he a
Vila”
CLEAN-CUT
PIE
(@ dy D. J. Walsh.)
HE little waltress in the blue
dress had an uncanny ability
to take ple from the pan with-
out breaking the crust or los-
ing the slightest bit of the precious
filling. And as the result of her ability
she was unanimously elected by the
other waitresses of the Coffee Cup
Inn to stand at the ple case during
each meal hour and slice off the de
iiclous morsels for the patron's desert,
But it happened that the
morning when the pastry cook pushed
several dozen steaming blackberry
pies into the ple case the telephone
the given to the
that
dress
flurried
intervals
on very
HEeWS was
the little
was sick
helplessly
rang and
manager
the blue
waitresses
the ple case at
to the
They burned thelr fingers on the siz-
waitress in
Four other
discover mysterious secret
zling juice that oozed up
curved little air
They pushed dull knives slowly
the pastry only to find that the
followed the blade to
the pan while
oozed
holes in the crust
crust
the bottom
the delicious till
messily to the top It
situation and
sistant in the
end, Customers
coffee urn boiled
ager had been out
before,
The
wis
every Hs
precarious
his
kick,
the
cafe
hegan to
wis
over and man
too late the night
same situation existed when
for his breakfast and sat
arrived
down
Somehow he always sat at
found
morning
that table
she
This
bad
always
pecting him.
in unusually
and
she was
¢
spirits because of
pie cuts but was slightly cheered by
the sight of him,
this was breakfast.
for breakfast
She was very
He rarely ordered
ple
“Just had a late date lust night and
didn't want to get up. My sickness
was a stall”
The waitress in the blue dress took
her customary stad by the pie case
and began slicing off perfectly oni
pleces of the lovely pastry. The oiler
girls stood around and appreciated
for the first time the art that lay in
this, bit of a girl
The waltress with the blue eyes
waited enthusiastically until her order
for the waftles had been filled by the
cook. They were perfect specimens
of culinary art and she proudly de
livered them to the young express
driver. A moment later she left
counter with a perfectly cut and
steaming piece of blackberry ple
Every of the crust remained In
tact without the slightest
of any kind, All of the juice and fill
ing had been artistically
The
the
spot
depression
saved
down at
him
express driver looked
pretty morsel before und
smiled
“What a mean pie you cut,” he sald
and up into a pair of
“Say, 1 bet you'd
girl in a
looked happy
blue
Yes,
little
make a
fine little home
somewhere, wouldn't you?”
The blue-eyed waitress smiled
one of her finest smiles, He
not know how happy she was
“And how about tonight?’ he sald
Harold
Taunt of Cowardice
Too Much for “Tough”
Hundred
and Third
. 8
dentist at
rd
There is a tne
Nixty-thi street
\ .
nue, the Bronx, who
liever in psychology ar Hs upot
Henry M. Schiller, equity clerk of the
Bronx, to i demon
The
his oflice
back p his
day tl
rat
other ere appeared at
nent an inmate of the Bronx
1 !
county jail he patient had com
a pain-
ful to
finally
ith and Sheriff Lester Patterson
ordered him taken to the
waitress had already had the pleasure
of three dates with the young express
driver on three successive pay nights
She was angling for a fourth, with
smiles. favors and pretty words at
end of well-baited But
remembered that on her previous eve.
nings with him she had adopted the
famous domestic lines, had led
him to believe that ighl
efficient in all the arts of
ing, cooking and, might
more disastrous than any of
cutting pie. She knew he
that she could cut ple to perfection,
“Good morning, little
sald tauntingly. He
her blue eves and noticed a vexed sort
of expression. “Well,
ter my little dimpied
She smiled at that, and
the hint of a tear disappeared
“1 burned my finger, but it
hurt now,” she replied.
“All right,” he sald, “don’t ery
a little thing like that. Just run along
and gather me up a nice, big,
waffle and a cup of coffee. And
be stingy with the sirup,” he added as
she started toward the counter with a
the
her she
She
she
housekeep-
what prove
them, of
believed
sweetie,” he
looked up into
what's the mat
darling?
instantly
with
doesn’t
over
brown
don’t
satisfied smile.
She was happy now. Happy that
she didn’t have to embarrass
by taking her lover
pie. It didn’t
customers, But
had just
a piece of messy
about the
express driver—
the
matter
her
neared
She counter
chef in the kitchen
the tapping of a knife
of water behind her. Quickly
looked and the young ex-
press driver beckoning to her. She
hastily went to his table.
chaotic
heard
ginss
she SAW
“1 smell nice, fresh blackberry pie”
he sald, sniffing slightly at the
blackberry laden alr. “Just bring me
along a nlee, big piece of that, too.”
