Evening Star Newspaper, December 24, 1926, Page 21

WOMA N°S PAGE. Some Instructions as to Right Way to Do It—Times When a Little Starch Is Necessary. Folding and Ironing. ‘Wool comes rrom a living, breath- ing animal, whose coat is kept soft and woolly by a natural animal fat called lanolin. This fat is removed from woolens if you use an alkall, or even a soap that has too much alkali in it, when washing woolléh articles. If you use hot water, action takes place which results in the extraction of too much of the natural animal fat, and the result of your work will be a hard, badly shaped garment instead of a soft and fluffy article. If you wieh o keep woolens soft and woolly, which, of course, you do, it will he necessary to leave the fat in the fiber, and per- haps to veplace it with a little more fat. The following method is excel- lent for washing woolens: In the first place, use a mild white soap, or any of the prepared soap flakes. These flakes have saved many a fine woolen garment from shrink- ing, because of the ease with which ~they can be used in solution. If “ou do not use flakes, shave a bar of the soap very thin, so that it can he quickly dissolved in hot water. Soap must never be rubbed directly onto & woolen garment. Start with water hot enough to dissolve the soap quickly, then add cold water until vou reach a lukewarm temperature then whip your solution into a strong suds. Wash the garment by squeer- ing, never by rubbing. Carry on a sort of kneading operation uuder the water. This motion will allow the suds to thoroughly penetrate the fibers of the material. When the gar- ment is clean, pat out the excess suds gently, then make & second oA solution, using about one-fourth the quantity used in the first solution, and repeat the motions used in the first washing operation. Do this until the amount of suds is reduced and Is pure white instead of dirty. Do not use a clear rinsing water without some soap added to it. By leaving a little of the suds in the garment at the last rinsing, you will guard against a loss of the animal fat in the fiber. To dry woolen articles, it is best not to hang them up. Place the ar- ticle on a flat surface on a sheet or towel and shape it into its original form, Leave untll thoroughly dry and do not place near strong heat. If it is necessary to hang blankets, place them evenly on a line or over two lines, with one-half their weight on either side, with the corners and sides matching. Shrunken woolen garments have even been restored to their original size by strictly follow- ing these directions, and after three washings they have become soft and fluffy. This method of laundering should be used on fine woolen under- wear, baby flannels, sweaters, woolen blankets and other woolen articles. If flannels are too large and you wish to shrink them, fold the gar- ment, place it in a_ tub, cover with bolling water, and allow the garment to remain until the water cools. Hang straight on a line and when partly dry press on the wrong side. Table Linens and Handkerchiefs. Household linens, handkerchiefs and fine underwear are often worn out before their time on account of bad_laundry methods, when a little care and attention would prevent the weakening® of certain parts of the fabric subjected to hard usage, which finally produces & thin place and then a hole. Folding the articles after they are dried is almost as fmportant as the washing and ironing of the clothes, yet few housewives give this part of the work any thought. The clothes, when taken from the line, are usually tumbled, hit or miss, into a basket, and vvhenl dampen:lx fdr;‘;-vn atory to ironing, the chief idea eema. 0" be to et each article sprinkled and rolled into a hard wad. Proper folding is the beginning of the science of ironing, and this should be followed by the correct arrange- ment of the folded articles. The first principle to be observed after the washing has been taken from the line is doubling the articles the way of the strong threads. These are easy to determine by means of the selvage. All garments made with any semblance to right method have the selvage going from the top to ihe bottom. The first rule to be re- membered in folding them is, fold by the selvage. This means simply lay- ing the seams carefully together. If the folding is reversed and the way of the weak