Evening Star Newspaper, May 18, 1923, Page 37

ECONOMY IN PREPARING FOOD " WHILE GIVING BETTER MEALS Cereals Important in“-An"angin'g for Well, Balanced Menus, ‘But Variety Is'_ 4 Required INCE cereal foods are the cheap- est of all foods for the number of calories ‘which they furnish per pound, it stands to reason that they must figure largely in a) cheaper dietary, but be carefyl not to make your food too largely of this character. Cereal foods mneed to be supplemented with other foods, such as milk and eggs, fruits and vegeta- bles. For a family of five the largest amount of cereal foods which,it is advisable to have in the day’s dietary is about four and one-half pounds. This amount should be in the form of bréad, cereals, macaroni or any made dish which includes flour or meal. Cheese, meat, fish, dried beans and veas are foods which may be substi- tuted for eggs If desired. Meat feods, such as red meat, fish or" poultry, need not be served more than onee a day. Milk, eggs, cheese, beans and peas can furnish proteln for other meals, A child under eight years of age 1s ‘much_better oft ‘without any meat at all. If he or she is given one egg cach day in addition to a. quart of milk plenty of protein foods of just the right kind will be supplied.* You may ask what is the rule for buying eggs. The answer to this auestion depends upon the price for which one can buy eggs, whether there are any children in the family and how great is the need to cut food expenses. Eggs should be supplied to as great an extent as the family purse will allow. Each day one ghould have potatoes and at leat one other vegetable, such [ as cabbage, onions, carrots, beets or greens. Children may eat as many as two or three medium-sized pot tces and one-fourth pound or more some other vegetable each day, while a grown person-may double these amounts. Every day the family should have some fresh or dried fruit, such as dried apples, peaches, apri- cots, prunes or raisins. Meat With a View to Ecomomy. Meat is always fairly expensive, so that the quicker you learn to.use the cheaper cuts the better. From the beef there are the shank, the most inexpensive of all beef cuts, which can be used for stews and soups; the neck, which may be used for soups, stews or for corning; shoulder clod, for steaks and pot roasts: chuck, for steaks, pot roasts and for boiling, and flank, for steaks, stews and bralsing. The cheaper cuts of veal are .the knuckle, which is that part of “the| leg just about the knee bone, and the head, breast, ribs, shoulders and neck, all of which are good for efther Soups or stews, or for trimmings to be made into pot pies, loaves, salads, hash and other dishes. In_addition these, calves' Hver and sweet- breads are often to be obtalned at reasonable prices. The neck of mutton is the cheapest part of the sheep. It is good for stews and casserole dishes. Sheep's, heart stuffed and baked is an' eco- nomical dish. Pork cuts which are comparatively inexpensive are the foot. neck, iead and spare ribs. The foot may be stewed, pickled, boiled or fried. The neck may be stewed, baked, bolled or braised. Spare ribs can be boiled or baked. The head can be used to make head cheese. To make your allowance of meat &eem more, combine it with cereal foods or potatoes. Corn meal with meat and gravy makes an excellent dish. And what is better than old- fashioned hash of potatoes and meat? Other suggestions are scalloped mea with which are used bread crumbs, ice, hominy or macaroni; meat D! and meat and vegetable combinations, such as stuffed peppers, tomatoes and cabbage. 2 Fisk That You Should Serve. Economically, fish contains more food value and less waste per pound than' meat, because it has fewer large bones and usually costs les The skin and bones may also be us as the basis for a savory soup or howder. Certain kinds of fish have a short season, but there are others, like halibut, which may be obtained most of the year. Fish should .be served at least once a week when in season, and twice a week If possible. At one time it may be a loaf of canned salmon, at another time a carefully prepared- salt codfish din- ner, or it ‘may be a slice of hallbut boned and baked, or a chowder made of fresh cod or haddock. Usually fish is better when plainly cooked with proper seasonings, de- pending for its variations upon the different sauces which may be used with it. These methods include boil- ing, broiling, steaming and baking. When seasoning, use enough salt and pepper or paprika. Green péeppers, a little onion and also tomato ‘com- bine well with fish, while minced parsley and other fresh herbs may be used. Fish containing consider able oil, such as salmon, butterfish or herring, needs little or no fat in isten WRITTEN AND for Table