Judge — September 17, 1927 — page 19: what you’re looking at

Machine-transcribed from the original scan — historical spelling and the odd misread are preserved.

LADIES’ HOME JOURNAL NUMBER Who Said You Knew ‘Anything? JO YOU KNOW that oysters | are really the larvae of a J cunning little four-footed, EX || furry beast called a kinka- ; § jou? ' Tuts 1s Wuy it is unsafe to eat them n a month containing the letter DO You KNOW that although an artificial oyster has been invented, : it is as yet unable to produce arti- ficial pearls? TuHIs 18 Wuy it is more satisfactory to obtain artificial from Tecla or the five-and-ten-cent. store. | DO YOU KNOW that genuine Orien- | tal pearls are extremely valuable? Tuis 1s Wuy girls leave home. DO YOU KNOW that if an oyster is 2 removed from its shell, it can turn to it only with the greatest iculty? THIs 1s WHy we should all be kind to dumb animals. DO YOU KNOW that oysters are extremely shy by nature? Tuis 1s Wuy it is a fool idea to get into a poker game with an oyster. DO YOU KNOW that the Chinese I have a saying that ° “an oyster a day gathers no moss’? Tus 1s Wuy if you ever saw an | oyster with a beard, you would | know instantly that it was a clam. | DO YOU KNOW that oysters have | very peculiar ideas about oyster | | knives? | Tuts 1s Wuy only a qualified boy- | scout oyster is permitted to carry | an oyster knife. | DO YOU KNOW that although there are 221 ways of preparing an oyster, none of them has ever been able to survive the shock? Tus 1s Wuy American diplomacy has put the United States where it is today. DO YOU KNOW that an oyster, cooked, does not taste appreciably better than a raw one? Tus 1s WHY anybody with an ordi- nary smattering of common sense a should prefer a good, thick, juicy F steak. Fool-Facts Information Service | Homely Ladies’ Journal —Henry WILLIAM HANEMANN ersed_ in nimble 1 calisthenics th cr hostess has ever @ cu kor two up her slee ust Prepare bedazsle with i ‘asion demands, ¢ simplicity y her artichokes she must k her onions. Like. the rout. for which a thou. A to the crimson. lure of tomato sur- prise, the ‘variegated pa of galatine de legumes saison ivid ochre of cog, rush to snap cayer chrome of a pork che . What, the in its starkn in its appea bran mash o; mash! curried Surface to tral mono- They sh and th 4. Testing. If ibis p more daring s, yet as fundame as the sturdy, our forefathers 5 4 To you then, mesdame sect of bran called be known for the deep Itchis of the Japanese san your cuisine, for the man and what a pesky little din charm thereof, I say serve a. large he is, to be sure, In this. pi tub of bran ‘mash ‘with ind al the bran is being tried out on a pair tablespoons at your next luncheon, of old c gloves. And look and se happens? atthe ! 1. Bran should alwoys be 4. ThE final process afore sores cut to fit ing. Spread out a the edges 3 thin, even mix ture. of the bran mash on the call, smoothing out the brush strokes, and apply a hot ‘iron nthe be shoud ration of the mash bran nuld be kept scrupulously clean. The brush’ shown here is indispens- able for mari- nating, or as it is sometimes known, stippling, the am: monia acting as a catalyctic agent in releasing the in- celed from thorough. ise ced iron ets Put a sprig of water-cress behind ¢ car of cach comicbooks.com