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Field Etiquette , The problem of securing a good place to hunt is one which confronts many novitiate hunters each sea- •on. Experienced hunters, too, have difficulty in this respect when they fnove into unfamiliar territories. "For the individual who prac tices all the simple, yet important, rules of sportsmanship, these prob lems become almost self-effacing •when the word gets around that he |s *the right sort of guy’,” says Gail Evans, manager of the adver tising, shooting promotion and pub lic relations division of Remington Arms Co., Inc. “Very few gunners like to hunt alone, and most of them welcome congenial shoo ting partners who speak the same language. They are, however, somewhat reluctant to run the risk of getting stuck for a day afield with some thoughtless or careless chap who ignores the niceties of field etiquette or violates the unwritten laws of sportsmanship. They make that mistake with the same individ ual only once. * “If you are fortunate enough this peason to be invited to go hunting with an experienced gunner who knows how and where to take game, watch your step carefully,” advises Evans. “You can rest assured that your every action is being observed and while your friend will probably make every effort to give you the best of everything, you can just bet your bottom dollar that you’re on probation with him just the same, f “There are a few little courtesies which make up proper hunting de meanor and which, if observed, will put you in solid with your hunting companion. They’ll come natural after awhile, even if the import ance of them is not immediately obvious. And your observance of them will make the day far more pleasant, not only for your host, but for you, too. “Above all things, never take a chance. Observe all the rules of safety, even though your companion doesn’t. You’ll impress him with your caution. “Give your companion all the breaks. The accepted practice Is to alternate on single shots. The easiest way to make your host mad is to try to 'wipe his eye/ “Find out which side your com panion shoots from . . . and then take the other side. Never shoot at birds flying your companion’s way. It is an act of discourtesy to shoot across a gunner’s front un less you know his gun is empty. Then explain your action to him. “Don’t claim birds you are not absolutely sure you killed. If there’s the slightest doubt, don’t run /the risk of being branded a 'claimer/ If your companion is ‘built that way,* you’ll soon find out. “Don’t try to handle your com panion’s dogs. And never criticize the dog’s faults. Praise his good work and ignore the bap. Give the dog a chance to retrieve your birds. Look for it yourself only if absolute ly necessary. “And never hunt In your friend's favorite spot which he has shown you, unless he is along or you have his consent. Violation of this courtesy has ted to the ending of many fine friendships. “There is an old saying to the ef fect that ‘if you want to find out about a man, get him in a poker game or take him hunting.’ Re member it when you accept that in vitation and see that you so conduct yourself as to warrant a repeat en gagement. It’s a safe bet that the word will get around and you won’t Jbe long lacking for gunning part ners.” AAA dtch Those Fires! It must be remembered that should an area be severely burned it lays the soil open. The best part t>f the soil is destroyed. To replace this soil takes thousands of years. Fire can easily destroy our water sheds; lead to both wind and water erosion of our soil; destruction of homes for our wildlife; and without this forest cover our clear cool streams would be muddy and warm. They would no longer present an inspiring sight for the traveler or seeker of good forest recreation. Some people believe that a forest lire stops when it reaches the end of the forest. This is not necessarily true. Were it so then homes, farms and more important human life would not be lost. Again it is im perative that people be constantly aware of the fire danger in forests. AAA Deadly Ignorance The honest sportsman, pitting his skill with a gun against the rush of a quail, does not blaze away at hedge birds. The true angler, offer ing a fly or plug for bass, does not attempt to snag on a bare hook every fish he may see. Yet many a nongame bird dies because a gun ner wants to pull his trigger on a target, many a useful snake is stoned because a man knows only that it’s a “snake,” many wild creature is killed ignorantly. ' WOMAN'S WORLD Proper Care of Winter Clothes Yields More Satisfactory Wear By Ertta Haley r ’S SAID THAT people attain greater cleanliness