Evening Star Newspaper, September 21, 1923, Page 41

NEW LINENS AND DECORATIONS _ TO BRIGHTEN DINING TABLE BW luncheon rets, coraposed of centerplece, tea cloth and matching napkins, are made of bright colored linen, em- broidered in a contrasting color or in ecru. For instance, one of the most effective pieces seen at a re- cent exhibition was a lunch cloth of old rose linen embroidered in ecru. The cloth was oblong in shape and Was made with a hem of irregular line, tabs of the material extending &t even intervals throughout its length and width beyond the edge. Another set in bright yellow, em- broidered in ecru, was simjarly made. Very handsome also was a luncheon set in sheer linen of bright yellow, embroidered in Chinese blue. Linens in natural color, trimmed with drawn work, are also®good style for lunch- eon sets. When decorating & table it is well to remember that the most artistic effects are not always the most ex- pensive. In October, and even later, it is very easy to obtain fowers and | tinted autumn leaves that are ex- | cellent to use for Necoration, and with chrysanthemums alone, or with Virginia creeper, very chatming de- signs can be arranged. The flowers can be placed in one or more Vases, ! according to the size of the table, the creeper can be made to round the center vase to form a ' fantastic design. { 1f lace or linen doilies are used ' on a polished table, instead of & tablecloth, the leaves should’ be ar- | ranged (o lie on the table, but if | two or more vases of flowers are used, sprays of the creeper can joimt! one another, the two ends being in | the vases themselves. { Very attractive Impressions of real! leaves for decorating menu cards ' can be made in the following way: | First, make two “rubbers” by tying | up a’quantity of cotton wool or soft | rags in pieces of chamois skin, and then work up some dry color of the desired shade with some linseed oil. | Collect a number of leaves for | printing purposes, and ®ress them | for a few hours so that they will be fairly flat. Now dip the “rubbers’ | in the prepared paint, and then rub them against each other until there is only% very small quantity of the | paint ‘on the surface. Hold a leaf | betweeri the fingers for a few min- | utes untfl it is pliable, and then press it gently between the “rubbers.” | Now put the leaf onto the surfe which it is desired to decorate, piac a piece of thin paper over it and rub gently. A beautiful imprint of | the leaf, showing the delicate tracery of the veins. will appear. i The cobweb table decoration may | be used on a white tablecloth or on | an uncovered tabw with a polished surface. The cobweb effect is ob- tained by using coarse thread, which | should be placed on the table in the | desired shape, and then where the threads cross each other they should ! be tied or knotted together. The | cobweb can then be lifted on and oft the table and used several times | without being remade. A bowl of chrysanthemums, massed together, can be arranged more or less to simulate a spider, and placed in the ! cenjer of the cobweb. Attractive Combination: A good way to serve melon for the beginning of dinner is to cut it into star shapes and lay it on shaved ice. Tomato bouillon served in blue china individual cups, with a little | unsweetened cream floating on each cup, is another good idea. Turnip croquettes fried brown, laid in a nest of white potato snow and | garnished with parsley, look well. | To serve salads, cups can be made from beets or the shells of rosy ap- ples can be filled with chopped cel- ery. Hurd-boiled eggs can be cut in | strips with yvolk centers and laid | upon nasturtium lgaves to look like water lilies. s Ices can be served in the shape of white roses with green leaves of an- gelica. Pistachio lce cream may be served in a cup with a little creme | de mienthe poured over ft and topped | with ‘a green grape. i It is easy to color celery, which! looks very attraetive on the table | when so treated. Prepare a rather | deep solution of cochineal and water, | then select the whitest stalks of cel- | erey that can be secured and allow | the ends of the &talks to rest in the ! {cut in slices as for br »ink solution In few hours the coloring mutrer will have been al sorbed so that the celery will be ?I- ored with Dbright pink ling he cochineal solution is perfectly harm- avor of ° less and does not affect the the celery. Olives Used Ia Many Ways. Perhaps there 18 no way in which an olive gl ater satisfaction than when one of finest specimens 1s eaten from the hand. Attempts to serve olives