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Show 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 n 1 1 1 1 1 1 1 1 1 1 1 i i 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 H' 1 1 1 1 1 1 1 1 1 1 v j; Good Things for the Family to Eat ; : By NELLIE MAXWELL I I t t I 1 t I I I I X t I I t t I 1 I I 1 I 1 .1. 1. 1 .t. .!. 1 I I I I I I I I I I I I I I I I I MM 1-M 1 ! M' M-l-l-I ' I 1 M 1 1 1 1 1 I 1 I This world is difficult world Indeed, In-deed, And people are hard to suit For the man who plays the vtolln, la a bore to the man with a flute." Soups are enjoyed In any Beason. There Is such a variety of canned soups from which J5$""v to choose that the jrf-lik busy housewife or f business woman 1 Svir? j may serve herself yrtei and family a dif-S-J fcent soup every J IiliI iS uay of the month. ' The home pre pared soups of fresh meat and bones with plenty of marrow are much more enjoyed when nicely prepared. Long, low cooking, with meat and bones put on in cold water to draw out all the flavor, will give a most tasty and nourishing broth. Adding rice, barley, or vegetables of different kinds will vary the flavor as well as the enjoyment. enjoy-ment. To prepare and serve a good vegetable soup is an accomplishment which is worthy of praise. Tons of American confections go to very part of the world. From America Amer-ica last year from June, 1929, to June, 1930, eighteen million pounds of candy was shipped. The world Is growing conscious of the value of candy. The scientists of the United States Naval observatory who went to the Pacific island of Niuafou to see the total eclipse of the sun have proved that lollipops are a valuable asset In gaining the confidence and help of savage tribes. Since money ruemis nothing to such semi-barbaric people, candy buys their good will. A box of candy Is always a most appreciated gift from youth to very old age. Peanut Brittle. One may make candy in her own home; It is not much work nor does It take a great deal of skill to make the pan candies. Take a pound of peanuts, shell, remove the brown husks and roll with a rolling pin until the nuts are like coarse crumbs. Take one pound of sugar, place in a thick iron or heavy aluminum alumi-num pan over heat and stir until the sugar Is well melted, stirring well from the sides of the pan. Add the nut meats with one-fourth of. a tea-spoonful tea-spoonful of salt, mix well and pour onto a buttered baking sheet. Creamy Fudge. Place three cupfuls of sugar, one-fourth cupful of sirup, one-half cupful of milk, two squares of chocolate cut fiue, in a saucepan and stir over a slow fire until the sugar is dissolved and the chocolate melted. Cover and cook one minute, remove the cover and cook without stirring until a soft ball is formed in cold water, wa-ter, 238 F. Add two tablespoonfuls of cooking oil, half a teaspoonful of salt, and one teaspoonful of vanilla. Set Into cold water, cool until the mixture mix-ture is barely warm, then beat until creamy and It loses Its shine. Pour into well-buttered pans and mark off into squares. Icing. Into a double boiler place one and three-fourths cupfuls of sugar, add one-third of a cupful of boiling milk; when the sugar is dissolved add one teaspoonful of lemon juice and one-half teaspoonful of baking powder, and the last thing, after adding add-ing two unbeaten whites of egg and beaten with an egg beater over hot water until the egg L slightly thick, add the lemon Juice and uaking powder after the saucepan Is removed from the heat When cool enough to spread add coconut and served on the cake. Put a tablespoonful of salt and a tablespoonful of soda In an aluminum saucepan, cover with hot water and immerse your flat silver when needing cleaning. It will remove the tarnish in a few moments. ((c), 1931. Western Newspaper Union.) |