Evening Star Newspaper, October 9, 1931, Page 40

FOOD PAGE. THE EVE Outings or Home Parties Autumn Is Ideal Time for Picnics and Indoor Entertainment—Hot Dishes Which May Be Provided. 'AU'I'UM'N is an ideal time for auto- mobile outings, picnics and outings of various kinds, as well as indoor af- fairs. Careful planning and complete, although inexpensive, equipment for outings results in easy work and is a good change from preparing meals at home. Iunch baskets or kits for such outings are made so as to combine lightness and strength far_as pos- sible. Some hold services for four per- sons and seme for six. These services may be in china, or in the more durable less ornamental enameled metal. Plates and cups are inciuded in such a sot, and also knives, forks and spoons. A new invention for the automobile picnic outfit looks like a small suit case when not in use, but when unfolded reveals a table and seats for four per- sons, all in one piece and firm and solid. Cotton crepe tablecloths are good to use with such sets, as they are practically non-crushable and so come from the luncheon kit as neat as when ut, in. ¥ Tre tried and trusted vacuum bottle 1s of course indispensable on an outing as is 21so tho container in which i o packed and which con s of fy eaameled which ne e the oth botiem of each ing 2s a top to the one just below it. These fit into a cylindrical holder of tin, which in turn fits into another tin, the walls of which are insulated. With an as- bestos mat placed under the top ‘cover the contents of the whole container may be kept hot for several hours. A white 3 s, the very practical vacuum bottle is a one- | slice quart size with a nest of cups in dif- ferent colors inside the cap. Soup brought in this would be very refresh- ing after a long automobile ride, ac- companied by some nice, crisp crackers. It would be a positive guarantee for keeping your family or guests in & happy mood until other food could be provided. There is a new electric fireless cooker which looks like a large vacuum jar. The fcod is placed in it, the current is | turned on for an hour at home, then | the ccoker is tucked away in your auto- mobile until the cooked meal is wanted. For simple outd-or cooking all the equipment you may need is a good-sized coffee pot, a frying pan or grill, a kettle, and plenty of skewers. Hot Dishes for Outings. For hot dishes to fill the container, you might take creamed eggs mixed with sweetbreads, chicken a la king, broiled oysters, crab meat and mush- rooms, or candied sweet potatoes, or you might take patty cases with you and fill them with chicken cr sweetbreads after arriving at your destination, so that they will be crisp and not soaked | with the contents before they are to be eaten. A lamb chop wrappea in bacon and held with a skewer over a camp fire and served with fried potatoes br-ught from home, after boiling, is a heavy picnic dish. Toasted marshmallows make a delicious sweet with this. A roast is good to take on an Autumn outing. Slice it and wrap it in waxed paper, and take along a loaf or two of sliced bread or some soft rolls and let your guests make their own sandwiches, with just enough salt, peper, butter, and 50 cn, to suit the taste, or take & Toast, some potatoes, & good salad, some fruit, cake, cookies, or pie, and you are ready for a day in the cutdoors. Fried chicken, wrapped in wax paper, is another good _suggestion. chicken, roast lamb, ro>st pork. roast beef, roast ham or boiled chicken cr ham, are all fine picnic foods for Au- | tumn days, especially if men are in the party. Combination meat loaf is delicious. ‘To make, grind very fine one pound cf veal from which all stringy bits and &kin have been removed, half a pound of beef and a quarter of a pound of raw ham, also two thin slices of salt pork. Mix well with a cupful of mashed po- tatoes, two teaspoonfuls of salt, a quar- ter of a teaspoonful each of pepper and {)aprika. one teaspoonful of grated lemon rind, and a quarter of a cupful of rich milk. Make into a ioaf and place in a well greased pan, brush with melted butter and sprinkle with bread crumbs. moderate oven, keeping the pan covered Icr the first hour. Meat tastes good cooked outdoors, especially steaks, chops, bacon an chicken. Any kind of food cooked out- doors is appetizing. Potato salad, made with mayonnaise, with a bit of onion and parsley for flavoring, or combined with hard-boiled eggs, would be a sat- isfying accompaniment to a meat dish. For a relish, cut some cucumbers in halves lengthwise, scoop out the inside and add salt and pepper and the fish from a small can of salmon, being sure to flake it very fine. Mix with mayon- naise to make a filling. Fill the hol- Handwriting What It May Reveal. BY MILDRED MOCKABEE. CI ceen. olae l gest an even-tempered person with little sophistication or worldly experience. A closer examina- tion, however, leads us to some differ- ent conclusions. The elaboration of the “d” tendency to ostentation. Simple, natu- HIS writing has a very contradic- tory appearance. At first glance the vertical, squired letters sug- ral things would have little appeal for | her.