threads folded first, they will give way much sooner and the linen, cotton, cambric or lawn will wear'-out in considerably less time. The g@rticle to be ironed is also more easily_pulled out of shape. Table cloths, bedspreads and sheets should be folded in exactly the same manner. Each should be well pulled out at the corners. The two long sides should then be placed together 0 as to halve the article. The fold- ing is repeated lengthwise, thus quar- tering it by the long way. Next the eross-folding is done, the top end being placed to the bottom. This also 13 repeated, thus folding twice across, @s twice lengthwise. The same method applies to all flat articgs. large or small. The up and down coarse thread fold ing also applies to wearing apparel. Small_articles of clothing need only two foldinge, once lengthwise and then across. The seams of garments shouid be put together and the sleéves carefully folded before the cross-fold- ing is done. It handkerchiefs are not folded first the way of the selvage, they will iron badly, their corners stretching into long angles, thus making an even square an impossibility. The same is also true of table napkins. On wash days throw a good-sized piece of orris root in the water where hand Kkerchlefs are boliing, then after iron ing they will have a delicate fra grance. Violet and orris scent to gether produce a genuine violet odor. Judicious Use of Starch. The art of starching is usually what makes the difference between & garment that has been washed and one that looks just like new. Almost all new fabrics have a certain amount of dressing, so applied that it does not | easily come out with ordinary wear. The function of starch is to replace this dressing, while keeping the fabric as pliable and soft as when new There are different kinds of starch which may be used in laundry work, 50 that a choice may he made when a delicate fabric or dainty dress is to be made fresh and ready for use again There are corn, wheat, and rice . The blended starches are ions of two or all of the others, with perhaps some borax and paraffin included. This is what you usually get when you buy laundry starch. The quality of starch which adapts it to use as a dressing is its stickiness or tenacity. Of the three starches, corn has the greatest te naeity, wheat starch has less tenacity but more pliability, and rice has the Jeast tenacity. If you are unable to buy rice starch, you can cook one- gourth cupful of rice in one quart of water, strain it, then add another quart of water to it. Borax, alum, and paraffin, although not absolutely necessary, improve the starch. Gum arablc may be called a starch substi- tyte. It is especially adapted for delicate work, such as the dressing of organdy and delicate laces. Cornstarch, in addition to being good for stiffening, does not stick as yeadily as other starches, i& soluble in cold or warm water, and is not as quickly affected by dampness. Bran may be used for washing such mate- 1lals as cretonnes and chintzes In place of soap. The rinsing should be done in bran water containing just enough starch to give the material its original appearance. When you use boiled starch for clothes, add a small plece of highly perfumed white toilet soap to the starch while boiling, It will give a gloss to the ironed clothes and fmpart a delightful fra grance that will last until the clothes are laundered again. ‘When Ironing. Muslins must be ironed while wet. It allowed to get dry, they will have a rough appearance when ironed. Iron on the right side to give a gloss, and the way of the thread as much as possible. Finish by ironing the wrong side. When froning a large plece of muslin, keep as much of it covered as you conveniently can, to prevent its drying. Should the muslin dry before it is all froned, dampen it down evenly with a. wet towel. Straight pleces of muslin are usuaily ironed from end to end along the sel- vage, being careful to keep the hems as straight as possible. Embroidered muslins should be ned on the wrong side in order to aise the pattern. Dotted muslins should also be ironed on the wrong side, unless the decorations are very far apart, in which scase they may look better if ironed first on the right side and afterward ironed on the wrong side to press out the embroid- ered decorations and make them stand up. When ironing