Evening Star Newspaper, May 6, 1921, Page 30

WOMAN'S PAGE Fine Cabbage Pickles. White Cabbage Pickle.—Chep the cabbage fine, leaving out the stalks. - For each large head of ci ge chop | % 2 : | E fine three large onions, a horserafish | — root apd two green pepp Soak all | . jand rub each raisin between the in salt water three or fi ays, put- HELPFUL SUGGESTIONS FOR R e e S P o c nuts, raisins, figs, dates and currants Springtime Reduction Diet. —E THE HOME PASTRY MAKER [Fiiisi sis i, | st o 15¢ each — 2 for 25¢ aad up. A ed Add chopped an even wwider cholce. All sarts of | it taste briny, pour €mough of this Y AenciouguEn, and you Wiiways | This season s an excellent one to Buy them by the dosen i @ losding shops. greens can be bought now—spinach, | over the cabbage to cowér it well, co i er with late if it a wide- | dredge these fruits with powdered jbegin. a reduction course. In most |Kale and other green things. lettuce. a plate if it is‘pht fga wide i There Are Several Rules, i 5 ’ { Says The Star’s outhed stone jar and Placg a stone | an even, although not the finest grain. | sugar instoad of flour and they Will |parts of the country the vegetable|¥hich can be esten raw or cooked. o gt s an Il & Stond tomatoes, | highly ' with ona ntul of Household Expert, 2. The butter can be melted and added | not sink to the bottom of the mix- asparagus, To the Tbatier fhe tast thing, of just | ture. Set cookies to bake on the | Sordens afe already beginning to summer = squash, arti- That Insure Success. Some h ;| bottom of paps turned upside down. |yield fresh ©reen vegetables, or if |chokes, peas and fresh green that is the quickes It will prevent them burning OF not, the ‘markets are full of them |beans. and any number af pther vege- ings, Icings and Fill- mngs. objection to it is that the grain of |scorching. ~When making ®INEer| ity creater variety and lower prices | t3DIes: Never use coffee Al utensils for pastry making the cake is likely to be uneven. 2 mix- | cookies tse cold coffee in place of ot In addition to this, there are new ture of coarse and fine. If you adopt | water. The substitute makes a de- |than during the winter. fruits coming into the market Which cabbage Pour all this over the cab- this plan the loss You ate Jour Latecy | olous: cosky '14“ aponig cake nsifull of starch huzoqui}'-.r’fh;",‘l‘,‘(’f"!‘yt are healthy. dainty and not {attenink | huge while boiling hot, all the brine | ore you add the butte nived with “cold water it will 1l of ch, a sta e stewed with sugar. In < e More you stir it afterward the ten- | yellow, ‘but if “mited with bolling | this pagticwier. yesson is unnecessary Heas e ave fattoniny oaly in | ny -been pre e e | derer “your cake will be, for the|Water it will ‘be white. orate 50 much heat. Indeed o wiasehy | Proportion: to the amount of SUEAT | weight over the Dlate again. This should be scrupulously clean. Alth o TF v ; naise. grounds more than board, or, better still, a marble or| S5, Method: but it gives the finest| %poSeront a cake evenly'to the very "o uotion - diet. Roast ~ bage. place it In'a jar and pour the Used d glass slab, should be kept especially | Finally, there are three ways of f“}“ 3’3“"_!";’*"!,:‘“! h’mflb{r?m run_|tening, and young chickens at this| The most popular cough medicine hot vinegar over it. If white cab- once. Used grounds for this purpose. Pastry should be|adding fruit, which sometimes has a il s LA L] “}0“‘ ¢ arbuna | time are delicious to eat and will not |among the Chinese Is a Wi ite powder | bage is used for this recipe add half £ I made in as cqol a place as possible, | 1eNAFNCY to sink In the batter: 1. The | ype" cake ol ot “(.,m“'“,:“dll'rlod“l;e flesh. fhade® from the kernela of peach |a pound of sugar. This will be ready are otno more value e ity nite and