Evening Star Newspaper, July 22, 1925, Page 20

One of the great proofs of a good housewife is the ability to make good bread. In the past generation this was ® supreme test. Today it is more of an accomplishment, for in most locali THE SECRETS OF GOOD BREAD MAKING ARE EASY TO LEARN AND NECESSARY TO KNOW. tles it is not difficult to buy excellent baker's bread However, the home- maker who cannot supply her table with bread of her own making is at a serious disadvantage and her family is unfortunate. They all miss one of the luxyries of a home table. Though it is called queen of the kitchen, bread is not hard to make, especially in these days, when bread mixers come in nany models and in home sizes. Let me initiate you into some of the Anchoring the Rugs. Do vou have trouble with your rugs slippinz on the floc Dt the hot “dog days,” as at no other season, does the housewife ap- ciate the opportunity of using scat- ~size rugs in the living room and halls, with plenty of cool, bare floor epaces. But even when you select rugs of good. heavy quality it is hard to avnid their creeping or sliding about on the floor Another problem is created by the small size rugs when attempting to clean them with the vacuum cleaner, as the suction draws them about en the floor, making it impessible to op- erate the*machine economically and effectively There are numerous types of devices to be seen in any complete rug de- partment which may be depended | upon to prevent your rugs from siip- ping, no matter how small the rug or how slick the floor. It will pay any housewife to investigate these. The not only eliminate accidents, for se ous falls are not uncommon on highly polished floors, but they also serve to keep the rugs tidy and in good con- dition Some soft cushioning or lining laid under the rugs and carpets provides a vielding softness to receive the heavy steps and the weight of the pieces of furniture which would otherwise grind and wear away the carpet. Such a otection not only lengthens the life of our rugs, but, if it serves its purpose well, also adds an air of quiet elegance to any room in which used, deadening the sounds of footsteps and WHEN WE GO SHOPPING BY MRS. HARLAND H. ALLEN. WOMAN’S PAGE. Homemade Bread as a Luxury BY LYDIA LE BARON WALKER. secrets of good bread making. They are few byt important. If you have a bread mixer, the kneading resolves it self into the mere turning of the crank. If you do not possess one of these conveniences, do not let the job disturb you. The secret is to use the palms of the hands and not the fingers. The latter press holes in the dough without doing much else, The dough should be manipulated. It should be turned and lightly lifted continually. Press the dough vigorously with the palms, keeping the fingers raised, and work from you. The texture of bread dough makes it nice to handle and the work is pleasant Gives Fine Grain. Kneading gives a fine grain to bread. The board should be floured, rather generously at first. The dough should be worked until it leaves the board without sticking when not floured. If the bread is well mixed and of the right consistency before kneading is commenced, this point will be reached sooner than might be ex pected. It has been found that one proceas of bread making can be eliminated— that is, setting the sponge. The dough itself is made at the first and set for the one rising before putting in the pans, when it rises again. Ingredients. The ingredients for the regular white bread are flour, salt, yeast, | sugar, shortening and liquid, either milk or water, or both. Bread made with milk is naturally mere nourish- |ing. but water bread can be just as go0d as far as the taste is concerned. Potato water seems to have a good reaction on veast, and is frequently used for the liquid, Sometimes mashed potatoe is fncluded in the bread ingre. dients. It helps to keep the hread from getting dry. No shortening is actually required in bread, but it gives a more tender and richer loaf. The sugar improves the flavor, and also reacts favorably on the least, aiding the rising proc- ess. Salt is essential for flavor and zest, and it acts as a preservative, in- asmuch as it prevents the wrong ele- ments from developing as the bread rises. By the way, mlt actually re- tards the rising. 1f too much short- ening is used, it also has this same effect. The dough is more solid with shortening in it, but it is flaky and more tasty. Liquids. The amount of flour to liquid varies with _different brands of flour, but seven cupfuls of flour take about two and a quarter cupfuls of water or milk. One dessertspoonful of salt and at least one tablespoonful of sugar should be used. Part of the liquid, lukewarm, is used for dissolving the yeast cake. | Another secret is in temperature. If the liquid is too hot, the veast germs |are destroved. 