Evening Star Newspaper, November 2, 1923, Page 45

WOMAN’S PAGE. “The Rule of Two ™ ESpecially Suitable Wh The Star’s Household Expert Gives Some Tips on Serving Only ‘Two Dishes at Lunch- eon — Worthwhile Recipes, Tested and Tried — Making Va- rious Sandwiches for the Luncheon Table. ANY busy women are ing the sensible “two things” rule in entertain- ing, thereby saving work and expense. Cracker, cooky and bread sandwiches, with tasty fillings and frostings, are a great help to quick entertaining. For instance, a hostess may serve sandwiches and coffee, cake and coffee, wafers and chocolate, doughnuts and cocoa, cake and fee cream, or any other good “two" comblnation, but nothing clse. One hoktess serves bread and-butter sandwiches and scailoped ovsters on cold d a bination is delicious Good bread-and-butte with hot chocolate combination. For chocolate is even than coftee, as food and drink. Beef seasoned and very hot, large coffee cups and accompanied by “wafers, is delicious for a cold day. ~Steaming baked beans with bread-and-butter sandwiches, either white or brown bread, is another excellent combination. Nut candies, stuffed dates, sliced ges or ice cream are not too trouble if made in advance is well to follow the rule c if_you wish to make ent both simple and successtul. Cracker and Bread Fillings for bread sandwiches may b weet, or cheese, 1 or just pl r. Good old-fash. foned cookies are always relished if frosted or thickly filled with and ralsing or nuts and some ot sweet. To 1 plain boiled salt, pepper a 1t Tiked, add som meat to the cgg mixture. crackers covered with @ savory coat- Ing of fresh butter mixed with cream cheese, crushed mint or cress leaves, mashed sardines, or French mustard are delicious Beat two o tablespoonful lopt- always fs an a very better chocolate excellent cold day to sery is both broth, well served in or: much but it “two’ taining andwiches. or cracker m or other 5 , fish or nuts. able mash add d a litt filling for some hard- oil, vinegar, s onlon § hopped " cold Crisp soda £s and add to them one of butger, four table. spoonfuls of sugar and the rind and juice of one lemon. Beat the whole well, place on the stove and let sim- mer’slowly for a few ring constantly. Add two fuls of cream cheese. spr ture on crisy s an top the whit two eg; Stiff. Then add a lespoonful powdered sugar and place the crack ers in the oven for a f&w minutes. For a cracker filling that is deli- cious and substantlal, make a cup of thick cream sauce and stir in two cups of ground chicken or veal, a pinch of sage and a teaspoonful of grated onion. Then add salt and .fep- per. Set the mixture aside to cool, s of then add to it half a cup of chopped | celery and a dozen chopped stuffed olives. rate some American cheese, mince some pickled onfons and add a little vinegar, or beat the whites of three cgRs SHff and slowly stir in one and one-half cups of grated cheese and little paprika. Spread either one of these mixtures on crackers and brown the crackers in the oven Chéese wafers spread with and nuts that have been mashed to s good, s0 are but- ed with a mixture d blackberry jam, or Adventures of th dates | en Entertaining with a paste made of cheese and ap- ple butter. Osster crackers are good crisped in the oven. then dipped in hot butter and rolléd in grated cheese, or in pounded nuts, or they may be coated with almond or strawberry icing. Chop fine a quantity of boiled ham and mix it, In proportions of two to one, with sour pickle, preferably cu- | cumber, well chopped. Trim the | crusts from some thin slices of white | bread, buttcr the bread sparingly, and | spread the mixture between the | slices. The bits of green pickle give bhoth color and avor. If vou wish, | place’ a lettuce leaf each sand- wich and 1 some salad dr g to the mixturc as a substitute for but- ter. It is best not to put in the Alling until just before you are ready to serve the sandwiches, Sweet Fillings. marguerites are essy to make. For a foundation use small plain crackers. Boll