Evening Star Newspaper, July 11, 1921, Page 14

{ PR L ey pwmd e ! task of dish-washing just so much. . the problem of keeping his dinner hot | 4 WOMAN’'S PAGE. COMBINED COLORS OF BLUE AND PINK. BY ANNE RITTENHOUSE. You may not like pink and blue as a combination. You may not like taf- feta as a material. You may not like a long, full skirt that stands out from the ankles in wide flares. But the PARIS FROCK OF DARK BLUE TAF- FETA, WITH WIDE, LONG SKIRT. TIGHT BODICE HAS FULL SLEEVES AND TIGHT CUFFS. THE STRAW HAT IS _FACED ‘WITH PINK TO MATCH FLOWER AT WAIST. fact that you do not llke these three things Is no argument that you will not wear them. They are the fashion. You may be persuaded. dcep, rich pink to a deep, dark blue when June came, with its races in the open, its garden fetes, its gay life centéring around the Bols. The women of fashion made it the fashion to . tuck a huge pink rose against a dark blue Serge suit or a dark blue silk jersey frock or an old- fashioned gown of dark blue taffeta. Milliners leaped like trout to the bait. They desired something new ' and salable, so they put the bright scartet hat on the back shelf and brought out the dark blue hat with a pink rose, or possib! a bright pink hat with flying Victorian ribbons of blue. 1 It takes about a week in Paris for such things to become the fashion. Quickly the world knew that bright pink W the successor of bright red and marine blue cocoa brown. The sketch shows a taffeta frock in which the three features which you may dislike are incorporated. The color is dark blue, the fabric taffeta, the rose pink, the hat is blue, faced with pink, and the skirt is wide and long. exaggerately so. In contrast to its abbreviated predecessors, it gives one the impression that the wearer is playing a Victorian role. She is not. She wears the latest thing by Paul Poiret. She is a return to Victorian- ism. She is undoubtedly the forerun- ner of all of us. What she wears to® d: ve will wear in Gopher Pri certainly by next Jan- uary. The sle s in this gown should not go unnoticed. They were evolved from the combination of an embroid- ered gauntlet and a short sleeve. It Jenny of Paris, whose clothes are worn after being madified by American manufacturers in all the states of our Union, who saw the pic- turesque possibilities of long gaunt- le made of the sleeve material. She began to flare them at the tops, to put triangles of ornamental kid or lace at the upper edge. It was an easy thing after this fashion was es- tablished to join the gauntlet and the sleeve. In this Victorian frock you see the result. 1t is an Interesting bit of psychology that when the world is turning to the hour with those who seek literaturs and history combined that designers in Paris ghould bring about a decided influence of Victorianism on the fash- fons for women. Not only this, but we are putting green china parrots on our bookcase and mantelpiece. We are using Bristol glass for flowers. We are lifting tiny sunshades to pro- tect our eves, and decorators Indorse the successor of in is rie, well, Paris took it into her head to add a | English cottage furniture. Lfficient Casserole Cookery. “So that's what you call a ‘casserol, is it?" said a dear little old lady friend of mine who had come from her farm home to pay me a visi “Humph! It's the same old covered | baking dish that I've always used.| and my mother before me, and my grandmother before her.” And we both laughed merrily because it was | true. The much-talked-of “casserole” | i3 just the age-old covered baking| dish, only rigged up with a silver or nickel holder, and made in a variety of attractive wares. If you have never tried cooking in a casserole, I advise you to get one. There are a number of strong argu- | ments in their favor. In homes where the father of the family cannot al- ways get home from business prompt- 1y at dinner time the casserole solves | for him; the other members of the family may be served from the cas- serole, then the cover put on, and the dish slipped back into the oven to| keep warm till father comes Ordinarily, however, the casserole goes straight to the table from the | oven. This saves soiling a meat plat- ter or vegetable dish and lightens the “Please tell me just which vege- tables may be cooked in a casserole,” say 80 many letters from my readers. soning to suit taste, and a small lump of butter. Cook with the cover on, and keep | notes regarding the exact time it took you to cook such and such an amount of a certain vegetable in an oven just so0 hot. I cannot give you a time table for this kind of