Evening Star Newspaper, June 14, 1921, Page 28

WOMAN’S PAGE AND WRAP COMBINED . BY ANNE RITTENHOUSE. .l':'h._vm-’,uhi‘pend. a lm:d- nlna gWince on clothes turms wit In- diftérence” fzom the new suggestion that every: frock should carry its own H GOE: TAFFETA FR ¥ AND WHITE STRIPED SILK. She believes that s beyond her combat this belief with the argument that a woman of slender means should dress as much in one color as possible, which gives her a chance to produce a wrap suitable for each gown. It takes self-control to continue to dress in one color. That's suve. It demands the same repression of im- pulse and desire eating one kind of food to get thin. The doctors say that such a trick is a sure method of reducing and restraining flesh. One dish at each meal, even If repeat- edswill keep one alive and thin. But the organism of a human being re- quires a variety of food: therefore it is better to eat a little of several foods at each meal than to eat well of a single food. So there you are. You can take your choice. What is true of food is true of clothes. One can be economical and individual by restraining any natural impulse to buy more than one color for the wardrobe, but the process is monotonous, the result depressing. There are ways, however, of keep- ing to one color in a general way in each season's purchase. This is the wisest plan for the average woman, as it assures her that she can utilize &Il of her clothes, all of the time. If she has chosen a special color with due regard for her coloring and fig- ure, she is assured of looking her best in any garment she wears. The range of colors that one woman can wear is limited. IU's a pity she does not realize it When she chooses to live according to this scale of dressing she finds that it is not entirely Impossible to produce a wrap for each gown. She realizes, if she has any knowledge of g0od dressing, that it is not easy to add any kind of a covering to a frock. Even the best topcoat or cape may be out of the question with a certain type of gown, and it is because of this that the alleged usefulness of a one- color topcoat for all garments proves & boomerang. Women imagine themselves economical when they purchase a dark brown topcoat. They are in error. The sketch shows the way in which an economical woman chooses a frock and coat that harmonize. She chooses to wear dark blue in ma The selection of a separate sleeves. made of dark blue serge and braided in white, is justified by the several dark blue gowns and hats she possesses. It is well, by the way, to take se- riously this new fashion of using quantities of white braid on a dark surface. It is lavishly done on frocks, hats and coats. White embroidery on a black surface, black embroidery on a white surface, are equally in fashion. They only give way to braid when the material is heavy, although there is a remarkably good gown be- ing worn about town which is of thin black georgette trimmed with many bands of broad black silk braid. It defies standards with success. Lfficienf i bousek Laura. A Kirkman A Working Schedule for the Farm Woman. From time to time farm housckeepers write to me asking me to plan a work ing schedule for them—so, if you who are reading this column at this moment do mot need, the following advice your- self, I suggest that you send it to some friend who lives on a farm. Today I received a letter from a farm woman who signed herself “Brown Eyes.” She said, “We are three in fam- ily and have just movéd'to the country on a farm. i am trying to arrange an efficient working 3éhé@WlE: Should the wife help do the milking when she has her own housework to do? The daugh- ter drives six miles to high school daily. We have eight cows.” Before suggesting a working schedule for this housewife I wish to say that if her husband had twenty cows instead of eight it would still not be her duty to do more than her housework. Getting thres meals a day, keeping the house clean. doing her own washing and iron- ing—to say nothing of sewing for her- self and daughter, spring and fall—is enough for any woman to do, without even considering doing farm work out- Side of the house. And even At that, her daughter should - help with _the housework outside of School hours. Here are the schedules for the mother and daughter in this family: Farm housewife—Monday. get break- fast. put up daughter's school lunch, hes, do family wash (with machine). get lunch, school electric fron—if the home h: zet Junch, wash dishe: dinner, set up bread. breakfast, put up school! dishes, bake enough bread week and two pies—cake if desired—get Junch, h dis make bed, rest, get ay, clean