RURAL
SPORT HATS ARE GAY IN COLOR;
NEW FROCKS STRESS FEMININITY
0 jie sure. a h at may ap p ear "oh,
but is It? "Tlx true,
at first glance, to th e uninltluted,
t ,en the most sophisticated hand-
worked hat may look th e p a rt of
•pre,! simplicity." but try to copy it.
Aye, there's the tefct! Study th e de
sign, count the stitches, then let the
verdict be given. "S titches" did we
“Strokes of the brush,” would
he Just as correctly spoken, for hand
T so simple,”
„ It Is time to buy a new frock for
E astertid e draw s near. W hat shall
Its fabric be? Comes the answer
straig h t from fashion's headquarters
—choose some one of the duruhle
yet sheer m aterials, for the thin silk
weaves are going to be very stylish
this season. In the d ark er colors
they are thoroughly practical, and
navy blue p articularly gives p ro m is e
of w idespread vogue. The last word
" •
’•tp .
7
E N T E R P R IS E
USE T H E R M O M E T E R
KITCHEN ■
IN B A K IN G C A K E
I : CABINET : I Right Temperature Depend*
<<-. lyjff, Western
«paper Union.)
T h e co m m o n th in g » o f Ilf« a r e a ll
■o dear:
T h e m<>ou » » o ft ray» th a t th r o u g h
th e le a v e » do sh in e ,
T h e m o r n in g ’s su n on g lis t e n in g
w a v e s so c le a r,
T h - . loud» o f g o r g e o u s hu e ara
m in e and th in e .
— E d ith L o u ise F a r r e ll.
on Kind of Leavening.
<^ r*i>ar*4 by th* United S t a t e s Department
of Agriculture.)
More cakes a re spoiled in the b ak
ing than even a hungry schoolboy ever
dreamed of. says the bureau of home
economics of the United S tates De
partm ent of Agriculture.
The heat of baking does five things
WAYS WITH MEATS
to cake batter during baking. It
speeds up the baking powder or other
Common wients m«v lie so prepared chemical u*ed for leavening in form
th at they seem quite different and un ing gas and so causes the cake to rise
usual.
It makes some of the liquid in the h at
H aricot of Ox ter change to w ater vapor, which also
tail».—Cut three aids In leavening. It hardens the pro
oxtails into four- teins. particularly the gluten in the
inch pieces, ad d flour ami the albumen of the egg so
oue half cupful of that after the cake rises it sets anti
carrots, the sam e rem ains light. It cooks the starch in
of minced onion the flour and takes away its unpleas*
and four table I ant raw taste and browns the crust.
spoonfuls of any I The chief knack in baking then is to
good fat. Cook ten minutes, add four | regulate the tem perature so th at the
tablespoonfuls of (lour and four cup i cake will set as soon ns enough gas
fuls of stock or w ater. Cook one hour, ' and w ater vapor have formed, hut be
season with salt and pepper. Serve fore they have time to escape or con
the vegetables In the center of a p lat dense.
Tiie right tem perature depends on
ter with the oxtails around the edge;
garnish with potato balls and parsley. the kind of leavening, w hether the
Lyonnaise Tripe.—Cook two table- batte* ’« thick or thin, and on the
spoonfuls of minced onion in two ta
blespoonfuls of butter. Add two cup
fuls of cooked tripe, cut into strips,
cook ten minutes. Serve on buttered
toast, sprinkle with salt and pepper,
dot with bits of bu tter and garnish
with finely chopped parsley.
Stuffed Calf’s H eart.—Wash the
h eart and remove the tongh portions;
till with stuffing used for chicken,
sprinkle with salt and pepper, dredge
with flour and place on a rack In a
hot oven to roast for two hours. B aste
while roasting with beef stock or hot
| water.
Baked Sw eetbreads.—Parboil the
Considerable Quantity
of Scrapple Often Made
On farm», when hogs are killed. It
is frequently the custom to make uaa
of the head» and som etimes the
hearts, by combining them with corn
meal to make scrapple. A consider
able quantity is generally made up at
once, and as the farm household Is
often large in number, and there are
also storage facilities for foods not
immediately used, this is the most
convenient practice. For small fam i
lies, and those living In cities, w ith
out good storage space, the am ount of
scrapple from even one hog would be
more than could ordinarily be dis
posed of.
