Evening Star Newspaper, August 14, 1935, Page 34

B—Is NOMEN 'S FEATURES. THE EVENING STAR, WASHINGTON, D. C, WEDNESDAY, AUGUST 14, 1935. WOMEN’S FEATURES., National Habit of Eating Ice Cream Is to ‘Be Highly Recommended . * Blueberries In Roly Poly As Dessert Business Woman, as Housekeeper, May Find Dish Useful. BY EDITH M. BARBER. "‘ HEN are you going to make that | blueberry roly poly? You know | that's my favorite dessert.” That was the demand of a husband | to a wife the other day up on Ska- neateles Lake, N. Y. where I was visiting over the week end. Of course, the next day we had the roly poly with a special sauce which always goes with it in that household. I have been living on blueberries for the past few weeks, picking them myself from the ground bushes, which grow everywhere on the Maine hills. Now that I am back in the city I'm reveling in the large cultivated berries | which are so sweet and juicy. | By the way. I have got fixed in my | brain at last the difference between blueberries and huckleberries. Blue- berries come earlier in the season and | grow in two ways, close to the ground | and on bushes. The first are more plentiful and have a silvery sheen, while the others are dark blue.~ Kuckleberries come late in the sea-| son and are seedier. | The business woman housekeeper | will make good use of the berries for | breakfast and for dessert and perhaps | she may crush them just until the| sugar is melted to use as a shortcake. HUCKLEBERRY MUFFINS. 1; cup butter, 3, cup sugar. 1 ege. 1, teaspoon salt. 4 teaspoons baking powder. 223 cups flour. 1 cup milk. 1 cup huckleberries. Cream butter and sugar and add | egg. Sift baking powder, salt and | rest of the flour and add alternately | with the milk. Add floured berries | and bake 25 minutes at 400 degrees in greased muffin pans. This mixture may be baked in a greased cake pan | in a moderate oven for 30 minutes | and served with a hard or creamy | sauce BLUEBERRY PUDDING. 2 cups blueberries. i, cup b our, baking powder. | over the berries. Cream the er and sugar and add the beaten Sift the flour with the baking powder and add to the first mixture alte ely th the milk. Stir the with a litile of the dough. Flavor and sed custard cups xed the 1935.) Psychology | BY DR. JESSE W. SPROWLS. | | Thoughts. | I\'O ONE knows what a thought is. Few take the trouble to figure out how thoughts work. Your thoughts | might be compared to cogs in a wheel, each thought helping to keep the mental machinery going. While thoughts come and go, they do not really pass away. Each seems to have something to do with the next one. Each thought seems to be the cause of the next one. Thus you have what amounts to a stream of| thoughts, obeying the universal lav\‘ ©f cause and effect. | The world’s great thinkers of all times have tried to describe this process. Buddha set it down this way: “What you think, you are. What vou shall think, you shall be.” Five| hundred years later the Nazarene de- clared: “As a man thinketh in his| heart. so is he.” | This merely means that your thoughts represent an organization, little by little creating that unity which is variously referred to as mind, eharacter, personality, temperament,} soul. | If you could acquire the habit of | eontrolling your thoughts, it seems| altogether probable that you might in | the course of time revamp your en- tire self. Wise men have always sus- pected this, but none has really told us how to go about it. A com- plete education is one that trains you to do this making and remaking of | your mind (Copyright. 1935.) Mature Woman’s Frock Exceedingly Smart Dress Designed in Larger Sizes. BY BARBARA BELL. HIS is an exceedingly smart dress, designed in sizes up to 46. The blouse has a yokelike arrangement, - which ends in two tabs, buttoning over each other. This is a good detail on an other- wise simple blouse. The sleeves may be short, above the elbow, or wrist length, fastened with linked buttons. The skirt has a yoke in front, deeply pointed, and while it fits smoothly over the hips, you will observe that it is fairly wide at the hemline, a trend which almost all skirts have taken in recent months. Almost every woman feels the need | of something new and fresh to finish out the Summer. sort of thing particularly good for this time of year, although it wouldn't take an unusually agile imagination to visualize it in thin wool, or crepe, in an Autumn color, for early Fall. For late Summer, cottons still hold My Neighbor Says: Branches from a butterfly bush or Summer lilac may be rooted by placing branches in a trench, staking down and covering with earth, Do this any time before frost or after the branches are 18 inches long. Cover with straw during the Winter and transplant in the Spring. A few bread crumbs added to scrambled eggs improves flavor and makes an extra serving pos- sible. S Before laundering lace curtains soak them for an hour in cold water, to which a little borax has been added. Then wash in