PA. Li Se525252525252525 The school bell had sounded and all the children went to thelr different classrooms and began their lessons in the big city school where they were students, They had not been at thelr lessons long when a great bell sounded through the school. It was different from the usual school bell which brought them to their lessons, and it filled them all with fear. The teachers looked frightened, too, but they were all very, very quiet, “March out, slowly, in single file,” sald the teacher of each classroom. They all knew how to do this, too, for they often had a fire drill. It always made them a little nervous but they knew If they were quiet and didn't get really frightened all would be well. There was only great danger when people lost their heads, as the saying goes, ” It's a wise saying, too—Iit means that people act as though they hadn't any heads with brains in them at all, The bell had been a fire bell and every one knew it. Soon every one of the many children were out in the big courtyard and thence to the street. Cabbage Slaw Makes Delicious Salad (Prepared by the Ur tes Department of Agricu e) Cabbage slaw Is one of the most popular ways of serving cabbage In place of a salad. It in fact, a salad, with a boiled dressing instead of 28 mayonnaise. The hot dressing is poured over the finely shredded eab- bage so that it will have an oppor. tunity to blend its flavor thoroughly with the vegetable. This slaw can be served hot or cold, according ro the bureau of home economics, the United States Department of Agricul- ture, but most people are accustomed to It as “cold” slaw. Select a hard head of cabbage. cut in quarters, and wash thoroughly In cold water. Drain, shred, and set aside In a cold place until crisp. Pour hot dressing over the crisp cabbage and stir until well mixed. Serve hot or cold, One cupful chopped celery, or one half cupful of finely shredded green pepper, or one cupful of thinly sliced tart apple may be added. is, of ; Dressing for Cabbage Slaw. 2 eggs - ii tsp. mustard | 8 cup water fr 1¥D. celery seed %X cwp vinegar 2 tbs. butter or 2 ths. sugar ¥ other fat 5 tsp. sait fr Beat the eggs, add all the Ingredi- ents except the fat, and cook in a double boiler until thickened. Stir <onstantly and just before removing from the fire add the fat. Pour over the cabbage while hot. If served as old slaw, chill after the dressing is added. By MARY GRAHAM BONNER The teachers were all out, too. All but one and that teacher was the one who helped them with their singing chorus, They wondered where she could be. They felt sure she must be out somewhere and each class thought she was with another group. But no one saw her, and every one felt a great fear, The sound of the motors and en- gines coming down the street with their sharp, shrill sirens made every one watch the firemen, They were coming! How quickly they had arrived. They were putting on their long rubber coats and their red helmets as they were jumping off the fire engines. Some of them had been putting on their coats a8 the engines had dashed through the streets to the school. The hoses were put to work. The water began to pour into the windows “But Look, Look!” Said Some. of the school which were now sending out big columns of smoke. The fire was a large one and It had started so suddenly—no knew how, one The firemen were climbing up the ladders. Everything, It was done in a second, “Is there anyone in the building 7’ asked a fireman. “We can't see Miss Cole, the singing teacher, though she can't possibly still the has seemed, be in building,” they sald. “She bl She has her possibly still others. probs for lunch. She can't sald ily gone lunch in early. be the school,” Oldest Trees in Europe Betw Loch Rannoch and Loch Tay Is Glen Lyon, the longest glen In Scotland, which stretches its mysteri- ous beauty from Loch Lyon over 30 miles. Many a tourist In Perthshire has rushed past it, little knowing that he was missing a haunt wbise lovell- een The Dark Rocks." history and and crosses call It “the of the Great red with mind Scots Crooked Glen The place is legend, battles of kirks which go back to the earliest days of Celtic Christianity. Its yew trees claim to be the oldest authentic speci men of vegetation In Europe, ‘ ER - - v La | ok o Lh - CRE og | I pi Io A distinguishing feature about the majority of lovely gowns which are lending their enchantment to the formal evening picture is thelr fas- cinating simplicity, Call it “sophisti- cated simplicity” if you will, for sub- By CHERIE NICHOLAS : uo S . » § | | \ A) y | Ny § : § = Re § { 8 g ~ Jected to critical analysis, these frocks, which are classic In their perfect lines and workmanship, reveal a su- perb technique which bespeaks none other than a master touch, When the guileless onlooker tells “But look, look,” sald some of the rest, And then what should they see but a fireman carrying Miss Cole out of an upstairs window. She had not noticed the fire bell at first and then the smoke had made her faint away. She was quickly revived, and her life had been saved. How wonderful the fireman had looked when he had carried her out of the smoking bullding, with its wild flames coming forth. Every boy that evening told mother that when he grew up would like to be a fireman, (®, 