Evening Star Newspaper, August 19, 1927, Page 19

How to Handle Ordinary Varieties to the Best Advantage in Preparit There is no better way to use good apples and the sound portions of wind fall, wormy and bruised apples, than to make them into apple Almost any apples will make apple butter, hut those of good cook ing quality. with a rich v are most satisfactory. Summer apples good butter as Fall and varieties metimes sweet apples are used with tart apples, the usual proportion being one-third of the sweet apples to two-thirds of the tart It you must use overripe apples, add a little vinegar to give snap to th butter. Either fresh 4sterilized cid usual proportion of pe ples and cider is From one-third to three zallon of cider to a gallon of pe nd sliced apples ter it the apples Continue the cook and apples do not separate butter when cold is as thick as good applesauce. Determine the thickness at frequent intervals by cooling small portion If sugar is used, add it when the butter is ahout two-thirds done. About a pound of eithe te or brown sugar to a le butter is the usual proporti ou may use more or less or no all, to suit (the taste. Apple butter is spiced ac- cording to taste, ahout hal spoon- ful each of ground cinnamon, el and allspice being lon. These are stir) i the cooking is finished. tract, added the spices are adds to the snappiness of Use from two to four te cider or may be Th £ iced a gallon, wi wes n Vanilla ex- spoonfuls per gallon of butter, accord- | ing to e, ked Applies.—Wash the ap- ples and core them. Be careful not to cut through the blossom end when removing the core. Place the apples in a baking dish and fill the holes with | sugar, and butter them. Add a few drops of lemon juice for each apple if you like. Add a few tablespoonfuls of water, just enough to keep the ap- ples from stic Very juicy apples (do not need w Cover the haking dish or pan and bake in a hot oven until the apples are soft. Apples cool more quickly in a covered utensil because the steam is held in. Serve baked apples either hot or cold, with or without cream. In the Fall, w apples are at their best, spice really mecessary, but in the spice is an improvement. Raisins are good with baked apples. Some apple such as the Winesap, have more jelly- ing power than others. If cooked lon enough, the juice forms a jelly. When | apples of this kind are baked through remove them from the baking dish and concentrate the ju ddinz a little more sugar if nece: Then place the jelly over the baked apples. ¢ Apple-Cabbage Salad.—To make this salad, select good tart eating apples, | peel. cut into small cubes and mix with finely chopped cabbage. You may use equal proportions of apples and cab- bage, more apple, or more cabbage. | Serve with cream salad dressing made as follows: Beat one-half a pint of thick whipping cream until stiff, add four and one-half tablespoonfuls of lemon juice, two tablespoonfuls of fresh grated horseradish, a grating of onion, a few drops of tabasco sauce, and salt to taste. These s can be changed according to individual preference, but be sure that there is enough dressing in proportion to the cabbage. Just a dash of cayenne pep- per may be used if you don’t have ta- basco. "If the horseradish is in vine- gar, use only two tablespoonfuls of lemon. Half a pint of cream makes enough dressing for about three cup- 1 fuls of apples and cabbage, which will serve six peaple. Mix the cream dress- ng with the apples and cabbage. Serve on lettuce. Plain cabbage salad with this cream dressing is very good. Cab- bage salad may be served alone on a cabbage leaf or on lettuce, or you may place a slice of pineapple on the let- tuce or the cabbage, and on the pine- apple a good thick covering of the cab- bage salad. A still more elaborate salad may be prepared by adding grated cheese to the pineapple-cabbage combination. A very attractive way to serve this cabbage salad, if it is made from curly cabbage, is to hollow out the head and use it as a bowl from which the salad is served. Pears With Custard. Make a sponge custard. Beat two eggs with one-half an ounce of sugar and add cne-half a pint of milk and mome vanilla flavoring. Crumble two small sponge cakes, pour the milk and eggs over them, leave for a few tinutes, then pour into a well buttered whallow round tin. other deeper one, the little water in it n a modera latter with a Bake the custard © oven until set and firm. EAT AND B Put the tin in an- | 1g Food for the Family. | When cool, turn out onto a dish or n six halves of Bartlett jeve. Brown one-fourth monds slightly in a mod- When cool, work them te with two tablespoonfuls little sugar, and a few «ch to flavor. Fill the h the mixture. Whip a and when stiff add one- half a gill of lemon jelly, which must be liquid