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i wv al a ot Zo , ol A 3 Ts Er SEA 07 CN pot Sar pi A oon pa a NN : . ake ~ Your down. He won't let me haye red fingernails or wear off-the-shoul-. der dresses!" cries a 15-ycar- 'old rebel. "I want to be the first in my crowd. I've been around _and--I'm - old enough to know . what is becoming, Why won't he realize I'm grown up now" * Every day in this wide coun- try, the old war between the generations rears its angry head. Youngsters demand the right to do as they please, par- ents are reviled for. urging good taste. Occasionally ~ a stranger who has also been around can point the danger that lies ahead to teen-agers who think they know best. Fair or not, first impressions do depend on appearance and manner, Nice boys in their teens are more critical than many girls realize. Their eyes may glint at a plunging neck- line or flashy make-up, but they don't want to be seen with them. GOOD TASTE LEADS Who of my readers knows a lad who 'likes his girl's fin- gernails to look like claws? Too much rouge on her ® 2 2 ® 8 ® & 8 FT OE 8 2 6 2 6 0 0 es to his own. A permanent that looks like a bushy mop dis- gusts him, and a heavy per- fume turns his head the other way. Taste varies with the in- dividual," but" any teen-ager who wants to make an im- pression on nice young men * 5 9 ® ® 8 FT 8 3% 8 = 8 Sew .t In A Day! Look at the diagram a beginner can whip up this honey of a dress in a day! FEW pattern parts, minimum details -- a world of style! Curvy neck- line, fitted bodice and flared skirt are so smart, so-o-o flatter- ing! Choose cool nylon. print, linen, cotton. ; Pattern 4553: Misses' Size "12, 14, 16, 18, 20; 30, 32, 34, 36, 38, 40, 42. Size 16 takes 324 yards 35-inch. ' This pattern easy to use sim- ple to sew, is tested for fit. Has even complete illustrated. instruc- tions. Send THIRTY-FIVE CENTS - (35¢) in coins (starps cannot 'be' accepted) for this pattern. Print plainly SIZE, NAME, AD- . DRESS, STWLE NUMBER. Send order to Box 1, 123 Eigh- teenth St, New Toronto. Ont. SNNE RST "My father has put his foot. the girl who displays bloody tender cheek brings a blush ~ were * can safely follow a few. rules: * Her hair must be clean and * shining, brushed nightly and * arranged simply. Elaborate * hair-do's 'may be in order as * the years creep up, but in the * teens they are out. After all, * the hair should be only 'the * background for her face. * 'Watch the rouge. Many a * girl's fresh beauty is cheap- * ened by: its use; her natural * coloring. is usually sufficient. * Face powder miist be carefully * matched with the skin and ap- * plied with the lightest touch. * As to lipstick, be on guard. * Delicate coloring needs the * faintest rose treatment, not the * crimson slash. A good cologne * is always refreshing, but never * fall for cheap perfume, it's * a dead giveaway. * Light clpansing cream and' * a delicate soap keep the nor- * mal skin in condition. Smart * girls watch their diet, and will * not coarsen or irritate the skin * through use of heavy fats or: * too many sweets. Pencil-like * eyebrows went out long ago. * Brows can be brushed into * shape and a light oil will en- * courage them to stay. that * way. Mascara, of course. is for- * bidden. > * A deodorant is a must. A * weekly manicure is important; * most girls learn to do it them-. * selves, following the nail's na- * tural shape and treating the * cuticle gently. ' t When in doubt, the smart * girl consults a reliable beauty * salon and puts herself in their * care. She can learn a lot by * watching their skilled' meth- * ods. -- * TO "GROWN-UP * Follow L Ld - £ - LJ * NOW": these rules, and you can't go wrong; if you follow ™ | your own, you'll be laughed at. Lord Chesterfield's advice to his son includes: "Take great care always to. be dressed like the reasonable people ¢f your own-age . . . whose dress is never spoken of one way or another, as either too negli- gent or too much studied." You may not agree with this, but he might well have writ- fen it today for his daughter * if he'd had one. ? » * " Dress anil manners can_ make or unmake your reputation. Wise, is the teen-ager who takes good taste as her model, and never offends against it. If this,is one of your faniily arguments,. fell