Evening Star Newspaper, January 8, 1932, Page 36

FOOD PAGE. THE EVENING STAR, WASHINGTON, D. C., FRIDAY, JAD SUARY '8, 1932 FOOD P AGE FOOD AND THRIFT IN THE HOME Suggestions for Hostess Individuality May Be Shown in Food Served and Choice of Table Accessories—Color and Form in Articles Offered—DBridge Parties. Foods Favorable to Beauty BY KATHLEEN MARY QUINLAN, 'l‘HE so-called indoor seasons are just around the corner, and from now until Springtime there will be, generally speaking, less exercise and HE hostess of taste has a fine | grapefruit, lemon, or orange peel, or | heavier meals than men and women chance to express her individu- mediums— namely, the food she serves and silverware, is not | cold first course must be as dainty and ality through two and her choice of crystal and linen. It china necessar linen, chinaware, glassware, pewter. many if different combinations and the room jng a room. table must fit as a unit into and be suitable to the occasion which it is spread Soft yellow potter; to have a great supply of | attractive as possible. silver and | the table when the guests are ushered The sam> pleces may serve in | into the dining room, and they are harmoniously related to each other The same principles apply to setting a table as to decorat- -+ In addition to these, the |fered to the guest chilled and crisp the room | from the ice, not limp and tepid from for apricots. First Courses. The arrangement and service of a 1t should be on should be It may be be as decorative as the flowers. as simple as you choose, but it must perfect If it is a fruit cup, it should be of- If it is a the exact standing in a warm room. canape, it must be set in either plain or | center of the correct plate, without so with a dash of green, brings a ray of lmuch as a stray crumb or a wisp of sunshine to the breakfast table A | egg out of place If it is a fish appe- yellow pottery bowl may hold a variety | tizer, the sauce must be above reproach. of flowers. as gay as you please, and can bought at prices and in patterns to suit Lovely damask cloths may in colors, or if you prefer to change the color to suit your fancy, ones may b» retinted each time Paper place mats and napkins to match come in mod- or g ve laundry bills. any room be bought white they are laundered ernistic designs and The accent colors in a room may echoed in your linens ing monotonous. It as_follows Change in’ col- ored linens keeps a room from becom- is a good plan to map out the ‘campaign for parties and all functions Breakfast linens may be|If it is a single fruit, it must be the be | finest specimen obtainable, at the peak of its ripeness and color, and served at_exactly the right temperature. Grapefruit Supreme.—Very large and perfect grapefruit halves, ~thoroughly chilled, cored and sections carefully cut, lightly sugared, and topped with a red on maraschino cherry. Serve very cold on & salad plate set on the service plate. An orange spoon Or a large teaspoon is correct for this course and should be placed on the extreme 1ight of the silverware. No crackers should be passed If you prefer & combination of more fruits, and canned fruits are to be in- First, write out the list of guests.|cluded, you can work out delicious com- fDecide upon the hour. ‘Phone the invitations. Later, write out the menu, if any Uchildren, also their number. fown cooking ability. Xeting list. Do the marketing. day dood possible. the final heating. Lay linens and silver. Rest, hostess is a dull hostess. out as Color and Form in Foods. Cake icings, unusual candies touch for table or menu Guests, ‘whether women, men and women, or | One’s | Make out & mar- | "The | Play so important a part as when you | Before the party prepare all the | have a bridge party, as here they stand The day of the party complete the food preparation, except china, a tired and glace fruits can add the right color |apple on a bed of lettuce leas The touch Write or tele- | binations of your own by buying the | This will epend upon the number of helpers that are available, very small cans of two or three differ- ent fruits and combining them yourself at the last minute. Bridge Parties. Nowhere do salads and sandwiches | as your chief offering to the appetites of your guests. Han your salad around | the sweeter fruits, such as pears, peaches or pineapple, so that the salad may serve not only as a refreshment but also as a prelude to your guests evening meal, following a simple after- noon bridge party Fruit Salad—Place a slice of pine- Ar- range five halves of canned apricots on | sugar added in the cool have indulged in for the months. That means that w: are due for a