David had gone to the tip end of
South America and was visiting Cape
Horn.
In another moment after they had
talked Cape Horn was shouting in a
Sing-song fashion this song, for It ap-
peared that he, too, liked to tell his
story In verse:
Some capes depend on fashions
Whether they be worn;
And If the world of style and form
Decides they will adorn.
But we, Capes of the Universe
Will not let style dictate
What they would do if they
Could influence our fate,
For they might say to Cape Good Hope,
“You're out of style, old dear,”
And perhaps that ig the reason
One cape is named ®ape Fear,
For I've often thought it likely
That Cape Fear heard of styles
And of the way that humans
Indulge in pranks and wiles.
But whether that may be or not
We Capes jut out just so,
And so you needn't argue
For what I say I know,
As a matter of fact David hadn't
been arguing but Cape Horn looked
so angry again he thought it best to
go away. He went over toward the
Atlantic Ocean, with whom he felt
very friendly. Atlantic Ocean had
been alongside of him during so much
of his traveling,
David had not gone far when an
airplane buzzed overhead and then
landed very near him. A little pilot
Jumped out of the airplane and, rush-
ing up to David, sald:
“Want to see Canada? You didn't
see any of it before to speak of—
Just a glance merely—and I'll take you
there now If you wish,
“The Living Map Is too big for you
to get over all that ground yourself
for it would mean going back up
through South America and Central
America and the United States.”
Government Stamp Insures
Quality of Beef
(Prepared by the United States Department
of Agriculture.)
Have you noticed lately, when buy-
ing beef, that on the large cuts there
Is often a purple stamp such as “U. 8.
good steer” or “U, 8. choice” repeated
over and over again on the outside of
the piece? This Is in addition to the
“little purple stamp” with which you
have long been familiar, that informed
you the meat was from a healthy anl-
mal and therefore wholesome. The
new stamp is a grade or quality mark,
intended to help the buyer—both the
retail dealer and the customer—to
know what sort of meat is being of-
fered for sale. You may find one of
five quality grades on the plece of
beef you select: “U. 8. prime: U. 8.
choice; U. 8. good; U. 8. medium:
and U. 8. common." These grades
are named in the order of their ex-
cellence. U. 8. cholece, good, or medi
um, are good enough grades for most
of us. It is a wise plan to look for
meat bearing this government quality
mark.
The Initials “U. 8." Indicate that
meat so marked has been graded by
the bureau of agricultural economics
of the United States Department of
Agriculture. The beef grades used
are the same the country over. Choice
grade beef in Portland, Ore. is cholce
in Portland, Maine. Before long
graded and stamped lamb and other
government graded meats may be had
in many retail stores. Last year, at
Thanksgiving and Christmas, United
States graded turkeys came on the
market. Turkey growers as well as
turkey buyers liked the grading system.
One of the points which is consid-
ered Important In grading beef is fat-
ness. A good many people, in buying
beef, want a lot of lean and just as
little fat as possible. But good beef
does not grow that way. There must
be enough fat to make the meat ten-
der and juicy. The fat on good beef
is usually white or slightly creamy.
Small particles of fat are distributed
through the lean. This is called
marbling.
“How did you know I was here and
where I've been?’ David asked.
The little pilot laughed. He had a
most unusual laugh. It made David
feel as though he were sure he would
have a good time if he went with the
pilot. His laugh made h!m feel so
(et
(2 LA Ad F
FAL LALRES-
_
“Want to See Canada?”
pleased with everything—just as he
feit when he went for tramps through
the woods and the wind blowing
through the trees seemed company.
The pilot had a sult which looked
as though it were made of very strong
leaves. Around his head he wore a
wreath of tiny, delicate leaves, He
seemed to be very fond of leaves,
“Yes,” the little pilot answered,
‘I'm a Map person, In a way, The
General Overseer will tell you who 1
am. I'm mostly just myself figuring
in the Living Map world and just at
present ready to whisk you from one
place to another in no time at all.
“I'm the breezy, merry, naughty,
kindly air pllot, that's who I am.”
“You're up to date,” sald David,
“with your airplane.”