Anne Hirst about it and read her opinion; it has guarded many a nice girl against being misunder- stood. Address her at Box 1, 123 Eighteenth St., New Tor- onto, Ont. ' : French Mushrooms Are 'Big Business' Mushrooms, a culinary delica- cy which actually dates from the days of ancient Greece and Rome (although history does not recount whether the mushrooms prized in those far-off times were identical with the mush-. rooms of today) now contribute on a major scale, to U.S. export market. Meanwhile French cooks pride themselves on the many different dishes they can pro- -duce with mushrooms. The French hotel industry not - long ago organized an interna- tional competition in conjunc- tion with the French mushroom producers syndicate. And--just to show "how open-minded this: sroup is--a New York competi- tor found his recipe for a fnush- room souffle classed among the first eight prize winners. France may pride herself upon being the home of Cordon: Bleu cook- ing, but the French®are also ready to admit the virtues of suggestions from overseas. ; Time was when Inushrooms simply gathered in the fields. In the 18th century, Paris market-gardeners were produc- ing them in fair quantities but Hot water GINGERBRE Grease an 8-inch square cake pan and line bottom with greased paper. Preheat oven to 325° (rather slow). Mix and sift three times 2 c. once-sifted pastry flour (or 134 c. once- sifted all-purpose flour), 2 tsps. Magic Baking Powder, 14 . tsp. baking soda, 14 tsp. salt, 1 tsp. ground ginger, 14 tsp) ground cinnamon and !{ tap. grated nutmeg. Cream b tbsps. shortening; gradually blend in 34 c. lightly-packed brown gugar and { c. molasses; add 2 well<bdaten hie Sl QT Tiays Dependable "eggs part at a time, beating well after each addition; stir in 4 tsp. grated lemon rind and 14 tsp. vanilla. Add flour mixturé to creamed mixture about a third at a time, combining - lightly after each addition; gently stir in 3{ c. - boiling water. Turn into prepared pan. Bake in preheated oven about 45 minutes. HR 7 on it was left to a deserting officer from the Emperor Napoleon's army to discover. the possibilities of cultivating them in under- ground . quarries. Hiding over a period of months; in one of the "quarries which border the Seine and from which much of the stone used in the building of . Paris had been'taken over cen- |= turies, this wily soldier noticed '= the rapid development of mush- rooms in that particular corner "of the quarry where he stabled his 'horse, writes Jane Barry in The Christian Science Monitor. An enterprising man, he made contact with a local farmer who undertook to market the mush- rooms he produced in his hide- out, which is today. one of the many underground sites where market-gardeners still grow - mushrooms. So great is the de- mand in France alone that 44 million pounds are sold annu- ally, while about 12 million pounds are exported to the United States, to Switzerland, Swedén, Germany, Great Bri- tain," and. far-off colonies and dominions, as well as to most of the South American states. Some 600 mushroom growers strive to maintain this output, mainly in caves and quarries in the Paris district, as well as in certain other parts of France.' The darkness, even temperature, and moist atmosphere of the un- derground arcas make them spe- cially suited to encourage the mushroom "spawn" which is planted along the top and. sides- of monuds or rows of compost. These are then covered with a layer of fine chalky earth or sand, obtained afresh for each "sowing," from the walls of the caves and quarries. _ - About six weeks after '"sow- ing," or introduction of the spawn into the rows of compost, the first mushrooms appear. They are gathered each day as they come to maturity and dis- _ patched at speed to the markets. - In recent years their nutritive value has been extolled and the' varied manners in which they can be used have multiplied. For dnstance, finely-sliced, raw mushrooms, flavored with lem- on, or any other salad dressing, are. frequently served for hors ~ d'oeuvres. "Champignons a' la Greque," simmered in vinegar and water, seasoned--with--peppers -and----to- "matoes before being allowed. to rool invite an olive-oil, dressing "and are popular in" most French THEY LAUGH AT BLISTERS -- "Grandma