Evening Star Newspaper, January 26, 1921, Page 20

T2 Lends Fragrance To the Simplest Meal "SALADA" WOMAN'’S PAGE, ' M’HE EVENING STAR, WEDNESDAY, JANUARY 26, 192 WOMAN’S PAGE. Bean Salad. | A Spinach Cookery. = e ICIe n There aro seversl ways of Waking |aga ore mars-olied eme. one. small BY ANNE RITTENHOUSE. | ? k“ Of course, it is quite correct tojon their newest frocks? Thers ma: o”s E spinach soup. One way calls for -a|cucumber pickle and ono small onion, pound of spinach, two ounces of pis-|each chopped scparately. Seasem With ch Do o more ot this worlk i these L A.Kirkman Titn the ‘stock, botling hot 00se a small 2 2 . re O v saucepan t] e s lin; ot. all zown for your daush-| 7%, 02 4000 by children, but the little suUra.A. an 1t should then be simmered slowly for tachio nuts and three cups of stock. The | salt, pepper and vinegar. Garnish spinach should be bolled in slightly|with rings of hard-boiled eggs. ter of white muslin, of pink cham- i 3 covered buttons themselves have been seven or eight minutes and served. bray, of blue gingham; but if you]returned to fashion. Sometimes they Cream spinach soup calls for half a SILK AND VOILE FOR CHILDREN salted water until it is very tender, and then drained. Then it should be chopped finc with the nuts and then put in a follow the leaders vour choice will|8&re bright red on a light blue gown. iCorrect gquipm“t for Chnflng Dish | this list of equipment. i v | peck of spinach, which is to be cooked fall on silk and crepe, on foulard with a scant four cups of water until it and taffota. Startling innovation . Cookery. otnolses & slosaon Wdofliesfacut is lcpn:ltn d'l"{hen it s to be n:ralnfd. this, but o “Ple: e unt very! e chafing chop; and forced through a fine wire Ted Al t?::gml:‘l_e:e ::rcreepc(eedf'er ) ‘Please write afl article on just what| jigeif—a rule which grew out of a com-|sieve. A quart of boiling hot milk is young children to wear black silk equipment one should have to offer re-| mon-sense desire to avoid fire in thefto be thickened with a tablespoon of ‘I'E A frocks. Who ever heard of that de- Ireshments made in the chafing dish-|days when alcohol chafing dishes held | fiour rubbed in a tablespoon of butter. P cree before this season? Children g writes a reader of this colum supreme sway. If the hostess sits at|and the spinach is to be added to the . 4 & who ars orphans In France have 3 “ = umn - who | her work, she should have a very high-|hot miik, with salt and pepper. It is PURE DELlc IOUSYA ND Worh BIsclo Rt rancellieve signs herself “Sixtesn.” “T have 1 boy|seated chair, a piano stool or a low - 10 & . O the madect toe i Lo friend who is always taking ms tc *he|chair with a 'hassock on it, as it is difi-| As a vegetable. OLESO ME ® |has been permitted. These new movics or entertaining me in some u:her [ cukt to stir with ease with one's elbows | of preparing spinach as a vegetable. WHOL ek it eI iresa ine W, way, and T would like to learn chafing | below tho level of the chafing dish top |1t can he <ooked tendor, then chopped cannot quite put the finger on the ge:’hruhmmmfi, :‘%éhfidltfi::m fi?fin&le"; neve SEED TR O (‘;gg":h""s fino and zaraished with éz5s.; it can be . reason \fol i : . My T chopped fino and seasoned with butter. Send a Dostal card and yowr grocer'’s mame and address for a free sample r thelr startling appear mavs he will' buy me the things if vou | reason salt and pepper shakers are|benpor and salts it can be chopped and ance. may hc‘:’fi“‘,“‘l ;g;‘frm-pvgl;?u arms 7 will tell me what I should have. We have | used), but if a teaspoonful of some un-| then moistened with a little well-ilavored Running aloHe it e et exe clectricity in our home, so 1 suppose it | usual’ seasoning is required and the}soup stock. tremis of Seoiel eiras st axy 2 ought to be an electrical chafing dish? | hostess does not wish to measure it