Scrantonian Tribune from Scranton, Pennsylvania • 24

19 38 THE SCRANTONIAN, SUNDAY, SEPTEMBER Attendant in Cousin Wedding The Right Way to Carve a Ham ing. but the steak itself is less attractive, and therefore this is seldom done. The carver should cut along the edges of the bone with the point of his knife, separating the meat from the bone. Then, beginning with the wide or bone end of a porterhouse or similar steak, cut into sections an inch or so in width, depending upon the number to be served. Serve a small piece of the tenderloin and a mall piece of the wide portion to each.

The small or flank end is less choice and should not be served unless it is necessary. Pot-roasts are difficult to carve because the fibers do not all run in the same direction. However, in so far as possible, the meat should be sliced across the grain. Fillet or tenderloin is cut straight across the grain in slices a little less than one-half inch in thickness. Hold the meat steady with the fork in the left hand.

Begin to cut at the thick end of the fillet. Dalton Junior Club To Meet Tomorrow The first Fall meeting of the Dalton Junior Womens Club will be held at the home of Mrs. Nelson Bunnell tomorrow evening at 8:15 oclock. The officers, who were elected last Spring, will be in charge of the meeting. They are as follow: president.

Miss Elizabeth Glorius; first vice-president, Miss Edith Close; second vice-president, Mrs, Fred Erb; recording secretary, Mrs. Nelson Bunnell; corresponding secretary, Mrs. Edson Tiffany. The program will be in charge of Miss Marjorie Stratton and Miss Marie Stanton. Miss Stratton, who will give a reading, is to enter the Alviene School of the Theatter, New York City, September 24.

Miss Stanton, a soloist, has been taking lessons from David Jenkins, this city. All members and friends are urged to attend this important meeting. D. A. R.

Announces Program for Schools WASHINGTON, Sept. 10. As school bells call millions of young Americans back to classrooms, the Daughters of the American Revolution are putting into effect this Fall a most comprehensive ap-n-oved school program. Mrs. Henry M.

Robert president general, announced today. Mrs. Samuel James Campbell. Mount Carroll, 111., chairman of the approved schools committee, formulated the nrogram and it has been sent to all chapter regents and chapter chairmen throughout the country. At present, the R.

Is assisting 17 schools. Two of the schools, Tamassee, and Kate Duncan Smith, are wholly supported by the D. A. R. Tamassee is located at Tamassee, S.

and Kate Duncan Smith, at Grant. Alabama. Both are in the mountains of the southland and are attended largely by the children of the mountain people. In speaking of the schools re cently, Mrs. Robert said: "The work in or approved schools has the active support of every member as is evidenced bv the fact that last year more than 66.000 in monev was given in voluntary contributions by the members.

Realizing that good citizenship is dependent unon good health and physeal well-being, the activities of this committee extend outside the purelv educational field. For example, during the past year Practical gifts toward better standards of citizenship included a recreation hall with equipment, a water tower and electricity for a school which heretofore had only the old-fashioned pump for its water supply, a dairy barn for the housing of cattle and for the teaching of proper dairying methods, a creamery, a home for teachers and a telephone line toward which individual D. A. F. members in many states contributed one pole A health house at the Kate Duncan Smith D.

A. R. School will be dedicated in October. Tlmrr this project the first resident nurse within a radius of many miles will be available for the mountaineers of northern Alabama. A similar health house will be built at the school at Tamassee, S.

C. Carving a whole ham is not difficult. The center slices are the choicest and should be served first. Cut even slices to the bone, then run the knife underneath to detach them. For more servings turn the ham over and carve the other side In like manner.

i Family Reunions OLMSTEAD FAMILY REUNION The eighth annual family reunion of the Olmstead family was held recently at Lake Henry. After a basket lunch was served the business meeting was held. Earl Olmstead, president, presided. Songs were sung and a musical entertainment was presented, followed by a sports program for which prizes were awarded the winners. The following were present; Mr.

and Mrs. E. Olmstead and daughter, Ellenor, West Chester, Mr, and Mrs. Orrin Sharp, Willard Sharp and Elva Sharp, Philadelphia; Mr. and Mrs.

