Evening Star Newspaper, January 4, 1929, Page 36

o ! over whom we have control to do so. 36 THE EVENING STAR, WASHINGTON, D. (0 FRIDAY, JANUARY -4, 1929. FOOD PAGE. Ways to Prevent Colds " KA\'oid Careless Mingling With Others—Food for { the 111, Convalescent and Helpless. " A young woman in speaking the ther day of a severe cold from which he had been suffering, and had re- cently recovered, remarked: “Why, it was simply awful, but I went to church Just the sam She seemed to feel that in some way credit instead of severe blame should be awarded her for thus scattering germs throughout the congregation. Another young woman was forced to | sit throughout a church service next| to a friend who was suffering from a | cold. As a result, she caught it and| was forced to give up virtually all of her work for several months. Every mother knows that when onc member of the family begins to cough and sneeze, nine times out of ten the cold will run through the entire house- hold. The ill should be kept strict away from those that are well, as the so-called common cold is highly con- tagious. ‘Two or three days of isolation in bed will do neither child nor adult any harm, but a great deal of good, and it is only justice to humanity to cease scattering the germs or allowing those In children, a cold means loss of vitality, and the possibility of con- ftracting pneumonia, tuberculosis or some form of kidney trouble, and in adults at least the loss of time and attention to business. The sick room should never be used as a gathering place for the family. It is not good for any one concerned. In addition to being an unsafe prac- tice in general, the air is soon exhaust- ¢l by the presence of several persons and the patient is greatly disturbed by talking. Quiet is necessary during any {liness. Only the person who is caring for the sick should stay in the room, and her services will be more effective if she carries her work forward without noise or excitement, Matter of Baths. Most persons do not wash their hands bften enough or thoroughly enough. Hands should always be very carefully washed before food is touched, no mat- ter how harmless the previous occupa- tion may seem, and gloves should al- ways be worn when one is outdoors. Some dirty hands are harmless, and #ome apparently clean hands are dan- gerous. A hand covered with the soil of gardening may be a terrible sight, and yet there may not be a dangerous germ on it, whereas. the pretty hand of the girl who goes out without gloves and holds a car strap or touches a rail- ing may be invisibly soiled with mul- titudes of germs, some of which she will convey to her mm:;,h with the next iece of candy she eats. » To keep the skin of the body in per- fect working condition. baths that yeally wash are necessary. ~ Such baths should take the form of plenty of warm water, a good mild soap, a small brush, and above all a good rough towel, for the final rub is really more important than the soap and water wash. z The skin is Tenewing itseif all the time, with the result that it is always throwing off minule scales, and it is these which largely serve to block the pores if not thrown off. You can stand in a good light with a clean, dry nail brush and,prove this. Use the brush vigorously anywhere on the skin and observe t.tl!xe minute, dry particles that ill off. wflltflimnd.s to reason that a swift plunge into cold water and a dab with a smooth towel are not enough properly to remove these scales. In fact, if one were in such circumstances that it was temporarily impossible to get a bath, the skin could be kept in good condi- tion by vigorous dry rubbing, so far as all the purposes of health demanded. Hygiene of Underwear. Many persons wear a set of under- wear each dey for a week, a few make a complete change every day, &nd more change twice in a week. The last- named habit is perhaps the best that can be expected, and is really sufficient for daily bathers. ‘There is a way in which this custom can be made more cleanly and more hygenic without adding to the laun- dry bill. The average person wearing two sets of underwear a week will make the change in the middle of the week, but it would be far better if .the two sets were kept going the entire week on alternate days. With the biweekly change, the clo ;wormn during the day are aired only" for seven or eight hours in the 24, and never have the purifying process of a sunning. With two sets going on alternate days, one set can be aired two nights and one day, and if possible should be hung up where they can receive the direct rays of the sun for some hours. They should not be kept in a dark closet. Tnvalids and Aged. The most easily digested form of food is egg albumen. Unless this s ordered o be given pialn—that is, with only water—it may be made a very palatable drink by the addition of sugar and different flavors, such as strained lemon ‘Will you please send me recipes for tomato rabbit and for the toasted cheese and bacon sandwiches that were men- tioned in one of the menus last week?