Evening Star Newspaper, July 8, 1921, Page 9

WOMAN’S PAGE me to stand about two months. Stuffed Pickled Peaches.—Split some sound freestone peaches and remove the pits, fill the cavities with chopped cabbage, green tomato, radish and mustard. Put th halves to- gether, tying the peach with a small Pack In jars and cover with a boiling sirup made of two pounds of brown sugar.to one quart of vinegar. Pickled Plums.—Six pounds of damson plums, three and a half pounds of sugar, one pint of vinegar, one tablespoonful of cinnamon, one-half tablespoonful of allspice and one-half tablespoonful of Remove the stones from the boil the vinegar, ground spices and the slowly for 30 minutes. cover tightly. Pickled Pears.—Put five pounds of white sugar, one quart of vinegar and one-half cupful of mixed spices, tied in a muslin_or cheesecloth bag, in a Bring to the hoiling point and let boil twenty-five minutes. ten pounds of Bartlett pears and cook in the sirup, one-half at a time, until Remove from the sirup, pack in glass jars and boll the sirup down until just enough to cover the frult. over the fruit and adjust the covers. Spiced Blackberries. Put elght pounds of picked blackber- rles into a preserving kettle with three and one-half pounds of brown sugar and two cups of good vinegar. cheesecloth or muslin spoonfuls each of whole cloves, p dered cinnamon, powdered allspice, nut- Put the spices in with the berries, sugar and vinegar and allow to stand for four hours, over the fire, bring slowly to the boil and then simmer for fifteen minutes. Skim out the fruit with a skimmer and spread on a platter while the juice is cooked down to one-half the original quantity. Pack the blackberries In glass or stone fars. and pour over the sirup most delicious served with meat or game. Spiced Currants.—To five pounds of washed and stemmed currants allow four pounds of granulated sugar, a pint of two tablespoonfuls each of powdered cipnamon and cloves. together efor half an hour, counting time from the beginning of the boiling. ~ Put in jars or glasses as pre- The Star's Household|, Expert Gives Recipes for Putting Up- Fruits and Vegetables in Sea- son or Soon to Be Seen in the Markets. Spiced Stuffed Cantaloupes.—Cut very small melons in half and remove the Soak fn brino for three days. Freshen, wipe dry and stuff with the following mixture, putting the halves together and tying with stout twine: Two tablespoonfuls of scraped horse- one teaspoonful of mace, same of nutmeg, chopped garlic, a little ginger root, four tablespoonfuls of and twelve whole™ bi two cups of tablespoonful of grated horse- Put in a jar and teaspoons of mustard’ seed this mixture allow one ad oil, the same of alf as much ground mustard. Pack the melons in a stone scalding vinegar over them, draining the vinegar off and reheatin; at intervals of two days. eat for several month ar and pour | g three times bag three tea- Sweet Watermelon Pickle.—Twopounds of watermelon rind, one four quarts of water, two cups of sugar and one- fourth cup of mixed pickle the rind and remove zll the of the melon, cut it in strips or small and soak in salt 'water over Tn the morning water for an hour and drain, mexg and ginger. Place the kettle saucepan with the vinegar and sugar end boil ahout ten or fifteen minutes, until the liquid is clear. melon rind and boil until it is tender, But do not allow it to boil soft. 1 the straw is easily In- the rind from skimmer and put it in glass Boil the sirup down a little longer omewhat thick. it over the rind in the jars and seal alr- t Add the water- with a straw. v'negar and until it gets Spiced Tomatoes.—Peel and slice suffi- clent green tomatoes to make seven Boll together for ten min utes a pint of cider vinegar, one ounce each of whole cloves, allspice and half a nutmeg grated. the end of that time put in four pounds of granulated sugar and stir until it issolves, then put in the tomatoes, and Making Cherry Pickle. ‘The ordinary way of making cherry plckle is to pack the fruit into jars and vinegar over i cinnamon and pour boiling they are closely egar is used a simi- lar result is attained, except that the i ain plump and attractive. s about three-fourths full Then for each quart jar uti lized take one cup of vinegar, half a cup of sugar, a dozen whole cloves, two aticks of cinnamon and six blades of Boll this for five minutes, then it 18 cooled sufficiently pour it over the fruit and seal the jars as quickly and as tightly as possible. ok very slowly until the mixture is of marmalade thickness. Spiced Apples.