Evening Star Newspaper, November 24, 1922, Page 38

AS FACTORS Methods Suggested for Getting Most Out of Them—Courtesy Toward Perfect Food—Servi N account of the peculiar food value of eggs, their relative freedom from waste and the ease with which they can be prepared, their use as a meat substi- tute i® often desirable even when 2 consideration of their price alone would not so indicate. true, however, of eggs served as one of the principal dishes of a meal, it often is not true of eggs used in cakes, puddings and other desserts slong with meats. g The housewife can easily economize in the use of eggs in desserts by substituting cornstarch, gelatin and baking powder for eggs when the only object is to secure lightness or 10 thicken liquids. No extended cooking of eggs is necessary, which makes a saving of time, labor and fuel in their preparation when they are compared with many other foods. For various reasons city housewives are obliged to use cold storage €ggs during certain times of the year it they are to supply their tables at all with this food, but the fact that eggs have been held in cold storage does not_necessarily mean that they are of low quality. Carefully handled. cold storage eggs often are of better quality than fresh local eggs that have been carelessly handled. Care of Eggs in Home. There is 2lso something to be learn- ed about the care of cggs in_the home. The shell of an egg is filled with tiny little pores, and through these porss the flavor or odor_ of other foods may be transmitted. For this reason if you kecp an egg next to 2 banana or a lemon it may be that you will have an interesting, but not entirely desirable, flavor In your omelet. It is generally belicved that esgs should not be kept in too low a tem- perature. They are best when kept in a temperature that is not subject to great changes from ‘very hot to very cold. A even, cool temperature 18 best. Do not wash an egg if you intend to keep it on hand. Washing re- moves something from the surface that helps to keep it fresh. If you open eggs and wish to keep them out of the shell, be sure that you cover the dish containing them and keep in a cool place. If you pour a little water over an unbroken egg volk or egg white, just enough to make air- right, you will find that it will not _dary on the surface and will keep ¢resh longer. If the volks are to be \ised for salad dressing, the water must not be added. When saparating the whites from the yolks of eggs. one will some- times break the yolk into the white, in which cases the whites will not beat light. If this happens. dip a clean cloth in warm water, wring dry, touch the yoke with the cloth and remove in this way. Treat an egg with the courtesy that a perfect food deserves and it will eome forth from the shell mellow, full-flavored, melting in the mouth with a deliclous flavor, an excsllent Annabel EGGS AND CHEESE VALUABLE ‘While this is’ IN WINTER DIET ng Macaroni. and fortifying food with which to ba- gin the day. Steamed eggs are bet- ter than those that are boiled, for the steaming gently coaxes out of the cgg the best that is in it. To cook in this way, take a perforated steamer and place it over a kettle of boiling water, put the eggs in the steamer and cover it. Let them remain ten minutes for soft eggs and about twenty for medium, as the heat they, get is far below that of boiling water, This method produces an egg of custardlike consistency, the white and the volk cvenly cooked through- out. with no hard ci t near the shell inclosing the raw interior. 1f you would like a hard-boiled egg in all its perfection. first drop it into Jukewarm water or water that is Just beginning to bubble, but not yety boiling. This first operation is nec-| essary in order that the white may not be toughened mext to the shell. Now, bring the water to a boil over a clear fire and let it boil steadily for twenty minutes. The whites of eggs fn this way will be firm, not . and the volks will be rich and mellow. To boil a cracked egg, & one teaspoonful of salt to the ater and It will cook without wasting any of the white of the cgg. To avoid cracking, do not put a very cold egg | in_boiling water. Baked or shirred eggs are better than fried cggs. They are more tender. If you do fry them, do it in thls wav: Break all vour exgs to- gether into a dish. taking care not to let the broken. Place a lump of butter in & pan on the stove. V1 pour the eggs in. | A