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WOMAN'S PAGE. Attractive New i BY MARY e B ele of your ress and go about pre- breakfast, it is one of the new breakfast sets that they are showing in some of the shops. Each set consists of a tablecover, six napkins and a Hoover apron. They are made of the same linen or cotton, trimmed with the Breakfast Sets MARSHALL. same figured print, and after you have made the cereal, started the coffee, squeezed the orange juice, broiled the bacon and scrambled —or what- ever you do customarily in preparing the first meal of the day—you may take your place at the breakfast table with ~the satisfaction ,that you are dressed to hermonize with the table. You can make one of these sets from' unbleached muslin at very small ex- pense. We suggest using & coarse, in- expensive white or ecru linen with one of the new printed linens for the bor- der and ornaments, because linen is generally more satisfactory for table things and wears extremely well besides. The tablecloth is trimmed with a | border of the printed material, which is | also used for the center ornament, and each napkin has a narrower border and | a corner ornament of the same print. FOOD PROBLEMS BY SALLY MONROE. Crackers. Crackers—bigcuits as some people call them—are surely among the com- forts cf the modern housewife. They have always bcen a great convenience, doubtless, even when there were fewer varieties to choose from and rely on. The old soda crackers certainly were a help. But nowadays! What a wealth of them we have. For instance, the salad is a little un- substantial, and you want to add to the nourishing and satisfying qualities of that course. All right. Have some cheese crackers, Or spread some simple cracker with yellow cheese and toast it in the oven or broiler. Or spread crackers wlth cream cheese and a little jelly. The dessert is a little unsubstantial. All right. Open a box of sweet crackers of some sort. Or put a marshmallow on a butter thin or cther simple cracker and toast it in the oven. Serve it hot. Or, for either salad or dessert, brown crackers in the oven and serve them hot. They are delicious, lightly buttered and peppered, with salads. Just as de- licious, unpeppered, served with apple sauce or some other stewed fruit, or with canned fruit. Children like them as much as cake, usually, if they are crisp, slightly warm and brown. Thin crackers can be used to make delicious sandwiches for party refresh- ments. It must be admitted they crum- ble a bit as you eat them. Their very crisp deliciousness makes that in- evitable. But they are good for sand- wiches, nevertheless. Spread them with minced ham or chicken, nicely seasoned, or with a paste made from some canned fish or from hard-boiled eggs, mashed and chopped with melted butter, and cream into & paste. The spread must be fine and paste-like to spread well between crackers. MILADY BEAUTIFUL BY LOIS LEEDS. Blue and Brown. Youth has such a wide range of colors to choose from, but what shall the older woman wear, especially if her skin is sallow? navy bluz or brown, but these colors be- come monotonous and even depressing if they are not relieved by brighter tones. . Frocks and wraps in these som- ber les must be smart and well tailored or else they make a mature womgn look older than her years. The sams rule applies to black clothes. which must fit perfectly and be modish Solid colors relieved by pipings or toaches of bright trimming are more becoming to small women than are mixed colors in large patterns. Tiny figures, shadowy designs and woven flecks and stripes are better. Dark shades are considered more suitable as well as more serviceable for the mature woman, and rightly so. Her complexion and fading hair suffer in contrast with bright green, red, blue and rose, but dark colors must be com- bined artistically with lighter ones in order to be truly flattering, and medium shades must not be neglected. My Neighbor Says: ‘Turn rugs in a room that is in constant use every six months. They will wear more evenly. ‘Wax preparations should be used for oak. Oak dining tables, when no cloth is used, need con- siderable care. Overwaxed tables collect dust, and this gets rubbed in until the surface becomes dull. Overwaxed tables should be ‘washed. ‘Tartar sauce is made by adding two tablespoons of c chives, two tablespoons chopped sweet pickles and two tablespoons of chopped parsiey to 12 cup of stiff mayonnaise. This sauce is suggested to serve with baked, broiled or friedl fish. (Copyright. 