Evening Star Newspaper, February 15, 1929, Page 40

WOMAN’S PAGR, For Washington’s Birthday General Suggestions Are Offered for Informal Teas and Card Parties on This and Other O A popular form of entertainment suitable for any afternoon is the tea. An informal affair differs from a formal one only in the fact that the decora- tions and service are less elaborate and the refreshments more simple. Wash- ington’s Birthday offers an ideal oppor- tunity for a hostess to entertain wit an afternoon tea. Invitations for an afternoon tea any day may be sent by telephone or may be written on your visiting card. An- other popular form of entertainment is the afternoon card party. This is usually for women only. Invitations for this also may be sent by telephone or drjmy be written on your visi cart What fo Serve. At an informal afternoon tea, it is good form to serve tea or chocolate, dainty sandwiches, small cakes or pas- tries, olives, salted nuts and bonbons. Do not serve salads or foods that re- quire the use of knife or fork as a rule. Sometimes a fork may be needed. Punch may be served if a dance is part of the entertainment, and ice creams and ices are always in order. Cake is always an essential part of the refreshments, and while small dec- orated cakes and cookies are perhaps the preferred type to be served at this time, any kind of cake is suitable. The many varieties of small cakes are en- Jjoyed with either cold or hot drinks, and are a pleasant accompaniment to ice cream or fresh fruit in season. Fudge Squares.—Cream half a cup- ful of shortening with one cupful of sugar. Add three eggs well beaten, two squares of chocolate melted, then three- fourths cupful of flour sifted with half & teaspoonful of baking powder and half a teaspoonful of salt. Add one teaspoonful of vanilla and one cupful of chopped nuts. Spread about one- fourth inch thick in a greased shallow pan. Bake in a medium oven for 20 minutes. Cut in squares while warm. Delights: Cream half a cupful of shortening with one cupful of sugar, and add two beaten eggs. Mix and sift one and one-half cupfuls of flour with two teaspoonfuls of baking powder and one-fourth teaspoonful of salt. Add three-fourths teaspoonful of cinnamon, half a teaspoonful of cloves, and half a teaspoonful of allspice. Add alter- nately with one-fourth cupful of milk. Add three-fourths cupful of rolled oats, one cupful of chopped dates, and one cupful of cocoanut. Drop from a spoon onto a greased tin. Bake in a hot oven for 15 minutes, Sandwiches Important. Sandwiches should be of the daintiest kind. Thin bread and butter is always acceptable, and especially is this true if the bread is of the Boston brown va- riety or one of the popular nut or fruit breades. Whatever the filling may be, and any combination of meat, fish, cheese, eggs, or sweets is permissible, it should be spread thinly between very thin slices of bread. slices are cut, - A good way to do this is to remove the crusts from all sides of the loaf while it is whole. The butter cut off, thereby avoiding the slices tearing when they spread. The sandwiches may then be stacked and cut into squares, oblongs, or triangles. New Sandwich Filling: Cream one tablespoonful of butter, add one small cream cheese, and mix thoroughly. Stir in two tablespoonfuls of strained honey. Pare and cut one large apple or two small ones into quarters and then into eighths, and slice in thin, wafer-like pieces into the prepared mixture. Use to fill sandwiches of dark or light bread. Slices of white bread may be toasted and filled with this mixture. day old. The long sandwich loaves will cut to much better advantage than the ordinary loaf, but the latter will an- swer very well Trim away the upper and lower crusts of the bread and cut lengthwise in quarter-inch-thick slices, then with a sharp-edged heart-shaped cooky cutter cut these long thin slices into hearts. Spread each with a very soft butter, then put together in threes with any of the following fillings: Cream cheese blended with finely chopped, well drained maraschino cherries and crushed pineapple. Lettuce or water cress shredded and mixed with a little French dressing. Boiled or baked ham chopped and mixed with mayonnaise and -chopped pickle. Raspberry jam or any nice jelly or marmalade, either alone or mixed to a paste with cottage or cream cheese. Sandwich Loaf: Slice a loaf of bread lengthwise in four or five slices. Re- move the crusts and spread a different kind of filling between each layer like