Evening Star Newspaper, December 29, 1922, Page 29

FEATURES. _THE EVENING STAR, WASHINGTON, -D.- C, FRIDAY, DECEMBER 29, 1922, WOMAN'S PAGE. 29 ° ECONOMY HOLIDAYS IN USING LEFT-OVER FOOD White Sauce in Three Provides Foundation for Many Tasty Dishes—Mak | FTER the elaborate meals of rich food served during the bolldays there comes a time of making full use of the various left-overs and serving more simple meals for a time at least, not only in consideration for the family's di- gestion, but also to relieve the strain on household expenditures. f you know how to make white sauce, you can make any left-over into a tasty dish,” remarked one ex- perienced housekeeper. Her con- clusions are just about right, since a white sauce in one of its three de- raus of thickness is the foundation or many tasty dishi A thin white sauce is made of one tablespoonful of flour. one table- spoonful of butter. and one cupful of Mquid, generally milk. Seasoning is added to taste, usually one-tourth of a teaspoonful of salt, and one-eighth of a teaspoonful of pepper. Mix the flour and seasoning in the bottom of the saucepan. rub the butter into the dry ingredients, gently heating it for i little while if not soft enough, then add the milk, about onc-third at a time, and stir the whole until it boils. The sauce should then be smooth and velvely. It will be more velvety if the milk is cold when added, probably because the blending of the ingredi- ents is then likely to be more thorough. ‘This thin sauce is used as a founda- tion for cream sops. Sifted vege- table pulp can be added to this kind of sauce to make cream of corn, peus. spinach, tomato or other food, or vegetables can be chopped or sliced, such as celery or asparagus, ind used in a cream soup made with this thin sauce. When making custard. if the eggs are first stirred into a thin white sauce that has been properly sweet- encd. the custard wiil not separate and curdle, and will not “whey” In cither & pi¢ or a cup custard. Excel- lent ifce cream can be made on a thin white sauce foundation when sugar and flavoring arc added. If a couple of beaten ¢ggs are stirred into the foundation white sauce, and sugar, fruit syrup, chopped nuts and othe: ingredients are added will have something that you may call French ice cream, frozen pudding or custard ice cream, as you choose. Other White Sauces. To make a medium white sauce the ingredients and method are the same as for a thin white suuce, except that two tablespoontuls of butter and two of flour are used. The proportions of flour to liquid must always be exact, but one-half less butter may be used at a pinch, although, of course, the| sauce will not be as rich and it will not be as easy to keep free from | Jumps. All creamed dishes, such as creamed chicken, creamed potatoes, creamed onions and similar creamed foods are simply the ingredients that give the names to the dishes warmed up in a medium white sauce. Croquettes of minced meat, fish and I #o on can have their ingredient ©yund together by a medium white, 4 sauce. Welcome Robin Explains. A moment’s carelessness may seem A very trifling thing to be: Yet in a twiokling it may chavge The course of life of You or me. —Welcome Robin. It was winter and Peter Rabbit had found Welcome Robin living in th cev:l.nrl swamp. He had supposed that Welcome Robin was far away in the Sunny South, and finding him there In the cedar swamp was one of the most delightful surprises of his whole life. Of course, he was curious, tremendously curious, as | 10 why Welcome Robin was there. “1 remained up here because I had 0. explained Welcome Robin. “Had to!" exclaimed Peter. you have to “Because,” replied Welcome Robin, rather mournfully, “just about the time I was ready to start for the, Sunny South I met with an accident.” | Poter pricked up his ears. “What kind of an accident?” he demanded. “I hurt one of my wings,” said| Welcome Robin. “You sece, Broad- wing the Hawk surprised me.” Wel- come looked a little ashamed as he confessed this. “The only way I could escape was to plunge into the midst of a thick tree. There wasn't time to pick my way. I just had to plunge right in among those branches. I got away from Broadwing, but I hurt one of my wings so that for a day or two I couldn’t fly at all, and