Indianapolis Times, Volume 46, Number 9, Indianapolis, Marion County, 22 May 1934 — Page 20

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PROTECTION OF FOOD ASSURED IN THREE WAYS Temperature, Humidity and Cleanliness Comprise List. Three-wav food protection, that Is. the maintenance of the correct tempcra'urr, the correct humidity and absolute cleanliness or purity of the a;r is essential if we are to attain anything: even approaching ideal re ults whenever foods are stored in the home, or in the store. Failure so provide all these conditions is most noticeable m stores, perhaps, because the grocer and the meat merchant weigh the food when they go into and when they come out of the refrigerator. The lo : of weight that accompanies failure to provide the correct humidity pinches their pocket books. The scales and the cash register both tell them the facts. Humidity Important Air that is "thirsty." that is, air that ha- a relative humidity of less than about SO per rent, reduces the weight of food very rapidly. But the ]o c of weight i- as nothing compared to the loss of the vital elrm.en’ that are invariably contained in the mires that are lost to "thirsty" refrigeration. The mineral salts, the flavor and the mysterious things we rail vitamins and know to be of prim n importance in safeguarding our health, are contained in the juices of our sods and not in the fiber or bulky portion. If an” of these juices are lost, some of the food value, some of the health value and some of the flavor is also lost. Therefore, the relative humidity of the air in which we store our sods becomes almost, if not, entirely as important as does the temperature of the air. Food Content Shown In this connection it is interesting to note, on authority of the federal government, ust what per rent, of our most familiar foods is liquid and what per cent is solid. In this way we can see the great importance of protecting the juices of the foods because only those who have studied the subject even suspect that the average Iran round beef roast contains 70 per cent water that ralf In cr contains 70 per cpnt, water, and trout or salmon contain more than 70 per cent water. Frog legs contain more than 30 per cent water, that cottage cheese contains 72 per rent water, that, dry wheat flour contains more than 12 per rent water, that a fresh head of cabbage contains well over 91 per cent water, that, celery contains 94 5 per cent water, that cucumbers contain 95.4 per cent water, lettuce contains 94 7 per rent water, that fresh tomatoes contain less water than lettuce, cucumbers or celery. Protection Needed When it is seen that so great a portion of what we know as "solid" foods is actually in liquid form the importance of protecting these juices appears in its true light. We can not preserve such foods unless we preserve the liquid content or juices and we repeat that it is the juices rather than the bulky fiber that, contain almost all of the elements that can be absorbed by the human system. In other words, "thirsty” air absorbs the same food elements that we digest, and utilize. If all the water or liquid content of a food is removed all of the flavor is lost. Flavor is one of Mother Nature's best works. It is not the taste alone that matters. These flavors stimulate, in our digestive s>stems, the proper flow of digestive juices to enable us to assimilate or get thp food value from the foods that contain the flavors. Without the flavor we tax not only our palates but our digestive systems as well. If the flavors are mixed or absent, we get only a part of the food and health value for which we paid. That is why so much care is lavished on getting just the proper balance in the operating .features of all standard electric refrigerators. Corned Beef and Celery Chop fine enough canned corn beef to make one cup. Add onehalf cup of finely chopped celery and one-third cup of chili sauce, and spread between slices of buttered whole wheat bread. Add a leaf of lettuce, if desired. English Dressing Mix together four ounces of butter, one cup of fresh bread crumbs, one cup of chopped onions smothned m butter, a pinch of sage, a teaspoon of chopped parsley and a little salt and pepper. Lamb en Brochette 2 pounds IsTob jhuld*r V- pound baron square* 6 tomatoes 8 onions Salt Fepner Have lamb shoulder boned and cut into inch squares of about onehalf inch thickness. Slip a square of lamb on a skewer, a piece of bacon, then a piece of tomato, another square of bacon, and so on until the skewer is pretty well filled. Lay on a cold greased rack and place over live coals or under an electric grill or gas flame. If gas is used, have the skewers about three inches from the flame. Sear on all sides, then lower the flame and finish cooking at a reduced temperature. It requires about ten minutes for the broiling.