cooking, and is greatly improved if lemon julce is used in_the seasoning; while fish that {s not ds fat,'such as white fish, halibut and, porgy, and that containing less -than 3 per cent of fat, such &s bluefish, haddock and cod, meeds more fat in:cooking and less acid to accotmpany it. If fish i¢ to be boiled, a bay leat or two, a dash of vinegar or lemon Julce for olly fish-and a little mixed pickle spice will give an- excellent flavor. If the fish is to be steamed, the spices may be placed upon it whole, apd the acid, it needed, may e sprinkled over it. Fish should "be boiled: in-a,com- paratively small amoaunt of water and the water should be used as the basls for a sauce or a fish soup. All fish should be served with a sauce of some kind, as it {s more dry and con- tains less fat than roast beef, pork or fowl A white sauce is best for codfish, " Hallbut, saimon and mackerel broil well, but fish containing less fat is not suitable’ for broiling, as' it dries too much. v To bake fish,” secure those that welgh not .mora than four pounds! each, cover wfth two sliced onlons and a sprinkling of lemon jyice, then cover and set aside for one hour. Pour one tablespoonful of melted butter over. the fish, place some thin slices of pork on the bottom of the pan and a few on top of the fish and ! bake for forty-five minutes. Garnish with parsle To boil fish, place the cleaned fish in a cheescloth bag and then place the bag in bolling salted water. There should be enough water to keep the fish just covered and vinegar added to the water. Keep the water t the boiling point and allow about six minutes for each pound of fish. When ready, serve with hot melted butter to which a few drops of lemon juice have been added and garnish With slices of hard-boiled eggs. * Salt codfish should be soaked sev- eral hours in cold water and the water changed at least once In order to get out as much of the salt as possi- ble before cooking. When cooking codfish, or any other kind of salt fish, it ‘should never be boiled or sinr- mered- as this renders it tough. It should - be cooked several hours in hot water in a closed stewpan or pot | on the back of the stove, with the| temperature of the water between 140 ; and 190 -degrees. If Ampossible to test the temperature, be sure at least { that the water does not bubble. Theé Guide Post By Henry van Dyke Despondency Overcome. Wy art thou cast down, O my soul? And why art thou digquieted within me? g Hope thou in God: for I sha)l yet praise Him, Who is the heaith of my cduntenance and my God.—Ps, 42:11. Thy feelings will ebb and flow, thy heart will grow warm in summer's glow and cold in winter's chill, thou wilt be brave and steadfast today, downcast and anxious tomorrow. Thy streams will be full in tho rainy season, and in the time of drouth they will be bare. beds of stone, . Turn away God. He faifiteth not. neither is weary. He is the utifailing fountain; with Him is. no vailableness, neither shadow of turning. ‘When thou are djsmayed, ‘He is still full of an eternal peace. * When thou art downeast, He s still untroubled. - Is He mot everywhere? Does not the sun &hine as brightly on this bare mountain and on the distant Walls of Babylon as on tic dismantled towers of Zion? WIill He not rise tomorrow ax calmly and surely as He rose to- ay ? . .Turn to God and’' He shall be the health of thy countenance. Look toward the light, and thy shadow , shall fall hehind thee, and thou shalt march even into exile with a song upon thy lips and the bright- ness of an cverlasting hope shinning in they face. (Copyright, 1923.) orecdst il R chqnettés for Late Spring and Summer. from thyself. Hope in All vegetdbles are mineral foods, | ] How ta_Avold Waste. but most methods of preparation and cooking have robbed them. of their mineral value.: A good fllustration of | this is the pared. boiled potato, from which the cooking. water has been }dlucurded, along “with the valuable minerals of the potato and all of fts protein. Most of the minerals in the rooty vegetables lie immediately un- der the skin, 80 that the same fate attends the paring and boiling - of them all unless the liquid in which they are cooked acts as a sauce or a foundation for a soup, and unless the parings from the. well scrubbed vegetables are put in the &tock pot, not the garbage can. Neither should we discard the parings from most fruits. They can usually be used at least as a basis for fruit sauces, gela- tines, Jjellies, cornstarch-fruit’ pyd- dings and fruit cups. The substances contained in all pro- tein foods, such as eggs, fish, meat, milk or cheese, are very much alike, 80 that there are a few general rules governing the cooking of all of these. They should never be subjected to a high temperature except for a