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Show W - THE PAYSON CHRONICLE. PAYSON, UTAH M' M'm4' SUPER-QUALIT- Y i - - -f' - CREPES FOR SOFTER ''5 TYPE OF COSTUME '..0't-'- : designed to be worn at gatherings. The new fashion demand that one be ladylike In dress as well as deportment Is admirably exemplified In the charming Import pictured to the right, which combines quiet dignity with a winsome youthfulness of silhouette. The tunic, a favorite line since It Is flattering both to tall and short figures, achieves a sophisticated effect, being cut In one with a skirt on the left side. The fabric is frost-crepWhich is a canton faille of the popular crepe marocain type. All the edges are cut In triple scallops. For the classic evening gown Lucian belong chooses turquoise crepe a heavy sheer weave. Very Grecian in effect are the soft straight folds of fabric shirred at the center front and hack, with looped drapery at the sides to make a slender column of the figure. The cowl decolletnge front and hack curries out the draped movement of the skirt. Keml-forn- lum-lnaur- 1930. Western Newspaper ((c). Union Canned Apple Juice Will Be Found Useful Canned apple juice Is a reliable source of pectin, necessary for mak Ing Jelly, and a supply of It put up while apples are In season will be found useful and convenient throughout the year, says the New York State College of Home Economies. It may he added to non Jellying fruits such as peaches, pineapples and rhubarb when in season; II Is also useful for making and marmalade, conserves Jams, sauces for winter desserts. This season fashion whimsically re-- ' turns to periods In history for Inspiration and rediscovers the charm of the molded bodice, the elaborate sleeve, and the stiffly flaring skirt, Itlch fabrics are the logical choice for costumes in this vein, wherefore witness the revival of lyons velvets, likewise satin de lyon and other sumptuous fubrics of similar type. Suppleness must not be overlooked, however. In this enthusiasm for elegance, for materials must respond to Intricate draping such as Is featured throughout present day cost nine design. So it is that the current fabric showing Is a continuous program of handsome weaves which exploit not only the heavier type velvets and satins, for stiff silks are in again, but for the softer types of costume a series of firm quality-kincrepes nre welcomed with enthusiasm by those who demand good materials. In the Paris couture collections for tailored, afternoon and evening wear, inch types as frost crepe and krisal-krepalso canton faille weaves are outstanding fuvorites. Heavy sheer crepes such os cantata (a triple georgette), and crepes andante (a triple flat chiffon) nre designed for the softer styled costumes. Other Important fabrics for this winter are satins botli the crepey and smooth, flat crepes, e, Green, Yellow Vegetables Richer in Vitamin A Milk and dairy products, eggs, liver, and leufy vegetables are among the richest sources of vitamin A. Green or yellow vegetables nre much rlchei In It than the corresponding white vn r let lea. Thua green lettuce is much richer than white, green asparagus than bleached, and yellow than white corn. The bureuu of home economics glvea these foods as good sources o vitamin A: Avocados, bananas, string beans, butter, currots, cheese, cod liv er oil, dried cowpeus, cream, dumb lion and other greens, eggs, lentils lettuce, liver, milk, peas, sweet pota toes, spinach, squash, tomatoes. chiffons, transparent velvet, and metals. The Illustrations show the effectiveness of I he new silk crepes for both formal evening wear and for the gown 5: Scalloped Onions With Peanuts an Addition to Winter Menu f ooooooooooooooooooooooooooooooooooooooooooo (Prepared - Cranberry Salad cranberries In heavy sirup, so that they stay whole, (train and chill them, mix with other fruits and serve on lettuce with dressing. Cook by and hake In a moderate oven for about AO minutes, or until (tie onions are tender. Remove the cover from the baking dish during the last of the cooking so the onions will brown on tha United Siatea Department of AKrtcultura ) two methods of serving Here are onions to give variety to the winter menus. The scalloped onions are particularly good with coarsely ground Various Different Ways of Preparing Parsnips boiling parsnips until tender there are several ways of preparing them for serving. Probably there is no more popular method of finishing them than browning them In butter or other sweet fat. They may be halved, or mashed and fried In little cakes Dili the pieces In flour before The following recipe for seal frying loped parsnips gives directions for the Is a very Tbi preliminary boiling good way of fixing parsnips for children. suggests Hie bureau of home economics. United States Department fo Agriculture, which furnishes the After Onions and Peanuts. 