NEW YORK ICE CREAM line jnd onr-fourth cup* top milk Two cess One-half cup susar One tablespoon flour One eijhJh teaspoon salt One-h#lf pint (one cup) cream or evaporated milk Two teapoon* vanilla 1. Scald milk. Beat egg yolks, adding sugar and flour. Combine with hot*milk and rook on low heat until mixture coats a spoon, like a thin custard. 8 Cool. Beat egg whites until stiff. Add salt and fold into custard, add vanilla. 3. Pour into tray of chilling unit and freeze to mush. Remove from refrigerator, fold in whipped cream or evaporated milk and freeze, two to three hour*.

EXCLUSIVE FEATURES EMBODIED IN CROSLEY i ifli—tjff! j ■] ill Jill | L*' 4

Since its inception more than t welve years ago. Crosley has always been recognized as the pioneer in sensational values and the leader in outstanding features. These facts arp universally known with regard to the Crosley radios which have brm in keeping with this fundamental policy ever since the days of the crystal marvels. Likewise, is it equally true with the Crosley electric refrigerators. Crosley was the pioneer in making it possible for the vast multitude of homes to en.ioy electric refrigeration when prices were previously beyond their means. Crosley always offers the highest possible price, Now r with the new Crosley she Iva dor and tri-shelvador electric refrigerators, Crosley has by far exceeded anything ever before conceived in value, beauty, features, conveniences and advantages that satisfy every woman's refrigeration j wants and needs. They have conveniences obtainable ; nowhere else —features so outstanding. so distinctly different, so appealing that every woman immediately says, "That's just what I want.” I There is a model for each individual's specific needs; there is a price within reach of every poeket-

Additions Offered for Meat Loaf Recipe File

Low Cost Among Points Bringing Favor to Baked Dishes. A clever housewife makes a collection of nwat. loaf recipes, just as she collects cake recipes, for in this way she can have a great variety in this very convenient meat dish. A meat, loaf is low in cost. It, can be prepared ahead of time. It can be served hot or cold. Pork and Beef Loaf Bacon 1 : pound loan pork I 1 2 pounds beef 1 Green pepper 2 eces 1 cup milk 1 enp bread crumbs 1 small onion Grind the beef and pork together. Combine with chopped green pepper and onions, eggs, milk, and bread crumbs. Line a loaf pan with slices

Wide Variety Offered in Refrigerator ice Cream

Recipes Given for Dishes of Ginger. Orange and Cinnamon Flavors. The following recipes are for refrigerator use: Ginger Orange Ice I ’ 2 rups rold wat*r 3 rip jraruilatrH sugar ! t teaspoon poudrrpd ginger N teaspoon cinnamon 1 rup strained orange jtiice 1 1 rup lemon juice 1 * cup finely cut crystalled ginger *2 rup thin rream 2 egg whites Combine water, sugar, powdered ginger and cinnamon in a sauce pan and stir over a low heat until the sugar is dissolved. Bring to a boil for five minutes, then cool. Add the fruit juices and the crystallized ginger, pour into fast freezing tray of refrigerator and freeze ! to a “mushy” consistency. Remote to a chilled bowl, beat with a rotary beater until smooth. Fold in stiffly beaten egg whites and the cream, which has been thoroughly chilled and whipped to a thin, custard-like consistency. Return to refrigerator tray and freeze. Orange food coloring may be added before freezing, if desired. Serves six to eight. Cinnamon Ice Cream * cun milk b cun *.oplr irMv 1 cur whippint crsm ’t cup rrd cinnamon randies 3 arc whites pinch of salt Dissolve cinnamon candies in milk "hich has been scalded Cool, place jin refrigerator fast freezing tray i and freeze until it is the consistency j of “mush.” Put jelly in unbeaten pgg whites and bea f to a stiff meringue, then cinnamon mixture. Freeze in fast freezing tray. Serves eight to ten. Macaroon Ice Cream 1 cup crushed macaroons cup granulated sugar - cups :>ft per rrnt cream 1 teaspoon vanilla Combine macaroon crumbs, which have been crushed very fine, sugar and cream, add vanilla and pour into refrigerator tray and freeze to the consistency of “mush.” Remove to a chilled bowl and beat until light and smooth. Return to tray and finish freezing. Makes a particularly delicious dessert. Serves 4 to 6. Mint I<p Cream 3 rcc whiles I cup mint Jellr I cup whippinr cream Put jelly and unbeaten egg whites in a bowl and beat to a stiff meringue, whip cream, then fold in meringue pour into refrigerator fast freezing trav and freeze. Serves 8 to 10. Cocoanut Parfait 1 ts whit* S cup granulated surar ’•> teaspoon vanilla cup hoiltnr water ! r cup cocoanut (chopped terr fine) 1 rup w hipping cream Plate unbeaten egg vhite and

