"-?(.. EVENING VXJBUO LEDGER-P,nmAPELl5HIA;nDdvEgBAiy, JUNE, 11,;L$$(. .. a, 'OOKERY FkOM OTHER LANDS HOW DO YOU LAUGH? IN THE SHOPS HOME HINTS-CYNTHIA u m 1A VOR Y RECIPES FROM GATHERED BY MRS. M. A. WILSON 0L "".. . .. ... minis Weeks Cosmopolitan $? ducc Entirely Nciv Flavor Gnocchi and Lamb Broiled With Ravoli and a A recent visit to the Italian set tlements in n search for some real fr iltalian dishes, it occurred to me that rperhnps you would like to visit the 1 jf kKhons where there are great boxes of KSpastas, strings of dried peppers I L Changing among lopes of garlic and Jonions. Flanking these are gieat . Sshclvea of tomato paste, tomato sauco and canned tomatoes, pep- wvijpera or pimentos, mushrooms and f 'ikilL Tl.. u .1 Knn nf ilwinrl Hilton. f -nsn i;uws aim iu i uiivu 4ii.i f' grooms hang side by side with smoked 3& vSPorK sausacs' ' Amoncr these sausages there are ''Di1ami TVAvlns sntirnssritn. bflW ' P' ' SconDa. caparola and the very popu- W '"'far caserta peperoni. Right below wthese sausages hang fortr or five 1 prosciutti. , You know that prosciutti is Italian for ham. These hams are unlike our American product; they aie cured by 'a special process and arc dried out until tney aie utmost ns naru as wood. This curing is much the same as the famous process for the Smith- field hams of Virginia. The prosciutti is cut in thin paper-1 teruler amj then strain off the broth, i like slices the length of the ham and, Coof t,en pj tiie meat ftom the. Is eaten uncooked just like the j bones. Chop meat very fine and add bolognas. Qne aud onc.itaif tcnpoois of alt. ' Gnocchi di Lemolina Qne teaspoon of paprika, Place Two onions, grated. One cup of water, One green pepper, chopped fine, One cup of null; ' " "tw in a saucepan and biing to a boil, i Mix thoroughly and then piepaie Add slowly seven tablespoons of a dough as follows: Tlace in a mix farina or cream of wheat. Cook for i ing bowl ten minutes and stir constantly. Now add One uell-beaten egg. One-half teaspoon of salt. Beat well to mix and then poui into loaf-sliaped pan to mold. When firm turn out on the molding board ! and cut into blocks. Place in well- greased baking dish, hprinkle with i dougn. Knead until very smooth and , Uake in a moderate oven until light grated cheese and dot tiny bits of then i oil out as thin as paper. Cut brown, usually about twelve min butter. Bake in a hot oven until the into four-inch square? and brush the utes. cheese forms a light brow-n crust. edges with water. Place a spoonful Crocante P 1 ntn a la NaDles t'10 PrePaml meat on the dough Blanch one-half pound of almonds MHrl .Unn 'nl.l ni'n- nnrl nunc c r,1A 11 .t .1. ah .1.... nn4 ...t- ,Ia .nn, en Place in a saucepan Two and one-half cupi of boiling' water, One and one-half teaspoons of salt, j Now pour in very slowly Three-quartert, aip of yellow corn I tSf meal fi Stir to prevent lumping and cook -Ttntil very thick. Add KJi" Three-quarters cup of cheese, cut into fine pieces, R tj One onion, chopped fine. Une green pepper, chopped fine, Mrs. Mv dear Mrs. Wilson In regard Ho the recipe for chow-mm, you .mention the use of pork chopped, but you do not say if fresh or salt Jpork and if boiled or how to pre pare the pork for chopping or the 'quantity. Thanking you in ad ivance. D- M- B- ? Use fresh pork chopped fine like Hamburg steak for chow-min. I Mv rloir Mrs. Wilson Kindly tell me how to make lemon filling ;for a meringue pie '.r.- mumnmio mo. i nanKinir vuu Hn advance. Mrs. S. iLemon Filling for One Large Pie &? One and one-half cup,, of water, PSJt : . .. -i .tn-.u BK "Si taoiespoons uj cbiibiuiui, E?& " A , I ..Mnnn, onfl fVlOl"! ftlQ. 13 i iace in a iiun.