Evening Star Newspaper, April 30, 1926, Page 56

FOOD PAGE. F Lunchesns and Dinners Correct Table Service and Other Points of Impor-| tance to Those Who Are Preparing to Receive Guests. Twilies used on polished tables are still in good form, or a lace tuble- cloth with an under slip of color har monizing with the flowars used is fashionable cover. Double damask handsome table linen. and, although little move expensive in the first | pudding may be correctly eaten with a dessert fork, also layer cake. When you eat from a fork held in the left a | hand, the tines must be turned down is|or inward. When a fork is held in the right hand. the tines must be turned up. The short-handled little blice. it is less expensive in the end |implement with a small bowl termi hecause it we per damask. prefes Dinner napkins of bly folded square hape, but it is alse permissible to Told them in oblonz shape. They <hould further be folded in such a wa that will e easy for the guest to open way the napkin on her lap or on his kne AS o table illumina tion. do not have the lights too dim, and have andle lamp shades to harmon th the other decorations. che damask ave Hostess and Guest. At a ¢ when he are present. the host first to enter the room. and the hostess the last, but at a_luncheon, or at any meal where the hostess assumes the position of the h first to enter ti) panied by the guest of honor. The zuests should wait until the hostess ix seated bhefore seating themselves their partners If 2 fork or spoon is ¢ even the waiter should attempt pick it up until the guests have left the dininz room. If a lady drops her glove or handkerchief when she rises to leave, it is the duty of her escort to look out for thi pick up anything herself. should never push in a cha rising from the table. This i an inflexible convention. What Waiters Must Know. When dealing with untrained wait- ers or waitresses, two special point have to be insisted npon: First, that the rizht hand must be used in plac ing the guest. and the left hand used in placing or removing from the left. Recond, that a waiter must never stretch across a guest for any pur- pose whatever. «The perfect waiter will not move or touch the water glasses or goblets, Also, they will be refilled without a drop of water going anywhere éxcept in the glase, and this without the slightest _inconvenience to the guest and without allowing the water to make a noise in pouring. This calls for skillful work on the waiter's part. Tt also calls for the right kind of a water pitcher, a pitcher not too large or too tall, and one that pours easily. Not all handsome pitchers are good pitchers. If it is necessary to move A goblet, it should be moved by press- ing two fingers on the flat standard and by means of this pressure draw- inz or pushing the goblet over the tablecloth. If a plain, unstemmed zlass is used, the fingers of the waiter must touch only the thick part at the | hase. the rule in both cases being that no other person than the guest may touch the glass at the part where his or her own fingers touch it when lifting it while drinking. To remove crumbs from the table in the old style of performing this function is decidedly out of date. No | longer are the tray and brush used. | The crumbs are still removed. but with a difference. A small napkin folded still smaller is used and the erumbs are brushed onto a very small plate of the bread-and-butter size. The whole performance takes place with such a light touch that a guest, engaged in pleasant conversation with her dinner partner, may never realize that it is being done. *On the other hand, a perfect guest does not spill crumbs to be removed. Table Cutlery. Among the allowable foods listed to eat with the fingers are: Radishes, olives, salted nuts, pickles, celery, and asparagus when the little tongs are not provided, and lettuce, endive, or Ttomaine when cut to dip in French dressing or In salt. Also strawberries | when served with the hulls on, and | pe peache¢, plums, apricots, ap-| P nd zrapes, as well as biscuits nd all small cakes. Usually the large seeded fruits are pared and | auartered. An orange one hardly dare | ach without one of the spoons | oted to its use. An ear of sweet | n max be held firmly in one hand. | holdérs are not provided. It correct 1o use the fingers in | t2king 4 Jump of sugar from the howl, It if the waiteror waitress puts a ump in yeur cup. or an olive on your Plate if the hostess does so, the olive and the sugar tongs must he Legs and wings of fowls and birds may be taken in the hand, bhut this practice isinot much in tavor. a A v upon corn