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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 ‘ w R 4 - LY ) » \\ §. 8 ¥ 5 * :\ ' l ‘ . i \ . AX Y ' b it anee : Ay / - . Ae S .1 so N 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 Dk T s e r YA 2 A 04 x| JN g .'\,@/ ’@b il oh 3 Ty & " A e 5 h\?% fiNt @.\ @ s \ ) ! ®R 2 0 T e >0 e j \441? \/d_f M 1930 A A W A !“\Ai’;-., V7l e A e i TN e )ol \,I %% £ 2 4 0 d\,‘//h 3w 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 ¢ ; i N 5 ® W 4 ; X . <- N ? S PR ¥ ¢ 7Y . g & ¢ ¥ \ WSk } W . K K . !\% 3 . S 3 . L b i 3 N W i + ‘ y \ . - b e +" . L A = i e ’ o % —————————— 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. . » % Success In family life is usually the result of co-operation among all mem bers of the family. i . * 09 g 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 4 8 £ get g gl ”? i R .4 o ¥ b < sAS '. e¥yi T w ~ e : xR ot F N o X R § f:.‘-,:».‘-‘_:3’42-’-_:‘;.-:.'\‘-"‘ A ‘ 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 ¥ iy e " Q@ ,&" | K Sga® ~»‘f§ ¥ - (2 L% Y4B B ;Y : 3 E \ 8 ‘ B L )b> ) : Y LN b N 3 g' 3 b R ¥ - ' |W S : &-) N » o “‘f —..:‘?;. :‘A‘ . ¥ -:’d‘ i T D, 4 ¥ & '""'&,:“,M;, S [LTR Y e 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 mA ’ @ 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. . ’ - Clean Child's Bowels with PR . ” California Fig Syrup —?t_a =2\ (O ' '\r 2 o ] fiy’q\ & \:Q\.‘ > S S = )%Q, \S‘Q AT, o N el - N S N SN, 7 - iy 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, o e 2 a~ ol X 4 A l\\‘ l v~ Y/ 4 ‘\h“\' A\ "‘,1,: < ‘ .“Mm S ) Lol T =~ Mg 14 3 e ,W?fllmrl_mf ; § i AN 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