Evening Star Newspaper, December 28, 1928, Page 39

WOMA N’S PAGE. Place of New Cocktail Gloves BY MARY call them cocktall gloves—these new short, ornamented evening gloves. But you really don’t have to transgress the Volstead act to wear them, any more than {ml have to drink real cock- talls to feel entitled to wear a cocktail jacket or resign from the Anti-Saloon ague—if you belong—to feel at lib- <rty to wear the Winter's fashionable shades of Spanish burgundy and the always smart shades known as cham- Ppagne. The word cocktail as applied to wom- en's fashion carries with it a shade of Mmeaning that should be interesting to MARSHALL. are worn with the evening wrap and may be left on for the drawing room preliminaries at a formal dinner. The; are made of white or light tinted kid, ornamented with metallic embroidery and sometimes provided with elabo- rate metal brocade facings, or rhine- stone-embroidered turnback cuffs. Some women who care for nothing but the simplest sort of kid pull-on gloves for daytime wear—and will not be interested in any of the usual cuffed and strapped sorts—are choosing these new ornate gloves to wear with evening Wraps. p This week’s hel ives diagram gll- tern for a simple little skirt with a wide side pleat, just the thing to wear with a sweater or sports overblouse. If you would like a copy of this with di- rections for making, please send me a stamped, self-addressed envelope and I will send it to you. (Copyright. 1028.) THE DAILY HOROSCOPE Saturday, December 29. cording to astrology, tomorrow will heAi day for caution, a time when both benefic and malefic aspects are ac- tive, 1t is not a favorable nn{w!or ‘women, who should be careful in shopping and other. activities, as they may eastly cheated, delayed or disappointed. ‘They who plight troth will do well to avoid all secrets or possible deceptions. ‘Theaters now may find the planetary THE EVENING STAR, WASHINGTO! MILADY BEAUTIFUL BY LOIS LEEDS, Health Habits. My mail often contains pleas for help from readers who have “tried every- thing” to improve their complexions. “Everything” in this sense, however, usually includes only external applica- tions used at home with no speclal at- tention to deit or general health, It is true that a simple change from one kind of soap to another or from one powder base to another sometimes pro- duces a marked improvement, in the complexion, but when skin blemishes do not respond to such treatments it is time to look deeper into their cause. The dry, sensitive skin; the sallow, oily skin; the rough skin with enlarged ores and pimples, require more than ocal treatments to restore them to thelr normal fineness and beauty. Let me take each af these types in turn and indicate very briefly what sort of treat- ments are required in each case, There is, first, the dry, sensitive skin that looks flaky when powdered. It should be cleansed with cold cream or special cleansing ofl in place of soap and water. A mild astringent, such as witch hazel, should be patted on after the cleansing, Be sure to remove every trace of the cleansing cream and dust from the surface of the skin, Molsten a rld of clean, absorbent cotton in the asiringent and wipe the skin. Now some fresh cold cream may be applied and left on overnight. Cold cream enough each day to cause sweating. The sallow, olly skin indicates a low degree of dyhyllul fitness. More raw fruits and vegetables and drinking water are required in the diet and less fatty, fried foods and pastries. A warm cleansing bath should be taken every night and a cold shower bath or rub- down every morning to stimulate the system. Fresh air and outdoor exercise are ecssential. The skin should be cleansed with plenty of warm water and soap daily. A few drops of spirits of camphor or tincture of benzoin should be put into the last rinsing water to act should also be used as a powder base. Once a week have a thorough facial treatment with massage and a suitable face pack. So much for external treat- ments, Build up your weight to normal. Have a well-balanced diet, including at least a pint of rich milk daily, exercise vernment unfreinedly in certaln ways. g'ohn public may be exceedingly critical and capricious. Actors and actresses may face dis- couraging conditions at this time, which prefaces fine achievements in drama. QURQOUISE BLUE SUEDE—EM- BROIDERED IN SILVER — FASH- IONS THE GLOVE SHOWN ABOVE AT LEFT, AND AT RIGHT A WHITE KID GLOVE WITH POINTED TURNED-BACK CUFF -OF GOLD KID HAS GOLD EMBRQIDERY ON ‘THE BACK. GLOVES BELOW ARE OF BEIGE KID WITH BROCADE LINING AND OF WHITE KID WITH RHINESTONE AND EMBRODERY, those with a taste for the subtleties of words. It suggests the preliminaries of the evening—the less formal aspects of the dinner or dance. ‘The cocktail jacket makes a sleeve- less evening gown suitable for