Evening Star Newspaper, May 19, 1921, Page 31

30 o A oS PAGE ‘D. €. THURSDAY, NMAY 19, 1921 TAG Your Délight Begins ; The Moment fhe : Can Is Opened WILKINS PEREECT BLEND Do away COFFEE ROASTERS with WHOLESALERS . i RN 1 HWILKINS C9 ) 10 1Y il ii SEEN IN THE WASHINGTON SHOPS BY ELENORE DE WITT EBY. Attractive sport costumes are taking pre-eminent place in the shops now that warm weather has turned our thoughts toward all forms of outdoor exercise. Of course, the materials most favored by fashion are being turned to the new use, so that bril- |liant silks, satins and crepes which | were developed into stunning evening creations in the winter are now scen as smart scmi-tailored skirts and blouses. Sweaters, cither of silk or wool, always form an important item in the sporting outfit. and the range for selection is especially wide this 1scason. However, the sweater Ccos- tume which has just been placed on display in some of the leading wown establishments will probably over- shadow the separate sweater in hopu- larity. It is much cooler and more con- venient to have sport skirt and sweater combined than otherwis: and then, too, it is the “dernier cri. A pretty model is sketched. There is l. foundation bodice of Quaker gray crepe de chine and over it a loosely fitting blouse of coral-colored silk crochet. This-has short kimono sleeves edged with gray and a rounded neck opening down in the front and fin- ished with gray crepe de chine piping. A narrow band of crepe also serves to I the work and bother of a coal fire to heat water in hot weather. sured of abundant hot water the You can be as- ‘| in paper cartons has bee charming and unusual one is illus- trated. The bodice is of taffeta and is cut so that it crosses at the front, forming a v neckline, and fastens at one side with a rose. A small corded inset at the obposiie side causes the bodice to fit quite tightly in basque fashion. The short sleeves are of white lace. as is the voluminous over- skirt. Th tands out over the hips and the cording is hidden by a nar- row ruffled edging of taffeta. A wide band of lustrous white satin ribbon circles the overskirt further down and a rose placed carelessly on one of the folds adds a dainty touch of color and corresponds with that on the bodice. The underskirt is of taffeta, slightly draped. The hat sketched is a dainty bonnet model of pale flesh pink georgette. A band of Alice blue velvet ribbon bo: ders the brim, one edge being s.wn to the georgette and the other re- maining loose. A cluster of deep red roxehu:.; and some bluc velvet stream- ers add a charmingl ictures touch of trimming, © Plcturesaue The Individual Touch. If vour time is limited there is often wisdom in prepared food products, the number of which in present-day groceries is legion. But there is also wisdom and £ood Judgment in adding little individual touches to these prepared foods to add to their flavor or to disguise the fact that they are not homemade, The amount of prepared mayonnaise [$old in the grocery stores is constantly on the increase. Women who at first ing that they could detect e between homemade and prepared mavonnaise, are being won over to the sort that comes in bottles. It is quite possible to change the flavor %0 that no one would suspect that had not made your own. The addition of a little lemon juice is a good idea. especially if vou are using the mayon- naise on'a sweet salad, on bunana salad, pineapple salad or apple salad, for in- stance. Some people like the flavor of vinegar | better than lemon juice. The addition of a very little taragon vinegar adds distinctiven Thix goes well with fis salads—lobster, crab and other shell- fish. A little mace. mustard or onion juice might be advisable in making dif- ferent sorts of salad. The sort of cake that can be bought a great boon to many busy housewives. Some you do not have time to make but vou do have time to make icing or filling. ~ Then vou can buy the ready- made cake, split it in two. add the filling and then cover it with lcing and you have a cake that has all the earmarks of thé homemade sort. There are prepared cake flours, some of which require only the addition of water in order to make a batter that will make excellent cake. These are good, but if vou add milk in place of water. an extra egg or perhaps a little butter you have a cake richer in nutri- ment and mere flavorsome. Then, too, you may add flavoring extract to vary HOME ECONOMIC Kitchen, pantry, S. BY MRS. ELIZABETH KENT. bathroom and bed- room are more and more finished with white paint and nothing is fresher or more homelike if it is kept clean, but nothing is more grimy and un i gather and spot and deface dust and grease are allowed pleasant to smooth surfaces or choke and blacken cor- ners and cracks. White paint should be dust larly with a soft, clean. dry ed