Evening Star Newspaper, November 4, 1927, Page 45

The Wise Housewife Is for Labor- Saving H For the chen there is always a wide choice of new utensils to make 0oking easier, and they are also at- ctive in form and color, but there also differences in quality and ef- v to take carefully into account. hase of inferior articles at a price is not economy; a greater initial outlay is cheaper in the end. A utensil or other piece of equipment may of course be a labor saver for one housewife and not for another, all de- pending upon the number in her fam- ity, the kind of fuel she uses and the time that she has at her disposal for the preparation of the family meals. The housewife when buying new equipment should consider carefully whether the proposed utensils are realy labor savers for her or not. Far 100 often the mew equipment is laid unon the shelf and not used because thought was not given to its selection. »metimes the housewife is influenced v the demonstrator of the particular piece of equipment instead of careful- 1y thinking out_the uses of the pro- posed new investment to see if it will fit_in with her plan of housekeeping. When buying kitchen utensils be sure to look well at the covers. They must fit closely, but not overtightly on account of easy removal, and the: should have deep flanges to prevent escape of heat and loss by evapors tion. The handle is a point in effi- ciency. One that is placed too high or is badly balanced or too short, hot, is uncomfortable in the hand and is awkward to grasp, and a constant source of irritation when the pan is in use, is certainly not the right handle. There is such a choice of fine china-like enamel, silvery aluminum, clear, attractive oven glassware and jronware that is so much finer than formerly that we can choose for each utensil needed the ware that is most appropriate for the uses to which it Is to be put. When choosing, there are certain universal principles to keep in mind. In selecting the shape and size we must think of what par- tienlar use we have for the utensil, and buy those without complicated parts in order to avoid unnecessary dishwashing. There must be no seams or creases in which food can lodge, We may become slightly confused over the difference between agate- ware and enamel but they are essen- tially the same. Agateware is the ‘utensil with the mottled appearance, while enamel usually is a plain and china-like blue or white. Do not choose agateware or enamel for a utensil that must be subjected to great heat, such as frying. Enamel is ideal for sink strainers, dippers, nests of bowls, refrigerator dishes, dishpans, colanders or funnels. The objection of some housewives to en- ameled ware is that it chips, with the result that the steel beneath is exposed and there is danger of the enamel getting into the food. This is true of the inferior enameled ware, but does not often happen to the better type. Aluminum, although it is somewhat more expensive than enamel or iron or agateware, has the advantage that it is so constituted that it can be subjected either to the heat neces- sary for baking or only to that nec- essary for cooking with liquids. Aluminum is light and easy to han- dle, much easier to handle if one makes sure that the handles are made of some other and cooler material. Aluminum _is such a ready conductor. of heat tHAtIt'Will cook at a lower temperature than other metals, and it used for & griddle or waffle iron it requires little or no grease, thus elminating much offensive smoke. There are many advantages to be placed to the credit of aluminum pots and pans. They are also attractive, not difficult to keep clean, absolutely free from forming poisonous com- pounds, and affected only in the slightest degree by food acids. An important point to remember is to avoid the use of soda in cleaning the pan, as this substance blackens aluminum, Glazed Fireproof China. Tn addition to the very useful cas- serole, there is the white-glazed fire- proof china and the other varieties of firepropf ware in different colors, some ar s of which should be in- cluded en choosing kitchen equlp-‘ ment. This ware is made in green, | vellow, blue, and brown light or dark | china, the lining being also glazed, a genegally either white or vellow. advantages of this ware are that | very attractive in appearance on | the table, that the food cooked in it i« sent straight from the oven with- redishing, and is therefore served hot and without any risk of spoiling. \Work is reduced, since these uten- | «ils are easily cleaned, and, the same < with glass, there is no rust or cor- rosion, If hlua is a favorite color, you ean find it iw glazed china, in a very at- tractive le of mottled blue with a Always on the Lookout ousehold Equipment. very smooth. There is also another variety of primrose color. In addition to casseroles, fish dishes, and others, there are tea and coffee pots, cream pitchers and bowls and other china articles for the table, all made in glazed ware. Fireproof