fork nsed. nd sandwiches cut in fan b . are_all permitted under this privilege. This about completes the list of finger freedom which modern hle etiquette grants. It is preferable to use a spoon with slender handle and a smal ) eating a fruit cocktail, "ther than a fork. A cockiail usually hag a lot of good fruit juice which it i= very exasperating to have to leav and which, of course, it is impossible to convey to the mouth with a fork. A spoon‘can he used both for the fruit | and its juice. A spoon should be used in helping | one’s self to potato chips. Dessert poons are used to eat sweet puddings rice puddings, or steamed fruit pud dings. or custards, or any kind of pudding. Dessert forks are used to eat | pie, or rich frosted cake, or_cream puffs ec und such food. Cottage ! st and hostess | should be the|served with meat or fish at a dinner | e should be the | dininz room. accom- | ho quite | the dish. removing from the right of | for |or even entirely undone if unwise eut- | so much better than |nating in three prongs, and intended to aid in the consumption of ice cream, is called an ice-cream spoon by some jewelers and an ice-cream fork by others. The prongs are meant to jab into a firmly frozen helpi of cream, and the small spoon-bow! per mits of only a small portion reaching | the mouth at a time, guest is saved from chill invention is called either poon, whichever yoir choose. Serving Pickles. pickled so that the This little fork or Small cucumbers ‘may be or luncheon, either by placing a por tion on the dinner plate or by having the waitress offer them. Tiny gher. may be served like olives, for s d'ocuvres. If the waiter serves them. 1t should be with a fork or spoon, and, if offered as an accompani- ©OF | ment, the guest should help himself “{ by means of a fork or spoon plac opped. ";"‘ime dish, but if the gherkir d in e a substitute for olives and are served in the littel hors d'oeuvres dishes, they may then be offered to each other by the guests between courses and eaten as finger foods like olives. At a large Never should she|unq formal dinner the hors d'oeu &uest | are often offered by the waiter and placed in | a spoon or fork may then be Special Points. When placing the silverware, the oup spoon should be at the outside. n ‘the right. and the knife for the fish course next to it, then the knife the main meat course. At the usual home dinner the salad fork zoes next to the meat fork at the Inft of the dinner plate. The general rule for placing silverware is that the piece tc he used first is the farthest from the plate. The diner s from the out ide in. so to speak, but there is an other rule which forbids more silver ware than enough for three courses to be placed at the initial setting of the cover, so that if you should have | fami soup, fish, the main meat dish, and perhaps game, vou may then place the salad fork gt the time the salad course is served. Finger bowls should be brought on after the sweet urse, and before the dessert. The real dessert is fruit, or fruit and nuts, with or without bon- bons, candied peel or other sweet- meats. We do not always have this dessert at the close of our meals. The coffee has nothing to do with the finger foods. Kindergarten Food. There was zreat excitement in the family as the new§ came of Cousin Clarissa’s new venture. “All my life.” | she sald. “T have wanted to have the | fun of running a kindergarten and now I am going 1o do it. I know just the right voung teacher to médke the children happy and I am going to de vote my time to planning their food.” So Cousin Clarissa began this proj ect and the result was that the chil dren ranging in ages from four to| seven had not only the best food, but | a very enjoyable time besides. ! Cousin Clarissa was careful to give | these youngsters a morning lunch and a noontime meal that fitted in well with the diet given by their mothers at home. She talked with these same mothers and soon had them so keen about the project that the kindergar- ten became a great success. Mothers were eager to let their children come. if for no other reason than because they learned so much about the right kind of food to eat. “We should almost call this a school for diet,” sald Cousin Clarissa, “but I don’t want to make it sound so unin- teresting."” After various talks with the mothers the children had for their hreakfast either baked apple. or scraped apnle sauce. or,strained stewed prune pulp and a cup of wheat. or rice served with one-half cup of top milk. Then they had two slices of buttered toast | with three-quarters of a cup of milk to drink. This