Evening Star Newspaper, September 11, 1925, Page 40

WOMA Preserving and Pickling Some New Ideas for Handling Fruits and Vege- tables That Will Be Appreciated in the Household. Our grandmothers were famous for |and caps loosely and place the bot- their delicious bottled fruit that would | tles in a kettle or pan. keep in good condition from one sea Fill the pan with cold water up to the necks of son to another, and it was preserved | the bottles, place it over gentle heat in a very simple way. Glass jam jars and brown crocks were used, and as long as they were scrupulously clean and very dry they were considered all right. Grandmoth had not heard of sterilizing jam jars and fruit with sulphur fumes, as is often done hese days, together with other pre autionary modern methods. The glass ars were simply filled with fruit. There was no water or sugar used. The jars were then placed in a slow oven until the fruit had shrunk half way down the jars and was covered with the escaped juice. One jar was filled up from another and the empty jars then refilled with more fruit. The first lot of fruit was then covered with oiled mutton fat, and when cold was tied down with ordinary jam covers dipped 1§ milk and pressed firmly down over the sides of the jars, to which they adhered when dry. Before bottles | the tops on | | 1 { | the covers were put on, however, the | cld mutton fat was inspected to see if it had cooled imperfectly. If even a tiny hole were discovered and some of the julce had escaped a little more oiled fat would remedy matters. fruits are more delicious bottled this way, in their own luscious sice, than in any er way Plum Jams and Jellies. Damson puddings and pies are great Iy in Winter. A quantity f damsons may be preserved by wash- ing and drying them thoroughly and allowing a quarter of a pound of good preserving sugar to every pound of fruit and placing the fruit and sugar in alternate layers in seven-pound stone jam jars in a slow oven. When fruit has softened and all the sugar has dissolved cover with oiled mutton fat and tie down firmly. Store in a cool, dry place. It is very important that all preserves should be kept in the right atmosphere. A too-warm place will make many preserves fer ment and damp storage will result in mildew, no matter how carefully they ha reen prepared. Plum jam.—Any kind of plums may be made into jam, according to the recipe, but the more acid varieties re- quire one pound of sugar to each pound of fruit good jam is made as follows: Use three-quarters of a pound of sugar to each pound of s and one-half a pint of water to three pounds of fruit. Stone the ms or make a slit in them and re they rise to the the fruit is temove all stems and wipe Put them into a preserv- Kettle with the water, bring to the then simmer until the fruit is Remove all scum and stones. Add the sugar, stir until it has melt- ed, then boil fast until the jam sets when tested by putting a little on a plate and leaving it in a cold place for a few minutes. Skim when neces- sary. Put it into clean, dry jars and Plum and apple jam is made in the same way, using equal quanti- ties of each fruit. Choose sound but zreen apples and peel, core and slice them. Allow one-half a pint of water to each three pounds of fruit. A tea- spoonful of glycerin added to each pound of sugar will prevent scum forming on jam. As the glycerin also sweetens, a little more fruit can be used in proportion to the sugar. Plum Jelly.—Choose ripe, round, red plums for thi: Wipe them, remove the stems, then put the fruit into a preserving pan with one quart of water to each pound of plums. Bring to the boll and boil until the water is reduced by one pint. Strain the juice through a jelly bag or through a clean cheesecloth tied on to the legs of an inverted chair. Leave until all the Jjuice drips through, but do not press or squeeze it. Measure it and allow = pound of loaf sugar to each pint. Put the juice into a pan, bring to the boil. skim and add the sugar pre- Viously warmed in the oven. Stir un- til the sugar has melted, then boil fast until the jelly sets when tested. Put into small pots and cover. The pulp may be rubbed through a sieve and boiled up with three-fourths pound of sugar to each pound of pulp. Boil, stirring almost continuously, from three-fourths to one hour, ‘then put into pots and cover. This makes a good jam for im- mediate use. The preparation of jars for jam and jelly has a great deal to do with the success of preserving. The glasses should be placed in a pan of cold ter and brought to the boil, and n turned upside down and drained. It they are placed on a cloth wrung out of hot water while the hot pre- serve is poured into them there is little danger of their breaking. To Serve With Game. hard pears can be preserved