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Show MILLARD COUNTY CHRONICLE, DELTA, UTAH WOMAN'S WORLD Careful Washing, Storage Adds Years to Life of Glass Polish Your Glassware ' " - L ' ' J - ' ''I It - . t - " By Ertta Haley GLASSWARE ADDS beauty and table, but I find it needs replacing so often," sighs one homemaker. "I have a lot of odd glasses in my cupboard, the result of several sets," says another. A bride, selecting her first gob-lets of fine American handmade glassware, or a homemaker with a cherished collection of beautiful pieces, can certainly add years of wear to the glass by following a few simple do's and don'ts in caring for it. Many is the mother who can pass on to her daughter a set of beautiful glassware in perfect condition. Is it the glass, and how made? No, it's simply a matter of care. Like fine china or even more durable silverware, glassware must have loving care and protection when stored. Fine glassware needs care when it's washed; it also rates adequate storage space. If you pile stemware in a glass bowl, stack tumblers or crowd the pieces in a small space, you may expect them to get broken. If you stack them midst china and silver-ware preparatory to washing, or try to wash several pieces all at one time, and then crack them against an unprotected sink, the glassware will reflect your careless handling. . You can make adequate space for glassware, if you'll the glassware are thoroughly treated so they will not be affected by or-dinary temperature changes. You need not worry about the house suddenly getting cold, after it's been warm, for example, and caus-ing glasses to crack. Glasses, when in use, however, should not be subjected to extreme temperatures. Before pouring a very hot liquid, such a coffee or tea into a glass, place a silver spoon in the glass or cup. Silver absorbs heat quickly, and thus pre-vents the glass from breaking. If cups and plates have hot food on them, keep them away from cold metal, enamel or porcelain surfaces. Store Glassware In Adequate Space A collection of fine glassware de-serves adequate storage space not only to show it off properly, but to prevent accidents to the glass while it's stored. Cups, glasses and stemware should be placed on shelves with enough room between them to pre-vent rubbing together, as this may well scratch the delicate surfaces. Place the glasses rim side up. If you line the shelves with a ribbed, rubber cushion, glassware is special ly protected from knocks against the hard surface of a metal or wood cabinet. Rubber storage racks are ex-cellent for keeping glass plates and cups in an orderly and safe ar-rangement on shelves, especially those which are in danger of crowd-ing. Decorative glassware such as vases, bowls and candlesticks need not be stored in the kitchen, for there may be more room in living or dining rooms where they can add a note of beauty to the dec-orative scheme. Cherished pieces which are used only occasionally can be stored away from daily activities. Use a high shelf in the kitchen, or a spe-cial section of a cabinet, where there is no danger of contact with other dishes and equipment. When storing glasses, do not stack into each other. Edges are easily nicked in this way. If you do have two of them stuck together, fill the inner glass with cold water while immersing the outer in warm water to separate easily. Use these Tips For Easy Care If you're removing glasses from shelves that are hard to reach, use a steady ladder. You can set a tray, with a towel folded on 'the tray on top of the step ladder, and use this for placing several glasses on it, thus saving getting down for each glass. This tray trick is good, too, for transporting glasses from kitchen to dining room, or back, as well as to the cabinets, after they're washed. Never try to do the glassware without adequate towels. Linen or starched cotton toweling is best because it's lint-fre- Hold glasses toward light to make certain they're clean and bright. Wash glassware a piece at a time so there is no chance of striking one piece against an-other. After a thorough rinsing, leave the glassware to dry alone, or dry immediately with a lint-fre- e towel. Then polish carefully with a clean, dry towel to make the surface sparkle and gleam. glass. Avoid an excess of soap or detergent, as this may cause the glassware to be excessively slip-pery. Sparkle is an inherent quality of fine handmade glass but the im-proper washing can dim its bril-liance. To prevent this, use a imld solution of soapsuds or a detergent and comfortably hot water. Always rinse the glassware thoroughly in warm water. If the glasses have had a colored, beverage or milk in them, rinse with cool water as soon as