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JJJJJJppjJ222225J2J522252225522225552225j5522255525555^| [Al butter expert in an lup-to-the-minute " 1 j. ijpiaiii The new Troco plant, just completed, la V the latest, most up-to-date margarin plant II that it is possible to design. ? It ia under the supervision of A. ?. Hoffman, a famous butter expert, who for 30 years has made butter, judged butter and taught butter making in leading dairy schools. :: Famous in the butter world j Mr. Hoffman was famous for the peculiarly ;; sweet, delicate flavor of his butter. He puts ;; this same sweet, delicate flavor into Troco. ;j The white, nutritious coconut fat which replaces butter fat must meet an exacting ;; laboratory test ;j All milk used comes from selected herds i: and is twice pasteurized. a What you can't expect Troco is the fancy brand of nut margarin, with quality standardized. You can count ;j on fresh, appetizing deliciousness. j; What you can't expect is price cutting to compete with other brands. Troco may ' !! always cost a few cents more. ;; Ask your dealer. If yours hasn't it in stock tell him to order it. All leading w ' J 1^ I " .. onuciB auuuiu oupjiijr hulu. THE TROCO NUT BUTTER COMPANY, Chlcmfo Distributed by POTOMAC BUTTER CO. SM 131h St. If.W. Tel. Main 3?3. Franklia 48?1 earn '? X. 90 N AficMeom Aim. ;; ^Slfcr. . . Chicago -I : : iiBBBsaaaBBaaaBBBsa ? u? Does the Bottle Rule -Your Ho YOU remember Stevensoi about the Imp who lived ii and ruined everyone who owr There is a Bottle Imp in a go homes?perhaps in yours. npHIS Bottle Imp says: "The - With Every D; JL children may not like me on shelves^ you have cereal, but you must have me. ply of just the an II?hand may not like me in of rich first grad coffee, but you can't afford any- ?aktiuver you to dung dm. Use me up each day," 4 You have the he pays, "or I will make you ^mJlk that tMta wa?e money. Keep me on ice your children's or I will turn sour." ./ your husband's c ' That Bottle Imp is, of course, less ice, and cool old-fashioned bottled milk. wonderful goodr There is a way to escape his waiw w, ana not i ; rnle. Just say to your grocer, Imp says you jni ? "Every Day Milk, please,' and Your grocer ws see your housekeeping grow off the rule of th easier, your cooking better, and and enjoy east1 ' your milk bills smaller. Housekeeping. oVestl etryd; 6 O -w' 1 fit V 1V11I_.IV 'tpsqsp MaTMty |(^'g,^J knowtl HMmI Watch h*r * II 0 ? ?Mr [, Hltf J| ,.?uV- ........... A f THE FAVORITE I BT Aim One Is offered few tunica In the neu frocks, although the idea, has influenced the building of comfortabli frocks which, being sleeveless, art slipped over straight slips of a^iothei fabric. Tet the tunic in Its origins state, sleeveless, knee length, ornamented, remains in good repute. It is used in combination with th? trousered skirt, which was catapulted back into fashion here through the clever and artistic use made of il in the uniform worn oy me maniain! who exhibited the seasonal hats foi the milliners' fashion parade in Nen York on the roof of the Century Theater. These black satin frocks with theii Algerian hem and flowing Arabiar sleeves, which dropped away from th< shoulder to be caught again by th? wrist, were designed and fashionec by one of the distinctive 5th avenue houses. They made an admirablt M DARK RED SILK FAILLE TUNIC WORN OVER BLACK SATIN TROU SER SKIRT?THE TUNIC 18 TRIM MED WITH RED VELVET RIB BON. background as a uniform for i kaleidoscope of colored hats. The tunic really looks well over th< Algerian skirt. It is in keeping witl the fashions of the hour, which, eaci and all. had their source of inspira tion in the cradle of civilization. I: the high-priced dressmakers sponsoi this combination there is a gleam o hope for the woman who possesses : tunic left over from last winter. The sketch shows a street frocl that has met with high favor, ii ! Imp mer i*s story i a bottle led him? od many ijr Milk on your an instant supaount yoo want le country milk *nt tL . double-richness i like more on cereals and in offee. You use i milk dishes of less, wktn you when the Bottle wt. nts you to shake e Bottle Imp? er Every Day &'s \Y e rets ?9i i a 11 ? STRAIGHT TUNIC irrrsNHousB. 