Evening Star Newspaper, June 3, 1921, Page 30

For Auto, Launch and Camping Pa‘per Cups sand Napkins, Sani-Spoons (2 sizes), Paper Plates and Tableglaths, Par- affin Paper, for sandwiches; Soda and Lemonade Straws. Laces and Lace Curtain Cleaning MME. VIBOUD, Inc., Established 1853, WOMAN'’S PAGE i @ & NC O A Conscience Brand Mattress reaches your home clean as a new pin. Made of clean, new material, in a great sunlight factory, delivered in a sealed package—guaranteed clean and pure. Say “Conscience Brand” to your dealer and be sure of a sanitary, enduring mattress. —At dealers in” varieties to suit your purse. Conscience Brand Mattresses INTERNATIONAL BEDDING CO. Batminionz AND Ricuuonp 660~ S~ 5~ e | Cocoanut Oil Makes A Splendid Shampoo If you want to keep your hair in good condition. be careful what you wash it w Most soaps poos ontain This dries the hair brittle. a | Mulsified coc shampoo (which is pure and entirely greas less) is much better than anything else you can use for shampooing, as this can't possibly injure the hair. Simply water and rub it in. One or two teaspoonfuls of Mulsified will | make an abundance of rich, creamy lather, and cleanses the hair and scalp thoroughly. The out easily and re- prepared sham- much kali. the rmful too | moisten your hair with| particle of dust, dirt. | druff and excessive oil. The ies quickly and evenly. and es it fine and v, bright, You can get Mulsified cocoanut ofl shampoo at most any drus store. ad a few ounc. . 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. 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 anc hips. ‘They have the reputationof being «the mo:t economical 1educing corsets ever devised.” Priced from $2t0 $10 The Crown Corset Company 295 Fifth Avenue, New York Reducing Corsets (‘). The Star’s Household Expert Tells How to Use Fish, Meat, Vege- tables. Cheese and Nuts in Making Espe- cially Good Combina- tions With Bread. Sandwiches should be daintily made with thin slices of bread evenly but- tered. The butter may be used plain, slightly softened or it may’ be sea- *1soned and flavored with a little pap- rika, a little white pepper and a few drops of table sauce. A meat grinder is a labor-saving device when mak- ing sandwiches, for nuts, meats and fruits will all go through the ma- chine and come out ready to be mixed into the desired paste. If carefully apped in paraffin paper. sand- wiches will keep fresh for three or four When putting up sand- wiches, it is well to make two differ- ent kinds, some with the mixture moistened with vinegar or lemon juice, others without. for many per- ons cannot eat acids. Practically all meat sandwiches are extremely rich, and strong condiments are used in the filling, especially mustard and catsup. It is a good plan to include sandwiches. Nut Bread for Sandwiches.—Be- cause of the difficulty of cutting it i thin slices, nut bread has been little used for sandwiches, although its flavor and richness recommends it for that purpose. A new kind has all the advantages and none of the disadvantages of the old. To make two small loaves, mix well a pint of cold water, three-fourths of a cup of molasses into which a heaping teaspoonful of soda has been beaten.| one and one-half cups of white flour, three cups of entire wheat flour. a ful of shortening, either or butter, one cup of broken English walnut meats and a tea- spoonful of salt. Bake for three- fourths of an hour in a moderately hot oven. Colored Sandwiches. Chop fine a quantity of boiled ham and mix it in proportions of two to one with sour pickle, preferably cucumber, well chopped. Trim the crusts from thin s of white bread, butter sparingly and spread the mixture between the Sunday Night Tea on the Chafing Dish. “Please publish some chafing dish recipes for Sunday night teas,” writes a reader of this column. “Now that the weather is warmer our friends motor to see us on Sundays. and I'd like to cook them some little chafing | dish suppers!” | Try some of the following: i Lobster Newburg.—Melt three ta-| blespoons of butter in the chafing dish, add one can of lobster and Jlef} heat well. Then gradually add two cups milk, half teaspoon salt, a dash! of cayenne and one tablespoon of | cornstarch which has been dissolved in two tablespoons of milk. Stir con- stantly as you add these ingredients. Cook until thick, then add one well beaten egg to the mixture just before serving. Eggs Supreme.