'"(King to "rhink Aboul |
K ?r A-UMUCEK
111111111 llllllllllllllllllflllllllllllllllllllllR
0IIIIIIIIIH'"
\ OUR TALEHT
i Ih' :iu> of the
L i,. k/H-vv Irs or her
(5,) thill it '??' In
fl'jH'J 1 1] r nod to
int.
| ;n which your pes fits
Lg ml k <?<?;> It there.
Ifrot J pillar to post lu
Lr. an.! you will enjoy
fakes liiV valuable. glad
Kin;' by t.'i.-i: .V|,IJ have
lour original intention. ?
lilures in this work-a ? j
K due to Ir.ortii-ienoy.
ij by sh:frin.c from one
fcr and the woeful lack
lu the pursuit of a
j
i find f fie port you hope
I persist In s.iiiin^' your
fcnpdss am! rudder. The
I winds will toss your
lido the I'i'cu Jaws of
Iburl It high and dry on
fpcks from whii'h there
I of escape.
1 talent for painting,
produce pictures of
j and attractive colors;
left In the use of tools,
wjJ the hammer and re
ae shall excel you.
conquer life, If you
you long to do,
liy on the man
ose, on the plan,
which your life began.
that those who fall,
are empty, lives are
snse life never brought
? wished for, thing they
lit was not what they
Dt when they seized the
before their eyes;
thin?, not worth
the love, the mirth,
paid for It on earth.
things, I found, were
mere empty ease,
it opulence had come,
orth one-half the sum
I paid for ev'ry crumb.
Bo this their pray'r had
labor at their trade,
igs they loved to make,
for the labor's fake,
L?e to overtake ?
Bht happy, these content,
their fortunes went ;
did not wait until
final hill,
Joy ? for no one will.
around us. now;
Jtopne o'er the plow,
idle hums a gong ?
?its for Joy Is wrong,
laughter all along I
task, a well made thing,
)oy* to make us sing.
Jitath is often late,
kkle as our fate?
we need not wait
BPlnSewapaptr Syndicate)
ur Last
iame
8?na,,m.
Strang
110 *asT;r?!millw,t line
mei
% ,,
Sr T'"e "lla l? de
tv,. . Damp
You cannot overcome difficulties nor
rise above the common level by loung
ing around In idleness, bemoaning
your lot and envying the prosperous
J men and women climbing towards the
J hilltops.
Whether you have one talent or five
! talents, there Is but one medium
J through which you can achieve work,
holding steadfastly to your course and
| refusing to yield to discouragement.
There is in every person's life the
I crucial moment of choosing a per
I raiment vocation, and when that is
overcome, there remains nothing else
to do but to drive straight ahead, de
termined to win an honorable destina
tion.
To the men and women who are
predisposed t& loafing, given to stop
ping by the wayside to gather wild
(lowers when they should be tramping
resolutely upon the highway, this
scarcely forms an agreeable subject
for meditation.
But these, as you may have already
guessed, are they who have hidden
their talent In a napkin and been
crowded from the ranks of the suc
cessful, because of their own fickle
ness.
($ by McClar* Nmptptr Syndicate.)
The young lady across tlie way says
since the wireless was Invented many
a ship In distress has been saved by
sending ont the F. O. B. signal.
<? br McClur* Newap&per Syndicate.)
a | SCHOOL DATJS | *
" Ability and nobility of character and
purity of disposition depend In I
neaiurt on what la eaten at the tabl?.
SEASONABLE DISHES
p?i
JR the meat dish the followlnf
may be fohnd a little out of the
ordinary :
Tenderloin Cutlets.
Chop fine one pound of beef tender
loin, half a pound of real and one
fourth cupful of cooked bam. Add one
fourth cupful of sweet cream and four
ounces of marrow rubbed to a cream
with two tablespoonfuls of orange
juice. Season with sail* and pepper
and mix thoroughly. Press the meat
Into eight cutlet shapes, saute in but
ter, olive oil or bacon fat Cook six
or eight minutes. Serve with seasoned
asparagus.
' Swedish Stew.