after- noon or less formal dinners, It may be worn before dinner—at the hour when cocktalls are served, let us say, in London or Paris—and then discard- ed as the rooms become warmer, ‘The new cocktail gloves are chosen by women who have not revived the fashion for long evening gloves, They In the new year much artistic activ- ity will be apparent, the seers declare, and musiclans, sculptors and painters will profit. Melzrhnnic:l projects should benefit and the day 115 msupp?s:'&‘idmtbe stimulat- to man; es Of ustry. m!l'he newyyear will bring benefits to workers of every class, it is prognosti- cated, and farmers certainly will come under a benefic rule. Danger of early Spring floods again is foretold, and warning is given to prepare as far as possible against de- structive effects. ‘The evening is read as sinister for love affairs and it is the better scheme to_beware of courtshli). There is a threatening sign for cer- tain theaters and especially for moving picture houses. Transition methods may prove costly at this time, the seers Wi arn. Under this rule of the stars there may be increase of deafness, The ears should be protected. Persons whose birth date it is may have trouble over some sort of lease or business agreement in the coming year, which should be generally prosperous. Children born on that day may be wonderfully charming and at the same time serious-minded. These subjects of Capricorn usually are much cos cerned with love and they are not ways fortunate, Love of all that is beautiful in life will be strongly evi- dent. 5 (Covyright. 1928.) WORLD FAMOUS STORIES THE VOLUBLE LADY BY JANE (Jai 1775-1817, s o Miss Bates and Mis§ Fairfax, escort- ed by two gentlemen, walked into the words were soon lost Miss Bates, A é : ge z g & i | with Mr, AUSTEN, Excellent dancing, indeed! ‘es, my dear, I ran home, as I said 1 , to help grandmamma to bed, and got back again, and nobody missed me. I set off without g & word, [ just as I told you. Grandmamms was Sity 3. ‘Woodnouse, s vist Geer-of chat and checkers. Tea was downstairs, biscuits and baked apples b, and wine before she came away; amaz- e hg:r you were amused and more.” Bhe was now met by Mrs, Weston. “Very well, I thank you, ma'am. I hope you are quite well. Very happy to hear it. So afraid you might have [y 1 you pass by so often, and knq how much_trouble you must have, hted to hear it, indeed, “Ah, dear Mrs. Elton, 50 obliged to 50\1 for the carriage; excellent time; ane and I quite ready, Did not keep the horses a moment, Most comfor~ table carrisge. Oh, and I am sure our thanks are due to you, Mrs. Weston, on that score. Mrs, Elton had most kindly note, or we should have mother, ‘Upon my word, ma’am! you, my mother is remarkably . _Gone to Mr. W 's. made her take her shawl—for the eve- + |Ples and biscults, excellent in the ‘Bought at Weymouth, you know: Mr, Dixon's choice. There were three others, Jane says, which they hesitated about some time, Ool. Campbell rather pre~ ferred an olive. “My dear Jane, are you sure you did not wet your feet? It was but a drop or two, but I am so afraid: but Mr. Frank Churehill was so extremely—and there was & mat to step upon, I shall never forget his extreme politeness. Oh, Mr. Frank Churchill, I must tell you my mother’s spectacles have never been in fault since; the river never came out again. My mother often talks of your good-nature; does she not? Jang? Do we not often talk of Mr, Frank ©hurchill? “Ah, here's Miss Woodhouse. Dear |Miss Woodhouse, how do you do? Very well, I thank you, quite well, This is meeting quite in fairyland. Such a 4ransformation! Must not compliment, \I know,” eyeing Emma most compla- \cently, “that would be rude; but upon 1|fort and style. ing luck in some of her throws; and she inquired a great deal about you, who were 'Oh,’ said I, ‘T shall not forestall Jane; I left her with Mr. George Otway; she will you all about {t herself fl det ol:x 100 obligin, ” ar sir, you are iging. Is thare nobody you would no rather? i h:én not helpless. Sir, you are most arm and me on the other! Stop, stop, let us stand a little_back. Mrs. Elton is going; dear Mrs. Elton, how elegant ollow er ueen of the evening! - “Well, assage, teps, care of the iwo steps. Oh, no; there is but one. Well, I was persuaded there were two. How very odd! I was convinced there were two, and there is but one. I never saw an; equal to the com- S I v:'s.s ul&ng you of lrlndmamm., 'ane—there was a ittle disappointment. The baked ap- ir way, you know; but there was a deli- cate fricassee of sweetbread and some asparagus brought in st first, and good Mr. Woodhouse, not thinking the as- paragus quite bolled enough, sent it all out again, “Now, there is nothing grandmamma loves better than sweetbread and as- paragus—so she was rather d.luepolnt- ed; but we agreed we would not speak of it to anybody, for fear of its get- ting ’round to dear Miss Woodhouse, who would be so very much concerned| “Well, this is brilliant! I am all amazement—could not have supposed anything—such elegance and profusion! I have seen not! like it since, Well, where shall we sit? Where shall we sit? Anywhere, so that Jane is not in a draft. Where I sit is of no con- sequence. Oh, do you recommend this side? Well, I am sure, Mr. Churchill— only it seems too good—but just as ou please. What you direct in this ouse cannot be wrong. “Dear Jane, how shall we ever rec- ollect half the dishes for grandmamma? too! Bless me. I ‘'should not saul;':.e .