Evening Star Newspaper, November 23, 1935, Page 26

B—10 WOMEN *S FEATURES. Be Careful If YO}J. Plan to Entertain Friengis at a Real Duck Dinner For the Older Won)an Opening Hun ting Season Indicates True Study Of Guests’ Game Tastes Necessary Length of Time for Cooking| Wild Duck Is Much Mooted Question Among Epicures. BY BETSY CASWELL. | OW, in addition to the opening the other day of the quail, dove and rabbit season, we have the really exciting hunt- jng period—that for wild duck and | wild geese. Geese in the wild state are not so frequently encountered in this part of the country as gre the more fa- miliar wild ducks. ‘Who, hereabouts, @ocs not know the savor and salty tang of can- vasback, the deli- cacy of mallards, the plumpness of ruddies, the in- gratiating small roundness of butterballs? Teal and blackhead are common houschok nes at this season of the year, and the annual controversy about the length | of cooking time for duck is on. In my own home the battle is a | fierce one.’ The masculine element | insists that to cook the average duck | longer than rean crime . . . epicures that | I mean? feminine side counters with the argument that no one in his right senses would eat a duck that was barely warm on the outside and stone cold inside, with the flesh in the unattractive purple hues of violent death. The distaff influence is firm in the conviction that most people do not like ducR dinners—they only en- of game “in ihe raw” is co: . Be that 8s it may, a few years ago we had a *“duck dinner” for 14 people. (Alm was good and ducks were plentiful that | Betsy Caswell. Cook’s Corner BY MRS. ALEXANDER GEORGE. THREE IN FAMILY. BREAKFAST. Grapefruit. Cooked Wheat Cereal. Milk, Serambled Eggs and Bacon. Buttered Toast. Coffee. LUNCHEON. Vegetable Soup. Crackers. Pickles. Sugar Cookies. Tea. DINNER. Ham Julienne. | Stuffed Sweet Potatoes. | Buttered Caulifiower. | Bread. Butter. Dutch Peach Cake, Cream, | Coffee. HAM JULIENNE. 1 cup cooked ham % teaspoon pepper 2 tablespoons 14 teaspoon | butter chopped onions | 2 tablespoons 1 teaspoon flour celery salt 1 cup milk 15 cup conked peas 14 teaspoon salt 13 cup boiled rice Cut ham into strips 3 by 2 inches. Melt butter, add flour and when blended add milk, cook until creamy | sauce forms. Stir constantly. Add rest of ingredients and pour into but- tered shallow baking dish. Bake 15 minutes in moderate oven. STUFFED SWEET POTATOES. 3 baked sweet 14 teaspoon pepper potatoes 1 tablespoon 1 tablespoon brown sugar butter 1; teaspoon 1; teaspoon salt cinnamon Remove ends from potatoes. Re- move and mash pulp, add rest of in- gredients and roughly refill potato cases, Bake 15 minutes in moderate oven. Grapes. DUTCH PEACH CAKE, I cup flour 15 cup brown sugar -4 teaspoon salt 1 teaspoon 1 teaspoon cinnamon baking powder 1 teaspoon 3 tablespoons fat lemon juice Y3 cup milk 2 tablespoons 1 cup peaches cream Mix flour, salt and baking powder. Cut in fat. Add milk and pour soft dough into buttered, shallow baking dish. Top with rest of ingredients. Bake 20 minutes in moderate oven. Serve warm. ‘You know the old saying, “Big oaks from little acorns grow?” help thinking of it when we see a few year.) The feminine contingent hit upon the bright idea of having the maid at the front door inquire as to | how long each guest liked his duck cooked. This information was relayed to the kitchen, where a special tag with the guest's name was affixed to the leg of a duck, and the bird was put in the oven at just the proper time to insure its being done in the requisite aumber of minutes. | ‘W * x & * E ALL went in to dinner, Soup was consumed, fish passed off lightly, and the great course was im- minent. At the crucial moment the query was placed—who would rather have a mutton chop than a wild duck? Eight out of the fourteen chose the chops, and the others had their ducks produced—tags and all—cooked ex- actly as they had directed. Every one had a lovely time, be- cause they were individually content. Duck lovers had ducks—and how!