davidaulloa/AmericanStories huggingface dataset:
The Washington times., 1927-04-18

and household equipment, books,
baskets, and all these minutiae so
irresistible to children of all ages
may be purchased very reasonably
at favor stores or by catalogue.
The other rooms for the party
were lighted entirely by candles
OF the prevailing color scheme.
Centralize the effect of any dec
orative scheme. A few glowing
Chinese lanterns, or one or two
lovely bowls of flowers which the
little hostess has chosen, will ap-
peal to q child's eager sense of
loneliness more than wards and
festoons Of paper and confetti.
Menus for children's parties must
be simple but festive. Most child
rem under IL have an early simple
meal at night, and for this reason
1t seems wisest to let an afternoon
party end with q light supper, such
as clear broth or creamed soup with
croutons, creamed chicken in rame-
kins or eggs in some form, jelly or
honey sandwiches cut in enticing
shapes or made in layers to look
like cake, and the inevitable ice
cream in molds, layers, or wrapped
In packages. with a light sponge or
angel cake for the browning glory.
Color schemes in party menus
may easily be worked out with q
little thought, and where Nature
fails. 1t is always possible to use
little harmless vegetable coloring
matter. Suppose your young hos
tess has chosen green and yellow
for her spring birthday party.
Serve first clear chicken broth
made from fat fowl, in the
preparation OF which the feet have
been used. These will impart a
bright yellow tinge to q carefully
strained broth. Line shallow small
ramekins with finely minced spin
ach, cooked under cover with very
little water, and fill the nest with
some shirred or fluffy scrambled
eggs or yellow souffle. Sand
witches may be spread in alternate
layers Of green mint jelly and orange
marmalade. French ice cream with
a green cherry, or pistachio ice
cream topped with some grated
lemon rind or yellow gumdrop
may be used. Choose q golden or
sponge cake with a white mountain
icing delicately tinted green, sur.
mounted with soft yellow and green
candles.
Cream of spinach soup lends an
honest green tinge to any menu.
In preparing this, be sure to put
the spinach through a very fine
strainer and use the green vege.
table liquor. Tomato bisque starts
off pink party, and a clear to-
rnato broth will help out a red
menu. Tomato jelly not too highly
seasoned. on a bed Of green with
a dash of golden mayonnaise and
a thin ring Of red pepper, lends
itself to a variety Of color schemes.
In season there are pink water
melon balls and green seedless
grapes for older children. Rasp-
berry and strawberry juice will i'm
part delectable pink tint to
punch, ice cream and frosting. Or
anges are useful for introducing
color combinations.
BY all means go into executive
session with the small person who
is giving the party. Let him feel
The Washington times., 1927-04-18

TUE main thing for grown-ups
= to remember about q party
for little folks is that such func-
ton depends upon the reactions
OF the small guests themselves and
not Of some accompanying or sight
seeing adult. To this end. it is
expedient to consult the preferences,
always pronounced. Of the pros.
.pective host or hostess. Many q
party which to US has seemed per-
fectly executed, will fail disnally in
the minds Of a group OF say seven
year-olds on any one Of number
Of counts, such as personal enter.
tainments. decorations or refresh.
ments. Children are creatures Of
convention in such matters as
cleaning candles. donkey's tails,
and above all, ice cream, but no
class of humans is more responsive
to novelty than this youthful
set.
Many q birthday party develops
into a rout where the little host
or hostess stands at the door with
hand outstretched. not in welcome,
but to receive gifts from each
guest; where entertainment and re-
freshment have been given SO little
The Washington times., 1927-04-18