in the warm weather than the cooler weather because they bathe more frequently and most hot weather clothes are washable, while winter clothes need more attention and thus get less care. However, since cold weather clothing is more expensive, it is reasonable that we give it more care than less expensive ones, to get full value for money spent. Actually, it isn’t too difficult to give winter wearables the attention they need and should have. There will be lots of satisfaction, too, in the dividends that such clothes care gives in better grooming and longer wear. It’s a good idea to read and save labels which come with materials and ready-made garments because they give valuable clues to gar ment care. Such items as sweaters may be washed, if done carefully. Many pieces of clothing which con tain around 30% or less of wool may also be washed by hand, if the label tells you it has been tested. For garments which have to be cleaned, keep the labels and give them to the cleaner. He’ll appre ciate it and will be able to do a better job on the clothing which means a nicer job all the way around. Spot cleaning done at home will also save on cleaning bills, and eu- Air woolens frequently . . . ables you to be better turned out every time you put the garment on. Prompt attention to spots and stains may save thri whole dress or suit from being permanently ruined. Keep a well closed bottle of dry cleaner in the purse, wrapped in small cleaning cloth so it can be applied promptly if you’re away from home. How Care for Clothing Pays Big Dividends Establish weekly and daily habits of good care for clothing and you’ll always have a well kept gar ment to wear. When the routine is firmly established, the time spent will seem very little in compari son with the big jobs that must be done when clothes are neglected. Plan to use a medium bristle brush on all woolen and wool com bination garments at least once a week. This raises the nap and gets rid of surface dust and dirt before it becomes imbedded in the cloth ing and dulls the finish and color. Perspiration is harmful to most fabrics be they cotton, wool, silk or rayon. Dress shields can save many a dress if you attach them as soon as the clothing is made Press properly for frequent wear. or purchased. Change or launder the shields frequently. Proper hanging of the garments will save cleaning and pressing. Use hangers as soon as the gar ment is removed and see that dress or suit hangs perfectly straight. Fasten the top buttons on dresses, jackets and coats so that collars and shoulders will not be dragged out of shape. Skirts should be hung from the waistband. Blouses and jackets will look better if you stuff some tissue paper in the shoulders and sleeves, especially when they will have to stand some time before the next wearing. Use bags or shoulder shields on garments worn frequent ly. * Overcrowding the closet will cause clothes to become wrinkled more than necessary. Let clothes rest in a roomy closet where they do not touch oach other if you want to preserve them. All winter clothing should be giv en frequent airings out-of-doors. Turn the pockets and cuffs in side out while airing, then straight en the clothes on hangers, brush, and hang properly. Use Cool Water For Washing Woolens When the label on a wool combi nation garment tells you it has been tested for washing, you may Suspender Skirt Suspender button skirts en able little girls to wear smart separates. Pop the skirt over a printed cotton frock and the young lady is suitably skirted, bloused and petticoated for a busy day at school. The button hole attachment for your sew ing machine will turn out both keyhole buttonholes for the cordproy skirt and slot type buttons for the dress. wash by hand, if care is followed. Water for washing woolens should feel cool to the touch. This applies both to the water used in washing and rinsing. Hot water causes wool fibers to shrink and felt. Mild soap which makes a rich lather is best. Detergents are excel lent for hard water areas. If using soap and hard water, use water normalizer for the water first, so that the minerals in the water will not harden the garment. Squeeze the suds through and through the garment with a gentle motion. Rubbing or soaking will cause the fibers in the clothing to knit closely together and make it shrink. Rinse thoroughly to remove all traces of soap. If left in the gar ment, they will make it gummy and unpleasant to the touch. Too much heat in the drying of woolens and wool-fabric combina tions makes the fibers brittle. Keep the clothes away from direct heat such as radiators, sunlight or stoves. Slow drying will help