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Show MILLARD COUNTY CHRONICLE, DELTA, UTAH . , 'WOMAN'S WORLD Re-Conditi-on House, Furnishings By Proper Methods Clean Windows, Mirrors With Less Effort You can clean and leave a high luster polish on windows as well as mirrors or picture glass in two simple operations instead of four or five with special type waxes or cleaners. If you want to make them scratch-proo- use a powder for this purpose, sprinkled onto a wet cloth and apply. When dry, wipe off with a dry cloth. Prepared cleaners may be applied with a cloth or a sprayer. Let- them dry, then wipe off, making certain that no cleaner is left on the win-dow, and rubbing the surface com-pletely dry. Bring Beauty Back To Furniture Furniture which has been scratched can be treated in several different ways. You may use a pol-ish which tints as it shines and pol-ishes, thereby concealing the scratches very easily. Another way is to use furniture wax which comes in finishes such as mahogany, neu-tral, maple or walnut. This, too, will cover most scratches as you apply the wax for polishing pur-poses. Surfaces such as coffee tables, desks and dining tables which get a lot of hard wear may be treated with a polish that leaves a hard glossy finish. This finish enables the furniture to resist stains, scratches and finger marks. Cream type waxes are good on many types of softly finished woods. They give a soft luster and their wax coating will protect the wood. If you're planning to fur-niture, old wax bases as well as paint and varnish can be removed with a preparation which does the job more easily than sanding or scraping. Rings or marks left on furniture by water, perfume or heat can be eliminated with the use of a recon-ditione- r. Some preparations are designed to be rubbed into the wood, while others remove the sur-face stains while also giving a pol-ish. To make dusting easier, there are several different types of chem-ically treated cloths available. These will give furniture a polish and by virtue of this luster, they keep the furniture resistant to dust, at least as much as is possible. Several Methods are Available For Upholstery, Rugs Badly soiled rugs and upholsry need professional attention, but there are many occasions whsm the soil is new or of such an amount that home cleaning will benefit it. Several different t pes are availa-ble, including dry cleaning, foam or dry suds. For lightly soiled rugs, a pow-der that is sprinkled and brushed into the rug, left standing and then vacuumed, will freshen and bright-en. Foam cleaners are effective for both rugs and upholstery. Prepare whatever is to be cleaned by sweep-ing or brushing, and removing all loose dirt. Pour the loam cleaner into a basin and squeeze a sponge in and out of it until the liquid foams. Apply the foam in a circular motion with a sponge to fabric or rug and work through until the foam disappears. By Ertta Haley I T7EW homes, no matter how sim- - pie, are "s o a a t e r" j houses. There was a time when everything could be cleaned with j just soap and water, but now a variety of finishes, and the desire to give furnishings some of their j "brand new look" make it essen-- ! tial to resort to varied cleaning methods. Take a look around the house, es-pecially such items as have been 'in use for a few months or years. iDoes the furniture show rings and Scratches? Have Venetian blinds lost their gloss? Are mirrors and windows shiny, without much ef-fort? These are but a few of the items In the house, but all of them as well as many others require some spe-cial attention to keep them from looking well worn or much abused. Professional refinishing and at-tention is no longer necessary for many things about the house, as special cleaners are available to the homemaker which not only do the job soap and water once did, but give the furnishings a finish very much like they had when new. They're time and work savers, too, and as such are economical. Clean or Polish Painted And Other Surfaces Painted surfaces may gather grease, dirt, smoke or smudge. When hard scrubbing methods are used, the dirt and grease will come' off, but the walls may lose color and certainly their luster which makes then even more susceptible to dirt and other