Evening Star Newspaper, October 17, 1924, Page 49

WOMAN’S PAGE. Decorations for Autumn | Products of the Field and Orchard Furnish Some of the Attractive Materials—Novelties Which May Be Employed in Homes. HE following is an attractive table decoration for Autumn when there are plenty of ripe fruits and' russet-colored leaves available. In the middle ' of the table is placed a large cornu- copia, which signifies abundance and prosperity. This is placed upon a low ‘wooden stand, which is hidden by lay- ers of red, brown and green leaves. Fruits, such as golden and red apple: grapes, figs, oranges, and peaches are =0 arranged that they appear to be rouring out of the mouth of the cor- nucopia. A few ears of ripe corn would help to complete the decorative scheme. *The electric lights above the table should be ornamented with trails of » tinted leaves. If a table lamp is used J larger leaves could be made into a shade. Colored wax could be used to model the cornucopia. Either gray or zreen wax would harmonize with Autumn tints in fruit and foliage. Festoons of creeper or bright Au- tumn berries make an attractive din- ner table decoration. The festoons 198y be attached to six painted wood- n candlesticks. If berries are used, they can be hung or threaded onto silver cord in tiny bunches. A shal- .low bowl placed on a stand, with two or three flowers floating in the bowl, #nd harmonizing in color with the Lerries or the creeper, could form the centerpiece. Leaf and Flower Decorations. attractive form of decora- possible by using Autumn Collect a number of brightly- tinted leaves, taking care to select those with a good variety of shades. All the leaves should be well pressed Ietween the pages of a book. After a day or so they will be quite flat. Suppose you wish to ornament a hox for your toilet table or dresser with leaves. Obtain some clear var- nish and a brush. Then coat one part f the box with this. Now take up me of the leaves and with scissors cut out the prettiest portions of the colored parts. Arrange these on the sticky _surface of the varnish. The best result is obtained by placing the leaves in a crazy pattern, so-called. o that a mosaic effect is secured. The edges of the parts of the leaves may be overlapped, and varnish may I used to fix them in place. When the whole of the box is cover- ed in this way, put aside to allow the varnish to set. Then give a final coat of varnish to bring up the bright col- ors of the leaves. When the varnish is dry, the box will be ready for use. Charming and novel little pin trays can be made from watch glasses and flower petals. Press some petals of brightly-colored flowers. The best way to do this is to put them between the pages of a book and leave them for a day or so until they seem dry. Then get a pair of the largest watch glasses the jeweler can get for you. ‘Brush over the inside of one of the zlasses with clear gum or mucilage Before this dries arrange the flower petals on the sticky surface in any pattern desired. Then coat the outside of the other glass with gum and press this onto the surface that has been covered with the petals. Being con- vex, the two glasses will fit into each other and form decorative little trays. The gum adds considerably to the vividness of the petal colors. Built-in Cozy Cormers. An attractive recess which gives the impression of extra space in a room is always a good idea. Many rooms possess a recess which can be readily made an attractive feature of the decoration and help to give an impression of increased dimensions. The requirements for such a trans- formation are two wooden book -shelves with cupboards under them, between which is fixed a wooden seat with a ruffie beneath and loose cush- ions on top. On top of one book <helf may be placed a vase of flowers, ofi top of the other a clock or ona- ment. The wall forming the back- ground of the recess may be covered with tapestry, a rich hanging, or wall paper with a landscape design in col- ors which harmonize with the rest of \the furnishings in the room. A small banging lamp or electric bulb may be suspended from above. A small rug should be placed in front of the seat, apd a small table at one side. %n many small apartments there is no room for a writing table, and to *those persons who habitually use and value this article and its cquipment the following suggestions will prove valuable. To carry out the plan for this convenience a simple wooden flap writing table with book shelves above is built in a corner and fulfills tho purpose of a small library for rcading and writing. Such an arrangement should of course tone with the color scheme of the room for