Evening Star Newspaper, October 22, 1926, Page 45

FOOD PAGE THE EVENING STAR, .WASHINGTO FOOD AND THRIFT IN THE HOME Planning for Halloween Ways Are Suggested for Making a Success of Children’s Parties, With Special Ref- erence to This Observance. It is the way we go at the business ©f having a party that makes a]l the difference between a gay time and a dieappointing one. There are two wistakes to avoid. First, some of us are afrrg! that certain guests will not enjoy this or that game or contest, or this or that way of serving refresh- ments, vet {t lsn’t hard to get children | to have a good time. Even if you start something that some do not care for at first, they will finish by enjoying it because every one else does. Do not hesitate to play a new kind | of game or contest. Your friends will | enjov something new or different in ¥ house as much as you would in theirs. Some parties are faflures hecause | no plans are made heforehand, Some- times a party isn't as much fun as You thouzht it would be because you havent made any of the plans or done any of the work of preparation yourself. That is a great mistake. You can ask vour friends personally to come to your party, vou can tele phone, or you can write the invita- | tions. Writing is the best way be- cause it seems so much more like a party. Invitations can he mailed or delivered by hand. but they must he gent early, so that there will be time to receiva an answ The informal invitation, written in the first person, iz hest for children 1t is also hetter 1p omit the words, “please answer,” sametimes placed in the lower right-hand ner of the invitation, unless there is reason io believe that the prospective guests | will otherwise neglect to accept or | decline an invitation. If vou are al- | ways careful to accept or decline an invitation very promptly, it is prob- | able that your guests wiil do so when ! you invite them. Here is a sample of a nice informal letter: Dear Sadie: 1 am going to have a Halloween party with lots of fun, and I am writing to ask you to be sure to come. “Your aff tionate friend i ANE BLANK.” Halloween Frolies, A garage, big attic or roomy cellar makes an ideal gathering piace for Halloween festivities. If neither place is available, and the party must be held in the living roms of the home remove all rugs, ornaments and un ¢ furniture. The party may dress affair, in which case the guests should come dressed as witches, ghosts. hobgoblins or brown fes. If it is a ghost party, all should be dressed in sheets and pillow cases, In this case, the guests should be met at the door by a clammy-handed ghost, who will conduct them to the rear of the house, down the cellarway. through a dimly-lighted furnace room and laundry and then require each guest to walk backward up the cellar stairs. Another plan would bhe to| have a witch meet the guests at the door and introduce them to a ghost wha will direct them up the dark atairway, at the head of which another ghost will be wiating t conduct them to dressing rooms. General Decorations. Corn husks and hranehes of Autumn leaves should decorate the walls and cefling. In the midst of these decova tions should appear the grinning “ace of a Jack-o'-Lantern or a solemn-faced owl. Pumpkin shells filled with bunches of wheat or grasses. or pink | and gold chrysanthemums. will give a | gav touch. Bats and owls, black cats and witches, cut from paper. max be | suspended in ndd corners or festooned | acrose the cefiing. Electric light bhulhs bulbs mav be shaded by small pump- kin shelis or vellow paper, and vellow far as possible. When the guests are tired of romping frolics, let the lights be turned low and have some one ready to tell thrilling ghost stories, Toasted marshmallows are among the favorite confections for this o casion. A delightful pastime is cand: pulling, and while it is likely to be sticky business, it s no end of fun. Boy and girl partners should engage in this. No butter or flour should be used on the hands. If the hands are ton warm and moist, wipe them dry and dust them with confection sugar. Use only the tips of the fin- gers ax much as possible. Keep one hand near the body and extend the other hand at arm's length. Then bring