Evening Star Newspaper, January 4, 1935, Page 36

% AL Kl BY BARBARA BELL. HIS cha a perfect choice for the gay cottons, and the colorful silks that are to herald in the fash- ions of Spring. The otice how model we. Above a pencil- ve plain, smooth ves. a_high neck- , an S g lacings in the front. These br s represent the sum total of chic found in the ad- vanced showings of practical day- time dresses for Spring. Prints in every k in the fore. Cottons include smart dimities, with summery flower designs of the more sophisticated school of multi-colors. Voiles are woven \\'nhi openwork interruptions, which make effective backgrounds for sketehy foli- | age and floral prir Sheer wash | fabrics surprise one with much color. | Turquoise, yeHowy red, blue, and navy are all combined in attractive patterns. for Spring show geometrical designs, few seamlines there d of fabric sre‘ violet-tinged English cottons | Contract BY P. HAL SIMS. M, Sims is universally acclaimed the greaftst living contract and auction player. He was captain of the renowned “Four Horsemen” team, now disbanded, and has won 24 nationcl champion=- ships since 1924. These articles are based on the Sims system, which includes the onec-over-one principle, which the Sims group of players was the first to employ and develop. Avoiding a Finesse. HE road to better contract is marked by many milestones. I One of the first ones we pass is labeled “Finesse.” Then, as we become further advanced, we learn that there are ways of avoid- ing finesses—the most common of which is the end play. On the side road marked “No Trump Contracts,” we find that there are such things as hold-ups. Then, we meet them once more in the play of suit contracts. Finally, we become aware of the fact that we should not only not prevent an oppongnt from running his long suit, but, upon cer- tain occasions, even assist him in run- ning this suit. - & & 327 2950 A = Lom T soen o0 >>IN> The bidding was simplicity itself. South, with stoppers in every suit, tenace position, and plenty of high cards, opened with one no trump. North bid two no trumps, and South went to three. West opened a low spade. South, after winning the trick with the ace in his own hand, could count four hearts, two spades and two aces. Either the diamond or the club finesse would give him his ninth trick. The only question was which finesse to take. Incidentally, South also noted that the loss of both finesses would mean the loss of the contract. There was another way of playing the hand, based on the assumption that West held no more than five spades originally. South ran off four hearts, played the king of spades from the dummy and threw West in the lead with his third spade. West was able to take two more spades, but then he had to lead into one of South's unfinished | rming little dress makes | MOtifs. irregular spotted effects and detached floral arrangements. | | our pattern for this dress is so | simple that an amateur can ac- complish wonders with it. Try make ing a silk or cotton print for Spring. } A couple of hours of time and a few vards of material make a low price for a dress that lcoks as expensive as this one. Barbara Bell Pattern No. 1556-B | is decigned in sizes 12, 14, 16, 18] | and 20." Size 16 (34) requires about 3is yards of 36-inch material. | Every Barbara Bell pattern in- | cludes an illustrated instruction guide | which is easy to understand. | BARBARA BELL. ‘Washington Star. Inclose 25 cents in coins for Pattern No. 1556-B Size. . Name ...0 AdAresS «ovvviriiissssriesssenes [ | | | (Wrap coins securely in paper.) | | tenaces. Had West held six spades, this plan would have resulted in the loss of the contract, unless West was forced to discard one of his spades in order to protect both kings. It's simple enough for South to discard twice, but the sixth spade forces him to discard one of his two queens. West will naturally follow South's discard with a lead of that suit. e e e TR A Q-10-X-X-X-X vJ-8-3 ¢ 10-x-X *38 N AK-9-8x A-T-x W-E ¥ 10-x A-K-J-Q-x & X-X-X S &J-10-x-x & A-K-3-2 ‘This hand will be of particular in- terest to duplicate fans. South said afterward that it added 10 years to his life. (Copyrish 15.) Oysters And Other Shell Food| YSTERS, like other crops, are farmed with the same care and science that are applied ably no other article of food is grown and marketed under more rigid sanitary control, and for this reason the housekeeper can always be assured of quality. The oyster crop the United States is more than 000,000 bushels annually. Sufficient iodine is essential, diet experts tell us. to prevent that faulty functioning of the thyroid gland, known as the goiter. Fish and shell- fish are good sources of jodine. If knowing that a food you like is also good for you helps any, then you should take advantage of the