Fixing for Family Picnics
AU the world loves picnic, but
there is nothing more disappointing
than to open a lunch backet and find
everything squashed and messy. With
a little care, however, this need never
happen. Sandwiches wrapped in a
damp napkin will always be the piece
de resistance of any picnic basket.
Oranges, apples or tomatoes may be
scooped out and filled with fruit or
vegetable salad, and then tops tied
on with ribbon or fastened on with
gelatine. Celery may be fulled with
cream cheese or peanut butter and
wrapped in waxed paper. Hard rolls
may have the soft part removed and
be filled with chicken or tuna fish
salad. '
Cake in Pie Crust '
A delicious picnic cake may be made
by Vning pastry pans with pie crust
and then filling them with a cake
batter and baking them. They are
much less apt to crush in the packing
than the ordinary little cupcakes, and
children love them.
fir a lnaf cake mav hf haired in a
tin cracker box. If this is done do
not take it from the box. Just ice
it and put on the cover and it will
arrive in perfect condition.
Cream cakes are easily packed. A
jar of cream filling can be carried or
one of creamed chicken if there is any
way to heat it. The puffs filled with
this will be great favorites.
Iced tea can be made of cold water
as well as of hot. Simply measure
the tea into an earthen dish, pour
over it the cold water, cover and
let stand for an hour. One never
gets the slightest bitter taste in tea
made this way. The lemon juice
mixed with the sugar may be car
ried in a bottle. '
It is a good plan, especially if there
are children in the party, to take in
the basket one of those tiny first-aid
boxes that are sold at all the drug
stores for 25 cents. They are four
or five inches square, and contain a
roll of bandage, some absorbent cot
ton, a atrip of adhesive plaster, a tube
of antiseptic .ointment and several
other small first-aid necessities.
No, Dishes to Carry Home.
There is no need of taking along
dishes that have to be washed and
carried about after lunch.. One can
buy for 10 cents i package containing
two large plates, two six-inch plates
for salad, or dessert, two olive dishes,
two cups, two paper spoons and four
paper napkins. .These can be thrown
way when one is through with them,
and, of course, they are less bulky and
much lighter to carry.
It has been said of us, as a nation,
that it is a pity we do not enjoy our
selves more as families. Father has
his kind of recreation, mother hers,
and the children theirs. This is not
as true as it was before there were
any movies. We have found out what
a lot of fun we can have together.
Now summer is here and we won't
want to go to the movies as often;
why not substitute picnics? Pack
the supper in a basket and go out
to the parks or to the country, it is
great fun. And more than the fun will
be the health which nature stands
ready to give. Philadelphia Ledger,
Thirsty Babies
ByT.F.M."
It seldom occurs to mothers and
nurses that a baby needs any" other
liquid than its ordinary diet contains.
Hence one off the commonest suffer
ings of infants is that of thrist.
In hot weather particularly this is
a cause of a great deal of the digestive
troubles from which young children
suiter.
Every baby over a month old will
be the better for a little plain water
between meals. The water should be
boiled and then let cool; keep it in a
covered vessel and in a clean, cool
place. Scald the vessel before putting
in the drinking water.
A teaspoonful of cold or slightly
warmed water may be given several
times a day to a child of one or two
months; this quantity may be in
creased to two teaspoonfuls as the
child grows older.
Instead of plain water one may give
barley water or toast water. Fruit
juice is also very wholesome for young
children over two or three months old.
A teaspoonful of strained grape juice
or orange juice, slightly sweetened,
may be given twice a day with excel
lent results. ' '
- Another good way to give fruit to
young children is to roast a ripe ap
ple, well mash a portion of the pulp,
mix it with a little cream, and give a
teaspoonful of the mixture once or
twice a day.i, ' ",
For children )f an age when they
have begun to run about a good sup
ply of water. is absolutely essential.
And as they grow older there should
be no stinting of liquid. In summer
and, indeed, throughout the year a
child of' three or four years, and
thence onward, should be let drink as
much plain water as it desires.
Take care that the water is pure,
that it is not iced or very cold, that
the child does not drink immediately
after violent exercise or when over
heated, that he does not gulp down a
large quantity, rapidly; and, having
taken these precautions, let him drink
freely whenver he wants to drink,
i
Cool As An Ocean Breeze
From the still, sweltering heat of mid
summer, light clothing and iced beverages
offer little relief- what is needed is a breeze.
You can have one own your own private
breeze, that you can turn on or off at willif
only you possess the supreme Summer comfort
of an Electric Fan. -
!
