_
LET’S MAKE A DATE FOR LUNCH
(See Recipes Below)
FALL LUNCHEON
As the leaves begin to crackle and
fall’s favorite flower, the chrysan
themum, stirs in the sweet smelling
•arth, and fruit hangs heavy and
ripe on the trees—do your thoughts
turn to luncheons and bridge?
If they do. prepare to have one
now, using as your theme the leaves.
fruits or flowers
that fall has to of
fer as a welcome
change from
summer lunch
eons you may
have had. If you
are having a pre
luncheon bridge,
try carrying out
the fall theme on the bridge tables
with small vases of fall flowers, in
candies, and decorations. Favors
can be had using the autumn theme
and prizes may be wrapped in the
burnished fall shades or tied with
ribbons of that color.
Whatever you do, have your tables
and especially the centerpiece stun
ning enough to stimulate interest
and conversation. It’ll make lunch
eon and bridge afterwards a real
success, and star you as a smart
hostess.
Play up the oranges and yellow
In food for luncheon, picking it up
here and there in this dish and that
with a touch of green to heighten in
terest. Do something unusual in the
main dish by having a frozen or
cooked fish fillet lightly creamed and
well garnished. Simple to fix, a
dream to behold, yet delicate to
taste, here’s your main dish:
•Creamed Fillet of Flounder With
Mushrooms.
Z packages quick frozen fillet of
flounder, cooked
or
2% c. cooked fish
2Vk c. fish liquor or light cream
2V4 cups sliced mushrooms
6 tablespoons butter
4 tablespoons flour
Salt and pepper
Watercress
If using frozen flounder, cook in
a saucepan, adding 1 cup boiling wa
ter and Vt teaspoon salt, and cook
until tender. If using cooked fish,
be sure it is well drained. Flake
fish. Cook mushrooms in butter, un
til well browned, add flour. Add
fish liquor and cream, gradually
stirring constantly and cook until
thick. Add fish and seasoning. Serve
on hot buttered toast or in patty
shells. Sprinkle with paprika. Gar
nish with watercress.
When serving the vegetables, pret
ty the platter by serving both the
green beans, cut in long, lengthwise
strips, and the carrots cut length
wise, side by side. Or have a mound
of carrots or beans in the center,
and then have alternating mounds
of green bean and carrot strips com
ing out toward the rim of the plate.
If you were to take a poll among
your luncheon guests, you would
probably be surprised how many
LYNN SAYS:
Sit up and take notice of fall’s
possibilities for table decoration.
Cornucopias and centerpieces of
fruits and vegetables interlaced
with burnished leaves and bright
ly colored flowers certainly have
a way with them and will do
very nicely for your luncheon ta
ble.
Take a tip from the outdoors
and make the most of the hum
ble squash, apple, pear, or a
spray of bittersweet. Let your
fruit glisten and shine by rubbing
with oil and then polishing to a
high luster. For more permanent
effects, have the fruit laquered.
Arrange pears, apples and grapes
on doilies of autumn leaves and
set on a mirror for the center
piece, or have the fruit arranged
from the opening of a squash.
Dusky red or bright chrysanthe
mums look effective if arranged
in a small squash. Any of these
will give your table a smart note
and also a piece of grand con
versation for luncheon guests.
Speaking of nice touches, put
a leaf of deep rich red, brown, or
yellow, or a bit of bittersweet to
the side of a placecard. This
will be just fine to carry out the
autumn theme of the centerpiece.
THIS WEEK’S MENU
•Creamed Fillet of Flounder
With Mushroom*
Green Beans Corn on Cob
•Orange Honey Bread
Green Salad
Peach Sundae Crisp Cookies
Coffee
•Recipe Given
women confess to an extraordinary
interest in rolls, bread and muffins.
Here’s a bread which highlights a
luncheon perfectly and whose or
ange flavor gives just the right touch
of piquancy to the meal:
•Orange Honey Bread.
