Evening Star Newspaper, March 18, 1921, Page 34

WOMAN’S PAGE. “MARK WELL” Your Safeguard is the Name usm! A" ‘on a Sealed Packet. as this is the «GENUINE ARTICLE” Send a postal card and your grocer's na and address for a free sample to Salnda Ten Company, Boston, Mass. Cold Meat With Tomato Sauce. Baked Riced Eggplant. THE EVENING STAR, WASHINGTON, D. C, FRIDAY, MARCH 18, 1921. WOMAN’S PAGE | Tomatoes With Meat and Rice. | Take one-half cup of cooked ct 7 Shrimp Salad With Orange. | To Lobster Croquettes. Make ¢ a cream sauce with one table- hoil shrimps plunge into | i fiercely boiling salt wate st_a|spoonful of butter. one tablespoonful | ;.q meat. one-half cup of boiled ric brin nd continue boiling for te of flour and on il cup ot cream abl ful of ck rd I : utes. Pick them from the shells or good milk Cook for about five | one tablespoonful of chopped parsiey, i marinate them in water for two « minutes and then stir in the yolks | three-fourths cup of white e and I 5 hours. Drain and add an equal meas-|of two s and one tablespoonful of o411 ana red pepper to taste. Mix | ure of crisp celery cut into small pleces. | chopped parsicy A pint of lob i cood sauce to serve on hard- [ Mix with a cooked dres ster, picked in ts hen cold. RELISHES AND SAUCES TO bk ot sy, o, e gt | S s SSEhemog le | SRRl B B il : | spoont: Cronna o lace the mixture upon lettuce o and then in fine crumbs and i spoaneul iof Eraund s )';'r:r and ¢ ‘v\’u'o with a row | fry in deep Garnish with slices Jf but- | of unbroken orange sections freed care- | of lemon and igs of parsley al- | STIMULATE | spoonful | fully from all white inner skin. The mon croguettes can be made in the poonful of pep- |orange gives the salad an unusual and | same way | i | pleasing flavor. 2 - g S - i o e At ot e Special Roast Duck. Potato Salad in Lemon Jdlly. 3 i TS - - 3 o - s wit pree-fourths of su | i Flavored Vinegars and Savory Seasonings—Ap R0 two-thirds eup of cinsgar and one Juck. put it into a| Cut some cold boiled potatoes in i ) third cup of water. Season with mus-| . ey, | even dice, lmldt‘nx‘llhor;: together -in b 5 P ) Drino T o a g il salt. Reat the whole £ f | the hands like balls. ake a lemon petizers Made From Spring Vegetables, And ol s anute jelly without sugar. but seasoned with ayenne and onion juice. Turn o > 301 = 5 seines of the jelly into small cupa Greens ‘lnd _\])]C(‘ TChth RLUP“' 1nd one-hal when nearly et lay in the po- g b ithout dimin-|{ tapjespoonful of white mu 1 in many way of bat s Add the remainder of th If tabl on whipped = = ) : tallespoonfuls of flour and stir ecks i the nd place on ice. Serve oach The moderate use of pure vinegar(three quarts of fresh cucumbers and Aplespoontila ol (oNS mecksnned b of lottuce and put A spon il e it miaht be and slice one quart of onions. | o on cach. is an aid to digestion | Sprinkle over all one-fourth cup of| used with advantage much more eX-| it and let stand for one howr.” % boiling pok e <. since the crude|ene quart of vimegar and half cin of | oy penstvely han ol an be qis-|water and add to it one heaping %! spoonfi flavor of plain vine r ¢ tablespoonful of v seed, one| <hing its real value as a digestive.|one tablespoonful of tumeric powde shreer : This can be ready to eat in little more ~ Pare and an eggplant and c i hing its real ‘_-'Ur m"_”'_””] ahell. | one-half cup of sugar and one tea. ng halt f-u“prm' an ‘n"r..'\fx: than five minutes. Slice thin six or|the slices i sprinkle with salt, | The coarse parts o o Ared if alspopnful of cavenne pepper. Add this| TREITIERS (0GR G e B ol 2o ight pleces of rare roast beef. Take|cover with boilin ter and lat | fish more ea digestec a1 o the cucumbers and onions and mix | U B0 T -l p«: of r;\n ro( r-l - ake : : i o Draimn, (lttle vinegar is taken with them. Ttiwell. Boil u, well and can. This i8] one cup of stewed tomato, -half cup them stand for tu ST & 3 eR> ! delicious for meats of all kinds | of stock or gravy, one smail onion, add two onions. one tablespoonful of {also tends to soften "‘:""’_’ ‘: am | ADDle” Appetizer.—Over me “‘“M.‘f'i i ¢; one tablespoo o chop one-half cup of | woody matter of v able foods. andy dgijced apple pulp squeeze ash of | e Ones Gnsinhicarann vl Jf HuiC [ hops % - P . it is served with!lemon juice. Add some diced orange ter, one tablespoonful of table « | rice. <queapan wi h one | for this reason i T 7 Lo duie Aod mome gieed orenes ’:fih"n’_“; ::5"":‘;3,"‘&"{,,‘ \to muuC quart of hot water and cook until the |Salads. cucumbers and with Dboiled schino chorries and o little diced | :nd salt and paprika. Melt the butter water is mearly absord then put | greens and ¢ e. 1t may be given ,‘,X,p‘,‘,‘_n‘,;,u con l-?