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GarL''} Famous Turban MKN'S PET DISHES The following recij>ps is vouchci for by several ir.en as being the per- fect list of their favorite dijhes: Corned Beef and Cahhiige Bring corned beef to a boil in water to cover, ai-d throw away ttic first water. Rrisg to a boil a^'ain. add five pepper cuvrs and sinautr. allovirg IJ-4 hour per pound of meat. When almost done, add cab bage cut in section.'. Trijie with On>on Sauce 1 lb. pickled tripe, 5 onions, 3 cups white sauce, 1 tea poon lennon sauce. Cook a pound of pi.'!:led tripe in boiling salted water. Cut it into squares of about ore and nr:- ha'f irchos. Boil five onions u-^til tender. drain and chop them. 5Ta-e *hrf!f cups white sauce aid add cnc t^a- spoor lemon juice and put in Irino. Cook in a douMe hi'i'or for ?'rci.-r minutes. Garnish with parsley ai^d toast. Dreaded Tripp 1 lb. pickled trii;e, milk, 1 egg, butter, vinegar. Simmer one pound of pickled honey-combed tripe for two or three hour? in milk and water, enunl par'!?, enough to cover. Then drain off. wipe tripe dry, and cut into pieces Beat an egg, add a tablespoon of water. Put a good quantity of but- ter in a frying pan. ^^^^^le that is gettiig hot. e^^ and crumb the pieces of tripe, and put in the hot butter. When ni-e'v browned add a little vinegar and serve. Belgian Hnrc Fricasnee Skin and removo fine skin from meat. Cut in joint-; for serving anil roll each in flour that has been seasoned with sait and neprer. Cook several .slices of fat salt port in a frying pan, removing them as soon as dry and laying aside. Firown joints of hare in fat tried out from the pork, having it very hot that they may brown quickly. Cover closely and set l>ack to cool til! tender in their own steam. Pour off all the fat from the pan and dissolve the glaze in a verv little water. This to be served in the platter with the hare. Serve with tart jelly â€" red cur- rant or gooseberry â€" and horseradish sauce. Chicken Fot Pie Dress, clean and cut a 4 lb. chicken in pieces and stew or boil till tender. Make a brown sauce using chi'-ken stock. Here's how sauce is made: Take 4 tablespoon.* butter, 4 table- â- poons flour. ^ tra.spoon salt, 1-S teaspoon pepper, 2 cups hot water %and chicken stock mixed. Brown butter and add flour, liquid and gradually rest of si-asonings. Let cook 5 minutes. Put chicken in baking dish, pour sauce over and cover with crust made with baking powder biscuit dough. Cut slits in dough for steam to escape and bake in hot oven till crust is brown and well done. Beef Tongue teith ^'egetabl€s Boil fresh h^ei tnnvrue 1 hour; skin and lay in roasting pan upon a layer of vegetables cut into dice â€" carrots. turnips, celery, potatoes, peas, beans and small round tomatoes and onions. Pour about the tongue some of the water in which it was boiled; cover and cook slowly for 2 hours if tongue is large. Then remove skin. Remove tongue, keep it closely cov- ered and hot while you take out vegetables. Thicken gravy with browned flour. Dish the tongue; arrange vegetables in sorted heaps about it and pour some of the gravy over all, sending rest to table in gravy boat. Lavib Stew Cut lamb from neck or shoulder, in pieces. Brown in fat with chop- ped onion. Cover with boiling water; let cook. Add carrots, celery diced and parsley, salt and pepper. Cook 2 hours or till tender. Half an hour before done, add small potatoes. Serve hot on platter, garnished with parsley. Sliced Liver One lb. calf's liver, sliced, 2 table- spoons flour, salt and pepper, 1 large Woman's World By Mair M. Morgan 01. ion sliced, 2 tablespoons bacon fat. Salt and peiiper liver to taste, then dredge with flour. Heat fat in pan. Fry sl'ces till brown on both sides. Push liv.jr a.