oyster. Serve them in the old-fashioned ways or try some new dishes to add interest to daily meals. In nutritional anemia, caused by a lack of iron and copper in the diet, oysters have shown themselves to be exceedingly effective. They are an excellent source of iron as well as of other important minerals, | such as calcium, phosphorus, copper | and iodine. It was left for modern science to determine the healthfulness and food value of the oyster, and to the modern chefs and culinary ex- perts to invent ways for its prepara- tion. Quick freezing i: making oysters ac- cessible in as fresh a state as if they had been just recently detached from their shells in one of the oyster plants of Cheasapeake or Great South Bay. Quickly frozen oysters have already been on the market in certain cities for some time, and the service is expected to expand rapidly. This quick-freezing process makes it possible to harvest oysters at their; prime, which is in December in North- ern waters, and preserve them for other seasons, especially the Summer | months. It is hard to imagine any- thing more appetizing than an oyster cocktail on a hot Summer day. Soon 1t may be quite within the powers of a Summer hostess to provide such a delicacy. The character of the oyster is now above reproach, chaperoned as he is by Federal, State and city inspectors. He now enters our markets as healthy and as harmless as’ our milk and our drinking water supplies. How to Buy and to Cook. Once the Blue Point oyster was the most popular variety for serving raw, then Lynnhaven, Rockaway, Saddle Rock and others, each name denot- ing the section from which the oys- ters came. Now, however, these names merely mean the size of the cyster, Blue Point being a small, plump, finely flavored oyster, for serving on the half-shell or in cock- tails, and Saddle Rock a very large oyster, popular with some persons for serving on the half-shell, and excel- lent for frying. The housewife of today ‘can buy her oysters shucked, selected as to size and packaged in covered contain- ers of 6-ounce size or larger. In this form she is assured of buying the solid meat of the oyster, sanitarily packaged and kept under perfect refrigeration. Packed in convenient sanitary car- tons fresh oysters are frozen S0 rapidly that their fresh appearance, flavor and structure are unimpaired. When defrosted they become fresh. Either raw or cooked oysters are an extrémely nutritious addition to our ceryday me2ls. containing proteins ©f excellent quality. Three vitamins, to modern agriculture. Prob- | A, B and C, are present in important | amounts. | Of all the oyster dishes we serve | none is more popular than a creamy oyster stew floating with butter. Yet | how easy it is to spoil this delicious dish if the oysters are the least bit overcooked. Try this tested recipe: Savory Oyster Stew.—Rub the in- side of the saucepan well with one cut clove of garlic and one slice of onion, then remove them. Then melt four | tablespoonfuls of butter or margarine in the saucepan, add one teaspoonful of bottled condiment sauce, and stir until smooth. Add one quart of | cleaned oysters and heat until the edges just begin to curl. Then add | one quart of bottled milk, or two cup- | fuls of evaporated milk and two cup- | fuls of water, one and one-half tea- spoonfuls of salt, a pinch of pepper, and a few grains of mace. Heat well | and serve. This serves six persons. | One pound of shelled, cooked, fresh shrimps, or two cans of shrimps from which the viscera have been removed, may be substituted for the oyster if liked. Oyster Chowder.—This is hearty and } substantial enough to be served as a main supper or luncheon dish. Chop fine one large onion and saute it in three tablespoonfuls of butter to a light brown. Wash and drain one dozen large oysters and chop them fine, and pour the onions and fat over them; add three cupfuls of boiled white potatoes cut in cubes and pour in four cupfuls of milk and the oyster liquor. Two cupfuls of cooked diced celery will add flavor. Simmer for 10 minutes, thicken with two table- spoonfuls of flour rubbed to a paste | with two tablespoonfuls of butter, and | serve in a tureen over hard crackers | split ahd buttered. Serve a slaw made of red cabbage with the chowder, or a celery mayonnaice if preferred. Fried Oysters—These are delicious | when properly done. Always select large oysters for frying, if possible. Pour a cupful of cold water over them and drain well, then wipe dry between towels, sprinkle with salt and pepper, and dip in flour. Take care that the oysters are thoroughly dry, otherwise it will not be possible to egg and crumb them properly; and avoid pick- ing them up by a fork, as that will break them. Beat one egg with two tablespoonfuls of water and dip the oysters carefully so that every part is