Put Into an earthen dish two and
one-half pounds of beef stew, cut Into
small pieces, a large carrot sliced
thin, three cloves, six tablespoonfuls
of pearl tapioca, two tablespoonfuls
of bread crumb* tablespoonful of vine*
gar, one-eighth of a grated nutmeg
and salt and pepper to taste. Cover
tightly after adding a little water and
let cook five or six hours In a moderate
oven. 1
Celery Relish. j
Mix rich cream cheese with season
ings of salt, a dash of csyenne and
color a delicate green, mi the cen
ters of the stalks of tender celery
with the cheese. Arrange aronfld a
mound of salted browned walnuts, the
thick ends to the center, leaving the
leaves on the stalks. A A % \
Junket With Banana Puree.
Press the pnlp of two bananas
through a vegetable^ press or rlcer, add
two teaspoonfuls of sugar and one
fourth cupful of water, let simmer un
til well heated, then add a tablespoon
ful of lemon Juice and half a teaspoon
ful of granulated gelatin soaked In
cold water and dissolved In hoe water,
mix well and 'poor into the bottom of
custard cups. When firm, heat one
quart of milk to blood heat, add one
junket tablet crashed snd dissolved In
a tablespoonful oi water, one teaspoon
ful of vanilla ; mix and pour over the
banana mixture in the cops. Serve
when chilled wjtb whipped cream.
'ml ma
The Appleton Family
Mr. L?M?4er John Appleto*
Mw. Ly? <hr Jofc? Aff ??*>?
IfiM D ?jr?ey MajiM App^tM
Mi n i r Ckuumay Drmn AfftaH
TT TAKES a great deal of coaxing on
A the part of Ly gander John Apple
ton to induce his wife to buy an old
ben and stew It down, and he flndc
that this la the cause of her objection :
There la no French name for a
stewed-down old ben.
? x ?
Lysander John Appleton la never
sure that his wife has forgiven him for
an offense until apple dumplings ap
pear. She may say she forgives him;
she may even refrain from saying
mean things about his kin, but he is
never positive that forgiveness is full
and complete until the apple dumplings
appear.
? x ?
Daysey Mayme Appleton claims to
be such a good Judge of cooking that
she can* go by any house and tell by
the whiffs from the kitchen what is on
the stove, how long it haa been on.
and if the cook la leaving It on too
long. <
?X? , : f
When Cbauncey Devere Appleton
was three years old he stopped kissing
and hugging his father when he want
ed a favor In return, making the dis
covery by himself that it wasn't the
manly thing to do, but Daysey Mayme
?till keeps dp the practice, and she Is
to old she has worn oat three pianos.
<? by a*orf ? Adfttna.)
o
Kobe college, the first Christian
school for girls In the western half of
Jqpan, la to celebrate the flftteth an
***** ot it* tcmOnt ma ?
? - j
SIMPLICITY H^JgpOR COATS;
ENSEMBLE COSTUME IN FAVOR
JU8T because one happen* to bare
not yet reached her teena li no
sign that one la not tremendously In
terested In latest fashions. Indeed,
juniors have an all-enthusiastic* con
vincing way of announcing to mother
that "everybody's wearing so and so,
and I want one just exactly Jlke It."
* Keen perception, wtien It come* to
observing details. Is one of childhood's
chief accomplishments. When little
ensemble the central theme around
which all style revolves, who would
attempt the impossible? ?
All the modish world paya homa?e
this season to the two or Ihree-jplfec*
costume, whose relationship Js estab
lished by virtue of fabric. ? color ahd
design. - The more we see of th? S,
matching outfits (he more #<l entboa^
over them. Stylists have sensed tM
artfulness of a coat lining of the MM
m ""fev
A Junior Coat of Cloth.
daughter looks over your shoulder as
jou are reading these words she will'
no doubt point to this picture calling
your attention to such subtle details
as the silt side pockets, not **mt on"
ones. Perhaps she will remind you
that the coat Is single-breasted, and
that stitching and round buttons are
' the only trimming. However, as to
color, Little Miss may have to draw
upon her Imagination unless mother
reads to her the latest fashion report
which says tan. reindeer, - brown,
co pen, are all In the list of favorites
and oh, Joy^ of joys, bright red coats
are Just as stylish as they can . be.
- Plaid coats, strictly tailored* are also
very popular this spring. So prospects
are for colorful coats.
