Evening Star Newspaper, September 16, 1935, Page 33

WOMEN’ ity of Rice Depenfls E Palatabil Fear Induces Bad Posture For Children, Happy Pupils, Re- lieved From Tension, Get Good Training. BY ANGELO PATRI FV‘I:RY once in & while the teacher “ says: “Up tall, children.” And the little ones straighten their spines and sit tall in the benches. Soon they droop forward again. Lower and lower they sag until only the tops of their heads are showing above the desks.. The teacher calls again: “Up tall, children. My! My! Sit up tall” It is necessary that children carcy a straight backbone. Their health depends upon that backbone. If it does its full duty the child will work | happily, do good work, play heartily | and grow in health. But if the back- bone is bent and bowed, if the child slumps forward, his whole being suf- fers. “Up tall,” is the word. We ask little children to sit still for too long a time and keep them in school in sitting postures for too many hours a day. The children in the first grades ought to change their | positions frequently. They attend to e lesson well for about 15 minutes. After that they are tired, their bodies slump, their posture grows worse and worse. Just as soon as this is seen the class ought to be allowed to rise, stretch, move about, loosen the ten- sion of their bodies and give their blood a chance to circulate. ‘This seems a needless interruption | to the techer who is trying to cover a | heavy program in a short time. If she will keep an attentive eye on the posture of the class and relieve the children as soon as she sees them | wearying, the work will go faster, be better and cover more ground. Tired | children cannotrlearn. > Frequent exercises are nceded dur- | ing the school day. Marching with the windows open, singing in a freshly | aired room, an easy rhythmic drill, a | setting-up drill, a game that allows| change of seats—all these can be in- | corporated into the day's work and benefit all concerned. Special exercises ought to be given to those children who have bad pos- ture. The school doctor can ex- amine them and suggest the type of exercises needed. The teacher cln! give the simple ones. The more com- l plicated ones for children who have curvatures must be given by a special- ist. An unskilled, untrained physical director might do more harm than good. Special defects ought to be |chill for Summer's serviceable cottons | small tie. Some can be and a little too mild for Winter's |the front of the treated by experts. | treated by the special teacher of | physical training under the direction | of the specialist. | Our chief concern is with the chil- | dren who have no defects, but who rapidly acquire them by poor posture. | ‘They must be reminded to sit up tall, to walk with their heads up, to loosen up their tense bodies. The well planned daily program will go far to- ward establishing good posture and fine carriage. Rhythmic exercises, plenty of activity, working in time to music, & happy atmosphere in the ¢lass room all help. Fear makes the body tense. Chil- dren who live in dread and fear of the teacher or the supervisor have poor posture. Happy children are Iree from tension and are easily led into holding good posture. As long as we must hold children in benches Tor prolonged periods let us take every ! precaution against {injuring their | health by bad habits of posture. (Copyright. 1935.) e o The Old Gardener Says: | | Probably there are as many | | varieties of phlox in the market as there ought to be, but because ‘of the ease with which this per- ennial is grown new varieties doubtless will be introduced each year. If the garden maker de- sires to do a little experimenting on his own hook he will find it & simple matter. He need only al- low & few of his choicest phlox plants to meke seed, this seed being picked before it is scattered and planted at once in a shel- tered corner of the garden in a finely made seed bed. The plants which result may flower the next year, but it is safe to say that not more than one out of a hundred at the most will be worth saving. The difficulty comes in persuad- ing the average garden maker to throw away the other 99. | (Copyrisht. 1835.) | straight from the pallettes of the | S FEATURES. THE EVE Shopping in Washington Knits Answer the Immediate “What-to-Wear” Question. 1. Emerald boucle sust 9. Rabbits’ hair knst sust with smart flaid skirt and triangle scarf. BY AGATHA VARELA. | e HAT can I find to wear | during . this present | Autumnal weather that | wsth lacy blouse. ~—S8ketched in Washington Shops. which we noted has a finely woven top, trimmed all over with stitched-on | curls made of narrow strips of a simpler weave. The belt is plain as/ NG STAR, WASHINGTON, D. C, MONDAY, SEPTEMBER 16, 1935. Important Energy Food Should Be Used to Vary Family’s Daily Menus History of Early Efforts to Raise Cereal in| the United States Is Interesting in Itself. BY BETSY CASWELL. NE of the best energy foods which appears on our tables all too infrequently is—rice. In composition this deliciate cereal is similar to white flour, corn meal, macaroni and potatoes—all starchy foods, rich in calories and other important food values. Bland and mild of flavor, & rice is the perfect accompaniment for the more higk- ly seasoned dishes —for example, its inevitable com - panionship with curried foods— and in addition to these qualities, it has aiso the virtue of being one of the most easily digested of ‘“_m“::’."