Let an Electric Fan Keep
Your Home Cool
Just press the switch and feel the invig
orating breeze, set in motion a breeze that
will blow for hours without pause, at a cost of
less than one cent an hour. Make up your
mind now to be comfortable during the long,
hot evenings and the sultry days. Then
pick tout the fan you wish from the following
dealers: ,
Amwtum Elaetria Co., 6204. 16th St, D-1481
Braadaie Sterna, 16th i Doa.U. St. D-1641 '
Bargaee-Grand'aa Co, 1611 Howard St, T-681
. Bargaae-Naah Co I6th awl HarBov St., D13T
BurUurt, Fraak C, !1 3. lth St, D-7S
V " Bunas,' Jos. M, 6 Co, 704 N. 24th St, Sa. Sida, So.-6M
.. Corr, Jam, Elostrls Ca, 208 S. lwtk St, D-4466
' .. Durklm, T bo mat, 141 Caafa St, D-2616 :
;. Hajrdaa Braa. Stora, 18th aad Dodge Sta, D-MOO
Miltoa Kogar. Son Ca., 1618 Haney St, D-114 '
IIM-Wost EUa. C, 1207 Haraay St, 0466
; Nooroaka Cyolo Ca, 16th and Haraay Su, D-16S2 -
Omaha Eloctrtaal Work, 1214 Haraay St, D-1181
' Orchard A WUhelrn Carpet Ca., 414 S. 16th St. D-311
. - ShwwMaV W. W 216 So. 20th St, D-7633 -Thaw
4V Lahr, Flatlroa BUg, D-2276
WUllasaa, E. B, 308 S. 16th St, T-1011 ' '
WJU Eloatrk Ca, UtO Farauuss St, T-1414 '
Omaha
Electric Light &
Power Co.
GEO. H. HARRIES, Pres.
Why He LiUs the Water
Drawn for The Bee
by Batchelor
aaanapna.aalraaaanana.aawr.wa. J - T fi'll'i'H-T I 1 111 -
Tips on ,
Summer Fashions
Marabou dyed th. color ' of natural
skunk la astonishingly becoming..
A. charming new lingerie frock Is ot
rutfled organdy In periwinkle Wua.
Trails of tiny roses are becomingly
arranged on tulle dresses for girls.
Washable white taffeta sklrta an
trimmed with bright coral corduroy.
A recent corset or elastic la mad. with
out any opening and Is slipped on..
A lovely evening- mantle la mad. of a
black uncut shawl ot Chantllly lace.
Oulmpes nav. full sleeves to show un
der th. short bell sleeves of th. dross. '
Sklrta which show voluminous halt-
dripped panniers an particularly food.
Kuchlngs of colored silk an a favorlt.
finish tor evening petticoats ot whit, net
Uniformity la yielding to th. Idea that
sklrta and bodices may differ In 'ma
terial. ." ,-; : ; ...
With suits of dark or neutral colors It
Is advlaabl. to wear a bright-colored
blouse. ,
Sleeves ending In a flare over th.
hand are peculiarly becomtnc to thin
women.
Children's coats for school wear an
boat mad. ot chocks, serges, gabardines
and twills.
Pongees, especially th. rough weave,
an very effective with strong-colored
embroidery. .' . " '.-.
Jacquard ploot-edged ribbon, are vary
much In favor, both for hatbands and
dnss trimmings. '
Grenadine, mohair and alpaca an
among th. old-fashioned fabrics which
hav. reappeared.
Tulle and lac. shawl capes an aald
to be coming In to wear over afternoon
or evening toilettes.
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through aa aneartaaslag aataua. Vaa
get aaa waar th. articles yea antra
wall, parlag as smaU aaeauata, weekly
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' Na. 4 Men's Dia
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Selection of Fresh Food
At all times we should be careful
to select good, fresh food, unless we
want our household to be in danger
of ptomaine poisoning;- but in hot
weather we must redouble our vigi
It- is most important that fish.
should be fresh, and you will know
that it is if the eyes are prominent
and full and the pupils dark. This,
however, is not an infallible test, as
the eye's become gray and shrunken
long before the fish is unfit for food.
The gills should be red, not gray,
white or greenish, and the scales
should be firm, and bright and not
easily rubbed oft. Beware of the fish
that is soft and flabby to the touch
and comes easily away from the bone,
for most certainly.it it not as fresh
as it might be.
Another test is to hold the fish be
tween the finger and thumb and press
it gently. If the flesh parts easily it
is not sound.
The tail of a fresh lobster always
springs back when pulled and a stale
one is always given away by its smell.
The main joints of the crab should
be stiff when bent. If the claws feel
sticky, you will know that it far from
fresh. ,
Great care must be taken in select
ing oysters. They must be alive when
opened, and the shell of a healthy
oyster is always very tightly closed.
If the shell is slightly open and does
not close at once when touched, it
means that the oyster is dead. Good
oysters, when first opened, should be
round in shape and of a creamy color.