cookery because cas- seroles vary so much in size, and the surest way is to keep your own cas- serole cooking chart, never failing to make notes of every successful ex- periment. Your kind of range, too, will make a difference in the length of the baking period. There are many vegetables that are delicious also when merely simmered in the casserole in one or two cups of water, seasoned with salt, pepper and either meat drippings or butter. These vegetables are: Asparagus, beans, beets, Brussels sprouts, cab- bage, caulifiower, carrots, kale, kohl- | ralfi, onions, parsnips, peas. potatoes, rutabagas, spinach. squash, sweet corn, Swiss chard, tomatoes and tur- nips. It will be seen that this is a much better way of,boiling a vegetable than on top a range, as we usually boil therh, in too much water. When veg- etables are simmered in this way the food materials which are needed by the body are best conserved. For in bolling in a saucepan from which we drain the water after the vegetable is cooked many of the food con- stituents—the vitamines. or mineral salts—which build bone, blood and aid They do not seem to grasp the fact that all vegetables may be cooked in | it. Many housewives use it daily for | their dinner vegetables. Such vege- | tables as asparagus, caulifiower, cel- ery, cucumbers, eggplant, kale. on- ions, parsnips, peas, potatoes, salsify, sweet corn, rutabags. Swiss chard and turnips are perhaps best when cooked in the casserole in a cream sauce made by using one tablespoon of flour to | one cup of sweet milk, adding sea- ! in growth, are wasted in the water whick is drained away. There are three more good argu- ments for the casserole, which I will take up at some future time at great- er length. These are: 1. The cheaper meats are made tender by being cook- ed in a casserole. 2. The one-dish dinner is supreme in a casserole. 3 Left overs of all kinds can be dis- guised most attractively by the use of this covered baking dish. Redhead Regains Hope. BY THORNTON W. BURGESS. ‘Who doth a little hope regain il find that he can master pain. i o edhead. Food means strength. Everybody knows that. It is just the same with the little people of the Green Forest | and the Green Meadows. Food, and plenty of it, is even more important to the feathered folk than it is to us. You see, they use a great deal of it, because they are so very active. They can go without it only a very short time without becoming weak. And when they do get it, they recover strength very quickly. It was so with Redhead the Wood- pecker. That piece of bread Welcome 7 <. “~PERHAPS IF I TAKE A LONG REST 1 CA?I GO ON,” THOUGHT REDHEAD. Robin brought to him made all the difference in the world. For a while after gobbling it down, for he was so hungry that he did gobble it, he lay quiet. Then he began to feel strong- er, and with returning strength came renewed hope. He couldn't fly. Of course not. That injured wing was useless. But perhaps he could climb. If he could do that he could get up in that tree, and once there he would feel much safer. By and by Redhead felt so much better that he reached the foot of the tree and_started to climb up the trunk. Every few inches he had to stop to rest. It was slow work and hard work, and he grew very, very .Wred, But the higher he got the 7 more hopeful he felt, and that helped | little He was very, very thankful [are soon a bit. that he could climb. Now, had Welcome Robin or any of the other feathered folk of the Old Orchard, excepting other members of the Woodpecker family, been in Red- head's place they would have been quite helpless, so far as getting up in that tree was concerned. None of the others have the right kind of feet for climbing. But Woodpecker feet 1 are made for just this purpose, as are the feet of Seep Seep the Brown Creeper and Yank Yank the Nut- hatch. If Redhead had been feeling well and strong it would have taken him almost no time at all to go up the 0! at tree a ot nd reach m; ut while that plece of bread xlver; him strength, of ccurue.h‘lt hadn’t given him a great deal. Of course, one little piece of bread couldn’t. Redhead needed a good, big meal to give him his full strength. So when he was about half way up he felt that he couldn't climb another . Yes, eir, ineh. Yes hat is the way Red- “Perhaps it I take a long re can go on.” thought Redhead, and dus his sharp claws into the bark and braced Mm.sel( with his tail. You know a Woodpecker's tail is made for just this purpose. He really was very comfortable, and being off the ground he felt much better in his mind. But though he rested a long