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sun, NEW SAFETY DEVICE FOR DRIVING UP HILL The photograph shows the new invention for safer driving, tbe leg accel- erator. When the driver goes uphill or through dense traffic he can keep his foot on the brake and at the sama time manipulate the accelerator with his leg. When not in use, the leg accelerator telescopes under the dash. CHOOSING COLOR OF IMPORTANCE Appearance Changed by Us- ing Dark Tones Above Light on Some Models. Most persons are a little afraid of color. That is to say, any color that is at all bright and alluring. Perhaps it is just as well for the peace of mind of the general run of humanity that such is the case. Otherwise, if we ran riot with the shrieking pigments that ^sometimes seem to fit our mood, the world would iook like a madhouse. And yet, color is one of the greatest delights of our lives, whether we know it or not. There is no better way to judge the good taste of the average man and woman than by the colors of their au- tomobiles. The colors of the cars when they come from the factory are the result of careful thought and ex- periment. But they are, of course, only a few of the possibilities. That is why you can almost always tell a car that has been refinished. The owner has not been bound by the colors of the manufacturer. Combinations Discussed. It is not generally appreciated that color either lives or is dead with per- fect relation to the other colors that are used with it. For instance, black is somber and uninspiring. With ver- milion next to it, it suddenly lives and breathes. Combine ft, however, with the cold glacial feeling of the various blues and it retires within itself and ceases to delight us. Suppose the woman who will often drive the car has red hair. Thefce is then no question but that she has cer- tain subconscious likings for some tones of green. We may not realize it but these tones are direct comple- ments of red and help to accentuate its beauties. As it is logical to clothe the body in colors that enhance its various physical attractions, so it is also logical to carry the idea further and surround your home and your car with colors that bring out your own individuality. Have Definite idea. So. in refinishing your car, it is bet- ter to come to the refinishers with a definite idea. Choose some colors that are mostly friendly to you. These colors are to be had. because the best of them are now formulated from the newest tones of the times and follow the Paris and New York modes in silks. They are the ones that will satisfy you because they are the ones you are used to wearing. Cutting Glass With Shears Is Not Difficult Task Often in working around the auto- mobile or radio .^r^ffi home repairing it is desirable to cut glass in a curve or glass that is too thin for ordinary cutting methods. In such cases it is very helpful to put both the glass and the shears under water, says the Michigan Farmer. Apparently the water absorbs the shocks and vib'ra* tions and prevents them from extend- ing into the glass and shattering it. One job on which this will be found useful is in cutting a headlight lens down so it can be used on a smaller headlight. If possible the glass should first be scratched on the prop- er circle with a cutter or diamond. I*e sure to practice on some waste pieces until you get the proper hang of using the shears. Time-Payment Plan \If tiitre were a million people in France buying automobiles on the in- stallment plan that country would be far more happy and prosperous than it is.\ says Alfred Reeves, general man- ager of the National Automobile Chamber of Commerce. Reeves be- lieves that installment buying is sound economy for purchases over SI 00. provided the purchaser pays one- third of the total cost as tlcst pay- ment. Keep Body Bolts Tight Keeping the body bolts tight «as an advantage other than that it serves to eliminate troublesome noises and wear. If the bolts are taken up regularly, it .means that they are not allowed to become so rusty that the nuts cannot be turned on them. It does not pay to allow this task to remain undone over a long period, for when the mo- torist gets around to it he probably will find that many of the bolts will Jmve to ho replaced or allowed to re- main. Iciiso. St. Louis Only Big City to Show Less Fatalities Among the larger cities of the na- tion, St. Louis is the only one in which the number of motor vehicular fatalities