Evening Star Newspaper, May 23, 1924, Page 41

IRST, lemons for health! We may exult over the strawber- Ty and praise the peach, but for general utility the lemon is pre-eminent, and no frult ean com- Pcte with it in the number and vari- ety of its uses. There is nothing more effective in natural foods for toning the system and purifying the b]ood than this, the most positive of citrus fruits and except in a few cases where a superfluity of acids is prohibited, the lemon may be pre- scribed freely, especially for cooling the blood and reaching or preventing @ long list of ailments which take their rise in disorders of the liver. Tn England, cvery foreign-going ship is required by law to include in its supplies a sufficlent number of lemons, 86 that ‘every seaman may have in his daily diet an_allowance of one ounce of lemon juice after having been ten days at sea, this to prevent the scyrvy so prevalent. The Italian recipe for the cure of malaria, used in the Campagne, is Wworth noting, for it may also be used in Florida and other warm states. One lemon, rind and all, is sliced thin, and over it one and cme-half pints of cold water are poured and the whole cooked until reduced to one-half pint. It is then strained through coarse linen or cheesecloth, so that part of the tender pulp and rind exude. After standing ‘until it cools, it should be taken during a fast, to be continued for some days. This is said to be a sure preventative or cure for the dread malaria. Baked lemons for colds, and flax- seed lemonade as used by New Eng- land grandmothers, are well known, and many a singer threatened with hoarseness beats up the white of an egg with the juice of a lemon, with sugar or honey, for a quick and sure remedy, and headache famous writer often takes the juice of a whole lemon squeezed into a cupful of strong, black coffee. jvery medicine chest should contain @ tumbler, a fruit knife and a fresh Jemon. Bemin the day with a lemon- water drink, sweetened according to Four tasté with honey, in preference to sugar. Also, be sure that there is none of the white pith of the lemon. Use only the juico and the grated rind. Hot lemonade, sweetened with glycerin instead of honoy or sugar, is a magic remedy r indigestion and biliousness. For skin massage, strained lemon $uico is excellent. For brightening the hair, for softening the hands, for pre- wventing brittls nails, it should be kept always within reach. Chiidren should bo encoeuraged to use iemon juicé for cleaning their teeth and as a throat and mouth wash for guarding against diphtheria and other kindred troubles. Chilblains are often at their worst at the beginning and the end of winter, but the pain can always be reduced by an application of plain lemon juice. Lemons in Cookery. Without tho lemon cookery would fare badly. Of all the fruits this is tho most important in the preparation of dishes both sweet and savory. Citrons, limes and oranges all have their culinary value, but not one of them can be converted into a substitute for the pure lemon. Lemon juice ajds the cook in a hundred ways, at all times and in all seasons Her kitchen would be_badly equipped did it lack the lemon. The juice enhances the flavor and brings out the characteristics of most other fruits. It mingles well with most dishes. 1t is used in every kind of cookery, for sweets and savories alike, never coming amiss, never failing the cul- inary operator. Salad dishes need it. salad dressings require it, cold meat is Fiven coclness, zest and delicacy by its Companicnship as a garnish and apples are improved by its presence in pud- dings, pies or any confection made of them. Kven the sour rhubarb is en hanced in every way by the use of lemon juice, which may enter safely also into most sirups and preserves. California_and Florida both pro- duce wonderful lemons, which in size and quality compare with any im- ported from the tropics. The sweet lemons of Spain, which are eaten as freely as oranges n_the southern parts of Spain and in Moroeco, where they also flourish, are delicious, in- deed, and in Italy, southern France and Sicily the lemons attain a size almost phenomenal. The famcus housewives of old Salem were expert in preparing theif own temon sirups, leron tincture for fla- voring., lemon preserves and lemon murmalade, which i so delicious. The lemon rind preserves, which were kept in glass jare behind the leaded glass doors of the preserve closets. were brought out only upon very special ocrasions, as for instance, when the minister came to tea. Lemon honey and pickled lemons, the lemon clesse with which the delicate puff paste patty ocases were lined, the lemon dumplings and the lomon custards qf those olden days are as appealing as ever; and who does not remember his grandmothers special treat of a bit of candied lemon peel with little crystals of yellow sugar clinging to the strips on the days