covered with the egg. Then dip or roll in very fine, dry bread or cracker crumbs, and lay aside until all have been dipped. If a very fluffy fried | oyster is desired, dip once more in the | egg and cracker crumbs, or place them | in a frying basket and cook them in deep fat for four minutes at medium hot heat; drain on paper and serve | with Sauce Tyrolienne, made by add- |ing half a tablespoonful each of | chopped parsley, capers, and gherkins, |and half a cupful of chili sauce to a | cupful of mayonnaise. Lemon and | horseradish are good with them, too. Panned Oysters. Oysters panned in their own liquor, liberally dressed with hot melted but- ter and served on sippets of toast, are also good. Oysters on the Half Shell—These make a dish truly fit for an epicure. Lerhon is an excellent accompaniment, but other seasonings, such as horse- radish, cocktail sauce, or bottled con- diment sauce, are often served. Deviled Oysters.—These are served in clam shells ‘or in ramekins. Make each of butter and flour and half a pint of cream or rich milk. When smooth and thick, add three dozen medium-sized oysters chopped fine, a teaspoonful of chopped parsley, salt and pepper to taste, a dash of mace and three grains of cayenne pepper. Fill the shells with the mixture and brown in a very hot oven. Broiled Oysters—Drain some large oysters and season with salt and pep- per; with a fork thrust through the eye (tough muscle), dip each oyster in melted butter (set over hot water to keep liquid), then in cracker crumbs, and place on an inverted dripping pan well buttered. Put un- der the gas flame until the edges be- gin to curl and brown; turn each oyster and broil again; spread with butter and serve. If broiled over coals use a fine wire broiler. Serve with pickled beets, lemon and parsley. Hot Oyster Biscuits.—Prepare a bis- cuit dough in the usual way and roll a quarter of an inch thick, cut in rounds two inches in diameter. Drain some medium-sized oysters well and wipe dry, dip each in melted butter and place on rounds of biscuit dough, using one or more oysters, according to their size. Sprinkle with salt and pepper and cover with rounds of bis- cuit dough, brush with milk and bake in a very hot oven. These biscuits are very nice served with a substantial vegetable salad. Oyster Cocktails. — The simplest form of cocktail is made by adding one finely chopped pimiento and one finely chopped green pepper with a teaspoonful of grated onion to a cup- ful of tomato catsup, adding salt, pep- per and a very little horseradish or two drops of tabasco sauce. This quantity will be sufficient for two dozen Blue Point oysters, or four cock- tails. Serve with deviled crackers. Make these by spreading small square salt crackers with a paste of one table- spoonful of butter, one-fourth tea- spoonful of mustard, a few drops of table sauce, and salt and paprika to taste. Place the crackers in a hot oven for five minutes before serving. Made With Lobster. Lobster a la King.—Melt one table- spoonful of butter, add one-fourth of a green pepper chopped and one-half a cupful of fresh mushrooms, peeled, stems removed, and broken in pieces. Stir and cook for three minutes, add one tablespoonful of floor, one-fourth teaspoonful of salt, a pinch of paprika and cook until frothy; then add one cupful of cream and stir until smooth and boiling. Set over boiling water and ‘add one cupful and one-half of cooked lobster meat, cut in pieces; cover and let stand to become hot. Beat two tablespoonfuls of butter to a cream, 1 just a little onion juice, two teas ‘uls of lemon juice and the yolks .. :wo eggs; add to the mix- ture in the double boiler and stir un- til the egg is set. Garnish with lemon slices, parsiey and lobster claws. This is a delicious way to serve lobster. Leftover Lobster.—This is excellent for using leftover boiled lobster. It is also a way to use tail pieces and body meat if the large claws are to be re- served for salads or canapes. Cook a two-pound lobster, drain by removing the middle section of the shell at the end of the tail, and cool. After the meat has been taken out of the shell cut it into rather large pleces and saute it in four tablespoonfuls of but- ter. Stir and toss the meat cohstantly while cooking. Add a pinch of pepper, one-fourth teaspoonful of salt and two tablespoonfuls of vinegar, if de- sired. Cook for about six minutes; if overcooked the lobster will be tough a white sauce of one tablespoonful ’ and hard. Serve immediately, .. You Can Be Beautiful Dorothy Dix Says Why Does the College-Bred Man Pas: Up the College Girl Who Is His Predestined Mate? CCORDING to statistics, about 80 per cent of women in gener:l marry, but only about 55 per cent of college women marry, which indicates that the higher education is a hindrance and not a help to a girl in