—Put one tablespoon of butter into the chafing dish and add { one tablespoon tomato catsup., one teaspoon Worcestershire sauce and! one tablespoon of mushroom catsup. | Now add half teaspoon salt, a dash of jcayenne and four eggs which have! ipreviously been hard-boiled and cut| jinto strips lenzthwise. Pour this, I mixture over buttered toast. + Creamed Shrimps.—Blend together |in the chafing dish two tablespoons of | butter and one teaspoon of anchovy| paste. Add one can of shrimps, let{ heat well and then add half cup of HOME ECONOMICS. ’ BY MRS. ELIZABETH KENT. before their real menace was under- stood, hated flies, and took much care to get and keep free from them. Now that we know how serious a pest they are we must make a greater. but a different effort to get rid of them. We do not like, as housewives of an earlier day did, to close our rooms all the long summer days, with blinds, shutters and shades; we have too much respect for the health-giving powers of light and air. Therefore we must have screens, the house open, yet protected. Fine wire screening in-frames fitted exactly to the windows and screen doors are the best. For such screens a very useful rack can be made and kept in the cellar, to take care of the screens through the winter and the storm windows through the summer. Adjustable slide screens of variou sizes can be bought, and are next best probably to screens of full window size, although they limit the opened space very greatly. Netting sufficient. 1y close woven can be bought and tacked on the outer wooden casing of the window so that the window {tself can still be opened or closed. Netting wears out quickly, easily and is not much use un! firmly fastened with ge-headed tacks, at frequent intervi Never- theless it is a good deal better than nothing, and should be used where more expensive and permanent screen cannot be had. For pantry window: where food is placed to cool, cheese- cloth is the best screen, as it keeps out dust as well Screens should be b: whiskbroom and wiped all over care- fully with a cloth wrung out of kero- Sene, not water, to prevent them from rusting. (Copyright, 1921) 2 e N Careful housewives, even in the days I Lffrcienf ousek Laura. A.Kirkman itoast. 1 | . English Monkey.—Mglt slices. The bits of green pickle give both coldr and flavor. You can place:a let- tuce leaf in each sandwich and add some salad dressing to the milxture in Place of butter. It is best not to.put in the filling until Just before you are ready to serve the sandwiches. Minced Chicken_Sandwiches.—Mince the chicken very fine and add to each cup of the cold cooked meat one chopped hard-boiled egg. half the quantity of shredded lettuce and suf- ficient " bolled dressing to form a paste. Spread between thinly but- tered slices of whole wheat bread, remove the crusts and cut into any preferred shap Bacon and Egg Sandwiches—To three slices of broiled bacon add one hard-boiled egg, cutting all into small pieces. Mash two tablespoon- fuls of baked beans to a paste. salt to taste and add a dash of cayenne pepper and a teaspoonful of meited butter, then pour the drippinggifrom the bacon over the whole, ing thoroughly. To this add twoifatle- spoonfuls of mustard vinegarsfrom mustard pickle, or the same amount of mayonnaise dressing. This mak a most delicious and appetizing: fi ing for sandwiches. Egg and Anchovy Paste -Sand- wiches.—Beat one cup of butter until creamy and then add to it the yolks of two eggs, which have been cooked and passed throush a Mix well with one teaspoonful of made mustard and one teaspoonful of anchovy paste. Add pepper or paprika, use fresh bread and have it cut a little thicker than us Oblongs or triangles are the shapes, as the bread cuts to bett advantage. Egx and Lobster Sandwich. i Chop the hard-boiled yolks of four | eggs and the coral of a lobster; add | tablespoonful of butter and mix to paste; season with salt, cayenne and lemon jui Slice white br very thin. spread with the mixture, place a crisp leaf of lettuce over each slice, cover with another slice of but- tered bread, cut the sandwiches in halves and serve on a napkin. Cheese and Olive _Sandwiches.