but cold. Flaver with a few |drops of vamilla essence, adding a |little sugar. Color with a few drops of carmine. When the mixture is be- ginning to set, ¢ each pear with it, the filled side downwards, and leave Have the sponge custard arrange the pears on it, and | decorate the dish and center of the s with chopped lemon jelly. Peach Dumplings. Roll the pa in a thin sheet and cut it in rounds. Pl 1 whole peeled 1 ach round of | past Don't remove the stone, as | it seems to give the dumpling an extra | good flavor. Sprinkle sugar over the | fruit, dot with butter, and bring the | edges of the pastry together over the | peach. Bake in muffin pans in a rlv hot oven. If the oven is too hot, the crust will brown before the peach cooks through. Serve hot with | hard sauce or liquid sauce. A good | liquia sauce can be made of peach | juice. Hard sauce is made as follows: | Cream one-fourth cupful of butter with three-fourths cupful of powdered sugar. When it is white and creamy, |add one-half a teaspoonful of vanilla |and a little grated nutmeg. The | secret of making a creamy hard sauce lies in long beating. Chill before ng. |into a pa {of cream, drops of ki 1f pea Fruit Omelet. Use fresh or carned fruit, such as pineapple, peach or apricot. If can- ned fruit i1s used, drain from the sirup, reduce a little of the sirup, and use for heating the fruit. If fresh fruit is used, heat it in a little sugdr sirup flavored w a ifthew drops of the liquid or a good flavoring essence. The fruit should be cut into rather small pieces, Make an omelet in the usual way by mixing six eggs with one and one-half ounces of butter, one tablespoonful of cream or milk and one teaspoonful of sugar. Just be- fore folding it, put in the center the compote of fruit, which should be hot and ready. Then fold the omelet over nd let it color. Turn onto a hot dish, mark thé omelet across in three or four places with a clean red-hot skewer and pour around the dish yme sirup made from the fruit sirup and flavored with a few drops l(;f marachino or any other suitable quid. Three-Fruit Marmalade. Select very tender, clean, yellow, smooth-skinned fruit, free from all blemishes. The thick-skinned varieties are better than those having a thin, tough peel, since this thin peel is likely to become still tougher after cooking it with sugar and acid. Wash well one orange weighing about 7 ounces, one grapefruit weighting about 1 pound and 3 ounces and one lemon weighing about 3 ounces. Remove the skins from the fruit and slice very thin. Cook this peel in a quart of cold water three times, for five minutes ach, discarding the water after each boiling. Cut the fruit pulp into thin slices, removing the seeds and white skin. Combine the sliced pulp with the parboiled skins. To each weight or measure of fruit add three times its own weight or measure of water and boil for 25 minutes. Then add an equal weight or measure of sugar and boil rapidly for 25 minutes longer, or until the jelly stage is reached. Put at once into scalded jelly glasses and when cold cover with paraffin. Banana and Grape Jelly. Rinse a mold and place it on ice or in a pan of ice water, Dissolve one pint of lemon jelly and when cold to the touch pour a little into the mold, then turn the mold slowly around untii it is coated evenly with a thin layer of jelly. Cut some pistachio nuts for decorating and arrange in the mold. Dip each nut into the liquid jelly to fix it. If the nuts are’chopped, mix them with a little liquid jelly before placing such a decoration in the mold. Pour in a layer of jelly and leave it to set. Cut one or two bananas into thin slices with a silver knife. Re- move the skin and seeds from a few | dark or light grapes, leaving them whole if small. Arrange a neat layer of fruit in some design in_the mold, dipping first in the Jelly. Continue to add layers of fruit and jefly until the | mold is full, then leave the jelly to set. | Dip the mold in warm water, immerc- ing it completely. Wipe the surface with a clean cloth and turn it out onto a clean dish. Serve with chopped jelly. E HEALTHY CONDITIONS NORMAL | AT CENTER MARKET | Few Changes of Minor Character in Prices as Compared With Week Ago. Aside from a complete sellout of several varieties of vegetables to be had last week and a few changes in prices of minor significance, the conditions at Center Market remain the same for both buyer and seller as they were seven days ago. Asparagus, which was reported scarce last week, is no longer on the market, and rhubarb also is re- ported gone. Otherwise the same varieties of vegetables are to be had at about the same prices. The same line of fruit on the market last week also is to be had again this week, with the exception of currants, which are no longer for sale. The