Evening Star Newspaper, August 7, 1925, Page 11

WOMAN’'S PAGE Serving the Vegetables Ways of Serving, Also the Kinds of Fruit That Are Now Found in the Market. stands are |rubbed through a sieve. Return to the rainhow-hued | fire and when boiling, thicken slightly vellow - wax | with butter and flour rubbed together heans. scarlet and green peppers, red [to a soft paste, then season well. A and yellow tomatoes, white cauli-|variation of this is made by combin flower, corn. green cucumbers, pur-|ing equal quantities of the pulped melons, peaches, plums, pears and ap- | vegetables and a white sauce. Large ple eggplant, berries of all kinds, [cucumbers may be pared, seeded and ples. the pulp cut small. This .18 mixed When to be eaten @it of the hand |with a few bread crumbs highly sea- peaches should first be lightly brushed | soned. moistened with melted butter to free them from down. If to be cut{and used as a stuffing for baked to- do not prepare them until the very |matoes or sweet red peppers, To make Jast_ minute before serving, as the|a stew, quarter the cucumbars length- flesh rapidly darkens when exposed fo [wise, remove the seeds and cut each the air. The same difficulty is ex-|piece in thirds. Pour over enough perienced with ripe pears, which are |thick brown sauce to cover, and sime very delicious when sliced and Sugared. | mer gently for half an hour. Sérve op Simiar precautions shonld be observed | tnasted hread. Again, peel and cut in In the preparation of cut apricots. | thick lengthwise slicex. Dry on‘a oft plums and nectarines. pes before | cloth, dip each slice in flour, and fry heing served should be looked over. | hrown in hot butter or dripping. Cu- :m’efn\» ones removed and each|cumbers can be grated raw, drained h:m’; 'ym:-"“« ‘lh"!!r«}nwl on a towel land the pulp used in_making delicious \,_I\pv a“ih ':hl e v""“‘hd} |fritters. Also they may be stuffed R . nl melons very cold. | with chopped meat, simmered in a public tables cantaloupes are|sauge, and served as a rather *hearty lsually served halved and with the|dish, Another way is, after removing vf:!::,":»,“iilf:f..,\:'l::e;n' "L.‘ffiiffio |'hn' | the seeds, to cut the pulp in pieces the Ing out the best And snitreaChpdaW: |size of oifves. Put Into_a.paucepan flaveor and leaving them ;\‘!lPr\ I(\'\W"h Patter tiossise St o e the taste, arthonsh the ehiiny 2 [pint, half a teaspoonful of salt, a little thorough. Instead of such treatment | Cooenne And & pinch of sugar. Cover keep the melons close to the I4:P until rlnvspl_\' '“]d heat. 'lh("}' b g the last minute betore serviae. 1f ts |ficient juice to keep them trom burr s s ing. Shake from time to time and refrigerator is alrendy well flled | N8 p watermelons of ordinary size can often | Coor UNt! tender. o for about 20 min hey inlvaw,\u in fvh-\ ]u’n of chilly water| "¢y ried Cucumbers: Chop fine suf- which drips from the escape pipe of > . the < £ ficlent cold cooked mutton or veal to ;nnni!):;‘nolmmi only need to be hatved | HicHiUrs Vo, BU e e add. one d ‘the sesds carefully removed w & and pepper, add one out touching Ciperully removed with- | aplespoonful of onfon juice, and one against which they Tie. Divide wiier | ®5& well beaten. Pare half a dozen melons across the center, then encn | 800d-8ized . cucumbers. cut in two half may be divided lengthwise ‘into | CrossVise: and carefully scoop out the Quarters or eighths, Another war to 1y | Seeds. St with the forcemeat. pac take a slice from each ond. to Lt (e | D& 1CIn Well. In & saucepan put two melon will stand upright, divide across | (*Plespoonfuls “of butter and one the center. then acoop out the ruddy | INEe onion chopped. and cook slowly pulp with a spoon T rown. Wiktermelon was rectntly spoonful of flour and gne teaspoonful of curry powder, and brown again, an attractive and unusual = 10} graaven fuls of ket rocdre and uiusuat way. en add gradually two cupfuls of ug the table, | o5 ‘aiock. Stir until thick and and on it was placed a watermelon Pasket wreathed ‘with farns and pink | \T0Uh. season (o tasie, and strain. Toser. The basket was filled with | AIrAnge the cucumbers in a saucepan, pour over them the sauce, cover, and pink melon pulp. The melon rind had i shape of a basket with a handle, the Tomatoes the Menu pulp taken out with a spoon and chilled on ice before heing served Tomatoes are healthful and cooling b aken 1o scoop out only the | and should be used frequently and in Tveet pink pulp, and none near the | many ways. Tomatoes for salads or - slicing: should be of medium size and firm. When used raw, as in salads Currants should first the skin should be removed either hy drained before "he fruit and vegeta now overflowing with commodities, such as served in way. A to ba xerved for dinner be well washed and removing the stems. They should then he m’rnn:'d‘(h lavers in a serving dish with sifted powdered sugar over them. Contrary to the rule for serving most fruit currants are improved by being allowed to stand in & cold place for several hours before bheing served. Such treatment would ruin rasp. berries, and nearly all berries keep better when spread out on flat dishes in a cool airy place rather than in the refrigerator Many delicious desserts can be made from peaches. They may appear in a shortcake garnished with whipped cream. Another day peel and rub through a sieve enough mellow peaches to give two cupfuls of pulp. Place this in a howl, add the unbeaten whites of four egss, and begin to whip, heating slowly and regularl It will take about 20 minutes, but at Iast vou will have over a quart of foamy deliciousness, This should be served at once in tall glasses. Another time take two pounds of whole peeled peaches, halve the fruit, then rub through a sieve. Put the pite, one pint each of sugar and water in a =aucepan, heat slowly. stirring until dissolved. then boit for five minutes. Chill_quickly on ice, then blend with the fruit. _ Add a tablespoonful of lemon juice, turn into the treezer, and if liked ‘very rich, add 1% cupfuls of cream and freeze immediately. Another time il & deep ple plate or shallow pudding dish with halved fruit, sprinkling plenty of sugar over and heaping up in the center. Cover with a rich crust, brush with sugar and water, and bake in a hot aven. Serve with plenty of sweet cream Cucstmbers Raw and Cooked. Many persons find that they cannot Aigest cucumbers readdly. They will have less trouble if they see to it that the cucumbers are pared several hours ahead of time. cut as desired, and al- Jowed to soak in_ slightly salted ice water. Just before. serving -they sheuld be drained on a cloth. In order that no bittarness will remain, the par ings should be thick, especially at the stem end. Cucumbers are quite as go0d cooked as raw, and there ara several ways of cooking them. Cooked cucumbers are also more readily digesied than when in the raw state. Boiled with or with-| out onions in a little salted water un- til very tender. then pressed through a | sleve, they form the basis of a deli- cious soup. Slice equal quantities of onions and peeled cucumbers. To each | cover with bread crumbs which have quart add three cupfuls of water and | heen melted in hot stew gently until soft enough to be |for half an hour. BEDTIME STORIES Ashore at Last. This sasing ie hoth true and tere Thoush things he bad. thes mieht ~Danns Meadow | sealding, -skinning, then plunging. in ice waler or placing on ice until firm again. It scalding is resorted to in order to free them from their skin, let the immersion be as brief as pos- sible, as otherwise they will have a slight but unmistakable cooked flavor Some people are successful in remoy ing the skins readily by lightlv rub bing with the handle of a kitchen knife or « dull knife blade, after which | they peel off easily. Various combinations tables and greens may | fillings for salads 1n of raw vege- be used which whole | filling being diced eucumbers and cut watercre: in thick ces, dipped in egg and fine crumbs, and broiled for luncheon. and tiny bits of firm raw pulp add greatly 10 a plain omelet. As a sauce for a Spanish omelet stew together a chop. | ped onion. three tablespoonfuls of chopped fat bacon, two tablespoontuls of chopped aweet green pepper and | one cupful of cut tomato pulp. Add | salt If needed. and after putting a | spoonful or two of the mixture in the | center of the omelet before | pour the remainder round the finished | omelet Panned tcmatoes make a good | change from meat for breakfast and |are just ams substantial. Choose | tomatoes that are firm, and skinning cut them crosswise into halves. Dip each cut side in dry flour then place the floured side downward in a frying pan containing a large poonful of hot butter dripving. with salt, cover the man and cook slowly until the | under side is well browned. As soon as tender, transfer to a hot platter. Dredze into the pan a spoonful dry flour, stic until absorbed, then gradually add a cupful of hot milk. Stir until thickened, season well. boil up