Evening Star Newspaper, February 11, 1921, Page 28

2 'he Star’s Household «Expert Suggests That ‘the Housewife Become - "Acquainted With Some i the Fancy Cuts, Such as Livers, -, Tongues and Kidney Do delicious sweetbreads, digestible tripe and savory sausage appear fre- qu 1y on your table? If not. now is the time to have them. If your butcher does not keep these cuts of meat. it is etause you have not asked him for them. He will be glad to get any of them. for you. Perhaps you have not knewn how to prepare them. If that is she - case, the recipes given here will solve that problem for you. Soup and Meat from Oxtail two oxtails, one carrot, one onion. one wihtite turnip and one stalk of c Cook very slowly in three qu water for two hours, zdd the ves bIE and cook for two hours longe Strain, set aside to cooi and then remove the fat. Reheat, season and serve. Pick tie meat from some oXta and mix with one-haif the quantits of: fifeadcrumbs. sdd pouitry seas Ing.and salt and pepper. Pack into mold und let stand overnight. Minced green pepper or onion may be Oxtails en Casserole.—Wash the o & then dip these several sections ley or other flour. dust over and pepper and brown in hot v ble 0il. Transfer to a ca ternating the oxtails with laye of slifed onions and sliced carrots, which have been slightly browned in the fat left from the oxtails. Make a sauce of three tablespoonfuls of potato flour or cornstarch., two tablespoonfuls of vegeta l"i cupfuls of strained canned matoes. ecasserole and bake. to- beans or cooked string beans. togeth- er wigh the juice of one-fourth lemon. How to Cook Liver. No.matter what kind of liver is pur- | chféd. whether beef. pocic or lamb. Ifilnfil be thoroughly cleuned ane scaided with boiling water before il s dsed. The membranes and outer can then be easily removed and fiver sliced, ready for preparation in the desired way. i i« ‘Pan-Eroiled Liver With Onions.— Scald one pound of liver, sliced as thtr-as possible. Drain, remove the skin and membrane and dip the liver in barley. rice, oat or fine corn flour. Dust it well with salt and pepper and then brown it quickly in a very little vegetable oil, just enough to keep it from sticking. Place the liver where it will keep warm and add one-half ‘dozen or more sliced onions to the drippings in the pan, putting in a little more oil as needed. Fry the oniops slowly and spread them over the-meat. Serve with boiled rice or ed potato, or add to the liver and onidn a pint of weli-seasoned stewed toes thickened with bread erumbs. © Braised Calf's Liver—Wipe with a elean wet cloth and lard the roundins sides with salt pork. Fry a small eontan in sait pork fat. Put in the Hver: half cover with hot stock. one teaspoonful of sait, a little pepper and Bprinkle on one tablespoonful of poultry seasoning. Cover closely and ook for two hours. basting often. A gravy may be made of the liquid, or ft may be flavored with lemon juice &nd served with the liver. Stuffed Liver—Make a pouch for stufing, commencing at the thick end of a calf's or pig's liver. Fill with any highly seasoned stufing. Skewer the opening and lard the upper side of the liver. & half. Pour over the liver two cups of brown stock made of one t- spoonful of fat. one tablespoonful of flour and three cupfuls of Hajls - water in which are dissolved two teaspoonfuls of beef extract Use this to beste the liver while it is ing. Baste every ten mintles 8erve with fried onions or peppers. ‘Ways to Cook Kidneys. No matter what way you cook kid-! meys, first soak them for one hour or more in eold water containing a little baking soda and salt. They may then be sliced, dusted with salt and pepper dipped in fine dry bread crumbs, in barley or fine corn flour, fried in wegetable oil and served with a to- mato sauce, or they may be prepared as directed and then sliced and boiled until tender in water containing a Nttle.vinegar and one-half a teaspoon- ful of pickle spice for about thirty minutes. ey may then be browned and served with a well-seasoned to- mato sauce. and an accompaniment of botled rice or browned cornmeal mush. Kidney and Beef Pie.