Evening star., 1948-04-15
VACUUM CLEANERS;
SOFTENINC SUGAR,

ing and feel I'd like to answer the
lady who asked about the two types
of vacuum cleaners.
I have used both types Of clean
ers and feel that the amount of
energy you expend should be big
item. I am completely exhausted
after using tank type cleaner for
even one rug. One uses her own
force in. vacutirning with tank
cleaner. While with the bag
cleaner, if it's a good one, one
merely holds the handle and walks
with the sweeper. I do think the
tank type vacuum may prevent
little more dust from circulating
and surely the attachments are
convenient, but most Of the new up
right vacuums have similar attach
ments that are just as easy to use
I'm for the latter.
I've noticed many ladies asking
ways to soften hardened sugar. I
found a simple way, quite acci-
dentally. Last summer some sugar
which had been in the basement
during the winter was hard as
rock. left it alone and decided to
use it for canning. The basement
was damp and when I did open it,
it was soft and nice as could be-
So, now when open brown sugar,
or white sugar and it's hard I SIM
ply steam It in my deep well cooker
Seems to me a pan of steaming
water In the oven would give the
same results. I slit the paper and
put it in a small pan. 1t takes only
few minutes.
GARBANZOS; JINGLE WANTED?
(From Mrs. r. J. M, La Plata
Was rather pleasantly surprised
at Mrs. j. M. Us request for in
structions on how to cook chick peas
(garbanzos) because as rule most
people wonder what in the world
you are talking about at their men,
ton.
The garbanzo is native of South
ern Europe. and since my parents
were Spanish born, the garbanzos
were often served to us, although
at times they were not available
They are delicious in stews and
soups, although rather tasteless If
just eaten as they come from the
can. Our favorite way of preparing
them is to cook them with a ham
hook and bits of ham or bacon, add
diced potatoes, green peppers, on
ions, tomatoes, the usual seasonings,
salt, pepper, paprika. If you like,
you can also add celery, shredded
cabbage, carrots or bits Of greens.
Try them in soups. Their unusual
nutlike flavor is delicious as we'll as
nutritious. They can also be pre-
pared by simmering thoroughly In
tomato sauce, onions, peppers and
df on han6 a bit of olive oil. I
do believe the secret of bringing out
their true flavor depends on how
we'll done they are. They are at
their best when cooked to the point
where their skins are easily pune
tured and the peas split readily. If
lIlS kdl Udl1LOS ak OOGdillCo AL eliCAA
dry stage, they should be soaked
overnight and precooked exactly as
beans are done.
When I was going to elementary
school in New York City I learned
a little poem that helped me to re-
member how to set the table. The
part I recall was as follows:
At right knife and spoons we lay.
At left forks and napkins gay.
At tip of knife place glass Of water,
At tip of fork place bread and butter.
At right Of spoon is cup and saucer
There were a few more lines
which I cannot recall. I should
like to have the poem as a whole
in order to pass it along to few
of my young friends who have diff
ficulty remembering what goes
where when helping mother set the
table.
LIGHT BLUE IRIS?
From Mrs. J. J. E., Washington /
I have tried to obtain light bluf
iris roots from local nurseries with
no success. They inform me tha
they have discontinued growing iri
because there is very little demand
wonder If there are any reader
who have light blue iris which the.