Evening Star Newspaper, January 21, 1921, Page 26

=y Health and Thrift How- to Prepare Sim- ple and Nourishing Lunches for -School Ghildren — Good Hot Cakes for Breakfast. - ‘WiHen planning menus, you will get mostsfrom your food if you to uss all leftover material in the fol- lowidg day's menu. For instance, if you werve corn for dinmer one“day, You ghould plan to make a corn chow- der for luncheon the next day with whate was left over. or perhaps there may 'be a little fish left over from dinngr; when scalloped with potatoes and served with dressed lettuce this will Jnake a tasty luncheon dish- the nextday. Some leftover can be used froms every dinner to make a nour- thnl mext day for yourself or the chil- ishi the next day for yourself or the chil- dren. REAKFAST. Ceteal with Bananas. Wafles with Brown Sugar Syrup. Coffee. Scatioped Potatocn. witn B d Be; atogn it Dacon and Begs. Home Pickled Beets. Raised Oatmeal Moffins. Canned_Peaches. One-egx Spice Cake. Coffee. DINNER. Fricassee of Lamb. Mashed Potatoes. Spinach. Tomato Jelly Salad with Boiled Dressing. Coffee Souffle. Scalloped Potatoes With Bacon and Eggs.—Slice four medium-sized pota- toes one-eighth inch thick and boil them unti) soft. Cover the bottom of a baking dish with these potatoes and add two hard-boiled eggs sliced and another layer of potatoes. this one cup of white sauce and cover the top with slices of bacon. Bake for about twenty-five minutes, or un- til the bacon is crisp. Raised ; Oatmeal Muffins.—Pour threa cups_of boiling water over one and one-half cups of rolled oats nd vt stand a couple of hours. Add seven and one-half cups of bread Hour. vin Pour over dish for breakfast or luncheon |third cup of molasses, one-third cup n WHEN PLANNING WINTER MEALS THE_ EVENING..STAE, . FRIDAY, . TANUARY of sugar, one teaspoon of butter, one yeast cake and one tablespoon of salt; mix well with a knife. Let rise over night. In the morning stir up well and pour into buttered pans. This recipe makes two small loaves of bread and twelve muffins. . Temato Jelly Salad. Stew one pint of canned tomatoes for twenty minutes, strain and add one teaspoon of salt, one teaspoon of sugar and two tablespoons of granu- lated gelatin that has been soaked in one-half cup of cold water. Pour into small molds and.chill. Ru knife inside of the mold, so that when taken out the shapes will have a rough surface, suggesting a,ripe tomato. Place on lettuce leaves and serve with boiled dressing. Coffee Souffle.—Mix one and one- half cups of cold boiled coffee, one- half cup of milk, one tablespoon of granulated . gelatin and one-third cup of sugar. and heat in a double boiler. Mix the yolks of two eggs with one-fourth teaspoon of salt and one-third cup of sugar and pour onto the hot mixture slowly. Return to the double boiler and cook until the mixture thickens like a custard. When cool, add one-half a teaspoon of vanilla and the whites of two eggs beaten stiff. . Brown Sugar Sirup. — Boil two cups of brown sugar and one and one-half cups of water together until it makes a thin sirup when cool then add one-half a teaspoon of va seruresens . 3 . i - H <Yy 2 SRR R LIY YT I Il H = 4 BOX-SPRING is the A most samitery spring. Neither dust nOr vermin com make E their way through the covering. No slats are needed. It fite directly on the inmer frame of the ded. Abeove it goes the mattress. The Con- science Brand bor spring does mot groam It iz abso- The. or squeak. = G AN " 4 You»Slept on Box prings at the Hotel — HOW restful you found the bed at the hotel! You were wishing you could sleep that well at home. The reason lay in the fine box-springs. which cushion your weight, responding to every change of position The box-spring is the Lighest modern de- velopl.'nmt in spring making. No other sort 2 compares with it for comfort. The 72 . Bran ment of the body. of tlrmg highly tempered spiral coils of the Conscience Brand -spring respond to the least-move- Not the uncomfortable hammock-like sag of the link or woven spring. But the *‘give” is at the precise points of con- tact. So the body gets natural rest, the spring conforming to the body form. The durability of the box-spring is unquestioned. Conscience Brand box-springs installed in fine hotels years ago afford today the same unique rest as in the beginning. Conscience Brand box-spring sales have tripled this last year. The public understands what hotels learned some years ago, that a Conscience Brand box-spring is Made in the same tresses. TTNGE 2F, T L R AR