—Take thres quarts of weet apples, one quart of strong vine- | gar, one quart of sugar, two tablespoon- fuls of ground cloves, two tablespoon- fuls of ground cinnamon and two table- spoonfuls of allspice. a thin muslin bag and placé in a sauce- pan with the vinegar. which, have been peeled and quartered, in the pan and set on th fruit will res Tie the spices in Put_the apples, stove to boll (Copyright, 1921, by the International Syndicate.) NEW PICTURE OF WHITE HOUSE SHOWS WHAT SOLDIERS SAW AT GARDEN PARTY. MANY LETTERS COME TO THE TRAVELOG BOY ABOUT WHY THE WHITE HOUSE IS WHITE. ‘Washington. When I saw and maybe we will all have a travelog or two that will take us to Fral What do the members of the Junior Travel Club say to that? Another new member is Edwin Jahl, ision street, Fond That name sounds French to me, and what do you say if we hear more of that town?’ Iots of letters from the members. think it is pretty good when soldiers and members of the Oldest Inhabitants Association _take an interest in our lii- Who knows anything more about the White House? RUSSELL BURKHE, The Travelog Boy. Dear Travel Clubbers: he letter from Mr. McCarthy of the ssociation of Oldest Inhabitants of the strict of Columbia vhite House s called that I was cer- aiuly glad, for he pointed out that the the President was painted hite a long time befors the war of 812, and what I sald about it was the pular belief, so I am very glad to tell he members of the Junior Travel Club he additional facts. ravel Clubbers, we must be very care- I, for we all want to get facts if we Thank you, ‘arthy, on behalf of all the members. Aw the boys from Walter lecd Hospital going to the garden party rs. Harding gave the other day members of the Junior about why the I want lots and You see Junior icture of the is beautiful, nd I think it is fine of Mrs. Harding open the grounds to the rine Band play. : - received a letter from Benja- Butter Scotch Pie. Boll one pint of milk and then add one cup of dark brown sugar, two table- spoonfuls of flour and one tablespoon- Beat the yolks of two eggs and add last. Oeok until thick- Bake a crust and put in the i Make a meringue of the egg whites, spread over the top and brown in the oven. soldiers and vant him to be a member of |ful of butter. r Travel Club, so welcome to All you have to do is watch r 'the paper and write me once In a what you would like to and I will try and ave another dandy tter from T. A. J., at Genoa, Neb., me how he was in 3 d a small chance to ere in Washington, Orange Cakes. (. Beat four tablespoontuls of butter and W as hurryin 'our tablespoonfuls of sugar to a cream. O 5 | Mix four ounces of self-rising flour and the grated rind of an orange together. Beat well one exg and add alternitely with the flour mixture, as well as the butter and sugar. Add a few drops of orange extract and beat thoroughly. Tiai fill mufiin pans with the mixture and bake in a fairly quick oven. Hamburg With Mfshrooms. broil the .steak. y seasoned cream sauce, thick with canned or fresh mushrooms. Cover the steak with the mushrooms and serve hot. Potato and Onion Patties. Potato patties are delicious. Cut some cold boiled potatoes in halves, out a hollow in the center of each half and fry a golden brown on both sides. Fill the centers with delicately browned fried onions, well seasoned. Serve very s ol long with so many thousands to T hope this picture pleases you. T. A. J. say T think your letters are great, and read them every day. rough Washington early in 1918, when e Were on our way to France. t to see much of the town, ¥ stopped there for a little while.” 1 once passed and 1 guess you y stopped anywhere for in 1918, not even when you ot to France, for as I read the papers, he bovs kept right on going until the I wish our new Nebraska ve been at the garden 3 me a good letter about mething in France that you think will members of the Junior T have a letter from George T. Cama- r, hero in Washington, who was in I know he can write a letter about what he saw in France, THE EVENING STAR, WASHINGTON, D. C, FRIDAY, JULY 8 1921 Health and Thrift in the H GOOD TO PRESE WITH USE OF SUGAR AND SPIC L5 until they are tender. Put.in jars and ue-l] while hot. Place in a preserving kettle five pounds of gooseberries, capped and stemmed, one pint of vinegar, four pounds of sugar and two tablespoontuls cach of ground cinnamon and cloves. shoul be us 11 1t has had|Cook all slowly for about two hours, A Dot _bo uted unt 1t stirring it often during the last half hour, as it scorches easily. Seal in jars. his' keeps indefinitely and is excelient ith either cold meats or to serve with t0F MY, LIFE, WEARE ALONE- 7/ SNT 1T Too WONVERFUL “THAT WE TWo | OUT OFJALLTHE WORLD} SHOVLD MEET AND BY THORNTON W. BURGESS, steaks. Cherry Olives.