time, when he tried to go on he couldn’t. He had strength enough to cling there, but he hadn't strength enough to climb an inch higher. How he did wish that Welcome Robin would bring him another piece of bread. But Welcome Robin didn't. You see, from his perch near the top of the tree he had seen Black Pussy out in Farmer Brown’s yard and he didn't dare go back there for more bread. And, presently, he saw something that Redhead couldn't see. It was Farmer Brown’s Boy coming straight toward that tree. Perhaps it is just as well that Redhead couldn't see, for it might have frightened him. He was not as well acquainted with Farmer Brown’s boy as were some of the other little people. “I wonder what Farmer Brown's Bay is coming over here for,” thought Welcome Robin. In a few moments he found out. (Copyright, 1921, by T. W. Burgess.) —_— Mrs. Jean Norris, the minor court magist in New York city, has been re-elected to the ’mldmc, of the State Federation of Professional and Business Women's Clubs. s SIS ettt B, S Mol o S B L, THE. EVENING lWlut Every Husband Knows. g, " HOME ECONOMICS. BY MRS. ELIZABETH KENT. It 1s a sad childhood that carries into its late life no memory of & swing. Any safe swing is better than none, but to one who has known it. the idegl swing hangs twenty feet from a stout beam stretching from sturdy crotch to sturdy crotch of two tall apple trees. It is made of thick rope, tested every season by a careful father, and the swing board has holes at each end through which the rope passes, so that it canmnot fall out of the swing. It is a strong board, an inch thick, three feet long by a foot and a half wide, so that two can stand on It, to pump up. As soon as a child can hold on, he is swung gently, and presently ex- periences the delicious thrill of being run under. Then as confildence grows ne learns to stand, and pump up, and that, either alone or with a partner, is the ultimate bliss of swinging, to stand with feet well braced, and as the swing reaches the end of each sweep, to give it a fresh impetus by bending the knees down and up quickly. It is fine exercise, and thril- 1ingly exciting to go sweeping up into the apple hlossoms until they brush your face. For small children, a small swing and a small board are good to begin with, but children should be taught to swing themselves, ‘for they get exercise from being swung, and spoiled by the indulgence of it. Outdoor swinging is, of course, better than indoor, but an indoor swing with windows wide open, or a swing on a sheltered porch or sun parolr often keeps a child happy dur- ing the time needed for exercise and fresh air in stormy weather. Chil- dren with weak stomachs often can- not bear swinging, and should never be coaxed or urged into it. They will be keen when their physical trouble is cured, and should not swing until it is. B (Copyright, 1921.) As to Salads. At a very elaborate dinner of many courses lettuce or other salad green is usually scrved mot as a course by itself, but with the bird course—that is with wild duck, guinea hen, squab or whatever is selected for the course immediately following the frozen punch course, the punch coyrse fol- Jowing the roast meat and potatoes. On the continent it is usual to serve salad in this way with poultry of some sort. In a characteristic Italian dinner the service comes in this ox- A\ NN A 17 7 ;, STAR, WASHINGTON, D. C, MONDAY, JULY 11, —By Herbert Johnson. YOUNGPop SO ENTOYEDP WHEELING THE BABY A New Eyelash Tonic. Sometimes I wonder at the great faith in human nature which will let $51 a woman put anything on her hair or face or around her eyes which she sees written of, or hears of in the most casual manner. To be sure, We have excellent laws these days, so that she Is not apt to purchase any- thing harmful. But how is she to know that the stuft she is purchasing is any good at all, or that it is good for her particular ailment? 1 want to advise my readers to be skeptical, to inquire closcly into the contents of everything they use. It isn't that I think they are apt to buy anything harmful, but simply that they are likely to waste money- . In these days of high prices; s a serious matter. Take, as an instance, the matter of eyelash tonics. These are difficult to make. Whatever is used is apt to get into the eyes, 50 only the most barm- less ingredients are allowable. For some reason vaseline has had a great vogue as an evelash grower. 