— Mrs. E. H. Here are the recipes, which you will find especially good for Sunday night guppers, for evening entertainmen‘s or even for cold weather luncheon. Tomato Rabbit—Mix one can of to- mato soup with three tablespoons of hot ‘water, one-half teaspoon of table sauce, one-half teaspoon of minced onion and one and one-half cups of soft American cheese cut in small pieces. Stir con- stantly over a slow fire until the cheese is melted and the mixture smooth and boiling. Pour over thin slices of toast on hot plates, and serve at once. ! PERSONAL H By WILLIAM Three Pounds a Week. Skinny Winnie has berated me time| and again because I candidly confess I like 'em plump. Then, too, I devote 5o many erticles to handing out sym- pathy to Corpulent Cassie and outlining | painless methods of reduction. As Skinny says, of course it doesn’t matter | if I'm that kind of person, but I might | now and then lay aside my question- able admiration for—well, let us not | use the epithet the frail one applics to the other sort—long enough to give some useful information lor readers who want to put on more flesi. 3 That's the way I like ‘om. It is only the kind that doesn’t want to get plump—you know the kind I mean. I have no grudge against the holy frights. 1 suppose 1 sympathize more with the plump people because they are so much easier to sympathize with. What I mean—aw, shucks, the truth is that once you've braved the somewhat cold, forbidding aura that surrounds your emaciated quarry, you generally® find the poor thing is quite pleasant to get along with, provided no charlatan has | juice to act upon them more easily. made at one time. directly on ice until ready to use. prepare, cut one pound of thick round steak in blocks about one inch square, removing all fat. blocks at a time into the pan. When they are slightly broiled, press the juice out with a lemon squeezer or a meat press. This, seasoned with salt, may be glven cold, or it may be warmed by placing the cup which holds it in warm ‘water. to coagulate. Questions and Answers SALTH SERVICE | sulin \'lryinf from 5 to 25 units daily | g or orange juice, grape juice or ginger ale. To make, put the white of one egg in a thick tumbler. Fill the tum- bler half full of water, add a spoonful of cracked ice, turn a tin shaker, or another tumbler, over the glass and shake hard until the egg is thoroughly mixed with the water. Strain through a fine wire strainer and add sugar and flavoring. Do not give the froth. This holds bubbles of air which make the patient uncomfortable, The egg may be put in a saucer and well broken up with a fork if a shaker is not handy. Milk contains more nourishment than any other liquid form of food and may be given in a variety of ways. For a very delicate digestion, dilution with one-third water is helpful. This sepa- rates the curds and allows the gastric Milk should always be taken slowly. Encourage the patient to take it in small sips. If five or ten minutes are consumed in drinking a glassful so much the better. Since the minute it enters the stomach it curdles, by tak- ing a little at a time the formation of a large, solid, indigestible curd is pre- vented. Hot milk is more easily managed by a delicate stomach than cold milk, as the heat stimulates the stomach some- what. It should not be allowed to boil. It is made more palatable for some people by the addition of salt, cayenne pepper or celery salt. Milk shake may be flavored with a number of different things, and the variety often makes it easler for the sick person to take it. Vanilla, almond or two or three spoonfuls of coffee or cocoa make acceptable flators. Albumenized milk is very nutritious. This is made by adding the white of an egg to a glass of milk and preparing it in the same way as egg albumen. Beef juice comes next to milk and eggs in food value. As it is very per- ishable, a large quantity should not be It should be ke'l“’: Drop two or three It should not be heated enough Convalescents’ Light Diet. Breakfast—egg poached in milk, served on toast, cocoa. Dinner—raw oysters, crackers, rice cream. Supper— buttered dry toast, tea, stewed fruit. Poach the egg in a very small sauce- pan of scalding milk. Take it out with a skimmer, cut off the ragged edges, and put it on a round of buttered toast. Some of the milk may be poured round the toast. To make the rice cream, soak a large tablespoonful of rice in half a cupful of warm milk until it is soft. Bedt half a yolk of an egg With one and one-half tablespoonfuls of sugar, stir into the rice ana milk, add a pinch of salt and cook until the mixture thickens. Flavor it with vanilla and pour it into a custard cup. Make a meringue of one-half the white of an egg and one heaping table- spoonful of sugar. Put this over the pudding and brown it on the grate in the oven. Bruk!ub—-(:remxe)d m,_mtouted nll‘, stewed prunes. inner- am of tomato soup, broiled lamb chop, riced potato, snow pudding. Supper—Oyster stew, crackers, baked apple. Creamed egg: Beat an until it is well broken up. Add salt, pepper, and half a teaspoonful of butter. Pour over it one-fourth cupful of hot milk. Put this in a double boiler, as it coagulates round the sides and bottom scrape it away until the whole is cooked soft. e on toast. Snow pudding: Soak one teaspoon- ful of granulated gelatin or two tea- spoonfuls of shredded gelatin in three tablespoonfuls of cold water. Add one- third cupful of boiling water, one-third cupful of sugar, and one tablespoonful of lemon juice. When the jelly begins to thicken, whip into it the stiffly beaten white of an egg. When it is smooth and beginning to harden, pour it into a mold. Serve with it a custard made of one-half a yolk of an egg, one- half a cupful of hot milk, one table- spoonful of sugar, and flavoring. Oyster stew: Drain the juice from seven oysters, Heat and strain the juice. Scald one-fourth cupful of milk, add the