Evening Star Newspaper, October 24, 1924, Page 43

Halloween Brings Opportunity for Use of Many Food Alaterials Which Are Enjoyed by All Members of the Household and Thein Friends. ger, one teaspoonful of cinnamon and cook until well blended. Pour into a serving dish and chill. Serve with cream. Pumpkin . Delight—>Mix and | three cupfuls of " thoroughly cooked popcorn, peanuts and These are October and Hallowcen fa- Many simple and. in confections can sopcorn and peanuts refreshment menu of a | pumpkin, one and one-half cupfuls of | - for | sugar, one cupful of eweet cream, the the [volks of three eggs well beaten, one | teaspoonfui of cinnamon, one » addition | spoonful of allspice, one teaspoontul of cloves, onc teaspoonful of ginger and one cupful of nuts. Mix well, put in a pan and bake. Beat the whites of the eggs, pour over the mixture nd jand brown in a hot oven. the pan. Baked Pumpkin—Cut the pumpkin |in pleces for serving. Remove the i seeds and stringy portion, brush with lmolasses and season with salt, pepper j|and a little red pepper. Bake unti’ | soft, add one tablespoontul of butter Garnish with party, as well as to beir reat than any other es and cheese n double kernals compe cly 100 caloric portic i ated that 10 cents’ worth of peas irnish twice oduce six 10 cen |and serve in the shell. | sprizs of parsley. Cream of Pumpkin Soup—Slice a ripe, small pumpkin into pleces enough to.fill a quart measure. Put into a saucepan with a pint of coid | water and season with a teaspoonful of pepper and a few sprigs of par- kley and sweet marjoram. Cover the and simmer ggently for an hour together tea- ! Serve from | COLOR CUT-OUT A Hobgoblin. | | and a half, stirring frequently. Strain | through a_colander to skin, and then through a finer sieve. Put the puree back into the pan, Kle over it u heaplng teaspoon flour and mix thoroughiy. ur over it, st'rring all the-time, quart of hot milk. Add a tabl soonful of butter and simmer for 15 Then add a cupful of rich and a teaspoonful Heat, but do not allow to ve hot with toasted crackers. Popcorn and Peanuts. Crackerjack With Peanuts.—To ake a large quantity, bave ready & ris of popped corn free from hard and spread it in a large flat for the candy when done 4 sirup with one-half a pint water. ntul spoonful of ap_foam w uz drop into it as many shelled as desired. The proportion e-half that of popcorn, or Then mpour the whole at once he pan of popeorn and pa < firmly so that it can to bars when cool cquired to handle the suceessfully in the last stages. andy should keep for a week in weather, but if it should become t by placing it in a hot is tender, then remove to a cool place. and Peanut Caranicls— her two cupfuls of sugar, fuls of corn sirup, a pinch of d one-half a cupful of water » Sowaies ikt hardens in cold water, then Prmpliniti Bupniss Diske : -half a cupful of cream or sndensed milk id boil again until of &, vellow g Kt of chopped b s mix and 1 When cold 1d.—TRemove the brown ¢ cupful of roasted and 1ts and K the in two hours to make them Then drain x with cupfuls of celery cut small Make e£mall balls of cottage or pot cheese. Place the pea- celery on’ lettuce leaves, r if you can not get lettuce use no- | part of the leaf of a white or red | cabbage. Put two cheese balls on lrach portion and serve with mayon: ful | poonful o poonful of gi one beaten egg and two cup- Mix in the order given, a fill a ple shell. When mak- naise. Peanut Sausage.—Soak in water biscuit crumbs. ver | fuls of coarsely grgund-peanuts. Sea- n with salt, pep and sage. Mix all this together thoroughly and fry n hot grease t Butter Muflilne—~Cream one- pfu! of lard aund one table- f peanut butter. Add one 1 one egg beaten. ful of van a and then two cupfuls tard pies bru the e in t m and tw ng power. pans. Bake in greased Ad - intn s in a n If o exg white Handy Popeorn Popper. you want to brodl a bit-of steak ice of bread for a sick is low in the range, use a long-handled corn popper. It ,can be held over a bed of live coals in the S or nace. It is also very - to heat liquids without burn- container. Put the liquid in tincup, then set the cup in cup- | the popper. In less time ,than 1t hoonful | takes to teil, .the liquid will be pip- ful ¢f gin-!ing hot . e top of the y in a hot Answers to Food Questions. et | last made with reservation. Unless ;‘d |1 we where 1 could watch the