once, then strain around the to- matoes Savory Cabhage. This vegetable may be disguised by careful cooking and seasoning, when it will hecome attractive to the most delicate taste. A dish of scalloped cabbaze is equal in delicacy or flavor to any vezetable known. Cook some chopped cabbage fin salted boiling water in an open dish, as by letting the steam pass off it carries away strong odor and flavor. Cook until half dome. Drain and pour over in a buttered baking dish a créam sauce seasoned with salt and red pe- BY THORNTON . BURGESS | blown lon the wrong Danny Meadow Mouse ashore side of the Smiling {Pool. His home, the home where he {had left Nanny Meadow Mouse. was on the other side of the Smiling Paol the | How those Merry Littie Breezes did lh,,;nsh';‘m-’:h;_\ nom{inl teli Danny. ut thev had to, of course. - werld by the Little Breezes | was nothing else for them to dI.hM could get Danny Meadow Mouse and! Such a funny look as there nis raft, which, you know, wasn piece | 00 Dannys face. Then he srinned. 2 % chore. | “Never mind,” said he. "It .fn]d board, any nearer to the shore.i 1o 1o hatter to be on the w::)n; There were too many big green lily- side of the Smiling Pool than to be pads in the way. So at last the Merry | on Not all the huffing and all puffing and all the blowing in Merry on the right side of it in the stomach Little Breezes had to give up huf- [©f [Longlegs the Heron, or Snapper fing and puffing and blowing. “"We are so sorry,” cried the Merry Little Breezes to Danny Meadow Mouse. “We thought we could blow | you way to shore. We didn’t remem- | ber about these big green lily-pads. | We are so sorry Never mind.” cried Danmy. “It| really doesn't matter at all. and I am | ever and ever so much obliged to you| for blowing me over here, It was ever | s0 good of vou. And now I'll show you why vou needn’t worry because | You couldn’t blow me way to the| shore.” Danny ran along to the end of the | old board and jumped to the nearest | biz green lily-pad 'and away he went, run, jump, jump, run. from one big ! green lily-pad to another big green | lily-pad. * He was using those big | green lily-pads as sort of a bridge. At last he reached a hig green iily- | pad which d@id not have another one! near enough for him to jump to.| Danny simply plunged in and swam. | When he reached the next big green | lily-pad he climbed out on it, and once | the Snapping Turtle, or that big fish. more began running and jumping. | I guess 1'll find some way. of getting And so at last Danny made one final | back across the Smiling Pool or Jump, and there he was safe on shore. | across the Laughing Brook. The Merry Little Breezes had fo When the Merry Little Bycoges saw Jowed him all the way, and now they | tnat Danny really didn't feel so badly gathered around him to tell him how | they felt a.great deal better about it glad they were that at last he was on |¢hemselves, and they once more began shore again safe and sound - 1to dance. One after another they Now,"” cried one of the Merry Lit [ rympled up the hair of Danny Meadow tle Breezes, “we hope vou will Ro{Mouse; and then, bidding him good- right straight home, Danny Meadow | hve they danced away to see what Mouse. and never again be so foolish.” Fimole good they could do in the Great Danny looked a little puzzled, World." ‘As for Danny, the very first don’t knaw just where home is. thing he did was to go Inok for xome- 1 guess thing te eat. He really didn't seem =ald he. 1o he at all worried hecause he was And on the wrong side of the Smiling Pool. Me (Copyrizht, 1925.) A Waov HE WAS USING LILY-PADS BRIDGE. HOSE BIG GREEN A SORT OF i But. 1 will be .able to find it, then if came . to'one of the Little Breezes” that they had Add one heaping table- | paring with a sharp knife or quickly | as | | tomatoes figure as cups, the simplest | Firm tomatoes can be cut | rolling, | without | of | the | butter, and bake | was | HE The Brush Forest. When the children saw the water- aprite coming close to them again the little girl thresy the brush over her shoulder once it grew and be feame a thick, dense forest, throug { which the water-sprite co find her way But her cloak of swiftness helped { her, and at last she succeeded In get- | ting through it. It was not long then until she was again at their heels. “And now we have only one thing 1left to save us said the brother, as he threw the mirror behind him the magic comb. hrush land mirror. Color the brush and {ecomb golden. The frame of the mir- r should also he zold (Copyright. 