Evening Star Newspaper, January 11, 1921, Page 20

Fads and Fancies. Tans, grays and blues are favored for "ay dresses and brilliant colors for ‘vening wear. Picture hats for the coming season Nill be simply fashioned in georgette and organdies. ‘The loose blouse is generally used ith the slim skirt and the fitted bodice With the fuller skirt. Many evening gowns are extremely ~hort in front and long enough to trail it the sides. Rows of taffeta petals form an over- “rapery and edge the underskirt of a affeta frock with a tulle tunic. Some bodices blouse at a low waist ine: others hang from the shoulders, with @ wide sash at the hip: The deep armhole of a black velvet WOMAN’S PAGE. dress is outlined with silver, and silver embroidery is used on the skirt. Velvet poppies ringed with matching flues of ostrich make -one shoulder strap of an evening gown and brilliants make | the otner. Cinnamon Cakes. Take one cup of molasses. one-half cup of boiling water, one teaspoonful of cream of tartar, one-half teaspoon- ful of salt, one teaspoonful of cinna- mon ang then stiffen the mixture with flour until it will just pour. Bake in gem pans and serve hot with whipped cream. THE EVENING STAR, TUESDAY, JANUARY 1f, 192f.. Horseradish Sauce. ; This sauce is especially good for roast beef. Grate a tablespoonful of horseradish, mix it with three table- spoonfuls of cream, a teaspoonful of | mustard, the same amount of vinegar iand of sugar, with salt according to taste. Cheese-Stuffed Dates. As a palatable accompaniment for small bread-and-butter sandwiches for an afternoon tea, dates treated in the following way will be welcome. Stone some large, clean dates and remove the stems, then stuff them with cream cheese and chill them before serving. PIGGLY WIGGLY GRAY REMAINS A BY ANNE RITTENHOUSE. The public did not catapult itself into gray when the signal sounded for the fashion. It waited until France had established the coler along with beige and mauve. It wag not until midwinter that Smart women ordered gowns of mauve for formal evening wear. The intro- duction of such a frock in a con- spicuous box at the opera when Far- rar was singing appeared to be a {signal for other games of its kind. This frock was entirely different from every gown in the house. It was the shade of mauve that sinks jinto orchid. The fabric was satin. The | bodice was tightly wrapped around jthe figure, showing a decided waist !line, and the skirt was full at the hips through drapery and narrqw at the hem, touching the ankles. A gar- land of orchid-colored flowers went over the shoulder and dripped down was a strong Victorian air about the gown. It focused attention. It is easier to wear gray than mauve. Therefore the public has gradually made it a leading color. It has been dominant in the evening and at formal afternoon functions. Satinm, |panne velvet, georgette, crepe d> chine are the fabrics oftenest chose ‘Therefore the dressmakers hope to continue-it until the spring. It is really a lovely color for warm the front and back of the skirt. There | A FAVORED COLOR WOMAN’S PAGE. fficientf. yseke€ Laura. A Kirkman Guest Meals for Two Days. ! “I have a friend coming next month | to stay with me two da: ites a| reader of this column, “and while 1/ can plan a single guest meal without asking assistance, I am baffled by the problem of planning four consecu- tive meals (not counting brea She morning around 11 o'l leave early the follow | Saturday morning—so just plan lu {ard dinner for Thursday and same two meals for Friday. I don't want formal meals, but I want them good. 1 plan to have leg of Jamb for Thursday night dinner and to serve it cold on Friday night. The following menus will. T hope. prove of use to other woman rcaders who are confronted with the problem of plannin, uest meals covering a two-day visit: Thuraday Noon's Luncheon her Escalloped Oysters or Cold Beef Loaf Baked Canned Corn in Ramckins Coffee. Ba v C Bean Soup weather. And there is every reason for its success at Palm Beach and later in hot-weather resorts. At the moment it is combined with Leg of Lamb, Brown Gravy. Potatoes Toasted in Pan. Cauliflower Coffee Indian Pudding, Hard Sauce Friday Noon's Lunchcon }soda crackers rolied fine (or one cup By of crumbs), two well beaten ekgs. 2blespoon salt, one teaspoon ne-half teaspoon pepper and three. Divide th any Kind of unsweetened cracker !y ture into two halves. putting each half in a bread tin; cover the tom= of the loaves with bread crumbs dotted over with bits of butter. wn bake from one and one-half to twp hours in a moderate oven. —_— Small bouquets of vari-colored eut | wool are worn with dark costumes. | Eyelet embroidery is effective on