Evening Star Newspaper, July 4, 1930, Page 13

WOMAN S PAGE, “Safe and Sane” Slogan for Fourth BY LYDIA LE BARON WALKER. Parents and citizens in general are urgent to have Fourth of July cele- brations free from disasters. The slo- gan “a safe and sane Fourth” is as popular as it is expressive. It is not time festival emerged. The penalty of death was paid by thousands of patriotic soldiers and the casualties were tre- mendous. That the Revolutionary War was 8| worthy one is never questioned. Nel(her’ is the desirability or the necessity !orl a safe and sane Fourth. | The late World War brought forcibly to mind the horrors that lie in the wake of battles. Ever since that devastating struggle, there has been concerted action on the part of nations to preserve peace. lMethoda vary. Viewpoints differ. One | may call attention to the Fourth of | July slogan and suggest its need ia | local celebrations. (Copyright, 1830 | | | [ Today in Washington History BY DONALD A. CRAIG. July 4, 1861.—Independence day was celebrated in Washington today in an unusual but very striking manner. The usual excursions, picnics, displays of fireworks, etc,, were wanting. In their places were such scenes as the parade of armed and drilled volunteer soldiers ready for war. The most conspicuous object from the point of view of the military and civilian observers of the principal pro- cession was the towering figure of the commander in chief of the national forces—that veteran soldier, Gen. Win- field Scott. Everywhere he appeared he was loudly cheered. The observance of the day here also included many public addresses at vari- ous places. The distinguished members of President Lincoln's cabinét spoke at | several of these exercises. The grand parade of the New York volunteer troops was probably the most extensive military display ever seen by those who witnessed it. ‘The procession included practically all of the New York soldiers who are at this time sta- tioned on the Washington side of the Potomac River. They were the 1st, 2d, and 3rd Brigades of New York Volun- teers and the 4th Brigade of New York State militia. ‘The line of march was along Penn- sylvania avenue and past the White House. The marching men saluted President Lincoln, the members of the cabinet and Lieut. Gen. Winfleld Scott, who occupied a platform in front of the White House. After passing the re- viewing stand the commanding officers of the regiments returned and attended the flag-raising ceremony near the south front of the Treasury Building. The flag was presented to the City of ‘Washington by the Union Defense Com- mittee of New York. President Lincoln and his cabinet were escorted to the scene of the flag raising by the New York officers. The beautiful emblem of the Union was raised on a staff 100 feet high, while the 71st New York Regiment formed a | hollow square around it with the speak- ers and guests on the inside. President Lincoln spoke briefly, say- ing that when the flag was raised “it would be the duty of the people to keep it up.” This statement was greeted with enthusiastic cheers. ‘The Washington Light Infantry of the District Volunteers celebrated the na- There 1is something incongruous, | tional holiday at their camp near Chain nevertheless, about the slogan, for the‘BrldA’E. There were speeches and a holiday is one from war time. It was| handsome sword was presented to Capt. from bloody struggles that this war- ! Willilams of Company A. OF DISASTERS RE- IN NEWSPAPERS AFTER ‘THE FOURTH OF JULY IS, FOR- TUNATELY, LESS TODAY THAN FORMERL' #0 long since each year, after this day of independence, the toll of life and (’;t accidents reported was distressingly rge. THE TOLL PORT! Famous Strong Men of History Baker of Antwerp Helped to Prevent Anjou Seizing Sovereignty of The Netherlands. BY J. P. GLASS. OTHING BUT A SHOVEL FOR HIS WEAPON, STRUCK HIM FROM st HIS HORSE.” In Antwerp, toward the close of the | he encamped a strong force outside the sixteenth century, there lived a baker Ci!a’- T‘hey th);:w'::ge;h:m e:m:n g:rr'lA; = | cades; trum] renowned for his strength. This humble | {he Bourse. e person could Iift great sacks of flour| 1t was now that the q.fl:{"“ paker -t aye: art. vit, as easily as most of us handle a 5-cent | Played his part. | With quick wit, b oack of peanuts. | nothing but a shovel for his weapon, e had the power of four men and | struck him from his horse. The coura- H po! once he employed it to thwart a usurper | geous fellow then sprang upon the steed lattered off through the city, call- who tried to seize sovereignty over his | fnd Ciattered off through the clty, country. | Women and children, folned the men The Duke of Anjou, unprincipled son | in answering the call of this hero. They of the unprincipled Catherine de Medici, | flung furniture down on the heads of the marauding French. Queen of France, for a long time bflpefll At the gates the defenders fought to become King of England by marriage | until the entrance was choked by the | bodies of the dead. The French inside to the maiden Queen, Elizabeth. But | 