Evening Star Newspaper, February 24, 1921, Page 24

Annual February Furniture Sale E do not announce a “sale” unless some of our Furniture and Rugs are being offered far below their original prices. There are many big reduc- tions in all our lines during . this February Sale. You're : welcome to use a charge B account—at the plainly marked prices—and we'll arrange payments to suit you. interest. Gro A Peter Grogan & Co. S 18 Co.’ 817-823 Seventh $t.NW, Rl T ] TP AaESEETESOEE S TRISCUIT IS BACK AGAIN Your favorite shredded wheat cracker—crisp, tasty; deli cious—a real whole wheat toast. In order to conserve wheat we stopped making Triscuit during the war, but now you can et it of your grocer. Itis made the same as dded Wheat Biscuit,but is pressed into a wafer. More nourishing than wht;lltley V\éhleat b;fiafi bfcause more easily digested.lhe longer you chew it the better it tastes. Always heat it in the oven to re- store crispness,then spread it, while het,with butter or soft cheese. | ) o ——— . S —— S B3 ) S RN M SO Y 5% ‘Wildroot Liguid Shampoo Wildroot Shampoo Cuke tabe care of it” “You have beautiful hair, Madam— “But if \iou want it to remain so, you simply must keep your scalp free from dandruff.” The besg hair insurance is the regular use of Wildroot, because Wildoot is guaranteed to remove dandruff. Try this treatment:—Moisten a cloth with Wildroot and wipe your hair, one strand at a time, from the roots cleartotheends. See how this brings out all the natural beauty of the hair—how soft, fluffy and lustrous it becomes. If you don’t get results, you get your money back. WILDROOT CO., INC, BUFFALO, N.Y. Wildroot Liquid Shampoo or Wildroot _Shampoo Soap, ‘when used in connectios gl henuadindo n with Wildroos Haiz Tonic, will hases ¥ these Wildrooe ducts do . No notes or you va]ue your ]'nair. | | THE GUARANTEED HAIR TONIC — WOMAN’S PAGE. e 3 BY ELENORE DE WITT EBY. ‘With inauguration fast approaching, the world of fashion has paid tribute to the incoming President by creating a new shade which is to be known as the “Harding blue.” It is darker than peacock, but has the same faint sug- gestion of green, so that it ig almost a marine blue. The wrap sketched, which is of evora cloth, utilizes *he new color tone. It is rather a short coat, as are most of the advance spring models, and has loose dolmanlike sleeves ished with wide cuffs. The collar nar. rows down into a point at the back and from it an elaborate tassel or- s suspended. This consists of i top pieces, long black stik th heavier blue fringe intermingle of silver stitching, al- ternately long and short, run length- wise on the back of the wrap. Another attractive topcoat for sPring SPRING WRAP OF HARDING BLUE EVORA CLOTH. wear is of French blue veldyne. It has a deep crushed collar of self material and loose sleeves that turn back with very large cuffs. These are circled with stitching in deeper blue land trimmed with brown bone but- tons. Rows of stitching, terminated | with blue embroidered darts appear | running lengthwise at the back, while | two insets of material, button-trim- med, give the effect of a belt. At tne| front there is a veritable belt, con-| sisting of two narrow strips of ma- terial which cross each other to fasten on either side. A new tea gown is a dainty- little odel developed in black chantity ace made over black satin. The lace | | bodice. which covers a satin cami- {sole foundation, is cut on the &im- | iplest possible ‘lines, with rounded ineck and armholes, hut without | { sleeves. Narrow satin piping is used | las a border. The skirt consists of a |straight satin foundation and an cords finished with small round blue; i TEA GOWN OF BLACK CHANTILLY OVER SATIN, ROSE TRIMMED. | overskirt of lace hooped out over | the hips by successive rows of satin { cording. The sash is of bright pea- | cock blue crinkled chiffon and It loops together without a bow at one iside in the back, the ends hanging several inches longer than the skirt. A spray of delicate pink roses and buds clustered in green leaves ap- pears on one side of the gown and Eives an cffective touch of color contrast. Another youthful afternoon frock is of light pearl gray silk net over silver ‘gray .moonglo satin. The bod- ice has a rounded, ' collarless neck and short, puffy set-in sieeves banded with gray tulle. Tulle also appears as an_edging for the neck and for the skirt panels and tunic. The camisole foundation for the bodice is cut down just a trifle in the front to make a modified “V" in place of being straight across the top. Both the gatin _underskirt and the net tunic are wide, while the filmy tiers of flounces that form panels at the sides flare quite decidedly. A wide eash of Alice blue silk brocaded in silver ties around the walist to give the finishing touch. It seems that off-the-face hats will always be popular, probably because fhey are 8o becoming. One of the