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Show MILLARD COUNTY CHRONICLE. DELTA. UTAH j Spwina Circle Patterns Dwo Piecer 3& Smartly Sll Pattern No. 8212 comes l i Don't wait send today ' of the Spring and SUmmer o K? " Firty-tw- pages of style ViFi made frocks for all the tthi ' ting Instructions and a frp. "t printed Inside the book. P,ic, P,"" b Send your order to: "nil SEWING CIRCLE PATTFnu 530 South Wells St. . cHicj DE!I Enclose 25 cents in cote?'' 11 pattern desired. ti Pattern No Wamp Address litAJ 34-4- 8 H-- L' jrJP J For Mature Figure TTHIS softly tailored two-pie-dress is designed particularly for the more mature figure. Neat as can be, yet dressy, too, with shoulder gathers and flattering lines. . WRAPPERS m.. :J TRAP WITH SHURluV smt ru K tut mot icom GUARANTEED HESUltJ M THE tlunw S ANIMAL IAST1 F0 Mm,, RAIN OR SNOW. SfTS It TRAft fM tOSTAOI PREPAID. ' SHUR FUR MFG. CO, Q "! POUTIAMO Uo SPEEDED C? CC"F33li for so-call- KIDNEY SUFFERERS Backaches, leg paina, broken ilwp, WlK Bages usually go bo much Quicker ifvoa to Foley (the new Hsr r stimulate slufsgish kidneys; then ALUVb; i" DER IRRITATION. That', the earn, pains, aches, urges oiws UionoAi eniirrijcvj ktdneyi. So for quicker, longer-la- PJ toothe bladder as well as BtimulatekidBtvr Do this: use Foley the new . Pills; they also have direct 8ed.itiTe-ek-on bladder. At your druggist. UnleMj-- them far more satisfactory, DOUBLE Vir. MONEY BACK , yOP Motor eiVTutf-fe- ' rjf!EssS3sl2' T PURROAR! Ride off with a 'Oa V rft' noise like a speed cop! Easy to get u' Just send 15c! and one Rice Krispies box toP (enc marked "top") to Kellogg Co., I AKlkC Dept" 94' Battle Creek Michigan, f J II f s I I Both pipe smoker Edward J. Jones and "makin's" fan Gordon L Mercer find greater smoking joy in crimp cut Prince Albert, America's largest-sellin- g smoking tobacco! ; lNMYPlPBMBAMS J ' r : - , - A RICH'TASTING SMOKE THAT REAL EASY ON THE - - I VI TONGUE h I Tve smoked Prince Albert in my pipe f ' k j for a long time," says Edward J. Jones. 'j "Crimp cut P. A. gives me a cool, mild, 1 - "V i try smoke. P. A. is great smoking H ; 1 pleasure!" IO F More mm, Smoke mMi THE NATIONAL JOY SMOKE I'SlrSf "-"- -" rorhpes ms. or Papers v f TASTING ClGAfi f - ,aitu CRIMP f H i I "Crimp cut Prince Albert i JW I rolls up fast and easy in t. t' 'l neat cigarettes that are ncS" t; V VnliO" ) i inS and mild," says Gordo" 1 -- citf0 "fH!m Mercer. "For smoking W'" I Xlte-- ... -Ti---T- ii -f r gM ViHTiCSM SLOW AND CAREFUL rf 8 B y P By JOHN SCOTT DOUGLAS f i winks on the sofa and push along about 11." "Oh, Bill," Emmy said anxiously, "do you have to work so hard? You haven't an ounce ol flesh!" "No money'd keep me driving this way," I admitted. "Now that the war's over and we got to help feed the world, we need bigger fruit crops. weak chin would hurt my swollen hands much. I decided not to try it. "Lauson," I said, "I'm putting some hives out under the trees here. If you ain't afraid of bees, I want you to give me a hand." When I oame inside later to wash up, Emmy was just putting the last steaming dishes on the table. Well, supper didn't go as well tjiat night. Emmy treated me as she always does, but Launson sulked as bees do on a rainy day-whe-they can't gather pollen. But the spring pollinating is almost over and soon I can take it easier." "Not here, I hope," Launson said unpleasantly, when Emmy went into the bedroom to get her hat. I knew then how bees feel when you shake their hive on a cold day but I was too tired to argue. I was asleep before they drove away and the alarm-cloc- k awakened me be-fore they returned. It was nearly a month before I could get back. When I drove past the old Hall place, it looked like. Launson hadn't given his horses much care. He stepped out of the house after I'd stopped the truck, and spoke as if he owned Oakknoll. "You back?" "Yep," I said. "Just in time for supper." "I didn't know Emily was expect-ing you," he snapped. I wondered whether Launson's "Where's Mr. Launson?" She asked. "Last I saw of him," I said, tuck-ing in my napkin, "he was running toward his house with a veil of bees trailing behind him. He dropped a hive he was carrying and instead of backing away slow and careful like, he began swatting bees. They kind of resented it." Emmy didn't say anything for a minute. "I'm glad he's gone," she said, and smiled. "I'd have told him things before, but I get so lonely when you're away, Bill. What made him drop the hive? "I guess something I said startled him. You