Evening Star Newspaper, August 8, 1924, Page 18

w Housekeeping Methods Suggestions for Summer duce Increased Efficiency in the Home and Add Variety to the Table. VERY good way of testing an oven is to sprinkle a little flour on a sheet of white paper. Leave this with the oven door closed on an upper shelf for ten minutes and then examine it. In a comparatively cool oven the flour will then have just started to turn pale brown. Pastry and cakes require puch a temperature. If the heat is Brisk, the flour will be a golden brown color, while in a greater heat the shade will be much darker. An excessively hot oven is useless for cooking anything and the flour will bave become black. Special thermometers can be ob- tained for recording the heat of an oven. When baking meat, warm the oven thoroughly before placing the pan inside. To Make Meat Tender. When cooking meat. the object.” of course, is to render the fibers’ tender and to preserve the natural juices. Meat contains a large amount of al- bumen. which becomes hard at the boiling point, so that when roasting )r buking, the oven or fire must be very hot at the beginning in order to harden the albumen on the outside of the meat, and so form a thin coat- ing all round the joint, which keeps in the juices and flavor. As soon as this coating is formed, which will be in about 15 minutes. the heat must be reduced, and the meat then allowed to cook more slowly, so that the fibers will soften and become tender. If cooked rapidly, the albu- men hardens all through the meat and the result is a tough joint. When grilling or frying meat, a clear, bright fire is necessary, as the heat of the fire surrounds the chop or steak with a hard coating. By turning it often und not overcooking, the meat ought to become juicy and tender inside. -Great attentiow should be paid to basting eat properly when roasting or baking it, or the » of the meat will hecome dry hard and will crack. Another 1oint to remember ix that meat should never be overcooked or it will become dry and indigestible. Canning Uncooked Fruit. Fruit canned uncooked tastes that which is hly gathered nned tightly in perfectly s . it will surely keep. of berries, cherries, pineapples. citrus fruits and currants. if crushed or cut in one-fourth inch cubes, may be canned raw. Simply add to the crushed or chopped fruit its own bulk in sugar. Stir thoroughly and set in a cool place away from flies and dust. Stir occasionally during 24 hours. and then fill the jars and seal. Half-pint jars are good this’ fruit, being = large enough serve five peoy The fruit will be color as fresh fruit. and rich. makes shorteakes in winter that @rc exactly like the summer short- cokes. It is also delicious to mix in geiutin desserts and ice cream. The Seeds, so disagreeable in some berries and currants when cooked, are much less so in the raw fruit. This sort of a preserve and jelly goes so much farther than ~ the plainer cooked fruit that the expense is no greater in the end, and it is restful to do the work in a cool house with no stove to attend to and no dirty kettles to wash. Blueberries. huckleberries and cranberries can be kept by packing them in jars and then filling the jars with molusses and storing them in a cool, dark place. When ready 10 use the berries, pour the molasses off through a sieve and use it for any cind you wish. Rinse the ater in baked gerbread, pud- ding or cookies, 2dd'ng sugar. Uncooked Rine Tomato Pickle.—Chop together two quarts of ripe tomato-s, one cupful of celers or cabbage cbop- ped, four red or six green peppers and six 'small onions. Add one tablespoon- ful of celery seed, five tablespoonfuls of salt. half a cupful of white mustard seed, two and one-half cupfule of vinegar and three-fourths teaspoonful of clove. cinnamon and nutmeg. Mix all the ingredients together and put into a covered jar or can. Let the pickle stand a week bofore using it To Prevent Fruit Stainx. raw fruit for cook- ng. one’s fingers get These stains are not_easy to with soap and water, but tiey may easi'y be prevented if. before pic! ing the fruit, a litt'e butter is rubbed around the fingertips. There is no like of the same 1t stained Temove Angwers to readers’ questions regarding diet will be given by Winifred Stuart Gibbs, food specialist, writer and lecturer on nutrition. Questions’ should be accompanied by 2 self. addressed stamped envelope. s only those of st will be answered in this others will be answered through the . 