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-- Woman's World By Mair M. Morgan >> Died di i non MEN'S PET DISHES The following recipes is vouched for by several men as being the per- fect list of their favorite dishes; Corned Beef and Cabbage . 4 | { i i } | ¢ i { i pou. | pe -------------- Rn i {4 i J VOR ~ _pieces of tripe, and put in the hot » -< 3 NY aT Nal Bring corned beef to a . boil in water to cover, and throw away the first water. Bring to a boil again, add five pepper corns and simmer, allowing 3-4 hour per pound of meat. When almost done, add cab: bage cut in sections. Tripe with Onion Sauce 1 1b, pickled tripe, 6 onions, 3 cups white sauce; 1 teaspoon lemon sauce, Cook a pound of piziled tripe in boiling salted water. Cut it into squares of about one and one-half inches. Boil five onions until tender, drain and chop them, Make three «ups white sauce and add onc tea- spoon lemon juice and put in tripe. Coch in a doulle boiler for fifteen minutes. Garnish with parsley, and toast, }-= Breaded Tripe 1 Ib. pickled tripe, milk, butter, vinegar. Simmer one pound of pickled honey-combed tripe for two or three . hours in milk and water; equal parts, enough to cover. Then drain off, wipe tripe dry, and. cut into pieces. Beat an egg, add a tablespoon of water. Put a good quantity of but- ter in a frying pan. While that is 1 egg, oo 3 *e Patho) faint & -> onion sliced, 8 fat. Salt and pepper liver to taste, then dredge with flour, Heat fat in 'pan, Fry slices till brown on both sides. Push liver aside, add onions and let brown slightly, cover and let cook 10 to 156 minutes. Serve with slices of broiled bacon or extra fried onions, Steak and Kidney Pie Get 2 lbs. round or flank steak and a good sized beef kidney, Wash and cut kidney in pieces, also steak and brown in frying pan with sliced onion, When meat is nicely browned stew gently, till tender, If using coal stove, put in covered casserole and cook in oven till done. Turn meat into deep pie dish and cover with crust. Bake till crust is.' golden brown, Serve hot. Boiled Pigs Feet Wash and boil pigs' feet till tend- er, Serve with sauerkraut. tablespoons bacon CHILDREN'S BREAKFAST "Aw, I don't want to eat any breakfast!" In far too many homes that whin- ing plaint starts the day, voiced by the child who is finicky about food. Very often this is mother's own fault, whether she knows it or not. according to a child specialist. Ten chances to one, half the trouble is getting hot. egg and crumb the butter. When nicely browned add a little vinegar and serve, Belgian Hare Fricassce -- Skin and remove fine skin from meat. Cut in joints for serving and roll each in flour that - has been seasoned with salt and pepper. Cook several slices of fat salt port in a frying pan, removing them as soon as dry and laying aside, Brown joints of hare in fat tried out from the pork, having it very hot that they may brown quickly. Cover ~~ closely and set-back to cool till Ls tender in their own steam. Pour off all the fat from the pan and dissolve the glaze in a very little water. This to be served in the platter with the hare. Serve with tart jelly--red cur- rant or gooseberry--and horseradish sauce, Chicken Pot Pie Dress, clean and cut a 4 1b, chicken' _in pieces and stew or boil till tender. Make a brown sauce using chicken stock. Here's how sauce is made: Take 4 tablespoons butter, 4 table- spoons flour, 3% teaspoon salt, 1-8 teaspoon pepper, 2 cups hot water and chicken stock mixed. Brown butter and add flour, liquid and gradually rest of seasonings. Let cook 5 minutes, Put chicken in baking disk,. pour sauce over and 'cover. with crust made with baking powder biscuit dough. Cut slits in dough for steam to escape and bake in hot oven till crust is brown and well done. Beef Tongue with Vegetables Boil fresh beef tongue 1 hour; skin and lay in roasting pan upon a layer of vegetables cut into dice--carrots, turnips, celery, potatoes, peas, beans and small round tomatoes and onions, Pour about the tongue some of the water in which it was boiled; cover 2 hours if and cook slowly for tongue is large. Then remove skin. Remove tongue, keep it closely cov- eréd and hot while you take | out vegetables. - Thicken gravy with browned flour, Dish the tongue; arrange vegetables in sorted heaps about it