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Show THE PAYSOX fTIROWLL. PWfOW UTAH Stuffed Spareribs With Sweet Potatoes Some Welcome Dishes for the T able I X - $ $$ $ $ $ $ Aryone who can assemble, prepare and cook an appetizing, whuh some meal should feel that it Is an achievement A well balanced nnal takes information, knowledge, teaming and application." djfi mf:i t .g. $ $. $ J (Treiiand bv the Unl'cS of Atirli ulluie and Inexpensive Roast Spareribs. Depurtmf-n-t ) Boric sparci'ilis arc one ol the lt"s expansive mini outs which uin in made most niiftiziny If rut chilly prt pared A shilling containing t a rt up pies adds greatly to the lluvor and pitUiine.v of the d.sli. The meat, liUe any cut of pork, mtii be well done without being dry. After browning aparerdis quickly In a hot oven, reduce the temperature und cook slnwly at moderate heat until tender. Do not ttdd water. The full directions given by Lite bureau of home economics of the United Slates Department of Agriculture follow: Roast Stuffed Spareribs. 1 'sections of spure-rlb- s I cup fine dry bread crumbs to cup diced salt pork cup chopped ery cel- to 5 to to to cup onion cup Reduce the overt lightly hi owned temperature rapidly to very moderate lie.it (.it 0 to 325 degiees Fahrenheit) and continue to cook for about an or until the meat is ten hour lorc-erder Remove the string's before serv lug the stilled sparet'ibs on a hot pi it ter Surround with candied sweet po tutoes, prepared ns below: Candied Sweet Potatoes. Roll six medium sized sweet pota toes until they are fairly tender, hut not done. Allow the potatoes to cool skiri them, and cut them lengthwise in halves. Arrange the pleies In one layer, in buttered baking dishes or a bliallow pan, and do not pack them dose together Roll one cupful of coru f sirup or nmple sirup, cupful of brown sugar, three tablespoonfuls of butter, and one fourth te, (Spoonful suit until slightly thickened. Pour the sirup over the sweet potatoes. Rake In a moderately hot oven (275 to 400 degrees Fahrenheit) 45 minutes to one hour Turn the pieces carefully while cooking and brown them ou all sides. one-hal- chopped chopped parsley tart apples, diced cup sugar tap salt tap pepper rib sections that Select match. Have the breast bone cracked so that It will be easy to carve be tween the ribs. Wipe the meat with a damp cloth. Prepare the stuffing as follows: Fry the salt pork until crisp and remove the pieces from the skillet. Cook the celery, onion, and parsley In the fat for a few minutes aud remove them. Put the upples info the skillet, sprinkle with the sugar, cover, and cook until tender, then re move the lid and continue to cook un til the Juice evaporntes and Hie pieces of apple are candled. Mix the apples with the bread crumbs, crisp salt pork, cooked vegetables, salt, and pepper Lay one section of the ribs out flat, sprinkle with salt and pepper, and Cover spread with the hot stufllng. with the other sections and sew the two together. Sprinkle the outside with salt and pepper and rub with flour. Lay the stuffed ribs on a rack In an open roasting pun and sear In a hot oven (480 degrees Fahrenheit) for 20 minutes, or uutll the meat Is well-fleshe- d j HELPS FOR HOUSEKEEPERS ; .. Hang up cords to electric appll ances when not In use and avoid knots and sharp bends which may break the fine wires Do not store articles of fur, wool, or feathers which you know will never be used. They are breeding places for moths. In a properly Illuminated kitchen there Is no eye strain from glare; lights are directed on sink, stove and table, so the worker need never work in a shadow. When dyeing or tinting clothes at home be sure the dye Is completely dissolved before putting In the ma terlal and use sufficient water to cov it Stir continually and keep the material loose during the entire er sounes; some will like to try them as they are not (oiiimon: Salmon With Sauce 'lake three Piquant. quarter lm li slu es of sal mon, plai e In a sain epan with hot lish broth, add ing a tour li of fruit Jtnt e or vim gar Simmer tif teen minutes. Remove fiom the broth, wipe dry, place on a hot platter and serve with the since prepared us follows: Melt a quau tity of butter, flavor to taste with tar ragon vinegar, pepper, mustard, fennel and any spices liked. Stir over the heat until rooked move to the hack of the range and add the yolk of an egg to thicken. Sene ut mite. Bisque of Herbs. (hop together a handful of lettuce, sorrel, spinach, a small onion, a