The blue-eyed waitress turned
quickly away so he could not see the
sudden alarmed expression that crept
to her face nor the tears that threat-
ened to film her pretty blue eyes. She
she seldom did. Ple—this morning of
all mornings he wanted pie. Then,
suddenly, an idea struck her. She
would tell him the blackberry ple was
all That would solve the prob-
lem once and for all. At noon, if he
wanted some, the ple would be cold
and much easier to cut. Perhaps, also,
the waitress In the blue dress would
be back to her accustomed stand by
that time. She sighed as she thought
of the regular ple cutter. She was a
pretty good scout after all, even If
she did make eyes at the express
driver.
She returned to his table and hesl-
tated slightly as she started to tell
him the story of the ple—that It was
gone—all gone,
“Ihe blackberry pie is."
But she got no further. Her
drifted away from the express driver
as she started to tell a lie and fell
upon a figure In a blue dress just en.
tering the front door. The express
driver saw a sudden delighted expres.
glon cross his waltress’ face ns she
saw the newcomaer. And then she
started on a run for the door and
threw her arms around the new
arrival,
“Oh, you dear thing!” cried the
blue-eyed waitress without looking
back at the express driver. "We've
missed you so, We thought you were
sick.”
The waitress In the blue dress
smiled knowingly dnd shook her head
tn the negative, She leaned toward
ber friend and whispered:
gone,
eyes
The hold
up man whe had used a gun fearlessly
prisoner was a real, hold
out his eri He showed
of
however,
the fo
in carrying Hes,
the average human trait weakness
in the dental chair when the
doctor appeared with ‘ceps, and
demanded gas
ami
twile
He was a drug addlet
after
the dentist, 1 administering
the normal dose of gas without
putting the patient into a coma, start
ed to use the forceps
The prisoner howled and refused to
at-
from
let the dentist near Several
3
tempts brought the sang antics
the man in the chair. Finally the doe-
Equity
left
was quiet
Schiffer
In a few
and the pair the
room. moments all
out
the
Tera query
walked
molar in
prisoner gazing
intently at a big paim
hrought
the dentist,
did it,”
sou two
“The
the
sald
had
old psychology
doctor, “1
and that you said he
brave guy gun In his
hand, and a helpless holdup victim in
front of gun, but
unarmed he was a coward and whim-
like a That turned the
‘TH them,’ said and
he gripped the arms of the chair and
in a moment the job was over."—New
York Evening World.
told him
sneered one of
with a
the when he was
pered baby
shiow lie
Plenty of Experience
A burly man sauntered into the
Ensemble Favored
in Sports Attire
In the collections of the Iatest
styles there are presented this season
some Innovations of especial Im.
new ways In treatment
at the same time to Its fashion dig-
All of these significant qual-
anew to modern dress
positive thrill In
ful and artistic
being shown,
of restraint,
respondent In
the new
ndded
ultra
beautl-
now
viewing the
models that are
With a fine
observes a fashion
the New York
styles fllustrate na
Cor.
Times
certain
and the
convention
elegance In fashions,
smart has become a
fn the standards of Le day
With the
many other
new crder of things in
interests the styles also
are arranged in a
Adlustments
of
the types
new and different
order
the
demand
will
and
life
of
changes in
routine socind
for
its
made
that
illustrate
have
(ress
meet
activities and
n complete reversal of the f
fashions of
Life in the
neral each sea
even a few
Veurs
open, which Is more g
eal to
designers
in.
responding It
son, is a which the most
telligent fre
is always wost emphatic in
spring, and this
to overshadow
of
¥ 4
SPMOT is
year It seems almost
every other considern
tion, This, COUrse
for the
any
the outfit
dress
makes demand
costume, which my he
for
the all
one of several styles,
developed from
worn during the war days
practical or theoretical economy, and
“vers who
the
woman with the
bility of has
costumes of this
This
which, to
keeps up
mode ndvisa
realizes
ing several
her
sion
spring wardrobe new ver
of daytime frock he
up-to-the-minute, Is called “sports”
fr
t one of
might be known hs
eral
or
last
weN
other names occasional
while
these
ensemble
one of
The Three. Piece Costume,
In the
immediate react
design which has broug
from
ion
vonen are threo-nivee costumes
In all the different fabrics
clever
fine technique. A
ble is od in
built In a
feminized with
ing. A skirt,
cont all of
arranged In
af
combipations and exe
three-piece en
pressn one of the light
weight woolens sort of
tucking,
SWenter or
taillenr, yet
cording. plait
and material
two
blouse
or of
frasts, is
will
casion in town or country fram break
until dinner.
