Evening Star Newspaper, April 8, 1921, Page 28

always' the s‘a,me‘fl high grade .. 4 flavors ; Golden, Crystal White, Maplé Flaver and Sorghiim ] REFRIGERATORS ® PORALL PURPOSES igerator ol A Ttn g o e ot s Ehiameat erpecially for the Grocery and * MeatRdacier o MSERAY REFRIC g ton Office, 807 H. Streete b = ctephona Franklia $321 PERSISTENT COUGNS and COLDS QUICKLY YIELD TO { » 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 a little time and thought to proper corseting. Reago Belt Reducing Corsets give the wearer an appearance of slenderness. The exclusive Rengo Belt feature gives strength and support where the greatest strain falls— over the abdomen and hips, _ ‘They have the reputation of being “the most economical reducing corsets ever devised.” Priced from $2 to $10 , The Crown Corset Company fiih:-Av—u':..NulYn-h 1 29—y Moths and other insects have nc terrors for the house- keeper whose rugs, blank ets and clothing have been sprayed with "PREVENTOL and stored athom PREVENTOL, MAXES A CLEANKL M1 4— !fowl and chopped almonds and celery. | serving dish ] WAYS TQ SERVE SPRING SALADS Salads need not be expensive, but may dishes, chill some bleached serve as a means of using odds and ends, to advantage. Small portions of meat, fish, vegetables or fruits may be 80 mixed with other things and served ones upon each plate. cavity with thick mayonnaise. Use English walnut halves'to garnish the on a green with a dainty garnishing P:’mmmll- around 1(1‘\:‘ t-;‘h:e; 'ursal'“g 4 = about six pieces. o that they will prove a positive delight to | Zqott | B8 TOCER | il bunches of a declining spring appetite. An unusual but very satisfaciory method of serv- ing a salad course is to give each guest an opportunity to select a salad pleasing to his or her taste. To follow out this plan, there should be placed on the table a dish of lettuce leaves, a dish of alaga grapes e d Peneh Salad—Make n Food, firm orange gelatine. Take as many halves of canned peaches as there are persons to serve. placing one in each mold. Pour the gelatine into the molds and let atand for several houra Just before merving turn the molded @ cheese. Mavonnaise, oil, vinegar, pep-| |\ € SHENCATE f ™o toanut and per and salt should also be close at hand. By this method the mixing of the salads can be made a social feature of a dinner. Tomato Salad Cups.—These cups are easy to make if the tomatoes are firm enough to hold their shape when hol- lowed out. Every particle of the pulp should be removed and the cup filled with a mixtyre of pulp and minced mld‘ white sugar. Cherry Salad—Wash and stone one pint of large cherries. Be careful not to bruise the fruit. Place in each cherry a hazel nut kernel to pre- serve the form; chill, arrange in little heart leaves of lettuce and pour over a cream mayonnaise . Orange Salad. — A salad which is both appetizing and attractive may be made by dividing an orange into sections after carefully removing all white skin and arranging them on lettuee leaves to form a flower. In the center drop a spoonful of stiff with whipped Place the cups on a nest-of cress a put a heaping spoonful of mayonnaise on | top of each, Garnish with a sprig ol'~ cress or parsiey. Beet Salad tn Apple Cups. Select some green apples for these cups, remove the pulp and keep under water untll ready 16 use, and they Will not become discolored. Boil five rich, red beets in salted water until tender and remove the skins while warm. Chill, mayonnaise made cream. | A Backward Glance Into Directoire Pe: BY ANNE RITTENHOUSE. It ia & doubtful experiment to put stripes on the average American woman. True, she seems to have grown smaller and thinner in the last decade and there is a Jarge taes i neat slices. Cut some bacon ) chance of her becoming an entirely inte small pleces and fry them. Add | different type. Why the students two well beaten eggs and a r}::e‘l"xdu not take hold of this matter and imegAr 0 R B3O A atocs with | exPlain it ia one of the things which sugar. salt and pepper ta taste. Pour; 8 2 pussle to the reporter who has the vinegar and hacon ever the pota-{been brayght up on certain fiAmer- toes, mix well and serve hot or cold.iican traditions concerning the figures Garnish with a little finely chopped) of our women and the kind of clothes parsley. Sweet Potato Salad.