Evening Star Newspaper, August 22, 1924, Page 18

avorings and Dressings for Tasty Cookery—Au Gratin Dishes for Leftovers—Something New With Tomatoes and Peas. CHIP of stick cinnamon adds to the flavor of oatmeal, buf by all means remove it begere the family discovers what makes the cereal so good. A bit of the rind of femon relieves ‘!¢ flatness of mush served for break- st. This is particularly good in mush made from yellow meal, but ain the family must not be con- Ited before you try it. tirated orange D or bits of pre- served orange skin make hot ginger- ead delectable. It is also a distinct sddition to raisin or currant loaf flavored with lemon extra A tablespoonful of lemon juice or vinegar does for lamb stew what & bay leaf does for beef ste w-—that is, removes it from the commonplace. A small teaspoonful of sug: bet- .r too little than too much, in all oups, including bean puree, takes way a sometimes unpleasant edge, and you will find that a little sugar in mayonnaise is an improvement. A trace of nutmeg improves fresh lima beans. Use a trifle more in dried lima beans, baked or boiled. A small piece of mace should be added to creamed or panned oysters. Take it out when the oysters are re- moved from the fire. Add both ginger and mustard to Roston baked beans, mustard for fla- vor and ginger instead of pepper for zest. A few grains of salt added to each cupful of cocoa, chocolate filling for cake, to and to all other kinds of candy, to i & of all kinds, and to dough for all kinds of c more salt if but- ter is not used, and less if butter is used, but salt should never be left out entirely. Variations on Dressings. Foundation Recipe.—One teaspoon- ful of mustard, one teaspoonful of walt, a little pepper, a little paprika, tine bit of me egg volk, four ta emon juice, and one upfuls of =alad oil Thousand Island Dressing. cupful of the mayonnaise tablespoonfuls of chili sause, one ablespoonful of chopped onion and one tablespoonful of chopped pepper, Cucumber Sauce.—To one cunful of nayonnaise add one cupful of chipped cream and one cupful of diced cucumbers drained. Dressing Tatare.—To one cupful mayonnaise add one-fourth cupful minced sweet pickle California Dressing.—To one cupful »f mayonnaise add one-fourth cup- ul of minced ripe olives and one- lourth cupful of min green olives, Russian Dressing.—To one cupful of mayonnaise add one-fourth cupful of simentos finely minced, 1wo table poonfuls of green pepper and Lablespoonfuls of tomato catsup. Manhattan Dressing.—To one cupfu > add one hard-cook one tablespoonful o one tablespoonful of should also to fudge, and one-half of of Af mayonna a wgg minced fin apers and weet pickies. or Meats.—To one cupful of may- winaise add one-fourth cupful of piced currants and two tablespoon- uls of finely minced preserved gin- er. Au Gratin Dishes. Nearly all vegetables, *hat have been cooked be served au gratin. Ric nd homin racaroni and spaghetti also themselves to this service. “Au wratin” means being baked with a oating of bread crumbs or cracker rumbs mixed with melted butter nd sometimes with grated “prinklcd on top of the other ingredi- nts. The main part of the dish, the ish, or meat, or vegetables, is usual nixed with white sauce and well sea- ned. To it may be :oked eggs. chopped or sliced, nushrooms, or red or green pepper or varsley. This is a good way to use ip leftovers. Au gratin dishes may ften be prepared some time before he meal is to be served and baked when required. Potatoes au Gratin—Mix one and one-half cupfuls of hoiled potatoes iced with two cupfuls of white sauce nd half a teaspoonful of paprik ‘ut in a greased baking dish, cove with buttered crumbs and bake unti rown Cabbage au meats or fish »r canned may ratin.—Cook one 1 cubbage for eight minute roiling salted water, chop in small nieces, put in a greased baking dish, prinkle with salt and pepper. cover | vith white sauce and sprinkle with srated cheese. Mix the cabbage and vhite sauce gently with a fork, cover with buttered crumbs and bake until the crumbs are brown. Onions au *Gratin.——Cut two cupfuls of boiled onions in fourths, put in a zreased baking dish, cover with one cupful of white sauce, sprinkle with three-fourths cupful of buttered cracker crumbs and bake in a hot oven until the crumbs are brown. Asparagus and Olives au Gratin.