Evening Star Newspaper, November 16, 1923, Page 48

WOMAN’S PAGE Cookihg BY WINIFRED for Two STUART GIBB! Food Specinlist. _In preparing food for the small or medlum-sized family it Is entirely practicable to plan recipes for two persons and double or triple the quan- tles of each ingredlent, according to the size of the family. This method Is not practical for what is called “quantity cookery.” where twenty-five or more individuals must be served. In combining mate- rials for these larger groups the gen- eral character of the combined mas: changes slightly, so that the ma terials must be put together in slight- Iy different proportions. The following recipes fit in well to a simple meal plan since the cheege is & good meat substitute, or rather al- ternate, and the cereal basis of the various dishes provides the needed starchy food. Cheese Stew. One-half cup rice, one-quarter pound grated cheese, two cups brown gravy. Boil rice rapldly in three oups of water; when perfectly soft stir cheese through slowly, allowing it to melt gradually, and leaving no suspicion of lumps. Pour on the gravy and serve very hot. Brown Gravy. Two tablespoonfuls melted suet or drippings, two tablespoonfuls flour, three cups boiling water. Brown the fat; add flour gradually, stirring until smooth; add boiling water and seasoning, savory poultry herbs, salt and pepper. Cheese Fondue. One cup milk, one cup breaderumbs, three-quarters cup grated cheese, one €gg, salt, pepper, mustard. Soak the crumbs in the milk, heat, add cheese, season and when cheese is melted and stirred through the crumbs add besien yolk and remove from the fire, While the mixture is still sizzling hot fold in the stifly beaten white of the egg, serve immediately on crackers or toast triangles. This is the most wholesome form of bit and {s excellent for Sunday night tea or for a hearty lunch. Hominy and Cheese. This I8 another cool weather dish, for the cheese and hearty corn cereal provide a large proportion of heat and ener; Have ready two cups of hot cooked hominy, stir one-quarter pound of ted cheese through the hot mush, make into & mound, dot top with but- ter and brown in the oven. Cheese Crackers. Six crackers, ten tablespoonfuls grated cheese. Place crackers in a shallow baking pan, sprinkle cheese over top of each and’ bake until cheese is melted. These make an admirable addition to a chafing dish supper, as they may be prepared in the kitchen and brought into serve with the main dish. Planning and Choosing Wardrohe ISCRIMINATION Is the secret of successful dressing, to- gether with a sense of hor- : mony and line, a sense of the fitness of things, and a knowledge of how to keep one’s clothes In pertect order. Extravagunce manifests itself by the wearing of clothes that cost too much too often. “Advice to & Daughter, written in the seventeenth century by Lord Halifax, contains a splendid bit of wisdom as follow! o not value vourself upon an embroidered gown, but fix it in your thoughts as an un- changeable maxim, that nothing is truly fine but what is fit” On the other hand, Shakespeare said: “The apparel oft proclaims the man.” Most of us have acquired the habit of buying wearing apparel in & hap- hazard way at all seasons, a hat at one time, a suit at another time, & blouse a little later, and gloves and hosiery at odd times. It is very easy to form this habit of lack of system * through a desire to economize, but it is liable to result in an accumulation of odd garments, none of which 100k as if they were related to each other. By buying most of the articles of your wardrobe for the coming sea- son at one time, it is easy to choose harmonizing shades, and this usually reduces the number of dress acces- sories required. Lingerie and negli- gees are among the exceptions to this rule, as these can be purchased at special sales at greatly reduced prices, and if they are to be made at home it is often possible to pick up materials for the purpose at very small cost. What Are Your Colors? You should learn the colors that are most becoming to you and then never depart from them. You have daytime colors and evening colo: dark and light colors, and you m! know what they are. If you have any doubt. try this sure way of dis- covering then Buy an assortment of tissue papers in various colors and shades, such as department stores and stationery stores sell in sheets for fancywork. You will find the