brought them“to the kinder- | zarten in a very comfortably well fed State, but even so. at half-past ten Cousin Clarissa gave each youngster three-quarters of a cup of milk with two crackers. Then she sent them home for their noon-day dinner and they received a cup of cream of vegetable soup with toast fingers, one-half cup of some strained green vegetable with two slices of bread and butter and a fruit dessert. At supper the youngsters en- joved a baked potato with two slices d. a small cup of milk to drink dessert, consisting of one-half cup of junket or tapioca pudding or plain cereal with a bit of sugar and | top milk. Taken all in gll Cousin Clarissa’s | venture was a great success and grew | to be a model for the neighborhood. Mothers who had ver . of diet problems began to rea children of the neighborhood in the | kinderzarten were ziven very special re. “Iven when they are well fed babies the good may be partially ing is followed during this pre-school age. (Covyricht. 1926.) - Rl_!_ubarb Is in Season. Here rather are some seasonable and unusual—save for the frst— nub recipes. If vou _prefer 1harb just stewed or baked, then all means have it that way, but | vou like variety try it in some of | these other wa Peal and ent pieces. | enomgh ey b vhubarb in one.inch it in a saucepan. Sprinkle with sugar, and add Water fo prevent mixture Rhubarh contains a Inrze percentaze of water and there. fore very little dditionz1 water i needed. Cook until soft. Rhubarh is ometimes haked in an earthen dish. 1t haked slowly for a long time, & rich red color, Rhubarh Charlotte. four or five stalks of rhubarb with plenty of sugar, very little water. and the grated rind of half a lemon: then beat to a pulp. a_greased pie dish kin Stew the rhubarb, then a very thin layer of bread, and so on yntil the dish i¢ full=finishing with bread on the 10m. Warm and melt one ounce of but- ter, put with it three or four table. spoons of hot juice, and the same quantity of sugar: pour this gradu- ally and evenly over the pudding, then bake 1n a half an nour Turn out on a dish and sprinkle with white sugar. Rhubarh and Banana Fool. Take three oy four barb and stew them with plenty of Line | with thin slices | of ‘stile bread. put in one layer of | moderate oven for | hot | stalks of rhu. | sugar and a little water. Put through | a gieve. Peel six ripe bananas and | | | | | lent | Sometimes {as | but put these also through a sieve. Make half a pint of custard, and mix with the rhubarb and bananas. Serve in a glass dish, or in small dess dishes, with whipped cream on Rhubarb Jelly. Cut_up five or six stalks of rhubarbh and stew with four ounces of white sugar, the thinly-cut rind of <mall Temon. pint ot water. the lemon peel. and rub ounce gelatine, and dissolve in spoons of warm water; pour this into the rhubarb. Stir well, then turn into a wet mold and leave to set. Serve top. When soft, of two table. | rt | one | nd three-quarters of a remove | T My Neighbor Says: To keep greens, such as wa- tercre: lettuce, celery, etc., or any fresh vegetable crisp for days, pull apart the leaves, wash them well and put them into bags made of cheesecloth and place In icebox. It wet blankets, wool mix- ture underwear or any woolen garments are hung out of doors on a mild day the wool will shrink if the temperature drops suddenly. Do not leave wool- ens out except in hot weather after the sun goes down. To clean painted walls, wipe them first with a cloth wet in kerosene and wait 15 minutes. Then wash with good warm soap suds, but do not put soap on the cloth or the paint will be streaked. For scratched silv small quantity of putty powder and put it into a saucer with enough olive oil to make a paste. Rub this paste onto the silver with a soft rag. then pol- ish it with a chamois leather, and the scratches will no longer he scen Plants growing in the house are hest kept in good shape by pinching the end buds of those shoots that grow too vigor. ously, When fryving chip potatoes hoth time and frying fat will bhe saved if the potatoes, after being cut, are steamed for 15 minutes. FOOD AND HEALTH BY WINIFRED STUART GIBBS, Food Specialist. Father and_mother had turned from Bermuda. Father was looking as brown only a Mid- winter sun can make one look. and every one exclaimed: “How much good the trip did you!" But mother knew that there were signs and por- tents beginning to make themselves felt. Sure enough, after the first three days at home father suddenly developed a good-sized case of indi- sestion. | Mother nursed him, of courseswhe could always be depended upon for that, and no