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< ^ T f Woman's World By Mair M. Morgan VERSATILE CUCUMBER S If you've never cooked cucumbers before â€" and judging by the friends ] who looked surprised when we ment- ioned fried, baked and cf earned cu- "^ cumbers and said "Tell us how," a f, great many women have not â€" now's ,y, the time to begin for at this season ^ "cukes" are both plentiful and inex- pensive. In the recipes below we've also in- cluded some rules for pickling cu- cumbers which we think you'll find easy, economical and reliable. BOILED CUCUMBERS Pare cucumbers, cut in pieces and cook until soft in boiling salted water â-  â€" about 20 or 25 minutes. Drain, mash cucumbers and season with butter, salt and pepper. i' CREAMED CUCUMBERS ' Prepare as for boiling, and when cooked drain and pour a thin v/hite sa'uce over pieces. FRIED CUCUMBERS Pare cucumbers and cut lengthwise in 1-3 inches slices. Dry between towels, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs again, fry in deep fat and drain. '• STUFFED CUCUMBERS Pare 3 cucumbers, cut in halves crosswise, remove seeds and let stand in cold water 30 minutes. Drain, wipe and fill with force meat. Place upright on a trivet in a sauce- pan. Half surround with white stock, cover and cook 40 minutes. Place on thin slices of dry toast, cut in circular shapes, and pour around Hi , cups Bechamel Sauce. Serve as a vegetable course or an entree. FORCE-MEAT FOR CUCUMBER k Half cup fine stale bread crumbs, 1 cup minced veal, 'i cup milk, 2 tablespoons butter, white 1 egg, salt, few grains cayenne, slight grating nutmeg. Cook bread and milk to a paste, add butter, white of egg beaten stiff and seasonings; then add veal. BECHAMEL SAUCE One and a half cups white stock, 1 slice onion, 1 slice carrot, bit of bay leaf, sprig of parsley, V4 cup butter, Vi cup flour, 1 cup scalded milk, % teaspoon salt, 1-8 teaspoon pepper. Cook stock 20 minutes with onion, carrot bay leaf and parsley then Strain; there should be 1 cupful. Melt butter add flour and gradually hot Stock and milk. Season with salt and pepper. JELLIED CUCUMBER SALAD One pint grated cucumber, salt and paprika, 2 tablespoons oil, 1 table- spoon gelatine, 2 tablespoons cold water, 5 halves walnuts, watercress. Grate enough peeled cucumber to ihake one pint and season with salt, paprika and oil. Add gelatine, sof- tened in cold water, to heated cu- tfumber mixture. In bottom of each riiold place half a walnut meat and pour over mixture. Cool and when hardened serve on bed of cress with mayonnaise sprinkled with paprika. CUCUMBER-STUFFED TOMATOES Peel as many ripe tomatoes as you tiave people to serve. Remove hearts and set shells on ice to chill. Pare cucumbers, chop them coarsely with tomato hearts, season with French dressing, salt and pepper and fill lightly into tomato shells. Serve on lettuce with French dressing or may- onnaise. SWEET PICKLED CUCUMBER One dozen ripe cucumbers, three pounds sugar, one quart vinegar, 2 tablespoons mustard seeds, 1 table- spoon each cloves, and stick cinna- mon. Peel cucumbers, cut in two lengthwise, scrape out seeds with silver spoon, salt and let stand over- night. Draii) and dry cucumbers. Hake a syrup of sugar and vinegar. Add musitard seed and also whole cinnamon and cloves tied in a bag. Uoil cucumbers in this syrup only a few moments until they are gla.ssy. They must remain crisp. Pack in jars and cover air-tight. CHOW-CHOW One qt. very small cucumbers, 1 qt. large ripe cucumbers cut in small pieces, 1 qt. green tomatoes, sliced, 1 qt. onions, sliced, 1 qt. small on- ions, 1 qt. cauliflower, 4 green pep- pers (seeds removed) cut fine, 1 cup salt to 4 qts. water, 6 tablespoons mustard, 1 teaspoon tumeric pow- der, 1 up flour, 1% cups sugar, 3 pints vinegar. Mix first 7 ingredient.