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APPETIZING CHEESE DISHES IN order to use cheese In the right way and place, to appreciate its nutritive value and its worth as a comparatively cheap and ac ceptable article of diet, it is necessary to know something about it. Cheese is the casein or curd of milk, coagu lated, pressed and allowed to' dry In a mold. Cheeses may be divided roughly into three classes—-hard or soft, skim milk or cream, and those to which special ferments have been added to produce certain characteristic flavors. American cheese is a good type of hard cheese, and to this class belong Swiss, Stilton. Cheshire, Gorgonzola, Edam, Port-du-Salut, and others-, varying in consistency from very hard to a cheese which might be called soft. .Stilton and Cheshire are English cheese. Edam a Dutch. Gor gonzola an Italian, and l’ort-du- Salue a French cheese, yet all are now made in this country. Neurcnaiel, cream. Brie, Camembert and D’lsigny are soft cheeses, and Roquefort a semi-soft. Eimburger is also a soft cheese. The Philadelphia, or square cream cheese. Is a variety of Neuf chatel, usually containing more fat. Parmesan is a very hard Italian cheests It is a good cheese to buy if one desires to keep it any length of time. It can be broken and grated easily, and is principally used for serving with soups, salaus, and such dishes, and for cooking with maca roni and rice. For many years cot tage cheese has been made in fac tories as well as at home, and comes in two forms, fresh and dried, the former ready for use, the latter re quiring the addition of cream or moisture for the desired consistency. As to the digestibility of cheese, the conclusions arrived at after various experiments carried on at different times, are as follows: 1. Ninety per cent of the nitrog eneous material of American cheese was digested. 2. Nearly 90 per cent of the energy it supplied was available. 3. The cheese did not cause consti pation or other digestive disturb ances. 4. Cheese protein seems to be di gested by the ferments of the intes tines rather than those of the stom ach. 5. Cheese does not materially dif fer in difficulty of digestion from the same comparative amount of meat. Live Well at Lower Cool. Those who desire to live well with in their food budget should study the combining of cheese with vegetables, cooked or uncooked, in all kinds of savory dishes, the addition of cheese to cakes and cookies and doughs, and the making o-f other cheese dishes. Vegetables with cheese, salad with cheese, and cheesy pastries should be used when the rest of the menu is de ficient in food value. The cheese dishes should be used as substitutes for meat, eggs, or fish. A pound of cheese has nearly the same food value as two pounds of fresh beef or any other fresh meat as food. It is worth as much or more than a pound of ham, and is more digestible, and is equal to two pounds of eggs or three pounds of fish. Unlike meat, cheese can be kept without deterioration for a long time. This varies with the kind of cheese, some kinds keeping longer than others. Cheese is a valuable addition to soups and macaroni, and is deli cious grated on top of beef or plain bouillon Custard, apple and blue berry pies are also much improved by a sprinkling of cheese on top. Cheese dishes which should appear on the menu more often are maca roni au gratin, cheese fondu. rice with cheese sauce, baked hominy and cheese creamed, corn and cheese, to matoes stuffed with corn and cheese, corn pudding and cheese, and other cheese dishes in place of meat for dinner. . Wrong combinations of other foods ■with cheese are what cause indiges tion. and not cheese alone. Cheese is rich in protein and fat, lacking in carbohydrate, and having a small quantity of water it is a concentrated food. For these reasons cheese should replace meat, fish or eggs when used in quantity, and not replace the foods which are rich in starch or in fruit juices. With cheese dishes should be served such green vegetables as celery, cabbage, lettuce, tomatoes and cucumbers, which may be used un cooked or as a salad, or cooked spin ach. chard. cauliflower, brussels sprouts or onions. Fruit salads may be used, and cooked or raw fruits, rather than made desserts, are best to serve with cheese. The succulent vegetables and fresh fruits, fruit jel lies and sweets of that character should be used to make a well bal anced meal. Very often a luncheon is served in BEDTIME STORIES W. BURGESS Farmer Brown’s Boy !s Much Puzzled. K.