. names?
SATURDAY, JAR 14. .
HOME DE
....A
SCHOOL DAYS
,—
mm
r‘i E-S
M Metal brocades.‘ soft velvcis
and
a.
a temperature 50" lower than in a
smaller, thinner walled gas range oven
gutting 1!”. Western Newspaper Union.
iow‘lliiuiiiif
; EVENiilGGDWNS
“Alter you have been two weeks in
CM house with one 0‘ these terrible
handy man that ask their wives to be
one Ind wipe between the tines of the
Ital-t; and know Just how much rais-
htg bread ought to have. and how to
hang out I. wash so each piece will get
Iiho beet nun. it's a real Joy to get
Inn: to the ordinary kind of man."
WHAT TO HAVE FOR DINNER
A. a beginning for any little com-
of various
[may dinner a cockinll
grapefruit
kcis by cutting a
small
through
to the
it. scoop out the pulp and reserve
the filling. Take the grapefruit
In, one orange. a
using the f:uit Juice and sugar
mired together and cooled. Fill the
‘olls and garnish the top of each
Inndle with a sprig of mint thrust 7
.Jrough the top of the handle, or a
flower may be used for decoration.
White Cooklee.—’l‘ake one-half cup-
:t of shortening. one cupful of sugar. ~
to well-beaten eggs, two iablespoon- .
‘lifi of sweet milk. flour to make a
m" dough to roll. adding two tca»
moonfuls of baking powder. Flnver
filth vanilla. The recipe makes three
dozen cookies.
Dinner Cheese—«Put through a meat
grinder one-huii' cupful of stuffed
Olives. add to one cream cheese and
then well blendcd add to two cupfuls
O!“ grated American cheese. Scasou
mall with salt. roll in the form of a
king roll. Placc on n dolloy-covercd
taste and dccorule with sliced
mm olives. Place a checse knife
.3 the plate and let each serve him-
’if.
Grapefruit Jelly and Cheese-«The
grapefruit juice not uscd in tho cock-
Izll may be uscll the next tiny by
Ihickening it with a little gelatin
Ind when firm cut in small cubes and .
my with balls of \vl-lI-seusoned cot- .
0329' cheese.
Seaman Salad—Mix Number one
Ind onehalf cupl‘uls of salmon linked
with onc‘IlnIf t-llpi'lli of cclcry, two
athlcspoonfuis oi' chuppcll gl'ccn pep-
rt. one sllillll onion and salt and pop-
." to taste. l'ci—i‘ [\vn toiililim-S and I
'8' them Into (Iil't' and mix with the‘
mind, or cut ihcm iii quartcrs and use I
u a garnish. Arrange on il bed of'
ace and garnish with mayonnaise.
H.———_
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GROWLS OF A GROUCH ;
I always tell IIH‘ cvuugellsts that I I
am not anxiolls to go to heaveumaw
lust. not Just yet. ,
ii have nevcr made it a habit toI
marry Lillian Russell, vote for Bryan
[In play bagpipe music.
I think gluccrulc and grape—juice
lizhballs are llli insult to a pcrfectiy
mid. hardworking. trusting stomach.
I believe a man can become a very
great athlete by eating letim-e and
parsnips if he eats some meat along
with them.
I see newspaper picture.- of many
.mntiful women. but I rarely sce the
Mn of a beautiful woman who Is
.130 good-looking.
I do not care who becomes ministerf
In Slam. Just so it Is not myself. I
would rather stay here and be Just as
Glam without one pica.
I tee a scientist has announced
that parsnip: will preserve life. That
I. a good thing. for there is nothing
mine that I know of to recommend
"Ian—Chicago American.
Cocktail. — Makc ‘
b a s- '
handle,
center of a grape— =
little pineapple '
Mix well and add a sirup made ‘
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I An interesting Model of Black Chiffon
‘ to any other costumes.
ticeable Chalges in the
Newest Apparel.
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I MDDEIS [DMD AND STRAIGHI
Slender Lines Prevail in
Dresses From France—The Decol-
l-‘rom a cursory glance one gains the
impression that there is little differ-
ence between this winter's evening
dresses and those of last year, but let
one of each season appear side by side
and last year's gown will seem de
cidedly old-fashioned. noi'cs a Paris
iashion correspondent in the New
York Tribune.
