Evening Star Newspaper, January 10, 1921, Page 21

- spears were all that stood between T WOMAN’S PAGE FANS FROM JAPAN AND SPAIN. BY ANNE RITTENHOUSE. =l ‘What will become of the feathers on the fans of yesterday! The fashion for such fans is singing 4ts swan song. Christmas holidays yesulted in a thousand more of these accessories in the form of gifts, but such a flurry has little to do with the genuine condition. No one should mourn. The huge feather fan has had all that was bril liant, wealthy and smart for its fol- Jowing. No king can expect to rule forever. Those who design fans have been seeking for inspiration among the ar- tistic ones produced by countries in which these breeze-blowers are not incidental, but unlversal and contin- uous. Old Egypt has suggested much that was delightful. The crescent-shape holder of jeweled shell or onyx set with colored crystals, with a groun of paradise flues mounted in the man- ner of ostrich feathers, was intro- duced the opening night of the Metro- politan Opera House of New York, The Spanish fans, small, eaSily opened and shut, hand-painted with scenes of coqueiry or bullfighting, have become desirable possession These have been gathered in by deal- ers and individuals from the old towns of Spain, and they have been cleverly imitated by those who work laboriously and not for the gain of an_immediate penny. Think of being able to possess what cne young actress possesses in town— an antique fan from Spain, of black satin, mounted on sticks of mother of pearl, with a hand-painted scene showing a troubadour in brilliant cos- tume serenading a senorita! And when one thinks that she picked it up for $§ through a fortunate accident, then one grows more and more en- vious. There is no doubt that individual women have gone to the countries of the fan for unusual specimens. And' Spain and Japan offer the kind they wish. Observe the fan in the sketch. UNIQUE LACE FAN WITH HANDLE OF TORTOISE SHELL COPIED :‘\‘E’EER THE JAPANESE PAPER art shops and the jewelers are bring- ing out small open and shut fans in soft yellow paper studded with rhine- stones, with hand-painted landscapes; the sticks or handles are of various kinds of shell. There are expensive examples of the fans of 1870 done in rare lace, mother of pearl, and a dia- mond monogram. All of these are ev- It is copied after an ancient Japanese !idences of the turning from the over- paper fan. It is made of point lace, mounted on tortoise shell. Tt is used for the theater and at dinners. In response to this new demand the done colored fans to something that | possesses more art, more gentle beau- ty, even if it does not make such a big splash in the tone of costumery. Peter Rabbit’s Anxious Mo- ments. BY THORNTON W. BURGESS. The one you think that son desplse May prove your best friend in disguise. GRS —Peter iabbit. Peter Rabbit sat in the big hollow log in the Green Forest shivering With fear. With his back to the en- trance stood Prickly Porky, rattling his thousand little spears. It wasn't the pound of those rattling little spears that made Peter shiver. The truth is, for once that sound was good in Peter’'s ears. One minute before he had been hating Prickly Porky be- cause he was keeping him a prisoner there. Now he was hoping with all his might that Prickly Porky would stay right where he was. He was as much afraid now that Prickly Porky would go away as a moment before he had been anxious to have him go. “Get away from that log and let me have a look inside,” said a spiteful- sounding voice. It was that voice that had made all the difference in Peter's feelings. He knew that voice. There was no mistaking it. It was a shrill screech, not very loud, but to Peter| very dreadful. Not even the terrible hunting call of Hooty the Owl at night was so dreadful to Peter. It was the voice of Shadow the Weasel. Yes, sir, that Is just whose voice it was. Peter knew that if Shadow got in- side that log he, Peter, would never hop, lipperty-lipperty-lip, through the Green Forest again. Nevermore would he see the dear Old Briar-patch, with timid little Mrs. Peter waiting for him there. He knew that within less than a minute after Shadow entered there would be no Peter Rabbit, for Shadow knows not the meaning of mercy, but Kills for sheer delight in killing, even when he is not hungry. So Peter shook with terrible fear, when he heard that voice. Would Prickly Porky let Shadow in? Perhaps you can imagine what terribly anxious moments thoes were for Peter, but I doubt it. T'wy were the most anxious moment: n all Peter's life. Many times ¥ been in great danger, but always hg had felt taat ne a . cape and always he had had. But if} Prickly Porky should move enoughi for Shadow to dart in—and, he would have to move only a very little, for Shadow