Evening Star Newspaper, April 18, 1921, Page 22

i 22 100% WOMAN’'S PAGE. Perfect Every Packet of SALADA" " ORANGE PEKOE TEA .is to be depended upon for quality and economy .Se:daposhlurd.nndyourgrocer‘-mmeandnddrus;ior lfi"eeumphtoSMTelCompnny,Boslm.Mus. E):;e an ilgestm- :rlalt. are substantially baikt and so scientifical- Iy constracted that maximum refrigeration is secured with mini- mum ice consumption. . Ks moderate p r c.e with the service it ren- deez makes the invest- ment the best to be se- ° cured in a refrigerator. Refrigerators, lights itself. VAN e e e e e R A e e Approved by Gas Com- eV ed by leading siastically ‘. sands of fled users. Buy it from your Plum- ber or Gas Company. Send for booklet. Washington Gas For the'time of re- trenchment, when the purse strings must be held tightly to meet new industrial condi- . CUBF Sl.end 1mmiwms S ST - Eddy Refrigerators 327 %1$164.25 Ice Boxes, $15.658 to $CC Duclusive Local Agents for Eddy Refrigerators Always Ready ot Water For 4 Learn how very little it costs to have piping-hot water always on tap when once you have installed a LOVEKIN. Entirely automatic—it ‘Why not own one? erywhere. S&ed- builders enthu- by thou- satis- Shredded Wheat for breakfast with milk, for lunch with green vegetables, for dinner with sliced bananas, berries or other fruits. Try this diet for a few @ays and you will be ahead in purse, in health and in strength. Shred- ded Wheat is 100 per cent whole wheat, prepared in digestible form. LAV LA W N N % %N M IR T IR AL M TR M R LR TN N M N N N Y NN S A AL N W N N N e - v To Cook Chicken. J Chicken Souffle.—Put a tablespoon of i butter in a pan and melt it. Into this stir a tablespoon of flour until smooth. { Then add a pint of milk and stir con- 1 tinually until it boils. Add a cup of { stale bread crumbs and cook one min- ute. Take from-the fire and pepper and parsley to taste, with one pint of cold chopped chicken and the yolks of three well beaten eggs. Beat thé eggs to a stiff froth and stir care- fully into the mixture. FPour into a greased baking dish and bake in a quick oven for twenty minutes. Game, fish and oysters can be used in the | same manner. | Jellied Chicken—Take a plump three-pound chicken and prepare as |for roasting. Boil it until tender, adding when partly done one medium- small blade of mace, a bay leaf and root of celery or sprig_of parsley. ‘When done skim, trim off all fat and cut the bones from the meat, rejecting the gristie. Add salt and paprika to the chicken liquor and reduce to one lquart. Then add a tablespoon of igranulated gelatin, dissolved, and a j tablespoon of lemon juice, and strain. |Fill @ chilled mold with half an inch of the jelly and let harden; then add a layer of white meat of chicken, seasoned with celery. Then another layer of jelly, and then a layer of the dark meat and season, and cover with stuffed olives cut in thin slices. Add more jelly, but not overflowing. Set away to get very firm. Serve with lettuce and mayonnaise. A Left-over Chicken.—Cut the meat in small pieces free from fat and gristle. For one quart use the fol- lowing sauce: Three teaspoonfuls of butter, one heaping tablespoonful flour, rub to a smooth cream one cup- ful soup stock, one teaspoonful lemon juice, the yolks of four eggs, well beaten, salt, pepper and add a little cream of milk. Heat the butter and flour in a frying pan until very hpt; then add lemon juice; then the cream soup stock. Boil up once; then stir in the meat. Cook one minute and serve on hot platter, with rice around the dish. A Recipe From Africa.—Half a fow from which the bones have been re moved; one small carrot, one white turnip and one onion, half a green pepper, two tablespoonfuls of raw rice, three quarts of hot water, four small peeled red tomatoes and twelve good-sized fresh okras. Cut the fowl into small square pieces, and cut the carrot, turnip, onion and green pepper into half-inch square pieces. Place all in a saucepan with one tablespoon of butter and slowly brown for ten min- utes, lightly stirring once in awhile. ! Then add the rice and any raw chick- en bones on hand. Lightly mix and moisten with the hot water. Season with a level tablespoonful of salt, cover the pan and allow to boil for | thirty minutes. Cut