Evening Star Newspaper, February 7, 1930, Page 40

FOOD PAGE. Which. Child Shquld Have Excellent Provision May Be Made for Meals at Home and at School by Scientific Selection. Keeping hunger satisfied is not the chief aim in feeding children. Provid- ing material for the growth of healthy bodies is more important. A growing child needs more food in proportion to #ize than does an adult. A child must have food for growth, for warmth, for muscular activity and for the internal processes of the body. The vitamines, or life-sustaining elements, must be pro- vided also if growth and development are to be satisfactory. These substances have a protective quality as well, and if the right kind and amount are pro- vided in the diet aid in preventing dis- ease. All of the 16 elements comprising the body must be furnished in the right proportions and in a way in which an immature digestive apparatus can best handle them if the child is to be prop- erly nourished. There are many under- nourished children who have plenty of food, but do not have the right kind and do not have it promerly prepared. The kind of food needed will nat- urally depend upon the age of the child. Milk is the normal food for babies. Orange juice should also be included in the diet. Often a cereal jelly and a vegetable puree in small amounts are also given after a baby is 5 or 6 months old. After a year the diet for small children may be gradually and care- fully increased to include cereals, eggs, fruits and vegetables, as well as milk. ‘These foods should form the basis for the diet of children. If given in right quantities and combinations, simply prepared and at regular hours, they will_insure proper nourishment. The principal building materials are protein and mineral salts. The energy needed is usually well provided for in the ordinary diet by the use of starches, sugars and fats. Minerals and vita- mines regulate the body processes and are provided for in fruits and vegeta- bles if a sufficient amount of these foods are included in the diet. Small amounts of eggs, meats and vegetables will supplement the milk used and will supply the much-needed iron. Vegeta- bles and fruits are both good sources of mineral salts and vitamines. The body must have these in order to grow good bones and teeth and furnish good red blood. s ‘The mother who is giving proper at- tention to the physical and mental de- velopment of her child should study the kinds of foods needed and provide those foods daily, in so far as she is able to do so. If a child is pale, inactive and listless, it is time to devote more at- tention to health and food habits. The whims of a child should not destroy a rational appetite for wholesome, nutri- tious food. Very Young Children. Cereal Jelly—Cook cereals such as oatmeal and whole wheat in' water for five minutes over a direct flame, then place in a double boiler and continue cooking for at least two hours. Strain through a fine-meshed strainer. Add a small amount of this strained cereal to some milk. Barley Jelly—Make a paste of bar- ley flour and water. Add about one cupful of water to one tablespoonful of the barley flour and cook until the starch is well cooked. Vegetable Puree.—Cut vegetables such as spinach, carrots, peas or caulifiower in small pieces and cook in a small amount of water until tender. Drain off the water, to which add & portion of the vegetables which have been strained through a fine sieve. Smail amounts of the liquid alone or of the puree may be added to the bottle feeding. Vegegtable Soup.—For very small chil- dren this may be made by seasoning the puree with salt and a little butter and adding a little meat broth from which the fat has been removed or by add- ing the seasoned puree to milk. For Older Children. Milk soups with vegetables, milk toast, bread and milk, well cooked cereals and milk, small amounts of tender meat or chicken, potatoes either baked, creamed. or mashed, asparagus, spinach, strained peas, prunes, orange juice, baked apple, stewed peaches or apples, custard, jun- ket, tapioca pudding or blanc mange may be used. - It _has been proven that the school luach is a valuable part of school train- ing and a protection to good health. General rules for dietary habits of chil- dren should aid in the selection of food for the lunch. Foods which do not taste good when cold should not be selected for the cold lunch, such as creamed dishes. The amount and best kind of food to satisfy the appetite should be carefully considered. The average ac- tive growing child requires more food as a rule than does father or mother. Baked beans, cottage cheese, stuffed