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Fairy Story for the Children
The children had not been eating
long at their picnic when they heard
a great fuss, and then they heard:
“Goog-n-room, goog-a-room, goog-a
room.”
“What could it mean?”’ the children
asked each other,
Still Grandpa Frog made a great
noise, and soon, what should be seen
rushing around but Mr, Rabbit fol
lowed by some other rabbits,
“There” sald Grandpa Frog, as he
swallowed noisily and blinked his
eyes, “I thought you'd never get here
in time,
“Take yonder stump while I sit on
my lily pad.”
The rabbits all sat on the old stump,
while the children, who had been hav
ing the picnic, looking on in amaze
ment,
Just then a strange sound could be
heard through the long grass,
It was a snake!
A very large snake, too—just the
kind of a snake that might enjoy a
meal of rabbit stew,
The children shouted, and it fright
ened the snake away.
Oh, how happy and relleved the rab
bit family was!
No more frights happened, and the
children gave the rabbits some of
their lettuce, and the rabbits became
quite tame,
But as they sat there who should
be seen wobbling down to the pond
but Mrs. Duck.
“I'm going to give a dinner party,”
she quacked.
“I hope we aren't in the way,” said
Grandpa Frog, as he swallowed a
large bug which had been sitting on
his nose.
“Oh, no,” sald Mrs. Wobble Duck,
“you've as much right to the pond as
we have, and if you'd like to see how
1 entertain, I'd be glad to have you
stay.”
Mrs. Wobble Duck was walting for
her guests, All over the pond were
Hlly pads and wide leaves.
The sun was shining brightly and it
was almost like summer in this place
go far from the northern winter.
+On the lily pads and leaves Mrs,
Wobble Duck had put dJdelicious ber
ries and bugs for all her guests to
swim around and nibble at.
Pinky Pig and his mother came a
little later, and Mrs, Wobble Duck
told them they could have a table to
themselves where the water was very
shallow and where they could look
for good things to eat in the mud.
That delighted Pinky Pig and he
thought Mrs. Wobble Duck a very
charming hostess and duck. who knew
Just how to make her guests enjoy
themselves,
While they were eating and drink-
PREVENT TAKING COLD
Help prevent colds this year by eat
ing plenty of bulky foods and those
rich In vitamines, such as milk, eggs,
spinach, carrots, oranges, and ccd liv
er 011,
Coats Liked by Women
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An all-fur coat of a furred ecloth
cont? Which, ob, which shall it be!
And Dume Fashion laughs at this
dllemma of womankingd, for well this
mystic spitlt whose willing subjects
we ure. khows of the keen competl.
tion which she Is staging between
the twa,
Never hew the far cont been so al-
ing and quacking and squealing, what
should they hear but angry volces.
“I'm invited to this party. And
you're not!”
“l am, and you're not!” sald the
other voice,
Mrs. Wobb'le Duck and her guests
looked above them from where the
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Mrs, Wobble Duck Was Waiting for
Her Guests.
sounds came and saw the Blue Jay
and Mr. Squirrel.
Each wanted to get ahead of the
other and steal some berries from the
party.
But Mrs. Wobble Duck smacked her
beak, cackled, and grinned:
Some Favorite Recipes
“The day lls cold and dark and
dreary;
It rains and the wind Is never ,
weary,
The vine still clings to the old
stone wall
And 'afilevery gust the dead leaves
a
And the day Is cold and dreary.”
With the chilly days one enjoys hot
dishes, even if simple, as a part of
each meal. A hot
drink or soup will
: ;’p rest and warm one
&< )| after a walk in the
@A brisk air.
\ sot With the variety
§¥ |of canned soups
‘ ‘ on the market
| there can be no
excuse for going
without a dish of the warming fluid
for luncheon or dinner. The liquor
from a boiled dinner is one of the
most tasty of soups. Put It away
In the ice chest after® serving the
vegetables and meat and the next day
warm it up for a luncheon dish. The
rest may be chopped and served as
hash on another day.
Pigs in Blankets.—Cut than slices
of bacon Into halves. Dry large oys
ters and wrap each In a slice of
bacon; skewer with a toothpick.
Lay on a towel to thoroughkly dry
them just before they are cooked.
By JULIA BOTTOMLEY
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luringly fashioned as it is In these
uitre-modern days. The same may
nlso be saldl of the cloth coat, so rich:
Iy furred and In the styling of which
amazing fabrie manipulation plays
such a fetching part. Whieh brings
vs back to the original problem of
choosing between them,
1t one Is Inclined toward a fur coal,
CHARLTON COUNTY HERALD
“I invite you both to come now, if
only you two won't quarrel.”
