Evening Star Newspaper, July 3, 1925, Page 16

"WOMAN’S PAGE, Meals in Warm Weather Methods of Preparation Are Suggested and Vari- | ous Recipes for the Season Are Suggested as Solution of URING hot seasons one hears on every hand the expres- sion: “It {s almost too hot to eat, and certainly too hot to prepare _elaborate meals.” While it is true that eluborate meals should be taboo, the daily menus, on the other hand, must contain nourish- ing foods. In the first place, less meat and more fruft and vegetables should figure on the menu. Cold dishes will appeal when hot ones are rejected. Salads of all sorts form a complete course, such as fish, meat, eggs or chicken mixed with lettuce, tomatoes, cucumbers, endive, or even cooked rice, dressed with mayonnaise or any suitable dressing. Again, salads of vegetables only are used, cooked or uncooked, mixed, or ome vegetable alone. Fruit and nuts mixed with let tuce and endive or water cress, and mayonnaise, make delicious salads, Pineapple, oranges, bananas and strawberries also lend themselves well to this combination of fruit and veg- etables. Eggs are a great standby, of course, and there are so many ways of cook- ing them that they never need become monotonous. Cold ham, tongue, pressed or spiced beef, jellied meat molds, cold meat ples, poultry, hot or cold, are appreciated. If poultry is found to be too expensive, substitute rabbit. It makes just as good mousses, molds and creams as chicken, and at lower cost Veal and lamb are better than beef in Summer, and cutlets of either served with new potatoes and green peas, or set in asplc and served with salad, will tempt jaded appetites. Fish is more tempting than meat, especially if served cold and coated with mayon- naise dressing or tartare sauce, set in aspic, while cold fish creamed and mousses are delicious. Vegetables should ‘be eaten freely. Luncheon might consist of spinach souffle, stuffed tomatoes or cucumbers, string beans, or green pea puree with poached eggs, a cheese dish and fruit. Cold fruit soups are cooling, and cold consomme makes a nice change. Most people consider curries as cold- weather dishes, but in tropical coun- tries they form the staple diet. It is a fact that the various condiments from which a curry is cleverly blended stimulate the digestive organs and help to create an_appetite, so that well made curries, hot or cold. should not be banished from the Summer menu. Breakfast Dishes. | Eggplant and tomatoes when broil- ed, panned or fried make a sub-| stantial dish, and either of them may | be substituted for a meat dish for | the first meal of the day. The tomatoes should be firm and halved or cut in thick slices. For panning, they should be floured, laid cut side down in hot butter, closely covered and cooked slowly until brown. The butter remaining in the pan forms the basis of the cream gravy which is poured round them when in the serv- ing dish. They are breaded for broil- ing, then cooked over a clear fire. Egg- plant is. pared, sliced, breaded or floured, and at once fried in hot fat. Luncheon Hints. Through the sultry days, appetites fag and there is less desire for a heavy meal in the middle of the day. ‘With one substantial cold dish, such as a salad, serve a hot drink, while a hot dish should be accompanied by a cooling drink. Combination lemonades are usually well liked, and these are quickly prepared by adding to the usual plain lemonade some chopped or crushed fruit an hour or fwo in ad- vagce, then straining just before it is o be served. At the last a few whole berries or some tiny cubes of pineap- ple may be added as a garnish. As a satisfying luncheon dish salads rank high in the general public esti- mation. They are nutritious, yet give the economical housewife the oppor- tunity to utilize many leftovers in an attractive manner. In their prepara- tion, vegetables originally served in sauces should be rinsed in boill ‘water, then drained and dried. Co'fi meats need to be freed from fat and gristle, and neatly diced. All the in- gredients should be marinated with a French dressing, and if possible be al- lowed to stand for an hour or two be- fore being mixed with the salad greens. Fish and Shellfish. In the fish market there is very lit- tle change between June and July. Bluefish, salmon and mackerel are in their prime, and so are soft and hard shelled crabs, clams, lobsters and mus- sels, Haddock, cod. halibut, flounder and bass are also in season. Soft-shelled Crabs Sauted—Wash the crabs thoroughly to free them from sand. Lift up the flaps and remove the gills, sandbags and intestines, Dry thoroughly on a_towel, dust with sait and pepper and roll each in flour. Heat two or more tablespoonfuls of butter in a frying pan, lay in the pre- pared crabs and saute on one side, then turn and cook on the other side. Drain for a minute on unglazed paper, and serve in a hot dish, sprinkling them with finely chopped parsley. Brolled Soft-shell Crabs.