1If too cold, the rising | will be seriously retarded. The oven should be heated before the bread is iput in and a temperature of 95 de. | grees is recommended. These are but some of the secrets of good bread ! making. | lessening the noise in this nervous age when quiet is a thing greatly to be desired and sought after. By cushion ing the tread even our low-priced rugs are made to seem thicker, softer and more luxurious. % There are fasteners to attach to the rugs at the corners and to tack to the floor, but these mar the floor and injure the finish. There are also tapes to be sewed around the edge of the rug that are designed to weight it down. But ‘those most effective are the linings of some sort of fabric whieh are cut exactly to fit the size of your rugs, and then are simply laid under the rugs, with no fastening of any kind. Some are of paper and some of paddings of cotton. An eb. jection to the paper linings is that they are quickly destroyed by the loose sand and dirt that accumulates on the floor or works down through the rug. The faults to guard against in buying such a lining is that vou get one which will not mat or lump or creep or buckle, but will always “stay put’ and lie down flat under your floor coverings. One such an chor has a resilient ecoat which goes next to the floor and holds on by tak- ing a suctienlike grip on it, while the other side is of \\'h\gfl!rd, which goes next to the rug and holds it firmly and smoothly in place by tact Another type is a eushion of felted cow hair, reinforced with a center of burlap, which strengthens the cushion against tearing and prevents it lum ing. The hair cushion also “give easily and springs back quickly, with pleasing resiliency and softnes: frictional con- BEDTIME STORIES BY THORNTON W. BURGESS Loafer and Worker. r always finds at hand sk his interest o command. —Old Mother Nature. Grandfather Frog, favorite big green lily-pad, pald no attention whatever to Peter Rabhit. Peter should have known better than try to get Grandfather Frog to talk at that time. You see, Grandfather Frog was leading the Frog chorus in the Smiling Pool. He is very proud of that great, big, deep, gruff voice of his, and there is nothing that delights him more than to lead that chorus. Of course, Peter was disappointed He had come over to the Smiling Pool to talk to somebedy. He was fairly bursting with desire to tell some one all that he had learned from Digger the Badger up in the Old Pasture When he found that Grandfather Frog wouldn't listen he began to look about for some one elge to talk to. He just must tell somebody. What was the good of knowing things that other people didn't know if you couldn't talk about them? He looked around for gome one else. Over in the rushes at the other end of the Smiling Pool he heard a splash. It was a very faint eplash, but Peter's long ears caught it. I wonder if it can be Jerry Musk- rat?” thought Peter, and hurried up along the bank in that direction When he reached a point where he could look down through the rushes he saw that it was Jerry Muskrat. Jerry seemed to be very busy about something. Peter couldn't make out at all what Jerry was doing, excepting that he was making the water very muddy right there. sitting on_ hia Hello, Jerry Muskrat,” called Peter. Jel looked up. “Hello, you long- eared loafer,” replied Jerry, leoking up. Peter wrinkled up his nose at Jerry. “That wasn't a nice thing to say, €aid her, Jerry ‘grinned. “It is the truth, fsn't it?" he asked. “Why shouldn't I loat when I haven't anything to do?' demanded Peter. “Do as 1 do. Find something to replied Jerry Muskrat. “What are you doing now asked “Working,” replied Jerry, and dived out of sight. When Jerry came up again Peter went right on just as if there hadn't been any interruption. “I know you are working," said he, “hut what kind of work is it and what is it fo “Oh,” said Jerry, “I'm building,” and once more disappeared under water. Peter looked and looked, but he couldn’t see anything but a lot of muddy water. It didn't look to him @s if anything was being built there. Peter Besides, Jerry had a perfectly good house out in the Smiling Pool, 80 why should he be building anything there? “It must be that he is d ng a tunnel,” thought Peter, and waited for Jerry to appear once more so that he might ask. But Jerry didn't appear. Peter waited and waited until it became quite clear to him that Jerry had swum off under water. However, Peter was not to be discouraged. It was true that he was a leafer, and as he hadn’t anything