Evening Star Newspaper, December 27, 1921, Page 20

" THE EVENING STAR, WASHINGTON, D. ~ WOMAN’S PXGE.~ " New Jackets What a season it has been for wrapping up. Not the winter weather induced women reaped a harvest this season. Neck- pieces have not been half as popular as they were, because every woman seems to have met her heart on & fur coat, and gotten ft. Muskrat, civet cat, undyed caracat, raccoon, squirrel and all the other animals that might have enjoyed life liberty if women had not pined 0 be fashionable supply these cov- erings. The climate has had nothing to do with the wearing of fur. One for the burden often pitied women they carried in sultry days until realization of the fact that the burden was slef-imp The dressmakes ness for fur e i wiped out pity. feel that the mad- ats this season has come abowt through the persistence of the fishion for thin one-piece frocks. Possibly that is the explana- tion. Tut women want no explana- tion for prevailing fashion. The con- dition, not the reason, is the only thing that interests. So, when the word went forth that this was to be a seasom for peltry, the rumor was of moere importance than any pro- phecy of the weather man. Among these coats came. ermine, not for the streets, but for the even- ing, and in its trail brought & new fashion for warm, white woolen coats for the streets. The action is auda- cious. "One has never been expected to sally forth In the cold ‘weather with @ snow white jacket for pro- tection. Dark colors have been the tradition for winter, and few women think of breaking if. They must break it now. White jackets are s=mart. They present a contrast to what has gone before. France started the fashion after she found that her women were loath to release black. Colors left them cold. So the dressmakers tried them with white and mauve, and they have accepted both. The combiration of white with black has no novelty. but the shagky white coat worn over a one-plece gKown of black satin ar- rests Broade: bric used when hairy s are not preferred. The trimming is of fur or Angora, sometimes of those zephyr loops that were brought into fashion last sum- mer to imitate astrakhan. A woman who wants to make the jacket more striking. puts deep cuffs and collar of black fur. When such a jacket is placed over u black frock and a hat of white and black is added, the magpie effect is complete. The fashion or passion for girdles, whichever one wishes to call it, is expressed through a deep belt placed on the coat as a separate thing. or embroidered or braided on it. The former method is better for the econ- omist. Those who work with clothes prefer to make the girdle directly on the material. This is done in gowns. The cr; , galloon, or braid can be patterned in a fantastic man- ner when the garment is there to work on, but the woman who buys it is apt to tire of a conspicuous girdle after the first urge of desire for it has gone and she finds herself unable to remove it. Clever women are wary of too much handwork on a zarment for this same reason. There are short white rabbit ackets for women. which are remi- niscent of the cradle-to-school-desk period. Black fur is added to these and a colorful oriental effect is given BY ANNB RITTENHOUSE. warmest to appear in the streets without fur coats. Surely the furriers must have of White Wool RUSSIAN CLOTH JACKET OF WHITE TRIMMED WITH WHITE ANGORA WORN OV! A BLACK SATIN FROCK, WHICH IS A SMART COMBINATION TODAY. by a five-Inch girdle of white silk worked over with points of gold braid, stars of colored crystals, and an edging of black soutache. The fashion for a somber. thread of sou- tache has crept into clothes since summer. There are also white circular capes for the afternoon and for southern resorts. Beneath them any kind of gown can be worn. They are of broadcloth, of serge, of taffeta and of perllaine, that shaggy fabric that has not quite grown into fur. The linings are gay. Nothing somber is tolerated. Not only are the primary colors used, but pictorial silks are put there to share glory with the landscape; some of them have sea and sailing boats, palms and pagodas. on a bright blue or red surface. The world of dress is swinging away from simplicity toward gorgeousness sa fast as the public will permit. EFFICIENT HOUSEKEEPING BY LAURA Do You Make Your Own Sausages? A meat grinder is the one essential in making sausage at home. Buy three and a half