Evening Star Newspaper, March 8, 1921, Page 18

TUESDAY, MARCH 8. 1921 WOMAN’'S PAGE. dren better, or is better for them at the midday meal or in the school| Tunch. | | A delicious confection to serve with | afternoon tea consisis of a thin round | wafer or toasted circle of brown | bread, upon which has been laid a| | thin Tound of white cheddar cheese. | on’ which, again, has been placed the | half of a walnut. The wafers should | be heated just enough to melt the cheese, not to let it run. and served at Wilnut bread is better than cake to serve with or cocoa or to use in the school lunch. Take two cup- |fuls of flour, one of molasses. in which a teaspoonful of soda has been dissolved; two of graham flour, two of milk. one 1 . broken into pieces, and a teaspoonful of salt. Mix in the order given and bake an hour a slow oven. An baked in a zed bakKing Walnuts have become so dear that 1 they are something of a luxury, but| they are still good food, and, in pro- portion to their nutritive value, not| dearer, at any rate, than candy. s S habis Cheanes o ity vl takes from twelve to fifteen whole|nuts shelled. becanse of the waste walnut meats to make a hundred calory | from bad nufs. but if you can be sure portion. Wahuts, with raisins, may, |of sound nuts. unshelled nuts are therefore, be used as a dessert, rather | fresher, cleaner and. of course, actumlly . wbout hape and ing in cnou a pound. to make a SUM cre: into balls, flatten opposite sides f walnut on each flat them with a eup of ereamet eooked salt Eggs With Smoked or Salt Fish. |and mix A good breakfast dish is made by and moi breaking ix ages in a deep bow!: beat | nan had STUMAH ARG UBLE " Acidity Palpitation mackerel shraddec Gases Flatulence Indigestion Sourness Let “Pape’s Diapepsin’® correct your digestion by neutralizing the harmful acids in the stomach and inlestines, then you can eat favorite foods without fear. Prompt stomach relief awaits you. than as a secondary part of some|cheaper. 18 WOMAN’S PAGE. THE EVENING STAR, WASHINGTON, D. C, ———————— | CAPES AND COATS OF SATIN. l Ef flcien{ l BY ANNE RITTENHOUSE. R B B (= House The silk or'salin coat or eape is sure joften in contrasting colors as was the 4 . ki , women of | case last year. ere a contrasting . irKm: to have a strong women of | S used it is usually in a single 3 BY Laura.AKi G good t SUMMET. and neutral hue. Taf. n opposition | The wrap shown is | 3 _— 2 ! fabrics in | Of black sati id n e silk, noon peppe: el e er 1 bries ir }”: l{v‘rb‘:\qd m[emqu ]erc(l"‘llg;‘sfiv;nlh( A Clam Chowder Supper. <p of pepper and dredge We the new verswhere that | fp,n0cl work. Jined with beige| The woman who can make a really < of two quarts of clams fashionable t atin, while the cuffs and border are of |delicious clam chowder meed not hesi- h well. cutting the neck gether duvetyn. The lining of the wrap |, fore her family the follc the soft part of the clam, and 14 | is beige satin t2te to et beforeher fumily theifoliows ng the two parts separate. Pour r. | Tt Tehwmiag: ing simple supper: cub of cold water over the soft parts “es there| The hat shown is an interssting ex- m ""’i""‘y“‘ ’ B & wooden chopping bowl to ample of the tendency still to trim| o i D cady whio] with opper until small, then ¢ J0F | the under part of the brim rather than [, BUt 07l those reader frivhds 0O spr il these small pleces over (Re po- ave ever servea clam chowder 1o a|fito layer in the saucepan, spread e the top of the hat. There s certainly | connoisseur of this dish will know wh - remainder of the cubed pota- ik Bty nothing new in this, though for two |l mean when I say that it is not wd once more dredge with flour o Y skt ides at least we have come to think thing to make a “really de oning_ with salt_and pepper. Crr of the crown and top of the brim a: In different T over this four cups of boiling wa- L being the only sane and logical place 0 in di ter and put the sauce) over the fire. to put trimmings. Sometimes the top ¢ exp Let come to a boil and simmer for a of a hat used fairly to sag under the ase a variety of | half hour. confusion of feathers, ribbous, arti-|persons one particular cook's| In the meantime strainethe liquor ficial flowers and buckles that were [method of making it. The following two | from the =oft parts of the clams and foregathered there. recipes are from antipodal iocalities: pat this over the fire in a small skillet underbrim trimming was in| Clam (howder.—Cut into small cubes |to heat to the boiling point; then cool it, reality notking but a logical conclu- [a piece of salt pork three inches square iter. sion of the off-the-face tendency in|and try out these pieces in a hot the mixture in the large sauce- hats. which began two seasons ago.|pan with four medium-sized onions simmered a half hour. add one but which is still in favor. With a|which have been sliced thinly. When hat brim flaring upward it was only [the pork is melted and well flavored ‘Then add the soft parts atural _that trimming should be|with the enion (this will be in about ind let cook ten minutes taken from where it would be con-|five minutes) strain this liquor from the | more. liquor and serve when cealed and placed where it would |frving pan into ! 