Smyrna Times

To assure the success of your dinners, keep a file of the favorite dishes of your favorite guests.

To prevent eggs from splattering while using an egg beater, cut a piece of wax paper just the size necessary to cover the bowl being used. Then slit the paper and pass the beater through it.

Here's a delicious recipe for

APRICOT GINGERBREAD TURN OVER: Cream 3/4 cup shortening and 1 cup light brown sugar. Sift together 3 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ginger, and 1 teaspoon cinnamon; and add to first mixture. Until ready for use store in refrigerator-preferably an air-conditioned ice refrigerator where there will be no danger of the mix drying out or absorbing odors. The properly moist, clean-washed air of the ice refrigerator will keep the mix fresh until you are ready to proceed with your baking. When ready to bake, remove mix from refrigerator and break up with a fork. Beat 2 eggs well and to them add 1 cup sour milk and 3/4 cup molasses. Add this liquid mixture gradually to dry ingredients: beating constantly. Blend well. Place 2 1/2 cups canned apricots (well-drained) in the bottom of well-greased square cake tin, and pour the gingerbread batter over fruit. Bake in a moderate oven (350) for approximately 45 minutes.

Remove by inverting cake pan.

Serve warm with whipped cream.

If you want to flavor soups with onion without directly adding the onion to the soup, buy an aluminum tea-ball at any dime store and drop the tea-ball, full of chopped onion, into the soup while in the making.

When lingerie straps on slips and brassieres wear out try replacing them with narrow silk elastic. The

elastic takes up the strain caused by moving around and reaching.

Try using candy lemon drops instead of sugar in hot tea. They give the tea an excellent flavor and add a novel touch.

When breaking eggs for muffins or puddings, use the golden yolks for added richness. But place the whites in a bowl and keep the bowl in the cold, properly moist atmosphere of the modern air-conditioned ice refrigerator, where they will not dry out or absorb odors. You will soon have enough whites for an angel cake.

If you have difficulty spreading hard butter on breakfast toast,

place the butter in a small granite tea-pot and put near a hot burner. Then the butter will melt by the time your toast is ready.

A velvety-smooth MOCHA NUT ICE CREAM made in short order in any of the new-fashioned ice cream freezers: Soak 1 tablespoon gelatin in 1/2 cup milk. Heat 1/2 cup milk, 1 cup coffee infusion, and 1 pint whipping cream together and to this mixture add the gelatin. Stir until gelatin dissolves: then add 1 1/2 cups brown sugar and 2 beaten egg yolks. Blend carefully. Remove from flame: add 1/2 teaspoon salt and 2 teaspoons vanilla extract. Assemble modern ice cream freezer. Pour the mixture into the freezing container: adjust the dasher and cover tightly. Pack mixture of 3 parts ice and 1 part salt around the freezing container. Turn crank slowly but steadily. When mixture becomes too stiff to turn, remove lid carefully. take out dasher: and blend in 1 cup broken nut meats. Pack down evenly with a spoon. Cover ice cream with wax paper and replace lid. Draw off water and replenish ice and salt mixture. Cover and allow to harden at least one hour before serving.

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NJ.A