1931.) ‘The usual answer is, For example, suppose we plen a ward- robe for a short, rather stout woman in her late fifties, with gray-blue eyes and ligt brown hair streaked with grly, Brown in a dark would > pretty for her Winter coat, with fur of a lighter shade. Her hat might®be of felt in dark brown, with light brown applique or a flat feather ornament in brown, orange and tan. Her scarf may repeat the sams color scheme, and her shoes may be dark suede, with stock- ings a shade or two lighter, to match fur and gloves. Under the coat she may wear a heavy silk dress of the same shade with-a low V-shaped neckline fllled with creamy amber or topaz d rings or a heavy, old- fashioned chain would do for jeweiry. 8he will need a wool frock .too, and & dull old blue. tweed in it. A narrow cream silk collar and cuffs, black shoes, gray hose, a silver chain with blue pendant—perhaps a bu wing or small :gpmre in & dainty filigree set- ting, and & large, clear aquamarine in a white gold ring complete the costume. If she wears glasses, frames should be of chased white gold. Navy blue is always smart, especially in sheer wool in a long tunic effect, with a vest of embroidered silk or me- tallic cloth and touches of flat fur at neck and cuff. The vest may be me- dium blue embroidered with an eyelet design in silver thread, or it may be silver cloth with plenty of blue in it. 'x'n:.mr may be oy a rule, house frocks ma; than more formal ones. prlum ?ll’;: in checks or small figures, blue violet, rust, tan, small bright floral prints, all are suitable. Usually greens ‘are not becoming unless the complexion is smcoth and fresh, but may be used in combination with warmer colors. Soft, dull rose and brick red are good. AUNT HET BY ROBERT QUILLEN. “I hated to talk that way to Pa, but he knowed better than to set an’ make that noise with his teeth when my nerves was on edge after a day's ironin"” (Copyright, 1031.) QUICK RELIEF from discomfort of GRI PPY \ MENTHOL COUGH DROPS Your Baby and Mine BY MYRTLE MEYER ELDRED, | The schedulé of a real mother doing real work is always more helpful than even the best of made-up schedujes. To regulate one's housework so that all necessary work is done at the same time each day relieves the mother of that daily decision. whether she had | petter wash the dishes or wait until . after the beds are made. Regulated 1work becomes almost automatic, and, “like all automatic activities, gets done +far more quickly, with less wear and tear on the nerves. + I am sending this schedule, not as a matter of personal pride,” writes Mrs. M. M, “but because results have Ibeen so satisfactory. My days are as !nlike as two peas, with the exception that if for any reason I am gone Srlndmnther replaces me. The baby's ay goes on as it always has. Baby is 18 months old, trained, walks, has 16 teeth and weighs 30 pounds. My schedule is as follows: “7:30—Arise. Dress baby. I go downstairs, s art her cercal to heating (ccoked night before), prepare orange -juice and start coffee. Go upstairs to ress. . ‘8:00-—Baby eats her breakfast while I prepare ours. 1 wash diskes. 0—Baby goes outdoors. I clean j and dust first floor and every other day wash her clothes. “10:45—Prepare vegctables and put hem to cook slowly. g “11:00—Bring in bsby. We g up- stairs, while ¥ make beds and get her clean clothes ready. - 5—Bath for baby. “12:00—Lunch for us ‘both. I clean up dishes while sh> finishes. b 5—I clean bath room. 0—Baby goes to bed for two hours. | The:s~ hours are sacred to my use. 1 nap, cr sew, or make ph ne calls or write lett"rs cr do something that may have been left undene in the morning. 0—Baby up and dressed, g°ts a of milk and we go out and stay out 8s long as possinle in this weather. 