-yi" " ".w - tlolve the starch in water and bring to a boil. Cook for three minutes find then remove from the fire and add Three-fourths cup of sugar, I Grated rind of one-fourth lemon, Juice of two lemons, .1 Yolks of two eggs, 1 t One tablespoon of butter. ' IfiHtt Beat to mix and then fill into a pie H&Jf tin lined with plain pastry. Bake in , It slow oven. Use white ot eggs xor ihe meringue. j : My dear Mrs. Wilson Will you please advise me which is the best , imuffin pan, the iron or the tin, and please give me a recipe for good muffins and good biscuits made withS baking powder? Thanking you in advance. 1 I A DAILY READER. ! lUae the iron muffin pans. j ft.. t .!.. tr Muffina hi Two cups of sifted flour, Four teaspoons of baking powder, Wa une teaspoon oj ami, i j Two tablespoons of sugar, f'V$ w0 tablespoons of snortemng, im.Qw egg, 1 v une ana one-jvurm cups vj num. . . ... . I . . p ' . Place In a dowi ana Deal to a 1' ? IT. t.ltv. Will ititn uroll. wgfeased muffin pans. Bake eighteen 'Z ,.jfj.utes in a noi oven. P-CVf Milk Biscuits r '??iWce fifteen biscuits. Place in a P: ; :! 1 ...1 MJFtwo cups of flour, MWn teaspoons oj oaxing powaer, t One teaspoon 0 ui r,-Wo tablet'poona of sugar, V fqMft to mix and then rub in :') Two tablespoons of shortening, -S Mix to a dough with Tftree-fourths cup of milk. - .!...- Hr. Wilcnn Wilt vnll fc'vOHewe.tWe me r recipe for a to. . tr- u r mm r .iiiia noun j " JlMH AUwr auiuiyie nov sauco .-,.. . . .r it Kitchen contains many cnoice uisncs inai win imrw Into a Meal Among Them By MRS. M. A. WILSON (Copvrtuht. I.05. bu ,Hr. .V. A. Wilson. .411 Jtiohts llestrred.) Ask tMrs. Wilson If vnti hne nnv rookery prob lem, briiiR them to Mrs. Wilson. Slip will be Rind to nnswer you through these column. No per sonal replies, however, enn bo Riven. Address question to Mrs. M. A. Wilson. UvrxiNO l'rm.ic I.Enont, l'hilndelphia. Ode lech; chopped fine, One teaspoon of paprika. Mix thoroughly and then pour into a large bowl to cool. Foim into Bniunrrnc nnd l.hnn loll in floUT and brown in hot cooking oil. Serve with tomato sauce. I.amb Rroiled With Raoli jjave the butcher cut for stewing one pound of the neck of lamb. Wah and place in a saucepan and mia Thr ;,, 0t rnjj H.ater, One fagot of soup hobs, On-' carrot, r very fine, Tito onions, chopped tine. Cook very slowly until the rm-at is Two cups of flour, One teaspoon of salt. One teaspoon oflpapnka. Three tablespoons of finely minced pa nicy. Mix by rubbing.between the hands and then use one large egg and five tablespoons of water to make a U11U llll'il 1U1U m.--l dill, llCM UlC tit. edges of the pastry tightly together, w ji are ,.eady dl0I) ;n a lavc saucepan of boiling water. Cook for fifteen minutes and then lift with a skimmer; place in dish and pour over the heated ana seasoned lamo- lliom; ilieu spjiiliut.' uver an iuui tablespoons of grated cheese and two tablespoons of finely minced paisley. Noodles Lombardi Piepare a paste as for iaoh and then roll very thin. Let dry for ten Wilson Answers Questions to serve with boiled smoked ox tongue? Mrs. J. II. H. Serve Creole sauce with boiled, smoked tongue if you serve it hot. English mustard sauce or chili sauce, if served cold. Creole Sauce One cup of stewed tomatoes, Three onions, One green pepper, chopped fine. Place in a saucepan and cook slowly until the onion and peppers are soft. Rub through a fine sieve and then add '..? Two tablespoons of cornstarch dis- soei-cu One-half cup of rioter, One teaspoon of salt, One teaspoon of paprika. One-fourth teaspoon of mus,tard. Rring to a boil and cook slowl for ten minutes and then seo'e. English Mustard Sauce Place in a soup plate One teaspoon of mustard, One teaspoon of sugar, One-half teaspoon of salt. One-half teaspoon of paprika, Two tablespoons of salad oil. ,.. Woik to a smooth paste, and then slowly beat in three tablespoons of cream and one teaspoon of lemon juice. , Beat until thick and then sere. My dear Mrs. Wilson Will you kindly give me thiough the col umns of the paper, recipes foi some every-day desserts, f my ' family will not eat junket, rice pudding, cornstarch, and they are ' tired of gelatine desserts. We have dinner at night and seldom have pie. A DAILY READER. , Use stewed fruits, fresh fruits, fruit salad, salpicon of fruits and frozen dishes. See ices and ice cream, also fruit whip with f 1 esh j fruits, boiled puddings, sponge 1 cakes' and shortcakes. 