Evening star. [volume], July 03, 1925, Page 16, Image 16

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
16
Meals in Warm Weather
i*
Methods of Preparation Are Suggested and Vari
i ous Recipes for the Season Are Suggested
as Solution of Daily Problem.
DURING hot seasons one hears
on every hand the expres
sion: "It Is almost too hot to
eat, and certainly too hot to
prepare elaborate meals."
While It Is true that elaborate meals
should be taboo, the daily menus, on
the other hand, must contain nourish
ing foods. In the first place, less meat
and more fruit and vegetables should
figure on the menu. Cold dishes will
appeal when hot ones are rejected.
Salads of all sorts form a complete
course, such as fish, meat, eggs or
chicken mixed with lettuce, tomatoes,
cucumbers, endive, or even cooked
rice, dressed with mayonnaise or any
suitable dressing. Again, salads of
vegetables only are used, cooked or
uncooked, mixed, or one vegetable
alone. Fruit and nuts mixed with let
tuce and endive or water cress, and
mayonnaise, make delicious salads,
Pineapple, oranges, bananas and
strawberries also lend themselves well
to this combination of fruit and veg
etables.
Eggs are a great standby, of course,
find there are so many ways of cook
ing them that they never need become
monotonous. Cold ham. tongue,
pressed or spiced beef, jellied meat
molds, cold meat pies, poultry, hot
or cold, are appreciated. If poultry is
found to be too expensive, substitute
rabbit. It makes just as good mousses,
molds and creams as chicken, and at
lower cost.
Veal and lamb are better than beef
in Summer, and cutlets of either
served with new potatoes and green
peas, or set in aspic and served with
salad, will tempt- jaded appetites. Fish
is more tempting than meat, especially
if served cold and coated with mayon
naise dressing or tartare sauce, set in
aspic, while cold fish creamed and
mousses are delicious. Vegetables
should be eaten freely. Luncheon
might consist of spinach souffle,
stuffed tomatoes or cucumbers, string
beans, or green pea puree with
poached eggs, a cheese dish and fruit.
Cold fruit soups are cooling, and
cold consomme makes a nice change.
Most people consider curries as cold
weather dishes, but in tropical coun
tries they form the staple diet. It is
a fact that the various condiments
from which a curry is cleverly blended
stimulate the digestive organs and
help to create an appetite, so that
well made curries, hot or cold, should
not be banished from the Summer
menu.
Breakfast Dishes.
Eggplant and tomatoes when broil
ed, panned or fried make a sub
stantial dish, and either of them may
be substituted for a meat dish for
the first meal of the day. The
tomatoes should be firm and halved
or cut in thick slices. For panning,
they should be floured, laid cut side
down in hot butter, closely covered
and cooked slowly until brown. The
butter remaining in the pan forms the
basis of the cream gravy which is
poured round them when in the serv
ing dish. They are breaded for broil
ing, then cooked over a clear fire. Egg
plant is pared, sliced, breaded or
floured, and at once fried in hot fat.
Luncheon Hints.
Through the sultry days, appetites
fag and there is less desire for a
heavy meal in the middle of the day.
With one substantial cold dish, such
as a salad, serve a hot drink, while a
hot dish should be accompanied by a
cooling drink. Combination lemonades
are usually well liked, and these are
quickly prepared by adding to the
usual plain lemonade some chopped or
crushed fruit an hour or jwo in ad
vance, the.n straining just before it is
to be served. At the last a few whole
berries or some tiny cubes of pineap
ple may be added as a garnish.
As a satisfying luncheon dish salads
rank high in the general public esti
mation. They are nutritious, yet give
the economical housewife the oppor
tunity to utilize many leftovers in an
attractive manner. In their prepara
tion, vegetables originally served in
sauooa should be rinsed in boiling
water, then drained and dried. Cold
meats need to be freed from fat and
gristle, and neatly diced. All the In
gredients should be marinated with a
French dressing, and if possible be al
lowed to stand for an hour or two be
fore being mixed with the salad
greens.