1 which a new tunic ia combined with a new slip and each garment can be worn separately, the slip forming a complete satin frock in itself which can be used for the house or formal afternoon occasions. A neckpiece of fur gives a finished look to it. This slip is of black satin, with the hem gathered to the short narrow lining. The low neck is filled in with a band of flesh-colored net used double, a minor fashion for which the house of Callot. in Paris, was re ; I sponsible and which is worthy of ' adoption by every American who wants to soften the neck line of a cloth garment. The tunic is in dark red faille, that coarse corded silk which has been In | fashion among the ezclusives for two - years. It is trimmed with red ribbon | in the same rich dark shade. It is cut in two part9?few tunics are?a ' trick which, joined to the rounded 1 peasant neck line with its modesty piece, gives to it somewhat the air of a Brittany folk frock. Few women possess a red silk tunic among their left-overs, for the fashion for such is startlinglr new. but the use made of this garment in a smart and expensive gown lets one know that the dark blue or black tunic with the chain embroidery and two pockets which one wore so frequently last winter can have another outing. If one is young, and therefore daring. there is the opportunity to put a red cloth or silk slip beneath the somber tunic. Fashiod sponsors this idea by using a red petticoat beneath a black velvet or blue duvetine frock. Callot puts a Chinese blue silk petticoat beneath one ot her best black satin theater frocks. It shows at each side where the outer skirt is slashed to the hips. There is no reason that one should search for a somber color to carry off a dark tunic, but red always has a red lantern hung over it. Beige and gray have not any elements of danger except their facility to catch dust and spots in the winter weather. That tone of gray blue.'beloved by the Chinese, is one that chimes in well with dark colors. It gives one a chance for a touch of gayety in a street frock without offense. FOR A CHILD. ! I :There can be no possible doubt that it is cheaper to make clothes for children than to buy them readymade. provided care is taken in the selection of materials and special sales and remnant counters are patronized. The shops are always featuring odds and ends of materials that are ideal for children's clothes,-especially so in these days when the fabrics employed for clothes for grown-ups are just as well suited to juveniles requirements. The sketch illustrates a dress that is very smart and that really requires .. a very small amount of materia). As ' originally designed, it was made of I dark brown velveteen trimmed sim" ply with a banding of rather heavy faille ribbon in a lighter shade. A piece of material twice the length of he frock to be made Is merely folded 1 endwise and the neck cut out. the width of the fabric being sufficient to fj nil KIMONO FROCK OF VELVETEEN. form the sleeves, which are slashed on top. There is. of course, a seam in the underneath part of the sleeve, as the dress is cut so that it follows the natural line of the figure, flaring somewhat at the lower edge. A row of buttons gives an additional trim I ming touch to Cither side ot the dress. It may be a slip-over-the-head model, or if desired it may be opened in the back, the opening finished with a band of the ribbon and fastened with buttons, or the fastening may be invisible. The kimono type of frock, similar to the one shown in the sketch, is one of the most popular of the season. It i is simplicity personified, requires very I little fabric or trimming and is so j easy to make that any one with any I knowledge of sewing may confidently attempt it. Spring styles for children are now being brought out by manufacturers. Colored organdies are again in high favor, many ruffles apparently will adorn the juvenile population next season, and among the popular trimmings appliqued motifs stand high. Cretonne flowers are appliqued on smart little linen frocks, and colored linen motifs of various sorts frequently appear on white organdy frocks. Fashion Notes. Paris uses velvet profusely. Tailored suits have wide cuffs. Brilliant colors prevail in wraps. lingerie makes much use of ribbons. Gray will be a ravoritc color for spring. Costumes are flat and tight at the back. Evening headdresses have disappeared. Paisley effects in trimming are returning. New fur coats are cut on redingote lines. Scarlet enamel buttons appear on a gray coat. White pelican is a smart trimming for hats. Many coats are a combination of fur and velvet. Tailored blouses are mads of crepe