is so slim and quick that he: can dart through a very small space— there wouldn't be the least chance in the world. i Every little spear in Prickly Porky's coat was standing on end, and for once in his life they looked good to Peter. He knew that those little him and instant death. Would they stand there long enough? Would Prickly Porky be as obstinate and econtrary-minded as usual and stay *THIS 1S MY HOME!" GROWLED PRICKLY PORKY. right there just because he knew that Shadow wanted him to move? Peter knew that Prickly Porky had nothing to fear from Shadow. He was 100 big and too well protected by those little spears for Shadow to even think of attacking him. Knowing this, Prickly Porky might suddenly decide 10 move on. At the mere thought Peter felt weaker than ever. “This is my home,” growled Prickly Porky. “You have no business in my hom, “Your home!" snarled Shadow the ‘Weasel. “Your home is in the trees.”" “In good weather, but not in bad weather,” retorted Frickly Porky. ““Then I stay in this hollow log. I was in there all through this last storm. In fact, I had just come out when you came along. You have no business in my home and 1 don’t intend to let you in there.” Peter gave just the tiniest sizh of relief when he heard that. “I hope he won't change his mind.” thought Peter. “But you never can tell what Prickly Porky will "8' It_would be Just like him to walk bff suddenly and Pay no more attention to Shadow. Oh, dear! Oh, dear!” ~Jes indeed, those were anxious ents for Peter Rabbit. (Copyright, 1921, by T. W. Burgess.) Southern Potato Dish. Bofl and mash lightly five good sized white or sweet potatoes: boil three eggs for about twelve minutes. Remove the shells and chop the egKS, Wwhites and yolks together, not very fine. Turn the mashed potato into & hot, buttered frying pan. As soon as the potato is thoroughly browned and the chopped egg, mixing it in ‘with a fork. Cook for two or three minutes and serve immediately. This 3s an old southern breakfast dish. Is Cottage Cheese Ever Seen on Your Table? Not long ago I ran into the house of a friend and caught her in the act of throwing away a pint of milk which she had, accidentally, left on the kitchen table overnight instead of putting it in her ice chest. “Wait!" I cried, just in time ‘“Why don’t you make cottage cheesé out of g “Oh, I don't know how,” she replied, wearily. I thereupon told her how, directing her to put the bottle of milk in a warm place until it became a little thicker, 8o that it could be used for this purpose. And as 1 walked home I reflected that the reason why women of today do not make cottage cheese as much as their grandmothers did is because most of them “don’t know how"—and don’t take the trouble to learn. It is $0 much easier just to throw away the sour milk! Yet if they already knew how they would find it just as easy to use it for cottage cheese. I hope that the following directions will persuade many women to use their sour milk for this delicious and inexpensive cheese, instead of throw- ing it away. Cottage cheese is nour- ishing and is one of those little side dishes which, like pickles, tempt and sharpen the appetite, often making an indifferent eater into a person who heartily enjoys his meals. Just How to Make.Cottage Cheese.— Two quarts thick sour milk, one and a half quarts boiling water, butter, sweet top milk, salt and pepper. Pour the boiling water into the milk and let it stand three minutes. Then turn the mixture into a large muslin bag and let it drain overnight. In this way the curd is separated from the whey. In the morning measure the curd which is in the bag and to one pint of it add two tablespoonfuls of melted butter. one tablespoon of top milk (cream is even better), one tea- spoon of salt and one-quarter tea- spoon of pepper. Work this until smooth and soft, then form into balls the size of a walnut and set aside for ‘use on the table. Besides being served as a relish or appetizer, this delicious cheese is fre- quently called for in_ recipes of all kinds. It is also made into various delicious salads in combination with other ingredients, The housekeeper who wishes to offér a guest a particu- larly delectable salad can do no bet- ter than serve the followin, Cottage Cheese-Nut Salad.—One cup cottage cheese, ome-half cup chopped stuffed olives, three tablespoonfuls cream or tep milk, few gxains papri- ka, one-half cup English walnut meats chopped finely, and French dressing. Mix all these ingredients well to- gether and form into balls with but- ter paddles. Serve either on lettuce, with watercress, or merely on a small bare plate surrounded with a garnish of pickles. Moisten with French dressing poured over. Meat Stuffings. Roast Goose, With Prune Stuffing.