colored muslins, do not use the irons too hot, as they are apt to destroy the colors, Muslin trimmed with laces should have the lace ironed firt, then the muslin ft- self. If the muslin feels (oo stift after ironing, the fanlt can Le reme- died by putting the muslin through water and ironing it again. Alr all muslins well after ironing cr they will become limp. Iron nets, such as net curtains, while damp and with a moderately hot iron. This will cause the net to become slightly stiff. Fine laces and tulle may be treated in the same way, and will look like new after the process. Sprinkle a little orris pow- der under the ironing sheet and it will give a delicate perfums to fresh- ly ironed clothes. “Puzzlicks” Pussle-Limericks A bright little maid of —1— Discovered a suit of —2—. Said the maiden: "'—8—! ‘What they are I can't —4—, . t these garments 1. Principal of the Virgin Islamds. 2. Many people wear them at night. 3. Exclamation of surprise, re- peated. 4. Say. 5. Belonging parent. (NOTE—It would seem distinctly difficult to find a good rhyme for —1-—but here are two of them, and both clever. When you have gotten through inspecting your gifts tomor- row, look for the answer to this “Puzzlick” and a new one as well. Meanwhile, the merriest of merry Christmases!) Yesterday’s “Puzzlick.” A canner, exceedingly canny. One morning remarked to his granny: “A canner can can Anything that he can, But e can’t can a can, can 09" HOME NOTES BY JENNY WREN. city to one’s maternal Half the fun of Christmas is lost if one does not decorate the house, have a Christmas tree, hang a piece of mistletoe from the chandelier, build a roaring fire on the hearth and in other ways invite Old Father Christ- mas to enter the home. Let all the family help with the decorations and see how much more they enjoy them. Every loop of rib- bon, every bell, every bit of holly, every light on the Christmas tree, means fun and laughter and compan- fonship to them then. Every one ad- mires the whole effect so much more when he has had a hand in produc- ing it. Perhaps this little sketch will help you work out a decorative scheme for your own mantelpiece. A pot of poin- settia is another nice touch which might be added. MOTHERS AND THEIR CHILDREN. Is There a Santa Claus? One Mother Says: When my little boy first became skeptical about Santa Claus I ex- plained the tradition to him myself and did not wait for his {llusions to rudely shattered by clumsy schoolmatet I told him that the Christmas spirit was every bit as real as he had once thought Santy to be. Santa Claus was. just a jolly way of showing this spirit and though he need not believe in the person of the fat old tellow, he could still think that at Christmas time he wag a very useful idea to make our giving generous and happy. THE EVENING ! ctaus' CLAus! Twe To GET UP NOW - You v GoT A BIG NIGHT AnEAD OF You: YouR BREAREAST 18 ON Tus TaBLE ey OM ANNIE! TELL SAM To HITCH UP Tue RENDEERS RIGHT AWAY - 13 Y PACK John Henderson wmarries Helena Ford without telling her that he has tired of her. When they return from their _honeymoon her younger sis- ter, Natalie, marries. John has be- come interested in a charming widow, Nina Price, on their trip to Havana and Helena confides to Natalie that she is sure he no longer loves her. Natalie advises her to fight for him if she cares enough, and Helena, feel- ing that she is the right woman for him, decides-to try. B8he turms her- self in*o a spider woman, weaving a web. Rhe first tries indifference, but it seems to do mo good, for John de- parts on a business trip to the Coast with the idea of visiting Nina, who lives in Denver. Bhe encourages him to make love to her, and on his re- turn hi¢ olans to ask Helena to free him. She anticipates him, however, and asks her freedom first. She tells him she has ceased to love him, and when he leaps to the conclusion that she cares for someone else she lets him believe it. He is planning to go back: to Denver as soon as he can get his affairs in_hand, but Helena’s atti- tude toward him hurts his pride. She goes to stay with Natalie, dut John asks her to come in one evning to dis- cuss their affairs.. Her casuainess piques his interest, and toward the end of the evening, out of a clear sky, he makes love to her. Bhe repulses him indignantly. CHAPTER XLVIL Natalie the Seeress. elena