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1 turpentine). It may require two coats of shellac to cover all spots. Then apply another coat of un* dercoat, and follow it with semigloss paint.
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Why not try serving wiltedi greens? Here’s the way to prepare them. Melt two tablespoons of drippings in a heavy pan. Then add a little chopped onion and cook until soft and yellow. Stir in 1-cup of vinega^ before adding the washed and cut greens. Cover the pan and heat the mixture for just a few minutes. Then season and serve hot. Dandelion greens are especially good when bacon is added to the dressing. Start off with several slices of bacon instead of the drippings. Fry it crisp, chop it up, and then add the vinegar and greens. -—-* ¥ *
Ever French toast those sandwiches you serve with soup or salad? It makes them especially hearty. Use the same egg and milk mixture you use for making French toast. One egg beaten with two tablespoonfuls of milk is enough for four ordinary-sized sandwiches. Don’t soak the sandwiches. Just dip them, and then brown them slowly on both sides in a little hot fat. Cheese, pea.nut-butter, and many meat sandwiches are good French-toasted.
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