Evening Star Newspaper, January 14, 1921, Page 34

o1 WOMA S PAGE. THE EVENING STAR, FRIDAY. JANUARY 14, 1921. WOMAN’S PAGE. _—f green peas. Carrots can also be cut — “(, into thin strips and cooked as above, Orange Fritters. = == S Peel som. l hem into s ea th (perture in each 1o remov Sweet Potato Waffles. Good Supper Dish. cup of flour and a teaspoon- | One cup of cooked rice, three cups 1 of haking powder and salt. of canned tomatoes, one-half sliced the sceds, | Add_a_cup, pressed measare, of dry. anion, one slice of bacon cut in small oranges and separate | King | then arranged on a platter in form of a nest. with eggs hard cooked. e | eut in ha nd covercd with a rich f ; ons, » ¢ into s it mashed sweet potato ard a teaspo 2 E e | sauce, placed in the nest, and the fp each section into a batter 1 ) of meited bntter and sugar. | Ui and salt and cclery to taste. whole sprinkled with chopped sreen sh r i one wnd one-third cups of o +f one cox light. add a cup and Put the bacon in a frying pan and — — — — — — Peppers or chopped parsley Just b wo teaspoonfuls of baking powd ol £ of miik n'rl s L kw.:nlwnh 1:3.~]{r_‘_ out the fat: then slice the onion y( 5 5 = | fore serving. ot cuip. ot iR Sone 4 \nd | OLher i s. ake at once in | S e it Momete s lanal mice - ered crumbs and brown in @ hot oven rot Foam —Select lary 3 - well beated, g ed wafle irons jinto it, add the - 1S, a4 scrape (oot tleacaial op e e R - jiste T e e e ] (25 Carrotn., | cartors. watl thorou i erape | The Rind you n deep fat, on brown paper.i o @t TN oe so [Sistency. Then add the seasonings. | VEGETABLES NOW IN SEASO N Cantots contain pect ac gy | st S g el have wanted prinkie with red ar and 4y . (g1 it takes three men to spin | This is good served with cooked cold A | digest, conscquently they are good for | On Juice and serve at once \;u]h ma : to ma.lte- serve with bt imeat. { clearing the complexion.” They “will not | ong i ““"'”";'; :'l"{"::r:":‘ h"““r‘ ”""s —_— need scraping if they are firat washeg | MO0 make @ pretty garnish fol smooth i : ashed | gy, | o= o 4 | Wash, peel andl chop enough onions| and then boilea for about five ounntes ] © 0 5 carrois 2 ive NO C. O. D.—N ANGE EVERY SALE FINAL 1 The Star Household | to make one pint. Prepare Jniihe same | Pour off the boiling water. let cold water | o Lri¢l_Carrots.—It you have never| and . 0. D.—] { S— | E 28 | way enough 'white hotatoes fo fill 4| fun on them until they are cool enough | ey Tt CAFTOLS, try them the next h £ S S { Expert Tells H o w g maure " Sade i niansin | o handic: nd e’ skina sl sty off | s "o or® (hent First poil ther ‘when B 3 ettle ding three quarts of fast-|as beet sKins do. | SEahes e | = H H ., 3 5 boiling water, ' ook for thirly min. | Carrots Nutritious. — Select some | \N¢M Ien&thwise and fry them in but- with H Carrots, Onions and hotatocs, sait and pepper YounE. tender carrors and scrape and | ot ArIPRINES to @ delicate brown. | s = o 0 H L > taste and cook for an hour longer. | cut them in slices. Boil in salted wa- | otamimo yrrd, uriips ——but both vex- | £ H Celervy Are Made D While cooking. season with one tea- r until about half cooked; drain ush & grooved wemstaolcd 3 E E | v oAre Made L)e- | spoontul euch’of minced parsiey. cher- | and return the slices to the saucepan | oo (00K i boiling water and scrv e ook 5 {vil and sweet peppers and add t With a generous picce of butter and | moey o, uiter sauce. They look lik EAGLE BRAND = s S licious bv Pro P € | tablespoonfuls of butter. The onion |4 tablespoonful of sugar to cach three | huwine 1t and have the ntage o : & may be browned in the butter before | carrots. Cook until tender: add eithes | x the fiber thoroughly cut CG‘M m rots and Celery.—Dice the car- and cook until tender. Cook the | g of celers‘eut e vl | e IRl 314 7th Street N.