in a less simple fashion are not for the purposé of improving the olives themselves, but rather that they may improve the flavor of other foods with Which they are combined. To many people the taste of ripe olives is peculiarly pleasant; to othere the ollves are far more desirable. pe olives are sald to be especially rich in food value, but it is probably ot o tar in advance of the unripe olive in this respect that It need be chosen if oné has a prefer- ence for the green olive. It has been said that some people have to ac- quire a taste for olivi and while this m true, it Is equally true that no ‘one who once cares for them ever tires of them or loses a taste for them. There are many ways to Serve olives that are not used ordinarily. They may be stuffed with anchovies or pimentos. Caviare, dressed with little lemon juice and white pepper, mak tasty filling for olives. Chop- ped radishes, seasoned with a little Iemon julce, oil, and a drop of onion Jjuice make another good filling. Do not add pepper or salt. Celery chopped fina and dressed with ofl, lemon juice, and paprika can be used. Several cheese stumings may be used. Cream cheese, molstened with oll and made pink With paprika, is one. Another is made - of Roquefort cheese stirred with & few drops of meat sauce until it is of the right consistency. In any or all of these stuffings capers can be used sparingly. How to Serve Eggplant. Baked eggplant is a_good accom- paniment for roast beef. Select those of emal, unitorm sige, wash and wipe them thoroughly, place in a buttered baking dish, and bake for about twd hours. basting _occasionally with melted butter. Andother way to bake them is to cut them in halves length- wise, removing the seeds, then Wwith a sharp knife cut the inside away from the skin very neatly in dice- shaped pleces, but without scorin the skin at all. Take the rémove: pieces, season them well with but- ter, paprika and salt, add one heap- ing tablespoonful of ‘chopped chives, some chopped parsley and a large to- ! mato. Stir all togéther, season highly, put back into the skins of the eg&- plant, scatter grated Parmesan cheese over the top, and bake for an hour and a half. Other stuffings that may be used for eggplant are a ‘little deviled chicken added to the pulp. or | some chopped ham, or some chopped to broil eggplant 18y onions. A good way first to siice the vegetablé thin, drop into salted fce watef with the juice of a lemon added, allow. to remain fifteen minutes, remove. wipe dry. dip in butter, sprinkle with salt and red perper, and broil over a clear fire. The best way to fry eggplant is to 11 dip in lemon juice and ice water {wipe dry, then sprinkle with salt and grated nutmeg and cook in hot fi Or you can fry the slices, then put & | 1ayer of lhen’h}nln a baking dish, pour jover a tom puree, add more eEE- Flant, more puree, and so on until the dish is full. Then top off with bread crumbs and grated cheese and bake for an hour. To make the pures, cogk the tomatoes with’ an onion, so | parsley, salt, black pepper and a lit- until little tle sugar. ' Cook well Stere through a water remains and pres fine sleve before using. To make eggplant fritters, cook the eggplants, and boil them In salted water until they are nearly done, but not quite. Take them out and let them get perfectly cold. Then slice them In about half-inch slices, and with a vegetable cutter cut the slices into small uniform shapes, Beat up two egg yolks, add to them one gill of . very 'rich “eream, season highly With pApFIkE and salt, dip sach piecs of the eggplant in this mixture und then drop into bolling fat, or at an- other time you can leave out the red pepper, put no red pepper at all in the batter. but instead mix with some grated Parmesan cheese and scatter some black pepper over the fritters as | you take them up hot and smoking. PERSONAL HEALTH SERVICE BY WILLIAM BRADY, M. D, Noted Physician and Author. Mosquitoes Sustained. The South Carolina legislature au- thoriged the building of a dam across the Catawba river. The dam created a pond in and about which there were stagnant places where the malaria-car- rylng mosquitoes might breed. The owner of some land about half a mile from the pond brought suit against the power company which constructed the dam, alleging that the sickness pro- duced by the malaria-carrying mosqui- toes had led to the removal of tenants from his land and consequent deprecia- tion In the value of tie land. He won a judgment on this claim. The case was carried to the supreme court, where the judgment was re- versed. It appeared to