Howard Moore, Roy Phillips, Hollisterville; Mrs. Bertha Miller, Roland Miller, Scranton; Mr. and 'Mrs. Howard Gromlich, Marlon, Earl, Lila, Ernest Gromlich, Kenneth Hartman, this city; Mr. and Roland Barnbach, Merle, Roland, Bobby and Carol Barnmach, this city; Mr.

and Mrs. Fred S. Kelton, Ruth and Margaret S. Kelton, Hollisterville; Mr. and Mrs.

Myron Moore, Hamlin; Mr. and Mrs. Carl Moore, Hollisterville; Mr. and Mrs. Dave Miller, Pittston; Frank Olmstead, Mr.

Peters, Watervilet, N. Miss Mable Bartlow and Mr. and Mrs. Pelham. FINCH FAMILY REUNION The 49th annual reunion of the Isaac and Aner Finch family was held at the home of Mr.

and Mrs. Zenith Oakdale Road, Johnson City, N. September 3. Fifty-two were present to enjoy an excellent dinner served on the lawn. Games were enjoyed by the younger members of the family.

The meeting was called to order by the president, George Finch. The officers are as follows: president, George Finch; vice-president, C. J. Sweet; secretary, Mrs. Ella F.

Treverton; treasurer, Fleta B. Finch. The next reunion will be held at the home of Mr. and Mrs. Earl Finch, Daltcnr the first Saturday in September.

Those present Mr. and Mrs. Zenith Barnum, daughters Marjorie, Laurella, Edith, Oakdale; Mrs. Ida Barnum, Mill City; Mr. and Mrs.

C. J. Sweet, Mr. and Mrs. Wesley Wallace, Montdale; Mrs.

Ella F. Treverton, daughter Fleta; Mr. and You Wont Mind Carving When You Have Learned the Rules Miss Elinor Mary Bradley, daughter of Mr. and Mrs. William J.

Bradley, Clay Avenue, was a bridesmaid for her cousin, Mrs. Thomas Creaven, formerly Miss Geraldine Ursula Keeley, last Saturday in New Haven, Conn. Miss Bradley is a senior at Marywood College. is the reason the first method is to be preferred. Loin roasts are hard to carve if the backbone is loosened at the market Otherwise this bone gives difficulty.

The backbone should be separated from the ribs by sawing directly across the base of the ribs, parallel to the chine bone. Then, after the roast is done an before it is taken to the table, the backbone is removed. The meat can be easily cut in thin, even slices, between the ribs. Directions are alike for carving loin of pork, veal or lamb. Ordinarily, veal and lamb loin are cut for chops; however, they may be roasted if desired.

ROAST OF FORK OR LOIN A crown roast, made from the loin of pork or 'lamb, is one of the easiest cuts to carve. A single chop with a portion of dressing and a spoonful of gravy is served to each person. Take care that the pieces are of equal thickness. Mrs. W.

J. Sutton, sons William and Donald, Scranton; Mr. and Mrs. Jess Keith, daughter Dorothy, Hornell, N. Mrs.

George H. Warren, Mr. and Mrs. Ebert Warren, Willow Point, N. Mr.

and Mrs. Jonas Benninger, Mrs. Mary White, Mrs. Helen Luther, Mr. and Mrs.

Byrdie Gumare, Mary Rought, Binghamton, N. Mr. and Mrs. George Finch, Mr. and Mrs.

Ronald Morgan, Mr. and Mrs. Edwin Hartman, daughters Doris, Detty, Ellen, son Jerry; Mr. and Mrs. Jack Dwyer, daughters Jacqueline and Roberta; Mr.

and Mrs. Lewis Garbett, sons Matthew, Albert; Robert Johnson, Mrs. Ethql Austin, son Norris; Shirley Burgess, Johnson City, N. Y. Beef steak Is easier to carve if the bone is removed before cook-1 BUY Everything You Need NOW TakeTil February of Next Year to Pay! ST.

