Evening Star Newspaper, August 21, 1925, Page 18

WOMAN’S PAGE. Fruit Squashes and Frozen Creams, With Sand- wiches to Accompany Them, Also Furnish Attractive Dishes fo: When principal luncheon dish 18 a hot one, it is well to serve a cold drink. Tf iced tea. coffee, or chocolate is on the menu, do not partly fill the glass with cracked ice, but, instead, chill the liguid as thoroughly as possi ble v placing it in a pitcher or other receptacle close to the ice. To prepare tea, pour the boiling water over the dry leaves, cover, and let stand for 5 minutes, no_lopger, then strain off. Cocoa should be made with water and of rather greater strength than usual. When to be rved, cream At breakfast time make an extra quantity of coffee. Pour off the dilute with milk or milk and | r the Midday Table. |and tail about one pound of goase- berries. Stew them until soft with four ounces of sugar and about a gill of water. Rub them through a fine sieve and measure the puree. If there is less or more than half a pint of puree, use a corresponding amount of cream. Whip the cream and stir it into the puree when cold. Color pale green and freeze. Currant Water Ice—Remove the | stems from enough red currants to make one pint of juice. Put the cur- rants into a double saucepan or a jar placed in a pan of bofling water, and simmer gently until all the juice is drawn_out, then strain the sirup amount not needed for the meal, and | through a clean cheesecloth tied to send the remainder to the breakf{ust|the legs of an inverted chair or table. Powdered sugar is generally served with cold drinks, but it must take some time to dissolve. To obviate this, make a strong sugar sirup. in the 'proportion of half a cupful of boiling water to each cupful of granu- lated sugar. Stir until dissolved, bofl for 5 minutes, then put aside for use. Tt will keep for some time. Iced coffee or chocolate should be served in small tumblers with whipped cream or plain cream. A delightfully cooling drink is the old-fashioned barley water flavored with either lemon or orange.| Little bottles of lemon or other fruit squashes can be bought or put very useful at 1l bottle providing | beverage. These | delicious fruit squashes are at their| best if a certain amount of water is added and then a dash of soda water. Various fruit sirups are also excellent | mixed in this way. Thelr flavors may | be varied, including strawberry, lemon, orange, red or black currant or pine- apple. Tamarind beverage is very cooling | to the blood and possesses remarkable medicinal qualities. To make, put 24 large, clean tamarinds into a stone jar, sprinkie 4 ounces of brown sugar over them, and let them stand for a | week. When ready, put 2 tablespoon- | fuls of the mixture into 2 pints of ice | water, mix thoroughly, and serve.| Preserved tamarinds are _excellent, and may be used in place of the fresh fruit. Fruit Tces, With a home ice supply, frozen desserts are neither difficult to make nor expensive. When desired a num- ber of times each week, it will be| economy in time to prepare several | quarts of sugar sirup at a time. The | preparation requires one pint of | granulated sugar to one quart of water. Add the sugar to the hot water, stir over the fire until dis- solved, then bring quickly to the boil- | ing point and boil without stirring for five minutes. Should any scum rise to the sirup, skim thoroughly. Let stand until cool, then strain through a thin muslin cloth, pour into | bottles or jars, cover, and keep in a cool, dry place. A bofled sirup of this kind will give a smoother effect, especially with ices, than when the | uncooked sugar is A good general rule for fruit ices is | as follows: Add to the stralned fruit | julce enough of the prepared sirup to make very sweet. Measure and add an equal amount of cold watermelon, | then freeze. When a very rich ice is desired, the proportion of water may be somewhat reduced. When partly frozen, a cupful of rich whipped | cream is a great addition to ices made with the sweeter fruits, such as ra berries, peaches and others. Also full flavor of these fruits of} strengthened by the addition of a few | poonfuls of lemon Jjuice | Frozen creams will also soften less | quickly if a portion of the mixture at least, has been cooked. The famous Philadelphia ice creams call for equal parts of scalded and un- cooked cream, the sugar, one cupful fo each pint