Evening Star Newspaper, March 7, 1924, Page 40

- WOMAN’S PAGE. “SELF-SERVICE” SUPPERS AND PLATE LUNCHEONS SURE way to entertain with satisfaction is to serve lunch- eon or supper in an informal but attractive style rather than in an elaborate formal manner. Plate luncheons, if served in good taste, afford novelty and good cheer, and are very little trouble to prepare if you choose menus that consist of one substantial dish, with possibly a #salad as an entree, a wholesome sweet and an appetizing drink. You can buy the large plates auitable for such luncheons in many attractive designs. Some are made with partitions to keep the several kinds of food sepa- rate, while others are simply made unusually large to suit the purpose. o add charm to the occasion, with the help of some paint and a stenciled design, you can convert an old table and some old chairs into an attrac- tive dining set, prqviding you do not already own such a set. The table and chairs may be painted in a plain =olid color, or with an addition of garlands of bright flowers. In either case, such furniture is pretty and in- expensive, and just suited for a meal served in a dining room or before an open fire in the living room. Doilies are better to use than a tablecloth, as they are economical as well as attractive. Linen crash made into hemstitched squares or made With a plain hem edged with pretty lace to match are very handsome, or You can use doilies of colored linen in old blue, rose, gray-green or cream, according to the color scheme of your Toom. “Self-Service” Suppers. An informal and perfectly enjoyable Plan of entertaining Is to give a “self- sorvice” supper. For this you can use Japanese lacquer trays of a uni- form design, or painted trays of light wood, and piace on each tray a plate- ful of the principal dish to be served, a buttered roll, and a glass or a cup and saucer for whatever you intend to serve for a drink, which should be poured out from a table centrally located. If possible, have near this table a tea wagon on which to carry extra things and the dessert, unless ;.h“ is of a sort that must be kept ot. 1f you own an electric chafing dish and percolator, you can prepare a de- lightful supper on the table before the appointed time for the meal to be rved and then use the trays, or not, you wish. Don't use.fine china- ware, Use instead pottery bowls or odd baking djshes, and even yellow or blue-and-white mixing bowis will provide something quaint as well as serviceable. Paper napkins are sensi- ble, cleanly and inexpensive to use. ‘They may be white or with a dainty decoration. Little bowls of brass or decorated pottery placed along the middle of a long table would add charming touches of color. You can fill the bowls with flowers, home-made con- fections, ruits. To afford light for the “spread,” use candles in brass candlesticks, or hanging lan- terns fitted with electric bulbs. Yollowing are a few suggestions on what to setve for the main dish of a supper or luncheon, and delicious des- serts and confections, all .of which are good and not too familiar to have lost their palatable qualities For the Main Dish. Ham Toast With Stufted Eggs—To a cream sauce add two cupfuls of chopped ham. Have ready some atuffed eggs and some slices of toast. To make the stuffed eggs, remove the yolk of hard-boiled eggs, mix it thor- oughly with finely. minced chicken and with a little cream to blend the mixture to a paste, and reflll the white of the eggs with the mixture. Pour the creamed ham over the toast and garnish each portion with two slices of the stuffed eggs. Place a little butter on the top of each slice of egg and set the dish in a hot oven until the butter melts and the eggs 2" arae hot. ‘Beef Cheese—Buy a pound and a half of leg of beef, fat and lean, and cut it up; then put it in a pan with cold water, and simmer it for about three hours. Flavor the beef with nutmeg and pepper and salt, and take care never to let the contents of the pan really boil. Anything but the most gentle, slow simmering will ruin it. When the beef is very ten- der, take 1t from the fire and pour 2 littie of the gravy into a mold. Then take four hard-boiled eggs and cut them Irto slices, and put the slices in a ring, standing up, round the sides of the mold. The gravy helps to keep them up. Turn out the stewed beef very carefully into the mold, so as not to displace the eggs, and fill up the shape with gravy. When it Is cold, turn the beef cheese out. Gar- nish with parsley. Spaghettl With Meat and Vegeta- bles—Boll four ounces of spaghetti until it is tender. Heat three-fourths of a cupful of tomatoes and press the contents through a_sieve into the cooked spaghettl. Put