Evening Star Newspaper, February 1, 1921, Page 25

) Johnny and Polly Are Still and Cold. BY THORNTON W. BURGESS. In passing judgient, pray be slow; ‘ccem, yet are not m. i Tet A oty Chuck. Peter Rabbit knew that he had no business down in Johnny Chuck's house. He had satisfied his curlosity. That is, he had satisfied the curiosity that had led him to go down into that house, for he had found that Johnny Churck was at_home, and not only Johnny Chirck, but aleo Polly Chuck Therefore Peter should have turned about at once and left that houst underground. Had it béen emply he would have had a perfect right to remain there, for he would Mave known that it was deserted. and w deserted house i€ free to any one In a way Peter was disappointed When he had found what a fine house that was he had become filled with a gréat hope that he would find no one in it. He would have liked that fine Laura. A Kirkman Rounding Out a Low-Cost Meal With a Delicious Dessert. “Desserts are such a nuisance te ke!” I have heard women say. or “My family has to be content with fruit dessert; elaborate desserts WOMAN’S PAGE. T e 4 bor . But when he had discovered how fine that house was, he had hoped he wouldn't find Johnny. Now that he had found Johnny, the thing for him to do was to leave at once. Rut Peter hesitated. Curiosity, that dreadful curiosity, was once more taking pot fon of Peter. This gleep- ing all winter was something Peter couldn’t at all understand. .He won- ered just how sound asleep Johnny was. He wondered if he should wake Johnny np if Johnny would be cross. Then. oo, he wanted to know what kind of & bed Johnny had and how much room Johnny had in that bed- The he hesitated the | more curt H SOf cour t polite to go into! < houses while they're asleep.” d TPeter, “but now Tam here T well find out all T can v one will er know it, any or Polly should wake up But if they should 1 could get out be- could get their eyes open know me, This sleeping | s queer. 1 don't see what wants to sleep like that don't see how they can sleep » ven if they do want to. room anyhody for and 1 his was trus, Onee unon a Hmo] Peler bad t W it and had heen well langhed ¥ hiz neighhors. hadn't heen able to sleep n bit longer than he ually doee and his eves had bees a< ready as ever to pop open | <ound. ¢ od head in Johnny som. 1t was a verv nice st hig enough for a bie fat Tohnny to be thoroughiv n There wns a splendid his + srass, and in that bed wecko was curled un His noee * wn in the fur of his, he was curled un s was almost ke a hall 3 for the snund of Johw. | et there was fn snrs ara verv enod But ther counldn't | sound TJohnny was | t Peter hagan to W touched John- 1a nenmfartable than ~rv Chuck and fwent o~ et (herk's hadrnom Tt was fuet e eaema treme Pallv alen was &t AmA At Tmees warw't w eton of 1ife “v am Pal'v Chnek. put into a large kettle of beiling water, allowing the water to simmer around the mold for two hours. Serve hot with the following ®auce: Creamy Sauce—Cream _one-quar- ter cup of butter. add to it one cup of powdered sugar (or confectioners’ sugar), together with one-qearter cu are too expensive.” And every time I|of rich milk and one-half teaspoon of hear one of these remarks I ask the{ vapilla. speaker why she doesn’t argue in this wise—that oné can offer a plainer|canned goods and more eating of the dinner if one has an elaborate dessert. A delicious and popular dessert| pousekeepers would ‘rounds out” a plain meal and leaves| really good desserts, which their fam-| Sale Manssi o of Kot Frve the family contented. The house- keeper who has beets, cabbage, car- rots and onions in her storeroom, for instance, need not ask herself doubt- fylly it her family will be satisfied 4 with these vegetables—if the dessert is a fayorite one. The following dinher menu fllus- trates my point; without the dessert :hu menu would be very unattrae- ve. = Beef Potaldes Cabbage e Steamed Chocolate Pudding with Creamy Sauce Or take such a dinner menu as this one: Cold Roast of Beef . Fried Potatoes Beets , Coftee Lemon Meringue Pie What would this menu be withou! the lemon meringue pie? The pie just “saves it” It would be flat and or- dinary without & delicious dessert. Yes, it pays fot the housekeeper to master the art of making delectable “sweets.” The following dinner des- serts are all good ones, sure to be * popular with almost any family: » Chocolate meringue pie, Indian pud- ding, bread pudding (with hard sauce), cottage pudding (with liquid lemon sauce), chocolate steamed pud- ding_with sauce, lemon pudding and . lemon meringue pie. have recently given recipes in this column for all of these desserts ex- cept the following: Steamed Chocolate Pudding.—Three tablespoons butter, two-thirds cup Sugar, one egg, one cup milk, two and on rter cups flour, four and one- haif teaspoons baking powder, one- quartef teaspoon salt and two and one - half squares unsweetened choéolate melted. Cream the butter, add the sugar to It gradually, work- ing it in; add the egg wel] beaten, ( them the milk, sitrring well. Next . add the flour, which has been sifted s with the baking powder and ! Last, add the meited chocolate. i ter & _quart-size pall which has a tight-fitting cover (the mold must not be filled to the top, or else the cover will be forced off —as the pud- ding rises as it steams); now pour the batter into this pail or meld, put on the cover (it is best to tie it onl and New Use for Gem Pans. Gréease your gem pans and use them ' when baking apples, green peppers, tomatoes, onions and other vege. tables and fruits. Cooking in gem pans this way keeps fruits and vege- izbles in much better shape, and they look more appetizing when sefved. Potted Ham Croquejs. Take the contents of one can of potted ham, one pint of mashed po- tatoes and one egg. Mix the ham and _potatoes, season With butter, pepper and salt; form into flat cakes, dip into the beaten egg and fry brown in hot fat. Shaped For Service Made broad to keep you dry. Slightly flattened to let you see. Made with 10 sturdy ribs, reinforced to prevent turning inside out. Its shape is as dis- tinctive, sensible and pleasing as its exclusive points of superiority, Dealers everywhere, . Sndlia vmbrena ®ths Nttle emivelle with the big spresd™ Made by ROSE BROS. CO., Lancaster, P —— | Beat until quite stiff. There would be less buying of simple and cheap vegetables if all learn to make ilies would enjoy. preiust e i due L — TUESDAY, FEBRUARY With Your Preserves. Blackberry Jam Cake.—One cup of dark brown sugar, one-half cup but- ten, three eggs, three tablespoons sour milk, one teaspoon of soda, one cup of Jam, two cups of flour. two teaspoons of cinnamon, one-haif grated nutmeg. Bake in two jelly pans and put to- gether with white icing. Fruit Charlotee—Line the bottem of a tin mold with white paper and the sides with split lady fingers, or pieces of sponge cake. Next soak one ounce of gelatin in a half pint of cold water. When soft, place on the fire until dissolved. Press one quart of any canned fruit through a sleve and ndd one cup of powdered sugar. When the gelatin 15 cold mix with the fruit and sugar, add one pint of whipped cream swectened to taste, :pour into the lined mold and place on the ice. This should be eaten very cold. Fruit Roll Pudding.—One pint of flour, one teaspoon of salt, one large Epoon sugar, two teaspoons baking powder, one’ tablespoon butter, milk or water to moisten. Work this as little as possible and make into a soft biscuit dough. Divide into five parts pat flat. lay two tablespoons of any tart jelly or preserves on each, and roll. " Place fn a pan and pour over them the following sauc spoon of but cream together; d n pint boiling wate stir and nour over the rolls: bake until dc This is really a delicious dessert Jam Puddings.