Glassware. A few articles of fireproof glassware are very useful and give variety to the earthenware and china equipment, zolden-tinted and transparent fire- proof glassware. The glass from which these utensils are made ex- pands so little that it is not affected hy the oven heat and does not break. It is also tough and durable, and the surface is hard and smooth and does not flake. Being made of glass, these utensils are not absorbent of flavor, and they do not burn and look worn and dilapidated like ordinary china used in the oven. Food in fireproof glassware cooks evenly, and the progress of the cooking can be watched. As it requires less heat than either earthenware or metal, fireproof glassware is an economizer of fuel, and time and trouble are saved, as it is easy to clean and to Keep clean. Dishes of various shapes, such as pud- ding dishes, pie plates, entree dishes, and casseroles, and many small bowls and cups and ramekin cases, suitable for custards, egg preparations, and little individual dishes, are made in this ware. Tea Wagon Very Useful. A tea wagon can clear away in one journey all the dishes and food used during any meal. All traces of the meal may be swiftly removed to the kitchen, articles of diet left in the pantry, unused dishes put away as it proceeds to the pantry and used dishes then placed in the sink for washing. Taken to the Kkitchen, dishes and other articles can be placed on it when cleaned and quickly wheeled to their destination. One soon learns to arrange things on it so that they can be left in correct order for a return journey. This wagon's uses are many and varied in addition to kitchen and din- ing room uses. Its swivel wheels make it easy to push or pull the wagon anywhere, from room to room, in a very accommodating manner. When taken outdoors, it can be wheeled over path or lawn to the de- sired position without difficulty and only needs an.occasional drop of oil to keep it in smooth running order. It will hold sewing materials, books and other things one may need out- doors temporarily. Possessing one of these wagons, many most unexpected uses for it will occur to the owner, and its services, once indulged in, will not be dispensed with willingly. Two wagons, one for general use on the ground floor and the other up- stairs, would be ideal as far as con- venience is concerned. The one used upstairs need not be new. A second- hand one would do just as well. It is really surprising what a number of duties the one upstairs will perform in connection with the bedrooms and the bathroom. When cleaning has to be done, dusters, brushes, and cleaning materfals can be placed upon the wagon and taken easily from room to room as occasion demands. In case of illness in the family, the wagon re- ceives the invalid’s tiay at the top of the stairs and carries it to the bed- side, where the wagon is used between meals for the accommodation of books and writing materials. ‘Too often mothers carsé-for thelr babies in a different manner because baby equipment is so very expensive and is so quickly outgrown. Here is where the upstairs wagon could be put to excellent use also. The mother of one heavy, lusty baby has solved the problem by purchasing a substantial metal tea wagon. With a soft old blanket for a pad, baby is placed on the wagon for his bath and for dress. ing. This is so much easier than hold- ing the baby on the mother’s knee. Towels and clothing may be hung over the bar at the end, while the lower tray holds the powder box, pins, brushes and needed extra articles. The THE EVENING STAR, WASHINGTON, HOME NOTES BY JENNY WREN. Quite the most complete silver serv- ice imaginable is shown here. This little table follows carefully the de- «ign of a Sheraton card table, with a flat leaf which stands up against the wall, The drawers are sufficient to house a full set of flatware, and the coffee service in the same design makes a £uitable decoration for the table top. The flat silver rests in deep grooves <o that it is easily stored and taken out with jittle danger of scratching. This table is particularly well placed in the room where it stands here, as the other furniture is also of eight- centh century English and American designs. A fine old mirror in fretted mahogany frame hangs above it. The dining chairs are of Heppelwhite de- sign. The dining table and buffet are excellent examples of Chippendale’s style. (Covyright. 