Evening Star Newspaper, October 15, 1926, Page 56

56 FOOD PAG = THE EVENING STAR, |FOOD AND THRIFT IN THE HOME For Comfort and Beauty Suggestions for Furnish ing and- Decorating the Small Apartment or House Most ! Effect Comfort and beauty in a small apartment depend, to a great extent, upon the right utilization of wall space, which will help to offset the dif- ficulties arising from restricted floor space. The problem of fitting in the necessary furniture is generally most acute in the case of bedrooms, which in some apartments are very small. Conslderable saving of space can be achieved by having a bed built in @ very small apartment bedroom. This can be placed in a corner between | two wallg, one of which will servé as the head of the bed, the other as the side. A marrow sill or ledge can be firmly fixed at about a foot and a half from the floor, the width and length of the mattress, and strong boarding placed upright on the floor to serve as the foot of the bed. To give greater strength, boarding may also be placed under the top end against the wall. Boarding corresponding in size to the mattre an be screwed onto the nar- row ledge and foot piece, and a good spring mattress may be raised above this on small wooden blocks. which must be firmly screwed down. Two blocks at each end would be sufficlent Part of the space under the bed can | be filled in to make a shoe cupboary A useful alcove divan can be formed in the space between two built-in cup- hoards or cl or wardrobes. The sides of the alcove should be deco- rated In contrast to the walls of the room. If the walls are covered with plain paper, a patterned paper in sev- eral colors could be .used with good effect for the alcove. Small rece: can be built in the sides of the alcove to serve as book shelves. An arch of wood spanning the top of the recess provides a decorative finish. Even a smail towel rack may not fit into a hall bedroom or other small | room, and in such a case it is well | to hang the towel from a small roller | fixed about shoulder level to the wall | near the washstand, if such is in the room. It may be easier to find room for two small rollers, if needed, rather | than for one large one. The rollers | will not he too noticeable if they are vainted the same color as the wall. Towels can also he hung on a rail | fastened to the back of @ chair in ! case of great lack of space. A shelf | which runs around each room at the | frieze line is indispensable in a small | house or apartment o cornpers | <hould be wasted . They will accom- | modate a washstand, or a_ place to | store linen or china . These cor- ner shelves can all be built in Decorative Effects. Beauti 1 effects in decoration can be securca by painting and lacquering in color just the woodcarving on fur- niture, not the entire surface of the, furniture. , With a simple wall treat- | ment effectively decorated a1 shades are often msed. Unbleacl | i o | ed | lnen shades are embroidered in soft colors in wool. silk or cotton. With a strong basis of natural-col- | ored canvas or linen. a variets of ma terials may bo used oration | for a screen. Stenciling, n oap- plique of cretonne or of w per. which should later be varnished over with clear varnish, immediately sug- gast themselves. [Floral and other simple appliques are very attractive, hoth in cretonne and wallpaper. For a more claborate screen. handsome pleces of tapestry, Chinese or other embroidery, could he utilized, a back- ground of taffeta, upholstery silk, satin or velvet, being applied over the | canvas. Charming decoralive cffects on fabrics for household furnishings can | be obtained by a simple method of dveing the fabric hy means of .«-pn.l cial colored crayons. The method of | working is very simple. First, the | material to he decorated should be tightly stretehed onto a drawing | board and fastened with drawing pins and then the design is sketched in | one or more of the cravons of | different colors, When this gs fin- jshed the pins are removed and the erayoned abric 0 od hetween sheets of blotting paper and ironed | with a hot iron until the blotting paper has absorbed all the super- | fluous W the design is pe wanently dyed into the mater Table scarfs, cushion covers, ¥ kerehi curtains, dadod rriez 1 paper, © mats des and handba are amon rticies for cvery Jay use, which may be attractively decorated by t Designs | can