oysters, and cook them just long enough to have the edges curl. Add the juice, one-fourth tablespoonful of butter, salt and pepper, and serve immediately. Drinking Water. To keep in perfect health and to prevent the arterles from growing brittle in middle age, you should drink two or more glasses of pure, cool water every morning before eating breakfast, Between meals a glass or two should be taken. Do not wait for thirst, but try to keep the moisture of the body | at a perfect balance. Toasted Cheese and Bacon Sand- wiches—Chop one-half pound of soft American cheese and mix thoroughly with one-half teaspoon of salt, one- half teaspoon of dry mustard, one- fourth teaspoon of pavrika, one tea- spoon of table sauce and one beaten egg. This quantity makes six large sandwiches. Cut 12 slices of bread one- quarter of an inch thick'and toast six of them on one side. Spread the un- toasted side with a thick layer of the cheese mixture and place two thin slices of bacon over the top of each. Bake in a very hot oven for five minutes, or until the bacon is cooked. Toast the rest of the bread on both sides and use to cover the cheese. Cut in half and serve at once with garnish of sweet pickle. BRADY, M. D. Drs. Appel, Farr and Marshall treated 16 male patients and 13 female patients in the mental and nervous department of Pennsylvania Hospital for undernu- trition (underweight) with insulin, and ihe :nale patients made an average weekly gein of 3 pounds, while the) average weekly gain among the female patients was 2 4-10 pounds. These patients received doses of in- for two to eight weeks. In three cases this treatment gave | no apparent effects. In four cases the insulin had to be discontinued because | the patients did not tolerate it very well, | though even in these cases there was no great reduction of the blood sugar. | | The insulin was injected with hypo- | | dermic syringe in the usual way, helf | | an hour before the meals, and the| | patients were given a diet that (includ- | ing between-meal lunches) yielded ap- proximately 4,000 calories daily. Orange juice was kept at hand, to give to any We need not give these symptoms | of excessive reduction of blood sugar. We need not give these symptoms, further than to say we have all had them now and again when we happened to be physically fatigued and empty (if not consclously hungry) at the same already fitted the unfortunate with the obsession of colitis, ? e, (Copyright. 1920.) MENU FOR A DAY. BREAKFAST. Sliced Oranges. Oatmeal With Cream. Beef on Toast, Date Muffins, Coffee, LUNCHEON. Baked Beans, Pepper Relish. Hot Brown Bread. Mince Pie, Cheese. ‘Tea. DINNER. Oxtail Soup. Fried Liver and Bacon. Boiled Potatoes. Brussels Sprouts. Lettuce, Russlan Dressing. Cracker Plum Pudding. Coffee. BEEF ON TOAST. Grind as for hash leftover boiled or roast beef. Make white sauce, add meat and cook till thoroughly heated, then season with salt and pepper. Place on squares of toast and serve at once. MINCE PIE. Cook together one cup beef, two cups apples, one teaspoon each salt and cinnamon, one-half teaspoon cloves, one-fourth tea- spoon nutmeg, one cup sugar, one cup molasses, two-thirds ~cup raisins, one cup cider vinegar or one-half cup water with juice two lemons. OXTAIL SGUP. Separate two oxtails in sections and brown in beef drippings. Re- move meat, add six sliced onions and two sliced carrots to drip- pings and’ cook until yellowsd. Add two quarts water to browned meat and vegetables, bring to boiling point and simmer slowly until meat is nearly tender. Then add three or four large potatoes, sliced thin, season to taste with salt and pepper and add one cup strained, canned tomatoes. Con- tinue cooking until meat is ten- der. Thicken with six teaspoons flour, dissolved in little cold wa- ter. Serve hot. Apple-Horseradish Sauce. To & cupful of thick, slightly sweet- ened apple sauce allow one tablespoon- ful of horseradish. Mix well. makes a fine relief with rich dishes, such as roast pork or roast duck. amount of horseradish may be reduced ‘This The if it is very strong. BY JESSIE A. KNOX. ‘The beginning of the new year and the sales in linens, china and glass- ware that are held in most shops during January offer a good oppor- tunity for the far-sigh hostess to check over her household supplies, to renew her stocks and to catch up, if she wishes, on the more modern note that is being used in all kinds of table furnishings—linen, glassware, silver, etoc, ‘We have become slightly color mad since this new wave of sintroducing color into every part of the house swept over us. Carried to extremes, it is to be deplored, but, while some of us may think that there is nothing more beautiful than a table set with snowy damask, shining silver and gleaming crystal, nevertheless we must agree that the new I)uul colored damask cloths and the faintly tinted glassware are certainly effective. I saw the other day in one of the leading New York stores a beautiful dufl.uy of these colored cloths for for- mal use. One was a pale corn color, one a shell pink, one a very light green. ‘They were woven in several patterns— polka dots and broad stripes being the most popular. There was a table set with-a shell pink cloth, rose colored glassware, gold-bordered service plates and a center decoration of pink roses, blue delphinium and maidenhair fern in a rose-colored bowl. It was ves new, very modern and very beautiful. Amber glassware on a yellow cloth DIET AND HEALTH BY