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Housekeeping Methods Suggestions for Summer Season Which Will Pro duce Increased Efficiency in the Home and Add Variety to the Table. AVERT good way of testing an oven is to sprinkle a little flour on a sheet of white paper. Reave this with the oven door closed on an upper shelf tor ten minutes and then examine It. Jn a comparatively cool oven the flour will then have just started to turn sale brown. Pastry and cakes require guch a temperature. If the heat is |>risk, the flour will be a golden fcrown color, while in a greater heat the shade will be much darker. An excessively hot oven is useless for looking anything and the flour will have become black. ttpeciai thermometers can be ob tained for recording the heat of an oven. When baking meat, warm the oven thoroughly before placing the pan inside. To Make Meat Tender. When cooking meat, the object, of course, is to render the fibers tender nnd to preserve the natural juices. Meat contains a large amount of al bumen. which becomes hard at the (foiling point, so that when roasting or baking, the oven or fire must be very hot at the beginning in order to harden the albumen on the outside of the meal, and so form a thin coat ing all round the joint, which keeps in the juices and flavor. As soon as this coating is formed, which will be in about 15 minutes, the heat must be reduced, and the meat then allowed to cook more slowly, so that the libers will soften and become tender. If cooked rapidly, the albu men hardens all through the meat and the result is a tough joint. When grilling or frying meat, a clear, bright fire Is necessary, as the heat of the lire surrounds the chop or steak with a hard coating. By turning it often and not overcooking, the meat ought to become juicy and tender inside, llreat attention should be paid to basting meat properly when roasting or baking it, or the surface of the meat will become dry and hard and will crack. Another point to remember is that meat should never he overcooked or it will become dry and indigestible. I'aiuiing Uncooked Fruit. Fruit canned uncooked tastes like that which is freshly gathered. If canned tightly in perfectly sterilized jars, it will surely keep. Ail kinds of berries, cherries, pineapples, citrus fruits and currants, if crushed or cut in one-fourth inch cubes, may be canned raw. Simply add to the crushed or chopped fruit its own bulk in sugar. Stir thoroughly and set in a cool place away from flies and dust. Stir occasionally during 2f hours, and then fill the jars and seal. Half-pint jars are good for this fruit, being large enough to serve live people. The fruit will be of the same color as fresh fruit, and rich. it makes shortcakes in winter that ere exactly like the summer short cakes. It is also delicious to mix in gfiatin desserts and ice cream. The seeds, so disagreeable in some berries and currants when cooked, are much less so in the raw fruit. This sort of a preserve and jelly goes so much farther than the plainer cooked fruit that the expense is no greater in the end. and it is restful to do the work in a cool house with no stove to attend to and no dirty kettles to wash. Blueberries. huckleberries and cranberries can be kept by packing them in jars and then filling the jars with molasses and storing them In a cool, dark place. When ready to use the berries, pour the molasses off through a sieve and use it for any kind of cooking you w ish. Rinse the berries, using the water in baked beans, mincemeat, gingerbread, pud ding or cookies, adding sugar. Uncooked Ripe Tomato Pickle.—Chop together two quarts of ripe tomatoes, one cupful of celery or cabbage chop ped, four red or six green peppers and six small onions. Add one tablespoon ful of celery seed, five tablespoonfuls of saJt. half a cupful of white mustard seed, two and one-half cupfuls of vinegar and three-fourths teaspoonful of clove, cinnamon and nutmeg. Mix all the ingredients together and put into a covered jar or can. Ret the pickle stand a week b. fore using it. To Prevent Fruit Stains. When preparing raw fruit for cook in? or Jam making, one’s fingers gel stained. These stains are not easy to temove with soap and water, but they may easi'y be prevented if. before pick ing the fruit, a litt’e butter is rubbed around the fingertips. There is no Answers to Food Questions Answers to renters' questions regardins diet will lie ijiven hy Winifred Stuart Gibbs, food specialist, writer and lecturer on nutrition. Questions should be accompanied by a self addressed stamped envelope, as only those of Reneral interest will be answered in thla column: others will be answered through the mail. Every effort will he made to anawer questions promptly, hut we bespeak the in dulgence of our readers for any unavoidable delay. The number of letters received is large and each must take its turn. Address: Wini fred Stuart Gibbs, 37 West Thirty-ninth street, New York City. I am very much overweight and would like to have you give me a good reducing diet. 1 am 18 years old and am otherwise healthy, but would like to lose about 50 pounds. Inclosed find self-addressed envelope for immediate reply.