Evening Star Newspaper, December 7, 1923, Page 52

WOMAN"S PAGE. Adventures of the Fedwell Family | How the'i:adweua and Their Neighbors Continued Their Interest in Golden Rule Meals. By WINIFRED STUART GIBBS Food Specialist Evelyn Eatums and Flovence Fed- wvell were busily talking over the Golden Rule meals which their re- =pective familles had enjoyed, or at Jeast eaten, on the preceding Sunday. “It opened my eyes, Eve” sald TFlorence. “I thought I knew some- thing about foods and food values, ‘but the actual eating of those plain meals set me thinking a lot. “You remember our pet poor fami- Jles, the ones that the Charity Or- =anization Soclety s taking care of' Evelyn nooded. ¥Well,” continued Florence, “it oc- curred fo me that as we have volun- teered to help them get their Christ- mmas dinner we might teach them somathing about food values as we =0 along.” “But,” Evelyn objected, “I think it's shame for us to enjoy the best din- ner ever and then go over and advise Sapinskl and Mrs. Torelll to tow." if we stop there, I agree with responded Florence. “But lis- ten to my idea. Imove that we study ihis diet sheet that those near east meople have planned so carefully, and 1hen use It as a basis for good, prac tical lestons for our own poor neigh~ hors. You see, if we do it kindly and don’t Jet them feel that we are matronizing them we shall really be helping. | l solved .it you will devote a little time to making some onfectionery at home. What would | he more acceptable for a small gift 10 most people than a delicious box of homemade confections, especially if wrapped in true holiday fashlon? Hvery one likes sweets of some sort. A few simple utensils for making confectionery that do not cost much will speed matters along and give better results. Among these the ndy thermometer ot first im- portance, because accuracy is neces: sary in candy-making. A copper bonbon dipper is another Telpful scontrivance This s really nothing more than some wire twisted | the spoon. To make it hes of copper wire. | mes on a spool and ugh to bear a few ounce thout ing, but i enough to be shap: easily by tingers. Grasp the wire five Inch from one end and bend It double at| that point. The doubie rand, which | makes the ha will then be five | inches long, and the single strand| will be four inches long. Out of this | single strand. beginning half an inch from the end of the doubled strand, orm u_loop three-fourths‘of an inch long. Twisting the wire round the | forefinger or around a small empty | spool will make the loop. Wind the two inches of wire left free arouud; the two parallel strands, carrying up as far as it will reach. This skel ton spoon is excellent for dipping bonbonsg, fruits or nuts, or for dipping crewms into chocolate Handy articles in ndy-making are the various kinds of molds for mak- | ing the candies in uniform shapes and | in different shapes, and for modeling | wafers and centers. Among these is he so-called rubber mat, which is nothing more than a sheet of heavy Tubber fabric, stamped so that molds are formed. They come in different shapes. A~ molasses without a hook n it is hard o the c the hands. Be sur hook to the wall firm level with the shoulde the hook it is well to Kloves, so that the candy can be Tandled hotter and in a more hy-| sienic manner than with bare hands. | Chocolate Coating. Chocolate-coated candies can all be different, so as to glve a pleasing | ariety of flavor and fillings. Almost } ny kind of candy can be chocolate ted. For the best results in coat- it is well to use “coating choco- | " which is sold for that special purpose. If you cannot get this, sub- | stitute_some other kind and sweeten | with XXXX sugar. Choose & dry. sunny day for the work. It is im. poseihle effectively to haundle choco- te in damp weather. The room must e warm and dry. Break the chocolate in small pietes into a dieh that will fit easily over a pan containing hot water. Let the water In the pan boil vigorously, | then remove the pan from the fire. After the steam has ceased to rise ibove the top, and not until then, set the dish with the chocolate over the not water. The purpose is to soften the whole of each lump of chocolate at the same time. The