Fish and Shellfish.
In the fish market there is very lit
tle change between June and July.
Blueflsh, salmon and mackerel are in
their prime, and so are soft and hard
shelled crabs, clams, lobsters and mus
sels. Haddock, cod. halibut, flounder
and bass are also in season.
Soft-shelled Crabs Sauted—Wash the
crabs thoroughly to free them from
sand. Lift up the flaps and remove
the gills, sandbags and intestines. Dry
thoroughly on a towel, dust with salt
and pepper and roll each in flour.
Heat two or more tablespoonfuls of
butter In a frying pan, lay in the pre
pared crabs and saute on one side,
then turn and cook on the other side.
Drain for a minute on unglazed paper,
and serve in a hot dish, sprinkling
them with finely chopped parsley.
Broiled Soft-shell Crabs.—-Prepare
the crabs as above, dip each Into
melted butter, arrange In a broiler
and broil over a rather slow' fire.
Transfer to a hot platter and place
on each a spoonful of maltre d' hotel
butter, prepared by creaming two
lablespoonfuls of butter, adding one
tablespoonfuls of finely chopped
parsley, one-half a teaspoonful of
salt, one-half a teaspoonful of white
pepper and one tablespoonful of
lemon Juice, rubbing and stirring
until thoroughly blended.
Crabs a la Creole.—For a luncheon
dish chop fine a small onion and a
green pepper, seeds removed, and
fry very slowly in butter for five
minutes. Add one'cupful of chopped
tomato pulp with seeds and skin re
moved, half a cupful of chicken
broth and half a dozen soft-shell
crabs, which have been cleaned and
quartered. Season with salt and
celery salt and simmer gently for
20 mlnuteß.
Bisque of Clams.—Chop 30 clams
and put them in a saucepan over the
Tre with one cupful of boiling water.
Cook slowiy for half an hour. Heat
together two cupfuls of milk, a pinch
t)f baking soda and one cupful of
cracker crumbs. Blend together two
tablespoonfuls of butter with one
Tablespoonful of flour, add the milk,
boil one minute and pour gradually,
stirring all the time, on three well
beaten yolks of eggs. Heat in a
double boiler, then turn into a tureen.
Season the clams with salt, red pep
per and chopped parsley and add to
the milk in the tureen and cover the
surface with the whites of the eggs
beaten stiffly.
Friend Lobster. —Take the meat of
a large boiled lobster and divide It
MSMAMIMAMAMIMAMA, I
t When skin is painful! [
i "K on. Konia U simply >
[< \ wonderful for making >
it chafed, painful skin )
Jr cool and comfortable.** •
i Mfi. A T.t*. $
1 ...ybrSor* Skin £
f »*fW 9J 1 rWfJLUt
(WOMAN’S PAGE.
into rather large pieces. Dip each
piece into lemon juice for a minute,
then Into beaten egg. and then Into
fine bread crumbs, and fry in smok
ing hot fat. Put a cupful of white
stock Into a saucepan, add one tea
spoonful of chopped onion, one tea
spoonful of chopped parsley, and a
little salt, pepper and iemon Juice.
Reduce to half its original quantity
and serve separately.
Veal Now at Its Best.
Veal is always at its best about this
time of year. The butcher also offers
us lamb, squaba, ducklings and frog
legs as specialties of the season.
Veal a la Tallyrand.—Wipe one and
one-half pounds of fillet of veal, and
then with a round cutter about two
and one-half inches in diameter cut It
into small round fillets. Melt one
ounce of butter in a frying pan, put
in the veal, and cook gently for about
fifteen minutes. Turn often and do
not let It brown. Peel six button
mushrooms, wipe them with a flannel
dipped in salt, remove the greater
part of the stems and chop one small
onion or two shallots and add them
to the veal. Stir in one-half a pint of
white sauce and cook while stirring
for about seven minutes. Remove
the pan from the fire and add the
yolks of two eggs, one teaspoonful of
lemon juice and one tablespoonful of
chopped parsley, then stir over a low
heat until the eggs thicken, but on no
account let them boll. Season, then
arrange the fillets of veal leaning up
against each other on a mound of
mashed potatoes. Pour the sauce over
and around, and garnish with cut
lemon.
