Fairy Story for the
tOOOOOOOOOOOOOOOO
oooooooo
oo
'J'hu clillili'i'ii liml not been enilng
long at tliclr picnic when they heard
Rri'iit f iihm, mill then llicy hoard:
"tiling n-rooui, gong u rootn, goog a
romii." "Whnt could It tncuii?" tliu children
nuked each oilier.
1 Hllll (iriindpu Krog niacin a grant
nolaii, liml moll, wlm t should lit) seen
rushing uniiind lint Mr, Itubblt fol
lowed liy souiu oilier ruhhll.
1 "There" mild (irniidpn Krog, aa ho
swallowed imlHlly nnd blinked Ida
'yen, "1 lliouulit you'll ni'ViT gi't Imro
In time.
1 "Take yonder stump while I nit on
my Illy nnl."
, The rabbits nil mil on the old stump,
wlillu the children, wlm liml been huv
lug flie picnic, looking on In uinuzu
incut. JiiMt then utrniiRO sound could be
heard through tho long grim.
It win tt snake I
A very largo minko, too Just the
kind (if o Mink Hint might enjoy a
ineul of rntdilt stow.
The children shouted, anil It fright
Hied Hit) links swny.
Oh, how hnppy nnd relieved (ho rab
bit fuiully win) I
Nil more frlghll happened, mill the
children gave tlio rabbits some of
their lei line, mid I ha ruhhlli became
quite tii mo.
Hut ne they sat there who should
be Seen Wobbling down to the ollll
hut Sin. I lin k.
"I'm going to glvo dinner party,"
ho quiK-kcil.
"I hc wo aren't In tho way," mill
tlrnn(!n Krog, na he swallowed a
Inrge hng which hnd been lilting on
Ms none.
"Oh, no," anhl Mrs. Wohhle tHIck,
you've ni much right to the pond aa
wa lure, and If you'd like to tee how
I entertain, I'd be glud to have you
stay."
Mra. Wohhle Pink wn waiting for
her guests. AH over the pood were
Illy pad and wide leave.
The aun win hlnlug brightly and It
was almost like summer In thli plaea
ao fur from the northern winter.
On the Illy pmU and lenvea Mra.
Wobble I nick hnd put delicious tier
rlea and buita for all her guests to
ewlm around and nlhlde nt.
I'lnky I'lg and bla mother rntne a
little Inter, and Mra. Wohhle Duck
told them they could have a tnhle to
themselves where the wnter wna very
shallow and where they could look
for good thing to rnt In the mud.
That dellghied I'lnky I'lg and ha
thought Mra. Wohhle I nick a very
charming hostess and din k, who knew
Just how to nuike her guests enjoy
themselves.
While they were ruling and drink-
PREVENT TAKING COLD
Help prevent cold thla year by rat
ing plenty of bulky foods and I hone
rich In vlmmlnes. iiieh aa milk, eggs,
nplnneh, currnls, oranges, and cod llv
rr oil.
Coats Uked hy Women
7 pH
4 4 :
ie 1W 'ywaj Ma-ajf
I ' J
An all-fur emit or a furred cloth
rontl Which, oh, which ahull It be I
And Inme Kuahlon liiugha at this
dilemma of wnmnnklnd, for well this
mystic spirit wheme willing subjects
, iwe are, knows of tho keen competi
tion which she Is staging between
.the two.
. JNevor has the fur coot been so al
By MARY GRAHAM BONNER
lug mid quacking mid sqiicullug, what
ahoiili they hear hut utigry voleea.
"I'm Invlli'd to thla purly. And
you'ro not I"
"I am, nnd you're null" mid the
other voice,
Mra. Wohhle Duck nnd her gueata
looked above (hum from where the
Mra. Wobble Duck Waa Waiting for
Htr Outit.
sound mine mid auw tho llluo Jny
and Mr. Kiiilrrel,
Knch wanted to get ahead of tho
other and ateul aome berries from the
pnrly.
Hut Mra. Wohhle Duck amncked her
benk, cackled. Olid grinned:
Hi
Some Favorite Recipes
"Tba amy la cold and dark and
dreary;
It raina and tha wind Is aavar
weary,
Tha vlna at III cltnsa to tha old
alona wall
Anl at every suit lhadaad leaves
rail
And tba day Is cold snd dresry."
With the chilly days one enjoys hot
dishes, even if simple, aa a purl of
each meat. A hot
drink or soup will
real and warm one
after a walk In the
brink air.
