Evening star., 1947-11-17
COMMENTS ON IRON.

irTOW HTS. L.. Z. u, WGShtngtOn.J
In regard to Mrs. j. F. SIS inquiry
about irons. I'm sure she means the
iron with the rounded heel. I like
mine very much as one is able to iron
with the back of the iron as well as
with the front. 1t also has a place
for buttons in the front.
With the smaller back end one is
able to iron small gathers without
turning the iron around.
I like the side rest as 1t requires
less energy to set 1t on it's side than
upon end. The long cord Is an
advantage as there is room for slack
and doesn't get in your way as much
as you would think. The heat dial
is marked with the names of the
fabrics and with the corresponding
heat range.
The iron is also much lighter than
most of the other irons and is packed
in a sturdy box A. booklet dis
cussing its advantages with tips on
ironing comes with each iron.
I have never used the cordless
type of iron, but I am sure 1t has
its good points, too.
X X n
PLANT QUERY?
(Froml E. B., Mount Rainier.)
Will some kind flower friend tell
me why my lovely sultana plant
bears buds and then they drop off i?
Also, why do tiny crystals form on
the stems and leaves of the plant?
X X X
TIPPING OF BEAUTY
OPERATORS.
(From M. F. P, Washington
I believe that a person that has
to consider the cost of a permanent
wave should definitely not give a
tip. The beauty operators in the
large department stores are very
well paid. In the medium priced
shop the average girls salary with
out tips is about $50 per week.
In field where a person is not
paid a living wage there might be
some justification for the practice
of tipping, but when you pay for a
permanent you have already paid
adequately for the service rendered.
THANK YOU NOTE.
(Frons Mrs. L. W., Washington.)
I want to thank all those who
wrote to me in regard to my request
for quilting frames. I assure you
their replies were deeply appreciated.
X X X
NUT BREAD RECIPES.
From Mrs. D. A., BerWyn)
To Mrs. w. D., Washington. Here
are two nut bread recipes. Both
are very good but the first one is
one of long standing. This makes
two loaves.
-Four cups flour, 1 teaspoon salt.
y cup sugar, 2 eggs, heaping tea
spoons baking powder, 2 cups milk,
l cup walnuts (chopped).
Sift dry ingredients, add nuts.
Beat eggs, add milk, stir into dry
ingredients. Put in well-greased
bread tin. Let this stand 20 minutes.
Bake Il hour in moderate oven.
Second recipe: Three quarters cup
sugar, l tablespoon shortening, l
egg, cup milk, 2 cups flour, tea
spoons baking powder, cup walnuts
(chopped.
Cream sugar and shortening, add
eggs, then sifted dry ingredients and
milk alternately. Add Toured wal
nuts last. Allow to rise 2 minutes.
Bake at 1926 degrees for hour in,
loaf. Makes l loaf. Delicious for
sandwiches.
BRIOCHE.
From Mrs. B. H. P, ArlingtOn.)
The RICH is just wonderful and I
never miss reading it! I thank all
the kind contributors for their help
full tips. Also for their willing aid
when we are in distress. So many
called me when I had difficulty with
recipe for yeast rolls that I was
filled with gratitude for their
thoughtfulness.
To the lady who requested recipe
for Brioche, this is taken from Irma
S. Rombouer's THE Joy of Cook
ing"
r1.a~oL rooi,,o Enc do