eggs, simple salads, and dried sweet fruits may be added to the lunches of older children. Celery, lettuce, radishes and cabbage, may be included in the lunch to supply the fresh vegetable. Surprises should be included when pos- sible, such as stuffed fruit, fancy cut sandwiches or cookies. This adds to the child’s pleasure in eating arid indirectly aids digestion. Some Good Sandwiches. Bread for these sandwiches should be baked the day before using. The mlin’ should be spread between thin slices of the bread lightly buttered. Whole wheat, rye, date, oatmeal, Boston brown, nut or white bread may be used. Some good fillings are peanut butter with lettuce, peanut butter with ground raisins or cooked prune pulp, cottage cheese with ground nuts, bacon with lettuce, cream cheese with lettuce, minced chicken, baked beans, tuna fish with celery, egg with chopped olives, chopped cabbage, celery and nuts or chopped carrots, celery and raisins. Hot Dishes. Milk coups or cocoa, or other hot beverag:, creamed eggs, creamed vege- tables, creamed chicken, veal or dried beef, with a simple desert, may all be used at different times for the hot lunch at home or at school. Milk Soups.—The simplest way to make a milk soup is to add a cooked or canned seasoned vegetable to thin white sauce. The following amount will serve one person: Three-fourths cupful " of seasoned white sauce and one-fourth DAILY DIET RECIPE CORN PONE AND RICE BREAD. Yeflow corn meal, two cups. Salt, one teaspoon. Baking powder, four teac" Sweet milk, two and onc-: cups. Eggs, three. Cooked rice, one cup. Melted butter, four tablespoons. cupful of any of the following cooked vegetables: lima, na soy or string beans, carrots, corn, cetery, cab- bage, onions, mixed vegetables, or to- mato heated with a tiny pinch of baking soda. A good soup is made with three- fourths cupful of white sauce and one- eighth cupful of mashed potato, cooked rice or grated cheese. Creamed Vegetables—Use one-fourth cupful of white sauce with three-fourths cupful of cooked peas, carrots, celery, cabbage, onions or corn. One hard- cooked diced egg may also be used with half a cupful of white sauce. Rice and Tomato.—Add one-fourth cupful of rice to one cupful of boiling salted water. Boil for two minutes, cover tightly, then put into a fireless cooker overnight. In the morning add one- fourth cupful of unstrained tomato, one slice of onion, and a seasoning of salt and pepper. At noon heat and serve. It | is not necessary to use the fireless cook- er. The rice may be cooked in the usual way, adding three-fourths cupful of the THE EVENING STAR, WASHINGTON, D. C. FRIDAY, FEBRUARY 7, 1930. FOOD AND THRIFT IN THE HOME Food of Many Varieties Home in Good Taste BY SARA HILAND. ‘Well, now, here is a surprise—a small table which Is really a very ambitious one. It has that personality which seems to speak right out and say, “Of course, I am & rather small table, but you should realize all that I can do. I have a glass top on which may be placed a lamp, books, magazines or flowers, and below it are three strong arms which will hold as many pots of flowers. They not only look pretty spreading out from the center pedestal, but think how fascinating it is to spy them through the table top.” Quite a brave little table, indeed, to cooked rice to the other mngredients. Beverages.—Cocoa or milk supplies a desirable hot drink. To make the cocoa, mix one tespoonful of cocoa with one teaspoonful of sugar and one-fourth teaspoonful of flour. Add one-eighth cupful of water and boil for five min- utes. Then slowly stir in half a cup- ful of milk and heat. Add one drop of vanilla and serve. To prepare fiavored hot milk, heat three-fourths cupful of milk, but do not boil. Flavor with a little grated nutmeg and serve with bread. Simple Desserts. Fresh fruit of any kind, eaten raw or stewed, or stewed dried fruit, or canned fruit, or any fruit juice, may be used as dessert, as well as baked or boiled custards, junket, plain cookies, drop cakes or cup cakes, not too rich and served without heavy frosting, small amounts of homemade candies or milk chocolate bars and raisins, dates, figs and stuffed prunes. Soft Custard.—Scald half a cupful of milk in a double boiler. Beat an egg, add a few grains of salt, one teaspoon- ful of sugar and pour on gradually the scalded milk. Pour the mixture back into the top of the double boiler and stir constantly until it looks creamy or coats the spoon and the foam has dis- appeared. Then remove immediately from the hot water. Cool, then add on= drop of vanilla, orange or lemon ex- tract or a pinch of grated nutmeg. The white of the egg may be beaten, slightly sweetened, then served on top of the | custard. If the custard curdles, it has | cooked too long. Put the pan in cold water and beat the custard until smooth. Junket.