-W. ANNOUNCE THE ACTUAL LIQUIDATION | ENTIRE STOCK «BOOTS |adding to the water. in which case)a tablespoonful of finely chopped mint | Cooking and Combi- more tad wii Yo' Teatiren o Tne | or the same amonnt of chapnn , i 2 Iere. the food value use part milk | ley, season to taste and s nations — bepzlratmg instead of all water. alone or as a bord Onion Custard—I'eel and slice and 5 P - | miuce ten medium-sized new onions, fr the Onion and Tts| uniia pate scltow i oweet butter Fay Odor. rot Mix them and serve with a uc beaten fear cgge in one pint of mi {add to the cooked onion, season with | _. TRY sy O ST L salt and nutmes, beat well and vour | _linto a baking dish. Cook for fifteen uncqualed for | minutes in a rather brisk oven | \ti-scorbutic ratoga Fried Oni #e—Cut into s [ tendencies. They are the cieansers| 30d souk them in mili for {en minutes. s : then din them in flour and drop into T the 4 5 era a i {of the system. and used liberally are, poijing fat, deep enough to cover them great preventive of colds and other| When tender take out with a skimmer | r these important rea- :unl' nl}:‘u't\ them on brown paper to ab- | : Sy corb the grease. A French fashion is ns, it is well to K v just how to < 8 S Eare Thers MOW I to cut them into thick slices and let them 1T In e Mieet place, if vou will peel | SeParate into natural rings, drop into {onions under a faucet of runming|Cold milk for ten minutes n. coven! {water, or pour boiling water over|Well With flour and frv. These are ex- Elhvm and cover them for u few min- | CCHeNt to serve with steak or veal cut-| P Onions and their purgativ lic and os | AW TN 10 ,: Hemstitching : Buttons Made 3 for.. 35c I to Order 12 fer. $l.25 %m%ElRST ";:‘W Quick Service ) ':'-llllllll""""""u”w o Moderate Price TR T T b T e —— 1219-21 G St. N.W. Hair Nets T T sy 3 U lets. i utes before peeling. it will save your L : i D! & > Fried Onions and Apples—Slice some Deeled onions and twice the amount of tart apples. Season with salt, fry to- gether in sizzling butter or drippings | until tender and browned. Onions and Cream Cheese Sandw —~To _one-half pound of soft cres cheese red voung onions and | s from smart and your hands l'rlrnli odor. A quick and n way to jremove the odor of onions from knife. ! dish or hands is to rinse well in AT ONE PRICE ave the tea left o n, and it will be alwi ve partaken of Istrong tea {€erom Tunc ay. If you hes | mi o jmeal in which onions were a part of 0 | home nropared ddish. Aip a prece o | Cream spread well between thin slices | “]mrm v into vinegar and eat it it | ©f brown bread. seasonin vell. { | ! Onion Sirup fer Colds—An old- | | will destroy the odor on the g ] : fashioned remedy f¢ | ating _lemon of drinking " cold or ho eness | 5 Reasons to “Iry Sworzyn’s First Reason No. 1 { lemonade 1 Alaol Raveldne i# onion sirup made follow Peel | effecl. There is a right way to {and slice the onions and cook them inj onions. Cut them across the gr: OIeN s e § (Do iep Linlclcwithy id et stand unti e juice forms i not u ked onion will also re- not up and down. They will be much|a sirup. Hot tin that wa lieve earache | To Cook Younz Onions or Scallion Horttollline Gelenys —These are excellent cooked like ax-| paragus. Leave several inches of they Celery is eepecially good for rheu- ::re nI{ng no‘n unull tender ix: 5 s:lll; matic or rervous persons, and is more | {1y salted water, place on Strips of | . ... A e {buttered toast and scason with sa\uld‘ges""“‘vfmkm than raw. Now that { pepper and butter. lit is at its best and plentiful in the! Stafled Ontons. markets. direetions for its use may prove || | i of ‘aterest to the young housekceper Parboil some white onions for ten|and serve as a reminder to