the two ends of the candy and the middle together and pull to arm's length again, Pulled sugar candy: Dissolve two pounds of Jump sugar in one cupful of water off the fire. When dissolved thoroughly, add one-fourth teas ful of cream of tartar and place on the fire. Boil rapidly to the erack stage. or 200 degrees, and remove | at once from the fire. Dip the pan in cold water to stop the boiling and pour the syrup ontd an olled platter. ~As the edges cool, turn | them with a buttered knife to the center of the plate. When cool enough to hand'e, gather into a hall and pull. Add any desired flavoring, pull into a long strip, eut in neat pieces with huttered scissors, and roll into evlinder shapes, Nonugatine: Cook together two cup- fuls of granulated sugar, one cupful of brown sugar, one-haif cupful of | ~orn sirup and ‘two-thirds cupful of water to a soft-ball gradually onto stage the stifly heaten whites of two eggs, add two-thirds aupful of broken nut meats, two- thirds cupful of candied fruit chop- ved and one teaspoonful of almond or vanilla flavoring. Turn into deep buttered pans, cool -and mark in | squares. Pour Party Ice Creams. For a children's party: Orange sur- prises greatly please children. Cut some large navel oranges into four exact quarters. Remove the fruit pulp from three of the quarters. Fill the first quarter with very sweet and tiMy whipped cream. the second with crange gelatin, the third with vanilla ice cream and iIn the remalining quar- ter leave the orange pulp itself. The four sections now should be tied tight- Iy together with dark green <haby ribbon. For an Autumn luncheon: Make a chrysanthemum receptacle for hold ing each portion of ice cream. Buy the paper cups that are sold by fancy grocers and caterers, and are about the size of glass punch cups. Next cut four circles of yellow tissue paper. Two should he 10 inches in diameter, and two 8 inches. Fringe the edges of all four in quarterinch fringes, two and one-half inches deep. Take the point of each fringe and roll it toward the center, over the end of a knitting needle. This produces the curly effect of chrysanthemum petals. Paste the four circles of tissue paper on the bottem of the cup. pasting the two smallest first. Draw the curly petals up over the rim. and you hav an extremely pretty receptable for ice | cream. These cups are also effective in pink For a card party: Serve any white ice cream in an oblong shape, the length and width of a plaving card, and cut one inch thick. Press red hearts and diamonds into the oblong to imitate the spots. These may he cut out of red maraschino cherries, or red candy hearts may be purchased from a confectioner. cheesecloth will make good window | curtains Pumpkins are not the only things | you ean use for Jack-o-Lanterns. | Gourds. turnips or large carrots also | make food lanterns. Faces can he | cut in these the same as in a pump- | Kkin. Instead of entting a face In tha | slde, as in ths uenn! way, an inc kl'\r\‘ can he made and 1he nnening covered from the inside with 2 face cut out of colored paper. The lights through | these are very effective, Tahle Decorations. For the supper table candlesti may bhe made from ears of corn and ane placed at each guest’s place. Pa per napkins, decorated in ail the mys tic symhols of the day. should he placed in carrot rings. and place cards should correspond with the general plan of the tahle. For a centerpiece. caver a lamp with a big pumpkin chell having two or three grotesque | faces cut in the sides. or a pumpkin shell may be nsed to hold grapes and apples. serving for a rpiece. 