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I 'THE I?CHO’S FEATURE INEPARTMENT :
■ Bfl ■> A TALES I ■’ I KCIPES i I W\ HOME BEAIiIfUL | [ PLls| ■JI FW THE CTILDHEH | 1 | EBB THE BWSEWtfi } ■J I >M ILL '| | JwS ,ft Mi Ibli# 7 \ ""r.. J I “A special and urgent call for hos pital garments by hundreds of thou sands has just been issued by Acting Chairman Eliot Wadsworth of the Na lonal Red Cross. He says that the -all is ‘based upon recent cable ad vices from our allies,’ and that the sup plies are urgently needed. Here is what he wants; Bath robes or convalescent gowns.. .350,000 Bed socks, pairs 1 yd,ooo Handkerchiefs T* I ©, l Hospital bed shirts 650,000 Pajamas, suits 450.000 Shoulder wraps 3')0,000 Bocks, pairs 800,000 Ward slippers, pairs ... 250,000 “A constant supply of bandages and surgical dressings is also asked for by both Paris and Rome, but the call for hospital garments is si special demand. Just now they are for the wounded of our allies; a very little later they will be needed by American boys,” Nearly all of the things enumerated above can be made by a good needle woman without any special instruction. The Red Cross will furnish patterns and diagrams, or even samples, to those who volunteer to make them. Where an auxiliary is organized and ready to go to work, hospital garments may be given out to members ami volunteer workers to be made at home, or turned over to clubs and church organizations to be made in the required way and returned to the auxiliary rooms in ten days. All materials are furnished by the Red Cross and paid for out of the membership fund and donations. The newly organized auxiliary will find enough work to keep it busy as js Miss America and the Fabry Tam. The gallant and dashing Colonel Fa- Dry —the “Blue Devil of France” —made his how to America in a hat as dash ing as himself. Nothing in a head covering ever seemed so exactly suited to its wearer as the daring tain with which the great French soldier chose to crown his head. Its style was alto gether too captivating to pass with mere notice; immediately the Fabry tam appeared 4n smart millinery shops and on the heads of smart women. Now, If one knows how to wear it, there is nothing in headwear more cap tivating than a tam. Miss America knows that it has a little air of rak ishness which is offset by the hand some velvet in which it is developed. The shops are showing it with decora tions of several different kinds, and with velvet scarfs and bags to match. In the picture the Fabiyr tam is shown made of blue velvet with con ventional flowers in colored yarn, done ja cross-stitch, for decoration. The scarf is merely a strip of velvet with pointed ends and lined with silk. The ends are embroidered with the cross stitch in yarns and finished with silk balls suspended on silk cord. The balls weight the ends and the scarf fastens with a snap fastener, about the throat. To this pretty set of cap and scarf a hog to match may be added. It is as long as the war emergency lasts if it confines its work to making surgical dressings and hospital garments. The military hospitals Nv ill use enormous quantities of dressings and : need great numbers of hospital gar j ruents. Directions for making supplies j can lie secured by applying to the Red j Cross cluipters In the following dis | tributing centers: Boston chapter will supply requests i from all Now England states except ; Connecticut. Address: Miss Ellen T. Emerson, 8H Newbury street. Boston, j Mass. New York chapter: New York, Con necticut and New Jersey. Address: Mrs. Belmont Tiffany, 411 Fifth ave nue. New York city. Philadelphia chapter: Pennsylvania and Delaware. Address: Mrs. John H. Gibbon, 221 South Eighteenth street. Philadelphia, Pa. Baltimore chapter: Maryland, Vir ginia, North Carolina and South Caro lina. Address: Miss Elizabeth Clark. 1025 Belvidere terrace, Baltimore, Md. Cleveland chapter: Michigan. Ohio. West Virginia, Kentucky and Tennes see. Address; Mrs. Adelaide McKee, 2525 Euclid avenue, Cleveland, O. Chicago chapter: Indiana, Wisconsin, Illinois, Minnesota, lowa and Arkan sas. Address: Mrs. Phillip S. Donne, 67 East Madison street, Chicago, 111. San Francisco chapter: Washington. Oregon, Nevada, California and Ari zona. Address: Mrs. Thurlow McMul lin, 2200 California street. San Fran cisco, Cal. simple as the scarf, and the whole set is not too difficult for the average needlewoman to undertake to make. The bag Is gathered near the top over a silk cord that is long enough to pro vide the means for carrying it and finished at