Evening Star Newspaper, June 10, 1921, Page 28

WOMAN'S PAGE. THE EVENING STAR, WASHINGTON, D. C. FRIDAY, Claim and Challenge ! TEA ' CLAIM —1t is the most eco- | CHALLENGE — Compare it with any other tea on the market for purity and flavor. i Send a postal card, and your grocer’s name and address, for a free sample to Salada Tea Company, Boston, Mass. nomical and the purest tea. Everything for the Motorist LAUN-DRY-ETTE [ T55 % 2nb omiis wirmou~ s wamcin Y _ The Store for Things Electrical— OUR REPUTATION IS YOUR GUARANTEE. "TEIS machine does everything any other washing machine can do and more— it dries an entire tubful off clothes for the line in one minute. no_wringer needed. It doesn’t break buttons mor tear them off 4 eyes nor injure big. bulky comforts —doesn’t bend hooks snap fasteners. It dri It whirls them dry— and things you couldn’t possibly put through a wringer. in use. Approved by Good Institute. Find out abeut it. It has made good for six years. Thousands Housekeeping Get a Laun-Dry-Ette demenstration before you buy any machine. TRUNKS MADE TO ORDER CALL FRANKLIN 4856 TRUNKS AND SUIT CASES Broken Trunks Repaired "TOPHAM'S, 80 L St. N.E. (Formerly James S. Topham) Why. thousands of women like this new Electric Automatic Sewing Machine 1. Rest while you sew : Sewing is made a joy and a delight by this perfect, fine, smooth-running machine. Upstairs or down with one hand Itis traly portable. Take it when you travel. , As silent as the purr of a kitten 1t is so quiet and steady that it is actually soothing to the nerves. Sews the heaviest or sheerest materials One woman said: “1 sew everything on it, from rugs to most delicate silks.” No bobbins to wind Just put on a spool of thread, in an instant. ) No tensions to regulate 2. 5. 6. The machine automatically adjusts itself to recipe), and measure the Balmon Thi 9 ki i . (you will need £ it). N ngs You'll Like to aay size of thread, or kind of material. Siato's T Bechan tout whoss|| T clovés, one medium-size onlon sliced, B Make. .7. Built by Willcox & Gibbs ‘This means much to intelligent women. 60 years’ experience behind it. Attach to any light socket Sewu_ywhere. Any light socket. Direct or tlternatiog current. The only direet-drive A strong, beantiful stitch Three times as strong as that of the ordi- Women say “I simply love to sew on my FROM DAIRY PRODUCTS New and Old Ways to Use Cottage Cheese. Various Cream Cheese Dishes — Other Uses for Sour Milk. The making of cottage cheese suves milk. which the housewife may be unable to make use of in any other Wway. Made from skimmed milk, cot- tage cheese is very inexpensive and Wwholesome, but made from whole or only partially skimmed milk it is de licious. First of all, use only milk that is freshly soured, if possible. The new- er the milk, the better the result. The souring of the milk may be hastened by adding a small quantity of already soured milk to that which is fresh, or only just turned. When ready for Cheese-making, the milk should be a thick clabber. Break the clabber up into about two-inch squares, then pour on some hot water. Do not use boiling water under any circum- stances, because it toughens the curd. Usually about equal parts of water and milk will accomplish the result. Let the mixture stand until it has become quite cool, Arrange a double thicknes® of cheesecloth in a strainer and dip the milk and water, mixture into it. The whey will drain through, leaving the curds in the cloth. Lift the edges of the cloth, thus making a bag, and hang it up to drain until the liquid no longer drips. Do not allow this part of the process to con< tinue too long, for there is danger of becoming too dry. Then turn the curd into a bowl and work it with & wooden spoon until it is smooth and fine in grain. Sour or sweet cream may be added, if liked, but if. the cheese is not al- lowed to drain too dry this addition is not necessary. Add salt to the cheese to taste. It will require about one-half teaspoonful to each cup ot the curd. The uses for cottage cheese are many. For sandwiches it combines well with chopped olives, ripe, green or stuffed; chopped canned pimento: nuts, especially browned or walnuts; chopped raisins or . peanut butter, jams and jellie especially those of distinctiv® flavo: as grape or raspberry. Sandwiches with cottage ch ilings can be used in. place of t sandwiches in the daily lunch-box. Plain cottage cheese seasoned with a few drops of onion juice and a dash of cayenne pepper with the salt makes a pleasant change. Cottage Cheese Salads. Another good way to use cottage cheese is in salads. It adds just the right flavor and nutrition to many t g them good for | g Any time of the year i» a good time to reduce if one is much overweight, the v best of all. For & great num- ber u.