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(Good Thmgs to Eat For a good dinner and a r ‘ntle wife, yon can afford to wait, From the Danish, A good wife and health are man's best wealth.—From the He brew, Croquettes are such tasty food and may be prepared beforehand, so that ; they require little atten tion at the last, or may <t even be reheated in the o £ oven If preferred. g~ Chicken Croquettes,— @‘L‘ Take three cupfuls ot ~lf I’.‘/‘ chopped chicken, one - gol green pepper also | ,'E‘ chopped, one cuopful of bread crumbs, three . beaten eggs. Add sea soning to the mixture and form Into balls. Roll in egg, dip into ¢crumbs and fry in deep fat. Creole Sandwiches.—Soften four ta blespoonfuls of butter, add one cup ful of finely flaked sardines, two ta blespoonfuls of tomato catsup, one ta blespoonful of lemon julce and six stuffed olives chopped fine, Spread on crisp whole wheat crackers and serve, Cover the bread with a star ot tongue. Lay on top of the star thinly sliced dill pickle in log cabin fashion and crown with a sprig of watercress. Baked Lamb Cutlets.—Mince three chicken tivers and cooked chicken breast to make one cupful, add one cupful of ¢rumbs, five tablespoonfuls of crmm, one-fourth teaspoonful ot salt and a little pepper. Spread over the cutlets, place a thin slice of bacon on each, roll up and tie, Sprinkle with buttered crumbs and bake, bast ing frequently. Sweetbread Salad.—(Cook one palr ot sweethreads, cut into half-inch cubes and add the same amount of cubes of boiled tongue. Add a little aspie Jelly and place on ice, Mash two hard-cooked egg yolks, add salt, pepper, mustard, one teaspoonful of sugar, one tablespoonful of olive 011, two tablespoonfuls of vinegar and four tablespoonfuls of thick cream. Serve over the meat on lettuce, Lamb Patties.—Grind two pounds of shoulder of lamb, Form into cakes, wrap a strip of bacon around each and fasten with a toothpick. Fry in # hot pan, season when well seared and serve with pan gravy. MHoney Doughnuts.—Take two eggs. two tablesp of butter, BINDING FOR BLOLS:, DRESS - To bind or fu‘ the neck of asgblouse or dress quickly and weatly, cut a double bias binding of the materlal (thin silk Is the best for heavy mate rlal). Place raw edges of binding to raw edge of neck and stitech, When the binding is turned you will fold to hem to the garment fiostead of an extra turn to be made. It will help to keep the binding true If it is basted before heing cut, DPPLE C VAV ANY LA PIPODDDOD Art in Needlecrafts PSSRy | =7 [§ \ :/((gii“ ik Ko % @ T v e NN\ s ! ppi _— ,/s\\ 2et | 4 ._v.*\e.' NN AC N ,\\\\\\",,\ = =\ _J e AN e Deto/l @ PSSSSITIIRIN > -‘\ \NN “‘,:..’f )\ \*\\\\ =L L P& SN H .22 .Y % . . T St 3 I‘ : \‘}‘G 1 Detail 8 fi/ \77 "/"EM U \} ¥ J() 0%4 -1 Y B ) A PRI TN, ¥ 440 b \./ \\/ ,;: N “ {,/ A : ?'{”\‘ :.\’ ‘\‘\ » :'k \ 1§ \‘ - y T RN, o (b,\ A 3 AN Y_m 3 } /,\. /{ ‘{ “J:“)‘\ A fascinating and fashion. able art, Itallan trapunta (cord ed quilting), Is golng the rounds. It Is really & process of tufting wnd quilting combined, Just the sort of work one loves to plek up In lelsure moments, Bags done In Itallan trapunta or tufting, which 1s a more fa millar way of putting it, of taf fota or velvet are very exclus- Ive dhd elegant In appearance. Even the amateur needlewoman need have no hesitancy in undertaking to ke these bags, for only the simplest of sour milk, one teaspoonful of soda, three cupfuls of flour, two teaspoon fuls of cream of tartar. Mix and chill before rolling. Doughnuts made with honey are light, soft and do not dry out as do those made with sugar, Pennsylvania Spice Cake.—Beat to a cream one-half cupful of butter and one cupful each of brown and white sugar, add three well-beaten eggs, one half cupful of sour milk with one teaspoonful of salt, the same of cloves and allspice, two cupfuls of seeded, chopped raisins. Drop by teaspoon fuls on a buttered baking sheet and bake in a moderate oven. French Salad.