when 3 could fly it was only for a short dis- tance at a_time. Meanwhile all my friends had started for the Sunny South. You know that is a long, long journey, and one has to be in the best of condition to take it. By the time 1 was strong _enough to even | think of it Jack Frost had frozen everything up, so there was nothing for me to do but stay right here. “But if you were strong enough to fiy I don’t see why you couldn’t have Why did | *POOD, PETER, FOOD.” REPLIED WELCOME ROBIN, xone on just as well as you could remain here,” protested Peter. “Food, Peter, food,” replied Wel- come Robin. “One has to have food on a long journey like t, and with everything frozen what chance would 1 have had to get any? “But_everything is frozen here,” cried Peter. “Look at these cedar trees, Peter," sald Welcome Robin. “What do you seo on them Peter looked. Many of the trees were covered with berries. “Those berrie: sald Welcome Robin, “are good food. They will stay on the trees all winter. I can always be sure of emough to eat. Of course, there must be cedar berries along the way to the Bunny South, but I would never be sure of finding them when 1 needed them. So the wise thing, the sensible thing, was to stay right here, and here I am. It isn’t as cold in this swamp as it is in other places, and there is plenty of shelter. 1 » uess 1 shall manage to pull through | of butter, it is, of course, a difficult | Lor cream. ir the chopped meat or other food | ing, pour it on the flour and stir BEDTIME STORIES Degrees of Thickness ing Gravies. into the same sauce until the mix- ture is of & good consistency to shape into the croquettes. Souffles of cheese, chicken, rice and simlilar dishes are made on the basis of & medium white sauce to which the name-ingredient is added. Two or three eggs to every cupful of the foundatalon sauce will be required in addition. Stir the yolks into the sauce after removing it from the fire, Fold the stiffly beaten whites into the completed mixture just before it is set in the oven, so that it will rise and swell and bloat and puff up as & proper souffle should do. For a thick white sauce, four table- spoonfuls of butter and four of flour are called for. This sauce must be stirred constantly to keep it from becoming lumpy. Cream ples are all made with a thick white sauce, with or without a beaten egg or two added the last thing. or the volks added and the whites made into a meringue. A deliclous date cream ple has half a pound of chopped dates stirred into two cupfuls of the sauce, a beaten egg added for its further enrichment and the whole sweetened to taste. The filling for a lemon pie Is really a_ thick white sauce. Water instead of milk is sed for the ligid: a fourth to a half a cupful of sugar. one egg and the juice of a small lemon are added in the order given for every cupful of sauce. Two cupfuls make a good-sized pie. The whites are used for the meringue.! Croquettes and souffles of oysters. fruits and other ingredients contain- ing a large amount of water should, of course. be founded on a thick rather than a medium white sauce. To make a deliclous Welsh rarebit stir three cupfuls of grated or sliced cheese into one cupful of thick white sauce, highly seasoned with paprika. mustard, red pepper. Worcestershire sauce or any other preferred season- ing. Str the whole over the fire until the cheese Is melted and the; mixture boils. This rarebit will not string or curdle or separate and it is quickly made. Add some chopped olives, using the brine from the olive bottle as the liquid for the founda- tion sauce. Whenever a thick cream sauce is} to be made for a dish and the pro-| portion of flour is greater than that matter to cook the butter and flour together without adding some of the liquid. Lumps_will not appear if| the butter and flour are first cream- | ed together and then a very little of | the liquid added to moisten the mix- | ture before it Is stirred into the milk | ‘When the proportion of | butter Is equal to the flour, a safe way is to put the butter in'a small | saucepan and melt it, stirring the flour into it, but not actually cook- ing it. This will make a smooth paste. into which the milk may be| poured slowly, a little at a time, stir- ring constantly to prevent the flour | trom