Evening Star Newspaper, January 9, 1931, Page 36

FOO Pancakes and Cereals ¥ormer May Be Featured D PAGE in Winter Menus, Some- times in Form of Entree—May Also Be Treated as Dessert—Cereal Specials. At this season of the year there h] Bothing more popular than pancakes | for breakfast. There are pancakes that | are really breads, which are eaten Iori breakfast with butter and sirup, or with bacon, or sausage, or ham. These are the buckwheat, cornmeal, flannel, | graham flour makes a nutty tasting | cakes. Different flours give different tasting cakes. White flour makes a feathery pancake. Buckwheat has a| special flavor and whole wheat or| gramah flour makes a nutty tasting| cake. Cornmeal gives texture as weil as | flavor. Sometimes cooked cereals are used with these flavors, such as rice, rolled oats, or farina, or white potato or sweet potato. Pancakes can also be served as an | entree, that is, the bread and meat may be combined in one dish. These are the pancakes that have crisp bacon | or savory sausage, or seasoned grated cheese mixed in with the batter, and | being an entree they may be served | as an important part of the menu, | usually with gravy or sauce. The en- | tree pancake makes an inexpensive | breakfast, as a little of the meat will | season quite a good deal of batter. The | entree pancake for luncheon will serve 8s the main course for a family luncheon, but not for a party luncheon. For instance, if you have a cheese pan- cake served with brown gravy or mush- room sauce, you have a very nourishing and delicious luncheon main dish. Into any of the standard batter rec- ipes you can put savory foods that make an entree of a pancake. Crisped minced ham or sausage in cornmeal makes delicious griddle cakes. Grated cheese or green corn, or elams which have been chopped very fine, may be used with wheat cake batter. These entree cakes are usually served alone with a sauce, although cakes combined with corn, celery, tiny peas, squash, or green pepper, may be served with roast | ts. Sauce for these should be either , tomato, mushroom, or a brown | vy made from meat stock or a| veg:table extract. Serve corn pancakes | with roast beef, rice pancakes with chicken fricassee and its gravy, and buckwheat pancakes with brolled ham. The preparation and baking of pan-| cakes must be a quick process. When | mixing pancake batter, sift and mix | the dry ingredients, then add the milk | and eggs, then the melted shortening. | Do not have the shortening too hot because adding a hot liquid fat to lhei batter will make the pancake heavy,| and even thin pancakes should be light. ‘The best way to test the heat of a griddle is with a few drops of water. ‘The drops should dance around in| quick motion but keep their ball shape until they evaporate. If the griddle| s not hot enough, the water will run | into a sheet instead of forming balls. ‘The top of pancakes should be puffed up and full of bubbles. The e8 should be firmly set. Lift the edge with a pancake turner and see if the bottom is brown. If so, turn it and brown it on the other side. Pancakes for Dessert. Another kind of 'pancake can be served as dessert. These are sweet in themselves and the sauce or whatever is served with them is sweet., The sweetening may be varied, some using granulated sugar, or brown sugar or honey may be used. They may %mbhud with l&t‘:‘l'; Jam, orfpre-erv:'. ese are sul evi for gu luncheons. At suppers p-mn may be either served as entree or dessert. At dinner, entree pancakes, such as corn or potatoes, may be served with meat, or French pancakes for dessert. To the batter for dessert pancakes may be folded in apple sauce, banana pulp, or grated pineapple. By adding finely chopped dates and raisins and - nuts you may make a special pancake. The cakes may be baked in a large size and piled on top of each other with shaved maple sugar or brown sugar and plain or whipped cream between the layers. | Cut in triangular portions like a layer cake. Tangerine sauce is good to serve with dessert pancakes. Cream six table- spoonfuls of shortening with one cup- ful of confectioner's sugar. Add the grated rind of two tangerine oranges and the julce drop by drop. Stir while adding 50 that the sauce will not cur- dle. Spread a spoonful of the sauce over each pancake just before it is rolled and served. Economy Pancakes. A good way to use stale bread is to | make it into pancakes. Soak the bread in