poonful of water to cach egg along the edge of the pan and cover. Your cggs when cooked will be light and evenly done. Using Cheewe to Best Advantage. Cheese is of great importance to the housewifc because of its high nu- tritive valne, its appetizing flavor, the ease with which it can be kept and prepared for the table and the great variety of ways in which it can be served. It is not hard to digest if cooked right. Recent experiments conducted by experts have proven that any of the common varicties of cheese are as digestible as beef, pork’or fish, It has been shown that, weight for weight. cheese is more nutritious than beef, eggs or fish, and that the same money will buy more nutrition in the form of cheese than in_any other form. possibly excepting dried beans. Fresh beef and other meats have li the more than half the food value of cheese on account of water and waste portions contained in meat. Care should be taken when using cheese in cooking not to burn it or even cook too much, as in either case it_certainly would be Indigesti- ble. When preparing dishes to be ibaked with a sprinkling of cheese, the checse should not be added untll the cooking is complete. It should be added at the last minute and al- lowed merely to melt, but not to brown. A good way to make use of the food value of cheese 1S to use it on vege- tables Potatoes, cauliffower, cab- bage and the various macaroni prod- ucts may all be baked with a gener- ous grating of any kind of mild ILLUSTIRATED By b4 Thinning Lines. Worthmgton The cheapest smeak in the world is the chap who'll cheat himself while ! playing solitaire. Haven't you seen { him, folks—dealing out ths if_his life depended on it, watching cach new one turn up with breathless interest. and then. at last. when he's gone through the deck a coupla times | without finding that jack of diamonds he needs, kinda looking oft into space, absent like, and turning over two in- stead of three! You know the method —mighty foolish, isn't it? But wait a second before you stroll off with that proud and haughty smile— I Do you never cheat at solltaire? Do 1 never cheat at solitaire? Is there anyone who doesii’t cheat at solitaire? No, there isn't. We're all tarred with the same stick. We may not do it with a deck of cards—but we do it just the same. Fibbing to ourselves abolt our- selves—making excuses when we ought to take the blame—handing ourselves !lovely bouquets when we know dog- igoned well we deserve a kick instead: { refu issues because they will us_uncomfortuble—pretending to | creet nsible” when we | cards ns i ng love jof contemptibl, “heating at L VERSIFLAGE. Count Your Blessings. ; ‘What am I thankful for today? For the golden leaves that flutter and fall and madly dance past the garden wall They look 8o merry, these sun- kissed sprites, performing with joy their autumn rites. What am I thank- ful for today? For my window- panes that let me gaze away where the trees their branches raise until it looks like the wands of bronze are teasing the sky with their restless fronds. What am I thankful for to- day? For the color one sees in cre- tonnes gay, for the graceful curves of a child’ at play. for the merry| tunes of a gramophone that T hear| What am 1L grateful for today? Oh. but it's very hard to say. So many fleeting things count much—the smile of a friend, the hand’s warm tuch, the sun and the sky and the nighttime elves, and, perhaps, best of all, my book-packed shelves. ~ WILHELMINA STITCH. | i "The woman whose flgure is more énero proportioned will find ex- @esllent linés in this smart style. ‘While it is conservative and extreme- 1y simple to make, it lacks none of the good features of the latest mode, including the long, fitted sleeves. Serge for serviceable wear Is rec- ommended, while for more dressy wear it would be wise to choose a crepe, an innumerable array to choose a is now being shown everywhere. 1I serge at §1 per yard were selected, s siew frock would cost about .75. The pattern No. 1568 cuts In sizes 36, 33, 40, 42, 44, 46, 48 and 50 inches bust measure. Size 38 reguires four and three-quarters yards 40-inch ma- Price of pattern, 15 cents, in pest- enly. %Mmh When s #an of Céntral Africa fs ,#iked from where he comes his an- ! mwer is a grin, says the Detroit News. "This answer is perfectly satisfactory, because his teeth are filed and some- times_colored to show to what tribe he belonga. The women of thé Felletah tribe stain their teeth blue, vellow and purple, leaving a white tooth here and there. These women are veritabla “rainbows of fashion,” with their contrasting colors. Sometimes the women stain their fingers, toes and hair also. Then they feel sure they are much more “dressed up” than any ©f their neighbors, says the News. In timés of war, or any kind of erouble amonig the tribes, the shaped| PARIS, November 8.