of cream, dissolved In the hot portion, the raw cream added, and the mixture quickly chilled before flavoring. What are known as New York| ereams have a base of cooked eustard, three or more eggs to & pint of milk, to which an equal amount of raw cream is added when flavored and | ready to freeze. Mousses are mixtures of sweetened and flavored cream whipg the froth being skimmed off as it rises, and drained his is then packed in| tightly closed mold and packed in ice and salt until frozen to the center. Delicious Fruit Ices. Iced Fruit Cup—For gn iced fruit eup, put one quart of sour cherries, green plums, or other meld fruit in a quart of cold water over the fire and simmer very gently until tender. Add sugar to sweeten, stir until dis- solved, and press through a sleve, Reheat, and when at the boiling point add one tablespoonful of arrawreot blended with a littie cold water. Stir until clear, add a pinch of salt, and one tablespoonful of lemen juice, and put away to cool. This and similar | ices are hest served In clear glasses | or glass cups. Frozen Creams. through a fine sleve, but do not pre the fruft through. This may he left to drip all night if desired. Add one- balf a pint of water, the stralned Juice of two lemons, a little cochineal or carmine, and one pint of sugar sirup. Put this into the freezer and half freeze. Whip up the whites of one or two eggs to a stiff meringue and stir them into the half-frozen mixture. Then freeze until suffi- clently hard. Loganberry or Raspberry Wate# Ice—Remove the stems from three pounds of raspberries or loganberries. Crush and then rub the fruit through fine sieve. Measure the puree and make it up to a pint with water. Add one pint of sugar sirup and the ined juice of two lemons and a few drops of carmine or cochineal. ‘When cold, put the mixture into a freezer and freeze. When half frozen, stir in the whipped whites of one or two eggs and continue to freeze. Lemon Water lce—Peel the rind from three lemons very thinly, and take pith. Put the rind into a pan and pour one pint of sugar sirup over while hot, cover, and leave until cold, then add one-half a pint of lemon Jjuice and strain all through muslin, Put this into a freezer packed round with ice and salt eeze until the mixture is halt frozen. Scrape down the mixture from the sides of the can and stir in the stifly whipped whites of two eggs. Mix well, and continue to freeze until the mixture is stiff. Leave in a cold place until ready to serve. When packing the outer re- ceptacle with ice and salt, be careful thet the cover is fixed tight on the inner can, otherwise some salt may penctrate to the mixture. Coffee Water Ice—To one quart of very strong, clear coffee add one- fourth pound of sugar while the coffee is hot, then let it become quite cold. Pour the mixture into a freezer and freeze it until stiff. Serve in glasses or cups and put a spoonful of whip- ped cream flavored with vanilla on top of each glass. Sandwiches With Cold Drinks. Columbia Sandwiches—When mak- ing a large quantity of sandwiches, mix some milk with the butter until it is of a creamy consistency. This will spread more easily and go much farther. Run through the meat chop- per a can of ox tongue, adding a bunch of minced watercress, a few drops of Worcestershire sauce, a vinch of black pepper, four table- spoonfuls of melted butter, and a quarter of a pound of finely chopped nut meats. Blend the ingredients with a sllver soon to a smooth paste and spread between thin slices of buttered whole wheat bread, pressing the sandwich firmly together, then stamp with a fancy cutter into the shape of small liberty bells. Serve piled on u doily-covered platter deco- rated with plumes of feathery parsley. Delicious Fillings. Deviled Butter—Work two ounces of butter on a plate with a Knife, gradually mixing in a good pinch each of cayenne pepper, curr; powder, ground ginger, and blac pepper. Spread on slices of brown or White bread and butter. Sprinkle & little mustard and cress over each and make into sandwiches, Tongue Butter—AMince four ounces of tongue, then pound it in fine with two ounces of butter seasoned with black pepper and cayenne. Stir in one tablespoonful of cream, rub the mixture through a sieve, and leave it In a cool place until required. Make into sandwiches. Chocolate Sandwiches—Put some grated chocolate on a slice of brown bread and butter, spread