—A. L. 11. Virst analyze your diet; find out what foods you are eating which make you fat. The foods high in food value arc starches, cream sauces, fats, pastries, pies, cakes, cream dressings, mayonnaise, gravies, sweets and, of course, candies and ice cream and soda fountain treats'. It's not going to be a bit easy, especially if the others of your crowd already possess the fashionable sil houette. Only hy persistence, patience and good judgment and common sense can you reach your ideal weight. No one should reduce too rapidly, cer tainly not more than two pounds for the first week and one pound for each week thereafter. 1 am rather inclined to think that in your case less would be better, for you are yet rapidly and actively growing and cannot afford to take any risks. You need food for both growth and for energy—at a rough guess about 2,300 to 2,400 calories—depending upon your physical condition and structure and the kind of work you do. Estimating for each single piece of fruit 100 calories, and for the average medium-sized serving 100 calories, you can very roughly esti mate the amount eating daily. Two ways you may lose fat: Eat your requirement and exercise every day very much more or reduce your requirement and exercise, but not so strenuously: or you may do a little of both. "When you are hungry eat the foods low in food .value —lettuce, but no mayonnaise; fruits, leafy vegetables, skim milk, sour lemonades and but termilk. Drink but little liquids with your meals, but drink freely between meals and before breakfast. Keep your bowels open and your kidneys active. On no account should drugs be used. They are worthless and often harm ful. If your increased weight is due to a thyroid disturbance, see an ex perienced, careful physician, and abide by his advice. In such an event write me again concerning your dietary. I enjoyed your interesting talk from WJZ. and would appreciate your opinion on this question: Should a child three years old have broiled meats or poultry? At what age should meats be given to a child?— M C* / i**** feast authorities on tf** subject WOMAN'S PAGE. need to make the skin really greasy, as a small amount of butter is enough. When the work is finished rub the fingers with lemon juice, or even vinegar, and then wash with soap and warm water. If fruit stains get on material, if possible keep the stains moist until you can treat them. Dip the material quickly into clear water. This disposes of any sugar?' matter and leaves only the acid to be removed. A method to which many fruit stains will yield is to rub both sides of the stain with soap, then lay on a thick mixture of starch and cold water, rubbing it well into the stain. It should then be ex posed to the sun and air, and rinsed in clear water. This can be repeated without injury to the material. The stains that are hardest to remove are those made by bananas and pears. There fore special care should be exercised when children are eating these fruits. f»r Housewife. Since the beginning of time, prob ably, one of the annoyances of the housewife has- been the irritating fumes that rise up and cause the eyes to smart and water when one is peeling onions. To overcome this trouble, all you have to do is to go out and buy a cheap pair of auto mobile goggles costing about 10 cents, put them on. and then you can peel onions all day without the slightest discomfort. The goggles will also be found to be useful in doing other household work that causes much dust to rise and fumes from cleaning prepara tions. The glass in the goggles is perfectly clear, so that they do not interfere with the eyesight. Iceieaa Refrigerator. A simple little iceless refrigerator for keeping butter from melting can easily be contrived in the following way: Stand the plate containing the butter on a large dish into which an Inch or so of water has been poured, cover the plate and butter with a dish, and then over ail throw a piece of muslin or similar material. Ar range this in such away that all its edges