little telery and chervil and cook with two tablespoonfuls of butter until soft, stirring constantly Add three tablespoonfuls of flour with four cupfuls of cauliflower water; add a beaten egg and serve with iroutons. Fresh Perch. Prepare six fresh perch and marinate them In two table spoonfuls of olive oil, a sprig of parsley, a little pepper and salt, all spice, bayleaf and other spices. Keep the marinade for an hour. the Remove, roll In crumbs which have been seasoned with spices and cook until a golden brown. Serve with a butter sauce. Stuffed Egg Plant. Out egg plant into halves lengthwise, remove the Inside and make of tiiis a stuffing by (hopping tine and adding chopped Stuff the egg pars'ey and onions. plant with the mixture and place in a with plenty of melted buti awi-olter. Simmer over a slow lire until all Is well cooked. Cover the top with bread crumbs, add a little melted bill ter and keep hot until served. Panama Salad. Piute a slice of Lay pint tipple on a bed of lettuce. sections of orange on pineapple slice to fonn a cone, (iarnish with a i berry cut Into points. Add a hit of gret n pepper for cherry stems or chop It and sprinkle over the orange. The tli st ancestor of the sandwich family was a meat sandwich. They are substantial things, often meant to take the place of a full meal or the main part of a fish In meal. The meat sandis often a dainty affair, but its meant to satisfy hearty appetites and is filling and practical. Elam as the meat for sandwich filling would no doubt receive the most votes, so well serve a few us follows: Ham Sandwich Mix one cupful of wich 000000000-0000-00000-0-0- J Ji $ '$$ t sw'-eone red pepper chopped ham, chopped, one tablespoonful of olive f oil and teaspoonful of made mustard. Spread ou buttered bread. Tastes differ as to the amount of fat used many prefer to remove the fat. The ham when used in slices should not be too thin; spread with salad dressing and thin slices of sour pickle, or lettuce may he used between the bread. Also some prefer the pickles served separately. Ham Sandwich Delicate. Lay thin slices of cold boiled ham on buttered bread and sprinkle with powdered sugar and ground cloves. This has a flavor like the edge of baked ham. Ham and Egg Sandwich. Chop equal parts of boiled bam, bard cooked eggs and cucumber pickle, mix w 1th salad dressing and add salt. Spread ou buttered slices of any kind of broad. Ham and Currant Sandwich. Mince very fine enough cold boiled ham to make a cupful. Mix with it one-lmcupful of currant jelly and a of paprika. Work to a paste, adding a tablespoonful of chopped capers am spread on thin strips of whole wheat bread. Ham Loaf for Sandwiches. Take f two cupfuls of cooked ham, cupful of bread crumbs, one small onion chopped, two canned pimentos, a tablespoonful of chopped green pepf cupful of tomato per and soup. Add enough water to moisten. Bake In a loaf. Slice when cold and use as filling with lettuce. Ham With Chowchow Sandwich Mince sufficient boiled ham to make a solid cupful and enough chowchow h and mustard pickle to make of a cupful. Mix enough of the liquid mustard from the bottle to soften to the spreading consistency Use on buttered rye or whole wdieat bread. one-hal- FOR COM5TI PATIOPJ efjftdipe in smaller closes "safe SCIENTIFIC Clam Caught Heron heron observed tor almost a week at Cape May, N. J., remained so motionless on one leg that fishermen thought it un example of the taxidermist's art placed at waters edge by a practical Joker. It was not until clam diggers neared the spot that the long necked fowl sought flight with weukjy heating wings and It was found to he held captive by an immense clain firmly imbedded In hard sand. A lf one-hal- one-hal- one-fourt- Bedtime Story for the Children By MARY GRAHAM BONNER ooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooood You must lie careful not to get your feet wet, you know, said Father Turkey. said the little turkeys, Moth er was telling us to be very careful not to get our feet wet for the first four weeks of our lives, for If we do we will never tie strong or well tur Yes, thanks for all the fine things they have In this world. When some people came over to this country years and years ago they set aside a day upon which to give give keys. If were careful well, then we will und will turkeys. The little turkey drew a long breath, for he had said all that without stop- be strong ping. Father Turkey laughed and said, "Well, anyway, you know Just what you should do. Your mother teaches you I I ; These recipes have been gathered from various Appetizing MAXWELL By NELLIS .