Evening Star Newspaper, May 29, 1931, Page 18

WOM AN'S PAGE, THE EVENIL Dress of Embroidered Organdie BY MARY MARSHALL. Sheer cotton materials take rank with chiffen and fine silks for formal after- nooh and evening dresses this season and they have much to recommend them to the home dressmaker. For | ing movement to the skirt. cne thing cottons are a little less ex- pensive than silks, so that if you are making a dress for a special occasion you wil have the satisfaction of realiz- oney investment has not | 1 there is a crispness \d firmness atout cott'n that makes | it easicr to work with than chiffon or | soft silk A Summer afternon dress that has | MILADY BEAUTIFUL BY LOIS Reducing the Waistline. | Since the low waistline in frocks has | been superseded by the normal or high | the problem of reducing wide | aistlines has come to the front. Of | e. nobody nowadays thinks of | zing herself with tight corsets, as | women used to do in the period when | “wasp waists” were the vogue. Foun- | dation garments are used to give | ncoth, slim lines to the figure, but| ey are not the stiff instruments of | torfure that our great-grandmothers used as corsets. The modern woman realizes that in | order to look slender about the waist | she must get rid of superfluous, flabby | fat by exercise, Correct posture is also | very important. When the figure is| eld as tall as possible, it is actually more slender, especially around the | waist, than when it is allowed to| slump. ‘ Here are a few exercise suggestions for waist reduction | Exercise 1—Rowing. Sit on the floor with knees bent and feet flat on the floor. Bend trunk forward with arms extended out in front at shouider level. Extend legs straight out in front, and at the same time lean backward and pull hands up toward the shoulders, as h vou were puiling on a pair of Swing trunk forward and bend | up as in starting position. Re- peat the exercise slowly 4 to 10 times. | Exercise 2—Trunk swaying. Stand | erect with feel pointing straight for- | ward and heels about 3 inches apart.| Raise arms above head and clasp | hands. Swing trunk over to the left| @as far as you can without lifting feet | from flgor or bending knees. Bend from | waist sideways. Rise and repeat to left | and right sides alternately 10 times. | Exercise 3—Trunk twist. Same start- received most favorable comment from all who have seen it is made cf embroid- ered organdle. The flower motifs of the organdie are cut out carefully with sharp scissors and used to fcrm & flower border for the sleeves, neckline and side peplums. The idea cf cutting out designs from the fabric to use as trimming is not precisely new. A year or so ago there were flowered chiffon dresses with edges of cut-out chiffon flowers. That re- quired considerable skill and even more patience, but with the embr:idered or- gandie it is different, because the flower motifs are considerably more substan- tial than thcse of the chiffon. The organdie dress shown was made with a taffeta slip several inches shorter than the dress and this is the rule this season with sheer cotton dresses. times there is a ruffle or ruche on the bottom of the petticoat to accentuate the flare. One charming net dress was made over a siik crepe slip or petticoat arcund the ually interest- My Neighbor Says: Chill all salad ingredients and plates. When ready to serve, quickly combine ingredients and serve. Knives may be sharpened cn the edge of an ordinary red earthenware flower pot. Several large leaves of lettuce, rolled tightly and kept cold, make an attractive fish garnish Cut the leaves into half-inch pleces with shears. These make pretty pale green rosettes, which, when intermingled with small pleces of parsley and sliced egg, make a very pretty dressing. To_preserve lemons for any length of time, bury them in a box of sawdust. They will keep fresh for several ths. (Copyright, 1931.) LEEDS. ing position as above, except that hands | are clasped behind neck. Have elbows bent and pressed well back. Twist trunk to right, turning head to left. Bend at waist so that trunk is parallel with floor. Rise and repeat twisting and bending alternately to each side 5 or 6 times. Exercise 4—Sit on the floor with legs out straight in_front, feet together, hands on hips. Lower the trunk back- ward slowly, being careful to keep legs on the floor. If necessary, place feet First Position under some heavy article of furniture. Relax a moment as you lie flat on the floor, then gradually Taise trunk to up- right position. Rest. Repeat 2 to 4 times. Exercise 5—Lie on your right side on the floor with legs and arms stretched out on a line with the body. Keeping knee straight, swing left leg backward and forward ifke a pendulum 10 times, Make the swings as long as possible, <o that you can feel the waist muscles pulling. Turn on the other side and Beef Is One OId Standby We Can Vary Deliciously BY SALLY MONROE. 