Evening Star Newspaper, April 13, 1923, Page 41

‘WOM AN’S PAGE APPETIZING FOOD AVAILABLE NOW FOR THE SPRING TABLE Decided Change of Diet Needed at This Season of Year—Fruits and chc- tables Improve Health. HIS is the season of the year when we need to make a de- cided change in our diet. We should refrain from eating heavy: heat-producing foods and turn to those which contain less (fat and eat less of all kinds of food. It is a good plan to spend more timé ‘oh making the table attractive and less time on cooking food. The liver, after a wintar's work, needs quick €ning. so that it is best to use plen. tifully the fruits and vegetables that spur the sluggish liver to action. Fresh fruits and vegetables are less expensive and more wholesome than vatent medioines. Judicious use should be made ot the winter vegetables that remain and brighten the table and whet the appetite with suggestions of the new. Cress can be used for garnishing in place of the parsiey, which has been & standby all winter, or a few chives 0P scullions cut fine, or one tomato #liced and added to a mixed salad of cooked winter vegetables will work wonders. Meat for Spring. Young chickens, fried or broiled, and spring lamb with mint sauce are hoth in season. Mint sauce aids the digestion of lamb. and savory force- meats shouid be served with veal for the same reason. Veal usually ap- pears in the menu only in the form of a roast. a stew or a dish of cutlets, but there is no cold meat which lends well to the warming up ss as does veal. which is capa- le of being transformed into many dainty dishes. Calves' liver, calves' hearts, calf’s head, sweetbreads and brains, served occasionally. would bring relief from stews and roasts of meat that have been served all win- ter. 1f in good condition and prop- erly prepared, these are nourishing and not at all unwholesome foods. By creaming sweetbreads and mixing them with diced lamb, veal or chick- en. and garnishing them with green peas, make an attractive dish, one or two palirs, which will serve a large family. Brains well prepared are good, too. but, like the sweetbreads, they must be ‘washed, parboiled and chilled as soep as they come in from the market. X ‘Among the foods rich in strength- yielding properties. to be used dur- ing the interval that meat is partial- Iy eliminated from the menu are eggs, cheese. cream, fish, macaroni, peas, beans, lentils, nuts, cereals and other foods in this class. Seasomable Fish. This is the time when fish is plenti- ful and good. The important thing to attend to is to be sure that the | fish is fresh when you buy, as fish is more perishable than meat, and when stale is more unwholesome. Salmon and the ever-welcome shad have made their appearance at the flsh markets. Twice a week is not too often to serve shad while it Is in season. Simple methods of cooking are best to bring out its fine flavor, and of these meth- ods planking is very popular. Other fishes that are now at their best are bluefish, fresh mackerel, fresh cod, haddock, halibut. flounders, smelts, herring, trout. striped bass, eels, sheepshead, red snapper, white- fish and percl ‘With such a selec- tion the housewife should not be at a loss to produce any number of appe- tizing fish dishes. All fish should be served with a sauce of some kind, as fish is dry and contains less fat than roast beef. pork or fowl. Pickled or dried fish re- quires more sauce whan does fresh fish. The making of a good sauce is a simple matter, and all sauces are made upon much the same principle, the addition of one ingredient being all that is necessary usually to change one sauce into another with & different name. Bananas are highly nitrogenous and are delicious served as a vegetable with fish. Cut the bananas in halves lengthwise. Place them in a baking dish with a little sugar and lemon Juice on each slice. Bake in a hot oven for ten minutes, basting occa- sionally. When choosing shellfish select that ch i8 heavy in proportion to its hejving a fresh smell, and pos- sessing |an_elastic springiness of the claws apd tail. Vinegar has a soften- ing action upon the fibers, and pep- per in moderation acts as a digestive. BEDTIME STORIES Johnny Chuck’s Bitter Disap- pointment. You'll find that oftener than mot Disappointment {s our lot —Johnoy Chuck. Johnny Chuck staved right where he was perched up in a tree until he saw Farmer