Life — April 19, 1923 — page 2: what you’re looking at

Machine-transcribed from the original scan — historical spelling and the odd misread are preserved.

Published Weekly by Life Publishing ‘ork dynual subseriptions Bive. Dollars. No, 211 April 19, Y., under the act of Mareh $d, 187 Entered as Second Class Matter at the P 1 op Emered 23, Secon Entered as Second Class Matter June 8, 1883. at the, Post Omice at N. ‘9, Printed in Bethleher Advertising Directo: i The intangible something that gives the Knox Fifth Avenue Soft Hat its character is its com- bination ofunmatchedstyleand perfect workmanship. On the most famous golf courses of America you see Knox Caps on the heads of men who are as precise about correct dress as they are about correct form, $2.50 to $5.00, Where the Presidents bought their hats HESE two brown Windsor chairs in the hat store of Charles Knox saw “distinguished service” for fifty years. It was here President Lincoln sat, and General Grant. And in the fifty years that followed, every American President, and many other leaders in our nation’s life, made use of these chairs when they bought their Knox Hats. But not one of the Presidents who have worn Knox Hats received better style or more cour- teous service than you will receive in any shop where Knox Hats are sold today, from San Francisco to New York. In leading stores throughout the country Wherever the Knox Coat of Arms is dis- played, you are assured of style, quality and courteous attention. NEW YORK Fifth Ave. at goth St. SAN FRANCISCO 51 Grant Avenue HATS FOR MEN AND WOMEN Our Cook Has Youth Ir has been some years since an apple fell on Newton’s head and he discovered gravity. Yet every day or so our cook demonstrates it by dropping a crock or platter on the floor, and utterly fails to realize the gravity of the performance. How- ever, she is alive to other scientific phases of her work. She is well aware that soup is expected to run more or less off temperature and that you have to watch it—treacherous stuff, soup!—or before you get it served, it will be back to subnor- malcy. In her keen way of getting right down to essentials, she has come to know that in the last anal cookery is only the scientific appli- cation of heat. You simply put an egg in boiling water and the thing is done. When our cook was a_ mere slip of a girl—she is hardly more than that now—it was her ambition to become a cook at a month. She has attained the latter half of that ambition. And yet she still is simple and unassuming. It was we who made the assumption. We assumed she could cook. The marvelous part of it all is that she learned everything she knows about cooking by standing outside Childs’ and watching the gentleman in the white cap flip grid- dle cakes. She got every motion of it by heart. Given the batter, she can't be equalled. In the fullness of her knowledge, she is convinced that the world of cookery and the world of sport are not half so far apart as the uninitiat- ed would suppose. She can tell you that when you bring in a couple of oranges to serve, you don’t carry them rolling around on a plate. You are too likely to fumble. Just carry them in under your arm and toss them over to the table for the folks to catch. Another thing you must watch when serving, she can warn you, is getting offside. That's the darndest thing. Seems as if lots of folks are able to help themselves only on one side—must be a rheumatic or deaf or something on the other. But, properly, that is not cooking but waiting, which our cook does only to show her versatility. As stated before, our cook has the big advantage of being young. In the bright lexicon of youth, there is no such word as indigestion. Being a young cook, she is learning right along; in fact, her motto may be said to be: Live on—Learn on. The only trouble is that she is living on—and learning on us. F, D. comicbooks.com ore b