the tomatoes and okras into small pieces and add them to the soup; then boil for thirty min- utes more. Remove the bones. Now add the milk and the shredded meat of a medium-sized cocoanut. Mix we! let boil for ten minute more and serv Chicken Gumbo. — Jrepare one | chicken as for a fricassee; cut up in i parts and drop into a soup kettle, in | which two tablespoonfuls of butter lhas been allowed to get hot (not brown). Stir the chicken until it is browned; then add one pint of green okra that has been washed and cut into slices, and two tomatoes peeled and cut into halves with the seeds pressed out. Cook slowly with the chicken and butter for ten minutes; then add two quarts of boiling water; simmer until the mixture is thorough- ly cooked. Add a tablespoonful of {filee, flavor® with salt, pepper, cay- enne pepper and one fresh bell pepper. This should be served with carefully iled rice, which is passed at table, lowing each diner to put a spoon- ful into the gumbo. HOME ECONOMICS. BY MRS. ELIZABETH KENT. Training the Will. Though we may believe, as most of us do, that the only discipline in the world Which is worth anything.is self discipline, yet the problem of how to achieve that for a child is far greater than the old problem of just getting obedience,from him. One of the fundamental child in- stincts, one of tae little bundle that comes into the world with the baby, is that of seif-assertion, the desire to have his own way, but also the desire to be approved of. Self-willed chil- dren are strong children potentially and their self-assertion should not be knocked out of them. The very idea of right action im- plies a choice, and it is in the choite of action that self-discipline grows. Make it a point whenever you can to give the child a choice; let him train his own will in deciding which of two courses to follow; give him time, when you must demand obedience, to realize his alternative, and if in spite of that he disobeys let his punish- ment be to him a real consequence of his wrong choice. If he runs away, tie him up; if he dawdles, let him lose some coveted pleasure by his tardi- ness. If he says, “I won't,” to you, say it to him, without bitterness but firmly when. it means a good deal to him. Let him know as soon as he can underatand about Tom in Kingsley's “Water Babies.” Be to him always the lovely “Mrs. Do-as-you-would-be- done-by,”” and just as surely the se- renely stern “Mrs. Be-done-by-as-you- did” Never try fo break a child's will, and know that if he is sullen long after punishment you have made some (Copyright, 1921.) Bachelor Maid's Salad. Use equal parts of chopped walnut meats and celery and one sliced banana, and cut in smali pieces. Cut one orange in small pieces after removing the peel. Mix the nuts, celery, banana and orange bits, omitting as much of the orange Mix with the mayon- egg yolk A‘;‘d the oil in small quantities, not more than one teaspoonful at a time, and beat into the egg each time before adding more. Add salt and pepper to taste and about one teaspoonful of vinegar or two of lemon juice, being careful not to get in too much. Besat thoroughly, use perfectly fresh eggs and have all the rnemdlenu cold, and the sing will be a success. Take plenty of time to make it. Smart New Sweaters. Hand painting, combined with touches of embroidery, decorate some of the e new silk sweaters. The paint- ing is done in a conventional, medium- sized design on the white silk, further decorated with touches of embrolg:.ryfi n and is finished with a border of the brushed wool in navy blue at the bottom of the sweater and on the short set- in sleeves. The wide neck line is out- lined with a narrow design of the paint- ing in navy blue, and a white and navy blue cord belt completes the model. Another white slip-on sweater is made “Does_your husband play <eards for money?” ° “Yes, but I've given up hopes that he’s ever goins to -+ rich that way.” —Detroit Fre¢ I'r - & 9 sized onion, stuck with fine cloves, a : Add the beaten eggs. | SPRING COATS FOR SMALL BOYS. BY ANNE RITTENHOUSE. Small boys should feel quite proud of themselves this spring. They are permitted to appear in topcoats that were worn by gentlemen thieves, as well as gentlemen, in the days when dueling was a common