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The Saguache Crescent
Saguache , Colorado
March 19, 1931     The Saguache Crescent
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March 19, 1931

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THE SAGUACHE CRESCENT As every woman knows, there's :nothing in the costume realm to equal a frock of any print when tt comes to toning up the complexion, adding a new sparkle to the eye and impart- lug in genera.l that much-coveted look !of being young. In fact in the pi- quant, colorful patterned prints which have been fashion's idol year in and year out, the fair sex seres to have discovered the very fountain of youth. And so the lure of prlnts abides with us, and this season the world of fashion seems to have grown more print-conscious than ever. In the new collections, no matter how tempera- mental one may be, there's a print for every mood. They run the whole gamut of emotions. That up-and-going spirit which .ex- ists during tile practical busy hours of the day is reflected in sprightly tail- ored-looking prints whose tiny pat- terns on dark backgrounds are Just the thing to wear about town, In the office, the schoolroom and for travel. For sports, the new plaids, stripes and checks are frankly bizarre and flam- boyant. Comes eventide, when milady idlnes and dances the hours away In ravishing, filmy flowery chiffons iwhose flowing draperies sway to the 'strains of sweet music under glamor- pus lights. In fact in selecting prints one must be guided by environment and occasion. A distinctly new message is carried in certain prints for daytime wear in that their motifs are in a single color and so placed as to give an impression as being entirely detached from cacti other--a leaf here, a single blossom there or if conventional, triangles, squares, dots and the like spaced far apart. For this type black or navy on white, or vice versa, achieve tlle startling contrast which Is so out- standing on the present style program. In the picture to the right Sue Carol, who as a Radio Pictures featured play- er, Is winning fame and fortune be- cause of the winsomeness of her viva- cious youth, shows what a college girl will wear for afternoon. It is a flow- ered chiffon in pastel shades with a blue background. To the left, Betty Compson, also a Radio Pictures star player, poses in a flowered chiffon afternoon dress in pastel shades on a yellow background. ((, 1931. Western Newspaper Union.} @@@@@@@@@@@@@@@@@ Meringue Adds Much to Desser00t In some ways a cream pie is easier to make than a.custard pie. The shell is baked first, the filling is made in the double boiler, and then a meringue is spread over the top and nicely browned. For "company" purposes a dessert with a meringue seems a lit- tle more attractive than just plain ple. The bureau of home economics of the United States Department of Agricul- ture furnishes the recipe. 1 pint milk or thin 2 eggs cream 2 tbs. butter if 4 tbs. flour milk is used cup sugar  tsp. vanilla tsp. salt Pastry Heat the milk or cream In a double boiler. Mix the flour, sugar, and salt thoroughly. Pour some of the hot liquid into this, mix well, and return to the double boiler. Stir until thick- ened, cover and cook for 15 mlnutes. Beat well. Pour some of this mixture into the beaten egg yolks, and add to the rest of the mixture with the but- ter and vanilla. Pour Into a baked pie crust and let stand for a few minutes. In the meantime make a merlngue from the beaten egg whlte --four tablespoonfuls sugar and a few grains of salt and a drop or two of vanilla. Spread over the pie filling to the edge of the crust and bake in a very moderate oven (325 degrees Fahrenheit) for 15 to 20 minutes, oe until lightly browned. To make a banana cream pie, add sliced bananas to the custard mixture after it is cooked, cover with the meringue and bake in the usual way. Testing canned peas and recording the results in a Washington laboratory of the Federal Food and Drug administration. Reading from left to right: V. B. Bonney, chemist, Food and Drug administration; Miss H. Jeffrey, proprietor of a Washington cafeteria; I Dr. P. B. Dunbar, assistant chief, Food and Drug administration; and Dr. G. Adams, nutrition specialist, bureau of home economics. (Prepared by the United State Department of Agriculture.)