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WOMAN’S PAGE. Cooking for | | Sick Persons \arious Dishes Are Important Contributions to the Successful Nourishment of the Person Who Is Convalescent. The stomach of a sick or conva- nt person or a person advanced in irs requires food to be tried gradu- Jv, in much the same way as a ing child is fed. First, in the case recovering from an iliness, it is the nid diet, then the simple, digestible olid food, until the normal diet is es- blished It is the diet for this period, between the liquid diet and the healthful stage, wat we wish to speak about first. Small quantities of nourishment at -hort intervals should be given at first. The breakfast may consist of warm baked apple with cream and sugar, a spoonful of well cooked cereal, Cupful of cocoa and a piece of hot raped meat ball is good for lunch- con. Take a slice of juicy round ~teak and with 4 dull knife scrape off the tender part. Form into a ball, #asoning slightly with salt, and cook quickly in a broiler. Chicken pomada is »nd nourishing dish escent or elderly person. of the breast m for this afte -4ng very tender. Rub the meat with % potato masher to a fine powder. Thin this gradually with half chicken sroth and half cream to the consist- ney of a puree. Season and serve 10t in a bouillon cup. Sweetbreads are delicate and nour shing and should first be soaked in cold water, then carefully cleaned, then boil for 20 minutes. Plunge in cold water for a minute, then they will be very white and tender. Cream ed sweetbreads is the best way to serve them for the sick. Use half a cupful of cream, a heaping table spoonful of butter, salt and pepper to taste, and the yolks of two e. ss. Heat the butter and cream, and drop in the sweetbreads which have been nicely picked up. Break in the eggs and serve at once. The delicacy of the dish depends upon not cooking after adding the eggs., Serve on toast. To make beef €ggs, beat up one egg and add one teaspoonful of beef ex- tract. Melt % ounce of butter in a ing pan. Pour in the egg and stir quickly until it begins to set. Have a piece of toast ready, butter it, and pile the mixture upon it This is a good dish for the elder] Ask your butcher for a veal kidne: Cut from it all the fat it in cold salted water for 15 minutes, then dry and put it in fresh cold water, about a pint and a_half, and let it Stew for an hour. After it has stewed half an hour add a_finel sliced onfon, a teaspoonful of pow- dered sage and some salt, pepper and nutmeg. Perhaps you will like this way of preparing: When the kidney comes from the butcher's, leave a thin layer of fat around it and put it in a pan with some cold water. Highly season the water. Place it in @ hot oven for about three-fourths of an hour, basting frequently. Turn it at least once. The gravy from this poured over potatoes will make them taste delicious, particularly if -y are sweet potatoes. A ve nourishing toast can be made by shredding very finely two or three ounces of lean beef. Put it fn a saucepan with half an ounce mélted butter and brown it over quick fire. Season with a very lit- another tasty for the conva- Use parts boil- | eggs and the white of one. Slice and put | per and a little chopped pursley and place in the oven for a minute cr two to set. A little cooked rice or some chopped fat ham can be added on occasions to make a variation, or the whipped white can be added to the beaten yolk and the fluffy result will not fail to please. Savory custards are easily made. | Take some good stock and to three tablespoonfuls add the yolks of three § Beat to- gether with pepper and salt and pour info tiny buttered molds. The cus tards can be baked in the oven and must be turned out very carefully Surprise cggs are made by baking some large potatoes, cutting off the tops, then slipping an egg into a hole made by removing some of the potato and then placing in the oven. Even hidden in this way the yolk may be ob- jectionable to a child, so the eggs can be very lightly poached and then mixed with the cooked potato with butter and salt. Fill up the potato skins with the mixture and return to the oven to get thoroughly hot and slightly browned on top. Egg toast makes a good sweet for children. Slightly moisten a slice of bread with milk and dip it in a beaten €gg, so that all the egg Is