Evening Star Newspaper, March 4, 1921, Page 34

4 WOMAN’S PAGE *“SALADA” Tea is Pure T Fragrant and of Delicious Fla- vor, stimulating and refresh- |l ing. “Watch for the Name” on every genuine sealed packet. "SALADA" Send a postal card and your grocer's name and address for a free sample to Salads Tea Company, Boston, Mass. Good Afternoon, Folks! Allow Us To Present— The Grand Old Man Hon. Normal Prices ‘Whose Permanent Residence Is the Meyer’s Shops 1331 F Street ., nouns Prcess ““The Store With a Smile” I ——————— 15 Markets 15 Markets FRANK KIDWELL Specials Today and Saturday Strictly Fresh Eggs, 34c doz. “Regina” California Peaches' 17¢ Can Heavy Syrup, No. 3Can | 3 for 50c Ty il Kigan's . Bacon 18 Pound Roasting and Stewing Fowls, 35¢-Ib. Smoked Hams, fancy, 1b.... 28c Fresh Shoulders, small, Ib. mend.lb a lard substitute, Park Chops, 1b. Pork Roast, Ib. . |Leg of Lamb, Ib. | Breast of Lamb, lb. Shoulder Lamb, Ib. Veal Cutlet, Ib. Breast Veal. bone out, Ib... Shoulder Veal. reasting, 1b.. 25¢ Rib and Loin Veal Chops, Ib. 35¢ | Blue Ridge Fresh Creamery 6oc| _Butter, Ib. .. s 23¢ | Tinto Oleo, Ib. Fancy Salt Water Opysters, quart . Fancy Sal kerel, 3 . 4C Pure Lard, 3 All-Pork Sausage Meat, 1b. . Loin Chops, Ib. ..... Chuck Roast Beef, Ib. . b? 25¢| Sirloin Steak. 1b. ... Porterhouse Steak, Ib. . Beef Ljver, 1b. .. . Cloverbloom, Fresh ery Batter, Ib. Okay Nut Oleo. Ib. > Smoked Labradors, large as¢! fish, g.(or Fancy Sauerkraut, quart ... toc/ . 35¢ "3ar " 20c Pound “Good Value” Coffee ™= STORES OPEN ALL DAY TODAY MARKETS LOCATED AT— Northemat Market, 13th & H Sts. 1916 14th St. N. W. - E. o 3033 1. St. N. W, y 3272 M S e 7th & C Sta. S. E. (5. W. Cormer) 1335 Wisco Ave., Georgetown e A“"" Anacostis "Cream- lern Market (m 1920 Niel 815 415 St 710 Tth St. S. W, " DANGER SIGNALS Headache, colds, nausca, blues, mental de- pression—these are not only painful and annoying, but they are danger signals. A great majority of these passing illnesses are due to self-poisoning resulting from con- stipation. Unless you keep your system free from decaying food waste, you start contin. uous poisoning inside. Ultimately Bright’s disease, rheumatism, gout, diabetes, perni- cioys anemis, and the like, may result. Pills, eastor oil, laxative waters and salts ooly force and irritate the bowels, and make constipstion a habit. Nujol works oa an entirely new priaciple. Instead of forcing or irritating the system, i¢ simply- softens the food waste. This ensbles the many tiny muscles in the walls of the intestines, contracting and ex- panding in their normal way, to squeeze the food waste along so that it passes nsturally out of the system. Nujol thus prevests coustipstion becsuse it helps Nature maintsin essy, thorough bowel evecustion st reguler intervals—the heslthiest habit in the world. Nujol is absolutely barmless and plessest to take. Tryit. Nujol is sold by all druggists sealed bortle ly, bearis Sookics “Thirey Foot ot Daagaer o o York. foe The Moden Method of Treating an Old Complaint Nujol For Constipation *Reguiaras Clockwork = . THE EVENING STAR, WASHINGTON at NEW AND APPETIZING EGG DISHES FOR LENTEN SEASON The Star’s Household Expert Also Gives Ways to Improve Eggs Cooked in the Time- Honored Ways. While new ways of cooking eggs are | Dryv the noodles and put away until always welcome, it is also well to r--lne"‘r}l::l;’ FEe acorsn & CeisBbns egzs ars scarce < - member that there is a right and a g, oe" SRR AT ECATCe A At be cornstarch. It and when com- steam and shirr, which are the ways rfl‘:’p» calling for eggs cannot which eggs arc usually prepared. | AGE entirely with For instance, there is a right way 10| bined with eggs makes puddings. boil eggs. If they are kept at a low cakes and pies lighter. When mak- temperature throughout the cooking.