de chine. The bodice of crepe molds snugly to the figure. Novel dresses in stilt moire have appeared in Paris. A combination of gray and green is favored in suits. White blouses have collars and cults of solid color. Multi-colored striped taffeta trims a serge dress. Round and scarf veils are replacing the square veils. The long-waisted bodice may give the tunlo effect. An imitation leather fabric is used to line topcoats. Black lace over taffeta is a favored combination. Triangular-shaped panels are a new whim of fashion. Fur-faced and cut brims are smart millinery notes. Black serge 1* embroidered in white porcelain beads. imported fabrics are in bold and eccentric design. I [ITTLE CTOPICS I v^Bedtimet I BT THORNTON W. BURGRSS. 11 a ' a Rusty Has a Little Fun With j? His Cousin. " To fool another through and through Just let him thin# he's fooling you. ?Rusty the For Squirrel. H Rusty, the Fox Squirrel had ap- ^ nearod to nav no attention to the t scolding- of his smrfTl cousin. Chat- ; h terer the Red Squirrel. He had gone j * on about his business, "which was col- i k le< ting and storing away fat hickory 'fl nuts, quite as if no such person as. o Chatterer had been about. At least | a that is the way it seemed. j c But Rusty all the time had kept v watch of Chatterer. He knew that!o Chatterer was plotting mischief. And;* when at last Chatterer disappeared n Rusty guessed just what he was doing. I He guessed that Chatterer was hiding where he could watch him. "That little scamp is spying." j thought Rusty. "He hopes to find my storehouse. I know Red Squirrels. ' They are all alike. If he can find my storehouse he will steal all it contains. I think I'll have a little fun with him." So Rusty took a fat hickory-nut off behind a clump of young hemlock trees and buried it in the soft ground under the leaves. Then he did the same thing with another, only he didn't bury it in just the same place. A third time he did it. This was when Chatterer was sure he had found Rustv's storehouse. All this time he hadn't cattght so much as a glimpse of Chatterer. On his way back with the fourth nut Rusty heard a great rustling of: leaves ahead of^iim Just as he was j passing through the little clump of i hemlock trees. He paused and peered 1 out. There was Chatterer making the j dirt fly as he dug where Rusty had buried the last nut. Rusty chuckled down inside so that he wouldn't be j heard. Then he hastily buried that I fat nut right in the middle of that I hemlock thicket and hurried back ! to the big hickory tree. ; The next nut Rusty carried quite a ! long distance in another direction be- ] fore burying it. Several more he took over near the same place and buried. By this time he felt sure Chatterer was following him. but keeping out of sight, and in this he was right. Then fr ' . THAT LITTLE SCAMP TR SPYING." THOUGHT RUSTY. he took some nuts Is another direc- i tlon and later did the same thing in still another. Always he buried them, only one in each little hole. And never once did he go near his home. Patiently Chatterer followed and spied, and each time he was disappointed. He looked everywhere, but nowhere could he find a hollow log or stump neareiny of the places Rusty led him to. Always it appeared that AWonde RICE properlj ciousness by cooked when eve: and tender 'and st you do potatoes, There's a real dis Eat rice and sa' nomical food you enough for a fami] tasty dishes to ma ever wasted. ASSOCIATI f 0 j 1 x Consult RICE BORDER WIT Press hot bailed rice into to half full; let cool; cups and pour over it sauce: Rub together tu fuls each of butter and I a saucepan without burni by degrees to the gravy and let boil three minutei of lemon it desired. P over the rice border and II oy Lusty was simply burying the nuts . e was picking up under the big ickory tree. Chatterer was tempted o dig up those nuts, but this would 0 even more worn man iiuuuiik iui item among the leaves on the (ground nder the big: tree from which the e* ferry I-ittle Breezes had shaken them Q own. So he left thein alone and ronInued to spy In the hope of finding: big storehouse, which he could rob t will later. Jm Now Rusty wasn't burying all those uts just to fool Chatterer. Oh my. o! No indeed! That is one of Rustv's rays of having them for winter. Just s It is one of the ways of Happy Jack tie Gray Squirrel. He knew th:*t hid- 1 en from sight, under the leaves or iuried in tiny holes in the