— Work a cream cheese soft with but- ter and cream and add to it half as much bulk of ripe olives chopp fine: season to taste with salt and white pepper or paprika, and spread the mixture on buttered bread, cut in thin slices. This is especially good on whole wheat or Boston brown} bread as well as on white bread. reen Pepper and Pimento Sand- wiches.—Cut five slices of bread on fourth inch thick lengthwise of the loaf; spread three slices sparingly with- butter on both sides and two | slices on one side. Chop some green peppers and pimentos and aist with mayonnaise dressing. Spread, this between the bread, having two | rich top-milk which has previously| been mixed with the yolks of twol beaten eggs. Stir a few minutes un- til thick and pour over buttered toast. Tongue Savory.—Put the contents of a small can of tongue through the foad chopper or dice it finely by hand. At the supper hour take it from the refrigerator and put it into the chafing dish with three table- spoons of butter, two cups of rich milk_and two tablespoons of flour which have been mixed to a paste with™a very little cold water. Season with salt and pepper and sefve on spoon of butter in the c 3 add half cup of American Ccheese finely diced and cook till cheése is melted, stirring constantly. Then add one cup of top-milk in which ome cup of stale bread crumbs have ! heen soaking for about ten minutes. Beat one egg slightly and stir it into the mixture, seasoning with half teaspoon of salt and a dash of cayenne..-Cook several minutes after adding egg. then pour over buttered cr: In the above recipes I have men- tioned anchovy paste and mushroom catsup. These flavorings are not car- ried by many grocers and if any reader of this column cannot procure them I will gladly send her the ad- dress of a firm from which she can buy them by mail. if she will ‘send me a stamped, self-addressed en- velope. I cannot mention the mames of s firms here, for that would be advertising. ers. j tablespoonfuls of honey and one of | sponge sake makes a sandwich of ex- R St i dtis | Caridis thiaid g % G _STAR, Health and Thrift in the Home DELICIOUS SANDWICHES FOR ' |7 PICNICS AND HOME MEALS layers of green pepper and one layer of pimento. Press the slices together and fold them in cheesecloth; press under a weight for half an hour or =0, cut down in thin slices and ar- range on a plate covered with a doily. Cavier Sandwich.—Wash the con tents of & can of caviar under run- ning water, season with lemon juice and pepper, spread on thin slices of buttered bread and over it lay thin slices of hard-boiled eggs. Brown Bread, Cheese and Nut Sand- wich.—Cut some Boston brown bread into ‘thin slices, butter them and fill with a mixture of cream cheese, ground nuts, a little lemon juice and enough olive oil to hold the ingredi- ents in a soft paste. Tomato Sandwiches. Take Some crisp new tomatoes, slice them evenly and spread over them some finely minced celery and mayon- naise dressing. Place this mixture between triangles of homemade bread. ucumbers may be used in place of tomatoes. Finnan Haddie Sand ready some of the cookes ned, boned and flaked, and mixed to a paste with salad dressing. Place & small leaf of lettuce on one slice of buttered bread, spread with the fish and then cover with another buttered slice. Press gently together and cut cach sandwich in two. Ginger and,Nut Sandwiches.—Chop cup of ginger very fine and blend h it enough thick sweet cream to make the mixture of the right con- sistency for spreading. Put the fill- ing between thin slices of buttered bread. You can make another ex- cellent ginger filling with preserved inger and candied orange peel. Chop Caual quantities of the two ingre- | very fine and add enough! sirup and orange juice to make - mixture spread well. Nuts and prescrved ginger are another de- licious combination. Chop the two together in equal quantities and in a little light brown sugar c<ream to moisten the whole. Cherry and Almond Sandwiches.