a cupful of sugar in one-fourth cupful of water until the mixture spins a thread. While it is hot pour it over the well beaten white of an cxg and add a third cup- ful of freshly-grated cocoanut and a teaspoonful of vanilla. Put a spoon- ful of this mixture on each cracker and brown the crackers in a moderate oven You jnew a N fire the sir stifily wh ed pe g rises wut butter fillings are good. Mix half a pound of confectioner's sugar and a level tablespoonful of butter, then add two tablespoonfuls of pea- | nut butter and enough cream to mois ten the mixture. To make a dellcious sweet cracker pour chocolate sauce and grated wal- nuts_over well buttered reception wakefs, or melt chocolate creams on plain crackers, Take equal quantities of almonds and preserved or candied cherries. Chop the cherries fine and pound the almonds into a paste. Mix and add a teaspoonful of almond extract and a little cream. To make tutti-frutti filling, take a plain boiled feing or uncooked filing {and stir into it a cupful of chopped d orange peel, pineapple Cocoanut a can serve soda crackers in a 1 delightfal way by fcing them. a sirup of sugar and water, str th cupful of sugar ntil it hegins to burn, add i p. pour both over o nipped and stir in some n nuts and a little kers ir oven ove i t unti itron, cand and cherrics. Spread raspberry jam between lady Place together and top with ipped cream Flavored sugar serves the double pose of a_flavoring and a sweet- for jellies, milk pudding: ims and cake, cooky and ) ugar: To prepare :k vellow rind of 5 spread it on a large dish ana pl the dish in a warm Iplace to dry. When dry, put half of it in a chopping bowl with a cupful of granulated sugar, pound the mix- ture to a powder, then rub it through a fine sieve. If ‘there should happen to be some coarse particles left in the ve, return them to the bowl and pound again. When all are done), put e second half of the peel and a cup sugar in the chopping bowl, and it the process. Then mix all to- her and pack into bottles or jars nge sugar can be made One tablespoonful ars will flavor a ture e Cubes in te igar o anges, which i and_ dried. ing until the cubes are en- coated with the trom the then seal in jars. If liked, the can be forced through & sieve of pounded into a pow- Gran are excellent to use Some. cube rind of houtd ¥ Keep rut tirely | pes loubes | Coars | der. Rose Sugar: Spread some strongly |scented rose leaves on a large fat | dish, and then dry them in the sun. [Now put a pint of the dried leaves lin'a chopping bowl with half a pint |of granulated sugar, and pound both to ' powder. Them rub sleve and seal tightly nilla Sugar: @his is especially “hin readiness for using fines. Cut an oun vanilla fiue pie X with ir, then v Now ‘rub It any par- pound them Rub I8 |t fine hr 1 too sieve rough s 3 coa e Fedwell Family BY WINIFRED STUART GIBBS, FOOD SPECIALIST. OTHER EATUMS' plan for be- ginning to get ready for Thanksgiving early in No- vember was working like a charm. The second high tea was in progress and the various nelghbors who were interested in Mother Fed- well's “eats club,” as the twins dubbed it, were busily recounting their several omplishments. ‘Let Saliy begin,’ said Mother Eat- ums. “This is her party. Tell us all about cranberries. dear.” . Sally rose, looking very Cranberries were born Cod,” she began. Thete was a shout from the hoys, &nd after quiet was important on Cape New Jersey ana Wisconsin ralse most. The berries are on_creeping plants, ‘n there are two kinds, big and littie. There's citric_acld in cranberries and they are valuable for anti-scorbutic-fsm.” Another shoutt and Mother Fedwell sald gentl. “Leave out the fism,’ Sally, darling. and say that cranberries are valued for their anti-scorbutic properties, which is only another way of saying that they are good for diseases like scur % 1y was not to be crushed by ahy family jeers and was soon “getting into hér stride,” according to a whispered cdmment from Fatty. s'pose the boys will be in a hurry to learn about eating, they are so_minterialistic.” This scored one for Sally and she proceeded to give this recipe: “For cranberry jelly use a quart of ®berries, one cup of sugar and one to restored Saily | |two cips of water. Look over the | berries, wash and cook in the bofling water ‘until they pop out of their | skins. Strain in a colander, add the sugar gradually so it will dissolve, then boil without stirring about eight or ten minutes, or unti ‘jells.’ Test by dropping a drop on a cold plate, and if it stands right up it's done. “An’ If you want to spice the jelly, use a three-inch stick of cinnamon and one-half teaspoonful of mace and one-cighth teaspoonful of salt. “But the very nicest is the last and nle mother; may we make it for gz ? nt 11 better, dear, if I know what is” answered Mother Slim- | kins, “Well, it's oranberry sherbet,” said Sally, “and this is the w “Use two auarts of cranberries and three pints of water and four cupfuls of sugar and an egg white and the juice of a lemon. “Cook awful tender,” Sally was slipping in her English, “and strain, an’ add the sugar and cook until dfs- solved and add the lemon juice and put in the freezer, and when chilled :4\1:! the beaten egg white and freeze i.don't let stand ih the freezer when it's done. | Sally was quite out of breath. “You & boys. “Your literary style might be ques- tioned. Sally,” ‘said Mother Fedwell, but I think we have learned how to make not only the old-time jelly | for Thanksgiving, but a really differ- ent way to do the berries for a mid- dle_course in the dinner. That's all today.and next week we'll plan some mor. Ehl oa e Thanksgiving P e i S S Answers to Food Questions. Answers to readers’ questions regarding diet will be given by Winifred Stuart Gibbs, food specialist, writer and lecturer on nutriti Questions should be accompanied by a self-ad- dressed, stamped envelope, as only those of general interest will be answered in this col- umn; others will be answered through the mail. Address, ‘Winifred Stuart Gibbs, 37 West 39th street, New York eity. Q. Can you tell me how to plan tasty ‘dishes for & meniber of my fam- ily who is not allowed to eat very sweot desserts, just things with a lit- tle sugar? He Is fond of sweets and 1 am having a hard time making him contented.—Mrs. T. W. A. A. Unless there is a special rea- son against it, fruit should be your maln dependence. Serve it raw or cooked. Then try cream or cottage cheese combined with tart jellies, and served on dainty wafers. Sherbets are another suggestion, just plain water ices, also, since, if you flavor them with fruit juices, the sugar may be reduced to a minimum. Still an- other light dessert is a fruit salad. Q. Please tell me something about grapefruit, its origin and food value. Is it good for children?—Mrs. G. C. A. The real name of grapefruit is shaddock; named for the man who took it trom Asid to the West Indies. For jumber of years the frajt was v, even though it was grawn io ‘rmlflt! has 1 o y leaps snd 6_ot o &-WMWM?{ ;\:_:a h;nvormnt mineral u’alu‘ ssium and sodium being amon these. When frait julces are re: scribed in cases of fever grapefruit juice is always enjoyed and is usupl- Iy helpful. "Older children, of the school age. should eat grapefruft as part of the ordinary mixed diet. ung children usually should have ge juice. unless the physician or- ders otherwise, Q. Does the lime as contained in lime water given to infants serve the jame purpose as lime in foods?