'I‘H‘ERE are so many ways of using | beef, especially the cheaper cuts, that every cook ought to have s fairly good-sized list at her command. If you have a porterhouse roast or a fillet of beef, it is delicious when cooked in the simplest way. But for the cheaper cuts it is possible to do a good deal by cook- ing them in an interesting manner. | Here are some good recipes for prepar- ing different cuts of beef. Fillet of Beef, Larded. The true fillet is the tenderloin. A short fillet, weighing from two and a | half to three pounds (the average| weight from a very large rump), will| suffice for 10 persons at a dinner where this is served as one course, and if a Jarger quantity is wanted a great sav- | ing will be made if two short fillets are used. Remove from the fillet with n sharp knife every shred of ligament and thick, tough skin. Draw a line through the center and lard with two yows of pork, having them meet at this line. Dredge well with salt, pepper and flour, and put, without water, in a shal- low pan. Roast for 30 minutes in a hot oven. Serve with mushroom or tomato sauce. Potted Beef. Slice thinly four pounds of lean raw beef. Beat the slices with a rolling pin. Sprinkle over them about a teaspoonful of pounded cloves, a saltspoonful of mace (or more if you are fond of this | flavor). Season the meat highly with | salt and pepper, add about & pinch of | cayenne; leave the meat in a cold place in’ this spice, turning it once or twice. | Put it then in a jar. Add water enough to cook it, but not enough to cover it. Tie a plece of thick brown paper over it, cover it with a plate, and let it stand for 8 or 10 hours in a slow oven where it will cook slowly. Let the meat get cold in the jar after cooking to a shred, then pound it to a paste, using a little of the gravy. Pack the meat in small jars. Pour a little melted butter over the jar and set it away to get cold. It will keep for some time in a cold place. ‘When served, it should be taken out of the jar whole and cut in thin slices with & very sharp knife. Baked Beefsteak. Pan broil a thick stake. Season with salt and pepper. Then dress with a complete covering of chopped onion and parsley. Add dots of butter and set in the oven to bake five minutes and the dressing will be completely absorbed by the steak, which also will be deliciously flavored. Braised With Vegetables. Two pounds beef, one cupful carrots, one cupful cut onions, one cupful cut and skinned tomatoes, one-half cupful cut_celery, one tablespoonful salt, two tablespoonfuls sugar, one-eighth tea- spoonful white pepper, one-eighth tea- spoonful paprika, one tablespoonful flour and one tablespoonful caramel. Wipe the meat with a piece of wet cheesecloth, put into braising pan (double roast Jmn\ with all the vege- tables, salt and pepper and two cupfuls boiling water. Put on thg cover, place in hot oven. After one hour add one cupful water and reduce the heat of the oven; bake two hours. Remove the meat to large platter; to the gravy add the flour, mixed with a little cold water and the caramel; boil three minutes; pour over the meat and garnish with parsley. Serve with border of botled rice or hominy. Curried Brisket and Rice. Two pounds beef, two cupfuls cut onion, one tablespconful flour, one tea- | spoonful curry powder or currY to taste, one teaspoonful salt, one tablespoonful chopped celery tops. Wipe meat with wet, cheesecloth; cut into thin slices, sear in hot iron pan (no fat is added, as - f A ) \ repeat leg swing with right leg. the meat is fat enough): sear on all sides & nice brown. Then put into boiler, cover with boiling water. In the pan where the meat was seared put the onions and fry a light brown, add to the meat; add the salt and boil slowly three hours, or until the meat is tender. Mix