through the meat grinder one-fourth of & small onion, five slices of cooked bacon and one cupful of cooked ham, and add them to the mixture. Grease a bak- ing dish with the grease from -the cooked bacon and rub a slice of onion over the surface. Pour in the mix- ture, cover the top with cracker . crumbs and bits of butter and bake it until it is set and brown. Lamb With Peas and Aspara, #ome even pieces of rare, fairly thick roast or boiled lamb. Dip the pleces first_into cream sauce, then Into cracker crumbs, and fry them to & delicate brown. Have enough cream sauce to mix with half a canful of peas and asparagus tips. Pour the mixture round the cutlets and garnish e dish w arsiey. hecse Toast "With Bacon—To make the sauce, heat one pint of milk, and when it has reached the boiling point J should be rather stiff. When it has melted, pour half into another dish and color ‘It pink or red with ca: mine or cochineal, and flavor it with raspberry or strawberry ence. ‘When cold, rinse out a mold in cold water and pour in a layer of lemon Jelly about one and ome-half inches deep. Leave in a cold place to set, then put in, a layer. of fed jelly the same depth as the first layer, and let that set. Continue adding alter- nate layers of lemon and red jelly until the mold is full, letting each set before adding the next. Break some ice into a dish, then place the mold on it. Thn'}elly will then set in a few minutes. 0 serve, dip the mold I hot water for a second, then turn the jelly out carefully. Two or three colors comblned with different flavors may be used, such green flavored with maraschino essence, or white by sdding two umu‘pvfionml; of cream 0 a clear lemon jelly and whippin until frothy. 4 s riously colored fruits, elther fresh, canned’ or crystallized, are very decorative in jelly. First line a mold with jelly. When set, arrange a layer of fruit on it, pour over an- other layer of jelly, and continue al- ternate layers of jelly and fruit until the mold is full, letting each layer of Jelly. set before adding the next layer. Blanc manges may be made |n the same way by dividing the mixture and coloring one portion_ pink, an- other chocolate and amnother white. Each layer must set before adding the next, the same as with jelly. Speclal - Confectior Grape Caramels—Place two cupfuls of milk and one cupful of sugar in a saucepan and stir the mixture until it reaches the bolling point. Add one cupful of grape jam or marmalade and cook the whole until a little of it dropped into cold water will form a firm ball. Then add two tablespoon- fuls of butter, cook the mixture until is reaches the hard-ball stage, add one cupful of nut meats and pour the whole into a greased pan. When it is cool, cut it futo squares. Quick Date Creams—Beat two tabl spoonfuls of butter untll it s creamy. Add one cupful of confectioners’ sugar a little at a time and beat the mix- ture well after every addition. Add one scant tablespoonful of cream, drop by drop, and flavor the whole with vanilla. ' Stone a ‘pound of dates, fill the centers with the cream mixture and roll the candles in sugar. Delicious ‘Peanut re—Sh quart of roasted Spanish peanuts, re- move the skins and chop the nuts fine. Beat the white of one egg until it {s stiff, and while you beat add gradually o‘e cupful of brown sugar, one-fourth “teaspoonful of salt and one-half a teaspoonful of vanill Fold the peanut meats into the mix- ture, spread the whole in a square, shallow buttered tin pan and bake it in a slow oven. When the candy is done ‘cut it into bars with a sharp nife. ell one I had suppir In a resterant last nite on account of ma meeting pop down town for suppir and me being with her on account of having bin with her while she bawt me a new suit and still being with her, and we went to a big resterant with a revolving door on the outside and big mirrers all erround to look at yourself in weather you felt like it or not, and pop and ma Jooked at their programs and or- dered wat they wunted, being lam for ma and hamberger stake for pop, and ma sed, Now lets see, wat shall I get for Benny, he duzzent care for hamberger stakes and he wont eat lam for love or money. Let him order for himself, pop sed. Its time he lerned how to conduct himself properly in a resterant, he sed. G, all rite. I know how to order, T sed. And the waiter handed me a program and stood there. Belng a long narrow waiter with a sad ixpres- sfon, and T looked at the program saying I think T wunt chickin_cro- quetts, no I think Ill have stuff fo- matoes. All rite sir, yes sir, the waiter sed. And he started to go away and I sed No, wait & minnit, I think Il have chickin croquetts after all. On ac- count of thinking maybe there