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WOMAN'’S PAGE. How to Make Lingerie Bands BY LYDIA LE BARON WALKER. BANDS LINGERIE HELP DAINTY UNDERWEAR IN “NEAT nothing. In both cases they must be dainty and beautiful, or they are value- less as far as the ornamental features are concerned. One of the most attractive lingerie bands 1 have seen lately is made of a length of ribbon at one end of which is a ribbon and lace buckle. There is no prong to this buckle. is really nothing more or less than a circle, or oval, cut from cardboard and covered with the ribbon. outer JOLLY POLLY A Lesson in English. 1 GUESS 'Ll INSPECT THE NTED AUTOMOBILE WHICH OBEYS THE HUMAN VOICE. THIS DEVICE SHOULO BE A BOON TO. REAR SEAT DRIVERS. Bebe.—“I think I'll inspect it” is the correct form, not “I guess I'll in- spect it.” The noun boon means a benefit; a E:: a privilege; a favor; as, “The - x;llol unbought justice was a boon or_all.” Used as an. adjective, boon means ' merry; jovial; convivial; as, “He was ' my boon companion.” i For a prompt reply to questions, plesse | inclose stamped envelope. i ‘gowns,” * ys. | etc., on the different ribbons. buckles should have openings large ;imgh:«:p‘m rlbbg: run '.hm:lh them ‘straigl This is impor- tant, for the size of the-pile of lingerie will differ at different times, a ribbon will mar the beauty of the accessory. If one has left-over pieces of lingerie silk she can cut it in strips, and make a rolled hem the es and use tead of the ribbon. It will be dainty if the silk is light and to be joined together must hemmed and then fagoted together with crochet silk, or the pieces can be joined with a flat felled seam. A bow of ribbon can be used in place of the buckle. 2 A rosette of gathered silk or lace also makes an attractive finish for the ribbon in place of the buckle. It is wise to have a strap under the rosette 50 the end of ribbon after surrounding the W can be run through it and thus hold the pile of lingerie sufficiently (Copyright, 1930.) Chicken Supreme. Reheat three cupfuls of diced cooked chicken in the following sauce: In & saucepan melt, but do not brown, three tablespoonfuls of butter and mix with it three tablespoofifuls of flour. Add one cupful of cold chicken stock and stir constantly until brought to a boil, then add three-fourths cupful of cream or rich top milk, one-fourth teaspoon- ful of paprika, half a teaspoonful each of salt and pepper, and again bring to a boil. In the meantime saute in two table fuls of butter and one cup- ful of mushrooms, cut in strips or diced, until tender. Now add these to the creamed mixture and place all over hot water for 10 minu! and just before serving add one teaspoonful of lemon juice and one tablespoonful of minced parsley. Serve in patty cases or on toast. MENU FOR A DAY. BREAKFAST. Stewed Apricots. ‘Wheat Cereal with Cream. Scrambled Eggs. Graham Muffins. Coffee. LUNCHEON. Maryland Oyster Stew. Orackers. Prune Whip. Wafers. Tea. DINNER. Clear Soup. Baked Halibut. Hollandaise Sauce. Delmonico Potatoes. Green Peas. Pineapple Salad. Banana Pudding. Coffee. GRAHAM MUFFINS. Sift together one cup of graham flour, one cup of white flour, one- quarter cup of sugar, one tea- spoon of salt and three tea- spoons of baking powder. Beat one egg until light, add one cup of sweet milk and stir gradually into the flour mixture. ' Beat thoroughly, add one tablespoon of melted butter; half fill but- tered and heated gem pans and bake about one-half hour. OYSTER STEW. One quart of oysters. Put one pint of water in a saucepan and let it simmer, then rub the yolks of three hard-boiled eggs and a spoonful of flour together and stir in. Put in also one- eighth pound of butter in small pleces, one-half teaspoon whole alispice, the juice of a lemon, salt and pepper. Let it simmer ten.. minutes, then. add the oysters and serve immediately, BAKED HALIBUT. Two pounds halibut, two cups tomatoes, one cup water, one sliced onion, three cloves, three tablespoons flour, three-quarter teaspoon salt, one-third into hot mixture. Add salt and pepper, cook 10 minutes and strain. Clean fish, put in bak- ing pan, pour around half the sauce and bake 35 minutes, bast- ing often, Remove to hot platte: pour around remaining sauce and garnish with parsley. tinted any color, quickly and easily. Defies detection ROWNATONE GUARANTEED MHARMLESS e THE EVENING. STAR, WASHINGTON, D. C., SONNYSAYINGS * BY PANNY Y. CORY. Here's yer uvver rubber, drandpa! LITTLE SISTER BY RUBY HOLLAND. “If ladies and mens tan call me by my first name without detting spankt, why tan’t I call them by their first n;ne,;s‘ without dettin’ spankt with a shoe? Eggplant, Calf’s Brains. One large eggplant, two slices toasted bread, “one , one-fourth cupful but- ter, one small onion minced, one set calf’s brains, salt and pepper. Cut the eggplant in half and scoop out the meat without breaking the in. Boil the scooped-out eggplant until it is tender, changing the water at least once dur- ing the boiling to avoid a bitter-tasting product. Then mash it. Add the brains, which have been parboiled in acidulated water; two teaspoonfuls lemon juice or vinegar to one quart of water, and then diced. Brown the onions well in the butter and add with the toast, broken into bits, the egg, well beaten, and salt r to taste to the first mixture. 