— Soak a quartér of a pound of prunes in cold water over night. Drain, cover with boiling water and simmer until tender. Wash one cup of rice, add the prune juice and enough wa- ter to make three cups of liquid in all, season with a teaspoon of salt and cook until the rice is tender— about twent; minutes. Add the prumes, stoned and cut in pieces, and a dozen large chestnuts blanched and cut in pieces. Blend thoroughly and stuft, reserving some of the dressing to be used as a garnish. Put the goose on its breast on a rack in a dripping pan, dredging with flour, seasoned with salt and pepper, and set in an extra hot oven to roast. When it begins to brown, pour a pint of boiling water in the pan, and every fifteen minutes baste, dredging with flour, salt and pepper after each bast- ing. Cook an hour and a half, lift out on a heated platter, skim off the fat in the dripping-pan, thicken with a tablespoon of flour and pour in a cup of boiling water. Stir until smooth and thickened, and if it lacks a rich brown color, add a_tablespoon of culinary bouquet. Strain and serve as gravy for the goose. Roast Goose, _Potato Stuffing.— Singe, remove pinfeathers, wash and draw 'a goose. Stuff, truss. sprinkle with salt and pepper and lay six thin strips of fat salt pork over the breast. Place on rack in dripping- pan, put in hot oven and roast two hours. " Baste every fifteen minutes with fat in pan. Remove the pork the last half hour of the cooking period. Remove string and skewers of parsiey. Svery housewife should remem that there are other meats tmpsoven by stuffing. Neck of mutton takes a bread HJ:um':Ig to very good advan- cheap cut of pounded and, rolled maybo;:n;g:‘flel; and tied and baked. It is delicious. Beef olives—smal] strips of beef rolled with stufing—ought not to be forgotten, for when we do eat beef :’a?" ought to make it go as far as it Here is the rule for maki : stufing given in a Wll’flm:‘copnol:::: b_nok that has attracted wide atten- tion from housewives in England. Ingredients: Two breakfast cups of mashed potato (hot), one table- spoon of chopped parsiey, one tea- spoon of chopped onion, two table- spoons (level) of powdered herbs, two tablespoons of milk, one egg, one tablespoon of warmed drippinges, salt and pepper. Method: Beat the ©gg. melt the drippings and beat into the potato with the other ingredients, and use sufficient milk to bind ft.” This recipe is varied by making the dressing with a puree of “any cheap cooked _vegetables (Spanish® onion leek, tomato or carrot. for example); e e n stock, With salt and pepperr “nd fiavored BIRD'S PEDIGREE. New Things for the; Shops. Have you seen the new chime tops? They give much happiness to children and they also add to the enjoyment of grown-ups, for they are decidedly clever. Each top has half a dozen tones. When it begins to spin it sings on one tone. A tap of the hand on the top changes the tone, and suc- cessive taps change it through several successive tonmes. Smaller ones ring the changes on fewer tones. There are sled rails which you can buy to attach to any sled you may happen to have to make that same sled suitable for a very small child, not old enough to keep its seat on an ordinary child’s sled. These are just the railing to make a safe place of the back part of the sled, and they screw into place quite neatly and se- curely. There is some lovely new colored table linen—white centers, that is, and colored edges. It come in shades of green and blue, pink, red, brown and yellow. Sometimes, even, it comes in a lovely light violet shade. The col- ored edge is made into a design of floral sort. Sets of cooking bowls, six in a set of graded sizes, with half a dozen little custard cups to match, may be bought by the housewife who needs such things for three dollars a set. They are in a lovely yellow-brown stoneware, quaint in color and design. One of the new hats for southern wear is made of taffeta silk, crinkled like paper. At least, that is the best description that one can give of the fine crumpled surface of the silk. The result is exceedingly effective. Coque feather collars are sold to wear with the one-piece frock and with the coat suit. They come in col- ors as well as in black and white. They are rather flat—not cylindrical as memory seems to think they were in their last incarnation. They are an admirable choice for the woman going south or, later on, for our northern spring. Leather straps form the trimmings on some of the new serge frocks. They are cut narrow and short, and each end is held down by a little circle of gilt braid, like a button in effect. Hats made of small artificial roses are one of the late-winter efforts of the milliners. They are decidedly at- tractive. Whether they become popu- lar or not remains to be seen. One of roses of faded pink is trimmed with a wide band of