-n ftsely Betsy Casmell is indigenous to Asia, where it originated from a wild plant called in India “newaree” or “nivara.” There is no mention of rice in the Bible, or in the ancient writings of Persia and Egypt—but it is a known fact that 5,000 years ago in China rice sowing was such an important religious ceremonial that only the Emperor him- self was permitted to officiate. Rice has been grown successfully for cen- turies in the hot, well-watered coun- tries, and has come to be the complete diet for the poorer classes in many of these lands. ‘The industry began in America about the middle of the seventeenth century, when Sir William Berkeley attempted to raise rice in the “colony” of Virginia. This effort met with utter failure, probably due to the high lati- tude in which the seed was planted, and from this grew the opinion that rice could never be raised in this country. *x k% OWEVER, this belief was wiped out in 1694, when a ship bound for Liverpool from Madagascar was blown off her course and badly dam- aged by a storm. She put into Charleston, 8. C., for repairs, and among those who boarded the vessel during her stay was one Landgrave is = little too brisk and | the high, round neck finished by a | Thomas Smith. This gentieman re- wools?” “What can I buy that will look well from 7 am. to 7 p.m. and | even later if need be” “What can I purchase now that will continue to | be smart and useful all Winter?” So queries the modern woman. The answer to all of her questions is the | same. It is knits. | Knits are particularly interesting this Fall, because popular demand has forced manufacturers to place special emphasis upon them, and to exert extra effort in creating a wide varlety of designs, fabrics and color combi- nations. - Never before have they been so unusual, so colorful and so plenteous. You can divide your knits into dressy costumes and sport or street outfits. The boucles fall into the first class, with blouses much lacier than ever before, and colors borrowed | renaissance artists. The blouses of ; the boucle suits are a little longer than last year, are always worn over | the skirt and are trimmed with matching sashes or belts. % o o | 'HE boucle suit which you will| notice sketched is a very charm- | ing example of the prevailing mode. | Suitable to wear to the office, to any club meeting, luncheon, tea or in- | formal evening gathering, it is of bright and beautiful emerald green. The blouse, wWhich comes well down over the hips, is an exquisite, very lacy affair with a high, round neck finished by a rosette. The slight fullness of the long sleeves is gathered into a small cuff, and the green knit sash is finished by a long-fringed, luxuriant tassel. The skirt of this suit, as of all knits, is entirely plain, and finished by a small fancy- stitched border instead of & hem. Another stunning boucle suit is particularly smart because of its rich glowing color—amethyst. Always of Amethyst buttons down | blouse complete its stunning effect. Matching, black or | brown accessories would set off the | suit to perfection. | The fabric of the informal suits is | softer and finer than formerly. Al- though solid colors are still good, a | newer idea is to combine piain col- ored blouses with piaid or striped | skirts. X Kk %X ONt of the smartest wool suits which we have seen you will ind sketched. The rabbit’s hair skirt is plaid in beige and two shades of blue. The finer wool blouse which matches the predominating shade of blue in the skirt is fastened down the front by the most intriguing brown wooden buttons shaped like acorns. A wide revere collar and a triangle of the same plaid as the skirt finish the neck. Around the waist is a dark blue leather belt fastened by an acorn clasp. Another somewhat similar wool suit being shown nearby was so smart that any unlucky shopper who happened to see the two would be forced to buy both because of the difficulty of choos- | ing between them. This one is of | downy gray angors with a skirt diag- | onally striped with red. The only touch of red on the sweater is a small design like a monogram in the center of the front. The particularly be- coming square neck has s finely ribbed yolk and is finished by a gay, = /scar{ that matches the skirt. For ¥4y one who does not care for the gray and red combination, the same suit comes in s variety of new Fall shades. For information concerning Hems mentioned in this column eall National 5000, Extension 