The San Francisco call., 1908-09-11
Why Women Get on
Streetcars the Wrong WAY

lady clerk.
That hat-why that's. sasped
the lady clerk.
Yes, 1 know perfectly well what it
is" replied the business manager. Its
an imported bag, English, of course,
the best thing of its kind; cost SIS, or
$40 at least-fne silk lining; but why
carry 1t around? cannot imagine
myself bein~ compelled to carry around
package like that. And, too, you have
otner things to~carry; muff, usually an
use of his hands. He can get on and
of streetcar without endangering
his life and the lives of others besides.
A woman always faces the wrong way
wnen she gets off a car because she
hasn't the right use of her hands,
Il thought she got off the car with
that is immaterial. You don't need
10 carry a bag, Of course. You have
His expressive features shaped them
coz CO i. sne BUSINESS manager began 10
Pockets! Wen, should say 1 have
pockets a man has?'-stilI counting.
It's so long since 1 became a grass
WIDOW, murmured the lady clerk.
Inat 1 cont know that I remember
He has," continued the business
manager. not deigning to notice the
Interpolation of the lady clerk. IA
pockets without an overcoat. Ii he
wears an overcoat there are several
more Why don't you have pockets?"
The tailors won't permit US to have
them, emphatically asserted the lady
clerk. THE ladies' tailors contend that
pockets spoil the outlines of the figure
and the lines Of the gown. That we
would stun them full and disgrace the
tailors That a coat would sag down
here and hike up there, and the gentle
art of ladies' tailoring would sink into
lnnocuous desuetude."
1t OniniOn" rQ0lipd IA b1rci-
ness manager from a safe retreat on
the other side of the partition that
the, ladies' tailors and the people who
make dress suit cases are in partner
ship, and it is time a reform in worn-
ems clothes was instituted. / suggest
that you start the ball rolling"
Upon which the lady clerk pondered
deeply.
Education begins the gentleman,
but reading: good company and ref1ec-
tion must finish him."-Locke.
THE DAILY MENU
BREAKFAST.
Fruit.
Oatmeal
Broiled Bacon, Lyonnaise Potatoes.
Johnny Cake.
Coffee.
LUNCHEON
Frieassee of Chicken
Creamed Potatoes
French Toast.
Rice Pudding
DINNER
Chicken Broth
Deviled Lobster
Flllet OF Bass, White Sauce
flashed Venison.
! Lettuce Salad.
Apple Tapioca Pudding.
. q q .
Culinary Notes
pieces of chicken left from the day
oe1ore, white sauce, few canned
mushrooms, croutons of bread.
chopped parsley, and a little chopped
ham Trim the pieces of chicken and
take away the skin, make hot in the
white sauce with the mushrooms, sea-
ana salt Serve in an entree dish, put
the croutons round and sprinkle the
chopped ham and parsley on the top.
About. Green Peas.-This vegetable
should be gathered when the seeds
are about half grown, and it should
] be cooked as soon as possible after
gathering. When the peas are thus
Young and tender they are best SIM
/ ply boiled and seasoned with salt and
| good butter. Some varieties of pea s
lack sweetness, and in this case a
little sugar in the water in which
Overlooking spoils the color and ia
voT OF the vegetable. Peas should al
ways be boiled slowly, and with the
cover partially off the stewpan. 1t is
! impossible to give the exact time of
| cooking this vegetable since so much
depends upon the maturity of the
peas, the length of time they have
/ been picked. etc Young, tender peas
will generally cook in twenty or thir-
ty minutes, and the seasoning should
be added while they are still firm and
crisp. If the peas are cooked until the
/ green color of the chlorophyl is de-