—Mrs. LA, A, Lime water as artificiall i~ pared presents the mineral lny !D‘::h form as requires action by cells of 4 living plant before it is suitahle for human focd, whereas lime In milk and other foodstuffs is_in organic com- bination and is quite ready for assim- liation. Ordinary lime water, meas- ure for measurs, contains less lime than milk. Adding lime water fto m!llk may actually destroy the vit- amins. litne, Stuffed Hubbard Squash. Cut out the ceiter of hal? a good- sized Hubbard squash, remnvlng the jSeeds. Place the squash in a round dish and almost fill the hollow with cold boiled rice, cold mashed white potatoes or cold sliced sweet pota- toes. Season one pound or more of hamburg steak with poultry season- ing and some finely chopped onion, Bind with fine cracker crumbs_and one egg and mold six firm meat balls from this. Pile the meat balls on the prepared squash, fastening theém to each other with wooden tooth- picks if necessary, and place six slices of bagcon on top of l‘h;‘hl}l or e ik Set the dish % [ i & til thi i 50 about Sn Ror. These | r the { through a | *t we won't,” chorused the € . Bx - The Park Ave. News. Weather. Lovcly, EXTRA! BIG SMASH UP!! Benny Potts was running erround the cofner last Sattiday Jjest at the same Second Sid Hunt was runnitng erround in the opposite direcktioh, and they nocked each other into ting positions but nobidy was hert: INTRISTING FACKS ABOUT INTRISTING PEEPLE Leroy Shooster is the luckest fe]- low erround. Last Thersday going 0 kool he fell down and instéd of skin- ning his knee or enything he fount cent, and in the next block he lost Ft and ‘wile he was hunting for it 3 dif- frent peeple each gave him 2 more i case he dident find it. POME BY SKINNY MARTIN MEELS. At breakfast I eat plenty But I ke a harty lunteh But at suppir time espeshilly Teat a awill buntch, FOR SALE—Neet sine saying on it Will Retern in ¥ f a Hour. Good for hanging on the bath room door nob wile vou are taking a buth, izement) SCIENCE AND INV: TION. Prof. Artie Alixander \is making |study of the hak nd dispositions of ants and last weék he brawt som home to his house to see how they would act without realizing how his mother would act, and since then he has bin studying them in the own homes Ixclusively. I With Apples ' Apple Ple. Pastry. cups of flour i teaspoon sale 6 tablespoons lard or lard substitute Cold wuter Have evervthing as cold as possi- ble. Sift flour and sait together, Work in shortening. Add water a little at a time until to roll. Roll on right size floured board to Filling. 4 or 5 tart apples 1 cup sugar i teaspoon cinnamon or nutmeg 1"teaspoon butter 1 tablespoon flour Few grains of salt Line medium-sized pie tin with pas- try. Slice apples into same and sprinkle with sugar, cinnamon, flour and salt that have been mixed to- gether. Dot with butter. Moisten edge of crust with water and cover with top crust, press edges together. Bake thirty-five to forty minutes; in @ hot oven twenty minutes and bal- ance in a moderate oven. Baked Appl. smooth, medium-sized, tart apples. Core, bit do not pare them. Inio the cavity of cores fill with su- gar and a small plece of butter, score skin in two or three place to keep apples from bursting. Place in a shallow baking pan with smail amount of water and .eugar. Bake one to one and a half hours fn a me- dium oven; serve plain or with siry or cream, Select Apples Stuffed. Take large, firm apples, wash and core. Fill centers of some with rai- sins, some with sweetened cooked rice and some with raisins and nuts. But a good tablespoon of sugar on each one, with a little plece of but- ter on top. Place in a baking pan with half a cup of water and a little additional sugar. Baste often. Bake until tender. ~Serve with cream. Apple Taploca. pearl taploca, 4 cups boilin water, li-teaspoon salt, 4 apples quartered, %-cup sugar, grated rind {and juice of 1 lemon, 1 teaspoon but- ter. Cook tapioea in boiling water until transparent, add salt and lemon rind. Arrange apples and tapioca in layers in baking dish add & sugar, =lemon juice and butter, bake until appl are tender. mpies Apple Fritters. gon,C4P flour, 2 tablespoontals of su- |gar, le-teaspoon salt, 2 eggs, - {of milk, 8 apples, o ix and sift the dry Ingredlents; add beaten yolks and milk. ~Beat, cut {and fold in the beaten whites of eggs, ‘ore and pare apples, cut in round slices. Mix li-cup of sugar and 4 tablespoonfuls of lemon juice and let apples stand in this mixture for 1 {hour. DIp in batter, fry in hot fat, drain on brown paper and serve with syrup. MOTHERS AND