outside should 7ot become liquid while the center of ihe lump is still hard. Str the mass &ently from the time when it begins | o woften. When it is ull melted. re- move the dish from the hot water and by slow smoothing motions work the ofl globules into the mass. Hard beating or rapld motion wiil not ac- complish that end, and_will, on the contrary, work harm. The ofl must bo incorporated into the mass as carefully as the first drops of olive oil Into a mayonnalise dressing. Chogolate thus prepared dries quickly and evenly. When the choc- olate seems to be smooth, test It by dropping into the chocolate & nut or & center of fondant, and when this has been entirely covered, 1ift it out with your copper-wire bonbon dipper, de- scribed above. Shake the dipper zently. and let a drop of chocolate full upon a plece of oiled paper. If it lides, the base will have a thin pro- jection that is undesirable, not only bocause It does not look well, but be- cuuse it breaks easily and leaves the center exposed. 1If the coating is suf- flciently worked and is cool enough, the base will be even and the choco- Jate will become firm immediately. The coating should be done In a warm, dry foom, but the finlshed -andy’ should be removed at once to @ cool place. If there is unusual need of haste, the tray containing the coated creams may be placed in the refrigerator for five minutes, but not longer. Chocolate chestnuts are a delicious sweet. . Choose some large chestnuts and boll them until tender, but not to the point of falling apart. Re- move from the fire, drain and set aside to cool. Make a rich sirup of sugar and water, adding unsweetened chocolate until colored and flavored 10 taste. A little vanilla added at the Jast is an improvement. Dip t chestnuts in the sirup one by one, taking out with your gonbon dipper. Place on oil paper until cool. Fudges and Other Confections, Marshmallow and Peanut Fudge.— Blend smoothly over the fire in a saucepan half a cupful of cream and four teaspoonfuls of peanut butter. Remove this from the fire and add Lalf a cupful of granulated sugar, one cupful of brown gar and one cupful of confectioners' sugar. Let the su- gar melt. Return the ixture to the fire and cook it until a little of it will form a soft bail when dropped in cold ‘water. While the fudge is cooking, cut into quarters one dozen fresh marshmal- Jows. Stir the pleces lightly into it and cook for a few onds longer un- til the marshmallows are melted. Aflq one tablespoonful of butter and one teaspoonful of vanilla extract. Re- move the saucepan from the fire and Dbeat the mixture until it becomes camy. Pour it into a buttered pan and set in a cool place. When cold, cut in squares. Snowflake Caramels.—If chocolate caramels are desired, mix half a pound of shaved chocolate with two Tounds of brown sugar, half a ou 3ul of water amd four tablespo el HE Christmas gift problem, in many instances, is easily is the | dy or taffy pull good fun, but well ds on attach the | and_about Even with wear canvas ndy | tura for | 1ayer figs, an: {of on land n | pound ¥If they have just barely enough money to buy the right food, is it not better to show them how to make the very best of this money they are golng to spend than to just let them worry along wasting the money and buying the wrong kind of food?” “T belleve you are right, Flo. Have you_got the menus?’ “You bet I have!” said Florence. “The meals show enough energy for children of school age, although, of course, the variety is limited. ~What 1 propose to do is to teach Mrs. Torelll and Mrs. Sapinski how to cook these things so that the young- sters will have the best eats they can get for the money. There is not a thing on the bills of fare that could not be spolled by careless cookery. “They must be taught héw to blend the cocoa smoothly with cold water, how to stir it into the larger quantity of liquid and how to cook it in a double boller for at least twenty minutes. +The mothers must be taught how to select good bread, how to choose the right cuts of meat for the/stew, how to cook the onions until they are soft, how to stew the dried apricots and how to boil the rice. “Then we mukt think up new ways to do theee thing: “T'll offer