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NEW PRODUCTS AND INVENTIONS

Hume workshop hobbyists who own drill presses will find the new auxiliary work table shown at right extremely useful. The top is made of heavy gauge steel permanently bonded to a plywood base. Fits any type drill press. Comes complete with anchor studs, threaded bushings, irregular shaping pin and special pivoting fence with wing nut clamp. Provides a large, flat working surface for all operations.

The new type slip-stream deflectors above are said to keep the car’s windshield clear of all foreign substances. Fastened in front of the windshield, they turn the airstream and dirt aside.

A two-faced clock for desks, tables and between twin beds is the latest thing.

The garbage and waste disposal problem can now be solved by every home owner with the aid of the gadget pictured at right. This unit can be installed in any type of sink and will pulverize waste matter before flushing it down the drain.

Although the gas shortage is apparently over, the price of gasoline remains high, and motorists will want to drive as economically as possible this winter. Those contemplating a new car will be interested in the new light sedan just placed on the market, and illustrated at left. Consuming two-thirds less gasoline than the average small car, it delivers up to 50 miles per gallon of gas. The body of the car is all steel, with a steel “turret top.” It has ample leg-room, and rides very comfortably. The model stretched out alongside gives an idea of the car’s size.

Service stations may soon take on an additional duty with the introduction of a newly patented flying automobile. The novel vehicle is primarily intended for land travel and has the appearance of a conventional car, but it is adapted to function as an airplane with a minimum of additional equipment which can be attached by a service station attendant. So far as possible the standard power and control elements of the automobile are adapted for use with the vehicle in flight. The flight surfaces are designed to be added as a unit, so that the owner of the motor car may drive up to a flight service center, attach the flying unit to his car, take off and fly to another landing field where the flying unit may be detached and used on another automobile. One important application of the invention is said to be in military operations for transporting troops by air and by ground. This would increase the mobility of mechanized units.

Bathing beauties have a new accessory to add charm with the introduction of a novel type of bathing cap. Instead of the old flat and smooth type of cap used heretofore, a woman may now wear a cap to which is attached a wig in the form of a well dressed head of hair. The wig is of molded rubber and is not affected by water. An inner head holding portion serves to maintain the cap on the head. The inner part and the outer part form a closed space which can be inflated with air to fill out the shape of the wig.

A double function barber’s apron serves not only to catch falling hair, but also to protect the clothes of the customer while being given a shampoo. The apron is in the form of a circular doughnut shaped ring and is made of oil silk to render it water-proof. Being washable, it may be kept clean and sanitary.

A new bird-shaped exerciser is claimed to be valuable for strengthening the muscles of the arms, legs, chest and back. The device includes a series of feathering wing sections attached to arm-holding units. When the wings are swung upwardly the sections are open; while the feathers close with the downward motion to give a maximum of lift. The wing motion gives a sense of buoyance and tends to develop a personal sense of poise and balance according to the inventor. This function is stated to be of value in the training of aviators.

Persons who must use a telephone and use both hands at the same time may find a new telephone support of interest. The support is shaped to hold the telephone on the shoulder by pressure from the side of the head. The holder is made of sponge rubber, soft rubber, or felt. A roughened shoulder holding part assists in preventing slipping.

-Morton Leese.

Patents Identified Automobile ……………………………………….No. 2,241,577
Bathing Cap ……………………………………..No. 2,242,420
Apron ………………………………………………..No. 2,243,505
Exerciser …………………………………………..No. 2,244,444 Support………………………………………………No. 2,243,554

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Inventions to Lighten Your Household Chores

When this electric cooker is placed face downward over a plate of meat, radiant heat cooks it through in ten minutes. In this way, meals can be prepared at the table.

Silk stockings and other fragile clothing not meant for the regular wash go into a separate compartment in this metal hamper. Soiled clothes are all put in at the top but only the heavy articles come out at the bottom.

Drip coffee, a cup at a time, can be made with this device which fits any standard sized cup.

This automatic toaster not only turns off the heat as soon as bread is toasted, but it also shoots the slice out onto a convenient plate. It can be readily adjusted to give light, medium, or well browned toast according to user’s preference.

Now which bottle contains the fresh milk? You will have no trouble answering that question if one of these tags is slipped around the neck of the bottle as soon as it arrives. There’s a label for each day in the week; an aluminum disk holds them when not in use.

Just put your mop in this dust cleaner, close the lid, twirl the mop a few times, and the dust is all gone. To empty the container, turn it upside down so the dust can collect in the cover. It’s then easy to take that off and empty it into the ash barrel.

A whole three-course dinner can be cooked at once in twenty minutes in this utensil. Pressure speeds up the process and only one gas burner need be used.

This unobtrusive device, which fastens to wall or table, has two stones against which a knife is sharpened.

Ordinarily this combination piece looks like a stool but when rods, which disappear through holes in the top, are drawn out it becomes a clothes rack, saving you steps on ironing day.

This meat chopper gives you what you want— coarse, medium, fine, or extra fine. It can be fastened to even a narrow table ledge. One turn of the wrist opens it wide, making it easy to clean.

Ice cubes can’t stick in this flexible tray, which is made of rubber instead of metal. Just spring back the sides and the ice is released without prodding.

The toothed ridge on this dustpan is credited with taking lint out of the broom and gathering up the last trace of dust that ordinarily clings to the floor. A handle for the toe gives the sweeper a chance to hold the pan firmly in place without stooping.

At right, a spoon that is more than a spoon. It has on the bowl rough projections that make it a grater. Also there is a forklike tine on one side that proves useful in lifting meats or in freeing food that sticks to bottom of frying pan.

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They Got Rich on Ribs

These lads knew from nothing about running a rib joint—but man, that barbecue sauce!

By Eda Johnstone

NEVER heard of Kelbos? Guess you haven’t been in L.A. lately. It’s one of the biggest success stories out there since Mr. Goldwyn quit the shoestring business.

Kelbo’s Hawaiian Barbecue opened with a bang six years ago. Beginning as a small roadside stand, it has now branched out as Kelbo’s Kar-B-Q and Kelbo’s Fairfax, which in the interval have served hundreds of thousands of customers from all over the world.

Kelbo’s guest book is filled with names from New York, England, Switzerland, Shanghai, Alaska and Honolulu. Lord Denbigh, an English milord, wrote “Jolly place.” A New Jersey patron wrote, “I traveled 3,000 miles to get a good meal.” The late Susan Peters was a regular customer and the only one to receive car service before the Kar-B-Q was built. Other movie stars are regular patrons. Nowadays when a West Los Angeles businessman wants to take a client to lunch, he takes him to Kelbo’s.