be simple 1borite, using few or many colors. Charming color effects may be obtained by workin, one crayon over another, and faded materials can be renewed or reno- ed. For those who prefer it, de- slgns for tracing throngh silk or oth transparent fabrics can bej bought. Sets of crayons in the three prima rey blue and yvellow, shonid color nd- and for w table ! lamy he many m: process colors, included ration. many center vaper | and they are | S paper should p down the center rutfied by being drawn | thumb and fing Crepe Paper in paper may be used ir ways, At pink Crepe charming plece of green or is dainty and pret ood night colors he Jaid in wi the edge the shouid be | it not the pufl with the table. If gas ! used instead of the soft mellow zlow of lamps or candles, these should be shaded with the same color of paper as the centerplece. Very effective lamp decorations are made by artificial flowers composed of crepe paper, as the texture of this paper lends itself admirably to the for- mation of petals and leaves. With a little care and manipulation these flowers can be easily created. If! copied from Nature, the form of the | flower will he the best guide to the hape. Tiger lilies and sim- il which have stamens, should have fine wire gummed over with thin slips of the paper inserted between the petals in order to per- fect the illusion. The stem of each | flower should be tightly covered with green paper in order to avoid the appearance of fullness. Flower pots are effectively bright- ened by having ruffled or pleated crepe | paper pinned or tied 'round, wit band of ribbon to match or_contr or is | | dining room | tively. | business enterprise, | enduring { health, and | will, of ively. Another use for crepe paper is as a lining for a screen. It is quite as ef- fective as silk for the purpose. The use of crepe paper for fancy dress cos- tumes is well known and this month is especially timely for the making of such costumes. Novel Plant Holders. An artistic flower holder for the Fall and Winter window is made of gourds. Select a number of the small and large common garden varlety, and dig out the top and inside. ¥ill with spaghum moss and soil. Any of the ordinary air plants and ferns will grow in this. The moss will hold the moisture for the plants, and the roots will derive some nourishment from the meat of the gourds. The crooked- neck gourds can be hung up with brightly colored ribbons or by fine chains, or some of the silver and gold cord that comes around candy boxes. Several of these odd-shaped gourds filled with ferns or air plants suspend- ed by ribbons, chains or colored string make a very pretty decoration for the window with a_southerly exposure. The gourds will last a long time with- out decaying if care is taken to avoid too much watering. Another novelty is a piece of cedar log, two fect long and ten inches in diameter. The bark should be left on and the knots cut so that they form a rustic appearance. Suspend this log by a fine silver chain. Cut the top side of the log out with a| chisel so that there will he ample space for rich soil. Place in the soil coft ferns and their feathery fronds and leaves will add an artistic effect to the novelty. will last for a long time, and the de- caying wood inside will in time add nourishment to the roots of the plants The important thing in ear- ing for such novelties is to water them often and not too freely at one time. If the water is allowed to drip over too much. it will discolor the holders and cause them to rot out- side. On the other hand, if insufficient moisture is supplied, the ferns or plants will dry up and die. Fireplace Bricks. The fireplace in some homes gives the decorative note in the living or but it sometimes hap- pens that the fireplace, instead of being the chief point of interest, be- comes a discordant feature. This is ble to occur after a room has been done over unless special care is tak- en. If walls, woodworkys and mantel ave painted in a color with which the color of the bricks of the place does not harmonize, the decoration will not be satisfactor: its effect. The color of the bricks n have blended nicely with the old dec- on v harmonize, that is the important fact. By simply changing the color of the the entire appearance of a nay be improved. For instance, in a room where the predominating folor is green, dull red brick would be quite