real thought and care that children
go home stuffed with sweets, over
stimulated and nervousIy exhausted.
The problem is to preserve q, heady,
gala atmosphere throughout and yet
send the little folks home happy,
satisfied and normally tired, and to
do this without imposing the adult
effect"
First Of all, do not try to have
too large party for child under
ten or twelve. There is a mistaken
idea that birthday party involves
indiscriminately inviting everyone
you know. This habit is socially
risky. even among grown-ups, 50
why expose little girl or boy to
such q strain, Have two or three
parties rather than one overcrowded
one. For the child Of ten or
twelve the writer suggests not
more than dozen guests. Per.
haps q safe rule to adopt up to the
dancing age would be a guest for
leach year Old" In smaller
groups. games and fayoring do
not become monotonous by too
much repetition, and the problem
of serving attractive and sensible
menus is greatly simplified.
Table decorations should be
simple and definite and not just a
mass OF rllffled pink crepe paper.
One lovely tabls for eight was set
without the rnuch-used snapper.
To supplant this ear-splitting cere-
nnony, q tiny glass candlestick con-
tanning. an unlishted candle was
found at each place. After all
were seated, a lighted wax taper
was passed around by one Of the
grown-ups, ana each child made
a birthday wish as he lighted his
candle. The centerpiece was a
deep, round platter, the rim of
which was banked with moss and
HAT green leaves. A ribbon led
from underneath the rim to each
child's place and when they all
pulled, out waddled a small
wooden duck. In the platter were
floating tiny sail-boats, fish, ducks,
and even a turtle or two. Just
before the feast was over, the
centerpiece was removed from the
table and passed around, and each
chose a boat and an aquatic speci-
men to take home. Tiny mouth
organs, telephones, pencils, dolls
The Washington times., 1927-04-18
Three Excellent
Casserole Dishes
Italian Bean Soup

~
Soak one-half cupful dried beans
six hours or overnight. Boil the
beans five minutes in three cupfuIs
boiling water. Add one.fourth tea
spoonful soda. Stir well and drain
off the water. Chop fine one-half
Glove of garlic, one tablespoonful
parsley. one-half cupful Of celery,
and one onion and cook for five
minutes in one-fourth cupful olive
oil. Add the beans, two cupfuls
tomatoes, one teaspoonful salt, one.
eighth teaspoonful pepper and a
speck OF cayenne. Pour into a
casserole and bake two and one
half hours at $50 degree F. At the
end OF one hour Of cooking, add one
cupful boiling water to make UP
the liquid lost in cooking.
Cabbage Rolls
Parboil one small head OF cab
bage until the leaves will come off
easily. Wash one-half cupful rice
and mix with one pound sausage
meat. Season with one-half tea
spoonful salt, one-eighth s>,Jpoon-
full pepper. and one-half teaspoon
full powdered sage. If the sausage
was not previously seasoned. Shape
into cakes and brown on both sides.
Peel off six leaves of the cabbage
and roll the sausage cakes in the
leaves. Chop remainder Of cabbage
fine. Put half Of it in q creased
casserole. Add the sausage rolls.
then the remainder Of the cabb9ge,
then one-half cuptuf water in which
cabbage was cooked Dot with but
ter. Bake at $50 degrees r. 80
minutes.
Jugged Hare
Cut q three-pounu rabbit in sec.
tons suitable for serving. Dredge
with seasoned flour and brown in
two tablespoonfuls fat. Place in
casserole with one whole lemon
and one onion stuck with eight
whole cloves, and two cupfulls boil
ing water. Cover and bake at $50
degrees F. for three hours. Re
plenish water, If necessary. Make
a surfing with two cupfuls bread
crumbs, two teaspoonfuls melted
butter. one-half teaspoonful poultry
seasoning and enough hot water to
make it moist enough to make into
balls. Place the balls in the cas-
serole the last half hour Of cooking.
When finished remove the lemon
and onion and thickAn the gravy
with flour rubbed smooth ia cold
water.
The Washington times., 1927-04-18

Certified BIZ
Good
Housekeeping
Institute

These household articles arc
supervised BIZ the Cookery De-
pGrtment Of the Internationally
recognized Good housekeeping
Institute, aUhere, IN their fully
equipped, modern laboratories
types of household devices are
tested bg q corps of scieMtif icnllg
trained men and UoMen. Fur
thernloTe, 9te1U cookery methods
are constantly being eVOlVed to
save steps, time and labor for
housekeepeys.. All recipes are
tested and standardized and WiL
GIUags Work If directions are
carefully foNotDed. Recipes
printed on this page seI-Ue sir
people unless otherwise specified.
The Washington times., 1927-04-18
Waffle-IrOn
OnneIets
Make Them From This Tested