1 My dear Mrs. Wilson The old i folks used to make in rhubarb I time a laxative of rhubarb and 1 figs and bottle it for winter use. I I would like an early answer, as the rhubarb is pretty plentiful I just now. W. L. D. Sirup of Rhubarb and Figs Wash one pound of figs and then soak in sufficient boiling water to cover. Stew gently until soft and then add three bunches of rhubarb, cut into small pieces, and two pounds of brown sugar. Cook until thick and then pour into fruit jars and seal while 'hot. If desired the sirup may bo strained off and bottled separately and the thick pulp of the figs and ITALY - i mi . irMi ?..... Are Noodles Lombardi, Delicious Italian Sweet minutes nnd then 1 oil ,likc for jelly roll. Cut into thin ribbons about one-quarter inch wide nnd let dry for half hour. Then cook for twelve minutes in boiling water. Drain. Now place five tablespoons of salad oil in a frjing pan and add Four onions, Two green peppers, One leek. Minced very fine. Cook slowly so j as not to brown. When soft add the noodles and . i j One-half cup of thick tomato paste, I One-half cup of voter, ! t.-,;,,v,;. -,. nt sh, hnr,r,r,i "" -"'" !' - -,,- fine. Toss until the cheese is melted and the mixtuie very hot. Season with Tinn pin point of garlic, Tiro teaspoons of salt. Two teaspoons ot paprika. Setve. The Italian sweets are very simi lar to the French. Rut they have a delicious pan forte of Sienra that is somewhat different. Place in a saucepan one cup of honey. Bring to a boil nnd add One-half pound of almonds, 2U ou7iccs of filberts or walnuts, Four ounces of citron that have been put through the food chopper, using the finest knife. Now add Four ounces of chocolate, serapud tine, One-half teaspoon of cinnamon. One-quarter teaspoon of nutmeg, One teaspoon of vanilla. Stir until well blended and then add sufficient rice flour to make a miNtuic that can be easily handled. Let cool, then turn on a floured pas try board and roll or pat out thrcc- quarters of an inch thick. Cut into I oblong cakes and place on a well- greased and floured baking sheet. aiUl UlUli 1H cIlIU LUb I1IIU IUU1W pieces, using the largest knife on the food chopper. Now place in a s-aucepan One and one-half cups of sugar, Three tablespoons of water, Two tablespoons of butter, The prepared nuts. Stir well to mix and then cook oer a slow file, stirring all the time until the mixture is golden brown. Pour into a well-greased pan and as it cools cut into squares with a warm knife. rhubaib may be poured into jelly glasses and covered with paraffin. My dear Mrs. Wilson I have tried many of your recipes and I hao found them excellent. May I ask you to publish a recipe for steamed roly-poly pudding with fresh 01 canned huckleberries? Also a lecipe for dumplings to drop into stewed chicken. Thank ing you in advance, A. R. Steamed Roly-Poly Pudding One and one-half cups of flour, One-half teaspoon of salt, Three teaspoons of bakiyig powder, Four tablespoons of sugar. Place in a mixing bowl and sift to mix. Now rub in four tablespoons of shortening and mix to a dough w ith a scant two-thirds cup of water. nii ii iuiii iwu-iiiuus i-uu 01 water. Roll out one-half inch thick Bnd spread with well-cleaned huckleber-, lies and then cover thickly withK brown sugar. Roll like for jelly roll and then tie in a cloth and plunge ! into boiling water or place in a steamer and cpok for one hour. Serve with fruit sauce. If Ufcing canned huckleberries, drain them well, then thicken the juice and use for sauce. Dumplings for Stew One and one-half cups' of flour. ' Place in a mixing bowl and add One teaspoon of salt, Two teaspoons of baking powder, One-half teaspoon of pepper. One teaspoon, of grated onion. Add two-thirds cup of water and