—Peel and boil a good-sized sweet patato, mash thor- {oughly and stir in a lump of butter! and two tablespoonfuls of milk. Al- low to cool, then stir in one-half cup of chopped nut meats of any kind and serve with mayonnaise dressing, leaving out the mustard. Spinach - Salad.—Boil one pint of spinagh for ten minutes, dréin and press hard to remove all the water. Chop fine. add horseradish, oil and salt. Pack in small custard caps or molds and allow to get chilled. SHerve an lettuce leaves with dressing and | garnish with hard-boiled eggs, the whites of which have been ecut in eighths to resemble daisy petals. Whole Cucumber Salad. Cut a slice from a cucumber and scoop out -the fnside. Cut bits of tomato ‘in similar. size and mix both with French dressing. _Return to the cucumber shell and &tfglc&mcqm. ber en a separate ta tuee. Small rou 1s of cullfincu are nice wi Green Pea Salad.—Marinate twe cups of cold, cooked peas in French dressing and set in a cool place. Cut cold boiled potatoes into straws, ar- range in nest shape on a’lettuce: d sprinkle with pepper and celery salt. Drain the peas, plage them in the petato nest d half a cup of diced celery, half a cup of diced cucumber, a third of & cup of pecan meats and nced onien. Mix with boiled dressing. Serve in_apple cups _with a-spoonfut of pink- mayon- Potate and Hacon Salad.—Boil some potatoes in their jackets and when cool remave the skins. Cut the pota- jand serve with mayonnaise, to which half a cup of broken walnut meats have been added. Spinach and Pimento Salad.—Cut some | narrow. strips of canned pimentoes and hll'lfi‘l(n o;l'l a lkl'lllll nest ol‘ eo:d spingeh like the spokes of a wheel. In tre ceate: it a small hflfl cream eheese in peanuts BEnglish wal- mnuts chopped fine. This makes an at- tractive as well as delicious salad. | either mayonnaise or French dressing. Cul e and Ham Salad.—Take the odds ends of a fine; five hard ashed to a paste with a pieee of tter the size of an egy, one-half pint.of; ded cabbage, ome chopj ', OM chopped cucumber pickie, celery seed, pepper and mustard to Place in a salad bowl, put a little of the ahredded cabbage on top and decorate around the edge with parsley. Asparagus Salad. —Put some asparegus on lettuce and pour a dressing over both. - Serye very cold. Left-over as- paragus makes an excéllent salad with a dressing of oil, salt. pepper and a few drops of rubbed togeth, String Bean Salad.—Cut boiled string -beane -in short lengths and -ar~| they wear’ ran, them on crisp lettuce leaves. | shouldered, the fashion. stitute there has come a boneless, narrow- fiat - hipped, straight- gged type. This is the product of the last half ade. This rules the ocountry. It really represents Amer- Use THIS GOWN FROM MADELEINE AND WHITE DIRECTOIRE TAF. FETA, WITH A BTRIPED RIBBOX SASH IN BRIGHT COLORS. THE HEM OF THE SKIRT IS EMBROID- ERED IN COLORED WOOL. tall, “The long, broad- ort, Orisp Spring Salad ouldered, Line 2 salad howl with tendgr Jettues Lotied egwn, thinty siiced: ten ' layar 3 nly sliced, en er of cheese, another of lettuce, ’-u of [ica. It is a part of the next negera- thinly sliced. new onions: then ome of | tion. The old generation find them- lettuee. Over this put a layer of sl selves entirely out of the picture. tomatoes, cover the top with grated [ There are few clothes for the older cheese, da”en-nu-ly ‘with mayennaise dressing a e. semve. n .—Put in cold water three quarts of fresh dandelions. Cut all the tender psrts in sucti a way that there is a small heart in each part, about three or four leaves in each. Slice three hard-cooked eggs. crush.in a small dish the Jolke of three others and one.teaspoonful of salt, pEP- per, " dessertspoo 1 negar, three dessertspoonfuls of olive ol an one _tablespoonful of finely ch pickles. Mix thoroughly with thi - delions after draining them: place slices of egg on top and garnish to suit the Nut Salad With Whipped Cre; Mix together equal amounts of walnuts, almonds and hickory nuts; ar. range over them a cone of whipped cream, sweetened and flavored with lemon. O; 1d the oysters in their liquor, then drain them. Leave t place and just before them with salt an range them on crisp lettuce I Pour r them a dressing made a follows: Beat up ome cup of cream, add one tablespoonful of lemon juice and, gradyally, one-fourth -cup of grated horseradish and one teaspoon- ful of vinegar. This dressing makes a nice chu;xc from mayonnaise. Crab Salad.