Evening Star Newspaper, December 15, 1922, Page 48

Christmas Time is Baking Time JANTRY shelves fairly groa under their burden of pies; cake boxes sre filled to overflow- ing and the cookie jar is packed to the top against the children’s home-coming. The first rule for baking is to be sure your jo ents are right—then go ahead. ‘The Rich Spread for Bread should head your ingredient list. To cakes, Nucoa gives wonderful richness and delicacy; for pastry, itis the perfect shortening, insur- tng crispness .and flakiness; creamed with sugar and flavored, it makes the most delicious hard sauce you ever tasted. And on the Christmas table, it is the per- fect spread for bread or rolls. N. B. Home:made candics are an ideal Christmas gift. Make them with Nucoa for purity, healthful- nessand goodness. Cream Nucoa with sugar, flavor jor the hard sauce for the Christmas plum pudding. THE NUCOA BUTTER CO. ‘Van Camp’s Clean-easy the guaranteed soap—will clean the dirtiest clothes in 10 minutes. \ Itslather penetrates through and through the clothes and leaves them clean, sweet and sanitary. You don’t have to do any rubbing. Van Camp's Clean-easy can not hurt your finer linens and cottons because it is made from pure vegetable oils. Get a bar of Clean- easy (white or yellow) and try it at our risk. Van @mp’s INDIANAPOLIS KraftCheese,it’s meat—the food properties are nearly identical. Many tempting ways to serve it as the main dishof the mealaresuggest- ed in our free recipe k. 3 warieties: American, Pimento, Swiss, sold by the slice, pound or loaf. 8 VARIETIES IN TINS Salmon with Comet Rice 3 cupluls Comet-Boiled Rice 3 !5 cupfuls canaed tuna fish - or salmon ¥ tabiespoonful minced parsley 135 cupluls white sauee, 1 tablespoonful lemon juice 1 teaspoonful salt 14 teaspooaful pepper 4 tablespoonfuls battersd erumbe Fuxmmmh. add to the white sauce with the lemon juice, parsley and seasonings, and put a layer of Comet-Boiled Rice into an oiled baking dish, then a iayer of fish and so on until all the in ients used. Sprin the buttered crumbs over the top and bake in a moderately hot oven twenty-five tec thirty minutes. Gomet Rice Parked in Seafed Packages — neves sold locse CONFECTIONERY AND CAKES FOR HOLIDAY QUICKLY MADE Number of Those Who Prefer to Use Homemade Article Increases—Direc- tions Must Be Followed Exactly. ONFECTIONERY always forms a large part of the Christmas budget, especlally it there are several children In the family, and it 13 always a popular part of the feast. The number of those who make their Christmas candies fnstead of buying them. fincreases every year. Economy, the knowledge Ithat the product is pure, and the chance to add sweetness to gifts with the individuality of personal service are among the advantages. It is very Important to follow d rectfons exactly when making candy. If a recipe calls for one-fourth tea- spoonful of a flavoring extract, meis~ ure that amount with a measuring spoon. Do not take up any spoon that happens to be convenient, and pour in what seems to be about the right quantity. More and more ¢ooks are working by rule and not by in- tuition, but in candy making the cau- tion against inaccuracy is especially necessaty, for the processes are deli- cate, and subtleties of flavor and of texture are more evident than in more substantial food. If possible, avoid making candy on wot or muggy day. The results ¢ill not bo as good as on & fair day. Cleanliness to the point of chemical purity is necessary. Never make can- dy in a pan whicli has ever been used for anything eise. For Heating the mixtures, aluminum pans are prefera- ble to n_or granite. Aluminum heats quickly and cools quickly. For mixing, wooden spoons are better ,than metal ones, because the mass which is being stirred does not stick 3 casily to wood, but, on the other hand, very little heat will chat wood. In the making of many kinds of candy {t is necessary that liquids. such as chocolate, for the coating of remain hot after all the cooking has heen done. As the ordi- b ¥ stove gives too much heat for the