mix to a dough. Drop by the spoon ful into the stew and cover closely and boil for twelve minutes. If you open the lid of the saucepan while tne uumpnngs are cooKing tney will be heavy. My dear Mrs. Wilson Will you kindly give me recipe for making nice layers for any kind of layer cakes. Also please insert in your columns the recipe foV making pie crust. I do not know how to make the crust for pies and would Iil;p you to please publish the same. Thanking you kindly, I remain, Mrs. E. C. U. Recipe for Layer Cake One cup of eugar, Yolks of two eggs. Place in a mixing bowl and cream well, then add Si tablespoons vf shortening, Guticura Soap is Easy Shaving for Sensitive Skins Tba New Up-to.dole Cntlcura Method .m- .r tw tw m- w jr w: Three slum of flour, i wo tevei laoiesjioona oj oaicing powder, One arid one-fourth cups of water, One teaspoon of vanilla. Reat to mix and then cut and fold in the stiffly beaten whites of two eggs. Rnke in two large cake pans. Watch for a lesson on pastry making. My dear Mrs. Wilson Will you kindly infoini nic why when I make fudge candy it is so hard? 1 will certainly appreciate it very much if you will be so kind as to tell mo why I don't succeed. I am very fond of fudge nnd want to bo able to ninko it right. Thanking you very much I am, Mrs. C. A. B. The trouble is you boil the fudge mixture too long. Buy n candy ther mometer and cook until 245 degrees Fnhrenheit. This will give you suc cessful results. To test the sirup without a ther- momcter, cook until it forms a firm ball when tried in cold water. My dear Mrs. Wilson A recipe for frVit; cakc that will keep for several months will be greatly an- nree nfn.l TVt !,,. ; u a- lias expressed a desire for some. Mrs. M. A. S. Fruit Cake That Will Keep for Six .Months Three cups of hi own sugar, One and one-half cups of water, Three-fourths cup of shortening, One level tablespoon of cinnamon, One teaspoon of nutmeg, One-half cup of cocoa, One and one-half packages of seeded raisins. Place in a saucepan and bring to boil. Cook slowly for ten minutes and then turn'into a mixing bowl and let cool. A'oiv add One cup of sirup, One cup of sour milk. One teaspoon of alh'picc. One teaspoon of cloves, Six cups of flour, Two eggs. My dear Mrs. Wilson Note your answer to my question in, quiring for various icings. Will you kindly advise mo of the re quested icings? A. C. Water Icing Place in a bowl One and onj-half cups of YYYV sugar r, ' ti.i , '"" luuii-amuHs or romviarcn, One teaspoon of lemon juice, One teaspoon of vatiilla Use sufficient boiling water to make a thick sDrondinc mivfuvo Beat hard for a few minute?. Fondant Icing Place in a saucepan Two and one-half cups of sugar, Juice of one-half lemon, Three-fourths cup of water. Stir to dissolve tho sugar and then wipe down the grains from the side of the saucepan with a damp cloth. Biing to a boil and cook until the sirup forms into a soft ball, when tried in cold water, or when it leaches 238 dcgiees. Fahrenheit, on the candy thermometer. Pour in fine stream upon the stiffly beaten white of egg and add one teaspoon of flavoring. Spread on the cake, using a spatula dipped in boiling watei. For chocolate icing, add one-half cup of cocoa to the water icing, sifting the sugar, cocoa and corn starch together befoie mixing. My dear Mrs. Wilson Kindly give me through the column of your paper a recipe for corn beef brine. I have tried a great many of your recipes and find them all light. Mrs. J. S. Corn Beef Brine Use Twenty-five potmds of salt, Two ounces of saltpeter to 100 pounds of water for making ,. , .:... rv i , f .i,.T ",V,H. ' w omnl, nllnnHtinC For small quantities Four quarts of water. Two teaspoons of saltpeter, Two cups of pickling salt. Hi ing to a boil, cool and then add Two bay leaves, Four cloves, Tlnee allspice, Two peppers, long red dried ones. I was there to make a sketch her. Luncheon wns Just over, ant she was talking to a little knot o women. The