the flour and curry powder with a little cold water; add and boil three minutes. Serve with boiled rice border. Shin Meat en Casserole. Two pounds shinbone of beef, two cupfuls carrots, one-half cupful onion, one cupful celery, one teaspoonful salt, one-eighth teaspoonful white pepper, one tablespconful flour. Cut the meat from the bone in two-inch pieces; re- move the marrow from bone. Put part of the marrow into bottom of casserole, then half the meat, half the vegetables, the rest of meat and seasoning and the marrow over the top; place in hot oven 20 minutes, covered. Add one cupful boiling water, cover, reduce the heat and let bake slowly two and one-half hours, or until tender, in bottom of oven; once or twice water must be add- ed. When meat is tender add the flour, which has been mixed with a little cold water. Baked Meat Pie. One and a half pounds beef, one quart cut potatoes, half cupful cut car- rot, two tablespoonfuls finely cut pars- | ley, one teaspoonful salt, one-eighth teaspoonful paprika, one tablespoonful flour. Wash the meat quickly, cut in | small pieces, put into saucepan, cover with boiling water; boil slowly two and a half hours. Then add the onion, car- rot, potatoes, salt, paprika and boil 30 minutes; there must be two cupfuls of gravy. Mix the flour with a little cold water; add and boil three minutes. Line bakepan with crust, pour in the meat and vegetables; cover and brush the top with cold milk; bake 20 minutes, or un- ti1 light brown. Boiled Beef With Onions. One and one-half pounds of beef, sticking plece, one quart onions, three cupfuls boiled rice, two tablespoonfuls drippings, two teaspoonfuls salt, one- eighth teaspoonful white pepper, dash paprika, two tablespoonfuls chopped parsley or one tablespoonful chvyzped celery tops. Wipe the meat with damp cloth, put on to boil with three cupfuls boiling water, add one teaspoonful salt, boil two and one-half hours, or until tender. Cover platter with boiled rice, lay on the meat, which has been cut into thin slices in the center, and the steamed onions are placed around the edge. Sprinkle with chopped parsley. Beef a Ia Mode. Four to six pounds of beef from the underside of the round, cut thick. Wipe and trim off the rough edges. Put in a deep dish and pour over it spiced vine- gar made by boiling five minutes one cupful of vinegar and one onion chopped fine, three teaspoonfuls salt and half teaspoonful each of whole mustard, pepper, clove and allspice. Let the meat stand several hours, turn- ing it often. Then daub it with several strips of salt pork, one-third of an inch wide and as long as the meat is thick. Tie it into good shape with a narrow strip of cotton. Dredge it with flour and brown all ‘over in hot drippings. Cut two onions, half a carrot and half a turnip- fine and fry them in the same fat. Lay the vegetables in a deep brais- ing-pan (of graniteware if possible), the meat on top. with some bits of parsley and thyme, pour over the spiced vine- gar, adding enough beef broth or water to t cover. Cover closely and sim- mer four hours, turning once meantime. Take up carefully, remove the strings and lay on a large platter. Remove m! from the gravy, add more seasoning if needed, thicken with brown roux and strain it over the meat, { ful of lemon juice, three tablespoonfuls | NG _STAR, WASHINGTON, D. C., FRIDAY, MAY 1931. 29, I FOOD AND THRIFT IN THE HOME Preparing Hot Dishes For Picnic 3ean Pot or Earthenware Casserole Suited for Long-Distance Use—Appropriate Forms of Food to Meet Tastes. AT this season especially, hot dishes at a plenic are very acceptable. Baked beans and freshly beked rolls would be greeted with enthusiasm by all. The hot beans in the pot, direct from the oven, may be placed at the bottom of a covered wooden container, either pail or box, thickly lined with newspapers. Upon the closely-covered bezn pot place the pan of hot rolls, packing the entire contents firmly with crumpled newspapers. As a bean pot or earthenware cesserole is so good a heat conserver, such a receptacle is also suited to long- distance serving of macaroni or spa- ghetti. Prcpare with a sauce as for ordinary serving and turn the thorough- ly cooked macaroni into a well heated bean pot or casserole. Leave it in a hot oven for at least 15 minutes before packing. Corned beef hash is another hot dish suited