Mtle lecture on readjusting menus to meet the needs of the new season, And by that I n setting up a reasonable sched- ule which will pro- vide the body with the right amount of each of the im- portant food ele- ments needed to maintain good health. Last Summer, during my visits various countries, I was deeply inte ested in the food customs, noticing es- pecially the generally well balanced menus which were offered in prac- tically every country. European cooks have such a appreciation of this point, not as it applies to variety and the nul tional balance of their meals, but ¢ onings. Continental cooks use a judicious ass ment seasoning, which not only makes their dishes tasty: and appetizing, but also helps to maintain a fair ratio of necessary food elements. Rarely does one find a cooked food that does not contain at least the three general sea- sonings—salt, pepper and sugar. Not all of our American housewives have learned the value of the last of this trio. By a wise provision of nature, fruits, vegetables and milk have been supplied with various kinds of sugars. Yet al- most every vegetable flavor and con- tent is improved by a teaspoonful of ing. A light sprinkling of sugar is most agreeable on grilled tomatoes, eggplant, apples or sweet potatoes. It may also be included in practically every salad dressing. These are just ruggestions to intrigue your interest, and to help you see that ‘balance” s a broad term, to be achieved in not one, but mar Ways. My topic is merely, “Foods That Are Favorable to Beau and not past six to ©f decoration must not interfere in any | the pineapple with their rounded sides | permit me to go far into the fine points way with the service of the of the same color. with flowers used as a centerpiece your glassware is cate pastel shades effective, but pastel shades, the flowers provide a strong contrast Even the meat, fich, vegetables in your the color ensemble. colored, set xut into fa ®ccent cold meats o in flowers will fruits Gel thin layers, fish coloring, end used sparingly. food Dpn't have all the foods in the menu | ciner. Much can be done deep in color, deli- be if your glassware is in | three-fourths of a teaspoonful of ;uga should and menu may add to|each of the layers for th! tin,”flavored, | may be varied. For each sandwich use and | bread rounds can be used tJ | giameter. Cream for | gests numerous others follows whipping, tinted with fruit or vegeiable can pro- up and put & large cooked prune in the Serve with the. following dres ing: Beat together 12 tablespoonfuls of salad oil with two tablespoonfu! lemon juice, two tablespoonf orange juice, Flf a teaspoonful of half a teaspoonful of. paprika and a pinch of white pepper. Hot Sandwich.—Bread and filling for randwich 4,3, 2 and 1 inch in One combination that sug- Ground ham, chicken, and olive and nut. If desired to be served hot, toast tr.» bread duce artistic results for your desserton one side and slip the finished sand- | course. WHITE. Curley celery leaves, or cut in lcng, narrow strips Cucumber, stripe Egg white part through a stra very thin layer cut in rings, cubes, cooked, or cooked in in BROWN. et potatoes French fried, chips, or in lattice form Candied ginger in sirup, shaved for the sweet course Figs or roasted panuts. RED. Papriks in bright red, or pimentos minced or cut into strips. Beets cut in fancy shapes, or in small balls Tomatces sliced or quartered Red radishes split tiny bunch of leaves left on Red cabbage shredded Lobster or shrim Cranberries, or with frutt or vege Mareschino ch gerts, or beverage GREEN, salads, cut with in clumps or tiny sprigs, into shapes, ¢ peppers as cases for salads or Yegetab'e: in rires, 1 as a garnish ttuce as cups &ny kind ¢f salad Chopped mint Candied angslica $ninced, or shredded YELLOW. shredded used in Ege carrots, yolks MENU FOR A DAY. BREAKFAST. Grapes, Oatmeal with Cream Bacon and Eggs, Hot Corn Cake Coffee LUNCHEON Egg Croguettes, Spinach Graham Gems, Hot Gingerbread Whipped Cream, Tea DINNER. Cream of Onion Soup Fried Pork Chops, Apple Sauce Mashed Potatoes, Creamed Turnip Lettuce, French Dressing Plum Pudding, Foam Sauce Coffec HOT CORN CAKE. One cup fi (white preferred cup milk t cream of (dissolved Bake quickly. It sho light as sponge cake 5GG CROQU 3 tablespoons butter, in 2 tablespoons of flour and add, slowly, 1 cup of milk Place over boiling water add 1, teaspoon grated onion, 1 tab- lespoon of chopped parsley, ‘i teaspoon paprika and . teaspoon salt and cook 10 minutes, add 6 chopped hard-boiled eggs and turn on a buttered platter to cool. Shape into croguettes, roll in_crumks, dip in beaten eggs, roll agetn in crumbs