The globe-independent. (Hagerstown, Md.) 1943-19??, 1948-06-24
The Honernaker's
Corner
By MARY DOUGLAS

How well summer shoes wear
depends partly on how they are
cleaned. The right cleaning not
only keeps them looking new but al
so makes them last longer.
White shoes should be cleaned off
the foot, and after cleaning should
not be worn until they are thorough
ly dry. If worn damp, the leather
or fabric may stretch out of shape.
Put in shoe trees or stuff with tissue
paper before cleaning.
There is no one cleaner that is
equally good for all white shoes, ac-
cording to clothing specialists. The
specialists advise reading the label
on the cleaner to be sure it is rec
commended for the type of leather or
fabric in the shoes. In general,
white shoe soap is best for white
smooth leather, because it cleans
without drying and hardening the
leather. Dressing that contains
whitening material, like chalk, is
suited to cloth shoes, but the old
dressing should always be brushed
out before applying more. Shoes of
white suede or other mapped leather
may be 'powder-cleaned'' rather
than liuuid-cleaned. Use one of the
buffer bags of chalk-like material
sold for the purpose.
If white shoes are grass-stained,
first brush or sponge off the old
polish, then brush with solution OF
sodium perborate (sold at drug
stores for cleaning teeth) or perox-
ide. Then rinse and polish, working
rapidly in order not to wet the shoes
any more than necessary.
Many play shoes today are made of
cotton fabrics. If they are of good
quality and colorfast, they can be
cleaned with stiff brush and mild
soap suds. If colors are uncertain,
the new powders made for cleaning
rugs may be used. Rub the powder
into the surface of the shoes. let stand
for an hour or more, then brush
thoroughly.
Some shoes contain elasticized
fabric to make them fit closely. The
rubber in such fabric is ruined by
ordinary cleaning fluids. Read the
label on the cleaner to be sure it is
safe for elasticized shoes.
A delicious simple dessert with
all the natural flavor of grape juice
is made the following way:
Grape Juice Sponge
IA cup of corn starch
6 tablespoons of sugar
Is teaspoon of salt
Y teaspoon of lemon juice
cups of grape juice
l tablespoon of butter or margarine
egg whites
Combine corn starch, sugar and
salt. Gradually add the lemon juice
and grape juice, stirring until blend
ed. Heat to a boiling point and boil
l minute, stirring constantly. Add
butter. Beat egg whites with a ro-
tary beaten until they form peaks.
Pour the hot grape juice mixture
gradually over the egg whites, beat
ing well. Fill sherbet or dessert
cups with the sponge and chill, for
at least l hour Garnish with ba
mana slices and whipped cream.
Makes about servings.
Try this baked ham slice recipe
and you will surely like it:
Baked Ham Slice With Pineapple
1 thick slice of ham
~ cup of brown sugar
" cup of bread crumbs
l teaspoon of mustard
"a cup of pineapple juice
S or slices of pineapple
Your ham slice should be cut about
l inch thick. Trim off the rind.
Fry a piece of the fat in heavy
skillet. Brown the ham on both
sides and transfer it to a shallow
baking dish. Pour off the fat leav-
ing a small amount in the skillet.
Mix this with the bread crumbs,
mustard and pineapple juice. Cow
er the ham with this mixture and
bake without a lid, in very mod
crate oven 600 Deg.), for about l
hour. Basic the ham occasionally.
When almost done garnish with the
pineapple slices.