Evening Star Newspaper, January 18, 1924, Page 36

FEATURES,’ " | Adventures of the Fedwell Family His Rbmc" First The Children Learn While On ?y WIN How to Order - Food a Journey. IFRED STUART GIBBS Food Specialist —_— Great was the excitement among the Fedwell children and their chums, the Eatums and Slimkins. A special week end trip had been planned by a friend, who had invited them to her beautiful country home, and their mEues were WagEing. The note said we should have to zet lunch, on the train,” sald Sally im eagerly, “and that wiil make it seem like a long trip. Won't it be fun®” Just then Mother Fedwell came along, as she had a habit of doing st needed. u thought for vyou, chil- at will make the journey m even more grown-up and im- How many of vou know to order a meal on the dining verybody knows that,” came of her own Florence. Don’t vou Know, mummy, that daddy says ible’ to order a dinner properly one of the first proofs of an exp 1 man or woman of the world? with joyous whoops of shouted: Too muc! Too much swank! e the tumult had subsided Mother Fedwell showed the children | that ordering food on a diner was a different mutter. “Now that we are getting-back to the more substantial portfons that we had before the war,” she sald, “the old temptation to overeat while tr eling is again with us. Of course, the | change of sceno and the pleasant ex- citement of a trip contribute in a very natural way to increasing our appe- tites, vet we must still be careful.not to overdo the matter. Conditions while we are traveling are quite dif- ferent from those at home, and the shut-in air, the lack of physical rest and relaxatfon and other unavoidable circumstances sometimes offset the £ood effects of the change. And here is just where the question of food helps. fou know T am constantly: im- pre g on you the advantage of eimple meals, so that the stomach need not have to work on a great many different kinds of food at the same time, and just remember that this is doubly important when You are traveling. The serving kitchen ©of a Pullman car is a marvel of effi- ciency, but in the very nature of the case the chef canuot prepare elab. orate dishes as well he can the simple ones. Neither can we expect to have as many fresh vegetables as when we are at home. “If you are planning a hearty lunch that may have to take the place of a dinner, I suggest that a well brolled chop is a good dish on which to place your main dependence. Chops and Steaks aboard train are always de- liclous, the cuts are from cholce meats and the special broflers seem to add an unusually appetizing flavor. “With the chop or chops might go a dish of creamed potatoes. Don't let the chef fry your potatoes; he cannot buke them as well as you can at home for he must serve a large number of persons very rapld- ly, and frying is one of his pet pro esses. But he can and will send you dish of stewed potatoes that will be ‘to the queen's taste, as the twins would probubly express it, and no matter if he does use evaporated milk, your potatoes will be ‘good eating’ and good nourishment as well. * “A dish of cooked vegetables from the chef’s stock of canned foods will be another good accompaniment to the chops, and I suggest that you leave your salad until your cook Is once more on a stationary basis. It is diflicult to keep salad plant and ready for immediate service with- in the narrow diner ert, fce tream or fruit, v ne. Pastry either be of the indifferently attractive va- riety that is hastily bou train-starts, or even highest possible quality it will un- avoidably suffer from its limited quarters 5 ‘Of course, you children are quite prepared to hear me say ‘no coffee,’ and so I suggest orderinz one of the good bottled waters. Milk, certain- Iy, if you know vour raliroad and your chef; but on a road whose buy- ing habits you have not studled vou will do very well with the water or a of bottled grape juice. not, I beg of ¥ou, one of the so-called Soft drinks, that will add more than 1ts ‘bt toward u i ing digestive appa The children look as to the attractiven suggested by Mother F 11, but, be- ing good sports, they were willlng, in the language of Fatty and Grubby, and the train be of the chilled | Deadly - Rival DorothyDix Baby as Co- respondent It’s a Great Thing to Be a Good Mother, But Don’t Overdo It ‘at the Expense of Being a Good Wife—Neglect Never Good for Husbands. The Weakly News. Weather. Swell. Spoarting Page Last sattiday