— Place a layer of asparagus in the bot- tom of a baking dish, using about a pint. Sprinkle with one-fourth cup- ful of ripe olives, stoned and chopped, and with one hard-cooked egg coars 1v chopped. Cover with one cupful of white sauce and sprinkle with crumbs. Bake until the dish is heated through and brown. Fish au Gratin—Separate some fish in flakes, making one cupful. Scald one cupful of milk with a sprig of parsley, a bit of bay leaf and half a slice of onion. Strain and use for a white sauce. Arrange the fish and sauce in alternmate layers in a baking dish or scallop shells, cover with half a cupful of buttered cracker crumbs and bake until the crumbs are brown. One tablespoonful of chopped pimento, parsley or green pepper may be added to the white sauce. One-fourth cup- ful of grated cheese may be mixed With the crumbs or the sauce Green Peas in Menu. A small amount of sugar is an im- provenient to peas if they are not quite as sweet as they should be. Rddition to soups, salads and other tlishes, peas are attractive as a gar- nish with steak, chops or chicken or around croquettes. Canned peas may bLe used in any of the ways suggested for using fresh ones Casserole of Peas of carrots and £talks in two-inc cupfuls of pea 1 one head of lettuce. Put thesc vegetables in layers in a casserole dish, distribute four tablespoonfuls of butter over the layers, together with one-half a teagpoonful of salt and one teaspoon- ful of sugar, pour over enough chicken stock or water to cover, add one whole onion and cook slowly in the oven one and one-fourth hours, or until the vegetables are soft. Haddock Soup With Peas.—Put in a kettle the head, bones and trimmings of a five-pound haddock, add one slice of onion, two sprigs of parsley, three slices of carrot, one-fourth teaspoonful of peppercorns, a bit of bay leaf and one quart of cold water. Heat gradually to the boiling point. Cover and let simmer for one hour. Strain, thicken with two tablespoon- fuls each of butter and flour cooked together, add one cupful of cream &nd half a cupful each of cooked car- rots cut in dice and cooked peas. Season to taste with salt, pepper and paprika. Just before serving add one tablespoonful of finely chopped parsley. Turnip and Green Peas.—Fill small molds with tiny balls of white turnip and green peas. Cover with aspic elly, and when firm remove’ to poked artichoke bottoms that have Cut two cupfuls twelve asparagus hell two be | two | Jend | cheese | added hard- | or | In| been marinated with Fremch dress- ing. Use as 2 garnish for cold meuts or for a salad. Tomato in Sauce or Soup. Foundation Tomato Sauce—Put three tablespoonfuls of butter or bacon fat in a saucepan, add one sliced onion cut fine, and stir until the fat is brown. Add three table- spoonfuls of flour, one teaspoonful of sugar, one teaspoonful of salt and a little pepper, and stir until the flour is a golden brown. Add two cupfuls of tomato, either canned or stewed fresh, and stir until the sauce boils. Simmer for five minutes, then strain, forcing through the strainer all except the seeds. Browning the butter and flour gives the sauce & bright red color. Additional season- ings, such as two, three, or four whole cloves, one-fowrth teaspoontul of peppercorns, a bit of bay leaf, a slice of carrot, a stalk of celery, a sprig of parsley or a small green Pepper chopped, may be added to the tomatoes while they are cooking. Tomato Cream Sause.—Use four tablespoonfuls of flour in the founda- tion sauce given above instead of three tablespoonfuls, and add one- ! fourth teaspoonful of soda. Then add slowly to one cupful of scalded milk. Tomato Soup With Stock.—To foun- dation sauce add four cupfuls of brown stock or four cupfuls of water in which four bouillon cubes have been dissolved, and half a teaspoon- ful of salt. Reheat, strain and serve. The Value of Orange Color. The value of an orange color note in a decorative scheme can scarcely be overestimated. From the little cross-stitched basket embroidered on a guest towel that does not seem really finished until the orange flower cen- ters are worked in, to the luxuriously furnished room that betrays a lack until an orange soft cushion, runner or drapery has found its place, or- ange is an invigorating note. ture is full of orange. From early Summer until late Fall nastur- tiums or marigolds may be brought in to fill bowls and vases. Then there |are the seasonable yellow flowers, |such as buttercups and goldenrod. | Goldfish swimming in a crystal bowl are another bright effect offered by | nature. The value of brass and cop- per is well known as a relief to dull walnuts and oaks. One