child jt- { I should" not take the responsibility of » of | SuFZesting meat at.such an early age. this| 1 chould mot give raw frufts. All SR "::\‘\“;’: | fruits should be in the form of stfained el e gl | PUID or Juice. bie aclay (Copyright, 1924) large and il but we Favorite Recipes of Prominent Women BY EDNA M. COLMAN. I will be very g feeding baby who is 1onths old. Please tell me should be given and how often to . also what vegetables and {ruits nd the quantities. It's very hard to have a variety. il ta om Lottle nd merni ive kept giving ¥ (5] \& drank frof give raw is age’—M. I Referring to your que tiet, for 1onth-old bab, following sugeestions: After the niddle of the second year food spe- ialists usually add green vegetable to the regular diet list. This may be n the form of well cooked vegetable soup combined with milk. This is a very critical period in the child Muffins. MRS, FRANK CLARK, Wife of Representative Clark. Mrs. Clark of Florida, who has be- ‘\')xn- much beloved during her stay in Washington—her husband having served fram the 59th Congress— is likc many southern hostesses who | find it advisable to evolve for emer- | gency use a set of recipes for quickly made dishes that prove tasty and valuable when the household is ad- dicted to open hospitality, and where the service of the cook is likely to {be more or'less uncertain. i and the effect of every food should be | Muffins, light and hot, just from the “vatched very carefully. Milk is the {oven add a lot to either breakfast or chief article in the dlet and well cooked | luncheon, and are an admirable bread cereals are combined with the milk. |to serve since they require but little Fruit juice and strained frult puip can | trouble to make and bake. Served ho given, the yolk of an egg eaca dar, | with butter and cither honey, maple 1he vegetable pulp =poken of abrve and | sirup or any one of a-dozen Kinds of . small piece of crisp toast. {Jelly, jam or preserves, they are al- The dietary shou'd be somewhat @s | most a meal alone. . ‘ollows: On awakening, one cup of | Mrs. Clark- makes hers as follows: Is it kind to, bah P abo I make -varm milk; at § a.m.. two tablespooa- | One tablespoon butter, two eggs, one. uls of orange julce; at 10 a.m. three ' level teaspoon - salt, . two hesping ‘ublespoonfuls of etralned oatmeal. tWo | tablespoons baking powder, one and «blespoonfuls of top milk, one cup of | one-half tablespoon sugar, one cupful arm milk to drink and a slice of ‘milk, two cupsful fiour. Cream bLutter ale bread: at 2 pam. the yoik of anl | and sugar, sift flour, salt and bak- <g, one slice of lraé'.‘ two te SIKrOL'"' ! ing powdcr together. Sep_lra.te tire 115 of strained vegetable, such eggs and beat both, having the h, and cup of warm milk whites-stiff and the volks light end m., two tablespoonfuls of ! creamy yellow. Add the milk and-the coreal daily, with two tablespoonfuls «f | qour alfernately to the butter aud p milk, cpe slice stale bread and | cygar, Then add the yolks to the cup of warm mllk to drink. | mixture, folding in the whites last. This diet s only to be used as an|pou "{nho ‘well gressed muMin rings atline, but it will give you a sugges- | {ion a& to the requirements,-quantities, | 214 Dbake fifteen ‘minutes jn, « hat The only addition that I should |°V¢% Viake would be three tablespoontuls of | weef juice once a day if there is no Sess A r wud efféct on the digestion. T must call You can't make a man.lke .yo our attention fact that this vou den’t learn to' like him. (Copright, 1024.) u.if to, e exclude the | of mincet | “The goblins will get you if you don’t watch out® uoted Joan, as she | ran over to Betty Cut-out’s house to show her the goblin costume she had just finished making to wear to Betty's Halloween party. | “We mustn't teil anybady. else what we're going to wear,’ warned Betty, “pecause evervbody's coming masked | and it'll be such fun trying to make people guess who we are.” “All right,” nodded Jo come. on over to my hous Mother has a pattern for a w which we can make.” “Now Betty. ch hat Celor the goblin dresa Zree: Eclésr petals hanging from t lar and on the car tabs. (Copyright, 1024.) Cooking for Two | No matter how well planned the ‘da.xl_v household procedure may be, there will arlse occasions when a minimum of time must be taken to {prepare and serve a meal that shall be at once