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VEGETABLE COMBINATIONS ARE GOOD
Corn, Beans. Tomatoes and Other Combinations Are Excellent. (Prepared by the United States Department of Agriculture.) After the abundance and variety of fresh summer vegetables lias dwin dled till one Is entirely dependent on stored and canned products, the ques tion of varying the monotony of cab bage and carrots becomes very reul. One way to do it is to serve combina tions of vegetables according to what is in season or on the pantry shelves. TI»e classic example of a mixture of vegetables Is of course succotash— corn and lima beans. During the sea son of fresli vegetables succotash is at its best, but even when both vege tables are canned, separately or to gether, or dried, the result is very good. Corn with tomatoes; corn with tomatoes and string beans; corn with tomatoes and okra, are all ex cellent combinations. Pea* Blend Well. Pens seem to blend well with other vegetable flavors, especially those which are slightly sweet. They are often served with an equal quantity of carrots, diced either before or after cooking. Peas In beet cups are both decorative and appetizing for some what formal meals. Peas with chopped cooked celery are usually liked. Instead of peas with carrots string beans may be used. String beans ap pear In many of the special meat and vegetable blends for which the United States Department of Agriculture fur nishes standardized recipes to 4-11 club girls. Okra is another vegetable that is relished even better in combination than when served alone. Okra with tomato and a suspicion of onion is ex cellent, either plain, scalloped or In a soup made of meat stock. Tomatoes may be stewed with onion and served simply as a vegetable or added to corn or okra or both in a meat, fish, or poultry stew; put in a baking dish with layers of bread, cooked macaroni, hominy grits, or po tato, »r strained and made into gravy. A very good stuffing is made for egg plant or peppers by first cooking chopped onion In butter and then add ing canned tomatoes and bread crumbs in equal parts, seasoning with salt and pepper. Combine Celery and Turnip. Equal parts of white turnip and cel ery cooked together make a palatable combination. Rutabaga turnips boiled with white potatoes and both mashed together are liked by many people. Cooked cabbage and white potatoes fried together was an old-fashioned dish which used to be popular ns “bub ble and squeak.” Sliced, boiled sweet potatoes baked in layers with apples are a little new to many people. Com binations of various greens often give good results. To spinach and chard may be added sorrel, mustard, kale, parsley, pepper or okra. Kale Is strong In flavor and is Improved by adding New Zealand spinach or beet greens. >. SUMMER STAINS AND HOWTO REMOVE THEM Department of Agriculture Sug gests That All Blemishes Be Treated Promptly. (Trcpaied by tha United States Department of Agriculture.) Possibly because wash fabrics seem to stain more easily than wool, or be cause summer clothing is less protect ed by cents, or because one’s occupa tions during the hot months ore dif ferent from those In winter time, sum mer garments appear to have n great er tendency to get stained. Farmers’ Bulletin 861, Removal of Stains from Clothing and Other Textiles, which may be obtained on application to the United States Deportment of Agricul ture as long as the supply lasts, sug gests that all stains should be trented as promptly as possible, for a fresh stain comes out more easily than on old one. Find out what made the stain. Consider the material before applying any treatment. Try simple methods first, and work very care fully. The best way to apply n bleaching agent is as follows: Place the stain over a bowl of hot water and apply the bleaching agent, a drop at a time. When the stain changes color, dip Into the water. Repeat until the stnln is removed. Neutralize with ammonia and rinse well. If the stain Is obsti nate, Immerse It in oxalic acid or jav elle water diluted with an equal quan tity of hot water. Neutralize with ammonia and rinse. Use Javelle wa ter only on white cotton and linen ar ticles. Some of the common stains that oc cur In summer time and the methods of removing them are listed below: Fruit and fruit Juices—Use boiling water; bleach if necessary. Grass—Use cold water; soap and cold water; alcohol; or a bleaching agent. Grease and oils—Use French chalk, blotting paper or other absorbent; or warm water and soap; or gasoline, benzine, or carbon tetrachloride. Ink—Try cold water; then use an acid or bleach If necessary. Iron—Use oxalic acid; hydrochloric acid; salts of lemon, or lemon Juice and salt. Mildew—If fresh, use cold water; otherwise try to bleach with javelle water or potassium permanganate. Perspiration—Use soap and warm water; bleach In the sun or with jav elle water or potassium permanga nate. Scorch—Bleach in the sunshine or with Juvelle