when we were rewarded for being very good, in- deed? An exoellent flavoring substanes is made by soaking lumpe of loaf sugar in lemon juice. Place a lump of sugar to each slice of lemon in a jar, cover eclosely for a few days: then crush the sugar fine. This will also make 2 thick syrup that children and adults also will love to eat om their pan- cakes The zest of a lemon is really in its flavoring olls Therefore, in very thinly peeling off the yellow part this is secured Lump sugar will absorb the ol A delicious and whelesome milk cheese may made with lemon juice and milk. Use a quart of milk and the strained juice of three lemons. Boil the miik and pour the juice into it. When quite cold, strain through wet, clean muslin and then let the cheese drain. This is very appetizing served on watercress or sliced tomatoes. To make lemon toast, take the yolks of six eggs, beat them well and 2dd three cupfuls of sweet milk. Take bread not too stale and eut into slices. Dip them into the milk and eggs and lay the slices in a skillet with enough hot melted butter to fry a delicate brown. Take the whites of the six eggs and beat them to a froth, adding a large cupful of white sugar. Add the juice of two lemons. Beat well and add two cup- fuls of boiling water. Serve over the toast as a sauce. Many good cooks add a teaspoonful of lemon juice to the water in which meat is boiling. They say it makes the meat more tender. Anyway, it adds to the tastiness the meat. Lemon juice added to meat gravy is often_an advantage. When making the gravy for roasted veal, it is well to add the lemon juice with salt and pepper to give flavor. Likewise, when preparing veal chops to fry, the best cooks make an in cision 'in each chop, in which they drop pepper and salt, onion juice and a few drops of lemon julce. Then they dip the chops in ezg mixture and erumbs, and saute in pork fat. Many pork dishes should ve garnished with slices of lemon. Boiled ham is garnished with lemon and parsley by many good cooks. Lemons for Cleanin, Fruit stains and scorch marks on fine table linen can be removed with 1lemon juice, followed by exposure to sunshine. For the scorch marks, cut the lemon in halves, rub each half in salt, then apply. Press very firmly with a sort of circular motion, but do not actually rub. Then rinse thorougly and hang outdoors in the sun. Two or three applications may be necessary. Each time give a good rinse and a long exposure to the sun. Frult stains caused by fresh fruit should be dipped in cold water at once. Soap contsins alkali, and therefore it should never be used. It the stains are dry, stretch the linen over a receptacle and pour over boil- ing water. then, before the place is dry, rub with lemon juice. The juice must be rinsed out entirely and the article hung out to bleach in the sun. Ink stains on white materials should be covered with salt and then Tubbed with half a lemon, the whole beinz washed out right away. Col- ored materials on"which ink has been spilled are more difficult to treat on account of the color fading. Warm milk is best for these. Kitchen tablecloths and towels are apt to get a bad color, but if they are boiled with a few pieces of lemon peel in the water a great change for { the better will be noticed. Aluminum pans often look bad, al- though clean in a way. If you clean them with a slice of lemon, they will look like new. Brass pans are successfully cleaned with lemon and soap. Grate the soap onto the lemon. Use lemon juice for removing fly specks from gilt picture frames. Pewter that has become dull may be brightened in the following way: Squeeze out most of the juice from half a lemon, then dip this inte the dust which has been sifted from cin- ders. Rub the metal briskly, then polish it with a chamois skin. If pewter has become badly discolored, rub over the metal a cut onion on which a little pumice powder has been sprinkied. Stains on ivory, such as the keys of a piano, should never be treated with water. A better plan is to make a paste of pumice stone mixed with lemon juice. Rub the keys well with this paste, then finish with peroxide of hydrogen. A polish occasionally afterwar@ will keep them in good condition for months. Answers to Food Questions Aoawers to readers’ questions regarding diet will e given hy Winifred Stuart Gibbs, ford specialist, writer and lecturer on’ nutrition. Guestions should he sccompanied by & self: addressed. stamped envelope as only those of general interest will be answered in this col- umn; others will be answered {hrough (he mail. Every effort will he made to answer questions promptly, hut we bespeak the jo- dulgence of our readers for any unavoldable delar. The number of Iettefs recetved is large and each mnat take ite turn. -Address: Winitred rt Gibbs, 37 West J9th street, New York City. Will you kindly advise me what I eould do to regain my health? 