§ She would seem to prefer a more artificial expression of both beauty and actions. be her true self. Rather she would seem to be afraid of her own person- ality. The capital “I” might in some cases indicate egotism. Here, however, it seems she 1s trving to impress others, fearing she may not be noticed. would develop her more natural self, as it would surely add to her charm. By increasing her own self-confidence, she will tend to inspire more trust in others. There is evidence of a clear mind and good intelligence here. She seems generous also. “S"” is formed in two dif- ferent ways. One suggests an even temper, the other, with the looped top, suggests an ambitious type. She is probably bending her efforts to im- orova her position in life. As she ap- pears contented, her present work must be pleasing to her. She should watch every opportunity in order to help rea- Mze her desires. We should not expect her to shirk her responsibilities or neg- lect her duties. Her generosity is indicated by the ex- pressive terminal line of the “d.” She would apparently not hesitate to sacri- fice her own interests in order to aid others. Note—Analysis of handwriting is mot @n ezact sclence, according to world in- vestigators, but all aoree it i3 interesting and lots of fun. The Star presents the Gbove feature in that spirit, 11 you o @ sample to Miss Mocka- preted in column or you will receive a have vour writing ; of The Star, clong with 31 d{'{g It will be either inter- riting analysis chart which you i5n8 an interesting stuevs ’# * Roast | Bake about two hours in a | shows a| It might be hard for her to| She | lowed cucumbers, chill well and serve with rich cheese and salted crackers. Fresh fruit is always a good dessert if cut up and packed in containers, or canned fruit salad may be used, or |simply cheese may be used for dessert. |Hot drinks in generous supply, which may be coffee, chocolate, cocoa or bouillon, are important for an Au- tumn outing. Parly Sandwiches, Cut some slices of bread to be used for the bottom layers of sandwiches with a cooky cutter. Use a doughnut cutter the same size to cut the top lay- ers of bread. Spread the bottom s with a colored filling and cover the top slices. These make attractive sandwiches. A -slice of graham bread |between two white layers results in a novel three-tiered sandwich, which may be shaped in triangles, strips or squares. Using whole-wheat bread, spread the first slice with a mixture of finely chop- ped figs and raisins moistened with a |little cream. Cover with a second slice |of bread spread with soft yellow sand- | wich cheese. Use a third slice of whole- wheat bread for an open-face sand- wich, spreading it with slizes of cu- T marinated in French dressing < with drancd rus over with let- tuce, Adjust a second slice, covering it with a leaf of lettuce and a slice or t\;:o of boiled tongue. Adjust a third slice. Cover & slice of white bread with a slice of meat loaf of some kind, a sec- ond slice with a slice of tomato incased in leaves of lettuce, and spread & third on the under side with a mixture of nuts, raisins and dates. Cover a slice of toast with Philadel- phia cream cheese mashed and sea- soned with a little salt. Cover with a leaf of lettuce, then adjust a second slice of toast, which may be of raisin bread spread on the under side with a mixture of shredded pineapple and chopped dates. - th lengthwise of the loaf and remove the crusts. Spread two slices with creamed butter flavored with mixed mustard and spread a third slice on both sides. Put one-fourth cupful of parsley, lettuce, celery ond watercress through a chopper with half & cupful of cooked liver, six stuffed olives and one-fourth cupful of cooked tongue. Moisten with mayon- naise dressing, spread between the slices, wrap in waxed paper, chill urfder a light weight, then cut in slices. Decorative Salads. A salad may be made attractive with lemons cut in fancy shapes, balls made of cheese and glossy green leaves placed on the side of a plate. Watercress or curly parsley may be used at times, and pimento and grecn pepper may b: added for color, Some fruits, such as apples, peaches, |bananas and pears, have a tendency to become dark after slicing. 