pounds of lean pork and two and a half pounds of clear, fat pork and put this through the grinder, using a coarse knife. The sausage that one buys in stores is generally too finely ground, with the result that the sausages are too solid. Do not be influenced by your butcher if he tells you that two and a halt pounds of clear, fat pork is too large a proportion to mix with three and a half pounds of lean pork, for it is not. Now place your ground pork on a large sheet of clean, white paper and work into it. with the fingers. six teaspoons each of salt and powdered sage, three teaspoons of black pepper, three-quarters of a teaspoon each of ground cloves and allspice, and one pound of rolled cracker crumbs. Tt may be necessary to add a very little water, also, to form a good paste. If you ce never made it before and are not sure that this is the combination of seasonings which your family will most enjoy, break off a small piece of the sausage meat and fry it. as a test. If it is satis- factory form the meat into small cakes about three-quarters of an inch thick and put them in the re- frigerator until needed. Sausage made in thi may be kept for weeks in very cold weather if packed in small jars and KIRKMAN. covered with melted paraffin, as for jellies. In cooking it, have the frying pan very hot when you put the cakes inte it. ” Sear them quickly until well browned on both sides, cover the pan, decrease the heat slightly and let cook until thoroughly done. Be sure to mix your sausage in a cold place, as it is mogt important to keep it cold through all stages of the process—indeed, until the minute of using. I think T may safely say that any housewife who has once learned to make her own sausage In this way will continue to make it instead of buying it ready-made. Also, it is cheaper to make it than to buy it— especially if the family is fond of it and has It frequently for breakfast. Make six pounds at a time in this case, as above suggested. If your family does not care much for it. however, and you do not wish to put it in jars covered with paraffin, you had better halve the recipe I have given, making only three pounds of it, so that you wil not have too much on hand. Some time ago a Reader Friend wrote to ask me where she could buy the little skin “jackets” which_the marketed sausages appear in. It is not necessary for the housewife to use these—indeed, the sausage meat is_far more delicious when simply served in cake form. Left-over, cooked sausage, if com- bined with hot, cooked corn meal mush, which is turned into a mold to cool, makes a splendid variety of scrapple. l Things You’ll Like t to Make Jet Bead Grapes A bunch of grapes always makes an effective trimming for a hat. A bunch of jet bead grapes is particularly splendid with a lace-trimmed hat. Join spherical jet beads to narrow ribbon or embroidery silk to form a graceful bunch of grapes. On the crown of your hat embroider some large grape leaves in green silk or wool. Attach the bunch of jet bead grapes. If you cannot get the jet beads, use spherical wooden beads painted black and shellacked. FLORA. (Copyright, 1921.) Chicken Roll. Tut the meat from two large chickens through a food chopper and mix with it the following ingredients: One grated onfon, half cup of chopped pecan nuts, one cup of dry bread crumbs and two teaspoons of salt. Bind all together by mixing in two eggs and beating thoroughly, then form the mixture into a roll, wind it in a couple of thicknesses of cheesecloth and sew the ends 8o that the roll will not get out of shape. Put the bones of the chicken into a deep kettle, cover with water and after bringing it to a boil, put the chicken roll on top and leave it to cook very_slowly for two hours and a_ half. ~When cold, cut into thin slices and serve with tomato salad. e e Brocade slippers for neglige wear that match the gowns with which they are worn. Luncheon Dishes. Chicken Ple. A good pastry crust for chicken pie is made in this way: Sift a cup of flour, half a teaspoon of salt and the same amount of baking powder to- gether. Chop in a quarter of & cup of shortening with a silver knife and moisten the pastry with a quarter of a cup of ice water. Roll the crust out and dot it with little pieces of butter. Then roll it up and put it on the ice. In a couple of hours, when it is time to make the pie, roll the crust out again. Slit it,'so that the steam may escape, in several