7 4 1 Clubdom Omaha Walking Club. The Mittn Emm Kmeut, Rtu Jury nek, Ethel Clint and Mr. John Run leavt Saturday (or ht Omaha wanting ciud outing in the Kocky mountain. Nell and Jame Baldwin arc chap eroning tne week-end outing at the, Walking club ahack. Mr. A. Hoeg will be hottri at the thick thii alternoon and eve ning The walk next Saturday afternoon through Fontenelle Forert wilt be lead by R. Tmimlrr. The ttart ilt ne mane at J p, m. trom tne end et tne Alhright rar line. War Mothera Kentlngton. The American War Mothera ken aington will meet V'elneday, 1:J0 p. ni.. wnn air. iicnrge Alquikt, .'020 Meredith avenue Mtuln... A. Burr. William Rerry, George nmwning ana ma nakcr will ait. The reunlar nii.iins .f chapter. American War Mbthert, t in ne nein i huridav, 8 p. m.. in , Memorial hall, court houe. Sermo Club. The Sermo cluh will meet (or 1 o'clock luncheon Tn.-tday with Mr. F. J. Martin. 2514 lowler avenue. Mm." Victoria Kctiner will have charge of the program. Mrj. I. J. Heis will reviw "My Antonia, by Willa Cathcr. Francea Willard Picnic. France Willard W. C. T. U. will have a picnic and banket luncheon in Elmwood park, Wdenrrday, 10.M a. m. Mr. W. F. Poff will have charge of ths program. Woodmen Circle. The Omaha Woodmen Circle fed eration will hold its regular meeting Monday evening, 8 o'clock, at the home of Mr. Dora Alexander Tal ley, 611 South Thirty-sixth street. George Crook W. R. C. George Crook Woman' Relief corps will meet in Memorial hall, courthouse. Friday at 2:30 p. m. Every Housewife Must Be Resourceful in Summer By JANE EDDINGTON. More than in winter, summer ef forts in cooking and buying and car ing., for food, and presenting it should be devoted to the keeping up of appetites. Endurance fades away-j when we do not eat enough antH there is much to endure in summer, even if we eat with such care as to avoid all summer illnesses. What have you got in the house or the icebox is a great question in summer time, and an equally great question is what use can you make of it. The supplies may be small, and the ingenuity great, or again we may revel in rather ample supplies and easy practices. Whether the center dish of our best meal is fried cnicken or stewed KTOney beans, or stuffed cabbage, there are1 ways of t preparing and serving these that will stimulate the appetite 100 per cent more than some other ways. And with it all, we may strive for the smallest expenditure of time and ef fort, because it is hot. Avoiding Anxious Moments. There 'are many days of discour aging marketing in summer on ac count of the heat, and that house wife is most fortunate who can do her marketing in the early morning. But that woman is also fortunate who out of held staples can present attractive meals, but perhaps slight-,-ly unconventional ones. She will not worry about having angel cake to go with her fruit ice creams per haps the best and most attractive accompaniment for them or have to be anxious about having1 all the fix ings with which to serve a fried chicken to perfection. , , . She will know that if she has not a frill of paper for the drumstick, she can remove the bone r chop the part off from which the skinj has shrunken away. She will not worry about the conventional sprig of washed and dried parsley to place just so at the breast end of the chicken. Powdered parsley may be used effectively it is far superior to paprika but raw parsley is a valu able staple. Carrot Is a First Aid. Powdered parslty is good with stewed beans as well a with meats and various potato dishes, and even on toast garnishment, and "for sea soning soups and stews. The wom an, 'in fact, who knows how to use parsley in a large number of ways can be counted as resourceful and i aiyau tAcusc. rv uuiicn oi pars ley washed, shaken almost dry, and put in a cloth bag, will keep fresh for days in the icebox and the bag of washed carrots beside it will keep longer. The carrot, too, is a first aid to the resourceful. , We need it for the stew and pot roast. Carrot soup has an interesting history. Grouijd carrot iay be used to piece out a scanty n& .m.ll A 1 I. f r supply of salad materials- All well regulated households have i . . i t i -1 omons on hand, and the boiling onion , is always at your service when th j supply of other vegetables is short, j It is almost as indispensable as pota- , toes, and the combinations that we may make of these two vegetables , alone are almost medicinally restful . foods, and no icebox is required for them. N uj-j' .