under the sun to do he might as well loaf there as anywhere else. He knew that Jerry Muskrat is a worker and socener or later he would return to go on with his work. (Copyrisht, 1925.) BHistory of Pour Name BY PHILIP FRANCIS NOWLAN, VARIATION—Sysson. RACIAL ORIGIN~—English. SOURCE—A given name. Most family names which are de- rived from given names are, of course, based upon the names of men, for in the Middle Ages, as now, the man was at least the nominal head of the fam- ily, if not always the actual one. But occasionally you run across one that traces back indubitably to a wom- an's name. And when you do, inei- dentally, do not jump simultaneously at conclusions unflattering to the (ore- bears of such families. Conpsider, for instance, that in an age when family names were not a stabilized instity tion, when they were in brocess of formation, there was not so very much more reason why the family name should be based upon the given name of the father than upon that of the mother. There was no precedent of any strength that demanded it. And in cases where the mother was better known to her neighbors than the father, or thought more of, her name was added as the “given” name, where they needed more than one. “'8is," 'S: and “Siss” were com. mon abbreviations of Cecilia, a name popular among the Normans and brought by them to England. The given name is of Latin origin and means “gray-eyed." (Copyright, 1925.) —— Inventor of Beer. 5 Gambrinus, supposed to have been a Flemish king, is the reputed in- ventor of beer. The name Gambrinus is perhaps a corrustion of Jan Primus, or John the First, Duke of Brabant in-the thirteenth-canturyy OLOR CUT-OUT DICK WHITTINGTON. The Ship's Return. When the ship returned to England the captain went to Mr. Fitzwarren and told him of Dick's good fortune. He showed him the chests of gold and jewels belonging to the boy. ‘‘Here are too great riches for such a lad,” he said. “If you would give him but half it would be more than the boy would know what to do with." But Mr. Fitzwarren insisted that all the riches be given to Dick. “They all belong to the boy,” he replied, “and it is ot right for us to keep any from m. Make this gown of the queen's blye, with a blue headdress to match. (Copyfight, 1025.) MOTHERS AND THEIR CHILDREN. Mother’s Dignity. One mother savs 1 found out indirectly that my young daughter likes a certaln motherly dignity in my demeaner, and so I do not make any attempt to act the part of the big siaterly chum, which some women seem to consider the up-to-date thing. Think- ing back, I recall that 1 was proud of an air of dignified motherliness about my own mother, even though she did look so young that every one re- marked about it. (Copyright, 1826.) HOW IT STARTED BY JEAN NEWTON. Giving Him a “Thrashing.” “I'll give you a thrashing," says the irate father to his inaubordinate son. It may be going out of style now, but it was the accepted formula of a gen- eration ago. Anyway, the word “thrash" {s still used as a synonym for beating or whipping. The expression is Agurative, com- ing to us from the lexicon of the farm and the wheat field. The reference s to the method of beating grain to purify it of waste, which was called “thrashing,” from which we have the modern “threshing.” It is easily comprehensibl when the objeet of the beating ha pened to be an obstreperous bay or farmhand instead of a stalk of wheat the word should have been appropri- ated to describe that form of chastise- ment. When You Come Home e II)orothyDixfl = After Graduation Make a Real Effort to Repay Your Parents by Not Trying to Reform Them. HE country just now is full of & t girl graduates, who have returned home with their beribboned diplomas and the proud consclousness, which they will never have the bliss of enjoying again, that they monopolize the whele available supply of human wisdom and know it all. It is the moment to which the zirls themselves and their adoring families have looked forward for years, and yet, now thej it has come, in the great majority of cases it somehow falls fla! Mamie, accustomed to the routine of achool, where every hour had its ap- pointed task, finds time hanging heavily on her hands d is bored and discon- tented. Being at home for good s different from being home for a vacation, when there was a hectic round of school boy and girl parties crowded into & few days. Mother discoyers that her grown-up daughter isn't at all what she thought and so and didn't know what to do with it. was going to be; that she Is full of new and antagonistic theorles, is in the position of the bewildered old hen who hatched out a swan So after the tumult and the shouting have died the girl