Evening Star Newspaper, October 28, 1927, Page 39

FOOD PAGE. Furnishings a ‘Emphasis Is Placed Upo ing Bedrooms Att nd Personality n the Importance of Mak- ractive. Charming, Decorative Effects Sought. The bedroom is our place for quiet rest and meditation and a retreat from he exciting incidents of the day. For this reason it should be furnished tc suit our individual taste and temper: ment, with the type of furniture 10 us, and with decorations harmoniz: ing with us. Before planning for the furnishing of a bedroom, first look to tha walls, since they are the largest area in ihe Walls can be either painted or room. papered. In_either case color that will emphasize voints in the room. choose a the Dbest and tans will give the necessary light, while in a sunny southerm and eastern room a soft blue: n be used. One must have real knowiedge and appreciation of values and colors in wall papers in order to get the lLest results. Do not leave the choice en- tirely to a paperhanger. A plain paper usually decoration, but there are also many «quaint, old-fushioned nll-over flowered papers that are charming, but be care- ful that the flowers and design do not nd out too strongly. \va'l paper enamel finish is always effective, especially for a young girl s room, be- cause it intensifies the toaes vsed. It comes mnot only in white but also in French gray and other colors. It may be tinted to any desired shade with artists’ tube paints, remembering that the undercoating must be tinted similar to the enamel. Wall papers can be renovated, if they have become worn, by adding a horder panel, of some contrasting shade, which gives a fresn appear: and yet beautifies a roum at small cost. Often interesting effects can be obtained by following out this plan, Mmore especially if it harmonizes with the colors used, not only in hangings, but in rugs and furniture. Decorative Effects. The bedroom lends itself to dec- orative effects more than any other place in the house, often accomplished through the use of colorful cretonne. glazed prints, one-toned linen piped with a contrasting color, or sunfast materials so suggestive of good cheer. While these are usable for window hangings, they are equally adaptable for upholstery and bed covering. A very attractive note is a window shade of glazed chintz. Glazed chintz is an English chintz, or cretonne, with a smooth, shiny finish, and quite st stiff, making it most practical as well | as attractive for window shades. It comes in very lovely designs and col- ors, and is very decorative. teresting finish for the bottom of the shade is a six or eight inch scallop, hound with bias tape or ribbon of the dominant color of the chintz. It is usually unnecessary to use an over- drapery with such a shade, but if it is used it should be of plain material, such as poplin or soft silk. Ruffled dotted Swiss curtains would be pretty, as the shades are colorful and dec orative enough in themselves. For a simple colonial room or a room with painted furniture, there is nothing as pretty as old-fashioned braided or woven rag rugs. They often solve the problem of a floor decoration and are probably the best type of small rug that can be used in a bedroom. They come in a va- riety of colors, shapes and designs, d they harmonize with any color scheme. They are more effective when the floor is an old one, painted a soft gray or putty eolor to match the wall. Cushion Covers. Gayly printed cretonne decorations of floral patterns, so widely used in bedrooms, need cushion covers of a quieter character, either invisibly striped or plain, if a restful effect is to be attained. The extreme of plain- ness in unadorned cushions in subdued colors is in the best taste. To make a puff cushion cover from left-over materials or remnants, first cut from cardboard two true squares, one of them three and one-half inches wide and the other two and one-half. ‘With the smaller of these as a pat- tern, cut from left-over cotton pieces 64 squares, These are to be the backs of the puffs, or blocks. Then, choos- ing the prettiest and newest from your.silk scrapbag, cut out 64 of the larger squares. Sew each silk piece to the small cotton square, maxing a box plait in the center of each of the three sides of the block. Have at hand one-fourth pound of plain cotton batting. Before finishing the fourth side of each block stuff the block with a small‘bunch of the cotton, not too full, but enough to allow the little plaits to unfold and a light puff to be formed. Now finish the fourth side. Sew these blocks together in rows of six, seaming on the wrong