Dyspepsia of Kings No
Worry for Us Americans
Four meals a day—breakfast at
seven, dinner at ten, supper at four,
and “livery” at eight or nine, was the
mark of the aristocratic English fam-
fly In the Fourteenth century, Labor-
ers and tradesmen had only three
meals a day, at eight, twelve and six.
“The average American today pre-
fers to follow the sturdy English la-
borer's schedule for meals rather than
the more de luxe dining plan,” says
Miss Catherine Hanley of the national
dairy council, “Our stomachs are
better off if we give them a rest be-
tween meals. If you enjoy good health,
it Is wise to limit any between meals
piecing to fresh fruits, or a milk
drink. Children, those who are un-
derweight, invalids, and older people
can usually profit by a glass of whole
milk In mid-morning or afternoon.”
Sinuses
The cells or cavities contained In
certain bones, as the frontal, ethmold,
sphenoid and superior maxillary, are
called sinuses. The frontal sinuses are
two Irregular cavities extending up-
ward and outward from their open-
ings on each side of the nasal spine,
between the inner and outer layers of
the skull, and separated from one an-
other by a thin bony septum. They
give rise to the prominences above
the root of the nose, called the nasal
eminences,
EE MM a a as stv owen
| X
(Prepared by the United States Department
of Agriculture.)
An unusually attractive confection
for teas, dinners, and other formal
occasions, as well as for gift boxes of
home-made sweets, is made by dipping
grapes In fondant, “Fondant” as the
professional candy maker calls It, is
the cooked sugar filling in chocolate
creams or stuffed dates and other
confections. It is sometimes flavored
In various ways, as with ofl of pepper-
mint or wintergreen, rose, vanilla, or
almond flavoring, and often colored
with vegetable colorings. A sirup or
candy thermometer is desirable for
good results.
Firm grapes with unbroken skins
should be used for dipping, and a little
The lure of the season's new vel
vets Is proving positively Irresisti-
ble. As to the debutante set, it has
taken up the theme of velvet with an
enthusiasm which knows no bounds
Not only are these latest recruits to
society looking thelr smartest ino rich.
ly furred velvet suits and ensembles
in the daytime hours, but they are all
excitement over & new fad--that of
By JULIA BOTTOMLEY
Cegane picts)
the party frock which
styled of sheerest velvet
For inspiration these young enthusi.
asts are harking back to the pictur.
esque beflounced fashions of the quaint
1830s, and what fun they are having
in tuning the modes of the yesteryears
into a very modern and sophisticated
present, There's the adorable dress in
the picture, for instance, Its volumi.
is quaintly
A dainty dessert and one easy to
prepare is always popular with all
housewives. Here Is one:
Marshmallow Dessert.
~Cut into small bits a
cupful or more of marsh.
VE mallows, add a handful
of blanched and shred-
ded almonds, cover with
a cupful of whipped
cream and at serving
time serve in sherbet
glasses topped with
shredded pineapple.
Graham Cracker Date Tort.—Roll
twenty-four graham crackers until
fine with a rolling pin. Pour over the
crumbs four large tablespoonfuls of
butter melted. Prepare the following
custard: Mix one cupful of sugar
with one-half cupful of cornstarch,
blend well, add a little salt and one
quart of rich milk, cook until thick,
Beat four egg yolks until light, add a
little of the milk mixture and pour
into the saucepan; cook until the cus-
tard Is thick and smooth, Beat tie
egg-whites until stiff, fold In grad-
ually one-fourth of & cupful of sugar.
Cut up one package of dates into fine
bits. Now prepare a layer of the
By NELLIE MAXWELL
buttered crumbs in a good-sized drip-
ping pan, pour over the custard, then
on the custard sprinkle the chopped
dates; cover this with the meringue
and over that another layer of the
buttered cracker crumbs. Bake twen-
ty minutes in a moderate oven. Serve
cut into squares, top with whipped
cream and a maraschino cherry, Use
a pancake turner to serve the squares.
Fluffy Turnips—Take four cupfuls
of cooked and mashed yellow turnip.
