Evening Star Newspaper, May 5, 1929, Page 54

B 14 THE SUNDAY STAR,. WASHINGTON, D. C,. MAY 5, .1929—PART 32 Women Who Dress With Care Have Sh GRAY LIZARD AND WHITE KID AR BINED IN THE SANDALS SHOWN O! FIGURE. IN. THE CIRCLE BELOW IS A SET CON 3 CHE! AB BLACK AND TAN WATERSNAKE SHOE FOR SEMILSPORTS WEAR, AND AN OXFORD OF BEIGE SUEDE AND B AN APPROPRIATE STO > OF BEIGE ]All 2 V_LIN ND THE_LE| 1E LOWER C THER FOR RESORT WEAR. THE SANDAL SHOW ROWN AT ROWN IRCLE N1 1S OF COLORED TAPESTRY CLOTH AND THE STRAP PUMP IS OF WHITE ALF WITH A Ll H A CLOCK OF DARKE BUCKSKIN AND TAN IS OF SUNBURN SILI TONE. ATHER HEEL. THE STOCKING ABOVE IS A WHITE BUCKSKIN SPORTS SHOE WITH TAN CALFSKIN SADDLE AND A LACY IN THE LOWER CIRCLE ARE SOCK. OPENWORK SPORTS SHOWN TWO SPORTS SHOES COMBIN- ING WHITE CALFSKIN AND BROWN ALLIGATOR. [ inlways wear shoes of the sart that ? 5 actually belong to that sort of sport.| e | Real golf shoes, not just ordinary walk- | © wear the right sort of shoe at | ing shoes, should be our choice on the the right time—a shoe that fits | golf links; real tennis shoes and not the occasion as well as the fDOl‘ just any sort of low-heeled sports e %t “have made worthwhile |shoe when we play tennis. To the Fish Broiled Over Fire Tastes Better Oranges Are Favorite | over an open camp or picnic fire with- |out difficulty if a few simple ruies are I progress in the art of good (modern woman the fact that these ing. Some women seem to, be well | shoes chosen for active sports are) g!‘;:s: w?:hnul any effort. They need no | neither dainty nor flattering does not formulated rules of good form in select- | stand in their way. What if the shoes ing shoes. Their own sure taste seems ! you wear for golf in the morning do observed. | The fish should first be scalped, split and cleaned thoroughly. A gridiron or broiler is needed, and this should be If you take a straw vote of the fruit preferences of your friends—asking them all to name their three favorite | fruits in the order of preference—you !would surely find that oranges were to be the only guide they need. They have the knack of selecting from the collections offered by the dealers pre- cisely those shoes that are most suitable to tneir needs. Sometimes they have the added advantage of having feet that are easily fitted. The great majority of women who are notably well shod are so, however, because they give real time and thought to the question. Not always certain as to what shoe should be worn with cer- tain types of clothes they seek advice from good authority—and make mental note of the sort of shoes that women of good taste Wear on various occasions. Buying shoes is with them a serious business, one that requires patience and judgment on their part as well as on the part of the shoe dealer. In France well dressed women' of means have their shoes made to order | =in this country almost, every one ‘whose foot is not of extraordinary pro- portions buys shoes ready made. And this procedure complicates the matter in some. ts.and simplifies it in others. ‘We have a far wider variety of good-quality shoes to select from—be- cause the. well stocked shoe store has far more sorts of shoes to offer than the custom shoemaker could possibly include in his stock. But we do have to spend some thought and judgment in finding the type of shoes that will fit trimly and be comfortable. Pashion demands this season an un- usually careful adjustment between shoe and dress. And because there'are look as it they were mumber sevens? | You know that the slippers you will| wear this evening will make your feet | look like Cinderella’s. | The flat broad-heeled sports shoe | suitable for active sports when made | of buckskin or fine canvas with calf- | skin, alligator or other substan‘ial | leather saddle—or heel and toe trim- | mings—is chosen for so-called semi- | sports or spectator sports wear by some women, but the more acceptable type of spectator sports shoe this season | is made with a somewhat higher heel. | Several examples of this sort of shoe| are a pump of white buckskin trimmed | | with tan calf and made with a me- dium-height leather heel—an oxford of white elkskin trimmed with brown ll-‘ ligator, a black and tan watersnake ox- | | ford and a beige suede and brown leath- | er oxford. Many of these shoes with medium-height heels may be chosen for street wear when the ensemble is/ of a semi-sports sort. | | A distinct line is drawn, or at least | ought to be drawn, between shoes for | | town wear and those for resort or country wear. And if you are at all interested in good form in dressing you ’ should not wear ~colorful shoes | about town in the city. The high- | heeled pump of. yellow linen.and brown | kid, charming with certain types of | | Summer frocks, would be most inap- | | propriate with any ensemble in town.