Evening Star Newspaper, November 23, 1923, Page 46

WOMA N’S PAGE.’ The Thanksgiving Feast GARNISH puts on the fiinshing touch that makes all the dif- ference in the effect of a festive dish. It throws such a &lamor of attractiveness over the food it garnishes that the dish as a whole 1s surer to be more thoroughly ap- preciated than if served plain. Among the novel garnishes for the Thanksgiving turkey are various com- binations of jelly and fruit, a favorite being sliced orange with a spoonful of orange marmalade or grape jelly on each slice, or cranberry jelly may be used in molded or fancy forms. Fried apple rings are a favorite gar- nish, and so are quartered apples roll- ed in cracker dust and fried in deep fat. Large steamed prunes, slightly | spiced, are appetizing as a garnish for fowl, pork or veal. Other gar- nishes for meat are baked stuffed Peppers, tomato baskets filled with chopped dressed celery and beets stuffed with chopped cabbage. As a garnish for fish, cither hot or cold, make a lorseshoe from a slice of lemon and place large capers at intervals to simulate nails, and serve one with each portion. Celery, whether feathered or stuffed, is a welcome zarnish, and the savory mixtures used as.a filling for the deeply grooved Stalks may be almost anything one's the supn hand may Cheese, tom S or other fish pastes. rotato salad, are only Dossibilities, Fancy s rings or tate or finely chopped a few of the < stamped in crescent triangles from trimmings of pie paste are easily made garnishes or accompaniments for fowl, fish or meat, usually when the dish is served With cream sauce. The ple paste, with | a flavoring of cheese and paprika. gives the popular cheese sticks to serve as a garnish for salad. Omitting the cheese und paprika. the fancy | shapes may be spread with jelly or a | <prinkling of chopped nuts, oinna- mon and sugar, or grated sweet choe- olate, uffording a good garnish for illed or frozen desserts. g Vegetable Garnivhes. With the help of a set of special vege- _ble cullers, there is almost no end to “hat may be achieved in the line of rotato arnishes. It spe &i al equip- ment is not at hand. two well but- |and some hot milk macaroons, or lady fingers, put to- gether with jelly, all serve as suit- able garnishes for cold sweet dishes, frozen or otherwise. As a garnish for the final course at the Thanksgiving dinner, cut an autumn leaf from decorated crepe paper and mount it on a card large enough to hold the autographs of the entire dinner guests. Have the card dated on the top, and then pass around the table for the signature of each person. This is a good idea for combining a suitable garnish and a personal souvenir. Variations in Stuffings.. Mix together one quart of bread crumbs, one tablespoonful of salt, one-half a teaspoonful of pepper, two tablespoonfuls of melted fat, one tea- spoonful of chopped onlon, two eggs, or water. eRES may be omitted If desired. The hot milk or water is to hold the In- gredients together. To make a crumbly dressing the milk or water should be_omitted and the fat in- creased. With this dressing as a foundation, may be made: For sage stuffing—Add one tea; spoonful of sage and one-half a tea- spoonful each of thyme and summer savory it liked. For celery stuffing—Add one-half a bunch of celery chopped”fine and one teaspoonful of salt. For oyster stuffing—Add one quart of oysters, using the oyster juice for the liquid. and one tablespoonful of chopped parsley. For sausage stuffing — Add one pound of sausage meat and one table- spoonful of chopped parsley, For mushroom stufing—Add one- half a cupful of chopped mushrooms, one teaspoonful of chopped parsley and one-half a teaspoonful of thym For chestnut stufing—Use one quart of blanched chestnuts rubbed through a colander, with one-fourth cupful of bread crumbs instead of the | quart of crumbs given above. Thanksgiving Piex. Nut pumpkin pie with whipped cream—Steam and straln or bake one and one-half cupfuls of pumpkin un- less canned pumpkin is used. Add one-half a cupful of sugar, one tea- teaspoonful of cinnamon, one half a teaspoonful of ginger. one half a teaspoonful of salt. two eggs, two | cupfuls of milk, and one-half a cup- ful of chopped nut meats. Turn into a crust and bake. Use a rather high temperature at first to cook the bot- tom and sides of the fllling to pre- vent its soaking into the crust. Re- duce the temperature and continue ered spoons will make molds for such vegetables tato, rice, spinach and turn the ‘spoonis in hot butter each time | @ _portion of the vegetable is_tuken | and arrange the ovals so formed | border around a tter, the | center to be filled in later with what- ever is to be served. Brush the| vegetable mounds with diluted ege | Yolk, milk or melted butter and them in a hot oven until brown. Two vegetables