which it is intended. You might have two or three book shelves \ is BEDTIME STORIE Hooty Loses Appetite. Tt little pays to be too greedy. And even less to be too wpeedy. —Hooty the Owl. It seldom pass to do a thing without sseing exactly what you are doing. footy the Owl found that out when he struck at something he saw moving behind an old log. He had hooted as only he can to frighten Whitefoot the Wood Mouse, 60 that he would move and rustle the lcaves under which he SHMCKING IN IT WERE HALF A DOZEN LITTLE SPEARS. was hiding. Hooty's wonderful ears had heard leaves rattle back of an old stump and instantly his great, silent wings had carried him over there. His wonderful great eyes had seen eome- thiag move and he struck without wait- in¥ to see just what that moving thing was. He hadn't the least doubt that it was Whiteoot the Wood Mouse. In less than a second later he had discovered that he had made a mistake, a dreadful mistake. It was one of the worst mistakes Hooty ever had made: It Hooty had startied certain little people there in the Green' Forest by his hooting he startled them still more now. He didn't hoot, but he did hiss and snap his bill and beat his big to get him away from there 26 Wquickly" as possible: Straight to the top of the old stump from which 2 come he flew, and there he ood on one foot and held up the ®other to look at it. Sticking in it were half a dosen little spears, the little #pears ‘ef-Prickly Porky the Porcupime. at the top, then below these a shelf 0 hold a bottle of ink and & photo- graph, then below this would be placed the wooden flap writing table, large enough to hold a typewviter if you wish. On the floor under the table should be placed a waste paper basket. Do not forget that this is for a corner arrangement next to a window on ac- ‘ount of the necessity for a light. This is a good plan for Fall time ve- organization where space is limited. Decorating a Deor. Novel effects can sometimes be achieved by decorating the door of a room. Such ornamentation is best suited to large rooms and _apart- ments. An attractive effect is a door decorated with Chinese embroid- ery. A large pictorial square Iis placed on the top panel and over the two lower small panels are placed pieces of floral embroidery. Another charming effect is produced by almost entirely cove a door with Japanese prints. print is framed in passepartout. Long oblong prints are used, and they are hung with some overlapping the others, giving a novel and striking effect Still another door may be orna- mented with a beveled mirror on the upper panel, inclosed in a gay frame of towers and fruit. The lower panel may be decorated with the gay frame without a mirror. Among the up-to-date deccrations for a nursery are inclosed toy cabi- nets, which have been fitted with barred doors, making them into sort of cages to accommodate toy animal friends. Such an arrangement affords children much enjoyment as well as occupation as the keepers of their own toy animals. A blackbbard frieze may be made trom wall linoleum, fastened under a grooved wooden molding at the top and bottom of the frieze. Cork lin- oleum is ideal for the floor cover- ing, as it is warm as well as wash- able. Curtains for a nursery should be of the simplest description. Blue linen printed with a black flower is attractive and serviceable. The baby’s carriage should be kept in good condition by regular atten- tion. The hood should be kept firmly in place and kept tharoughly dusted, and occasionally rubbed with a good furniture polish until it shines 1f the carriage has been out in the rain it should be well dried as soon as possible. 1f a wheel works loose or comes off it is much worn, the metal rims must be cleaned and painted with a good -varnish and the wheel pressed back into place while the varnish is still wet. 1t is quite a simple matter to re- line a shabby carriage. First, care- fully remove the old lining and use it as a pattern from which to cut out a new lining. Fasten in place with up- holsterer’s pins and the edges can then be made neat with upholstery braid. A large square of cheesecloth with a weight sewed in each corner is a convenient cover for the baby's bas- ket at night. It will keep all drafts from the child, but jermits the air to penetrate. In Summer a square of mosquito netting should take its place. Never let a baby lie flat in the carriage or crib, gazing up at the sky. In the carriage especially, un- less the baby is sitting up in the car- riage, the top should be drawn to shade the face. Manicuring the baby, always a troublesome task, may be more easily accomplished by using the following subterfuge for a