Evening Star Newspaper, November 11, 1927, Page 41

Easily Prepared Dishes There are Many Ways of Providing Savory Food with a Minimum Expenditure of Labor in t Pancakes make delicious savorles when filled with finely chopped meat, poultry or game well seasoned and mixed with a suitable and rather thick sauce.” Cooked tomatoes, mush rooms and asparagus points also make good fillings, as does almost any kind of cooked fish. If used for savories the pancakes must be made very small and should be served very hot. Made with herbs: Make an ordinary pancake batter with four ounces of flour, one egg and one-half a pint of milk. When well beaten add one-half a teaspoonful of finely chopped herbs and one teaspoonful of chopped pars- ley. Season with salt and pepper and Jet the batter stand for at least half an hour. Fry in the usual way. If onion {s liked. one-half a teaspoonful of very finely minced onion may be added to the batter also. With meat or cheese: Add a table- spoonful of finely chopped ham or tongue and a teaspoonful of chopped parsley to the batter. A tablespoonful of grated cheese added to the batter makes cheese pancakes. After roll- ing, sprinkle the pancakes with a lit- tle more grated cheese. Mix some finely minced meat, poultry, or game with a thick sauce or the and when the pancakes are made, spread a little of the mince over, then roli them. Vegetables should be cook- od, minced, mixed with a suitable sauce and make hot before using them as pancake fillings. Many Uses for Celery. This very useful yegetable is equal- ly good cooked or raw. Every part of a head of celery can be used. The ‘green leaves and root will flavor stock, stews sauces and gravies. The out- side gtalks may be used for stewing fer soups or sauces, while the best por- ‘tions are delicious eaten raw with cheese or as savories, either alone or mixed with other vegetables. Celery seeds tied in muslin make a good fla- voring agent when fresh celery is not procurable. To curl celery, cut the tops into fine strips with a small sharp knife to the depth of two inches. Put them in cold water when they curl over. To use celery as a garnish, cut some good stalks of celery into four-inch pieces and cut both ends of these into fringe- like strips, leaving about an inch of the celery in the center. After soak- ing in cold water these will curl up at both sides and make a very pretty decoration. ‘To make a delicious entree, cut some cooked celery into 2-inch pieces. Drain on a cloth, then coat with thick curry sauce, dip into frying butter and fry in deep fat. Drain on soft paper and sprinkle with salt mixed with a little curry powder. Serve very hot. If the pieces of celery are kept small, about one inch in length, this dish could be used as a savory. Celery can be stored for some time it it is fresh and crisp. Cut off the root and leaves and leave it in a cur- rent of air in a dry place for three or four days, then put it in a cool, frost- proof cellar carefully packed in sand. Quickly Prepared Dishes. Use alternate slices of potato and onion with a little thin, streaky bacon on top and a little stock poured over. Cover and bake. Heat in a pan some onions and tomatoes that have been fried, some cold flaked fish, boiled rice and stock. The fish can be omitted if not liked. . Hot savory boiled rice with fried ‘eggs and fried bananas on top makes an appetizing dish. Try alternate layers of sliced hard- boiled eggs and thick slices of potato, with a little good stock added. Bake in the oven. he Kitchen. Fish pudding of flaked fish, bread crumbs, parsley or tomato, bound with beaten egg and milk, should then be steamed. A casserole of vegetables or of ves- etables with meat are good with sav- ory dumplings cooked with them. Add plenty of onion to make tasty. Partly or wholly cook some haricot or lima beans, sliced onions, a little diced bacon and some stock, then cover and bake. Poached eggs on ‘cooked finnan had- or cooked spinach or on hot sa- vory lentils are tasty. Shepherd’'s pie, which is a little short of meat, can be enriched by breaking eggs on top of the mashed potato and then baking. Mashed potatoes may be baked with eggs broken in poached style on top and grated cheese scattered over all and then baked. 