Part 3

No occasion gives more opportunity of enjoyment and no party is gayer than a Halloween party.

It is not necessary to spend a great deal of money in giving a Halloween party. With a little time, some suitable paper and a pair of sharp scissors the witches, pumpkin faces, cats and bats, which are the distinctive features of this decoration, may be easily made at home. Yellow, red and black are the colors and the most fascinating crepe paper can be had for a few cents. This is the best material to use, as it lends itself so well to all sorts of schemes.

Not only is it made in plain colors which may be decorated at will but for every festival and occasion there are special designs which make the work of decoration very easy indeed.

For Halloween there is a design of witches with brooms, or cats and bats in black on a yellow ground. This is ready to be laid on the table as a cover or around the room in the effect of a frieze. There are napkins to match and a crepe paper rope to finish the edge.

A weird effect of lighting is obtained by making lantern boxes from any discarded boxes which may be in the house. Cover them with crepe paper, cut eyes, nose, ears and mouth, paste colored tissue paper behind the features and set a lighted candle inside.

The wise owl must not be forgotten in the Halloween decorations. Grey paper is best for him. Paste the edges of a square piece of grey crepe paper together lengthwise of the grain and gather in at the bottom. Stuff this bag with soft paper or cotton and gather again some distance from the top. Shape the top into ears and make two rosettes with black centers for eyes. A beak of black stiff paper protrudes between the eyes. Mount the owl on a branch by sewing with heavy black thread in a way to resemble claws.

Make witches' brooms by tying slashed paper tied on any old sticks or brooms to give the effect.

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How to Clean It

Brass Ornaments

Any brass which is exposed to the air is likely to tarnish very quickly. To obviate this, after I have cleaned and polished my brass vases etc., in the usual way I take a rag, and with this smear just a tiny scrap of vaseline over the brass. This keeps it bright and prevents it from tarnishing.

Wicker Tables or Chairs

To take stains out of white wicker-work, I get some oxalic acid, and with an old toothbrush dipped in this I brush the stained parts well. Then I rinse the article thoroughly, first in clear, warm water, and then in cold. The brush should be destroyed after use, as oxalic acid is poisonous.

To Wash Chiffon

To wash chiffon, wind the material round a bottle. Make a good lather of soap and water. Immerse the bottle, and move backwards and forwards in the lather for about five minutes. Rinse in clear, lukewarm water in which has been dissolved a small piece of gum arabic. Then unwind the chiffon, spread on the ironing board, lay a clean, thin cloth over it, and iron with a very hot iron.

A Black Hat

The very best way to clean a black hat, whether it be chip, mohair, or tagel, real or imitation, is to make some rather strong tea, and, after brushing all dust from the hat, apply this with a small brush. Saturate the hat thoroughly, and when dry it will be as perfect in colour and appearance as when first bought.

If you want the hat to be stiff, add half a teaspoonful of liquid gum to the tea, and mix well before applying. The hat will then keep its stiffness, but will not have a glossy appearance.

Real Lace

Real lace should never be washed, but can be cleaned in the following way. Put it between layers of tissue paper well sprinkled with calcined magnesia, place between the leaves of a book, and under a heavy weight for three days. Then shake the powder out and the lace will be perfectly clean.

Small Pieces from the Whole Ham

The economy of buying a whole ham at once instead of a pound or a slice is apparent to every housewife who studies her weekly bills. The initial cost is less--many trips to the store are saved and the housewife has the chance of using all of the ham--trimmings, skin, bone, etc., etc.

HAM TOAST

Grind or chop enough Armour's Star Ham to make a cupful, using a little of the fat. Melt one tablespoon of butter in a sauce pan and add one tablespoon of flour. As soon as blended add one and one third cups of milk. When slightly thickened add the ham and the whites of two hard-boiled eggs which have been mashed with fork. Season with salt, pepper, and pour over round slices of toast which have been placed on hot platter. Grate the yolks of eggs and sprinkle over the top. Garnish with parsley.--MRS. G. F. JONES, 79 WASHINGTON ST., PORTLAND, MAINE.

HAM DUMPLINGS

Cut from a boiled Star Ham fat and lean in equal proportions and chop fine. Season with pepper and minced sage. Make a crust of one half pound of Armour's Butterine and one pound of flour. Roll it out thick and divide it into equal portions. Put some ham into each and close up the crust. Have ready a pot of boiling water and put in the dumplings. Boil about forty-five minutes.--MISS M. C. GREEN, 319 LOCUST ST., HUNTSVILLE, ALA.