accumulations. j ' Clean and perservt . . . Sinks and porcelain surfaces, as well as tiles respond to cleansing with widely-know- n powders. These will remove most common stains, and give the sink, particularly, a pleasing odor, as well as a nice finish. If sinks and porcelain sur-faces are badly stained, use a household bleach diluted with water. It may be necessary to stopper the sink and let the bleach stand for some length of time to get the stain out. ' There are porcelain and enamel polishes, too, for sinks and similar surfaces which will add luster, espe-cially when they are well worn. Pour the polish on a cleaning cloth and apply to the surface. When al-most dry, rub off with another cloth and polish with a soft cloth. A fairly high gloss makes surfaces like this look new, and also helps In preventing stains and scratches to mar the finish. Protect Table Tops I I - J x f J " " ' j ' ' j Since place mats are such a smart dining accessory these days, this hostess gives her table a glass-lik- e protective coating with a new, non-oil- y pol-ish that contains silicone. This gives the woodwork a dry glow and protects the mahogany sur-face against spills and stains from food and liquids. Clean Venetian Blinds By New Methods If you have Venetian blinds In your home, you know they take a lot of dustirfg. In place of the dust cloth, get a brush especially designed for the purpose. Several different kinds are avail-able, all designed to dust several slats at one time. Blinds' like this easily lose their shine and develop film, especially when they have been subjected to harsh and frequent cleaning. Their new look, their glossy finish and col-or can be restored with cleansers designed for the purpose, by apply-ing a liquid to the slats with a soft cloth. If desired, you may apply one of the liquid waxes to the slats to give a nice, glossy finish. Applicators for Venetian blind cleansers are usually two rubber sponges, anchored to a spring handle. These will do both sides of the slats in one sweep. Venetian blind tapes do not usual-ly wear out before the blinds, but gloss of painted surfaces, they may become imbedded with soil from the air as well as stained by cleaners used on the slats. Use a fabric cleaner on the tapes. SEWING CIRCLE PATTERNS Pretty Pair for Larger Sizes NICE STREET OUTFIT itw'wX DESIGNED to compliment a ('Js''''h figure is this hand- - Ql$v' ', some frock for afternoons with soft V Tsf 'Ylviil contrast for yoke and sleeves. A u. jKs W neat jacket is also provided, Pi making it a nice outfit for street. " Pattern No. 8704 is a sew-rit- e iSffiV" H perforated oattern in sizes 34, 36, , A 38, 40, 42, 44, 46, 48. Size 36, 3 iN V f yards of contrast, fflSf yard; bolero, 1 yards. JM 1 V ' lltw 1 1 The Spring and Summer STYL- - 1 1ST is filled with ideas for a1 wear-- llffjl I 111 able summer wardrobe; special 'El I ' If 1 '! features, gift patterns printed in-- M I 1 1 side the book. 25 cents. j I ' I I 1 SEWING CIRCLE PATTERN DEPT. I 1 I I I I 367 West Adams St.. Chitafo 6. 111. I I j 111 Enclose 30c In coin for each pat- - I if 111 tern. Add 5c tor 1st Class Mall 11 "l If II desired. r? W 1 nil i II Pattern No Size ' l III' " Name (Please Print) jt V W 111 Street Address or P.O. Box No. VTk 1 City State ""' 8704 BUY U.S. DEFENSE BONDS s blS Ijulj'l J j SKffT POTATO-PEAf- Wr BAUS-- f FRIED SfcDSfFT delicious! C; "v r. . SWEET POTATO-PEANU-T BAILS CjxJ J 2i mashed ,weet p' lePoon salt UcfV marshm"ow,,eulp M iI'VhoTd ,a,,ed - S Combine 1 0rqUiclt',ry,n3 Makes 15-2-0 smSj01 ""til lightly browned. PURE VEGETABLE SNOWDRIFT QUICKLY SEALS . IN FLAVORS FRIES LIGHT-FR- IES RIGHT! J Snowdrift makes you 2 wonderful new promises! (i) h You can say goodbye forever to greasy fried foods. (2) You can count on light, snowy Snowdrift for quick-- frying that gives foods tempting, golden goodness. s Snowdrift quick-frie- s foods at correct frying heat the f delicious, digestible way everybody loves. No strong ' greasy taste! So for all your fine frying, use pure vegetable Snowdrift-- be SNOWDRIFT-SURE- l jj Sj" z&GonA Housekeeping) V Blends QUCK for i rrr VCl for Better Biscuitsl SGIM ?? Cuts in QU'CK feJl for Flaky Pastry! qoocfiaste.W$ Pure Vegetable Shortening -- Made by the Wesson OilW KATHLEEN NORMS When