first words I heard, a I slid quietly Into a. near "National Biscuit," recalling pleas nntlj my own tasty I'needa Lunch eon I liked her, and settled com fort ably as and enrs bus 'Between the dark and daylight, she was nuotinc. "there's always 1 bit of pause vhn all seems waiting and children. Sli The thing. I'v bnbies, Uneeda Then designated the to to rue Since then, millions have come to 1104 x-i knnw if- nn tho name of the always perfect soda cracker 1! I NATIONAL BISCUIT- Ii W COMPANY ihi lee so d The listened too-ready ten to ma pad of pap were wait W1 Hour, "You see, went on mals. The? most trnctu something to eat? ' dainties always ticWWur CM1- C.M1 SUADES OF TAN SUPPLANT BLUE .1 A tan tricotine suit with braiding in the. samo shade A Daily Fashion Talk by Florence Rose' ,XTI, , .. . , , ,.. ,, WHIM, the demand for suits ..cem noi 10 nave jrssi'iieu, ine iwim u. suits nsked for hns changed consider ably since the frost left the ground. Af the beginning of spring the cnll wns for suits of serge, or Poiret twill. ' As the weather begnn to warm up the women turned their attention to suits that not only looked cooler, but actually were cooler. So for these reasons the suits made of jeisej and tricotine came first into prominence, followed ty ' suits of lighter textures, sucii ns tni feto, satin, sports silks and the linens. Not only hns the public opinion changed regarding materials, but fclowly nml s,lrcly UlP "onl'n nre bc,'',s won Innny from their fnvonte navy blue nnd 'ate now able to see other colors. In the case of suits, espeeinlly in the jer- scjs nnd the tricotines, tnu in its vari ous similes is without doubt not only the smartest, but the most favored. The rlose-fittiug turban of brown tulle and the toque decorated either with flowers or ostrich nre the types of hats worn with the tan suits. The drawing today is of a tnn trico tine, rather more elnbouitely trimmed than the general run of these suits, which arc very plain in design nnd in decorntiou. 'In this instance the trim ming is cnr,ried out in nnrrow braid in the same light tnu ns the material and is applied on the bandH, which extend over the shoulder, from the large cuff and decorate the peplum of the coat. The upper part of the coat is consider- ably bloused, though it carnes out tne ' usual straight effect. The skiit K straight, but with nmple width for com- j alfoit The lint Is of brown tnffetn, trimmed on either side with tan wings. (CopurioM. 1911, hv Florence Hose) Pale-Green Lingerie Apple-green silk underwear strikes tho note of summer. Pale-green under wear is nttrnctive, too. Some of the garments nre of ciepe df chine; others of chiffon and trimmings of wliitc lace nnd hnnd embroidery in white' bring out the delicate green of the garments to perfection. TAYLOR & ASPEL SL WOMEN'S and CHILDREN'S EXCLUSIVE RIDIMG HABITS SPORT SUITS and HATS AND KINDRED TOGGERY SpfSfcM, L1NEN SU-TS, $18.50 130 SO. 16th St, M Ja,,or ren's Hour like a feast. For tho Iny toddlers there is a varied nenu. sometimes unceua mscuit uid milk, sometimes Grnhnm Crack. 1 C .'ackers or Lunch Bis nit. This Is changed on special uccasion3to Old T;lme Sugar Cook- es or Fig Newtons and, rarest of hen wo had and those vere our party days. "Don t thinlc my hour Is Just n it starteu us happily, iuui: 111 sure iiiey Wtl'Arv ilni FnM name HW must feed Biscuit first t J better soda cracker. heir ike kto in the everyday food. ui pis' ive to the hour rnftde It seem &K ..