only change in the vegetable line quoted over last week is on celery, which has a maximum price of 15 cents a bunch, or 10 cents under the highest price named for last week. Many good bunches are to be had at 10 cents each, which is the same as the minimum price on that commodity for last week. The same general equilibrium maintained on vegetables during the past seven days also is npted in the prices of fruit, the various varieties of which remain. generally the same in price as they were last week. The few changes noted include a top price of 30 cents per basket for peaches, which is 10 cents below last week's top price, and a reduction of cents a quart on gooscherries, which are selling at 20 cents. Poultry, meat, eggs and cheese re- mained the same in price as they were last week. Other prices quoted for various commodities are as fol- lows: Vegetables—New potatoes, 8 pounds for 25 cents; sweet potatoes, 3 pounds for 25 cents; lima beans, 75 cents a quart: string beans, 15 cents a pound; spinach, 15 cents a_pound; new cab- bage, 5 cents a pound; out-of-doors cu- cumbers, 10 cents aplece; carrots, 3 bunches for a quarter; turnips, 8 cents a bunch; eggplant, from 15 to 25 cents apiece: fomatoes, 2 pounds for a quar- ter: okra, 25 cents a quart: kale, 3 pounds for 25 cents: lettuce, 15 and 25 cents a head:; corn, 4 ears for 25 cents; beets, 8 cents a bunch, and Summer squash, 3 pounds for 25 cents, Fruit—Honeydew melons, 35 to 60 cents each: watermelons, 85 cents to $1 each: cantaloupes, 15 and 20 cents each; honey balls, 15 cents each; plums, 15 cents a box; Bartlett pears, 50 cents for a box of 9; red rasp- berries, 75 cents a quart (very few left); pineapples, 25 cents apiece; slackberries, 25 cents a quart; oranges, 75 cents a dozen; apples, 5 cents each, and grapes, 35 cents a box. Baking and frying size chickens sell for 45 cents a pound; stewing size, 40 cents a pound, and ducks at 40 cents a pound. The best butter continues to bring trom 55 to 60 cents a pound; best eggs, 45 to 50 cents a dozen; American cheese, 45 cents a pound, and imported cheese, from 70 cents to $1 a pound. Meats remain the same, with the following price quotation: Best grade porterhouse steak, 65 cents a pound; sirloin, 55; round, 45; prime ribs, 40; chuck, 30; three-cor- nered, 35; veal chops, 50; veal cut- lets, 60: veal roast, 35; lamb chops, 60 to 65; lamb leg, 45 to 50; breast lamb, 3 shoulder, 35, and pork chops, 45. NANCY PAGE Nancy’s Mother Gives Idea of Clothes for Older Women BY FLORENCE LA GANKE. “Who is that distinguished-looking woman over there?” asked Nancy's dinner partner. Nancy glowed with pride as she said in what she tried to make a nonchalant tone, “Why, that’s my mother. Haven't you met her?” ‘The man 8 straightway introduced and seemed to find his new acquaint- ance as charming as he had thought her distinguished. Nancy studied her mother. It was more than clothes which made her look so well bred, but there was no doubt that clothes helped Dinah Day’s Daily Talk on Diet The Right Food Is Rules for Reducing. In addition to an elimination of © ain foods entirely from the diet of one wishing to reduce, there are a few simple rules, which it is also ary to follow hew your food well A smaller ion even the foods allowed. Take some exercise A 1k every day Do not lag Preathe deep. Walk whenever can—do not ride, 3. Drink or you 8 glasses of water a the first thing in nd the rest of the quan day be als. 00 mu Do not 1 or the morning tity through t 4. Do not sl ke a day-time n, 5. Do not nibble sometimes if But eat . habit @ drink of W ween meals to kill your hunger. 6. Use nc possible. At m o or te 1spoons a not in coffee soups, 1 of oil i zood to . can be drug in bought at the Keeping vp_2ppezrances Makes 2 life seem hollow. Buila uvp life within — the right Appezrances will follow. the Best Medicine. 9. Do not cook the vegetables 1 [Such a manner that fattening aualf. ties will be added to them. That is do [not fill them with butter, or cream | sauces or fry them. FEat something | raw every day, either raw vegetable in salad or raw fruit. | "'10. Serve the fruits without cream or sugar. 11. Do away with constipation— Drink juice of 1 lemon and equal amount of water first thing in the morning. Eat freely of the per- mitted fruits and green vegetables, cularly the bulky ones, as raw ze, celery, boiled onions. Eat 3 or 4 prunes every day. They are very laxative. Drink 1 or 2 glasses of plain water on arising. 2 sure to weigh yourself about a week about the same hour of the day and in the same amount of clothing. You should not reduce faster than 2 pounds a week, without being under the doctor’s care—1 pound a week is safer. 