“fi:'x"' combination. ) in- a dish. add the onion. let it cook the mixture into an carthenware dish, |a sweet or savory flavor. according toy When thoroughly chilled p n varn the for five minutes, then add the mustard. add teaspoonful of butter tomatoes, gravy or stock and atir until a smoot and add the beef, one v long Serve with lea; minut it has been Serve haked enough to warm through. brown bread. 'Here’s What I Mean by Good, Right- Priced Meats for Friday and Saturday Just look at the prices on these splendid cuts. And they ARE splendid, too—juicy, succulent and tender—all that could be expected of the FINEST STOCK. But why should I take YOUR time TELLING vou all about it when you can drop into any of my fifteen conveniently- located markeis anda SEE FOR YOURSELF. All my meats and provisions are the best obtainable and are priced close to vour purse, not ONE day, but EVERY DAY. Kingan’s BACON Smoked HAMS Country Stvie, which means thev're SURE to suit your eovery way. Pound.. e o 22edh Tender, Juicy BEEF|Fancy, Young VEAL . Breast Veal, bone out, Ib. 16¢c Veal Chops, lean, Ib. .. .28c Stewing Veal, Ib.......20c Veal Cutlets, Ib........45¢c Fine Little PigPORK Ty Pure Lard, open-keitle 2 rendered, 1b...... ....14¢ Plate Beef, only, per Ib. .10c| Compound, lard substi- Top Rib Roast, Stewing tife Ib st s s 10c Bouillon - and !Lean Pork Chops, Ib....23¢ Prime Rib Roast, #5.-20c|Loin Pork Chops, Ib.....35¢ Chmck Roes?, Ib..: 16¢|Fresh Shoulders, 1b......20¢ Hamburger Steak, 1b.....16¢c{Smoked Shoulders, 4 to 6 Beef Liver, 1b..........18¢| 1Ibs, lb........... ....18¢ Round Steak, 1b. ....28¢c|Fresh Spare Ribs, 1b.....18¢ Sirloin Steak, 1b.........30c|Bean Pork or Fat Back, Porterhouse Steak, 1b....33¢! Ib......... L-A-M-B Leg o’ Lamb, Ib. ... .30c|Shoulders of Lamb, Ib.20c Breast of Lamb, Ib.......12Y5¢ Stewing and Baking Chickens, Lb., 35c in the dish in which [V » intended. Cold Slaw With Sour Cream Dress- ceping certain substances inling — Chop one-fourth head of cab- r the flavor is imparted. and|bage. Do not salt it, but set it on ice thus flavored can be used in'until ready to serve. then put a par- For instunce. to make!tion on each plate, and on the top of H r. procure one-half an exch portion put two tablespoonfuls ry seed. Pla of sour cream dressing made as fol- Whip a_cup of th bruise Add the muslin bag an: ‘o sour cream {let or rolling pin. @ bottle until graduall d one-half and at|oup of strong vinegar and one-half r will{cup of granulate sugar, aiternately, ready for use and other |and stir in_one-half teaspoonful of Taiors may from the | salt. Keep in a cool place until you scrve it | Spanish Red Relinh. . hashes and ot Take three or four good-sized a variety of. x?:r!’ onions and a green pepper and put ailow a great variety of flavored mus-, (RRIA{ICS K dsbring fo ol Al tards, but the plan tends to economy. | fiy, s et e isince mustard mixed with vinegar | . 156 little fresh longer than when mixe di-‘”"f‘k. if you happen to have B isticks for future use. o m: . Again pour on boiling water. drain befo add one Over nil sh. cup of this pour vinegar, bruise the leaves, fill the jar {nearly Tull and cover with vinegar. two !Cover tightly and use to make mint f boiling vinegar. to which sauce. sugar have been added. Specially Prepared Mustard. — Mix tand until cold | one tablespoonful of sugar with three | i Pickles.— all left- ablexpoonfuls of mustard, beat in on: 5 Ll e i " | kK until perfectly. smooth and add S aof preatilian o ther Gty {one cup of vinegar very gradually, soiNlckles ARely chopped and mixed) {as to prevent the mixture from with thelr Bauors will sty ad- | jcurdling. - Cook and stir in a xln\:!}wl-’:‘ R L e ! boiler for ten minutes, add one table- h e To = spoonful of olive oil or butter and e8 ‘and ‘stews. he {continue ‘to “stir untfl thoroughly | remaining at the bottom of {mixed. Remove from the fire undlm e o D a0 b jiecel ingly useful for flavoring purposes. 1 Savery Seasonings and Relishes. To Keep Bottled Olives.