-r oftvier than you mar dream Tou’ll find things are not as they seem. —Farmer Brown’s Boy. Farmer Brown's Boy was at work hoeing' in the cornfield. He heard a peculiar, rather sweet, whistle that seemed to come from up in the barn yard. He replied to it at once, and the reply was exactly like the one he had just heard. It was clear and al most birdlike. It was a special ■whistle that only Farmer Brown and his boy knew. They had arranged it as a private signal when they were separated. Farmer Brown’s Boy knew that when he heard that whistle it meant that his father wanted him. He would always reply to it. and then go to join Farmer Brown. They had used It a great deal. "Bad must want me to do some thing for him up in the barnyard," thought Farmer Brown’s Boy as he fDAD MUST WANT ME TO DO SOME THING FOR HIM UP IN THE BARNYARD.” THOUGHT FARM ER BROWN’S BOY. put down his hoe and started for the Long Lane that led up to the barn yard. Again he heard that clear, sweet ■whistle, and'again he answered it. He was half wav up the Long Lane when he heard it a third time, and, as be fore, he replied to it. Then he began to hurry a little. "He must want me in a hurry,” thought Farmer Brown’s Boy, "or he wouldn’t keep whistling.” When he reached the barnyard Farmer Brown was nowhere to be seen. "That whistle certainly sounded as if It came from right up here,” thought Farmer Brown’s Boy, as he looked in vain for his father. “I guess dad must have stepped Into the ham.” He went Into the barn. He did not eee Farmer Brown there. He called, hut he got no reply. "This is queer,” 2te muttered. Just then he heard the whistle again. Being In the barn it was dlf- to tell just where that whistle FEATURES. which cheese fondu forms the main dish, followed by a heavy salad with mayonnaise dressing and possibly a baked custard for dessert. Now, cheese fondu is a meal in Itself. It has cheese, eggs and bread crumbs and sometimes milk and butter In its composition. A custard is a very nu tritious dish, supplying In eggs, milk, sugar and other things some protein, carbohydrate and a small proportion of fat. Then why serve custard as a dessert with a meal where sufficient or more than sufficient food material has already been eaten in the pre ceding courses, or why serve a cheese dish and then follow with a meat or mixed salad, both courses supplying the same kinds of food material. A cheese fondu with crusty rolls and coffee, followed by a fruit salad, is a luncheon that will fill every need and is delicious. Various Cheese Dishes. How to Make Cream Cheese—Many people do not know how to make a good cream cheese, which is the foundation of so many good dishes. The following rule has been tested: Tie up a pint of cream in a wet cloth, stirring in a teaspoonful of salt. Hang it in a cool, airy place for three or four days to drain. Then turn it into a clean cloth, which must be put into a mold and under a weight for about twenty-four hours longer, when it will be ready to use. Celery and Radishes Stuffed With Cheese—Cut a bunch of celery into two-inch pieces. Get it stand for a while in ice water, then stuff with one cream cheese whipped and mixed with two pimentos, a little celery salt, paprika and mayonnaise dress ing. This is delicious. Radishes may be stuffed in this way by scooping out the center and adding to the pimentos and cheese the part of the radish which has been removed. Eggs Stuffed With Cheese —Take four fresh eggs and boil them for eight minutes. Remove the shells and cut the eggs, in halves, removing the yolks. Take the yolks and mix with a cupful of grated cheese and some good heavy mayonnaise, putting the mixture back into the egg whites. These are very nutritious, as both eggs and cheese are rich in food values. , . Cheese Fritters —Melt one-fourth cupful of butter, add one-fourth cup ful each of flour and cornstarch and stir until well blended. Then - pour on gradually, while stirring con stantly. two cupfuls of milk. Bring to the boiling point and let simmer for three minutes, stirring constantly. Add the volks of two eggs, slightly beaten, one-half a cupful of grated cheese one-half a teaspoonful of salt and a little cayenne, four into a buttered shallow pun and cool. Turn onto a board and cut in diamond shapes. Place on a platter sprinkle with one-fourth cupful of grated cheese and brown In a moderate oxen. Cheese-stuffed r ips.—Mash a . ream cheese, moisten with heavy ‘ rea ™ and season highly with salt atffi cavenne. Then make into hails three-fourths inch in diameter ash and drv some figs, make an incision fn each one and stuff with cheese halls Serve as an accompaniment to dressed lettuce or any light dinner M Walnut Cheese Painty.—Work a cream cheese until smooth then sea son with half a teaspoonful of salt and a few grains of paprika. Shape fn balls, roll in sifted cracker crumbs, flatten, then place halves of Engluh walnut meats opposite each other on each Piece. Pile on a plate covered with a lace paper doily. Cheese Dreams. —Cut eight thin slices of white bread, removing the crusts, and spread with butter. I lace thick slices of cheese between the bread and fry in deep butter. Serve with catsup ~ _ Hot Cheese Balls. —Mix half a cup ful each of American cheese and Roquefort cheese and breadcrumbs with half a leaspoonful of meat sauce and one egg. Make into balls and fry in deep fat. Serve with the meat course in small amounts. Cheese Balls for Salads.—These can be made from one cream cheese, two pimentos and half a dozen olives chopped fine and mixed with a little mayonnaise dressing and formed into small balls. Potato Balls and Cheese.