3 C%C 0" yere utterly destroyed, while after years of courtship and negotfa-|those outside sought futilely to enter. tion she jilted him. Anjou had suffered a bitter defeat before The Prince of Orange, in the Nether- | the Prince of Orange even knew that lands, was under the ban of Spain. He | trouble was afoot. welcomed the assistance of Anjou, who,| ~Anjou's chief officers were aghast at being crowned Duke of Brabant, with | his treachery. They would support him the high-sounding title of “Protector of | no more. At Paris, his brother, Henry | pu the Netherlands,” went to Antwerp in | I1I, declined to send him aid. Ultimately 1582 to ald him against the Spanish. | he returned to France. The Spanish Anjou wished to be more than “pro- | took over the Netherlands. tector” of the Netherlands. particu-| Anjou's health was broken. The next larly after hopes of an English crown|year he died. He was only 25. failed him. He wanted to be sovereign. | (Copyright, 1930.) But he found that he was playing sec- | & 3 ond fiddle to the Prince of Orange, | whose burghers were faithful to him. French Rolls. Prm{nlly ';‘njou' er;!l;*]"k("dth:rn“ .( Scald one pint of milk, add two ece of treacher: cal o son of P e e athertne. He Dlotied 1 | tablespoontuls of sugar, one teaspoonful seize the principal forts, imprison the of salt, and half a cupful of butter. chief inhabitants and plunder the| wWhen lukewarm, add a yeast cake dis- e kirk, Ostend, Dendremond and | 50lved in & little lukewarm water, and other cities fell to him on January 15, | three cupfuls of sifted flour. Beat well 583, but at Antwerp his plans went | together, cover, and put in & Wwarm actray. | place to'rise. When light, add two well He attempted a surprise attack dur-| beaten eggs and enough flour to knead. ing the stillness of the dinner hour.| Knead for about 15 minutes, cover But the honest burghers, long trained | and put in a warm place to rise again by suffering at the hands of various| Form into balls about the size of an orpressors, had suspected trouble when egg, then roll the balls between the hands to make the rolls the length of . S a finger, place close together in “.3: V buttered tins. and brush the top W SONNYSAYINGS yolk of egg beaten slightly and mixed R with a little milk or water. Let rise BY FANNY Y. CORY. again, and when light bake in & quick oven. My Neighbor Says: Remove coffee stains from table linen with glycerin. Apply glyc- erin and let stand three or four hours or until stain disappears. Kerosene will quickly remove paint or varnish from the hands. Pour a little on to a cloth and rub over the hands. Potatoes Pricked before baking are lighter and will not burst while baking. Choose a bright, windy day to wash feather pillows. Pill the washtub with hot suds and plunge the piliows (with feathers) into suds. Put them through several wal shaking them about briskiy, then hang on the line in the open air. When perfectly dry. shake well. After they have THE EvEsING MENU FOR A DAY. BREAKFAST. Stewed Prunes. ‘Wheat Cereal, Top Milk. Vegetable Hash. Date Bran Muffins. Coffee. LUNCHEON. ‘Tomato Rarebit on Toast. Lettuce Hearts, French Dressing. Sliced Peaches. Brambles. Iced Tea. DINNER. Cream of Tomato Soup. Chicken Timbales. Mashed Potatoes. Corn Fritters. Strawberry Whip, Coffee. DATE BRAN MUFFINS. One cup flour, three teaspoons baking powder, one teaspoon salt, one tablespoon sugar, two cups bran, one egg, one and one-half cups’ milk, one-half cup dates. Sift flour, baking powder, salt and sugar. Mix with brand into which beaten egg has been stir- red. Add milk and heat thor- oughly, then add dates, cut in small pieces. Bake in tiny muffin tins 25 minutes in moderate oven. Shredded pineapple added to dates is good, too. BRAMBLES. One cup raisins, chopped fine; one-half cup sugar, one egg, two tablespoons cracker crumbs, juice of one lemon. Cover square cake pan with ple crust, spread on mixture, cover with pie crust. When baked cover with thin icing and cut into small squares. STRAWBERRY WHIP. Hull one quart fresh, ripe strawberries, sprinkle liberally wtih sugar, mash, add juice of one orange and let stand one hour. Beat whites of four eggs until stiff, then add berries pre- viously rubbed through sieve and beat until stiff and smooth. Line dish with sponge or delicate cake, fill with the whip and garnish top wtih whole berries, Serve at once. Home in Good Taste BY SARA HILAND. In spite of the fact that we are de- manding more in the way of solid com- fort in furniture, we are getting far away from the bulky, overstuffed pieces. ‘Three comfortable chairs now can be used in a room where only two of the older ones could be arranged, and the effect is much more pleasing without giving less comfort. ¢ In the large overstuffed chairs there was no more seating room, the huge- ness of the chairs being in the large sized arms and backs, which in no way added to the comfort of the occupant. The illustration shows an ideal type of chair for the average sized room in apartment or house, and the curved back and down cushion seat promise