Evening Star Newspaper, December 30, 1930, Page 24

WP P VIER LRGN ENERE T’ ", w OMAN'S PAGE. Decorative Refreshments BY LYDIA LE BARON The refreshments planned today for a New Year party, whether it comes on New Year eve, New Year day or any time during the holiday, have special reference to the games planned for the party. For example, the sandwiches supply a New Year greeting. Butter sandwich bread before cutting each ot the 28 slices required. Spread one side with any preferred filling or one of the following rosy sandwich fill- gs: . No. 1—Mix enough red vegetable col- oring to one package of cream cheese to BEAUTY CHATS Our Longer Hair, Our longer hair is a great problem. It grows so slowly, and yet, when you 80 two or three weeks beyond the time when you would normally have it cut, it tickles your neck, looks odd from under your hat and looks very badly when you comb and dress it. ‘The best solution is to keep it waved. An iron wave is not for the hair if done too often; it dries the hair and makes it split and break. But you can keep the ends of the hair turned un- der, using a hot iron if necessary, and as ends are cut off now and then, anyway, no harm is done if they do crack and split a little. ‘Turning the ends under takes up a couple of inches of hair. Another inch, or even two inches, is taken up by wav- ing the rest of it. wave if you can; when your hair is washed, before it is dried, comb it into waves, put a tight cap-shaped net over it, and let it dry that way. Of course, drying wet hair takes a long time. But if you do not have it done in a shop with regular driers, perhaps you can afford one of those little hand elec- tric dryers, or perhaps you can even tuck $ourself up for a read, or some mending, on a stool before an open fire. Or sit before a radiator, or bend over the heat of the pipeless furnace, if you happen to have one. Anyway, get your head into a draught of hot air. After the worst of the wet has dried out, you can go around the house (if your house is warm) and do your usual work, keeping the net in place. ‘Take it off when the hair is quite dry and do not comb out until you must. The wave will stay in a week with even stubbornly straight hair if dried this way. Waved hair can be worn quite long around the face and will be‘tm:omln(. Straight hair has to end at about the tip of the ears, or it gives one a hang- MENU FOR A DAY. BREAKFAST. Grapes. Cereal With Cream. B ‘Toast. Coffee. LUNCHEON. Vegetable Plate. Ralsin Biscuit. Baked Indian Pudding. Tea. DINNER. Baked Beef Roll. ‘Tomato Sauce. Franconia Potatoes. Caulifiower au Gratin. Apple Slump. Coftee. SPANISH TOAST. Take stale bread, cut in quite thick slices and dip in egg and milk prepared as for custard, but omit sugar and flavoring. When the slices are well saturated fry in a little hot fat. Serve im- mediately. : RAISIN BISCUIT. Two cups flour, two tcaspoons baking powder, one-half tea- spoon salt, two tablespoons shortening, one-half cup seed- less raisins. Sift the flour, bak- ing powder and salt into the flour, baking powder and salt into bowl: add the shortening and rub in very lightly ‘with the tips of the fingers, then add the seedless raisins and mix well; add the cold milk, enough to hold together. Roll out on floured board one inch thick; cut with biscuit cutter. Place in pan: brush the tops with milk and bake 12 to 15 minutes in hot oven. APPLE SLUMP. Cut up apples as if for apple sauce. pl’ut in saucepan wth some sugar, & little water and a shake of cinnamon. Make & h of one and one-half cups of flour, butter size of an egg, f baking powder, two teaspoons of s a little salt and milk enough to make a fairly soft dough. Pat out with the hand about siz: of your pan. Lay on top of l?lu. Put a tight on pan and let cook slowly for one hour. Turn out on piatter and serve with cream or any kind of sauce (Copyrisht. 1930.) But avoid the iron | WALKER. give it a rose color. Spread on bread. sprinkle with minced parsley and then sprinkle with finely-chopped maraschino cherries. No. 2—Mix minced chicken, turkey or veal with cranberry sauce and minced celery. Season to taste. Japanese sandwich filling—Drain the | dressing off one small can of sardines. | Mince the sardines and add the mashed yolks of two hard-boiled eggs, one- fourth teaspoon lemon juice, one-half teaspoon dry mustard, a dash of cay- enne, one teaspoon table sauce and mayonnaise to moisten enough to spread. | How to Letter the Greeting. | Al these fillings can be used for the sandwiches making the greeting assort- | ment. When all are finished, cut strips of pimento and sweet pepper, or either one, and form the letters in “Happy New Year,” putting one letter on the top of a sandwich. There will be two sand- wiches minus letters. Before serving | the refreshments arrange the sand- | wiches in a row on paper doilies so that | | the greeting is formed. Place the two | unlettered sandwiches between words to separate them. If there are more to | serve than this number will supply, a second greeting of sandwiches can be across the other end of the table. | With the sandwiches serve an assort- | ment of nuts, olives, preserved ginger | root and tiny sweet cucumber pickles. | For the beverage a fruit punch can be | served or mocha-chocolate with whipped | cream. The