entered the house with the lat]:hkey Fred had had made for her, and crept softly up the stairs. She was still laughing inwardly, although there was an undercurrent of tragedy about it, for all her mirth. ‘Why should she think that it meant anything? Just becauss John had guddenly seized her in his arms and made love to her in a fashion he never had before, why should she suddenly belleve that he was In love with her? Men were men, and she had probably succeeded in arousing his curiosity. She had certainly tried to play the game. She had kept on with the weaving of her web in spite of every obstacle that had presented itself. She had been gay and laughing when her heart had been sick within her. She had felgned indifference when she had longed to fling her arms around his neck and plead with him. She had turned herself into a spider woman at Natalie's suggestion for the purpose of holding him. And yet un- til tonight he had shown not the slightest sign of being interested in READY NEVER THING © “NATALILE, YOU MUSTN'T GET EXCITED. her. On the train she had kept recalling the incidents that had occurred after she had indignantly pushed him away from her. She remembered deflvering | regular lecture to him. She had been indignant, sarcastic. She. had taxed him with not respecting her. Then she had left the apartment after refusing to let him see her to the station or even get a taxi for her. “It isn't necessary, thank you. 1 can pick up a taxi anywhere.” And he had followed her downstairs bare headed, his mouth set in a straight line, and had put her in a cab. Did it mean anything? Could she let herself believe that? If only she could talk to Natalie. But this was Natalle's third day of convalescence. She had probably been asisep for hours. / As she passed Natalie's door softly, B0 as not to disturb her, a voice spoke: “Helena, is that you?” Helena _answered in a whisper, “Yes, dear, I'm so sorry. I thought I was being very quiet.” “Come on in, you dumbbell. ‘Just as if I weren't walting up for you. You know I can make myself wake up any time. I've beem 1WBE-JEe STAR, WASHINGTON, REAL FOLKS AT HOME—SANTA CLAUS. Hi-Ho- HACHM ! HERE 1T 1S TimE T Go To WORW AGAIN- NO REST FOR THE NOW DON T BE LATE GETTING BACK 1F You SHOULD 88 LATE You Can TELEPHONE AND Wemp OUR ConT BUTTONED IT ISN'T GOOD FOR YOU.” for the last half hour waliting for' you to_come in.” Helena entered the room softly, and Natalie said imperatively: “Turn on the light Helena complied, and as she did so pulled off her hat. Her hair was still tousled from John's rough handling. A smile crossed Natalie's face. “Well?" Helena flushed scarlet. “What do you mean?” “What happened? You don't look very tidy.” “Oh, Natalie.” “You played the game and he made love to you. Come on, now, be a sport. Tell me what happened.” “Natalie, you mustn’t get excited. It isn't good for you. Remember what a close call you had. Fred would be furious if he knew I were in here at this time of night.” “Don’t be silly, Helena. You got him going, didn’t you?" Helena flung out her hands sudden- ly. “Well, he did make love to me.” “Good! And you?” “I was furous.” “Good girl! Well, that's all I wanted to know. Keep it up, old dear, and you'll be all right.” She vawned daintily and turned on her pillow. And then as Helena mur- mured good night and snapped off the lights she said suddely out of the darkness: “Yow’ll have to keep it up after you get him back, don't forget that. John is one of those incurable romantics. I have to laugh every time I think of the way you've changed, Helena. If you ask me, I think it's done you & world of il (Copyrizht. 1926.) (Continued in tomorrow’s Star.) —- Doctors of the late Stone Age prac- ticed surgery with considerable skill and success. D. O, FRIDAY, DECEMBER 24, 1926. —By BRIGGS. WELL (VE GoT A PRETTY Good LINE OF STUFF To HAnD OuT TS YEAR WF MYSELF CHRISTMAS FOODS "ABOUND IN MARKET Variety of Seasonal Good Things Offered Today at Usual Prices. Washington went to market in earnest this morning to lay in stocks of foodstuffs for the Christmas festivi- ties, and Mrs. Housewife found com- mission stands generally at Center Market and throughout the city load- ed with good things of a great variety and at prices not unusual for the season. Buying earlier this week, market officials report, was lagging a bit de- spite