—It will by A teaspoonful of parsley and half a|noticed when a large bottle of olives caspoonful each of marjoram, |i¢ opened and the contents are partly chervil and a little sage is a {used the remainder, though left in combination delicious to sprinkle over | the brine, becomes tasteless. If half |broiled or planked fish. pluaced in the |fold of an omelet, strewn over shirred { an inch of olive oil is poured on the top and the bottle is well corked, the eggs or used in stufiing for baked | olives will keep their flavor. leabbage. tomatoes or game. Use | A tizh el horse: sh_with heavy meats mixed BRclising. SN ith a little vinegar and sugur or | Meat sauces are served ecither hot ¢ a sauce made with stock and |OF cold, salad sauces cold and sauces | crumbe. Beat into butter and spread |f0r the many kinds of greens are, either hot or cold on broiled fish. or use in sandwiche Add to led beets or b‘..,(,;m.,,( Sauce to Serve With Greens —Heat | cabbage salad. Use celer. in |five tablespoonfuls of bacon fat and | soup. boulllon, in for fadd a little flour and paprika: add | one-half cup of water and vinegar mixed and stir until smooth and boil- ing. Add the beaten yolks of two eggs slowly, but do not let the mix- ture boil. for creaming oyste in making _chicl {boiling veal for a loaf and in potato soup and oyster stew. Use curry with meats which need livening, such as soup meat, boiled chicken, sweet- | English Mint Sauce.—To a handful ads and 80 on, or in sauce for ham, | of finely minced leaves add one-half , {tongue or fish, or in boiled or mayon- | cup each of water and broth. then naise dressing to be used with veal. [four tablespoonfuls of vinegar, a te lamb or vegetables. Serve curried rice_or potatoes with chicken, veal or lamb. either plain or creamed. {Curry sauce may be used with quick- Iy boiled cabbage. caulifiower, car- Tots nr AT Tomato Relish. be madc by eutting a piece from the | stem ende of ripe tomatoes. Remove jthe pulp and mix with it an equal quantity of chopped cucumber. Re- place in the tomatoés and serve on a lettuce leaf with mayonnaise dress- i ing Beet and Horseradish Relish.—Boil some beets to make three cups when grated and mix with one cup of grated horseradish, one-fourth tea spoonful of pepper. one teaspoonful of salt, three-fourths cup of vinegar and tw lespoonfuls of sugar. After it cell mixed, put it in a coversd and it will keep several . ready for use when you ti Cucumber Strictly fresh,! EGGS—S:rictly s Good Value Coffee Sip it's delicioys (ragrance- by poultry farms. 35c\x:¢ow GOOD COFFEE at a Doz ......... . reasonable price. Pound.. HOME ECONOMICS. BY MRS, ELIZABETH KENT. 15 Markets Conveniently Located at Nertheast Market, 12th & H Sta. N. E. 1 1 14th St. N. W, Esstern Market (meats only) Eorilillias 172 M St Georzetown e T & Sta. S, E. (8. W, G er) 2019 1338 Wiseonsin Ave., Georzetows 1539 Nichels 815 4% St . W St N, WL 46 and € Sts. S. W. 141 2% Penna. Ave. N. W. 710 Tth St. . W, The Uphill Road After Forty-Five In Americs, men age swiftly after their forty-fifth igesti s s 2 year. Digesti disorders, perticularly coustipation, are in many cases lhe‘t‘n‘d:: lying causes for this premature aging of the system. Physicians, reco, £ the far-reaching dangers of constipati advise aginst the indiscriminate usc of la and cathertice; drugs eventually make w: ol oo, y orse the malady for which they simply softens the food waste. Thi the intestines, contracting and e to squeeze the food waste aiong so that it passes Nature maintain essy. thorough e habit in the world. Nuiol is sboslutely harmless sad plessast to take. Try it. N'Hin.(" all sealed bottles oaly, beari: mark. Write Najol Standard O Co. (New oo v, New York, for booklet, “Thirty Feet of Danger™. " The Modorn Mathod of Treating an Old Complaint M Ror Constipation Ua== ¢ g Escape the *“Stout” Class An attractive figure is not a matter of size but of correct proportions. The stout wo- men who are never spoken of as “stout” are those who give alittle time and thought to proper corseting. Rengo Belt Reducing Corsets give the wearer an appearance of slenderness. The exclusive Rengo Belt featare gives strength and support where the greatest strain falls—over the abdomen and hips. They have the reputationof being “‘the most economical reducing corsets ever devised.”” Priced from $2 to $10 The Crown Corset Company 295 Fifib Aveaue, New York In"weaving, the process of interlac- threads by which cloth is made, of threads’ are used, the lengthwise threads, which throughout the length of a piece of cloth, and the woof, the filling or crosswise thread, carried back and {forth across the lengthwise threads. ivery