LULU HUNT PETERS, M. D. Must Reduce Sanely. In order to reduce intelligently, you must have a knowledge of the ealoric or energy value of foods and yow must limit ycur number of calories that your excess fat is called upon sup- ply some of your energy nceds. The average height person of normal Wweight, of moderate physical activities, needs approximately 2,200 calories a ‘day. If you cut down 1,000 calories a day— ieaving 1,200—you will reduce on the average of one-quarter of a pound a day, or approximately two pounds a week, for you will cause your excess fat to contribute 1,000 C. And one- quarter of a pound will be used up, for one pound of fat gives off 4,000 calories. If you can increase your exercise and other physical activities, you need not limit your diet quite so much, for these also use up calories. If you cannot exercise and can walk, do walk at least one hour a day, for each hour you walk will use up approximately 200 calories. (You use 100 C. while sitting.) If you walk briskly, you will use up 300 C. When fat is burned completely in the body it is broken down to carbon dioxide (which is eliminated by the lungs) and water. Drink all the water you want. It is not fattening. Today is the third day that those of you who started after New Year day to reduce have been on your liquid or semi-liquid diet. “Today I am going to give you & day’s menu totaling 1,200 C. Meanwhile, you should go to & bookstore or library and get & good textbook on dietetics, which gives caloric values of foods, so that you can make out your own menus, 1,200 CALORIE DAY. Breakfast. Calories) an orange and boil -for . five minutes 1, large grapefruit (no sugar) 3} slice whole wheat toast.. DAILY DIET RECIPE HEARTS' DELIGHT. Cream cheese, 6 ounces; solid vegetable shortening, 1 cupful; salt, 74 teaspoonful: flour, 2 cup- fuis; apple jelly, % curful; chop- ped pecans, 1% cupfuls. MAKES ABOUT 28 PASTRIES. Cream together cheese and vegetable shortening. Mix flour and salt and work this into the shortening and cheese. When it is like pie crust in ice box to chill thoroughly. Roll out thin on a slightly floured board. Spread with jellv and sorinkle with nuts. Roll like a jelly roll. Cut in inch pieces. Place on a greased baking sheet. Bake in hot oven (400 degrees) about 10 minutes, or until they brown. DIET NOTE. Recipe furnishes some starch, fat and protein. Lime and vita- mins A and B present. Can be eaten in moderation by normal adults of average or under weight, . 18 A WEEK’S FOOD Winter weather makes for keener appetites and the necessity of provid- ing heartier foods, and more of them, to fill the extra demands of the body for heat and energy. Most children delight in outdoor ex- ercise, especially when there is snow for sledding and cold weather for skat- ing. Mothers are perpetually aston- ished at the huge amounts of food that youngsters can consume at such times and very often they hesitate to let| them have what they want for fear they will overeat. Normal children during their grow- ing period require as much food as an adult, and when they are exercis- ing so strenuously their food require- ments often exceed those of the grown- ups. In planning a week's meals, take the weather into consideration and have provided plenty of the simple, satisfying dishes that, as the old say- ing goes, “stick to the ribs.” A pot roast for dinner on Sunday is made from one of the less expensive cuts of beef. Either chuck, bottom round, or rump will prove satisfactory. When this is cooked long and slowly, and served with plenty of gravy and fluffly mashed potatoes, it provides one of the most satisfying of meat dishes. Buy a thick, chunky piece of meat weighing about five pounds, Sprinkle with flour, salt and pepper, and brown quickly in two or three tablespoons of fat in a large saucepan, turning the meat from side to side until it is browned all over. Add three onions cut in half, half a cup of diced celery, two carrots, two tablespoons of vinegar and one and one-half cups of bolling water. Cover closely and cook very slowly for two and a half to three hours. Hominy makes a good variation in the breakfast cereal line, and one that many people do not make enough use of. Either fine or the large hominy may be used, and it can be quickly cooked, if it is measured the night be- fore and put into the double boiler with the required amount of water and let soak all night. In the morning, simply heat in the same water until boiling. and cook for 20 minutes in a double botler. When you are buying a pot roast for Sunday, buy a shin bone, or & mar- row bone and a pound of soup beef, to use in making vegetable soup served for lunch on Tuesday.” This should contain as many vegetables as you can get—carrots, turnips, onions, potatoes, canned tomatoes, celery and cabbage | make a good combination. Rice, macaroni or noodles may be added for thickening and also to supply more January Sales Offer Chance For Housewives to Spend nutritive value. A plate of very thick vegetable soup is an excellent luncheon food for this time of year. and a bowl of bronze chrysanthemums made another very effective color scheme. These colored cloths were first used for breakfast, then crept up to luncheon and now take their place on the for- mal dinner table. The modern glassware offers a great many opportunities for working out un- usual and delightful color schemes. Some of it is quite inexpensive, while other types cost a great deal. There