handled as| fruit can be well stirred or crushed | ! n the way of vegetables there is|stones. for use in & month. in coffee making than ashes are in kindling a fire. WOMAN’S PAGE ‘The one perfect net, as you'll find whea you 've tried them sll. Twe Styles: “Fringe” Nets cloves, one tablespodnful of mace, the same of allspice and a few sticks of cinnamon. Add a tiny piece of alum and a little salt. These condiments are enough for four large heads of | ‘THEO. 1H ?nv COMPANY R Whatever the sert, it 1s best mar and more uniformly good if you remem ber there s A Franklin Cane Sugar y ey ovel'y L e, e W o |5 of | the cake. which Ia really more de-|the market there will probably be | VeBetables as salad It a boled Gress | of salad oil, half an ounce of ginger fur every use The HiEht thickness. This is the slow- | licious than using either extract | other sorts of fish. and fish is 4 main- ing. s uged in,pre ¥OU- | and half an ounce of turmeric. Heat Granuiatea Da alone. until boiling hot, take out the cab- ; 2 flour, when much P . 1 Good Flavor- O e Mot R orier Frostiags and FUIGEs: | dict at this season is apt to result in | Used In cooking them. toods | PIcKle Wil be ready ta serve in about | e e i kely T avow toush. 3, The { Crated lergjon peel is a flavoring {4ndigestion and a skin. Whenever = possible these @ 0oqs|three weeks. Ing, is likely to grow tough, & Haw|much superior to lemon extract and | Some suggestions in the way of non- | Snould be taken raw. Of conrze 14 | Purple Cabbage Plckle—Cut one e R ey o whipbed | much more ecoonomical. If you do [fdttening foods are as follows: For | 1ot Possible to Take Ce MCCh o) good sised purple cabbage; take two R O e i iy aqded then, | use lemon extract, however, mix it |those who can get it, shad is a great | 21 VEEetables raw; DUE TG 8 (T | quarts of viaegar, half a teaspoonful T eneEand Anally the dry in- | With vanilla_extract in equal quan-delicacy at this season and is not at | healthier If eaten (o, Jta JWISER, S | of curry powder. two teaspounfuls of tities. It will give a new flaVor 10 |all: fattening. If there is no shad in |1t 1S auite possible 16 uss tae cO0RE] | white mustard seed, one teaspoonful i he into the cleamed butter before the|Some dround half an inch above the little as possible. Be sure to flour the | sugar s added. By thus mixing it | (0P of the cake. Spread on the fclng board or slab and rolling pin. and | With the butter its tendency to sink | he paper until R i it 8 never allow the pastry to stick to| 'S feduced ~This method produces & Strawberry Frosting.—Mash some 5 i 2 0 darker cake, but that is not always|.ir,wperries and mix with confec- them. Use a sifter for the flaur; if it | undesirable. 2. The fruit can be flour- | {iTAWDETTES AnC X FIE CERFers is sprinkled on the board with the|ed and added the last thing to the ! ; hand foo much is apt to be used. and | batter. The flour increases the fric. | Shread: This fs ke fondant feomi it does mot improve pastry to work |tion and thus tends to prevent the | . " po orqinar: frostin P! | in_much dry flour. | fruit from sinking, but be careful not Ly, 8 s cun Baking powder required | to use too much flour or vou will I with the plainer kinds of pastry, in|find_uncooked patches in the cake. | {which a small proportion of fat is|3. The fruit can be heated in_the | hen pass used. With a large proportion of fat|oven until it is plump, then-added |(;pos i baking powder is not required, as the | to the batter. The density of the % bursting of the fat globules in the[fruit decreases it swells; more e . oven aerates the pastry sufficiently.