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4 Ocean Air Liners Must Provide Comforts, Says Conunander Byrd •Seadrvmes and International Weather Service Must Precede Regular Ftights. He Declares â€" Looks for Giant Airplanes With Roomy Gxbins in Wings N»w York â€" Commander Richard E. i ered m^ust b« established ; floating "BjTd Eee« the tmuisoceanlc airplanes ' lauding fioWa mu»t be buWt at Inter- â- of the fttture as great multimotored ; vais across the ocean, and giant air-' U.S. A!R HERO AT OTTAWA «hip6 â€" possibly with aa many a» 10 engines â€" co large that Uvere may be two tiera of cabins in tfa« wings. P'laJvsB must be developed which will be seaworthy it foroed down, and at the sa,me time, commodious and com- The day that will such air- ; fortable enough to attract x)atronage. plattess or any others, in regalar eer- ' "Our goTeromeniad weather bureau vlc« acro«8 the Atlantic^ however, he [ hae made a ecleai-oe out cil weaUwir writes in an article to be published in j prediction for this country," he con- Popular Science Monthly on July 2, U , tinu^s. "But we Itnow rela.tively t'tt'.e not nny near to-mcTrow, but wiU pfob- ' about weather conditloois ov&r the ably bo yearb hence. | 'It wiU bo f omo 20 yeciTs in my o^)ii:i.'or/' th» article rs'at'n, 'beittere ocean. '•Ve8s«il» in possag'P- regularly submit Cheir toeteoroglcai data to cur navy regular commerciai firansattamtic air hydrographic office, but thts ia far servic-e is cu'tabHshed." I from enoufrh on which to base com- "No average passongcr, he eays, de- ' mert-lal flying. Such report* are based" sires to umioffcO th« discomfort of only on spasmodic oijearvaitions taken Toore than 30 hours aJoSt im present- ; at ssa level. Depthot fog, height of day airplanta. As with. steamers, the ; wind dieturbanicej, thicknesa of cloud reme^iy for thlg condilloti wiil lie In , fcirmatloras and the like have never larger and la>rger pianei. j been gathered "Much will have to be dooa tn the J ."i.f ocean flying Is to be practlca- way of personal service," he declares."! lil.(>4,a contlnud'ng wcaCher service will "Meals can be served and nxpsi taken, have to be establieh'sd. with large cen-. but in the day and a hai* crosaing the j tral receiving stations at New York, pticeoiser wi-U have to be warmed and London and Paris, fed and entertained If his patronage "There will have to be landing sta^ Is to be kept. i tJons ailong t}ie way. Lindt>ergh has "The Germans, in partlcttlor, have eipneased hia favor of great floating gonia we-M ahead with tlie design of ; haagars anchored in . the ocean that passenger plaiLej. They are building I would, in effect, be man-made is>lands a miaohine that utilizer the wiog space ! pjrovided with food su'pplies, sleeping for paaK-nger caWas. Thia means a ; quarters an wireless station. wing 6 to 10 fea-t thick. At first thoaght. such a condition would aeem detrimental be'caase xf taace. "But it is the vacuum aJbcv^ a wing rather than tbe pui*h of air under It that stands for lifting power. There- fore a deap wing front is really bene- Hia Excellency Viscount WUllngdon and CoJ. Lindbergh. "The idea Is sound. As scon as the proper engineerias skill gets behind wing rests- 4 the move and funds are provided, they can be buUt. There alao will hare to be fast patrol cnafts to act as light- ships and res'CUie units^" Of the two previau« transatlantic A^ts this year Commander Byrd sayB ficial. Th3 trantsatlaatic plane of 1950] that "aJl of us who look fiorward to may have wing* thick emough for two tiers of cabin and stowage spaces." Bofors- regular ocean air llnesi can be- come an actuality, Commander Byrd, writes, an international weather fore, casting service covering flying altitude oonidttcns over the Atlantic as thor- ooean flying In the future" have ex- amdnsd every detail of the weather records Lindbergh and Chamberlin bi-ought