a layer cake is prepared. After putting the top layer in place, the whole thing, top and sides, should be covered with cream cheese mixed with a little cream. ‘The cheese should be laid on in the same way as when icing a cake. When this loaf is sliced thin, it is delicious to serve with tea, and it can be sliced as it is needed, thus keeping the loaf moist until it is all eaten. x Another Delicious Sandwich Loaf: Cut a long sandwich loaf in four parts. Spread one section with crisp green lettuce leaves, another with cold sliced turkey or chicken, another with cran- berry jelly. Put together, press firmly, { then wrap in a damp napkin. When ready to serve, cut crosswise in thin slices. Bonbons and Confections. Cocoanut Chocolate Bonbons: Boil one cupful of corn sirup with half a cupful of honey and half a cupful of sweet milk in s saucepan or double boiler until the mixture forms a soft ball when you test it in cold water. Remove the mixture from the fire and let it stand a few minutes until it thickens. Then add two cupfuls of { grated cocoanut and half & cupful of chopped nut meats. Stir the mixture until it is of a creamy consistency. Add vanilla or almond flavoring. Roll the mixture into small balls or into the shape of bonbons. Let stand on wax paper until cool, then dip into melted chocolate. If you like, you can fill the centers of the balls or bonbons with fruit before you dip them into the chocolate. Cocoanut Date Bars: Remove the stones from one pound of dates and chop the dates in a food chopper. Add to the date melt&hlbout half a cupf\l: of maple syrup, honey, or cream, Ol enough liquid to moisten the dates thoroughly. Then add two cupfuls of shredded cocoanut. Dust & baking board with a mixture of powdered sugar and cornstarch. Roll the date mix- ture on the board into bars about an inch thick. Dip each bar separately into melted chocolate and let it harden on wax paper. If you prefer, you can substitute figs or raisins for the dates. Raspberry, Peach, or _Ginger Fudge: SPICE OF THE MENU | V5 PAPPYS 1 GUAVA JELLY ccasions, Add one cupful of sweet milk to three cupfuls of granulated sugar, and cook the ingredients in an agate kettle with- out stirring. Then add two squares of grated unsweetened chocolate or two heaping tablespoonfuls of cocoa. and one ounce of butter. Cook the whole th | until a little of it forms a soft. ball when tested in cold water. Remove from the fire and let cool for two min- utes, then beat briskly until it is creamy. Pour raspberries, bits of peaches, or pleces of preserved ginger into it, and mix them in thoroughly, so that they will be evenly distributed. Chocolate Fudge Balls: These are not ting | only very delicious but they are very attractive to look at and are easily made, Just roll some plain fudge into small marbles and place a nut meat on top of each piece, or you ¢an roll the nuts into the fudge. = This rolling is done by placing the sheet of fudge on a board sprinkled lightly with powdered sugar or covered with waxed paper, spreading nuts on the candy, and foll- ing it from one side as one handles a jelly roll cake. Slices then are cut off with a sharp knife. Cakes for Card Parties. Cream me-thh;fd cup(ufl ]ol‘ butter, gradually add half a cupful of sugar, two eggyyolk.s beaten until light with half a tablespoonful of milk, three- fourths cupful of flour sifted with half a teaspoonful of baking powder, and one-fourth teaspoonful of mace. When the mixture is smooth, add the two egg whites beaten light. Butter play- ing card mold tins, made in the shape of hearts, spades, diamonds, and clubs, and drop a little of the mixture in the center of each one. The oven heat will cause the mixture to run and fill the shapes. Bake in a hot oven until straw colored. ‘These cakes may be decorated with confectioners’ icing or served plain. Mint and Fruit Punch. Make a sirup by boiling together four cupfuls of sugar with two cupfuls of water. Add one cupful of strong tea infusion, cool, then add half a cup- ful each of lemon . juice and orange juice. Let stand for 30 minutes and strain if desired. Color a light green and add enough oil of peppermint to flavor. Make a depression in a block of ice by placing a can filled with hot water on the ice for a few minutes. This will make a hollow into which can be placed & bunch of mint. Place the block of ice in a punch bowl and add the punch. Just before serving, drop small amounts of different fruit ices around the 1 of g:e. sm;r- berry ice, orange ice, and