few minutes; for instance, in the case of meat or fish, as this tends to harden their substances and make them in- digestible. Eggs should be cooked either-very hard or very soft. Milk should not be brought above the scalding point. Custards and all similar desserts and cheese should be cooked over boiling water. To broil, fry, roast or bake meat, the cooking | pust be begun at a high temperature n order to seal the pores and keep in the juices of the meat. The heat should be reduced soon as the meat is crusted over, so that it will penetrate gradually to the cehter without making a hard outer coat. When .meat 18 to be boiled, it should be plunged into boiling water, allow: ed to boll rapldly for five minutes, then finished at a simmering point. Salt should always be added after the sealing process has taken place on meat or fish. If these points are observed you will have.tender meats, no matter what cuts are used, and delicious fish. There is a right way to fry food. The best method is in deep fat, which should be broyght to the point where, for croquettes, for instance, .it will brown a bit of bread in forty seconds: doughnuts and uncooked dough mix tures in a minute; small fish and oysters in a minute; French fried po- tatoes and other raw vegetables, cut in like size pleces, one and one-half minutes; .and for cutlets and other forms of raw meats and fish, cut a similar thickness, the bread should brown in. two minute: ;World! ILLUSTRATED Bv Clsie Robinsan Two of my friends have fought bit- terly and are now refusing to speak to each other. Each one has ex- platned to me the cause of the dis- agresment with obvious, heated con- viotion that such a quarrel is justified by every canon of justice and honor. They quarreled over a difference in religion. During the quarrel they said the most malicious things and hurled the most disgraceful insinuations at each other. But they felt that the nature of the quarrel fully justified such Insults. am ‘There’s no use arguing religion,” said Bfll, a third .friend, as he dis- cussed the trouble. “You just can't do it and part friends. Take it from me, they'll sling more mud_in the and generous on this subject above all others. 5 All "creeds, all Teligions, embrace the everlasting tenets of love, peace, harmony ‘and kindliness. to .o neighbor. Al the great spiritual leaders have enjoined such virtues upon their disciple: This is par- ticularly true of Christ, who preached love - and tolerance and ‘elimination of religious narrowness, though- He paid for it on_the cros Yet with e ‘:n "I;I'l!l ,tl:me' His follow- ers se and smite those 'who happen to_differ from them. i ‘Why should this'be?, Why should we care if the other chap thinks of God in adifferent way? Why should We try to force him to accept our.ver- slon?” Not even the wisest of us can expound the nature of God or explain the mysteries which surround the soul of man. Only this much is sure—goodness 'does exist and. in | every human heart is planted a hun- ger for a freer, richer lifé and a more lasting content. :Each man in his own way reaches out through “the dark to an end which only he can define. What does the particular form of gesture matter as long" as we ‘reach ahead? Why demand an identical interpretation .of the Su- preme Power.when it is qbvious that if any man could really interpret Him "He would no longer- be God? And doesn’t the very fact that we ‘wax- bitter in dispute prove conclu- sively that there’'s somethjng wrong in_our personal interpretation? & . Bince perfect, knowledge is denied to all of us, why not recognize the other man’s Tight to his own-answer toithe riddle? Ts goodness-a meager bone that we should haggle over it| Iike straving curs? Or is it free ang limitless as the air, which comes to all Ympartially and is used by each man according to his capacity? 4 : (Cogyright, 1923.) name o’ God than they would in a ang fight.” s 1 S ” ‘We can all attest the truth of Bill's statement, and isn't it a queer com- mentary on our. spiritual development that this should be s0? No other ‘sub- ject under the sun engenders such riodéness and intolerance as a differ- ence of opinion along religious lines. On’ no other subject must 6ne éxerc! such repression, or sd hide one’s own onvietions. 