occurrence. If a small boy was informed by his mother that he could wear the swaggering coat of a Figh-born lord in a century given to fanciful dress, he would not be excited or over- pleased; but tell him that the coat he may wear on the street. on a bright April morning was copied from those that made highway robbers look like gentlemen, he would be pleased to the core of his soul. Nothing so thrills the young male as the emulation of those who. kill, rob and burn. The component parts of a dime novel are ensconced in the imagination of every boy who rises from the cradle. He would infinitely prefer to look like a thief than a saint. He would rather have the dirk of a pirate than an aureole. He would rather be Mor- gan, the pirate, than Peter Pan, the first fiyer. Therefore, counting up these things as fact. a motker is quite sure of producing ecstatic joy in the young- ster's heart if she gives him a swag- gering coat, double breasted, with a swinging cape. If he were permitted to carry a knife in_ his belt and a pistol in his pocket, he would think that heaven had arrived on earth. Those of the older generation no longer smile with amusement at the tales of highway robbery and sudden death. The eighteenth century has begun again in the twentieth century, and the world has begun to accept the startling fact that lawlessness is as rampant today as it was when the Lyon's Mail was robbed by gentle- men who wore maroon-colored coats fastened with silver buttons. It is not necessary, therefore, to ter- rify the small boy with bold tales of other days. His mother need only read to him the newspaper columns day by day. Dirks and pistols are flashing and pirates and murderers are at every corner in the broad sun- light of our policed cities. Ts it this lawless likeness between the eighteenth and twentieth cen- turies that has touched the imagina- tion of the dress designers and sug- gested to them the inauguration of highwaymen's coats? Possibly. It is always well to credit the designers with study and imagination. They must have both or they fail of in- fluence in the world. The sketch shows one of these new Laura. A Kirkman Orange Marmalade. There is nothing more healthful to eat in the spring than the citrus fruits, whether they be in fresh or in preserved form. Orange marmalade is particularly beneficial and there are many housekeepers who make an abundance of this every spring and take it as a sort of tonic. Because of its tart, bitter flavor, it acts as an appetizer at this season, when the digestive organs are trying to adjust themselves to the warm weather and, consequently, need some stimulus of this sort. To make six Elasses of orange marmalade, taxe six fairly large or- anges, wash and weigh them. They ought (if medium-large) to weigh .about three pounds. If they weigh three pounds, the correct amount of sugar to set aside, to be added to them later, is two and one-quarter pounds (That is, three-quarters of their weight in sugar.) If the house- keeper does not own a scales, she may measure out one and one-quar- ter quarts of sugar, which is the same as two and one-quarter pounds of sugar. Now we have the six oranges washed and weighed, but not cut, and we also have set aside one and one-quarter quarts of granulated sugar The next step is to slit the peel of the oranges into quarter sec- tions (mot cutting into the -orange pulp) and pull off his peel with the fingers. Put the peel-quarters into your preserving Kkettle with one quart of boiling water (the rule is As Warm Weather Comes. Now is the time to look over your food supplies and to use up certain things that do not keep well over summer. If you have prunes or other dried fruit they should be used at once—that is, of course, if the warm weather that has come thus far has not brought harm to them. Certain cereals should not be car- ried through warm weather, chief among which Is corn meal. = Many people do not use corn meal at all in summer because of its tendency to become spoiled. Moreover, corn meal dishes are rather heavy and are usually regarded as more Suita- ble for cool days of winter, autumn and early spriNZ than for warm weather. Canned foods of all sorts should be used up_before warm weather comes. To be sure many sorts of