—Pick over one can of crab meat very cavefully, as there are so many small flake-like pieces of tendon in it. Marinate it with French ‘dressing and let it stand aside for anihour or twq. before serving, bsorb the dressing. Cut f celery into,dice and one olives into slices.. Mix 3 th the crab meat. turn lon(n a dish or into a salad bowl lined with lettuce and pour mayonnaise lover all. Garnish with olives and | capers or chopped sweet pickles. | Salt-Fidh Salad—Take four herring, jor an equivalent amount of any other | salt fish, about ten good-sized pota. toes, quantity of red beets, | one and one-half pound of lean pork or'veal. Skin and split the figh, boil the potatoes, bof] the beets and pickle them in stron vinegar over night, and boil the meat. Cut all the materials into small cubes one-eighth to one-fourth imch, the onlons being cut = fner. Mix ail thoroughly . Press into form and place on a platter. Decorate with hard eggs and garnish. Dressivg can be made by mixing pickle from beets with equal proportions of cream. Serve cold. Strawberry Salad. Cut some largé ~strawberries in halves lengthwise, rinkle with powdered sugar and let stand until thoroughly' ghllled. Serve in nests of white lettueg leaves. with whipped orell, with mayonnaise dress- seadgned with salt and paprika. Garnish with halves of strawberries and chopped pistachio nut B to the tast drop.” Lol pu! canned which can be cut in this menner. As this is to be served on individual > ET MADELEINE. PARIS, 18 OF BLACK rangy” typg is not in nd place a large leaf or several small " full evidence. 2 e ot Place a slice, Between the two countries, but their B up he leat d fill the |'expressions of the perlod are quite of pineapple upon the leaf and {different. eloguent o MAXWELL HOUSE STAR, WASHINGTON,. D. goneration. When we speak of American fashions today we mean those that are suitable to this bone- less, attenuated type. It can wear ° ’lh’;hflkrrclolra stripes. 4 at stripes are fashionable Paris | Eives full eyidence ~That the di- When Hostess Must Be Cook and lettuge { Tectoire is fashionable America gives i B There is a unanimity » Waitress. Here is a sensible, easily prepared menw for the hostess, who must cook and serve a guest meal he: Kach takes liberties with the clothes that Josephine and her ffl:]nh\I_l‘Tn lnmde famous before she established the first empire fashions. vd L Chops Take, for instance, that frock of strip- Pean s noiitamb Chopa O !‘X.| taffeta that Martial et Armand Dinner Rolls Stuffed Tomato Salad have: created. There is 4 round neck | - Coffee Lemon Meringue Pie and there is a sash of the directoire implanted on striped black and white taffeta. So far, so good. Buf the ll§mxmr5 throw aside the narrow skirt of the Luxembourg and create flw e Spanish skirt embroidered at its m in colpred wools. Therefore the gown belangs ta no period. This is excellent. No one, least of all the public, wants period gowns pure and simple. A backward glimpse into another fashion is good and stimulating, but slavish observation of the exact fashions of the period ia a sure way to court and to get disaster. The main feature about this gown is the use of bright taf- feta. The loams have woven this material. They have put stripes ahead of many other designs; there- ©€ream of Onion Cream of Onjon Soup.—To four large onions, peeled and chopped finely (or put through meat grinder), add two thin slices of bacon cut in small bits. Let these cook slowly in a hot frying pan until the onions are soft and the bacon a alight brown. Then add two cups of cold water and let come to & boil. Do not pour off the water, but turn all into a saucepan and add o and a half cups of rich milk. Let heat to boiling point again, season with salt, pepper and paprika to taste, and then add one tablespoon of flour mixed te & paste with a little cald water. until thick and serve without straining. Peas 0 Duchess Potato Nests.— Duchess potatoes are mashed pota- toes to which a little butter, salt and fore the public will struggie with | oot 5 4 A caten egg yolk have been added. stripes. 