the more ex- T/ l F A Iminutes. Whén cold remove the cen- | perienced one who is apt to forget from | J sty jters and 611 with a mixturc of bread | scason to season. i e ust ) amous ferumbs and the chopped onion cen-; No particle of celery should ever h»: Z and browned well. : individual ramekins, cover with fine but. | Reason No. 2 | pand down. They will me much 29 | | i e o wrremmsm— o RO Venida {little water; then uncover and brown | lightly. | Bakea Younz Onions and Ezgs— {Boil some young onions until tender, {meantime preparing some eggs by {hard-boiling and slicing them. A { coarser stalks, after being scraped, w imake a cream of celery soup. the' toj ters and_some small bits of chopped | thrown a The white stalk, besides | bacon ason Lizhly and add a gen- | heing used ax it generally is, as a salad. | lerous amount of butter. Sprinkle|an appetizer may be made Actual $3.50 value, every middy guaranteed with buttered crumbs. cover and bake ; into fritter: creamed or | fast color. All white and white with colored col- ° lars and trim- mings. Si 10 IS <0 20 years. One of the season's most remarkable A ifor an heur in w pan containing a|made into licious puree. The offers at.2. .. THE PRICES OF THESE BOOTS formerly Were $7.50 to $16.50 NOT a Winter Clearance of Old Stock BUT Final Disposal of Every Boot We Own {hard-boiling and slicing them.. Al-| excellent 'poi herb. ° Thes THIS' STOCK INCLUDES 611 up the dieh Wwith white sauce el | soning. roumer scas meats and foree: | Calfskin, Kidskin, Suede, Patent, Buck, Black, Brown and Colors asoned, sprinkie buttered crumbsimears. Celery served as u relish or 3 and minced swceet peppers on top #nd | with salad should be ice cold other- Military Heelx and French Heels in ANl Sizes and Widths. {brown. 1 lloped Onions.—Boil some onions! d Celery—Cut pi e e L 3 alted “water for forty-five min- | gor staiks in three-inch length INCLUDED AT THIS P 99 the Pair . | i i s shetpn e farrange in a buttered baking h | Delngescraned, L ] 2 9y . Moisten well with white sauce, cover | [ €. then in bread crumb and ith bread crumbs and dots of butter | JWCKIY In_smoking hot fait Drain on " 1,500 PAIRS WALKING OXFORDS ARE | 1, and bake in a moderate oven for about | PFOWR Paper and serve hot. It is MILITARY HEELS cut from the bleached stalks can be boiled, well seasoned and served as vegetable, and the green top can also be ved for seu- it ie almost tastele: | e e e T oy CEarmion 10r | B00d relieh with creamed fish or = {this dish consists of rings of onion | loPed ovsters. i | ifilled with chopped gelatin which has| Celery Cutlets—Mix together one cup i been tinted pale green with vegetable | coloring and flavored slightly with | bl S aspa ey | ter, two_ beaten ez scant te e By with Stewed | spoonful of lemon Juice nd peppe into cylinders, roll in cracker dust in deep fat. of cold baked beans, one cup of chopped ! celery, two tablesposnfuls of melted but- Beef.—Line a baking dish with a crust | Shape and bake until lightly browned. Fill{and fr ithe dish with parboiled onions and Celory and Cheese Ipart of the water in which they were | some stalks of white c { cooked. some butter. salt, pepper and | in boiling salted water ; mix sage. Cover with a sheet of the paste | cream sauce and a generous well pricked and bake until quite done | of I'armesan cheese, fill pat IN BROWN OR BLACK KID FOR WEAR WITH WOOL HOSE OR SPATS u Gratin—Cook ery until tender ith a good sprinkling shells or BY WRS. ELIZABETH KENT. | The prejudice against eating raw | fruit is found more often in E rope, | % | and especially in continental Europe The Furnace Fire. {than it is here. And it may be that| While the furnace is Properls the | inic ic but a -protest aguinst the ca l ose concern of the man of the