bowl of yel- low pottery often suffices to make an uninteresting room gay. An orange- colored work bag will brighten a dark corner in a room, and even a | 1arge orange blotting pad on a desk |will bring in the sunshine, so to speak. Pifotifs cut out of cretonne and gummed onto the wall, when it has piain paper, make an attractive geco- ration. Get some cretonne which has a large and handsome design and using sharp. large scissors, cut out the motifs, then stick them onto a corner of the wall, or as a border, or {in_other ways. A Many a pretty bedroom is spoiled by the utilitarian_appearance of a plain wicker laundry basket in one corner, for which there is not always room in the bathroom. This recep- tacle may be transformed into a thing of beauty, however. If made of wicker or basket work, It can be | painted all over with gold paint and decorated with groups of padded fruit in pleasant contrasting shades to go with the general color scheme, and in this guise it is an added attrac- tion to any room. Porch and Boating Parties. If one has a shady porch or arbor, | the most delightful little parties can be arranged to entertain a few friends in the afternoon. If the entire serv- ice is of paper, it will save much work and is very appropriate. The tablecloth, dishes, napkins and lace doilies may be of paper. Flowers for the porch with hard stalks last long- er if, after gathering them, you strip away the bark or rind carefully from every stem. They will then absorb more water. The attractiveness of a river party { can be greatly increased by the choice of attractive cushions. It is not easy to make a mistake on the side of too gay coloring, as the bright sunshine and strong light call for vivid €on- trasts. Some of the most effective !ideas are carried out on plain back- grounds with bold embroidered or appliqued designs for decoration. The latter style of work is the most quickly done. It is not worth while spending time on elaborate stitchery for an out-of-doors cushion. The motifs can be buttonholed at the edge, cut out with a sharp pair of scissors and pasted in position on the cover. This is a particularly good plan for trimming a cushion that has been bought ready made. The more unusual and striking the design, the better for the purpose. A large black butterfly appliqued on to a crimson or gold background gives a fine effect. Bright-colored motifs cut out from a | piece of handsomely patterned cre- | tonne will also look well. | Another way of trimming is to ap- plique a single wide strip across the center of the cushion, either straight or from corner to corner. This may be of black or some contrasting ma- terial. Any simple shapes, such as circles or triangles, will give a smart effect, especially if appliqued with a broad border stitch of still another shade. —_— Mackerel a la Creme. Select a mackerel weighing about three pounds, a roe fish if possible. Cook the roe until tender in bolling alted and slightly acidulated water. Then mash and add to it one and one-half cupfuls of soft bread crumbs | soaked in three-fourths cupful of { milk, the yolk of one egg. a fourth | teaspoonful of salt and a little pepper, powdered thyme, sage and sweet mar- joram. Mix all together, adding also one tablespoonful of melted butter.. Open and clean the fish and stuff | with tis mixture. Sew together or fasten with skewers. Lay on & fire- proot platter, pour half a cupful of thin cream around it and cook for half an hour in a slow oven. Then dot over with butter, using about two tablespoonfuls, remove to the broiler oven if possible, and brown quickly. —e COLOR CUT-OUT The Big Feast. “Hay, bring the potato salad over here. Let's put the cake in this cor- ner. Who brought the fruit?” All the boys and girls at the Cut- outs' picnic were scurrying around unpacking the baskets and putting all the things out on c big table- cloth spread on the beach. Three .of the boys were sent off after water, while the rest bullt up the fire and got long sticks for roast- ing the marshmallows, whittling the ends off to fine points. When the fire was just right they put on the steaks they had brought along and soon everything was ready for the picnic. Color the cake yellow, the bananas yellow, and the oranges—well what basket is yellow. Cut ted line in the basket and the bananas can be made to fit into it. (Copyright, 1924.) What TodayMeans toYou BY MARY BLAKE. Virgo. The early morning hours are fraught with adverse aspects, but, later on, favorable conditions for business ‘culminate. They, however, also indicate carelessness and ex- travagance, and, unless you “watch your step” differences and quarrels with the opposite sex. If poise and equillbrium are maintained, these be- setting difficulties will be avolded. A child born today will be very healthy in early childhood, but wiil be exposed to a serious sickness dur- ing the adolescent stage. Its char- acter will be strong, and its disposi- tion both attractive and bright. It will also develop a high degree of mentality and will never need to be urged to study. 