1t is not an easy task 10 |mhis mixture is then put through that dress well when this design is in|indispensable — aid . to guest-dipner serving—a pastry bag. Ta four cups of the hot mashed potato add ome teaspoon salt. two tablespaons butter |t and the yolk of ome egg. Stir this|ri straight fashion. It is wise to be- lieve that the fine hairline, the so- called pin stripe, is the safest to buy, but it will not please the ex- tremist, who already appears in one- piace frocks of blue and buff stripes in flannel and biege topcoats of twill bound with blue braid. Be neath this coat is.a waistcoat that mounts to the chin. This is the ex- treme Interpretation of the fashion and it can be worn with ease and artistic merit by that new type which represents the American figure. There is another usage of striped materials in blue and buff, in black and white. They are made into square Chinese blouses, with a_dark skir{ attached at the hipline. There is a panel of pleating running down the side in the manner that no one escapes this spring. About the low walst line runs a beit of fancy leath- | er, and the edges of the wide sleeves and the square neck are finished with pleating of white organdy. The public asks the question con- cerning the multiplicity of narrow belts in the seasan that the wide sash is heavily featured. It is a truth that there is room enough for both in this wide world. The nar- row fanciful belt has no fear of its = popularity. It appears on the most |Nervousness. A great deal of dan sumptuous evening gowns, placed at [druff is due to a meurotic comdition. the hip. and it appears on the most | 1T is indirectly the reason for falling simple morning gown, loosely drape 3 . i Detween the “waist and the hips |hair. It is a cause of some varieties and made of cut-out leather, of metal [0f eczema. It is sometimes the rea- son for a coarse-grained skin, be- lace, of heavy jet. One clever de- signer in New York makes his belts | cause it makes the complexion very of small mather-of-pearl buckles run | dry and coarse pores are apt to result from this. through by a beige ribbon. It is very frequently the cause of 5 oxcosaive perspiration. In fact, it is Chocolate Fig Ice Cream. responsible for 8o many things of Melt two squares of chocolate and this sert that I have not space here mix wllhl Ih;m lhrae-!ounhls of a cup ;orfizzl‘hz':p:ihlo‘:a 11 k‘v;;r:r 1:.2‘-) of granulated sugar and half a cup of | ne urea‘::_ Cook in!u double boiler ‘ntil | that curious, unexplainable feeling that smooth, then add three and one-half makes us want to get away from the cups of cream, a pinch of salt and a thing we are doing, yet seems ta de- tablespoonful of vanilla. Stir well, then | Prive us of sufficient energy to change. lly freeze. stir in one and one- partial Nervousness is the cause of all half cyps of chopped which have | Sorta of feat troubles. Sometimes been soaked in lemon juice and water, | even of 3 queer little spot that comes then drained. Finish freezing. Seeded on the hottom of the foot that makes raisi chopped ginger or chopped avola walking painful and that d e canned pineapple may be used instead|into something very much like a of 'the fgs, the Navor of any of these | corn. Yot who would think that combining ' deliciously with chocolate. | being nervous would make the feet Chopped.nut meats may be added tolhurt! any of these fruits or used alone with| You must remember that the nerv- the other cream ingredients. [oul system is all through your body, bag. forming littic nests as you “pipe” it on the pl: 3 this dinner on Pirst bring in t individugl filled soup Beware of Nerves! A great many of the troubles my readers have are due only to their nervous systems. It is amasing the unexpected results that nervousness will have on one's health and loaks. Some ocases of baldnesa are due to [ b What a Thor lr Ea e = oning Lasy Shests No longer need you spend :::::‘ an entire day ironing by eld- : ot fashioned, laborions methods. = With the help of a THOR Children's Electriec Iroping Machine, yau Dresses are able to do an entire day’s Hose and ironing in an hour with ease. Embroidery ‘Tablecloths Pillow-slips Underwear Efficient and Economical The THOR Electric Ironing Machine is both ecgnomical and efficient. By saving time and money it becomes an in- valuable household aid, Let us show you how it works and demanstrate its wonder- ful possibilities. 