—Prepare the crabs as above, dip each Into melted butter, arrange in a broiler and broll over a rather slow fire. Transfer to a hot platter and place on each a spoonful of maitre d' hotel butter, prepared by creaming two tablespoonfuls of butter, adding one tablespoonfuls of finely chopped parsley, one-half a teaspoonful of walt, one-halt a teaspoonful of white pepper and one tablespoonful of lemon Jjulce, rubbing and stirring until thoroughly blended. Crabs a la Creole.—For a luncheon dish chop fine a small onfon and a green pepper, seeds removed, and fry very slowly in butter for five minutes. Add one‘cupful of chopped tomato pulp with seeds and skin re- moved, half a cupful of chicken broth and half a dozen soft-shell crabs, which have been cleaned and guartered. Season with salt and celery salt and simmer gently for 20 _minutes. Bisque of Clams.—Chop 30 clams and put them In a saucepan over the fre with one cupful of boiling water. Coek slowly for half an hour. Heat together two cupfuls of milk, a pinch of baking soda and one cupful of cracker crumbs. Blend together two tablespoonfuls of butter with one tablespoonful of flour, add the milk boil one minute and pour graduall stirring all the time, on three well beaten yolks of eggs. Heat in a double boiler, then turn into a tureen. Season the clams with salt, red pep- per and chopped parsley and add to the milk in the tureen and cover the surface with the whites of the eggs beaten stiffly. Friend Lobster.—Take the meat of a_large boiled lobster and divide it Kora Konia ..for Sore Skin | Daily Problem. into rather large pieces. Dip each plece into lemon juice for a minute, then into beaten egg, and then into fine bread crumbs, and fry in smok- ing hot fat. Put a cupful of white stock into a saucepan, add one tea- spoonful of chopped onion, one tea- spoonful of chopped parsiey, and a little salt, pepper and lemon juice. Reduce to half its original quantity and serve separately. Veal Now at Its Best. _ Veal is always at its best about this time of year. The butcher also offers us lamb, squabs, ducklings and frog legs as specialties of the season. Veal a la Tallyrand.—Wipe one and one-half pounds of fillet of veal, and then with a round cutter about two and one-half inches in dlameter cut it into small round fillets. Melt one ounce of butter in a frying pan, put in the veal, and cook gently for about fifteen minutes. Turn often and do not let it brown. Peel six button mushrooms, wipe them with a flannel dipped in salt, remove the greater part of the stems and chop one small onlon or two shallots and add them to the veal. Stir in one-half a pint of white sauce and cook while stirring for about seven minutes. Remove the pan from the fire and add the yolks of two eggs, one teaspoonful of lemon juice and one tablespoontul of chopped parsley, then stir over a low heat until the eggs thicken, but on no account let them boil. Season, then arrange the fillets of veal leaning up against each other on a mound of mashed potatoes. Pour the sauce over and around, and garnish with cut lemon. Veal Chops.—Put through a ma- chine or chop very fine two pounds of lean veal. For this the shoulder is inexpensive and well flavored. Sea- son with one teaspoonful of salt, one- half a teaspoonful of pepper, the same amount ‘of onion juice, and one tablespoonful of chopped parsley. Form into small chops, inserting & plece of bone or stick of macaroni in the small end. Dip each chop into slightly beaten egg, roll in fine bread crumbs, and immerse il smoking hot fat for eight to ten minutes, according to the thickness of the chop. Serve with tomato sauce. Veal Kidneys.