—This is a par- ticularly good dish. Cleanse two veal kidneys as directed above, then dice them. Cut one pound of rump. round, chuok or skirt steak into dice. Com- bine with the kidneys and one cup of minced onion. Sprinkle thickly with barley flour or other flour, add two | teaspoor fuls of salt and one-third tea- #poonful of penper and trarpyfer to a well.oiled baking dish. Barely cover ‘withe boiling water and place a biscuit erust on top, allowing it to extend over the edge of the dish. Place in a hot oven for fifteen minutes, reduce the heat and cook the pie very slowly for two hours. Te Cook Bratns. Brains from any animal used for meat are adapted to cooking, and are similar both in flavor and usage to sweetbreads. First of all they must be thoroughly cleansed of blood and #kin and then allowed to soak in salt- ed water for two or three hours. If to Be used in croquettes or in ramekins, fn éonnection with vegetables or mus rooms, and 8o on. they should be boil. ed frem ten to fifteen minutes in salted water containing a little vinegar. They may be substituted in any sweetbread recipe. Fried Brains—Prevare and boil the Brains as directed. Shape them gently inta _rounds. dust with salt and pen- per. dip in slightly beaten egg, diluted with one-fourth cup of milk or water to the <gg. then in corn flour or fine dry bread crumbs and brown in hot vege- tabM~oil. Serve on sliced tomatoes. How to Use Tripe. Tripe is one of the cheapest of animal foods and may be used in many ways, either fresh or pickled. If fresh tripe is used, it may be rinsed off and then com- bined into the dish without any further preparation, but if pickled tripe s used, < it meust first be simmered until tender * in ‘water to cover. . 48 best for broiling. This removes Zhe excens acid. Brailed Tripe.—Fresh honevcomtfripe ‘Wipe the t, dry as possible and dip it in fine cracl dust and olive oil or other vegetable oil. Drain off the oil and again dio in cracker dust. Place in a greased broiler and brott for fifteen minntes. cooking smooth #ide of tripe the first three minutes. Place on a hot platter. honevcomb side up. and spread with butter and season- ing. Tripe With Peppers.—Wine very dry. ent in strips two inches wide by fur inches long, and fry in hot fat untik, brown. Have ready somg fine'v : shragled green peppers mixed with | I Freith dressing. Sorve the tripe very Rot."surrounded by the peppers. Hearts, Tongues and Sweetbreads. To cook hearts: First of all, the hearts must be thoroughly cleaned. @ar€ being taken to remove any clots tfrom_the veins and arteries. = They ®howid then be washed in cold water snd the membranes removed. The are then ready for stuffing and Sing if used en casserole, or they may be sliced, dusted with salt and Topper, WOMAN"S .PAGE. INEXPENSIVE MEAT DISHES role, al- | ie cooking oil or drippings and | Pour over the mixture in the ! Just before serv- ing stir in onme cup of cooked lima ! Bake about an hour a~d | the trine | | | | browned in vegetable oil and served| /¥ St So many women have trouble in|double boiler until done—then turning P iihcoed With onlana oF witl & vea: fxicitola ¢hild in your home not to|keeping within the amount of money | il into a bread pan to harden and ctable sauce or u rich brown gravy.|SI¥€ AN (hE opmortunity to acquire| oo’ ot aside for expenditure on food, | MIXINE With it, while stiil hot, salt a7 Mashed potatoes are a particulariy (he rather difficult knack of manag- Setyad yepper to season and a little choppe | good accompaniment. - ing, knife, fork. spoon and napkin | There is one thing that such women | co'c. cooked bucon. The bacon favor P Cambs or Calves’ Tongues.—Wash | W{Ih ¢orrectness and case. = will find a great help in making this | pericates the farina and malkesi and boil slowly in salted water for (WO | (ongerful dexterity in. enting rec| 000 money more elastic—low-cost | delicious. - When cold, at supberiiit hours. Remove the skin and trim (G 0 0 GEAC Yy in_eating rice| 3 the farina mold should be tu o |l at e hick ond " Serve with | WIth chop sticks. but that is hecaus | supper dishes. . oF its pan, sliced Fairly thin, and frie 'a white sauce and garnish with hard-| We have not been trained in the| Now i housckeeper ean’t save muoh | in the in which the bacon wax | Cooked omie “This boiled tongue is|Manipulation of that particular im-fon dinner ‘or brevkfast. For the|fried ey e il | delicious served cold. * P! ‘L{"‘f‘t of cating. To munage knife, | family must have one tnoroughly s Hamburg St 1 9Cales Hend @ Ta. Terrapin—Wash | fork =R ntalal e e | stan il : : and left-over ha i s & D in | Seems just as hard to are | average fi to a '{;}';’m::_ ‘Tal:i::; "“:‘l‘e;l":}'lmfl“hj"‘hrv :u]c‘z‘:“{;vq:n:r With them. So favorite breakiast dishes and these cm. mixing a little !Cool. Cut the meat from the cheeks i».