Those who enjoy the flavor of scrap
ple, however, may make it with lean
pork, using pieces which Include some
hone to help “Jelly” the loaf. They
may thus have scrapple In any desired
quantity. The United S tates D epart
ment of A griculture gives the follow
ing proportions und directions for
making it:
Scrapple.
2 p o u n d s le a n pork, p a r t m e a t and
p a rt bone.
2 c u p f u ls c o rn m e a l.
2 te a s p o o n fu ls s a lt.
1 te a s p o o n fu l p o w d e r e d s a g e .
W a te r .
Pigs feet may he used for p art of
the meat. Cook tile pork in tlie w ater
until tiie meat can be removed easily
from the bone. Remove the meat, cool
tiie broth, and remove the fat. Re
duce the broth to about two q u arts or
add w ater enough to bring it up to
this amount, und cook the corn meul
In It. Add the meat finely chopped anil
the seasonings. I’aek in enainelw are
bread tins or other suitable molds. Cut
Into slices and fry when cold and firm.
Beef may be used In the sam e way.
Celery Is Particularly
Crisp in Cold Weather
N e w h e a lth
in T a n la c
"Two rears a fe t
n'a> l ra"t,c i™ "
lots of sleep. and
tfiw
. V
^ ■8$? <
.»
j
fc, ,
» s r f ■ r« d «c(»4
arreosj»«».
“ Tanlac has hul/t
me ttp from 129
th s .lt IS 2 lbs.
" I eat atsj sleet
liheachilj—»ever
fell better. “ Mrs.
K. O. Hair J. Mil-
w atsltt, H is.
T his statem ent merely backs up
w hat over one hundred thousand
grateful users have said uhout
Tanlac. O ur tiles are packed w ith
such testimony.
If your systrtn 1» run down, if
you can't seem to eat or sleep, Imvo
lost weight or suffer from trying
pain, why not let T anlac stn rt you
back to vigorous strength and
health.
No long, w retched w ait to get re
sults I T anlac sta rts right In to
build yon up. It d e a n s the blood,
revitalizes digestive organs, fixes
up the liver nnd m akes yon feel
like a new («erson. F or constipation
take T a n ln i V egetable I’llls.
PASTOR KOENIGS
N E R V IN E
for
J
Epilepsy
Nervousness &
Sleeplessness.
»RICE $150 AT YOUR DRUGSTORE
W rite f o r free b o o k le t
- K O E N I G MEDICINE CO.
1 0 4 8 N? WELLS. ST. CHICAGO.ILL
Celery Is particularly crisp anil good
during cold w eather, and as It Is val
ued for Its texture as well as Its flavor,
It Is usually served uncooked. Chopped
raw celery may be added to many
dishes such as stews, hushes, creamed
vegetables und salads, to Improve thetr
flavor, and the reelpe below, which Is
from the United S tates D epartm ent of
O n th e R o a d
Agriculture, shows how It may be used
“Your c ar raises a lot of dust.”
to make a quickly prepared und very
“Not so much u s I had to rulse to
delicious soup.
: get it."
Celery Soup.
KEEP YOUR SCALP
Clean and Healthy
WITH CUTICURA
I drain, wipe dry and lard them with
sa lt pork. Place them on slices of
sa lt pork in a dripping pan. Cover
with stock and bake until well done.
i Serve with tom ato sauce.
A Suitable Therm om eter May Be
Fricassee of Rabbit.—Cut nicely
Bought at Relatively Low Cost and
dressed and cleaned rabbit Into eight
Used in Any Type of Oven.
j pieces, cover with boiling w ater and
S om e H a n d s o m e S p o rt H a ts .
| cook five m inutes, then simm er on the i shape and size of the pan. The thick
painting this season has become a defi from P aris is fo r black georgette back of the stove for two hours, un I b atter of fruit cake baked In a loaf,
nite factor In the decorative schem e frocks for very sm art occasion wear. til tiie rabbit Is tender. T ake up the for Instance, takes longer to beat 2 c u p f u ls fin ely c u t b u tte r
of fashion.