—Dear Ursuls: colored testh are & good means of | How do you like my lovely gold tas- from another| o 1o is an Ivory figure, with gold Health and Thrift in the Home checse added before they go into the oven. A little grated cheese added to an omelet makes it appetizing and nour- ishing. Put a lump of butter and the grated cheese in a saucépan and wet it over the fire. s it begins to meclt, break the eggs over it and stir briskly until well scrambled. Sea- son with salt and pepper and serve b ot. Atasty dish of cheese may be made this way: Line the bottom of a shal- low baking dish with slices of toasted bread, sprinkle liberally with grated cheese and add salt and pepper to taste. Mix three beaten eggs With two and one-half cupfuls of rich milk. Pour this over the toast and cheese and bake in a hot oven. good filling for sandwiches is made by taking one-half 2 pound of cheese, one small green pepper, one small onion, one-fourth of a tea- spoonful of salt and putting all throush a food chopper, and then making smooth with cream. Macareni amd Cheese. Housecwives frequently overlook macaron! whén at market looking for something that is nourlshing, does not cost much and is capable of be ing served In so many appetizing dishes, especially with cheese. There are many foods that crowd Into the menu to the exclusion of macaront that cannot begin to compete with it in food value. For Instance, as com- pared with the 1,665 units of fuel value in macaroni, string beans have 175; cabbage, 121: celery, 63; 458; lettuce, 172; toes, ; spinach, 108; squash, 102; tomatoes, 103, and turnips, 124. A sure way to discover whether macaroni is genuine or not is to first immerse it fn cool water, then soak it for about three hours before cook- ing, just as yqu would dried beans or peas. If the macaroni i{s genuine it will stand this test perfectly, neither splitting up nor running into a starchy mush, for the tenacious gluten in it holds the macaront in form, and the genuine article does not cloud the water when eoaked, nor will the macaroni when bolled run together in a soft, mushy, white mass. After soaking the macaroni, drain off the water and place at once in & roomy pot of rapidly bolling water. and in about fifteen minutes of cook- ing It is done. When a stem can be gently Separated by pressure of thumb and forefinger it is tender enough. Lovers of macaroni and cheese always welcome a new method of serving ft. Put on the fire one cupful of milk into which have been beaten the yolks of three eggs and one cup- ful of grated American cheese, one tablespoonful of butter, salt and pepper, and a cupful of bolled maca- roni which has been out into small pleces. Stir the mixture over the fire until the cheese has meited, and serve on hot buttered toast. To Keep Cheese Fresh. One of the best ways of keeping cheese fresh after It has been cut is to wrap it in a slightly damp cloth and then in paper and keep in a cool lace. To dampen the cloth, sptinkie it and then wring it. so that it will not he too damp. Paraffin paper may be used in place of the cloth. When cheese is put in a covered dish the air should never be entirely exclude 1f_this Is done it molds more quick: A friend to whom was given half & cheese by n country relative discov- ered a satisfactory way of keeping it fresh. She would cut off a pound at a time, as her small family wished to use it, and cover the fresh cut in the large cheese with melted paratfin. This could be peeled off easlly and it kept the cheese In perfect condition. Grate all hard leftover pleces of cheese and keep in a coveréd dish, to be used later with macaroni, pota- toes augratin, or any other dish which will be Improved by a sprink- ling of cheese. Elsie Tobinson shoulders wh think we are! wonder how it weuld feel to sh the deck, deal the pack and take whats oming to you, straight and clean and true. Somchow T've a hunch that there sn’t a trick of fate that could win out against a sporting front like that At cheap sports He must Getting Breakfast. In the daily schedule of most house- wives there 18 no time when minutes are more preclous than the time that elapses after the alarm clock has sounded to the time when breakfast ready, steaming on the table. Often the hurry and ecurry of this time leaves the housewife really ex- hausted after breakfast is over. Oftener she goes to bed with a feel- ing of dread of the break of another dl'%. 