The San Antonio Light (San Antonio, Tex.), Vol. 45, No. 364, Ed. 1 Sunday, January 17, 1926 Page: 82 of 92
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THERE is no practice so eco-
nomical for the one plan-
ning the food budget espe-
cially during the Winter months
as to buy a whole ham of the b<
grade. For this is one prodv<'
where not a scrap need be wasted
since the ham permits the prepara
tion of countless dishes in every
course.
“Good to the last sliver - ’ might
well be a ham slogan for even
when the choice slici s have been
broiled baked or boiled its bom
New Shampoo
Brightens
Faded Blonde Hair
No now fur dull streaky
lubtrele»t>. blonde Lair' iU-ndex ih- d* a
blonde hair shampoo leave* nu oil be-
hind on the hair to : rm film. <.n whnh
dust and dirt uuhklv culk • t —caurini;
the hair to darken and become dis< oh.n d
>ot only keep- light hair from darken
ing. but actually brings back the trip
golden beauty ecen to the most discob-r'
and darkened blonde hair. Make* han
fluffy silky. Beneficial to *<a!p ail
hair. No injurious djes or < hemh .. ■
Over half a nuili n u*er>. Highly re.
mended for children a hair. Non?) bat k '
if not delighted. Get Blendex today
at all good drug and department stores.
BLON DEX
The Blonde Hair Shampoo
Advertisement.
■ H F
KIDNEYS BOTHER
TAKE JAD SALTS
Flush your kidneys by drinking a
quart of water each day also take
salts occasionally.
fyUBl says a noted an-
* thority. who tells
«y us that too much
। rich food forms
acids which almost
paralyze the kid-
neys in their efforts
to expel them from
the blood. They
become sluggish
and weaken; then
you may’suffer with a dull misery
in -the kidney region sharp pain.- in
the back or sick headache dizziness;
your stomach sours tongue is coat-
ed. and when the weather is bad you
have rheumatic twinges. The urine
gets cloudy full of sediment the
channels often get sore and irri-
tated obliging you to seek relief
two or three times during the night.
To help neutralize these irritating
acids; to help cleanse the kidneys
and flush off the body's urinous
waste get four ounces of Jad Salts
from any pharmacy here. Take a
tablespoonful in a glass of water
before breakfast for a few days
and your kidneys may then act finA
This famous salts is made from the
acid of grape- and lemon juice com-
bined with lithia and ha- been Used
for years to help flush and stimulate
sluggish kidneys; also to neutralize
the acids in the system so a- they
no longer irritate thus often reliev-
ing bladder weakness.
Jad Salts is inexpensive; cannot
injure and makes a delightful effer-
vescent lithia-water drink.
JAD SALTS
Save Half Jr* <77™
Dont Send 1 Penny
V A
। W a |
d- V I !
/I f »U»T
IB i y an-Z *;.d at a s” I
r "
and collar an- rud*!* of !*• > at-o I
bound with aatatn Twu iMimee poefcrbi ano b« n I
a.* around Cut fu!l Tho coat - nutneof wooi-n>ixr<; I
valour trimmed with silk etiUrbing and large oca I
mental buttons Hai* one-Mdedtiesw.L and plait. ba. k I
Cot full and ruutny. Medium winter w« rM. or m-
An exeallent coat at thia rvenarkatk bargain pno
COLOKS Dreaa cocnee in aavy »4ua only. Gat
colon: Cranberry biack brown or navy biue
Suca to 44 bust.
DON’T SEND 1 PENNY
aisr and color. When the drwa and eoat arr. v«. pt
the poatman •• for then We have paid tie- <>
livery chargee. Wear both If they are not better t Lar
you expected for any reaaon wbataorvw return tb.fr
at owe expenae arid we will eheerfuUy refund your
money at once. OKDER BY Me. M.
WM.THI nao CO DeptK 112SCMIOC0 :
16
Buy a Whole Ham and Use It Up
will give the perfect flavor to
cooked greens beans or 'soup
k. ping well b< cause of its smoked
:I • atment it furnishes ap ever-
'endy emergency food supply as
well as a staple meat for the fam-
ih table.
The housewife with all or part
of a ham in hi r pantry need nev-
er fear when unexpected guests
arrive for it will enable her to
quickly prepare tasty dishes for
breakfast lunch or dinner. Ham is
truly the “every-meal meat" of
which it is difficult to tire so va-
’ rious are its economical uses.
Revelations by King Leopold’s
Secret Wife
(Continued from Double Page.)
wa.- buried at the church at Laeken
just outside the capital.