—These delicacles are a very good substitute for olives, a fine relish for lunches, and make an at- iractive garnish for salads. They will keep all winter if put uy as_follows: To one pint of the fruit that has been washed ‘clean, but not stemmed, use one-half cup of vinegar and a table- spoonful of salt. Fill up the jar brim- ful with cold water and seal. Pickled Vegetables. Sweet Pickled Cabbage.—Quarter suffi- cient cabbage to make a peck, picking off all the tough outer leaves and soak- ing for ten minutes in cold salt and water after quartering. Put a layer of this cabbage and a layer of salt in a deep crock, repeating until all is used, and let stand overnight. Next morning put in a colander or a cheesecloth bag and squeeze out as much water as pos- sible, ‘then put in a large agate or porcelain-lined pot with four chopped onlons, medium size, and sufficient vine- gar to just cover. Cook slowly for half an hour, then add an ounce of tumeric, a glll of black peppercorn, a gill of Trouble comes to one and all— Brave and timid, big and small. —Redhead. Redhead the Woodpecker lay in the grass at the foot of the tree Into which he had flown to escape from Sharpshin the Hawk. Poor Redhead! He hardly knew vet what had hap- pened. His head was too dizzy for him to think clearly. His head was dizzy, one of his wings ached dreadfully and was useless, and he was faint from pain and fright. So he lay in the grass at the foot of the tree and wondered how he came to be there. What had happened was this: When Redhead flew with all his might In among the thickly growing branches of that tree to escape from Sharpshin the Hawk he had no time to pick his He simply dashed into them blind] was the only thing he could do. The result was that he struck his head way. ly, It "FEATURE PAGE Redhead Is in Great Trouble. | never do. He might be seen by the watchful eye of some one who would be only too glad for such a chance to breakfast on Woodpecker. So once more Redhead remained quiet. Jolly, round, red Mr. Sua crept higher and higher in the blue, blue sky. The cool, refreshing dew disappeared from the grass. The air became hot and dr: Fortunately, Redhead was in the shade, but even there he felt the heat. Morn- ing became noon and noon became afternoon, and afternoon drew near to celery seed, a dozen whole cloves, a few bits of ginger root, a tablespoonful of allspice, half an ounce of mace and two pounds of brown sugar. Boll all for half an hour longer and stir in four tablespoonfuls of dry mustard just be- fore the compound is done. When cold the pickle is ready for use, but improves with keeping. Pickled Beans.—Cook one peck of fresh green beans in salted water until tender, drain through a colander and put in cans. Put on the stove enough vinegar to fill the jars and allow a cup of sugar and one-half a teaspoon each of cloves and allsplce. Cook the mix- ture slowly one hour. Pack and fill the sterilized cans. New Beet Pickles.—Bofl some new beets until tender, slip skins off, slice and put into cans while hot. Have some spiced vinegar boiling hot (one quart of vinegar to one-half teaspoon each of cinnamon, allspice and ginger. Allow three tablespoons of sugar and one-half tablespoon of salt for each quart of vinegar also). Seal the finished product in_sterilized jars. Pickled Sweet Corn.—Shuck and silk some roasting ears and place on the stove In a large kettle of boiling water. Allow them to cook twenty minutes after they commence to boifl. Then lift them out, put them in a tub of strong brine, welghing down so that no ears remain over the brine, and tle a cloth over the tub. When ready to eat them, remove the number of ears you want from the brine and place them in a bucket of water for a day to freshen. Change the water at least twice during the time. Then take them out, split the grains, serape from the cob and cook as usual, but with a pinch of soda added. Should the brine mold, do not change it, but remove the skim of mold. .In this way sweet corn will keep all winter. Okra and cucumbers also, which have been washed., then placed in ja(rhx of strong brine, will keep several mon With Berries. This is berry season. In some parts of the country, where late frosts were followed by a long drought, there are not many berries, and those few are above the usual price. StiMy this is the season for berries, and berries we all have, by hook or crook. Now berries are particularly good served just as plain berries.” Washed, dried, chilled and served with cream and sugar, with one or the other, or Without élther, they are deliclous. Some persons, 'Who eat them without cream or_sugar, think they are spolled Iby the addition’of anything. However, that is a matter of taste. And aside from