Evening Star Newspaper, February 1, 1922, Page 33

32 DANDERINE Stops Hair Coming Ou Thickens, Beautifies 35 cents buys a bottle of “Danderine” at any drug store. After one applica- tion of this delightful tonie you can- not find a particle of dandruff or a falling hair. Besides, every hair shows new life, vigor, brightness, more color and abundance. - ., —_— Your skin is ourarmor gro(ect it with RESIHOL Soothing and Healing Dot once Does not smart orstin Resinol aids the: the Resinol medication Homemade Remedy Stops Coughs Quickly The best cough mediein ever A family easlly and quickly made. Saves about $2. You might be surprised to know that the best thing you can use for a severe cough is a remedy which is casily prepared at home in just a few moments. It's cheap, but for prompt results it beats anything else you ever tried. Us s ordinary cough or chest cold in 24 hours. Tastes pleasant, too—chile dren like it—and it is pure and good. Pour 2% ounces of Pinex in a pint bottle; then fill it up with plain granulated sugar: :mp.'.or,.\u_ethrl- fied molasses, Nonéy, or corn:syrup, instead of sugar syrap, if desired. Thus you make a full pint—a family supply—but costing no more than a small bottle of ready-made cough syrup. % Angi as a cough medicine, there _really nothing better to be had at any price. It goes right to the spot and gives quick, lasting relief. It promptly heals the inflamed meme branes that line the throat and air passages, stops the annoying throat tickle, loosens the phlegm, and soon your cough stops entirely. Splendid for bronchitis, croup, hoarseness and bronchial asthma. Pinex is a highly concentrated compound of Norway pine extract, famous for healing the membrane: To avoid disappointment ask your druggist for “21; ounces of Pinex” with directions and don’t accept anything else. Guaranteed to give absolute satisfaction or money re- ;ulded. The Pinex Co., Ft. Wayne, ‘In IF YOU HAD A NECK AS LONG AS THIS FELLOW, AND HAD SORE THROAT a m‘VIAY .‘ DOWN WLTONSILINE s — ' ALL DRUGGISTS ~ CORNS Lift Off with Fingers Doest’t hurt & bit! “Freesone” op en aching corn, in- stantly that corn stops hurting, then lhfilyfi Lift it right off with fin- gere- ly! Your druggist slls a tiny bottle of “Freasone” for a few cents, sufficient hard corn, soft corn, the oes, and the oal- woreness or frridatiom, Drop a little ually stops the| _1 | sible. ito take yellow corn meal and | through 2 fine steve. | i | {wish to.spend a lot of money, pow- | WOMAN’S PAGE." ‘Two years ago a woman would not have looked twice at a plaid frock in gray and green. She rather liked separate skirts in such bold patterns when she was in the country or when GREEN AND BLUE PLAID WITH GREEN BLOUSE AND CAPE LINING. she was doing her pet bit of economy, which is wearing a skirt, a wash blouse and a sweater with belt in the house of a morning. The Ameri- can woman particularly likes this costume built up from several parts rather than a simple slip-on frock which needs little adjusting and saves laundry. Recently she has been weaned away from it, but it was al- FICIENT Some Recipes You Should Have. Cream of Tartar Biscuits.—Melt two tablespoons of butter and combine it with one cup of sweet milk. Sift together two and a half cups of bread” flour, one teaspoon soda, two teaspoons of cream of tartar and half teaspoon salt. Add the liquid to this dry mixture and more flour if neces- sary (the .dough should be stiff enough to roll out). Roll to one-half inch thickness and cut in rounds with a biscuit cutter. Bake in a hot oven for twenty minytes. They are creamy and delicious. . . Caramel Cake—Cream: together one cup of granulated sugar and half cup of butter. Add the yolks of two eggs, half cup of milk and two scant cups of bread flour which have been sifted with one teaspoon of baking powder. Last, fold in the stiffly beaten whites of the two eggs. Bake thirty minutes In three layer-cake tins. Put together with the fol- lowing: Caramel_Filling and Frosting.—Boil together for twenty minutes one and a half cup of granulated sugar, two- thirds cup of sweet milk and a piece of butter the size of a walnut. Then remove from range, flavor with one teaspoon vanilla extract, beat till al- most hard and spread between layers and on top. If it becomes too hard before you have spread it all, it can be softened by being warmed a mo- ment over the teakettle. Fine Mincemeat. — Four pints of chopped cooked beef, three pints chopped suet, eight pints peeled, cored and chopped apples, three large cooking spoonfuls of salt, four large cooking spoonfuls of ground cinna- man, two large cooking spoonfuls of ground cloves, two heaping table- BY ANNE RITTENHOUSE. HOUSEKEEPING BY LAURA KIRKMAN. BEAUTY CHATS THE EVENING STAR, WASHINGTON, D. C, WEDNESDAY, FEBRUARY 1, 1922 for Spring not a pretty uniform at that. At a