touch the water. Keep this iceless refrigerator in a shady po sition, if possible where there is a draft of air. The butter will keep cool and firm, well protected from the hot air by the film of water which is continually passing through the muslin. -Sugar Orntnmt. Soak a little gum trag&canlh in water. Make it into a paste by mix ing double refined powdered sugar upon it. Color this with cochineal, spinach juice, yolk of egg, or choco late. to give it the desired color, then mold it into any shape desired- Pretty ornaments for cakes and des serts may be made in this way. Rock crystals made at home, to be used in place of the familiar loaf sugar for flavoring tea. are pretty, and they give either to hot or to iced tea whatever flavor and shade arc desired. To make the crystals, get a deep pan somewhat smaller at the bottom than at the top. Pierce the ends with holes large enough to admit a heavy thread or a light string, so arranged, us seen below, that the holes in the upper row are not di rectly above those in the lower row. Weave the threads back and forth, from one end of the pan to the other end. alternating from one row of holes to the other and drawing the thread tight. When all the threads are in place, paste paper on the out side. over the ends of the pan. to keep the sirup from ooxing out. To make the sirup, moisten three parts of loaf sugar with one part of water. Add acetic acid or strong vinegar in the proportion of three drops to every pound of sugar. Cook the sirup In 243 degrees and add pKnty of flavoring, as the flavor loses strength in the process of crystalliza tion. Add vegetable coloring matter if convenient. Pour enough sirup into the pan to cover all the strings, and let the pan stand in a temperature as near 90 or 100 degrees as possible. In about ten days the strings will be covered with crj-stals. When they have reached the right size, and the sirup is nearly gone, drain the remaining sirup from the pan and strike the edge of the pan a sharp blow. The crystals will then loosen at the ends. Cut the strings from the pan. lay them on a wire rack, and let them stand until the?’ are entire!?’ dr?’. The crystals will then slip off. Sirup strongly flavored with oil of clove makes crystals that are espe cial!?' good in hot tea. For iced tea, the sirup may have a flavor of mint. Crystals flavored with lemon are as good in hot tea as in cold. For those who prefer their tea unflavored, use clear rock-crystal candies. of child feeding think that with milk freely supplied and an average of one egg a day, there is no call for the introduction of meat into the diet of a child until after it is seven years old. There are several good reasons why it should not be given, and the younger it is given the more harm ful it Is. You will agree with me when you remember that of all proteins, meat Is most liable to putrefaction in the intestines, and that this occurs the more speedily the younger the child. The use of meat tends to displace milk and furnishes no better protein and is much poorer in ash constitu ents than milk. A child of this age needs no stimu lation (except, of course, in illness where, for some reason, milk cannot be taken) and for this reason alone meat should be omitted. Meat does have the advantages of stimulating mastication and of furnishing iron. But you can have the same advantage of mastication in chewing a hard piece of bread, toast or zwcibach, and iron may be supplied by vegetable broths, purees and by fruits and fruit Juices and egg yolk. At eight years, or nine, meat may be introduced to supplement milk. Lean beef, mutton, lamb, chicken, lean fish (halibut or cod) or oysters are best. Avoid the very fat meats or meats cooked in fat, and rich gravies and sauces. I am greatly troubled with sore throat and any time I eat radishes or anything that might contain a little acid the trouble is aggravated. May I ask you to suggest foods that would be good for this trouble?— L. B. W. The trouble with your throat may be merely an irritation which Is in creased by irritating foods. On the other hand, it may come from a con dition which needs medical treat ment. and I advise you to have your physician look at your throat. In general, I may say that the only way in which you can make a diet help your trouble la to be careful to keep your digestion in tronfl order. For example, anything which irri tates the lining of the stomach is very apt to make the mouth and throat irritated. After you have talked with your physician find out just the foods best for your system and stick to these. Some time ago in one of the papers you wrote a recipe for vanilla souffle. I lost It, so will you kindly send me another? Also, is there flaxseed lem onade for colds? How do you make and take it.