12. Balance the foods by combining | the proteins, meat, milk, eggs and cheese, and the occasionally allowed potato, with the fresh vegetable and fruits. For dessert use fresh fruits often and sometimes a hard cracker with a little cheese, instead of ice cream or pastries—use gelatins. There is nothing unusual or very trying about such a procedure. As a rd, weight reduction will be ma- terially helped. Scalloped Ham. Mix one cupful of chopped cooked ham with threefourths cupful raising and two hard-bolled eggs cut in pleces. Add two tablespoonfuls of flour, one-half a teaspoonful of mus- | tard and one-fourth teaspoonful of salt [to two tablespoonfuls of butter or | shortening and mix well. Add two | cupfuls of milk and bring to the boil- | ing point, stirring constantly. ~Add the raisins mixture and pour into a | greased baking dish or casserole. | Cover with a_mixture of onehalf a | cupful of cracker crumbs and one ta- blaspoonful of brown sugar. Brown Df' greatly. ..ancy asked her lter what her clothes’ philosophy was. “When a woman gets in the grand- mother, or near grandmother class,” she looked keenly at Nancy as she said it, “she needs to learn tight-fit- ting clothes are not for her. They make her seem heavier, more settled in figure. Armholes and shoulders particularly should be loose. No line is more graceful than that of the surplice. We used to think that a ‘touch of white’ in the form of a lace collar was becoming. We have changed that to a string of pearls, a flowing drapery or a scarf collar. There should be dignity but not fussi- ness in the older woman's clothes.” Lessons in English BY W. L. GORDON. Often mispronounced: Giraffe. Pro- | nounced jiraf, 1 as in “it,” (not as in | “ice”), a as In “at,” accent last syllable. i Often misspelled: Operator; final or, | not er. | Synonyms: Dejection, | oppression, melancholy, sadness, de- spondency. Word study: “Use a word three | times and it s yours.” Let us in-| crease our vocabulary by mastering one word each day. Today's word: Subdued, lowered, toned down, render- ed mild. “We could hear them talking in subdued tones. depression, 1 in a hot oven. . ‘The actual number of inches of rain- fall is smaller in the Arctic_regions than in 1llinois S Pottery figurines of the goddess Ashtoreth, worshiped by idolatrous Jewish women, have been found at the city of Gerar, where Isaac once dwelt ' HOME NOTES BY JENNY WREN. Every one seeks that which is smart | and new these days, both in dress and in home decoration. The modernist note is being sounded with increasing clarity and frequently in interior deco: ration, and its influence is felt in even the smallest details. The moder: now have chosen their plant emblem, for had they tried to design an interest ingly shaped and softly colored plant to complement their interestingly shaped and softly colored furniture and draperies they could not have ex- celled Old Mother Nature's work in ovolving the cact Single plants are used; groups in large, flat bowls, and whole window gardens are sometimes seen. These are particularly fascinating, for they offer one an opportunity of working out a miniature, fairy-tale garden with hills and dales and strange, exotic lit- tle trees and shrubs of cacti, (Copyright. 1927.) MOTHERS AND THEIR CRILDREN. Fair Play. One mother says: I try to treat my children with the same consideration that I expect them to show for me. I pay attention when they have something to tell me, just as they must when I talk to” them. When I feel like speaking quickly I stop and wonder what I would do to them if they should answer me in anger. I try to be fair with them in the smallest things. (Covyright. 1927.) FRIDAY, AUGUST 19, 1 WEDLOCKED BY HAZEL DEYO BATCHELOR. FOOD AND HEALTH BY WINIFRED STUART GIBBS. Food Specialist. Probably there is no set of circum- stances in the preparation for Which one receives advice that is not em- bellished with diet rules. The singer is told that before a concert he must be practically fasting. The artlst is told that before a perlod of creative accomplishment he also must limit his intake of food. And now we hear ad- vice to aviators! Interesting as these bits of advice are under certain conditions, it seems to me that any one who studies diet and nutrition carefully ill be willing to admit that the decision of any one facing a period of strain must be made by the individual himself. Take the advice of the feeding of aviators, for ex- ample. We are told that no one should fly on an empty stomach, since accidents have probably been caused hy failure to observe these rules. But where is the diet spe- cialist with the temerity to suggest to Col. Lindbergh just what he should eat during a flight? All of this brings up certain other reflections. Perhaps one of the most outstanding is this: Those who are o well equipped to do their chosen work have reached the