warm milk or water, then mix one cupful of the bread crumbs with one beaten egg, one teaspoonful of baking povder. a pinch of salt and enough lour to make a batter. About half a cupful of flour to a cupful of bread crumbs is the right proportion. To make good pancakes without eggs, but with sour milk and baking soda or sweet milk and baking powder, soak MENU FOR A DAY. BREAKFAST. Bliced bananas, cereal cream, vegetable hash, muffine, coffee. LUNCHEON. Creole rice with bacon, Par- ker House rolls, stuffed peach salad, molasses cookles, tea. DINNER Savory ham, Delmonico tatoes, creamed spinach, cabbage salad, caramel varian cream. coffee VEGETABLE HASH. | One-half cup chopped cooked | | carrots, 1 chopped cooked | | potatoes, 13 cup chopped cooked | | turnips. 2 cups chopped cooked | | cabbage, 1 cup chopped cooked beets, 2 tablesnoons beef fat. i cup milk, salt and pepp r. Melt the fat in a fryng pan. Wnen sizzling hot pour in the above in- gredients, spread evenly, cover and cook slowly i3 hour. Fold, turn and serve RICE WITH BACON. Cut five slices bacon into small squares, cook until crisp, skim out and place in a heated dish. Chop 1 onion and 1 sweet red pepper from which the seeds and partitions have been removed and cook in the bacon fat until tender and the onion is yellow. Add 2 cups cooked rice and 1 cup stewed tomatoes, season with salt and pepper, cook until the liquid is well reduced, stir in the bacon and serve at once. BAVARIAN CREAM. Two tablespoonfuls granulated gelatin, % cup cold water, Y3 cup boiling water, 3 eggs, 25 cup sugar, 3 cups milk, ¢ teaspoon salt, 1 teaspoon vanilla, 1 cup whipped cream. Soak gelatin in the half cup of cold water. Sprinkle half the sugar over & | | frying pan and heat siowly. Btir constantly until a light brown colored sirup forms. Add the b3 cup of water and boil 2 minutes. Beat eggs and add milk and rest of sugar. Heat in double boller, add sait, sirup-mixture and gelatin mixture, and stir until gelatin is dissolved. Add vanilla and cool. with | | raisin po- | | raw B | | into which you have stirred one-fourth When & little thick, beat until frothy and beat in the whipped . Pour into glass mold scraps of dry bread in milk or cold wi ler:”. Beat the bread and milk to- gether and add a little salt. If you use sour milk, dissolve the baking soda in a little hot water, enough to sweeten the milk, and add this to the bread | and milk. Sift in enough flour to make | the batter a little thicker than when eggs are used. If sweet milk is used, put the baking powder in the flour and | sift into the bread and milk. Use bread enough to thicken the milk con- | siderably. _ Beat for three minutes. These are light and tender. | Crumb Pancakes—Soak one cupful of bread crumbs in two and one-fourth | cupfuls of skim milk for three-fourths of an hour, then add half a cupful of flour, four teaspoonfuls of baking pow- der, one teaspoonful each of salt and sugar, one teaspoonful of melted fat and an egg. Cook on & hot griddle like other pancakes. If sour milk is used, substitute half a teaspoonful of baking | soda in place of the four teaspoonfuls l of baking powder. Oatmeal Pancakes—Put two cupfuls of rolled oats into three cupfuls of boil- | ing water. Cover and let stand for 15 minutes. Add‘a pinch of salt, a table- spoonful of sugar and, one by one, two unbeaten eggs. Mix all together and immediately fry the batter by the spoonful in butter. If the pancakes don't hold well together when frying, add a tablespoonful of flour to the ba ter. Serve as hot as possible, with po dered sugar or with a compote of fruit. Sugared sliced oranges are good served with these pancakes, Corrimeal Pancakes.—Add half a cup- ful of cornmeal to one and one-half cupfuls of boiling water and boil for five minutes. Turn into a bowl, add one and one-fourth cupfuls of milk, two cupfuls of wheat flour, mixed and sifted with one and one-half tablespoonfuls of baking powder, one and one-half tea- spoonful of salt and one-third cupful of sugar. Add one egg well beaten and one tablespoonful of melted butter, Cook on a greased griddle and serve with sirup or stewed fruit. Cereal Specials. To make guick fried mush, first make some cornmeal mush in the usual way, except that it is not necesary to cook as long. Have a tablespoonful each of lard and butter smoking hot in a skillet. Lift the hot mush to the skillet by | spoonfuls and flatten it out. It !r)e!l quickly and is sweeter d crisper than when allowed to get cold and then fried. Dip each slice in_cracker dust before frying and you will find that the lars will not spiash all over the stove, and the slices will also have & browner, crisper crust when done, than if fried in the usual way. Cornmeal With Meat.