1 never yet found a case where it did any good. But there are several ingredients| which do grow hair and which will not hurt if, by any chance, they get into the eye. Cocoa butter and lano- | line will grow hair, oil of sweet al- monds is also pourishing. Therefore, some combination of these would be certain to produce results. Out of this combination I have obtalned the following formula, which I can recom- mend highly: Eyelash tonic—Cocoa butter, 1 THAT HE RIGGED up THE LAWN MOWER ‘TO COMBINE USEFUL EMPLOYMENT WITH PLEASURE — Copyright, 1931, by Herbert Johnson. | dram; parawax, 4 drams; lanoline, dram; oil of sweet almonds (Eng- lish), 4 drams; rosol oil, 2 drops. Reduction Don’ts. It you are trying to reduce there are a few little “don’ts” for you to re- member, and the first one is— Don't be discouraged. After you have systematically re- duced for a few weeks you will look at yourself and think you are as fat a8 ever. You might even get on the scales and find you are fatter. Nature seems to be positively fiendish in this way, one might almost belleve she was doing this to test your strength of will. But If you persist you will re- duce as soon as your system has be- | come adjusted to the new diet. Don't be worried if you feel hungry. Feeling hungry never vet killed any {one. In the case of those who are too | stout, the stomach has become dis- tended because it has been holding so |much food. In a short time it will | shrink to its proper size, and then you will not have the feeling of hunger be- tween meals. If it bothers you too much, drink glasses of hot or cold water between, but not with, meals. Don't eat more than you should. You can easily find out how much you should weigh and the number of calories of food that you are now eat- ing which is keeping you overweight. Find out how many you should eat to reduce, and stick to that. Don’t taste. It is hard to resist the first taste, and it is_much harder to resist the second. Even a few of these extra tastes will add enormously to the amount of your diet. LISTEN, WORLD! BY ELSIE ROBINSON. Catherine is complaining that her husband doesn't “get on.” He's toll- ing at the same old job he held when they were married fifteen years ago and there seems to be no chance for advancement. A contempt for him is beginning to undermine her love. “A good man can't be kept down,” says she and wonders why she threw her life away on a fallure. A lot of our most honored pre- cepts are verbal silliness, and that “good man” axiom is one of the sil- liest and most cruel. It was written at a time when any one could get enough credit and to set up a_corner grocery, it has no application { % A be “k. ®. A good man can be kept nowadays. der: Hors d'oeuvre, soup, entree such | down and by a score of reasons. as sweet breads, spaghetti cheese, and then broiled chicken with | most potent reason. salad, which is followed directly by|choose your grandfather wisely it’ In the usual|alm the dessert and cheese. American course dinner, however, lettuce sometimes very elaboratelylgrind him into a rut. and t to be His grandfather 18 &t 10 o doni|Juice. ~Add the Julce of one good g | Sized lemon and a half pint of water. the impossible to get on. Health, responsibilities, all may environment, He may be dressed comes as a course by itself|truly good, patient, kind, industrious, immediately preceding the dessert.|sincere, honest, and yet lack that I believe it is customary among a|peculiar vital element” which makes great many rural Americans—espe- | for success in the modern business cially in New England—to eat let- tuce with vinegar and sugar as a “gide dish” with the main course of | tini Doubtless this is more a|to the meal. matter of convenience than any- thing else, since it does away with the extra service made necessary by serv- ing it as a separate course. It would be hard to say what is the most correct way of dressing it. The usual continental way is to serve it with what we call French dressing— simply an emulsion of vinegar or lemon juice, and oil, flavored with pepper and salt. In the Italian and Spanish version of this dressing there is sometimes a little red wine. Per-|half teasponful ps the French dressing is the most |level teaspoonfuls’of baking powder, hi world. Yes, a silly axjom, and “get- g is a’cheap test by which judge the worth of a man’s spirit. Some day we'll all go fishing in a freer, wider land and discover that there are higher attainments than a fat bank roll. Then, indeed, I think Catherine's gentle, frayed little hus- band may win his coveted seat on the board of directors and get the raise he needs so badly now. Plum Roly-Poly. Sift together one pint of flour, one- of salt and two it's " Frozen Sweets For Hot Days Cumberland Ginger Pudding.