1f today is your birthday, you are very Intolerant of new ideas and rather pride yourself on your ultrs- conservatism. This is sometimes an- other name for ignorance and obsti- nacy. Nearly every enlargement of the domain of knowledge which has made us better acquainted with the heavens, with the earth and with our- selves, has been established by the energy, the devotion, the self-sacri- fice and the courage of the great spirits of past times, opposed and re- viled by their cotemporaries. The unjust intolerance of the past, as revealed historically, should per- suade you to be forbearant toward those who differ from you, provided they observe patiently, think hon- estly and give expression to their convictions freely and truthfully. You also lack energy, the central element of which is will, and which produces the miracles of enthusiasm in all ages. Everywhere it is the mainspring of what is called force of character and the sustaining power of all great action. Energy of temperament, with a moderate degree of wisdom, will carry you further than any amount of intelleot without it. ‘Well known persons born on this date are: John L Blair, financier; Albert Brisbane, reformer; John B. Gough, temperance lecturer; Willard Glazier, explorer and author; Melville E. Stone, journalist; Maud FPowell, violinist. (Copyright, 1924.) -— Salad De Luxe. On a bed of lettuce leaves place a slice of cooked pineapple covered with equal quantities of orange and grapefruit sections sweetened with a small portion of powered sugar. Add one stalk of tender celery shredded. Above heap two tablespoonfuls of whipped cream salad dressing. Sprinkle with chopped walnut meats. To make whipped cream salad dres- sing, beat one cupful of double cream, one-fourth teaspontul of paprika, one- fourth teaspoonful of salt, and two tablespoonfuls of lemon juice until firm throughout. Raspberry Custard. Place one pint of raspberry juice over the fire with two ounces of fine sugar. When hot add very slowly the well beaten yolks of three eggs and stir until it thickens. Remove from the fire and when cool add one tablespoonful of lemon juice or two of currant juice and one glll of rich cream. Serve in custard glasses with a spoonful of whipped cream on top. My Neighbor Says: ‘Watch your gas stove a electric lights. When you leave a room shut off the light. Make bags of cheesecloth in ! Pompadour Pudding. Add two ounces of fine, white bread crumbs to one-third pint of boiling cream, and when cool beat with five ounces of finely chopped suet, one ounce of flour, two ounces of crushed macaroons, two ounces of stoned rai- sins, two ounces of candlied peel or preserved cherries chopped, a little lemon and a pinch of nutmeg. Beat well and add four eggs. Pour, into a mold and steam. Serve with a hot custard sauce flavored with orange. Raspberry Sponge Cake. Prepare a sponge cake mixture in two layers, Pick over a pint of raspberries, crush slightly with sugar, cover'and let stand an hour to ripen. Drain the juice, put the cake to- gether with the raspberries, and gradually whip the juice with two tablespoonfuls of powdered sugar into a cupful of heavy cream. Pile on top of the cake, garnish with whole berries, and serve at once. which to put small pieces of soap. Oatmeal added to the soap when used in the bath makes the skin soft and smooth. \ In boiling or roasting meat that is not tender, treat in this simple manner: Mix two table- spoons of oil and one table- spoon of vinegar. Brush this - | over the meat and let the meat stand for half an hour before cooking it. Salt moistened with vinegar will remove burnt marks from enameled saucepans and dishes. Don't forget that they should be soaked in cold water for a few hours first to loosen the stains. 