and pour some of the gravy over all, sending rest to table. in gravy boat. Lamb Stew Cut lamb from neck or shoulder, in pieces. Brown 4n fat with chop- ped onion, Cover with boiling water; let cook, Add carrots, celery diced and parsley, salt and pepper. Cook 2 hours or till tender. Half an hour before done, add small potatoes. Serve hot on platter, garnished with parsley. : Sliced Liver One lb. calf's liver, sliced, 2 table- spoons flour, salt and pepper, 1 larde because either breakfast has degen- erated into such a hurried meal that the child's appetite is taken away by a fear that he is going to be late for school, or else the whole is plan- ned and served so 'carelessly and unattractively that nobody who was not starving would want it. Well, something has to be done about that, and something can. There are easy ways to insure hearty breakfast eating by the youngsters. First look to the bedroom. Care- less ventilation--not enough = fresh air--and the wrong bed covers the quite indifferent to his breakfast. for eating breakfast and allow, at least 15 minutes between the time he finishes his meal and the time he must start to schaol. Set the table with fresh linen or '| doilies and gay china. Don't get in- to a n.enu rut, either. © Use ' the less acid fruits alternately with stewed fruits to make a change in the flrst course. Tomato juice pleasantly chilled and carefully sea- soned with lemon juice may take the place of orange juice occasiona- ly. Cereals may be of the cooked or ready-to-serve variety, Serve with plenty of rich milk or cream and make full use of the wide va- riety of grains. Something hot aids digestion and may be provided by a cup of hot milk or cocoa made with milk if a ready-to-serve cereal is used. Eggs may be cooked in numberless ways. Or creamed meat or creamed vege- table on toast with a garnish of crisp bacon makes an' acceptable warm dish. Have the toast crisp so the child will chew it well. It's a good idea to serve toast with cook- ed cereal and muffins or rolls with ready-to-serve cereal. NIGHT CLUB STYLES A dispatch from New York says: In-some of the smart evening fash- ions currently seen at some of the various bright night spots although there is stfong period influence, the inspiration is quite varied including the basque effect with leg or mutton sleeve, the off-the-shoulder line and slashed sleeves of the ~moyenage theme as well as high "ripple and full skirt, which suggests the 1880's, while the lame overblouse with halter neckline 'and bare back isin a strictly modern linterpretation, Tallulah Bankhead was seen in a gold lame frock with drop shoulder decollete bordered with ruby glass ball fringe. 'The long slashed sleeves are' held. at intervals with ruby ball buttons and the train is a -night- before may make a child |- Be sure to allow plenty of time. which gives the turban its fit. and above the forehead.. Figure second crossing of the streamers Figure 1.--The turban itself is merely a bias 1 in length and half a yard in width. The material is cut in half fc forming streamers that measure a quarter of a yard in width. T streamers falling over the shouders. } the streamers at the nape of the neck, pulling the they fit close to the head The next step is to cross t 'Figure 2--The cap is made by gathering the uncut fitting it around a band. This hugs the head somewhat in the manner of a bridal veil with the two . These are crossed first in the back, as shown in Figure 3.--Cross m tight to the head. Draw them snugly over the ears h on the head, and in pulling them back make sure em again in back as shown in Figure 5.--This 4,.--Cross them hi -cut ength of material measuring a yard and a half or ail but ten inches of its length, he unhalved ten inches form the cap end smoothly and 'at the back should be made a bit higher than the first. Again draw them tight to the head. Figure 6.--As you draw the streamers around to the front a two short ends left, These are to be tucked into the ain, you will find. 'front drape so that it is slightly raised, hemline. At the same rendezvous, another woman wore a picture frock in black moire with flesh net yoke bordered with shoulder bands of sil- ver fox. The skirt fulness is con- centrated at back. Princess Dolly Oblensky was seen in a two-picce frock composed of black velvet skirt with lame hem border and gold lame peplum blouse with cuffed bottom, The bodice is cut in halter style with neckline fin- ished with scarf ends slipped through an emerald ring. 