PAGE TEN
WASHING BLANKETS
Naasktf Blikt
In tha latter pert of Jm, wbsn
Jsss bedeXag to required, meat house
iiasepars beftn to think about waahinx
tie blankets and putting tha heavier
.anes away far naxt wlatar. Ton will
rrut ta atorc tbeae blaaketa In fraab
orlcaa eaadltion, not only bacanae It
akaa It ao much eaaler and plaaaant-
In tke fall when they are afala pat
nf aae, bat because experience haa
hown that moths do not attack clean
woolen articles as readily as tboaa
that are tolled. So the chances of
wetaplete protection from metha are
totter 111 you wash the blankets now.
Cheoee a bright, moderately warm,
braeay day each time yon plan to
jwaah blankets for In a large howe
kaid tbey will moat likely be done a
lew at a time and yon will than be
awre that they will dry quickly and
renly. The warmth of the blanket
dtpenda vary largely upon the amount
of nap. When the blankets are thor
oiffhly dry yon can raise the nap by
Ifcrashlsg them well with a clean stiff
Whiak broom. Band cards, such as are
kised for combing wool, are eren bet
tar for the purpose. There la soma
lass of wool in napping a blanket, bat
Ike result Is a fluffier, consequently
wanner, blanket.
taea In Cedar Cheat
blankets orer the summer la In a
cedar chest Any tight box or con
tainer, however, may be used If you
scatter moth balls or naphthalene
fakes through the folds, or the blaa
eta may be securely wrapped In
PERFECT RECIPE
FOR ANGEL FOOD
Cakt Requires Comiderable
Number of Egg.
HPrr4 fey th t'll4 atataa Dpartmnt
of Arrlcmltarv.)
Angel food requires a good many
gg whites but Is not extravagant at
this aeaaon. The Ingredients are:
1 cupful of aoft wheat flour, 1 cupful
f egg whltea (the whites of 8 fairly
large egga), 1 to 1 cupful of sugar,
tee spoonful of salt, 1 teaspoon fnl
vanuia or lemon flavoring. 1 tea spoon
ful of cream of tartar. Angel food la
in ra-
UFf '
Making an Anaal Cake.
mixed In a slightly different way than
plain sponge cake, aays the United
States Department of Agriculture.
The augar, flour and half the salt are
sifted together several timea. The
egg whltea are beaten with the other
half of the salt until they are frothy:
then the cream of tartar la added and
they are beaten until stiff. Tha dry
IngreOeata are then folded carefully
into tae beaten egg whltea, and whan
tha west are g partly blended tha fla
voring la added. Only the folding mo
tion ahoaid be used in mixing, for
stirring tends to release tha air aa-
pended on for leavening.
1 ifi if I " "r . " .
-''M-'-s .-.? -
SsRv. ...... .ft
AND STORING THEM
Paoto by U. 8.
te Make It Flufftar.
D. A.
stout brawn paper wtth a moth repel
lent. Describe the eontenta of each
package en the outside for your ean
veniemoa next aeaaon.
Of afl the textile fibers, wool per
haps requires the greatest care In
washing, eajs the United States De
partaaeot of Agriculture. If moist
wool is rubbed, if it la exposed to In
tense seat or cold or rapid change of
temperature, or If strong alkalis are
put into the wash or rinse water, the
wool fibers are likely to become hard
and shrunken, and white onea win be
yellowed. Blankets therefore which
are warmest when fluffy need careful
handling. Wash them In lukewarm
suds made of neutral soap and rinse
them In lukewarm water. Soft water
la, of course, best, but do not use
water that has been softened with
large quantitiea of strong washing
pewdera. If anything at an betides
the eoip 1 pot Into the water, use
borax or ammonia. Also do not rub
aoap right on the bUnketa, but dis
solve It in the water and put the
blankets Into a large quantity of this
lukewarm suds. Woolen materials ab
sorb a great deal of water to yau will
need more suds than for eotton, linen,
or other fab rice.
Ta Dry Blanket.
To dry the blanket, hang It orer a
line with from a fourth to a half on
out or we enda occasionally. As blaa
keta are generally washed In warm
weather, the precaution about never
allowing woolens to freeze la unneces
sary, but If possible, hang the blaakets
where there la a current of warm air
to help them drjaeVenly and quickly.
DitHngmuh Hard Wheat
From Soft by Practice
The housekeeper can distinguish
hard-wheat from soft-wheat flour with
a little practice. Flours from soft
wheata have a velvety texture some
what like cornstarch. Those from
hard wheat are usually more gritty.
Experts detect this difference by rub
bing a pinch of flour lightly between
the thumb and the third linger.