—B. B. R. I am not sure that I remember the exact recipe which you desire, but will give you the following one for a fruit souffle which I think you will like; Three-quarters of a cup of fruit pulp, canned peaches or stewed apri cots, whites of three eggs and sugar, if needed. Rub the fruit through a strainer, and if canned fruit is used drain oft the Juice and heat. Beat the whites of eggs, add a few grains of salt and very gradually the heated fruit pulp and continue beating. Tucn Into buttered molds. Set the molds In m pint of hot water and bake in a slow oven until Arm. Serve with THE EVENING STAR. WASHINGTON, D. C.. FRIDAY, AUGUST 8, 1924. Menu for a Say. BREAKFAST Oranges Cereal with Chopped Dates Baked Codfish and Potatoes Hot Biscuits Coffee LUNCHEON • Cream of Corn Soup Graham Muffins Bakeii Apples, Sand Cookies Ginger Ale * DINNER Swiss Steak Creamed Potatoes. String Beans Sliced Tomatoes Baked Peaches Coffee BAKED CODFISH One cup salt codfish picked fine, 2 cups mashed potato, cup butter, 1 pint cream or milk, 2 eggs well beaten, salt and pepper to taste. Mix well and bake 20 to 25 minutes in the dish in which it is to be served. SAND COOKIES Cream % cup butter, add 1 cup brown sugar, the beaten white of 1 egg and H cup water. Add % cup white flour mixed and sifted with 2 teaspoons baking powder, then add enough graham flour to make a dough stiff enough to roll. Place on a floured ‘board, roll thin, cut Into rounds, brush with while of egg. sprinkle with finely chopped peanuts, dust with sugar and cinnamon and bake in a moderate oven. BAKED PEACHES. Pare the fruit, cut lengthwise about >i ideh and push out the stones, keeping the peaches whole. Stand them in a bak ing dish, fill the cavities with chopped nuts, sprinkle with su gar. pour In \rt eup of water and bake in a quick oven until the peaches are soft, but not broken. COLOR CUT-OUT A Pretty House. “What a pretl? - little house!” cried Betty Cut-out as Roger led them up the winding walk to the gardener’s house on the big estate. Roger said his father was the caretaker, so they lived in the pretty, vine-covered cot tage. No one was home when the?' came up, though they called and called. Betty was sorry, because she wanted to meet Roger's sister. They found the back door open, so Roger went in and changed from his dirty fishing clothes. “We have to go home, because ’t's getting late,” said Bill?’. ' t_om ; *ake us a piece down the road.” So Roger and Betty and Billy start ed down the road togetiier. Color Rogers knickers tan and his high shoes brown. Put brown checks in his cap and make his sweater red. (Copyright. 1924.1 What Today Means to You BT MARY BLAKE. Leo. The planetary aspefts of today are fairly good until the early afternoon, and in this period favor the, settle ment or disposal of all matters and undertakings that have been left un done, or, for some reason or another, postponed. They do not appear to be propitious for new ideas or plans, al though they indicate success in mat ters affect property interests—real estate or otherwise. They are also conducive to good results in all ef forts in connection with invention, chemical and intellectual research. In the evening the aspects are adverse, and poise and self-control are neces sary if trouble is to be avoided. A child born today will cause you a great deal of worry and anxiety dur ing infancy, both on account of sick ness and the risk of accident. Careful nutrition will minimize the gravity of the former, and eternal vigilance avoid the latter. Its character will be variable. Us disposition morose rather than merry, its temperament sensitive and nervous. In order to overcome, as far as possible, these defects, much outdoor life and ex ercise should be given It, as well as clean environment and wholesome in fluence. If today is your birthday, you hide most of the valuable assets that you possess by assuming a critical atti tude toward others, and in their turn they show toward you lack of good will. To attain good will, you must exude good will. You must sow be fore you can permanently reap. When you harbor hate or unchar itableness or distrust, you inspire in others similar sentiments toward yourself. The world has been likened to a mirror, to an echo and, some times, to a bank. It is like a mirror because it largely is a reflection of our own selves; it is like an echo be cause it gives back the sounds we put into it; it is like a