Veal Chops.—Put through a ma
chine or chop very fine two pounds
of lean veal. For thle the shoulder Is
inexpensive and well flavored. Sea
son with one teaspoonful of salt, one
[ half a teaspoonful of pepper, the
same amount x>f onion Juice, and one
tablespoonful of chopped parsley.
Form Into small chops, inserting a
piece of bone or stick of macaroni In
the small end. Dtp each chop into
slightly beaten egg, roll In fine bread
crumbs, and Immerse iri smoking hot
fat for eight to ten minutes, according
to the thickness of the chop. Serve
with tomato sauce.
Veal Kidneys.—ln a saucepan put
one tablespoonful of butter and one
tablespoonful of flour, and cook
slowly until well colored. Add to this
one cupful of stock and stir until thick
and srfiooth. Add one tablespoonful of
mushroom catsup and two tomatoes
cut small, or a scant half cupful of
canned tomatoes, salt and pepper to
season, and simmer for ten minutes.
Strain and return to the fire. Add
one tablespoonful of chopped parsley,
one tablespoonful of chopped mush
rooms and one tablespoonful of
chopped ham. Spilt the kidneys with
out quite dividing the halves. On the
cut side of each lay a thin slice of
bacon and fasten open with a skewer.
Broil three minutes on each side,
cooking the cut side first. Remove
the skewers, arrange on a heated dish
and pour the sauce around them.
HOME NOTES|
By JtVNT WREV
The shades used on the wired brass
candlesticks which light this hand
some table desk are real artistic
achievements. They are of parch
ment paper, enameled lacquer red and
bound top and bottom with black vel
vet ribbon. When lighted they glow
like rubies and make lovely pools of
light in the dusky living room with
II fU
rrlj
fSfSSSw
its richly paneled walls and stately
mahogany furniture.
But the truly remarkable thing
about them is that they were made
at home at a cost of only $2.25 each!
The parchment shades were pur
chased all ready made and bound for
$1.65 each and required only two
coats of enamel to complete them.
The lacquer red color was obtained
by mixing two small cans of red and
yellow enamel, which cost 45 cents
each. The small, square-end brush
with which the enamel was applied
cost 30 cents.
(CooyHsht. 1825.)
Olive and Vegetable Salad.
For this salad you will need 30
olives, one boiled potato, two hard
cooked eggs, one boiled beet, a little
red pepper, one teaspoonful of salt,
one small gherkin, two anchovies, one
lettuce, a little white pepper and
French dressing. Mash the anchovies,
or one teaspoonful of anchovy sauce
may be substituted, and add to the
dressing. Stone the olives and chop
them rather fine. Cut the potato and
beet into dice. Chop the gherkin. Line
a salad bowl with the lettuce leaves,
sprinkle over the gherkin, then the
olives, then add the beet and potato.
Dust with salt, pepper and red pepper.
Chop the eggs very fine and put them
over the top. Pour over the French
dressing, toss and serve.
Not One Live Fly Or Mosquito Kin Homes
Where Black Flag Is Used. It Kills!
Get those flies, inos- The deadliest killer 10 Use «ither
quitoes, and roaches! of roac h«s, too, th ® or liquid.