wholesome, nutritious, well ibalanced and easily served. In such. cmergencies lucky is the woman who can make a good omelet, {for that will go far to meet all the requirements of the case. If there fe| ne to whip together a cheese souffle. that with a plain lettuce salad having | E fresh fruft 16t for a . with col- | a quick t are neceskary to the making af a good ,omelet. Not the thin, flat leathery -thing that s etimes that appetizing na in this coun- try. hut & long, thick. wedge of golden glory that results when the maker has the necessary know-how and uses it_to advantage. i “If you employ milk for an omelet, use cream,” is the French way. But far better results are to be had by omitting milk and using a tablespoon of warm water to each egg Instead. Separate the yolke from the whites. | |Always break each egg into a sepa- rate cup or saucer, letting the white | three cupfuls of stale light bread or | strain out through the broken shell, | Reddy Fox Press the water out §0 that if by any chance one egg|quarreling with him. Old Man Coyote| whimpered a good deal ! of the bread and add to this two cup- | should be like the much-quoted cu-; would hesitate to attack him. Even| there, rate's. “good in spots” it does mot| ['come in contact with the others and |50 spoil several. | Beat the whites first, using either| the usual egz beater or the wire| |whisk. In zbout 10 minutes they SUELE to be st enough to support a | fork or spoon standing upright, or {.support a whole ezg without einking. Then with a tablespoonful of warm {until frothy, perhaps three minutes. | i The skilled cook never- uses the! omelet pan. for anything. else. . It is| !sacred to the making of fine omelets, | and she keeps it so. H Over a moderate fire place butter {the zize of a walnit in the omelet {pan—or an equal amount of good {clear bacon fat will do. When it is | bubbling gently, pour in the beaten | yolks and let set, tilting the pan {back and forth so that the bottom {is cvenly covered. Do not stir. When the yolk mixture begins to slmmer {gently on top, pour in quickly the whipped whites, let them get heated !through thoroughly, and then with | @ long-tladed, flexible knife lift the omelet from the E!des and bottom of the pan. fold it over once upon {tself, 12t Lrown a mipute or two, and then with 2 quick turn of the wrist deftly reverse ‘the omelet and slide it to a hot platter. . Some cooks like to add the neces- sary, seasoning after ths yvolk mix- ture ‘begins to simmer. Others eay that all seasoning should be added at table. Either or both Is correot; it just depends upon individualchoice. But bear in mind that a too hot fire makes a tough omelst.- Following the foregoing recipe, al- most anything can be added to the omelet as a sauce. Tomatoes and oniéns stewed, with little mushrooms, will- make a Spanish omelet. Aspara- gus tips, dicsd vegetables a. la jar- .| dintere, sliced and fried green toma- toes, zhredded peppers, minced ham. almost onys of the leftovers in the refrigerator can be employed to help fout. an omelet. Cooked separately, they garnish the omelet at-serving. , _For a cheese souffle, plan to make | the meal wait for the zouffle, for it {must be served the moment it fs dene, else ft wiil fall and become isoggy. Separate and whip three eggs, volke and whites separately. jthinged,” and it is meat and drink to them to be regarded as one who i that she loves and admires the man to whom | patient-Griselda attitude, as of one who bears a heavy _| silver salver garnished with alimony. | success or fa'lure for her husband In many a | conscientious he Melt three tablespoonfuls of butter and tlend in three tablespoonfuls ot flour. When smooth, add one-half cup of scalded (not boiled) mlllk, stir- ring in one direction. Then add one- fourth cup of stale American cheesc. grated or shaved fine, adding a half teaspoon of. salt’and a few graing of red pepper. Now ‘let the ‘mixture cool,"and. then- turn In-the egg yolks, stir, and ‘with a knife.cut. in _th stiff cgg whites. Pour-into a but- tered baking .dish and cook in a modérate oven for 20 minut Serve quickly. If the oven is too hot the souffle will rise too quickly and then fall and become SOEY. : This recipe will aleo make about four to s!x ramekins full. and cooked and served in the individual rame- kin it makes a change often .wel comed. Then, too, it cooks in half the time required for a single dish souffle. A green ealad, cole slaw, or {a fruit salad goes well with this { combtnation. | _ (Copyright, 1926 i gl | . To Brighten Steel. Steel « that 1s -rusty should - be cleaned ‘with“a cut onlon and left for arday. Afterward it can be polished | either with-emery powder-and paraf- {fin, or with a’pasté mada with brick dust and turpentine. -Steel ‘articles that are- to-be stored-for-som: should first be’rubbed WHE - Organize @ ~Wives’ Cheering Seetion Eoost i‘l;'ur Husband |DorothyDix Best Advertisement Any Man Can Have Is a Wife - Who Ts His Loyal Press Agent Twenty- - Four Hours Every Dav.