-Meitner is ice reo nrea ior inc uncu celerv leaves, which are superior M celery seed in almost everything-in which that seasoning is used. . There is no seasoning that makes for great er finish than that of celery, once its finer and more obscure service are learned. Celery seasoning as well as celery cooking is artful. Th Bread Service. The appetizing presentation of bread i something to practice on in teasing, summer appetites. Long fingers of buttered bread or finger sandwiches, or fingers of toast may carry just that charm that makes eating a success instead of a mere - necessity. A crust cut off. the bread cut with great evenness, or thinness. or blocked all these items change bread from hunks to handsomeness. Suppose we have not much in the house, some set of circumstances hav ing kept us from market, yet there is a bottle of sour cream, soine fresb . Mrs. Mallory . V . A Mrs. Richard Henderson Mallory is devoting much of her time these days to little daughter, Cynthia" Ann, who is nearly four months old. Be- milk, good butter, a cucumber, some bagged salad and seasoning vegeta bles in the icebox, and fruit. The less perishable fruits, like oranges nad lemons, may always be in store, and bananas rarely come amiss. There may be some cheese remnants and a small piece of salt pork. Dried kid ney beans may give us something to take the place of meat, and should we have some sour milk on hand, we may make cottage Aieese to serve also as a meat equivalent, which is the same thing -as saying it is protein food. Cream Cheese. Add from half a teaspoon to a tea spoon of salt to a cup of sour cream, whisk it a little or a good deal with the egg beater, pour it into a strainer lined w with double cheesecloth, fold over the cloth to keep out the dust, and let it drip ahd grow firm. You can hurry it up by twisting the cloth, but this is likely-to be wasteful. Use on crackers, or manipulate and sea son in all the ways you would any cream cheese- It is fine with some fresh currant jelly. When the sour cream is whipped so much that the cheese is exceedingly spongy, it may be called Chantilly cream cheese. Cream Cheese Sandwich Filling. .Use the Chantilly cream cheese, mixing with it some fi.nely chopped sweet and red pepper and any other seasoning to taste, like onion juice. Spread on little rounds of bread to make openr.ndwiches, which may be garnished with tiny threads cr dots of the sweet pepper. These are quite as appetizing as the cheese fillings made with such pickled s'tufi as "In dia relish," and fare more whole some. Or you may use commercial cream cheese, . softened a little with fresh cream a,nd mixed with the pep per, or with a mixture of tomato, pepper and bnion, which is more pi quant yet, perhaps. ' The juice and seeds should be squeezed out of the tomato. A little stiff mayonnaise may be added to the mixture. All sorts of elegance may , be . effected with it. Cream cheese of the right consistency learn what by practice may be piped. Sour Cream and Brown Bread. A loaf of brown bread is easy to make and bake, and this mih'. be done just to utilize some sour cream in an easy way. Sweeten thick sour cream smd add a Mtle nutme?, beat ing it up a lit.!:, nd serve it on slices of brown oread. You ' will Lsurclv like it so and oerhans vou -it r 1 -.1 " . " I will find - other comoinations, al though this is one of the tastiest. Vou do not have to wait for the cream to drip in this case, as when making cream cheese a whole day 1 otten. Cooking Kidney Beans. The dry kidney bean is a fereat resource when its easy manipulations are learned. Any one with an artis tic sense must love their wet beauty in the preparation, and if rightly ZJZ rr'.i'rZ' "i"" f luukcu nicy aic iianusviiic as n, lh h the cooked bean has n0t tjle Mme chrysanthemumlike beauty as the d bean pick over a cup of beans wash and add to them 4 or 5 cups o cod water I the owest point ta which can turn a bur. ;ler is not onf for the quietest of cooking, use -the five cups, but for fire'ess cooking less than four will do according to the age and dry- ness of the beans. Put the beans in the cold water over the lowest of flames and without a cover. If it takes an hour or over for the water to reach the boiling point, th effect is the same as long soaking in cold water. The laVig soaking of this process -softens the protein of the bean, which heat can stiffen so that it will never come soft. After the water has come to the boiling point the beans will need from two to three more hours of gentle cooking. If the water should be al most cookeA away when the beans are done, add plain cream to make them delicious. A piteee of silt pork from one-eighth to one-quarter of a hund in size may be cooked with the bean to add the fat element and make them more completely meat lke, or add plain butter to finish. Prepare the pork- and put it in when the water reaches boiling point and Cynthia 1 & fore her marriage Mr. Mallory was Miss Esther Smith. She and Mr. Mallory were honor guests at a party given last evening by Dudley Wolfe at the Athletic club. Accompaniment for Stewed Beans, Plain leaves of romaine lettuce, vounsr onions, nlain cucumber nceled and cut in blocks, all give a fillip to the appetite when served with beans, and are