plain berries, with or ‘without cream or sugar, there are many tempting ways of preparing them for the table. One way 1S to make a sugar and water sirup and, when it is quite cold, to pour it over the berries. This may be ‘served with or without whipped cream. Then there are deliclous tarts made of berrles. The ple crust is baked to a light golden brown and cooled. Then the berries, lightly crushed and sweetened, are added. Over the top is piled whippad cream. Or else you may use a meringue to top the berries, or a chilled soft custard may be poured over them. Berries_are an excellent addition to any wmuffin batter. Just wash them and dry them and add them, about a cupful,” to an ordinary muffin recipe. Bake in the usual way and serve with butter. - Berry ples, of course, are deliclous when they are well made. They should be very carefully made, as much de- pends on having them correctly sweet- ;nled and juicy enough without being too uicy. And then there is berry ice cream. Add crushed or sweetened berries to any ice cream mixture, remembering that the mixture will taste less sweet after it 1s frozen and should therefore be oversweetened. Freeze in the usual way. A berry mixture usually takes longer to get hard than a plain cream mixture, elther of the custard or of the non-egg variety. HOME ECONOMICS. BY MRS. ELIZABETH KENT. Time for Sewing. Even If a woman buys most of her own clothing and her family’s ready- made, yet she must mend, alter, re- pair and darn, and thus she must plan for some time to sew. In most households, particularly 1f there are daughters, much more sewing than this is done. Generally it is a seasonal occupation, a mad rush in spring and fall to get the family ready for the summer, and then for school Dressmakers, who go out by ths day are rushed then, and 1dle for weeks be- fore and afte In some respects of style and material this seasonal factor can hardly be avolded, for the new fashions of design and terial cannot be foreseen. Yet few of us need hang so close to the heels of the iatest style that we could not manage our own and a sewing-woman’s leisure better than ‘we do. Underwear, house clothes and much of the little children’s clothing can be made In the off season, and by avoiding extremes and using a little imagination, most women can forecast the general effect of an approaching season’s styles. In order to have uninter- rupted stretches for sewing, whether alone or with a seamstress, we can cut down the meals, the cleaning and all the house routine to very simple terms, and we-can do on a Saturday a good deal of the ensuing week’'s cooking— ham, baked beans, fruit cakes, pies and the like can be laid in store. en we can use our evenings for cutting out, when we shall not be interrupted by -the children, nor strain our eyes; the morn- ings for machine work, and save hand- work for afternoons, so that an un- ;xslected call need not put us out too adly. We can make like garments and like parts of garments at the same time. It takes about half the time to make four suits of pajamas if we cut them &l! (lh.ltonce'pg'lnnke lihe four coats, en the four rs of trousers, and finally do all the buttons and button- holes together. (Copyrigat, 1921.) Bread and Cheese Pudding. A mixture of two tablespoonfuls of grated cheese and one of butter is used for spreading the bread. Over this pour p|a custard made of one egg., a cup of milk, a little salt and a little made mustard. After standing for half an bour steam the pudding over boiling water for half an hour, or-until the The Artistic Effect. BY ANNE RITTENHOUSE. It may not sound especlally attrac- tive to describe a frock as having a mauve taffeta bodice and a white crepe georgette skirt embroldered in pink and The average woman might shrink from the idea, but the fact is that an unusual woman can carry such a gown to success. There fs little use rebelling against this fashion for a bodice of one kind and a skirt of another. though we were going in for a peasant costumery, but_we are really adopting a phrase of Victorianism which our predecessors considered agreeable and mauve palllettes. It sounds as It was only in medieval and the present day that women considered it correct and lovely to dress in one color from head to toe, or hesitated to apply color in a delicate manner on one fabric that stretched from shoulder to ankle. Men have never been inclined to the one-color scheme. In early days they wore several gar- flicient. buseke Laurs. A Kinkmen Putting Up the Raspberry and the Currant. The woman who enjoys her canning Welcomes currants and raspberries as they ripen on her bushes or appear in the market place. For they are fruits which seldom