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THE NEWBERRY SUN, NEWBERRY, S. C. FIRST-AID to the AILING HOUSE by Roger B. Whitman Roger B. Whitman—WNU Features. VARNISH REMOVER Question: I understand you have ■ formula, a combination of acids, for removal of old varnish from floors. May I have a copy of the formula? Answer: Trisodium phosphate can be used, in the proportion of three pounds to the gallon of hot water. This is an alkaline remover, not an •cid. The chemical can be bought In bulk from a large paint store or mail order house, and also from a dealer in chemicals. It is not car ried at drug stores. It can be bought at a grocer’s under various trade names. Ask for a colorless clean ing powder that makes no larther. After varnish is removed, rinse off all traces of the solution with clear water, and allow the wood to dry thoroughly. You can have the floors ■craped with a floor-sanding ma chine. This will save you hours of work and eliminate much of the mess that goes with a liquid var nish remover job. • • • Cracked Enamel ' Question: My house had varnished natural wood. I scrubbed the wood work clean and put on two under coats of white flat paint and two ol aemi-gloss white paint. The flat and aemi-gloss paint started cracking as soon as the paint dried. Could you advise me what to do to get good results without removing the flnish? The walls are freshly pa pered and the floors have been re- ftnished. I do not wish to damage them. Answer: Try sanding the wood work with fine sandpaper, then wipe ■ff the dust. What remains of the cracks can be filled with “speckle,’ which you can get at a hardware or paint store. You never should apply paint, varnish or enamel over a glossy surface. The gloss first must be dulled. • • • KITCHEN IS COLD Question: The kitchen does not heat as much as the living and din- big room and bath. This is a hot air furnace and it is centrally lo cated in the basement. Answer: When instajling a heating gystem the contractor usually al- for the heat generated by the Mtchen range, when cooking, and puts in a smaller radiator or hot air duct. If more heat is desired a larger air duct and opening will be necessary. • • • Washing Outside Paint Question: I should like to wash fee outside of our house. The paint aeems to be all right, but it is very dirty. What is the best way to do a good job? Answer: You can wash the paint ed surfaces with plain soap and wa ter, or you can use a solution of washing soda or trisodium phosphate in water. Do not use the solution stronger than a tablespoon to a pail ei water; if you do, the paint will be damaged. To simplify the work, i use a scrubbing brush on a long handle. Your garden hose, if you :have one, would be handy for rins- hog. • • • Amateur Insulation Question: We are going to build a small home. The shell or inside frame will be of old lumber. I can pet wood shavings to pack between the walls for insulation. Is this ad visable? Or would there be danger af termites or mice? Answer: Do not consider using fee shavings, for it would hold mois- ture and attract Insects, mice and ether vermin which would find it an ideal breeding place. Get good commercial material. • • • ) Leaking Aquarium f Question: My goldfish aquarium | has developed a leak. Can you sug gest something that would make it | leakproof? Answer: A good cement for that I purpose is litharge mixed to a paste with glycerin. For an alternative, use an asphalt roof cement stiffened with a small amount of dry Portland [ cement. Savory Dressing Extends the Ham Slice (See Recipe Below.) Spring Notes ’Tis the season for foods to don spring dress—to try on new colors, to keep Mrs. Home maker cool while the sun becomes warmer and brighter, to perk up appetites that lag because “it’s too warm to eat." I'm not advo cating any sulphur and molasses diet because you can do a better job in a much smarter way, that is, by serving foods keyed to the season and making the most of them. The first rule to follow in pepping up menus is to take foods which are choice and fresh. In the vegetable group you’ll find asparagus, peas, carrots, radishes, lettuce, spring on ions, beets, string beans, spinach, endive, chicory, dandelion greens, escarole