to a picnic appetite and is easily carried in its heated container. Raised rolls, baking powder biscuits or corn- bread are suitable to serve with any of these hot dishes. Picnic Stuffed Eggs. cut 12 hard cooked eggs in halves crosswise. Remove the yolks and rub to a smooth paste with one tablespoon- | of oil, one-fourth teaspoonful of salt | and & dash of cayenne. Add half a cup- | ful of cold bolled ham finely chopped, and mix thoroughly. Fill the space in the egg whites with this mixture, round- ing it so that when the halves are | pressed together a band of the filling | can be seen. Savory Sandwiches. The breads that make good sand- wiches are graham, whole wheat, oat- meal, cornmeal, rye, steamed brown bread, raisin bread, and nut bread. It is an improvement in almost all sand- | wiches if the bread is spread thinly with butter. The butter tends to pre- | vent a soft filling from making the bread soggy. Never soften the butter by heating it, as this spoils the flavor and allows the butter to soak into the | bread. Cream the butter with a spoon, | just as you do when making a cake, until it is light and flufly. If you spread the butter on the end of the loaf | each time before cutting a slice, it will | prevent tearing the slices of bread when | buttering them. To make nut bread, sift together one cupful of graham flour, two cupfuls of pastry flour, four teaspoonfuls of bak- | ing powder 'and one teaspoonful of salt. | Add ore cupful of chopped pecan nut meats, one egg beaten light and one cupful of milk. Add one tablespoonful | of melted shortening and mix thorough ly. Turn into a buttered loaf b pan. Bake for about 45 minutes in an | oven at medium heat. _A meat grinder is a labor-saving de- | vice when you are making sandwiches, | as nuts, meats and fruits will all go | through the machine and come out | ready to be mixed into the desired paste. | Something hearty for a filling in sand- | wiches to be eaten outdoors will be more appreciated than something | | dainty. Chicken Filling—To one cupful of | ground chicken, vea) or lamb add from | one-fourth to one-half a cupful of finely chopped celery and six chopped | stufled olives. Mix with & rich cream | sauce or mayonnaise to spread. Season with salt and pepper. One or two hard- cooked eggs chopped fine may be added if liked. " A good variation of chicken filling is to use two-thirds cupful of drained grated pineapple with one cup- ful of ground chicken. Add mayonnaise | to moisten. Ham Filling —To one cupful of ground | ham add one-fourth cupful of chopped | sweet pickles, one-fourth myruf’ of | chopped celery, and mayonnaise or | tomato catsup to spread. Add salt and | pepper to taste. From one to three | h?r:-cuoked eggs may be added if de- sired. Egg filling: Put four hard-cooked eggs | through a potato ricer or food clmmg:xli and season with _salt and pepper. Moisten with salad dressing. ~Varia- | tions may be obtained by adding one- fourth cupful of chopped celery, stuffed olives, pickles or pimentos. From one to tdhree minced green peppers may be | used. Anchovy butter: This makes delicious picnic sandwiches and can easily be made at home. Wash and break up the desired number of anchovies, add a lit- tle fresh butter to the pulp, and then run all through a sieve before adding more butter. Knead into a paste and season with a little pepper. Cheese Fillings. Almost every one like a good cheese sandwich. All cream cheese fillings are delicious with Beston brown bread. This one is especially well liked: Blend one cream cheese with two tablespoonfuls of orange juice, half a teaspoonful of grated orange rind, a little salt, and half 2 cupful of chopped pecans or peanuts. Half a cupful of dates may be added also. Soften one cream cheese with a little thick cream, tomato catsup or mayonnaise. Add three tablespoon- fuls of finely chopped olives and sea- son with a sprinkle of salt and paprika. Mix equal quantities of soft cheese with chopped olives, pimentos and nuts, or any one or two of these if all three are not desired. Add salt and a little onion juice if liked. Spread between slices of white or graham bread. ‘With one cupful of cottage cheese mix one-fourth cupful of chill sauce or chopped pickles, with mayonnaise to moisten, Season with half a teaspoon- ful of Worcestershire sauce. Equal parts of cottage cheese and