getting a husband. Considering that all women have a cosmic urge toward matrimony, and that every normal woman desires above everything else her own man, children and home, and considering also that college girls are just as gocd-looking, just as well dressed, just as good dancers and carry Jjust as good a line as their sisters, it puts the blame for the bad show'ng that college women make at the altar squarely up to them. Of course, you may say that college women are more choosey than other girls in picking out their mates, but this theory does not seem borne out by an observation of their husbands. The college woman, like the non-college woman, appears to have taken what she could get in the matter of husbands. LIKEWISE. you may say that the college woman, having fitted herself to follow some gainful career and being able to provide her own cakes and ale and furbelows, is not so keen to marry as the girl whose only way of getting a meal ticket is to marry one. Hence she is not so strenuous in the husband chase, and loses out because she wasn't really putting her heart into it. Doubtless, there is something in this contention. For most men marry the women who went after them hammer and tongs. But, after all, when everything is said, all women want to marry, A university degree doesn't take the place of a marriage certificate, nor does being an M. A. keep any girl from wanting to be a ma. So when a large percentage of college women do not marry, it is for the same reason that the heroine of the old ditty didn't. “Nobody asked me, sir,” she sald. 'HIS causes one to wonder anew at the obtuseness of men that makes then overlook the best of the matrimonial bets and shy away from the type of woman that is fitted by nature and training to make superior wives. That they do is beyond discussion. Figures prove it, and you have only to look around you to see that the girl who has the most dates is generally the one with the least sense, and that any fluffy-headed moron can marry seven times to & higthbrow’s none at all. It is easy to understand why the uneducated, uncultured man should prefer a woman in his own class and one who knows even less than he does, since practically every man has the head-of-the-house complex, and his real payoff in marriage is posing as an oracle before his wife and having her breathless with wonder and admiration over his knowing everything from what the President should do about the financial situation to the base ball score, BVIOUSLY a wife who knew more than he did would get on any -man’s nerves, and so the man who never reads anything except the stock market and the comic Sirips in the newspapers very wisely paesses up the wife who would want to talk about world affairs instead of how the people next door can buy a new car. But more men go to college than women, and the strange thing 1s why the college-bred men do not want college wives. You would think they would demand them, and that the supply would not go around. You would think that the educated, cultured man would pick out for a wife a girl who had the same background that he had, who spoke his language, who was interested in the things he was interested in, who had the same tastes he had. YOU would think that he would consider the many thousands of evenings they would spend together, and that it would be so delightful if they could discuss new books, new plays, new policies of government. the thousands of exciting things that are happening in this changing old world of ours, or that it would be so boring if his wife were ignorant and uninformed of current happenings, and never knew what he was talking about. You wauld think that the intelligent man would recall the many homes he knows in which the evenings are passed in ghastly silence, because there can be no conversation between a clever man and a stupid woman. You would think he would recall the many men he knows who have wandered away from' their own firesides in search of the companionship they did not find there, and that he would take some precautions against bringing this fate down on his own head. 