—Take five large potatoes and cut with a ball cutter into small balls. Boil for about half an hour, then drain off all water and before serving cover with grated cheese and decorate with a little parsley. Serve hot. To Keep Cheese Fresh. If cheese is kept in a cheese dish it invariably gets moldy, and if it is kept out it gets dry, but if it is wrap ped in paraffin paper and then in slightly dampened muslin it will do neither. The paper protects the cheese from dampness and the muslin protects it from dryness. It will keep quite fresh for weeks in this way. The muslin must be dampened occa sionally. came from. It sounded as if It might have come from out near the hen house. He whistled a reply and hur ried out and over to the henhouse. Farmer Brown wasn’t there. Such a puzzled look as the freckled face of Farmer Brown’s Boy wore. He whis tled twice, but he received no reply. Then he looked more puzzled than ever. He went over to the house to see If Farmer Brown was there. He wasn't. What is more. Mrs. Brown said that Farmer Brown had gone over to a neighbor’s, and he had been gone for some time. "But it was our own private whistle I heard. I heard it several times,” de clared Farmer Brown’s Boy. “You know no one whistles just as dad and I do. There is something runny about this. 1 wonder if dad has come with out being seen by you, and is hiding for a joke on me." But Mrs. Brown was sum that Farmer Brown hadn’t come home, and finally Farmer Brown's Boy went back to work in the cornfield. As he worked he kept puzzling over that mysterious whistle and listening for it. But he didn’t hear it again. (topyriprht. 1924, by T. W. Burgess.) Favorite Recipes of Prominent Women BY EIJ.NA !»l. COL,MAN. European Sandwiches. RHETA CHILDE DORA. Rheta Childe Dorr, suffrage leader and political writer, learned many things In her long stay in Europe during the period of 1917 and 1018 while she waa a correspondent on two war fronts and in the past three years, which she has spent in central Europe and the Bal kans studying the new Europe. In addi tion to twenty years of magazine work in the United States and three books. Mrs. Dorr has made a name for herself in her political work. She declares that one of the valuable things she learned abroad was to make sandwiches; that never, except in Eng land, do Europeans surround a piece of meat with two slices of bread and call it a sandwich. Instead thev cut off the crusts, butter It lightly and spread sin gle slices with some delectable mixture of minced meat or fish highly seasoned with salmon mayonnaise, pate de foie gras, sausage, cheese caviar or any other delicacy in the delicatessen line and serve it always without any second slice of bread at all. This is much more deli cate and appetizing, and lends itslef to cutting In any attractiv shape the fancy may suggest. While these do not lend themselves as readily to the picnic basket packing, they are Infinitely more attractive when served on a plate or tray. > DURANT **Just a Real Good Car** THE EVENING STAR, WASHINGTON, D. C., FRIDAY, JULY 11, 1924. COLOR CUT-OUT Heap Big Indian. miaiiiiuiy 1 If "Whoop-ee!” sounded off stage, and the boys and girls at the Color Cut outs’ Wild West Show saw the bold Mexican bandit who had just shot up the stage coach get up and start run ning. Then there came a loud "Bang! Bang!" also from somewhere behind the tent. "I'm shot! I’m shot!" cried Jack, who was the bandit, and ho limped oft the stage and disappeared from sight, leaving the trunk of gold be hind. In a moment an Indian appeared, with wild warwhoops. It was Jack, who had made a quick change. "Me get gold.” he cried, "shoot Mexican, get all money.” He had stooped down to pick up the trunk when more shots were heard. He gave a frightened look and also ran off the stage as fast as he could go. The Indians wears a yellowish tan suit with red fringe and red feathers, t Cop} right, 191*4.) Nutrition Nuggets Persons suffering from constipa tion will find that a glass of water with orange, lemon or other fruit juice would help in fighting consti pation, if taken an hour before break fast. It is advisable to study one’s own digestive system sufficiently to be as sured of the following points; (1) Whether fatty foods need to be cut down. (2) Whether starchy foods ferment easily. (3) Whether bulky foods cause irritation. Digestions supposedly normal may have diffi culty with any one of the above. Among the foods that are helpful in insuring good teeth we find tomatoes, potatoes, cabbage, yellow turnip, oranges and lemon juice. Milk is also important in this connection, and so are whole-grain cereals. Remember that rest and sunlight are just as Important for the growth of children as food. In fact, the best of food eaten while the child is over exercising and deprived of the proper amount of sunlight will fail to nour ish him completely. If you sit at a desk all day do not imagine that the "brain work" you do makes a large quantity of food neces sary. Adequate food you must have, but in excess may make you actually ill. especially if you do not take suffi cient exercise. A vigorous walk taken systematically will do wonders to keep you in health. Children of the school age from