purpose, confectioners use a working slab, moderately heated by aleetricity or steam. A cheap and ef- fective substitute for this expensive device is a soapstone. Use marbled cloth instead of waxed paper to andy upon. Then there will be er that little pa s of the adhere 1o the Avoid { using beet sugar for making. as it will form lumps ne sugar is better for this purpose, the par- ticles remaining separate. For creamy mixtures and frostings con- fectioners” sugar, almost as fine as corn starch, should be uzed. Excellent Substitutes. There are many excellent substi- tutes for the usual rich and highly concentrated candies. Prunes stuffed | with almonds and raisins stuffed with filberts or with chopped nuts are l\’rry £ood, and candied orange peel {and grapefruit pesl are always good. { Froft-nut paste is delieions. Tt j made by grinding a mixture of figs. ! dates and English walnut meats and {afterward softening it with lemon 1juice. Spread the paste about half Lan inch thick on oiled paper and cut tit_in small squares. ! W Paste.——Add one-half a cup- i 1 | i ar to two pounds of sugar. Put it on the stove and let it | . iously. unconsciously and | consciousiy we femininity follow in tha path of the fashion dictators. None are too strong and none are too weak to withstand the call to arms. We wore our rkirts short, sleeves short and chemise frocks that con. sisted of two side seams. Why? Be- cause we wished to be in style. And now even the girls who never wear thelr skirts one inch long- er than they were are “letting them down. . The newest froc for colder weather are, of course, longer (not long). many wtih long. fitted sleeve whith we all know are a great deal more comfortable in the winter time than the abbreviated ones. The style shown exploits these features and in addition shows the popular flat front with a slight drape of material to one side. | This model will adapt {itself to i most any material, either silk « wool. including the new and lovely { Canton faille ‘well as the old stand- by—serge. If serge were chosen, the new frock would cost sbout §6 figur- ing material at $2 per yard. ‘The pattern No. 1564 cuts in gizes 36. 38. 40 and 42 iInch bust te. Slze 36 requires vards 44-inch material, i Price of pattern, 15 cents, in poat; atamp: y. Ovders he - | dressed to The Washington Star Pnt- tern Bureaun, 23 East 18th street, New York city. Please. write name and dress clearly. Fig Confection. Couk three cupfuls of suga “upful of cream and half a cupful of. ! strained honey to a soft consistehcy jthat forms a firm. waxy ball when {dropped in cold water. Cool the mix- ture. stirring constantly, and when it thickens add half a pound of chopped figs and the juice of one {large lemon. When too thick to pour | apread in o buttered pan and cutinte squarcs befure it gets culd Subeons s 3 r, one come t6 a boll. Soak one package of gelatin for five minutes In one-half & cupful of cold water. AAd one-half a cupful of hot water, then put it with the sWgar and boil it for ten minutes. Add the juice and the rind of one orange and the julce of one lemon and bofl the mixture ten min- utes. Then add one-half a pound of walnut and almond meats. chopped fine, and two tablespoonfuls of va- nilla. Put the candy in a pan from which cold water has been poured. not a greased pan. and let it stand for twenty-four hours. Then cut it into strips with a knife first dipped r. Roll the strips in confec- s' sugar. Cut them into cubes and roll them again In the sugar. Almond Nougat—=8oak for several hours one-fourth of a pound of the best quality of gum arabic in one cup- fal of cold water. Boil the mixture un- til it is clear, then strain it. After straining the gum arabic solution add to it one pound of confectioners’ sugar, and opok the mixture in a double boiler until it is thick - Beat until it is light. Add the stifiy beaten white of an exw and beat the mixturs until it Is etiff. Flavor with one teaspoonful of vanilla extract, and_stir in two cupfuls of blanched and chopped almonds. To blanch the almonds, pour boiling water over them after they are shelled, and repeat the process. if necessary, until the skins rub off easlly. DUry the blanched nut meats with a soft cloth or towel. After mixing the nuts well into the nougat pour it into shallow oiled pans, and when it i nearly cold cut it into squares or bars, and wrap each one in oiled paper. This candr can be kept fresh by packing it in tin boxes after wrapping it in the olled paper. Nut-and-ralsin Confection.