and her family look at each other rather slantwise and, like the soldier in the song, wonder “‘where do we go from her: Now, I am perfectly aware that to give a sweet girl graduate advice is as much a work of supererogation as gilding the lily or paintnig the rose. She is strong for the uplift movement and is simply sloshing over with lovely, al- truistic, soulful theories about making place and giving her life to humanity. the world a better and more beautiful But while she is putting these grand and noble ideas into execution, T should like to make a few humble suggestions to her. (Copyright, 1925.) MODE MINIATURES} Now comes the lightweight straw crusher hat, commonly 'med the “Glenconner,” that fills the long-felt want for a straw hat with the flexi- bility and comfort of felt. It originated in bennie England along with all other smart informal sports fashions, and now thrives in the glory of its aristecratic forelgn heritage. For no sooner had it made its debut in America than it became the fast favorite with New Yorkers, And because it is cool, feather weight and so conveniently packed flat in a suit case, you, too, will give it hearty ‘welcome. MARGETTE. Liver Boulettes. Wash one pound of either calf's or lamb'’s liver, place in & sayeepan with half a teaspoonful of salt and beiling water to cover, and simmer for three- fourtha of an hour. If in slices, 20 minutes will be enough. Cool and put through the food chopper. Scald half 2 pint of milk in a double boller, Rub together to a paste one tablespoonful of butter and twe tablespoonfuls of flour, add to the milk and stir gently until dissolved and the milk {a mixed to a thick sauce, Cover and cook for 10 minutes, then add salt and pepper to season highly, one teaspoonful of onion juice, one tablespoonful of chopped parsley and the chopped meat, Stir well and set away until cold. Shape into small balla, dip egg, roll in fine dry crumbs fry a golden brown in deep, smoking .. . . PAY your debt, girls. Make some real effort to repay your parents for the money and sacrifices that your educatlon has cost them It costs many thousands of dollars to put a girl through school and give her all the frills. In many cases that money has been blood money. It has meant that mother has gone without a servant, and cooked, and scrubbed, and washed; that she has pared the grocery bill down to the bone; that she has worn her old clothes; medical attention that she needed of education that she r had. It has meant that father ha. perhaps that she has done without the that Mamie might have the advantages taken on more work to earn a little more money, when he should be slackening down: that he has cut out all the little pleasures and amusements that he might have had it he had spent his money on himself instead of on his girl at school 8o don't take your opportunities for an education as no more than your due. It is a gift sanctified by sacrifice that your father and mother have laid upen the altar of parenthood. You might pay the first installment on your debt with some sign of ap- preciation. You have no idea, until you t mother will cherish a few kind words. v it, how mueh your father and If you will only tell them how grate- ful you are to them, and how wonderful and fine a thing you think they have and how you love and honor them for it, they will be so pleased that will be almost ready to call the account square. Next, show them a few of the results of the education for which they have paid so much. Let them see what you learned at school enables you to they got for their money. Unless what carry on an intelligent conversation, your education is a failure. Try out your conversational line on father and mother. In a word, be companionable. All the time that you were away at school mother and father were think- ing how pleasant it would be to have a bright, amusing daughter, full of new ideas and high spirits, to entertain them in the evening, and how delightful it would be to have her play and sing for them Don't you think that they must feel that they have made a pretty poor in- vestment when all they get back is a girl who is as dumb as an oyster at home, and who, for all of the thousands of dollars that have been spent on her music, wo love? 