may be used in this | way, plac m alternately A of garnish that_does not require any special utensil for the aking is that of the vegetable con- tainer filled with a second vegetable or With @ mixture of two or three vegetables. For instance. a lurg boiled heet may be hollowed out and tlled with @ macedoine of carrot peas and diced turnips in cream. Creamed cabbage, finely chopped and cd into an excavated beet, is an- ther zaod garnish. and if hot slaw 1 liked, this gives variety in the use of cabbage as a filling, I corn. spinach vegetables that do not shape well when used are more molds, 7 wade fro; or_instance, muke nish if placed in a hollowed mound of mashed potato. or spinach finely chopped can be placed on a foun tion of hoiled rice, with hard-boi ¢BE as a decoration, or canned corn is good in a boat-shaped shell of pastry. A single glazed onion with a topknot of parsley is a favorite individual garnish for onion-loving familics, and fried onion rings are sure of a welcome. Lettuce ribbons garnish. The large unsuited for salad, may be used for | this purpose. Roll the well washed leaves round and round. holding cach one tight with the left hand. and with the right hand cut in thin slices, using a sharp vegetable Knife for the purp The result will be dainty Sreen ribbons that can be used as @ marnish for cold meat or d. trailing their greenness here and there or lightly piling it in mound Ribboned lettuce may also be quicl boiled and then mixed with a thin Boiled dressing. Add a further gar- nish of powdered egg yolk and thin rings of white of cE&. raishes for Desserts. The woman who has a well-stocked preserve closet can devise all sorts of garnishes for hot or cold desserts : cream can be given a gar- peach or pear at the time o fruit jelly may be spread ceen two flavor ings of ice cream, or chopped candied fruit may be sprinkled on top. Small gay with feing and nuts, from small jelly rolls, ¢ dmirable as po- | Bin | and other keep their a garnish | placed in roustade or po Pea an excellent gar- bread ke an attraotive | outside leave: slices cut |eves {ar {and j tails. cooking until a silver knife Inserted in the center will come out clean. Do not let the pie boil in baking, or it will be watery. The nut meats are a_delicious addition. Serve with whipped cream on top. A mew cranberry pie—Cream to- gethe five tablespoonfuls of butter with one-half cupful of brown sugar, and add one well beaten egg and one cupful of flour. Chill this pastr: divide it into three equal roll out into neat rounds, and ba in a moderate oven. Cool and set aside for twenty-four hours. Mix one and one-half cupfuls of cranber- ries with one cupful of sugar, thirds cupful of water, and tablespoonfuls of sifted stale cake crumbe, and cook for ten minu stirring frequently to break the ber- ries. Cool and spread between the layers. Cover with sweet white sauce and cut in wedge shaped plec e Salad in orange shelle—Remove the pulp from three oranges. saving and chilling the shells. Mix the pulp with one cupful of broken English walnut meats, one cupful of diced tender cel- ery, and half a can of shredded pine- apple. Mix with cream mayonnaise dressing, divide into the or: shells, place on shredded lettuc garnish with marshmallows cut small pieces and English walnut meats Thanksgiving Fun, In one jolly pastime the players make use of the smaller vegetables, the fruits and the nuts that remain from the Thanksgiving dinner. They will also need some small knives, toothpicks, glue, pencils. paper, some broom straws and some burned match ends. The fun here consists in try- inz to make quaint little figures or toys of some kind out of the ma- terfals. Apples will make baskets or little jack o' lanterns. A feathery radish, by the addition of toothpic legs and a head made of a blanched almond. becomes a queer little Thanksgiving bird. It may stand in a little nest of straw in which there are almonds for egge. 1f some winter pears are included in the stock of animal-making supplies. you can transform them into rabbits by stic ing almonds in the large ends for and by making whiskers and ears of straw and paper. The stem of the pear makes the tail. Walnut shells with match masts glued on and paper sails become little hoats, the short, fat bananas can be made Into amusing little pigs by using almonds for ears, match e for legs and curly apple peeling for There is no end to the clever, funny little creatures that can be made in that way. Ways With Canned Pumpkin and Squash for Fall and Winter These the squash and yellow pumpkin. every housewife knows that anned vegetables will fit into a busy adding possibilities in the way of variety to the family| menus. i Here are a few suggestions from | an expert, and if any reader would! like to pursue this matter further we | will gladly