peanut butter blended with a little cream makes a tasty sandwich filling. Grate half a pound of American cheese, add two minced pimentos, may- onnaise to spread and salt and pepper to taste. Picnic Cake. Cream half a cupful of butter, beat in the grated rind of one orange and one cupful of sugar, the beaten yolks of four eggs, and, alternately, one cupful of milk and three cupfuls of flour sifted with four and one-half teaspoon- fuls of baking powder. Put into three Even if you never made a pie, your first one will be a success if you use FLAKO to make the crust. We have mixed the ingredients for perfect pie crust and put enough in each package of FLAKO to make a 9-inch double pie crust, so that all you have to do is add water and bake it. Ask your grocer for FLAKO today. Flako Products Corporation New Brusswick, N. J. Endorsed by Good He or Camp Trip cake pans five inches square. Bake for 25 minutes in a hot oven. Frost with your favorite frosting. Following are glven two excellent frostings that you will like, one chocolate, the other white: Chocolate frosting: Melt cne ounce of chocolate over hot water. Add one ta- blespoonful of sugar and one tablespoon- ful of milk and stir and cook until smooth. Add three-eighths cupful of sugar and one and one-half tablespoon- fuls of milk and cook to 238 degrees Fahrenheit. Pour in a fine stream on the white of a small egg beaten light, all the time beating constantly. Add one- fourth teaspoonful of vanilla. When the cake is frosted decorate with blanched and sliced Brazil nuts. White frosting: Mix one-third cup- ful of sugar with one tablespconful of water and half the white of one egg in a double boiler. Beat constantly v&th an egg beater while cooking over hot water for 10 minutes. Flavor with one- fcurth teaspoonful of vanilla. Spread | on the cake and decorate with slivers of | sweet chocolate. | Variety of Cookies. | By using different flavors, icings and | fillings you can make various kinds of | cookies and wafers frcm the same foun- dation recipe. Foundation cooky recipe: Combine one cupful of fine sugar with one teaspoon- ful of salt, two-thirds cupful of short- ening, two teaspoonfuls of salt, two- thirds cupful of shortening, two tea- spoonfuls of baking powder, two beaten eggs and cne and one-half pints of flour. Add milk or flour, whichever is necessary to allow the dough to be rolled thin. Take a large spoonful of the dough for each kind of ccoky you wish to make, choose the kind of flavoring | and filling that you want, and mix each | kind of cooky in a separate bowl. Roll all the cookies very thin, and be care- ful not to burn them when baking. In| a het oven they will bake in a very few minutes. Suggestions for Campers. More poor cooking, more spoiling of good food, occurs along the trails in the big outdoors than in any otheri general location. Food prepared at a | camp fire may be as wholesome, as| pleasing, and as satisfying as that pre- | pared in the home kitchen, but there | are certain things that should be known by those campers who will have to get trail-side meals during the coming out- door season. ‘The management of the camp fire is very important. One reason why many outdoor cooks fail is because they make | too big fires. It is impossible to get | close to a big fire. You burn up food | that should be allowed to simmer. For most purposes it is better to have a small fire built low to the ground, or between two flat rocks. ‘The camper travels at ease, even in luxury. when he knows there is a well | stocked larder to depend upon if the | fisking or hunting is not good. It is a| good plan to work out the menu for the entire trip before starting, allowing plenty of food for use in case you do not get the chance to go fishing as you plan. Camp fare should consist of &im- ple food well cooked. Do not depend too much upon the idea that anything tastes good outdoors. It is true that geod food well cooked tastes better outdoors because we have & keener | appetite, and poor food badly cooked | doesn't taste good anywhere. | Bacon is the staple meat for break- | fast. The handiest form for a camping | trip is the little one-half pound carton of ready-sliced bacon. The bacon fat is good for frying the fish and cold potatoes which you have brought. Creamed chipped beef also makes good, quickly prepared camp dish. Canned