child old enough to appreciate a little fun: Call the scis- sors “Mr. Sn Play that Mr. Snip is going to visit each little finger and toe. With each cutting say: *Snip, Snip, Snip.” in a gay voice and laugh all the time. By this method a child will get fun instead of pain out of the operation and it will be much easier for the mother. Nap time will be a great pleasure instead of a bore to a child if you put little surprises under the pillow to be found when waking up. A little trin- ket. a piece of harmless candy or a tiny cooky are usually all that is necessary. You will then have smiles for tears at nap time. For a conva- lescent child arrange a small surprise box for each hour in the day. Have each package numbered and give them to the child at a certain time each hbur. Let him watch the clock and guess what the next package will contain. Here are a few sugges- tions which amused a little boy who had a broken leg: A roll of maga- zines which contained many pictures and a pair of kindergarten scissors; a drawing book and a box of colored crayons; a box of animal crackers and the suggestion that he play cir- cus; a box of toothpicks with which to make animals and toy furniture and other amusements. BY THORNTON W. BURGESS And, oh, how that foot did smart and ache ! ‘What had happened was this: When Hooty had hooted. to startle Whitefoot the Wood Mousc he had started Prickly Perky, who, unknown to Hooty, had been sitting bebind that old log, trying to make up his mind which tree he would dine in that night. Prickly Porky was etartled, but not frightened. He had no fear of Hooty the OwlL It was the suddenness of that hoot that bad startled him. It had made him move, and in doing this he had rustled the leaves. By the time Hooty was over there Prickly Porky had -decided to move on. The moving thing which Hooty had caught a glimpse of was the end of Prickly Porky's tail disap- pearing around the end of the log. If Hooty really had seen what it was nothing in all the Great World would have tempted him to strike at it. But he was 80 sure that Whitefoot the Wood Mouse was there and so afraid that Whitefoot would again escape that he had struck instantly and hard. My, my, my, how those little spears did make’ that foot smart and ache! Hooty knew what he must do, He knew that he must pull - them out: Sta:ding on one foot, he held the other up and with his bill got hold of one of those little spears and jerked it out. It hurt. The pain made him hiss and snap his bill. How he did hate .to pull another out! But it had to be done. He couldn’t put that foot down with those little spears in it. So, hissing and snapping his bill be- tween times, he pulled - those little spears out, until only one remained. That one he couldn't get out. It broke oft. That meant. that he would -have a sore foot for some time. By this time Hooty had forgotten that he was hungry.. He had lost his appetite. Yes, sir, he had lost his appetite. (Copyright, 1924, by T. W. Burgess.) Baked- Lamb Chops. Place some chops in a baking dish that has been rubbed over with a slice of onion. Add enough butter to baste them and a little water if it is necessary. Bake the chops for aboyt one-half hour and then garnish the with riced potatoes. To prepare the potatoes, boil them until they are very tender, 'add a little watercress, finely ‘mificed, and some cream, but- ter and seasoning. Force the mix- ture ‘through a ricer." COLOR CUT-OUT A Man of Fashion. The next person to enter Nick's picture-taking studio, which he had rigged up in the corner of the attic, was a young gentleman of fashion. You would hardly have recognized him for rough-and-tumble Frank, as he strutted in the queer-cut clothes of long ago which he had found in one of the trunks. “I can't put on my tall hat” com- plained Frank, “because the attic «o0f is too low. I wouldn’t be able to stand up straight it I wore it.” “Gracious,” exclaimed Betty Cut- out, “that would never do. Come over here. I've found another hat that doesnt’ seem so high.” Color Frank's old-fashioned suit all black, leaving his shirt and vest white. (Copyright, 1924.) Cooking for Two. Chicken en Casserole. It does seem at times that an un- due amount of ‘culinary equipment is required to furnish food for two people. Here is where a wise econ- omy may well be exercised, and this includes economy+of effort, of kitchen space and of time as well as of money. In the larger cities of today there is a very marked tendency for young married folks to begin housekeeping in a two-rooms-bath-and-kitchenette apartment. The kitchenette part is very often just an electric grill, whose capabilities for a light meal are