5:0°—In_tine hous2, and from then until 5:45 I amuse the y-ung lady with magazines, reading, play:ng ball and 50 on. “5:45—Her father takes her and I start supp-r. “‘6:00—Baby's supper. Hor father takes her unstairs and puts her into her | night_clothes. By 6:30 she is in bed i for 13 hours. Our dinner we have in ace.” This is an excell*nt sches and such a consictent, reguler routine pre- | vents your beint nervo's ant o.e’- i worked, ~nd baby being an irritabls, fa- tigu~d child who has no feeling of se- curity. Houeehold Methods BY BETSY CALLISTER. Visitors Who Cook. ‘You have often asked a friend to come and spend the afterncon scwing with you, but did you ever think of asking one of your friends to come round and cook with you? Perhaps she knows less about cooking than you do. Then she will surely like to have the advantage of your superior knowledge. While you do the tasks that call for more skill she can beat the eggs. sift the flour and grease the tins. Or if she is more skillful than you. then you can do these simple tasks while she glves directions. | Crullers, cookies, pies, cakes, may all be made much more easily when there are two, and there is a saving of labor d of fuel when double quantities are made. If you have reached the point where you rather dread the weekly baking and where you have decided to buy everything you want at the delica- tessen or the bakery in order not to have to do the cooking yourself, just try this plan of having a cooking party with some housewife friend of yours who is also beginning to feel a little her cooking. ‘The question of dividing expenses should not be a- difficult one to ar- range. You can easily figure the cost of butter, eggs and other expensive in- edients and the staples such as bak- ing powder, spices, and other season- ings needs not be considered. Washing up after your cooking bout, which usually seems such a nuisance, will be much easier if there is some one to dry the dishes and help you to put them away. (Copyrisht. 1931.) ;a;d Bean Soup. Boil gently three cupfuls of cold ed ans, six cupfuls of water, three slices of onion and three stall of celery. Add two cupfuls of stewed tomatoes and one tablespoonful and & half of chili sauce. Press through & puree sieve. Melt two tablespoon- fuls of butter, add two tablespoonfuls of flour, one teaspoonful of salt and one-third teaspoonful of pepper. When thoroughly blended add to the first mixture and stir and cook unt.] boil- ing begins. Serve with croutons. To make the croutons, slice some rather dry bread one-fourth inch thick. - Cut with a star-shapgd cutter. Dip each plece quickly in melted butter, color ith & dash of paprika end brown in the butter. /\'“'E’-—fi ODES | =OF THE MOMENT M this evening * bca‘u.r&dugqmduafiad I S as R &L e _‘ - raTTa AT =3 What Qualities in Men Aitract Women? L Considers Strength oro Ix] most Quality BOY asks: “What qualities in men most attract women?” First, masculin. ity. What the movies call he-man stuff. Bigness. Strength. Determin: tion. Ewen a sort of ruthlessns It §s why cave-man tactics have al ways gone strong with women, for in her secret soul every woman would like to be wooed by a brute with a club, 0 would knock her down and seize her by the hair of her head and drag her off to the altar. It is why wives stick to hus- bands who beat them up, and li¢ 2bout how they got their black eyes, and why they endure tyrants and meekly do their bidding instead of rushing off with *Lhelr grievances Lo the divorce court. A man might commit half the sins in the calendar and it would not be so great an offense in wom~n's eyes as it is for him to b~ a sissy. Only ma: culine women who love to boss or women with a strongly developed maternal ‘complex marry the meek little timid men, and when they ‘do they treat the poor things with undeserved contempt. No woman has any respect for the man sl | can henpeck, and bacause she has no respect for him she loses her affection for the one who will let her bully him. Of course, women won't admit it in this day of the emancipated female, but all the same they yearn to be dominated. They want a man who is a sturdy oak on which they can lean. The happily marricd wrmen are those who say, “I'll have to ask my husband if I may do thus and so0,” not the wives who have husbands whom they tell where to sign on the dotted line. So far as men’s looks are concerned, wom=n don't care two straws whether | they have classical features-or pug noses, but they do like them big and brawny and real men instead of manuikins, . " ‘Women