for serving with game. A good way to preserve them s to boil four pounds of preserving sugar in pints of water with the juice and thin rinds of two lemons. Peel the pears, but do not cut them, and allow eight pounds of pears to this quantity of sirup. When the sirup reaches the bolling point, put the fruit in it and ntly simmer until the pears are soft, then drain and pack in dry jars. The sirup can then boil alone until it is reduced enough to cover the fruit, when it may be colored with a little cochineal and the fruit then covered and firmly tied down. Plums can be preserved in this also. If pickled pears or plums are pre- ferred to a sweeter preserve, vinegar should be used nstead of water, with the same amount of sugar. Perhaps you have on hand some fruit of different kinds, but not enough of one kind to make jam. A mixed fruit jam is excellent for making puddings and tarts if the fruft is fresh. Any variety of fruit can be used for making this jum, the more kinds the better, Fruit and Vegetable Pulp. Prepare the fruit as for jam. Re- pove the stones from all stone fruit. iave ready some clean, dry bottles, ®nd see that the rubber rings and clips or screws are in good order. Pack the bottles as full of fruit as possible, and put them into a ster- {lizer or kettle. Put on the rubber rings and caps lightly. Fill the pan with cold water up to the necks of the bottles, put it on the fire and bring slowly to 200 degrees. Keep it at this heat for about half an hour. The frult will have shrunk in the bottles by this time, so one bottle should be filled from another. When tha bottles are quite full, wipe the rims and rubber rings, adjust the ps and put the bottles back in the pan. Bring them up to 200 degrees again and keep them at that tem- perature for 20 minutes. Take each bottle out separately and screw it down tightly before removing the nex Vegetables are pulped in exactly the same way as fruit, being first ‘washed and then scraped and peeled. Cut them into slices, fill up the jars as full as possible, cover with water, put on the rubber rings and caps lightly and place the bottles in a sterilizer or kettle or large sauce- pan, and proceed as explained before. Tomatoes are treated like frult, ex- cept that they require longer boiling. Scald the tomatoes, remove the skins, cut them into quarters and pack tightly without water into clean. dry bottles. Add to the bottles the juloe that-escapes from the tomatoes ‘when-onty Rut-on:the.rubbensingy cover. Small Soft | two | | Bruise the ginger well | tables | put into fresh brine. and bring the water to 200 degrees. Keep the water at this temperature for threefourths of an hour, then fill one bottle from another. Wipe the rims, adjust the rubber rings, screw lghtly or put on the clips, return the bottles to the pan or sterilizer, bring up to 200 degrees again, and keep at that temperature for half an hour. Take out the bot- tles one by one and fasten each down tightly before removing the next. Mixed Vegetable Pickles. These may be made with any vege- table used for pickling, such as cauli- flowers, vegetable marrows, French beans, onions, green tOMAtoes, CATTOLS, or capsicums. To each two pounds of vegetables allow a proportion of one dozen onions, four chillies, one-half ounce of turmeric, one ounce of ginger, four ounces of sugar, and one quart of vinegar. Prepere the vegetables as for bofling. _String and slice the beans, breal off the caulifiower sprigs, peel the vegetable marrows, remove the seeds, and cut the marrow into cubes. Slice the tomutoes, peel and slice the carrots, wipe the chillies or capsicums, and use them whole. Put the vege- on large dishes and sprinkle salt thickly over them. Leave them all night, then drain them through a clean cloth. Peel and slice the onions and put them into a pan with the vine- gar, ginger, chillies, turmeric, and sugar, bring to the boil, then add the other vegetables and boil for 20 min- utes. When cold, put the vegetables into bottles, divide the chillies among them, then see that they are thor- oughly covered with vinegar. Cork the bottles and cover them with par- affin wax or sealing wax and store in a dry, cool place. To Pickle Walnuts. Pierce the walnuts with a darning needle to ascertain whether they are soft right through, as they must be pickled before the shell has begun to form. Scald them by pouring bofling water over, rub off the skin, then pour | over them a brine made by boiling six ounces of salt to every quart of water required. Use the water cold. Leave the nuts in this brine for three days. drain, then pour over a fresh brine. Souk for another two dys, then again Leave them in this for four days, drain, then place the walnuts in the sun, or in & warm place until they turn black. They should be spread out