mocha-chocolate is made by using coffee as well as milk for the | liquid, Father time's cake—Make a round layer cake frosted with red icing and as many small chocolate cup cakes with | white icing as will surround the center cake. Arrange the cakes and then with chocolate form the numerals of a clock cn the small cakes. From the center | of the top of the layer cake make a line to the figure 12 to indicate, clock hands pointing to midnight of the year. Serve a slice of the layer cake with one of the round cakes. No numeral should be so large that it occupies all of the | top of a cake, for there should be space around each as on the face of a clock. | The numerals can be made from tiny | candies instead of the chocolate, or { minced nuts can be used, or slivers of nut meats pressed into the icing. | _With the cake serve ice cream, with | or without a sauce, and have gay red | candies. Just the cake and mocha coffee, with the candies, make a picturesque and simple form of refreshments. (Copyright, 1930.) Butterscotch Cookie-l. Cream one cupful of butter or other shortening with one cupful of sifted brown sugar and two cupfuls of granu- lated su Add two well beaten eggs, one cupful of nut meats, chopped, and one tablespoonful of vanilla. Add | enough sifted white to make a rather stiff dough. As thi§ recipe is rich it is not necessary to skimp on the flour. For every four cupfuls of sifted flour that you use add three teaspoonfuls of baking powder and one-fourth tea- spoonful of salt. Shape into rolls 1'% inches. in diameter. Let stand in the refrigerator until hard enough to slice. Cut thin with a sharp butcher knife. Bake for 10 minutes in a hot oven. BY EDNA KENT FORBES. dog, discouraged expression. Keep it waved and turned under at the ends until long enough to catch under a g:t,kwlth pins, for a regular knot at the ck. Francis D.—You may easily substi- tute olive or almond oil for creams to be used on your skin, and they answer the same purpose as those for cleans- ing, for massage, and even for times ‘when a powder skin would be to dry out fatty tissue, therefore it should not be u: on the face or on any part of the body where a flabby or roughened skin would mat- ter. A simple lotion, like gum camphor dissolved in alcohol, could not cause any lasting disfigurement, but there would be some flabbiness to the skin until it recovered its tone. Katharine G.—Mrs. George H. K.— I shall be glad to mail you the fol ulas for making creams if you send self-addressed, stamped envelope with your request. Face Steaming. Face steaming is a very valuable way of getting clogged, dirty matter out of the pores. It also has the advantage of bringing the blood up into the skin and stimulating and nourishing all the tiny cells. But its disadvantage is that it makes the muscles relax, and also, by | relaxing the pores, makes them course {and visible. And too much steaming | makes the skin dry. . Here is the best way to steam the ace: | __Rub the skin full of cleansing cream. {Then put a large square of Turkish | toweling about the size of a guest towel into a basin of hot water. Wring out and hold the hot, steaming towel over the face. When it cools wring frcm the water again and repeat. This has two advantages. By opening the pores it lets the cleansing cream get the skin. By its heat it melts the cream and gives it a better chance to mix with and soften the hardened matter in the pores. Then, as you use towel after towel, the wet, the heat, the rubbing of the towel, gradually take all the cream from the skin, and with it an immense amount of dirt and foreign matter which your complexion is better off without. Also this cold cream rub keeps the steaming from making the skin dry, for the moist heat removes, not the natural joils of the skin, but the oils of the cream, Even so, at the end of the cleansing, you should wring your towel from cold water and use this as a com- press, renewing the cold as you renew the . An ice rub is a good thing to follow this also. > And then use powder. But if your skin seems dry after the ice use a little fine oll or fine cold cream. Wipe off with a dry cloth and then use the pow- der. Do this after the cold, because you want the oil or cream only on the | surface of the skin. I'd not advise a foundation or a vanishing cream at this point. Mrs. George N.—If your shampoo is correct, your hair will be more giossy directly after it has been washed than | before. Try an egg shampoo. Iu never |fails to give a very pretty sheen !o the hair, and it is one of the methods that will agree with any one's hair and scalp. All that is necessary is to beat up an egg and rub it into the scalp all over the head, with the surplus distributed through the hair. though it takes several hours. Wash it eoap that s similar will be best. Mrs. J. K.—Counting your calories is about the best method when reducing | the weight, because you may eat what- |ever you like, but it will be consider- ably lessened for quantity. Appetizers. | Grilled Olives.—Wrap some stuffed olives in half slices of bacon, using toothpicks for skewers. Grill under the brotler in the oven. Anchovy Points—Cut some fresh toasted bread into pleces about 3 inches '{.{,.V’.."; % of an inch. S mhd wltnu th anchovy paste an ce two ::M three pieces on each p&m with TS, Caviar Canape.