1927.) SUB ROSA BY MIMI “Married Out of Her Class.” That's what they all said about Con- nie when she fooled everybody by suddenly marrying little Bennie, of all people in the world. Little Bennie was & harmless guy who had an obscure position in a brokerage office and Connie was a lovely blonde thing who had turned down million dollar incomes without the quiver of an eyelash. Her friends thought it was all a terrible mistake. They pitied her, scorned him and went in flocks to visit the poor creature. On the occasion of their visits to the home of the bride they were care- fully sympathetic. Connie didn’t seem to be in the slightest need of sym- pathy, but her dear friends were de- termined to give it to her. They began gently—they insinuated carefully—they were cautious and they were cruel. Instead of leaving their friend alone with her happiness they sought her out and pointed out to her carefully that she couldn’t possibly be happy. She must be miserable. ‘Well, Connie was just a nice, soft- headed kid, and she listened too long to all the patter of those who knew better than she did whether rhe was happy or not. She let herself become discontented and gradually was induced to feel as -sorry for herself as her dearest friend could have wished. - Silly isn’t it—that other people's opinions and ideas can be forced on us to such an extent? Connie, who had walked into mar- riage with clear eyes and .a high heart, let herself be turned against the husband she herself had ghosen— and loved. 5 Now listen, all you gals. There are always plenty of old cats hanging around waiting to prick the bubble of your happiness if you let them. There are envious acquaintances who will try to make you.dissatisfled with everything you have, and if you bath over, everything is removed from the wagon and baby’s basket is tied to | it. Here he is placed for his nap. | Here he lies contentedly when his nap is over, his mother working around where she can constantly see him. It | is an easy matter to push the wagon | from one room to another or to the cool upper porch in warm weather. This tea wagon has saved a great many steps and much carrying of a heavy baby, and when no longer need- ed for the purpose it may revert back to some other upstairs use. In the Bathroom. Here 2 tile floor, porcelain tub and bowl, glass towel rods, several large white porcelain hooks, and an enam- elled wall cabinet with glass shelves for toilet necessities make it easy to keep the room in order. Linoleum is a good floor covering for a bathroom. Instead of all white, some tone of yel- huf? linilg. It liked, both the outside and insi being highly glazed and Answers to Food Questions Answers to_readers’ questions regarding aiet will be given by Winifred Stuart Gibba. | fo0d specialist. writer and lecturer on nutri- tion. Questions should be accompanied by + self-addressed _envelope. as only those of seneral interest will be answered in this col- umn: others will be answered through the mail, Every eflort will be made io answer ved s Address inifred Stuart Gibbs, 468 Fourth avenue, New York City, and each must take its turn. 1 have been glad to read what you | had to say about acidosis, but I must confess that I am still somewhat con-| fused as to just what the term means. | a®t you help me? Will you also tell me something about the best diet in cases of acidosis?—J. M. T. I think perhaps my explanations have been confusing because they at tempted t0o much detail. Perhaps the very simplest way to explain the mod. err use of the term “acidosis” is as snows: Originally the word applied in a condition where there were cer- tain definite bodi called acetones, in the system. La however, it came 10 have a wider application, and now it is generally used as a sort of blanket term to cover a condition where the ance of the entire body between ia and alkaline conditions has been disturbed, As for diet, T can only give you a few ruggestions for a condition such s I have described. If there are any serious symptoms, such as often ac company this condition, then your first care should be to see a physician. For conditions, then, known as acid- osis, where the symptoms are mild or ere, according to length of time, there is usually noticeable fatigue or lassitude, and if the condition has be- come exaggerated there will be nausea and other unpleasant gastric symp- toms. Again coming back to the diet. It is a comparatively simple matter to xive a list of alkaline foods, but the “irick” lies in knowing how to com bine them reasonably with the acid forming foods. which, as you probab) know, are as i ary as the other, Before giving you the list I might clear up another point that sometimes confuses, My readers have been puz- zled by the fact that certain foods, such as butter and cream and lard, and other foods, such as sugar and starch foods, are called n low on walls and decorations gives an effect of sunlight. In spite of this, however, they com- plained, “We are forbidden by our physicians to eat these foods. Why is i self. listen to them and begin to take them seriously, you're going to fall into the permanently dissatisfied class your- Don’t let discouraging criticism get under your skin. Don’t let it do any- thing to your life at all. The people who try to prescribe for others a spe- clal brand of happiness are mischief makers, not friends at all. If you fall in love with a man who's not quite in the crowd you've neen going with, don’t let members of your crowd tell you that you can’t possibly be happy with him. How do they know what makes happiness for vou? No human