— duck haters had mutton chops, and talk was merTy, geniality reigned, end | the party was & distinct success. But all this goes to show how didfi- cult & real duck dinner is. I don't advise any one to undertake it unless | they are prepared to make an occasion of it, and “shoot the works™ It is| impossible to regard a formal dinner | featuring wild duck with the same | calm and insouciance that one does a | dinner glorifying filets mignon or a crown roast. The housekeeper and hostess is up against something pretty primeval; there is that about duck cookery which arouses the best in the mildest of men, and makes him roar and rant if the feathered prize is not exactly to his liking. Therefore, I| warn you, beware of festive occasions that depend on duck, unless you con- sult with your husband sbout it be- forehand, offer your guests an alter- native, put ear muffs over your ears, and are firm about allowing the car~| casses a curtain call—in this latter horrible event you are apt to be fast- ened to your dining room chair for the rest of the night—for ducks, like old wine, lead to reminiscences and lengthy stories. * % kX F YOU (or conceivably, your hus- band) insist that his trophies be consumed by appreciative friends— then, here are one or two recipes that may help you through the trying oc- casion. I don’t presume, of course, to tell you just how long to cook the | ducks—I am only giving you a re- spectable average, and from that springboard you must take your dive into the intricacies of a full-fledged duck dinner. ROASTED WILD DUCKS. ONE pair ducks. Clean the ducks as you would a chicken—without scalding, however, Rinse out the inside and wipe well all over. Rub both inside and outside with salt and pepper. Place a large lump of butter inside the ducks. Truss and place in a baking pan, brushing all over with melted butter. Pour over two tablespoons water, set in a very hot oven and roast until done. (The books say 20 to 30 minutes, but don’t tell your husband I said so!) When done place the ducks in a very hot dish and pour their own gravy over them. Serve with wild rice and currant jelly on heated plates. STEWED WILD DUCKS. NE pair ducks. Clean, pick and cut ducks at joints. Rub with salt and pepper. Chop two onions fine and put into a pan with one tablespoon melted butter. Let brown. Add the ducks, let brown and then add one tablespoon finely- minced ham, clove of garlic, bay leaf, two sprigs of thyme and a lttle chopped parsley. Let this brown with the ducks and stir often. Pour over ftwo cups boiling water, let simmer for 10 minutes, stirring all the time, Ses- son well to taste snd then let stew slowly for about an hour. Serve hot, garnished with parsley and accom- panied by braised endive. ROAST GOOSE. The goose must be tender, which is | determined by the flexibility of the breastbone. In picking the goose, do not scald, as this ruins the flesh. Singe and clean and roast as you would a turkey, allowing, however, 25 minutes per pound. Apple sauce is the perfect accompaniment and any good poultry stuffing may be used, We can't of the many lovely gifts to be made from this one little lacy square that springs so quickly from your crochet hook. Tablecloths—bedspreads—tray cloths—chair sets—you can think of many more yourself. .While you work you will have the satisfaction of know- ing that your beautiful lace will be admired for years and years to come. In pattern 5482 you will find complete directions for making the square shown; illustrations of it and of all stitches used; material requirements, ‘To obtain this pattern send 15 cents in stamps or coin- to the Woman's ditor of The Evening Star. Please print name and address. THE EVENING STAR, My Neighbor Says: Do not water the plants in your dish gardens too often. Water only when thoroughly dry. Cactus plants grown in these gardens should be left dry for a few days when first planted. An iron kitchen range should be gradually heatad to prevent the possibility of its cracking. Scale a fish beginning at the tail and scraping toward the head, holding it under running water so that scales will nou scatter. To cover scratches on dark- colored furniture wrap a swab of cotton on a toothpick and dip in iodine. Apply to the scratches and when dry rub with furniture polish. (Copyright, 1935.) Home Tests Of Progress Not Wise Growth of Child Easily Determined by Behavior. BY ANGELO PATRL “HIS is a plea for all school chil- dren and the babies in their oribs. Please let them alone and cease from measuring them by this new test and that new test. There is one certain test, and done only—the behavior of the child. As long as he behaves in healthy, ordinary fashion a little good, a little not so good, a trace of angelic sweetness, a shade of unholy wickedness, an altogether hap- piness in Hving, let him alone. Fore- bear to test him. If you saw a grower pulling up seedlings to see how they are growing; if you saw him trying first this mix- ture, now that; changing the sofl, pok= ing about the roots of his charges, you would wonder at his brashness. Yet that is what happens to many chii- dren in this education-conscious world today. Everybody is helping to edu- cate the children, to find what is the matter with them, and cure them and drive them ahead to some vague