$ 5 4 very well. Why (lid you ask us If we were spring turkeys, dud? asked the lit tie turkeys. Didnt you know whether we were or not? Yes, I knew," said tlielr father, hut I wondered If you had heard of the autumn aud of Thanksgiving." No. mother hasn't told us about Thanksgiving, said the little turkejs. Is Thanksgiving something to eat daddy? Is something No, Thanksgiving which eats us. That Is, we are sup posed to be good food for Thanksglv lug and for Christmas, too." We are going to lie eaten? asked the little turkeys, In frightened voices. "Cheer up, little turkeys," said Fa It sounds quite dread ther Turkey. ful to you now, but It wont when I explain It to you. And it Is best for me to explain it to you. Then some one else wont have to explain It to you some one else who might not understand the whole thing. "You see, said Fattier Turkey. "Thanksgiving Day Is a day when they they pay us is the fact that we're fed so well and given so much to eat before Thanksgiving Day that we never have to hunt for our food. We are given all the goodies we want, and we are made fat in the most delightful fashion. To be sure, all of us aren't eaten, but it doesn't matter whether we are or not, for we dont know it when we are, and we do know all about the de lightful days beforehand, when we eat and eat and gobble and gobble and gobble and eat! When your mother was looking aft er you I kept watch all the time to see that no harm came to you. I warned her whenever danger was near. I will teach you now to roost in the trees, and I will teach you how to put your heads under your wings. Yes, you're fine spring turkeys, you are!" dHrrA,- - Yes, 1 . Know, 1950, Western Newspaper Union.) Said Their Father. thanks for their safe arrival In tills land. Well, Its a day that is kept year after year after year, and lu order to celebrate It In great style they have turkejs to eut. Its a great honor that they pay us They also have turkpj3 for Christ mas which is a day still greater than Thanksgiving Day. And more thun the compliment that VEGETABLES LOSE COLOR The bright, attractive coloring and firmness of texture of vegetables often are lost by poor methods of cooking, especially poor methods of boiling. All vegetables become soft or mushy and discolored when cooked a loug time. ((c), 1930, Western Newspaper Union ) Interesting Ways of Serving Lettuce Who ever heard of cooking lett ice? The bureau of home economics of the United States Department of Agriculture. among others interested in trying out new ways with fainliar foods. Braised lettuce, preferably of the Iceberg type, Is an excellent change in the way of a green vegetable. 1 he suggestion of bacon flavor given by using bacon fat makes the lettuce tasty. Heres how Its prepared : ; large hard heads 4 tbs. bacon fat Salt Iceberg lettuce Pepper Cut each head of lettuce Into four pieces, taking care that a portion of the center stem Is left on each section to hold the leaves together. Heat the fat in a large skillet, put In the lettuce, cover, and cook for 30 min utes. or until the lettuce is tender If much liquid is drawn out of the let tuee, discard some of it during cook Turn carefully If necessary, ing. Sprinkle with salt and pepper and serve on a hot platter. Acidity The common cause of digestive difficulties is excess acid. Soda cannot alter this condition, and it burns the stomach. Something that will neutralize the acidity is the sensible thing to take. That is why physicians tell the public to use Phillips Milk of Magnesia. One spoonfur of tills delightful preparation can neutralize many times its volume In acid. It acts instantly; relief is quick, and very apparent. All gas is dispelled ; all sourness is soon gone; the whole system is sweetened. Do try this and remember it perfect anti-aciis just as good for children, too, and pleasant for them to take. Any drug store has the genuine, prescriptions! product Phillips Milk of Magnesia. Grimm Stuff, That Granddad, tell me a tale." What sort of a story? One about a little boy who had a kind granddad who took him to the pictures every Sunday." Plant Has Large Family Fuchsia growing In England began with a single plant brought from South America and planted In Kew gardens, London, In 17S8. COUGHS w - 2 to to to - to J By JULIA BOTTOMLEY Not are you going to wear a suit this spring, hut what kind of a suit are you going to wear? that is the Now