Evening Star Newspaper, January 3, 1921, Page 20

WOMAN'’S PAGE THE EVENING STAR, MONDAY, JANUARY 3, 192f. ' SCOTT HOT-WATER GAS RANGE 50% Savings on Your Gas Bill Boils, Bakes, Roasts and Heats 30 gallons of water with two burners. You must see this wonderful _stove in operation. For demon- stration call at our salesrooms. Main Office, Room 412, Bond Bid, 14th and N. Y. Ave.'N.W. 303 Penna. Ave, S.E. Phone Lincoln 112 GRANDS MAGASINS DU LOUVRE PLACE DU PALAIS ROYAL THE MOST ELEGANT STORE IN PARIS THE LATEST CREATIONS FOR LADIES, GENTLEMEN, YOUTHS, AND CHILDREN. OBTAIN OUR CATALOGUE OF “LATEST WINTER NOVELTIES” Sent free of charge on writing to the Manager of the Grands Magasins du Louvre, Paris Al orders for more than 50 frencs are delivered free of charge ® all parts of America, exvept in the case of heavy and bulky goods whick trevel at the expense of the buyer from Fremck Port of embarkation. ZoTCreed WE DIDN'T GO UP sowe dont have to come While other foods soared to wartime prices we advanced the price of Shredded Wheat very little- sidering its nutritive value Shredded Wheat Biscuit is the cheapest food in the world today. It is100 per cent whole wheat ared in a digestible form . Contains more real nutriment * than beef or eggs. and costs much less. ,‘ Fotl';:vhag‘g.tnoufishing breakfast or ts you onyourtoes’ mm Biscm’t’:in ;hemwmtom ir Cri 5 ot milk over addinga}itfle .G alt. Costs but afew cents. “California Syrup of Figs” Delicious Laxative for Child’s Liver and Bewels mother! A teaspoonful of “California” Syrup of Figs today may prevent a sick child tomorrow. If your child is constipated, bilious, feverish, fretful, has cold, colic, or if stomach is sour, tongue coated, breath tive” is often all that is necessary. Children love the “fruity”. taste of genuine “California” Syrup of Figs children printed on the bottle. Say “California” or you may get an imi- tation g syrup. Bewarel 1 “|‘Cream and .{spoon of tea. which has directions for babies and, The plentiful supply and the con. stant sale of the separate skirt indi: cates that this garment continues to meet with public approval. The shops are delighted with the situation. Are the dressmakers? That's a difficult question to answer. Gossip runs riot among those who falk of clothes concerning the steady orders that women put in for expen- sive frocks at the high-priced dress- making houses. The head of a well known house confessed that she was afraid that she underselling her colleagues because her patrons have been ordering three frocks at $350 instead of one as they were accus- tomed to do. An investigation proved that she was running along the same channel of prices with the other dressmakers. The truth is that the Wwell-to-do are lavishing money on all the luxuries while big business found iit difficult to meet their income taxes on the fatal December 15. LEANING TOWARD ORIENT. - BY ANNB RITTENHOUSE. | Those who sew for the rich find no | falling off in the demand for gowns. That is why the prices keep up. But the great majority of consumers can- not meet the modern price ‘of clothes, caused by the labor situation, so they resort to that well known economy of making one skirt do for several ‘walsts or the other way aréund. The sewing rooms are busier than they were during the war despite the big business being done at the expensive dressmaking houses and the mass of women, some of whom have been ac- customed to buy their clothes ready made, are deep in the work of creat- ing several gowns at home. ‘The possession of many blouses is a time-honored way of varying dress. It has done duty throughout several generations. Now that the blouse is dropped over the skirt, the work of dressing is simpler than it was when there had to be perfect fitting on the hips and belt of the skirt and the tiresome process of pinning down the shirt waist to the corset and adjusts ing an outside girdle. Curious are the ways of these out- side blouses. China suggests much that is shown in them and as China has done its best to perpetuate the ornamental blouse no wonder that we 890 to that country for inspiration. The sketch shows a unique garment that serves many purposes. It is in georgette crepe. the color a warm beige, and the front panel of Chinese e e ———————————————eeeee! HOME NURSING AND HEALTH HINTS BY M. JESSIE LEITCH. BLOUSE OF BEK - COLORED GEORGETTE WITH CHINESE EM- BROIDERED DOWN THE WITH A HEAVY TASSEL. embroidery finished with a heavy tas- sel in black, red and gold. It i shaped like a Chinese banner angd is full of color. Possibly it may turn a woman's