| be helped so soon, but it smells most Quite wonderful, how seh does her hair! iNo hsirdresser from Londop, I think igould— “Ah, Dr, Hughes, T declare—and Mrs. |Hughes. Must go and speak to Dr. and {Mrs, Hughes for & moment. How do I do? How do you do? Very well, 1 thank you. This is delightful, is it not? Where's dear Mr. Richard? Oh, ‘thepe he is. Don't disturb him, Much better employed talking to the young ladies. How do you do, Mr. Richard? 1 saw you the other dsy as you rode thyough the town. “‘Mrs. Otway, I protest! And good Mr, Otway and Miss Otway and Miss Caroline. Such a host of friends! And Mr, George and Mr. Arthur! How do ou do? How do you all do? Quite %e , T am obliged to you. Never better. Don't I hear another carriage? Who can this be? Very likely the worthy Po‘%pon my word, this is charming, to e standing among such friends! And such & noble fire! I am quite rested. No coffee, I thank you, for me; never take coffee. A little tea, if you please, sir, by and by; no hurry. Oh, here it comes. Everything so good!” Supper was announced. ‘The move began; and Miss Bates might be heard from that moment without interrup- 8s an astringent. ‘The rough, pimply skin also needs external and internal treatments such 8s I have just described. Constipation must be overcome. A healing salve should be applied to the blemishes and left on overnight. (Copyright, 1928.) MOVIES AND MOVIE PEOPLE BY MOLLIE MERRICK, HOLLYWOOD, Calif., December 28.— John Gilbert is considered Hollywood's most foolproof actor. By this one means that, artistically speaking, Gilbert can do no wrong. A recent award gave him credit for four outstanding performances in 1928, as against three by Emil Jannings, I wasn’t giving the award, but the com- mittee which did, felt that Gilbert's trim waistline counted more than the tremendous faithfulness to detail and to life which the Jannings char~ acterizations contribute .to the screen, Jack Gilbert is not conventionally handsome. He sat at the director’s table in his studio d'esurdny. shaking dice to see who would pay for luncheon, This is a sport of those who make pic- tures. The loser is often stung for as much as $50. But attendance at the long board is e badge of success, so nobody misses these luncheon sessions, Gilbert has a keen face. There is youth and much of the eagle quality— 1i) a searching countenance, tremendous co-ordination and a strong impression of impatience. Slow trains, slow con- versation, slow methods would bore him exceedingly. He does not have to be told things more than once. His tellin, of & story is the shortest conversatio route between two points. ‘The one dapger 3 his career has been that it might be- come easy. Talkies, with their involve- ment of uncertainty, will eliminate this John Gilbert’s next public appear- ance will be in an all-talkie, Fred ;flblo will be at the helm, and his experience can be relied upon to - bring something excellent, ‘The fortunate few at the top of the profession who have voices free of ac- cent will own the motion picture worl during the coming months, & Nol enjoys more arity than Nils Asther these days, EI‘; his Bzveduh accent makes talkies out of the ques- tion until he improves his English. Asther has guaranteed to give his studio a perfect inflection wil three months, free of the Swedish tang. What will happen if he doesn’t I cannot tell. But he will go on with his present pop- gltu;fir if he lear:s to speak “United ates” Greta Garbo, the great Greta of the studios, has gone to Sweden for a m& without signing a Hollywood con- The studio_says 1t e her back, gt b e e B er popul conf talkies with m!nlugh 80 ch“-zut‘rm Jannings, Baclanova, Veidt, De Putti, Damita—all these speak English with the slur of the mother country on their ips. How much chance has the foreigner with the intentions in the worfi,' cannot 1?33 to_speak negotiable English, Try to lsarn to speak French in three months without an American accent and see how far you'll get. A French star, newly arrived in Hol- od, wanted to try out her English in the boulevard shops. She was in need of a bath sponge. So, walking up he sald with a winning lease, et mhr"em I dee-sire one large (Ou"lllxl:.. 