absorbed. Fry, sprinkle with powdered and serve with jam. Instead of making a large baked sweet custard, make little individual caramel custards with the caramel only slightly browned, or custards made in the same way with maple slrup are always appetizing and nourishing. Liquid Food. Only the best of beef will make the best beef tea. Have a pound slice cut from the middle round of “heavy" beef. Do not chop this, but cut it into cubes, removing every piece of fat. Pack closely in a quart glass jar, leaving an inch of space at the top and fit on the cover and rubber. Set the jar in a deep Kettle of cold water and cover the Kettle tightly. After it comes to a boil, let the water boil 3 or 4 hours. Set aside until the water is cold, and then place the jar just as it 1s on fce until needed. Take two tablespoonfuls of this extracted juice nd dilute with twice as much hot water, add salt to taste, and serve at once. For chicken broth, a small chicken or halt a large fowl, thoroughly cleaned and with all the skin and, fat removed, should be chopped, bones and all, into small pieces. Put them quart of bolling water. Cover closely and simmer over a slow fire for two hours. After removing, allow to stand, still covered, for an hour, then strain through a sieve. Take one pound of sirloin of beef, warm it in a boller before a quick fire, cut into cubes of about one- fourth of an inch, place in a lemon squeezer or a meat press and forclbly extract the juice. Remove the fat that rises to the surface after cooling. Do not really cook the meat. To make barley jelly, put two table- spoonfuls of washed pearl barley in a saucepan with a pint and a half of water, and boil down to a pint. Strain and set aside to cool and set into a Jelly. Serve with cream. Orange juice may be added to grape e salt. <e two thin slices of toast and butter one side of each piece slightly. Then spread the beef over ach slice. Place on a dish or plate and serve very hot. . Chocolate blanc mange is nourish- ing and tastes good. Melt three- fourths of an ounce of scraped choco- late with a little water and two table- spoonfuls of sugar, stiring:: wntil smooth. Heat in a doubta:boiler one and one-half cupfuls of mflk. When hot add the melted chocolate and pour this mixture over the yolks of tWwo egzs, then beat in with two ta- blespoonfuls of sugar and two tea- spoonfuls of cornstarch dissolved in « little cold milk. Stir well into the hot milk and cook until it thickens, about five minutes. Remove from the stove, beat well, add a little vanilla, then pour into molds. Serve h cream. ruit juice gelatinized and chilled 1 for a little nourishment be- n meals. Orange jelly is easily olded in an empty orange shell, made by cutting a cover from the top of the orange and carefully scrap- ing out the pulp, which leaves a cup- shaped mold for the orange jelly. Tie the cover with a yellow ribbon, and if you place a yellow flower near the cup it will be an attractive surprise to the patient. To make the jelly, use the juice of three oranges and one lemon to a quart of jelly, following the rule of any good make ot gelatin. Protests From Nursery. Sometimes a mother has to set to work to find new ways in which to serve eggs to bables, especlally when a child dislikes the yolk. When this the case a mother may scramble the eggs and sometimes a little tomato sance or chopped ham can be added to make a varlation. She can serve omelets and she can conceal eggs in milk puddings. One way to cook a chil breakfast is to beat it up in little milk, k a slic of bread in it and fry this with bacon. Another method which will please a child is to. make tiny individual omelets in a scallop saucer, or tiny dish. Butter the dish, beat up the egg with salt, pep- HOME NOTES BY JENNY WREN. is Since early American furniture has ome into such wide favor most of us | ave discovered that we admire it quite naturally. With some of the Italian. Spanish and early English fur- niture we have felt a little ill at ease. We have had to make an effort to educate our taste to a sincere appre- ciation of them, but not with the early American style. The reason is obvious. It is our “home folks” in furniture design. It was built for and by our own ances- tors—people with the same ambitions and ideals, the same conceptions of home life and home comforts as our own. Duplicates of the wing