over a spoonful of whipped cream sweetened and flavored with vanilla, cover with another slice of bread and butter, and cut inte fingers. Biscult Sandwiches—Whip ('l'efl"g sweeten and flavor to taste, spread ‘on finger biscuits, sprin thickly with chopped muts, then epwes with more biscults. Although chopped meat, fis) fowl mog:ened with a d';esel:é ] some kind makes a good and fasty sandwich filling, such fillings are less desirable in hot weather than slices qf cold meat or fowl, peanut butter, or other fillings that are less some Gooseberry Cream ice—Wash, top, BEDTIME STORIES Redwing Makes a Fuss. T know of nothing quite #o sad As gharing in a name a Water Snake. Of course, Peter Rabbit should have been at home in the dear old Briar- patch. That is where he belongs in the middle of the forenoon. But Peter wasn't there, Peter was over by the Smiling Pool. It was a sunny morn- ing. >eter was sitting well out of sight beneath the alder bushes that grew near where the Laughing Brook flowed into the Smiling Pool. Just “NOW, WHAT DO YOU KNOW APOUT THAT!” EXCLAIMED PETER. nce out in the water and in the rushes on_the edge of the Smiling Pool was Jerry Muskrat's house. Nothing had happened and Peter, having been out all night, was rather sleepy. He nodded and doged. It was| very quiet, very peaceful and warm. Never in his life had Peter felt more like & nap. He had just about made up his mind that it would be quite safe to really go to sleep, when sud- denly Redwing the Blackbird began to make a great fuss. Mrs. Redwing joined him. Peter didn't even have to usk what it was all about. He had zyomx. the rushes grew for some dis- liable to spoll. BY THORNTON W. BURGESS learned by experience to know that whenever any of his feathered friends get so excited {n just that way it is because they have discovered a mem- ber of the Snake family. Peter thought at once of old Mr, Blacksnake and wondered if the latter could be after the bables of Mr. and Mrs. Redwing. Then he remembered that the nest of Mr. and Mrs. Red- wing was somewhere out in those rushes and could be reached only by someone who could swim or fly. He knew that Mr. Blacksnake was a land Snake. Of course, Peter stretched his neck and peered and peeked trying to see what all the fuss was about, but he saw nothing to cayse all that excite- ment. After a while Redwing and Mrs, Redwing quieted down. They flew off about their business. Once more it became quiet and peaceful, But by this time Peter was no longer sleepy. He hopped along & little far- ther and presently he came to a place where he could see quite clearly the roof of Jerry Muskrat's house standing above the water. At first Peter didn’t notice anything out of the usual. On the top of that roof the sun poured down warm and bright. ““Huh,” said Peter to himself ‘Jerry Muskrat must have added a lot of mud to the top of his house. I wonder why he did that. If he was golng to add ahything T should have thought he would have put rushes there instead of. mud, This isn't the time of year for him to be making repairs on his house anyway.” There was a brown mass on the top of Jerry Muskrat's house, and perhaps Peter was excusable in taking it for a mass of mud at that distance. It had the color of mud, brown mud. Peter was still idly looking at it and wondering how it happened to be there when it moved. Yes, sir, it moved. You should have seen Peter sit up then. “Now, what do you know about that!” exclaimed Peter. His eyes bulged right out.” How Peter did stare! The brown mass didn’t move again. Peter watched so long that finally he made up his mind that he must have been mistaken. He made up his mind that his eyes had played him a trick. e not to cut any of the whitey THE EVENING STAR, 'COLOR CUT-OUT DAVID COPPERFIELD. Em'ly’s Wish. Very early the next morning David was up and out on the beach with Em'ly, picking up the pretty shells and pebbles. “You must be a good sailor,” he ald to Em'ly. She shook her head. ““Oh, no, 1 am afraid of the sea. It is very cruel. It is because of the sea that I never saw my father.” David told her that he had never seen his father either. “Ah, but your father was a gentle- man,” said Em’ly, “and your mother is a lady. But my father was a fish- erman, my mother was a fisherman's daughter and my Uncle Dan is a fish- erman. “I'd rather be a lady than anything in the world,” sighed poor little