aftirnoon Artie Alix- ander beet Reddy Merfy 3 strate games of checkers before a large au- dience consisting of Benny Potts, Sid Hunt, Sam Cross and Leroy Shooster. Afterwerds Reddy wunted to box Artlo 3 rounds, belng a round for ery game, “ony Artls wouldent change the subjeck. Exter! Hero Gets Deckorated! volinteered to clime up and get {t, wich he did and was deckorated for a hero by getting a wite meddle pinned on him saying on it Vote for Cleve- land, being a old meddle Benny Potts found in his mothers button box. Pome by Skinny Martin Musical Sounds “Who wunts more pie?” are lovely werds ' And “Keep the change” sounds fine, But If we had our cholce of ixpres- sions, “Skool is dismissed,” wpuld be mine. Intristing Facks About Intristing Peeple. Amung well known peeple who bleeve in originality and take their bath some other nite except Sattiday are Leroy Shooster, Ed Wer- nick and Maud Jonsin, + Things You Awt to Know Allways put your hand in frunt of our mouth wen you yawn for 2 rea- sons, ferst for poiteniss sake and 2dd 50 you can feel how Avide your mouth is opening so you wont be so libel to dislocate yous v w Hot agd Cold BY WINIFRED STUART GIBBS, children, children. children. Children are popularly supposed woman indissolubly together in body would be interesting to know how many estzgnged husbands and wives began drifting apart with the advent of the first baby. to be the tie that binds a man and and spirit io marriage. Often this is true, and in their love and hopes and ambitions for their children a husband and, wife literally do become “two souls with but a single thought, two hearts that bgat as one.” Also very often fox the sake of their children men and women endure a marriage that they have come to loathe and hate, and are bound together like prisoners movement they make. ‘whose balls and chains clank at every Unhapplly, chfldren’s hands do not always draw husbands and wives closer together. happens it is oftener the woman' They just as often push them apart, and when this fault than the man's. Few men prefer their children above their wives, but for the great majority of women their husbands exist only as their children’s father and ' &s purveyors to their children. - The firstybaby definitely and for of jolut. all time puts the husband’ Up to that time husband has been king of the domestic realm. His wife has put on her prettiest clothes and adorned herself for him. She has been chum and playmate. entertain him. She has exerted herself to amuse and She has looked out for his comfort, has seen that he had the best of everything, and he has revelled in the bliss of having the center of the stage and the spotlight turned always upon him. Then arrives the baby, and from having been the worshiped head of the house, husband finds that he to do him reverence. W . . he admires her or not. &o out at 7IFE no longer cares what sort of a figure she cuts in his eyes She looks sloppy around the house because the baty pulls at her clothes and musses her chiffons. ight she refuses because she can't leave the baby, and If he drags her along anyway, she interrupts the most thrilling part of is nothing. with no one so poor or whether When husband wants to play to ask him if he thinks the nurse has forgotten to give the baby his bottle. There are no more chatty evenings at home, because she s off |, worshiping before the baby's shrine. 8he quits reading anything but baby books, and her conversation gets to be wbout as stimulating as sterilized milk. There are thousands of homes Ikes and prejudices that are spends on_himself becau: ND every proper care and attentlon. They will nag their husbands into giving up smoking so that they can buy the baby a real lace cap. literally work their husbands to death that their daughters may go off to finishing schools and their boys have the latest model sports automoblile. W the average man loves his children, but he has not this crazy, Obsessing passion for them that their mother has. When the first baby comes he is proud of it -nabm'nah otdu. and he wants it to have ut he doe. She is too busy with the baby to show her husband any of the littlo attentions that men sg love, or to See oven that he has the things he likes to eat. . which are run exclusively for the There is never any food on the table except just the simple things that children can eat. There Is never any conversation except about the The wife never manifests the slightest interest