All this developed because Jack Bouck, an ex-musician working in a shipyard, knew the secret of barbecued ribs and roasts. Neither he nor his partner Tom Kelley knew beans about running a beanery. Jack and Tom went blindly into a business venture with only a recipe and ran head-on into success.

As a youngster, Jack joined a professional band engaged by the Dollar Steamship line. In restaurants in Hong Kong, Shanghai, Manila and Honolulu Jack was impressed by the quality of the barbecued ribs and roasts. On his free time he visited the kitchens and made friends with the Chinese chefs. There he learned the secret of barbecued ribs, roasts and sauces.

In World War II, after a hitch in the Marines, Jack got a job at the San Pedro shipyards where he met Tom Kelley.

In a shipyard you get sick of sandwiches. While Jack and Tom were griping one day Jack said, “You and your wife come over to the apartment and I’ll cook you the best barbecued dinner you ever ate.”

“To make a long story short,” Tom rentes, “when I finished the barbecued ribs, yams, and pineapple, they had to walk me around the block four times!”

Tom was sold. “Bouck, we’re going into business.”

They pooled their savings—$250 each. They spent their time off searching for a suitable location. The corner at Exposition, Gateway and Pico boulevards in West Los Angeles looked good.

They bought an old Army barrack for $155. Two hours daily, before going to the shipyard, they worked dismantling it, hauling the material to their site. They decided to begin with the refrigerator. They studied books and how-to articles in magazines and squared that away.

The barbecue pit was next on the program. They found that an old brick building at the Veterans Hospital in Sawtelle, two miles away, was being razed. They bought one wall for eight dollars, knocked it down, cleaned the brick, and hauled it away themselves. When the novice bricklayers had finished the pit their nest egg was exhausted. To earn more money they contracted for Sunday work installing safes in markets and other businesses. When they had established another small fund they went on with their building.

“It was a wonder,” Jack said, “that the neighborhood didn’t circulate a pe- tition against us, we were so long finishing the thing.”

Opening night was 18 months after starting the project. For months a sign in front had proclaimed, “Kelbo’s Hawaiian Barbecue Opening Soon—It Says Here.” By that time they were really broke. They had to borrow $50 for cash register change. And having gone into it so far, they hired an Hawaiian string orchestra to play outside.

A huge spotlight shuttled across the sky. Opening hour was to be at eight p.m. Late in the afternoon all was in readiness—gallons of salad, the pit filled with meat and yams.

When Jack returned at seven o’clock he was astonished to see lines of people. Cars were double parked; police directed traffic. When the doors opened the crowds jammed the place. Orders started piling up when they discovered that coffee had not been made. The French Fry cutter broke down and the potatoes had to be cut by hand. They worked so hard and fast that they never did hear the music outside. Periodically they bolted into the refrigerator to cool off. And they just stared at each other, bug-eyed. They had cut fingers, burned hands and arms, and still the crowds came. Some of the customers stood in line from eight o’clock until eleven.- The boys had to close the place at one a. m. because their food ran out.

When the last customer had left, Tom and Jack dropped exhausted onto a bench, “Where did they all come from?” gasped Tom.

Jack explained that one man had been watching the building go up for a year and a half. Others had smelled the ribs barbecuing all day.

It was many months before the boys had more than four or five hours sleep each night. They did their own dishwashing, and after the last patron* left at 1:30 in the morning, preparations were made for the following day—ribs and roasts into the barbecue, salad to make, pineapple to slice, working until five a. m., then back again to open up at eleven for lunch. In the first year of operation they grossed a quarter of a million dollars!

In 15 months they had 13 employees, serving 2,300 customers each week, added the Kar-B-Q, enlarged the pit and built the Fairfax place opposite Gilmore Stadium. And the feverish pace of that opening night has never let up. Once they opened their doors, success hit the boys like a tidal wave. Neither is complaining—not seriously, anyway. For anyone who wants to copy them they have some advice. First, find your magic recipe. Second, learn something about business management. If they’d done that, the boys say, they’d have saved the first two or three fortunes they made in ribs. As the first tip is the toughie, maybe you’d better learn about management first—you can always use this basic knowledge.

Beautiful and makes beautiful toast!

On the gift table they’ll praise
this Proctor for its beauty …
on the dining table
she’ll praise it for its skill…
its outstanding ability to make
toast exactly to suit your taste …

a feat made possible by
its wonder-working
Proctor Color Guard.
The swish of a cloth keeps it
shining bright…
and its sliding crumb tray
works so easily, like a drawer.
Fair trade price, $22.00
Federal excise tax included.

To make your toaster gift breath-taking, Proctor Dealers are offering a beautiful tray set, worth $9.95…together with the $22.00 DeLuxe Proctor Toaster, both only $25.95 . . . with the $15.95 Proctor Toaster, both only $19.95.

PROCTOR AUTOMATIC POP-UP TOASTER

PROCTOR ELECTRIC COMPANY, PHILADELPHIA 40, PENNSYLVANIA

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Food Fakers Caught by Simple Kitchen Tests

LOW prices for commodities stimulate the business of the food faker, permitting him to sell his adulterated and “doctored” foodstuffs at prices lower than the lowest that can possibly be asked for pure articles.

However clever the faker may be, science can catch him and his spurious concoctions by very simple means; means so simple indeed that every householder may take advantage of them to protect the health and well-being of his family.

No elaborate chemical apparatus is necessary and the tests are simple enough to be handled by the most unskilled person.

It often happens that very cheap tea has been treated with coal-tar dye-stuff to make it more “green”.

An Easy Tea Test

The tea cheater may be very easily caught by the simple expedient of rubbing some of the tea between the folds of a clean cloth. If the tea has been dyed, some of the dye will be found to discolor the cloth used for the rubbing. In conducting this experiment, the tea should be squeezed hard as it is rubbed.

Chicory in cheap coffee is an old trick. While chicory is not a dangerous adulterant, it is spurious and has no place with good coffee.

In general it may be said that a good, pure coffee will float if placed on the surface of cold water held in a glass. If heavily adulterated, most of the adulterated portion will slowly sink.

This test may be made more positive by shaking a small amount of the coffee in a saturated solution of ordinary table salt and water. The coffee is pure if nearly all of it floats and the liquid becomes a pale yellow. A saturated solution is prepared by warming the water and dissolving salt in it until the water refuses to take any more.