and fry in deep Yot fat. Serve with white or be~namel sauce. PLUM PUDDING One cup bread crumbs, 'y cup suet, chopped fine; !, teaspoon soda, s teaspoon cloves, ', tea- spoon cinnamon, ¥ teaspoon salt, 1 teaspoon baking powder, % cup molasses, 1 egg, 1-3 cup milk, 4 tablespoons raisins, 4 tablespoons nuts. Mix all the dry ingredients thoroughly, add the raisins and nuts chopped fine. Break the cgg into the molasses, beat well and ndd the milk. Mix with the dry ingredients. Pill a well buttered pudding mold half full. Cook it in the top of a double boiler. Steam 1!, hours and serve with yellow sauce. Recipe serves four. Hard Sauce—Cream together 1 heaping taplespoon butter and Y, cup sugar. Add teaspoon boiling water. Beat until light and smooth and flavor with vanille or lemon to taste meal gar, 1 teaspoons poon soda egg, salt be as » cup corn | wich, placed on or forced long, narrow sliced or into sixths with tinted red des- orange or nut centers filled with almost slices, oranges candied a shallow, well but- | tered pan, into a very hot oven for 10 minutes. Top with & thin slice of un- | parcd cucumber and a ring of hard- cooked egg, the yolk mashed and sea- soned, with a wee sprig of parsley placed in the center. Serve with as- corted pickled fruits and coffee. Cold sandwiches will remain fresh | and moist if they are wrapped in waxed paper or a cemp cloth and placed in a container with a tight cover. Keep in the refrigerator until needed. Lei- tuce should not be included in rand- wiches which must stand any length | of time, as there is nothing attractive or palatable about wilted lettuce. Al- | ways wash lettuce, put in a lettuce bag | and keep it in the refrigerator for a | while before using. so that it will be crisp and dry. All fillings should be | of the consistency to spread smooth A well made sandwich has the filling | spread to th» very edge of the bread. | D sliced, | The sandwjches should be small and dainty. Refreshments Men Like. Tuna Fish Au Gratin—Toss one cup- ful of tuna fish with one cupful of’soft bread crumbs and one and one-half pfuls of grated cheess. then spread in a greased baking dish. Over this pour a hot thin white sauce made of three tablespoonfuls of butter, three teblespoonfuls of flour, one teaspoonful of solt, and three cupfuls of milk Sprinkle on top half a cupful more of grated cheese and one-fourti teaspoon- ful of paprika. Bake in a moderate oven until the cheese is melted and browned. Serve in noodle nests French Hamburg.—In the bottom of a well oiled shallow baking dish put three-fourths cupful of shiced Bermuda onions, and over th-e place three cup- fuls of sliced apples. “Mix cne pound of ground round steak with one tea- poonful of salt and one egg. and form nto smail flat cakes ange the cakes, ®ach with a ring of green pepper. on the apples, pour in one-fourth cup- ful of meat stock or water. and bake for half an hour in a moderate oven Tongue or ham may be used in place of the steak if liked better Kitchenette Party. Ready-cooked chickens in glass jars and cans are most successfully served in some sort of stew like chicken and dumplings. To make, cut a whole canned chicken, left-overs, or delica- tessen fowl, into rather large pieces. If vou use canned chicken, add hot water to the gelatinous stock in the can, or add a can of broth. While the stew is coming to a boil, make the dumplings with & cupful of flour, two teaspoonfuls of baking powder, one-fourth teaspoon- fur ot salt, a teaspoonful of butter rubbed into the dry ingredients, and enough milk to make a dough that will drop, or about three-eighths cupful of Just before adding the dump- thicken the liquid with a couple ] s of flour mixed with a little water. Be sure thare is not too much_ liGuid in the pan and that the dumplings rest on the chicken instead of sinking into the soup. Cover the | pan and allow the dumplings to steam for 15 minutes. A few minutes before serving, add a can of drained peas and carrots, string beans, and any other cooked vegetable you may have on hand Panned Pork Chops. Wipe some pork chops with a damp cloth. Sprinkle them with salt and pepper and dust them lightly with flour. Place the chops in a heavy hct skillet, with the fat edge down, 5o as to | brown' the fit and at the same time | grease the skillet. Turn the chops and | brown them lightly on both sides. Peur | off the fat that has cooked out, cover the skillet closely, and continue to| cook at a very moderate heat until the meat is tender. Turn the chops occa- | stonally to cook them uniformly. Chops | of ordinary thickness, about half an inch, will Tequire about 20 minutes to | cook after they have been lightly| browned. Pork chops shrink consider- | ably while cooking, and it is better to| have ‘them cut fairly thick. Three- quarters to 1 inch is not too much.