5 Vegetable refuse, such as po- tato peelings and cabbage leaves, should be burned at the back of.the kitchen fire. They burn well and save coal. A few slices of lemon put in- to the boiler and boiled with the clothes will whiten them wonderfully. _ ° 3 Cites Case of Susam and Her Unapprecia- tive Family Have You a “Susan” in Your Family—One Who Goes Shabby in Order to Support Relatives Whom You, Too, Should Care For? HA\'E you a littls martyr in your family? If you have, don't pile any more faggots around the stake at which she is being slowly roasted. Don't give the thumbscrews another turn. Don't add to the burdens under which she is being crushed. You don’t know what I mean? Well, then, listen to the story of Susan, and perhaps it will enlighten you, and, as Capt. Cuttle used to say, “The bearings of the story is the application thereof. / Susan is a woman in her late thirtles, but so tired and worn that she looks older. She is a competent stenographer and earns a good salary, but she is always shabby because it takes so much money to support her family that she never has any to spend on herself. Susan s the youngest one of a large family. All of the'other brothers and sisters are married and have established homes, with wives and husbands and children of thelr own. But Susan has never married, although she had many chances to do so in her youth, because somebody had to take care of mother. The brothers and sisters were quite horrified at the thought of mother being lett alone in her old age, with nobody to look after her. But none of them volunteered to break up thelr own homes and take on the job. Mother had no money, and just as soon as she was out of school Susan went to work to support her and an old aunt. who wished herself on Susan. Ever since Susan has been footing the bills. The other sons and daughters are so sorry they can’t help, but are always building a new house, or buying & new car, or expanding their business, or sending their children off to college, or taking a trip to Europe, so really they haven't a penny that they can spare. But they are very dutiful about coming to see mother, and paying her long visits when they are tired out and want to rest, and they often send the children to spend months at a time with grandma. In fact, there is bardly ever a time when there isn't some one of them staying there. And in the Summer they make it a custom to have a family reunion in the old home. It is 8o nice for mother to have all of her children and grandchildren together with her. s e 'HAT'S the time when Susan runs into debt to the butcher and grocer, for it never occurs to the well-off sisters and brothers to pay board, although they are eloquent enough about the high cost of living when it touches their own pocketboo They ignore the fact that it is because Susan has had to feed them and their hungry children that she can't afford the new dress she needs so badly. Susan’s life is a dull, hopeless grind. All day at the office, and then back home at night to the society of two querulous, tiresome old women, who tell the same old stories over and over again, and who have a thousand whims and crotchets that must be catered to. The brothers and sisters say that it Is just wonderful the patience Susan has with mother and Aunt Hannah, but none of them ever come and stay with mother and Aunt Hannah while Susan goes away somewhere and gets & little much-needed rest. \ Yet mother is just as much the other children's mother as she is Susan's. Mother did for them just as much as she did for Susan. Their duty to mother Is just as great as is Susan’s. It is just as much up to them to help support her as it is up to Susan. " They have no right to dump the whole burden of mother's support on Susan, and to sacrifice Susan on the family altar. Still less have they the right to sponge on Susan’s meager purse and force her to take care of their children. It is & beastly selfish thing they do, and they don’t make amends by calling Susan a saint. It isn't a halo Susan wants. She desires a twenty-five-dollar hat. s e s OR does mother appreciate what Susan does for her. It takes every cent that Susan makes to feed and clothe mother, and keep a roof above her head and a fire in the furnace. Mother takes all of this for granted, with never a thank for it, but she has spasms of appreciation and gratitude for the five-dollar bill that her sons occasionally send her, and the lace collar :ndhtho knitted shawl that Maud and Geraldine presented to her on her irthday. It is the children that have gone out into the world and who have fine homes and go into society and who