water. Sirup—Use water. To Draw Threads. If threads draw hard and break easily when preparing a piece of fancy work, a little white soap nibbed on the wrong side of the linen is helpful. A lather applied with a brush is often convenient and does not harm the linen. Decorative Goldfish Bowl. A goldfish bowl of faint amber Is a decorative object, particularly when It Is fitted out with star fish, lizards, dolphlua, ate., all of gnyiy colored «Ims. PRESSING WOOLEN GARMENTS Department of Agriculture Advises Using Thick Cloth to Sponge and Dampen Goods. Many people have difficulty In press- ' ing woolen garments without making them shiny. The United States De partment of Agriculture advises using n thick cloth to sponge und dampen 1 the goods. Plaits or folds may he hasted in place, but the stitches should be drawn ns soon as the cloth i is steamed; otherwise the thread will j mark the material. Heavy Irons are : more satisfactory on materials such as used Jn men’s suits. Lay the thick, damp cloth over the material and then press. The appearance of woolen materi als that have worn shiny may be im proved by covering the right side of the material with a cloth wrung out of ammonia water (4 or 5 drops of ummonia to t quart of water), press ing with a medium-hot iron until the cloth Is partly dry, and then brushing the place vigorously with n stiff brush. | In silk and wool, wrinkles such as are caused by packing may be re moved by hanging the garment either out of doors on a damp dsy, or in a steamy room. AW Ground tiie House Keep a little bag of mustard and horseradish in the mouth of a pickle jar and the contents will not mold. a • a To use up left-over vegetables, cut them in pieces, moisten with a hot cream sauce and serve on toast as a luncheon dish. a • a Nut bread offers an appetizing i change in the menu. It is very nutri tious, und can be served, for Its food value, with a light salad. • a • / Vary the bread you provide for your family. Besides white bread remem ber to have bran, rice, whole wheat, rye and brown bread. Each has Its particular virtues. a • a Much rummagfng will be avoided if, on the week-end trip, the smaller ar> tides, such as handkerchiefs, hair pins, powder, etc., are put In a neat little box which will fit iu the suitcase. If you wont sheets to dry quickly, aa well us be protected against tearing by the wind, and be very much easier to take down and fold, fold them at the hemmed side and pin to the clothes line on the selvage. • • • Be sure to grease well the dishes in which cakes and puddings contain ing milk and molasses are baked. They are apt to stick. • • • It brings out the sweetness to cook fruits slowly. If you soak prunes over night and cook them over a low flame they will need no sugar. • • • Give the sun a chance as a bleach for your clothes. Put the clothes In the sunlight when they are wet and keep them moist until they art of IIm desired whiteness. OUR COMIC SECTION Indian Summer AW. KOL' STILl CA*fT CHER\ KOW DO YOO '3PEET ME ' TO MAKE A INJUN OUT J O’YOU IF YOU DONT^ HOL’ STIU-is^-^—— t NOWWOW \ wow-wow i BOO-HO-HO-HOO ' \ WOW-WOW/ J( HEY YOU.GET '-(OUTA THERE! 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OU TH' (0o HE VIHOVUS ViOVJ THM "M>VEETlS\VlSnVS UOOERH GOOO \ (SWAIUS •SOghRoB No, No, Bosco IfcoSCO, GET OUTTA THAT 'WASTE BASKET f i gave you all The chocolate There was —That'4 only The paper BOSCO/ - didn't i Tell you To get out oh That waste basket// - I GAVE YOU ALL THE CHOCOLATE THERE WAS — that's only The Paper n there _ »«*_J MX DlW'r you HEAR ME TfelL YOU TO KEEP OUTTA TrtlS BASKET-/ -- / There / NOW VOU KEEP OL'TrA | That basket — understand// fTTTtl roar ci«Vie €> Wcmni N.i^ypt Unww 1 \ MmZeiH— THE SORBONNE The Sorbonne is a famous college of the medieval University of I'aris, founded In 1253 by Itohert de Surbon, chaplain and confessor of Louis IX, and devoted exclusively to the study of theology. As an institution of learning it enjoyed u European repu tation from the Fourteenth to the Seventeenth century, but with the re vival of learning its Influence gradu ally declined. The Sorbonne was sup pressed In 1790 and its property con fiscated, but in 1808 it was reorganized by Napoleon 1 and became the seat of the Academie de France and subse quently (1810-21) of the faculties of science, theology and literature. In the chapel of the Sorbonne may be seen the tomb of Richelieu, designed by Lebrun, and executed by Girardon In 1004. Cold Greater Than Arctic's. Cold, many times lower than any temperature found existing naturally on the face of the earth, is used in making helium for the government’s balloons and dirigibles. By a secret process, natural gas subjected to tre mendous pressure turns to liquid at 317 degrees below zero, and the helium is drawn off. To change nitiogen gas into a solid would require a tempera ture of 353 degrees below zero. A piece of raw meat subjected to such freezing would shatter to bits. If dropped on a hard floor, while a pen cil would burst Into splinters.