‘ 0 E of thhe most curious things about women is that they can never resist posing as martyrs. They simply revel -in being pitied and ‘“poor endyres a secret sorrow and smiles-above an aching heart. \ This ‘morbld.craving for sympathy leads them to do many queer things It makes mothers reveal their children’s shortcomings to strangers and tell #hameful secrets that would otherwise never be known. And, {n particular it makes complaining about their husbands the favorité Indoor sport of wives. ou hear a woman admit she iz happily married | e is united, and-that she| considers® that Le Jocs hls duty quite as wéll @s a husband as shie doe herg as a wife. On the contrary, most wives assume in. public a’ meek ss with an almos suporhuman courage. and when they speak of thelr husbands they are mor prone to dwell on hubby’s faults than his virtues. It is very rarely t Now, the fuuny part of all of this is that thess women do.not mean s word of what they say. They are not really dissatisfied with their husbands You couldn't get one of them to take a divorce if you offered it to her on : Not one of them would trade off th. faulty he-man she has got for an impeccable saint. When a wife recites the litany of her husband's weaknesels and tailing sho fs just IndulZing herself in an orgy of self-pity and striking what sh | conelders a romantic note—that of the misunderstood woman who is boun to one who can never really appreciate her. It does not occur to her that sho is doing the man to whom she | married a deadly wrong, and- that she {s putting « spoke in the wheel ¢ her own fortune, which is, after all,-his fortune. For the outside world take a man very much at his wife's valuation, and she cither bulls or bear his stock EPUTATION fs an ihtangtble thing that 14 ‘made up of whispers, an | careless words, and shrugs. and intimations of thinzs not really told But these make or mar us, und nearly always go straight back home. It i the people who are nearest to us who write our price tage. So when a woman whines that she can't have an automobile becaus her husband doesn't know how to zet along in business, we jump to th conclusion that' h¢ is Jdcking in enerzy and enterprisc, and we pass hir by if we are looking-for a good man for a big job. Or if & woman complair that her busband is grouchy and grumpy. and hard to get along with, h registers in our minds as a surly brute, with whom we want to have r We might know him for an expert in a certaln line for whic we needed & man, but we would avold employing a man who was s ill-tempered that even his own wife could hardly endure him. Nor would we care to patronize the man who was such a tightwad t his wife had to screw every penny out of him, nor the one who bullied n browbeat a poor, little woman and never showed her any kindness c conslderation. We all have a natural, kindly, human prejudice against th man who {5 mean enough to mistreat a defenseless wife and we don't war anything to do with hins. ’ On the contrary, we warm up to the man who is a good family mar who is kind and affectionate to his wife and children nd whose about singing his prais In happy wife Just about the advertisement 4 man can have Between tho wife who is & b ster and the wife'who is a’ knocker 1 of A and our Grugs of E? e such WY do we buy our grocerie because Mre. A and Mre. T fond of their husbands, and arc alway goods they keep. and how enterpris How is it that Dr. C and Law: Simphand s nice lttle women, and they are s telllng us what wonderful stocks o g they are. ¥yer D climb o quickly to’the head o their profession? Malnly because Mrs. C and Mrs. D never weary o telling what great students thelr husbands are, and. explolting thel wonderful ekill and cloquence, and telling about their big