suffieient, but which makes the cooking of a really well selected and carefully thought out dinner a matter of much ingenuity. Where a gas range is available the problem assumes lesser proportions, or there is always a broiler and an oven to even the most lilliputian range, and so the possibilities of “good eats"—to use a slang but highly expressive phrase—are in- creased manifold. No matter which you have, those triangular saucepans—they come in sets of three, and so afford oppor- tunity to have three things cooking at one time on a single gas flame or electric stove—will prove a great as- sistance. The housekeeper of today' recog- nizes that there are many times when the cheapest is the best: that an inexpensive saucepan or bowl or| pan will serve her needs fully as well as the more expensive, and that its possible replacement is then a matter of very small expenditure in- deed. Have you ever seen or used the French casserole? The article .that we term a casserole in this country will not do at all for cooking that is conducted after the French plan. The American casserle 'is of too dense composition, too slow to heat, takes a too high degree of heat, and holds it all too long. Its French rela- tive, an elder relation, is of about. the same class as the famillar red flower pot, with a brown glass on the inside. Being of very porous ma- terlal, it heats quickly, does not be- come too hot at any time, and allows of the long, slow cooking at gentle heat that the French so wisely advo- cate for most dishes. This French casserole is mostly imported, although in the FEastern States one can occasionally get some- thing that approximates it closely of domesic make. Low and squat, witn round handle projecting at right angles and with a flanged cover, it is ideal for both cooking and serving. One can get them as small as one pint capacity and from this they run up_to three and four quart sizes. Chicken casseroles is a standard dish in all of the expensive hotel restaurants and is reported to be one of the most popular as well. Cook- ing after the French fashion, a soup bowl of three to four pounds will serve -beautifully. Wash, draw and joint the fowl, singeing the pin- feathers, pulling and wiping carefully with a clean towel. Cut in smail pleces. While doing this place the casserole over the simmerer, turned Jlow, and brown a small onion slightly in either beef dripping or bacon fat. If you have the latter, all right; if not, a slice or two of bacon diced will do.” Do mot let the onion burn, but remove when well browned. Dredge the chicken lightly with flour, and turn often. By this time the fat should be bubbling briskly and the outer skin of the chicken should brown in ‘about ten minutes. When it is well browned, add a cup of boiling soup stock, well clear (or a bouillon cube _dissolved fn boiling water), three or four little white pear] oniens, two tablespoons of car- rots finely ‘diced, a couple.of coarse outer leaves ouf lettuce torn into shreds,” a cup Af green peas (fresh or canned), a stalk of celery, or the leafy tops will do as well. and a couple of potatoes cut small. When' the boil is re-established, seal on the cover with a dough made of flour and water, this to- prevent steam. escaping, place .on the sim- merer turned yery low, or in the oven, or on top of the electric grill at lowest heat and cook for at least two. hours. Wrap a clean .napkin around he casserole, place on a large plate. or platter,-and serve from the casserole at table, You will note that there is a mini- mum of utensils employed in cas- serole cooking and the fact-the c serole itself can be used for serving at table not only does sway with ‘disbing up,”. but keeps the food ‘houcr and more savory while serv- ng. In chicken en casserale no salt is used in cooking, all seasoning being added to taste at table. (Copyright, 1921.) —_— If- you need work, read the want columns-ofThe - Star, e 23 Wives Are Human Beings Urges Huabands to Treat Them A3 Such DorothyDix| You Yourself, Mr. Husband, Would Fight for Personal Freedom—Realize Heart Is Subject to Change Without Notice. EN look upon their wives in many lights. Some regard their wives as angels to be worshiped. Others regard their wives as dolls to be dressed up and played with. Others regard their wives as slaves. Others regard their wives as scapegoats, who are to blame for everything that goes wrong. Others regard their wives as vents for their temper and nerves. Still others look upon their wives as doormats to wipe their fect upon. But you rarely see a man who regards his wifa as a human being. Yet a wife is a human being first, then a woman and after that a wife. 