ground, i hey would remain there until he eeded them. Then when he wanted hem he could dig them out. Of course, e didn't expect to remember just .'here each one was hidden, but he j new that his nose would find them | ?? jr him, even -when there was snow j n the ground. So Rusty wasn't doing ; * U this work just to fool his small : JQ ousin. But the knowledge that he i ras fooling Chatterer made real fun f what might have seemed hard 'OTk. And at the same time he was m Ming a storehouse. (Copyright. IHLSi. by T. W. Barges*.) MADE # EV f NUT flVjf There is no one so weal mm I serve EVERBEST. Altho mH I leal, the real reason for the great Km I rich, wholesome butter flavor am Hal better, because it is churned in mm I pur*. whaU milk? milk with all HI the cream in it?that cornea to us l| frmth every morning from neigh |l boring farms. l\ Get EVERBESTwharet |1\ Thm Kid liott with |1\ National City Dairy Co. |a\ Ulatrlbutors. BUI No. 6 Wholesale Row, Hal Center Market. ft\ Phone Main 5N8-588. it jll |?|? an<l 9et Your kidm will rful Food Thi r cooked is equaled in delino other food. It is correctly it ry grain is fluffy and plump yc anding alone. Then, eat it as di with gravy or butter on it. h. bt ire money. It is the most eco- y< can serve. One cupful makes th lv of five. There are dozens of dc ke with leftover rice. None is R tb 2D RICE MILLERS OF AI The Southern Mai ThU recipe is so timple that by following il ice, eoathern style, the first time they try. Wash rice thoroughly in a strainer. Use a c To (our cups of boiling water add one level tea of washed rice so slowly that wr tr continues fork, and shake kettle so that no kernels stick 1 never stir the rice. Boil twenty minutes. Thi in open oven where it will finish swelling with alone, plump, tender and delicious. any standard, cook book for a nui Here are a few H MEATS FRICASSEE OF CHU buttered cups Cnt int0 ioinu ? fine- fat chicken ii? mixed. Put in a deep iron sat slip from the, when boiling hot put in a chick the following'. Remove chicken and add a siftet ro tablespoon- Stir constantly, and when a light I lour. Molt in chopped fins. Brown cakefully ar ing. Add this minced parsley, V, clove of garli from the meat " tomato is used add one chopt i aHftin* h.ul the chicken and let all stew togct -i. teaspoon of butter if desired. No our the sauce water and let simmer for an hoi serve. Serve with rice. )eliciovis in the cup nd pure to a leaf "SALADA" ORANGE PEKOE TEA equalled by no other tea on sale t quality and flavour. Send us a postal card for a free sample. Address: Salada Tea Company, Stuart & Berkeley Sts.. Boston ? he Favorite nS yh!?. 7 | mm the Hums Best ramihes y PEARSALL'S ERBEST % MHRGHRINE 1 thy or great who is not proud to laA ugh it happens to be more econom- IH t popularity of BVEHBEST, is its values, delicious in flavor,, and pure as the sweet country air, where it is made. Every pound U. S. Government inspected. <er yoa see Kid Kokonut. i every good grocer. ^f.''| I ^^>--$<9 Made by 'V>\ \ B. 8. PEARS ALL BUTTER COt k V"V ^Bx"VV Kl^DL Koko Kidjingle:1 I eittoyovrqrocer, love tixm. ' it Saves You Money Have rice on your table as a vegetable. Serve with meat, fish or poultry. Eat it every day? m'll enjoy it. Why there are over three hun prl Helir.inus wavs to nrcnare rice. ~~ ' / ? ? x r II As a health-building food, you can eat nothing |j stter. Rice gives you strength. It sustains II >ur energy. It digests more quickly and easily II lan any other food. Give the kiddies rice every I! ty. It promotes healthy growth in children. || ice is the best food grown. American rice leads I! te world in quality. I ERICA, Inc., New Orleans, La. 1 \ iter Recipe ' 1 any person can successfully cook % i leep porcelain or agate-ware kettle, spoonful of salt. Then add one cup to boil. Lift rice occasionally with to bottom. But?this is important? I cn pour water off. if any, and place out burning. Each grain will stand | nber of excellent recipes for rice. r others. CKEN AND RICE * RICE CURRY l, season with salt and pepper Qne cln 0( tomatoes, siz tablespoonfuls of rice, one onjon. j I hMniN0 ?<ihu.nnnn of flour, salt, white pepper and one table- ^ brown add an onion previously spoonful of butter. Put the butid then add a tabiespoonful of ter in a sauce, erate into it the c minced, a crushed bay leaf, onion, add the liquor of the to>ed fine at - time. Return matoes, rice and seasoning (salt, V u,.,l cbickm I. 'RICE [|