sticking to the bottom of the dish and cooking there while the milk is heating. How to Make Good Gravies. To make gravies, first mix the tour n a good-sized bowl with the beaten egg. if any is used; if not, with milk | or water. When the liquld is boll- | {it is smooth. rapidly until well mixed and smooth. Then return it to the double boller and put it back on the stove to cook a few minutes. This will be per- fectly smooth without straining. When roasting meat or fowi and you want to keep the gravy tree from lumps, dip up a few spoonfuls of the fat and add the flour to it. This will make a smooth and creamlike paste. A little cold water should be added and the whole stirred into the gravy to thicken. You will not have to strain this. Keep on hand a supply of browned sugar for gravy and you will always have better looking and better tasting gravy. Take some granulated sugar and put it in a pan over a slow fire and brown it until it is scorched good, stirring con- stantly. The scorching takes away the sweet taste. Put in a teaspoon- ful to a quart of gravy. White gravy, which is served with fine home dishes, is prepared as fol- lows: Melt the butter without brown- ing it in a saucepan and blend with it a quantity of flour. Season with white pepper and salt. Cook the flour thoroughly until you think it is done and add a little” water to mix the ingredients, then milk or cream, pre- ferably the latter. This should be cooked until it forms a thick gravy, free from lumps and perfectly white and rich. Sauce for Frult Pudding. Cream together a rounding table- spoonful of butter and a cupful of granulated sugar in making sauce for fruit pudding. Mix to a smooth paste two rounding teaspoonfuls of flour and about one-fourth of a cup- tul of cold water. Stir into a cupful of bolling water to which has been added a pinch of galt. Stir until the consistency of starch, and when time to serve pour it over the creamed butter and sugar. Flavor to taste. Fish Sauces. To make drawn-butter sauce for fish. take two cupfuls of bolling water, elght tablespoonfuls of butter, one-eighth of a teaspoontul of pepper, four tablespoonfuls of flour and one- half & teaspoonful of salt. Melt four tablespoonfuls of butter, remove {rom the fire and stir the flour into it until Then stir in the boll- ing water, add the remainder of the butter and boil for five minutes. A teaspoonful of lemon juice may be added. Parsley butter is a good sauce to serve with fish. To make it. use one tablespoonful of butter, one teaspoon. ful of minced parsley, one teaspoo: ful of lemon juice, one-fourth te spoonful of salt and a dash of pepper. Rub the butter to a cream, add salt and pepper. work in the lemon juice and then mix in the parsley. Leftover Turkey or Chicken. A good way to make use of left- over pieces of turkey s to combine with an equal guantity of rice. Re- move the meat from the turkey bones and run it through the chopping ma- chine, then add enough butter, milk, salt and pepper to season. Form the mixture into small balls, roll in beaten egg and cracker crumbs and ¥ry. Garnish with .parsley. The pleces may also be made Into tim- bales, hash or shepherd's pie for luncheon, served with boller rice or sweet potatoes. With Various Dishes. Serve cream sauce with breads, orange salad with chicken, celery sauce with stuffed olives with fish balls, horse- radish sauce with bolled beef, horse- radish and fried onions with liver, French dressing with sardines, mint sauce with lamb, Yorkshire pudding with roast beef, hard-bolled eggsand parsley with boiled salmon, cream gravy and strawberry preserves with fried chicken, oyster dressing with turkey, celery and onion dressing with roast duck, tart grape jelly with canvasback duck, currant jelly with roast goose and cucumber catsup sweet- roast quall, By Thornton ‘W. Burgess. the winter somehow. But it certainly is lonesome here. Yes, sir, it cer- tainly is lonesome. I hope you'l come over often to see me, Pete: “Indeed, 1 will,” replied Peter. course I will. I am tickled almost to death to think that you are going to spend the winter here.” (Copyright, 1922, by T. W. Burgess.) Awngfimfim Flapper Doll. I The fiapper has even invaded toy- land, for we find the flapper doll be- coming a favorite toy with the