Walker" Court and her donkey, "Uranium," consider that a big joke's afoot as they prepare to walk the 150 miles of road between Kennewick and Spokane. Grandma will have travelled twice the distance by the time she finishes the jaunt, as she'll lead Uranium for a few miles, then backtrack to pick up her auto, meet Uranium, and take off on foot once again..All this in preparation for a cover- ed-wagon tour in search of inspiration for her paintings. Yes, She Has Some, Bananas--Eats 10,000 a Year Because she suffers from a rare stomach complaint, five-. year-old Susan Morgan of Pon- chatoula, Louisiana, has eaten almost 20,000 bananas since her third birthday. It is reckoned that she will have eaten about 170,000 by the time she is ten years old, -and she will have to go right on eating bananas at a steady rate until she is fifteen. The banana problem in the Morgan family is so acute that the State Welfare Board has granted Susan's father eight dol- "Jars a month to buy bananas for the little girl. Doctors hope the complaint will disappear by the - time she turns fifteen. DOING SOMETHING ABOUT THE WEATHER -- These boys have compounded a formula for beating the heat, where tempera- tures recently soared to 100. The formula: Blocks of ice, bottles _ of pop, ice cream cones and a garden hose--all taken with a little cold water. = restaurents. Purce of mushrooms is served with many game dish- es, while a nicely grilled mush- room crown is ap almost obliga- tory garnish to a mixed grill as well as to many other dishes in any first-grade restaurant. In Alsace, people serve moun- tain trout. stuffed with finely chopped mushrooms. Another dish from the same region con-_ sists of roast veal sliced and put back again into the oven for a short period with a layer of chopped mushroom between cach slice of meat. Every famous Paris restau- rant has its' own mushroom spe- cialty." The Tour d'Argent, fa- mous show place with its dining "room on a seventh floor over- looking the roof of Noter Dame Cathedral and the island city, which is thé heart of Paris, serves Mousseline de Cham- pignong, Roland. Here mush- rooms are simmered, flavored with the addition of trufflés and fresh cream before being served in brioche cases. : * Laperouse suggests '"Cham- pignons la Perouse," fried with Choprea ham, bound together with a sauce calling for a quar- ter 6f a pound of butter, two egg yolks and half a spoonful of vinegar, before being put in a baking-dish sprinkled with grated cheese and browned in the oven.' Build-It-Yourself Aergplane Craze A Build-It-Yourself aeroplane movement is zooming across the continent, ue experimental ~ Aircraft Association, with national head- quarters at Milwaukee, on Lake Michigan, has 1,200 members. There are thirteen organized groups of eight or more in cities from coast to coast. Ten pros- pective groups are being form- ed There are individual mem- bers in ten other countries. A soldier in Korea requested plans so that he could start building a 'plane in his spare time, Paul H. Poberenzy, a service pilot, organized the group in 1953. "I believe that encouraging fellows to put their ideas into a design and build it," he says, "may some day pay off with a practical aircraft with the util- ity of -the automobile." Now employed - as mainten- 'ance officer with the National Guard in Milwaukee, Poberen- zy presides over monthly meet- ings of the headquarters group, whose members arrive for the evening from 150 to 200 miles away, Once a year comes a big "fy- "at Milwaukee airport 4 in Everyone who can get a home- built" "plane in the air has it there on exhibit. ) Most of the builders concen- trate on midget 'planes. Some build - from the ground up, others smarten up factory-built ships. > Norman G. Bluhm, president of the Cleveland group, is work- ing on a wrecked 1932 Mono- coupe which he bought for $325. "When 1 finish I'll have a 'plane worth twelve hundred. dollars, It will out-perform the current commercial small 'planes. I hope to see-a pro- gramme of sports racing over the country -- testing the work of our hands in a manner simi- lar to the sports car meets," he says. - The Civil "Aeronautics Ad- ministration keeps a stern but fatherly "eye onthe goings on. Once out of the garage, an ex-' perimental ship must pass