THEIR CHILDREN 15-cup, One mother says: “We have a first- aid corner on the pantry shelf, which the children can reach. Thers 18 & bottle of linseed ofl and lime water, labeled ‘burns’; a bottle of turpen- tine, labeled ‘cuts’; some earbolated vaseline and a pile of soft rags for bandages. If T am out the childrén know exactly where to go in case of slight accidents. and I teach them that no matter how slight the cut or | scratch, cleanliness is necessary and there is no time to lose. This habi prevents infection and cares in tim for little cuts or burns that might be- come unsightly if neglected.” CAv-| molst enough | THE EVENING STAR, WASHINGTON, D. C., I;RII)AY NOVEMBER TREES OF WASHINGTON HY R. A. B oy 25 A at MIMOSA—ALBIZZEA JULIBRISSIN, The Minosa family, Mimosaceae, comprises gver 1,200 species of herbs, shrubs and trees, mostly confined to the warme? parts of the world, par- ticularly iy the troples. Some of them dre Pof great ecomomic Im portance. Bum arabic is an exuda- tion from feveral of its species and some of thy best shade trees of the troples aregmembers of this family. The sensiti*e plant of our houses, whdse leaves are so sensitive as to droopjat the slightest touch or change in a¢mosphere, is also a mem- ber of this Yamily. The genus Albizzia includes fitty species, all native of Asia and Africa. The beautiful tree known to us as the mimosa is a native of Asia, though well naturalized over here in_woods and thicket: from Virginta to Florld and Louistana. It fs cultivated chief- Iy for its handsome foliage and also for its feaghery, light pink flowers. Both the ffliage and flowers are pe- culiarly anMl strikingly delicate and graceful, lice-like, composing a tree an [ ¢ Thine oboe mingles in th * Thou art an elf profane, #Fhy siren tones are rich be; v [ Cabbages and Kings. I don't know what to do about Clarke. jHe doesn't eat as he ought to. The doctor says he ought to eat vegetabfes and he simply won't. He says Ne, hates carrots and peas and cabbage’ and greens. I've tried them all and }he won't touch them. “Wha' does he eat?” asked Aunt Martha# “He 9nly wants meat at dinner, For bréakfast he has a cup of coffee and a joll. That's all. He likes des 1e'll ‘have two helpings if I %. and sometimes I have to becaus® ‘that's all he'll eat for me. Aunt Martha's mouth tightened. “Yow'ls have a diabetic on your hands ; the first thing you know. Childrin must have plenty of veg | tables” or they'll not grow. Don't | give kim such food. Give him what you kyow is good for him, “Buf I can't” walled the mother. “He won't eat it for me. I can't let him starve’ “Thdt’s — perféct nonsenss. = You know ‘that I have meat in my house aboutjonce & week all summer and that the family thrive on vegetables. You'll, spoil that boy’s stomach sure 88 yoi llve and then he'll never be any good.” : “What can I do?” It you had him you'd .do no better than'1 do. “Sed him to me this summer and we'll “ee,” sald Aunt Martha. Abeérdingly Clarke, who was about nine jears old, went to the country to spénd his vacation with his aunt. The figst day sha took him out Into the gdrden and showed him the veg- etablek growing in the garden and showeyl him how to gather baby car- rots ahd green peas. Shie zalked to him about the beauty To Lend Flavor to the simplest meal use "SALADE" ORANGE nflu' BEEND AsK your groter for:a green- | Our Birds in Verse By Henry Oldys VEERY. Miysterious being, with thy cousin’s flute Ide is a hermit of devout repute; Pan-worshipers of all its folk hath made. But who their dulcet influence hath obeyed eels his earth-consciousness grow more acute. And, soaring hope subdued and fear allayed, He sinks on Nature's breast, by thee and her betrayed. EMMONS. I | | i | | | of such ‘personality as might be char- | ae: by the word genteel. The 1 nk short and thick and the branches long and wide-spr ing, forming a broad, roun headed tree twenty to forty feet high, and alte Zether a tre of unusual and exotic attractiveness The leaves are twice pinn eight to sixteen