warm soap suds. Peach stains may be removed from a linen tablecloth if the stained part is stretched over a bowl and boiling water poured through until stain disappears. (Copyright 1935.) You'll chuckle every time you glimpse your towel rack hung with these #even amusing towels. The droll Chinaman puts so much vim and vigor into his kitchen chores that it's bound to be catching as he illustrates with fantastic gestures just what each towel is for. ‘Embroider the pictures in eolored cottons, in outline stitch, which, of course, goes very quickly. Do the lettering in outline or satin stitch, as you like. Wouldn't one or all seven towels be nice for a shower gift or to donate to a bazaar? Perhaps, though, you'll find it hard to part with them! In pattern 5421 you will find a transfer pattern of seven motifs averaging 8157 inches; material requirements; illustrations of all stitches needed; color suggestions. To obtain this pattern send 15 cents in stamps or coin to the Woman's Bditor of The Evening Star. d |4 v This is the casual | 1734-8 BARBARA BELL, ‘Washington Star. Inclose 25 cents in coins for pattern No. 1734-B. Size._.... (Wrap cqms securely in paper.) the center of the stage, and as new ones are being introduced all the time, you needn’t feel at all that this is a Spring dress, months deferred. Linen, and silk linen, silk broadcloth and shantung are all excellent, and especially good for this dress. If you are planning your Fall clothes, choose this design, and have it in a thin wool, or heavy silk crepe, in one of the colors that are like the semi- precious jewels one sees about the | shope. | Barbara Bell pattern No. 1734-B is designed in sizes 34, 36, 38, 40, 42, 44 and 46. Size 36 requires about 3'; yards of 36-inch material dress with short sleeves. Barbara Bell pattern book available | at 15 cents. Address orders to The Evening Star. (Copyright 193 Young Child Must Have Easy Shoes BY MYRTLE MEYER ELDRED. EVELYN, 22 months of age, suddenly developed the habit of fretting and whining. She chose to sit on the floor, and she made herself like lead rather than be forced to stand. ‘When deep purplish patches and red creases on Evelyn's poor, crushed feet were pointed out to her, the surprised ) mother said: “Why her shoes are practically new. I had no idea they were too small.” Jimmy, aged 13 months, had been walking about clinging to the rail of his play pen for better than three months. No one could understand why he failed to walk algne. But when Jimmy's mother bought him another pair of shoes at another store, she found that the first pair had been fitted several sizes too small. Jimmy slipped off his mother’s lap, | shod in brand-new, large-sized shoes, and walked proudly across the floor alone. The proper fit of & small child’s shoes is & far more vital matter than some mothers imagine. In some stores they consider it sufficient to lift a baby up onto the counter, stuff his unresisting, limp feet into small, soft shoes and decide that they fit. Shoes must be fitted on a standing foot. When the full weight of the child is on his feet, they should be pressed down on a scale and the length noted. Then the shoes should be a least 1 inch longer than this standing length. The shoes should be square toed, and with a straight inner line. The sole should be both thick and soft—soft enough to be easily bend- able in the hand and thick enough to preserve the shape of the shoe and to protect the tender sole. The material of a shoe may be any washable leather or fabric. By choos- ing & leather which can be washed lnr cleaned easily, the baby can man- age with only one pair of shoes at a time, & pair which is large enough to begin with and which can be dis- carded when the baby’s rapid growth of foot indicates that the shoe is definitely too small. Not only is the baby's healthy foot dependent upon the comfort of his small shoe, but his good temper, and his normal de- velopment as well. BY BETSY CASWELL. HE national American food habit—ice cream—is a very valuable one, according to the Bureau of Home Economics of the United States Department of Agriculture, It provides one of the ways of using up the milk that we all need in our diet, and \ is a natritious, wholesome, and |easily digested food, in ({tself, when properly made of good in- gredients. It has become such a firmly rooted habit that even staple foods are not much easier to come by than this one-time luxury. Last year heibeaiaoriote Betsy Caswell. United States bought nearly 250,000.