in her husband, or shows him any affection. All of the tenderneas, the caresse ind understanding are lavished on the childr and 4 There are thousands of women who begrudge every cent that husband they want the money to throw away on the|around the rcom of the hotel in the, woods at Bear Lake. logs with rough-hewn beams across the Indian mounted deer _heads _with antlers and ull sorts of tA&phics of the hunt. “I"like these big snowshoes best,” the sympathy It is the children's llkes remember catered to. ‘There are thousands of women Who c t want to spend hours blankets, COLOR CUT-OUT New Kind of Footwear. “Isn't this the most wonderful old lodge!” exclaimed Bllly Cut-out, gazing elling. On the walls hung aid Betty, pointing to the corner. “They bBelong to our Indian It was made of COOKING FOR TWO Beverages. 1In spite of the rigors of the elght- eenth amendment. beverages still play an impertant part in the economy of the housshold. Most important of all s water; In fact, this is so important that it must have a chapter all to itself, except in so far as it enters into the composition of the other drinks with which we are now con- cerned. , Out of deference to the season it Wwould seem to Le in order to begin Wwith hot beverages. The housewife who 18 cateriug for two_individuals faces the same problem, that of muk- ing bher products attractive, as she jdoes when preparing meat or oth {food stuffs.” In other words. much easier to cook for four or mor persons than it is for two. The law which govern the chemistry of cook- ery seem to be plunned for a larger group. However, the very fact of {there being a problem to consider will put the housewife on her metile and spur her on to & special effort. Simple heat has a slightly stimu- lating effect. For adults it i3 permis- j#ible to increase this stimulating ef- fect by the use of warm-made tea and coffee. To make tea for two use four cups of boiling water and six heaping tea- spoons of tea. Scald an earthen or granite teapot; put in the tea and #dd the boiling water; remove to = cool part of the stove and let st for three minutes, or cream. In the case of persons who wish a particularly mild tea, the teaball is suggested.” With the teaball one can prepare the beverage at the table, and this is, perhaps, the least harmful of all methods of preparation. Now about coffee. In this connection it is worth while Serve with lemon | to comment on gome work recently completed at the Massachusetts In- Stitute of Technology. After careful experiments carried on over a period of three years, It has been found that proerly made coffee is @ safo stimu- lant for adults. The most popular and satisfactory {method of preparing coffee is to use the drip or filter method. If you ysa jan old-fashigned coffee pot place two gnd a half cups of fresh, clear n the pot and bring it to a be 4 Koon it boils remove the pot fro the and udd three heaping o | five le Epoons of ground enf fee, 1 usion stand thres minutes. The coffee should be kep' hot, but do not allow it ¢t recdy the pot in which y coffes which armed Pour the coffe grounds, filtering it throug # muslin cloth or paper filter into th serving po Use the grounds only once and keep the coffee pot well scoured Another popular member family of hot beverages €ocoa. Cocou has a elightly stimulating ef fect, but the reaction ie very mild To make two cups of cocoa stir to Eether two level tablespoons of cocoq with ono of sugar. Place these in « { swucepan and “add slowly enough boiling water to make a thin paste add one cup of boiling water; cook directly over the fire for five minutes » in a double boiler and cook | ewenty minute Add one cup of hot milk and serve In making cocoa it is important to remember (o do this long cooking, as otherwise the starch, of which there nsiderable amount, would be raw and indigestible, The Consumer s protected “SALADA” by the name de, 3{ st how naturally it|and I think he wouldn't care lfluu alrs of life as he did;tried them on suid the hotel keeper. So Betty and Billy took turns tramping in ‘the “snowdrifts outside the lodge, wearing the interesting snowshoes. sitting by its crib, gloating over it and marvi breathes., He wants to go about the ordinary before the Laby wag born, and he wants his wife's companionship. But she will seldom go with him, and when she does she fs no fun because she doesn’t enter into the spirit of anything. She has left her whole interest in life behind in