Brown's Boy and Bowser the Hound disappear up the Long Lane. Of course, the thing he should have done was to have come down just as soon as he was sure that they were far enough away for it to be shfe for him to do so. Johnny had never been up in a tree before. e had never been up where ke could look off and see such a dis- tance. He began to enjoy the experi- ence. Yes, sir, he did so. Now tnat Farmer Boy had taken JOHNNY CHUCK, RATHER HIGH UP X\ THE WORLD?" SAID REDDY. ood morning, Johnny Chuck. Bowser the Hound away, there was no other danger that Johnny could think of. And so he sat there longer than was wise. He wanted to see just where Farmer Brown's Boy was Soing. When at last he decided to come down he received a bitter disappoint- ment. My, my, my, I should say so! There was some one walting for him at the foot of that tree. It was some one he ha@l no desire at all to see. It was some one with a sharp face; some one who showed long, sharp teeth when he grinned, and he was grin- ning now as he looked up at Johnny Chpck. It was Reddy Fox, So Johnny Chluck remained right where he was up inethat tree. How did Reddy happen to be there? ‘Well, you see, it was this way: Look. ing across from the Old Pasture a the edge of the Green Meadows, he had seen Farmer Brown's Boy com- ing down the Long Lane. He knew that Farmer Brown's Boy was going to see what was causing Bowser the Hound so much excitement. He knew that Farmer Brown's Boy wouldn't have eyes for anything else. Neither would others who might happen to be near. Every one would be watch- ng Johnny Chuck up in the tree, and ¥armer Brown's Boy -drawing -meary But, you know, | For this reason both should be used | as_accompaniments. Clams of different varieties are now { sometimes taking the place of oyster: Scallops are in season. The usual | way in which these are cooked is to | stew them in a sauce, but there are | several other ways of cooking, such | i as frying or au gratin. They are de- | liclous fried. served with tartare | sauce. Lobsters, crabs and shrimps |are also in good condition at this season To boll a lobster first put into a | kettle of boiling hot water one- | fourth teaspoonful of cayenne pepper, { then drop the lobster in this and let it boll briskly for about fifteen min- utes. This process will turn the lob- ster a bright red. Turn off the water and place the lobster whole on a plat |ter. "Use a thin silver fork to draw out the tender little particles of meat. Serve with drawn butter. To unjoint the parts use a napkin end your fingers. Among the spring vegetables are cucumbers, asparagus, cabbage, sum- mer squash, celery, carrots, beets, peas, string beans, turnips, eggplant, parsnips, radishes, onions, caulifiower, green peppers, salsify, okra and new | potatoes. Hothouse mushrooms are plentiful. While they have little food value, they add both to the appear- ance 'and to the flavor of almost all meat dishes. H Tn the spring salad the ingredients! that figure prominently are the new iBreens and vegetables. Greens for' salads should be thoroughly cleaned It is not enough simply to souse the greens in a pan of cold water. The must be looked over carefully, | by leaf, or, as with cress, sprig by sprig. then washed through several waters, until no doubt exists as to proper cleanliness. Shake dr: in a wire basket, or pat dry on a soft, clean towel,’ then lay on ice to pe- come cris Sorrel mixed with cabbage or let- tuce. with the addition of French | dressing, makes a delightful salad. | With the addition of stock, it also| makes & good spring soup, and when boiled and rubbed through a sieve, and added to drawn butter. it makes an excellent sauce to serve with vea Watercress makes the prettiest kind of a garnish. It can also be eaten as a relish with salt, or placed between | bread and butter for a sandwich, or it may be stewed and used as a cooked green. Poke shoots tied in bundles are seen in the markets. They should be | cooked and served in the same way as paragus, but should not be used after the leaves begin to unfold. The well known dandelion is worth its weight in gold in the early spring. It is a valuable medicinal food and is good for the liver. The young root leaves make an attractive salad with French dressing and garnished with | hard-cooked eggs, or each root may be dipped in sour-cream dressing, or the dandelions may be