'A: demure evening wrap in honey- beige: Lyons velvet is fastened with tiny topaz - buttons and rimmed with a jabot of mink tails. It was worn over a brown wool lace frock. A rabe de style in bottle grecn Lyons velvet had a pointed over- skirt bordered in sable dyed marten pleated and flared on the hips. It was completed by a matching de- tachable capelet banded in the fur. The large clip was studded with rubies and diamonds. SHAGGY FLOWERS Molyneux color combinations favor shaggy flowers--tulips and dahlias. KITCHEN KINKS If the shells of eggs crack when they are being boiled a small quan- tity of vinegar added to the water will stop further breakage. « * ¥ i A handful of salt added to your starch gives your clothes a new texture, ® LJ LJ In roasting meat, if one teaspoon of salt to the pound is used, it wiil be just right for the majority of tastes, * * J Here is a hint for using up old rags, Cut them up into small piec- es and fill matresses, pillows or separate. panel - widening at the cushions with them. a (-- QUNDAY-- CHOO] EssoN 0 -- \ ---- LESSON V--FEB. 3. Restoration--Mark John 20:1-10; 21:1-23 Print John 21:11-19 Time -- Mark 16:7, John 20 : Peter's 16:7; rection of Christ, April 9, A.D., 30; John 21 : 1-23, sometime in the month of April, A.D. 30. . Place -- Mark 16:7 and John 20 1:10, in the garden where Jesus had been buried just outside - the city wall of Jerusalem; John 21:1-23, at the sea of Tiberias. "Simon Peter therefore went up." The command had been addressed to all of the disciples; Peter again takes the initiative. "And drew the net to land, full of great fishes." Fish unusually large. "A hundred and fifty and three." As an old sportsman hardly forgets the num- ber of the branches on the antlers of the stag he has killed; as an old sol- dier remembers exactly the circum- stinces. of the last battle in which he was engaged; so John, the former fisherman noted carefully, and he never forgot again the number of fishes caught in the la smtircaluou draught of fishes. "And for all there were so many, the net was not rent," cf, Luke 6; Service after thee resurrecton of Christ has about it a permanence, a sccurity, a completeness not possible before. ' A coat of white varnish once a year will preserve wire clothes lines. Use two coats the first time if the line hag started to rust. ' 'break your 1:10, on the Sunday ~ of the resur- "Jesus saith unto them, Come and fast," Christ as the Bread of Life would have none of his disciples suffering for want ot spiritual nourishment. "And none of the disciples durst inquire of him, Who art thou? knowing that it was the Lord." They knew; yet would they willingly have had this assur- ance sealed and made yet more cer- tain to them by his own word, which for all this they shrunk from seeking to obtain, so majestic and awe-in- spiring was his presence now. "Jesus cometh and taketh the bread." We. think at once of other occasions on which he took bread and broke it (e.g. Matt 15:36; 26:26; John 6:11; Luke 24:35). "And giv- «th them, and the fish likwise."" The bread and fish are often mentioned together in the gospels as the two principal items of a meal. He was himself their host, waiting to give 1ather 'than to receive. "Ths is now the third time that Jesus was manifested to the dis- ciples." This is his seventh appear- ance after his resurrection, but only the third to his disciples. The first was to the Apostles, Thomas being absent, on the evening of-the Gay of the resurrection (Lune 24: 36-43; John 20:19-24); the second was to the same group, Thomas be- ing present, eight days later (John 20:26-29). John is the only gospel vater who records all three of he agrnearances. "After that he wae risen from the dead. Inasmuch as the disciples' homes were near, and tL .A ---- . Cleanliness Is they could and no uoubt expected to prepare thelr own breakfast, why did Christ trouble to do this for them. «So when they had broken their fast, Jesus saith to Simon Peter." The question forces itself upon one at once why Christ should at this solemn time speak particularly and in this case exclusively to