sooner iwas father back at the office when , the 17 vear-old dauzhter of familv, Showed signs of an attack similar * fathe Then came = “sick head- ache” of a young man cousin, and it did begin to look as if some malevo- germ had decided to wreak vengeance on the entire family. very one was puzzled. Could the Iy be suffering from poisoning caused by some unsuspected taint in the food? Was there any truth in the idea that indigestion, like colds, sometimes “went round” an entire household? Now, it so happened that the ex- perience of these particular individu als was easily explainable. Father' pset” came, although he did not suspect it, from several causes, first, the complete change of diet and of living conditions plus an unaccus- tomed sea trip. Change is desirable, of course, but the fact remains that such a complete overturning of the daily routine as this is apt to cause minor ilinesses, if no more than fleeting stomgchache. The digestive organs like to settle down in their own “little ways.” and when they are pried ou: eof them may easily take vengeance on their |uckless owner this is all to the good.| the drinkinz water, for example. | the newly visited place is really what s required to correc sitght i arity of the system, but while the system is becomingz accus tomed to the change the individus 10 &4 the least, uncomfortahl Then there is the matter of sea- sickness. Certainly no sane person | would elect to lose the best part of a trip through this troublesome mal- ady. On the other hand, forewarned is forearmed, and a little care a week before sailing will at least reduce the discomfort to a minimum. So let us not decide to give up the joys and rest of travel because of possible indigestion. Let us rather study our own requirements with a sufficient intelligance to make it possible to weather storms and changed condi- tions, and so get the most possible good out of the trips. And the germ idea? Were we to lapse nacular we shonld be ejaculate feelingly, “It's Germs, sometimes, O, not_during the ever experi- ences of the average normal family. Rig siste nd voung man cousin’s particular little celebrations were | probably caused, not hy some one iso- lated dietary indiseretion. but by series of chocolate ice cream “luxu riosd™ dainties when their young sys- tems were calling loudly_for spinach and milk and bread and butter! It is so casy to make a mountain out of a mole hill and imagine a vain thing in regard to epidemics of indigestion! Steady and withal cheer- ful observing of dietary laws, day in and day out—that is the first safe: guard. The second is the cultivation of a philosophical attitude toward the up- sets bound to come to the | res- ulated families, and a s gram of study as to The third and final safegu course, the permancnt uch a safety will_act as ventive. just re- the in 1 i, into the ver- tempted to the bunk!” ves. indeed ption of About two-thirds of the members of -ninth Congr are lawvers or have had legal training. Grown from pedigreed seeds - — these crisp, tender pickles N the favored sections of chosen states these tender cucumbers are grown from our own pedi- greed seeds. 200 country stations are maintained so that the curing can com- mence on_the very day they are pickéd. Delicate handling and months of care lie back of that spicy crispness which you fike. ) SWEET—-SOUR — HE. EVENING ST | Which it has been boiled. | pour OOD AND THRIFT IN THE HOME VEGETABLE PRICES - 5 HERE FORCED DOWN Heavy Shipments Bring Drop. Meat Continues High—Fish Costs Are Stationary. Influx of larger quantities of fresh vegetables and fruits at Center Market durlig the past week has served to drive down prices in a number of lines, bringing an en- livened business from housewives alert for bargains in food. While vegetable reductions are in order, and will continue to be as Summer approaches, meat prices cling to former quotations and a slight advance is shown at most stands at the market in lamb cuts. Fresh eggs of the highest quality sell for 35 and 40 cents a dozen, the same as last week, -«and the best creamery grades of butter remain at prices remain unchanged. Turkeys are 60 cents, dressed; fowls, 45, fries, 50 and bakers, 50. Ducks are 50 cents a pound and seese 40 | cents. Due to cool weather. market offi- cials say, fish prices will remain the same as during the last few weeks.{ particularly as to shad, now selling for from 25 to 40 cents a pound. Herring and croakers are the cheap- est on the market, being offered for 10 and 15 cents a pound. Mackerel is 30 cents a pound: salmon, 40 cents: halibut. 