- 000 gallons of ice cream, and in times of high prosperity, more than 365,~ 000,000 million gallons were sold. One million gallons a day for one year! And that, of course, does not take into account the many millions homes. In general, commercial ice cream is & very safe food, for most of it is manufactured under State or city reg- ulations, and the plants are inspected by health authorities. The ice cream ents go into the “mix" and upon | the method of freezing and the care | | in handling. Manufacturers as a rule use cream plus other milk solids in the form of whole milk, skimmed milk, evaporated, condensed or dried milk. To this mixture of cream and milk is added sugar, flavoring, and some- | times a little gelatine for texture. The proportions of milk and cream | in the mixture vary, but every State has a law requiring a minimum per- centage of butterfat in ice creams sold as such, and nearly every State requires also a certain percentage of milk solids other than fat. Nine States have bacteriological standards, and some States require that ice cream products be pasteurized. * X ¥ % THE history of ice creams and ices is interesting in itself. They started life as luxury foods, 'way back in the dim mists of antiquity, on the tables of kings and queens, and the great, wealthy potentates of the day. pare, and to keep cool. Louis XIV had them made in fancy shapes and colors, for the first time in the | semblance of those we see today. [ Cream ices” appeared on Martha Washington's table, and on Dolly | Madison’s, but they were definitely |a luxury, and obtainable by very | few. | Then, the story goes on, an Amer- | ican woman, Mrs. Nancy Johnson, | invented the parent of the modern ice | cream freezer, And along about 1850, | Jacob Fussell, a milk dealer in Bal- timore, who had some surplus cream on his shelves, started the wholesale manufacture of ice cream. Now it is a food within the reach of great 'and small, rich and poor, on the farm, or in the largest city. It comes in many guises, from elaborate molds, and soft bulk, to being perched on the end of a stick. Dorothy for the | GREAT many people beat upon their breasts and strew ashes on their heads when they speak of the attitude of the modern man toward the modern woman and the lack of chivalry with which he treats her. “Look at the way men knock women around in a crowd!” they cry. “Look at the men who grab the best seats in a car and sit while women stand! Look at the way men puff their pipes in women's faces instead of asking permission to smoke a cigar as they |used to! Why, even lovers are today doesn't climb up to his Juliet's balcony. He drives up before her door and honks his horn and she- comes He doesn't even lend her a hand!” ‘To & degree all of this is true. You can't eat your cake and have it, too. ‘When women fought for their rights and got them, they automatically lost their privileges. When they showed they could stand on their own feet, men jolly well made them do it. * ok ok * IT IS intrinsically impossible to be & sturdy oak and a clinging vine at the same time, and when women en- tered into active competition with away from many of them, they could no longer be regarded as helpless little pets that had to be cherished. They became equals and rivals. And that was the end of the old-fashioned chivalry. Men had to devise & new technique for their dealings with women. The etiquette of the drawing room could not prevail in the workshop. It would be absurd for an employer to hop to his feet and bow and kiss the hand of his stenographer every time she came into the office, or for male clerks to spend their time picking up the handkerchiefs of the salesladies. Because, however, these gallantries have been abolished, it is as absurd to say that chivalry is dead as it would be to declare that men are no longer brave because they do not put on a suit of armor and go forth seeking adventure. The truth is that never in the whole history of the world were men so truly chivalrous toward women as they are today. Never were women so well treated by men, as you will recognize if you will consider the condition of women in those much-talked-of days of chivalry. * % * % '‘HEN & Wwoman was a slave, & pris- oner, s toy for men’s convenience more gallons turned out in private | is, of course, of different grades and | qualities, depending on what ingredi- | They were difficult to pre- | not gallant any more. The Romeo of | out and climbs into the car by herself. | men in business and took their jobs | ] Once Only for Royalty Product Now in Reach Of Rich and Poor Alike Wholesome, Nutritious and Easily Digested | When Made With Proper Ingredients and Careful Handling. * * % Xk K I AM told that the texture of ice cream depends upon the size of the ice crystals it contains. Cream and milk contain a good deal of water, and ice cream is made by freezing that water, which forms little ice crystals all through the mixture. To make the ice cream smooth the this is done by constantly interfering with them as they form. The sugar, particles of fat and the gelatin all contribute interference to a certain extent, but the principal work in this line is done by the dasher in the freezer, which whips air into the mix- ture and cuts off the crystals at each turn. As the freezing process goes on the mixture becomes lighter and softer, and the crystals become smaller and smaller until the finished product is so smooth that the crystals can