elaborate preparations made by merchants to care for early buyers, but indications this morning were that & great Increase in trading had start- ed and that a record Christmas was in prospect. Center Market is packed far beyond bellef with poultry, meats, fancy fruits and delicacles of the season, and the market is surrounded by a very forest of greenery, holly, artificial flowers, mistietos and wreaths. Despite fears of turkey lovers, that Christmas bird is selling gen- erally at 65 cents, with perhaps a few merchants clinging even to the 60-cent level, which has been current since Thanksgiving time. The ab- sence of freezing weather, which would have made it possible for mer- chants to hold stocks of birds for higher prices without fear of their spolling, it is said, has served to keep the price down as low as 65 cents a pound. Fowls Fresh Killed. Tt is also pointed out that the vast majority of turkeys in Center Market are fresh killed and dressed, few having come from cold storage. The same {8 true of chickens, which sell at 60 cents for capons, 45 cents for gryers and bakers and 40 cents for fowl—prices that have been the rule for weeks. Rabbits, plentiful, are 60 cents each, keats are 90 cents each and ducks and geese are 45 cents a pound, dressed. ' Other articles on the market gen- erally are available in great quanti- ties at steady price levels. ‘Top-grade eggs from nearby hen- neries are quoted at 76 and 85 cents, the high peak reached several weeks ago, and butter of best creamery brand is 65 and 70 cents for 1-pound prints, American mild cheese is 40 cents a pound and sharp cheese is 45, with forelgn beands at 70 cents and up. Single cream is 18 cc.ts a half pint, double or whipping cream 86 cents a half pint, and bulk cream is 60 cents a pound. Milk is bringing 15 cents a quart. Vegetables Hold Firm, Potatoes, Irish, are offered at 8 pounds for 26 cents, and sweets are 4 pounds for 25 cents. Hothouse to- matoes are 50 cents a pound. Ruta- bagas are 5 cents a pound, asparagus is 60 cents a bunch, caulifiower is bringing 30 to 60 cents a head, de- pending on the size, and mushrooms are 60 cents a pound. String beans are 25 cents a pound, peas 25 cents, lettuce 15 and 20 cents a head, celery 15 to 26 cents a bunch, cranberries 20 cents a quart, pump- kins of varying sizes 5-cents a pound, Hubbard squash b cents a pound and yellow squash 6 cents a pound. Tokay and Malaga grapes are 25 cents a pound, Sugar Loaf pineapples are 75 cents each, with other pine- apples at 50 cents. Oranges range in price from 650 cents to $1, according to size and grade, and eating apples are 5 and 10 cents each, with cooking apples at 3 pounds for 25 cents. Tangerines are 60 cents a dozen, and grapefruit 1s 10 and 20 cents each. Fruit cake of all sizes and manner of appearance is offered at prices ranging from 40 to 76 cents a pound. IumCTudding‘ DELICIOUS and wholesome dessert, approved by three gen- erations of discrimi- nating users. Contains plump raisins, Grecian currants, spices from the Orient, and numerous other-choice food elements, oA Christmas MENU FOR A DAY. BREAKFAST. Stewed Prunes. Oatmeal with Cream. Shirred Eggs. Potato Cakes. Raised Muffins. Coffee. DINNER. Oyster Cocktail, Celery. Olives. Boufllon. Roast Turkey. nberry Sauce. Mashed Potatoes. Baked Squash. Creamed Onions. Endive and Grapefruit Salad. Orange Sherbet. Nuts. Raisins. Coffee. SUPPER. Lobster Salad. Parker House Rolls, Preserved Peaches. Light Fruit Cake. . Coftee. POTATO CAKE. Mash boiled potatoes, salt to taste, add some caraway seeds and enough flour to make stiff; no soda. or baking powder and very little milk, if any, as it makes it soft. When cooked work well together, then press out about one inch thick, firm and round as your frying pan; out in about six pieces, as layer cake. Butter well while hot. OYSTER COCKTAIL. Three_tablespoonfuls tomato catsup, juloe of one lemon, thres tablespoons liquor from oysters, five to 10 drops table sauce. Pick over and wash one pint veters. Have very cold, mix with sauce, serve six in cock- tail glasses. PARKER HOUSE ROLLS. One quart flour, one-half cup sugar, one yeast cake, two cups scalded milk nearly cold, butter size of egg, salt. Put all in- gredients into middle of flour, not stirring at all. Let rise three or four hours, then knead over and cut. Butter