'Who Are You? countenance or disposition. star, branches of the The word “stierne” in Danish signifies a and it is likely that some large family of | BY RUBY HASKINS ELLIS. Sterns, Stearns., may have had their origin from that source. The coat of arms here illustrated was brought to America by Isaac Stearns, who came from England in the ship Arabella with Gov. Winthrop 'HE spelling of this surname is a| Sterne, and was no doubt first adopt- ed and Sir Richard Saltonstall. They landed at Salem, Mass., in 1630, and settled in Watertown, Mass. Isaac was born in Nayland, County Suffolk, England. of the ancostor mentioned in this sketch are found living in New Eng- land. New York and many Southern and Western States. (Copyright Cranberry-Orange Relish. Put one pound of cranberries and one orange, peel and juice, through a 19 of sugar and let stand for 12 hours before serving. This keeps well in the refrigerator and is delicious with meats and even good on toast. variation of the name Stern, or | by or applied to one severe in AUTO SHOW¢ the PUZZLE CONTEST ACTUAL ABASH ABANDON WANDER DRIVE Find a synonym for each of the above words. Write the new word to left otnthey ngzn word. If the puzzle is solved correctly the first letters of the new words will spell the trade name of one of the 21 automobiles shown in the list below, Show of Washingtor, D. Washington Auditorium, Nineteenth and E streets northwest, under the to be exhibited at the fifteenth annual Automobile C., from January 12 to 19, 1935, inclusive, at the auspices of the Washington Automotive Trade Association, who with the co- operation of The Evening Star, | one not will Star on Sunday. January 13, 1935. | appear on January 7, 1935. is conducting this contest. La Fayette La Salle Lincoln Nash Oldsmobile Willys Packard Plymouth Pontiac Studebaker Terraplane De Soto Dodge Ford Hudson Hupmobile Auburn Buick Cadillac Chevrolet Chrysler The first puzzle appeared on December 18, 1934. The last puzzle will may be studied from the files in the business office of The Evening Star. Solve each puzzle and, not earlier than January 8, 1935, but not later | than midnight January 9, reason of not more than held every year in Was| Association, 1427 Eye street northwest. 1935, mail or deliver ALL the solutions, with a 0 words as to why an automobile show should be gton, D. C., to the Washington Automotive Trade It is not necessary to send in the actual puzzles, but it is compulsory that the entries show the synonyms, 1. e,. the new words. The synonyms will be given out or published and no entries will be returned. Oflgficlm of the Washington Automotive Trade Association, whose decisions be final, will act as judges and, based on correctness; neatness and the manner in Which the solutions are submitted, as Well as the reason for holding an automobile show, will award prizes to the Auto Show, as follow: $25 and 8 tickets; third prize, $10 and 6 tickets; fourth prize, $5 and 4 ticket 10 prizes of $1 each and 2 tickets; 25 prizes of 2 tickets each. In case tles, duplicate prizes will be awarded. Wi totaling $100 and 100 tickets First prize, $50 and 12 tickets; second pfl:. inners will be announced in the Auto Show section of The Evening Questions should be addressed to the Washington Automotive The race of Stearns in America is| now a numerous one and descendants ! food chopper; mix with 1% cupfuls | ‘The puzzles that have appeared prior to this: of ! | The Debunker BY JOHN HARVEY FURBAY, Ph D. WARM COWS MILK 1S NO MORE NOURISHING PEOPLE suffering from underweight and various diseases have often gone on a diet of warm milk, and would insist on taking the milk as soon as delivered from the cow. Med- ical men tell us, however, that there is no difference in the amount of | nourishment in warm or cold milk. Warm milk is probably stimulating to | digestion, but it has no superior nu- tritional value. (Copyright. 1935.) Nature'’s Children BY LILLIAN COX ATHEY. Snow Goose. N OCTOBER, on a very clear day, when the sky is a deep blue, you may see a great flock of white geese etched against this back- ground. Often they are soon out of sight, but you hear them, for their voices have great broadcasting qual- ities. We rarely see these birds along the Atlantic Coast. They prefer the in- terior and the Pacific Coast, where they arrive in October, to remain until April. They descend upon the won- derful lakes of Wisconsin, and are Winter residents in the milder parts of the United States and Cuba. The snow goose is, as you can read- ily see, a very handsome bird. His crimson beak and white plumage make a beautiful contrast, and on the wing coverts and ends. the black seems all the darker for the gray and white feathers of the body. The legs are dull red. At one time there were great num- bers of these birds, but they were too eager to help thomselves to the Winter wheat, over which the farmer had spent many hours in the hot Summer and from which he hoped to reap a bountiful return. The traveling hordes would alight near these fields, either at dawn, or landing at twilight, would descend upon the fields at early morning. After such a visitation, little could be seen of the green growth. So the farmer and his friends turned their guns upon them. When the geese are dining one or more alert fellows do guard duty. Lit- tle gets past these eagle-eyed fellows and their warning is obeyed instantly. After eating all they can hold, the birds stumble, stagger or Troll over | from too much food. Their ability to discover fine ponds or marshes