chair, light juice, making a refreshing drink, or the raspberries and currants may be sweetened and diluted with cold water. How to Take Raw Eggs. A raw egg beaten up and mixed with a cupful of milk or coffee makes a very nourishing drink. Stir the egg well in a cup and pour in the hot cof- fee. This method will prevent cur- dling. Cream or milk and sugar should be added unless they are ob- jected to. If raw eggs are ordered for a sick person who dislikes them, it is well to make them as palatable as possible by keeping them on ice until they are very cold, and then serving them in a cold glass as soon as they are opened, and be sure that they are strictly fresh in the first place. MODE MINIATURES Winter now calls forth its devotees —to ski, toboggan, to skate. But probably the last call is the most often heard, for its following need not depend on hills for the enjoyment of their sport. Are you a speed king, or st:iving to be? Then acquire a pair of tubular skates—the lightest, the fastest, and strongest kind made. Their runners are longer than the average and con- sequently skim over the ice with joy- ous alacrity. Are you more inclined to modera- ! tion—to graceful figure cutting? Then choose the old-time hockey with short runners that have a slight it in front. MARGETTE. Beef Sausages. Take two cupfuls of chopped beef, one-half a cupful of gravy, two cup- fuls of mashed potatoes and one cup- ful of bread crumbs. Season highly, form into cakes, dip in flour, and fry in hot lard. My Neighbor Says: When pressing seams, try using a medicine dropper filled with water and travel slowly down the seam. This furnishes Jjust enough inoisture for press- ing. When your cord on the elec- tric iron becomes worn and frayed, try bandaging it with adhesive tape. It will last months longer. ‘Woolens are hardened by the use of strong soaps. Make a suds of white soap and wash woolens in it, wringing them out of the suds instead of out of clear water. When putting away cooking utensils, remove the covers so as to permit any odor of foods that may be retained in them to escape. Turn the children’s colored dresses inside out before hang- ing them on the line, This will prevent fading. 3 Never have unnecessary furni- ture or_ hangings in a sick room. Everything should be washable. Cover expensive ta- bles with layers of newspapers and white oilcloth. It is not stand and chintzshaded glass lamp spown here can be found in almost any furniture shop moderately priced. (Copyright, 1926.) necessary to spoil polished' ta- bles just because they happen to be in a sick room. sugar, | with salt into a saucepan and add a! THE EVENING Past Doesn’t Count. A letter from Mary K: “The man I love has been going with me for two years. Just lately he's been act- ing rather strange, kidding me about my being slow and suggesting that we ought to go about more. “The other night he amazed me by showing up at my house with a girl friend of his. She lives next door to him, and they've been pals for years. I wouldn't have thought anything of it, but she was dolled up to the ears, and acted awfully fussed at meeting me. Sort of as if she were putting something over on me. an has proposed to me three { times already and I have never really accepted him, although I've always meant to, some day. Now that I'm so worried about his behavior, it seems [to me I can’t wait for a fourth pro- posal. I'm ready to accept right no Shall T write to him, and tell him so?" Poor Mary She has a hard les- json to learn that no girl can depend on the tender vows of the past unless she's having definite proof of their sincerity in the present. ., anley has proposed to her three times, but she can take no comfort n that fact; unless he proposes to | 1gain, there is nothing for her to ay exclaim indignantly: “Yes, told me so many times he's crazy about me why should I doubt him now?” No need to doubt him now, unless | there's something in his manner that {makes you uneasy, and there is; you've told me yourself, Mary K. If he were acting his natural self, perhaps you would rely on the old proposal, perhar that his offer still stood. But in the light of his recent actions you would look rather foolish penning a blithe note to the effect that you have de- cided to accept his of the 18th of last month It will, for one thing, give away to him the fact