chil- dren. You could make this novelty, which costs about $2.50 1f you bought it in the shops, for approximately 45 cents, figuring muslin at 20 cents per yard, cretoone for the dress at the same price per yard, 10 cents for the cot- ton or sawdust with which to stuff it, and 10 cents for a ball of knitting wool, either brown, black or blond, for the hair. The pattern cuts in sizes 16 and inches high. For size 22 the doll re- quires 13 yard 36-inch material and the dress requires % yard 22-inch or ‘wider material. Price of pattern, 15 cents, in post- 22 East 1Sth street, Please write name and address clearly. Menu for a Day. BREAKFAST. Stewed Figs. Oatmeal with Cream. Kidney Stew. Buckwheat Cakes. Coftee. LUNCHEON. Fish Chowder. Celery and Egg Salad. ‘Hot Roll: Preserves. Tea. DINNER. Chicken Pie. Mashed Potatoes. Pickled Beets. Orange Jelly and Nut Saiad. Light Rolls. Pumpkin Pie. Cheese. Nuts. Raisins. Coftee or Chocolate with Whip- ped Cream. with corned beef. Bistory of Pour Name, BY PHILIP FRANCIS NOWLAN., DANZIGER VARIATION—Danzig, Dansiger. RACIAL ORIGIN—German. SOURCE—Geographic: Very much the same influences have guided the development of family names in Germany, and, indeed, all the European countries, as those which are responsible for the forma- tion of English surnames. One of the most powerful of these: was the tendency of men to distin- guish a new neighbor from others bearing the same first name by ref- erence to the place from which he had come. Most men in a com- munity would be distinguished by reference to the particular local spots in which they dwelt, or to their par- entage, or to their trades, occupa- tions, personal appearance or peculiar abilitles, titles and even nicknames. But if 2 man were a newcomer in the community the most natural thing_for his neighbors to call him would be ‘John the Frenchman.” “Hugo of Alsace,” “Peter of Ham- burg” or “Gustav the Hanoverian, as the case might be. And through this very natural custom, which has held good in all ages. was laid the foundstion for a great many family names at a time when the growth of population and intercommunication 8o outstripped the available supply of given names as to create not only a real need for some method of dis- tinguishing one John from another temporarily and casually, but perma- nently. z It was not until some three centu- ries after it happened in England, broadly speaking, that surnames in Germany, by natural growth of popu- lar custom, came to be accepted as hereditary—that is to say, became family names as we know them to- day—which accounts for the fact that German family names on the whole have changed less in spelling than English, The name Danziger I8 zig-er, “a man of Danslig. imply Dan- FEED THE BRUTE ‘Favorite Recipes by Famous Men. KIN HUBBARD. (Abe Martin). Genuine Unpolluted _ Buckwheat Cakes and Country Sausage. First, catch an honest, well-to-do, clean shaven or neatly trimmed farmer, ‘with & round, wholesome looking, florid wife, and engage some sausage. Next, locate a buckwheat grower and procure from him a heaping two-bushel bag of buckwheat. Have same ground into flour. Mix with sour milk and add yeast and set behind base-burner stove or near hot-air register, or steam radiator at 9 a.m. and allow same to rise slowly and methodically. Serve as griddle cakes followl: morning. Country sau- sage may be fried same as other sau- sage—either in patties or links. (Copyright, 1922.) Pickled Artichokes. Allow one cupful of brown sugar to one pint of vinegar. Add _clove, cinnamon and mace to taste. Scrape the artichokes and drop them into water acidulated with vinegar or lemon to keep them in a good color. When all are ready, put them into the spiced vinegar and cook until be. ginning to get tender. They break easily when they get to a certain point in the process and so0 must be watched and removed before this happens. They are not a pretty color, but they are deliclous eating. Artichokes may be used as a vegeta- ble by simply boiling them as one would potatoes and serving them mashed with cream sauce, 5 | have arrived, and Mr: “Just Hats” By Vyvyan A Leopard Skin Helmet. .