position where they possess common sense about their diet as about other affairs con- nected with their every-day living. That special preparation for a long strain, whether mental or physical, is in order is a reasonable assump- tion. The only question is, “What form shall this prepatation take?” Speaking for myself as a student of nutrition, T should say that unless one’s activities impose unusual strain on the organs of digestion, it is better to err on the side of eat- ing than of excessive fasting. I am strongly of the opinion that the average individual can accomplish more by seeing to it that he has his normal intake of food than he can by approaching his ordeal in a semi- asting state. for singing, not being in the category of great artists, I cannot speak for them, but I do know, for the average individual, that it is casier to produce better quality of tone if the system is energized by moderate quantities of the proper kind of food. Notice that I say modcrate quantities and that I lay stress on the fact that the food should be well selected. The same remarks, I should say, hold good in the matter of creative composition or_writing. Perhaps if I were asked to empha- size some one guiding principle seems of outstanding impo: tance, I should phrase it this wa: Let the diet for a person facing strain_be high in energy and small in bulk so as not to overload the system with roughage or waste mate- (Copyright. 1027.) DAILY DIET RECIPE Chocolate Milk Shake. Ice finely chopped, two tablespoon- fuls. Chocolate syrup, two and one-half tablespoonfuls. Milk, three-fourths cupful. Egg, one. SERVES ONE PORTION. See recipe for chocolate sirup un- der dressing and sauces. The egg could be omitted, though it adds much to the drink. Put ingredients in a shaker, or fruit jar, shake thoroughly and serve cold. DIET NOTE. Recipe contains protein, lime, iron and vitamins A and B in the milk and egg, and fuel or energy as fat in the chocolate, Very useful for one wish- ing to gain weight, if taken in such moderation that it would not cause indigestion. IPLANNING A WEEK’S FOOD The problems involved in planning the food are largely the same as those of other weeks of this Midsummer sea- son. The question of variety is large- ly taken care of by nature herself. The matter of selecting and preparing the varied foods provided by Madam Nature is, in the phrase of the day, up to the housewife herself. So there are certain little questions to be decided each week, such as soup or fruit cocktail for dinner and wheth- er the soup shall be hot or cold; soup for luncheon on days when it has not been served with dinner and so on. Speaking of soup and cold dishes for hot-weather meals, I have a particular hobby, and this is it. It seems to me that even if the day has been toasting- 1y hot the vitality is more or less de- pleted and the digestion, therefore, de- mands a certain amount of hot food. 1 should consifier carefully then this seemingly minor matter of whether the soup should be hot or cold and the dish that follows hot or cold. For example, on days when jellied boullon is served as a first course at dinner I strongly suggest a hot meat to follow. In spite of one's self and in spite of the general sensation of heat one instinctively craves one hot dish in a meal. The cold soup, followed by cold fish, let us say, or even cold meat, I Answers to Answers to readers’ questions regarding et will be given by Winifred Stuart Gibbe, ist, writer and lecturer on nutri- uld be accompanied by elope. as only those of general interest will be answered In this col- umn: others will be answered through the mail. ‘Every effort will bo made to answer quesiions promptly. but we I dulgence of our readers for a delay. The number of letters received is large and each must take its turn. Address Winifred Stuart Gibbs, 468 Fourth avenue, New York City. I have been studying nutrition and am confused about one point. I read in your articles and in books and writ- ings of other people about what is called body-building foods. I1f I am clear on this matter there seems to be a difference of opinion as to the relative value of body-building food as we find it in meat and in vegetables. Can you tell me what to do? Shall I listen to the people who say that we must have no meat at all, since vegetable protein—I believe that is the term—is, theoretically speaking, the same as that which we get from meat, or shall I include a certain amount of meat in the diet for my family? We are -all perfectly well and _the children are about school age.