In recent times the changes in fash-
ions have been so slight and so grad-
ual that we were scarcely cont-scion!
of then). Innovations are brought
l about gradually. This method is in-
finitely better than the old-time cm
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and Jet.
of causing an uphcmnl which iucanl
forcing slylcs so startling lIilil nom‘
but the extremist mloptcd tiiclll.
We have been talking or ioligcr IIIH'.~
in dress for so long a tiim- that the
subject set-ms a \cry old one. lint tilt
lengthened lines we talked and wrote
about two years ago are short in com
parison with those of today. Last win
tcr no dressmakcr placed the waist
line as low down on the hips as it is
now. ’i‘iicn there is the skirt, thc hcn-
of which almost touches the ground
doing its part in producing a longer
and slimmer efi‘cct. These skirts art
Iii-tier suited to evening dresses that.
Loose Model: for Uncoreeted Figure
French gowns are of the long
straight sort. This is the type of
evening dress most in use. While then.I
are many models with tight bodice:
and full skirts they are in the minor
ity. The appeal of the picturesque
which the latter possess. is not strong
enough to compete successfully with
its long graccful skirt and its simple
bodice hanging loowly i'ri m lhc shoul-
ders and biousing around the hips;
One reason why the evening dress
with tightfittlng bodice and full skirt
is not eagerly acccpicd ls~hccause it
is not suited to the uncorsclcd figure.
The loose. and in some cascs rather
untidy appearing dress. is in accord
with present-day fashions, keeping
pace as it does with progress and with
tile emancipation of women in dress
as in other lines. No woman wants to
return to Civil war times in her dress
any more than she wants to revert to
any phase of life peculiar to those
days.
Paris Fashion Writer Cite‘s lilo-i
Favorite
of the skirt. At each side. heading1
the lace panels, is a huge artificial rose
of red silk.
satins. and beautifully patterned silks
are used profusely. chcral models
cxploit lace in various ways. Di-ecoll
makes beautiful lace dresses of a very
stately type cut on the Italian Renais-
sance lines. Especially lovely are those
combining silver and black lace.
Many drcssmakcrs of importance
still favor black. but the pendulum is
swinging rapidly toward bright colors.
A number of white crepe drcsscs are
veiled with black lace. Frequently a
. black and “bile dress,'or the all black
or all white costume, has a girdle of
lbrigllt-hued flowers placed about the
hips.
In evening toilettcs the dress with
wrap to match is important. Velvet
gowns in high colors havc matching
TEMPERATDDEDE ~
(WEN IMPDIITANT
Many Factors Must Be Giv‘en
Serious Consideration in Bak-
ing Cake or Pudding.
GDDD WAYS DE MAKING BREAD
Ovens of Different Sizes and Construc~
tion Do Not Always Give Same
l'
' ' ‘ . . .‘ it‘t‘ects are ‘ l t Su et-
fl'uits is always coats oi cnpu inbuilt“? ‘ Résulte—Excel en an
acceptable ‘ f "n“ B°°°m“ M°r° ""7““ introduced in several of the cvcning ti Given.
G r a p e“! r u it Th" Season. dresses with accompanying wraps. : E
“‘— many of them \Ttll‘lii‘il out in black
. (Prepared by the I'niled S'ntee Department
of Agriculture )
and gold brocade.
NOYcIties of this season are the eve— ' it must he remcmhcrcd that there is
ning dresses of duvctyn in high colors. 1 no one method of illunaging ovcns
These should plan c. succcssflil for the Iwhich can bc e‘x‘pcctcd to prove inva-
half»ccrenloliious restaurant or infOI‘-,'riulii_v supcrior to all othPrS. ’l‘hcre
mal dinner dress. I are alwaysgit least two ways of baking
Scarves of Sheer Metal CIOUL gully given product. For instance. POD-
A charming cxample of the use of
slicer metal tissue> with a bright color
is a .‘indelciuc et )Iadclcinc model,
developed ill sapphire blue and silver
brocade. The long scarf attached to
the shoulders and again to the wrists ,
by a novelty bracelet is of a very!
sheer silver cloth. .