that you know you question. want a suit for every style-alewoman does this season just what type will you choose? B As tlie changes in Illustration (Prepared by the United Stfttes Department It Is not such an easy matter to of Agriculture ) necessitate cutting they can only be decide upon the spring suit ns it might A dress that does not hang propermade on a foundation pattern A dart ut first thought appear. Indeed, what ly from the shoulders never looks well. which has been taken In the front Is with an Infinite variety of materials, On rather stout or on round shoul colors, contours challenging to a final dered figures alterations sometimes equalized by cutting andIn separating the back the parts of the pattern decision the adventure of suit hunting These changes do not alter the size becomes a breath-takinexperience. If the armseye Is al of the urinliole. The quest for a suit leads from the tereil the sleeve will have to tie al strictly tailored to most alluring softly tered an equal amount In order to feminine types. keep the some relation between the However, whether you choose a edge of the sleeve and the urmscje. navy or black classic, a shortjncket Detailed suggestions, with many II r coat and suit, or a lustrations, on fitting dresses and matching skirt, or perhaps a novelty type feminized with such teguiling de tails ns cupelets. peplunis, boleros, nipped In waistlines or belted eflects. the fact remains that a chief faselnn tion of this seasons suits are the ma terlals from which they are made. Perhaps never In the history of a generation, at least not In the memory of tills day and age, have the media of which suits are created offered such a wide range of weaves and winsome colorings. A. Method of Balancing Dress at Outstanding in the list of new suit Shoulder and Underarm. lacy tweeds Ings are which make a daring play on color, have to be made in a foundation patsponsoring not only the very bright tern before the material Is cut The shades hut Indescribably lovely pastels affect this how may illustration shows as well, nlso most Intriguing mix the shape and size of the armhole unIt. to The suit modeled in the pic is tures. given attention less special ture Is the more striking because of In illustration A the hack was raised the hnudsome and unique material of B at the shoulder seam so that ttie shoul Balancing a Foundation Pattern which It Is made a Cheshire tweed of In the pnsl original der line was kept by Taking a Tuck In the Front and hut lacy texture In a red, black wiry tioo while the dress was balanced at Back. the Slashing mixture exploiting a di brown and extra goods The scans the underarm , at the bottom of the armsoye remained blouses may lie obtained hy writing agonal pattern The flared inset give-unaltered. This change can be made to the bureau of home economics of graceful movement to tile skirt. Sun tan kid oxfords and a beige hat com after the material Is cut, but ail the United States Department of Ag which bus prepared a help patfoundation a on rlculture, plete the costume. best are changes No 1530 ful on For the business girl who alms to bulletin F. the uses. for subject. future serves tern which How to Drape Dress Over Shoulders VjC Boschees Syrup rt g three-quarte- loose-wove- iook correctly tailored, yet not severe ly so, this suit of colorful mien would tie Just the thing. The several colors intermingled In the weave of the tweed admit of many blouse changes, so that whether enroute to schoolroom or of (ice ones appeal ance each day may he refreshingly dilfeient. The pro gram, for Instance, might include for today a beige crepe or satin Just over- - the hip blouse; for tomorrow a tuck li of lacquered red shuutung, followed later in the week by a sleeveless model of brown handkerchief linen or Of course eaib blouse would pique. be complemented with accessories of related colorings. Brown kid slides, even red ones with hats to match actent tie cldc of the costume. I, 19S0. Westers Newspaper Union.) Just a few words of praise of your medicine. Nothing gave me relief and health as Lydia E Pinkhams Vegetable Compound did. I am a practical nurse and was so rundown that I was unable to work. I used to suffer agonies at times and would have to lie down the biggest part of the day. After' two bottles of Vegetable Compound I felt better. Now I have used ten bottles and feel fine. I recommend it to many of my Mrs. Florence Johnpatients. son, R. R. f 3, Chetopa, Kansas. W. N. U., Salt Lake City, No. 30. |