would only be one stuff tomato and there mite be 2 or 3 chickin croquetts. ‘Very well sir, the waiter sed, and he started to go away agen and I sed, Well no I won’ either, 11l take stuff tomatoes. On account of even one stuff tomato being libel to be bigger than 2 or 3 small size chickin cro- quetts and more ixciting to eat any- ways on account 'of me genérelly try- ing to get the insides all out without account of me wondering how bredded veal cutlet would be, if ma would leeve me have it. ‘Walter, do your stuff, pop sed. Meening not to wait. Very go0d sir, the waliter sed. And he brawt me 2 middle size stuff tomatoes and I had a race by taking thicken it with a creamy paste made [ a peece out of one and then a peece of two tablespoonfuls of flour and a | out of the other pne to see which one little cold milk into which you have | would last the longest, 'which the dark beaten one egg until the mixture is | complected on did. foamy. Set the whole at the back of the stove to simmer and slowly add one cupful of cheese cut into small pleces. As the cheese dissolves, stir the mixture. Fry some very thin, lean bacon and have ready some thin slices of toast. Pour the cream sauce over the toast and place a strip of bacon on top of each plece. Then sprinkle a very little grated cheese over the bacon. Serve with olives. Ribbon Jellles and Creams. PN s ST ey Blighted Trees Now Used. Posts, poles and ties cut from ‘blighted. chestnut trees are just as serviceable as those cut from healthy trees, according to the United States forest service. This is looked upon as an important announcement, be- causeé it will aid in the conservation Very pretty effects can be obtained { of timber, and many experiments and by introducing two or three colors in & jelly or blanc mange, as follows: Make a lemon jelly from a packet jelly in the usual way, but add two or three sheets tests have been made to prove the ertion. The only provision is that the pleces must be cut from trees within_.reasonable time "after the of gelatin, as it blight has started. + Doea the Sily Girl Wing [DorothyDix] If a Girl Is Too Brilliant She Will Frighten Away Beaux—If She Is Too Silly She Will Bore Her Husband After Marriage. D° question that wi University of Chicago. If they judged men by thelr own observation and experience, the “ayes” | Were getting ready to go. must have carried the argument almost by acclamation, for girls find ou at & Very tender age that most men, and all boys, have @ greater horror a feminine high-brow than they have of anything else in the world, an that If a young woman wishes to have beaux she must make no public aisplay of any gray matter that she has concealed under her Gasconne cut. So universal is this masculine aversfon to feminine brains, unless they are scrambled, that no one would dream of trying to arouse a man's Intérest in & girl by telling him how intelligent, how well educated, how briHfant |ticed before. and this was that there and witty she is, for well we know that wild horses couldn’t drag him to see her. So when we press agent a girl to 2 man we put the loud pe her look: she dresse: we would hush up a scandal. and explolt her pep, and two-step or no-step, and talk ja: sympathy of idlocy. anathema to men from all times. who are gerious thinkers. graduate; more beaux she has. “Bertha, the Beautiful Cloak Mode to sense in a woman. make a good marriage, it payi o urpr are as big fools as they seem to be. come to do business with women ques bills how to take care of them. But as for real intellectualit mother and s me nor bore him after we are married for a woma Selal Answers to readers’ questions regs will be given by Winifred Stuart Gibbs, food specialist, writer and lecturer on’ nutritio Questions’ sboul accompanied by a sel Sddressed, stamped enrelope, a8 ouly those of a general interest wi umn; others will be answered through the Every effort will be made to answer questlons promptly. but we bespeak the indul- gence of our readers for any unatoidable de- Iay. The number of letters received ia large and each must take its turn. Ad Win fred Stuart Gibbs, 37 West 39th street, New York clty. I am 18 years old, 5feet 2 inches tall and weigh 152 pounds. I should like to get thinner. Will you kindly send me a list of foods making the least fat?