— Use equal quantitles of almonds and preserved or candied cherries. Chop the cherries fine and pound the al- monds into a paste. Mix the two preparations and add a teaspoonful of almond extract and a little cream. Honey Sandwiches,—These are made by combining dates and raisins passed i through a food chopper and by add- ing to each cup of the mixture two th and orange juice. Chopped nuts can be added. ~Another good sandwich is made by running dates and nuts through a food chopper, half as man dates as nuts and adding to each cup-! ful of the mixture a fourth of a cup of maple sugar and a small amount of cream. Quinec or Currant Jelly Sandwiches. —Quince jolly mixed with a few shredded mint leaves and spread on thin buttered slices of bread or stale cellent flavor. - Currant jelly mixed with nut meats also makes a good combination. Chocolate ~Sandwiches. — Melt two squares of chocolate and when the sirup is partly cool add one-half cup of brown sugar and two tablespoon- fuls of cream. flavor with a teaspoon- ful of vanilla and add chopped nut ats until it is of the right consist- . Use the mixture as a filling be- een very thin slices of bread or slices of toasted sponge cake or any loaf cake. Nut and Raisin Sandwiches. Pass equal quantities of nuts and raisins through a food chopper, then moisten with orange juice before spreading on the buttered bread. Maple Sandwiches. —Cut an equal number of slices of white and gra- ham bread, butter them and fit to- gether in pairs, fill with maple cream made as_follows: Cook together one pound of maple sugar, half cup of water and a half teaspoonful of cream of tartar until a little dropped in cold water forms a soft ball; cool and when beginning to stiffen’ beat until thick and creamy Various fillings.—You can use marsh- mallows for sandwiches by heating them in the oven until they are soft. Another good filling consists of thick strawberry preserves into which you have worked a tablespoonful of pine- apple-fwice and enough fresh grated cocoanut to make a pastry. Rich mar- malade, such as peach or apricot, can be mixed with nuts and used as a sandwich filling with plain thin slices of sponge cake used in place of bread. Peanuts mixed with fruit make a good sandwich also, with a filling of chopped dates, figs, lemon juice and ground nuts lightly mixed with tart} jelly and spread on buttered bread. Candied fruits are used, but often the sandwich is a bread -cake, more of the angel food cake variety, filled with fruits and moistened with cherry juice or the liquor from preserved Dineapple or peaches. When sandwiches are made with bread. they will be more attractive if you trim the slices carefully round the cdges and cut them into squares, WASHINGTON triangles, rounds, finger lengths or fancy shapes. Jtay Crisp mn Milk These large, thick, golden-brown flakes are especially deli- cious because of their Rich Corn Flavor brought.out by our special toasting | process —and are relished and old alike. JERSEY Corn Flak ore than breakfast food. Theyem ‘:nr;xcc‘lll’::t JERSEY time of the day. Look for th seal. o big to fresh. . The Popular Rose.. . The milliners have usurped nature in the manufacture of roses. One goes to a little gray salon instead of a fragrant garden for the flower to be worn in the brillient hours of gayety. There is a distinct differénce be- tween flowers this season htat sa- Vors of th eclass distinction set by na- ture. Field flowers, common, ordi- nary upshoots of the ground, are kept for morning hats, for simple after- noon frocks, for garden hats of straw, A _YOUNG GIRL WORE THEATER A LARGE RED IN HER BLACK HAIR AND ONE ON THE SHOULDER OF HER BLACK TAFFETA DRESS. otherwise trimmed with blue taffeta ribbons. Roses are kept for the un- Covered head in the evening, the shoulder or the waist of a low gown, for garlands about the tulle frocks of youth, for coquetry when black lace gowns are worn with black slippers having red heels. The milliners are rioting fn flowers. They find a demand for the acoessory that has long been neglected. Sober ribbon, the huge plumage of gawky African birds, the tortured feathers of barnyard fowls, the exotic plumage of rare birds usurped the ancient fashion of flowers and kept fashion in its} thrall for years. i As_prohibition has caused every' one to want a drink, to break the law and glory in doing it, so the law against the wearing of paradise feath- ers created in women the intention to wear these things at any price. Flowers were ousted through the con- trariness of human nature. They were easy to get, there was no law against wearing them, therefore no one want- ed them. France insisted upon paradise