—Toast some thin cir- of bread on one side. Spread one- third of the circle with caviar, another third with minced onion and the re- maining third with the sifted and sea- soned yolks of hard-cooked eggs. Ocean Bpray cranberry sauce is so delicious and so convenient . . . no work, no waste, no can and Let it dry fully, even | off as you lather with any kind of soap | that you prefer, aithough castile or a| THE _EVENING WINTER BY D. C. PEATTIE. I Next to Springtime, the real season for walks about Washington is, it al- ways scems to me, these weeks of Winter, We call it the dead of Winter, yet is it in reality so dead? A few of the animals hibernate—the quadrupeds, that is—but most’ of them do not, and never are squirrels so casily séen as in the leafless branches. Master cotton- tail may be scared up in any thicket at this season, and if you are very lucky you may sece the tracks of a fox, though sly Reynard you will c-rtainly not see. But weasels are much easier to spot in Winter. For one thing, hunger drives them to the poultry yard. For another, the weasel in this climate does not take on the white, ermine-like fur that he does in reglons of heavy snow, so that, when it does snow, the wicked little rascal is as easily seen in the landscape as if ho were a sable seal. The raccoon, that robbr with a black mask over his eyes, is not so rare as we think him, but opossums and skunks, to be sure, are in Winter quarters. The real joy of a Winter walk con- sists in the fact that only one factor of discomfort has to be considered— the cold. If your socks are wool and your sho's are high, your ears and throat covered, and your hands, the rest of your costume matters little—in snow, sleet, wind or balmy interlude. I do, however, suggest that most sweaters are poor protection against an icy wind. Sweat'rs seem warm enough at the start, but the weave is generally too loose for practicality. A short wool- lined leather coat is the ideal Winter costume. If, then, you are warm enough, you have nothing els: to warry about. Mosquitoes, chiggers, sunstroke, are all out of the picture, and so, too, are those Joykilling packs of a thousand kettles and pans and blankets that some hikers load themselves down with. Your ex- cursion will not includ> camping out, in this weather, I imagine, so you must plan to be home by bedtime, or rely on the hospitality of country inns. Alas, we are but poorly provided with that delectable old commodity in these days. Inns are few and far between, though both Maryland and Virginia are better equipped with them than most States. Frederick and Fredericksburg, both had delightful hostelries in days gone by, and, while I do not doubt you could stay in those historic towns in mod-rn comfort, still, an intimate, cozy flavor has vanished, and the Winter hiker, whether he would a-birding go, or seek the tracks of the four-footed citizens, or walk for the sheer pleasure of walking, will have to sze his hotel accommodations through his glasses. MOTHERS AND THEIR CHILDREN. nose Milk Vegetable Soup. An appetizing and pleasing way to induce children to take more milk is to serve it in the form of milk vegetable soups of various kinds. Some vegetables T have used with great success are peas, beans, asparagus, potatoes, celery, spin- ach, carrots, caulifiower and tomatoes. I melt two tables] s of butter, add two tablespoons of flour and stir for a few seconds, then add two cups of boil- ing milk. Then I add a cup of the vegetable, either finely diced or put through a strainer and season with salt and pepper. If the vegetable is a starchy one, more milk may be added to make it a little thinner, and if to- mato'is used a pinch of soda must be added to keep the soup from curdling. A Sermon for Today BY REV. JOUN R. GUNN, As We Face the Future. “But go thou thy way till the end be: for thou shalt rest, and stand in thy ll:! n t the end of the days."—Daniel Xii:13. Daniel has been asking for a little more light to shine on the dark un- known that stretches before him. Al- ready, by the visions recorded in pre- vious chapters, he had been given partial insight into the future. But he sought for clearer knowledge. “O my Lord, what shall be the end of these things?” he asked. His request is negatived. He was told that no further enlightenment wzepossible for him. “The words are clésed up and sealed till the time of the end,” said the angel of revelation. “But go thou thy way till the end be: for thou shalt rest, and stand in thy lot at the end of the days.” Thus he is bidden back to the common paths of life, and is enjoined to leave the un- known future to unfold itself as it may. Whatever might be dark, duty was clear. Whatever might be problematic, he could be certain of rest and peace in the end. There is a lesson here that we would all do well to lay to heart. The lesson is this: Do not waste your time peering into what you can pever see, but fill the present with helpful service. Never mind what is hidden; the step before you is clear, and that is all that need concern you for the moment. “Go thou thy way.” Plod along the path that lies open to you, and be not anx- jous about the future. Do your duty today, and leave tomorrow to take care of itself. Commit your way unto