Not all adulterants are as harmless as chicory. One of the most dangerous ones might be found in pickles. The food faker knows that pickles and the vinegar solution that preserves them, may be made to take on a beautiful green color by the presence of copper. This is done by boiling the pickles in copper kettles.

Nothing more elaborate than an ordinary iron nail is needed to expose this little trick. A small amount of the vinegar is poured out into a cup and an iron nail is placed in it.

This is set away for a day or so and if the pickles contain a dangerous amount of copper, the nail will be found to have been copper-plated in the meantime. If this happens, there is no fit place for the pickles but the garbage can.

Test Your Butter

A candle and a spoon is all that is needed in the way of equipment for a good butter test. Cheap butter, and sometimes butter that is high priced, is filled with cotton seed grease which, while not harmful, should not be found in butter sold by that name.

A small amount of the butter is placed in a spoon and the spoon is held over a candle flame until the butter boils. If absolutely pure it will boil very quietly. On the other hand, if it contains foreign greasy matter, it will behave very badly and sputter loudly.

Some housewives are tricked into buying jams and jellies because of their pretty colors. This is a dangerous attraction, for it may mean that the articles have been treated with dyes. The alert housewife may use the following simple experiment to determine whether or not she is being victimized in this way.

A small amount of the jelly is placed in water and boiled. Into this solution, a small piece of white cloth is placed. After the cloth has been permitted to boil, it should be dried and washed. If the jelly has been dyed it will be found that all of the color cannot be washed out of the cloth.

When bakers use inferior flour they cover it up by using plenty of alum to rob the flour of its deserving dark color.

Such tricky business may be detected by soaking a piece of the bread made from such flour in ammonia carbonate which may be purchased at the corner drug store.

Detecting Watered Milk

The watered milk game is an easy one to catch although two simple chemicals will be needed in the experiment. About a quarter ounce of milk is poured into a container. One drop of formalin is added to this and the mixture is then agitated. After this add a drop of sulphuric acid. If the milk turns blue as result of this treatment, it has been watered.

A solution of pure sugar should be absolutely transparent and should not present a foggy appearance. This is the basis of the sugar test.

A small amount of sugar, say three tablespoonfuls, is dissolved in a glass of water. A newspaper is then held up behind the glass so that the observer will have something by which to judge.

Pure ice cream should contain no gelatine or cornstarch. Indeed it is a sad commentary on our business ethics here in America when it is admitted that it is not always possible to buy ice cream without one or both of these adulterants being present.

Those who insist on buying the pure article and who wish to check the honesty of the maker will find the following test a simple and effective one. If a solution of the ice cream is made and a small amount of iodine added, a blue color results after shaking. This indicates the presence of starch.

For gelatine a more complicated test is needed. About two teaspoonfuls of ice cream is dissolved in twice as much water. To this is added two teaspoonfuls of mercuric nitrate. The resulting solution is filtered and added to a solution of picric acid of equal volume. A yellow precipitate discloses the presence of gelatine without any possible doubt.

Benzoic acid or sodium benzoate are two very bad preservatives and any effort spent in disclosing them would be very much worth while. Any food like catsup suspected of containing them should be given the following treatment: First, it should be slightly acidified by adding a little acid of any kind. After this, the resulting mixture is shaken with ether. If left to stand, the ether will come to the surface and evaporate. This should be permitted and the result dissolved in hot water. Then a little ammonia is added, and the excess driven off by heating. This done, a few drops of a one per cent ferric chloride solution is added. A brown precipitate indicates the presence of either benzoic acid or sodium benzoate. A violet color indicates the presence of salicylic acid.

Now you get a frosty first course in a new Morton 3-Course Dinner

Brand-new Morton 3-Course Chicken-N Dumplings

What a great, cool way to start the meal! A frosty fruit salad with bite-size marsh-mallows. So easy to thaw and serve. Ready to eat by the time you take the rest of the meal out of the oven! The complete meal includes: tender chunks of chicken, light, airy dumplings in rich gravy, garden peas, buttery whipped potatoes, and dessert … a luscious walnut brownie. Prepared with great time and care.

When you don’t have time to cook like this … remember, Morton always does.

With Morton you’ve got it made!

Honestly, I couldn’t even work up the interest to OCR anything but the intro. I feel like the designers at Woman’s Day used this feature to show the world just how many different fonts they had.

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Woman’s Day Dictionary of SANDWICH GLASS

Text by EDITH GAINES
Photographs by BILL BEECHER

Pick up a piece of Sandwich glass and you hold in your hand a piece of America’s past. Lacy loveliness, satisfying design, glowing color are all part of its attraction, but it has historic appeal as well. Sandwich, the Cape Cod town which gave it its name, became important with the building of the glass factory there in 1825, but it was never an industrial town. Sandwich glass was the creation of people living in what was then, as it is now, an enchanting little New England village: the men made it, their wives and daughters decorated it, their sons Carried wood for the furnaces. Everyone took pride in his work, and the glass reflects all this. Today, with the factory long gone, Sandwich is still a glass town. Many of its homes boast pieces made by or for someone in the family, there are fabulous locally-owned collections, and every summer thousands of visitors revel in the magnificent display at the Sandwich Glass Museum, whose curator is a grandniece of Nicholas Lutz, one of the factory’s best-known craftsmen.

Sandwich glass became famous so early in the history of collecting that any lacy glass or overlay, for example, is apt to be called Sandwich. For our woman’s day Dictionary of Sandwich Glass, however, we have chosen only wares actually made at Sandwich. We think their charm, their beauty, and their astonishing variety will show you why this glass is almost certainly the best loved of all American antiques.

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ARE HENS’ EGGS WORTH EATING?

By RENE BACHE

IN order to answer this question in a way that will be useful to the American housewife, the Government Office of Home Economics has devoted to it an exhaustive study.

It has reached the conclusion that the most important usefulness of eggs in the diet is as a substitute for meat. Beef and eggs are much alike in composition. But eggs, even at a rather high price per dozen, are cheaper than meat and equally satisfying.

They require less time, less fuel, and less labor for cooking than most other foods, and for this reason their use as a hot dish at a meal may often be an economy. Without question a reason for the popularity of eggs in most households is that they can be so easily and quickly prepared in appetizing ways.

A dietary study of one hundred fifteen women college students showed that, when one principal dish was served at a meal, the quantity required to satisfy all appetites was, of beefsteak, thirty-six pounds; of mutton chops, forty-five pounds; of hamburg steak, twenty-four pounds; of sausage, thirty pounds; and of eggs, only fifteen pounds.