long. iloose panels of white crepe over atin. A striking hat and muff set is made lizard skin ribbon and gray fof cire ering steel and et are used with net and iuce in effective evening owns. Suit-coat collars are notched with nar- row revers when the coat buttons rather Glif mix- high. DEPENDABLE As CHURNGOLD comes from the gigantic churns, it is chilled in a bed of cracked ice] then conveyed to a temper- ing room and from there removed to a kneading machine where the moisture is worked out to Government requircments. In the kneading process enough pure GOLD to give it the proper flavor and keeping qualities. The quality of CHURNGOLD is salt is added to CHURN- so_thoroughly dependable, and the price so much less than butter, that hundreds of thousands of thrifty housekeepers are using it in place of butter. Lealers, Obtain Fresh Supply Prom: red, with mauve, with mulberry, with French blue, in order to give it bril- jancy during the midseason. The combination of mulberry and gray b Iongs to the Italian renaissance. That most extravagant member Tuna Fish Creamed Peas Cottage Tea Date Cup Cak Friday Night's Dinner Tomato Bisque Cold Leg of Lamb 37 STORES IN WASHINGTON Cheese o ( Uty v, = Don’t Let Your Money Slip Through Your Fingers Your Money Slips Through Your Fingers of the goods. When you pay more for the same goods which you get elsewhere for less. Certain overhead ex- penses are added to the cost of goods; of these expenses does not add to the intrinsic merit When these expenses are eliminated or the addition fami aly, by name Isabella, the beauty of gray and mulberry, f interior decorations. And dressma ers have borrowed the idea for the { twentieth centur. If one combines red with gray, the shade of the latter must be chosen by an artist. The slightest display of crudity would spoil the costume. The sketch shows a suit that goes to Palm Beach which will give an amateur an admirable idea of how to blend gray with another color. The material is corded silk, the skirt is high waisted and siizhtly rippling at the hem. The short ‘acket has no fastening and jt also rioples at the hem. The blouse i, of course, thread lace dyed to match the sui.. The pocket on the skirt and the cuf’s on the coat aro of the lace, and the tiny bow of red ribbon on the blouse is the keynote to the red hat that to)s the costume. It is covered th a _ray tulle veil to dim its bril- The shoes and stockings are Variety of Tested Recipes for Rice. American rice Is as good as that grown anywhere in the world, and with this year's crop about @ fourth larger than ever before the hause- wife should plan to use more rice in the family meals, advise specialists of the Department of Agriculture. Except in the south, rice has never been o popular in this country as it deserves to be. It is relatively cheap, easily digested. so mild in flavor that it combines exceptionally well with meat, cheese and fruits and vege- tables of pronounced flavor. Pound | for pound it supplies as much fuel| for the body as does white flour, corn t meal and most of the other cereals.; Moreover. rice can be served in so many ways that no family need grow tired of it. Good Served Hot or Cold. As a breakfast cereal, rice is good served either hot or cold with milk or cream or with fruit. If the rice is cooked in milk in a double boiler (one quart milk to one cup dry rice), it is especially nutritious and ha® ® richer flavor than when boiled in water. As a starchy food to eat with meat, some persons prefer rice to potatoes, and many others would like it if it were always flaky and well seasoned. Boiled rice is not sticky when washed thoroughly, cooked in plenty of water| and drained as soon as the grains be-; come soft. Overcooking and using too little salt are common mistakes that have prejudiced many persons against rice as a part of the meat course. For use in soups, rice is one of the best of all the cereals. It may be cooked in the soup stock, or left- overs of ocooked rice may be added just before the soup is served. Soups or gravies may also be thickened with the water in which rice has been boiled. As a basis for scalloped and stewed dishes substantial enough to be used GRAY CLOTH SUIT WITH BLOUSE OF COARSE THREAD LACE MATCHING SUIT. CUFFS AND POCKET OF LACE. RED HAT WITH GRAY TULLE VEIL AND GRAY SHOES AND STOCKINGS. when it is brown, fold it over with a flexible-bladed knife. Turn the ome- let out on a warm platter and serve immediately. If desired, the meat may be omitted, and a little fresh sage, thyme, mint, celery, pimiento or onions may be substituted for parsley. This will make five or six average servings. Rice and Tuna Fish or Salmon Salad. Remove the bones and skin