being can read another well enough to give the exact recipe | for_happiness. ‘We must decide that for ourselves, It's only what is going on right in- side of us that will give us any indi- cation at all as to whether we're facing joy and peace and content- ment. All information derived from out- side sources is bunk. People may tell you that you have a fair chance of being happy—they may point out that in 9 cases out of 10, the union of certain types produces a happy mar- riage—but they can’t sit down and warn you to break off with some boy because he’s going to make you mis. this ‘While it is true that the foods mentioned are neutral in their final ash, it is also true that with certain individuals peculiar conditions exist that make it not only desirable but necessary to cut down on these foods. This form of sugar, for example, may act as a gastric lcld, or it may cause fermentation, and such conditions will, of course, retard the efforts of one try- ing to set right the conditions of acidosis. As for alkaline foods, here are some outstanding examples: Apples, bana- nas, lima beans, cabbage, carrots, cel- ery, lemons, lettuce, melons, oranges, peaches, potatoes and turnips. This does not by any means exhaust the list, but will serve as a guide as to types of food. Finally, remember that the acid-forming foods should be eaten in proper proportion at the same time, and in general these are all meats, white bread, eggs and fish. (Covyright. 1927.) AUNT HET ! BY ROBERT QUILLEN. “I've heard Amy tell about her operaticn forty times, an’ ever' time she tells it the surgeon takes out more of her.” (Consriaht. 13T 1ot erable. They don't know. It’s awfully easy for your friends to spoil your life, sometimes. If you're a sensitive sort of girl, anxious to please every ope and to be well thought of, constant criticism of your husband may well get on your nerves and cause you to wonder whether after all, you couldn't have done better. Once you've started wonder- Ilng. trouble is bound to breax out soon. Shut vour ears to the kind folks who want to tell you why you can't possibly be happy and who insist on giving you their deepest sympathy when you're feeling perfectly happy and contented. Look to your own mind to find out your state of happiness—and don’t take advice on that subject from every one. It you're happy, stay happy, even though kind people may assure you you're perfectly miserable. Mimi will be glad to answer any inquiries directed 1o this ‘paper, Drovided addressed envelops is inclosed. = amped: (Copyright, 1927.) o Orange-Coconut Cake. Cream one-half a cupful of shorten- ing and add one cupful of sugar gradually. .Add two well beaten egg yolks and then one-half a cupful of orange juice alternately with one and one-half cupfuls of cake flour, one and one-half teaspoonfuls of baking pow- der, and one-fourth teaspoonful of salt, which have been sifted together. Fold in the egg whites, which have been beaten until stiff. Bake in layers in a moderately hot oven. Put the layers together when cool, with an orange filling. Frost the top and sides with boiled icing and sprinkle thickly with coconut. An orange filling may be made with two table- spoonfuls of butter, one-half a cupful of sugar, three tablespoonfuls of flour, one cupful of orange juice and one g8 —— ‘The world’s record for the longest non-stop rallway run was recently made by a train which ran 299% miles from Easton to Carlisle, England, in dpwss, 43 minutey. VARIATION SHOWN IN MARKET CHANGES Increases in Vegetables One Fea- ture in Quotations—Pork Lower, Local Dealers Report. Tncreases in the prices of one variety of vegetables and one class of meat and a reduction in the price of pork are quoted by retail dealers at Center Market this week. Tomatoes, which last week sold at from 10 to 15 cents a pound, are sell- ing generally at 20 cents a pound straight. Corned beef, which sold for from 15 to 35 cents a pound, continues to bring the same top price, but the minimum price is 3 cents a pound higher than it was last week. i Pork chops are selling at from 35 to 40 cents a pound in place of 40 to 15, last week's prices. This reduction, it pointed out, is in line with a re- duction in wholesale prices near the first of the week. Price quotations are as follows: Fruit—Alligator pears, 60 to cents each; grapefruit, from 10 cents 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 -ents a pound; honeydew melons, 50 to 75 cents each: plums, 15 cents a box; pineapples, generally 50 cents each, , 5 cents each, Tomatoes, 20 cents a . 6 pounds for 25 20 cents a pound; new cabbage, 5 cents a pound; out-of- deor cucumbers, 10 cents apiece; car- rots, three bunches for 25 cents; tur- nips, 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; e 60 to 75 cemts a dozen; butter, nts a pound. Meats—Veal roast, 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; corned beef, 18 to 35: pork chops, 35 to 40; 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. ki pound; new po cents: string bean Today in Washington History BY DONALD A. CRAIG. November 4, 1805.