1t wooden plates and tin coffee cups are nsed. the effect will he het- ter far the occasion than if the tahle 1 set with fine chinaware Dough - nuts, poapeorn, ples, sweet clder And nuts are time-hanored refresh- ments for Halloween, h of course, A more slahorate menu may he <erved Iee cream mav he served In paper cases with an impish face reprasented with dried PUTTANLS, < and bats eut from card- heard, with a fortune quotation written on one side in white India Ink, make interesting favors, do clothespin dolls dressed witchas in hlack crepe paper. Use strictly Halloween games MOTHERS AND THEIR CHILDREN. as Handy Book Marks. One Mother save: 1 cut bright colored. stift paper in 3inch strips about an inch wide and alwavs keep several of these on the reading table in tha sitting room to be ueed as book marks. This teachee the chiliren to use a book mark in stead of turning down a dog ear or lsaving a book face down to mark the place. There is no excuse for ng a hook if there is always | paper, | ware store for a few Party Service Trays. Pressed flowers mounted on linen is one method of decoration used in mak- fng very attractive trays. Pressing and mounting the flowers requires so little work that any hostess may easily change the decoration to har monize with any particular color scheme. Wild flowers, violets, ferns, sea_mo: and butterflies, mounted are far more heautiful i one could embroider or paint. The flowers should be pressed while fresh. hetween sheets of hlotting under a weight. Do not dis. turb them for several days, then care- fully place them hetween sheets of white paper and lay away hetween the leaves of a large hook or in a box | until ready for use. The tray itself may be an ordinary picture frame with handles added. | which may he hought at any hard- cents. A mat the size of the frame should he covered with linen and the pressed flowers se. cured in place by applving a little | library paste to the under side of the center of the flower, fern or ather decoration. Do not put any paste on petals or stems. Yellow and purple | flowers keep their color well, and | daisies or marguerites are very effec- tive when mounte#. Lamb Chops With Artichokes. TU'se French chops about one-half inch in thickness. Trim the bone and set aside while you prepare the | artichoke. Remove |leaves, using only the | Have ready the broiled | place them on the artichoke bottoms bottoms. | erately i cod. the choke and | chops and | CREAMERY BUTTER PRICE RISES 5 CENTS Eggs Stationary at High Quota- tions, But Other Market Products Ease Off. A fivecent boost in the price of creamery butter of best grades is ef- fective at Center Market, bringing the quotations to 60 and 65 cents for one-pound prints. Tub_butter of top grade also was being sold this morn- ing at the same levels. though good tub butter was available at lower prices. Eggs of best quality, of hennery grade, cling to the high quotation of last week at 60 and 70 cents a dozen, With candled eggs cheaper at various stands, The rise in the butter market, how- ever, was a contradiction to prices in other lines of produce at the market. The price of vegetables generally eased off and quantities were good. A large selection is available in both fruit and vegetable lines and the dis- plays are featured by the arrival of new seasonable articles. Notable among new offerings are Hubhard squashes of fine quality, which sell at the popular price of 5 cents a pound, and pumpkins, mod- small in size, also retailed at 5 cents a pound. Another new melon in the market is the Casaba melon, which sells at 60 and 75 cents each, depending on size and quality. They are “second cous- ins” to the honeydew melons which have been in demand here this Sum- mer and early Fall. Honeydews now uell for 50 and 75 cents each. Damsons for jelly and plum butter are available in goodly quantities at 50 cents for a four-quart basket, and medium-siged peaches which would make good preserves or cannet fruit gell at 25 cents for a basket of 10 or 65 cents for a basket of four quarts. Grimes golden apples and Jona- thans, newly arrived here, are 40 cents for 10 and Delicious apples are four for 25 cents and three for 25 cents, depending on the size. Crab apples, fine for jelly, are 35 rents for three-quart boxes and cran- berries are 20 cents a pound. Tokay grapes are 15 cents a pound; Malagas, fust coming into market, ire 50 cents a pound, and Delawares, Niagaras and Concords are 30 cents for two-quart baskets, this price being a 5-cent reduction from last week. Pears are four for 25 cents ard six for 25 cents, depending on size and quality. Alligator pears are 50 cents each. . Potatoes remain at six pounds for 25 cents for white varlety, but sweet potatoes are a bit cheaper, naw being offered four pounds for 25 cents fin- stead of three pounds for 25 cents