Em'ly. Color Em'ly’s hair golden and her pretty little dress blue with shoes and stockings to match. MODE MINIATURES ¥rom the days when myrrh and oils were used to the present time of fra- grant toiletries, the bath has played an important role in the art of being beautiful. To an Englishman, however, it is an uninteresting plunge into cold water, but jo the American u rite, a source of efernal youth. But the bath that is beautifylng is leisurely taken in water warm emough to relax the nerves. It §hould be del- icately scented with bath crystals that soften the water, impart an aromatic perfume and act as a skin tonic when 2 vigorous brush is used. MARGETTE. What TomorrowMeans to You BY MARY BLAKE. Leo. Tomorrow's planetary aspects reveal nothing of special interest about bu ness. They do, however, indicate a benign condition, favoring all sports and recreations, They also point to individual emotions, thus, by every to- ken, stamping approval on any wed- ding celebrated under such auspices. In this connection, the signs denote continuity and permanence, two big factors in the “wedded estate.”” It is also a good opportunity for travel, or for change of surroundings. During the latter part of the day the aspects become a trifie overcast, with a cor- responding depression of spirit. This, however, should net worry you, and an assumption of good humor and the will not to be influenced by such trans- itory conditions will enable you torise superior te sych an atmosphere, A boy born tomorrow will be blessed with & sound constitutien and will cause practically no worry or concern. A girl, however, will, unless care b taken in infancy to eounteract it, be- come anemic and suhject to spells of nervoysness and irritability. he boy will be boisterous and noisy, whereas the girl promises to develop, if en. couraged, a chronic and complaining streak. In character, they will both be averse to study—the boz because he will prefer to play, and the girl because it requires an effert. While npt discouraging the boy from active participation in sports, he must, for his own good, be forced to learn, as he will possess gifts of ability and intelli- gence that must be developed. The girl must have instilled into her mind the benefit of work, and must not be allowed to lead a life of laziness and uselessness. 1f tomorrow is your birthday, you are fussy and fastidloys, and are very keen on convention, and doing the right thing et the right time and in the right place. Notwithstanding your self-rellance, you are of a modest disposition and invariably amiable. Your ways, in spite of their correct. ness at all times, are very attractive and winsome. Troubles that would disturb the equanimity of others are handled by you in an efthand, humor- ous way, and all difficulties that pre- sent themselves to yoy are overcome in this pleasing manner. You are very persuasive and pos- sess the faculty of making others see as you see. This is a wonderful as- set, and could, i!;ou wished to do so, be developed to arvamazing extent. Your character, your genfality and your high principles will always in- spire deep love and tender devotion. Well known persons horn on that date are John I. Blair, financier; Al bert Brisbane, reformer; John B, Gough, tem) ince lecturer; Willard Glazler, explorer and author; Melville E. Stone, journalist, and Maud Powell, violinist. & Tt must be that he had simply thought that something had moved there. But while he was still thinking this a flat head with unblinking eyes was raised Just above the middle of that brown mass. Peter almost squealed out. It was the head of a Snake. Yes, sir, it was a head of a big member of the Snake family. But what under the sun was he doing out there on the roof of Jerry Muskrat's house? This is what Peter wanted to know. (Cepyrisht. 