—Crush half a junket tablet and dissolve it in cold water. Add two tablespoonfuls of sugar to one cupful of milk and heat to lukewarm,. then add the junket and stir. Add a little salt and a little vanilla and put in a warm place to set, then chill and serve. For a change, you can brown the sugar slightly to give a caramel flavor or add | two teaspoonfuls of chocolate sirup. | ‘Serve with whipped cream or with | Tuit. Chocolate Bread Pudding.—Soak two cupfuls of bread crumbs in four cup- fuls of scalded milk for half an hour. Add two-thirds cupful of sugar to two squares of grated chocolate and melt over hot water. Mix the melted choco- late with the soaked bread crumbs, two beaten egg yolks, half a cupful of rai- sins, one-fourth teaspoonful of salt and one teaspoonful of vanilla. Fold in the stiffy beaten egg whites and bake. Serve with any pudding sauce. Apples by Basket" In most localities you can save a good deal by buying apples by the bushel basket. Even if you have a small family you can utilize the apples before they spoil, if you are a bit clever in doing so. To begin with, pick out some for eating raw and put them in the re- frigerator, where they will keep well for several weeks. Then make out menus that call for apples prepared in different ways and manage to serve apples at a meal a day in some form. Every few days look over the basket and take out the apples that have begun to soften in the smallest spot. Of these make apple sauce or other cooked apple dishes. If you make good apple sauce you will probably be surprised to see how much your family will come to rely on it if you have it on hand most of the time. A good way to make it is to cut the apples in eighths, after washing them thoroughly, and to put them in a pan with a little water— cores in, skins on, and all. Cover them closely and simmer unptil very soft. Then put through a vegetable presser. The skins and seeds will remain in the presser with a surprisingly small waste of pulp—less than if you pare the apples. And, of course, this is a much easier way to prepare apples than to pare them first. Add sugar to the strained pulp while it is very hot and add such flavoring as you wish—cinnamon, nutmeg or lemon Juice if the apples are flat. Baked apples, without skins and with cream, are & dessert festive enough for anybody. Apple tapioca. and brown betty are two good apple puddings. Apple salad, whether made with chop- ped celery and nuts, with nuts or celery alone, or with diced banana or grape- fruit, is always good. And a dish to make the mouth water is pork chops cooked in a casserole under three or four inches of sliced apples. ey, Street Taxi Phones in Rome. ‘To give suburban customers quick service 250 street telephones have been installed in remote parts of Rome, Italy, to connect the prospective pas- senger with the nearest taxi station. Lifting the receiver flashes a signal- light in the station. Abundant Juice Refreshing Flavor Wholesome and Delicious These essentials combine to make ATWOOD GRAPEFRUIT The Ideal B Table Luxury i Food LOOK FOR THE NAME | - undertake so much; but it is this qual- ity which attracts us, especially those of us who are living in apartments and have little room for plants and small tables. How we do appreciate the com- bination of the two. This table is of iron und might be painted in any color to match your own color scheme in the breakfast room, dining room or sun room, and the pots may be all one color or if you are a lover of variety each one may be a dif- ferent shade. Little patterned Italian pots with | their bold designs and bright colors would be delightful for this table. (Copyright, 1930.) MENU FOR A DAY. BREAKFAST, E Baked Bananas. Farina with Cream, Creamed Eggs. “Toast. Coffee. LUNCHEON. Lobster Cutlets. Crea; . Potat m Sauce. Chops. Ple. 