Don’t let one escape. av#r discovered Both aro equally deadly
Kill them all with but Harmless to pests, with those
Black Flag —the surest humans. three exceptions—never
death to pests ever die- use any liquid on furs;
covered. Black Flao does use the powder to make them
not stun —it kills! It con- mothproof. Alwajir 'ttao the
tains a secret vegetable in- /fUj powder to kill dog fleas and
gredient that bugs breathe J lies.
and die. But it is absolutely * • Thousands use both powder
harmless to humans and animals, and liquid—preferring the liquid to
Not only flies, mosquitoes and kill fliee, mosquitoes and moths—
roaches, but Black Flag also kills and the powder to kill roaches, ants,
ants, moths, dog fleas, bedbugs, bedbugs, dog flsas and plant lies,
plant lice, chicken lice. Black Flao costs less. Powder,
Not a single bug eeeapes Black 15c up. Powder Gun, lOe. Liquid,
Flao. That is what makes it great! 25c up. Sprayer, 45a. Introductory
Ordinary insecticides kill, at best, package containing can of liquid
only 6 out of every 10 bugs. The and sprayer for only 65c. At drug,
four which get away breed hundreds grocery, hardware and department
which return. stores. Buy BLACK Thia today.
Black Flao hills 10 out of every
BLACK 0 FLAG
THE EVEXIN'G STAR. WASHINGTON. D. C- FRIDAY. JULY 3. 1925.
Color Cut-Oui
LITTLE BOY BLUE.
Dusk and No Boy Blue.
Dusk began to gather and still no
Little Boy Blue. The neighbors had
come to help and they were all
searching in every possible and im
possible place. Old Farmer Green
went Into the barn and looked be
hind each pitchfork. He moved every
Inch of hay and searched under every
corn cob. You would have thought
he ■was looking for a pin or at most a
baby mouse instead of a life-sized little
boy.
"What can be the matter with that
funny little spotted calf?” thought
Farmer Brown. Spotty was crying
hard for her master. She butted her
head againßt the fence that separated
the pasture from the hay field and
tried to push her nose through the
rails.
Color Boy Blue’e trousers blue, his
blouse yellow smocked with blue and
with a blue tie. Make his hat blue
with a yellowish band.
(Copyrlfht. 1035.)
Orange Flowered Custard.
Prepare a boiled custard from a
quart of milk, one-half cup of sugar
and the beaten yolks of alx eggs. Fla
vor with orange water; strain and
serve very cold. Reserve egg whites
for angel cake or some other pre
fered dish.
Beek Steak Fie.
A savory stew may be made of the
steak and used as a filling for a deep
dish pie. The top crust may be made
of baking powder biscuit dough or of
pastry, according to taste.
MENU FOR A DAY.
BREAKFAST. „
Stewed Prunes
Oatmeal with Cream
Creamed Eggs with Bacon
Graham Mu ill ns Marmalade
Coffee
LUNCHEON.
Macaroni Croauettes
Tomato Sauce
Hashed Brown Potatoes.
Lemon Jelly
Sponge Hearts Tea
DINNER.
Tomato Soup
Casserole of Beef
Delmonlco ‘Potatoes
Buttered Beets
Lettuce, Thousand Island
Dressing
Coffee
Floating Island
GRAHAM MUFFINS
Beat two eggs until light, add
one cupful sweet milk, two cup
fuls graham flour mixed with
one-half teaspoonful salt and
two rounded teaspoonfuls bak
ing powder, and last of all add
three tablespoonfule melted but
ter. Beat well and bake in
quick oven.
SPONGE HEARTS.
These are little cakes baked in
small, frilled-paper cases and
having a chocolate heart stuck
on the top of each. Cream one
cupful butter with one cupful
sugar, three cupfuls flour, two
cupfuls raisins. Add to butter
and sugar one cupful molasses
and one cupful milk with one
teaspoonful soda. Beat three
eggs and add flour. Stir in last
ly one teaspoonful vanilla. Bake
In moderate oven.
• FLOATING ISLAND.
Put one pint milk on to scald.