HAM RELISH

One cup of Armour's Star Ham boiled and chopped fine, one half cup of cream, three hard-boiled eggs, salt and pepper to taste. Scald the cream. Rub the yolks smooth with a little of the cream and add to the cream in the farina boiler with the ham. Press the whites of the two eggs through a sieve, add to the mixture and when thoroughly heated put on a hot dish. Slice the remaining eggs over the ham and serve.--MRS. R. SCHROEDER, 1923 AVENUE D, BIRMINGHAM, ALA.

ESCALLOPED HAM

Boil six eggs ten minutes. Make a thickening of two tablespoons of flour cooked in two tablespoons of melted butter, and boil it in a pint of milk until thick. Season with salt and pepper. Cut a cup of Armour's Star Ham (cold boiled) into dice and moisten half a cup of cracker crumbs in melted butter. Chop the whites of the eggs fine, sprinkle some crumbs in a buttered dish, then some of the ham, the chopped whites, thickened milk and sifted yolks. Then add the remainder of the ham, whites of eggs and milk, cover with buttered crumbs and bake until brown.---ALMA E. EDDY, COLLEGE CITY, CAL.

BAKED LEFT-OVERS

One cup of Armour's Star Ham chopped fine, one half cup of bread crumbs and one half cup of chopped hard-boiled eggs. Season and stir into a thick gravy flavored with Armour's Extract of Beef. Bake and serve hot in pepper shells.--MRS. R. P. GARIG, PORT ARTHUR, TEXAS.

HAM MOLD

Three pounds of Armour's Star Ham, one cup of sweet milk, fifteen drops of lemon, salt and pepper to taste. Cut the meat in small pieces, cover the mold with a layer of slices of hard-boiled egg, then a layer of meat. Repeat until the mold is filled, then add cup of milk, one teaspoon of Armour's Extract of Beef, lemon, salt and pepper. Stir well and pour over the top. Bake a nice brown.--MRS. P. W. PINNELL, 131 WINDER STREET, HENDERSON, N. C.

HAM SOUFFLE

Beat three eggs until very light, add one cup of Armour's Star Ham (cooked and chopped), one half cup of bread crumbs, one pint of milk, pepper and salt. Mix thoroughly and bake thirty minutes.--MRS. LOUISE MCCONNELL, 1115 CARLOS AVE., WICHITA, KANS.

HAM LOAF

Two cups of ground boiled Star Ham, one teaspoon of Armour's Extract of Beef, half a package of gelatine, one pint of water, salt and pepper to taste. Dissolve Beef Extract in one half pint of boiling water, season. Dissolve the gelatine in one half pint of cold water. Stand the vessel in hot water to dissolve it. Mix together with beef extract, set aside to cool. When this begins to harden, beat in the ground boiled ham, set mold in refrigerator. Serve in slices with bread and butter, sweet pickle or lettuce salad.--MRS. R. H. WEST, ALAMOGORDO, N. MEX.

HAM POTPIE

Take the bone of an Armour's Star Ham after the meat is partly used, and boil slowly until meat is tender. Slice three potatoes, take out the bone and put in potatoes while cooking. Make dumplings of three pints of flour, a pinch of salt and a big tablespoon of Armour's Simon Pure Leaf Lard. Mix with water, roll thin as pie crust and drop into broth.--MRS. NETTIE GARGAN, 715 SHERMAN ST., DENVER, COLO.

HASH WITH EGGS

One cup of Armour's Star Ham boiled and chopped fine, one cup of potato mashed, one cup of cracker or bread crumbs. Season well and mix all together with water and one fourth teaspoon of Armour's Extract of Beef. Pour into a deep plate, smooth it over and make indentations in the top large enough to hold an egg. Put into the oven until thoroughly heated, and break an egg into each of the places. Return to oven until the eggs are cooked.--E. R. MOTT, PASCOAG, R. I.

HAM CROQUETTES

One cup of finely chopped Armour's Star Ham (cooked), one cup of bread crumbs, two of hot mashed potatoes, one large tablespoon of butter, three eggs, a dash of cayenne. Beat the ham, seasoning and two of the eggs into the potatoes. Let the mixture cool slightly and shape into croquettes. Roll in bread crumbs, dip in beaten egg and again in crumbs. Put into frying basket and plunge into boiling Simon Pure Leaf Lard. Cook two minutes, drain and serve.--MRS. E. A. BERENDSEN, GREEN BAY, WIS.