'This can be prevented by covering them at ‘once with clear French dressjln‘g made either with vinegar or lemon juice. But 8 dlico trom the top of yellow apples, cut out the cores, then scoop out the centers carefully. Mix the ap- ples with half the quantity each of chopped nuts and raisins, and moisten with mayonnaise. Fill the apples and chill. Serve on lettuce with extra may- onnaise. Confections. To obtain good results when popping corn, you must have good corn and a hot fire. Do not pop too much corn at | one time, not more than enough to just cover the bottom of the popper one ke nel deep. If corn will not pop on ac- count of having become too dry, the popping quality may be somewhat re- water before popping. If very dry, it may be put in a shaded place outdoors for a time, where it can absorb moisture from the air. This usually will restore the popping quality. Popcorn is usually popped to be eaten at once, or it may be made into popcorn balls, crackajack, or other forms of popcorn confection. The usual way of preparing it is by popping and sprink- ling it with salt or adding salt and melted butter. A tasty preparation is made by popping the corn in melted butter and lard with salt added. In- | stead of butter and lard, it may be | popped in corn oil or peanut oil. Both | of fhese oils give a good flavor to the popped corn. Chocolate Popcorn.—Put into a kettle two cupfuls of white sugar, half a cup- |ful of corn sirup, two ounces ‘of choco- |late, and one cupful of water. Cook |until the sirup hardens when put in cold | water. Pour over four quarts of crisp, | freshly poppad corn and stir well to in- |sure the uniform coating of the kernels, Tutti-Frutti Balls.—Put through a | food chopper one cupful of puffed rice |or popcorn, one cupful of seeded rai- sins, one cupful each of dates and figs, half a cupful each of nuts and candied orange peel, and one tablespoonful of citron. Add two teaspoonfuls of va- nilla, Make into balls and roll in coco- nut, which may be bought at the con- fectloners’ store brightly colored. Eggs in Bacon Rings. Curl thin strips of bacon around the inside of muffin tins or small ramekins and slip an egg inside each bacon | ring. Bake until the eggs are set, but | not 'hard. With this dish crisp_toast made 2t the table on an electric toaster is in orde: can give. Try it today. Cut some sandwich bread in slices | roses carved out of radishes or beets, | THE STAR’S DAILY PATTERN SERVICE Short puffs of tne slenderly fitted sleeves introduce the smart broadened shoulder effect in this Eugenie after- noon dress of black sheer velvet. White lace accents the crossover effect of the moulded bodice. The’ curved seaming at _the hips is effective and slimming. Style No. 3397 comes in sizes 12, 14, 16, 18, 20 years, Size 16 requires with 11 ds lace. You'll bo amazed at how -easily it is to fashion it 1t’s delightfully lovely in black crepe satin with wkite crepe satin trim, wine- | red canton-faille and purple’ crepe marocain. 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 29th street, | | New York. Don't envy the woman who dresses well and keeps her children well | dressed. Just send for your copy of | our Fall and Winter Fashion Magazine. | It shows the best styles of the com- ing season. And you may obtain our pattern _at cost price of any style shown. The pattern is most economical in material requirements. It enables you to wear the new frocks at little 6 and 38 inches bust. i3 yards 39-inch, | stored by moistening or sprinking with | .« cand o easy to prepare expense—two frocks for the price of one. PLEASING THE MA | BY CHLOE JAMISON. | WHEN the man is in the midst of late evening reading—once in a while, without announcing your inten- | tion, steal away to the kitchen and pre- pare a little surprise snack to be eaten before going to bed. | “One time make it a snappy tidbit of melted cheese and raw minced onion jput in the pot with the cheese and cooked only until the cheese is melted Spread on buttered toast or crackers and serve with ginger ale or a glass of rich milk. Any man who likes onions will rave about this dish. | Again, the contribution might be a | sugary baked apple served with cheese chips or wafers, and plenty of cream. Or it might be a brown-bread sandwich | spread with chopped raisins and nuts; a | |cup of coffee or hot chocolate would | complete either selection. If there is left-over roast chicken, | make a_sandwich of chopped chicken | and stuffing mixed with mayonnaise and rolled in a lettuce leaf. No more bread | for this