These show little trim m ing except a meat, place on a hot p latter, melt one through than the rattier thin b atter of
r a w c e le r y
2
ta b le s p o o n fu ls
It Is colorful han d craft inim itably lavish fluttering of draperies and set tablespoonful of butter, add one-half j cup cakes In small pans, and the fruit 2 t a b l e s p o o n f u l s flou r
c
h
o
p
p
ed
o
n
io
n
t
%
te a s p o o n fu ts
executed w hich gives distinction to J on panels und m ultitudinous godets
cupful of the liquid from the kettle, I cake needs a lower tem perature and 2 t e a s p o o n f u t s
s a lt
the group of handsom e sports hats shlrrlngs und rutillngs. The extrem e one-half cupful of sw eet milk, the longer baking.
c h o p p ed
green
% te a sp o o n fu l
here pictured. S traw and fabric, like of the mode finds expression In geor yolks of two eggs well beaten with I For most cakes, If the tem perature
p e p p er
p ep p er
1
q
u
a
r
t
m
ilk
2
t a b le s p o o n fu ls
Stop them quickly—all their dangers »id
wise hand painting and embroidery, g ette combined w ith taffeta. Two out two tablespoonfuls of cold milk, salt, Is right at the sta rt, It need not be
c u p fu l c r e a m
m in c e d
c e le r y
discomforts.End thefeverand headache. Force
play an intriguing p a rt iu the design standing favorites are navy georgette pepper to se a so n ; boll up once and . changed during baking.
A reliable 4 ta b le s p o o n fu ls
le a v e s
the poisons out. Hills break colds in 14 hours.
ing of tiie models in this collection of with m atching taffeta also gray.
i oven therm om eter or nn autom atic
pour over the stewpd rabbit.
They tone tiie whole system. The prompt,«»
Cook the onion, celery leaves and
sm artest spring styles.
If your preference is for o th er than
i tem perature regulator th at lias been greeu pepper In b u tter for two min
liable results have led millions to employ theta,
Dishes Not Ordinary.
A n ote of o utstanding chic In th e J a sheer tra n sp aren t fabric, the mode
Don’t rely on lesser helps, don't delay.
The following is a dish which uses J tested Is the surest means of know utes, stirring constantly. Add the salt,
hat o f green openwork straw shown ' recommends any of the handsom e silk
ing when the tem perature Is right. A
Be Sure It’
D ic e 3Oe
first In the group is its im posing ( crepes, notably flat crepe and crepe de j the leftover o f chicken In a way th at suitable therm om eter may be bought pepper and flour, cook tor a few m in
la
different:
utes,
und
then
add
the
milk.
Cook
un
high crown w ith Its gigolo crease. chine. From force of habit, the wom
Chicken Pancakes.—Re nt relatively low cost and used In any til thickened, then add celery and
Note, too, If you please, th at Its wee an of conservative taste will select a
move
all bits of white type of oven.
cream, and let stand for about one half
brim tu rn s up at th e hack, which, ac dark shade, hut the tren d of fashion
The oven door should be opened hour in a double boiler, but do not
m
eat
left
on the fram e
G et Bed B ui
w ith portraM
cording to fashion's decree, is the is Just ns surely tow ard Joyous spring
work of a chicken which only when necessary nnd the pan have the w ater In the under pun boil
proper ttdng for it to do this season. tim e colorings. It will tak e real
should
tie
moved
us
little
as
possible
has been roasted. Take
ing, or else put tiie soup In a warm
The em broidered flowers are in purple strengtli of mind to resist such allu r
No benuty Is like tiie beauty of tha
place, to bring out the flavor. Reheut
the bonea, skin and gib while the b atter Is setting.
and rose, w ith green faille silk edging ing shades as the lovely new rose
mind.—Cook.
Cakes
may
generally
be
considered
lets
of
the
fowl
and,
If
at
and
serve.
tones, artistic greens, blues, yellows,
the brim.
hand, cover with chicken done when they shrink from the pan,
Something very new and extrem ely mauves, grays and many more as
If your eye« srs sor*, »et Roman Eye
b ro th ; If none, add wa but for safety they may be tested with
P a ls N in .
A p p ly It nt n ig h t a m i y o u « r e
C o o l P la c e fo r M i l k
fashionable Is crocheted straw . Of charm ing which may be summed up
a clean straw or toothpick.
h e a le d b y m o r n in g
173 P e a r l Ht., N . Y
A d v.
ter. Add one onion, one carrot and
such Is the oatm eal-colored sports h at In one w ord—pastel.