^ cover with salt water and let stand 24 hous. Heat brine slowly until vegetables are thoroughly scalded and then drain. Mix flour, sugar, mustard and tumeric to a smooth paste with 1 pint of the vinegar, pour gradually on the remaining quart of vinegar heated in a double boiler. RIPE CUCUMBER PICKLE Cut cucumbers in halves length- wise. Cover with alum water, allow- ing two teaspoons powdered alum to each quart of water. Heat gradually to boiling point, then let stand over slow heat for two hours. Remove from alum water and chill in ice water. Make a syrup by boiling two pounds sugar, 1 pint vinegar and 2 tablespoons each of whole cloves and stick cinnamon (spices tied in piece of muslin) for .'5 minutes. Add cu- cumbers and cook ten minutes. Re- move cucumbers to stone jar and pour over the syrup. Scald syrup three successive mornings and return to cucumbers. UNRIPE CUCUMBER PICKLES (gherkins) Wipe 4 qts, small unripe cucum- ers. Put in a stone jar and add 1 cup salt dissolved in 2 qts. boiling water and let stand 3 days. Drain cucumbers from brine, bring brine to boiling-point, pour over cucumbers and again let stand 3 days; repeat. Drain, wipe cucumbers, and pour over 1 gallon boiling water in which 1 tablespoon alum has been dis- solved. Let stand 6 hours, then drain from alum water. Cook cucumbers 10 minutes, a few at a time, in one- fourth the following mixture heated to boiling-point and boiled 10 min- utes: One gallon vinegar, 2 sticks cinna- mon, 4 red peppers, 2 tablespoons allspice berries, 2 tablespoons cloves. Strain remaining liquor over pickles which have been put in a stone jar. As Grierson Reached Ottawa Retracing from the European side Col. Chas. Lin<ibergh's west to east flight of last summer, John H. Grierson (left), of the Royal Air Force, is shown here being greeted upon his arrival in Ottawa to complete his flight over the Atlantic to N'oich America by the shortest route possible. His first stop was at Reykjavik, Iceland, 1,000 miles from his starting point in England. He used a small Fox Moth sea- plane. of the stockings â€" forms the body of the jumper. Cut up the seams, lay each flat, join at sides, also at top of sides for arm holes. Cut out round for neck, put in sleeves, and finish neck and sleeves by turning in and feather-stitching. A PIECE OF PUMPKIN To keep cut pumpkins and mar- rows from becoming mouldy keep handy a piece of notepaper or any paper with a good surface, brown will do. As soon as you cut the pumpkin or marrow seal up the place ijy covering it with paper. The moist beads which ooze out will serve as glue. Do Tiot use a porous paper, as this would be useless. The soft seeds may be taken away as welj as the pulpy part, and if this is done cover the space with paper. Then put the vegetable in a very dry, warm place; the sun will not injure it, but on no account allow rain or dew to get on it. Treated this way a pumpkin or marrow will keep from two weeks to a month. CAST-OFF STOCKINGS It is quite possible to make a very satisfactory child's jumper from a pair of old lisle, silk, or wool- len stockings. Cut off the feet, ge- nerally the only part that is worn. These will not be required, but will do to clean brass. Cut off enough for sleeves from narrow or ankle end of stockings and lay aside. The part that is left â€" that is, the tops DELICIOUS FRUIT â-  Peaches are a gift of the gods that should be featured on the menu three times a day until they become out of season or out of pocketbook reach. This luscious fruit is perhap.? best in its natural state. Yet at breakfast time when you have them sliced with sugar and cream, they seem just per- fect. In a smooth mousse or ice cream they're a dessert fit for a king and as for old-fashioned peach shortcake made with a biscuit dough and fruit with plain or whipped cream poured over all â€" well, words fail. Yet, if possible, a little better and certainly lighter for an early fall meal is Peach Bavarian Cream. The recipe below is that of a famous New York woman chef: To make it, you need: I cup peach juice, 1 cup sliced peaches, % cup sugar, 1 cup milk, 2 tablespoons gelatin, 1 cup heavy cream. Soak gelatin in 4 tablespoons of cold water. Put milk and sugar in double boiler on stove. When hot add gelatin. Strain and set to cool. When it begins to thicken add peach juice, stir in gently. When cool fold in heavy cream which has been whip- ped. Line mold with sliced peaches. Pour in mixture and set inside re- frigerator until needed. Serve with additional peaches and whipped