I'LL
Make q plain onelst a. follows:
Beat the yolks Of four eggs until
thick and lemon coIoref. 10 four
tablespoonfuls Of flour add three.
fourtlis teaspoonful OF salt and q
speck Of pepper, and blend well
with four tablespoonfuls of HOT
water: then add two tablespoonfuIs
Of melted butter and mix thorough
~. Fold in four egg-whites beaten
stiff and dry. Place from two to
three tablespoonfuls Of the mixture
cook about two minutes. Remove
the omelet ana serve Immediately
with hot brown mushroom sauce.
To make this sauce, melt four
tablespo of butter in q sauce
pan, blend in four tabIespoonfuIs
Of flour, and cook until thick and
foamy. Then add gradually, STIR
ring constantly, two cupfuIs OF hot
water In which two bouiIIon cubes
have been dissolved, and cook until
thick. Then add one-ha1f cupful
Of sauted mushrooms, one teaspoon.
ful Of onion juice. ana three drops
of kitchen bouquet.
You may wish to serve this ONE
let with creamed peas. Melt two
tsblespoonfuls of butter in the
saucepan. Stir in two tablespoon
fuls Of flour to which have been
added one-fourth teaspoonfur of
salt and one-eighth teaspoonful of
pepper. and cook until thick. Then
add gradually one eupful Of scaIded
milk. Cook. stirring constantly,
until thick. Remove from the fire.
add one and one.half cupfuls of
drained, canned peas, and heat
again. Pour over the omelet and
serve at once.
The Washington times., 1927-04-18
Birthday Menus
FOR
Young Folks

Cream of Spinach Soup
dash of Paprika)
Christmas Wreath Salad
Tomato Jelly in Ring Mold on
Bed of Cress)
Currant Jelly Sandwiches in
Wreath Shape
Angel Food Cake, White
Frosting
(Dot with small red and green
gumdrops)
Orange Basket Cocktail (Green
Cherries)
Eggs q la Goldenrod Minced
Parsley
Diced Carrots with Fresh Peas
Orange Ice with Pistachio Ice
Cream
Golden Cake Green Frosting)
Sultana Grape Cocktail
Creamed Fish in Croustades
Fresh Asparagus Tips
Buttered Finger Rolls
Chocolate Ice Cream Molds
Chocolate Peppermint Cake
Tomato Bisque
Creamed Chicken Fresh Peas
Bread and Raspberry Jelly
(automobile shape)
Radish Roses
Pink Strawberry Ice Cream
White Cake
The Washington times., 1927-04-18

"ITH casters FESTIVE season
W comes the most delightful
dish of all-honey way baked ham.
This delicious dish introduces many
tempting combinations, and this
year the Easter bunny recommends
that these combinations be served
a la honey.
The following honey-fruit COM
bination served in scalloped shells
Of grapefruit il bound to coax the
most tagging appetite.
Honey Grapefruit Cup
Combine equal quantities Of grape.
fruit, white cherries. white grapes,
and oranges. Fill shells with this
mixture. Allow a mixture Of /
tablespoonful lemon juice and
tablespoonfuls honey for each serv-
ing. Pour this over fruit in grape.
fruit shell and chill at least . hall
hour. Garnish with red cherry or
fresh strawberry, and serve. The
French custom IL to lay a green
leaf on the plate on which the
cocktail Is served.
There Is nothing more tempting
and savory than q honey baked
ham. For your enjoyment try eth
er one of the following recipes:
Honey Baked Ham with spices)
Boiling water
Soda.
2 eggs beaten
lean ham weighing to .
poundsl
! teaspocnful cinnamon
Celery leaves Of bunch celery
Is cloves
i quart honey vinegar or pine
apple juice
Thoroughly wash the ham, rub
soda over the surface; rinse in cold
water. Celery leaves. cloves, CHINA.
mon, honey, vinegar, or pineapple
juice and Y cup honey should be
placed in q kettle full Of boiling
water. In this place the ham and
simmer until perfectly tender about
three hours. Remove the skin after
taking ham from kettle, then brush
ham with beaten egg and honey "a
eggs beaten, blended with remaining
Il cup honey. Stick in cloves at
even intervals and brown in oven
at about $50 degrees for about 80
minutes fiat side up).
Honey Baked Ham PIain)
One ham weighing 3 to IL pounds.
Three cups honey.
Thoroughly wash the ham, rub
soda over the surface; rinse in cold
water. In kettle Of boiling water
place the ham and simmer until per.
fectly tender until the center bone
may be turned. Remove ham from
kettle and remove the skin. Pour
over the skinned ham 3 cups of
thick mild honey, cover with lid and
let stand in this over night. In the
morning add enough water to form
a basting liquid, place in oven,
cover, and bake very slowly one
hour. being sure to haste frequently,
adding enough water to the honey
syrup to prevent too rapid brown
ing.
Dreamed CauliFIower
Select well.formed head, clean
thoroughly. Do not break buds
apart but leave head intact. Place
.cauliflower in barely enough boiling
sailed water to cover (allow tea
spoonful salt to q quart Of waterl.
Gently boil for about Is to 20 min
utes- do not cook until mushy and
sections fall apart. Carefully re-
move cauliflower head and place in
deep casserole; place in warm oven
until ready to serve. When ready to
serve. pour over enough cream sauce
to cover, garnish with chopped
parsley, and serve at once. If cailli-
flower odor IL undesirable, it may
The Washington times., 1927-04-18