a °|° progression of ground and air tests, A good 'plane can be_li- censed, finally, for everything but hauling commercial passen- gers. : West Coast members huilt a 'plane so light it had to be hook- ed to the nearest man-hole cov- er to prevent it from taking" off while being started. The .pilot flew it lying on his stomach, Another, the Fly Cycle (photo above), was flown astraddle like riding a horse or motor- cycle. ---_ we 147 3 athe Loving's Love, built in Detroit by Neal Loving, was flown 2,200 miles to Jamaica in seventeen hours flying time. Do-it-yourself aeroplane build- ing leads down strange paths. - In Sky Harbour, Maine, two builders needed an _ oddly shaped plastic bubble for the cockpit. They flinally formed it by using the town baker's oven. - %GiNGERFARM YY *Gaiondnline D Clarke Where is the .ideal location for a farm home? Don't you some- times wonder? I certainly do If you could move your farm to a different district where would you go? Here are we, just a nice distance back from a good paved highway. Cars pass our place at "fifty (?) miles an hour but yet there is no dust to annoy us. And if we go out, as long as we stay on the highway the travel- ling is good. However, that isn't always possible. Yesterday, for instance, I drove about five miles along one of 'our gravel sideroads where road work' has been in progress for several weeks, I was literally eating dust and 1 couldn't help wondeér- ing how farm people along that road could put up with it. Not only is the dust a nuisance, it is also a menace. Children walk- ing along the road to and from school cannot be seen immedi- ately after a car has passed by and drivers have' to be particu- larly cautious climbing the hills. lest a careless driver might emerge from the dust on the wrong side of the road. After my little trip across country-the- leather upholstery in my car wasn't fit to sit on. I came to the conclusion that living on a highway spoils one for travelling ~ on other roads, w And yet in other respects . it is so much nicer living farther* out in the country, away from the highway. Farm houses sur- rounded" with aging trees; old apple orchards; cows "drinking down at the creek; bullrushes in the swamp; red-winged blackbirds darting in and out among the willows -- on our farm we never see a red-winged | blackbird at all. Weigh the ad- vantages against the disadvan- tages an what have you? I,still don't know: I suppose a lot de- pends upon what one wants and one's ability to cope with disad- _ vantages. 1 have in mind one farm, the home of an elderly couple: They have cattle, -but there is no milking -- short- horn calves 'are left with the cows. A never-failing stream provides water in the tree- shaded pasture. A few hens, on [free range, supply the house with eggs. Occasionally a hen lays away and comes out with 'a clutch of fluffy chicks. It seems like an ideal set-up -- a type of farming, if you can call it that, that is just a way of" living. But then you come to. the house . . . no hydro, no la- bour-saving devices, a 'lovely garden and all kinds of house- ~ plants but at night just a coal- 'oil lamp to lighten the darkness -- to say nothing of outdoor plumbing. Fh No, I just couldn't take it. In this day and age that is pastoral living carried to extremes. It seems to me people past middle life need the amenities of mod- ern living- even though they bury themselves in the woods. However, the foregoing are just imaginary problems. The difficulties we have to deal with today are real . . . but very! Last week Partner sold all 'the milking cows to one buyer. The trucker was to pick them up first thing this morning. It is now mid-morning 'and he still hasn't arrived -- and we have "two men waiting to help load. However, we just got a phone: call* to say he would be here right after dinner. So here we are, just on edge, waiting around until the truck comes -- while the cows wait patiently down in their stalls, little knowing this is the last day they will spend in surroundings that have been familiar to them since calfhood. It is a very hot day, which doesn't make things easier. How- ever, we understand the truck is air-conditioned, padded and separated into several compart- ments. with two'men in charge who know how to deal with