eight to twelve should have their chief meal served at noon, with a sim ple supper at night. Boys and girls from twelve to twenty may have the dinner at night if necessary. We do not always realize that we may increase the actual nutrition of the body by wearing suitable cloth ing. The lighter-weight clothing worn in summer contributes directly to the assimilating powers and, there fore. to good health. In estimating the cost of a food do not forget to take into consideration the cost of raising this food and of transporting it. The time of the housewife in preparation should also be reckoned. Referring to the first point, this is one good reason for not Indulging frequently in foods out of season and delicacies from a distance. Cooking for Two. Midsummer Salads. Midsummer is the season par-excel lence for fruit salads. During other seasons of the year we are accus tomed to visualize the salads as made chiefly of crisp vegetables, but when the hot days of July and August come we turn gratefully to the juicy and refreshing qualities of fruit salad. There is another advantage of hav ing fruit salad, namely, the fact that these salads may serve a double pur pose and take the place of both the salad and the dessert courses and save the housewife's time. Moreover, not every kitchen has the latest elec trical equipment, and we still must think occasionally of the old-time overheating of the kitchen. Here are some suggestions for fruit salads: Cantaloupe salad—Diced cantaloupe, two cups; honeydew melon, 1 cup; French dressing, crisp lettuce. Mix the diced melon thoroughly with French dressing and set aside to chill. In serving use a deep salad bowl, lining this with lettuce leaves. Arrange the melon in a mound upon this lettuce bed.*’ If desired, arrange the candied cherry at the top of the mound and separate the melon into sections by ascending strips of cher ries, letting these meet at the top of the mound. Midsummer fruit salad —Peaches, four; purple plums, eight; French dressing, crisp lettuce. Arrange the lettuce on a flat dish and the fruit in circles on the let tuce. For the inner circles arrange the tiny mound of sliced peaches. For the next circle outward use diced pears, and for the next circle plums. Continue this arrangement until the platter shows only an outer fringe of the lettuce. Grape salad—Arrange a-bit of let tuce and pile on this a mound of white grapes, diced celery and sliced pineapple. Serve with mayonnaise. Black cherry salad—Remove the pits from black cherries and stuff each with cream cheese. Arrange in the center slices of canned pineap ple and serve with French dressing on crisp lettuce. In preparing salad dressing for fruit salads French dressing is usu ally best, as this helps to bring out the flavor of the fruit. A heavy mayonnaise or cooked dressing Is too rich. It is advisable to use lemon juice Instead of vinegar in preparing dress ings for summer salads. iJllMTlliiiMMnif Invalid», Children^ Digestible—No Cooking. A Light Lunch s££~ Avjid fcaitaUcas Substitute* HI \DorothyDix\ lt fJ; Shame That We Let Ourselves Be Poverty- Stricken in Vocabulary When a World of Dictionaries Is Entirely Free. r\Q you ever think about supplying your children with a large and inexhaustible vocabulary with which to carry on the business of life? No? Yet I assure you that a mouthful of words Is just as valuable an asset as a pocketful of money. With words you can cajole, persuade, conceal, hypnotize, wound or heal, make yourself loved or hated or feared at your pleasure. By your words and the skill with which you use them you are judged. They are the hall-mark of culture or the lack of it. Every one knows this, and yet with the whole dictionary free for the taking, most of us are so poverty-stricken that we have only 200 or 300 words, which we use over and over again without any reference whatever to their suitability. Which Is as absurd as If we went to market in a point-lace evening gown or used a hundred-horsepower engine to do one flea-power work. We never have enough words to go around and so we overwork the few we have and say “sure” to everything with which we agree, and that a gown is "swell." and we went to a "swell" dinner, and that So-and-So had a "swell” funeral, and we sure had a "swell” time in Europe last summer. And that the Himalaya Mountains are “wonderful,” and that they make a • wonderful” nut sundae at the corner drug store. And that the baby lias "cute” little ways, and that Niagara Falls is just too “cute” for anything. And the men and women who haven’t enough words in their tongues to cover the ordinary decencies of conversation are not in the least ashamed of it and do not try to supply their deficiencies, yet they would be mortified to death If they didn't have a change of shirts, or enough spoons to set the table, or if they had to wear their working clothes to a ball. • * • > obtuse as we are to the nature and quality of the words we use ourselves, we are keenly sensitive to the value of the words that others use In speaking to us, and there is no surer passport to our good graces than to have just the right