bank, because it repays with interest what we deposit in it. Well known persons born on this date are: Benjamin Silliman, sr., scientist: Charles A. Dana, journalist; Nelson A. Miles, lieutenant general; Florence A. Merriam (Bailey), author. (Copyright, 1924.) sauce made as follows: Two eggs, two tablespoonfuls of sugar, one-half cup cream, one-half cup milk, two tablespoonfuls of grape jelly, one half tablespoonful vanilla, a few grains of salt. Put milk and cream In double boiler, beat yolks of eggs and add sugar, combine milk and cream, beating all the time; pour the mixture on to the egg mixture and cook in double boiler until thick; add grape juice and salt and pour over whites of eggs. 1 am sorry I have no recipe %t hand for flaxseed lemonade. . w ~r\ m f ~M~\ • Soya People T it Dorothy Dix 'nz.'zr Wear Your Outward Appearance an Index to Your Character —If You Want to Succeed You Must Dress the Part. T'HE professor of psychology at one of our leading universities lias been telling his students to dress up. He says that money will not talk to a shabby man, and that good clothes lead to good jobs. These are words of wisdom to which every young man should give ear. Nothing succeeds like success, and to achieve success you must look success ful. And while it is true that clothes do not make the man. they give a mighty reliable tip on the sort of a man he is. When you see an ill-dressed, slouchy, slovenly man you do not need to be a Sherlock Holmes to deduce the fact that he is one of three things. Either he has not the ability to make money, or he is lazy and would rather do without good clothes than work to get them, or else he is too shiftless to keep himself looking neat and tidy—none of which qualities commends hftn to our admiration. Os course, a broadcloth coat may cover a craven heart and a worthless back, but Just as often a hand-me-down covers a loafer and an incompetent, and if you are going to judge a man solely by his appearance the well dressed one is a better bet than the poorly dressed one. Admittedly, there are exceptions to all rules: but, generally speaking, the mere fact that a man is well dressed shows that he has energy and ablllt?-, because it takes money to buy good clothes in these days, and the man who can afford glad raiment has to be a go-getter. On the other hand, it is equally true that any man who is willing to work can make enough to clothe himself properly, and so we are forced to the conclusion that the swell dresser has more pep to him than has the human ragbag. Os course, there are men who are Industrious and talented who go shabb?" because they do not care how they look, but this argues a lack of good judgment on tnelr part. They discount their ability because they have to "sell’’, themselves to everybody with whom they come in contact. They have to be continually proving that they are not the down-and-outers they look to be. • • • • NOBODY wants a slovenly doctor, no matter how great his skill. No one has confidence In an out-at-elbows lawyer, no matter how learned and clever he may be. Nobody invites the shabby man to dinners or wants to be seen out with him, and so he misses the enormous advantage he would gain from social contact with the people who could advance his fortunes. In judging a man by his clothes the cost of the garments is not to he considered. Circumstances may force a man to buy the cheapest possible garments, but they will always be neat and well pressed. He will be shaven and shorn and his shoes polished, even if they are badly worn. It is nothing but sheer laziness that makes a man go ahtut with baggy trousers, a stub ble of beard on his face and looking as if he needed a good bath. A man’s characteristics register themselves in his clothes so that all who run may read them. The man who wears up-to-the-minute clothes and who Is Invariably dressed right for the occasion is a close observer; a man who knows how to use his eyes; one who Is quick to think and act. and who is progressive, willing to adopt new ideas and ways of doing things He is also eager to learn from others, and is generally a good business man and makes an efficient employe. On the other hand, the man who wears old-fashioned clothes, whose hats are of the vintage of year before last, whose coats never fit and whose trousers are always too long or too short, is the sort of man who never sees anything until he is slugged with ft: who is the last to take up a new Idea, and who thinks that his grandfather's way was the best. He is easy-going and any glib salesman can talk him into an?’thing. You will virtually always find that a slipshod-run business has a slipshod-looking man at the head of it. • • • • 'THE man who wears the coat of one suit, the waistcoat of another and 1 trousers of a third, with a pink shirt and a red necktie, and who is as likely to go to an evening party in a worn old tweed coat a« in evening clothes, is a man who is careless of detail. He mav make a lot of monev but most of it will slip through his fingers. He is the sort of a man who lets his insurance lapse, and dies without making a will, and who never collects what people owe him. He never makes a big success in life because he never reall?’ finishes off anything The man who is prim and precise In his dress and who looks as if he had just come out of a bandbox is your detail man. He is as orderlv in his mind as he is in his clothes. He is accurate and painstaking He is a good student at college, he makes a thorough professional man and an invaluable emplo?-e. Then there is the fop. the overdressed man. the man who never rises above his dollies. He. too. gives you his measure, whicli is that of - tailor’s dummy. Os the psychological effect of clothes on the wearer it is needless to speak. The knowledge that one is well dressed gives one a poise a Velf confidence that nothing else on earth can. It puts pep and energv into one whereas the knowledge that one is looking shabbv and seedv takes the i-,«» bit of spunk out of one. So universal Is this reaction to clothes that the firVt thing the society for helping down-and-out men to come back does is to dress them up. b 15 lo The moral of which is that if you wish to succeed vou must dress the part. People judge us by our clothes. DOROTHY nt\- tne (Copyright, 1924.) A ’ BEDTIME STORIES Peter’s Second Surprise. Opinion* formed in too jrroit hast? Oft prove opinions fune to waste -—Peter Rabbit. Just wondering and wondering doesn't get you anywhere. It didn't get Peter Rabbit anywhere. It didn't tell him how those two speckled eggs happened to be lying side by side on the big, flat rock in the Old Pas ture. So, still wondering, Peter started on. He had gone but a little way when it popped Into his head that whoever had left those eggs there might return for them. He hadn’t anything in particular to do. and he could watch awhile just as well a« not. So Peter settled himself comfort ably under a bush a short distance from that flat rock and waited. The dusk grew deeper. Overhead Boomer the Nighthawk was swooping up. down and around, catching his dinner of insects. Melody the Wood Thrush was still singing over in the Green Forest. Once he heard Reddy Fox bark over in that direction. But no one came for those eggs. “It's queer about those eggs.” said Peter to himself. “Yes, sir, it cer tainly Is queer. I believe I’ll go back and have another look at them. The middle of that flat rock is such a queer place for eggs to be that some how it doesn’t seem as If they can be real eggs. Os course, I know they are, but. Just the same, I think I’ll go over and have another look at them.” So Peter made bis way to the flat rock. He looked over to the middle of it. Then he rubbed his eyes and looked again. Those two eggs were not there At least, he didn’t see them. Perhaps it was because it had grown darker. He hopped up on the rock and started for the middle of it where he had seen the two eggs. Then he noticed a little dark bunch of something right where those two eggs had been. When he got close enough he saw that it was a bunch of feathers. "Now, who put those feathers over those eggs?” said Peter, speaking aloud, for he thought he was alone. The bunch of feathers moved. “JUST HATS” BT TTTTASi. Tennis in the Shade. This is another arrangement for the tennis player. It Is an eyeshade made of white material, faced in dark, cool green. It Is on a band that is prevented from slipping down over the eyes by means of two folds of self-material that cross over the top and button on to the band. This tennis headgear can be fash ioned of linen, pique, sport silk, or gingham. Delicious Salad. Take one small head of cabbage shredded fine, one box of shredded cocoanut, two large apples chopped, two pimentos and one-fourth capful of peoanv or walnuts; mix with any good dressing and serve oa lettace. Enough tor 10 peopla. hat business of yours is it. Peter Babbit? demanded a voice some what sharply. Peter was so surprised and so startled that he almost tumbled over backward. Then because lie was so surprised and startled he lost his temper for just a minute. “I guess it is as much my business as it is yours!” he retorted. “I guess it isn't!’’ was the sharp re pi?