sheets of good size and well adapted to your purpose. Stand in a strong light before a mir- ror and lay one sheet at a time qver your bare shoulders, and crush it to make it fit close around your neck. Take plenty of time for this experiment. After you have tested the - colors separately, try them in combinations. You will ‘discover that some colors do not suit you at all, and that others harmonize ideally with your com- plexion and with the color of your hair and the color of your eyes. When you plan & new gown, take some trouble to search for material that will best match the colors that you have proved to be becoming. If you do Your shopping in person, carry the tissue paper samples with you. If you send letters of inquiry to dry goods dealers and finclose pieces of the tlssue paper that you have select- ed, you will usually recelve samples that closely match the colors you de- sire. Daily Care of Clothes. Those distressing moments when one is In possession of an attractive invitation and nothing suitable to wear are not as likely to occur if one's wardrobe {8 periodically over- hauled and nothing Is ever put away unless 1t s in & perfect state of clean- liness and repair. The r ar daily care of clothes will prolong their usefulness and beauty more effec- tively than delayed and strenuous ocleaning methods, and will postpone the necessity for this work. It is true that constant care seems to take a good deal of time, although this is really an illusion, as such care i the best In the long run. Clothe that were really good when bought and have been well cared for can be worn for several seasons If necemary. The same truth applies to hats. Al though the shapes may change to & certain extent, a_good hat will often lend ftself to a desirable remodelin; A becoming veil will greatly assist in brightening up a hat. A veil should be removed from a hat as soon as you come’ home, and rolled or folded smaothly before it is placed in a box or drawer, If it has lost its first fresh crispness, it is usually sufficient to iay it flat on a clean ironing board and press it with a rather hot iron applied over a damp cloth. The fruit trimmings which are at present used so much on hats become faded and colorless after exposure to sun and wind, but they can be quite easily painted with the water color paints that are used for painting and stenciling on fabrics, and it is some- times a good D to give them & final coat of coloriess varnish. Thi Al Facts About The juice of fresh grapes has been held in high esteem since very early days. Even before medical science had developed, the average man used the juice as a laxative food, as a tonlc and to give attractiveness to the diet. The edible portion of the grape con- tains 77 per cent of water, 1.3 per cent of body-building substances, 1.6 per cent of fat, 19.2. per cent of en- ergy-forming food, and 0.5 per cent of mineral salts. The starch and sugsr is in a form that is particularly well digested, one authority calling grape Ssugar “pre-digested carbohydrate.” This means simply, in cases where the digestion {s irritated by ordinary ‘sugar, yet where the person is in need of the energy to he found in sugar, . that grape juice will furnish the sugar in _a form that will usually solve the difficulty. The wholesome tartaric acid is pres- ent,in sufficlent quantity to afford a .anoft healthful drink, Sodium, phos- - phorous and lime are also present, and' r know how impartant are theds elements in maintaining M in the hu’fll‘ly cells. e b Grape Jjuice & _who! palatable laxative, It is often ful for & Dll‘lo;l v}::du ‘‘run &‘I' 'l-nd for one who needs & soothing food to be taken after an attack of catarrh of the stomac! © o oue who is advised to adopt 8 ind' in changing the style ! ,prevent the paint from cracking or peeling off, and will produce & charm- ing result which s almost like that of porcelain. If the articles are to | be worn in the evening. it is better to mix your colors by artificial light. Most women find thgt a becoming | hat is one of the most difficult things to find, but it is as impossible to look well dressed with an unsatisfactory or inappropriate hat as it is to laok well dreased with ill-fitting or inap- | propriate shoes and gloves. Never buy @ hat until you have tried it on before a cheval glass. It should suit your flg- ure as well as your face. There is a certain balance between the hat and the