Radio mirror (Nov 1936-Apr 1937)

RADIO MIRROR ^ JotUy^^^ ^g. Unlike other shelvings, Royledge doesn't curl at the edges to become a catch-all for dust. It goes up in a jiffy without tacking— lies straight and neat — stays fresh and clean for months. Why is Royledge so different— so practical, you ask? Because of its wonderful patented edge, which is double thick and strong. Just "feel it" and you'll understand why this is the most serviceable shelving you can buy. It's beautiful, too— in a choice of colorful patterns and designs, for every closet and cupboard in your house. At all 54 and 10^', neighborhood or dept. stores— 9 ft. for 54; 10<£ sizes, too. Roylace, 99 Gold St., Brooklyn, N. Y. • ROYLIES— beautiful table doylies, make every dish a party dish... 50 and 100 packages! ledqe R.E6. U.S.PAT. OFF. W§ S HE L V I N G •■ __. _ ■' ■:.-■■> ' ■.._.. "KEl THE EDGE" aids to 4/&He •Hi/fiem IN THIS FREE BOOKLET Helpful hints on how to avoid and overcome the dangers and embarrassments of unsanitary conditions and offensive odors in the home. What to do about annoying and destructive insects. Ways of using Creolin as a general antiseptic, personal deodorant, and for first aid. And many other valuable aids for the housewife. Just send your request for free copy of "Home Hygiene," to Merck & Co. Inc., 0ept.RM4, Rahway, N.J. CREOLIN Bathroom Odors and cook over low heat, stirring constantly so mixture will not get lumpy, until thickened. Add other ingredients, heat well and serve on buttered toast. Peppermint Ice Cream Yz cup sweetened condensed milk Yt. cup water 1 cup whipping cream 1 cup crushed peppermint stick candy Blend sweetened condensed milk thoroughly with water. Chill. Whip cream to custard-like consistency and fold into chilled mixture. Pour into freezing pan of refrigerator. When mixture is about half frozen, remove from " refrigerator, scrape from sides and bottom of pan, add peppermint candy and beat until smooth, but not melted. Return to freezing chamber until frozen for serving. "Del! certainly goes for desserts," Meri Bell went on. "Here are two more of his favorites— pompadour pudding and butterscotch pudding." Pompadour Pudding 1 cup evaporated milk 1 cup water 2 eggs, separated lA cup granulated sugar XA tsp. salt 1 tbl. cornstarch lA tsp. lemon extract 4 tsp. cocoa Beat the egg yolks slightly and blend with the milk in the top of a double boiler. Combine the salt and cornstarch with half the quantity of sugar and add to the milk. Cook over hot, not boiling, water, stirring constantly, until mixture coats the spoon. Remove from heat, and stir in the lemon extract. Combine the remaining sugar with the cocoa and add to the egg whites which have been beaten almost stiff. Beat this meringue until stiff. Pour the cooked mixture into a casserole, top with the meringue and bake in a slow oven (300° F.) for forty-five minutes. Allow to cool, and chill in refrigerator before serving. Butterscotch Pudding 2 tbl. cornstarch 1 cup evaporated milk 1 cup water 1 tbl. butter 1 cup brown sugar V?, tsp. salt 1 tsp. vanilla extract Mix the milk and water, and blend onequarter of the mixture with the cornstarch. Scald the remaining milk in top of the double boiler. In another saucepan melt the butter, then add the sugar and cook, stirring constantly, until the sugar melts. Add slowly to the scalded milk, stirring until well blended. Add the cornstarch mixture and the salt and stir until thick. Cover and cook twenty minutes. Cool and beat in the vanilla. Meri Bell has some other recipes which I know you'll enjoy — blackeyed beans, (a famous southern dish), peanut marshmallow fudge which she and Dell agree is tops in candy, her never failing magic chocolate icing and three other fool proof canned milk recipes. Send a stamped self-addressed envelope with your request to Mrs. Margaret Simpson, Radio Mirror, 122 East 42nd St., New York, N. Y. 76