Nearly three-fourths of an egg is water. It contains 13-1/2 per cent of protein (the stuff that makes blood and muscle), 10-1/2 per cent of fat, and 1 per cent of mineral matter. The fat is concentrated fuel for running the body machine ; the mineral matter goes to make bones and other tissue.

Sirloin steak is 54 per cent water, 16-1/2 per cent protein, 16 per cent fat, and 1 per cent mineral matter. The refuse is a trifle more than in the case of eggs.

Thus one sees that there is no truth in the commonly-accepted notion that an egg contains as much nutriment as a pound of meat. Indeed, a pound of beef contains more nutriment than a pound of eggs; and it takes eight average eggs to weigh a pound. But the percentage composition of the two is approximately the same.

The white of an egg is practically pure albumen; but the yolk is composed of a great variety of substances, including fatty matters, phosphorus, iron, calcium, magnesium, and half of 1 per cent of a pigment that gives it its yellow color. No wonder, then, that eggs are so valuable as food for man.

One constituent of the egg albumen, by the way, is sulphur. It is this mineral element that stains the egg-spoon black—the sulphur combining with silver to form a sulphide of the latter metal.

The housewife prefers eggs that have yolks of a deep-yellow color. She thinks that they give to her cake or custard more richness. Nor is her idea on this point without reason ; for such yolks have a higher flavor.

This desirable color, it appears, is contributed chiefly by green feed. If hens have not enough of this kind of feed, the yolks of the eggs they lay will be of a pale tint. This is a useful hint for producers who cater to the “fancy” market, where deep-colored yolks are at a premium.

The fancy market also demands eggs whose whites shall, when cooked, be as white as possible, and not tinged with color. It is even important that the whites shall match. The head-waiter in a high-class restaurant nowadays would make a row in the kitchen if two poached eggs were served to one of his patrons, one of them clear white and the other greenish-white or yellowish-white.

These of course are mere details, but they have market importance. In New York City, by the way, eggs with white shells command five cents more a dozen than brown – shelled eggs. In Boston it is the brown eggs that fetch a higher price. But the notion, entertained by many people, that brown eggs have a richer flavor is pure nonsense.

When eggs are whipped, air is beaten into them; and, when the beaten eggs are added to dough, the air-bubbles are distributed through the mass. When the dough is cooked, the inclosed air expands, the result being a porous structure. Angel cake affords a familiar illustration. It is interesting to note that recipes for cakes today call for fewer eggs than a generation ago. This is because the housewife, having baking-powder at hand, relies less upon eggs to make her cakes light. She uses only enough of them to give the desired flavor, color, and texture.

There are a number of so-called “egg-substitutes” on the market, some of which are made from casein and albumen mixed with a little flour. Others are mixtures of animal or vegetable fats with albumen and starch. Yet others are mainly starch colored yellow, and are advertised for the compounding of custards and puddings.

Vast quantities of eggs are now sent to market without shells, frozen or dried —the object in either case being to preserve them. For this purpose the “egg- breaking” concerns buy eggs of grades which usually are no longer fit for food. Only those actually rotten are rejected, and the fluid product is strained before being dried or frozen.

The great manufacturers of biscuits and other such products use these dried and frozen eggs on an enormous scale, paying for them a small fraction of the cost of fresh eggs. Thus they enter into daily consumption by a majority of all the people in this country.

In the matter of heat producing, the average egg lags slightly behind a glass of fairly rich milk.

Living Dolls Love Foodarama Living

What’s Foodarama Living? A wonderful new way for the whole family to live better and save money, too!

Foodarama gives you a supermarket selection of fresh and frozen food at your fingertips. Save time by shopping less . . . save money by having room for “specials.” Entertaining’s more fun . . . you can prepare everything in advance.

With Foodarama, you never have to defrost either the refrigerator or freezer. And “No-Frost” Foodarama costs less to buy and operate than a separate refrigerator and freezer.

Fabulous Foodarama is just one example of what Kelvinator’s policy of constant basic improvement can do for you. Kelvinator doesn’t waste money on costly annual model changes. Instead, it devotes all of its efforts to constantly improving the quality and usefulness of its appliances.

Now is the time to move up to
Fabulous FOODARAMA by Kelvinator

Cream or Milk as You Want It

AMONG the many cream and milk skimmers, this one is considered by housewives to be one of the best and most practical. Simple in operation, it is entirely made of aluminum and is thoroughly sanitary.

When cream is desired, the aluminum tube is let down into the bottle to the depth of the cream. When only milk is wanted, the tube is let down until it reaches the milk and does not disturb the cream. It is easily kept clean for a strong stream of hot water injected through it direct from the faucet removes all accumulations in the tube.

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Give an Old West Chuck-Wagon Party

“Go West” Invitations

Have your party in the wide-open spaces of your own back yard, with all the Western atmosphere you can muster. Even the invitations can have a “Go West” appeal for 7- to 11-year-olds if they’re made this way: Paste brown wrapping paper onto thin cardboard; from it cut out a wagon like that above. From plain cardboard, cut out a wheel; sew it to the wagon, using a button as a hub. At the opposite end of the wagon, punch a hole; run yarn or twine through the hole; then tie it in place. On the wagon, write the rhyme, place and time of party, etc.

Chuck-Wagon Scene

THE CHUCK WAGON: Lay long planks across 2 sawhorses. For the canopy at the end, secure 3 heavy wires or hoops, about 1 ft. apart, over the planks; cover with burlap. Cut out 4 wheels (optional) from single large sheets of cardboard (or from stapled smaller sheets) ; attach them to sawhorses, with large corks for hubs.

THE SETUP: On planks, arrange, for help-yourself service, a pile of tin pie plates, salt and pepper shakers, and inexpensive forks, knives, and spoons as shown opposite. Hang tin cups alongside the planks. For napkins, use red bandanas. For the centerpiece, fill a catchup bottle with field flowers. Red lanterns provide light.

SCENERY: For seats, use empty nail kegs (from a hardware supply house) ; top each with a round brown cushion. For added Western flavor, on squares of colored paper, draw brands (like those shown opposite) ; tack them up on trees, a fence, etc.

OLD WEST FAVORS: Provide each cowboy and cowgirl with a neckerchief or a horseshoe-shaped magnet.

Let’s Play

STEER-ROPIN’ contest: On a piece of plywood or scrap lumber, paint the head of a long-horned steer. Pound several spikes into the horns. Each contestant has 3 tries to rope the steer with rope quoits or a lariat.