are successful in business of whom mother is proud. It is their exploits of which she brags, and she wants them to spend their money in making a splurge. Susan will take care of her. Poor Susan, who was never pretty or dashing or ambitious like the other girls. It is the old, old story of the Prodigal Son, who has the fatted calf slain for him, while the good son never gets so much as a veal chop. Have you a Susan in your family? If so, quit being a welcher. Divide up with her. It is just as much your duty to help take care of your parents as it is hers. DOROTHY DIX. (Copyright, 1924.) BEAUTY CHATS Oily Complexion. A doctor tells me that if the skin is very oily an excellent treatment is to rub it every morning and evening with an alkaline mixture. This is made by putting one teaspoonful of bicar- bonate of soda into a teacupful of hot boiled water. It should be used hot, patted all over the face and allowed to dry on. Or, if making it each time is too much bother, 10 drops of am- monia in the same amount of cold water will do almost as well. A very oily skin covered with black- heads, whiteheads and such unpleas- ant blemishes is benefited by using the following mixture: B. naphtha, 1 gram; spirits of lavender, 10 grams; ‘green soap, 20 grams; alcohol (30 per cent), 70 grams. This mixture can be made plegsant to smell by adding a few drops of any perfume. Tincture of green soap, being very strong and very drying, is used in most _cases of blackheads and greasy complexions. It irritates some sensi- tive skins, however. In such a case, try starch. Keep a small box of plain laundry starch in the bathroom, melt a lump with enough cold water to form a paste and rub this on the skin BY EDNA KENT FORBES after it has been washed with hot water and any soap you like. You can rub in a surprising amount of the starch paste, and you need not worry if the skin feels taut as it dries. Let it dry in thoroughly and then wash oft with cold water. The starch takes up the grease and takes it off when it is washed out. It clears the skin by removing grease and dirt. It also bleaches the skin. A generation ago, it was sald that the beauty of “Kentucky girls’ complex- ions was due to starch treatments. Mrs. A. B. C.—Developing exercises act in two ways: if you are fot, they will reduce; if thin, they enlarge the muscles. The reason for this is that they bulld up the muscular tissues. In your case, you will likely lose some weight through swimming; but the skin at this season of year. and there will be less fat. Use cucumber juice for bleachiag the skin at this season of year. The sandals worn by the rich in ancient Rome were most elaborately embroidered and set with precious This coffee changed a nation’s buying habit WHEN Chase & Sanborn’s Coffee was introduced sixty years ago, branded coffees in individual pack- ages wereunknown. Inthosedays, coffee was sold in bulk from bins. Seal Brand was the first coffee offered the public packed in pound tins. It was called for by name— Seal Brand—and year after year the quality was found to be always the same. It was a thoroughly de- pendable coffee then, just as it is to-day. Buy Chase & Sanborn’s Seal Brand Coffee in the sealed tin. Chase & Sanborn’s Seal Brand Tea is also a national favorite Chase&Sanborn's SEAL BRAND COFFEE Trade supplied by Chase & Semborn, 200 High Strest, Beston Pop was smoking behind the sport- ing page and ma was darning holes out of stockings mostly mine, saying. Willyum, the ladies of-our chapter of the Dawters of Cleopattera are irying to thrust & grate honor upon me. Do vou think I awt to accept 1t? she sed. Well, that depends, pop sed. Tell me wat it is and then ask me. Are they trying to give you permission to donate wll the cakes for their next bankwet? he sed. Certeny not, theyve asked me if T will allow them to nominate me for president, wat would you do about it? ma sed. Pop jest keeping on smoking and Teeding, and ma sed, Of corse it would proberly be a grate eel of bother, ansering lotters and signing papers and all the different things & president has to do, but on the other hand think of the honor. Pop not saying enything, and ma sed, And then on atill the other hand, 1d haff to make a lot of speetches, I sippose, and I never was mutch good making speetches. Not that I ever axually made eny, but I allways shud- dered at the very thawt of standing up in frunt of a lot of peeple that werent brite enuff to say enything themselves yet were all reddy to criticize