1 is hoiling again form a background to the face. Boil eight large potatoes until almost ide Istand Clam Chowder.—Dice a In the hat in the sketch two crossed |done, then cut them into dice and sp quare piece of salt pork and i s satisfy the trimming needs alf this quantity of potato over four large, sliced onions, then { W hat in beige. iquor in the saucepan. Sprinkle upon |strain off the liquor. Cut the necks one teaspoon of salt and one-quarter | from the soft parts 4.rhonp Eua{rr of i ; —————————————————— | Ghelled clams and chop the necks finely. | With Sweetbreads. o raw and pared pot it i : into small pieces and put these Dotatces Sweetbreads larded with tongue and together with the chopped clam necks, n Andlatened s Veoth ana viess Washable Rugs. [ tha pork Tiguor and two quarts of boil- a delicacy worth the trou- e mo T cemanto sy in their preparation. To| In one way. of course, all oriental afore serving add six em soak and blanch two large | TUES may be ‘classed as wa 1ds and when they are cool | They may be fely washed wi S n with strips of bac P LR EESE E - milk. Ten minutes before serving add . used nllrrnr::‘uxl,\n[ pacon 31| white soapsuds and water. In fact, oft parts of the clams. Thicken a good-sized 1arding meedls | they come from their baths the bet- |ail with a little flour stirred to a_paste repare strips of cold. fat hacon | LT for them, with renewed colors and |in milk. ~Season to taste with salt and d cooked tongue, also very cold, to | ® freshened surface, and highly bene- |pepper and, the very last thing, add one | keep it from breaking. Cut the bacon | fited because of the removal of the |largo cup of hot, strained tomato juice. in strips the length of the width of | 8Time that hurts their fabric. —_— — the slices—about But we do not usually classify ori- ADVERTISEMENT { about as wide ental rugs among the washable rugs, | ———————eee—————— | about a quart N for their cleaning is difficult and ||| | the larding pleces of bacon will be | MUst be undertaken only occasion- A ll B -ld two inches long and a quai of an | ally. H ek e auarter of an | & e usually considered washable Ctlla y ulas Cut the fongue in the same way.|TUE iS that made of rags. Cotton rag | Thrust the needle through the sweet- | TURS grn sxo v:~-<}\’l.\'dw’ hed that they { bread, thread it with the bacon and |ar2aboonina children's roomor in a N Fl h draw it through. Draw through a|bathroom. For now that shing ew €es thread every half inch until the | machines are so usual, the washing read filled, making every | f such a rug is easier than ever. - - thread of bacon, every other | Just shake it to get t dust out, and Real Food of tongue, Put a couple of table- | then put it in the washing machine p s of butter in & shallow sauce- | Turn on the current—and the work || in Father > ! and add some min, is done. Dry these rugs carefully in > es—a couple of table a strong current of air, but not in the John’s 1 . turnips, celery and a | sun. if vou care for their colors. Put e little parsley. Season well with mace, | them through the wringer carefully. || Medicine I( per, salt and thyme, ground fine. | ¢shake them out to get them as smooth 7 % Fry for five or six minutes and then | and straight-edged as possible, and He]p, You H | put in the sweetbreads. Then cover | then hang them carefully, with the them with chicken or gygal broth, | same idea of keeping the edees || Get Proper bring them to the boiling Pbint. cover | straight in mind. the dish and set it in .the oven to| When they are dry press them with Weirbt ‘ cook slowly until the sweetbreads|a warm iron if they need it. Some- are tender. When they are done put | times they dry so smooth that they || them, partly cut. on a hot dish, sur- | do not need ironing. If the rugs are The pure round them with cooked peas and | thin and there are any very big wrin- [ food ele- THIS COAT OF BLACK cover them with the broth strained |kles in them, cover these with a damp |[ments inf BORDER IN BLACK and very hot. cloth before pressing. (Father IS LIN Remember zh;]u a stitch in m:’n is | ‘.l'{h: ;"fl"d(; | > . . : ile i . Mend || icin - s WHICH IS THE Timbale of Duck With Prunes. | ey worn spate sithes e rurming | prepar e d BROIDERY ON Stew a dressed duck in a little stock | coarse threads back and forth in a || that they wear that shows well flavored with vegetable: ‘When llini" »darnmn stitch, or else by - actu zl| V P half cooked, add one apple, cored and | Bing strands of cotton rags back and [ build mew. g b o i peeled. and eight prunes. Cook untilj forth in the same way. soltd=flealyany s e e quite free the A the weakened svstem the food ele- there is ¢ he meat is quite tender. Remove the % B35 1 n. mal meat from the bones and Baked E in Rice ments wHIchigre inol tuken Hyom pieces of differen joined only | thing through a BES h