God, and trust the unknown to Him. Do this, and whatever the problematical future may bring into your life, no matter wnat disappointments and har- assments, all will be well at last; “for thou shalt rest, and stand in thy lot at the end of the days.” Just now we are facing a new year, and we are thinking more or less of what is to be in the future. But our thinking reveals nothing. We can only surmise. We wish that we could see more clearly the patch that les before us. Two things are clear. Present duty is clear, and God's promises are clear. Let us hold to these two things, as we face the future. AUNT HET BY ROBERT QUILLEN. “Gossips can't ruin nobody's reputa- tion unless it's the ‘when it's exposed to the STAR, WASHINGTON, D. C, TUESDAY, DECEMBER 30, 1930. ENES OF THE MOMENT . N PARIS .,& lock marocain y’&wwm /h;a@ Witk rew twisted neckline desigred Nirande. ©The bned in pastel blue, - DOROTHY DIX’S LETTER BOX DEAR MISS DIX—What is your opinion of a man who tells the girl he is going to marry that he expects her to go right on with her work after they are married, and also do the housewor! a 50-50 marriage, do you? a marriage. k and 1 do not see how she is have children? I do not call this bettering herself by such VIRGINIA. Answer: That man doesn’t want a wife. What he wants is a combination slave and cash register, and I'll bet that after he is married he will lay off work for good and let his wfle‘uppon him. What does he propose to contribute to the home besides being an ornament to it? What does he offe er as an inducement to any girl to marry him when he expects her not only to bring in the bacon, but to cook it as well, and in addition to raise a family of children? It seems to me that it is a tty take. Either end of it is enough is a full-sized job for any woman. So few women who have the strength and large contract for any woman to under- for lnyuglfl to tackle. Being a wife and mother a lving, and there are mighty earning ability to do both. Certainly a man who doesn’t mean to support his wife and children is a | poor prospect as & matrimonial proposition, and I earnestly advise you to pass | favor of some gentleman with a less grasping angomore chivalrous, | him up in attitude. " % B DEAR MISS DIX—My father and mother were divorced five years after mar- riage because he drank. Now I am starting in business and I find it very embarrassing to answer questions asked me by friends and acquaintances about | I have never seen him since I was 2 years of age. my father. My relatives tell me to consider him as if he were dead because he has never made any effort to do anything for me. When filling out business forms should I include my father's name as one of my mearest relatives, or just write my mother’s? I Everyday Psychology BY DE. JESSE W. SPROWLS. Living Person Writes. Nearly every day psychology uncov- ers some hitherto unknown human ges- ture. ‘To list these gestures would mean a volume; to comment cn them ade- quately would mean a library. One gets t;te notion that, after all, human nature as we see it in everyday life is one grand series of gestures. Some of them are consciously performed; most of them are done unconsciously. All of which means that what you once more_or less laboriously acquired you now habitually perform. Of all gesturings handwriting is the most telling. Omar Khayyam gave it as his opinion that the “moving finger writes.” In the light of modern psy- chology the - living person writes. Graphologists say handwriting is brain writing. 2 We all pass through periods when we consciously try to make impressions on our neighbors. We do so by means of gestures—new clothes, new man- ners, etc. In handwriting ‘they take the form of large and ostentatious letters, underlined wort lots of ex- clamation points, elaborate signatures. These gestures are closely hooked up with your sense of self-importance. Perhaps you have never thought of it, but what you write is just as signifi- cant as how you write, I wonder if you have noticed that adolescent girls often change the spelling of their names. Why does “Ethal” mean more than “Ethel,” “Marie” more than “Mary, leanore” more than “Eleanor”? And why does John Howard Smith start out by signing his name as John H. Smith and then along in the 20's begin writing it J. Howard Smith? Perhaps by the time he is 50, J. H. Smith will satisfy him. In order to understand handwriting, try to understand the writer in terms of his sense of importance in the world in which he lives. That is the first psychological approach to graphology. (Copyright, 1930.) DAILY DIET RECIPE Wholewheat Flour, 1}> Cups. Soda, 1 Teaspoon. Sour Milk, 2 Cups. Salt, % Teaspoon. L SERVES 6 OR 7 PORTIONS. Mix soda and salt with the flour. Beat in sour milk thor- oughly until all lumps have dis- appeared. Grease hot griddle with rind of salt pork or a plece of bacon. Drop the thin batter from the tip of a tablespoon and brown on both sides very lightly. These cakes should be very light and thin as wafers. Good with small sausages. DIET NOTE. Recipe furnishes protein, starch, much lime, iron, vitamins A and B present. Can be eaten by adults of normal digestion who are of average or under weight. WHO REMEMBERS? BY DICK MANSFIELD. Registered U. 8. Patent Office. | Answer: Just write