I book; there is the highest possible quality at the lowest, possible price __the world’s outstanding value; ; there are economies that enable it to pay for itself in a surprisingly short time, out of the savings it brings. Nowhere else can the shclvador I be- obtained. This distinctive feature, that, provides ’shelves in the door with an increased storage capacity of so per rent, is the greatest te---1 velopment to come to electric rei frigeration. The exclusive shclvatray is likewise a phenomenal innovation in 1 added refrigeration convenience, When you want to get several items out of the refrigerator, merely put ; the shclvatray in a level position, | place what you want on it and take them- shclvatray and all—to take i or stove. The shelvabasket is handy for : greens, cabbage, carrots and similar items. It swings with the door. | The-storabin is the ideal place for potatoes, onions and other bulk ; items. Neither are refrigerated. They represent, the scientific use of -pace ordinarily wasted and are in keeping with Crosley's advancei monts in efficiency to provide a place for everything and everything ;in its place. Both are exclusive I Crosley features.

of bacon; then fill with meat mixture. Lay strips of bacon over the top. Bake in a moderately hot oven, 400 degrees, for an hour. Turn out on a platter and garnish with slices of tomato which have been sprinkled with finely chopped parsley. Yea! Loaf 2 pounds shoulder veal 1 * pound *alt pork 2 teaspoons salt 1 2 teaspoon pepper I tablespoon chopped parsley 1 tablespoon lemon juice 1 2 cup bread crumbs 2 tablespoons tomato catsup 1 1 onion, minced Put, the veal, freed from skin and membrane, through the food chopper with the salt pork. Add crumbs, and seasoning. Brown the minced onion in a little fat before adding. Beat the egg slightly, combine all the ingredients. Put in a loaf pan and bake in a oven for about two hours.

sugar m bowl. Beat with rotary beater while slowly adding the boiling water. Continue beating until light and cool. Fold in chopped cocoanut and vanilla. Add to cream which has been whipped to thin custard. Place in refrigerator fast freezing tray and freeze. Serves -six to eight.

Reduce With Rich Food; Promises Book on Diet

Hay Plan Outlined in New Volume: Butter and Sugar Listed. “Potatoes, butter, sugar and cream may be eaten freely if taken in the : right combination. Those who are overweight need not be afraid of gaining, and the fortunate few who i have no worries about fat should not ; lose. On this healthful diet you will achieve and maintain your normal weight.” This ought to be good news to women who like rich food and slim figures, it is from the foreword by Josephine Boyer and Katherine Godwin to their new book, “Hay Dieting.'’ which contains 340 pages of "receipts” and menus that, translate the fond ideas of Dr. William Howard Hay. Menus and recipes were compiled with an eye to approved combinations of food starehes and sugars separate from proteins and acids. “Vegetables and fruits should ; form the major part of the diet because they are base-forming and build up the much-needed alkaline reserve.” the authors advise. These recipes are from the chapter. "Lunch With the Children,” for which two sample menus are given ; as follows: Grapefruit Cocktail Roast I.amh Chops Mint Satire Creamed Carrots Celery Fritters Junket Consomme Farisienne 1-iver and Raron Carrots with Cream Sauce Tmeapple Ice Consomme Farisienne Boil a chicken very slowly in water for several hours. Fry a sliced onion in butter and put this in with the chicken, also a cariot, two sprigs of parsley, three cloves and half head of celery cut small. Boil again for an hour. Take out the chicken and let the soup get cold. Remove fat from top. put the soup jelly in a saucepan, put in two ecg whites and shells and let it boil briskly for ten minutes. Let it settle and strain through cheesecloth. Carrots With Cream Sauce Slice six raw carrots and put them in a saucepan with a glass of