't take the trouble to play a single one of the old melodies that her parents INJEXT, don't patronize your parents too much, girls. Perhaps father seems a ve ¢ ordinary sort of business man to you and mother just a fat, mid- dle-aged woman, and in your secret heart you are contemptuous of them be- cause they are not the highbrows your professors were at school. You feel vastly superior to them both, but the time will come when you will find that all of your chemistry doesn't teach you to make bread like mother makes, and about 20 years from now you will begin to realize what | cotrage, what grit, what vision, what brains it took to make father raise himself from a ploughboy or an office boy tc a bank presidency or the head of a big firm. Finally don't chicken-peck your parent. Don't try out all of your reforms on them. Don't try to make them do your way. By the time people are middle- aged their tastes and habits are formed in life that they find most enjoyable. eave them In peace, in what you consider their rut the beloved old furniture and install new. and they have settled on the program Don't yank out Don't correct their manners, and thelr pronunciatien, and their grammar. So shall they arise and bless you, and not regret that they ever sent you off to school, whe vou acquired newfangled ways that terrorize them. For many a sweet girl graduate’s family never draws a peaceful breath from the time she returns home tc reform her parents and her brothers and her sisters until they thankfully turn her over to some young man to try out her half-baked theories on him. DULULTHY DX, (Copyright. 1925.) IN THE GARDEN Family of Grasses. “The grass family is one of the| first in the plant world and must be included in our list, Mr. Burbank, was my suggestion one morning. “Mankind has depended for many generations on the cereals for food, and anything that improves them even to a slightest degree ia important’ he said. ‘In the case of wheat, the different varieties have become so fixed from long cultivation that every plant grown from the seed or for the seed reproduces itself quite accurately. ““The cause of this is that the plant is self-fertilised, a characteristic that has been developed from growing it in masses, and thus by mass selection it became uniform."” “1 hope you are not going to shatter the myth of the Egyptian wheat found in the tomb of the Pharachs and sprouting after centuries!" I remarked “Perhaps not; yet the so.called Egyptian wheat is not a wheat at all, but 1 millet, though the hardineas and vitality of our modern wheat is one of its most striking characteristics. We was eating dinnir yestidday, be- ing lam and mash potatoes, and ma and my sister Gladdis started to tawk about who is the best movie actress in the movies, Gladdis saylng, Constants Darling is the best in my opinion, Il never forget how she looked in The House of Broken Harts. Neither shall T, pop sed. 8he looked like a doll stuffed with sawdust and noodles and she moved the same way, he sed. Wy Willyum how can you say sutch a thing? ma sed. Constants Darling was wonderfill in that pickture, per- treckly wonderfill, she was perfeckly gorgeous in that ballroom acene. I never saw sutch a gown in my life, she sed. Yes, and her bridal costume, wasent that exquizit, I never enjoyed a pick- ture so mutch since Ive bin going to the movies, Gladdis sed, and pop sed, Yee gods, 1 thawt you were tawking about acting. So we are, ma sed, and pop sed. Theres ony one actress in the mevi and thats Ruby Parker, therea a gerl with & human face and not an ixpres- sionless mask, wen you look at her you knew wat she's thinking about and wat she's suffering and feeling, and thng wat I call acting. Theres not another woman an the scrgen who ceuld of dome the merder scene in Harts and Flowers the way Ruby Parker did it, he sed. Willyum Potts you must be out of eur mind, she looked a perfeck site that scene, ‘I never saw suteh a badly fitting dress in my life, ma sed. ‘ell 1 should say so, in the ferst place it dident fit her and in the 2nd place it wouldent of bin pritty even it it had, with all these old fon flounces and things, she was an absil- ute frjte, 1 neerly laffed out loud, Gladdis sed. ‘1’&’“ of this, 111 As Reported by Elizabeth Urquhart and Edited by Luther Burbank. You ‘win, ;'u‘ <an o et the drama do in a case like h:.v‘-mamqr:“muhmuds h to tawk about admitting it was hot. WITH BURBANK And, moreover, experiment has sho that it germinates even on ice, whm suggests that wheat, although a na- tive of Asia. may have originated in the far north. “My work with wheat and that of Prof. Biffin of Cambridge University, England, has been to render it im- mune, or at least not susceptible, to the attacks of itgreat enemy, a fun- gus known as rust. Prof. Bifin pro- duced new races of wheat in twe or three generations which breed true, and my own experiments, extending ver a period of more than 20 years, ve produced a wheat knewn as ‘Quality,’ which is extremely early, unusually hardy and adapted to all climates and soils. and whose chemi- cal analysis and milling, and pastry qualities show its unusual