|over, when the fruit is hot, it coagu- gyl . Pastry made with baking powder |lates a certain amount of batter that <the yniversdi qrin must be put into the oven as soon as|forms a coating round it. Thus. in possible after mixing it. Roll lightly | two ways, friction is fncreased, and and evenly in short, quick strokes|the tendency of the fruit to sink is away from you. A hot oven is re-|!lessened.” < quired for pastry, but not hot enough . Nuts and Chocolate. 5 = Ito scoral i, The oven door:should] 1f nyts-orsehosolate. are used in Use Cocoanut Oil - |und ‘as seldom as possible after the|Making a cake, the amourit of butter For Washing Hair ||biy 5 pst i TPt vecomen too| must e, vegpoctiensiell e oieh | o erwise. of baking powder t o white: € [brown cover it with a piece of paper. | OthEryiac, tne, cake ST g 0 T | one ern That You are saine 1o ue 1 To make puff paste have he !ingredients znd :wnsils ver;”ct:ld. u_use one cup of butter to three|your white fro kes. This| I Biyiithe: Mour I Shonoven: sud sift 5 of flour, which is the maximum, fshould be done before beating them. | e T eme 2t Homr chop | @1 wish to'add a cup of nutmeats|Then pour the hoiling hot ! three-fourths of a pound of firm but- | 0F Of grated chocolate. you must de- |the beaten whites of the e, [ oE e i St tar 1o cloppea | duet 8 fourth of & eup of butter for jusual way and ing wi e e 3 onoPPea | every cup of nutmeats or of choco-|hard. It will keep soft and creamy 0. 5iny bits the size of a small Ped|jate that vou add, for both ingredi-|for a much longer time than it does I D o e ur ol ents age rich In fat. Xuts also re-lwithout the baking powder. floured pastry bosrd and rolf quleity]Wure. an. additional amount of salt} Quick Frosting.-Taks a ‘quartes e Dty o rd and Toll auleklyl g develop, the favex—a fourth of & |of a pound of l4¥ge ehocols This Uy with the cdzes Fornea nto] t& spoonful for each cup of nuts. The | Put them in a double boiler, and as| Tare the hair. this up with the edgos turned into|.dded touch of salt makes all the|ihey melt add hot milk, 4 tablespoon | Simply moisten your hair with |lagain, fold and roll once more, m:\e difference in the world between an|ful at a time. until the mixture is of D o o LI e iwcniy excellent Miticake and qipdor (Caiie | the FIEU! oonalstency.to) aptend. teaspoonsfal of Mulsified will make | | fours hours, if possible, before Using. | SoATORly & TeLIDe T e O [ whitori ot twe sabaCim oohs ihe an nce af rich, y i 2 ¥ e i 2 scalp ' thoroughly The Jlather |{{he pastry has ris Y | A level teaspoonful of salt should [Slowly beat In two tablespoonfuls of Tinses out eastly and removes §v- || ovor by poting o emall miave of pos | P Put in an average-sized cake sweefened mashed strawberries. Put ery particle of dust, dirt, dandduff | | OSem DY BUtting a amall plece of pas-| When following d' ctions in a % rowns fairly quickly|recipe for putting @:redjents to- JOINT COFFEE TRADE PUBLICITY COMMITTEE 74 Wall Street New York is only lemon and | nough confectioner's sugar to make | a paste that will spread and remain | on the cake, iff White Frosting—To the white of an unbeaten egg add one and ene- fourth cups of pulverized sugar and | stir_until ‘smooth, then add three drops of rose water, ten drops of va- nilla and the juice of half a lemon. l'fhis frosting will at once became very white and will harden in five or | six minutes. Soft White Frosting.—Add a pinch | If you waat to-keep youf hair in good condition areful what you wash it with n the _scalp . and. is very less) is much *bester than any- thing else you cam use for sham- pooing. as 'this cam’t’ possibly in- 1-lb. Pkg., 15c VER 20,000 GROCERS have united in the AMERICAN GROCERS’ SOCIETY and BUY DIRECT from manufacturers and packers at VERY LOWEST PRICES. Every D-G-S store is a member of this national society and sells standard food products for less, because they are bought for less. Meats, fruits and vegetables are also purchased in immense quantities at LOWEST