(Prepared by the Urited States Department
of Agriculture)
Sliding metal fasteners that insure
complete protection from wind, raln,
or snow, are an important feature of
both these play sults for children de
signed by the bureau of home econo
mics of the United States Department
of Agriculture. The sults are some
what similar, but one Is made of a
woolen fabric, the other of a close
woven, warm, cotton material in
slight details the sults also differ.
The one on the left has patch pockets,
the one on the right, tallored welt
pockets; the former has a buttoned
front opening, the latter closes with
metal fasteners. On the first the ex.
tra elbow room in the sieeve is held
in at the wrist by a stitched pleat:
on the second this fullness Is confined
by means of a loop and button.
Fundamentally, however, the sults
have many points In common and can
be made from a good coverall or
night-drawers pattern with certaln
adaptations. We know that children
need comfortable, nonrestricting gar-
ments for play, that will at the same
time keep them warm and dry. In
very cold weather these suits, like an
overcoat, can be worn over the cloth-
Ing ordinarily used In the house.
The locking type of metal fastener
is used at the side plackets. To give
roominess in the seat without bulk the
back leg section Is made longer on the
seam than the front. This extra full.
ness Is shrunk Into the seam, so that
4 inches are reduced to 2%. Fullness
for the seat is also taken up at the
waistline,
Bulk around the feet Is taken out
by a gore from the koee to the instep.
The openings thus made are closed by
sliding metal fasteners. Notice bow
they are placed around In front, not
at the side where they are hard for a
child to reach.
A
By MARY GRAHAM BONNER
FLYING FOLDS
There are some creatures known
a8 the phalangers—the flying phalan-
gers they are usually called,
They are something like squirrels,
and they have loose folds of skin that
they use for flying.
In fact these folds of skin are used
by the phalangers just as though the y
had private airships of their very
own,
And they can always be ready for a
flying trip, too!
Now two little phalangers had curled
up in the corner of a tree far away
from here,
They had some straw beds which
they thought were especially fine and
they were talking,
Their names were Betty Phalanger
and Freddy Phalanger,
“Do you know,” sald Freddy Pha-
langer, “that people have always
thought airships were very wonderful !
“They still like to look up at them.
They often get stiff necks looking at
them, and they think they are marvel
ous sights.”
“Who told you all
Betty,
“Never mind,” said Freddy, “I know
what I am saying.”
“Do the people jump into the alr-
ships and fly?” asked a little baby
phalanger,
“No,” chuckled Freddy, “they don't
get a chance. People can only watch
or else climb In properly, and there
are other people who don't like to
leave the ground.”
“Are there, really?”
In great surprise,
“You don't mean to say so?’ asked
one of the neighbors who had come
to join In the conversation,
“Oh,” sald Freddy, “they have to
get into airships but they can't get
airships right out of themselves as
we can,
“Our alrships are attached to us.
“Yes, we're like the flying squirrels,
“We do not go too high with our
airships—we do not like to fly high.
this?" asked
asked Betty
"
(Prepared by the United States Department
of Agriculture)
Peaches, pineapples, oranges and
lemons are the main fruit flavors in
the recipe below for a most attrac
tive molded fruit gelatin. It is one
of those desserts that are exception-
ally good to plan for a company din-
ner for several reasons, Fruit is al
ways good for dessert after a hearty
meal; the dish looks pretty when It Is
turned out; and-—what probably ap-
peals greatly to the homemaker—the
whole thing is prepared hours before
it is wanted, leaving the cook free to
attend to last minute details, The
proportions are from the bureau of
home economics of the United States
Department of Agriculture
8 cup lemon Julce
Cup orange
Juice and pulp
cups sliced
canned peaches
slices canned
pineapple
2 bananas, scraped
and sliced
3 the. gelatin
% cup cold water 1
1 cup bolling water
% cup sugar 2
% tsp. malt
1 cup peach fulce 4
1 cup plosapple
julce
Sonk the gelatin In the cold water
for five minutes, add the bolling wa-
ter, sugar and salt, and stir until dis
solved. When cool add the fruit
Juices, place this mixture In a bowl
surrounded by Ice water, and stir sow
Notwithstanding the
lure of velvet and all
the other interesting
and beantiful mate
rials which are serv.
ing as voguish media
for milady’s hat, the
fact remains that the
faithful felt is as pop-
ular as ever.