a prize.” sald Mother Fed- well, who had just come up, “for the best set of recipes based on your menus. Thera's a chance, girls, to win one of those new books you are 80 eager for.” Making Christmas Confections of molasses. Boil until the syrup hardens in water, but do not cook to the snap stage, then add two level tablespoonuls of butter and two tea- spoonfuls of vanilla extract and turn intd a buttered pan to the depth of one inch. Sprinkle over the top some shredded cocoanut and cut in caramel squares. To make white'caramels, cook to- gether slowly one pound of granulat- ed sugar and half a cupful of water until 2 little dropped from a spoon epins out like a hair. then let the syrup cool a little and when this point 18 reached, begin to beat it in one di- rection until it is smpoth and creamy. Let it smooth out by setting the pan over boiling water. sprinkle cocoanut on top and mark it in squares. Fla- voring extract should be added just before the stirring begins. Turkish paste—Add half a cupful of cold water to two pounds of sugar. Put it on_the stove and let it come to a boil. Soak one package of gelatin for five minutes in half a cupful of cold water. Add half a cupful of hot water, then put it with the sugar and boll for ten minutes. Add the juice and the rind of one orange and the Juice of lemon and bofl the mix- ten minut Then add half a pound of walnut and almond meats chopped fine, and two tablespoonfuls of vanilla. Put the candy in a pan from which cold water has been poured, not a greased pan, and let it stand for twenty-four hours. Then cut it into strips, with & knife dipped in water, if necessary. Roll the strips in confectioners' sugar, cut them into cubes, then roll them again in the h Nougat—Melft half a pound tioners’ sugar very slowly in llow pan, stirring constantly, Add half a pound of almonds blanched and chopped fine and spread on but- tered pans to cool. Cut into pleces and it Yked, dip in meited chocolate. Sweets tor Children. Let the children have their own special candy and keep the rich con- fectionery belonging to grown folks out of their way. Following are some that they will like and that will be good for them: Christmas Fruit Balls. — Measure three-fourths of a cupful each of kind of walnut meats, toned dates stoned prunes. {half a cupful each of candied cher- ries and bits of candied pineapple and grind them all together through the me m-sized knife of the food chopper. Then add a tablespoonful of lemon juice and the grated rind fourth of an orange. Knead this thoroughly with your hands until It all sticks together. Then put somo shredded cocoanut through the food chopfer, after wash- ing the chopper, of course. Form the frult mixture into balds the size of a grape and roll them in the cocoanut Let them stand undisturbed over- night on sheets of paraffin paper. Teanut_Clusters. —Cut up helf a of sweet dipping chocolate, which can be obtained at any first- class grocer Put it into the top of a small double boiler. Pour boil- ing walter Into the lower half, put it over the fire, get ‘in the top part containing the -chocolate and let it melt gradually over the hot water, When it is melted stir in a pint of roasted peanuts, measured after the shells and hulls have been removed. Then spread some shests of paraffin paper on a large mixing board and dip up a small teaspoonful of the chocolate-peanut mixture, dropping it on the paper. Do this with the whole amount, putting the candies a small | distancé apart. Let this stand until firm, Doris' Lemon-Nut Candy.—Mix two and one-half cupfuls of brown sugar with half a cupful of milk, three tablespoonfuls of butter, one tea- spoonful of molasses and a pinch of ealt. Cook until the mixture reaches the soft-ball stage when tested in cold water, then add one tablespoon- ful of lemon juice, one teaspoenful of vanilla and one cupful of crushed nuts of any kind. Pour in shallow pans to cool. Facts About Eggs. Eggs are often spoken of as belong- ing to tho protein, or body-building foods. True, they contain in the yolk several other valuable food elements, fat and iron being among the most {mportant. It is in the body-building group, however, that thev are most often classed, and