enything that I mite have to I dont like the ideer of that of it, I admit, but then of corse far as the honor of it is con- cerned, theres no_question about it being an honor. Wat would you ad- vize me, Willyum, she sed. Well, wy not let events take their co‘\.xr-. before you start to worry? pop sed. How do you meen, in wat way? ma sed, ang pop sed, Well, theres meny a slip twix the nomination and the election. Wy, arent they both the same thing? ma sed. Yee gods, pop sed. And he got behind the sporting page agen and dident come out for about a hour. Nutrition Nuggets. We are accustomed to think of a leafy vegetables as protective foods, but we do not always realize that they vary In food value. The thick leaves that act as store houses are valuable, but the thinner ones possess more of the special quality which makes leafy vegetables particularly desirablc. The dried leaf of one of the edible plants contains several times as mugh mineral ash as the seed of the same plant. This means that the leaf gives us lime, phosphorus and other valuable mineral’ salts. The building materlal contained in Indian corn is slightly less valuable from the point of view of nutrition than that of wheat. Corn contains, however, practically the same quan- tity as wheat of the vitamin which helps to prevent scurvy. The body-building material contain- ed in wheat is almost as efficient in promoting growth as that contained in eggs and milk. In other words, tissue-forming elements in wheat are more satisfactory than in any other grain. Wheat is very low in lime and several other elements, which ex- plains the necessity for combining it with other foods to make a well rounded mixed diet. Those who have studied geograph- ical conditions in relation to the raising of food tell us that Nature is wondertully wise in this respect. For example, dates and figs are very con- centrated foods and are the staple providers of nutritive material of those who live in dry regions where fresh water is scarce. The fact that they are not bulky means that they can easily be transported over the long distances which so many of des- ert people have to travel. (Copyright, 1924.) . London has fewer traffic police- men on duty today than 10 yearsago. FEATURES BEDTIME STORIE Reddy Is Resentful Resentment leads to naught but ill, 1f once allowed your beart to i, —OLD MOTHER NATURE. “Resentment” looks like a big word, but it looks bigger than it really 1s. It means a feeling of i1l will, & feeling of anger toward others for womething they may have done. Resentment fliled the heart of Reddy Fox. There was no reai cause for it, but he felt it fill his heart just the same. It was because Buster Bear was visiting the Old Pasture every day. You know, Reddy had his home in the Old Pasture. You know, Buster's home was in the Green Forest. Reddy doesn’t like Buster Bear. He is afraid of Buster, and people who are afraid of others never like them. There was no real reason for Reddy to be afraid, for he could always keep out of Bus- ter's way. He always took care to do this when he visited the Green For- est. But now Buster was spending a great deal cf time in the Old Pasture looking for blueberries. And two or three times Reddy had met him very unexpectedly. So Reddy was filled with resentment. “Buster belongs in the Green For- est and not up here,” mumbled Reddy. “He has no right to come up here in the Old Pasture. Why doesn't he stay where he belongs?’ Reddy quite overlooked the fact that he himself visited the Green Forest, which was Buster's home, whenever he chose. Day by day Reddy grew more re- sentful. Every time he saw Buster Bear his anger became greater. And there wasn't the least cause for it. No, there wasn't the least cause. Buster wasn't interfering with Reddy. Buster wasn't getting food that Reddy needed or wanted. He wasn't inter- fering with Reddy's Hunting. He hardly gave Reddy so much as a glance when they happened to meet. Perhaps this was one reason why after each meeting Reddy became more resentful. It got so that he thought of little else but Buster Bear and how he would like to drive Bus- ter out of the Old Pasture. Reddy began to spend most of his time spying on Buster and hoping that something would happen to drive Buster out of the Old Pasture. He saw the meeting between Buster and Farmer Brown's boy. That meefing was a great disappointment to Reddy Fox. It made him more resentful than ever. He had expected to see Buster take to his heels and make for the Green Forest. You see, Reddy re- membered that this is what happened when Buster was younger and had met Farmer Brown's boy. But Buster hadn't taken to his heels. To be sure, he had moved away from where Farmer Brown's boy was, but he had done it in a very dignified way and he hadn’t left the Old Pas- ture. He had simply kept out of sight and waited for Farmer Brown's boy to leave. Reddy had ground his teeth in disappointment and anger. After this Reddy spent most.of his time trying to think of some way of frightening or driving Buster Bear out of the Old Pasture. But all his , A clear, level headed track to health is Kellogg’s crispy corn flakes. 