'Yet it would: seem. thit lightest leavening of _spirit usness ‘shiould make us ulugn; % Crab Flake Cocktail. Cut somie green peppers to fobm cups of umiform"size, discarding the seeds and the white portion on which the seeds grow. Into each pepper turn’ about three tabléspoonfuls of tomato catsup. -Add additional fla- voring of g: k: :.I:\hl‘j‘:l'u. meat sauce or, a8 sults the taste. Plac, the )D::ll«n the center of the.serv- ing' piates, arrange:i them heart leaves of lettude, a: th;;:;?;- at flakes. arrange “the -crab- dinaer of i L The jacquette blouse is certainly enjoying a popularity overwhelming for there isn't a single shop aleng 5th avenue that ién’t displaying them as the leading fashion for summer. Here you have the opportunity of obtaining a pattern of one in sizes 16 years, 36, 35, 40, 42 and 44 inches | bust measure. “Hard to make?" you{ ask; not at afl: In fact, it is almost ! an impossible task to find something | more simple. And economical. too. | for 1% vards 40-inch material with 3 yard 27-inch contrasting makes one in a 36-inch size. Of course. you may want to make-yours of a single wmaterial; in that case, you will need but 2 yards 40-inch materdal. Prints in all their glory of color combinations -are used for these jac- Qquettes and solid coldrs, too, are.quite popula. Price of pattern 15 cents, in postage amps only. Orders should be ad- dressed to The Washington Star pat- tern bureau, 22 East 18th street, New York city. - Please write mame and ress clearly. Menu. for a Day. . BREAKFAST Grapéfruit Marmalade Cereal with Cream Creamed Fish Brown Bread Coffee LUNCHEON ‘Potato Chowder Crackers * Waflles with Maple Siruj Tea J DINNER Tomato Pot Roast Spinach Boiled Potatoes Creamed Asparagus Devlled Sardines Cheese Strawy Jelly Peach Tarts Coftee MOTHERS AND THEIR CHILDREN My daughter steps out fn the fresh | ‘air and sunshine two or three times a day and plays butterfly. She lifts her arms above her head, inhaling, until her hgnds meet.” Then she ex- hales as siie lowers her arms and “fiies” with a few running steps. This is.a fine chest exercise and gives good posture. A child will readily take up this imitating game. (Copyright, 1923.) = © Cold Caulifiower. Cook the cauliflower as usuhl in boiling salted water, drain, and chill. Serve the flowerets on heart leaves of lettuce or endive around.a mound.of sspic-mayonnaise. Decorate with figures cut from slices of pickled beet. Make the aspic-mayonnaise in the usual way, using the yolk of one egg, one-fourth teaspoonful each of salt, paprika and mustard, onc tablespoon ful each of vinegar and lemon juice, and one cupful of olive oil Have the mayonnaise chilled and a cupful of aspic jelly. of a sirup-like con- sistency. Gradually beat the aspic into the mayonnaise. When thor- oughly chilled and set, it is ready for. use. 3 ——— From the Pittsburgh Gasette-Times, < 3 A former governor. of - Mississippi, panre R ! Another. term. - i - governorship. | M&. the plattorm of prisca D S Learn a Bird a Day By Lucy Warner Maynard WHIPPOOR-WILL. Length 9'; inches. Mottled all over with black, brown and white; a conspicuous white band across the upper breast. Three outer tail-feathers shown distinctly in flight. Female has buff instead band and patches. Resident. from April 20 to October winters from Florida southward. white, of white . Whippoor-wills live in dense, wild | : woods and consequently are not heard near the city, but at Takoma Park and farther out they are not uncom- mon. As they fly only at night th are seldom seen, but in passing through_a bit of thick woods in da: time you may sometimes start one up, when he will fly low for a short dis- COLOR CUT-OUT Blly Ragamuffiin. “Why, Billy Ragamuffin!” cried Tncle Ned. Billy came into the room in an old blouse with the sleeves rolled up, rubber boots and a pair of patched overalls torn off at the knees. He had on an old red sweater of the hired man's. - “A farmer boy called me a dude,” exclaimed Billy. .“I'll show him I' no dude. I'll wear the oldest clothes I can find.” Billy stuck his hatchet in his belt nd went walking down the road. ‘You poor little boy!" voice behind bim. Billy and saw a nicely dressed lady riding horeback. “You look so tired and dusty. I live down the road a little way. Come along and I'll give you a glass of milk." Billy, grinning to himself, followed Ler to a fine big house. fed him. While he was eating she went away, and then came back with a bundle. There’s a present for you It belonged to my brother, who out- grew it,” “You must come to-see me again. Billy thanked her and ran home with the funny-shaped bundle. What could it be? Color Billy’s trousers blue and his sweater red, also his hat. Cut the hat on the dotted line so it will fit on Billy's head. & Don’t lose any of Billy’s suits. Be sure to get the paper every day and clip and save the “color cut-outs.” Soon you will have a whole family to play with. E0intment 6 To have a healthy skin, clean and clear and free from all ions and blem- ishes Peterson’s Ointment often - after others fail. Use it She took | | tance and settle lengthwise on a limb or log. His flight is so noiseless that it seems weird in the deeply shaded | woods. He fecds entirely on insects, { chiefly moths, 1d can engulf