(Matfes 1 loaf)
3 tablespoons shortening
1 cup honey
1 egg, well beaten
lMt tablespoons grated orange
rind
2V4 cups flour
2V4 teaspoons baking powder
Vt teaspoon soda
Vi cup orange juice
Vi cup chopped walnuts
Cream the shortening until light,
then add honey gradually, and con
tinue beating un
til well blended.
Stir in the egg
and the grated
orange rind. Sift
the dry ingredi
ents together sev
eral times, then
add them alter
nately with the
orange juice. Stir'
in the walftuts.
Pour the batter
into a well-greased loaf pan and
let stand 20 minutes before putting
into oven. Bake in a slow (325-de
gree) oven for 1 hour or until well
done when a toothpick comes out
clean. If desired, Vi cup of candied
orange peel may be added to the
batter to give additional flavor, or
may be substituted for the nuts.
I shall pass lightly over the sub
ject of salads. Ours today follow
nearly the same pattern as recipes
printed in old cookbooks. But I
would like to give you a recipe for
a dressing. Used on a salad of
hard-cooked eggs, lettuce, chopped
onions and sliced radishes it's tops.
Rub the yolks of two hard-cooked
eggs together with 1 tablespoon of
cold water until smooth. To this
add 2 tablespoons of salad oil and 1
teaspoon each of salt, powdered sug
ar and prepared mustard, and blend
well. Finally, add 2 tablespodns
each of plain and tarragon vinegar.
And last, but not least, here's a
recipe for ice cream. Serve this with
sliced fresh peaches topped with
whipped cream.
Uncooked Custard Ice Cream.
Vi cup sugar
2 eggs
lVi cups top milk
2 tablespoons sugar
Pinch of salt
Vi pint whipping cream
1 teaspoon vanilla extract
Dissolve the Vi cup of sugar and
the salt in the cold milk. Beat the
egg white until
stiff, add 2 table*
spoons sugar and
then beat in the
egg yolks, one at
a time. Combine
with the milk
and fold in the
whipped cream
and vanilla. Pour
into freezing trays and stir every is
or 20 minutes until firm. This may
also be made in a crank freezer,
but the amount should be doubled
for the ordinary size of freezer.
If you desire to vary this recipe,
here are suggestions:
Maple Ice Cream—Add maple fla
voring to taste in place of the va
nilla; about 6 drops will be needed.
Butterscotch — Substitute brown
sugar for the % cup of white sugar
Chocolate—Melt two squares cake
chocolate and add to custard mix
ture. Four additional tablespoons
sugar must be added as well.
Peppermint — Peppermint flavor
ing, oil of peppermint and enough
pink coloring to give the desired col
or are added.
(Released by Western Newspaper Union.)
WHO’S
NEWS
THIS
WEEK
By LEMUEL F. PARTON
(Consolidated Features—WNU Service.)
NEW YORK.—From somewhere
deep in Sybil's Cave in Wash
ington comes the whisper that the
government has secretly called
.in Maj. Her
Maj.YardleyAgain bertO. Yard
A staying Foreign ley, its cryp
Broadcasts Here? Vr»Cnvmer"
g r a mmer,
forgiven his indiscretion in publish
ing “The Black Chamber” a dec
ade ago and set him to work again
plucking diplomatic antf espionage
secrets from the air.
This is highly interesting in view
of Major Yardley’s frequent predic
tions that the state department
would have to set up new listening
posts, and carry on where he left
off, in the event of war or even
the threat of war.
Major Yardley was so expert
as » de-coder that, knowing no
Japanese, he could catch Japa
nese double-talk on the air, and
de-code it. When Henry L. Ktim
son was secretary of state he
didn’t like either espionage or
counter-espionage and thought
no decent nation should have
anything to do with it.
Hence, Major Yardley’s secret
“Black Chamber” in New York,
which must have been something
like the lair of Caglistro, was sum
marily closed and the major was
fired. Then he wrote his book and
its repercussions were such that
congress passed a law against his
writing any more of the same kind.
In this book, he included de
coded messages showing how
Japan had been giving this coun
try the grand run-around during
the Washington arms confer
ence. It almost caused a cabi
net crisis in Japan and made
our state department reach for
its smelling salts.