suitable, but the same bricks in a room done in one of the shades )t blue might look a_great deal bet- ter were they painted gray. Bricks 1+ be outlined with white or a color, they may be given a solid tone. The painting of bricks requires no pecial technique, but it is well to re- wember that brick is more absorbing han wood so that paint for the first nd second coats need more ofl than does paint to be used on wood. Four coats will ordinarily be required in- ctead of three coats, which are pre- cerihed for wood. Paint that is good for wood is usually good for brick, and in the selection of colors and tints the range is as wide. Paint will dhere to bricks exposed to the room Tomorrow's planetary favorable emotionally. not They undergo 2 change about sunset, when they become d d uninviting. It is not an occa that hespe much suce for at i any . ste private and famil interests. ditions, hol out great promise of happin and wed tomorrow will be launching their hip of matrimony under cloudless skies and in smooth, unruffled water. The evening calls for self-control and { relaxation among friends in order to counteract the sense of dissatisfaction that will be experienced. Children born tomorrow, during in- fancy, reveal signs of buoyence of \though they will not es- pe all illness, the minor ailments from which they may suffer will not deter them, at any time, from develop- ong novmally physical lines. In tlon they will he boisterous and care-free. ‘They will, from early days, be “good-mixers.” and their tem- peraments will be jovial. They will never fall to exude congeniality. They u have hosts of friends nd assoctates; their society and com- sanionship will be courted. Not ad- dicted to painstaking study, they will 1 by observation and profit by ex- ence. dispos (Convrizht. 1926.) e ey Ventriloquism, or the practice of making the voice appear to come from a_distant point, is believed to have played an important part in maglc and ceremonial rites of many peoples. Such a fern holder (| ing Rather will the ge, under such con- those who | FINE CRAB APPLES AT CENTER MARKET Damson Plums Also Appear in Quantity—3-Quart Pan Sells for 25 Cents. i The feature of offerings at Center Market today is bright red crab apples of a quality fine for making tart jelly. They are fairly plentiful and retail for 35 cents a 3-quart box. . 8 . Another article now available for housewives looking for materials to put up for Winter use is the damson plum, which would make delicious preserves or plum butter. The plums are offered at 25 cents a 3-quart pan. The damsons are plentiful. Other products on the market re- main at prices, qualities and quanti- ties noted last week. A large varlety of fruits, vegetables, pastries, breads, salads, dried fruits, nuts, dairy prod- ucts, fish, meats and flowers are on display. Butter and eggs cling to the high {levels struck last week, with hennery eggs at 70 cents a dozen, candled eggs at 60 and commons at lower prices, and with top-grade creamery butter of 1-pound prints at 55 and 60 cents. Some dealers sell tub butter at the same price as creamery, prints, while others offer it at slightly lower levels Milk 15 Cents a Quart. Milk is 15 cents a quart, or 8 cents a pint, and buttermilk is 14 cents a quart, or 8 cents a pint. Single cream is 36 cents a pint and double or whip- ping cream is 76 cents a pint. Cot- tage cheese is offered at 15 cents for 12-ounce packs. Chickens, ducks, turkeys and keats are coming into the ment markets in greater numbers, and prices are be- lieved reasonable for this season of the year. Turkeys are quoted at 65 cents a | pound, dressed; ducks are 45, keats 30 cents, squabs 75 cents to $1; fowl are 40 cents a pound, roasters and frys 5 cents, and capons 60 cents. A good allotment of the birds now on the market are fresh-killed, but some are storage. Fish remain steady at last week's levels in price and quantity. Meats also are steady in retail quotations, though in some instances, particularly in lamb, there has been considerable i fluctuation in wholesale quotations. Alligator pears now are selling at 50 and 60 cents generally through the market. Bartlett pears, the com- | mon varlety, are 50 cents for a pan of 10 and seckel pears are 30 cents for a pan of 24. Eating Apples Plentiful. Eating apples are 5 and 8 cents each and cooking varieties are three pounds for 25 cents. A few