places and spread it over the chicken in a pie dish. Cream Veal Soup. Chop fine three pounds of lean veal and one large onion. Cover with two quarts of cold water; simmer three hours; strain, cool and skim. Thicken with two tablespoons of flour blended with three eggs and two cups of milk. Season with salt, peppep minced pars- ley and a grating of nufmeg. Beefsteak Pudding. Beefsteak pudding is another lunch- eon dish which appeals to men. To make it cut a two-pound beefsteak from the round into small pieces, and cut three or four slices of good bacon into little pieces. Fry an onion until it is brown in a frying pan with the . bacon. Then add the meat and cover it with stock. Cook it slowly until it is tender but not quite done. Add a parboiled sweetbread, diced. Thick- en the gravy slightly and season with salt and pepper and choppéd pars- ley. Line a baking dish with biscuit dough, pour in the meat and gravy, cover with crust and bake brown. Turkey Oysters. % Cut nice, even slices of the breast of cold roast turkey; over each piece lay a thin shaving of bacon, and put on top of each piece of bacon a large, fat oyster. Roll these bundles up and tie securely, season with pepper and salt, and place in the pan with melted butter. Cover and cook long enough to cook the bacon, basting frequently with the melted butter. Serve with a sprig of parsley on each one and pour over the brown gravy thickened with a little flour. Transparent Lemon Pie. Beat one whole egg and the yolks of two more, add three-fourths of a cup of water and the strained juice of one lemon. Mix one cup,of sugar with two tablespoons of flour, then add-the eggs, water and lemon juice. Cook until it begins to thicken, pour into a crust and bake. Beat up the whites of two eggs to a stiff froth, beat in one tablespoon of sugar and place on the top of the ple. Brown lightly in the oven. -| himself Jor BEDTIME Peter Tries to Gain Courage. ‘BY THORNTON W. BURGESS: Jourage comes to him who trl or it grows by exercise. —Peter Rabbit. Peter Rabbit needed courage. Yes, sir-ee, he needed courage. There he Was in the tiny cave that epened from one corner of the larger cave which was Buster Bear's bedroom, and there was Buster Bear himself right In front of him doing his best to make comfortable -and sleepily grumbling to himself. > Now, as you know, Peter naturally is timid. He is very timid. Just now he was as badly frightened as any Rabbit in all the Great World ever had been. In the first place he had just had the narrowest of narrow es- capes from Yowler the Bob Cat. The just as he had thought that his trou- bles were nearly at an end, in had walked great big Duster Bear, and now he, Peter; was once more & pris- oner. 'One fact gave Peter a wee bit of comfort, and this was that Buster Bear didn't know he was { there. = So Peter crouched in his tiny cave, which was hardly big enough for him to turn around in, and wished his heart wouldn’t thump so hard, and wondered how long it would be be- fore Buster Bear would go to sleep, and if when he did go to sleep he would sleep soundly. And he won- dered, too, if he, Peter, would ever be able to gain courage enough to try Buster He: ar was sleep) He yawn- ed and yawned and ¥ somehow he couldn’t s go to sleep. > off, but just as Peter would fee at last he was aslecp he up, change his position n grumble to himself, But at really was asleep. bit last he Peter knew this by the sound of his breathing. and Peter poked his head out of his hiding pl. and held his breath as he listened to Buster Bear's breath- i Buster twitched a paw and r dodged bac nly that Linst the But by und by he gained courase enough to poke his head out again. Buster seemed to be really asleep, Peter looked over to the ent the big cave. My, how fa seemed! That was because Bear was between it and Peter. Little by little Peter crept out of his hiding place. all the timo tryi to hold his breath. Luster n and Peter, scrambled back. Tw more he tried it and was frightened back. But the third time he was holder. ~ His courage wis Krowing. This time when Buster twitched a paw in his sleep Peter didn’t run: he simply sat perfectly still and wished his ‘heart would stop thumping Keeping close to the wall, 'eter be- gan to creep around Buster Bear. the least little movement on the of Buster he would dart back. But each time he got a little farther, for all the time he was goining courage. It was growing