a maximum of comfort. Plain or small-patterned materials are splendid for this type of chair and Jaspe stripes are found to be very pleas- ing, since they may be used in contrast- ing shades to make the pieces interest- ing complements to color schemes. (Copyright, 1830.) WHO REMEMBERS? BY DICK MANSFIELD. Registered U. 8. Patent Office. ‘WHEN “NAT” WILLS WAS A BIG FAVORITE WITH WASHINGTON THEATERGOERS. Fish and Potato Puff. Quickly mash four boiled potatoes with two pounds of fresh botled codfish or haddock, seasoning with three tea- spoonfuls of salt and one teaspoonful of pepper. Add half a cupful of butter and cream enough to make the con- sistency of a rather thick batter. While beaten. The mixture should be hot enough to slightly coagulate the egg yolks, otherwise it should be heated a little. Lastly, beat in the stifly beaten whites of the eggs and bake in a but- tered dish until puffed and brown AUNT HET BY ROBERT QUILLEN, been washed in this way they ought to be hung out in the warm, fresh air every day for a week, but they must never be put directly in the hot sun, as the heat draws the oil out of the feathers and gives them an un- Ppleasant odor, & Aren't it nice we got to the cool woods fer our picnic? (Copyright. 1930.) “I don't blame Sarah. I inherited 40 acres from Uncle Jed, an’ I know it looks like the end never will come when you're expectin’ somethin'.” (Copyright, 1930.) hot stir in the yolks of three eggs un- | STAR, Have Women Changed Their Nature: I fauna that older people WASH UL ON, |DorothyDicx| GET a great many letters from girls who t}ell‘ln me thn‘ ;hey are “mod;n:mzl:lz; that may mean, and who seem to think that they are a ne ma rp nnot comprehend even when they behold this marvel of FaduldY, J b Finds Modern Girl Like Her Grandmother nature with their own eyes. Which causes one to laugh, for the modern girl isn't so0 different from the girl of the past as she thinks she is. L FEATUR Ribbon-Trimmed ES. Summer Dresses BY MARY MARSHALL. Me and pop was taking & wawk be- fore supper. and I sed, G, pop, theres & man getting arrested. Meening on the other side of the street rite next to the patrol box, and ‘There are many ways to use ribbon to trim Summer dresses. One has but to well dressed women to sce how often it is used on dresses and hats, and at the keep one’s eyes open in any group of | with blue ribbon used for the belt, bow |and collar trimming. The slits at the neck through which | the ribbon is run may conveniently be | done by means of machine hemstitch- True, she works in an office instead of helping mother at home. She pets more openly and doesn’t pull down the blinds when she kisses the boy friend as grandmother did and she joyrides in a high-powered car instead of a slde-br' buggy and she wears fewer petticoats than grandmother did, but that's about all. Deep down inside her the real girl is cut off the same bolt of cloth that nature has been manufacturing ever since she made that first woman. She has the same emotions, desires, ambitions, hopes that women have always had and robably always wiil have, and in any emergency she reacts Just the way women ave always reacted. “There are many histories,” says Tallyrand, “but only one hlln‘lln nature.” And especially there is only one feminine human nature and it hasn't changed & particle since Eve. Of course, in mother's day and grandmother’s, and great-grandmother’s day the main business of a girl was to catch a husband, because marriage was about the only respectable profession open to women. A husband then was a necessity because he was a combination meal ticket. card to soclety and passport to free- dom, for the unmarried woman not only had no way of supporting herself, but she had to hang on to some matron wherever she went and couldn’t move without a chaperon until she was 90. Now a husband is a luxury instead of a necessity and no woman has to get married to emancipate herself. Any ablebodled girl with a fair allotment of brains can make a good living for herself. She can have her own home. She can g0 where she pleases and be as free as a bird. Nevertheless, girls are just as anxlous to get married as their mothers and their great-grandmothers were and they are just as keen in pursuit of husbands. The main business in life for them is still geiting married, and when it comes to a choice between a husband and a career the career goes into the discard. ‘The modern girl is far better educated than her mother and her grand- mother and, heaven knows, she has a million times better chance to know men, since she works side by side with them every day, and so she should make a | wiser choice of a hushand than her foremothers did. But she doesn't. She still uses her heart and not her head when she makes the most important decision of her life and marries a man because he has a cute line or a way with him or she likes the slick way his hair grows on his head. & pleeceman was holding on to his arm, me saying, G, pop, their waiting for the patrol waggon to come, lets cross over where we can see closer. smart dressmaking