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PEANUT BUTTFER PINWI4IEL LOAF Mxand sift into a bowl, 3 c.ocestd pastry flour (or 223 c. once-sifted biard- wheat fiou), 5t-/s tsps. Magic Baking Pow- dcor, 34j tsp. sait. Cut la finely 7 tbs. chMled hortening. Combine 7/' c. iilk a-id - tp. vanila. Make a well la dry ingredientlsand add liquids; mix lightly witih a fork. Kaead for 10 seconds on l'ightly-flourited board and roll out to ý-" thick rectan-gle, 8h" along one side. Cream týogether 1. tbs. butt*er or ragrn,3 . peanut butte'r aýnd c li'ghtly-p-acked browni sugar; s;prinkle on rolled-out dough. Beginning at ,an Sth"" edge, roil dough u1-p like a jelly roil anid place lai a greased loaf pan (43!ý" x h". akeý in a hot oven., 40', about; 45 minutes. Serve hot, cut lath fick slices, *rcold, cnt la thin slices, lightly spread wai butter or margarine. bakla'st -wi.llL' inte lm trngmaking un com i- 'reinartks about mry tner 7would sy-Wht's r wiý,th your pies lately- not a bit lke the ores 'n to ake?" And Bob Il fuel to thieirce b 'Mlr s. Blank can sureý wÀdru ie!" 'I was flac gonie wo . Could it be--,the îoritening , . ' vwas -ot or too cool ? 1 ýt flour, trie-dý , f lard and veg- ing, experi.mented i, but the result sante~oughliard îgý the sumcmer 1 strug.-le :anid feil shop nies. Thon is restored and mýy faiiy onrce m-ore ernjo0ys 1pief'ls, e1motù)her u1sed to n ae. Why dto [iteili xail this? Be- cause I hiave discovered that î arri not the- only one whoi has exper-ienced piecrust failure - even the best of c-ooks admit it. Sotne say it is the Cour, others the shorteningý. Whatever the reason- they find that tlhe mto that had been sucicessfu-l for years is now a failure. An,-d the baeshops are havinig a field day. I have told yen how I solved my problemi but it may not work for you. Pastry lhas temipera- miental qualities which must DE, co-ordinated ýwith the art of thec maker. -So, if you are, having trouble, fmnd ot-if you can- the flour, the shortening andi the., miet'hodl best suited to yonr own personaJ needs, But remember, good pries brîng about one defi- ite resuit -the bette), the pi. es theo faster tbey disappear. So beý prepared. WooI Queen -- Besting 40 rival beautiies Kcithryn E. Gromatzky wa rownmed 'Mis WooI of 195,3." The 20-ye-ar-oîd College coed wîII make ci nctionwide tour under aiuspices of Sheep ?anîd Goa, Pcùisers Association, we first carne to this district t'.ne of our neiglibours, long since passed awayv, madle the best pies 1 ever tasted, but rno amounit of hinting or complimnentary re- maruks would induce ber toý di- vuilge her pastry-making m iethod. It was a secret that died with ber. Shè always made her pastry whe he e wasip a1o)ne so that even. her own dauighteýr didn't quite know how mother macle her 'pies. Well. last Saturday wa.-S the occasion of SUItii ~othlcal fair inthsout-ereon.t wasa eatiulday an a oodî fai-A-what I Saw of it. Ihed1 straight f[or the hall wvhere 1 wý,arm water.iDo flot set ru on uthe stove. And do no thtiin it with tu-rpentine, which dsrosthe gloss. Q. How cati I prevent colored gouds from fd wg>heil iwash- A. Wash thleim ini bran water. Bran water is imade by covering a small bag 0fo bran in a bowl of boling, water, *Q. Uo iai 1I oîlihbrass hani- dies on furniture? A. First, remnove the hafidies from the furniture, then put in- to a dish wîth- one tablespoon, of sait and U-cup of vinegar and wa ter enough to cove2r. Boil 15 mliniuteS, then pollsh with e good brass polish an-d they will look li-ke îneIw. Q. How cah .1 "dean iStalined glass vas(-,? A. FLiI them wîvth tea Ileaves anid warmi water. Let stand for sealhours, then wshont in hot soapDsudS. Q. 110W cati J euit fred Cake without breaking ithe icing? A. Put your kinife into boil- ing water first for a few seconds. Q. ow can 1 impurovise a good, ciflcient dish eloth? A, Try usinig the niesh bags ir- whichi oranges, potatoes, etc., corne. Bol these first for~ 15 min- utes in iauindry bleach. Q.How cati Iimpart a i-h polilh te my mahogany furni- tare? A. 17irst, mb fthe suIrface vwith lemon .oul and theh cean it off. Atter this, soft 'cheeseclothi which has been treated with al- cohol and patted on-,,Ly ntil va- por remiains, is rubbed quickly over the, surface, which brings Ot a clear, lustrons finiish,ý Q.What is a good emergeney treatmienit for an overheated A., Insert pans of cold -water. amake 'easily wt Novou have Fleischmjaanni's Fast Dry Yeast, forget about th'e ldihazards of yeaist baking! Always atba - alwas fll-cregthand fast riin! eep a mnhs5?l ;rt your cpori Make this cleliciouis Chelsea Bun -iLoaf - cntla llsices for bnttering, or1 seaaethe buns. BUN LOAF f bims from tl'S or for a. ek saitad 114 C, seit, li ald ein of battery Ie.aders5hlp eomes >iight ba1fery thatpies > mnix -wilh1/4cnp en sprinkle oe >f the ,Mur and mnethod W-as en- le, and So help' Phe puizzle of the MyP repuato Anytbing but margarine! Soneie a pastryJrecîpe is ,a losely, guarded secret! Wlien cesstmatOOontedir every $1OOm bond Income,. .. safety, Caqsh At AniyTim ÎGud& mpy :ll11 laiu bje-liwo, by the w,,earer 1 o-ce wsplenty I annmot derclit SAD CASE 1 "Itfs got to wchere on. word rings lîke an anvil 0i my parsc" the vi-megýar-fa2ed man btold his ai I ear abou,.t at ho-me, jay and night, wek fter week, ' tired of it-tre of the hut and It1he word- ol"- ~How long have C'you beewr n o inquired. gloomy reply. MERRYMENAGER~E ,. ~ Wong Ou of years of research, by the leading flashligh;t baitery'mnfc turer, lias coule a new leakçproofing, pincip1e thiai permits leakproojfp.r,. Jormncewitoutredulcing the size o' tme powver ceil. The power celi J'n these leakproof batteries xsisllusiz, Necw "vr'd"Heavy Dut>'Lek proof Batteries are miade in an exclusively different way to give ieakprcoof perforimance plus longer lifec than ever before! THE LEADINQ COMPANY IN THE INOUSTRY -Etwready", "îaL e"adMe lCt Symbol ara egistered trade-mgrks of NATIONAL. CARBON tiMITED MCO4TREAL. TORONTO We4Nii"lEG-"