Evening Star Newspaper, June 13, 1924, Page 41

Lt WOMAN’S PAGE. ADVICE TO HOUSEWIVES O be in possession of plenty of moth bags important at this season of the year, and it is also 4 valuable accomplish- ment to know how to make good ones at home for less than you can buy l‘hrm in the stores for the same qual- ty. To make one of these strong, moth- Proof bags you will need to buy some Kraft paper. dimensions 40x4% inches. These figures determine the quality. Kraft -paper of lighter weight would be unsuitable. This paper may be purchased at regular stationery stores for about seventy- five cents a dozen sheets. It can be made into very fine bags, which, with @ little moth-proof powder in each bag, cannot be cqualed for the pra tical purpose of protecting all kinds of garments the ravages of moths Cut vou sheets of paper according to the size of bag you wish to make. ¥ou need a larger size than the 40x48 sheet, piece the sheets by lap- Ping one upon the other one inch and sewing on the machine at either edge of the lap. You may fasten the sheets in place by pinning between the area of ‘the stitching, but do not pierce the paper at any other point. Having secured a sheet two inches larged in length and width than you desire to malke your bag, place upon it a second sheet one inch smaller on every side. Fix the sheets together with pins within the inch area that will lie between the stitching. Let the pin heads be uccessible on the large sheet. Turn the inch extension of th larger sheet over upon the smaller xheet on three sides and stitch first on the outer edge the inner edge of the flap stitch azain Tse & home-made flour paste to close the bag after the garments are in Be sure to square the corners per- fectly when putting the bag together, and when sewing carry the stitching entirely the corners. Use a atitch slightly longer than that which you would ordinarily use. so that ihe stitching will not cut the paper, but there is little danger of this as_the paper is tough With an investment for paper and cents for powder You can make bags. for which stherwise vou would have to pay about $1.50 each. They can be used year after vear. diminishing in size ¢ach year by one inch, where they have been cut open. These may be laid upon shelves, and by making them yourself, you can have hags of any size. A memorandum of contents should be placed on every bag zzom of 75 cents How to Choose a Broom. To know what qualities to look for when buying a broom will save you much money. There are many Mgns of quality that can easily be rocognized, threa of which are very important. The first one is the handle. A good broom will have a handie either finished in natural wood or varnished over the natural wood The corn of a good broom has a fine fiber. It should be free from stems so coarse that they scratch highly polished floors. The top of the broom. especially where its @weeping qualities lie. should be fine and soft. The color doesn’t mat- ter much. unless it is S0 green as to show that the corn was dyed. nor does it matter particularly where the corn wus grown, although some expert salesmen say that the Illinois broom corn is the best The workmanship has as much to do’ with the wearing qualities of a broom as the quality of the corn. ‘There are three chances for weak- ness to creep in. namely, shoulders, the way the handle is put n and the stitching. The best handle and the best brush in the world are not of much use if they are not se- curely fastened together. That poink of construction can best be tested by twisting the brush one way and the handle the other way. Any lack’ of firmness or any sign of weakness indicates a bad defect and means that handle and brush will soon part company. The shoulders of the brush should be solid and true and the corn should run straight up and down in line with the handle. The sewing should be tight and even. There should be at least four- teen stitches in each row and there should not be more than five rows. What Tod_ay Means to You BY MARY BLAKE. Gemini. Until ncon today's aspects favor a quiescent mood and attention only to ordinary tasks and usual routine. After noon they undergo considerable change and counsel aggressiveness and activity, especially in educational, scientific or political efforts. Ordi- nary business will not be affected to the same favorable extent, and it is advisable not to make any radical changes, but to be content for the time being to let well enough alone. A child born today has a somewhat delicate constitution, necessitating. therefore, constant vigilance and careful nutrition. Its disposition will be somewhat peevish, which can, however, be casily eradicated by cheerful and bright surroundings. 1If brought up in an atmosphere of strife and bickering the child's peevishness will degenerate in later life into chronic objectionableness. 