—Take one can of drained peas, add one pint of finely cut celery, one cupful of blanched walnuts, one cupful of tart oranges, Toss lightly and garnish with celery leaves. Serve with mayonnalse. As chestnuts are so well liked, one always welcomes something different In c¢hestout dishes. e - Chestnut Salad. ~—Boil three doz en large chest nuts for twenty minutes, then plunge into cold water and re move the thin brown skins. Cut Into quarters, add salt and a dash of cayenne, fcur tart apples cut into dice, a little dark meat of a turkey or duck, two tablespoonfuls of chopper plekle and heap on lettuce. Serve with French dressing. Chestnut Patties.—Deat one egg, add one cupful of confectioner’s sugar Fairy Tale for. Children T By MAmNNER One day Mother Deer became {ll Oh, she was very miserable indeed. She had eaten something which had disagreed with her and she felt a very bad pain, The keeper gave her some medicine in her food and before long she felt quite well again, “It is horrid to feel il,” she thought to herself. And surely every one would have agreed with that thought could thep hawe hoard It 5 She was so thankful to the keeper for making her well, but lo and be hold, ouly the day after she was cured Mr. Deer felt most uncomfortable, “You must have eaten the same thing T did,” said Mother Deer. “It was something that was thrown in my yard by a passerby.” “Yes, and perhaps it took me longer to feel ill than it did you,” said Mr. Deer. ’ “Too bad you're not all over it now as I am,” said Mother Deer. “It hurts me so to get down on my knees, which I do now when it's time to eat, ¥{/ «'4 w :/, ll ' ‘ ¥ 3'%‘ !' .‘ ' i running stitch Is used and all one has to do as far as the sewing Is concerned is to follow the stumped desigu CHARLTON COUNTY HERALD and one cupful of ground chestnuts, five tablespoonfuls of flour and one teaspoonful of baking powder. Beat and drop by spoonfuls on baking sheets. Dust with sugar and einna mon and bake in a hot oven, Sugar Cookies. — Cream one-half cupful of shortening and one ecupful of sugar. Beat one egg until light and add one-fourth cupful of milk. Add this to the sugar mixture with one-half teaspoonful of vanilla, Sift two cupfuls of flour with one tea spoonful of salt and two teaspoonfuls of baking powder., Add more flour it needed. Roll into rolls and place on ice. Cheese Quenelles.—Take one cupful of hot water, two tablespoonfuls of butter and four of flour, two whole eggs and one extra yolk, three table spoonfuls of parmesan cheese, two tablespoonfuls of chopped cooked ham and one-halt cupful of white sauce. Cook until the mixture leaves the sides of the pan. Cool and add the eggs one at a time, beating ‘well; add cheese and the ham. Form into balls like olives, using a little flour to keep the mixture from sticking. Pace in boiling water, cook until firm, then place in a baking dish; cover with the white sauce and bake until brown. Fried Chicken With Peppers.—~Wash six large green peppers and slice crosswise, removing the seeds and white fiber. Soak ten minutes in salt water, drain, then fry ‘in butter or olive oil until brown. Fry the chicken as usual and arrange on a platter with the peppers over each piece of chicken. (@, 1929, Western Newspaper Union.) “It's most uncomfortable for me to walk, too,” said Mr, Deer. “Now,” said the keeper, “this deer 3 wy‘ » 7\ NY (@ ' \ i t////,k— --. ). 1% ¢ M N N s}' [ % v o 3)/ ‘fi _ \] il K "JL Pl i R R Y Sy [N a A A 3| va:l "@\’}A /‘;.