put Her in touch with this| same expert days of golden| Not are season, new, Suggestions and Recipes In recipe for cake where | mashed potato is used canned pump- | kin or squash may be substituted, and will give a characteristic flavor. Canned pumpkin or squash pre- pared like a_cream filling, well seasoned and spleed, makes a deli- cious filling for cake. Add left-over canned pumpkin or squash to any recipe for griddle cakes with good results. - Add left-over pumpkin or squash to 36 baked custard for @ welcome change from the usual pudding. Cook any left-over pumpkin or squash and a few raisins in the apple auce and spice well. This is a wel- come addition. Add a little left-over pumpkin or quash to the baked rice pudding for a change in flavor and appearance. Use canned pumpkin or squash fn the steamed Christmas pudding. It adds flave Scalloped pumpkin or squash is de- licious sprinkled with crumbs and grated cheese. . A delicious tart filling may be made srom pumpkin or squash by adding a fow crumbs, sweetening, and lemon extract. Place the usual pumpkin or squash pie filling in a greased baking dish, without crust, bake, and serve as a pudding. An economical candy is made from 1 cup of pumpkin or squash, 1% cups of sugar, 2 tablespoons of but- ter, 1 orange, 1 lemon, % teaspoon of ‘powdered nutmeg, and 1 cup of chopped nut meats. Use juice and grated rinds of fruit and add nut- meg and nut meats after a hard ball has formed in cold water. A delicious squash or pumpkin puft is made by using 1 cup of pumpkin or squash and 1 cup of mashed potato, to 2 eggs and 1 cup of milk. Add seasonings and 1 tablespoonful of butter and bake in a hot oven until firm. A pumpkin or squash souffle made in the usual way may be used as a simple luncheon dsh or pudding. Croquetten. Mix 2 cups of canned pumpkin or squash, 1 cup each of crumbs and sinely chopped celery, 2 tablespoon- fuls of finely chopped onion, 1 tea- ~poonful of salt, and % teasponful of pepper. Mold into croquettes, roll in any Pumpkin or Squash Pones. 2 cups of canned pumpkin or Mix the | Squash, 1 cup of corn meal, 1 cup of | crumbs, 1 teasponful of salt, and % cup of molasses. Form into long thin cakes, wrap each in a thin slice of bacon. fasten with & tooth pick and bake 45 minutes in a moderate oven. Indian Pudding. Cook 1: cup of corn meal and 2 cups of bolling water for 5 minutes. Add 1 cup of canned pumpkin or squash. % cup of molasses, 2 cups of milk, and % teaspoonful of salt, 1, teaspoonful each of ginger and cinnamon, and % tablespoon of melt- ed fat. Bake for 1 hour. The | the following variations portions, | Menu for a Day. BREAKFAST. Sliced Pineapple. Oatmeal with Cream. Poached Eggs on Toast. Doughnuts. Coffee. LUNCHEON. Clam Bouillon. Crackers. Creamed Eggs. Potato Chips. Lemon Cookles. Tea. DINNER. Potato Soup. Baked Breaded Lamb Chops. French Fried Potatoes. Baked Squash. Lemon Snor‘mc Pie. Cofte! DOUGHNUTS. Orie cupful of sugar, one cup- ful of sour milk, one table- spoonful of melted butter, pinch of =salt, teaspoonful of soda and nutmeg; flour to make a Stiff batter. Fry in very hot lard. CLAM BOUILLON. Wash two quarts of clams, add one cupful of corn meal or oatmeal, one tablespoonful of salt and just enough cold water to cover it. In twenty-four hours wash, put in kettle with one-half cupful of water, steam until shells open, remove clams from shells and black mem- branes, put In liquor. Boil and skim ten minutes. Straln through double cheesecloth. Add water, if too salty, pep- per. mace or extract of celery and onlon to taste. in cups with a tablespoonful of | | whiped eream on top. i LEMON SPO Cream together of sugar, one table butter, two heaping fuls of flour, lttle salt julce and grated rind of one lemon, two well beaten egg volks, one cupful of sweet milk, and fastly stic in the beaten whites of the eggs and pour into shell and bake as for cus- tard pie. one cupful poonful of teaspoon- and Nutrition Nuggets A family of man, woman and three children of school age or younger, requires daily: Two quarts of milk amgd one and one-half pounds of meat, or meat substitute; four pounds of fresh fruits and vegetables, three- quarters of a cupful of fat, butter, margarine, oil or dripping; a heaping cup of sugar, two and one-half pounds of bread and cereals and six large po- tatoes. A family of five requires a weekly allowance of four pounds of sugar and three pounds of butter or other fat. In serving cereal allow one-quarter cup of milk for each person served. When economy Is an object make cereals the basis of your meal plans. | This does not mean to serve much at each meal & hot porridge for break- fast, a cereal soup for Wincheon and a cereal dessert for dinner (rice, oat- meal, barley, ete.) will provide much needed food at very low cost. A healthy person need no