In the Kitchen

Whllr n»>ati> »r>- oui of itiRht for th< hous*-*it- who ha- to count her penntea. flah awimmin* cloae behind and frenh eicn- five cents apiece, cheese la I erhaps the moat available substitute A capable writer discussing the meat famine says: Because cheese Is so concentrated and is so rich in both fat and protein. It may cause digestive disturbances unless it is combined with or 1? served writh suitable other foods, or if i' Is eaten late at ulgbt. Crisp crusty breads are the best kinds to serve with cheese. Also, rather acid foods, as tomatoes. Crisp vegetables, such as lettuce, celery ana watercress. combine well with it . These lastnamed foods are good. too. because they ccntain much water and so sene to dilute the concent;ated cheese. Great care must be exercised in cooking cheese because it is so easily overcooked. Sweet milk may no boiled without hard-ning the protein It contains. But after milk has become thick, either by souring or by te use of rennin that is used in cheese making. Ute casein, as the coagulated product is called, is easily affected by heat and overcooking renders 1! tough and rubber-like. The same is true of cheese, since one-fourth of it Is made up of casein. When macaroni o- other baked dish is prepared with ceese. use buttered crumbs for the top layer instead ef a layer of cheese. Tracker* or ri**c*.’ of toast with cheese spread on theta should be put into an oven that Is not too hot and should be removed as soon as the cheese is melted. If not over-cooked, cheese combined or served with crisp and less concentrated 'oods will not be found by mo<t people difficult of digestion. And as a very large percentage of Its nutri ent» are assimilated by the body. Is one of our most nourishing foods. Since a pound of cheese made from whole milk contains about twice as much nutrier* material as a pound of meat, it is also a comparatively Inexpensive food and most famiilt-r would do well to increase the amount of cheese they are in the habit of

using.

English Monkey TV>ur cupfuls broad crumbs, two cupfuls milk. one-t]oar;er cupful cheese (one-half cupful grated cheese), salt and pepper to taate. Heat the bread crumbs and . ilk. If the r-umbs an- not well moistened, add water. When hot. remove th>aucepan from fire, add the grate I cheese and stir until the cheese is melted. Leftover toast may la- used Instead of bread for the crumbs. Cheese Fondue One and onehalf cupful* bread crumbs, ore cupful milk, four eggs, one and one-half cup’uls grated cheese one teaspoonfiil salt, cayenne pepper. Beat well the yolks of the eggs, add them to the milk and pour over the bread rnimbs ant cheese. Ada the salt and pepper and mix well. Then cut and fold In the stiffly bcatc'i whites of the eggs. Pour the mixture into a buttered baking dish and bake 30 minutes in a moderate oven. Macaroni and Cheese One cupful macaroni, tbroken into short pieces), one cupful milk, one tahlespoonfu! fat. two tabb-siioonfuls flour, on-- cupful grated cheese, onehalf teaspoonful pepper Cover the macaroni with salted water and boil for 20 minutes M»k«a white sauce of the fat. nou r and milk adding the salt and pepper to the sauce. If the sauce is too thick, ihia it with some of the water In which the macaroni was cooked. Kesnove the sauce from the fire, put in the cheese and stir until the cheese is melted Ihn the macaroni into a baking dish and pour the sauce over it. Cover with a layer of buttend crumbs and bake in a moderate oven until brown on top. BREAKFAST Harr you tried making the Scotch scones for breakfast* They make in unusual breakfast bread and a pleasant change from toast or roll* Scotch Sconea Three cupfuls of flour. 1 cupfuul of milk. 3 teaspoonful* of baking ,>owd*T, 3 teaspoonfuls of butter. 1 teaspoomul of sugat. 1-2 teaspoonful of salt. Site together the flour, salt and baking powder twice over, then put in butter and milk. Divide into three parts and bake in a fainy hot oven for 20 minutes. Spread with a little butter after removing from the oven. Sour Milk Sconea Pour cupfuls of Hour. 2 cupful- of row milk, i easpoonful of soda. 1-4 teaspoonful of salt. Sift tog-ther the flour, salt and soda and add the sour milk. Then bake as above Egg Muffins One and one-half cupfuls of flout. 1 cupful of milk. 2 eggs. 3 teaspoon fuU of baking powder. 1 teaspoonful of butler. 1-4 teaspoontul of salt.