om trays and turned occasionally. Boil enough vine- gar to completely cover the walnuts, with one tablespoonful of grated or scraped horseradish and one ounce of root ginger to each pint. Leave until cold. To each two quarts of vinegar required, allow two ounces each of black and white peppercorns, allspice, whole or root ginger, and mustard seed, three cloves, four blades of mace, and one teaspoonful of salt. These ingredients should be pounded rather coarsely. Place the walnuts in jars with the pounded seasonings sprinkied between each layer. Cover with the prepared vinegar, cork well, then cover the corks with parchment paper. BY MARY BLAKE. Virgo. Tomorrow's planetary aspects are complex, and indicate neither any favorable nor adverse signs. Just after noon there will be evinced an almost uncontrollable impulse to do or say something that had better be left either undone or unsaid. This period is only transitory, and there- after the indications point to a time of contentment, without any special desire, on your part, to start things going, or any incentive to be other than natural. The readings do, how- ever, disclose that it is an opportune and auspicious occasion for “mating,” and a wedding celebrated will, in all probability, be productive of lasting happiness and joy. Children born tomorrow are des- tined to go through infancy with little or no sickness, but will be sub- ject to ailments of a worrying nature in their youth. The care and nutri- tion that they have received in their very early vears will, more than any- thing else, determine the outcome of any fllness at a later stage in life. In character and disposition they will not reveal much strength or determi- nation, and they will always be easily wayed by the example and persua- fons of others—be they good or be {they bad. They will have attractive but not dominating personalities, and their very charm will offer a tempta- tion to those that are unscrupulous. They will not be addicted to study, but will always “pull through.” If tomorrow is your birthday you are full of sentiment and very ideal- istic. Unfortunately for you, how- ever, others do not always see things in the same light as that in which you view them. They are practical, you are often impractical. Your idealism often leads you into grievous error. You are so sure of yourself, so tena- clous of your ideas, so convinced that your way is the only way, that you try to force your advice, willy-nilly, on others. To do this you frequently “butt in,” where your intrusion is neither expected nor solicited. You are an omnivorous reader, and easily remember that which you wish. You are not very keen on out- door sports, or any form of recreation. You look upon life as a very serious undertaking and grave responaibility. There is no doubt in the minds of all thinkers that you are right. There is, however, no need to emphasize gravity by the elimination of all amusement and pleasure. Castor oil is nauseous. Its disagreeable taste can be at least partlally removed by palliatives. Well known persons born on this date are: H. H. Asquith, former British prime minister; Charles W. Super, educator; William Sprague, manufacturer and Governor of Rhode Island; Charles Dudley Warner, jour- !'nalist and author; Richard J. Gatling, gun inventor, and Elias Parker Need- ham, inventor. COLOR CUT-OUT LITTLE MISS MUFFET. AR A Hungry Queen. Little Mollie Muffet laughed and ran off 10 do us her mother ordered Very soon she returned all stiff and starched in a lovely clean dress Her mother kissed her. “I do de- clare,” she cried, “if you don’t look just exactly like a little queen. Are You sure you are still my dirty little &irl?” “I'm still vour little girl, but not your dirty little girl,” laughed Little Miss Muffet. “But 1 am your hungry little girl." “Well, here i3 your feast, oh, Queen,” sajd Little Miss Muffet's mother, handing her a big bowl of delicious curds and whey. Make Little Miss Muffet's coat and bonnet a dark green. The fur should be tan. HOME NOTES In high favor with smart hostesses Just nuw is the electric samovar of gleaming brass. Like its aristocratic Russian ancestors, it is used for the brewing of tea, and is particularly convenient to serve from, as the lquid ean be drawn from the small tap at the bottom When it is possible to prepare “the cup that cheers but does not inebriate” with so little trouble as the use of this samovar entalls, one enjoys serv- ing it often. What confidences and lit tle pleasures are shared in the candle- it tea hour—how refreshed in mind and body one feels after a cup of the tragrant brew in pleasant company! But quite aside from its important mission of encouraging the virtue of tea drinking, the samovar offers itself as a distinguished adornment for the dining room