from a can of salmon or tuna fish, and mince it finely. Add an equal quantity of cold boiled rice, and geason the mix- ture with salt,’ pepper and vinegar. Stir_in enough boiled salad dressing to moisten it and set it away for a while in a cool place. When ready t0 serve, add a little crisp celery fine- Iy eut, and shape the salad in molds moistened with cold water. Turn hem out on a bed of lettuce leaves and, if desired, garnish with stuffed olives cut iengthwise. l Estimating Costs. _]I‘ Do you ever really estimate com- parative costs in your food buying? This i8 not always so simple as it #@3Ma. For instance, you may wish to buy almonds for salting and you discover that the paper-shell almonds cost 40 cents a pound, while those with hard shells cost 35 cents. And .you may, therefore, that since the almonds are going to Ibe cracked in the kitchen any way the hard-chell ones will do. is _not enough. The paper-shell almonds are light- er. Your problem is then to know whether the difference in weight will offset the 5 cents difference in price. One practical way to solve the prob- lem is to buy half a pound of each Sort. Then shell and blanch your almonds and see how the results com- pare. Now this may seem like a good deal of trouble, but if you were going to use many almonds in the future it would be well worth while. Or you may discover that suet may be bought at the store for consider- ably less than lard. And you jump But this lessened you get the most for your momey. When you buy your groceries on credit your money. is slipping through your fingers. You nof only pay for the credit extended you, but you pay for the credit extended the other fel- low who fails to as the main course of a meal, rice i8] to the conclusion then that for fry. excellent. Relatively small amounts|ing purposes it is cheaper to buy the of some of the higher-priced foods|suet and try it out and have this to can in this way be made to go fur-|use in frying than to use the lard ther. But remember that you are weighing Many attractive salads can be made the suet before it had been tried out. Mashed Potatoes Baked Onions Coffec Cottage Pudding, Lemon Liquid Sauce. The escalloped oysters, in_ Thurs- day noon's menu, will be a iess ex- pensive dish than the cold beef loaf. and 1 would advise the use of the latter; for. in this day of exorbitant prices, guests do not expect the deli- cacies which hostesses thought so aining when prices would advise the hostess on her table on Wednesday (the day before the guest's arrival) a hot beef loaf (for dinner) and baked beans: she should use the following recipe (whi: makes two meat loaves—Kkeeping one of the loaves for the next day's luncheon) and the left-over baked beans can be easily made into soup on Thursday. Beef Loaf.—Have your butcher put through his meat grinder three ‘were llumndn of beef off the rump (about cents per pound). Put this meat into a large bowl and mix with it six The SECRET s in the LONG-FIBRE FILLING long fiber filling is. .- How-much stronger thq‘ WILLIAM [URNGOLD RS . PRATT. Distributor, Washington, D. C. Telephope Lincoln 655S. So/d enl w Red = CaRiNe D) - |CHURNGOLD _MONEY SAVER - —BVTTER FLAVOR. Ao of the goods. pay. Also, bookkeepers a1d collectors’ salaries are addel to the cost Prices That Tell Their Own Story Finest Pure QY Cane White Granulated, b. . CHEESE, Wisconsin full cveam, bb. . o oo POST TOASTIES, package Kellogg’s CORN FLAKES, paciage cecmmec e cenge .. e T Gc NEW STORE— 9c ‘ Butter TOMATOES, canned, —_—_— No. 3 can... PEAS, canned, No. 2 can, Exrly June, can. .. .......c.... LUNCH TONGUE, small can, 614¢; large can. POSTUM CEREAL, large pks., 20c; smell pkg BEETS, camned, No. 3 Sunset; the 20c kind; can. ....... CODFISH CAKES, Gorton’s, package ccoiesecspecan, MAZOLA and WESSON OIL, pint, Gilt Edge, Ib. .. .. .61c Good-Luck-Oleo. ° 1c 10c 10c 26¢ 30c 12¢ 52¢ Ancther link in the great chain of Piggly Wiggly stores will be added Saturday, when store No. 38 opens at 1205 7th St. N. W., corner M. Watch for opening announcement. by combining ceeked rice with left- over portions of fish, meat or vege- tables. Rice desserts haveslong been stand- bys in the American household, bu! new ones are constantly being added to ¢he list. Some of the simplest rice dcweerts are best, and are particularly good for children. For example, either hot or cold boiled rice is very good served with jelly, jam or marmalade, maple sirup or cinnamon and sugar, or a sauce of fresh, crushed fruits. The following recipes for cooking rice have been tested in the experi- mental kitchen of the United States Department of Agriculture: Bolled Rice. 1 cup rice. 1 teaspoon salt. 4 or 5 quarts boiliog water. ‘Wash