THE CHASE: This is an obstacle race. Before the party, print the 8 signs below; set them up around the yard as indicated. Each sign represents a certain spot in the yard, and tells the players what to do:

PHANTOM CORRAL… “Start Here” (at starting line)
HANGMAN’S TREE… “Run Around Tree” (pole in ground)
WATER HOLE… “Take Drink” (pail of water, paper cups)
AMBUSH TUNNEL… “Crawl Through” (3 overturned chairs)
SHADY CANYON… “Take Nap” (any shady spot)
SHEER CLIFF… “Turn Somersault” (Small pile of sand)
SNAKE LAKE… “Jump Across” (tub of water)
DESPERADO HIDEAWAY… “Get in and Roll” (barrel open at ends)

At partytime, divide guests into 2 teams—Good Guys and Bad Guys. At a signal, the first player on each team races through the obstacle course and back to the starting line, where he touches the next player, who then does the same, etc., until all players have participated.

STAGECOACH: Before the party, write a wild-West story depicting the holdup of a stagecoach. Mention these characters frequently: cowboy, young lady schoolteacher, driver, guard, sheriff, outlaw, etc.

At partytime, appoint one child to be the narrator, and the other children to act the characters in the story. The children sit on the nail kegs, and the narrator reads the story aloud. As each character is mentioned, the child who represents that character runs around his nail keg and sits down again. Whenever the narrator says, “stagecoach,” the children change places; in the confusion, the narrator tries to get one of the other places. If he succeeds, he becomes one of the characters and the player who lost his place becomes narrator.

SHOOTIN’ CONTEST: Tack a target up on a fence. Let each player have 3 shots at it with a toy gun that shoots harmless, yet accurate, cork pellets.

RANCH-LIFE QUIZ BEE: Ahead of time, prepare a list of questions about cowboys and ranch life, a different question for each guest. Here are some samples you could use:

Q- What is a chuck wagon?
A. The wagon from which cowboys have their meals when out on the range.

Q. What is a ten-gallon hat?
A. A wide-brimmed cowboy hat.

Q. How do cattlemen identify their cattle?
A. By the brands.

Q. What is the name of Roy Rogers’ horse?
A. Trigger.

Q. What used to be the penalty for stealing a horse?
A. Hanging.

Q. Name 3 states where you’ll find many cowboys?
A. Texas, Arizona, Nevada.

At partytime, divide guests into 2 teams; have them sit on the ground, facing each other. Ask questions first of one team, then the other. When a player fails to answer correctly, he drops out.
Grand Prize.

Throughout the party’s games, give cowboys and cowgirls points instead of prizes—5 points for being first, 4 for second, 3 for third, and 2 for each member of a winning team. At the end of the afternoon, the grand winner receives a miniature chuck-wagon set, complete with campers’ eating and cooking equipment. In it there’s also a cook book, as well as small cans of pork and beans, spaghetti, and soup. And for real Western atmosphere, there’s even a phonograph record of Western tunes, plus 2 neckerchiefs.

Come and Get It

By all means, cook the “chow” outdoors —over an open fire or on a grill. Or cook it indoors and serve it outdoors.

Doggies in Toasted Buns (he-man hamburgers).
Little Tex Sauce (heated catchup).
Buckaroo Beans
Carrot Sticks
Wagon-Wheel Ice Cream
Horseshoe Cake
Cocoa, Cowpuncher Style

Buckaroo Beans
1. Cook 1 pkg. frozen corn. Cook 2 pkg. frozen, or 1 lb. fresh, green beans; or heat 2 cans Blue Lake green beans.
2. Meanwhile, heat 1 1-lb. can baked beans (Boston style or in tomato sauce) with 1-1/2 teasp. seasoned salt, 3 tablesp. butter or margarine, 1/2 teasp. Worcestershire. Add 1/2 teasp. monosodium glutamate.
3. Toss baked beans with drained cooked corn and green beans. Makes 6 servings.

Wagon-Wheel Ice Cream
1. Use 1 round 1/2-gal. carton coffee or vanilla ice cream.
2. Cut out paper stencil of wagon wheel to fit top of ice-cream carton. Lay stencil on ice cream.
3. Sift cocoa from tea strainer over stencil; carefully lift off stencil.
4. Serve ice cream right from carton.

Horseshoe Cake
The Cake Foundation: Bake cakes a day or so ahead; store, covered. Or bake cakes several days or weeks ahead; freezer-wrap; freeze. To make and bake cakes, proceed as follows:

1. Prepare and bake 1 pkg. favorite cake mix as label directs, making 2 9″ layers. Cool as directed.
2. Start heating oven to 350° F. Grease well a 10″ x 6″ x 2″ oblong pan.
3. Prepare second package of cake mix as label directs; turn into oblong pan. Bake about 35 min., or until cake tester inserted in center comes out clean. Cool as directed.

Shaping and Decorating the Horseshoe: The evening before the party, put Horseshoe Cake together, decorate, then refrigerate overnight as follows:
1. From center of 1 9″ layer, cut, remove, and reserve 3″ circle. Then cut layer in half and place one half on top of the other with Range Frosting, below, as filling. (Save second layer for a later dessert.)
2. Place 14″ x 12″ oblong wooden board or foil-covered cardboard (or large round plate) so that short end faces you. On board, set filled layer, with rounded side near end of board away from you.
3. Set oblong cake on board, with long side against cut sides of layer. Glue with frosting.
4. Starting at ends of inner arc of layer, with knife, cut down through oblong cake to form horseshoe shape. Remove center piece of cake from oblong (save for a later dessert).
5. Now, where inner arc of layer joins oblong cake, whittle off some cake to widen arc. Also whittle cake into horseshoe shape 2″ up from both ends.
6. Cut reserved 3″ circle of layer cake in half vertically. Set one half on top of the other, with frosting as filling; halve vertically. With frosting, glue a straight cut side of each half to outside of each end of horseshoe, forming straight line at bottom.
7. Using Range Frosting below, generously frost sides, then top, of cake, keeping horseshoe shape. Refrigerate.
8. To serve, set cowboy, Indian figures, and birthday candles on and around cake as shown.

Range Frosting
1. In small saucepan, heat 2 cups dark corn syrup till boiling.
2. With electric mixer or egg beater, beat 3 egg whites until they form soft peaks when beater is raised.
3. Add pinch of salt. Then slowly pour in corn syrup, continuing to beat until frosting is fluffy and forms peaks when beater is raised. Fold in teasp. vanilla extract. Use any leftover frosting to frost reserved cakes.