boiled and served as greens. Later in the season these leaves become too bitter to be well liked, although they are still good for the health. Raw onions in sandwiches of brown bread, with or without mayonnaise dressing, make an excellent bite to be taken just before retiring at night. Thinly shaved cucumber and onion mixed, or chopped rarsley, cress, mint or sorrel are all excellent to spread between thin slices of buttered bread. Fruits in Season. The forced variety of rhubarb is dainty and delicate, and can be used without being peeled, but as it grows older the skin becomes too touch to be good and should be removed When it becomes fibrous. rhubarb can be used as the foundation for very inexpensive and good preserves. Strawberries will soon be hers in larger quantities and at a lower price. Every housewife knows of the many delicious puddings, ples, jel- lied and served with whipped cream, and many other desserts. Oranges and grapefruit and some apples are still in the markets, and fresh pineapples will soon be more plentitul. Herbs in the Gardes. Is every housewife alive to the ad- vantage of having a few herbs tuck. ed away in her home garden? They need not be of great extent or costly cultivation. A sprig of mint stuck in the corner of the garden will soon spread enough to yield a constant supply, while a packet of curled pars- ley seed will produce enough parsley for garnishing and flavoring all dishes I for a small family for a long time. By Thornton W. Burgess. | He felt sure that no one would notlce him running across the Green Mead- ows. ery one would be looking the | other way. So away he hrd gone, as | fast as he could run, and this is very fast indeed. Straight across to that old stone wall at a point some dis- | { tance from where Johnny Chuck was | Reddy had run. There he had hidden | {in the bushes and waited. Just as | soon as Farmer Brown's Boy had led Bowser away Reddy had stolen for- ward. And so it was that he was sitting at the foot of that tree when {at last Johnny Chuck made up his | mind_to climb down. |Aren't you rather high up in the | world?""said Reddy, and he grinned more broadly than ever. Johnny Chuck drew back and glared angrily down at Reddy Fox, | but he did not say a word, nota word. “Aren't you afraid you'll fall tasked Reddy, pretending to be very | much worried. | _Johnny Chuck said nothing, and Reddy tried to look anxious. “I'll wait right here to catch you if you do fall,” | continued Reddy. “It would be dread- ful if you should fall and get hurt. Don't you think you would be better oft down here? Climb down carefully and I'll wait for you." Johnny Chuck “simply glared and ground his teeth. Reddy grinned again and it was a wicked-looking grin. Then he turned and went over to a comfortable spot among the bushes just a few feet away. He looked up at Johnny Chuck, grinned again, yawned and then lay down and made himself comfortable. He pre- tended not to be watching, but Johnny Chuck knew that all the time Reddy was keeping his eves on him. He was just as much a prisoner in that tree as he had been when Bow- ser the Hound was at the foot of it. (Copyright, 1923, by T. W. Burgess.) A small French hat wi thatehed in rose silk “petal: into tiny sunbursts. The cufts are oL yose straws : {linene, THE EVENING STAR, WASHINGTON, D. C. FRIDAY, Sunpacity and charm You would hardly believe it, but you yourself can actually make this pretty dress in about two hours. The pattern cuts in sizes 16 years, 36, 38, 40 and 42 inches bust measure. Size 6 requires 313 yards of 36-inch ma- terial. Embroidery pattern, No. 62 in vellow only—15 cents extra. The model illustrated was made of but vou could use gingham, ratine, foulard or voile with charm- ing results. If a figured materlal Is used it would not be necessary to use the embroidery for toning effects. This frock can be made in most tub materials at a cost of about $1. Price of pattern, 15 cents, in post- age mtamps only. Orders sl dressed to The Washington S pattern bureau, 22 East 1Sth street, New York city. Please write name and address ciearly. Your Home and You BY HELEN KENDALL. Buffet Luncheon on Sunday. Two mothers, with their young daughters. stood in the church aisle chatting after the Sunday morning service. “Mayn’t Dorothy come home with Eleanor and spend the afternoon? inquired one of the mothers, pleas- antly, of the