1931, Western Newspaper Union.) his he BENS NEN see Sesee % Sailboat Banana Salad ’ Generally Liked ERE BESSON. Select ripe, perfect bananas, Wash and dry. Cut a little “trench” in the unpeeled banana from one end to the other, scooping out the banana in this “trench.” Dice the portion scooped out, add it to one cupful of diced oranges, one cupful diced apples, one-half cupful maraschino cherries and one-half cup- ful diced pears. Add mayonnalse made Julces, egg yolk and sugar, and olive oll. Fill the cut portion of the banana, top with more mayonnaise and gar- nish with red and green cherries. Arrange on the lettuce to resemble a sailboat on water, cut a sall from white letter paper, using a colored opera stick candy for the mast. Place in position in the sailboat and serve. of frult mustard % —— A ————————— rs YS (Prepared by the United States Department of Agriculture.) Protein Is necessary in the diet for the growth and repair of body tissues. It may yield energy also, but its (m- portant function is for building and upkeep. If the diet does not furnish enough protein, growth Is stunted. Scientists have found, however, that foods classed as proteins are made up of combinations of certaln recognized substances called amino-acids and that unless the right combination of these is present the food 1s an incomplete protein, and unsatisfactory as a body glthough it may be a us~ful food from some other star n Among the most popular and readily obtained sources of compl protein lean poultry, builder, ele, or “effi meat of milk, and client” kinds, are fish, BlesBonbantosBonbonduslosBendoBudonlmduboluluduilmiolmlebad RJ ENE J J MC BM aS in happiness thing {he song, “You have to believe It isn't an outward The spring never makes I guess, As much as the » Aye, many a heart tent If It saw the Joy on the road it want, joy shead Erieve ng the spring ould find con when it had to there—but ” in you believe For the joy have t in various forms has al ways been a most popular confection, dessert, or cake filling. As nearly everybody likes chocolate one may satisfy the taste of any as re gards the kind of cake. From loaf to drop cakes, simple or rich, they always find a glad wel come, Chocolate Caramels.—Put two and one-half tablespoonfuls of butter lato Chocolate cake you that this or that fair one was dressed in “simple white” be not mis. led. The mind, wise to the ways of evening modes “as 1s” in our day and generation, know full well that sim- plicity as applied to dress is, in the modern Interpretation of the word, born of that “art which conceals art.™ There's the exquisite gown In the picture, for example, the uninitiated may describe it as a simple frock, but to those who know, It is a master piece which in the final analysis re solves itself int a matter of white transparent velvet of filmlest texture together with lovely white flat crepe and bright beaded bands, the entire falling into lines of grace through the subtle art of the designer, All the way through the program of evening dress the tendency is to call attention to beauty of fabric. The gowns of satin and transparent vel. vet which are playing such am out standing role in the formal mode are made to look as classically simple as possible regardiess of the fact that in their actual construction they involve a labyrinth of intricate manipulation, It is Interesting and significant to note that In Paris leading couturiers are carrying the vogue of velvet into spring and summer. Which goes to confirm that which has long since been self-evident-—that velvet Is proving it- self a perennial. When we stop to consider that modern velvet weaves are In many instances as exquisitely delicate and sheer as the most fragile chiffon, It is easy to understand why designers have come to regard it as a practical and altogether lovely year round material, (@. 1931, Western Newspaper Union.) ———— Bacon and Liver Cleanse and parboll sliced liver. Cut In strips the size of slices of bacon. Lay a slice of liver on a slice of bacon and roll them together, pinning the roll In place with a wooden tooth. pick. HdVe ready some bacon fat, hot, In a fry pan. Bet the rolls on edge and brown quickly all over. Cover and put In the oven till well done. Serve with hashed, browned potatoes, Beedle vetoes toslodledlentatatat od 2 8 8 8 8 8 8 & FER FFT HTT aTnrTrrrrerrre By NELLIE MAXWELL cheese, sufficiently to avold monotony. building material. But it has “incomplete” proteins. To be on the is well to Include In the } are lllus h foods as picture, su accompany United ture, al Bendend ended atadedeteded edad ad odo 3. 8 8 8 8 8 3s CRE TTTITTTTTTTTTTT 8 saucepan, when melted add two cup- fuls of m sugar, and solved and when reached add inate grated, the chocolate firm asses, one cupful of brown stir until the sugar is dis the bolling point is hree squares of choc stirring is melted. Boll ur in formed dropped into cold water of vanilla and buttered pan to cool. Chocolate Custard Pie.