3 Flavor cooked spaghett! with cheese or tomatoes and bake with poached eggs on top for a few minutes. Rice pudding may be varied by add- ing grated chocolate, whipped eggs, currants and raisins, pieces of crystal- lized ginger, or pieces of crystallized fruit, or baked with a custard on top. Bread pudding can be enhanced by oranges, apricots, cocoanut, marma- lade, dates or figs. Cornstarch pudding can be varled with chocolate, or a very little coffee flavoring, by stirring chopped fruits into it, or by serving with jam, choc- olate sauce or apple puree. When Making Pastry. Pastry will shrink from the sides of a ple dish if it has been stretched over the dish, or if the dish has not been full enough of meat or fruit. The pas- try should be rolled out to a sufficient- ly large sheet to allow of its being eased slightly when putting it on, and on no account must it be stretch- ed or pulled. When trimming the edges see that the point of the knife is.held well against the dish with the handle slanting outward, so that the pastry has an outward slope. If the dish is not well filled with meat or | fruit, use a smaller-dish. In the case | of a meat pie, a few potatoes may be added to augment the contents of the dish. As apples combine well with most fruits, they may be used to eke out a too meager supply of fruit. Sponge cake dessert trifles are dry and unsatisfactory if the sponge cakes have not first been soaked. For an ordinary dessert, first soak the sponge cakes in milk or hot water poured on a spoonful of jam. After*the sponge cakes are thoroughly soaked, pour custard over and then cream. Jelly and Jam. Fruit jellies will not set if made of over-ripe fruit, or if the fruit juice is overcooked. All fruits when unripe, or scarcely ripe, contain a vegetable jelly called pectose. If over-ripe or overcooked, the pectose loses its power of gelatinizing, and no amount of boiling will make it set if this has happened. Isinglass or gelatin will have to be added in the proportion of one-half an ounce to each pint of juice. Apples contain more pectose than many other fruits, therefore apple water or juice is often added to fruits which do not jelly well. If too much gelatin is used in creams or jellies, it not only makes them too stiff, but it is also apt to en discerniblé: When melted in boiling water, gelatih should form a clear, odorless solution. A point to remember is that gelatin should never be melted in an iron saucepan, as this might impair the flavor, or discolor the gelatin. Use an Savory pudding can be made like a beef olive with chopped meat or sau- sage meat, bread crumbs, butter and egg to bind them. Steam and serve ‘with potatoes. Cut some rare meat in pieces, then 2dd slices of raw potato and shredded onions with some stock. Put a crust on top and bake. Mutton and xg:;to ple oirlhmuuon and potato pudding are either one good P‘?kh a little onion added if liked. Eggs may be bal in fireproof dishes with a little butter and tomato or chopped meat, or cooked peas, or ‘beans, and a little more butter, or with diced boiled ham, or cooked sausage or ated cheese. it oL T tion, sucl , ;g;;yed.mut, potted meat or flaked fish stirred in. Fish pudding, consisting of layers or flaked cooked fish, mashed potatoes and tomato, may be either baked (;r steamed. e enamel or aluminum pan. not melt gelatin in milk. It often causes the milk to curdle. Melt it in water and strain it into the milk. Jam will ferment if over-ripe or damaged fruit is used, or if it is stored in too hot a place. If only slightly fermented, open the jars, remove all mildew, and reboil the jam with a little more sugar. Skim very care- HOME NOTES BY JENNY WREN. Straight from the kennels of the Staffordshire potteries come these in- teresting china hounds to grace the collection of the antique enthusiast. Of all the fascinating collections Staffordshire dogs perhaps lead the list. They are not only rich in loré but extremely amusing as well. Also they make a spot of interest in any room where they may dwell that will attract every casual visitor to examine and exclaim. At the upper left is a Dalmatian hound, or coach dog, a favorite of the Victorian era. His hue is a pale green and his dots are black. At' the upper right is a fawning hound which excels for ifs grace and anatomical accuracy. At the lower left is a plain pug dog of brilliant pink hue. At the lower right 1s a whippet statuette of white pottery. SUB ROSA BY MIML Business of Being Smart. It's a very complicated affair—this business of being smart. Girls are more interested in that than in any other subject in the world—with the exception of men—and yet look how few of them ever learn enough about the matter to turn themselves out really smartly. One of 'the first things to be con- sidered is the difference between ;irefain‘ smartly and dressing becom- ingly. It's much easier to wear becoming clothes than to wear. smart ones. Most American girls wear things that be- come them, but few of them achieve the smartness displayed by a French woman of good family. That is, I think, because most Ameri- can girls are pretty, and not many French women are. - The American girl dresses to