1826.) Feminine Asmlessness WASHINGTON, D. DorothyD xfl You Cannot Get Anywhere Unless You Have a|f} Raps Women Wbo Have No Plan o] Life Goal, Which Is Why So Many Women Are Failures—You Must Plan Ahead. Tm: great trouble with the majority of women is that they have no plan of life, no real objective. They are the victims of fads. They wobble about from interest to interest. The thing they were cr zy about vesterday they throw into the dj gpard today. They waste their time, and energy, and ability in pursuing will-o-the-wisps. Like the hero of the popular song, they are on their way, but they don’t know where they are going. This is why so many women fail, as is abundantly proved by the fact that when & woman does make up her mind about what she wants to do, when she has ene settled ambition instead of a lot of vague desir she is almost in- variably successful. Let her once determine to tread a definite path and she not only arrives, but she arrives with bells on. Of course, this hit-or-mi the idi the reason that women tackle the business of existence in hion is not really their fault, poor dears. It is because of ic way in which we bring up girls on the assumption that each one has a regiment of fairy godmothers and guardian angels looking after her and taking care of her, so that she doesn't need to bother her pretty little head about learning how to take care of herself. So we don't teach a girl, as we do a boy, that our lives are just wl at we make them, that we are the architects of our own fate, und that whether our lives are ugly, and botchy, and of little worth, or beautiful, and well- rounded, and valuable, depends upon our having some plan of life in our heads and working to it. .. WE tell the boy that he who is jack of all trades is good at none, and that if he wishes to be a carpenter, or a master plumber, or a bank president, or a surgeon, he must serve his apprenticeship in his chosen trade or profession and concentrate on the study of it if he means to succeed. He will never get anywhere as long as he goes from job to job and dabbles first at one thing and then at another. But we don't teach girls that it is just as important for them to have some definite plan of life and prepare themselves to do some particular work as it is for their brothers. living until they are married. Most girls in these days have to earn thelr own But most of them do just as little work as they can get by with, and they do this little aimlessly. Here and there is a stenographer who works to a plan. She has set he: self to become a highly paid private secretary. Here and there is a shop girl who has her eye on a buyer's job and trips to Europe. Here and the: is a mil- liner or a dressmaker whose dream isofherown shop., Here and there is a boarding-house keeper whose ambition it is to run a hotel. Very seldom do these women fail to attain their desires. They know what they are trying to do and they make every lick of work count. They bend every energy to one end instead of wasting it on They put their backs, their h combination invariably spells success. a hundred ineffectual endeavors. arts, their brains into their work and that But the great majority of working women simply potter purposelessly along. They don't expect to do what they are doing very long, and so they don't take the trouble to try to learn how to do it well. They have no interest in their work, no ambition. They haven't even bothered to pick out the thing 1o do for which they have a natural aptitude. ‘They have taken up the occupation they follow just because they hap- pened to do so. They don't give a single lobe of their brains to studying it or trying to fit themselves to be competent. They_take life as work for 30 or 40 vear: ually s that. Yet they may have to do this same for it is by no means certain’ that every girl will get a husband or that the husband will be able to support her if she does get him. .. MEN do not even have any plan about following the great career of wife hood and motherhood to which they all look forward. Probably every 8irl who goes to the altar desires to be a good wife and mother. But she does not crystallize these vague Intentions into any concrete plan of action, Not one woman in a thousand sits down in her bridal bungalow or apart- ment and works out a scheme for handling her husband without friction, for running her house economically and for making her marria, a succes: On the contrary, she trusts it all to luck. If she is a good housekeeper, she feeds her husband well. If she doesn't like to cook, she gives him dyspepsia by sitting him down to dinners of undone meat and overdone bread and watery vegetables. If she is amiable and good natured, she gets along with him. If she is high temperedy she rows with him. money and they prosper. If she is thrifty, she saves his It she is extravagant, she runs him into debt. It is because wives have no plan about what they do as wives that matri- mony is suca & gamble. ‘And it is the sume way about motherhood. There is no other thought in the world so terrible as that mothers bring up their children without any plan about what they are trying to make them. They are shaping an immortal soul, and they don’ capital crime of aimlessness. even know what they are trying to make of it. That is the ‘Women will never succeed until they conquer this weakness and learn how to plan their lives. You cannot do anything effectively unless you know what you are trying to do, DOROTHY DIX. (Copyright, 1025.) The Daily Cross-Word Puzzle (Copyright, 1925 Gets the better of. . Form. . Strike sharply. . Head covering. . Floor covering. . Bouthtern constellation. Native metal. Tree. . Not bitter. . Pulled. . Humorous. Open. Before, - Skillful. . Restrain. . An unfinished twilled woolen fab- rie. Yore. Anger. Skill. . City in Brazil. Short sleep. Also. Canvas shelters. . Precipitous. Down. . Te weave togethel . Auditory organ. . Watering place. . Demonstrated. . Horse. . Sacred vessel. . Dance step. . Kind of alcohol. . Part of to be. . Cleared away with a broom. . Cornered. . Staff. . Mimie. Worthless leaving. Answer to Yestérd Puzzle, CINmEm [E]AIR HEWB (Ao A G IV[E] flflmflflgflfl s o3 o [P] [Y] 8 /A A § Eg [SHMaINIDIR] Elg [ (S T O~ S I+ | ORIPAISIT RIAIY U R] [RIO[L[LIOMEY EIR|S [€] ENTER A RI]5] 23. The sheltered sids. 26. Ward off. Born together. Deep places. 29, Re¥olving part. 31. Epoch. 33. Recline. 34. To put on. 36. Dined. 37. Spawn of fishes. “Pusslicks” 2zle- Limericks, There was & young dandy of — Who sperted a very loud —2—, When they sald “It's too —§—, He archly said, “—4— Ilook in a suit that is —5— 1. City in southwestern Montana. 2. Coat, vest and trousers. 3. Nolsy. Colloquial form of “How would."” . Incapable of speech. (Note-—Put the right words, indlcat- ed by the figures, inte the correspond. ing spaces and yeu will have a com. pleted limerick telling of the clever re. Joinder of the young man from Men- tana. The answer and anether *Puz. zlick” will appear tomorrow.) Yesterday's “Puzalick.” As a beauty I'm far from a star, There are others more handsome, by ar. But my face—I don’t mind it, ¥or I am behind it, It's the people in front get the jar. (Copyright, 1925.) ————e Sour Milk Gingerbread. Two cups flour, one-half cup sugar, one egg, one-half cup butter, one-half cup sour milk, one-quarter teaspoen each ginger, grated nutmeg and cin- namon. Blend the flour and butter well. Add the sugar and again work together with the hands. Set aside one cup of the mixture. Beat an egg and add it to the remaining mix- ture together with the sour milk and spices. Have ready a shallow pan well buttered. Spread evenly on this one-half of the mixture, Pour en the butter, then sprinkle with the remain- ing cfumbs and bake in a moderate oven. Cyt in s or res while hot and remove from th:%. 3 . b'l:oo Mary Watkins was sitting on her frunt steps on 2 cushions and I was sitting there tawking to her about diffrent subjecks, and she sed, lzzent it jest stmply awfull, all this tawk you heer about peeple like us descending from munkeys? Well G wizz, maybe we did, milljons of billlons of yeers ago, I sed. Last Battiday we was out at the park and Skinny Martin climbed up a tree and #at up there making a face and scratching himself jest like a munkey and gosh he looked so mutch like one §0sh ever the park guard had to laff wile he was chasing him down, I sed. Well I dont care, I think its per- feckly terrible for peeple to say we use to be monkies once and I dont think your acting a bit like a gentle- man to sit there and make a remark lke that about me, Mary Watkins sed. ‘Well G whizz, holey smokes, I did ent say you use to be one yourself personally, but how do we know wat was going on trilllons of skillions of years ago? I sed. Well if we dont know its none of our biziniss and your a nasty meen old thing coming erround heer in- sulting me on my own frunt steps and you can jest get off of them quicker than you got on, she sed. Wich I dld, saying, Aw gosh, G winnickers, wat did I say, I dident say enything, G wizz. And ‘I wawked erround the block feeling bum and I had a ideer half ways erround and 1 came back and Mary Watkins was still there and I sed, Hay Mary I forgot to tell you that gerls aint descended from mon- keys, boys may be for all I know but gerls aint, espeshily you. Well now thats certeny sweet