Evening Star Newspaper, April 22, 1921, Page 28

WOMAN'S PAGE. I~ Claim and Challenge ! ‘2 CHALLENGBE — Compare it with any other tea on the market for purity and flavor. Send a postal card, and your grocer’s name and address, for a free sample to Salada Tea Company, Boston, Mass. CLAIM —1t is the most eco- nomical and the purest tea. D000 00 2 Z Another New Store Open Today 513 6th N. E. Our Branch No. 153 % Z T Three Cars New Crop Texas Bermudas ONIONS Remarkable Price Reduction Ibs. 250 for N % N\ POTATOES Two carloads received and distrib- uted to our stores for this big week- end sale. Fancy Florida Grown. 4, 2 Quarts for 25c 23¢ Large Juicy Grapefruit Each ]1(Q¢ Old Potatoes One 15-1b. Peck THE EVENING STAR, WASHINGTON; D. C, | ~ T FOR THE TABLE IN SPRINGTIME Recipes for Unusual Dishes Especially Ap- propriate for This Time of Year—Con- trast and Harmony in Menu Planning. Just as a person gains suggestions for costumes from fashion .articles, 80 the housewife: obtains new ideas for fpod combinations from a careful study of printed menus, We seek per- sonality in dress, why not show a lit- tle in the meals served? Contrast and harmony are as valuable factors in menu-planning as they are in dress designing, and menus, like fashions, can only be suggestive and should be followed according to season, locality and one's pocketbook. In the week's menus which follow there is a liberal use of fruits and green vegetables that are in season. In the spring the systems need toning up, and this is best done in nature's way, by the use of body-regulating foods. Sunday. Breakfast: Whole oranges soft cook- ed eggs in shell; crisp toast; coffe Dinner: Breaded veal cutlets with sauce; potat: spinach salad, froz- en peaches with whipped cream; lem- Supper: Bean and cheese salad; crisp bread stick: rhubarb with with cream Breakfast: Stewed raisins; cooked cereal popovers; coffee. Luncheon or Supper: Japanese eggs peanut bread sandwiches; tart jelly gingerbread; cocoa. Dinner: Salmon loaf, cream sauce; asparagus; boiled potatoes; orange and grape fruit salad; pimento cheese wafers; coffee. Tuenday. Breakfast: Cooked cereal with dates and cream; French toast; coffee. Luncheon or Supper: Egg and dan- delion salad; hot cheese biscuits; rhubarb tapioca; ginger snaps. Dinner: Smothered round steak; mashed potatoes; sauted bananas; spinach; lemon meringue ple. Wednesday. Breakfast: Sliced oranges with shredded cocoanut: ham breakfast loaf; corn cake; coffee. Luncheon or’ Supper: Hot baked beans; brown bread; cabbage; pine- apple and pimento salad, Dinner: Boiled leg of mutton with caper sauce; boiled potatoes; new carrots; snow pudding; coffec. Thursday. Breakfast: Halves of grapefruit; breakfast bacon: hashed brown po- tatoes; toast; coffee. Luncheon or Supper: Bean rabbit on toast; rhubarb shortcake. Dinner: Casserole of rice and mut- ton with tomato sauce; rolls; cooked dandelion salad; coffee jelly; sponge drops. Friday. Breakfast: Baked rhubarb; broiled salt mackerel on toast; sweet muf- fins; coffee. Luncheon or Supper: Cream tomato soup; toasted triangles; cheese and olive salad; salad rolls; filled cookies; tea. Dinner: Baked haddeck with stuff- ing and drawn butter sauce; shred- ded potatoes; ‘dreased cucumbers; [yes of grapefruit with Bar le Duc B BT : caroutons; pineapple and cottage cheese salad, with golden dressing; nut and raisin bread. Dinner: Rolled flank of beef; braised baked potatoes; dandelions, with to- mato sauce; brown bread; whipped lemon jelly, with preserved cherries. Diskes in Menus, Spinach Salad.—To one cup of spin- ach chopped very fine, add one hard- beiled egg that has been ground in the food chopper, one-half teaspoon- ful of butter, one-half teaspoonful of salt, little cayenne pepper, one-half teaspaonful of celery seed, two table- spodnfuls of vinegar and one cup of the liquid from the spinach. Mix well together anpd bring to the beiling point; add ome tablespoonful of gela, tin, soaked in one-fourth cup of, water, pour inte molds to set, garnish with hard-boiled eggs and serve with = French dressing. and Cheese Salad—Arrange pertions of left-over baked beans on lettuce leaves; pour over the beans a French dressing and sprinkle with grated Parmesan cheese; serve with strips of buttered toast. Japanese Eggs—Spread a layer of hot, boiled rice on a buttered platter, season well with melted butter, lemon juice and finely-minced parsley. Poach half a dozen eggs 80 that they are perfectly shaped; arrange the eggs on the rice and sprinkle with parsley. Egg and Dandelion Salad.