Evening Star Newspaper, May 30, 1930, Page 14

FOOD PAGE. Platter Features in Meals Centerpieces and Vario us Schemes for Suppers and Luncheons—Vegetable Platters. Whole-Meal Spinach is deliclous when bolled, chopped and J)mperly seasoned with salt, pepper and butter, then molded in pan or bowl and kept hot over boiling ‘water until serving time. Inverted as a centerpiece on a hot platter and cov- ered with halves of hot hard-boiled eggs. one can arrange around it a very tempting dinner. Carrots, beets, cabbage or caulifiower meke good color contrasts that tempt the appetite. New cabbage boiled whole, then cut into quarters without separating the pieces, is another tasty food centerpieca capable of many variations. Pour over it meited butter in which are chopped parsley and thc hard-boiled yolks of some eggs grated. Around this may be served peas, eggplant, tomatoes and other vegetables of contrasting colors, with strips of crisp, broiled bacon or bam. A light sprinkling of paprika or ehopped parsiey helps to make creamed dishes more attractive through contrasts 1n color, but overdecorating with these should be avolded. Soups may be gar- nished with parsley, either chopped or with a small sprig, with a small celery leaf or two, wit.. cooked carrots or beets cut into small fancy shaped pieces, with | a few croutons, or with kerneis of pop- | corn. The grouping of vegetables to | secure appetiz should be | practiced whenever they are served. Platter of Sweetbreads. | As soon as sweetbreads are received | from the market th into cold water and for an hour. Then drain and cook slowly in salted boiling water for 20 minutes. Drain again and plunge into cold water. Carefully remove all mem- brane and unsightly portions, and put in the refrigerator until ready to use as ZTollows: Separate one pair of sweetbreads into pleces a little larger than an oyster, dip in cracker crumbs, then in beaten and again in crumbs. Fry until a 3:9 brown in butter with a little lard added, to prevent burning. Make a white sauce with two tablespoonfuls of butter, two tablespoonfuls of flour, one- fourth teaspoonful of salt and one cup- ful of cream. Add one small can of mushrooms, 12 olives, two pimentos and two hard-boiled. eggs, all cut into pieces, to the white sauce. Toast some points of bread. Put the sweetbreads in the center of a platter, arrange the toast m in a pattern around the sweet- and pour the sauce over the toast. Breakfast Platters. Omelets with variations make appe- tizing breakfast platters. A plain puffy omelet is made as follows: Beat two eggs, the whites and yolks separately, add one tablespoonful of milk to the yolks and a pinch of salt and pepper and beat. Beat the whites until per- fectly dry, the success of the omelet de- pending upon this. Fold together and pour onto a hot buttered pan. Varia- tions of this plain puffy omelet, or a plain French omelet, may be made by adding any of the following ingredients to the omelet before it is put into the to cook or by spreading one of Pem on top fust Before the cmelet, 18 folded. Allow one tablespoonful of the mixture to each two eggs used. Chop some bacon into small 3 ssute until crisp, and when folding a pufty omelet place the bacon over the . Place three or four whole strij crisp fried bacon around the ol when placed on the.platter. You may add chopped him to the Exelethto{ a change, or ch 0ol chicken n|-e In 1ut.”m kind of minced Sandwiches. cooked meat may be scattered over the center of the omelet while it is cooking. The meat may amount of fat before it is added to the omelet. You can use any kind of cooked fish. Chop it fine, season with salt and pep- per and moisten with a little cream. Spread on the omelet before folding it. Cooked left-over vegetables, one veg- etable alone or twdo in combination, |may be used. Mash the vegetables | through a sieve, mo'sten with a little ‘mllk‘ cream, or gravy and season with salt and pepper. Lightly spread the | mixture over the omelet before folding. | One tablespoonful of chopped onion | and one teaspoonful of chopped parsley make a good combination. Add to the omelet mixture before cooking. Grated or goux;d cheesle sclhlllierid over the center of an omelet while it is cookin adds a good flavor. o Plate Suppers. On a platter form a solid mound of mashed potatoes make a depression in the top and fill with buttered peas. Make cylinder-shaped meat croquettes and place them at intervals around the potato mound, with sprigs of parsley between the croguettes. Make