and wild greens. In fruits, there is not as much’ variety, but the quality is lovely. You can have delicate pink and ten der rhubarb, apples, pears, pine apple, cherries, strawberries and or anges. Keeping Cool. It’s the smart homemaker who cooks her food quickly and stays out of the kitchen during the hot weather. Use the refrigerator as much as possible and plan meals that cook in an hour or less. If it’s possible, make ready in the cool hours of the morning, and then just before dinner, pop foods into the oven, broiler or surface units to cut down preparation time. It’s a good recipe for remaining cool and crisp. Here is the first suggestion for to day. The ham is cleverly extended with a dressing and may be baked with the garnish and dessert. MENU L Ham on Dressing Baked Pears Green Salad Rolls Strawberry-Rhubarb Pie Ham on Dressing. (Serves 6) 1 ham slice, 1 inch thick 1 civ chopped celery 2 cups soft bread crumbs 1 teaspoon salt 14 teaspoon pepper 14 teaspoon thyme or marjoram 14 medium-sized onion, minced 14 cup bacon or meat drippings Toss together celery, bread crumbs, salt, pepper, thyme and on ion. Add bacon drippings. Put into slightly greased baking dish. Top with ham slice. If desired, spread slice with thin layer of prepared mustard. Bake in a moderate (350- degree) oven for 1 hour. Save Used Fats! Cranberry Baked Pears. Pare, halve and core large, firm pears. Place in baking dish and fill hollows with cranberry sauce. Cov er bottom of pan with water and bake covered in a moderate oven about 20 minutes or until tender. Strawberry-Rhubarb Pie. 2 cups strawberries, washed and hulled 2 cups rhubarb, cut in 14-inch pieces 114 tablespoons quick-cooking tapi oca SAVE VITAMINS! When you’re preparing vegeta bles for summer meals, observe these cautions for conserving vi tamins: As soon as food comes in from the garden or market, wash and refrigerate. Don’t prepare vege tables ahead of time for cooking and let stand in water, as this destroys vitamins. Prepare fruit cups and salads just before serving. Cut surfaces exposed to air destroy vitamin C. Lynn Says The Score Card: Egg supplies are at an all-time high, so scram ble them, poach, fry, boil them. Use them in custards, puddings, or pies, but use them for econo my’s sake and for health. Cheese production is in for an other cut, and there will be less cheese, except cottage cheese, of course. Use it wisely. Fat supplies and oils for civilian use are getting smaller. Use them sparingly, and salvage what you can to turn in to your butcher for points and money. On the Also Save list are tin cans and waste paper. Salvage all that you pos sibly can. Ibi cups sugar 14 teaspoon salt 1 tablespoon melted butter 1 pastry recipe for 9-inch pie Mix strawberries and rhubarb to gether. Blend tapioca, sugar and salt together. Mix with fruit. Add melted butter. Let stand about 10 minutes while pastry is being made. Make pie crust and line pastry tin. Add filling, cover with top crust, cut- ing slits in top to permit steam to escape. Bake in a hot (450-degree) oven for 15 minutes; decrease heat to 350 degrees, and bake 30 minutes longer. Save Used Fats! Springtime is the best time to start getting plenty of those health giving salads into your menus. It’s true that during cooler weather, you usually use salad as a side course, but when warm weather comes along, try it as the main event of the meal. Here’s a menu that’s planned to keep the family as well as the cook delightfully cool: MENU IL Supper Salad Bowl Rye Bread Sandwiches Olives Lemon Sherbet Sponge Cake Supper Salad Bowl. (Serves 6) 1 head lettuce 2 tomatoes, quartered 4 hard-cooked eggs, cut in halves 4 green onions, chopped 14 pound sliced luncheon meat or leftover meat li pound American cheese Shred lettuce coarsely, place in salad bowl. Over it arrange toma toes, eggs, chopped onion, luncheon meat and cheese, cut in squares or strips. Just before serving pour over french dressing enough to moisten, French Dressing. (Makes % cup) 1 teaspoon sugar V4 teaspoon salt V4 teaspoon dry mustard % teaspoon paprika Dash of cayenne 2 tablespoons lemon juice 2 tablespoons vinegar V4 cup salad oil Put all ingredients # in a bottle; cover and shake well. Save Used