1f a man regarded his wife as a human being he would, in many cases, treat her very differently from the way he does treat her, because he would know that she looked at certain fundamental things in life from the same standpoint that he does, instead of getting some curious, oblique slant on them because she is a wife that makes her see them from a dif- ferent angle from the way he sees them. There is the matter of personal liberty, for instance. A man knaws that the dearest thing to every normal human being is freedom. It is the one thing for which people will fight and dle, and without which they are miserable, though they have all else besides. Yet, knowing this universal desire for personal liberty, there are mil- lions of men who never grant their wives one breath of freedom. They open their wives' letters and read them. A wife cannot even get a letter from her own mother without being made aware of its contents. They re- quire their wives to account to them for every cent they spend. Their wives cannot buy a bar of soap on their own initiative. Still less can they purchase the kind of a hat they like. They must consult husband's taste, not their own. 3 ¢ s o THE”’! wives have to furnish an alibl for every hour of the day. Their wives cannot join a club or take a little trip without asking husband's permission. Their wives cannot do any single thing unquestioned or just because they wapt to do it. They have no more liberty than a bird in a cage, and the fact that the cage is sometimes gilded doesn’t make it any less a cage. People often marvel that women show such Christian fortitude in bearing the loss of a husband who was an estimable citizen and a good provider. Tt is because many a woman draws through her widow's veil the first breath of freedom she has ever had in her life, and that consoles her for everything else. Surely if men realized that women yearn for personal Mberty as much as they do, they would not so often deny it to their wives. Then there is money. Every man knows that financial independence is necessary to every human being's self-respect. Without a dollar of our own in our pockets we are humble, cringing parasites that must lick the hand that feeds us, no matter how much we feel like biting it. Every man realizes this ahout himself. No real man, no matter how good and kind and generous a father he had, could endure going to him every day and asking papa to please give him his car fare and lunch money, and enough to buy a new necktie. His pride wouldn't permit him to enact the role of a perpetual beggar. e o e JMIORE than that, if he worked all day long in his father's store or office and gave the very best that was in him to building up the Lusiness, he would certainly feel himself exceedingly i1l used and regard fatfer as a grinding tryant and the champion tightwad if he got no pay envelope on Saturday night and still had to go to papa and ask for his carfare and lunch money. And it would be to laugh with derision if father expected him to be grateful for getting the money that he had earned ten times over. Yet that is precisely the position of thousands of women whose hus- bands refuse to make them any sort of a personal allowance. To their families they give service so great and never ending that money cannot ever pay for it, yet ‘wey never have a penny of their own that they do not have to wheedle out of their husbands. Surely, if men ever thought of their wives as human beings with decent instincts they would not force them to become mendicants to get the money that is due them as house- Keepers and cooks, and seamstresses and baby nurses, to say nothing of their higher claim in the matrimonial partnership. There's domesticity. Love. A man knows that the human heart is about the trickiest proposition on earth, and that nobody can account for its vagaries or prophesy what it is going to do. He knows that, so far as a man is concerned, love is not a chronic complaint for which there is no cure after you once catch it. On the contrary, he is perfectly aware that if you keep the fire of passion burning you have to be always throwing fresh fuel on the flames and keeping the hot-air bellows going. He knows that the woman who retains her husband’s affections has to be up and doing. But he never thinks of his wife's having the same sort of fickle, human heart that he has. He honestly believes that nothing he could do can kill his wife’s affection for him, and that she will go on loving him, no matter how slouchy and personally unattractive he becomes; no matter how dull and uninteresting or grouchy he gets to be; no matter how he neglects her. All of which is some