put far more stress on intelligence than men dp. As long as a woman’s beauty lasts men apparently do not care whether there is gray matter or a vacuum under her golden logks. Probably the reason that men put so much less stress on a woman's in- telligence than women put on & man’s is because men like to look down on women and condescend, where2s women yeern to look up to men. Every woman wants$ delfentely to- have her husband be her friend, counselor and me, She wants to feel that he is wiser than she is and to be able to turn to for advice as to an oracle. Women admire men'who read and think and know things, whq see deeper into life than they do, and that explains why every kind of long-haired t or expounder of a new occult philosophy gets a big feminine following. It fl": 'ofll:m blind groping after her ideal wise man. Purthermore, women like men who have sense enough to see through them and not let them exploit them. There is no man for whom women have such a profound contempt as for the sap who is easy pay dirt for the gold-digger. The third thing that attracts women in & man is spirit. Morale. Coursage. Grit. The ablility to stand up and fight until he drops. The dogged endurance that makes him carry on in face of every discouragement. b it brings as because it enables them to be proud of their husbands and justifies their belief in them. It is the incontestable proof that their husbands have meas- ured up to their standards of a man. DOROTHY DIX. (Copyright, 1931.) Broiled Smelts. Creamed Codfish. Split and bone six medium sized| Cut tenderloins of salt codfish in smelts, brush with olive ofl, broil for |small cubes to fill a cup, turn into & six minutes and serve with potatoes |small saucepan, cover With cold repar as follows: & round cut- | g el ‘quarter of & dollar cut | ater and let stand for several hours. [thin pleces from slides of uncooked | Place over the fire in the same watel and heat to just below the boiling | white potato, using two large potatoes. Cover with cold water and let stand | point, then drain. Melt two table- spoonfuls of butter, in it cook two for 20 minutes, then’ dry each piece tablespoonfuls of flour, dually add carefully. In a frying pan fry out four small slices of fat salt pork, then re- |one cupful of milk and stir until the move the scraps. Do not allow the fat | sauce boils. Beat in one lightly beaten to get too hat. In this slowly cook and | egg, add the fish and stir until the brown the prepared potatoes. Ke:g egg is set. Serve on tri jes of covered part of the time. Sprinkle with | toast. Garnish with strips of green salt and serve very hot. pepper and toasted almonds. ‘Women worship success, not so much because of the fame and fortune | WINTER BY D. ©. PEATTIE. Scenery in Winter is put to the acid ‘Without embellishments of green- ery, beguilements of soft Summer haze or outrageous blandishme: tumnal color, the landscape is reduced to form and line. Anything really vul- gar in the landscape will show it through the leafiless vegetation. us the ugliness of the drumlin country around Boston cannot be camouflaged in Winter, when dusty snow and mucky flelds are held up before the eyes by the steep drumlins and houses perched on their sides lopk as absurd as they are. On the dther hand, much scen- ery that is smothered in vegetation in Summer and looks just like any other place comes into its own subtle lines and refinements in Winter, like the country south and wast of Philadelphia. And there are many parts of adjacent inia and Maryland that axe most enchanting at this very moment. Scenery as a part of Nature came in for the enthusiasm and even the careful description of eighteenth and early nineteenth century naturalists. They spelled their Nature with a capital “N.”” It was not only not carefully walled off into “ologies,” between which only the scientists ran carrying messages, but a distinction was not even made between the science of the inanimate, like the stars and the rocks, and the sciences of living things, ilke botany and zoology. To the old-fashioned naturalist a country's scenery was worthy of respect and description. It represented to him, in a subtle and yet most symphonic and almost allegoriéal way, the synthesis of most of the separate ologles—the geol- ogy, metebrology, ‘.