1ama woman of forty-nine years. Have been going to doctors, and after consulting the last one had X-rays taken from my stomach. The stomach is two to three inches lower than it should be, very bad digestion for about six years and for three vears so baly consti- pated that I hardly think there is any jaxative that would help me. 1 am eating at present two to three eggs a week, two or three times a week meat, beef, mutton, chicken or rab- bit. Baked apples s the only fruit T can digest, and even then it causés gas in my stomach. For breakfast 1 take one cup postumn, two small slices of graham bread with butter, two ta- blespoonfuls of pot cheese. For din- ner, one egg of something in place of an 'egg, meat. 1 do not eat any sweets, no cakes, no ples, only home- made cookles from graham or whole wheat flour. Will you please tell me if this is all right?—A. L. Since you have had a serious diges- tive disturbange for so long 1 feel that I cannot take the responsibility of giving anything more than general suggestions. In fact, what yon tell me abotit your presemit-diet léads me to think that You are doing as well 88 _you can. You see, unless T ¢ould be with you and watch the effect of any change of ihe diet, ] should be afraid to sug- gest any very radical change. [ am truly sorry that I cannot help you, but 1 am sure you will under- stand. Could you make some suggestions for the feeding of my little girl ten months old? She is a bottle baby. T am now giving her fresh cow’s milk With two teaspoortfuls of oatmeal Jelly and one. teaspoonful of lime Water addéd to each feeding. To each five ounces of milk, oatmeal Selly and lime water I add about threo ouncés of boiled water. She also has orange jmice once a day. I Five her all the plain cold water she il drink, but she has never liked water and 1_have almost to force it down her. She has been constipated $rom birth and 1 almost always have 1o give her an enema or remedy in order to have hef bowels move. Could Sou suggest something to help hef?— Bigiom what vou tell me of "I: dist r ur little girl it seems to ma ;?m ,-:e doing yery wisely. Her diet should continu® to be largely com- posed of fresh milk, cereal, jeily and Fruit juices. If you wish a imore de- tailed dietary for her.l suggest the following: She should have daily thirty ounces of water cooked with three tablespoenfuls of barley flour and three tablespoonfuls of milk su- . This should be given in five foedings. For two morning reals ive her one to two tablespoonfuls of ¥ Ax !h‘:'?mwv older inerease the milk an ounce per month, decrease the milk sugar one tablespoonful per month and add gruel made of three tablespoonfuls of barlev flour cooked in eight ounces of water. Continue the use of the orange juice, which may be increased to three table- spoonfuls if the bowels are not too loose. After one of the feedings the soft yolk of an egg may be given her, and a small piece of stale bread crust. ‘This is all the food which should be given during the first year. 1 want to ask you a few questions with regard to food and hope you will answer me in the inclosed stamped, addressed enveloped, which is for that purpose. I would like to get an answer as soon as possible, although I realize you have others to answer. Nevertheless 1 hope you will answer this as soon as you can.—J. 8. These are the answers listed in order just as the questions were asked: 1. It is better to drink hot water rather than any fluld that is ex- tremely hot. It is quite possible to irritate the lining of the stomach by taking anything of too high a tem- perature unless it is sipped very slowly. It is also better to drink either hot water or fruit juice at least an hour before breakfast, other« wise you are apt to dilute the di- gestive juices of the stoma 2. Coffee, it it is part ho! much better for you than strong cof- fee, particularly as the milk itself has food value even when drunk with the coffee. Probably one egg is all that you should eat at a time, unless you are taking a great deal of exer- cise out of doors. It is better to vary your fruit. 3 3. It is perfectly ali right to take milk with a good propertion of cream. 1 guggest that you alternate the milk and the buttermilk. Both are good foods. Graham bread is very wholesome, as is also rye. It is a good plan to vary your breads also, changing from graham to rye, with white m—lonfl!y. 4. The manher of eating your orange is entifely & matter of tuste. Figs and dates are very good for u. ”E. 1 should let your weight alone. You are evidently éating good nour- ishing food and I trust taking plenty of exercise. Water should be drunk often; in fact, st least a quart a day besides what you have at meals Malted milk is very good for you, and #o are spinach, carrots and beets. Will_you please tell me what you mean by twite cooked Cereals and a little advice on_the proper cooking of cereals?