head for the light tap needed for Matting a

head for the light tap needed for Matting a noil or tacking. feat ’hold 'the end of the handle for long, strong strokes. When start* ing a nail# place Angers close under the nail-head to avoid a bruise vif the'hammer misses its aim.

Use a screw driver with a blade as wide but no wider than the slot of the screw. Put pressure on the push, not on the twist. Pliers are mechanical fingers for tight holding. Use pliers to bold and twist wire, for example, or to pull out headless nails. Do not use pliers on nuts and bolts. A wrench is the tool for this job, and an adjustable wrench makes it necessary to have a set of different size wrenches. Gift Leaf

A pound loaf of fruit cake is worth considering as a homemade food gift for Christmas. The re$tangular shape is easier to paik for safe travel than a round cake and also easier to slice thin and evenly, as most people like this holiday delicacy.

Here is a recipe for dark fruit cake from the Bureau of Human Nutrition and Home Economics, U. S. Department of Agriculture It makes five loaves of about one pound each, and features moderate cost, generally available ingredients, rather than the more expensive items sometimes called . for in fru.it cake recipes.

The dozen ingredients are: 1 pound soft dried but uncooked prunes; 1 pound seedless raisins; %-pound candied citron; %-pound nut meats (about 1 cup); 1 cup fat; 1 cup brown sugar, firmly packed in measuring cup; 4 eggs; 1 tablespoon milk; 2 cups sifted flour; 1 teaspoon niece; 1 teaspoon mace; 1 teaspoon cinnamon;

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To make :Plt*a«r chop prunes. Soak raisins 20 minutes in hotwater and drain. Cut citron in' strips and chop nuts. Mix all to-' gethOr. *.

Cream fat and sugar together.; Beat in eggs and add milk.

Sift together flour, spices and^ soda and stir into fruits and nuts.* Add to creamed mixture. ' * ' Gnus and flour five small loaf pans (3 to 6 cups capacity). Line bottoms with brown paper. rGease ' the paper.

Pour batter into pans, dividing equally. Bake at 260° F. (very slow oven) for 3% hours.

Cool slightly, then remove from pans and strip off paper. Cool thoroughly and wrap in waxed paper or aluminum foil. Store at least two weeks if a cool place before using.

Bay CHRISTMAS SEALS