retain the fiber strength. If you want to hasten drying, the clothing can be wrapped carefully in an absorbent Turkish towel and kneaded gently to remove the ex cess moisture. Do not let it stand in the towel, however, for it may get out of shape. Pat into shape as soon as taken from the towel, smoothing out wrinkles as much as possible. Steam Pressing Gives Good Results Steam pressing is excellent for woolen materials, either those made all of wool or wool plus silk, rayon, etc. You’ll find that the steam pressing is fine for velvet, velveteens and corduroy, too, which, are such an important part of the fashion picture. A moderately hot iron is the best for wool and rayon combinations while a barely warm iron is good for all wool materials. Never press directly on the material; always use a damp cotton, lint-free cloth or a chemically treated one. Rayon and wool blended fabrics should never be pressed when bone dry. Better results can be obtained if they are slightly damp. The gar ment should be slightly damp when you’ve finished pressing. Hang clothing promptly after pressing and smooth into shape. Then permit the garment to dry completely so that it will have its natural lines. Pleats and buttonhole closings offer some difficulty unless care is taken or they may become mis shaped. An excellent way to avoid this is to baste pleats and closing with long stitches. Then you don’t have to worry about lining them up just right under the pressing cloth. In pressing hems, collars, lapels, cuffs and other heavy parts of the garment, use a heavy pressing cloth to prevent shine and ridges. New seams on home-sewed cloth ing should always be pressed on the wrong side with the seams opened. Go over them lightly without a press cloth, then steam press. Use Stitch iu Time Method to Save Clothing It’s smart to check over clothing as soon as it’s removed after wear ing just for the purpose of going over those places which may be thinning. If the material has become thin from wear, it’s much easier to re inforce by weaving in threads on the thinned material, than it is to make a darning patch after it’s once worn through. Unravel some thread from inside seams so that you can match the thread perfect ly. SCRIPTURE: Acts 17:10-15; Philip- pians 4:8-0; I Timothy 4:12-16; II Tim othy 2:15; 4:13. DEVOTIONAL READING: Psalm 19. What's Your Intake? Dr. Foreman Lesson for October 29, 1950 F EW PEOPLE would care for a diet of sawdust, mixed with old bacon rinds and with carbolic acid for a drink. Yet some people who are very careful of what goes into their stomachs are astonishingly careless about the intake of their minds. What goes into your mind counts for more, and lasts longer, than what goes into your mouth. What you eat can kill you— your body, that is; but what you think, what you read, what you hear, can kill your mind. It can even kill your soul. You can afford to be particu lar. Down at the Cracked Cup Cafe they give you no choice. If you don’t like the 50c dinner you can walk out; and If you are at all par- ticular you will walk out. But at the best restaurants you are offered a wide choice, and the experienced diner-out will read the menu care fully before ordering. Are yon a Christian? Then don’t feed your mind at the men tal equivalent of the Cracked Cnp Cafe. Go to a better spot. The beanty of food for the mind is that the best costs no more. The best foods for the table are rather expensive; the best mind-foods, sonl-foods, are not. • • • Ear-Gate I S WHAT you listen to, good for your mind? What’s your intake, by ear? A woman who had roomed in another woman’s house for some time was looking for a new place. Her old room was inexpensive, sun ny, convenient, clean; there waif nothing wrong with the room. But she had to listen to the landlady ev ery day, and from her she never, heard good of any one. “If I stay there any longer I shall go craxy,” the roomer confided to a friend. “She’ll get me to thinking the way she does, and she thinks everybody’s a crook.