STUFFED CABBAGE

One medium cabbage, two ounces of Armour's Star Ham, two tablespoons of Armour's Simon Pure Leaf Lard, two egg yolks, one teaspoon each of salt, chopped parsley, and chopped onions, one cup of stale bread crumbs, a dash of cayenne, one pimento pepper chopped. Parboil cabbage, drain and let cool. Open the leaves and scoop out the center. Beat the eggs, add bread moistened with melted Simon Pure Leaf Lard, add the ham and seasoning and all other ingredients. Fill the center, tie cabbage in cheese cloth and boil until tender.--MRS. S. M. FUEICH, JR., 1524 BURDETTE, NEW ORLEANS.

VEAL AND HAM PIE

Cut one and one half pounds of veal into thin slices, also one pound of Armour's Star Ham. Season the veal highly with pepper and salt, with which cover the bottom of roaster. Lay upon this a few slices of ham, then the remainder of the veal and finish with the ham. Add one pint of water in which one teaspoon of Armour's Extract of Beef has been dissolved. Bake one hour. Thirty minutes before serving cover with good paste and bake.--MRS. WARREN YOUNG, LOVELADY, TEXAS.

HAM SALAD

One cup of Armour's Star Ham, one third cup of French peas drained from their liquor, one third cup of celery, one third cup of English walnuts or hickory nuts, one pimento, two small sweet pickles, one hard boiled egg. Chop all ingredients separately and just before serving, mix with a good mayonnaise dressing.--MRS. A. E. RICE, RUSSELLVILLE, KY.

Baking Day

"Baking the way into a man's heart" is a way which has proved successful more than once. But a girl who tried it would be badly handicapped if she did not use the best of materials for the work. Armour's Simon Pure Leaf Lard is the perfect shortening for all kinds of baking.

TEA BISCUITS

Five heaping kitchenspoonfuls of flour and two of sugar, two heaping teaspoonfuls of baking powder. Sift these three times. Add one level tablespoon of Armour's Simon Pure Leaf Lard, rub in well and mix with one egg well beaten, and enough cream or milk to make three fourths of a teacup. Roll out and bake in quick oven.--B. B. BENNETT, 106 WEST NORTH AVE., BALTIMORE, MD.

QUICK CINNAMON ROLLS

One quart of flour, three cups of milk, four tablespoons of Armour's Simon Pure Leaf Lard, two teaspoons of baking powder, one teaspoon of salt. Sift salt and baking powder with flour, chop in the lard, add milk and mix to a soft dough. Roll out in a thin sheet, sprinkle with sugar and cinnamon, add bits of butter and raisins or currants. Roll up as for jelly roll and cut into pieces about half an inch thick. Place in pan and bake.--MISS C. P. LYNCH, 701 JAMES BLDG., CHATTANOOGA.

SPANISH BUN CAKE

One third cup of Armour's Simon Pure Leaf Lard and one third cup of butterine, two cups of white sugar, the yolks of four eggs, one cup of cold water, two heaping cups of flour sifted with two teaspoons of baking powder, one cup each of raisins and nuts. Fold in the whites of four eggs beaten to a stiff froth. Add two teaspoons of ground cinnamon. Ice with caramel icing.--MISS SOPHIA GORDON, COLUMBIA, MO.

RAISIN BREAD

To one cup of bread sponge add one cup of sugar, one cup of raisins, one half cup of Armour's Simon Pure Leaf Lard. Sift one cup of flour with one level teaspoon of soda and a level teaspoon of cloves, cinnamon and allspice. Add to the first mixture with two well-beaten eggs, and beat all until smooth. Bake in a buttered pan in moderate oven.--MISS MAY STONE, UNDERWOOD, MINN.

NUT BREAD

One egg, one half cup of brown sugar, one teaspoon of salt, two cups of milk or water, two tablespoons of Armour's Simon Pure Leaf Lard, four teaspoons of baking powder sifted in four cups of flour, one cup of broken nut meats. Beat well and stand twenty minutes to rise. Bake forty-five minutes to one hour.--CARRIE W. LAMB, 358 WEST 52ND ST., SEATTLE, WASH.