incomparably better for the health than pickles. Plain tomato, too, peeled and cut in eighths, makes a delicious appetizer with a dish of beans, or, if you want to get some thing like a chili sauce, chop the tomato, onion and some green pepper, pour a little rrench dressing over it, drain this off and save for salad, and use the mixture with the beans. Or these three vegetables may be cooked together, with no seasoning except salt, strained and cooked down a bit, and vyou have a ketchup-like sauce for beans you may cook them in it briefly which will not help to kill the appetite if often indulged m, as vinegary ketchups will. It is not alone the things that hurt like an instantaneous blow, but the food ac cessories that hurt like the dropping of water which wears away the! hard est stone hurt also and rarely as slowly as that water hurts the stone. The bean and ketchup combination is not a thing to eat if you would maintain your health over long peri ods of time'. A Vegetable Mince. v The Italians work endless changes on a bit of minced meat and vege tables for seasoning thin slices of meat (inconceivably thin), stuffing pastes, and in the making of sauces for the mararonis or pastes. The fol lowing is one a different scale from the Italian minces it is a sort of hash made with raw instead of cooked materials but it- is service able for suffing cabbage, eggplant, combining with rice for stuffings, etc. Cut two slices of bacon into tine bits and fry gently. Havel ready to out into the pan with the fried bacon the following vegetables cut fine: One medium sized onion, one stalk of cel ery, one-half of a green pepper, one half ciip of ground carrot. Cook all in covered frying pan until tender over a low fire. Add to it a chopped cooked beet and use for stuffing vege tables. Multiply the quantity and use as a hash with a rice border. Fried and Powdered Parsley. In frying bacon, sausages, etc. anything in which the fat is not burned, the meat will be the better if not allowed to stand in the fat, and if the pan is canted up slightly, some parsley for garnishing them or for other use may be cooked. Those who have not tried frying parsley and got something dark green and crisp enouch to break into a powder do not know what a satisfactory garnish and palatable one tKey can get at small expense. The parsley must be wash ed crisp and dry before it is put into the fat in the side of the pan or into deep fat. It is cooked -in abdut a minute. Jewel Fads The newest cigaret and vanity boxes are in gold aud very flat. They 'open with a hinged lid at the top, the whole lid being covered .with an exquisite figure landscape in enamel. Pendants of fijiely carved ivory and coral are fashionable. When the ivory is carved in a floral pat tern it is sometimes stained with bright color. Beads of jade, ivory, lapis, amber and other semi-precious colored stones are worn as necklaces and girdles to give a color relief to all black govns. Diamond arrows are still much worn as hat ornaments. The new est substitute is a hat brooch rep resenting a large bird in full flight, the design carried out in tiny dia monds set in platinum. These bird brooches often form the sole trim ming of the black velvet touques new so much worn in Paris. Black lockets- and pendant watches suspended from rattai! cords are among the latest Pari novelties. For the laundry there is a folding clothes basket. It is made of straw or rush or something of the aort, bound around the edges with wii cotton tape, and with cotton tape braided into handles- It folds up flat when it is not in use. However, opened out it holds as many clothes as a regulation wicker clothes basket would hold. THE SUNDAY BEE: Y. W. C. A. Sunday Central building open from 10 a. 111. to 8 p, 111. Veiper ervice at Ctmp Hrcwier, 5 o'clock. Mist (trace Sheerer will be the tpeaker. The public i in vit rei. Union Pacific girl are spending the week-end at Camp Brewster. Thf Euy Circle club of the Y. W. C. A. and the "Gleaner," of Diet Memor ial church, are among the groups pending the week-end at the camp. Monday Board and committee member of the Y. V C. A. will meet for luncheon at Camp Brewkter at 1 2 JO. An important adjourned meeting of the board of director will be held immediately following the luncheon. All club girl meet at the central Y. W. V. A. at S:J0 p. m.. for truck ride to Camp Brewster, where din ner will be erved, followed by ten nU, (wimming, volley ball aud base ball. Cup to he awarded to the individual and club winning most point in activities during the sea on. will be on exhibition Monday. KtTel Thompson. Ruth Erickson and Evelyn Mandschuh leave on the Monday moniing train for Lake Ok oboji to attend the industrial confer ence. Other Omaha delegate left last Thursday and Friday The girl reserves of the Y. W. C. A. The girl reserves of the Y. VV. C. A will hold their annual encampment at Camp Brewster the week of Jnlv 10. The Shenandoah girl reserve, chaperoned by Mis Dorothy Jack ion, will hold their encampment at Camp Brewster at the same time a will also the girl of the Hi-Y tabi net of Shenandoah, chaperoned by Miss Laura Hargler. Several girls who plan to attend Central and Technical High schools in the fall, and who desire to find home in which they can work for room and board after school hours have registered with the Y.