— Sweeten one pint of thick cream with one-third of a cup of powdered sugar and whip very stiff. Add slowly the ginger sirup drained from preserved ginger, one tablespoon of lemon | juice and half a cup of water. Frz!le,l and when partly stiff, add one-half cup of the dralned ginger chopped fine. The Carlton Frozen Peaches.—Re- move the stones from one quart of fine ripe peaches, taking care to save any of the juice which comes from them. Crack the stones, take out the kernels, and tie them loosely in a piece of muslin. Put a pint of cold water in a saucepan with one and a half pounds of loaf sugar, bring it gradually to a boiling point and let it boil rapidly for ten minutes. Pour the sirup into a basin containing the peaches. Crush the kernels up inside the bag, lay In with the peaches and cover the basin with a cloth. When the sirup {8 quite cold add the strained juice of a lemon. After re- moving the bag containing the ker- nels freeze the mixture. This should be served in tall crystal glasses set on a dainty plate. Cocoanut _Charlotte.—A deliclous desert is this: Beat the whites of three eggs, a pinch of salt and half a cup of pulverized sugar. Scald one quart of cream in a double boiler, add to it the beaten and sweetened whites and the milk from one cocoanut with six drops of rose extract. Freeze. Line charlotts russe cases, which are sold at all favor stores, with white sponge cake. Fill in the center with the frozen mixture, scatter grated cocoanut over the whole and stick a maraschino cherry on the top for a garnish. Raspberry Ice—THe best raspberry ice i the easlest to make. It calls for one quart of the berries. Extract the juice and add to one pint of granulated sugar, dissolved in the| Freeze in the-usual manner. Th = dition of a beaten egg white 6o:fin tablespoon of granulated gelatine soaked in cold water adds somewhat :o the smoothness and flavor of the ce. Cherry Punch.—When cherries are good try cherry punch, made in this way: lglultolva a cup of water and a pound of sugar over the fire, a the grated rind of an orange -:g boil five minutes. Remove from the fire and strain. Add a pint of cherry Juice, the juice of two oranges and of one lemon; cool and freeze. Serve in’ glasses and garnish with two or three whole, pitted cherries on top of each glass. Raspberry Sherbert. — Raspberry sherbet can be made with a quart of water and a pint of sugar boiled to- gether for ten minutes. To this add 2 teaspoon of granulated gelatin that has been soaked in a little cold water and strain. When it is cold add a usual among persons in this, country |rub in one rodnding tablespoonful of | pint of strawberry juice and the who are fastidious about their dinner | butter, add milk to make a soft service because we get our best culi- | dough, roll out one-fourth inch thick, nary ideas from many persons ce. prefer However, mayonnaise | up the same as jelly roll an s, roll spread with pitted canned plu pinch dressing, and this is surely accept-|together the wet ends and edges. abl and _there .hlt:éklng about the ican vinegar and sugar. d is nothing really | Steam for one hour. thoroughly Amer- | sauce, and use whole preserved plums|moved with whipped cream, sweet- Serve with hard for a garnish juice of two lemons. Freeze very hard. A variation of the above recipe is to make the raspberry sherbet as de- scribed, and to fill im the center of the sherbet when the dasher is re- ened and flavered. 1921. FEATURE (Copyright, 1921, by the International yndicate.) ZOO NEAR ROCK CREEK PARK GREAT PLACE FOR YOUNGSTERS ‘Washington. Dear Travel Clubbers: One of the funniest things I ever heard of was when they took “fin- ger prints” of a monkey. F. G. Sandberg of the Washington police de- partment has done it, and this picture proves it, too, but, of course, that is not all he does. He takes finger prints of people who have been found gullty of something they shouid not be doing. Now if this monkey should get loose and raid a peanut| stand 1 guess Mr. Sand- berg could find the right monkey and have him tried for the “crime.” When I heard about this I decided to make a trip to the Zoo near Rock Creek Park that is visit- ed by everybody who comes to Washington. I feel just like going out into the woods when you £0 to those two places, and every one should go. There i8 a steep hill near the Zoo and 1 wish you could see the children roll down #_almost any afternoon. ~ You can see most every kind of an animal in~ that Zoo. I took a good look at the monkeys and as near as I could tell their “fin- gers” must be very much alike. Down the hill from the bear