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i \J •f â- A â- â™¦â€¢.â-  *>'â-  d > A- m f r « •f * I -«â-  -« « t #- â-  r * â-¼ T T «• i T # r « 4> f * l» -1' 4i> »- ^ 1i * * ^^ * *• * « 1 Ik. % 1 f ir T .« ^* -* A â- ^ â-¼ w «â-  ;â-º •V â- Â» •« f -^ * > -» f •» l»v '^ '^- ♦ *â-  T T > < â- *k 'r. ^ )â-º * iL ,« T * < -*l «k «. '4 « A * ^ ^ * \ 4v * A. â- ^ ^ P- r Cupid Makes a Haul â€" -Eight inipyjlsivc teen-agers who s.aged a spur-oi-the-mouiciK qaad- ruple elopement from Birmingham to Columbus, hope their marital careers run smoother than their wedding chariot. It broke down shortly after the ceremony Here, the new Mrs. Charles Edward Cash, left, lectures the other newlywed couples, Mr. and Mrs. Johnny Lynch, Mr. and Mrs. Roy Lee and Mr. and Mrs. James C. Cash, on their need to find homes and iol)s. „^,,- Two days after the elopement, three of the boys found work. 'TABLE TALKS With thi»,»'ji*.i^'s maple syrup available â€" in sorile-places anyway â€" K, think today we'll start off with a recipe which makes grand use «rf that delicacy. If you cannot get the real thing, ordinary syi;up, with half a teaspoon of maple extract added, will do almost as well. Date-Nut Bread 1 Cup Boiling Water 1 Cup Chopped Dates 1 TablespQOiv Butter or Margarine 1 Egg ;4 Cup Maple Syrup Yt Cup Chopped Pecans or other nuts 1 Cup Sifted Flour 1 Teaspoon Baking Powder 1 Teaspoon Salt Va Teaspoon Soda 1 Cup Whole Wheat Flour ..Method â€" Pour boiling water over dates and butter. Stir until butter melts. Add beaten egg, maple syrup and chopped nuts. Sift together the flour, baking powder, salt and soda. Combine with the whole wheat flour. Pour the liquid mixture into the dry ingredients. Stir until just dampened. Pour into a greased loaf pan and bake in a moderate oven (350° F.) 1 hour. Let cool thor- oughly before slicing. Makes 1 loaf. ♦ ♦ * The other day I heard a woman bewailing the fact that, although 7-Minute Icing is her favorite kind, hers always always either pulls out in sticky threads like taflfy, or else either turns sugary or soaks into the cake. And I know there are lots of folks who have similar ex- periences. None of these calamities will â€" or at least SHOULD â€" happen if you carefully follow the following directions. (Pouring the icing into a clean bowl, after cooking and be- fore beating, means extra dishwash- ing; but it keeps the sugared par- ticles that may stick to the sides of the pan from getting into the icing, and makes it stand up longer on your cake.) Seven-Minute Frosting Combine in top of doublo boiler: 2 egg whites, unbeaten 1% c. sugar dash of salt !4 c. water 2 tsp. light corn syrup Beat with "rotary beater or elec- tric mixer 1 minute. Place over boiling water and beat about 7 minutes, stopping several tmies to clean off blades and sides of pan with rubber scraper. Remove from boiling wafer when frosting stands in glossy peaks. (Has much more body than a mer- ingue.) Pour into a clean bowl, being careful not to scrape hardened frosting from sides of pan. Add 1 tsp. vanilla. Beat 1 minute, or until frosting holds firm swirls. Spread over cake, which should be cool and free from loose crumbs. Ice the sides first, then the top won't be so crumby. Use clean spatula to ice the top. This recipe is enougli for 2 nine- inch layers. * * * For afternoon tea, for dessert at supper â€" or even as a special break- fast treat â€" there's nothing much more tempting than a good, freshly made coffee cake. This one, with its topping of butter, cinnamon, sugar and corn flakes, is almost bound to have the folks asking how soon they may expect an encore. Cinnamon Crumb Coffee Cake % Cup Com Flakes 1 Tablespoon Melted Butter or Margarine Ya Cup Brown Sugar % Teaspoon Cinnamon 2 Tablespoons Shortening Vz Cup Sugar 1 Egg Yt Cup Sifted Flour 2 Teaspoons Baking Powder Y2 Teaspoon Salt Y2 Teaspoon Nutmeg Ys Cup Milk Roll cereal into fine crumbs and mix with melted butter, brown sugar and cinnamon. Blend shorten- ing and sugar together. .