result in a pre- serving failure. The Inexperienced housekeeper will do well to begin her canning experience with these fruits. Raspberries are so perishable that they should be put up as soon as picked or delivered from the market. They are generally combined with currant juice for the reason that cur- rants contain much “pectin” — that substance which makes jelly *“fell,” or stiffen Curran should never be picked directly afte; rain. They make the best preserves when they are put up before becoming quite ripe. The “cherry currants,” on account of their large size and delicious flavor, are better to use in preserving than the smaller varieties, and the price for them is generally only a few cents more & quart. Currant Jelly.—Do not stem, but fe- move all leaves and wilted fruit. Place a layer of the currants in the bottdm of the preserving kettle and mash them well with the bottom of a cup, then add a few more and mash again, continuing until you have smashed all you have in this way. Add no wa- ter.” Simply set the kettle over a slow fire to draw out the juice, and when the currants look white, strain the juice through double ' cheesecloth. Measure this strained julce, and for each cup of it set aside a cup of granulated sugar. Put the measured juice back into the preserving kettle and bring it to boiling polnt:%afl for five minutes, then add the measured sugar and continuing boiling until the “felly stage” is reached (that is, LISTEN, WORLD! BY ELSIE ROBINSON. I was thinking how much folks are like ships. Some folks are like rafts—mere chunks of inert human material, burden bear- ers, moving stupidly through life with- out buoyancy or joy in the adventure. until two drops will form at once on & spoon when a little of the juice is dripped back into the kettle). When fruit add half cup of currant juice; let let cool. Then cover with melted parafiin. Red Raspberry Jam With Currant Juice—Wash and crush the raspber- ries, and to each quart of the crushed fruit add % cup of currant juice; let this mixture stand for 15 minutes, then measure it by cups and turn it into the preserving kettle; bring to boiling point, let simmer for 20 min- utes, then add three-quarters of a cup of granulated sugar for every cup of the juice you measured before, and let continue to cook until a little of the jam sirup will form two drops at once on a spoon, as above described. Then fi]l into hot, sterilized glasses, let cool, and cover with paraffin. Currant Conserve.—MIix together 3 quarts of stemmed currants, 3 quarts of granulated sugar, 1 pound of seed- ed Traisins (large, put through food chopper), the rind and pulp of 2 or- anges, and rind and pulp of 1 lemon. Let this mixture stand in the preserv- ing kettle for two hours, then cook over a slow fire until as thick as marma- lade, atirring now and then so that it will not burn at the bottom. Turn into hot, sterilized jelly glasses and cover when cold with melted paraffin. Raspberry Jelly—Mash a quantity of raspberries in one galvanized ket- tle, and a quantity of currants in an- other kettle, allowing these to cook slightly—until the juice runs freely (adding no water to either). Then strain the juices separately. Combine in the proportion of two-thirds of this strained raspberry julce to one-third of currant juice. Then measure by cups and set aside an equal amount of sugar. Heat the juices in a pre- serving kettle, let them cook .for 20 minutes, then add the measured sugar and let boil until it jells, after which turn into hot, sterilized glasses and cover when cold with paraffin Chicken With Crisp Noodles. Mix some large pleces of cold cooked chicken with a cream sauce made as follows: Melt one tablespoonful of but- ter, stir in one tablespoonful of flour and add one pint of boiling milk and one-half teaspoonful of salt. The crisp noodles are made as fol- lows: Mix together one egg, one-half teaspoonful of salt, one and one-half cups of corn flour and one tablespoon- ful of water. Roll as thin as possible on mixi hang over a towel agal.ist one branch and one wing against another. The bones of the wing were not broken, but ir was so badly strained that he couldn’t use it, Had Sharpshin hung around there watching for a few minutes this story would never have been told. But he didn’t hang around. When he missed Redhead by almost nothing at all he didn’t stop.” He kept right on. He knew he couldn’t get Redhead in among those branches and he knew that Redhead wouldn’t come out for some time. Wait- ing around there would be waste of time. So Sharpshin kept on In his swift flight to ook for a breakfast elsewhere. And 50 he didn't see Redhead drop flut- tering down through the branches to the grass