1 ontbs flour 1 ions cup milk H tsp salt cup peanuts, 1 cup buttered ground bread crumbs ths melted butter or other fat Scalloped 8 I I med turn-size- d Skin the onions, cook In boiling water until tender. drain, and slice Make a sauce of the fat, flour, milk, In a greased baking dish and salL place a layer of the onions, cover with the peanuts and sauce, and con tlnue until all nre used. Cover the top with buttered crumbs and bake In a moderate oven for about 20 minutes or until the crumbs are golden brown Serve from the baking dish. recipe. Scalloped Parsnips. prepare: Marshmallow and Fruit Pudding. Soak of a cupful of cherries and plnaqple cut Info pieces either in the pineapple juice or any fruit juice either canned or fresh, for an hour or more. Use maraschino cherries and their own sirup if pref ferred. Cut pound of marshmallows luto six pieces each. Beat one-fourt- can-die- d one-hal- tbs meats broken into pieces and fold all together. Chill and serve in the pastry cups. A Dainty Luncheon Dessert. Spread the round butter crackers with marshmallow cream and in the center of each place a teaspoonful of pineapple or orange marmalade. Beat the whites of two eggs until stiff and dry, add cupful of powdered sugar nml with a pastry tube pipe this meringue around the edge of the cracker, then set a rose of meringue In the center. Sprinkle with granulated sugar and brown delicately in the oven. Apple Stuffed With Dates. Wash and core six to eight apples. Fill the cavities with stoned dates. Cover with boiling water to soften and separate the dates, then drain and dry before stoning. Bake the apples until tender, basting with a plain sirup of sugar and water boiled together ten minutes. Serve hot with rich cream. Welsh Rarebit on Anchovy Toast. Melt three tablespoonfuls of butter, blend with three teaspoonfuls of then add one cupful of milk slowly ; cook, stirring until the starch is well cooked. Cut one pound of soft cheese fine, add one-hal-f teaspoonful each of salt and mustard, a dash of cayenne, stir and cook until creamy. Have toast well buttered and spread with anchovy paste. Serve the rarebit one-fourt- h centers without disturbing the outer layers and chop fine. Melt two table spoonfuls of the fat In a skillet, add the chopped onion, celery, parsley and Ru-- h cook for a few minutes. the vegetables to one side, melt the reclaming fat and add to It the bread crumbs, salt and pepper, then comFill 'he bine with the vegetables. onion shells wllh the stuftmg, cover, ; i bread and spread with grated cheese or place a skinned and honed sardine on the buttered bread, roll up and se-cure with a toothpick. Brown in a hot oven or sute in a chafing dish.? Remove skewers and serve. Nice with' soup or salad. 1 Shrimps in Aspic. Prepare an aspic as follows: Break an egg white into f one and cupfuls of lemon f juice and cupful of wtcr.( Lot come to a boil anil strain. A, id! one tablespoonful of gelatin soaked inj one fourth cupful of cold water; stir nnd strain again. Set a mold Into Ice witter and pour in some of (he aspic; when firm, cover with shrimps, then when firm cover with more of the jelly until the mold is full. Let the jelly set at each addition before addChill and serve ing more shrimps. with mayonnaise on lettuce. one-hal- one-hal- jjj tsp salt cup buttered bread crumbs Butterscotch Pudding Supplies Good Dessert j 1930, Western Vt 1 dish. hot over the toast and garnish with! sliced tomatoes, marinated in french, dressing. Cheese and Sardine Rolls. Butter) (c). or milk the parsnips clean, cook for minutes, or until tender. In lightly salted water, and drain Scrape off thp outer skin, split the parsnips and pul1 out the stringy lengthwi-- e. cores Place the parsnips In a shallow baking dish, nnd cover with a saute made with the fat. flour, and milk or cream, Hnd salt Cover t he lop with the bread crumbs and bake in a moderate oven for about 20 minutes or until Hie parsnips are thoroughlv heated and the buttered crumbs are golden brown. Serve In the baking Pepper i one cupful of whipping cream until stiff, add three tuble.spoonfuls of confectioners sugar gradually, then a half teaspoonful of almond with a few drops of vanilla. Mix the marshf mallows with cupful of pecan cup rich or cream 1 d flour Those one-hal- A simple dessert made and Jm-- t the served finishing gives daintily touch to a plain dinner. Here are a few desserts that may lie helpful In planning a luncheon and the dinner menus; On baking day when the oven is not too well occupied, prepare and hake a pastry shell or two, or bake the shells on patty tins for individual pies. These will keep well for a few days and It will he found most helpful to put In a filling of lemon, cover with a meringue and have a dessert In a very few minutes. These shells may he tilled with crushed fruit, topped with whipped cream, or they may he tilled with a butterscotch filling or chocolate, thus having any kind that seems desirable or Is well liked. The following will he another filling that takes hut a few moments to 3 parsnips tbs butter other fat 7 medium-size- Scrub vvvvvvvvvvvvvvvv well or 20 to 80 Skin the onions, cut In half cross wise, simmer In salted water until til Remove the most tender, and drain. By NELLIE MAXWELL What can an Individual do but just distribute such little gifts as he has to give, which increases the chances for happiness by liu reusing the appetite for the things of the spirit. Edward Yeomans. 8 3 Stuffed Onions. 