shops yards of rib- | ing, but if you find it inconvenient to | have this done you may make the slits |and finish them with over-and-over | stitches done with dark blue silk. The Usually Im opposed to morbid curi- ' osity about the misfortunes of others, | but an objeck lesson of this kind mite | be a good influents all the rest of your | life, pop sed. The impressions we re- | | ribbon should be about 31, inches wide. | you will need about 30 inches for the | neck, with a little over a yard for each of the bows, so that if you get 3 yards vou will: have quite enough. ceeve when we are v young are the ony ones that sink deeply into our minds and mold our caracter. More than likely that poor chap is being publicly diskraced for drinking too heavily, and in that case this picture will always retern to your mind when you think of the dangers of excessive indulgents in alcohol. Or perhaps he has stolen something, wich would be an objeck lesson in respecting the property of others, he sed. But, G, pop, how can I tell wich if we dont go over closer? I sed, and pop sed, Thats true, we'll cross over and Il ask the officer what charge he is pre- ferring against his prizaner. And we went across and just then the pleeceman left go of the mans arm, saying, Well Mike, Im glad to of seen you, dont commit a merder on my beet or Ill haff to run you in. I got to be off on me rounds now, as soon as I call up and report, he sed. Heres a tickit for the pleecemans ball, if any other cop tries to make you buy one just show him that one and tell him to go and take a wawk to himself, he sed. And he unlocked the patrol box and sed Into it, Riley reporting, good by, sarge. And him and the man wawked dif- frent ways and me and pop kepp on going, pop saying, Well, perhaps at leest this little incident will teetch you the wisdom of maintaining frendly re- | An evening dress at the same smart | shop was made of white organdle, cut rather low at the back, with three tnm bows of inch-and-a-half wide pink rib- bon arranged in a row at the right side | of the decolletage ana a similar bow at | the back of the nurrow band of ench very short puffed elbow sleeve. A band of the ribbon formed the belt, with loops and ends hanging down the left side, DAILY DIET RECIPE RICE AND CABBAGE. Shredded cabbage, three cups. Butter, one tablespoonful, Rice, one-third cup Boulllon or soup stock, seven cups. Grated Parmesan cheese, tablespoonfuls, SERVES SIX PORTIONS. Melt butter in frying pan, put in cabbage, stir well and cook g until golden brown over low fire. | | | Wash rice and boil it until ten- der—about 20 minutes—in the soup stock or canned bouillon Then add the cabbage and let i a them gently boil together for s | | few moments. The cheese shou FROM ONE OF THE SMARTEST | be served separately and pawlg DRESSMAKERS COMES THIS SUM- | | at the table: some may prefes MER DRESS OF FLOWERED CHIF- | | more cheese. ¥ FON TRIMMED WITH RIBBON IN six The modern girl poses as wise. She prides herself upon being sophisticated. She has heard all there is to tell and she boasts that nobody can put anything over on her. who had never stirred beyond the radius But in reality she is just as credulous as any littie midvictorian miss of mamma’s skirts. DOROTHY DIX. (Copyright, 1930.) Jellies Preserves, Relishes Acid and Pectin Must Contribute Properly to Making of Fruit Jelly—Jams and Fruit Butters in Household Supplies. IN order to make a good fruit jelly‘ the frult juice to be used must con- tain the right kind and quantity of acid and the right amount of pectin. | Without pectin the fruit juice will not jell, but even if the fruit juice has pectin and acid, a good jelly will not | be the result unless the right amount | of sugar is added and the mixture is| boiled down to the right consistency. Pectin is more abundant in slightly underripe fruits than in the fully ripened ‘or overripe kind. In such fruits as apples and quinces pectin is usually | rather abundant in the skins and cores, so if the fruit pulp is not to be used | for jam later on, it is not necessary to remove the skins and cores when ex- tracting the juice for jelly from these | fruits. Some fruits naturally yield juices with the right amount of pectin and| acid to produce good jelly. Among| those that are especially good are cur- rants, crabapples, sour apples, under- ripe grapes and some varieties of plums. With care, good jelly may be made from blackberries and raspberries, but at least half of them should be underripe when used, and they must be strictly fresh. Some fruits, such as cherries, apricots, peaches, strawberries, pineapple and rhubarb, are lacking in pectin. Some | fruits, such as sweet apples, peaches, pears and sometimes quinces, are lack- ing in acid. Jelly may be made from the juice of these fruits by combining it with the juice of fruits rich in pec- and acid, such as currants, crab- apples or apples. It is well to taste the fruit juice, and if it has as decided an acid taste as a tart apple it has suffi- clent acid for jelly making. There are a number of ways of supplying acid to fruit juices which are lacking in acid. You may add lemon juice or the juice of any other citrus fruit, or add two or three slices of lemon, or add equal quantities of any tart fruit juice, such as sour apple or crabapple, green grape, rhubarb or pineapple. If the juice is sufficiently acid but lacks only pectin, jelly may be made by adding a pectin extract made from apples or from lemon | or orange peel. Quantity of Pectin. If the fruit juice for making jelly Is| very rich in pectin, as much as three- | fourths to one cupful of sugar may be used for each cupful of juice, If the| juice is only fairly rich in pectin, use | only from one-half to three-fourths | cupful of sugar to each cupful of juice.