Squeeze a handful of flour tightly,
then open the hand. If the flour re
mains In a mold and shows the Im
pression of the Angers it Is probably
a flour from aoft wheat Bard-wheat
flour acta more like a powder and the
mold breaks up readily. A quart af
hard-wheat flour that has been sifted
once, dipped lightly into the measure,
and than leveled off weighs about 1H
or IT ounces, or even more. A quart
of aoft-wbeat flour sifted and meas
ured In the same way weighs only
about 14 or IS ounces.
American People Eating
More of Milk Chocolate
Consumption of milk chocolate has
Increased tremendously In the United
Statea during the past Ave years, ac
cording to Department of Agriculture
flguree.
More than 200,000,000 pounds of
whole milk were used In mnnufactnr-
ng this product last year compared
1th 40,000,000 pounds in 1921. The
quantity used In 1924 was 194,000,
000 pounds.
Peak, consumption of milk chocolate
was reached during the war, when
hundreds of millions of pounds an
nually were shipped abroad to sol
diers of the allied forces. There was
a sharp decline following vthe war,
but consumption since then has In
Increased to- the figure shown for
1925.
Rice Cooked in Milk
One cup of rice will absorb three
or four cups of milk when cooked
In the douhle boiler, and la, of course,
much richer in food value than when
boiled in water. To keep the grains
separate and prevent them from be
ing sticky, wash the rice thorough
ly until all the looee atarch la re
moved. Have the milk hot and drop
tha grains slowly into H, add a tea
spoonful of salt, and cook for about
one-half hour covered. Then remove
the lid from -the double boiler and
cook alowly for a little longer until
th rice has dried out somewhat. Turn
It into a pan, cover It with a lid, and
pot It In a hot oven for a few mln
tttaa to dry out more.
THE BEAUFORT NEWS THURSDAY SEPT. 2, 1926.
"Didn't you use to won ior thai
tightwad Ilittmans?"
"Ves, stili do. I'm Kittmans."
Fcolish Question
"Why have words roots, pa?"
"How else could the language ffrow,
my son?"
Educated Flie$
"What have you there?"
"Flypaper."
"1 never knr-- hey couM read."
The Philadelphia
sV riff 1 :;Ti Is&thX
L Ts 1
Here is shown a section of "High Street" a reproduction of Philadelphia
famous Market street In the days of 1776. It is one of the outstanding features
of the Sesqui-Centennial International Exposition now being held in Phila
delphia to commemorate the 150th anniversary of the signing of the Declara
tion of Independence. Every building haa been built to actual size and in
actual architectural detail. The furnishings of each building are exact repro
ductions of thoae used in the Revolutionary days. Many of the pieces on
display are the originals and today are worth thousands of dollars becaus
of their historic value. The Exposition continues until December X.
Important Fat Substance
Fats are the most concentrated fuel
foods in the diet, and from the com
mercial standpoint fat Is the most lm-
4 cuhcturw'A in milk Kinoe If Is
the source of butter and is an Impor
tant constituent of n.any kinds of
cheese. The fat of milk, known a!s
as butterfat. Is In the form of small
globules varrine in size in the differ
ent kind? of milk, and. being liRhtei
than water, these globules tend to ris
to the top of the milk as it stands
thus forming cream.
of Our Ancestors
- - i
--
- -- i ' ""' ' " ""C"
There is a genuine Ford-built all steel truck body
which will save money and increase profits in your
business. Today and every day this week all of the
complete Ford trucking units will be on open display
at our show rooms. Let us tell you how Ford trucks
are saving money in your line of business. We will'
arrange a special demonstration tp suit your conven
ience any time, any place you say.
See this special display of Ford built trucks and bodies.
; - '1
Loftin Motor Co.
Authorized Ford Dealers
OA TRUCKS
Front St.
Some of the nest poultry farmers
in North Carolina will cull their
flocks in early September and sell
the non-layers at the poultry car.
An eye specialist reen
quiets the nerve-. Th: is especially
true of greenbacks. Bangor Com
mercial. St. Louis pastor says finance is
the vexing problem in '-nurch, but
the church has no monopoly on the
Genuine
Shopman-Ward
Rebuilt
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The Beaufort News
r ttt e-ir
TRACTOIU
vexation of finances. Indianapolis
Star.
Why don't they improve the de
trurs a bit before closing up the
r;a;n roads for repairs? Cincinnati
Eaouirer.
Every little helps. A well known
Atchison young lady who is reduc
ing, had her tonsils removed yester
day. Atchison Globe.
Beaufort, N. C.
V