that it is his privilege to entertain
his guests and not be entertained
by them. Let him suggest games,
colors, favors, etc., which he thinks
they will enjoy. Do not seem to
insist upon a color scheme which
satisfies only your grown-up sense
of color and symmetry. Have a
few surprises and favors on tap
yourself. but do not monopolize
the planning-guide it. Here is
precious opportunity to instill
in your child that first fine feeling
for genuine hospitality dispensed
from his own home and from the
bottom of his generous little heart.
The Washington times., 1927-04-18
Wisconsin Punch

Wisconsin Punch
IL lemons. juice.
3 oranges, juice.
2 lb. can pineapple, juice.
. cups sugar.
/ quart water.
3 quarts grapejutce.
3 quarts charged water.
Boil sugar and water to syrup,
cool. add fruit juices, place in punch
bowl over cake Of ice, pour in
charged water and serve in long
stemmed glasses. Makes so glasses.
The Washington times., 1927-04-18

To Remove Grease From Floor.
When grease drops on the floor,
throw ice water on It Immediately
to harden the grease 80 It win not
soak into the wood.
The Washington times., 1927-04-18
no Pick Up broken Glass

Small pieces Of broken. glassware
may be picked up from the floor or
other hard surface with dampened,
absorbent cotton.
The Washington times., 1927-04-18
SIENNA Prunes

~ prunes,
] pint boiling water.
. tablespoons SIENNA leaves.
Steep SIENNA in the water, where
it will keep hot for 2 hours; strain
wash stew pan. add SIENNA watel
and prunes. Cover and simmer
until prunes have absorbed the
water. Put in jar. use as required
Will keep. To produce q laxative
The Washington times., 1927-04-18
Wntch
Your
Breakfast
Energetic Mornings De-
pend on Breakfast Start
Always with Quaker Oats

HOW you feel All morning de-
Ii pends largely on your break
fast Thousands have unenergetic
forenoons because Of wrong break
fast eating.
To feel right, you must have q
weli-balanced, complete breakfast
ration. At most other als-lnnch
and dinner-you get it. But break
fast i hurried, often badly chosen.
Thus Quaker Oats, containing
1876 protein, foods great tissue
builder; $50 carbohydrate, its great
energy element, plus all-important
vitamines and the "bullI' that makes
laxatives seldom needed, is the die
tetic urge Of the world today.
II is food that stands by you
through the morning.
Get Quaker Oats today. Grocers
have two kinds: Quick Quaker,
which cooks in 215 to 5 minutes,
and Quaker Oats-
Quaker Oats
The Spokane woman. [volume] (Spokane, Wash.) 1921-1935, 1927-03-17

Mrs. A. C. Gerry will have charge of
the program when the Observers Club
meets Tuesday afternoon at the home
of Mrs. Herman Graybill, W1021 Ninth
Avenue, She will present a series of
talks in which Washington products
will be compared with the output of
other states, making her own talk on
the work of the Bureau of Markets
here, of which she is head. Mrs.
Harold Z. Maltby will be the guest
of honor and will be asked to speak
of the State Federation activities.
Music and other brief talks will COM
plete the afternoon program, and tea
will be served at four. Each member
will bring a guest to meet Mrs. Malt.
by, the idea being to introduce her to
a group she would not otherwise meet.
Mrs. r. j. Zell will preside at the
business session.
The Spokane woman. [volume] (Spokane, Wash.) 1921-1935, 1927-03-17