** In Tennyson’s “Idyls of the King” is that fine rule of the Round Table: “To speak no slander — no, nor listen to it ... *’ Listening to slan der, trash, mean and malicious gossip, day after day, is bound to have a serious effect on any one’s mind. • • • Eye-Gate T HE STRANGE thing is that Christians can be seen taking the greatest of pains picking out the right food for their dogs and cats, and yet never exercising the least choice in what comes into their minds by ear or eye. They will let the radio run on hour after hour, they look at whatever the television puts on the screen,—the dirty with the Clean, th$ trash with the jewels (if any). They read the newspapers from front to back, or vice versa, they read all the comics whether they are amusing or not. But when it comes to picking out something good for their minds, really going to the trouble of selection, and pay ing out folding money for it, how many, even Christian people, will do it? It would be Interesting to com pare what most people spend on quite unnecessary stuff like soft drinks and cigarettes, with what they spend for books in a year's time. Would you like to sit down with a great and good man or woman and let him talk to you by the hour, to give you the best of his mind and heart? It can always be done—with a good book. Not, usually, the brst sell ers! An intelligent Christian woman recently had to move aliiost a thousand miles; when you move that far and have to pay by the pound for what you take, you screen your stuff pretty carefully. “I am throwing away all my best sellers,” she said. “There’s not a one worth wasting freight on.” She was right about most best-sellers. But the old- time, long-time, all-time best seller of them all is the Christian Bible. • • • Is Tour Mind a Vacant Lot? TT IS MORE than a question of ^ what you read and see and hear. An even more serious question is: What do you think about? Good reading, even the Bible, was never meant to be a substitute for thought. One of the great books of ancient times was “Consolations of Philoso phy,” written by a man in jail with out a book in his cell. But the fine books he had read were in his head and heart, and when he became a political prisoner, alone and poor and friendless, his mind was still, a garden. What is your mind—a garden, or a desert, or only a va cant lot littered with junk? (C«»rrlrht by the Interaatlenal Coan- eU ef Rellyleas Edaeation on behalf of S* denemlnaUeae. Released by WNU Featnree.) Casserole Cookery Helps Cut Down Soaring Food Bills WHEN THE FOOD budget evades all your efforts to keep within its necessary limits, then it’s time to start fixing those nourishing, appe tite-satisfying casseroles. There’s a gooa bit of eating in a fine casserole, and you can fre quently use left over meats and v e g etables in them rather than wasting them. Even when saving money is no object, there are many people who like the home-like attnospbere of having a casserole dinner. Plan them as well, cook them as care fully as a roast, and your family will enjoy them as much as the Sunday dinner with chicken or a roast. • • • PROTEIN-RICH eggs and milk extend less than a pound of ham in this tasty casserole dish: •Deviled Ham Puff (Serves 6) 8 slices, day-old white bread 9# pound cooked ham, ground 3 tablespoons prepared mustard 1 teaspoon horseradish, if de sired 4 eggs, slightly beaten 2 cups milk H teaspoon salt Pepper to taste , « Spread bread out an(l let stand several hours to dry out; then toast lightly. Cut crusts from the slices and place crusts in a greased, shallow pan, 9x9x1 W inches. Com bine .ham, mustard and horsej-ad-*! ish and spread in an ,eveq layer over the cVusts," then—arrange theJ whole slices, cut in half diagonal ly, bn the top. Mix the eggs, milk, salt and pepper and pour slowly over the bread so as to saturate the top slices; aHow tq^thnd. fbr one hour. Bake in a moderate (350°) oven for one hoiuv Serve immediately. • * • Dried Beef Casserole (Serves 6) j tt cup chopped onion ‘ 94 cup chopped celery < - 94 pound dried beef, shredded 94 Cup fat' • • , •. • 4 tablespoons flour; 8 cups milk 2 cups cooked macaroni 94 teaspoon salt 94 teaspoon pepper 1 cup cooked peas 94 cup grated American cheese Cook onions, celery and dried beef in hot fat until onions are golden. Blend wwm*—in flour;- then Ir ^ milk gradually ’ —A and stir until slightly thick ened. Add mac aroni, salt, pep per, j^eas; then !i pour into greased 194- quart casserole. Sprinkle with grated cheese. Bake in a moderate (350*) oven 15 minutes. * * # * «*» Frankfurter-Tomato Casserole (Serves 6) 6 frankfurters 4 slices dry bread 1 No. 294 size can tomatoes 2 tablespoons finely chopped onion 94 teaspoon sugar 1 teaspoon salt 94 teaspoon pepper 94 teaspoon dry mustard Place three frankfurters on bot tom of greased 194-quart casserole. This Interesting casserole uses leftover ground ham with protein-rich eggs and milk, a seasoning of horseradish, • with toast triangles, to make a dish worthy of hearty eat ing. Jf » LTNN CHAMBERS’ MENU •Deviled Ham Puff Lima Beans or String Beans Orange-Coconut Salad Muffins Jelly Beverage Custard Pie •Recipe Given Meat, potatoes and several colorful vegetables are includ ed in this delicious main dish pie. Note the effectiveness of baking powder biscuits cut with a doughnut cutter