time when high >fashion or- dained homespun akirts in solid color, especially all the tan, beige and orange shades, the shops found it hard to sell anything but woolen plaids, they claimed. Possibly now, | when the "dressmakers are putting out entire costumes of gay plaids the larger demand may be for solid colors, but it is wise and well to know what s the fashion, even if we do not follow it, d such plaid costumes as the sketch shows, which were brought into prominence in the autumn collections in Paris, are of- fered as distinctly smart for the early spring. They are not to be worn in the street, let one hasten to say, and one must sadly add that good inten- tions are often frustrated by those who buy clothes for purposes other than that intended. When a woman buys a plaid suit for thé country and it costs her a pretty penny she may clasp the hand of deflance and insist upon wearing it to an after- noon tea. She has done worse things in_the name of inclination, and she may do this. t summer the dressmakers in France made much of the new Rodier blanket weaves, and, although some of the shops brought them to this country, they received only a half- hearted welcome. They. however, ushered in a striking fashion, one which was not scheduled to die in a single season. We are bound to see much of it from now until next No- vember. We may not like the blanket pattern, with its squares of pink and white, or green and white, but we jare apt to accept the more conven- tional coloring, such as this sport suit shows. It is in gray and green, a dashing and fashionable combina- tion this season in house decoration as in apparel. The plain skirt is topped by a broad belt edged by green crepe de chine, a fabric of which the | loose blouse is fashioned. Over this blouse goes a circular cape, short enough to show the belt. It also is lined with green. and the hat car- ries out both colors. There is every reason to belleve that these short capes and slightly longer ones will take the place of other wraps as the cold weather ceases. They are almost the Victor- jan shoulder capes of other days, and may have been inspired by the en- thusiasm given to the Spanish shawl, the fashion for which has not yet departed. The short cape has the advantage over the coat in that it gives the public a chance to see a good blouse beneath, and it is more easily re- moved. It doas not permit of a blouse that is tucked in under the skirt, un- less one is slim enough to wear a wide and ornamental belt. The jumper blouse is better with all cos- tumes, but it shouldn’'t have a flare at the hips. Whatever goes about that part of the body must fit tight and snug. most uniform for uvau\‘ years, and spoons of ground nutmeg, two and a half pints of boiled cider, two pints of water (or the liquid in which the meat was boiled), two pints of gran- ulated sugar, one and a half pints of corn or maple syrup, one pint of seedless raisins, and one pint of cur- rants. Boil all together till the ap- ples look clear and transparent. Turn into hot glass jars which have been boiled in clear water for ten minutes and seal while hot. Oatmeal Bread—Two cups of uh- cooked rolled oats, one yeast cake, one cup of molasses, a pinch of soda, one tablespoon of salt, butter size of an egg, flour. Turn one quart of b ing water onto the oats and boil till it is a smooth porridge. When cool add one yeast cake which has been dis- solved in one-half cup of. iukewarm water, and also add the salt; molasses with soda dissolved in it, and melted butter. Mix in bread flour till a stiff batter is formed. Do not knead. Sim- ply set the mixing bowl in a warm place to rise overnight. In.the morn- ing stir only, turn it into four bread pans, let rise again and bake forty- filve minutes in a moderate even. Parker House Corn Rolls.—Sift to- gether one and one-quarter cups of bread flour, three-fourths cup of corn meal, four teaspoons of baking pow- der, one-half teaspoon of salt and one tablespoon of granulated sugar; chop in two tablespoons of butter. Add ofie well beaten egg, to one-half cup of sweet milk and turn this into the dry Ingredients. It will make a soft dough that can be handled. (Add a lit- tle more milk If necessary.) Turn the dough onto a floured board and roll out to a thickness of one-half inch. Cut with a biscuit cutter, put a bit of butter in the center of each round, and fold opposite edges to meet in the |center. Brush tops with milk and bake in a hot oven for fifteen min- utes. BY EDNA KENT FORBES. Oily Hair. 1f the hair is too dry or too oily, there is usually a great deal of dan- :drufl on the scalp. In any case, the hair will be neither pretty nor healthy. Now, the only way to cure dandruff is to use a great deal of oil on the scalp and to rub it in thor- {oughly. This means that the hair will get oily and sticky and will