regu- cloth. But once discolored, it can be cleaned only gritty the paint or whiting by washing. cleansers discolor or Therefore with very dry with a clean cloth afierward. Feor corners a sharp-poin painter's brush is excellent, the long crack where two meet a small handbrush used sidewise, 1i dirty that a powder must be is often the case on window cven if it does remove som: paint. use three to five water. wa wipe at once. jwhite docrs use a warm water and wipe the dren can be trained to use { handlcs. which are le necy hab of ry scrubbing. It is to cultivate in all the the family. one should the wood dry with a clean cloth at once. that will Yellow soaps or remove a white soap hot should he used and the surface wiped immediately water ted stiff and for surfaces be is so used, as casings. e of the tablespoon- fuls of powder to a small quantity of h with a brush or cloth and To remove dirty finger marks from white soap with surface Chil- the door do not show soil %o badly as the white paint. and which likely to be injured by the a good members save somebody a deal of hard work is apt to be a good deal o in the dirt on the woodwork in the cleaning water. (Copsright, 1921.) Mix thoroughly one¢ cupful In kitchen and pantry. where English Raisin Cookies. [ . a little ammonia powder should be dissolved of lard. “Lovekin™ way. with gas, economical. too. The Lovekin entirely automatic—it lizhts itself. | Buy it from your plumbers’, cr the Gas Ccmpany. Write for Bocklet. Get the Facts. the flavor of the cake made of these!one « prepared cake mixtures, fee. wel baking powder. two cup Boiled Chicken With Sauce. Clean a chicken and cut it into por- tions suitable for serving. Cover it with water and bring it to a boil. add bunch of one level nutmeg two chopped onions. one chopped parsley and one stalk of chopped celery.” season to taste and continue boiling until tender. Remove the pieces of chicken and use the thoroughly and drop onto slightly greased pans in a moderate oven. The not require greasing after lot of cookies are baked. GRAY CREPE | Thi Washington Gas f Light Co. 419 Tenth St. Distributors SPORT COSTUME OF DE CHIN AND CORAL CROCHET WORK. SILK gather the blouse around the hips. The entire skirt is of gray crepe with a cuff hem of crochet work. The light quality of the silk, combined with the alry crochet openwork, renders the costume admirable for summer wear. An attractive separate Sport cos- tume seen consists of black and white flannel skirt. a white silk blouse and broth in making the following sauce: Put two tablespoonfuls of chicken fat in a pan. mix well with one ta- blespoonful of flpur and add the chicken broth very gradually, stirring constantly. blend the well beaten yolk of one egg with the rest of the sauce. Cook until thick. Serve with the chicken, Sponge Cake Lemon Pie. also makes a delicious cake. Make a good. rich pie crust, on the bottom of a pie pun tu the pan, and bake by itself. Meringue Strawberry Pie. P of brown sugar. one cup of granulated sugar. one cup of cold cof.- of stewed raisins. beaten cggs. one teaspoonful of two teaspoon- ful of soda. one-half teaspoonful of one-half teaspoonful of cin- namon and three large cups of flour, or enough to make a stiff batter. Mix from a spoon and bake pans will the first is recipe place it rned up- side down, put some fork holes in the up _from . When baked a light brown turn the crust onto Icrust to keep it from raising a plate and it is ready' to fil ). Have Ty T e AT P At i Hnl’nb?fiill’;}:;i:y.x{:'xl 'm]” Hm’mn Draws the Air Clear Through Electric Vacuum Cleaner ® The Only Grand Prize Winner The Eureka was award- ed the Grand Prize, the highest possible award for Electric Vacuum Cleaners, by the Panama-Pacific Inter- national E x p osition, San Francisco, and at Brussels, Belgium, 1920 Milan, Italy, 1920 Amsterdam, Holland, 1220 For Free Trial, Phone Ma‘n 955, 956 If you are mot in every /) way satisfied with it, after ost rigid test, motify us and we will cheerfally take it back. But if you decide you simply canmot get along without the cleaner, them you may keep it and pay 3 down as your first payment the 1 3 ONLY $3.50%%% Then You Can Pay the Balance in Small, Easy Monthly Pay- ments—30 Davs Between Payments OUR EASY PAYMENT PLAN places the GRAND PRIZEB BUREKA within the reach of all_ORDER NOW—have one to use and pay for it later on in CONVENIENT EASY MONTELY PAY- MENTS. If you decide to Buy after you know you are g led the “GRAND PRIZE” for electris vacuum cleaners at the Panama-Pacific International Exposition, San FPrancisco. 