\dd egg and beat well. Sift flour with bak- ing powder, salt and nutmeg. Add dry ingredients to shortening-sugar mixture alternately with the milk. Pour into a greased 9-incli-s<iuare pan and cover with corn-flake mix- ture. Bake in a hot oven (400° F.) 20 minutes. * * ♦ This seems to be one of my "upside-down" columns. I've been talking about cakes and icings without any mention of the more substantial things that should come before. .And with outdoor work in full swing in the families of so many of my readers, lots of the "hearty" sort of eating is highly necessary. I think the men-folk especially will enjoy this goulash, and the fact that it makes use of one of the less expensive kinds of beef will be no handicap to its popu larity with the "dollar-stretching" side of the house. Sour- Sweet Goulash 1 Pound Beef Chuck, Cut in 2-Inch Cubes 4 Tablespoons Flow: 1 Teaspoon Salt 14 Teaspoon Pepper 3 Tablespoons Shortening 1 Cup Navy Beans 1 Cup Diced Carrots 2 Cups Diced Potatoes 2 Teaspoons Salt 4 Tabicsnoons Vinegar Double Duty â€" Hollywood's shapely Marie Wilson tries on a new straw hat for size â€" body size, that is. She points out that the chapeau, designed for beach wear, affords protection not only against the sun, but also against enthusiastic stares of masculine passersby who may not be interested in mil- linery modes. 4 Tablespoons Sugar 3 Tablespoons Flour 3 Tablespoons Water Roll beef in mixture of 4 table- spoons flour, 1 teaspoon salt, and pepper. Melt shortening in a licavy skillet and brown meat. Add l)eans and cover with water. Cover pan and simmer 2 hours, adding more water if necessary, .^.dd carrots, potatoes and 2 teaspoons. salt. .Sim- mer about 10 minutes or until vege- tables are tender. .'\.dd vinegar and sugar. Make a paste of the re- maining flour and water. Blend into goulash, stirring until smooth and thickened. Serves 4 to 6. Camera Men Hid In Dummy Giraffe The photography of wild .uiinials is little more than 50 years old. At first, enthusiasts struggled with cameras weighing IS lbs. or more. Today, a man can plunge into an African forest with a loaded minia- ture camera in his coat pocket and, if he is lucky, bag dozens of pass- able photographs. But for all the improvement in equipment and technique, some of the photographs taken by the pio- neer big-game photographers will stand comparison with any which have been taken since. Take the classic shot of a cliarging black rhinoceros by Major .\. Radclyffe Dugmore. In -Africa in 1908 he saw the rhino resting near a small hill, and, hoisting his heavyweight camera to his chest, he moved for- ward, a companion named Clark covering him with his rifle. On the ground glass of the camera Dugmore could see the black monster sleeping peacefully, about 35 yards away. He v.'eiit on. Suddenly, the rhino jumped up, saw Dugmore and charged. Dugmore says: "No matter what happened, I simply had to keep my head; this was the chance of a life- time, and I must not make a mis- take. So I focussed the camera v/ith the utmost care and pressed the shutter release when he was about 16 yards away â€" it seemed more like 16 inches. Clark, hearing the click of the shutter, tired, not to kill, but to frighten." The bullet hit the rhino's shoul- der, and the animal turned and missed the intrepid photographer by a few feet. In attempts to get close-ups, pho- tographers have used strange ruses. In Great Britain the Kearton broth- ers made a dummy ox aiul sheep and then, crouched in their hollow interiors, took photographs of the unsuspecting creatures tnat ap- proached the strangely immobile "animals." On the African plains, a dummy ostrich has been similarly used by another photographer. \ still more extraordinary dummy was that of a giraffe which two camera enthusi- asts constructed. One man .-ictcd as the fore-legs, and the other as the hind-legs. Thus they fared forth. One of their first encounters was a lion. Unfortunately, the lion saw them first and started to investigate. That was the end of the would-be big-game photographers, and they caught llic ncNt l)oat for home. Tips That Help In Honne Painting There's no economy in painting over a poor surface â€" not even economy of time. For although im- perfections may be bidden ten;- porarily, before long they'll re- appear looking worse than ever. Gelling ready to paint new sur- faces is generally not much of a pioblein. It's the old, cracked and much-painted walls and woodwork that are usually a headache. Give yoiir.self plenty of time to put ihem back into smooth condition. Try- ing to get everything done in one afternoon or day is bound to seem like a very large, unpleasant chore. During the course of the job there are certain steps you can lake to simplify and speed your work. Rem a small sander to make tedious .sanding easier and speedier. Use liquid sanders to dull old glossy paint. Use ready-mixed colors wl enever po.-sible. Use one-coat paints and enamels. Use a new roller applicator for applying paint wlicn it is recom- mended. .