Beat yolks of two eggs, three
tablespoonfuls sugar, one of
cornstarch, wet with a little
cold w ater together, add to milk,
stir well and keep It from lump
ing. When It thickens well, turn
Into a glass dish and add one
teaspoonful vanilla. Put some
water In spider or deep pan and
let It come to a boll, then beat
the whites of the eggs until
they are stiff, then put a spoon
ful at a time Into-the boiljng
water until you have what can
be cooked at one time. A few
seconds will cook them. Do not
turn them. Remove them with
a skimmer and lay them care
fully on the float. Pieces of
bright-colored jelly placed on
the white of egg make an Im
provement in the looks of the
float.
.Dream Wife . TA w TA • Saya Men
or Efficient / 1/1 Tfl\T Wit / Y m Went Com
wife-wHioH, uoruinjuix
What a Pity So Many Husbands and Wives Make
Efficient Job Out of Matrimony Instead of
Happy and Congenial Companionship.
“0 NE °* t * le greatest troubles of matrimony,” said a man to me the other
day. "is that women follow their own ideals of what a good wife should
be, instead of trying to live up to their husbands’ ideal of a good wife. The
two are not often the same, and the general result is that the man feels as
you do when you are handed a large chunk of bread and butter when you
crave a luscious slice of plum cake.
“You may know well enough that the bread and butter Is wholesome
and nutritious, and that it is probably better for your stomach than the plum
cake would be, but there is nothing about it that piques your appetite and
that makes you cry for more.
"That is the way with my wife and myself. In any bench show of
wives my wife would register 100 per cent efficient and get the blue ribbon.
She is a good wife and a good mother. She la a good cook, a good house
keeper. She la industrious and thrifty. She is a perfect wife, according to
all of her standards. But, unfortunately, her standards and mine differ.
‘“I didn’t marry to get a working partner. Neither did I marry to get a
combination gas range, vacuum cleaner and savings bank. What I wanted
in a wife was a companion. My ideal of a wife is a woman who keeps herself
looking neat and pretty and who, when I come home of an evening, will have
taken the trouble to doll herself up for me, and have on something soft and
fluttery, and pretty slippers and stockings—who will look, in a measure, like
the girl I fell in love with, and courted, and picked out to spend the balance
of my life with.
• • • •
4< T WANT her to greet me with the traditional glad, sweet smile. I want
A her to fuss over me and make me feel that my relurn is the big event
of her day. I want her to be pleasant and agreeable and interesting and
entertaining.
“I want her to take pleasure in the things that I do and to like to go out
with me to places of amusement. And when we do go out to places of
amusement 1 want her to act as If she enjoyed it. I don’t want her to
Interrupt the most soulful passage In an opera to ask me whether I forgot to
put out the cat or to clutch me In the critical moment of a picture and
demand hoarsely if I think the house has caught fire and the baby is burning
up in its bed.
"And when I take her out to a restaurant I don't want her to pick out
the cheapest dishes on the menu, and when I order things that cost more
than 50 cents to poison the meal by counting up the cost and reminding me
that we could have got a ham sandwich at the delicatessen shop on our way
home that would have stayed our appetite Just as well as a $5 supper.
"Now, my wife’s conception of being a model wife is to work herself
to death for me and save every penny. Consequently, when I go home of an
evening she has cooked, and swept, and scrubbed until she has worn herself
to a frazzle and is nervous and Irritable. She is too tired to dress and fix
herself up. Besides, she considers it extravagant to waste a pretty frock on
a mere husband. Consequently, she is no household ornament on which I
can feast my eyes.
“She is too busy with her housework ever to find time to read, or to visit,
or play bridge, or to belong to clubs. She is down on the women who do
these things and who spend hours, as she says, ‘gadding the streets.’ But
as her Interests are confined to the four walls of her home she has nothing to
talk about, except the awful price of butcher s meat, and the incompetence of
servants, and how hard she has worked cleaning the attic and turning out all
the closets. A dull line of conversation, believe me!