That evening 1 saw the King ami
could not refrain front mentioning
something that aroused my interest
during the funeral. The top of
Leopold’s head as I well knew
was bald. I had seen him at many
important functions and never be-
fore had he worn a wig. but on
this occasion he was so plentifully
supplied with hair that but for his
beard 1 would not have recognized
him. '
T always wear a wig at fune-
ral.-"’ he explained "because 1
inu.-t go bareht aded and it may
rain. Thi wig is warm and water-
proof but also my beard some-
times gets wet for they do not
think it would do to wear my'
b<. rd-pi otector.” «
He often informed me that I
was now to become his official
mistress and thrilled me with the
news that the splendid Vander-
borght Palace which formed part
of the royal grounds called “Le
Domaine de la Couronne” awaited
my occupancy. 1 resided there in
.-plendor with a staff of my own
-ervants but with them came the
cares I had not known before.
On leaving his own palace to
visit me the King would go straight
through the public gardens in
front of it to a farm at the end
of the royal grounds. A street
■ parated the farm from the Van-
derborgbt estate. Leopold was a ;
planful person and even before I
the Queen’s death had thoughtfully
built a bridge across the street
so that now he could visit me with-
out being s< en.
There w as a hothouse a mile long
on the giounds and filled with mar-
velou- and sweet-smelling flowers.
In tins on rainy days the King
and 1 walked. It was a delightful
dreamy life. I had everything my
heart desired money was simply
showered on me. Servants saluted
me like royalty diplomats sought
my favor to influence the King.
But I never meddled in diplomacy.
There 1 may say is a little secret.
Leopold several time- told me that ’
I was the only woman he ever I
had heard of who. with a chance
to merldle m glecti <1 the opportun- I
ity to make a nuisance of herself.
Some of the most handsomi .
wealthy and generally inenstible ■
young men of Europe tried de.— ;
perately to win my heart. This i
was not I was the most
beautiful woman in the world but
because to steal a King’s mistre--
was a high adventure which would
make a hero of any man. Reso-
lutely I rebuffed them all at the
very beginning though sometimes
not without a In art pang. 1 would
not be -uch a fool a.- to yield to
the-e temptation.- and risk all that
fortune had tossed in my lap.
No I was not such a fool but
a bigg< r one. for I risked it all for
a nobody — that graceless scamp.
Durieux. I had always dreaded
the possibility of meeting him ami
when it 'lid happ< n on the streets
of Paris I had a carefully pre-
pared speech in mind and deliv-
ered it to him. I tohi him the I
whole truth warned him that he ।
wa- out of mv life forever and to I
.-ee that hi -tayed out.
Now I no long r loved Durieux. i
I saw him just a.- lie really was— I
in irresponsible worthless fraud I
of a man. Money wa.- his god and |
■tie had never In > n abb to mak'
any. In -nite of that 1 let him
take mi to a restaurant and talk
to no ami I paid the check. Fur-
thermoie. I violated my rule and .
gave him some money. This wa.-
:■ fatal a git a taste of blood
io a tiger. Aft< i that mistake I
■ * ’. •■!* had a mon:' el’s peace and
I. 1 k" a fool li.-tei "d to him.
1 .1 wa stupid ■ i ough in Pari-.
■ wm n I cam< to Brussels ami
n isti d on neeing me. I let him
'■all at n \ palace of courw at
lei tiim ■- I knew Leopold would 1
• o’ drop in I might have known I
.it on l -ervant would betray
.. . and ou will wonder why I.
bo wi.iehid n step. so carefully
ould do thi- insam thing.
Th' onl explanation is that
Durieux. witi all his faults was
first n an m my life the first
an to lo- । m". The first time
woman civ ■ her heart to a man
hr can never quite take it all I
back again. SI ■ n>av later learn
o I. -pis. ‘ W. may leave him for
। mu'-h better on. whom -he really ]
. but somehow that first one
olds a grip on her heart that no .
<•!*< will • ’.« !* have.
So 1 rec. ived Durieux in my
palace and each time was fprious
it mv e|f and at him for my folly
and forbad' him ever to come
again. Yet always there was on<
more time until the inevitable hap-
Durieux and I were in the bil-
liard room of my palace. It was
early in th' afternoon at an hour
when Leopold never visited me
A good quality of ham sells for
from 30 to 40 cents per pound
and a satisfactory weight to buy
is from 10 to 12 pounds. Allowing
for a 2-pound shrinkage in cook-
ing 2 pounds of bone and about
1 pound for thi skin the cost per
pound of edible lean meat would
be nearer <5O cents per pound. But
the same grade of ham if bought
sliced by tne butcher would cost
around 60 cents while if boiled
and sliced it would cost 70 to 80
cents. Again even the ham tat.
water and bone itself being utiliz-
able the economy of purchasing
and besides 1 hail just received a
telegiam from him sent from Trou-
ville France. The young officer
leaned over the table and balanced
his cue carefully for a difficult
-hot. Three times he drew the
cue back to aim and then he
stopped and trembled. I thought
he was suffering an apoplectic
stroke and looked up at.him.