hardly be detected. In making homemade ice cream the Bureau of Home Economics suggests the following recipe for making plain vanilla ice cream, which may, of to the flavor desired: PLAIN VANILLA ICE CREAM. Place in a freezer 1 quart of cream, 23 cup sugar, 1’2 teaspoons of vanilla, and a pinch of salt. This may be made richer by substituting 1 cup of heavy cream for 1 of light cream. Or it can be made less rich with a pint of milk and a pint of cream. may also be used, and are cheaper, of course, than real cream. For freezing, use 1 part of salt to 4 to 6 parts of ice, and turn the crank slowly. L ICE CREAMS can be made without freezer and stirring if the cream is whipped beforehand, to beat in the necessary air. The product is then called: “mousse,” | flaky texture, different from true ice cream, but unusually delicious. Whip- ping cream, of course, is needed for | this, and may be diluted with beaten white of eggs, and a little gelatin dis- solved in water to prevent the mousse |from being too rich and cloying. | Mousse may be frozen in the ice com= | partment of a mechanical refrigera- | tor, or it can be packed into a tin, tightly closed, and buried in a bucket |or pan of ice and salt until frozen. About 3 parts crushed ice to 1 part of salt are necessary for this. Plain mousse may be varied to suit | the individual taste with fruit juice {or crushed fruit for flavoring, or by using some special and delicious sauce. Although more expensive than ice cream, it is far easier for the busy housekeeper to make, as it does not require tedious stirring, and is al- most “fool-proof.” * % % x- [~ A children, ice cream is usually the best to choose, for it is not so rich— and then, who us will ever forget the taste of that first “lick” off ilhe dasher-paddie? The moment on | Sunday morning when the sound of | the ice cream freezer was first heard !in the land, and all the younger gen- | eration stood grouped about the whin- ing crank in watery-mouthed antici- pation—that was a never-to-be-for- gotten thrill, and no “plate” ice cream | has ever equaled that flavor! 1If you wish advice on your indi- | vidual household problems, write to | Betsy Caswell in care of The Star, | inclosing stamped, self-addressed envelope for reply. Dix Says Chivalry Is Far From Dead—Women Are Still. Protected. and amusement, and & man who treated one evenly half-way decently was considered so remarkable that minstrels went around the country singing his praises. Even in our grandmother's time men displayed their gallantry by supporting a lady | | on their arms when she took a walk abroad; they picked up her tatting when she dropped it, and doubtless | would have given her their seats in the subway if there had been any subways, but they didn't give her any rights. If she was an heiress when she married, her property was all turned over to her husband, to spend on other women if he chose. If she had a fine mind and desired an educa- tion, every college door was barred to her. If she was poor, she had to eat the bitter bread of dependence because men were monopolizing all of the gainful occupations. She got barrels of flowery speeches and compliments and silly, empty little observances, but that was all she did get. The gallantry of the past was an omelette souffie, a mouthful of today is the bread of Mfe, strong and nourishing, in which the modern woman sets her teeth. * % % ¥ her a chance to make an honest living. ‘They may not lift their hats to her in an elevator, but they pass laws that protect her in her right to her own property. The knight of today g0 on fool quests to rescue a distressed damsel, but he opens his store and office doors to hundreds of poor young ‘womenmand saves them from the poor house and the street. In the days of chivalry no woman dared put her nose outside of her own door withoit a husky guard to take care of her. Today a woman alone can travel from oneend of the world to the other and every man she meets becomes her protector. And that is & plece of chivalry so great and beauti- ful that it was beyond the dreams of King Arthur and his Round Table. 8o in view of these facts it is idiotic to speak of the decay of men's gal- lantry. It has simply changed to meet a new demand. Men are no longer carpet knights. They are big brothers. And women are perfectly willing to pick up their own handkerchiefs with one hand as long as they can pick up & pay envelope with the other. DOROTHY crystals must be kept very small, lnd‘ course, be varied somewhat according | Evaporated, condensed and dried milk | which has a loose, household where there are | sweet nothings; but the gallantry of | ‘HE men of today may let a woman | stand in a street car, but they give | does not dress in rattling armor and | Shopping in Washington New Accessories for My Lady’s Dainty Dressing Table. ! | [ | | Proper Diet Is Required InTantrums Cause of Fatigue Will Often Be Found as One Factor. BY ANGELO PATRL "THEH.E goes Danny again.” “What's the matter with that child, anyway? The idea of his going off into a tantrum like that, kicking and yelling. He needs a good spanking to bring him out of it. He had a fit like this about 10 days ago.” “That's right, he did. The time he had eaten pancakes, remember? And he was sick during the night. I sup- pose his bad temper gave him indi- gestion.” “Let Dr. Swinton see him. See what he says. We've got to do something with him. If there’s nothing the mat- ter with him we'll get after him and settle him. You'd better go up, Mary, and make him stop.” Danny lay on the floor of his bed | room, kicking and yelling. Nanny was | soundea an 1. A new snspiration in face powder, with astringent skin tonic to add a fine texture. 