—In a saucepan put one tablespoonful of butter and one tablespoonful of flour, and cook slowly until well colored. Add to this one cupful of stock and stir until thick and srtooth. Add one tablespoonful of mushroom ecatsup and two tomatoes cut small, or a scant half cupful of canned tomatoes, salt and pepper to season, and simmer for ten minutes. Strain and return to the fire. Add one tablespoonful of chopped parsley, one tablespoonful of chopped mush- rooms and one tablespoonful of chopped ham. Split the kidneys with- out quite dividing the halves. On the cut side of each lay a thin slice of bacon and fasten open with a skewer. Broil three minutes on each side, cooking the cut side first. Remove the skewers, arrange on a heated dish and pour the sauce around them. HOME NOTES By JENNY WREN The shades used on the wired brass candlesticks which light this hand- some table desk are real artistic achlevements. They are of parch- ment paper, enameled lacquer red and bound top and bottom with black vel- vet ribbon. When lighted they glow like rubles and make lovely pools of light in the dusky living room with its richly paneled walls and stately mahogany furniture. But the truly remarkable thing about them is that they were made at home at a cost of only $2.25 each! The parchment shades were pur- chased all ready made and bound for $1.65 each and required only two coats of enamel to complete them. The lacquer red color was obtained by mixing two small cans of red and yellow enamel, which cost 45 cents each. The small, square-end brush with which the enamel was applied cost 30 cents. (Copyrixht. Olive and Vegetable Salad. Yor this salad you will need 30 olives, one boiled potato, two hard- cooked eggs, one boiled beet, a little red pepper, one teaspoonful of salt, one small gherkin, two anchovies, one lettuce, a little white pepper and French dressing. Mash the anchovies, or one teaspoonful of anchovy sauce may be substituted, and add to the dressing. Stona the olives and chop them rather fine. Cut the potato and beet {nto dice. Chop the gherkin. Line 1826.) a salad bowl with the lettuce leave: sprinkle over the gherkin, then the olives, then add the beet and potato. Dust with salt, pepper and red pepper. Chop the eggs very fine and put them over the top. Pour over the French dressing, toss and serve. Get those flies, mos- quitoes, and roaches! Don’t let one escape. Kill them all with BLAOK FLAG—the surest death to pests ever dis- covered. BLACK Frig does not stun—it kills! It com- tains a secret vegetable in- gredient that bugs breathe and die. But it is absolutely harmless to humans and animals. Not only flies, mosquitoes a'nd roaches, but BLACK Frae also kills ants, moths, dog fleas, bedbugs, plant lice, chicken lice. Not a le bug escapes Braox FrLAG. That is what makes it great! Ordinary inseeticides kill, at best, only 6 out of every 10 m: four which get away breed which return. Brack Frag kills 10 out of every BLACK but harmless to humans. THE EVENING Color Cut-Ou:i LITTLE BOY BLUE. Dusk and No Boy Blue. Dusk began to gather and still no Little Boy Blue. The neighbors had come to help and they were all searching in every possible and im- possible place. Old Farmer Green went into the barn and looked be- hind each pitchfork. He moved every inch of hay and searched under every corn cob. You would have thought he was looking for a pin or at most a g:by mouse instead of a life-sized little “What can be the matter with that funny little spotted calf?” thought Farmer Brown. Spotty was crying hard for her master. She butted her head against the fence that separated the pasture from the hay field and tried to push her nosé through the ralls. Color Boy Blue's trousers blue, his blouse yellow smocked with blue and with a blue tle. Make his hat blue with a yellowish band. (Copyright, 1036.) ol TS Orange Flowered Custard. Prepare a boiled custard from a quart of milk, one-half cup of sugar and the beaten yolks of six eggs. }'la- vor with orange water; strain an serve very cold. Reserve egg white: for angel cake or some other pre- fered dish. e Beek Steak Pie. A savory stew may be made of the steak and used as a filling for a deep dish ple. The top crust may be made of baking powder biscuit dough or of pastry, according to taste. MENU FOR A DAY, BREAKFAST. Stewed Prunes Oatmeal with Cream Creamed Eggs with Bacon Graham Muflins Marmalade Coffee LUNCHEON. Macaroni Croauettes Tomato Sauce Hashed Brpown Potatoes Lemon Jelly Sponge Hearts Tea DINNER. Tomato Soup Casserole of Beef Delmonico *Potatoes Buttered Beets Lettuce, Thousand Island Dressing Coffee Floating Island GRAHAM MUFFINS Beat two eggs until light, add one cupful sweet milk, two cup- fuls graham flour mixed with one-half teaspoonful salt and two rounded teaspoonfuls bak- ing powder, and last of all add three tablespoonfuls melted but- ter. Beat well and bake in quick oven. SPONGE HEARTS. These are little cakes baked in small, frilled-paper cases and having a chocolate heart stuck on the top of each. Cream one cupful butter with one cupful sugar, three cupfuls flour, two