1f, how- ever, placed in an eavironment of harmony and accord it will oatgrow its early tendency and become com- panionable and congenial It is very difficult to analyze your eharacter or to portray with exacti- tude either your virtues or weak- nesses if today is your birthday. Every good aspect is almost nullified by an unfavorable one, and if your good characteristics are discernible your weaknesses are no less apparent. You are continually urged by gond impulses and beneficent intentions. When, however, you try to act on the former or to realize the latter some sinister influence arrests your action. You will perform a really gracious act one moment and immedi- ately afterward destroy all its po- tential effects by some triviality quite nworthy of you. u You hbyv! r’relt mnatural ability and are unusually well informed, show great broad-mindedness at times and on other occasions display narrow- ness, prejudice and bigotry. In your business or professional ca- reer you are a “wholesaler” in good jdeas, but a “retaller” in execution. In your home and social life you have brightened many an hour by some kindly thought or loving at- tention. You have also caused many a s=orrowful moment by an unde- served reproof or uncharitable action. “Hyde and Jekyll” partnership can- not be a success. Reorganization of the firm, with Dr. Jekyll as the sole surviving partner, is the only solu- tion. ‘Well known persons born on this date are Francis Dana. statesman and jurist; Winfleld Scott. soldier: John P. K. Hensha Protestant Episcopal Bishop of Milwaukee; Gustavus V. Fox, naval officer; 1. B. Branch, author and poet, and Frederic W. Roeot, composer. (Copyright, 1824.) Fried Spinach Balls. Combine three cupfuls of cooked chopped spinach, two tablespoonfuls of butter. two tablespoonfuls of grated onion, two tablespoonfuls of grated cheese, one egg and a little allspice. Add one cupful of fine dry bread crumbs and let stand for ten minutes to swell the crumbs. Shape in balls, then roll in bread crumbs. Then dip the balls in egg which has been slightly beaten with one-half oupful of coid water. then roll again in erumbs. Fry in deep fat. Serve at once or reheat in the oven when desired. Eleven years' school attendance without a single mark for absence or tardiness is the record of Miss Dorthy then an inch in on | bags | the | More than that makes tne broom too stiff, but there should be at least four rows, and most good brooms have five rows. Flax twine is the strongest and best wearing material for the stitching. x More good brooms have been ruined by resting them on the ends of the strands of corn than were ever worn out by sweeping. No broom should be so treated. Kither hang it up or stand it on its head To prevent from drying out and becoming brit- tle, dampen it at least once a month. Paper Novelties. Lvery camper and picnicker Is fa- miliar “with paper napkins, towels, doilies and dishes, but this yéar paper is ulso used for damasks and hang- ings, The housewife who wants to reduce summer housework to the minimum_can provide herself with lurge paper tablecloths, paper bed- spreads, paper for window draperies and paper hangings for doors, paper handkerchiefs, paper picture fram paper lamp shades of all sizes, dec ruted crepe paper in white and col- ors for bureau scarfs, paper tray covers, wax-coated paper jars with Lovers in quart and two-quart sizes, in which to keep clean and dry such articles as salt, sugar, breakfast foods and other things that dampness affects, as well as paper plates, xpoons. forks, cups, serving dishes straws for ced drinks, napkins, doilics, towels and other things. Buy the best quality vou can find unless you, wish to use only once. The best quality costs very little more than the cheaper grades. The new damask-like tablecloths are made of =oft but heavy paper and are Strong. They are made in plain white with damask deszigns in white or with floral or special-day designs in colors. These tablecloths come in various shapes and sizes, and are round, square and oblong. There are nap- | kins to_match | " The 63xsi-inch tablecloth serviceable. It will last a | ingly long time and can be a bedspread also. that is, thix size |can be used as a spread, if taken off the bed at night or turned back over the foot of the bed. The per quite heavy and strong, vet flexible in the largegscovers Paper draperies may be made of plain or patterned strong, crepe paper, and handled just as silk would be if used for the same purpose. The shirring or gathering may be done uccessfully on a sewing machine or @ crepe paper cover may be pasted upon & piece of lath and the paper draperies tacked or pasted into piace. The paper will hang in graceful folds, and one set