lie {fat against the head and generally be such a nuisance that the woman will be tempted to keep on washing it to make it fluffy, and consequently jto undo all the good of her treat- ments. The best thing to do when treating 1 the scalp with oil is to give the hair a weekly dry shampoo. The best thing to use for this is either pow- dered oris root, which comes as a coarse white powder, or plain yellow corn meal, ground as coarsely as pos- In fact, a very good stunt is run it The coarse part will remain in the sieve and the fine powder will fall through. The coarser the powder, the easler it is to brush out of the hair afterwards. Some very smart beauty parlors carry a coarse powder which they color to natch the shade of the hair and sell at exorbitant prices. But unless you drede orris will be just as effective and will not cost you very much. Dust a generous amount into the hair, then begin to brush thoroughly ‘'unti] you have gotten it all through the hair. Keep on brushing until you brush it out. Then at the end put a large wad of absorbent cotton over the of the brush and go over the hair with that. This will take off most of the loose powder left on the surface of the hair and will make the hair glossy as well as fluffy. If you use this dry shampoo., you can go on treating your scalp with oil. Temptations. Once I lived with a woman said she was going to reduce, She was a very interesting study. She tried to deceive me about what she was eating because she had said she was going to reduce and didn't like me to know that she was eating all sorts of little delicacies on the sly. She even deceived herself, because she had told herself that she was going who to reduce and she hated to admit she ' 3pnd the whiter doing Filk wasn' It's something liki M at selitaira, S She started out bravely by refusing | sugar and cream in her tea. .She kept this up for a little while, but she al- ways looked resentful when all her friends said that of course lemon tasted much better in tea than milk and that if we did the proper thin we would all drink tea as the Chi nese do and taste its qellclte flavor instead of mixing tannim with milk and sugar. She was allowed lemon in her tea, but after a week or 8o, she hegan saying that, after all, half a teaspoonful of sugar was not very fattening and she would make it up by not having a second buttered muf- fin. Only somehow or other she al- ways took the second buttered muffin anyway! And that is the reason why fat women in weight when they go on a reduction diet. They go without all ! sorts of things in their minds. They think about refusing food so much that I am sure most of them believe they have actually refused it. This special friend of mine began reducing very strenuously. She ate almost nothing for one meal—with i the result that by the time the second meal came along she was 50 raven- ously hungry that she ate everything lin aight, and probably “ate on" many { more_ ounces that she could have re- {duced by her brief fast. C. 8. 8.—Olive oil will cleanse and nourish the skin to a certain extent, but it §s not as good as a fine cream. The latter has other things in it which are a benefit to the skin, while the former is limited. If you grtfer to use the olive oil you can feel sure that it will not cause a growth of hair. Grandma—Gray hair should always be shampooed with a fine white soap. If there was a way of keeping the hair clean without any soap, it would be better still. However, to offset this, blueing is used in the last rinse, as soap has a tendency to-make gray hair yellow instead of the biue-white which is so much more irable. Interested Reader—A of black ribbon velvet if often worn around the throat because it is very becom- ing to_certain types, and does help tochold up and hide a sagging neck. If you use an astringent several times each week, it will help to keep all the muscles of face and throat from sagging. You can preserve any lotion by adding a very small quantity of salicyclic acid over it. Your chemist will know how much vou should use according to the lotion that you have. Baked Stuffed Potatoes. Bake some large potatoes; when done, cut in halves and scrape out e. Mash it with cream, butter, salt, pepper of three eggs, beaten the akine and bake fer Aftéon 5 Menu for a Day. Breakfast Sliced Bananas With Cream Eggs Scrambled With Chopped Ham Rye Muffiins Baked Potatoes Coffee Luncheon Stewed Lima Beans Spinach Hazelnut Bread Marmalade Chocolate With Whipped Cream Dinner Loin of Lamb Roasted Potatoes Cooked With Meat Cranberry Jelly Brussels Sprouts Lettuce With French Dressing Lemon Jelly With English Cream Custard Coffee HOME_ECONOMICS. BY MRS. ELIZABETH KENT. Percolated Coffee. Filtered, French or percolated cof- fee should be made with finely ground coffee, one cupful to six cup- fuls of boiling