—To make th ding take three ezzs, one cup ®ar and one cup of any ably rather tart fa cup of butter o teaspoon of soda dissolved in hot water. and a half cup of sour milk Mix with enough sifted flour to ma a batter not quite as stiff as for cr This should be buked in shallow fin: and served very hot with the follo ing sauce: vo-thirds of a cup of sugar, butter the size of a larg nut, two tablespoons of hot and one egg. Cream all of this gether and set over a pan of hot w ter. and cook a few minutes until it the consistency of thick cream. Keeping Food in Winter. Unless there are young bottle babies in the household it is reall sary to have ice so lon as weather lasts—that family where it is necessary to consider small expenses. The trouble with leaving food in window boxes or else- where where the low outside temper- ature can take care of it is that it so often freezes. And authorities agree that for very small or for delicate children or invalids milk that has been frozenm is not desirable. For cup pud- of su- jam, prefer- water sit by the fite and write letters on— Koihs VQLLOW LINEN Paper Distinctive Writing Ak your dealer or scmd for semples American Papeterie Company, Albany, N. Y. ordinary purposes frozen milk thawed out is quite satisfactory. However, it is best to keep It in ®ome place where, though it will remain cold, it will not actually freeze. The window box for food is becom- ing more and more popular and in some of the new apartment houses you will find these receptacles for food built beneath the window, with a slide so that food may be got out or put in from indoors without rais- ing the window. The box is per- forated at the bottom and side, per- mitting a free circulation of air, and the top slopes slightly to keep the in or snow from settling. There i3 a type of food box that fastens on the outside of the house at the window, with a cover on hinges. With this type of box it is necessary to reach out of the window to get or put in food and this is an inconvenience in bad weather A box that the kitchen wi reached by rai good sort If th the room so t at the window room teo much. there would be score. Some persons, instead of having any rt of window box, have their re- igerator placed on an outside b; porch or in a cool entry-way during 1d weather and keep food in it, summer. This atisfactory if ens on the outslde of and may be the window Is a re is enough light in the space of the box does not darken the In most kitchens no trouble on this you can find a place that is uniform- Iy cool. However, if it is on' an out- de porch there is th: chance that | the refrigerator may become injured by rain or snow. And. of course, it is not so easy to get things from an orch as it is simply to have a kitchen window to get Hairs Away With BROWNATON NSTANT and lasting satisfaction is guaran- teed with every bottle. Any shade from light gol- len brown to the deepest >Town—or biack. Doestiot A eample and bookle will be went you (from! mannfactirers on1y) & 3pon receiptof 11 cents Montion <hade desired when writing or pur- chasing. All lexding drng sroFes sell ‘Brownntone.* [wo sizes—B0o & $1.50; Propared. b The Kenton SharmacarB Does the Bottle Imp Rule Your Home? YOU remember Stevenson’s story about the Imp who lived in a bottle and ruined everyone who owned him? , There is a Bottle Imp in a good many homes——perhaps in yours. TH[S Bottle sae: children may not like me on eereal, but you must have me. Husband may not like me in Im o shel; “The ¥ With Every Day Milk on your ves, you have an instant sup- ply of just the amount you want of rich first grade country milk coffee, but can’t afford any- <—whensver you want . gr"‘. d"‘.