as topping. LYNN SAYS: Salads Add Color, Contrast to Meals Leftover bits of roast duck make an elegant salad. Combine with cut up orange and ripe olives. Use a tart French dressing made with both lemon juice and tarragon vine gar with enough freshly ground pep per for high seasoning. Serve on watercress. For a simple fruit salad, roll orange slices or sections in shred ded coconut and serve with honey French dressing on a bed of greens. Break dry bread into chunks and place over frankfurters. Combine all Remaining ingredients and heat to boiling. Pour hot tomato mixture 7 over bread. Top with three remain ing frankfuters. Bake in a mod erate (350°) oven. ^ • • • Liver Casserole (Serves 6) 194 pounds liver 2 onions, sliced 2 slices bacon 94 cup spaghetti * 94 green pepper, sliced 94 red pepper, sliced 194 Cups strained tomato 2 teaspoons salt Place liver, in one piece, in cas serole with, oniom^Lay pieces of .. bacon over liver. t ; Y 1 * 0 * to i* ver y u ~ Bot k oven (500°) for 20 minutes. Cook spaghetti in boiling, salt ed water until tender. Drain and add to liver. Add peppers, to mato and salt. Cover and bake in a slow (300°) oven tor 3 hours. . • • • * > Meat and Vegetable Pie (Serves •) t .1 medium onion, sliced 94 r cnp celery, sliced . 2 thicken bouillon cubes 5 tablespoons butter Sf^ablespoons flour 294 cups milk ' 94 j- teasppon salt 2^ cups diced, cooked Veal 2 Rooked potatoes, diced 2* cooked carrots, siloed 94 cup cooked peas 94 cup cooked lima beans » i J Cover sliced onion with boiling water and let stand until needed. Cook celery until tender in 94 cup water. Dissolve bouillon cubes in boiling water. Make a white sauce of butter, flour and milk; add salt. Combine with drained onion, celery, bouillon, meat and vegetables. Turn into buttered casserole or bak ing dish and cover with small bak ing powder biscuits. • 4) • Baking Powder Biscuits 2 cups all-purpose flour 4 teaspoons baking powder 94 teaspoon salt 94 cup butter 94 cup milk Sift flour, measure; sift twice with baking powder and salt. Add butter and cut with pastry blender or two knives. Add milk and stir quickly. When dough is formed, turn on floured board and knead for about 20 seconds. Roll to 94-inch thickness and cut into small bis cuits; lay on top of mixture in cas serole. Bake in a hot (450*) oven for 12 to 15 minutes. • • • Southern Sausage Casserole (Serves 4) 4 large sweet potatoes, cooked 1 pound pork sausage meat 4 large apples Salt, Water, Brown Sugar Peel potatoes and cut ii^to thin slices. Place half in the bottom of greased casserole; cover with sau sage, shaped into 4 cakes. Add apples cut in thick slices. Sprinkle with salt, brush with water and sprinkle with brown sugar. Bake in a moderate (350°) oven for about 1 hour. • • • Canned pineapple, fresh pear sec tions and preserved ginger offer a tasty combination for cold weath er eating. Cooked green peas and diced po tatoes can be combined with left over lamb for a main dish salad. Add some chopped mint to the French dressing before serving. Banana, pear, orange and pis tachio nuts folded into half mayon naise and half whipped cream make a salad lovely and tasty enough for a ladies’ luncheon. Another good party salad uses rUng peach halves with cream cheese balls, and shredded almonds which are either plain or toasted. Paint Trays and Wastebaskets K N OLD tin tray or metal waste- basket may become a prized possession. You can even make a landsome basket out of plywood scraps with pattern 331, which gives actual-size cutting guides, tracing designs and complete di rections. Price of pattern is 25c. Send order to— :'••*. WORKSHOP PATTERN SERVICE —. Drawer IS B*4fer« Hills. New Terk. WHEN SLEEP WON’T COME AND YOU FEEL GlLUM Use Chewing-Gum Laxative— REMOVES WASTE...NOT 0000 FOOD • Whes jam «ms*« sKtep—feel JUStsWl because you need a , laxative — oo anujoMa do — chew FSKW-A-MUfT is wonderfully Doctors eay many other laxat their “flushing** action too oooa. la the otoosach. Large doses of SI atlvea Upset digestion, flush away food you need for health anargy you feat weak, worn out. But gentle rane-s-MUtr. tal ammended. works chiefly in bowel where It reMoeso oaly 1 good food! You avoid that feeling. Dae rm-e-auarr and fine, full of life! 25». «0e. or I T I 1 I I I snowmM to®* o^r'JrS,. less* * tbsp. SnowdMW» ' - — I". \ 1 •.*- •half of bv taDiwireww 1 94 Vt Vt 94 | 94cup to hot anowui* (Snow- to use up leftove PURE VEGETABLE SHORTENING— MADE BY THE WESSON OIL PEOPLE If FteiBL Bun&iss&j With jjj^ggiillli IU for FAST Rtu EF ’ -ain-rebevmfc widely offeree ru M» «•» , * 1 * “* « !1 Mr ■* t--®" QUICK! RUBIN THE ORIGINAL BervGau RietNAL BAUMS ANALGESIQUB v