the !largest_in his great mouth, aided by the lohg stiff bristles which sur- round it. No nest is built, the two | speckled eg; being laid on the bare ground or on dry lea If near the whippoor-wdll when he = singing. you may hear the peculiar | double chuck he gives between calls, nd can_imagine that he says to himself, “I won't,” after each threat to whip poor Will. One little boy, whose summer home is near woods vhere he alw hears the whippoor- | will at twilight, calls him the bed- time bird, and thinks he says, “Go to bed, go to bed (Copsright. L. W. Maynard.) PHistorp of Pour Name. By PHILIP HOUGHTON { VARIATION—Haughton. RACIAL ORIGIN—English. I SOURCE—A locality. Whenkver you sce a family ending in “ton” you may be pretty | | sure that it is derived from the name } | of a place already in existence at the | time of the Norman invasion. The | place name may be derived from the given name of an Anglo-Saxon chief- tain, or it may be a purely descriptive | place name. But it will néarly always | be of Anglo-Saxon origin. | There are exceptions, of course, to | every rule, but there are remarkably | few to this. The family name of Houghton, or | Haughton, is all to the names | flough and Howe in the sense that one of its component parts is the! same. The ancient Anglo-Saxon word | was “hoog.” with a meaning of “high,” which latter word, indeed. has come from it. It is allied to the | German word “hoch.” It came later | to have the meaning of “hill" as well. | | The “ton.” originally meant a | fortified place, hence town. The | city of Houghton, in Lancashire, was ! 0 named by the Anglo-Saxon com | munity as “the hill fortres The | i FRANCIS NOWLAN. ! name | | family names. of course, are derived | from ‘it. FRE l | The meanest burglar on record has been discovered. He broke Jnto a baker's shop, and, finding only some small change as plunder, took a | single bite of every pie and cake in the place, thus rendering them un- salabl i ‘him into the kitchen, where the cook | ?ckly and easily. It | loes not stick to the or cause a lot of trouble with extra rinsing. It leaves the hair fi soft. Makes the: COGOANUT OIL * SHAMPOO THE PARK AVE. NEWS Weather. Nuthing exter. Spoarting Page * The Invisibles played the ferst game of the season last Sattiday aftirnoon agenst the Park Wonders and proberly would of won if the Invisibles 1ascot, Benn Pottses black and white dog Yardo, hadent of kepp jumping. up on Skinny Martin every time he started. to pitch and made his cerves ‘all rong. Score 32 to 28 favor the Park Wonders. Intristing Facks' About Intristing People Puds SimKinscs favorite froot is peetch dumplings? wile' Sam Crosses is bannanna’fritters. Reddy Merfys granfather is 93 yeers o0ld going on 94 and hasen't got hard- Iy eny teeth, but wen there is cake for dizzert he genrelly beets Reddy eating his peece 50 he can take the exter slice In case there is one. Pome by Skinny Martin It Is to Laff Diffrent things strike diffrent peeple funny, But 1 think without a doubt The site that strikes most of them the funniest somebody eltses umbrella inside out. 014 people took for wawks, 15 cents a hour. Our record: We have never et left one get run over by a auto- obeel or even hit by one. The Bd Wernlck and Lew Davis Wawking Co. (Advertisement.) Lost and Found. Nuthing. “Just Hats” Is Turbaned Veil Trimmed in Lilies. _Tullg forms a gossamer turban for this bridal headdress, and at each side there is a cluster of lilies, with {one or two lilies straying down over the shoulder. An extremely decora- tive veil. Shad Roe in Pimentoes. Cover the shad roe with water just below the boiling point. Add a tea- spoonful of salt, a tablespoonful of vinegar and two slices of onion and let simmer jvery gently for twenty minutes. Remove from the liquid and cut in tiny cubes. Make a cream sauce, allowing a scant cupful of sauce foria heaping cupful of cubes. and using part cream_.as the liquid. eason as needed with salt and pep- per. Add a teaspoonful of lemon juice and the cubes. The mixture should be quite consistent. Use to fill the pimentoes. Trim the edges of | the pimentoes if necessary. NO talc NO glucose NO coating Absolutely Tender meat of chicken for home use or for out- ings—tasty and convenient. STANDARD SINCE 1855 | i i { i | | BEDTIME STORIES- Boxer and Woof Woof‘sép- arate. The Great World ealls each to his place "To prove his worth in life's great race.g —O0ld Mother Nature. All the conceit was gone from Boxer. Jimmy Skunk had taken the very Jast from him. He no longer felt boastful. In fact, Boxer wanted, above all things, to keep out of sight of everybody. You see, Jimmy Skunk had given Boxer a does of that bad smelling scent which Jimmy carries with him all thé time, but never uses excepting for his own protection. And Boxer couldn't get rid of it. Do what he would he couldnt get rid of it. “ Every one kept out qf Boxer's way. It wasn't because they were afraid of him, but because of that dreadful “WHERE __ARE YOU _ GOING?" WHINED BOXER. odor he carried with him. enjoy his food. He couldn't enjo: anything. Oh, how he did ish t he had left Jimmy Skunk alone! 