newest ones is of gay orange satin combined with golden brown lisere braid. Rows of braid ecircle the crown at equal intervals, dividing it into “orange sections.” Strips of straw brald also pass across the front ! ) flour. Beat well and set aside to rise. An Unusual Little Guest Supper., When light. add 1 cup of warm, sea- We all know how much we like to|Soned mashed potatoes, 2 beaten egg- have a guest say at our table: “What | Yolks and enough flour to make a is this? It's perfectly delicious!” We|dough that can be handled. Knead § the knowledge that we have | Well cut intp rounds with a tin cutter, e him something he has never|brush over ‘with melted butter fold had before. The following supper |over like a pocket, place in a greased menu contains several unusual dishes, | Pan (close together) and let and is delicious enough to place be- fore a guest: til double in bulk. Then brush over with milk and bake in a hot oven Jelly Whip—1 cup currant jelly (or any ), 2 egg-white: 1 cup milk, ' cup suga starch to thicken and % t vanilla. Beat the egg whites until Stiff then whip in the jelly: pour into a mold to stiffen and serve cold with a soft custard made by heating the milk. adding the cornstarch (about 1 | teaspoon) mixed with t 3 | adding the egg volks well b |last, the vanilla. Let co | pouring over the mold. This jelly whip is a splendid dessert to choose in using up one’s supply of Olives. Egg Croquettes. Queensboro Rolls. Coffee. Jelly Whip. Egg Croquettes.—Boil hard as many egES as you wish to have croquettes. Remove s from the eggs, cut them in hal engthwise and remove the volks. Mash yolks, add a little melted butter to them (just enough to moisten slightly) and salt and pepper to season. Fill the whites again with these yolks and put two halves together until there are as many stuffed eggs as there were hard- before boiled eggs. Roll these stuffed eggs |jelly before the time comes to make in bread crumbs (after chilling them |the new supply. In the spring the SMALL OFF-THE-FACE HAT OF |slightly) then roll them in beaten egg. | thrifty housewife ORANGE SATIN, WITH APPLIQUED |in bread crumbs again, and fry them | desserts. If the pre STRAW BRAID. in deep hot fat by means of a frying | well stocked with v & basket. When a rich brown drain a | tells her family that they m of the brim, extending in slight arcs to find jelly fillings in her layer moment on paper and serve hot. Queenshoro R of compressed yeast in % cup of tepid water. Dissolve % cup of sugar and which are two tiny ornaments, also | % cup of shortening in 1 cup of of lisere. AS these hang rather low |scalded milk; add 12 teaspoon salt and at each side, they have somewhat the |let cool to blood heat. then mix this effect of earrings. | with the yeast and about 2 cups of instead” of chocolate. banana, and other favorite fillings In making cookies for the child makes jelly rolls. In this —Dissolve 1 from end to end. The corresponding | cake points are trimimed with small round braid medallions, pendant from also saves on eggs, which w erwise have to be used for such Potato and Spinach Croquettes. Two cups of riced potatoes, fourth cup of finely chopped cooked | ri spinach, two tablespoonfuls of ter. the yolks of two beaten, and salt and p. riced potatoes add th yolks, spinach and roll in crumbs fry in fat or in Baltimore Rice Muffins. Mix together one-half pint of boiled half ping of milk and five sifted flour, a little at a 1 stir until there are no id one tablespoonful of but- one- but- | o Last of all, add s of three eggs beaten to a Bake in small pans in a oven nandy tin boxes of 12 tablets cost bub & few cente—Larger nackagese | sspirin is the trade mark of Darer Manufacture of Monoa~sticacidester of Salicylicacld The Biggest Treat inTowr, at a Popular A new syrup — The Quality Syrup that There are really hits the spot! A full-flavored syrup—good to the last drop! A syrup with a good, old-fashioned taste that’s sold at a good, old-fashioned price. nectar of uniformly spreads on Temtor Maple Flavor Syrup is the big- gest treat in town. Its good old taste doesn’t disappear when it hits the hot- cakes and waffles and biscuits. You'll thoroughly enjoy the flavor of this great syrup. Give it a trial today. making. Berndt & Company, Sales Representatives, Baltimor —the full-flavored other flavors Crystal White Golden and : Sorghum The Quality Syrup the sweetness- of pure cane sugar—the honied Sorghum. the finest cooking, canning and candy They are always the same high grade. Try Temtor Maple Flavor today! Your Grocer has it on hand or can get it promptly from his jobber. Made by the makers of the famous Temtor Preserves and Jellies The Temtor Corn @& Fruit Products Co., St. Louis, U. S. A. tne new MAPLE FLAVOR SYRUP Price three other Temtor Syrups: American corn—and the You will like their high quality —not only for cakes and waffles — but for e, Md. a «