With the variety
of canned soups
on the tnsrkel
there ran be no
eicune for going
without a dish of the warming fluid
for luncheon or dinner. The liquor
from a boiled dinner Is one of the
moat laaly of soups. Cut It away
In Ihe Ice chest after aervlng the
vrgeliiblea and meal and the next day
warm It up for a luncheon dish. The
real mny be chopped and served as
hnah on another day.
Pigs In Blankets. Oil thno slices
of bacon Into halves. Dry In rue oys
lers and wrap each In a slice of
bacon ; skewer with a toothpick
l.ny on a towel to thoroughly dry
them Juat before they are cooked.
r.y JULIA HorroMI-KY
luringly fiiBhlcined ns It Is In thene
ultra-modern dnys. The same mny
also be enld of the cloth coat, bo rich
ly furred nnd In the styling of which
nninxlng fabric manipulation plays
such n fetching pnrt. Which brings
us back to tho original problem of
choosing between them.
If one Is Inclined townrd a fur coot,
Children
OOOOOOOOOOOOOOOO-
oooooooo
"I Invite you both to come now, If
only you two won't quarrel,"
$u both the llluo Jny and (he Bqulr
rel'eiijcpyod their dinner without hav
ing to ati'al It or quarrel uhout It.
And how the children Old enjoy
wulehlng oilier a have a parly while
they finished their picnic food,
It win a Jolly. Jolly day for all,
((2), llll. Wirn Newspaper Union.
HINTS FOR HOUSEKEEPERS
TrHvrMvMMWHtMMtfH
Cure In bunging clothes to dry saves
much work In Ironing.
e e
Overtimes and millennia will lost
longer If kept awny from strong beat.
The stout woman will find that
dresses (if dull finish crepe are gen
i-rnlly becoming.
e
Success In family life la uaunlly the
reault of cooperation among all mem
ber a of the family.
When aewlng by machine on sheer
oft niuterliila prevent pulling and
puckering by Inyli.g a atrip of pnier
under the ninlerlul and stitching
through. The paper can esslly be torn
off when the sewing Is finished.
By NELLIE MAXWELL
Ilrown In a hot frying pan and put
two "pigs" on each so, mire of hut
lered toaat when serving; gnrnlsh
with pnraley. The gravy from the
pan la thin but delicious; pour a bit
over each piece of losat
Cheese Custard. Spread slices of
bread with butter and place In a bak
ing dlah. Sprinkle each slice with
finely cut rich cheese; when the dlah
la sufficiently full pour over a pint of
milk lo which two eggs hove been
added, salt and cayenne to taste.
Huke until Ihe dlnb puffs I.Ike an
omelet and serve at once.
A salnd Is always In season and al
ways popular, from luncheon to sup
per. Here are a
few that are good
atandbys:
French Cresm
Potato Salad.
Idee four cupfuls
of cold cooked
potatoes and
three atalks of
celery, nils with three ttiblespoonfuls
of chopped onion, two teaoonfu!s of
salt, otie-elglilh teuspoonful of pap
rika and the same of pepper; add one
fourth cupful of vinegar and allow
to atand fifteen minutes. Heat one
cupful of crenm, two tnhlcspooiifula
of butler and pour over the potutoes
nixing well with a fork. Serve cold
the arguments In favor are many,
r'lrxt and foremost la the fact of the
style element having entered Into the
realm of furs to an unprecedented ex
tent. 'I'hnt Is, the days of the all
took nllke fur cont a are forever past.
Today the fur coat Is styled with ev
ery diversifying detail which beiqieiiks
the whims and caprice of fashion.
In this respect necessity has Indeed
hecomo Ihe "mother of Invent Ion," for
furriers In order to meet the teen riv
alry of the cloth cont, which hiia with
the panning of the seasons become In
creasingly Intriguing, have been Im
pelled as never before lo exercise nil
their Ingenuity In working fura to a
point of equal Interest and versatility.
The smart thing about many of the
new fur conts Is that they have adopt
ed a fahrlcllke styling. This Is ese
clnlly true of Ihe fashionable thin
supple furs which are handled llku
cloth. Thnl Is, they are made to tie
in lit 1 1 o how effects at neck and
wrists. Collars are especially smart
nnd becoming, often handled In a
"dressmaker way," also furs nro
senmed together as any material
would be. Then, too. It adds to the
seat of the vogue that there are so
ninny heretofore unknown types now
Included In the furs we wear.