it Is in strictly good taste for any and
affairs, informal they
chance because it Is ac
little
one
striking con
typical this ensemble,
which serve for any Informal oc
fast This ix not because
however
but
One of the
of this description
a private exhibition
New York
all
to be,
cepted chic
ensembles
most
Was
of a
hie
shown at
prominent house,
-
to
office
reach the
without
and managed
director's
costed,
He told the director he wished
obtain an engagement with COM
As the applicant looked a most
for such a
managing
being
the
unlikely person post,
vious experience,
“I get Saturday
stated the would-be
afternoon
player,
reckon 1 might as well spend the time
actin’ for picters.”
‘But have you had any experience
asked the direc-
tor. who was rather doubtful on the
point.
“Have exclaimed the man, and
his volee was full of scorn. “I've been
>
moving for the
”
years.
company past
Right, to the Letter
After receiving his first check for
The
the
in payment.
approval of merchant on
on it."
the check and then Inscribed,
his name, “John Hancock.”
dorsed the check In that manner, and
he sald he was following the instroc-
tions of the clerk,
ter he left the store proudly with his
high-top shoes,
Too True, Alas!
Although the mistress of the house
was constantly laying in a supply of
food, the larder Invariably seemed
empty. So she spoke to the cook
about It.
“I am sorry to have to mention It,
cook,” she sald, “but don't you think
the food disappears rather quickly In
the Kitchen?”
The cook was very much snnoyed,
“Look here, ma'am,” she retorted
wrathfully, “I may eat ‘earty like, but
no one could call me gorgeous!”
i
| New Neckline and Scarf Are Pre-
i sented in a Daytime Frock,
| skirt 1s of scarlet and white checked
| wool, the blouse of white crepe de
| chine, The three-quarter coat
ranged in the same relation of scarlet,
white and checked material. In this
three-piece the new style of piping,
with the checked goods on the plain,
is Introduced, Inconspicuously, but ef
fectively.
In this version of the three-piece
are countless attractive combinations
of materials, wool crepe, jersey, satin,
taffeta and, latest of all, alpaca. The
fancy of one shade throughout the en.
semble which was seen in the earl
ost collections, Is now modified In
some and altogether changed in other
models, Sweaters are, of course,
wach in vogue, and many charming
designs are shown, some with un
of color. One of
the ground of
cout or short
harmonies
these colors repents
the skirt and the
jacket,
ne costume compose just brought
from Patou is a symphony in green
and gray, the plaited skirt being of
green, the sweater of slik and wool
in stripes of green and gray with
fine lines of mauve, the coat of gray
wool lined with green crepe and a
teboux hat of soft gray felt, with up-
turned brim of the green,
Even more popular are the ensem-
bles In several shades of one color,
three and sometimes four tones of
usunl
latest models,
of artistic possibilities In the ensem-
ble that Jane Regny Is
sume scheme In
in which she
more elab-
dress
Introducing Latest
Girdle;
Arrangement of
Lace Collar, Cuffs.
large conventionalized
Mme,
alone in the design of this type of en-
but
the colors with
floral applique, Nor is Regny
semble, her models are done with
Some of
of
HOURS SUCCeRs
the loveliest are In tones green,
mauve, nshes of roses—or rose ash as
i and blae, which has
shades and
y pervanche and the
t I now called
come. into first piace in
tones from navy t
lightest
pastel
Generally Satisfactory.
A costume of three pleces delights
the the
woman the
artist who creates it and
who wears it because of
for treat-
three pled e, especially the
opportunity it offers color
In n
model,
ment,
tiered which is distinctly chic
flattering. three and often four
of
and
tones one shade used with
effect, In
models of this type the bolero,
is seen in
are
charming SOMNe smart
which
every
very
ensembles of roost
teh has done this effectively
suit of crepe georgette, in
having round
the front—a line which
in the lower edge of the
jacket. Interest in the bolero for
morning, afternoon or dress
is shown in a variety of models. From
there Is a little of
navy blue rep, made with three tiers,
ed corners in
evening
ensemble
finished with a frill of black
The bolero Jacket,
front and
ribbon.
with the curved line of the
bon trimming Molyneux is among
the well-known couturiers who are
using the bolero in many designs, and
shall see it through the early
summer and autumn, in wool
crepe, taffeta and linen.