cages there are some seals, and if 1 ever get to be able to swim Itke they do I am going to be a swim- ming teacher. In the bear cages is a baby bear now, and he can certain- Iy do a tumblgng act fine. In another part of the Zoo is a big bird cage and along one of the roads is a row of owls that are called the Su- preme ~Court, because they sit on one limb so still all day | long. You have read about how the John Burroughs Club went to call on President Harding and told him in their opinion the owls are very valu- able and should not be killed. The John Burroughs Club got letters from all over the country about owls, and scme peoplo said they were bad luck, but I guess that does scare Mr. Hard- ing very much. The “Owl Jury." as| the John Burroughs Club is called, | dectded the owls should not be killed because they eat up so many rats| and mice and things that destroy everything. George Kilbourne, who wrote me about the owls, and many others will find their question an- swered in this part about owls. Right next to the Zoo is Rock Creek Park, and I think it is the | most_beautiful park in any city, for you might say it is right in the mid- dle of the District of Columbia. Now ! Col. Sherrill, who has charge of those things, Is going to try and open up IN SUMMER. DETECTIVE SERGT. F. G. SANDBERG TAKING “FINGER PRINTS” OF A MONKEY. more parts of it, and all the Junior Travel Club members will be glad of that. him a and tel strong for more outdoor places. I wonder if like to ta lion or an elephant? Julia Thorne: Just tell your friends | to watch for the paper and write to me. That is all You have to do to be a member of the Junior Travel Ciub. to me. Harold R.: This Mr. Roosevelt is| { assistant secretary of the Navy, and that i8 the same job his father, who was President once, had. Willilam Meade tory goes back was once Presidept, had. | course, much older than the city of Washington. RUSSELL BURKE, The Travelog Boy. In the Shops. Amber toilet sets for the dressing | table or bureau are made in a most | interesting fashion, for a little me- dallion of colored’ enamels decorates one end of each object. Sometimes this is a basket of flowers, sometimes a garland, and scmetimes a little square, tile-like ornamentation of soft shades of blue and rose. Enameled wicker wastepaper bas- kets_are a pretty bit of furnishing for The bedroom ,or boudoir. They are enameled in the brightest shades of green and red, blue and orange, flame color and yellow. Couch hammocks of cretonne are one of the tempting things for the veranda in midsummer. One thing to remember is that hammocks have all been marked down, now, so that if you need a new hammock, or expect %o need one next year, this is a good time to buy it. Yellow garden chairs and green ones, of iron, heavily enameled, are placed alternately at a gray enameled | garden table. Over them is an um- brella_of green and yellow stripes. The effect is fresh and attractive. Enameled bird cages of all the bright shades of the rainbow are sold now. One wonders just how a yellow canary feels in a bright green | cage, and how a white, black and yellow bird feels in a cage of purple rose color. Perhaps canaries have not 2 keen sense of color. At any rate, these enameled shades are useful to use where one color is in- sisted on throughout a room. Window box cages are mot a mov- elty, but they are so pretty that one is tempted to speak of them agaln. They are particularly lovely in an outdoors living room or living porch. where there is shelter for both bird and flowers, but sufficlent light and alr to make the one sing and the other bloom profusely. Ash tray nests of colored glass, bound with brass or nickel, and with a rest for pipe, cigar or cigarette of, the metal, are especially good look- ing, and they are not very expensive, and come in many colors. They may be chosen in an appropriate shade for each room in the house. Enameled baby spoons are a choice to make in selecting a gift for a baby. They are as dainsy in design and coloring as the baby himself, Red glass candlesticks In which black candles are placed are decid- edly striking to use on a table set with gold-decorated china or with all white china or with, suppose one has it, red-bordered china. At all events, the black candles on the bright, vivid T nundleuth:ks are decidedly worth while. Trellised garden chairs combine two things in one. That is to say, a sta- tionary garden chair of painted wood or metal is finished off with a trellis- e back, up which vines may be trained, and which serves its double place of resting place for visitors and