MOTHER'S CAKE

Two cups of sugar, three eggs, one half cup of Armour's Simon Pure Leaf Lard, three cups of flour, three teaspoons of baking powder, one half teaspoon of vanilla extract.

ICING: One generous cup of XXX sugar, softened with a glass of pineapple marmalade and a few drops of vanilla.--MRS. LLOYD R. SHUMAN, THOMPSONTOWN, PA.

CARAMEL PIE

Take the yolks of four eggs, one cup of sugar, four level tablespoons of flour and beat lightly together. Add one pint of sweet milk, put into a double boiler and boil until thick. Then put one cup of sugar into an iron skillet. When melted to a brown syrup pour into the first mixture, adding two tablespoons of melted butter, two teaspoons of vanilla, and bake in a single crust made with two cups of flour, one cup of Armour's Simon Pure Leaf Lard, one half cup of water and a pinch of salt.--MRS. C. A. DOUGLAS, HUMBOLDT, TENN.

GRANDMOTHER'S COOKIES

One cup of sugar, one half cup of Armour's Simon Pure Leaf Lard, one half teaspoon of salt, one egg well beaten, two cups of flour in which two teaspoons of baking powder have been mixed, one cup of sweet milk and one teaspoon of lemon extract. Roll the dough, cut with biscuit cutter and bake in moderate oven.--MISS STELLA SEIROSER, WALTON, KY.

BROWN COOKIES

Boil together for five minutes the following ingredients: One cup of brown sugar, one cup of water, one cup of seeded raisins, one half cup of Armour's Simon Pure Leaf Lard, one teaspoon of ground cinnamon, one half teaspoon of nutmeg and a pinch of salt. Remove from the stove and let cool. When cold add one level teaspoon of soda dissolved in hot water and add three and one half cups of flour and one teaspoon of baking powder. Drop from teaspoon on greased pan and bake in moderate oven.--MRS. EMMETT DAVISON, WOODWARD, OKLA.

WHIPPED CREAM CAKE

Cream together two tablespoons of Armour's Simon Pure Leaf Lard and one cup of sugar. Add a well-beaten egg and half cup of milk. Stir in two and one fourth cups of sifted flour to which have been added two teaspoons of baking powder, and vanilla. Bake in layers in moderate oven about fifteen minutes. When ready to serve, whip one half pint of cream, add two teaspoons of sugar and a little vanilla. Spread between layers and on top layer. Serve on dessert plate with fork.--MRS. WALDO BOGLE, 567 EAST 35TH ST., PORTLAND, OREGON.

RAISIN PIE

Three fourths cup of stoned raisins washed and chopped, one fourth cup of currants washed and chopped, pinch of salt, one tablespoon of vinegar, two tablespoons of butter, one half cup of molasses, one cup of brown sugar, two cups of water. Thoroughly mix the above and boil together for ten minutes, then thicken with five tablespoons of flour mixed with water. For the crust take one heaping cup of flour, one half teaspoon of salt, one half teaspoon of baking powder, one third cup of Armour's Simon Pure Leaf Lard, and enough cold water to make a stiff dough.--MRS. MABEL G. WARNER, 27 PEYTON ST., SANTA CRUZ, CALIF.

FRUIT CAKE FROM BREAD DOUGH

Rub together until creamy one half cup of butter or Glendale Butterine, one half cup of Armour's Simon Pure Leaf Lard and two cups of granulated sugar. Add three eggs well beaten, one cup of raisins, one teaspoon of cinnamon, one teaspoon of nutmeg, one half teaspoon of soda dissolved in a little water. Add this mixture to three cups of very light sponge and beat well, adding a little more flour if needed. Should be as thick as ordinary loaf cake batter. Fill greased bread pans half full and let rise one hour. Bake in a moderate oven forty-five minutes.--MRS. M. L. CURZON, 845 PENNSYLVANIA AVENUE, MILWAUKEE, WIS.

WINE DROPS

Two eggs, two cups of sugar, one cup of molasses, three fourths cup of coffee, one small teaspoon of salt, five large tablespoons of Armour's Simon Pure Leaf Lard melted, two teaspoons of soda dissolved in the coffee, one teaspoon of cloves and one of cinnamon, one cup of raisins and five cups of flour. Drop by spoonfuls on buttered tins and bake in quick oven.--MRS. E. W. PINE, CLARESHOLM, ALBERTA, CANADA.