measure or weigh his food. The body adapts itself to conditions and stores away |& slight excess of some one food for future use, or gets its required fuel | from another soutce. It is necessary, | however, for a person who wishes to | feed himself properly to know in gen- jeral how much is required for his age, weight, height and occupation. In planning the strength-giving or 1 body-building portion of the diet re- member that a man at hard work re- quires_only about three and one-half ounces of this kind of food in a day. The quantity will vary with age, weight, etc. The figure is a guide, | however for those who are uncertain | as to “how much meat. {7 Beer contains from 2 to 3 ounces of body-building food to every pound; fresh fish about 1% to 2': ounces, tmilk about 1 ounce to a quar® and { beans about 3 ounces to a pound. My Neighbor Says: Never leave soiled dish tow- els in your pantry. After each meal wash out those you have used and hang them out_fo dry. Add a little diluted ammonia to the water in whi them. To keep vour dining room table well polished use a mix- ture of equal parts of turpen- tine and olive oil. First wash the wood with water in which a little borax has been dis- solved. Nev rub soap on polished wood. Next rub a lit- tle of the mixture on with a flannel cloth and polish with a’ clean flannel. Milk that has to be kept for . | some hours before being used | | should be put in a shallow | | bowl. 1f placed in a jug it will | turn sour very quickly. Before placing a sponge cake in the oven to bake sprinkle a | | 1ittle fine white sugar over the | | top. This will produce the rich brown color that makes bought cake look 50 tempting. : When a broom begins to | | show signs of wear, don't im- | | medtately throw it away. Soak | | it in hot suds and place in the | | sun to dry. Then trim the | bristles. Honey should be kept in the dark. If exposed to the light it will granulate very quickly. ' Adventures of the Fedwell Family Mother Fedwell Shows Mother Slimkins What is Wrong With Her Meals. BY WINIFRED STUART GIBBS, Food Special “Dear Mrs. Fedwell” sald Mother Slimpkins at one of the neighborhood teas, “I've been trying to follow your suggestions about diet, but I am not getting on as well as I should like. Sam likes good eating, and I feel as if he was asking for meals that are bad for the children. If the things are on the table they will ask for them and I hardly know how to refuse when their father Is having them. What shall T do?” “It all sounds so natural! When I began, T had just such problems, and I shall be glad to help you if I can. “To begin with the last problem! Educate your Sam to accept Whatever you provide, but don’t tell him that you are putting the requirements of the children first! We women have to manage the men a bit for their own good! It is far more important that the children should have the es- sential foods than for Sam to have some dish merely because it appeals to his taste. “In this matter of basing the family meals on the needs of the children you will be surprised how easy it is. ~Of course, no one wishes to deprive an adult_of dishes that will not harm him just because they are bad for! the children. | On the other hand, If you are careful to provide all the foods needed by the children you can, with very little extra effort, make certain judicious additions to give va- riety for the grown-ups.” “Just what are these essentials for the children?” asked Mother Slimkins. “A quart of mllk a day for each; a potato, a green vegetable and a root vegetable; not more than four ounces erumbs, znd brown in hot fat in the ageiis Dl of meat; about an ounce of fresh bu &ter; iresh or dried fruit, according o season, and the fresh fruit may be stewed when you must depend on canned supplies, and a simple sweet, like rice pudding or ice cream or Junket. “If you are sure of all of these you are ready to build on 4 good founda- tion. “One thing agalnst which you should be on your guard—that is, ‘a possible tendency on the part of Father Slim- kins to demand one-Vided meals. A breakfast of cereal with cream, corn- ed beef hash with egg, and hot mu; fins with butter, has too much of the body-building element for one meal. “A lunch of creamed fish, a salad with rich oil dressing, biscuits and butter, apple ple and chocolate has 00 much fat. ‘A dinner of cottage ple, potato, peas, bread and butter, corn_ starch pudding with cholocate sauce has too much starch. “Learn to balance your menus in your mind and you wiil soon find that you are automatically constructing a ! balanced diet.” ‘Many _thank: Mother Slimkins lwn beaming. “I have had a lot of new ideas while you were talking, and I know much better how to study meal planning than I did.” | Note—Any reader who is interested i may receive further suggestions on | balanced meals by sending & self-ad- dressed stamped envelope to Winifred Stuart Gibbs. 