mistake. Women can fall out of love even more quickly than men can. They are human just as men are, and their love must_have something to live on or else it, too, starves to death. There is nothing in being a wife that changes a woman’s nature. She is still a human being, with human desires, and if husbands would remember this there would be very few unhappy marriages. DOROTHY DIX. (Copyright, 1924.) This is a plea for the digestion of the native (to say nothing of the stranger within our gates). A little while ago an old lady who had successfully brought up and launched in the world a very large family indeed—some round dozen of children—remarked: “If any one did to us what we do every day to our digestive apparatus we'd—well, we'd bave him arrested, or put in jail, or some other dreadful thing. Even the greatest pacifists among us would not consider such a person, such an of- fender, a friend. Far from it!” And she was right. Abroad we Americans are termed a nation of dyspeptics, and in the main, perhaps, the libel—on the basis that the greater the truth the greater the libel—was more or less justified. Perhaps the most potent cause of the dyspeptio charge is the uncooked or half-cooked flour sauce, known under many names, but just as un- desirable under the one as the ‘other. Milk, or milk and water, more or less butter, and some raw flour, hastily mixed and boiled up for a.few min- utes, constitute the offense. ~Small wonder that the results aré any- thing but happy for even the strong- est digestion, while as for those whose digestion is not of the strong- est or most active—well, the eating of such a sauce is a pennance, a pun- ishment, inflicting a suffering as un- necessary as it is undeserved. ‘Without going into the chemistry of food and digestion, let us look at this flour sauce sensibly. When we make a cake, how long does it take for the cake to rise, to swell, to double its_bulk or more until the flour has absorbed all of the liquid, and the cake becomes a solid instead of a liquid or a _semi-liquid prepara tion? It takes just the time that required for the starch granule of the flour to burst and to absorb to capacity the liquid in which it is sus- pended, and that is anywhere from 20 to 40 minutes, according to the size of the cake loaf and the heat applied. Now, when the flour-thickened sauce is expected to accomplish this important change in anywhere from two to five minutes, what happens? Just this: The uncooked and unburst starch granule of the flour—and there are thousands of granules to each tablespoon of flour— which requires both heat and moisture for itd ripening and bursting, instead of accomplishing this necessary process by sufficient cooking, is taken into the digestive tract in an uncooked state, and the heat and moisture of the mucuous membrance lining the aliment- ary canal does for the uncooked flour what continued cooking should have done. The uncooked flour naturally swells up in the digestive tract (just as it would have swelled up in cooking if given opportunity), which is not equipped for such function, a ferment- ative gas arises, and physical distress ensues. ‘Where it is not possible to follow this very necessary plan, use cornstarch for thickening, since in this the _starch granule is already partly cooked in the course of manufacture. A few successful recipes for this al- | most universally used sauce are append- jed, and by varying the flavoring some- what, a sense of sameness will be avolded. ‘When using a flour-thickened sauce always allow at least 20 minutes for it to cook thoroughly; and -30. to 50 minutes is that much better. Although most cookbooks will instruct to melt the butter, blend the flour into the but- ter in the saucepan; there is always possibility that the butter will boil, and the: boiling grease will then coat each stareh granule of the flour so that its ultimate bursting is thus retarded. The practice among Wrench chefs is to blend the flour 10 & smooth mass, semi-liquid, with either milk-or water or clear soup stock, as may be preferred, and keep stirring in one direction only until abso- | lutely smooth and the mixture leaves the sides of the bowl or cup clean. This is then poured into the simmering milk (do mot let it boli), and still stirred_in Preparation of Flour Sauces. one direction observed. This method will insure a velvet smooth sauce with a distinct creamy texture. Season with salt and pepper (if liked) just before serving. Beginning over a direct fire, once the simmering is established, place the saucepan in another filled with boiling water, and finish the cooking in the water bath, being sure that the water bath