house, vei | s oot & BrOen BEnst fhe car ° : o000 in ci in his absence or illness it may fall | 3.3 aling in city to the lot of the womanfolk fo kecp | Marketh, ~Ferhans fn e more con the home fire burning, and xad is the | Some O et result of ignorance then. | [ o comows | e A Sale of Women's 9% 49 | far greater s c 5 = P h cad of disease through | A remarkable offering of exceptionally fine silk hose at a Ivl | eating raw fruit than there is here | il e furnace fire has gone out And | where the feeling is that raw fruit i ridiculously low price. In black, brown and navy. Remem- f T B i it e it sy | extremely wholesome and for a healthy 5 it N el 3 i DX o0a in Fthe coal may be nesd|adult rather better than the cooked ber, all perfect. No seconds. i later on. after the new fire has got a | Variety. i Bood uain. but m-gmfiwnn a clean 'al;ml:‘;ll::"w:rfzf‘d ;llgtmthrem??r(t :;l I grate. Lay the new fire firmly but c : can- foosely. %o that it will settle evenly | Even if we Reason No. 3 \ as it burns, and not topple over, but 3 seconds in very hot water we do not kill bacteria, On the other hand, if we wash fruit thor- Y oughly we remove the dust and with it some of the bacteris 3 - For very voung children doctors gen- . S erally agree that raw fruit is too i fibrous. Thus one very eminent specialist | i rove us imn a writes that youns children should not be allowed to eat oranges, though the strained juice of an orange is onme of the first things that infants are given, | aside from milk. Some doctors recommend scraped ap- ple for chiidren and, providing the ap- ple is thoroughly ripe, there seems to be no reason why a healthy child with | his full quota of teeth mhould not be | given a very thin slice of raw appl providing he Is taught to chew it thor- oughly. Perhaps you have bought muslin that looked fine in the store, but appeared thin as cheesecloth after washing. That muslin was adulterated with chalk. Sometimes this powder is added so cunningly that your only test is thor- ough washing. Other times the chalk is added so coarsely that you can detect it when buy- ] ing. Just make this simple test: Rumple themuslin briskly—the fine white powder will fall on the counter. 1 : Navy Beauty, Apricot, Flesh, Scarlet, Silver, Peach, Wine, Brown. Gray, Green, Henna, Bisque, Light Blue, Jade, Plum, Rose. Black and White. A striking evening set made of foh feathers consists of four Reason No. 4 in gladiola shade. The set in- cludes a hat made entirely of ostrich All Silks and Satins Reduced featlers having a long feathered sash : ¢ ° [ ° ¢ffect of the sumg brilliant shade, huge fan, evening bag and neckpiece. | Then there are the fans with brac DU - - . . %0 that there is of iz hzo: ] Fruitof the Loomisa high-quality mus- TodlTaL there is plenty of air throuzh | RC LSTATE, sisdiola: Deacock = 2t Wi paper, then smal “lareey lduck Dlues, orange, pink, orchid, lin that will stand the most severe tests. Wood, and b Mant Iver o oy /AYEET | Aimerican beauty, henna, brown. and man; the coal has been well fi vhen | Bray other colors. Feather | 5 red. whe c { more coal may he added. Women are | (urban hats in all shades, scarfs, | curiously apt to use too littie paper | lamp and candle shad hildre [ J and Kindling. and not to bunch the|fans, corsages, flower: s iasd paper enough. Air cannot get through | and various fancy hat trimmings are § flat layers of paper. und coal. espe- jamong the other feathercd novelties ) N | clally good. hard coal. will not wk"!s" jashionableRatyoneaent | fire without a good supply of | Kin dling. Understand your dampers; opening Flowerlike Dresses. the lowest front damper lets in air to i ) feed the fire and make it burn faster,j A flufy dance frock of.much in- for burning is oxidation and must