on which to alight is| amazing. From such a height in the sky they select these feeding and land- ing grounds. Usually, one of the old experienced travelers leads the army across the trackless sky. Then, at { nightfall, they descend. a hungry, neisy band of tourists, who are eager to dine and go to bed. They usually find a place on the water, where they | may tuck their heads under their wings and sleep peacefully. | The nesting sites are in the fer | north. The cradle is placed on the i ground and made of grasses to be found on the Alaskan grounds about | Port_Barrow and nearby. The lining |is of fleecy white down, and six or { ven chalky-white eggs are laid in | June. | The younger generation is to be !scen at the end of the long flying | squadron, and sometimes you will hear the constant calling from the leader, | taken up by those next in line, all the | way back to the last flyer. It may be conversation or flying orders; we do not know. (Copyright. 1035.) Menu for a Day. BREAKFAST. Orange Juice Dry Cereal With Cream Shirred Eggs With Cheese Popovers Coffee LUNCHEON. Temato Chowder ‘Washington Pie Tea DINNER. Tomato Soup Baked Boef Loaf, Brown Gravy Lyonnaise Potatoes Mashed Turnip Apple Fritters, Lemon Sauce Baked Indian Pudding Coffee EGGS WITH CHEESE. Brush glass or earthen shirring dish with butter: carefully break the egg so that the yolk does not break; sprinkle with salt and pepper to taste and one table- spoonful grated cheese to each egg. Place in hot oven until the egg is as firm as desired and the cheese melted. WASHINGTON PIE. Separate two eggs, yolks and whites beaten separately; cream one cupful sugar, one-half cup- butter creamed, one-half cup milk, two cupfuls flour sifted with one-half teaspoon soda and one teaspoonful cream of tartar. Bake | | in two pie tins. When done, turn out and cool. Put whipped cream between and on top, flavored with vanilla. Peaches, sliced, are nice with whipped cream on top of pie. APPLE FRITTERS. ‘Two cupfuls of prepared pan- cake flour and two tart apples chopped very fine. Mix them i | stiff with cold water. Drop by tablespoonfuls into deep hot fat and when they are brown drain on paper. Serve with sauce. Sauce—One cupful white su- gar, one _tablespoonful flour, pinch of salt. Dissolve flour and salt in cold water, add two cup- fuls of hot water, cook well and flavor as desired. (Copyright. 1935.) Crackers WOMEN’S FEATURES. As Told to Vir BY GLENDA 175 EAUTY, like s0 many other things, is largely a matter of work,” said Glenda Far- rell, whose serious, gray- blue eyes dominate a face which one second seems round and babylike and the next surprises you with its serious, business-like air. She is an undeniable reason why gen- tiemen prefer blonds. “I worked 23 hours out of the 24 on the lot,” she said, “when my last picture was being taken. And I liked it. I believe that you have to work hard for any ac- |% complishment, | don’t you?” - “But 23 hours! we protested. “Well, we don't worg uke nat an| the time,” Miss Farrell amended, “but I believe in work and a regular rou- tine for everything. For instance, my | hair grows oily and looks dreadful if | I don’t have a shampoo at the proper time. My eyebrows grow scraggly | without being plucked constantly and | the shape is ruined. Your face grows | blackheads without a thorough cleans- ing night and morning. You can't be lazy and make a good appearance.” Miss Farrell watched some passers- | by and meditated. One girl had a decidedly bulgy figure, her companion | was notable for a homely. drab face. Miss Farrell wasn't sympathetic about Glends Farrell. | them. ginia Vincent FARRELL. “How do I diet?” She paused. “With lots of vegetables deliciously cooked. No one in our house thinks of diet as a deprivation, because I have a cook who serves everything so appetizingly that you eat and forget that it is good for you. “I work at my clothes, too, to get only those with the right lines. I love bargains, but I'm careful about I would rather have one or two really good-looking dresses than | several that weren’t right, no matter how little they cost. “I have to work at my hair almost twice as hard as any one else. It is extremely oily. Every five days it must have a shampoo. I use an egg soap and lemon rinse to preserve the color.” Any one who has seen Miss Far- rell’s blond locks will no doubt feel that any amount of trouble would be | repaid by their loveliness. “My fingernails, too, need a great deal of attention. I have short fin- gers, 50 I wear the polish all over the nail, right down to the tip, to make them look longer. This also makes it easier to chip off and so it must be taken off with polish remover and replaced every other day. “Sometimes I want to be lazy. I don't care if my hair or my finger- nails or face haven't had attention That is the very day I meet some one important or I have an oppor- tunity coming banging at my door I've come to the conclusion that you can’t let yourself down by slacking.” She looked at her wrist watch rather restively and remembered a: engagement to sit for an artist wh them. “Anybody can be beautiful if she puts her mind to it,” said Miss Far- | rell. “If you haven't a good figure, there are always diet and exercise. Many of us would have poor figures if we didn't diet. | was painting her portrait for a mag: zine cover. With an energetic liti! jerk to a green felt sports hat, sh made her regretful adieus. “For once,” said she, referring 1 the waiting artist, “some one else going to work on my face.” (Copyright. 