allotments of peaches still are available at 35 cents for a pan of 10. Grapefruit, now much more plen- tiful than in the past few months, sell for 10, 15 and 20 cents each, and oranges are retailed at 60 and 75 cents a dozen, depending on the size and grade. Lemons are 30 cents a dozen. . Potatoes are steady at 6 pounds for 25 cents and sweets are three pounds for 25 cents. Peas and string beans are offered at 20 cents a pound and caulifiower, which recently came into the mal ket in large quantities, sells at 35 and 40 cents each. Beets and carrots are 10 cents a pound each and artichokes are 15 cents each. Tomatoes are 20 cents a pound. Mushrooms, which began to come into_market last week, are offered at 75 cents a pound, which is a 25 tent reduction from the original re- tail quotation this Fall. i Onions 5 to 10 Cents. Spanish_onions are 5, 8 and cents. each and yellow onions, cookers, are three pounds for 25 cents. Honeydew melons are 50 and 60 cents each and canteloupes, now about at the end of their season, are 20 cents each. Celery is 25 cents a bunch and let- tuce is 15 and 20 cents a head. Spin- {ach is 15 cents a pound. Cabbage sells for 5 cents a pound, | eggplant Is 16 and 20 cents each; | peppers are two for § cen sweet corn, now past season, is b cents an eur and lima beans are .76 cents a art, Girapes are quoted at prices: 15 cents a pound for | white seedless brands, 15 cents a | pound for Tokays and 35 cents a two- | quart hasket for Concords, Niagaras and Delawares, 10 or the follow- Short Pastry. Mix with a fork one-half a cupful of lard or hard vegetable fat with two cupfuls of self-rising flour. Add about six tablespoonfuls of hot water grad- ually with a teaspoon, mixing deftly in order to use as little water as pos- sible. Press together into a ball, put onto a floured board, roll thin, fold once, roll again and repeit. The dough is very tender, should be rolled quite thin and requires care to keep from breaking when put into the pan. | Never stretch the dough, but have a | plece large enough for the pan. Bake an empty ple shell for 10 minutes in a hot oven. This pastry is also suit- able for two-crust ples, tarts or cheese straws, | Eggplant Souffle. | Use cold cooked eggplant, which i may have been cooked the day be- fore. Peel and pound to a paste, add one cupful of sweet corn pulp and season with salt and paprika. Add the beaten yolks of two eggs and two tablespoonfuls of thick cream. Fold in the stiiy whipped whites of the eggs and pour into a buttered baking pan or dish and bake for about 20 minutes in a moderate oven. Serve at once. Mellow, Because They're Cooked IT takes a lot more time and trouble to make them, but the result is worth “it. Pin MENU FOR A DAY. BREAKFAST. Melons. Dry Cereal with Cream. Brolled Tripe, Baked Potatoes. Wheat Muffins, Orange Marmalade. “offee. LUNCHEON. Cheese Fondu. Crisp Rolls. Baked Apples with Cream. Molasses Drop Cakes. Tea. DINNER. Meat and Macaroni ScaHop. Baked Potatoes. Buttered Beets. ! Grilled Tomatoes. Prune Whip, Coffee. WHEAT MUFFINS. Mix and sift 2 cups bread flour, 2 rounded teaspoons bak- ing powder and 1 teaspoon salt. Add gradually 1 cup sweet milk, beat hard, then stir in 3 tablespoons melted butter. Fill hot buttered muffin pans two- thirds full and bake in hot oven about 20 minutes. CHEESE FONDU. One ®nd one-third cups hot milk, 1 1:3 cups soft, stale bread crumbs, 1 tablespoon butter, 4 eggs, 115 cups grated cheese, % teaspoon salt’ Mix milk, bread crumbs, salt and cheese and add yolks, thoroughly beaten, into this ‘mixture. Cut and fold whites of eggs beaten stiff. Pour into buttered baking dish and bake in moderate oven 30 min- utes, erve at on PRUNE WHIP. Wash, cook and stone and chop fine 1 pound prunes; add whites 4 eggs, well beaten, and 1 cup sugar and beat 15 min- utes, bake in moderate oven one-half hour. Serve with whipped cream and little sugar beaten together. | FOOD AND HEALTH BY WINIFRED STUART Food Specialist. Not long ago I had the pleasure of being consulted by a young friend of mine who is carrying a good deal of responsibility in a business office. This young woman, being consclentious, “takes her work hard”—that is, with- out realizing it, she allows herself to become tense in her determination to get everything done on time. Recently she has been looking white. She has not been her u lvely self and it must he confe that