'he simplest way to get und this difficulty would, of ct‘l!;lrsef?e to rise & little earlier in the morning. Advantage 13 to be gained by doing certain tasks every night that will make for smoother sailing in the morning. Even more time can be saved If you set yourself a certain system of going about these early morning tasks. They differ so little from day to day thal they really may be systematized. Many s of housework cannot be so systematized. They are seldom the same. ruptions come at different times every day. There are changes in weather conditions, unexpected com- pany, different tasks in cooking. All these things tend to prevent the pos- sibility of establishing a system for housework to the same extent that it 1s possible to systematize work In a uf & 'ore breal rery much alike aury‘ ld-:. ‘The .'.: éragm and in wife can get the breakfast gettin worked qut to a fine system !o q she simply has to go through a cer- tain set of muscular operations with- out expending mental initiative each time she does them. If there are children it is very im- portant that they should be taught a system in dressing. Little children take kindly 1o such system. Uspally théy have an immense admiration for established cusktoms. So start them out on the simplest system of dress- ing themselves. way to talk; listen: “I ain not g0 there” are not going “You are not going there” s & e i hes; there is lu&ln. the there.” Got the Your Home and 17 You Y HBELEN KENDALL. Grandmother’s Room. Not long ago, while visiting in a2 home of wealth, good taste and mod- ern ideas, where the decorative ar- rangement of hangings, furniture, floor coverings and pictures was of almost impersonal simplicity, I chanced to pass an open door leading from the upper hall. As I involuntarily glanced within, I sAw a room which made me wonder whether I had not suddenly been transported to some other house. It might have been the old “settfn’ room” in a country farmhouse. It had striped wallpaper, comfortable old rockers, a whatnot in the corner holding shells and photographs and useless, faded trinkets, tidies and lamp-mats and “acorn” framed Dic- tures, There was ‘even a motto worked in colored wool. In the sunny window, with its looped-up curtains, sat a placid old lady, knitting and rocking gently. Near her was & darning basket, and nder her feet waa an old ‘round hassock” of bysone ugliness. Her white bed had “shams” on it and a striped knit afghan was rolled up at its foot. She was grandmother, and 1 was taken in and introduced to her. She fitted into her homely, old-fashioned setting as perfectly as her daughter and granddaughter fitted into the rooms downstairs, and I had to admit to myself that this was some way BEDTIME STORIES Paddy and Mrs. Paddy Plan a New Dam. Work as you will you seéver can Sacceed unless you have & plan. * —FPaddy the Beaver. Paddy and Mrs. Beaver went up the Laughing Brook a short distance above where it entered their pond. Here it was quite narrow and the banks on either side were fairly high. Above this point was a little valley, through the middle of which ran the Laughing Brook. “I think,” sald Paddy, the place to build dam. you think, my dear? “that this is Mrs. Beaver said nothing. She went ! along one bank, crossed the Brook and came back along the other bank, all the time studying the ground and the water. Finally she spoke. “I think we should go a little farther up,” sald she. “But the banks are not so near to- gether and it will take a longer dam,” protested Paddy. “it will be easler to build,” replied Mrs. Beaver. “The water runs oo fast here and is too decp. There are two or three big stones in the Laugh- ing Brook up there which will help us to make the dam solid. We won't have to build it clear across to start with. We can add to it as we have hat do you want a dam for, any " asked Peter Rabbit, who had n looking on and listening. we nreg another pond up Wi y. exclaimed Peter. pond' Goodncss gracious, isn’t one pond enough for you? Have you each got to have a pond? Paddy laughed. Pete said he, “we