- M B. I mean those that afe - commer- clally prepared, being cooked with the @id of machinery aftef having beéi ground or shredded or puffed As to the proper cooking of cereals 4t home there are a few very simple principles. ¥irst, have water boiling; second, allow a teaspoon of salt for each ‘quart of water; third, measure water and cefeal very carefully, ai- lowing approximately two and a halt times as much water as cereal; fourth, sift cereal in very slowly while watef is bolling rapidly; fifth, cook directly over the fire for ten minutes: sixth, eook in double boiler for at tu-&'um hours. Corn meal will neéd times as much water| as cereal S . “He's kind of little for a cowboy,” Mack had said doubtfully when Herbie, a newcomer in the Cut-outs' neighborhood, wanted to bo in the movie they were making, “but I guess we'll let him in.” So they were all surprised when Herbie came to “the lot,” really the Cut-outs’ back yard, in the finest cow- boy suit of any of them. Iie had on the brightest red shirt, the wooliest brown trousers and the nicest tan has, and the gavest blue handkerchief around his neci Cooking for Two. While in general it may be said that the winter season is the best time for serving hot breads, the fact remains that appetites for spring breakfasts are not always up to par. This being the case, the carefal housewife may introduce a judicious varisty of attractive hot cakes or quick breads with good results. One word more of caution. The recipes to be given are planned dis- tinctly for adults. Children are bet- ter, no matter what the season may be, for depending on crisp brown toast made of bread at least twenty- four hours old. Old-fashioned bannocks, which are so appetising, are made as follows: Have ready a cup of yellow corn meal and pour ever it sufficient boil- ing water to moisten. Cover the dish closely and set aside for thirty min- utes so that the cornmeal wiil have absorbed the water: and two eggs heaten in a cup of milk: then add two tablespoons of melted butter or mar- garine and finally two-thirds of a cup of flour, one-half teaspoon of salt and one and one-half teaspoon baking Powder sifted together. Beat the mixture well and turn into a well greased pan. Bake in a mod- erate oven from twenty-five to thirty minutes. To make Sally Lunn sift together two cups of flour with four teaspoons of baking powder, one-haif teaspoon of salt and two tablespoons of sugar. Beat until thoroughly smooth and add two eggs beaten in a cup of milk. Lastly add one-fourth of a cup of melted margarine. Bake in a shallow pan in a moderate oven for about twenty minutes. Waflles are always a favorite and date waflies are particularly good. To make these sift together one and one-half flour with two tea- spoons of baking powder and one- half teaspoon of salt, then add one- half cup of chopped dates. The beaten yolks of two ezgs which have been mixed with one cup of milk and two tablespoons of melted margarine. Fold in the beaten whites of two eggs and bake on a smoking hot watfle iron. Rice waffles furnish a very pala- table method of using cold boiled rice. Here is a recipe: Flour, one cup; baking powder, two teaspoons: salt, one-half tcaspoon: cold cooked rica, one cupful; melted butter, two tablespoons; eggs, two: sugar, two tablespoons. Sift the dry material, add the'sugar and the yolks of the eggs which have been beaten with the milk. Beat together and add the rice and the melted butter. Finally, fold in the stifly beaten whites of the eggs. Pour the butter into a very hot and well greased waflle iron, filling the lower part and turning almost immediately. Bake for a few mo- ments and serve quickly. Southern spoon bread makes an- other_very pleasant variety. For this use three cupfuls of cooked hominy, one egs, a tablespoon and one-halt of melted butter, a cup and one-half of milk, three teaspoons of salt. Beat the egg and stir into the hominy the other ingredients, stirring_until the mixture is well blended. Bake in a shallow baking dish from one-half to three-quarters of an hour in a mod- erate oven. [ Menu for a Day. BREAKFAST. Stewed Prunes with Lemon Cereal with Cream Potato Pancakes, Coffes LUNCHEON. Baked Beans, Brown Bread Piccalllll Date Pudding DINNER. Chicken Croquettes Mashed Potatoes, Green Peas Temato and Cucumber Salad Cocoanut Pie POTATO PANCAKES, Pour one cup milk over one cup of mashed potatoes and beat well. Sift together one- half cup of flour, one-half tea- spoon of ealt, one teaspoon of baking powder and one teaspoon of sugar. Combine the two mix- tures, add one tablespoon of melted. butter and one besten e#g, and beat until very t. n&o on a griddle and serve with sirup. DATE PUDDING. Mix ftogether one cup of ground datés one-half cup of walnut meats finely broken, one- half cup of sugar, three egEs lightly beaten aud one heaping tablespoon of flour mixed and sifted with one teaspoon of bak- ing powder. Put in a buttered