Slft the dry ingredlenta together and mix with the beaten yolks of eggs, milk and melted butter. Fold in the stiffly beaten whites of eggs and pour it greased muffin pans. Ba-e in a hot oven for 20 minutes. Popovers One cupfui of milk, one cupiui of flour, 1 egg. dash of salt. Sift the flour and the ^alt. Beat the eggs well with an £gg beater anc add to the flour, continuln.. the beat ing. The secret of puffy loporers is In the beat'ng. and this sboild be done thoroughly. Heat greased muffin parr, and pour In the mixture Bake in hot oven for 20 minutes. * Eggless Muffin Two cupfuls of flour. 1 cLpful of milk 4 teaspoonfula of baking powder. 1-2 teaspoonful of salt, 2 tea*poonfuls of sugar. 1 tablespoonful of rutter. Sift the dry ingredle*. ts togethc and mix quickly with the melted butter and milk. Pour into \ reased mul fin pans and bake in a hit oven fo.20 minutes. Cornmeal Rotli Three-quarters cup oi c- •'meal .i 1-4 cupfuls of flour. 1-2 cupful ot milk. 3 teaspoonfuls of baking powder. 1 tea spoonful of salt. 2 tablespoonfuls of butter. 1 egg. Sift together the dry Ingredient: cut In the butter with a knife. Beat the egg well and add the milk, mix with thedry ingredients. Form into shapes like Parker House rolls, place in a greased pan and bake hot oven for about 15 minutes.

Newsy Notes For Women

Miss Elizabeth Holloway is the champion chess player in England. French suffragists favor the surt' • on single women as well as bachelors The Persian women, generally. ar-> short and alout. with small hands and feet. Their faces are heavy and oval Mrs. Arthur Hamilton, daughter of Sir c'iiarles FairlleCunninghame. is training for an attempt to swim th English Channel In August The educated women of Czechoslovakia are without a doubt the mosi progressive along these line* of ant

European nations.

Esther Kaplan, aged 13. of Kansa* City. Mo., did six problem* in 4T secends that took an adding machln demonstrator or.t minute and <>• sec

i do.

At the general conference of the Methodist Protestant Church, held at Greensboro. N. C.. it was decided tc allow the oidlnation of women in the ministry. Fifty nurses, reprewenting fifteen countries, have bi-en awarded the Florence Nightingale medal for heroism on the battlefield, by the Geneva Red Cross. Miss Anne G. \V. Uayley, the only woman lawyer in Poughkeepsie, is n candidate for the nomination to the House of Representatives on the Democratic ticket. Hundreds of soldier-farmers' wlvei-