grape ice will ‘supply a pretty color combination. Home in Good Taste BY SARA HILAND. Here is a recessed window that is a little library all by itself, as it provides a comfortable place to sit, good lighting and 12 shelves for books. Little more could be desired by the book lover in the way of a compact arrangement. ‘This is an idea which might be car- rled out in a small living room or bed- room where wall space is at a premium. The window may be left without glass curtains, if it is at the side of the house where it will not mar the exterior effect of uniformity; and the draperies should, of course, match the rest in the room. A window constructed like this in the front of the house may be equipped with diamond-shaped panes, leaded; for this type may be left without glass cur- tain treatment. The seat portion should be equipped with a well-padded cushion on which may be a slip cover of material to match the predominating shade in the draperies, piped with a contrasting color. The draperies should be hung out- side of the recess s othat they may be topped by a painted wooden cornice and hang to the floor. (Copyright, 1920 Oysters Wi;()lesome Cooked and Raw Oysters are ‘easily digested, and are a nutritious sea food. Raw oysters are a little more digestible than cooked ones, but when properly cooked they are often recommended as food for in- valids. Opysters have a large percentage of water, some fat, a good percentage of protein and are especially rich in mineral salts, particularly iodine. They are only good during the “R” months, so make use of them while you have the opportunity. Menus in Old Cook Books BY JESSIE A. KNOX. ‘Washington's birthdsy marks the holiday point of entertaining for the hostess.. A Colonial menu is in order and would seem to be particularly ap- are the r of an " type of house or din- o does not permit much of & de- & Colonial dinner party, so i 3 ES 5 28 H % i i g i g9g2 Ef yster - Pie—Line a dish with short ple- of stale bread and (425 degrees) for Meanwhile cut more to fit the top of the over with a fork and baking sheet for 25 minutes e. Pick over eight dozen shell, then Juice. e £ then & small piece of bay- of chopped y powdered thyme. Melt lespoons of butter, add two table- spoons of flour and the scalded juice. Stir lemm slightly thickened, and then stral ‘When the pie crust is baked, remove the dish from the oven and take out vu& fine grated breadcrumbs, and dot with two or three teaspoonfuls of butter. Add enough of the thickened oyster juice to moisten, put the baked cover over the oysters, cover the pie with a piece of brown paper, and bake in a moderate oven for half an hour. Mean- SONNYSAYINGS BY FANNY Y. CORY. .| are botled. I ’splainin’ ter baby 'at’s a 'ittle young moon, and her wants ter know “what does they do wif the old one?” And I can't dest seem to ‘'member. ! 'OMBINE with a can of “‘Show-You'’ Chow Mein Noodles, add a dash | of ““Show-You" Sauce, and you have a most tempting, ntial pensive, too. At the better stores. Orlental Show-YouCo. Columbie City, Ind. : | stantly. while reheat the rest of the oyster juice, add one-half cup of thick cream. Just before the ple is done stick a funnel through the crust and pour in this mix- ture. Bake 5 minutes longer and serve very hot. The crust may be brushed with beaten egg white to give it a glaze. Pound Cake—Work one pound of but- ter to a soft cream with two cupfuls of fine granulated sugar. When thorough- ly blended and very smooth, gradually stir in the well-beaten yolks of nine eggs. Sift four cupfuls of cake flour with one-half teaspoonful of salt, one- half teaspoonful of grated and three teaspoonfuls .of bal wder. Add this alternately to the first mixture with one-half cup of milk. Fold in the egg whites beaten to a stiff froth. Pour the batter into a large bread pan lined with buttered paper. Bake in a moderate oven—350 to 375 degrees —for an hour and a quarfer to an hour and a half, depending upon the depth of the pan.. In the old days no g powder was used in this cake, but it was beaten for 30 minufes to make it light. The butter, sugar and egg yolks must still be thoroughly beaten together to insure a fine, clase texture —about 5 minutes of vigorous beating should be enough. Colonial Trifie—This is a mixture of cake, thin custard, and jam or jelly. Slightly stale sponge cake or plain loaf cake may be used, cutting it in slices about one-quarter of an inch thick. Scald one quart of milk. Beat four eggs until very light and add three-fourths