THE INDIANAPOLIS TIMES

MANY FACTORS SET VALUE OF REFRIGERATION Convenience and Saving of Work Among Good Points. As the summer season draw’s nearer, thoughts are given to comfort and convenience in the eating and preparation of foods and beverages. Who is there that, will not agree that automatic refrigeration is as modern as the stream-lined auto, the giant passenger plane of today. The Royal Scot, and similar up-to-the minute innovations. Truly the side and top icer went out with the horse and buggy, and the old-fashioned drain under the box is as unpopular as the outside pump. The last few wears have contributed considerably to the perfection of the various units and their employ in every household ceases to be an experiment. No longer are automatic refrigerators classed as luxuries, rather they are found strictly essential, and pity the residence. that must forego the pleasure and consistent benefit derived from such a model. Efficiency Increased Interest must be extended, not only to the benefits automatic refrigerators serve in the preservation of foods from a health and economy standpoint, but equally as much for the delights it presents to the user in the many other attentions it renders. Cold cooking, a term coined only since the past few years, have revealed the efficiency of automatic refrigeration, finds a greater degree of thrift enabled in every household. Delicious and healthful desserts, completed with the use of the automatic refrigerator, find a place on every w ? ell balanced menu. A vital point in the 1934 refrigerator finds a consistent temperature enabled. A registration for the desired intensity, set by the housewife, and the box retains that degree of cold for the desired time. This added point guarantees the freshness of greens and prevents perishables from spoiling. Saves Work Pause for a moment, if you do not already appreciate the value of refrigeration in its most modern form, and give proper thought to the labor-saving angle. It's all so simple and every trial is a success, having been proven in advanced laboratories wherever automatic refrigeration is tested. Mix up your dressing days -in advance, prepare enough dough for a week to come, mix your sandw’ich filling, prepare your cooked vegetables, place them all in your automatic refrigerator w’ith never a worry that they will deteriorate before you are ready for their use. And attention, now’, to its most profitable feature, freezing of sherbets, ice cream, jello, salads, etc. And dainty, handy ice cubes at your beck and call. No fear that your ice is melting, no necessity to keep your icebox out of the summers’ heat, no precautions required to cover the ice, and it’s so much healthier. Inspection Urged Taken from every possible advantage, automatic refrigeration is a true practice of economy. It is a means of retaining the goodness in foods otherwise subjected to spoiling. It. affords a source with w'hich to complete your frozen cookies, your iceoox cake or desserts and aspics. It is a thing of beauty and a style which will conform w’ith your kitchen plan is obtainable well within your pocketbook’s possibilities. Recent improvements reduce kitchen work to an appreciable minimum, and all in all if you haven’t already ordered your 1934 model, by no means let Automatic Refrigeration week pass without your careful inspection of the present year’s styles and prices.

water, two tablespoons butter and seasoning. Cover and cook slowly for half an hour. Add three beaten egg yolks and twice as much water as the bulk of yolks, also half a cup of cream, two tablespoons butter and a teaspoon of chopped parsley. Mix well untill quite hot and serve immediately. Junket Boil a cup of raisin juice until reduced to one-third of a cup. To make raisin juice use twice as much water as raisins and simmer gently until raisins have changed color, squeeze and strain. Heat two cups of thin cream, cool, then add to syrup. Powder one junket tablet and stir thus into the mixture with a pinch of salt and a few drops of vanilla. Keep in a warm place until it sets, then cool. Whipped cream may be served with it. Corn and Pepper Salad Drain one No. 2 can of whole grain corn, add one-half a green pepper and one pimento, diced, season with salt and pepper, and marinate in one-fourth cup French dressing in the refrigerator until very cold. Serve on lettuce leaves.