| Chops of this thickness will require | longer cooking than thin chops, but they will bs more juicy when done. . Little Citron Pudding. Beat the yolks of three eggs. Add two ounces of sugar, one tablespoonful of flour and gradually half a pint of cream. Stir in two ounces of citron, chopped fine. Put into individual cups, | grate nutmeg over the tops and bake |in a quick oven. Chopped nuts ma: | be added to the citron if desired. | first parted accurately in the | and combed smo> of cooking. Those who are fond of the good things of the table will be glad to know that I do not approve of rigid for normal healthy people. I belie that the use of common sense pay: the highest dividends. From years of endeavor to bring health, b Ly, nor-, mality to overfed and underfed bodies, MILADY BEAUTIFUL BY LOIS LEEDS, Coiffures. NE of the interesting things about this season’s smart coif- fures is the original way in which the part is placed. What starts cut as a conventiona sice part is more than likely to ext in a diagonal linz acrcss the bac tte head, which makes tre back of the coiffure as tant 22 front. Hair handled ia this manner chin length or shoulder longih. A preity coiffure is becoming to long b . b and comb begin the part r side. Continue backward to a right of the wave on the left ¢ with it. rea nape of the ne in the Fair that S tl anc curl all the ends of lLair under. Put in two wide waves cn top of the head, bringing the second one d over the forehead a little to the of the center. Arrange the right side of hair over the on the other s should be short All sorts of ¢ der faces may the er the peint part ¢ of The b hair but not shingled. erming variations of this coiffure are possible with different lengths of hair For instance, if the d reaches to the shoulders, the ends y be made into a series of r d s, beginning with a short one just nd the left ear, followed by three others of graduated length hanging side by side along the neck to the back. The | short hairs in front of the ear may be made into sculpture curls and then combed out into a fringe of lets on the cheek Still another way to vary this cnal-part coiffure is to wear the ha almost straight with only the sugges- tion of wide-flat waves in it and make | the ends of back hair into a s three small braids firmly coi pinned across the nape of th Side-part coiff s are almost every one, accounts for their pop parts will always appeal of girls and wom to certain typ ere some- a cen- is oice tures face ter part, especially if straight, that makes it for the ingenue, prov are small and regul oval. A new version of the center-part coiffure is made with a group of curls across the back and sides. The aer middlc with the aid of a thin curling fluid. A small section of hair over each ear is divided from the rest and made into three sculpture curls, Then the remainder is combed back. The ends are formed into large sculpturc curls and pinned firmly i place until the curling fluid has dried s For SCORES OF 'WHiPPED CREME” USES Here is the way to wonderful new and different wh:’fpcd creme effects in cake, dessert, salad, sauce and candy making. Special—"Simplified Candy Making” and Reeipe Book sent FREE. Write THE HIP-O-LITE COMPANY 200 Market St. #t. Louls, Mo, of this type that | wn right car as you did | ag- | Kitchen Comments BY WILDA HOYT. | J[F IT is necessary to reduce your food | * budget during this period of emer- gency, see to it that your supply of milk is not decreased. There is no other food that is just as good as milk for the children, and it is one food that must stay in his diet so long as he is growing. In fact, it should be included in the menus planned for every person, child or_adult. Milk should re- main in_the diet because it is not only a palatable food, but it is our most important food. It furnishes the materials nec- essary for growth and = development . . . protein for body-building, minerals for blood, bones and teeth, fats and sugar for fuel, and vitamins for health and growth. Even milk products, such as skim milk, but- termilk and cottage cheese, are valu- able, although they lack butterfat and some of the vitamins. ; In planning for your little child, remember that milk does not neces- carily have to be consumed as a liquid, although it is interesting to know the many ways in which you can vary it DD a litle prepared mustard or £ table sauce to French dressing, and you will find it gives a_piquant flavor. | A pinch of sugar added to