cream. to make this sweet pickle. For plum conserve, take 5 pounds plums, % cup hot water, 1 cup seeded raisins, 1 orange, 1 lem- on, 1 cup nut meats, 4 pounds gran- ulated sugar. Wash- plums and remove stones. Put fruit, raisins, hot water and sugar into preserving kettle. Bring slowly to the boiling point arid sim- mer gently until plums are trans- parent. Add nuts and cook ten min- utes longer. Pour into hot sterilized jars and seal. The orange and lemon are washed and cut in thin slices and added when the mixture has simmered twenty minutes. Or they may be omitted. CHINESE BUDGET China's military budget for the fis- cal year ending July, 1923, is about 1102,000,000. Chinese Women Revolt At Ban on Bare Legs Peiping, Chinaâ€" The latest edict t* emerge from the Mayor's officeâ€" that prohibiting: women from appearing in public bare-legged or with bare fact â€" haa raised a considerable amount of opposition in the various women's organizations of Peiping. The mem- bers of these organizations regard the prohibition as an attack on their personal right.-i. Joint meetings of various women's clubs have been held and methods have been discused whereby the Mayor can be persuaded to revoke this latest order. The measures adopted have been along the same^, lines as a propaganda campaign in* favor of bare legs and feet for Women. In the first place, it is pointed out, the practice is beneficial to health, Vhe sun soon tanning the legs and piling thoBe tanned in a better pos- ition to resist illness. Secondly, a campaign in favor of bare and exposed legs would mean the deathblow to foot-binding â€" a practice that stiU lingers on in Peiping. The third point brought up is one for moral consideration. Those in favor of bare legs declare that, if the Mayor is determined to raise public morals, he should start with bathing costume reform and mixed bathing in the public pools. The Mayor of Peiping has long been noted for his "purity drive." During his tenure of oflBce in Shang- hai, many "moral" reforms were in- stituted and soon after assuming office in Peiping the Mayor closed all places where Chinese dancing girls and waitreses were employed. PARENTS HAVE BEEN "GOATS" FOR CHILD-TRAINING FADS Here's Psychologist Who Says We Pay Too Much .Attention to Problem Youngster EUCHERED PLUMS •And speaking of peaches, what about plums? Few housewives do real real justice to this pleasantly tart fruit, which makes such fine relishes for use in late winter when appetites begin to get a bit jaded. Euchered plums, for instance, are delicious with roast pork for winter dinners. The recipe calls for: 9 pounds of plums (preferably the large dark-blue ones). 6 pounds sugar, 2 quarts vinegar, table- spoons cinnamon. Wash and dry plums. Boil vinegar, sugar and cinnamon for five min- utes. Pour over plums and let stand twenty-four hours. Drain off liquid and heat to the boiling point. Pour over fruit and allow to stand for an- other twenty-four hours. Do this for three more mornings. The last morn- ing simmer fruit and juice for twenty minutes and seal in hot sterilized jars. It takes five successive mornings HOUSEHOLD HINTS Bread Cntmbs Near your bread keep a glass jar and after cutting the bread for the table clean of the crumbs and place them in the jar. This will keep you supplied with crumbs for cooking. To keep bread crumbs from becom- ing rancid when placed in a glass jar put a piece of cheese-cloth over the opening of the glass top. Carpets If you want to give new life and color to your carpets, do as your grandmothers did and pour a httle ammonia into a pail of water, and wipe over the carpet with a cloth wrung out in the water. Simple but effective. Needle A needle will slip in and out of stiff material that is being stitched if run through a piece of soap before being used. Pastry To make pastry brown use milk for mixing instead of water. Rust To remove rust from the gas stove, rub over with a cloth dipped in lin- seed oil. Starch To prevent a skin from forming on the top of your boiled starch, place a cloth over the basin as soon as the starch is made. Thimble A thimble placed at the end of the curtain rod will cause the