down with them, "for theirs \s the first complete first-hand list of conditions obtained over the Paris- New York route, within a limited oog'hly £s land conditions ar* now oov- psriod of time." EGGS IN VARIETY Six Delicious Ways of Serving Our Standby Occasionally, I have heard a young woman say that the only cooking she knew how to do was to boil eggs. I have thought to myself that it was aulte unlikely that she really knew how even to do this, because the most delicious boiled eggs are" not really- boiled â€" they are coddled. While there is little difference in the digeslibility of boiled and coddled eggs, there is great difference in tlie texture, as the latter are so much more tender. Per- haps the best that can be said for the process, however, is that It is easier to coddle an egg than to boll it. I hare learned that by experience and have found that the simple method as given on this page, is sure to produce a result wh/ch ts the stuna time after time. While nothing can be better than re«11y fresh ^ggs of delicate flavor cooked "plain," there afe many ways ifn which they may be used in combina- tiou with other more highly flavored materials which add a new interest to one of the most nutritious as well sls cnc cf the most delicious foods fur- nished by nature. Savory Eggs C '. bard^ooked eggs: 2 tablespoon butter or drippings: 1 cup minced dried beef; 2 tablespoons flour: pep- per: 2 cups milK- Sloit butter ilk frying pan, ad finely minoed driei beef and cook two cr three minutes. Sprinkle with flour and Stic uutii sUglttly brown. Add milk and pepper and stir until smooth. Itcil one minute and pour over eggs M'hl''h have been cut in half and plac- ed on toast. Coddled Eggs 1^'itl' sauce pao-.-With water and bring to Ih)I1. Place eges In water, being sure that they are completely covere'l. Cover and set at back of stove where water can not boil and let stand ]'ist twice as long as for boiled eggs. A three-minute boUod Hi wUl be a six- minute coddled egg. To hard-cook eggs, place In cold «at«r. bring to boll, let stand thirty minutes, or place in botllng water and let S'tand an hour. Corn Scrambis ^ lt>. bacon:- S eggs:^l can com; 1 cup milk; salt: pepper. Fry bacon and cut In pieces. In pan with about two lableeipoonfuls of taf.~ Beat eggs slightly.. add *!'.« and corn, and cook over low heat un- tu creamy and thick, 9U>rring all the time. Add seasoning to ta»ts and serve on toast or on boiled noodles. Baked E^ggs With Onion Sauce 6 eggs: 3 tablespoons butter; 3 table- spoons flour: 2 cup miilk; ^ teaspoon salt; pepper; 1 cup chopped boiled onions. X Melt bt^:ter, add floor, stir until smooth, add mMk and seasoning, bring to bollv stirring constantly until thick, add onions. Break egjt Into well- greased baking dish or Smo individua.' dishes and cover with aaucs. Place It a mjbdemte oven (360 degress F.), and I>ak4 (about RTteon talnutes) until eggs are k«t Ths recipe for sauce may be used for Onlcn Soup by adding two mors cup* «( milk and mom Mtsontng' Eggi In Potato Nsst I «uart m«sk«d potatow; t «li099«d onion; 2 tablespoons chopped parsley; 6 eggs; paprika. Left- over potatoes may be used It enough hat milk to make them soft and creamy is added. Add pars-ley, onion, and more seasoning if needed. Arrange potatoes in greased baking dish aud make six Indentations in top. Into each drop an egg. Sprinkle with paprika and bake in moderate oven (350 degrees F.) (about fifteen mJn- atee) until eggs are set. Stuffed Eggs Salad 6 hard-cooked eggs, minced; 2 sar- dines, minced: 1 pickle; salt, pepper, 1 ^teaspoon mustard; vinegard to mois- jten, _ ' Cut eggs In halves and remove yolks. Rub yolks to paste with fork and add other ingredients. Beat well and refill iialved white*. Serve on cabbage or lettuce leaves and garnish with radishes or sJtced beets. A spoonful of mayonnaise cr boiled dressing may be served