either | mayonnaise or French dressing always | improves it. Garnish plain mayonnaise with a little piccalili or chopped pimen- to to make it more appetizing in ap- pearance. Use plenty of butter when frying po- tatoes, then sprinkle flour lightly over d they will come out delicious, nd_brown, ns, butter beans or limas will not take long to cook and will be more digestible if you add one-fourth teaspoon of baking soda to the water hich they are boiling. ry dipping each slice of bacon in ur’ before putting it into the frying pan and see if the result is not far superior to the usual method. The flour tends to hold in the juices and fat and also makes 2 nice brown crust | When steaming a pudding, do not try to turn it out of the mold as soon as you remove it from the boiler. Let | it stand a few moments to give the steam a chance to evaporate. The pudding will then come out without | breaking Here is a deliclous quick filling for a plain fresh-baked layer cake . . . and a quick icing that blends well with it! Between layers spread peanut At the Children’s Table BY MARY HOPE NORRIS, Founder Mothers’ Radio Round Table Club. Reddy Becomes Desperate. ‘The stout of heart who do and dare Will ne'er give way to grim despair Feddy Fox hag 1ou0l0 Motber Nature eddy Fox had reached a point whe as a beverage. There are cocoa, in-|pe felt that he might as well just give numerable cold drinks such as milk |yp He was in despair, Trick after t shakes and milk-and-fruit-juice com-|pe had tried to xEu: that Dog chasing binations: also the cereal drinks which | him — Two or three times:he thought are delicious and tempting when made | ho had been successful, only to have with rich whole milk. They are Quick- | the Dog's master, the hunter with the }ifi:;zffls'% prepur‘ed. 22 3;”“ nfi(dfl"b: terrible gun, come to the aid of th er. by pouring hot milk (no 15 trac sof Bolléeiun ik jhloyexad beaspoon LM hell s o ud Red Sty tBe A0iE cereal _preparation which has been : place the child’s cup; stir until the | \ ¥ ovdr s disoined Cup; stir unti] the | fall of ‘snow! 1f only there had re hiis liking. that held no footprints! How terribly These hot drinks add Interest 0 {unfair it all was. As if life Were not milk-drinking during the Wintertime. | but it is just as valuable to serve milk | eing e frequently as a food. Cbok your child's | iinout, Peing hunted cereal in' milk. Give him milk soups, creamed dishes, the delicious breads, | puddings, cakes and cookles, custards, | gelatin~ desserts, junkets and frozen [ desaerts, Allfaf ‘which may be madei| Dog, tull' fod at:his best. Of course, Y\ m: fi- i h2 knew that that light snow would il 2',1:‘1\6-01\,:12??;‘;3?33‘2;‘; show every footprint and so enable him o e e Rl i |10 help the Dog when the latter lost recipe: | Corn Chowder.—15 cup of diced salt | pork (or 2 tablespoons fat), 1 cup diced potate, 2 cups canned corn, 1 cup | minced celery, 1 pimiento, 1 teaspoon | salt and 1 quart milk. | Cook the pork until brown, and | brown the vegetables in the fat. Cover | them with boiling water, add the salt, | cook until tender. Heat the milk and | | 3dd to the first mixture. Season as de- | Was there ho sense of fairness in this hunter with a terrible gun? Ther> couldn’t be. He must know that Reddy was half starved )ana. therefore, lacking in strength, so that the advantages was all with that THE STAR’S DAILY PATTERN SERVICE butter creamed with a little thick cream to make it of spreading consistency. For the frosting, add pure maple sirup to confecioner’s sugar until of the right thickness for icing When icing cup cakes for the chil- dren’s party, use a plain white icing and bright-colored gumdrops for decora- tion. Plain cookies will seem much more attractive if garnished with a nut or a gumdrop as they come hot from the oven. A little grated orange or lemon peel, if added to pie crust when rolling or mixing, will give it a most distinctive touch You can prevent eggs from cracking when boiling if you will let cold water run over them before putting them into the hot water. To keep separated egg | ks fresh until needed, pour cold ter over them, cover with a saucer and set in the refrigerator or a cool place. 