other. “Why, yes,” answered Dorothy's mother, ‘I should like to have her.” Then she added, a little apolo- getically: “I often wonder how it is that you never seem to be hyrried on Sunday and have to rush home to get din- ner, as most of us other house- wives do.” leanor's mother nodded. “You se: she sald, “we don't have a big dinner on Sunday. Wl have a simple buffet luncheon served in the living room in winter and on the veranda in sum- mer. To begin with, breakfast i later than usual and more elaborate on Sunday than on weekdays, so we | aren't as hungry. Another thing, we | all have luncheon at noon during the week and are not used to a_hea midday dinner. And lastly. 1 don't | have to spend a hot hour or two in i the kitchen on this most peaceful day of all and half the afternoon clean- ing up! “On Sunday noon we have a goodly pile of sandwiches—cold meat sand- wiches, savory cheese and pimento sandwiches and Jfelly sandwliches. | These are made the day before and kept under a serles of dry and moist napkins. They are delicious. There is always hot tea or chocolate In winter and an iced drink in summer. with a luscious layer cake or some little frosted cakes. That s all we want until the evening, and then we have an informal hot supper—not dinner at all. It gives us all such a free, uninterrupted day—not only free with regard to time and leisure, but free from the heavy overeating that | accompanies 80 many Sunday dinners. | We are much better off in more ways than one. FEED THE BRUTE Favorite Recipes by Famous Men. COURTNEY RYLEY COOPER. Trout a Chinn’s Lake. Here she be: This is a very par- ticular dish and needs a lot of prep- aration, as follows: In March begin the selection of ar- tificlal flles, a dozen or so of each kind and make. Also go over all rods and reels, creels, fishing clothes, etc. Invest some hundred dollars in new apparatus. Then watch the calendar. In April, May and early June make weekly trips to the end of the trav- eled road to see how deep the drifts are and when it will be possible to pack into your cabin in Chinn's lake, 11,230 feet above sea level. On June 20 equip with saddle horse, pack horse, food, fishing tackle, etc. and buck the drifts to the lake. Re- pair boat. Clean out cabin. Shovel away drifts from north side. Watch lake for ripple. Work all day like a dog, chopping wood, etc. Then at evening: Discard everything you've bought. Take your oldest, hence favorite, rod and a frazzied old Royal Coachman, Trow to about 100 feet of the inlet and cast a few times. Then fight a pound and a half Eastern Brook for three of the longest minutes of your life, row like mad for the cabin and stuff the wood in the old cabin stove, after ‘which: Roll the trout in yellow cornmeal, after having dried it with a cloth. Dust well inside. Put half cube but- ter in frying pan and wait until it sizzles. Then drop in trout, accom- panied by two slices bacon, fry until crusted brown, peppering on the turns, after which—eat. I might re- crown | mark that the taste of this particulas | orchid tone of the organdy. shirred | trout comes once @ year. but its | foundation slip of silver Is long _and worth t! combined. | The @ift Box. I watched a lady trimming a box. She covered it with lovely brocad and trimmed 1t with bright ribbons and sparkling favors. It was a very attractive bex. “What isVit for?" kno “It's a gift box. Ien't it pretty?” “Why, yes. But what's going Inside of it “Nothing, really. I don't expect him to open it. He'll be content with look- ing at the beautiful outside of it, you Sl 1 wanted to Just to look at! “But suppose you put a real gift in 8lde it—he'd never find it. would he?” “No. But why look inside of it?| It's just meant to be pretty and sat- isfy the hunger for beauty.” “I doubt that it will satisfy any- thing,” 1 retorted, for I have little love for fine boxes. 