ar\d CONSCIENCE BRAND the most sensible and economical bed spring. Make your beds at home as fortabl th downy beds of the finest hotel. St show you a Conscience Brand box-spring. Ask your dealer to great daylight, sanitary plant 3 the well-known Conscience Brand mat- Box Springs. Pillows . Mattresses INTERNATIONAL BEDDING COMPANY BALTIMORE & RICHMOND We nscie B and aesses because they measure up to our standard of hygienic quality for bed furnishirgs. House & Herrmann Seventh and I Streets on sale at Goldenberg’s Furniture Store Seventh and K Streets. | nilla. This is nearly as geod as ma- ple sirup and much less expensive. - Heart. Sealloped Pota Teraip Ogps Figled With - Pexs. Coftee. Taploca. % Oream. | The heart of good beef furnishes considerable food valud &t a” mod- erate cost. It requires Jong, slaw cooking to make it tender. If the cooking is right the result is ex- cellent.. Baked Stuffed Heart. — Wash the heart thoroughly, then remove the veins and arteries and wash again to free it from blood. Stuft the heart with a well-seasoned dressing, using grated onion, finely-cut pars- ley and savory herbs, in addition to the salt and pepper. The flavor of the dressing will be improved if it is sauted in a small amount of bacon or other fat. Sew up the heart loose- 1y, to allow for swelling and sprin- kle with seasoned flour. Brown the heart in pork’ fat or drippings, place in a covered casserole, add a small pount of water and continue the cooking in a moderate oven. Turn the heart several times during the cooking. When tender, thicken the gravy. Scalloped Potatoes—Cut the pared potatoes in slices one-eighth -inch thick. Place the potatoes in layers in a greased dish. Pour thin white sauce over them. Bake in z slow oven one hour, and when half .done |sprinkle with ‘a’ thin layer of but- tered crumbs. Turnip Cups with Peas.—Select turnips of small and even size and pare them evenly: boil them untfl tender. then scoop them out. making deep cups. Fil! the cups whlL canned peas which have been heated 1in a double boiler and seasoried with salt, pepper and butter. Save the cther meal in vegetable soup or in a salad. Carrots in white sauce thay be used in place of the peas, If preferred. Coffee Tapioca Cream. Combine one-half a cup of con- densed milk, a few grains of salt two cups of boiling water and a cup of strong coffee in a double boiler. Stir until well blended. then add % third of a cup of quick, cookin tapioca. Cook until the latter fs translucent and soft, then beat two egg yolks, add a little of the tapioch mixture to them and stir_this ‘into the original mixture. Stir for a min- ute or two again, add a few. drops of vanilla, and pour the pudding ifto the beaten whites of the eggs, keep- ing it fluffy. Serve very cold. A Children’s Luncheons., Peanut Roast—Take one cup of cooked oatmeal, one-half cup of dry bread crumbs, one small -onion chopped fine, one teaspoon of salt, a dash of cayenne ‘pepper, one cup of grated cheese, oné beaten egg, one- half cup of chopped celery, one ‘ta- blespoon of fat, one-fourth teaspoon of pepper. and three-fourths cup of peanut butter. Cook the onion in the fat until tender.: Mix with the other ingredients and moisten with a littlc hot water and: the egg. -.Put in 2 baking dish, sprinkle with a few more crumbs on top and brown in the oven. Serve hot with tomato sauce Drigd Beef Ple. Rread ‘and Butter Sandwiches, Canned Peach’Sauce. Oatmeal Cookies Dried Beef Pie.—Put half a pound of dried beef ‘and three cups of white sauce in the bottom of a baking dish. Make a'crust from cold mashed po- tatoes and cover with - buttered crumbs. Bake about thirty-five min- utes in a moderate oven. Simple menus for a week'’s luncheon are as follows: Monday. Rice and Raisins. Peanut Butter Sndwickes. Cocon. Tuesday. Hamburger Soup with Noodles. Orackers Wednesday. - Mashed Pofatoes, Vegetables. Jelly Sandwiches Thursdsy. Croutons. Celers, rids y. Baked Potatoes. Milk Gravy. Cabbage Slaw Peanut Butter Sandwiches, Vegetable Soup. Use mayonnaise dressing or pow-. dered sugar and vinegar in preparini the peanut butter for sandwiches. Rice and Raisins.—Boil some water add salt, rice and raisins; cook slow ly; add sugar before serving. Hamburger Soup.—Add the ham burger to boiling water, bofl fdr one half hour, add the noodles and boi twenty minutes longer. Season .t. taste. T v Substamtial Breakfast Cake 4 The most digestible 'griddfé cakes and waffles are those prepared with a cooked cereal in place of flour. Here are some of the best: Apple Corn Cakes.