1928, by North American wspaper Alliance.) DIET AND HEALTH BY LULU HUNT PETERS, M. D, Plenty of Fresh Milk, Cultist Ideas. “I am troubled with arthritis, also catarrh, A doctor has told me that if Tl take an orange juice fast for five days, and then have a dlet free of starches, sugars and fats, I can be cured of the allments. He also claims made | I must give up milk, of which I am very fond (and drink a pint daily), for he says milk is mucus-forming and I cannot be cured of catarrh so long as I use mucus-forming foods, It seems to me that I recall reading an article by you in which you sald there was no such thing as a mucus-forming food. —Mrsr, J.” ‘That mucus-diet business, and orange Juice fast, and the elimination of milk from the diet sound as though you had gotten hold of a cultist instead of a real doctor, Mrs, J. Had he given you @ complete examination and laboratory tests of your blood and urine? I doubt it. Yes, I sald it before and will repeal ‘There is no such thing as a mucus. ood. The mucus membranes are markedly affected by the wrong diet, especially one that is deficlent in vitamins, the; and it very rarely disagrees with any one, Arthritis may be due to & number of things, among them an infection which has settled in the joints from infected teeth, tonsils, appendix, etc., disturbance in the ductless glands and occasionall; to a wrong diet, especlally one that too high in starches and sugars. is0F okt bebefst to many, bt & pers of great bene: many, but & per- son ng;uld be absolutely sure there is no disbetes, because such a “fast” would give him too much sugar and Y pihise you o ring up the count v u up coun medical coeLoty and get a list of qunn}-, fied physicians who will give you a g&m ete examination and scientific vice, Mrs, N—If you are 25 pounds under ‘weight, it is quite probable that you are on a deficlent diet. You say you eat a great deal, That may be quite true, and still your diet be deficient. Do you count your calories? You SONNYSAYINGS cannot know how much or how little you eat unless you do s0. And the probabllity is that you don't eat so "Have s examisation by e an n by a compe- tent physician. pe VWillie Willis “Mamma thought I was eatin’ the tcandy I bought for grandma’s birth. day, but I was just suckin’ the red off.” (Copyright, 1 Everyday Psychology BY DR. JESSE W. SPROWLS, Interests. Some people appear to be interested in everything. Others appear to have no particular interests aside from those of getting a little to eat and a fairly comfortable place to sleep, Individual differences along the line of interests constitute a mighty problem for psychology—one that-has kept the psychologist scratching his hegs for ccntnriul:‘, A A Wi nccm?::s;or rn(?vldu:l v-fl:yfl:r?. in ':nm terests. What shall it be? The ps; gll‘llt:lugy of the unconscious offers Each indlvidual has two minds: An unconscious mind and a consclous mind. The unconsclous is, of course, BY FANNY Y. CORY. excellent, and I cannot help beginning,” Lessons in English BY W. L, GORDON, ‘Words often misused: Do not say, “I was never in Montreal” Say “I have never been In Montreal,” Often mispronounced: Alternately Pronounce first & as in “at” and ace cent second syllable, not the first, Often misspelled: Rout (to put to flight), route (course). Bynonyms: Declare, announce, pro- claim, avow, asseverate, hearld, 353. mu‘”lu. ford study: “Use & word three times and it is yours” Let us in- crease our vocabulary by mastering one word each day. Today's word: Assumption; act of taking for granted; supposition. “Your opinjon is based on mere assumption.” N Entire families are helping to build a school for 3&0 pupils at Walthanstow, g G Drandpa say all this reducin’ the yadies is doin’ is “poppytock,” bup X the more important, A person’s in- terests, whatever, they may be, seem to bubble out of this unknown no- Wwhere of the mind without any par- ticular encouragement. The interests are recognized as such only when they succeed in freeing themselves from this gr;':f prison house l:’ ldmeu. - T some peop e _ unconscious is a closed corporation. Ideas have a hard time getiing out into the con- scious department of the mind, This means that conscious ideas have a hard time getting encouragement from thelr unconscious relatives, on other hamnd, you find people who have learned to draw freely upon the unconsclous storehouse whenever anything is brought to their atten- tion. A flood of associations, some of which may have been slumbering for give meaning your unconscious ideas. th" thhtwrn’l:z'h 8 wyfi!;ololhm law, e question naturally arises: How can the unconsclious be made available? The answer is simple: Cultivate the art of creating what is called an open mind. In order to get at the uncon- scious, look around for some way to make peace with it. The ‘best way is to avoid dogmatism (narrow-mind- edness) #s you would avoid pgisn ol Wtk ‘| rult D. G’ FRIDAY, DECEMBER' 28] 1928 FOOD PA 'GEY FOOD AND THRIFT IN THE HOME Dishes Adapted to Season Decorative and Tasty Salads, Sandwiches and Desserts Are Suggested for the New Year Entertainer. Peel a grapefruit, pull it apart in sec- tions, then strip the skin and pith from each section. Arrange the sections on lettuce, sprinkle with chopped nuts and garnish with a little pimento. Serve with any desired dressing. This salad be varied by combining the grape- with other fruits, such as oranges, dates and pineapple. Arrange slices of raw or canned pine- apple on lettuce and into the center of each slice drop a ball made of Neuf- chatel or cream cheese mixed with chopped nuts or green pepper or pi- mento and seasoned with salt. To vary this salad, after the pineapple slices are arranged on the lettuce cover them with the cheese pressed through a po- tato ricer and sprinkle on a little salt and paprika. Dice some oranges, apples and celery, Add some chopped nuts and dates and marshmallows cut with the scissors. Add a teaspoonful of lemon or orange Juice, toss together lightly and serve on lettuce. Bright red apples, with the centers hollowed out, may be filled with this mixture. Drain the juice from a can of peaches, Place two halves on each in- dividual dish, which has already been garnished with crisp lettuce leaves. Fill the cavities of the peaches with nuts and heap on whipped cream that has been sweetened and flavored, preferably with almond fla- }'ofilyn[ Garnish with bits of bright jelly. Dice some bananas, apples, oranges, g:pefmlt. dates and marshmallows. ce in a deegobowl lined with lettuce and top with boiled dressing in which AR s driad gn o p) ' lengthwise, scoop out part of the pulp and add the pulp to half a cup of cream cheese, six stuffed olives chopped, half a teaspoon- ful of salt, a dash of paprika and two teaspoonfuls of French dressing. Lay the halved figs on lettuce or water cress, pile some of the cheese mixture high in each half, and pour half a cupful of French dressing over all, Vegetable Salads. Blend together half a cupful of un- cooked mayonnaise, one-fourth cupful each of chili sauce and catsup, two tablespoonfuls each of minced onions, minced green peppers and minced dil pickle, and the same quantity of minced celery and pimentos, Chill this dress- ing well and serve it on a green salad of lettuce, green pepper and watercress, (}:rnuh each serving with a stuffed olive. Marinate separately some cold cooked caulifiower, pees and carrots cut in small cubes, and the outer stalks cf some celery finely cut. Arrange the as and carrots in alternate piles in he center of a salad dish, Pile the caulifiower on top. Arrange the celery in four piles at equal distances. Place between the piles of celery a slice of . Garnish with dressed eggs and parsley. Other vegetabl>s may be sub- stituted. Grate some cabbage and carrots very fine, mix with grated cheese, chopped English walnuts or black walnuts, and broiled salad dressing. Place on a bed of lettuce and sprinkle cheese over the top and strips of canned pimento, Slices of orange for a border is attractive, Cut & whole cold hoiled beet into flower-like points. Arrange on a salad plate and surround with a ring of cooked Brussels sprouts. Pour over a sauce made :{ rubbing the yolks of two hard-boiled eggs smooth with eight nfuls of salad oil, one tea- spoontul of curry powder and two table- spoonfuls of tarragon vinegar. Light Desserts. o:-mv ring is delicious. To make soften three tablespoonfuls of gelatin in one-third cupful of cold water and dis- solve in half a cug{ul of bolling water. ‘To this add two-thirds cupful of sugar, two cupfuls of strained orange juice and two tablespoonfuls of strained lemon Jjuice, Pour the mixture into a ring mold and chill. Fill the center, when serving time comes, with a sauce made as follows: Boll two-thirds cupful of sugar and one-third cupful of water un- til the sirup spins a thread, then slow- ly the sirup over two beaten eggs yolks, beating constantly. Cool and fold in half a cupful of cream whipped and three tablespoonfuls each of d bananas, pineapple and candied or white cherries. le this sauce in the center of the ring, ‘To make mocha cakes cut out rounds from a sponge cake about an inch in thickness. Spread the sides with %a,ll{'.lthm roll in chopped walnut meats, ith a pastry bag and tube, pipe mocha cream round over the top of the cakes, Garnish with a maraschino cherry in the center, To make the mocha cream wash one cupful of butter in cold water to free it from salt, work it carefully to remove all water and then beat it to a cream. Add a beaten egg yolk and gradually two and one-half cupfuls of powdered sugar and enough strong coffee to give a coffee