removing from the table, before washing. Help Bring out Luster On Decorated Glasses A few drops of ammonia or blu-ing in the rinse help bring out the luster on glasses, especially those with a lot of cut-ou- t work. However, if the glasses have gold or silver decorations on them, never use caustic washing powders or am-monia on them. You'll find two schools of thought ,if Wash glassware carefully . . storage cupboard. For instance, should the shelves be wide apart, install narrow shelves the full-size-d ones, and you'll be surprised at how much room you can make. Glass dessert and salad plates can ,be stacked, provided you have placed napkins them. Or, you may have pieces of felt re-place the napkins. Rubber racks are also excellent for plate storage. Protect Glassware During Washing Many mishaps can occur if all care is not observed during the washing and drying of glassware. If you've had a large dinner and feel too tired to give the attention and care which must be observed in their cleaning, it's best to set them on a table, rim side up, as during storage, until the following day when you're rested enough to do a good job. When washing the glassware, place a rubber mat in the sink or a dish towel in the bottom of the washing basin, and also on the drainboard. Then, should you ac-cidentally touch the glassware to these various hard surfaces, you'll cushion the blow and frequently prevent damage. Rubber faucet tips are another aid, as they, too, cushion any blows you might give the glassware. Wash only a few pieces at a time. In fact, if you wash one at a time, you'll hardly ever run into difficulty. Hold stemware by the bowl to avoid strain and also to lessen the chance of dropping the store with rim side up. on drying glassware. One holds that glasses should be dried as quickly as they're rinsed, with a lint-fre- e towel. The other believes that glassware should be thoroughly rinsed in warm water, and left to dry alone. In either case, a final polish with a clean, dry towel makes the glasses gleam and sparkle. Handmade glass vases, bowls and condiment pieces can be kept bril-liantly clear by loosening sediment deposits with a solution of am-monia and water, or tea leaves soaked in vinegar. Always rinse the glasses carefully after this treat-ment. Most of the delicate handmade Economical Easter Dinner Possible With Seasonal Vegetables OF OUR HOLIDAYS call MOST big meals that require a lot of preparation. Easter dinner can be different! Delicious to eat, lovely to look at A with its generous I A s p r i n kling of fresh Spring jrjlT3 green color in "XBVMr simple to pre- - 4 Z P3" is the East" J"'z er dinner if you follow these recipes. Vegetables for the meal and the salad are seasonal, and thus eco-nomical; so, too, is the ice cream with its lovely green plums that require no preparation except the serving. Lamb Shoulder Roast Before roasting shoulder of lamb, be sure to note its weight in order to determine the proper cooking time. Low cooking temperature is important for best results. For roasting, wipe meat with a damp cloth, sprinkle with salt and pepper '' A . ." --:J - f' s"", s ' 1 r - -- , " v s? H' - ' j ,v La-- . wmlllZZL'X? " Let dessert for Easter be easy to prepare, so you can enjoy the holiday. Ice cream is simply placed in a large attractive bowl, then granished with canned, green gage plums. If de-sired, roll the plums in shredded almonds or other finely chopped nuts. LYNN CHAMBERS' EASTER DINNER Chilled Apple Juice Lamb Shoulder Roast, Apricot Garnish Franconia Potatoes Celery Crescents Minted Peas or Asparagus Polonnaise and place on a rack in an open pan. Insert a meat thermometer in-to a part of the roast which is free from fat and gristle. Roast in a low oven (325) for 35 minutes per pound or until meat thermometer registers an internal temperature of 182. If you like a hint of garlic flavor-ing in the lamb roast, do this: Grate a clove of garlic and mix with 2 tablespoons olive oil or melted but-ter. Before roasting, cover the top of the lamb with this mixture, using a pastry brush. HERE'S A TASTY way to use the leftover portion of the lamb roast: Creamed Lamb on Toast a (Serves 6) 3 cups cold, cooked lamb, diced 1 tablespoons flour 4 tablespoons butter1 2 cups milk Salt and pepper Paprika Button Mushrooms Make a white sauce of the butter, flour and milk. Season with salt aaw. and pepper to taste. Add meat QroFwtL and mushrooms, (jlf( j'$r cut In slices. jRv?. V ) Serve hot on --T toast triangles. Garnish with a vJVL S sprinkling of N. tb paprika and a sprig of parsley. Quick Celery Crescents (Makes 1 dozen rolls) 1 package dry yeast Yt cup warm water (lOSMlO0) H cup milk 1 tablespoon sugar Yi teaspoon salt 3 tablespoons