Fats! Here is a grand recipe for making that best liked of all sherbets. It may be used as a dessert, or if you like combination salad plates, serve it with that. It’s refreshing and de lightfully cool: Lemon Sherbet (Serves 6) 94 cup sugar Few grains of salt 1 cup water H cup rich milk 94 cup lemon juice 2 egg whites 94 cup sugar Combine % cup sugar, salt and water; cook 5 minutes. Cool. Add milk, then lemon juice. Freeze firm in automatic refrigerator tray. Turn into chilled bowl; beat thoroughly. Beat egg whites, gradually add re maining sugar; continue beating un til stiff and sugar is dissolved. Fold into frozen mixture. Return to tray; freeze firm. Get the most from your meat! Get your meat roasting chart from Miss Lynn Cham bers by writing to her in care of (Pettern Newspaper Union, 210 South Desplaines Street, Chicago 6, III. Please send a stamped, self-addressed envelope for your reply. Released by Western Newspaper Uniom Hybrid Corn Yields 95 Bushels to Acre By Planting Thicker, 104 Bushels Resulted Hybrid corn’s ability to product more bushels per acre than open- pollinated varieties was compared to the “superiority of a well-bred dairy cow over a scrub animal" by Prof. D. F. Beard, extension agron omist of the agricultural extension service of Ohio State university. “In hybrid com, we have a better bred strain of plants capable of converting raw materials such as ni trogen, phosphorus, potash, water, carbon dioxide and other elements into com at more efficient rates than the old scrub open-pollinated varieties. On the same land and with the same ‘feed’ provided, good hybrids will yield 10 to 12 bushels more com per acre than open-pol linated varieties. Moreover, the hy brid plants are sturdier and show less tendency to lodge.” In the case of both hybrid com and pedigreed dairy stock, the mat ter of ample feed and a well-bal anced ration are essential if maxi mum producUon is to be achieved. With hybrid com, this means pro viding the soil with sufficient plant foods in the proper balance, via the fertilizer bag. Four Plants Per Hill. Professor Beard emphasized that in addition to the use of more ferti lizer, farmers could profitably adopt the practice of planting hybrid com thicker to obtain greater yields. “At the Ohio agricultural experi ment station," he said, “good com hybrids yielded 95 bushels to the acre as a two-year average, and open- pollinated com 80 bushels, when both were thinned to three plants per hill. With four plants per hill, however, the hybrids yielded 104.3 bushels per acre and the open-polli nated varieties 84.1." , The difference in favor of hybrids increased from 15 bushels to 20.2 bushels per acre for the extra plant per hill. This principle was borne out last summer, in a southern Ohio location, with later maturing hy brids, where stands of three plants per hill produced average yields of 92.8 bushels per acre and stands averaging 394 plants per hill gave yields of 101.9 bushels per acre. “Unless heavier fertilization and thicker planting go along with good com hybrids, users of hybrid seed fail to cash in on all the advantages of hybrids." Hens With Paralysis Should Be Culled Out When culling hens, look them in the eye, says Dr. W. C. Thompson of Rutgers university. One of the telltale signs of fowl paralysis—it has several forms—is a gray eye with an irregular pupil. That is, the iris, the colored part of a normal eye, is gray, and the pupil is irregular in outline when a bird is diseased, instead of being evenly oval or well rounded. In addition, the eye may be “fishy” or bulging. Any bird with this eye condition should be removed from the flock. Lame birds that show no foot in juries to account for the lameness should be removed too as suspected carriers of fowl paralysis. The dis eased birds may lay for a while, but eventually they lose weight and go out of production. If left in the flock, they endanger the other birds. The majority of fowl paralysis cases occur in birds from 4 to 12 months old, the poultry specialist says, although older birds frequently contract the disease. Since the dis ease effects many birds just as they begin to lay and repay the ex pense of their raising, fowl paralysis is costly to the