because he kept try- ing. The more he tried the faster his courage grew. At last he was quite around the foot of Buster's bed and there was nothing between him and the trance to that cave. It was all Peter could do to keep from darting out, lipperty-lipperty-1%. Yes, sir, it was all Peter could do to keep from doing just that thing. But he remembered that somewhere outside was Yowler the Bob Cat. To rush out without first carefully looking and listcning might be_to rush right into his cruel claws. So Peter just made himself steal slowly and carefully across that cave to the entrance and sit just in- side where he could see out. Then for some time he sat there looking and listening and all the time want- |ing to run. It was bright daylight now, and Peter was glad of that. “Yowler doesn't_like daylight” though Peter. “He is less likely to be watching than if it was night. I don't believe he is about, but I must make sure.” At last Peter felt as sure as he thought he was likely to be, and like a brown-gray streak he darted from Buster Bear's cave. He was free at last! ance of (Copyright, 1921, by T. W. Burgess.) LISTEN, WORLD! - BY ELSIE ROBINSON. I went to a hectic incandescent sort ! of a place where you eat—incident- ally. It was supposed to offer the de luxe variety of a large time. The ladies wore their most expensive pro files and floor lamp effects in draperies. Females in bare feet danced about us as we ate. You felt as if they kept the very food in sachet powder until they served it to you. {Afterward, when you paid the bill { you were sure they did. Perhaps you like barefooted people itnerfering with vour soup, but as for me—I know another kind of a place. You go up one street, down an alley, turn by the vegetable stand and keep on until you come to the little door painted” in orange and green. Then in you go and there you are. It is all yours at once. The Jgitchen spills into the dining room and the_dining room spills,_into your heart. You are embraced by a gay- Y LITTLE CORNVER t 1N MARANA CAND ® ety, by warmth and the savor of friendliness and food as though by a caress. The little tables are set with coarse cloths and bunches of mari- golds in squat Mexican jars. The player-piano clatters out “La Paloma” and the black-eyed girl who waits upon you clicks slip-shod heels and flashes a scarlet smile as she takes your coat. Then she leans on the corner of the table and becomes intimate over your choice of tortillas and beans or chorizo scrambled in egg. You are grateful to her. You expand at the thought of the chorizo. All is as it should be. Around you, upon the low walls, are painted scenes of Manana Land. A cactus-studded landscape basks beneath a mellow sky, and dugouts, heaped with tropic fruit, float lazy on a singing water- way. You are not in a room—you are in an adventure! From the inner door Miguel beams and waves an amiable spoon the while the frijoles refry with cheese in the hissing lard. Have you never tasted the little red bean refried? Have you never eaten the freshly bakgd corn tortillas, gray, thin, like a bit of blan- ket, peeled fresh, from their clay grid- dle? Have you never grown young and brown and lusty again in some small room like this of mine? Then, indeed, you have fared poorly—and you may keep your banquet hall of kings. For me the little door painted in orange and green, [ITTLE GTORIES | o By Lucille Strictly Business Terms! ERRIAM LINDSAY was tre- mendously excited because the Blalsdells had arrived for Sunday tea, and equally perturbed lest her youthful husband should not make a good impression op thelr guests. For a long time she had secretly hoped that Thorne Blais- dell would some time offer John a po- sition in his organization, and, now that John had lived through a nerve- racking week with no job at all, she was making a desperate effort. . She looked llke a gay, carefree thing as she opened the door to call a joyful welcome. Thorne Blaisdell, white-haired,ruddy-cheeked and pros- rerous looking, picked her up to kiss both her blushing cheeks before he shook hands with John. Nan Blais- dell, plump and pretty In her sables, put’ an arm around her diminutive hostess, Merriam had a hysterical feellng that she ought to be singing, “Will You Walk Into Our Parlor? Sald the Spiders to the Flies.” But of course she didn’t. She just Jed them toward the fire, tucked them into the comflest chairs and bustled about her tea