figure, and this balance must be preserved. Your good taste wil guide you in this matter. . Footwear. If you feel that you must economize do not begin with footwear, because the proper clothing of the feet is the foundation of good dressing. The bad effect that an ill-fitting shoe can have upon the appearance of an oth- erwise well dressed woman |s obvious. The bad effect that uncomfortable | footwear can have upon her whole personality and even her health is not always as obvious, but it nearly a ways exists. en people of the 1ightest weight put more straiz upon their feet than can be borne success- fully by inferior materials, and a gracetul carriage is impossible with- out comfortable feet, and without a good carriage it is really mot worth while bothering about what one wears, because it can never 1ook real- 1y well. y‘Vh!n one is buying oolored or fan- cy shoes, it Is always wise to get two palrs of matching stockin This will prevent all fear of a sudden lad- der or tear leaving one without stock- ings of tho right color. A great sav- ing In silk or lisle thread stockings will be accomplished if they are rinsed in cold water every time they are taken off, and.every hole and thin place darned almost before you can see it. The problem of securing evening slippers to match different dresses is often difficult to solve, but old pairs of slippers, it they were good In the first place, can frequently be made as good as new. Some women paint them very successfully, using ofl paints dissolved In benzine, experi- menting _until they find the exact match or contrast they are seeking for a particular dress. If the original color of the slippers is too dark for this treatment, it is better to have them recovered. Slippers of gold or silver, which, are attractive with 80 many’ delicate gowns, may - froahea with or siiver paint sold especially for the purpose. Planning Childven’s Clothes. Children’s olothes should be planned to allow the delights of mud ples and similar oocupations. They must be simple and clean above everything clse, and the cost also suitable to your means. Mothers too often waate time fand strength on making endless tucks and fine embroidery for their chil- Gren, Nothing is quite as pretty as all white on a child, but small checks and plaids in ginghams and other wash materials make very dainty and serviceable dresses for children. See that children's clothes are loose and give fl'fl“’ of freedom to their active bodles ‘Keep to the wash dresses as long &8 you possibly can. Speeial Cleaniag Hints. Hate of light colored or white felt may be oleaned with oaicined mag- nesia applied with a soft brush and left on for & or two before it is shaken off. wvelour hat needs somewhat dlfferent _treatment = If there are any grease marks, these should be rmoved with benzine and the hat should then be rubbed with tissue paper and hot-powdered salt, then brushed with a stiff brush. A black or dark colored coat or dress that has not become sufficiently solled to merit a visit to a profes- sional cleaner or a lengthy cleanin roocess at home, can have the col- ar and other stained places cleaned by sponging them with soapy water, removing tgo soap with clean water, hen applying the following solution ky means of a flannel cloth. The solu- tion consists of & quart of water, & teaspoonful of strong strained tea and a dessertful of liquid ammonia. 1f you have & piece of fine lace that you wish to make “like new" dissolve @ little gelatin in boiling water and dip the lace in this solution while hot, then place it evenly between two sheets of white blotting paper, weight down with several heavy books, and et remain for about three days. The gelatin not only makes the lace #mooth, but gives it the slight crisp- ness of new lace. If it were stiffened by starch, however thin, there would be a filling up of some of the little aces, but the gelatin does not show 'g all.’ It is a good method. “grape cure” the above facts should prove useful. BExact knowledge as to just what service is performed by any food is the best basis on which to construct & dlet. Know what you are ‘dleting” for and you have an int ligent idea as to how to plan. My Neighbor Says: Inbtead of always folding tablecioths and sheets length- ‘ways, fold them the other way occasionally. They will not wear out so quickly. ‘When choosing & carpet, it economy must be studied, select one with & amall pattérn and of A fn.n.m-thmulmmm matching the design as the breadths are sewn together and when the wool begina to wear the Hght color will not contrast so painfully against the string foundation as it would if it were many shades darker in tone. The skimming of fat from =onr-, te., ll::lfl be saved for n| Urpos: B ] no! and old cheese dm.' ol windows use warm ‘water & little borax. Wipe @&ry and polish with od. newspapers. The Park Ave. News. Weather, Genrelly bum. Spoarting Page. The Dreadnaught foot ball team was sipposed to play the Young Tigers in the park last Wensday, but the game was postponéd on account of different things happening to severel of the Dreadnaught team such as Left Guard Skinny Martin and Quarterback Le- roy Shooster being kepp after skool for tawking and Rite Guard Sam Cross having to go a buntch of er- rands and Left End Artie Alizander feeling funny erround the stummick on acoount of having ate a ice cream cone on top of 3 pickel: Interesting Facks About Imtristing Peeple. Amung the favorite ixpressions that diftrent peeple would rather heer is as follows " You don't haff to get up yet. Puds Simkins. ‘Keep the change.' —Sid Hunt. ‘Suppir is reddy.”—Skinny Martin, “There will be no homewerk today. —Leroy Shooster. Peme by Skinny Martin. The Life of a Saliler. O for the life of a saller A salling on the sea! It I diden’t got so seasick That would be the life for me. ‘We never fale. The Benny Potts and Artle Allxander Detecktive Agency. Everything strickly confidential.— (Advertisemeént) “YOU’'VE GOT A JOB” BS, e et It was dinner time at one of New York's less ceremonlous restaurants and the writer was eyeing her dessert, just brought, with inward dismay. Along came & friend whose eye was held by this same dessert and who exolalmed, “You've got a job!" Why the dismay of the eater and the sympathy of the observer? The dessert was a remarkable con- coction of cake, two towering tlers of it, and in between and on top, meringuo and hard sauce met and mingled in cloying combination. Cut in an_isosceles triangle, the whole stood for at least 500 calorles of enegry and was presented at the close of a meal already adequate for the focd needs of a sedentary worker. The moral is, cut your dessert ac- cording to your dinner! If you are & hapless restaurant rounder, order a la carte, if, as in this case, the table d'hote Insists on presenting you with & dessert calcu- ated to throw the most carefully planned diet permanently out of bal- ance. If, on the other hand, you are a housewife, you have a golden oppor- tunity to cause your family to rise up and call you blessed, if you will but provide a fruit dessert or a delicate cream after & hearty meal, and an Indian pudding or some similarly sub- stantial dessert at the close of a aimple lunch where the dishes have been few and of simple character. If we disregard this law of the dessert, mature will fit the twin pun- ishments of overweight and disor- dered digestion to the crime of top Nutrition Nuggets. The drinking of tea, coffee and other beverages with no food value in and pf themselves is a distinct benefit to the system because of the water which forms the basis of these drinks. It is understood that the above etate- ment applies only to aduits; children would derive more harm than good from any stimulating beverages. The two outstanding points about meat are the flavorous extractives and the body bullding proteln. Meat is practically straight body-building food, while beans, for example, al- though they are almost equal to meat in this element, yet have a large pro- portion of starchy or heat-glving food beside. This explains why some digestions can take care of meat com- fortably and why the same digestions may balk at beans. The simpler a food is in construction the easier it is for the digestive tract to prepare it for assimilation. A plate of beans is about the same as & dish of meat and potatoes. The matter of simplicity in food combinations applies to meal plan- ning as well as to the elements that enter into & food. It is of the utmost importance to provide all the ele. ments requi by the body, but whether it be one food or a whole meal your digestion will be glad to {-lln only & few things to do at a me. Orange Marmalade Pudding. Beat up two eggs and mix with them a fourth of a pint of milk and a fourth of a pouhd of sugar. Beat to- geother for five minutes. Prepare some