37 West 39th street, New York city. Sticking to the Point. From the Dry Goods Ecomomist, Porter—This train goes to Buffalo and points east. Old Lady—Well, I want a train that gets to Syracuse and 1 dom't care which way it points. TREES OF WASHINGTON BY R. A.EMMON: YULAN MAGNOLIA—MAGNOLIA CONSPICUA. of loveliness delightful fragrance does the word magnolia bring to mind! The coinage of the word is after a French botanist, Magnol, and the application s exceedingly fortu- nate for the very sound of the word, magnolia, seems to suggest fullness of beautiful lfe and abundanc sweet fragrance; or is this merely from association of ideas? There are twenty-five known species of these well favored trees und shrubs, natives of North America, Central Asia and the West Indies: They are grown, a¥ we know, for their handsome foliage and shows flowers, which are usually white, also {pink, purple. rarely yellow and often | fragrant. They usually planted that are rose-red on the outside and {as single ‘. and perbaps | pale pink inside. Variety elongata nothing is more striking than one of has leaves that are longer and larger these trees in bloom against a back- | white flowers - ground _of evergreens, peciall is one those of the Asfatic species., which ter of blossom before the leaves ap south of The vulan is one of th labeied. angd those who pass through | imagnolias, a native of cent the park to watch this tree during planted and appreciated also April and May will be well repaid tor Japanese, for it is a species ¢ their vigilar %" | Dorothy Dix What memorles of and | beauty, one of the most showy of all the magnolias. It is a small tree, | usually about twenty-feet high, with spreading branches. The leaves are four to seven inches long, egg shuped, with the larger part near the apex. bright green above. pubescent be- neath when young, on short stem The blooms are among the earliest of the magnolias, coming In April to May before the leaves appear. The and profuse, pure white, | bout six ‘inches across ted petals are and are three to four inches | & and almost alike. The fruits are three to four inches long, brownish, long and slender. here are two yulan other than the type Variety purpurascens has visions and of the species. flowers varieties of these magnolias in Frankin Park immedi- the fountain. It is Gives Pagtial List of Human Needed Blunders |result being t | themselfs and The Park Ave. News. Weather. Partly good. Spoarting Page. Puds Simkins says the mussles in his arms are getting mofe plentifill account of practicing with his before he goes skeol on dumbells to every morning. $id Hunt :nd Sam Cross and I Shooster made up a coniest Wensday to see wich one wouid get up the erliest the next moraing, the at they all oversiept s all late for skool Favorite Ixpressions of Well Known People “0, is that so?’—Leroy Shooster “The heck you will,"—Sid Hunt. “Aw prooens,” kinny Martin, i winnickers,"—Artie Alixande “Hay lissen heer,"—Glasses Magee. “Jimminy Crickets,"—Sam Cross. 1 “Well wats you going to do abott | '—Reddy Merfy. H Pome by Skinny Martin | Get Blzzy l Make haste wile the sun is shini | For tomorro a new lay starts, At wat is more useless than chewing gum After the taist departs? Lost—The last half of a sour ball in a mateh bof. Only usefiil to the owner. Shorty Judge. | [ITTLE STORIES P BEDT]]I‘}E’ | | Nanny and Danny Wonder| { What Is Going to Happen. There's nothing worse than dread suspense Of prisoners without defense. —01d Mother Nature. | Danny and Nanny Meadow Mouse ! were prisoners. They had been caught | and put in & comfortable wire cage | by the aviator who flew the great ‘man-bird. Danny had been a prisoner in that cage before, somhe didn’t mind it in the least. But Nanny was very much frightened. Yes, indeed, Nanny | was very much frightened. She kept out of sight in the little box that was | in that cage. But Danny watched everything that was going on. You see, Danny was not afraid. He saw that aviator open that tiny cupboard in which he and Nanny had made their nest, and take that nest out. Then for some time he worked on that cupboard. He was lining it with tin; but, of course Danny didn't know this. When he finished he put the nest back. said he to Farmer Brown's they can live in there if they want to. They can't do any hirm, anyway. I di¢n't dare let them Unsought Criticism, Free Advice, I Told You So,” Accounts of Personal Aches and Pains, Cruel Speeches to the Family—Are a Few of the Long List of “Things We Should Not Say.” ! | i i to the art of tongue Strangers. It tells on various and It equips you with the table in vou with BOOK has just published that professes i conversation, and to be a lamp to the feet, ax of those sund in dumb misery