'Every effort will be made to answer auestions promptly. we bexpeak the in- readers for any unavoidable mber of letters received Is large take its turn. Address: Wini- fred Stukrt Gibbs, 37 West Thirty-ninth street, New York City 1 am very much overweight and would like to have you give me a good reducing . 1 am 18 years old and am otherwise healthy, but would like to lose about 50 pounds. Inclosed find self-addressed envelope for immediate reply.—A. L. H. Wirst analyze vour diet; find out what foods you are eating which make you fat The foods high in food value are starches. cream sauces, fats, pastries, pi cakes, cream dressings, mayonnaise, gravies, sweets and, of course, candies and ice cream and soda fountain treats! It's not going to be a bit easy. ospecially if the others of your crowd already possess the fashionable sil- houette. Only by persistence, patience and good Judgment and common sense can you reach your ideal weight. No one should reduce too rapidly, cer- tainly not more than two pounds for the first week and one pound for each week thereafter. I am rather inclined 1o think that in your case less would be better, for you are yet rapidly and actively growing and cannot afford to take any risks You need food for both growth and for energy—at a rough guess about 2,300 to 2,400 calories—depending Upon yvour physical condition and structure and the kind of work you do. Estimating for each single piece of fr 100 calories, and for the average medium-sized serving 100 calories, you can very roughly esti- mate the amount you are eating daily. Two ways you may lose fat: Eat our requirement and exercise every day very much more or reduce your requirement and exercise, but not so strenuously; or you may do a little of both. ‘When you are hungry eat the foods low in food value—lettuce, but no mayonnaise; fruits, leafy vegetables, skim miks, sour lemonades and but- termilk, Drink but little liquids with Your meals, but drink freely between meals and before breakfast. Keep your bowels open and your kidneys active. On no account should drugs be used. They are worthless and often harm- ful. If your increased weight is due to a thyroid disturbance, see an ex- perienced, careful physician, and abide by his advice. In such an event write me again concerning your dietary. 1 enjoyed your interesting talk from WJZ, and would appreciaf your opinion on this question: Shoul a child three years old have broiled meats or poultry? At what age lhoal‘ meats be given to a child?— M. P hest authorities on the sul ect | cots, whites of three eggs and sugar, OMAN'’S PAGE Season Which Will Pro- need to make the skin really greasy, a8 a small amount of butter is enough. When the work is finished rub the fingers with lemon juice, or even vinegar, and then wash with soap and Wwarm wafer. | If fruit staine get on materiai, if possible keep the stains moist until you can treat them. Dip the material quickly into clear water. This disposes of any sugary matter and leaves only the acid to be removed. A method to which many fruit stains will yield 'is to rub both sides of the stain with soap, then lay on a thick mixture of starch and cold water, rubbing it well into the stain. It should then be ex- posed to the sun_and air, and rinsed in clear water. Thie can be repeated without injury to the material. The stains that are hardest to remove are those made by bananas and pears. There- fore special care should be exercised when children are eating these fruits. Goggles for Houxewif. Since the beginning of time, prob- ably, one of the annoyances of ihe housewife has. been the irritating fumes that rise up and cause the oves to smart and water when one is peeling onions. To overcome this trouble, all you have to do is to go out and buy a cheap pair of auto- mobile goggles costing about 10 cents, put them on, and then you can peel onions all day without the slightest discomfort. 