are being trained in domestic science and woman's farm activities by the home branch of the Soldiers' Settlement Board in Montreal, Can. Mmo. de Groeve. wile of the wellknown Belgian ace. has the distinction of being the first of her sex to reach the highest altitude on Europe's roof, having scaled the highest point i Mount Blanc. Thirty feminine deputies, with cluos and revolver... will pa’.rol Rockaway Beacl: during the summer, with an object of controlling the «tyle of bathing costumes worn by the fait baiherThe French governtn.-nt will grant medals to all mother* with large families. Five children wrlit entitle p mother to a bronze medal; eight to a silver medal and ten to a gold medal, which will be called the Medal of the French Family. Mis* Katherine li..-ward. dlrectc the woman's saving account division of the 1'nited State* Treasury, teach women how to save money an I wilt attempt to keep account of all the i>ennles saved by all the women of the United States. String oi Beads and a Costume Into the limelight of general fashions have come the strings of bead* once confined to the Bohemian*. Th. counter* where thc*e thing* are displayed look like veritable supply plants for the harem section, and an uneduacted observer would wonder wheie they would find their place. But th' are really necessary' <o certain type* of dress, and the wc nan who wear them artistically finds that »he ha* achieved something. Beads, it must be understood, can not be added indiscriminately to any costume without thought of It* de sign or trimming, for if they are promiscuously planted they become gingerbread. On the other hand. If they are a thing by themselves thev can become the making of an entire costume. Their co.or roust be studied with relation to the gown and person which they are destined lo adorn. Their shape and size must be taken Into consideration. An Example of Discrimination For instance, there wis seen at smart restaurant at a nearby waterir place the other day a costume o black satin worn with a drooping black hat wreathed in yellow foraythlr.. A long string of light amber beads was worn with this, and that was * only trimming to be seen. U wi striking combination and a real example of the discretion with which beads should be used in relation to a cos ame. lleada for belts have also taken a promln -nt place, and the same truth holds good with them—they ire only really good when they become the one note of adqrntneni of the costume, and then there Is nothing which can take thi ir places. Twenty Years' Work on this Map Twenty years' time ha* been consumed on the preparation of Loudon'* aluatlon map" which covers the metropoli'an section o. the city and gives at a glance data concerning 40. different properties.

English Game. I don't think there is anywhere a better eating fowl than a well fatted game, they are never very large, but they certainly are most delicious eating. I am entirely out oi sympathy with cock-fighting, but one in search of the best table poultry will do well to look into the matter of a few game chickens for their family table poultry ■uppty at least. The females make good mothers, lay fairly well and arc good eating always. The males had better be eaten as broilers or disposed of proptly to avoid the odium attached to keeping a yard full ot game cockerels. They have never been bred to any particular color, but be had In feathers to suit any fancy and when once their splendid table properties become known there will be many more of thrm owned r.nd bred than there are at present. Table poultry require different treatment from either the egg-laying flock the breeding flock and a little talk on this point may l>e helpful to someone. In growing and feeding poultry for e table the object 1s to produce a large, soft-meated. plump, full fleshed chicken in the shortest possible time. All feeding plans must be developed to secure this end. The easiest ani surest way te to feed plenty of motet mash and so keep them coming from the very start until ready to market. Corn is fattening and should be fed freely, the finer It Is ground the quicker and more easily it te digested. Beef scrap is flesh forming and should be an important Ingredient of the mash. A night feed of whole grain te essential to keep the crop busy during the roosting hours. Milk, if possible obtain, should be liberally fed. But whatever you do. feed often, feed plenty and have the feeding stuff pe: fectly wholesome. Bran furnishes bulk and this should not be overlooked. Good market fowls can be gt%w-r. successfully in very restricted quarters, the less exercise they have the softer their muscles become.

Some Good Table Fowls

•w Americans know the taste of thoroughly good table poultry and 1 mentioned three especially good breeds that are consiaered by epicure* being prime for discriminating

tables.

I have a few more that I consider worthy of mention that I will talk about now. The first breed that comes to mind i* the Sussex. This breed is a very old one. although but recently brought Into prominence. II has been called the "Four-Toed Dorking" In Us

home country. Sussex in England, because it resemble* the Dorking In so many ways. This breed can be hsd in various color*: white, light red and speckled, the tetter being the most scught-afler tn the United State*, and is the only tn-colored fowl generally

known about,

fat easily, not the son of (at of the Plymouth Rock, but more lull fb-xb which te tender and juicy. And; by the way. this taking on of weigh In meat, te the inherent property of all good table fowls. The Dorking, the lioudan. the F- erode, las Fleche and | the Oreveooeur all have this common endemiy which mark them as being

tnatic condition*, but as yet the Farerolle a* a breed has not trade any wonderful mark* in this c< entry a* layer. If these fowls ha e made rh a record, that fact has not been noised about to any extent. But they are good eating fowls at any age which bring* them in'n this classISThe French eeem. lo hare made more of an effort to pmduen or secure good table fowls, probably because eating te of such Importance to them.