side table. Nutrition Nuggets. A Chinese delicacy that is very nour- ishing is the edible bird's nest. These nests are the homes of birds that butld In high cliffs. The nests are com- posed of sea weeds. Although a sult- able food in some parts of China we know them only as delicacles served on special sightseeing trips in cer- tain Chinese quarters of great cities. An ordinary division of edible ofls is as foiows: Volatile oils and fixed ofls and fats. The volatile oils form part of plants and may be driven off by heat. They are permanent in ordi- nary spices. Fixed ofls or fats may be either animal or vegetable in origin. These vegetable oils come from seeds of plants and the animal olls from flesh of animals or from dairy prod- ucts. A comon division of fish is as fol- lows: (1) Fish with more than 5 per cent of fat. Among these we have sal- mon and herring. (2) Fish with 2 to 5 per cent fat including halibut, perch and most white fleshed fishes. (3) Fish with less than 2 per cent of fat in- cluding cod, haddock, sea bass, floun- der and pickerel. These last are the most easily digested. Fish contains a larger amount of water than meat. This fact makes the percentage of nourishment lower, but is thought to be one reason for great- er ease in digestibility. The tomato paste found in many Italian markets s made by crushing the tomatoes, straining the mass and then removing the moisture by evapo- rating in a vacyum. This brings the mass down to about one-quarter the ordinary volume. The flavoring is add- ed to sult the taste of the maker and the whole makes a very savory addi- tion to soups and entrees. Probably not many of us realize that the sweet potato belongs to the same order as the morning glory. It is supposed to be a native of tropical America. The best method of cooking is baking. Sweet potatoes should be cooked at a low temperature for a long time. One authority suggests that since the sweet potato lacks body- building material and fat it may very well be combined with peanuts as part of & vegetarian menu. A Richness of Flavor recommends "SALADA’ T X A to every discriminatin drinKer. Its freshnessan ty are a constant delight. B tea Ay e U B Bt A Can a Man ’:,;’r::;::"uflorothyl)ix O, FRIDAY, SEPTEMBER 1 Shows How Indulgence Brings Unhappiness A Man Is “Too Good” to His Wife When He Puts Up With Slack Housekeeping, Extravagance or Selfishness—The Matrimonial Partnership. MAN asks: can be too good to his wife. Husbands and wives are just as easily “Can a husband be too good to his wife?" So can & wife be too good to her husband. Yes. A husband spoiled as bables are, and they react to spolling exactly the same way that babies do. They become peevish, and fretful, and unreasonable. They how!l for the moon. The more they are given in to the more they demand and the more unrelenting their tyranny becomes. They smash things in sheer wantonness, and they need nothing on earth §0 much as to be turned scross somebody’s knee and given a good spanking, and made to behave themselves. All of us know plenty of men and women, with many fine and noble qualities, who would have made splendid husbands and wives if they had not been badly spoiled by their over-Indulgent wives and husbands. But instead of being disciplined, and forced to control themselves, and made to act like reasonable human beings they had their weaknesses indulged, their selfishness encouraged, their exactions given in to, until they became a curse to themselves and to those who had the misfortune to be married to them. Of course, when my correspondent speaks of & man being “good” to his wife, he means it in the sense of being indulgent to her. No man can be too #00d to his wife in the way of being kind, and tender, and sympathetic, and Just, and fair to her. But he 18 not good to her—in fact, he does her a cruel wrong—when he is overly indulgent to her. He ruins her life no less than his own because the spoiled wife is never bappy. she has not, and that is just beyond her reach. She is always discontented, restless, dissatified, wanting something She thinks only of herself, and her pleasures, and the self-centered can always find flaws in their lot The only contented wives are those who are doing their part toward making thetr marriage & success. The grafting wives are always whiny, and com- plaining, and dh_qxrunth‘d. .. A MAN. for instance, is 00 g00d to his wife when he lets her her end of the matrimonial partnership. work and make the money 1o support a home. comfortable home. .. ie down on His part of the contract is to Her p: is to make a There are many husbands to live around in boarding women who refuse to do this, and who force their houses and hotels. There are many more women who are s0 lazy and shiftless that they keep their houses as