1 The goggles will also be found to be useful in doing other household work that causes much dust to rise and fumes from cleaning prepara- tions. The glass in the goggles is perfectly clear, so that they do not interfere with ‘the eyesight. Iceless Refrigerator. A simple little iceless refrigerator for keeping butter from melting can easily be contrived in the following way: Stand the plate containing the butter on a large dish into which an inch or so of water has been poured. cover the plate and butter with a dish, and then over all throw a piece of muslin or similar material. Ar- range this in such a way that all its edges touch the water. Keep this iceless refrigerator in a shady po- sition, if possible where there is a draft of air. The butter will keep cool and firm, well protected from the hot air by the film of water which is continually passing through the muslin. Sugar Ornaments. Soak a little gum tragacanth in water. Make it into a paste by mix- ing double refined powdered sugar upon it. Color this with cochineal, spinach juice, yolk of egg, or choco- late, to give it the desired color, then| mold it into any shape desired. Pretty ornaments for cakes and des- serts may be made in this way. Rock crystals made at home, to be! used in place of the familiar loaf| sugar for flavoring tea. are pretiy, | and they give either to hot or to iced | tea whatever flavor and shade are! desired. To make the crystals, get a | deep pan somewhat smaller at the bottom than at the top. Pierce the ends with holes large enough to admit | a heavy thread or a light string, so arranged. as seen below, that the holes in the upper row are not di- rectly above those in the lower row. Weave the threads back and forth. trom one end of the pan to the other end, alternating from one row of holes to the other and drawing the thread tight. When all the threads are in place. paste paper on the out- side, over the ends of the pan, to keep the sirup from oozing out. To make the sirup, moisten three parts of loaf sugar with one part of water. Add acetic acid or strong vinegar in the proportion of three | drops to every pound of sugar. Cook the sirup in 245 degrees and add plcnty of flavoring, as the flavor loses | strength in the process of crystalliza- | tion. Add vegetable coloring matter | if convenient. . | Pour enough sirup into the pan toj cover all the strings, and let the pan and in a temperature as ncar 90 or 100 degrees as possible. In about ten days the strings will be covered with crystals. When they have reached the right size, and the sirup is nearly gone, drain the remaining sirup from the pan and strike the edge of the pan a sharp blow. The crystals will then loosen at the ends. Cut the strings from the pan. lay them on a wire rack, and let them stand until they are entirely dry. The crystals will then slip off. Sirup strongly flavored with oil of clove makes crystals that are espe- clally good in hot tea. For iced tea the sirup may have a or of mint. Crystals flavored with lemon are as good in hot tea as in cold. For those who prefer their tea unflavored, use clear rock-crystal candies. of child feeding think that with milk freely supplied and an average of one egg a day, there is no call for the introduction of meat into the diet of a child until after it is seven years old. There are several good reasons why it should not be given, and the younger it is given the more harm- ful it is. You will agree with me when you remember that of all proteins, meat is most liable to putrefaction in the intestines, and that this occurs the more speedily the younger the child. The use of meat tends to displace milk and furnishes no better protein and is much poorer in ash constitu- ents than milk. A child of this age needs no stimu- lation (except, of course, in illn. where, for some reason, milk cannot be taken) and for this reason alone meat should be omitted. Meat does have the advantages of stimulating mastication and of furnishing iron. But you can have the same advantage of mastication in chewing a hard piece of bread, toast or zweibach, and iron may be supplied by vegetable broths, purees and by fruits and fruit Jjuices and egg yolk. At eight years, or nire, be introduced to supplement milk. Lean beef, mutton, lamb, chicken, lean fish (halibut or cod) or oysters are best. Avold the very fat meats or meats cooked in fat, and rich gravies and sauces. meat may I am greatly troubled with sore throat and any time I eat radishes or anything that might contain a little acid the trouble is aggravated. May I ask you to suggest foods that would be good for this trouble?— L B. W. The trouble with your throat may be merely an irritation which is in- creased by irritating foods. On the other hand. it may come from a con- ditlon which needs medical treat- ment, and I advise you to have your physician look at your throat. In general, I may say that the only way in which you can make a diet help your trouble is to be careful to keep “your digestion in =ond order. For example, anything which irri- tates the lining of the stomach is very apt to make the mouth and throat irritated. After you have talked with your physician find out just the foods Ill;lt for your system and stick to ese. Some time ago in one of the papers you wrote a recipe for vanilla souffle. 