things said to us in Just the right words. To call a fat woman “fat.” for instance, is to make a deadly enemy for life, but stie purrs under your hand if you speak of her as "stately.” Similarly, a living skeleton resents being described as "scrawny,” but she beams upon the one who knows enough to say she is "willowy." To teli an author that the book or play upon which he has lavished his soul is "sweet" makes him want to murder you on the spot, but he thrills with gratification if you call it "strong,” or “tragic." or “realistic.” or a "little masterpiece." No girl wants to be called "pretty" when she considers herself "spirituelie," or “vampish.” or "dashing,” and iio young man would ever forgive the one who called him "nice,” for there is invariably some adjective for which our vanity pants as the hart pants for the water brook and which flatters us to death, and just as invariably there is another adjective that we feel is a premeditated insult when it is applied to us. Furthermore, the possession of a large and flexible vocabulary helps to enable us to maintain cordial relations with our fellow creatures. The wordless are reduced to the extremity of blurting out impolitic truths because they have no smokescreen of phrases behind which to conceal their thoughts. Not so the man who is rich in words. He can always fall back upon some happy term that will not belittle his judgment or offend his auditor. When confronted with an ugly child by a proud parent he can say, as a diplomatic old doctor used to do under such circumstances, "Well, well, well, this Is a baby!” which was undeniable, and that sent the mother away beaming with gratification. He can call "temper” “nerves” and lack of common sense “temperament.” He can tell any amateur artist that his work is fall of promise or interesting and he can call it a “composition" instead of a "picture." And he can cling as to the rock of ages to "really,” which deals with glittering generalities and is always translated according to the listener's pleasure. • • • • \ PLENTIFUL supply of words Is a letter of credit in both business and social circles. The man who is halting in speech, who stutters and stumbles, and who cannot present any sort of business proposition in a clear, concise and convincing way, seldom gets very far in the commercial world. It is the good talker who sells himself and Is a go-getter. And it is the Interesting conversationalists, the people "whose words are like slaves spreading a carpet of glory before us,” as Kipling puts it, whom we ask to dinner and of whose society we can never get enough. Not the poor, dumb ones who are tongue-tied because they have no words to describe the things they have done and seen. All of this heing trne. Is it not a shame that we let our children go out into the world handicapped for a vocabulary, poverty-stricken in speech, when there are thousands upon thousands of words, each with a little meaning of its own, that may be had without money and without price? DOROTHY DIX. (Copyright. 1924.) BEAUTY CHATS EDKA K % T roRBES Hot Weather Complexions. Any woman can have an attractive complexion in the winter, for If the skin is dry It can be rubbed with cold creams and complex lotions before powdering. But hot summer days brings a harder problem, for the heat opens the pores of the skin and increases the activity of the oil glands and the sweat glands. Powder is thrown off and combines with the secretions of the skin to form a thin, sticky film over what should be a cool and perfect complexion. By modern standards no woman with a shiny face is attractive. Let me suggest a few remedies. If the skin is oily all the time during the hot weather use no cold creams or lotions of any kind. Once a day wash the face with quite warm water and powdered oatmeal instead of soap. Keep the powdered oatmeal in a bowl, dip the wet finger tips into it and rub over your wet face, particularly around your nose aoid chin. Quite a bit should be rubbed in and then rinsed off with first warm water and then cold. This cleanses the skin and reduces the tendency toward excessive olliness. Another splendid hot weather lo- THE GUIDE POST By Henry and Trrtliu Van Dyke, Sincerity. The Scribes and the Pharisees • • • say, and do not. —Matt., 23.2-3. The following story comes from the school of a Christian mission station: A young man who felt it incumbent upon himself to evangelize his fel lows, entered the school. The other boys detected a note of insincerity in his character which they revealed to him in the following way: They organized a plan by which it was told him that certain smuggled and outlawed articles could be bought of a certain firm at a greatly reduced price. Furnished with a letter to the head of the firm, who knew nothing of the plot, the young man presented him self to inquire about the articles. You may imagine, the conversation which ensued and which ended with good advice from the experienced man to the misguided youth. Os course, that ended the efforts of the insincere evangelist among his fellows. His companions, with that justice which is natural to most people, had pointed out to him the gulf between his profession and practice. He was thrown back from the ex pression of his egotism, which he mistook for evangelistic fervor, to the eternal issue of religion—the rightness of the individual soul with God as the basis of all activity. Sincerity is the absolute require ment for influence among men. (Copyright. 