value.” “Is there not a beardless, hulless barley as well?"” “Yes, and the grains are more uni- form than the old Nepaul beardless barley and it is very preduetive, thriv- ing best in a moist climate; and lately I have produced a 6-rowed bearded hulless barley of enormous produc- tive powers.” “And have you remembered oats, the food of the horse?” I asked. “Yes, the horse cannot be forgotten, and from a lot, of oats received from Peru eight vears ago I have made most interesting experiments. “The South American seeds, espe- cially those from the Indian farmers, were very variable, and out of thou- sands I selected one plant which had been developed into a most preduetive variety of oats. This I have named ‘Corriente.’ ““We must not forget rice, Mr. Bur- bank.” “Rice, too, is quite variable, and oc. cuples the same position in the Orlent as wheat does in the western world, A Japanese legend proves the fact that selection was known and prac- ticed long ago in Japan. ““The Mikado, some generations age, when he was more than the nominal ruler of Japan, undertook a tour of inspection of the rice fields, and see- ing in a certain fleld one bunch of rice much earlier and more productive than the others, directed that the seed should be .carefully saved and sown. This seed produced what is now t! finest rice in Japan. “Rice s being developed and adapt- ed to locations in this country and ex- tensive planting has been started in California and in the South. My ef: forta with/ rice have been various ex- periments, but without definite results, as the coast climate is not well suited to its growth. However, improved va- rieties have already been produced vhich have adapted it to our rice- wing sections, and rice mav soon E;aoxyoutod to be one of our staple crops.” English Beef Soup. Take about three pounds of un- cooked beef bones. If from the leg, have them sawed into short lengths. Add one pound of lean beef. Cut in half a dozen pieces. Cover with celd water and simmer for two hours. Then add one sliced onion, one carrot coarsely chopped, a stick of celery and one bay leaf. Simmer for another hour, strain and set aside until eold, Remove the fat. Cut the meat into half-inch dies. Brown two tablespoon- fuls of butter in a saucepan. Add three tablespoonfuls of flour and brown again. Stir in the soup. When smooth and boiling, add one teaspoonful of caramel, one-half teaspoontul of table sauee, one tablespoonful of tomato catsyp, one cup of canned tomato pulp eu:‘ fine, the mll‘t..’lg:“ salt .‘1‘1 ?.' ready to serve. MENU FOR A DAY. BREAKFAST. Stewed Apricots. Dry Cereal with Cream. Baked Sausages. Hot Corn Cake, Coffee LUNCHEON. Shrimp Salad. Green Pea Rye Bread. Sliced Pineapple. DINNER. Liver and Bacon. Mashed Potatoes, Fried Onions. Lettuce Salad. Russian Dressing. Stnlg\sd Blyeberry Pudding. Coffee. CORN CAKE. Mix together 1 cupful pastry flour, three-fourths cupful fine cornmeal, three-fourths tea spoonful salt and one level tea- spoonful saleratus. Then mix in one-half cupful sugar. Take a plece of lard, about two round- ing tablespoonfuls, melt it in the an you are going to bake cake n, then pour into mixture. Then put into mixture enough buttermilk to make it soft, but not as soft as for cake. Pour into pan and bake 15 to 20 min- utes in a hot oven. Be care. {,ul bottom of cake does not urn Cookies RYE BREAD. Pour two cupfuls scalded milk on two tablespoonfuls each of ssugar and butter and one tea- spoonful salt. When lukewarm add one yeast cake dissolved in one-half ‘cupful lukewarm wa- ter, then add two tablespoonfuls caraway seeds and six cupfuls rye flour. Toss on a slightly floured board and knead in one and onehalf cupfuls entire wheat flour. Cover and let rise until it has doubled its bulk. Shape into loaves, put in greased pans, cover again and let rise and bake BLUEBERRY PUDDING Two cupfuls flour, four tea- spoonfuls baking powder, level; half teaspoonful salt, two table- spoonfuls butter. Add one cup each of milk and blueberries rolled in flour. Turn into but- tered mold and steam one and one-half hours. Serve with creamy sauce. HOME NOTES BY JENNY WREN This group of nautical antiques sur- rounding the fine old Gov. Winthrop desk appeals, first of all, because it shows personality and imagination You know at once that the person whose desk it is loves the sea. her ships and sailing men and that this small collection of fine old things is a constant source of delight The map over the desk is an old one, very odd and interesting. The fine little sailing vessel standing on the desk is a true model of the brave clipper ships of long ago. The ship lanterns of gleaming brass have been wired with eleetricity to turnish a good writing light, and the old globe makes a splendid final touch of local calor. (Conyright. 