342, between 10 and 12 a.m. Cook’s Corner BY MRS. ALEXANDER GEORGE regal appearance, this shade is coming into its own this season with all the rest of the jewel colors. The suit Rarely seen, but beautifully plumaged, these graceful flamingoes adorn 8 tropical setting, and an easily made wall-hanging as well. It's just the thing to fill in that awkward bare space over the book Youll find it most interesting pick-up work, room. or in the guest it works up so quickly, it's done before you know it. You may use either silk, wool or cotton floss, and, of course, the more colorful you make it, the prettier it will be. As only such simple stitches as single, running and outline stitches will find it easy. And you needn't frame you will find a transfer pattern of a wall hanging 15 by requirements; illustrations of all stitches needed MEATLESS DINNER FOR FOUR. Molded Spinach Creamed Mushrooms Mashed Sweet Potatoes Bread Grape Butter Head Lettuce, Russian Dressing . Peach Fritters, Lemon Sauce Coffee Milk for Children Daily e 8 cups ed ablest DERAT LEEENE . Mix ingredients and press into but- tered round mold. Set in pan hot water apd beke 10 minutes in mod- | of erate oven. Carefully unmold and fill with mushrooms. CREAMED MUSHROOMS. tablespoons fat %4 teaspoon pej &m‘hnn }':.Zvn mfik 5e Serub mushrooms and cut into dice or slices. Melt fat in frying pan, add mushrooms and cook 10 minutes. Stir frequently. Add flour and seasonings and blend well. Add milk and cook three minutes. Serve poured inside and around mold. PEACH FRITTERS. flour 4 tabl sugar 3 Siooons vaxing T chp shoed peaches Fry until well browned, which will re- quire about six minutes. Drain and serve hot, dusted with sugar and| cdnnamon (% cup sugar and 15 tea- spoon cinnamon). % LEMON SAUCE. sugar 1 Dofln JrlM tablespoon our 1emon. tesspoon_ salt t cup lemon juice ;‘ &‘fiu'p.oo'x:l Sutter Stuffed Celery. Cream together % cup grated Amer- this pattern send 15 cents in stamps or coin to the Woman's | celery, and fill with cheese and " Editer of The Evening Star. mixture. Sprinkle with quested as a favor that the captain of the ship should give him a small | package of rough rice to be used as| seed. This was complied with, and | Landgrave Smith set about planting his crop in the face of much skepti- cism and opposition. Greatly to the surprise of every one, the rice prospered in the fertile lower Carolina flelds, giving to that section try still another valuable article for food and commerce. From foods. the Carolinas the raising of rice spread to Louisiana and other States, until it became the thriving and sizable industry that it is at this time. Rice should be used in our diets to vary the more widely employed potato, macaroni, hominy, etc. Children as a rule love the flufly white grains— especially when they are rendered more deliclous by the addition of Dorothy Children Must Be Properly Guided in Early Life. HE world’s greatest optimists are mothers. A benevolent Providence not only provides' every mother with rose-colored glasses that enable her to see her off- spring just as she wishes to see them, | but it also endows her with an un-|luhea without taking off his cap or shakable faith that they will be every- | speaking to them. She lets Tommy thing she desires them to be. ‘Thus is wrought the miracle by which every old hen hatches out swans of surpassing whiteness and beauty, and all's well in the nursery. Mother beams with pride over the lit- tle pie-faced baby in the bassinet. She sees genius and intelligence in a countenance that has no more ex-| pression than a cream cheese. She' thinks that it is only jealousy that keeps her lanky, snub-nosed, sandy- haired daughter from being chosen Miss America, and she lies awake at night wondering whether she would rather have her slow-witted son be President of the United States when he grows up, or a famous author or a millionaire, So far so good. Especially for the human race, which would be dec- imated if our mothers were not Pollyannas. For it is only because hope springs eternal in the maternal breast that makes our mothers think that most of us are worth the trouble rearing. * ok X % BU'!' much as we admire this sanguine spirit in mothers, it has its defects that lead to many of the bitterest tragedies in life. Because mothers will not, or possibly can- not, look at their children clear-eyed and see them as they are, prevents them from giving their children the help that might have saved them. Physicians will tell you that there are many physical defects that may be corrected in & child while it is very young, that even the feeble-minded can be greatly helped by proper treat- ment if taken in time, but mothers will let the golden opportunity slip “ | by because they cannot bear to admit to themselves that Johnny is not normal, or that Susie is not bright. ‘They say that Johnny is slow in learning to walk and Susie is back- done to help the poor afficted child. And