| More jelly is spolled from the use.of | t0o much sugar than too little. A soft of sirupy jelly may be the result of using more sugar than the pectin of the juice requires or to insufficient cook- | ing.” Tough jelly may be due to the| use of too small an amount of sugar | for the pectin present in the juice. | The presence of crystals of sugar may be due to the use of too much| SUgAr or to waiting too long before the | sugar was added to the juice, so that the two were not cooked togefher long Add the sugar when the fruit Juice begins to boil. ' The scum should | be skimmed off as it forms. Afteg the sugar is added to the . fruit juice it| should be cooked quickly. Rapid cook- | ing give a clear jelly of tender tex-| ture. When extracting the juice do not squeeze the jelly bag, but allow the | juice to drop from it. Best results are | obtained when only a ‘few cupfuls of| juice are bolled at one time. Gummy Jelly may be caused by overcooking.| Too long and too slow cooking tends | to destroy the jellying power of the| pectin. Jelly should not be simmered. | Have all necessary utensils at hand | before beginning to cook the jelly and | see that the glasses are cleaned, steril- ized and hot before the jelly i5 ready to be poured into them. ‘As soon as a ;t;}unlns. ‘This makes a very attractive elly. Currants With Fruits. Red currants make the best jelly, but red and white may be used to make a lighter colored jelly. Pick over the currants. but do not remove the stems. Wash and drain. Mash a few in the bottom of a preserving kettle, using a wooden potato masher. Continue until all the berries are used. Cook slowly until the currants look white. Strain through a coarse strainer, then allow the juice to drop through a double thickness of cheesecloth or a jelly bag. Measure, bring to the boiling point and boil for five minutes, Add an equal measure of heater sugar, boil for three minutes, skim and pour into glasses. Place in a sunny window and let stand for 24 hours. Cover and keep in a cool, dry place, Follow the above recipe for currant jelly, using equal parts of currants and red or black raspberries for a finely flavored jelly. Follow the recipe for currant jelly, using blackberries in place of cur- rants, and you will have a good jelly. Currants, crab apples or green grapes may be used with peaches for making peach jelly. Use half and half of each of the fruits selected, Follow the rec- ipe for currant jelly. Jams and Fruit Butters, Frult pulp, which remains after straining off the juice for making jelly, will make good fruit butter. Force the pulp through a colander to remove the seeds and skins. Measure out about half as much sugar as there is pulp and add spice, such as cinnamon, or all- spice if desired. Cook all together until thick, stirring constantly. Store as for Jelly or canned fruit. Two fruits may be combined to make fruit butter. Grape and apple or apple and apricot are good combinations and there are others that are good. Jam may be made of fruits which are not whole or firm enough for making preserves. Welgh the fruit and allow three-fourths pound of sugar to each pound of fruit. When small fruits like strawberries, raspberries and black- berries are scarce or expensive, apples may be used with them and the combi- nation gives a jam of good flavor. Conserves are cooked like jams, but are made of larger fruits, to which nuts ml\dy be added. Nuts should not be added until the conserve has nearly finished cooking. Sugar is used in the proportion of about half a pound, or a little more, to each pound of the fruit mixture that is used. Cook until thick and pour into sterilized jars and seal. Pickles and Relishes. Only fresh, properly matured, crisp vegetables and fruits that are unbruised should be used for making pickles and relishes, for even a slight amount of decayed material will flavor the entire lot. The necessary ingredients are found in even the smallest home garden. ‘The difference between pickles relishes is that relishes are usually finely cut or ground up. They may be pulpy, as in catsup, or cut into small pieces, as in the case of chow-chow or plcealillis. Sound vegetables require very little preparation apart from thorough wash- ing. Beans may need to be snipped, peas shelled and skins removed from beets, but more often skins and seeds are removed by straining. Use