cup of sugar and the grated rind of one lemon. Mix one tablespoonful of cornstarch with a little cold milk and stir it into the egg mixture. Add the scalded milk gradually, stirring con- Return to the fire and con- tinue stirring until the mixture is slight- 1y thickened and begins to boil. Remove from the fire, cool slightly and flavor with vanilla. Stir in one cupful of thick cream. Line a large dish with slices of cake that have ben spread with jelly or jam. Strawberry, raspberry or quince were the favorites. Pour a generous layer of the custard over the cake, and then fill the dish with alternate layers of the two, having cus- MENU FOR A DAY. BREAKFAST Stewed Figs Cornmeal Mush with Cream Creamed Eggs on Rice Mounds Popovers, Coffee LUNCHEON Corn Omelet Potato Cakes Beaten_Biscuits Apple Turnovers Tea DINNER Creamed = Chicken with Mushe rooms Lyonnaise Potatoes Baked Squash Tomato Salad, French Dressing Prune Whip Coffee CREAMED EGGS ON RICE MOUNDS Cook three eggs until hard, slice when cold, into one cup white sauce. When boiling hot stir in carefully two tablespoons- grated cheese and season with cayenne. Serve on mounds boiled rice. BEATEN BISCUITS Rub one-fourth cup lard and one-half teaspoonful salt into one quart flour and mix with one cup cold water to stiff dough. Knead 10 minutes, or until well mixed; then beat hard with heavy rolling pin, turning mass over until it looks light and puffy and will give snapping sound when piece is pulled off quickly. Pull smalk pieces in this way and make into round biscuits. Pinch bit from top and press with thumb to make hollow in center. Put biscuits some distance part in pan and prick with fork. Bake 20 minutes in quick oven. CREAMED CHICKEN WITH MUSHROOMS Cook three tablespoons flour in two tablespoons bubbling hot butter, add slowly one-half cup thick chicken stock and one cup rich milk, season with one- half teaspoon salt, dash cayenne, one teaspoon chopped parsley and grating of nutmeg, cook until thick and smooth, add one and one-half cups diced - cooked chicken, add one-half cup mushrooms cut in small pieces, heat thoroughly, turn into heated dish and sprinkle lightly with browned crumbs before serving. Nutrition and Expense. Some people have an erroneous idea that nutritious foods are the high- priced ones. Nothing could be a greater mistake, as some of the most nutritious foods are the most inexpensive. Cereals, dried peas, beans and lentils and milk offer perhaps .nore nutritive value for the money spent than any other foods, and they are all low in price. The pro- tective foods, or those containing the vitamins and minerals, may be the ex- pensive ones if desired, but they are also obtainable in the lower-cost ones. Cabbage, for instance, contains all three vitamins and the most important mineral salts and it is one of the most economical of our vegetables at all sea- sons of the year. Spinach, kale, to- matoes, turnips, carrots, squash and onions come within the scope of even the most economical budget. Fresh fruit in some form may be had at a reasonable price all year round, and there are always the valuable dried fruits, which cost less in proportion than the fresh and are highly nutritious. ‘The low-cost meats have just as much food value as the highest priced ones. It takes a little more planning to pro- duce appetizing meals at low cost, but it is not at all impossible to provide nutritious ones. G IIRe TIce-Box Pudding. Roll 24 graham crackers fine and mix- with one cupful of chopped nuts, half a cupful of thick cream, 24 diced marshmallows and one pound of dates cut. fine. Make into a roll. Leave in the ice box overnight, Slice and serve with’ whipped cream. tard on top. Chill, garnish with whip- |. ped cream and tiny pieces of jelly or maraschino cherries. (Copyright, 1929.) Vegetables Do Not Need Long Cooking Msny people do not appreciate the fact that vegetables do not require long cooking to make them edible, Indeed, overcooking spoils the texture and a great deal of the flavor of the vegetable, and also robs it of much of its valuable food elements. Vegetables should be cooked in a very small amount of water only long enough to soften ‘them. Steamed vegetables usually retain more of their food elements than those which < There are more girls and boys of high school age in Pennsylvania who are in no contact with secondary edu- cation than there are students enrolled in the high schools. There are 300,000 boys and girls between 14 and 18 who are_receiving no