PRICES and sold by D-G-S stores for less. Buy at your D-G-S store and cut the cost of living. and excessive oil. The h 3 t ‘eve ra R lehves | |the oven is not enough. gether. it is Importan: to 8o it cor- easy to manage. “You can. get Mulsified cocdhnut || eggs to a cake batter: 1, The eggs o0il ‘shampoo &t most any can be broken into a bowl and stirred into the other ingredients without v i M lecake is 'not at its best for at least a in"the- famity-for-monthm. a rich cake and one that will eggs, flour. and so.on. are turned in|week after bakin, 2 h Be sure e A o e e ? | Wit long, mingle strokes of the r baking and a cake that ods dre used, but the eggs will -not{8poon, and the whole mass is not It yem unhck a’cake fresh from the T 3 : A L oven in. brown sugar it will keep White together, before they are added | object is to get all the air possible | ¢, m. 1 A 2 10 the batter; a cake thus made will | intd the Ingredients. so_as to make almost ong as vou wish, for be lighter and less rich than that |the mixture lighter. s best uf{the oven and ice it lign e . simple, quickly made icing just and whites can be beaten separately, | the air possible, 80 it should not be 5 the yolks added at the usual time and | stirred round and round, but lifted soraped over the surface, or brush it the whites folded into the batter the lup with quick strokes from bottom Rlfis or other small vessel half-filled r is . Tolki § wi water, or two or three green ap- lightest, but it will become dry | them from sticking to the tins first e Ere P sooner than either of the others. | grease the tins, then flour them,) ples cut into halves or quarters. The There are also three ways of adding | lightly beating out all ry. 2 hand.nntit it is so thoromghly mixed 111 be saved if the raisins are |~ that i(s presence: would scarcely be!put Jn & dish-and boiling water, is suspected; many of the fine French ouf®d over them. Let them' sténd 24 the filiing hetween the layers and on 4 top and let it stand until the top quickly and evenly, and it leaves glazes ov Raspberry filling may it fine and silky, bright, flufty and How to Mix a Cake. rectly. To *stir in' means to_thor- be !;Ade this way also. | 24 . hly mix materials by rubbing ow to Kee C: . c— There are three ways of adding | e pressing them together, and it| cakeg fhat Pl ake Fres i A or important that they should be | 85 3T niin & great deal of| store. It is very cheg aw few stirred only ome way. “Folding in"lg.050 a¢ they are k ‘p?_‘l;\;;:};’ afine . oumces is’enough to la Tvone | being pi v Deaten; that manes |is a lighter sort of mixing, in Which : . a nut contalus much fruit and spice is bei- s o | te: en- s aat help much in making the cake rise, | touched after the . last addition is T wdten- iti8.at least a menth old. 2. The eggs can be beaten, yolk and | mixed lightly. “In “peatng in" the two mornths or even jon Another made. after the first method, but it |done by continuously lifting it plan ia-tq take a cake will not keep as well. 3, The yolks |in the same way, getting into it all 2":1'_[“':1"!: heavy sugar sirup, then last thing before it goes into the pan. to top. A 6t it in the cake box with a jell The cake made in this way will be the | When baking cakes, to prevent loose flour,| Water or the moisture from the ap- butter to a cake: 1, The butter can sing only what clings to ples keeps the cake from pecoming be worked into the flour with the To seed raisins for a cake i e made. in this way. it Eives, for Aen.minutes, bour Off the wafer OOQKEOAOHES v odw Riffer’s Catsup, 2 bottles UNEEDA BISCUITS, pkg. . 7c Baker’s Cocoa, %2-b. can .. 25¢ Maine Style Corn, 3 cans . . 25¢ Challenge Brand Milk . . . 19¢ Orienta Brand Coffee, 1-b. can, 33¢ QUAKER OATS, pkg. . . 12 Fancy Sliced Hawaiian Pineapple, largécan . . . 