of paper draperies if prop- erly taken care of will last all summer. Bedxpreads of Muxlin. | Bedspreads made of heavy bleached or unbleached muslin, stamped to em- broider with simple French knots or cross-stitch or decorated with pieces of colored materials appliqued upon | the muslin are comparatively easy | to make and are certainly lovely. A bedspread ornamented with French | knots is especially charming. Te do this, it is best to have the pattern amped. Have a center motif and then a space where there are no | French knots between the center | motif and the border of the spread That part of the spread which hangs down from the side of the bed should not be ornamented unless a heavy crocheted lace or edging is used as a trimming. The edge of such a spread | may be finished with scallops, trim- | med with a narrow edging. or with a two-inch hem put in by hand sem- stitching or machine hemstitching. These soreads are sometimes fin- ished with just a plain hem and sometimes with handmade fringe These French-knotted spreads are | lovely made of unbleached muslin | and ecru thread for the knots. French | knots in two shades of old blue are | lovely. "Often such spreads are fin- | ished "with a three-inch, handmade fringe of material to 'match the knots. This color should match the prevailing color in the room. Outdoor Cushions. The best plan is to have an en- tirely fresh =et of cushion covers for summer outdoor use, and this may be achieved with good results and at little cost by making use of unfad- able and sunproof cotton fabrics, and embroidering them in bold designs with bright-colored, rather coarse wools. Only the simplest stitohes are required, and the worker can make or adapt her own patterns. An eve for color and some sense of de- sign are all that is needed. Skill in the art of embroidering is not neces- sary. The boldest and most original attempts are often the most effective. is very surpris- used as COLOR CUT-OU Betty Makes a Good Cook. *Is this whipped cream stiff enough?’ asked Betty Cut-out, who had gone back to her Cousin Alice's house after her visit to Margie and Was now helping her cousin bake cakes for the wedding. “Just right, Betty,” answered Alice. “You're the most help!" Then Betty spread the chocolate icing on a big brown cake and lovely smooth pink icing on a flufty yellow ake, and put a layer of orange fill- ing between two other cakes, and no wonder her mouth watered! ““Here's some more cream to whip, called her cousin. “I guess I can do all the cream whipping I want. I've already had eight egg beaters given to me for wedding presents!" Betty wears a rose-colored dress and s black and white Color the bewl brown and the sray. (Copyright, 1924) Rice With Fig Sauce. Wash and pick over three-fourths cupful of rice and let it soak in one cupful of water for about an hour, then add to the rice and water one- half a teaspoonful of salt and two cupfuls of milk. It may be cooked in a double boiler or in a buttered bak- ing dish. When tender, white and ve with a fig sauce made Stew one cupful of nice figs, cut in pieces, in one tablespoon- aprom. dipper ful of sugar and two cupfuls of wa- ter until they are tender. Serve a ~each helping . =" HDorothyDix Love Alone Sanctilles Marriage There Can Be No Happiness in the Lives of Men and Women Who Marry “Easy Money.” Find [t Hardest of AllL CORRESPONDENT ASKS: for money? only thing that sanctifies marriage. 'What do you think of a woman marrying What do you think of a man marrying for money?" I think it is both wicked and foolish. The woman who marries just to get 1t is wicked because love is the a lifetime of luxury has no right to draw her skirts away from the woman of the gtreets. Both have sold themselves, and the only difference between them is that one made a better bargain and got a higher price for herself than the other one did The man who marries for money is an even more contemptible creature than a woman is and has less excuse and has more opportunities to chieve fortune for his sin, because he is better able for himself than she has. And the male parasite always sinks a little lower than the female parasite. Aside from the sin of bartering away one's birthright for a mess of pottage. Those who give up love for gold never get happiness The poor young man and the poor girl who have alw because it never pays. out of the trade. t, marrying for money is foolish because it is It is bad business vs hungered after the fleshpots think that if they could have a fine house to live in. smart clothes, a luxurious car, rich food, all the things thgt money buys., which they have been denied all their lives and which they have pined for, they would be perfectly blissful. But if they sell their souls to get them they soon find out that the purchasing power