the first thing we should know ‘about them is how they compare with meat, for which they are often substituted. The following table gives this com- parison: Eggs, Lean Meat, ik 3 14.8 10 10 0 From the above, the home dietitian may see at a glance that eggs are to be regarded as a feod to be served with starchy dishes. One writer points out that while the popular ham and eggs combine the body-building substance, the fat, and the, ash, they lack other important eiements, the starch and sugar. “French toast,” says this writer, E. H. 8. Balley, ch nearer furnishing -around meal.” Earller experiments In the digesti- bility of eggs dealt chiefly with the time eggs remained in the stomach. Later work has shown that the meth- od of cooking has a decided effect on the digestibility of eggs, and that hard-boiled eggs are more difficult for a delicate system than those which have been ailowed to coddle or cook slowly in a moderate temperature. Rapld bolling tends to harden the al- | bumen and to render it less digestible. The best method for preserving eggs is that of cold storage. It is sald that eggs placed in cold storage during the early spring months are in a better state of pres- ervation the following summer than so-called fres heggs. Exposure to & ummer temperature is inadvisable if EES are to be placed in cold storage. SEA “ORANGE” ON ROCK. A close ally of the sea-cucumber is the sea-orange, which occurs on rocky shores from New England northward, asys Nature Magazine. When —this animal has the tentacles withdrawn it rather resembles half an orange stuck on a rock, as it iz & bright orange color, Add | THE COLOR CUT-OUT A Bear in the Woods. “What'll our families think when we don't come home tonight?’ Joe asked Sam, stamping to kee, warm. “1 hope they'll know we're Most and will start a searcl “If it weren't sa cold I could stand it better. Wish I had my overcoat { Say, Sam, they say there are ars in these wdods,” Joe suggested. But I guess if any came near. Sport could keep them away. Here Sport,” he called. The dog did not answer. “Ho's 10st, 100.” sobbed Joe, It seemed like hours that the boys | walted. Suddenly they heard below a crashing through the trees. A bear! They shivered. It drew closer. Joe saw a light and in a moment Sport came bounding through the brush. Joe's father followed, with a lantern, and, best of all, big coats for the boys. “Hurrah for Sport!" 1bny.~ “He went for help. Color Joe’s sheepskin tan to match his ‘breeches. | (Copyright, 1928.) Then shouted the i Apple Recipes Blanche Ingersoll, a' well known {food specialist, has written about pples. The fact that the apple sea- {8on is at its height has suggested the |timeliness of recipes showing ways to Juse this ~delicious and wholesome | fruit | Miss Tngersoll here gives some of her recipes: App: uce.—Wash and pare apples and cut Into smail pleces. - Place in a saucepan with just enough water to keep the apples from burning. Sprinkle with sugar, using one or two tablespoons of sugar for eac apple used. 1If corn sirup Is used in place of half of the sugar the sauce will be more transparent and attrac- tive in appearance. Cook very slowly and stir occasionaily while cooking. The apples may be mashed with a potato masher or preesed through a sieve. For a white apple seuce, use a small amount of lemon juice for flavoring, and for a brown sauce use frcllnd cinnamon or grated nutmeg. € the apples are good ones, very little additional flavoring will be needed. | Coddled Apples.—Wash, pare and core lapples. They may be left whole or cut Into halves or quarters. Make a sirup, using one-third as much sugar {as water. Corn sirup may be used in place of part of the sugar. Drop the_apple into the boiling sirup and cook gently until transparent. The apple should retain its shape during cooking, hence it is better to cook only & few pieces in the sirup at one time. A slice of lemon or a stick of lelnnamon may be ocooked with the |mpples. If apples used have a pretty ired color, a very attractive dish may be made by cooking the apples with the skin on. Haked Apples.