—Cut some hard-cooked eggs in halwgs length- wise and remove the yolks. Cut some tender dandelion leaves into small pieces, add one small onion, minced and the yolks of the eggs. Mix the ingredients well with boiled salad As We Feast Today. ! Our mothers or grandmothcrs had more excuse than we when they spread before their dinner guests food that positively groaned upon the table, und never felt that they had shown honor to their guests until they had urged them to partake of far more than they really needed. To offer inexpensive, simply cooked dishes was not eomplimentary. Th Lill of fare for a dinner must indi- cate that the hostess had spent lav- pains ner those of her servants in preparing the meal Now we know more of dietetics. We know—or ought to know—too much of the role that food plays in our feelings and effieiency. We know that it is unkind and in bad taste to offer a dinner that would tax the di- gestion of our guests or one that would tempt them to break away from a sane dietary. That is the real test of your dinner parties—to have dishes that are a tractive to the eye, satisfying to t agpetite and pleasant to the taste and at the same time of a nature and combination perfectly harmless. One hestess of unquestionable taste does mot hegitate, occasionally, to of- P m for a little group of nota- ol her house recently—during Lent—she made the piece de re ance of the meal a flawless omelet: ‘The achievement was not in presen ing some strange exotic food to sta tle and tempt, but the most usual of foods prepared to perfection. And as we are getting down to gim- pler dishes we are becoming more i terested in having these simple dishes prepared to perfection. The cook whe can broil a steak perfectly, whe can make a good omeletts, a perfect eus- tard. is the cook that is being seught. —_— ‘There is a decided lack of trimming on the mew spring fracks. Jackets of heavy gold with dark skirts. ishly and had spared neither her own dressing and fill the whites with the mixture. Serve the eggs around a mound of ‘dandelion leaves or arrange them in a nest of the leaves. Ham Breakfast Loaf.—Mix together two cups of chopped ham, three cups of bread crumbs, one tablespoonful of onion juice. one egg, one table- spoonful of table sauce, one-half cup of boiled rice, one teaspoonful of salt, one-half teaspoonful of pepper and’ one-half cup of white sauce. Press the mixture into a greased bread pan and bake in a moderate oven for forty minutes. When cold cut in slices, dip in beaten egg and crumbs and brewn in fat Bean Rabhit.—Melt two tablespoon- fuls of butter in a pan. Add one cup of cold mashed baked beans and beat thoroughly; add one-half cup of hot milk, mix well and add one scant cup of soft cheese cut fine and one teaspoonful of table sauce; stir until the cheese is melted. Pour over teasted bread or crisp crack- ers. Cooked Dandelion Salad. Two cups of chopped, cooked dan- delion greens, two radishes, sliced thin; one canned sweet red pepper cut in small pieces, salt and pepper and salad dressing. Mix the in- gredients and serve the salad on let- tuce or fresh dandelion leaves. Rice Soup.—Wash and drain three- fourths of a cup of rice. Melt three tablespponfuls of butter, add two onions, sliced, and fry them until soft. Pour in two quarts of skimmed milk and bring it to the boiling point, strain, sprinkle in the rice and let cook gently until soft; sea- son with salt, pepper and celery salt and serve hot. Two tablespoonfuls of grated stale cheese may be added to the soup just before serving. Golden Salad Dressing.