As soon hs possible a fte r delivery,
When
the
pans
are
taken
from
the
sim m er for an hour or two. Strain,
I'lillosopliy
Is
the
greatest
foe
of
oven they should be turned upside milk should be put In a cool, clean
remove from the fire and add the
down until the cake cools partially place and kept there until used Ex suicide.
yolks of two eggs th at have been
and becomes firmer. Cake la too soft posure to the air of pantry, kitchen,
beaten up with the juice of half a
anil hot for handling when It first or nursery Is harm ful. Unless It is
lemon. Pour this sauce over the pre
comes from the oven. It should lie I11 the bottle Into which It was put In
pared chicken and let it get cold.
removed from the pan, however, be the dairy, the milk should be poured
E very day find you m iserable w ith
Make two very thin cakes rolled from
fore It reaches room teni|>eruture or Into a freshly scalded vessel und cov
backache?
bu ffer »harp, »tabbing
a rich biscuit dough.
Cover each
ered.
has a chance to sw e a t
pain»*
Feel lam e and »tiff—alw ays
cake
with
thinly
sliced
bacon
tire d , n ervous ami d isp irited ?
Then
(cooked) ; on the bacon place a spoon
look to y o u r kidneys!
Your kidneys
are th e blood filter». P e rh a p s they
fill of the chicken, fold over, aeal
C L U B S A N D W IC H E S FO R L U N C H O R SUPPER
have failed to pro n erly rid th e blood
with a little beaten egg, sprinkle with
of body poison«. N atu rally , th e n , you
crum bs and bake a light brown In a
suffer th e inju rio u s effect» of th is slow
p o iso n in f. D on’t risk neglect! If your
well-greased dish. Serve hot.
kidneys need help, u»e D o a n 's P ills .
Virginia Brunswick Stew.—Into a
No o th e r kidney d iu retic is so well
k ettle put four onions chopped fine,
recom m ended n o r so »ucce»«ful. A s k
th ree cupfuls of tom atoes, two slices
y o u r n e ig h b o r !
I of fat bacon, one large chicken or two
A C a lifo rn ia C ase
squirrels, disjointed.
Pour over all
M rs. A . K. M e-
.
C
ls
lla
n
,
617
W.
j four quarts of boiling w ater and cook
" e n - <■- . «
D r y d e n Ht., Gl
j for tw enty minutes, then place on the
Uittsy,
nnyg,
d a le , v
C atu
a l i f ., , sa
ys:
“M y b a c k w a s
i back of the range to sim m er for sev- I
la m e a n d w h e n I
eral hours, until the meat Is tender. I
s t o o p e d , sharp
c a tc h e s to o k me
Remove the hones from the meat, also J
a c r o s s m y k id
*
.
the skin and gristle, chop the meat
a n d It w a s
c u lt to g o t u p o r
fine and return to the kettle with one
dow n.
I a lw a y s
! can of corn, one cupful of fine bread
had th a t t i r e d
fe e lin g . D lz s ln e ss , too, w a s a n o th e r
i crumbs, one cupful of sweet fat, and
sy m p to m . Ho I fin ally s t a r t e d u s in g
salt and pepper to tuste. Cook until
D o a n ’s P ills. T h e y c o m p le te ly r e
An Appetizing and Convenient Combination.
lie v e d m a.”
very hot, then serve.
Tripe Ragout.—Wash one pound of ( P r » p « r « 4 by tha U nit'd S t a t s « D o p s r t m s n t w heat bread la used It may be pre
P IL L S
o f A f r lr u l t u r a .)
j tripe and cut Into two-inch stripe for
ferred untoiisted.
60c
Tiie "club” sandwich Is one of the
[ serving. Saute the tripe in two table-
T hree slices of bread or to ast are
STIMULANT DIURETIC TO THE KIDNEYS
most deservedly popular item s on the
! spoonfuls of butter, add two table-
used,
providing
two
spaces
to
be
Foster-Milburn Co., Ml». Chem., Buffalo. N. Y.
restau ran t menu, but the liousekeeper
spoonfuls of chopped onion, cook ten
very rarely offers this appetizing and filled. Both may have the sam e fill
minutes, then add one cupful each of convenient combination at home. Con Ing, or a different combination of fla
tom ato and celery, the latter cut Into taining, as It usually does, an asso rt vora blending together well may be
'Alhers stands far
hits and simm er until all is tender. ment of food from several of the Im used In each part, but tiie whole m u e
Detter llrtalt/asu“
be
a
palatable
combination.
