'I " - '
[Al butter expert in an
" 1 j.
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.
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
POTOMAC BUTTER CO.
SM 131h St. If.W. Tel. Main 3?3. Franklia 48?1
'? X. 90 N AficMeom Aim.
;; ^Slfcr. . . Chicago
-I : :
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.
6 O -w'
1 fit V
Watch h*r * II 0 ?
?Mr [, Hltf J|
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
DARK RED SILK FAILLE TUNIC
WORN OVER BLACK SATIN TROU
SER SKIRT?THE TUNIC 18 TRIM
MED WITH RED VELVET RIB
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
i a bottle
ijr Milk on your
an instant supaount
le country milk
*nt tL .
i like more on
cereals and in
offee. You use
i milk dishes of
less, wktn you
when the Bottle
nts you to shake
e Bottle Imp?
er Every Day
e rets ?9i i a 11
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
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. !
: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
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
KIMONO FROCK OF VELVETEEN.
form the sleeves, which are slashed on
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
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
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.
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
Evening headdresses have disappeared.
Paisley effects in trimming are returning.
New fur coats are cut on redingote
Scarlet enamel buttons appear on a
White pelican is a smart trimming for
Many coats are a combination of fur
Tailored blouses are mads of crepe de
The bodice of crepe molds snugly to
Novel dresses in stilt moire have appeared
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
Round and scarf veils are replacing
the square veils.
The long-waisted bodice may give the
An imitation leather fabric is used to
Black lace over taffeta is a favored
Triangular-shaped panels are a new
whim of fashion.
Fur-faced and cut brims are smart
Black serge 1* embroidered in white
imported fabrics are in bold and eccentric
[ITTLE CTOPICS I
BT THORNTON W. BURGRSS. 11
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
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."
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
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
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
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*.)
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
l\ Get EVERBESTwharet
|1\ Thm Kid liott with
|1\ National City Dairy Co.
BUI No. 6 Wholesale Row,
Hal Center Market.
ft\ Phone Main 5N8-588.
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.
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
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
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
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
Koko Kidjingle:1 I
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.
iter Recipe '
1 any person can successfully cook
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.
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.
xml | txt