side. When making up the rows try to alternate dark colors with light, and in sewing strips together continue the alterna- tion. This will make a downy pillo: about 18 inches square. Back th; Answers o _readers’ arding diet will be red Stuart Gibbs. food specialist, writer and lecturer on_ nutrition, Questions should be accompanied by & self-addressed envelope. as only those of general interest will be answered in this column: others will be an- swered through the mail. Every fort will be made to answer questions promptly. but we bespeak the indul- gence of ‘our readers for any unavol able delay. The number of letters re- ceived ia large and each must take its turn._ Address: Winifred Stuart 468 Fourth avenue, New York City questions re- iven by Wi 1 am very much interested in find- ing out how to add variety and at- tractiveness to vegatab physician has forbidden the whole family to have meat, and I wonder if_you can help me.—Mrs. N. R. May I begin by suggesting that you ask your physician to let you know as s00n as he feels it is proper for you to Introduce meat into your diet once more? I fecl that to discard meat fully may be actually a_detri- ment to heaith, although 1 also realize, of course, that one may easily overdo in the matter «f eating too much meat. Now, about the vege- 1able dinners. You are quite right in feeling that is important to pay to introducing tention variety and are we gong and what wre we trymg to do? bustle and chatter, make Jwss and waste ccrans of ik, what shovld we find if we t oot all prepdice blind And all took a day off and cabmdy s2t down G to think? uited ‘or a northern or western exposure warm, soft vellows simplifies | An in-| particular at- | puff pillow with sateen or a heavy, durable silk. Lamp Shades. A bedroom cannot be satistactorily lighted by the central fixture. If the light is placed in the celling it should be over the dresser or dressing table at the position to throw the right light on the person standing before the mirror, Then with one base plug beside the bed or in a corner or middle of the side wall, as one prefers, so that it is possible to have a lamp con- venient for reading or sewing, the room may be sufficiently lighted. A lamp shade serves a double pur- pose—namely, to soften the light at night and to be decorative during the Some shades which are all right at night when the lights are on may be very umattractive during the day. Tints of luminous colors, as yellow, gold, amber, light orange and buffs, are preferable for shades in bedrooms. | A bedroom may also have any deli- | cate tint or tints one desires, as orchid | or peach or rose. The shape or design of the shade should conform to that of the lamp base. There is no set rule for this. It is simply a matter of size, line and proportion, Above all, the lamp and shade should fit in with the other furnishings of the room. Fancy and frilly shades belong to the bedroom. The material does not mat- ter so much if the design and color- ing answer the conditions of the room. This lamp shade is quickly made. First wind the wire frame with bind- ing tape made secure at each joining by a drop of glue. Some glue should be spread upon a piece of paper and allowed to dry partially and a gener- ous_amount of it be spread over the binding of each section separately. When it is time to apply to the foun- dation of silk or other material it must be laid taut over a gluey sur- face. When the edges are trimmed the body of the shade is complete. In |the same way an additional layer of | silkk or georgette can be added to pro- | duce the desired effects of color and |texture. The material should be | trimmea off at the joinings as closely as it can be cut and narrow ribbon | glued along the seams for a finish. | To make crystalline lamp shades | first_select a wire frame and cover it | neatly with handkerchief linen. Any color may be used, but vellow or rose will reflect more light than other col- ors. Next cut a pattern from crepe paper to paste on for decoration. This should contrast in color. White on pale green is good, as are green on rose, or black on yellow. An all-over pattern of crepe paper may be cut by folding the paper so that the design is repeated without its being cut more than once. Cutting the crepe paper out in inch diamonds and a few cres- cents will give an artistic pattern. Simple flower and lace motifs are casy to cut. Simply imitate a large four- petaled rose to occupy each panel of the lamp shade. Silhouettes of trees, ships, houses, figures, fruits and land- scapes are other ideas. Whatever pat- tern is chosen it