repaTed that they are éa | nd pepper, an. of powdered gelatin dissolve cup of Boiling stock. Four into a mold lined with aspic jeily. When firm, turn out onto a_dish, put chopped aspic jelly around and decorate with stewed prunes and lemon. each ng grace- is usually at_the collar fully free. T finished either w machine picot edge or with a picotted hem. Embroidered Coats. Although there is everywhore high cost of production—with a tendency to replace it with ingenious trimming devices—you will find here and there excellent wraps and frocks very heavily ‘embroidered. Where embroidery is used it is not so clean as a new pin. In Its Maryland, the home of the International Bed- ding Company, the sanitary bedding laws forbid the use of im- pure materials in the { filling of mattresses. | | "THE } 1 Nestlés But the standards of Conscience Brand mat- tresses are more exact- ing than this progres- i give law. Nothing is | left undone In making { or wrapping to hring the mattress to you ah- You see, the ts purity, an rich, pure milk. What can these milk experts do for you? ood is delivering to you, through your grocer, rich creamy country milk—and when you add the water we have taken out, you get more than a uart of this wonderful milk— * for less than a bottle of milk costs! milk costs so much is because it has to be brought many miles to i Spread a buttered with hot boiled or ste: a small cup make s rice; break an egg in each depression; season, dot the rice with hits of and piace in the oven until the eggs are set. up by the svstem and quickly turned into new flesh an@strength. This pure food body builder is | guaranteed free from alcohol or ‘dsn(»rnun drugs in any form. How Baby Food Experts an Save You Money n Your Milk Bill YOU know Nestl¢'s Food for babies? ] Your grandmother knew it—knew and how it was made out of the tests, and the eternal watch- fulness against souring, and for the broken glass bottles, and for the man who delivers it to your door before you wake up. We have saved you all this unnecessary expense—by sealing the rich, creamy milk into tin right near the dairy f: i ized, fresh, pure as sunshine—and on your grocer’s shelves wait- that makes reason bottled solutely clean and sani- i icebo e h A tary inside and out. you, often in big ice-box cars,and ing for you now—ga betzer milk for When you '_fn(;, 17 sl i you have to pay for the ice, and Less money. tress which is so far supe- rior—and at a reasonable price—why take a chance on an unbranded mattress? . Say to yonr dealert I want a Conscience Brand Mattress.” [ ] Conscience Brand Mattresses Mattresses h N ) t pecause they up to our standard of ¥ nic quale ity for bed furnishings. House & Herrmann Seventh and 1 Streets ([ ~’We Sell Conscience Brand ! i | | i Nationally Known Con- science Brand Mattresses on sale at Goldenberg’s Furni- ture Store—Seventh and K Streets. tEEEENEEENS Read - The Palais Royal L= B Complete collection of m Conscience Brand Mattresses = and Box Springs at famously low Palais Royal prices. Fourth t.llllll.llll MADE BP¥Y TES W estle: EVERY DAY other dessert. L © 1921, Simmons Company | Nothing pleases chil- | Ask Your Dealer Jor SIMMONS METAL BEDS Built for S| Your choice of exquisite Period Designs, beautifully enameled in Dec- orative Colorings and Hard- wood effects. Twin Beds, Cribs and Day Beds. * * . SIMMONS BOX SPRINGS Built for Sleep—Made of the flnut’ou-tempered. double cone Spiral Springs. Con- form to every contour, and hold the spine level in every aleeping position. Ld * L SIMMONS MATTRESSES Built for Sleep—Filled with great layers of white felt, scientifically built up layer bylayer. Fine heavy ticking. Roll edges. SIMMONS COIL SPRINGS and FABRIC SPRINGS Built for Sleep - (Copyright, 1921.) Who is Sleeping onthe Oldest Matiress in the House EN Mother puts new mattresses in her own room, who has to sleep on the old ones? Perhaps the children get them. Many people have not yet gotten away from the old idea that a mattress is good as long as anybody can sleep on it. One of the few insanitary habits that the world has not yet cast off! New Mattresses by all means. Make certain; too, that your new Mattresses are sweet and clean when you get them. Your sure protection is the label of Simmons Company—pioneer builders of beds and mattresses built for sleep. This label means materials sanitary from the very start. It means fine craftsmen working in airy, sun- lit rooms. So all you have to do is to see the Simmons Label, and then select the style of mattress you like best— sweet and clean through and through. Simmons makes these fine mattresses in several grades, each notable money’s worth at its price. Your choice of attractive patterns of ticking. - * . FREE BOOKLETS ON SLEEP! Write us for “What Leading Medical Journals and Health Magazines Say About Separate Beds and Sound Sleep,”” and “Yours jor a Perfect Night’s Rest.” % SIMMONS COMPANY ATLANTA CHICAGO SAN FRANCISCO MONTREAL (Esecutive Offices: Kenosha, Wis.) NEW YORK KENOSHA SIMMONS BEDS / Built for Sleep