Evening Star Newspaper, February 18, 1921, Page 24

T 24’ WOMAN’S PAGE. THE EVENING STAR, WASHINGTON, D. C, FRIDAY, FEBRUARY 18, 1921. WOMAN’S PAGE. Luncheon Club Sandwich. Butter some hot toast well; arrange half the slices on a large platter; put @ lettuce leaf on each slice and brush Jightly with French dressing seasoned with mustard; then cover with pieces of two or three kinds of meat. such as cold sliced chicken and a piece of @ freshly fried bacon, or cold sliced ¥ tongue and fried ham, or anv other "S- meat combinations that you like. Add EL a slice of cucumber or green tomato C pickle, cover with the remaining slices of toast and garnish with lettuce and olives. —a quality sygup at . W-a pop_l;’llar price 4 flavors Golden, Crvstal White, and Sarghum i - e hotels. HEN you put @ boz-spring on your bed, mo slats are needed. It rests directly on the inner bed frame. Above it goes the mat- tress. The felt-covered top of the bor-spring cushions the Conscience Brand mattress—the two making an ideal combi- nation for sicep. Ask your dealer 1o show you the wmattress and the toz-spring together. ) o o ) 0 0 ¢ ) ; 0 0 ; o ; ) ; o) v ) ) o f ) o 0 0 0 ) ; ; ) o e ) e : ; v ) f | : 0 { Ask the managers of any of the best 1 will tes- tify to the supreme comfort and lasting economy of B On the Invalid’s Tray. Cream Toast—Make thin slices of golden brown toast, crisp and dry. Place the slices in a wire sieve, and steam until soft over hot water. Then butter, and put in a soup plate—about three slices, cut in half. Over them pour white sauce. Make this by heat_ ing a cup of milk in a double hoiler and then adding two tablespoons of flour rubbed into two tab oons of butter. Cook gently over a low heat ! until the flour has lost its starchy | taste. Season with salt and pepper and | serve very hot. Such a dish loses its appetizing qualities if it is not hot when served, so it should be carefully covered in transit from the kitchen to the room where it is to be served. Eggnog.—Beat the yolk of an ezg until it is creamy and add a pinch of salt. Then add enough milk to fill a zlass three-quarters full. DLast, add the white, beaten stiff, and sprinkie is nourish- where raw with grated nutmeg. Thi ing and. excepting in ca: exg cannot be digested, is easily as- similated. Lamb Broth.—Lamb broth can he taken by almost every one. Here is a good recipe for makinz it: Have a pound of the neck of lamb cut into small pieces and put it in a granite or aluminum saucepan with two cups of cold water for two hours. Then |yo bring it to the boiling point and let it | i, cook, just below the boiling point, for ' oy thi | salt. This could easily be made in a | th fireless cooker. I'o | Cracker Gruel.—Break a soda cracker | | or two, buttered thin, into a cup of € | boiling” milk and cook. stirring con- | @ stantly for three or four minutes. S son with salt. Custard with Fruit.—Very often good boiled custard can be served o ad. | vantage with fruit. The fruit adds at | tractiveness to the custard and | tempts the appetite. A few prunes |ch | neatly cut in pieces, can be covered | with custard, dates can be used in the |same way, orange pulp cu. in d o ce fo! | is jat | can be added to it or a spoon of apple | need cooking can be st | snow can be placed on top of a dish of | stove the nij in ox- Why Have the Best Hotels Installed Box-Springs? have guests boast of *fortable bed.” That is why you find box-springs in the best hotels. The box-spring is the highest modern development in spring housewives is that they must serve three hours. Strain and season with | ment. after | either fresh or stewed. it so | keep several kinds on T means dollars and cents to a hotel to Appetizing and Nourishingy Dishes for the First Meal. Why the Sunday Morning Breakfast Should Be Diivl ferent. The among general impression sometime: to ight” breakfasts. That e best policy, but in ving rve light br sts be sure that u do mot serve breakfasts lacking | taste and the required nourish- To most persons breakfast is e most important meal of the day,| r after it usually comes the hard- rt of the day's work. both men- and physical. For this reason, serving some kind of fruft y important to ha real, as it lays a good foundation| r what follows take care to nd, so that| ildren especially will not tire of them. riet 1l things portant than variety sereals that | d_on the zht before and then put cooker over might, to b n more any other meal. Tho: a fire “that fine, com- 1 | some mora white sauce and toast and | ) g | the p: { milk Rest your weight on a Con- The highly making. science Brand box-spring. tempered spiral coils *‘give’ at the precise points of contact. Not a as in link or woven springs; but the nat- ural way, a buoyant, co wherever the weight of ™ But a Conscience Brand box-spring is far superior to the ordinary open coil spring. The entire spring is encased in an attractive, durable It is noiseless, and neither vermin nor dust can make their way through. covering. Why