must be carefully pasted onto the linen-covered shade. Use library paste, applying it with a Dbrush thinly but evenly over the back of the cutout. Wipe the edges care- fully. When the paste is entirely dry sheilac the entire shade outside, then sift on some crystals so that they will stick. Add a fringe of crystal beads. Young Girl's Room. ‘When a girl reaches the age of 13 or 14 she often develops an Interest in the furnishing of her own room. Up to that time her room is generally just a place to sleep and dress in, She should be given every encouragement, for in this way it is possible to train her taste, develop her creative power, and give her an interest in her own possessions. Beds are now made that don't swal- low up the little girl and yet are large enough for her to sleep in until she is full grown. These beds are about as wide as the regulation twin bed and are about five or six inches shorter. The dressing tables are about the regular size, while the chiffonier is not as tall, €0 that a child can see the whole of it. The beauty of this furni- ture is that it is built on the same lines as the furniture for older people. It has not such a distinctly juvenile | look that the girl will outgrow it. 1t is graceful, attractive; and yet it is decidedly durable, for it has been re- membered that it is made for children. Usually these pieces are made in the painted type, in some of the :ighter colors, and what can make a girl's room look more inviting? 5 As the bed is the outstanding fea- ture in a bedroom, the greatest care should be taken to have it absolutely correct in every respect. The chor of a mattress is very important. Th safest plan is to buy a mattress whici has the label and guarantee of a well known manufacturer upon it. You do | not want to discover later that your | mattress is filled with old rags or some | other inferior material, Answers to Food Questions attractiveness into such meals. Any- thing more insipld than the standard combination of which I have fre- auently spoken I have yet to see. I find it an excellent plan when think- ing of vegetable dinners to have before me a list of all vegetables available for the resent season. This gives suggestions that might not occur to one even in going through a cookbook. Another idea is to have some bit of tartness, such as a sauce made from acid fruit. It is amazing what a dainty servingz of apple sauce flavored perhaps with lemon juice will do to dress up a plain vegetable dinner. Now, as for combinations. I suppose you know that color is fm- portant. For example, if you offered a painter a plate of vegetables on which carrots were side by side with beets with other combinations, the chances are he would hand it back to you and say, “I am not hungry Speaking of color, beginning with white things, potatoes are, of course, standard, but on days when vou do not wish to Serve these have a list of varied methods of serving; rice or ::r::(ul when starchy food is needed. When a dish of color is required the rice may be boiled in tomato juice. Hominy may be served sometimes plain and sometimes in delicately |browned cakes which have been }xauled or in the form of croqusttes. dish for the vegetable plate, as also different combinutions of ceronto With cheese. To sum up, here are a few rules: (1) Study color combinatlons. (2) Vary the method of preparing standard dishes lika potatoes and rice. (3) Select a main dish or vege- table which is a little more hearty i in character. Group your other foods around this. (4) Add 2 blt of tartness occa- {lonally by (s introduction of fruit Sand Tarts. | Make any rich cooky dough, cut it out with a doughnut cutter, brush | with egg white, sprinkle with one | tablespoontul of sugar mixed with one- fourth teaspoonful of cinnamon, and decorate with halves of blanched al- monds. Bake for 8 minutes in a slow ovap. hominy or some plain hoiled rice is | Mushrooms maka an excellent main | SEAR, WASHINGTON L DEG INCREASES REPORTED IN VEGETABLE PRICES ‘Decrease in Cost of One Grade of Pork and Bartlett Pears Also Noted. Increases in the prices of several varieties of vegetables and slight de- creases In the prices of one grade of pork and Bartlett pears constitute the principal changes quoted by retail dealers in Center Market this week. Prices on various other food com- modities are the same generally as they were last week. Okra, which last week sold for 25 cents a pound, is 10 cents a pound higher now, while Summer squash, which sold at the rate of three pounds for 25 cents last week, is bringing 20 cents a pound this week. Pork chops are