mak- ing as though her friends were liter- ally starving. But the conversation that she strove so adroltly to steer toward business, by glittering generalities about con- ditions generally, was wrecked long before the second cup of tea on the dangerous rocks of Nan's enthusiastic chatter about her numerous sons and daughters and their youthful misde- meanors. | Merriam was almost desperate be- cause John kept flagrantly encourag- ing this futile nonsense. = He all but turned his back upon the influential Mr. Blaisdell. Merriam passed the cakes, she brew- ed morc tea. She gave John sur- reptitious digs and prods as she serv- ed him. which John heeded not at all. ~ Once she made more firewood an excuse to get him In the narrow hall- ’h, you just must ask him for a Jo! she whispered frantically. I told you that the man was our guest John responded rather melodramatically. ing of the sort. 0o obvious.” Back in the living room she discov- ered that the Blaisdells were laughing heartily at the antlcs of her Cairn terrier, Rags, who had taken It upon his doggy shoulders to entertain the visitors in hls mistress' absence. He whirling about, tossing a crumbled bit of paper, worrying it, fetching and carrying it. He wanted “1 shall do noth- It looks altogether | | to be rewarded with & bit of cake; he ing his prettiest as he lald impromptu 1 on Thorne Blais- . old top?” Blals- dell asked, as he began lazily unroll- ing the paper. Merrlam made a mad leap. She felt with horrid certalnty that Rags had dragged out of the fire her absurd Brides Will Be Brides Van Slyke. * while it had seemed very amusing to her while she was ‘scribbling it, she know it probably wouldn't seem funny to hir sensitive John. So she snatched at i But Thorne, who was as mischiey- ous as his own half-grown sons, held on. Merriam, pink with embarrassment, made a last, despairing grab. “Thorne, my dear,” protested his wife, “you're very rude!” “I'll bet anything it's a cartoon of Thorne chuckled. “Merry used to draw wicked-looking comic valen- tines of me when she was 1itje.” He calmly continued smoothing the stiff paper. His swiftly appzaising glance saw everything on it. It was not a cartoon. He jammed it into his pock- et. He reached out a fatherly hand a:d. pulled Merry to the arm of his chalr. “Lord bless my soul!” he teased. “What kind of wives are girls getting to be nowadays?” “What was it?" John demanded. “Let's everybody, see it,” Nan sug- gested. “Indeed, no!" Thorne’s comforting answer came. “It's a dead secret be- tween me and Mer D'you Know, Lindsay, you wouldn’t suspect it to look at her, but I can plainly see that that wife of yours is on the way to becoming a financial genius——" he reached casually for a cake, fed it slowly to the rapturous Rags and re. fused to explain anything to the-mys- tified Mrs. Blaisdell and Mr. Lindsay. But he gave Merry a reassuring pat before he let her go. And at the door as they were leaving an hour later he remarked carelessly, “Hear you've left Slocum’s firm, Linds Drop around to see me some morning soon, will you?" Cuddled in John's arms before the waning fire, Merriam let herself dream pleasant dreams of what that “morning soon” might bring forth. And, in their limousine, Nan leaning against her husband’'s shoulder, deft- pickpocketed Merry's paper and spread it out to read. = “Inventory of John Munro Lindsay! “Assets—no job, one baby coming, one mortgage on this house, one ap petite (his own), one appetite (his wife's), one appetite (her dog);_lia- billties—one redheaded extravagant wife, one perfectly sweet but ugly tucco house (stucco cracking), one garage (no car in it), too much advice from fool friends.” “The darling little trumpt eves were wet with tears, Thorne, hasn't she mixed up the meaning of assets and Mabilitles” Aren’t assets what you have and li bilities what you owe?” “My dear,” " chuckled Thorne, “I baven't yet decided whether our Mer- ry Is as simple as she seems! That may be accident, but perhaps. with uncanny persplcacity, our bride h discovered something that many wo- men never grasp—that actual pe sesslons are sometimes a heavy handiap. but that what a man has yet—may be a whale of a resource! One baby coming,” he quoted tenderly. Do you remember how that made us feel, old lady?” Nan's “But, Amother episode of this story in to- “John Munro Lindsay Inventory,” and, morrow’s Star. —— e BEAUTY CHATS e BY EDNA KENT FORBES. Keep the