mind to the use of a piece of embroidery that has been put away for some future decorative pur- pose. Good Tes, Freshly Made. 1 The elderly woman in the black lace shawl rocked placidly in the big, yellow rocking chair beside Grandma West's sitting room stove.! It was a wintry day on the Dakota prairies, and the snow swirled in gusty little spirals across the level, whitened flelds. But in the cozy sit-| ting room, where touches of red and : green and yellow in cushion top and couch, in big armchair and kaitted afghan, brightened the circle of the room beyond the firelight, there was no dreariness. And in the kitchen the tinkle of cups and spoons, the unmistakable odor of to: told of the tea tray that was being prepared. Then Grandma West bustled in, set the tray on the red chenille table . cloth, opened the door of the stove, | so that a glow of crimson warmth enveloped the little room, and set-! tled herse:! with a sigh in the other big rocking chair. It was a happy sigh, however. Neo Magie in Tea-Making. “Jt t seems that natural, saying Ly gar, Ellen? after all these years,” she said, her plump hand hovering over the red ch\nl‘ teapot, while the elderly lady in lllel black lace shawl smiled back at her and said, “Both, Melinda.” ““And your tea tgstes just as good as it always did.” Sipping the fra- grant brew, Ellen Potter spoke remi- niscently. + “I always did say that no one could make tea like you, Melinda. I never have known any one else that could make it taste so good. And your toast is as good as the tea. They just seem to belong to you. Some folks make doughnuts or pound cake that way, you know.” Grandma West blushed with pleas- ure. “I don't think there's any magic about my tea, BEllen. But I always do it the same way. And I take con- siderable joy ot of living up to my reputation for tea-making. Most folks, I've noticed, can make wonderful coffee, but they don't make such good tea. And toast—well, that's so sim- ple, I wonder at folks ruinin’ it as often they do. Right shiftless, I call it “And when you're 111, or your head aches, is there anything that touches the spot like a good cup of tea and a bit of toast?’ As she spoke, Ellen Potter helped herself to another piece of the toast that was so crisp and brown. How Grandma West Does It. “Tea is real bad for you, they say, if it's made in a tin or metal kettle and allowed to stand. But fresh tes, made in a china or an earthenwai pot, and not too strong, never did me 2 mite of harm. I'm sure of that. I _|always heat the teapot first with hot and fill the teakettle With cold When it boils, the very min- spoonful for each person, reckon on & cup of water for each 1 just let it infuse about two minutes while I butter the . Dry toast is better, they say, but I don’t soak toast in a welter of melted butter, like some folks do. I have respect for my stomach! Just a little butter, spread on the hot, crisp toast, and if that's magic now, I'd like to kmow.” And over their second cup of tea the two elderly ladies smiled at each Midwinter Desserts. Delicious Pudding.—One pint sweet milk, two ounces flour, two ounces s y Put flke in double boiler, add sugar butter. Stir flour in enough cold milk to make a smooth past add to the boiling milk. Let cook till thick. Let cool: then add the well beaten yolks; then foid in the stifly beaten whites lightly. Butter a pudding dish and put the mixture in. ~ Place dish in pan of hot water and bake in a moderate oven one hour. KEat with sauce or cream. | Colonial Rice Pudding.—Wash six tablespoons of rice well and place in a saucepan and add.one-half can of condensed milk, one quart of water, one-quarter teaspoon of mace. Simmer very slowly, stirring fre- %n-uuy. Cook very slowly for forty- ive minutes and then add one-half cup of seeded raisins. Chill and serve. Use the canned condensed milk during the shortage of sugar. Thll{ eliminates the use of sugar. Heney Drop Cakes.