—To & double boilerful of cornmeal mush add a cup- ful of left-over chopped meat. cool, then fry. Serve with catsup, chili sauce, or mustard. Corrmeal With Fish.—To the same amount of cornmeal mush add one cup- ful of fish, or can of shredded sardines, cool, then fry. Serve with any sauce or catsup. Cornmeal With Bananas—To the same amount of cornmeal mush add some bananas, cool, then fry, and serve with lemon sauce. Oatmeal Mush With Apples.—Core some apples, leaving large cavitles. Pare and cook the apples until soft in 8 sirup made by bolling sugar and ater together, allowing one cupful of sugar to_one and one-half cupfuls of PFill the cavities with oatmeal Serve with sugar and cream. rup should be saved and used again. Sliced bananas or sliced peaches are excellent served this way. Browned Rice.—Brown one-third of & cupful of rice in the oven until it is the color of wheat. Put one cupful of boiling water with one-half a teaspoon- ful of salt in a double boller, Add the rice and cook for one hour, This is de- liclous with maple sirup. Rice With Prunes—Cut into quarters prunes that have been slowly stewed with sugar and a little grated lemon peel. Make a rice custard by pouring over one cupful of cooked rice one quart of milk, two well beaten eggs, one cup- ful of sugar and a liberal dusting of grated nutmeg. Cook the mixture until the custard is smooth, then add the bolled prunes, sirup and all. Cook for five minutes longer and serve cold with cream. Barley Raisin Cakes—To two beaten eggs add one-half a cupful of sugar, a pinch of salt, one teaspoonful of lemon extract, & liftle cinnamon and grated nutme alf a cupful of sour cream, three-fourths of cupful of molasses teaspoonful ‘of baking soda and three eupfuls of barley flour ‘mixed with | three teaspoonfuls of baking powder. | Beat the mixture well and stir inf~ .t one cupful of small seedless ro'.ins. | Bake in gem pans. Prunes With Cereals. — Cooked, chopped prunes may be stirred into cooked cream of wheat, oatmeal, cracked wheat, hominy, rice or other cereal. Prunes With Left-Over Cereal —Ar- range a layer of left-over cereal in an olled baking dish, then a layer of cooked and stoned prunes, repeating until the dish is full. Pour the prune juice over the top and bake. Home in Good Taste BY SARA HILAND. How perfectly charming a mirror like that shown in the accompanying ilius- | tration would be in the early American | home! | The frame is finished in black and goid, and in the top portion is one of | those very lovely old-time flower prints, | making it one of those delightfully quaint mirrors that we all want to take | right home the minute we see it, There are so many places where such & micror might be used. Pirst of all, we think of the hall, where it would be 50 effactive over a small drop-leaf table. With it could be used & brass or pewter candlestick. | ¥or the living room it would be very | lovely over a_spinet desk, or it might occupy the space between two windows A space that ls rather diffcult to | real And, of course, as & mirror to be used | with a dressing table skirted in calico or chintz it could not be improved upon. | (Copyright, 1931.) Winter Suggestion, Beeswax and mutton suet melted to- gether and rubbed well over the edges of your children’s shoes, where soles and i | pattern to use for the petals. THE EVENING STAR, WASHINGTON, D. C, FRIDAY, JANUARY 9, 1 Gives BY SALLY MONROE. I, you are having a wedding in the family pretty soon, it's time to think about the wedding cake. For what would & wedding be without a cake? late years, the custom is, if any of wedding cake is provided at all, to send | out and buy it from a caterer. But home-made wedding cakes are interest- ing and fun to make. If there is an old wedding cake recipe in_your fam- 1ly, use this by all means. However, if you have never used it before, it is good plan to try it out in a small quan. tity before muking the large cake or | cakes, so that if you learn anything from experience in making it, your ex- perience will come in time. The most important thing in making wedding cake, seemingly, is to have the right sort of oven. The