stale bread crumbs by rubbing through a sieve, rejecting the crusts. Of these crumbs take a fourth of a pound, with rather more than their weight of good suet. Mix with the eggs and milk, and work the mix- ture until smooth, beating for about haltf an hour. Fill a buttered tin mold with the mixture and alternate with layers of orange marmalade. Bake in a moderate oven for one and three-fourth hours. One pound of ‘'marmalade is enough for this pud- ding. They Were Weloome to It. From Lendon Answers. Jim Higgine was paying his first viait to the country, and so it natu- rally follows that this was also his first visit to a farm On the first morning of his visit he breakfasted with the family on cold bacon. The Cockney fellow immediately proceeded to out off the rind ami then placed it on the side of his ate. ’l’l‘ha Farmer noticed this and looking up he remarked “We all eat the rind hers, Jim.” - 1 right,” replied the Just getting mine Zove . Doesn't Fade With Beauty I DOROTHY DIX. Of course, beauty, and the belief that a man’ upon a woman's good looks, is a grand and gori not keeping the love they have won. say. work, and self-control, that lies enti OR no woman is responsible for losing her beauty. 1g,2he 18 bound to lose it because Uime takes ures grow more meager or_ stouter. Ser. The roscs fade out of the cheeks, and life etches its story of pain Every woman at forty is of the living plcture she was at twenty. And If lovi on a halr, or is only skin deep, then there fsn’t a woman in the world luste: and sorrow on every face. hun but Who is foredoomed to lose out. But, fortunately for women, this |Dorothy Dix 18 a curious thing that when a woman loses her husband’s affections she invariably attributes it to losing her looks. She pins her faith to the theory that the only thing you can hold & man with is a cor: upon man's Dote that & man's ove 1s Wholly and entirely dependent for it makes preserving. a husban beyond their control, instead of bein; Discredits Standard Albi of De- serted Wives t string, and so nine out of ten middle-aged women are half starving themselves, and going through all sorts of torturing exe: s trying to keep a girlish figure, and are dyeing their hair and painting their faces, In a futile endeavor to simulate the youth they have lost, and to fool their husbands into belleving they are still in the flapper class. So obsessed are women by the idea that the only thing men care for in a woman is beauty that it has come to be the glnflu'd alibl for every de ed wife. continually hear it sald that .:Xr‘ Mra. X x:c fat and grizsle- headed Mr. X forsook her for & younger and prettier woman, where. upon all of her sisters weep tears of sympathy on Mrs. X's breast, and anathematize X for his faithlessnes: to one who had given him her youth- ful pulchritude and who was scorned as soon as it was gone. blind_worship of eous excuse for wives t saves thelr faces, as the Chinese 's affections a matter of pure luck, matter of art, and subtlety, and oly within thelr own volition. . As a matter of fact, toll of even the peachiest. Halr loses its sheen, eyes their chromo reproduction as women think, is notion that thelr husbands love them merely for their beauty. and will cease to care for them when they lose it a false doctrine. In the for their looks, or else there would first place, men don’t marry women be many more old maids than now exist, for If you will observe any crowd of matrons you will perceive that not many of them would have taken a blue ribbon in a beauty show. Men admire a pretty face, yes. They rave over a beauty, but they are generally content to let some other man have it. When n man marries & woman she looks good to him. or else he would not have picked her out for a wife, appeared to him on her wedding day and he continues to see her as she Just as long as she doesn’t do som thing that wakes him out of his trance and makes him give her the cold and critical once-over. I doubt extremely if any man ever quit loving his wife because she had lost her figure or her complexion. I doubt if he ever even perceived that she had lost her figure or her complexion, 'and was no longer the slim and beauteous maiden of his dreams, until some day her nagging or her whining or her temper passed the endurable point, and then he saw her as she really was—fat, sallow-cheeked, ugly and unlovely—but most of all spiritually unlovely. ™ . PROOF