35¢ Laura. A Kirkman inti top (also covered -with the cress|. Dainties for the Tea Tray. leaves) and press together. Now cut My readers are ‘donstantly asking the sandwiches into smaller shapes. me to send them, persenally, recipes | A Cracker. Dainties.—Take-the thick for dainties suitable to serve on the “Boston” crackers which can be split easily, split, and soak these halves in tea wagon, and I believe there may be other women who have not written cold water for ten minutes. Then place them, wet, on a pan with a Have YOU Seen It? P ! | Esbape.lit "Stout"\(;lass;: ABattaactive figure is nota mpsterof size but of correct L The stout wo- nigp who are never spoken afagMstout” are those who give a fittle time and thought to proper corseting. Rengo~Bele. Reducing Corsets _ give thé wearer an appearance of slenderness. The exclusiveRengo™ Belt feature gives strength and support where the greatest strain falls—over the abdomen and hips. ‘They have the reputationof being “the most economical 1educing corgets ever devised.” Priced from $2 to $10 The Crown Corset Company 35 Fifth Avesue, New York Belt ‘l?educing Corsets Mosquitoes cannot live if" PREVENTOLs spray- ed. Thisis a simpleway to guarantee freedom for such help, yet who would like to have recipes of this sort. 1 am there- fore printing the following: Marshmallow Delight—Spread un- sweetened wafers lightly with jam (strawberry is perhaps the best kind) and place a marshmaliow in the cen- ter of each piece, then sprinkle with either chopped nuts or shredded co- coanut. Slip these wafers into a hot oven, on a pan, and leave just long ough for the marshmallow to melt 31_( it, spreads over the entirs S pYEINON Crackers.— together T3 oF aranulet { part of ground.cignamon. “Bprin- " this mixture ‘kly on-unsweet~ en g saltines;, Slip these.in e Thot ov§n. ofi”a.pan, and toast until the sugap.melts. 3 - e, 2 Feucrités—Beat the white.Gtone stiff froth and stir into it Tths of a cup of confatti ers’ r and half cup of chepped nut ts. Spread this on crackers, placeZhem on a pan and toast:in‘a hot o until brown. (This recipie will s d twenty crackers.) « egg to three- Egg- ateroress Sandwiches.—Cover thin_"Brustiéss, buttered slices of whits ‘bread with -picked-watercress and some -chopped chives. .Add a rather thick layer of the yolks of hard-boiled eggs whi¢h have. been rubbed through a sieve. Place an- other piece of the buttered bread on Things You’ll Like to Embroidered scrim curtains are charming and inexpensive at the'same time. Make the curtains.of.say ordi- nary coarse white -serim: edges ‘with--eoleg- cotton : crepe, the color depending upon the color scheme of the room. With mercerized silk thread or worsted embrdider small figures ip all r pattern, orto form a border, ag-shown To mhke. the figures just rdn your thread over:and} :nder the mesh of the serim. You b d thes® embroidered serim » economical, dainty and practical €ar " FIORA the summer. " (Copyright, 19217) 3¢ sugar and {- large lump of butter on each and bake for twenty minutes. Serve hot with a spoonful of jam or jelly be- tween each two halves. Egg Kisses—Beat the whites of two eggs stiff, then add gradually one- third cup of granulated sugar, beating it in. Now stir in one-fourth tea- spoonful of vanilla and drop this mixture by spoonfuls on buttered paper which has been spread over an inverted dripping pan. Bake in a very slow oven for a little over an hour. When the kisses are puffed up and well trugted-over (they must be hard enough on top to resist a light pressure with the finger) take them gpt to cool. 1 they are hard to re- ve from the paper without break- ingy hold the paper over strong heat for. & minute or two, then take oft the kisses' with a broad-bladed knife, SNyt . ons.