don’t cach have to have & pond. It is all a matter of food. Goodness knows I'm not anxious to bulld another dam! It means a lot of work. But we have got to have plenty of food for this coming winter and there is very little left around our old pond. Up the Laughing Brook a ways is a splendid lot of young aspen and birch, and that i Wwhy we need a new pond.” “Huh!" said Peter. “Huh! Tt looks to me as if you are going to a lot work for a little food. Why don't vou just go up and cut those trees and drag them down the Laughing Brook " “In the first place, Peter,” replicd l What do | By Thornten 'W. Burgess. Paddy, “it would be more work to drag those trees down the Laughing Brook than to build s dam. 0 the brook Is too shallow. In th ond place, most of those trées are growing quite a distance from the water. It will be much easier to send the water up to the trees than to take the trees to the water, and a hundred times safer for us.” “What do you mean by sending the water up to the trees?” inquired Peter, scratching a long ear with & long hind foot. “Just what I said,” retorted Paddy. e, c- any “I TH ID PADDY, “THAT "I'Hfil IS THE PLACE TO BUILD A DAM." “If we build a dam across the Laugh- ing Brook it will stop the water from running down, won't it?* Peter nodded. “That will make it spread out and g0 back and make a pond, won't it?” continued Paddy. Again Peter nodded. “Well, in time that pond will be t will nearly reach thase Now, do you see?” sald Paddy. that he thought he did. a begun to drag sticks and in Laughing Brook ater was shallow. She laid them with the big ends point- ing upstream, and she held them down by rolling stones on them and heap- ing mud on them. She had settled where that dam was to be. (Copsright. 1922, by T. W. Burgess.) Girls and Their Interests BY HELEN H. FETTER. HE Girl Scouts are all very)the girls on the winning teams in the proud of the Scout teahouse | different divisional basket ball games at Plerce Mill and are de-|Played by girls attending public lighted to know that it will schools in those div 11 winter instead of | town d be kept open al ions. The George- ision has not yet finished its inte; the most lovable-looking place in the|being closed for the cold weather, a8 T E 00 house. Tt had a pleasant litter of sewing scraps and a smell of cara- It seemed like home. ise daughter had provided this ueer room. She knew that the dear ¢ would never feel at home In walnut. with electric the walls, a dressing cere elegance and a bed draped in lace over silk. So in the midst of modern artistic decora- tion grandmother rocked peacefully among her familiar keepsakes, in & style of furnishing which she had never outgrown. Many times elderly relatives feel themselves painfully out of place in the modern home. There seems no place in which they can sit back in homely comfort and express their own tastes. It {s the thoughtful grandson and daughter who will pro- vide the right frame for the sweet old picture she makes. BHistory of Pour Name. BY PHILIP FRANCIS NOWLAN i ROSENGARTEN | VARIATIONS—Rosentach, | Rosenberg, Rosenberger, | | Roscnbaum, | Rosenblatt, | Rosenbloom, Rosenblum, Rosenthal, Rosendahl, Rosen. RACIAL ORIGIN—German. SOURCE—A flower, or color. Nowhere is the sentimental side of the German race shown more clearly than in this list of family names, all derived from the rose. The foregoing list, large as it is, is only & partial collection of German family names from this source, limited space pre- venting ‘the discussion of them ail in one artiele. Those who are familiar with the Geérman tongue will note that there is much less variation in these names from the words from which they are taken than is the case in the vast majority of English, Celtic, or even French names. The explanation is twofoid 1 i ! In thej . elopment’ of several centuri in Germany than in England, and sol there has been less chance for vari- to develop. In_the second . these names are for the muslI though mot necessarily, borne | by families of Jewish blood, and the: |Jews of the continent for the most part adopted family names only in comparatively modern times, often under pressure of law. Rosengarten means rose garden. Rosenbach means rose stream, oOr river, “bach” being the German equivalent of the old English “beck.” Rosenberg means rose mountain, or hill. Rosenberger means a dweller at such a place. Rosenblatt means rose leaf. Rosenbloom and Rosen- blum both mean