soft shortening 2 cups sifted flour Melted butter Celery seeds, salt Add yeast to water and let stand. Scald milk and pour into a large bowl with sugar, salt and shorten-ing. Blend together and cool to lukewarm. Stir yeast mixture and pour into bowl. Mix in flour, one cup at a time. Place in a greased bowL Cover with a damp cloth and let rise in a warm place for 30 min-utes. Punch down. Toss dough onto lightly floured board. Roll into a 12- - Tossed Spring baiaa Ice Cream with Green Gage Plums Beverage Recipe Given for 15 minutes. Bake in a hot (400) oven for 12 to 15 minutes. Franconia Potatoes Wash and peel medium-size- d pota-toes. Rinse well in cold water. Par-boil for 10 minutes, then place in pan in which meat is roasting. Bake until fork tender, about 45 minutes, basting with fat in the pan. Before serving, season with salt and dust with paprika. Either asparagus or green peas are a good choice for a vegetable with the lamb dinner. Pay special attention to seasonings if you want them to be at their best. Minted Peas Cook green peas in a small quantity of boiling, salted water. Season with butter and minced mint leaves. Toss until leaves are well mixed with the peas. Asparagus Polonnaise Use fresh or quick-froze- n aspara-gus tips and cook in a small amount of boiling, salted water until ten-der. In the meantime, melt butter in skillet, and brown fine dry bread crumbs in it. Toss this mixture into the asparagus just before serving. Tossed Spring Salad (Serves 6) H head lettuce Few leaves of leaf lettuce 1 medium-size- d cucumber Yi cup sliced radishes 1 green pepper Salt and pepper 2 tablespoons blue cheese, crumbled French dressing Break head lettuce into bite-size- d pieces. Arrange on leaves of lettuce. Add cucumber, fej peeled and sliced fr&l&s with radishes fk an( 8reen PeP- - vAjsA Pr which has 1K h e e Li slivered. iQ j Sprinkle with men $a salt and freshly gircie, uuck. tsrusn with melted butter. Cut into 12 pieces. Stretch wider end of each piece a little as you roll, so the long point winds up on the out-side. Curve ends to form a crescent. Brush with beaten egg. Sprinkle with celery seeds and salt. Let rise vty ' 1 bu . S?t) ground pepper, Irf M then cheese. Add French dressing and toss lightly. French Dressing (Makes 1 cup) teaspoon salt 1 teaspoon sugar Y teaspoon paprika teaspoon dry mustard Yt. cup vinegar cup salad oil. 1 teaspoon minced parsley 1 clove garlic, cut Combine all ingredients in a bot-tle; cover and shake. Chill and use as needed. Plums for the ice cream dessert may be chilled in advance, though it's not necessary to remove them from cans or jars until almost serv-ing time. Ice Cream vith Green Gage Plums (Serves 6) 1 quart vanilla ice cream 1 No. 2 size can green gage plums Drain syrup from plums. Arrange ice cream in a large bowl with large spoon or scoop. Garnish or surround with the drained plums. Serve im-mediately with a pitcher of the syrup, drained from the plums If you're fond of leg of lamb, you'll like the similar tasting lamb shoulder roast. It's not only a fine flavored cut of meat, but It also has the distinction of being an economy cut as well. Apricot halves with mint jelly centers offer a simple but tasty garnish. LYNN SAYS: Keflect Easter Theme lb Food Preparations Clever cookies for Easter can be cut from plain rolled cookie dough. After baking top with a slice of marshmallow and return to oven until topping melts. Sprinkle with green cake candies or one or two jelly beans. To make Bunny cookies, cut plain rolled dough with a bunny cutter. Frost with confectioners' sugar icing. Tint remaining ice pink and apply nose, ears and eyes. Cream filling in biscuit baskets or tart shells becomes a special Easter treat when decorated with Pale green coconut and jelly beans andefil'led Uwt ith cream hochlleweseed aonudt for Inv 3 Snappy Sarais lamb cut. roast or chops Plan to use some of those deco- rated Easter eggs, which have hard-cooke- for Sunday night surT Per, Slice and fold Into ch drain", S sardines which have been arranged on toast Something Unusual 7177 piLET-CROCHE-T circles pine - apple design something really special the doily line. You'll find easy! Hollies nrp 13 anrt 1Q I,.v,a. i cotton. Pattern 7177: tw7 directions. Sewing Circle Keedlecraft Dtpt. P. O. Box 5740. Chicago 80 III . P. O. Box 162, Old Chelsea suil,. New York 11, N. Y. Enclose 20 cents for pattern. No Name Address For Your Future Buy U.S. Savings Bonds JOLIVTIMK POPCORtjll V'-- " . coconut7:: No creaming, no ew mixing this Kellogg-quic- k way! 1 cup Kellogg't V2 teaspoon tall cup lugar cup milk 1 egg 1 cup sifted flour 2 tablespooni 2 V2 teaspoons soft shortening baking cup shredded powder coconut 1. Combine All-Br- and milk In ra-iling bowl. 2. Sift together flour, baking poiin and salt into same bowl; add sum, egg, shortening and cup cocoon Stir only until combined. S. Fill greased muffin pans ' sprinkle with remaining coco Bake in preheated moderatelj M oven (400F.) about 25 minutes. Yield: 10 medium muffins, 214 IdcW in diameter. p America's most famous yivr.