fact is that a good wedding cake ovcn is 50 mod- erate that recipes say the cake should | bake elght hours. However, the heat should be steady and never should the oven chill. Of course, if you must cook in a gas oven, you cannot possibly get that sort of oven heat, so in that case you will simply have to use & good, rich, fruit cake recipe and cook it as slowly as possible, never allowing the gas to be turned out or to vary greatly in tem- perature, Tested Recipe. An old-fashioned recipe calls for four cups of butter, four cups of sugar, 10 eggs, four pints of flour, six cups of currants, three cups of raisins, three cups of citron, onz-half cup of candied lemon peel, two cups of blanched and shredded almonds, two teaspoons each | of nutmeg, cinnamon and mace, a table- spoonful of clove and all-spice and one cupful of grapejuice. Here is a more up-to-date wedding cake that may be made in a slow gas oven with care: Cream two cups of but- ter with three cups of brown sugar, add the yolks of six eggs, one pound of raisins, one pound of currants, half pound of shredded citron, half a cup each of molasses and sour milk, half & grated nutmeg, one tablespoonful of cin- namon, one teaspoonful each of cloves and mace. Mix thoroughly and add four cups of flour sifted with a teaspoonful of soda, and fold in the-stiffly beaten whites of 10 eggs. Turn into a tin lined with buttered paper and bake for two hours in a moderate oven. A deliclous dessert is certainly the right top-oft to & good dinner. And even if the dinner isn't very good, a delicious dessert will make it s0. Here are some recipes for desserts that are worth try ing: | Homemade Wedding Cake Interesting Task Vanilla Souffie—Scald one cup of milk seasoned with one-quarter teaspoon of salt in a double boiler and mix in two ublesroons of flour and two table- spoons of butter creamed together. Cook while stirring for 10 minutes to form a smooth paste. Beat together thoroughly the yolks of four eggs and three tablespoons of sugar and pour over the mixture in the double boller; Stir this all together, flavor with oné teaspoon of orange extract and set away to cool. To prevent crust from form- ing rub a little butter over the top. bout & half hour before time to serve it, fold in the stiffly beaten whites of the four eggs and bake in a pudding | dish 30 minutes. Serve with chocolate | sauce. Chocolate Sauce—Boil together five | minutes in & saucepan half a cup of sugar and half & cup of water. This| will make & thin sirup and should be allowed to cool before stirring in four ounces of melted chocolate. Add one- half teaspoon of vanilla extract and stand in a pan of hot water. When ready to serve put in one-half cup of cream or milk. Bring to the bolling point in a double boller two cups of milk seasoned with !one-hal[ teaspoon of salt and a pinch | of cinnamon. Now add one-half cup of sugar and thicken with two and one- quarter tablespoons of cornstarch that has been previously moistened in cold | milk. Remove from the fire and pour |over the whipped yolks of three eggs. | | Stand over the fire again a few minutes |to set the eggs and add one-half tea- | spoon of butter and one-half teaspoon of vanilla. Strain into a flat, square tin and allow it to become thoroughly told and firm. When ready to use, cut into cubes a little over two inches square and dip into sifted cracker crumbs, then into & beaten egg and finally in the cracker crumbs again. Fry in hot fat until a golden brown. Worth Trying. Flaky Puffs With Lemon Sauce.—Add to one cup of boiling water one table- spoon of butter and when the latter is melted mix in one cup of flour. Beat these ingredients with a fork until per- fectly smooth and free from the sides of the saucepan. Take from the fire and drop in three eggs, one at a time, whipping the mixture rapidly each time an egg is put in. Stand until cold and fry in very hot fat, a spoon at a time, allowing about 15 minutes for each puff. Sprinkle with powdered sugar and serve hot with a sauce made as follows: Strain the juice of one and a half lemons and add to it one cup of pow- der':d sugar and half a cup of boiling water. Making Flower and Cuff Sets BY MARY Here is the sketch of the flower and cuff set that we spoke of yesterday. ‘They are very easy to make and will add that little new touch that often makes it posible to wear a dress after you have grown tired of it in its origi- nal form. The flower