—M. E. J. In the first place, 1 suggest that you keep your normal weight in mind lal your goal, and work toward this gradually rather than to try to re- duce too rapldly. You may know that your normal weight is approximately 117 pounds. The first thing I advise is to see that your diet is made up of plain food, with only a moderate amount of seasoning and a very small propor- tion of sweet. Omit tea and coffee entirely and plan your diet so that you have a well-balanced ration of a variety of foods to eat, these foods in small portions. This i5 far better for you than to try to keep to an old- | fashioned diet list. The modern way | of reducing flesh is to do just this— to keep the digestion in good order by a mixed diet. See that you have plenty of fresh arnlt. varied with stewed raisins or g8 Eat meat only once a day and not more than four ounces at a time. If you like cheese dishes, these will help to glve you the body-buflding food that you need, and will make it nec- essary for you to eat larger portions of this type of food. In order that your system may have a very important mineral salt, be ure that you have vegetable: Eat a green salud, one or two cooked xf‘ehblu in one day. rich dressing: e dessert should be very simple— either corn starch pudding or custard pudding or gela or homemade ice cream. In cake, eat an occasional molasses cookie or plain cup cake. You probably know that exercises and rest are just important a food. That you plan this part-of your dally program very carefully is necessary. Take care of the bowels. Keep them open absolutely every day. This Wil help to keep your entire diges tion in good order and will go toward restoring normal conditions. Could you tell me if my boy is un- dernourished? He is going on 6 years old, is 3 feet 8 inches tall and weighs 46 pounds. He has plenty of milk to drink; we have cereals with the milk EVERYBODY—Look Before You—Leap! and dance J BUT what no woman can understand is prefer feminine geese to feminine owls. Yet they do, and it {s idle to_deny it. intelligence enough to see the point of a story what their husbands are talking about. fallures, because the men did not care for her a great deal better to cultivate the outside of her head than it does the inside, and to spend more tim manicuring her finger nalls than she does is why a really clever woman never lets any man find out how clever is, and why so many apparently foolish and frivolous girls give u: es by showing unexpected sense and sanity. the way she dances, and how well .. why intelligent, brainy men also about girls Highly educated men will marry girls with virtually no education at all. Students will marry women who have never read anything deeper than edal on |He noticed, too. that such of the lit- and we conceal the fact if she is intellectual as carefully as|53W That jellybean boys should prefer silly, gum-chewing flappers Is natural | fOF they enough. Like to like, and empty head to empty head. They can giggle. and | Eet azz together in a perfect | tPEY The blue stocking has been Y OU Hovis W8e Tneh BOCEILE remembered with what joy they The pretty dunces marry all around college and it is almost an axiom that the less sense a girl has the BEDTIME STORIES: Danny -and Nanny Become Homesick. Trom_ distance viewsd the old bome seeme . of our féndest.drea: —Danny Mea Mouse. Of course, Danny Meadow Mouso told Nanny of having seen Hummer men prefer the silly girl to the intelligent girl? This is the momentous | the Hummingbird, and how, Hummer debated not long ugo by the young women at the|ald that many of the birds were al- ready on- their way back North or Because ¢|they had known no real winter ot | weather down there in the Sunny 4 |South Darny and Nanny had almost forgotten that there were such things as seasons of the year. But Hum- mer's statement that Sweet Mistress Ireidy on her way North hinkin e t he hadn't no- Spring w. set_them Danny noticed ‘whi were now many more flow}rl than he had seen at any time sl had come down to the Sunny South. tle people of the Sunny South as he were busy with househol: All that he saw he told Nanny, talked over everything to- her. So it was that gradually became homesick. ach_day they grew more home- sick. They remembered how alwa: they had looked for the coming of Sweet Mistress Spring and the return of all thelr feathered friends. They . discovered the first green g each year. They remembered with what & thrill they had heard the voice of the first Spring Peeper coming from the Smiling Pool. The more they thought about these fairs. Wits marry women who have not|things the more homesick they grew, and Yet these intelligence in women. Of course, vanity is the real explanation of why men prefer silliness Their ‘egotism demands that they should know more than she does, that they should pose as oracles to her and that she should be filled with awe and admiration at their wisdom. Hence they fight shy of the lady who Is better than they are, and devote themselves to the little nlt-wit who rolls calf-| eyes at them and asks them imbecile questions. If a girl wishes