'l‘e:’.a DINNER. ‘Tomato Sotip, Broiled Calves’ Liver with Bacon. Sweet Pickles. Mashed potatoes. Carrots and Peas. Endive Salad. French Dressing. Squash Ple. Coffee. CREAMED EGGS. Boll five eggs hard. Melt one tablespoon of “butter, add one- quarter pound of cheese cut small. When melted add one table- spoon of flour, then very slowly add one pint of milk. Cook until thick and smooth. Add the eggs, chopped coarsely, season with paprika or red pepper. LOBSTER CUTLETS. Melt one tablespoon of butter, add two tablespoons of flour and cook thoroughly. Add one cup of boiling water " and cook until thick, stirring constantly. Add two cups of chopped lobster meat. Season with salt, paprika, lemon julce and minced parsley. Take from the fire, add the beaten yolk of an egg and cool. Shape into cutlets, dip into egg and crumbs and fry in deep fat. Stick a lobster claw into the small end of each cutlet. SQUASH PIE. Make a rich crust of one cup of flour, three tablespoons of but- ter and lard mixed, one-quarter teaspoon of baking powder, one- quarter teaspoon of salt. Mix with ice water. Line a deep pie plate, making a neat, thin rim around edge. Pour in the filling, made as follows: One cup of sift- ed squash, two-thirds cup of sugar, two eggs, small piece of butter, 1 pint of rich milk or half milk and half cream, one tea- spoon of vanilla. Bake one hour in a slow oven. This should be allowed to get very cold and eaten the day it is made. With BY SALLY MONROE. When you are dining at a house where there is no servant to wait on table and the host or hostess passes you a dish saying that it is for you, it is bad form to pass it to your next- door neighbor. Don't even ask whether you may not pass it. Unless you are extremely well ac- quainted with the persons with whom you are dining you ought never to com- ment if you think the portion sent to you is larger than you care for. Usually in the maidless household the host | carves and usually asks the guest for her preference.in regard to the portion of the roast or other meat dish. you wish a small piece you may simply say: “Please give me a small plece of dark meat,” or “a little piece well done.” Once the plece has been placed on your plate it is in bad form to comment further. Yet some persons there are who invariably say something like this: “Oh, you have given me much more than I can eat. May I pass it to Mr. | Jones—TI really eat very little.” About the Vegetables. Sometii®es another member of the family serves the vegetables at one of these maidless dinners. Then you may, if you feel so inclined, sa “Give me only a very little, please,” but once it | is passed, do not say: ally, this is | twice as much as I wis] Such com- ments add to the confusion of service and draw undue attention to your own peculiarities, which are probably not half so interesting to others as they are to yourself. If the hostess or some member of the family rises between courses to remove the plates do not offer to be of as- sistance unless you know the family very well. Do not act as if you were embarrassed to have them wait on you, and do not make apologies to them for being of trouble to them or say that you hate to have them wait on you. You make them regret only that they have no_maid. In the old days it was customary to put most of the dishes required for din- ner on the table to begin with. Our present system of serving everything in courses has its advantages to the host- ess who must get along with no maid. All at Once. The old-fashioned hostess had a hot meat and vegetable course to begin with and on the table she placed large dishes of sliced meats, made salad dishes, pickles and other viands. These were called removes. Usually there were oth- er removes, consisting of cold puddings, cakes or preserved fruits, that were “brought down” as soon as other courses had been served and the plates cleared away. Such a dinner was not difficult to serve. The same system is sometimes employed now when attempt- ing to give a large Summer banquet to a large company with the fewest pos- sible waitresses. The tables in those days literally were ROUGHAGE IN DIET NEEDED IN REDUCING Kellogg’s ALL-BRAN Elim- inates Danger Are one of those who are re- dueingy:; diet? If so, there is one im) nt thing you should know —sfe't'.' that do not include rough- age cause constipation, often with serious consequences. Guard against it] Kellogg’s ALL-BRAN contains the rongi-ga needed to insure regu- lar elimination. It is guaran to relieve both temporary and recur- ring constipation or ‘money will refunded. Two tablespoons dail; —in serious cases, with each Kellogg’s ALL-BRAN is not fat- tening. But it does add valuable iron to the blood which helps Lfl- anemia_ (another dieting dan- ) and bring a glowing, healthy color to the eon;pluxi:;ll. i i You can 's ALL- BRAN in m';"n‘,yy delightful ways. Asa re:gfly-to-ent cereal with nkled over cereals an , il‘lthllpl and n'nke‘d in fruit i is a ng in jmea_a‘ our r has Kellogg's ALL-BRAN in the red-and %uchgo. Made by Kellogg in Battle Wholesale Distributors W. Chas. Heitmuller Co. 923 B Street N.w. Table Manners Changing Each Generation weighted down with the good things to eat, and were a contrast to the tables of today, where there is