out| " The following way of preparing it is voiles, dark blue and red eiike: beige : d Kindly help me.” befors the eves of the guest, she may | especially delicious when the spinach is 3 T receivo many letters of this sort— | measure it previously and put it in alfresh and crisp, as it generally is when to Salada Tea Company, Boston, Mass. silks with yellow flower designs & both from young girls and from brides. | pretty china dish or cup on the tray © = : f,’;',,d"“,,f“,',';::le‘"l'i’,’“::‘hm‘lflh"gf’dl:‘;, ; Toformal and Gainty enteriaiming can be | Rolding the Ingredients, 1ticen tieibousht inoar Mome sy fueieu Gl’a SIIede 312 50 and terra cotta flower-pots edging i achioved with a chafing dish. T might Boil the spinach in salted. water until y Ry - the hem. Accepting these, all is i | 2180 say “picturesque entertaining”; for it is very tender. Drain it thoroughly permitted. : ; f thers {8 nothing so becoming to & youn 5 o < and chop it and drain it in a colander. Bl Ck s d 512 00 The day of simplicity is over. Run ., woman as the role of chafing dish cook— || 'Things You'll Like to ]|&010n™% wen with sait and s > t:1 uedae. o riot with juvenile clothes if you R E OB B ST Make. For each quart of chopped spinach mix two tablespoons of butter and one of trays of dainty uti{mem. before ’ wish. Your small youngster will be T 11 00 ;.!'l,ll:h:lhnllcd. ln-snlwlx; chance to wear :::d Here is the list of things she will Ty w&‘ d.‘ =gbreivs] e has the savage ineine for cotor Y i i smooth add the spinach and stir, cook- en-Strap A s ®. She has the aavage instines for color i An electrical chafing dish with a small A et for fioe minutes, Then w1 and gewgaws. She h; voiced her A nickel tray of its own to stand on (use e . hait s cup of creem or milk. Stir two disapproval of the severe simplisity no doily on this trav: a tray, alw Hot Ornamment | o thros Toinates 1onger over the fire and GOld loth of her attire by constantly asking small, which stands at the right of the — 3 oot e o for your old clothes to wear When Rostess containing onc wooden spoon to 7 ‘ hang your frock It is now possible to give her once befors being washed—and small freedom from such severity of at- A ) dninty saucers and pitchers which hold the “weathor was rainy. Nothing, stir with; the regulation silver spoon. = : For th Silver Cloth. ..$12.501%: sich G, oeiel hus W8 15 B o S i o m wn ekl -l er such allure as the closet where shakers: a fork and spoon which may ¢ estate value 000, i or e ver Llo 5 % be used for testing the flavor—uted only : i $ 1 3 tire as you have prescribed for her. whatever ingredients are necessary to p The world is hers. Durple, green, the dish which is being cooked. | vellow—surely there is a savage ‘Whatever work of preparation that 2 I choice % can be done beforehand in the kitchen 3 When b“ i Of course, not all the mothors W11 —dicing or grating cheese, slicing hard- 1 - Jyou ouy " . g [ agree to this new liberty in fashion. cooked egES, etcetera—should most ce: ~ ‘All-Lump” Coal is | but they will be influenced by it. Of tainly be done so that the cooking m: ~ 3 ened at the mi d | that there is little doubt. They will 6 proceed expeditiously and without bot! musl”g “k fbf screened at the mines and | drift away from the tradition of all eor in the presence of the guest. is delivered to your door | white and the fabrics whose claim On a dofly in the center of the tabls| For the tailored hat this patent i b ::dno&lgaerltm:: ttl‘l‘eeir ;.bsi,lxl'!yblo g may be apnad the ;::-;m, surrounded b|y leather ornament is just the thing.