("um foods used in any reduc- tion menu are the frésh fruits snd vemetables from the garden, -and these, of course are difficuit and sometimes expensive in the winter. But about this time of the year, and from now on for séveral mon the are producing fresh vege- tables, d the markets show unusual variety and not such high prices. Rhubarb, either freshly stewed or canned, is Bplendid not anly ss part of a reduction diet, but as & blopd purifier, asparagus is good as vege- table or meat substitute, green peas and beans are tempting and delicious, tomatoes are valuable if one does not overeat of them, and the most de- licious desserts are the strawberries and raspberries fresh from the gar- dens. The caloric value of these things is ouse; Laurs. A.Kirkman Moer Hints From Readers. K. M. G~—'Thank you for your printed list for the bride's tfousseau and household linen. Here is a cook- ing discovery my mother made: To increase thé quantity of whipped cream, add the white of one egg to the cream before whipping i Wife-Nurse—“My husband’s diet forbids meat and permits fish, but my problem in cooking for him has been that he doesn’t like fish! So I have had to resort to all kinds of experi- ments for changing the ordinaty flavor of the various kinds of fish. Here is a way 1 have discovered to ohange the flavor of salmon, and he tikes it very much: | but this particular period is perhaps | . fhcient “Pour the liquor from in of sal- fon (the liquor is not used in this one piece of thace, a very little all- spice, and “efiough -vinegar to cover them; let this mixture boil for five minutes, then pour it over the drained salmon, which has been broken into ‘small pieces, and -put in ® covered bowl. Let cgol, theh stand the bowl, Just as it is, in yout refrigerator for one or two days, when it will be ready for use. I call this dish ‘picked. salmon.’ It 1s delicious and does not tAste like salmon at all. I hope other women who must cook fish for some one who doe#n’t like the fish flavor will try it. Other fish Which have Deet previously fri in olive ofla any kind of solid fish—may be substi- tuted for the salmon ifi this récipe, 1 find, bt are, perhaps, not quite as delicions ss the saimon.” Young Girl.—"I often get up movie parties and whéh we return ifi a crowd to my Hhose, After the pie- tures, 1 ltke to cook something on the chafing dish. Here is ofé dish I have discovered and it's fine: Kidney Bean Dish.—Put one pound of cheege through a meat grinder and place it in the ice chest till ready to cook lunéheon dishes. Here are a few pleas- ing combinations: consisting of a slice of. 8, a ball of cottage chee and garnished with strips of pear salad, where the balls o cheese ar ed in the cavities of canned pears and the whole is gar- shed with pimento strips, and date fig salad, in which the fruit is stuffed with cottage cheese mixed with chopped nut meats. Cottage cheese may be colored a delicate green with pis- tachio when used for salads, and is very pretty when formed into nests filled with mixed vegetables. At a recent luncheon the saled course consisted of rich cream cot- tage chee: rved in cone shapes on lettuce leaves. Around the cones were placed small stuffed olives with the red tips upward. an olive being also placed in the top of each cone. On each little plate was a buttered sandwich cut in triangle shape. Cof- fee was served with this course. Ano hostess prepared the cheese by putting It through a finely per- forated ricer, so that it looked like a fluffy mass of spaghettl. This rested in a rather deep dish upon e mass of lettuce leaves, the edges of Which just peeped above the sides of the cheese like dainty frills of green, while the center of the cheese itselt was covered with a layer of sweet- ened strawberries. Cottage cheese served in a cucum- ber boat is a cool and appetizing dish on a warm day. Cut the cucum- ber in halves lengthwise, scoop out the pulp and fill the shell with the eheese, place it on ice and serve cold. To make cottage, cheese pie, mix to one large cup of dry cottage cheese one tablespoonful of flour, one egg, one-half cup of sugar and a little salt. Make thinner than paste, add some small lumps of butter and sugar and bake for twenty minutes. Te Use Sour Cream and Buttermilk. Spoonfuls of sour cream may be ed in many ways, in