“"' LK 5> \,I w _fs i o ) el A Nv A o g S = [ments Poor Mr. Deer. is really much more poorly than Mrs. Doe was. “It will take him a longer time to get all well for his hoofs have be come very much infected.” Perhaps those of soft supple taffeta are the most satisfactory and one can get them alréady stamped at almost every fancywork department, Other materials needed are a ball of eider down wool, a paper of tapestry needles, a spool of black sewing silk and a metal or tortoise-shell frame, also silk for lining, With a sharp needle threaded with buttonhole silk sew along the stamped lines of the entire pattern, stitching through both muslin and silk. The design is printed on the muslin so one works from the back. Use a very fine running stitch (see Fig. 1), . When the entire pattern has been stitched, then thread a blunt tapestry needle with double eiderdown wool, Begin .at center of design to Insert needle through the muslin between the two stitched lines (see Fig. 2). Pull the wool through short section or what might be deseribed as end of the de sign—at least to point where stitch ing starts off at a different angle or direction. Pull needle out through musiin (see Fig. 3), drawing wool through, Cut off wool, leaving about one-half Inch protruding at each end, The wool is thus run between the mus lin and the silk, ralsing it in corded effect, Insert needle again close to where you cut off and continue as be fore, After design Is all tufted, cut off protruding ends of wool close to worked design, In preparing for mounting, sew the two outside seams together as far as two indicated notches on the pattern, Cut a plece of silk for lining the same slze of the bag. Cut away the wad ding from the bag when necessary to keep It from being clumsy where it Is to be sewed Into the frame across the top and part way down the sides, Sew the sides In first and then the top. Finally sew In the lining. If & sk handle is used cut strip of silk which s stamped on bottom of ecach pattern. (@ 1929, Western Newspaper Unlon. ) £OOO FLAVOR FOR LAMB ROAST % e 7 NG sA e, ey o A 7 A i # i ,) ~W E ) i el i ”:,:,.,.,W ?g o % . oo v ] . , i ooy | . i W o o WG §ol 5o s R TR A 7 o ¢ Fos . e . i SRR = ANy, W f v A ¢3R 5557, gTN S i :y,/‘ ?’j /4% 4% O e “3’:;‘s G s P i sAT Y A e XTI i A T s I %7 R 7 SV B 05 s . e N ws TR b e o R eel VRN . S i - i B W s A e R F /{// 7 A e A B s s 5 s v oD ¥ o ;’&/ i R g i s @ i & b %% o # R S s R RS % 7 :;:"‘3;71"”. e 7 e '4}'% ‘153:35351,' i R o e o ee, et IO oo g EO7 '/"4555:%}‘ 4'."&25551*‘?5;::5'}‘532 Tl e ae e e Li o G s T 0 i AR B B R sS ! : R B B SRN Te i W’/"« B i R ¥ AR R '-:r.4:~‘~:5:-:~:-‘v:-.',»:)r.f.-:»:-& o i v i SRR s ooa e s P 2 o b ey z R e R R L o IR SR § i .%H X! _.':fl_' v 7 R, e ~ Wi s i A R o e B “ g ~ “\"f‘s&-’m A TPERY Lt p? il A o 2 ¥ .__\--.:t 5 ;:% g X 6/ 5 ¥iy e T 3 R 5 AT e - el Prepari : paring Shoulder of Lamb for Stuffing. (Pirepared by the United States Department . of Agriculture.) The slight peppery flavor of water cress gives an unusually good flavor to stuffing for shoulder of lamb; or if you like mint with your lamb, you can try putting it into stuffing instead of sauce or jelly. A shoulder of lamb has tender de licious meat, but ordinarily is rather hard to carve because of the shoulder blade and other bones. The butcher will remove these for you so that the meat may be cut very ¢asily. The pocket left by taking out the shoulder blade can then be filled with any pre ferred stuffing. Select a shoulder of lamb, weighing By that the keeper meant that something had gone into the hoofs which had poisoned them a little. “It’s perfectly natural,” continued the keeper, “for the wart hog to kneel when he eats, but it's too bad when a deer does it because it's so painful. “I shall have to look after you, poor Mr. Deer.” So the keeper examined the deer and found that his joints were swol len and his hoofs in quite a bad con dition. He had been feeling poorly for some time, but he had been a brave animal and had made no fuss about it. He had really been feeling pains when Mrs. Doe was ill, but he wanted her to receive all the attention. Mrs. Doe certainly wouldn’'t have talked about herself so much if she had known how much more Mr. Deer was really suffering. So every day the keeper dressed Mr. Deer's feet with clean gauze and some nice soothing ointment, He had to limp about with his bandaged hoofs for several weeks, but after a time he began to grow better. “You've had a bad time of it, in deed,” said the keeper on the last day he considered Mr. Deer needed to wear his bandages. “And you've been a good, patient, fine deer. Yes, a very patient deer.”’ Mr. Deer knew from the keeper's volee that he was pleased, and it made Mr. Deer very happy. { HANDY WORK CENTERS IN KITCHEN (Prepared by the United States Department of Agriculture.) While the oblong-shaped kitchen 1s most often recommended for compact ness and convenience, it is possible for a room of irregular shape to an swer all the needs of the housewife in her kitchen if the work centers are well arranged in relation to each other, Here is a floor plan of a kitchen studied by the bureau of home economics of the United States Department of Agriculture, In spite of the fact that the wall space Is broken hy five doors—three are usu- T % 1] | LD = e ’ w—— o a ! P R A we = o L Well Arranged Kitchen of Irregular Shape. al, and It Is possible to get along with two-the work centers In this kitchen are well placed, away from the main lines of travel, and prop erly related to each other, For example, food Is dellvered at the back porch door: stored on the drop shelf, to be placed In the re frigerator or closet; prepared at the work table; cooked at the stove, and served through the pass closet to the dining room, All the necessary plat. ters and vegetable dishes are at hand in the cupboard nbove the sink. reached from both dining foom und from 3 to 4 pounds. Have the butcher remove all the bones and the fell. Save the bones for making soup. A lamb shoulder may be stuffed and either left flat or rolled. The flat shoulder is easier to sew up than the rolled, and the pocket holds twice as much stuffing. Either of these com pletely boned stuffed shoulders can be carved straight through in attrac tive slices of part meat and part stuff ing. Wipe the meat with a damp cloth. Sprinkle the inside of the pocket with salt and pepper, pile in the hot stuff ing lightly, and sew the edges togeth er. Rub salt and pepper, and flour over the outside. If the shoulder has only a very thin fat covering, lay several strips of bacon over the top. Place the roast on a rack in an open pan with out water. Sear for 30 minutes in a hot uven (480 degrees Fahrenheit). If bacon is laid over the roast, shorten the time of searing so as to avoid overbrowning. Reduce the tempera ture of the oven to 300 degrees Fah renheit, and cook the meat at thig temperature until tender. From 21 to 3 hours will be required to cook a medium-sized stuffed shoulder at these oven temperatures. Serve hot, with brown gravy. For mint or watercress stuffing you will need. 3 cupfuls fine dry bread crumbs, 3% cupful fresh mint leaves or 1% cupfuls finely cut watercress leaves and. stems, 6 tablespoonfuls butter, 3 tablespoonfuls chopped cel ery, 1% tablespoonfuls chopped onion, % teaspoonful salt, 13 teaspoonful pepper, Melt one-half the butter in a skillet and add the onion and celery. Cook for 2 minutes and add the mint leaves or the finely cut cress and other seasonings. Push the mixture to one side of the skillet and in the empty part melt the remaining butter and stir in the bread crumbs. When they have absorbed the butter, mix all the ingredients together. When using watercress allow the liquid which cooks out to evaporate before the but tered crumbs are added. For he was grateful indeed to the kind keeper who had made him well and who had been so good to him and soo gentle with his poor sore hoofs. Mr, Deer licked the keeper’s hands and his great big brown eyes looked straight into the keeper's eyes, and he said, in deer talk: “Thank you, dear keeper, thank you!” . (®, 1929, Western Newspaper Union.) kitchen, When the meal is over, solled dishes are cleared away by passing them through directly to the sink, where they are washed and stored In the dish cupboard, There Ils a window at the end of the work table and two at the coun ter which continues into the sink drainboard. Ome of the doors in this kitchen leads to the cellar and laun dry. Those to the