1924.) Teethingnsh. prickly heat, chaf ing—these are a few of the trying skin ills which make baby fretful and keep anxious mothers busy trying to soothe the torment. RESINOL OINTMENT Is the very thing to give quick relief. Try it and note bow soon baby's fretful crying stops as this gentle, cooling ointment reduces the itching and burning, Resmol 8010 farfatbvSUr kaai ttaaftaaSSu*. aSHESS* Resinol tion is made by mixing three ounces of rose water with three ounces of witchhazel and adding half a teaspoon ful of boratic acid powder. After you have washed your face rub a little of this over the skin and let it dry. Any time during the day when your face looks hot and sticky soak a little absorbent cotton with this lotion and dab it all over the face. It will make you look and feel fresh, and as it Is mildly astringent it is of permanent as well as temporary benefit to the skin. Another hot weather suggestion is to carry a small piece of chamois in yourfciurse and rub this over the skin when it is shiny. This takes up all the oil Just as face powder does. Jane S.—The blood tonic of sulphur and molasses is made by mixing flour of sulphur with enough molasses to form Into a convenient paste. The dose Is a teaspoonful three times a day for three days. Rest for three days and then take for three more days. Repeat the periods this way until you have covered about two weeks, when there should be no need for continuance. Blondy—To keep blonde hair light, add the juice of half a lemon to a basin of water for the last rinse after the shampoo. Ammonia would burn the skin long before it bleached it. Mr. K. S. —Any of the outdoor sports such as tennis or golf will do much toward reducing your hips and waist. From Salem, Mass., to Salem, Ore. —a national favorite WHEN a single brand of coffee is known and enjoyed from coast to coast, there is a very definite reason; namely, merit! Chase & Sanborn’s Coffee was launched in Boston in 1864. Its name and fame spread as rapidly as good news can. It is not alone the fine flavor of this old favorite, but the equally important fact that the flavor is always the same, which makes new friends for Seal Brand, and holds them. Backed by sixty years’ ex perience and packed in sealed tins. Try Seal Brand Coffee to-morrow. Chase & Sanborn’s Seal Brand Tea is also a national favorite Chase&Sanbom's SEAL BRAND COFFEE Trade supplied by Chasm A Sanborn, 200 High Stress, Boston Menu for a Say. BREAKFAST. Cantaloupe. Cereal with Top Milk. Savory Dried Beef. Popovera. Coffee. LUNCHEON. Scrambled Eggs. French Fried Potatoes. Spinach. Whole Wheat Bread. Blueberry Pie with Meringue. DINNER. Hamburg Loaf, Potato Salad. Sliced Tomatoes. Fruit Gelatin. Wafers. Coffee. SAVORT DRIED BEEF. Tear one-half pound of shaved dried beef Into shreds, let stand two minutes In boiling water and drain. Place In-a stew pan, cover with liquor from pickled peaches and cook gently over boiling water from thirty to forty-five minutes. BLUEBERRY PIE. One cup sugar, one teaspoon flour, yoiks of two eggs. Beat all together and add three cups of blueberries. Bake with one crust and frost with the two egg whites. sweetened and flavored. HAMBURG LOAF. One pound of hamburg steak, six butter crackers, two eggs, salt and pepper to taste, a pinch of rosemary, one-half cup of milk. Roll butter crack ers very fine, add to steak, beat eggs well, mix with milk, then to steak and crackers. Season and bake about twenty minutes. What Today Means to You BIT MARY BLAKE. Cancer. Today’s planetary aspects are good until late in the afternoon and favor especially all work of a mechanical character, industrial engineering and occupations in connection with trans portation. They counsel energy and activity in all lines of conservative endeavor, and full advantage should be taken of this opportunity to pros ecute uncompleted tasks to a success ful finish. After 5 p.m. cessation from work, wherever possible. Is ad vised, as at that time the aspects assume anything but a benign char acter, and fretfulness and mental worry will ensue unless decided ef forts are made to overcome this con dition. A child born today will enjoy nor mal health and give very little wor ry, if ordinary care be exercised, on this score. Its disposition will show signs of meanness, which must, at their first Inception, be treated with quick and effective discipline. It w-Ul also show more than the usual signs of selfishness, and every effort must be made to instill Into Us mind the pleasure and satisfaction of little sacrifices for the sake of others' hap piness. With the proper environment and a good example the inherent de fects of this child can be amelio rated. even if not absolutely eradi cated. If today is your birthday, you would be much