--WNU Service. "A housewife with limited budget should be enabled, under the terms of the McNary-Mapes amendment to the food and drugs act, to buy a substand- ard product within the reach of her pocketbook which will carry the nutri- tive if not the esthetic value of standard canned foods--provided she reads intelligently the labeling xe- quired by the amendment to appear on the product," said Dr. P. B. Dun- bar, assistant chief of the federal food and drug administration, addressing a joint session of the National Can- ners' association and the National Wholesale Grocers' association, held at Chicago, in connection with the National Canners' association's twen- ty-fourth annual convention. "And she should be able to buy that food without suspicion that, she is purchas- ing something unfit for her family's consumption." The McNary-Mapes amendment, Doc- tor Dunbar explained, authorizes the * Food the Famdv Wdl Emov +'+ + By NELLIE MAXWELL . stand 24 hours, turning several times. Cook meat like any pot roast, In a tight iron kettle, with iron cover, us- ing all the liquid, adding .water if necessary. Chicago Chlcken.--Take one pound each of veal and pork steak cut thin. Cut the steaks into one and one-half- inch squares, sprinkle with salt, pep- per, paprika and celery salt. Put the squares on small wooden skewers, us- ing five or six pieces, alternating the veal and pork. IMp into egg which one-half pound of flesh ushrooms, and the following vegetables diced: One-third of a cupful of celery, one- fourth of a cupful of green peppers, one tablespoonful of chopped onions, two tablespoonfuls of chopped plml- entoes, one-third of a teaspoonful of salt and one cupful of water. Cook gently for 20 minutes, add to the chicken a blt: of flour to thicken and cook until well blended, using four tablespoonfuls of flour and two table- spoonfuls of water. German Pot Roast--Select a large roast weighing four or five pounds, rub with spices on all sides. Take one teaspoonful each of nutmeg, cinna- mon, clove, mix welt and use to cov- er the meat. Slice one large onion and lay half of it in a large bowl with two bay leaves and a clove of garlic. Lay over this the meat and cover with the remainder of the onion. Pour over one cupful of vinegar mixed with one cupful of brown sugar. Let bone and tooth building, and certain of the vitamins, ecessary for growth and development. Probably no single article of food can be utilized by the housewife in a greater number of dishes than eggs. Eggs preserved in waterglass can be used with good results for all pur- poses in cooking and for the table. When such eggs are to be boiled, a small hole should be made with a pin in the shell at the large end, before putting them in the water. This is done to allow the air in the egg to excape when the egg is heated, and so prevent cracking. Only very fresh eggs, preferably from one to three days old, should be preserved. If possible the eggs should be infertile. Under no circumstances should badly soiled eggs 'be used. Dirty eggs will spoil, and if they are washed the protective coating which prevents spoiling is removed. Cracked eggsshould never be put down in waterglass. Even minute cracks may cause spoilage and contamination of the other eggs in tle jar. It is a wise precaution to examine every egg by candling It before using. Usually a few eggs are put down in waterglass at a time, whenever they are not needed for immediate con- sumption. A five-gallon crock, there- fore, is a good sze to use for the pur- pose. It should be se+c wherever it is to be kept before any eggs are put in, as it would be difficult to move it without endangering the eggs, later on. A five-gallon jar will be large enough to hold 15 dozen eggs and still permit at least two inches of the waterglass solution to stad over the tops of the eggs. The United States Department of Agriculture gives the following direc- tions for the preparation of the crock and the preserving solution: First clean the crock thoroughly. Scald it and allow it to dry. Heat a quantity of water to the .boiling point and allow it to cool. When it is cool, measure out nine gallons of water, and dd one quart of sodium silicate, or waterglass, which can be bought in most drug stores. Mix well. Eggs may now be put into the solution whenever there are any extra ones. has been mixed with milk; roll in flour an--- "fry In hot fa ntil well ])rownecl. ['lace In a baking pan. Cover and bake one hour, basting frequently with butter and water. Noodles Wilmington.---Take slx cup- Rice a la 1931.--Mix one and one- half cupfuls of cooked rice with five tablespoonfuls of sugar, fold in one and one-half cupfuls of whipped fla- vored cream, using a teaspoonful of maraschino sirup. (Prepared by the United State Department o$ Agrlculture.)