1925.) What Tomorrow Means to You BY MARY BLAKE. Leo. Tomorrow's planetary aspects are not as favorable as those of today, but, on tl other hand, they are by no means adverse. They counsel econ. servatism and prudence, and in ne way encourage recklessness or the taking of chances. Under these con- ditions, the best course for such an occasion is to attend with mere than ordinary care and devotion to the cus- tomary affairs that usually engage your attention without attempting to branch out into either the unknown or untried, Ip the evening a certain amount of self-restraint must be used in order to.circumvent the tendency that will be present to find fault need- lessly or to indulge in cynical and sar- castic remarks. A boy born tomorrow will enjoy ex- cellent health and rezch vigorous man- hood without any physical setbacks. A girl, on the other hand, will demand very watchful care during her in- fancy and strict vigilance and regu- lated diet during her maidenhood, but promises to develop into a resplendent ‘womanhood, especially if she marries at an early age. The boy will be care- free'and irresponsible, satisfied with things as they are and without an urge to change or to better them. He will always be content with the sta- tion to which the Lord in His goodness has called him. ,The girl, however, will be restless and ambitlous, and will always be an incentive to her mate, provided he be of the proper mettle, to flcyht and sucoeed. f tomorrow is your birthday anni- versary, you are very energetic and ajways on the go, although sometimes you do not knew where you are going. Lack of cencentration is your greatest disability, and if you could direct your unceasing and untiring efforts into one worth-while channel you would assure for yourself positive success. You are very talkative and have little or no re- serve. You take Tom, Dick and Harry into your confidence, and as a natural result they have very little confidence in you. You demand a great deal of love and attention, and while vou yourself love truly and deeply you take little pains to show it, which causes the re- ciplent or the victim of your affection unnecessary anguish and perplexity. You are more selfish than consider- ate, more generous than frugal, yet, withal, you have an attractive person- ality and in your way strive to please. ‘Well known persons born on this date are Joseph W. Fabens, United States consul and auther; Samuel Fiske, soldier and author; William ‘Wesglake, inventor; James Gibbons, Ameriean cardinal; Albert Shaw, jour- nalist and author, and Montague Glass, author. (Conv; Special July Sale on PINTS of POMPEIAN IOIIVE OIL All Good Retall Stores FEATURES. ; | Women Cling to Sleeveless Frocks BY MARY MARSHALL. Don’'t imagine that just be 56 | have been wearing ensemble suits the long-sleeved frock has made its appearance sleevel frocks are passe or that they are found only on evening gowns. It is with gleeve- lessness as with the plain little un- trimmed hat. Th fashions were 80 dear to the hearts of the women i8S FROCK OF MAUVE DE CHINE, TRIMMED WITH BANDS OF CHERRY AND GREEN CREPE DE CHINE, WITH | HIGH COLLAR. who wear the clothes that they would not give them up. To say that ‘“really smart” women have given up frocks that show their entire arms would be wide of the mark, be- cause many of them have held as tenaciously to this fashion as have your little working giris in the city. In France many well dressed women Perspiration. Perspiration in moderation is not only healthy but vital: in excess it is unhealthy as well as unpleasant. Yoy must think of your skin as a vast and complicated system of pipes, each pipe with an open end, or an end capable of opening. Each pipe is & pore, and I have forgotten how many hundred pores there are to a square inch of skin. However, the pipes carry off waste matter from the body; if they were closed all at once, you would die. When, for any reason, one set of pipes has more to carry off than can be handled, they clog, exactly like plumbing. One clogged pore, in order to throw off what is in it, begins to enlarge. And more matter accumulates. The dirt from the air and the surface of the skin gets in and forms a black- head. The waste matter backs up as it does in pipes, so many black- heads are an inch or more long when The men whose wisdom 1 esteem, Whose words | most high , Are neaxrly 2lways s1 the ones "jfi think the same s 1. rate consisting ' of sleeveiess frocks with which are worn long-sleeved coats ‘These appeared at the races, where the coats were frequently laid asid showing the arms quite bare save