pudding dish, bake in a moder- ate oven thirty minutes and setve with whipped and sweet- ened cream. CHICKEN CROQUETTES. Melt one-third cup of butter; when bubbling stir in one-third cup of flour, then add slowly one cup of milk and stir and cook until thick. Season one and three-quarter cups of finely chopped cooked chicken with one-half teaspoon of salt, one- third teaspoon of celery sait, ten drops of onfon juice a few grains of cayenne and one teas spoon each of lemon juice and finely chopped parsiey. Moisten ‘with the sauce, cook until well heated and spread on a piatter 1o cool. Shape into cones, roll in the érumbe, dip in beaten egg, nnng:thmm-b-mm n Charity Isw't Merely Cold Cash |DorothyDix] Even Poorest Can Bring Happiness te Others Chief Among the World’s Benefactors Are Those Who Give Sympathy Where Gold Isn’t Needed, Who Supply Encourage- ment to Those Who Are Discouraged. D o WHEN we think of charity,we always think of it in terms of money. We say this and that millionalre is so charitable because he h colleges and bullt hospitals and libraries. is so charitable because we know of and clothed the naked. endowed ‘We say such and such a woman cases where she has fed the hungry And wo sigh and wish that we also had overflowing pocketbooks, s0 that we might ease the want and woe of the world.. And we forget that not all charity has the dollar mark upon it, and that the Great Exemplar, who gave Himself for the salvation of humanity, never gave a penny. He raised the dead to life. He gave health to the sick, peace to troubled souls, wine to make merry the marriage feast, but He never bestowed a fortune on anybody. Let us hot disparage the giving of money. Great and noble purposes are served thereby, and if some of the big fortunes have been piled up with ruthlessness much of them has been given back to suffering humanity with the sympathy of a brother. However, just because we cannot say it with a checkbook Is no reason for us to feel that we can do nothing to help our fellow creatures. are not of the body. All needs There are rich and prosperous people all about us who are just as much in need of help as any beggar who ever rattled a tin cup on a street corner. starving for companionship There are people who dine luxuriously every day who are literally There are people who are clothed in velvet and furs and broadcloth who are perishing with coldness and friendship just as much as any overcoat on a winter's night ND these eases of n A" hour of the dgy. household: give them flannel petticoat. shivering wretch neglect, and who need a little warm ever needed a thick are right around us, where we sce them every me of these but we never think of relieving their want because we can't dime or a quarter or a dollar, or send them a load of coal or a objects of charity are in our own We do not think of going to see people in trouble ax an act of charity. Yet the kindly neighbor woman who goes into a stricken houschold, and who lets a heartbroken mother weep out her sorrows on her sympathetic breast, has given something of far greater value than gold We do not think of going to see strangers as an act of charity. So when we meet some woman who has just come to our city to live or we observe that a bridal couple has moved street, we let them alone and never go near them. into the bungalow across the We are busy with our own affairs, occupied with our own friends. We do not stop to think that these women may be perishing of loneliness, that they afe literally starving for the society of other women, and that if we would only go to sec them and ask them (o tea. or introduce them to some other women, or Invite them to join a club, we would tide them over a bad place in their lives and help them to get on their feet just as much as if they were just starting out in busincss and we loaned them enough money to keep their business going until they could make good themselves. We don't think of listening to bores as an act of charity, vet heaven knows it is a work of supererogation that should entitle us to reserved seats in heaven among the star philanthropists. There is nothing in the world more pitiful than old people who have come to the place where they tell over and over and over again maundering reminiscenres of their youth. the Their exhausted families have long since ceased ever to pretend to listen, and it makes them so childishly happy—they who have &o few pleasures jeft—just to have somebody lend them an ear once In a while. Surely it is just as generous a thing to bestow a half hour on them as it would be to give them 30 cents or $30. .. AND the people who have a perfectly beautiful time talking about them- 41 selves and their possessions: who tell you about their automobiles, and what wonderful children they have, and all about how they sold a bill of goods, and Mary's beaux, and Johnny's being on the foot ball