& od heavy enough TT dinner, but always nd always dainty, al fTnoetlzlns as only Nntlonnl Kcult Products can he. During the (years when my babies were growing I , A v-i AJ! SiitfSw "i Stiff $w Tscultlup we never ralssea tne Chll. dren's Hour with Us tasty feast. dren's Hour Willi its tasty feast. PERFUMES Roses In an Old World garden, Fair nnd far nwny, Sn-ectpea and syringa walks, Hollyhocks so gny. . . . I nevef'see a soft, green lawn Or scent a full -blown rose, Rut my heart oes back to England And n dear, old garden close. Jasmine gives me Aden bnck, Incense brings I'ort Said, Dust nnd sun, the naked veldt And rifles spitting lend. Tang of tnr wakes in my breast Storm -defying ships; Southern sens in touch of salt 'To nostrils nnd to lips. And though all bring memories, One holds a spot npart, Sncrcd to its loveliness, Cornered in my hcnrtT Sweetpcn 'and syringa walks, Hollyhocks so gny, Roses nnd nn Old-World garden, Oh, so fnr nwny I Edmund Lenmy, In Home and Garden. Of Interest to Women Dr. Helen I. McOillicuddy, of Bos ton, recently chosen for the post of "high outside sentinel" of the Massa chusetts Cntholic Order of Foresters, is believed to bo tho first woman ever j elected to nn executive position in the i order. I As n rewnrd for bnking pies nnd con ducting religious seviccs under Arc j while with tho American troops over isens, Ensign ("Mn") F. O. Burdick, n member of the Snlvntion Army from ,New York, hns received the Croix de iCiticrrc fiom the French Government. Xpw "ork! society and- club women are manifesting a lively interest in the approaching visit of Queen Marie of illlmnll Alremlr nlnno ... ,ln . - .. ,....uu .... ......... way to give her majesty n welcome be fitting her reputntiou ns one of the chief personnges o the wnr. What Fashion Says White organdie nnd black velvet ap pear together, even in capes. dress of nlmond creen KriMn t ' tlaintily embroidered in silver. An oilcloth motor cont in white nnd red hns three buckled belts. Heavy black silk jersey suits arc em broidered with tnn-colorcd silk. SatfeWMk Infants od Invalids THE ORWIHAL MALTED EV3IL Rich milk, irndted grain, in powder form. For infanta. invalidtJerowinit children. Pure nutrition. upbuildingtbewholebody. Invigorates nursing mothers nd the aged. More nutritious than tea, coffee, etc. Instantly prepared. Requires no cooking. Substitutes Cost YOU Same Price - 1 1 cup molaaaei X cup COVO cup sugar Heat salt and mixture. spoon or Bake in At grocers in fmmimmmmsiemmswmmm 4 Wi'P ill A Xwi Rfr 4 IKMg DON'T 77?F TO SEE HOW LOUD YOU CAN LAUGH i One of the Qualifications the "Ten Regular Fellows" DcmdndcS, in Their Ideal Girl Quietness on the Street Car T7HEN ten regulnr fellows wrote- to f T this column recently nnd drew twenty rules for their, idcnl girl, there wns n ery queer qualification tucked in with all the rest. "Do not see how loud you enn Inugh." There Is Jennie, of whom her mother sajs " You can nlwnys tell when Jennie is on the street car, for you can hear her Inugli from one end of tho car to the other." Xow thnt sort of n laugh Isn't half bnd, nt lenst it's genuine, which is something to sny for anything. But tho Inugli to which our boys refer, I rather imagine, is the ono that is only nt its best when there are young men around, Do you ever wafch young girls in giotips waiting for trains or trolley enrs? It isn't nlwnys neccssnry, you know, to hnvc n young mnn In the party. It's only necessary that there be one or two in the general big audi ence nt the stntion. How the conversa tion perks up when tho girls spy the boys. And 'tis then the Inughing be gins! It is sandwiched In between say, kid" and "my dce-nr" nnd the Inughing grows more, nnd more uncontrollable on general principles and in the fond imagination that the bos think it's 'a real ?olly group nnd would very much like to be n part of it. You meet this group on tho trolley cars swinging hystciicnlly on the Btrnps unnblc to control their mirth nnd screnming riotously when the enr lurches. Do you know whom the "ten regular fellows" mean? THEN there aro the girls who go out with two or three boys for the eve ning nnd net prncticnlly the snmc wgj Young men take this mirth in vnrious ways. Some of them join hnlf-bcartedly in it. Others nre nshamed not to take part, and for that evening do, but nre never npt to nsk tho same girls out ngnin. Other boys put up with it in definitely, becnuse really it's