Brick red satin and silver are strik- t T“ Way. °f Baking Bread.
. . » . _ l-
inilll‘ combined in ll Charlotte model.I Similarly. brtad dough I"? ”:13“
The satin is interwoven with silveriio““d ‘0 ”59 until it has 50”"
An undprskgh of silver lacc ' more than doubled its original bulk,
and put into a hot oven (400° F. or a
I little morc). then tho heat rcduccd to
ilnish baking; or it may be pnl into a
moderate oven (3! ° F. to 373° F.)
before it is quite so well risen. and
allowed to complcie the rising proccss
while the oven is being heated up to
400° F. or a little higher. after which
the tcmpemture is reduced to complete
the baking process. lit-suits are cqually
,ovcrs are usually put into a hot oven
I (about 430° I-‘.). which is thcn rcduced
I in t'cnipcraturc about 50" 1'1; 3'91
: equally delicious popovcrs can be made
‘by putting thcm into a cold ovcn and
bringing the heat up gradually through
a somewhat longer time.
threads.
hangs several inches longer than the
dress. A band of satin embroldcred in
silver encircles the hips and extends
down the front. A ragged appearance
is given to the bottom by the silver
pctticoat hanging below the skirt. the
cinbroldered bilnd longer than the pet-
iicont and pancls at either side trail-
ing on the floor.
Ornamented With Lace and Flowers.
1
through which a blast of; hot air is
rapidly circulating.
lng principles in mind:
being equal.
2. The shape of the loaf or roll is im-
angei-food cake baked in a Turk‘s head
pan (center tube) wads a compara-
tively high temperature better than
does the same weight of cake baked
as an ordinary loaf. .
3. The composition of the batter or
perature. A plain loaf cake containing
(l. e. a “cheap" cake) rcqulres greater
care and a more gradually applied heat
than does a richcr cake; it should
therefore be put into a cool oven in
order to get the best results.
Different ovens vary somewhat in
the temperature neccssury for the best
results in baking, but the following
have been found gem-rally successful
in baking various products:
Oven Tern pet-aw ree.
Product to be Range of temperature
baked. over which it may
be baked.
Biscuits. baking
mwder ........... 400° F. to 500° F. '
Bread .550“ F. to «70° F.
Begin low and raise
temperature rapid-
ly. reducing mm,
or begin high and
reduce sharply.
Cake:
Angel food ”Nuns-200° F. to «n0 F.
(Jr put into 610' I“.
even. turn gal out
for 5 to 10 minutes.
lower to 313' F..
then at last nine
Mme. Jenny created a decided sen-I
nation by her frocks in fuchsia color-I
lugs shading from pinkish mauve to
the dccpcst fuchsia blue. These are'
of silk. trimmed with metal lace andI
tiuwers. each one having a matching!
“run of vclvct with a big ruch collar,
made of flown-rs. They are charming
from the color standpoint.
A few brown and hcige tones make
their appearance in the evening. Mnr- j
iini ct Armand have a model callctb'
Alcribilde dcvclopcd in beige satin with 5
.‘ill apron tunic and scarf slccvcs of,’
lace in matching shade. The tunic is
tumult-d ill a mind way to a girdle
of brown velvci placcd low on the hips
and is arranged so that the dress may
be worn without the apron.
An interesting model from Jean Pn-
ion. called l‘onchita. is developed in
a novi-Ity pi-imml silk. At the sides5
are long pant-ls of ivory lucc. Rows
of ivory Ill-\l'l‘lillli trim the lower half
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n Thermometer is Almost
{A Good Ove
‘ Indispensable.
RUO'I Ill "IIIII‘I‘ l'ilkl‘f if ilm proct‘dure
has Lil-cu propcl'iy fuiiowcil. is tllc opiu-
ion of the l'nlicd Silltcs ill-pllrlllll-nt
of Agriculture.
. ‘ \il‘i
rtA~i u.