inches lon | with twelve to twenty-four pinnal, which are about four inches long, |terminated by a spine-like projecti On each pinnal are twenty-five 1 | thirty-five pairs of small, oblong leaf- {lets, each mbout a half-inch long, dark green above, paler and hairy beneath. It is with 1ts flowers that the mimosa wins most of our admiration. They are pale pink, feathery, in showy | panicles of compact heads about two {inches in dlameter. The fruits are | flat, straw-colored pods about . five | Inches long. It is a rapid grower and, as we all know, an excellent ornamental tree, {and we find them growing here and {there in home yards throughout the f District. The tree lilustrated is in the White House lot at the west en- trance to the offices of the White ouse. compound, e northern shade. that in the glade vond dispute, 2 ) 1923, The Guide Post— By Henry Van Dyke The Ten Commandments. The ten commandments—Ex. 34:28 Whereunto shall we liken the ten commandments, and to what shall we compare the laws revealed -upon Mount Sinai? They are fruits bofne by the tree of wisdom, wherein the sced of har- vest to come is hidden. They are jewels in the crust of earth, wheroin the teachings of life are made clear as crystal. Wherefore it is said that God wrote them upon the rocks, because they be- long to the foundation 5 And He gave them to Israel, causo they were his people chosen to | 11 nations. he hath broken and scattered and the tables of stone laid up in _the ark have vanished. But the fruitfulness of their w dom is not lost, neither have the jew- els of thefr righteousness been dark- ened. For in them we see clearly what is good for man to do, and what things hinder hfm in the upward way of liv- ing. Wheretore Christ hath put his seal upon the ten commandments, because their meaning is love to God and our neighbor. ‘ (Copyright, 1028.) Emergency Meals Modern housewives are fortunate that they are nof left sorrowing when sudden guests arrive. Th thrifty housekeeper will have laid in a stock delicious canned foods against just such an emergen Here are some recipes prepared by an expert. Readers of The Star will be put in touch with this expert if they will sent stamped envelope. Hominy and Ham Seallop. can hominy cups or more chopped cooked ham cup evaporated milk, diluted with 1 cup water tablespoons flour tablespoons shortening teaspoon white pepper teaspoon salt Make a sauce of the fat, flour, pep per, milk and salt. Arrange homin ground ham and sauce in layers, fin- ishing with a laver of homigy moist- ened with w sauce. Cover bake until heated through— thirty minutes. Ham Baked in Milk. 2 pounds ham sliced 1 inch thick Flour. 1 tablespoon butter Evaporated milk, diluted one-half Pepper Freshen ham, dot with bits of but- ter, springle with flour, season with pepper. Cover with diluted milk and bake until ham is tender—about for- ty-five minutes. Cod Fish Balls, cups boiled salt codfish, picked in fine bits cups mashed potatoes tablespoons butter teaspoon white pepper - tablespoons evaporated mi egg, beaten separately Mix ingredients in order given. Form into balis. Roll in egg, then i bread crumbs, then in egg again and fry in deep fat. Hominy With Sausa; Put the contents of one can of hom- iny in frying pan with the hot fat after first removing the fried sau- sages, Brownglightly «nd serve on hot plates with the sausages. Casserale Dinner Dish. pound hamburger. cup rice. One can tomato soup. Salt and pepper, Buttered crumb: Cook rice, drain in coarse strainer and let hot water run through it to separate kernels. Toss hamburger with bacon fat in a hot skillet until browned. Dust lightly with salt and pepper. Arrange meat and rice in alternate layers, spreading each layer of rice with tomato soup. Cover with buttered crumbs. Brown in oven Braised Beef. Two pounds beef from lower part of round. Flour. Drippings, One can vegetable soup. One and one-hall quarts mashed potatoes. Wipe meat with damp cloth. Dredge with flour and brown in_drippings. Remove to casserole. Add