your mother's. It is always best and simplest to tell ! the truth about family complications, because that stops all gossip and surmise. | ‘When people ask you about your father merely say that you have no recollection | of him, as your mother divorced him when you were a baby because he drank | too much. That will end the matter. Divorce is no disgrace, so there is nothing | for you to be ashamed of in your mother’s action. DOROTHY DIX. OUR CHILDREN BY ANGELO PATRL The Right Word. Nothing is so important to children as the right word. Parents often fail to utter it, teachers often forget to speak it. The lift the child needed was not given him at the right moment and he floundered helplessly because it was not forthcoming. None of us is so wise that the right word comes eachtime without hesita- tion or doubt. If we knew what it was we would speak it. But we can study a little and find it oftener. When you see a child struggling against the domination of another, fighting agalnst jealousy and grudging. help him. Tell him cheerfully how well he does. Tell him that you feel proud of him. Few children can equal him. Tell him that as long as he lives he will meet evil, but that good is never failing. If he will just keep right on doing his work, doing his best to help wherever possible, whoever possible, without pride and without self seeking, he_will come out all right. Teach children to be friendly. Teach them that s, paying back, be- littling another’s success is poor sports- manship. To win is fine, but the man- ner of winning must be finer if the victory is to stand. No victory helps one’s cause unless it is indorsed by the opinion of the group, which is fairer than one might suppose. Friendliness that extends to all who come within its radiance is a security for happiness. It is well worth having upon a fair price and boys and girls are usually very fair about it. sense a just and kindly spirit instantly and rally to it. Children have their own troubles. They suffer as keenly under their bur- dens as grown people do under theirs. When they look downhearted say the right word to comfort them. Praise them. Direct them in such a way as to lead them to find a rift in their over- cast sky. Never emphasize their misfortunes, No good comes of telling and retelling a tale of woe. The best way to kill a grievance is to write it out, talk it out to some friend and then forget it’ Once the child has unburdened himself try to ease his mind without telling him he is grievously hurt and to be pitied. Show him the way out if you can. Search back in your childhood for an occasion like this and tell the child the story so that he may know himself a part of the great scheme in which none escapes his burden, and none is wholly M"xl‘:-;u:a’?xid tory of that a story of your own will ‘make him laugh. ‘Tell him the truth about your own struggles. Some parents and teachers try to make the children believe that they never had a childhood, never loved to run free, to laugh, to shout, to idle and dream. They hide their childhood experiences instead of calling on them for the right word in time of need. The right word is always tinged with tolerance, kindness, understanding and truth. There are times when it is hard enough to find, but we might find it oftener if we tried harder. (Copyright, 1930.) ——— e Fig Pudding. Chop one-third pound of beef suet and work it with the hands until creamy, then add half a pound of figs finely c! k two and one- . Soal third euj of stale bread crumbs half a cupful of milk, add mold and steam for three hours. lserve with yellow sauce made as fol- lows: Beat two eggs, yolks and whites sep- arately, until very light; add one cup! of sugar gradually and continue beat- ing, then add your favorite flavoring. Vanilla is good with it, . The Climber. As soon as a little child finds his feet will support him, he begins to climb up in the world. His growth demands that his muscles be used, stretched, adjusted to their uses, co-ordinated with the dfive:’up normally, a little child must climb. This climbing and clambering all over the house reduces the child’s mother to the verge of tears. She is afraid that the child will fall and be hurt, and her fears are not unfounded. Children do fall, and they do get hurt. But the hurt is not serious as a general thing. Nature has provided for this climbing period, and the child tumbles about with wonderful ease. There will be but that is all in the game. The older the child gets the higher he wants to climb, of course. The boy roofs and high fences. They walk along the spans of the bridges and skip along the stone walls like chipmunks. If they have been allowed to grow their muscles in normal fashion, allowed to train their to carry them wherever they wish to go in the be- ginning years, they are as. safe as they can be in this dangerous world. But if they have been frightened and held down and trained not to climb from the beginningt hey have lost the op- portunity for climbing and the sureness of control that goes with it. Another reason for this desire to climb is to get a better view. When the baby stands on the floor, his line of vision is far below that of your own. He can look up, to be sure, but that is not the same as bel up and looking about. The view is