'OU can learn to make the Winter vegetable you serve as popular with the family as are your meats or desserts. If you take as much pains in their prepara- tion as you do in cooking either of the two—meat or dessert —you will soon Interest the most unwilling member of the | household. Care of the veg- etables is an im- portant item in the task of making them attractive for the table. Due to heat and handling, green things very ofter. wilt before ihey reach the home. They may be freshened by allowing them {o stand in cold water. Such vegetables es turnips, parsnips, carrots, bects and similar types all con- tain more or when they are taken out of the garden 2 they lose it when standing in the mar- ket or shop. That is why you notice in so many modern recipes the direction to add a little sugar as well as salt and | pepper for seasoning. The idea is not - . Brussels Sprouts. Soak one quart of clean Brussels sprouts in cold water for 10 minutes Drop into boiling, salted water and cook for 15 minutes or until tender. Drain. Mix three tablespoonfuls of flour with two tablespoonfuls of melted butter and scason with salt and pepper, then add to half a cupful of hot tomato juice. Pour the mixture into one cupful of milk and cook in a double boiler until thickened. Add_one-fourth cupful of sliced stuffed olives and sauce to the | sprouts. Pour into the greased ramekin | sprinkle with one-fourth cupful ted American cheese and brown ate ovep for 15 minutes. to give noticeable sweetness to the veg- | etable, as one would to a dessert, but rather to return to it a natural element that has been lost on the way to mar- ket, and to provide balanced seasoning. | In the cooking of vegetables, espe- cially cabbage, I caution you not {o overlook your recipes’ The crispness of a vegeiable that 15 cooked just long enough lends interest, while the veg- etable that is toughened or watersoakad from long, unnecessary cooking is most unattractive. Have you ever prepered smothered cabbage? It is deliclous when made in this easy way: Remove the leaves from a firm, medium-sized cabbage. Cut it in quarters and remote the tough center portion. Finely chep or force | thoroughly. The curls are then combed out and formed into a series of round curls pinned verticaliy side by side acrcss the of he head. The curls over the ears are combed out and ar- ranged in a fringe cn the temples Both ears are uncovered. This coiffure is adapted for hair that is being lowed to grow after bobbing. The en of hair may be permanently waved in | ringlets and the rest of the hair left straight. MODES OF THE MOMENT wrickline accmtuate the 1= Hhis dewlbe-drracted modele Hie Aighnecked cweatin tlousr a Al«lf;u».//aw'/ wr omark companions. Grape Blanc Mange. Allow two tablespoonfuls of corn- starch, wet with a little water, to a pint of boiling grape juice sweetened to taste. Cook for five minutes, pour into mold wet with ice water, and let nd until cold. Serve with whipped cream Grapefruit Is Healthfruit Doctors say that ATWOOD GRAPEFRUIT Full of sunshine and good i health, because they're tree- ripened. Rich in vitamins and thes valuable mineral salts, too. And gently laxative. aids digestion and helps eliminate acids from the system Tree-Ripened and Delicious LOOK FOR THE NAME Packea in clean, handy 1-and 2-pound cartons. Wholesale Distributor: 5 W. CHAS. HEITMULLER CO., 1310 5th &6, NE. Union Market Te ‘Tree-ripened fruit e SRS s Saving Without BY EDITH M. SHAPCOTT, Nutrition Consultent, Home-Making Center, New York. but | crimping through a meat chopper, using five cups |for this recipe. Melt vfive tablespoo: fuls butter in a hot frying pan, add two tablespoonfuls flour and stir until well blended. Pour on gradually, stirring constantly, one cup milk. Bring to boling point and add two teaspoons each of salt and sugar, one-fourth tea- spoon pepper, then the cabbage. Mix thoroughly, cover and let simmer from {50 to 60 minutes. An interesting way to prepare car- | rots—a change from the buttered or creamed recipes—is to glaze them with | mint. Wash, scrape and cut three medium-sized carrots in one-fourth inch slices, then in strips. Cook in boiling salted water 15 minutes and | drain. Put in sauce pan with one-half | cup Lutter, one-half cup sugar and one tablespon choppegd fresh mint. leaves. Cook siowly until soft and glazed. Serve at once. | Every one knows about French fried | potatoes, but French fried onions are | not as familiar to most cooks. Peel | medium-sized onions, cut in one-fourth | inch slices and separate into rings. Dip | each ring in milk, drein and dip in | flour. Fry in deep, hoi fat, drain on brown paper and sprinkle with salt and a little powdered sugar. Serve at once. | Juniors will Tove this little frock, so | unusually distinctive and suitable for | class room. | It has a circular skirt, plait effect at the front, jauntily about The hip penlum is a cute idea. A navy blue light-weight woolen overplaided in red made the original. | The collar and cuffs of pique would also be very effective in plain blue woolen, finished &t the edge with bias red bind- | ing. | Style