canned goods keep well enough for more than one season, but it is al- ways safer to use them within the twelve months from the time that they are put up. Pickles and any- thing highly spiced or preserved in vinegar or strong brine solution keeps better than various sorts of fruit put away in sugar solution. Vegetables canned merely through sterilization should be used up be- fore extremely warm weather comes. Summer is a time when it is pretty wise to lead a sort of hand-to-mouth existence. If you are troubled with ants, re- member that they are partial to sugar and other sweets. Therefore these things should be kept in a tin or glass box that covers closely and then on a high shelf that would be difficult of approach to the ants. Real Lace Quickly Made. Trace a design on the material to be used and underneath it lightly tack some Brussels net. Under the net place a plece of heavy cotton cloth. Pad the design where it will be most effective with a coarse mer- cerized thread, using a much finer number for the actual embroidery. When padding the stitches must ai- ways be the reverse of the way the embroidery is to be worked, and the embroidery itself must be worked in satin stitch, always being careful to take up the net foundation. When the design is finished take a sharp pair of scissors and cut away the muslin all around the pattern, being careful not to clip the net. The net must, of course, be cut away from any part of the material not covered by the design. When finished the work looks like exquisite lace. Cream Pie With Cooky Crust. Crust: Two cups of flour, four ta- blespoonfuls of butter, four table- spoonfuls of sugar, one scant tea- spoonful of baking powder and the yolks of two eggs. Cream: One pint of milk, the yolks of six eggs, six tablespoonfuls of su- gar, threy heaping tablespoonfuls of flo; d one teaspoonful of vanilla. Wufl mixing the crust cream the buter and sugar and add_the yolks of the eggs and the flour. When mix- ing the cream, beat the sugar, eggs and flour together and stir into boil- in l‘du: The whites of the eight eggs, six teaspoonfuls of sugar amd one teaspoonful of vanilla; bake the crust first, then put in the cream and icing and brown the icing; this makes two pies. ES A RAKISH SPRING COAT FOR YOUNG BOY WHICH CARRIES A ICAPE AND IS DOUBLE BREASTED, | FASTENED WITH LARGE PEARL BUTTO! THE MATERIAL IS TAN COVERT CLOTH. coats for young boys in tan covert cloth, a fabric which has come into its own. It is widely used in women's suits and again in these jackets for boys. The addition of large glittering pearl buttons is quite good, but one feels sure that the boy himself would gladly accept silver buttons as a sub- stitute. The boy’s judgment would be good. just enough water to cover—and one quart will be right for this six- orange recipe) and let this simmer for one-half hour, when it will be soft and pliable and may be easily pierced with a blunt-pointed fork. Drain the water from the peel and let it cool slightly As the peel cools, wash out the preserving Kettle and put into it small pieces of the peelless oranges (which have not heretofore been cut into); remove seeds and throw them away and also throw away the tough white fiber between the pulp sec- tions—a little of it may remain in, however When you have cut the entire six peelless oranges into the kettle in this way (off the stove), take the peel, which has been cool- ing, and scrape from it into the pre- serving kettle, the soft white part under the yeilow rind. This soft white part of the skin contains the pectin, which makes the marmalade thicken, 30 none of it should be thrown away. The next step is to lay several pieces of this scraped peel on top of each other and cut them into narrow, short strips with a scissors—cutting _them into the pre- serving kettle. Use only half the amount of peel unless the marma- lade is liked very bitter. The kettle with these ingredients (pulp, white part of peel, and peel cut in strips) is now put over the fire and brought to the boiling point, when the one and one-quarter quarts of sygar are added gradually and the entire mass is allowed to boil fairly rapidly for two hours. It should be stirred often to prevent its catching to the bottom of the kettle and burning. At the end