| | So too the strap pump of checked linen | | —with bag to'match—should be reserved for resort wear. perfectly clean. The gridiron should | X TS therefore be held over the fire until it | most often mentloned. Fracticaly oters ;;:r‘” hot and then rubbed with soft | three favorite fruits, and the chances J |are that they would win out by a large Meantime, the fish should be lightly | majority for first preference also. rubbed with butter or good lard and| Fortunately, this is so, because oranges sprinkled with a little salt and pepper, | possess vitamins of which we all stand if desiréd. The gridiron should also be |in need, and the skin of the orange is rubbed “with a little lard before the | provided by nature with a perfectly fish is placed on it. | germ-proof covering. It is as safe as it Cook ‘the fish on both sides, shifting |js wholesome. To be sure, we can live it occasionally on the gridiron by means | without oranges, because we can get the of a broad knife to prevent sticking. If necessary vitamins from other foods. one has not a double broiler that will| Always remember that oranges, hold the fish so it can be turned in the though containing citric acid and tast- gridiron, then care should be taken not |ing slightly acid in the mouth, do not to let it stick, as this will make it dif- have an acid reaction. The juice of ficult to turn it over without breaking. | canned or fresh tomatoes, which con- |tains the same important vitamins, has |an acid reaction, which makes it less de- Eggs With fifi:hroomm After cleaning one pound of fresh | hyperacidity. mushrooms in several waters, peel and | _Doctors nowadays are usually quite put them in a saucepan with two ounces | liberal in their allowance of orange of butter, half a teaspoonful of salt, and | juice to patients too ill to be able to a little white pepper. Do not let the | take solid food. In cases of tonsilitis mushrooms stand before cooking. Place | or grippy cold. when the patient goes to over the fire until thoroughly heated. | bed with a slight fever, general malaise Turn into a shallow baking pan and top | and an indisposition to eat, orange juice with bread crumbs. bits of butter and |is almost always welcome. salt and pepper. Bake in a hot oven for | Some years ago doctors were apt to five minutes, then spread-on hot but- recommend chicken or lamb broth in tered toast and serve. | such cases. The meat had to be or- R dered and several hours had mh lellpse before the broth was thoroughly ex- Custard Sauce. | tracted and had cooled sufficlently to Scald one cupful of milk in a double K remove the grease from the top, and in boiler, add one-fourth cupful of sugar, the end the feverish patient usually then the beaten yolk of one egg. To | turned his head away in disgust, tak- | sirable in case you have a tendency to c Afternocn shoes for Summer—ap- propriate in town or out—may be o the pump sort or strapped slippers or oxfords. Usually fairly high heels are | A gray suede pump with a| 50 many attractive sorts of -shoes we have to exercise special self control in | selecting shoes that are appropriate to the various ensembles we are to Wear. | chosen, Ornate and colorful shoes are with.us | small cut-steel buckle, with sheer gra in abundance, but there are certain un- | or flesh colored stockings, is a charm written rules that should deter us from | ing complement to & dress of gray geor- wearing shoes that are out of place. | gette. | For actual sports wear - we should (Copyright. 1929.) YourA Baby and Mine BY MYRTLE MEYER ELDRED. If one can believe a group of miothers | knows he néeds to ‘fear something and | intent on uncovering ther individual | he runs away from it by lying. | Purses must not lie about. Until the | problems one may derive what solace | songe of ‘the property rights of others | there is In the apparent fact that at | has been strongly impressed upon the | some time or enother all children do | g;lsl'l::c':; hl;l;'::gr‘hgne‘l;“flmmt u:no:i‘ this 1075t on WAl squeloh erotiess any | his weakness. 1f the parent treats the | o | moneyin i pocketbook. s 1 1t bad | . / no value she cannot expect the ¢ T AT i e cxperienoe | to do otherwise than take what he can d . 