flavor, Candied Cranberries, Select three cupfuls of large, firm cranberries. Make three small slits in each berry with the point of a penknife. Make a thin sirup by bolling two cup- fuls of sugar with two cupfuls of water until clear. Allow the sirup to cool, add the berries and bring very slowly to the bolling point. The saucepan should be large enough to permit all the berries to float at the top of the sirup during the cooking. If the berries are heated too quickly, the skins will burst before the sirup soaks into the fulp. As soon as the sirup boils take he pan from the stove ar let it stand overnight. N&xt day in the sirup from the berries and bbil until it is reduced to about half its original vol- ume. Allow the sirup to cool, place the berries in it and heat again slowly. Boll very gently for about four minutes and let stand for two hours or longer, then boil gently a third time for five minutes. Allow the berries to stand in the thick sirup overnight. Warm once more 80 tl the sirup will be thin enough to pour easily and drain the berries from the sirup. Spread them on a clean cloth or paper to dry. They should then be bright, firm, plump and semi-transparent. They may be rolled in powdered sugar, stored in jars or tins and used as a sweetmeat or in place of candied cherries for garnishes, pud- dings, sauces and salads. The sirup left over after the_cranberries are candied has a pleasant Mlavor and fine color and is excellent as a pudding sauce or may be diluted for use on pancakes or waffles. Jelly for Decorating. A stiff jelly sliced and cut into fancy shapes by means of tiny vegetable cut- ters is a decorative and economical ad- dition to fruit salads and desserts, or the jelly may be made into tiny balls with a small potato ball cutter. These little red sparkles add a festive touch to the fruit cocktail or salads and to any dessert that is topped with whipped cream. They supply an appetizing note to the centers of halved grapefruit, Red is not the only color that can be used, of course, but it is one color found in Jelly that is decorative to most foods. Jelly may served with crisp crackers and cream cheese for desserf. A good way to prepare the crackers for this service is to soak them for several minutes in ice water and then dry them in a hot oven. Round, hard crackers are especially appropriate for this, but others will do nicely. To make blackberry jam cake, cream half a cupful of buiter and gradually stir in one cupful of brown sugar. Add three beaten egg yolks and one cupful of blackberry jam. Alternately add one and three-fourths cupfuls of flour sifted with one teaspoonful each of cloves, baking soda, cinnamon and nutmeg, and three tablespoonfuls of milk. Stir in half g cupful of chopped and floured raisins and three stiff beaten egg whites. Bake in two la; l"l' and cover with any desired white cing. Many meat dishes have jelly for an accompaniment. Here are some of the favorites: Goose with apple jelly, chicken with currant jelly, turkey with cranberry jelly, lamb with mint jelly, dwc¥e with pluglerg;uy, “nnd rk "wm; app] or cranl jelly. o k, beef and mutton may have Ye‘é:;y sauce served with them, prefe ably graj ful ortg: of butter and one tablespoonful of lemon juice. Melt the jelly and add the butter slowly. Bofl for one minute, then, just before serving, the lemon Juice should be stirred in. is especially deliclous with wild game, lamb or mutton. Fancy Cheese Sandwiches. 1. Mix equal quantities of Neufchatel or cream cheese with chopped olives, pimentos, and nuts, or any one or two of these. Add salt and a little onion juice if liked. Spread on slices of white or graham bread. or currant, To one glass- ad. 2, Mix the cheese with finely chop- ped dill pickle, chow-chow, chili sauce, or any other desired pickle mixture, Use as a sandwich filling or as a spread on_crackers. 3. Into the soft cheese work some finely chopped “?mlay. ‘watercress, ery, or any other lettuce, onions, ‘salad vegetables. Add salt and any other seasoning desired, such as onion or lemon juice. 4. Wash some prunes, dates, raisins, or dried figs or apricots and put them h a food chopper, using the fine knife. Mix the ground fruit with about twice as much cheese. Add a little salt and chopped nuts if desired. This filling may also be served on cr;chgis gor .hc!urnodon l:e;.w! disd . Finely chopped pineapple mixes with the cheese makes an excellent spread for sandwiches, or for toasted bread or crackers, for afternoon parties. 