-'- i f natural laxative cereal f for diets of iniiffir.int vflfstllii l WHEN SIEEP WOJH i C0;..EaxdYCD If' FEEL GLUal if S Chewing-Gu- toxuffo ItSaaJ REMOVES WASTE iiiwi NOT GOOD FOOD Wb yon r.n't aleep - fl BWful because you need a laxative- -" M MILLIONS do Chew noctore eay many other laal1 r? taUin in large doses, start their "n tng" action too noon . . . rlgat la stomach where they often flusn wl nourishing food you need for peP nergyl You feel weak, tired. But gentlo T la Taken as recommended. It woria W" In the lower bowel km"1 "J! waate, not good food! You a'" J weak feeling you feel fine, full k lire I Get 25t. 50. of "" ?iHk FAMOUS Housework Easy Without Magging Backa When kidney function elowi do:"'!l"5 vm Colka complaiD of nagginl backed"; pep and energy, headache; 0,"o Don't Buffer longer with theea ,,i If reduced kidney function 'f",u down due to ouch common caufle w and atrain, n or exp j, cold. Minor bladder irritation! due i dampneaa or wrong diet may cauw ap mghta or frequent paaaagea. Don't neglect your kidney? " u( ona bother you. Try Doan a p diuretic Ueed successfully by ""'"ael. over 60 yeare. While often otneri It'a amazing how many times u" h nappy relief from these diaeB' (It the 15 miles of kidney tubes """Vjl Juab out waate. Get Doan s rus DOAH'S Pills KATHLEEN NORRIS Why Can't Deaf Accept Fact? WHY NOT FACE THE FACT' you are deaf, or getting deaf? Why make your affliction a very common one a blight to your family as well as yourself? The blind are tremendously courageous in lessening the burden of their own particular cross for everyone; most blind persons take particular pains to assure you that they get along very well. The toothless also a large army in middle life smile over their troubles. They smile rather as a picket fence might be supposed to smile, perhaps, but nevertheless they minimize their misforturre, if it is one, and assert gallantly that to be done with dentists and tooth-ache and fillings and all the rest of it is a relief. (A boy on crutches thanks you) as you give him a hand into a bus or train. Perhaps he lost that leg fighting to keep you free and se-cure, but he doesn't remind you of it; he thanks you. One man I know wears but one arm; he was young when a railway accident changed him physically, for all the years to come. He drives his car, ties his tie, manicures his hand, runs a big business, and says that perhaps that misfortune "kicked him up-stairs." He might have been a cog in a big machine, with two arms. The shock of his loss forced him to think and act independently. But the deaf! Why are they so sensitive? "My daughters visited my mother in New York last year, looking for-ward to a wonderful time in the big ing situation. Not long ago at a dinner I was seated between two elderly and impressive men, both of whom had almost lost their hearing. After you pass a certain age you rarely escape the necessity of hav-ing to shout, when you are in a group of your contemporaries. "Deaf!" breathes the hostess tact-fully, as she introduces. And you come home from the party ex-hausted. Patience Wins One woman solved this' in the case of a small, dainty little mother of 80, who had been a beauty and a belle, and was pretending that a wig, dental replacements, strong glasses and almost total deafness had not descended upon her years before. An aurist had ascertained that with a small apparatus at-tached to a thin cord, she could hear perfectly. But she wouldn't use it. The family, her daughter, her a man of 50 who wore a hearing aid her granddaughter and grandson conspired to bring her to reason. They began to talk in normal tones, and when the old lady shrilly demanded to be let in on the conversation they answered her in normal tones. They kept it up. When the daughter explained that they were all afraid that the effect of shouting and explaining would be bad for the family nerves Grandma demanded indignantly, "What shouting and screaming? You don't have to shout and scream at me," she said. "Just stop mum-bling the way you've been doing. I'll hear you." "Then we'll go on that way," said the daughter inflexible. And again they did. And in less than three weeks Grandma was not only wear-ing a hearing aid, but hearing per-fectly, back in the family circle. ". . . boy on crutches thanks you . . city," writes Margot Younger from Plattsville. "It happens that my