2 | get of it. Than: he when “we say viglentlys Foy | Place. Children aiso lie to protect each | are telling mother a lie!” Of course | Other. They lie to impress their he isn't. He is making a misstatement | fTiends: “My daddy has a bigger car he lsnit. [He Is making a misstatement | than yours.” What consternation when | | getatin. A better knowledge of facts and a present | knowledge that we understand. There is -a difference between the things he makes up in his head and things we know to be real. His imagination need not be stified in order t teach him this; it needs direction ‘The lying which most distresses the mother is termed by her “mean.” The | child deliberately disobeys, then. to | cover up his act, he lies about it. This type of lie infuriates the mother. It is a definite thing to her, an act com- pounded of disobedience and deceit. It adds insult to injury and she feels helpless. The child needs two punish- ments, and concocting one is about all most_mothers scem equal to. But let us go back of the lying. It arose, let us say, from the fact that William had been told he must come home from school immediately, and when he didn't he gave as an excuse that the teacher had sent him on an | errand. ! 3 Willlam had been given one or | mofe days in the week in which he | could play after school he would have satisfled his social sense, felt that he was a free being, and failed to resent | his mother’s domination. It is unlikely that he would have been so unfair as | to stay away on other days and then | be driven to lying to conceal his diso- bedience. Isn't the mother at fault when she makes such a situation pos- sible? 5 Then there is the familiar situation | of the small child taking money from his mother’s pocketbook. . Discovered aad confronted threateningly with his qule in almost every case, ne will say tremblingly or boldly: “No, I didn't!" self-protection is strong in all of us, and that tone of his mother’s drives him to protect himself. | Again we may look behind the act | and discover its cause. The child has not had an education from early bab: hood to respect the property of others. He has had no allowance that was his each week. Parents are always looking | too far in the future for the right| ume to give a child money. the right time being when he is old enough to| soend it. With no allowance he 1s driven to take money, Or he has no sonse of the value of money and he tekes it with exactly the same readiness | with which he goes into the pantry for eookies. Money is just another of the household possessions. He might not ceny it if the mother said quietly: “Did vou take some pennies from my pocket- b " But if she pounces upon him with iron in her voice obviously he it is discovered -that the daddy has no car at all. “Can you imagine that child telling such a story?” Yes, easily. For evidently the possession of a car | means the difference between being ac- cepted as an equal in certain group: and being a rank outsider. And chil- dren just must feel that they belong, and if they have no material posses- sions they manufacture some. Pitiful, not punishable, this offense. Back of all types of lying are rea- | sons. The lie is just a weapon, a| method by which the child escapes something; a punishment, a sense of | inferiority, or reality. The parent should ask herself seriously what may | be wrong in the child’s environment, what is making him unhappy, what 1 making it necessary for him to lie? If she is earnest and conscientious in her seeking she will find the answer to her questions, Melted Butter Sauce ! If you have trouble making a smooth white sauce to serve with vegetables, try this method: Put a dessertspoonful | of flour in a small saucepan and mix to | a smooth paste with a very little cold water. Then gradually add a half cup | of boiling water, stirring the while. Bring it to the boil and let it simmer | or cook over hot water for about 10 minutes. Then add salt and pepper to| taste and stir in a level tablespoonful | and a half of butter just before servinj « vold forming lumps, turn a little of | the hot milk into the egg yolk before turning it into the larger quantity of hot milk. Cook until the mixture coats he spoon, remove it from the fire and idd one-fourth teaspoonful of vanilla or other desired flavoring. Use on frult i Almond extract blends well with the flavor of most fruits. ing the broth only because the doctor had ordered it and he felt that it would | do_him good. | But the juice of an orange can be prepared in a very few moments. For sickabeds it should be strained through a wire strainer, though for persons in | health doctors now say that it is best taken as it comes from the reamer, Preshly caught fish may be cooked | Fruit of Most of Us with only the pits removed. Unless there are digestive complications a little sugar may . usually be added to the orange juice, and this adds to the nourishment. A fairly robust person can usually manage very well on a diet of orange julce for a day or so until the fever has subsided and the appetite has begun to reassert itself in favor of more sub- stantial food. Yellows {’(.)u Should Chartreuse is a yellowish green named | after a liqueur made by Carthusian monks. Citron has nothing to do with our