Herbert O. Yardley, a native of
Washington, in his youth a tele
graph operator for the war depart
ment, became a code expert and
was transferred to the cryptograph
ic bureau just before our entrance
into the first World war.
Whether it’s nice or not, the exi
gencies of the time are such that
the newly organized foreign broad
cast monitoring service is now work
ing a 24-hour shift, assaying about
900,000 words of daily foreign broad
casts.
DOWN in the valley he heard the
train blow. So the farm boy
in the North Carolina mountains
hung up his hoe and followed the
white plume
Old Squirrel Gun of smoke to
Taught Tycoon to fame and
Draw Sharp Bead fortune.
Young
Thomas A. Morgan’s muzzle-loading
squirrel gun was an instrument of
precision compared to the best arti
fice of economics and business at
a time like this. It taught the fu
ture president of the Sperry corpo
ration to draw a sharp bead on what
ever he was shooting at and in Lin
coln’s phrase, never to "shoot at a
louse on his own eyebrow."
So, today, his target is post
war solvency. With all the rush
of defense orders and plant ex
pansion there is each day some
thing In the kitty for what may
come hereafter. For the first
half of this year, $433,316 has
gone into this "cushioning"
fund. The margin for error in
such computations probably
is greater than that of a Sperry
bomb - sight, but whatever a
skilled precislonlst may do is
being done.
At 16, Thomas A. Morgan fetched
up in the navy, was quickly en
grossed with the magic whirligig of
a Sperry gyroscope and was there
by steered into his manifest desginy.
His skill with the gyroscope
brought him in touch with its in
ventor, Elmer A. Sperry, and his
career as a maker of precision in
struments—the need for which is al
ways in inverse ratio to the stability
and precision in the affairs of men.
It wasn’t &U smooth sailing.
During the World war, the czar’s
navy was ducking and dodging
and hiding in the mists. Mr.
Morgan chased it here and there
and everywhere, to sell it gyro
scopes, caught up with it and
rang up a sale. It was an epic
of American salesmanship.
Mr. Morgan became president of
the Sperry corporation in 1928.
Shortly thereafter he became an em
inent patron of aviation and soon
was caught up in a swirl of insti
tutes, chambers, boards, funds,
councils and societies—the inescap
able fate of eminence and intelli
gence in America. If the chariot
of progress needs anything new on
its dashboard, he and his company i
can be relied upon to figure it out
and install it overnight Mr. Mor
gan had but 10 months of schooling
behind him when he broke home
ties to join the navy.
Hay Fever May
Open Door to
Asthma, Etc.
By DR. JAMES W BARTON
(Released by Western Newspaper Union.)
IF YOU were to try to raise
money for some poor blind
person or a crippled child,
you would find
that practically
everybody that
could help
would do so.
There is some
TODAY’S
HEALTH
COLUMN
thing about the appearance
of the blind and the crippled
that brings a ready response
from us all.
However, when the medical health
officer of a municipality asks for an
Dr. Barton
appropriation to cut
down the ragweed
in the neighborhood
to prevent the
spread of hay fever,
he is not likely to
get much support
The average mem
ber of a council,
even if one of his
family suffers with
hay fever, simply
says: “It’s only a
severe head cold; it
will pass away
wnen me cola weather comes.
What these councilors, legislators
or other representatives of the peo
ple do not realize is that hay fever
is often the starting point for a large
percentage of the attacks of head
colds, bronchitis, bronchopneumonia
and pneumonia. Added to this is the
fact that almost one in every three
hay fever sufferers develops asth
ma. The sight of a patient suffer
ing a severe attack of asthma should
excite the sympathy of us all with
its desperate gasping for breath and
the suffocating appearance of the
patient.
Can this hay fever with the dis
eases it causes be prevented?
Cut Down Ragweed.
It is estimated that about 3,000,000
people in the United States and Can
ada are afflicted with hay fever in
the autumn, 80 per cent of the cases
being due to the pollen of ragweed.