‘eolrlphy and flora (not to say the anthropology, ethnology and sociology of man inhabiting the scene, whose browsing flocks, whose homes sending up smoke in the frosty air, whose destroying ax and whose grain-sowing hand all went to make the scenery what it was). Somewhere in the scenery of the countryside dwelt, for the old natural- ists, a spirit of nymph or genius loci that epitomized the history and nat- ural history of the region. I wonder if something was not lost in rejecting this point of view. lorado, New Mexico, Maine, in their types of scenery, still tell their stories the longer you gaze on them. So, too, the scenery of England, of Normandy, of Italy and Switzerland. ‘Thus the mournful beauty of Virginia woods and fields, yes, even the swam; and the mud, as well as the nostalgic, etched line of the Blue Ridge sesn far away. tell all about her—her history and” her prople, her tortuous nm]og{. her changing geography, her old, old flora. Maryland has a smarter, sprucer look. It is & merry scenery, a’merry people, untouched by the forces of tragic destiny, devoid also of some of Virginia's romance. JOLLY POLLY A Lesson in Engl BY JOSEPH J. FRISCH. HARD TIMES PRODUCE A GREAT DEAL OF OPTIMISTIC READING C.W.—When introducing relatives-in- ;:W, it is good form to omit the “in- | w.” Thus we say, “Miss Young, I want to present to you my husband’s mother” or “Tom’s mother.” If her name differs from ours, we say, “) husband’s mother, Mrs. Smith.” 8Bend a stamped return envelope for Polly’s leaflet, “Introductions.” Grapefruit Tapioca. Oook cne cupful of instant taplocy with three cupfuls of water, one cupful of sugar, and half a ful of salt until the taploca is soft and clear, or for about 15 minutes, over a direct flame. It will take longer in a double boiler but will require less stirring. Remove from thé fire.. Add one cupful of grapefruit juice and one ful of grapefruit rind, then cool. Fold in two stiffly beaten egg whites and pile into tall-stemmed glasses. Chill. Steamed Brownbr—nd. Dissolve two level teaspoonfuls of baking soda in a little boiling water, then add to one quart of buttermilk. $dd one teaspoonful of salt, one cup- ful of New Orleans molasses, one egg, two cupfuls of corn meal and three cupfuls of rye flour. Beat well. If made in one loaf, steam for .three hours and bake slowly for ohe hour. If made in two loaves, steam for two Nours and bake for half an hour. R TWO-TO-ONE LEAVENER. e e Y oy WLen you puyt Jough in the oven * « + it should be two-thirds —f - ~ leavened HE rising that takes place in the heat of the oven is not enough to assure perfect results in baking. As a matter of fact, when too much leavening is left for oven heat to take care of, cakes and hot breads are heavy and soggy. For perfect results, there is a right amount of leavening 22 which should take place # inthemixingandanother right amount which should take place in the oven. Baking experts and sci- entists know these amounts to be two- thirds in the mixing and one-third in the oven. Leavening in this per- fect proportion is called two-to-one You can get two-to-one leavening only with a pure, all-phosphate pow- der such as Rumford. And with Rumford you get the added protec- tion of 52 laboratory tests made dur- ing its production. These tests make absolutely certain that Rumford’s leavening action is always correct, always ‘‘two-to-one,’’ and gives per- fect results. You owe it to your family to give FEATUR ES. A WASHINGTON DAYBOOK BY HERBERT PLUMMER. wm Elmer Thomas, Oklahoma's tall, handsome nndwflnyl im- maculatel: Senator, arises in the mmrz m floor of the Senate to talk about the urgency for relief islation, his will speak as one with authority. Senator Thom- as, serving his | first term in the Scnate, has inter- ested himself deeply in condi- tions confronting the unemployed throughout the country. He has pending in the Senate now a res- olution calling for ;r:'nlon u{‘ & spe- committee of that bnd{ to have jurisdiction over re- lief legisiation. Representing a Western State, he is familiar from first-hand observation with conditions prevailing there. But :gecls::;n‘::ng‘ in :h; E:..:’t vas not quits s mind. e deter to find out for himself, e He went to New York on business. Finding that hé had some extra time befors his train back to Washington, he decided to utilize it by personally investigating conditions in that eity. So he set out for that section oI the city where the unemployed are most numerous. Starting at the Battery, he went up along the East River, in the Bowery district. There he mingled with LITTLE BENNY BY LEE PAPE. After supper ma started to write some more diary notes, saying, Well, I ha“-nt much to say, but once you start a cCiary youve got to keep it up, thats the unwritten law. Courage, pop sed. Who knows, e haps in a few hundred years your l?