for short gloves and & series of brace- ets. The sleeveless blouse likewise main- tains favor with the well dressed French woman, who wears it under the smart little, scant little tailored suit that she dons in the morning when weather permits. The suit is of navy blue, black, some dark neutral ecolor, ‘while' the blouse is in plaid or atriped silk or georgette in striking contrast. Sleeveless, it really amounts to little more than a gilet or waist- coat. There seems to be no question about the suitgbility of the short glove with the sleeveless frock when worn in morning or afternoon. In the morn- ing one wears short washable chamois, always immaculately clean, and in the afternoon kid gloves with ornate cuffs showing a bit of color that blends with the frock. Thi fashion, which we once would hav considered ugly, is looked upon s most picturesque by French women now. Well dressed little girls: here and there in this country wear sleeve less or short-sleeved frocks with quite short little washable gloves. This they have always done abroad, but it is only recently that we have become used to it here. Of course, our chil- dren are much more apt to be allowed 1o go gloveless than are tha children in France. (Coright 1925.) My Neighbor Says: Beiled custard, white and common pudding may be warmed up in this way Place the dishes containing them in a veseel of cold water and let it stand over fire until water boils, then stir. If there are any lumpe after beating mixture well with egg beater strain it and it will be as smooth as if freshly made. 1f you wish to have mealy potatoes, boil them {n the usual way and when cooked remove at once from the pot. Place on & dish which has previously been heated and covered with a cloth (old napkin) crumpled up, then cover the potatoes with another cloth. Even waxy or wet potatoes steamed in this manner will become mealy and will keep in perfect condition for hours Jelly that will net jell may be used in sweetening apple saucs and pies, thus imparting an un usual flavor. When making apple pies in a hurry, chop the apples fine. They will bake more quickly. A large egg beater is very helpful in making seap. It takes just about half the time required for stirring. Use turpentine for washing sinks which have becoms dull BEAUTY CHATS By EpN4 KENT FORBES. and dirty. the pore is squeeszed out. Perspiration clears out this waste stuff and drains off any amount of otherwise poisonous maiter from the body. Stopped in one place, it will be more profuse in others. A daily warm seap and water bath will do more than anything else to keep this vast plumbing system clear, and as it keeps the skin healthy, it will pre- vent excessive and odorous perspira- tion. Here's a formula which is said to be wonderful for keeping the skin ceol and preventing excessive per spiration: Epsom salts, 3 ounces wheat bran, one-half pint; water, 2 quarts. Mix this, let it stand over: night, strain and add four ounces of bay rum. Use it freely, especially un der the arms. Daily Reader—You could try the yeast cakes for a few weeks, and if they clear the skin and help the con stipation, eontinue with them until &ood habits are established. Agar agar is also very effective in cases such as yours. This is a Japanese seaweed sold in bulk at any drug store. Take a tablespoonful mixe: with a breakfast cereal whenever need it. Be sure that you drink enough water every day, also—two glasses on rising (about a half hour before breakfast), two more between meals and at night, making eight glasses in all during the waking hours. You are correct that all these attacks are due to impurities in your system be cause of your poor elimination Chocolate Tapioca. To four cupfuls of het chocolate cocoa made the right strength fc ceoking. @dd .one-half a cupful of quick-cooking tapioca, one-half a eup. ful of sugar and a pinch of salt and boil in a double boiler for 15 minutes stirring frequently. Remove from the fire and flavor with vanilla. Serve cold with sugar and cream. If a thicker consistency is desired, use three cupfuls of hot chocolate or cocoa. ICED TEA prepared with fresh "SALADA" HE7S quenches thirst and banishes sum- . mer fatigue. So easily made — Try it. Open Fruit Jars Quickly-Easily Cupples Presto MAGCIC OPENER JAR RINGS Fruit jar eaps never stick with Presto Rings. A pull on the ears lets the air in, and caps come off easily no mmr h-h htly ndl:d.dPux gs are the higgest jar provement ever made. With their magic opener feature they cost no ‘more than ordipary rings. Ideal for cald pack, water bath, steam pressure and hot pack canning To save your- self trouble later, start your canning by securing a supply of Presto Rings. Sraty )