dividing lines on a platter with mashed potatoes put through a pestry bag. Fill the sections with creamed spinach, carrots and buttered peas. Pile hard-cooked cggs in the center of the platter. Dip large cocked asparagus tips in butter, fry them in deep fat until a golden brown and arrange on a platter with beets and creamed cabbage. In the center of a serving platter place half a grapefruit shell filled with boiled dressln% to which has been add- ed one cu of whipped cream. Around this arrange cubes af aspic made of finely chopped celery and cucumbers, then & ring of stuffed eggs, then the outer ring of chilled tomatoes scooped out and filled with crab meat. Serve with caviar or smoked salmon sandwiches. Sandwich Luncheons. For‘a quick meal nothing is better than a sandwich plate luncheon, either cold or hot sandwiches. Served at the table and eaten with a fork, they may be made from substantial slices of bread and contain a generous amount of a hearty filling. Sandwiches of sliced or chopped meat served with hot gravy, and toasted cheese:sandwiches with tomato sauce, are examples of simple hot sandwiches. Hot mashed potatoes, or potato chips, served with gravy, may be added to any of these lates. G Left-over roast beef, sliced thin and heated in its own gravy, to which is added a dash of horseradish or chili sauce, may be served -faced style— that is, with the bre on a plate and the meat placed on top of both slices, or regular closed sandwich style. Potato chips and cold sliced tomatoes or cucumbers may complete this sand- wich plate. Boiled or baked ham, ‘sliced and warmed up in chili sauce, or orange and raisin sauce, makes delicious sandwich. Combination vegetable salad served with this is: delicious. ~Broiled or_fried pineapple may also be served. nced ham and eggs scrambled with finely chopped green peppers, and onions if liked, when placed between uttered toast, mlk:‘ good sandwiches and are very appetis 5 Spread a slice of rv‘l’lfle bread with soft yellow sandwich cheese. Cover with & second slice of bread and toast the sandwich on both sides. Also DAILY PATTERN SERVICE. Lead the Mode. ‘The printed crepe silk jacket costume of sports character is outstandingly ahic. All the smart young things are wear- e m?:dl‘fiy e T especially sul justrats o] ular, The all-around box plaits of the Sirt stamp its vecent arrival from The hips sre minimized by hip yoke that is cut quite deep to mold the figure. ‘The blouse is sleevelegs. It is attached fo the skirt, held in by belt at natural waist line, ‘The simple box jacket is collarless, which is most comfortable fashion for warm weather wear. An applied band ides interes! trim at neck. It carried down front and along er edge. 2 Style No. 662 can be had in sizes 16, 18, 30 years, 36, 38, 40 and 42 inches It's most effective for Summer sports in white washable crepe silk, with jacket in chartreuse green with white trim. ‘The dress repeats the green in belt and trimming bands. Printed and piain linen is a nice com- bination. For a pattern of this style, send 15 cents in stamps or coin directly to The Washington Star's New York Fashion Bureau, Fifth avenue and Twenty-ninth street, New York. that when you send for a slice of raisin bread, having previous- 1y cut the white bread and the raisin bread the same size. Remove the cheese sandwich from the oven and cover the top slice with a slice of tomato and a leaf of lettuce, using mayonnaise on the tomato if liked. Cover the lettuce with the slice of toasteed raisin bread, spreading it with a mixture of chopped dates and nuts, and serve open-face style. Using two slices of rye bread and one slice of raisin bread, cut in the same size, cover one slice of rye bread with a slice of baked or boiled ham. Cover the other slice of rye bread with a well drained cabbage slaw mixture. Cover the slaw with a leaf of lettuce. Place the slice of raisin bread on top of the lettuce and spread it out for an open-face sandwich with grape- {fruit marmalade or conserve. ‘Whole-Meal Sandwiches. ‘Toast lightly some fresh white bread, using three slices for each sandwich. Butter the toast, and on the first layer spread a crisp lettuce leaf, then a slice of cold chicken or turkey well seasoned and with a small amount of mayon- naise added, then a slice of toast, plac- ing on the second slice several strips of crisply fried bacon and some sliced tomatoes, spread over generously with mayonnaise. - Cover with a third slice of toast and fasten with small tooth- picks. Serve while