her request for r outgrowth of a suggestion of own. Because so many other girl just like this one may be doing the very same things, it seems worth while to talk over some of the reasons why this particular girl was losing her pep. To the question about breakfast, she gave an airy, “Oh, half a roll and half a glass of milk.” Questions as to luncheon brought forth equally dis- turbing information that she was apt to let a counter lunch of a sandwich and a chocolate malted milk take care of that meal. Either the inadequate breakfast or the inadequate luncheon alone might have been made up more easily, but together! Roughly, this yong woman requires 2,100 calories or measures of energ daily. From her two meals just out- lined she has been receiving not more than 500 of these calories, or measures. This leaves 1,600 for her to make up at dinner. Of course, she is losing pep. Of course, her digestton has been upset. No self-respecting stomach_likes to be “skimped” for a half a day and then made to work overtime at night. Here is a compressed version of the advice given to this busy girl. Knowing that the inadequate breakfast is usually caused by a de- sire not to be late at the office, the first thing I said was, “Get up earlier. Sit calmly down and eat the kind of breakfast that you should have.” A relaxed and restrul sitting at the table with the knowledge that she has plenty of time to get her sub- way train is probably all that our friend will need to make her break- fast satisfactory. Now we come to lunch. If there are any among my readers who have been indulging in this type of break- fast and lunch, let them heed the ad- vice given to my young friend. A counter lunch certainly, if you go to a good place and are very much rushed for time, but not a steady habit. Go to a good cafeteria of which there are usually several in every city. At this point I was inter- rupted by the young woman announc- ing that she did go to a cafeteria; that she did know how to get a good lunch when she got there. So again, it was more a matter of advising her to use her common sense and to eat plenty of good food and to take plenty of time, than one of special advice about particular foods. A cafeteria lunch such as I have in mind consists of a cream soup, followed by fish with mashed potato or rarebit or other cheese dish with a slice of bread and butter, a glass of milk and a dish of ice cream or some other equally wholesome dessert, such as stewed fruit Many Indians feared to have their portraits drawn or painted, because they believed that the artist must take some of the life force of- the sitter in reproducing his image. WASHINGTON, D. C., FRIDAY, OCTOBER 15, 1926. “Movie of Man Putting Hat Under Theater Seat.” | ‘'UMBLES AROUND FOR RACK » HAT DoESN'T: SEEM T SLI\DE ARMS 1IN RACK=—-TRIES OTHER ARM GLAD HAT \S OuT ©OF WAY--= NOwW To ENJOY SHow - onN EVERYDAY Answered by DR. S readers are answered daily by Dr. S, Parkes Cadman, dresident of the Federal Council of Churches (f Christ in America. Dr. Cadman seeks to answer inauiries that appear to be repressntative of the trends of thought in the many let- ters whicu he receives. LOGAN, 'W. Va. In the 30th chapter of Genesis we are to'd that Reuben went in the days of the wheat harvest and found mandrakes in the field and brought them to his mother Leah. Then Rachel said, “Give me, I pray thee, of thy son’s mandrakes.” What are mandrakes and what does this mean? Answer—The mandrake is a plant native to the Mediterranean regions which was believed in' former times to be a remedy for barrenness. Rachel, who was earnestly desirous of bearing children, asked for the mandrakes in order that she might present her husband Jacob with a child and heir. Questions from BOSTON, Mass. How do you explain the constant restlessness in the once stable social conditions of Great Britain? Her leaders seem to spend most of their time in effort to adjust eco- nomic conditions. Answer.