CARAMEL ICE CREAM One cup sucar One-fourth cup boiling water One and one-half cups evaporated milk Two cccs Three-fourths rup nuts (may be omitted) One teaspoon vanilla One-half teaspoon celaiin (softened in 2 teaspoons cold water) One cup heavy cream 1. Caramelize sugar, stirring constantly until melted. 2. Slowly add U cup boiling water to melted sugar and stir until sugar is dissolved. 3. Add slowly the l'-? cups of evaporated milk which has been scalded on light heat. 4. Add beaten egg yolks and cook on low heat until mixture thickens—add soaked gelatin— cool. 5. Add vanilla and nuts, if used. 6. Fold in cream in well beaten egg whites. Freeze two to two and one-half hours.

•BURNING BUSH’ MADE OF CHEESE AND CHIPPED BEEF

STUDY ADVISED BEFORE BUYING REFRIGERATOR Home Economists Give Suggestions for Right Choice. Any good refrigerator will make ice and keep the food cold, Today, it is a case of selecting the refrigerator that will meet individual requirements. Buyers should follow' the advice of home economists, whose business is the preparation and preservation of foods—who are acquainted with the food problems of thousands of housewives. Follow this buying guide: Get the facts on insulation. What about the finish inside and out? Check carefully the shelves. Make sure of a constant safe temperature. Examine the freezing trays. What method is provided for cold regulation? Then, there is quiet operation to consider. Check the features that insure low cost operation. Get the facts about the refrigerant. Last, but not least, consider the stability, responsibility and capacity for service of the manufacturer. Another important matter to consider when buying a refrigerator is to choose the size wisely. Overloaded shelves Will not permit the necessary free circulation of air inside the refrigerator. Use as a guide the actual net capacity, measured according to the method adopted as standard by the National Electric Manufacturers’ Association, and remember —it is better to have more room than you need than not enough for your needs. Electric refrigeration no longer requires an explanation of its advantages nr cost. .Everybody knows that a constantly mantained uniform low' temperature preserves foods almost indefinitely, thereby safeguarding health and effecting many economies. An electric refrigerator also lightens the labor of planning and preparing meals.

RECIPES GIVEN COSTING LITTLE Mock Chow Mein. Ground Beef With Beans Suggested. Good food at prices which fit cozily into the budget is the ideal of the thrifty housewife. She knows that she is not sacrificing food value nor appetite appeal when she serves such economical yet tasty dishes as the following: Mock Chow-Mein 1 pound pork cfeak 2 large onion* 1 stalk celery 1 cup uncooked rice 3 cup* water Chop suey sauce Cut the fat from the pork and try out. Into this fat put the lean pork which has been cut into cubes. Brown well. Next add the onions ! and brown them lightly. Cut the I celery into two-inch lengths and | add. Cut up (he celery leaves and put these in too. as they give a flnp flavor. Add the rice and water and season to taste with the sauce. Cook over a slow fire for one hour or bake in a moderate oven 350 degrees for two or three hours. Ground Beef With Beans 1 pound ground heef 4 tablespoons butter and lard mixed 1 cup water 2 medium onions 1 can kidney bean* 1 can tomato soup Pepper and salt Melt the lard and butter in a small roaster. Add water and finely chopped onion. Form ground beef into small patties and place them in the roaster. Cover overall with the kidney beans. Pour over all the tomato soup. Season with salt and peppier and bake for one hour at 375 degrees. Salad Weyiin On the yellow leaves of lettuce place a ripe tomato cut three times crosswise and spread so that it will hold a hard-cooked egg filled with mayonnaise. Place a dot of ripe olive on top. Garnish with mayonnaise dressing mixed with rich cream anj\ chopped chives.