fresh. If desired, the sandwich mnylbe (lm\!hedpe::’tel’ir olives, pickles, 'sley or green rings. I;ny kin%“nl cold sliced meat may be used in place of turkey or chicken. Tuna fish also makes a deli- clous variation. Thinly sliced strips of green pepper may be used in place of lettuce, and canned pimentos may be substituted for the sliced tomatoes, if det sired. Mash one can of sardines to a smooth paste and mix with them two hard- cooked egg yolks which have been riced. Moisten with mayonnaise, spread be- tween rather thick slices of white bread, and toast on both sides, Serve with a cheese sauce made as follows: Add three-fourths cupful of grated cheese in ne cupful of milk and cook until {?wochnsepl.! melted. Add three beaten egg yolks and cook in a double boiler until thick, stirring constantly. Add half a teaspoonful of salt, a few drops of tabasco sauce and a few grains of cayenne. Pour this sauce over the sandwiches. Open Sandwich Platter—On one end of a large platter place a pile of thin slices or rounds of bread. Arrange on |t latter slices of tomato, cold tongue, pickles, lettuce and little pay cups containis mayonnaise dressing, also some ;u“: of celery, a cube of cream cheese and some olives. Give each guest s plate, knife and fork, and let each one make up & sandwich to e taste. These ingredients may be changed or added to, according to the require- ments of the occasion and the desires of the hostess. Egg Salad. Serving four. Three hard-cooked eggs, diced; one cupful diced celery, one-fourth cupful chopped pimento- stuffed olives, two tablespoonfuls chop- ped sweet pickles, one tablespoonful chopped onlons, one-fourth teaspoonful salt, one-fourth teaspoonful pepper and one-third cupful salad dressing. After Your Daily Bath A Soothing Douche to Promote Charm Astringent Powder has long been recognized as a beneficial and re- freshing preparation to insure” milady’ sonal Bafe, yetpowerful enough to ban- ish " disease- breeding the . actesia. One or two teaspoonfuls quart of warm water s00thing, demeficial douc S0c AT ALL GOOD DRUG STORES Key's Astringent Powder be browned in a small | 'HE EVENIN Home in Good Taste BY SARA HILAND. There is something very lovely and delightful about the old flower prints| and reproductions of the originals. Deli- cate in coloring, they lend themselves to the decoration of simply furnished rooms where schemes of the early American character are being achieved. | In the upper left of the illustration is shown a picture framed with passe partout. It is a copy of an old French flower print, the mat is of ivory to match the background. and the passe partout is pale green, repeating the pre- dominating shade in the design. In the shades shown on the firtures in the lower part of the fllustration are decorations' which are reproductions of | old botanical prints. These, like the large one, are very light in coloring and make excellent adornments for the sim- ple parchment frames. Either of these articles would be good as decorative details for a bed room with poka dot, cross-bar or other con- ventially designed wall Y:.per, ‘Where some variety of pattern desired to make the scheme more complete. (Copyright, 1930.) Ham Loaf. Serving of six. One and one-half cupfuls chopped cooked ham, one cup- ful soft bread crumbs, two tablespoon- fuls chopped onions, two tablespoon- fuls chopped celery, two tablespoonfuls chopped green peppers, one cupful to- matoes, one egg, two tablespoonfuls butter, melted, one-third teaspoonful salt and one-fourth teaspoonful paprika. Mix ingredients and pour into loaf pan. Bake 40 minutes in moderate oven. Serve cold or hot, cut in slices. AR, WASHINGTON. MENU FOR A DAY. BREAKFAST. Shredded Pineapple Bran with Cream Creamed Chipped Beef Hot Corn Cake CofTee LUNCHEON. ‘Baked Beans, Pepper Relish Brown Bread Rhubarb Sauce Maple !.r-lyer Cake ea. DINNER. Cream of Spinach Soup Baked Pork Chops Delmonico Potatoes _Green Peas Cabbage Salad. Mayonnaise Dressing Chocolate Tapioca with Whipped Cream Coffee CHIPPED BEEF. Put piece of butter size of egg in frying pan. When melted add one-fourth pound chipped beef, let fry until well browned, stir- ring often to keep from burning. ‘When well browned add one pint milk. When it bolls thicken with one heaping tablespoonful flour blended with water. This has a very good flavor because of browning the meat. LAYER CAKE. Cream together one-half cup- ful shortening, cne cupful brown sugar; add one egg and beat five minuies. Mix one and three- fourths cupfuls