goal called success. Hold your hand when tempted to |try out another test. To the child who is being tested such an experience 15 a severe trial. Children, all chil- | dren, want .o succeed. Every one of them longs to win approval of the grown people about him, longs to shine in the face of his fellows. The slightest intimation that he is not 50 good, that he is failing to reach the high standards set for him, sends his spirit down. Now, & child grows best when his spirit soars. | acceptance of him as he is, fills him with power. He is ready to fight lions of lessons, of adjustments, of trial and pain. Take away that feeling of fit- ness, of security in the opinions of his nearest and dearest, and he has no courage, no strength to face the struggle. School life is a daily struggle for children. Every new problem de- mands fresh vigor for its solving. Every new situation calls for release of reserve power. Each teacher that ap- pears before him makes & fresh de- mand upon his vitality. He needs every ounce of power he can muster | for the day’s work. He needs to go to school every morning stimulated, eager, strong for the task ahead of him. If he was tested the night be- fore and found wanting according to you can readily see that he has been unfitted for his work. The test has done harm. Children are tested daily in the class room, on the playground—ev- erywhere that they are in action there | is_somebody, some force, measuring, adjusting, informing the child of his standing. The teacher tests her class regularly, repeatedly. | enough. There s onz child’s behavior. If he scis like a healthy child, siceping well, eating heartily, playing happily, getting a passing mark in school, leave him alone. If he is failing, it is time to test him, but that test must be made by a skilled specialist, the physician specialist first; then, if he feels it is necessary, the psychologist. The less testing the better. (Copyright. 1935.) —— Psychology BY DR. JESSE W. SPROWLS. Symbols. OUR minds try to take in the world about us, to find meanings for 2ll the things we cannot understand. ‘This sort of thing has been going on from the beginning. We cannot d& this directly, so we resort to the only means at hand. We create a symbol. If you can’t understand the sun, for example, you liken it to something you think you can understand. That is, you interpret that part of your outside world in terms of your pri- vate life. The sun appears to you as something warm, constant and full of radiant energy called heat. This suggests power and smbition. So & “place in the sun” becomes a symbol for your place among men. There's always an emotional experience going slong with this make-belleve won- dering. ‘We have symbols for litersily thou- | sands of things. And always the emo- tional attachment. A fraternity pin for @& college freshman comes pretty close to being a fetish. The flag of any nation is a powerful generator of emotion. It stands for a feeling- attachment. The whole process of making symbols is a process of rea- soning by wishes. There are two great classes -of symbols—those of success and those of failure. That's because experiences of success and experiences of failure follow one another in rather regular succession. That’s what life means to nearly every one. So we attach our feelings in symbolical -fashion to ob- jects of nature, inventions and acci- dental occurrences that happen to come into our lives at the moment we are about to make & philosophical decision. And that's why we are superstitious in the presence of an ac- cepted symbol. (Copyright, 1935.) certain Slice pineapple before paring and the task will be much easier. Be- sides, a great deal of the fruit will be saved. Affection, appreciation, | some standard set up by somebody, | Surely that is | test—the | WASHINGTON, D. C, SATURDAY, NOVEMBER 23, 1935, Smart and Becoming Gown That Gives a Slim Appearance. BY BARBARA BELL. | HE doesn't slavishly follow the | current fashion—this smartly dressed mature woman. She | unless they are extremely becoming. Nor does she choose dresses that are | closely fitted or extreme in line. In- | stead she selects clothes that ar | dignified and gracious, soft in line, subdued in color. Not because they | are qualities which the world has come to associate with clothes suit- able for the mature woman, but be- cause she has tried the other things and knows by experience that certain lines are becoming, some colors bring jout the best tones in her skin and hair and other ones are ruinous. Barbara Bell pattern No. 1771-B is designed in sizes 36, 38, 40, 42, 44 and 46. Size 36 requires 3% yards of 39- | inch material. doesn't indulge in bright colors, | BARBARA BELL, Washington Star. Inclose 25 cents in coins pattern No. 1771-B. Address .. (Wrap coins securely in paper | | and print pame and address clearly.) } stand. | turing Fall designs, is ready. Send 15 cents today for your copy. (Copyright. 