show oft her pretty face and the French W dresses to make a stunning picture, in spite of her face. * Just at present, the great Amerjcan girlhood is buying Winter coats. .The shops are full of the kind of ceats most of them will buy. Very mice coats, to0. They drip with fur. As far as the eye can reach one sees masses of fur- trimmed coats. For the most part, these coats are bulky. They'd have tq. be, naturally, .with lormous es of fur down thi 5 t, gauge far, collars; and gomett h*‘ on /But the -average™ Amerfean " girl bundled into one of them. iooks cute. The big fur collar forms a nice frame for a small, pretty face with big eyes. She looks sweet and young—but she doesn’t look smart. She wears a cute, little, round, felt hat, with her hair pushed forward under it." She wears ruststockings and black opera pumps. qni.nu orle will deny that she's a cunning piece of goods. But compare her to the -chic Parisienne, and she looks pretty dusty. Look at any American girl who has got over thinking about her face, and fully and, boil until it has reduced by one-fourth. Put into dry, clean jars and cover with new covers. If badly fermented, the jam is of course use- less. Jam roly-poly will be heavy and tasteless if the cloth in which it has been boiled has not first had boiling water poured over it and then been thickly floured. A pudding of this kind cooks well in a greased jam jar. room being allowed for expansion, and ‘will not be soggy. If suet is indigest- ible to some people, the pudding can be made just as well with butter. PLANNING A WEEK’S FOOD There is a distinctly Winter charac- ter about the dishes now served, in spite of the fact that there are two Vegetable dinners. 1 have rather con- centrated on what I sometimes called “made dishes”; that is, savory concoc- tions fashioned from leftovers. For example, good examples of these are baked cheese with eggs and the re- heated duck. My readers will by this time know that I am thinking of these with the needs of grown-ups in mind. They are not for children, although of high food value, because of the eggs and cheese and other ingredients used in their manufacture. Again, the meals served are rather wintry in that they are what are known as hearty. In serving the broiled sirloin steak with fried onions and the Hamburg loaf, see to it that moderate portions of the meat are reserve, for the chil- dren. These portions should be merely broiled, dabbed with Butter and salt and given to the youngsters with the accompaniment of either fried onions or French fried potatoes. Desserts ars still simple—for exam- ple, creamy rice pudding. This is the least expensive form of rice pudding and, in fact, is sometimes called the poor man’s pudding. In epite of the fact that there are no eggs used, it is what {8 known as a rich pudding be- cause of the extent to which the milk has been absorbed into the rice. When raisins are added it makes a particu- larly festive dessert at very small cost. Pufty omelette, served on Sunday morning, should come in for a word by itsel There are ways and ways of making omelettes. but this one re. sults in a particularly attractive dish. To prepare it, the eggs are separated, Willie Willis BY ROBERT QUILLEN. the yolks cooked with a tablespoon of milk for each eeg and the proper sea- sonings, and the stiffly beaten egg whites are folded in carefully. The cooking must be done with very light and skillful touch, since puffiness of the ometlette, which is its chief dis- tinction, may easily be lost by heavy handling. The blackberry cobbler is a good ex- ample of an attractive way of using canned fruit. Although peach cobbler, perhaps, is the most popular in this group of desserts, any canned fruit with plenty of juice may be used. To prepare a cobbler, rather rich baking powder biscuit dough is first made, then poured over the sweetened fruit, which has been poured hot into a baking dish. The mixture of cobbler is then baked in a hol oven for about one-half Every Night and Reception and at FooD " Plenty of Urns you'll see the smartest effect it is possible to achieve. The clever girl with a limited income this Wintér will have made for her a plain black coat—made to fit her snugly and smartly. On this she may be able to have a small fur collar. Just a little bit of fur, but it will be real something or other, not another one of these eternal imitations. If she wears g tailored black hat with this, dark stockings, very sheer, and black alligator shoes, there won't be anything much better looking than she to be found anywhere. This costume won't flatter her face, but its severe simplicity will give her a distinction no amount of furs and frills could achieve. It's the same with