closet, to the main hall and stairs, and to the dining room open onto what is virtually a small hallway and so do net in real ity encroach on the kitchen space or the usual lines of travel from one task to another. Household Notes Brush wet fur to keep it from mat. ting. . " » To brighten a room, use. yellow in stend of blue or gray. ® & 0 Use lightly buttered whole wheat toast for the small child's breakfast, 9.9 ¥ Do not fasten linoleum to the floor . untll two weeks after It has been lald. This allows it to streteh, | S } Too much sugar causes many of the fallures in apple jelly. Two-thirds as much sugar as Juice Is a good propor tlon, - . 9 Tomato paste Is an excellent form of preserved tomatoes for use in win ter soups, sauces, and scalloped dishes It is made by spreading thick tomai puree on a plate and drying It N o> Ly : (B 7711 ] \ N @ 3 : 0 \ ‘%, 1/ ;/l, Ry ‘A ; Y 7 &: gy / NN 7 v’?}vr N D & \‘\ 7 2 A | 4 “ \ }\ ol L In the same time it takes a dose of soda to bring a little temporary relief of gas and sour stomach, Phillips Milk of Magnesia has acidity complete ly checked, and the digestive organs all tranquilized. Once you have tried this form of relief you will cease to worry about your diet and experience a new freedom in eating, This pleasant preparation is just as good for children, too. Use it when ever coated tongue er fetid breath signals need of a sweetener, Physi ciang will tell you that every spoon ful of Phillips Milk of Magnesia neu tralizes many times its volume in acid, Get the genuine, the name Phillips is important, Imitations do not act the same! I Milk of Malgnesia Why Take Calomel WHEN YOU HAVE - - Wintersmith’s - Laxative Tablets A Safe Substitute Contains only vegetable ingredients and thus are safer and more pleasant Write for FREE SAMPLE WINTERSMITH CHEMICAL Co, €42 W. HILL ST., LOUISVILLE, KY, If you want regular size and druggist can not supply you send 25 cents HANFORD’S Balsam of Myrrk Since 1846 has healed Wounds and Sores on Man and Beast All dealers are authorized to refund your money for the first bottle if not suited. RELIEF FROM PI LEs ITCHING iz‘®o quick wlr PAZO,OINTMENT is applied, it will surprise ‘ou. Druggists are keenly interested in the remedy and are recommending it to their customers. Ask your Druggist about PAZO OINT MENT. In tubes with pile pipe, 75¢; or in tin box, 60c, New Platinum Source Metal experts in South Africa have announced the development of a proc ess for the extraction of platinum from certain kinds of sulphide ores, says Popular Mechanics Magazine. The experiments show that about 75 per cent of the platinum content of the original ore is saved, and the process is applicable to commercial production at a reasonable cost, the engineers declare, Nothing sounds so delightful in the winter and so cool as singing “The Good Old Summer Time.” l il ' ‘] & ‘\li‘ i W | Wi H ; \ Sai l‘ 'ls R, § | ‘ i /"“ , \i\' ; : &‘T fll “‘\. )(‘s\‘ : \‘\\ ;!"'TJ i «Q\e‘ , A 2 \Wv } SAME PRESCRIPTION HE WROTE IN 1892 When Dr. Caldwell started to practice mk;ino. back intlß7s. the uu&ui:lrl; tive were not as great as 8 Pooglo lived normal lives, ate plain, wholesome food, and got ?lentg of fresh air. But even that early there were drastic physics and purgu for the relief of constipation which Dr, Caldwell did not believe were good for human beings, Th;‘rrucripfion for constipation that ho used early in his practice, and which he put in drug stores in 1802 under the name of Dr. Caldwell's Syrup Pepsin is & liquid vegetable remedy, intended for women, children and elderly roplo. and they need just sach a mild, sale bowel stimulant, nd o 2o The larpe solig. ligud s now we laxative, It has won the mfiim of hwbonudduto{dnlhflm mnhu, biliousness, flatulence, indi mlon, loss of appetite and olnt. bad th, dyspepsia, colds, fevers, At your d nh or write 'Sm Pepain,” I 88, Monticello, I , for free trial bottle, PISO’'S RIS VE) ITS Quick Relief! A pleasant, effective eyrup—3Sc 60¢ sises. And ex-