By JULIA BOTTOMLEY
~~” yr
Lo
“felt” were never so versatile.
type, others one color on one side
contrasting another color on the re-
verse side and so smartly manipulat-
ed are they that many of the better
felts have succeeded In working thelr
way out of the sports class into the
realm of the “dressy” hat,
Trimming with fur Is one of the In-
teresting phases approached by de
signers who Interpret thelr art in
terms of felt. The hat with a brim to
the left In the picture is a superfine
black french felt. Its embellishment
of white flat fur Is an unmistakable
expression of chic.
Speaking of the present feit-
trimmed-with-fur vogue, the latest
gesture In this direction Is the white
felt hat which earries a touch of thin
black fur such as galyak, caracul, or
Persian lamb.
in that its upturned brim suggests
the new tricorne, variations of which
Are among the smartest millinery
trends of the present season. = The
quaint model pictured is a fur feit
with felt bow and fancy ornament on
top.
A beret of cricket green felt with
selftrim is centered In the group.
The charmingly youthful mode which
you see to the right above in the ple.
tare is a fine vis-a-vis type draped
off-the-face In effective “illness” The
group concludes with a Lewis model
of hunter's green felt with trim of
self-colored wide beiting ribbon.
The style importance of these hats
is emphasized In that before being
released for publication, they were
submitted to a group of American
millinery fashion authorities whose
purpose it is to promote and main.
tain a high standard of design in this
country.
(@, 1910,
Western Newspaper Ur ni on. }
and then. As it begins to congeal,
wet and chill a mold in an attractive
design. Cut the remaining fruit into
small pleces, combine with the rest
of the gelatin mixture, fill Into the
mold, and chill for five or six hours
When ready to serve, Invert a plate
over the mold, and turn it upside
down. Insert a knife slong one edge
of the gelatin, and the molded mix.
ture will slip out easily. Serve with
plain or whipped cream.
Braised Celery Adds to the
Variety for Winter
As a cooked vegetable, celery offers
f pleasant change when the winter
variety dwindies to a few standbys
Here Is a good way to cook it. de
scribed by the birean of home econ
nomics, United States Department of
Agriculture:
8 the four
1% cups cold wa.
ter
Balt and pepper
1% quarts celery
cut into pleces
3 the drippings and
Juice from roast
meat or fowl]
Put the cut celery Into a shallow
baking dish. Melt the meat drippings
in a skillet, add the flour, stir gntil
well blended, and then gradually sdd
the waler and continue to stir until
smooth. Add salt and pepper to taste
and pour this hot gravy over the
celery, or use an equal quantity of
left-over slightly thickened gravy or
meat broth, Cover the dish and bake
in a moderate oven for 45 minutes, or
until the celery Is tender. During the
last 15 minutes remove the cover from
the dish, so that the gravy cooks down
and browns slightly.
This Is an excellent way to use the
outer stalks of celery less attractive
for serving raw and also to make use
of left-over gravy or meat drippings.
Tea Should Be Kept in Air-
Tight Packages
Tea It sociable to a fault, according
to the United States Department of
Agriculture, for It cannot maintain its
individuality when it openly associates
with odorous foods
The dried tea leaves have such great
abso/ptive powers that they readily
take up flavors of other foods, such as
nutmeg, pepper and flavoring extracts,
when exposed on the pantry shelves
C. F. Hutchinsen, federal tea ex.
aminer, stationed at New York city.
says tes must be kept in an alrtight
“But still we can fly, and we carry
our airships with us wherever we go
—our folds which we can use for fly-
ing”
The phalanger families talked for a
long time of people and thelr airships
and of birds who were clever Indeed,
for they could fly very, very high, and
They Are Something Like Squirrels.
they always carried thelr airships with
them,
Yes, the
so much of
birds,
The birds didn't have to step into
planes in order to fly.