that you are rather wor- ried, and if he has experienced a change of heart toward you, you will be in a humiliating position. All the tender sighs and whispered vows and ardent proposals of the past do not matter a bit. It is the pres- ent that counts. If he's belng faithful and constant to you tod: as he was two years ago, then you may go to him secure in the knowledge that he loves you and really wants you to marry him. But while you're vaguely suspicious of his new manner, while you're puz- zled and anxious, don't try to draw comfort from the fact that he was yours, Don't try to hold him to something he said in the past. Understand that a single week may have turned him utterances may belong to another self for which he will not hold himself responsible now. Learn to accept the hard, cold facts as they are; past devotion counts for nothing. Does he love you now? Never accept a proposal that's grown cold from waiting too long. Mimi will be glad to answer any inquiries directed to this paper, provided & stamped, addressed envelope 1s inclosed. (Copyright. 1926.) take it for granted| to a different person and that his past | MOTHERS AND THEIR CHILDR! The Young Decorators. One mother says: I try to make the children's play activities constructive in nature when- ever possible. To this end I allow them to use their water-color paints to decorate the cheap coat hangers that come back with clothes sent to the cleaners. They painted the snap clothes-pins that hold their window curtains back at night, and Junior painted a border around a plain white pasteboard shoe box which he uses for his handkerchiefs and neckties. These things are much more precious to them than any gilded ornaments that could be purchased. (Copyright, 19 Soup With Vegetable Stock. For this very nourishing broth use any Winter vegetables that may be at hand, such as potatoes, carrots, onions, beets, spinach and cabbage. The variety and combination will de- pend on individual taste. To make a soup cook the vegetables carefully in hoiling salted water, simmering gen- tly until all of the julces are well ex- cted. Some care and ingenuity will be required to maintain the bal- ance of flavor. Some will prefer to have the flavor of strained tomato, others will prefer the flavor of a num- {as not to look as if 1 was hurry up | peece, and ma sed, Well, theres one ber of combined vegetables. When the stock is satisfactory in flavor and consistency, strain and serve as a clear vegetable broth. Bickering. Children in the pre-adolescent stage love to bicker. They call it argu- ment. When the teacher said to Sam, “You're wrong. If the man sold for less than cost he must have lost. Why t it? You're wrong. That and Sam asked belligerently, can't we have an argument about it? Does it have to be one- sided?” He thought he was be- ing highly intellectual, ponderously thoughtful, but he was bickering. It is hard to be patient when this happens. It is a very bad fiabit for a child to get into because it gives him a wrong notion about thinking. He thinks he is thinking when he searches in his mind for a stream of words to contradict you. He is think- ing, but it is a very poor quality and a very poor attitude. When the child begins to discuss a point that holds no room for dis- cussion it is best to check him with a steady look and a silence. The more you talk the more eager he is to answer. He is 80 set on his own line of speech that he cannot hear you. Literally, he does not hear you. Ears by themselves cannot hear. The mind must listen in before anything hap- pens. So when the rising tide of words threatens to overwhelm you just sit back and listen steadily without a word in reply. Smile and close the discussion in silence. Later on when “Well, an opportunity offers let him know that when two and two are joined together there is a four, and no amount of wordy battling will alter that fact by a fraction. Only silly people try to argue against the facts. Our Children—By Angelo Patri STAR, WASHINGTON, D. ., FRIDAY, JANUARY 8, 1926. LITTLE BENNY BY LEE PAPE. My cuzzin Artie stayed at our house for dinnir today, being stake under onfons and mash potatoes, being my 2nd favorite kind of potatoes, my ferst favorite kind being mash potatoes with gravey, me saying, Wats for dizzert, ma? z It you had eny respeck for your digestion you'd try to