the bottom with silk cord and ball. Many a fair head will de light to honor a great soldier of France by wearing the Fabry tam. Practical Sewing Kit. One of the small wicker suitcases, the size that children carry, can be turned into a practical sewing kit. It would be convenient for veranda sewing and vacation days, as it can easily be carried about and so fitted up that ail the materials for mending, sewing or embroidery would be a hand. Sewing Machine Aid. Take a board that will fit easily in the machine drawer and drive finish ing nails in it at regular intervals about two inches apart. Put your spools of thread on these nails, with numbers up, arranging white thread on one side, colors on the other and silks at the back. NrirooEi vl WRY TALE OAF FAMILY. “Ever since the Bogey family had come to visit their cousins, the Gnomes,” said Daddy, “the Elves had been trying to get hold of their cousins the Oaf family. “ ‘I know what we will do,’ said Effie Elf. ‘We will get Fly-High and take a trip to Oafland.’ “The other Elves thought it was a fine scheme and they v asked the Gnomes and Bogeys if they would like to join the flying trip. “Now Fly-High, you remember, is the special bird of the Elves. He has a great red body and enormous black wings. “‘Come Fly-High,' called Elbe Elf. And from somewhere —no one could hardly tell where —Fly-High swooped down into Elfland. “‘Here I am,’ said Fly-High. For as Fly-High is only a bird of Elfland he can talk, and very often he explains the trips the Elves take. “‘Hurrah.’ said Effie Elf. ‘We want to get our cousins, the Oaf family, to join our parties.’ “ ‘A good idea.’ said Fly-High. “‘Will you take us to Oafland?’ asked the Elves. “ ‘By all means.’ said Fly-High.. “‘Shall we start right away?’ asked the Elves. “‘I am ready,’ said Fly-High. ‘I am just anxious for a good fly. T want to Every Little Oaf Came Forth. stretch my wings and feel the wind against them. And I want to feel all the little Elves on my back.’ “ ‘That’s our wondrous Fly-High,’ said the Elves, dancing happily about. ‘But Fly-High, do you suppose there would be room on your back for the Bogey family and the Gnomes? A great many of them want to go with us.’ “ ‘Certainly, certainly,’ said Fly- High. ‘Let’s be off.’ “So all the Elves and a great many of the Gnomes and Bogeys climbed on Fly-High’s back and his broad black %vings spread way out until every little creature had a fine, soft, feathery seat. “‘We’re off at last,’ said Fly-High. “‘And let’s go fast,’ said the Elves. “ ‘We love to fly,’ said the Gnomes. “ ‘And high, so high,’ said the Bogey family. “They passed many birds they knew and they all sang out: # “Hello. Heisrh-ho. Through the air we go.” “And the birds chirped and sang when the Elves. Gnomes and Bogeys passed them. Fly-High didn’t frighten them for they knew ho was the bird of Elfland. “At last they reached a lovely cool, marshy ground. “‘Here we are,’ said Fly-High. “‘Have we really reached the spot?’ they all asked, for they saw not a sign of a living creature about. “ ‘lndeed we have,’ said Fly-High. T never lose my way. you know.’ “ ‘That’s true,’ they all said, but they were very much puzzled. “ ‘l’ll tell you what we had better do.’ said Fly-High. “‘What?’ they all asked. “‘T will beat time with my wings,’ said Fly-High, ,‘and you must all sing this song: “We knew you are sad. ’Cause folks think you bad. Hut we know you’re not. So appear on this spot.” “And every little Oaf came forth from the hollows of the trees, from be hind ferns and from every single place wherb they had hidden. “ So many people think,’ they said, ‘that we are quite dreadful. They think that we change into queer creatures with bad dispositions. But that is all wrong. We love dressing up and act ing different parts. But never mean parts —oh, no. never, never!’ And every little Oaf shivered at the very thought. “‘lt’s one of those dreadful ideas,’ said the Bogeys, ‘that get around. They have often said we’re the same way but the Gnomes asked us to visit them to prove we were nice, and so won’t you join our fun too?’ And the Oaf family were happy to accept.” % ___________„_ mm. Did You Ever Think? Did you ever think, dear, that a kind wprd put out at Interest brings back an enormous percentage of love and appreciation? That though a loving thought may not seem to be appreciated, it has yet made you better and sweeter because of it? That the little acts of kindness and thoughtfulness day by day. are really greater than one immense act of good ness shown once a year? That to talk and talk and talk about yourself and your belongings Is ver tiresome to the people who listen? THE SEA COAST ECHO, BAY ST. LOUIS. MISSISSIPPI Hint iga KITCHEN pH CABINETta Thera are girls who are dark. And girls who are fair. And girls who have all sorts of looks; There are girls who are serious. Girls debonair, But where are the girls who are cooks? THE WHOLESOME FIG. Figs find a large place in the dietary of many people and whether freshly plucked or dried, ✓ is able to get the fruit fresh in its prime, there are many most delicious dainties that may be prepared from them, however the dried fig lends itself to so many delightful dishes that no one need deny himself a few fig dishes. The following dishes may be prepared equally as well from the dried figs as the fresh, provided they are freshened by soaking in fruit juice. Fig Omelet.—Cut small pieces of figs ki pieces and stew them in a lit tle sugar and water until tender. Beat the yolks of four eggs until thick, add ing a tablespoonful of cold water to each egg, fold in the stiffly beaten whites and pour into a hot omelet pan, sprinkle the figs over the top. fold and serve with the hot sirup. Pickled Figs.—For this recipe use freshly picked ripe figs. Wipe care fully and use only those that are per fectly sound. To ten pounds of figs take five pounds of sugar. Put the sugar with three and a half cupfuls of water, and six cupfuls of vinegar, two tablespoonfuls of cloves, four Inches of stick cinnamon Into a sauce pan. When it boils 20 minutes lay in the figs, boil until tender, skim out the figs and place them in a fruit can. Cook the sirup until it is quite thick. Strain over the figs and cover when cold. Fig Filling for Cakes.—Wash and dry half a pound of figs, then put tlera through a meat chopper. Cook them in a double boiler with three ta blespoonfuls of water, two of sugar, a tablespoonful of lemon juice, until It forms a smooth paste. Add a table spoonful of vanilla extract or fruit juice, and spread between layers of the cake. A split fig dropped into a otp ful of custard and cooked in it adds to the flavor and nutrition of the cus tard. Figs are used in lemon jelly, figs as chopped fruit in cake or drop cook ies. as a confection with fondant, or mixed with chopped nuts and packed into jelly glasses they make delicious filling for sandwiches. This will keep for weeks if kept in the ice chest. It is never wise to make too large an omelet as they do not cook through well. Two small ones are much more satisfactory 'when more than six peo ple are to be served. Peaches, plums apricots. Ripe fruit of every kind. Every year is packed in bottles Sweetened up for winter time. GOOSEBERRY RECIPES. We gladly welcome the delicious fla vor of the gooseberry, putting it up in the form of jelly, jam and as a spiced fruit, but not many know how good the ? berries really are. |~§P— ■•"Green Gooseberry Chut \/S% j ney.—Take two quarts of /X-JV\=3s gooseberries, two quarts ~ of vinegar, one pound of mustard seed, a quarter of a pound of salt, IV2 pounds of brown sugar, one pound of seeded raisins, one pound of tomatoes, four heads of gar lic and an ounce of red pepper. Boil the gooseberries in a quart of vinegar until the mixture is a pulp. Crush the mustard seed, chop the garlic, raisins and tomatoes. Add to the pulp with the sugar and salt. Boil together for 15 minutes, and when cold add the other quart of vinegar. Bottle and seal. Butter several slices of bread, lay in a baking dish and pour over sweetened gooseberry sauce. Bake until the bread has absorbed the juice. Serve with or without a meringue. Gooseberry Jam.—To every pound of gooseberries add three-quarters of a pound of sugar and to every three pounds of fruit add one cupful of cold water. Top and tail the berries and pot them into a preserving kettle with the water; cook slowly, then when boiling, let them boll rapidly to soften the skins; after 30 minutes add the sugar and cook until a little tried on a cold plate Jellies. Put into jars well covered. Jam will beep without seal ing. Gooseberry Roly Poly.