the lawyers in this court that the skeeters had not confined their malaria-carrying activi- tles to this particular bit of land or these particular tenants, but had dis- tributed the disease to all sections near the dam. Wherefore the nuisance was a public one, and the law does not en- title a plaintif to damages for an in- jury from a public nuisance unless he can show that his particular injury is different in degree or kind from me' injury suffered by the public in gen- eral. And since the act which created the nulsance was' authorized by the legislature, it cannot be considered a public nuisance! So the court declared. The supreme court held that the plaintift had no private cause of action unless he could show that the authority couferred upon the power company by Ihe legislature was negligently exer- cised or that his injury was pecullar to himself gand different from the injury suffered by the rest of the public af- fected. There was & somewhat analogous case in Wisconsin or Minnesota a few vears ago. Men employed on a job won damages from the contractor on the ground that the water he supplied for drinking was polluted and as a con- sequence the men developed typhold fever. Luckily for those men, the legis- lature had not conferred authority ®n the contractor to do the Job, This idea of holding those responsidle who wittingly or carelessly spread dis rase Is apparently growing. The South Carolina court took notice of the fact in rendering this opinfon. *As a mat- Wwr of suoreme public opinfon,” the court sald, “the affirmance of this judgment, opening the floodgates of Iiti- gation, would not only bankrupt the Hiseful’ institutions which mark the progress_of this state. but would bar forever the development of millions of horsepower in the streams that now ‘run wanton to the sea’. The court was romantic. The pond could have feen rendered mosquito free with very little attention. QUESTIONS AND ANSWERS. Mosquito Bites. Fow to prevent and relleve them? Miss A. A. Answer—Rub the spot with a bit of moistened soap, or touch it with tincture of fodine, o a drop of perox- ide, ur & drop of glycerin, or, if there are many bites, bathe with a bowl of water containing either a tablespoon- ful of household ammonia or a heap- ing tablespoonful of saleratus. Send a stamped, self- ressed envelope for imstructions about the use of mosquito dope and the prevention of mosquito breeding. It is only the fes male of the specles that bites; she does it for the sake of posterity. The Alr Escapes. I would like to know if there is any cure for stuttering. When I begin to tatk it sounds like air escaping. Sometimes I can talk fairly well, but words which begin with b, ¢ or 8 are hard. I am sixte M. W. A, Answer. — The air does escape. That is one cause of stuttering. You must faithfully practice certain breathing and vocal exercises 8o that you can stock up with enough air to last you through a sentence and not let the alr waste itself in false starts, 50 to speak. Detailed suggestions in a special letter on the subject which I will send you if you will repeat your query and inclose a self-addressed envelope for reply. Comfortable Feet. I can already begin to notice the effect, of the new shoe fashions fn my correspondence. At one time one let- ter in thres either was entirely about foot troubles, or at least mentioned uncomfortable feet and asked about corn and bunion treatments. sNow there fs much less sald about them. 1t's due to a combination of French and English influences. I think I w. one of the first to see the French tashion begin, for back in 1916 the buyer of one of the smartest shoe houses in New York showed me some shoes he had just brought back from Paris. They were shockingly bad shoes, too—heels on one could balance on, short vamps, rounded toes. He copled them, modifying the toe a lit- tle, lowering the heel a trifle, and every one began buying them in pref- erence to the long-vamp, pointed-toe shoes then worn. English sports shoes began to be seen, too, low of heel, e of toe, though badly formed by our standard of boot making. It was the effect of the war. But the round toe won ou partly because smart women Wi tiring of points, and sensible on tiring of discomfort. The low heel won out, too! We all love to be dif- ferent every now and th: Bo, at last, we're approaching a fashion that is really good looking and healthy. When I was t in New York the very best-dressed girls wore only these simple, youthtu) styles. It won't last, of cour: But it has years to run yet. Have you corns? Soak the feet in hot soapy water, and with a corn knife dipped in antiseptic shave down the yellow skin carefully. Rub with cold cream. If you're afrald to shave, bind the toe up with a slice of lemon and keep it on all night. Or poultice nightly with a hot bread poultice for three nights. The corn should soften and come out of itself. Protect the place with a bandage. patty pans with rolled rather thin. Put half a ‘fl of thick white sauce into a Gish, beas up the yolk of ea ess, and add it with two ounces of grated cheese and some salt and ocayerne. Beat up the white of the o to & stiff meringue and ltg‘ lightly into the other ingredients. 