as of last week. Tomatoes are 25 cents a peund. Lima beans are available in large quantities at 75 cents a quart. String beans are 20 cents a pound |/ land are adequate .in quantity; peas are cents a pound, spinach is 15 cents a pound, and beets and carrots are 10 cents a pound. Okra cents a quart and caulifiower ranges from 20 to 40 cents a head, depending on size. Cooking onions are two pounds for cents and Spanish onions are 5 cents each. Oranges range in price from.60 to 75 cents a dozen, depending on grade and «ize and the individual market retailer, and lemons are 30 cents a dozen generally. Grapefruit is 10, 15 and 20 cents each. Lettuce is from 10 to 20 cents a head and celery is 15 and 20 cents a |bunch. Artichokes are 15 cents each and a few remaining ears of sweet corn are 5 cents each Mushrooms are 75 cents a pound. Meat prices generally remain steady at_prices that have prevailed for sev- eral weeks, with lamb quotations wavering a bit from day to day. The quality of meat now available, mar- | ket officials say, is below that which |eould be obtained during Summer months, Chickens now are plentiful at Center Market and sell 40 cents a pound for fowl, 45 cents a pound for frys and bakers and 60 cents for capons. Ducks are 40 and turkeys are 60, and keats are $1.00 a pound. While some merchants handling birds offer fresh killed products, others handle frozen or storage grades. Tn the fish lines the following prices are general: Sulmon. 40: halibut, 40: 5: haddock, fllounder, 20, bluefish, mackerel, 25: spots, 20: sea bass, 30; but. soft crabs, which are near- Iy gone, $2.50 a dozen and hard crabs, £1.25 a dozen. Ovsters are 60 cents a quart for standard grade and 70 cents for select. trout, perch, terfish, Beauty is always changing To Follow the changing year, Winter and spring and summer— Yet beavty is ¢ and serve with Bernaise sauce. ERE is one secret of the tender crispness you want: The pickling is started on the very day the cucum- bers are gathered, before any of their freshness is lost. That is why Libby main- tains many country pickling stations. And that is one reason Libby's pickles al- ways have that special, tempting crispness which has made them famous. ) %ICKLE » Many country picklitig stations — just to keep them crisp v S BOTTLED PICKLES=—CANNED PICKLES—BULK PICKLES is 35 | MENU FOR A DAY. BREAKFAST. Oatmeal with Ralsins €reamed Dried Beef on Toast Waffles, Maple Sirup Coffee Cake Tea LUNCHEON. Creamed Lobster Toast Sliced Peaches with Cream Raspberry Cream Ple Coffee DINNER. Cream of Corn Soup Broiled Slice of Ham Delmonico Potatoes Brussels Sprouts Lettuce, French Dressing Prune Tapioca Coffee WAFFLES, MAPLE SIRUP. Here is a fine waffle recipe. Its secret is to have the butter milk or sour milk lukewarm. Beat eggs into it and pour thi mixture over dry ingredient One pint flour, one pint butter- milk or sour milk, one egg, one teaspoon soda, one teaspoon sugar, one teaspoon salt, one teaspoon baking powder. one tablespoon butter melted, one tablespoon white corn meal. Serve with maple sirup. Be sure waffle iron is hot and grease lightly. Brown waffles on both sides and serve without a mo- ment's delay. that they may Keep their freshness and crisp- ness. CREAMED LOBSTER. Cut as much lobster meat into small pieces as will fill cup to overflowing twice over. Melt two tablespoons butter, adding to it the “tomally” and coral little dry mustard, salt, cayenne and mace with five tablespoons cracker crumbs soaked in one pint milk. Cook this very smogthly before adding lobster meat. "When just at bolling point remove from fire and stir in carefully one beaten egg. Serve on rounds of buttered toast. Garnish with parsley. PRUNE TAPIOCA PUDDING. Eight teaspoons tapico, three cups water, one-half teaspoon salt, juice and grated’rind one- half lemon, one cup prunes, one- third to one-half cup sugar. Soak tapioca overnight. Wash prunes thoroughly clean and soak overnight. Drain, add one cup water and simmer until tender. Remove stones when cool, cut prunes in pleces, add seasoning to taploca, arrange it and prunes in buttered baking dish, cover and bake in mod- erate even one-half hour. Eat with cream and sugar. HOME NOTES BY JENNY WREN. Tt