team! Can any one do while the egotists perpetually intereste. iscourse about kindlier deed than to maintain an absorbed expression the one subject in which they are Chief among the benefactors of the world T count those who have the generosity to endure the tedious with a smiling countenance. I know of no ome clse whq diffuses such sunshine and happiness. We do not think of giving encouragement to others as a charity, yot there are times when just a little friendly boost, a word of appreciation. of good worl fortune would have been. of hope and cheer, is worth more to 2 man or woman than a They had got to the place where they were discouraged, ready to throw up their hands and quit, and just the knowledge that somebody believed in them, somebody thought that they would succeed, made_them o on. Sympathy, understanding, companionship, friendship, love, we can all Eive these, no matter how PooF we are. And we can all show charity toward each other's faults and weaknesses, which is the greatest charity of all, DOROTHY DIX. (Copyright, 1924.) BEDTIME STORIE The Upsetting of Chatterer’s Plans. Alas, how often, it in troe. The best of plans will gzo —Chatterer the Red Squirrel Certainly Chatterer’s plans had all gone askew. They had gone very much askew. That means that they had gone wrong. He had made those plans carefully. Ho had left home early that morning sure that he would breakfast on fresh egga Not a doubt had entered that shrewd lit- tle head of his. Now it was the mid- dle of the morning and he hadn't even tasted a fresh egg. Worse still, he hadn't had any breakfast at all To add to all this his coat was torn, and he ached and smarted from wounds made by the sharp bill of Mra. THIEF! THIEF!" SCREAMED. Flicker. All those well laid plans had been completely upset. He couldn’t even get back to the Green Forest. It was all because he had made the mistake of rushing headlong into the home of Mrs. Flicker without first making sure that no one was at home. Now all the feathered folk in the Old Orchard knew that he had been try- ing to steal eggs, and all were oa the watch for him. They knew just where he was. He was under some stones of the old stone wall. The worst of jt was thefe was no way out of his hiding place except by the way he had entered, and he didn't dare go out that way. It wasn't that he ‘was -afraid of the angry birds. He could have dodged them and soon run away from them. But the noise they had made by chattering and scolding had brought Black Pussy the Cat over there to see what was going on. And Black Pussy’s nose had told her that Chatterer was down under those big nes. ‘,Bl.lck Pussy is patient. She had had her breakfast and she had noth- ing in particular to do. She could just as well be in_one place as an- other. So Black Pussy had settled herself comfortably close to the hole between the stones of the old wall out of which Chatterer must come to get awhy. She had no love fof Chat- ferer. Time and again he had teased her in the most impudent way. Time and again she had tried to catch him and failed. Now he was where he couldn't get out without giving her fhe best chance she evet had had. So Black Pussy could afford to be patient. hatterer dldn't know that Black nfny ‘was there. That is, he didn't know for certain. He suspected it He had seen her when she had peeped into that hole, and he knew enough about her ways to suspect that e Was close by, watching for him to come out. So he didn’t dare even poke his hedd out. He licked his wounds and tried to make himself comfortable. But even had he not ached and smartest he couldn’t have been cofortable. No one empty stomach ¢an be “THIEF! HE that stomuch- #réw more and BY THORNTON W. BURGESS more empty. AfAyway that is the way it seemed. Anyway Chatterer grew more and more hungry. A doszen timesa he started to poke his head out, but each time he stopped at the last second. He knew Black _Pussy. Dozens of times he had watched her patiently waliting for a Mou: may have gone away,” C muttered to himself, “but then again she may not have. 1 dom't believe she has. 1don't dare take the chance. Oh, dear, I wish I never had theught of those eggs! I wish I had re- mained at home in the Green Forest. 