maintains the boiling point throughout. Where cream can be used, of course, a richer sauce will result. With sauce made aftet this recipe, and Wwhere it has been allowed to cook for 40 minutes or more, it will keep in the Jjcebox, in dry cold, for several days, and serve as a foundation for other gauce. When reheating do not place over a direct fire, but reheat only in the water bath, i. e. place saucepan of boiling water, and stir in one direction only until heated through. A standard recipe for white sauce calls for one tablespoon butter, one tablespoon flour, one cup of milk; add after cooking one-fourth teaspoon salt. A beaten egg whipped in after cooking has finished will add to fla- vdr; if liked, a few drops of lemon juice may also be added just before serving. This will also serve as foundation for horseradish, caper, egg, oyster, and other sauces. If a rich sauce is desired, increase amount of butter. Substitute white soup stock, fully cleared, for the milk, or use half stock and half milk.” Drop Cookies. Mix 1% cupfuls of ‘sugar, 1 cupful of sour cream, two well beaten eggs, 3% a teaspoonful of soda, 1 teaspoon- ful of baking powder, and flour to make just stiff enough to drop well. Add 1 cupful of chopped ralsins and drop from a teaspoon onto a well greased tin. Bake in a medium hot oven. s Sii il Corn Stew. Braise 2 onions in the fat from % a pound of bacon, add 6 small po- tatoes, cover with water and boil until tender. Thicken with flour, add- ing 1 pint of milk and 1 can of corn. Make either thick or thin, as pre- ferred. Goes well with toast. A good cool-weather dish. The name Gulden has stood for highes Emustlrdq\ul- ity for more than fifty years. Gulden now also a most delicious mustard — GULDEN'’S SALADRESSING MUSTARD Try it if you prefer mild mustard and see for yourself why it has won such Me and Puds Simkins and Persey Weever was wawking home from skool looking at our report cards. on account of Miss Kitty having jest gave them out, me saying, G wizz, this is the bummest report Ive had this yee: . Not having had meny yet, but some of them was pritty bum, and Puds Simkins sed, this is the bummest re- port I ever had, holey smokes wait till my mother has tc sine this. Beirg wat I was thinking, and Per- sey Weever sed, I allways get a good report, but this one is exter good, Ive got 3 Excellents and 4 Very Goods. Hay, Persey, lend me yours, will you, Persey? Puds sed. Iil show it to my mother and maybe shell never even notice whose name is on it and wen I go up stairs to get her fountain pen for her Ill give her my reel report to sine. No, that would be dishor.est, Persey sed. and Puds sed, Aw it would not, I wont tell Wer its my report, 11l Jest show it to her, Persey, Tll give you & Cent Jest for the lend of it for 5 min- nits, Wares the cent? Persey sed. Wich Pud gdve it to him and T sed, After he's through with it will you loan it to me for a cent, Persey? Ware is it? Persey sed. Meening my cent, and I gave it to him and jest then we came to Pudses house ard his mother was leening out the parler window, saying to Puds, I bin waiting for you, Charles, I wunt you to do something for me. Look at my report, ma, Puds sed. And he handed her Perseys report card and she looked at it saying, Ex- cellent, Excellent, Very Good, Excel- lent, am 1 dreeming, wy wats this, this has Percivel Weever ritten on it, this {zzert your report at all G, izzent it, thats funny, Pud sed, and his mother sed. You come right in heer and youll find out how funny it is. And she threw the card out the window and Puds went in looking as if the werst was yet to como, and I told Persey I changed my mind and I wunted my cent back, only he sed he hadent changed his. Wich he dident till I sat on his n?:!t on the payment about 10 min- nits. What TodayMeans to You BY MARY BLAKE. Libra. Today’s planetary aspects are v favorable until the early afterncon. In the evening they become distinct- ly adverse. The signs indicate that any well considered effort, especially along artistic lines, will be crowned with success, as the vibrations de- note an encouraging and a stimulat- ing influence. In the evening, poise and self-restraint are indispensable, as there is a tendency to nervousness and restlessness, which, if not prop- erly checked, will induce a general senee of dissatisfaction and querulous- ness. A child born today will require fiore than ordinary care during in- | fancy. and great attention must be Paid to its nutrition and habits. Once past this period it will develop into a normally healthy .youngster. It will probably display talent along artistic rather than commercial lines, and this should be