water. The usual percolator contains a strainer sup- ported at the top of the coffee pot. Water in the bottom of the pot boils up through a central tube, percolates through the coffee in the strainer and drips into the lower part, whence it is sent boiling up again through the tube, and so on until the drip is a sufficlently strong infusion of cof- fee. Lacking a percolator, one may atill filter coffee by placing the grounds in a strainer and pouring boiling water through them slowly, pouring off the filtered liquid, bring- ing it again to the boil and pouring it through the grounds a second time. It takes from five to ten min- utes to make percolated or fllitered coffee. The coffee should be kept very hot all the time, but just be- low the boiling point to prevent the release of tannic acid. This is the ideal way to make coffee at the breakfast table, with either an alco- hol burner to boil the water, or an electric connection. Freshly roasted, freshly ground coffee of high grade made in this way is a very special beverage. and because the grounds are never actually boiled in the water contains very little of the in- jurious tannic acid. Many coffee drinkers need to change their way of making coffee, rather than to give up_coffee entirely. For after-dinner coffee, or cafe noir_(black coffee), to be served in small coffee cups and preferably without cream or sugar, two large tablespoonfuls of finely ground cof- fce must he allowed for each large cupful of boiling water. In serving coftee, if cream and sugar e de- sired, one should put the cream and sugar into the cup first, to get the best flavor from the cream and thor- oughly to dissolve the sugar. A much less palatable result is obtain- ed when the sugar and cream are added to the coffee. (Copyright, 1922.) Things You'll Like to Make l/ Looped ribbon with hemstitehing Yields fro makes a very attractive bodice and sleeve trimming. Have two rows of hemstitching, two inches apart, down the front of the bodice and middle of the sleeves, Decide on the width of ribbon you wish to use (two inches is a nice width), then cut through the hemstitching on each side for a length | a trifle more than the width of the ribbon. (Cutting through the stitch- ing forms picot edges.) Run the ribbon through the slits. Have three grad- uated loops on each side. Three inches below make slits on each side and run the ribbon through. Continue in this way all the way down the front of the bodice and sleeves. This bodice and sleeve trimming smartens a plain silk frock. F! Look to Your Own Diet. Don't get into the habit of leaving the coffee in the coffee pot, so that vou can have a midmorngng cup of warmed-over coffee. If you feel the need of coffes when the morning is half over the chances are that you need real nourishment. Drink a glass of hot milk, or if you don't like that have some instant chocolate or cocoa on hand so that you can make your- %elf a cup of chocolate when you feel hungry or faint in the middle of the morning. It you have tea at luncheon or in the middle of the day. don’t drink it again for supper or evening dinner. Don’t forget that you need a little fresh fruit every day. Many women provide fresh fruit for the rest of their family at break- fast, but they are still busy in the kitchen finishing breakfast prepara- tions when the fruit course is eaten. ®o they do without. If you don’t eat your orange or half grapefruit for breakfast put it aside and eat it for luncheon. Don’t_form the habit of eating heavy dinner left-overs for luncheon just to use them up when lighter food would agree with you better. By careful planning you may use up left-overs for dinner or have Jjust enough so that there will be no left- { overs at all. It is a _good plan to have lettuce or other fresh green once a day. If you do not have it for dinner then make your lunch consist of some nice salad. Don’t expect your children to eat what you tell them is good for them and then refuse to eat what is good for you just because you don’t care 1t is amazing how much taste in food depends on habit. If you eat fresh fruit every day for a week or two you will find that you will miss it when you don’'t have it. The same applies to lettuce and other fresh vegetables, Don't get your family into of thinking that it doesn’t much matter what you eat. —_— Broiled Veal Steak. Rub a veal steak with olive oil and broil for flve minutes; saute two slices of salt pork cut in cubes; add two slices of onion and cook until brown; add one chili pepper or a small plece of sweet, pepper, one tea- spoon of salt and three cups of cold water: let boil for five minutes and strain into a casserole. In this liquid place the broiled veal steak; cover the caggerole and put it in a moderate oven for one hour; remove the steak to a hot platter; thicken the stock ‘with four tablespoons