cases, and of Lot | wrapped ‘up they are in their work. That's the kind of a person we want to doctor us when we are sic and to handle our cases when we go to law, and we feel that we have a inside tip on them, becaure the women who know them best have told -u: all about them. Why {s it that we all look up to E as such an oracle? does. how y Eecause his. wif We know he must be simply wonderful because his wife has told u profound he is, and what deep bocks he reads, and . how moble an Wec would never have found out these things fo ourselves. but when a wife feels that way about her hushand we take it proof positive that it is truc < o Far more important than what we children think about him, and they take It she is alw pointing out tactr father's weak tempt rut revere h n from t csses to tl up virtues i uence o for she cu DOROTIY his DI BY THORNTON W'. BURGES: BEDTIME STORIE Bobby Fells Helpless. Pi those whose belpless plight Leaves 5o chacce to run or fght. e —Bobby Coon. “;{L e Bobby Coon is big and strong and a | brusn 00d fighter. When Bobby is himself | whera would never think of | for I dlan't think of this right away. said he to himeelf. ‘I can craw] | ; under this and be out of sight any had been under that pile o many times, so he knew jus was a littlc opening big encug him to crawl through. M getting unde for that dreadful ca Howler the Bob Cat would think | kept catching on sticks :nd‘;:g: u": twice and unless he were very, vers| it hurt dresiselrs . hungry would prefer to lunt a little ! fully. But at las longer for a dinnper. But now that he was part because of that dreadful faet to on . Bobby k v that If} h covered v of these blg, hung neighbors he would | be likely to have to fight for lite 1v-hatplese | little car | level teaspoonfuls Water for each egg beat the Yolks| with the chances verr much against him. He thought of Bowser, the | hound. Supposing Bowser should hap- . pen over that way. He knew that| Bowser could and very likely would| kil hir. = { So Bobby sat at the foot of the big, | hollow tres in which was his home. | and grew more and more frightened [ every minute. He must hide some- | where, but where could he hide? It! wouldn't do to stay there. ‘So after a| while Bobby hobbled away, whimper- | ing with every step. He must_find; some.place he could crawl Into or un- der where he would be out of sight. | He went slowly. . Every two.or. three | stepe he stopped to sit down and whimper. He was 0 frightened and his leg ached so that he just couldn’t think. So he just hobbled along, not knowing where he was going. At last Bobby came to a great pile of brush. Ile knew of that pile of brush and -all about it. TIis eves prightened when he saw it. “It'squeer NEVER IN AGG IS LIFE HAD ¥ BEEN QUITE S0 MYSEKABLD.[E reached the nlace un middle of that pils ofde‘;u m:r:;e Jvus room for him to here for the remathd night, Bobby Cocn lay. ITe ;‘lecp. ]HIa leg pained hi: e no longer feared Howler th, " Cat or Old Man Coyote. e cI(l'lBeo‘ that they would not dare try to ge him underneath that brush. But al the timo fe Erew mére and mo ere was no wa rid. of that trap. You see.yh:Q !‘l‘ll' ‘thought that that little can was 2 trap. There was no way to get his saw free.. The more he thought about | it the more helpless he grew. Never | 'n all his life had el ¢ he been quite so Peter Rabbit ha; the very ' sh whers | lis dowr | of tha He couldn’ m too much Menu for a Day. BREAKFAST. Sliced Bananas Cereal with Top Milk Baked Sauseges French Toast, Maple Sirup. Cofree. LUNCHEON Posched Eggs with cheese on ~Toast 2 Rye Muffins i Shredded Dates. Cookies Tea A Ppened way a little before daslight Spoioy Fad been under that brush. pile many times. He.started to go in there now {When he was halt way in he war | | startled almost out of his skin by g snarl and 3 growl.” You should have | seen PQ’!P get out from under that brush pile. When he felt that he e 4t u safe distance from it he tyrney and stared at it. He couldn’t imagioe who could be under there. He wajtog | and waited for some one to come onr. | but. of course. no one did. Then pe | Jecided he would stay near by! Ite was curious.” Yes, sir, as was curious ir, Peter was full (Copyright, 1024, by T. W. Burg DI 2 Cream of Tomato Soup ‘Baked Beans Cold Sliced Tongue Green Tomato Pickle TRalein Brown Bread Squash Pie. Coffee. FRENCH TOAST at 2 eggs-and add 