—Mrs. RN This is a good question, since it brings up a matter on which many persons are confused. During the time when it was taught that the mere chemical composition of a food was all that mattered we were taught that body-building food, or protein, was the same, no matter whether it was procured from meat or from cheese or from vegetables. Today we know better. In the first place, we know now that there are many proteins, each one contributing something not sup- plied by the others. Chemists de- scribe these as complete and incom- plete proteins. Next we know that, since the ani- mal has eaten the food grains and nverted them into tissues for him- 1f, the flesh of the animal has cer- tain advantages as a food. It brings the body-building food one stage near- er digestion, thus saving a certain amount of work for the human diges- tive organs. On the other hand, we must not for- get that body-building food which is procured from animal food carries a certain risk, Meat does put a strain on the organs of thy human system. " g may be satisfactory for an occasional meal, but not in the long run of the regular meal planning. Another important hot-weather ques- tion is that of breads. In spite of the fact that I am strong for yeast bread as a standby and prefer to reserve most of the hot breads served for Win- tertime, even this convention must be modifled to suit circumstances. For example, there is perhaps nothing more appetizing than delicately made and steaming hot breads, biscuits or rolls. A sleepless night sometimes makes breakfast a bore, and piping hot popovers or even smoking hot baking-powder biscuits would be much better than no food at all—and thisis no backhanded compliment to hot breads. ‘They have their place in the meal, and so far as food value is concerned they measure up creditably. It is the ques- tion of texture, as influenced by this method of raising, that I am dealing with just now. The action of baking powder produces bread of a slightly different texture from that of yeast, and it is this that makes the differ- ence. Healthy adults who are taking plenty of exercise and are eating a normal, mixed diet may digest this form of bread with comparative ease. It should not, however, be the chief form of bread to be given to children. Food Questions This, however, is not the chiet point which we are talking about now. To return to beef protein and vege- table proteln. Chemists are constant- ly working at these and other prob- lems, and so late as February, 1927, studies were completed along this line. The conclusion was that since the body-building food in beef and many other animal products adds to the value of the body-building food in grains and cereals it is probable that the latter will contribute more to the body it eaten in connection with vege- tables. In other words, eat a rea- sonable portion of both meat and vegetable foods. My little daughter is suffering from anemia. The doctor says that it is the curable kind. I am told that she should have a great deal of iron. ‘Will you tell me how it is best to glve her this? Whether in liquid for mfrom the drug store, or is it possible to get enough in her food?— Mrs. G. M. You are quite right in thinking that diet is important in anemia, but I must set you right on certain points. | In the first place, iron “in a bottle” will do little or no good. The only way in which food iron can be utilized sufficlently to do the body any good is through food. Before I proceed, however, I must tell you that the latest conclusions of the scientists are that too much stress has been laid upon the necessity of large quantities in the diet of anemic persons. Please do not misunderstand me, for food iron is of vast importance for all children whether they are subject to anemia or not. I am simply trying to make clear®o you that iron alone is far from being the entire answer to the question of diet for anemia. It seems to be the general opinion that the organs of food animals which we are accustomed to serve are even more important. By this I mean sweetbread, liver, heart and kidneys. It has been established that chicken, beef and even pig livers tend to in- crease the ‘“richness” of the protein. (Copyright, 1927.) —— Reduction of the tuberculosis rate Nan Hartley. an artist's model, mar- ries Tom Elliott, a poor artist. having had a chance to marry Martin Lee. @ vich corporation lawver. Tom and Nan are very Aappy. but Tom is careless wnith himself and_develops pneumonia Ie dies_ leaving Nan about to have & baby. She meets Martin Lee ngain and he siill loves Ner.” For the sake of her child she marries him. He does every thing "for her. surrounding her " with lururies, but ‘she 'feels trapped. = O0f course. she adores her baby, but as Mar- tin Lee's wife she has certain conven- tionalities ‘1o "observe. They go to the theater one night and meet Malcolm St. Clair. the artist. who invites them to his studio later. CHAPTER XXXV. Martin and Muriel. Martin's attitude toward Nan's