secondary education. ATWOOD | GRAPEFRUIT 'For Breakfast Luncheon or Dinner is always Refreshing and in Good Taste — whether served to embellish a Banquet,oras a Breakfast Fruit, Salad or Dessert, Every Day at Home. LOOK FOR THE NAME Wholesale Distributor: N. CHARLES HEITMULLER CO. 928 B Street N.W, FEBRUARY 15, 1928, Buying Fairly Active In District Markets A visit to the stores and markets during the past week does not show anything particularly new in the way of produce and fruits. The \nmnzbu fairly active, but that is all. Most of the prod- ucts continue to come from other sections of the country, ~ Florida and California leading. Florida, of course, provides grapefruit and oranges practically the seasons round, and until the near- by vineyards begin to flourish Cali- fornia will furnish the bulk of grapes. It may be of in- terest to know that Long Island con- tains one of the most prosperous po- tato districts in the country. It is said that some of the potato growers in that section have become wealthy through their skill in raising and mar- keting their product. These growers are indeed specialists and hundreds of thousands of bushels of the popular vegetable find their way through the States annually. Probably no other product -of the ground is so universally used as the white potato. It has become as much a part of the average meal as bread and butter. And they are always in- expensive, bringing at present 3 cents & pound. . ‘The prices of other commodities re- main about the same. Among the vegetables are: Celery, 10 cents a bunch; Boston hothouse cucumbers, 30 cents each; small Florida cucumbers, 10 to 15 cents aplece; California peas, 20 cents a pound; caulifiower, 20 to 30 cents a head; spinach, 10 cents a pound; white squash, 15 pound; turnips, 5 cents a pound; parsnips, 10 cents a pound; lettuce, 10 and 15 cents a head; sweet potatoes, 7 cents a pound; white potatoes, 3 cents a pound; California beets, 10 and 12Y; cents a bunch; carrots, 5 cents a pound, or 8 cents a bunch; slaw cabbage, 5 cents a pound; new green cabbage, 8 cents a pound; onions, 8 cents a pound. cents a Fruits have varied little if any in cost. Strawberries are coming down and are being sold for 40 cents a box. Honeydew melons, $1.23 to $2 apiece; Florida oranges, 40 to 75 cents a dozen; apples, 5 to 8 cents apiece; kumquats, 20 cents a quart; grapefruit, 10 to 15 cents each; table pears, 8 to 10 cents each; cranberries, 25 cents a quart; Malaga grapes from California, 30 cents a pound, and Emperors, 10 to 15 cents a pound. These are practically the only fruits on the market at the present time. Dairy products have shown ho mate- rial change in cost. As the season ad- vances and hens begin to lay the prices will descend. Eggs are selling for 60 to 70 cents a dozen and butter 60 cents a pound. Dressed chickens are plentiful. Roast- ing size, 45 to 50 cents a pound; frying size, 50 cents a pound, and stewing size, 40 cents a pound. It may be suggested that Long Island ducks may be had and offer a pleasant variety for a Sunday dinner. In the domain of meats. the follow- ing are the prevailing prices: Leg of lamb, 40 cents a pound; loin lamb chops, 60 cents; stewing lamb, 18 cents; shoulder lamb, 28 cents; shoulder chops, 30 cents; veal cutlets, 65 cents; breast of veal, 32 cents; veal chops, 45 cents; shoulder roast of veal, 35 cents; roast loin of pork, 32 cents; pork chops, 40 cents; fresh hams, 30 cents; round steak, 50 to 33 cents: sirloin, 58 cents; porterhouse steak, 60 cents; chuck roast, 35 cents. Space prohibits suggesting ' many other tidbits which are on display and will aid the housewife in solving the ever-present problem of what to offer the family. There is a large variety of prepared cheeses and other delicacies to tempt the appetite and frequently such an addition will contribute to the general enjoyment of the meal. Qualities of Vegetables There was a time when vegetables and green foods were regarded as medi- cines and used as such. To a certaln extent this view is still held, but our newer knowledge of nutrition shows us that the best use of this group of foods is as a prevention of sickness, rather than as a cure for any particular ills. ‘We all know what a welcome additicn fresh greens are to the diet at this time of year and how good the first rhubarb tastes; the gustatory delights of crunchy celery, crisp lettuce, peppery watercress and savory young onlons In speaking of the need of such things in the diet, Dr. Woods Hutchison, who is