top, fold over and let stand until iight. Bake 10 to 15 minutes. Your Baby and Mine BY MYRTLE MEYER ELDRED. Mrs. L. B. D. writes: “My daugh- ter, an 8 months’ baby, weighed a little over four pounds at birth and now at three and pne-half months weighs 11 pounds. She is breast fed. Are premature bables just as strong as normal babies after they are grown? She was always normal in every way except that she was smaller. “Is it possible for a baby to nurse as much in fifteen or twenty minutes as 1s contained In a feeding for an artificially fed baby?" Answer—One must always take into consideration that your baby is really one month or less in age than the full-term child. Instead of being three and one-half months old she is really but two and one-half and for lhn(fi(& her weight is excel- lent. One sHfbuld not try to measure a premature baby with normal chil- dren up to their fifth year. After that they are in every way as well de- veloped, and physically as strong as the normal child. It is possible for a baby, who is a strong nurse, to get all he needs in even flve minutes of nursing. One should not insist on a child staying at the breast for any particular period of time. Most bables will nurse as much as they need and then stop. Mrs. E. W. A, writes: “My 5-year- old girl is very restless. She picks her nose and at night grits her teeth until they are rough. She also cries out in her sleep and doesn’t rest well, jumping around a lot in her bed. She eats very well at times.” Answer—It is likely that all of these symptoms are due to over feed- ing at night. Restlessness, gritting of teeth, all indicate indigestion. If she is fed lightly at night, only cereal, milk and,some fruit sauce, she will probably have a restful night. Her other habit might be over- come by olling her nose dally so that no ecrusts would form. I am sure I shall have an avalanche of letters telling me this child has “worms# It she has worms you will find them. Mrs. M. M. C.—I should use some good cold cream on the baby's face before taking her out in the cold and wind and then her face won't chap. It is always difficult to keep woolen shirts, which are wet con- stantly, from getting rather hard and dry, especially after they are old. Using some water softener and rinsing them in water in which there is a little soap; also drying them on racks (which can be bought for the purpose) or in a strong wind, will do more than anything else to keep them soft. Nourishing Drink. Take an empty milk bottle, put into it two or three teaspoonfuls of chocolate malted milk and add one glass of fresh, cold milk. Replace the cardboard cap, holding it firmly, and shake the contents until thor- oughly mixed. You will then haye a_frothy, well mixed drink. CRANBERRY TIME Wit winter dinners, cranberries find a wel« come place on the table, appetizing in flavor, rich in acid and iron. Sunday try this Cranberry Sauce L Q\\(g !:. ":"1:0 = 1 qt. eranberries, 2 cups suger, 2 cups boiling water. Boil the sugar and water together for five minutes;: skim; add the berries and cook without stire ring, until they are transparent. 5 minutes cooking over a hot fire is usually time enough to make sauce clear. NEW JERSEY CRANBERRIES have been improved from ghe wild berry the American Indian knew, to large, luscious ber- tender in skin, delicious in flavor. The choicest are branded and distributed over the signature INDEPENDENT NEW JERSBY CRANBERRY COMPANY Philadelphis, Ps. Ask your hd'? for Jersey Crasbertion FEATURES. Classic and Legend of Christmas BY LYDIA LE BARON WALKER. 'Twaa the night before Chrietmas, en_all through the house Not a creature was stirrin. Not even a mouse It 1s interesting to -think of the numbers of homes in whicli these fa- vorite lines will be repeated ‘onight. 