citron, but means “lemon” in PFrench. It is correctly the clear yellow of a fairly ripe lemon. Maize is the color of ripe Indian orn. Paille is straw color—paille meaning “straw” in French. Saffron js the color of the stigmas of the crocus flower. Orange is of course the color of the fruit. It is to red and yellow what purple is-to red and blue. Typical yellow is just half way between pure red and pure blue in the spectrum. Beet Output Grows. “SWEEX‘ as honey” may soon give way to “sweet as a beet,” if the production of beet ‘sugar per ton of beets continues at it did last year. The 1928 crop of beets yielded a total of 1,061,000 short fons of sugar from 6,880,000 tons of beets, ri on_ 646,- 000 acres, as compared with a yield the preceding year, of 1,093,000 tons from 17,443,000 tons of beets, raised on 732,- 000 acres. The report- -of - the -Department of Agriculture shows that the yield was about 86,000 tons above the average for the preceding five years. Know This Spring| THE SLIPPERS WORN BY THE | GOLD PIPING. A MATCHING CARRIED. THE GOWN IS OF Bl THE BLACK SATIN BUCKLE AND IS WORN WITH SANDAL AT THE LEFT 1S OF TRIMMING OF GOLD KID. oes for Every Occasion FIGURE 'IN'THE CENTER ARE OF BLOND CREPE DE CHINE WITH BAG OF THE SAME MATERIAL, WITH A RHINESTONE CLASP, IS LOND LACE. THE FIGURE AT THE LEFT SHOWS PUMPS OF DRESS- MAKER BROCADE WITH GOLD PIPING, WORN WITH BLACK GEORGETTE GOWN. THE EVENING SANDAL ABOVE AT THE RIGHT SHADES FROM DARK TO BRIGHT RED, WITH A PIPING OF GOLD. DINNER PUMP SHOWN BELOW THIS HAS A GREEN AND WHITE CRYSTAL SHEER MESH STOCK OF GUN METAL BROWN CREPE DE CHINE AND BEIGE MOIRE, WITH HEEL OLOR. THE EVENING AND THE STOCKING IS OF BEIGE SILK WITH A LACE CLOCK. THE GRAY SUEDE PUMP AT RIGHT WITH A FLAT STEEL BUCKLE IS WORN WITH A MATCHING BAG AND A GRAY GEORGETTE AFTERNOON DRESS. Navy Blue Worn By Young Girls Navy blue is always well chosen for little girls and their big sisters, and this year a rather bright shade of navy blue —not bright enough to be royal blue— | has come into favor among well dressed wear. An 18-year-old girl recently looked of this clear navy blue, the jacket lined with candy striped silk and the blouse of fine white linen. With this were worn beige stockings, black patent leather shoes and handbag and a natu- ral straw-colored hat with black ribbon band. £ Ways BY BETSY CALLISTER. MERICANS are notably lazy at the table. They prefer scrambled or fried eggs to soft-boiled eggs for breakfast, because they balk at the ordeal of getting the soft-boiled egz out of the shell for themselves. If they do consent to the more simply cooked €gg, they usually ask to have it taken from the shell and put into a glass or cup in the kitchen or pantry— a thing which the Englishman would consider bad form or rather childish. As a child he learns to manipulate & soft-boiled egg at table just as a Chi- nese child learns to use chop sticks. Eating fruit “au naturel” at table causes embarrassment to many Amer- icans—yet Americans are notably fond of fruit and have been ploneers in the custom of eating grapefruit, oranges of Sérving Spring (and other fruit for breakfast. The English hostess in England, expecting | American guests, scours the fruit mar- kets to get grapefruit, so convinced is she that this fruit is a necessary first course to every American breakfast. ‘The American likes to have his orange |cut in two crosswise. The skin should | be loosened from the pulp before it is | served so that with the aid of a pointed orange spoon it can be eaten quite easily. Even more important is it to loosen the pulp in the grapefruit befo~s offering it at table. Not only do we like to have our fruit | served in convenient form—we also like to have it appear in as attractive guise as possible, and there is an ever-increas- ing variety of attractive fruit dishes in :h? stores for us to choose to serve t (Copyright, 1929.) Wind and Complexion If you will use the little mirror of | your ‘compact out in the daylight fre- | quently, it will prove the best friend | you ever had, but one which you may | not like particularly because it is so terribly frank. : It doesn't take more than an inch of space on' your' face to show you the | havoc that the wind works on your | complexion. Here's a -soothing treatment. for the skin after a day spent in the open: Heat a portion of theatrical cream and mix in almond meal until it forms a | | paste that will spread easily. Cut a dou- | ble mask of cheesecloth, making slashes | for nose and mouth; dampen this with | warm water, squeeze ouf, and spread | the paste between the layers. Having previously cleansed the face, open the: pores of the skin by laying over it a Turkish' towel that has been | wrung out in hot water. | Apply the mask, pressing well into