one of our authorities on the subject of diet, says, “We know now that cer- tain of these extras are among the fa- mous and well named ‘spark foods,’ whose load of vitamins is needed to touch off the fuel foods and make the body absorb them, promptly and effi- ciently. * * * Almost equally impor- tant, these foods have a fresh,.vigorous taste which gives a fillip to the appe- tite—a quality that is often lacking in the cooked forms of certain staple foods which, like some humans, are strong on worth and merit, but a trifle short on personal charm.” ‘While a. certain amount of raw vege- tables should be used to add both va- riety and the right nutritive qualities to the diet, there is a large group of vegetables that must be cooked. The “personal charm” of many of these can be greatly enhanced by proper cooking. Experiments have been recently car- ried on in the New York State College of Home Economics to determine the best way of cooking vegetables so as to give the best results so far as ap- pearance and nutritive qualities are concerned. As a result, it was deter- mined that vegetables cooked in boil- ing water in an oven kettle, and cooked Pitifully scalded —it may be your child tomorrow N THE midst of play, a heart-rending cry! A just long enough to make them tender, were better in appearance and flavor and retained more of their mineral and vitamin contents than when cooked in _other ways. Spinach, brussels sprouts, green cab- bage, string beans, in fact, any green vegetable, will stay green when so cook- ed. When green vegetables lose their color in cooking, it is due to too much heat and to the presence of acid. When the vegetables are cooked in a covered kettle, the volatile acids which they contain condense on the lid of the kettle and drip back on the vegetables, turping them olive green. When the kettle is uncovered, these acids escape in steam. All green vegetables with the excep- tion of spinach should be cooked in enough water to cover. Spinach should be cooked with the smallest possiple amount of water. DAILY DIET RECIPE SPINACH CAKES. Cooked spinach, two cupfuls. Hard-cooked eggs, two. Salt, one teaspoonful. Raw egg, one. Breadcrumbs, two-thirds cup- ful. Fat, two tablespoonfuls. MAKES ABOUT § CAKES. Chop spinach and hard-cooked eggs very fine. Add salt and well- beaten egg. Let stand about 10 minutes to stiffen. Form into flat cakes, roll in crumbs and fry in fat until golden brown. Serve plain or with onion sauce. DIET NOTE. Recipe furnishes fiber, protein, lime, iron, vitamins A and B. Can be eaten by normal adults of average age or under weight. FEATURES MILADY BEAUTIFUL BY LOIS LEEDS. For Sallow Skins. The value of clay packs in individual cases depends on the type of skin. ‘They make a very convenient vehicle for bleaching lotions, especially when the complexion is sallow and rather coarse. Begin the treatment in the usual way by cleansing the skin with a cleansing cream. Wipe off the cream thoroughly. If there are ripe blackheads, gently press them out. Now sponge the skin with witch-hazel or thg skin tonic of your choice. should be do, or you A mild bleaching I selected. Buttermilk may use a commercial preparation. Mix the bleach to a paste with about two tablespoonfuls of fullers’ earth. Spread cold cream thickly on your eye- brows to protect them from the bleach. Now spread on the clay pack, which should be left on until dry. Removing a clay pack is usually a messy business. To make it easier, use two absorbent cotton pads dipped in warm water. Foid cotton three inches square and one inch thick in a large square of gauze or clean cheesecloth. Press the moistened pads all over the MOTHERS AND THEIR CHILDREN. Red for Bravery. One mothers says: Every child from kindergarten age up knows that the red in our flag says “be brave!” When a visit to doctor or dentist is impending, or some specially dreaded task looms on my small boy’s horizon, I pin a bit of red ribbon upon his blouse and, regarding it, he would be ashamed to whimper or to shirk! AUNT HET S T BY ROBERT QUILLEN. “Jane is foolish to allowance all at once. give a little at a time generous an’ bountif clay to soften it and then, using ond pad on each side of your face, gently sponge off the bleaching pack. Removeq every trace. After the clay has been taken off, blot the skin dry and spread on some bleaching cream. Spread this gently all over your face and neck (but not on your eyebrows), making an_even coating of -cream on the skin. Leave this on for 10 