1975.) Here are If vour face is slender with a youth ful vivacity about it, then vou may exploit the polka-fotted tie—worn with & high collar, in loose bow knot tashion close up under the chin. Rut it you wish to avoid emphasizing the roundness of your face. under ne eon sideration weaken and wear one. . For you the V-neck collar was de. signed—made of organdy—our grisp friend of crinoline days. Both styles have their place in the mode and nelther eclipses the other. MARGETTE. | | | | | | | “Puzzlicks” | | Puzzle-Limericks, ! There oney learnsd —1 Who captured some germs of — And infected A ——3—o, Which. without causing - | Allowed one to cateh it with e were. some 4 5 Doctors of madicine (abbrebriated). Sic . Engine and cars. Suffering. Facility (Note—Insertion of tha proper | words. indicated by the numbers. will [form a complete limerick. The answer |and another “‘Puzzlick” will appear to. | morrow.) B a 4 | esterday’s “Puszlick.” | A feudist who lived in Kentucky | Said, “Ves, I hev been purty hucky. For I've never been hit In th' back—~—that is, yit—" Now he's dead—but he surely plucky. 1 was PHistory of Pour RName RY PRILIP FRANCIS NOWLAN. DOBSON VARIATION—Dobbs. RACIAL ORIGIN—English. SOURCE—A given name. Tt is quite evident from the “son™ ending of the family name of Dobson that this belongs to that classification { surnames whose origin.is patro- nymic. But what is the given pame from which the family name is o derived? It's dollars to doughnuts that you never met a man bearing it, for the name, or rather the variation of the name, is obsolete, but it was wide- | spread in medieyal England. Dob was one of the many forms which the given‘name of Robert took in the days just preceding thehegin- ning of the family name movement, when population was growing faster than the name supply, and finally made the adoption of two names nec- essary to distinguish the individual from his fellows. Robert was a name brought into | England by the Normgns. Though of | Teutonie origin and quite common in the northern Teutonic stock from which the Normans came, it was hardly known to the. Saxons. It ix a compound of the ancient words “rode,” meaning and “beohrt,” from which our modern | “bright” and the German ‘“brecht” are developments. It meant, of | course, “bright cou ‘ { [RIO] R SITIAITIE]S! (C kATl IARIVIF o[RS 1 [OJLIAIP] CANITIARIYIARITIC JENTW] WiliwiTIsTe B vTrulE O] EVENING 1d hardly | | “counsel.” | The Advantage of Having No “Advantages” Speaks Tartly to Those Who Bewall Lack of Riches DorothyDix Stop Whining Because You Aren’t Rich Enough to Give Your Children the “Advantages” of Wealth, for They're Often Handicaps. MONG my acquaintances is a woman who is alvays bemoaning the fact that she cannot give her children “advantages.” She sheds barrels of tears over their not having the “advantages” that the children of the rich have. She beats upon her breast and laments that sh. 1o college, and give them high-powered motor cars, an not being able to dress her daughters like fashion plate to Summer and Winter resorts she melts down into & per & cannot send her boys d when she thinks of s and send them off tect pulp_of self-pity. After listening to this wail for a number of veara, I grew exasperated And 8aid to her: 3 “What are thess advantages which vou cannet give your children that you bemoan so loudly? let us sit down and consider thém dlspassionately. and see it your children really are so unfortunate, and %o handicapped in life ax you think they are. Lat us bégin with your not heing able to sénd your hoys off to collegs. “1 grant you that we would all like to give our childrén évery posaiblé opportunity to acquire a good education. But not All knowledgé comes put un in school-book packages. “Many of the beat-informed, best-read men that I know never saw the inside of a college. In these days of cheap bhooks. and magazines, and | hewspapers. if a man wants an education he will get it. Nor is the lack of a college_education any bar to success. N/ OREOVER, . while you ean lead a boy to the Serian Spring. you cannot make him drink from it, and yvou know well enough that many boys who are sent off to college idle away their time and come back with nothing but a college yell and a_maddening air of superlority. “So comfort yourself with the knowledge that if your son has it in him to L ke an education he will get it. If he yearns for culture he will acquire it, and if'he is just a boy who has good hard horse sense, and