Machine Cooks Flapjacks, Turns, Delivers Them to Plate Automatically

GRIDDLE cakes are baked automatically in a new machine which functions either upon the mere pressing of a button or the placing of a coin in a slot. It feeds the batter to plates which are electrically heated and kept at a uniform temperature by means of a thermostatic control. The cakes are cooked without grease, turned automatically, and finally deposited on a waiting plate, by means of automatic mechanism driven by a motor. The regulator of the device can be set to cook an order of three cakes, or two, three or four orders of three cakes, or it can be operated continuously. The machine is glass encased, is four feet wide, two feet deep and three feet high, and is being used by drug stores, road stands and self-service restaurants. Engineers are now working on similar devices which will fry or boil eggs and perform other such cooking tasks. In the future housewives will merely have to press buttons.

Robot Manicurist Among New Home Aids

MANICURING machine shaves fingernails, polishes (hem, and speeds up milady’s manicure in many other ways. Flexible drive shaft is connected to small electric motor in cabinet.

PITCHER with inner glass container for ice cubes cools beverages quickly, holds five pints.

WASHER, wringer, and ironer combined in one unit takes up no more space than ordinary washer. Only one motor is necessary.

PEELER resembling hand power lathe pares potatoes, apples, and other vegetables uniformly, shaving off very thin layer. Potato is peeled quickly by turning handle.

INITIALS which can be ironed onto any cloth material, and will withstand laundering, are now available.

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Give a Saucy Pirate Party

Treasure-Map Invitations

There’s hardly a lad whose heart doesn’t beat fast at the very thought of pirates and buried treasure. So for the invitation to this party, for boys of 7 years or more, cut a 12″ x 4″ piece of yellow construction or wrapping paper. Fold it in half.

On the outside of the invitation, write the young host’s name and address, etc.: “Captain Bob Foster’s Birthday Party, 120 Valley Avenue, Blue Mountain, California, Friday, October 14th, 1955.”

On the inside, at the left, draw a compass rose and map of Treasure Island; the dotted line leads to X, where the rhyme begins (see above).

On the inside, at the right, write the rhyme; at the bottom, print the secret password and prick it at intervals with a pin. Add instructions on how to read it.

The Pirate’s Den

shipshape fittings: Place a sturdy box on each side of the doorway leading into the party room. Nail a broad 4′ plank across the top of them. Then hang a curtain or sheet in the doorway so it just touches the plank. Pirates must use the plank to enter the room.

Cut out lots of pennants from bright-colored cotton yard goods. Staple them to a heavy cord; then string them in the party room, here and there or from high to low points.

In the wall light fixtures, use red and green bulbs to simulate the port and starboard lights of a ship.

Cut cardboard to fit over each window; paint it black; cut a circle from the center of each to resemble portholes; tape to windows.

Captain Morgan’s Table

it’s a swashbuckling setup: Use a picnic table with benches. Cover the table with a black cloth made of yard goods. Set the table with red paper napkins (a red rubber hatchet holds down each napkin) and red-handled picnic-type forks and knives. For plates, collect the metal-type plates on which frozen dinners come; with enamel paint, paint each white; when it’s dry, paint on a black Jolly Roger (skull-and-crossbones) insignia. Complete the setting with white china mugs (dime-store variety).

jolly roger place cards: From thin white cardboard, cut 7″ x 3-1/2″ place cards. Fold in half; on each, outline Jolly Roger insignia, with top of insignia at fold. Cut out around top of insignia, as shown. Write name of pirate on each—Captain Kidd, Jean Lafitte, Captain Morgan, Long John Silver, Ben Gunn, etc.

pirate-garb favors: Each young pirate receives a pirate hat (with white Jolly Roger insignia on it), an eye patch, and mustache, all made of black construction paper. The hat and patch are held on with hat elastic. A rubber dagger from the dime store and a red crepe-paper sash, cut from folds of crepe paper, complete the attire.

galleon centerpiece: Buy an 18″ black sailboat; remove cloth sails. Insert 3 wooden dowels of different lengths into holes in deck as shown. Make sails from stiff white paper; paint Jolly Roger insignia on one. Paste sails onto dowels as shown; with cord, attach 4 jib sails to bow of boat.

Pile some rocks at far end of table; to these, secure the ship, letting it heel. Scatter colored pebbles about. To the masts, paste white and black pirate flags as shown. Station rubber pirate figures, in various poses, on deck and in tiny crow’s-nest (use a paper cup). Place a cork float at either end of the ship; into each, insert a large red candle.

Seafaring Food

Twin Treasure Sandwich Chests
Pirate Treasure (Raw Relishes)
Ship Ahoy Ice Cream
Jolly Roger Cake – Cold Milk

Twin Treasure Sandwich Chests
2 loaves unsliced bread
Lettuce
Raw relishes
Sandwich fillings of tuna, deviled ham, etc
Chocolate “gold” coins

1. With long sharp knife, cut off 1/2″ slice from top of day-old loaf of bread, cutting almost but not all the way through and leaving hinge along long side.

2. Now, starting 1/4″ in from edge of crust and letting knife extend down to 1/4″ from bottom, cut all around inside of loaf.

3. Then insert knife into outside of long side of loaf, 1/4″ up from bottom crust and in from end, so that blade extends across width of loaf to within 1/4″ of crust on opposite side. Then saw across length of loaf to within of other end, so block of bread is completely loosened. Now lift out block.

4. Slice block of bread; then make it into sandwiches with tasty fillings of tuna, deviled ham, etc. Arrange sandwiches in chest, tucking lettuce here and there. Garnish chest with carrot curls, radish roses, celery sticks, and ripe olives (resembling jewels) ; add “gold” coins of sweet chocolate.

5. For second chest, repeat above.

Ship Ahoy Ice Cream

1. Make small square paper sails—2 for each ship. Insert narrow candy stick into each.

2. Quickly halve each very firm pint of brick ice cream into 2 lengthwise oblongs; cut corners from front end of each oblong to form bow of ship.

3. Into each oblong, insert 2 candy-stick sails: then press 2 or 3 small round candies with holes in the center into each side for portholes.

Jolly Roger Cake

1. Fill and frost 2 9″ cake layers with 1 batch seven-minute frosting, or 1 pkg. fluffy white frosting mix, prepared as label directs.