good grades of vinegar and spices. If the spices are tled in a cloth bag, they may easily be removed when the vinegar is sufficiently spiced. Add a few pieces of horseradish leaf to the vinegar to prevent the formation of scum. To prevent shriveling of the pickles, pour the vinegar over while cold and heat lations with the authorities in power. Proving if youre reely anxious enough you can always lern something. MOTHERS AND THEIR CHILDREN HARMONIZING COLOR. bon are used for trimming. The dress shown in the sketch was sketched at one of the smartest of the exclusive small shops. It was made of flowered chiffon—blue on a white background— Ties for Young Man. Kenneth had just arrived at the “fussy” stage, which most boys seem to go through, and he wanted to have expensive ties “like dad’s.* I did not Heedless Little Muskrat. feel that I could afford to buy him For heedlessness we have to pay; Tomorrow, if we don't today. —Jerry Muskrat. ‘There was another signal that the little Muskrats learned. This was the plunge, or splash, signal. Jerry Musk- rat would be sitting on the shore. Sud- denly he would plunge into the water. Such a splash as he would make! If Mrs. Muskrat were on shore, she would plunge also. If she happened to be out in deep water, she would instantly dive. All the little Muskrats would plunge, or dive. Then all would be still until Jerry or Mrs. Muskrat gave the signal that all was well. So these little Musk- rats learned to obey signals and to warn each other. Once in a while one of the youngsters would give the plunge, or the slap-tail, signal: and always Jerry and Mrs. Muskrat would dive. Usually there was no danger., Some- times the little Muskrat had done it just for fun. But that was quite all such_good ties, but I got him good- looking ties nevertheless by making over his father's. I cut out a few inches of the place worn by frequent tying and seamed it neatly together. The seam does not show under the knot, and it is just the right length for Kenneth. He is very much pleased and takes good care of his ties, always keeping them neatly pressed. (Copyright, 1930.) THE STAR’S DAILY PATTERN SERVICE Tub Silks and Cottons. The stylists: who pick and choose | from all Paris has to offer, have brought many, many cotton and tub silk frocks- for the season. And this one is a beauty in Patou rose tub silk in tiny scatter floral pattern, It's straight and slim. Of course it has plaits, which are quite the thing now for sports. They are lald in kilted effect at either side, forming | front and back panel that gives height to the figure. ! The bodice has a guimpe yoke of white pique which is repeated in cap sleeves. It is long waisted. It gives HIM WITH HIS GREAT CLAWS AND CLUTCHED HIM. right, for thus they showed that they were learning. Now, in a large family of children no two are exactly alike. One will be more loving than the others; one will be more obedient; one will be more head- strong; one will be more heedless; one will be quicker to act; one will bolder; one will be far more timid. It BEDTIME STORIES HOOTY THE OWL REACHED FOR | DIET NOTE. Recipe furnishes some protein, | some fat and fiber. Lime, iron, vitamins A and B present. Can be eaten ‘by normal adults of average or under weight, W. Burgess. By Thornton "“ns just that way in Jerry Muskrat's family. Some of those youngsters could ‘be depended on to always do exactly | the right thing at the right time | Others caused their parents a great | deal of worry. There was one in par- | tieular who' was both heedless and | headstrong. | .. This young Muskrat liked to think | that he was smarter than his brothers | and sisters. He liked to think that he | knew more than they did. He liked to show off. He was always the iast cne to mind. Now, he was the first one to 3dtscover that a lot of the signals given by Jerry and Mrs. Muskrat were given when there was no danger at all. ‘They were given just for training. When he discovered this the young Muskrat felt very clever. When the plunge signal, or the tail-slap signal was given, instead of heeding it promptly, he ‘wonld take his time about it. Once in a while he would not dive at all, but would chuckle to himself as his brothers and sisters dived. “They can't fool me,” he uld say to himself, as he heard his | father and motner plunge into the water, So this young Muskrat grew move and more heedless and careless, ' There came an evening when all the Muskrat family were out to enjoy the dusk and play about. Jerry Muskrat was at the | other ‘end of the Smiling Pool. As usual, Jerry was very much on the watch for possible danger. So it was that he was the first to discover the drifting shadow, which was not a shadow at all, but Hooty the Owl. In- stantly, Jerry gave the danger signal and dived. Mrs, Muskrat repeated the signal and dived. Eight little Muskrats did the same thing. |* But the ninth—the heedless young Muskrat, the one who thought himself | so smart—merely chuckled and con- | tinued to sit on a little tussock, eating |a tender bit of green stuff which he | had found. He