11 had given' Boxer a dose of that bad never bother him again. _No, sir, T'l never bother him again. When I meet Jimmy Skunk he can have the path,” said Boxer over and over to himself. Even Woof Woof, Boxer's twin sis- ter, would have nothing to do with him. She wouldn’t let him come any- where near her. She told him_ very plainly that he had been served just right, and that she hoped it would be a lesson to him. She told him that he had been altogether too conceited, and that she hoped that now he would remember some of the things Mother He couldn't | By Thornton W. Burgess. Bear had told them. when they were little. Then she said boo “Where are yon goin Boxer., “I don't know, but I'm going some- where where the air will be sweet and pleasant,” retorted Woof Wool and shuffied off. Boxer wanted to follow_her, but he hadn’t the courage to. You fsee, he felt too much ashamed. He tried to tell himself that he didn’t care, but he knew this wasn't true. “Anyway she'll come back after a while,” said Boxer. -« But Woof Woof didn't. come back that day. She didn't come back the next day. On the third day Boxer tried to find her. He wandered about this way and that way, all through the Green Forest, but never once did he get 50 much as a glimpse of Woof Woof. He_ found places -where she bad been. He found. old logs she had pulled over, and rotted oid stumps she had _torn apart. But that was all he_did find. The fact ix, Woof Woof thad left the Green Forest, She had gonc uy | to the Biz Woods on the Great Moun- [tain. She had parted from Boxer for good and all. Probably this parting would ha i Boxer hadn't had that trouble with Jimmy Skunk. You see, it was time for them to_separate and go out inta the Great World. It was the time which comes to all the little people of the Green Forest and the Green Meadows. That was one reason why Mother Bear had driven Boxer and Woof Woof away, and told them never to come back, She had known that it was time for them to take care of themselves. Perhaps Boxer wouldn't have-mind- ed &0 much had it not been that he couldi’'t get away from Jimmy Skunk’s dreadful scent. Day by dav it grew less and lcss, but it was with him for a long time.,’ Whenever 'thera was a damp, wet day, It became worse, “If only 1 could run away from it | Boxer kept saying over and over again, “If only I could run away from it.” But, of course, he couldn't, |He carried it right along with him. (Copyright, 1923, by T. W. Burgess.) 5 Succotash. Let some dried lima or kidney beans soak fh cold water over night. Drain, wash in fresh water, rinse and drain again. Cover with cold water and let simmer until tender, which will be in about five hours. Add a teaspoonful of salt, one can of corn, one-fourth cupful of butter and half a teaspoon- ful of black pepper, also more salt i needed. A little strained tomats puree, algo onfon juice and chopped peppers are additions relished by many perso: 1he Utmost in Real Tea Quality— Imitations are number- less.bu’t the Quality Kps never been eqqglled.' "SALADA" Black Green or Mixed Blends Has JUST TRY A SAMPLE Ren THEfull figure is no longer tioh. Designers, recognizing o Belt - TRADE MARK REG the excep- the beauty of physical maturity, have used their tal- ents to create gowns, lingerie and corsets that. will render justice to the full or generougly developed figure. Rengo Belt Reducing Corsetsare designed —through their exclusive features—to mould stout figures into lines of grace and beautiful proportion. They are strong and excellently tailored. They assure that poise and dignity that are the rightful charms of the woman of well developed figure. THE CROWN CORSET COMPANY 295 Fifth Avenue, New York Sold at all good stores Price $2:50 and upiard “WHO’S WHO IN COFFEE'"’ 1 e 'HE Ancient since and Honor.able Order of Coffee-Drinkers have given Chase & Sanbprn first place in their “Who's Who” 1864 endorsement. remains in good for nearly 60 years. I ingly good coffee to win such unqualified- It is an unusual coffee that It takes a sufpri standing year after year. - Chase & Sanborn Seal Brand Coffee has merited both records. body never vary. Its flavor and fine Get it at your grocer’s in 1, 2 or 3 pound cans. Never sold in bulk. For a het cup or Chase & Sanborn Seal is net surpas: iced glass, Brand Tew od. It comes in ace venient canister at your grocer’s. Chase &Sanborn's SEAL BRAND ~ COFFEE taken place soon even if