dirty as pig stys, and never sit their husbands down to a meal that isn't a firstwid to the coromer. There are men who have to get up and get their own breakfasts before they start to business, while their good-for-nothing wives slumber and sleep. There are men who have to come home after a hard day's work and help get the dinner, and wash the dishes, and bathe the baby, and sweep the floors, and do all the housework that their trifiing wives have left undone. Nothing but a woman being & bedridden Invalld excuses her for not doing her share of the work and for mot feeding her family on properly cooked food, and any man is very silly who puts up with slack housekeeping from an able-bodied wife. She would get busy quickly enough with the broom and the cookbook if she knew she would lose her job unless she made her man comfortable. A man is too good to his wife—or too bad to her—when he lets her ruin him with her extravagance There are men of ability, men who are industrious, men who are filled with ambition and who were on the high road to success when they married. But they got spenders and wasters became just a frantic struggle to keep even with the bill collector. for wives, and thereafter their lives Strive as they would, they could never get ahead. They had to let every opportunity pass them because they never had a cent to put into any enterprise. Every dollar had gone to pay for the wife’s clothes. and entertaining, and trying to keep up with the people better off HE man who never says “no” to his wife’s ceaseless demands on than they were his pocketbook may think that he is being g0od to her, but in reality he could do her no worse turn. you can a greedy child. Such women are the daughters of the horse leech. forever crying * For you can no more satisfy a greedy woman than fore, more, more,” and in the end, when the crash comes, the extravagant wife is crushed under the ruin she has brought upon her household. A man is too good to his wife when he makes all of the sacrifices and she monopolizes all of the privileges. There are households in which the husband has no rights gr considera- tion whatever. He goes shabby, while glory. while wife goes forth to & 1 his pleasure are never considered. He walks, while wife rides around in a limousine. nd Winter resorts wife 1s arrayed like Solomon in all his He stays at home, His tastes, his comfort He cultivates selfishness in his wife by never demanding a square deal from her and by never making her give as well as take. And his reward is his wife's contempt, for no woman respects a man she can wipe her feet upon. Oh, ves, a man can easily be too good to his wife. The really good husbands are not those who make spoiled bables of their wives, but those who help their wives to develop into self-controlled, belpful, useful women DOROTHY DIX. (Copyright, 1925.) PERSONAL HEALTH SERVICE BY WILLIAM Healers. Here is an interesting query signed by a high school girl and written on stationery bearing the high school legend: My Dear Doctor Brady: We have a science club in our high school which meets weekly. The last part of the weekly program is devoted to a forum. Recently the subject of lamps used by physiclans was dis- cussed, and this led to the question of regular and irregular physicians. Mr. . our chemistry teacher, con- demned {rregular healers such as (a brand of short cut fad healers) from the standpoint of their educational qualifications and the pseudo scien- tific basis upon which they practice. This resulted in much objection on the part of some of the members of the class, who had received monthly neuncements from (local practitioners of the pseudo scientific system of heal- ing) telling of their remarkable suc- cesses in healing and some oOf the pu- pils knew of cases that had been healed by them. Mr. —— (the chem- istry teacher) said that many quack healers could have testimonials written up and signed by actual persons for a consideration of $3, more or less. He said that the recovery in some cases would be natural enough if there were nothing really wrong in the first place, an aspect of the question which he re- ferred to our psychology teacher. He sald that recovery occurs in many cases through nature's work alone, as regular or educated doctors are frank to concede, but irregulars claim the credit for such recoveries occurring under their treatment. The teacher finally said that we had bet er let the question rest with our own family physicians or we might write to you. Therefore I ask if you will kindly take the time to tell us as a club the viewpoint intelligent people should take on this matter. “Very truly vours, “(Secretary Science Club). Now that school is open we can an- swer the request calmly and without fear of successful malediction. First I must