corned beef, some dried vegetables for making soup, bouillon cubes to give the soup flavor, some bologna sausage or Summer sausage. some raisins, milk chocolate, dried | fruits, such as apricots, peaches, and pears, are good standbys for a camper. | The dried frult may be stewed over a | glowing fire late in the evening, and will be ready for breakfast the next morning. ‘This sure is a funny window— No matter how I've tried To see through it I've always found T'm looking back inside! —R.D.D. Tandem Coach Reprint “Tandem Coach” patterns are in such demand that a reprint is being made to supply readers. Requests will be filled as soon as this new supply is ready, which will be in a few days. Any one who has not already sent in, and would like the pattern, will please inclose 10 cents and a self-addressed and stamped envelope, with a request sent to Lydia Le Baron Walker, care of this paper. ') D stands for De- licious The flavor’s the test, Sochange to McCormick's It’s always the best. McCORMICKS MAYONNAISE » ALSO RELISH (HAYORNAIS) THE STAR’S DAILY PATTERN SERVICE Paris has such an easy way of tak- & plece of fabric and turning it a stunning dress. Isn't this one irresistibly lovely? It has such a cl neckline, so softly pretty and youthfully becoming. ‘The three modish peplum frills are arranged in new interesting manner so in, inf as not to interfere with the smooth fit of the moided hipline. | s comfortably full. It's delightfully cool and exquisitely lovely fashioned of printed chiffon. Style No. 3144 may be had in sizes 14, 16, 18, 20 years, 36 and 38 inches bust. Eyelet batiste in pale blue, yellow | cobwebby lace, white crepe de chine, | printed crepe de chine in red and white, chiffon voile print in green and white and orchid self-patterned organ- die are so attractive. Size 16 requires 63 yards 39-inch. Vacation days are here again! So nearly here, at least, it's The hemline | MENU FOR A DAY. BREAKFAST. Sliced Pineapple ‘Whole Wheat Cooked Cereal Fish Hash Oatmeal Muffins CofTee. LUNCHEON. Frult Gelatin Salad Ice Box Rolls Strawberries, Powdered Sugar Wafers Tea DINNER. Mulligatawny_Soup Bolled Lamb Chops, Buttered Peas, Baked Potatoes Coleslaw Rhubarb Tarts Tea. OATMEAL MUFFINS. Soak 2 cups rolled oats over night in 115 cups sour milk. In the morning add 2 tablespoons butter melted, 3 tablespoons sugar, 1 egg well beaten, 1 tea- £poon soda dissolved in 1 table- spoon hot water, 1, teaspoon salt and 1 cup white flour. Beat thoroughly, fill buttered muffin pans two-thirds full and bake in a hot oven. SALAD. One package lemon gelatin, 13, cups boiling water, 2 tab- Jespoons lemon juice, 1 cup diced pineapple, !, cup diced canned pears, 1 ‘cup seeded white cherries, 1; cup red cherries, seeded. Pour water over gela- tin and stir until dissolved. Cool a little and add cther ingredients. Pour into indi- vidua! molds which have been rinsed out of cold water. Set in a cold place to stiffen. Un- mold on lettuce and surround with salad dressing or mayon- naise, RHUBARB TARTS. Five tablespoons lard, 1 cup pastry flour, 3, teaspoon salt, about 6 tablespoons cold water, 113 cups sugar, fine cracker dust, 1 egg. Make pastry by sifting flour and salt and cutting in the lard, which has been chilled. Molsten with cold water until of consistency to roll. Line small tart pants with paste and sprin- kle with cracker dust. Cook rhubarb with sugar and beat in egg. Fill tarts, make strips of crossed paste and bake in quick oven 15 minutes. (Copyright, 1931) Summer wardrobe. For a pattern of this style, send 15 cents in stamps or coin directly to the Washington Star's New York Fashion Bureau, Fifth avenue and Twenty- ninth street, New York. We've prepared a book to help you plan for the most colorful fashion pe- riod of the year. A book that offers the best selection of styles for the season for the adult, miss, stout and child, and helps the reader to econcmize. You can save $10 by spending 10 cents for this book. The edition is limited so we suggest that you send 10 cents in stamps or coin today for your copy to Fashion Department. Price of book, 10 cents. o China, according to an estimate, based on coal. oil and water power as | the three basic elements of wealth, is | potentially the second richest country in the world. So Evident! Open a bottle of Heinz Vinegar. Note the rich, vigorous