as the fashion. for America and our women chased one paradise spray with the strength and energy that could have been given to a better cause. France probably delighted in making the forbidden feather the fashion. It was due to her sense of humor. This is why she puts grapes on the hats and gowns she sends to this country. An American officer once said that France is so determined on liberty that she goes in the exits and out the entrances. i This attitude of individual liberty was shown when the French people‘ took down overnight the blocks of| wooden stands erected for politicians and their friends on the Champe Elysees for the victory march past on the 14th of July, 1919 What amuses them most about the American people is their obedience to all kinds of prohibitions. They ' amuse themselves, therefore, with of- fering us means of disobedience. Nothing so starts their wit as for us| to call America the land of liberty.{ And Americans smile with them! Well, regardiess of politics and ra- cial characteristics, the law of fashion has brought in roses. They are worn in' curious and charming devices. The sketoh shows how one young girl found in them a way to make a black taffeta evening gown agreeably con- spicuous. She put a milliner's rose in her hair, another on one shoulder. The effect was brilliant. It is not given to every one to wear red roses with a pieasing re- sult. Good judgment must determine the path to take. If the red rose can- not be worn there is the pond lily, the black velvet pansy with a yellow cen- ter and the flat open rose of gold cloth. ¢ Banana Sherbet. Put three cups of sugar into a pa: add one and one-half quarts of cold water and dissolve over the fire. Re- move from the fire and add the strain- ed juice four lemons with four | diced bananas. Freeze and when the | mixture begins to stiffen add the | stifly beaten white of one egg. Con-, tinue freezing until done. by young and deligll:tful dish for any - blue JERSEY : The package is triple- b sealed and moisture-proof keep the contents al D. ©, FRIDAY, JUNE | 192 WOMAN'S PAGE CLOVER BLOOM BUTTER, Lb. 34c Fresh Cream Cheese................Lb, 2Ic; ! Ib., 13c Eagle Brand Milk.....22c ChallengeMilk........16c Tall Can Milk.......12%2c Instant Postum.......25c and Beans and o lb' 180 All Soups, Can... IOC All Size Cans Post Toasties or Kellogg’s Corn Flakes. . ............10c Grape Nuts...........16c Shredded Wheat......14c Heinz Baked Beans..............Large, 15¢c; Small, 10c Deliveries of Ginger Ale and Near Beer by the Case Argo Salmon............................Tall Can, 35¢ Fancy Sliced Hawaiian Pineapple. . ... .No. 2/: Can, 33c Orienta Coffee,Lb.Tin,33c Baker’s Cocoa........25¢ 10 Pounds Palm Olive Soap,3Bars25¢c LUX ................10c All Laundry Soaps.......................4 Bars for 25¢ Best No. 1 New Potatoes...............Per Pound, 3%c Campbell’s Pork Regardless of Price, Our Meats Are Always the Best To Be Had Kingan’s Fancy Sliced Breakfast Bacon, Lb. Pkg. FAND’S Auth’s Sugar Cured Mayoannie Bacon, Whole Strip, Lb... Sugar Cured Smoked Shoulders, Lb............. Rib Roast of Beef............Lb, 35¢ Pot Roast of Beef.............Lb, 25¢ Lard (Bulk) Per Lb,, 13%c A Fresh Supply of These Fine FOUNTAIN BRAND Not the cheapest but the best for less—finest flavor—perfectly cured— hickery smoked. A splen- did saving to bake or boil whole. Per pound..... 27c 18¢ SHin Its popularity proves the quality of = Gelfand's Mayonnaise D-G-S Stores have 25 ?te large jars. It’s Simply Delicious There is certainly no use to bother with home baking when you can buy such cake as - CORBY CAKE “There are varieties enough to suit every taste; in size and character meeting every require- “meat of individual, family, or high social function. When you serve Corby Cake you are serving the purest and richest. “Pure as Mother Made It On sale at all our Stores—Fresh from the ovens CORBY BREAD lives -up to its high reputation—every day in every loaf—for 100% Purity and 100% Nutrition by Bread is scientifically made—every ingredient is selected under scientific tests; and tfiégpfbcess of making is a scientific process—developing ALL the gluten content of the flour. It Is the Bread That SATISFIES from the ovens to all our stores three times a day “Pure as Mother Made It” Delivered Hot '