40 cents, and rock fish, 30 and 35 centa. Potatoes. new ones, dropped as much as one-third in price from last week, selling for 10 cents a pound, and white potatoes eased off to 7 cents. A few sweet potatoes still are to be had for 10 cent: Strawberries again dropped in price | with the receipt of shipments from | North Carolina and are for sle at| 10 and 50 cents a quart box for the best berries. Celery from Florida is rapidly com- ing in, selling for 15 cents a large bunch. and Bermuda shipments are | expected soon. Cranberries of fine quality still are |to be purchased at Center Market, at | 40_cents a pound. Beets from Southern states are 10 cents u pound. and hot house beets fave 20 cents. Cabbage is 10 cents and |15 cents a head: lettuce is 10 and 15 cents @ head. Spinach now is avail able from nearby sections and sells for 3 pound: for 25 cents. Kale, al from*local fields, is 4 pounds for | cents. | zus, large size, is quoted at 0 cents a bunch, higher than week as the result of cold weather, merchants s; Honeydew melons are nearly out of se1<on, but the Argentine product is vet available in moderate quantities at $1.50 each. Pineapples, large size, are down to| and 40 cents each. Oranges are 50 to 75 cents a dofen, and lemons are 40 cents. Other offerings are string beans, 25 cents a pound; peas 25 cents a pound: lima beans. $2 a quart; tomatoes, 35 and 40 eents a pound: grapefruit, 15 to 20 cents each; Summer_squash. 15 cents each: egg plant, 25 and 30 cents each: grapes black and white Argentine, from 7 cents to $1: cherries, $1 a pound bananas, 30 to 35 cents a dozen cucumbers, from 10 to 35 cents each and artichokes, 15 cents each. . Ginger Recipes. { e hear that quite a fad among ! clever people in England nowadays 1< the use of ginger—usually ginger pre. erved in sirup and not the ordinary andied variety. Sometimes it is used | in combination with raw fruit for des. | sert, and again alone at the end of | luncheon or dinner. Any well equip- | ped Oriental store has little sets of ivory forks—shaped like very small strawberry forks—which are the Chi- nese implements for eating ginger in sirup and other preserved fruit of the sort. If you do not wish to get these then use small forks—the two-tined strawberry forks preferably. It is not difficult to make delicious candied ginger that may be used in this way. Buy the raw ginger root. Scald it and then peel and cut in suit- able sizes for eating. It should be put in a saucepan or kettle of cold water and brought to a boil and then allow- ed to boil a few minutes. This should be done three times. Measure it with A cup or pint measure, and for every cup measure a cup of sugar and a cup of warm water. Put this all in the kettle and simmer it gently until it i Drain and roll the pieces ranulated sugar and spread on oiled paper until dry. Some of the zinger may be hottled in the sirup in | Almost_any cut-up or sliced fruit may be given a little piquancy by the | addition of a little thinly shaved gin- ger. Oranges or grapefruit or a cup of mixed diced orange, grapefruit and bananas are improved to some tastes by the addition of a little shaved gin ger. A good dessert calls for a cup of sugar, whites of two eggs, a half cup orange juice, one tablespoon lemon juice, whipping cream, a half cup of finely chopped ginger and one and a tahlespoons of gelatin. Boil the na half cup of water for five Then add the gelatin, that his heen soaked in two tablespoons of cold water. Beat the egg whites stiff nd pour the gelatin and sugar on to whipping the while. Now beat ream and gradually add the orange and lemon, and finally then the ginger. Fold the gelatin mixture into the whipped cream mixture and it into a mold to stiffen. | mands simplicity DILL—MIXED B TN AR, WASHINGTON, D. C, ‘FRIDAY, 'APRIL 30, 1926. PERSONAL HEALTH SERVICE BY WILLIAM BRADY, M. D. than among any other class of people Arteriosclerosis seems to take this particular form or course; that is, an- gina pectoris, in certain families. But probably that is rather because the son’s habits ard ways of life are along | the same line as the father's. Many cases of so-called “acute in- digestion” are in reality angina pec toris. “Acute indigestion” is an eva- sion which we should never take se- riously, unless the doctor winks when he says it. Nitroglycerin is the sovereign emer- gency remedy for angina. One sub- ject to attacks may carry a dose or two in his pocket. A nitroglycerin tabiet placed on the tongue is effec- tive within a fraction of a minute, if the nitroglycerin is really in the tablet and not just on the label. The Guest Book. Every guest room, no