not have this per! home? Last year the sales box-springs tripled. This box-spring cannot fail to appeal to any housewife who —Made in the same great daylight, sanitary plant as the well-known Conscien 1 CONSCIENCE BRAND Box Springs-. Pillows . Mattresses INTERNATIONAL BEDDING COMPANY *hammock-sag,” mfortable “give” the body rests. ~ =i ready the nmext morning. The ready prepared flake and biscuit coreals are a great help to a quick breakfast, for they need only to be heated in the en for a couple of minutes and are in a careful mannel hing. For instanc little cold fish, one chic dried beef, some flaked codfish, some minced ham, cold ma roni or a little of any kind of me and if the cupboard is empty, ma delicious milk toast in 3 cept two e toes. Put on hard, h \ the potatoe: wise the the two eggs to boil | pint of milk a into tiny bits, and 1l 28 when hard Now make the white sauce with the greatest. care. Put a small saucepan on the | hottest part of the fire, and after! the pan is hot put in it a_generous | tablespoonful of butter. When that! boils and_bubbles, stir steadily, then ) put in just exactly heaping poonful of flour as you did butter. When this is well mixed add_the hot very slowly, stirring into ab- olute smoothness after each portion of milk. This ought to give a sauce s thick as rich cream. Season with ¢ and pepper. add the minced potatoes and eges and place on the k of the stove while you make a dozen slices of toast. Here are some | suggestions for breakfast for every day in the week: Sunday. mornings, coffee, of course, being the one exception to this rule. In the following suggested menus for Sun- day breakfast, the fruit and cereals may be changed to give a variation: 1 Orange Juice Prepared Ce 1 With Cream Broiled Mackerel atoes Doiled in Jackets Cold Stewed Apricots Rice ‘Boiled in Milk Tarsley Omelet Golden Mufine Coffee L. Grapefruit Prepared Cereal With Cream Grilled Chops _ French Fried Potatoes Hot Rolls Coffee v. Baked Apple Sauce Oatmeal a Sausage Rolls Buckwheat Cakes free V. Sliced Bananas With Cream Prepared Cereal Baked Bean Croquettes With Cream Sauce Boston Trown Bread Coffee Meonday. For this breakfast you will find it well t5 have something that can be kept in the house from Saturday. Try fish cakes and cornmeal gems and molasses cookies. This with a fruit and a cereal will form a hearty meal. Tuesday. Open up a can of baked beans and serve them piping hot with toasted bread or brown bread and doughnuts. It is nice to always have a lttle sweet to finish a breakfast with. Wednesday. Have hamburg steak and graham | rolls. Buy some stew meat, remove the sinews and put through the food grinder. If you haven't a good plece of suet to grind with it, use a nice plece of fat pork. It gives even a better flavor. Do this the night before, and In the morn- ing add an egg to make it stick to- gether, sane salt, pepper, and a chopped onion, ‘or @ spoonful of kitchen bouquet. Mix well and fry in small cakes. Thursday. Try griddle cakes and sirup, either corn or maple. If you haven't any on hand, make the sirup yourself. To two cups of light brown sugar add one cup of water and boil it until it 18 sirupy, not until it spins a thredd, for that is too thick. You can tell by cooling it a little. A few drops of va- nilla extract gives it a nice flavor. To make the cakes, take one-half cup each of graham and pastry flours and a handful of cornmeal. Mix with milk enough to make a batter that will run from the spoon, and a tea- spoonful of baking powder. They are even better mixed with sour milk and a teaspoonful of soda. Of course, add a little 'salt. Friday. For this breakfast, you could have salmon croquettes. For two persons you will need about half a can of sal- mon freed from bones and skin, and flaked finely with a fork. Add about two tablespoonfuls of thick cream gravy, made by thickening a very little hot milk with flour and adding a small piece of butter and a little salt. Mix thoroughly with the salmon, add salt, paprika and an egg. Shape into cones and fry. These with baked potatoes and hot biscuit make a pretty good mea Sa y. Try cornbread and a omelet. An omelet is rather an uncertain dish fect comfort in your of Conscience Brand® really investigates. ce Brand matiresses. BALTIMORE & RICHMOND We Sell Conscience Brand Mattresses because they measure up to our standard of hygienic quality for bed furnishings, House & Herrmann Seventh and I Streets Nationally Known Conscience Brand Goldenberg’s Furniture Store attresses on sale at C Seventh and K Streets. nd s otre to make, but if you will take the | yolks of three eggs and the whites of two you will be more sure of suécess. Beat the volks until thick and add two tablespoonfuls of milk. Beat the whites until stiff, add the yolks and milk and a little pepper, but no salt until the omelet is ready for the table. Turn into a small buttered frying pan and let it set on the stove until the bottom is browned; you can tell by