Peter. One reason would be that Peter had sinned more grievously than the other disciples during Passion week and his restoration must be giveni|y few bacteria and certainly none greater attention. "Simon, son of of a disease-producing nature. John." The name by which Christ * The first - essential is to have here addressed Peter would .remind healthy cows. As the animal hus- him of his natural weaknesses, and bandry division ef the Dominion de- of all that Christ had done for him partment of agriculture points out, and in him. "Lovest thou me more ' the cows must be free from tubercu- than these? i.e. more than those, | losis, - anthras ROA Other pi gd wv fellow-disciples love me, There | dlscases whic he - FE referrence to of Lon In additlon, the udders of ve i, the cows must be free from such di- hig aun anon bt fie pte | Buase as mastitis and cowpox, which ohn 37; A . 20: . A : . 4 I direotly infect milk with bacteria, saith unto him, Yea, Lord i WOW Next to healthy éattle come the twin kuowest that I love thee." The word | factors of clean cattle and clean Christ used for love in his quesiion p..he ana any one with the slight was agapao, which, says Thayer, gg imagination must recognize that when used of love to a master, God quring the seven months a vear in or Christ, involves the idea of af-| hich dairy cattle have to be stabled, foctionate reverance. When Peter cleanliness is a big problem, replied however he used a different KEEP SAABLES CLEAN HIGH STANDARD OF MILK NOW DEMANDED; STABLES MUST KEEP STABLES CLEAN A very high standard of cleanli- ness in milk is demanded in Cane ada, Clean milk may be defined as milk that is free from dirt and for word for love, phileo, which indiec- Stables must be cleaned twica ates a more personal, emotional love daily, cows must be clipped and as though the word the Lord used brushed vegularly, and they must have their udders and teats wush- seemed to Peter too cold a word. "He saith unto him, Feed my , ed before each milking, Milking by Chri hand entails perfect cleanliness on ar " Christ probably meant for Wo 5 onl Quid r 0 roungest Chyis.! the part of the milker, and milking eter to Nourish the y £703 «by machine, which is a sciénce in. tians the new-born converts with °° . 1 truth of Lhe volves some knowledge of the phy- ue Zioat wicraeninl hiths 4 "gles of electric motors, internal cout auth. ¥ . . . . bustion engines and vacuum pumps. "He saith to him again a second] Further, clean milk requires clean t'me, Simon, son of John, lovest! ensils, as poorly washed implemn- thou me? The parare more than ents form one of the most potent these is omitted. "He saith unto him sources of bacteria in milk, and clean Yea Lord; thou kaowest that | fove milk must be rapidly 'cooled if the thee." Christ and Peter each use tie number of bacteria is to be kept same respective words for love that' down, Finally, the milk must be de they used in the preceding verse, 'livered promptly to' the distributor, "He saith unto him, Tend my sheep" which means the farmer turning oat Most Important elgn matter, containing comparative! There is a twofold difference be- tween this command and the preced-, ing verse. The word for sheep is changed and Christ probably here makes reference to the more ad- vanced Christians, the young men! and fathers (1 John 2:12-14). "He saith unto him the third] time." The suestion is repeated, three times not because Jesus doubt- ed his disciple's word or affection, not because Peter had thrice denied the Lord, and must-three times op-; enly and explicitly roll back the im- putation of faithlessness. | "Simon, son of John, lovest thou me?" Here, finally, Christ uses the word for love Peter has been using: in his conversation, 'Peter was grieved because he said unto him the third time, Lovest thou me?" He was not angry, not regentful. It had gone to his very heart that the Mas- ter, in the presence of the rest, should consider it needful thus to in- terrogate him of all men "And he said unto him, Lord, thou knowest all things." To know all things is a prerogative of God alone (Ps. 7:9; 189; cf, John 16:30; 2:21). "Thou knowest that I love thee." The seec- ond "knowesl" is a new word in this dialogue, and "pleads the actual long experience of Jesus with Peler, as proof of his real friendship and' love." 