4th This Great Special Offer Expires June MAKE YOUR RESE N E. our or one Main 955 and have a‘Grand Prize Bureka Electric Vacuum Cleaner reserved for her, FREE COUPON OFFER Potomac_Electric Appliance Co., 607 14th St. fnen. Absolutely free to me send at once the details of free trial offer and casy payment plan. Gem! your great Write us today or telephone us, and we will give you the full details of this great special offer. You can get a cleaner on free trial this very day. PAY YOUR ELECTRIC LIGHT BILLS HERE IBotomac Electric Appliance Co. 607 14th St. grmms e w Electric Building, &ton Railway 14th and C Sts. N.W Experienced Advertisers Prefer The Star ‘ [ 4 plain. snugly around passing through a slash in the other to form u fastening. A lavender feit hat secn would be especially effective with the black and white combination of skirt and sweater. irather a wid ilined with white DAINTY. N PINK GEORGETTI ALICE BLUE VELVET. into a braid circles the crown. and a rge white wool tassel forms the only a black fancy weave sweater. skirt is made in alternate black and white panels, the black ones belng |spoonfuls of flour and beat again, add GRADUATION FROCK OF WHITE TAFFETA AND LACE. accordion pleated and the white ones A wide pleated girdle fastens the waist, trimming. Graduation frocks are, of course, the the daxe & vary . ¥ 1 sheltering brim, out- : wool stitching. A band of white wool strands twisted ET OF FLESH TRIMMED WITH The| Put one cup of sugar into the yolks ready one quart of two eggs and beat, add two table- strawberries sweetened to one cup of milk. fold in the stify| beaten whites of two eRgs. being care. | ful not to heat the entire ineredients | wfter the whites are added. The whites | Fise to the top while baking pad" faven a #ort of meringue, 5o that the pie is really as good to look at as to eat. the tops of the berries of two well with sugar. the eggs. Frozen Strawberries. Crush two quarts of ripe strawber- ries, then add the juice of two lemons and a pound of sugar, and let it stand for an hour in an earthen bowl. Pour over it one pint of water, stir until the sugar is thoroughly dissolved, turn: into a freezer and freeze. A > mirror will reveal to you Luscious Cherry Pie. after 2singGouraud’sOriental After putting in the bottom erust Cream for the first time. of each pie thorough spoonfulx of flonr ¢ mix two table- with one cup of | v and sprinkle half of this over bottom crust. Thix prevents the | soukingz of the lower crust. Then add | the cherries, generously sprinkling the | rest of the sugar and flour on top of | the cherrles, put the top crust on und | bake until brown. ! New York Gouraud’s Every dayisa*“national wheat day.” Most peo- ple do not eat enough wheat—the food of health and strength. But be sure you eat the whole wheat. Shredded Wheat is 100 per cent whole wheat made digestible by steam-cooking, shredding and baking. It is a builder of muscle, brain and bone. Eaten with milk for breakfast it puts you ‘‘on your toes’ for the day’s work. Delicious for any meal with bere ries or other fruits. Two bis- cuits make a nourishing meal. one end The hat has { the crust with the berries and cover with the whites beaten eggs sweetened Leave in the oven just long enough to brown the wiites of Send I5c. for I'rial Size FERD. T. HOPKINS & SON Oriental Cream A National Wheat Day of freshly picked taste, fill UM WA MLV W L (WAL N N USe. Leura. A Kirkman Bake More Cookies. A cookie is not as delicious as a slice of cake when eaten by itself. But a cookie is as good as a slice of cake when eaten with a dish of fresh or stewed fruit. What could be more delicious than one of the following combinations: A cookie and sweetened strawberries, a cookie and sweetened stewed rhu- barb, a cookie and stewed prunes, a cookie and apple sauce which has been sweetened and flavored with cinna- mon. a cookie with sliced and sweet- ened bananas and oranges? The housekeeper should take this fact into ‘consideration and serve cookie-and-fruit ‘desserts now that the warmer months will bring her fresh fruits of all kinds. B But what kinds of cookie shall she serve? 1 would advise her to make her choice from the ranks of the drop- cookie. Drop cookies take a shorter are equally as delicious. Try some of the following. Ginger Drop t Cookies.—Put mixing bowl one. cup light lated sugar. one-half cup cold water, one beaten egg. two-thirds cup mo- lasses. one large tablespoon ginger and one heaping teaspoon soda which has been sifted with three and one- half cups of flour. This will make a Stiff batter. Drop on buttered pans by heaping teaspoonfuls one inch apart and bake in a hot oven for about ten minutes. This reelpe makes two dozen and a half large cookie. Peanut Drop Cookies—Cream to- A Pretty Profile. In talking about the profile and the possible measures that might taken to improve it. we have em- phasized such things as changing the style of hair dressing so as to adapt it to the face, and keeping the skin fine and clear with color in the cheeks. Color plays an enormous part in making the profile nice looking or V. since it gives