baby was a_curlous one. He had never known any bables in- timately and now there was orie under his own roof. Ho had never ex- pressed a desire to see Muriel, and, of course, Nan had never suggested such But one night, it happened to be a night when they had nothing planned, he reached home to find that Nan was out. At Martin's request Miss Lambert had remained with them, although Nan had insisted that it wasn't neces- sary. But Martin didn’t want Nan tied down. He wanted her to be able to go out with him whenever he wished. So Miss Lambert had remained, although Nan always insisted upon giving the FOOD PAGE courteous in every way, but when he spoke they all stopped their careless chatter to listen. It was an exagger- ation, because when they talked, no| matter on what subject, they all chat- tered at once informaily. The musical clock on the mantel- piece chimed 5:30 and Martin, yielding to impulse, went down_ the hall and | knocked on the door of Nan's room. Miss Lambert called a cheery “Come in,” and he entered. Muriel was lying in her bassinet. As Martin stood looking down at her she opened wide her toothless gums and smiled at him. It startled him, that smile on a baby face, and it went to his heart. Up to now he had resented the baby. The baby her bath and doing other things for her, so that there was little for Miss Lambert to do but stay with Muriel at night and collect her salary. It was the first evening Nan had not been there to greet him, and Viola, coming into the room to snap on the lights, started when she saw Martin standing before the firelace. She hadn’t heard him come in. He whirled on her quickly. “Where is Mrs. Lee?” Viola was glib. She made it her business to know everything, “She left a message that she would be late, as she was going out to tea somewhere. Viola did not add, although she knew it quite well, having flitted about while Nan had been engaged in a cer- tain telehone conversation that morn- ing, that she had gone out with some man. Nan had been quite animated over the telephone, much more animated, the shrewd Viola commented to her- self, than she ever was with her hus- band. Viola was 18. She thought it must be stupid to be married. Before she did any marrying or settling down she intended to have some fun out of life. She read the fiction magazines and imagined her- self the heroine in the different stories. She wanted a man who would dominate her, but he must have money and power. Viola hadn’t much chance of meeting such a man, but she believed in romanceé and the thrill- ing thing fate had in store for her just around the corner. Martin wondered a little. It was the first time Nan had done such a thing. Not that she hadn't a perfect right to go-and come as she pleased, but it annoyed him not to know where she was. Out to tea! That was strange! It was the first time she had gone any- where without h'm since their mar- riage. Had she gone to tea with any of the people she had met through him or with some of the old crowd she had known before their marriage? Martin resented this old crowd be- cause he felt Nan clung to it. That night they had gone to Malcolm St. Clair’s studio after the theater she had been radiant, He had never seen her so0 gay. And he had rather resented it, too, because it made him feel like an outsider. He felt that these people did not include him. They included Nan because in a sense she had once been one of them. She had worked for a living. She had posed for this same Malcolm St. Clair. He remembered now as he walted for Nan that the feeling he had ac- cumulated during the evening had been due largely to the fact that he had resented not being accepted by the others. Not that they weren't HE WHIRLED ON HER QUICKLY. “WHERE 1S MRS. LEE?” very fact that she was Tom's daugh- ter made him hate the fact of her ex- istence. Now he felt, although the idea was absurd, as if a bond had been established between them. He leaned over the baby, while Miss Lambert, pretending not to notice him, went on picking up things and tidying the room. Muriel kicked with tiny, futile feet and emitted a gurgle. She waved her hands as if she expected him to do something, as if, girl-like, she wanted to_attract and hold his attention. He was half afraid of her, she was so tiny, but as her small fists went en- circling around, knocking against each other, he put out a tentative hand. Instantly his finger was caught in one of those tiny fists. And with what a grip! He couldn’t belleve it possible. He leaned closer, and once more she smiled at him, that wide, toothless smile. Involuntarily he smiled back. He thought her adorable; he wanted to take her up in his arms. After all, she was a part of Nan. She was as much Nan's child as she was Tom Elliott’s. (Covyright. 