happier and dissem inate greater contentment if you were not disposed to stress so much what others think and say of you and your peculiarities—and we all have some. You are too much disposed to take the ill-natured side and infer the worst. It is very often the case that the uncharitableness of others, where it really exists, is but the reflection of our own want of charity and lack of temper. It still oftener happens that the worry to which you subject yourself has its source in your own imagination. Even though those about you may think of you uncharitably, you do not mend matters by exasperating yourself against them. You thereby only expose yourself unnecessarily to their ill nature or caprice. It is easy to misrepresent the in tentions of people, and they often do not mean what at the time vou sup posed they meant; it is. as a gen eral rule, better to be a little dull of apprehension when phrases seem to Imply pique, and quick in percep tion when, on the contrary, they seem to imply kindly feeling. Well known persons born on this date are: John Quincy Adams, sixth President of the United States; Susan Warner, novelist; Samuel L, Dana, chemist: Edward J. Phelps, diplomat; John Wanamaker, merchant of Phila delphia: Henry Abbey, author, and Austin Corbin, railroad president. STUDEBAKER Just Drive It; That's All WOMAN'S PAGE. Answers to Food Questions Answer* to readers’ questions regarding diet will be given by Winifred Ktuart Uibbs, food specialist, writer and lecturer on nutrition. Questions should be accom panied by a self-addressed, stamped en velope as only those of general interest will be answered In this column; others will be answered through the mail. Every effort will lie made to answer questions promptly. Isit we bespeak the indulgence of our readers for any unavoidable delay. The number of letters received is large and each must take Its turn. Address; Winifred Mtiiart Gibbs. 37 West 38th street. New York City. Please tell me what is good to get rid of pimples. What diet is good to give a person who stands much a “peppy" feel ing?— F. M. Avoid all Indigestible foods, or those which seem not to agree with you. Such foods usually arc greasy, rich or fried foods, as doughnuts, pies, rich cakes, buckwheat cakes, etc. In some Instances smoked meats and fish, alcohol, tea, cof fee are injurious. The bowels should be carefully regulated and water taken freely between meale. I suggest that you select for yourself a diet composed in the main of fresh fruits, apples, oranges, lemons, grape fruit, peaches, pears, melons and straw berries. and cherries only If you find that they agree with you. In addition, eat all the fresh green vegetables, carrots, turnips, tomatoes, rhubarb, whole wheal cereals and breads, and from a pint to a quart of milk a day. If whole milk is too rich for you uee skim milk or butter milk. For meats I would use chicken, white fish, lean meats cooked In any manner, except fried, cottage cheese and eggs. With a quart of milk a day you can considerably: lessen the amount of meat eaten, and with benefit to your condition. Milk and other wholesome foods mentioned above will do more than anything else to give you "that peppy feeling" all of ue need to help us through the long daya If the pimples do not disappear as rapidly as you wish, many people find it helpful to take several cakes of yeast daily. These may be taken in fruit Juices, and form a really pleasant sub stitute for soft drinks, which only serve to aggravate this condition. You realize, of course, that a good skin is dependent updn absolute cleanliness; a pure soap must be used; freedom from infection main tained. If at the end of a reasonable pe riod you feel that you are not suf ficiently benefited, write me again and I will give you a more strenuous diet, but a very effective one. 1 wonder if you would be able to tell me If my system demands some thing that It does not get, for I have a very silly craving for cornstarch. Three years ago, when I was to be come a mother, I wanted cornstarch and rolled oats. I ate plenty of both, as the doctor said It would not harm, as I would give them up after the birth. I did give up oats, but not starch. I>ast August my second baby was born and still I cannot give it up. If you can advise me I will be truly grateful.—J. H. I think you are unnecessarily tax ing yourself in the exaggerated con sumption of cornstarch. You say you eat starchy foods in abundance, and that you also have plenty of vegetables and fruits. You evidently know a well balanced diet, and, knowing this. I am sure you will be able to overcome this craving. May I suggest that sometimes the most thoughtful of us do not include enough milk in our diet, and that the unsatisfied system, craving for its natural food, may make queer demands. Try very carefully bal ancing your menus; include an addi tional allowance of milk, especially If you are nursing the baby. Try slowly sipping a glass or half a glass of milk, or a lemonade, instead of the starch. It certainly is a case of will-proving, isn’t it? It is usually easier if you have some one to help you, and