say that the letter is extraordinarily well written. I can’t find a single flaw in it. This is really extraordinary in a letter from a school pupil. Some of the letters I have re- celved are almost incredibly erratic even in the fundamentals of spelling and punctuation, and it is really ex- - |18 controlled by BRADY, M. D. ceptional to receive a correctly written letter from a high school pupll, a gen uine letter, I mean, and not one writ- ten for the express purpose of dis- playing letter writing ability. The chemistry teacher's observa- tions about regular and irregular heal- ers were correct. No one purporting to have any scientific knowledge could hold any other view. The “objection” of some of the pupils was character- istic of the educational unfitness of the youth of the day. They know too many things “which ain’'t so,” and not only do they know a great deal in that way, but they have supreme confi dence and assurance in their knowl- edge, which explains their “objection” to the facts given by the chemistry teacher in this instance. 1 have often tried to convey the suggestion that our popular education exploiting _interests, and here, I think, is a bit of evidence indicating how effective is the adverse influence. Some of these high school puplils will become legislators perhaps, and in the Legislature their ‘“‘objec: tion” to science or truth will be trans- planted into viclous laws, class legisla- tion, granting privilege and standing to the children of their exploiters that these may the more thoroughly exploit their chiidren. Yesterday's “Puzzlick.” Said an envious, erudite ermine, “There is one thing I cannot deter. mine: When a man wears my coat He'’s a person of note, ‘While I am a species of vermin Copyright, 1025 Kora Konia ... for Sore Skin and sure a bug killer ashckFlagPowdc;... C frLroum and SPRAYER Quick death to flies, mosquitoes, roaches and every other The best Liquid pest and it costs less! GROCERY AND STORES Black Flag Powder, 15c and up SUB ROSA BY MIMI Lazy Lillian. There are two kinds of fat people— those who are born fat and those who acquire fat through sheer laziness. In a recent article I exhorted the despairing fat girls to be of good cheer, for very often it is easy to overcome the handicap of too much weight—if the surplus of avoldupois is accompanied by a genial disposition, a good line, a trick of dressing well and a muscular frame that rather ex- cuses the overweight. But I did not mean to convey the idea that the Lazy Lillians of the world are to be permitted to grow stouter and stouter and still retain their popularity. The big, healthy, strapping girl who is big in proportion to her size and muscular development is a very dif- ferent thing from the rather sloppy- looking, pudgy creature who allows the rolls of soft fat to accumulate without doing anything to stop it. The particular Lazy Lillian I have in mind has cause to rue her idleness and carelessness which have allowed her to grow from an attractive, plump young person into a waddling, over- stuffed figure which excites ridicule from all. You see, she was engaged to a slim, attractive young chap, who had pre- Viously been engaged to a stunning girl—a regular Diana. Still, he loved Lillian, remained true to her, and they made a thoroughly happy pair. Then little L. began to grow lazy— decided to give up the swimming and iding which had kept her in trim— announced that since she'd bagged a man, the need for proficlency in these sports was no longer existent. And gradually a chin was added here, a full inch of flesh on the arm there, until at 24 our heroine was just such a comic figure as you ses de- picted in the well known funny pa- pers. And she didn't care. In spite of all her fiance's chafing and teasing she continued to eat thou- sands of chocolates, to sleep all day, to hire taxis instead of walking. When her friends remonstrated with her, asking her why she didn't snap out of it and try to improve her ap- pearance, she laughed—a long, lazy chuckle—and said: “Why should 1? I'm comfortable. And Henry likes me all right.” But Henry aidn't like her all right. He was first annoyed and then di gusted at the sluggishness of h temperament—at the perfect com- placency with which she accepted the fact that she was far too fat to be pretty any more. And so Henry and Lillian are no longer engaged—and the lazy one is desperately striving, by means of baths and cures, to re- gain her slim, girlish beauty It doesn’t pay to let yourself go. If vou can save vourself from overstep- ping the weight mark, do it, and pre- the respect of your friends. \ere’s something unattractive in ht of a girl too lazy to take the > to keep herself young and Mimi will be glad to answer your love questions. ' Just inclose a stamped, addressed e for