different and things look different. That s why the child insists upon climbing up on a chair or a table. He wants to see the world a little better, a little clearer. A very good reason, is it not? Carry the baby about the house and let him look at things, every once in a while. That helps him find himself in relation to the things about him. It makes him more intelligent about things and people. Arrange a low step, boxes covered with old carpet are just the thing, so he can begin his explorations in comparative safety. As he grows in power provide better climbing facilities: a pair of steps, a ladder, and if fairy fortune favors him, a jungle gym. ‘The jungle gym ought to be out- doors. Other children share it, and there is a circus time and much joy and much healthy growth. The climbers are safe, and they acquire confidence'| and self-control to a great degree. The mothers soon learn that nothing serious is going to happen and leave the chil- dren to their play. A course of training like this will make shed climbing, tree climbing, ladder work easy and safe. Climbing is essential to spiritual growth. The soul that does not aspire to higher flights sinks to dead levels and sorrow is its portion. Let's climb. (Copyright, 1930.) Veal Roll. Serving six—Two pounds veal steak, cut one-half inch thick; one teaspoon- ful salt, one-fourth teaspoonful paprika, four tablespoonfuls bacon fat, one cup- ful water and four tablespoontuls flour. Sprinkle the veal with the salt and paprika. Spread with the dressing and roll up. Tie in place with white cord. ‘3:-4 with the on fat and sprinkle ith the flour. Fit into bak! pan. Add the water. Cover and 1Y hours in a moderately hot oven. Baste frequently. Remove the cord and serve the "n;ll on a platter. Garnish with Dressing.—Two cupfuls soft bread- crumbs, two tablespoonfils cl celery, two tablespoonfuls chopped parsley, one tablespoonful chopped onion one-half teaspoonful salt, one- fourth teaspoonful paprika, one egg and four tablespoonfuls butter, meited. Light- Iy mix the nerves that control them. In order to | | few bumps that have to be kissed well, | and girl of 7 and 8 climb trees and | | When tons of sturgeon were sold at !the fish market at the old Anacostia | Bridge? Your ngy and Mine BY MYRTLE MEYER ELDRED. Doubtless I have remarked before that when attention is focused upon a certain article of food, mothers become imbued with the idea that this alone is important to the diet. The excel- lence of vegetables, and their early in- clusion in the baby’s dlet, give rise to the assumption that only vegetables are important, and that if a child eate plenty of vegetables, little else matters. Of course, this is wrong. Vegetables are an important part of the diet, but still only a part of it. They contain important vitamins, but not very much nourishment. They contain lots of in- digestible cellulose which contributes bulk to the diet and stimulates good elimination. They lend variety to the diet. They are alkaline in their re- action and are vastly necessary in the prevention of acidity. Our leaflet, “An Explanation of Calories, Vitamins and Food Elements,” will clear up some of these points for mothers. Simply send a self-addressed, stamped envelope with your request for it to this department. Mrs. L. S. has this e rated idea that vegetables are the ol food im- portant to good health., “My son is 4 years old and weighs 35 pounds,” she says. “He has good habits, rises at 7:30 and goes to bed at 7:30. Plays outdoors most of the day in all weath- ers. Has never been sick except a few colds. He will not eat vegetables, and this worries me. He will accept only potatoes, peas, celery and lettuce, no matter how I disgulse them. This worries ine, as I know vegetables are the only things to keep one healthy and in good condition. “He has two teas) fuls of cod lver oil and three cupfuls of cocoa daily, and will eat meat in any form. How can I convince him he must eat vege- tables?” His unconscious selection of vege- tables is a good one. Celery does not have vitamin A, as you stated, but let- tuce has the A, B and C vitamins, Give him the three he likes in some form daily. Incidentally, here are the vege- tables which contain all three vita- mins: Lettuce, tomatoes, potatoes, fresh peas, string beans, dandelion greens, spinach and cabbage, He has three of them in his diet. Another leaflet, “Introducing Vege- tables Into the Child's Diet,” will 3:0 be helpful to you. If he plays outdoors aH day and has a 500(1 not need cod liver oll at this and without it his appetite for some of the tables might be spurred. It worth a trial at any rate. interest in vegetables is mother’ they are for a child. If no pressure were brought to bear on him and v;aublu were served at thé table and obviously enjoyed by the adults, his interest might be kindled. . s Exercising the right to cancel wage agreements on three months' notice, representatives of 20,000 workers in va- rious industries in Sweden have given' motice that old contracts would not be renewed for another year, FEATURES. The Woman Who Makes Good BY HELEN WOODWARD, \ Who started her carcer as a_frightemed typist and who became one of America. the highest Curiosity Helps. Years ago I got a job in a big office where there was a staff of stenogra- phers. They showed me a desk and a chair and piles of several different kinds | of _stationery. I took some dictation | from a man whose name I just bare- ly caught. I had no idea what his Job was. From the surroundings I| could sce that this was & publishing house, but what kind of books it published. whether Helen Woodward. ouse or a cheap one, whether the books were sold through book stores or by agents, I had not a glimmer of a notion. One of the girls told me to use a certain kind of letter head for the man's dictation. “Why?