-W. C. A. employment secretary. Christ Child Society. The Lightning Athletic club of the Christ Child center, at a special elec tion last Thursday evening, elected Sam Morgan, president, to take the place of Concetto Cinco, who left for an extended visit in Italy. The younger girls are enjoying folk dances this summer. A num ber of them have made crepe paper costumes for the dances. The Eureka club made plans for a picnic to be held in the near fu ture at ' their meeting on Wednes day 'evening. A large number of children enjoy ed the fireworks display which was held on the grounds Tuesday eve ning. The playground- at the center has been greatly improved by the level ing of the ground on the Williams street tide. Conant All Light Summer Hats Must Be Sold Included are beautiful Satins, Taffetas, Silk Crepes and large picture Leghorns in white, .white and black, orchid, pink, navy and colors so much in vogue right now. f Hats Formerly Marked to Sell to $1500 Monday Any Summer Hat Marked to Sell to $650 Think what this means. Tomorrow beautiful Satins, Leghorns, White Felts, Taf fetas and Crepe in white and light sport shades, a well a black and white. SPORTS HATS, -GARDEN HATS OMAHA. JL'LY 0. 1922. Youngster Has Had Many Travels Gerald Leonard Marsh, jr., is a traveled young person for his age. He is a son of the late Capt. Gerald L. Marsh and is in Omaha with his mother and his younger brother, Thomas Barrett Marsh, at the home of his grandparents, Mr. and Mrs. Charles M. Weir. "Jerry Jr.J was born in Tientsin, China, two and a half years ago and he has lived in the Philippines, in Japan and in China since then. Last March he came to the states with his mother and brother by way of Manila and Honolulu and they have been in Los Angeles since.' He speaks a com bination of English, Chinese mid pidgin English. The family will re main in Omaha until fall when they will leave for Los Angejes to make their home there. White glazed china fruit, dishes not alabaster, but a lustro'us white china are one of the things that are taking the eye of the popular host ess just now. , They are often in old patter.ns, and are made some times with fruit plates to match; sometimes with a group of small bonbon dishes, candlesticks or four compotes to hold cither fruit or sweetmeats. Hotel Building Monday Iv I SPECIAL-WHILE THEY LAST 300 Light Hats at $00 Saving on Laundry ' By LORETTA C. LYNCH. No one item of expense till cem to out of proportion a the laundry ' item. Many, many folkj are doing light housekeeping and are not ready to eitablikh the permanent home for ome time to come. To thee. and to girl who are living in a (ingle room, I tuggett a (mail investment in tome laundry equipment. You will need a large baiin or dishpan, preferably of , enameled ware. Tin nut easily. There i 011 the market a mall washboard that fit on the hand like a glove. It may he carried by the traveler. Oh, there is the doll' or child' size washboard. Soap jelly or soap olution iv a good proposition for the tiny laundry. To prepare oap jelly, shake up half a cake of ome pure, white, floating neutral oap, or use the equivalent amount of some flake oap. Add to it one quart of boiling water and boil until the soap i thoroughly dissolved. Cool and pour into a wide-mouthed crock or jar. When thoroughly cold this will be jelly like in con sistency. A tablespoon of soap jelly to a basin of hot or cold water will give instantaueous ud. Only a small ironing board will be needed. Buy a pastry board, such as housewives use to roll out pie crust, etc. Buy half a yard of silence cloth material, men as Is used on dining room tables. ' Roll it carefully about the board and pin it securely on the underide with strong safety pins. It may be tacked. For the outside cover select a double thickness of unbleached muslin. Tin this on the under tide with safety pins. It should be re moved frequently and laundered. This small ironing board when not in use may be stored between the mattress and the box spring at the foot of the bed. Some things require starching. A email quantity of thin starch, suitable for a shirt waist or child's dress, is made as follows: Crush enough starch to make a teaspoon ful. Stir it until smooth in a tablespoon of cold water. Add one fourth teaspoon each of butter or other fat and borax. Add one-half pint .