No less Interesting are modern cloth
treatments. Not only are fabrics
manipulated In nrtful son mines, In
lays, l uck lugs and such, hut Imnglna
Hon Is given full play when It comes
to the positioning and designing of
the luxurious fur trims.
Two rivals are posed aide hy side
In the picture. Iloth the seal model
to the left nnd the fur-trimmed black
broadcloth to the right are conserva
tive types such aa appeal to the worn
an who dresses In quiet elegance.
Canary-colored dyed ermine enlivens
the handsome seal coat. As to the
other model, It accents the smartness
of liluck broadcloth for the winter
wrap, also the vogue for the voluml
nous shawl collar,
l, nil, Waatars Nawipapar Union.)
I TO PREPARE ROAST
r1
?
Breast of Lamb With
(Prepared br the tlnttf-4 Statae Department
at agriculture.)
To enjoy roast Imiih, it la not nec
essary always to buy leg or even
a shoulder, I ld you ever try roaat
breast of limit), stuffed with force
meat t Specialists In the bureau of
home economics of the United States
llcpartment of Agriculture give the
fallowing directions for preparing so
Hint all the flavor of roaat lamb
Is retained and the flhers of the meal
are tender and pnlntnhle. The breast
la one of the least expensive parts of
the lamb:
Select a hrenat of lamb, Including
the foreshank, which will he used to
nuike the forcemeat stuffing. Have
the hiit'-her crack the hones of Ihe
hrenat so that tt can be curved be
tween the ribs. Wie the men! with
a damp cloth, remove the foreahnnk.
and trim off the meat and grind It.
Shrimp Salad. Oruln a pint can ol
trrlmps rinse with cold wnter and
remove the dark viscera. Break In
good sized pieces and dress with
Trench dressing. Chill for two hours
nnd add one small bottle of stuffed
olives, twelve tiny sweet pickles sliced
and two tnhlespoonfuls of pickled
pearl onions. Prepare sis green pep
pers to form cups and stuff with thin
mixture. Serve garnished with let
luce and a spoonful of mayonnaise.
Orange and Pecan Salad. Itemove
the skin from one bnnnnn, cut Into
quarters lengthwise and agnln cross
wise. Roll In chopped pecan meats.
I'eel two oranges, cut Into slices nnd
remove the center of each slice. In
sert cube of banana In the center
of ench slice. Arrange on lettuce,
sprinkle with chopped pecans and
French dressing.
Baked Ham With Jelly Sauce. Par
boll a two-Inch slice of bsm until
tender, drain and place In a baking
pan. ttent one-third of a glass of Jelly
with two tahlespnonfuls of orange
Juice and some of the grated rind,
spread over the bora and bake until
brown,
(,$, 121. Wratarn Nawipapar Colon t
0000000000000000000000000000000000000000000000
BOYS' PLAYSUITSSHDULD BE PRACTICAL!
tt-teparad fey lha I'nllrd Stato Oapsrlmaal
or Agrlcullura.1
It used to be thought necessary to
dress a little. by for play in thick
heavy denim overalls of blue or
khnkl, reaching to his ankles. This
costume, often worn over other cloth
ing, was unsightly and unconifort.'.Me.
enpeclnlly In warm weather. The over
alls were hot. Impeding freedom a the
Practical Playsult for Boy.
knees and ankles, and often at the
shoulders because the straps pulled
heavily. Very seldom were they real
ly clean after' the Hrsl newness was
lost by playing In the dirt One of
Ihe poorest features of ihe overall wna
the fart Hint all the valuable rays of
sunlight were effectually kept from
BREAST OF LAMB 1
8tuffsd Onions.
Make a pocket In the hrenst hy cut
ting through the flesh close to the
ribs. .Sprinkle the Inside of the pock
et with suit and pepper, pile in light
ly Ihe hot forcemeat, mnde according
to the directions below, and sew the
edges together. Rub the outside with
salt, pepper and flour. I.ny the
stuffed breast, ribs down, on a rack
In an open roasting pan. Do not add
wnter. I'lnre the ronst In a hot oven
(480 degreea Fahrenheit) and aear
for thirty minutes. If there Is not
sulflclent fat to keep the meat from
drying out, baste with melted fat, or
Iny a strip or two of hacon on top.