delicacy. which is moist enough | [to_ve served without a beverage. [ Prunes cooked not too tender and | stuffed with nuts and cream cheese make a nice night-cap salad; serve with | thin whole wheat sandwiches. Another | time, if there is a loaf cake that has passed its high point of freshness, try cutting it in thin slices, toast and but- ter them and serve with hot chocolate. Do not make the mistake of serving | these impromptu refreshments on nights when dinner has been especially grand. | Remember them for those few times when the main meal has been a bit skimpy, because of washday, a belated bridge game or some equally good reason. No better Temedy for disap- | pointing dinners than a tempting after- | thought. NING STAR, WASHINGTON, D. Foods Favorable to Beauty BY KATHLEEN MARY QUINLAN. GREEN leaves for clear skins! Whether or not Mother Nature has been generous in the matter of beau- tiful features is a question of lttle im- portance to the intelligent woman to- day, for she knows that there are many- royal roads to beauty . .. all rather attractive and easy of access. This one through green fields of leaf vezetables I par- ticularly recom- mend. There is scarcely a country that does not include in its staple food some one of the leaf veg- etables. In Italy one eats dandelions; in China, clover; in Europe and America the most com- monly used “greens” are green cabbage, lettuce, spinach, chard, callards and turnip greens. Vegetables of the green leaf variety are very high in water content, which, combined with their characteristic bulk roughage, makes them excellent foods to offset the clogging and sluggish ac- tion of the heavy carbohydrate Winter diets. I think it was Steinbock who pointed cut that a high concentration of vita. ccompanies a high con: cen matter. t of the beet, therefore, while The | richer in sugar, is not as rich in vita- mins as the leaves, and celery leaves that are green and usually discarded are much more valuable for vitamins than the tender lsve-’ which are used to garnish and season foods. P;:nicuh.rly good to enrich and re- vitalize the blood is the nitrogen group, callards, chard and turnip greens, Beets, chard and spinach are alka- line and hence have a neutralizing ef- fect. They ere excellent for those who have a tendency to dry, sensitive skin. Chard and spinach are particularly rich in vitamin A. They are good foods to increase stamina, contribute to tright eyes, thick hair and growing skin. Green cabbage and spinach, both splendid cleansers, are rich in vitamin C and are most beneficial to combat malnutrition and to counteract acne and clogged pores in general. ‘The South and West have discovered the happy duet of “greens and corn- bread,” and it is indeeq a most palata- ble combination. The bractice of boil- ing these vegetables is deplorably Amer- ican, but is, I am glad to notice, rapidly giving way to the “keep the juices” processes introdyced by recent “pack- age” cooking. But whether or not you use any of the special methods, don't boil your vegetables. Steam them in as little water as possible—just enough to sup- ply sufficient moisture until the natural vegetable water is released. The best method of steaming the leaf | vegetables is to place in a deep pot sev- eral slices of bacon or lean salt pork, and after brazing, put in the well washed vegetables and enough water to cover well the bottom of the pot; add salt and pepper, cover tightly and sim- mer at boiling point until cooked. Serve in own juice with a bit of butter added. Of course, that does not apply to let- tuce, which is generally used in salad form, but do you know that steamed Jettuce served with cream dressing on toast garnished with chopped eggs and | green pepper is an excellent and delect~ able luncheon dish? “BONERS” Humorous Tid-Bits From School Papers. TO DRAW CARTS AND CARRIAGES, AND WHEN DEAD THEIR HAIR IS MADE INTO SOPHAS. Before the age of reason men teok everything for granite. ‘When roused tne British lion becomes a very hard nut to crack. Their motive was either to die or to rish in the war. They lacked the spirit of Sprit-de-Corp. Chamois are a kind of cantelope. Icons are what you fatten pigs on under oak trees. The handicapped are the blind, deaf and deceased. (Copyright, 1931.) HOT CREAMED TUNA N SANDWICH Melt two tablespoons of butter, add three tablespoons of flour, then stir in one and one-half cups of rich milk. Cook until thick andsmooth. Add three-fourths of a teaspoon of salt, one beaten egg and 114 cups of White Star Tuna flakes, one tablespoon of lemon juice and one tablespoon of chopped parsley. Reheat to the boiling point, add two t