is, however, a kind to suit almost any purse. Amber, green, rose, amethyst flq blue are the most lar colors, e glass may also be had in several combinations. There are salad sets, Wwhole luncheon services and dessert sets. At this sales {ime excellent bar- s can be picked up by the watch- 1 shopper. The more modern silver has joined the color movement and now appears with handies in color either to match the dinner service, the glassware or the linen. In the china division we find many inexpensive and very decorative sets of peasant ware and domestic crock- ery that are cheerful to use for break- fast or for the Summer cottage. Some of them are made in the modernistic manner, while others are reproductions of the old styles. You can take your choice. By keeping your eyes open you will be sure to find bargains in the hops. (Copyright, 1929.) 14 pat butter...... Clear coffee if desired 5 ounces skim milk. . Lunch. Combination Salad: 1 medium tomato 5 stalks celery.. 12 small cucumber.... 1 medium grated carrot Roquefort Cheese Dressing: 1-inch cube, in two tablespoons lemon juice 100 1 small teaspoonful jelly 25! 2 ordinary crackers or ! slice | ! bread ..ciiiciiinacacannaness 80 Total «eeveivvevennvnvovnnaoeds 2T Dinner. 8 ounces clear consomme (no fat) 25 1 cracker . Jasnsissisros a9 Broiled lean round steak, piece 6x3x'5 ... ,....200 1 medium sized slice 1 cup shredde 15 cup spinach or kale... 8 ounces skim milk......... Fruit cocktail (Y cup and 2 Spoons SIrUP) «..eeieeaen . T Total for the day. Cranberry Shortcake. Pick over one quart of cranberries, | wash, add one cup of hot water, cover and hoil for five minutes, Add one cup of sugar and the grated rind of half longer. Remove from the fire gnd cool. Mix and sift two cups of fduf, three tea- spoons of baking powder, one teaspoon of salt, and two tablespaons .of sugar. Rub in one-half cup of shortening, and then add one beaten egg and about one-half cup of “mikk,’ or 'enough to g:llse _:\‘dr%u[h that can bedeuilydhln; led. out, on a floures rd, pal to one-half inch thickness, -n?lo.cuh {:’;m ]smnn rounds with biscuit cutter. Place in a greased -pamr and bake in a hot oven for 12 minutes. Cool_slightly, split each shortcake, butter lightly, and put a generéus layer of the cooked cranberries between and {on top. Serve with a garnish of whip- ped cream, or with thick, plain cream. i_ __ EARN A SPLENDID INCOME Enjoy your work! =Excellent oppor- tunities ! ooms, coffee shops. AN T paid Srensth o yoir Tecommendation T have mimghda ive Just been m ust Been mdde oule e Toa Hoom Register_ now for 'm|=wl ter _classes. toa U L TRA CiooLs, mna, Ave. NANCY PAGE Wise Woman Dresses to Age and Figure. BY FLORENCE LA GANKE. Folks always said that Nancy came by her unerring clothes sense honestly and fairly. Her mother, Mrs. Lee, was a noteworthy example of a well dressed mature woman. She was not slight, but ample of figure. Because of that she chose dresses which did not bind or reveal generous curves. She knew that a plump arm demanded a loose sleeve, that width at shoulders balances width at hips. She knew also that flowing lines in scarf or cuff, if not overdone, were flattering. She had chosen a grayish beige crepe de chine for one dress. The scarf softened the neck line as it reached from one shoulder seam across back of neck and fell softly over the other shoulder. The hips were molded, but a bloused waist- line blurred them. Another dress was made of wine red transparent velvet. It had the sur- plice line which was continued in a clever fashion by drawing the material through the belt toward the hip and letting it fall in a swinging panel. In this dress as in her crepe de chine she chose side fullness for the skirt. She used a deep ecru piece of real, heavy lace for the V of her bodice. She always used the French term .and called this bit of lace the modesty. ‘In this dress the armholes were cut generously, but the sleeve itself was tightly cuffed. A woman of Mrs. Lee's age may need to reduce. ou belong in her class write to care of this paper, inclosing pitamped sell-address envelope, ‘asking for er leaflet on Reducing. (Copyright, 1929.) Measure a-nd Weight. Although most recipes that are pub- lished nowadays use a standard cup and tablespoon as measurements, never- theless we occasionally come across cook I;ocks using the pound units for nleasur- ng. !These same units are used in the urchasing of food, and very often the inexperienced housewife is utterly con- fused as to the amounts she should buy in order to make up a certain recipe. She is also confused when she has to translate a recipe written in ounces to cup or tablespoon measures. For these reasons the following facts will be usefyl for ready reference. Paste them on a card and keep them in your index or some other handy place. Shelled almonds—Y; pound or 4 ounces equals 1 cupful. Dried beans, white or lima—1 pound equals 2 cupfuls. String beans—3,; pound as purchased, equals 1 quart. Butter—1, pound equals 1 cupful; 1 ounce equnfa 2 tablespoonfuls. Breadcrumbs—3 ounces fine dry, equal 1 cupful. Cheese grated—1 ounce hard dry, equals 1; cupful. Chicken—3': pounds fowl yields about 4 cupfuls of cooked diced meat. Chocolate—1 ounce equals 1 square, or 4 tablespoonfuls grated. Cocoa—1 ounce equals 4 tablespoon- fuls. Coffee, ground—1 pound equals 5 cup- fuls; 1 ounce equals § tablespoonfuls. Eggs—1 pound equals 8-10. p lruur—l pound equals about 4 cup- uls. Grapes, cut in half and seeded— 1 pound equals scant 2 cupfuls. f.eonuls—l pound equals 2'3 cupfuls. Onions—1 large onion minced equals about 'z cu?