} ‘When a noted and brilliant French actress came to New York she brought this bonnet with her. It 18 of leopard skin and is made in the form of a helmet. A long blonde vell covers it about the brim and swaths the neck and hangs in full folds nearly to the hem of the cloak. VERSIFLAGE. New Year Wishes. ‘Happy New Year to you—and you. May every wish of yours come true! May “twenty-three” bring joys galore and strew some roses on your floor 80 you a fragrant-path may tread! May you have jam as well as bread: May you have work for hands and brain, and hours of play to break the strain May you know weariness profound, and then a sleep both long and sound! If you know loneliness and grief, may loving service bring relief! ‘There’ naught like loneli- ness, I know, to make the heart with love o'erflow. It must be dull to live one's iife removed from every care and strife. And so in this year “twenty-three” a cocktail 1 would like to see. A cocktail I would give each friend. and this would be its special blend: A little sorrow, lots of joy (the coin of life must have alloy), & little work and lots of fun, a little shade and lots of sun, muscles that ache, a weary head, and then & most luxurious bed. Laughter of children, scent of flowers, the morn- ing air, the song of birds. the sting of winter, April showers, and need of loving words! tender, 1oVing, PRIELMINA STITCH. PAM'S PARIS Posmfl PARIS, December 1 This porcelain “cat vase” with the head for a lid was one of my recent gifts. His back fi"d ears are deep yellow to match h nd the rest of him is white. the sides, a i, 1a_wehit (Copyright, 1922.) Baked Oysters and Mushrooms. Take one quart of oysters, one-half can of mushrooms, one cupful of rich milk, one well beaten egg, and allow butter, pepper, salt and cracker crumbs as desired. Place a layer of oysters In a_ baking dish, season with pepper and salt, sprinkle over this some chopped mushrooms, cover with cracker crumbs, molisten with milk and dot with butte Proceed fn this way until the dish is full. The last layer should be moistened ‘with milk in Which the egg is beaten. Bake in a moderate ovea for thirty minutes, d TM Dear Ursula— | stacked up very high on those virtues, What Would You Do In a Case Like This? | i l ; Gl IT%H“ ts I ! I Last summer Mrs. Longcope was most cordial about urging Mrs. Sweet, the richest lady at the hotel, to stop with her if Mrs. S. ever came through Pleasantville. Mrs. Sweet and party, motoring through to Toledo, Longcope is trying to summon a semblance of her last summer’s hospitable spirit, and wondering what on earth she'll do, with nothing in the house for dinner but lamb stew. Copyright. L WRITTEN AND isten,World! 1LLUSTRATED By E/sie Tobinson A /) 2 it This is a true conversation: Two mothers were talking. The Younger mother is conservative and, | save where her affections are involved, | intolerant. The older mother, after a | long, adventurous life, has become a bit radical. This is what they said: Younger Mother: I think it's terrible the way the boys treat the girls nowa- days and talk about them. They don't seem to have any respect left. I know it’s partly the girls' own fault—wearing hiking trousers. smoking, going without chaperones, paying their own way and taking part in athletics. Why, it just makes me sick, Clara. My husband thinks those Sunday hiking parties are simply indecent and he says he's so proud of me because I've sense enough not to want to vote. He eays I'm more of an inspiration to him that way. How can any of these modern girls be an inspiration to any man? Why, the men haven't an {deal left about women! Older Mother: Good thing, too. Jane. Most ideals are silly. Why should men have ideals about women? Women are not different from men. Younger Mother: Why, they are too You know perfectly well that we're moro honest and pure minded and pa- tlent and intelligent— Old Mother: Oh, pooh! You've read all that stuff in sentimental novels, Jane, and it sounds so pretty that you Won't let yourself believe anything else. But it isn't the truth. It's a 50-50 split between the sexes. As to patience, if a woman had to stand the fear that the responsibllity for a family puts into a man’s heart, they'd grouch over little hurts too. Moreover they grouch any way. only they like to think they don't. And as to honesty and intelligence— men “mever did_think that women so the new generation isn't springing