cupfuls raisins. Add to butter and sugar one cupful molasses and one cupful milk with one teaspoonful soda. Beat three eggs and add flour. Stir in last- 1y one teaspoontul vanilla. Bake in moderate oven. FLOATING ISLAND. Put one pint milk on to scald. Beat yolks of two eggs, three tablespoonfuls sugar, one of cornstarch, wet with a little cold water together, add to milk, stir well and keep it from lump- ing. When it thickens well, turn into a glass dish and add one teaspoonful vanilla. Put some ‘water in spider or deep pan and let it come to a boll, then beat the whites of the eggs until they are stiff, then put a spoon- ful at a time into~the boiling water until you have what can be cooked at one time. A few seconds will cook them. Do not turn them. Remove them with a skimmer and lay them care- fully on the float. Pleces of bright-colored jelly placed on the white of egg make an im- provement in the looks of the float. Not One Live Fly % Or Mosquito 3¢ In Homes Where Black Flag Is Used. It Kills! Thedeadliest killer 10 bugs, Use either the powder or liquid. Both are equally deadly to pests, with three exceptions—never use any liquid on furs; use the powder to make them mothproof. Always-ese the fi::der to kill dog fless and b e St 1 kill nfl, mosquitoes and moths— and the powder to kill roaches, ants, bedbugs, dog fleas and plant lice, e au.hl'a'e. Liquid, ) Muql: Sprayer, 45e. Introductory package eonmufi ean of liquid Eroeery, hacdvere ‘nd daparimest an enf stores. Buy BLACK F14g today. #FLAG , too, STAR , Dream Wife or Eficient Wife—Which? WASHINGTO! IDorothyDixE D. C., FRIDAY Says Men Want Com- penions, Not Housekeepers What a Pity So Many Husbands and Wives Make Efficient Job Out of Matrimony Instead of Happy and Congenial Companionship. “ONE of the greatest troubles of matrimony,” sald a man to me the other day, “Is that women follow their own ideals of what a good wife should be, instead of trying to live up to their husbands' ideal of a good wife. The two are not often the same, and the general result is that the man feels as you do when you are handed a lirge chunk of bread and butter when you crave a luscious slice of plum cake. “You may know well enough that the bread and butter is wholesome and nutritious, and that it is probably better for your stomach than the plum cake would be, but there is nothing about it that piques your appetite and that makes you cry for more. “That 1S the way with my wife wives my wife would register 100 per She is a good wife and a good mother. She is industrious and thrifty. keeper. all of her standards. ‘ “I didn’t marry to get a working partner. couibination gas range, vacuum cleaner and savings bank. My ideal of a wife is a woman who keeps herself in a wife was a companion. and myself. In any bench show of cent eficlent and get the blue ribbon. She is a good cook, a good house- She is a perfect wife, according to But, unfortunately, her standards and mine differ. Neither did I marry to get a What I wanted looking neat and pretty and who, when I come home of an evening, will have taken the trouble to doll herself up for me, and have on something soft and fluttery, and pretty slippers and stockings—who will look, in a measure, like the girl I fell in love with, and courted, and picked out to spend the balance of my life with, “1 of her day. entertatning. .. WANT her to greet me with the traditional glad, sweet smile. I want her to fuss over me and make me feel that my return is the big event I want her to be pleasant and agreeable and interesting and “I want her to take pleasure in the things that I do and to like to go out with me to places of amusement. And when we do go out to places of amusement 1 want her to act as if she enjoyed it. 1 don't want her to interrupt the most soulful passage in an opera to ask me whether I forgot to put out the cat or to clutch me in the critical moment of a picture and demand hoarsely if I think the house has caught fire and the baby is burning up in it bed. “And when I take her out to a restaurant I don't want her to pick out the cheapest dishes on the menu, and when I order things that cost more than 50 cents to poison the meal by counting up the cost and reminding me that we could have got & ham sandwich at the delicatessen shop on our way home that would have stayed our appetite just as well as a $5 supper. “Now, my wife's conception of being a model wife is to work herself to death for me and save every penny. Consequently, when 1 go home of &n evening she has cooked, and swept, and scrubbed until she has worn herself to a frazzle and is nervous and irritable. She is too tired to dress and fix herself up. Beskles, she considers it extravagant to waste a pretty frock on a mere husband. can feast my eyes. Consequently, she is no household ornament on which I “She is too busy with her housework ever to find time to read, or to visit, or play bridge, or to belong to clubs. these things and who spend hours, as she says, ‘gadding the streets.’ She is down on the women who do But as her interests are confined to the four walls of her home she has nothing to talk about, except the awful price of butcher's meat, and the incompetencs of servants, and how hard she has worked cleaning the attic and turning out all the closets. A dull line of conversation, believe me! “My wife considers that she is giving a star exhibition of the domestic virtues when she pinches every penny and saves my money for me. her to go on a littie trip with me, she refuses. theater or out to take a meal, it is the same thing. 1f I ask it I ask her to go to the ‘Why spend money for anything you can do without,’ is her. mgllu'. “r and saves every penny for me. my {ndividual character and temperament. a word, my wife believes that she s being & paragon of a wife and doing her full Guty to me whent she makes me physically comfortable She has never once taken into consideration It has never occurred to her that I am a man who needs love more than I do bread, that I crave good companionship more than I do good pie and that I am of a gay, pleasure- loving nature, and am more anxious to have a good time while I am living than to leave a big estate when I die. “The result is that we are in a continual argument and quarrel over everything, and because my wife is unattractive to look at my eyes rove after other women. Because I am bored at home I seek entertaining ompanionship elsewhere, and because my wife won't go out with me I find ;len‘:; £ others who will and who don’t look at the price check as long as I pay it. “I know that there must be thousands of women in just the same sort of t —wives who are married to good men, who think that they are ::oéhl:uag:!fis. because they live up to their ideal of a good husband, but who do not fill one single requirement of the woman's ideal of a good husband. ““l',xlll a pity e don't scrap our own ideas of being good husbands and wives and try to give satisfaction to those who are married to us! For, after y he ones whom it is important to please.” all, they are t! i dmpest HOW IT STARTED BY JEAN NEWTON. Decimal System. Based upon the 10 fingers used in primitive counting, the decimal sys- tem is & method of counting or meas- uring, in which the standard unit is divided into tenths, hundredths, etc., for the units below it and multiplied by 10, 100, etc., for the units above it. It is the basis of the metric system, which is international, and is particu- larly useful in reckoning for keeping accounts in money. For to divide by 10 we have but to move the decimal point to the left; for multiplying, to the right. Not only the monetary system of the United States but that of almost every civilized country ex- cept England 1s decimal. The workinig out of the decimal system dates back several hundred years, and is credited to the famous fifteenth century German astronomer and mathematician, Reglomontanys. His real name was Johannes Muller. He collected and translated the old Greek mathematiclans and with his own work in various branches of the science, notably in arithmetic, trigo- nometry and algebra, made a remark- able and colossal contribution to mod- ern_mathematics. “Reglomontanus” was on a mathe- matical mission when he died, having gone to Rome at the invitation of the Pope, Bixtus IV, to revise the calendar when he ended his labor: (Copyright. 1028.) Grape Juice Whip. Have ready stifiy beaten whites of eggs and fold these through strained grape julce until delicately colored; serve in individual cups with a bit of grape jelly on top of each. OBEY YOUR DOCTOR. The “nastiness” (taste odor, feel) is now gone forever from castor oil —just try Lastor ems Kiddies think them candy—so will you! And they ARE! Tasty chocolate- coated patties with creamy sweet cénter, Fully as effective yet absolutely asteless CASTOR OIL DOROTHY DIX. 1925.) Bigtory of Pour Name BY PHILIP FRANCIS NOWLAN, MARIS. VARIATION—Ma RACIAL ORIGIN—Norman-Prench and French. SOURCE—A locality—Also a given name. Here is a family name which may be accounted for in several ways. The simplest explanation lies in its development from a given name which was fairly popular among the Nor- man French, that of “Marless.’ But while this undoubtedly accounts for the name in a great many in- stances, it does not suffice for all. It {8 also traceable to the name of a locality in Normandy, known as ‘“le Marais.” In the first instance the early form of the name i und as “Fitzmariess’ or ‘“Fitzmari: (which undoubtedly also has developed in some {nstances into Fitzmorris), the “fitz"" being the Normany development of the Latin “filius,” meaning ‘“‘son.” In the latter, the early form is found as “de le Marals.” But it is also a matter of record that, in some instances, the family name was brought into England after it had already become a family name in France, in the form of “Mares.” JULY 3, 1925, Clear and fa a star, A, lovely steadfast light — Perhaps our world is shining too In some styr.dweller's sight. 2 W"?C“"‘.‘ What Tomorrow Means to You BY MARY BLAKE. Cancer. Tomorrow’s plantetary aspects are eminently favorable, not only for business or professional enterprise, but also for soclal activities and ven- tures of a personal character. The signs denote that, barring speculation and hazard, any proposition launched tomorrow and on_which intelligent and consistent effort is expended will ultimately be successful—not without, however, encountering obstacles and difficulties, which, finally, will only serve as a zest and an incentive to redoubled energy. Any social entertainment promises 0 vield gratifying results, and it is an exceptionally good opportunity for marriage, as all the indications point to enduring happiness and lasting contentment Children born tomorrow are de tined, in the majority of cases, to enjoy excellent health and posses ro- bust constitutions. There will, how ever, be during the early years the lurking danger of accident and more than ordinary vigilan® must be exercised. Their temperaments will be widely different. The girl will be sympathetic, loy bright and have a winning personality, and these at- tributes will win for her that “plac In the sun to which she is entitled The boy will, on the other hand, be reserved, distrustful of all, morose and possess a personality that will repel rather than attract. He will, however, be ambitious and perse- vering, and by nflagging persistency generally secure that which he covets. Optimism, if tomorrow is your birthday, is your mainstay, and the courage of ‘vour disposition, even though troubles galore may assail you, is the delight and, at the same time, the wonder of your many triends. Your personality s an overpowering one, and your strength of will—its tenacity and its force— dominates difficult situations where others not so gifted would succumb You often convert what is an ap- parent failure into a palpable suc- ou rarely, if ever, speak idly, and though to some you may appear heavy and by no means amusing, you always mean exactly what you say, and your word is your “boud.” As a result, you inspire in those who know you absolute confidence. In your love you are just as serious and reliable. Lack of demonstra- tiveness is made up for sincerity of purpose ‘Well known persons born on this date are John Stephensop, manufac turer: Stephen C. Foster, song com- poser; Felix Angus, soldier and ujournalist; Calvin Coolidge, Presi- dent of the United States; Sophie Irene Loeb, writer and social worker; George Cohan, actor. (Copyright. 1925.) Roast Chicken With Olives. Heat one tablespoenful of butter or sweet dripping in a frying pan, add three tablespoonfuls each of chopped onion, celery and carrot and stir and turn until lightly browned through. Add this to one pint of fine stale bread crumbs with one heaping tablespoonful of chopped parsley, cne teaspoonful of salt, one-third tea- spoonful of paprika or white pepper two tablespoonfuls of finely chopped olives and enough melted butter to molsten. Clean and stuff the chicken, truss into shape and roast in a hot oven for one hour and a quarter, basting frequently with melted butter and water. Stone and pound to a paste two dozen large olives, add one. half cup of strained tomato and heat in a saucepan. When the chicken fs taken from the oven, pour the grav into the saucepan and boil up sharply until reduced one-third. Skim off the fat, season with salt and pepper to taste, add half a dozen stoned olives and serve with chicken. - In Finland a boat that elimbs out of the water on rails and then pro- ceeds as a rallway coach has been invented. POUDRE COMPACTE| o i B B I, o | Il' is essential in the art ompacte as well as be the exact shade beau