—Wash and core apples and piace in a baking dish. Fill the cavitles with sugar mixed with cinna- non, using about one-fourth teaspoan cinnamon and one tablespoon sugar for each apple. Pour bolling water into the baking dish to the depth of one-half inch. Bake in a moderate oven until the apples are soft, but not until the skin hursts. About thirty or forty minutes are required, jdenondlng upgn the size of the apples, {The apples may be basted occasion- ally with the sirup in the dish® Serve {with a bit of whipped cream or jelly jon the top of each apple, or with isirup from the dish. Apples en Casserole—8ix medium- | sized apples, one cupesugar, one cup { water, two tablespoons flour, vanilla. ! " 'Wash, pare and core tha apples fand cut them iIntoe halves, Place them in a covered baking dish or casserole and pour over them the | sugar and water. Sprinkle the flour over all. cover and bake in a mod- erate oven until the apples are soft, | but not mushy. About forty minutes |are required. Stir the vanilla into the sirup, which is to bt poured over the apples for serving. Baked Apples with Cereal—An ex- cellent breakfast dish or a simple dessert for children is prepar~d as follows: Wash and core apples and place in a baking dish. Fill the cavi- | ties with sugar. Pour cooked oat- meal or cooked minute tapioca over the apples and bake in a modérate oven until the apples are soft. Serve with sugar and cream. Pork would not be pork without apple sauce, put if the apple sauce is not at hand it is a very simple 1 matter to prepare. Menu for a Day. BREAKFAST. Stewed prunes. Oatmeal with cream. Rice griddle cakes. Toast. Coftee. LUNCHEON, Fish hash. Potato cak Rolls. Lemon cakes. Tea. DINNER. Tomato bisque. Baked pork chops. Boiled onlons. Delmonico Potatoes. Apple dowdy. Coffee, RICE GRIDDLE CAKES. One cup cooked rice, 1 pint milk, 1 egg, salt and 2 table- spoons of sugar, 2 teaspoons baking powder and flour enough to make rather a thin batter, LEMON CAKES. Cream % cup of butter, grad- ually beat in 1 cup of granulat- ed sugar, the grated rind and julce of 1 lemon, the beaten yolks of 4 eggs, 1% cups of sifted flour mixed and sifted again with % teaspoon of soda, and finally fold in the stify beaterr whites. Bake in smail buttered pans, ice when cool and decorate with candied cher- ries and tiny strips of citron. DELMONICO POTATOES. Pare 6 mellium potatoes, chop course. Season with salt and pepper. Put layer in baking dish, dot with pleces of buter, then add another layer. Cover with milk until well molstened. Bake in moderate oven one hour or longer. v 1 How To Work Em Discloses to Husbonds the \Dorothy Dix &5 aging Wives “You Can Cajole a Woman Into Doing Anything, But You Can’t Drive Her an Inch” Applied, —This nowledge, Makes Contented Wives —a. SRAL women were discussing a long and expensive pleasure trip upon hich ¥ husband will let me” “Let you!” jeered a fourth woman. “Why there is nothing on earth you want to do that your husband isn't anxious for yeu to do, and nothing that you want that he doesn’t try 1o, give you." “That's just it” said the woman. “My husband is so good and generous to me, he is so cager to give me every pleasure, that I have to watch my step all the time to keep from imposing on him. It puts me on my honor, you know, not to take ad- Vn’nlugc of his unselfishness. he were tyrannical, 1 would fight for my rights to the bitter end. ha were close and stingy, and begrudged me any little pleasure or Indulgence. I would feel that I had a perfect right to outwit him, and take everything I could get. But you can’t do that with a husband who would glve you the world on a silver salver 1f he conld, and who leaves every door wide open for you to come and g0 as you please. “That binds and hobbles you, and hands you over to your husband to do wihmt he will with you.” “True,” creatures, and It Is so “re asy to work would only devote one-hundredi manage a wife as he does to hi . e HE a reliminar survey starting out to discover the north pole. and_money in his pocket to find out mother's daughter of us can be worked. “I never, for insfance, meet up with a disgruntled, two of them were about to start. id a third one. said the first woman, “we women are such sim) us, and enslave us, that i to marvel that every man hasn't got his wife right under his thu v e 1k o stick that