is not intel- lectual, the sooner he getd to work afier his high-sehool days the better for him. “Of course, motheriike, you want your children to have averything that mult-millionaires have,-but in your heart you must know that money may he a curse: to a boy instead of a blessing. We are all poor, weak creatures who take the line of least resistance, and when we don't have to do lhlnFl |we become slackers. We have to have necessity 1o spur us on to achieve. en 5 A over the roll of the rich men of today, of the men who sit in high places, from the President down; of the men who are famous inventors, and writers, and Artists. They were almost all poor boys. There is scarcely the name of a milllonaire’s son in the whole list. na riches 1ead a boy into temptation from which the poor boy is safe. The boy who has to work for his daily bread has his mind and hix hands | occupied. He has something interesting and exciting always to do. The idle rich boy must make his own diversions and find somé way of killing time, and he does it only 100 often by the booze and gambling route, and in the company of wild women, For adventuresses and grafters fastén themselves | like leeches an the man with a fat pocketbook. There i nothing like lacking the price as a firat &id to virtue. Y 6 A S for nut being able to give vour girls advantages, do you really think it is any advantage to a girl to be brought up to be nothing but a fashion plate, to have no dutfes and responsibilities, to have no object in life except amusing hersélf and to he taught mérely to be a waster and a spender? “Do you think that the woman who has a dozén homes in this country and Europe, betwean which she vibrates with na more local attachments than | a transient guest has in a hotel, gets the pleasure sut of them that the woman does out of her little bungalow. whose every plank has béen paid for by some sacrifice and where every chair and plate I8 the result of weeks of saving and planning? Do vou think the girl who buys herselt a European title ia a8 happy with the rous husband she has purchased as the girl who marries some clean, honest young chap she loves and climbs with him to prosperity? Do you think that the woman who bears children and then turns them over to nurses and governesses gets the benediction out of motherhood that the woman does who cradles her children on her breast and rears thém up at hér knee? “You lament that you cannot give your daughters the chance to make fine marriages. Why, the working girl has 10 times as good a chance to make a good marriage as the society girl has, because she is thrown with | more men. She works side by side with the go-getters and the coming men, | and she has the pick of them all. “So,” 1 sald to my lachrymose friend, “Atop Whining because you aren't | rich and can’t give vour chitdren ‘advantages.’ You are giving them the | necessity of standing on their own feet and fighting thelr own battles. of | developing all that is bast in them, and that is the greatest advantage that | » cot ssibl. ive them.” DOROTHY DIX. BY EDNA KENT FORBES. BEAUTY CHATS | Aind all sorta of manicuring shori cuts, and this is one of them. for it takes about 40 seconds to use an emery board every day. Another ahort eut lis to rub the finger nails full of cold cream each night when thé hands have been washed before bedtime. | This keeps the edges of the nalls neat {and prevents roughness and hang- | nalls. The cuticle should be pushed back with an orangewood stick and | the surplus cream wiped off Then in the morning there is noth- ing to do but wash the hands, clean under the nails and polish thers. Mrs. M. R. A.—Evidently it is a| nervous condition that causes this ex- { cessive perspiration. Cold baths will ! tone up the action of the skin so you will have less of this tendency: but | you should be built up in your gen-i aral health. and the hest way to do |that is under the care of a good doctor. Nicely Shaped Fingernails. There is no excuse nowadais for ugly fingernails. Every womap can have beautifully manicured bhands: it i only a matter of learning to use a few labor-saving devices and of pro- tecting the hands with gloves, then of learning how to manicure them. | The hands require a certain amount of attention each day, but once you | become clever at it that need not take | much time | The first thing I8 to learn how to | shape the nails. If you do any sort |of work keap them fairly short, for {long nalls are sure to break. They should be slightly pointed, with the point coming just to the edge of the finger. If the fingers are very shor however, the point of the nall ma extend a very little distance bayond, s this gives length. If the fingers are ton long the nails should be rounded the edge. with only the faintest Once you have |on suggeation of a point. shaped the nails satisfactorily they {are good for at least a week. You nead only go over the edges quickly |each day with an emery board, not | to shape them hut to give them a | tresh-looking edge. Being a busy woman, T have had to The Daily Cross-Word Puzzle (Copyricht. 