selling at from 40 to 45 cents a pound in place of 45 cents a pound straight, as they sold Iast week. Bartlett pears are bring- ing only 40 cents a box in place of last week's price of 50 cents. Fall turkeys are new on the market and selling at 60 cents a pound, with the supply rather small, according to the dealers, A more plentiful supply is predicted, however, a little later in the season. The various price quotations are as follow: Fruit—Alligator pears, 60 to cents each; grapefruit, from 10 cent each to two for 25 cents; seckel pears, 35 cents a box; Bartlett pears, 40 cents a box: usual variety of grapes, 20 cents a box: California grapes, 15 cents a pound; honeydew melons, 50 to 75 cents each; plums, 15 cents a box; pineapples, generally 50 cents each, and apples, 5 cents each. Vegetables—Tomatoes, 10 and 15 cents a pound; new potatoes, 6 pounds for 25.cents; string beans, 20 cents a pound; new cabbage, 5 cents a pound; out-of-door cucumbers, 10 cents apiece: carrots, three bunches for 25 cents; turnips, 8 cents a bunch; eggplant, from 15 to 25 cents each; okra, 35 cents a quart; beets, 8 cents a bunch Summer squash, 20 cents a pound; peas, 25 cents a pound. Baking and frying size chickens, 45 cents a pound; stewing size, 40 cents a pound; ducks, 40 cents a pound. American cheese, 45 cents a pound, and imported cheese, from 70 cents to $1 a pound; eggs, 60 to 75 cents a dozen; butter, 55 to 65 cents a pound. Meats—Veal roast, 25, 35 and 40 cents a pound, depending on the grade; lamb shoulder, 30 cents a pound; best grade porterhouse steak, 65 cents a pound; sirloin, 55 cents; round, 45 cents; prime ribs, 40 cents; chuck, 30 cents; three-cornered, 35 cents; pork chops, 40 to 45 cents; corned beef, 15 and 35 cents; beef liver, 20 cents; veal cutlets, 60 and 65 cents; breast of lamb, 15 and 20 cents; calf's liver, home dressed, 80 cents to $1 a pound; lamb chops, 55 and 60; lamb leg, 35 and 40, and round roast, 35 and 40. s MOTHERS AND THEIR CHILDR “A Handkerchief a Day.” One Mother says: In order to help my little daughter keep track of her school handkerchief I hit upon the plan of having a di ferent colored one or one of distinctive horder for each day. With the variety to be had now in the 10-cent stores this was not hard to achieve. Then in the laundry we check up to see that none is lost. If they are missing, this plan helps to impress the fact and has stimulated greater care. May has three sots of these “weekly hankies” which last throughout the school year. (Covyright. 1027.) DAILY DIET RECIPE Lazy Daisy. Six eggs, 6 teaspoons mayonnaise, one teaspoon salt, eighteen lettuce leaves, six tablespoons French dress- ing, one green pepper. SERVES SIX PORTIONS. Hard boil the eggs, remove shell, cut in half, remove yokes; mash these and season “with mayonnaise and salt. Roll this mixture into six balls, Cut each egg white in eight strips. Cut the pepper (remove stem, seeds and white pith) in eight long and eight short strips. Arrange the tender, crisp lettuce leaves on individual plates. Place a yellow egg yolk ball in the center of each. Arrange the egg whites like petals of a flower around this center. Use long pepper strip as stem, short one a Dress with the French dressing. Salad good for lunch. DIET NOTE. Contains protein in the eggs, besides lime, iron and vitamins A and B, and these minerals and vitamins in the lettuce also. If a non-fattening may- onnaise and French dressing wer used, recipe could be eaten by one wishing to reduce. MILADY BEAUTIFUL BY LOIS Counting Calories, I have been asked to publish a list of wholesome foods together with their caloric value in order to help in the planning of reducing or flesh- building diets. In making out a menu it is just as important to have the proper balance between protein foods, carbohydrates and fats as it is to in- clude sufficient energy units or calo- ries. I am therefore. classifying the following list roughly under these three heads. Each meal should in- clude foods from each of the three sec- tions. In reducing menus less of the carbohydrates and fats is required be- cause there is already a superabun- dance of these elements that is stored away as excess body fat. Section 1—Proteins. Boiled or poached eggs, 80-100 calo- vies (fried eggs have more calories, depending on the fat adhering to them); one glass of whole milk, 80 ca- lories; two ounces lean, round beef- steak, 100 calories; 1% ounces lamb, pork or mutton chop, 100 calories; one small slice crisp bacon, 100 calorls 3 ounces boiled ham, 250 calories; 3 ounces fried ham, 400 calories; one small crisp