crushed brown ribbon around the crown, the ends of the ribbon falling over the edge of the hat brim. A frock for southern wear is made of heavy white crepe de chine or one of the other silk crepes. It is made with a scalloped lower edge, which is lined for a depth of ten inches with scarlet, which shows in the form of a piping of the scarlet around the bot- tom of each scallop. The same color is used for the wide crushed girdle and for a e of piping at the neck. i ey Children’s Lingerie. Lingerie for the little girl is truly as dainty as that for her mother. But it is never so elaborate. The child is allowed any amount of fine tucks, hemstitching, hand embroidery and dainty machine needlework, and va- lenciennes lace and Irish thread lace in moderation. Her dainty under- garments must never be elaborate in appearance, although they may be as sheer and exquisite as their maker desires. Neither must they show any color. They seldom have ribbons, and when they do these are of white. A tiny bow of palest pink or blue would not be actually out of place, but the all-white lingerie for the little girl is in the best taste. Patty Cakes. Since long before the days when Mother Goose formulated the theory | ‘are | their food is right. Sice 1857 healihy about the patty cakes and the baker's man little cakes hawys been the de- light of childhood ard the occasional | refreshment of the grown-up portion of humanity. It is said that Marie Antoinette, when she heard the mob of Parig crying for bread before the palace gates said wonderingly to the king: “Why don’t you give them brioches?” Brioches were a certain delicate cake of which she was es- pecially fond, and it apparently did not occur to the unfortunate young woman that cakes, even little ones, were not within the reach of every one. Here and now fortunately they are within the reach of almost every one who wants them. The home cook Wwho knows how to present them un- der several puises has at her com- mand a big opportunity to vary the luncheon menu. ASNAPPY SNACK FOR LUNCH puts you on your toes mentally and physically, dy for the day’s rea shre Biscuit in a bowl of “half and half” It does not Are Pretty Girls Serious? Are pretty girls serious? What do you think? Every once in a while a discussion comes up among my read- ers and some of them seem to treat the question as though it were of great importance. Strangely- enough, the question never interests the pretty girl or the homely girl, but mostly the man who is an admirer of beauty but who seems to suspect the beautiful woman of. frivolity. “What do I think?" one young man wrote me yesterday. Frankly I don’t know. There is no reason why the pretty girl shouldn't be as sensible as practical and as serious-minded as the one who is not blessed with so much personal at- traction I do think that most of the training given to pretty girls is not of a sort to make them serious. They are apt to be spoiled when they are babies and too much admired when they are children They are fed upon compliments and often given too much flattering attention at an age THE TOMATO Its Origin and Early History. when Wmey are .susceptible to such | things. much_attention she has much more time to give to serious pursuits. Yet 1 have known many pretty girls who were serious and practical enough to satisfy the most severe critic. And 1 have known a great many girls with- out an element of personal attraction ceited. So_there is the problem (if it is a problem) as I see it. Every reader will base his or her judgment upon his or her own experience. I would rather like to think that pretty girls could be serious if thev chose, for prettiness is apt to fade. while the more serious qualities of life are al- ways an asset. But, after all, if a girl is pretty enough she is such an ornament to the world that she fulfills her whole mission simply by being prettv and adding to the beauty and joy of life. I do not think it is a very grave prob- lem. Do you? and canned by the thrifty housewives and girls' canning clubs we may get |some idea of the importance in our national economy of the garden to- mato. In a little bulletin of the Pan-Amer- ican Union is an article which sets forth how much the world has bene- fited by the discover Some of the products which this coun- try has produced are quinine, ootaiued from the bark of the cinchona tree; cocaine, taken from the leaves of the cocoa plant; Indian corn, potatoes, both white and sweet; the concoction known as chocolate; tobacco, and the tomato, one of the most important of all. Its name, tomato, is believed to be of Aztec origin, but it is thought that the cultivation of the plant for edible purposes originated Peru. When first grown in Europe it was regarded as a novelty and never eaten, being considered