vegetable soup and one cup water. Cover and bake slowly four hours. Remove cover, pile mashed potatoes lghtly om top. Brown in oven. enlighten Yet Tsrdel i bout, One One flufty Nutrition Nuggets |of the feathery carrot tops and the | Bolden-orangey carrots at the roots. | She pointed out the lovely green of | the pods hanging rght, leff, right, |left, up to the top of the straight seven-foot vines. “I never saw |things that wers pretty to eat be- | fore” said Clarke. | “Now you help me fix them and | you'll see how good baby carrots and | young peas dressed with butter taste. | When dinner was served there | wasn't a hint of meat, just vegeta- | bles taken out of the garden for thé | table, and Clarke, a littlo doubtingly, | accepted his plate and began to eat. His fork went faster as hes pro- ! gressed and he chased the last green pea around his plate and triumph- antly swallowed it “Tomorrow morning I want to show you how New Zealand spinach looks with dew on it,” sald his aunt. | “Just like a, great morning-glo | spreading _over “the ground, ouly | prettier! It looks as though it were made of green velvet spangled with diamonds. We'll pick some for din- | nes “All right, T]l help. Do you pick | it with yo ngers or cut it with the scissor: 5 There must have been some réason for putting cabbages in the same line as kings. No reflection on the kings. Real ones, like little boys, I'm thinking about. (Copyright, 1923.) —_——— Woman's declared inhumanity to man makes countless lawyers happy. | All owmen are born equal, but some | getting married ‘When the physician prescribes “fruit juices” do not limit the selec- tion to orange and grape julce, fm- portant as these are. Try apple, blackberry, huckleberry, peach, pear, pineapple, raspberry (red and black) and strawberry juices Egg volk contains a substance so closely allied to the haemoglobin of the blood that eggs are to be classed ;’:n: most important source of food Remember that the food of the cows from which your dairy is served has an important bearing on the food value of the milk. Cows fed on fresh green foods produce milk rich in vitamins, while those which are fed on dry hay give milk that is decid- edly low In these important elements. A tablespoonful of milk supplies as | much lime as an egg yolk, and nine ounces of skimmed milk offers as much as a dozen eggs. These facts show why it is worth while to really know food valu If & person is “gensitized” to milk or othér protein food—that s, if very uripleasant symptoms follow its use— consult a physiclar and ascertain how to overcome the trouble. Often a syi tematic administration of tiny amounts of the food in question wiil do_wonders toward overcoming the difiiculty. But do this under the eyes of a speciaiist who understands medi- cine and food alike. The cashew nut is & native of the ‘West Indles. The seed is inclosed in a shell containing a polsonous and very irritating volatile oil. Roasting drives off this oil and the meat of the nut is then very digestible and pal table. (Copyright, 1923.) Pancakes with that old-time - Southern AUNT JEMIMA Uk | i ihurt [to swing ar {ing higher lonce the man-hird, which was the | Buzzard and | FEATURZES. BEDTIME STORIES Old Mr. Buzzard Does His Best. Who does his best no more can do, And to himself fs ever true. By Thornton W. Burgess. tand on the Green Meadows sat with | their heads tipped back watching. U up, up went Oid Mr. Buzzard unti | to those on the ground he was hardly {more than a speck in the sky. Up |up, up went the, aeroplane, but he —01d Mr. Bussand. | catise [t was so much bigger it did no. look to be as high as Old Mr. Busgatd Old Mr. Bussard spread his broad ['*°F (1 0ia /> " hiieve ‘0ld My Bur wings and flew out from his favorite | zard really 18 going to make his boas: tall dead tree in the Green Forest. Old 5?