everything— dresses and evening wraps and sport coats and hats should be severely sifple, if they ‘are to achieve smart: ness. Don’t think I'm shrieking for smart- ness at any cost. If the latest style makes you look like a frm course, you mustn't try to 1o If you. look horrible with’ nish bob, then just do your attempt to achieve the style I don't urge any of you ta- wra yourselves up in clothes .that mak you look ugly. But I do beg you not simply to look pretty. Even if your face is roselike, and your hair divinely curly, you can look like a perfect little frump: At present the style is simple and straijght. The wise girl will abstain from tempting furs and frills—and stick to the straight, simple path Every Afternpon Demonstration Largest Coffee Booth SHOW Washington Auditorium—Nov. 9th to 19th Plenty of Coffee " Plenty of Demonstrators ) 1 would like to be a Christian like ‘Aunt Emma 1f she was not so per ticlar about clean ears. . “Cop: 8 19270 R Recipe Book e FREE b Nutrition Nuggets. Although it may seem almost ex- travagant to serve two kinds of fruits at one meal it is sometimes an advan- tage. Baked apples combined with stewed raisins give a good example. Although either fruit alone makes a good breakfast dish, in combination they will sometimes give special de- light, and the food value of each is, of course, increased. In serving roast duck, or any other game, remember that this is a rich form of meat and not suitable for vounger children. Furthermore, there is the difficulty of deciding how best to serve what is left for the second da: While some game is palatable serve simply in formiof cold sliced meat, this can hardly he said of duck. There is a strong flavor to this meat that is decidedly noticeable unless it is served hot. 1t is interesting to know how many popular and widely used food combi- imations have a tendency to unbalance the diet. By this, it is not meant to imply that in and of themselves the comhinations are bad, but rather that it is very easy to serve an over- dose of some one food element. The classic ham and eggs are a good ex- ample, and another in the dessert class is that of gingerbread and whipped cream. One word of caution must be added. It is sometimes quite seasonable to serve these very com- binations, but the point to keep in mind is that when one does, other foods served at the same meal must be taken into account so that there will not be too much fat, or too much of any other one element served in the meal. In designing vegetable dinners, one way in which to achieve the very necessary variety and palatableness is to serve potato, which should appear in practically every vegetable dinner, in the form of a cream of potato soup. When this is done it is not necessary to have it appear in the vegetable plate itself. The practice of serving potato in the form of soup insures for the meal the several agents to be found in the potato—akallne ash and mineral salts being the chief of these. Don't think of hamburg steak only as fried steak. It is possible to serve this form of meat either in a long roll or a flat steak, or in cmall cakes and to pan broil it, or, better still, to broll it over the coals or gas. For the latter one needs only an old-fashioned wide broiler, well greased, and a little care in shaping the mgrat so that it will not fall apart. 'he resulting dish is far more palatable and diges- tible thati the same meat served fried. MOTHERS AND THEIR CHILDREN. To Drink Milk. INGLM Esther takes much more interest in drinking all the milk in her glass since a small picture of her baby sister looks up at her through the bottom of the glass where it has been glued. ‘When she tires of this picture I will change it for another one, thus add- ing continued interest to our little game. (Copyright. 1927.) ‘A conquering army celcbrates its victories according to its idea of having a good time. The whole na- tion celebrates with ringing of bells, hilarious throngs parade the streets and laugh and shout. A college cele- brates an important foot ball victory by a large bonfire, a snak dance and certain minor disturbances known as “painting the town red.” No one is shocked by those demon- strations. We concede the right of the victor. The downfall of an enemy or the humiliation of a friendly rival has always been the cause of rejoicing. Their misfortune is our fortune. Their hard luck is our good luck. The less they have the more we have. But when a member of our own social group—a colleague, a business partner, a personal friend, a lodge . of P e ‘brother—has hard luck we are sup- posed to be genuinely sorry. In so far as we have identifled our success and happiness with these various peo- Sian. ple our