showed a decrease the first seven months of 1927, as compared with the same period of 1926, it is pointed out in a recent survey issued in New York by the National Safety council. The survey states that there has been a 29 per cent decrease in St. Louis, with a fatality record of 14.8 for each 100,000 citizens, which is un- usually low, as compared with other large cities. Records of motor vehicular fatal- ities which are maintained by St. Louis police show that to date there have been 85 deaths this year from motor vehicular accidents, as com- pared with 118 for a similar period in 1926. This is at about the same ratio as the number of deaths the first seven mouths, the period covered by the National Safety council's survey. The survey points out that the au- tumn months ordinarily are the worst of the year, in so far as the number of traffic fatalities are concerned. The number of deaths from motor ac- cidents in the nation generally was considerably greater the first seven months of this year as compared with last year. Weather-Stripping Will Keep Snow Out of Garage Sections of old inner tubes tacked along the lower edge of the garage door will help keep the garage warm and prevent fine snow from being blown under the door. Be careful that the tube projects only far enough below the edge to make contact with The\ground If it bangs too far it may get caught and jam the door when it How Sections of Old Inner Tube* Weather-Strip Garage Doors. is closed. If the doors fit too loose at top and sides additional sections of inner tube can be nailed to the frame so that the doors will press against them when they are closed- Doors thus made air-tight will keep the car clean longer after each wash- ing, as they exclude dust.—Popular Science Monthly. ***X X X X X X X*X XXXXXXXXXXXXX AUTOMOBILE NOTES 3HHHHHHE X X X X X X •X-X-jHHHE-X-X-**** We can get even more value by taking proper care of our tires. The best of them will break down quick- ly under ruthless wear and inatten- tion. * • • A wealthy woman of Lenox, Mass., died at the age of eighty-nine years withouc having ridden in an automo- bile. That's why she attained the ad- vanced age. A New York taxi driver, arrested for reckless driving, claimed that a bee had nipped his nose. But the judge fined him $10, and so he was stung again. • •, * \Big Gasoline Output Helps Auto Industry\ says a Cincinnati headline. May we suggest timidly that the big automobile output isn't so bad for the gasoline industry, either? • * * When grinding the valves, remove the valve springs and stand them in a row to see if they are of equal length, if any are short, replace them, as they have collapsed and lost their tension. Possibly auto fields will solve the parking problem. Yon can park your auto at the field and ride to business in a flivver. • • • **I imagine young Bliwens is a dull conversationalist,\ remarked the one in the coonskin coat The wise cracks on his flivver are not so hot\ Don't expect children to look out for themselves on street or highway. The fact that It w«s**the child's fault\ doesn't make an accident any less ter- rible. INFANTS' KNIT ENSEMBLES; HANDWORK FEATURES HATS Z IP! And the little slipon sweater knit of fleecy angoru wool Is fas tened with a single gesture, perfectly neat and secure, so that not even a mite of a breeze can creep In. Zip! And tight down its front fastening this same downy garment will open at the touch of deft fingers. As is shown in the picture, the little sweat- er to the left has one of these zipper fastenings In fact most new-type sweaters, likewise leggins, are equipped with them and they are proving a real the collection of hots In this picture. The beguiling detail lavished on these delectable models is character- istic of the midwinter trend. Of course, in keeping with festive occa- sions of the social season, there is a note of. dressiness such as the early hats did not possess. The tendency to glitter and scintillate and sparkle which marks the fashions of today is particularly reflected in the lovely hats shown here. Not only Is this at- tained with the popular metallic touch, blessing in the realm of children's ipparel. They work like magic, these zipper inventions, much tfS tbe delight of mothers, who appreciate something that does the trick in a hurry before their active offspring can enter a pro- test at being bundled up in coat and cap, mittens, leggins, and such. However, not many tots are