2. A cream powder that will eliminate shiny nose. 3. Attractive white and rose tint of deodorant powder, which also comes in the form of a dusting powder as shown. BY MARGARET WARNER. VERY once in a while some one has an inspiration and pro- duces a new line of beauty preparations. This is just what happened when a clever man brought out a new group of toiletries in fasci- ’nn(lng containers to delight the eye, |that have proved popular with some of the screen stars for street and social smartness. We came across these products displayed prominently in a fascinating new drug store downtown that has been attracting crowds of people ever since it opened its doors. At the top of the sketch you will find a round box of face powder and a tall bottle of astringent lotion which are among the good things offered in this line of cosmetics. The | powder has a soft, velvety texture, | giving the skin that lovely transparent appearance so many women admire, | but few know how to obtain. It is exceptionally adherent. The price is $1. The astringent skin tonic is said to refine large pores, remove black- heads and pimples and also bleach the skin. It wakes up sluggish cir- culation and that, of course, is one of the vital things necessary to a healthy, vibrant complexion. You will delight in trying out some of these new, attractive preparations, about which we will tell you more from time to time. * X X x DO YOU have embarrassing mo- ments when you are caught with a shiny nose and can't do anything about it in a hurry? Well, why not use an ounce of prevention before you start out from home and, taking a little of the cream from the tube sketched in the center, apply it spar- ingly on the nose and so eliminate entirely this great source of trouble? The pleasant French cream powder in the violet and silver tube has many uses and is an excellent powder base for the face and neck, as well as giving an even velvety tone to ~ Cook’s Corner BY MRS. ALEXANDER GEORGE. WATERMELON RIND RECIPE. DINNER MENU SERVING FOUR. Meat Balls. Sauce. Buttered Broccoli. Creamed Wazed Beans. Mashed Turnips. Bread. Currant Jelly. Spiced Watermelon Rind, Chocolate. Pecan Pie., Coffee. MEAT BALLS. tablespoons fat % pound smoked tablespoons chopped chopped onions ‘;‘ esk_yolks tablespoons 2 cup cracker chopped green crumbs 12 teaspoon salt i i S, s 4 tablespoons flour Melt fat and add onions and pep- pers. Cook slowly until well browned. Mixing with fork, add meat, yolk, crumbs, seasonings and milk. Shape into 2-inch balls and roll in flour, Arrange in shallow baking pan and add sauce. e SAUCE. 3 tablesboons butter 1% cups milk 3 tablespoons flour 3 :::lee'lmm Melt butter, add flour and When blended add milk and cook until creamy sauce forms. Stir constantly. chili Add sauce and pour over balls. Bake 15 minutes in moderate oven. SLICED WATERMELON RIND. 4 pounds prepared § cubs vinegar 1% "cup fat 13 Cub whole allspice 8 cups water % cup broken bark cinnamon cups f ar 2 cups bolling water Remove green and pink portions from rind. cubes or three-cornered pleces. Soak overnight in the salt and water. In the morning drain and cover by 4 inches with cold water. Slowly bring to boiling point and simmer until rind is very tender when tested with fork. This will require about 25 minutes of cooking, but exact time cannot be given. boil 2 minutes. Add cooked rind and simmer until well glazed, This will require about 80 minutes. Pour into stone jar and cover when cool. Ny Whole cloves | Cut ripd into squares, | Mix rest of ingredients and | —S8ketched in Washington Shops. | some out of the dish | quick before she came back trying to get him up to undress him. As soon as he heard his mother’s step he turned over and sat up, still howl- ing. “I don’t wanna bath. I don't wanna bath.” He wasn't going o get a bath. But he hated bathing and that was as good a reason as any for howling and kicking Mother managed to quiet him and the next day took him to the doctor. “His stomach is distressing him,” said the doctor. “What did he eat yes- terday?"” Mother recited the diet right, about well reared child should have she finished Danny ‘added: beans, mother.” “Beans? No, you did not beans yesterday, Danny.” “Yes I did, mother. Nanny was having some for her lunch