muffins. biscuits, cookles and salad . If a cup of sour cream is found in the icebox some of these warm mornings, use it for a dressing for the dinner salad of lettuce. Beat it up with a whisk. sprinkling in about u tablespoonful of sugar, and toward the end of the beating add a very little lemon juice, not more than a teaspoonful. Sour Cream Dressing—Cook together three-fourths cup of sour milk, one tablespoonful of butter, one egg, one tablespoonful of flour, one teaspoonful of mustard, one tablespoonful of sugar and one-half teaspoonful of salt. Sour cream may be used in place of milk, in which case the butter must be omitted. Cook in a double boiler. Add one-hglf cup of vinegar after the milk mixture has boiled. Chill thor- oughly before using. onny Clabber—This dish is in per- fection in summer, when milk sogrs and thickens very quickly. It should be cold when served. A good way to make it is to pour the milk into a ® dish before it nd never very great. For instance, the value of one stalk of asparagus 1s 5. ocalories. An average serv- ing of string beans is 15, cab- 10, carrots 20, caulifiower 20, h of squash 25, tomatoes 50, s an entire ear of green corn . 100, and It is this high becau: of the sugar In contain: These values are given for these foods raw or cooked plain. If you add sugar in oooking the tomatoes, that increases the caloric value. If you eat strawberries with cream the strawberties will not be fatteming, but the cream will be very much so. In eating any desert beware of sugar and cream. The caloric value of a tablegpoonful of cream is 100-and a teaspoonful of suger anywhere from 30 to 50, depending on its size. Powder.—Lacipodium is a soft, sat- iny powder, which has this quality that you want. It is sold in any quan- tity as it is not a patented article. It is _made from Egyptian lilles, with- uu!uf.lly other ingredient being added to wh only ding presents was a cheap, little strawberry hullpr—but it has been worth more to me than a good many more expensive gifts. I not enly use it for hulling strawberries, but also for plueking the pin-feathers out of chickens, for clipping the eyes and jbrowh spots out of potatoes, for taking the eyes from pineapples, and for removing decayed parts from all kinds of fruit. They are worth hav- ing." Mrs. A—"In such places as under radiators, washtubs and bookcases, where a broom cannot go, I have, of course, always used a whisk broom=— until just recently when I happened to think of buy‘n{ s child's toy broom. This little broom saves me from getting down on my hands and knees many a time."” If you want to supply your bunga- low with some inexpensivé but charm- ing and useful vases, make some of these bungalow vases: Use jars or wide-thouthed bottles of various sifés strips of for the foundations. Cut cretonne or any plain fabric that is not readily spoiled by water. The length of the strips should.be two when it 4s thick set it on ice for an hour or two. sugar and a 8erve in sauce dishes or deep dessert plates 2 Sprinkle with maple “ottage Cheese made from fresh buttermilk—Bring some fresh butter- milk slowly to the boiling point and pour it into a thin bag to drain. When Cool squeeze out the whey thoroughly. Place the cheese in a dish and mash it well with a spoon. then add a little rich milk or cream and mix’ untll ;T::e':‘ ang ([hin. Add a littte salt, and, Peiarit f liked, a little green | , Buttermilk Custard. — Beat yolks of G Wwo eggs until lemon color, ihen beat in one-third cup of sugar, Jittle at a.time, and add one and one- alf cups of buttermilk, three' tea- 8poontuls of lemon juice and two tea- Bpoonfuls of cornstarch. Pout into & baking dish and place in the oven in a Dan of hot water. When set, cover With meringue made of the whites of the two egws and four tablespoon- uls of sugar beaten until quite heavy and thick: $rown lightly. Buttermilk #folasses Corn Bread.— Mix together one egg, one cup of uttermilk, one-half cup of molasses, one and one-half cups of white corn- meal, one-half cup of flour, one te. spoonful of soda and one teaspoonful of salt. Beat until well blended. Pour into a well greaseq mold and steam for two hours. Allow the bread to get thoroughly cold before slicing. ! Cream Cheese Dishes. roll of cream cheese with a littie milk. shape in small balls and serve on lettuce leaves with a French dressing made of four tablespoonfuls of olive oil, two of vinegar and one- half teaspoonful of salt and a pinch of pepper. seven small ball Cheese Sandwi grated cream cheese with one pimento and one-half cup of pecan meats. Add mayonnaise dressing and spread be- tween well buttered slices of rye bread. Tomato and Cheese Toast.