They merely had to spread thelr
very own wings and they were off, up
in the air.
And they could catch insects when
fiying and do thelr marketing in this
WHY.
jut the phalangers thought they
were quite bright, too, with their folds
which helped them to fy little, low
distances,
And don’t you think so, too?
(ES 1920, Wonlern Newspaper Union. y
Artichokes Variation for the
Winter Menu
(Prepared by the United Bistes Department
of Asricaiture.)
Increased interest is being shown in
the Jerusalem artichoke, both as a hu-
man food and as a forage crop. As
# humun food it gives a pleasant vari-
ation to potatoes and garden roots. It
has long been known that the Jeruss-
lem artichoke stores its carbohydrates
as insulin Instead of starch, and it is
claimed that it may be used by dia-
betlic persons to 8 much greater extent
than foods containing an equivalent
amount of starch,
It has promise also as & source of
ievulose, or fruit sugar, which is de
rived from insulin as dextrose or corn
sugar 1s derived from cornstarch. Le
vuiose, which Is a very sweet sugar,
with many potential practical uses in
cookery, has heretofore been found
very difficult to crystallize and is stil
made only in small quantities,
Probably the widest use of Jerusas
lem artichokes for human food at
present Is in the form of pickles. But!
they may be boiled, baked In the cas
serole, fried as chips, or served raw
in thin slices with other vegetables in
salads. In this form they make a vers
good substitute for the “water chest
outs” used by the Chinese in chop
suey, and may be used when the Chi
nese ingredients cannot be obialned
The tubers are irregular In shape and
somewhat tedious to scrape or pare
for table use.
did not think
they did of
phalangers
people as
Fruit Cup
Cut grapefruit in halves and remove
inner fiber Sweelen and 6H with
slices of orange and banana. Top
with a cherry and serve either as a
cocktall or a dessert.
package If It Is to retain iis indi
vidual flavor. A lass jar is sn ex
cellent container.
DON'T
let a Cold Settle
in your Bo !
your Bowels!
Keep your bowels open during i
cold. Only a doctor knows th
portance of this, Trust a doctor te
know best how it can be done,
That's why Syrup Pepsin is
a marvelous help during cold
is the prescription of a family
tor who specialized in bow
bles, The discomfort of colds
always lessened
Your system Is
phlegm, mucus
The cold is
Whenever the
Dr. Caldwell's Syrup Pepsin is sr
to do the work, It does not
or sicken; but its action |
ough, It carries off all the sours
waste and polson; hel;
bowels to help themselves
Take a spoonful of this
doctor's laxative
starts, or the next time
tongue, bad brea
headachy, gassy ¢ ition warns
constipation. Give it to
dren during
they're feverish, cros
Nothing In it to hurt
oo Rtains only
when ft § uge
fro
and acid
broken-up” more
Lk ornt
kep
bowels need he
88 80o0n as
colds or
la ixative herbs,
ingredients,
way it
fastest sell-
The way it tastes and the
facts have made it the
ing laxative the drugstore ca
rriesl
Dr. W. B. Caroweil's
SYRUP PEPSIN
A Doctors Family Laxative
The Heights Lower Them
Ex-Mayor Hs of New
Dliined 16 & Herat aad
politician who, having
office and grea
turned his back
friends of the E:
a DOI ald 3
like that. Yes,
The more you
“are
cigars,
smaller they get”
"OKLA. FARMER KILLS
172 RATS IN ONE NIGHT
K-R-O (Kills Rats Only), writes
Mr. — —, Hulbert, Okla brought
this remarkable result. K-R-O is th
original product made from squill, aa
ingredient recommended by U.
Government as sure death to Eo
and mice but harmless to dogs, cats,
poultry or even baby chicks. You
can depend on K-R-O (Kills Rats
Only), which has become America 's
le: ing rat exterminator in just a
few years. Sold by all druggists on
8 money back guarantee,
WE WILL TRUST You!