11 each patty pan three-fourths full with the mix- ture, and bake i{n a moderate oven for about twenty minutes. Serve hot Wwith a little grated cheese sprinkled pastr. over each The Park Ave. News. ‘Weather. Good. Spoarting Page The Invisibles went out to the park to play the Young Athalests Sattiday aftirnoon but both teems forgot to bring a ball and they all went swim- Y sins berthday, Miss J is ony 10 but thats wat she: yeer. Mr. Charles (Puds) Simkins can play Harts and Flowers on the plano now, always sounding the same wen he has his notes with him but sound- ing diffrent every time he hdsent. The Haunted House Short Story by Leroy Shooste: "Aw who's afraid of ghoasts?" sed the ferst boy. ot me enyways,” sed the 2nd. ,';l‘hc heck with ghoaets,” sed the rd. Jest then all the lites went out. The end. Exter! Big strike in the Pire De. partment!. Last week there w. { falts alarms, and* the fellow they're golng to stop running after | fire_engines it they dont cut that out. Lessins In scalp and ear moving b: A expert. Results garanteed. Shorty Judge. (Avver | “Just Hats” By Vyvyan Crushable Brim in Felt. A bright yellow felt with a soft, new In felt. This sort of bj idented and pulled into g vi becom- ing headdfess. BHistorpy of Pour Name. BY PHILIF FRANCI NOWLAN. VANDERBILT RACIAL ORIGIN—Dutch. . SOURCE—AnN occupation, Vanderbiit is a name widely known in this country, and tracing back to the early days of the Dutch scttle- nient of New York. o? | The earlier form of the name, as {1t existed in Holland and along the coast of Flanders, was “Van de Bylt. It was not, however, like so many | Dutch names, originally. descriptive of the locality from fts first bearers came, but rather of their oc- cupatio The “bylt” was a little hatchet or “BilL” the “t” In this case being all that was left of the diminutive end- ing. It was a tool such as was used by carpenters, principally ship car- penters and shipbullders, in the mid- dle ages! . Indeed, followers of this trade came to be known in the section of Am- sterdam as “die byltie,” literally “the axers” or “hatchete! Such expres- sions were coined people of the middle “bluejackets” for English ot followers of Oliver Cromwell {heads,” from the roumd, clo dund- fitting, hats affected by their opponents. | because it wi ing of the two, broadly speakin the same. (Copyright 1923.) MOTHERS AND THEIR CHILDREN A Safety-First Measura. is One mother says: I always keep the handles of my cooking utensils turned in on the stove, 8o there is no danger of their getting caught in a towel or apron string and tlngod over on the little toddler u.low. I bave constant- crushable doudble brim is something |are usually m can be {them a sickle shape. TREES BLACK WILLOW—SAISX NIGRA It is pgbable that the black willow derives its name from the rough, black bark on the old trees. Though usually* found as a shrub, it is the largest of our native willows and at times may grow to the height of ninety feet, a very respectable size for a willow. It is the common wil- low of the eastern states, ranging from New and Calgornia, usually along water courses and In low places. In the Mississippl valley it attains its best development, sometimes reaching up more than a hundred feet, with a trunk diameter of two to three feet, It may be recognized by its leaves. They are long and very narrow, two inches long, with a round or hdped base and tapering gradually to a long, sharp point. 'hey are of a shining vellbw to deep green, uniformly colored on both sides.’ They are finely toothed and curved sidewise, At the base of BEDTIME STORIES Spotty and Mrs. Spotty See 7 Their Children. Toulh Bl e s 2t e e o —Ola Mother Nature. Spotty the Turtle and Mrs. Spotty were lying on a partly sunken log in the Smiling Pool taking a sun bath. They are very fond of taking sun baths on the end of that old log. They spend a great deal of time there. They can watch much of what goes on In and around the Smiling Pool, and the 8miling Pool is their world. On this warm summer morning nothing of particular interest had happened. Longlegs the Heron had visited the Smiling Pool, but not a pollywog, frog or fish had he caught. Finally he had flown away in dlsgust. Rattles . the Kingfisher had caught two very small minnows. This wi the only rea] excitement, “It ;:' lkrnthtr d:ll morning;: don't you think so, my dear?” said Spott; to Mrs. Spotty. . “Rather.,” replied Mrs. Spotty, blink- readily by the | rather have it so. I es as we coin |fond of excitement.’ sailors, and the | her ey later times dubbed the |might 1 a helmets which wers part of their|thing to happen. equipment in contrast with the big|finding life very dull. 1 ing her eyes sleepily. “But I would am not at all She blinked again and looked as if she leep any minute. But Spotty wasn't sleepy. He con- tinued to watch and wish for some- Somehow he was Presently he noticed that something was moving Thus we see that the name of Van-|on the opposite bank of the Smiling |derbilt only escaped belng Carpenter | Pool. developed in Holland | over there was moving very slowly, rather than in England, for the mean- | But Spotty himself moves slowly on He watched. Whoever it was land and so he didn't grow Imp: tient. He patiently watched and waited. At last_ there appeared Turtle. Yes, sir, it was another Turtle, but a very tiny one. - It was 8o little that Spotty hardly recog- nized It as a Turtle until just as it reached the edge of the water and -u':zedk to dive in. “Look there!" exclaimed Spott: Mrs. Spotty. “Where do you supp that little chap came from Mrs. Bpotty lazily opened her eyes and was just in time to see the small Turtle. "Oh,” she yawned, “that must be one of our children. °I thought Listen,Wo another By Clswe Tobunsan “My mother had eight children and my grandmother eleven,” said Elvira, and that started it. “Well, what can you expect with the high cost of living?” came back the chorus of answers. “The, government ought to give mother§ & bonus” announced Mrs. Stanton, who having one child, aged eighteen months, has naturaily tasted all the martyrdom of mothers. How about gIVing fathers a bonus? meekly inquired the sole man in the gang, who outside of paying the billg for fuel, lights, rent, clothe: schooling, groceries, meats. insuranc amusements, doctoring and dental services, doesn’t do a single thing for in my mind the idea that I must|his family of five. Then the battle 1 eep my ‘eve on hot things” in the | wi kitchen. (Copyright 1023.) Savory Sausage Dish. Melt one ounce of dripping in & pan, peel and elice one large Spanish onion and fry it, add one peeled, doreg,nrna cut into slices, and try also, n dish “with one pound of mashed pota- arge sour apple ll::‘lll in it off the fat. Line a |familie on! “Bonus for fathers, indeed What did_fathers know about bring- ing up children? The mothers had every mite of the worpy. They were the ones who should get the bonu for their own selves, etc., etc. It was an. interesting discussion and 1 wonder which side you would have can families, partigularly the of Anglo-Saxon extraction, aré growing smaller. There is no foes mixed with & little milk and butter, | escaping that fact. Why? Is it reall rinkle over some sage, thep arrange :pllyer of fried onlon and apple. Lay in one pound of pork sausage and prick them with a fork, then spread over another layer of potdtoes. ke a bat- ter with four ounces of flour, one and pint of milk. Season with ealt and r and pour the batter over the contents in the pie dish. Place th dish in & modérate oven and bake set and table in the dish. are It any potatoes ghtly brown. Send to the |luxuries then. because of the “high cost of living. Living waen't any too cheap back in mother's or grandmother's da: Things were less—yes. But sala were infinitely smaller. There were luxuries then here are’ now, lux riek which seemed quite as extrav gant to the average pocketbook as our luxuries seem now. But-—the pocketbook didn't buy those It does now. “Our standard of 1living” has risen ter than the cost ther and fs left, roll them info balls and bake until | eyen farther ah¢ (SRR TSR J0F F07 a pale brown. Serve with the pudding. make the batter, put the flour and & pinch of salt in a dish, make & hole | & put in the egg and a little milk, mix the flour, and add more milk’ gradually, Beat wel the rest of the milk and |nt!ueon¢1|'-; The healthy man who lets his wife |1ivi and children’ wear rags and live oh|this sure to tell you as soon | was given merel nce that poverty is not | tion what would crusts is