going to raise an objection to being dressed up in such cunning garments as those shown in the illustration. Never has such perfected knitted outerwear been devised for children as that which is being displayed this season an depart ments and specialty shops. Little folks' knitted outfits are cer- tainly interpreting the ensemble theme to a nicety. There is not an item lack- ing from both the sense of comfo-t and beauty in either of the outfits here shown. Sweater, leggins, cap and mittens all in a delicate beige shade with reddish-brown stripes; woolly balls dangling from the top of the cap; a pocket on the sweater, a work-like-lightning zipper fastener; what more could any wee girl or boy ask for as a winter ensemble? The roly-poly youngster sitting in the foreground is clothtd in snowy fluffy white from head to foot Of course this outfit is knitted of angora wool, for most of the infant sets are, and they are as light in weight and dainty as swansdown. All the lovely touches which baby clothes have are Two Cute Outfitt. but the newest models are displaying exquisite bead embroidery. Speaking of beads, if you are want- ing something new in the way of a choice boutonniere, you will find it in dainty little bouquets made of tiny colorful beads strung on fine wire, then worked into petals and tendrils and leaves. Very lovely beadwork enhances the distinguished little satin hat- shown at the top of this group to the left, and as to the shape Hself. one cannot but be impressed with its novelty and charm. The hat with the wee brim cleverly suggests a helmet at the sides with- out detracting from*a becoming cloche contour. The beads are gold worked on a bronze satin background. There is something distinctively \different\ about the flange crown which imparts such effective \lines\ to the chapeau in the center. The beadwork displays an exquisiteness which appeals to discriminating taste A touch of the oriental is suggest- ed in the beautiful evening chapeau of cloth of gold and metal brocade, to which the long fringe side trim im- parts such grace. The last hat in the group is won drously all-over patterned in Some Charming Hats. lavished on knitted things these days, such as ribbons to tie the \comfy\ cap over wee pink earc, tassels and crochet cords to bold the tiny mittens on chubby hands and there's a snug fit :ing elastic at the waistline to hold •' the trouserette leggins secure If ever millinery genius has re- ceived a challenge. It has been ^lur- ing the present season, the problem being to lift the little hat out of its onotony and general unhecomlng- ne?s to a point of individual charm nd attractiveness. Has victory rowned the efforts* of the modiste? For answer we respectfully submit Note how delicately the designer su; gets a wee off-the-face brim. The beauty of the hats to thi group, and in fact, of all lu.shlotiahf headgear, Is its? flexibility. To sens the lines of the modern chapeau. I must be seen on the head, otherwise, it folds up ;JS easily as a soft boudoir i-jip. Here again is where the milli- ner's art asserts itself—in creating halt; of perfect contour when worn, which curt he folded and packed in a olchf of one's suitcase or weeli-enri bag. JULIA BOTTOM!.EY (©. 1927. Western Newspaper Union.) An Old Style Re-Enters Lavallieres, the style many years ago, have returned to favor. They are extremely delicate in design, worked out in chip stones, s^nd worn on almost invisible platinum chains or very fine black cords. Sumptuous Evening Wrap An evening wrap of beauty is made 6t black velvet lined with white and trimmed with a rnvtt collar of white fox. A shorl r;!pH of the same snowy fur. Krimmer for Coats Kriminer U enjoying a much de- served success both abroad and here. and quite smart coats are lavishly trimmed with this becoming fur. In brown or in gray It is equally sue cessful. Feminine Hats Strictly feminine are most of the spring hat modes. Even the plain French f<!?s are not so severe, but h?ivfl soft brims that turn up or down to suit tbe wearer's fancy. - ). UZI.JNeatern Newspaper Union.) \One inch of Joy surmounts of grief a span. Because to laugh la proper to ih« man.\ VARIETY OF~GOOD THINGS When serving boiled fish cook it in a cheese cloth well tied up and drop Into boiling, slightly acidulat- ed water. Serve with: Drawn Butter Sauce.