1925.) M.—If you should have your | evebro and hair shaved off they will grow again as formerly except that the hair may be coarser. A g0od tonic and a Aally massage should be All that you need to improve the con- | dition. 5. W, | i 5. The Apocalypse. . Capuchin monke; 8. Hebraw month. 9. Pique. 11. Conducted. 13. Gratuity. 15. Manner. 17. Membraneous pouch. 20. Beverage. 22. A long stroke (tennis). 24. Altitude (abbr.). 27. Male sheep. 28. Cunning. 30. Obstruction. 32. Organ of audition. 34. Juice of trees. 37. Loiter. 39. Sun god. 41. Pronoun. Painted Paper Fans. Thers are some most diverting painted black paper fans. The scenes depicted are of all sorts, varying from a few field flowers to a whole countryside. Across. . Engines. Equality of value. | Pertaining to the North. . Exist. . Summary. . Part of to be. Point of the compass. . Particular time. . Comrade. Note of diatonic scale. . Japanese coin. 26 Hard structures of marine z0o- phytes. 29. Preposition. 31. Conflict. 33. Like. 35. Note of diatonic scale. 36. A university. 38. Deface. 40. Hindu ejaculation. 42. Hastaned. 43. Hurt., 44. Grand treasurer (ahbr.). Down.” 2. Siberian river. STAR, WASHINGTON, D. C. FRIDAY, AUGUST {and she had a box of candy in there |ing her | Heer | ment and love. 1925 HOME NOTES BY JENNY WREN. One way 1o have a successful guest- room 18 to- insure the perfect comfort And at-homé-ness of your guests by including in its furnishings this littie group: A writing table well stocked with writing materials—paper, envelopes, tresh pens, good fink, blotters and stamps—a few entertaining books, & bowl of freshly cut flowers. a good reading light and a comfortable chair— how much they are appreciated and yet how little expense and trouble are necessary to provide them. Visiting {n another’s home is often a nervous strain because of strangi surroundings and a changed routine of living, 80, more than anyvthing else, A guest needs a place where he can rest and amuse himself when he wishes to be out of the way of house- hold activities (Copyright ittie Benny' Note:Book 1028.) My sister Gladdis was in her room and 1 dident feel like asking her for! any on account of having asked her 5 times already since lunchtime and her not having gave me ény the ferst 3, and I went and leened agenst her | door and looked in and she was shin- fingernales in there. me say- ing. Hello Gladdis, wats vou doing? Tm feeding the little fishies in the park. Gladdix sed. Mening couldnt 1 see wat she was doing without asking. and 1 sed, Well T got a serprize for you, I brawt you a present. How ixciting, G it is. And I took it out of my pockit and layed it on her bed, Gladdis saving Wat on erth is that thing? Its a little baby alligater, it be alive Lut its stuffed now, Pu kinses unkle brawt him z from and 1 swapped him one for celled Peru stamps, 1 sed 1 am much effacted by the gift, but would you mind taking it oft my bed? Gladdis sed Wich I did. putting it on a chair and Gladdis even looking kind of nerviss At that fdeer. and I sed. T wouldent give this stuffed alligater to every- body. bleeve me. Gladdis Thats a ecomfort, to know, Gladdis sed. Me not saying envthing for a wile and then saving. Hav Gladdis vou havent gave me a paece of candy for a long wile. O. 1 see, Gladdi= sed. Well after your lovely gift T dont very well see how I can refuse vou one final peece of candy. so 1 tell you wat we'll do, if 1 give vou one last lingering peece | of candy will you take that creepy thing out of heer and never bring it back? Wich I did, being glad 6f the chance. laddis sed, and I sed, | use to| s Sim- | lorida | 20 can- What Tomorrow Means to You BY MARY BLAKE. Leo Tomorrow’s planetary aspects are | very favorable and the vibrations | stimulating. 1In all fields of endeavor or enterprise success is practically as- sured. In business good fortune awaits | the action you take. In sports you will triumph where before you failed. ! In the home and social circle there | will be neither disappointment nor chagrin. 