The First Presbyterian Church will
give the first of a series of three con-
certs tonight, featuring a mixed pro-
gram of sacred and secular music.
The program will include the follow
ing numbers:
Organ solos, (a) THE Bells of St.
Anne de Beaupre" (RusselD, OBJ "The
Song of the Basket Weaver" (RusselD.
J. Riley Chase; mixed chorus, "The
Omnipotence" (Schubert), sixteen.
voice choir Fourth church, Miss Kath-
ryn Tracy soprano, soloist: Nine. Ina
Wright-Herbst. director: sonata for
violin and piano in ID major (HandeD,
Professor Gottfried Herbst. Miss Vir-
ginia Wright: Rec. and aria from 'Fi
dello" (Beethoven), "Thous monstrous
fiend, whittier dost haste?" Nine
Herbst; organ. (a) Song of the Des
ert" (Sheppard), OBJ "Laudate Domin
UNI" (Sheldon), Mr.. Chase; violin
solos, (a) "Albumleaf' (Wagner), (b)
Hungarian Dance (Brahms), Professor
Herbst; sing, 20, Daughter of Zion"
(Stevenson), chorus, soprano solo,
Nine. Herbst, tenor solo. John Saad.
Piano accomplishments. Miss Ruth
Adelhaeid Herbst
The Spokane woman. [volume] (Spokane, Wash.) 1921-1935, 1927-03-17

The Questers club met for luncheon
Friday at the home of Mrs. Arnold
Reading, 91S Twenty-third Avenue.
Table talks covered an unusual range
of topics, including reviews of current
magazine articles, an essay on Spring,
and current events. Plans for the hus-
bands party on March % were an
nounced, Mrs. Roy Bungay, 1921 Ninth
to be the hostess for the occasion.
Bursting the Barriers" short play,
was read by Mrs. E. ]. Peterson, Mrs.
Bungay, Mrs. George Keith and Mrs.
+. r. Kelsey. Mrs. Roy Redfield had
a paper on the Lewis and Clark Elk
petition. Miss Margaret Lucille Read
ing contributed a group of readings.
Mrs. Anna Whitmore was club
guest.
The Spokane woman. [volume] (Spokane, Wash.) 1921-1935, 1927-03-17

The Golden Chain auxiliary to Spo-
kane Chapter No. 1863, Order of the
Eastern Star, will have pinochle
party and luncheon Wednesday, March
%. in the North Hill Masonic Temple.
Luncheon will be served at 1880.
Reservations are being taken by Mrs.
A. II. Bleck, chairman, and by Mrs.
Louis SCHNEIDER, who is president of
Golden Chain. Several pretty prizes
have been donated.
The Spokane woman. [volume] (Spokane, Wash.) 1921-1935, 1927-03-17
Sorobhnust Club
Announces 1927
Commute Members

Mrs. Alta b. Collier. newly elected
president of the Soroptimist club, has
appointed the following committees
for 1927-2S:
Membership committee-Miss Mary
+. Heating, chairman; Mrs. Catherine
Heineman, advisor.
Classification committee-Mrs. b.
Gustafson, Miss Erna Bert Nelson,
Miss Irene Aitchison, chairman; Miss
Catherine Fancher, advisor.
Auditing and finance committee
Mrs. A. T.. Reeve, Staff Capt. Kathleen
Clifford, Miss Jessie Howard, chair
man; Mrs. J. Bahrenberg, advisor.
Program ommittee-April, Miss
Mary Heating; May, Mrs. Zella An
drews; June, Mrs. Ethel Roark; July,
Mrs. G. C.. Laurence; August, Mrs. b.
Gustafson; September, Miss Orlena
Hammond; October, Miss Grace
Jones; November, Mrs. F. E. Chase;
December, Madame f. l.. Majer; Jan
uary, DR.. Matte Lynch; February,
Mrs. Henrietta Mclaughlin; March,
Miss Erna Bert Nelson Mrs. Therese
Weiscopf Elliott, chairman; Mrs. J. T.
Wilson, advisor.
Publicity committee-Miss Abbie
Tilsley, chairman; president, vice
president, secretary and treasurer, ad
visors.
Bulletin editors-Miss Abbie Tilsley,
Mrs. Pauline Suing Bloom.
Associate editors-Miss Mary Keat-
ing, Miss Magdalene Doose.
Printing-Mrs. Harriet Williams.
Reporters-Miss Erna Bert Nelson.
Miss Irene Aitchison, Miss Grace
Jones.
Civic committee-Dr Frances Z.
Rose. Mrs. +. A. Noteware Miss Or
lena Hammond, Mrs. Pearl Capel AK
berg. Miss Mary Buob, Mrs. w. II.
Murphy, Mrs. John Bruce Dodd, Mrs
Pauline Suing Bloom, Mrs. Dorothy
Mcdonald, Miss Magdalene Doose,
chairman; DR.. Bernice Van Dorm, adj
visor.
Social committee-Miss Florence
Warehouse, Miss Grace Jones, Miss
Erna Bert Nelson, Mrs. Pearl 'Capel
Axberg. Miss Magdalene Doose. Mrs.
Anna Martin, chairman; Mrs. b. NJ
Jackson, advisor.
Attendance committee-Hostesses
April, Mrs. Herbert Clapp; May, Mrs.
Mabel Peterson; June, Mrs. W. H.
Murphy; July, DR.. Matte Lynch;
August. Mrs. Matte Barker; Septem-
Der, Staff Captain Kathleen Clifford;
October. Mrs. Minnie C. Jenner; No
vember, Mrs. Gladys Brooks; Deem
Der. Mrs. Mildred Russell; January,
Mrs Ella b. Mclaughlin; February,
Mrs. Maud A. Lee; March, Mrs G. C.
Laurence. Madame +. l.. Majer, chair
The Spokane woman. [volume] (Spokane, Wash.) 1921-1935, 1927-03-17

