Modern Screen (Feb - Oct 1933 (assorted issues))

Modern Screen New better way to REMOVE HAIR Simply apply Delatone and wipe away all superfluous hair. Leaves skin soft and smooth. Easy, quick, economical. Try it— it's white, fragrant and superior. No razor risk. Used by millions of women for 25 years. Delatone Cream 50c and $1, Delatone Powder $1 at drug and dept. stores; 10c tubes at 5 and 10c stores. We recommend our new product NUL — the doubleaction deodorant. 35c for large size (cream or powder)10c tubes at 5 and 10c stores. The Delatone Company, Dept. 168, 233 E. Ontario St., Chicago. 111. DELATONE The Quality Hair-Remover The Modern Hostess A CHILD CAN SET THIS MOUSE TRAP Removes all fear of handling a mouse trap. Set it with your foot ! Clean, sanitary. Made of copperized steel. 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CAMPHO-PHENIQUE New Scientific Invention JkGk (Continued from page 76) business. Agents cl SPREAD-A-TREAD-the sensational discovery that completely re-treads tireti as low as 75c. PatcSes a hole or covers a worn spot or cut tor a couple of pennies. Any one can do it. Spreads on with a knife. Dries overnight Covers old. worn tread with new tough, flexible, long wearing surface. 2 000 miles of additional wear from any tire — GUARANTEED. Ends costly vulcanizinE or re-treading. Saves buying new tires. Seals holes and cracks. Reiaforros weak spots. Helps prevent blow-outs. Rebuilds tare from outside. Can't come off. Write for Free Sample Rush name and address for free demonstration sample — on tire fabric. Car owners buy eagerly because it saves them money. Big repeat aning up to $6.00 an hour. Get free exclusive territory offer. Write today. PLASTIC RUBBER COMPANY OF AMERICA Dept. H-S60 East Court Street Cincinnati, Ohio 102 ing enough of the right kind of dry wood to make a proper bed of coals isn't my idea of outdoor sport. Let them as wants to, do it, but I think it's a bloomin' nuisance. "After your charcoal fire has burned down to the place where it is just a level bed of coals it is fit to be introduced to the steak, not before. Now, you place two iron bars or pieces of iron pipe on the fire. Sprinkle your steak with plenty of. salt, and rub it in well. Then put the steak into a wire broiler with a long handle and place it on the iron bars. Some people scoff at this iron bar idea and plank their steaks right down smacko onto the live coals, but I confess this is a little too primitive a method for me. It is too much trouble to scrape off all the charcoal mess after the steak is done!" "How do you know when the steak is done?" we interrupted hastily, that being a point which we have seen baffle many an ambitious outdoor steak broiler. Mr. Young looked at us pityingly for a moment, evidently suspecting we were not quite bright. YOU take a sharp knife and cut into it somewhere and look, to see whether it's done or not," he explained patiently. This, of course, is unthinkable when you are broiling a steak m a nice, temperature-controlled oven and accounts for the fact that we never thought of it ourself. "Roughly speaking," said Robert helpfully, "a two-inch steak — and your steak should be that thick— will take about 20 minutes cooking on each side if you like it moderately well done, 15 minutes cooking on each side if you like it medium rare and 10 minutes on each side if you like it practically raw. "Now, when your steak is done, you cut it into thin slices and eat it in rolls which have been split and buttered at home, or between slices of toast made by holding pieces of bread on forks^or forked sticks over the charcoal fire." "What else do you like to have to eat on one of these steak parties?" we asked, as Robert paused to relish mentally one of those steak sandwiches he had so graphically described. "Either potato salad, or potatoes roasted in the coals. To roast potatoes you want to use medium sized ones and bury them in the red hot embers. At the end of half an hour or so stick a fork into one and if it feels soft on the inside the potato is done. Either sweet or white potatoes are swell roasted this way. And, of course, roast corn is excellent, too." "We've heard about it, but how do you go about it?" we wanted to know. "Some people roast corn by peeling off all the husks, impaling the corn on a pointed stick and holding it over the fire, turning it so that it sort of toasts on all sides. But I prefer corn which has been roasted in the embers with some of the husks left on. It takes from 10 to 20 minutes to roast the corn properly, depending upon the heat of the fire. And you want to be careful to surround the entire ear with embers so that the corn will roast evenly on all sides." AND what other foods do you want to have along?" we persisted. "Oh, the usual trimmings — pickles, olives and a lot of sandwiches to fill in any chinks that may be left. Cucumber sandwiches go great with steak and another favorite of mine is a variation of the usual club sandwich which is better for picnic purposes. And say, I once had baked bean sandwiches! Were they good! Ever hear of them?" No, we hadn't, but we made up some in our test kitchen, adding a little of this and that and they were everything Robert claimed for them. "There are lots of people," he continued, "who just can't feel they've been on a picnic if they don't have hard boiled eggs in some form. If they are stuffed, with anchovy paste added to the stuffing, I like them a lot. And, of course, you must have something to top off with. My vote is for a hefty wedge of chocolate cake with a marshmallow icing, and some oatmeal cookies to munch on then, or later." "And what do you like to drink on a picnic?" we questioned. "Coffee, of course," replied Bob without a second's hesitation. "You can either take it along in a thermos bottle or you can make it, but it must be made right. The only way I've ever discovered to make really satisfactory coffee outdoors is to have the coffee itself all measured out beforehand and tied up in little muslin bags with a foot or so of string left hanging from the neck of the bag. "You should allow a slightly rounded tablespoon of coffee for each cup of water and plan on two cups of coffee for each person. Then you bring the water to a boil over the fire and drop the coffee bag into the boiling water, tying the string up so that you can yank the bag out by it after the coffee has steeped for five or ten minutes, depending on how strong you like it. Then vou throw the bag away and drink coffee free of grounds which is sumpin' on a picnic. "If you don't bring along cream, provide" evaporated milk rather ^ than condensed milk as some folks don't like their coffee sweetened. And then, don't forget the sugar. AND when your food is all consumed, the ' evidences of the feast have been cleaned up and disposed of and the moon comes up, throw a lot of wood on your charcoal fire and sit around and talk and sing, basking in the firelight and the memory of the grandest meal you've ever eaten!" And there, you would-be-picnicers is Robert Young's description of the per