of flour blended with enough cold water to pour easily; pour the sauce thus made ever the sheak, - { i i By William Brady, M. D. Noted Physiclan and Awthor. Egg Asthma, Subjects of true spasmodic bron- chial asthma, which is severe diffi- culty in breathing occurring at ir- regular intervals, and not permanent or constant difficulty in breathing, are wont to blame our old friend the weather or climate consider- ably. It is quite as reasonable to assume that weather, climate or at- mospheric conditions generally may have a bearing on the precipitating factor in asthma as it is to think the state of the weather or the char- acter of the climate has some influ- ence on one's temperamental beha- vior, but that is as far as the weather or climate should go in the premises. friend of mine has asthma,” writes a reader, “He avers he never has an attack unless he has been near a cat. I think this idea about cats is largely imagination. However, I am open to conviction if the idea is corroborated by a rellable or com- petent physician.” Here is an instance from a recent scientific essay on asthma by Dr. Warfleld T. Longcope of New York: “In one of our asthmatics, a boy aged six, violent cutaneous reactions” (that is to skin tests) “were ob- tained to the serums of many domes: tic animals. It was thought, there- fore, that his asthma was probably caused by inhalation of the halrs and epidetmal dust from dogs and cats. Even though he was treated most carefully from this point of view, the asthma was not relieved. A fur- ther study showed that he gave a skin reaction, though only after in- tradermal injections” (that is injec- tion into, not under, the skin. rather than mere application of the protein solution to a scratch) “to white of egg. Eggs were, therefore, elimi- nated from his diet, and the asthma ceased immediately. He was then treated by the feeding of dried egg white in capsules, beginning with one milligram” (approximately one- sixtieth of a grain) “and increasing gradually until he took one cooked egg a day. He has been able now for four years to eat an egg daily without reappearance of the asthma.” To be sure, the inhalation of cat dandruff may excite an asthmatic sefzure In an individual who happens to be sensitized to that particular protein, and there is nothing imag- ipary about such an attack. Dogs, chickens or their feathers. geese feathers (as in feather pillows), horses, parrots, canary birds and other creatures or their emanations may excite asthma. Physicians nowa- days test individuals for the peculiar sensitization which renders them sus- ceptible to these accidental or casual protein poisons, not alone in asthma, but in hay fever (here the skin tests are made with pollen extracts from various plants, to determine the spe- cific pollen responsible). It is a common history, according to Dr. Longco) in asthma cases, that as a chil he patient has ec- zema, possibly assoclated with at- tacks of hives. excited by this peculiar poisoning of the sensitized or susceptible individ- ual with some simple protein sub- stance in food or from some ex- ternal sources as in asthma. Again, the patient may have had hay fever at puberty or thereabouts, which grew a little worse annually and finally merged into characterist seizures of bronchial or spasmodic asthma. Sometimes it is learned that the patient in infancy vomited the first egg white and was invariably upset by egg, S0 that egg was omit- ted, but a few years later eczema or hives occurred, when minute quan- tities of egg were taken unwittingly, as in cake, salad dressing, ice cream Ke“.swfi mm"g ‘m- some other dish. Once Tried, SALADA" T El A m the fresh young leaves—the most delicious flavour. —TRY IT to greet Spring— \ itenthusiasticallyand cone zdmdy is this beige and plaid wool from Paris. ‘With Spri tips, Paris has created any number of new suits, frocks, wraps, evening gowns, dresses, hats—and the mosc charming Harper’s Bazar. Also,the smartest new creations from Fifth Avenue. Hives is certainly! QUESTIONS AND ANSWERS. Dandrutt. I have been advised that bay rum is & good cure for dandruff. How often do you think ft would be necessary to apply 1t?—(F. M.) Answer.—If you will dissolve in each ounce of the bay rum five grains of salicylic acld and—if your hair is not very white, gray or blond—10 grains of resorcin, and rub a few drops_into the scalp daily, that will be often enough. If this makes the scalp or hair too:dry, add about five drops of castor oil to each ounce. Don’t Slit Baby’s Tongue. i Would you advise me to take my six-year old child to a doctor to have her tongue cut loose a little? It seems as if she talks a little tongue- tled.—(Mrs. J. J.) Answer.