(ul; 1 small, minced, equals about 3 tablespoonfuls. . Potatoes—1 pound equals 4 medium sized as purchased. Rice—1 pound equals 2 cupfuls. Salt—1 ounce equals 2} tablespoon= fuls. Sugar, granulated—1 pound equals 2 cupfuls; 1 ounce equals 2 tablespoonfuls. Sugar, brown—1 pound equals about 3 cupfuls. Sugar, powdered—1 pound equals about 3 cupfuls. Spinach—3 pounds equals 1 peck. Suet—1 pound equals 4 cupfuls chopped. 1’4’):-!&5, fresh—1 pound equals 4 medium, . Panned Oysters Allow six to eight oysters to each serving. Pick over carefully to remove any bits of shell and drain thoroughly. Melt two tablespoons of butter in a heavy frying pan, add two dozen oysters, sprinkle lightly with salt, pepper and paprika, and cook for six to eight min~ utes, or until heated through and until the edges curl. Serve on thin slices of buttered toast and garnish with sprigs of parsley and slices of sweet pickle, CLESEE Split Pea Soup. Wash and pick over half a pound of split peas and soak them overnight. Cook with four cupfuls of water, a pinch of baking soda, two tablespoon- fuls of bacon cubes, one small onion sliced and a tiny pinch of Summer savory. Cook slowly for about three hours, or until the peas are very soft. Press through a sieve and slightly thicken with a tablespoonful of butter or bacon fat rubbed with a tablespoon= ful of flour. Season with salt, pepper and add a few drops of table sauce to Serve with toasted crack- 'OMBINE with a can of ‘‘Show-You’’ Chow Mein Noodles, add a dash of ‘‘Show-You’ Sauce, and you have a most tempting, substantial meal, It's inex- pensive, too. At the better The Sidewalks Every day since he has been installed in his barred compartment in the Zoo, N'Gi (isn’t that the way he spells his unpronounceable name?) has attracted the attention of scores of visitors. If the zoo were a commercial enterprise and the little gorilla possessed of the missing link, he would demand a fat salary on a long-time contract. At present he is the leading man among his_fellow creatures. Housed in the same structure with him are majestic lions, Siberian tigers, 15-foot snakes, hippopotami and chim- panzees. o The king of beasts strides silently from side to side looking curiously and enviously at the crowd surrounding the newcomer's cage. Occasionally he emits a roar of rage or what seems to pass for, “What do they see in that little false alarm? Why, I could take that little bozo and bend him in half. If you want te see something good take a slant at me.” Many folks who visit the Zoo only when there are no other places to go have journeyed to see the diminutive jungle animal as they would to watch a performance by a theatrical star. Among those who stood before the cage during the current week was Postmas- ter General New. & as gorillas are concerned, “we'd rather See, than be one,” but if visible actions are significant we are envious of N'Gi's philosophy. His code seems to be, “Why bother?” He gazed upon the score or more spectators with more or less de- tached interest. His solemn, almost human face exhibited no indication of what was going on in his mind, if any- thing For several minutes he sat, tailor fashion, and then suddenly he would scamper up the bars to an elevated shelf, where he would stand on his head or turn a somer. sault. Having di- vested himself of this impulse he would slide to ‘he floor again and perhaps walk on all fours around the restricted area of his cage. Then he would resume his sitting posture and STARING AT THE FUNNY LOOKING CREATURE S| OUTSIDE stare at the funny looking creatures outside. His father had been a great, strong brute, possessed of sufficient strength to break half a dozen men in two in as many min- utes. If N'Gi lives long enough he might hecome champion prize fighter or wrestler of the world. He could dis- pose of a Jack Dempsey and “Strangler” Lewis in less time than it takes to write this line. He wouldn't bite because his great chest, powerful shoulders and vise- like arms would attend to the task artistically. ‘We happened to be present at feeding time, The gorilla was not particularly enthused when an attendant ap- proached. He accepted the room serv- ice as a matter of course. Any one who could draw such a’gate was entitled to such service. The attendant handed N'Gi a hard-boiled egg, which he ac- cepted reluctantly. After pressing it to BY THORNTON FISHER. In the words of the old verse, as far | & of Washington tempted with a piece of cheese, This he munched slowly and thoughtfully as his eyes roamed over the crowd. He was not a bit self-conscious—not as a human being would have been had he been the focal point of fellow hu- mans’ eyes. Disposing of the cheese, a pan of milk was placed in the cage. In cat fashion N'Gl drank until he reached the bo’- tom, when he picked up the receptacle in his ebony hands and poured it down like a small child. His next course was greens. This he seemed to relish. A sugar roll was his dessert. Having completed his repast he rose and walked about his cage. Suddenly he again felt the urge to dash up to nis shelf and stand on his head, in which position he gazed coyly at the specta- tors. N'Gi is whimsical. He does pre- cisely as he chooses, which is more than most of us are able to do. One can easily imagine what would happen if a patron in a restaurant suddenly stood on his head after