2. Make Cocoa Party Cream this way: To 1/2 recipe Party Cream (page 185), add 2 tablesp. cocoa.

3. Draw 9″ circle on piece of cardboard. In circle, sketch Jolly Roger insignia. Cut out insignia; lay on center top of frosted cake; then sift cocoa from tea strainer over entire top surface of cake. Carefully lift off insignia.

4. Using Cocoa Party Cream in cake decorator with plain tube, write “happy birthday, Captain Bob” around side of cake.

Buccaneer Games

PIRATE_GOLD: As guests arrive, each gives the secret password, then draws a name tag bearing one of the pirate names on the Jolly Roger Place Cards (page 74). Each guest pins on his name tag and receives a bag of chocolate “gold” coins or marbles. Anyone failing to call a guest by his pirate name during the party forfeits a “gold” coin.

WALK THE PLANK: Lay a plank flat on the floor; at the end of it, place a small tub of water. As soon as each guest has assumed his pirate name, give him a trial run and let him walk the plank, then jump over the tub of water with ease.

Now blindfold the victim; while he is being blindfolded, the water is quietly removed. It is very comical for the guests who have already gone through the ordeal to watch each one cautiously edge his way out on the plank, then jump wildly into the air, momentarily expecting to land with a splash.

PIRATE HIDEOUT: The child who is Captain Kidd for the afternoon hides while the others slowly count to 25. Then all scatter and hunt for Captain Kidd in his pirate’s den. As soon as one player finds the Captain, he doesn’t say a word but hides right along with him. And so it goes until all have found Captain Kidd. The first one to discover the Captain’s hideout becomes the next person to hide.

TREASURE HUNT: Before the party, the young host fills a treasure chest with chocolate “gold” coins and hides a silver fifty-cent piece at the bottom.

For each pirate, the host prints, on torn pieces of brown paper, a different set of 3 clues, each giving directions on how to find the next clue; then he prints a fourth clue, which is the same for all. He puts all the first clues into a bag, hides the rest as directed, and finally hides the treasure chest itself in the “West.” Here’s a sample set of clues: 1. Yo ho ho and a pirate ship, In the piano bench you’ll find a slip.

2. Look alive, man, or you’ll walk the plank.
It’s hidden beneath the piggy bank.

3. Look under the rug; step lively will ya, You’ve been double-crossed by Long John Silver.

4. And now, young man, go West, go West, The treasure’s in the treasure chest. At the party, each pirate draws his first clue from the bag. It leads him to the next, etc., and finally to the treasure.

The winner must turn in all 4 clues. His prize is the fifty-cent piece. All share the “gold.”

Oven Toaster

Old-fashioned, oven-flavored, buttered toast for breakfast takes only two minutes with this new Munsey toaster that also bakes frozen waffles, warms coffee cake, toasts cheese sandwiches and browns rolls. Made of lightweight aluminum with electric coils as its heating element, the toaster comes with a pull-out tray on which you can toast four slices of bread at once. It’s fine for English muffins and chunky Italian bread and you have no problem putting in or taking out such items as you often do with pop-up toasters.

New Condiment Tastes Like Meat

A WHITE powder that tastes like the juice of red meat yet can be eaten by the strictest vegetarian, since it has no trace of meat in it but is made from the gluten of flour, is announced by A. D. Little, Inc., Boston chemical engineers, as increasing in popularity in Japan and China and as now being introduced into the United States. It is a chemical called sodium glutamate made by boiling gluten from wheat flour for hours with strong hydrochloric acid, neutralizing with soda and allowing the resulting salt to crystallize. There is obtained a fine white powder resembling baking soda which keeps well and may be used in an ordinary shaker like salt.

Automatic Griddle Bakes Three Fluffy Flapjacks a Minute

A FLAPJACK griddle that is entirely automatic in action has recently been placed on the market by a Los Angeles firm. Batter for five hundred cakes may be placed in the tank, after which it is only necessary to turn on the switch and carry away the cakes.

Batter is fed to the grid by an automatic process, making the cakes uniform in size. The aluminum griddle, which requires no grease, revolves just fast enough to bake the cakes on one revolution. Half way around, the flapjacks are automatically flipped over, and when the circle is completed they are lifted off and placed on a plate which is held by a rack on the side.

The heat is controlled by a thermostat, thus saving electricity and insuring that the cakes are cooked to the proper turn. The manufacturers even furnish a prepared flour to which it is only necessary to add water to make light, fluffy cakes.

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Food-Not To Be Eaten

FEAST your eyes on that gorgeous display of sharp, tongue-teasing cheese; smack your lips at the lush ripe fruit, the mellow-spiced hot ham. Melt your mouth with a long look, but don’t try a quick bite—-you’ll crack your teeth!

The beauty in this banquet is only paint- deep. It’s all art for the eye—not food for eating. But that art saves real food from waste in those elaborate dinners on stage and screen and in fancy displays.

Twenty-one years ago Mary Inman, a thrifty bookkeeper in Brooklyn, was shocked by the spoilage she saw in a display of real food. She had studied sculpture and had a flair for both color and cooking. She cooked up succulent dishes and experimented with food forms in plaster, paraffin and cement. By artful touches of paint and varnish she learned to make fake food look real.

Today Miss Inman employs six artists to help her meet the orders from merchants, advertisers and theater and motion-picture producers. Like a good housewife, she usually begins her day at the stove. The “breakfast” she prepares, however, may include a fragrant ham, luscious pressure-cooked vegetables or a golden-crusted roast. The imitations then are molded with such painstaking care for detail that one item may take six months to get its startlingly real look.

Home Toaster Turns Itself Off

MAKING toast that is tastily browned requires that the busy housewife watch the toaster closely, but with the small home toaster shown at the right, recently placed on the market, the watching is unnecessary. The lever is set for the heat desired and the current turned on. When the toast is finished it is automatically ejected from the machine.

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Mechanical and Electrical Devices for the Housewife

Water is boiled in eight minutes and an oven heated in six minutes with this new electric stove, which delivers three degrees of heat. The heating element nestles in a bowl shaped reflector which directs all of the heat towards the utensil.

Equipped with motor and power head, to which are fitted devices for mixing dough, chopping meat, etc., this table is a complete kitchen workshop in itself. It is finished in white enamel.

Messiness is avoided by use of this stand for a food and meat grinder. It is placed on the kitchen table.

This combination dining table and kitchen cabinet is especially suitable for crowded apartments. A number of handy drawers and shelves are provided. The table, which has a porcelain top, slides back into the cabinet when not in use.