the nursery. Nor {s she an entertaining companion at home any more. And it gets on his nerves being told to h-h-h-h-sh” every time he khuts the door, for fear he will wake the baby. ¥ He even discovers that his wife i{s relleved when he goes out without her, and leaves her undisturbed to her infant adoration. And so the rift is first made between them. Each starts on & life in which the other has no part, and that takes them farther away from each other as the years go by, Food Specialist, — Whes is the best not the best? All our lives we have been accus- tomed to having the words “some- thing hot.” as applied to food, con- vey to our minds the last word in satisfactoriness: “hot soup” after a chilling drive: “hot tea” when we are fired; “hot milk” when we are sleep- es: Is this rtule of “hotness” like all other rule: made to be broken? Yes, provided we first apply the in- telligence test to our proposed shat- tering! Unquestionably hot food is, in and of itsolf, better than cold. { The child at school who studies through the afternoon with culy a cold Tunch as a background is dis- tinctly handicapped: the hot and Juicy steak is more appetizing, and in a double sense better food than a bit of cold meat on a packet of tea. It guarantees freshness, flavor and quality. Try it. 1 Lew Davises football stayed up a tree last Thersday and Puds Simkins keeper. have to be in fine trim to see the ice carnival tomorrow!" B mackinaw is brows with blue plaidey bis Crousers 456 blue, hia shoes, Reve nd knitted Dalmet, brown. (Copyright, 1924.) —_—— Oyster Salad. Scald some oysters in their liquor, then drain them. Leave them in a If the true corespondent Wers eve In many a divorce case, it i would be the first baby, for there are alw: plenty of women & man wan find who will play with him while his wife is busy in the nursery; who will listen 10 bim and fatter him while his wife Is telling the baby he is the most boofulest thing in the world. le mamma is holding the baby's | th¢ S uat titote = hand, some vamp is gonerally holding ‘papa’s. A o P - and arrange them on crisp lettuce "It is a great thing to be a good mother. but it Is equally as great a | leaves. Pour o them a dressing thing to he a good wife. And it is a bad thing to do efther one at the made as follows: Beat up one cup- expense of the other. Often children are better off for & little wholesome | ful of cream, then add ona table- neglect, but a husband never is. spoonful of lemon juice, and gradu- Remember that, ladies, and don't make your baby vour husband’s|clly one-fourth cupful of grated Vi horseradish and one teaspoonful of gesciisias (Copyright, 1924.) LOBOTHERRIX vinegar. This dressing makes a nlce L AUSAGE is one of the supplies | basket {nd fry 1n7botideop Tat until it is well to have in the house | Suyugage Rolls—3Make a nice biscult thes: cold days, using. it to dough. roll it about a fourth of an give variety to a meal, but n\,g‘::r(h“(hlhk. au:; cut into ovals. Bake arving 130 : . . rs. first brushing the lower sorving too often. Sausage meat ith meltdd butter and laying on Eives a delicious flavor to ma crisp, cooked smal} sausage, dishes, beside forming the b y into the dough. Iut many substantial luncheon and sup- [§f] the top l:‘(’f(f;fifficiv:‘:;‘g-fifho\vxx; per combinations. Use only, the best | tir when removed. from. the oven, brands of sausages. Do not look for |Place on & flat serving dish and cover bargains in this article of food. IEien Siae eun i o Wl lian When frying sausage. to prevent!tored canned pews s oursting cook, slowly and prick well | Some Good Pancakes with a fork. Some cooks Drefer 1o | Datter is an old Sason werd mearn- sot the pan in & rather hot oven and | ing to beit and certainly ufless pan. bake the sausages. .This insures |cake batter is well beaten, good pan. | whole, well cooked sausages, but of | cakes cannot be made, & different consistency from those | fricd on top of the stove. Sausage | meat is preterred by many and is us- | ually somewhat cheaper ‘than the lity, not kind, is the | or in buying sausage. mbined with any suitable ingredi adds richness and tast| i dish. Any of the fellow ing dishes will be relished these anappy days: i For Breakfast. Sausage Toast.