A
typl
Serve garnished w ith toast points.
p o rtan t food groups—meat, or an
cal
club
sandwich
containa
lettuce,
Tomato Salad.—Peel small even equivalent, vegetables such as lettuce,
sized ripe tom atoes and cut them Into tom ato, w atercress, peppers, or other dressed with mayonnaise, a slice of
eighths w ithout separating the sec salad m aterials. In addition to the chicken, seasoned, tom ato, and ham
tions at the bottom. Place on a let three slices of toast commonly com or bacon. In plrn-e of the chicken the
tuce leaf and fill the centers with a pleting Its som ewhat bulky stru ctu re United S tates D epartm ent of A gricul
spoonful of pearl onions. P ass French —the club sandwich lacks only sweets, ture suggests th a t cottage cheese may
dressing to which chopped green pep- easily supplied In some other form, to be used to give a filling of excellent
flavor. Tiie other Ingredients may be
i per has been added.
be a well-proportioned meal In one
S h o w * T r e n d o f th e M o d e .
Corn Bread.—T ake one cupful of dish. For lunch or sup|>er It makes the same, or one may use Instead of
them, with cottage cheese, some of the
Fabric, however, as exquisitely col sour cream, one cupful of brown a very aultable main course.
to the top at the right in tiie picture.
following
com binations:
l-e ttn c e ,
The flowers are lu m ulticolor, and orful and as finely textured as it is sugar, one cupful each of flour and
Tiie chief point about making and
these days, Is not the only expressive corn meal, one teaspoonful of soda, serving club snndwlcbes successfully mayonnaise, sliced ta r t apple and
hand woven Into th e background.
p u rt of a charm ing springtim e frock. I two eggs and one half teaspoonful Is to have all the different Ingredients n u ts; sliced Spanish onion, pimento,
Hand painting glorifies the charm -
dressed lettuce ; cucumber, lettuce,
So much depends upon the making
assembled conveniently so that when
Peanut straw sp o rts hat pictured T his season’s modes abound In in < of salt. Bake as usual.
m ayonnaise; w atercress, mayonnaise,
Dumplings.—Take one cupful of but the toast Is ready the sandw iches can sliced orange. The use of mayonnaise
to tt, .e n te r left. T he m otif Is of
triguing detail which bespeak the con term ilk, one beaten egg. tw o tea be put together w ithout delay and
■oodemlstlc inspiration, expressing
sum m ate a rt of the stylist. The frock spoonfuls of baking poAder, one tea- served before the toast has a chance results In a moist and tasty sandwich,
'I'M yellows, greens and reds. T here
in th e p icture is representative o f the
to cool appreciably. Experience has eapeclully when the bread has been
I of silver ribbon with a trend of th e mode to create types spoonful of salt and flour to make a
toasted.
drop batter. Drop from a tea*|>oon shown th a t It Is best to cut the slices
tillered I ew of sam e at th e back. A
Sweet cottage cheese club sand
which In terp ret a charm ingly femi and cook for eight minutes.
of to sst In half before the filling Is
’o ’> <>f silver Is one of th e mode’s
wichea may he made w ithout the let
nine spirit. One of the newest colors,
spread
over
them,
rath
er
than
run
the
For
Sunday
night
supper
serve
the
pleading whims for frock or h at.
A hot, nourishing cereal is the
verdigris green. Is chosen for this
risk of crushing out the filling In cut tuce and salad dresatng. filled with
Quilted millinery Is a fashionable dress of crepe Louise. The front old fashioned mush nod milk with a ting the sandwich later, spoiling Jta layera of the cheese and m armalade,
prime morning need of a growing
heme.
The im ported sp o rts hat shows gathered panela In apron effect, bit of dry salt codflab for an sp- appearance. While It la custom ary or cheese and stewed, m ashed dried
child. This Is why the wise mother
!
petizer.
* "wn last |„ (he group i , of w hite finished with deep band of cream lace
always serves Csm sflon M iu h to
to toast the bread, at least on one side. fruits, such ss prunes, apricots, or flgs.
His Highchalr Highness. W hole
, l " ” silk, all-over quilted w ith gold Apron d rap es are very modish.
In making club sandwiches, th is Is or raisins. Whole-wheat biead I» p a r
wheat and dcliuousl
thread, then em broidered lu
J U L IA B O TTO M I.F.Y
not essential. When graham or whole tlcuiarly good in these aandw lrba*
brown and orange.
tO, 1128. W M i.ru N sv sp a csr V sles-i
Fever
Grippe
Co Stop them today
Colds
CASCARA % QUININE
a
Backache Wearing You Out?
DOAN’S
Albe.es
Carnation
M ush®
.f