The man's eyes were staring
over my head his mouth had
opened anil two drops of perspira-
tion were forming beside his nose.
I turned and there with his
white beard reaching to his folded
arms his eyes terrible and men-
acing as two guns stood my mas-
ter. Leopold of Belgium. Like the
twin guns of a turret the eyes
turned on me.
(To Be Continued Next Sunday.)
“I BECAME ACQUAINTED over the chess
board with a physician in this city. He believed
that the colon contained the ills of the human
body and that Yeast was the cure. Later I was
afflicted with boils and carbuncles and vias un-
able to work. One day in the restaurant where
The Success Story of Thousands
“I WAS TROUBLED with gas on the stomach
pimples constipation and loss of appetite. My
physician recommended Fleischmann’s Yeast. I
ate it between meals. After two weeks the gas on
my stomach ceased and gradually my condition re-
turned tn normal. My appetite is splendid my skin
has cleared and my intestinal tract functions per-
fectly ’’ Jahn W Htmmuh Wist Philadelphia. Pa.
an entire choice ham and cooking
it at home is easily seen. The
housekeeper should understand
how the ham should be cut in order
to get the fullest value from it.
A ham should always first be
cut on the bias and in three sec-
tions so as to increase the diam-
eter and number of the centre
choice slices. For greater conve-
nience at home it is often best to
have the butcher saw these sections
apart following the animal’s bony
structure. This will give the choice
centre the large rounded end or
butt and the narrow lean shank
sometimes called the hock. The
following outline will show what
dishes can best be made from each
part:
WHOLE HAM.
Shank — Cook with vegetables.
Flavor beans and soups. Chopped
for made dishes.
Centre—Broil or- fry in slices.
Bake or roast whole.' Boil for
choice slicing cold.
Butt—Fry in less choice slices
hatters etc. Bake for small fam-
ily. Boil for chopping in made
dishes.
Fat—Fried out and used as
shortening.
Bone—Used in Savoring.
Skin—Used in griddle greasing
anil flavoring.
A quality ham does not need
long soaking but a boiled ham
should always be allowed to cool
in its own liquor to increase ten-
derness. It should be boiled slow-
ly allowing 20 minutes to the
pound with the temperature held
around 180 degrees. A- pressure
cooker is one of the most excellent
utensils for cooking ham saving
time and preventing the usual
waste. If roasted put in the oven
(C) by AoMTicau Weekly Ido. Great Britain BiyliU fttmived.
at 300 degrees lowering the heat
to 27'"> degrees after I hour’s cook-
ing and continue baking for 3
hours more. After serving in all
the more choice ways the faithful
meat grinder will transform it into
suitable shape for the many delici-
ous made dishes.
Since ham is a highly concen-
trated meat and also very high in
fat and fuel value it should be
eat< n or combined with foods
which are less concentrated and
more starchy or watery so that
they absorb much of this fat. That
is why the combination of ham
with spinach stringbeans dock
and other “greens” or with corn
rice and sweet potatoes etc. is
so excellent —they are naturally
“balanced” both as to contrasting
qualities and flavor. «
Again ham because of its
smoked and spicy odor blends
particularly well with chicken vekl
eggs and other blander foods
whose own taste is greatly en-
hanced by even a scrap or spoonful
of ham; thus Us cups of choppeiK
ham added to a meatloaf omelet
stuffing for peppers or fowl etc.
is entirely more zestful and pi-
quant than exactly the same dress-
ing with the ham loft out.
Beginning with the ham as a
whole and regal piece to roast or
more properly speaking bake we
find suggestions in the following
recipes which take this “every-
meal meat” through the dishes of
every course:
Ham Baked in Cider—One 10-
pound ham brown sugar bread
crumbs cider 1 teaspoon mustard
whole cloves 1 teaspoon cinnamon
Is teaspoon ginger.
Wash thoroughly place in kettle
of cold water let come to a boil
I dined the proprietor said: ‘Have you forgotten
your old friend’s remedy? Let me give you a
yeast sandwich.’ . . . The daily eating of Yeast
has given me remarkable ‘pep.’ Health and
happiness were restored. Never again did I for-
get my old friend's advice.”
IVarwick H. Ripley. Indianapolis Ind.