“ diary—when you get it—will be as famous as the diary of Benvenooto Cheleeny, and ma sed, Thats impos- sible, for the simple reason that nuth- ing exciting ever happens to me. Just lissen to this, for instants, she sed. And she started to reed what she had wrote on note paper, being, Rose rather late and ate an egg for brekfist, a thing I seldom do, then telefoned to the butch- er and gave him to understand that if he dident send me betier meet I would discontinue his services. There, now who would bother to reed such unim- portant piffie as that in the centuries to come? ma sed. Its not so much the actual facts, its |the way you express them that counts, pop sed. For instants, sippose you made thcm into & nice little rime, like this: I rose this morning tardily And berated the butcher hardily, | T could of faced 10 butchers, yea, and quelled ‘em, For 1d eaten an egg, which I do rather seldom. ‘Why Willyum I think thats perfeck- splendid, ma sed. Just think, - tng the rimes rite out of your hed without even & pencil to chew on the end of. It gives me an ideer. IN write my diary every day as usual and you | put it ail into rimes the ferst thing af- ter supper each evening. Wil you Willyum? she sed. Yee gods nd, pop sed. I meen, it | would hardly do. For instants who ever | herd of the autobiograffy of Mr. and Mrs. Bonvenooto Cheleeny? It simply 1zzent Dbe! done, he sed. | Well, aps not, ma sed. And she kepp on writing the diff- | rent things she had did today, such as | fixing the lining in her gray coat and lerning a new game of solitaire out of the paper. Iy A reproduction of a Colonial forge is to be erected ruins of Forge, Pa., whicl covered in 1929 after a long dispute -n:gnz historians as to their exact lo- cation. the unemployed as one of 3 “They didn't ask any of “Perhaps my :m introduc- Hard to believe, for the Oklahoman is one of the mos! vearance Anyway, the soup lines on the Bowery attracted him, and he aetu- ally went through some of them. No e R o “We went in ‘Thomas. wicket, and there a man tendered me a chunk of bread, about two or three A loaf of white bread. And his manner was kind. “At the next wicket & man gave me & tin of thick yellow soup. I passed on in among the crowd and saw the class of folk who were there patroni: this soup house. A constant stream was entering, and a constant stream of hu- manity was leaving these houses. “They were not kept open just an hour or two during the dq. ‘They open early and stay open late.” ‘The Senator remarked that his asso- ciates in the line probably thought he was a preacher and that mmr this was the reason he was not challenged. But he thinks his experience was valu- able—that he got a first-hand picture of the situation. Y son, George, suffered with YA his bowels and from colds until he was qlulle feverish and weak,” says Mrs. Helen Blume, 612 Twenty- first St., N. W.,, Washington. “Now it's a different story as you can see from his picture. He's strong and full of life. I gave him California Fiq Syrup because mother used it. It increased his appetite, helped him wonderfully. Since then I have used California Fig Syrup for all George'’s upset spells.” ow how California Fig S; acts to build-up and strengthen - :ick, hu:i-qhy. &ommufl::m hrough ne [ weak nomncg and bowels, nothing could be more convincing tham praise like this. m:’our doctor v;l}l apgdmu the use of pure vegetable product—as often as an impure bngt.g, coated listlessness, feverishness or lack :ppefi;:) ‘warn ;:L eomllipltbn—w wels from clogging during en , lool California on c-'non and bottle. That marks the genuine. o Why let your hair get gray? 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