"My wife considers that she is giving a star exhibition of the domestic
virtues when she pinches every penny and saves my money for me. If I ask
her to go on a little trip with me, she refuses. If I ask her to go to the
theater or out to take a meal, it is the same thing. ’Why spend money for
anything you can do without,' is her motto.
• • • •
GIN a word, my wife believes that ehe is being a paragon of a wife and
doing her full duty to me when she makes me physically comfortable
and saves every penny for me. She has never once taken into consideration
my individual character and temperament. It has never occurred to her
that I am a man who needs love more than I do bread, that I crave good
companionship more than I do good pie and that I am of a gay, pleasure
loving nature, and am more anxious to have a good time while I am living
than to leave a big estate when I die.
“The result Is that we are in a continual argument and quarrel over
everything, and because my wife is unattractive to look at my eyes rove
after other women. Because I am bored at home I seek entertaining
companionship elsewhere, and because my wife won’t go out with me I find
plenty of others who will and who don’t look at the price check as long as I
pay it.
“I know that there must be thousands of women in Just the same sort of
fix that I am—wives who are married to good men, who think that they are
good husbands, because they live up to their ideal of a good husband, but who
do not fulfill one single requirement of the woman’s ideal of a good husband.
"What a pity we don't scrap our own ideas of being good husbands and
wives and try to give satisfaction to those who are married to us! For, after
all they are the ones whom it is Important to please." DOROTHY DIX.
(Opyrifht. Jt>3s >
HOW IT STARTED
BY JEAN NEWTON.
Decimal System.
Based upon the 10 fingers used in
primitive counting, the decimal sys
tem is a method of counting or meas
uring, in which the standard unit is
divided into tenths, hundredths, etc.,
for the units below it and multiplied
by 10, 100, etc., for the units above it.
It is the bviß of the metric system,
which la international, and is particu
larly useful in reckoning for keeping
accounts in money. For to divide by
10 we have but to move the decimal
point to the left; for multiplying, to
the right. Not only the monetary
system of the United States but that
of almost every civilised country ex
cept England is decimal.
The workinig out of the decimal
system dates back several hundred
years, and is credited to the famous
fifteenth century German astronomer
and mathematician, Regiomontanus.
His real name was Johannes Muller.
He collected and translated tho old
Greek mathematicians and with his
own work in various branches of the
Bcienoe, notably in arithmetic, trigo
nometry and algebra, made a remark
able and colossal contribution to mod
ern mathematics.
“Regiomontanus" was on a mathe
matical mission when he died, having
gone to Rome at the invitation of the
Pope, Sixtus IV, to revise the calendar
when he ended his labors.
(Copyrifht. 1020.)
Grape Juice Whip.
Have ready stiffly beaten whites of
eggs and fold these through strained
grape juice until delicately colored;
serve in individual cups with a bit of
grape jelly on top of each.
OBEY YOUR.
DOCTOR.
The ‘'nastiness” (taste
odor, feel) is now gone
forever from castor oil
—just try
•J(pstor-
Kiddies think them
candy—so will you!
And they ARE! j
Tasty chocolate
coated patties with
creamy sweet center.
Fully as effective yet
absolutely
| CANDIED
Ei CASTOR On.-|
ASK your druggist fin them I
iMtftorp of gour J^amc
BT rmLIF FRANCIS MOWLAM.
MARIS.
VARIATION—Merris.
RACIAL ORlGlN—Norman-French
and French.
SOURCE —A locality—Also a given
name.
Here is a family name which may
be accounted for in several ways.
The simplest explanation lies in its
development from a given name which
was fairly popular among the Nor
man French, that of “Marless.”
But while this undoubtedly accounts
for the name in a great many in
stances, it does not suffice for all. It
is also traceable to the name of a
locality in Normandy, known as “le
Marais.”
In the first instance the early form
of the name is found as “Fitzmariess”
or "Fitzmaris" (which undoubtedly
also has developed in some Instances
Into Fitzmorris), the “fltz” being the
Normany development of the Latin
“filius.” meaning “son.”