So both the Blue Jay and the Squir
rel enjoyed their dinner without hav
ing to steal it or quarrel about it
And how the children did enjoy
watching others have a party while
they finished their picnic food.
It was a jolly, jolly day for all.
((©), 1928, Western Newspaper Union,)
HINTS FOR HOUSEKEEPERS
Care In hanging clothes to dry saves
much work in ironing. :
- » -
Overshoes and raincoats will last
longer if kept away from strong heat.
. * »
The stout woman will find that
dresses of dull finish crepe are gen
erally becoming.
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Success In family life is usually the
result of co-operation among all mem
bers of the family. i
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When sewing by machine on sheer
soft materials prevent pulling and
puckering by laying a strip of paper
under the material and stitching
through. The paper can easily be torn
off when the sewing is finished.
By NELLIE MAXWELL
Brown in a hot frying pan and put
two “pigs” on each square of but
tered toast when serving; garnish
with parsley. The gravy from the
pan is thin but delicious; pour a bit
over each piece of toast,
Cheese Custard.—Spread slices of
bread with butter and place in a bak
ing dish., Sprinkle each slice with
finely cut rich cheese; when the dish
is sufliciently full pour over a pint of
milk to which two eggs have been
added, salt and cayenne to taste.
Bake until the dish puffs like an
omelet and serve at once,
A salad is always In season and al
ways popular, from luncheen to sup
per. Here are a
( 2 Y 7 " few that are good
19 y standbys:
French Cream
(‘-’-i‘ Potato Salad. —
W Dice four cupfuls
. of cold cooked
‘l potatoes and
three stalks es
celery, mix with three tablespoonfuls
of chopped onion, two teaspoonfuls of
salt, one-eighth teaspoonful of pap
rika and the same of pepper; add one
fourth cupful of vinegar and allow
to stand fifteen minutes. Heat one
cupfu! of cream, two tablespoonfuls
of butter and pour over the potatoes,
mixing well with a fork. Serve cold
the arguments in favor are many.
First and foremost is the fact of the
style element having entered into the
realm of furs to an unprecedented ex
tent., That is, the days of the all
look-alike fur coats are forever past.
Today the fur coat is styled with ev
ery diversifying detail which bespeaks
the whims and caprice of fashion.
In this respect necessity has indeed
become the “mother of invention,” for
furriers in order to meet the keen riv
alry of the cloth coat, which has with
the passing of the seasons become in
creasingly Intriguing, have been im
pelled as never before to exercise all
their ingenuity In working furs to a
point of equal interest and versatility.
The smart thing about many of the
new fur coats Is that they have adopt
ed a fabriclike styling. This 1s espe
cially true of the fashionable thin
supple furs which are handled like
cloth. That is, they are made to tie
In little bow effects at meck ' and
wrists, Collars are especially smart
and becoming, often handled In &
“dressmaker way,” also furs are
seamed together as any materisl
wouldl be, Then, too, it adds to the
xest of the vogue that there are so
many heretofore unknown types now
included In the furs we wear,
No less Interesting are modern eloth
treatments, Not only are fabries
manipuluted In artful seamings, In
lays, tuckings and such, but imugina
tion Is given full play when It comes
to the positioning and designing of
the luxurious fur trims.
Two rivals are posed side by side
In the picture, Both the seal model
to the left and the fur-trimmed black
broadeloth to the right are eonserva
tive types such as uppeal to the wom
an who dresses In quiet elegance.
Canary-colored dyed ermine enlivens
the handsome seal coat. Ato the
other model, It accents the smartness
of black broadeloth for the '
wrap, also the vogue for the |
~nous shawl collar, £ b e
(R 1985, Wostern Newsuaver Uslen) -
TO PREPARE ROAST BREAST OF LAMB
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Breast of Lamb With Stuffed Onions.
(Prepared by the United States Department
¢ of Agriculture.)
i;l‘o enjoy roast lamb, it is not nec-
Pssary always to buy a leg or even
a shoulder. Did you ever try roast
breast of lamb, stuffed with force
meat? Specialists in the bureau of
home economics of the United States
Department of Agriculture give the
following directions for preparing so
that all the flavor of roast lamb
is retained and the fibers of the meat
are tender and palatable. The breast
is one of the least expensive parts of
the lamb:
Select a breast of lamb, including
the foreshank, which will be used to
make the forcemeat stuffing, Have
the butcher crack the bones of the
breast so that it can be carved be
tween the ribs, Wipe the meat with
a damp cloth, remove the foreshank,
and trim off the meat and gringd it.