as well as the cuffs are There is a If you want the flowers to be larger or smaller made from petal shapes. | then enlarge or decrease the size of the petal pattern. Cut the petal from card- board or heavy paper. Then with a plece of chalk or crayon mark the out- line of the petal on the material. For a substantial silk_or woolen dress you may make them from the silk or cot. ton pigue, preferably the fine ribbe sort. For a lighter weight dress you may use organdie, georgette or silk crepe. A new idea is to use rather stiff tafeta, which gives a smart effect but | is not so easily laundered as the other materials. Allow & half inch between the petals if you take them to be piccted. The outline of each petal will, you know, be finished with machine mstitching. Then you cut along the hemstitching, leaving & picot edge on the edge of the Grapefruit Is Healthfruit Doctors say that ATWOOD GRAPEFRUIT aids digestion and helps eliminate acids from the system Tree-Ripened and Delicious LOOK FOR THE NAME Wholesale Distributor: W. Chas, Heitmuller Co. 923 B St. N.W. ‘Washingten, D. C. MARSHALL. petals. If you like you may finish the petals with a fine rolled 'm, which | you can do yourself. The straight edge of the petal shouid not be picoted. Gather this and make the flower from eight or more petals. If you like you can use eight large petais alcng the outside of the flower and seven smaller ones in an inner circle. A large bead or button is used to cover the center where the petals meet. The cups are made from slightly gathered petals stitched to a band about an inch wide of the same material. LITTLE BENNY BY LEE PAPE. Boy and Good Fairy, A Play by Benny Potts. Scene: Boy worrying. Boy. Gosh shang it. Darn the luck. Heck. G, what's that—lightning? No, G wizz, its a good fairy appeering. Good fairy. Whats you worrying about, boy? Dident you get what you wunted for Chrissmas? Boy. Sure, I had a swell Chrissmas. I got everything I asked for and lots of things I even forgot to think of and I had the highest Chrissmas tree on the block and I still got 4 boxes of | candy not- even opened yet. Good fairy. Then whats you worry- ing for? Boy. ‘Theres other things to worry about besides last Chrissmas. Good fairy. Well tell me what it is Whats & use of being & good fairy if 1 dont get & chance to help somebody? Whats ygu worrying about? Boy. worrying about next Chriss- : Why? Boy. Well just because I got every- thing I wunted this Chrissmas, that dont say it will happen again next Chrissmas. Maybe I wont get hardly anything. Thats whats worrying me. Good fairy. Im glad you told me, because I can help you. Boy. G, herray! Good fairy. You dont need to wor- ry any more about maybe not getting enough next Chrissmas, because I can tell you rite now you absilutely wont and no maybles about it, so theres nuthing left for you to worry about. Good by. ‘The end. 'DEERFOOT FINE cuts of tender, fresh pork such as you select for your table, are used in making DeerfootFarm Sausage. | This sweet, juicy meat is chopped instead of ground, and then sea- soned to a delicate zest by a secret blend of savory spices. How do you it's made of fine Sresh pork MOTHERS AND THEIR CRILDREN. Learning to Lace Shoes. Three-year-old Timmy wanted very much to lace his own shoes, but when he bent over to do it he could not see very well and the little chubby fingers made s0 many mistakes that it seemed to be a hopeless job to teach him this simple task. One day I came across an old discarded corset and I cut it apart so that there was nothing left but the lacing frame. This I gave to sonny and with & few lessons he séon got_the idea and now laces his shoes without making & single mistake. My Neighbor Says: Grapejuice sauce blends well with baked, sliced or cottage pud- dings. To wash the leather cn furni- ture, add one tablespoon of vine- gar to each cup of warm water required. Wash the leather with a soft cloth which has been wrung out of this solution. Wipe dry with & clean cloth and polish with @ cloth which has been dipped in one egg white beaten and mixed with a teaspoon of turpentine. Polish with a flannel cloth. It your popover mixture is lumpy, when you add egg to the flour, continue to beat with egg beater, then add the milk, a little at & time, continuing to beat until all is thoroughly mixed. To remove machine ofl stains, rub with a little butter or lard and wash with warm water and s08p. (Copyright, 