of money Is very limited, and that the things that give the real joy to living are not for sale over the counter. long to get surfeited on rich dinners, It doesn't take or to get sick and tired of being a tailor's dummy or a dressmaker's mannekin, or to be bored stiff with rolling around in limousines Nor does it take long to find out that architects and interior decorators cannot make a real home. it is that the man and woman who married for money realize that. ~HE) T With ail thelr getting. they have not £ot hapbiness They have not got companionship. love. Thex _have not got They must endure all compensations. They must demands without the caresses of one from whom their flesh al faces they peace. the make the love that swectens them. come in time to loathe They have not got They have not got contentment. without any of its that marriage inevitably They must endure the They niust gaze perpetually must tolerate the society of of saerifi matrimony shrinks. They those with whom they have nothing in common and who weary them almost to extinction. They must give the kisses that are bought and paid for; pretend to the tenderness they do not feel, spend their lives trying to give a lifelike portrayal of a devoted hus and or wife to the women and men who have invested their money in them. Is there happiness in that sort of life for any human being? Think of the men and women you have known who have made of the altar a springboard from poverty among them thatl register: have the spiritual things alsc than the material things. into riches and you will not recall one face real contentment. it that we cannot satisfy ourselves just with material We must have the spiritual things even more You will find many shabby young couples who For nature has so ordained things. We must married on nothing a vear but love who are happy, but no man or woman who married just for money who is happy. The woman who marries for money does not make quite so fatal a mistake as the man does, because women care more for softness and ease than men do, and because women can come nearer to smothering their souls under chiffons than men can, and also because a woman, somehow, seems more natural as a purchased piece of household bric-a-brac than a man does. But there is nothing on earth, or in heaven, that can make the poor husband of a rich wife seem like anything else than a lapdog. who is trained to fetch and carry and jump through the hoop at her bidding. And any man who has to endure knowing that that is the way he appears to the public earns every cent he gets even though PECELE say that the woman a man easy money. On the contrary, it is the hardest mone it is millions. gets by marrying a rich woman is that a man ever gets, and the dearest, for he has to earn it over and over again every day that he lives, and he pays for it with every aspiration and ambition of his manhood. All of us know brilliant y talented young lawvers, gifted y ung chaps, oung doctors, who had just begun to make hustling voung business men, a name for themselves and who were on tiptoe, so eager and interested were they in their careers. They would have gone far if they had not married rich girls: but with their hands suddenly filled with money, with wives who demanded to be entertained and amused and who had the price, they had no further incentive to struggle and attain, and they sank down into being nothing but rich women's husbands. Do you believe for a moment that these men get the thrill and fun out of strings of polo ponies and yachts that they would have out of pulling off big deals, and winning big cases, and finding new germs? Never. It is doing things, not having them, that gives zest to life, and the only money that has any flavor to 1t is that which is wet with our sweat. And that's what makes marrying for money a bad business. vou get isn't worth the price you pay. What DOROTHY DIX. (Copyright My Neighbor Says: Silverware is easily cleaned by immersing it in strong borax ater for several hours. The water should be boiling hot when the silver is put in. When bread gets too stale to use, try this: Place a pan of water on the stove and bring it to a boil, put on the steamer and in it place the stale loaf. Steam for five minutes. The bread will be as fresh as when new. The best kind of dishcloths are made of cheesecloth. The material should be doubled, raw edges turned in and stitched on the machine. This will wear, and because it cleans casily is most sanitary. Rins- ing in soap and water will be all that is necessary for cleans- ing. Scorch marks when ironing can be quickly removed if the part is held under the coid water faucet for a few minutes. Fine oatmeal will clean lace that is not too badly soiled. Never salt meat that is to be grilled, as it hardens the