—Line a ple with pastry, flute the rim and ill with the following : Beat the yolks three eggs slightly, d one half cupful of sugar and continue beating, add one tablespoonful of soft butter. the same of flour, three-fourths of a of milk and two squares of vate: flavor with vs f Spread w#ith a meringue the egg whites and half cupful of powdered sugar. turn to the oven and brown. Chocolate Cup Cakes—Take one half cupful of shortening, add one cupful of sugar and cream, add one and one-half cupfuls of flour with two and one-half teaspoonfuls of bak- ing powder finely sifted alternately with one-half cupful of milk, add two beaten yolks of eggs, three squares of meited chocolate, one-half teaspoonful of salt and one teaspoonful of vanilla, before the milk and flour is added Fold In at the last the well beaten whites of two eggs Bake In small gem pans, Onions Stuffed With Sausage. Take even sized onions, peel and Scoop out a center large encugh to take a small sausage, or one may nse he bulk sausage for filling. Chop the centers removed, mix with bread crumbs and the sausage, stuff and place in a baking dish. Pour around consiar ball when a little Is Add one tea spoonful turn into a ate cupful melted choc and bake made of Oe. Re them cream left often ist heap a the before pork or broth well and At the | buttered cr nd brown fis a from any during spoon- top of serving. Baste umbs on well garnish to roast n Newspaper Union 3 2 aera ts ones Spiced Drinks Popular at Parties Serrtettcrer tate rene . . Spiced cider and spiced grape juice are new to many people, and are most acceptable for serving to groups, large or small, the season before ice cold » preferred 4 economics of United partment of Agriculture: the 1 quart sweet cider ik CUD sugar we tap. salt ER pleces stick cin. namon 12 whole cloves W tsp. powdered allspice 8 hours. spices before serving. Spiced Grape Juice. § to stick to cloves 1 quart grape juice i cup sugar is tap. salt cinnamon 12 is Mix all boiling point. Allow the fruit juice to stand for three of four houre so that the flavor of the spice will be drawn out. When ready to be served reheat and remove the spices. Lemon Juice may be added If desired. > (Prepared by the United States Department of Agriculture) A farm woman in Maine solved the problem of having her saucepans and their lids conveniently near the stove by using the wall space just back of her range. One of the boys of the p- Handy Arrangement for Saucepans and Lids, family who could wield a hammer, saw and paint brush, built a frame on which hooks could be put, as the kitchen walls were made of light wall. board. The rack for the lids is very simple, In a family where the children are being trained to help with the house work, there Is a good psychological effect on those who are Inclined to be slipshod, in having the bottoms of the pans so plainly exposed to scrutiny. Self-respect demands proper scrub bing before a saucepan is hung up. The photograph was taken by the United States Department of Agri- culture, in connection with a kitchen improvement contest. HRRFEERERERRLRRBRR ERR BREA : Hints for Housekeepers HERE RARERERTRRRRRRE BERR ES Cream soups are especially good for luncheon dishes, *. » * Fur that has been wet will not mat if it is thoroughly brushed. - * @» Backaches can sometimes be pre. vented by raising a sink, work table, or a washtub, LA Hang the frequentiy-used kitchen utensil. It is much easier to find a small utensii like an egg-beater when it hangs on the wall than when it lies on a shelf or in a drawer among other utensils, . 8 For uniform results In cooking, re member to sift flour before measuring and never to shake it down In the cup before leveling It. Standard measuring containers and level measurements are also necessary, Mothers... Watch Children’s COLDS OMMON head colds often “settle” in throat and chest where they may become dangerous. Don’t take a chance — at the first snifle rub on Children’s Musterole once every hour Jor five hours. Children’s Musterole is just good old usterole, you have known so long, in milder form. ’ This famous blend of oil of mustard, camphor, menthol and other ingredients brings relief naturally, Musterole ets action becauseit is a scientific counzer- irritant” —not just a salve—it pene trates and stimulates blood circulation, helps to draw out infection and pain. Bt full strength Musterole on hand, for adults and the milder — Children’s Musterole for little tors. All druggists, CHILDREN'S Laundry Work in India Washing « ence, ’ Just a litary othes in India is no scl vice passed down from father to son an un from nancies dic times, says shes iid the Health ‘depends upon proper food n. Keep the digestive pro - cesses active with Wrights .225%Pills "THE TONIC-LAXATIVE™ TAKING THE FARE OUT OF FAREWELL HE scene is in a hotel bedroom.Theguestde- cides to check out. He telephones for a boy to remove his bags. He leaves some money on the bureau for the cham- bermaid. He descends to the lobby where he pays his bill and starts for the street. En route he tips the bellboy and the door- man. (He hos already tipped the dining room staff and various other employees.) Saying farewell in most hotels is just one dollar after another. When in Washington stop at The Dodge Hotel where tipless hospitality has been a feature for 10 years. You will fare well at the Capital's ho- tel of fee-less service. Accommodations for 400. Room and bath from $3 Write for Complimentary Booklet “A Week in Washington” THE DODGE HOTEL North Capitol 4E Sts.N.W. Washington, D.C.
Significant historical Pennsylvania newspapers