In the manipulation and assembling
of materiale rome interesting results
are shown in both the French and
American designs in which shantungs
we
on to
manner.
Afternoon Frock ls Graceful.
Contrasting with the sports ensem-
some of the most delightful fabrics of
down: voiles, crepes, both
made with a two piece or a one-plece
gown in which a girdle arrangement
jacket. The cout, long or knee length,
j& lined with a color in crepe or of
the same fahrie, or, as in the models
for early summer, the coat is sleeve.
less or unlined, One of these three
plece costumes In beige georgette has
a coat full length, with wide dolman
gloves, is unlined and Is trimmed
about the edges with beige fur, A
lovely creation In mauve and blue
wool crepe and silk crepe is softly
combined in the dress and » coat cut
on straight lines to the hem of the
gown. One of the new flower toques
to be worn with this ensemble ls made
of dark violets and is mntehed with a
corsage bouquet,
f
OOO00
CT he Kitchen
Cabinet
i git ge, i Ji fin, Pie i fio Pi fi Pio Po
YOOOOOOOOOOOOO0O00
tig, 1931, Westers Newspaper Union.)
Since nothing whatever happens
to us outside of our own brain, the
supreme importance of being able
to control what goes on In that
mysterious ‘organ {ds apparent
Arnold Bennetl
——
SEA FOODS
markets
In the ensiern
year, the hard
~lams, called qua-
hog the sof!
clams and the
razor clams, ‘Lhe
small sizes of
hard clams
called little necks
und ure the sizes
used for serving on the haif-shell, As
clams of both kinds are considered
one of the most nourishing and easily
gssimilntedsaf all fowls, they are now
almost universally employed as food
for invalids, when the hard or Indi
gestible portions are removed, Clam
juice Is now available canned, and
may procured in any market. If
me has never eaten steamed clams he
he
has something yet to look forward to.
Steamed Clams.—Use clams of me
4ium size, scrub well and place In a
large kettle, ullowing one cupful of
hot water to four quarts of ciams.
Cover and let steam slowly until the
Do pot boll furiously or
will toughen. In a howl
have a tablespoonful of hutter, melted,
or ndd a
of shake of
worcestershire Dip the
into the butter and ent
with pilot biscuit, hard tack
whent With a salad of lettuce
and this
luncheon orf supper
va
shells open
the clams
more for each person, dash
and a
Sauce,
fulce
lemon
steamed cians
or whole
hresd
makes ideal
toinatoes an
dish
Mock Clam Soup.—Take one cupful
pint of
Simmer
hour, Strain, add one
pint of milk, a pinch of soda and pa
prika to Serve in cups with
a spoonful of whipped cream on each.
of
tomatoes
for
codfish cut into bits, one
one pint of water
one-half
Regson
Clam Chowder. —Take one pint each
of minced clams and cubed polatoes,
ye large sliced onion, a thick slice of
fut sali pork, one clove of
garlic, one quart of milk, one pint of
polling water, one-third cupful of pork
fat. one-half ecapful of flour. Sehson
to t. Padi potatoes In the
salted water the pork, add the
onion and gurile, cook un*!l tender,
then add the milk and heat. Strain
the julce from the clams and add 0
the milk with the boiling water. Heat
the fat, nda the flour; when well
blended ady the onions and bacon
| Add to the balling milk, stirring well,
gdd potatoes, water and all the clams
Add salt and pepper and a tablespoon
ful of butter just before serving. This
will be found to be a very savory
chowder,
Bacon or
the
Fry
Kie
Seasonable Good Things.
such wholesome food
when they are coming into the
market fresh from the
gardens they may be
served at least once a
Carrots
that
unre
week,
Carrots Plgquant-
Take two bunches of new
carrots, wash and scrape
and cut into quarters
lengthwise, cover with a
pint of bolling water and
one-half teaspoonful of salt, and cook
until tender. The water should then
be absorbed, If any water Is left add
to the sauce, using less milk. Melt
two tablespoonfuls of butter, add one
cupful of milk and the yolks of two
eggs, cook over hot water until the
sauce Is thick, add two tablespoon.
fuls of lemon Julce gradually, and
sne-half teaspoonful of sugar. Pour
the sauce over the carrots and serve
at once garnished with finely minced
parsley. This dish Ig rich In food
value, especially good for children,
rich in iron, lime, vitamins and a
building diet in the egg yolk and milk
Salmon Salad.—Flake a little left
over salmon and add to an unsweet.
ened jelly. Put a very thin
slice of lemon in the bottom of the
mold and All with the seasoned jellied
salmon. Serve unmolded on
| with mayonnaise dressing.