Constipation conquered skin and
stomach disorders corrected
youthful vitality regained
— thanks to One Food
NOT a “cure-all” not a medicine in
any sense —Fleischmann’s Yeast
is simply a remarkable fresh food.
The millions of tiny active yeast
plants in every cake invigorate the
whole system. They aid digestion—-
clear the skin—banish the poisons of
constipation. Where cathartics give
only temporary relief yeast strength-
ens the intestinal muscles and makes
them healthy and active. And day by
day it releases’new stores of energy.
Eat two or three cakes regularly every day
before meals; on crackers —in fruit juices
water or milk—or just plain nibbled|from the
cake. For constipation especially dis-
solve one cake in hot water (not scalding)
before breakfast and at bedtime. Buy
several cakes at a time—they will keep fresh
in a cool dry place for two or three days. All
grocers have Fleischmann’s Yeast. Start eat-
ing it today!
And let us send you a free copy of our latest
bookieton Yeast for Health. Health Research
Elept. SI The Fleischmann Company 701
Washington Street New York.
THIS FAMOUS FOOD tones up the entire system —
—aids digest ion—clears the skin—ban ishesconstipation.
By Mrs. Christine Frederick
The Distinguished Authority on Household Efficiency.
continue simmering (about 180 de-
grees) until parboiled. Allow about
20 minutes to the pound. Peel
off some of the skin and rub with
spices and sugar spreading over
ham. Insert the cloves about 1
inch apart making a diamond pat-
tern. Place in roasting pan and
surround with cider. Sprinkle
breadcrumbs on top surface and
bake slowly an hour (275 degrees)
basting often. Boil down gravy
add more cider if needed and serve
separately.
Ham Baked in Milk—Two-pound
slice of ham 1 inch thick 1 teaspoon
French mustard 1 la cups brown
sugar milk.
Spread slice ot ham with rrench
mustard place in baking pan.
sprinkle with the sugar and cover
with milk. Bake in a moderate
oven (350 degrees» untd ham is
tender. Serve with stringbeans
spinach or green peas.
Ham a la King—2 cups diced
cooked ham 2 cups rich milk 2
tablespoons butter U teaspoon
salt U teaspoon pepper cups
sauted mushrooms cup green
pepper finely cut % cup pimiento
cut in thin strips.
Heat milk to the simmering
point in a saucepan blend flour in
hot butter and add to this the hot
milk. Put in the diced ham green
pepper mushrooms and thepimien-
tos. Serve very hot on toast gar
nished with parsley.
Baked Ham Hock with Vege-
tables—Hock end of ham 1 small
cabbage quartered 2 cups diced
carrots 2 cups diced turnip 2
cups diced celery 4 onions % cup
rice 1 quart can tomatoes bayleaf
6 whole cloves 6 peppercorns.
Arrange vegetables and rice al
ternately in buttered casserole.
MISS BARNES IN DUTCH COSTUME
“I am a stenographer. I was generally run-down lost my
appetite and could not sleep well. I also suffered from
many annoying pimples. Then I began taking yeast. I took
three cakes a day before meals. Soon my condition began
to improve. I began to enjoy my meals and my pimples arc
a tiding of the past.” Eeelyn Barner Chicago. 111.
“LAST FALL I felt tired and" worn out with a lack of energy
caused by constipation. Also troubled with pimples and black-
heads on neck and shoulders. My friends were eating Fleisch-
mann's Yeast and so I began. I ate two cakes a day spread on
crackers. In the short space of three weeks I felt like a new
person; no longer troubled with constipation and my skin free
from blemishes.” Mre. Albert Ounn Akron Ohio
place the ham hock skin removed
on top; cover with tomatoes add
the spices tied in a bag and more
water if necessary to cover. Baks
in a moderate oven (350 degrees)
for about 3 hours.
Sandwich Filling—One cup chop
ped ham. 10 chopped stuffed olives:
2 tablespoons mayonnaise dressing
Mix the ham. olives and dressing
together. Spread on thin slices of
buttered bread cover with buttered
slice press together cut crosswise
and serve with vegetable or let-
tuce salad.
that
■
Bunte Cough Drops soothe the I
throat and relieve the annoying
tickle. Made of pure cane sugar
menthol and horehound. The
menthol heals — the horehound 1
soothes.
MENTHOL-HOREHOUND
COUGH
DROPS
BUNTE BROTHERS CHICAGO
Mahrs of World Famous Candirs
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The San Antonio Light (San Antonio, Tex.), Vol. 45, No. 364, Ed. 1 Sunday, January 17, 1926, newspaper, January 17, 1926; San Antonio, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1593118/m1/82/: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; .