Elbows Pretty. In these days of short sleeves the elbows are always needing some sort of speclal care. They are so much exposed and so much rubbed that dirt and dust are grimed into them and the amount of scrbbing necessary to keep them clean dries them out so that they become chapped and only pick up more grime than they did before, The elbows must be treated with cold cream or with olive oil. This will keep the skin so soft and smooth that it is less likely to take up the same amount of dirt. If you are stout so that the elbows: are round and smooth, you will never have very much trouble with them. But if you are tall—under weight—the skin over the elbows will seem to be stretched and loose and to fall into all sorts of ugly lines and wrinkles o0, if you are thin, you must ex- pect a certain amount of trouble in keeping the elbows pretty. You can make them plump by rubbing them with warm cocoa bufter every night. Of if you do not want to do this you can try the old-fashioned method of sitting with your elbows in a saucer of warm olive oll. In about ten min- utes the skin will absorb a certain amount of this oil, and what remains on the surface can be massaged into the arm or wiped off with a soft old cloth. After such a thorough massage with oil or cream the elbows should be rinsed in cold water or rubbed with a little plece of ice if you have any handy. ~This astringent treatment tends to draw up the loose skin. Then when you dress to go out you will find that you can rub-a little powder into the elbows and that they will be as soft and white and smooth-looking as you could desire. An excellent plan is to rub a little cream into the elbows every time you rub any over the face. Peggy—Using peroxide to bleach superfluous hair on the face will dis- courage the growth of these unde- sired hairs. The peroxide is very dry- ing and in many cases has practically killed the roots of these hairs. If you do not favor electric needle treat- ments you can keep down these hairs by pulling out the most noticeable ones with a pair of tweezers. Blue Eyes—Alligator pears are not particularly fattening. The most fat- tening fruits are bananas and grap Ways of Sweetening. We all crave sweets in winter. That seems to be an accepted fact. But many of us do not like sugar as an addition to other foods—in cereal and cooked or raw fruit, in coffee, tea and chocolate. However, there are many other kinds of sweet than sugar. There are, for instance, dried fruits, all full of sweetness. There is maple sirup, and there is maple sugar. You may use the sugar shaved on pancakes or waffles, just as you may use maple sirup. You may also use them both on French toast. And_ did you ever hear of eating hot crullers ~ with maple sirup? Like iding fine gold or painting the lily, isn't it? But it is done, and is one of the favorite dishes in one of the houses at one of the popular girls' colleges. Then there is honey. You can use that in place of maple sirup. Oh, and another way to use both honey and sirup, not very wholesome, per- haps, but very delicious, is to eat them on hot, crisp little baking pow- der biscuits, brown and crusty. As for raisins, one of the most use- ful of the dried fruits, you can serve ]| The Children’s Hour h i inlilid Have we forgotten the baby. indeed! But baby will have to hold her own against her big brother and sister, who will be as interested in this amusement as she. Let mother soak some dried peas for about twenty-four hours. Then they will be just right. These, with a box of toothpicks, will make many lovely things. A toothpick with a pea at each end is a dumbbell. Make a No, them with milk or cream for break- fast. You can acquire a distinct taste for them in this way, even if you kaven't one at first. And you can put any and all of the dried fruits in cakes and in puddings. You can put raisins in bread and muf- fins. You can mix raisins, dates or figs with cooked or uncooked cereal for breakfast. Fish Flake Timbales. Pick the contents of one can of fish flakes into bits with a silver fork, add a tourth cup of sifted bread crumbs from the center of a stale loaf, a fourth of a teaspoon of pap- rika, two well beaten eggs and a cup and a half of milk. Mix well, turn into buttered timbale molds or patty pans, stand these in a pan of boiling water reaching nearly to their top apd bake until the centers are firm. Unmold carefully on a hot platter, decorate with