dances at his pleasure; I i et e ety :nrl as much serious lhought to how to s golf stroke. the average man gets marr %3¢ his wife's psychology than he do “I belleve I will go, too, DOROTHY DIX. le primiti never cease b. He if he But he doesn't. 1ed he no more thinks of making o Yet it would be peace in hig home the simple formula by which every dissatisfied woman who ralls at matrimony as domestic slavery, and who hates housework, and neglects her husband and children, her own latch key sort of a dunderheaded hus “I know he is the type o place being in th h and thinks that she needs any diversion. that when she got mar her home is a prison, her jail, and she is aiw “But If she knew that she w her band was anxious for whenever she felt lik and is making her own nd she has married. ) man who is always talking about a woman's who never takes his wife anywhere, or and openly envies every woman who has living, without knowing what He is the kind who makes her feel ed she got a life sentence at hard labor, and that d he is her jailer. ays trying to break out. e free to go whenever she liked, and that r to go tripping, as it. why she would be nalled to her own fireside. The result is that she hates the English say, “And it is the same way with the women who are always complaining because they can't have the things that rich women have. t care whether they have them'or not: that their bat is good enough for them, instead of the that their husbands do: husbands think that a wool furs that Mrs Croesus has, that makes them peevish. It is thinking Why, any husband ify any wife and make her perfectly satisfled with her lot by taking her window sho costly sables, a “ My dear, these can't give them to yo gh - having that pity the poor most g > what you de hundre contented il ND T A housekeeping, waster, without fe “ never. hear a m ling like saying setting for your beauty.’ speech made to them, would go home perfectly iresses, who had nothing but matched ing, and picking out the biggest limousine, and the most rigeous tiara, and saying to her: erve, and it breaks my heart that T world what a queen you woald look Ninety-nine women out of a berating his- wife's extravagance and poor d telling what a to him, gh sense to know that you can cajol bad manager she is, and what a our poor simp. haven't you woman into doing anything, u can't drive her an inch? Keep on knocking her for her extravaganc d she will run b more bills on you out of pure revenge because it is her only way of getting even with you . “But If you want her to be economical, tell her what a good manager she is. Praise her thrift. that you couldn’t get along without every nickel until she makes the buffalo how “Nor did any man ever get anvthing except dyspe| with hin wife's cooking, and throwing mother any woman into memorizing t can jolly Make her feel that <hd is helping you by savi her assistance, and she will squ in agony! a by finding fault ples in her teeth. But vou cookbook and making a burnt offering of herself on the gas range by extolling the merits of her food, and boasting publicly of the kind of dinners she gives you. “Managing a wife! Huh! It is the easiest thing in the world. Strange, isn't it, that so few men ever take the trouble to learn how to do it?" DOROTHY DIX. (Copyright, 1923.) TREES OF "WASHINGTON BY R. A. EMMONS. SCOTCH PINE—PINUS SYLVESTRIS. The Scotch -pine, or Scots’ pine, is a natlve of Europe and eastern to western and northern Asia, where it is one of the most important of the timber trees. It gyows from 70 to 100 feet high, pyramidal when young, in old age with spreading somewhat pendulous branches, form- ing a broad, often picturesque, head. Thore is a light bluish tinge to its follage which, together with its loose, informal habit, gives the tree a more cheerful aspect in place of the somberness of some of the pines. Hence we find it frequently planted about homes in the northern states. In handsome grace, however, it falls far short of our own white pine or of the beautiful Asiatic pine of the Himalaya mountains. Tt is quite hardy. grows rapidly igorous and dependable, and out on the prairies is" often made use of in windbreaks, belng one of the few trees able to flourish