the face, but leaving the nostrils free. Wrap the head in a dry Turkish towel that has been heated and let the face | | steam for 20 or 30 minutes, according ' to comfort. Remove, wash the faco with warm then cool water and apply | a mild astringent. | If the skin is tender it is better to cleanse with cream than water before going outdoors, but almost the best pro- | tection you can use is a soothing pow- | der base and one. that will cause the | powder to adhere to it tenaciously. It you have nol found just the base | that sults your skin, brew the following | lotion and try it:* To’ three and one- half ounces of rosewater add one ounce of quince seed. Soak for 24 hours and | strain. In this lotion dissolve a half | teaspoonful of borax and add a half | ounce each of glycerin and alcohol. | To perfume, add drop' by drop five drops of ofl of.bay, three of oil of rose Mix_thoroughly by ‘shaking. | The best way that you can attain a skin that can resist the strain puc upon it is to look -to your goneral| health. Be sure to fake your deep soon as you awaken in the morning Follow them with a cool bath, if you react to it; if not, with a dry rubdown. Drink a cup ‘of warm water before breakfast and during the day bring the amount of your liquid food up to two quarts, allowing yourself but one cup of tea and one cup of coffee. The rest of the quantity should be made up of fruit juices, sweet milk and butter- milk, if you like. it. Don't ‘overeat, but consume enough of digestibie, healthful food for your bodily needs. Exercise often in the fresh air, if only for & few minutes at a time. Do these things and your skin | will bloom. Reds You éhoul:l Know All About Chinese red and lacquer red are the same, It is a clear, lovely red with an orange cast. Much Chinese and Japa- nese lacquer is of this color. Scarlet is a bright red that inclines neither to the violets nor the oranges. It is the reddest of all reds. Crimson s a bright red with a pur- plish cast. Cardinal is a bright red midway between crimson and-scarlet. Carmine also inclines toward the pur- plish cast. It is not so bright as crimson. Itallan ‘pink is named after color used in tinting walls in Italian halls and houses. ‘enstian is a slightly nomed after the color o oih, Spr;;g \;égetables. Plan to use as many of the young orange red Venetian sail Spring vegetables as you.can in a raw | state. Shredded or finely diced, they make excellent salads and are packed full of nutritive elements that are need- ed to purify the blood. cleanss the in- testinal tract, and put the system in | 3 breathing and getting-up exgrclses as|good working order, ¥ FRUT GRAPEFRUIT HELD IN A GLA IN A BED OF ICE; CHERRIES WASHED AND LAID WITH THEIR Fruits 5 OR SILVER DISH SET LEAVES JUST AS THEY COME FROM THE TREE ON A DISH OF IN, AND STRAWBERRIES LYING ALL STEMMED GLASS WITH A MOUND OF Sl;:;AR TO DI ON ICE. W women for Spring and Summer resort, Many Women Prefer Sandals for Evening For warm weather evening wear san- | Or they may be of brocade in tones dals are preferred to pumps by many | to harmonize with almost any sort of well dressed women, and fashion gives| ™ or'you may wear slippers or sandals approval to this preference by offering | of black satin or crepe de chine or a variety of good-looking sandals in! moire, with small crystal buckle or especially attractive in a two-piece suit | evening shades and materials. The con- ventional opera pump that has been ness, however. Your evening slipper may be of crepe de chine or moire to match your gown or, if a dress of neutral color is worn, the colored slipper may match the jew- elry or other accessories. Thus, if you wear a beigé dress with emeralds, you may wear beige stockings and emerald green slippers. 3 Your evening slippers may be of bflfi' to match your stockings. worn with col- ored or evening black dresses. Tests for Simplicity, beauty, fitness for purpose. These five qualities have been spoken of as the essentials sought by the makers of modern furniture and house- hold decorations. Much of the so- called period furniture appeals as being beautiful, some of it is also simple. But often the quality of comfort is lacking and sometimes the purpose of utility is but badly served. Sometimes old-time furniture that comfort, utility, chosen for evening wear by many wom- | en for several seasons retains its smart- | | metal piping, with flesh-colored stock- ings and black or colored dresses. Gold and silver pipings are used on crepe evening slippers and add gayety and attractiveness to the simple fabric. Sometimes the slippers of the more or- nate dressmaker fabrics, brocade and | other figured and coloredtul materials, | also are piped with gold or silver. | These pipings often make the slip- | pers harmonize