Shrimp Salad.—Drain a pint can of
snrimps rinse with cold water and
remove the dark viscera., Break in
good-sized pleces and dress with
French dressiang. Chill for two hours
and add one small bottle of stuffed
olives, twelve tiny sweet pickles sliced
and two tablespoonfuls of pickled
pearl onions. Prepare six green pep
pers to form cups and stuff with this
mixture. Serve garnished with let
tuce and a spoonful of mayonnaise,
Orange and Pecan Salad.—Remove
the gkin from one banana, cut into
quarters lengthwise and again cross
wise. Roll in chopped pecan meats.
Peel two oranges, cut into slices and
remove the center of each slice. In
sert a cube of banana in the center
of each slice. Arrange on lettuce,
sprinkle with chopped pecans and
French dressing.
Baked Ham With Jelly Sauce.—Par
boil a two-inch slice of ham until
tender, drain and place in a baking
pan. Beat one-third of a glass of jelly
with two tablespoonfuls of orange
Juice and some of the grated rind,
spread over the ham and bake until
brown,
(©, 1928, Western Newspaper Union.)
BOYS' PLAYSUITS SHOULD BE PRACTICAL
(Prepared by the United States Départment
of Agriculture.)
It used to be thought necessary to
dress a little boy for play in thick
heavy denim overalls of blue or
khaki, reaching to his ankles. This
costume, often worn over other cloth
ing, was unsightly and uncomfortable,
especially in warm weather, The over
alls were hot, impeding freedom at the
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Practical Playsuit for Boy.
knees and ankles, and often at the
shoulders because the straps pulled
heavily, Very seldom were they real
Iy clean after the first newness was
lost by playing in the dirt. One of
the poorest features of the overall was
the faet that all the valuable rays of
sunlight were effeciually kept from
Make a pocket in the breast by cut
ting through the flesh close to the
ribs. Sprinkle the inside of the pock
et with salt and pepper, pile in light
ly the hot forcemeat, made according
to the directions below, and sew the
edges together. Rub the outside with
salt, pepper and flour. Lay the
stuffed breast, ribs down, on a rack
in an open roasting pan. Do not add
water. Place the roast in a hot oven
(480 degrees Fahrenheit) and sear
for thirty minutes. If there is not
sufficient fat to keep the meat from
drying out, baste with melted fat, or
lay a strip or two of bacon on top.
After searing, reduce the oven tem
perature rapidly to 300 degrees
Fahrenheit and continue the.cooking
in the open pan until the meat sis
tender. The total time required will
probably be one and one-half to one
and three-fourths hours, If there is
more stuffing than ‘the breast will
hold, bake it.im a separate dish, or
use it as stuffing for onions to serve
with the meat. Serve with brown
gravy made from the drippings,
For the baked onions, choose a
large, mild-flavored variety. Cut the
onions im half crosswise and simmer
in lightly salted water until about
half done. Lift the onions out and
arrange on a baking dish. Remove
the centers without disturbing the
outer layers. Chop the onion centers
and “add to the forcemeat stuffing.
Fill the onion shells with this mix
ture, cover, and bake in a moderate
oven for ahout one-half hour, or un
til the onions are tender.
Forcemeat is a chef’s name for a
well-seasoned mixture of chopped
meat, bread crumbs and vegetables,
used for stuffings of various kinds.
The following combination is good
with lamb.
Ground lean - meat 1 sprig parsley
from the fore- cut fine,
* shank, % tsp. celery
2 cups fine adry seed, :
bread crumbs, % tsp, savory
2 tbs. butter, seasoning,
% cup chopped cel- 1 tsp. salt.
ery. 1§ tsp. pepper.
1 tbs, ' chopped
onion,
Melt the butter in a skillet, add
the celery and onion, and cook for
two or three minutes. Add the ground
meat, and stir until the juice evap
orates and the meat browns slightly.
Then add the bread crumbs and sea
sonings and stir until well mixed.
reaching the small boy's skin, where
they can do so much good when un
impedéd. :
The small boy can have playsuits or
rompers quite as attractive and prac
tical as those his sister wears. They
may be made of lightweight, easily
laundered cotton materials, like broad
cloth, sateen, rep or kindergarten
cloth, which will stand frequent wash
ing, for, of course, they will be sub
jected to hard wear. Darker colors
like blue, brown, and green, will usual
ly. be accepted more cheerfully by the
boy than by his sister, and will not
reveal his inattention to 'mere dirt
quite so plainly as lighter -shades.