—Prepare some circles of toast, lightly browned and buttered. Place on each circle slice of tomato, season with pepper, salt and bits of butter and sprinkle grated cheese over the top. FPut in the oven to hegt and serve when the cheese is melted. Pimento Cheese Crackers.—Put four tablespoonfuls of mayonnaise dress- ing into a saucepan, add one jar of pimento cheese and meit them, dip Some unsweetened crackers into the mixture and lay aside to cool. Cheese Ramekins.—Cook four table- spoonfuls of grated cheese, one-half cup of cream. four tablespoonfuls of butter and a seasoning of pepper and salt until smooth. Add three eggs well beaten. Fill the ramekins three- fourths full and bake for six minutes. Serve hot. Cheese Relish.—Put through a food chopper one-half pound of chees one small green pepper. one small onion and one-fourth teaspoontul of salt. Make smooth with cream. Cheese Fritters. Melt one-fourth cup of butter, add one-fourth cup each of flour and cornstarch, and stir until well blen then pour on gradually, whi stirring, two cups of milk. Bring to the boiling point and let simmer three minutes, stirring constantly. Add the yolks of two eggs, slightly beaten one-half cup of grated cheese, on helf teaspoonful of salt, and a little cayenne pepper. Pour into a buttered shallow pan and cool. Turmn on a board and cut in diamond shapes. Place on a platter, sprinkle with one- fourth cup of grated cheese and brown in a moderate ovefi. Cream of Cheeése Soup.—Secald one quart of milk with two tablespoonfuls each of onion and carrot cut in small pieces and a blade of mace. Melt one- fourth cup of butter, add two table- spoonfuls of flour, and stir until well blended;, then pour on gradually, while stirring, the hot milk. Bring to the boiling point and strain. Add one-half cup of grated mild cheese and stir until the cheese has melted. Season with salt and pepper and add the yolks of two eggs beaten slight- Serve with croutons. At a din- consisted of soft #1th three tiny moungds around it-of caraway seéds, paprika and capers. Served with soft toasted crackers-it was remarkbly good. L 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 wesrer 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 reputation of being «sthe mott economical reducing Wilicox & Gibbs Electrioc Automatic!” on the chafing,dish, later on. Put| inches longer than the length of the Call at our store and see it in oper+ two_small green peppers (canned or | Jar to be covered; the width of the Z fresh), also through the rinder and| Stfip. ome and a Balf times the cof. ation, or phone for a free demon- stand ‘aside till nceded. At tne e cumference of the jar. Seam the short . reshment hour pu e cheese in L . stration in your own home. chafing dish &nd cook until creamy: e pie inch less than the circumferene of the jar. Another casing at the lower edge of the strip holds a plece of elastio three inches in length. SHp the jar into its cover and you have & handsome l;unguo-;‘ ase. ’Bamove the 66ver when washing the jar. FLORA. (Copyright, 1921.) Boiled Bects With Sauce. Mix, one-fourth cup of sugar, tWo tabls onfuls of flour, two table- spoon of butter, ti lespoon- fuls of vinegar, one-fourth cup of water and salt and cayanne pepper. Make like white sauce and pour over boiled beets cut inch dice. then add the s and one oan of kidney beans. én the peppers afid heans are heated throus! id 88 and papriks to season (have & sepa. raté sauder with & cléan spoost on it for tasting, so that you need not use the large mixing spoofi and in this way don't hava to put badk into the mixture a spoon from which you have tasted), theri serve the hot mixtire on toast. We have an electric toaster on the dining room table, a8 w the chafing dish tray, and I always. ask one of my guests to do the toast- ing as I cook. This recipe will serve’ six people, and ;s a ntl:.tfln'.onm #0 to"Ded on. I gene e u}m v:luh it and sométimes gFapé: Juice, also. X ‘Bride.—"“Among my culinary wed- Wizzcox% Gres Sewhve Mackmye (o. 702 10th St. NW. Main 8232 Cl‘nrlc St., Alexandria, Va. TES Yo SER VIC] corsets ever devised.” Prind from $200 $10 ‘The Crowan Corset Company 295 Fifth Avease, New York el 1 com he the A hou: not Sosk one-half box of gelatin one (s} it on the fire and stir often. ne roll of cheese makes | yolk of one egg light with one cup of sugar, stir it into the scalding .