-;ide, add onions and i£t brov.n ;l:,7rlilly, cover and let cook 10 to 15 minutes. Serve wi.h sices of brn'sd bacon or extra fried onions. Slcak and Kidney Pie Get 2 lbs. round or flank steak and a good sized beef kidney. Wash and cut kid'oy in pieces, also steak a^d brown in fryirg pan with sliced onion. When meat is nicely browneiJ ;v. „_•.. ., till tender. If using coal stove, put in covered casserole a- cook in 3ven till done. Turn meat into deep pie dish and cover with crust. Bake till crust is golden brown. Serve hot. Doikd Pigs Feet Wash and boil pigs' feet till tend- er. Serve with sauerkraut. GARBO'S FAMOUS TURBAN' CHILDREN'S BREAKFAST ".A.W, I don't want to eat any breakfast!" In far too many homes that whin- ing plaint starts the day, voiced by the child who is finicky about food. Very often this is mother's owr fauit, whether she knows it or not. according to a child specialist. Ten chances to one, ha'f the trouble is because either breakfast has degen- erated into such a hurried meal that the child's appetite is taken away by a fear that he is going to be late for school, Or else the whole is plan- ned and served so carelessly and unattractively that nobody who was not starving would want it. Well, something has to be done about that, and something can. There are easy ways to insure hearty breakfast eating by the youngsters. First look to the bedroom. Care- less ventilation â€" not enough fresh air â€" and the wrong bed covers the night before may make a child quite indifferent to his breakfast. Be sure to allow plenty of time for eating breakfast and allow at least 15 minutes between the time he finishes his meal and the time he must start to school. Set the table with fresh linen or doilies and gay china. Don't get in- to a menu rut, either. Use the less acid fruits alternately with = 'ewed fruit' to make a change in the first course. Tomato juice plea£an:iy chilled and carefully sea- soned with lemon juice may take the place of orange juice occasiona- ly. Cereals may be of the cooked or ready-to-serve variety. Serve with plenty of rich milk or cream and make full use of the wide va- riety of grains. Something hot aids digestion and may be provided by a cup of hot milk or cocoa made with milk if a ready-to-serve cereal is used. Egg-, may be cooked in numberless ways. Or creamed meat or creamed vege- table on toast with a garnish of crisp bacon makes an acceptable warm dish. Have the toast crisp so the child will chew it well. It's a good idea to serve toast with cook- ed cereal and muflins or rolls with ready-to-serve cereal. NIGHT CLUB STYLES A dispatch from New York says: In some of the smart evening fash- ions currently seen at some of the various bright night spots although there is strong period influence, the inspiration is quite varied including the basque effect with leg or mutton sleeve, the off-the-shoulder line and slashed sleeves of the moyenage theme as well as high ripple and full skirt which suggests the 1880's, while the lame overblouse with halter neckline and bare back is in a strictly modern interpretation, Tallulah Bankhead was seen in a gold lame frock with drop shoulder decollete bordered with ruby glass ball fringe. The long slashed sleeves are held at intervals with ruby ball buttons and the train is a separate panel widening at the Figure 1. â€" The turban itself is merely a bias-cut ength of material measuring a yard and a half in length and half a yard in width. The material is cut in half for all but ten inches of its length, forming streamers that measure a quarter of a yard in width. The unhalved ten inches form the cap which gives the turban its fit. Figure 2. â€" The cap is made by gathering the uncut end smoothly and fitting it around a band. This hug.s the head somewhat in the manner of a bridal veil with the two streamers falling over the shouders. These are crossed first in the back, as shown in Figure 3. â€" Cross the streamers at the nape of the neck, pulling them tight to the head. Draw them snugly over the ears and above the forehead.. Figure 4. â€" Cross them high on the head, and in pulling them back make sure they fit close to the head The next step is to cross them again in back as shown in Figure 5. â€" This second crossing of the streamers at the back should be made a bit higher than the first. Again draw them tight to the head. Figure (3. â€" As vou draw the streamers around to the front again, you will find two short ends laft. These are to be tucked into the front drape so that it is slightly raised. hemline. .A.t the same rendezvous, another woman wore