—Add two slightly beaten egg yolks to one- fourth” cup of pineapple juice, one- fourth cup of lemon or orange juice and one-fourth cup of sugar. Cook Two Strong Colors. E RITTENHOUSE, A number of people are credited with rebellion against the one-color gown. The world that rarely looks ‘far into the future thought that the installation of one color from shoul- der- to-hem was a permanent thing. But fashion is as movable as the ocean, and the man or woman who DINNER GOWN FROM PARIS OF " BLACK AND RBRIGHT BLUE SATIN. THE BLACK LACE CAPE FALLS FROM THE SHOULDERS - AND IS CAUGHT AT EACH WRIST WITH JET BRACELETS. swings its waves and currents in a different direction from the usual is jgure of sufficient prestige to snatch pocketful of money. The public was not especially de- jighted with the idea of repelling mgainst the bodice and skirt of the same material, either cut in one piece or joined at the waistline under a broad sash of the same color as the rest of the frock. Persistence in an idea, however, is amazingly succe: ful, and the who held to their rebellion wen out. Now the frock bullt up of two or three materials and colors is accepted as normal. Two French designers in special put emphasis upon the bright blue bodice annexed to the black skirt. This, combination appeared to please the public more than the other experi- ments. Some of these bodices were pointed at the waistline, others, like the one:in the sketch, were run down to the hips, creating a straight line between. To this lower edze the skirt was gathered with more or le severity. This particular gown of today’ sketch has several points of im- portance. First, there is the unusual length of the "skirt, which nearly sweeps the ankles. Second, there is the lace icape which forms a_deco- rative background toa sketchy bodice. One feels that the cape ed. It tries to disguise pair qf sleeves, for it is c the wrists to bracelets of jet. This application of the black metal is harmony with the black satin skirt, which is surmounted by a blue bodice. The recrudescenc of the cape is amazing. “The whole land is swept by it. From the emall pointed shawl of black crepe de chine, with its fringed edges, the immense Spanish embroidered shawl, folded double and made to serve as a dolman, to the gathered cape surmounted by a fur collar that does not touch the meck, every kind of cape is in the running, The streets are filled with them and the women who like the idea retain their filmy capes in the evening. Tt is to be expected that the even- {ing and afternoon frock of the spring will bear witness to the fashion. owns of simple blue serge have short James the Pirst capes, lined with striped directoire silk, attached to {the bodice so that the wearef cannot |excape the styls; and princess frocks {of sequins have capes of sea-green |and sea-blue tulle floating over the bare neck and_shoulders. The quite fashionalble idea s to out {a negligible bodice to a frock and then build a pointed cape of chiffon or tulle edged with bullion fringe; this is dropped over the upper part of the figure and secured to the shoulders with cameos or medallions of colored crystals. Reverting to the fashion for tha opposition of two strong colors in one frock, there is this much to be said concerning the orange bodice and the brown skirt, or any such combination of colors. The effort to persuade women to wear the coloved sharply. pointed bodice of the Dresden shepherdess has become weaker and weaker. but the designers appear to be quite willing to compromise on the straight line to the hem if women will accept the sixteenth century fashion of mingling colors Once upon a time, and not so long ago as generations rum, women thought it the helght of artistry to attach a brilllant blouse, boned and lined, ta & sweeping black skirt. To- day they pgmt h the same fashion, ones, with l" ‘Id n dressing, t‘a reasen the semakers are finding it so difenit to launch any othar kind-of gown, suceesntully, than the girdled chemise. few French designers| popular fo in the Home in a double boiler until thick: Be- fore serving dilute with whipped cream. Dandelions with Tomato Sauc Make a tomato sauce of two tabl spoonfuls of butter, two taplespoon fuls of flour and a half cup of strained tomatoes. Add some cooked dande- lions, mix them well with the sauc add salt and pepper, turn the mixture in the shape of a mound onto a plate arnish it with hard-cooked eggs or thin slices of tomato. Whipped lLemon Jelly.