1 wish—but_wishing doesn't do any good. My, how sore I am! I sup- poso I'll have to stay here all day.” Yes, Chatterer's plans had been up- set. Never were plans more upset Chatterer’s pride in his own smart- nesg had received a dreadful blow. He knew that all the faethered folk in the Old Orchard knew what had happened to him, and he suspected that they all were watching Black Pussy keep him a prisoner and were chuckling over it. (Copyright, 1024, by T. W. Hurgess). What Today Means to You BY MARY BLAKE. Until a little after noon adverse aspects prevail and suggest the need of ultra conservatism and excessive caution. Thereafter the vibrations become very active, tending to ag- greseive efforts and enterprising ac- tvity of a progressive nature. Be- ware, however, of overenthusiasm and extremes or excesses. A child born today will be wiry and strong, although not revealing externally any marked signs of its latent reserve force. It will not, if allowed to follow its own desires, in- cline to a business career, but will possibly achieve the best results along the lines of music, writing or painting. Any talent, if shown in these directlons, should be developed to_the utmost. If today is your birthday, your dls- position ‘is too much regulated by rule and precept to be either very cheerful or entertaining. Your char- acter is a strong one, and any slight deviation from what you conceive to be your duty causes you much an- guish of mind and bitter self-re- proach. If you are not tolérant of your own shortcomings, you are even less liberal in your attitude towara those who do not think as you do, OF act as you think they should. You can never excuse yourself, mor find excuses for others. Your outlook on life is altogether too narrow and prejudiced, n%: your friends 100k upon you as unduly self~ righteous, and resent what they con- sleT your “holier than thou” atti- tuula toward them and life in gen- eral. In your home life. it is very a@iffi- cult for others to live up to your con- ception of what thelr conduct should be. Your unbending and severe approval of anything and everything that is not in consonance with your cree¥ makes you feared and re- #peeted, but it does not inspire con- fidence or love. In your business you are known as just, and whatever you. have done has been built upon the structure of abeblute honesty and integtity. Be- cause you have done, however, what- ever you have thought was right, th has not made it necessarily right or proper in other people's eyes. _Life's code must have & certain de- Tee of elasticity to be acceptable. ustice is inexorable, and only when allled to mercy is it divine. ‘Well known persons born on this date are: Martin J. Spaulding,” Atch- bishop of Baltimore; Ambross E. Burnside, general in the civil wa: Henry M. Teller, lawyer and senator; Willlam T. Lusk, physician abd edu- cator; Georgeé W. Marston, musiclan; John ¥. Appleby, inventor; Douglas Fairbanks, actor. i B i Pop was smoking to himself and ma was Imbroidering imbroidery, saying, Willyum, do you think Im getting stouter? 0, I dont think its bin noticeable during the last half hour or so, pop mite of known I wouldent get atisfaction out of you, but eny- ways 2 different peoplo today told me ooked stout, and altho I dont bleeve they knew wat they were tawking about and 1 havent the slitest respeck . for the opinion of either of them, still I reely bleeve I awt to take some regular exercise or something, ma sed. Good, fine, pop sed. If 1 had some- body to take a little regular exercize with me the first thing every morn- ing it would do me a werld of good, and its proberly jest wat you need. It would give you a figure no artist could paint without my permission, he_xed. Well jest how do you meen? ma sed, and pop sed, Wy, we'll get up brife and early every morning, a half hour earller than usual, and we'll bend down and touch our toes 40 or 50 times and a few other simple ex- ercizes like that. It dont sound very simple to me, ma sed. And enyways, enyhow, if I get up that erly 11l be thinking about all the good sieep I lost and it will Jest ruin my hole day. Wot I was thinking of wen I mentioned exercize was something like some docter dis- eribed in the paper tonite, This doc- ter says that if we breethed a recl deep breth every fime wo breeth, in- sted of jest breething eny old way, like wo do, he says it would be fin: exercise for us, ma sed. Yee gbde, pop sed. wunt to reduce wy dont you do some- thing strenuous like blinking your pyes rapidly before an open window? c_sed. Now Willyum, thats rediculiss and you know it, ma sed, and pop sed, Well then, if vou wunt something downrite violent to take your weight off, wy dont you keep wiggeling your fingers wen you wawk to the movies? Now fest for that | wont take eny exercize at all, ma sed. Wich sho proberly wouldent of eny- ways. About Spiees. IL is often said that very choiee products are put up in smail pack- ages. The same might be said to apply to the spices used with our every day foodstuffs. While the spices themselves contribute noth- Ing in the actual food value, they add materially to the attractiveness of the dishes in question and in this way indirectly add to the nutritional value of the foods represented. As one writer expresses it. “thess spices bring up the flavor of insipid puddings, fruits of other dishes Before discussing the spices them- selves it may be well to add a few words about the danger of using spices in the wrong place. Some- times ‘it is better not to use condi- ments where the food would be more palatable