1 lost it, so will you kindly send me another? Also, is there flaxseed lem- onade for colds? How do you make and take it.—B. B. R. I am not sure that I remember the exact recipe which you desire, but will give you the following one for a fruit souffle which I think you will like: Three-quarters of a cup of fruit pulp, canned peaches or stewed apri- if needed. Rub the fruit through a strainer, and if canned fruit is used drain off the juice and heat. Beat the whites of eggs, add a few grains of salt and very gradually the heated fruit pulp and continue beating. Tucn into buttered molds. Set the molds in & pint of hot water and bake in a slow oven until frm. Serve with lcup cream, Menu for a Day. BREAKFAST Oranges Cereal with Chopped Dates Baked Codfish and Potatoes Hot Biscuits Coffee LUNCHEON Cream of Corn Soup Graham Muffins Bakesl Apples, Sand Cookies Ginger Ale DINNER Swiss Steak Creamed Potatoes, String Beans Sliced Tomatoes Baked Peaches Coftee BAKED CODFISH One cup salt codfish picked fine, 2 cups mashed potato, % cup’ butter, 1 pint cream’ or milk, 2 eggs well beaten, salt and pepper to taste. Mix well and bake 20 to 25 minutes in the dish in which it is to be served. SAND COOKIES Cream cup butter, add 1 cup brown sugar, the beaten white of 1 egg and % cup water, Add 3% cup white flour mixed and sifted with 2 teaspoons baking powder, then add enough graham flour to make a dough Stiff_enough to roll. Place on a floured *board. roil thin, cut into rounds. brush with white of egg, sprinkle with finely chopped peanuts, dust with sugar and cinnamon and bake in a moderate oven. BAKED PEACHES. Pare the fruit, cut lengthwise about 1; ifch and push out the stones, keeping the peaches whole. Stand them in a bak- ing dish, fill the cavities with chopped nuts, sprinkle with su- gar, pour in % cup of water and bake in a quick oven until the peaches are soft, but not broken, COLOR CUT-OUT A Pretty House. “What a pretty little house!” criea Betty Cut-out as Roger led them up the winding walk to the gardeners house on the big estate. Roger said his father was the caretaker, so they lived in the pretty, vine-covered cot- tage. No one was home when they came up, though they called and called. Betty was sorry, because she wanted to meet Roger's sister. They found the back door open, so Roger went in and changed from his dirty fishing clothes. We have to go home. getting late,” said Billy. us a picce down the road.” ) Roger and Beity and Billy ed down the road togetner. it's take because Com: start- Color Roger's knlckers tan and his high shoes brown. Put brown checks in his cap and make his sweater red. iCopyright, 1924.) What Today Means to You| BY MARY BLAKE. Leo. The planetary aspegts of today are tairly good until the early afternoon, and in this period favor the settle- ment or disposal of all matters and undertakings that have been left un- done, or, for some reason or another, postponed. They do not appear to be propitious for new ideas or plans, al- fhough they indicate success in mat- ters affect property _interests—real estate or otherwise. They are also conducive to good results in all ef- forts in connection with invention, chemical and intellectual research. In the cvening the aspects are adverse, and poise and self-control are neces- sary if trouble is to be avoided. A'child born today will cause you a great deal of worry and anxiety dur- ing infancy, both on account of sick- ness and the risk of accident. Careful nutrition will minimize the gravity of the former, and eternal vigilance avoid the latter. Its character will be variable, its disposition morose rather than merry, its temperament sensitive and nervous. In order to overcome, &s far as possible, these defects, much outdoor life and ex- ercise should be given it, as well as clean environment and wholesome in- fluence. If today is your birthday, you hide most of the valuable assets that you possess by assuming a critical atti- tude toward others, and in their turn they show toward you lack of good will. To attain good will, you must exude good will. You must sow be- fore you can permanently reap. ‘When you harbor hate or unchar- itableness or distrust, you inspire /in others similar sentiments toward yourself. The world has been likened to a mirror, to an echo and, Some- times, to @ bank. It is like a mirror because it largely is a reflection of our own selves; it is like an echo be- cause