-nmigr sl pected to learn | scidom varied. But she can save ind molding them into small cakes {into cubes. To two cups of meat add | " Among well tainet g0l magic supper dishes. The family do ike meat balls: these cakes are then Lone el of sauce made of two tablos | jLAmonE well-to-do_families in object to the cheaper ones inst i| olled in the remainder of the one. | Shoonfuis of Fai. two. tablespoonfuls | (onmirs ot io 2 Jess extent in those calling for more expensive in-| &g which was used, then in flour and ! 8 e nad 3. It s possible ziedients. In short, the family doesn't 1 like me e e S Sra etiff (0 At with thelr parents’care what it is served at the suppe he Cheese s made by butte | littie pepper and a few grains of cay-| manners . But in "r‘rxfif"d in {.’z?r} table, table. The followinz supper d stale f bro . cutting o enne. Add one cup of milk and SUT ! \ell-bred nursery Boveenens s mhom | NeXpensive yet good: 7 A king them small and putting lin the yolks of two eggs sHghtly' mannes ot ss k’;"d 2 «I“q o%c! 1. Cornmeal mush. hot, with milk | hem in bottom ot a baking dish; beaten. Cook for two mimutes. and| wonld those o the opadiatmbles asiand suzar. 2, Cornmexl mush baked | ‘dd & faver of fincly chopped chies [mm two teaspoonfuls of table sauce.!If you cannot afford to emplos o wou | CAKes wi maple sirup. Baked | alternate th two layers, pour over [ A1l milk may be used if there is no| erness with manners an Lot “as er | MAcaroni tand cheese. {, Cheese-po- | them all one pint of scalded milk and stock. if you prepare brains with this| better than your own let “your chitd | (@to Pufrs Baked DBeans served|one beaten egg seasoned with salt uce. come to the table. ithitomato 1p. 6, Mock Hamburg aed Sweetbreads.—Take one pound | of sweetbreads, two tablespoonfuls of | fat or butter and salt and pepper. Pour the meited fat or butter over the parboiled sweetbreads and bake in the oven until brown. basting fre quently. Serve with green peas or tomato sauce. LISTEN, WCRLD! By Elsie Robinson 1 met a man the other da: a very famous man. He w chief Orange Pekoe at a highly clusive tea. and we hung on i words with bated breath. | to be strictly honest. no one's breath | has been supposed to be baited for some months past, but we hung any- way. | He oughta've been well worth listening to. He had absorbed most | of the 1 | | (;,l:\ | b | | of course. | hi information supplied by two b";?“o"}?a v, %80y universities and thirty-five vears' resi- dence with a large bank account. On social science he was supposed to be the ‘imate howl. Then he began to speak— s And do vou know, World, every par- ticle of wisdom that Johnny sumed musta soured on hi i | as a| kid with a three days’ case of measles. | He'd studied so much that he'd scorch- | ed the dew off all the daisies of life. He'd tasted of the apple of wisdom and, to judge by his expression, he'd found it | all core, with a worm In the core. So I rise to remark, what's the use of knowledge if it only makes you disagreeable? Since Eve first started it we've all been hankering for wis- dom. But all sorts of fruits grow on those fabulous trees from which she plucked. Some trees of knowl- edge bear Baldwin pears ahd some bear green persimmons. You'd better be careful what you pick before you! begin to chew. i 1 | i Things Youw’ll Like to Make An interesting finish for the neck of an evening gown is made of beads and ribbon. Make a low-necked opening | and have it picoted. Fasten small loops (about one-half-inch opening) | of beads at one-inch intervals around | the neck of the bodice. Run two rows of velvet or ribbon, one-fourth inch wide through these loops, tacking in places here and there. ~Finish _the sleeves in the same way. By using beads and ribbon in contrasting colors a very stunning finish is obtained. FLORA. (Copyright, 1921.) Sardine and Ezg Salad. Chop eight hard-cooked eggs quite fine, add one cup of boiled dressing and two olives and two small pickles chopped