1935 ) 7 LUCYE ERERLY, T MAY seem foolish to sugzest the | undertaking of having furniture | refinicied end to recommend a scheduie of furniture cieaning and polishing just at this particular time—what with all the Thanksgiving preparations and the task of Christ- mas shopping ahead of us! But we do feel justified in bringing up the subject as it is an important one at any time of year and especially so just now. With the season’s en- tertaining making its traditional de- mands, and with out-of-town guests— house guests and callers descending upon us in endless numbers—is it not important that the furhiture look its very best? Perhaps all it needs is a thorough cleaning and a good brisk rubbing with oil—or it might be be- yond this redeeming stage and need a complete overhauling. In either event it should receive prompt at- tention in order to make a pleasing appearance during the holidays. * %k ok Xk 'HEN, too, with Christmas so near it is an opportune time to hunt through cellar or attic for some good antique piece of furniture that has been discarded just because of a slight breakage, scratches or scars. Send it to the cabinetmaker and have it re- paired and refinished for Christmas as a present to mother or dad or some other member of the family— the gift problem will be solved by this plan in & sensible manner and it will be an enduring joy. Perhaps daughter, who has recently married, is secretly coveting that old Sherston console that is in the attic—or the chair that found its way to the base- ment so many years ago because of the minor breakage or marred sur- face, but is otherwise a real treasure. ‘Why not have it repaired and re- finished and bestow it upon her as a Christmas gift? Maybe there is an old desk that is the worse for wear but the head of the house in- sists upon it being in a prominent place in the room—to your utmost consternation—a refinishing job would certainly end the discussion. If the piece in question happens to be wal- nut and you would much prefer it to be mahogany, all you have to do is to tell the refinisher that it is a msahogany finish you want—he can very easily produce a surface resem- bling mahogany by staining it with burnt sienna to which some rose pink has been added. * ok ok % WITH its charm and beauty and its wealth of historic association, antique furniture is always appealing. Design and workmanship of furniture, of course, have a great deal to do with making a home inviting and livable, but no one will dispute the fact that il is ibe soft, mellow, rich-toned fin- ish, sccruing through use snd care, that lends furniture ils charm end personality, Unfortunately, only a few homes can boast of owning some of the treasured heirlooms of carlier generations, and most of the finest ex- amples of antiques find their way to a second-hand shop or antique shop, where they demand fancy prices and becomge prized possessions of the “treas- ure hunter” just because the original owner failed to see the possibilities of an old “piece of junk.” * x k% F YOUR furniture is in good con- dition and merely needs a clean- ing and rubdown, don’t be afraid to tackle it—it takes very little time and effort to regain and maintain a soft, clean, satiny finish. It should, as a matter of fact, have a thorough going over every week, and if this is done the task is mere play, for the finish will respond to the light casual daily dusting and always be smooth and | shiny, It does not harm the wood the least bit to give it a weekly bath with ‘warm water and pure, mild soap. This treatment is excellent, for it removes all grease and caked dirt that very often becomes settled in the pores. The wood must be dried immediately, and should not be rubbed too hard with the wet cloth. After it is thoroughly dry, apply a pure furniture oil, old- fashioned beeswax—or linseed oil— and rub it in evenly, then go over it with & dry clean cloth. This removes the superfluous oil and makes & dry, shiny, clean finish. Never leave a thick coat of oil on the furniture—it does more herm than good, for it en- courages the collection of dust end grit and opens the pores of the wood. ‘We know of several very good fur- niture olls and polishes and would be glad to furnish names upon request— also the name of & reliable wood re- finishing concern which has catered to a discriminating patronage for over 25 years. e