before the hot dry winds and with little rainfall. The leaves are in clusters of two. They are one and one-half to three inches long, stout and rigid, acute, twisted, bluish or grayish *green. The cones are ons and one-half to two and one-half inches long, short- stalked, conic to oblong, grmylsh to reddish brown, abundant, neatly dropping as soon as ripe, Instead of remaining on the tree for years, as YOU DO NOT HAVE TO MAKE shamatans Ouof{ee IT IS MADE JUST DISSOLVE IT AND DRINK IT. A GREAT CONVENIENCE AND OH, SO GOoOD! is the habit of some of the pin There are over fifteen horticul- tural and geographical varieties of this Scotch pine. There is a variety with foliage of a blue-green silvery hue, another with the young leaves yellow, another with leaves a_ dirty greenl-h white, one with pendulous ranches, and others. The tree illustrated is one at the edge of a strip of woods a short distance southeast of the Lincoln Memorial. There are numerous other specimens of this tree in the same woods. This, by the way, is a very charming little woodland park which will welcome and repay well the in- forest and familiarity of the tree ove . The Weakly News. Weather. Deliciou Sporting Page Skinny Martin was sipposed to box Reddy Merfy six rounds in Reddy's back yard last Sattiday aftirnoon on account of Reddy having challenged him and Skinny excepting the chal- lenge, but Sattiday wen the fellows went erround to Skinny's house to find out wy he hadent came out yet Skinny sed he had a tooth ake and a pane in his eye and besides that he sed he had a splinter in his foot and a funny feeling up his nose, but he looked all rite ony he sed looks was deceeving beoause he allways looks all rite no matter how good he's not, s0 the fite was posponed indefinite on account of Skinny wouldent postpone it definite. Ed Wernick offers to leeve enybody punteh him all their mite in the stum- mick ony nobody hasent excepted the offer yet on account of him wunting to puntch them all his mite in their stummick afterwerds. Short Story by Leroy Shooster A Reason for Everything A boy was laying in bed dreeming slitely. Suddinly the hole house began to shake. “There must be a train going past,” sed his father. “How can {t?" sed the boy waking up, “There's no railroad neer heer.” “Thats rite” ansered his father. Jest then there was a erthquake, The End. cka About Intristing Peeple Sid Hunt has a cuzzin keeps a can- dy store but that dont do Sid eny good because that cuzzin is mad at Sids family. Intr| g F Chocolate Confections. Readers who would like to get in touch with the expert who prepared these recipes may send a stamped ad- dressed envelope to Winnifred Stuart Gibbs, 37 West 39th street, New York cit. Vassar Fudge.—2 cups white granu- lated sugar; 1 tablespoon butter, 1 cup cream, % cake chocolate. Put in the sugar and cream, and when this becomes hot put in_the chocolate, broken up into fine bits. Stir vigorously and constantly. Put In butter when it begins to boil. Stir until it ereams when beaten on a saucer. Then remove and beat until quite cool and pour into buttered tine. When cold cut in diamond- shaped pleces. Chocolate for Dipping. more dipping chocolate. Stir the sugar, sirup, pure corn sirup and cream until the sugar is melted, cover and let boil three or four minutes, then uncover and let boil, stirring often but very gently until a soft ball may be formed in cold water, of until the thermometer registers 216 dcgrees Fahrenheit. Set the saucepan on a cake cooler and when the mixture becomes cool add the fruit and beat until it becomes thick, then turn into pans lined with waxed paper. In about fifteen min- utes cut into squares. Coat these with the chocolate. Cocoanut Cakes—2-3 cup granu- lated sugar, % cup (scant fneasure) water, 1 cup, leas 1 tablespoon, pure corn sirup, % pound desiceated cocoa- nut, i pound dipping chocolate. Heat the sugar, water and pure corn sirup to the boiling point, add the cocoanut and stir constantly while cooking to the soft ball degree, or unti] a little of the candy dropped on a cold marble may be rolled into a ball. Drop, by small teaspoons, onto a marble or waxed paper, to make small, thick, rather uneven rounds. When cold coat with chocolate melted over hot water and cooled properly. These cakes are very easily coated. 