After searing, reduce the oven tem
perature rapidly to 300 degrees
Fahrenheit and continue the cooking
In the open pan until the meat Is
tender. The totol time required will
prohuhly be one and one-half to one
snd three-fourths hours. If there Is
more stufllng than the hrenst will
hold, bake It In a separate dish, or
use It aa at u fling for onions to serve
with the meat. Serve with brown
gravy made from the drippings.
For the baked onions, choose a
large, mild-flavored variety. Cut the
onions In half crosswise and simmer
in lightly snlted water until about
half done. Lift the onions out and
arrange on a bnklng dish. Remove
the centers without disturbing the
outer layers. Chop the onion centers
and add to the forcemeat stuffing.
Fill the onion shells with this mix
ture, cover, and hake In a moderate
oven for about one-half hour, or un
til the onlona are tender.
Forcemeat la chefs nnme for a
well-seanoned mixture of chopped
meat bread crumbs and vegetables,
used for stuffings of various kinds.
The following combination Is good
with lamb.
Ground leaa mast I sprlc paraloy
from the fora. cut fins.
ahank. H tap. eatery
t cups Una dry aaad.
bread crumbs. tap. ssvorr
I tba buttar. scaaonlng.
cup choppad cat- I tap. aalt.
nr. lap. ptppar.
I tba, cboppad
onion.
Melt the butter In a skillet, add
the celery and onion, and cook for
two or three minutes. Add the ground
ment, and atlr until the Juice evap
orates and the meat browns slightly.
Then add the bread crumbs and sea
aonlngs and stir until well mixed.
reaching the small boy's skin, where
they can do so much good when un
InipedeiL
The small boy can have plnysults or
rompers quite as attractive and prac
tical as those bis slater wears. They
mny be made of lightweight easily
blundered cotton materliils, like brond
cloth, suieeu, rep or kindergarten
cloth, which will stand frequent wash
ing, for, of course, they will be sub
jected to hnrd wear. Darker odors
like blue, brown, and green, will usual
ly be aceepted more cheerfully by the
boy than by his sister, and will not
reveal hla Inattention to mere dirt
quite so plainly as lighter shades.
They may be relieved by collars or
trimmings of brighter hue.
A boy'a rompers should, above all
thing, be comfortnhle to wear, not In
terfering with normal active play lo
any wny. They should be made short
and loose In the legs so they do not
catch at the knees, with straight
trouser legs. Short sleeves are liked.
In cold wen l her a sweater may supple
ment the romper without detracting
from Ita masculinity.
In Ihe romper or plnysult Illustrat
ed, a small straight collar and front
facing ot Inn wna used to relieve the
severity of dark brown sateen. It Is
not Inrge enough to bother the wearer
or make extra work for the laundress.
Cuffs are also of tun. The straight
front opening with three or four tint
buttons makes It easy for the little
boy to dress himself. Like his older
brother's garments, the small boy's
clothes should have the left side
lapped over the right, Just opposite
from the way girl's or' woman's gar
ments close.
K I mono sleeves with shoulder
seam provide ample width through
the chest. There Is a drop seat and
the always necessary pocket If
trimmed with the tan material to
match the collar and cuffs.
"Robot."
"Robot," meaning a mechanical de
vice which doe the work of men, la
correctly pronounced "roh-ut," wltb
the accent on the first syllable. This
Is the pronunciation adopted by the
New Tork Theater guild, wnlch pro
duced the play, "R. 0. R.,n In which
the word was coined by Rare! Capek.
a Ctech playwright Pathfinder Magt
line.
cfhe Kitchen
Cabinet
cxxxxxxxxxxxxxocxxxxxxioooo ;
Q, 12S, Wvatarn Nawspapar Union.)
MIla good, my dear, snd let who
will ha clevar;
Do nobis thlnga, not dream them
all day Ions;;
And ao make Ufa, death, and tha
vast forever
One grand sweet sons."
OUT OF THE MOLASSES JAR '
There Is nothing more delectnhle
than a well made, fresh glngerhrend.1
Those of us who like the
""psfaaas golden Diulnssel chooae
I II the New Orleans variety.
f t 1 1 1 The darker kinds come
1 w fr'"n ''"rl Illt0 or 1!nr"
a saw uuut'a. ditniiBaea at u .
t'J best, unadulterated and
Undoctored, Is second
only to hone; for whole
Sameness. Hot Wstsr Gingerbread.