20 DAY TREATMENT SENT ON TRIAL
MIN BAL makes you well Builds red
ood and brawn. Eluggish system. poor
nd ha Mart you downward Min #al
will bring you relief. large 30 day pack
are trestment sent you on tris If Bene.
fitted, pend us 31. If not nothing. Write
HOME REMEDIES
Bex ¢41-0 - = = = Pitman, N. J.
Poor Fish
First Young Fish—How come you're
not with the school?
Young Fish (taking an-
other nibble at the bait)—Stupid,
can't you see I'm playing hookey 7—
Capper's Ve ekiy,
Second
A wise executl
work his own way if it
business,
ve lets a man do the
helps the
“How can any man start the day
properly If he wakes In a room
where the paint and wall paper are
constantly making faces at the fur.
niture?™
All cooks enjoy using the common
things In such a manner that an un-
usual dish or com-
bination Is the re.
sult,
Pepper Relish.
Take two cupfuls
of finely chopped
peppers (green and
red may be used)
and pack the cup
solidly full in measuring. Use a food
chopper and put the peppers through
the finest knife twice, Measure into
the kettle, using just enough of the
Julce to flood the cup level. Add Hix
and one-half cupfuls of sugar, one and
one-half cupfuls of vinegar, mix well
and bring to & boll, set aside uncov-
By NELLIE MAXWELL
a good cover of paraflin., This makes
about nine glasses.
Rolled Orange Wafers.—Cream one-
half cupful of butter, add gradually
one cupful of sugar and the grated
rind of an orange, beat until light.
Dissolve one teaspoonful of soda in
one tablespoonfal of cold water, add
to one-half cupful of orange julce al-
ternately with two cupfuls of flour.
Beat well and spread on buttered bak-
ing sheet in the thinnest possible lay-
er. Bake in a moderate oven, When
baked cut into squares and roll each
square while hot over the handle of a
wooden spoon. Sprinkle with pow-
dered sugar and arrange on a dolly.
covered plate,
Banana Butter.—This makes a de
liclous cake filling, Use ripe, mellow
fruit and take three cupfuls of the
crushed pulp, add six and one-half
cupfuls of sugar, the juice of a lemon
and one-fourth teaspoonful of butter,
Mix and bring quickly to a boil, boil
ome minute, stirring constantly over
the entire bottom, adding one bottle
of pectin. Remove from the heat and
stir frequently for eight minutes to
cool slightly and prevent floating.
Pour quickly into cups and cover with
0000000000000
hot paraffin. It sets slowly. Makes
nine to ten glasses,
Stuffed Squash.—Cut one squash in-
to half and remove the seeds. Soak
one tablespoonful of dried mushrooms
in three tablespoonfuls of warm wa-
ter. Chop one-half cupful of water
chestnuts and mix one and one-half
cupfuis of chopped beef with the
mushrooms and chestnuts, and two ta-
blespoonfuls of soy sauce. Fill the
squash with the mixture and steam
over hot water for three-fourths of
an hour or until the squash Is tender.
Add two teaspoonfuls of soy sauce to
the water in which the squash Is
steamed, as it adds flavor.
A salad dressing Is in dally use In
all homes, or should be. To vary the
mayonnaise add a teaspoonful or two
of chowchow, catsup, chopped pickles,
anchovies, chutney or horseradish
sauce. Keep a jar of mayonnaise or
boiled dressing and a bottle of french
dressing. A tablespoonful or two,
according to taste, of french dressing
added to such salads as potato, which
needs long seasoning to be palatable,
adds much to the flavor. By adding
any of the above accessories the salad
dressing Is given variety,
(MB. 1920, Western Newspaper Union)
Worms expelled promptly from the human
system with Dr, Peery’s Vermifuge “Dead
Shel.” One single dose does the trick, Hoe.
All Droggists,
DrPeerv's
C: Bl WORMS
At druggists or 372 Pear! Street. New Tork Oity
FRECKLES
Go Quickly...
From the time jme you mm the first & ication
they begin to f ike MACIE. At all and
Qept, Stored or by Dail id $1.25 ame 6c
A copy of Bea
2073-5 ERS un co
_Chiengo