Choosing chickens is another task
that requires care. The eyes of a
fresh chicken should be bright and
prominent, and the feet limp, moist
and pliable. The flesh should be firm
and plump and the skin clean and
white. . ' .
When the chicken is decomposing,
the flesh becomes dark and greenish,
the feet hard, stiff and dry, and the
eyes sunken and dull. - '
Healthy wild ducks have black feet.
Any duck with soft pliant legs and
feet, bright prominent eyes, and fairly
firm flesh is in prime condition. Stale
ducks have stiff, dry feet, sunken eyes,
flabby, flesh, discolored necks, and a
greenish tint over the abdomen.
- Meat wants a great deal of choos
ing. , Good meat should be firm to
the touch, and should show distinctly
the branching veins. Beef or mutton
should be a deep rose color, and the
fat a rich cream. If the fat is hard
and skinny, it shows that the animal
was old and tough. '
The best veal is of a pale color,
and its kidney is enclosed in firm,
white fat. ' '
The rind of good-pork is smooth
and thin, light in color, and firm to
the touch. When it is cut through,
or warm water is poured over it, there
should not be any disagreeable odor.
When purchasing- vegetables, be
sure that they are fresh. Pass over
any showing signs of decay or (rot.
Pea-pods should be crisp, and beans
should not have a faded look or be
limp when broken Philadelphia Led
ger, y
Things Worth
Knowing
Things which will Save time and
make work much easier in the sew
ing room are a good steady sewing
table with brass-headed tacks driven
in the side to indicate yard length; a
perforated wheel, pencils and chalk
for marking; carbon paper for trans
ferring; a remnant box, a large pin
cushion full of pins attached to the
corner of the cutting table, and an
other cushion holding safety-pins.
"Odors end here," is the' rule of
charcoal. If the charcoal is made red
hot, and then cooled before using, its
virtues are increased.
Do not forget to gather the rose
leaves for filling the couch and porch
pillows. Save them from bouquets.
Their delicate perfume is delightful.
Prunes hidden in a meringue, the
meringue browned in the oven, make'
a delicious dessert. - ;
The newest dish-drying rack is
made of wood, two rows of tall sticks
in a narrow, gutterlike wooden tray.
You place this oil the draining board
of the sink or on a waiter and do
away with the rinsing dishpan alto
gether. It is remarkable in how many ways
the drudgery of dishwashing has been
done away with in new devices (I
cannot help the alliteration). One of
the new machines that washes and
dries dishes without the aid of dish
cloth and towel is operated either by
a hand-lever or a small motor. The
dishes are placeti in a cylindrical con
tainer wliich has a diameter of about
two feet, funnel shaped at the bot
tom amfhaving a tightly-fitted cover
to prevent the escape of steam. The
dishes are scraped free of food, placed
in the racks provided for the various
fable pieces, the hot water poured on,
first for washing, then for rinsing pur
poses, thCwaters drained off and the
dishes permitted to dry within the
machine. , .
Dpaa Dally Till t T. M. Satarday Tilt giSO
PAI7TIC mtimri
EOFTIS ii
Vacation Piano Sale at Hospe's
Big list of New and ; ;
Used Pianos and Players
From $150 Up Eay Tes
A. Hospe, Co.
1513-15 Douglas Street
Advice to Lovelorn
l By Beatrice Fairfax
1 Why Not Be Trunk.
' My Dear MIm Fairfax: I am much In
love with a young man m th iam office,
and I feel my feelings are reciprocated. This
young man called on me a few tlmea and
then suddenly stopped. I know he has
been financially . efibairasaed for the last
year due to the ract that he lost a little
money. This young man spends a little
time talking to me every day. and always
speaks admiringly of me to his friends.
Will you kindly advise me, as I really en
joy his company, even though he couldn't
spend his money on pleasure. ANXIOUS.
Possibly this young man hesitates to call
on you for the reason you suggestthat
he has no money to spend In offering you
attentions. If you really feel sure of his
admiration and liking you might tell him
quite 'frankly that you miss his calls. Don't
attempt to force any confidence In regard
to his financial situation, but try to show
him by your attitude that you are not mer
cenary. -
Talk to the Mother. ' v
Dear Miss Fairfax: I am 81 and have
been going about with a girl of 19 for six
months. Her mother has taken a dislike
to me and thinks X earn too little to think
of marriage. I love the girl and I know
she returns It. T. O.
I think it would be wise for you to talk
to this girl's mother. Tell her of your
affection for her daughter and of your de
sire ,to save a little money and to work
ahead toward a more prosperous future. Tell
the mother frankly that you cannot afford
extravagant pleasures, but that you hope
some day to be able to take care of her
daughter nicely. I think frankness will
solve tbVproblem.
What Do You .
Think About?
By BEATRICE FAIRFAX. I
"As a man thinketh In hla heart to he l."