, Again. ovclls of varying sizn-s and
W 7“ ’ :conslrllctiun do not always bakc in the
‘ 1‘ : Sillllt‘ “ ny. cvcn though the iilcrlnomo-
/é;o itcr may rccnrd tho- snmc tcmpcrnturc
, ill cvvry case- A joint \viii roast. or n
fcnlxt- or loaf of brcuil bake quite as
ill a large. llcavy ml-n (coal
‘ruligt’. llcmy “lirclt-ss" gas rutigc) at
_ \\ oil
to 870°.
(‘ookiee ...........8?..° P. to 406' 1".
(‘up cakes ......... 300° F. to .00“ P.
Gingerbread ...... 370° F. to 0G)” F.
Layer cake ........:!'l' i“. to 400° 1".
Begin low.
gradually.
“.23“ F. to 400° F.
Begin low. raise tem—
perature very (Tad-
ually at first. then
more rapidly.
Sponge cake ..... mu“ 1’. to «00° F. -
«See Angel Food.)
Custard ..............;‘ai” F. to 350° F.
0r set in pan of hot
water. and use 360"
l-‘. to 450° F.
....400° 1‘. to £00“ F.. then
331° F. to 30° F.
Sear at higher rem-
pernturee (or else
in heavy kettle or
skillet on top of
range) reduce
sharply and finish
at lower tempera-
tllrca.
Mutila- .............. 422° in all?” P.
Pastry (no Milt gun» «in F. to 475° F.
Plan (with fillings)..t3--‘~" l’-‘. lo: 7° F.
Put into hot oven.
lower when lt_be-
gins to color.
“I“
Loaf cake ........
Meet. roasted
Popovere ”.1603 F. to 360° F'.
Potatoes ............. «17° F. to 500° F.
Or at lower temper-a.-
t u r c 3. increasing
the time, i
Puddings .. ...... ....fi;'n‘v° l“. to «10" F. i
it high it: eggs and
milk. bake like cue- ;
hard. I
Roll: ......... too“ F. to 450° F. 3
Souffle ........... so)" P. to 400° F. (500
Custard.) ‘
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EXCELLENT WAYS T0 ;
. USE LEFT ~0VER MEAT
Three Suggestions tor Utilizing
Lamb and Mutton.
'PJJ 1.! J .
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Members of Family May Be Tired of
Having Roasts Served in Thin
Slices—Poached Eggs Will
Help Minced Concoction.
(Prepared by the L'nlted State. Department
of Agriculture.)
Coal rcnst lamb and mutton thinly
sliccd is excellent. but the family may
lii- tired of having the remains of the
roast scrvcd that way, or the pieces
may be too small to slice. in elihcr
ievcnt. these suggestions for utilizing
this kind of loft-over meat, offered by
food specialists in the United States
Department of Agriculture, will be up-
prcciated by the one who prepares
Winsome Brick-Red Satin interwoven
With Silver Threads.
EPIGRAMS FROM INDIA
Two pungent thoughts from
[hr-off India:
Money will buy a dog. but only
love will make him wag his tail
Different women are kissed in
Ciferent ways. Some let it hap-
pen: others help it to happen.
THOUGHT aunties
Trying to convert the
usually takes half a lifetime.
A soliciting committee discovered
what an enormous variety of people
there are.
majority
‘ Righteousness finally wins because,
“mess, after a time. becomes
.dl a bore.
Salvation is free. except that ea-n-
an fellow-creatures sometimes want
u make it compulsory.
As soon as some of the species of
weeds find out they are to he made
hateful, they will die off.
7 Too earnest a pursuit of happiness
. marries a handicap to--the "life
. and liberty" end of flying. I
If we realized how closely dress is
and always has been connected with
history we _would be more successful-
wlth it and would desist from all at-
tempts to march it into any other than
iIle natural channels.
Decolletage Become. More Mode-t.
Evening gowns. except for the most
formal occasions, are less decoliete
this year. Some have draped skirts.
lhe foundation skirt bclng about seven
inches from the floor. while the various
ways of hanging panels. points and
drapery from the low waistline to sev-
eral inches below the skirt. give a
most fascinating line.