cattle. So maybe the cows will be cooler on the road then they would be in the pasture. In the meantime they are cool and comfortable in the stable. At a' time like this I can't help think- ing of the difference between -dealing with animate and inani- mate things. If we were selling a car or a. piece of equipment it wouldn't matter much when the buyers came for their purchase. . But cows are creatures of flesh and blood so 'we naturally have some concern for their welfare. How anyone could feel other- wise I don't know. And aftac the cattle are gone .. + no cows for Partner to milk! EE aa a Sa It sounds too good to be true. We shall still have young heifers and a few calves and there will - be a dry cow to go out later, but nothing to milk at all. We have been looking forward to this day for a long time but until the cows are safely loaded we shall put in a few anxious hours. Just now is a particularly g time _ "for the cows to go as I expelt 'to be .away for a little w 'and I shall certainly go with am easier mind knowing that Part- ner has a lot less work to do. © But oh dear, sell a few cows and . what tumours you hear! I. was _ told down town that we had sold the farm. That definitely isn't true. We haven't even got it listed nor have we given the matter any consideration what- soever. But of course if anyone came along and offered us a fantastic price . . . well, there is no telling what might happen. For Girls and Boys Nothing prettier for play than these. adorable little baby sets! Sewing a cinch -- embroidery too! Flower embroidery for girls; teddy bears for boys! Pattern 760: To fit 6-month, 1-year, 18- month babies. Tissue pattern, transfers, directions included. State size. Send TWENTY-FIVE CENTS in coins (stamps cannot be ac- cepted) for this pattern to Box 1, 123 Eighteenth St, New Tor-- onto, Ont. Print plainly PAT-" TERN NUMBER and SIZEs your NAME and ADDRESS. LOOK FOR smartest ideas in Needlecraft in our Laura Wheel- er Catalog for 1955. © Crochet, knitting, embroidery and love- ly things to wear. Iron-ons, quilts, aprons; novelties -- easy, fun to make! Send 25 cents for your copy of this book NOWI You will want to order every new design in it.. Yee! DOUGHIVUT TWISTS Raised light and tender with new Active Dry Yeast! ® There's a new twist in doughnuts -- a new thrill in all your baking! Say goodbye to perishable yeast -- Fleischmann's Active Dry . Yeast keeps full-strength . until you use it--fast- acting when you use it. Get a dozen 3 ackages -- it eeps in your cupboard! 1s dissolved. stir well Punch down dou into a rectangle, Cat into strips 7" lon wide, Fold strips in A A @® Scald V4 c. milk, 4 -c. granu- lated sugar, 1% tsps. salt and {i c. shortening; cool to lukewarm. canwhile, measure into a large bowl V4 c. lukewarm water, 1 tsp. granulated pught} stir until sugar pnnkle with 1 en- velope Fleischmann's Active Dry Yeast. Let stand 10 minutes, THEN Add cooled milk mixture and 1 +] stir in 2 well-beaten eggs and 1 tsp, vanilla, Stir in 2 c. once-sifted bread flour; beat until smooth. Work in 2% c. (about) once-sifted bread flour, Knead on lightly- floured board: until smooth and elastic, Place in: greased bowl and grease top of dough. Coverand set in a warm place, free from draught. Let rise 'until doubled in bulk, and roll out " thick; loosen dough; roll again to ¥4" thickness. and 14" all twist, then pinch ends together. Arrange, DOUGHNUT TWISTS well apart, on lightly-floured cookie sheets; grease tops. Cover and let rise until doubled in bulk." Carefully lift, a few at a time, into * shortening that has been heated to 365° -- hot cnough to brown a cube of day-old bread in 60 seconds, When under-sides are browned, turn and cook sccond sides. Care- fully lift from fat and drain on absorbent paper, Coat with a mix- ture of fruit sugar and cinnamon or brush hot doughnuts with the following syrup: Heat, stirring until the sugar dissolves, 1 c. granu- lated sugar, 14 c. butter or mar- garine and 1/4 c. water; simmer 5 mins., then stir in I" tsp. vanilla; keep hot over boiling water -- it syrup becomes too sugary, stir in a little boiling water and heat to: boiling point, Yield --3 dozen doughnuts, Note: Dough may be cul with an orthodox doughnut cutter; fry the doughnuts and the "holes"." . bes _-- -