™ I asked her. “I don't know,” she said. “You just do. We always do for his letters.” Well, I was there three days work- ing like that, and I thought I'd go crazy. I have so much curiosity in my make-up that I can't bear to go on without even a notion of what I'm do- ing. It's bad enough to live in this be- wildering world, not to know where we all came from and where we're all go- ing. In the face of that we must hold on to a little definite knowledge from day to day. So at the end of the three days I got hold of all the circular matter issued by the firm that I could lay my hands on. I also asked to sce some of the old correspondence. I made an excuse that 1 wanted to be familiar with the way l):. was a high-class | | | | | paid business women in the letters had always’ been typed. I learnzd a good deal that way. ‘The next time the same man dictated to me (he was young and -jolly and I wasn't afraid of him as I was of some of the others), I put down my pencil and asked him to explain to me one of the letters he was dictating. He might have been small and mean and told me that [l that was his business, not mine. But in all my many years of working for a lv- ing I never met a man who acted like that. Anyway, all he said w Can't you understand it? “I get the words,” I answered. “But you say we have made a ‘new arrange- ment.” Do you mind telling me what the new arrangement is—that is, of course, if you think I'd do better work if I knew.” Mind you, I didn't really ask it as smoothly as this sounds. I was blushing and fidgeting with my pencil. But he liked to talk: so he answered me freely. Then he went on to explain all kinds of things about the business, He told me the books were sold by mail only. He told me who the officers were and what each man’s job was supposed to be. He | didn’t tell me any of the low-down on any of them. I learned that soon enough from the rest of the office. It's stupid of employers to leave girls in a fog of doubt in a new job. But they nearly all do it. How can they ex- pect a girl to do her best work when she doesn’t know what she is doing? Unless a girl digs up the information for her- self she'll learn mighty little about her Job except the routine. And it isn’t easy to dig up the information. It takes either a lot of nerve or a lot of curiosity —or both. (Copyrisht. 1930.) Girls having problems in connection with their work may write to Miss Wood I care of ‘this Daper, for her Dersonal advice. PERSONAL HEALTH SERVICE BY WILLIAM BRADY, M. D. Keep Your Distance. A famous chmltzglcll authority named Flugge showed the importance of droplet infection. He proved, too, that there is practically no risk of contract- ing tuberculosis by the inhalation of dust. Bacteriologists ing under Flugge’s direction produced tuberculosts in guinea pigs by causing the animals to breathe directly in front of the mouth of a person with tuberculosis while the was coughing. When the plg" ‘were not brought nearer than 40 inches to the mouth of such person they did not contract the disease. But they were almost invariably infected if they were held within a foot or two from the mouth while the tuberculous patient coughed. Another good authority, Winslow, first sprayed the mouth and throat of a man with a culture of bacillus pro- digiosus, which is harmless but gives a distinctive red growth on culture media. Then the man spoke loudly for half an hour, Then 140 liters of air were taken from various points in the room. The B. prodigiosus was found only seven times. Another type of germ called streptococcus salivarius, a normal or natural inhabitant of the mouth, was not found at all in 74 liters of air ex- amined. In similar tests Robinson did find S. salivarius in some cultures from the air of the room where the man :g;:ke, But these authorities concluded t their observations tended to sup- port the conviction that aerial infec- tion of any soft is a minor factor in the spread of disease. But note icularly that the guinea pigs_esca infection when they were not brought closer than a meter—about 40 inches—to the face of the person with the disease. You can't npgly guinea pig facts to human life—and that is why our state’s prisoners should be turned over to medical science for experimental use— but I think it is perfectly logical and safe to assume that, so long as one can contrive to keep more than four feet rom the face of one’s vis-a-vis, one is not likely to catch whatever the vis- a-vis may happen to have in the way of a respiratory infection. Many tests by other bacteriologists have fairly well shown that the drop- | tor Pinex.. Fi 10N ¢ d lets of moistre given off from nose and mouth in the form of visible or in- when one coughs will eet. The range of the spray in