sausage, 60 calories; 1 ounce tenderloin, 100 calories; 3 ounces very lean roast beef, 100 calories; 1 2-3 ounces roast chicken, 100 calories; 31-3 ounces turkey, 260 calories; 3 ounces cod or halibut, 100 calories; 4 ounces salmon or sardines, 260 calo- ries; 12 oysters, 100 calories; eight long clams, 100 calories; three-quarters ounce American, Roquefort or Swiss cheese, 100 calories; 3 ounces cottage cheese, 100 calories; one large almond, 10 calories; one large Brazil nut, 45 calories; one small chestnut, 5 calo- ; 10 large double peanuts, 100 calo- one large pecan, 20 calories; one large walnut, 30 calories; one-quarter ounce prepared coconut, 100 calories; 2% tablespoonfuls peanut butter, 100 calories. Legumes (peas, beans and lentils) also come in this group. Section 2—Fats. One tablespoonful average cream, 50 calories; one heaping tablespoonful whipped cream, 100 calories; one level tablespoonful butter, half ounce, 100 calories; one pound chocolate, 2,880 calories; one medium chocolate cream, LEEDS. ofl, 100 calories; one mayonnaise, 100 calories; eight-ten pieces potato chips, 100 calories. Al- monds, peanuts and walnuts also come under the head of fats as well as pr teins. Fat meats and fish and any thing fried in fat also belong to this group. There is no hard and fast line between these three food groups. Section 3—Carbohydrates. These are the energy foods, and in- clude bread, cereals, potatoes, corn, nuts, sugar, honey and sirup: Two beaping tablespoonfuls canned corn, 100 calories; one medium sweet potato, 200 calories; one medium white potato (three ounces), 100 calories; one piece cornbread, 3 by 2% inches, 100 calo- ries; one slice brown bread, 3 inches in diameter and % inch thick, 100 calories; white gluten, rye and whole- ‘wheat bread have practically the same caloric value; two heaping tablespoon- fuls farina or cream of wheat, 60 calo- ries; flve heaping tablespoonfuls corn flakes, 65 calories; two tablespoonfuls grapenuts, 100 calories; one waffle, 226 calories; one heaping tablespoonful honey, 100 calories; two heaping tea- spoonfuls sugar, 100 calories; one av- erage griddle cake, 100 calories; two heaping tablespoonfuls plain maca- roni, 90 calories; one muffin, 125 calo- ries; one small cupful of oatmeal, 100 calories; half cup boiled rice, 100 calories. Fruits should be eaten every day on account of their mineral salts, cellu- lose and vitamines. Their caloric value varies with their sweetness. An aver- age apple yields 50 calories; a small banana, 100 calories; a 9-ounce orange, 100 calories; a 5-ounce peach, 50 calo- ries; four medium stewed prunes and Jjuice; 200 calories; 1-pound cantaloupe, 100 calories. Willie Willis BY ROBERT QUILI tablespoonful EN. “I "pologized for not askin’ the new preacher to come in. and explained I thought he was the man that col- lects for the piano.” 100 calories; one tablespoonful olive 1st- (Copyright. 1927.) Do This If Keeping "That Schoolgir! Complexion” Is Your Aim: By NORMA SHEARER ON'T think a naturally clear skin is denied you, or that costly beauty treatments are required to keep one. That has been disproved. Beauty experts of this'country and Europe advocate a rule so simple, 80 economical, that millions have adopted it. As a result you see that schoolgirl complexion wherever you look today. , The modern rufe for beauty is a simple one: a proved complexion soap and water to keep the skin and pores clean; “make-up,” powder and rouge thoroughly cleared from the skin every night before bed. Wash the face gently with Palmolive. Massage its balmy olive and palm oil lather into the skin. Rinse with warm water; then with cold. If your skin is inclined to be naturally dry, apply a little cold cream. That is all—it's nature’s rule for keeping that sch®olgirl complexion. Do that regularly, and particularly at night. Note how much better your skin in even one week. GET REAL PALMOLIVE Costs but 10c a cake. Use no other on your face. But be sure you get GENUINE Palmolive. Crude imi- tations, represented to be of olive and palm oils, are not the same a: Palmolive. REMEMBER that and TAKE CARE. The Palmolive-Peet Co.,, Chicago, U. S, A, » leaf. | Nutrition Nuggets. When the breakfast fruit is served raw, as in the case of apples, be care- tul to see that each piece is thoroughly washed. Moreover, give some thought to whether or not the skin should be | discarded. For example, children com- | ing home from school like to nibble apples in their natural state. While this is all to the good for strong and healthy youngsters of school age, the skin of ‘even the choicest of