In the latter, the early form ie found
as “de le Marais.”
But it is also a matter of record
that, in some instances, the family
name was brought into England after
it had already become a family name
in France, in the form of “Mares.”
v
jfte servUor-'
of beauty through
joutthejioursj
POUDRr COM PACT I
D fCOTV ’
is essential in the artistry of
beauty that the Compacte as well as
| the Face Powder he the exact shade
! which blends with and emphasizes the
individual colouring. In the new
I COTY Compacte you may have your
own correct flesh tone —in your
favourite COXY perfume odcur.
L’OMGAN PAMS CHYPRE EMERATJDE
STYX JASMIN - ROSE JACQUEMINOT
■^SOLD^T"ALL DRUG'AND' DEPARTMENT STORES
The Cheerful Cherui
CU'K.r *nd fur «kmes
•v
A lovely *te-a.dfVst
liskt
PerKttps our world is
too t
In some *t\r.dweller’s
wr /r\
.:'B .l/li
What Tomorrow Means to You
BY MARY BLAKE.
Cancer.
Tomorrow's plantetary aspects are
eminently favorable, not only for
business or professional enterprise,
but also for social activities and ven
tures of a personal character. The
signs denote that, barring speculation
and hazard, any proposition launched
tomorrow and on which intelligent
and consistent effort is expended
will ultimately be successful —not
without, however. encountering
obstacles and difficulties, which,
finally, will only serve as a zest and
an incentive to redoubled energy.
Any social entertainment promises to
yield gratifying results, and it is an
exceptionally good opportunity for
marriage, as all the indications point
to enduring happiness and lasting
contentment.
Children born tomorrow are des
tined, in the majority of cases, to
enjoy excellent health and posses ro
bust constitutions. There will, how
ever, be during the early years the
lurking danger of accident and more
than ordinary vigilant must be
exercised. Their temperaments will
be widely different. The girl will be
sympathetic, loyal, bright and have
a winning personality, and these at
tributes will win for her that "place
in the sun to which she is entitled.”
The boy will, on the other hand, be
reserved, distrustful of all, morose
and possess a personality that will
repel rather than attract. He will,
however, be ambitious and perse
vering. and by nflagging persistency
generally secure that which he covets.
Optimism, if tomorrow is your
birthday, is your mainstay, and the
courage of your disposition, even
though troubles galore may assail
you, is the delight and, at the same
time, the wonder of your many
friends. Your personality is an
overpowering one. and your strength
of will —its tenacity and its force —
dominates difficult situations where
others not so gifted would succumb.
You often convert what is an ap
parent failure into a palpable suc
cess.
You rarely, if ever, speak idly, and
though to some you may appear
heavy and by no means amusing,
you always mean exactly what you
say, and your word is your "bond.”
As a result, you inspire in those who
know you absolute confidence.
In your love .you are just as serious
and reliable. Lack of demonstra
tiveness is made up for sincerity of
purpose.
Well known persons born on this
dpte are John StephensoQ, manufac
turer: Stephen C. Foster, song com
poser; Felix Angus, soldier and
u Journalist: Calvin Coolidge. Presl
dent of the United States; Sophie
Irene Loeb, writer and social worker;
George Cohan, actor.
(Copyright. 1926.)
•
3toast Chicken With Olives.
Heat one tablespocnful of butter or
sweet dripping in a frying pan, add
three tablespoonfuls each of chopped
onion, celery and carrot and stir and
turn until lightly browned through.
Add this to one pint of fine stale
bread crumbs with one heaping
tablespoonful of chopped parsley, cne
teaspoonful of salt, one-third tea
spoonful of paprika or white pepper,
two tablespoonfuls of finely chopped
olives and enough melted butter to
moisten. Clean and stuff the chicken,
truss into shape and roast in a hot
oven for one hour and a quarter,
basting frequently with melted butter
and water. Stone and pound to a
paste two dozen large olives, add one
half cup of strained tomato and heat
in a saucepan. When the chicken is
taken from the oven, pour the gravy
into the saucepan and boil up sharply
until reduced one-third. Skim off the
fat, season with salt and pepper to
taste, add half a dozen stoned olives
and serve with chicken.