Salmon a la Genevese—Put a tea
| spoonful of butter In a saucepan, add
a chopped onion, a sprig of parsiey, a
| small piece of carrot, a blade of mace
| and a bunch of herbs, a few cloves,
| apd a hoif-pint of white stock. Sim.
| mer these for half an hour, then strain
| over tue salmon in another pan and
Iemon
{ the fish is cooking melt three table
tablespoonfuls of flour and the liquor
from the pan, cook until well blended,
| been placed cn a hot platter,
| tittle lemon juice to the sauce and
serve at once,
| * Nabisco Bisque.—Prepare a vanilla
ice cream and add o « or more cupfuls
of crushed nabisco wafers; freeze as
usual. Serve with ce cream,
Devil's Food.—Take one cupful of
gugar (brown or white), two table
spoonfuls of butter, one cupful of
gour milk, one teaspoonful of soda,
two cupfuls of fluur, one-half cupfal
of cocon, sifted with the flour. Bake
in loaf. No eggs aie required in this
cake, but one may be added, Improv
ing the texture.
NMereie Marware
i
Baltimore Barber
Routs Rheumatism
Herman P. Brill, 2439 Fleet Street,
almost erippled for len years, recov-
erz perfect health and feels fine. Gives
Jull ereditto Tanlac for marvelous aid
Vi
“I could hardly
raise my hand tomy
head,” said Mr.
Brill, in telling of his
experience. “Rheu-
matism caused ter-
rible pains in my
back and shoulders
that nearly crippled
me, and to make
matters worse
stomach troubleand
indigestion developed. It was a great
effort for me to raise my arms while
working on my customers.
“Between nervousness and pain
sleep was out of the question. I rolled
from side to side all night, and could
not rest easily in any position. My
appetite disappeared, too, and I had
to force wy to swallow a little food.
Even that would lie like a lump in my
stomach for hours. I tried almostevery
known medicine in those ten years;
nothing helped me till I started on
Tanlac. Since then my headaches and
stomach troubles have disappeared and
the rheumatism has ceased to bother
me. I'm a new man altogether.”
Tanlae is nature's own tonic anc
body builder, made from roots, barks
and herbs. If you are rundown and
in poor shape, build back with the help
of Tanlae., Your druggist hasit. Over
£2 million bottles sold.
Divorceward Bound
Texas Quinan, the New York nig!
club ganid
the other night:
hostess, to an interviewer
“Whenever a
I thi
t
overheard
1h iia
between
ew Qin
¥
Tops 1
y it ipyersat
i up Cony i
once
an, ‘just dotes on sardines and all
kinds of
“Yes
& bum gook, too
canned goods.’
sald the second woman, ‘I'm
'”
or That
“What did you think of
I just
Not the Place f
Ted i.
game?’
Rod—*1 didn’t,
Bore eyes, blood.shot eyes
sticky eyes, all besled promptiy with
sppiiestions of Roman Eye Balsam
When friends meet
goes up in sinoxe
Special Offer
to Victims of
ndigestion
Your Druggist Says Pleasant to Take,
Elixir Must Help Poor Distressed
Stomachs or Money Gladly
Refunded.
You can be so distressed with gas
and fullness from poor digestion or
dyspepsia that you think your heart
is going to stop beating.
Your stomach may be so distended
that your breathing is short and gaspy
You are dizzy and pray for quick
rellef—what's to be done.
Just one tablespoonful of Dare's
Mentha Pepsin and speedily the gas
disappears, the pressing on the heart
ceases and you can breathe deep and
naturally.
Oh! What blessed relief; but why
not get rid of such attacks altogether?
Why have them at all?
Especially when any druggist any-
where guarantees Dare's Mentha Pep-
gin, a pleasant elixir, to help you or
money back
HERE'S HOW!
®
FORTUNAS CHART TO TELL
oH N, Bock of Yeading your own fortune
A a or your mde
757 entertaining and
remarkably true.
Makes any party a
success. Fortunas
Chart is correctly for the proper
reading of the playing cards. So simple any
child can give a he have
found it the test card oracle in the English
. Enemies,
IND BNE
TRF;
| for TIRED.ACHING FEET
MES £5
id, ct
ON om Oo
ERICA
onoe =
of colds