1927.) (Continued in tomorrow’s Star.) . Savory Chicken Pie. Stew a chicken until tender and salt to taste. Place the pieces of chicken in a roaster. Put three table- spoonfuls of butter in a pan, melt, stir in three tablespoonfuls of flour and add five cupfuls of broth in which the chicken was stewed, and one cupful of milk, making a rich gravy. Put this over the chicken Make a batter of two cupfuls of flour, two level teaspoonfuls of baking powder, one heaping teaspoonful of lard, one egg, one cupful of milk and a little salt. Spread on top of the chicken and gravy and bake. PRSI T e T Hiding money in the ground is so prevalent in Ethiopia that although about 6,000,000 silver dollars are sent there from Austria every year there are never more than 7,000,000 in cir- culation. Makes keen appetites No matter how good your appetite may be, Heinz Tomato Ketchup will make it even better. Lusciaps red tomatoes grown from Heinz pedigreed seed and ripened in the sun. Expertly cooked with Heinz own mellow vinegar and sugar and pungent spices. A thick, rich delicious condiment that you never tire of. Heinz Tomato Ketchup im- proves simple cold meats, adds interest to stews and second day roasts and gives your hot-weather appetite a cold-weather cagerness. Keep Heinz Tomato Ketchup on the table always - The taste is the test. HEINZ tomat The Largest AND REMEMBER— HEINZ 57 VARIETIES ARE REASONABLE IN PRICE | chup Selling Retchup [ THE DAILY HOROSCOPE Saturday, August 20. Astrologers read tomorrow as a con- fusing and a disconcerting day and for that reason it is wise to desert serious affairs and to enjoy healthful recrea- tions. There is a sign affecting farmers, which may be disturbing to them, and for this reason it may be difficult to transact business with them. All_through the vear. astrologers have foreseen discontent on the part of agriculturists, but those who are wise will have conserved their crops. Food. prices will surely rise, ® is foretold. There may be a slump in real estate in certain places and especially in Summer resorts at this time, but the seers prognosticate profit ultimately in lands everywhere in the United States. Movement of population to Florida and California is predicted by the seers, who, even at this early date, foresee many Winter troubles for cold climates. Again the high cost of living is to be widely discussed and to cause heat- ed protests, which will have an effect on political issues, it is forecast. There is fair promise for all who have couragh in business: enterprise is to be rewarded, and young men are to reap abundantly, for scientific train- ing 1s to count for much. Whatever pertains to the air will continue to be of great interest to ine vestors and inventors. It will be re- called that at the beginning of the year astrologers prophesied amazing development in aviation. Intellectual progress will be marked and honors are to be awarded to edu- cators. American universities are to be over- crowded in the Autumn, when the problem of how best to absorb the great number of students will be wide- ly discussed. Certain manufacturers suddenly are to be exceedingly busy in supplying unexpected demands, it is foretold. Persons whose birth date it is should beware of all forms of litigation in the coming year, which should be fairly prosperous. Children born on that day may have ups and downs. They should be care- ful about making friends, for they may be subject to treachery, (Copyright. 1927.) “Codfish Gems’ made by Mrs. Reed 1 Can Ready-to-Fry Cod Fish Cakes lhr-'gm-v-l can and shape the cos- . tents into cakes. Butter a gem pan and press one cake into each section, hollowing out centers. Drop an egg into each cester. Bake lsmutuwunfilgpmlm. Serve with creamed peas and mashed potatoes. HIS original recipe from Mrs. Ruby . Reed, Fitchburg, Mass., suggests one of countless variations the ingenious bousewife can give to her daily menu with Gorton's Ready-to-Fry Codfish Cakes. If YOU have discovered somp clever use, we'l] be glad tohear from you. Gorton-Pew Fisherdes Co., Led. Gloucester, Mass. “Gorton’s Deep Sea Recipes’” Free in the pan makes dishes sparkle EveryBoDY hates greasy dishes, yet you can’t avoid grease. But you can make dishwashing much easier with FrasH, because Frasu dis- solves grease. Pour Frasn in your soapy water. Notice how quickly it eats away the grease and leaves the dishes gleaming. FrasH is fine for washing clothes too. Makes them whiter. Loosens’grease and dirt, cleans spots from everything. Frasa will not fade or injure-the finest fab- rics. It is unburnable. Get Frasu at drug, department or shoe stores. Prices: 2%-0z. bottle 20c; 4-oz. bottle 30c; 8-oz. bottle 60c; 22-oz. $1; 1-gallon bottle $4. Manu- Jfactured John C. Stal 3 Sons, Inc., fmn.afld. fi'f ‘ P . I L%gbu