at the side or the dressing may be passed. Two slices of dried I beef may be minoed and. used Instead of sardines. I^vc Spoiled Food» in Summer Cost Housewife Big Sum If the ordinarily economical house- wife will s>tudy the spoilage of foods during the treacherous weather of summer, she will be able to effect kitchen economies that will be surpris- ing. Farm and Fireside points out in giving a list of methods by which spoil- ing often can be prevented. (Counting sUce» of ham wasted be- cause of mold will give some Idea of how kitchen losses <;^ run into im- portant figures and the condition can be prevented easily by covering the cut end of the ham with a cloth wrung from vinegar. Hot fat poured over the cut will aleo keep the meat fresh. j The vinegar soaked oloth Is a valu- i able weapon against other spoilace as ! w«U. When fresh meat is brought I'titm the butcher's It should be wrap- I ped in a doth treated with vinegar I and placed on x^atea in the coolest spot to be lound. The clotii can bs Kept moist by allowing one end to lie I in a saucer of vinegar. Left-over meat ca<i be saved in the same way, but sboitld be reheated before serving to destroy the flavor ot the vinegar. If additional heating will make the meat over-done, it can be wrapped in a moist cloth just before setting it In the oven.- The vinegar cloth Is also I elective when wrapped about cheese', as It will keep it fresh and moist. Another sugg^stiom for" the house- w Ife who has no cold storage facilliioB, is tio pound ip.to fresh meat the proper amount of- seasoning when It Is re- oeired. I^osaee from spoiled bread- in summer are also far greater thin usu- ally believed and there are a number In saving It. Freshly baked loavea shoidd be put upon a wire tray or other detioe that qjermits the circulation of air all around them, and waxed paper wrappers Is an additional safeguard. Bread boxes should be." washed once a w«ek and set in the sunshine for an hoar. OcoaaiosaUy a loaf wIU became moMy dMvite the bsst of care The outer poFtiooa can be cut olTand the ktat rahaatsd to fneeban it Bread that ha« baoAna dry caa be utUiz»d If motvtMMd, wrappad In a paper bac and rahaaM la 1 »od«rat« orta. COOL DRINKS FOR HOT DAYS By Julia Wolfe. If you have unexpected visitors, it Is sometimes a problem to provide quickly "last minute" drinks. These four recipes given hero will aid you at Just such a time. Currant Cool. , Four tablespoonfula of red or black currant Jelly, one lemon, one quart of water, one ounce of loaf sugar Rub the yellow part of ths lemon rind onto the loaf sugar, and put in a pitcher. Bring the water to a boil, pour it on the loaf sugar, and stir until It has quite dissolved. Add the Jelly and the strained Juice of the lemon. Stand the pitcher in Ice water for a few minutes before serving, or If you have no ice, let pitcher stand In cold water/ for a much longer time. Lemon Syrup. Lemon syrup is another delicious drink. Put half a pound of loaf sugar, half a pint of water, halt a large tum- blerful of strained lemon Juice, twelve drops of essence of lemon. Put the sugar and water Into a saucepan and boil gently for ten- minutes. Strain Uses of Rose Petals There are many uses to which we can put rose leaves after they have served their ornamental purposes. To candy them, cook sugar and wa- ter to the sugar stage and carefully dip the rose petals, which have been washed and spread to dry in a cool place. Let them cool on a big platter, and when they are cool and sugared put them away between layers of waxed paper. Of course, they can not he kept indefinitely, but are delightful for candy or cakes. Rose Flavoring. Fill a bottle with fresh fragrant petals, Backing them down well. Pour on pure alcohol to submerge the leaves. Cork tightly and set in a cool place for several weeks. Strain and use as other .flavorings Rosa Syrup. Cut fragrant rosea in full bloom, pick In early morning with the dew still on. Pull out petals and spread on trays to prevent mildew Keep out- ting the roses and drying them In this way until there is just enough for a Jar of preserves.