sliced hard- boiled eggs and turn over all a cup of drawn butter, cream or tomato sauce and serve at once. Fricasseed Shrimps. Canned shrimps should always be rinsed_with cold water before cook- ing. For a fricassee made of one pint can of shrimps prepare a cream sauce from two tablespoons of but- ter, the same of flour, a pinch of salt, a shake or 5o of cayenné pepper if hot things are liked, otherwise use white pepper and a cup of rich milk. Stir this until boiling hot and smooth, add the shrimps broken in small pleces and a few drops of table sauce. Remove from the fire and stir in the well beaten yolk of an egg and sev- eral spoonfuls of cream. Last of all add a teaspoon of lemon juice and serve with triangles of buttered toast, watercress ©r parsley. ] Apple Melons, Take some small oval tins, melon shaped. Grease and dust with granu- lated sugaf, then cover with ple crust pastry, dust with cinnamon, fill with finely chopped apples mixed with a little sugar, cinnamon and currants. Place a cover of the pie pastry on top and bake in & hot oven so that the sugar in the tin will melt, Také out of the tins whilg hot. pair of dumbbells. Join them with two more toothpicks and make a square. Stick a toothpick into each pea and make a stool. By adding peas and sticks, the chair in the illustra- tion can be built. Make the seat of the chair of heavy wrapping paper. Paste it to the toothpicks. This little chair, with the other pieces of furni- ture ‘which will be described later, is lovely for the doll house. R. L. RIBLER. “Yes, you'd have calledit adinnerrather thana supper,” remarked Mrs. Jones,“She served— Kew, Coated, Sanitary Wrapper ANCRE With the Gemrine Roquefors Fravor CHEESE Made by SHARPLESS, Phila. xsx ED. PINAUD’S _ HAIR TONIC MENU FOR A DAY. BREAKFAST Grapefruit EBolled Eggs Potato Buns Orange-Sagn Hcney i Coffeo LUNCHEON Macaront with Cheese Waflles Maple Sirup Tea DINNER Cream &t Tomato Soup Brotled Lamb Chops Creamed Spinach French Fried Potatoes Lettuce French Dressg Chocolate Eclairs Coftee | i | HOME ECONOMICS. BY MRS. ELIZABETH KENT. A New Year Eve Party: To watch the old year out and help | to ring the new year in is an inalien- able pleasure of youth. It is good! for people to be happy, to “have a good time,” but, like every other good | thing in this world, the right kind of | good time 1s not to be had unless: somehody {akes thought of it. Young and old. in these days we miss somej of thr v Sist becatse fhe| notion of hostess, as having u res value in the home life. seems to be out of fashion. The instinct o tality is deep in every woman . and if she only believes in he power to give people pleasure in her home she will not pare the nec sary effort. Let us mothers use our wits and energy to make it far more fun for boys and girls, young men and women—yes, and older folk as well to ather round our hospitable hearths, than to to any place to be | g0 where pleasure fs supposed bought for a price. For New Year eve a party of day ch lots of fun. guest to come as som a day of a holiday, or some famous ¢. A clever hostess will te the possibilities in her invi- makes indic tations, and they are endiess. Here may be Monday, with her clothesline hung with doll's washing lrr:l(-hed! across her gown: Tues equipped_for ironing; Good Shrove Tues: Pay { Day, Moving Day and appear, appropriately costume | guest on arrival is marked with a nd the other guests must at day he represents, the ing the most receiving prize, perhaps a calendar. Just be- midnight the 014 Year comes in} with hourglass and scythe and makes a speech, giviog way at its clos the incoming New Y drink a toast to the New Year and join in singing Tennyson’'s “Ring Out, Wild Bells, to the Wild Sky. { number, | Things for Boys ] j to Make These may be made from colored paper, 8%x11 inches, the halves be- iing folded in opposite directions from center. The planes may be sent up in two ways—one by holding the rud- der between the thumb and fore- finger and gently throwing it: the other way is to hold the nose of the plane between the two forefingers, with palms out, giving it a shove. When once folded properly, this plane ! may be made secure by LE ROY CRIC i xole purpose of airing our familia | terior polic PERSONAL HEALTH SERVICE ¢| By WILLIAM BRADY. M. D. }' Noted Physician and Author. Another Talk to Teachers. This time I'm not going to use my mallet. I've sal@ enough mean things about