no food visible save the course then being served. How- ever, it must sometimes have been a little disconcerting to see the entire feast at once—such bounty must have taken just a little of the keenness from the appetite. However, the careful host in the days when such service was cus- | tomary was always supposed to inform his guests when, as a matter of fact, there was no more to foll “My friends, you see your dinner,” were the words those old-fashioned hosts em- ployed, and at least the guests were ¢ | spared the pain of having to expect that additional hospitality was to be offered later on. Among this week'’s interesting queries | is this: “I have contended that the hostess | should be served first,” writes a reader who asks for iuformation on the cor- rect serving of & dinner. “But I am in doubt as to who next.” I agree with this reader that the hostess should be served first, but there is good authority for the other usage— that of first serving the woman at the host’s right—always the woman guest of honor, of course, The underlying reason for this older- fashioned custom is the idea of un- selfishness that is the base of most courtesy. Even savages and barbarians honor their guests by serving them first; so it would seem that there was no question about the etiquette of follow- ing that rule in serving dinner. There is & very practical reason, however, why we sometimes show greater _courtesy nowadays by serving the hostess first. In a complicated dinner service there may be some dishes unfamiliar to the guest of honor. Perhaps there are to be French artichokes, and she has never happened to eat them before. Perhaps, too, there are many forks laid at each place and the guest of honor does not know with which one to eat her first course. It is to obviate such embarrass- ment that very many persons—and my- self among them—advocate the less old- fashioned service. o A Giant Oyster. There was recently taken from the water at Ilwaco, Wash, a 12-inch oyster, so large that a milk crock was necessary to hold it as a cocktail. It was the first gathered from seed spat imported from Japan several years ago. Few Changes Made in Prices Of Standard Food Products “Man works from sun to sun, byt woman's work is never done.” All houge- wives agree with this ancient saw. gy. ficient house management has become 50 important in these days that courses of training are provided for women who would perfect themselves in the art or science of managing the modern home, Our intricate scheme of living de. mands much of the housewife who seeks a few hours’ leisure or respite from the constant attention the family requires, The old-fashioned housekeeper has long since learned how to reduce the number of steps she must take. Ne- cessity has forced her to devise ways and means of sav- ing time so that she might devote & period to relaxation and diversion. However, she is confronted dally with & problem which no efficien- cy expert has yet been able to solve for her. She may read standard menus, prepared by those who know food values, but she knows better than any one else the family taste. It is, in the popular phrase, “up to her” to solve, through her acquaintance with her husband’s and children’s appetites, the problems that greet her every day in the y Sundays and holidays enjoyed by the family mean added work unless she has efficient help. And even though she may be so fortunate as to have efficient servants, hers is the responsibility. *The conscientious housewife visits the stores and markets and does her own pur- chasing. In these places she will find suggestions which will materially aid her in deciding what will tickle the family palate, At present she will find an excellent display of fruits and vegetables. In the standard foods she will discover that there is comparatively little change | in prices. Among the vegetables are | cucumbers, 10 cents aplece; celery, 10 tuce, 10 to 15 cents a head: sweet pa- tatoes, 8 cents a pound; white potatoes, 4 cents a pound; carrots, 2 bunches for 15 cents; slaw cabbage, 5 to 15 cents a head; green cabbage, 10 cents a head; a bunch; 30 cents a pound. Pruits are about the same in quality and price. Large Florida oranges, 50 cents a dozen, and small size, 25 cents a dozen; grapes, 10 and 15 cents a pound; bananas, 25 cents a dozen; grapefruit, 10 cents each; cooking ap- ples, 3 pounds for 25 cents. The excep- tionally fancy fruits are higher, of course, and vary in price. There is little or no differ- ence in dairy prod- ucts and the out- look seems to be favorable toward a continuance of § present conditions. Eggs are bring- ing 65 to 75 cents