better with the gowns with which they are worn. " Moire also is used to give variety to evening slippers. The front sections of | the slippers ‘may be of crepe de chine, ! the heel sections of moire. Furniture ly there are also many modern pieces that lack stmplicity—a quality that is as essential to twentieth century fur- niture as elegance was to fine furniturs of eighteenth centurv Prance. The test of comfort is an easy one | to apply. To buy a chair without hav- | Ing sat in it is buying a pig in a poke |or a lamp without Nghting it. | In considering the fourth quality— | that is utility—remember that no piece | of furniture should ever be included | which it was intended is decidedly lack- had perfect fitness for the purpose for | merely to fill up space—because in modern schemes space is quiite often ing in fitness for any purpose in the | mare.to. be desired than a chair or & modern scheme of things. This might | table or an extra bookcase. be said of enormous four-poster beds| And if in selecting furniture of ths which were construeted as they were modern sort only those things are because in draughty old-time houses | chosen that are most fit for the bed hangings were considered essential, | pose that they are to serve, then I but which frequently prove awkward, | will have been accomplished. Mane and certainly serve no purpose in the | antique pieces and modern reproduce modern cottage apartment that could | tions of antique pieces’are mot 1t for not just as well be served by & bed |present-day purpcses. There are small without high posts and connecting bars | drop-front desks that are extremely for hangings. awkward - for the woman who carries If one .is, planning to furnish any on her correspondence on g typeviter. gooms in the modern manner this three- | There are sofas that were all very well Told test should be borne in mind. There | when it was regarded as unpardosable are many pleces that must be discarded | for a woman to sit in a comfortable at once use they do not strike one | position anyway. Of course old-time as possessing beauty, and with respect | furniture and old-time design exerts a to this quality the buyers must be the | strong -fascination, but in buying new Judge because it is they who must spend | pleces one should emphatically apply most time with the pleces. Unfortunate- ' the new standards. ‘Whether one wills or no menus must change somewhat with the changing season. Certain vegetables and fruits are unavailable at one season that are plentiful: ‘and delicious at another. 8pring chickens, fresh oysters, sausage, turkeys and countless other foods have their seasons, varying somewhat in dif- | ferent sections of the country. ‘There are other changes based on prejudice—usually well grounded— against eating certain foods in warm weather. Certain heavy cereals such as oatmeal are not so appropriate for warm mornings as for cold ones. Most housewives are prejudiced against pork in hot weather, and rich fried foods such as griddle cakes are more appro- priate for Winter than Summer. Some housewives. however, make too great changes in their bill of fare in warm weather. There is a prevalent idea that less fat is needed in warm months than in cold months, and this is not without foundation. Eskimos eat an amount of fat blubber that would be most repulsive to people dwelling in | temperate or warm climates. Fats sup- ply fuel needed to withstand intense | cold. . But strange as it may seem, ou | bodies need fuel to make them able to heat as well as cold, and seme Don’t Eat Too Little During Warm Weather | fats must be included in the warm- | weather bill of fare. So while we strike from our menus roast pork, salt pork and suet puddings, we should include | plenty of butter and not forget the value of olive ofl. 3§ | "The fact that on warm days of Spring | we feel little appetite for a hearty din- | ner does not mean so much that we do | not need a hearty dinner but that the | sort of hearty dinner that has been pre- | pared is not the sort that we require. Most peonle feel the heat less in very warm weather if they manage w0 eat three really satistying meals. The di- gestive organs should not be taxed, but they should be given enough to keep them from getting sluggish. Lettuce and various fruits and vegetables should be included in abundance in our meals, and the actual bulk consumed should be as great as that normally eaten in cooler weather. Some housewives strike soups from their menus in warm weather, but an attractive ‘well flavored soup is often most welcome. Tomato bisque served | with bread and butter sandwiches is an | excellent luncheon dish for warm Spring. days—beter still if the bread | graham or whole wheat and if a Lt "lettuce is used between the slices,