1328 - 30 NEW YORK AVE. MAIN 6800 received COFFEE Also Maxwell House Tea K-NEAL COFFEE C0., NactvitLe, Houstow, JACKSONVILLE RickM Laura. A Kirkman plates. in Dlates—each plate be chop and a peas. The ntie towl tray on the buffet, into pla hostes firm, ter, well pie-crust. well, then force it through the pastry | 8} Next br \led in the dinmer aring_ a broiled 0tato nest filled with individual salad tes will stand at each cover on the table. T in a percolator at small after-dinner coffee cups, sugar lttle spoons being on a ready e on the table in front of the at the right moment. and Stuffed Tomato ripe he ala tomatoes and the centers; fill the cavities with the following mizture and put a dab of mayonnaise dressing on top each to- mato. just before Mix equal amounts of canned aspara- BUs tips and canned string beans. cut small, with only just enough mayen- naise dressing to wmoisten; chill on ice before serving. th The dessert plates. each hold- ing a slice of pie, will stand on the servi may be table—the coffee to whisk d.ySelect large hollow out e dinner hour Delicious Lemon Meringue Pie.—One ope beaten. Sti tar tal o CUp Bugar. one tablespoam butter, one lemon (rind and jui heaping starch and two eggs. Heat together the sugar, butter, lemon and water; add the cornstarch mixed to a paste with & very little water, then the egg yolks constantly thick. then coal slightly before pour- ing it into the already baked lower Beat the two eg; stiff. add one tablespoon o’ lated sugar and a pinch of cream of to them, and pour this me- ene cup wa- hlespoon corn- until whites granu- ngue over the top of the filled ple. ip the pie into a very slow oven tender m can be poisoned though you ate bad food. want any of my readers to their nerves," as some doctors put it, because nerves are best forgotten when they can he forgatten. ¥ ? you have anything wromeg with your nervous system, suffer for it and the wisest thing for you to do is to recogmize that fact and take means to bulld yourself up or to get away, so Eet yoy have such things as nerves. After all, the nerves respoi improved physil candition, the body > nervous conditiom. But respen . Eggplant With Mughreoms. ang that when it is acting badly, you just as surely as and leave for about fifteen minutes— thus allowing the meringue to brown ‘\;ory slowly; slow browning makes a I you will t yéu can for- nd to an d_t just as ds to an improyed FLAVOR WOMAN'S PAGL —the charm of s in its unique flavor and rich elicacy Send a postal card, and your grocer's name and address, for a free sample to Salada Tea Company, Boston, Mass. Phone Mai A few cents buys a handy pack- Cook & pound of mushrooms and|age of “Epsonade Salts” which is hoil an eggplant until te: layer of mushreems, then o plant iato a terrating unt! rich cream saw cracker crumbs king 0 B 2 ust the top witl ".h‘ VPake For Nalf an hour in a moderate oven, browning nicely. er. Put 3 of egg- dish, so al- filled. Add 2 real epsam salts combined with fruit derivatives, giving it the taste of epsom salts without the awful al Price . Orders Now Taken at Reduced Prices FOR PROMPT DELIVERY Quality—Service—Value Always Assured at » OW COAL CO. of sparkling lemanade. You get all | the splendid physic-action of a dosell s Down 811 E St. NW. taste and nausea. Try it whe bilious, headachy or constipated. Warning! "SALADA" ORANGE PEKOE TEA EpsomSalts like Lemonade Ask for “Epsonade Salts” hereafter ——— b4 Don’t merely ask for “tasteless epsom salts” or yoy may ic! a soda imitation. Always ask or “Epsonade Salts” and leak for the name, American Epsom Associ- ation. en Her Family Complains? HAT breakfast was not a success, t A because the children didn’t like their cereal with plain milk, and father .said his minded them rather sharply that cream costimoney—remember? sl i e Pt e o T e coffee was watery. You re- that week and they all com- of ":’k“ Hained sems oo, cm g Y 5 woman dol .y Ethe Day sits up !fi! Use Bvery Duy Mk, of coursc, - 98, the shelf and says “Siase [ am like several hundred thousand - i e for e know,t‘l_bo" m:;‘ housckeeping is going »aABIRG P