—Roll out a thin pastry very thin and heap in the center two cupfuls of well-washed and stemmed gooseberries, green ones; add a half cupful of raisins, and roll up in the crust. Let the laps of the crust come on top of the pudding. Place In a deep pudding dish, cover with a cupful of brown sugar, two tablespoon fuls of butter and a cupful of boiling water. Place In the oven and bake an hour. Stewed Gooseberries. Wash, top and tall the berries, using a cupful of water to each pound of berries. Put, them on to cook., Cook until soft but not broken, then carefully pour off the water and add a half pound of sugar to It. Simmer 15 minutes, then when cool pour over the berries in a glass dish and serve. There are no friends like the old friends To calm our frequent fears When shadows fall and deepen Through life’s declining years. EMERGENCY DESSERTS. Every •housewife has felt keenly the problem of providing a suitable des . sert when unexpected company drops in just before dinner and the dessert will not be enough- to go around. * 1 Minute Pud and in g.— | This is a great favorite with children, anil when J the little visitors want to stay to dinner, give them this dessert. Put a pint of milk into a pan or dou ble boiler; add salt and when it begins to boil sprinklejn a little flour, stirring it constantly. Continue adding flour a little at a time with constant stirring, until the mixture becomes too thick to take any more. Serve hot with thin cream sweetened and flavored with cinnamon. Pineapple Cream.—Cut a pint of pineapple cubes, chop fine a cupful of walnut meats, add a pint of marshmal lows cut in quarters, whip a cupful of cream until stiff, add a little sugar and two tablespoonfuls of good boiled dressing. Mix all the ingredients to gether and serve with small cakes. Birds' Nest Pudding.—Half-fill a deep pie plate with sliced apples, peaches or any desired fruit and cov er with a thin batter, using sour milk, egg, a little shortening and soda. If sweet milk is used, baking powder sift ed with the flour is added instead of the soda. Bake until the crust is brown; turn over on a plate and sea son the fruit with butter and sweeten to taste. A grating of nutmeg or a lit tle cinnamon is added for flavoring. Serve with the cream if desired with out any seasoning of butter. Lemon Pudding.—Mix together a cupful of sugar, the grated rind of a lemon, a cupful of sweet milk, one and a half slices of bread crumbs, one tea spoonful of butter and the beaten yolks two eggs. 801 l the mixture until it is nearly done, then add two teaspoJTi fuls of cornstarch which has been mixed with a little cold milk and cooked; add the juice of a lemon and pour into small dishes. Cover with a meringue cooked over hot water, us ing the two whites of the eggs. This is lemon pie without the pastry. Add two tablespoonfuls of sugar to the whites, after they are well beaten and drop by spoonfuls on the top of boijing water. - > Better to search the fields for health unbought than pay the doctor for a - nauseous draught. GOOD GREEN THINGS. Vegetables for salads, such as beans, carrots, kidney beans, beets, asparagus and all of minced parsley, all add to the flavor. Salads well prepared and garnished are the most popular of all dishes. Fruit Salad.—Line a salad dish with crisp lettuce leaves; take three pieces of sliced orange and dispose around the side of the dish; fill in with slices of banana and about six strawberries; cover with whipped cream and place one or tw y o red cherries on top. Another Fruit SalSd.—Mix together one cupful of chopped apples, one cupful of chopped celery, one-half cup ful of chopped nuttneats, and one-half a cupful of seeded grapes, cut in halves. For the dressing beat an #gg, add an eighth of a cupful each of lemon and orange juice, one table spoonful of pineapple juice, one-half cupful of sugar, then cook in a double boiler until it thickens, stirring all the time. Serve on crisp lettuce leaves, Adirondack Salad.—Take a can of peas, one-half a pound of cheese, one teaspoonful of chopped piraentoes, four pickles, and salt to taste with two thirds of a cupful of mayonnaise dressing. Drain the liquor from the peas, choj) the pickles, cheese and plmentoes into small pieces. Marinate the ingredients separately with French dressing for one hour, then mix The ingredients ami add the mayonnrisc dressing just before serving. Oamish with parsley and stars of pimento. Cabbage Salad With Cream Dr?-'- ing, To two cupfuls of cooked cab bag' fipe!y chopped add a half tea spoonful of salt and r dash of raprikn one tcf.spocnfu! rtf rttgar. a pvtspoou ful of vinegar, two ta ? ks of celery fine ]y rui '* ’ -a’-m?>o,vTifuis o w?r.Tf*d cr'aov sil tog* the: V\ e'• .V JT'-i - r ”* - '•fe-'* ■ ■.?'•• ' ■ * ** ...cm An Effective Way to Train Roses. WORK IN FLOWER GARDEN By L. M. BENNINGTON. Seeds of the cannas, nasturtiums, .