it gives back the sounds we put into it; it is like a bank, because it rep‘lyu with interest what we deposit in it. ‘Well known persons born on this date are: Benjamin Silliman, sr., scientist; Charles A. Dana, journalist; Nelson A. Miles, lieutenant general Florence A. Merriam (Bailey), author. (Copyright, 1024.) \ sauce made as follows: Two egEg: two tablespoonfuls of sugar, one-hal one-half cup milk, two tablespoonfuls of grape jelly, one- half tablespoonful vanilia, "a few grains of salt. Put milk and cream in double boiler, beat yolks of eggs and add sugar, combine milk and cream, beating all the time; pour the mixture on to the egg mixture and cook in double boiler until thick; add grape juice and salt and pour over whites of eggs. 9, 1am sorry I have no recipe at hand for flaxseed lemonade. Clothes and the Mam THB professor of psychology at one telling his students to dress up. @ shabby man, and that good clothes lead to good jobs. These are words of wisdom to which every young man should give ear. Nothing succeeds like success, and to achieve success you must look success- And while it is true that clothes do not make the man, they give a mighty reliable tip on the sort of a man he is. ful. ‘When you see an ill-dressed, slouchy, slovenly man you do not need to be a Sherlock Holmes to deduce the fuct that he is one of three things. Either he has not the ability to make money, or he is lazy and would rather do without good clothes than work to get them, or else he Is too shiftless to keep himself looking neat and tidy—none of which qualities commends hffn to our admiration. Of course, a broadcloth coat may cover a craven heart and a worthless back, but just as often a hand-me-down covers a loafer and an incompetent. and if you are going {o judge a man solely by his appearance the well dressed one is & better bet than the poorly dressed onc. Admittedly, there are exceptions to all rules; but, generally speaking. the mere fact that a man is well dressed shows that he has energy and abllity, because it takes money to buy good clothes in these days, and the man who can afford glad ralment has to be a go-getter. it is equally true that any man who is willing to work can make enough to clothe himself properly, and 8o we are forced to the conclusion that the swell dresser has more pep to him than has the human ragbag. there are men who are industrious and talented who go Of course, shabby because they do not care how good judgment on thel to look to be. OBODY wants a slovenly doctor, no matter how great his skill. has confidence in an out-at-elbows lawyer, no matter how learned and Nobody invites the shabby man to dinners or wants to be | seen out with him, and so he misses the enormous advantage he would gain from social contact with the people who could advance his fortunes. In judging a man by his clothes the cost of the garments is not to he Circumstances may force a man to buy the cheapest possible garments, but they will always be neat and well pressed. clever he may be. considered. and shorn and his shoes polished, even but sheer laziness that makes a man go atyut with baggy trousers, a stub- ble of beard on his face and looking as if he needed a good bath. A man’s characteristics register themselves in his clothas so that all who run may read them. The man who wears up-to-the-minute clothes and who {8 invariably dressed right for the occasion is a close observer: a man who knows how to use his eves; one who is quick to think and act, and who is progressive, willing to adopt new ideas and ways of doing things. He is also eager to learn from others, and is generally a good business man and makes an efficient employe. On the other hand, the man who wears old-fashioned clothes, whose hats are of the vintage of year before last, trousers are always too long or too short, is the sort of man who never sees anything until he is slugged with it: who is the last to take up a new idea, and who thinks that his grandfather's way easy-going and any glib salesman can talk him virtually always find that a slipshod-run business h man at the head of it. 