to be popular in society, to hav ad and better e many dates and to o polishing her mind. Thi; For mighty few girls BUT while men like silliness In women in their hours of ease, when they they demand good, hard, horse sens They do not want stenographers and saleswomen with lovely domes of solf ivory through which no idea of efficiency can ever percolate. Nor do men wish their wives to be quite the morons ufter marriage that they seemed to be before marriage. romantic and appealing a figure in the days of courtship is mighty apt get on a man's nerves when he has to deal with a woman who hasn’t sense enough to learn how to keep house nor intelligence enough to settle any n herself. and who can only weep and wring her hands when the re beyond reason, and the children are sick and she doesn’'t know The “child wife” who w; 80 to So while men prefer the silly girl to the intellectual girl, and they find her ignorance enchanting before marriage, her to develop a good, large, serviceable bump of good hard horse sense. they can do with a very little of that. So the girl baby in her cradle might well pray to her fairy god- “Give me neither brilllance nor idfocy, but just a medium supply of brains, so that T will not frighten some man after marriage they would like ay from marrying or there is great safety in mediocrity DOROTHY DIX. (Copyright, 1924.) Answers to Food Quesfions and T also use milk 1 and T als Ik In cooking a Your boy 18 well up to weight, and unless he shows some of the other signs of undernourishment, such as pallor, flabby muscles, poor circul: tion, slow progress at school or bad sture, I think you need not be trou- led ‘about his ‘suffering from mal- nutrition. Please give me a menu that is well balanced. Do you know anything that {s good for a child who is con- stipated? For sweets he has dates, figs and brown sugar, but they do n seem to help him.—Mrs. S. Unless I know the person for whom you wish the balanced menus, I can- not advise vou properly. Is it for the little boy? And won't you tell me the age of the child for whom you wish the advice about constipatio; You see, it 13 quite important to know he s age, etc, of a person before prescribing a diet. Write me again and I will gladly help, if I can. I have been ill and am very thin, Will you tell me what to eat in order to gain flesh?>—H. T. S. Suppose you .plan your dlet list lor‘:m:vhllltflu‘{of‘lowl Eat all fruits freely, especially fi dates, alligator pears and. ripe ofives if_your dige: is good. Walnuts, almonds, peanuts and pecans will also make a good variety. Peanut butter may also be used. Drink whole milk and use cream butter, cottage cheese and cream cheese. White and swéet potatoes and greens will also have a place of honor in your diet list. In planning the meals you might try something like this: For break- fast, an orange or half of a gra fruit, steamed wheat cereal with ral- sins and mait sugar as well as cream. Buttered toast made and added to the cereal. unle: real cof For lunch, a cream of vegetable soup madé with equal parts of vege- table pulp and thickened milk.- Also wheat bread and buttef, fresh or canned fruit and two homemade cook! ¥or dinner, potato soup, a brofled chop or moderate portion of broiled steak, a baked potato, bran bread and butter, mashed or creamed carrots, an_apple, bread pudding, nuts and coffee. These are only general suggestions, but they may give you some idea about your diet. It is only fair to tell you that you must watch your digestion "closely, since undigested food will not give you the wished- for flesh. It you are strong énough for exer- cise, T advise you to take a two-mile walk every day. I realize that this is probably too much for you at pres- ent; but if you begin “with half a mile at a time and a little more each day, you will find that this regular exercise will go far toward helping you. If you like milk, I should advise two or three glasses a day, varying this occasionally with cocoa. Make the cocoa part milk and part water. —BY RIDGEWELL Fou feel that you must have ee. informed e ® | her. y or ai : in this great manbird’ | | who never understand land the more homesick they grew marriages are not|the more they thought about these things. “I want to g0 home!" sobbed Nanny. I want to go back to the dear, dear Green Meadows! ‘I want to see my friends up there! ‘You know we never were so safc we have been in this great man- ald Danny, trying to comfort “We don’t have to worry about Reddy Fox or Old Man Coyote or Hooty the Owl or Redtail the Hawk or Biack Pu nybody else here COLOR CUT-OUT ‘Train on Roller Skates. “Bud,” called his mother on Satur- day afternoon, “your cousin Mary just called up and asked if you could go out to grandmother’s on the 4:30 train.” “It's 4 o'clock now,” shouted Bud, “but, I'll g “You ave only fifteen minutes now,” cried his mother as he ran out the door with his bag. “Why don't Vou skate to the train?’ Bud snatched his skates. small and the other big. He h: hanged the size from bran bread jfor Sallle and Jimmie the day before. a generous spoonful of bran |Almost five minutes had gon Cereal coffee, { Bud got them back to his size and on Yy when his feet. Then he skated off with his bag bumping against his side. “1 made it!” he panted, hopping on the platform as the train began to move, “Now for a jolly Sunday in the countr; Bud’s howe are blue, his coat tam and brown, his nhoes and bag brown, (Copyright, 1924.) gty Unusual Sunday School Reoord. Thomas W. Waterman of Provi- dence, R. I, took charge in 1872 of & Sunday school class at the old Friend- ship Baptist Church, now_ the Calvary Church. There were ten boys averag- ing about thirteen years of age in the class and for fifty-two years there was no break in_their numbers due to death. Mr. Waterman recently checked up on all his former students during his half century with his urch. S e The distinction of being the only wom- an to receive an LL. D. from the Uni- versity of California _belongs to Dr. Aurelia Reinhardt, president of Mills College. Dr. Reinhardt also holds a Ph. D. from Yo B ale. My Neighbor Says Mustard and horseradish mixed make an excellent relish for cold meats. Mix the mus tard and add to it an equal quantity of grated horseradish which has been boiled min- utes. Thin the mixture with a little of the water in which the horseradish was boiled. Powder should never be used to clean rough or chased bras: ‘Wash the articles well first and dry them. rub the surface with half hly cut lemon. ‘When quite clean rinse thor- oughly in warm water. Let dry and polish Wwith s chamols n. A bit of white. starch mols- tened into a paste and applied to a grease spot on an other- ‘wise clean blouse will prove a useful ally, and so will fuller's earth, put on the same way. Both must be left on till dry. ‘When brushed off, the marks will have disappeared. - To clean nickel trimmings on & stove rub them with whitin moistened with kerosene an: polish with'a dry cloth. As potatoes get old, add a little sugar to the water in ‘which th are bolled. oy ‘will taste as good as new ones. Cheesecloth should be used more commonly for ‘household purp than it is. The mate- rial h: the special merit of being firm, yet 8o loosely woven that grease comes out readily in washing. BY THORNTON ‘W. BURGESS “I don't csre,” snifed Nanny. “I would like to’ see Reddy Fox. I would so. It would seem good just to have him try to catch me., I'd Y Hiasy “IL WANT TO GO HOME," SOBBED / like to hear Old Man Coyote snifing for me this very minute. Oh, Danny, do you suppose we'll cver, ever see éadows again?” " replied Danny. ‘We've had a wonderful winter, and we've seen some wonderful things. But I—I—well, 1 wish I were back home. Do you suppose all our pri- vate little paths have grown up to grass again?’ “What a silly question!” said Nanny. “There hasn't been any grass grow- ing up there. It has been winter up there. anny looked sheepish. “That's 50" said_he. “We haven't had any winter. That is, we haven’t had any cold weather or snow or ice for 5o long that I have forgotten there could be such a thing. You know, Nanny. I wouldn’t like to live where it is summer all the itme. No, air, 1 wouldn't. z “You may have to.” retorted Nanny. “If this great manbird doesn't go back we'll have to spend the rest of our lives down here. Boo-hoo! I want to go home, I do!” (Copyright, 1024, by T. W. Burges: The next story: “Dann Become Greatly Excited. Layer Devil’sF ood Cake. Mix together one cupful of butter, one cupful of white sugar, two cup- fuls of brown sugar, omé cupful of sweet cream, four cupfuls of flour, half a cupful of grated chocolate, half a cupful of boiling water, half a teaspoonful of soda, one teaspoon- ful of cinnamon, one grated nutmeg, and Nanny sins, one cupful of chopped nut meat: four eggs and one teaspoonful of cream of tartar. Make a filling as follows cupfuls of brown sugar, two table- spoonfuls of butter, half a cupful of sweet milk and one teaspoonful of vanilla. Boil until it will thread from a fork, then beat until almost j cold. Add one teaspoonful of vanilla and spread between layers. This will make a large cake. Menu for a Day. BREAKFAST. Fruit, Oatmeal with Cream. Scotch Eggs. Barley Muffins. Coffee. LUNCHEON. Celery and Rice Salad. Graham Bread. Orange Marmalade. * Chocolate Drop Cakes. DINNER. Clam Bisque. Veal Rechauffe with Macaronl, Tomato and Cucumber