a picture frock in black moire with flesh net yoke bordered with shoulder bands "f sil- ver fox. The skirt fulness is con- centrated at back. Princess Dolly Oblensky was seen in a two-piece frock composed of black velvet skirt with lame hem border and gold lame peplum blouse with cuffed bottom. The bodice is cut in halter style with neckline fin- ished w-ith scarf ends slipped through an emerald ring. A demure evening wrap in honey- beige Lyons velvet is fastened wdth tiny topaz buttons and rimmed with a jabot of mink tails. It was worn over a brown wool lace frock. A robe de style in bottle green Lyons velvet had a pointed over- skirt bordered in sable dyed marten pleated and flared on the hips. It was completed by a matching de- tachable capelet banded in the fur. The large clip was studded with rubies and diamonds. SHAGGY FLOWERS Molyneux color combinations favor shaggy flowers â€" tulips and dahlias. KITCHEN KINKS If the shells of eggs crack when they are being boiled a small quan- tity of vinegar added to the water will stop further breakage. • • • A handful of salt added to your starch gives your clothes a new texture. • • • In roasting meat, if one teaspoon of salt to the pound is used, it will be just right for the majority of tastes. • • • Here is a hint for using up old rags. Cut them up into small piec- es and fill matresses, pillows or cushions with them. SUNDAY __CHOpLEssON ^ ^ LESSON Vâ€" FEB. 3. Peter's Restoration â€" Mark 16:7! John 20:1-10; 21:1-23 Print John 21:11-19 Time â€" Mark 1(5:7, Joim 20 : 1:10, on the Sunday of the resur- rection of Christ, April 9, -AD.. 30; John 21 : 1-23, sometime in the month of April, A.D, 30. Place â€" Mark 16:7 and John 20 1:10, in the garden where Jesus had doen buried just outside the city wall of Jerusalem; John 21:1-23, at the sea of Tiberias. "Simon Peter therefore went up." The command had been addressed to all of the disciples; Peter again takes the initiative. "And drew the net to land, full of great fishes." Fish unusually large. "A hundred and fifty and three." -As an old sportsman hardly forgets the num- ber of the branches on the antlers of the stag he has killed; as an old sol- dier remembers exactly the circum- stances of the last battle in which he was engaged; so John, the former fisherman noted carefully, and he never forgot again the number of fishes caught in the la smtircaluou draught of fishes. "And for all there were so many, the net was not rent," cf. Luke 5 ; Service after thee resurrecton of Christ has about it a permanence, a security, a completeness not possible before. .\ coat of white varnish once a year will preserve wire clothes lines. Use two coats the first time if the line has started to rust. "Jesus saith unto them, Come and break your fast." Christ as the Bread of Life would have none of his disciples suffering for want jt spiritual nourishment. "And none of the disciples durst inquire of him, Who art thou? knowing that it was the Lord." They knew; yet would they w'illingly have had this assur- ance sealed and made yet more cer- tain to them by his own word, which for all this they shrunk from seeking to obtain, so majestic and aw^ein- spiring was his presence now. "Jesus Cometh and taketh tha bread." We think at once of other occasions on which he took bread and broke it (e.g. Matt 15:36; 26:26; John 6:11; Luke 24:35). "And giv- tth them, and the fish likwise." The bread and fish are often mentioned together in the gospels as the two principal items of a meal. He was iim.self their host, waiting to give lather than to receive. "Ths is now the third time that Jesus was manifested to the dis- ciples." This is his seventh appear- ance after his resurrection, but only the third to his disciples. The first was to the .Apostles, Thomas bemg absent, on the evening of the oay of the resurrection (Lune 24: 36-13; John 20:19-24); the second was to the same group, Thomas be- ing present, eight days later (John 20.26-29). John is the only gospel vrter who records all three of ..he acijcarances. ".A.fter that h-j w.it risen from the dead. Inasmuch as the disciples' homes were near, and they could and no doubt expected to prepare