time the woof goes back and forth it passes around the outer warp, thus forming the selvedge on each side of the cloth. There are three fundamental classes of weave, plain or tabby, twill and satin, Plain ve is made by passing the filling over each alternate warp thread. Twill weave gives a diagonal on the right xide. 1n simple twill, the woof passes under two warp threads, 3 and under two, each time passing over one warp in advance of where it passed the time before, thus making a diagonal line through the cloth. Satin weave is made by passing the filling over from four to ten or twive warp threads, and under one, over & number and under one, and so on. The woof does not advance regu- larly as in the twill, but gives the smooth surface of satin, and does not show a definite line. If satin weave is reversed so that the woof thread is under the number of warp threads, and over one, thus showing a woof surface, it is called sateen weave. lines of weaving are Leno or gauze weave is fancy weave got by twisting or crossing. each successive pair of warp threads between each two picks of woof, which makes an open or gauzy weave, as in marquisette. (Copyright, 1921) 1wo sets warp, or Belt Redu cing Corsets . JERSEY i : différence FRANKLIN GRANULATED 4 SUGAR Whatever the des-- sert, it is best.made ‘and more uniformly Zgood if you remem- “ ber, there is E & “AJFranklin Cane Sixgar - {7 or pvery use’ -t The Ordiginal Thick Corn Flakes h"lhe tficlllistincti\«'.a ofmmerleml and %9- i CTiSPNEeSs e, golden ble'gWh flakes has gained tl?ergn urg\usual P K F%:or in each se ig'r': m&‘:&""“"e" stay crisp inmi spoon- L ful. eyGe:aay package from your grocer | E and try them for your next breakfast, and " o, | —Learn the JerseyDifference fadeless color into worn, shabby gar’ | . avm.crispt’ess ments, draperies, coverings, svery- | 5 A thing, whether wool, silk, linen, cot- our trlfle mols- ¢ kade whic ents t ton or mixed goods Buy “Diamond Dyes”—no other kind s is identified by — big blue Jersey Seal. CEREAL, PENNA.. —then perfect results are guaranteed even if you have never dyed before. THEJERSEY CEREAL FOOD COSMutivna- Also makers of Jersey Whole-Wheat Pancake Flour. Don’t Risk Your Material in a Poor Dye Each package of “Diamond Dyes” eontains directions so simple that any woman can diamond-dye a new, rich, To match your material see “Diamond Dyes” Color Card at any drug store. 2007 Buy Oranges for Weight Juice Makes Them Heavy The food and health values of oranges are in the juice. In buying these enticing and healthful fruits be guided by the weight. Juice makes oranges heavy. Therefore, the heavier they are, the better. According to Department of Agriculture investigations, orange juice contains more units of food-value than oysters, oatmeal gruel or beef Jjuice. Medical authorities agree that the vitamines which science has found so es~ sential to health are supplied in liberal quantity in the juice of ripe oranges. Oranges=-Better Because Juicier Jealdsweet oranges are better because juicier. The superiority and greater juice content of Seald- &weet oranges is proved by the heavier weight. Sealdsweet oranges will be at their best for the next three or four months—fully matured and weighty ‘with juice. Sealfsweef Grapefruit-Tane the Meal: Tone the System Appetizing and delightful, Sealdsweet grapefruit are The bigger and better Sealdsweet grapefruit offered healthful themselves and assist the Higestion of by the Florida groves when the crop is fully matured other foods. The larger the size, the better the can be had for the rest of the winter and during the gruit. True food-fruits, beneficial with every meal. spring. Ask your dealer for them. A Gift For You, Book “Florida’s Food-Fruits” Handsome and beautifully illustrated book of tested recipes for the use of Sealdsweet fruit in many ways. You may have gift copy by sending your name and address. FLORIDA CITRUS EXCHANGE, 633 Citizens Bank Bldg., TAMPA, FLA. To make sure of dependable grapefruit and oranges, look on boxes and wrappers for the Seald- sweet trademark of the Florida Citrus Exchange,a great body of five thousand grove owners who #ell their owa fruits to avoid speculation in them, Select oranges for weight to insure plenty of juice— and you will choose the Sealdsweet kind in prefercnce to all others. Tell your fruit dealer that you want Sealdsweet oranges and expect him to supply them to you—he will do so if you insist. CITRUS EXCHANGE