ANNS POLISH GROUP MEETSj TUESDAY The St. Anns Group No. 635, Polish Womens Alliance, of the Sacred Heart Church, will hold a very important meeting on Tuesday evening at 7:30 oclock in the parish hall. Plans will made for the coming conference which will be held at Hotel Casey October 9 and 10. Mrs.

Anna Conroy, delegate to the recent council meeting at will submit a re-' port. Mrs. Victoria Boguszewski, pres- i ident of the group, will give a report on the expenditures of the recent camp at Lake Winola where the members have enjoyed a several weeks vacation. DELICIOUS FRIED TOMATOES For fried tomatoes, use fruit that is not fully ripe. Dip in egg and then cracker crumbs and fry in hot fat until delicate brown.

Pennroyal Tansy Pills DR. neKOVENS COMPOUND SAKT5 Alwaye reliable-prompt tn ef- fecte Never die-V appoint Guaranteed to Ktve satisfaction or money refunded. Price 2. Sold at drux store' or' sent bv mall ASdroae HIE CRESCENT CHEMICAL CO. P.

O. Box 611. Scranton. Pa. SMALL DOWN PAYMENT BUY NOW i I BY RUTH WHITE A roast, cooked to perfection v'and garnished artistically, is so appetizing in appearance that it deserves to be brought to the table before it is carved.

That, however, brings up the question, which is a bone ot contention in some households, Who is going to carve the roast? Perhaps the real question is, How should it be carved? It is usually lack of skill in going about this important task which makes it troublesome. Youve noticed, perhaps, that a man who carves well is really pleased to assume this responsibility. It is when he does not know quite bow to go about it that he is apt to yebel. ECONOMY IN CARVING But no matter who does the carving, or where it is done, in kitchen or dining room, it is important that it be done skillfully. Meat can be served to better advantage when it is cut in neat, attractive slices.

There is economy, too, in knowing how to get the greatest number of delicious served from a piece of meat. While practice brings facility in carving as in other tasks, you will succeed best if you understand the underlying principles. It is necessary to know the position of the bones and the direction in which the fibers of the meat run in order to carve properly. CARVE ACROSS THE GRAIN One of the basic rules of carving is to cut any, piece of meat across the grain, in so far as this is possible. This cuts tne long fiber and makes the meat more tender.

1 Another important rule is to keep the same angle of the knife after the first incision is made. This is the way to obtain neat, even slices. A good carving set is necessary to good carving. The knife should be kept sharp; and it must be of good quality if it is to take and keep a keen edge. An eight or nine inch carver is recommended for roasts, with fork and steel in proportion.

Here are the directions for carving the various familiar cuts so that they are most attractively served and the remnants are left in good condition for another dinner. To Carve standing rib roast of beef, have the roast placed on the platter with the ends of the ribs II Gray Hair But For Dad! oFor Mother! OFor Brother I OFor Sister! For Baby! OFor the Home! ow through our Food Economy, Fuel Economy and Greater Cooking Convenience is achieved by the new Glenwood Dual-Thrift? simmer-center burner-making Gas unapproached as a cooking fuel. The tiny simmer-center flame provides exact heat requirements to complete boiling or stewing with less fuel without fussy regulation simply turn valve to click position. A thousand variations of heat are avail-: able at your finger tips all under perfect control. Offers dependable, economical, vitamin-saving top cooking.

Come in and see the Dual-Thrift burner demonstrated and ask about the many other outalanding Glenwood- cooking features. to the left of the carver. The rib ends may be decorated by paper frills, and in that case the carver steadies the roast by grsap-ing the upper rib with his left hand. Otherwise he holds it steady by thrusting the fork into the center of the roast. To carve, cut very thin slices across the grain of the meat until the knife touches the bones.