pastry flour, three teaspoonfuls baking powder, one- fourth teaspoonful salt, one-half cupful milk, few drops mapie flavor, add little flour and milk until all is used; bake in layer tins. Put this frosting between and on top: One and one-half cupfuls confectioner's sugar, but- ter size of walnut, one teaspoon= 1ul cocoa, few drops maple flavor; add hot water, few drops at time, until you get it as you want it. Beat with fork until very creamy. CHOCOLATE TAPIOCA. Four cupfuls cocoa made the strength for drinking, one-half cupful tapioca, one-half cupful sugar, pinch salt, vanilla, Add * tapioca, sugar and salt to hot co- coa and cook in double boiler 15 minutes, stirring often. Remove from fire and flavor with vanilla. Serve cold with whipped cream or sugar and cream. Salads Appear as BY SALLY MONROE. ALADS are more and more s part of the ordinary American dietary. Perhaps we haven't reached the degree of salad eating that some Europeans have. In an Armenian restaurant in any of the larger cities here you might see how the people of that part of the world eat salad. They have a whole head set before them—well washed and crisp. They break off two or three leaves at a time, wrap about them a piece of their almost paper-thin bread, dlfl the ends of the leaves in sour milk—and fall to munching like a rabbit. The whole lettuce disappears with surprising rapidity and, of course, the concoction is exteedingly whole- some. Well, maybe we don’t go in for let- tuce like that, but certainly we do eat many salads—a great deal of salad. Look at the menu card in any of our tea rooms or cafeterias or restaurants to prove this point. Look on the table of the average American family for further proof. ‘Where once lettuce was served oc- casionally with cream or vinegar and sugar, some sort of salad is now served every day, either at luncheon or din- ner, and sometimes at both meals, Good Combinations. Here are some good combinations: Ripe or canned pears, skinned, halved and served with cream cheese in the core cavity on lettuce, with French dressing. Prunes stuffed with cream cheese, on lettuce, with French dressing. Dates served in the same way. Cream cheese and nut balls, on let- tuce, with mayonnaise -or = French dressing. Pineapple slices, with cream cheese ball in center and two strips of pimiento Iaid across. On lettuce, with French or mayonnaise ing. Pineapple diced, halved hard grapes and diced ripe peaches, with mayon- naise on lettuce, Diced apple, diced orange and broken nut meats, mayonnaise and lettuce. p, cool bacon on watercress, with French dressing. Diced beets and peas, mayonnaise and lettuce. Green pepper stuffed with cream cheese and nut meats, sliced on lettuce, with mayonnaise. Hearts of celery stuffed. with cream cheese and sliced on lettuce leaves, with French dressing. A slice of tomato, thick, with a cream cheese ball and mayonnaise on lettuce. ‘Two strips of brolled bacon criss- crossed across a slice of tomato, on let- tuce with mayonnaise. A little pat of cottage or cream cheese, with & teaspoonful of currant or bar-le-duc jelly on lettuce which has been well dressed with French dress- g. String beans and shredded carrots, with mayonnaise, on lettuce. Endive with orange segments from which the skin has been removed, with mayonnaise. This salad is capable of very attractive arrangement. Place two segments of orange lengthwise and nicely fitted into a strip of endive, with & spoonful of thick mayonnaise between e pleces of orange. Place a couple of other leaves of endive on the plate. Chopped celery and beet, with may- onnaise, well mixed and served in a cup-shaped piece of lettuce. Halves of canned pears, drained of all juice and sprinkled with chopped pe- brighten things up. It ‘makes everything taste , and makes good oods taste better. it Ty L Mainstay Of Many Wholesome Meals can nut meats, with mayonnaise or French dressing. Sliced stuffed olives and sliced celery hearts with mayonnaise on lettuce. Questions. Among this week's interesting queries are these: “Please tell me how to preserve rasp- berries.”—Mrs. K. ‘Weigh them and weigh an equal amount of granulated sugar. Put the fruit in a saucepan, bruise it with a ‘wooden spoon. Put it over the fire and let it boll, carefully, so that it will not burn, for 15 minutes. Add the sugar and boil until the sirup jellles when it is poured on a cold plate. Skim it thor- oughly as it boils. Pour the preserves into sterilized jars, lifting them out of bolling water just before you fill them and place the jars, uncovered, in the sun to cool. When the fruit is cold cover it with parafin, “I'd like a good recipe for choco- late caramels.”