1 cupful ofaamzlk‘ 1 tablespoon melted ‘butter, ' 5 saltspoon of -salt and a grating of orange rind; ‘cut ‘slices of'stale bread into rounds. with a biscuit-cutter; dip them {n the egg mixture and fry on _both sldés - i~ butter.. Serve with maple sirup. ) -— Chicese Scramble. . .. ! Grate-enough hard ch, H two cupfuls and stir this into g set bleepoontuls of melted butter in & har pan until_the chtese is melted. Add one cuptul of fresh corn pulp, one Sweet green pepper chopped fine, one Y€€, oné teaspoonful of salt, one.half, teaspoontul of paprika and one-half a upful of thick sifted tomato pulp. | 3"{ :}:l quickly over the fire until ot, then serve on six = | tered toast. Sicen of but —_——— Fruit Cottage Pudding. Make a batter With one egz. one- | half a cupful of sugar, one tfximl of | flour, one teaspoonful of baking:pow der, one-fourth cupful.of milk, onl| EGGS WITH CHEESE Melt ‘2 lovel teaspoons of . but- ter, add 2 -level-tablespoons of flour, stir untll smooth, add 1 cupful mtlk. Stir and cook un- ti thick and creamy. Season with salt and. pepper and add 1, cup of grated cheese, sur until cheese melts. Poach 4 eggs carefully in salted water, arrange on buttered rounds of toast and pour -cream sauce around them, garnish and serve. .| teaspoonful of vanilla and three!ta- blespoontuls . of melted ghoi Use any thickly cooked fresh.fruit to line the pudding dish: - Pour the bat- | ter.over the fruit and bake {n a mod- ‘erate oven. Se¢rve with any pudding sauce -or the hexted fruit juice. Be re to drain all-the juice from: the “'fruit before pouring the batter over it SQUASH' PIE i . One. ciipful of squash, &"&mall piete: of butter, a little cigna- -f- .mon,. % cut of white sugar, 1 |- .cup-of brown .sugar, .1 egg, -1% - supful ‘of hot ‘milk,” a_pinch of - et S e ning. {out eating, and a 1 | rever | vhich otherw | 1re all worthy objects of pursuit, pro- I | qui | Tablets. Also ready relief for Nobody could live very long with- of people would- | :nt wunt to. Pceple in rome countries eat horses | nsted of meet without feeling ser- prized or funny, proving enything is Ml rite wen you once get use to it. If you ate a cat and thawt it was & rabbit it would taist all rite, but { vou was cating a rabbit and suddinly ‘ound out it was a cat you would feel the same tords rabbits cn you are hungry enuff you in- oy things wouldent of ate in the srst place uny other time. For in- tants some peeple wont cat spinniteh inless they are allmost starving wile crs cal it cheerfll and ask for aore c¢ven if they know they won \ave eny room left for dizzert. Thi: iroves it takes ‘all.kinds of vegeta- Jes to make a werld. 1t you eat slow and chew every- hing good you will live to be mutck >nger, although you mite not ge ‘uits as mutch to eat because ther: nay not be eny 2nd helping left | ‘o take too long over your fers. telping, proving no matter wat yous mbitlon is you haff to take a chance Fat people genrelly stop eating sverl minnits before they. feel like i n account of wunting to get thinner ‘fle_thin people eat more ‘than the: ‘el like on account of wunting to ge tter, the reeult being t t the aame. ts like fish and milk 1y cnything eIty meet und bones but ything. The great iz beneeth your size cating a peenut. What TodayMeans toYou MARY BLAKE. wtle i < [ Ceorpio. Today's planetary aspects, aI(h(»u;h' “urly good in the morning, become. ter on, adversc and discouraging | Juring the tforenoon an e llent op rortunit aflorded for the launch- | ng of new enterprises and the initia- | ‘o of fresh ideas, cspecially in pro-| onal or mechanical lines of en-j eavor. - In the afternoon. only rou-! ine matters should enzgage your at- as the vibrations indicate zn | re of pessimism which will aluable factor in any ask demandjng stimulation or hope A child born today will experfence very healthy infancy, and will prob. bly escape all serious sickness until Ye period of adolescence. - At this ‘me, much care and patient watch- “ilnees will be needed. Its character be frank and open, its disposi- n kindly, although subject at times 2 outburets of temper. its mentality; | -een and observing. This child must & taught, in order to avoid serious onsequences, to control its temper e will prove to be very ,reat, and every possible encourage- 1ent ehould be given to this phase its menta i today is * birthday, vou. possibly surrounded by fone