ablespoons of butter, a little at a time, Bake small biscuits, split and put agener- LN R Sy, This dainty yet substantial innovation has a flavor- ous distinction that only this deep sea delicacy Tender, sweet, fresh, rich in iodine. White Star Tuna is low in cost and makes & most satisfying and economical addition to the menu. For 18 years the preferred brand because orzly the best is packed. WHITE STAM TUNA FREI ous spoonful of the mixture between the top and bottom, and garnish the top with parsley or paprika and serve hot. ne E..."17 Proven Recipes for White Star Tuna.” Write to Van Camp Sea Food Co., Inc.,TerminalIsland, California, for your copy. Q. LITTLE BENNY BY LEE PAPE. A letter from ma came this after- noon, and tonite after supper pop red it, saying, Your mother seems quite put out at the ideer that Im going to get you & bysickle, young fellow. She seems to have visions of receiving a baskit full of mysterious little frag- ments which, when ecarefully peeced ::f;'.her, will tern out to be you, he Aw G, pop, no it wont, I meen G wizzickers Im not going to get hert, I said, and pop said, Well I think you'd Letter write a reassuring letter to your mother, promising her you'll be careful, and there's no time like the present. _Meening to do it rite away. Wich I dld, writing Deer ma, it will be all rite for me to get a byssickle, because Im & good rider even now and Ill be even better after Ive had nuthing but prac- tice for a while. And if you dont think 10l be careful, ma, IIl just tell you how careful Im going to be. Any time Im having a race with another bysickle 1l kecp ringing my bell all a time to warn automombeels to keep out of my way, and I wont ride in between 2 trucks if they look too close together, and I dont expect to ride with both eyes shut just for the sensation because that would reely be a kind of a careless thing to do, and I dont expect to try any reel trick riding such as standing on the seet with one foot and peddel- with the other, until Im good enough to ride in a circle no handed With my arms across on my stummick. So dont worry, ma, think how much more anxious you would be if I was up in a aireoplane by myself and never had any experience landing. Your lov- ing son Benny Potts. And I showed it to pop and he red saying, For Peet sake. I think we better censor this a little by tearing it up. Wich he did, proberly being a good thing because it mite of gave ma some new idges she wouldnt of thawt of herself, MENU FOR A DAY, BREAKFAST. Btewed Prunes, Hominy with Cream, in Rams Shrimp Wiggle. Hot Biscuits. Pear and Orange Salad. Gold Cake. Tea. DINNER. Cream of Corn Soup. Liver and Bacon. Baked Potatoes. Mashed Turnip. Beet and Lettuce Salad, French Dressing. Peach Tapioca Pudding. CofTee. EGGS IN RAMEKINS, Butter ramekins (or use cus- tard cups), in the bottom place two tablespoons bread crumbs mixed with butter, salt and pep- per. Break in an egg, cover with more bread crumbs and bake in a slow oven till crumbs are brown. Leave in the cups when serving. CORN SOUP, CREOLE. Chop finely one can corn, add an onion, sliced, the size of an egg. large sprig of parsley and one pint water. Let cook twenty min- utes, taking care it does not scorch. Then nress through a sieve, extracting all the pulp pos- sible. Melt two rounding table- spoons butter, add an equal amount of sifted flour, one-half teaspoon salt and a good dash of pepper. Cobk to a smooth paste. ‘Then add gradually a quart hot milk. When thick and smooth add the corn pulp and juice and a scant tablespoon sugar. Let it heat thoroughly, but not boil. When ready to serve, add a cup of rich milk and salt to taste. (Copyright, 1931.) FRIDAY, OCTOBER 9, 1931, Child Who Models May Be Sculptor BY SALLY MONROE. ¢JT may be uritating to a mother when a child plays with its food and tries to make forms of it, but this shows an inclination toward what might be a latent talent in art,” declares Bonnie MacLeary, sculptor and member of the National Academy of Design. “Many a time I was banished from the dinner table because I modeled my mashed ro\‘-lwl!l, hominy grit and rice into turtles and alligators,” she said, her brown eyes flashing with the sparkle of reminiscence. “Mother tried to discipline me for such absorption in my work that I would eat only the heads and tails. Talent was persistent, for I later turned to mud, clay and plastalene, my present medium of ex- pression.” From such early ipclination Miss MacLeary’s urge to model has led to immortality in the Metropolitan Mu- seum of Art, to famed memorials in the Americas and to treasured sculp- ture in private homes and gardens from coast to