ISeat one egg, add one '
cupful of sugar, one-half cupful ot
melted fut one cupful of molasses,
one tableapoonful of ginger, three '
cupfuls of dour and when all are
well mixed add one cupful of boiling
water into which is stirred one tea-
spoonful of soda and one-half tea
spoonful of salt Mix well and pour
Into a well greased dripping pan and
buke forty minutes. ,
Orange Loaf Cake. Mix one-half ,
cupful of fut and one cupful of mo- ,
lasses: add one well beaten egg. the ,
grated rind of half an orange, and
1. . I . .1 . ,
uoe-ouii vupiui ui uruiiKC juiio. auu
one-third cupful of water and two
cupfuls of pastry flour sifted with
one-half teuspoonful of salt and oue
teunpoonful of soda. Buke In
greased tube pan forty-five minutes..
When done brush with butter and
sprinkle wltb sugnr.
Molssses Layer Cake. Combine one
cupful of molasses, one-half cupful
of brown sugar, two tablespoonfuls
of melted fat and one-half cupful of
hot strong coffee. Sift together two
cupfuls of pastry flour, one teaspoon'
ful of soda, one-half teuspoonful of
salt, and two teaspoonfuls of mixed
apices. Use one-fourth nutmeg, cloves
and one-half cinnamon. Combine the'
flour and molasses mixtures snd add'
one beaten egg. ttent well and bake In
three layer tins. Put together with mo
cha filling made as follows: Whip stiff
one pint of cresm, add one cupful of
powdered sugar and one tablespoonfut
of coffee extract Spread on the lay-.
ers and heap high on top.
Golden Cup Cakes. Mix together
one-half cupful each of molasses.
sugar and squash, and two-thirds of
cupful of buttermilk. Sift two cup
fuls of pastry flour, one teaspoonful
of cinnamon, one teaspoonful of nut
meg, one teaspoonful of soda and one
half teaspoonful of salt Add to the
first mixture with two drops of oil of
cloves and two tablespoonfuls of
melted fat Reat well snd fill greased
mullln pans. Ihike for thirty minutes
In a moderate oven. Place a marsh
mallow on each ten minutes before
they ire done.
Try These Good Things.
For a change when serving nut
bread try this splended recipe:
Orange Nut
Brsad.-Sift t w o
cupfuls of flour
wltb four teusKKin
fuls of baking pow
der, one-half tea
spoonful of suit.
Mix three-fourths
of a cunful of milk
with one beaten egg. one third of a'
cupful ot orunge marmalade and two
iiitiiespooufuls of fut; blend with the
flour mixture. Fill a loaf pun uhout
two-thirds full, let stand ttfteeo min
utes and bake In a moderate oven
forty-five minutes. Oue cupful of
g rutin in flour mny be substituted for
rone cupful of while flour If preferred.
Pound Cake. Here Is one that has
heen tried out by the Good House
keeping Institute which guarantees a
fine cuke If directions are followed
carefully: Tuke one cupful of butter,
break Into small pieces and put Into
a mixing bowl. All malerlula and
utensils should be cold. Now with a
wooden spoon cream the butler until It
Is light In color and soft as cold creum.
You cannot creum the butter too
much. Measure one and one half cup
fuls of pustry flour and sift It with
three fourths of a teuspoonful of bnk
lng powder, one-fourth le:iaiooiiful of
suit nnd one-half leitspoonful of mace.
Sift this mixture a very little at a
time Into the butter, mixing It and
keeping It in a creamy condition.
When Ihe Inst of the Hour Is added
give II another thorough heating. Sep
arate the yolks from the whites of Ave
eggs, bent the yolks until light and
thick, then add one and one third cup
fuls of confectioner's sugar ( l). add
ing It a Utile nt a time, heutlng well.
Ileiil the egg whites until stiff unit dry
mid ("Id unto the cuke butter which
bus been well mixed with the egg unci
suitar and flour mixture. Now bent
well uuiiln, whipping It hnrd until It
looks like a thick hard sauce wllh no
truce of the egg whiles. Now add one
lenspooiiful of vanllln nnd pour Into a
paper Hoed cake pan Itake one hour
in one nnd one quarter hours. When
done turn nut on a cuke cooler.
To tills foundation one mny add
rnlslna or nuts or prepare a tuiirhln
enke mixture, or wllh the addition of
rltron one has a while fnilt cuke.
Citron, cnndled ginger nnd enndled
pineapple wllh shredded ornnse and
lemon rind mny nil he used If liked.
L ..Jl