No. 2589 is designed for sizes 6, 18,10, 12 and 14 years. Size 8 requires | 225 vards of 35-inch material with 2y ] yard of 35-inch contresting. | Wool jersey, wool crepe, tweedlike | SomiES mixture, linen, rayon novelties and | challis type cottogs are nice mediums. | Whenever I attempt the task For a pattern of this siyle send 15 ’ PR cents in stamps or coin directly to The | _ Of getting all life’s problems solved |y cpington Star's New York Fashion | T find I've hardly got a start Bureau, Fifth avenue and Twenty-ninth | Before I'm hopelessly involved. street, New York. laid in box- to swish Schneider’s nourishing ment—aboundi Wheat Bread sold in Washingt Purina Whole Wheat Flour. never accept a substitute, SCHNEIDER' Mondays, Thursdays at 6—WRC BEDTIME STORIES | the scent By Thornton W. Burgess. Reddy’s thoughts were very bitter. Do you wonder? Reddy was becoming desperate. 8o knew If only ther: hadn't been that light | | mained merely the hard packed snow | hard enough at this season of the year | JUST PASSING AS HE CAME OUT OF THE BUSHES | ALONG THE ROAD. | that he could not run much longer. His tail usually so flufly, had become | wet and heavy. He was panting and he was tired, oh, so tired. The baying | of that Dog sounded nearer and nearer. | If only he knew of some hole in which { he could find shelter. 1f only he could break that trail. It seemed to him that he couldn't run any farther; that he must lie down and rest. But sheer ter- ror kept him going. He would run until he dropped. Life seemed very precious | to Reddy just then | The jingic of bells ht his atten- tion. Thers was a road passing through | the woodland in which he was running. | An idea came to him. It was a des- | perate idea, but this was a time Zor des- | perate things. Ho turned toward that | road. - When he came in sight of it h» w a wood sled drawn by a pair of | horses driven by a man. If he could run down that road a little way ahead of those horses, their trampling feet might trample out his scent. And there would b no telltale footprints. It was just a_chance, but Reddy was ready :or any chance. He made for that road, but his strength was so far gone that he did not reach it in time to get ahead of the horses. The sled was just pass- ing as he came out of the bushes along the road. He was too late. But tired and discouraged as he was his wits were as keen as ever. That sled was very low and the back part was empty. The r had not seen | him. Reddy leaped into the road just back of the sled. With the last of his strength he followed it for a few feet | and then jumped. Wher> do you think he jumped to? Onto ihat sied. Yas, sir, ‘that 15 what he did. He landed so lightly that he made no sound. There some straw on that sled and Reddy crept under it. | "Just as the sled disappeared around |a turn in the road that Dog burst out of the bushes at thz point where Reddy | had 1°ft them. He was baying as orly a Hound on a fresh trail can bay. He knew that that Fox was only n ;hort | distance ahead and was sure that ‘n & few minutes he would catch him. And then, abruptly, the baying ceased. That sceni had mysteriously vanished. He ran this way and that, sniffing the rnow eage:ly. He circled back into the brush, picked up the trail again and once more lost it just where he had before. It was very puzzling Th> driver turned to look back. “That Fox must have crossed th» road just after we pass=d,” said the driver to ihe horses. Then he slapped them with the reins and urged them on. H> wasn't a hunt°r and he wasn't particularly in- terested. And so Reddy. taking a des- nerate chance, broke his trial. Slowly he recovered his preath. Little by little the strength cam> back to him. He even grinned as he heard the impatient velps of the Dog. vainly trying to find s scent. And for som= time he didn’t even wonder where h2 was being taken or what he should do next. (Copyright, 1932.) ce the economic crisis struck the world, ‘a_new trend in literature has developed. Publishers report an in= creasing demand for books of econemics, philosophy and international relations. Health food Mothers never have to urge children to eat more of Purina Youngsters demand Schneider’s Whole Wheat—because they love its rich. nut-sweet flavor—its fragrant freshnes Here's one Bread that you know is all food—all nourish- g in the precious vitamins and mineral salts so necessary to growth and health in childhood. Schneider’s Purina W hole W heat Bread is the only Whole Whole Wheat Bread. on that's made of costly Insist on Schneider's— WHOLE-WHEAT READ Charles Schneider Baking Company Leon Brusiloff, James Wilkinson—Schneider Dan Dee Bakers