a becoming s and softness to the side be But one point we have never talked about to any extent is the very gr importance of holding the head weli The profile is not only forchead, nose and ‘chin—it is also the top of the Ihead and the line of the back of the {head, which can make or mar one’ whole appearance, and_the line rur ning down the back of the neck. The shape of the hcad can alway be modified or altered by the way th hair is combed and a flat line round- ed by placing the knot of hair at the most becoming point. These things to be studied out carefully with the aid of a couple of mirrors line is good or bad according to the way the head is held. Hold it” high—not" stifly high. but casily. naturally high.” The chin should be up and out a trifle. This For the chin VINEGAR, SALT AND SP! . \in, SPICES & MUSTARD BALTIMOREMO, N S A Q RN AR WAL VA W W N N VN e \ Cfficient . time to make than rolled cookies and | into a| brown | SURAr; stir in two-thirds cup of granu- | LRI Rt Il MCCORMICK & C gether one-quarter cup of butter and one-half cup of sugar; add two beaten eggs. one cup flour which has been sifted with one teaspoon baking pow- der and one-half teaspoon salt. and last add three-quarters cup of shelled roasted peanuts which have been rather coarsely chopped. Mix well and bake on a buttered cookie sheet for about twenty minutes in a medium oven. This recipe makes two dozen cookies. It should be dropped by tea- spoonfuls on the pan, one inch apart Fruit Drop Cookies.—Cream together one-half cup butter and three-quarter cup sugar; add one beaten egg. one- quarter teaspoon soda disolved in three tablespoons sweet milk, and | one and one-quarter cups of flour. | which have been sifted with one- half teaspoon each of ground cloves. ! cinnamon and nutmeg. Mix well. then | stir in one-half cup of seeded raisins | and one-quarter cup of dried cur-; |rants, both of which have been put i | through a food chopper This will | make a very stiff batter. Put on a buttered pan in one-half teaspoon- fuls and bake for twenty minutes in | a slow oven. This recipe makes two I dozen and_a half small cookies. Walnut-Chocolate Cookies. — Cream | | together one-quarter cup of butter | jand one cup sugar: add two beaten [ eggs. one teaspoon vanilla. two squares of chocolate melted, three-quarter cup flour which h been sifted with one-quarter te | | 8Poon salt. Last, udd one cup walnut | | meats chopped finely. Drop by spoonfuls on a buttered pan o apart. Bake for ten or fifteen minutes }m a good oven his recipe will ] make two dozen cookie again is a matter to be studied with | the aid of a couple of mirrors, for overemphasis apt to look ridieu- ! {lous and the difference between that {and real grace is as slig impertant. A good the chest as high draws back the shoulders. good line down ihe hack of ik | #nd helps throw the head into j tion is toas it plan iz to hold ' s possib ’ _ Drop Finger Cakes. | Combine on alf cup of milk. one-half cup of mola 3 {fourth cup of sugar. two tablexpoon- fuls of melted fat, two spoonfuls of ginger and one teazpoonful of soda disxolved in a tablespoonful of vine | gar. Beat until blendwd. sif and stir the ]Alexandiia Market Co. | Alexandria, Va. ELK GROVE BUTTER. .. '45& e 5 MAYONNAISE DRESSING FOR SALADS OF ALLKINDS CONTAINS FRESH EGGS, OIL, ICES. i/ 0y 2l flavor and creamy thickness are irresistible. Try BEE BRAND MAYONNAISE today —rich with eggs and oil — guaranteed absolutely pure. Its delicious “nutty well ke a thick bat drop M‘fl("\fllt in greased mufin rings and bake guick- I¥. Beautify s Complexioa < INTENDAYS Nadinola CREAM - The Usequaled Beastifier liquid mixture into it. Whe blandad add cnough flour b i Guaranteed to remove tan, freckles, pimples, sallowness, etc. \ treme cases. pores and tissues of impurities. he skin clear, soft, ?le.x;‘h,-.h le ing toilet counters. they haven' o ” , two sizes, 60c. ud~$l20. NATIONAL TOLST CO., No Waist W asted A faded waist is no longer a cause of dismay to the girl who always wants to look her best. For Tintex makes all those streaked, faded, unbecoming things prettier than when they were new. Tintex is the only safe dye for old and tender fabrics {for there’s no soap in Tin- tex and no rubbing is required. You simply rinse |# the garment in the tinted rinsing water. It can be done in a minute. Tintex is the original dye powder. Successful results, satisfied users, stretch back of it for years. If you have never used Tintex, buy a few packages in your favorite colors, today. Fashionable Colors RSttt ASuOETE ave tried WHITEX? The e Lo i estores 2o oigimal whizeness to silks and woolens that have turned yellow. 15cat all Drug and Department Stores On Your Vegetable Salads SE BEE BRAND MAYONNAISE. ” Large, wide mouth jar, 35 cents. Ask your grocer McCORMICK & COMPANY, THE BES Baltimore, U. S. A. >