mother, my uncle, and an elderly cousin who lives with them are all rather deaf. The housekeeper is also deaf. None of these old persons would stoop to any of the hearing helps that are so wonderful now. Deaf Go On Blandly "The girls screamed and repeated and interpreted until they were hoarse. Then they secretly sent my husband a wire to say that on any pretext they must be summoned home. By their brother was Expected back from Seoul for a few weeks leave, and Ray used that as an excuse, and they came home. Of course, they were both disappointed and discouraged, and we all began to think of this ques-tion of the bald and the halt and the toothless and the blind, who face their own trials and carry them, while the deaf are going blandly on under the impression that nobody knows they can barely hear a word." So much for Margot's letter. I quote it because when you are old you are constantly meeting this try- - . ONCE OVER , Mike, Eric Keep Flipping Their Lids -- By H. I. Phillips Messrs. Erlo Johnston and Michael Di Salle, Washington, D. C, Gents: I once heard of a lifeguard who yelled at a drowning man, "You've got some time to go before you sink for the third time. Let us not get excited," and It reminds me of you boys in your statements to Mr. and Mrs. Joe Public, as they stagger punch-drun- k through the rising prices and look to you for comfort. What goes? I don't read a word from you on the problem that doesn't sound like you were going into the battle with all the vim and vigor of a couple of lads already conceding that the cause is lost. The only thing you seem to think in steady supply is ice water, and the house-wife gets a bucket of it in the face every time she picks up the paper to see what the office of Price Stabilization is doing. Maybe not much can be done. Perhaps the consumers must be ready to take more punishment. But couldn't you give them a little comfort? Must you slap controls only on those priceless commodities known as rays of hope? From the moment you two took over the job of pro-tecting the public from paying through the nose you have been issuing statements that prices would go a lot higher and the pain would hurt more next summer than ever. I have gone over scores of your state-ments and, boiled down, they seem to deliver one message to the public: "We are BEHIND you. If you need to be scared further by the outlook, call us!" You, Mr. Dl Salle, chilled us the other day by saying you hoped to hold the rise in prices to between 9 and 10 per cent for the first year, and this on top of what are already the highest prices in history. Is that the frame of mind in which to battle for the American consumer? If he is due to get the works must you treat him like a condemned man? It's a wonder you don't shave his head and offer to escort him to the big jump-of- f. And you, Mr. John-ston, -- offer less sunshine and light to Joe Doakes and the family than any crusader in the public interest on record, unless I don't read and hear straight. How about a few kind words, a flash of hope, a couple of hints now and then that maybe you will try moderately to fix things so we can eat regularly without watering the soup and making counterfeit money? We can stand it, and it shouldn't take too much time from the daily photographic routines. Dizzily yours, Elmer Twitchell First Americans' Bivouac Found Spearhead Proves Clue To Indians' Ancestors An early bivouac of ancient man on the trail from the Alaskan coast to the interior of the North Ameri-can continent was discovered last summer by a United States geologi-cal survey worker. A considerable collection of artifacts dating from the end of the latest ice age has been turned over to the Smithsonian Institution's bureau of American ethnology by the discoverer, Robert J. Hackman. The find is considered one of the most significant yet made in North American archeology. The artifacts among which is a fragment of a Folsom point, a type of spearhead which is the earliest known human remain on this co-ntinentwere found by Mr. Hack-ma- n near the northern entrance of Anaktuvuk Pass through the Brooks Range, which runs essentially paral-lel to the Arctic coast. They were found under about 10 inches of soil in a moraine left by a retreat-ing glacier at the edge of a lake. All these chipped-ston- e fragments are quite similar in design to the Cape Denbigh flint culture discovered about two years ago by Dr. J. L. Giddings, of the Univer-sity of Pennsylvania. These were found buried seven feet deep on Cape Denbigh at the head of Norton Sound and may be considered the first human artifacts in the New World. It now is generally admitted that the first Americans, ancestors of the Indians, came from Siberia. |