The sun. [volume] (Newberry, S.C.) 1937-1972, May 12, 1944, Image 6
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
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cARmsn
AND
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V T-e A
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All things come to him who
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FALSE TEETH
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CQHH*
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