think about wat your eating, you'll lern wat the dizzert is wen Nora brings it in, ma sed. Wich I did, being a apple ple, being my 2nd favorite kind of pie on account of my ferst favorite kind being apple with ice cream on top of it, and after everybody had a slice there was one | slice left, and I ate my peece slow 8o trying to finish it so I could have the | exter peece but not slow enuff to take | longer than wat Artie took to eat his slice left, who wunts it? | Wy dont you give it to Arti, he's company, I sed. Jest saying it out of meer politeniss, and ma sed, Well now I think that was very gentlemanly of Benny, don’t you, Wiilyum? Yes, I cant understant it, the pie seemed all rite to me, pop sed, and ma sed, Wat have you got to say, Artie? Give it to Benny, I'm jest as gentle- manly as wat he is Artie sed, and I sed, Like heck you are, you big sap, if you was half as mutch of a gentle- man as what I am nobody wouldent bardly reckonizé you O is that so, well Im more of a gen- timan in my finger than you are in_your big toe, you ignorant mutt, Artle sed, and pop sed, Lay off, ceese firing for Peets sake. Mother, give me that last peece of ple, he sed. Wich ma did and he ate it with fearse looks at me and Artle. Lessons in English BY W. L. GORDON. Words often misused—Don't “This 11 do equally as well. “equally well” or omit “equally say “this will do as well.” Often mispronounced—Alias. Pro. nounce a-li-as, the first a as in “day, { as in “it,” last a as in “at,” accent on first a. Often misspelled—Appetite. Synonyms—Direction, way, course, aim, tendency. Word study—"Use a word three times and it is yours.” Let us in- crease our vocabulary by mastering one word each day. Today's word: Finite, that which is limited. “Man’ finite mind cannot understand these things.” say Say and Cranberry Betty. Run_ some crisp toast through the food chopper to make one cupful of crumbs. Mix with one cupful of cran- berries, one-fourth cupful of broken nut meats and one cupful of sugar. Pour into greased ramekins and top with part of the crumbs stirred in one tablespoonful of melted butter. Bake for 20 minutes and serve hot with milk and nutmeg. Most of us learn to add and subtract and to raise an umbrella when it rains, however ruefully we may do so. But in trying to teach the distinc. tion between bickering and argument make the story plain. There are questions about which there are honest differences of opinion, and upon them thinking _people bring their powers to bear. We have never quite decided about the tariff and the taxes or the best parent for grafting red roses or sort of pavement best suited to automobiles or the finest poem Shakespeare ever ‘wrote. There's a fine fleld for argument, but it 1s distinct from bickerings. “Aw. Jumping off the bridge won't hurt you. You fall in the water and swim out. How could jumping off the bridge hurt yeu? I'd swim out again. Sure I would. Jumping off the bridge—"" “You remind me of the man who was executed the other day and said it didn’t hurt him,” said Uncle Ben dryly. “Well, it didn’t. He didn’t feel it. Héw could it hurt him? If the elec- tricity hit him he couldp’t feel any- thing.” “No, but it seems queer to me that he could say how it felt afterward. Usually they don’t, you know.” “Aw, you're just trying to string me.” But he pondered silently for some time and then said, “I see. He was dead. Then, of course, there was no argument abqut it. parents T, B SIS farke, Bloel 11 BY MARY MARSHALL. One thing that makes many of the new gray evening frocks so charming is that the chiffon or georgette is a soft, mellow shade that suggests noth- old cobwebs and the ONE OF THE SMART GRAY EVE- NING FROCKS OF THE SEASON. IT IS OF GRAY GEORGETTE, DRAPED IN FRONT, WITH PER. FECTLY PLAIN BODICE AND SKIRT ELABORATELY EMBROI- II)S};'RDI‘, IN STEEL AND CRYSTAL added fact that the gray is posed over a pale flesh-colored slip. One very lovely gray evening frock I saw was chiffon _of this mellow shade of gray over the flesh-colored slip, and the only ornament it contained was a ratker large rose shaded old rose tint. For my own part, 1 _have always found combina- | tions of gray and pink quite trying. There is something insipid about a cold, steely, bluish gray trimmed with light pink. But this color scheme was charming. The sketch shows another charming gray evening