— Measure one-third of a cupful of butter Melt one-half of the butter, add three tablespoonfuls of flour, one-eighth of a teaspoonful of pepper, one-half teaspoonful of salt, pour on gradually one and one-half eupfuls of boiling water. Boil five minutes, remove from the fire and add the remainder of the butter in small pieces. Spice Pudding.—Take one cupful of dried bread crumbs, add one pint of hot milk, cover and let stand until the milk ia absorbed. Add one-fourth tea- spoonful of salt, one-half cupful of molasses, one-quarter teaspoonful of cinnamon, tine-eighth teaspoonful of cloves, the same of nutmeg, mace, gin- ger and allspice. Add two-thirds of a cupful of raisins that have been steamed five minutes. Add one well beaten egg, mix well and turn into a greased pudding dish and bake nearly an hour in a moderate oven. Fish Souffle.—Make a sauce of two cupful? of scalded milk, one-eighth cupful of butter, the same of flour, one teaspoonful of salt, one-eighth tea- spoonful of pepper, one-half cupful of soft bread crumbs and cook two min- utes; remove from the fire, add two cupfuis of shredded cooked fish, the yolks of three eggs well beaten, and one tablespoonful of finely chopped parsley; then fold in the' well beaten whites. Turn into a buttered pudding dish and bake thirty minutes or more in a'slow oven. Serve with: Caper S;suce.—Divide one-third of a cupful^qf butter into two parts. Melt one-hdl-f the butter, add three table- spoonfuls of flour, add seasoning of salt and pepper, boil five to eight min utes until the starch In the flour is thoroughly cooked, add the remaining butter in small pieces. Add one-half cupful of capers drained from their liquor. This sauce is also good witn mutton. Corn Soup.—Rub one cupful of canned corn through a sieve. Put into a saucepan two tablespoonfuls of but- ter and when .bubbling hot add two tablespoonfuls of flour. Cook until smooth, then add slowly three cupfuis of milk, and the corn, cook eight min- utes and serve. A few kernels of freshly popped corn sprinkled over each serving adds to its appearance and flavor. Cottage cheese, cream cheese, or any kind of cheese is good for lunch. This and That in Foods. As game and wild fowl are in sea- son, it is well to consider a few ways of preparing it. Wild duck, mud hens and wild goose as well as fish are often rather gamey in flavor. To re- move some of this flavor there are many methods. To parboil with carrot celery and a sliced onion is one of the best Then drain and proceed with the cooking in any way desirable, such as frying brdwn in butter or roast- ing in a hot oven. A young bird of any kind, after a little parboiling as above, will, if brushed with butter and an onion and a few stalks of celery is placed inside, then broomed in a brisk oven, be found especially appetizing. One housewife who was fortunate enough to have some venison, more than her -.small family could consume, prepared It for mincemeat, making an especially well-flavored mixture. Any game birds are good served with sliced oranges as a salad. Serve them in overlapping slices, covered with a well-seasoned French dressing. Finely shredded cabbage, covered with cold water to crisp it, then well drained and covered with cream, sugar and a dash of vinegar, is another worth-while way of serving a salad. Date, Apple, Onion Salad.—Take a ;lice or two of Snanish onion finely diced, or chopped fine, add to a quart or less of finely diced apples and a cupful of minced dates. Season with salt and dress with any good boiled dressing. Serve on lettuce with a hit or parsley for garnishment. With the beautiful red apples hollowed out and filled with this mixture or with the Waldorf salad, which is celery, nuts and apples, one has not only a table decoration but a most appetizing salnd. Eclipse Sauce.—Melt one table- spoonful of butter, add one of flour and when well blended add one cup- ful of water In which a cucumber has been cooked. Season with salt and cayenne and pour over a well-beaten egg; add a tahlespoonful of lemon juice and reheat carefully. The chopped, stewed cucumber may he aflded, which makes this a delicious sauce. Baked Potatoes.—Select even-sized potatoes and bake In a hot oven. When well done slash at right angles on the flat side and press up the potato. Drop a spoonful of butter in each and sprinkle with a dash of paprika. Song of Praise \Hallelujah or \Halleluiah\ as it is sometimes spelled, literally means \Praise ye Jali,\ \Jan\ being a varia- tion of the Hebrew word \Jehovah.