see, he'd just advised me to move on, saying I'd never get any-where with you, Emmy." "The idea! What'd you say to that. Bill?" "Why, I told him he was crazy that we'd been married 10 years." trOU can't make fast moves when handling bees, so a beeman earns to be slow and careful no mat-le- r what happens. I remembered hat the day I stopped by Oakknoll ranch and found a stranger sitting In the farmhouse kitchen and watch-ing Emmy prepare a fat fryer. Now I've been in love with Emmy since she was 16. The 10 years that have passed since then have changed her so little that if I were buzzing around looking for something sweet, I'd still pick Emmy. The western sun slanting through the window made a halo of her fair hair and her face was flushed from 'the hot stove. She waved a floury hand as she popped a drumstick into the put-- . tering grease. "Hello, Bill," she said. "I want you to meet Fuller Launson. He's bought the Hall place and is raising horses. Where'd you come from?" "Sierra foothills," I answered, "I'm taking my bees down to Red-land- s to pollinate the Farland or-chard." "Bill has a pollinating service," Emmy explained. "Arsenic sprays kill so many bees that orchardists pay him to bring his hives, so the trees will, bear fruit." "I see," Launson said, the wisp of a black mustache over his thin lips barely moving. I couldn't make up my mind whether he was one of those robbe-r- bees that steal honey from an-other hive or whether he was a drone that lets the workers sup-port him. Be had black eyes and a waspish face. And there was con-tempt in the way he looked at my swollen hands that mighty near put me in a stinging mood. I can't bother with gloves when I'm hand-ling beehives all the time. ' I asked about his horses while Em-my cooked supper, but he seemed to resent my dropping in and wouldn't say much. However, he admitted that his old man had plenty of money and thought that since Fuller Laun-son wasn't much good in his busi-ness, he might as well try to raise horses. Now Emmy has a heart as big as a hive and she's always feel-ing sorry for queer characters. She never talks much about herself, but she's a good listener. Still I couldn't figure what she saw in Launson, ex-cept that he had a college- - degree and she respects education. I could have told Launson other things about her. She's been lonely since her folks died, however, so if she found him good company, that was all right with me. A beeman learns not to disturb the queen unless he has to. After supper I had to leave to get hives set up in the fields of the Red-land- s orchard before sun-u- Laun-son showed no signs of swarming, so I guessed he planned to visit a while longer with Emmy. But a beeman doesn't jump to conclusions. As 1 say, he learns to be slow and care-ful. It was two weeks before I got back to Oakknoll again. Launson sat in the same chair, as if he hadn't moved in all that time. He didn't seem real friendly, and acted bored when I asked about his horses. Well, supper didn't go so well that night. Emmy treated me as she al-ways does, but Launson sulked as bees do on a rainy day when they can't gather pollen. After supper, Launson said, "there's a good movie in town. Like to go, Emily?" She started shaking her head, but I spoke up. "You go right along. I've been driving nights and working days until I'm too wore out to be fit company for anyone. I'll just catch a few Pep Up Meals With Delectable Fish (See Recipes Below) Favorite Seafoods Have you discovered what pleas-ant variety fish dinners can give to your meals? If not, you have a real flavor treat coming. New cooks will like using fish be-cause it is so easilv and auickly pre- - pared. There are so many varieties to use, you need run into no rut even though you serve fish often. LYNN CHAMBERS' MENU Stuffed Halibut Steak Boiled Potatoes Asparagus Lemon Butter Crisp Green Salad Whole Wheat Biscuits Beverage Carrot Sticks Stewed Rhubarb Sugar Cookies Recipe given Make a sauce by chopping onion, carrot and green pepper until fine; add vinegar. Mix thoroughly and add salt, parsley, thyme and bay leaf. Simmer sauce for 20 minutes; re-move bay leaf. Place mackerel in greased baking dish, pour sauce over all and bake in a hot (400 degree) oven for 25 to 50 minutes. Baked Scallops (Serves 4) 1 onion 1 green pepper 6 stalks celery 6 mushrooms - 2 tablespoons butter 1 pint scallops 1 can mushroom sonp Dash of nutmeg, lemon Juice and salt Grated Swiss cheese Cut onion, green pepper, celery and mushrooms into small pieces and cook