fine. Spread this mixture tevenly in the bottom of a serving dish and on it arrange some sardines, boned and marinated in French dressing. Garnish with lemon slices and parsley. To make the boiled dressing, cream four tablespoonfuls of butter, add one teaspoonful of mustard, one teaspoonful of salt, one- half teaspoonful of paprika, a dash of red pepper, and one cup of boiling milk. Pour onto the beaten yolks of three eggs and cook in a double boiler until thick, then add one-fourth cup of hot vinegar, strain and serv Dye Right Don’t Risk Your Material in | a Poor Dye Buy “Diamond Dyes”—mo other kind! Perfect results are guaranteed, Do matter what material you dye. You can not make a mistake. Sim- g:udqmiom are in each package. ggist has color card, 1t's really fun to diamond-dye— i i ‘Woolens Skirts Stockings | Sweaters Curtains Cottons | Silks Blouses Linens i Coats Dresses Coverings Draperies Mixed Geods Everything! ! ° | have a noon dirner and a 6 o'clock | | reignborhood THE EVENING STAR, WASHINGTON, D. C., FRIDAY, FEB The child who never eats meals with his elders has little chance of acquir- ing good table manners. and since many well bred folk estimate the breeding of strangers and newcomers by their table manners it isn't quite BY Laura A Kirkman cooking farina in the usual way— steaming it in the upper part of t Fourteen Low-Cost Supper Dishes. He will learn by | Bake one-half hour be- C in and pepper. IPeanut uffed potatoes. 8, be made early your good example. ; : d corn_and | OV i Bak ez dish. ftens the oweve a i == the comfort of possible gucsts, it is:and milk. 11, Rice croquette: better not to permit children under: With cheese sauce. 12, Nut and cheese Loaf.—One and one-half »r Six to take the evening meal | l0af. 13, Farina pple. 14, Baked |cup one cup chopped h their elders—wiither that eve- Tice and chegse. cheese and ter cup chopped niv= meal be supper or dinner. | Here are fourteen supper dishes, all | walnuts; mi and then \ ~ have gone a good w nee the The recipes for these va- | tablespoons chopped onion of George m wheny es have appearcd y antil soft in a little water, one tabl Sl stonrat nd actually: the column with the excention of on spoon butter, juice of one-half lemon seen and not he but the rule ! which 1T am ving helo and if | and salt and pepper to season. Mois- prevails that children’s | reader wishes to have the oihers|)ten with the water the o was tongues should not be allowed to wag | ated in the column I would be glad | cooked in and one egg. Bake in at meal time. 1In the first place it is! t0 do so. moderate oven until browned—about | @’flicult to carry on a conversation] The Farina Scrapple is made by ' fifteen minute nd_eat at the Same time. and when | child attempts both he generally | compromises by showing very bad manners. What is the fashionable and correct time to dine? Is it considered countri- fied to have dinner in the middle of the day? _ Surely the fashionable time for din- ing is not always the correct time. Tt would only be correct for those who belonged to what is known as fash- ionable society or for those to whom it was most convenient, the so-called fashionable dinner hour nowadays is 8 o'clock. That is also the hour for formal dinners at the White House as | well as the hour usual in the Euro- | pean embassies in Washington. Not many s ago 7 o'clock was consid- Spooky, and laughed harder than ered 4 late Gina - hour. wu: winin| OPOOKY Laughs at Peter. S1ve! & recent it has been pushed on| gy pHORNTON W. BURG e hat s there any funnier than For most persons. however, that When people laugh at v ugh too. | "But Spooky was laughing so hard would be a very inconvenient time, “Twill soothe all smarting if xou do There are whole communities—not- | —Peter Rabbit. | ably in certain college every one finds it most « 8 It is a funny thing how people can- | not bear to be laughed at. It is a| good thing to make people laugh. The Great World would be ever so much better if there were more laughter in it. But there is all the difference in | the world whether people laugh with you or at you. To be laughed with is a pleasure, but to be laughed at 'y apt_to hurt, and that hurt will | smart a long time. Peter Rabbit has the right idea. When people laugh | at you just daugh, too, and laugh | harder than they