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The Lincoln Times
Lincolnton, Lincoln County, North Carolina
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Hints from State College for farm homemakers on daily hair brushing and cleaning, hygiene practices, refrigerator management, meat purchasing with ration points, using bones and trimmings, and cooking meats at moderate temperatures.
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Do you brush your hair each day? Brushing gives that sheen, polished look as well as removes dust and lint. It will not destroy the wave, if your hair is in good condition. Even the simplest hair dress will be attractive.
Do you wash your brush and comb after each shampoo? As a dandruff precaution, combs, brushes, pins and clips should all be washed after each shampoo.
Own and use a good tooth, bath, hair and clothes brush.
Good housekeepers are streamlining their refrigerators; using left-overs, cleaning up little dabs of food on separate dishes, and taking inventories of forgotten food hiding in the back of the refrigerator. Many foods deteriorate in nutritional value with age. These should be bought in small quantities.
Watch out that too many of your points don't go for bone. Remember, it's the lean meat that provides the protein, vitamins and minerals you need. Usually the solid cuts without much bone are better buys even at high point values than the very boney cuts.
Take home the bones and trimmings you pay for. Simmer the bones for soup stock. Use the trimmings to flavor dressing, vegetables and other foods. Render the fat for cooking.
Cook meats at moderate temperatures. You'll find they will shrink less, and, therefore, go further. The flavor will be better.
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Advice includes brushing hair daily for sheen and cleanliness without destroying waves; washing brushes, combs, pins, and clips after each shampoo to prevent dandruff; owning and using good brushes for teeth, bath, hair, and clothes. Housekeepers should streamline refrigerators by using leftovers, cleaning small food portions, and inventorying contents, buying foods in small quantities to preserve nutrition. When buying meat, prioritize lean cuts over bony ones despite points, take home all paid-for parts like bones for soup stock, trimmings for flavoring, and render fat for cooking. Cook meats at moderate temperatures to reduce shrinkage and improve flavor.