1931.) BEAUTY CHATS BY EDNA KENT FORBES. A dark skin is attractive only if 1t is very clear, a natural olive which goes well with brown hair, A skin that is dark because it is muddy is very ugly to look at. If you have a dark skin and want to lighten it, try internal methods first. You may need one of these new scientific irrigations—we will talk about them tomorrow—you may need some sort of laxative and, un- doubtedly, a change of dlet. Use some immediate method for clearing the system. Castor oil or salts, though somewhat drastic methods, will act in two hours and should be taken first thing in the morning before breakfast. Most other laxatives should be taken the night before. Besides this, the amount of liquid in a diet should be increased and the juice from one to four oranges should be taken each day until the skin is clear. Meantime an extremely simple and easy way to bleach the skin is to take a cup of buttermilk, add enough fine corn meal until you have a thick creamy paste and then cover the face with this. I would suggest that the skin be cleaned first by rubbing it with oll. This oil should be wiped off and the skin given a thick coating of the bleach. This should be rubbed gently over the face and neck for 5 to 10 minutes and then washed off with warm water. If the skin is dry a little cold cream can be used afterward. The girl with fair skin is another problem & fair complexion is apt to fade early unless the very best care is taken. The purest castile soap should be used and never anything harsher. If hard water must be softened it should be done with oatmeal or almond meal. | Oil should be used for cleansing the | skin; at night a thin film of the oil should be left in the skin to prevent dryness. The corners of the eyes should be watched cerefully and at the first appearance of wrinkles & massage cream should be used. L. M.—A double chin may be the re- sult of flabby facial muscies; In that case, all the tissues should be built up 80 they will be firm and the skin taut. Begin at the base of the throat and massage by using upward strokes, and also those going around and around, covering the entire throat even to the back of the ears. Stroke out to the point of the chin and upward over the cheeks, taking care to lift all the facial muscles. If there is any sagging about the mouth make strokes from the cor- ners up and around the cheeks toward the temples. The aim is to lift and also nourish the skin, so a fine cream should be used with the massage. Cold water will close the pores and tone the skin, so it should always conclude the treatment. MODES OF THE MOMENT S ST Stamped Twice With the Auth Name for Your Priotection SMOKED FARM Serve Deerfoot Farm | Sausage by itself—or at any meal—or with any | food and see how good makes meals where. Linked sausage | in pound and half- | pound cartons; Sausage | Patties in half-pound | cartons; sausage meat in one and two pound bags. SAUSAGE DEERFOOT FARMS CO. Southborough, Mass. taste better mATIONAL (§ PAIRY cwor%de\z-;w gown of stiff blue fai PARIS an e bya docotlote FOOD PAGE. FAMOUS PERSONAL DIGS Brahms’ Sarcasms Cost Him Many Friends. BY J. P. GLASS. “NO, I WOULD HAVE TO DESPISE ANY WOMAN WILLING TO MARRY ME."” Brahms, the great composer, was rude and uncouth, according to most accounts. His rudeness cost him many friends. Goldmark, Hans von Bulow and others were offended by him, one by one, until they could no longer en- dure his company. Liza Lehmann, the singer, comments unfavorably upon the table manners of Brahms. She was a guest in the home of Clara Schumann at the same time | that the composer was there. “One morning at breakfast,” she writes, “he gobbled up a whole tin of sardines and made assurance doubly sure by drink- ing the oil from the tin at a draught.” Brahms made many unfeeling retorts. One evening at a social gathering a violoncellist of little ability begged the composer to accompany him 2t the piano. The great man was unwilling to do so, but finally complied. In his irritation, he pounded the piano with such force that he completely drowned out the violoncellist, an accomplishment the easier because he had only a small tone. When the number was finished, the violoncellist said: *Oh, you played so vigorously that I could not hear my- self at all.” “Lucky fellow,” retorted Brahms. If he was hard on others, he did not | hesitate to make dirty digs at himself. | In the Spring of his