rose flower. Roseri- thal means rose ‘valley. Rosendall is simply the same in a different Ger- man didlect. Rosen means either rose or rose color. In virtually all of the foregoing names the original bearers in select~ ing them may have had reference either to the flower itself or the color of it. . } Things You’ll Like ,to Make. A Useful Case, If you want just a nice little gift | to send as .a Christmas remembrance, { traveling case of ¢ H | make this small clothespins, line and tacks. Make an envelope case of cretonne or silk. a4 number of small was formerly necessary. This is made possible by the co-operation of Mrs. Frederick Atherton and Judge have (o pl tie for the cham- plonship of that division. The girls of the Rosedale division are also laying off a tie between the teams John Barton Payne, who are furnish-| o the Weblh and Blair schools. The ing the teahouse with a heating|winning team. plant. Miss Helen Jones is chairman of the committee in charge of thelto, teahouse and Miss Ruth . White is manager. The teahouse is certainly looking its best these days, with its lovel color scheme of blue and vyellow. The touch of winter color is supplicd by bowls of red berries placed in the windows. They do not interfere with the general harmony of the color scheme and add a decidedly cheerful notd to the cozy atmosphere of the teahouse. Arrangements have been made so that now three meals are served on Sundays instead of only dinner and supper, as previously ar- ranged. Breakfast also is served at the teahouse now. During the week days only luncheon and tea are served. . Alban's School for Boys has just ffered the use of a piano for the tc an_offer which d by the ¢ ORMAL house, ace rl Scouts WORK AT SCHOOL. HE class of 1 School feels that it is well repre sented by a the large group of who were in its ranks at Central and | are now engaged in many of the ac- tivities at the normal school. Estelle Gilchrist, who won a letter while at Central in basket ball work, is & member of the normal school basket ball team. Margaret Denty and Sue Shorter, who were leaders in dramatic work at Central, are also among the leading spirits in this work at the normal school, and a roup of girls with literary ability is ncluded in thi m'(mgé They are Alice Keliher, Norma Kale, Thelma Fryer, Winifred William: Betty Kallman, Virginia Parton, Mary Gar- rett, Margaret Smith and Thurza Luter. Other former Centralites at ilson Normal School, who gr: ted from that school last Jun Peggy Umbaugh, Charlotie, Castelli, Sthelene Walker. Marjorie ‘Mothe: head, Lois Hoover, Helen Kellogs Jean Jackson. v o WINNING TEAMS. 188 ELIZABETH FISHE Tector of girls' activities of the District playgrounds, has announced s gratefully ! of Central High | girls | the | | | ced 3o far are: anuou ivision, Petworth fount Pleasant School—Right forward, Clara Alder- left forward. Virginia Tucker center. Thelma Clark; side center, Ruth Ann Parker; right guard, Bar- bara Burroughs. w York avenue division, Twining School—Right forward, Fannie Sokol- sky; left forward, Susie Grady; cen- ter, Louisie Johnson; side center, Margaret Shull; right guard, Pauline Boxell; left guard, Florence Tally. Bloomingdale division, Brookland School—Right forward, Helen Kiefer; left forward, Regina Jones: center, Barbara Ludwig; side center, Velma Leavell; right guard, Betty Brunher; left guard, Louise Gillis. Garfield division, Brent School— Right forward, Dorothy Waddell; left forward, Alice Brown; center, Lillian Chambers; side center, Mege Good- win; right guard, Dorothy Robey; left guard, Eleanor Kretts. Virginia avenue division, houl— Right forward, F edge: left forward Margaret Si Young; right left guard, ‘Wallach h: guard. Rayor: Elizabeth Dunn. FEED THE BRUTE Favorite Recipes by Famous Men. . BY FRANK BACON. “Lightnin’” Salad. Crisp hearts of lettuce, can of sliced pineapple, cream cheese and one-half cupful chopped nuts. Add a litfle cream to the cheese and stir in nuts and raisins. Round into individual balls and place one on each slice of pincapple. Placa on lettuce and r-rve with mayonnaise dressing. (Copyright. 1922.) The Real Offense. y sbody—That's not ahe point. A the = ime he was wearin’ a Cerise necktie—a most shocking combi- nation. Those who live in Portland, Maine, may drink a brand of coffee that has a large local sale. ,Those who live in Portland, Oregon, may never have heard of it. In Springfield, Massachusetts, a local coffee may dominate the market. In Springfield, Ohio, it is un- known. Citizens of St. Joseph, Michigan, may drink a blend famous in St. Joseph. To the folks of St. Joseph, Missouri, it means nothing. BUT—go anywhere in these good old . 