surprising to know how ninny otherwise very nt- trnctivo girls do this, but, oh, how they wish hysterical explosions would cease. When a man begins to care seriously for n girl, thnt's the first demand that 4 CANTRELL& COCHRANE THE STANDARD OF TWO CONTINENTS Order byihe dozen for use at home w A new Cookihg Synonym! Due to the shortage of paper, few cook books have been published lately. Perhaps that's why recipes still continue to call for "shortening" instead of "COVO"! If you swant to learn how deliciously COVO the new blend of nut and vegetable oils takes' the place of all shortening, try this COVO Cooky recipe. The woman who originated it loves children and hers certainly love, these cookies. COVO NUT COOKIES level teaspoon aall I lsvel tablespoon ginger ' level teaspoon aoda molasses and pour over COVO. Blend well. Add sugar, ginger. Dissolve soda in the cold water and add to fust Stir in flour, making a soft dough to bo dropped from rolled and cut as preferred. Add walnut meats last. moderate oven. Fjou hate cter tatted a salad at the Waldorf In New York, you wllV agree that they certainly mutt nou something about fine salad oils. Monsieur , uiilhuiu, cue supreme oj we traiaorj ana other Jamous hotels, endorses 1 eoy3. Try COVO In your salad dressing recipes. See If you don't get Waldorf results al home. EJrp'''r""i111""""", Tffi uDon,,l.vtomiUoiif MK roR SALADS 1 Rpr COOKING i M$$ir 3 tins of pint, quart, half-gallon .he almost unconsciously mnkes Hint she be n lady. All right for the general run of girls he knows to nttrnet the nttcntion of other men on the street enr, but hU girl well, he hns idfnls for her. Undoubtedly the girl wlm sbrieks and giggles uncoutrolledly in public will not be taken nt face vnlue for the young woman who is generally accepted ns a lndy. There Is nothing more sntlsfylng thnn to hnvc something funny hnppen nnd the world would be n hopeless old plnce if there wns nny less sense of humor in iN Rut the petsons who really have tho most highly developed sense of humor nre, ns n rule, those who enjoy things quietly. The funniest men on the stngo you will notice are those who never crnck a smile! A hearty Inugh is n thing of joy for ever, but there is n plnce f6r it, and that is not in public! "These Wrinkles Are Maddening" -..- , , s, Wept Greatest Actren at Firit Lint in Hit Face How lHar'mtUo Creamt Tested in Hall of America' 1 Beauty Shopt Prevent Marks of Age Every woman appreciates this sit uation, unless she lias learned to ward off tile inroads of time by daily care. Just as delicate laces and fluffv chiffon waists must be treated with the utmost consideration, so your complexion must have the same deli cate care to retain its loveliness. Xo one face cream can be best for all skins. The best way to care for and enhance your beauty is to use the special .Marincllo Cream which has been giving satisfactory results for years in 3500 Beauty Shops in cases just like yours. N Hold your mirror in front of you, study your complexion carefully, then consult this Chart of Marincllo Creams: Lettuce Cream cleanses. Foundation Cream prepares. Tissue Cream nourishes. Motor Cream protects. 1 Whitening Cream bleaches. Astringent Crcain contracts. Acne Cream heals. After you select the cream you need, note how soon you find you possess the same velvety, clear skin which you thought you could never have. What Marincllo has done for two million other women it will do for you. y Send 3-cent stamp for sample of 1 cream you need to Mariuello, Dcpt. I P. L. 11, 366 Fifth Ave, New York I City, or avoid delay by getting a package from your drug or depart ment store. ritfEuo cf beauty Aid forvcrif JVeed VT DRUG AND DEPARTMENT STORES I ? cup cold water ' 3 to 4 cups floury li cup broken walnut meats ands gallon sires -4irtH. 5ow?!T7 ,.s vA'-fTSfsISfeS a ',. . !tZ !. . "' &, UfV f i" tJL ... . din MiJhBssisBBIKItaKsWBKsKKSBMSBUK.
Significant historical Pennsylvania newspapers