--WNU Service. If you have chickens It is quite prob able that more eggs will be laid dur- ing the spring and early summer than the family can use. Some of these surplus eggs can be saved by putting them down in waterglass, so as to rove more available for the winter ,onths when the hens do not lay so veil. Fresh eggs properly preserved fuls of chicken stock, one-half cupful of diced chicken, one-half teaspoonful of salt, one-fourth teaspoonful of pap- rika, one cupful of broken noodles, Chill, serve in tall sherbet glasses. Cover with whipped cream, sprinkle with chopped nuts and garnish with a maraschino cherry. (, 191. Western Newspaper Union.) Putting Eggs Dowh in, Waterglass Solution. may be kept in good eondltlon for cooking purposes for eight to twelve months. Eggs are an important addition to the diet at all times, For growing children they are so important that nutrition specialists recommend an egg every day or every other day for children over two years of age. For younger children the egg yolk only Is recommended. The whlte part of the egg is almost a pure watery solution of certain pro- teins of high value for body building and maintesance. The yolk of the egg Is rich in prete1s, fat, and com- pounds of phosphorus and Iron In forms especially adapted for conver- sion into body tissue. The yolk also furnishes some calcium, needed for secretary of agriculture to establish standards for canned food products-- excluding only meat and meat foods subject to the meat inspection act, and canned milk--and to promulgate a form of label designation for sub- standard foods coming within the jur- isdiction of the amendment. "When the President, on July 8, 1930, signed the McNary-Mapes amend- ment to the food and drugs act, the food. and drug administration was as- signed a task of tremendous magni- tude," sal Doctor Dunbar. "The ad- ministration recognized the merits of this legislation, however, and was wilt- ing to assume the added burden of enforcing it. The administration be- lieved that the measure offered a ma- terially increased protection to the American consumer of canned foods and likewise offered a protection to canners against the damaging com- petition of low-grade products. This initial conviction of the administra- tion has not changed. "The amendment is remarkable as a piece of legislation for two reasons," said Doctor Dunbar. "It is the first step taken by congress in the direction of granting the secretary of agricul- ture formal authority to make and promulgate legal standards for food products# Second, it is an outstanding example of a voluntary imposltion, by a great industry upon itself, of addi- tional and drastic legislative require- ments. The amendment was enacted solely through the initiative and effort of the canning industry. "I am afraid," declared the speak- er, "that I cannot accord the canning industry a philanthropic or wholly un- selfish interest In the welfare of the American consumer as the only mo- tive for seeking this legislation. On the contrary, the canning industry recognized in a far-sighted way the need for Just such legislation if the industry itself is to prosper. That recognition grew from the apprecia- tion of the fact that the consumer's best interests are parallel with those of the business. So it was by delib- erate design, not by mere chance; that a definite recognition of the consum- er's interests being paramount was Incorporated into the measure." i Evening Fairy Tale for the Chddren { IN THE SWAMP "I have such a nice suit," said Mr. Fox Sparrow. "It is stylish, I think, to wear a reddish brown coat and a spotted waistcoat. "And your dress is nice, too." "Ah, yes," agreed Mrs. Fox Spar- row, "I am so much pleased with my wn dress. "I like to moult and improve my feathers, but I like to have them come back the same way as they were, that is the same color and of the same kind." "Perhaps its because of our reddish brown feathers that.we are called fox sparrows," said Mr. Fox Sparrow. "Are foxes reddish brown, and ]lave they feathers?" asked Mrs. Fox Spar- row. Lower them carefulIy Into the crock to avoid cracking them. Be very care- ful to keep at least two inches of the waterglass solution above the top layer of eggs. The crock should be well covered to prevent evaporation. Waxed paper tied around the top will be satisfactory, as it is easily removed for adding more eggs. If