and in adi! tion to the lioudan and Faverolle they have two other i plendid breeds, one La Fleche, little seen In this country. Is a remarkably good table fow! and the other, the Orere coeur. te about on a par with it. This latter breed looks more like a solid

These fowls take on black lioudan. wPh four toeu. »li ‘loug'u

much larger. They have on feature '.ha. should commend them to people with garden* that are unfenced, and tbs' U that they seldom scratch I nave mentioned in my table-poul-try talk a number of Breeds, all of them to a greater or lesser extenl foreign to us and o. , Ideas of what poultry should be like, but now I am coming to a breed that, whip so thoroughly adapted and liked m America that every one can taki it with eniausissm. That breed i* the pH gam.-, or the exhibition game.

!of especial impo"lance for the table. The Faverolle, a French breed, te said to be the most heavily feaxhereu fowl of them ail, and *1 England ha* made quite a record a* a winter layi

probably owing to immunity to cli- sometimea called Healhwood or Old

A crepe grorgette te one of the altogether satisfactory' dresses to be iu eluded In this summer* wardfiobc. particularly If it 1* made simply and smartly and topped by a smashing big black straw hat. The straight, not too full skirt i> evenly hung from a bandeau over a foundation of silk or of mousseline The bodice, with its sleeves cut in with it, te fastened up the bach

Making it Plain 'What Is this spiritualism all 'Remains to be seen.”—Yale RecMISC—ONE

FASHION NOTES Interesting Items for the Fair Sex

with liny georgette-covered buttons and a row of buttons decorate* t)- v tucker which, like the cuffs and softly folded girdle, is of the georgette. If a touch of color seems desirably, a narrow colter of colored georgm^ might be dropped below the flat oathat outlines the neck, and the cuff* reinforced hr inside ones also of tlu colored georgette.

Dusters for War-i Days To Wear with Sport Suits

Women always want them when the mercury tosra. They afford ample protection for light gown* and suit*, yet sre light and comfortable for hot weather. There are duster* of llnene. in the natural color, dusters of mohair in black, blue or gray, and coat* of sill: pongee. If one wishes a cape she may have one In natural rolored linen, to take the place of the duster. And the*e are generously .rut. practical coats of Palm Beach cloth, planned for the purpose.

: laid aside one wear*

When furs a r. smart scarf. And to go with the ever-populnr sports nulls the new camel* Lair scarfs seem especially Intended They come ail the way from Enr land, and very fine, very soft and very light of welgnL Tan is the most fastitonahie role this minute, and these scarf* are made with fringed end* and very genera* as to width The tan. one must add. te but the predominating color, for the acarit finished at the ends with two color block designs.

Next the Heart The left hand in France is univ«i sail'- regarded a* that "of the heart" and is reserved for relative* and intimate friends and those toward whor. the giver is unusually well disposed.

S-S-STAMMERING Call, Write, or Phone roplii Its? lot paniraUn. THE QUIGLEY INSTITUTE

a Week Pays

for 1920

$3

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503 Market St.,

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Don’t Sell Your Old Tires ( A. Send Them To Us By Parcels f \ Post. We May Save Them for

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‘fn?

U Need This Household Necnsitr Stov's Handy Capper and Spread er Cape all aire bottle- without adjustments Ni. kledand polish ed Made to teat. Pi ice SI 50 with 1-2 gross caps: hardwood mallet 75c extra: extra caps 35c pet

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There's no longer the slightest nerd p( feeling ashamed of your freckles, as Othinc —double strength—is guaranteed to remote

these homely spots.

ply get an ounce of Othine—douhl„th—from vour druggist, and apply s little of it night and morning-and you

n the worst freckln

have vanished entirely, that more than one ounce is needed lo completely clear the akin and gain a beautiful clear complexion. Br sure to ask for the double itrer~t)i Othine, as this's sold under guarantn- o! money- back if it fails to remove freckles —Adt

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