8. of A. say “Chase & rm’s Seal * and every otte in that town who knows M ;::.ln will say, “That’s the Chase & Sanborn, of Boston, have been pros ducing good coffee since I:a.' They fnllnr‘:v'ed mn trail planted the out gro ‘rontiers, ane Chase & lu?born y franchise ) agenc with a real merchant in each new town. To-day, Chase & Sanborn’s Seal Brand Coffee is almost as much an American institution as baseball. sealed tins. Chase 6~Sanbo Sold in one, two and three pound rn's ‘'FEATURES, BE-AUTY CHATS Starch as & Bleach. BY EDNA KENT FORBES. Some readers want to know whether I have been talking a great deal ! Mean corn starch or laundry starch about the virtues of starch in the last | It doesn’t really matter which wom few weeks, but I have received so many letters asking about this treat- ment that T feel I must talk about it rdo use—both are the starchy corn—but laundry stare cnsive and quite as good. Ail is melt a few little lumps Just once more, even at the risk of | €n0ugh water to make a pasta tie boring those who already know. I really cannot praise starch highly as a besuty treatmgnt. splendid for blackheads, becas goes into the pores of the skin and absorbs the curious hard combina- tion of grease and dirt which makes that ugly black mark. It is good for an ofly skin. because it absorbs the oil, and it can be used on a dry complexion if the skin is given a thorough cold cream massage before or after the treatment. Being cleansing, it will to become fine-grained, as nature in- tended. Being astringent, it will draw up these enlarged pores and sist the skin back to normal fitnes And besides this, virtue—it costs practically nothin 30 that even the poorest person c afford it, and jt is in every hold cupboard, so that any use it. n one { consistency too | ir give ajmuch a coarse-grained skin an opportunity | and it _has one great]ever, ;| pleted. of cream, then spread ti:'« over the skin and let it dry on for nutes to half an hour. Yo this treatment every da stubborn cases of blackhean: found it even more effective the s a < b and fairly A clbows gpets cream and the and soup. af cream until the skin has absorbed a possib Wipe off surp e powder to protect them from up maors 1. onsult the doctor ition. as hay fever ‘= If you iet it run on, Low ur health the skin on soften it Marion house- | much m; Cranberries TheFruit lorEveryMeal! Cranberries are good themselves and make other foods taste good! At breakfast—try cranberry jelly on hot biscuits or toast; it is surprisingly good i For lunch—with cold cuts—cranberry sauce makes a most delicious relish. For dinner—with roast beef—cranberry sauce adds a piquant flavor and aids digestion. Try these recipes: Cranberry Sauce One quart cranberries, two cups boiling water, 1%4 to 2 cups sugar. Boil sugar and water to- gether for five minutes; skim; add the cranberries and boil without stirring (five minutes is usually sufficient) until all the skins are broken. Remove from the fire when the popping stops. . Cranberry Pie Have ready a partly baked pastry shell. Pour in sauce when cold, made by the above sauce recipe, put strips of pastry over the top, and fin- ish baking in & moderate oven. Always cook cranberries in porce- lain-lined, enameled, or aluminum vessels. To be sure of a selection of the choicest varieties —ask for Eatmor Cranberries. to use and preserve cran other ways ies, sent free. AMERICAN CRANBERRY EXCHANGE 90 WEST BROADWAY NEW YORK (The red and blue trade-mark label is on &ll barrels and boxes.) Eatmor S\ 66 a nberries . A== d a pound of | Meadow Gold Butier please Trust the children to remember to order Meadow Gold butter! They'll not let you forget—their keen enjoyment of this pure, delicious butter will always remind you to keep on hand a plentiful supply of Meadow Gold Butter ‘There is no better food for growing children. It makes bodies and rosy cheeks. u:fcuyofM-dovGold butter Meadow Gold is chumed fresh daily from the richest cream oroughly pasteurized. It is triple wrapped and scaled st ing you pure and clean. the the creamery to insure r. your children to and “spread it on thick.” ¢ Whslosale BEATRICE CREAMERY CO. 308-10th St.,, NW. Washington, D. C. Telephone Main 2336