|ing muflins and cornbread. which are the white will be soft and jelylike: if|to be light and spongy when done. the temperature is greatly increased.one teaspoanful of haking powder the white will be tough and leathery.! will give an equivalent to two egss. | Boiled eggs are best when cooked ei- | but you lose the nitrogen of the eggs. ther soft or hard, never midway be-! If a cake calls for four eggs and fween. Put the eggs in boiling water | fwo teaspoonfuls of baking powder. L e Ut e Sor Ter Them boil. | use eight rggs and omit the baking Céok from six to eight minutes if, powder, liked soft. and about thirty minutes| Tasty nnd Se if wanted hard. A te aful of salt| “coon g added to the water in which a crack-| allo ed egg s to be boiled will provent the. | white of the egg from escapi onable Fgg Dishes. Eggs.—Cook hard six ezgs by boiling them twenty minutes. Let them stand in cold water until conl. so that they will nat discalor re canling make o white follows: Melt one-fourth of butter and stir into it until th one-fourth cup of flour. Gr: stir into this one pint_of liay haif milk and half water. (ook. stir- rine constantly. until it thickens and is smooth. Add one 7 from the sheil | i To prevent eggs from popping while, !frying. sprinkle a little flour in the| | Rrease before putting in the egES | | This will also prevent them from: { sticking or breaking. 1f a few drops! | of water are added to the fat and the| frying pan is _covered, exgs will not| be tough. When frying with meat. fry the meat first, then pour all the Ifat out of the pan, serape out all set- While th sauee, o Remove the sance from the tire. slice the eggs into it and pour all into a baking dish. Sprinkle thickly over the creamed egss a mix- ture of cracker crumbs and grated |are a cheesy mass and the whites Cheese. Place the dish in the oven i fand leave until the cheese is meited gest rubber i When Cooked Too Fast. "mg.—rh;rv;:f;"d Scrambled eges curdle when thev |, NI BRES A0 S | the egzs continuously over a slow fr€| tablespoonful of hutter and seagon- juntil they are & soft. creams MAck |ing of salt and peprer. Beat up the O MO e %y exgs untl frothy, add the cream and erisp. not buttered toaxt o wineh | LRGN S T Dutter in & smal] Bl BEEyad, Cre! pan, pour in the egg mixture an i S Coins eream £aUce | oinning ta thicken put in the avsters | noured over. thes are rich and tasty.) SENTEL Lot Trodmy mass | They are also good cooked this way Yege in Peppers—Parboil L e (Bl ousr some tost and|Fiten peppets for e Wigutes oed | eprinkle. some grated cieese over|oOnc chopped onion. ene-hall cup of [ K e A hat aven for a min. |butter. eges, one-half cup of bread | ute to brown the cheese slightly. | To poach an egg 8o that it will be, | attractively even and round when it 1s | {laken from the water, it it not meces- | !sary to drop it inte cither a small! |cup or a ring. as £o many cooks saem to think is necessary. Instead. first! |ealt the water and then stir it vigor ~ | ously until it moves around the par in the form of a swhirlpool. then quickly and before this whirlpooi loses fts shape. Arop the egz carefully into the very center of it and vou | will find that when the ezg is cooked ! it will be as round and even as vou ful of salt tlings and return enough very hot fat| Dip up some hot | hem. to fry the eggs in. fat on top of them. or eise turn but do not conk them uniil the 3 | &cramble them in the usual way, Saute the onion in the butter and sauce taste. and seazon with the salt in each pepper and place in a bu tered dish. Break an esg in each tuttered erumbs and bake for fifteen min Serve on toast landaise sauce Baked Eggs in Tomat slice from the stem end of a fine to- mato. remove some of tiae pulp. place in a buttered ramekin and sprinkle with wish. A little vinecar in the water| salt and pepper. for poaching eggs will keep them |into this temato cup. sprinkle with from spreading. but vou must use more salt and pepper and place a sparingly. as too much will give thelittle melted butter on top of both ezg egz a dark color. Eggs may bejand tomate. Prepare as many of fhe poached in milk instead of water.!individual servings as may be Te- Put éach egg on a slice of tpastigyjred