\ larger area can be cov- ered faster. Use the type of brush suggested for different types of areas. Too small or too large a brush can slow you down more than you realize. ."Mways read labels and follow directions to a T. Buy good (luality paints, good bru^hes. For a very smart-looking room, pa'iit woodwork and walls the same color. This will make anv room seem larger. Horsehair and vegetable-fiber brushes are poor substitutes for bristle brushes or the improved postwar nylon brushes that you may prefer. Nylon l)rushes are easy to clean, do not need the usual linseed-oil preconditioning and are not tempting to moths. It's a card- inal rule among painters that a better brush always means a better job. Don't be "penny wise and pound foolish" by trying to save a few cents on your brushes. For the average job you'll need at least three brushes: \. K Zy2 to 4 incli flat brush, bristles about 4^^ inches long, or a roller applicator for painting large, flat surfaces. 2. A 2 to ly. inch flat brush, bristles about iV^ inches long, for trimming and small surfaces. 3. .-\ V/z inch oval brush, bristles about 2 inches long, for moldings and round surfaces. There are five kinds of surfaces you may wish to paint; ne^v wood, new plaster, painted, wallpapered or varnished. Varnished woodwork isn't con- sidered stylish any more, and it isn't hard to cover with paint. First, wash it with a strong solution of sal soda or washing powder. This eliminates sanding. If mahogany stain has been used, apply a coat of shellac or alimiinuin paint to prevent the stain from bleeding througli the paint. Tlien, for the quickest and easiest job, use the new one-coat paims according to directions. Or apply three coats of enamel mixed with flat paint to your chosen color. (Use two pints of enamel to one pint of flat paint. If you want a glossy surface, make the third coat enamel only, not mixed with flat paint.) Before you begin sanding, patch- ing or anything else, iirotect your room. Remove all hardware â€" door- knobs, light switches and fixtures, curtain rods, shades and the like. Move out or cover all furniture and floor coverings. Cover your hair. Put on old clothes. Use a protective lotion or cream on your hands be- fore you paint. Spattered piint will clean away more easily at the end of the clay. Yemenite Jews who recently mi- grated to Israel saw snow for the first time in their lives and, be- lieving it to be the Biblical bread from Heaven, tried to collect and eat it. HAR^fESS & COLLARS Farmers Attention - Consult your nearest Harness Shop about Staco Harness Supplies. We sell our goods only through yout local Staco Leather Goods dealer The goods are right, and so art our prices. We manufacture in our factories â€" Harness. Horse Collars, Sweat Pads. Horse Blan kets, and Leather Travelling Goods. Insist on Staco Brand Trade Marked Goods, and you get satisfaction. Made only by SAMUEL TREES CO., LTD. 42 Wellington St. E.. Toronto WRITE FOR CATALOGUE I(3bTdot\Siw.tK '^ly^ • '^ Sow Grass Early One garden job that we can carry out first thing in the Spring almost regardless of weather is sow- ing grass seed. Of course where a new lawn is being established the ground will have to be thoroughly prepared first and this means cul- tivating, rolling and raking until it is as level as possible and the top soil is worked up fine and all visible wstds destroyed. It is not really safe to work soil until all the frost to walk on without getting one's is gone and the ground dry enough shoes muddy. But if it is merely patching a lawn that lias to be done, then one can sow anytime, even before the last snow goes. The important thing is to get a good grade of packaged lawn seed, which is a mix- ture of different grasses, blended so that there will be some quick- growing types to give some shade to the later germinating and more permanent types. Grass loves cool weather. It must get a good start before the weather really turns warm. For obvious reasons, sow on a windless day and to make sure of an even catch the experts say it is best to broad- li' possible water well during dry cast once lengthwise, then acrosr. weather and make sure the mower is razor sliarp for the first few cuttings. A dull mower will pull out new grass. Like any other plant, grass will benefit from good soil and an occasional dressing of manure or the right kind of chemi- cal fertilizer. A rich, well-fed lawn will not only be