—Molly H. ‘Two tablespoonfuls of butter, one- half cupful of milk, one-half cupful of sugar, one cupful of molasses, four squares of chocolate, one cupful of wal- nut meats, broken in fine pleces. Put butter in & porcelain saucepan and Wwhen melted add milk, sugar and mo- s. When these are at the boiling point, add chocolate, finely grated, and cook until brittle when tried in cold water. Stir often to prevent mixture from sticking to pan. Remove from the fire, beat four times and then put in the nuts and two tablespoonfuls of vanilla and turn into a buttered pan. When cold, cut in squares and wrap each in parafiin paper. o Potato Salad. Cut some potatoes in half-inch cubes, chop an-onion fine and serve with dress- ln&ol vinegar, salt and sugar. ‘ou may add hard-boiled eggs, celery, cucumbers or pimentos to the above and make a very palatable salad. Serve potato salad with sour cream dressing, with . mayonnaise or with Pl 1“%}.1« be lain may also be servi with Prench dressing or with hot vlnz‘; gar dressing. For beautitul walls buy Farbo Water Paint. It won’t rub off. Apply it yourselt- right over the old wallpaper. Sold by All Good Peint end Hardware Stores D, L. FRIDAY, Last Hours of MAY 30, 1930. Great Fighters Failure to Accept Stranger’s Warning Cost Caeser His Life. BY J. P. GLASS, “ON THE WAY A MAN UNKNOWN TO CEASER THRUST A SCROLL INTO HIS HAND.” On the evening of the 14th of March Caesar supped at the house of his friend | Lepidus. The conversation turned on death and | the kind of death most desirable. Caesar, who was signing some papers, while the others talked, looked up and said: “A sudden one.” That night his wife, Calpurnia, dreamed that he was murdered and that she saw him ascending into heaven to be received by the hand of God. In the morning she begged him not to attend the Senate that day. As he was not feeling well, he assented. The great conqueror was King of Rome in fact if not in name. He did not desire the name. He understood the Roman people. They believed in the republic, even though it was only a fiiction. They did not resent Caesar, ;,‘h!; dictator; King Caesar they would ate. The Senate would have liked to trap him into calling himself monarch. They | offered to make him king. He declined | the snare. It had becn the same when his friends in the army, who sincerely de- sired him to be crowned, had caused ;l;lt mob in the streets to salute him as ng. “Nay,” he said, “I am not King, but Caesa; Having failed to destroy Caesar by bringing odium upon him, the senatorial party, moved by ambition for them- selves and hatred of the conqueror, re- solved to kill him. They justified the murder by pleas of patriotism, saying he would doom the republic. On the 15th of March the Senate was filled. The conspirators were in their places with daggers ready, for the day had been set for Caesar’s death. When ! How to Beat the Love Game DorothyDix word came that he would not attend, they did nct relinquish their plans. They dared not let them go another day for fear of discovery. So Decimus Brutus vas sent to persuade Caesar to come. Caesar trusted him, thinking him honest. On the way a man unknown to Caesar thrust a scroll into his hands. “Read this at once,” he begged in a whisper. Caesar supposed the document to be some petition and thrust it among his other papers. Actually, it contained a clear account of the plot and a list of the conspirators. In the Senate Caesar moved fearless- ly to his seat. The plotters gathered around him. Tullius Cimber, whom he had just made Governor of Bithynia, presented & request. Caesar was not inclined to 3rant it. The other caught at his gown, | #s if in entreaty, and dragged it down over his arms. Immediately Cassius, Wwho was standing behind him, stabbed him in the throat. Crying out, Caesar caught the arm of Cassius. But now a ring of daggers surrounded him. He looked around to see not a single friendly face. Caesar straightened. He drew his gown over his head, gathered the folds about him that he might fall decently, and said no more. A shower of thrusts sent him to the ground. “Liberty is restored!” shouted Brutus, waving a bloody dagger, to Cicero. The Senate, shrieking and shouting, rushed into the Forum. Slaves picked up Caesar's body, mutilated by 23 wounds, and carried it home. Caesar’s murder did not preserve the republic. Instead it brought