\ A song or exclamation of gratitude or praise to God Is called a Hallelujah. Sincerity'* Complement Some one has remarked that \enthu- siasm is tjje genius of sincerity.\ He means sincerity backed by passion. It was that which built the mighty things of the world.—Exchange. DEMONSTRATING PROPER &WE OP CHILD Illinois Home Demonstration Agent Showing Care of Child. (Prepared by the United States Department of Agriculture.) It has been frequently remarked that the most valuable crop on any farm Is, after all, its children, and rural mothers are more and more awake to the need of information on everything that has to do with the welfare of their children. How to feed a child properly at various ages, how to dress him, how to train him, how to watch his growth and correct faulty development—all these and many similar points are being con- stantly presented to extension work- ers as desirable subjects for home demonstration groups to consider. The group in the photograph, which was taken by the United States De- partment of Agriculture, In! Illinois, Is attending a demonstration on the management of infants, including dressing them, weighing them, «nd planning their feeding, using equip- ment loaned by a department store. The county home demonstration agent Is showing how to weigh the baby correctly, and has accompanied the demonstration with a talk on the right weight for different periods of growth. Preceding this part of the ^meeting, there has been a visit to the infants' clothing section, and suitable garments which have been selected are seen hanging on a rack in the corner. ARTICHOKES ARE BAKED OR BOILED In Food Value Tubers Are Quite Similar to Potato. (Prepared by the United States Department of Agriculture.) In many localities Jerusalem arti- chokes* grow abundantly when once started in the garden. Their culture is like that of corn, and they are dug by hand. In food value the United States Department of Agriculture says they are similar to the potato. They, however, contain inulin, which is con- verted in the body into levulose or fruit sugar, and they are oftentimes recommended for diabetics. They have a delicious flavor of their own when properly cooked. As these tubers are irregular in shape they are tedious to prepare for the table, as they must be scraped or pared. . A better way is to scrub them well with a stiff brush and then bake or boil them in their skins. When they have been baked, they may be served in their skins and eat en with butter, salt and pepper, or they may be scraped out, mashed, sea- soned, and fhen served. Boiled Jeru- salem artichokes are easily peeled aft er cooking. They may be served whole .or sliced, with butter and sea soning. A little lemon juice or nut- meg is suggested by way of flavoring, if liked. The boiled vegetable may also be served In cream or other well- seasoned sauce. It may be baked in cream sauce with a sprinkling of grat- ed cheese; or fried with choped leeks, celery tops, or parsley in a little but- ter, adding white sauce later, if de- sired. I f the tubers are pared before boil ing, they should be thinly sliced, very little water should be used, and it should be boiled down almost dry at the close. Small tubers may cook in 15 to 20 minutes. The flavor is much enhanced by cooking in milk or In a good meat broth. , Another way of cooking them after paring is to place them In a baking dish or casserole, either whole or sliced, cover closely and bake In a slow oven until done, or about one- half to one hour. The cover of Xh* baking dish may need to be removed toward the close to dry out excese moisture. Season with butter, salt, and pepper. Add grated cheese or buttered crumbs or both, when liked. Left-Over Meat Served in Guise of Beef Roll Left-over meat need not always reappear as hash or stew, croquettes or shepard's pie. The family svlll enjoy this new disguise for it, which has the merit of supplying all the starch needed for the meal In the form of biscuit, so with a green-leaf vegetable or a salad the main part of the meal Is provided for The sug- gestion Is from the bureau of bonife economics. 2 cups chopped 1 tbs. chopped cooked meat celery tops 1 tsp. salt H tsp. tabasco % medium sized V* cup flour onion. 