Brisket of Beef and Sauerkraut. ‘Two and one-half to three pounds o!d:l:het of beef (or plate beef). large can of kraut or quart of bulk kraut. Place meat in a baking dish and surround it with the kraut. Add’ just sufficient water to saturate the kraut well. Add onions and sprinkle with paprika to suit taste. Place in oven and bake slowly until meat is done— about two hours. This dish may be bolled instead of baked if desired. If botled it may be treated the same as spareribs and sauerkraut, Pattern includes an illustrated in- | struction guide that is easy to under- ' The Barbara Bell pattern book, fea- | WOMEN’S FEA TURES. Answers To Queries Are Given Removir-xg'Superfluous Hair—Applying Make-up. BY ELSIE PIERCE. RS. C. B—The only permanent method of removing superfluous hair that I know of is by electrolysis. Since you have only a few hairs that are quite dark and coarse I would highly recommend this method. the hands of a skilled expert the treatment should not be painful and it may be that one or two treatments will be all you need. Next to remov- ing them by this method I would sug- gest biesching. Make & paste of white henna or powdercd magnesia and peroxide, adding a few drcps of ammonia. Apply and allow it to dry on the hairs, Remove with a soft cloth and lukewarm water. Then massage with a little cold cream. * x ¥ % Doris—I agree with you that this problem is not to be overlooked during the Summer. Yes, continue the same precautionary measures. ticularly important since you are wearing woolens and sweaters. If you wish my bulletin on the subject I shall be very happy to send it to you. Please inclose a self-addressed, stamped (3-cent) envelope. | * x * * | S. R—The only thing to do since | your brows were plucked too thin the { last time is to permit them to grow in. ‘This will mean that they will be some- what shaggy for a few weeks. In the meantime try to pluck those that are entirely out of line or “wild” and that you know will have to come out even- help stimulate the growth of the lashes. Brush this on nightly with a small eyelash brush, being careful not to get this into the eyes. Yes, lashes can be “permanently” dyed. This does not mean that they will remain darker forever. The color usually lasts from one to three months. There are two or three dyes on the market that are guaranteed harmless. H. . T—Do not use your make-up too heavily and keep the lp coloring well within the edges. Keep your face make-up high on the cheeks, and high-light the eyes instead of calling attention to the lips. To help the color to “set,” apply the lipstick lightly. Allow to remain for a few minutes, Dust lightly with powder. Then apply another coat of lipstick, again very lightly. This should make it quite permanent. (Copyright, 1 | Bri& | | 5.) maid Has Definite {Choice of Dre:3s Must | Conform With Those of Others. BY EMILY POST. EAR Mrs. Post: Is it in bad taste | to send out engraved wedding :mnouncemenu after a ma.riage that | was witnessed by only the immediate families? Answer—Of course not. In fact, announcements are the only messages that can be sent when it is not possible to invite people to the wed- ding. £ % %' Dear Mrs. Post: Must all attend- ants in a double wedding be dressed alike? If so, I doubt that I can take part in my friend’s wedding since I cannot afford to put much money in a dress that I won't wear after- wards, because who would want to have a dress thet seven other friends | in this small town happened to have? We would meet ourselves coming and going. bridesmaid and wear clothes that do not match those of the others in your own bride’s group. Usually the clothes of the two groups of brides- maids are chosen to look well to- gether, but they are not alike. So perhaps there will be only three others appearing throughout the season in “Mary's” dress. If this distresses you, then the only thing to do is to tell the bride the not very flattering truth—that you care more about the dress than you do about being her bridesmaid, which, I'm sure isn’t true, But that is what your refusal would mean. Of course if you can't afford to buy any dress at all, then that would not suggest your lack of caring for Mary. Do | you see? * kX X Dear Mrs. Post: Is it necessary to include my fiance’s mother at the parties that are being given for me before the wedding? Answer—It isn't necessary to ask her unless there will be other older people present—especially those who are friends of your fiance. Sk by Dear Mrs. Post: I would like very much to be married in a church at least 56 odd miles from home, and to go & few miles beyond that for the wedding breakfast. I wonder whether it is too much to expect my closest relatives and a few dearest friends to come that far? Answer—You really should be able to answer about your friends better than I can guess, If they all have cars and are furthermore able to spare the time to drive the necessary 50 miles, then probably it is not too much to ask of them. (Copyright. 