sympathy is from the heart. Psychologists, however, claim that our as nearty ke 1t as possive, but don'c O e, Iy e o always sincere. We may not bhe con- sclous of this. But we are consclous of a sense of security and superiority in escaping the hard luck that has overtaken our friend. For example, supposing some scandal or misfortune falls on your neighbor. You offer your sympathy and services. But are you really sorry? If so, why do you peddle the unsavory detalls of the | Richardson & RObbiiTS D. €, FRIDAY, Frosted Pumpkins and Fatted Turkeys Make Their Appearance—Fruits and Vegetables of the Season, and Their Prices. Those traditional harbingers of Thanksgiving, the frosted pumpkin and fatted turkey, are the newest ar- rivals among the season's display of appetizing eatables which always, at this time of the year, seem more tempting. Autumn fruit and vege- tables, like Fall follage, are far more colorful than the ordinary Summer produce. The big vellow pumpkins and shadow green alligator pears, the white Muscatel grapes and crimson Starks, not only torment the palnte but please the There In, 100, thnt aristocrat of vine products, the I'cr sian melon grown In Californis, sell for $1 medium to $1.25 large wize Th Casaba melon, also a distinguished vin riety, 50 cents to 76 cents; honeydewn, 50 cents. From the now overming town of Valencia, Spain, comen the Spanish_melon, retailing at $1.25 to $1.50. Belgian grown cndives selling for 50 cents a pound and b Belgian grapes are bringing from $1 a pound, in a pro- acarcity local markets of alligator pears on the market this year, but those displayed are bringing 40 cents for small, 85 cents for me- dium and_$1 for large. Bartlett pears are selling for 5 cents apicce. An interesting in- novation designed by the California pear producers which has just appeared in Washing- ton is a one-th{rd bushel tin container. This container packed with pears may be sent anywhere in the world with- out loss or blemish of a single piece of fruit, Seckel pears, 16 cents a pound. The Tokay and Emperor variety of Cali- fornia grapes, $1.50 a crate; white Muscatel grapes, hothouse grown, $1.75 a pound; ordinary varlety, 15 cents & pound. It will be noted that the native and adopted sons of Cali- fornia are pre-eminently identified with considerable of the season’s prod- ucts. The plum known as the Califor- nia Kelsey is selling for 75 cents dozen. Grapefruit, two for 25 cent: ANEW TIN CONTAINER INWHICH FRUTT MAY BE SHIPPED AROUND THE, WORLD, NOVE pineapples, 40 to 50 cents; eating ap- ples, three pounds for 25 cents; cook- ing apples, four pounds for 25 cents. Answern to_readers’ aquestions regarding diet will be given by Winifred Stuart Gibbs, food specialist, writer and lecturer on nutri- tion. Questiona should be accompanied by a self-addressed ‘envelope. a8 only those of gen- eral interest will be anawered in this column: York City. A member of my family has been ordered to®eat considerable cheese. There are practically no restrictions as to the kinds, and L am wondering it you will give me some idea of what the popular cheeses are, so that I may provide as varied a diet as possible.— Mrs, M. J. I am very glad to give you a few details as to the kinds of cheeses in most common use. First there is our own or American cheese, other names of this are cheddar and store cheese, although the latter is merely collo- quial. This is made either of whole milk or of skimmed milk, the price and food value varying accordingly. Perhaps the simplest way to classify cheese roughly is as hard and soft. One of the hard cheeses is Edam. 'This is made in Holland and comes in the form of a sphere with an outer coating which has been colored red. Camembert is a soft cheese that was originally made in France. It is creamy and of a very decided flaver. WHY WE DO WHAT WE DO BY DR. MEHRAN K. THOMSON. scandal which you know will hurt your friend? And why is some mem- ber of your family likely to say, ‘“Well, So-and-So will not be so high and mighty now”? There seems to be an unconsclous gloating over the misfortunes of even our best friends because their dis- grace or loss contrasts with our own reputation and financial standing. Even when we are forced to suffer ourselves, we take it much more calmly If friends are involved. A preacher called on an old woman of his parish who had lost her Winter immtoe! through an unexpected, early rost. The old. woman made a char- acteristic reply to the minister's offer of sympathy: “Thank God, I'm no worse off than my neighbors.” We bear easily the hard luck of our friends because we unconsciously regard them as rivals. Hence their misfortune gives us an advantage. They may be in need of help from