pretf ivilization which is beught at the ost of feiver homes and 1éss bables a better civillsation, even though the individual men and women be fresher and more comfortable? I'm nbt put- ting this forth as a dacision? I'm just asking you what you think. And it it's reaily the high cost of which is in "f' ow about nus _bus ? If theé bonus Ltor birth registra. ppen? Chil foreign parentage would be bred like OF WASHINGTON BY R, A, EMMONS. Brunswick and Ontario| south to Florida and west to Arizona | ing | }lhe short leaf stems are sets of larg igreen heart-shaped stipules. The |stipules are very characteristic. | The blossoms appear late in spring when the “leaves are partly grown. They are narrow, slender catkins, one to three inches long, not as conspic- uous as the blossoms of the pussy willow. The willows are very easily propa- gated. A twig stuck in molst soil will take root and produce a tree. Frequently green willow fence posts will take root and send out green ‘l’nltlke. Their cottony seeds are |wafted about by the wind and are car- ried long distances floating on the |surtace of waters. |~ Julia Rogers says of the black wil- {low: “No willow has a wider dis- | tribution than this species, which | takes possession of stream borders, |climbs mountains and crosses arid {plains to plant itself in new terri- w;‘." the District, along the Potomac |and smaller streams the black willow |is very common. There are numbers in Potomac Park. The tree illustrat- ed 1s in Potomac Park—in the golf links northwest of the tidal basin. By Thornton W. Burgess. it must be about time for them to appear.” “What?” exclaimed Spotty. “I dldn't know we had any children. “We didn’t have, sut I guess we have now.” replied Mrs. Spotty. “There's another!” exclaimed Spotty. And sure enbugh there was another wee Turtle scrambling down the op- Pposite bank. Mrs. Spotty began t6 take more Interest. “There should be several more of them,” said she. “We must keep count.” 2 So Spotty and Mre. Spotty watched the opposite bank gor a long time, but not another wee Turtle appeared. The two they had already seen swam about and presently came across and “IT 1S RATHER A DULL MORN; DON'T YOU THINK S0, MY D Jr’:g:' SAID SPOTTY TO MRS. SPOTTY. crawled out on the old 1og on which they themselves were lying. Spotty and Mrs. Spotty paid no attention to them. To have seen them you never would have guessed that those wee Turtles belonged to Spolty and Mrs. Spotty. If the truth must be told, | the two babies didn't know it them- selves. All the rest of that day Spotty and Mrs. Spotty watched the other bank, but not another baby Turtle did they see. Mrs. Spotty at last grew a bit anxious. She began to suspect that | there would be no more of those baby | Turtles (Copyright, 1923, b T. W. Burgess.) rid! guinea pigs, regardless of their after fate. And the increase in purely American stock—would that be altered? But would any sane government glve a bonus without some subse- quent inspection of the way in which these young citizens wereo- being raised? Would taxpayers consent to such aimless expenditure? And suppose the government began appointing fnspectors who would go into the homes and report on the care given the children? What would hap- pen. then? Yet—shouldn't we have some such inspection, bonus or no bonus? We inspect orchards for scale, and oats for mold, and cows nd pigs and horses for various: dis- eases. We condemn dairy cows to slaughtef if ‘there be even the slight- est taint. But how about tainted par- ents? And diseased, maltreated chil- The Guide Post By Henry van Dyke Which Way Are We Moving? | Strangers anl pilgrims on the | earth.—~Heb. 11:13. 3 Wherever you are, and whoever | you may be, there is one thing in which you and I are just alike, at this moment, and in all the moments of our existence— We are not at res journey. Our life is not a mere fact; it is a movement, a o steady, ceul-le- progre: toward an unseen goal. We are gaining something, or los- something, every day. ven when our position and our character seem to remain precisely the same, they are changing. Fot the mere advance of time is a change. ,It is not the same thing to have a bare field in January and in July. The season makes the difference. The limitations that are childlike in the child are childish in the man. Everything that we do is a step in_one ‘direction or another. Even the failure to do something Is in itself a deed. It sets us forward or backward. The action of the negative pols of a magnet is just as real as the ac- tion of the positive. To decline is to