poultrymen. Hatching Eggs Should Be Carefully Selected Best results in batching are ob tained from eggs that run about 24 ounces per dozen. Eggs should be well formed, of good shell texture, and of the color which is proper for the breed you are growing. Eggs which are small, round, short or thin-shelled should not be saved for hatching. During the cold weather they should be carefully stored to prevent chilling and other dangers which may make them infertile. PATTERNS SEWING CIRCLE Sailor-Princess TPHE best features of both—a A princess frock and the trim, clever lines of a sailor collar and tie—are combined in this spirited frock. Make it of launderable cot ton in a light shade. Do the trim in bright blue linen or in a pastel. • • • Barbara Bell Pattern No. 1966 la de signed lor sizes 11, 13, 16. 17 and 19. Size 13, short sleeves, requires 3% yards ol 39-lncb material; Vs yard contrast lor col lar, bow and cuffs. O MATTER how often you have to move or whether you change from a spacious house to a single room there are certain treasures that will mean home to you. A few books, a piece of china and some perfectly useless but cheering bits of bric-a-brac. SCREW SHELVES AND .BOX TOGETHER WITH ANGLES SCALLOPEO^^Lf FRONTON ^ PLYWOOD WITH PATTERN THEN CUT OUT WITH A JIG SAW OR A COMPASS SAW By all means take them with you and make an attractive setting for them. A shadow-box cupboard will do the trick. The one shown here is light and substantial; will lend glamour even to dime store odds and ends, and may be placed on top of a table, a chest of drawers or a desk. If you do not have a saw to cut the scalloped frame, mark it on plywood and take it to the nearest woodworking shop to have it cut. You may have the straight boards cut where you buy them. Then all you will have to do is to screw them together; tack on the front frame and paint or stain to suit your room color scheme. • • • NOTE—An actual size pattern for this shadow-box cupboard; list and sizes of all materials; and Illustrated directions for making and finishing will be sent for 15 cents. Ask for Pattern 264 and write direct to: BIBS. RUTH WYETH SPEARS Bedford HOls New York Drawer It Enclose IS cents for Pattern No. 284. Name Address Collarless Two-Piecer IT HAS the new stripped necklinw * look — the clean, comfortable lines of the collarless cardigcml Do it in soft rayon crepes or in fresh-as-paint summer cottons. Make the tailored collar vestee of pique — interchange it with a frilled jabot for dressy wear. Barbara Bell Pattern No. 1930 la de signed for sizes 32. 34. 36, 38, 40, 42. 44 and 46. Size 34 jacket, short sleeve, re quires 2 yards of 39-lnch material; skirt. 2 yards. Due to an unusually large demand aad current war conditions, slightly more time la required in filling orders for a few at the most popular pattern numbers. Send your order to: SEWING CIRCLE PATTERN DEPX. 530 South Wells St. Chicago Enclose 20 cents in coins for each pattern desired. Pattern No Size Name Address LIGHTEN*, TANHtD BEftM DARK Jilin Dr. PBSO Palmr'a Skla WMIaa.i HtbtaM and brightona rough, blotchy, taanad-darkaUa jratssrtf&srsiSL Ca at dragttoraa. FWCSSamata. Sand Sa poataga to OALENOL, Davit. U. Baa 264, Atlanta,Gaorgia. OK. FRED PALMER’S._ SKIN WHITENER really FTneteaT\ cARmsn AND ORANGE PEKOE & PEKOE V T-e A What You Want All things come to him who waits—provided he knows what h« is waiting for.—Woodrow Wilson. MEXSANA SOOTHING MEDICATED PONCE* Forma medicated coat of skin protection oo irritated sur face. Mg supply costs Httte. FALSE TEETH AND A GRAND SMILE! LAUGH, EAT, TALK, FREE OF EMBARRASSMENT It’s so easy to enjoy all day confidence when your plates are held in place by this “comfort cushion^'adentist’sformula. i. Dr. Wernet’a vent sore gums. Powder lets you 2. Economical; enjoy solid foods, small amount avoid embarrass- lasts longer, ment of loose 3.Pure,harmless, plates. Helps pro* pleasant tasting. Al/chiggMk-W<. Moseykock Vaaf dUfatoad ^ Dr. Wernet's Powder LARGEST SELLING PLATE POWDER IN TFft WORLD Everybody Loves Them CORN FLAKES “The Grains are Groat Foods” • Kellogg’s Com Flakes bring you nearly all the protective food elements of the whole grain declared essential to human nutrition. CQHH* ftAKls