All that is necessary to prevent this
immediate and later suffering is for
the municipalities to cut down the
ragweed before the pollen ripens
and is carried by the wind to these
unfortunate victims, who are sensi
tive or allergic to ragweed. This
has been amply proved where this
has been done in a thorough man
ner.
Dr. H. B. Anderson, Toronto, in
praising the Ontario government for
its rigid enforcement of the Weed
Control act, states that public spirit
ed, intelligent, law-abiding citizens
should not have to suffer on account
of the carelessness or neglect of sel
fish neighbors who permit disease
producing weeds to flourish on their
premises.
• * •
High Blood Pressure
Calls for ‘Slow Down*
/"'\NE of the questions every physi
'-''cian is asked is why is there
not some drug that will reduce high
blood pressure.
Physicians are not interested in a
drug or other preparation that will
reduce blood pressure for a few
minutes, hours or days. What phy
sicians want is a method of prevent
ing the blood pressure from increas
ing because the present high blood
pressure may be necessary for the
safety of the patient.
Patients with a pressure slightly
above normal usually feel well and
it is only when the pressure gets so
high that there is a possibility of a
blood vessel breaking — paralytic
stroke or coronary thrombosis—that
treatment becomes necessary.
If no remedy, no medicine, is
available, what can be done for
patients with “dangerously” high
blood pressure? In cases where the
blood vessels supplying the heart
muscle have lost some of their elas
tic tissues or are too tightly closed
(by nerves and muscle fibers), op
eration to loosen or relieve this
tension is performed in some cases.
The earlier this operation is per
formed, the better.
However, most of us are naturally
interested in not allowing our pres
sure to get too far beyond normal
limits. For this reason, the advice
given by Drs. E. V Allen and A. W.
Adson, Rochester, Minn., in An
nals of Internal Medicine should be
helpful.
“Rest and the reduction of nerv
ous stresses and strains are advis
able. Young persons who follow oc
cupations that are strenuous from a
nervous standpoint may well consid
er it advisable to change to an occu
pation that is more restful.”
QUESTION BOX
Q.—Please describe the cause, ap
pearance, symptoms and possible
cure of tuberculosis of the skin.
A.—Cause of tuberculosis of skin
—the tubercles infect skin through i
any little cut or scratch. Lupus i
vulgaris—tuberculosis of skin—has
patches of small, soft “apple but
ter” like lumps. Affects face and
nose mostly. There was no known
cure up to a few months ago, but
s cure is now being tested.
Beautiful Glass Garden
From Old Jug or Bottle
A DELIGHTFUL mystery! He
** liotrope with sweet clusters of
tiny flowers, graceful palms and
ivy-striped pandanus—all growing
merrily in a small-necked jug.
Bottle terrariums are almost as
simple to make as the more usual
kind. Pour in some drainage ma
terial, pebbles perhaps, and then
add soil.
* • *
Our 32-page booklet gives complete di
rections for making terrariums and dish
gardens of all kinds—including landscaped,
gardenia, orchid terrariums. Tells how
to grow kitchen-window herb gardens.
Send your order to:
READER-HOME SERVICE
833 Sixth Avenue New York City
Enclose 10 cent* in coin for your
cow of GLASS GARDENS AND
NOVELTY INDOOR GARDENS.
Name.
Address..
King 6Tut’s’ Curse Made Him Famous
King “Tut” was an Egyptian
Pharaoh, known as Tutankhamun
or Tutankhaten, who ascended the
Egyptian throne about 1358 B. C.
He ruled at Thebes, the old
Egyptian capital and the site of
his tomb, after a schism between
two religious factions forced him
out of the new capital at Akheta
ten. Atenism, the cult of the sun’s
disk, espoused by his predecessor
and father-in-law, was given up
during his reign for a return to
the old orthodox Egyptian wor
ship. He is believed to have died
about the age of 18. The curse of
death laid upon anyone entering
his tomb made him famous. Ar
cheologists opened the tomb in
1923, and again in 1926.
Ilf you bake at home, use
FLEISCHMANN’S
FRESH YEAST
The
Household Favorite
of Four Generations!
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