matter how simple, should have . guest book. If there is a desk in the guest room it should he laid prominently thereon. If there is not, then it should be placed on dressing table, stand or bureau where it cannot escape the ob. servation of the guest. The guest room that has no desk is not really well equipped. Any sort of stand or table .of convenient height for writ ng will answer the purpose. If there is a large Dlotter on this and the conveniences of writing—pen, ink and L little calendar, a few sheets of note | paper, and a_little box of stamps-— then vou will have done much to further the comfort of your guests. The guest book should he promi- nently pl on this desk, with a small hlotter left at the leaf where the lust guest has written. It is most convenient to buy these guest books ready made at a station ery store, though any substantial | Blank book will answer the purpose. | There should be a space for the da e mote that angina pec. |#nd the guest's signature, Who may o e 0 e ot amons doctogs | OF MAY not also add the name of his _ Angina Pectoris. Aneurism (ballooning of an artery), apoplexy (hemorrhage in the brain from rupture of an artery, or a “stroke” of- paralysis as it is better known), and angina pectoris are the three most terrible forms of cardi- ovascular disease, because of the pros- pectiof sudden death which we must envisage in every such case. Angina pectoris, means breast pang or chest cramp. Angina once meant any throat infigmmation accompanied with a choking or constricted or suf- focative feeling. Angina pectoris is sometimes dubbed neuralgia of the heart, although angina in nothing so trivial. This being a health column and not a disease emporium it will suffice to say that youngish people complaining of pain about the heart or other.dlscomfort in that general vicinity seldom have anything wrong with the heart and never angina. T take pains to avoid describing angina pectoris because 1 always feel so ashamed of myself when a reader tells me I've described his case better thea he could do it himself and will T kindly send the sure cure I offered in . pectorls usu- ally has arteriosclerosis, and particu larly hardening of the coronary teries, the arterial vessels which sup- ply blood to the heart muscle itself. and the immediate cause of paroxysm or attack is some extraordinary spasm of the thickened coronary vessel, by reason of which the blood supply is temporarily withhold from a portion of the heart muscle. Such a tempo- rary effect is likely to occur from a | fit of anger. A famous swgeon, John Hunter, who had angina pectoris, said “my life i in the hands of any rascal who chooses (0 annoy or tease me.” High blood pressure sometimes ac companies angina pectoris, but Is as often wanting, both during the pa roxysms and in the intervals. = |home. An attractive guest book of | this sort is a good gift for the young bride or bride-to-be, or any one about to go into a new house. Using of guest books is no passing fad. You will find them in almost all the guest rooms of the homes of those who do and can afford to en tertain extensively. ch guest room has its guest book. and in many of these houses you may find much en- tertainment in turning back the leaves of the book to find the names of | friends or persons of distinction who have heen lodzed in the room you are occupying +'ae Dining Room. Good form says that dining room | equipment and decoration should be very simple. It there are pictures on the dining room wall they should be few. Avoid small pictures in the dining room Kven when grouped small pictures are out of place in this room. Tt possible, avoid using the dining room as a dumping ground for vari- ous articles for which no other place can be found. In some houses this room seems to be the sanctuary for evervthing, from the pet canary to the family sewing machine, covered discreetl: n Indian rug and topped with n in a jardiniere, but for all t an unmistakable | resemblance to the sewing machine. The fad for showing an array of Iver and cut glass on the top of the sideboard and buffet is a thing of the past. The serving table is often left quite bar and even the! long linen runners e removed he. tween meals. The buffet should have only a very little by way of adorn- ment, the nature of this depending, of course, on the style of buffet. A pair of silver candlesticks and a dish of fruit are the xole adornment found on one attractive buffet, while another never shows any adornment save an attractive arrangement of flowers Originality in dining room furnish- ing is coming to be more and more sought