%{! and flymhé:her ll}xn that man Mr. Buzzard was angry. He had been | UI78 47" £ald Sammy Juy. | “Walt, just walt,” cautioned Blacky teased s0 much by his neighbors In|ihe Crow. “I have an idea that that the Green Forest and his pride In his man-bird Is just as high as Old Mr 1 fiyi bili Buzzard right now, only it {s so mucl monderful fixlng anility had been:so | 5o Sl PR 1Y dodent Took 16 be 86 | high. Just walt.” | Of course, they all was nothing e to do. By this tin they could hardly see Old Mr. Buz but the bird look waited. The ! b O1a Mr. Buzzard we he had_ever been in all his life fore. But it was of no use. an-bird soon was just as high iling_ in big circles around hir Still Mr. Buzzard kept on. B wouldn't give in until he had to. The that hateful man-bird began to elim faster and faster. In a moment or two he was above Old Mr. Buszard and kept right on going up and up and up and up. Soon it was as far above Old Mr. Buzzard as Old Mr | Buzzard was above the Green Forest { Old Mr. Buzsard knew then that thix | man-bird could fly faster and higher { than he could ever hops to. By this time the little watching the two fivers That great man-bird smaller and smaller. bigger than Old Mr. Buzzard d out from his t < only half as big a Mr. Buzzard. ju high up In the blue, hlue > tell which wi asionty blue, blue ared. The atchers down below stared at each other. 1 was hard to believe, but one of those fiyers had gone 8o high that it could no longer be seen. Which one was it ” igher tha HCany A MOMENT OR TWO HE WAS ABOVE OLD MR. BUZZARD peop! N knew, too vhen N and wi ha 1d him v that he a that he wor those had made fun of real fiying was When hie was high enough he beg: Q in great circles, go- and higher. Almost at made up hi ! s who an cause of ail his trouble and which you and I know was an aeroplane, began to climb higher and higher. You see, | Some were sure that it was Old Mr the man In the aeroplane had seen Old | Jome were sure that it was Old 3 (M. Buszard start out from the Greenwas the man-bird. “orest and he thought it woul e o fun to show that a man-made machine (Oopyright, 3923, by T- W. Buzg could fiy better than the best flvar b et among the birds. So as Old Mr. Buz- | Cream is milk fat in a stats zard mounted higher and higher up | emulsion, which explains why it in the blue, blue sky so did the man- | more digestible than butter. bird, Round and round in circles, higher and higher and higher, sailed Old Mr. nd the man-bird, while all people in the Green Forest 5.) If a salt-free diet is prescribed I iclan see that the diet doe in more than thirty grains the little of salt daily. If anything is delicious—it is Cranberry, Meringue Pie Here is the recipe: One and one-half cups sugar, two cups cranberries, one-balf cup cold water, one tablespoon flour, two eggs, one tablespoon butter, one- half teaspoon vanille, two tablespoons powdéred sugar Cook sugar and water to & syrup; add the cran Cook untll the berries have popped. Cool & little. Mix smoothly in &« bowl the flour and yolks of the eggs; add three tablespoons of the juice of the cranberries; add this to the berries and simmer for three minutes. Stir in butter and vanilla and set aside to cool. Tum lling into deep ple crust previously baked; cover with meringue made from stiffy beaten whites of eggs and powdered suger, Place in cool oven to set and slightly rown the mesingue. There is a real diffarence in Cranberries. 4 Insist on getting "Eatmor” brand. It must be SEAL BRAND TEAI" CR!TICAL tea drinkers—every- where—have learned to insist on getting “Seal Brand. Seal Brand Tea never varies. Every pound is chosen with all the skill of 59 years of experience. Eveéry pound must maintain the same high quality that has made Sedl Brand’s reputation. Better class grocers in your com- munity sell Seal Brand Tea—in convenient, screw-top canisters. Buy a pound to-day and see why connois- seurs insist on getting Seal Brand. Coffee lovers Seal Brand s0ld always in I, 3 pound sealed ting=— never in Chase 6~Sanborn's | SEAL BRAND | | ' REDUCING CORSETS Rengo Belt ‘That is why so many women have found the Rengo Belt & real boon. At all good stores 7he CROWN CORSET CO. 205 Fifth Avenuc Ve Vool Ot