Hubby Finds True Love first time in months. Chuck was loving and coaxing with me. He begged me to be kind, to be nice to Daisy, to realize that she was tak-ing nothing from me, because he and I had lost all love for each other long ago. This last is com-pletely untrue. And finally, as I did not yield, he hinted what I have known must come, that no house-hold bills would be paid, and that the children and I would have no money at all until I agreed to his arrangement. When I said I could claim support under the law he said by all means to do so. "All this is like a nightmare. What shall I do? Help me, and tell me what to do." What you must do, Ray, will be done for Chuck's sake as well as yours and the children's. You must stick it out. Even if the woman were a finer type, and there were a faint chance of his really loving her, you would have to1 pursue the same course. You cannot fail the children because he does. If you have to take boarders, or a job, or move back to Mother's, no matter. Stick to your guns. You cannot lose. And the per-son who will be most deeply grate-ful to you in the end will be Chuck himself. But the eternal mystery of it, to a woman! Not that a man can be attracted to another woman, or want a divorce. Those things, if in-dicating a weakness for flattery and are natural enough. But that the man should want to in-sult and hurt the woman he loves, sweep all the value of the happy past aside, injure his children as no enemy could injure them, and add to all this the bland assurance to everyone concerned that he is act-ing wisely, generously, and with a cool head. His wife, he assures her, never really loved him. "TVTY HUSBAND is insane," Hay Runyon opens her letter abruptly. "There is no other word for it. Outwardly, he is what he has been for the 13 years of our mar-riage, a quiet, devoted husband and father, a successful professional man, popular in business and club circles. "But, actually, he is inflicting upon me and upon our children, Mimi, 11, and Charles, 8, as cruel a persecution as any torturer of old could devise. He has fallen com-pletely under the spell of a woman two years older than he, a twice-marrie- d and twice-divorce- d woman, a woman whose dyed hair, coarse talk, and low associates ought to repel him, as they do all people. Chuck invests 'her with every charm and virtue on the list, can hardly speak of her for the reverence and emotion her name evokes in him, and proposes to tear our lives to pieces so that he may place her in the proud position of his wife. "He wants me to give him a di-vorce, accept a third of his income, which would not be $3,000 a year, keep the children, allowing them to come and stay with 'Daisy' when-ever he decrees, and that I keep friendly with Daisy and never say anything that reflects on her. Never Loved Me "He says he has never loved me this after years of such compan-ionship and happiness as few wom-en know. He says Daisy will be a far more intelligent mother than I, to his children, and he told his own devoted mother that he had never had much respect for her judgment. He continues to live at home, seizes every opportunity to win the children's sympathy, telling them kindly that Mother isn't well, and that's why she Is so nervous and tearful. He never speaks to me at all, declines all Invitations that in- - . . the children's sympathy . . elude me, and to my request, in a moment of desperate anger, that he move to his club, he returned calm-ly that he could not afford it, as he expected his expenses to be doubled shortly. "For Daisy's birthday he ordered a white cake frosted with daisies, in the center of which he placed a ring worth thousands that he had been holding, up to that moment, for Mimi, some day. When he took Charles into the mountains fishing for a week, she went along. If I force him to speak he says patient-ly, 'Why don't you act as Daisy does? She has never done a small or a mean thing in her life.' And he told me that if he threw her down now it would kill her, and brought out the old argument that it would be better to have two of the three of us happy, rather than all be miser-able. Heartbroken "Of course, I can't eat, or sleep, or pretend I am not heartbroken. This horrible thing, vaguely sus-pected at this time