1t is an exceptionally au- spicious opportunity for the “plighting of troths” or for marriage. Any en- gaments entered into will end in quick and happy mating. All those who wed tomorrow are, according to the sig assured of a partnership that will| ield a large net income of content- A boy born tomorrow will be physi- | cally strong and healthy, and the few flments from which he may suffer need cause neither anxiety nor alarm On the other hand. a girl will show signs of weakness, but, given regular care and nutrition, she will attain a normal womanhood. They both will be blessed with pleasing dispositions, but they will be more lazy than studi- ous or industrious. They will not be | FEATURE London Tea Shop It is always something of a feat to Succeed in getting a recipé that is a | spécialty at an inn, hotel, restaurant | or tearoom. Buch recipes are care. ' tully guarded, for they are actual Assets. They are drawing cards for the establishments that are so for- tunateé as to have the exclusive dishes. They “bring trade,” to use a business term. It is not surprising. therefore, that the persons who run such establish- ments hesitate to part with anything #60 important to their clientele as a recipe that {a unique. They expect 10 have visitors ask for the dishes which are not to be procured any- where else. I mention this fact, espécially. to-| day. because I have one of these chérished recipes to give readers. It in a recipe famous in one of the Finglish tea shops where delicacies are featured. You know, in these shops, or “rooms.” as we call them in this country, more things than tea and_ it accompaniment of 1oasted muffins, fancy cakes, etc., are served. | In some tearooms here in America | tea or some beverage fnd tha things that go with it are all that are to be had. But this {s not true to the same extent abroad. The shops have | more substantial viands as well as the afternoon tea specialties. Some of these things are hearty. The one 1 am giving the recipe for is such a dish. It may be served for a luncheon or a Sunday supper. EGG FRITTERS. | The recipe is 8o simple and easy to | prepare that every one will want to try it. The dish is called egg fritters with cheese sauce. and it i= served with potato chips. The eggs are boiled | hard. Thik should take half an hour | 1o be amsured that the eggs have that firm yet mealy texture so desirable. | Then they are cut in halves, length- | wise. This gives them a good fritter | shape. Each half is dipped in batier | made of slightly beaten egg seasoned | with salt and pepper and thickened | a trifie with flour to give it the cor- | rect consistency. The fritters are | then fried like any other kind. Deep fat frying is best. | CHEESE SAUCE { One-half cup grated Parmesan Ccheese, one and one-quarter table. | spoons’ flour, one teaspoon salt. one- eighth teaspoon each of pepper and | paprika, one And one.quarter cups milk. | Iy smooth sauce. It should he added to & white sauce madé from the melt ed butter. into which the flour has been stirred until thoroughly incor- porated. Seagon and then add the grated cheese. Boil about 3 minutes. | By adding one tablespoon of chili| sauce to the mixture a delicious fo- | mato sauce can be made. Pour the! Answers to F Answars to readers’ questions regarding dier will be given by Winifred Stuait Gibba 1604 specialist, writer and Incturer on Butr tion. " Questions should be accompanied hy # self-addressed. mped en as only those of general intereat will be anewersd In"hix’ column: others will be answered through the maii Every effort will be made 10 anewer questions promptly. but we e Abeak ha iadulgence of our readers for ans lintavorable delky. The number of letters received is largé and each must take 1 turn. Address Winitred Stuart Gihbbs. West Thirts-ninth street, New York City. My mother has been having a form of eczema on the forefinger It getting worse, and 1 think a correct | diet would cure it some suggestions —Mr. F. W I advise the omiscion of ail meats, shell fish, buckwheat, -eggs and possi- bly milk. One of the first things ix 10 see that | the diet iz changed 80 that there is no | danger of putrefaction in the intes- tines. This can often be accomplished by free use of butterntilk. It fs als possible to ohtain acidophilous milk, which is a special preparation and which gives the intestines a new su ply of the normal bacteria which they should have in order to complete their work. Your mother might try choosing her diet_from the following list: Vegeta- ble broths made without meat stock or milk, graham bread toasted, but- termilk, fresh and cooked fruits, fruit gelating and fces, marmalades made from dates. figs. prunes and raisins fresh butter, cottage cheese. cucum- bers, ripe olives, shredded raw tur nips. shredded raw cabbage and vege table salads | | | | | Would vou please tell me what diet is good for fermentation of food and gas in the stomach and bowels?