‘fi“"f’e':fi 'n"did‘y,’ You have the double-richness o Keep ake YOU (milk that tastes like more on "m"n‘y’ 'SP Mme o ice your children’s cereals and in or SuE o {our husband’s coffee. You use . That Bottle Imp I8, of course, less ice, and cook milk dishes of old-fashioned bottled milk, There is a way to escape his rule. Just sa “Every Day easier, your ilk, please, see your housekeeping grow ’cookinz teer, and your milk bills s . cNlestle: to your grocer, and Houstkeeping, wonderful goodness, when you want 20, and not when the Bottle Imp says you must. Your grocer wantsyou to shake off the rule of the thtle Imp— and enjoy easier Every Day 17 1921. YOUR HANDS ‘ Do you remember, when you were doing your Christmas shopping &nd were, perforce, mads of the crowded throng of humanity simi- larly engaged, that there were a good many persons in that crowd who made Yery irritating use of thelr hands? There miways ar® in every crowd some persons who paw their way through. They seem to think that making progress in a crowd requires some gort of swimming stroke. They wedge their [Fay throukh tight places by means of thelr hands, and they boost themselves by other persons by seizing their arms. I other means will not avail they even prod with thelr elbows. At least they have the satisfaction of getting ahead of other folk, but they do so at the expense of their own senfe of good breeding. For one thing the well-bred person does not:do, and that is to handle other folk in a crowd or seek to are who handle their hair. Many men |spoons of butter, ons tablespoon of do this, but 1t is one of the very best habits to break yourself of. To touch your face or hair at all except When absolutely necessary is extremely ili- bfed. It is & habit that is sure to annoy those with whom you are as- sociated. Unusual Oyster Dishes. Frittéers.—8cald two dozen Jlarge oysters In their own liquor. Then chop them finely and mix with a cup of the liguor which has been drained off and passed through a cheesecloth strainer. Heat to the scalding point. Stir in two tablespoons of flour and one tablespoon ot butter which have been mixed previously into a smooth paste. Cook until thick and smooth, add salt and pepper to taste, the beaten yolks of two eggs and a little minced parsley, Turn out on a but- tered platter and sct away until cold and firm. Cut fat bacon into very WOMAN’S PAGE. chopped 6nioh ANA the same amount ) Barley Dish. = of chopped.green pepper. Add half a| Take one cup of barley and wash3t cup of strained oyster jutce, a tea- | thorbughly. Pour over it three o spoon of lemon juice, a teaspoon of |of boiling water, soak for three h tomato catsup, & teaspoon of prepared |and turn both water and bariey info mustard, a dusting of cayenne pepper)a casserole. Cut one pound of leam lnd: :! of fho‘medxoyfler;o‘l f‘x‘;‘; beet or veal into small pileces, mer for five minutes. Now unmold the | chopn 4 g rice and brush inside and out with | one” (AN 0N Kood-xized onion agd melted butter. Place on a baking Zfl:mr ..r':,.'f.'.':f.'l.':\’r‘.:’x :-1" -fi?—?u‘ sheet and run into a hot oven until a | [0 T & HOTvObn W S0 PRRHES golden brown Fill with the oyster - ‘-3 ater ® the sh to Akt re ARG SeEVS: cover all the ingredients, place the s cover on the casserole, and bake in A moderate over for four houss. This will merve five people. 1t is a very lmm—mm.s dish and one that,should be more often served Curried—Drain and wash twenty- five oysters. Make hot an ordinary pancake griddie. Throw the oyste: stands besids the griddle. When all the oysters are cooked, add to them one tablespoon of butter, one-half ta- blespoon of flour, one-half tablespoon of salt, one teaspoon of curry powder | and a dash of cayenna pepper. Stir until the ingredients reach the boil- ing point and add one tablespoon of lemon juicé and one small onion | grated. t Apple and Cheese Salwd. Take one-half cup of apple chopped fine, one-half cup of minced. cabbage. one-half cup of gra®ed cheese and oné cup of shredded lettmce. Mix well and pour over this a liberal make progress by any other meas thin slices and wrap around a cylinder mount of mayonnaise drossing. than that of walking or, If need be, of courteously asking permission to pass. It has been said more than once that Americans, like the English, use their hands and arms too lit{le as a means of self-expreasion. Perhaps we could give better dramatic expressfon to our words and actions If we did move our arms more, but the fact remalns that if you wish to appear well bred in this country you simply must sup press any tendency to use your hands too freely. No one needs to be told that it is ill-bred to point. Tt is like- wise quite unnecessary, for there are Iways easy ways of expressing dircc- n without having to use the hands. 