Carve several slices, then draw the point of the knife along the edge of the bones to separate the slices from the ribs. ROLLED RIB ROASTS Place the roast cut side up on the platter. Steady the meat by inserting the fork just below the slice is tor be next taken. Cut each of the cords which hold the roast as you reach it in carving. They keep the roast in shape while you are carving it.

Loosen the' cord after cutting it ana mi it fall on the platter, taking care that it does not touch the TO CARVE A WHOLE HAM The center slices of ham are the most desirable and should be served first. The problem is to get the largest number of attractive center slices. Make the first incision at the large end with the knife just below the aitch or hip joint, and cut down to the bone. Cut 'parallel slices of even width, until the center section of the ham has been cut. Then run the knife along the bone, releasing, the half slices, steady the ham, while carving, with the fork.

For more servings, turn the ham over and carve the other side in like manner. CARVING LEG OF LAMB A leg of lamb is carved like a ham, for the bone structure of the two cuts is similar. The best way is to cut down through the center portion of the leg, perpendicular to the large bone. After sufficient number of slices have been cut, run the knife along the bone to release the slices, just as you did in carving ham. Turn and carve the other side in like manner.

There is another way of carving a leg of lamb, preferred by some. In the second method, the carver, instead of cutting straight down to the bone, makes a thin slice at an angle of about 30 degrees. The slices will be a little larger if cut in this way. But the meat fibers will be a little longer, which Tells Tales is No Skin Test Needed CANUTE WATER is io aft and pure that it hat never injured a tingle utet ia 24 Jean. To the best of our know! edge it the ONLY hair color log preparation proven perfectly harmlett bv a noted Scientist io one ot America's greatest universities.

lUT A BOTTLE NOW Youll soon uoderajnd why CANUTE ATER IS C' BEST SELLER. -ipplictioo 5 1 Floor 1 SEPTEMBER ACQUAINTANCE OFFER You can buy all your fall and winter needs with PIT COUPON GAS RANGES AT REAL SAVINGS DURING OUR GREAT- CORNERSTONE SALE Canute Water Keeps Your Secret! LIBERAL ALLOWANCE FOR YOUR OLD RANGE BUY NOW JUST THINK! You Get Until February of Next Year to Pay! And, yea neednt pay ana extra cent far this service! Ordinarily shoppers buy a little at a time, according la their budgeta, bat with this plan yea ean bay year entire Fall and Winter needs ALL AT ONE TIME i( yea wish and get a fall season's wear and use out af year purchases, Coupons May Be Used Same As Cash in Any Department. And, even though yea alresdv have an Affemtnedatiea Charge Aeeeant Deferred Payment Account yea ean atill enjoy the added advantages af a Credit Caopaa Book. Heres How Simply the Plan Operates! 1 -make minimum dawn payment I It per cent ef the bstka value. Book eeme hi ameant, ef $15, $25, ar mere.

Coapeae are la deneml-nmtlens ef 5e. Me and II.M. On Ceapo, Beeke parehased daring this September effer, when final payment la mada within mantha aeeardlng ta arrangements, tha fall amsant af thu carrying charga will ka refaoded. For Further Details Inquire Credit Booth, Street Floor Or Credit DepL, 4th FL Ton'll like the Courtesy and Service at the Scranton Dry Goods Company where Liberal Credit Policy Originates. If you have gray hair, simply wet it with Comte Water and allow to dry.

In from 1 to 3 applications (depending oa shade), it will be completely recolored similar to its former natural shade. All in one day, you wish. After that, a single treatment, only one a mosth. will keep it that way. You may then curl, wave or set your hair or get a permanent if you like.

The color is also proof against sun, air, salt-water and ahampooing. Count Watsr is pure, colorless and crystal-clear, and will leave your hair dean at. I natural to the touch. Even you, yourself, will be unable to distinguish the re-colored hair from your natural. You will be delighted to gee how completely Coast Woter solves your problem.

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