Melt two tablespoonfuls of shortening,
add one-half tablespoonful of chopped
onion, one and one-half tablespoonfuls
of butter, one-half teaspoonful of salt,
pepper and paprika to taste, Mix
with the turnip, add two well-beaten
egg yolks and fold In the stiffly beat-
en whites of the eggs. Place In a but.
tered baking dish and bake In a hot
oven twenty to twenty-five minutes,
Leftover turnip may be used for this
dish.
A potato salad is one of the easiest
salads to make and one which Is
often the poorest. Potatoes are taste.
less when cold and should always be
marinated with a french dressing for
two or three hours before the mayon-
Dalse is added
For the occasion either before or
after the nuptials, there is nothing
which the hostess
can afford which
will be too much
trouble. For the
beginning the fol-
lowing cocktail will
he most dainty,
— Cupid's Cocktail,
=> ~Boil together
one-third of a cupful of sugar with
one cupful of water, or better—canned
fruit juice—for two minutes, then add
four tablespoonfuls of lemon juice and
cool. Chill one cupful each of seeded
white grapes, red cherries, diced pears,
and pineapple. Mix all the chilled in-
gredients together and serve In glass
cups placed on pink hearts on serving
plates, '
Fruit Salad—Prepare a bed of
shredded lettuce. Place a slice of
canned pineapple upon It. Fil one
half of a canned pear with diced ba-
nanas and celery mixed with mayon-
nalse dressing. Lay on top of the
pineapple. Garnish with strips of
green pepper. Serve with french
dressing.
(@®. 1930, Western Nuwapaper Union.)
nous skirt and prim-fitted bodice turns
the pretty trick of making youth look
more youthful.
Perhaps it 1s the flounce measuring
“yards and yards” around the hemline
which more than anything else gives
this winsome frock its air of quaint-
bess. Or is it the fact of those multi
tudinous tiny folds of velvet sewed
“row-and-row” on Insets of peach-pink
chiffon which reminds us
fashions are becoming new fashions
in the eyes of the modern style world?
Another pretty fashion which ap-
peals to youth is the off-the-shoulder
decolletage, Costume
found that this quaint sil
adorably youthful for the velvet frock
Wherefore young girls are dining,
dancing and stepping out in the most
fascinating little velvet frocks one
may hope to see, thelr naive low-cul
lines dropping off the shoulders quite
in the same manoer as they did In the
long ago.
Most of these girlish necklines are
held in place with shoulder straps, and
the youthful note is sounded when
these little bands are formed of tiny
roses. A prim bouquet of these same
roses at the nipped-in-at-the-walstline
and the frock quaintly styled of dainty
transparent velvet, be In black or In
color, breathes the very essence of
south,
Lace, ermine, delicately beaded geor.
getie and softly draped are also used
at neckiines,
(@, 1930, Western Newspaper Union.)
hn }
that old
designers have
of the stem should be left on them.
They should be dipped very quickly
into the melted fondent and placed
on waxed paper to dry.
The bureau of home economics of
the United States Department of Ag-
riculture gives the following directions
for making the fondant in which the
grapes are dipped:
Fondant,
2 cups granulated 3% cream of
SUgaAar
8 cups boiling wa-
ter
tsp
tartar
ik tsp. salt
Put the sugar, water, and cream of
tartar and salt into a saucepan over
a hot fire. Stir constantly until, but
not after, the sugar has dissolved, Do
not splash the sirup. temove the
spoon and do not use it again after the
sirup bolls. Remove the sugar grains
or crystals with a dampened brush or
a clean wet cloth. Cover the pan for
a few minutes. Let the sirup boll un-
til It reaches a temperature of 235
to 238 degrees Fahrenheit, or until it
forms a soft ball when dropped into
cold water. Be sure the bulb of the
thermometer is covered and does not
touch the bottom of the pan. Pour
the sirup In a thin sheet into a flat.
bottomed cake pan and stir it with
a flat wooden spoon until it creams.