- Put In preserving kettle with just enough water to cover, and cook until leaves are ten- the syrup . Into a pitcher and leave i der. Add sugar, pint for pint, and until cool, then add the strained lem- 1 cook untM It forms a Jolly-liks syrup. on juice and tlie lemon essence. When Pour into Jelly glasses. AVhen ready quite cool, bottle, cork securely, and to use, a teaspoonful gives a delicious keep in a cool place until wanted. A flavor to a cake or pudding sauce. dessertspoonful in a glass of water makes a refreshing drink. Lemon Barley Watsr. Two lemons, two ounces of sugar, four ounces of pearl barley, one quart of water. Wash the barley, then put It in a saucepan, and Just cover with cold water. Bring to a boll, boil for three or tour minutes, then strain off the water. Put the barley ia a Urge Jug. Rub off the yellow part of the lemon rind on to the loaf sugar ,and add this to the barley. Pour over a quart ot boiling water, stir to dissolve the sug- ar, and leave till cool. Stir In the Juice ot the lemons. Strain into glass- es and add a bit ot crushed ice. Strawberry Cream Soda.^ Put the fruit in a round dish, and crush with a wooden spoon. For every quarter-opund ot fruit sprlnlUa on a dessertspoonful of sugar and halt a teaspoonful of lemon Juice. Le^a for one hour. Put a tablespoontul ot the crushed fruit in each glass then a heaped dessertspoonful of ice cream. All up with soda water, stir round and serve. Whipped cream may be added. Cruelty to Patriots. "What Is your opinion of aviation?" "I don't know anything about it." answered Senator Sorghum. "But I'm afraid of it. It all the ovations are > going to airmen, wa statesmen may as well take off our coats and learn to fly." â€" Washington Star. TWO VERY-GOODS Every farm garden should have a good asparagus bed and every man. woman and child on the farm should enjoy as-para^us. Did you ever try Asparagus Supreme 1 bun<(di aaparagus: 1^ cup rich white sauce; ^ cup bread crumbs; hi cup chopped peanuts. Cook the asp&ragua, cut In one-inch l-evigtlia. . SUghtJy brown orumbs and peanuta in butter. Plaoa a layer of tlio floely-obopped peanuts and crumbs In the bottom of a baking dlah add a layer of a«aa«gua and cream sauoe.' Repeat uatU aU le uaed having a layer crumbs on top. Sprinkle top with grated cheese and cook in oven until cheese ie melted and orumte brown. Rice au Qratin Cook one-half cup of rice In 1>4 cups bofling saited^water. ^.Uae double boil- er. Rloe sbowid be wbode and dry. Place In a baking dledii and dot with butter. Prepare bbe toUowing sauce: cut up four siloes of bacon, brown, ad- ding some chopped onion. Add two tablespoonftUs grated cheese, one- fourth cup tomato Juioe^ pepper and salt and one cup cooked peas. Sim- mer all tagether for a few minutes. Pour sauce over rloe, mix lightly and btowa in oven. Barber â€" "Shall I cut your hair close?" Co-ed â€" "No â€" stand off as far as possible." Fashion Notes Delicate pastel shades, popularly , described as "the paradoxically so- Iphisticated baby colors," are^tha most i favored tones for summer wear. While I the shades are not limited to dreeees j for any age, they are particularly de- lightful In youthful frocks. j One example shown In the Woman's Home Companion gives the effect of water lilies in a sea of tulle. The bodice Is made over a silk slip and Is curved at the top like a Valentine heart, double tuUe continuing over the shoulders, giving the appearance of a sheer yoke. The skirt Is formed of wedge-shaped pieces of tulle with grathered ruffles on the bottom of each, edged with sUver. When in motion the skirt shimmers like rippling water in the moon!!ght and the effect