13 cake or Healthful Delicious BEDTIME STORIES Mr. Mocker Leads the Way. Teave other folke' affafts alone And attend strickly to your own. —Nanny Meadow Mouse. Danny Meadow Mouse had just said that he wished he could see the Sala- mander that hie friend Mocker the Mockingbird knew down there in the Sunny Bouth. “Follow me,” said Mocker. “I re- member now that I noticed some of his little sand hills not far from here, and some of them looked new. If he is at work over there, and I think he {s, perhaps you will have a chance to see him.” S0 Danny and Nanny Mendow Mouse followed Mr. Mocker, and presently they came to a place where a number of little mounds of sand were scattered about. Mr. Mocker looked these over sharply. Finally he stopped just above one. He called Danny Meadow Mouse over. “He's here” saild Mr. Mocker. “He made that sand pile this morning. If you'll open his door in the middle you probably will have a chance to see him.” Then Mr. Mocker laughed at the funny expression on the face of Danny Meadow Mousé. You see, Danny couldn't see any door. All he could see was just a mound of sand. @ ¥Climb up on that mound and dig right in the middle of it” com- manded Mr. Mocker. Danny hesitated.” He knew noth- ing about the maker of that mound. He didn’'t know how big he was. He didn't like the ldea of opening a door of another person’s house. He sald 80. Mr. Mocker laughed. “That lsn't really his home," he explained. “His home is somewhere underground. but pacKets which | | By Thérnton 'W. Burgess. where I haven't the least idea. e has been digging a tunnel right near here and he had to get rid of the sand, s0 ho pushed it out in this pile.’ When he .pushed the last lot out he closed the opening by paoking it full of sand. All you have to do is to dig that sand out, and thea &° off to a place where you will feel safe and can watch, ‘1 am quite sure you will not have to walt long to ses my friend Salamander.” “Don’t you do it, Danny,* said Nanny Meadow Mouse. *IN good, ever comes from meddling in the af- fairs of other people.” But Danny's curiosity had been aroused. With every minute it grew stronger. Besides, he trusted Mr. Mocker. He didn't belleve Mr. Mocke would get him in any trouble. Th spirit of adventure was in Danny He wanted to learn all he could about | this Sunny South and the peopls who lived there. Hesides, he wanted to know ahout the tunnels that Mr. Mocker sald Salamander made. Those might be very useful to Nanny and himself some time. just as more than once the tunnels of Miner the Mole on the Geeen Mead ows had been useful to them So Danny hesitated oulr « few minutes. Thep he climbed up on that little mound of sand and mads ready to dig. (Copyright, FEEDS THROUGH “ROOF.” One of the most abundant species on rocky coasts is the barnacls, = sedentary form which looks more ‘like a mollusk than a crustacean, sayg Na ture Magazi When it {s cosrered by the tide tha two top plates af the shell open like a little door awd the animal feeds by waving minuge or ganisms into its mouth with its, feath ery feet. 1923, by T. W. Burgess) Never in Bulk "SAIIAD T E A is sold only in air-tight alaminum [y retain all the garden freshness. Try it today. ADELICIOUS food con- fection, wholesome and appropriate at any season. Economical and satisfying. Standard for half a century 'HEN a coffee can capture the taste of conservative New England, entice the fancy of Southern epicures and win perma- nent favor with the sturdy West, it must be a remarkable coffee. Such a coffee is “Seal Brand.” For forty where. excellence. Seal Brand Orange Pekoe Tea years Seal Brand Coffee has been meeting every demand of the most exacting taste. Within two generations its sale has spread to cover all the forty-eight states. To-day Seal Brand Coffee is the leading seller with thirty thousand better class grocers—every- Seal Brand Coffee has an appetizing aroma, a rich, full flavor, and it is uniformly excellent. It comes to you absolutely fresh, in one, two and three pound sealed tins— never in bulk. Try it to-day. of equal In screw-top canisters only. Chase &~Sanborn’s SEAL BRAND COFEEE