and bake in a moderate oven buttered, season and nour the milk jover, or make some whipe sauce with | the milk, to which some,grated checse Exgs With Shrimps. has been zdded, and ppur this over| Shell four hard-boiled eggs. cul the poached egss and toast jeach in halves roundways. take out Steaming is a good w 16 cnok | the volks. put them in a moertar with egzs. When cooked in this way. thes{a dozen shrimps and twe boned an- are tender and light. and the White lchovies. and pound all to a smonth docs not touchen. Butfer a plate orip,cie Next rub the mixture through break some | until firm fan egg dish. eggs into !l hATte e e S A oh SoRf Jiita sleve, put It back in the mortar ety "of mrated chaoene, | With two tablespoonfuls of butter an B erind ecoamm until the egas arc|one tablespoonful of white sauce. et Sorinkle chopped parsies over|Pound smoothly and season carefully the top and serve hot 2 LFill the whites of the eggs with this imixture; arrange with lcttuce and __ When Beating Egss. it 1 When beating cgus add 2 pinch ) guvory Eggs.—Fry erisp in butter of salt or cream of tartar and thev | gy ro T bread. then place afterward. Even the most carefullgiss cook six eggs in butter and cook will sometimes get a bit of theifrin to a uniform shape. Place an volk of an egg into the whites Which | sy on each round of bread, season she is about to beat As the tiniest|ang ‘hour around them the sauce bit of the volk will prevent the|previously prepared, as follows: Conk whites from beating up sUff. iake it} one finelv chopped onion until Zolden oyt before putting in the egg beater {prown in tablespoonful of butter: his can be done by dipfing a piece | a2dd one I¥ chopped pepper. green of white cotton eloth In hot water.lor red: two tomatoes and a bay leaf wringing it as dry as pegsible. then |Simmer until tender. add seasoning touehing the bit of yolk wath it. Theé ' and half a teaspoenful of table sance {cioth will instantiy absseb the vei-! Siirred Ezgs in Potatn llow. leaving the w Ay to b Take some scasoned masiied pota @ the heaten ez, and form into a cass. Eprinkle wir farther. ! b, crumbs tled in ezs. ani 3 Wwn in ths even Iute the cas Arop an egg and nlace in the over to conk. Season _with pepper and salt and tep witlf a lump of butter. Eerve at onee. Eggs Shirred With Bacon.—Butter ihe while | hr e 1able | spoontuls of water egE | When the whites of eggs are used | and the volks are not wanted for gev- | eral days. beat the volks up with little cold water and put them away | some ramekins and break one or two in a cool place for a while. or use|eggs into each. taking care not o them in making a batch of noodles. break the yolks. Sprinkle with salt wrong way to boil, fry, scramble, poach. ! take the place of one egg, but a! chopped green | sweet pepper and one-half teaspoon- ! some | crumbs and salt and table =auce tol Put a tablespoonful of this mixture! t mold over the mixture. cover with the with Hol- | s.—Cut a i Drop one ezg! | and pepper and bake until the volks are set. Dot with bits of butter and arrange a couple of thin slices of | bacon at the side of each exK. Egg Hash.—Take the required num- ber of hard-boiled eggs. slice them {and, having put them in a pan. | moisten them with good gravy. and {204 an onion that has been sliced and fried in butter. some chopped parsley and salt and pepper. When thoroughly heated. servo alone or om toasted bread. Fried Eggs with Apples.—TPasl and core two large, firm apples, then cut in slices about one-fourth of an inch| | thick. Sprinkle over them salt and: { pepper. ~ Melt two tablespoonfuls of { butter in’a frying pan, add the ap- | ples. fry them for two minutes and turn on each side. Dreak six eggs over the apples. Saason and fry for a minute Then place in the oven for five minutes, remove and serve on a hot dish. Things You'll Like to | Make. { It will be splendid fo have one of | thase wooden-beaded bags to match veur | ! new silk epring frock or chaprau. Take two strips of fatin. one 1wice as wide as the otber. Turn in a half-inch edge n each strip and sew 4 band to the ng between the strins, leaving a space f two inches. Sew the bag together. it make a row of run- st in worsted alonz each ip. String the painted wooden beads on worsted strands one inch apart. (A knot nd one alove will keep the bead in place). Line the bag and i finish as shown. This wonden-beaded | bag will be a stunning adjunct to your i costume. FLORA. Copyrizht. 