—Dissolye three cupfuls of granulated sugar in one cupful of milk, and let the mixture come to a boil. Add a plece of butter the size of a small egg. and cook with as little stirring as porsible, until the sirup ropes when dropped from a knife or zpoon. When it reaches that point, remove it from the fire, and stir in one teaspoonful of vanilla extract and a cupful each of chopped nut meats stoned raisins. Stir the misture until it begins to thicken, then pour it im- into a_ buttered pan. When cut it into squares. The secrot 68 in making ihis candy ix to ure .he ingredients carefully. to stirring the mixture while it cooking. and to stop the cooking as seon as_you have added the nuts and the Taisins. Marshmallow Fudge —With sharp meissors cut one-fourth of a pound of fresh marshmallow into small piece: Butter the pan into which the cand is to be poured. Boil together ttree cupfuls of confectioner’'s sugar. three- fourths of a cupful of cream and one aquare of cooking chocolate until a little of the mixture forms a soft hall when dropped into cold water. Re ve it from the hot part of the add one tablespoonful of hut- marshmallows. Pour the mix before it becomes oo this sired. chopped nuts alko ma in. one-half a cupful for the quanti of fudge that this recipe iill mase Glace Nuts or Fruit. -Mix together o cupfuls of granulat rd cup: It a 1 | thi Mrs. Grouse Is in a Tight] Place. Whea you are fn & place that's tight Tt s mo time to vield to trigit —MKS, Paddy the Beaver and M had their troubles and danger during the late moments rall 1o get their suppiy f for the winter. But troubles were not « with the troubles of some of other little | people of the Green Forest. You se the shooting season. when hunters ! with terrible guns were abroad every- | where. Paddy and Mre. Paddy had nothing to fear from these, for the ! Iaw protected them at all times. { It was not s» with many of the other little people. the law gave them no protection and they had to depend wholly on their own rmartness and quickness. Alis Grouse was onc of these. Now, Farmer Brotvn's Boy ed signs forbidding any one his father's land. Unfortunatel there ave sonie hunt who have 1 sense of honor. these | will not hesitate to hunt on lind y { tected 1 signs if they th u do it withoul hein hunters who discs Brown and Farn Brown's to be away fro ! home all of one day. At onee the planned to hunt on Farm land. They plauned to hunt and Mrs. Grouse aml th members of ( famil Now, it happened that Mrs. Grouse was by herself that morning. ~ She had eaten a =ood breakfast and | found a littie open place on the side of a hill, where the sun was bright and warm. Right in the middle of thi= open place she squatted down ad post- AND THERE, ONLY A FEW AWAY, STOOD THAT H WITH HIS TERRIBLE for a sun bath. B8he felt quite s; there from Reddy Fox, for she knew he could not approach without being seen. She knew the terrible hunting season had begun, for she had heard guns banging in the distance. But she knew that no hunting was al- lowed on Farmer Brown's laf and that was wherg she was. 80 she did nct fear hunters with terribls guns. She had been enjoying her s@n bath for some time when she heatd the rustle of dry leaves among the treea and bushes below her. She was un- certaln whether to fiy or to rémain whers &hé wi She remained. You see, long ago mhe had learned that it often is the worst thing possidle to try to fly from danger until you know what and where the danger is. So she flattened herself closer to the sround and remained right where she waAR. Tmamine. vou can, how ahe telt when a moment or two later & ter