is far better in planning an attic playroom to finish off one room of moderate size rather than attempt to “cdvilize’” the entire attic. One cozy, dustproof and draftproof room is far preferable to the vast chilliness of the whole attic. As the fireplace chimney is bound to touch the attic somewhere, it should, be possible to add a fireplace to the playroom'’s charms. A fireplace 1s a delightful feature in any room and one which children especially en- joy. This attic playroom occupies the upper story of a very modest. home, but it has been made a perfect para- dise for the children with built-in bookshelves, toy cupboards, a dark woolly rug for the floor and walls, woodwork and furniture all gayly painted with washable paint. (Covyright. 1026.) . Carlton Salad. Separate some French endive and wash and chill it. Slice some cold cooked beets one-half inch thick and separate into rings and cut the end pleces in cubes. Keep these ingre dients in the refrigerator until shortly before the time for using, then place some leaves of lettuce on each plate. pass two stalks of endive through : beet ring and place on the lettuce Garnish with beet cubes and chopped nut meats and pour over French dressing just hefore serving. Ten-Minute Cranberry Sauce 11b. (4 cups) cranberries, 2 cups boiling water, 1% to 2 cups sugar (34 to 1 1b). Boil sugar and water together for 5 minutes; add the cranberries and boil without stirring (5 minutes is usually suffi- cient) until all the skins are broken. ‘Remove from fire when popping stops. D.. 0O FRIDAY. OCTOBER 9 THE MILLION-DOLLAR WIFE BY HAZEL DEYO BATCHELOR. HE TOLD HER SOMETHI OF HIMSELF AND HIS PLANS FOR THE FUTURK. Betty Ames nurses James Cornell through pneumonia and they fall in love. Dr. Amos Craig is also in love with her and is hurt at the news. Jim is the type of man who is always talking about what he will do when he makes his “million,” and at St. Martin's Hospital the nurses call Betty the “million-dollar wife.” Although he seems to have plenty of money, Jim is in no hurry to get married, which hurts Betty. At his request, she gives up night cases. whick, of course, curtails her income. In spite of that fact. Jim erpects her to be smartly dressed on all occasions. At a dance Dr. Craig shows his love for Betty openly and kisses her in the tari on the way home. Naturally Betty is furious, particularly as his love for her seems more unselfish than Jimmy's. Jimmy keeps postponing the time for their marriage, but at last sets a tentative date, and Betty begins to buy her troussean. Jim does not realize that the late hours Betty is keeping, together with her work and the emotional strain, are wearing her out. And then he comes to her with the news that, instead of being married in June, he is going abroad. Betty tries to adjust her mind to the fact that they will surely be married in Reptember, and then comes a letter with another postponement. Once ‘more she tries to believe that it is un- avoidable, but the strain is telling on her. CHAPTER XLVIIL Another Christmas Eve. With the first cold days Betty's strength rallied again. Besides, it was exciting to buy new Fall clothes and to realize that her experience had taught her what to buy. She knew now how to acquire that simple smart- ness that was so effective. This time when Jimmy saw her he would be proud of her, and he wrote that he would try to be home for the holida if not, the first of the year at the vel latest. Just after Thanksgiving there came a letter from him setting February definitely. Everything had gone beau- titully. He had succeeded beyond his wildest hopes and they would be mar- ried immediately, “And, after all,” he wound up, “February is rather a romantic time for us. It was in February two years ago that we first met. Do vou realize that, dearest girl?" Betty's mother wrote asking her to come home for Christmas, but she de- cided against it. She couldn't go back to Center Valley before she was mar- ried. Last Summer she had been so confident and had displayed her gifts to all the crowd. They might think Jimmy's continued stay in FEurope strange, just as the nurses in the hos- pital did. She would wait and go up with Jimmy in the Spring. The thought