coast. Her first success was registered upon a Fall day in San Antonio, Tex., when a county fair was in progress. Imitat- ing a sister who had made a prize- winning cake, young Bonnie created a resplendent layer cake of mud, with filling and frosting of whitewash. Her father claimed it had won a prize and presented her with a dollar as proof. ‘That she still loves to make forms of food and to pat and model is to be seen in the directions for her favorite dish: Enchiladas—Two pounds corn flour, one teaspoonful salt, three tablespoonfuls grated American cheese, one onion, one clove of garlic, two-three tablespoonfuls chill powder and one-half cupful to- matoes. Corn flour is a superfine corn meal. Combine the flour with the salt and sufficient _cold water to make a thick | dough. Flour the rands and pat the dough with the palms of the hands, making very thin cakes about six inches across. Brown the cakes on both sides on a greaseless griddle, very hot. When the cakes are done cover the | top of each with a mixture of the cheese, minced ohion and garlic. Roll cakes and place in the top of double boiler. Cover with a thick sauce com- of the chill powder, a pinch of salt and the tomatoes, cooked down to the desired consistency. A little finely chopped meat may be added if liked. Allow the cakes to steam in the sauce and serve. Miss MacLeary’s parting instructions are these: “Should the cakes be tough and flat, do not worry, as this does not mean failure. They should be flat, and being so are just grand.” FOOD FASHIONS It is no longer good form to put| bread or a dinner roll in the napkin, as was the order of service in former day: Too many embarrassing moments re- | sulted from that custom, for it was | most natural, when one was engrossed | in conversation, to take up the napkin | unthinkingly and discover the roll flying | north, east, south or west. Hot toast or | hot biscuit, however, is sometimes served lon a bread tray, covered over lightly | with a napkin to retain the heat until | wanted. My Neighbor Says: ‘When sugaring doughnuts place some sugar in a paper sack and add several doughnuts at a time. Pinch top of sack together and shake. The sugar will quickly coat doughnuts. Don't pour boiling water on a floor on which grease has been spilled. Moisten the spot first with a cold solution of soda and water. If the white of an egg is brushed over the lower crust of a meat pie the gravy will not soak through the crust, Always wash flour sieves in soda water, never in soapy water, as particles of soap may adhere and give a soapy taste to foods put through the sieve. 3 FOOD PAGE. . ‘At the Children’s Table BY MARY HOPE NORRIS, Founder, Mothers’ Radio Round Table Club, Wm Junior is battling with sevens and nines in the multiplication table, mother also is having her own little struggle, these days . . . filling thoy'!chool basket, & three. fold problem of se- lecting food that is healthful and nu- iritious, that will keep well and be tion of fat little jars that are steady and have wide mouths and screw tops. In these can go custards, salads, stewed fruits, cottage cheese, and other semi-solid foods needed to vary the mo- notony of sandwiches. Of course one of the many vacuum bottles that keep liquids hot or cold is also a part of efficient lunch equipment. For only in such a carrier will the child’s milk remain cool and sweet, or his cocoa or soup stay hot enough to be stimulating. Vary the child’s beverages as much as possible, always using & drink which lunch | wic} perforations to let in the air. Waxed per and paper napkins do wonders to eep sandwiches fresh and moist and to make the lunch attractive. Every family has its favorite 'hes, and every child has his favorite” dishes. But mothers . b = S BT cause i ivep foods, but, it narrows their lmwfid.- o 2o through lite with ck ot ve: 80 3 va- fle‘tiy in the diet. for o, atter B, the Sosbiatons mind, for, after all, the ;crynnmlmwlyhynurmuwnn- Sandwiches of sliced, tender meat or ground meat (left-over roast, etc., put through chopper), baked apple, les, milk, few lumps of brown sugar. Slices of meat loaf or bean loaf, sand- wiches, stewed fruit, small frosted cakes, milk or cholocate drink. Crisp rolls, hollowed out and filled with chopped meat or fish made into & mild salad, orange, apple or other fresh fruit, cake, milk, Lettuce, celery or vegetable sand- wiches (such as grated cabbage and carrot or carrot and raisins, moistened and seasoned), cottage cheese, cup cus- tardi‘ Jelly sandwiches, milk or cereal n sand. has fruit juice or milk as its founda- | dri tlon—preferably milk, since it is so im- portant to the