do. Then they will| be laughing with vou instead of at| you. and the first thing you know the | smart will have disappeared. | When Peter had finished his story | of how he had discovered that Jimmy and Mrs. Skunk must have grown to be giants while they were asleep, be- | towns—where nvenient to supper or tea. This is not fashionable, | Lat fer a person ricving into that| it would abvious!v he, the co-rect time uniess it proved to| b+ _inconvenient. True agricultural foll a ncon dinner «(nvenient, that coes not mag 1y t the noon ner is countrifi=d, and if it were ¢ trifled it need ict Le in bad form. Marv times n1ry manners are rather better than city manners. Re- member, 200 vears ago the fashionakle | dining time was 4 o'clock in the aff.| ernoon. It is all a matiec of con- ' venience and ever-changing: custom | nsaally tins but is Economical Cake. Mix together two cups of white su- gar, two cups of cold water, two ta- H Cany hlespoonfuls of shortening and one|cause that big bedroom down in their | “DID—DID-——YOU GET A GOOD LOOK package of seeded raisins and boil|house was completely filled by them| AT EITHER JIMMY OR MRS. for five minutes. When the mixture|and only giants could possibly fill it,| SKUNK?’ ASKED SPOOKY. is cold add three cups of flour with!Spooky the Screech Owl began to one teaspoonful of soda and one|laugh. He ughed and he laughed [that he couldn’t say a word, and and he laughed. He laughed so that teaspoonful each of different spices. he shook all over. Bake for one hour in a fairly hot oven. This mgkes two good loaves of cake: they are improved by keep- . For shortening use cf tSbeer ainortening use chicken fat from feeling angry Peter began to feel hurt. Spooky saw this and when he could stop laughing long enough he asked a question. “Tell me honestly, Peter, do you replied | really believe that Jimmy and Mrs. He laughed until tears gathered in his eyes. “What are you hing at?’ he demanded. Peter was Cross. laug! NO C. 0. D.—NO EXCHANGES—EVERY SALE FINAL TRAVERS ; 314 7th Street N.-W. ‘ 'Final Sale Price <Entire Stock of BOOTS TO SELL EVERY PAIR 'IN THE HOUSE BEFORE FEBRUARY 19th—COSTS ARE IGNORED 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 > ; THIS STOCK INCLUDES Ca.lfikin, Kidskin, Suede, Patent, Buck, Black, Brown and Colors Military Heels and French Heels in All Sizes and Widths. INCLUDED AT THIS PRICE, $4*° the Pair 1,100 PAIRS WALKING OXFORDS MILITARY HEELS RUARY 11, 1921. WOMAN’S PAGE. Skunk are any bigger than they when they went in there to sleep inquired. “l know Used in Millions of Teapots Daily they are,” declared Peter “It is all very well for you ther nd laugh, but Yy t been down in that house and 1 That room down there i i t Jimmy and Mrs. Skunk wouldn't | more than quarter fill it if they were | no bigger than th cre the last |time I saw them. Now there isn't room for me to more than get my nose inside the door. If that isn't| proof enough that they have grown to be giants I don’t know what proof is. | You wait until they come out and you'll see.” i Once more Spooky laughed and laughed and laughed. Peter turned his back to him und sulkil ared at the doorway of Jimmy Skunk’s house. He didn't like being laughed at. “Did—did—you get a good look at | either Jimm or Mrs. Skunk?" asked Spooks’ when e coula stop laughing | §§ an everyday luxury in reach of all long enough. “No,” replie 5 ly. “It was xmf\ ot l:h:)\\l;:eu“rw Ty ate. }[Send a poxtal card amd your grocer's name and mddress for a free sample ceuldn’t even be su h were there to Salada Tea Company, Boston, Mass. (But 1 didn’t need .1 tell you ,that bi room w so full I could hardly get my nose inside the door.” “T don’t suppose it has entered your funny head lual Junmy and s ISkunk might have company down ! there,” said Spooky. “Ism't it more reasonable to suppose that they have company than that they have grown to be giants?" | This was a new idea to Peter. He ed that he hadn't thought of it But even this w. 't easy to He didn’t know anybody who in the winter. There { was a twinkle in Spooky’s round eves | that led Peter to believe that Spooky | knew something about that mystery | {won { before. { believ entertained company | He looked at Spooky sharply. Ice and Reduction. Iways of great benefit. Salt seems to mulate, cleanse and rejuvenate the A great many people say they are | skin and is one of the most valuable afraid to reduce because it will make | beauty aids. Certain herb baths are zood. Or if you can do none of the: { dcwn in Jimmy Skunk’s house. Spooky | them look older. They point to friends | K000, OF if you can do none of thes was laughing again. 