teachers. God bless 'em for- ever and no amen in the sense that a hungry boy gives the word after a grueling grace. This time I'm mak- ing a plea to teachers. I plead that you stop teaching pupils the szme old stuff and tell them the truth about the respiratory infections. But first, of course, you've got to learn the truth yourselves, for few of you have ever had a fair chance. Those who | how “catch cold” from dampne: drafts or weather. One catches respiratory or ratier a spray infec tion by venturing needlessly within the five-foot barrage—about the in i infection, o if the in coughs withou with a radius of ten feet, dividual sneezes or covering his nose and mouth with handkerchipf, mask or hand. QUESTIONS AND ANSWERS. For the Medicine Cupboard. Please inform me what the nie of the cintment is that nd- U recomm N {ed for the emergency or first aid kit preside over your destiny are a smu, TR DR E A e etis complacent Jot in all that pertain D L e S SNEE SNET i to health and hygiene. This isn't so fine for little b i because I say so merely, but you can e for vourselves it is so—aren't they eternally complaining of their ills and_swapping symptoms? A junior high preceptress asks me to tell her what the eymptoms of in- fantile paralysis are, and also to sug- gest what she should teach her pupils | Fucalvipl. 5 drope 10 help them avoid this dis px‘,u, f:,",":,‘,i,",,l;, i Emw children, that's a likely sensible and Lanolfn, 6 drs 2 wholly germane question. There's a| Tutrglatum, 1o n subject a fellow could talk about. Fregianily atentn But here's half my space gone, and [eollapginle fubrs. b I haven't told you anything about |cle: sl e infantile paralysis y S e Well,. girls, aeute anterior polio- | 4% wintment in jar myeltis, a name invented for the ites and » all Jast sun s but w —Miss Zine oxide—of each, 1 dram Green Stains on Teeth. Afdrop or two of tincture of fodi ity with the dead—languages—is onelon Khe et bruch will ordinar ¢ of twenty or more diseases which, | mée green Any remaining again employing an inept word, We Al stain may removed with cull respiratory infections, because | firap or fwo 6f sromalic spirits of they are all conveyed in the fine, Zmnonia on the wet brush, And this invigible spray given off from mnosc{in turn may be wed wit and mouth when the individual com. ing down with or ill of such a diseasf talks or laughs. Practically this is the only way the respiratory inf tions are contracted, though of course kissing, shaking hands and the gom- mon use of pencils, cu bathtubs, toothbrushes, all day suckers and dimes about the mouth may pussibly convey these infections. The twenty-odd diseases are as fol- lows: 1. Infantine paralysis (achtte s wvelitis)—acute iuflamma tion of the gray matter nearer the front of the spinal cord, though we cription th a te yunce o repeated brushi poonful twice if nece ¥ A . Creamed Dried Lima Beans. the ju w liguid amount. sauce Lima bea rlet fever. 4. Diphtheria. i | 5. Whooping_cough. | % A Mileed “coldsy | g alleged “col 5 ;, i\x‘l1 Allcked “grip.® Unbelievable . Influen i 30, Epidemic menihgitis. You can hardly realize 11. Lung tuberculpsis. the wonderful im- 12, Mumps. provement to yourskin 13, German meadies. and complexion your et s mirror will reveal to you 16 I'lague. after 1singGouraud’sOriental 17. Practically every acute gore | Cream for the first time. throat | Send I5c. for T'rial Size 18, Tonsilitis. 1 FERD. T. HOPKINS & SON Laryngitis (hoarse sore throat). | bronchitis. ! Don't touch this supremely impor- | tant health conserving and life saving question, don’t mttempt to deal with it at all. teachers, if you still harbor | a little suspicion that one does son Good4ky dishpan ~pot | scraper and insanitery dishrag, New York Gouraud’s Y Oriental Cream. The 8-Minute Dishwasher eliminates the dishpan, pot scraper, dishrag, cleaning compound and many other accessories that clutter up the kitchen. It does the work of all—bette iper quicker. It washes, sterilizes and dries dishes, pots ar without your putting hands into water. Price, $7.50 complete. Write or telephone for freec home demonstration. or call at our salesroom. Free, illustrated, descriptive literature. Household Specialties Co. 355 Munsey Building ‘Washington, D). C.—Telephone Main 6 Salesmen Wanted Manufactured by HOUSEHOLD APPLIANCE CO., Jefferson City, Mo. (118) MAXWELL HOUSE COFFEE o SHavwell Hous ICNEAL COF Te EE CO. ND NENYORK '}