of this, take the fact that among the most adored wives of our acquaintance are women who have no earthly claim to good looks— nature made them; women who do not women who are frankly as homely a: even attempt to palliate their appearance by artifices of the toilet; women who have no taste in dress, but who are so jolly and good natured, so sympathetic and kindly, so Interested In everything their husbands, are interested in, Venuses, or if the. that their men have never discovered that have, they don't care, they were not No, the way women lose their husbands s not through thelr looks, but their ways. Among my married to a very delightful in love with her. after-dinner cigar, tobacco. acquaintances, for instance. is a young woman who is 1i nd charming man, who s at present very much The husband smokes, not excessively, but he llkes his and an oceasional cigarette. The wife objects to She does not permit her husband to smoke in the house. There is a ceaseless argunient on the subject, has to go and sit on the steps, olgar. and after dinner the poor mml or seek the garage, or take a nrollp with his It humiliates him that he cannot do s he pleases in Every argument on the subject leaves a little tfinemeu bhe;:'in?:wf'c. M'x"';fa' Nanny had to admit that It did ust the sam said she, “I wouldn't trust it a minute. I!.m(thl not bring wife's prejudice 18 killing all the chumminess between them, that in five years' time the man will probably will have found some other woman with broade: tobacco. The wife will attribute it to her fading looks, but It will have been her disposition. This is only one of a thousand other causes of w husband’s love. Extravagance, often enough. For pretty is BEDTIME STORIES Nanny Refuses to Visit the Man-Bird. Always you'll find that this fs so: The bardest word to say s *'No. 013 Stother Nature. The great man-bird, which, of course, was nothing but an alrplane, was still resting on the Green Meado near the edge of Farmer Brown's cornfleld, the day after Danny's re- turn. It happened that the aviator, the man who flew that machine, was cousin to Farmer Brown's Boy and was staying at Farmer Brown's. That is why he had landed down there on the Green Meadow: ‘The night of his return Danny Mea- dow Mouse was too happy to give a thought to the man-bird. But when early the next morning he peeped out { ('} “ARE _YOU CRAZY, DANNY MEA- DOW MOUSE?" SHE DEMANDED SHARPLY. he saw at once that the great man- bird was still there. Right away he thought of the good things to eat which he had had during his wonder- ful journey. He knew that there were some of those good things still in that man-bird. Of course, he wasn't the least bit afraid of it any more. “Come with me, Nanny, and we'll e a feast!" cried Danny. “Where.” asked Nanny susplclously. “Over in the man-bird,” replied Danny. “There are some of the best things eat you ever dreamed of. Come on.” Danny started to scramble down from the old scarecrow. But Nanny shook her head. She shook it in a decided way. Yes, sir, she shook it in a most decided wa: you crasy, Danny Meadow demanded Nothing in the world will tempt me to go near that man-bird.” ‘But it is perfectly harmless,” pro- i Leadershi "SALADA" 0 Xl .A. ORANGE PEEOE BLEND is a leader only by virtue _ of its superiority — Try it. bad housekeeping, discontent, perpetual criticism, all drive a husband But when a wife is affectionate to he. over him, and tells him he Is the greatest thing on whether she is fat or thin, or whether her halir is gra her teeth are her own, or hers by right of purchase. pretty does with wive: (Copyright, 1923.) | Danny insisted. and I prophes: have ceased to care for his wife, and T views toward it won't be that. hy women lose their lack of appreciation, away from his wife r husband, and fusses earth, he doesn't care ¥ or black, or whether DOROTHY DIX. By Thornton W. Burgess, sted Danny. “And th, Bood things to eat there: "Dannys mouth watered at of thnnl:ood thing: Danny’'s the mere thought you back next time." “But there yront be any next time." “It can't fly of itself. It can only fly when there {s a man in it and there isn't a man anywhere in sight now. We can go over there and get the most wonderful break- fast and be back here before that man comes. 