—There is no such condi- tion. The expression “tongue-tied as applied to faults of speech, 18 figu- rative and it would be regrettable to | take it literally. To be sure, now and then a newborn infant has a shortened frenum which holds the tongue down on the floor of the mouth enough to interfere with suck- ling, and that may require cutting. But never does any such condition account for a defect of speech. Ton- gue slitting and gum lancing for teething bables are two barbarities which never should have been per- petrated in a civilized community. The Housewife’s ’ Idea Box l | t EMPTY_YOUR CARPF SWE ER OR VACUUM CLEANER THIS WAY When you wish to empty the dirt from the box of vour carpet cleaner or the bag of your vacuum cleaner, first thoroughly dampen a newspaper. Spread it on the floor. Empty the dirt onto the paper. You will then be able to empty it without havink the dust fiy about. THE HOUSEWIFE Salt Codfish Pie. Soak one pound of salt codfish over- night and in the morning flake it until it is completely shreded. In the bottom: of a large casserole arrange one layer of thin-siiced potatoes, over these place a layer of codfish, on this a layer of very thin-sliced onions and next a layer of ‘sliced hard-cooked eggs. Sprinkle with a_little pepper and pour over all one pint of strained canned tomatoes | and one cup of stock or water. Cover with one-inch slices of squash or pars- nips, put the cover on the casserole and bake for one hour in a rather hot oven. | Three or four potatoes, four eggs and | one large onion will be needed for this | dish, which forms an_excellent one- dish’dinner It may be prepared several hours before time for cooking. Always Used H278 TODAY— white ing racing to its finger ner are in the February e _ == = =" I= o 21 sfl-—:;d‘—: = i :‘ o Clean your liver and bowels! You are dizzy, bilious, headachy, and sick from constipation poisons. You need one or two Cascarets to- night to. physic your liver and then you will feel fine you walos up in the morning, N 10¢ | Cascarets work while you sleep. They never gripe or stir you up like cathartic pills, salts, calomel or oil. Cascarets empty the bowels thoroughly. They cost only ten cents a box at drug store. Chitdren love their candy taste. WOMAN’S PAGE. slowly, close-covered, for an hour. Lift up the dough or make a hole in ths center and with a funnel pour in a cup of sugar sirup, made by cooking to- gether one cup of sugar and one cup of water. Continue cooking the potpie for half an hour longer and serve with whipped cream into which a little straw- Lerry jam has been beaten. ROGERS MILK The “Fresh Packed” Milk The richest milk for home use. A superior product for home manufacture of ice " FREE Auto Vacuum Freezer Save the Labels Apple Potpie. Into a deep agate kettle lay a few | very thin shreds of fat salt pork and | heat until it is frizzling brown. Over these place four to six tart apples, quar- tered after coring and paring; cover with a light, rich biscuit dough and cook _————> — ROGERS > EVapgRaTtD MILK ROGERS ROGERS Condensed Evaporated Milk Milk Fresh Packed Milk. Rogers “Fresh Packed” Milk is packed only as we get orders. That is why it is different than other milk. Save your labels and get this freezer to make your own ice cream. Save 250 Rogers labels and mail to our office. We will send you a six- dollar auto vacuum Ice Cream Freezer “Free,” with a recipe book telling how to make pure, rich ice cream at home with Rogers’ 'Vacuum Cream That you may the more quickly obtain one of the freezers, we will give you one on the return of 150 labels, together with §1.15 in cash, or for 100 labels and $1.65 in cash. MAIL LABELS TO ROGERS MILK CORPORATION 25 WEST 43D St. For Sale at All Stores New York City (ROASTED OATS H sty cerearroc® Jnzas g, sest Start the day right by serving JERSEY Rolled Qats - nomical and healtl‘:- bmal‘c‘hencg food for the entire 3 i L i e i e () a i t ol the Eall tich Flavor, 5 NOTHING TO DO BUT FRY! All prepared— potatoes and everything. A ient meal for three hangry people. less than meat or eggs. 20c a can. Suit my Appetite kind the Down-East fishermen eat in Gloucester. Flavorous, meaty, sun-cured cod fish, tasty with the tang of the Atantic, blended with good mealy Maine potatoes. Fry to a golden brown and serve piping hot. Gorton’s Ready-to-Fry certainly suit me. Cod cakes used to be a lot of bother, but now you can get Gorton’s all prepared. No mixing, peeling, or soaking. Just open the enamel lined can of Gorton’s Ready-to-Fry, pat into cakes and pop into the hot fat. The family can have delicious fish cakes often as they want now. And besides— They’re much more inexpensive than a meal of meat or eggs, and a can makes enough for three hungry appetites. Get a can of convenient Gorton’s Cod Fish cakes to- morrow. Let your family enjoy that flavor. Sold at grocers everywhere. Gorfons.oz Cod Fish Cakes From the Gordon-Pew Fisheries Packers of Gorton’s Cod Fish— Gloucester, Mass. No bones