Evening Republican, Volume 18, Number 77, Rensselaer, Jasper County, 31 March 1914 — For Handy Bous and Girls to Make and Do [ARTICLE+ILLUSTRATION]

For Handy Bous and Girls to Make and Do

(Copyright by A Neely Hall)

A TOY SHOOTING-GALLERY.

By A. NEELY HALL.

This interesting toy. with ita funny animal targets, and a harmless pistol with which to shoot at them, will provide an endless amount of fun for a winter’s evening. Fig'. 1 shows the completed toy, and Fig. 2 the box that forms the framework. The targets can be arranged to suit the form of box that you find, and the number may be increased or decreased to suit the space. Fig. 3 shows how the target should be hinged in place to the horizontal strip A. Tack or glue the lower edge of the piece of cardboard to a block of wood B. Then cut a hingestrip out of a piece of dress lining, and either tack or glue one-half of it to

block B and the other half to the target Support. The animal targets are made with pictures cuj from magazines and newsjfepers. Fig. 5 shows the completed cardshouting pistol, and Figs. 6, 7 and 8 show the details for making It. Cut block A about 8 inches long, and block B cbout 3 inches long. Nail A to B as shown. Then take two rubber bands, loop them together end to end, as shown in Fig. 7, and fasten one end of the looped bands to the end of block A by means of a nail driven Into

the block and bent over as shown in Fig. 6. Cut a piece of cardboard about one inch square, notch the center of two opposite edges (Fig. 8), and fit the loop of the free end of the rubber bands over the piece of cardboard and into the notches, as shown in Figs. 6 and 7. This completes the pistol. It shoots small squares of cardboard, placed in the position shown in Figs. 5 and 7, with one corner slipped beneath the rubber band loop. Number the targets as shown in Fig. 1, marking the circular target “25,”

four of the animal targets ”10,' and the remaining tour “6.” Each number represents the score of that particular target

A HOMEMADE RECIPE CABINET. By DOROTHY PERKINS. Every girl will be interested tn this little cabinet made for keeping together favorite cooking recipes. Make a cabinet for your mother’s recipes. Then make another in which

to start a collection of your own. The work Is easy and quickly done. Any cardboard box can be used for work* ing material. Mark out the bottom, two sides, and two ends in the form shown in the pattern of Fig. 2. Draw the lines with ruler and pencil, using the dimensions given. Then, when you have marked out the piece, cut out along the outside lines. With a pocket knife score along the outer lines of the bottom piece, as indicated by dotted lines, and bend up the side and end pieces until their ends meet. Bind the corners together with strips of linen, coated with glue and lapped over the corners as shown in .Fig. 4. The pattern for the cover is shown in Fig. 3. Mark it out in the same

way that you marked out the box. Score it as indicated by the dotted lines, and bend up the sides and ends until their ends meet. Corner A (Fig. 4) shows how the corners are brought together, and corner B shows how they are bound with the linen strips. Hinge the cover to the cabinet box with a cloth hinge strip similar to the strips bound over the corners. The indexed guide cards are of cardboard, and made as shown in Fig. 5. They should measure 3% inches high by a length equal to a trifle less than the inside length' of the box.

Divide the upper edge of each card into three parts, and prepare the projecting tabs as shown, making each a trifle longer than one-third of the length of the card, and % inch high. Cut away the card either side of the tab. The first card, you will notice, has the tab on the left end, the second has it in the center, and the third on the right end. The fourth is the same as the first, the fifth the same as the second, the sixth the same as the third, and so on. You can make up your own recipe classifications, but the following cover about every heading necessary: Beverages, Breads, Cake, Candles, Canning, Chafing Dish, Desserts, Eggs, Fish, Frozen Desserts, Meats, Pickling, Preserves, Salads, Sandwiches, Sauces, Soups, Vegetables. j