—Take oue cupful of coarsely cooked sausage and one tea- oonful of the fat. Put in a sauce get very hot, push te one add o bealen ‘eggs to litdle salt and pepper have been added. Stic the eggs lightly and constantly until they begin to sct, combine delicately with the sau- rage, and when the eggs are just set remove to rounds of hot buttered toast on a hot serving di Garnish and serv: Sausago and Fried Mush—To use seftover sausage meat, mince and add it to Indian meal mush. The nush may also be a leftover molded | in baking powder cans. The next morning cut in half-inch slices, dip in flour with which w little sugar has ben mixed and brown richly In sau- fat. Serve, accompanied by 4 aiwles, as the main breakfast | rambled Eggs and Sausage—Add tablespoonfuls of milk to em'l‘ly required, one to & person. Do | beat, but combine lightly. Add | ¢ and pepper and scramble in a| tablespoontul of melted butter. Place on squares or rounds of hot buttered Toast and sprinkle with coarsely minced hot sausage, using leftovers. Sausage, Fried Apples and Potatos: w4ut some sausage meat into half- | ‘h slices, dip_in rye flour, and fFy brown. While the | 1wo e | cupful | sugar for en this process depends that lightness which is 80 essential. When the mixture is beaten in a ¢nol place, cool air is incorporated. When heated, this expands and gives that lightness with which we are fa miliar in all well made pancakes. Properly prepared and well cooked, they are as digestible as delicious and a little care and the strict following of a guod recipe are all that is needed Vfor succesa. Buckwheat and Cornmeal Cakes.— Sift a quart of buckwheat with half a cupful of cornmeal and one tex- spoonful of salt. Add a_yeast cake which has been dissolved in half a of warm water. two table- spoonfuls of molasses and one quart of warm water. Beat hard for five minutes. Set rise over night in a warm place. If the batter smells sour in the morning add a lfttle soda dissolved in warm water. Always mix your buckwheat cakes in a large jug or bowl, leaving plenty of Toom to ris to 2 kes.—Pour one-half a pint of scalding milk over one cupful of boiled rice and let stand over nigh In the morning add one cupful an one-lalf of sifted «flour, two tea. spoonfuls of baking powder, one tea- spoonful of salt, one tablespoonful of one tablespoonful of melted butter, two well beaten eggs and one cupful of cold milk. Bread Pancakes—Pour one pint of scalded milk over one pint ef bread crumbs and let stand over night. Next morning add one teaspoonful of s one cupful of flour with whickt been sifted two teaspoonfuls of bal ing powder and two eggs, the yolks and whites beaten separately. Don't forget a tablespoonful of meélted but- ter or lard. 5 Sour Milk Pancakes—Do not at- tempt to use pasteurized milk for ng, core some tart pples and halve them crosswise. Dip mixed flour and sugar and fry { these, for it does not reaily sour, it | merely spoils and the flavor is nof at lall good. The milk should have the ~ausage nd carefully in a little of the fat in anotber pan until soft Arrange dur-! sausage and brown, but not broken. the sausage on a hot platter, round with a wreath of the apples, and serve. Oven-fried potatoes are deliclous with this dish. Cut pared raw potatoes into eighths lengthwise and soak for an hour. Dry, put in a shallow greased pan in a single lay- er, sprinkle with salt, and set in a £00d oven. When warm, brush Tightly with sausage fat. Return to the oven and bake until the outside is crisp nd brown and the inside is soft. For Luncheon. “hicken and Sausage—Dice some ft-over chicken, add two diced ardboiled eggs. & dash of cayenne, o teasnoon{ul each of minced parsiey, and scraped onlom, and moisten 1b: with good chicken gravy op cream sauce. Place in a shallow but- tered glass baking dish and cover With one incd of highly seasoned mashed potatoes. Brush the top with beaten egg and press small cooked uausages into it in a pattern. Brown quickly in a_hot oven. Peppers and Sausage—Cut the tops rom the required number of large, reen sweet peppers, remove the reeds and seald with bolling water for about four minutes, thengdrain. “Lop two or three ripe tomatoes fine, or use the same amount of stewed to- anato or tomato sauce. Add' to this “our mificed cooked sausages, or the same amount of sausage meat, half | 4n onion minced, half a teaspoonful of meat sauce, and two or three ta- blespoonfuls of fine bread crumbs, or cheugh to make the filing of ‘the ight consistency. It should not be overstifi. Add salt and pepper to 1aste, and_fill the peppers with the mixture. Set close together in & but- tered pan. cover the tops with fine bread crumbs, dot with