6. Spread slices of bread rather thickly with Neufchatel or cream cheese. On one slice put a layer of jam or jelly. Press the slices of bread together. These sandwiches are also good toasted. | Learn to Cook Simple Food BY JESSIE A, KNOX. A few years ago I had charge of a cooking school in New York City, and was constantly being asked, “Won't you please give a lesson on fancy desserts or on fancy cake making? I am awfully anxious to be a good cook.” Questions on my part usually brought forth the admission that the would-be good cook had little or no knowledge of rlun cookery or of the principles underlying the cooking of any foods. Since that time I find people have not changed very much, and that often they make a strenuous attempt at MOTHERS AND THEIR CHILDREN. Paper Supply. One mother says: With but a childish scrawl or two upon s sheet of paper, it is thrown away, It takes a tactful mother to keep up the paper supply. Salvaging the waste paper basket is one way. Select all the advertisements that have ncy foods,” while neglecting entirely the simple, wholesome ones that should make up the great bulk of our meals. Neglecting them, that is, from the standpoint of pfoper cooking. We are gradually being educated to the importance of a greater use of vegetables and fruits. This, however, carries with it the importance of skill- ful preparation in their cooking and serving. We may know that it is best to include a salad in every day’s meals, but the knowledge does us small good unless we can put together a salad so that it is attractive and petizing enough to create the desire to eat it. After all it is entirely possible to buy ready-made a great many of the so-called fancy dishes, but those of us who eat our meals at hime generally have to cook our own meat and po- tatoes and vegetables, and it is these things that one should learn to cook sr?&erly before venturing into other elds. If you have access to a cooking school where the fundamentals of good cookery are taught, by all means avail yourself of the opportunity of taking advan of it. A great many of our electric light and gas companies have established cooking schools where courses of lessons are given under the competent direction of well trained ex- perts. lessons are always free and are generally very practical. If you have yearnings to be a “good cook” but are inexperienced in the culinary art, learn first to make good coffee; to be able to cook eggs per- fectly in three or four simple ways; to cook bacon so that it is neither raw nor dried to a crisp; to make toast that is evenly a golden brown; to roast meat and make are at last five al salads, and five simple desserts; d boll potatoes, and to cook at least six vegetal 80 that they re- tain their flavor and appearance. Too simple, you say? Well, check on your own ability, and see if you 'ways have uniform results in cooking the things mentioned. If so then you re ready to go ahead as far as you wish on the fancy foods. But if not, keep at it, for atter sl the very best cooking is which cooks use in t preparation of he uj jelly use one tablespoonful | ™ " This sauce | P! Home in Good Taste BY SARA HILAND, There is something about this fllus- tration that reminds one of a balancing act in vaudeville. One expects every minute to see the little ball roll off independently and let the sticks and board fall, 1t is really nothing like this at all, but a very substantial little table, suit- able for the sun room, a library or a man's bedroom. The ball and sticks are in a silver finish and the top and bottom squares are of black glass, really a very strik- ing combination and one that would strike a true modern note in & room. It is just the right height to be of use at the side of an easy chair, pos- sibly one covered with leather of a deeg wine-red shade. In combination with these two pleces might be a black iron bridge lamp with a bright yellow parchment shade, * The floor of a sun room with these furnishings could be covered with black and cream square tiles and the windows with glass curtains of pale gold case- ment cloth made to draw, and the over- draperies of black-ground cretonne with modernistic design in red, blue, yellow and green. (Copyright, 1928 \ MENU FOR A DAY. BREAKFAST Stewed Pigs Bran with Cream Omelet, Bacon Curls Toast, Marmalade Coffee LUNCHEON Tripe Fried in Butter Oatmeal Bread Ginger Pears Jelly Roll, Tea DINNER : ‘Tomato sau{h Ham Baked in Milk with Mustard Lyonnaise Potatoes Cabba céemmn’le" ";:lpmuuu ge Salad, Frenc! BSuet Pudding, Lemon Sauce Coffee STEWED FIGS. Put figs into pan with enough cold water to cover and stew slowly until soft. Then cut them up, add little sugar and set away to cool. Serve with whi; ped cream. . JELLY ROLL. ‘Two eggs beaten thick, one- half cup sugar, three table- spoons cold water, one-half tea- spoon sods, one teaspoon cream of tartar, sifted in two-thirds cup flour. Bake in moderate oven. While warm, spread jelly and roll tightly with to hold in shape. IN MILK WITH MUSTARD, Put thick slice ham in shal- low pan, cover with brown sugar and sprinkle on about teaspoon dry mustard and add eno:g sweet milk to cover ham, about two hours, with