and one teaspoonful of vanilla ex- |, tract, and beat into it the pieces of | ture be at | teaspoor, e mived ! i of water and the juice of i lat BEDTIME ‘STORIES | with the coming of the fall had come | For a few weeks | to hunt | huntors | | melted of pacon drip- pings and a little pepper. Add six i tablexpoonfuls of dry sausage chopped six eggs slightly heaten | Serge on t ' one lemon. Boil the sirup without stirring until it hardens when tested in cold water. Remo the mixture from the fire, but do not 12t it become cool enough to stiffen. meats into the sirup and place them one by one upon a well-olled platter or marble slab to harden. This recipe will also answer for glace fruits, which, however, should be perfectly dry before they are dipped. Cocoanut Cakes.—If you want fto make candy in a hurry, try this rec- ipe: Mix one can of condenged milk with three boxes of grated cocoanut. Drop the mixture in %poonfuls on Rreased tins. Put the tins in the oven and bottom. | are cool. ‘andy Baskets for Table. Attractive littla baskets to hold candy or nuts placed hefors each ?unl. at a holiday feast may be made 'rom stIff paper, being hest suited to this purpose. To make, draw on the paper a hexagon, each of Its six sldes measuring ‘about seven-eighths of an inch. Out from each side draw a figure shaped like = flower petal, about twe inches and one-half fn length from its base along the ride of the hexagon to its tip, and an Inch and a halt at its widest measurement. Make twe rve them when ihey way from the hexagon and a fourth of an inch from each edge. Tint the petais inside and out with any de- sired color, crease-them sharply at the hexagon and run narrow ribbon through the holes with the longer loops crossing cach petal on the in- Draw the petals togéther until overlap slightly. and tle the ribbon in a tiny fiat bow. Fralt Cake With Fresting. To make a delicious white fruit cake, take the whites of ten eggs, one pound of flour, three-fourths of a pound of butter, one pound ot best raising. seeded. one-half a pound of crystallized pineapple, one-half a | . | | pound of citron and one-half a pound fruit, clip the raisins in small piece: and cut the almonds across about three or four times with a penknife. Flour the fruit as you would for oth- er fruit cake and add lagt to the bat- iking powder 18 used in th ¢ other kind of fruit can be of the raisinz, such as figx or dates, or any other kind of crystallized fruit. 1t you would like an almond frost- Ing, first blanch some sweet almonds and pound them to a paste. TI paste will granulated sugar during the pound- ing. Make a boiled fondant, allow it to cool £lightiy, then pour it aver the heaten white of one egg. To this add a teaspaonful of any preferred flavy ing and the hianched almond frost t cake evenly to the edge vent the frosting fr runni ides. doub pivee and around Tiaand fthe frosti Lineh Siread o nly the ' 1o frost remove ntil stic a ca v marshmallow AMix tw is thet dissolve and cook Tittle of ball Re slawiy cupful of and stir untli th tn the | 1t stiry ixture fa dropped into cold water. ~from the fire and beating col itly ten Whites of the beating until o thicken, then two ege the mix- add on ntinue without the m nuin, ! Foid in tie nd s ouncrs n £ melted. answe be added if like By Thornton W. Burgess. hunter with out from ama | little un walked into th ush pen She knew he w a hunter 1 she could sec th: { terrible gun, and she k w all about | terrivle g Hor art almost ¢ stonped Lin the of little few with ope 1 at 1 his He didn’t Hind wh hunter would have perfect clear shot and could ha 1t was a tight place. Yes, sir, it.v @ tight place. Mrs. Grouse couldn't remember ever having been in a tighter place. (Conyright, 1022, by T. W. Burgess.