In Finland a boat that climbs out
of the water on rails and then pro
ceeds as a railway coach has been
invented.
FEATURES.
IN THE GARDEN WITH BURBANK
As Reported by Elizabeth Urquhart arid Edited by Luther Burbank.
Opportunity for Amateur.
“We made our list of intensive Mid
summer vegetables so rapidly, Mr.
Burbank, that I had no time to ask
you about several of them as we pass
ed them over—carrots for one:” I
ventured the next day.
“We might begin with one interest
ing and perhaps not generally known
fact about the carrot and itß first
cousin, the parsnip, which is. that
they are both biennials and do not
bear seed until the second season,’’ he
replied.
"The large root is well stored with
starch and sugar and is adapted for
so nourishing the plant during the
Winter that it will grow rapidly and
bear a large quantity of seeds.
“In growing carrots and parsnips
advantage ,is taken of this habit of
the plant by pulling them up the first
year, when the stored-up starch and
sugar may be used, and not allowing
them to live long enough to bear
seeds.
"Curiously enough, both of these are
descended from wild plants that are
poisonous, and in some cases if the
cultivated plants are permitted to live
over the second season they some
times develop a poisonous quality."
“Have you experimented with both
of these vegetables?" I asked.
"My work with the parsnip and the
attempt to produce types with
smoother and shorter roots has not
been altogether, though partially, suc
cessful, as the plant quite obstinately
retains its ancestral traits. In the
case of the carrots changes were more
easily produced and form and color
added to or changed as desired by
selection.
“These two vegetables offer oppor
tunities for some amateur to under
take their improvement.”
“How about beets?” I then asked.
“There is a great deal to be said
about beets, and their development
and advancement to the first ranks as
producers of sugar is full of interest.
"Until the last half century the
main supply of sugar came from the
sugar cane, which could grow only in
warm climates. This obstacle was
overcome by the Vilmorin brothers of
Paris, who. working on the knowledge
that the beet produces a sugar chemi
cally the same as the sugar cane.
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made various experiments in growing
the sugar beet as a commercial enter
prise.
“After many failures it was final!'
established that the beet could be
made a source of supply of sugar, atel
then the work was carried on by sci
entific methods, and. by selection
through many generations, the sugar 1
content of beets was raised from *;
per cent to 35 and 36 per cent, and
there is every probability that this
percentage will be increased by fur
ther improvement.
“My own work has been with seed*
from Kussian, German. French and
English varieties of sugar beets.
“With radishes, much work has
been done hv selection with the ©b
ject of making the roots uniform and
smooth and causing them all to de
velop at the same time. The expen
ments were made very interesting bv
reason of the great variability of the t
radish.
“The amateur will find great amuse
ment and valuable knowledge by ex
tending his experiments by hybrid!/
ing the common American radish with
the Japanese and Chinese, which
more nearly approach the original
types. Just plant the two kinds to
gether and the tees and wind will d© '
the crossing, but new types are ‘fixed
to come true only after several gener
ations."
(CoDTright. lt>"s i
Tomatoes on Toast.
The appetizing flavor and real food
value of vegetable toasts are not full-,
appreciated. Nicely browned pieces'
of toast served with piping hot tomata
sauce, for example, makes a delicious
breakfast or luncheon dish. If it is
desired to have the dish higher in food
value break a little cheese through the
tomato.
Vegetable Hash.
This is made according to whatever
bits of cold cooked vegetables are at
hand. The individual taste may cover
the combinations in selecting. Moisten
the hash with a little milk or cream
sauce. It is suggested that enough
celery salt or other spices with
dividual flavoring be used to givr*
character to the taste.