-. “And I guess that you are just right about that!” cried another voice, so close to Peter’s head that he actually dodged. He looked up to see Boomer the Nlghthawk darting about just above him. Then he took another good look at the first speaker and discovered that what he had thought was just a bunch of feathers was Mrs. Boomer. Yes, sir. that is just who it was. It was Mrs. Boomer. THEN HE RUBBED HIS EYES AND HOOKED AGAIN. “I—l—l beg your pardon. I didn’t recognize you at all.” stammered Peter. "Are those eggs really yours, Mrs. Boomer? How did they get here on this flat rock? What are you going to do with them? Where is your nest?” Mrs. Boomer began to chuckle. “One question at a time, Peter,” said she. My Neighbor Says: To clean spinach thoroughly and keep it fresh, first put it into boiling -water and then into ice-cold water. This will remove all dirt and sand. Try adding a tablespoonful of sugar to soap when you make It. It will make It lather well. Do not throw away the leaves of the celer?-. Make cream of celery soup of them, or dry them, keep in covered jar and use for flavoring. When making boiled starch, add about two heaping spoon fuls of kerosene. Your clothes will be glossy, and starch won’t stick to the iron. The heat of the iron takes ail trace of the kerosene away. If you add flour to your blue berry - pies* shake in a little salt with the flour. It will improve the flavor, as blueberries are naturally flat in taste. Left-over beef, roast or other wise, may be served in a variety of ways. It can be ground Into meat balls, hashed, or cut Into cubes, creamed, served with tomato sauce, cur ried or made into a salad. Ready to use ■ GULDENS ■ m Mustard W Makes Food TASTE Bet- jm «»d DIGEST B«tter/T little Benny's I NoteßooK Ma came home with a little rapped up packidge today, me saying, Wats that, ma, enything for me? No, its a patent ash receever for your father, ma sed. You press a lit tle th.'ng and the ashes dlsapecr. Its reely 100 cunning for enything. I thawt as long as he insists on smok ing he mite as well have one of these, although they cost a duller and 39 cents apecce, she sod. Can I play with it till pop comes home, ma? I sed. No, or afterwords either, dident T jest tell you it cost a dollar find 39 cents? ma sed. I think 111 serprlze your father with It. 11l wait till he takes out a cigar and starts to smoke and then 111 put this alongside of him. And after suppir pop sat down in his morriss chair and put his feet up and me and ma started to wait for him to lake out a cigar. Wich he dident, and after a wile he sed, Well, mother, do you notice Im not smok ing? Yes. I was jest noticing that, do you Hum me to litc a match for you? ma sed, and pop sed. No thanks, no body needs to litc eny matches for me eny more. Ive sworn off for good. T dident smoke ail day today and it was easier than I thawt it would be, and Ive bin carrying a cupple in my pockit jest to test my will power, he sed. Well for pity sakes. ma sed. Wat? You dont seem as pleased as I Ixpeeted, after trying to get me to quit smoking by fair meens or fowl for the last 10 yeers, pop sed. A dollar 39, ma sed. How mutch? Wat mystic figure is that? pop sed. and ma sed. Thats wat this patent ash receever cost me ony this afternoon. And she took it from In back of her, saying, A dollar 39, and now you tell me youre not going to smoke eny more, well of all things, Wy dident you tell me before I went and got you this? she sed. O. wats a use? pop sed. And he took a cigar out of his pockit and bit the end off saying. Will power be darned, let the smoke be unconfined. Wich he did. Cooking for Two. Fruit and Vegetable Toasts. Warm days make it something of a problem to add to the variety of the diet without increasing foods that are very hearty. One solution of this difficulty is to introduce fruit and vegetable toasts. These toasts lend themselves to a great variety of dishes, as they arc composed of foods rich in body-regu lating substances, and. properly pre pared. are extremely appetizing. Beginning with the fruit toasts, these are especially adaptable for hot weather: For a hot-weather breakfast we may have banana toast. Use one good-sized banana for each person to be served, being careful that the fruit is absolutely ripe. This is in dicated by dark-colored, even black skin. After peeling, scrape the ba nana very lightly with a silver knife or the edge of a spoon to remove what is next to the skin. Mash the pulp thoroughly and press it through a coarse strainer. For each person to be served have ready a slice of crisply