There are some fascinating models
of tweed in rose, tan, lavender and
I
material as one's frock or tunic blouse,
and the Jidea is being featured.
.Perhaps no fabric Ienib Itself more
enchantlngly to these belong-together
dresses and coats than do the now-so
fashionable gay printed crepes. What
If the color of most of these fantastic
prints be flamboyant or their pattern
ing overbold, are they not to be worn
under coats of most sedate and proper
cloth, satin or silk? As an lliustra
tlon of a composite costume in its
most intriguing mood, study the *plc
plcture herewith. The frock and lin
ing of the coat are of printed crepe
in beige, brown and the new cornelian
color. For the coat in long tuxedb
effect which completes this costume
ensemble, cornelian colored charm een
Is the fabric selected. The vogue for
plaits, rfhlch, by the way, are used on
(?trig?ia| Composite Coclumo.
pastel blue shades, yphicli have deep
revert faced with contrasting flannel.
Tweeds, flannels and cheviots are all
featured for children's wraps. Some
of the older girls' coats have flat velvet
collars.
In general lines and finish of coatfj
for Miss Ten and Miss Twelve there '
is a disposition to simulate grown-up
modes. ^ The flare so fashionable In
coats for older folks, Is noted In quite
a few Junior wraps.
We may solve tlie cross-word
puzzle, we may play a winning
game of mab-Jongg. but to discuss
fashion without making the costume
Beaded Bags Retain Favor I
Beaded bags are if anything more
fashionable than ever and come In a
varied range of sizes and styles.
Those of ^lass or china .beads repro
duce the old-fashioned patterns, while
a more modern note Is struck by those
which are made of tiny metal beads.
a*
Among New Fab net
Among the beaiiUful new fabric* IS a
chiffon brocade which has a black
ground with kQ?s swirling motif* In
Mil mrmrn
? ? / ? V . . / y , I
practically all types of frocks this
season, Is Interpreted very pleasing
ly by the crepe frock which shows
this treatment from neck to hem.
> Excepting the tailored kind. elab
orateness-Is the keynote of many,
of these spring costume ensembles.
Linings were never more fanciful, for
linings, be it known, sre meant to be
seen. It is part of the play to "ac
cidentally on purpose" throw back the
coat in such a way as to reveal fas
cinating glimpses of Its lining. In the
Instance of an imported frock gtaclng
a recent fashion show, the gown -was
of blond georgette, the lining of the
coat repeating the fabric. That this
coat was of heavy black silk ottoman
Is significant. It Is a suggestion
worth considering by home dressmaker
or by the woman of fashion who
values hints as to whst to buy, this of J
using practical black for the wrap,
Indulging In color and daintiness for 1
the frock and lining.
JUUA BOTTOMLEY.
<?. 112*. WKiniNiwpipir Union.)
I I * ?' I* i ' 11 ,#s I " * ' \ 1 " ""?1 1 '?
Black and White
Always smart and as a rule becom
ing, combinations of white with black
or black with white are much in evi
dence in the mldseason mode* especi
ally those designed for the South.
One frock of white batiste has a wide
hem of black tulle and is trimmed
with fllet lace.
Velvet 8U|ip?rt
Interesting velvet slippers for eve
ning have embroidery in gold and
?mot and heels ef nM kid.
JtMilfeih&yS e : ? ? ?_ ? ? .. :~~7~
22
gfc
=
OKe KITCHEN
CABINET
? in in
.?<& ItU, Wwtern Newsp?|*r
To know what you do know, an4
not to know what you do not know,
1* true knowledge. ? Confucius- -j'
?
Such la the patriot's boast,
h? roam?
His first best country 4s ever at
honic. *.
SOMETHING TO EAT
When a cornbread Is liked, try the
following popular recipe:
St Charles Bread.?
Beut two eggs lightly,
add alternately one pint
of bhttermllk and one
pint of Indian meal, melt
one tablespoonful of but
ted and add to the mix
ture, dissolve a teaspoon
ful of soda In a small
portion of the milk and
beat hard. Bake in a
well-greased dripping
pan In a hot oven.
Lemon Custard Pudding.? Boll one
pint of milk und pour It over one^half
cupful of bread crumbs. Cream one
tablespoonful of butter with two of
sugar, add thle beaten yolks ofltwo
eggs nnd ithe grated rind of a leknon.