gef [ teTest s a “morning glory: design l its oxygen from air. Opening the damn- | Made of pestel pink satin with a petal per into the chimney makes a direct | SKirt made over petals of white net, {draft of air from the open lower|the corsace being finished by a trail- Excellent $1.98 and $2.50 Grades An exceptionally fine grade of Silk Georgette in practically all colors, including Turquoise, American Feather Fancies. & Brui t the counter when | damper through the fire and ou: ing vine of morning glories, reaching Test Fruit of the Loom at th 1f that it is the chimney. carrying smoke. carben|nearly fo the bottom of the skirt. buying it. You can prove to yoursel at 1 dioxide gas and water in the form| A g0od many attractive dresses el ade of vapor. It further hastens the burn- |are made with a floral garniture, < ing. X xometimes consisting of a cluster of A wonderful value at Closing the dampers, partly or whol- | blossoms over the shoulders and i With Baby Louis or ".' v French heels and cut ’ steel beaded straps. FEx- ° Il cellent quality satin, and, i all in all, a most remark- able value. Plenty of chairs— plenty of#shoes at..... Iy, checks the fire accordingly. Thus|sometimes at the waistline. A draped after a fire ix well started both dam- [robe made of filmy lace is lovely, pers should ve closed. and if it ix go- | with the st outlined in Reason NO. 5 ing 100 hard the damper in the fire- | I'rench flowers olors. the box door may be opened, to let cold |garlund being tied at the back with 5 o . air in on the surface of the fire. which | loose knot of satin ribbon. o : B ly Buy a bolt of this reasonably-priced muslin. !cools it. To keep a fire going it is| A quaint bustle gown is made of ’ i Even if you keep it for years, Fruitof the Loom pecessary 10 Keep it clean’ and clear | blue brocaded satiu. The bodice is r s er C on’ L = BOL UG /Ol is a kood | absolutel. lain, with a square neck, won’t turn yellow. draft through it, and 1t ix necessary fand s fasiened at e back, | The L Took for the Fruit of the Loom label— ;oufsed it when the coals begin to turn ylkmb is Xah:;) quite plain, except for = : b Py P o A the bustle drapery. [ picture of fruitin colors. Everygoodstore has it. (Copsright, 1921.) SAfrock GfEblaciand rose) satiniis 'dd S t made with a skirt of rose bordered y ul s N Made by B. B. & R. KNIGHT, INC. with & band of blue and joined to- l i : It launders perfectly. Washing after washing does not harm its fine, smooth texture. It does not lose its firm body. For Fruit of the L.oom is alf muslin. It is not filled up with chalk. Oyster Omelet. gether by a ‘wreath of ‘handmade jous way to utilize left-over | flowers. he flowers outline the Take one-half cup of oys- | Weist. Which is made with a round Regular $18.00 Value fers without the liquor, four eggs, |neck and sieeveless. Indeed, all these g {two teaspoonfuls of flour, one-third | dresses are sleeveless. cup ot milk, four or five wlices of acon and = pinch of salt. Make some 3 flour and milk into a smooth, boiled Oysters With Tomatoes. paste. Cut the bacon into tiny squares ‘Melt two tablespoonfuls of butter, and fry brown in & skillet. Beat the|add a slice of onion and cook untii 3 whites of the eggs to a stiff froth, |brown. Add a cup of stewed to- 20.years. add the flour paste, oysters and egg | matoes, when thickened: add a pint % yolks. Beat slightly, turn into the|of drained oysters and cook until skillet with the bacen. which should | the edges curl: add a drop of tabasco bhe sigzling hot. Lift slightly with a'sauce. one-haif teaspoonful of salt hnife s the omelet cocks, then fold and a tablespoonful of chopped pars- : : Of file quality serge. Plaited skirt, silk braid, larg chevrons and embroidered stars on collar. Sizes, 10 to