the rice through several wa- ters until all the loose starch is re- moved and drain it. Have the boil- ing water—salted—ready in a deep saucepan: slowly drop in the rice, and allow it to boil rapidly for about fif- teen or twenty minutes, or until a £rain pressed between the thumb and finger is_entirely soft. In order to it from sticking to the pan, rice if necessary from time to ith a fork, but do not stir it, for stirring is likely to break the grains. When sufficiently cooked, turn the rice into a colander or sieve, and after the water has drained off, cover with a cloth and set over a pan of hot water on the back of the stove or in the oven; or turn the rice into a_shallow pan, cover with a lid, and place it in a warm oven for a short time. Treated in this way the grains swell and are kept separat Cream of Celery Soup With Rice. % pound celery or as- 1 tablespoon Qpopped paragus. parsley, or 14 cup rice. teaspoon omion $uice. 1’ quart cold water. 2 teaspoons salt, 3 tablespoons butter. 3¢ teaspoom pepper. drippings, or other 1 quart milk. preferred fat. Cut the celery or asparagus in half- inch pieces. Cook the rice and celery or asparagus in the water until both are tender. colander and add the fat, the season- ing and the milk, and reheat. This will make five or six average serv- ings. “ Oysters Scalloped With Riee. 3 cups cooked tice. - 1 eup milk. 1 pint fresh oysters. 2 tablespoons flour. 1 cup chopped celery. % teaspoon salt. 2 tablespoons butter or % teaspoon pepper. other fat. Place alternate layers of rice, oys- ters, and celery in a baking dish snd pour over them a smooth white sauce made by melting the butter and stir- ring in the milk, the flour, the salt and the ‘pepper. Bake for twenty minutes. This will make eight or ten average servings. Savery Rice Omelet. 3 eges. 3 tablespoons minced 3 cup cooked rice. bam or left-over feup milk. fried ba 1 tablespoon butter or % teaspoon sait. other fat. 6 teaspoon pepper. 1 teaspoon paraley. Beat the whites and the yolks of the egi parately Mix all the in- gredients, folding {n the whites of eggs_last. Pour the mixture into & hot, ¥wgll-greased frying pan, and ’ Press them through al The fiber may make up some of the weight. worth considering. More- over, it may be that weight is lost in the 'cookini Then there i inconvenience of not having the fat ready when you first want it and of having to find a suitable container in which to keep it. We too often jump at conclusions. We don’t feel that it is worth while to make accurate measurements of costs or of time spent. —_— A brown velvet hat has an upturned brim edged with pleated ribbon. A fabric of combined cellophine and worsted is used in making sports hats. The skirt of a georgette crepe gown has panels caught on only one edge. Georgette skirts have tucks with hem- stitching on their edges as trimming. The irregular hem line and paneled skirt are features of the spring mode. o Y Stant'and sure 16 results. A sample and a bookiet will be eent g (from man. uf oul receipt of ‘Tl Mentioa shage dor sired when chasing. 'ATTRESSES cannot be judged by how soft or pretty they are. The test for long service is in the filling. Compare a handful of ordinary filling with a bit of long- fibre filling from a Conscience Brand mattress. Press each in your palm. You will notice immediately how much more elastic the long fibre is. Try pulling the fibres apart. How much stronger the long fibres are! ‘This long fibre is the secret of the comfort and lasting quality of Conscience Brand mattresses. Above all, isn't this endurance and buoyant springiness what you want in your mattress? A Conscience Brand mattress is good not only when you buy it, but after long use remains buoyant and springy. A Conscience Brand mattress is delivered to your home just as it leaves the factory—in a tight-sealed, sanitary package. With a Conscience Brand box-spring it makes the ideal combi- nation for sleep. CONSCIENCE FB3IRANID MATTRESS HY take a chance with an unknown mattress> Choose @ mattress under the Conscience Brand and be sure. In the great daylight, scaitary plant of the Irtcrnational Bedding Company only clean, pure, strong ma- terial is used in the making. From the beautiful ticking on the outside to the last bit of fibre within Conscience Brand mat- tresses are built to sndure. CONSCIENCE BRAND Mattresses - Pillows - Box Springs INTERNATIONAL BEDDING COMPANY BALTIMORE & RICHMOND Nationally Known Conscience Brand Mattresses on sale at Goldenberg’s Furniture Store Seventh and K Streets. . We Sell Conscience Brand Mattresses because they measyre up to our standard of hygienic quality for bed furnishings. House & Herrmann Seventh and I Streets