—Mix some finely | milk and heat it until it begins to thicken, but do not allow to boil, for this will make it curdle. from the fire and when it is nearly cold red raspberries or preserved red rasp- berries without the Jjuice. into molds wet place away to cool. and = L £ -10, “1921. The’,vogue for afternoon tea has [apparently increased enormously in a Frenc s The “ Interestin, is that. we Americans, who for some reason ‘or other alw: k. to French cooker: and French customs generally mor readily- than to those of England. may be wedded to thé afternoon tea drinking custom more readily as it than we ever were when from England direct. Undoubted!; m, conventions regarding what should isted, but in the French version of Tittle sccessories. littl bles, toa: will appeal to us. o’cléck™ in a recent French magasine makes the statement that the tea able of the entire day. “5 o'clock” only with women. idea no longer holds good that tea drinking is a purely feminine diver- sfon. have put mew interest in afternoon tea, with Americans is the fact tha men are being won over to the cu Cream Cheese Salad.—Molsten one | tom. WOMAN'S PAGE. Beat four eggs separately and stir t two “l'e Five 0’Clock.” PO luls of baking powder and beat this ually into the eggs and milk. dge three cups of blackberries France with and since the war. ~That | with flour & 1 . the inspiration comes from England | batter. “’rurn"dln::rttmon;:: m::m:’-"-nl,":“‘! you might know from the very fact | 4ing dish and bake for ene hour cov- Twe. littlo " grated nutmes, | that French people refer to it as “le | gred; then remove the cover and i 5 o'clock.” Just as the English enjoy aod somethipg to which they may attach “Belf-Adinsting Cap” Nets. ) name so the French of lat cially find pleasure in using Eng- 5 or phrases. y thing about it all Peas and Green Pepper Salad. Take one can of peas or one pint of cooked new peas, two green pep- pers and two onions. Put together with any good salad dressing. Olives may be added if desired, and celery seed improves the flavor. This will serve twelve persons. 15¢ each — 2 for 5¢ aad wp. s seem to e French clothes —e es to us from England via France it came the tea is brewed the and there will be the same This Store Is Closed Saturdays at 1 P.M. —throughout the year with exception of July and August when it is closed all day Saturdays. [ This change is solely in the interest of our em- | served with tea that have ex- “5 o'clock” there are riumerous | lacquered ta. or ¢ake plates, etc., tha writer on the subject of “le & r is for women the most agree- This does mean that womem drink theig ‘The And what especlally seems to e ployes. Therefore we will greatly appreciate vour aid in shopping before 1 P.M. Saturdays and thereby helping to further one of the most humanitarian movements inaugurated. Raspberry Blanc Mange. in quart of milk for an hour, place the et Bt Remove it oo stir in some sweetene Pour it in cold water and Berve with cream sugar and lady fingers. Faduls ] Reliable, Stylish and Well Fitted “ Summer Footwear for Young Folks At the Family Shoe Store, famous for Quality, you will find a2 marvelous assortment of Summer Shoes for Misses, Growing Girls, Boys and Little Tots, every bit as stylish as those for their elders—all Extremely Low Priced. For Saturday we're featuring— Misses’ and Children’s White Low Shoes— Of Nubuck or White Reignskin Cloth. Priced as follows— Sizes 2 to 5 5125 to $175 Sizes 4 to 8 .. ceeee....S150 to $3.00 Sizes 8% to 11 . .$2.00 to $4.00 Sizes 11% to 2 ... S .$3.00 to $5.00 Sizes 205 10 7 veveenrinnaes.-$4.00 to $550 Tan Oxfords for the Growing Girls, Mjisses, Children, Boys or Little Gents— With or without Ball Straps—At Prices that are sure to please the parents. Patent Leather Strap Slippers for Big or Special for Saturday i i 3 Little Girle—Cross Straps, Mary Jane Ankle Growing Girls’, Misses’ and Children’s Tan Strap 4 Straps, Instep Straps or Twe-Strap with Slippers. Moderately Buckles. Priced as foliows— Priced as follows— Sizes 20 5 .. Sizes 4 t0 8 . ..$2.00 to $350 Sizes 4 to Sizes 8% to 11 .$250 to $4.00 Sizes 8% to 11 Sizes 11% to 2 Sizes 24 to 7 All That's New, Durable and Good-Looking in Hosiery for Boys, Girls and Little Tots .§3.40 to $5.00 .$5.00 to $6.00 Sizes 11% to 2 . Sizes 2% to 7 .. S. STRASBURG CO. 3i0~ 312 SEVENTH STREET ) . JERSEY Corn Flahes are substantial and health- ful - delightful and sat- isfying for any meal of - the day. ~ T Require no preparation. Buy them in moisture-proof . pachages that heep them fresh - ready to serve JERSEY stz : -] Oke Original Qhick Corn Flakes Relnsy CmgEomn G