is elghtened by two water lilies nest-. ling in the folds. The lilies catch the two ends ot a softly draped satin sash, partly showing the reverse side of con- trasting color. I Blocked linens, also In delicate tones, give the desired crispness for summer wear, simple, conventlonalj charm being added by piping with' -whits bias bindings, whit© collars and, cuffs and white ball buttons. Boleros and bolero effects are widely ! favored In Summer fashions and can be carried out in summery colors In a variety of liglu-welglu. washablo mate- rials such as georgette, chiffon, crepe de chine or light cottons. One charm-, ing suggestion of this type Is of beige chiffon with ecru Margot laoe for after- J noon we«r or black ChantillT lace with ' black chiffon for evening. The wide , lace appears around the bottom of the skirt and Is puffed at the bottoms ot the long sleeves. V How to Make a Garden Pool 1 Two feet Is a good average depth for a water garden, aud the substratum of the pool must be solid, as a leak can be most disastrous. The location Is of course a question of individual taato, always provided that there Is plenty of sun. Ooldflsih can be Intro-, duoed to eat the mosquito larvue. Gravel, rough stone, or brick may be used In the construction. Puddled; olay will also make a water-tight basin. ' Where clay Is used, four Inches will be found about the right thickness (or the sides. The bottom should have a final ' covering of sand. The sides of shallow pools with clear water may be painted , light blue or green. The dark pool is the most successful for reflecting flow- ers and foliage. Brick makes a good lining, but it absorbs a certain amount! of water. Over the brick, an inch ofj Portland cement may be laid. A two-, inch overflow pipe will be adequate in most instan-ces, but four lucbes may be the wiser choice as the smalled size is more likely to bocemoo chocked by floating substances. When cement is us-ed, it should be painted, or the [ -water should be drained off a tew days after it has been introuced into the| pool, for it will bet'ome so caustic after: It lias stood a few days that any ani-l mal life which is Introduced will very \ socn die. « Oul, Oull Englishman â€" "Uncle Sam's soma piK, eh?" Frenchman â€" "Wee-wee." A DISTINGvJiSHEO VISITOR Arrival of Mademoiselle Hortenso Carlier. daughter of Sir Ceorco Etienne Curlier, as Canada's guest ot honor at the celebration cf the Diamond Jubilee o( CaUaderBttoa. Tit for Tat. I A prominent offlciul of the tele- 1 phone company was rudely aroused from his slumbers by the ringing of tho telephone. After bruising his knoo on a thair, he reached tho 1 'phone. '•Hello!" he growled. "Arc you an oClcial of tho telephone 1 company?" asked the voice. "Yes. What can I do for you?" "Tell me." said tho voice, "how it feels to get out ot bed at two o'clock to answer a wrong number." HIS HOUR OF NEED S. E. McCuhey Mrs. Dunn, a young married wemaa In her twenties, sat strwtn,-: on her plaxza one hot day in June waiting for her six-year-old sou to come horn* fi-om school. H*re he was now! Gaming down the street was • sturdy little flgure hurrying along;/ seemingly intent on his destination. f " 'Lo, Ma," said Tommy Dunn sobei* ly to hia mother as he climbed tba piazza steps. "Hello, Sena}-." was the smiling re» sponse. "Did you have a good day?" To her surprise lier small son passed' quickly into the house. She vms about to follow when two boys, a little older than Tommy, paa» ed by the gate and looked Impvdentljr at Mrs. DuntL "Guess he »x>nt tie a can to JilraJ GPBiene's Ponjeranian again." said one in a loud voice. So that was it! That was t^e rev .son Tommy had- gene into tlie houaa •JO quickly. Aft«r all she had told hin» about k-eeping away from the Phtuam boy3. here he waa again mix-sd up with tbem In a scrape about which they wanted her to know. She hurried into the