us which we gracfously bestow as a token of our superiority. (Covyright, 1927.) Devilled Chicken. Take neat joints of cold chicken, score and brush with salad ofl, spread with mustard and chutney, grill, gar- nish with watercress and serve very hot. PUppING a everything niee — A recipe reminiscent of ro- mantic Christmas-tides in Old England, when Yule Logs and ruddy faces were in fashion, and hearty out- door appetites clamored for “rich, spicy taste-ticklers. Forget your dieting, treat- yourself to this tempt- ing tin of R. & R. Plum Pudding. (llade 5 MBER 11, 1927. OOD PAGE. e e e ... T The supply of vegetables s mormal| with prices ahout the same as last | week. New potatoes are scarcer than | hen's teeth aithough the growers are buny digging them at present. The finest tomntoes of the season are ar- riving from California and are bring- ink 15 to 20 cents a pound. California fresh asparagus, $1 large bundle; wtring benns, 15 cents a ponnd; new cabbage, 3 conts a pound; out-of-doors cnenmt ; local carrotn, fornia carrota, 10 cents a bunch; turnips, 10 | conta b eggplant, 15 conts aneh; okrn, 25 centa a quart; beats, 5 centw a bunch; Summer squash, 10 conts a pound; peas, 35 cents a pound. | The delectable litile plece of choese, which adornn the pio plate, especially It It s American cheene, {8 40 cents o pound; imported| , , checse, 70 centa.| Exin are holding)//4 their own as littlo mother #aid as she emerged from the barn eack- ling, bringing 70 to/ 75 cents a dozen Butter, 65 cents, The great Amerl-{{| can vietim of| |y Thanksgiving can purchased “on hoot” or ready for roasting. Live turkeys selling for 40 to 43 cents a pound or fresh killed and home-dressed for a pound, Frozen turkeys at 50 to 55 cents. Chickens, 40 to 45 cents a pound; £ cents a_pound; stewing size, 38 cents a pound; milk- ted broilers, 55 cents a pound; ducks, Long Island celery-fod, 6 to § weeks old, 45 conts a pound. Meats—Veal roast, 30-35-40 cents a pound depend- ing on cut; lamb shoulder, 30 cents; best grade porterhouse, 55-60 cents: sirloin, 60 cents; round, 40 cents: prime’ ribs, 40-45 cents; chuck, 30 cents; three-cornered, 30 cents; pork chops, 35-40 cents; corned beef, 15 to 35 cents; heef liver, 20 cents; veal cut- lets, 60 cents; breast of lamb, 18 cents; calves liver, home-dressed, 70 cents. Rabbits are bringing 75 cents apiece. According to the dealers there will be no turkey shortage for those who are THE. GREAT A RICAN i HoME ORE35EI o5'a looking forward to this piece de re- sistance of the Thanksgiving féstivi- ties. Those now selling weigh from 9 to 14 pounds. It is usually put up In round wood boxes or tins. Parsemens or Russlan cheese is another hard cheese which comes from Italy. It breaks up into bits that have a declded granular ap- pearance. It is possible in this coun- try to purchase it grated and put up in bottles so as to make it convenient to serve as seasoning for macaroni or soup. One important point in con- nection with this cheese is that it will keep for & number of years. Still another popular form of cheese is Roquefort. This is a French cheese and is made either from sheep or goats’ milk. Those. who do not enjoy cheese protest against its green mot- tled appearance. This is caused by the molds that lie in the breadcrumbs used in its making. It is the green mold that gives the particular flavor to Roquefort cheese. There are, of course, a number of other varieties but the ones I have named are the most popular and are, I believe, the kinds that will give you such a serv- ice as you have in mind. Is it advisable to use coffee which has been mixed with chicory? T have Just come back from a visit to France and I found that French coffee is lib- erally mixed with chicory and, frank- 1y, I do not like it. Will you tell me whether chicory has any bad effect?— Mr. A. L. Since chicory s prepared from the roots of an edible plant it is quite safe to say that-to mix it with coffee will not do any harm. I agree with you, however, that true coffee lovers will not enjoy such a beverage. In fact, I had your own experience when I was in France. Grocers say frankly that chicory is added to the coffee for the purpose of making it go farther. It seems to me that the case dissolves itself therefore into one of individual taste. If you like your coffee mixed with chicory, well and good, and if not, equally well and good. Chicory is, of course, used much more exten- sively in European countries than it is in America since the plant is cul- tivated there. (Covyright. 