encouraged, as far as circumstances may permit. If today is your birthday, is it not a pity that you estrange so many friends and cause so many differences and disagreements by your quick, ungovernable temper? It is all very well to be sorry thereafter, but your regrets do not remove the sting that your violence has caused. It would be so much more practical to avoid doing things that cause regret than evince sorrow after they are done. Temper, of the right sort is a char- acter ~asset. Temper like yours, which is the wrong sort, is a tre- mendous character liability. The slightest little thing will cause you to €0 up in the air regardless of either place or time, and by this fool- ish indulgence in temper you not only cause yourself trouble, but bring discomfort ‘to all around vou. Only by the exercise of that strength of character, which you un- doubtedly possess, can this defect in your “make-up” be remedied, and it must be patent to you that impulsive anger at on time attained any worth while results. whereas you know that self-control is essential to ultimate success. Well known persons born on this date are: Lorettus S. Metcalf, editor; Bruce Crane, artist; Childe Hassan, artist; Eric Pape, artist; Robert Lansing, former Secretary of State; Thomas Fortune Ryan, capitalist. (Copyright, 1924.) Marshmallow Mint Sauce. Boil one-half a cupful of sugar and one-fourth cupful of water to a thin sirup, and add eight marshmallows cut in small pleces. Let stand about two minutes, pressing the marshmal- lows under the sirup. Then pour on slowly one stifiy beaten egg white. Beat until cool, add one-fourth tea- spoonful of essence of peppermint, and color green with vegetable col- oring if liked. gt Mixed Fruit Conserve. Wash and blanch three pounds of peaches, remove the skins and stones, peel three pounds of quinces, three. fourths pound of apples and two pounds of pears, and core each. Put all the fruit through a food chopper and welgh it, allowing three-fourths pound of sugar to cach pound of fruit pulp. Put the fruit-and sugar in a crock in_ alternate layers and allow to stand over nighi. In the morning place in a preserving kettle with the juice of three lemons, the pulp and half a tablespoonful of grated rind, and boil the mixture slowly. makes MILD The leafy tops of celery may be dried in a gentle oven (evaporated) and kept in an airtight receptacle. They make excellent flavoring for Soups, stews and sauces. The coarse, outer leaves of lettuce make an excellent addition to a dish of peas, either fresh or canned. Tear, |do not’ cut, the leaves into smali shreds, and cook In. gently simmering (not boiling) water with the peas. Some people like a tiny leck, or just the suspicion of onion added, with perhaps a quarter teaspoon of sugar put in just a moment or two before serving. The little odds and ends of pastry left after making pies, etc., may be worked up together, cut into thin strips, and then rolied between the hands into pencil shapes. Cut into 1 or 2 inch lengths, and fried in deep fat, they will puff up to double the size. If desired, the thin flat strips may be sprinkletl with finely grated chelfse and baked in a quick oven. If your kitchen boasts a sunny shelf built le the lower cdge of the sash, and on this place a window box filled with loam, you can raise your own pars- ley, chives, mustard and cress, and other flavoring herbs. Added to this, you will know the joy of growing things. A dish new to many may be pre- pared by taking a can of fruit with heavy sirup and placing it in ice and rock salt for a few hours, freezing it just as you would ice cream. The re- sult is a fruit served in water ice. In opening, be careful to make a clean and even incision, cutting all around the top of the can at its outer edge, £0 that the contents will slip out In solid block. (Copyright, 1924.) . A small branch from an apple trec bearing a cluster of 39 apples was ex- hibted in Anmiston, Ala, by W. A. Waddell, who lives near Eulaton. The branch is from a five-year-old tree and is regarded as a genuine freak of nature. Protected IISALAB All T EA. is Kept fresh, pure and fragrant by the air-tightaluminum pacKage. CHOICEST INDIA, CEYLON and JAVA TEAS ne10 Try it Small Cost-- That’s Farbo To the beauty of walls, add the joy cost and little effort! Farbo-ed of small Farbo, mixed with cold water, goes on over the old wall paper. It’s easily applied, dries quick- ly DOESN’T RUB OFF, and does a beautiful job. immediatefavor. Have ’em tomorrow morning Pancakes with 2N that old-time § Southern Honey!” 443 AUNT JEMIMA PANCAKE FLOUR 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 ase&Sanborn's SEAL BRAND