The Daily Menu

Planning the days meals ahead is a big help in systematizing the days work. The following menus--each of which has won a prize of FIVE DOLLARS--show how women in all states of the union have planned nourishing, economical meals.

ALABAMA

MRS. A. M. CRUM, 622 MORRISON AVE., FLORENCE

BREAKFAST--Soft Peaches halved with whipped Cream, Oatmeal and Cream, French Fried Potatoes, Corn Bread Sticks, Broiled Star Ham with Cream Gravy, Soft Boiled Eggs, Hot Biscuit, Butter, Coffee.

LUNCHEON--Veribest Tomato Soup, Bread Toasted in Small Squares, Creamed Potatoes with Shredded Star Ham and Mayonnaise Dressing, Tomatoes Stuffed with Chopped Celery, Sliced Sweet Potatoes with Cream Dressing, Strawberry Jello with Whipped Cream, Marshmallow Cake and Iced Tea.

DINNER--Spiced Star Ham Boiled, Veribest Pork and Beans, Rice Cakes Fried, Creamed Potatoes, Corn Pudding, Tomatoes Stuffed with Salad made of Veribest Potted Ham, Pineapple Cake, Sherbet, Coffee.

ARIZONA

MERTIE R. JONES, MESA

BREAKFAST--Cereal with Cream and Sugar, Broiled Star Bacon, Poached Eggs, Graham Gems, Coffee.

LUNCHEON--Chicken Bouillon (Armour's Bouillon Cubes), Creamed Veribest Chicken in Biscuit Cases, French Fried Potatoes (Fried in Simon Pure Leaf Lard), Brown Bread and Butterine Sandwiches (Armour's Glendale Butterine), Cake, Armour's Grape Juice, Iced.

DINNER--Cream of Veribest Tomato Soup, Veribest Roast Beef with Brown Sauce (Made from Armour's Extract of Beef), Veribest Pork and Beans, Potatoes, Creamed Onions, Armour's Grape Juice Ice, Small Cakes, Coffee.

ARKANSAS

MRS. W. H. BLAKELY, 713 NORTH 19TH ST., FORT SMITH

BREAKFAST--Oranges, Armour's Star Bacon Broiled, Poached Eggs, Toast, Coffee.

LUNCHEON--Sliced Veribest Tongue, Hashed Browned Potatoes, Rolls, Individual Custards in Ramekins, Tea.

DINNER--Cream Tomato Soup (Veribest), Casserole Roast (Veribest Roast Beef), Candied Sweet Potatoes, Stuffed Green Peppers (Filling of Bread Crumbs, Onion, Veribest Deviled Ham), Pineapple and Cheese Salad on Lettuce, Mayonnaise Dressing, Potato Rolls, Frozen Apricots in Tall Glasses of Whipped Cream, Angel Food Cake, Coffee.

CALIFORNIA

MRS. EDITH V. SCHLIEMANN, SUSANVILLE

BREAKFAST--Corn Flakes, Broiled Star Ham, Poached Eggs, Fried Potatoes, Toast, Chocolate.

LUNCHEON--Veribest Pork and Beans, Egg Salad, Hot Biscuits, Raspberry Shortcake, Armour's Grape Juice Lemonade.

DINNER--Veribest Consomme, Rice Curry and Veribest Veal, Creamed Peas, French Fried Potatoes, Lettuce Salad, Plum Cake, Iced Tea.

COLORADO

MRS. BURTON A. SMEAD, 1281 SOUTH DOWNING ST., DENVER

BREAKFAST--Rolled Oats with Hot Dates, Liver and Star Bacon Skewered and Broiled, Popovers, Coffee.

LUNCHEON--Creamed Veribest Chicken in Pastry Shells, French Fried Sweet Potatoes, Bread and Butter, Orange Marmalade, Tea.

DINNER--Mock Turtle Soup (Armour's Extract of Beef), Croutons, Two-inch Slice of Star Ham Braised with Tomato Sauce, Boiled Rice, Green String Beans, Jellied Celery Relish (Armour's Beef Bouillon Cubes), Bread, Snow Pudding, Sponge Cake, Coffee.

CONNECTICUT

P. CURTIN, EDSON HOUSE, PLANTSVILLE

BREAKFAST--Fruit, Buckwheat Cakes with Armour's Star Bacon, Rolls, Coffee.

DINNER--Armour's Star Ham Soup, Veribest Roast Beef with Brown Sauce, Baked Potatoes, Creamed Onions, Veribest Mince Meat Pie, Coffee.