of the two hours it will form two drops on the edge of a tablespoon when a little of it is lifted high in the air and dripped back into the kettle (the “jelly test”) and it should then be poured into glasses which have been washed out with very hot water (a cold glass would crack when the hot marmalade was poured into it) and set aside to solidify. As it is to be eaten at once, there is no need to sterilize the glasses or cover them down with paraffin. A\%@ = Asfinrm Always say ‘‘Bayer”’ Aspirin is trade mark Bayer Manufac- ture Monoaceticacidester of Salicylicacid. INGROWN TOE NAIL TURNS OUT ITSELF few drops of "Outgro” upon A the skin surrounding thepin- growing nail ‘reduces inflammation and pain and so toughens-the ten- der, sensitive skin underneath the toe nail, that it can not penetrate the flesh, and the nail turns natur- :lly outward almost over night. . “Outgro” is a_harmless, antisep- tic manufactured for chiropodists. A small bottle containing direc- tions can be had at any drug store. @@fi@r@ kY ONDAY, APRIL 18, 1921 To Save Mending. A thrift-loving Englishwoman who makes her meager living going about among a circle of friends doing mend- ing and renovating, darning and patching has some suggestions to make that would reduce the work of mending and make your clothes last longer. She says that it is always wise to buy two or more pairs of stockings {alike. Nothing is so anngying as to find one stocking in fair condition, ard mend it nicely, only to find that the mate has so many runs up the leg as to make it past mending. If there } were only more stockings of the same sort the one good stocking might be used until worn out. This mending womag has her own opinion of electric clothes wringers, wringers of any sort for that matter, though she knows, as every one knows, that it is quite possible to use a wringer without tearing off a button if the clothes are only folded with the buttons on the inside and lifted slightly as they are fed to the wringer. On thin material or on clothes that are going to get hard wear the but- tons should always be backed with a piece of heavy material. It is worth while to rua & strip of tape behind the buttons the whole length of the place where therc are buttons. She finds that if she gives this attention to new und_vrr!nlhes there is litte work later on §n the way of sewing on buttons, nother thing that she finds worth while is to go over any new garment when it comes into the house. No matter how expensive it is. there may | be little places where the threads | have not been properly tied, places where the machine has run off the line, loose hooks and eyes, buttons or fasteners. If you attend to all these matters to begin with, you will not ! have to do so later, and you will not ! be annoyed by the loss of a button or fastener. French Pot Roast. H For the Sunday dinner, in place of a rib roast, try a pot roast, using | for this the flank of beef or round | steak cut quite thick. Roll the meat ro#nd and round and tie it in place With a piec of cotton cloth in order to keep it in shape for slicing. Fry three or four onions in a little bacon fat in the bottom of the iron pot in which you are going to cook the roast. “When they are tender, but not at all buxned, place in the meat and let it brown well, turning so that it will be browned all over. Have ready three more onions sliced fine, a bunch of carrots scraped and sliced, a turnip sliced and peeled, a little ‘chopped parsley and a cup of tomato sauce. When the meat has browned on both sides put in the vegetables and cover with hot water, not allowing it to come above the level of the meat. When it begins to simmer, season with walt and pepper and cook slowly for two hours, turning the meat once. Take up the meat on the platter and put it in the oven to keep warm, then with a skimmer remove the vegetables, arranging them in a wreath around the meat. Thicken the gravy remaining, adding a cup of tomato sauce, and pour it over the meat, or serve it in a gravy boat if preferred. To Clean a White Straw Hat. To clean a white straw hat so that it will be as good as new, first brush it thoroughly with a clean brush, then sponge it with benzine. This is an excellent way to clean a man’s straw hat. Do the work