When it forms & soft solid ball work
it with the palms of the hands in the
same way as bread dough until It is
smooth,
Place the fondant in an earthen.
ware or glass dish. Wet a clean cloth
in hot water, wring out well and lay
over the top of candy. After
about 24 hours the fondant is ready
to mold, Fondant made in this way
will keep for months if covered with a
moist cloth or stored in a tightly cov-
ered jar. It may be melted over hot
water for dipping grapes, strawberries,
or other fresh fruits, or any of the
candled fruits such as cherries, pine.
apple, grapefruit peel or citron.
the
Other ways of using fondant include
molding it to make centers for choco
late creams, pressing halves of nuts
into balls of fondant, or roiling the
balls In finely chopped nuts or shredded
coconut. Nuts and coconut may also
be worked into the fondant before it
is shaped. Irregular shaped balls are
sometimes rolled In cinnamon for
“cinnamon p with “eyes”
gouged out to make them more real
istic. With or without nut meats fon.
dant may be used to stuff
prunes,
olatoes™
dates or
(Prepared by the United States Department
of Agricuiiure.)
the children grow over the
summer! Vacation weeks have passed
quickly. Children In their sun suits
or bathing suits have needed little In
the way of clothing. Then comes the
distressing discovery that May has
positively nothing to wear to school—
she's outgrown every single one of her
dresses, and must have a brand new
set. It isn't merely that her legs and
body have lengthened; she has broad-
ened In shoulders and chest, her arms
have grown longer, and altogether
she's just a bigger girl and must be
provided for accordingly.
We mothers manage to bridge the
gap somehow with a hem let out here
and there, while we hastily shop for
prints and patterns for fall outfits,
The bureau of home economics of the
United States Department of Agricul.
ture has some help for us this year, in
the form of new designs for little girl's
dresses. The one {llustrated Is a very
good type to begin on, while there are
still likely to be warm days when
freedom of arm and a loose neck line
will be much appreciated. If you put
fa generous hem into this dress—six or
eight inches--you may even get over
another summer with it, for It is
roomy through the chest, and has rag.
lan sleevelets which will take care of
width at the shoulders.
Any preferred wash fabric can be
used for this little dress. The one
illustrated Is made of blue gingham,
Extra fullness Is allowed on each side
of the center front and center back
by means of four inverted box pleats,
stitched down a few inches and then
pressed into place. The short sleeve
was preferred in making this dress
because of the freedom from restric.
tion, and because it was made for the
in-between season, when longer sleeves
fare unnecessary.
Notice especially the rounded out
collariess neck line. When this dress
is worn under a coat or sweater, as
the weather will soon require, it will
How
be much more comfortable than a
dress with a rolling or sailor collar
Too, there will be nothing to smooth
and straighten as the coat goes on.
Both peck and front opening are fip-
Good Dress Type for a Six-Year-Old.
ished with a simple and effective trim.
ming made by overhanding with ecol-
ored twist a short blanket stitch edge.
The three square tabs for the buttons
and buttonholes give a tailored finish,
Old Industry Wiped Out
The plain of Jordan was assigned
to the Knights Templar of Jerusalem
by the Crusaders, and they are report.
ed to have made $25,000 a year out
of the sugar cane industry. The old
der Turkish rule Irrigation systems
were allowed to deteriorate, and no
canes grow there now,
Oey an old and trusted friend
would venture to speak so frankly
new pipe, or an old one carefully
broken in with Sir Walter Raleigh's
favorite smoking mixture, changes
everything, And why shouldn't it Sir
Walter is milder and more fragrant.
And it has the body and flavor found
only in the finest of Burley, skillfully
seasoned and blended. What more
could we offer any pipe smoker? What
more could he ask?
SIREN
RALEIGH
Given Back to France
memory of Mrs. Anne Murray
ican war worker, Miss
n, her associate on the
for devastated France,
ms presented to the French govern-
ment the Chat Blerancourt
which for
The his-
au now becomes a nation-
bousing among many
lieg a collection showing
tion of France and
ean de
the con » purchased
its wartime
Free the body of poisons with
Feen-a-mint. Effective ia
smaller doses. All druggists sell
this safe, scientific laxative,
FOR CONSTIPATION
All Over
Country Policeman (at scene of
murder)~-You can't come in here.
Reporter—But I've been sent to
do the murder.
Country Policeman—Well, you're
too late; the murder's been done.—
Vancouver Province.
People are less Interested In what
you did than why you did it.
ever be without
with Lie
Boschee's
fae SYRUP