didn't even sit still, ba moved about. Suddenly a little chill feeling of fear swept over him. At the same time it seemed as if a shadow crossed in front of him. He looked up into the flerce, glaring eyes. Then with |a squeak of fright he started to plunge | into the water. He was too late. Hooty the Owl reached for him with his great | claws and clutched him. That heedless | young Muskrat paid for his heedless- }neu with his life. And it was all be- | cause he thought himself so very smart. (Copyright, 1930.) the appearance of a hip yoke belted at _the natural walstline. Style No. 616 comes in sizes 16, 18, 20 years, 36, 38 and 40 inches bust. In BY SALLY MONROE. DISTINCTION used to be drawn between & plain cook and a fancy cook. If ‘you could cook soups, meats, vege- tables satisfactorily and could prepare simple desserts and salads you were & plain cook. You could not possibly qualify as a fancy cook uniess you were an expert in the making of pies, cakes, cookies, crul- lers, waffles and similar sweet concoc- tions. Some of the best dinners I have ever partaken of were served at houses where only a plain cook was employed, or where the housewife made no claim of great expertness, and some of the most unsatisfactory meals I can recall have been those served where “fancy” cooking was the rule. Now we are coming to realize the im- portance of the skillful preparation of the more substantial dishes. To be able to cook vegetables so that they are ap- petizing and wholesome, to make fault- less soups gnd to be able to cook meats well in a variety of ways may be an even greater accomplishment than the abllity to make pastry and cake that will melt in your mouth. good felly test is observed—that is, |gradually to the boiling point. When when the felly sheets or flakes off the | packing relishes, the containers should sides of the spoon—remove the jelly | be well fllled, the liquid used just cov- from the fire at once, skim and pour. | ering the solids. Store in glass or stone- Molded or fermented jelly may be due | ware containers that are smaller than to not covering the jelly well or not | those used for other canning. having the paraffin ot enough to kill | Pepper-onion relish: Put one and mold spores and bacteria when it is | three-fourths pounds of green peppers, poured over the Jelly. |one ‘and_three-ourths pounds of red | peppers and two and one-half pounds of Special Apple Jelly, vnnl{\pns through a food rhopn@r,l:z‘:l;\g“l Wipe the apples, remove the | medium coarse cutter. Cover wi 5 and Blossom ends and: eut in meariem | ing water and allow to stand for thres What's the Reason? twofold. First of all, we are becoming more particular about the way the sub- stantial dishes are prepared and we are realizing the importance of fruits, | salads and simple, easily prepared des- serts. Then it is possible almost every- where to buy very good ples and cakes all ready made. Only the most expert | home cook could hope to make cake as uniformly good as the sorts that are to be had at almost any grocery or bakery The reason for this change, I think, is | Put into a granite or porcelain-lined prescrving kettle and add enough cold water to come nearly to the top of the apples. Cover and cook slowly until | the apples are soft, then mash and | drain through a coarse sieve. Avoid | squeezing the apples, which makes the | Jelly cloudy. Then allow the juice to | drip through a double thickness of | cheesecloth or a felly bag. Boil for 20 | minutes and add three-fourths the quantity of heated sugar. Boil for five | minutes, skim, then turn into glasses. | Put in a sunny window and let stand | for 24 hours. Cover and keep in a cool dry place, Porter apples make a deli- clous flavored jelly. If the apples are pared, a much lighter jelly may be made. Gravenstein apples make a very spicy jelly. To heat the sugar, put it in a porcelain dish, place in the oven, leaving the oven door ajar, and stir occasionally Most apple jelly is mild in flavor. Put a rose geranium leaf, which has been dipped in boiling water, in the bottom of the glass. A plece of green | ginger root or lemon cut up and added | to the apples while they are eooking | will add to the flavor. Mint felly may be made by adding a handful of fresh crushed mint leaves to the apples while cooking, or mint extract may be added e juice, very green vemlhl’n coloring & the juice after to five minutes. Drain well. Cover with a weak vinegar, half vinegar and half water, and bring to a boil. Drain immediately and squeeze to expel all free liquid. Add one pint of vinegar, two cupfuls of sugar and two table- spoonfuls of salt to the vegetables and stir thoroughly. Bring to a boil and fill while hot into jars. Partly seal and process in a hot-water bath for 5 min- utes, Heating the material to kill the bacteria is called processing. As soon | as the processing time is up, remove the jars or cans from the water. g i PR Lemon Stewed l‘uh Wash and salt four pounds of lnced; salmon, trout or halibut and let stand | for several hours. Chop two medium- sized onions, fry until light brown in two tablespoonfuls of butter and add three | cupfuls of water and three-fourths cup- ful of vinegar. Season with salt, cay- enne pepper, ginger and nutmeg. Add | the fish and cook slowly until done.