prescribed quota of it each day. Thus one day he may have a tempting milk shake, slight- ly sweetined and flavored with vanilla or some fruit sirup; next day, let it be one of the wholesome cereal beverages made with milk . . day is cool. It will take you but a mo- ment to dissolve in a little boiling water or scalding milk the teaspoonful of cereal preparation required to make these non-stimulating drinks. Cocoa, made with milk, can also be made in a few minutes. ‘The kind of container that the school lunch is packed in is largely a matter of cholce , , , just so it is one that can scalded and kept thoroughly clean. Re- gardless of whether it is a metal lunch box, a pall or a basket, it should have hot milk, if the | be l:?w a well Cottage cheese in jar, bread-and-but- ter sandwiches, peanut butter sand- wiches, fresh or stewed fruit, cake, milk or_cocoa. # Raisin nut bread or peanut bread sandwiches, cheese, orange, maple or | brown sugar Jumps, milk or cereal drink. In conclusion let me offer you this | recipe for peanut butter bread: Sift to- | gether “three cups whole-wheat flour, one cup white flour, one cup sugar, one and one-half teaspoons salt and four teaspoons baking powder. Then cut in or mix in with fingers three-quarters cup of peanut butter. Beat an egg well, and to it add two cups of milk, then add this liquid to the dry ingredients. Pour greased bread pan. Let rise 0 minutes and bake in a moderats oven (about 325 degrees Fahrenheit) for about an hour. YOUR TABLE MANNERS BY EMILY POST, (Mes. Price Post) Author of “The Personality of a House” and “Etiquette.” ONTINUING our discussion about the proper way in which to hold table implements—the knife, fork and spoon—we lay the knife and fork aside for the moment and take up the spoon. The way to hold a spoon (and also a fork that is used to lift food like & shovel) is to hold it exactly as a pencil is held. The thumb and two first fin- gers are closed around the handle, two- thirds of the way up the shank. (Much nearer the end of the handle than a pencil would be held.) The third and little fingers should fall naturally under the first and second, and not be curled high like cock's feathers. The spoon is always held in this way, but when | the fork is used prong down to secure anything which the knife cuts, it is held like the knife. ‘When drinking liquids from a spoon, they should be taken silently, and from the side of the spoon. But solids such as soft eggs, cereal or dessert may be | eaten with a teaspoon put in the mouth or with a dessert spoon, the tip of which may be put in the mouth. I want to say again, a knife is never used unless it is necessary for cutting or spreading or fish-bone hunting, or for unmanageable salad. For instance, it is almost impossible to eat wide, flapping lettuce leaves with the fork alone and for these and hearts of lettuce it is entirely proper to use a silver-bladed salad knife. In fact, in | this day of stainless steel the ban | against a steel knife for salad is lifted, | since the objection to it was merely | that it turned the edges of the cut | salad black. |, Wnen one has finished eating the knife and fork are laid side by side |on the plate, the handles pointing toward one’s right arm and far enough | back on the rim of the plate so that | they will not topple off when the plate | is_removed. | It is never necessary to eat little | nibbles of food, but, as has been said | before, a mouthful the size of a cubic |inch is approximately as large as a mouthful of anything should be. To !'see some one stretching his mouth as though he were in a dentist's chair and cramming food into it until the jaws | can hardly close is likely to result in | the worst offense' it is ible to com- | mit. To chew with the mouth open, to talk with the mouth full enough to show thy slightest glimpse of food | contained herein, is utterly revolting. . Asparagus Salad. Arrange stalks of chilled freshly cooked or canned asparagus on lettuce leaves, place strips of red pimento over the asparagus and serve with salad dressing. HERES GENUINE THRIFT - HERES GUARANTEED feshne™ # ET’S apply the yard- stick of common sense to this Coffee question. Everybody knows that good Coffee must be Fresh. Could any other brand possibly be Fresher than Wilkins—the Coffee that’s roasted Fresh Daily here in Washington —and—delivered Fresh Daily to hun- dreds of Washington dealers. Be wise—be thrift: Insist on the per- fected Wilkins Triple-sealed Carton. It costs less than a penny. It seals the flavor nature’s way. Save the differ- ence. WILKINS ¢ COFFEE Wilkins Coffee Orchestra—W RC—Mon., Wed: and Sat. Evenings, 7:45