—Put one cup of granulated sugar into a bowl and stir info 1t otie ‘egg_ white beaten light (but- not stiMy beaten). one cup of firely “chogped ".nuf” meats and one jlespoonful - . Mix well and bake oh %o‘r orn’d“b" in a hot et Biuen renrs balc -Stuffed . - es “In Soff "them s it in one the stone jor. Fill _meats which 2/ Tttle orange on a dainty | | Meat Pie With Potatp Crust. This is a good meat and potato ple: Chop some cold meat, removing the gristle and most of the fat; put it into an earthenware dish or a casserole, and to each cup of meat add onerthird cup of gravy or one-fourth cup of water and £ome 'pepper, salt- and a slige or two of onion. If water is used instead of gravy, add some butter. Spread on top potato crust made as follows: 8ift ‘wo cups of flour-and two tea. spoonfuls of baking ~powder - together, teaspoonful of. salt, put rtening and then |- 2dd one cup of cold masHed potatoes mixed with milk or water. Put it on a floured board and roll it carefully into a piece of the proper size to cover the top ¢f the baking dish or casserolc. Radishes Cooked With Steak. Radishes are usually considered good only to eat raw. Try the following when 3 recipe calls for mushroom Peel and slice some 1 madishes and ‘when you put your steak in the pan tum |. in the-sliced radishes and allow them to oook in the juice of the steak until they are quite brown. Before taking them out put In a generous piece of butter, reascn with salt and pepper. They can| scarcely be detected from mushrooms. ".." Soft Raisin Cakes. Rub one-half pound of butter anl ope- fourth pound of sugar into a pound of four” into which™ two teaspoonfuls of ‘ng powder have been well sified. It cannet flq.l:. waggle, jigsle, slip slide. RID-JID Ofpen End—Folding IRONING TABLE The lighetst “froning table ever made, with the utmost righlity and sturdiness. It cannot bend, break or collapse. Folds up and can be stored in any space that will hold an_ ordinary .ironing See it TODAY at— | The 1900, Shop (Salmon—1904 ‘Hales Co.) 707 12th Street N.W. Phone Main 7127 Labor-Saving Applianaps for th Home A complete line of refrigerators for all b e ol 'fiu‘h{l or immediace Moths feed on grease spots. Clean your clothes with Carbona Cleaning Flnid .REMOVES GREASE SPOTS avilho:’!h Injury to fabric or color. leans White Kid Gl d Shoes, 22 Satin Siiopers, Fine Laces, Festhare, Men's Neckwear, Carpets, Rugs, Uphol. stered Coverings, and all fine materlals. Cleans Talking Machine Discs— Purifies Tone Cleans Automobile Upholste.: wwriter T ‘Machine Cleacs Biams Koy Bpand Macyi N-B-C Cakes & Crackers, pkg., 15¢ POST TOASTIES, 9¢ SHREDDED | WHEAT,. Kirkman's Borax Soap, 4 bars, 25¢ 14c FRESH MILK, Quart . 12c Pint . 6¢c Karo Syrup, 1%21b. can . . 10c Wesson Qil--quart, 51c; pint, 28¢ CORBY’S MOTHER'SBREAD . . . . . . . . 8 Buy Ginger Ale and Near Beer by the Case—D-G-S Stores Deliver ‘Fancy Onions, 4 Ibs. for . . 23c Fresh Fruits and Vegetables Daily FOUNTAIN BRAND HAMS, Per Lb., 35¢ Sugar-Cured Smoked Shoulders, perlb. . . . . 156 Choice Breakfast Bacon, by the piece, perlb. . . . 29c Choice Rib Roast Beef, Ib. . 35¢ Armour’s Fancy Breakfast Bacon, 11b. pkg. . . . 486 Choice Leg o’ Lamb,1b. . . 38¢ Shoulder of Lamb, Ib. . . . 25¢ Breast of Lamb,Ib. . . . . 15¢ “Find the D-G-S Store in Your Neighborhood and Get - Fry some thin slices of bacon in sins, stir in @ very littlo milk and| ,Lessens Chewing Gum from all fabrice frying pan and pour this hatter over preserve :&c‘e of any desired| 20¢30c,60cand$1.00bottles. Alldrugsists the- bactin ter that Carbons Products Co., and serve on' & in small, m*-“-—‘”—‘:’. ' 'PREVEATOL) Mix_ thoroughly four eggs, halt. afAdd one teaspoonful each of ground nut- cup of milk #nd’a teagpoonful of flour.] and cinnamon and some currants or 1 . it; cook until-both sides ot | are well b d heated dish. & - -