frock. It is of georgette draped at the front, with the skirt embroidered with steel and crystal beads. It is in combination with steel or silver bead or metal em- brojdery that gray has been used so much by well dressed women this Au- tumn and Winter. With the gray frock should, of course, go some sort of gray stockings—there is a lovely pinky gray that looks especially 1 n the left hip of | -and, of course, the shoes should be predominantly eray or silver. It is an intersting thing that many women who h:ve imagined gray as iuite unbecomirg to themselves find t just the reversc when they wear one of the new gray evening frocks. The effect of gray against the skin 1s quite different in the clear, uncom- promising lizht of day from what it is by the softer evening lights. Then, 100, many of the gray evening frocks show the gleam of silver or stecl and sometimes the glint of cryst Gray fur has 1 popular this Winte rhaps popu- lar is not quite th right word. X popular in the sense that it has be- ome commonplace, gray certainly not. It still rer often chosen by riminating taste. (Copyright. 1026.) extremely the woman of dis- Frequently the information as to food values is given to the housewife in terms of 100 calorie portions. While such tabulations are undoubtedly practical, they do not go far enough for the. woman who wishes to have accurate figures open which to base the diets for the family. It is a good plan to remember that the average portion food represents approximately calorfes of energy. 100 amount of energy daily diet as a whole But energy 18 only one thing to be considered, although it is wise to learn how to estimate value of small quantities of everyday food. a Of course, the only complete information on this point available for ready reference is to draw up tabulations for each food group in turn. If the housekeeper, for instance, has decided that she would iike such a table of food values in chart form for her Kkitchen, what are the first points which she will need to learn in regard to these small portions of food? Such a table should show at a glance the energy value of a given measure of food, as expressed in both fat and starch and then its body | building powers. Provided milk and fresh fruits and vegetables ire repre- |sented in adequate quantities, the minerals and vitamins so nee for growth and repair will b matically present. furnished by way to have Tomato Relish. One cup chopped green tomatoes, three-quarters cup chopped red pep- pers, four and one-quarter cups chop- ped celery, one-quar ablespoon celery seed, one-quarter tablespoon powdered cinnamon, one cup sugar, two cups vinegar, one-half tablespoon white mustard seed, three green pep- pers, one and one-half cups chopped cabbage, one and one-half cups chop- ped onions. Mix the cabbage, onions, peppers, tomatoes and celery. Sprin- kle with salt. Let stand over night and then strain. Combine with the other materials; stir thoroughly and place without cooking in an earthen jar. Let stand for a week or | of the average | Such a bit of in-{ formation is a help in estimating the | the | the all-round food ! FEATURES. BEDTIME STORIE They Compare Feet. You'll often find more ways than one To gt the very same thing done. ~—Old Mother Nature. Mrs. Grouse seemed very much pleased with the soft, deep snow. She was. In the first place it made her a warm blanket under which to sleep. At night she simply plunged into it and worked her way along the ground under it for a short distance. If Red- dy Fox or Old Man Coyote or Yowler the Bob Cat should happen to find the place where she went in they wouldn’t know just where she then was, S0 their chances of catching her by jump- ing on her would be small. Reddy had just tried it and failed. Then Mrs. Grouse lilg:d to walk about on the snow, for it made it easier for her to reach certain berries hanging on the bushes. You know she didn't sink in. Jumper. ¢he Hare was another who didn’t sink in. Peter Rabbit envied Jumper and he envied Mrs. Grouse. They were talking about the snow and what fun it was to be able to get about s0 easily while 8o many of their ene- mies were floundering about, and as Peter listened hé grew more and more envious. “I suppose it is all because Mother Nature gave you big feet, said he. “It isn't just big feet,” replied Mrs. Grouse. “I don't think my