in butter. Add to this the scallops and warm through thor-oughly over low heat. Pour in mush-room soup which has been seasoned with the nutmeg, lemon juice and salt. Pour into a greased baking dish and top with grated cheese. Bake in a moderate (350 degree) oven for 25 to 30 minutes. Buttered crumbs may be used for topping in place of the cheese. Crab Cakes. (Serves 4) VA cups crabmeat 3 eggs 1 cup soft bread crumbs Y cup melted butter or fat drip-pings 2 teaspoons lemon juice V teaspoon minced green pepper 1 teaspoon minced celery H teaspoon salt teaspoon pepper Mix crabmeat, beaten egg yolks, crumbs, melted fat and seasoning You can substitute fish for meat easily because, it, too, is a good source of protein in addition to pro-viding such important minerals as calcium, phosphorus, Iron, copper and iodine. Those of you who live inland would do well to fortify your iodine supply by eating fish more often, as it's difficult to get enough in any other way, except medici-nally. Overcooking is one of the faults most frequently found in the prep-aration of fish, for many people do not realize that fish is really tender. Broiling and g are good methods to use, as is baking. You'll find that fish served in a casserole takes little time and can be really delicious. The time re-quired for baking is short as the food really only needs to be heated. Fresh, canned or frozen fish may be used, whichever is available to you in the recipes I've included to-day. Stuffed Halibut Steak. 1 dozen oysters 1 cup cracker crumbs Vi teaspoon salt teaspoon pepper 1 tablespoon chopped parsley 2 tablespoons butter, melted 2 slices halibut, cut Vi inch thick 1 tablespoon lemon juice Fat for basting Drain oysters, add crumbs, salt, pepper, parsley and butter; mix well. Place one slice halibut on greased shallow bast-ing pan, pour on lemon juice and sprinkle with addition- - and blend thor-oughly. Fold in stiffly beaten egg whites and turn into well greased custard cups. Set these in a pan of hot water and in al salt and pepper. Spread with oys-ter stu!lng and place second slice of halibut on top. Brush with fat Bake in a moderate (350 degree) oven for 40 minutes. Allow pound fish for each serving. Groundfish, Maine Style. (Serves 4 to 6) m cups flaked, cooked fish (had-dock, finnan haddie, codfish or halibut) 2 hard-cooke- d eggs Y teaspoon paprika H teaspoon celery salt Salt to taste Bacon bits 2 cups cooked rice Combine flaked fish, chopped egg whites and seasonings. Heat in melted bacon fat, tossing frequent-ly to prevent burning. Pile hot rice on platter, toss hot, seasoned fish over it and garnish with riced egg yolks and parsley. Baked Mackerel. (Serves 4) 1 large onion 1 large carrot M green pepper cup vinegar teaspoon salt 1 tablespoon chopped parsley Yi teaspoon minced thyme 1 bay leaf 2 mackerel (about 2 pound size) a moderately hot (375 degree) oven for 25 miriutes. These crab cakes are truly deli-cious served with lobster sauce. Seafood Thermidor. (Serves 6) 1 package noodles (fine) pound fresh mushrooms, sliced 2 tablespoons butter 1 cup drained, cooked peas H cup sliced green or ripe olives 1 can flaked tuna fish (7 ounces) 2 cups medium white sauce 1 cup freshly grated American cheese Yi cup buttered bread crumbs Cook noodles in boiling salted wa-ter until tender; drain and rinse with boiling water. Saute mushrooms in melted butter for five minutes. Add cheese to white sauce and blend. Ar-range hot noodles in greased cas-serole. Cover with mushroom slices, then a layer of peas, olives and tuna. Add cheese sauce and top with buttered crumbs. Bake in a moder-ate oven for 30 minutes. Released by WNU Features. LYNN SAYS: Make Fish Dishes Interesting Bring out your bread stuffings and use them with variations when you want to make a feast out of fish. Sprinkle the inside with salt just as you do fowl before stuffing. Make fish platters lovely by add-ing attractive garnishes. Lemon wedges nestling in parsley, pickle fans, carrot curls, tomato wedges and onion rings are all simple to make. Any leftover fish may be flaked and made into salad. The other salad ingredients usually are chopped cel-ery, chopped pickle, cooked peas, hard-cooke- chopped eggs and may-onnaise. For real effect at a dinner table try planked fish. A whole dressed fish is set on an oiled hardwood plank and broiled. Before serving flute seasoned mashed potatoes around fish and garnish with cooked vegetables such as peas, carrots, cauliflower, tomatoes or onions. ; CW YOU CAN'T RUN AWAY One of my younger