the solution evaporates perceptibly, more should be mixed in the same proportion and used to maintain the level. Eggs preserved in this way may be taken out at any time. If waterglass cannot be obtained, eggs may be pre- served in a solution of lime water made by dissolving two or three pounds of unslaked llme in five gallons of water. The liquid remaining after the lime has settled is used to fill the Jar in the same way that the water- glass solution Is used. "Oh no, my love," smiled Mr. Fox Sparrow. "Foxes haven't feathers. "They have fur. And their fur, I believe, is of different colors. "Sometimes it is gray, and some times, It is true, it is red. "So perhaps, you see, because there is red in our feathers, the same red- dish shade which foxes have in their fur, that we are called fox  sparrows." "Well, we're settled for the sum- mer," said Mrs. Fox Sparrow. "It is They Sang the Most Glorious Song, nice and cool here, and in the winter we were south where it was nice and warm. "What a fine swamp we lived in, and what nice old leaves we used to dig up, so as to find out what was underneath. "We were like people who used to dig for hidden treasures." "Yes," said Mr. Fox Sparrow, "and we were llke chickens, hens and roosters, for they dig and scratch the i earth to see what they can find. "It was such fun to look under the leaves and to stop to talk over what we had found. ! "We did have a line winter. What i are your plans now?" I "I'm going to uild a nest," said] Mrs. Fox Sparrow, "of moss and soft] grass for a lining, and I shall put in some nice feathers, too, so it wUl be comfortable when the five little green- ish-blue eggs which I shall soon lay turn into birdlings. "The eggs will have nice little red- dish brown spots on them, which shows that they are to have reddish- brown feathers later on. "Of course that doesn't follow with most birds, but I like to think of the dear little reddish-brown birds there will be when the reddish-brown spots and the greenish-blue eggs turn into precious little babies." Then they sang the most glorious song, for the fox sparrows have beau- tiful, clear and musical voices. They were so happy thinking of the birdlings there would soon be and they talked of swamp life with such happiness. In fact all around the birds knew that soon the little birdllngs would ar- rive for the fox sparrows sang so beautifully and so Joyously and so happily. Soon they were Joined by other Mr. and Mrs. Fox Sparrows and they sang and made their plans in the same way. (, 1931, Wetern Newspaper Union.) Pepper Highly Valued In the Fifth century, wln Rome was conquered by Alarle the Goth, he asked as a ransom 3,000 pounds of pepper, then worth a fabulous sum. % "SCIENCE DEll by Floyd Gibbons Noted Journalist describes his' to a leding electro-acoustic oratory. Everyone hearing should read it. from the Reiew c 21# stamp to Dept. D- SONOTON 19 West 44th St. New Like the Rest of Us Wifey--There's an old man at tlle door. Hubby--Tell him I've got need.--Judge. Amazes "Bobbie's stomach was often and he suffered a lot from says Mrs. P. S. Fletcher, Jr., W. 30th St., Los Angeles, Cal. found he was constipated. so we gave Bobble some. me by the quick way he strong, energetic, well again. bowels act freely now, and digestion is splendid. The quick, safe way regulate the bowels of bLlious achy, constipated children is California Fig Syrup. Every loves it. It has the of doctors. Appetit its use ; digestion is assisted ; stomach and bowels are given and strength. Look for the word gall the carton. That marks the famous for 50 years. ,ILAATIVE -TON I C Cross-Country Stu "Then riding to bounds in was not a success?" "Far from it." "Eh 2" "It refused half the Jumps." Stiff Are to Ignore. Are you troubled ache, bladder irritations getting up at take chances[ your more than 50 years. by hundreds of users. Get Sold everywhere. 4 Tough 1 "How's business7" asked a friend meeting Smlthers. "Rotten," he growled. "The fellow doing as much loafing as I am is a plans tuner." When you turn over a fasten it down with cement. Our human mechanism years before it breaks down. FOR WOMEN OF MIDDLE Salt Lake Pierce's Prescri wonderful dlc life. I very poor at the time advised to 'Favorite scription' health improved right away started on this remedy, and tlme I had taken four bottles well and stout, and I have had trouble."--Mrs. M. A. Prado St., West. Druggists. Fluid or ts ]Free meBeal advice to risers Pleree's medlelnes. Wle, elne wrapper  Dr. Pleree'e