their owft breakfast why did Christ trouble to do this for them. "So when tliey had broken theil fust, Jesus saith to Simon Peter." The question forces itself upon one at once why Christ should at thto solemn time speak particularly and in this case exclusively to Peter, One reason would be that Peter liad sinned more grievously than the other disciples during Passion week and his restoration must be given greater attention. "Simon, son of John." The name by which Christ here addressed Peter would remind him of his natural weaknesses, and of all that Christ had done for him and in him. "Lovest thou me more than these? i.e. more than these, thy fellow-disciples love me. There is undoubtedly a referrence to a former announi-f-ment of Peter's in (John 13:37; Matt. 26:33). "He saith unto him. Vea, Lord; thou knowest that I love thee." The word Christ u.=ed for love in his question was agapao, which , says Thayer when used of love to a master, God or Christ, involves the idea of af- f-ictionate reverance. When Peter replied however he used a different word for love, phileo, which indic- ate.'i a more personal, emotional love as though the word the Lord used seemed to Peter too cold a word. "He .saith unto him. Feed my lambs." Christ probably meant for Peter to nourish the youngest Chris- tians the new-bom converts with the great elemental truths of tin f^liTU. "He saith to him again a second fine, oimon, sou cf Jolm. 'ovest tiou me? The p:ira.>"? more than t/.ese is omitted. "Ho iaith unto him Vea Lord; thou k»iow<'s<- that I love tnee." Christ and Patv each use tiie tame respective Aords for love that they used in the preceding verse. "He saith unto him, Tend my sheep'' There \s a fvof Id difference be- •.ween this command and the preced- ing verse, 'l.o -,a :or sheep is changed ami Christ probably here makes reference to tlie more ad- vanced Christians, the young men and fathers (1 John 2:1'2-14). "He saith unto him the third time." The suestion is repeated three times not because Jesus doubt- ed his disciple's word or affection, not because Peter ha^l thrice denied the Lord, and must three times op- enly and explicitly roll back the im- putation of faithlessness. "Simon, son of John, lovest thou me?" Here, finally, Christ uses tha word for love Peter has been using in his conversation. "Peter was grieved because he said unto him the third time, Lovest thou me?" He was not angry, not resentful. It had gone to his very heart that the Mas- ter, in the presence of the rest, should con.^ider it needful thus to in- teiTogate him of all men "And he said unto him. Lord, thou knowest all things." To know all things is a prerogative of God alone (Ps. 7:9; 139; cf. John 16:30; 2:24). "Thou knowest that I love thee." The sec- ond "knowest" is a new word in this dialogue, and "pleads the actual long experience of Jesus with Peter as proof of his real friendship and love." "Jesus saith unto him, feed my sheep," The word translated sheep here is identical with the one So translated in the preceding verse; but the w-ord feed is the same as the word used in verse 15. The Lord doe.s not give up his right of pro- perty in those whom he confides to his servants. "Verily, verily, I say unto thee, when thou wast young, thou girdedst thyself and walkedst whither thou wouldest," Christ by this statement •jimpiy means that as a youth Peter could do as he willed to do. "But when thou shalt be old, thou shalt stretch forth thy hands." Tertullian, the earliest writer to state specific- ally that Peter was crucified, refen to this phrase as a prophecy of such a death. Archbishop Trench re- marks: There is quite enough in th« fiescription to show that the Lord had this and no other manner ol death in his mind. The stretched- lorth hands are the hands extended on the transverse bar of a cross. And another shall gird thee, and ta.-ry thee whither thou wouldesi not The girding by another is the binding to the cross, the sufferer L'cing not only fastened to the in- strument with nails, but also bound ^0 it with cords. MUTT AND JEFF r 13 By BUD FISHER J£FF,THe ESKIMOS A«E RATHW A w\uo CL^ss OF ?Eo?Le but IF YOO'RE -FRlENDUV THey TREAT vol) •RlSHTj