feet are any bigger than they should be for one of my size to look well. It is what goes with those feet this time of year. I am rather proud of my slen- der toes in Summer. But look at them now.” Mrs. Grouse held out on each side of each toe w sort of fringe of hor: e foot. Along s growing a points. When the space between the toes give her snowshoes, as it toes were quite long and with these horny fringes along euch she had what appeared at first glance to be big feet. “Are your feet like that?” asked Peter of Jumper. Jumper chuckled. “Hardly,” said he. “I don’t want any horny points be tween my toes. I should think the: would be most uncomfortable. No, sir, glve me hair every time.” Jumper held up one big hindfoot. It was big and the toes were long and spreading. The soles of his foot and his toes were completely covered with a thick coat of hair. He held up a S0 as to were. Her she put her foot down these filled in | |if it will only fore foot. It was smaller, but it also Clues to Character BY J. 0. ABERNETHY. Permanent Expression. Permanent expressions of the face are made by the consclous or uncon- scious action of the mind. Lines upon the face are caused by constant influence of the emotions, desires, and activities of the mentality. Actors express all emotions by calling upon the mentality to direct their facial expressions. By the natural lifting and 4owering of the skin of the forehead in thought, or in recalling of circumstances or | ideas, the forehead will be traversed by comparatively stralght . more lor less connected. These lines are | formed by the uctive exercise of the brain located in the forehead. If one’s disposition is melancholy, lines are mostly ‘downward from the corners of the mouth. Mirthfulness and a cheerful disposition give the lines an _upward _tenden with with a plate on top. ase & Sanborn's Seal Brand Tea is of the same high quality ine banishcs rain spots like magic. It yhines where everything else has failed. Used on the metal and e glass of all cars from Fords to Rolls Royce. Buy a can today from your grocer, hardware, druggist or auto BY THORNTON W. BURGESS3 was covered with hair, toes and all. Jumper also had snowshoes, but hi were of hair. Give me horny points every time. Then both Jumper and Mrs. Grouse laughed and each made footprints 1. the snow to show how the same end was gained in quite different ways. “It's nice to be satisfied,” said Pete Rabbit wistfully, —I wish I snowshoes. I do so. ust remember that you can squeeze into holes und hollow logs thi “ARE YOUR 2 ASKED Pr R OF JUMPE I cannot get more than my head into, and so you can be safe when I m trust wholly to my legs,” said Jumper Peter admitted that this was truc and right away he felt better. “Isn’t Old Mother Nature wonderful?” said he. “T mean, doesn't she do wont things? She has given both of snowshoes and re not a 1 haven’s a ¢ here and i hungry until this snow packs down or gets a crust. I don't care which it does do it soon." e bi “I do,” spoke up Mrs. Grouse. i care. I don't want 4 crust. When there is a crust I can't go to bed under the v and I do love to sleep under the No. sir, I don't want a crust “I"—began Peter, and stopped. Y see just then there was a sudden i terruption. p (Copyright. 1 Making the Most of Your Looks BY DOROTHY STOTE. Dear Ann: Aunt Mary needed one zeorgette beaded tunic dres dinner party to which she was ir vited. Well, I went with her to bu it, and had to restrain her from g ting a green one with contrasting s ver beads and a white silk slip. Au Mary is much too stout to wes thing like that, and as soon as s tried on a black one with black be and black slip she saw how mu better she looked. Yours for avoidi contrasts, LETITIA. (Copyright. 1926.) of those es for any curves running upward corners-of the mouth and ey from head, forming many parallel bows be tween the temples, they indicate a1 idle, roving disposition. lines, neither straight nor upright, re veal an erratic, passionate nature. among flow No, Indeed! “Waste not,want not” This rcfirs to man, not to Happincss S0das. N Body cver wasted them. Llappimess! t to sec folks Its r Happincss tilti e t to miss a drop. W, 3 T:ynityoursclf next time you'rc down near the Palais Oh,joy! Oh, Tea Room 1107 F St.,N.W. the If the lines are arched on the fore- Irregular After white, yellow is the common-