out doors of course, as benzine is highly inflammable. Broiled Salt Mackerel. Soak the mackerel in cold water overnight to freshen. In the morn- ing wipe dry, brush over with olive oil and broil over a clear fire. Put it on a hot platter and cover with a dresing of melted butter, minced parsley and lemon juice. Serve with grilled sweet potatoes. WOMAN’S PAGE. Fish Pastry Rolls. Free one-half pound of any cold cooked fish from skin and bone and chop it fine. Mix it with an ounce of butter or substitute melted, a tea spoonful of anchovy essence, one ta- blespoonful of chopped parsley, one dessertspoonful of unsweetened con- densed milk and salt and pepper. Roll out one-half pound of pastry thin, stamp it into rounds, place a little of the fish mixture on each round, wet the e¢dges and fold them over in the shape of a crescent. Seal the edges well brush over with milk and dip in breadcrumbs. Put them into a fry- ket and fry in hot fat. When a pale brown and the pasfry is cooked. they are ready. Drain on soft paper, serve on a hot dish, garn- ish with fried parsi. Apple Cream Pi Make a rich, flaky pie crust, cut up add four tablespoon- little cinnamon and of butter. Put in and make a cream The yvolks of two piece four small the oven and bak filling as follow eggs, one cup of milk, one tablespoon- ful of cornstarch a spoonfuls of sugar. Cook in a double boiler, flavor with vanilla, add half a cup of cream and pour over the a three table- ples. Beat the whites of two e and two tablespoonfuls of confec- tionery sugar for frosting. Bake a hight brown c/ountains serve it be: cause 1t tastes Thats why youwant it at home. The protein content is OAL COnly the Better Grade B. J. Werner 912 New York Ave. . . PHONE FRANKLIN 7838 Beautify ue Complexioa INTEN DAYS Nadinola CREAM N Guaranteed to remove tan, freckles, pimples, sallowness, etc. Ex- treme cases. Rids pores and tissues of impurities. Leaves ‘he skin clear, soft, healthy. At lead- ing toilet counters. If they haven't it, by_mail, two sizes, 60c. and_$1.20. SILK GLOVES that’s all you need to know about a Glove 7z 11 / 7 |{//|//// //// // 1 / ey Brother wouldr’t lend you his pipe. ““We can't tell what’s on each others’ lips,’” he’d rea- son. ‘““Why take a chance?”’ Nor would he lend you his shaving brush. ‘‘You can’t be too careful,”’ he urged, “‘about anything that touches the face.”” But he wasn’t so careful at the soda fountain—wasn’t itstrange! Itneveroccurred to him that hundreds of lips touched the soda glass be- fore his. .It never occurred to him that the carelessly washed soda glass is one of the worst germ-carriers there is, drigk froma (ICY You're safe if your soda is served in a Lily—a pri- vate, paraffine-pure, paper ‘glass’ of triple strength, and with a lip curved to fit your comfort. Charles L. Huff, Owner & Mgr. Denckla Bldg., Philadelphia, Pa. Clear, Sweet, Healthy Cuticura’Soap fiuh Cuticura Talcum | | | W or//X > 77 éh Wiy Maurice F. Flynn Y. =~ & 7 delicate. = 7% A . - A RRSREREE F L =5 R XU ADY //,4'/// A W. H. BUTLER CO. 607609 C St. N.W. Stni(’;'tl down the street from the G. A. R. Monument at 7th and Pa. Ave. are you one who says: “Ineverneed a physic”’? K the man incharge of a high- 2% speed printing press. He'll tell Pl you how up-keep prevents break - down. Then—apply what he says to your own body. The human system requires con- stant care — no mechanism is more You have heard people say, “My bowels are regular—I never need a physic.” A common fallacy! Elimina- tion, even when regular, is often not complete. Physicians know the impor- tance of periodic cleansing to rid the sys- tem of disease-breeding accumulations. Safeguard your health by this simple rule: Cleanse your system periodically. And—forthis purpose—choose yourlaxa- tive advisedly. Don’t take chances with slow-acting, over-night cathartics. Use a harmless water laxative which will flush the system quickly. Pluto Water works in thirty minutes to two hours. No waiting till evening to take —then waiting till the next morning for results. Pluto is safe, gentle and thor- ‘ ough. Bottled at French Lick Springs, Indiana, Your physician prescribes it. PLUTO WATER 52 When nature wont PLUTO il , OIR | A 7, S, s 7, 7 Established 1845 A e e S A A A ME RS A AR A e A AL R AL AR