I am going to consider that you have given me your promise that you will discontinue the cornstarch habit. Others have done such things, and lam sure you can. No one can afford to be a slave to a habit. I am very much interested in your articles and I wonder if you can help me. Just about a year ago I had a nervous breakdown and the doctor said I was anemic and had very thin blood. I have taken all kinds of iron tonics, but they are so expensive I cannot keep up with them. As I was told that foods containing iron are sometimes a better blood builder than Good, Solid, nourishing Food in its most Tem^£ Wm Heinz-made dry Spaghetti, cooked ac cording to the recipe of a noted Italian chef —with Heinz Tomato Sauce and a special cheese with just the right flavor —in the spotless Heinz kitchens— that’s Heinz Cooked Spaghetti as it comes to -you in a can—appetizing and delicious —ready to heat and serve. HEINZ ss, bpagßettij® With Cheese andSjjtf) Tomato Sauce* medicines. I wonder if you would be so kind as to send me a list of such roods that are a good blood builder tnat I could afford to get. Also does milk contain iron? Can a person that is anemic ever get good rich blood? •Any advice from you will surely be appreciated, and I thank you in ad vance.—E. Indeed tonics are expensive; that money had best be put into good, wnolesome, nourishing foods to build up your body. lam very glad to give following suggestions; ♦ v,”* contains very little iron, that which it does contain is most valuable. It is alsc believed that other foods and minerals seem to be more economically and advantageous ly used when milk is taken. 1 strongly advise you to continue the use of milk, a quart a day, part of which may be buttermilk if you like it. In adh’tion, red meats-, egg yolk, spinach, all kinds of greens (dande lion. grape, chard, etc.), asparagus, brussels sprouts, cabbage, carrots, eggplant, lettuce, fish, oysters, peas and beans, fresh pineapple, potatoes, radishes, raisins, rhubarb, shredded wheat, squash, strawberries, tomatoes, turnips, beets. For breads, oatmeal, whole wheat, graham, wheat bran For sweets, raisins, prunes, figs and the old-fashioned gingerbreads and such simple desserts. Almonds are usually relished and are valuable Eat all the fruits you wish; stewed dried fruits may be partially substi tuted for the fresh. In cooking vegetables, remember that the minerals may be wasted by throwing away the water in which they were cooked, so be careful to oook in as little water as possible, or to use the liquor in which the vegetables were cooked. These may be used as broths or as part of a vegetable soup. Often it is possible to steam or to bake veegtables in stead of boiling. If you have not tried this, do so. Many people like the flavor, amd think it possible to save fuel and time by these methods. Much of the mineral is located near the skin; do not waste it by thick paring of such foods as potatoes, apples, eta There are several kinds of ane mia; of course. I cannot tell which kind you have; a competent physi cian must do that. If it is a case of simple anemia, the list of foods sug gested above should be of great help. It is varied enough to suit most tastes and food allowance. In addition to diet, you must pay attention to those habits of living which make for health. Keep your bowels open—a movement once a day at least. Sleep with your win dows open: stay in the sunshine as much as you can; take enough exer cise to make you comfortably tifed and hungry; avoid tea and coffee, using cocoa instead, or. better still, milk. Rest a little while before and after eating. Nine hours of sleep, or rest in the afternoon if you can. Why not join your little daughter in her mid-morning ajid afternoon lunch? A glass of milk atid a bread and butter sandwich, or a cup of cocoa and graJiam crackers will do wonders toward taking away that tired feeling. Try this for several weeks and let me know how you are. In the mean while have your dentist see if your teeth are in good shape and your doctor look after your tonsils. Any infections from these sources should be corrected at once. Would it be possible for you to send me the name and address of the woman who sent this inclosed re quest? I can give her information which I am positive will help her, as I was in a worse condition than she is from the same trouble. I hope you can see your way clear to send me her address. I have nothing to sell and I am not connected with any kind of concern, am just the wife" of a business man. —G. G. I appreciate very warmly your letter in regard to our correspondent who wrote to the Milwaukee Leader. We have had to make the rule not to give out addresses to any one, but I shall be delighted to print any letter which you will be good enough to write to our correspondent. I feel sure that you understand our reason for making such a rule. With so many thousands of readers it is merely for the protection of every one. and if we break it for the one we shall have to break it for others Your letter is most kind, and I shall be glad to pass on any suggestions from the columns of the paper.