'HE man who wears the coat of one suit, the waistcoat of another and trousers of a third, with a pink shirt and a red necktie, and who i likely to go to an evening party in a worn old tweed coat as clothes, is 2 man who is careless of detail. but most of it will slip through his fingers. his insurance lapse, and dies without making a will, and who never collects He ncver makes a big success in life because he what people owe him never really finishes off anything ‘The man who is prim and precise in his dress and who looks as if he I just come out of a bandbox is your detail man. g as he is in his clothes. employe. Then there is the fop, the overdressed man, the man who never rise. gives you his above his clothes. He, brainless tailor's dummy. too, Of the psychological effect of clothes on the wearer it is The knowledge that one is well dressed gives one a po! confidence that nothirg else on earth can. whereas the knowledge that one is looking speak. bit of spunk out of one. dress them up. The moral of which is that if part. People judge us by our cloth (Copyright, 1924.) BEDTIME STORIES Peter’s Second Surprise. Opinions formed in too great haste Oft prove opinions gone to waste. —Peter Rabbit. Just wondering and wondering doesn’t get you anywhere. It didn't get Peter Rabbit anywhere. It didn't tell him how those two speckled eggs happened to be lying side by side on the big, flat rock in the Old Pas- ture. So, still wondering, Peter started on. He had gone but a little way when it popped Into his head that whoever had left those eggs there might return for them. He hadn’t anything in particular to do. and he could watch awhile just as well a< not. o Peter settled himself comfort- ably under a bush a short distance from that flat rock and waited. The dusk grew deeper. the Nighthawk was swooping up. down and around, catching his dinner of ingects. Melody the Wood Thrush was still singing over in_the Green Forest. Once he heard Reddy Fox bark over in that direction. But no one came for those eggs. “It's queer about those eggs” said Peter to himself. “Yes, sir, it cer- tainly is queer. I believe I'll go back and have another look at them. The middle of that flat rock is such a queer place for eggs to be that some- how it doesn't seem s if they can be real eggs. Of caurse, I know they are, but, just the same, I think Il g0 ‘over and have another look at them.” 'Se Peter made his way to the flat rock. He looked over to the middle of it. Then he rubbed his eyes and looked again. Those two eggs were not there At least, he didn't see them. Perhaps it was because it had grown darker. He hopped up on the rock and started for the middle of it where he had seen the two eggs. Then he noticed a little dark bunch of something right where those two eggs had been. When he got close enough he saw that it was a bunch of feathers. “Now, who put those feathers over those ¢ggs?” said Peter, speaking aloud, for he thought he was alone. The bunch of feathers moved. “JUST HATS” BY VYVYAN. This is another arrangement for the tennis player. It is an eyeshade made of white material, faced in dark, cool green. It is on a band that is prevented from slipping down over the eyes by means of two folds of self-material that cross over the top and button on to the band. This tennis headgear can be fash- ioned of linen, pique, sport silk, or gingham. Delicious Salad. ‘Take one small head of cabbage shredded fine, one box of shredded cocoanut, two IA?! apples chop two pimentos and ome-fourth cupfu. of pecans °|: ‘walnuts; -Ax.-wltl any Enough for 10 " |DorothyDix Your Outward Appearance an Index to Your Character—If You Want to Succeed You Must Dress the Part. ir part. They discount their ability because they have ‘sell”. themselves to everybody with whom they come in contact. have to be continually proving that they are not the down-and-outers they He 1s accurate and painstaking. | student at college, he makes a thorough professional man and an So universal Is this reaction to clothes tha 'S thing the society for helping down-and-out men to come bach Hoen i ot you wish to succeed vou must dress the Overhead Boomer | Says People Judge You by What You Wear of our leading universities has been He says that money will not talk to On the other hand, they look, but this argues a lack of They No one He will be shaven if they are badly worn. It is nothing whose coats never fit and whose was the best. He is into anything. You will as a slipshod-looking as in_evening He may make a lot of money. He is the sort of a man who lets He is as orderly in his mind He is a good | valuable | s measure, a which is that of 4| | needless to ise. a self- 1t puts pep and energy into one, shabby and seedy takes the last ack does is to DOROTHY DIX. ’ BY THORNTON W. BURGESS “What business of yours is it, Peter Rabbit?” demanded a voice - what sharply. S ate (eter was so surprised startled that he almost tumbled ove backward. Then because