fibers and tends to extract the juices. Salt it on the platter just be- fore sending it to the table. No meat should be salted un- cooked, but after the surface has been seared and the meat partly cooked. Favorite Recipes of Prominent Women BY EDNA M. COLMAN. CHOP SUEY. Mr. Schall, Wife of Represemtative Thomas D. Schall of Minnesota. Upon Mrs. Schall devolves more than the usual routine of duties pre- scribed for a congressman's wife. Be- cause of her husband's blindness, she is his secretary and chauffeur, as well as his eves, guide, business manager and comrade. In addition she has the care of their two children and their home. She holds the mileage record among women of the congressional set through chauffeuring Mr. Schall back and forth to Minneapolis and on cam- paign tours. She has a decoration for personal coolness and bravery when aboard the torpedoed Mount Vernon, and treasures the satisfaction of hav- ing turned her fad for palmistry to service for our soldlers in the front line trenches. To the request for a recipe she re- plied: “Some years ago the Japanese of Minneapolis, wishing to choose an at- torney, put the names of all of the city’s lawyers into a bowl and drew forth one, which chanced to be Mr. Schall's. . “Every time they came to_consult they brought gifts—a bale of silk, a set of rare china, and one time all of the paraphernalia for a dish of chop suey. which the client forthwith pre- pared. “He cut every atom of flesh from a young chicken in match size pieces. This he put to fry in a tablespoon of butter and a teaspoon of lard. While the meat was slowly cooking he sliced a stalk of celery diagonally. cut three green peppers into smali diamonds, and thinly sliced some onions. He washed two cups of rice in many waters until free of all sedi- ment and set it to boil in eight cups of boiling salt water. The vegetables he added to the chicken, and after one minute's stewing he added one sliced bamboo and some button mush- rooms. When this was well cooked he stirred into the mixture one and one-half large tablespoonfuls of corn- starch, five teaspoonfuls of sugar, well mixed with a cup of brown sauce, which they call 'soy.’ This he allowed to come to a boil and thicken. He then poured it onto a platter and arranged the rice, from which the cover had not once been removed, on the: outside or around A - The Weakly News. Weather. Bum. - Sporting Page Persey Weever is still studying Japapese Joo Jitsey out of a book and last Sattiday he tried to throw Reddy Merfy over by putting one hand on his elbow and one hand under his chin, and the next thing he knew he was being threw down himself about eight times in succession, but ka still says joo jitsey is a grate thing and he would of proved it if Reddy Merfy had ony gave him enuff time. Amung the favorite kinds of exer- cize of prominent peeple are as fol- lows: ta;‘kllmy Martin—Chewing salt water Sam Cross—Jumping erround under a shower bath. Sid Hunt—wawking home from skool. Lew Davis—climbing the back fents on a empty stummick at suppir time. Puds Simkins—floating. Things You Awt to Know. It is not considered polite to hit a lady unless she hits You ferst and even then she's libel to get insulted. Letters from the Peeple Deer Sir, I am getting stouter and stouter, but I dont like to take exer- cize. Wat shall T do? Puds S. Anser. Try to move erround more in your sleep. Editer. Lost and Found Neither. Menu for a Day. BREAKFAST Oranges Oatmeal with Cream Bacon and Eggs Hot corn Cake Tee LUNCHEON Jellied Tongue Potato Salad Hot Cream of Tartar Biscuits Preserved Apricots Fruit Cake, Tea «— DINNER Calves’ Liver and Bacon Bolled Potatoes Creamed Caulifiower Tomato Salad . Apricot Tapioca Pudding, Coffee CORN CAKE Put in your mixing bowl one cup of flour, one-half cup of cornmeal (white preferred.) scant one-half cup of sugar, one-half teaspoon of salt one cup of sweet milk in’ which two teaspoons of cream of tartar and one teaspoon of soda are dissolved. Pour this into mix- ture, break in the egg, beat thoroughly. Bake in good even oven. Try with straw or wood- en toothpick so as not to bake too long. Should be light as sponge cake. POTATO SALAD Four boiled potatoes cut tnto dice. One small beet cut into dice, Mix with dressing and put on a platter. Cut three hard-boiled eggs in rings, ar- range on top, garnish with lef tuce leaves or celery. APRICOT PUDDING Drain the sirup from a can of apricots and add enough boil- ing water to make two cup Stir in one-half cup of quick$ cooking tapioca and one-half teaspoon of salt and cook over bolling water for fifteen minutes. Put the apricots in a buttered baking dish, pear the tapioca over them, and bake abeut twenty minutes. Serv ‘itheeream. and SUEAT. Anmwers to readers’ questions regarding diet will be given by Winifred Stuart Gibbe. food specialist, writer and lecturer on_ nutrition. Questions* should be accompanied by a_self. addressed, stamped envelope, as only those of general interest will be answered in this col- umn; others will be answered through the mail. Every effort will be made to answer questions promptly, but we bespeak the indul- gence of our readers for any unavoidable de- Iay. ‘The number of lettars received is large and each must take ity torn, ~Address Wini- fred Stuart Gibbes, 37 West 89th street, New York city. For the past two and a half years I have been ailing with what the doc- tors diagnose as colaitis. 