5 But timld Nanny wouldn't listen to L hSl"hna.erlollld‘pV't ;ven lelt Danny go ., “We have plenty to eat rleht here” ane dsciareq. may be all very. well for birds was never intended that Mice should fly. It makes me shiver all over just to think of such a thing, And I don't intend to run any tisk of haying to fiy.” “Pooh!” sald Danny. “Flying is gren fun. You can have no idea how 1g the Great World is until you fiy. But going over there to get breakfast | doesn’t mean that you have got to fly. Come, on, Nanny, fet’s do it Just this e But though Danny teased and beg- ged, Nanny wouldn't go and sgs wouldn't let him go. So finally, with a little sigh of disappointment, Danny tried to forget the good things to eat that he knew were in the man-bird. But, just the same, Nanny did low him to out of her sight once all that day. (Copyright, 1923, by T. W. Burgess.) Flying but it Meadow The next story: “Curious Though | Timid." B —— | B. Brainard has been building tug- Down in Jacksonville, Fla.. Mrs. N. | boats for many years. A dollar you have to pay back Is twice as big as the one you borrow. “My! How different girls were in the Pilgrim days!” exclaimed Sam Mount, when his sister Polly tried on the Pricilla costume which she was to wear In the Thanksgiving play. “They were just too stiff and prim to live, weren't they?’ “Well,” Polly replied, “they were pretty strict, and went to church a lot. Prisoilla sang the Hundredth Psalm when she spun, instead of something catchy and popular, but still, since I've been reading more about her lately, I've begun to think she was just as wideawake as mod- ‘hy?* asked Sam. ‘Because when John Alden came to her to ask her to ma Capt. Miles Standish, she just said right out n't you speak for your- rim maidens always dressed in gray i oo Spvon and ey, - (Oopyright, 1923.) Laxative Diet. One of the first essentials of laxa- tive dlet is to include a generous sup- ply of foods containing cellulose or roughage. A well known food spe- clalist has arranged a list of such foods. These foods are rich in cel- lulose in the order named: Bran, huckleberries, oatmeal, green peas, string beans, cabbage, parsnips, beans, brussels sprouts, kohl-rabl, re raspberries, celery, turnips, pumpkin, beets, asparagus, blackberrles, crai berries, carrots, spinach, cavlifiower, figs, tomatoes, barley, lettuce, onions and gooseber- ries, —_— e Catholic missionaries _established their schools in Egypt 100 yea BO. One varlety of screw pine in the Hawailan Islands has an edible pulp. Menu for a Day. BREAKFAST. Stewed Figs. Dry Cereal with Cream. Creamed Codfish on_Toast. Doughnuts. Coffee. LUNCHEON. Baked Beans, Plccalilll. Steamed Raisin Brown Bread. Hot Glnzerhrel_r. ‘Whipped Cream. 0a. DINNER. Cream of Pea._Soup. Baked Beef Loaf. Grilled Sweet Potatoes. Baked Squash. Taploca Cream. Cofree. CREAMED CODFISH. ‘Wash one-half pound of cod- fish (well picked apart) in cold water and drain off. Put fish in stewpan with one pint of cold Water, and when it comes to & botl pour off the water and add one pint of milk. Let boil for & couple of minutes, then add thick- entrig made of two tablespoontuls of flour and a little cold water, and stir well to preyent burn- ing. After it is well thickened remove from the fire, add two eggs well beaten and stir slow- 1y. Then add one large table- spoonful of butter. Serge on toast. HOT GINGERBREAD. One cup molasses, one cup bolling water, one cup butter, one egg, one good teaspoonful of soda, two heaping cups of flour, two tablespoonfuls of sugar, one teaspoontul of ginger and a’little salt. BAKED SQUASH. Cut squash in halves and put in oven. Do not peel it. When soft take a spoon and scoop the inside out, which you will find is very easy; then add a piece of butter, pepper and salt. Thatyouthful within the reach of even thz stoutwoman. The patented Rengo Belt construction, one of thenotable achieve- ments of modern core setecience, moulds of motion that the is unique. And both these qualitics ace Insting, As o} good steves. Priced at §3 and wp ‘The CROWN CORSET CO. to readers' questions re: diot will be given by Winifred Gibbs, food ‘specialist, writer nutrition. Questions esied by o self-ad envelope, only interest will be an- wered in this column; others will be answered through the mail. Every effort will be made t er questions prom; the indul. it turn. Winifred Stuart Gibbs, 37 West 89th street, New York ocity. ‘Will you kindly help me in arrang- ing a suitable schedule on which to begin weaning my baby? She is six months old and our doctor advises me to put her on a feeding of cow's milk once @ @ay. I am in doubt how to increase her diet until she is weaned and until she is perhaps two years old.