1935.) Fashion Notes Hands have gone glamorous and romantic when appearing with evening dress! Gold mesh, as elusive as gossamer and delightfully shimmering under evening bright lights, fashions alluring gloves, rem- iniscent of medieval times. Inspired by the coat of mail of the Crusades, “gold-meshed” hands flash across the dance floor, enhancing the already brilliant scene. An outstand- ing note of elegance in & sea- son of unprecedented glamour! the Winter months any more than in | This is par- | tuaily. Plain castor oil is excellent to | - Obligation Answer—You cannot possibly be nI Dorothy | Are Three Helpful F EAR DOROTHY DIX: Financ- ing a family is the cris's point in the lives of a married couple. interested in how we have solved this problem. Going back to my own parents: My father was a worker. When he and my mother married he took charge of his wages, but they never seemed to stretch to the point to cover even their daily needs. After a bit he gave up, and, chucking his pay envelope into | mother’s lap, he asked her to see what | she could do with it. She spent hours |in what we of today call budgeting, | and by good managing not only sup- { ported the family comfortably, but also | was able to put a tiny amount into the | bank each week. Before I married I wes a book- keeper and I loved figuring. My hus- band was paymaster and the head of | an organization in which he had to | handle large sums and keep accurate | records, but to him money was a bug- bear, and as soon as we were married he turned his pay envelope over to me and I have had it ever since. I keep an elaborate set of books that shows just where every penny goes. Every- thing we buy that is expensive enough |to call for a receipt is put in our | joint names. Our bank account is a joint account and our home is owned by us togetner. Each child has her own insurance policy and her own bank account, and just as soon as she | learns to write and figure she keeps an accurate account of her allowance. * x % % OUR oldest child hates arithmetic, but she knows how to keep an accurate record of her spending money, and, although she makes plenty of errors in school work in adding and subtracting, she doesn’t make many in her cash book. Common sense, budgeting and honesty are the three most important things in connection with the family pay envelopes. Am I not right? READER. | Answer—You certainly sre right, and you are right zbout one other thing also—that is, that the member of the family who has the best finan- ‘cza] judgment should handle the fam- |ily finances. Sometimes this is the | husband. Very often, as in your and your mother’s cases, it is the wife. By good judgment and budgeting | her income your mother was able to | support the family in comfort and to lay up a little nest egg. I know of | another case in which a man who had | spent 25 years with his nose to the | grindstone and always harassed by bills, for his wife could never make their income cover their expenditures, | |sent her on a long visit of several | months to a relative in a distant part |of the country. When she returned | she found that by handling the money judiciously he had paid up all of their debts and had a nice deposit in | the savings bank. | i ® e E e 'HERE are more family quarrels over money than over every other cause combined, and every young | couple should settle before marriage | about how they are going to handle | their financial problem, and determine | how much is to be spent and how it is to be spent, and how much laid aside | for the rainy day that is sure to come to us all | Inasmuch as our happiness and our | prosperity depend upon learning how | to spend money wisely, it is of the | utmost importance that children | should be taught from their infancy up how to do it. Among my friends | are a couple who seem to me to have | worked out this problem most cleverly. | i From the time their children are 5 years old they are given an allow- ance, which is increased every year. On pay day each child is required to !put 10 per cent of its income into its saving box. The balance must | cover the child’s lttle treats and if | it spends it all the first day it must do without the balance of the week. This is most important because it | impresses on the child the fact that | |if we waste our money we