They may be relieved by collars or
trimmings of brighter hue,
A boy's rompers should, above all
thing, be comfortable to wear, not in
terfering with normal active play in
any way. They should be made short
and loose in the legs so they do not
catch at the knees, with straight
trouser legs. Short sleeves. are liked,
In cold weather a sweater may supple
ment the romper without detracting
from its masculinity,
In the romper or playsuit ilustrat
ed, a small straight collar and front
fucing of tan was used to relieve the
severity of dark brown sateen, It Is
not large enough to bother the wearer
or make extra work for the laundress.
Cuffs are also of tan. The straight
front opening with three or four flat
buttons makes it easy for the little
boy to dress himself. Like his older
brother's garments, the small boy's
clothes should have the left side
lapped over the right, just opposite
from the way a girl's or woman's gar
ments close,
Kimono nleeves with a shoulder
seam provide ample width through
the chest. There is a drop seat, and
the always necessary pocket Is
trimmed with the tan material to
ninteh the collar and cuffs,
Y “Rebet” F
- “Roboty, meaning a mechanical de
vice which does the work of men, 1s
carrectly pronounced “rob-ut,” with
the accent on the first syllable. This
Is the pronunclation adopted by the
New York Theater gulld, which pro
duced the play, “R. U. R.” In which
the word wes eolned hy Karel Capek
a Czech playwright.—Pathfinder Inzl
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World War Veteran
Regains His Health
«r don’t want you to think me im
pertinent, but tell me why you do not
advertise Milks Emulsion in Maine.
Milks Emulsion is not one of the
best, but the very best in the world
for bronchial troubles. I can safely
say 80, because it saved my live.
“A couple of years ago I came un
der the Government’s care, being a
disabled soldier, and I reckon I have
taken pretty near all the medicine
that there is on the market. Finally,
the examining physician of my dis
trict told me I wouldnd’t live six
months if I stayed in that climate. So
I got scared and started west to find
a dry climate, but as far west as I
got was Indianapolis and Milks Emul
sion.
“I gained 14 pounds on the first
four bottles of your Emulsion. I do
not give Indiana any credit for this,
because it is as damp there as it is
in Maine, but I do give Milks Emul
sion the credit for saving my life. In
addition tiq building up my flesh and
strength, it soon relieved the serious
cough that I had, and I improved so
fast that it was not long until I was
able to return to my home in Port
land, Maine.
“Now lam feeling fine. I feed
Milks Emulsion to both of my babies
and they are as fat as little pigs, but
it is hard to get here, as we have to
send to New York for it. Yours truly,
T. EDGAR DIGHTON, 20 Pine St,
Portland, Maine.”
Sold by all druggists under a guar
antee to give satisfaction or money
refunded. The Milks Emulsion Co.
Terre Haute, Ind.—Adv.
Practical Proposition
Suitor—When I am away from
Aileen I plumb the uttermost depths
of despair,
Her Father—Huh! Get a more
practical and profitable job of plumb
ing and T'll let you have her.—Boston
Transeript.
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Clean Child's Bowels with
PR . ”
California Fig Syrup
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Even if cross, feverish, bilious, con
stipated or full of cold, children love
the pleasant taste of “California Fig
Syrup.” A teaspoonful never fails to
clean the liver and bowels.
Ask your druggist for genuine
“California Fig Syrup” which has di
rections for babies and children of all
ages printed on bottle, Mother! You
must say “California” or you may get
an imitation fig syrup.
: Social “Nuisance?
Annual club meetings, declares a
woman “joiner” in the Woman’s Home
Companion, are one social nuisance
that might well be done away with,
If people didn’t have to work they
would have more time to get tired of
doing nothing.
The progressive Instructor always
has a pupil in his eye,
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Lots of folks who think they have
‘lndigestion” have enly an acid condi
tion which could be corrected in five
or ten minutes., An effective anti-acid
like Philllps Milk of Magnesia soon
restores digestion to normal.
Phillips does away with all that
sourness.and gas right after meals, It
prevents the distress so apt to occur
two hours after eating, What a pleas
ant preparation to take! And how
good it is for the system! Unlike a
burning dose of soda—which is but
temporary relief at best—Phillips
Milk of Magnesia neutralizes many
times its volume in acld,
Next time a hearty meal, or too rieh
n diet has brought .on the least dis
omfort, try—
I Milk