on a long jvil war, in which hopes of unity and onest, government were shattered com- vletely. (Copyright, 1030.) Gives Rules Jor Catching a Husband Depends on Type of Man—Map Out His Char- acter and Disposition and Adapt Your Strategy to It. Tauu: is no question that girls ask me so often as this: “How can I get my man?” Naturally no specific answer can be given to this question. There is no tried and tested, follow-this-rule-and-you-cannot-fail recipe for bringing the man to the proposing point as there is for bringing water to a boil. It all depends upon the type of man, and to each man his own methods. The tactics that succeed with one man fail with another. Some you catch with sugar and others you lure with a sauce methods to hi rlqulnt.. Hence the wise virgin has to study her man and adapt her Some men Jike to be pursued. Other men desire to be the hunter instead of the prey. Some men crave the peach that hangs highest on the tree and that they have to risk their necks to get. the peach to drop. ‘Therefore, in planning her campaign, a sition and character and adapt her strategy golflnmust map out the man’s dispo- If the man is of an affectionate yet shy nature, she must wear her heart upon her sleeve. Nothing appeals to that sort of man so much as that a woman is in love with him. It rouses all the chivalry in his nature. He is the preordained support of the clinging vine and any woman can have him who festoons herself about his neck. He never has the nerve to push away the hands that cling to him. Millions of men of this kind have been married by women that they would never have picked out for themselves for wives, just because they couldn’t bear to hurt the poor little things that loved them so much and wanted them so badly. And, any- way, just the fact that the woman was s0 crazy about him was proof positive to the man of what superior sense and taste and judgment she possessed, On the other hand, if the man is of the self-sure type, it is fate for a girl to let him find out that she has marked him for her own and that she is hot on his trall. That puts him on his mettle to outwit her and in vain does she spread her snares before him. He has scented them and he dodges every pitfall that has been dug for his feet. Flout that sort of man. Break engagements with him. Invent imaginary admirers, ‘Treat him rough. That will wake him up and make him take notice. ‘The harder to get a girl is, the more a girl seems to dislike him, the more de- termined he is. ‘The absence treatment is the only effective remedy for the man a girl has grown up with. She has become a chronic case with him that will never reach a crisis unless she treats it with a cold shock. For years and years he has been coming to see her, depending upon her for companionship. Leave him to his lonesome. Let him have nowhere to spend his evenings, nobody to entertain him. A month's absence, or setting up a rival, will practi- cally always bring this man to_time. he forecloses his option on her heart a: zhen he thinks he is about to lose & girl, and. Then there is the man with the mother complex. He wants to be coddled and cajoled and :ymrt.hlud with and to be told what a world'’s wonder he is ‘when he succeeds an to have somebody else blamed for all of his mistakes and failures. Any first-class sympathizer and yes-yes woman can have for the taking. DOROTHY DIX. (Copyright, 1930.) that Children Love DOYOUI-ndificnhyhm;ymrcfildnmom healthful, nourishing, energy-making food? Then try Mueller's Elbow Macaroni. This delicious food, made from farina—rthe beart of the wheat—contains just the elements needed to build strong, sturdy bodies. And how the youngsters love it! Try it tonight and see. FOOD PAGE.' 4 Flower Prints 'Y MARY ‘The clever home dressmaker can make use of flower-printed silks or cotton ma- terials as lvfrlquu with which to trim dresses, scarfs and blouses for her Sum- mer wardrobe. A clever French dress we saw the other day was made of crepe de chine with a rather large flower- printed design. The little jacket that went with the dress was made of solid- toned georgette, with one large flower cut from the georgette used as an :g- p]uiue design on the left side of the Jacket. Sometimes the flowers are cut out and applied to the same material. A little shoulder cape may be edged with a succession of cut-out flowers forming an irregular scalloped edge for the cape. e dress shown in the sketch was made of linen, with applique of flower designs cut from printed linen. You