1t satisfies lstnnd ouse taias, yot does not tax the stomach or digestive tract like a heavy meal Always No sticky dishes to with a full, delis wash. Just pour sious flaver, out and serve. BY THORNTON W. BURGESS thinking was in vain until by chance he made a discovery. It was a great, 8ray, paper castle, the castle of paper wasps. An idea came to Reddy. He went home to think it over. (Copyright, 1924, by T. W. Burgess.) Cooking for Two. Making Most of Soup Course. In spite of the fact that there are those who feel that no dinner be- gins properly without soup, we do not as a nation depend upon this dish 0 largely as, for example, our French cousins. One reason for this may be the fact that in the hurry and stress of American life as it is lived today the presiding genius of the kitchen feels that she has not much time to devote to the preparation of a dish which serves merely to introduce a meal. This lack of time usually im- plies lack of thought and everybody knows what lack of thought will do to good cookery! Although, according to the calendar the Autumn days are upon us, yet we realize that several weeks more will elapse before permanent coolness comes into the air, and our interest in cold soups still holds. Jellied bouillon is delicious and while it lacks the stimulation of its hot brother, yet the sense of refres! ment which follows its use is itself no inconsiderable contribution to a summer meal. Moreover, the ex- tractives of the meat which are pres- ent in considerable quantity are in themselves somewhat stimulating and the savory herbs, celery salt and other seasonings will help to make an ideal first course for a Summer meal. Another variation of the soup idea is to serve soups made of fruits and cereals. These two types of food may enter into delicious combination of their own: the cereals may be them- selves made into soups seasoned with tomato and other vegetables or they may be combined with soup stock from beef, chicken, mutton or lamb. A group of soups that stands ‘out by itgelf is that of the cream of vege- table class. These have 50 often been described that it is hardly necessary to do more than repeat the fact that they are composed of equal parts of strained vegetable pulp and thickened milk. Here are some recipes showing ex- amples of the various types of soups discussed. lced Bouillon—Two and one-half pounds of round beef, one and one- half quarts of water, one-half tablec- spoon pepper, one pound of marrow bone, one-half tablespoon salt and three tablespoons each of diced celer, carrot and onion. After wiping the meat cut it in cubes about an inch. Put half of the meat in a soup kettle and soak in cold water for half an hour. The other half should be browned in a frying pan with the marrow. Com- bine the brown meat with the other half and bring the mixture to the boiling point. Skim thoroughly and simmer for five hours. Add season- ings and vegetables, simmer another hour. Strain and let cook. Skim off every bit of fat and clarify. Set away to cool and serve in iced cups. Orange Soup—Three tablespoons of arrow root, three cups boiling water, three cups of orange juice, one- quarter teaspoon salt and juice of one lemon. Stir the salt into boiling water and add to this the arrow root, which has been blended with four table- spoons of cold water. Stir until th water is thickened and then add two tablespoons of sugar. Remove from fire and cool. Stir the orange juice into the thickened water and finally add the lemon juice. Set zway to cool and serve very cold. Other fruit soups are delicious. made from cherries, red raspberries grapefruit and raisins. (Copyright, 1024.) —— In America we say, “Happy is the bride the sun shines on.” In Sweden the bride looks anxiously for the rain to fall, for this will bring prosperity to her household.