llln-d Gl S0 surprised and startled he lost his temper for just a minute. I gues it is as much my business as it is yours!"” he retorted. “I guess it isn’ reply. And T guess that right about that!” voice, so close to he actually dodged. He looked up to see Boomer the Nighthawk darting about just above him. Then he took another good 100k at the first speaker and discovered that what he had thought was just a bunch of feathers was Mrs. Boomer. Yes, sir, that is just who it was. It was Mrs. Boomer. and so was the sharp You are just cried another Peter's head that Hlasy THEN HE RUBBED HIS EYES AND LOOKED AGAIN. —I—1 beg vour pardon. T didn’t recognize you at all,” stammered Peter. “Are those eggs really yours, Mrs. Boomer? How did they get he on this flat rock? What are you going to do with them? Where is your nest?” Mrs. Boomer began to chuckle. “One question at a time, Peter,” said she. My Neighbor Says: To clean spinach thoroughly and keep it fresh, first put it into boiling water and then into ice-cold water. This will remove all dirt and sand. Try adding a tablespoonful of sugar to soap when you make it._ It will make it lather well. Do not throw away the leaves of the celery. Make cream of celery soup of them, or dry them, keep in covered jar and use for flavoring, ‘When making boiled starch, add about two heaping spoon- fuls of kerosene. Your clothes ‘will be glossy, and starch won't stick to the iron. The heat of the iron takes all trace of the kerosene away. If you add flour to vour blue- berry ples, shake in a little salt with the flour. It will improve the flavor, as blueberries are natyrally flat in taste. Left-over beef, roast or other- wise, may be served in a varfety of ways. It can be ground into meat balls, hashed, or cut Into cubes, creamed, served with tomato sauce, cur- ried or made into a salad. | Serve Ma came home with a little rapped up packidge today, me saying, Wats that, ma, enything for me? No, its a patent ash receever for your father, ma sed. You press a lit- tle th!ng and the ashes disapeer, its reely too cunning for enything. I thawt as long as he insists on smok- ing he mite as well have one of these, although they cost a doller and 39 cents apeece, she sed. Can I play with it till pop comes home, ma? I sed. No, or afterwerds either, dident T Jest tell you it cost a dollar and 39 Cents? ma sed. I think Iil serprize your father with it. Tl walit till he takes out a cigar and starts to smoke gnd then LI put this alongside of im. And after suppir pop sat down in his morriss chair and put his feet up and me and ma started to wait for him to take out a cigar. Wich he dident, and after a wile he sed, Well mother, do you notice Im not 'smok- ng? Yes, 1 was jest noticing that, do You wunt me to lite a match for you? ma sed, and pop sed, No thanks, no- body needs to lite eny matches for me eny more. Ive sworn off for good. T dident smoke all day today and it was easier than I thawt it would be, and Ive bin carrying a cupple in my pogkil jest to test my will power, he sed. Well for pity sake Wat? You dont seem as pleased as I ixpected, after trying to get me to quit smoking by fair meens or fowl for the last 10 yeers, pop sed. A dollar 29, ina_sed. How mutch? Wat mystic figure is that? pop sed, and ma sed, Thats wat this patent ash receever cost me ony this afternoon. And she took it from in back of her, saying, A dollar 39, and now you tell me youre not going to smoke eny more, well of all things, Wy dident you tell me before I went and got you this? she sed. O, wats a use? pop sed. And he took a cigar out of his pockit and bit the end off saying, Will power be darned, let the smoke be unconfined. Wich he did. . ma sed Cooking for Two. Fruit and Vegetable Toasts. Warm days make it something of a problem to add to the variety of the diet without increasing foods that are very hearty. One solution of this difficulty is to introduce and vegetable toasts. These toasts lend themselves great variety of dishes, as they composed of foods rich in body lating substances, and, properly pared, are extremely appetizing. Beginning with the fruit toasts, these are especially adaptable for hot weather For a hot-weather breakfast we may have banana toast. LUse one good-sized banana for each person to be served. being careful that the fruit is absolutely ripe. This is in- cated by dark-colored, even black After peeling, scrape the ba- nana very lightly with a silver knife or the cdge of a Spoon Lo remove what i€ next to the skin. Mash the pulp thoroughly