rod to run easily through the curtain hem; but care must bo taken not to tear the curtain by pushing too roughly. Woollies When washing woollies ard blank- ets add a little soap to the rinsing water to prevent articles from dry- ing hard. Modern parents are scared to death of their own children and It's all the fault of the big. bad psychologists who have made a bugaboo of complexes and. conditioning. That's the opinion, anyway, of Grace Adams, Ph.D., and well-known ohild psychologist, who has taken up the cudgels for poor frightened par- ents. "I don't think children are suppress, ed very much today â€" in fact I think lots of them are not supressed enough." confesses Miss Adams, who has done a great deal of work with problem and abnormal children as well as normal ones. Incidentally, she is an attractive dark-eyed woman with a drawl, and looks niuci younger than her experience would lead you to ex- pect. "Certainly [ feel we are handling the problem child thing all wrong," she went on. "The emphasis is too much on the child. What the problem boy or girl needs is to And a place for himselfâ€" to adopt himself as quickly as possible to a world In which he must sooner or later learn to take a slightly Inferior position. "Instead, we focus attention upon him and make him the centre of everything, thus giving him an entire- ly false idea of what his later life will be like. " Miss .A.dam3 thinks uhat perhaps It was necessary to swing too far to the left on this question since a few generations ago, parents swung Just as far to the ri^; but she hopes the balance will be restored before greater damage is done. URGES PARENTAL FREEDOM "I think it is high time parents stood up tor their rights, ispeciflcally for the right to raise their own chil- dren exactly as they want to," she asserts, planting the banner of free- dom of government for parents squarely in place. "I would honestly say that tor the past decade mothers of young children have been more and more the credu- lous and uncomplaining 'goats' for the child training experts. Goodness, even the names were enough to frighten an Inexperienced parent out of several years' gro^'th. "There were psychologista. psycho-analysts, mental hygien- ists, mental testers, food experts and a lot of others, all talking lengthily and dolefully about subnormal under. nourished, problem, badly conditioned and complexful little ones until par- enthood became one long racking an- xiety. "Well, that's wrong, because it ought to be a pleasure and pride, and I'd like to see it restored to its an- cient estate. Men and women actu. ally had a mucih easier time being parents in the old germ-ridden days than they do in these fine hygienic times. And that seems a little ridicu- lous." RECIPE FOR PARENTS. Here's Miss Adams' recipe for nor- mal parenthood: "Forget the theories for a while and stop worrying. Under. stand that your child is a normal and ordinary human being, and try to train him to continue being one. "Remember that unreasonableness and selfishness are just as normal to childhood as baby teeth and tiny bones. Don't try to reason with a child. If he asks you a question, you give him an answer and he keeps on ask- ing, that means he's learning to nag, so make him stop. And quit nagging yourself if it's from you he learned it, as it probably was!" Diseouragingly enough. Miss .-Vdams insists that from her observation, the people children like best are the mar- tinets, not the sweet, kind creatures who let them have their own way all the time. She made some notes over a long period once of the playful habits of children in a city areaway She discovered that the persons they imitated in their games were invari- ably the disciplinarians. They were al. ways being the mother who slaps het baby, the teacher who says "Now yoo learn your lessonsl" or the policeman who shoves everybody out of the way. Miss .\dams' theory about this pre- ference of children for iininistakabl* authority is that they dislike uncer. tainty and yearn for the sense of so. ciirity which the strict disciplinarian gives them. Ml 'I I AND lEFF- By BUD FISHER < » , COMe ON- , _ ON BOXOTORIUS- >- «- â€":js i