any revolution there. Younger Mother: Oh, you just don’t Preventing Chapped Skin. These are the days when a cold cream jar is a woman's best friend. Few things so spoil one's good looks and good nature as a rough, rcd,} prickly, dry, chapped complexion. No ! one need have it who takes the very ! slightest care of herself. i The first thing to remember is that in really cold weather the ordinary inexpensive cold cream is not good | enough. These creams, like my own cleansing cream, are made from white mineral ofl, which the skin will not readily absorb. To be sure, such creams will help a little in preventing or_curing chap—but try this instead: Fine cream—Almond ofl (or olive oil), 4 ounces; spermaceti, 1 ounce; white wax, 1 ounce; rose water, 4 oufices; benzoin, 1 drachm. Make up as usual, melting the oil and the wax and spermaceti, adding the warmed rose water and benzoin and beating until ready to congeal. This forms a stiff cream and goes on best after the face is washed with hot water. Wipe off what's left on the skin with a cloth wrung from hot water, powder—and you can face the keenest wind unhurt. This is good for the hands, if used after they've been washed and if loose gloves are pulled on and kept on for some hours. It's a splendid nourish- ing cream and I also advise it usually youngsters, are broken ; then press bread, buttered toast, or cake. BEAUTY CHATS Cranberry Butter is the most healthful and delicious spread on bread for the Cranberry Butter ‘Three pints cranberries, 3 cup water, 2 cups sugar. Cook the cranberries and water until the skins of the fruit ™ ;:‘nt‘!ll it becomes quite t‘?iek; our over a very gentle fire, constantly, When mghuymlmmmmm-némlm % ‘This makes a delicious and healthful spread on hot biscuits, Serve Cranberry Sauce as a relish with beef. see what I mean! Why, it's horrible the way the boys treat the girls— Older Mother. No, it isn’t. It's hope- ful It's the first hopeful treatment that has ever occurred in history. They're beginning to treat them as equals at last. Which means that they're pushing them off their pedestals, which were only a pack o' lies, and ex- pecting them to stand the same tests as a boy stands. Of course there's a lot of silliness and roughness going on, but in the long run it will make for a fairer deal for women than they've ever had. Younger Mother: I don't believe it! They are killing all the beauty! Etc., etc., etc., etc. This is a true conversation. which side do you agree, Pal? (Copyright, 1922.) ‘With By Edna Kent Forbes. for massaging wrinkles. But any cream is awkward on the hands dur- ing the day. The honey-almond lotion is best for that purpose as it evaportes so readily and leaves the skin soft and white. Have you my formula for it also? If not write for it, not failing to enclose your s. a. e. Mrs. T. W. S.—Ingrowing nails should be trimmed so the center of the nail is shorter than at the sides. The sldes of the nails are then lifted very gently from the fleshy part of | the toe and a very small piece of ab- sorbent cotton is placed under these. This will keep the nail from continu- ing the pressure under the flesh and will almost always correct this bad tendency. Esther M. A.—TIt is foolish to think that you cannot improve the condi- tion of your nails. If you neglect to keep the cuticle from growing over them and never use any oil on them, they will be filled with these ridges and probably grow worse. Such ridges are usually caused by a dry skin, and when the skin that grows over them is allowed to in- crease it impedes the circulation. Nalls neglected to the extent yours are cannot be otherwise but brittle and full of ridges. If you will rub some oil or a cream into them each night and keep back this growth of dead cuticle you cannot fail to im- prove your nails, in addition to giv- ing you so much more comfort in the use of your hands in your work. h a sieve, and cook this pulp add the sugar and cook for If Your Neighbor Told You— Your Home and You i where you could buy better dress BY HELEN KENDALL. goods for less money, you would not hesitate about doingit, would The House of Cheer. you? Often in walking up or down the streets on a winter evening, have you noticed how bright and cheerful some of the houses look and how dark and