In evening dresses Jenny features
flowing side panels which are a con-
tinuation of the sleeve. She intro-
duces an ingenious effect by arranging
the panel on one side of the dress go
that it falls from the front of the
sleeve and that on the other from the
back. She further accentuates this re
verse treatment by making the panels
of a contrasting material.
ding dresses from this maker, one in
white satin and another in silver lacei
show interesting and novel train:
which are a continuation of panels.
Fabrics are sumptuous and colors‘
are brilliant. An abundance of sheet
silver tissue is used for scar-ts and
trains, as well as tissues of gold and
silver shotgwith beautiful colon,- no.
lamp-amounting. V
TWO wed- I
Picturesque Shoe of Colonial Days.
If one is of the picturesque type
and has a taste for the picturesque in
buckles among the non-essentials for
they are essential to the completion
of the most picturesque shoe that ever
has been worn. The Colonial shoe
with its huge buckle has returned. Ex-
tremely effective are the large velvet
tongues in either brown or black that
serve as a support for buckles that
may be either square or oval. Fre-
quently brown velvet tongues are used
on black shoes.
Hatplns have been absent from fash-
ions for so long a time that it is pleas—
ing to see pin cushions on dressing
tables of fashionably dressed women
bristling with pins of jade. Jet and
glistening stones. They may have long
dangling pendants or be in ring or
oval form to match earrings.
Jewelers have had their eyes on the
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pieces. 1/ c u p t u i bread
. length of sleeves for the last year and 1 teéspoonful salt. ‘crumbs.
. a half to ascertain whether or-not the “ ‘easpmntu‘ 999' 1 683- '
bracelet will continue its prosperous p?" 5‘9”“ °’ “ate"
way. Apparently the advent of the
long sleeves has not had the effect on
the use of bracelets that was expected,
for although many long sleeves are
worn the vogue for the bracelet is un-
diminished. Among the recent models
are bands of pearls: clasped with
snakes. h i
with. ma;
dress, it is difficult to reckon shoe'A
egg!- in biannual studded .
the family‘s meals.
Minced Lamb.
Chop pieces of cold roast lamb flue.
. pint of chopped meat will serve a
family of five or six. Rub 1 tablespoon-
ful each of butter and flour together;
add 95 pint of milk. stir until boiling;
add tablespoouful of finely chopped
parsley. 1/9 teaspoonful of salt. and a
dash of cayenne. Add the meat and
stand over hot water until served. 11'
served on toast. trim the toast and
butter and cover with a thick layer of
the mince, making a little hollow in
the center. Into this hollow (if you
have plenty of eggs and want a
heartier dish) put a poached egg. Six
will be required for’this «quantity of
meat.
Steamed Mutton and Rice.
4 cups cooked or 1 Few drops
cup raw rice. Juice.
2 cups cooked mg- 1 ta’blespoonful
ton cutJnto small chopped parsley:
onion
Grease‘a mold or a bowl of about
1% quarts capacity. and line with
cooked rice. .Heat the meat with the
other ingredients, using enough stock 1
to make a mixture ,that is moist, but:
will hold its sl ‘
a carpet will cause the spots to dis-
appear.
properly. a
corner.
can be nicely cleaned
ground oatmeal.
by tying a thin pie
a thin cloth and ‘pu
griddle. r
a little caniphorat
#
in a salad.
will serve for a cover). steam or cook
in water cnough partly to cover the
mold until the contents are thoroughly
heated through. Turn it on a hot plat-
tcr. and serve with tomato sauce.
This recipe. it will be noted. suggests
the nsc of broad crumbs instead of
flour for thickcniug. a way of saving
broad which might otherwise be
wasted. and of having variety, as a
dltfcrent texture results than when
flour is used.
Cutlete~of Cold Mutton.
From a leg of mutton. cooked rare.
cm" pieces about the size of an ordi-
nary loin chop. These may he fried.
in a little fat. or eggcd. crumbed, and
fried in deep fat. or they may be
brushed over with the fat. and broiled.
The result is more like meat cooked‘l
for the first time than the ordinaryI
warmedmver meat. (.‘utlets so pro-3
y of the
pared may be served with an
sauces served with chopg
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Of iNiIRiSI I0
IIII HOUSEWIII
Itub streaks on poiislle
ed oil.