6 large mild onions s tbs chopped 3 tbs butter or parsley other fat t cups dry bread V4 cup celcrumbs chopped 1 ery tsp salt . Newspaper Union who like a rich, sweet tie sert mice in a while will enjoy this The cream pudding butterscotch recipe is from flip bureau of home economics of the United Slates Depart merit of Agriculture. The same mixture can he used ns filling for cream puffs or eclairs or fur butterscotch pip or the filling for tarts or hoston cream pie which is made with two layers of plain cake or sponge rake 3 I cup Hour cups milk M cups brown H su- gar butter tsp salt or 3 eegs tsp vanilla tbs 3 2 V Blend the flour and one cupful of Heat the the cold milk until smooth remaining milk In a double holler, pour some of Hie hot milk into the Hour and milk, return the mixture to the double boiler stir until thickened and cook for 15 minutes Meantime, cook the brown sugar butter, and salt for five minutes, over direct heat nnd Add while hot to the mixture stir in the double boiler, heat well grad unlly stir this mixture Into the beaten eggs, return to the double holler, cook for a few minutes, remove from. Hie fire, add the vanilla and chill. Serve with plain or whipped cream. Black Silk renew the sheen of black silk, sponge with hot coflee on the right si le. turn over and press damp. I'o Music Is the universal language. Domestic Rabbit Meat Is White and Delicately Flavored corn-sturi- i CHICKEN FLOCK ON EVERY FARM top. peanuts scattered between the layers Large mild onions are needed for Allow as many as you have stalling. persons at the meal, unless the onions are so very large It Is quite evident that half of one will be a satisfactory portion. Both recipes are from the bureau of home economics. SOME RECIPES THAT WILL BE LIKED BY THE ENTIRE FAMILY I - OOOQOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO'-- 'fr Not Expensive Because of Excellent Food Produced. The farm poultry flock Is not exexcellent pensive and because of the food It produces, should be found on everv farm. a flock During a part of the year, will liens 100 forage to 50 from of for much of their food, says Dr. B. F. Kaupp, head of Hie poultry department at the North Carolina State coland lege. The chickens consume bugs to crops are which Injurious worms and dean up waste grain about the cow and horse barns. The flock needs to have a comfortable house which can be kept clean nnd plenty of mash and grain feed. Corn, oats, wheat and barley to fet'd the flock may be grown at home and made into a ration that Is just as satisfactory as any commercial mixture. Formulas for preparing tiie.se rations may be bad from the poultry department." Doctor Kaupp says that every person should eat at least two eggs every day. This means that two cases of 80 dozen eggs each is needed for each person in the state each year. Twenty to twenty five pounds of poultry should also he consumed by each person on the farm In a year. To find out the potential market for poultry and eggs in a county, one should ascertain how many liens there are within its borders. These hens should average at least 100 eggs each. If each hen lays 100 eggs and each person consumes 5KI eggs, it would mean that there should lie five hens for each person to supply only the More lien.? than this home needs. should tie kept, however, so that a surplus of eggs may tie available for sale. pulThen, ton, says Doctor Kau-ip- , lets must lie raised eai h year to ref of the mature place about hens. Five eggs to set will he needed for eat h pullet in the breeding pens. If the farm Hock Is to he kept at 100 hen, this means that 250 eggs must he sit. To do this without an incubator requires 1.1 setting hens. If the family consumes 200 pounds of poultry on the table, 25 hens nnd 50 fryers will supply this amount. one-hal- Balanced Rations for Laying Hens Favored Feeding dry mash Is generally considered one of the essential practices in balancing rations for laying hens. Most farmers neglect to supply sufficient hopper space. There sliotiid be at least one linear font of feeding space fir six liens or a trough eight feet long should he provided for 100 bens. Tins is bused on the assumption that the hens can feed from each side of tile trough. One of the simplest and most efficient feed hoppers is an open trough. The trough Is one foot wide with sides eight inches high, the ends of the trough extending four Indies higher than the sides. On the Inner upper edges of t he trough nre nailed cleats to prevent t he feed from being wasted. One of the essential features of this hopper is a red which partly doses the trough and prevents the birds from roosting on the hopper. This red is easily constructed, using square blocks for ends and nailing strips in the center of each side. Pivots can he easily provided by using heavy screwjf er bolts at the ends so that it easily revolves. Green Feed Problem Alfalfa, red clover or soy bean hay of proper quality solves the green feed The way to feed the hay Is problem. to cut It into lengths with a dover-entte- r and feed it in feeders. The hay can lie fed' uncut in racks. If the proper quality of hay Is unavailable, Hdd 5 per cent by