—The industrial and social revolution which is reshaping Great Britain’s domestic and foreign poli- cies explains the agitation you ob- served. It is not the less thorough because bloodless and carried for- ward in ways characteristic of the Anglo- n. Britain's geographical position, the triumph of her middle classes over the landed aristocrucy in the 30s of the last century and her world empire gave her prolonged and de- cided advant in manufacture and \de. But with ‘the industrial growth of nations like Germany and the United States she has been com- pelled to face keen competition for the world markets on which she largely depends. The high price she paid for com- mercial supremacy is realized now that her natural supplies begin to diminish. The toilers of the nation have determined to use their recently acquired political powers. Their in- nate conservatism and practical sagacity will, in my judgment, see them through this awkward time of transition. The exercise of political thority has a sobering effect on the Briton and prevents in him those excesses which retard progress. ABERDEEN, Maryland. What have you to say against the theory that Jesus was a mythical creation? Answer—Simply this, that the theory itself is a mythical creation confined to a small group of intel- lectual eccentrics who are regarded as negligible by practically all scholars and historians. Admitting the theory, the difficulty arises as to who invented so matchless a per- sonality as Jesus, and placed in His mouth the teachings which have rev- olutionized the race. You can carve out of the Gospels a dozen sublime figures and call them Jesus. But as extreme lberals like Renan, Wellhausen, Strauss and Loisy have demonstrated, these im- aginative reconstructions play no ey “Tintex tints lace- trimmed silk ‘undies’ just Efectly” S i ke tines the silk a beautiful, Iga el shade— and without -nz . Indeed Tintexbringssimilar beauty and t0 every item of y T d e e e ek coboes ey Basioe iyl Seu the Tioem Coloc Cesd, e e Somlratrante it 15¢ at drug and dept. stores HEARS TrumP FLOOR NEATH | HaT CHAIR QUESTIONS PARKES CADMAN part in our interpretations of Jesus, or in His actval work for the world. MiNNEAPOLIS, Minn. T am_deeply interested in France, especially in her literary me Please advise me which one of these I should study first to gain an in- sight into. French character. Answer.—From my scanty knowl- edge of French literature, which T have to read in translations, 1 ad- vise you to begin with Montaigne. | To be sure, he was not bullt for the fray and his otherwise skilled imag- | ination seldom visualized for him the herofc or the adventurous. Yet those who best understand France pronounce Montalgne a typleal Frenchman of the best kind. Forelgners frequently connect his people with teo much passion and invective or ascribe to them a florid rhetoric and a formal logic contemp- tuous of actual conditions. But this is a superficlal judgment. The French people have creative force, unfaltering charm and keen insight. They comprehend the art of living and can lucidly impart what they know of it. Montalgne possessed these and many other excellent qualities to an unusual degree. He believed in and | followed the via media. No heights | or depths which he deemed Quixotic were attempted by him. Yet his humanness and freedom are serene and refreshing. One vields to them | as one does to the tranquil flow of | Shakespeare's river at Stratford-on- Avon. Read his “Essays especially the last chapter on “Experfence” in the third volume, for confirmation of his | trustworthiness as your guide into the changeless heart of his great natlon, secure in herself, insensible allke to the needless fears which defeat wisdom and to the wild con- Jectures that outrun possibility. (Copyright. 1026.) TRIES BOTH GoES RIGHT !AFTER FOOD 1 —By BRIGGS. s — AH--IT YiELDS . | AND HAT SLIDES 1N AT LAST AND DECIDES To HOLD 1T IN LAP.. HAS LOST SeEnse OF SHow Fruit in Orange Shells. Prepare a mixture of any desired fruit. Remove the rind carefully from sufficient oranges cutting carefully so as to preserve the shape. Arrange each half as a basket for the fruit mixture. Cut the orange pulp in cubes and combine with the original fruit mixture. A goed combination is as follows: Orange cubes, banana slices; pineapple _shreds and mareschino cherries. The fruit mixture should be made very carefully so as to keep the flavor and degree of sweetness al- ways in mind. Fill the orange shells with the fruit mixture and arrange each serving on a border of green leaves. Reheated Mutton. Cut thin slices from left-over mut- ton. Place them in a hot chafing dish or braising pan. Turn constant- 1y until thoroughly heated. Just be- fore taking from the cooking pan, add one-half can of tomatoes and heat again. Season with onfon