1t suddenly|who have lost flesh and developed |YOU SO0 Blways make vour bath ae Istruck Peter how foolish it was to|wrinkles as a result of the loose skin | benzoin to the water. But salt is cheap and easy to pro- cure, and it and ice usually are in every household. And why pay fancy think that any one could grow to beidue to a cours a giant in so short a time. He began| Quite often {10 laugh, too. And then he felt better. [ the woman of reductic 'm afraid, allowed ¢ sma being laughed at van- |to grow very stout is simply hunting | ©V0T 1 pay fancy LR an “excuse. " Reduction 1t Strenuous, | Prices for fancy articles when some ou know all about that mystery; |there'’s no denying that—you must Bousehol e will do as S hooky. Explain it|work your body hard or work your Wicnogy YouRdos Svooky 5 will power harder to keep from eat- commanded Peter. Tamale Pie. ing the forbldden dainties. Fut no (Copyright, 1921, by T. W. Burgess.) woman need develop wrinkles and| Make a mush by stirring two cups look old as a result of reducing, if she | of cornmeal and one and one-half will take a lititle care during the process. To prepare this nourishing dish, Firsdt ;’fcgl‘l:r::;":;‘:‘! Iaseare @i i : a good fa 3 er that she take a few stoned dates, one and one-| % EOOC ©€C good astringent on the cups of fine hominy, four cups of | face. One is to stimulate the skin and ng water, and one and one-half | nourish it, the other is to draw it up of salt and hot milk. Stir the|J always suggest ice rubs as astrin hominy and salt into the boiling wa- [ gent face treatments, becaus ter and cook slowly for one hour.|of nothing better and ice is usually Decorate a buttered mold with the|easy to get. in a layer of cornmeal mush, add the stoned dates, pour in the hominy and| Astringent baths are good, too. Salt | seasoned meat and cover with mush. turn it out when set. Serve with hot|water baths are perhaps best; these | Bake for thirty minutes. This will milk and sugar. can be hot or cold—sea bathing is|serve six persons. of her skin | teaspoons of salt in six cups of boil- ng water. Cook in a double boiler or over water for forty-five minutes. Brown one onion in fat, add one pound of hamburger steak and stir until the red color disappears. Add two cups of tomato, one-half tea- poonful of cayenne pepper or one | small chopped sweet pepper and some more salt. Grease a baking dish, put Dates With Boiled Hominy. NG S > I EA I T T IS T TH I~ S X - o> oD The spiral coils within the cover of the box- spring “give” at the pre- cise points of contact, so that the spring fits the form of your body. e R ( CPEPPPIPIPY] 194434333342 [§9 The Box-Spring the Final Achievement in Springs for Beds EACH of the 72 highly-tempered coils of the Conscience Brand box-spring to the least movemer;:: of the body—nomeof cc}ntad'_ esely. The “‘give” is at the precise pomt < No ‘“hammock sag,” but absolute conformity body. ° OO OO THITIHTOCOTIOLE Why not sleep as comfoiifily et fome as in a hotel? With a Conscience Brand box-apring you can have as restful sleep as the-best hotel can offer you. . [ Conscience Brand box-springs are adbsclutely noise- less. Neither vermin nor dust can penetrate the cov- ering. After long use they give the same unique com- fort as in the beginning. r you the matiress and _ the boz-spring together. The box-spring is the final word in springs for beds. There is no more sensible purchase. It means comfort and economy. Ask your dealer to show you a Con- science Brand box-epring. I CEI IO —Made in the same great daylight, sanilory-plant-es- the well-known Conscience Brand matéresses. CONSCIENCE BRAND Box Springs. Pillows . . Mattresses . INTERNATIONAL BEDDING COMPANY BALTIMORE & RICHMOND COCTOOHTEIE TS Nationally Known Conscience Brand on sale at Goldenberg’s Furniture Store Seventh and K Streets. Matiresses We Sell Conscience Brand Mattr because they measure up to our standard of hygienic quality for bed furnishirgs, - “House & Herrmann _ Seventh and I Streets