a better color and texture but it will be vigorous enough to crowd out most weeds. Where the lawn or part of it is shaded most of the day a special mixture of seed designed for such conditions should be used. * • * Sweet Peas Early Too .Another early bird is the sweet pea. It gives best results when planted just as soon as one can dig and prepare the necessary little trench. Often one can find a corner of the garden which dries out weeks before the rest. If it is not too shaded and gets some breeze this is just the spot for sweet peas. Dig a trench a foot or bO deep. Tramp in about three inches of well-rotted materials, old leaves or manure are best, then top off with a couple of inches of the finest and richest soil available. Plant in this about an inch deep and three inches apart. Let the rains gradu- ally fill in the rest of the trench as the plants come up. This devel- ops the deep, strong root growth that is essential for heavy bloom- ing and health during the summer weather. Provide support in the fcmi of brush or strings. Wire is not recominendeil as it injures the tender growth. * * â- Â» Pruning Pruning can be done anytime from February to June with most shrubs, trees, etc. Tlie general pur- pose is to remove dead growth, shape the brush or shrub and let in air and sunshine. Shrubs that bloom first thing in the spiing like the Forsythia, Spirea. etc., should not be pruned until after blooming so that flowering this season will not be spoiled. Good Uses For Aluminum Foil You'll discover a multilude of good uses for that highly \ ersatile stuff, aluminum foil. Many report that its most satisfying use is in lining the broiler pan before broil- ing meat or fish. The drippings are caught on the foil, which has only to be tossed away when the broil- ing is done. No more scouring of the broiler pan. » » » Line your casserole dishes with aluminum foil. This not only elim- inates scotiring, but helps prevent liquid from boiling over in the even. * » • There are many who wrap butter in aluminum foil to keep the deli- cate flavor from being invaded by strong foreign odors. In ihe same way, odors of cheese, onions and fish can be i-ontained by wrapping the offenders. # * ♦ A piece of foil laid bem-atli the ironing board cover is said to cut down on ironing time. The alumin- um reflects the heat onto the re- verse side of the materiyl being ironed, often making it unnecessary to iron both sides. SAFES Protect your UUUHS mil UASIf trom FIRE aod THIEVES. We hate a alee and typf of Safe, or Cal>lnrt. for any puriHiac. Visit aa or write Int ortitw. etc.. M UPUt. IV. J. 6C J. TAYLOR LIMITED TORONTO SAFE WORKS Ult Front St. K.. roroau Elitalilllilli'd I85B Yours, with wonderful fast-rising DRY Yeast! â- Vou're sure of tempting, de- licious bread when you bake with Fleischmaim's Royal Fast Rising Dry Yeast! This won-* derful new yeast keeps its full-strength and fast-acting qualities without refrigeration! Buy a mondi's supply! WHOLE WHEAT BREAD • Combine 3 c boiling water, 54 c. granulated sugar, 4 tsps. salt and 1 tbs. shortening ; stir until sugar and salt are dissolved and shorten- ing melted; cool to lukewarm. Meanwhile, measure into a large bowl 1 c. lukewarm water, 1 tbs. granulated sugar ; stir until sugar is dissolved. Sprinkle with 3 en- velopes Fleischmann's Royal Fast Rising Dry Yeast. Let stand 10 minutes, THEN stir welL Stir in cooled sugar-shortening mixture. Combine 5 c. once-sifted bread flour and 5 c. whole wheat or graham flour. Stir about half of the flours into yeast mixture; beat until smooth. Work in re- maining flours and add addition- al bread flour, if necessary, to make a soft dough. Knead on lightly-floured board until smooth and elastic. Place in greased bowl and grease top of dough. Cover and set in a warm place, free from draught. Let rise until doubled in bulk. Punch down dough, grease top and again let rise until doubled in bulk. Punch down dough ; turn out on lightly- floured board and divide into 4 equal portions ; form into smooth balls. Cover lightly with cloth ami :et rest for 15 mins. Shape into loaves; place in greased loaf pans (4yi" X S'A"). Grease tops, cover and let rise until doubled in bulk. Bake in hot oven, 400°, for 20 mins., then reduce oven heat to moderate, J-SO", and bake about 20 minutes longer. JITTER HS MONX WOKT HI jl WEU.. IT'S A nec coiMnrf AND z OWN THIS wAur. so urs see MMv KICK me Ofi='. ^==-=-7i;i>-. <m HHCv^Sul^Br^ \J^.^,f^^<]^~V -c ^ ^s f% By Arthur Pointer