juice, pep- per and salt and serve very hot. >AG e Nutrition Nuggets. If you wish to reduce your diet to the very newest terms compatible with good health, you might try a day beginning with an orange plus graham bread and butter, with more graham bread and butter and sliced tomatoes for luncheon, and an eve ning meal of graham bread and milk. Not that it would be wise to keep to so restricted a dlet for a length of time. It is an advantage, however, to know on just how little one may subsist if necessary. Don't forget that your body builds itself from the food that you eat. It is especially desirable to remember this when you are deciding as to whether or not you will be a com plete vegetarian. Denied food be. yond a certain point, the body begins to feed upon itself. which {s one an swer to the vegetarian. Next time vou find yourself growing emaclated | after an illness, remember that this is | one reason for it. Your body has to | consume the needed tissue ~already stored up. It begins to look as if a reasonable amount of plumpness would some day be the fashion again. Those who are much below weight must remember | that they will have to eat whether | they are hungry or not. A guide in | determining as to whether or not you | are seriously under welght is to re- | member that 10 per cent variation either way, above or below the So- called normal, is allowed because of varfations in bone structure. Any- thing beyond 10 per cent is near the danger line. Although milk contains all the ele- { ments needed for growth in the body it is only when produced under absc lutely perfect conditions that this c be depended upon. Nutrition workers | nowadays know that it is safer to add ;fruil and green vegetables so as to insure a good supply of the vitamin that varies so much in milk, accord- ing to health of the cows and other factors. In preparing cereals for invalids see that they are cooked from threa to eight hours. -1t lately has been estab- lished that theoretically starch is digestible after a long cooking. The fact renains that experience seems to show that the digestive system tired by illness is the better for hav- ing its starches well cooked. Oranges are 80 much a part of our standard Winter breakfast that we sometiines forget how much they do in keeping the diet well balanced Thelr generous supply of bone-build ing and body-regulating minerals and vitamins make them almost an in- dispensable fruit. - The Greek philosopher Aristotle, taught that the world was composed of four elements—earth, air, fire and water—and that the sun and other heavenly bodies were made of a fifth element more perfect than the sub- stance und in our world. “A Happy Suggestion” “SALADA” TEA _ Order It of Your Grocer = g SRS Dorit envy Pollyanna i DO ONC] sea of domestic bl caused by unbalanced diet. What you eat has much to do with how you feel and it’s hard to act like a unless you fze/ like one. If the food you eat daily is lqckine% in bulk, a common diet deficiency, you are need- lessly risking your health and clouding your whole outlook on life. The intestine req ular supply of bulk, every day for normxl.ly functioning. And this bulk is now supplied in delicious cereal fo Post’s Bran Flakes is a de- licious health cereal which OP.C.Co.,1996 . iss is Pollyanna as: millions of men and women eat every day as an ‘‘Ounce of Prevention.”’ It supplies required bulk and at the same time makes such vital food contributions ghosphorus, iron, protein, carbohydrates and vitamin-B. Order Post’s Bran Flakesat your grocer’s and enjoy it - tomorrow at breakfast. Eat it uires a reg- every day for a few weeks and see how much better you feel. After that you will make it a regular part of your health program. Millions eat it every day as a diet balance. It is the most popular bran food in the world. package. (4 Battle Creek, Nuts, Postum olate, Flakes rm. and Instant Send for free test v v Postum Cereal Company, Inc., AA-126, Mich. Makers of Grape- Cereal, Post’s Bran Choc- Pcstum, Post’s Bran Post Toasties (Double- Thick Corn Flakes)—also Jell-O and Swans Down Cake Flour. eveybody—every day OSTS BRAN as an ounce of @ prevention Money Pickles almost melt in your mouth, so tender have they become from aging in pure apple cider vinegar. No wonder tfe flavor is so pleasingly different. Pntex TINTS AS YOU RINSE Tints & Dyes Anything At all High Class Grocers any Coloy