apples would be too harsh for the delicate di- gestion of the_toddlers of the family or for an invafid. Now that the oyster and pork months are with us once more, it is | |allowable to think of the frequency | | with which these foods may be served. | | In_general, r's may be served | rather frequently, provided they do not appear too often in fried form. Por] on the other hand, should not the famliy dinner table oftener | than once a week, 2 |ists wouid feel that once is enough. The form in which the breakfast fruit appears during the colder months |is worthy of some attention. Appes ing as they are throughout the re- mainder of the day, raw apples are somewhat cold for cool-weather break- fast. Probably most of us would pre- fer our breakfast apples baked, al- though by way of change and variety it is reasonable to serve them in their natural state. Kruit served as a_des- sert, on the other hand, is quite a dif ferent matter and the very crispn and coldness that seems forbidding in the morning touch to the close of a hearty dinne; When cold dishes in which stifly bheaten egg whites play an important part are served, remember that they add considerable to the hody-building clements of the meal. White of exg is almost pure albumen, a principle which, although in different form, does muchthe same for the body as does meat. With the vegetable dinner falling in with cold-weather dinners try be: ginning such a meal with a cup of piping hot broth or consomme. Thos who are confirmed vegetarians ma skip the first course, but most of us who like to steer a middle course pre- fer to have at least the flavor of me: in our meals with reasonable frequen- cy. To begin a meal with a cup of sa- | vory soup makes the vegetables that follow seem much more filling. SUB ROSA BY MIMI The Cockeyed World. This is certainly a raw expre but there are certain things about human_beings which cannot be ex- | pressed in more delicate language. The cockeyed world is the world of | women who see what they think are suspicious things and then talk about them, The inhabitants of this cockeyed cosmos are the people who think a little evil and speak a lot more, Some- | times a girl can’t be seen with a man without having somebody make up a colorful story about her. The people | whq sense things suspicious see crooked and talk the same way. Naturally we are_interested in the doings of other people, especially when there's any possibility of romance, if not scandal. And it may be just as natural to suppose that when a girl meets a man there's an “affair.” But it is better sense to consider that the sort of things that people talk about and the kind of scandals they like to air are the very things that are kept from their view. When there is an affair between a couple they do not announce this from the housetops or display it like an “ad” in_public. The sexes differ in the way they size up what they fancy is the “af- air.”” Men usually take such things ! as a joke of the man with the maid. Women are just as inclined to make a silly matter overserious. Both are cockeyed in their view of the little affair. ‘When a man spies another fellow in a situation which the man cannot quite savvy, he tries to make comedy of the matter. Woman, however, is more prone to interpret the sight of a man and a girl in a tea room as so much tragedy. In the cockeyed cosmos of busy- bodies everything in a girl's life is supposed to have a twist to it. If the girl meets the man on a corner, it's because they can't meet at her home, these people think. As a matter of fact, in this busy world just such a meeting is likely to be only a matter of mutual con venience, but the squinting world re- fuses to see it in that w There be something wrong, thinks this world of distorted vision. Then, of course, there is a certain feeling of jealousy, or envy, which makes the cockeyed look appear green. When a girl gets plenty of attention she isn’t likely to criticize the girl who appears with her man. And when a man is fortunate enough to be attractive to women he doesn’t need to avenge himself on the fellow who“has a date with a Jane. It's only those who are so cross- eyed as to be unattractive who try to get square with their more fortu- nate sisters and brothers of the hu- man family. (Copyright. 