1 have seen so many lovely ones, 8o lovely that the chlldren to whom they were given were 50 taken up with the jform and the beauty, and the clever- ness of the wrappings, and the in- genuity of the knots and the bows that tied them, as never to be beyond | them. Yet, there were real gifts in the boxes—gifts that promised hap- | piness and sweet content. | I have heard a clever teacher of arithmetic dress up « 'esson in such | profusion of language and brilliant | are at the beginning of | the loveliest season of the | year for weddings, and | consequently the smart | shops are turning their attention to | bridal gowns and costumes for the attendants. The latter usually pre- sents the more difficult problem of the two, for whereas we expect a certain amount of sameness in wed- ding gowns (they are always white, and have trains and veils to complete them), we look hopefully for origi- nality in the bridesmaids’ frocks. It is no simple task to select a model that will become several varied types Ior girls, and the prospective bride is apt to look from chiffon to lace and lace to crepe, finding herself more bewildered every moment and wishing she could find something a Iittle different from the usual run of attendants’ costumes. The gown sketched would probably fulfill her requirements with charm- i i | i | SMART WALKING SUIT OF NAVY TRICO, BRAID TRIMMED. ing eftectivness. The material is crisp, summery organdy, and it is draped over a more formal founda- tion of cloth of silver. The bodice fits snugly to the figure, following basque lines, and a narrow yoke of lace Insertion, extending into a cape at the back, and diminutive lace sleeves add to its quaintness. Old rose and turquoise satin ribbons bor- QUAINT PICTURE FROCK OF OR- CHID ORGANDY OVER SILVER. der the insertion, adding a delightful bit of color contrast to the deuv_:rn‘:- e narrow and is finished with a wide J1ess than a dancer, dancer. The proof is not hard to find illustration and learned references and hosts of instances that the class was lost In delighted astonishment and never caught a glimpse of the gift that was wrapped up so gorge- ously! 1 have listened to a father present a gitt of wisdom to his son, and it was 50 swathed in personal atmosphere, s0 bound about with family tradition, so decorated with interesting and curious words that the boy took it wonderingly and turned it over and over, asking himself whatever in the world he should do with it, and never once catching sight of the gift of love and fatherly kindness and deep-root- ad loyalty that his father had offered him. “All because of the ornate casket. 1 have heard pastors present the love and fatherhood of God wrapped about with so much dogma and creed and ritualistic formula that the chil- dren listening were mystified and thrilled and attracted, but they left the service without discovering the gift that lay hidden in the magnified work. Just a little less outside dressi just a bit more of straightforward directness of speech and of action, & touch of simplicity, an honest and humble approach to the truth we are trying to show them, and the gift is made plain to the children. That, after all, 18 _what we are striving for. isn't {t? That truth shall onrich the iives ‘of the young ones— ruth, which needs neither color nor tinsel nor glitter. “Plaln Truth,” she is called, and with reason! (Copyright, 1923.) SEEN IN THE WASHINGTON SHOPS BY ELENORE DE WITT EBY, SMALL AFTERNOON HAT OF GRAY CREPE, WITH NARROW PLEAT- ED RUFFLING, the bouffant organdy overskirt hangs even longer, almost sweeping the ground. Lace insertion appears in two parallel rows at the center front and additional widths of lace circle the Towed edge of the organdy. The final touch is added in two large loops of orchid satin ribbon, one placed at each hip, the ends of which trail to the skirt hem. The chapeau o complete the costume should have an organdy crown circled by pastel ribbons and a narrow poke brim of lace, while the shower ribbons from the bouquet should match those bor- dering the lace Insertion on the gown. ery spring bride must have a going-away suit. And what could be more chic than the model illus- trated? It is of navy tritotine. cut on long, straight, conservative lines which shuold be good for several se sons. The coat has mannish lapels, one of which crosses the other to reach the smart moire ribbon bow fastening. The sleeves are bell- shaped and extend to the wrists, and twists of appliqued black braid orna- ment them, taking the place of cuffs. Additional braid spirals appéar on the lower part of the coat, which ex- tends almost to the knees of the wearer. The skirt is lopg and nar- row, without trimming of any kind. A suggested hat is in a small mush- room shape, trimmed with a wheel of pleated ribbon placed at the center tront. An’ interesting new type of suit which has arrived rather late in the season has a bloused