—The board of school trustees today prepared a me- morial to Congress suggesting the au- thorization of a lottery to raise money for the establishment of a university. The board, at the same time, agreed upon a plan for starting elementary schools. ~ Thomas .Jefferson was re- cently elected president of the school board and has accepted, as far as other “duties of paramount obligation will permit.” November 4, 1814.—A letter signed “Publius” and addressed to President Madison, {8 printed in the Federal Re- publican teday. It contains the term “White House" as applied to the President’s house. This is the first appearance in print, as far as known, of the designation, “White House."” November 4, 1850.—The dlening Star today refer§ to the organization of the Potomac Base Ball Club, the first in the city and the pioneer base ball organization in the South. Up to this time the novel game has been con- fined to the Northern and Eastern States, but it is rapidly gaining in favor all over the country. November 4, 1870.—The first weather bulletin of simultaneous observations was telegraphed to more than 20 cities today. November 4, 1886.—President Cleve- 1and held a reception at the White House today for members of the French delegation which brought Bar- tholdi’s famous statue of “Liberty En- lightening the World” as a gift from France for erection in New York har- bar. DAILY DIET RECIPE Snow Squares. Egg whites, six: granulated sugar, two-thirds cup; flour, one-half cup; salt, one-eighth teaspoon; cream of tartar, one-half teaspoon; vanilla, one- half feaspoon; grated cocoanut, two cups; pulverized sugar, two cups, and hot water, four tablespoons. MAKES ABOUT 36 SQUARES. Sift flour and sugar together three times. Then add cream of tartar and sift again. Put salt into egg whites and beat stiff. Add sugar and flour mixture gradually. Add flavoring. Bake in a square cake tin, in a thin sheet. Bake in slow oven (300 degrees) about 35 minutes. Cut in one and one-half inch squares. Make icing by gradually adding hot water to pulver- ized sugar. Dip squares in icing then In grated cocoanut, covering them completely. DIET NOTE. Recipe contains protein in the egg whites, energy or fuel value in the flour and sugar. The cocoanut furn- ishes some lime and vitamins A and B. Should not be eaten by one wish- ing to reduce, and only in great mod- eration by normal weight and one wishing to gain. FRIDAY, NOVEMBER 7%, 1927. PERSONAL HEALTH SERVICE BY WILLIAM BRADY, M. D. Smokers’ Gangrene. Heavy cigar smokers are subject to a painful condition which a physician cannot distinguish from angina pec- toris, An insurance man figures that by smoking one less cigar daily for a period of years . . . . still, this is another reason why a man with a family to support should affect a pipe if he is golng to use tobacco. A man without life insurance is selfish to smoke at all. Today, fellows, I cordially invite you to show whether you are man enough to worry through the day without re- sort to tobacco or other nargotic, and then when the day is over, if you've proved you can do it, I'd be happy to have you as a guest at a little smoker I'm giving this evening. Bring your pipe along. I want you to meet thrombo-angiitis obliterans, the best of all reasons why smokers should con- stantly try this test to determine whether they have the habit or the habit has them. Surely the smoker who mixes smoking with business, work, play or eating cannot say he has the habit. Thrombo-angiitis obliterans s just as unpleasant as the name sounds. It is a chronic insidiously obliterating inflammation of important blood ves- sels in the legs, characterized by pain, redness, swelling of the legs and feet (too often dubbed “rheumatism” or maltreated by amateur foot specialists as “flat feet”), and necrosis and ulcer- ation in spots or gangerene of the WHY WE DO WHAT WE DO BY DR. MEHRAN K. THOMSO) ‘We are born with the ability to fear; we acquire the specific fears. We come into the world afraid of only two things, a noise and falling. By the time we are grown up we have hundreds of fears: fear of losing our jobs, our friends, our reputation, the fear of death, etc. There are also freakish fears: fear of open spaces, of closed spaces, of narrow passages, of going. up or down stairs, fear of dirt. Given the two major fears with which we are born we add all the rest through association by the proc- s technically known as a ‘“condi- tioned reflex.” If you present a kit- ten to a very small child his natural tendency is to reach for it. But if at the moment of presentation you cause a loud noise he will transfer his na- tural fear of the noise to the kitten and be afraid of the kitten. The fear of darkness belongs to this class. Watson and others experiment- ing in this fleld failed to find evidence of a natural fear of darkness, We are afraid of the dark because whole extremity demanding amputa- tion. Many physicilans