another victim is added to the human scrap pile. |pon-nt part and offers a soothing “velope for reply. meat gravies, beef juice, tomato juice, egg-yolk, and so forth. In these days of soaring meat prices, rice may be worked into the menu in many ways to act as a “filler” and partway sub- stitute for the heavier and more ex- | pensive food. * X ¥ * BUT no matter how you include the cereal in your diet—don't lose sight of the fact that it may be either a good dish or a bad one, depending entirely upon how it is cooked. Too many cooks in this country have little or no idea of how to keep rice from becoming a slimy, glutinous mass, in- stead of turning it into the feather- light, dry-grained heap of snow which nature and the refining process in- tended it to be. The proper method | is so simple and easy to follow that it is almost inexplicable that all cooks do not adhere to its rules. Here are the directions: BOILED RICE. 1 cup rice. 2 quarts boiling water. 3 teaspoons salt. ‘Wash the rice in several changes of water, until all loose starch is re- moved. Drain well. Have the water boiling hard in a deep saucepan, and add the salt. Drop the rice in slowly, a little at a time, and allow it to boil for about 20 minutes, or until the grains are entirely soft. If the rice shows a tendency to stick to the pan, raise it lightly with a fork, but do not, under any circumstances, stir it. When done, turn the rice into a col- ander, and run a little hot water over it to wash off any remaining starch. Let drain, cover with a cloth and set over & pan of hot water on the back of the stove or in the oven. Let stand for a short time, until ready to serve, and you will find the grains have swelled and kept separate. * k¥ % RICE cooked in hard water is not apt to remain as white as that cooked in soft water. To eliminate this difficulty, if you know that the water you use is hard, add one table- spoon of lemon juice or one table- spoon of vinegar to the boiling water, and the rice will be the perfection of whiteness. To reheat left-over rice, simply add the grains to boiling, salted water, cook for 5 minutes, and drain and steam in the colander as before. Rice does not change in flavor when warmed over, as do so many foods, and it is therefore valuable for “left- | over” dishes. | Rice added to soups for children, or invalids, gives extra substance and nourishment, as well as aiding the digestion of the consumer. In all pilaus and curries rice plays an im- medium to carry the hotly spiced | Am:l. to vary the youngsters’ eve- ning meal, try s bowlful of cold rice, with cream and sugar, and a few raisins sprinkled on top! If you wish advice on your indi- vidual household problems, write to Betsy Caswell in care of The Star, en- closing stamped, self-addressed en- Dix Says faith in her children being the ex- ception to the general rule. LEER] So MOTHER lets her children grow | up into boors and ruffians. She lets Johnny come into a room full of | grunt when a polite inquiry is made of him. She lets Sammy hold his fork and use it as if it were a spade and Mary gargle her soup. She lets Mabel use bad grammar, Anna snarl over the telephone, Susan be rude to older people, tully expecting that the little savages she has reared will be ele- gant, polished men and women of the world, with the ingratiating and charming manners that are so attrac- tive and that carry the individual farther than anything else in the| world. That is why we have so many sword-swallowers at whose table man- ners we jeer. Why so many young men have to take courses in salesman- ship in order to learn to sell them- selves to the general public. Why there are so many rude, tactless girls who are awkward and ill at ease in society, who never know what to say and who, as the Irishman says, when they open their mouths, always put their feet in them. For mother’s hope that her hoodlums will turn into ladies and gentlemen never comes true. * x ¥ X STR.ANG]BT of all is the mother optimism that makes a woman be- lieve that she can spend 20 years in teaching a child to be one thing and then it will suddenly turn about and be the exact opposite. All of us know mothers who, from the very minute their children are born, begin culti- vating selfishness in them and im- pressing on the youthful minds the jdes that mother is no-account, & slave to do their bidding and that she doesn’t even expect to be treated with respect or consideration. Mother never goes anywhere. She is chained to her cook stove and sew- ing machine making goodies and pretty clothes for the children. Mother is a human ragbag. All the fine clothes are for the children. Mother walks while the children joy-ride in the at Mother takes any kind of back talk even the baby. She lets the older children deride her judgment at her opinions. Then when t her as she has taught them treat her it breaks her heart. She d fondly believed that when they Peanut Butter Canape. small, square whole