weight of the best quality alfalfa meal. Warm drinking water helps make winter eggs. Hens dislike cold water nnd drink it sparingly. M hen a layer fails to drink enough water, she eats less feed. wire-nettin- g o EVENING STORY FOR THE CHILDREN WHEN THE SANDMAN COMES By MARY GRAHAM BONNER Thera were some late goldenrods nodding their heads and talking. It was late In the season for many them to he around. . Some folks dont care about you, aid some weeds In the field nearby. There are some folks, said the goldenrods, shaking their heads quite hard, who dont like anything unless It costs money, hard, cold money. Just as though money would make us grow. They could pour those things they call pennies, and nickels nnd dimes and even quarters nil over us and do you suppose wed grow for them? Indeed we wouldnt. They could plant dollars all around our roots and It wouldnt make a scrap of different e. That shows how much we care for money, and the people who only like flowers that cost a great deni. You have almost ns much sense as though you were weeds, said the v ends. that Oh, smiled the goldenrods, Is becuuse we nre near to weeds in a way. We are called flowers, but we are wild flowers. We do not grow In gardens or In hot houses; no, we grow nil over the fields and the meadows. We grow out In the open under the sky. And pray tell us why you talk so asked the harshly about money? weeds. They say thnt money Is a w K'-- v really cant stand that. The goldenrods looked very sad, and drooped a little. Oh, pick up your heads," said the weeds. "You mustnt he unhappy because people talk about flowers Hint cost a lot. Most of them dont do that. Most of them love wild fioweis and love to see them nnd gather them." Just then some children came along. "Oh, look at the lovely goldenrods," said one, I thought they were nil gone," said Isnt tills wonderful finding so here," said a third child. The weeds whispered to the golden many rods. Now tire you happy? fine thing. They all like it. Weve heard the children asking for It, too. Its funny, said the goldeurods. "Of course It Is needed to help people - , live, hut when they talk about flowers and how much they cost well, we another. Oh, Look at the Lovely Goldenrods." v- The goldenrods whispered hack to the weeds and said to them: Indeed we nre. And as the children gathered some of the late goldenrods ami slid how much they loved them the goldenrods were sad no longer. They are so bright and so love to give Joy nnd pleasure. (9: 1930, ft ustern Newspaper Union Use of Cockerels In the gonernl-purpnsbreeds, mai one male to every ten to twelve f males ; in the egg breeds, mate ot male to every fifteen to twenty female Fewer males are needed the largi the range. More cocks than cockere are necessary for a given flock. T many males are objectionable. Some breeders aim to mate eocl with pullets and cockerels vrith lien Cockerels and pullets may fbe mati together If early hatched. jnnd wc e Domestic Rabbit Is Delicately b the United state of Agriculture The meat ol a domestic rabbit Is so superior in color and flavor to that of wihl ruhtol as to make it seem an entirely different urticle of food Ail (tie meal on a domestic rubhlt is white In ami delicately flavored throughout fprenrd food value, rabbit falls in the class with poutn.v and other meals as a Domestic source of etlnient protein. rabbit may be eaten at any season. While a great many of the dome-al- i rabbits are marketed at eight to ten weeks of age and are termed "fryers. the more mature animals nre also good Iliey need longer, slower cook ing ns In fricassees casserole dishes and rnhhlt pie, nnd may coquitles salads he used In ind suey oilier dishes made ol prev touslv cooked The hiiicsu of home economics meal d the United Slates Depaitmetil of Vgrii ilhure suggests the following e,:y ot rooking a nature rabbit en chop 'as'orole Wipe tin' rablol meat with a dump Flavored. cloth, cut Into pieces for serving sprinkle with salt nnd pepper, nnd roll In flour Brown lightly In hot fat la n skillet, transfer to a casserole, add some of the fat from the skillet and f cupful of hot water. Cover and cook In a moderate oven (850 de grees Fahrenheit) for one and f to two hours, or until the meat Is tender Remove Hie meat, nnd thicken Hie gravy slightly. To each cup of liquid allow one tuhlespoonful of (Lair mix with a few tablespoonfuls of cold water, add to the meat drip pings, return to the oven, and stir ocuntil thickened casionally Season with salt and pepper and finely chopped parsley replace Hie meat, and when thoroughly hot serve Id the cas one-hal- one-hal- serole Hand Lotion 1lie best hand lotion to keep In the tmlhrooiii and on the kitchen shell will contain some benzoin and also sot e almond oil. matured. i h Using Cod Liver. Oil Cod liver oil is an imporant Ite winter rations for pouitr Becau it helps to maintain eggn-0,hictiprevents lameness and Mips tin" to lay strong-shelleeggs, li contai vitamins A and D whlchf pronK 'giovvth and maintain vitallti ,,, ease res, stance. Cod liver f sential to liens that are clo during winter. Vitamin Is a substitute for dire Tlierefcue its use Is mr during winter. In i |