lifting the edge of the ome- let carefully with a knife blade; then place It in the oven until it is brown- ed on top. By cooking this way it will be light and nice. Sometimes have creamed fish and | | baked potato, and always get things | as nearly ready as possible the night before. "Sometimes have boiled rice for your cereal and w ginger- | i | | PARIS Creme Idéale au Suc de Péches Lysine Vanishing Cream Delicate Delightful Imported in’' origimal package, as sold through- out Europe. ‘Where high-grade toilet requisites are carried— and when cooked add a piece of b are nd_cut t hour; crush with small fried blespoonful of cin teaspoonful | spoonfuls of soda mixed with a little | warm water. Add a cun of sour milk | Police records show. the; cheese with have cream read and toust rt of milk two cream heated, ¢ from a qu ened with Health and Thrift in the Home | 'BEGIN THE DAY BY SERVING A NOURISHING BREAKFAST the coffee. with table- ¢ spoontuls of flour mixed with water, s a tablespoon bowl. te. and put the bread inte n loug enough to soften it tin, “oake an avpic and o Ty strong ham or whole wheat ro morning, for it is a tasty d t when well mad of cold chopped meat i frying pan, together with an « amount of chopped boiled potato about four tablespoonfuls of d cook until the water Add two When it is 1 three bheat per and g5 d stir until the on a hot plat pointed slices ge are appe. n cold water the r morning put them zht befor con. use butter. the mixture slowly for one- train it, and serve i ausage Cool Spiced Molasses Cakes. Melt together one cun of butter and lard mixed and one cup of molasses. Add one cup of brown sugar, one ta- blespoonful of ground ginger, one ta- amon, one-quarter of cloves and two tea Parsnip Fried Cakes. Parsnips are not liked by spme per- sons on account of their sweet flavor. This will not be noticed if they are should be washed, into small brown in fa cakes, floured and fr. © “As varied as humanity” was the way one of the edi- torial staff described the ad- vance pages of Good House- keeping for March. I quote it here because it expresses Housekeeping. The Newest Fiction the peas . In the into a pot with one-half pint of tepid water. son them with salt. pepper a Add an onfon and a little ¥ou have no b parboiled, scraped and then cooked until tender enough to mash, seasoned with salt, pepper and a little butter, then e leomi Ada | 0 t { s and four cups of flour into which one- iniracies janid ingvenures, only ARy When Bresntact een beeaten |PAlf tcaspoon of suct has been | beauty and the s¥:d of heroes, If we Teisarely, with all members of the|Worked. Drop the dough by table- (had enoush faith in ourselves we'd L T oor the | SPOONfuls about three inches apart in bhe Dods by tomorrow moening. Sunday morning breakfast table any- |* Well Ereased pan, and et e Sur 4 aith within us. You thing that is served on week day — it, ecither. The most first slightly parboiled, then cooked. |that's quite another matter. Though They are very tasty when made into |I'll freely admit that cven when I cakes, and for this way of cooking|XNOW I'm going to pay for it, flattery e |it's the use people make of flattery. | | i BY ELSIE ROBINSON. | LISTEN, WORLD! l! ‘\ I believe in flattery. 1 flattering other folks, and I most es- | pecially believe in being flattered my- | self. I think it' of the finest | You can apply to the n| it oughtta be nL.u'd-" ! i H | one cad of he aling and o duty in chicken st emeanors. It isn't flattery that does the harm— | Just telling a person that he's a mil- lion times finer proposition than you privately think he is never hurt any- | one. He'll believe you every time and uncensciously he'll' shape up toward the opinion you've cxpresed. You wou't have lied, either—which is sometimes an adiantage. We're all a lot better falks than the Within each one of us lie n’ gilded statement falls far short of the thing we might be if we only believed we could. But of course if you're only making | those soothing remarks in_order to make a touch on rent day—why, falls gently on my ear. Somehow it always raises my opinion of the other {fellow's intelligence and makes for painless dentistry when he draws the check. And what's a_check beside a so well the spirit that dom- inates the building up of each issue of Good House- keeping. A bit of this, a lit- tle of that, and then—the un- expected. Consequently, it’s lots of fun editing Good Editor Stories by Kathleen Norris, Con- ingsby Dawson, James Oliver soul thrill? body will get the Spring making —and the models from which they will be chosen Just Send a Postcard to SALADA Tea Co., Stuart and Berkeley Sts., For a Free Sample of the Genuine ¢ "SALADA" TEA All in doubt should send thelr address, and we will mail a sample of SALADA. Shlevlndwrynthck,Grm:Min‘,—dlhphy-'-'n. » Send a postal card and your grocer's mame and address for a free sample Company, Bostor to Salada Ty At the first chill! 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