0 0
Avoid putting wet leav
d tables with
es of lettuce
The dressing will not cling
to them.
- oration because it is sli
the, and green in col'o
0| . .
Commeal rubbed on grease spots on '
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If a lamp is placed so as to reflect .
mirror will light up a dark
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Your light suede gloves and shoes ‘L
with finely
.- ..,‘
Angelica is a desirable cake dec-
ghtly sweet, ed-
1'.
t 3
You can grease y
I i???
081‘ griddle nicely
ceof beef sue: in
sstug this over me
3 O C
should
3 few
Choose temperatures with the follow-
’ 1. The larger sizes of loaf. roll, muf-
fin. potatoes and such usually require
lower temperatures for long pcrlods.
and the smaller sizes higher tempera-
tures and shorter periods, other things
portant. A half-pound sponge cake or
dough largely govcrns the baking tom:
comparatively little sugar. eggs and fat-
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;~salt.
' “i‘m new in the bootlegglng business,
" far-es, for all I know I may have so-
licited the judge."—-Birmlngham Age-
behest '-
L.
- W \
.1, ' \\\
\ \ \ \\...—» 6:,"
\ - New! Tani him
I 4132', u The bell blunt"
— \ ..
a..- _ -me....__hc
Va; rWMi' 1 hi
3c lav.
If ye break fallh with us who die.
i In i-‘lariders Field.
—-John McCrae.
\FOOD FOR THE FAMlLY
at dinner is:
Hominy With Olives.
little fat until golden.
cupfuis of cooked sump or a can
‘l‘ominy; stir until hot.
I _ ‘Vhf‘ii IIiI') gt 1%.
i .. .
0 ' ' ‘ ..
I three-fourths of a cupful of graiedi :“jm”. ”m." " ,. ‘
’! cheese. and when it is melted rcmme I If“? Emmfu; "k I]: ';
ifrom the heat before the cheese be- I ‘ m H" ' 1" ’f v‘ ’A‘
' comes stringy. Then add one-half cups "“f‘a “mm”
Iful of stoned ripe olives. chopped. 3°” "h' V‘” ' »
lSi-asnn and serve at once. 10“ if )cll v: v“ ~;
I ' _. lo \ioi'k.
I Scotchies. I L‘iiicss _\t-i. i.. . q
I Take two cupfuls of rolled oats. put . job. you n.2, ~ .. f
through the meat choppcr and brown eight hours , .
iliglltiy ill the oven. Take two table». You ,m, .I. . .. ..
I spoonfuls of shortening incited, one- I out (.f ”H. ”V,- .
ffourth of n cupful of molasscs, one-ifl “1.9;“ l!
Iteaspoonfui of salt. one-follrzll of 51" But “HIP“ -,.
iteaspoonfui of soda. Mix all the dry ! "so it “5w” ' ‘ I
,lngrcdlents. add the melted shorten- in tuning ll.
,‘ing and thc molasses and milk. Roll 31- k ,. ..- g
rst out ti. .t t-
thiu and cut in strips and bake :0 [1 t: In“ P '1 . p h
I minutes in a mollcrute ovcll. Icc cach l" '“ b‘ '1 ""
cake as it comes from the men with “Hod Id“) H" V K
sugar melted with a little water. , The! "‘4‘ ”'3‘ ' "‘ ‘r ,4
_. 38:37 :t‘l‘loris the} pm ' i. . =7
Savory Sandwich Filling. ' : “NF-0‘“. v" 1' ‘ l
Blanch onc-hllif cupful of almonds; ”“5““ “' 7"“ ‘ '
and brown them in a tablespoonful of. i““°““"““"‘ "“ '7 "“
cooking oil. Thcn chop fine. Scason: hours.
well with salt and paprika. and add; In «illicr “ink in
four tablespoonfuls of chopped pickles, 1 as Illll‘Iilgl mg I..'
one iabiespuonful of chutney. chopped. lllotlcy. 'I‘li-y m. w *l
Spread buttered bread with cream And iimc M4 in w 4
cheese softened and sprinkled with . is always :i cowl .-
clmpped almond mixture. This is suf—I Summon”. r; I ~:
ticient filling for a loaf of broad if the llnos haw my. vi. . , . . ii-
slices are cut very thin. I mcnse $ll\lllg of l ,, :i: 'w A!