1 also have a poor pulse and at first complicated with dropsy. My nurse says no raw fruit and no laxative food of any Kkind, no lettuce. I will thank you for a list of foods suitable for my case.— LG. You should have very easily di- gestible foods. Clear or cream soups, white meat of fish, the soft part of oysters, fine cereals such as farina, cream of wheat, wheatena and malted breakfast food, tes and coffee, cocoa made with water, buttered toast, stale bread, puree of potato, peas, spinach, stewed celery or baked squash. It may be that you cannot take green vegetables at once, but work them up gradually. Starchy pudding, such as rice, fa- rina, gelatin desserts. Fruits, coarse vegetables and sweet foods must be avoided. Usually milk must be omitted. Please tell me at what age healthy children should be given such foods as raw celery, lettuce. cheese, cran- berry sauce and such cereals as shredded wheat It is best to wait until children are ten years old or so before giving them raw celery. Younger children may have this valuable food stewed until tender or served in cream soup. Ten- der lettuce may be given to children of six or seven years. Cheese for all children should be grated and stirred into hot white sauce until it is smoothly blended. The sauce may then be poured over toast. macaroni or rice. Cranberry sauce is better re- served for active children of ten years or more. Fruit acids may be had from other fruits. Shredded wheat, it well softened in milk, may be given to young children of six or seven. Would like information regarding a balanced diet for a child four years old.—D. R. Breakfast should have a small orange sliced or six prunes, or three tablespoons cooked berries; a poached egg on a slice of toast or three heap- ing tablespoons of cereal with milk and sugar or two slices of bacon: two slices of toast on the day when the cereal is given, and a cup of milk each day. Dinner should offer a small serving of chicken or broiled chop or a small serving of roast beef or a small beef chip: two heaping tablespoons of mashed potato or of rice; three tablespoons of asparagus tips or summer squash or slewed tomatoes or string beans. and a dessert of three tablespoons of | ice cream or baked apple or fresh | pear, peeled, or three tablespoons of | pudding. Supper shauld have a cup of cream soup with toast or three heaping tablespoon» o* baked macaroni; on the days when no vegetable is served at dinner three tablespoons of creamed spinach or minced cream celery or creamed cauliffiower. The supper dessert should be plain choco- late pudding or apple sauce, accord- ing to the type of dessert given at | dinner. There should be a cup of milk to drink. Will you kindly give me advice on diet? I am fifty-five years of age. I have liver trouble and get bilious if I get the least bit constipated. A great deal of bile seems to come out of my system. Do some foods make more bile than others’—E. R. The first thing to do is to give yvour digestion as much rest as possible. 1f you are not too much run down, it may be well to give your stomach a complete rest by taking only water for a day, but do not do this if you are at all weak The best foods for you to take are milk, gruels, cream soups, milk toast, soft ' cereals. custards, soft green vegetables and chicken. ‘As vour condition of biliousness im- proves return to a more full diet. There are no special foods that cause the formation of bile. Bile is normal and appears in all healthy systems. When its secretion begins in excess it is a sign of indigestion. I am In_constant fear of eating something that will be harmful to me, s0 will deeply appreciate any advice you may give me. Iam a young man twenty years of age. I have recently had an attack of influenza. which left me in a weakened condition. I am troubled with gas, a heavy feeling on the stomach after even a moderate meal. I have a general listless feel- ing, am lacking in my usual pep. 1 am afraid to eat too much fruit, and suffer from constipation. 1 would like you to send me a diet which would tend to help me increase my weight and at the same (imr_ not be too great a strain on my digestive organs. Thanking you for anything you may do for me. I am.