—Three-quarters ' cup honey, one-quarter cup butter, one-half {easpoon =clnmamon. one- eighth teaspoon cloves, one egg, one Aln‘d ona—umo two cups flour, one- teaspoon soda, two tablespoons ater. honey and butter until | butter melts; add spices when cold and part of the flou & well beate: soda and raisins; enough flour to make a dough that will hold its shape; drop on buttered tin and bake in moderate oven e In Portugal it is planned to bring the bodles of two unknown soldiers from Flanders battlefields and from Africa for interment in the Church of Belem, in Lisbon, where many Por- tuguese monarchs ars ohtombed, other and launched into discussion of geraniums, and slipping house plants, and the best method of coax- ing bulbs to bloom for the Christmas season. strength has been ToCure aCold inOne Day Grove’. Laxative Bromo < Quinine tablets Be sure its Bromo =F- 0 Scientists do not always'agree con- cerning the degree with which various foods contribute to our bodily heat. They are not all so sure that certain foods actually are “cooling” in sum- mer and certain others “heating” in winter. But every one knows that a cup of hot tea on a damp, cold afternoon makes one feel warmer, and some- times actually makes cold hands be- come warm again. If the school chil- dren come home to @ midday meal of cold milk and cold cereal and cold fruit, they will start out shivering; but if instead you have given them a good hot soup or hot baked potatoes and hot treamed chipped beef, with perhaps a drink of hot weak choco- late, they will go off to school feeling much warmer. In general, foods that are served hot are better suited for winter weather than those that are served cold. Fats and sugars are foods that we can consume more of in winter to advantage than in summer. Most authorities hold that we can eat more to advantage in winter than in sum- mer. So it is the duty of the housewife to make her menu vary to suit the weather. Remember that foods that are suitable and attractive in sum- mer are not so in winter. A plate of tomato bisque is more welcome on a cold day than a mold of tomato jelly. Ice cream is less tempting in cold winter weather than is a piece of well made pie, though there is no question as to which would be more tempting in midsummer. It always adds:much to the comfort of people in cold weather if foods are served piping hot. To be sure, you cannot eat soup that is scalding hot. but it is a pleasure to see it served to you when the steam is rising up in hot vapor above the soup plate. See also that dinner plates, platters, etec. ?r;]wlrrned before being used on th; able. Oatmeal Crisps. ‘Take one tablespoonful of butter and cream it with one cup of sugar. Add two eggs well beaten and one teaspoonfyl of vanilla extract. Mix two teaspoonfuls of baking powder with two extra-sized cups of rolled oats. Drop the batter from a tea- Spoon on buttered tins, and bake the cakes in a moderate oven. Keep them in a.tin box. To Take Out Mud Stains. A simple and excellent way to re- move mud Stains from a raincoat is to cut a raw potato into slices and rub them on the spots. Tt will also remove mud stains from dress skirts, children’s coats and men’s trousers. Having Quite a Sale on MILK! Just the brands you've been paying a few cents more ~ for—Borden’s, Van Camp’s and Everyday—per . Old Dutch Roll.. . Chuck Pot Roast Plate and Brisket.. Pork Loins, shoulder ends Pure Pork Sausage.. Pure Lard kettle-rendered, 1b. iy Renewing Your Brasses. So many housekeepers write to me about their brasses—their brass orna- ments and their brass bedsteads. “Please tell me something about this finish,” say most of these letters. *Is there nothing to be done when it be- gins to wear off?” Brass mountings are usually covered with a fine lacquer finish. This lacquer protects the brass in some measure, al- though tarnish is eventually produced by the air. Perspiration of the hands and the constant cleaning will finally re- move the lacquer; then the surface must be either refinished or polished. To reburnish and refinish such things as knobs, handles and bedsteads is ge: erally very expensive. But the hous keeper may polish these surfaces by u: ing fine rottenstone and sweet oil; mix hese two together as a paste, and rub them on with a light, even stroke (take care to use plenty of oil in making t paste, so that the rottenstone will not scratch). When some of the lacquer has rubbed off a brass bedstead, the rest may be removed (if the housekeeper wishes to xperiment — remember, sure success an_only be guaranteed by having a professional do the work) by rubbing wood alcohol on the bed. If the metal beneath the lacquer is solid brass it will require a thin coat of shellac; this should be applied with a soft brush and the work must be done very swiftly, as the shellac dries almost immediately. If the~metal proves to.be iron, however— not solid brass—a “‘brass lacquer’” must be bought and applied, to give the original finish; the work will be easier if the metal is heated slightly before the lacquer is applied. Many housekeepers, indeed, shellac their new brasses, 80 as to keep them permanently bright. The shellac is put on over the lacquer, just as I have de- scribed its being applied