(measuring cup) of boiling water. Boil three minutes, cover and cool. A small size electric iron, such as is, carried bv travellers, is ideal. Next to that is the gas iron or thej old-time tlatiron. You will save much money by laundering at home. 3 DRESS HATS, TAILORED HATS Things You'll Love To Make Scarf hat-trimming nukes a pic turenque frame for a youthful face. It is particularly charming on a small hat. Use black lace about twelve inches wide. Drape it softly around the crown of your hat. Perch a jaunty little roseite of the lace at one siite of the brim, a little toward the back. Let one end ahout eigh teen inche long hang down over The shoulder. Make the other end long nough to bring forward under the chin and loosely ovor to the other shoulder. From under the brim of that side of the hat, have another end hang down just to the shoulder. Gather in the short edges of each of these two ends. Sew a lace rosette, or ostrich pompon to the long end, cdCOFFEE 7 ' The Quick and Easy Way To Make Blackberry Jam Makes Two-thirds More Jam from Same Amount of Fruit, and Never Fails Uses Ripe Fruit, Takes Only One Minute's Boiling, ' and Saves All the Flavor and Color Everyone who likes fresh black berry pie will love good blackberry jam. Particularly when all the flavor of fesh ripe blackberries is pre served in the jam. Such blackberry jam is now possible in every home. A new and never-failing method has now been discovered with which anyone can make the best quality quickly and very economically. With the Certo Process full -ripe blackberries are used not unripe blackberries so necessary by the old method. The Certo Process retains all the rich flavor of this ripe fruit because it requires only one min ute's boiling not the 30 or mora minutes required by the old method. This long boiling-down destroys juice and flavor, and particularly kills the real blackberry tastfc. With Certo, therefoY-e, the result is a for superior fruity . flavor and two thirds more jam from the same amount of fruit, because no juice is boiled away. It also "banishes ail guesswork or worry as perfect re sults are certain. The new Certo process for mak ing blackberry jam is very simple: Crush well in single layers about 2 quarts ripe berries, using wooden masher, crushing each berry and discarding all green parts. Add juice of 1 lemon. Measure 4 level cups (2 lbs.) crushed berries, in cluding lemon juice, into large ket tle. Add 7 leveled cups (34 lbs.) sugar and mix well. Stir hard and constantly and bring to a vigorous boil ever the hottest fire. Boil hard """'''"- aud one purl of a map-fastener to rarh end, Alter putting on the ht adjukt the tt'arf lut trimming and clasp it at the ide. From all fathiotulde quarter romei that bead are a nuiih iu evi dence a ever, in spite of the predic tion that they would oon pat out. From France come the interesting information that while frock fqui titely trimmed with bead are out cf the running, frock that are embroid ered and beaded together are in high favor. AUtKBTMKMEVt. FRECKLES Don't II Lie Tlx-m With a Veil; R. mote Thrill Willi ( Mh I ne IhtublO KUVIlKlti, Thl preparation for th treatment of fterklei In imunlly n auccessfut In removing freckle and ttlvlnf a clear, beautiful complexion that It la eol4 under guarantee to refund th money If It fall. Don't hltfa your freckle under veil; get an ounce of Othlne and ra move them. Even the flrt few ap plication fhould huw a wonderful Improvement, pome of the lighter rrerkie vanminntc entirety. Be cure to auk the drum-lit for the double rtrength Othlne; It I tht that Is sold on the money-back guarantee. yJiote than merely coolinf Iced COFFEE U ub ftantially refreshing.. Delightfully coofinf hut with a sustaining1 quality that revives tagJ ging energies and lightens) the dragging fatiguOf. hot days' for one full minute with continaa! stirring. Remove from fire and add bottle (scant half cup) Certo, stirring it in well. From the tima jam is taken off fire allow to stand 5 miutes only, by tha dock, before pouring. In the meantime skim, and stir occasionally to cool (lightly. Then pour quickly. Makes 10 half pound glasses of jam. To make Certo blackberry jelly, aee Certo Book of Recipes. Certo is a pure fruit product contains no gelatine or preservative. It positively "saves time, fruit, flavor of ripe fruit, and guesswork. It makes all kinds of jams and jellies with fresh or canned fruit some you have never made before. It is highly endorsed by all cooking ex perts who have used it. Every woman who tries it recommends it to her friends and says she'll never be Without it. AnH Certn iim and jellies keep as well as any other macie. uet a Dottle of Certo and . recipe book from your grocer or drueeist at once. For extra f copies of Certo Book of Recipes, write rectm Hales Co., Inc., 131 East Ave., Rochester, N. Y. Start the new the sure, quick, economical way of making jams and jellies. You'll nev er return to the old "hit or miss" method. X