jacket held in at the hips with a wide straight gir- dle, with a short, peplumlike flounce extending bélow to differentiate it from the familiar Balkan style. One model in navy blue has the girdle laid in pin tucks to correspond with the sleeve cuffs and the coat collar, whila another shows embroidered trimming. Several suits have narrow belts, but they are placed low and snapped to- gether instead of being tied. How- ever, these models seem to mark a step’ backward toward suits with a waistline. An attractive jacquette suit seen in a local shop has a knife-pleated skirt of black crepe and a coat elaborately embroidered in a colorful Egyptian motif. An advance summer model on identical lines shows a skirt of ac- cordion-pleated white crepe de chine and a jacquette of bright orange crepe-knit tied over one hip wigh a bouffant bow of orange taffeta. The hat pictured is a demure model of pearl-gray Canton over a small frame. The crepe first covers crown and brim smoothly, then additional folds are wrapped around the crown and edged with a diminutive pleated ruching. Two medallions of vari- colored composition, centered with red squares outlined in red, green and gray wooden beads, nestle on one side of the brim to add an effec- tive bit:of trimming. Bistory of Vour Name. BY PHILIP FRANCIS NOWLAN. HOPPER. RACIAL ORIGIN—English, SOURCE—AnN occupation. The “hopper” or “hoppere” of me- dieval England was nothing more or a professional It is found in passages wkich mak its meaning quite clear, “le hopper: appearing coupled with “le danser” in accounts of the great fairs which played such an important part in fur- nishing amusement to the people of that age. The terms appear to have been used interchangeably. In the English prayer book version of the Psalms theres is still to be found the passage, “Why hop ye 80, ye high hills?” and Chaucer, who gives such a good “close-up” of the life of the ordinary people of his,day, says of the ‘merry 'prentice, one of his characters, that “at every bridale would he sing and hoppe”—that is, dance. The “dansers” and ‘“hoppere: of those days, however, were as hard a working crew as any professional dancers of today doing their two and three turns a day on the vaudeville tage. They did not have booking agencies to arrange their tours, but traveled in bands on their own ini- tiative, ing an entertainment, which consisted simply of starting their dances in whatever public place they happened to be as often as they believed they could draw a generous Often they would crowd of villagers. w Gagements for an evening's en- get enj hemy ©f ribbon-bordered Jlacey (while ' ter! t_at the Jocak castley 5 APRIL 13, 1923 FEATURES Learn a Bird a Day By Lucy Warner Maynard Length, 10% inches. Upper parts, ashy-gray; wings and tail, blackish, strongly marked with white, Under parts, grayish-white. Resident all the year. ‘This famous vocalist, classed as rare up to twenty years ago, has in- creased in numbers until he is now listed as “common.” This is a direct result of the law prohibiting our song birds from being confined or traficked in. The mocking bird fis almost as common in winter as in summer, and will gladly partake of the seeds and suet put out for him and other winter residents. He is likely to build in thickets in open country, and in shrubbery about dwellings. Mr. Ridgway says a bunch of low, thick-topped trees cannopied with wild grape vine suits him excellently and William Palmer found a nest in an old apple tree. The nest is much like a cat bird's, and the bluish-gray eggs, four to six, are thickly speckled with brown. Two broods, some times three, are raised in a season. (Copyright, by L. M. Maynard) The Park Ave. News Weather. The same. ! Exter! Ofl Well Almost Discovered! Fri day nite Puds Simkins dreemed there was a oil mine underneetfl his back yard, beinz one of the plainest dreems he ever had, and Satidday aftirnoon him and Sid Hunt and Leroy Shooster and Lew Davis started to bore for it with shovels out of their cellers and they was down about 5 feet and sed they could smell the oil alreddy wen Mrs. Simkins saw them out of the back window and made them put all the dert back agen, being & bump there now insted of a hole. Letters to the Editer Deer sir, Wat do you do wen you are out somewares for dinnir and the lady keeps on making you take more of something sutch as spinnitch