aroma—the clean-cut tang—the mellow flavor. Such rich, smooth, full-bodied taste can be secured only by months of aging in wood.No quick methods will give a vinegar the goodness and flavor of Heinz. Buy a bottle today —and see what a differ- ence it makes in salads! unmatched Three kinds to suit all tastes — Cider—Malt—White. OF THB 57 time for you to be thinking about your | FEATURES. The Woman Who Makes Good BY HELEN WOODWARD. Who started her career as a frightened typist and who became onz of the highest paid business women in America. Too Many Mistakes. | “Dear Miss Woodward: I am a tele- | graph _operetor. Before taking up this work 1 did stenography—graduated from a good high school. My parents could have afforded a college education, | but they did not| believe in it. So I| knew that I should have to work for a higher education. “1 don't mind. I took up stenogra- phy because it was | the quickest means of earning while going to school. My | present work is telegraphy by mul- tiplex machines on the order of type- writers. Helen Woodward “I have been checking up on myself | and I find that I am not one bit me- chanical. As much as I concentrate, I make 100 many errors. My fingers slip and hit wrong keys—whether I go slow- | ly or fast. I wouldn't mind being ac- | cused of being slow if I could be ac-| curate. I am raid -of my position | now, as I am not able to improve in | my punching as others have. “I am not leading a hand-to-mouth existence so far as finances are con- cerned, although I have to work, and | the less I work the longer I have to wait for my degree. But it is my self- respect. Why can’t I improve as others do? I know I try conscientiously to put out good work. “Friends have advised me to try to get into government work and leave telegraphy, as it is strenuous on the nervous system. What should I try to do? I love children and was trying to get my degree so I could teach, but it is taking so long, and, besides, I like the business life now so very much. “I like having to work for what I get—it adds more enthusiasm—but why can't I put out good work when really | I want to? I am not a good typist or operator, but would like to succeed in something. Just to know I was a_suc- cess in something would be worth all this torment I have been going through. “EDITH FRANKLIN.” I think you are not careless ¢: all. Your letter is carefully written and | the 'life of Lincoln. without errors. But you are overcon- scientious. You blame yourself for everything, even though it may be the fault of outside conditions. Don't blame yourself <o much. And don't take the world so seriously. You make mistakes because your work is too mechanical for you. You are not really interested in it. As long as you don't need the money right away, you ought to spend a little time finding the right work. 1 believe you would make an excel- lent librarian, and I suggest that you take the proper course for this work. It would not take you long and it would lead you much more quickly to that higher education which you want so much. (Copyright, 1931.) JOLLY POLLY A Lesson in English. BY JOSEPH J. FRISCH. IN THE PAPER IT CERTAIN MILLIONAIRE BEGAN LIFE AS A BAREFOOT BOY. H. H—"“The paper recently sald” is the required form, not “In the paper it _recently said.” Similarly, we say, “This picture depicts the life of Lin- coln,” not “In this picture it depicts “That book ex- plains the law of gravity,” not “In th book it explains the I = that if they specify the name Kellogg’s when buying corn flakes, they are sure of getting the most popular ready-to-eat cereal in the world . . . — one of the most economical and conve- nient foods the market affords. . . — delicious with milk or cream for break- fast; extra welcome for lunch with fruits or honey; fine for the for a wholesome b grown-up children’s supper or edtime snack for — easy to digest. Always ready to serve. No trouble. No work . = with a wonder flavor and crispness that no other corn flakes have ever been able to equal. Kellogg’s Corn Flakes have been imitated time and again — but no other corn flakes are ever “just like Kellogg’s.” That’s why wise buyers specify Kellogg’s — in the red- and-green package . . « with the inner-seal waxtite wrapper that keeps the flakes fresh and crisp even after opening. Still another exclusive Kellogg feature. CORN FLAKES