the whic that the ace Powder h blends with | individual colouring. | COTY Com; favourite COTY p . L'ORIGAN PARIS T STYX JASMIN « pacte you may own correct flesh stry of and emphasizes the nthe new have your tone—in your CHYPRE = EMERAUDE ROSE JACQUEMINOT :‘}O AT ALL UGTA—NI’)'DEP"A_RTMENTI"Sf'l’*ORES7 | FEATURES IN THE GARDEN WITH BURBANK As Reported by Elizabeth Urquhart and Edited by Luther Burbank. Opportunity for Amateur. “We made our list of intensive Mid- summer vegetables so rapidly, Mr. Burbank, that I had no time to ask you about several of them as we pass- ed them over—carrots for one!” I ventured the next day. ““We might begin with one interest- ing and perhaps not generally known fact about the carrot and its first cousin, the parsnip, which is, that they are both biennials and do not bear seed until the second season,” he replied. “The large root is well stored with starch and sugar and is adapted for %o nourishing the plant during the Winter that it will grow rapidly and bear a large quantity of seeds. “In growing carrots and parsnips advantage is taken of this habit of the plant by pulling them up the first year, when the stored-up starch and sugar may be uged, and not allowing them to live long enough to bear seeds. “Curiously enough, both of these are descended from wild plants that are poisonous, and in some cases if the cultivated plants are permitted to live over the second season they som times develop & poisonous quality “Have you experimented with both of these vegetables?’ 1 asked “My work with the parsnip and the to produce types with er and shorter roots has not been altogether, though partially, cessful, as the plant quite obstinately retains its ancestral traits. In the ase of the carrots changes were more | easily produced and form and color added to or “tion These two vegetables offer oppor tunities for some amateur to under- take their improvement.” “How about beets?” I then asked “There is a great deal to be said about beets, and their development and advancement to the first ranks as producers of sugar is full of interest Until the last main supply of sugar came from the suc- | | half century the |t made varfous experiments in growing the sugar beet as a commercial enter. prise. “After many failures it was finall: established that the beet could be made a source of supply of sugar, ami then the work was carried on b entific methods, and. by selec through many generations, the st content of beets was raised fr per cent to 35 and there is every proba percentage will be inc ther improvement “My own work has beer from Russia English var “With r: been done ject of making smooth and causing velop at the same ti ments were made ver reason of the grea radish t variability common Am. apanese and nearly appro types. Just plant gether and th the crossin to come true only ations Chinese, the orig two kinds te nd wind wil pes are more value |appreciated changed as desired by |of 1 sauce breakfast value break ton Vegetable Hash = is made according t s of cold cooked ve hand sugar cane, which could grow only in |the warm climates. This obstacle w. overcome by the Vilmorin brothers Paris, who, working on the knowledge that the beet produces a sugar chemi lly the same as the sugar cane enougt th i Seal Brand Tea is of the same high quality “I’'m on my way to get a ©1925,7.C.Co. Ine Malted Grape-Nuts” “I'm Mrs. Thomas Van Groot. My husband manages the Dolman Department Store, but that doesn’t make my shop- ping any easier. It was terribly stuffy in that shoe department. So I'm going to get a nice cool glass of Malted Grape-Nuts. A good nourishing drink is what I need just now. And I like the flavor so much.” A food drink—a great drink! Lots of nourishment and glorious flavor WONDERFUL treat for a thirsty person! A flavor that surpasses them all! Malted Grape- Nuts, chocolate flavored. All the zest of a famous food—whipped to a full, rich, creamy deliciousness. Just sweet enough—and cooling! It's glorious! Millions enjoy Malted Grape-Nuts every day. Try this marvelous new milk drink yourself! And know that it is packed full of vital elements that nourish and invigorate the body. Malted Grape-Nuts, choco- late flavored. Keen for breakfast—delightful for lunch. A cracker-jack drink on any and every oc- casion. Don’t wait. Try it right away! edt any soda fountain Malted Grape-Nuts Chocolate Flavored " Malted Grape-Nuts '8 made by Postum o F1ale), ‘Foats Bran Flakes and G Battle Creek. Mich. t Postum. Postum {Double-thick Corn rape-Nuts. P.S.~HAVE YOU TRIED MALTED GRAPE-NUTS ICE CREAM?