1927.) Miml will be glad to answer an; quiries directed to this paper provided stamped, addressed envelope is inclosed. ion, | in- a Lessons in English BY W. L. GORDON Often mispronounce ble; accent after the n Often misspelled: Demonstra- lacy; two I's. - te, esteem, prize, regard, estimate, value. Word study: a word three times and it is yours.” Let us in- crease our vocabulary by i on> word each day. Tods prentice; a learner or beg : “He is employed as an apprentic FOR QUALIITY FRIDAY, OCTOBER of an indigent aged person, is may give just the desived | & | night lodging house. WHITE HOUSE COFFEE 28, 1927. The Sidewalks FOOD P of Washington BY THORNTON FISHER Washington abounds in old, musty bookstalls where, for a dime or a quarter or sometimes even less, ove may snare murder, intrigue, romanc science, histor; art, medicine or what-not. There is in a book shop, too, a democracy scarcely to be found anywhere else. A man's charac- ter can be told by the character of books he pur- chases. What, after all, is quite so_enticing as an old volume, whose | like the garments xpres- e of an experience which only the gedy or comedy of age can reveal? It is worth 10 times a dime to pu: chase a book in the pages of which is inscribed “From John to Mary, Oc- tober 7, 1856.” One does not need to possess an imagination to span the years from lipsticks to bombazines. Your correspondent, during a recent visit to England, contrived to purchase a number of ancient green-backed volumes of Dickens, printed by the writer's publishers, Chapman merican dollars they are cover, frayed Let us return to the Washington book store. Just the other day we were mulling around the tempting shelves of one of these places. proprietor of the shop, like all his clan, observed the unwritten etiquette which permits the bookworms to snoop around without interference or suggestion. Into the store came a shabbily attired person. He was per- haps 35 or 60 years old, a permanent guest, undoubtedly, of a 25-cents-a- You know the type. We walted for a “touch.” Instead, the nondescript sought a particular shelf. From it he withdrew a book and slowly examined it, page by page. Still another he perused. Then he approached the owner of the shop and whispered a few words to that gent! man. The proprietor nodded and dis- appeared in the back of the store. Shortly after he handed his potential c a book entitled “First Principles,” by Herbert Spencer. The nondescript was sadly in need of a shave, a pair of new shoes, and a less draughty coat, but he manag.d to extract from his pocket 25 cents, which he handed to the book man and left in possession of his prized volume. He probably dispensed with a meal that evening. “Lots of them come in here like that fellow,” said the proprietor, “I feel guilty’ sometimes, taking money from them, but they probably find more food for thought in these books than food for their stomachs. There is something distinctly fine about thess men."” The day. before yesterday Mr. Clifford Berryman, cartoonist for the Star, inquired what this writer was oing to do at 4:30 pm. The answer was more or less ambiguous. We had | 2 hunch that Mr. Berryman was going to suggest a game of golf. Instead, he requested that we “pinch-hit” for him as a judge of the posters sub- mit.ed by Washington’s young artists who competed for the prizes offered | Aid | by the Washington Travelers Society. Who could resist such a eompliment? Now, it is always a delicate matter to sit in judgment on such things. As a youngster many years ago, we | confess that we never lost any love for judges, especially in art. We admitted that we were good and the prizes winners either were friends of the judges or them.” After 23 years of newspaper cartooning and writing, those views Jhave been considerably modified. At any rate we joined the jury award. Those composing the committee were C. Powell Minnigerode, Mrs. John Allan Dougherty, Clifford K. Berryman, Miss Leila Mechlin and Henry C. Sheridan. Let it be said that this writer has sat in judgment on bathing beauties, radio beauties, dogs, pigeons and prize hens. One night “we” and Howard Chandler Christy almost came to blows over a difference of opinion concerning a certain girl who was entered in a contest. We finally left decision to Daniel Frohman, who pro- claimed that we were both wrong and gave the ribbon to a rank outsider. Thirty-five young amateur artists competed for three prizes offered by {Arthur C. Moses and Henry W. Mor- 8a The winning posters are to be | printed by and for the Travelers’ Aid. Considering the inexperience of the youthful artists, it was amazing the amount of talent displayed. We be- n by a nrocess of elimination, and reduced our choices to perhaps a dozen. Then came the struggle. This one or that one? We were up against this: The jury to base an opinion upon masterful expression of ideas, excellence in technique. strength