must pay | the price in sclf-denial. * x % x WHEN the children go to school their allowance is made to cover | the necessary school expenses as well as treats, and a little later on the child is given enough to buy its own clothes and is permitted to select them, mother looking on, but not coercing the child so that if it buys a coat or a hat that strikes its fancy but that is inappropriate it still has to wear it. Another lesson in using our heads Pup's preview of the Thanksgiv! the horses like colored, with just the right amount squad, Perhaps you will be | Dix Says Common Sense, Honesty and Budgeting actors in Matrimony, instead of our imaginations in spend- ing. At all times the child is permitted ‘ln earn money in addition to its al. | lowance, but no money is ever given to it. If Mary wants an additional quarter she is allowed to work it out by washing the dishes or taking care | of the baby or some other household jla.‘k. If John needs 50 cents he can |cut the grass or wash the car, but he makes the money. And this les- |son is invaluable for it teaches the | great lesson of prosperity, that there |is no easy money and that what we want we must work for. DOROTHY DIX. (Copyright, 1 Cold Quickly ‘Checked by Old Remedy | Preventive and Cur- ative Recommended by Physician. BY JAMES BARTON. EVERYBODY knows the symptoms of the common cold, because very | few have not had a cold once or more | during the year, especially during the | cheng=dble weather of Spring and | early Winter. All over the world the search for the organism causing the common cold is going on because it is now the commonest ailment known, and with its headache, running nose and feel- ing of tiredness, interferes with the work and play of mankind. Until the cause—organism or other cause—is known the best way of pre- venting or warding off a cold would seem to be very much worth while, The first thought in prevention is | to avoid contact with thore who have | colds, avotding crowds and overheated, ipmrly ventilated rooms or public | places. Also avoid getting chilled | by wearing warm clothing during wet | cold weather. Dr. Bernard Fantus, Chicago, | states that the way to stop a cold when it first starts is to heat the body |up to the point of profuse sweating. | The value of heating the body lies in | restoring the lost resistance and changing the distribution of the blood. It is only of decided benefit | when applied early during the stage of congestion—nose “stuffed up.” This heat treatment consists of: 1. Hot foot bath (possibly with mustard), or warm bath, hot lemonade, covering | with warm blankets and dry rub after mild sweat, followed by remaining in | bed for as many hours as possible. Hence best time to take or get it is |at bedtime. 2. The use of a drug like Dcver’s powder to produce sweating. | 3. Cleansing internally by calomel at ght and Fpsom salts the next morn- ing. This is most important, as it a..o stimulates liver and gall bladder |and removes waste substances from ;lhe blood. As these substances are of an acid nature, the use of baking s —one-half teaspoonful two or | three times a day—is therefore good |treatment. 4. Soothing applications | only, such as cold cream or vaseline | should be applied, as the lining of the | nose is very irritable at this time. The diet is also important. Food must be eaten to maintain strength and help heat the body, but it should be alkaline in reaction to counteract {the acid condition present. This | means more milk and leafy vegetables | and less eggs and meat. | | Arroz Con Polio (rice with chicken) Chicken fat or oil. 2 tablespoons salt. 1% cups rice traw). bottle olives onion (chopped) {small Spanish) clove garlic 1 stewed chicken (chopped). (disjointed d cups chicke seasoned (salted cooked) . c D, 1 can peas (bute tered and salted) can asparagus n stock during 12 ng). er (as needed) lesooon pep- ca 1 tablespoon paprika. 8 pimentos. Melt chicken fat in casserole, add |rice and cock until lightly brewned. | Add onion and garlic and cook until }sou. Acd stock and part of the | water. Cook over low heat, adding | water when necessary until rice is | done, Season and add olives and chicken. When these are thoroughly heatcd, put hot buttered peas in cen- ter and arrange heated asparagus tips and pimentos around the top of casserole. Yield: Eight servings. ing turkey has its dangers. He and Joan have gone to grandmother’s with the rest of the family, where even Joan’s riding outfit. Her whipcord jodhpurs are fawn of flare. Jack, in wool zipper shirt, tan breeches and boots, is seriously considering forming & one-man rescue ~—Riding elothes from Washington Shop:.