at the foot of the tree. For a long time Redhead lay quiet just where he fcll. It was cool down there In the grass, for the dew of the night was stll on His head ached and his wing ached, and he felt too miserable to want to move. He felt too miserable to even be afraid in his helplessness. But by and by his head felt better, and then he began to realize what had happened and how helpless he was. He tried, oh, how he tried, to fif. But that wing was useless and all he could do was to flutter about, and_ he knew that this would never do. No, indeed, this would P | Chronic Laryngitis. Describing acute laryngitis the other day, I mentioned that the larynx houses the vocal cords and that these two elastic cords assume different positions (upproximated or weparated) and dif- ferent tensions under the control of half the “Adam’s apple. Chronic inflammation of the larynx is commonly assocjated with some chronic, perhaps unrecognized lesion of the nasal passages of a nasal sinus, and is prone to develop in public Speakers and singers who are not well trained in the proper use of the voice or who indulge in to- bacco. Tobacco smoke, the dust of such industries as stonecutting, metalwork- ing and milling, and sometimes {rritat- ing fumes or gases in chemical indus- tries, are common predisposing causes of chronic laryngitls. About one-third of the patienis having tuberculosis of the lungs develop tuberculous laryngitis secondarily, although through the popu- lar policy ‘of procrastination it often happens that the laryngitis brings the patient to tNe physician before the ex- istence of the lung tuberculosis is éstab- lished. About one in each twelve cases of chronic laryngitis is tuberculous. It is in this form of prolonged lar- yngitis that the voice tires quickly and husky when used for a little . growing weaker with any pro- longed effort, and perhaps failing en- tirely if the effort is kept up. Visible thickenings of the covering epithelium of the vocal cords, or pronounced “nodes” thereon develop if the voice is not_given a long rest, and these seri ously_impair_the singing or speaking Personal Health Service By WILLIAM BRADY, M. D. Noted Physician and Author POOR REDHEAD. HE WAS IN GREAT TROUBLE. {evening. All that time Redhead had had nothing to eat. Because of his pain and his lack of food he was weuk, and }all the time was growing weaker. You i remember he h: had no breakfast. Poor He was in great trouble, worst of it was he could see no way out of it. Sooner or later Black Pussy or Reddy Fox or Jimmy Skunk would be sure to come prowling that way, and if he hadn't starved to death before then that would be the end of him. “If only 1 could get up in the tree,” moaned Redhead. *I would feel safer up ther: He tried and tried, but he didn’t have strength enough to climb the trunk of hat tree. Each time he fell back and for a while lay panting. He was too weak. Lack of fa had taken hix | strength.” And all this time he hadm't been discovered by anybody. Redhead was just about ready to give up. (Copyright, 1931, by T. W. Burgess.) voice, or quite destroy it, according to their situation. Besides tuberculosis, another systemic infection common in all classes and conditions may be re- sponsible for a chronic laryngitis, and that is syphilis, at least one-tenth of all cases of which, we should never for- get, are as innocently acquired as any once into hot, sterilized giasses and |a dozen little pairs of muscles inside | other disease can be. I hope the reader will not fail to notice | that T have not dragged in the meaning- less and misleading term “catarrhal” in discussing these upper respiratory con ditions. The only reason why I have omitted that term is because there is no such condition as ‘*catarrhal” or “catarrh” outside of the come-on cir- culars and other bait of the humbug long-distance diagnostician and mail- order “specialist.” It may be true that an occasional moss-back medical text- book writer (a lot of pretty punk doc- tors manufacture text books) works in the *catarrhal’ evasion to cover his general incompetence, but that need Dot concern anyl in need of medical advice or treatment -Caterrh” fs on a par with “taking celd” or ‘“‘contract- ing a heavy cold"—no docteh today would venture to offer any such bun- combe as an explanation of any illness, when speaking 10 a medical augience though I believe it is still legas samder with the unenlightened laity. There is no self-treatment Irndisodtmé- inately helpful for chronic laryngitts save prolonged rest for the voice and avoidance of the irritants mentionea Cureful medical examination of the nose, throat and chest is necessary to arrive at an accurate diagnosis, and