| - z.can, without siack or | ub Wi cups and saucers (if cocoa or coffes ix ! Tegularity and success. A mevedy. sugar bowl and whatever | Cut two oblongs of black patent irt. ‘Recommended for | ops hat ‘more’ ornatencss is creeping 1078 Mg |table ilver 'wiil bn meeded. ~Napkins| leather or oilcloth, three inches by hot - water and steam ‘ into all children’s clothes there is no may lie on a side table within oasy|four inches. Make the design in ot % doubt, and varied methods of ar- WHIT) LIN] i LA G e AL el "’: e g LN plants; fireplaces. i riving at this ornamentation have | D Pnion, R D BARmONS: | asset in chafing dish cookers, as so many worsf 5 OF THE ! s been revived that were once thought |y pmamn FASHION FOR SMALL |of, the typical dishes are to be merved | paint it with oil colors. Lay a black 1331 F St. dead. Scallops, always happily placed | &Gy rag either on crackers or tosst, and while the | headed hat pin between the two ob- Jollll P. Agnew & Co. ! in olden days, have been dug from 5 hostess is cooking the guest may, in-|longs; pad slightly with cotton. 9! (On Our 2 the mothballs ‘of timo and now sorve| gne kimono siesve by the way.| formally. be invited to do the tossting: | Sticch the two oblongs (ogether by} Incorporated . o . i which is shown in the blue voile 18 & read for toasting, or crac®-|overcasting the edges. s patent 9, Third Floor) “The Store With A Smile”|linns as & way to finish the edges. | fFock" 1s’an accepted way of cutting | ers, may bo heaped on a proity plate ut leather hat ornament makes a sim- | 728 14th St. N.W. The sketch €hows this treatment on|grm coverings for the spring. It |another part of the table. ple but good-looking trimming for | Main 3068 2 blue voile frock which is simple | niaien o child's gown easy in work- | Thers are several rules of chafing|your hat. "LORA. \ 3 I nive tanght os to accent, | manehID: il dish _cookery which should accompany (Cepyright, 1921.) There are three rows of elongated scallops bound with white linen and the buttons at the neck are covered with linen. Are you old enough. T wonder, to remember the days wflen T 4 children were set to the task of ) ! e Covering wooden button moids and [ t proudly exhibited their handiwork ~ ‘ mes sk S | mermREnT “The Richest Cake I Ever Tasted— Store Hours, 8:45 0 5:30 . By/jEliiiRoviuacn re———————————— Did you read about the trouble they had over in Buckingham Palace? The PY ’ , scrub ladies went on a strike and S King George ordered the fall house- cleaning stopped until prices drop. ks i “There, now, perhaps he'll realise how the rest of the world has to live and won't be stuck up just because he is & king! Perhaps it folks like him have to suffer a little inconven- :’enee. the rest of us won't be ground [down so.” 3 11 bet., L] . \ art S RS g S, ~ Why many cooks can’t make a light - cake rich or a rich cake light sers that are grinding us down, and . é oid [)'utcg_l Reprlgldl:ctnons | ANY hémfi ; And Layer Cake, n diver pPlate i ; wives sti 2 { Pound Cake, Cream The exclusive and attractive display of this ware is think that butter is So’”‘”g L Mbhfl that Puffs and Eclairs, enlarged by a number of additions, including "needed for making worries every housewife made with Mazola, - Flower Baskets Candlesticks ; tich cakes or pas- are the greatest deli- Sandwich Plates Meat Platters | tries. This is an old- cacies you could ever Vegetable Dishes Gravy Boats f"h"’!;ly idea ““J ek imagine. Water Pitchers Coffee S is rapidly being abandoned by modern p m;-t e B C‘Z‘:éc tf’ : T i ; Much More Economical Than i* . PitureFrames i B oiile Toke unless e wen'{o. Tt your 1aee People who have been using butter, Butter or Lard : ; youre pravably out of” luck - nut lard, or ordinary fats in cooking, can Netonly is the food e Yo eamt. 3 ive T3 35 & rort ad hardly realize how rich and satisfying— & :121 e delicious and IO a R 2 / light and thoroughly digestible their igestible, but you use 34 to 1§ less Mazo- yet ghly dige: !J:um?u;:;i:;; uyfif;’fi?