you what to say i sundry occasions { merry to provides been Euide who flounder among jests set 1t little remarks about the weat nd | al ations _about the | decorations at parties, and otherwi roar. origi aj snappy | | | WATCHED ALL__ THAT! WENT ON AND WONDERED | fits out th cutious student to be a spellbinder instead of a dumb-bell. 1t such a volum and will be re not only by elves, but by who often feel that we have been work out more than our passage by attempting to ke up a flow of small talk with th whose entire vocabulary consists “no” and * and nothing else. Without d a long-felt want, with gratitude speechless them balance {f us dinner parties called upon to of circumstances, we are weleome even canned \d carefully memos.ced with tears of gratitude. then to the book which what to say! May its ase! Under such prepared to conversation. funny stori More power teaches U DIX. sales iner DOROTHY But the handy manual of conversation, for which there is a cryjng need, is one that will teach people what not to say. for outbursts of silence are at least innocuous. They do not harm. The thing that is a two-edged sword is the unguarded tongue. Of course, the list of the things we » the world would be a brighter 2nd a happicr place if we were all taught to think before we speak, and not to wound people by a careless word that drags some skeleton from its closet, and makes an old wound throb anew. should. not say is endless, but URELY there is no need of discussing unfaithful husbands with a deserted wife, or discoursing about prison reform with a mother whose. only son is behind the bars, or telling a humorous story about a cripple to a med soldier. maimet Tight be tausht hold public post-mortems in which we dig up the boues of our ancestors, and hold public worship over them, .or fell how great and rich we used to be; or, worse still, to recount all the troubles we have had, and demand that our listeners shall weep over the sorrows that should have been forgotten years ago. Then we might be taught not to talk about ourselves, or our children, or our possessions, or the things that we have done, or the things we are golng to do, for these matters are of interest t6 no other human being under the sun except ourselve: not to We might be taught to keep silent concerning our aches and pains and our major operations, for few are morbid-minded emough to enjoy listening to the details of hospital clinics. And, more especially, should we be {augnt to refrain from telling a sick person that his symptoms are exactly those of our Aunt Maria, who died a horrible death after she had Spent a fortune on doctors and sanitarlums trying in vain to get cured. We should be taught not to offer gratuitous criticism. When we see a griend with a hat on that makes her look like the wrath of God, it is ot our business to destroy her pleasure in it by telling her so. 'Neither is e up to us to tell an acquaintance that we do not like his new house, or the make of automobile he has bought, or that we do not approve of the Ways in which he is bringing up his children. We gratify our own taste and desires. Other people have a similar right to express theirs, and what they do is none of our affair. We might be taught not to give unsought advice, especially in the bosom of our families, and more particularly to our children. The reason that family life is so often a failure is because everybody in it feels that he or she has & right to tell everybody else exactly what they shall do, and shall not do. children, they could save the perpetual bickering that goes on in almost every household In which there are growing boys and girls, that breaks the parents' hearts, and that drives the children away from home as soon It is the nagging, “Where are you going? as they can get away. : Why are you going there? How long are you going to stay? Why don't you do this? = Why don’t you do that?" that makes the children furious, and does no good, and yet the father and mother haven't enough sense to refrain from saying it. : And we could be taught not to say the uncourteous things to those of our household that we would never be rude enough to say to strangers. When our husbands launch out on their favorite stories why should we tell them that we have heard them before? We smile appreciatively over chestnuts handed us by other people. Why should we_tell our wives that they don’t know what they are talking about, when we listen respectfully to & million fool opinions from fool women outside of our homes? Why should we make a child still more self-conscious and awkward by publicly calling attention to its faults? Why should we reserve all of our cruel speeches for family consumption? g And we might be taught never to say “I told you so,” which is rubbing in another's mistake. The sporting thing is