014 folk will say them in happy re- membrance of their caildhood cele- brations of Christmas eve. Mothers will repeat them to their little chil- dren, who wiil be thrilled by the ac- LET US REMEMBER THE BEAU- TIFUL LEGEND WHEN WE LIGHT THE CANDLI IN OUR WINDOWS CHRISTMAS EVE. count of Santa’s famous ride over chimney tops with his swift reindeer. The children will fall asleep, eagerly hoping that tonight enough noise will be made on his rounds so that some glimpse of the cheery old man may be caught when he descends the chimney to fill the stockings already hung by the fireplace. And then there are the wee young- sters who will lisp occasional words after mother or father who reads the fascinating tale, and also the little folk, Jjust a bit older, who will prattle these lines with a jumble of childish chatter about Christmas and what they hope Santa Claus will bring them. And so this Christmas classic twines itself about memories that are forming and those that are reminis- cent, and always with a glow of Christmas atmosphere and light that transforms old and young hearts into spirits of love and joy. Legend of Lighted Candle. The radiance of this beautiful spirit is made apparent by the Christmas candles, put in windows on Christmas eve. Many of you may know the tender legend that is the inspiration of this custom. It goes back more than 20 centuries to the time when the light of the Star of Bethlehem led the wise men to the manger where the Christ Child lay. The legend tells us that from that day to this the light of a candle in the window on Christ- mas eve leads the spirit of the Christ Child to the home, where he will dwell throughout the coming year. A Welcome and a Wish. And so we find that thers is more than mere beauty of Christmas deco- ration in the custom that is becoming widespread of having windows fllu- minated with Christmas candles. ‘When we light the candles in our win- dows tonight we are welcoming the spirit of Christmas. Then, when the time comes to extinguish them and all the lights in the house, and when all 1s In readiness for the festival of tomorrow, we remember again the words of the Christmas poem, only now they will be those spoken by Santa Claus as he drives away with his pack of gifts for other families I am sending the same wish to you that he calls out as he leaves— Merry Christmas to a'l, ‘And to all a good night. What Do You Know About It? Daily Science Six. . Who are the Todas? . Who are the Kaffirs? 3. Who are the Vandals? . Who are the Hottentots? . Who are the Berbers? . Who are the Iberians” Answers to these questions in tomorrow's Star. Who Are the Huns? “The Germans, of course’” most peeple will say. The name was only applied to our late enemies in the great war. Actually the Germans have no Hunnish biood, so far as is known. In the Dark Azes the Huns swept down upon liurope, sweeping all befors them. They had strange, ugly features, were small, ferocious and traveled chiefly without any won en or children, so that they took up no abiding place and formed no king dom. Having at length been defeated in a great battle, they left Europe as they had come. Some have thought them Chinese, but we learn that the Chinese, too, wera fighting the Huns and at length drove them' away. The name Hungary shows us what the medieval people thought had become of the Huns, but there is no specal reason to think the Magyars are de scendants of the Huns. Sclentists have sometimes fixed on the Turks as the Huns of old. But it s still & mystery who the Huns were and what has becomse of so large and powerful a race. Now what do you know about that” Answers to Yesterday's Questions. 1. Ferric oxide is iron rust. 2. Baltpeter is rock salt or potas stum nitrate. 3. Aqua regia is nitric and hydro. chloric acids, which dissolves gold and platinum. 4. Flowers of sulphur is a snowlike form of crude sulphur. 5. Sugar of lead is an acetio acid preparation of lead. 6. Sodlum chloride is 6rdinary table salt. (Copyright. 1926.) KITTY McKAY BY NINA WILCOX PUTNAM. I can buy dandy Christmas presents for 10 cents, but they are the kind I ‘would rather send with love than give face to face. (Copyright, 1926.) KMo ool Popcorn should be stored in an out- side shed where it will not become too dry. Baked Beans are really baked. The label says so. The taste says so. Your memory recalls the flavor—that baked taste—so good—so delicious—that flavor which nothing but baking can give. The pure food law says you may label them “baked” if your beans are baked. Which means —if they are labeled “baked,” they are baked. If not labeled “baked,” they are not baked. Heinz Baked Beans are baked —oven-baked. They are labeled *“baked,” and they have that un- mistakable, unforgettable, tempt- ing taste of beans that are baked. HEINZ OVEN-BAKED HEINZ TOMATO KETCHUP - HEINZ COOKED SPAGHETTI BINZ CREAM OF TOMATO SOUP - HEINZ PEANUT BUTTER The taste is the test