A hand operated machine for home dry cleaning is shown at the right. The corrugated inner bottom of the machine retards the garment’s movement, so that the fluid is thrown over and through the fabric.

The last word in home entertainment is represented in this “Filmophone radio,” a combination radio, phonograph, and movie projector with talkie equipment. The records are played in synchronism with the film. The cabinet is shown at left.

Using the attachment shown in the insert, an electric iron can be converted into a hot plate. The new electric stove, shown above, uses two 150-watt lights in top and bottom to cook, broil, steam, bake, fry or roast any kind of food. Insulated walls retain the heat from the lamps. The stove comes furnished with a wide variety of utensils—enough to cook a meal for ten or twelve persons.

New Toaster Works Automatically

TWO slices of bread can be toasted at once to any predetermined degree in a new automatic toaster recently placed on the market.

Bread is inserted in holders in the door, as shown in the photograph at the right, bringing the bread between the heating elements when closed. A dial on the front of the machine regulates the length of time the current is left on. determining whether the toast is to be light or dark. Pressure of a lever turns on the current and starts the timing device operating.

When the toast is ready, the current is shut off automatically and the door falls open, permitting the toast to be removed. If not immediately removed, it is claimed that the toast is kept warm for some time by residual heat. Timing mechanism of the machine is designed to be trouble-proof, operating with a rotary action rather than clock escapement. Another feature of the device is the fact that the timing dial of the machine can be adjusted while the toaster is in operation.

Device Keeps Canned Milk Fresh
ANEW can-opener has been perfected for use with evaporated milk, maple syrup, or other liquids which are poured from the can. The device consists of a steel strip to clamp on the can. Back of these clamps are two sets of arms tipped with puncturing levers. When pressure is applied the points break through the head of the can, while pressure on the inside of the lever raises the points and permits pouring the liquid. Released, they seal the hole tightly again.

Novel Ice Cream Dispenser

SODA jerkers and confectioners who are called on to “dish up” ice cream cones will appreciate the labor-saving features of a new tray which holds the cones in such a manner that both hands are free for the filling operation. Aside from its time-saving aspect, the tray permits the salesman to pause in his work of filling the cones in case he is called on to serve a rush customer.

The section containing the holes which hold the cones fits over a wooden tray base, so that the device comes in two parts. Advertising copy for ice cream manufacturers can be imprinted on the holders.

Plastic Oven is the latest use of the wonder synthetic. It offers considerable advantages for the housewife, chiefly in reducing possibility of burnt steaks, roasts, cakes, etc. Model shown is British.

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A Hundred Miles of Cookies Every Day

USING complicated machines, modern bakeries turn out millions of cookies every day to satisfy the American sweet tooth.

MUCH has been said of quantity production, and in the public mind the term usually is associated with motor car assembling. But the process of continuous manufacture was in use in other industries long before the automobile achieved its remarkable popularity.

Among the interesting and romantic if not so widely advertised industries utilizing the continuous process of production is the manufacture of table dainties for everyday consumption, such as cookies and other pastries. These factories also have their miles of conveyor belts which pick up raw materials at one end of the plant, receive added ingredients as they pass certain stages, and finally emerge a completed product.

Cookies are one of the leading products of the pastry and confectionery industry. They may be said to be an American institution, in that the United States leads all other nations in their manufacture and sale.

The bulk of ingredients that go into a modern cookie plant and the number of individual articles that come out in a finished stage offer a computation in mathematics. In many cities there are factories that produce hundreds of miles of cookies every week. A production of 100,000 cookies a day requires about 125 sacks of flour, 7,000 pounds of sugar, 500 gallons of pure, fresh milk; 500 pounds of butter, 9,000 dozen eggs, 3,000 pounds of shortening and 2,400 pounds of fruits.

The huge batches of ingredients go into giant electrically driven mixing bowls armed with paddle agitators which work up the dough. When the mixture Is ready, it is cut into shape and delivered to an endless belt which carries the dough through the ovens into the shipping room.

Ketchup Pump-It
MR. D. F. Bachellor of Glendale, Calif, had an extremely active mind and when a major operation confined him to a hospital bed for a long period of convalescence, he kept right on thinking. One day a visitor mentioned how much better the world would be if someone would invent a device to get ketchup from a bottle without pounding and thumping. Bachellor weighed the problem. “Why thump it when you can pump it?” he thought. There was the solution. He worked out the plans and when he left the hospital he made one pump after the other until he found the perfect answer. The first million Pump-Its have already been sold and the second are disappearing rapidly. For bringing happiness to ketchup-eaters everywhere, Mr. Bachellor will receive Mi’s $50.

Dishwasher Aids Housewife
AN ELECTRIC dishwashing machine which uses six quarts of water, cleans all the dishes in the machine in eight minutes. Taking up but little room in kitchen, the mechanism is simple enough to be operated by a child. The dishes are placed in a basket which in turn is placed in the machine. The basket is self-locking, and stationary during the washing operation, thus eliminating all chance of dish breakage. An agitator with four blades revolves around the perforated basket, forcing the water upward between and over the dishes. The water strikes the dishes at all angles, doing a thorough and sanitary job.

Cob Tongs Provide Sanitary Method for Holding Corn

These novel tongs provide a sanitary means of holding hot roasting ears. Made of stainless steel, they permit the ear to be grasped securing without the fingers touching the corn. Claws on the ends of the tongs are shaped in “fish hook” manner so that the corn cannot possibly slip.

Double-Spiral Corkscrew

DRAWING the cork from a bottle of imported wine is often a losing battle. Bottles of wine should be stored on their sides to keep the cork wet and pullable. But on the long voyage from the vineyards of Europe to your table, the cork often dries out. Then you’re likely to end up with a half cork bobbing around inside the bottle and your guests have the choice between swallowing bits of cork or straining them out with their teeth. Unic, pronounced “unique,” a new Swiss corkscrew with two right-hand screws, gets all corks out in one piece. It’s being imported by Susi Press Company, 200 Hill Street, Whitinsville, Mass. •

Washer in a Kitchen Table Needs No Storage Space
The problem of storing a full size electric washer in apartments is solved by combining it with a table that gives daily service in the kitchen. Occupying a space twenty-four by forty inches, the machine is complete with wringer and built-in rinse and wash tubs. It is finished in oven-baked white enamel and has a stainless porcelain top which is removable and hangs at the side when the washer is used. Seven and one-half pounds of dry clothes is its capacity. A pump to drain the tubs into the sink can be obtained if desired.