—McC The _type of fermentation with the individual. Withodt know ing a little more about your case 1 can only give you very general sug- gestions. If the fermentation comes from too little gastric juice the break- fast fruit had better be one of the sub-acid varieties, such as baked sweet apples or stewed raisins. If it comes from an excess of gastric juice. in_order. In efther case try crisply prepared cereals instead of home-cooked mushes. Have the bread crisp and well baked or toasted. Fat lightly of fats and let the chief fat be fresh butter. Eat only very crate quantities plain meats in mod- for examplee, the of steak or a slice of roast beef or lamb. Have fruit desseris prefer- ably of cooked frui Limit tea and ambitious, but will show every evi- dence of being satisfied with condi- | tions as they are. and, above all, with themselves. In =pite of a disinclina- tion to work or to persevere, they will be happy and lead contented lives If tomorrow is your birthday anni-| versary, you have remarkable hnuLi | | | tive powers. and as a result of the in- variable correctness of your judgment | you are looked upon by as something of an oracle. You also DOBsess a very persuasive manner, both in act and speech, that enables You to make others see as you see and think as you think. If to these two very valuable ingredients of either so- cial or business success you would add energy and persistency, much could be accomplished. You, however, are lakadaisical and very keen to put off what should be done. You have all the fundamentals of success ex- cept perseverance, without which nothing worth while is obtainable. \/cil known persons born on this date ave Benjamin Silliman, sr., scient- ist: Charles A. Dana. journalist: Nel- son A. Miles, lieutenant general: Henry F. Osborn, zoologist, and Florence A. Merriam (Bailey). author. (Copyright. 1925.) WLy are true friends g0 rare I ask with mournful sigh — I ocught to ask instead: What kind of friend am I? R very big, and m the heat. These fans are not give excellent relief f 3. A rocky pinnacle. 4. Native minerals. vour friends | OBEY YOUR DOCTOR. N6 more teasing!—no more tears! Kiddies now cheerfully take stos A new candy-like form of that old re- liable remedy, castor oil. 7 K-Js look, taste and are 1“ike delicious chocolate cream mints. All the benefits and none of the nasti- ness!—just try this new asteless NDIED CASTOR OIL Parmesan cheese makes a peculiar- | is | 1 would appreciate | vartes | then almost any of the tart fruits are L Furnishes Recipe BY LYDIA LE BARON WALKER. = o s T FRITTERS REQUIRE JUST EGG HE RIGHT SAUCE E sance ahout the fritters o as preferred. when the saice may be in a sauce passed for persons tn help ther ood Questions better still, omit the gethe You will see that 1 ca detailed answers, but if write again. giving more quirements, 1 will do wha give a more detailed diet list not | win vou dly send inexpensive chicken salad made th ne there to know Here is a salad One | substituted { This will make a | that is even then less expensive Two cups cold roast veal or pork, tour chopped olives, one cup celery one-half cup red peppér. Wash | pepper and parhoil, removi : Then cut in thin strips and add half of these'to.the salad mixture. Moisten with mayonnaise or boiled dressir The latter is less expensive. Mock Chicken Salad. Two egs volks flour, one-quarter |auarter t {half tablespoons | three-quarters cup | one-half teaspoons su red pepper. Begin by the dry ingredients and lightly beaten volks red. one whole egg m stead of two yolks. Then margarin, milk and vinega slowly. Plice in the inner | double boiler and cook over b water until thick. Strain and coc (Copsright. 1925.) chicken al ay 1 Miss A for mock of chicken either pori combir is any other she reciy cup | o | ibles s vinegar, one- w milk the 1 be ac Fifty buildings of Americar are now heing erected in the « of Kenva. East Africa steel s lean part of a broiled chop or a bit! Seal Brand Tea is of the same high quality