appro- priate treatment may then be applied for_the individual case. The Daily Delight Millions enjoy the Matchless Qualities of "SALADA" TEA because of its exquisite flavor . Send a postal card, and your grocer's name and address, for a free sample “thumbs down” on color. s board, Usetul, no doubt, and you cgn steer them | On a chair back until a little dry, then roll together in a long piece and slice . into port if you work hard enough—but | in"4yin"strips, fluff them apart well and what an {rritating job it is. Yet how |frv them in a basket in deep hot fat until & light brown. This takes only satlafled ey are With thelr own | ,pout ‘two minutes, Place them around the edge of the piatter containing the Then some folks are like white-winged ’ sailing vessels. Not_the last word as |hOt, creamed chicken. Serve imme fMclent workers, perhaps, for they are | lately. CREPE _ SKIRT E ¢ LTk AND MAUVE PAILETTES, | too much at the mercy of the winds of Pulled Nat Tafly. A nut’candy that may be pulled like / ¢ D e T rosping velyet of s made as follows: Boll toether fle had a market of their own, B e of o body. Men % e Ll b S M TR magnificent with beautiful gal- e Aniria and walsteoats that Rblespoonfuls of Vinegar. Two cups of leries. Enormous quantities do not match their coats or trousers chopped walnuts, pecans or other nuts f beef were con ed evi and they add colored socks and ties that should then be stirred in and the mix- of SUm: C ery day. Thru the centuries, beef run off ou a tangent from the whole onto buttered 5 SO3fen hipie ; ) p! i : has been the most universally Men think they dress'in a far simpler o1 ( \\. P“hf fOOd' anifing il G eight of palateableness in to Salada Tea Company, Boston, Mass, The Roman Beef Markets | In early Rome, homned cat- manner than women. They don’t stop ¥ : to count up the various items of cos- % IR tumery, In varlous colors, which the 3 ; N manage to put upon their persons each . 2 N e morning and evening. A man who will > Cd . eriticize his women kind for not appear- T ing in a simple, dark, tailored,suit with hat to match, may be weariRg brown shoes, & gray suit, a white straw hat with a black band, cream shirt iped ‘with pink, brown necktie and dark green socks. He would be amazed and in- dignant llt any one called him a patch- ork quilt. 'ngaun has dressed {n a more sim- ple manner than man throughout the ages, except during epochs of great fantasy and “‘exaggerated caprice.” She kes the eras in which fashion turn: SN O O Apparently she is tired now of her one?eolor scheme and alds and abets the dressmaker in making frocks fash- {H St 'f.gln'l‘t !oul dlfl‘er':t hkblzz;-h ing them like gold. e costume in the ske 3 A oOMiis facs and. as It s not an |face the storms—how romantically they easy matter for the amateur to match a |slip into the darkening shades—poets, mauye-colored ice to a pink-em- |adventurers, dreamers, soldiers of " for- broidered white crepe skirt, she had bet- | tune, with the souls of heeling cara- ter be gulded by the expert and refuse | vels—what '?\Illl the seas of life do to stray into uncharted paths. without them! There is danger in permitting her| But they cannot endure calms nor to believe that she can wear any kind |make headway when the wind dies ? i | i Why debité longer wwhat mai- ) tress to buy? .Conscience |f] Brand Mattresses are made in | ‘three different'materials — | bod! th a separate skirt, then | down. 2 5 B mae- of 'ple!,‘c&,“w.t;me’;rnhh? sasi; but phnd n?ll,enl there's & newer tbnif:i-ho-( 'conon felt, keapoc,“or_hair. / oy N'.mr:e rhe.l.uorlsto; Sea i:: t’ah ‘::HL:}‘:“K.’ :h;:p-?t‘ur:"rg'u”;n one [the sea in their stark tremendous 'All have the buoyant, long I ¢ package. color between shoulder to ankle. Of | power—the great, steel freighter folk, fibre within and are delivered Y pound course, one uses the word ‘“ankle” |Winds cannot stay them, calms cannot | |ig by o deslest h The P through tradition. un has l!:::n 0 lml‘ g:l.ken thex:zt :m’x:;vly hr_;:!.c ;}:z&n’. £ your dealer in e_urldml.l Most e e ho Joialng of the two sounds | beatings on thelr bows or the ravings tight-sealed, sanitary package. At All Chain hion is bent toward | an alllance of this sort. with their own inner fire and d It_may be that the Americans will | nation. Eut self-generated, retufn to the fashion of 1918 and won- L‘lblf!. thTheyfrel;‘),l!lerD;:l';l engines for left it. souls, those der why they ever left S0l o e . i German flame-throwers, of which the | the¥ carTy on! French tured 70,000 in the closi: days o!?lxpa ‘war, were used in annw Bome forms of seaweed contain ag fantastic. Yet fas] INTERNATIONAL BEBDING CO! © = Banons awp Ricwsono] oent of sugar, _ .