Mrs. C. c. Berkey, president of the
Research club, had the club at one
o'clock luncheon Saturday, at her
home, 722 Sumner Avenue. Roll call
was answered with the names of
Washington trees. A paper on the
Literature and Fine Arts of South
America was given by Mrs. ]. T. Will
son, and Mrs. Durand Hilscher talked
on Labor Glass and Caste in the neigh
Dor continents. Decorations were
spring flowers and pussy willow.
The Spokane woman. [volume] (Spokane, Wash.) 1921-1935, 1927-03-17

Shelley's "Skylark" will be the sub
ject of critical discussion when the
newly formed Antitrust" club meets
Wednesday afternoon at the home of
Mrs. F. B. Peach. E914 Thirteenth
avenue. Mrs. w. F. Binge will pre-
side and Mrs. Frederick Perry Noble
is teacher The club has chosen the
motto, ITO Think Is to Differ"
The Spokane woman. [volume] (Spokane, Wash.) 1921-1935, 1927-03-17
CLUB CALENDAR
Thursday, March II

Presidents Council: Noon luncheon,
Culbertson's. Mrs. ii. G. Ferris, presi-
dent. Mrs. II. +. Maltby honor guest.
Dickens Club: One o'clock lunch
con, Mrs c. b. Sheldon, W2025 Mallon.
Twentieth Century Club: 10 a. m,
Mrs. T. J. Clark, W1220 Eighth av-
enue.
Rizwan Club: Special meeting, 7:45
p. M, Rookery building.
Chapter AZ, of p. L. o.: 1890
luncheon, Mrs. T.. NJ. Grubel, E91O
Thirtieth.
American Association of University
Women: Poetry section, s p. m,
office Miss Lucille Capelle, Y. w. c. A.
Women's Auxiliary to the Railway
Mail Association; Mrs. A. II. MacFar-
land, N4914 Washington, hostess.
st. Matthew'S Guild: Mrs. Carl
Grothe, 1929 Jackson avenue, p. m.
Friday, March 10
Ladies' Literary Club of Hillyard:
One o'clock luncheon for Mrs. Ii. L.
Maltby.
Women's Missionary Society, First
Presbyterian Church: Yearly lunch
con, church parlors.
Ladies' Needlework Club: Post
poned until March %.
Saturday, March 10
Elderbloom Club: Luncheon, one
p. m, Crescent auditorium.
Monday, March Fl
Spokane Woman's Club: Election
of trustees, 2 p. m, club cottage,
Ninth and Walnut Mrs. ]. H. Fair
born, president.
Spokane Sorosis: p. m, gilbert
sons. Hostesses, Mrs. George Horley
and Mrs. w. II. North Mrs. F. A. Nc
Master, president.
Fortnightly Study Club: One o'clock
luncheon, Mrs. Earl Braden, S1915
Lincoln. Mrs. w. II. Ude, program
leader.
Tuesday, March %
Cultus Club: One o'clock luncheon,
Culbertson's. Mrs. f. r. Robertson,
hostess.
Observers Club: 2 p. m, Mrs. Her.
man Graybill. W1021 Ninth avenue.
Study program in charge of Mrs A. c.
Gerry.
Wednesday, March %
Executive Board, Spokane Council
Parent-Teacher Associations: Old Ma
tional Bank committee room, 1: 80
p. m. Mrs. James ii. Robinson, presi-
dent.
Wednesday Club: No hostess meet
ing. Mrs. Pearl Hutton Shrader, pres
ident.
Antitrust Club: Mrs. F. B. Peach,
E914 Thirteenth avenue. hostess. Mrs.
w r Ringe nresident