—L. G. My first advice to vou is to stop worrying about your diet You are so young that the after effects of in- fluenza will probably naturally disap- pear. [ know just how difficult it is not to worry, particularly as in- fluenza is a disease which lowers the vitality. 1 must tell you, however. that if you can force vourseif to for- get vour digestion except when you are planning a reasonable diet, vou will find that this very act of keep- ing oheerful will help you QUALTY | |BACON \\/”\ 1 suggest that you try for break- fast a cup of grape juice, a small serving of well-cooked farina, a small serving of acrambled egg with a slice of buttered toast and coffee without cream and sugar until you feel better. Uss cream as soon as you can on your cereal, as this food helps ma- terially in building vou up. Luncheon, one-half cup oream chicken on 'toast with a small serv- ing of plain lettuce and 2 or 3 crack- ers; onc-half cup of plain ice cream with & cup of chocolate. For dinner try a cup of cream of vegetable soup, 2 good slices of plain roast beef, baked potato and a small serving of lima beans or string beans or cheese, 2 slices of whble wheat bread and butter and a baked apple with cream and sugar, Cooking for Two. The easiest way in which to re- member the portion of the animal which furnishes the tenderest meat is to get perfectly in mind tough mus- cles and exercise. In other words, the parts of the animal that exercise most violently are such as the legs, giving us the tougher cuts of meat. Con- versely the tender cuts are near the center of the body on each side of the backbone. Every one remembers hearing about the woman who wailed that she wish- d there was some new kind of animal 50 that she might have a variety of meat dishes. Instead of mourning over this fact, however, it is well for a housekeeper to remember that she herself is apt to make the available variely still smaller because of the fact 1t she, in company with her sister ous epers, is very apt to give her family nothing but chops. roasts and steaks It is an excellent rule for one's household to make systematic use of cuts that are thought to be less choice. If all women would make this rule and keep it we should soon have the price of meat on the downward scale. The shoulder, the round, the flank and other coarser cuts of meat are very nutritious, and if the house- keeper will once set herself to the task of learning how to cook these cuts so as to render them both di- gestible and appetizing, she will have made a real contribution to the eco- nomics of the household. The early summer days call for meats that are delicately prepared and less taxing to the digestive organs than the heavier dishes which are quite suitable to serve in the winter time. One can use the cheaper cuts in the summer for clear soups, for braised dishes and for kettle roasts. Carefully done, these will appear on the summer table with an appeal al- most equal to that of the choicest rib Toast or porterhouse steak. Another good way of preparing less expensive cuts of meat is in the serole. The advantage of cas- serole dishes for the summer time lies in the fact that they readily lend the lves to form the foundation of one-dish meals, and such labor and heat-saving dishes are particularly adapted to the warm months. Here are some recipes for summer meat dishes Casserole of Chicken. Prepare three pounds of chicker, exactly as for an ordinary fricassee. Place the meat in the casserole; add one and one-half cups of macaroni, three small onions chopped fine, two green peppers minced, one tablespoon of minced parsley, one-half teaspoon pepper, two teaspoons salt. Cover with boiling water and bake very slowly until meat is tender. Add one- half cup of evaporated milk. Individual Meat Pies. Prepare baking powder biscait dough of entire wheat flour. Pat out on a floured board until it is one- fourth inch in thickness. Pill small custard cups with carefully seasoned stewed meat and vegetables so that each cup is about two-thirds full. ‘With a knife cut small squares from the biscuit dough, small enough to slip into the custard cups. Casserole of Chopped Meat. In a well oiled pudding dish place a layer of cooked macaroni; add a layer of seasoned pulp from canned tomatoes; over this place a layer of chopped Tound of beef; for a wvery onurishing one-dish meal sprinkle Dext a thin grating of cheese. Con- tinue in this order until the dish is full, leaving cheese on top. Bake in a moderate oven. Three-quarters of a pound of chopped beef will require about ona- half pound of macaroni, three cups of tomato with minced onion, chopped green pepper, sait and pepper to taste, and the cheese required will be about one cupful. Potato and Liver Pie. Cook