Do you remember that old-fash-ioned, early springtime bloom, the burning bush? A great crimsonflowering wealth of blossoms it was, guaranteed to send little girls day dreaming, and little boys fishing! And now r , from that quaint and almost forgotten springtime bush, one of the newest springtime food fashions takes its name! Burning bushes in the modern sense are the smartest of appetizers, guaranteed to send the taste tingling for more. Just like their floral inspiration, man-made burning bushes, are a sure sign of spring, and joy, and dinner-time hospitality. Never was artificial blooms so satisfying! The basis of the culinary burning bush is a whole, grapefruit, or a large red apple. And the blooms themselves are made of that most versatile member of the cheese family. Philadelphia cream cheese, and chipped beef. Chop the chipped beef very fine. Divide each package of cheese into eight pieces, then roll each one into a ball on butter paddles if available. Toss each ball in the chipped beef until entirely coated. Cover a grapefruit or red apples, with the balls placed on toothpicks, the point of the toothpick sticking into the grapefruit or apple. And behold! A burning bush—ready to proclaim its springtime origin as the proper appetizer to the dinner which would be distinctive and original. Nature herself could scarcely do better!

PEA SOUP AND SALAD SATISFY Former Tea Room Owner Tells How to Satisfy Masculine Appetite. “Give a man good soups and salads if you want to see him enjoy his dinner, and be sure that the table is beautifully set, with even the sale and pepper shakers sparkling clean,” Miss Helen Crump, who used to operate the Crumpery, a Greenwich Village tearoom, advises. She said that for ten years she kept pea soup on her menu every day and that if it ran out before the lunch hour was over, “some man would be broken-hearted.” Cut Tomatoes Thick ‘Txtts of housekeepers who are good cooks do not know how to make well-flavored soups or good salads or sandwiches,” she said. “When making salad for a man don't cut the tomatoes in thin slices. Cut them in bulky wedges, eighths or quarters. And don’t serve them on rocking leaves of wet lettuce. Have the lettuce dry. Break it into small bits. Put in other greens; cucumbers, radishes—anything good. Moisten it with French dressing and be sure it looks attractive on the plate. “A disorderly salad, like a disorderly table, can take away the appetite. I used to have men come day after day for good big helpings of green salad.” Another thing that men like, Miss Crump said, is brown sugar. She advised the women to keep a dish on the table at every meal. Split Pea Soup Soak a cup of dried split peas overnight in enough cold water to cover. Drain and put them in a soup pot with a little more than two quarts of cold water. Put in an onion and a piece of fat salt pork, not more than a quarter pound. Let this simmer until the peas are tender. It will take about three hours. Take out the pork and press peas through a .sieve. Melt three tablespoons of butter in a small saucepan, stir in two tablespoons of flour and cook for a few minutes. Add this to the pea puree, also a teaspoon of salt and a dash of pepper. Put in enough milk to thin the peas to desired consistency, but remember that this soup is a puree and should be quite thick. Toasted Sponge Cake Store sponge cake does very well. Select a stale one, two days old. Slice it the long way and toast on a flat toaster. Toast on both sides, spread with melted butter, then sprinkle on a mixture of cinnamon and sugar. This makes a nice dessert with a pot of tea. Toasted crumpets also make a grand dessert. Toast the bottom side first, then the top side, sprinkle generously with melted butter, then dress them up with a dab of cream cheese topped with grape Jelly.

FRUIT OMELET J*/4 eups fruit pulp flavoring rup confectioner 1 ! sucar Pinch of salt Beat egg whites until dry, add eggs yolks and continue beating until a light sponge. Fold in powdered sugar and fruit pulp drained free of all fruit syrup or juice. Add flavoring if desired and salt. Pour in refrigerator fast-freezing tray and freeze. Serves six to eight.

NEW RECIPES REQUIRED FOR FROZEN FOOD Old Formulas Unsuited for Dishes Placed in Refrigerator. Do not try to use your old recipes for ice cream when freezing desserts in the electric refrigerator, for they just won’t work. When mixtures are frozen in a churn freezer the turning of the dasher incorporates air and breaks down the crystals as they are formed and the resulting ice cream is a smooth, velvety mixture. In order to obtain this same velvety smoothness in mixtures frozen, without even stirring in the tray of an electric refrigerator, the air must be incorporated before the freezing process begins or the mixture must be whipped cream (this must be whipped just long enough to have it hold its shape but still pour—too stiffly whipped cream results in an unpleasant, grainy mixture in the finished dessert), whipped evaporated milk or well-beaten egg whites are used to incorporate air into the mixture before freezing. Ice creams may be successfully made by using a thick custard base and a small amount of whipped cream. Very thin mixtures, such as sherbets and ices, and cream made with ordinary coffee cream, the air is incorporated by removing the freezing mixture from a tray to a chilled bow'l w'hen it has reached the "mushy” stage and then vigorously beating air into it.