1927.) . Pumpkin Pie. Remove the rind and seeds from about two pounds of .pumpkin and cut the pulp into thin slices. Put these into a pie dish with a tablespoontul of brown sugar and half a teaspoonful of grated nutmeg. Add a very little water and cover with good short pas- try. Bake in a fairly hot oven at first until the pastry is cooking, then fin- ish cooking in a moderate oven. Serve with sugar and clotted cream. An equal quantity of apples and pumpkin makes a good pie also. BEAUTY CHATS Essential Cosmetics. If you have a fairly small stock of cosmetics, you'll get along very well with beauty treatments at home. Half the things you use come out of your kitchen anyway—and the other half are not expensive. You must have a cold cream, cleans- ing or flesh building, just as you wish, depending on whether your skin is naturally dry or oily, and on your age. If you make the cream yourself, you might as well make it flesh building; it will also cleanse the skin, for all oily cosmetics will do that. I'd suggest you take the general cold cream form- ula in the “Beauty” pamphlet, and make it up with half mineral ofl, as it says, and halt the finest olive oil. This gives vou a cream good for wrinkla massage, rough or chapped | skin, and yet the cream is light and | very cleansing. You must have an astringent, but a | lump of ice from the refrigerator is| as good as anything you could buy to tighten the peres and relaxed muscles of the face and neck. You must have a bleach, several bleaches, and again you go to the kitchen—lemon juice for nail and finger stains, bleaching frockles and such marks, and laundry starch made into a paste and spread over the face or arms as a general whitener. Face powder you must buy, but) bath powder 1s nothing but cooking corn starch, which is soothing and cooling to the skin, perfumed with a little sachet powder. Nail cream is ordinary cold cream, rub it in well at night and it will do wonders toward keeping the finger nails smooth and young looking. Vanishing cream is 20 useful for temporary or for quick beauty treatments and for ugly elbows that it is well to have a small jar of | a good quality for the few times you need With this stock you are well supplied. M. T.. L—As your legs and bust are | BY EDNA KENT FORBES |5 2 too stout, it shows that you must overweight all over. The easiest to overcome this tendency is throug! the diet. Eat less of al starchy, olly? or sweet foods. H H. H.—The lump is merely a callou: spot on your finger becauss you pi the place very hard when using the: pen. Rub it with oil to help softem? it, and rub it off by the use of & pum« ice stone every day when bathing your” hands. 3 P. A. A—T think your trouble is in. digestion and you should have a docs tor to advise you. There is no reason why vou should continue to suffer this way because of lack of money, since this heip can come from any of the hospitals, Anxious Brownle, your scalp every night to improve its circulation. In this way it is possible that vou will get over this tendency to faded streaks. The few stray white hairs are dead ones that drop out after a time. Try massaging Lessons in English BY W. L. GORDON. mispronounced: Des Moines Pronounce da-moin, a as jn of as in “boil,” accent last syl- Often Towa). “day, lable, Often misspelled: stalactite. Synonyms: eompliance, observance, performance, obedience, fulfillment. Word study: se a word three times and its is yours.” Let us in- crease our vocabulary by mastering one word each day. Today's word: novitiate; - time of probation as a novice. “I have served my novitiate and now 1 am ready for higher things. . Mrs. W. H. Henderson will be editor | and publisher of the La Plata (Mo.) Home Press after August 1. You Know iITS CREAM Did you ever hear of a prepared soup made with real cream? Only real cream combined with garden- fresh tomatoes and Heinz own way of seasoning could make soup so good as Heinz Cream of Tomato Soup. You recognize the delicious richness of the real cream at the first spoonful. You enjoy it to the last. And it is as is delicious. So,ifyoumtaoui) nourishing as it .ddedgoodnmofrcdm;ak your grocer for the real Cream of Tomato Soup. It’s made by Heinz « « The taste is the test. cream of tomato Made with AND REMEMBER—- - Real Cream ALL HEINZ 57 VARIETPES ARE REASONABLE IN PRICE WHEAT /-STRENGTH THE 3 Staffs of Life per- fectly balanced for health and better flavor in this de» licious pancake flour. AU the nutriment and satisfaction of Nature's three great foods, wheat, corn and rice. And made to taste even better /rHEAT with Vifginia Sweet Syry because it contains a mucg greater proportion of virgi maple sugar than is ordinarnly sed, blended with the finest granulated cane sugar. ‘The Fishback Co., Indianapolis, Ind. RGINIA-SWEET PANCAKE FLOUR BUCKWHEAT FLOUR and SYRUP “Visit the Virginia Sweet Booth at the Food Show. Hot Cakes Free”