over the solid brass. If any of my readers has brass candlesticks, and yet which are not new and bright, they must first make sure that the lacquer on these pieces is pot rubbed off at any spot, and must thén clean them perfectly and dry them well before ap- plying the coating of shellac. Of course it will not be necessary to polish these pieces after applying the coat of shellac, as the shellac is put on for the purpose Cuts From Young NATIVE CATTLE ..Ib. 22¢ Fresh-made Hamburger......1b, 20c Fresh Beef Liver............lb. 16c Smoked Frankfurters .......1b. 25¢ Here Are Some Savings on Fine PIG PORK CUTS, Fresh Picnics ................1b. 20¢c Pork Chops, blade end......Ib. 29¢ 1b. 28¢ of keeping off all future tarnish. Cfficient buseke Laura A Kirkman The tarnish on brass may be removed N hot water, by salt and strong vinegar; rub with this till bright all over, wash in clear, then while still hot polish with a pinch of either whiting or very fine sand. Rub quickly, wipe with soft paper, heat moderately. and set away. This gives the mellow old look. Some- times a tarnish-stain refuses to come off with this treatment and it is neces- sary to apply oxalic acid; but where this acid is used, the housekeeper must be sure to wash the brass afterward with boiling water and borax. Don’t let your hair stay lifeless, colorless, plain orecraggly. You, too, want lots of long, strong luster re Thrifty Housewivesr Jave Some REAL Specials for the New Year. YOU Should Start Right by Taking Advantage of Them Specials from our Smoke-Houses for Jaded Appetites Sugar-Cured Smoked Hams, small & lean, Ib. 24c cenvess b 40c Southern-Style Bacon ..................Ib. 18c Mild, Sweet Pickled Products seasoning Hams, small and Jean. ...................1b. 23c Picnics, small and lean...... Pork, 2-lb.p.ieeu~ Just the thing for .Ib. 19¢ «...lb. 18c - Old Dutch BREAD Your Best Food and wone ‘The genuine bears this signature \ log Don't stay bilious or constipated, with your sour, gassy, upset. ead dull, your stomach Take one or two arets tonight sure for your liver and bowels and wake up clear and fit. Children loye Cascarets too, Egriping—no inconvenience. 10, ceats, 25,5 N L T R T e T Buy 3 Lo "There’s always a shortage of the best things in life. Going a bit into history—Washington housewives’ bread- buying day-before Christmas caused all the markets to sell out long before closing time, disappointing many hundreds of folis. happened—yet glad so many people appreciate - it’s homemade flavor and wholesomeness...... We are sorry this T loaf aves at a Time, 20c MIXED VEGETABLES No trouble at all to make the most deli- cious soup. No. 1 can, 7c No. 2 can, 10c Special at 'V SWEET PRUNES More of those fine California prunes from the Santa Clara Valley. 31bs, for 25¢ | - MINCE MEAT Now is the mince pie PUMPKIN A very fine grade, season. io ]’\(lln]? ising the family sev- | AT S ra Kimes, At this | ‘No. 3 can, especially price, better buy enough of this pure, well made mince meat to last a while. Pound. ° 25¢ priced at 12¢ WHOLE WHEAT AND GRAHAMFLOUR, § Ibs., 37c Spiced, Iced . Jumbles, Lemon Jumbles and Sugar Crimps—excellent to take in those lunches. - You can get them assorted C if yowwish. Lb...oovoniiiiiiviiineeens 25¢ T O M D hair, glistening with beauty. r ety . Danderine is “Beauty-Tonic” derine -To —— Immediately after a “Dan- derine” massage your hair takes on new life, drous beauty, appearing twice as heavy and plentiful, because each hair seems to fluff and thicken. A 35-cent bottle of delightful . “Danderine™ freshens your scalp, checks dandruff and falling hair. This stimulating “beauty-tonic™ gives to thin, dull, fading hair counters sell “Danderine.® 01d Dutch Markets aré novel in this respect—whatever you beed for the table can be had without shopping around. Prices that al- ‘ways fit your purse. Marketing Hours: 7 A.M, to :.I. Saturdays, 7 AM, Holland Belle Butter —is 2 wonderfully uniform creamery product. Found on the e B2 69¢ : Derrydale Butter e T 60C Sharp Cheese, Ib., 40c in price. Lbeceeen.. Taste CHEDDAR A Good Mild Cheese Then you will “know the reason” for its great popular- ity. Simply delicious for those dainty luntheons. Lb., 30c 7 Ibs. for $2 YOU'LL Say Old Dutch Is Good Coffee REAL coffee delicibusness comes from “knowing how.” We know! 25¢c Ib. Delicious Peanut Butter, lb., Potatoes—fine, No. 1 grade. ... ....pk, 35¢c York Apples are simply Florida Lettuce. . Head, 10c Sweet Potatoes, fancy home grown. . % pk., 15¢ that youthful brightness snd abundant thickness.. All drug AT L1 SR A 9 E & £ E N R0 R -