last year is reality now. This morning, for the ISHOPPER7 CORNER By DOROTHY BARCLAY EARLY BIRD DO you make of this WHAT on meat prices? What does your butcher make out of it? Not much the quick buck, yes, but at roll-bac- k prices not so many bucks, for his supply of meat is sold for less and much faster so that there's noth- - I I ing left by Saturday A night! He can't help ?JtJ it. It's up to you to MMai be an earty.jn.the- - STRSET week bird! FEATURE This is the Way the roll-bac- k is ex- - plained. Suppose your butcher can get 250 pounds of hamburger a week, for instance. Before roll-bac- let's say he can sell it at 69c a pound. At that price his supply will probably last till the last Saturday night straggler leaves the store, just before closing time. Okay but now how about next week? He gets his same amount 250 pounds, and he rolls back the price to 59c. How long is that sup-ply going to last, do you think? Along about Thursday afternoon you'll be out of luck, or at the end of a disappointed line of hamburger-hunters- ! Remember, it's not your butcher's fault. He's making his supply last as well as he knows how, and sell-ing it very reasonably. Don't take it out on him, poor fellowl Just be an early bird! It seems likely that meat will be in short supply until after June 30 when the present price conjtrol laws die. Congress, no doubt, will enact new ones and then clear up the con-fusion in the meat industry. MEAT THRIFT Wouldn't you be surprised to hear that just 5.6 per cent of your money is spent on meat? It's true, ac-cording to statistics! As a nation of meat-lover- we are more con-scious of meat buys than of many apparently unnecessary items which are just as regularly bought. "That's where my money goes," we say when we leave the meat market. The statistics are revealing here, too. This 5.6 per cent share of the nation's income amounts to about 235 million dollars a week, for 435 million pounds of meat. That is the entire supply of veal, pork, lamb and mutton left for civilian con-sumption after military needs are filled. So every meat-eate- r has near-ly three pounds of meat a week about 145 pounds per year per per-son. And what meats are you buying for your three pounds a week? With prices high, as well known, it's only for special occasion that you squander on steak or rib roast. For ordinary daily fare, your butcher has thriftier cuts in all the meats, and, cooperative fellow that he is, he'll be happy to help you stretch that 5.6 per cent meat budget of yours. In beef, the national favorite, you'll find chuck, fore shank, short ribs, brisket, flank steak and ox-tails, for a variety every day at little cost. As for lamb, what's tastier than a lamb stew, made like what they used to call "24-ho-soup"? Breast, shank or neck slices are just right for that dish. And if you must have a leg of lamb for Sunday company, have your butcher cut off the end chops for future use, or for freezing for the remote fu-ture. Shoulder chops have as much nutriment, and many more bites, than the more luxurious loin or rib. Veal, too, is an economical buy. for you have your chops from the roast and your shoulder and breast for a braised delight. Pork ranks high in vitamin B content, and is rich and delicious when given plenty of cooking time. The thrifty cuts of pork are many: shoulder, end cut chops, spare ribs, ham shank, shoulder butt and shoulder steaks and hocks. The smart cook not only buys the thriftier cuts, but stretches her meat as well as her budget. One way is to use left-ove- in pie, or wrapped in biscuit-doug- A good beef or lamb pie is a welcome echo of last Sunday's festive roast. ONCE OVER- - Hoss Racing -- the Inside Track ' By H. I. Phillips A legislative committee is taking a look-se- e at New York race tracks to see how racing operates. We are glad to offer some help in obtaining the Facts of Life at Horse Ovals: 1. The contests are for horses bred for speed and for facing ad-dicts bred for endurance, gullibility and erroneous deductions. 2. The horses run from five and a half furlongs to a mile and three-quarter- s. The fans run much farth-er. A horse pops an osselet, bows a tendon, or breaks a leg and has to be retired. A bettor can suffer all four without weakening. 