Salad. Banana Custard. SCOTCH EGGS. One pound of sausage meat, six eggs, one beaten egg and bread crumbs are required. Boil six eggs until hard, remove the shells and cover them with sau- sage meat. Dip the covered eggs in the beaten egg, sprin- kle with bread crumbs and fry in hot fat. Serve cut in halves. ORANGE MARMALADE. Cut four tart oranges and two lemons into small pieces and remove the seeds. Put five pints of water over the oranges and lemons and one-half pint over the seeds and let both stand twenty-four hours; then drain the water off the seeds and boll all two hours; then add five pounds of sugar and boll until the mixture jellies. This quantity will fill six or eight jelly tumblers. BANANA CUSTARD. Arrange alternate layers of stale cake and slices of bana- nas in a glass dish and pour a botled custard over them. Tea. Absolutely without matting. Plush or velvet collars look like new, and won't soil white linen collars after you “Les- co” them. Leaves no ring or odor. You'll newer be with- out it once you try it. Buy it in Handy Sise Bottles at PEOPLES DRUG STORES, Inc. “ALL OVER TOWN" MUELLERS clicioyy SPAGHETTI FEATURES. WHAT TODAY MEANS, T0 YOU. BY MARY BLAKE. Pisces. Until evening the aspécts are very adverse and great cautiofi should be used in all matters, particularly those pertaining to money. The evening is excellent for social functions and all forms of amusements. ¢ A child born today will ‘be impul- sive in its early youth, but fn matur- ity powerful and successful in all walks of life. 1t today is your birthday, you are overcritical and - constantly dnalyze all your own emotions as well as those with which you come in_con- tact. Lven in affairs of the heart you are always consclous of your every emotion, and for that reason vou always want the other person to make the advances so that you may act the critic, Your mind is one that plans eagerly and rapidly, but unless you discipline yourself severely you will never bring any of your projects into suc- cessful operation, and while you are bemoaning your luck, others will be making your dreang iheir realities You have w keerP sense of the ar- tistic and are erratic and ecasily irri- tated, but once assured of a’person’s loyalty there iz nothing you will npt do_for Kim. You are fond of people and rather inclined to the social life. You sre magnetic and %o u certain extent ppy- chically® intuitive, although on the whole not enough of a gambler to trust your impulses. You are not s spendihrift with your charity, as ybu prefer to help rather than to give. Women born on this day are suited for business careers or activities of @ soclal nature, and if confined to a domestic life should acquire a divert: ing interest outside of the home. Well known persons born on _this date are: Luther Burbank, horticyle turist; Touro Robertson, printer inventor; Henry Draper, scientis James M. Thoburn, Methodist Episco- pal bishop; Danlel Giraud Elliot, sél- entist; Richard M. Upjohn, architect (Copyright, 1924.) = — . Jellied Figs. = Cook one pound of figs with tusf cupfuls of water slowly for an hoii Soften one envelope gelatin in hall a cupful of cold water, adding the bolling water in which the figs wer# cooked, and stirring until dissoived. Add half a cupful of corn sirup and enough grape juice to make four cup- fuls of liquid. Put the liquid and figs into a mold In alternate layers, letting each layer of liquid partially set before adding the other. Serve with cream. Your Guarantee s the name "SALAD H413 It insures tea that is fresh, fragrant and You'll like the pure — Try it mild, delicate flavor of this ham ,THE\mdwd of curing determines the flavor of the ham more than any other factor in its preparation. “The expert cook ust have a good ham to-start with. Whether baked or boiled or broiled—whether served hot or cold—Corkhill Ham responds to the cook’s cfforts wonderfully. 1¥'s mild and delicate in flavor—Ready to bake without parboiling. ‘Ask your dealer. ~ He has it, or can get it for you easily. Coffee and Clippers! " R |y, 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. And every da) y, in those scores of intervening years, they have never failed to supply discriminating coffee- drinkers with a Seal Brand Orange Pe- koe Tea is truly better cup. The goodness and high quality of Seal Brand Coffee have not changed in the slightest since it first was mar- keted. They will not change! You can depend on Seal Brand as the ut- most in coffee, ever you drink i whenever and wher- Seal Brand Coffee is for those who want the best. everywhere, hav on hand, in one, sealed tins—never in bulk. Better class grocers, e fresh stocks always two and three pound Order a SEAL BRAND COFFEE