having eaten. As we watched the tiny gorilla we were reminded of those unforgettable lines of James Whitcomb Riley They're the funniest things in the world, 1 Funny to watch ‘em eat an’ drink: Funny to watch ‘em a-watchin' us. A netin’ ‘most like srown folks doest e unny to waich ‘em p'lend to ich e Skeered at their tail 'at they happen to see, But the Tunniest thing in the World they 46 Is never to laugh like me an’ you! * ok kX ok A motorist was driving through a street leading to Fourteenth street near Park road. The thoroughfare ended at Fourteenth street and just ahead was & green traffic light. Below the light was a sign ‘dv‘sm?l drivers that they might turn left on the green signal. Tak- ing the sign at its word the motorist turned left. He was astonished when a policeman approached him and began to call him down for mak- ing the turn. “But the sign § says I can turn on the green light,” said the driver. thmnkll’nl around, e policeman saw the sign. “Oh, all right, Buddy,” replied the cop, acknowl- edging his error, “I didn't see it." ®ik % ¥ He was driving very carefully as h turned into Connecticut nvenxe Nev: Year morning. He rather expected some reckless speeding and found it. There was a deafening crash and he felt his car lifted from its front wheels. ’A leng}elr ;/:; Ilm;lt hcompletely torn Tom the body and the steering gear impaired. ks A young man leaped from the other car and explained that he was sol and his insurance would take care of the matter. The careful driver in the meantime has suffered the loss of the use of his machine, not to mention the incon- venience of telephoning and writing and perhaps disputing.. Before his car is released he must pay the bill and submit it to the one who caused the his mouth he looked at it scornfully and He was next tossed it to the floor. HOLLYWOOD, Calif, January 4.— Arthur Caesar, Dorothy Parker and Bob Benchley are three new lights who are giving the local repartee a fresh wallop, infusing new irit “into Hollywood ‘hoopee and ting the noses of the wits who have flourished in Movieland these several years (on the same old jokes) out of joint. Dorothy Parker received the most abject recognitjon of her wit and talent. Professional wits scintillated weakly. ‘The presence of a lady in much repute for her rapier-] quality robbed the comeback of some of the old kick. Dumb beauties, accustomed to greet- ing one another with “Oh, hello; har yuh?” couldn’t even get this conven- tional pleasantry past their frozen lips. The parties took on the air of a stras berry festival in that awful period be. fore the creamed chicken is served, and the ladies dnd gentlemen are forcibly detached from their chaste and selec- tive groupings and forced to mingle by the socially and romantically inclined hoestess. Dorothy Parker stood it at one party as long as she could. Every one was bowing and scraping and nobody would move toward the dining room door, de- spite the pitiful pleadings of the host- ess. Finally Dorothy approached two ill-at-ease gentlemen who seemed to be frozen in the tracks of their own politeness. _“Come on, you So-and-So's! Get a little action on this,” said the lady from New York. Hollywood laid back its ears and set aside its fears. Famillar words on the tongue of the great! A good time was had by all, needless to say. Arthur Caesar is writing for the movies and in between studio hours just chatting to pass the time away. Much of his popularity is due to a keen mind and an intriguing personality. More than a score of title writers and gag men have been seen furtively scratch- ing on their cuffs while lunching or high-balling in Caesar’s presence. It's a bad sign in Hollywood. It means the chance remark has been high-jacked before you've had time to copyright it. “Toa bad, brother. I used that one in a gag line last week,” said a wit to one of these cuff writers. “You should have asked me before you marked the linen all up.” “Say, that was a good one. How did it get by me?” asked his studio super- visor, who happened to be of the Y. “It didn't get by you. I'll use it to- morrow,” was the reply. “My sense of humor doesn’t notify me every time it's going to spring a fast one, and I'm not grinding out laughs for the lunch and laundry gang just yet.” That is what wit means in a colony where every one lives by the smart- aleck jokes he can write, or beg, or borrow, or steal. Hollywood has sunshine 364 days of the year, but the Hollywood beauty's MOVIES AND MOVIE PEOPLE BY MOLLIE MERRICK. damage. Often there is something more than money involved in such accidents. Zonr_h divided into four distinct sea- ns: A new car in the Spring. A new tan in the Summer. Amnew face in the Autumn. A new husband in the Winter. This is a slow season. The hus- bands have been known to vary with Willie Willis BY ROBERT QUILLEN, ey “The reason I come home was be- cause Pug's mother didn't like it about us pilin® dirt on the floor so he could show me how their vacuum cleaner works.” (Copyright. 