3. Horses begin racing at the age of three and usually are through at the age of eight. A race addict rare-ly seems to develop beyond the age of three and is through only when in the hands of eight pallbearers, seven of whom are still listening for inside information that he may yet snap out of it and stage an upset. 4. A race horse lives on choice oats and selected hay. (A bettor should live so well!) 5. The ponies race under weights, conditions and classifications. It is realized that there are limits to what they can accomplish on a given afternoon. A race track addict acknowledges no such limitations. 6. Weights are used to give every horse an equal chance. The fans do about the same, loaded or not. ' 7. Horses wear special shoes. Fans are lucky to wear any. 8. Interest in racing is sustained Iby huge purses. A horse can earn '$100,000 for two minutes work. A fan may work all his life for it, even as an optical illusion. 9. The horses are ridden by a ' strange race called jockeys. They are too small to take a horse out of a park and yet big enough to show inclinations in that direction. 10. Betting is done by mutuels machines. A mutuels machine op erates the same as a sausage grind-er, except that the meat goes back to the butcher. It is a hamburger apparatus with a built-i- n cash reg-ister. It offers the only medium by which a man can spend an after-noon in a cement mixer and have it come under the head of outdoor sport. 11. To place a bet you go to a window. These windows are mostly on the ground floor to discourage jumping. 12. Suspense Is added to racing by a photo-finis- A photo-finis- h is taken whenever two or more joc-keys finish within telephonic com-munication of one another. 13. Racing is called the Sport of Kings but it is supported, by Deuces Wild and Jacks Back to Back. It has raised to a high art the prac-tice of talking out of one side of the mouth, and developed a race known as Whisperers Anonymous. 14. First race starts around 1:45 p.m. Wrong information begins around 6 a.m. All aboard! MR. MALIK TAKES OVER The Upsidedown Days now are here, The saddest of the year Where everything is what It ain't, As Jake makes it appear! Eve Peron says Peron is God to her. Does that go when he won't put down the paper at breakfast and disagrees with her over the pattern of the new curtains? John P. Crane, former head of the New York Uniformed Fireman's As-sociation, who told the Kefauver Committee he handed out thousands of dollars in alleged bribes, is -- uing to make the department take him back. This is the first recorded at-tempt by a fireman to slide UP THE POLE. India's Hunger Told in Bread Wheat Loan Is Equal To 4 Billion Loaves Measured in bread, America's emergency food loan to India re-cently approved by both houses of congress will equal more than 4,000,-000,0- d loaves. Each loaf will be more food than a peasant of northern Bihar now eats in two days. By enabling India to buy two mil-lion tons, or roughly 75,000,000 bushels, of American wheat in American markets, the $190,000,000 loan may help to keep some 7,000,-00- 0 people from mass starvation this summer. On the threshold of famine, India's diet already includes herbs and locusts, tree leaves, twigs, dried grass and weeds, boiled to a watery broth that can fool the stomach only for a while. Nearly a third of the 350,000,000 people of the Indian republic are on rationing. They are living on a daily handful of rough grain rice; grain sorghums such as jowar, bajra and ragi; or coarsely-mille- d wheat. Still vivid in Indians' memory is the great Bengal famine of 194; which went almost unnoticed by s world concerned with war. Japa-nes-control of Burmese rice storei and a breakdown in India's food dis tribution system caused the deatt of three to four million people di rectly, many more by diseasi brought on by malnutrition. Balanced Farming Saves Business in Small Town ARKADELPHIA, Ark. Arka-delphi- a bankers will tell you these days that better farming practices are responsible in a considerable degree for a substantial increase in the bank deposits in the community. Ten years or more ago, a failure of a cotton crop meant bad business for the merchants of the town. The over-al- l general program has been to get away from the one-cro- p system. |