1 together and put into the lant shells. Bake in a moderately hot oven (375 degrees F.) for 20 min- utes. This amount will serve four. Game for the Children. Cut some pieces of cardboard three inches by two inches, or any size de- sired. on which outline a picture of familiar barnyard animals. Arrange so that there will be three or four cards bearing a picture of the same animal. These three or four cards make one book. Make as many as you like. Shuffle the- cards, hand out three to each player, then proceed as in a game of authors. Very small children will enjoy playing this game, 2 Anchovy on Toast. Pound ther until smooth four boned anchovies, two hard-| yolks of eggs, one-fourth cupful of blitter and a little_paprika, the: through a sieve. If the anchovies were in salt and not in ofl, let d_for hours in milk ter 10 freshen. of toast, then spread them very lightly with anchovy butter, and on this place steamed egg. carefully fried o x‘um with umano:nd parsley. THURSDAY, DOROTHY DIX’S LETTER BOX essional man, is home but to 5 one weekly e I.Nmnuumwemelnwmuhlkwhhehflm family on Sunday. Their father, a. with the father should to cultivate the pal spirit that should exist between a dad and his boys. Many evenings I accompany him to various functions. The boys neighbor’s boys come in, or retire. rsue their studies, lisi are left to pu ey bables. Now the two older boys show signs of evenings with their nurse. What shall I school? do? Answer—If you are not going to attention and your soclety of evenings, boarding school than they are left alone give your children they will certain), with a servant. that my love and my interest in them would make me take a lot more trouble with them than any teacher would. And, secondly, I should want to enjoy them for & while, for heaven knows we have our children a short enough time as it is. us about the business of life, and if we we do not have them at all. So soon they are gone from do not have them when they are little After all, your problem, as I see it, is whether you shall stay at home of an evening with your children, or gad around with your husband, and that is not so simple as it seems, because the wife who lets a brilliant and sought-after hus- band leave her behind is surely opening the way for him to find another play- mate. So inasmuch as you are like the millionairess who, when somebody asked her how she could leave her little baby to go to Europe with her husband, re- plied, “I can hire a perfectly safe woman to take care of my baby, but I can’t hire a perfectly safe woman to take care boys off to school is the wiser choice for of my husband,” so perhaps sending the you. But what a mistake your husband is making when he sacrifices his children and his home for his career. and grasping at a shadow, and some day rved fand larger should be . | reverse this and increase the roominess his money Just to be friends with his bo; He is throwing away the substance of happiness he would give all of his fame and all of DOROTHY DIX. (Copyright. 1930.) Household Methods BY BETSY CALLISTER. House builders and planners have re- cently discovered that one very good place to save space is in the kitchen. But the small kitchen is a failure, a source of endless worry to the house- wife who tries to work in it if it is not planned with care and equipped with well-planned shelves and cupboards. In the small kitchen there literally must be a place for everything, In the large | kitchen order can be preserved even when things are occasionally misplaced, but in the small kitchen carelessness in this direction usually means confusion. ‘We have grown accustomed to having the space beneath'sink and drain boards left exposed. Most of us remember the old-time cupboard beneath the old-time kitchen sink—a rather damp, distressed place at best. Most housewives kept the scouring board there, with an ac- cumulation of scouring bricks and little cloths for cleaning knives. Fortunately, these unsightly cupboards were ripped out when open plumbing came intc fashion. Still. there is space beneath sink and drain board that can be used to advantage in the very small kitchen. There can be an open place directly around the pipes, with cupboards at each side. The cupboard should, of course, have doors to keep out dust when sweeping. Properly fitted with cup- board doors, this offers a good enough place to keep all bulky baking dishes and cooking dishes—the vegtable press, the meat grinder, etc. ‘The space over a door offers a not in- appropriate space for a shelf if you really are at a loss for room in your small kitchen. Remember that this will be a warm spot, usually dry. Such conditions make it a satisfactory place to keep bars of soap neatly arranged with their wrappings on, supplies of soap powder, scouring powder, bluing, starch and other laundry and cleaning | supplies. | 2 | Closets for Comfort. | 3 | Most houses and apartments are built | on the