1921 ) Bread Pudding With Citron. Heat threa cups of milk and pour it over one pint of bread crumbs. Cream one-fourth cup of butter and one-half cup of =ugar together. then add three eggs, one-half teaspoonful | | of salt_and one teaspoonful of va- | [nilla. When the milk is cold. combine | the two mixtures and add enp of | | chopped citron. Pour into a buttered | { pudding dish and bake for forty min- lutes. Serve with any desired eaucs. | This will serve &ix persons. { Quickly Made Cottage Cheese. | i A quick way to make cottage cheese | i« to pour boiling water slowliv into | the sour milk Stirring constantly. | Stop adding the water hafore thy milk reaches the scalding point, then fol- i low the usual method of draining the cheese through cheesecloth. FRANKLIN CANE SUGARS The sugar shortageo brought sugars from different countries. Many of these sugars were found on arrival to be coarse, dark and unfit for household or canning use. The quality of Franklin Cane Sugars has never been lowered —always the best! The Franklin Sugar j Refining Company ‘A Franklin Cane Sugar for every use” Granulated, Dainty Lumps, Powdered, Confectioncrs, A\ Brown; Golden Syrup. | HITE HOUSE Cof¥fee | i il (T i il o I Il X il il P )‘ = "BEGINNING YOUNG" Suits When Others Disappoint J UST bear in mind, please, that White House Coffee is simply without an equal —that its wonderful flavor and unjformity of quality are really remarkable — that more and more people are drinking it at all seasons of the year—that complete and perfect satisfaction attends its regular use. Then You Go and Buy Some DWINELL ~ WRIGHT CO. BOSTON * CHICAGO Principgl Coffee Roasters i o e DL D. C, FRIDAY, MARCH 4, 1921 Seventh Street 1508 H STREET N.W., WASHINGTON, D. C. Visit Them All It is a common query today on the part of many people as to what “sale” they shall visit to secure some desired article of home furnishing. We reply: “Visit them all.” PROVIDED YOU INCLUDE ALSO A VISIT TO OUR ESTABLISHMENT W. & J. SLOANE that our stocks are unequaled in size and variety—OUR PRICES THE LOW LEVEL FOR DESIRABLE GOODS. EVERY DAY affords a “Price Opportunity™ to those whe will but pay us a visit and inspect our assortment of DOMESTIC RUGS and CARPETS ORIENTAL RUGS LINOLEUMS VACUUM CLEANE No matter how modest the contemplated expenditure, we desire vou 1o feel that vou are welcome to inspect our stack without incurring any obligation. For we know of no mere convincing way to force home the fact Free delivery to all shipping points in the United States T - - e Mother’s Room Edgar Allan Poe, in his beautiful poem “To My Mother,” said: In the Heavens above, The angels whispering to one another, ' Can find among their burning terms of love, None so devotional as that of “Mother.” Have you a mother in your home? Have you a room for her, one that she can call her very own, a room filled not with expen- sive furniture—no, not that—but with things that bespeak com- fort, good taste, good cheer? A room, for instance, like the one . shown above? Even if mother~—or grandmother she may be, too—isn’t with you now, or may never be, don't you think it is rather nice to have a room like we have described? Certainly there is inspiration there for all who occupy it, because everything is so natural in its . simplicity, so cozy and homelike. - " You will enjoy visiting Mayer’s Lifetime Furniture Store. . : because you will find furniture here that is companionable; furni- ture you want to take home with - -1 make a part of the family—furniture that’s kin to ve: Mayer & wo. between D & E