SUPPER--Armour's Veribest Pork and Beans, Brown Bread, Armour's Hot Chicken Bouillon with Butter Thins.

DELAWARE

MRS. G. A. SMITH, EDGEMOORE, ROUTE 2, BOX 81A.

BREAKFAST--Grapefruit, Star Ham Omelet, Tomato Catsup, Hot Cakes, Coffee.

LUNCHEON--Cream of Onion Soup, Little Pigs in Blankets (Armour's Star Bacon), Tomato Catsup, French Fried Potatoes, Iced Tea, Peach Shortcake.

DINNER--Veribest Veal Loaf, Riced Potatoes, Tomatoes Stuffed with Star Ham, Hot Rolls, Grape Sherbet (Armour's Grape Juice).

DISTRICT OF COLUMBIA

MRS. E. W. SILLINGS, 625 E. ST. S. E., WASHINGTON

BREAKFAST--Grapefruit with Armour's Grape Juice, Star Ham Croquettes, Baked Potatoes, Buttered Toast, Cocoa.

LUNCHEON--Veribest Boned Chicken, Sweet Potatoes, Gravy, Apple Sauce, White Bread, Cookies, Milk Shake.

DINNER--Split Pea Soup with Crackers, Roast Star Ham with Parsnips, Stuffed Cabbage, Sliced Tomatoes, Brown Bread, Peach Short Cake, Iced Postum.

FLORIDA

IDA C. WESTGAARD, BUENA VISTA, DADE CO.

BREAKFAST--Iced Grapes, Puffed Rice with Cream, Broiled Star Bacon, Poached Eggs on Toast, Coffee.

LUNCHEON--Veribest Tomato Soup, Boiled Potatoes with Cream Sauce, Cold Baked Star Ham Sliced, Bread and Butter, Hot Gingerbread, Jelly, Coffee.

DINNER--Bouillon (Armour's Bouillon Cubes), Veribest Roast Beef with Mushroom Sauce, Creamed Asparagus, Candied Sweet Potatoes, Tomato Jelly, Salad with Mayonnaise, Armour's Grape Juice Sherbet, Cake, Coffee Mints.

GEORGIA

MRS. NELLIE H. DUSENBURY, 997 MILLEDGE AVE., ATHENS

BREAKFAST--Figs with Cream, Creamed Chipped Beef (Veribest), Saratoga Chips, Sliced Tomatoes, Hot Rolls, Tea, Coffee.

LUNCHEON--Stuffed Peppers (Force Meat made from Veribest Veal Loaf), Light Bread, Veribest Pork and Beans, Pickled Beets, Armour's Grape Juice Frappe, Angel Food Cake, Iced Tea.

DINNER--Fruit Cocktail, Tomato Soup (Seasoned with Armour's Extract of Beef), Baked Star Ham, Creamed Onions, Squash, Tomato and Asparagus Salad with French Dressing, Bread Sticks, Fresh Peaches with Cream, Coffee with Cheese Wafers.

IDAHO

MRS. H. W. ZIMMERMAN, PAYETTE

BREAKFAST--Cantaloupe, Fried Star Bacon and Eggs, Toast with White Sauce, Oatmeal Cookies, Coffee.

LUNCHEON--Veribest Pork and Beans, Hot Rolls and Honey, Sliced Tomatoes, Potato Chips, Baked Apple with Cream Sauce, Iced Tea.

DINNER--Veribest Tomato Soup, Veribest Creamed Chicken, Baked Potatoes, Cabbage Salad, Carrots and Peas, Peaches and Cream, Cake, Coffee.

ILLINOIS

ELIZABETH M. VAN HUYSEN, 501 CEDAR ST., QUINCY

BREAKFAST--Green Gage Plums, Cereal and Cream, Armour's Star Bacon and Fried Eggs, Simon Pure Parker House Rolls, New White Clover Honey, Coffee.

LUNCHEON--Veribest Pork and Beans, Brown Bread and Butter Sandwiches, Tomato Salad, Simon Pure Doughnuts, Armour's Grape Juice.

DINNER--Veribest Tomato Soup with Croutons, Veribest Roast Beef with Browned Sweet Potatoes, Green Corn on Cob, Beet Salad, Mashed Potatoes, Simon Pure Concord Grape Pie, Coffee, Cheese Wafers.

INDIANA

MRS. L. B. KILMER, BURDICK