a dozen for the best grade and buit- ter is selling for 60 to 65 cents a pound. ‘The trend will be downward h“ Spring approaches. Meats maintain a price and some of the prices follow: of lamb, 45 cents a string beans, ing lamb, 20 to 35 cents; shoulder lamb, 35 cents; shoulder chops, 45 cents; vggl cents; veal chops, 50 cents; shoulder réast of veal, 35 cents; roast loin of pork, 35 cents; pork chops, 40 cent: fresh ham, 30 cents; round stead, 50 55 cents: sirloin, 55 cents; porterhouse steak, 60 to 65 cents; chuck roast, 35 cents; calves' liver, 80 cents. The fancy grocers are displaying all sorts of novelties in foods and sugges- tions for those who care to provide something different for the table or fos the afternoon hostess who is anxigus to offer her guests something which will inspire an appetite. The social lunch- eon Is another one of the problems th housewife must face, and while it is infrequent, she will be repaid by con- cents a stalk; spinach, 10 cents a | pound; turnips, 5 cents a pound; let- stantly keeping in touch with what the shops are almost daily introducing. Easy Luncheons Elaborate ‘The clever cook can prepare the luncheon menu in such a way that one substantial dish is the foundation dish, and in addition only easily pre- pared things are needed. This sort of luncheon is truly de- liclous—more delicious, often, than the meal containing several complicated dishes. And yet it is an easy kind of meal to prepare. For instance, you can use a well sfoked dish of potatoes for the main- stay. sardines, a lettuce salad, bread and ?ul&er, & beverage and some canned ruit. Here is a recipe for a good founda- tion dish of potatoes: Spaniski Potatoes. Grate together or put through the food chopper three onions, one large green pepper, and one large red pepper. The peppers should first have seeds and | cores removed and be parbolled. Cook | in half a cup of olive ol until the | onions begin slightly to brown. Have | ready one pint of parboiled potato cubes, half an inch in diameter, and | add to the onions and peppers, turning | over with a fork until the potatoes are browned and soft. Sweet potatoes, par- bolled and sliced, may be substituted for the white potatoes; so may rice, | hominy or macaroni. An elaborate egg dish like the fol- lowing makes an interesting and sub- stantial meal if accompanied, or fol- lowed by a good frult salad, saltines and tea: Luncheon Eggs. Steam Boston brown bread in one- half pound baking power tins, or use bread bought ready made. Cut in slices crosswise and toast, arrange on | hot platter and on each put a poached | e8g, then pour around the following | mixture: Put two tablespoons butter |in a saucepan and when melted add two tablespoons of flour and stir until | well blended; then pour on gradually, while stirring constantly, three-fourths of & cup of rich milk, and bring to the bolling point. Add three-fourths of a cup of stewed and strained tomatocs to which has been added one-eightn of a teaspoon of soda. Again bring to the boiling point, and add two cups of finely cut soft, mild cheese, and two eggs slightly beaten. Season with salt, mustard and cayenne. Serve as soon as cheese has melted. With the following cheese and po- tato puffs you have a satisfactory luncheon if you serve also whole-wheat bread and butter and a salad of canned pineapple, lettuce and mayonnaise, or else a dish of sliced oranges and cookies. Cheese With Potato Puffs. One cup of mashed potatoes, one- fourth cup of milk, one egg, one-hall Hotcakes Win With Golden Crown On Top! N over hotcakes. OTHING beats Golden Crown for a_topping It's rare, mellow flavor, a prized gem of old Southern cookery, blends with .‘,.hfi rneakes‘ in a way that_ makes the appetite or Golden Crown Table Syrup young and old. It contains dextrose, vi iron, of Southers [Recipes shall be sent on request. Just write forit. repeated encores. brings health and mai whi With it you may have canned | May Have Dish as Feature teaspoonful of salt, one-half cup of grated cheese. Beat the potatoes with milk together until thoroughly mixed. Add the egg and the salt and beat thoroughly. Finally add the cheese. Bake in muffin tins in a slow oven 10 or 15 minutes. A similar dish may be made by scooping out the inside of a baked potato and mixing it with cheese as above. Fill the potato-skin shell with the mixture, return to the oven, and bake until light brown. Sweetbreads with mushrooms are a delicious “company” dish. If you want an easily prepared company luncheon have boulllon, strips of toast, sweet- breads with mushrooms, canned peas, pineapple salad and tea. Put a marsh- mallow