and press it through a coarse strainer. For each person to be served have ready a slice of crisply toasted bread which has been moistened very lightly with hot milk. the mashed and strained ba- nana pulp on the moistened toust. This dish is hearty enough to com- bine the fruit and cereal portions of 4 Summer breakfast, in which case use graham. whole 'wheat or bran bread in making the toast. Two other hearty breakfast toasts are those-made with mashed steamed and strained dates or stewed prunes similarly treated. For other fruit toasts, at a meal when cereal is to he served, use any of the Summer berries, stewed and sweetened. The vegetable toasts are especially adapted for Summer luncheons. Some attractive variations of the idea are stewed and strained tomatoes on toast, creamed ovster plant, creamed spinach and celery. While the idea is not fundamen- tally a new one. it is capable of nu- merous variations and adaptations, and is well worth considerable at- tention on the part of the housewife. fruit | FEATURES Milk Drinks. Granting that the best “milk drink” is milk, we also know that beverages into which milk has en- tered as one of the principal ingredi- ents have a very decided food value. One of the most widely used of these beverages is malted milk. Various combinations of ingredients are made in preparing the powder from which malted milk is made, but in all the standard products we find the basis for a very palatable and helpful drink. In fact, it is rather a pity that the use of malted milk in its simple stage is by popular accord limited largely to the sickroom. We should all be the better for the oc- cational addition of this beverage to our menu. Mixed with egg, chocolate, cocoa and other flavorings and foods maited milk is more popular. Where it must take the place of a more leisurely luncheon these combinations are very good, but to return to our contention that SImplicity is advisable here, as in most other dietary cases, we may state that the office worker who adds malted milk to his luncheon might do well to drink it plain. Then we have the various dried powdered milks, prepared either from whole or skimmed milk. When pre- | | pared from the latter the milk pow- der may be useful in cooking, but if it must be depended upon to supple ment the diet of infants or children the milk powder must be made from whole milk, with its full quota of the valuable and, in fact, indispensable powder fat. As to the various beverages mads from fermented milk, the only stand- by is buttermilk. This beverage is extremely palatable to some indi- viduals while others dislike it. Be that as it may, buttermilk has a very real place in a varied diet and is useful for those Who wish to lose esh, The lactic acid bacteria which help to bring about fermentation are very beneficial in their action on the hu man system. Without going into th caemistry of the matter we may say to the buttermilk lovers or to those whom it has been prescribed: “You are not only getting a product that is usually of service in cascs of gastric acid, but one that is in th average case very digestible.” There are on the market severa standard preparations of fermented milk, and for those whose dietar requirements include any or all ¢ the points mentioned above thes fermented milk drinks are benc ficial. To one whose interests are large centered in matters of nutrition. would seem advisable to begin ar to conclude with the statement th there is no food drink equal to ra whole milk for yourself! disappoints. it—it’s a treat. Trade supplied by Chase & 1864—America discovers - Chase & Sanborn’s Coffee AN IMPORTANT date in American history! For it marks the discov- ery of a brand of coffee that cap- tured the nation with its rich, rare flavor. Buy a pound to-day in the sealed tin and make the discovery It is not only the fine flavor of Chase & Sanborn’s that won the country, but the fact that that flavor is always the same. It never Sixty years’ experi- ence assures a continuance of Seal Brand quality and uniformity. Try Chase & Sanborn’s Seal Brand Tea is also a national favorite (Chase&Sanborn's | SEAL BRAND | COFFEE Sanborn, 200 High Street. Bosto: or at home, you can’t beat Kellogg’s for a breakfast treat with joy. Withmilk or cream, as satis fying as it is tasty. Kellogg’s as fresh and Good 2nd‘: every man who uses up a lot of body-fuel. Builds energy fast. 3rd No waiting. serve. erisp after opes- ing as before—exclusive Kellegg feature. 1t is ready to eat. No cooking. Just pour in a bowl and