sixtieth year he | and” some friends made an excursion into the country and stopped at an inn | for lunch. He jested with the Eefl waiter and the others of the party be- gan to joke him about his bachelor- hood. “You ought to get married, yet,” they said. “What is there about me to attract a woman,” he rejoined. “One might marry me out of admiration for my music, but in that case I had better ust send her the music. No, I would ave to despise any woman to_marry me.” Moved by his sarcasms, his friends sometimes retaliated. A journalist said to him, as they walked past the composer's house: “Fifty years hence & Viennese and a visitor will pass here |and the Viennese will say; ‘In that | house Brahms—.' " “Stop it,” sald Brahms, “that kind of talk annoys me.” | “But let me finish my sentence® | said the journalist. % 4 “No. no." “But I will. ‘In that house’ the Viennese will say, ‘Brahms used to live’ And the visitor will ask, (Copyright, 1031.) PERSONAL HEALTH SERVICE BY WILLIAM Catohing Cold. ‘We regular doctors desire no personal’| publicity, you understand, but we're rather keen on it nowadays for medical science. Accordingly you hear us sounding off regularly on the radio, én the name of the medical soclety, and you read our stuff regularly in_ the pepers, also by authority of our official medical organization. b Somie of our stuff is dry and some of it is humorous. Here is a blurb printed under the auspices of a New York medical group telling folks “How to Catch Cold.” I started up eagerly when I lamped the title, but I found that the cook presumed as usual that you already have your rabbit. ‘The article is in characteristic style. It tells us at the outset that we have no sclentific knowledge of the nature or cause of “colds.” Then it dwells on the communicability or infeetiousness of “colds.” Finally it leaves us with the ositive assurance that chilling of the y will bring on & “cold,” and par- ticularly if you get your feet wet. ‘The funny part, where you don't laugh if you're a dumb one, is that we members admit we know little or nothing about the nature or cause of “golds” in one breath, and then in the Next breath we warn you dumb laymen that a “cold” will probably get you if you go out without your galoshes on. | In our publicity we are sclentists and old women, too. We have to cater to all tastes, you see. Almost in the same editions comes the epochal announcement that the great “common cold” expedition which set out from Johns Hopkins a year or two ago has discovered the cause of the “common cold"—somehow the cause is discovered annually—and the bulletins from the commander say it is a virus too minute to be visible through the highest power microscope. This is funny, too, when we remember that no one as yet has discovered or identified the “common cold.” I mean no physi- cian, health authority of sclentific standing, has ventured to define any disease or entity under that name. I am reasonably certain that the Johns Hopkins people will not commit them- selves so far, either. You see the doctors and others who re making a living out of the popular “cold” delusion ptrefer to let it remain as it is, vague, indefinite, adaptable to whatever purpose or predicament one has to meet. In everyday practice even the intelli- gent patient is content to drift alo with a tentative diagnosis of & “cold,’ while the doctor is wondering what alls him. A when the actual nature of BRADY, M. D. the iliness becomes manifest, the pa- tient readily believes the “cold” has de- veloped into whatever it may prove to The sclentific research workers have & much wider fleld for their activities as long as there are many different conceptions of the entity of “common cold.” It would narrow their opportu- nities considerably if medical or health authorities were to agree on a defintion of the alleged “common cold.” ‘Then, too, as long as the thing re- mains obscure all wise ones who are sure you catch cold from. drafts, dampness and the like can carry on their arguments without fear of suc- cessful contradiction. (Copyright. 1831.) SONNYSAYINGS BY PANNY Y. CORY. " ‘Whoo-hoo! Muvver! Can I hab & | prupe? You won't need to bovver washin’ it cause I can do ‘at wif my tongue in no time. (Copyright, 1931.) -— Juvenile Court Busy. ROME (#)—The Children's Court of Rome 1in its first three months of exist- ence heard 215 cases, convicting 119 and acquitting 96. CHARLES SCHNEIDER BAKING CO.