} SAKFAS -d Orange Toast Grape J Cofred LUNCHEON ith ¢ rmice ith oun ato “Tom Fried Cabbage auce ¥r Canned P aladd o Puddiy Nuts Coftee Scrambled Eggs and Sausage. Mix o Tl iptul of of milk salt, e mful (wo in 2 smooth frying antly until the eggs creamy consistenc thronghout. The 1. should be done by the heat of the pan. “Just Hats” By Vyvyan {liné is m..d. { A most simple skating knitted brushed wool, With' ‘two scarfe attached at each side just over the ears, and held there by Bright red mpons, _ Thess scarfs en wotind around the nwsplu the dou- ble role of protector of the ears and neck against sharp winds, % Dip the nut and let the cakeas brown on both top water-color ‘paper small holes in each petal about half | be finer if you add -hnmi Tows ;| =he may choo at | & There she was, right © with st of the cooking | - fevening frock. |wleeves, whic! g cap ot{ LOUSES used to be such ordi- ' nary, everyday affairs that we took little Interest in them. -When we were chil- dren we wore middy blouses to school they wetre the first models. Then, as we grew a bit older, we were out- fitted with two or thrée tatlered or- gandy or dimity blouses to weatr mith a- platd skirt, but we looked upon them rather as necessary evlls than as attractive additiohs to our ward- robe. Finaliv.-when ths eventful age of sixteen had come, we were Der- mitted to wear our first coat suit, and with it blouses of filmy chiffor or georgette, daintlly beaded or ‘em- broldered. At first that was thrilling, indeed, but after the novelty had worn off our interest lagged, and we again’ looked longingly at party frocks, and distastefully at the ar- ticles known as “hirt waists.” But this season blouses are Invely to | sud wit! han sayi ond and rm the tast bur and of 8 my 1 the lopi low! any UNUSUAL RLOL LVI | { "R CLOTH. ithe hewer gowns toward a hemlins, | posits of the first circular skirts, {which drooped =o decidedly at the tsides and lifted at the front. The front-draped skirt is probably the most attractive example of the new sithouetté, but its popular acceptance |- is still a matter of xome doubt. The evening gown pictured s of cerige velvet draped on classical lines. The blouse is straight and uninter- esting, but the skirt is a bit “differ- ery #ined with cerine satin canton. A |mor loop of velvet finishes the plain panel, f o while a poinsetta-like flower petalled | 'P® in cerise and gold is placed above the oppositc side drape. 3 | seir Bistory of Pour Nanre. BY PHILIP FRANCIS NOWLAN P TEFR MacALASTER | VARIATIONS — Alexander, Sanders, Sanderson, Saunders, Saunderson. RACIAL ORIGIN—Scottish and Eng- | thir <hou over a yout N and buck through the centuries to a sonj} o {of Angus Mor. who was Lord of the| help) 'll:;< JINAL AFTERNOUN GOWN OF !l Isles in the year 1284, which som, it ‘h[‘,!' SLACK VELVET. TRIMMED| e et who WITH LACIE AND FUR 1@ saslier of Tecond, More the WA o of Alaster as a variation of Alexan- ider. i Yet. ritical t rst, 051 enough favor. model. shown swn wh < of s ones. qu feminine eve Liemain long in f there is the in navy blue land enbroid r zeld n}and s0? taken in this connection, {view of the variations of the Chris jtiun name A wder which existed i Lout this period in England and the! cottish lowlands. the. variation be- dark b a I've been moving. And this talk < golng to be about paint. about paint, and if you've ever moved and tried to furnituore I'm sure of a sympathetic Of course, it was second-hand fur- | up let me pause to remaric 1 niture. Me being a writer, it goes | that—classy lines, although somewhat | deeayed as to’surface. y'know. these art tone enamels and camouflage :| this hardwars so’s it'll look like & sec- ! Then down I hied to the paint’ xhop realizo that i better babi heing of a guilcless nature (I might remark in passing that I'm the sweet ' old- dom find any 'imeuuv, So they gave it 10 me— orial line-up that would have satisfied E_OF BROCADED | When I opened ‘em If you have ever bought paint you ‘will know what that row of exclama- | never can 'f||'hv the labels, » i which is long in the front and back | tion po! and short at the sldes. exactly op-|&0 buy a{n.'l‘ for at one side ‘there i a| «Irsall very well to praisc Mrs M ' A g | straight, wide panel of velvet, lined 5 e R B way. A vitsoas n= [ with cloth of silver, while af. the oth- | for looking young.” a discontented | iy, (000 . ier there is a casewde of spiral drap. | woman remarked in my hearing this | o' 1. ’ dren and nothing to do but keep her- mnoey enough, too. to dress well, and {every once in awhile she goes off for | trips to rest and build up hor health. Who Probably every woman &0 ¥ nine. and yer in favor of the lish. } 1 doubt it. For one th SraEhitc e ! <poils =0 many women. which i A ; e SOURCE—A given name. enough. But. sadder vei, leisure snoiis oIS FOEE S RO (0T | T AR The family name of MacAlaster!a great many more. Too much faint enlor. Ted chesks and 1ine o o * ~1°T fo0d and not enough exercise, the B 2 « probably would remain much of a sl a od | Bever for her! And anir ths expmt ever-ready car instead of a ‘good NEVER TOT BT ATS I LT fnT were it not that this clanwalk. meals that are too tempting — (47 R IPATINE WHE e T coup name of Scotland is traceable direttly | these mean flesh. a lost figure. ®OUL | ;15 roeh air will do for © As for the leisure tha spent expect to lsarn all life's saddest lese <ons at my expense. Suffice to state that I will never trust o paint can again. Never! Why, the contants nf | those tins had about as much rela- int some second-band | tionship to the remarks on the lgbe!s! |a8 near-beer has to the stuff we fought the revolution o And while our bittarness ts T am going #say the roughest things possible ¢ lence. { oMng * there hout saying that it was second- | d. But it was nifty furniture at s I to myself, “I'll get me Some of ®ousin 1o a rainbow. procecded to buy the paint. Now, not an expert in paint buying. in | light of my recent discoveries I/ I should probably have ed a spoonful, sent a sampls to the eau of horticulture, wired Voistead | I th sympathies of the ampaign. But. instead. entist fashioned kind of & girl you 80 s more, Lo the deep grief 11 commercial crooks) T just stuck finger on the color card and said according to the color cards els on the cans I had a pain!- jare a whoie Int of folk= just s 2 uc paint. Alahaster Angies with @ w it Royal Academy. There was a gal- ng green. a ramping rose, a bel- | ing blue and a ticklish tan. Or, at' rate, the cans said therc Bur I} bact ham: h worm A’ other K hones 3t own ot or folke ints stands for. If 3 u haven't, some for yourself. i ou need: By E hent 1 Duty to Oneself. ning. “She has two servants for | but not il house and a nurse for the chil-| Daily Reader | the taiks on permane it didn't do my At'the end of six r ln bit of 4 wave trace that T 3ike curliness. Of « well witt ha looking young and prettr. She wouldn't look twenty-five at me ty-nine? uld Yook twenty-five of fow heard remark i 1 couldn’t find 2 h and heauty. amous ui oll-10-d tagthie 1 are goi s waved hair can i tractive oodness knows how many ail- S 3 an well | Country clubs are P ey B o ing poor rich friends out of all Ural¥ but stiil 1 think of the woman | does her own work and her own nds has the advantage. - 1 Infant Suffrage. might be From Life cultivating a beautiful mind| Baby-kiesing a favor: body—how many of them spend it | with candidates. Tt's lueky for I know half a dozen who spend ! candidates that babirs can't vote i 1ok the K. are es comes more un; pr Tie name, of Greek in! but as taken by the me-i residents of England and {&eotland from the Bible, and they Lepetled it as 1l prouounced it | rather than as it was spelled in the Latin. They spelled it “Alisaunder. ‘Allesaundr If you just slide over the third syilable or drop it out, you'll shorten the name into some- thing like “Alis-der.” which isn't far from “Alaster.” The abbreviation of this name into lec” is not found in any ef the medleval records. Instead. at that {time the tendency was to shorten it | into “Saunder” or “Sunder.” Indeed { we have the Scottish form of “Sandy” | (yotle. If she wishes ilgred model ~ from a large range of exquisite silk ones, pleated or hreked {rather than finished with | maseuline cu Daddics i MacAlaster, of rscendants, “Saunde 1 VERSIFLAGE. I'd Like to Be. I'a love to be a postman, a sa_v] and frisky postman, delivering much | ‘mail. I'd wonder