and I asked her for some and she gave me some and I ate them. They were good and I put catsup on them, too. It tasted good. But Nanny didn't know I did that.” “Didn't know you did what, Danny. “Took more beans and more catsup. When she went downstairs I took and ate them I fooled list. It what the When “And have her.” He chuckled gleefully. “And gave yourself colic,” said the doctor. “You're not so smart, Danny."” “Oh, Danny, how could you do such thing? It might have made you very sick indeed and then Dr. Swin- | ton would have had to come and give ]lh@ arms and hands, especially for | evening. It does not clog pores or | rub off and comes in white, natural, | ivory and ochre, at a very reasonable | price. It is quite suitable for girls 100 young to use powder, whose noses bave a way of looking unpleasantly shiny after a good cleansing. They will enjoy using it. * % x x JFILLING a great need, and useful to have on the dressing table, is the deodorant powder shown in two forms at the bottom of the sketch. There is the shaker can for home and travel, and the regular dusting powder | box with a big puff, for dusting the | body after the tub. This delightful product, put out by the manufac- turer of a liquid deodorant par ex- | cellence, neutralizes. perspiration and | other odors, and has a delicate flower | scent of its own. Soothing and re-i freshing to the skin, it is mildly anti- septic and helps prevent chapping | and chafing from the heat. It will | keep the whole body dainty, from feet to under arm, and is perfect for use in traveling or whenever time | doesn’t permit the application of a liquid. The two attractive pink and white containers will add the same daintiness to the boudoir that the powder will add to you. oA | | IF YOU like the refreshing smell of mint, and if you like the delicate | green color of mint ice cream, you | will immediately be intrigued when | you take the top off of a jar of cream that will work worders for a | tired face in a five-minute applica- | tion. At the end of the day, before | your dinner engagement, or whenever | | you must look well, but feel tired | and completely fagged, this cream is | | your salvation. Cleanse the face and | | throat thoroughly in the usual man- ner, then spread on this new pale | green cream generously and relax for | five minutes. Remove cream with tissues, follow with skin tonic and correct foundation and make-up and you are read yto face the world again refreshed and restored to morning | sparkle. Here is a definite relief from | that appearance of fatigue that will give you a mental uplift that always comes with looking one’s best. This cream is confined to one shop in ‘Washington and sells for $2.50 a jar, but isn't it worth it? | For information concerning items | mentioned in this column call Na- | tional 5000, extension 342, between 10 and 12 am. - Summer Vegetables Supreme 1 tablespoon eranu- % scallions, n cup thinly_sliced 1 cup cooked string beans. 1 cup cooked fresh Gelatin. 1y cup cold water. 1% cups boiling 1 lablecpopnvinegar. | peas N X lery. diced. finely chopped. 1 cup red radishes, Real thinly sliced mayonnaise | Soften gelatin in cold water. Add| | boiling water and dissolve. Add vine- gar and salt, When cool, add cucum- ber, radishes and scallions. Turn into large ring mold. Chill until irm. Un- | mold on crisp lettuce. Fill center with remaining ingredientis blended together. Garnish with radish roses and lettuce cups of real mayonnaise. Serves six to eight. The gentle bleach- ing action elimi- | tan and | discolorations, as your appearance in- stantly assumes an irresistible beauty. | ORIENTAL CREAM d | tantrums. you medicine. Oh, dear. do such a thing?” Then Dr. Swinton explained that some children cannot eat beans: some cannot eat catsup without having trouble. Sometimes it is a certain kind of meat. again a fruit or a vege- table that affects the child’s digestion Sometimes it is caused by overeating foods that are not harmful when eaten in moderation. When a child has temper tantrums search his diet for the cause. Search his daily program for cause of fatigue. Diet that is right, enough rest, fre preventives. Well-nourished, well- rested children rarely k\a‘e temper why did you Cherry-Currant Marmalade 2 quarts seeded cherries. 1 pint stemmed currants. 5 pounds sugar. 1 quart water. Look over fruit. Make a thick sirup from sugar and water. Add the cher- ries and currants to the boiling sirup. Cook the mixture slowly for 30 min- utes. Pack hot into clean, hot jars and seal immediately. 4 Sunkist Orapqes or YOUR MONEY! BigBumperCrop in California SWEETER & JUICIER Buy NOW—today—and receive 25% more oranges witheut & penny more to payl Sunkist California Oranges were never more abundant—never sweeter —never uicier. They give you oll four protective food essen- tials (vitamins A, B and C, and calcium)—guard teeth a: gums~improve digestion and build up your alkaline reserve. S 2 LARGE GLASSES A DAY FOR VIGOROUS HEALTH %