accept—the other alternative. Are. you richer were yesterday? Then you are a little poorer. Are you better today than you were yesterday? Then you are a little worse. Are you mearer to your port today than you were yesterday? Yes—you must be a little nearer to some port or other; for since your ship was first launched upon the sea of lite, you have never been stili for a singie moment; the sea I8 too deep, you could not find an anchorake if you would: there can be no pause until you come {nto port. (Copyright, 1028.) __* we are on a in today than you Your Home and You BY HELEN KENDALL. Mending in Advance. ‘What housewife doesn't know that when she puts into the laundry a garment with a tear or hole in it the garment comes out with the rent made twice the size? Broken and torn threads naturally stretch, the welght of the wet cloth tends to en- large the hole, and perhaps the nose of the electric Iron gets thrust unin- tentionally into the open rent, to its tatar enlarging. “I got so discouraged at the way torn places were made worse while golng through the wash that I de- cided to do something about it!” an. nounced one home-maker. “A bit of lace ripped from Nancy's petticoat either was torn away altogether or the torn plece doubled in length. A bit of a snag in a dinner napkin or a handkerchief was developed into a big, three-cornered tear. I wanted to mend these before the articles went into the wash, but they were all 8o coiled that I didn't want to handle them. hen I got my iden. Whenever I was about to put any article into the soiled clothes I examined it, and if it had any little rent or hole I drop- ped it at once into a bowl of soap flakes and warm water to soak. I then rubbed it out gently, just enough to remove the actua: dirt, and hung it up to dry. From ‘here it went to my mending batket and, without being ironed, had its tear neatly and thor- oughly mended. after which it went into the washtub for a thorough cleansing, starching and ironing. 1 do this now in the case of any tord garment or piece of household linen. By reinforcing it before it gets into the maws of the electric whirler, the wringer and the iron, 1 can keep the tear from growing worse. This same_procedure ~applies to stockings. Soaking and squeezing stockings out in soap flakes makes them fresh and clean enough to darn, while it may not get them thoroughly cleansed. Mending in advance of the ordeal of the laundry saves many & garment from destruction. e Macaroni and Kidney Pudding. Boil six ounces of macaroni in salted water until tender. Drain, then line & well-greased mold Wwith it. Skin four Kkidneys, remove the cores, and cut each in half. Melt two ounces of dripping or buttér in & pan, add the kidneys, and fry. Removs them from.pan, add one minced onicn, stir in three-fourths ounce flour and brown. Add haif & pint of stock or the water the macaroni was bofled in, gradually bring to the boil, and simmer gently. Mince the Kkidneys, ' then simmer gently in the sauce for ten minutes, add any maca- roni left over, and season well. Put this mixture into the prepared mold, cover with a greased paper and steam for thirty minutes. Turn out carefully and garnish with lightly grilled toma- toes. To grill the tomatoes, cut each in half, eprinkle with sait and pepper, aren? Pretty big question, isn't it? Well, think it over. and place on a well-greased baking dish in a moderate oven until slightly ; 100% Value , in every "SALAD w ElLA pacKet of cooked. : H305 ORANGE PENOE BLEND Pure, Delicious ‘sn of | and Econom‘enl. The Educative Spread for Bread ‘The 3 R’s : R—ight in Price e I T e S8 feo Niuant delicacy in taste,and demonstrate to the h that Thrift not o’nly.uveu but earm—F:r I?I:I:c:an.ll: o Finest Table Quality At One-Half the Price THE BEST FOODS, Inc. CHICAGO KANSAS CITY ] NEW YORK SAN FRANCISCO Tour Claine - Sl Be . THE EDDY Refrigerator This Style 37 The same featurés of construction have caused the Eddy to lead in refrigerator values for over 50 years. The fancy va- riety of food preserver has failed to’take away its reputation. Meain Floor, G-Street Entrance DUCNGIARTNE Hours, 8:45 to 5:30 “WHO'S WHO IN COFFEE” }.IE Ancient and Honorable Order of Coffee-Drinkers have given Chase & Sanborn first place in their “Who’s Who” for nearly 60 years. It takes a surpri ingly good coffee to win such unqualified endorsement. It is an unusual coffee that remains in good standing year after year. Chase & Sanborn Seal Brand Ceffee has merited both records. Its flavor and fine body never vary. 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