Sirloin steak was nothing but a slab of meat until an English king dubbed it Knight Sir Loin! The legend goes that the king went on a hunting trip in Epping Forest, as was his custom. He returned very late for dinner, literally starved. When he entered the dining room and saw on the table a huge loin of beef, steaming hot, he was so delighted that he exclaimed in the King's English, "By George, it shall have a title!" He drew his sword, raised it above the meat, and cried with mock dignity, "Loin, we dub thee knight-henceforth be Sir Loin." And ever since it has been sirloin.

Consumer Protection… By Helen Clemons

A Tough Spot… By Marjorie Griffin

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For Financial Leaks… By Gretchen Prouty

Add a dash of differentness! Don't be the housewife who just cooks the same old thing in the same old way, day in and day out. Cease to wonder why your children like to dine at the neighbors and why your husband prefers a restaurant or cafeteria to your own dinner table. Take a tip from said public dining room.

Yes, the large restaurants and hotels serve almost the same food all over the country. But what do the ordinary people (the butchers, bakers and candlestick makers) eat in Maine, Utah, or Mississippi?

Columnist's note: The Homemaker has sent me, a reporter, to the top of Washington Monument from which point of vantage, I train my spotlight on the city below and country roundabout, picking out the bits of Washington news of special interest to Home Economics.