—Mrs. L. C. Please let me say, first of all, that ih such an important matter as wean- ing & baby I cannot assume respon- sibility for Individual cases. You will understand that I should have to watch the effect of any diet in order to be willing to suggést changes. 1 can, however, give you a few general notes for normal bables. The follow- ing quantities are maximum should be arrived at gradual always under the physician’s e 8ix months—Milk, 28 to 30 ounces, accord ing to welght of baby: water, 20 to 12 ounc sugar, 6 level tablespooufuls.” Divide into G Dottles. Beven manths—Iilk, 28 to 32 ounces: water, 14 t0 10 ounces; sugar, 6 level tabiespoon fuls. " Divide fnto & bottles. Eight months—Milk, 30 to 32 ounces; water, 12 1o 10 ounces; sugar, 6 level tablespoonfuls. Divide into 5 bottles. Malt sugar is probably best, al- though some bables may take granu- lated. The best hours for the feed- ings are 6, 9 a.m., 12 m., 3, 6. 10 pm.. for the 6 bottle schedule, and 6, 10 6, 10 p.m., for the 5 bottle. tho eighteenth month cereals and bread may be given beside the bottle feedings. Let me remind you again that the above must be trfed only under your physician’s observation If sugar causes vomiting or other disturbance omit 1t temporarily. Will you tell m at to ea der ta gain blood? 1 seem to b all the time and need to kn foods will make blood. The c says milk, and I get that, but I don't E know what other foods to eat. -I hav.. no one to advise me, as my mether i« dead. I would like just plain, simpl. foods that will be good for me. I will | follow any advice you give me. How long do you cook £pinach? How long |do you ‘cook a_ flve-pound roast of beef?—Mrs. M. How do you make a rice pudding? Without being able to wateh the different foods: In-your se, 1 cannot give you Ad- ¢ that is certain to be Jygt Fight you. Only your doctor cay, do 1 will be glad, however, to try'dnd answer your quéstions, Foods” that make blood—that foods t usually cause a rapid crease of blood -and strength, ar. milk, 4ean beef, cgge, eream, bu fresh vegetables—espe tomatoes and cereals A sample diet would be: prunes or dates, buttered toast [ Corree, with ere is Breakfas ereal with crear a poached egg & m and sugar. At 1¢ o'clock, a raw egg in milk. Fo lunch a cream of vegetable soup. buttered rolls and a corr atin pudding. At 4 pux Jjulce and fo starch or ge cgg wit ked potatoes s squash, et black coffee. should be cooked abou! ve minutes, in i{ts own juices nach may have to be cooked r. In roasting beef allow fif- utes to the pound. pudding for two place in an earthen baking ablespoonfuls of ri i, two tablespoonfuls of when nearly done, a tab spoonful of butter. Place in over stir and cook un tender. Oc- easional i into the pud- ding th rust that forms on '().v when the rice is | sore ver of the brow T <en. stirring caretully d under this crust. Add poonful of vanilla just before re ing from the oven . Only Himself to Blame. Trom the Boston Globe Mr. Nitwit—Not mearing to boast Miss Philippa, but I'm self-made and proud of it ilippa—You astonish me, i ht you were born that way or, vour nurse let you fall o1 d when you were a baby. 9 Funsten’s packaged PECANS Perfect halves put up in vacuum- - ed jars or tins. thc;:d &:.ly{cious as y they were shelled. Ask your Grocer Mo U — Funstens PECANS _ ADELICIOUS food con- fection, wholesome and appropriate at any season. Economical and satisfying. " Standard for half a century i ASFASANBIP 4 [ . Since 1864 — A Dependable Coffee ‘This week a new brand of coffee may spring into sudden local favor. Next month, perhaps, it is for- gotten, even in its home town. Not so with Seal Brand. Since 1864, this good coffee has held first, place in the esteem of discriminating coffee drinkers. Every pound of Seal Brand faithfully maintains the good name of millions of pounds Seal Brand Orange Pekoe Tea excellence. that have gone before. The distinctive flavor, wholesome goodness and uniform quality of Seal Brand have spread its fame to every commu- nity in America. Seal Brand Coffee is for those who want the best. It is sold by thirty thousand better-class grocers in one, two and three pound sealed tins —never in bulk. Order a can to-day. of equal In screw-top canisters only. Chase &Sanborns SEAL BRAND COFFEE