0 French man or woman could con- verse for ten minutes without shrug- ging the shoulders, but we tend to follow the English manner in th spect. and vou know it is considered ively ill-mannered for an Eng- lishman or Englishwoman to express himself or herself by means of a shrug of the shoulder. It is really a hard lesson to learn— that of keeping your hands in repose when vou have not some definite rea son for using them. The possession of this repose of manner is by some nersons regarded as one of the most conclusive _earmarks of real good hreeding. Don't finger vour own pos- sessions. Some women are inces- antlv twisting and fussing with their dkerchiefs. Others find finger oc- cupation by picking at the furniture unconsciously as they sit talking. They have a mania for the arms of wicker chairs that are easily chipped and unwound. Other persons there Women’s Swiss © 19c Three for 50c White embroidered. price. Notions strong. 3 spool, 18¢ 2 for 3 card, all sizes; special, stor 20c Doz, 90c Sitk Silk Organdy Collars Excel- lent qualities at a ridiculous 100-yd. Spool Silk—Black, white and all colors; Beld- ing or Brainerd and Arm- Snaps, Hooks and Eyes, Safety Pins—Régular 10c Silk Bloomeérs; very special Silk Vests; self or ribbon'straps. . ...ax. heavy quality....... plain or with lace yokes. of the oyster mixture, Dip Into the batter given below and fry in hot fat. Batter—Beat the and add half a cup of ice water, a ta- blespoon flour. t, beat hard, stir in the ice box until wanted. n Rice Cups—A delicate manner of into two cups of half-boiled rice stir three tablespoons of melted butter. Wet in cold water small molds or after-din- and th the rice and set awaw to ook together for five minutes two table- offering ovsters is in rice cups. ner coffee cups, spread the sid: bottoms cool. Next prepare the oysters. "Yoo' Horlick's CRIGINAL Malted Milk Fountains. Ask for HORLICK'S. e o .:.’::Lumnnmm Buttons Large ones, small ones. Many colors and designs to select from—12 to a card. Val- ues up to 75c a dozen, “Van Raalte” Women’s Glove Silk Undewear At Extreme Reductions ... $3.75 $2.95 $3.25 Envelopes — Heavy quality, inty $5.00 Vests: extra 1ks of two eggS of olive oll and a cup of eason with & saltspoon of in the stiffly whipped whites of the eggs and keep The "Food - Drink” for All Agea Quick Lunch at Home, Office, an¢ sar-Avoid Imitations & Substtutes <& O 1219-1221 G Street N.W. Id Time Dollar! It’s Here—At Sworzyn’s—NOW! And the Proof is Spread Before You —_—— ity of Karo can- lity of itased. mbe im L. A. MOUSSEAU 407 Vickers Bidg., Baltimore, Md. ey Hundreds of Silk Remnants No space to list them. suffice it to say there is al- most any size, pattern and width, in a great variety of silks. gt 0y, A Great Sale of “Paul Jones” and “Nayvee” Middies $9.59 Just in time for Gradwation and general wear. Same styles and fine qualities you would expect to pay dounble for. Special... FLANNEL MIDDIES Values to $1200—Blue, Red and $6.98 All Silks Reduced very special prite of..... —to sensational prices for this sale. Be sure and get your share of these specials tomorrow. $2.59 $2.39 TWO SATEEN 38-inch Fancy Sateens $1.19 SPECIALS 40-inch Black Sateens 59¢ Bargains in Crochet Cottons 36-inch Goetz's All-Silk Satin. A great assortment of others 36-inch Skinnet’s Guaranteed Satin. All colors. Very special.... P, ts—White and ecfu. Regularly 18c ball. s 1.35 Special, 2 P Special, 2 balis for balls for Box 51.40 25c. Box of 10:.... B Woyal Seeety D. M. C—Whité only; all Cordiehet—White and colors. numbers. Regulal R LS5 S0 il $2.50 al, o , i She. Box of 10-...: . Box of 10. - Clark’s o.‘ lN. T. Peari Cotton, No. 3 and No. Special, a bal ik st oilz, Women’s $3 Silk Houery $1.98 Full fashiohed, double heel and toe, lisle top; black, gray, navy, cordovan. Extra special. .