minutes and then mase sage for 5 or 10 minutes more; wipe off the cream and sponge the skin with witch-hazel or skin tonic. Absorbent cotton is handy to use for this purpose, If you are going outdoors after the treatment, apply a powder base and face powder. The bleaching pack just described may be used once or twice a week. When there are freckles of the stub« born sort that last all year, more drase tic bleaching treatments than the one just described are necessary to clear the skin. Some of the bleaching methods designed to remove freckles are risky or even dangerous for the amateur ta use. They should not be employed ex« cept by a physician who specializes in beauty work, as the lower layers of the skin where the brown spots arc found must be attacked. The only permanent relief from deep freckles lies in deep skin peeling, a severe remedy that is not advisable unless the blemishes are really disfiguring. Isolated freckles may, of course, be removed by elece trolysis or the fulgration point with ultra-violet rays. Such treatments cannot be applied at home but should be intrusted to experts. (Copyright, 1920.) * HE WAS LIFELESS AND DESPONDENT But ALL-BRAN made him wide- awake and well — doctor prescribed it CONSTIPATION ruins hopes, saps strength. Yet thousands of suffer- ershave found the way to relieve and prevent this disease. Read how this man rid his system of constipation. “During the three years before ALL-BRAN cured me, I experienced more embarrassing momenta than 1 eare to tell of. Being life- s, , loggy lespondent, 1 could nof keep my' job. My friends didn’t want my company and I was tired of being asked “What in the world is the matter with you?" “After_spending much money for treat. ment, I finally found a doctor who advised ALL-BRAN every morning ble now whatsoever.” (Name upon request.) Guard aflinsfi constipation by eating Kellogg’s ALL-BRAN. ALL- BRAN is guaranteed to prevent it— to relieve it. Just eat two table- spoonfuls daily—chronic'cases, with every meal. Far better than habit~ forming drugs and pills. ALL-BRAN is 100% effective. Doc~ tors recommend it because it pro- motes natural elimination. Serve it with milk or cream. Use it in cook- ing—muffins, bread, ete. Delicious on the package. Grocers sell it. Restaurants, hotels, dinin; cars service it. Made by Kellogg in Battle Creek. VERY child feels that it isn’t a “real party” unless there’s a birthday cake topped with a candle for each of Margy’s years, “and one to grow.” Chuckles and gurgles always greet a luscious home-made birthday cake —and fine, uniform Jack Frost Granu- lated Sugar, the Sugar in the Blue Box, makes fine cake. There’s a Jack Frost Package Sugar for Every Purpose GRANULATED—CONFECTIONERS—POWDERED BROWN —TABLET fi Th Try This BIRTHDAY SPONGE CAKE c.hild’s body hideously burned . . . pitiful hours of pain. And always—the danger of frightful scars. Be ready to treat burns instantly, Unguentine is the antiseptic surgical dressing 8 out of 10 hospitals use for burns, cuts, and bruises. Soothes pain, checks danger of infection. Clean healing starts at once. And almost certainly—no scars remain. Your own physician would recommend it. Biiy Unguentine today. Keep extra tubes in the accident danger zones: kitchen, office, shop or automobile. At your druggist’s—50¢. Send for free household manual, “What To Do,” by M. W. Stofer, M. D. The Norwich Pharmacal Co., Norwich, N. Y. inee 3 ety clomes e e Mmoot o lkton — perilenlory - hen’ Srom. uises have left the shin irriated and sewsitive, “Last Christmas my 3-year-old son climbed up to smell a pan of hot soup on the stove, The chair slipped and down he came, scalding soup and all. I applied Unguentine freel: The doctor said, “You couldn’t h better.’ No scars were left at al “The boys had lit a bonfire, when suddenly Sidney, the youngest, fell- A passerby rolled him in his overcoat, saving his life. His side was horribly burned. We used Unguentine freely « « « now there is not even a scar.”’ Sold by all stores One cup Jack Frost Granulated Sugar 14 cuj 5eggs teaspoon baking powder Grated rind and juice of lemon Beat the yolks of eggs with Jack Frost Granulated Sugar; add !4 of the beat- en whites of 13 cup of flour and e e B htl; :::: into buttered cake mould, ln’d' slowly in moderate oven. ————— If you want a fluffy white icing, naturally you need Jack Frost Confectioners Sugar. that feature quality products Refined by The National Sugar Refining Co. of N. J. JACK FROST CANE SUGAR NATURE'S ESSENTIAL SWEET