butter and Urown in a hot-oven. Half a cupful «of green or canned corn coarsely chopped is an appetizing addition. Swies Lggs with Sausage—DMelt one tablespoonful of butter in a ather small frying pan, add one cup- ful of cream or top milk, salt and pepper, and a seasoning eof meat ~auce or tobasco sauce. ~When hot, slip dn four eggs and add two table- spoonfuls each of grated cheese and fine bread crumbs. Spoon the hot Tiquid over tho eggs until the whites are set, and then remove to shices of hot buttered toast. Cover with the cauce, garnish with small .cook ausages and serve. * Tomato an celery salad is a nice accompaniment to this dish. Hominy and Sausage Croguettes.— ook gome emall sausages, then halve them. When cool, cover reach half ith rather stiff cooked hominy. The iominy should not be hot, but’ Warm cnougir to manipulate into croquette form. Roll in salted and peppered lightly beaten egg, to which a lttle ~old water has been added, then in ine crumbs. Place o a wire frying | & . erally cream left on it, and be slightly clab- Lered. A quart Is sufficlent, and with it mix enough sifted flour to make a batter, add two well beaten eEES, one teaspoonful of salt, one Yard and a level teaspoonful of soda tablespoonful of melted butter. or dissovied in a little cold water. Add this last of all, then stir well and oy Peach Griddle Cakes—Slice thin ten halves of canned peaches. Sprine kle with sugar. Beat two eggs, into a foam and add one pint of milk. Add one-fourth cupful of sugar, & sprinkle of salt and enough flour, into which a teaspoonful of baking pow- der has been stirred. to make the mixture into a pancake batter. Stir Y | the peaches into the batter. Put the griddle on the range and put Into ft butter or dripping, just as you would for frying pancakes. Pour enough in the griddle for a cake and fry brown, Use “all the batter this way. Serve with butter and sugar, or sugar and cream. . Tomato Pancake: Make a plain of flour sifted ?a'uer :I‘;h one cupful nto a dish with one-fourth teaspoon- ful of salt. Add one well bs-tsr‘: eR% and one-half a cupful of milk. Mix until smooth, then beat for about thres minutes. Add another half cupful of milk. " Take some well seasoned cooked spinach and rub it through a sieve, add a.few fine bread- crumbs slightly moistened with milk, about half the quantity of grated cheese, and season all with salt and pepper. Have this piping hot, and as each pancake is fried, spread with some of the mixture and roll. Place them on a hot pl. and pour over & thick tomato sauce and serve. Homemade Sirup.—Sirup for pan- cakes can be made by mixing to- sether one pound of dark brown su. gar, one pound of granulated sugar, one-half pint of water and one t. spoonful of vanilla. Put on the fire and bring to & boil and alijow to boil for about threo minutes. When cool, it is ready to serve. It is better and cheaper than imitation mapl sirup. . Boston Cookies, Mix In the order given, one cupful of butter, one and one-half cupfuls of brown sugar, one cupful of chop- ped pecans or wainuts, one teaspoon. ful of salt, three eggs well beaten, one teaspoonful of soda, dissolved in oné and one-half tablespoonfuls of hot water, and a half cupful each’ of ourrants and raisins, or all raisins. Chop the ralsins coarsely. Add one teaspoonful of mixed spice, the grated rind of one lemon or orange and three and one-fourth cupfuls of flour. Drop by teaspoonfuls into buttered aripping pans. Sprinkle with sugar before baking. e cookles are rich and good and wijl keep well. | All this by way of clearing- the ground for our main contention, {which is thats given certain condi- tions, a meal of cold food, properly prepared and chosen with due re- {gard to conditions and circumstances, may be a weapon in the hands of a seusible person for the combating of indigestion. Not the Indigestion, mind vou, that comes from inadequate food, but that form of the malady which is so often the sequel of our present-dav ten- dency to excess, excess In the ex- penditure of nervous force, in the eating of too much rich food, and in crowding down one meal before its predeceesor hag had time to finish it aliotted task “in getting itself di- |gested: 5 | What, then, s a sensible procedure, {when one has been oversating for & number of days; when the food hus contained an exci of fat; when the cookery thereof has employed yet other fat. to the further undoing of the original good qualities of that same food; and