and harmony of color, ex- cellence in drawing and composition and excellence in word topy. That was a big order. We decided to the best of our ability. The judg- ments were unanimous. Not a dis senting voice disturbed the harmony. We did not know the name of a sin- gle entrant. We do not know now. But this is just to inform everybody that no one had any ‘“drag” in the awarding of the prizes. The victors won on their merits. Judging is so difficult. EEE amusing incident An occurred The | “had something on | about a week ago in one of our hotels. The occasion was a convention. All the boys wore badges. You know the kind. A blue and white stream- er with a_disc at- On each was in- the name of the wearer. Well, two gen- tlemen met in_the lobby of the hotel the last night of i v the convention. | o A Without any pre; | liminaries one_said 3 to the other. “George, I wish you'd take this bad, B——, the secretary Said his friend, mean?” “I'm not going back to S—-" re- plied the first one. “Well, you might as well keep the badge 'til you return home,” said the friend. “I'm not going back. I'm stayin said the first one. “I've got a job in Washington, and believe me, hoy, I'm satisfled with this man’s town.” Which was true, and another fam- ily is added to our population through the convention route. 'What do you Comparative Peace. From the Boston Transcript. Husband (testifying 1 court)—Her tongue! I have to go to foot ball matches every Saturday to get a quiet afternoon. Give Us the Figures. From the Boston Transcript Headline in_exchange- Deaths from Foot Ball.” Well, how many would be just about right? But no wonder. of Tomato Soup cream, delicious | _ scasoning with table for-added ment. for Heinz. Made with AND REMEMBER— and give it to| AGE. Your Baby and Mine BY MYRTLE MEYER ELDRED. Mrs. H. B. writes: “I have had two children, neither of whom I was able to nurse. Now I am hoping to nurse my new baby and want to know what food to eat in order to have a good milk supply.” Answer—The o-dinary diet which keeps you well and healthy will in most_cases provida the right supply of milk if the baby is nursed regue larly. There are some foods, though, which seem to have a beneficial ef- fect on the breast milk, and oatmeal or cornmeal gruel do this. in most cases. The mother, of course, needs one quart of wmiik a day to drink: and she may with benefit eat a dish of this cooked cersal, made thin with { milk, in the middle of the afternoon and before going to bed. Otherwisa |any good food which keeps the mother’s condition at par will furnish her with the necessary elements for | good and nourishing breast milk. | Mrs. E. H. P.—The sister-in-law who presumed to nurse your baby while you were absent might have | been actuated by the kindest motives, but if she knew vou were adverse to her doing this I think she should | not have donme it. The nursing of vour haby by another person would probably have no 11l effect, in as far as the milk itself was concerned, but the nursing at an “off" hour might upset the baby. Mrs. W. E. R—In order to prevent {the baby drinking the tath water | provide "him with a drink before bathing him. He no doubt thinks water is_for only cne rurpose. | M J a liver ofl can be given to the infant three months of a It should he started in very mall amounts, five drops to begin with, six drops the next day and o on until the child is taking one-half teaspoonful three times a day. It can be given plain just before the Too Many | nursing. Mrs. Eldred offers a leaflet on “Prenatal Care and Diet of the Nursing Mother." | which “will ‘e mailed any mother upon re- ceint of ‘a seif-addressed and stamped en- yelove The answer - EAL CREAM So smooth,so rich,so good tasting! For Heinz Cream is made with real and nourishing. First, vine-ripened tomatocs grown under Heinz supervision from Heinz pedigreed sced. Thea real, rich cream. Then skillfal choicest spices. Then, careful cooking in Heinz sunny kitchens. Then to your mealtime enjoy- For a real cream soup, ask The taste is the test. cream of fomafo Real Cream ALL HEINZ 57 VARIETIES ARE REASONABLE IN PRICE BALANCED for HEALTH ..and better flavor! THE bod, Staffs of Life in building values of Nature's 3 Great irginia Sweet Pancakes. Pro- tein, fat, carbohydrates properly balanced for endurance, vitality, sparkle. #rSTRENGTH dinary with pure -grade cane sugar. The Fishback Co., Indianapolis, Ind. CORN frHEAT For that old-time maple flavor — Virginia Sweet Syrup — specially blended with a larger than or- jon of virgin maple sugar, combined PANCAKE FLOUR BUCKWHEAT FLOUR cd SYRUP