unhealthy, even poison- ous. It was not until the early part of the nineteenth century that the to- mato came into general use as a food in northern Europe and even in the United States. Since about 1835, how- ever, the use and cultivation of the vegetable has grown to such an ex- tent that it has now become one of the most important of our garden crops. The Canning Industry. When a successful process of can- ning the fruit was evolved the to- mato industry at once assumed large proportions. It was found that for all cooking purposes the canned fruit was as good as that fresh from the vine, and as a result the tomato has become a staple food the year round, and millions of dollars are now in- Vested in canning factories in the United States whose chief output con- ts of tomatoes. Canned tomato uice, strained, is now included in the dietary of very young children. Among the tomato-producing states Maryland ranked first, with a produc- tion of 5.850,000 cases of canned to- matoes; Delaware second, with 1,335,- 000 cases; Indiana third, with 1,295,- 000 cases. The total production for the whole country amounted to 15,222,000 cases of tomatoes and about 5,000,000 cases of tomato pulp (used in making cat- sup, sauces, soups, etc.). The total was, therefore, over 20,000,000 cases of twenty-four two-pound cans each, or an output of 480,000,000 cans welighing 480,000 tons, and having an approximate value of $28,000,000. When we remember twice as_many more are eaten that perhaps W ittle’. Pinies happy if dded Wheat raised on— EAGLE BRAND job. of America | Variety in Oysters. | We Americans have the distinction | of having more ways of serving oys- ters than do Europeans. Of course, oysters are rather more plentiful here than over there. They are not merely the luxury of the few, but in many places they are well within | the reach of any one who will go to the market after them. But on the other side of the Atlantic they are almost always served merely as a tirst course, raw, while here we have many ways of cooking them, and by combining them with substantial foods we make the main dish of luncheon or supper. There is little feeling now: toward raw oysters as possible conveyers of typhoid. However, to some persons the thought that the cooking of oysters does away with any remote danger of this sort is an argument in favor of some one of the palatable cooked oyster dishes. Here are some that have proved popular: Oynter Ple. Line a deep baking dish with pie crust, rolling the bottom very thin. Drain the liquor from about a hun- dred oysters. Now rub a tablespoon of flour with a tablespoon of butter together in a saucepan over the fire and add the drained oysters. Season with salt, pepper and a little mixed spices. Add a pint of the liquor and cook till smooth. Pour into the pie dish. Sprinkle with a half cup of stale bread crumbs and the grated yolks of two or three eggs. Put on the top crust and bake for a half hour or more in a slow: oven, Scalloped Oyaters. Scald fifty oysters in their own liquor. Drain them and butter a baking dish or individual baking dishes and sprinkle bread crumbs PALMINE BUTTER.. b, Thbis is a mew Nut Butter iIn Washington—the price is intro- ductory. Satisfaction guaranteed by certificates in every package. 4 Ibs., 1. Southern-style Bacon, Mild Sweet Pickled HAMS, Since the homely girl rarely gets so | or charm who were inordinately con- | Sugar-cured Smoked Picnics, Ib.. . ...... t Sugar-cured Smoked Breakfast Bacon, Ib. i Wafer-sliced Bacon, b.. . ... ccocseearae 0ld Dutch Corned Meats Mild, Sweet, Pickled Picnics, 1b. . Tender, Young LAMB 1921. HOME ECONOMICS. BY MRS. ELIZABETH KENT. Cleaning Electric Lamp Shades. Electric lights are so bright that any dust on bulb or shade shows up very plainly. The dainty housekeeper keeps them dusted and has an occa- sional general cleaning day for them. It is a fussy task, because you are o apt to break the filaments of the bulbs. Two persons are better at it than one, and can do it in less than half the time. Summon your aid, there- fore, and get out the stepladder. Gather together a brush, a wet dust- er, soap, two dry dusters, two tea towels and a basin of hot water. one person mount the stepladder and hand down the shade and bulb to her aid, who will wash them while she is dusting end cleaning the fix- ture. All the parts of the fixture {should be wiped with the wet duster and then carefully dried. For chains. the brush must be used, to remove all the dust. Shades and bulb are wash- ed and dried like any fine glass, but bulbs especially are difficult to dry nicely. It is always more satisfactory to turn on the light as each is fin- ished, to make sure both that it is properly screwed in and the electric connection made and that it is really clean. It is easier to