And so, if Domestic Science teachers tell you that you can raniy oo et buy a better Spread for Bread for “The Appletons must be away,” you| less money, you shouldn’t hesitate 18ay. “See how dark their house 1s.” aboul domg it. .hoUld you! or look jolly and gay? naving a party.” Ten to one, however, it means that the Appletons have the gloomy habit and the Smithsons the cheerful one; and that the-Appletons haven't the knack of making their house Jook in- viting, while the Smithsons have. It “Doesn’t the Smithsons’ They house must be Many Domestic Scientists will tell you that The Healthful Spread for Bread has no rival in fine and delicate flavor—that it is a rich energy- food—that it adds quality toyour table and quality to your cook- doesn’t necessarily mean burning ex- | iDE—Yet costs less. travagant lights all over the house if we glve an effect of a warm, well lighted dwelling. And even {f it did run the bill up a dollar or 80 &« month, it seems to me it would be worth it. The house that shows only a faint, flickering light in the hall, a sugges- tion of a shaded reading lamp sur- rounded by gloomy shadows some- where in the rear of the house, and for the rest black, blank windows, is no kind of a companion for the neigh- boring houses or for the passer-by. Lamps can be so placcd in the front of any house that they make it !1ook lighted up from cellar to garret. There should, 1 think, be a light in the hall on every floor during the early evening hours, when the stairs are in use by the children or the elders are dressing for going out. If bedroom doors stand open. this hall light will shine through the room to the windows and give the two upper floors a lived-in look. A modernized oil lamp with a bright shade placed near the window i living room, bedroom or library will give out a cheery message far in excess of its cost. 1 think, o0, that during the early evening, When callers are apt to run in, the electric light in the roof of the veranda should be lighted, making the bell visible to friends and the house num- ber clear to strangers who may be looking for it. By a little thought and planning. with a little trip across the street %o see how your house looks, Your present lighting can be arranged so that the dwelling looks very nearly as bright from without as from Within. Nucoa is made from the fat of the snow-white meat of the co- coanut, to which the purest of milk is addel The result is a Spread that has only to be tasted to win a permanent place on your table. N. B. Milk is absolutely necessary in every child’s diet. Atleast a pint of milk a day for every child— better still, a quart. THE NUCOA BUTTER CO. Worn-Out Neckties. What do you do with your hus- band's discarded neckties? It is a good plan to cover them with new material, You have the lining and shape all made for you. Buy thirty four-inch silk, or crepe de chine, or cotton Japanese crepe, instead of rib- boi then all you need is one-fourth of a yard of material. Oysters With Onions. Peel and cut eight small onions into dice and fry in two tablespoonfuls of hot butter until a golden color. Add sixty oysters and their liquor, one _teaspoonful of finely chopped parsley, one teaspoonful of lemon juice and a seasoning of salt, pepper and red pepper. As soon as the edges of the oysters begin to curl pour | them into a hot tureen and serve at | once. | Daily use of the Soap keeps the skin emooth and clear, whiletouches of the Ointment now and then pre- wvent little skin troubles serious. Cuticura Taleum is for and From the ub Out 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 U. S. of A. and say “Chase & Sanborn's Seal Brand,” and every one in that town who knows anything about coffee will say, “That’s the lodge I belong to.” Chase & Sanborn, of Boston, have been pro- ducing good coffee since 1864. They followed every railroad extension and every new-made wagon trail along our growing frontiers, and planted the Chase & Sanborn agency franchise 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. Sold in one, two and three pound sealed tins. ~ Chase &-Sanborn's SEAL BRAND COFFEE For Christmas— and Other Days Has American tables for fifty years Always delicious and wholesome. Made after a famous recipe from the finest ingredients obtairable. a