when, pushed by a sudden need for an increase of mental effort, one has eaten not wisely, but too wellp Truly such circumstances call for a menu that is dry; one that is brown,” in the senso that well-made toast I8 brown; a menu “that offers ! cold sliced chicken rather than heavy | fried or oven roast beef. There will accompany the cold chicken the risply crackling cold of well-washed celery, the slice of twenty-four-hour- | old bread, instead of the hot roll ot our past indiscretions, and one will, if he be wise in his day and genera- { tion, sprecad the bread but lightly | with butter. The dessert of such a meal will partake of the nature of a | cold sweet, a bit of fruit, & plate of ice cream, a dish of junket, leaving ithe succulent hot pies and puddings for another day. And the rea why such a pro- gram may be helpful? The reasons are &clentific mot fan- ciful, nor even theoretical. First, under the conditions noted, those of nervous tension, of over- eating, of overrich focd, several things' have happened; the stomach has been taxed beyond the limits of | its proverbially elastic patience. the liver has become dlsgruntied because its supply of fat is excessive and late in arriving at its destination; intes- tinal digestion is interrupted, and the bowels also are forced to join the liver in its waiting game; in short, the whole complicated me- chanicism of digestion has been| thrown out of its delicate adjust- ment. Second, cold meat offers ® these distracted friends of ours, our stom- ach and liver and other organs, fat that {s more quickly taken up than would be the case if it were in the form of heavy hot meats; the stals bread does the same thing with the starchy the celery helps the bowels by mechanical action all the Siie it 1 turnishing valuable min- eral saits for the whole system; the grape juice gives still other salts, and the single cup of black and sugarless coffee acts .as a stimulant without adding any burdens of digestion. —_—— Hot Savory Sandwiches. Cut some sandwiches in any pre- forred size and shape of buttered stale bread dnd spread with chopped and seasoned ham or sausage. 1f ham is used, be sure to leave in a little of the fat Press each sand- wich firmly together. Dip in a mix- ture made by adding one oupful of milk to & beaten egg and seasoning with pepper and salt to taste. Brown rapidly to a rich, warm oolor in a little butter or good fat. The egg& will need more milk if many sand- wickes are to be made. Acco! inted by & green vegetable or a v salad this makes a very satisfactory lunchecn or supper. Fried Bread. Have you ever tried fried bread and molasses? It is a good way to utilize rather stale bread, and chil dren love it. To make, cut some slices of stale bread, not too thin, and dip them one by one, as you need them, in a soup plate of molasses. See that each one is saturated, but not enough to break the bread. Lay the slices in a hfl‘ pan in which a tablespoontul of butter has been melted, and fry, turning from time to time untll slightly candisd and crisped. Be very careful not to scorch them, Serve liot on a warm buttered plate and, add a it when ready to eat. At first BEDTIME STORIES Yowler the Bob Cat Becomes Curious. Who, knowing he |;l(h met his ll'll( b, Dotk rua away will get 3o seratch. Yowler the Eob Cat was on his way to the old cotton fleld to hunt for Little Robber the Cotton Rat. His avay took him near the garden on the edge of which Danny and Nanny Mendow Mouse had made their home. Suddenly Yowler stopped and threw up his head. Ilis keen ears had caught certain queer sounds over in that garden. Something unusual was going on over there. He couldn't make it out at all. Now, Yowler has just as much curi- osity as any one else. He wanted to know what was going on over there. He turned and swiftly, but noiseless- tade his way over into that gar- WHAT HE SAW WAS GRAY FOX POUNCING ON A RUSTY CAN. den, and, creeping from Sstump to stump, keeping himself very close to the ground, reached a place where without being seen he could see what was going on. What he saw was Gray Fox pounc- ing on a rusty old can, knocking it this way and that way, and once in awhile picking it ug and shaking it e thought that Gray Fox was playing with that old can. Then he saw that Gray Fox was in a bad tem- per, a very bad temper. He wasn't playing at all. He was very much in earnest about what he was doing. Yowler became more curious than ever. ‘What ails that fellow?’ muyttered Yowler under .his breath. “He acts as if he has lost his temper over that old can, but what there can be about that old can to make Gray Fox lose his temper is too much for me. He Healthful Delicious | He was curious about that oid can, By Thornton W. Burgess is growing and snarling as if that old can were alive and he was fighting with it. My, my, my, I have never seen Gray Fox in a worse temper. No, | | sir, I have never seen Gray Fox in a | worse temper. Now what under the | sun can there be about an old can to make Gray Fox lose his temper like | this 2" ! For a tew minutes Yowler watched, | and with every minute he grew more | curious. Then he crept a little near- er. “It's a queer performance,” said | he to himself. “It's the queerest per- | formance that ever I've seen. Hello! Now what can be the matter with Gray Fox? He acts as if that paw | has been hurt.” | Gray Fox had stopped knocking | that old can about, and was licking | the paw that Danny Meadow Mouse | had bitten and that had been cut on the edge of the old can. But Le did| this for only & moment or two. Then he pounced on that can again, and once more knocked it about this way and that. Yowler crept stiil nearer. He made no effort to keep out of sight. He knew that Gray Fox had no eves for anything but that old can. Further- more, Yowler didn't care wuch if| Gray Fox did see him. In fact, hs rather intended that Gray Fox should. and he knew that if Gray I'ox should see him he wouldn't stop to even pass the time of day. At last Gray Fox hit that old can harder than ever and sent it end over | and stralght toward Yowler, whers it | stopped just a little way in front of | him. Gray Fox lgrnnl after it. Yow- ack and growled. Gray Fox gave a yelp of fright, stop- ped so suddenly that he nearly fell, turned and disappeared in less time than it takes to tell it. (Copyright, 1924, by T. W. Burgess.) ‘The mext story: “Yowler Takes a Turn.’ ler arched his —————— Miss Ruth Muskrat, a Cherokee irl, now a student at Holyoke Col- ege, will present to President Cool- idge a book on Indlan life. ‘This week a new brand of coffee may spring into sudden local favor. Next ‘month, perhaps, it is for- gotten, qven in its home town. ,Not so wlth 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 SEAD change from mayonnaise. Menu for’a Day. BREAKFAST Grapefrult Rolled Oats with Cream Salt Codfish with Eggs Muffins Coffes LUNCHEON Rice Croguettes Toasted Muffins Apple Sauce Cinnamon Buns DINNER Barley Broth Roast Chicken Mashed Turnip Bolled Potatoes Creamed Onlons ‘Cabbage Salad Eggless Squash Pie 'CODFISH WITH EGGS To each cup of flaked and greshened fish add two well beaten egg®: season with pepe per and ealt {f needed; drop by tablespoons into hot fat and fry until brown. Tea Coftee RICE CROQUETTES Cook one-half cup_ of wlce with one-halt cup of boiling water in double botler until water has been taken up into the rice. Then add one cup of bolling hot milk and cook until rice is soft. Add rice after taking from the fire, one-half teaspoon salt, yolks of two €ggs and small Dleces of but- ter. Set aside in spoonfuls to cool, then shape to the fancy and’'roll in whites of egg and with powdered sugar, Serve with lamb and curry sauce. EGGLESS SQUASH PIE One and one-half. cups dry, mealy squash, one cup bolling milk, one-half cup sugar, one cracker rolled fine, one-half teaspoon each of salt and cin- namon. Bake with one crust in moderate oven for an hour. Dependable Coffee 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. Itis sold by thirty thousand better-class grocers in one, two and three pound sealed tins —never in bulk. Ordera can to-day. Seal Brand Orange Pekoe Tea is of equal exeellence. In screw-top canisters only. Chasey &-Sanborn’s So easy! You just mix water with AUNTJEMIMA &2 Pancake Flour, and bake ‘em. bad ikusmror “I'se in town, &oneyt™ AUNT JEMIMA PANCAKES! CouLD anyone fool you with a boiled potato, by pretending it was baked? You could tell with your eyes shut. Just as easily can you tell Heinz Baked Beans. With your eyes open, you can see the word “Baked” on the label. With' your eyes shut, you can tell by the taste. Noboiled beans taste like that. There are four bind.; of HEINZ BAKED BEANS Baked Beans with Pork and Tomato Sauce. Baked Beans without Tomato Sauce, with Pork (Boston Style). Baked _ Beans in Tomato Sauce without meat (Vegetarian). Baked Red Kidney Beans. HEINZ OVEN-BAKED BEANS - o A