wheat the edge arrange & border of chopped fresh cucumber pickle. Chill thor- oughly and serve with tomato juice cocktall, N\ {Meanings Ease Minds Big Bows One-piece Dress Is Charming Example of New BY BARBARA BELL. { IMPLE frocks are made inter- esting by the use of well-se- lected details, yokes, bows, seams, which fulfill ornamental, as well as functional purposes. Dress- | maker fashions they are, which only | meens that the designs have been well thought out, to-do justice to the | superlative fabrics of the season and to make them as becoming as pos- ! sible to the woman who is to wear | them. Today’s dress is one of those nice daytime frocks that are sometimes | hard to find, but easy to wear once you've located them. The blouse has a yoke, with ends which tie in a | heavy and the wool light! WOMEN’S FEA TURES. B—15 ntirely on the Method Used in Cooking ° L2 for Fall Mode. BARBARA BELL, Washington Star. Inclose 25 cents in coins for (Wrap colns securely in paper.) Silks seem to be becoming more weighty Work Ahead When Arms Go Haywire Reconditioning Must | Include More Than Face and Hair. BY ELSIE PLERCE. J ECONDITIONING treatments should not be confined to face and hair alone. There's arm work, home work to be done. Evening gown sea- son may be quite some time away, | Nevertheless it isn't a bit premature to start now. Those big brown spots, general discoloration, peeling, rough areas are not to be routed in a hurry. ‘When arms go haywire (and they usually do in the good old Summer time), there's much to do about it. Those spots cannot be changed in a day. It takes persistent treatment to fade them away. Scrubbing, Softening, Bleaching. The ideal routine takes a three-in- | one treatment: Scrubbing, sz‘2aing ar 1 bleaching. First, you want to re- | move the dead skin. A good bland soap, a hand or bath brush and plenty of friction. Use quite warm water at | first. Then rinse thoroughly in warm |and finally in cold water. Pat dry. Give the elbows a double-header. | Arms and elbows should be pink and | glowing. If arms or elbows cannot get rid of |& few stubborn rough spots, make a paste of powdered pumise and peroxide and rub this into elbows with a small nail brush, or dip hand brush into the mixture and rub over arms. Allow it to remain for a few minutes, then rinse off. This should get the unwel- come visitors to move. Following the pumice and peroxide brushing, apply a good emollient cream generously and massage well. The bleaching treat- ment comes next, but following the pumice it might prove a little too dras- tic. Therefore on alternate nj follow the soap and water scrub ing with the bleaching. Half lemon juice and half peroxide makes a bleaching recipe with which most readers should be tamiliar, Pat it over arms and elbows, leave for 15 to 20 minutes. Or, use any lemon leftovers—half a lemon with a few | drops of peroxide poured into the pulp is fine and is easy to handle, 8O over entire arms with it. Softening comes next. Use a facial nourishing or emollient cream, cocoa butter or coconut oil. Massage in a firm, rotary motion from wrists to | shoulders, then from tip of fingers to | wrists. Repeat several times. Double Simply | dose to elbows each time. Meal Sprinkling. To the nicest part of the treatment: over the creamed skin sprinkle a mix- ture of half almond and corn meal While this remains on skin, wind hot towels around the arm, changing about half a dozen times as the towel cools. | Remove towels, friction gently any re- | maining meal and cream, rinse with warm water, then cool. Add a few | drops of benzoin to the last warm rins- |ing. Pat dry with a towe] (don't rub). !D\ut with talcum powder. Follow this | treatment twice a week for three | weeks and you'll be ready when any | unexepcted party invitation pops up. ShiaiT el each moment; the pebbled satins an failles and the crushed and crinkl crepes may be measured in pounds! PARIS (#).—Feathers that look like | fur make one of the most striking “hart wraps shown in Winter fash- soft, butterfly bow and is h&"fled“ Of course, this quality insures the |ion shows. Heim designed it of down to the dress with two ornamental but- tons. The neck is V-shaped and the | graceful line, with tie and all, is most becoming to the older woman. The | back of the blouse is quite plain, all the interest being concentrated in the front. The skirt has inserts at the sides, which give a panel effect both fore and aft, and also produce the width in the hemline, which skirts | are apt to have this season. Slecves 'are long. crushing a little at the wrist and although they are shaped | to the contour of the arm, they are not fitted tightly, for the skin-tight sleeve has departed this life. This is a design which is good in | silk or wool. The silk should be | Alien Words From Menus Interpreted of Puzzled Cooks and Housewives. BY EDITH M. BARBER. A LETTER from a reader suggests that I write an article explaining the meaning of a number