friends, a man in whom I always have had con-siderable confidence, did something last week that caused my confidence to be shaken. I'll tell you about it. When the pressure in a job he has held for two or three years became too. great, he quit. "I am going- to pull stakes and go to another town," he told me. "I just couldn't take it any more." I say that my confidence was shaken. What I mean is this, that whenever anyone tries to run away from a crisis, a situation, a condi-tion or himself, he's doomed to fail. Yet every day you see someone who is trying to run away from him-self. Psychologists are very much interested in the roads which these runaways take, and one of their first considerations in evaluating a per-sonality which is broken or unhappy is escape. You probably know that you live every day with a conflict raging in-side yourself. Sometimes the con-flict is subdued by a quiet sort of guerrilla warfare of the mind. At other times it reaches the battle point. Only rarely is there total peace. When this conflict becomes too formidable, too threatening, you do the obvious thing you try to run. That seems to be the thing to do, but often the escape is worse than the conflict and more lives are damaged by these escape or fight mechanisms than by any one thing. Maybe you'd like to have me tell you very briefly about the various escape routes that the mind follows when things get too hot. They are 13. First' comes regres-sion, which means to go backward, do childish things. Then comes ex-troversion that means to turn to excessive activity to cover up the conflict. The opposite of that is in-troversion to think excessively, to dodge real issues. Rationalization is to' indulge in false thinking, while segregation is not to let your right hand know what your left hand is doing. When you practice repression, you forget unpleasant things; and when you disassociate, you pass the buck. Sometimes you resort to conversion that means to have a breakdown or illness in place of a conflict. Dis-placement is to worry over one thing when another is to blame, and pro-jection is to attribute your own faults to others. Another escape is called identifica-tion; that means to form phantasies. When tou follow coniDensation. vou overdo some particular thing in order to overcome your inadequacies. The final escape route is the only one which is wholeheartedly recom-mended. It is called sublimation that means to turn the effect of the conflict into some useful channel i' rrFAITHIdrinktlKmtcriamyrupi Jtt . S Ibreathetheiiruidtrustthatitispuiti L 4 $ , JU 1 f X--' The brad I break it evening u I sup Wi I .p i I 1J I take believing that the loaf it sure f J j To be quite dean. At night I go to sleep y S&jTg; Je tfv'V? $ 1$ And journey through strange and darkened frpfiyyCr 'i Und' VP-l Wth confidence that God has power to keep 353(p-- ' wIwSn 'A His g hold upon my hand. jYJAfyjC: .STvfy.')i ' ''ill J K By faith I rise to meet my busy day. f: " - jMg' " "''iti 1 P Sure of the sun, I plant and hoe my seed, (k t (U Knowing that rain and light will take their S'Si'- - fl,'1 ft' KvJ'W I'l Across the earth, that my immediate need B'8flfifw- Pi For food will be supplied. By faith I go ?jS2ts i - Trusting in Cod and in my fellow-me- fc jSSSjgJlj' (Mil 53 And if at times that silver fire burns low, :M '52 I'l It never fails to lift and burn again. SlPftlvb5'' Soybeans Provide Protein To Offset High Food Cost High food costs make it difficult for the homemaker to know how . she can get the most for her food dollar, protein is one of the most essential protective elements in the human diet, say extension service nutritionists. Foods which contain protein meats, eggs, milk, cheese are high in cost, but they must not be left out of the diet. Cheaper cuts of meats, meat stretchers, egg dishes and cheese dishes will help supply the body's need for protein. Other sources of protein are soybeans, dried beans and peas. These vege-- , tables come nearest to meat, eggs, milk and cheese as body builders. They also contain Vitamin Bl and iron. For homemakers not familiar with the soybean, this information is of-fered: "Soybeans contain protein of high quality, similar to animal pro-- i tein. They can be used in place of meat in the diet. Soybeans are good sources of usable iron and other mineral, such as calcium, phos-phorus, as well as an excellent source of vitamins of the Fresh, green soybeans are rich in Vitamin A. They are high in fat, and sprouted soybeans are useful source of Vitamin C." |