Fin Norge with F"'"' 1!,,;,/,,,",

• A. Norge full of food! \Tbat a comfort that is to an economical housekeeper! Saturday bargains bought in extra bargain quantities kept where she knmrn they’ll he fresh and wholesome till she is readv to use them. The soundest kind of economy. You Con Depend upon Rollator Refrigeration Users report that Norge saves up to sll a'month in household expense. It is the efficiency and dependableness of the Norge Rollator cold-making mechanism that makes this saving possible. The constant reserve of cold year in, year out NORGE

■ OIBE EQUATOR RfFRIOERATION —FOWERES FOR THE TRORIOt

MAY 22, 1934

FOOD EXPENSE OF HOUSEHOLD CAN BE LOWER Refrigerator Will Permit Appetizing Use of Leftovers. Do you know that the word economy was derived from two Greek words meaning one mantging a household? Rather interesting that derivation, isn’t it? And Webster goes on to drfins economy as "the managing of domestic affairs, especially as to disbursement—thrifty administration.’’ Os course, we have all understood the modern meaning of economy, but when we know the source of the word, it seems to bring the problem even closer home—right into our own homes—right back where the word originated. Today’s housewife knows that real economy must start in her own home. A lot of them have found that their electric refrigerators are their biggest economizers. Must Avoid Waste Waste, that is what we must l*> careful to avoid in the "thrifty administration" of our homes. How' arc we going to dn it? Well, let’s pxamine our budgets and sea just where the most waste occurs. In nine cases out of ten it. is in the food item of the budget. Do you remember that half can of pcai that you threw away because you couldn't be sure it was sweet and fresh? And how' about the time you bought one head of lettuce lor 10 cents when you could have gotten three for a quarter, but were afraid you couldnt keep it crisp until all three heads were used? Losses Cited And then there was the time you bought a small can of beets just large enough for one meal, instead of paying just a few cents more for a can that w’ould serve the family twice, and those prunes you threw away because the family wouldn’t eat the prune sauce, and you couldn't think of anything to do with them. Were you practicing "thrifty administration" then? Decidedly not. That was waste, real waste, just like throwing away so much money. Maybe you say that can't, b<? avoided? But you are wrong there. Just let’s take a ueek into the kitchen of a woman w'ho owns an electric refrigerator and see how she manages. In the first place .she won't throw away the peas, for she knows her refrigerator wall keep them fresh and sw'eet for her. Food Cost Cut Then she will buy the larger cans, and the three heads of lettuce, because she knows she can keep the left-over beets for many days until she wants to serve them, and the lettuce, crisp in the refrigerator until it is all used. And she certainly won't throw away the prune sauce, for she hasn’t forgotten how her whole family loved the frozen prune souffle she made in the trays of her refrigerator the last time she had some prunes left over. That woman has found, with the aid of her electric refrigerator, the real meaning of economy.

relieves you of any w orry about 6tale nr partly spoiled foods. Economy Paynfor Convenience Examine one of the Norge leading models. See the press action Lazilatch —the auto, maticlight—the ample shelves, adjustable and removable—• the odor-proof freezing com. partment—the easy sliding ice trays the egg basket the butter and cheese rack the Hydrovoir. These are, just a few of the Norge conveniences that go with Rollator Refrig, eration economy. Before you think of buying any refrigerator, see the Norge. THE ROLLATOR / \ only throe mnnng parts jl/Nl ] — simple, pmrerfuL, qlm V ) most eiorlemtwt. Only V .\org< has the Rnllntor .