lodging place for a vine quite satisfactorily. Things You'll Like to Make. Rach Basket MendingBasket A handy, mending is this peach basket mending roomy receptacle basket. or sateen) two Inches longer than the depth of the basket, and one- quarter again as wide as its circum- ference at the top. This is for the lining. Seam it. shirrings alongythe upper edge and two rows one fnch below: then two more rows along the lower edge. Fit it into the basket and turn back the one inch at the top. Cover a circle of cardboard to fit snugly to_the in- side bottom of the basket. Push in this circle to keep the lining in place. Cut another strip of the material one and one-half times the length of the gircumference of the top of the basket, and five inches wider than the depth of the basket. Seam it. Make a two-inch heading at the top, and two rows of shirrings just below the heading. Fit it around the outside of the basket. Cover the shirrings with a band of ribbon or silk one inch wide. Tack in place with small brass or white headed tacks. Shir the bottom edge of the material and pull it down and under the bottom of the basket. Cover a circle of card- board to fit the bottom. Overcast it to the edges around the bottom. FLORA. (Copyright, 1921.) —_— Tomato Pot Roast. Rub over with flour the surface of a four-pound plece of beef cut from the lower round and season it with salt and pepper. Chop fine two onions and fry them until brown in three tablespoonfuls of melted lard. Remove the onions, put in the meat and cook it until well browned on all sides. Add one can of tomatoes and two quarts of water, cover and let simmer for about two hours, or until the meat is tender. Remove the meat, thicken and strain the liquid, cut the meat in slices and serve In the sauce, or use coid for lunch. To Frost Fresh Fruits. Frosted fruits are delicioys and make a pretty dish to serve with cakes and the various gelatin pud- dings. Perfect bunches of cherries, currants or any of the small fruits should be selected, wiped carefully and then dipped first into the slight- ly beaten white of an egg and then into fine granulated sugar. Then put them away to dry and serve very cold. Flavor— Strength Every cup of Gives Genuine Satisfation and Solid Comfort Send a postal card, and your grocer's 1o Salnda Tea Compuny, Boston, Mass. name and address, for a free sana-ie ¢ one of us should write him we are -rgt. Sandberg would e the finger prints of a 1 list every name that comes lexandria his- to 1748, and is, of for Cut a strip of cretonne (silk Make two rows of PAGE. Screens in the Garden. There is no time like the present to make plans and offer criticism for your garden. True, it is oo late or 00 early to do any planting, but it is now that you can see wherein you could make improvements, where you need more shade, where you need to plant for intense sunshine and where for shade. One thing that often becomes ap- parent in midsummer, especially in our American gardens, is the need for more garden screens. There are hours of each day when we would find_comfort and refreshment in our gardens if only we could feel seclu- sion there. There is something about actually sitting beneath the trees on the earth that is different from mere- ly sitting on a veranda. Often, too, there are breezes in pour garden or lawn that do not come up to your veranda. 1t is too late to get screens for this year's benefit, but you car. make plans for next year. Pernaps a high, well trimmed privet hedge is ideal in most climates. But these are the result of many seasons’ growth. Borders of shrubbery are algo good, but these. t00, cannot be had without patiently waiting for small shrubs to grow to be big ones. With vines, however, it is different. They grow rapidly and many of them are perennial. Lattices painted white or to mtach the color of your house are very at- tractive. Cheaper and possibly more durable, because they do not need repainting, are screens made of cedar posts and wire. These posts should be planted every four or five feet and wire four or five feet wide may be stretched along. If you get an expert to plant the posts it is a simple gnough matter to stretch the wire Fourself. There are all sorts of possibilities for the vine that grows on this trellis Honeysuckle grows rapldly, needs little attention and is generally liked Old-fashioned woodbine or Virginla creeper is & clean, neat vine. But for this you had better consult your nursery man to find out what is best suited to your soil and the exposure. Tasty Meat Sandwiches. 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