— I 11109.
Liquid Yeast. ‘ No longer do“ :a "'4
Take four medium sized potatoes. a month. www.‘ . 1, i an.
washed. pared and grated. boll abouti going mm. 1A.”... \i- i . it
five minutes stirring constantly. usingi can go in h,“ ”I“. . r. -' “a
one quart of water. Add one-fourth of; “—0..“ slncd.
’ a cupful of sugar. one teaspoonful of} 'l‘how ”m“, “H h 3,. .m
salt. one dry yeast cake soaked in one~I Tllcv “nun' ”Hm” . 1‘» id
fOurth of u cupful of warm water. ori .1) la nonsidcwi-H- J . ' “a ‘ J... .9
one cake 'of compressed yeast may be; u ‘ ' h . .... ._ [lg-ll
used. When luke warm add the yeasti
and keep at same temperature for'
twenty-four hours. This yeast should
not be kept more than two weeks.
New Potatoes and Pens.
(‘ook small new potatoes and a
few sweet green peas In as little
\vatcr as possible. Make a thick rich
white sauce. stir in the. vegetables .
and serve with plcnty of pepper and
Copyright. 1922. Vi'estern Newspaper Union.
——_.( .
Conscience-Stricken.
"See here." protested the lawyer. “if‘
I‘m going to defend you, you‘ll have:
to drop that guilty look.”
“I can’t help it," replied his client.
and I have such a poor memory for'
Herald.
——-——0
IIIE CHEERFUL ‘CilERl/B
Dixwocid 0F sunset.
éoiored .s lee
And mystic. night: and
grading true,
l‘ly item‘s so Full of
ove. or you -——-
se this
mudlin outburst,
lease.
- P amt-I?
- ‘Ve shall not sleep. though poppies grow
DISH that is nourishing enough
to take the place of a main dish
Fry one small onion cut fine in? a!
Add three scant : rut-h
01" They rush lo -:
then add one-
. .....a/
Uncommon Sense '
—-—
By JOHN BLAKE
W
s~fi7m
m
i
.
M A K E
Al'lb‘t;
itss
M‘Ht‘.
Most plcl-lc .
to tlii-Ll'
In, .- s
you
n
‘..
you save, and your 1' ' '
to show a gratify» : '
|t‘(lll‘.' t‘“
__ (i
_. use.
LYRICS __gi= LIFE j
By DOUGLAS MALLOCI‘I ,
THE USU/“L U“
DO NOT wish 3: u r N» “that
For l‘il-bcs you i" 5 4'2‘ Eleni,
So much “0- hm . . h \t
so much “4‘ Wu J .u :1be w"
I Wish you only Moms '1. , '6
And glad day:- ill 7;“ .,..;.~. "-
us ‘Hi‘I
I do not wish .‘mi
They can't lvc alum; ~ ‘
But may the sun IIiJi' .~ i r~ W "‘r
The heart aer‘ ”N" 'f' I" . the!
You must have r‘m‘u'“. ““I ""‘“ '
show
. . . ,. II.
A silver lining shim min i ' ‘i
I do not “is-ll 3i"! "'l‘l.‘ "‘W'
i a- hand or MW“?
No toifl ‘Nm‘e
Th9)? are but pali'l’lsilt‘s. :.
\Vho live by oihcrs‘ pa I ‘ M“
NO, Something must your . .t i ii .
But may your labor hr :. .
i_\.
' A“ ll Ch
I do Mt Wish you. Il‘li‘lii.
Each day a day of still; _ h
I wish you only tl‘c:l~'urc.< 5‘1
As other men llaic won
And better friend am 1 im. they
\Vho “’iSh for you a clnudlcss wil-
I wish for you a moricst purl.
And simple joys for you: In
And then I hope with all H.‘ “A
That simple lli'clllu cow" :“W'
1 Wish you toil. and lllci‘lilm ' A”
The usual life. with life wWhL
(Copyright)
‘/ L
e1 Ad‘v".
Norwalk Chronicler