to let bygones be bygones. But why multiply instances of the things we should not say? Surely the millennium will have arrived when we learn how to keep sflence and put a guard upon vour tongues. DOROTHY DIX. 3 S / i ¥ FATHERS and.mothers could only learn what. not to say to their| WHAT WAS GOING TO HAPPEN. unless T lined the little | cupboard with tin. for fear they might gnaw their way out some time. Uve 1e some little holes in the door so | that they will have air enough if 1! want to shut them in there at any | time. Now we'll go all over this ma- ‘hine to sce that it is in perfect order. If tomorrow morning is fair I am go- {ing to start for the south.” So, for the rest of tha jafor and Farmer Brown's Boy were very busy. Danny watched all that | went on, and wondered what was go- {ing to happen. But he didn’t wonder { | nearly as much as did Nanny. You {see, he had had experience. He guess- | ed that that man-bird was being made | ready to fly again, but he didn't tell Nanny this. He knew how dreadfully frightened she would be at the very ! idea. Puor Nanny! How she did wish she | never had thought of making a nest in that man-bird. How she did wish she had been 4 with her old home in the old scarecrow! “What do you suppose is going to happen?” { she squeaked to Danny when at last they were left alone. Danny had it on tongue to say he guessed they were | going to fly, but he didn't say it. All he said was, “If we are patient we'll find out.” All the time he was won- dering if, should the man-bird carry them away, it would bring them back Before the aviator and Farme Brown's Boy left, the aviator placed that cage close to the partly op door of the little cupboard in such way that when the door in the cuxr; open Danny and Nanny could run into the cupboard. But there was no | way for them to get out of the cage | or the cupboard. Flenty of food was | left for them in the cage. As soon as they were sure they were all alone Nanny ventured into the little cupboard. Somehow she felt Ihetter once she was in her own nest {there. Curled up there she wondered and wondered what was going to hap- pen. . {(Copyright, 1923, by T. W. Burgess.) —_— Jellied Grape Salad. Make an orange or lemon jelly with gelatin or one of the gelatin preparations. Line a mold with some of the jelly, then carefully la) in a layer of white or red grapes that have been seeded. Pour ov seme § more of the jelly, and repeat until the mold is about full, or all vour ingre- dients are used. When the jelly’has hardened remove it cerefully “from the mold and break up with a fo kK so that the dish will have the appe ance of being filled with alternate squares of crystal jelly and frosted igrapes. Garnish with halved nut meats and whipped cream. Yellow or green gage plums added to the jelly, in addition to the grapes, also make a fine salad. —_— A Complete Rest. From the Richmond Times-Dispatch. “What you need, man." “Snld the doctor, “is a complete rest. “What!"" he busy patient sat up lagitatedly ‘Why, I can’'t go away, doctor, It s fmpossible.” 4 “I didn't suggest it said the medico. “What I said ln_l'lnt You need a complete rest. Send your family to Europe, sell your car and iburn your golf sticks.” —_— Not Yet. From the London Mail. He—Oh, do hurry up. Angela! Haven't you done your hair by this tim, Angela (from within)—Done it? I hayea't found it vet! stay there day the | | the tip of his FEATURES. Truly Economical because "SALADA" draws so richly The T E A in the teapot. flavor is superb — Try it. ADELICIOUS food con- fection, wholesome and appropriate at any season. Economical and satisfying. Standard for half a century At Your Grocer’s REDUCING CORSETS So many women have told us of the wonderful things Rengo Belt Re- ducing Corsets have done for them, we are sure you too will find them a boon. Justtry a Rengo Belt! At all good stores The CROWN CORSET CO. 295 Pfth Aveaue New York City Coffee and Clippers! When American clippers were dis- puting with steam vessels the sov- ereignty of the seas, Chase & Sanborn were early establishing a reputation for their coffee. Seal Brand Orange Pe- koe Tea is of equal ex- cellence. In screw-top canisters only. /SEAL) \BRAND/ And every day, in those scores of intervening years, they have never failed to supply discriminating coffee- drinkers with a truly better cup. The goodness and high quality of Seal Brand Coffee have not changed in the slightest sinte it first was mar- keted. They will not change! You can depend on Seal Brand as the ut- most in coffee, whenever and wher- ever you drink it. Seal Brand Coffee is for those who want the best. Better class grocers, everywhere, have fresh stocks always on hand, in one, two and three pound sealed tins—never in bulk. Order a can from your grocer to-day. Chase 6-Sanborn’s SEAL BRAND COFFEE H419