Newspapers / The Echo (Pisgah Forest, … / Feb. 1, 1947, edition 1 / Page 11
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)47 J’ebru a^y, 1947 THE ECHO PAGE ELEVEN Feminine News-Views: i ' 0 rtl ! # esi- 0 jiiJi'' 11. W Guide To (Continueid From Page Teji) f Since ablv ° ^^“littance vary consider- who wants to start should get busy now. CLOTHES will fit ers that more manuiactur- ‘'*rds new sizing stand- age accent on tt more on body measure- Cold Mornings Call For Good Breakfast le> stat' if Af''! dot' tesf 0 jo'f* , >* it 1.0; 4 J yOl \of' iot 1 ug^ NOTES; Caramel milk as sho^ ^®^y;to-serve beverage may tai^j l^his year at soda foun- ('evgl^^^^or use in homes. It was to . during the war and ways ^ commercially are now caiUjg, • . . More foods ed jj cream can be anticipat- ho^ ta dairy scientists know saijQg P^^event curdling of cream ® during the canning process. CLEANING GAD- itisiij enable you to stay wash windows on the in the making. A MODEL SLICING patterned after those ers and grocers will 4 jised “NE butch^ feart, eiu«,cia wm % V national distribution It will cut fruits and '«ais. as well as meats and hig chenille RUGS are now to strips and laced together SZ size you want. You iftg strips apart for launder- Jou CAN KEEP AN EYE ON Slasj ^A,ST, with a new automatic ®He Qf^^ster soon to be sold by coffp the manufacturers of glass takers. ioft»^lNGBACK is m * ^vjroi\^iv IS a new mven- •*Ht hj ^ake earrings stay on with- ^ hoot ^ sling, with file g ^t the top concealed by Shake the shivers and calm those chills on frosty winter morn- nings with the good breakfast authorities agree we need every day in the year. Follow a basic breakfast pattern of fruit, cereal, milk bread and butter, add to the pattern but never subtract. And vary the cereal that is an integral part of your breakfast pattern. Try cooked rolled wheat combined with applesauce and topped with half milk and half maple-flavored syrup in the Jack Frost Break fast the picture shows. Here is the menu and the easy recipe you need! ^Applesauce Cereal 1 1-2 cups milk, 14 teaspoon salt, 1-2 cup rolled wheat, 1 cup strained applesauce. Top milk and (or) cream and maple-flavored syrup. Heat milk to boiling, add salt; add rolled wheat gradually, cook until thickened, stirring constantly. Cook until cereal is done (3 minutes) and add applesauce and heat 2 minutes. Serve hot with mixture of half top milk and half maple flavored syrup. Makes 4 servings. Take It On The Lamb! SOAP BAR will at)'‘ stores before many which avowedly will work \ jj hard water as in soft. during Your hands under a N liquid soap dispenser j'Ou electric eye sees to it that V. ^ a jet of soap automatical- _ NUTS! concert): “She 'te a large repertoire, haisn’t ^illi "’g “Yeah, and that dress ^t look all the worse.” i i BRAIN GUY r / t •'''ur worK." \ business Man: “Good, I’ll Salesman: “This book will ^ ^°ur work.” ® copies.” . h ^ mercenary \ iv, “Billy, don’t go too far A\]] water.” \^^| ‘‘But look, Daddy’s a long ‘‘He’s insured, dear.” one advantage Guide: “Be careful k Ai3 J.V Y^Xjf VAC4A1 - to \ if you do fall, remem- ^ to the left. You get a Had lamb lately? If not, now’s the time to look for a leg. When you get it—there’s how to properly cook it: LAMB ROAST Select a firm leg of lamb and do not have the fell (the thin papery covering) removed, as it helps the roast to keep its shape as it cooks. (A six-pound leg of lamb will make about 10 to 12 servings.) Wipe the meat with a clean cloth, rub it well with salt and pepper, and place on a rack in a shallow baking pan with the fat side up. Insert meat thermometer so it does not touch the bone. Bake lamb uncovered in a slow oven (300 deg. F.) until the thermometer reads 175 deg. F. (for medium done) or 180 deg. F. (for well-done). Allow 30 to 35 minutes per pound of meat. Turn roast every 30 minutes to insure even cook ing. Roast may be rubbed with a cut clove of garlic before making if desired. Serve lamb very hot on heated plates, with gravy made from the drippings in the baking pan. Lamb Roast with Currant-Mint Sauce Parsleyed New Potatoes with Gravy Baked Tomatoes stuffed with Spring Peas Fruit Salad Crisp Rolls Rhubard Tart§ Coffee Get Your Hair In Trim For New Spring Hat Spring cheerfully takes the blame for so many delightful things: for young men falling in iove with young women. And for ^oung women laliing in love with utieriy irivoious naLs. JNow that opriag IS aunosi upon us once we're aii naturiiily interest- cu in this qutsuou 01 new nats. uur lasnioxi scouis teii us that nats will De smaller, mat they vViii hug our neaus instead of perching on them in a manner cumpieiely detiani of the laws of ^ravny. It souuas liKe a nattering new iashion, aoesn t it? Ana it diso sounas like a grand excuse tO do something new with one’s nair. Of course, hairdos may come, and hairdos may go—out like Tennyson's famous book, lovely nair goes on forever. If this cipring finds you doing everything in your powei to make your hair shining and lustrous, you are a j^irl wno knows the most important secret of beauty. Your hair-groom- ing ritual may be a simple one— just periodic scrubbings with your aquid shampoo, with hair condi tioning action, and nightly ses sions with your hairbrush. But, lady, it’s the glamorous results of this ritual that make other girls (and the men, too) think you nave some extra-special tricks up your sleeve. When your hair is always at its glowing best, it doesn’t matter what milliners and coiffeurs de cree—you’ve got a head start on them, anyway. But now that you know about the new Spring hats with their chic head-hugging lines, you might just as well start thinking of your hairdo in rela tion to them. If you can wear your hair short, so much the better, for short hair is slated for top popularity this i;pring. If you prefer your hair iong, wear it in a smooth-top ar rangement, because elaborate curls on the crown of your head aren’t going to fit so well into the new faleek-fitting chapeaux. All-in-all, it sounds like a grand season to go in for a more tailored, disciplin ed hairdo — neat, and slightly waved on top, and softly turned up or under next to your face and around the edge of your hat. You’ll be surprised at how flat tering such a simple hairdo can be—actually, it’s going to give a new personality. Mtfre than that, it’s going to show off in all its glory the hair you’ve been taking such pains with. So keep up your liquid conditioning shampoos— your nocturnal bouts with friend hairbrush—and get ready for one more lovely Spring! ' Now Is The Time To: Give Play Checkers Pay Income Tax Support Red Cross Prune Fruit Trees Attend Church Regularly Make Old-Fashioned Popcorn Balls Read “Mr. Adams” from Ecusta Library Pay Tribute to Washington and Lincoln
The Echo (Pisgah Forest, N.C.)
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Feb. 1, 1947, edition 1
11
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