hous« and found Tommy lying face downward on the bed. "Tommy." she began sev-erely, "haven't I told ycu time and trma again to keep away from these Put- nam boys? Answer me!" "Yes, Mother," muttered Tommy. \ "Did you tie a can ta Mrs. Grvene'e Pomeraniaa?" Tommr dug his face Into the bed- clothes and said nothing. "Just wait until your fathar cornea home . . . ." "May 1 come in, Mrs. Dunn?" a voice caKed frcm the other side cf th« screen door. "O, Miss Brent. I am glad to see you," and Mrs. Dunn hastenal to open the door to Tommy's teacher who must pass their gate en her way to and from sahool. "I've just been 3vc<!ding Tommy fcr being with the Putaant boys." "Let's talk on the piazza." Ea!d Miss Brent quietly, and both women left- the room. Miss Brent began the conversation. "The Putnam boys caught Mrs. Greenes Porae-raniaa and asked Tom- my to hold it. fcr seme reason or other, and when he was li'jing so, they tied lihe can to t!:e dog's tail and tiien shoved hl:n out of Tommy's arms. The dog t-jlii away." "Why didn't Tommy teJI meT' asJi- ed the exasperated ir.o;her. Miae Brent c<)iuinu.;il. "I have sye-a Tommy try to avoid thoea boye without getting into trou- ble, but thfv contrive to get him mixed up in all their ntischlef. Thijy swear him to secrecy, and, M:-s. Uunii. those same boys hav.a discovered that you beHeve tliem when they tPli you what they wlsl! about Tommy. C«:i yo»i understaa-J the i;o£-itlo!i hi whivii they place Tommy?" Mise Brsot was hardly piv-psrod for the move Tommy Dunn's ini;thet made, but she sat th-ere quie:ly a^ Mrs, Dunn hastened cut cf tlie yani and down tho read to the Putnam's wbsn she to!d lie whols story to the Put- nam boys' mot-tier \s-!;o toM lior shs didn't believe a word Srhe said. That was tliLU! Th^s nioth-.r who had the whole nslghbortuwd complain- ing about her boys, d-e-fend-ea them unheard, whilo the mother of oai ot the finest of boys had waverel in her faith and ijnLVrstandiug. Had h-?r son sensed t3iat? She almost ran ht>nie. Miss Brent didn't miud it a tiit whcs M-ns. Dunn passr'ed hf»r on her way inta the houee as thougli siie n-avsr existed, luit siie hearxl h<;T: 'Tftmmy. Sonny, aiTWa.ys tel Alothet everything. No matter what is said ot done to youâ€" t_«ll Mother so ;:s slie'U unders-tand. M<-ther is yoiii beet friend, ever and always. I mus; than! Miss Brent ..." But Miss Brent hod gone. Canadian Rugs While the New Kngland stales are popularly thought to be the section that produced the most and the flnest hooked nigs, the belief is to say t:ie- least a debatable one. .\uy porso:i who is familiar with the work of the rug makers of the Canadian provinces realizes that they have in many c.ises. It not on tho whole, set a standard that is much higher than that reached by their sisters of the States. Not only in the better quality ot material used, but in a (Incr taste in the choice and grouping of colors does their work e.xcel. The coarse all-wool yarn found in a large portion of their rugs is far more durable than woolen rags, the best matrvlal em- ployed by New Knglandors. There is so clear a suporiority in the Canadian execution that I have come to assume, when c.itohins sight of an especially fiiie piece, that it camu over the line. The chimces are ten to one or better that examination proves such is Uie case. If the Provincial makers learned the art from those of the Suites, they were spt pupils who soon became more skillful than their teachers. While holding to ail tho fundamentals of the craft. Please notice the "It" In the last preceding sentence. Has anyone given' us proof that hooked rugs were first made in New E^land? â€" N.Y. Kxchauge. Out Where the West Begins. "Chief." askod a visitor in Fort Mink, "can you tell me where I buy soma ot those Indian beadwork" "I got m*2<> from » mail-orcDk.- h-)use In Rochester. New York. â€" MMiStUlf Courier-Joiircal.