general supposition that the more and larger your rooms, the more your closets, though it wouldn't be a bad idea to and number of closets as you reduce the number and size of your rooms. have spacious closets, shelves and cup- boards enough to store all articles not feet of area adds enormously to a closet without giving any appreciable space to a room. You can get along with a very small kitchen, a veritable kitchenette, if you see to it that along the wall space of that kitchen you have numerous shelves, closets and cupboards. And you can get -along with very much less equip- ment in the way of cupboards if the kitchen is spacious enough to provide for full equipment in tables and other articles of kitchen furnishin, S st i Never-Fail Soup. Stir three tablespoonfuls of melted butter with three and one-half table- spoonfuls of flour to a smooth paste and add two cupfuls of canned strained tomatoes ually. When it has boiled, a teaspoonful of onion juice. Heat one and one-half cupfuls of milk or cream in a separate pan and blend with the ring the mixture pan to the other. Do not stir. nful of whipped cream to fore serving. Add a t each dish Macaroni With Beef. Break two cupfuls of cooked maca- roni in half-inch pieces and boil until soft. Remove the tough skin from one- fourth pound of thinly sliced smoked dried beef and separate into pleces. Cover with hot water, let stand for 10 minutes, then driin. Arrange in a but- tered baking dish alternate layers of macaroni and beef, pour over two cup- fuls of thin white sauce, cover with three-fourths cupful of buttered crumbs, and bake in a hot oven until the crumbs are brown. Halibut Timbales. Take half a pound of uncooked hali- but cut fine, pound it, put it through a strainer, heat one cupful of grated bread crumbs with half a cupful of milk, and stir to a smooth paste. Remove from the fire, add the fish pulp, one tea- spoonful of salt, and a little white pep- per. Fold it lightly into the stiffiy beaten whites of five eggs. Fill a mold or molds, and place in a pan of hot water in the oven for 20 minutes. Serve It is a fact that you can get aloni ‘with very much smaller rooms and not feel crowded or ham if you with a tartare sauce or hollandaise sauce. needed to have exposed. And a few | violently, doubtless because it is not in- | dony Always | Used! This is the record of White House Success 'W'IDTE HOUSE, the quality cof- fee, has always been the fa- vorite of those who want the best —and it always will be. True, it costs a few cents more, but still it is more economical touse. For you get more cups from each pound of White House—fur. thermore—youenjoy the coffee that has thefinest flavor ofall. Now that White Houseisreducedin price (the quality never hasnorneverwill vary) you,too, can enjoy its unrivalled flavor at a cost that you, a short time ago, paid for inferior brands. It is sealed in tins to keep the flavor in. WhiteHouseCoffee Portsmouth,Va. DWINELLWRIGHT COMPANY Boston, Mass. Chicago, IIL Let the gleaming contents of this quaint Log Cabin ripple forth on tender, steaming grid- dle cakes. Taste that maple? It came to you from the two most famous maple forests in the world— Vermont and Canada. Not one delicious maple, but two! Gorgeously rich, blended together, made smoother and mellower, with pure Southern cane! No wonder it's doubly: de- licious! No wonder you’ll love it morning after morning after morning! CABIN SYRUP ©1930, G. F. Corp. MARCH.. 13, 1930. ‘When the Schuetzen-Verein festivals ‘were a big yearly event on the grounds where the American League ball park is now located. Bread Sauce. You either do:like it or you don't, says the Englishwoman when speaking of bread sauce. And, as' every one knows, most all English people do like it, while ‘with Americans visiting in England it is usually just about “50-50.” e would-be. epicures condemn it cluded in the list of some hundred or 50 sauces that.the French cook likes to make. It is distinctly British. The English cook uses it where the French cook would“use*a white sauce, adding various seasonings to it to suit the occasion. Bread sauce is.frequently served in England with chicken, whereas we, of course, would" almost invariably serve “gravy.” We. Americans, you know, are noted for our everlasting gravies. Mashed potatoes served with gravy, one European observer seems to think, is the most typical of all American dishes. Wherever you go in America, he says, you can_ find an American eating mashed potatoes and gravy. So in Eng- add one-fourth ful of bakin Soda, Talf a teaspoonful of salt and half | P8I Instead of the clove, some cooks use fior nutmeg-and some use no spice all. Tuna Fish Loaf. Turn one can of tuna fish into 8 strainer ‘and pour cold water over it. ince it ‘with one cupful of cold boiled Tice and one egg well beaten. Add three-fourths cupful of milk, one teaspoonful of sajt and a few grains of nutmeg. Turn -into a well-buttered loaf pan and cover with bread crumbs. Dot with butter and bake until well e. Serve with white sauce to which « Hard-boiled egg-has been added. B FEATURES.' Straight Talks to Women About Mone BY MARY ELIZABETH ALLEN. Out of a Job. ‘When the husband in any woman's life is out of employment it is time tc be practical in the real sense of that word. While it is assumed that the | iqf wife will bolster up his morale, en- courage him and keep his spirits up- lifted generally, it is not always pre- cisely clear how this may actually be done. Mere words are not only useless, but they often influenice a man to be- lieve that they are the whistling of a small boy in the dark. Practical measures help materially. First of all, when the family's income ceases to flow in for a while economies A Sermon for Today BY REV. JOHN R. GUNN. More Room for the Spirit. “And because the haven was not commodious.”