personal reply (Copyright, 1 MODE MINIATURES Repeatedly we have heard it rumored that bobbed hair was “out.” Then all of a sudden some new bob is introduced and our faith in the mode is restore The closely-cropped shingle that exposes the ears and resembles a man’s cut in back now focuses our attention. Startling—severe—trying —yes, all of these and unwise for most women to risk. But if your cloth, your figure, your whole make-up express poise and sparkling sophistication it should prove a triumph. The youthful type or the woman whose features are large and severe needs the softness which the other style of bob affords MARGETTE. Steamed Fruit Pudding. Four ounces of suet, one-quarter pound of sugar, one apple, two eggs. one-quarter pound brown sugar, on half pound of chopped figs, one-quar- ter pound of breadcrumbs, one-quar- tér cupful of milk, three ounces of flour, Cream the fat and add the fruit and sugar. Soak the bread- crumbs and add beaten egg yolks. Combine the mixtures and add the flour. Beat the whites of eggs until tiff and then stir into the puddin FEATURES, Preparing Fruit and Vegetable Pulp BY LYDIA LE BARON WALKER. ‘When bables are quite young they can begin to take other things be- sides milk. Before a child is a year old he may be fed several things, in very small amount. For instance, occasionally a teasponful or more of freshly extracted orange juice is good for him when he is but a few months old. And from this time until he is getting ready to eat solid foods he can gradually increase the list of liquid nourishments and soft, almost liquid, foods. Scraped apple has for generations been one of the first fruits given a baby. The number of fruits that may safely increased in variety and even more gradually in quantity. A wee taste of cereal and cream from the dish mother is eating will be relished. Probably very little actually will be swallowed. Most of it will go on to the bib at first. But baby is getting a flavor of something mother is eat ing, and a taste is acquired for just the very food he should like. Now it is a treat. Vegetable Juices. The juices from vegetables as well tots ‘with impunity. Rhubarb, not too sour; tomato ste 1 until liquid, the water in which h peas have been cooked (if properly seasoned is delcious), asparagus water, hot nicely seasoned; water in which celer: has been boiled, etc., are suggested Later on, when mashed p him, he can be given fresh T rots, asparagus, spinach, etc well to press the vegetables t a sleve. This will eliminate a skins of peas and fragment rot skin, or too coarse spi asparagus. Variety Desirable. Milk puddings, such as junket (very digestible), custards m but strictly fresh eg rice puddings, especially of milk and without eggs, etc. useful. It is cnized that a varied diet to the good health of a and children are get ting the benefits of variety in foods also. Peanut Stuffing for Duck. ‘Three-quarter ¢ 1 of er crumbs, two rine, 1f cu one few drops of onion and cayenne to Mix the er crumbs In the peanuts, then add the cream and finally t marg seasonings. THE FRUIT SHOULD BE SCRAPED UNTIL IT IS REALLY LIQUID FOR TINY TOTS. be given Iy in this way has been increased until today most all the gar den varieties and some tropical fruits are considered good for the child. If one kind is found that disagrees with him (or her) it should be omitted from the diet, but it is well to try as many kinds as are available in their perfec- tion. A morsel of scraped banana, which is a heavy fruit, can be given One mother cured her ar-old child of a stubborn case of constipation by this means, but she was very careful to have the fruit absolutely ripe. The skins began to darken before a banana was thought fit to giv Scraped Fruits. When a child is very fruit, of whatever kind, should be scraped until it is almost liquid. Cooked fruits, such as prunes, should be pressed through a sieve. Before the pulp can be given, strained fruit juices may be, in small quantities, of course. A teaspoonful fed at one one time should be all, at first. Cultivating Taste. The time comes surprisingly early when a child begins to eat foods that are not liquified, such as the scraped From then on the diet can be young _the Polish up-the Handle of the Big Front Door A lasting lustre, quick and easy to apply. Buy it at your grocers, hardware, druggist or se ! ; A hNNRARM gy iy, Seal Brand Tea is of the same high quality Heinz Oven-Baked Beans are prepared-with that extra helping in mind The same oven-baking that makes them so appealing also makes them more digestible. “Oven-Baked” on 2 Heinz label means “oven-baked” in the Heinz kitchens. HEINZ OVEN-BAKED BEANS Look for “oven-baked” on the label New salad-msking recipe book sent for four cents in stamps o7 H.J . Heinz Company Pittsbuegh, Pa.