as T went my way. what T was cartying each day; per- ! haps a lot of kale. Perhape in just of I'd bring from some 1 the of me, haps 1 a 10 =ome poor loncly hard-work within a city no What fun to hring love-sick =itl a note to se1, her hes 1 and muke her e news of real succes< e pale poet v nd work by candie light € Le. I'd try by ve rn what's in my pile rast if & postie 11 work, well—foul er fair—I'd drop er the stilo! ] WILHELMINA STITCH Winter Fruit Salad. Mix one eupful of stoned . ed eherries with two oranges cut in small pieces. cne chopped tart ap- two dried har one-half of celer; n of upful cupful xed nut meats and one bunch green grapes cut in halves and . Chill and serve on letiuce! 1 mayonnalse. TEV S OF. CEL WITH TOUCHES LD AND SILVER. o VEL GOl and big brothers have ta “look to their linke™ when Miss Flapper wears this type of Llouse Paisley ' crepes are alse. used for i Tashiorable models this year. with eotorful brocaded silks running - in ose vompeti Rut the very latext thing ix the silver blouse, ’"I listraus; beautifnl and, it may be dded. almost as expentive asx e Brocaded silver is ‘the favdred médium and fur the most effcctive trimming. and so. it not to be wondered thit wilady takes as -Minel Mterest in a blouse of this| [t¥pe as sbe does in an afternoon or | evening gown i The one sketched is of silver hro- cade T a graceful pattern of fa | tastic flowers and follage. The neck- and it is rimply. finish- with a row of cording... The 5 h extend a trifle below the ¢lbows, are ot -cobwebby gray geotgelte, circled at the lower vdges | with triple bands of brown fur. Gray | georrette alss borders the lower part lof the blouse, and narrow bands of fur glve it the appearance of a crush- jed girdle. The afternoon.gown illustrated i§ i of black velvet, effectively trimmed with filet lace. The bodice is”drawn tight, in conventional basque fash- fon. @nd is finished with dimigutive velyet alecves. cuffed with, flum;c!‘,ot {1aée. The neck is cut very low, but {a filet of lace raises the iine: “A-col- 1ar of fox fur forms a dircle around this._ unusual_neck, above which is placed a single red rose, and below hich falls & short jabot of the lace. The skirt is elaborately draped k¢ :‘i ¢t the longest cascade of yelvet a ot . Christmas " For $1 Biv a wiwle ~arton—24 i nr packages of Little vlaid Raisins—all #or a Tar at Chrisimas time. For the children's stockings. and for them to give to their lit- tle friends on C!:lstmas Day— their otum little presents to pash around. Luscious, heaithful, natural sweéetmeats, both good and woed for tihem. Get the carton now at soy store. 23 packages all for $1— Special Christmas price! Little | Sun-Maids “Christmas Raisins’’ Sc Evetywhere i i ed s At tba”center rrohrt,.'g“‘rt t the 2 18r&® o = ¥ 0 be & teadinoy i |- With Pot-Roast. Did you know that Cranberries cooked with pot-roast or other boiled meats make these cheaper cuts more tender and much more delicicus? To prepare a 3 Ib. pot-roast : Brown meat in 3 tablespoons of hot 4 move meat from pan and add t then add 2 cups of Cranberry Sauc meat in pan with this ‘When the meat is haif cooked a.on with salt and pepy There isa real difference in Cranberries. I t on getting “"Eaimor” brand. AMERICAN CRANBERRY EYCHANGE, 90 W. B'way, New York. Meh i aasman Lo nase anse nrena Three-fold Protection 'HE more particular you are, the more our Meadow; Gold methods will ‘appeal to you. Examine the? package—see the triple wrapper—notice the seal. Thatt ceal is the last thing put on at the creamery, and— It Guarantees the Purity and Goodness of Meadow Gold Butter Meadow Gold: clean as Nature > the name—and asset and your: delicious and 3 SwARALYRALYEANY Eatter is a petfect food, and we who make butter want you to have it as pure, fresh and intended. We guard the product as we the name, Meadow Gold, is our greatest positive protection. Note the flavor—delicate, always uniform. Sold ONLY in the original yellow cartons—at all dealers, Wbofil‘!lnln y BEATRICE CREAMERY CO. 308-10th St., N.W. Washington, D. rmenm s gean o rie