toasted bread which has been moistened very lightly with hot milk. Serve the mashed and strained ba nana pulp on the moistened toast. This dish is hearty enough to com bine the fruit and cereal portions of a Hummer breakfast, in which case use graham, whole wheat or bran breaxl in making the toast. Two other hearty breakfast toasts are those-made with mashed steamed and strained dates or stewed prunes similarly treated. For other fruit toasts, at a meal when cereal is to he served, use any of the Summer berries, slewed and sweetened. The vegetable toasts are especially adapted for Summer luncheons. Some attractive variations of the idea are stewed and strained tomatoes on toast, creamed oyster plant, creamed spinach and celery. While the idea is not fundamen tally a new one. it is capable of nu merous variations and adaptations, and is well worth considerable at tention on the part of the housewife. In camp or at home, you I Wj/j can’t beat Kellogg’s EaZ for a breakfast treat K^iP! | r h’taniMl d> IGo o d O J !t *• ISL to make a s o r OlfG readr to I hungry man beam every man who eat. No cooking. I with joy. With milk urn up a lot of No waiting. Just J or cream, as satis body-fusl. Build* pour in a bowl and lying as it is tasty, energy fast. serve. K|pr r CORN I laser.sealed waxtlte wrapper keeps I |rU] I Kellers’* as fresh and crisp after epee* i I_U2 I ias as before-■ ■ axduatva Kellegg feature. I 'HHvBM Kljfl I |S| I Milk Drinks. Granting: that the best "milk drink" is milk, wc also know that beverages into which milk has en tered as one of the principal ingredi ents have a very decided food value. One of the most widely used of these beverages is malted milk. Various combinations of Ingredients are made in preparing the powder from which malted milk la made, but In all the standard products wc find the .basis for a very palatable and helpful drink. In fact, it Is rather a pity that the use of malted milk in Its simple stage is by popular accord limited largely to the sickroom. We should all be the better for the oc cational addition of this beverage to our menu. Mixed with egg, chocolate, cocoa and other flavorings and foods malted milk Is more popular. Where It must take the place of a more leisurely luncheon these combinations arc very good, but to return to our contention that simplicity is advisable here, as in most other dietary cases, we may state that the office worker who adds malted milk to his luncheon might do well to drink it plain. Then we have the various dried powdered milks, prepared either from whole or skimmed milk. When pro 1864—America discovers Chase & Sanborn’s Coffee AN IMPORTANT date in American history! For it marks the discov ery of a brand of coffee that cap tured the nation with its rich, rare flavor. Buy a pound to-day in the sealed tin and make the discovery for yourself! It is not only the fine flavor of Chase & Sanborn’s that won the country, but the fact that that flavor is always the same. It never disappoints. Sixty years’ experi ence assures a continuance of Seal Brand quality and uniformity. Try it—it’s a treat. Chose & Sanborn ’« Seal Brand Tea is also a national favorite Cbasc & Sanborns SEAL BRAND COFFEE Trade supplied by Chase & Sanborn, 200 High Street. Bosto: FEATURES. pared from the latter the milk pow der may be useful in cooking, but if it must be depended upon to supple ment the diet of Infants or children the milk powder must be made from whole milk, with Its full quota of thr valuable and, in fact, indispensable powder fat. As to the various beverages made from fermented milk, the only stand - by is buttermilk. This beverage is extremely palatable to some Indi viduals while others dislike it. Be that as it may, buttermilk has a very real place in a varied diet and is useful for those who wish to lose flesh. The lactic acid bacteria which help to bring about fermentation are very beneficial in their action on the hu man system. Without going into the chemistry of the matter we may say to the buttermilk Inverts or to those whom it has been prescribed; “You are not only getting a product that is usually of service in cases of gastric acid, but one that is In the aveiage case very digestible." There are on the market several standard preparations of fermented milk, and for those whose dietary requirements include any or all of the points mentioned above thee. fermented milk drinks are bene ficial. To one whose interests are largely centered in matters of nutrition. It would seem advisable to begin ami to conclude with the statement that there is no food drink equal to rm whole milk.