—One cup of cook~ ed cornmeal, two tablespoons af hot milk, two tablespoons of sugar and two apples thinly sliced. Beat the'egg light and mix with the other ingredients. Drop by spoonfuls on a greased hot griddle and brown on both sides. Rice Cakes.—One cup of cooked rice. one cup of milk, one cup of flour, one egg. two teaspoons of- baking pow- der, one tablespoon of sugar, one- half teaspoon of salt and a little nut- meg. Beat the rice and beaten egw with a fork then add the milk. Sift together all the dry ingredients and beat into the liquid mixture. Cook in ismall cakes on a hot griddle. Meal Cakes.—One egg, omne table- spoon of milk and some cornmeal or oatmeal. The oatmeal or cornmeal should be poyred into a loaf pan when cooked and there allowed. to cool. ‘When desired for-cakes cut the cold imeat into thick slices, dip into the well beaten egg and milk and fry until brown in a greased frying pan, Hominy Cakes.—One cup of boiled hominy, one-half cup of lukewarm milk, one-half cup of cornmeal, one tablespoon of butter, one-half tea- spoon of sait and two eggs. Add the warm milk gradually to the hominy and beat until smooth, then stir in the butter, salt, eggs well beaten and the cornmeal. Pour in well greased pans, quite thin, and bake for about twenty-five minutes. Crumb Hot Cakes.—One cup of stale bread crumbs, one-half cup of flour {two and one-fourth cups of milk, one egg, four teaspoons of baking pow- der, one teaspoon of salt and one ta- blespoon of butter. Soak the crumbs in milk- for forty-five minutes, add the dry sifted ingredients and cook on a ihot griddle, browning on both sides. Eer‘ve with maple sirup or stewed fruit. ‘ Things You'll Like to i Make. Today I am showing yoy something very new—a painted overbloyse. Make, your silk- blause on, the simple lines shown. Paint with oils or dyes cir- cles of various colors and sizes, some overlapping. Outline tH& dircles with silk. This painted overblouse is ex- quisite enough. to Wear at informal evening affairs. FLORA. | (Copyright, 1921.) - s New Egg Dislies. : Scranibled Fggs With Green Pep- pers.—Roast several green peppers a few minutes so that the skin may be removed. 8codp out the seeds and | chop the peppefs fine.: Boil in silted water until tender and add butter te’ season. Beat six eggs; add a-table- spoonful of water and the reppers Beat light and fry as an omelet. To prevent scrambled eggs from curdl do not cook tod fast or too long. continuously over a slow fire until they are a soft, creamy mass. Egg Hash.—Take. sonle hard-boiled- eggs, slice them, and, having, put them in a stewpan, thoisten thém with good gravy and add an onion that has previously been sljced and fried in butter, necessary seasoning of salt and pep- per. When thoroughly heatpd, serye alone or on thin slices of toasted. buttered bread. . 21, 1921, mustard together. Add the vinegar, catsup and chives and pour over the gestions I find quite often that the salad. A finely-chopped ll:rd[,:;"fl dishes recommended are not familiar | €8¢ may be used from time to time. to some ef my ers. So for today| Another very excellent, non-fatten- I want to give directions for making |ing salad dressing is mayonnaise made certain very dainty dishes which the |exactly as the ordinary mayonnaise is stout woman can consume With the|made, but with tasteless white min- secure feeling that she is nat particu~ | eral oil instead of olive oil. The sys- larly adding to her weight. tem will not absorb mineral ofl. con- As most diets call for a great many | gequently this dressing s also a salads, one of the most important|, ..:ive. If you have any tendency things to know is how to make a nOn- ¢, yarq constipation, whether you are Reduetion Diet Recipes. ‘When giving reduction diet sug- some chopped parsiey.and the | - fattening salad dressing. Here is a delicious one called “diet dressing”: ‘Two tablespoonfuls vinegar. A pinch of salt and paprika. One-quarter teaspoonful (dry). One teaspoonful of chives chopped fine (or parsley). - One teaspoonful of tomato catsup or, if preferred, walnut or Worcester- shire sauce. Rub the salad bowl with an onion or with garlic. mix the salt, paprika and mustard e HOME ECONOMICS. BY MRS. ELIZABETH KENT. 5 OVerulg. -Overcasting is a _1cose diagonal stitch taken over the raw:. edges of cloth to keep them from raveling. Trim the raw edges of q:n:t;; evenly. | wetting the scissors. Use a knpot in your thread, but in ‘| double seams conceal it between the ng or not. eat