—Acts, xxvii.12. And that is just the trouble with most of the havens in which men settle themselves—they are not commodious enough. They may be commodious enough to accommodate the needs of the but not to accommodate the needs of the spirit. Room—always more room! That is the imperious need of the human spirit. As one writer puts it, “We may exist; ‘we may breathe; we may endure in some special nook of thought and action; we may earn a livelihood; we may eke out the sustenance of life; we may keep body and soul together; we may be sig- nally proficient in our profession or business; we may think automatic thoughts and perform automatic deeds in the little corner of God's great world that we have chosen as our pwn—but it we would live, live in the big, the noble, the exultant way, our spirit must go forth, as did the Jews in ancient times, in a great and wide dispersion.” ‘The writer .adds: “The farther our spirit ranges through the exhaustless spaces of thought, of literature, of his- tory, of faith, of hope and of love, the more jubilant will be the surge and beat of the blood in our veins, the fuiler, the sweeter the joy of our hearts.” If you would live this full and happier life, you must find more commodious room for your spirit than that afforded by the narrow sphere of the office, the shop, the kitchen, the monotonous rou- tine of the day. And this larger room you will find, not in a larger, material sphere, but in the larger world of thought, faith, hope and love. New Way To Improve Skin | “A wonderful discovery is the new | | French process which gives - | | GLO Pace Powder its unparalleled | | smoothness and makes it stay on longer.” Margarett De Coursey, gifted | | Ziegfeld beauty, loves MELLO-GLO | because it is the purest powder made | —its color. is. tested. Never gives a | pasty or flaky look! Banishes shiny || | noses. WHIl not irritate or clog the | | pores!. Its youthful bloom- stays on | longer. -Advertisement. gin again with a new firm’ left off with the old one. In that case otn toe home by Giatiat her own abor to of her will make it easier for her husband to make the temporary sacrifice of It is common to find that suc rifice is necessary and it does not help matters to urge Henry to “wait for something better” or to “turn down such a ridiculous offer.” Something better may not turn up for several months and the offer may not seem so ridiculous then. It is a matter of plain business sense that a man may be worth one salary wo one firm and an altogether different one to another concern. In time it is pos- sible that his worth will'increase with the new house to the old figure. The wife must consider the situation intelli- gently and frankly. Pose and bluff im- ress the neighbors, but they won't Blfluenu the dunners. A little wisdom at home, a little help- ing hand in economy and employment and a sympathetic, practical attitude is what the husband out of a job requires. ‘The future position,, happiness and prosperity of the family often depend upon whether he receives them. AL that famous flaver of PEP, All the nutrition of whole wheat. And just emough bran to be mildly laxative. PEP — Energy — Health! You get them all in these better bran flakes. So good, you'll want & second bowlful. Made by Kellogg in Battle Creek. « ‘PEP BRAN FLAKES : 9 “Simplified Baking’’ —with never-failing satisfactory results—is the secret of the growing popularity of Self-Rising Until you actually put it to the test it is diffi- cult to understand what a difference there is in results due wholly to the e_xilfin( differences in flour. Self- ing Washington Flour is made for you —to meet the facilities of your kitchen—to react to your expectations in all your recipes when bs ing powder is indicated—biscuits, waffles, etc.— without the expense or bother of mixing it. And with really better results—results that you will not enjoy with any other flour. Made of a special growth of wheat — milled by a special process that insures standard- ization and absolute purity. Self-rising Washington Flour and Plain Washington Flour (the all-purpose flour) constitute the “Pantry Pals” —the housewife’s best friends when there is baking to be done. Both Plain and Self-ri Flour are for Washington sale by grocers and delica- tescens—in all sisesifrom 2-Ib. sacks up. You can economically buy the 12-b. and 24-lb. sizes—for ALL WASHINGTON FLOUR IS GOOD UNTIL USED. Wilkins-Rogers Milling Co. o