of words and phrases used to describe certain dishes which are often found on American menus and on the menus in foreign restaurants. “What is the difference,” the writer asks, “between hors d'oeuvres and smorgasbord?” Well, the first is French and the latter is Swedish. Both terms refer to a variety of appetizing dishes, including olives, pickles, salt fish, fresh shrimps, a| variety of mixed salads, caviar and innumerable other things. Smorgas- bord contains as well several kinds of cheese and meats. Hors d'oeuvres are usually passed at the table, while you help yourself to the smorgasbord from a different table. “"What is & canape?” A canape is a small, open sandwich which may be cut into any shape. It may be made of bread, sometimes toasted, or crack- ers, and is always spread with some savory material. (The final e is pro- nounced.) ‘The term Benedict usually means with eggs, the combination of toasted | English muffins with grilled ham, poached egg and Hollandaise sauce. Florentine indicates spinach and a white sauce. Mornay indicates cheese in a white sauce, and Soubise adver- tises the presence of onions in a white sauce. 1 ‘The term “au gratin” actually means | with browned crumbe, but it has come | to mean in this country “with cheese,” perhaps because cheese and browned crumbs are often used together. “Which is proper, scalloped or escal- loped?” Technically, I suppose escal- loped is correct, but scalloped is gen- erally used on menu cards. This term indicates that crumbs are used in the most perfect draping, and beautiful “fall” of the fabric. Wools, on the other hand, are light and thin; ex- cept, of course, tweeds, which are inches thick. Plain-surfaced wools. soft and fine, are lovely in the warm and glowing colors of the new season. Barbara Bell pattern No. 1562-B is designed in sizes 34, 36, 38, 40, 42, 44 and 46. Size 36 requires 37; yards of 39-inch material, or 23; yards of 54- inch material. Every Barbara Bell pattern includes an illustrated instruction guide which is easy to understand. Barbara Bell pattern book available at 15 cents. Address orders to The Evening Star. vegetables and rather highly seasoned. The term salmi is used with duck. “What is the difference between sauerbraten, pot au feu and plain pot roast?” The meat for sauerbraten is soaked for a number of days in vinegar and spices, then browned and cooked several hours in a sweet sour sauce. Pot au feu refers to beef or chicken, or a combination of both, cooked a long time with vegetables. Either is a glorified pot roast. “What does borscht mean?” Borscht refers to a soup of Russian origin made from beet and cabbage and usually served with sour cream. As long as we are on the subject of | Russia, blinys are small pancakes made with yeast and served with melted butter, sour cream, minced onion and minced hard-boiled egg Whites and yolks. Although the pancakes are supposed to be made with yeast, I this way. imes serve ordinary pancakes ! | from the cormoran (an Arctic bird) | whose fluffy pelt is thicker than beaver. Everybody pinched it and stroked it at the opening until it seemed in danger of being worn out. It makes a sleaveless hip-length jack- et, the down shading from white next the skin to brown. My nghbor Sa_v!: Partridge berries should not be watered after they are placed in bowls. The moisture from the moss and soil will be sufficient to keep berries all through the Win- ter. Remove cover of bowl occa~ sionally to prevent mildew forme ing. Cake should be cold before boiled icing is put on to it. Un- cooked icing may be spread on either a slightly warm or cold cake. Before washing silk stockings and underwear mend all rips and holes and turn garments inside out. Wash as soon as possible after wearing and rinse thor- oughly. A combination of orange sher- bet and chocolate ice cream makes a colorful and delicious dessert. (Copyright. 1835.) To go German for & moment, kartoffel pfannkuchen means potato pancakes, and wiener schnitzel is a delicious veal cutlet. And a word | about desserts: Peche Melba is half a | ; peach filled with ice cream and dressed with fresh raspberry sauce. | You have probably had it more often | served on a sponge cake with a sauce made of canned raspberries. What is | the difference between a fruit cup and a compote? A mixture of sliced fruit | is called by both names, but the | French usually use the term compote | for a group of dishes containing whole | cooked fruit or canned fruit from which you may help yourself . Ham and Pickle Canape. Slice white bread thin, toast lightly, cut bread into finger-length strips and spread each piece with deviled ham. Sprinkle with chopped fresh cucumber pickle. f" complexion xtmm:m ty that neither sun, wind or water can destroy. Enjoy the | \ outdoors without | f sunburn, tan roughened ORIENTAL | CREAM ouraud / . Make Your Faded Apparel NEW Again Tinte | _TINTS Ano DYES 41 Biliont, Lang-lesiing Colors— chel and Oriental-Ton