—Popu k lar Mechanics. SUITS AND GOAT-DRESSES; NEW DESIGNS IN NECKWEAR Hit'll slut!! it lie—ii suit or a dress—that Is the quest Ion that distracts the mind of tin? seeker after new tailored out tits, say the merchan dise men. The suit has keen rivals, especially the dressy u costume suits, in new two-purpose garments that an swer for indoors and out. When fall fashions inside their entry elaboration was the order of the day and women were lured away from the severe, man nish tailored suits. When it came to other types, the coat-dress challenged comparison—and often won out. lint only tlie end of tlie season will prove which contestant for honors will rammer record, because winter bring* rhe holidays and a catalogue of tlie*e pretty dress accessories might well be called “Suggestions for Christum* Shopping.” So far the most popular things this season prove to be novel ties In necklaces, bracelets, earrings, berets, gloves, hags, belts and ieck wear. The last Is not by any means least; It might even hold first place if com parisons were recorded. So long as neck treatments of frocks remain r» they are there will be a demand for collars and neck furnishing of some sort, to soften the unadorned neeli NEW TWO PURPOSE GARMENTS wear the laurels. The most mannish of tailored suits, made ol' tweeds and men's suitings, are asserting them selves; and have an undeniable dis tinct Inn. Coats are finger-tip or wrist length, single or double-breasted. Be sides this suit of severe Intent, smart wearers have donned the stock collar and sailor hat to he worn with it. Suits are also reinforced hy the senii i sports styles which achieve a victory hy the use of novel fabrics and spirited designs that will have their greut day when the winter tourist begins to tour. In the meantime other allies of tlie suit appear In such appealing models as ttint shown at the left of the illus | tration, with a Jacket of average lines. The plain neck line Is too try ing and severe—it needs to be softened and refined. Collars and tabs of net or lace nr line embroidery, or of com binations of these mediums, are there fore important. Three of the newest collars are shown In the illustration. At the top an epaulet collar, with cuffs to match, is made of net, with rows of val lace, slightly fulled, set on. The epaulet idea Is novel and becoming, especially to slender women. Below this model, at the right, is one of many bertha col lars. Lace tabs, tucked net and val edging compose it. The bertha collar appears with cape back extended sometimes almost to the waistline, and THREE OF THE LATEST COLLARS length, full sleeves, with fur cuffs, ' and a shawl collar of fur. It Is worn ' over a dress with the skirt poriion of ’ the same material as the coat und j the bodice of crepe de chine, match j Ing the skirt in color, and having a ! side-tie fastening. For suits of this | character one may choose velours, brocaded woolens, pile fabrics, broad | cloth (which is made with a stibeline j finish this season) and other fine fab ! rics. Coat dresses employ the same fab rics and some novelties. The spirited ; model pictured is of knit crepe and is j unusual but tasteful, its interesting ' points, literally speaking, are accented by the lining they reveal of crepe de ' chine in a lighter shade. J In fashion’s garden alii sorts of' ' pretty fu"belows and glmcracks bloom ! ail the time, winter and sum , mer. In winter they even outdo their I a popular style, with back and front pieces, leaves an opening on the s^»nl> dors, with the pieces developed wit'i either round or square outlines. At ‘he left of the picture a popular collar is shown, employing dotted net. val Insertion and edging and plain net in a plaited trill. As a rule, collars are made without cuffs to match. Gloves appear to be striving for a monopoly in fancy cuffs, both in street and sports models. The gauntlet <*uT. both in fabric and suede gloves, ride* a rising tide of favor and even knitted wool gloves, for winter sports wear, have taken up the idea of the fancy •vrist and are making the most of It. Hemstitching. Cotton frocks make effective use of hemstitching and drawn work. Fre quently a pattern is woven in con trasting colors In the open space ob tained by wide double hemstitching. Chinchilla Fur From Rabbits. Heal chinchilla fur Is difficult to procure, as the Peruvian government has prohibited the killing of chin chillas, and the ban will last for a number of years, reports the com merce bureau. Aa a substitute a tra rU'ty of rabbit whose fur resembles chinchilla is being bred in Trance. American buyers are purchasing tlieir skins in Paris In large quantities from some 200 breeders. Advance Hints. ('oats and dresses for fail einphastss the straight line. Coats are said to be shorter and belts are aor much to evidence. A dollar you have to pay baefc to twice as big as tbs one you borrow.