{',fi'&'. ] pies and pastries are when they use !;hthar} you need of either butter or lard. 7 worm, don't be aurp: Some one i, 1 ueavou for ab BRI . Mazola for shortening. : oo:!m i noa\:flat:‘elan Mazola to make the L e Brton eay.” Y doupt if he sver 3 The old-fashioned way of cooking with M azol‘uw' e 5 ? as lon thought he was anything else. No ene b 1 = < «, ” 2 1S an absolutely pure, hlzhcst' ihat "woars {he sort of trown bowler . utter or lard makes pie crus'ts 'soggy. grade vegetable fat, and requires no e s that Do woars can be very ¢ A ; 5 Invisible HAIR NETS s3g; it Ut e o0 v "‘gn““"h £ ‘;}"“‘“ “g"’fik "5 tedious “creaming in.” It gives a maxi- uesizaalisefhartpaliciaviss commen| ,.M .h:w‘t:, hm:l:“;‘gewncfi c:k C:::: mum of results and appetite-satisfaction, Room a D or pastrics fit to cat—with lard or butter. ;v::;:n'z';g::':a:;f;‘; :;‘tdi::l’i;'s""' : atte p sed. A young housewife who has fust This is why leadmg clubs and hotels i.':.:::’:.;."..‘.f:.:',:::s:‘::::k;a:.::: Tho Modern Mothod of . and hospitals, sanitariums and insrieue 3as Mic_upon = ceasesient siak i | 5 aemE . tions usc Mazola, and why it is the fa- 'g".‘,‘."‘-:r,_.:.:‘:‘f;,é':’fi'ifk.?:: lro’é:no::’.: Even beginners get wonderful results r:i;texzng::;m‘d ol °f'_' d‘thnei“lcm- eve: n ok isave . . - of - e s b i wth Mazola. Pie crust always * comes s ‘t;mm many transe viously assaciated duties to §o w out” brown and flaky—and so appetizing * 5 I : On Monday the laundress comes. ; that vou want to eat every bit of it. Cakes . ' Once you try Mazola you will prefer it That_is kitchen day, for after the S ry to butt l l'd B e " mumary wobl mecded she are rich and wholesome—bread and bis- 0 butter, lard, or any other old-fashioned Saines Up he' ilonen aeor.” wwille cuits light and delicate tasting, shorteping. Lanaoantrien Lo ribhie, <eans the ie Mazola makes wonderful muffins, gra- Put up in pint, quart, half-gallon and pexiisn soaoaifing R kel ham and bran gems, cookies and ginger g;“"" oA and sold by leading grocers E.E; 404 the guost room serves when bread; while those who are fond of French Y Foom.. S0 when the young housewifs - toast can cnjoy a genuine treat in Mazola, CORN FRODUCTS REFINING COMPANY 5 B s A B hnld made toast, scrved with orange marma. 17 S Paen NewYerk whatever sowing cie Res Ume To lade, jelly, or any hot stewed fruit. FREE indita i Weekly Sumimionine ou Many of the most famous cooks of the The new bandsomely ilus- efEseessidrancrsidimctiatication country now make their delicious French e s Daok ot 3 | necessary. Thursday i= the day she past 'thMuoh It gi wonderful N N ke cleans both living room and dintng o : givera cooka: Tellaeu all room, with estra time devoted to apy i ! g oh &> ot P B S R Ry b brown crispness and richnesstothe pastry. oF how €0 make Bresch room, and Friday the day when Tm wrery ishe gives especial attention to the ot dining room, cleaning allver, if neoss = : hind — as well as the most snd? Beauty-Tonic” |t i i s : e S o T ————————— votes to the extra, rosm on the | 5 Corny mm 1 Immediately after a “Danderine” | glistening with beauty. 3"{ lr':ruha:m:d':‘&.er:':g'u 5 : ‘assage, your hair takes on new| A 35-cent bettle of delightful ;&mfl‘{h’mfi:} ":_" i aerithe = . y o ie, luster and wondrous beauty, | “Danderine” freshens your scalp,| Often she finds th: ppearing twice as heavy and plen- {checks dandruff and falling hair. :rflil. ‘:’r‘:-‘::t:n‘.h g ful, cause each hair seems to|This sti ati o -tonic” |the rooms a little every day. Byt > 1, be: ause e i Thi xm'nlutmx ?eauly'tomc by having a special day for the cen- A 7 uff and thicken. i gives to thin, dull, fading hair that |sideration of each room she makes Don't let your hair stay lifeless, ! youthful brightness and abundant 2‘:&";'.'::1.:::..1:‘t::ec‘l‘h:?:::‘lfl! iorless, plain or scraggly. You,!thickness. All drug counters sell,?ul ever feeling that excessive S S B that cleani e oo P fatigue that comes from cleaning tor — ixperienced Advertisers Prefer The Star|, zn, wia sriesiv are mie o character,