without them. Delicate restraint in flavoring food is a real art and well repays careful thought on the part of the cook. Sometimes we forget that certain spices and condiments do mors than merely add flavor: they are also pre- servative in their nature. ample, vinegar is a ®standard pre- servative of vegetables; salt is equally well known as a preserver, and even sugar. which we usually think of as adding a pleasant flavor, exerts a definitely preservative tion. Again should come the cau- tion, however, that these condiments or accessories must be intelligently used elso will the results be not omly disappointing, but actually harmful to _health. How many of us know the princi- plo to which most spices owe their attractive flavors? 1In almost every aase this is due to what is called an essential oil. This oil is very volatile— that is, usually “goes off” under heat. This explains the reason for the caution found in many of our recipes as to the use of vanilla. The oil in the vanilla bean is particularly vola- tile and the write of a recipe is very apt to say something like this, “Add the vanilla last” This means that if the vanilla were added to the custard or the pudding during a long period of baking, much of the aroma and flavor would go oOff in steam in the oven. ‘The fact that this flavor is so often part of an oil means, of course, that it_is part of the chemistry of the product and this also meahs that many of the flavors can be made artificially by our clever chemists. Mock Crabs. Meilt four tablespoonfuls of butter and add one-half cup of flour misted with one_and one-half teaspeonfuls of salt, three-fourths teaspoonful of mustard and one-fourth teaspoonful of paprika. When thoroughly blended, pour on gradually, while stifring con- stantly, one and one-half cupfuls of scalded milk. Bring to the hoiling point and add ono can of small corn, one egg slightly beaten and three teaspoonfuls of tabte mauce. Turn into a buttered dish, cover with one cup of buttered cracker crumbs and ‘bake until the crumbs are brown. Rub Off That's one of the beauties of Farbo. It not only looks ‘well, but it acts and very lasting. { \ RN o N\ If_you reely | Nutrition Nuggets. In making custards use one whole egg or two yolks to each cup of liquid for a soft custard. -A firm custard which will hold its shape when molded requires an cgg and one-half or three ¢ volks to each cup of milk. The temperature for baking cus- tard should be from 150 degrees to 200 degrecs fahrenheit. To insure a firm, uncurdled custard place the cups or the pudding dish in a large pan containing warm water before putting in the oven. Starchy foods are recognized as turnishing one of the most necessary elements for the body. Time w when this food element was not ap- preclated except as a source of heat and energy in the body. Late re- search, however, has taught us that starch’is one of the most important of the elements which enter Into the chemistry of food. Among the foods rich in starch are wheat, corn, rice and barley cereals breads from wheat and whole grain flours; sweet and white potatoes: Peas, beans and lentils; macaroni and other Italian pastes; tanloca, sago and chocolate. Salt 18 useful in bringing out the flavor of various foods. For example. a mere pinch added to coffee gives ex. cellent results; a modcrate quantity of salt improves the flavor of bread Many persons enjoy a fruit salad if it is lightly salted and an insipid cus- tard or pudding is improved by a few grains of salt. Naturally great care must be taken not to overdo the use of this condiment. Here are some nutritious hot foods that may be carried in a emall ther- mos bottle when the school lunch equipment provides no hot dish Cocoa, cream of tomato, pea, carrot potato, lima bean and onion soup cereal coffee and clear clam or chicken broth. You Buy Flavor 3 when y llSAm All A Ha78 Delicious to the last fragrant drop. BLEND of INDIA, CEYLON and JAVA TEAS This one blend suits most tea-tastes MOST people like Chase & Sanborn’s Seal Brand Orange Pekoe (black) Tea —and like it lots! Just to gaze into its clear amber depths makes you tea- thirsty. It is, without question, one of the most delightful drinks you ever tasted. Sixty years’ experience in buying, blending and taste-testing a: sures the continuance, without devia- tion, of this fine tea flavor. Sold only in square, screw-top canisters. e Chase & Sanborn’s Seal Brand Coffee is also a netional faevorite. (Chase&Sanborn's SEAL BRAND TEA Trode supplied by Chase & Sanborn, 200 High Street, Boston The difference in cost between good vinegar and ordinary vinegar is just a few cents. But this difference may mean the differ- ence between a success- ful salad and a poor one. - It pays to use Heinz Vinegirs which are made of the purest in- gredients and with the greatest skill and care, then aged in wood to give them mellowness, flavor and aroma.