that make o nted, are ve “out of tune.” You & for rumething have not—without some wing what it is—and are never| tisficd with w vou have, | & a discontended frame of | ind. which reflects itself in an| cerdity - of - disposition that 1l be- omes you Your mind is too centered on ma- ria] success and this blinds you to “e fact that unalioyed happiness ie fe's only real succees, and the only 1ing that gives lasting results. Wealth, fame, social success her ire that these | ided the pursuit be conducted along | ‘nes that do not conflict with one's luty to one's self and selfrespect “hey can all, however, be swept away vernight by misadventurc. Happi- ess and contentment, {f bated on af- ection and trust, if continually fed m sweetncss of disposition and kind- ess of heart, will endure forever and >utlive all other ambitior Your diseatisfaction i ‘it%n not attributable to the emplation of those that have more | than you. your thoughts grow bitter” and outlook cheerless. ou cver stop to contemplate —the large majority—that have than you, and vet withal are happy and cheerful mo: e often on- and The most painful toothache ! ily ends when you take one or two Anti-Kamnia neuralgia, headache, sciatica, neuritis, rheumatism, ppe, | insomnia, nervousness. up colds, fevers and stops gm:n’& pains. bSomiy. y 1or years S evemm'i'h% rqulljon.sl used anni . The original pain | reliever, Anti-Kamnia, has AK | on every tablet. i Use @ Tablets | Anti-Kamnia OPPOSED TO AL Newest C’onlfws All your home furnishirgs and Tittle decorative | accesories can be given that needed touch of color easily, quickly and inewpensively. Tintor dye them with Tintex. 24 tintsand fast dyes o choose from. i Send for a free copy of “Color in the Home.'" 2 helpful booklet on home . o the Tintex Company, 543 W. 43rd St.. New York City. 154 a package at all R et dete; | bolls. jas soon @s the egg volks are mixed FEATURES. two eggs, and place in a elow oven > : |until the meringue 1s well browned Rub together three tablespoonfuls |Serve cold. of flour with three tablespoonfuls of eoftened butter, add to one cuptul o: | hot milk in an_agate saucepan, "dl stir over the fire until the mixture. Have ready the. yolks of two eggs, beaten with one-fourth tea- | Hamburg, Onion Rings. i Pass two pounds of round steak! through 'a meat cutter and mix thor. | spoonful of sult, and stir quickly into oughly with one teaspoonful of salt, the saucepan, removing from .the fire |one-fourth teaspoonful of pepper and one cupful of cold water. Pat into a with the other ingredients. Add one|shape having the edges of the sama teaspoonful of flavoring extract and | thickness as the center, and let broil one-half a cupful of pecan meats, first | for two minutes. Piace in a hot.oven ground very fine in = nut grinder.|for ten minutes C one-haif-inch Pour the mixture into & already | slices from some onio ecparate into baked pastry hell, co with a|rings and {ry fat to a delicate meringue made of the \\‘.J:xs. of thelbrown. Sprinkie wi'h st Farbo the Walls Yourself! Farbo, the WON’T-RUB-OFF cold ‘water paint, is easily applied, inex- pensive to buy and a perfect wall finish. Itcomesin thirteen beautiful colors and is suitable for every room in the house. Results are always satisfactory. As news of Seal Brand flavor spread, national demand followed STARTING in Boston in 1864, Chase & Sanborn’s Coffee gradually won the nation with that rich, rare flavor that is found nowhere else. Not by spec- tacular methods, but by rational, na- tional expansion, has Chase & Sanborn flavor grown ig favor. It is not alone the unusual goodness of Seal Brand flavor, but the fact that it is always the same, which has given " it such widespread popularity. Sixty years’ cxperience is behind every sealed tin of Seal Brand Coffec. Chase & Sanborn’s Seal Brand T'ea is also a national favorite Chase&Sanborn's SEAL BRAND COFFEE -nde supplied bv Che:. & Samborn. 2u. :- '» Street, Bosor Delicious wholesome nourishing and so easy / € * What a comfort it is to know that a food as delicious as Heinz Cooked Spaghetti is so nutri- tious, so satisfying and so easy to prepare! The clean, pure, dry spaghetti—made by Heinz, the famous Heinz Tomato Sauce, 3 special cheese —all combined in the Heinz spotless kitchens and ‘thmoookedamo:dingmthemdpe»ofacdabumd' A whole meal in itself—cooked—ready to heat HEINZ with Cheese and