do the lights one by one in this wav than to gather them all at the sink in the Kitchen to wash them, and there is much less danger of breaking them. They are much worse to handle than dishes, because of their unaccommodating shape. ‘Water for the bulbs and shades must not be too hot, nor too Soapy- Towels must be very clean and very dry. Some people like to use soft paper for drying the bulbs, and if you have a supply of old pattern tissue | paper on hand it can be used for this purpose very nicely. (Copyright, 1921.) e over. Now fill with alternate layers of oysters and crumbs and lumps of butter, seasoning each layer. Pour over each when full a very little Strained oyster liquor. Cover the top With melted butter and bread crumbs. Let | WOMAN’S PAGE YOU CAN LEARN MORE | from a teapot test of Than we can tell you in a page advertisement TRY IT TO-DAY ; Send us a postal card and your grocer’s name and address for a free sample. Address: Salada Tea Company, Stuart and Berkeley Sts., Boston. LD DUTC Danderine is "‘Beauty-Tor;ic” glistening with beauty. 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 that youthful brightness and abundant thickness. All drug counters sell “Danderine.” Immediately after a “Danderine” massage, your hair takes on new life, luster and wondrous beauty, appearing twice as heavy and plen- tiful, because each hair seems to fluff and thicken. Don’t let your hair stay lifeless, colorless, plain or scraggly. You, too, want lots of long, strong hair, Sugar-cured Smoked Hams, small & lean, Ib. . 26¢ .20c .32¢ .40c .18¢ 1b., 26c 20c foods. BEST! good! MARKET ... Where Thrifty Housewivesr JSave | Suggestions for Monday, Tuesday and Wednesday That Help Run YOUR Table at a Saving Preaching What We Practice Folks: There’s something far greater and far more important than Price in the selection of In the name of your good health, OBTAIN THE There is nothing ever TOO Our buyers have in selecting YOUR foods. Small Pig Pork Loins, whole, Ib.. . . . . .. Pork Loins, loin end, Ib.. ........... Pork Chops, blade end, Ib.. . ......... Mild, Cured Picnics, Ib. . . . .. Pure Kettle-rendered Lard, special at, Ib. . Pure Pork Sausage, meat or links, Ib.. . . . ..30c ..32¢ ..30c ..19¢ .. 18¢ ..28¢ Prices Reduced On— A Tender cuts from young fatted cattle. The finest obtainable, and unusually tender and juicy. this in mind clog the stomach. It leaves the mind alert and active and the .l)od%(l))uoyant and e ;ng the toilér, r the thinker for youngsters and grown-ups, for any meal. Delicious and nourishing with sliced bananas, baked apples, stewed prunes or other fruits. Ready-cooked, Ready-to-eat. Fancy Rib' Lamb Chops, 1b., 30c Tender Shoulder Chops, bR oo Sk 130c Tender Shoulder to Roast, 1b., 22¢ Lamb Low Prices, Naturally, Come Next Like Fresh, Oven-Hot BREAD? Then Buy OLD DUTCH Up in that spotless, sunlit bakery of ours master bakers turn out large loaves of wholesomeness : twice daily. To visit this modern bake shop and get ONE WHIFF of this baking bread—that homemade flavor—makes you hungry. They'll EAT MORE OF THIS BREAD—better buy three at a time! 7c Loaf - - - 3 for 20c GROCERIES OLD DUTCE COFFEE sure satlafie Dblended under the Old Dutch Roof, 1. 880, FRESH, DAINTY CAKES, Spiced iced Jumbies, Lomon A _dandy end to a good Jumbles. and Bugar Crimps, lunch. Get ‘em assorted if you like, ib, 880, SWEET POTATOES, Melfa Brand, large No. 8 oan, 1% W, No. 8 can, THR thing for tempting ples, PEANUT BUTTER, of the jarge Virginis peanpts, ] Cheap, too, Well flavored, Made eclean~iept clean, 1b., 180, Roasted and \UERKRAUT—the kind that makes “‘hot franke™ %o muel better, qt. 180, DOMESTIO SARDINES, unmatehable at, can, de, “:nm, wet and dry, No, 1 can, 880, No. 3 can, 1, lfi‘.v'l!lf.,'pm large and meaty, 3% gal, $1.40, CORN SPECIAL, Morgan Brand from Maryland, esn, o, s of other eannod goods—frnit and vegetablee— [ L ba You should visit the marksts to appreciate such @ low:priced varlety. Holland Belle Butter is becoming the cholce of Washington folks who want the BEST—cheapest. It's in the finest homes on the most luxurious tables! QUALITY through and through is the reasn. (e Per Ib., 001y aeseeee Derrydale Butter satisfies your high- est ideal of what good butter should 61c be. Yet, economical. Lb. ... Cheddar Cheese, daintily spread on biscuits_or on delicious slices of bread (0ld Dutch Bread, of cpurse) answers many a of its mildness luncheon question. and distinctive taste, it satisfles ALL Do cheese paiates. Lb. .. 7-1b. Can, $1.60 Sharp Cheese, Ib. .... Domestic Swiss Cheese, Ib. ......65c POTATOES, mealy and round. Pk veeenaa-33c ONIONS, of 2 very fine grade, % pkieceeeeoou O¢ NEW CABBAGE, just in from Florida. Fresh, een heads, nice and solid. Pound.......... 8c YORK APPLES, are sweet and juicy. % pk. 15¢