of you and I except your ipology, Mary Watkins sed. And I sat down agen and we kepp on tawking about different subjecks but not munkies. HOME NOTES BY JENNY WREN. @ Of the many kinds of glass being collected today we find most fascinat: ing our own old early American— Wistaberg, Stiegel, Millville and Sand- wich. A collection of this old glass gains particular appeal from the fact that every piece must have been tre: ured by several generations of proud American housewives, or it would never have survived to delight us to- day. Seven fine pieces are sketched. At the top are three from Wistaberg: a sugar sbowl of olive green flecked in white, an amper pitcher and a sea- green pitcher. n the center is an early New Jer- wine demijohn. Below are, left to right, a Decalcomanie vase, & roval blye Wistaberg sugar bowl and a white delphin candlestick with a turquoise blye top from Sandwich. SUB ROSA BY MIMI Weekly Letter. Dear Girls: The day on which we were to leave Budapest dawned so beautifully clear that it tore our { hearts to have to say good-bye to the picturesque city on the Danube. It was so delightfylly sunny and calm that we decided we'd try an air- plane agein—there's a fast one from Budapest to Vienna. It seemed like an excellent {dea to avoid a long sail up the Danube, and so we prepared for a flight with great enthuslasm. The plane flew at 3 p.m., and abeut 2 o'clock the eky turned a doubtful shede of gray and all was not so well. By the time we reached the hangar 3 ing leoked very gloomy in- deed. A few hundred clouds had made their appanrance, the wind had come up unexpectedly and the air- plane losked so dreadfully small. Then ‘we learned to our inward horror that instead of a dozen people piling into a nice, big, cemfortahle machine and all going safely to Vienna together, we were to go In two's—each couple having a private alrplane. That seemed very depressing. However, the unfortunate yeuth who had undertaken to ses me back to Vienna safely heiped me Into our private eggshell, and off we started. I had the unique and deubtful pleasure of sitting beside the pilot, which dld nothing to add to my happi- ness—partieularly when he turned to me just before we got going and re- marked in a bright conversational tone: ‘‘One of the planes on thia line had a bad crash vesterday, but I'll pull this ene threugh all right.” Encouraged by this news, I sat tight and watched the good old earth récede into the distance. The steady motion of the old ship had almost succeeded in soothing my nerves when a dreadful shiver ran through the blamed machine—we paused for an instant, and then, with a sicken- ing lurch, shot downward. Ah, how the erimes of a lifetime flashed threugh rhy mind. 1 turned to the pilot as the plane adied itself, and he shouted re- assuringl. “There’s a heavy storm coming up—I had to get out of fts Frem that time on the flight was just a merry little chase, with Old Man Storm trying te catch us, and we dipping and plunging and careen- ing, just succeeding in getting out of {ts way, What a ride! Bometimes we were S0 near the dear old terra firma that I had an impulse to reach out and grab the negrest church steeple and hang on. At other times all we could see of the blessed land was a sort of hazy outline borne through the clouds be- low us. After about three hours of this sort of torture, the machine gave a jp, and the sound of the motor died away with a wistful sigh—by this time I was too far gone to care, so I just sat back and watched the pilot fumble agitatedly for something, and I wondered why in the world he should take all that treuble—the end was so near, he might as well have a rest before it came. But in the end we got to Vienna— just two hours late, and the pilot told me with great complacence that it was the worst ride he'd ever had on that route. I assured him I was de- lighted to have been with him during an lmmmnt period of his life. .% of luck, MIMI. (Copyright. 