may be able to find just the printed LEMON-COLORED LINEN DRESS ‘TRIMMED WITH APPLIQUES OF PINK, YELLOW AND GREEN material desired in the interior decorat- ing department where colorful printed linens as well as cretonnes are dis- played. To give the appliques & neat finish it is best to apply them to the material with a one-two-three stitch as indi- cated in the second sketch, and this may be done with a thread to match Everyday Psychology BY DR. JESSR W. SPROWLS. Fixations. It seems that some people find it hard to rt a firm mental grasp on the reality of the world in which they find themselves. In order to stabilize their thoughts, they attach weird values and Other men have s0 little pep that they walt for | fears to things and persons. At least, the so-calle 1t seems so to led normal peo- ple. The term “fixation™ is used now- adays to describe these common but weird mental attitudes. Some people, for example, have fixa- tions for germs. They fear that con- tamination and disease are lurking just around the corner. They suffer from what is known as bacillophobia, or fear of germs. Among children especially the reality of an enlarging knowledge of things and persons is a source of constant be- wilderment. Most of this bewilderment, of- course, never comes to light. Chil- dren cherish more secrets than the average adult can ever suspect. Bui now and then you find them carefully keeping tab on the very pave- ment stones, houses, trees and the like, which mean little or nothing to their parents. Search your own stock of early memories and you will find that 's the insignificant fixations of early life that you now recall, such as avoid- ing stepping on the cracks in a side- nlmk,mmum?.:ver(y post you ‘g:u. ex- amining a piece of paper on the sireet, and so fortg. Fixations normally mean a process of connecting one experience with another. There is nothing abnormal about them until they become so absorbing as to DArrow your powers of observation, (Copyright, 1930.) for Appliques the dress material or to match one of the tones in the flower design. Another clever way to use printed flower designs is to make a border of them at the lower part of the skirt of the slip to be used as a foundation for a dress of one of the new sheer cotton nets or voiles. NANCY PAGE Decoration Day Outinges. BY FLORENCE LA GANKE. With the coming of vacation arose many questions regarding outings and picnics. Nearly every roadside was sprinkled with hot-dog stands, soft drink places and ice cream shops. Growne ups seemed to think they must patronize all of them. What more naturil than for the children to want to share the grown-ups’ food? { Nancy felt stro; on the subject, She had kept baby Peter well and con- tented all through his two years. Candy Wwas not unknown, but it was not valued above all else. Nancy had never prom~ ised him candy as a reward for good behavior, nor made him feel that it was the most desirable of foods. She never smacked her lips over it nor talked about its goodness. To wee Peter candy was just another food. He was just as enthusiastic over bread and butter with & dab of colorful jelly as he was over candy. Nancy made up her mind that certain foods would not be allowed her son Peter during the Summer of his second year. Some of these foods she kept from §-year-old Joan also. The longer she could keep children content with bland foods the better it was for their health. Highly seasoned foods might do them no actual harm, but they did take away their appetite for plainer foods. All-day suckers, ice cream with rich sauces and sirups, lemonades made from artificial sirups, were taboo. But plain hard mint candies. cool, creamy milk, plain ice cream were al- ways allowed. Buns split and served with meat mixtures, made hot and spicy with mustard, were never given to the small children in the Page party. With the result that the day after an outing was never & day of reckoning, nor the night one of stomachaches and nighte mares. NDESCRIBABLY FLAYOROUS... there's an especial taste appeal that'places White Star Tuna in a class by itself. % ¥ Dozens of interesting Ways to serve, a tuna spec- Mueller's Elbow Macaroni cooks thoroughly in mine minutes. Avoid the common mistake of overcooking—tbough if extra senderness is de- sived, one or Moeminates more may be aliowed. Yowr grocer bas Mueller's or can get it for yoi. ialty for any occasion ¥ ¥¢r ¥ Rich in vitamins and mineral salts,-every bit of it'is'good; and .goed:fm’ypu,..'*_ Lol AR A A, ' | WHITE. STAP