•ypress vine and other hard-wooded seeds are benefited by soaking in hot water for 12 hours before planting. When spraying the orchard, do not neglect to spray the roses, shrubs and small fruits. It will do them a world of good. Experiment with flower “novelties.” but do not “bank” on them. Don’t trust seeds to cold, wet soil — wait until the earth is dried and warmed by the sun. Be sure to start the late-blooming an nuals in the house. For instance, the cosmos. Try a few of the summer-blooming bulbs and tubers this year—tuberous rooted begonias, caladinms. dahlias, cannas, tuberoses, etc. They are sat isfactory summer bloomers. The following plants will flourish on the shady side of the house: Ferns, pansies, sweet nlyssufii, wandering jew, mignonette, torenias, forget-me-nots, primroses, miraulas, begonias, fuchsias, heliotropes, plumbagoes and gndetias. These thrive in the sun: Verbenas, nasturtiums, phlox, petunias, nigellas. geraniums, candytuft, cypress vine, thunbergias, hyacinth beans, morning glories, and in fact almost all of our bedding annuals. Have the sweet-pea bed two feet wide, and as long ns wanted. Manure it heavily, and sonde it deeply. Run two furrows down the center six inches apart and ten inches deep, and All with leaf mold or well-rotted manure. Mix this with the surrounding soil, and then plant the peas one inch apart and five inches deep. Cover with soil and firm it well. If stocky cosmos is wanted, begin to pinclfc out the end of the stem when the seedling is five or six inches high, and so treat every shoot until the first of Au gust. The first year a rosehed gives small returns. Cover the bare soil by plant ing pansies, phlox or verbenas between the bushes. Should the rose branch out freely, the annuals may be re moved. Moon vines that have been raised and forced by the florist, must not be planted out before the very end of June —preferably early July. The? need heat and plenty of water to do well. Those who contemplate a pit or cold frame for violets next winter, should at once procure strong, healthy plants from the florist. Set them in a spot which is shaded the greater part of the day, in light, rich soil. Carefully piek off all runners and flower buds, should they appear. This will throw all the strength of the plant into the flowering crown. Keep the soil stirred, and see i swc. Peas, that it gets a soaking twice a week, should the weather be very hot and dry. If you want really fine roses later on, do not neglect to fight the insects. A bath of whaleoll soap may secure you a line crop of blooms. GROW VINES AROUND THE HOME. By LIMA R. ROSE. Try growing honeysuckle vine about the outhouses or porches. Its habit of growth admirably fits in for screening purposes. It does not grow rampantly enough to make constant pruning and clipping I necessary to keep it within bounds, hut i it covers a screen of ordinary height with a thick mass of foliage that will j he found entirely effective in hiding unsightliness or protecting the Inmates of a home from the observation of passers-hy. When in bloom it challenges the | admiration of those who pass ordinary plants by without attention, and when I out of bloom it is even much more at tractive than the ordinary average vine, because of the density of its foliage anti its graceful habit of growth. Before any plant can I--' grown with success the soil must he right. Heavy soils can he lightened by Incorporating them with sand, loam, anything that will make them more porous. Wood and coal ashes will answ >r this pur pose to some extent. Old mortar is excellent. And what ever you find available, and work it into the original soil until its heavy condition is relievo.!. At tlm same time add plenty of fertilizer of some kind and work this in. too. Use leather instead of cloth its tn Ic ing vines to the wall, ('loth will !-■*,- : dom last longer than a season. Tlmn if the vine has not found s-cae per manent sort of support for itself t ; -re is danger of its falling down, and one.; down it will he found almost ir pos sible to put hack in a satisfactory manner. Asa basis for vine support, try wire netting, if possible fasten the netting to the cornice above and then t•• ak< - 1 in the ground below, drsiwing It as | tight as possible. Where this is done there will he a space between the walls of the house and the vines through which the air can freely cir culate. This will benefit the vine . 1 will not in,into the walls. Honeysuckle is only adapted to the lower story of a house. Taller growing vines are necessary where one wants the vine to extend to the roof. Tins matter of vines about the house is worthy of careful attention and once you have made up your mind what you want to grow—go ahead.