| Remove to a hot platter and sprinkie with parsiey. Mix well together the juice of three lemons and the yolks of four eggs. Strain slowly into it the fish nowadays, and I have bought factory- | made cookies, put up in tin boxes, that were really much better than any we | might hope to make at home. It is possible to buy ready made a great many of the so-called fancy dishes, but so long as we eat at home we must somehow contrive to cook our fown meats, vegetables and potatoes. | Canned vegetables, of course, do away | with much trouble in the preparation, ! but we must have some fresh vegetables, the medium size, three and three-fourths and the canned sort must be served in yards of 39-inch material with one-half a variety of ways if we are not to grow }'ng of 39-}1:11:‘1": cont’n;tllng. Hank tired of them. en's shirting fabrics, shantung, | linen, printed dimity and pique are Piain Things First. ideally suited to this model. | To the young woman looking for- For a pattern of this style, send 15 ward to marriage who has had no cents in stamps or coin directly to The | training or experlence in cooking I Washington Star's New York Fashion | would emphatically say, Learn, first of Bureau, Fifth avenue and Twenty- all, to cook the substantial dishes. Don't ninth street, New York. content yourself with learning fo cook You will have an attractive frock | pies, cakes, waffles, etc. If you can, take when you use this pattern. In our New |only a few cooking lessons. Let these Spring Fashion Magazine there are any | pe concerned with the preparation of number of equally charming models. I|meats, vegetables, salads and simple know you will be pleased with them. I frujt desserts. hope you will get a copy. Just inclose | There is, I think, 10 cents additional for the book when economy in making pies, cakes, cookies, you order your pattern. etc., at home. In the small family it o T is usually less expensive to buy them very little, if any, gravy. Add some finely chopped pars- ley and if necessary more seasoning. Heat to the boiling point, stirring con- stantly, then pour over the fish. Gar- nish with parsley. Serve cold. repared. You may like the idea eements were recently con- ready 2 a of mlElfll them yourself, but if your Wi cluded in most branches of industry in labor peace CAKE EASY TO BUY BUT YOUNG COOK MUST DO MEATS HERSELF more necessary foods in your bill of are. In planning the meals for the week I think that your first thought ought always to be given to the first courses. If your week is a busy one and you haven't much time to devote to cook- |ing, simplify your desserts. Substitute easily prepared frult combinations, or |if you want pie and cake occasionally, buy them ready made. | ‘1 What She Should Do, Here are some of the things that I think every cook ought to be able to |do before she adds a knowledge of | fancy cooking to her accomplishments: Make coffee that is uniformly good. Poach, fry and scramble eggs to per- | fection. | Fry or broil bacon so that i eve, cooked throughout. i i Make really good toast. | Make good gravy and smooth, thor- | oughly cooked white sauce. Make a tender, flavorsome stew from a less expensive cut of meat. Make three or four good inexpensive | soups. Make at least three types of made- over meat dishes Prepare attractive-looking fruit and | vegetable salads. Prepare at least three different kinds of dishes from all the usual fresh and | canned vegetables. QUERIES. Among this week's interesting ques- tions is this: . “How should parafin be put on jelly?"—Canner, Let the jelly harden, being sure to keep it covered so that it won't get dusty in the process. Then melt the | paraffin, being careful not to burn it, | and pour it directly over the top of the jelly to be covered. Put on a thick enough layer to cover the jelly com- pletely and not too thinly. Let the par- affin harden, then put on the metal tops or paper tops of the glasses to keep out the dust. And this: | “Please tell me how to make a good | meat loaf that can be satisfactorily | served cold "—Berths Mix together two pounds of veal and a quarter pound of salt pork that have been run through a meat grinder, add beaten egg, a slice of bread that has been soaked in milk, a little minced onion or onion juice and seasonings of salt and pepper. Form in a loaf, roi: in crumbs and bake carefully, basting frequently and taking special care not to burn on the bottom. French Toest. Cut some stale bread in pleces inches long and 1! inches wide, or ir thin slices. Beat two eggs, add three- fourihs ch(ul of milk, one-fourth tes spoonful of vanilla and a pinch of salt. Dip the bread in this mixture, then in fine bread crumbs and fry in hot fat. Sprinkle with sugar and s little cin- f time is limited you haq far better con- portant ) assul for this m'.m’xt yu.rm centrate on the other more im, it, namon.