of spending the holl- days alone was heartbreaking, but shortly before Christmas, out of a clear sky, Dr. Craig asked her to go to dinner and the theater with him on Christmas eve. At first Betty hesi- tated, but loneliness, together with the belief that he was no longer in Jove with her, made her rather shyly accept. And, strange enough, she looked forward to it with a pleasur- able little thrill. It was nice to think of golng out again. It had been so long since she had gome anywhere. Last Summer she had missed the roof gardens, the Summer revues, the ex- citement of meeting new people that was hers when Jimmy was with her. And. after all. there was no harm in going out with Dr. Craig. Jimmy went out with other girls and thoughs nothing of it. He would be glad that she was to have some pleasure. Dr. Craig_sent her flowers, great long-stemmed roses that she knew he couldn't afford. The knowledge brought a little pain to her heart and she determined be nice to him. They went to a gay little restau- nt for dinner, and under the soft ights Betty looked so much like her <ual self that Amos felt he -3 1 nduly imaginative in thinking she to very vas not well. During the nie her something about himself and his plans for the future. “Of course, I needn’t tell you that it takes a little time for a doctor to get started, but I've decided to specialize at once. I've alw: been interested in children's diseases. His manner toward Betty was cool and platonic, and she was sympathetic and interested. She realized that in- stead of hating him she actually liked him, but, of course, she told hersel earnestly that was because he was no longer foolish about her. After dinner they went to the the- ater, and it was rather nice to see a serious play. Jimmy didn't like drama. He didn't want anything that made him think. Darling Jimmy! Her heart skipped a beat as she thought of him. But she mustn't let herself think; it would do no good te make herself unhappy. But how coulé she forget the fact that last Christmaé eve they had set their marriage for the following June: how could she? Afterward he took her home and they stood for a moment outside. Im pulsively Betty put out her hand toward him and smiled. “Thank you for a lovely evening.” “Thank vou.” he said with a sudden brilliant smile that was one of his chief charms. “Thank you for keep. ing me from being lonely." He held her fingers in his for a brief moment and she smiled up into his eyes quite unselfconsciously for the first time. Then, with a little nod and a sweep of his hat, he turned and left her. (Convright. 1926.) (Continued in tomorrow's Star.) Banana Salad, Lemon Juice. This is a very simple dish that will take the place of both salad and d sert. Slice the bananas and pour over them a mixture of lemon juice and powdered sugar. The sweetness of this dressing is to depend on the taste. Be sure that you do not slice the ha- nanas very long before they are to be served, Guaranteed pure imported POMPEIAN OLIVE OIL Sold Everywhere’ e o s @ Cranberrie Juicy Cranberry Sauce — with chicken, roast, fried, broiled or fricasseed—it is delicious! -It is the tastiest combination. And the easiest sauce to make—takes only ten minutes! See recipe at left. THE TONIC FRUIT. Rich in iron, lime and carbohydrates —the vital elements that aid in toning up the system. Get the choicest cultivated varieties —ask for Eatmor Cranberries. Trademark on every box. Send for FREE Recipe Folder—Address Dept. N. AMERICAN CRANBERRY EXCHANGE 90 West Broadway, New York City FOOD P AGE PERSONAL HEALTH SERVICE LIAM Gout With and Without. Speaking of uric acid the other day, T mentioned that in health there is a | definite amount of uric acid in the blood, just a pinch in a pint. but, nevertheleas, it is a normal quantity. Everybody, therefore, has “uric acid in the blood.” 