who have en- countered a considerable number of cases of thrombo-anglitis obliterans de- clare they have not seen a case in a non-smoker. The best authorities are agreed that excessive smoking is the cause of the disease, although they do not believe that tobaccoism is the sole cause. It seems that some underlying or predispostng factor must be con- cerned, perhaps some hereditary fac- tor, for certainly the great majority of heavy smokers never have the dis- ease. Dr. Samuel Silbert, New York, found 77 per cent of 155 patients with this disease lost at least one extremity within a period of five years, and in a careful study of 350 cgses he has never seen thrombo-angiitis in a man who was not a_habitual smoker. Dr. Wily Meyer, New York, reporting a large series of cases a few years ago, said the same thing. Among the remedies that have been employed to give more or less relief are su neous injections of Ring- er's solulion (a salt solution), admin- istration of insulin, operation on the lumbar portion of the spine, deep X-ray treatments, injections of hpyertonic salt solutions into the veins, diathermy and therapeutic exercises as suggested by Dr. Leo Buerger. Unlike the gangrene from ordinary arterioclerosis, this trouble occurs in men under middle age. Of course, the first essential is to stop all use of tobacco—though it is much more effective to prevent the disease by mederation. we have been frightened in the dark by loud and strange noises or were punished by being placed in a dark room or listened to ghost stories or otherwise associated danger with darkness. Fear of darkness is almost universal, because these practices are found everywhere. Moreover, because we cannot see a pitfall or a lurking enemy in the dark, we have to be especially careful. This tenseness of caution and expectation is conducive to all sorts of imaginative fears. Every shade and shadow takes on the form of some goblin or tramp, and we are frightened by the crea- tures of our own imagination. The child is told that the spooks are abroad in the night under cover of darkness. And we wonder why he is afraid of the dark. We are afraid of the dark because we have been taught to be afraid, and because there is greater actual danger in the dark in that we cannot see the source of harm in time to pre- pare a defense, as we can in broad daylight. PLANNING A WEEK’S FOOD Now that we are well into the Autumn season it is time to think of ‘Winter meats. The fact that Thanks- giving comes soon makes it seem de- sirable to save the first turkey until that day. Families where turkeys and other delicacies are served frequently inevitably lose some of the zest that comes from the Thanksgiving dinner that offers a spice of novelty. To go back to meats. I have served skirt steak stuffed and baked like a roast. This cut is something like the flank, only narrower and longer. It is near enough to the flank to have the muscle fibers about the same degree of tenderness, or rather toughness! For this reason skirt steak lends it- self very well to stuffing and the long, slow cooking which we know as brais- ng. Notlece that we have prune juice for one breakfast. The old-time joke about stewed prunes loses its point when a number of delightful dishes are served from this fruit. For instance, a small glass of prune juice at breakfast is a delicious appetizer as well as a con- veyer of important mineral salts, Then notice that we have a prune souffle or pudding the same day for the Juncheon dessert. Fggs are now getting expensive and it is for the individual housekeeper to MOTHERS AND THEIR CHILDREN, One Mother Say Here is the recipe for bread which my. children like very much; Soak overnight one large cup of washed raisings and one cup of cracked wheat. Mix one teaspoonful of salt and three teaspoonfuls of baking powder with a cup of whole wheat. Stir in one-half cup of English wal- nut meats, cut fine. This mixture is added to the raisins and ecracked One tablespoon of cooking oil and one egg are added to the batter. Pour into a well greased pan and bake until brown or until the edges fall away from the pan. in the pot and best in the cup, best in the morning when you get up decide whether she uses them twice a week, as I have. If reasonable economy has been exercised through- out the week, such as in the purchase of inexpensive cuts of meat, there, seems to be no reason why the family should not enjoy one or two servings of eggs a week. Remember that the children should have one every day. In glancing over a list of foods in season during this month we find quite a variety with which we may vary the dishes indicated in the menus. For example, among vege- tables are artichokes, string beans, broccoli, sprouts, celery and okra. Pumpkin is at hand, ready for pies. ‘Various kinds of mushrooms add con- siderable variety in the form of creamed soups, broiled on toast, and even baked with potatoes by way of a main dish. Your Baby and Mine BY MYRTLE MEYER ELDRED. Mrs. F. C. W. writes: “Your column has been very helpful to me and I never miss reading it. I have all your leaflets and they have been my con- stant guide and are producing excel- lent results. May I avail myself of your kindness in answering a puzzling question? How can an 1l-month-old baby be taught to drink her milk from a cup or glass? She drinks her or- ange and prune juice in this manner, and water very nicely, but she refuses milk except from a bottle. Is it wise to force the issue or is she too young? Answer—I am so happy that you are having such excellent results with the leaflets. It is a difficult matter, when a child has always had milk from a bottle, suddenly to change the method of administering it, and the only successful method must neces- sarily be a gradual one. Give the baby at each feeding a tiny bit of milk from a cup. Use a different cup, perhaps, from the kind you have used hereto- fore, which is associated solely with water or prune or orange juice. I would insist that this be taken first. It it is only a tiny amount, a tea- spoonful or so, just a swallow, the baby will hardly refuse. Even if she lets it run out of her mouth, don't be discouraged, but continue offering it first at each feeding. After you are successful with a small amount, in- crease the quantity. Eventually vou van manage one feeding in this man- ner, and later two, and so on. This may take a few months, but you are starting early, which is right. FROM FOOD PAGE OUR CHILDREN By Angelo Patri Helpless Children, Out of each hundred children born some are helpless. Not obviously helpless. They grow to school age with some trouble to their parents and to themselves. Perhaps they do not talk as clearly or as soon as the bright child across the way. It may be that they do mnot walk as rly as most children. Possibly they walk and talk early, but find difficulty in learning health habits and good manners. Maybe they have tantrums and many illnesses in quick succes- sion. And it may be they grow along to school age as smothly and happily as other children. Soon there comes a note from the teacher. The child is disobedient or inattentive or disorderly. He is cau- tioned and sent to school as usual. A week or two goes by and another note comes, saying there is no im- provement. Again the child is cau- tioned. Perhaps he is punished. ather and mother try their hands at teaching him to read and find it hard work. ‘““He won't pay atten- tion.” He is pushed ahead from grade to grade by the momentum of the school and the grim determination of his mother. By and by he comes to a full stop. He is left back and he stays back. Then begins the long series of dis- cussions and conferences and changes of teacher and changes of school. All end the same way. The child is as he was in the beginning. He is coaxed and praised and blamed and rewarded by turns and all to no avail. Everybody thinks he could do so well it only he would try. There is no use in thinking that. Children who can do things well love to do them. They cannot be prevented from doing them. It is the helpless child who does not do. He is willing, but he is not able. All the coaching, all the begging and pleading and promising in the world won't make him able. Then what? Usually there is a fleld in which he can shine. It is not the fleld his people would have him enter. They feel humiliated by his position in life and say—and perhaps believe—he could do better if he would. The thing to do is to allow the child to grow in the one or two ways he can grow and accept the fact that he is as he is. That is the hardest task mothers and fathers have to face. The disappointment is hard and bitter. Personal pride, family tradition, fam. ily ambition are wounded to the quick. The easiest way out is to fol- low the child. If you have a child who continually balks at his work, who does not play well, who has poor health and bad manners in spite of all you can do; if you have a child whose teachers are constantly sending home bad re- ports of him, consider well what way you take. If he fails in school work, why keep him at it? That dulls the intelli- gence he has and delays the develop- ment of what gifts he has. It is a poor child, indeed, who has no gift. Search for the gift of the nelpless child and direct him toward Its de- velopment, no matter what road it takes, so long as it is a happy and a useful one leading to his goal. Mr. Patri wifl give personal attention to es from ho he care and development of children, rite him in care of this paper. inclosing self-addressed. stamped envelove for reply, Pttt Apple Canapes. Slice brown bread rather thin and spread with soft butter. Core some tart apples, but do not peel them, then slice them one-fourth inch thick. Saute in cooking fat and arrange om the brown bread. Sprinkle lightly with sugar and set in a hot oven for a few minutes. Just before serving drop a cream cheese ball sprinkled with paprika onto each apple ring. 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