cloth Almond Farina Pudding. Reheat one cup of cooked faring in & double boiler, beating in one and one-half cups of hot milk. If the mixture is not smooth, rub it through a strainer. Add onme-third cup of sugar, the beaten yolks of two eggs end one poon of vanilla. from the fire, fold in the stiffly beaten whites of two eggs and one- cup of shredded salted almonds. Chill and serve with cream. Prices in the Markets Show Once again the housewife faces the holiday problem of the New Year din- ner, In most cases she can scarcely avold a repetition of the Christmas menu. This ml{ or may not include turkey, but in all other essentials she will doubtless run true to form in the choice of vegetables and other dishes. In some homes the New Year fes- tivities are confined to other modes of hospitality, in which the dinner plays a small part. It is a day for the ex- change of visits and.felicitations, when friends drop in for a few moments. Instead of a heavy dinner, many host- esses are preparing buffet delectables. Sandwiches, salads and other light re- Slight Changes melons, 75 cents each; honeydews, 50 to 75 cents each, according to size; nia grapes, 15 and 20 cents fancy oranges, 75 table 1 freshments take the place of heavier |a . Lightening the day's burden be the order of the time. So often the housewife looks forward to holidays with distress. The day of rest and pleasure is so frequently her busiest and most responsible one. The almost universal y week usually leaves her fatigued from her efforts to | ake the time enjoyable for everybody. Tidbits for New Year may be eouk{- el liey of a formal dinner. The shops and stores have an abundance of things to offer in this line. Specially r?-red fillers for sandwiches, fruits and other tasty articles may be ob- tained to aid her in diminishng her wor- ries and labor,. For those who expect to set a holiday table there is the usual supply of good things. There has been no marked change in the price of food- | choj stuff. Vegetables and fruits as well as meat remain about the same, In the fruit domain the following prices may be accepted as general: Grapefruit, 15 to 25 cents apiece; Casaba Many people like croquettes, but hesi- tate to make them for several reasons. Often they feel that because these are a fried food they should be avoided. As a matter of fact foods that are fried can be safely used by the average healthy adult and, furthermore, cro- fried, but quettes do not have to be may be baked instead. Secondly, there is a feeling that cro- quettes are difficult to make and that deep fat frying involves considerable skill and culinary knowledge. There are a great many kinds of croquettes and some are difficult to handle, but the majority are quite simple. Deep fat frying is also a iple process and re- quires perhaps more common sense than skill. ‘A deep kettle should always be used, so that it will hold enot fat to cover the object fried without danger of boiling over, and care should be taken not to heat the fat too much. ‘This latter precaution is only the same that must be used in any kind of cook- "‘So far as croquettes themselves are concerned, they may be made from a great variety of materials —meat, chicken, vegetables, nuts, rice or other cereals, macaroni or spaghettl. In all cases, a thick white sauce, thick gravy, or beaten egg is used to hold the more solid substances together and to moisten the mixture. Meat or chicken may be chopped, but should preferably be cut into very small dice. Fish, such as crab, lobster, halibut or salmon, should be flaked or shredded, Vegetables should be diced or cut in very small pieces and usually cooked first. Nuts shoyld be finely chu?pld, and cheese should be grated or cut in small dice. A good foundation rule is this: Melt four tablespoons of butter, add six g gFas loin, ;Hl df-! porterhot cents; cents; chuck roast, 35 cents. Spanish Pot Roast. Get three pounds of beef shoulder and cut it into eight or pleces. Salt and pepper each’ roll in flour. Place in an deep skillet some pieces of sweet suet, let them fry out until they be to brown, then put in the beef brown it on all sides. onion and a rot, add water to until the meat is take about two hours very slow l-n'z. Take out the meat and hot. Add to the pot gravy two tomatoes skinned and cut one sweet green pepper chopped, salt and pepper to cook for 20 minutes. | Bss ; : 3 34 § ] i = ] b4 : ver, i i il i E § H tablespoons of flour and stir until| gra blended, then add one and one-half cups of milk and stir constantly until very thick, smooth and boiling. Season as desired and add two cups of shredded fish, chopped meat or diced vegetables, or one cup of grated cheese. HEN nothin, ht an W a brighten :hlny::p- It good, and makes good foods taste better. udant Juice Refreshing Flavor Wholesome and ATWOOD GRAPEFRUIT