Physical conditions write them
selves on tne iace ana uuuy, uu
doctor who is a clever diagnostician
can almost read their meaning at
sight. So, too, for mental states.
The phVsician who has studied men
tal andTnervous disorders recognizes
certain facial characteristics that are
symptoms of disease.
Who would wilfully print on, his
face unpleasant signs of unpleasant
menta, conditions? That is exactly
what you do when you permit your
mind to dwell on morbid things. ,
All thoughts of cruelty, or unkind
nes of fear, of anger or of inde
cency leave their traces on the human
face. This is not theory, it is fact.
Tiny little marks and lines come unto
the face as a result of mental habit.
Who of us has not seen a droop
ing, twisted mouth that told of bit
ter cynicism? Which of us has not
observed shifty, unfocused eyes that
betrayed a habit of mental evasion?
These are marked conditions, but
the lesser ones are there, too. J
The face betrays mental states. But
it is the mental states themselves
that are of graver importance. Think
along -certain lines long enough and
you come almost to exist along those
lines. Mental habits are dangerous
to form. V
Take the case of suspicion. Sup
pose you let yourself get into the
way of wondering what hidden mean
ing there is behind what people say,
what sly intention there is behind
what they do; suppose you begin to
question the sincerity of motive of
your friends and acquaintances the
habit grows on you, more and more
your tendency to question grows into
one of distrust and finally suspicion
becomes part of your nature.
And once suspicion takes posses
sion of you, you become unable to
accept anybody simply and honestly,
and faith and trust become almost
impossible for you to know.
If you think in terms of sunshine
and good cheer, you come gradually
to feel in those terms. Contemplat
ing kindness and beauty brings them
home to you. Mental habits are fair
ly easy to form and frightfully dim
cult to break. All of us who are
normal have a choice of controlling
our own, minds or letting them run
away from us.
There is an old German saying that
suggests this idea, "Just as you shout
into the forest so the echo shall come
back to you." And so you get from
life fairly much what you have de
posited in its bank I
Think of the world as a place which
appreciates honest endeavor and
which rewards merit with success and
you will have a cheery willingness of
endeavor and a hopeful feeling that
success is yours for the taking. This
attitude may never bring you ten
thousand a year, but it will give you
optimism that cannot fail.
What you think about conditions
indicates not what you are, but what
you inevitably must be. ' Look on life
as a place where things depend on
chance and where fate has been cruel
to you and where everything is rath
er hopeless anyway and where to try
were vain, and naturally, since your
back is to the sun and you have en
cased yourself in a black canopy of
woe, you will never see sunlight.
It is dangerous to get into the
habit of thinking morbid, unhappy
thoughts. And it is perfectly pos
sible to get into the habit of think
ing cheerful, optimistic, hopeful and
constructive ones.
What you think about is a matter
of choice and a choice .that ought
to be carefully and sanely made.
A fevered imagination can fancy
itself ill. A frightened diagnosis can
consider all hope lost But a sane
and cheerful optimism fives courage
to fight and conquer, since it never
could imagine obstacles too high to
surmount or woe too desperate to be
overcome.
The man who thinks in terms of
success cannot imagine failure. The
man who does not know when he is
beaten never is finally conquered,
since he holds in his heart an in
domitable cheer like toy that of
Browning's hero: '
"One who never turned hie back, but
marched breaat forward, ,
Never doubted clouds would break.
Never dreamed, thought right were wonted,
Wrong would triumph. '
Held we fall to rlae, are baffled to fight
bettec - . '
Sleep to wake."
texEKfi iiccii ax::ie Minor
1 SB55S5S5
ffl UUUJI...JI..Hjm ..HsWWI-saUtWHWWWift tt
New Carrots a. la Francaisc
By CONSTANCE CLARKE.
Now that summer vegetablea and
fruits are plentiful in the market,
the thoughtful housewife will contrive
to use vegetables as often as possible,
knowing the benefit to be derived by
the members of the family from a
health point of view,
Take about one and a half pounds
of carrots and pull or cut off the tops;
wash the carrots thoroughly in cold
water and peel them, then put them
into a saucepan with sufficient water
to cover them, and bring to the boil;
then drain and riose in cold water
and rub them in a dry cloth to re
move the outer skin; trim the tops
round with a knife, and if they are
large cut them in halves, then place
them in a- stewpan with one and a
half ounces of butter, a bunch of
herbs (such as thyme, parsley and
bayleaf), a dus't of pepper and. two
finely chopped onions. Fry these for
about ten to fifteen minutes, then re
move the herbs and rub through a
fine sieve. Put them into little paper
cases, ornament the top with the
point of a knife, and serve as a dress
ed vegetable or as a vegetable entree-.
(Tomorrow A New Fruit Salad.),
'X.