1935.) Modes of ‘the Moment 1o sets — of corded piaue’—follow the highly successtul brother-and- sist for youngsters. ;df@m/ Plenwrins / er outtits Bedtime Stories BY THORNTON W. BURGESS. Busi:. Bear Is Crafty. n By craft and guile some folks at | ging me to move, and now you are begging me not to move. Some folks don't know their own minds. They don’t know what they want and what. . | they don't want,” grumbled Prickly | Porky. USTER BEAR isn't long on patience. He cannot stick to The encs they long have sought —o a thing long at a time. So in the course of a day he id Mother N starts many things oaly to drop them before they are finished. | He had Bobby Coon treed, but Prickly Porky the Porcupine was also in that tree between them. Just so long as he remained there Bobby was safe. Buster sat down to think things over. There was no knowing how long rickly Porky would remain obstinate and stay right there where he was. “He is likely to stay there just as long as he thinks I don't want him to,” thought Buster. “He is just that kind of a fellow. If he thoughi I wanted him to stay there, he very likely would leave at once. He is just that con- trary, the most contrary fellow I know. The thing for me to do is to get out of his sight. and I won't have to | go far to do that, for his eyes are any- thing but sharp. With me out of his sight, he may take it into his head to move. He surely will, if Bobby Coon | urges him not to, and that is just what Bobby will do at the first move he makes.” | So Buster Bear growled a few more | Half way out he stopped. threats and then shuffled off as if he were giving up. He mumbled and grumbled to himself in his deep, n bly, grumbly voice as he shuffled off. But he didn't do this long, and he didn't shuffie far. Once certain that he was out of sight of Prickly Porky and Bobby Coon, he stopped and stood listening. Then he stole back. It is actonishing how _silently such a_big fellow as Buster Bear can move. Yes, sir, it is astonishing. He stole back without so much as rustling a leaf under his big feet. He stole as far back as he could and still remain out of sight. He could hear Prickly Porky grunt- ing fretfully. For some time Prickly Porky made no move to leave the place where he was sitting, but as last he | did move as if to go out where he‘ could get some of the tender twigs of | the limb on which he was sitting. At once Bobby Coon began to beg him to | remain just where he was. Buster grinned. This was just what he had expected. “Don’t move. Stay right where you " Bobby Coon. ¥ “A little while ago you were beg- “I know what I want. I want yoq * | to stay right where you are,” replied Bobby Coon. “You wouldn't give an old friend up to that big bully of a Buster Bear, would you?” “Buster Bear isn't here. He has left.” retorted Prickly Porky fretfully. “But we don't know how far he has gone,” replied Bobby. “What of it? It doesn't make any difference to me,” grumbled Prickly | “But it do Coon. to me!” cried Boby.: °s all the difference If he is close by and you - up here, Please stay longer. Pies The latter made no reply tinued to sit where he was. He sat there for a long time, so long that Buster Bear's patience began to give out. It began to seem as if he was likely to spend the night there, and then he might not be any better off. He was just about to give up and go off, when without warning Prickly Porky began to walk out on that big limb he had been sitting on so long. He was | still too near the.trunk of that tree for Buster to climb safely, so he pos- sessed himself in patience and waited, for he knew that if he showed himself it would be just like Prickly Porky to | go back where he was before. Of ccurse, Bobby Coon saw Prick!: | Porky move out. and his heart sank. He looked anxiously all about for | Buster Bear. but could see nothing | of him. “Pcrhaps he really has gone.” { thought Bobby. “Anyway, it look as if I have got to take a chance.” (Copyright. 1935.) Abundant Juice Refreshing Flavor Wholesome and Delicious These essentials combine to make W. Chas Heitmuller Co. 1310 5th St. N.E. Washington.