—Soak two tablespoonfuls of gelatin in one cup of cold water for five minutes, then pour on one and a half cups of boil- ing water, add three-fourths cup of sugar and stir until dissolved. Add one cup of lemon juice, place the mix- ture ir a bowl on the ice. When it is cool, but before it begins to harden, beat it with an egg beater until white and forthy, turn into mold and 2! in a cool place to harden. Serve with boiled custard or preserved fruit. Hominy and Harseradish Cro- quettes.—Steam one-fourth cup of hominy with one-half cup of boiling Water until the water is absorbed. Add three-fourths cup of scalded milk and continue steaming until done. Add two tablespoonfuls of butter, alf teaspoonful of salt and three and | @ half teaspoonfuls of grated hor: radish root. Cool, shape, dip in flour, | €8k and crumbs and fry in deep fat.| Drain on brown paper. | Pecan Nut Loaf.—Mix one cup of hot hoiled rice and one cup of finely chopped pecan nut meats with one cup of cracker crumbs. Add one egg, well beaten; one cup of milk, one and teaspoonfuls of alt, fourth teaspoonful of pepper and one tablespoonful of melted butter. Turn into a greased bread pan, spread the top with melted butter, cover and bake in a moderate oven for about| one hour. Serve with a highly sea- | soned White sauce. or with a checse sauce. § one- Cream of Cucumber Soup. Peel and cut two small fresh cu- cumbers into dice, cover with boil- ing water, add a teaspoonful of salt and cook slowly until tender. Remove from the fire, drain and measure two cups of the cucumber water. Melt one tablespoonful of butter, add four tablespoonfuls of flour and blend. Now add the cucumbers and water to this and stir for a minute; add three cups of milk and season with salt, pepper and a dash of nutmeg. Cook all slowly until creamy, add a tea- spoonful of chopped parsley and it is ready to serve. Carrots, turnips, celery and many other vegetables may be made into soup in the same way. Fads and Fashions. Checks are good for sport wear. Paris {8 showing much gray foot- wear. The latest fad is plaid silk hosiery. Red-and-white hats are very fash- ionable. Embroidery is not as popular as it was last fall. Just now Canton and finer crepes are being worn. Suits are worn more than dresses for street wear. The long or jacket-length circular cape is popular. Jumpers made from plaid shawls are worn for motoring. The smartest animal white or light gray fox. A sutin-striped Georgette 18 used for dresses and blouses. Everywhere one sees drapery used ‘without restriction. Medium-sized hats are sometimes slightly tilted at the back. Many of the smartest frocks close with a single button. Black shoes are worn with any color costume or stockin, Fringe in perpendicular lines is seen on restaurant dre: A silk ratine is used for suits, skirts and separate wraps. Little ribbon loops make a favorite trimming for frocks. Soft gray and tan are especially £ood for wraps this spring. Parasols of ruffled chiffon are trim- med with tiny rosebuds. Very smart are the dark hats trim- med with white flowers. The newest wedding gowns are pearl and crystal embroidered. Entire lace dresses in brown, gray and henna are very good. For evening, taffetas and brocades are cut on Spanish lin, Rows of Hercules braid are the sole trimming of a tricot frock. Drawnwork on light frocks is a very of decoration. Pleated flounces are used on sleeves as side panels and as tunics. Irregular outlines and circular skirts are characteristic of the mode. Very popular is the handkerchief drapery used on the sides of dresses. An effective mode is the hanging of loose panels from a lew waist line. Swagger coats have high-buttoned necks and narrow fitted shoulders. scarf is of The best proof of the healthfulness of coffee is the number of normal, healthy people who drink it. And their number grows every year! JOINT COFFEE TRADE PUBLICITY COMMITTEE 74 Wall Street New York -the universal drink Epsom Salts Tastes Like Lemonade , Afew cents buys . m handy package of ‘ “Epsonade Salts” ] whieh looks and acts exactly like epsom salts be- cause it fis real salts com- m with fruit of sparkling lem- enade, A tables ul in a glass of eold water whenever ya:e dflgfl I])flimu, haqdulnly g‘:l consti- pai ive & splendid epsom salts physia without th awfal teste snd nauges. Ask for “Epsonade Salts” Made by Am. Epsom Ass'n. FRIDAY, APRIL 29 1921 HOME ECONOMICS. BY MRS. ELIZABETH KENT. | “Somewhere, too far from the open fi ¥ tea table or tea wagon, the dessription of the correct living room. So casually in a sentence is dismissed from th one of the problems of dhe house- keeper today. who is expected to be ready to serve tea any afternoon in the weck, including Sunday, and who enjoys doing it when she has the equipment. on, with its two or three running castors, and tdaptable disposition, is the ideal ar- rangement for elther mistress or s and maid. But not every one can have a tea-wagon. Many must makeshift with a table never in- tended for afternoon tea service. In that case it is wiser to use a less elegant table than one might like, but of the right size and height. The parlor table, mahogany or . is quite four inches too high for the ordinary woman to sit before it to pour tea with comfort or grac Better use an old table, cut off its legs to the c and its deficiencies with fine ; than sit awkwardly before another table, however beautiful it may be. Besides, when eatables are in que tion, a fine white cloth is the pre tiest background yet devised. Fash- ion has tried hard to introduce plain wood and colored coverings of many sorts, but fine linen holds its ow still looking richer, cleaner and more truly homelike than anything else. The tea-table should be just large enough to hold the large tray which bears the complete tea service, but may well have a lower shelf where extra or used cups may be placed con- veniently. If one is lucky enough to be on the point of purchasing a new tea-table. just for the purpose, one may well hesitate between the teaswagon and the attractive wicker table, for the latter is considerably cheaper and really serves very well. cellent baby g{od folf1 63 years. 7 5 H & b 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 feature gives strength and support where the greatest strain falls—over the abdomen and hips. They have the reputation of being <sthe most economical reducing corsets ever devised.”” Priced from $2 ¢ $10 i R Voo u—t e1go ICU Jucin Corsets WOMAN’S PAGE. Are Your Hair Nets Satisfactory? Perhaps —but even better nets can be obtained—UNICUM Real Human Hair Nets, perfectly matched for color so that they are really “‘invisible’ when used. Nets which wear much lowger and which won't grow brittle or change color. Try a dozen UNICUM Real Human Hair Nets. You'll soon see the difference. Two Styles: ‘‘Fringe’’ Nets and ‘‘Self-Adjusting Cap’* Nets 15c. each—2 for 25c- avd up You'll find them at leading shops THEO. H. GARY CO. 676 Suggestions on “How to Save Money” Make every penny count and bank every penny. Rely on savings on food—but don’t sacrifice Quality in the Effort. Be SURE to read the ads of ALL markets. Compare the prices— then BUY THE BEST—CHEAPEST. That's what you'll ALWAYS find at my 16 Markets. Especially This Friday and Saturday SomeVery FINE VEAL Veal Breast, bone out....... .. .1b. 60c Shoulder Veal, for roasting. .1b. 20c Loin Veal, for roasting. . . .. .1b. 30c Leg Veal, for roasting. . ...... .1b. 35¢ FRESH PICNICS, %' Ib. 17¢ HERE’S THE BEST BEEF 16c, &' T4 Fancy Chuck Roast Beef, Ib. .18¢ Fancy Top Rib Roast Beef, Ib. ....23¢ Fancy Three-cornered Roast Beef, {Hamburg Steak. SR I Delicious Tasting BUTTER Brookfield and Blue Ridge D B Sn s 3 S 5 oSy A3 Fancy Bouillon Roast Beef, Ib. .. .. 0 e e Corn—Shriver's good 5 TS gt F?:cy Shoulder Clod Roast Bee! L Sugar Corn, Specnl e ey 1z Fancy Prime Rib Roast Beef, Ib...23¢ Can........ 16 Convenient Markets 1204 412 St. S. W. 1916 14th St. N. W. Northeast Marke:, 12th and H Sts. N. E. 3033 14th St. Eastern Market (meats only) 2121 15th St N. W 32 St., Georgetown. 713 O S w. Tth & C Str. . E. (S. W. Corner). 2019 14th St. N. W. 1335 Wisconsin Ave., Georgetown. 4% and C Sta. S. W, 628 Pemna. Ave. N. W, 710 Tth St S. W. 1920 Nichols Ave., Anacostia. 815 415 St. S. W. CARMOTE FLOOR VARNISH Prepared in Natural Varnish, also with stain combined, giving beautiful imitations of all the hard woods, such as Cherry, Wainut, Mahogany, Lt. Oak, Dk. Oak, Golden Oak, Rosewood, eto. Shows The Grain of the Wood IT IS TOUGH — WATERPROOF —DURABLE CARMOTE FLOOR VARNISH It is a wonderful finish for Floors, Chairs, Tables, Window Sashes, Bookcases, Desks and all other interior wood-work Ask for Color Card Barber & Ross 11th and G stx. N.W. L4