Then add the milk and crumbs grad
ually.*" Tour Into a buttered pie plate
and bake for half an hour.. Beat the
whites of the eggs to a stiff frothr add
two tablf spoonfuls of sugar and a few
drops 3>f- lemon Juice. Pile roughly
over -th<^ pudding, sift a little uugar
over t,lie top and brown lightly. In a
moderate oven. t
Celery Salad.? Cut two stalks of
celery ~l?to fine pieces, add six cold
boiled potatoes, cut into cubes,, one
apple, cut Into cubes; add the apple
last to keep from turning brown. Serve
with mayonnaise dressing
Italian Lima Beans.? Cut one-third
of a cupful of salt pork Into dice and
fry It 'with a large onion that has been
sliced thin. When browned suff clent
ly remove the bits of pork and pieces
of onion, add the drained beansi (one
cupful) to the fat, with six table spoon
fuls of catsup or tomato juice; season
to taste with salt, pepper or tabasco
and cook until dry.
Frozen Chocolate Pudding.? Pour
one cupful of boiling water over one
half cupful of sugar and sir ounces of
grated .chocolate, stir until thick and
smooth, then let cook. Mix lightly
three cupfuls.of whipped crea.m fla
vored with vanilla, turn into a fancy
mold, cover securely and pack in ice
and salt. Let stand for five hours.
Serve with preserved strawberry sirup.
Cook cabbage, carrots, turnip and
potatoes in the liquor save^ from
boiled ham.
Tempting Good Things.
A good vegetable soup should be
served frequently In every family.
n Cream Vegetable
Soup.? Scrape and
slice thin j three
large parsnips and
two carrots] Peel
i and slice oiifi large
onion, two white
turnips and one
cupful of the out
side stalks of cel
ery cut fine. Cook all slowly ip three
tablespoonfuls of butter, unt il well
browned. Sprinkle with t\\o table
spoonfuls of flour, add gradually two
quarts of boiling water, cover and
simmer gently for an hour and a half.
Add one pint of cooked chopped spin
aeh, cook fifteen minutes longer and
rub all through a sieve. Xeturn to the
fire, add salt and pepper to season,
two lumps of sugar, a plnchj of dry
mustard, and one cupful of thir) cream.
Simmer for ten minutes, take from the
fire and stir In the yolks of fdur eggs
beaten, with one-half cupful of cream.
Apple Puffs.? Chop four sour apples
very fine, stir them into'one-fourth of
a cupful of molasses, oije beaten egg,
a cupful and a half of corn ndeal sift
ed, one-half teaspoonful of salt;dl?
goive one-half teaspoonful of soda la
warm water, add the above paixture,
with enough water to make a batter.
Bake In buttered cups in a quick oven.
Orange Ice Cream.? Scald a pint of
milk In a double boiler, add two ta
blespoonfuls of flour blended with a
little L>:ik, cook (wenty minutes. Add
three well-beaten eggs, one and one
half cui'fuls of sugar, the grated rind
of two "oranges. Stir, cook carefully,
? strain. Chi" and add one pint of
cream and one cupful of orange Juice.
Freeze as usual.
Sponge Pudding.? Htat to the boil
ing point one cupful of mill:, stir In
one-third of a cupful of flour which
bas been stirred smooth in a little cold
milk cook until smooth, then add a
tablespoonful of butter, cool and add
the beaten yolks of three eggs and one
fourth of a cupful of sugar. Cut and
fold In the stiffly beaten whites, flavor
to taste, pour Into a buttered baking
dish, set in water and bake until the
pudding seems firm. Serve with pow
dered sugar, a little cream and butter
well-mixed. ?'
Chocolate Cup.? Shave one ounce of
chocolate and. cook with t*o table
spoonfuls of sugar in one-fop rth of a
cupful of water until thick. Add one
pint of boiling water,, one cupful of
the Juice from canned raspberries, one
fourth of a cupful of lemon lulce. the
Juice of two oranges and ths rind of
one. Sweeten to taste, and bring to
the boiling point, fill chocolate cups
two-thirds full, garnish with nurShmal
low and a cherry with strips of an
gelica.