one dish of salad rv:“ryd d‘“ with a quantity of this mayonnaise on it and it will OVfr- come such tendency and bring you back into healthy regular habits. It tastes exactly like any nicely made mayonnaise. ; : a s greens are not fattening, I woul advise you -to eat such things as spinach, chic}mry, chard, beet tops lettuce leaves, 4 Jeaves of caulifiower cooked tender. edges; in_a single seam, which will hzspruud open, hide the knot on the under side of the seam. Hold the cloth over the first finger of the left hand, using the second finger to draw the material through, and the thumb to hold it in position. Point the needle toward - the left shoulder, bringing it through from under to upper side, and working from right to left. Theé stitches should be regular, not drawn tight and llsl;n.lly twice as far apart as they are deep. ¢ T8 turning corners take two stitches through the same hole to form a V. If gored seams are being overcasted they should be started at the bot- tom to avoid the necessity of work- ing against the ends of the threads; at the edges. To fasten overcasting, take two small stitches on the under side, knotting the second. To join overcasted edges, fasten, and begin as at first. Seams of silk, satin and woolen cloths, unless the raw edges are bound with silk tape, as is common now, must be finished by overcasting. Armholes, particularly, should be neatly finished in this way. (Copyright, 1921.) To Cut Marshmallows. There is a way to cut marshmal- lows into tiny pieces without having them stick to the scissors, which is to dip the scissors in very cold water and use them without drying. Tt is possible to cut as many as six or eight marshmallows before again The work- is ery rapid, as the marshmallows do !ot stick to the scissors. THE WICKE WOMAN IN THE * ATl il Too much - sex stuff in the movies? What is it doing to your daughter? as well as thel WOMAN’S PAGE. “MARK WELL” Your Safeguard is the Name on a Sealed Packet. as this is the «GENUINE ARTICLE”: Send a poatal eard and your grocer's name and address for a free sample to Salada Tea Company, Bostom, Mass. LomDd At the first ‘chill!l Take Genuine Aspirin marked with the ‘Bayer Cross’’ to break up your Cold and relieve the Headache, Fever, Stuffiness. [m Warning! To get Genuine Aspirin prescribed by physicians for over 19 years, you must ask for ‘‘Bayer Tablets of Aspirin,”” and look for the name ‘‘Bayer’” on the package and on each tablet. Always say ‘‘Bayer.”” Each ‘‘Bayer package’’ contains safe and proper directions for the relief of Colds—also for Headache, Neuralgia, Toothache, Earache, Rheumatism, Lumbago, Neuritis and for Pain generally, Bayer-Tablets*Aspirin = A Boxes of 12—Bottles of 24~ Bottles of 100—Also Capsalesr—All druggists Aspirin 15 the trade mark of Bayer Manufacturs of Monosceticacidester o SalleySiensill OMETHING is certainly Mr. Hampton tells you things no wrong with the movies: Over- . emphasis of sex has been played to the limit. What that something is, is fear- lessly- revealed by Benjamin B. Hampton, who is himself President of four big motion picture companies and Vice-president of a fifth. He tells you why we get such titles as these—‘“Secret Sin”, “The Lure of the Other Woman”, “Guilty . Wives”, etc., etc. Why we get such pictures as this—*‘Her husband drew the girl to him—a long, long kiss—! _+»~ -this pretty girl, so unlike his wife, :.’: _ her eyes lighted with love-flames, b . smiling wantonly” etc., etc. : . Why must motion picture houses . offer this abnormal kind of amuse- i y mena) one on the inside has ever told be- fore. And he gives you besides an interesting peep into the daily lives of ‘many of the stars of movie-land. He tells you just what is the matter with a certain type of movie and exactly why this sex-stuff is being offered to young girls. You will be shocked when you learn who is responsible. “Too Much Sex-Stuff in the Movies” is the most startling article ever published on the subject. And most important of all, the author explains exactly howyou can change these conditions in your town. Read Mr. Hampton’s frank article on page 11 of Pictorial Review for February. - ~ PICTORIAL REVIEW “EEBRUARY ISSUE OUT TODAY - This edition is limited to 2,000,000 copies 3 fhmbnudhl.advapfln;P i . able you to reproduce these designs accuratel % Fashion Quarterly now on sale st all Pictorial Review Pattern Agencies. are shown in the February issue. and economically—25c, 30c and 35c, none higher. The Spring Pictorial Review Patterns en-