2 tbs. fat 1 tbs. finely chopped Rich biscuit parsley dough, made 1 cup broth or milk with 2 cupe Make a sauce of the flour, fat, and the milk or broth. Cook until thick ened and then mix with the meat and seasonings. Roll the biscuit dough about one-half inch thick and long enough to make a roll of the right size to fit Into the baking pan. Place the meat on the dough nnd leave the dough uncovered about one inch from the sides. Then roll up the meat and dough, as you would u jelly roll, and place In a greased pan Bake In a slow oven until the ^rust is n golden brown. Tomato or nny well seasoned sauce should be served with the meat roll. Savory Meat on Toast Most Delicious Dish Oriental cookery 'furnishes a sug- gestion for preparing meat in a way that is somewhat out of the ordinary. The raw meat i- cut into thin shreds, preferably with scissors, and 'then cooked with savory flavors, combined so as to make a gravy, which can be served on toast. In a Chinese restau- rant you would probably find this meat served with fried noodles or French fried onions, or both, and a little bowl of delicious flaky grains of rice would take the place of the toast The Japanese would use most of the same ingredients put together In a different way. Savory Meat. 1 lb. uncooked 2 cups strained shredded lamb, canned tomata beef, or pork juice 4 cups celery tors 1 tsp. salt chopped fine or 2 2 tbs. flour cups celery and 2 2 tbs. butter cups chopped 1 tbs. shredded leaves onion. Shred the meat into small pieces with scissors. Brown it in its own fat in a frying pan. Add the celery tops, onion, and salt. Cover and cook for about ten minutes. Add the flour and butter mixed together, and the tomato Juice, stir until thickened, and there Is starchy flavor. Serve thus savory meat on slices of delicately browned toast. Fried noodles or French fried onions sprinkled over the top just before serving are an attractive addition. Recipe for Kidney Stew With Savory Seasoning Perhaps more people would enjoy kidneys and other \fancy meats,\ as the butcher calls them, if they knew how to cook them appetiz'ingJy Heqp is a recipe for kidney stew with just enough added seasoning to make it extremely good. A beef kidney Is called for, but other kidneys may be used if beef is not obtainable. The bureau of home economics supplier this recipe: Kidney Stew. 1 beef kidney 1 tbs. thinly 1 cup diced potato sliced onion 1 tbs. flour % tsp. salt 1 tbs. chopped par- 1 tbs. butter sley 1 egg yolk ? Few drops tabas- co Wash the kidney well, remove the skin, and most of the fat. Cover with cold water and heat it slowly to the boiling point, discard the water, and repeat the process until there is no strong odor and no scum on the wa- ter. Then add more water and sim- mer the kidney until tender. Tut the kidney In small pieces. Cook the diced potato and onion and add to the cut kidney. Thicken the liquid with the blended flour and buffer, and cook for a few minutes longer Take the stew from *he stove and stir in the beaten egg yolk, the parsley, and tabasco. The heat of the stew will cook the egg sufficiently. Young Girl's Room That little corner bedroom upstairs with the white dimity curtains csfn be made even more attractive!**, adding a fluffy pillow or two. Organdie makes a lovely pillow-cover for u young girl's room. Use two shades of pink or other dainty color which har- monizes with the general color scheme and goes nicely with the wall paper! An oblong of the lighted organdie is snitched to the center and two rows of hemstitching trim the ed'-.es. Five organdie roses add a finishing touch! Don't Scold It is wrony to scold children or to discuss matters relating to discipline at the table. Any unpU'asinit em<> tions, mcW as crying or p.mti,,«. i,,- terfere so Fermusly with the dij*»*si}»>i» that It is harmful to the children' sn> nutrition experts of the National O-iir.v council, an organization promoting health and child welfare HOUSEHOLD HINTS Spots on soft felt hats may be easily, removed by rubbing with fine emery paper. • • • Salads are no longer considered lux- uries. At least one salad should be Included In every day's menu. • • • A good way to clean mirrors Is to wash with a cloth or newspaper mois- tened In alcohol. Use care not to let U>« alcohol f m under the frame. There's nothing Hke lemon juice, salt and sunlight for getting rid of rust stains on the household Unen • • • An inch or so of adhesive tnpe on each corner of the bed springs Is Hke- iy to save many tears in the comers of the sheets, \ * * * A rubber apron is one of the great- est time nnd labor saver*. To clean H. .simply nih it with n o;tni|. ,)„;,, <M . if If Is badly soiled, dip the'dmh in a little baking soda. I\ I 1 »