wen you dont wunt eny more and are sorry you had eny in the ferst place? Anser. Keep on putting it in your pockit. Intristing Facks About Intristing Peeple. Artie Alixander is good at making up ridles rite out of his hed wile you wait, some he had made up last Sattiday on Benny Pottses frunt steps being Wats the best thing to take a bath in if you havent env bath tub? Watter. = Wats the most important part of a circle? The rim. What kind of a dog will ixcape if you domt tie it up at both ends? A frank ferter. . Pome by Skinny Martin My Gerl She looks more like roses than cab- bidges, She acts more like butterflys than werms, O she reminds me of lillies and rain bows And not of wet Sweet Potato Fritters. ‘Wash and scrape one dozen sweet potatoes and cut them into slices lengthwise. Dip them in batter and fry a light brown in smoking hot tat. Dredge with sifted sugar and serve at once. To make the batter. beat up one egg, add half a cupful of milk, a pinch of salt and one table- spoonful of salad oll, then sift in one cupful of flour and mix until very smooth and gloi Allow to stand in a cool place for one hour before using this batter. —_— Tramp Tact. From London Opinion. lady—You look ‘ou ought to be es and germs, strong and able to THE MOCKING BIRD. is fond of Old-fashioned Irish Siew It is a simple combination of mutton and potatoes. Few dishes as good can be made flor @0 little money. Cook until Semder. Then season with the Eat for health If you will eat now and then sandwiches made with % copof dates, 1 cup nuts mixed, with two packages of MacLaren’s Cream Cheese and spread between slices of bran bread, you’ll find If feeling more fit. ce add pure sweet cream whenmaking creamcheese. Other MacLaren Varieties PIMENTO OLD ENGLISH ROQUEFORT ~ LIMBURGER MACLARENS films, simple life! are beautiful enough to be on the but you seem to prefer the THE WOODS OFFEE WHEN you head toward the woods, good coffee must go along. Every camper knows that. Life in the open lacks zest without good coffee. Lots of other things may be left out of the duffel, for lightness; but good coffee always is included. Man alive, it’s important! Back in the 60's somebody in Boston first started taking Chase & Sanborn’s coffee with him. Then he was able to get Seal Brand. That was even better because it was acked in sealed tins and kept fresh onger. And to-day all good-coffee lovers know about the fresh, uniform good- ness of Chase & Sanborn’s Seal Brand. It is packed in sealed tin cans—never sold in bulk. And it is sold by real merchants everywhere. Seal Brand Orange Pekoe Tea is pertner to Seal Brand Cofes. In serew-top canisters oniy. Chase &Sanborn's |SEAL BRAND " COFFEE SEAL BRAND What is the difference between April and Nucoa? Xpril is changeable, change- ¥ul, variable, caprici- ous, unstable, fickle, inconstant, shifting. isalwaysthe same high quality—delicious day in and day out. 2 on ‘at Five Dollars that will delight every feminine heart. Ask For No. 6362 A very Chic Blark One Stra, lay on yle sm tongue; Black Satin covered military heel. $5 Sea other wondertul stylss $3.50 to $5 Newark SHOE STORES co. 913 Pa. Ave. n.w.; Open Sat. Nights 1114 7th St. N.W.—Open Nights 711 H St. N.E—Open Nights All Newark Stores Open Saturday Evenings to Accommodate Customers BETTER LOOKS BETTER TASTES BETTER Sold im sealed packages only. Send for recipe “~~¥lat FREE. Comet Rice, S7 Laight St. N. Y. Cuticura Quickly Clears The Scalp of Dandruff On retiring, gently rub spots of dandruff and itching with Cuticura Ointment. Next morning shampoo with a suds of Cuticura Soap and hot water. This treatment does much to keep the scalp clean and healthy and promote hair growth. Sample Rach Freeby Mafl. Address: “Catiours Lad- eratories, Doph. 110, Maiden 48, Mass.” Soid every. ‘where. Soap ZSe. Ointment 25 and S0e. Talcum 3e. B8~ Cuticura Soap shaves without mug. | HEALTHY CHILDRE) come from healthy mothers And mothers will certain- 1y be healthy it they'li take Dr. Plerce's Favorite Pre~ scription. Nothing equals it in building up a woman's h, in regulating and assisting her natural functions, and in putting in perfect order her system. It les- sens the pains and burdens, supports and atrengthens weak women. It an invigorating, restorative tonic, a_moothing and bracing mer- | vine that has been favorably known for the past fitty years. It contains { mo_alcohol.