after by those who can afford * to build and furnish their homes to suit their taste. Once, when one could afford it, one carried out a scheme of pompous formality in the dining foom »w, though good taste de- there is no reason Id have a very wwmal if you do not wish to. reason why you need have conventional mahogany either. One has but to isit the siudi of the young interior decorators to see how wide are the fields from which they draw sources for the dining The longer way The long, slow way of baking Heinz beans in real ovens is the short, quick way to the appetite. How mealy they arc! How tender! How golden-brown! How easily digested! How nutritious! How much better every way! Do you want beans baked in the oven or beans that are simply boiled or steamed? Then read the labels. Only beans that are reaily oven-baked can be labeled “baked”. There’s a difference— and the palate proves it. Ask for— HEINZ OVEN-BAKED why vou si dining reom And there is y Pin MONEY PICKLES - at yourgrocers BEANS ‘with tomato sauce Other varieties— HEINZ TOMATO KETCHUP HEINZ CREAM OF TOMATO SOUP The taste is the test HEINZ COOKED SPAGHETTI HEINZ PURE VINEGARS FOOD PAGE. WHEN WE GO SHOPPING BY MRS. HARLAND H. ALLI ow that Spring and marbles are everywhere to be seen, your son is | | waiting not too patiently for that new | hase ball he's heen promised. | You might as well buy it now, so that | he gets his “Spring training” with the gang. and will have a full on’s | use of the “mit.” 1 He may have in mind a big league model. but talk him into taking one that is more his size His fingers should come well up into the glove, | but an inch from the tips. If vou| buy him a fielder's glove, fi will serve | nost_purposes. And if it's well pad- | ded, he may ‘cven use it for catching | behind the, bat. | The hest gloves are made of horse- | hide, which is a tough leather very pliable. The sewed edges sl be covered with a protecting seam, otherwise the stitching will give a start to unravel in one of those h innings when evervthing depends on son's fielding ability. Fielders’ gloves | and mits are fastened on with a but- | As long p holds the glove Prestige of IR | ding glove on the hand it's satisfactory. It needn't be taut. For small boys a glove with just one separate “finger” for the thumb is most practical. It's fairly difficult for a small hand to grasp a large ball. and with a pocket in his mit for the hall to sink into, little son wil! be able to play better. The thumb should he laced or fastened with a strip of ather to the miitten of the glove. very hoy has his preference abont the shape and color of his glove, It doesn’t matter except that if vou have more than one future President !o provide for it is better to buy them different kinds of gloves to® avoid civil wars in the family. Some gloves come ound the: outer edge, o that can be removed or inserted Older boys prefer that type of glove hecause too much padding makes it difficult to field a ball with degree of accuracy. On the other hand. if son wishes to “catch™ or pl first hase he may find additional padding necessary. with laci Leadership - "SALADA" TEA Leads All Grades of Package Tea For Outdoor U39 S — Trip Savory, Wholesome Sea Food! B: ISABELLE CLARK SWEZY, Nanionally Known Coskery Expert HEN you stop the carin a satisfying food, QUICKLY of sea food sandwiches, rich ai shady nook to heed the call for SERVED, what joy in a basket nd tender, INES(PENSIVEX This and a hundred other tempting ways to enjoy - CANNED PINK SALMON A Perfect Summer Meal-In-One; new zest to the Faady wead pickle or a bit of cheese. Light, vet satisfying; thoroughl: y to serve from the can, with crackers, ly cooked; Save hours, money and health this summer with Canned Pink SALMON, pure and fresh from icy seas. Good not only tomorrow, but the next day and the day after—keeps indefinitely unopened in the can. NOT MORE THAN 25¢ A POUND CAN Ask for any Brand ASSOCIATED SALMON PACKERS 2530 L. C. Smith Building $500 First Prize — $100 Second Prize Could you use $300° Of course! Then send in a simple or elaborate recipe for ser canned Pink SALMON, and YOU may win the First Prize! Send in vour recipe .(or more than one if vou like) RIGHT AWAY—to facilitate judging. OTHER BIG PRIZES: Second, $100: Third, $40: Fourth. $20: Fifth, $15; 20 Prizes, $10 each: and 25 Prizes, $5 each. Please state whether recipe has been tried by you and how many persons it should serve. We weuld like to know total cost dish. ~ Kindly indicate brand SALMON you , and i con- venient send label, this is not a condition of contest. Contest closes Seattle. Washington