six medium-sized potatoes, cat in slices, and place enough in a baking dish or casserole to cover the bottom. Over them arrange strips of liver and continue until the dish is filled with alternate layers of potato and liver. One -pound of liver will be needed. Each layer of liver should be seasoned with one-fourth teaspoonful of pepper and one-half a teaspoonful of salt, mixed and sifted over the meat. Each layer of potato should be seasoned with two teaspoonfuls of finely minced onion and one-half an ounce of chopped bacon. The last laver should be of potatoes. Pour over all one cupful of stock, cover and bake for one hour in a rather hot oven. Remove the cover and continue baking until the potatoes are brown. For Children’s Lunches SSKAY bacon fried crisp and dainty, placed ‘Dattared bread with a leaf of lottuce, Just the food to aterect o, the chil- ] g 7 for them. e -of-the 's~wholesome and furnishes peotsin. and. snergy elements needed for body building ewery” day, and adds to the wich. 2 e sand- very The Wm. Schinderberg—T.2X. .Kundle Co. — eveecoms aee-ae FEATU Nutrition Nuggets. Experts have established the fact that from the standpoint of food value purchased for a definite sum the following are economical: Oatmeal, cornmeal, hominy and rice up to any reasonable figure: prunes and raisins to 23 cents a pound; dried apples, apricots and peaches up to to 20 ‘cents: bananas to 30 cents a dozen; dried beans, peas and lentils up to 1 cents per pound. Some foods that are expensive proportion to their food mushrooms, sweetbreads, oysters, sters and the choice cuts of meat. _ Some foods that are inexpensive in proportion to food values are rib roast of meat, flank of mutton, cross ribs of beef, margarine, potatoes, wheat flour, butter and cornmeal. Foods that are especially rich in mineral salts are oranges, limes, ap- ples, lemons, pears, tomatoes, prunes. raspberries spinach, strawberries and all greens, Loss of appetite, headache and feeble heart action sometimes mean that the food has too little of one of the important vitamins. This vitamin can be obtained in tomato in oranges, in the leaves and seeds of plants, in fruit juices, in egg yolk, in milk, in the heart, kidncy and liver of animals used for food All-around growth in children re- quires one of the well known vita in RES. 41 mins. This vitamin is found in spinach, all greens, wheat flour, milk, butter and several other foods. Remember that children require more food in proportion to their size than adults. Particularly is this trus during adolescence, when the active boy or girl neceds more food than sedentary fathers and mothers. ven although it is true that sugar is a4 source of energv, it is advisable for children to depe on good all- round health habits—balanced diet, rest, exercise and bathing f their energy. An extra strain of work for dults ma be met by an extra sup- Py of sugar. s - Emergency Soup. Cook in one-fourth cupful of chick- en or bacon fat. one-half a cupful of half-inch cubes of rrot, one-half a cupful of slices of celery and one medium-sized onion cut ‘in shreds. over, stirring occasionally over a very moderate heat for about fifteen Cook one cupful of half- of potato in boiling wa- minutes, drain, rinse in then drain again. Add to the other vegetables upfuls of water or broth and let cook nearly one hour. Add two tablespoonfuls of meat extract with water, if used, with salt and pep- per to seakon. There should be four | cupfuls of soup. cubes ter for five cold water, the potato with four ICED TEA when pure, delicicus HB8S is used, is a satisfying amd refreshing semmer-beverage. i ( “% (qz Corkhill Cooked Ham*is a wonderful convenience THIS “delicious~product is simply an expertly cooked Corkhill Ham with the skin and bone removed, mold- ed into a shape most convenient for sandwich making, You can buy it from your dealer by the pound—sliced; or you can buy the entire ham and slice & yourself as you wish., If's perfectly delicious always.| A Corkhill -Cooked Ham lasts long because there s no waste, and it is very_ dainty to serve. Order one from Say Corkhill ‘All'Corkhill Products are Government Inspected. m"""m"mnum - Its flavor won the nation sixty years ago THE crinoline and wasp-waist of the ’sixties are now but memories, but the style in coffee has not changed. Chase & Sanborn’s Seal Brand is still the favorite, from Boston Harbor to the Golden Gate. Nor has that remarkable flavor changed. Sixty years’ experience in buying, blending and roasting maintains the high quality and un- deviating uniformity of this really fine coffee. Try Chase & Sanborn’s Seal Brand—in the sealed tin. Chase & Sanborn’s Seal Brand Tea is also a national favorite Chase&Sanborn's SEAL BRAND COFFEE Trede supplied by Chase & Sanborn, 200 High Street, Boston