is the same. In ml g the range is lowered to four feet or_less. Everybody understands that kissing on the mouth is a very likely way to contract any communicable disease which is transmissable through the nose, throat or mouth secretions. The next best way is to conduct a Weber and Fields chat wil perhaps just has the disease or coming down with it. Younger readers may not know what Weber and Fields means. Give the Viotim a Drink. In romantic fiction the one who gets beaned or otherwise momentarily sub- dued is generally restored at the author’s convenience by means of a drink of something from a flask. In- deed 1t is only in imaginary stories that alcohol serves as a stimulant or a| restorative. When anybody faints, or collapses from heart failure, or suffers shock from an injury or a great fright, or falls unconscious from some unknown cause, or is overcome by gas or smoke or heat or sheer physical exhaustion (as in a marathon race), one of the first measures of relief the bystander instinctively thinks of is to give the victim a drink. This is all very well if it is a drink of water. It is a mistake to offer the victim any alcoholic liquor. In almost any instance of loss of consciousness or great depression it is all right to give such real stimulants as coffee, tea, or aromatic spirits of ammonia, except in ToEndaCough InaHurry, Mix This at Home ) o stubborn cough quickly, it is important to soothe and heal the inflamed membranes, et rid of the germs and also to aid the system inwardly to help throw the trouble. For these purposes, here is a home-made medicine, far better than anything you could buy at 3 times the cost. From any 2% ounces of Pinex. a pint bottle, and add plain granu- sugar syrup or strained honey to fill up the pint. This takes but a moment, and makes a remedy so effective that you will never do with- out, once you have used it. Ieeps perfectly, and children like it. Thi mple remedy does three necessary things. First, it loosens the germ-laden phlegm. Second, it the ~ inflammation. rbed into the blood, directly on the bron- chial tubes. This explains why it brings such quick relief, even in the inate bronchial coughs which (o!{;siw col;l epld:mfi; s inex is a ly _concentraf compound of genuine Norway Pine, containing the active agent of creo- sote, in a refined, palatable forn and known as one of the great- est healing nts for severe coughs, chest Tolds and bron- chial troubles. Do not accept a substitute nll;:'ntezd L | | | | | apoplexy (stroke of paralysis) or sun- stroke—in both of which conditions the victim is already obviously flushed, breathing heavily, overstimulated. No special knowledge is necessary to tell the casual observer when a stimulant is advisable—it i5 advisable only when the victim is pale, prostrated or evi- dently weak, relaxed, flabby, with sur- face cold to your touch. That is the condition in ordinary fainting spells, shock from accident or {right, col- lapse from heart failure, or the effect of hemorrhage. Before you attempt to give the vic- tim anything to drink, make sure he can drink. To do this, take the re- ceptacle, holding the drink in one hand. and place your other hand under the pillow or under the head and lift the head just enough to bring the partiy filled cup or glass to the lips. Pour a spoonful or two, just a swallow, into the mouth and see whether it is swal- lowed. If not, then it is unwise to try to give the drink. You may choke the “cl'tlgtn gnyw fl"L ‘hen l or coffee, when procurable, makes the very best of real stimulants to give a victim of fainting, collapse or shock, if ‘the victim can swallow. A cupful of strong hot tea or coffee, preferably with some sugar added, is excellent emergency treatment. Be sure it is not hot encugh to burn—try a sip yourself to see. Plain cold water is always a good emergency stimulant in such cases, when the victim can swallow. Aromatic spirits of ammonia, a half teaspoonful in ua inch or two of eold ‘water in cup or glass, is a quick general stimulant to give if the victim of faint- ing, shock or sudden prostration can swallow. When the victim is quite un- conscious and unable to swallow, the ; effect of the ammonia may be obtained ' through inhalation if the victim is breathing. Pour a few spoonfuls of the aromatic spirits of ammonia, or even a few drops or ordinary household ammo- nia, on your palm or on a handkerchief and pass this repeatedly to and fro near the nose. Better take a whiff or two yourself to gauge the effect. SONNYSAYINGS BY FANNY Y. CORY. 8 I hears eber'one sayin' they is glad * ‘iss year is about ober ’'cause it's been a bad one, an’ all "at stuff—why ME, I don’t eber 'member habin’ a more 'cess- ful year! The longer you put off trying the FAMOUS Deerfoot - farm Sausage the more you're missing HERE'S what gives Deerfoot Farm Sausage its different goodness. Only the finest cuts of fresh, tender young rk are used. Then this meat is chopped instead of ground. Finally it is seasoned by a secret blend of savory spices by a man who is an artist in flavoring. Serve Deerfoot Farm Sau- sage at any meal and see how ;er{ectl it fits in the menu. lealer has it—linked in pound and half- pound cartons; Sausage Pat- ties in half-pqund cartons; sausage meat in one and two pound bags. p N for Coughs l