1 also explained that the presence of the normal propor tion of uric acid or even an excess of uric acid in the blood has nothing whatever to do_ with “acidosis” or “acidity of the blood,” and I mlllv;(}‘ attention to the fact that uri is not a polson, for if a considerable amount of it (much more than is ever found in fhe blood) be injected into the veins. it produces no discomfort or disturbance of health. These un- questionable physiological facts would bark the shins of the poor gink who rushes headlong in the pursuit of hokum and bunkem, were it not for the indefatigable aid proffered hy the nostrum mongers, plain quacks and fad healers, whose glib and plausible | theorfes enable the poor gink to hurdle the facts and subscribe for a course of_“elimination.” i The proportion of urfc acid in the blood in health is about three milli- grams in each 100 cubic centimeters, or, roughly, one-fourth grain in each pint of blood. This would be as well dismissed as an insignificant or mi- nute trace, but I mention it here for the purpose of comparison. In some cases of gout (though never in the disease conditions which mas- querade under the meaningless name of “rheumatism"”) the chemical exami- nation of the blood reveals as much as 8 or 10 milligrams of uric acid to the 100 cubic centimeters of blood, or, say, about a grain in the pint. That doesn't seem enough to get excited about, now, does {t? Especially when we remember that uric acid is not a poison and that five times this quan- tity of uric acid injected into one's veins causes no particular discomfort. 1 am not a doubting Thomas nor an iconoclast nor just a cantankerous gort: I feel rather a sense of disap- po.ntment in finding that even in classical gout—a disease entity which I have never seen in hospital or private practice, but which all medical authorities describe quite clearly-— even in this true gout. according to BRADY, M. D. | the medical authorities, sometimes no excess of urie acid in the blood ean | be demonstrated by the chemical test. Tn gout, the authorities teach, a | characteristic finding is a chalklike | deposit or deposits of mono-urate of sodium (a salt formed from the com- bination of uric acld with sodium in the blood) in the lining membranes of joints. in the bones and cartilages of the joints, or in the soft tissues, | especially in the bursa or friction pad over the tip of the elhow or the one over the knee cap. and in the carti- lage of the ear. When such deposits of urates are found in the ear carti- lage they appear as little nodules un- der the skin, and sometimes soma |of the crystalline material may ba withdrawn by puncturg of the nodule with a needle and the trystals ident!- fied under the microscope. All this is pretty good evidence that urie acid | bears some relation to gout, but it is | not_evidence that gout is caused by an excess of uric acid. The prevailing opinion of medical authorities at present seems to be that an excess of uric acld in the blood or deposits of uric acld salts in the body tissues in gout is only a see- ondary feature and not the causa of the trouble. TLikewise the excess of uric acid in the blood in many cases of leucemia, pneumonia and nephritis is a minor feature. (Copyright. 1926.) . = Chicken Terrapin. Heat one cupful of cream in a dou- ble boiler. Part chicken stock may be used. Melt two tablespoonfuls of but- ter, stir in two tablespoontuls of flour and add, stirring meanwhile. Add a seasoning of salt, celery salt and white pepper. Take from the fire and add two well beaten eggs and two cupfuls of cold chopped chicken. Pour into a buttered baking dish, cover the top with buttered crumbs, and bake for about 20 minutes n a moderately hot oven. It is better to set the baking dish in a pan of hot water. BARKER'S 616 9th N.W. 3128 14th A 1408 N. Salt-Rising BREA Gluten Whole Wheat Pémcakes with the S_Staffs Wheat for building Life / tissue, corn to geri- erate heat, rice to provide energy. Why go to the trouble of mixing your own batter when this balanced formula is ready-mixed better at your grocer’s? To improve the taste of your pancakes, muffins and waffles use Virginia Sweet Syrup. Made of the finest quality granulated sugar and pure maple sugar, it has the rich full body and genuine maple flavor you've been waiting for. It was prepared originally for our own dem- onstrations of Virginia Sweet Pancake Flour and is there- fore exceptionally good. Users say it is the finest syrup they ever tasted. THE FISHBACK CO. Indianapolis, Ind., U. S. A. Copyright, 1926 o VIRGINIA SWEET PANCAK E FLOUR BUCKWHEAT FLOUR and SYRUP