'Jesus saith unto him, feed my sheep." The word translated sheep here is identical with the one! go translated in the preceding verse; but the word feed is the same as the | word used in verse 15. The Lord. does not give up his right of pro-| perty in those whom he confides to his servants. "Verily, verily, I say unto thee, when thou wast young, thou girdedst thyself and walkedst whither thou, wouldest." Christ by this statement simply means that as a youth Peter. could do as he willed to do. "But! when thou shalt be old, thou shalt | stretch forth thy hands." Tertullian, the carliest writer to state specific- ully that Peter was crucified, refers to this phrase as a prophecy of such a death. Archbishop Trench re- marks: There is quite enough in the description to show that the Lord had this and no other manner of death in his mind. The stretched- forth Jayde are the hands extended on ansver y oy I ny 4 bf @ wan, § gird thee, and carry thee whither thou wouldest vl I'he Binding by another is the « oT a Bo or only faster os Sferer ! onl) stened to the in- strument with nails, but also bound | to it with cords. MUTT AND JEFF-- JEFF, THE ESKIMOS ARE RATHER A WILD. CLASS OF PEOPLE BUT If YOURE FRIENDLY THEY 13 12 3 Now WATCH ME, JEFF, TLL Stow You How TO MAKE FRIENDS. You CUTE LITTLE ESKIMO BABY OVER THERE? WATCH ME GO OVE SEE THAT AND PLEASE THE KID OLD MAN! AH COO ~-COo0TZY, COOTZY Coo -LA,LA, 1GGY 1G8Y Boo!) By BUD FISHER & SS "7 are AM yo, al m voll | | SAY, POP, WHATS THIS NUT © TRYIN To SEARCA ME, SON! HE MUST BE ONE SOUTHERN DUMB-BELLS! ¥ an vig, a at anywhere from 4 am, to 6 a.m to milk the cows, cool the milk, and deliver' it in time for householders in the city to find the bottled mik on the doorstep early in the morninz, POOR COLOR "And Unhealthy Skin Often Caused By Improper IE Blemishes and other skin imper- fections are often caused by poor circulation and improper diet. Any girl with chronic complexion ailments should see her doctor, but one wha has nothing organically wrong ond who wishes to have smooth, hea'thy skin, a pleasant disposition and «a certain vivacity chould wa'ch her health habit-. N If your feet and hands ave cold a good deal of the time, the ¢ianeces' are that your circulation is bad. Sallowness is another indication. A warm foot ba'h, followed by an al- cohol rub, is an excellent temporary cure for cold feet, but exercise, fiesh air and a sensible diet are move pes manent remedies. You may not like to do setting-up exercises in the morning and you may detest sports and long walks, However, if you value your app ai- ance and like to feel energetic, vou'il remind yourself that they irri.ate vou far less than yellow'sh cheeks, listless eyes and a rundown feel ny. Consequently, you undoubtedly will start some. of the things that ae good for you. You can, with a little self-disei- pline, learn to. enjoy two glasses of hot water before breakfast (an ex cellent cure for constipation, which cftenn causes pimples and black- heads) stewed fruit instead of pas- try for lunch and a huge serving of green salad at least once a day. In time you'll get to the commendable point where you simply can't do without them, Remember that the «best beauty routines are health treatments, jeal- ly. If your blood circulates properly and your digestive organs are in good working order, the chances are you'll have shiny hair, gay ves and a complexion that is free from hlem- ishes, Woman's Charms Great-grandma did have her little secrets, Even heroic pioneer mothers knew ways of overcoming lack of conveniences in covered wagons, Where there gas fire there was goot and it added most beguilling shadows to brow and lash, giving an Irish sort of upward gaze' that can't be bought for $2. Where there was beet juice there were deep-red lips and tinted cheeks. And, last of all, before an evening party grandma had only to blow into the flour bar- rel in order to apply a harmless but delicate mist of powder, This was done in giggling girlish privacy, for to be a natural beauty then was women's art. But it was quick, simple, cost nothing--and it worked. The process was poetic, the feminine reserve was aristo- cratic and the effect, upon an- cestral evidence, was all that could be desired.-~~New York Herald Trib- une, sepiasaiiad