on top of each slice of pine- apple. Sweetbreads, Mushrooms. ‘To prepare sweetbreads with mush- | rooms, place a pair of sweetbreads be- tween two plates under a flatiron after they have been soaked and blanched. When they are cool lard them with | strips of fat salt pork. Prepare a cas- serole by lining it with strips of bacon, slices of carrot and a little minced onion. Put the sweetbreads in the dish and add a cup of meat stock. Cover the dish and put it in the oven. When the sweetbreads are tender re- move them and serve immediately with mushroom sauce. To make this cut a quarter of a pound of cooked mush- rooms into dice, add four tablespoons of cooked macaroni or spaghetti cut in half inch lengths and a pint of broth, and simmer. flour rolled in butter. e Arrow Guides Other Ships. as have occurred off the Europen coast this Winter, the Batavia V, a Dutch liner, has introduced a large electrically illuminated arrow to point the direc- tion other vessels should take in pass- ing. The arrow has béén installed across the bridge of the Dutch ship. onions, 5 cents a pound; beets, 10 cents | pound; loin lamb chops, 60 cents; stew- | cutlets, 65 cents; breast of veal, 35| Thicken with a little | To prevent collisions of ships such | FOOD PAGE. Neglect. Most women grow old and lose their looks because they make no attempt to hold efther youth or beauty. Or because they make spasmodic attempts. If you feel that you look the least bit less at- tractive than you did 10 years ago (as- suming you are a grown woman, aloi in the thirties) or that you have age: in the last five years, it is up to you to do something about it at once. Your complexion? It need not lose its freshness. Really skilled beauty treatments will help; you must find some one who knows massage to show you how to do it yourself, and you must provide yourself with the right sort of cleansing, flesh building and astringent creams and lotions. And you must use ice lavishly as massage, if you are show- ing any wrinkles. Your hair? Tonics will keep it thick and healthy, and healthy hair will be glossy, attractive and will keep its color. When it begins to lose color and gray hairs appear, there are some years yet when henna can be applied, not long enough to color the hair as a whole, but enough to stain the white threads yel- low, so they do not show up so much, Even with black hair, this can be done, while for naturally reddish or blonde hair, the henna is good for many years. It must be done by some one who knows | her job, at least, for the first few times. course, it is not | GENERAL | BAKING | COMPANY |' BEAUTY CHATS BY EDNA KENT FORBES > Your figure? That's up to you. Kee slim and you'll look young. " Diet ant exercise. Above all, keep your min alert and young. I can't teil you how, that's up to you to find out, too. Therg is no reason for a woman to lose her ate tractions. It does take a certain amount of time and thought to go on béing young d pretty, but isn't it worth deing? A. K.—All the materials mentioned in the cream formula may be purchased a§ any drug store. Mrs. M. F.—You need a good docton to help you, and I am sure such a ong will very soon find the cause for all your weak and nervous spells, C.—Massage the fleshy places oves your knees and also go on with the dancing, as that will do much to im= prove them. .. To Prepare Grapefruit. When preparing grapefruit for fruif cocktail or salad, the usual method of removing the bitter white membrane is very tedious. Following is a simple method: Submerge the whole grap fruit in boiling water, peel and all, leg stay for a few minutes, then place in cold water and the fruit can then prepared in a few minutes. Orang: can be prepared in the same way. You loaf is “as good as Bond Bread® When people want to speak in the highest terms of anything, they say “it is as good as gold.” Of as-good as gold unless it is gold, and no bread can be as good as Bond Bread unless it is Bond Bread. After all- there is no bread like Bond The home-like loaf *Digestible as milk Try this delicious new Cheese Flavor today adults. . . sedentary elderly people— everyonecan digestVelveeta. Velveeta spreads like butter, slices when slightly chilled, andis perfect for cook- ing and toasting. Your grocer hasitin Something utterly new and different in flavor —plus precious health qual- ities! In Velveeta, Kraft-Phenix’new cheese food, all the valuable milk sugarandmineralsareretained. A pat- entedprocess. Youngchildren. .. active half pound packages. Try it today. KRAFT. PHENIX CHEESE CORPORATION Makers of famous “PaiLaperrria” Cream Cheese elveeta The Deliciou; New Chee Food‘~ ¥