1929 Nutrition Nuggets. Sauerkraut is an old food that has gained a new lease on life through edu- cational advertising. It is only & few years ago that this wholesome dish was frowned upon in “polite society.” Now we find the leading hotels in the coun- try featuring sauerkraut, listing sauer- kraut juice among other appetizers and reporting an increasing consumption by, their patrons. According to a recent bulletin of the United States Department of Agri- culture, we are now using more than three and a half million dollars worth of sauerkraut each year. If you are fond of statistics, this represents 250,- 000 tons of cabbage, or one-seventh of the entire cabbage crop of the Nation. Sauerkraut is a wholesome and nu- tritious food, being made from chopped cabbage which has been allowed to ferment. It is a valuable source of iron, vegetable salts and vitamins, and in addition supplics a large amount of the bulk that is necessary to encourage intestinal action. When children begin to go to school, as they do at about the age of five, they often lose their appetites. This is per- haps partly because of the lessened activity in the classroom, or because they are not used to being indoors. It is also undoubtedly due in part to nerv- ousness or an overzealous attempt to keep up with other children in school. This is the age also when children are growing very rapidly, and the food they eat is a most vital consideration. ‘They must be tactfully coaxed. to eat sufficient food and of the right kinds. Milk is necessary to supply a good part of the growth elements. If they will not drink it, remember that it is just as good in the form of cream soups. custards, ice cream. junket and other TT¥ | simple desserts, and ‘that these when appetizingly and attractively served will often induce the child to eat. Smoked fish offers a good variety for Winter meals and many people enjoy its agreeable and distinctive flavor. Among the best known are bloaters, smoked sturgeon, salmon, white fish, finnan haddie and herring. All these may be used in many ways as appe- tizers, hot dishes, sandwich’ fillings and salads. Smoked fish retains all of the nu- tritive value of the fresh fish so far as protein and minerai matter are con- cerned. Onl; the water is removed. Smaked fish is, therefore, a more con- centrated food than fresh fish, and the water can be put back by soaking if desired. Smoked haddock is alwa soaked to_freshen it somewhat before cooking. The fish used in salads or as appetizers does not require soaking. Dr. Elizabeth D. McDowell of Teach- ers' College, Columbia University, who made a series of experiments on 7,138 children, found that there is no appre- all four seasons when business is good. (Copyrisht. 1929, by North Ame Newsoaver Alliance.s merien Your Particular Perfume. I would suggest you go without any perfume, until you can afford a really expensive kind. Then buy a small bottle of this and use it so sparingly that you keep it years. You do not really need a perfume, but of course it is nice to have one for special occa- sions. If you can't afford a good scent, you can do this: Buy a little sachet pow- der, mix it with your face powder, with corn starch to make a perfumed bath powder, and put it in little bags stuff- ed with cotton, to be sprinkled around your dressing table drawers. Sachet powder is much cheaper than perfume, and if your clothes and your skin are delicately scented. you need no other perfume. I'd suggest that you buy a dozen or so cheap wood coat hangers. You can find excellent ones in the five and ten cent store or in the cheap wooden- ware departments of the big shops. Wind each hanger loosely with cotton, and, laying each one on a sheet of pa- per, s0 the powder is not lost, sprinkle the cotton thickly with the sachet. Then bend a ribbon over the end and wind it round and round the hanger, first to hold the bended end firmly and then to cover the cotton. The last end you will have to tuck under with a nail file or the scissors and tack with a thread BEAUTY CHATS of silk for security. Some powder will The pride of the hostess. The delight of her Vitamines o Straight from Nature! Authorities agree that among the foods that are richest in vitamines are the fruits of the citrus family. Among the richest of these in vitamine ele- ments (owing largely to its abundant juice) is guests NE POUND NET WEIGH A.dded to this is an exqui- site flavor that makes it an ideal table luxury. LOOK FOR THE NAME Wholesale Distributor : ‘. CHARLES HEITMULLER CO. 923 B Street N.W. clable difference between the ability of :‘}‘\x; "nutterln‘ and the non-stuttering BY EDNA KENT FORBES spill, but not much, and you'll have a dozen hangers for your clothes, nicely perfumed, to give their scent to every one of your dresses and suits. Take a piece of cotton or silk the size and shape of your bureau drawers. Lay a pad of cotton on this, sprinkle with perfume, and cover this with silk or some bright, silky material. These pads will keep your underthings per- fumed. Youll not need more scent than this. P. S.—Stop using the Ilotion on your hair and wait for the natural shade to return to it. If you have been using a dye, it will be advisable to clip off as much of your hair as you can, and continue to do this until you meet the natural shade which will be coming out from the scalp with the new growth. J. V. S. N—Rolling is one method for reducing the hips, and any other form of exercise, such as circular move- ments, in which most of the exercising ;:k]e‘s in the muscles all about hips and ck. Mrs. T. L—I shall be glad to send you the formulas if you include a self- addressed, stamped envelope for th- malling. . Of the dishes with which our an- cestors were wont to make merry over at Yuletide, the place of honor must be assigned to the boar’s head. Next to the boar's head, peacock pie was the favorite Christmas dish. HASE= SANBORN Soal Brand Tea 1s of the same bigh quality