1098.) FEATURES. Various Ways to Make Aspic Jelly BY LYDIA LE BARON WALKER. Aspic is a kind of jelly made from the gelatinous elements in the muscu lar portions of bone and gristle. It is similar to gelatin in that both are made from animal substance. Gelatin can be so concentrated that it is put up in granular or sliver form, which is a commercial product without which no kitchen pantry is complete. Asplc cannot be so highly concen trated and is generally made by the housewife. It is a very delicate kind ~ 3 FOODS IN ASPIC ARE ALWAYS MOLDED. of jelly if made savory by spices and herbs. It adds its own nourighing value to the food with which it is com- bined. It may be likened to a con- gealed consomme. There are various ways of making aspic jelly, but here is a recipe that will be found satisfactory One knuckle of veal bone with some of the meat adhering to it. One pound beef with a soup bone. Salt and pep- per to taste. One bay leaf or one prig of sweet basil, sweet marjoram, thyme or other fragrant herb, accord- ing to any special flavor desired. Process of Making. Cover with water once. Bring to a boil, let simmer for several hours, four at least. Pour the liquor through a colander or sieve, to eliminate bones, meat particles and bits of herb, etc. Set aside to cool. Skim off any fat and remove an: sediment. Reheat and bring 1o boil. Add two egg whites slightly beaten and mixed with just a very little cold water and the juice from one-half a good-sized lemon. Boil for about five minutes. Then strain through a jelly bag. Pour into a wide- mouth jar and set aside, if not needed immediate! Meat in Aspic. To prepare meat in aspic cut up meat and remove all bones and f Put a little of the melted aspic into a mold and allow it to set sufficient] There’s true economy in using this coffee A TRIFLING sum places on your table a cup of the most delicious coffee that ever passed a palate— Chase & Sanborn's Seal Brand Coffee. “Trifling,” because you get fifty cups to the pound. Here is coffee delight coupled with true economy. sixty years, Chase & Sanborn's Coffee has been answering the appetites of coffee-critical people from coast to The flavor is one you cannot forget and it is always the same. coast. Trade supplied by Chase & Sanborn, 200 High St., Boston, Mass. (hase&Sanborn's SEAL BRAND COFFEE to Hold the meat in suspension. Po. on more aspic to cover and set side to cool. Unmold when read serve. Rubbing molds with a olive oil before putting the asp will make the jelly unmold readi and give it a slightly glazed surface that is attractive. This is a favorite way of preparing boned chicken. I the jelly is well seasoned, it is a coc and delicious dish. Aspic Dishes. Flaked fish may be seasoned an mixed with aspic in this same way Vegetable salad in aspic, tomatoes i aspic, etc., are all delicacles that an housewife can serve with little trouble. Salad dressing should alwa s be served separately. More recipes fo foods in aspic will be sent on reques accompanied by a self-addressed an stamped envelope. littie utrition Nuggets. preparing potatoes be careful about the manner of cooking If they are boiled before peeling the loss of important salts is only about 3 per cent. 1f peeled and soaked in cold water, more than one-quarter of the body-building materfal and muct of the salts are washed away in th~ water. The green leaf of a plant has beer called a chemical laboratory The color is due to an_element . chlorophyl. Although at one ti we thought of this as merely a gri coloring, we know now that there are two green colors and two each one more or less significa to the food value of the leaf. In ger eral, it is supposed that the greer leaves of any plant contain more vitamins than yellow. It it is necessary to plan a diet r in iron use turnip tops, chard, gree cabbage, dandelion greens, collarc and mustard greens. The average portion—that is, from three to four ounces—may give as high as 50 pe cent of the lime required dally. When it is necessary to speed up the lime intake a double portion of one these greens is easy. For all-round food value the cherr stands high in the list of fruits, g even more than the valuable apple Cherries contain more iron than whi of egg, milk or pears, and in t 3 portant regard are equal to the mato. There is also a large percentage of sugar Although the time spent eac food in the stomach is not by ar means the only point to be considere it is interesting to note the compara tive periods required by different foods for gastric digestion. For exam ple, raw cabbage leaves the stomach in two and onehalf hours. Boiled cabbage takes two hours longer. In general, if there is weakness of the stomach muscles choose foods that are known to be sent on their wav quickly In ver ca (Copyright. 1925.) 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