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less corps. Today crowds separate
so Girls in the Overalls may pass
with their stretchers to unload arnv
ing trench trains.
Severe city men nod grave ap
proval as the columns or fours ex
periment in handling a crowd; and
soldiers just back from the" front
come to sharp salute at sight of girl
ish heads covered with the red cap
The Girl in Overalls set out "to do
her bit." She wished to do one thing
and to do that well. Her one fear
was to be tried and found wanting.
Surrounded by circumstances
without precedent she has made few
mistakes. Almost unwittingly she
has solved the suffrage problem.
Radical and tory studying her self
forgetting service admit that hands
trusted to cast a shell must be
trusted to cast a vote.
Her frank practicality laid the
ghost of iflrs. Grundy. That old gos
sip lies buried with the hobble skirt
and the tango. Cramping conven
tionality is as dead as the dodo.
Today well-born British girls do, as
amatter of course, what no dowager
of 1914 would dare to contemplate.
Girl motor drivers scour the country
unchaperoned, women police patrol
darkened streets and more danger
ous munition areas; female farmers
spade and plow for food bearing
and no one comments but to praise.
"We expect good wages for good
work," the Girls in Overalls told the
master munitions makers. "We shall
not enter any trade as black legs."
That challenge won the trades
unions. Old-time women workers,
long handicapped by low wages, lack
of training, exclusion from unions,
saw trade unions relax their rules
against the employment of women.
"After the war," says the Girl in
Overalls with cheery optimism, "men
and women must progress together
socially, industrially and political
ly. No one can now say that one
half the country .does not know how
the other half lives."
MEATLESS MENUS FOR LENT
By Biddy Bye.
When a Lenten bill of fare fails to
attract her family, there is no reason
why a housekeeper should not ex
periment with dishes which have the
charm of novelty. Several unusual
recipes are offered with today's me
nus. Lenten Menus For One Day.
BREAKFAST v Steamed dates;
boiled rice; toast; coffee.
LUNCHEON Bean polenta; brown
bread sandwiches; tea.
DINNER Codfish hash; creamed
turnips; pear salad; gingerbread;
Soak ly cups of white beans over
night, boil until soft and drain. Mash
them and mix with 3 teaspoons of
butter, 3 teaspoons of vinegar,
teaspoon of salt, teaspoon of mus- -tard,
and a little pepper. Shape in
thin cakes, and brown on a hot
griddle, using olive oil in place of a
meat fat to grease the griddle.
Mix one part of cooked and
shredded codfish with 2 parts of boil
ed potatoes cut into dice. Season i
with salt and pepper, moisten with a
little milk, and brown the mixture on
one side in a hot frying pan which
has been well greased with olive oil.
Fold as an oTnelet, or turn and brown
on both sides. Or shape into small
cakes and brown. If possible, serve
a soft boiled egg with each portion.
Eggless Ginger Bread.
Sift 2 1-3 cups of flour with y2 tea- J
spoon of salt, 1 teaspoons of" bak
ing soda, and 2 teaspoons of ginger.
Add y2 cup of melted butter and 1
cup each of sour milk and black mo
lasses. Beat thoroughly and bake iix N
shallow tins in a moderate oven. ij
Serve" a cube of jelly on each square.'
Oldest fan in existence is in the
museum near Cairo. It dates from
the 'seventeenth century B. C
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