as many downstairs rooms as pos- sible, get lunch. wash dishes, make bed, rest, get dinner. Friday, get breakfast, #chool lunch, wash dishes, more clean- ing, get lunch, wash dishes, make bed, yest, get dinner, wash dishes. Saturday, get breakfast, go directly upstairs to clean as many rooms as possible before lunch. In the daughter and g0 to movies if pos: on of this sort is very necessary health and should be enjoyed once ‘week). Come home and have a late din- ner, consisting of last night's roast cold, corn muffins baked last night (these are 8 potato substitute, S0 potatoes need not iing \ oo r|’|’ f | T/WILKINS =| TEA i be provided for this dinner) and some stewed fruit, bread and butter and hot coffee. Daughter's schedule—Make her own bed cach day when she gets home from school (it is. of course, not ideal to make one’s bed in the afternoon, but i mother is not to shorten her life by overwork it's necessary in such cases as this), do her own and her parents’ mend- ing in the evenings; wash the dinner shes on Tuesday and Thursday even- ings when mother has had her hardest {days; wash the breakfast dishes on Sat- urday morning and also bake a pudding and a cake, get the hinch and wash the luncheon dishes before she and mother start to drive to town. R | On Sunday the mother and daushter iwork together. Durihg’ the summer, when the daughter is at home all da: the mother-housekeeper should go away on a visit: for it is just as necessary for the housekeeper to have a vacation (at least two weeks) as for the business woman. Beef Rump Roast. | A rump roast is the best beef roast. All sorts of meat and vegetable leftovers may be used for a cool, attractive supper or lunch dish if molded in aspic jelly and served on lettuce or cress with mayonnaise. Aspic jelly is some trouble to pre- pare, but its delicious spicy flavor makes it worth the trouble. Put two tablespoonfuls each of carrot, onion and celery, cut into small cubes, two sprigs of parsiey and thyme, one of savory, two whole cloves, half a tea- spoonful of peppercorns, one bay leaf and seven-eighths of a cupful of white or Madeira wine, or water, into a saucepan, and boil eight minutes, strain and reserve the liquid. Add a box of gelatin to a quart of meat stock. Put into this the strained liquid and the juice of a lemon. Sea- son with salt and cayenne pepper. and Stir in the whites of three egxs light- ly beaten. Add the vegetable and spice mixture and heat, stirring con- stantly until boiling point is reach Place on back of range and let stand thirty minutes, hot but not boiling, nor even simmering, else the gelatin will not set when cooled. Strain | through a jelly bag, and mold with whatever you wish or happen to have on hand, such as tomatoes, whole and stuffed, stuffed olives, tongue, sliced, | hard boiled ezgs, peas. beans, cooked ! celery, or other vegetables you may find suitable. Enough liquid must be used to fill your mold. Small individual molds are very attractive and are particularly us ful for buffet luncheons. teas, or evening suppers where salad is the main dish. A salad in jelly of this Sort 1s far cheaper than a plain salad, and is quite as good, If not tter. b (Copyright, 1921.) —_— Prices Realized on Swift & Co. Sales of carcass beef in Washington for week ending 21, on shipments sold out 6 16.50 cents per poun The Kitchen Scissors. Medium-sized scissors hanging in a nvenient place in the kitchen are a luable help. Here are some of the purposes for which they will be found useful, according to workers in the ex- perimental kitchen in the United States Department of Agriculture: For cutting cold meat into cube: For cutting celery or green peppers into small pleces for pickles or salads. For shredding cabbage or lettuce. For cutting up raisins or dates. For cuttting out the center membrane of a grapefruit in preparing it for the table. For cutting out the woody core and eyes of fresh pineapple. For trimming the rinds from break- fast bacon. After the scissors are used each time they should ' he carefully washed and dried. ] Select the required number of pounds | and season with salt and pepper and the least bit of onion or sage. Rub the seasoning in well all over the meat and rub a handful of flour over to keep in the juices. Pour a cup of hot water in the pan. Put in a hot oven and roast for two hours and an open pan or two hours in a roasting covered pan. Do not baste, s basting keeps the surface moist and the juices escape, making the meat dry and tasteless.” To make the remove the meat, set the roast- 2 pan on the stove and pour in hot water up to the required amount. Stir itwo tablespoonfuls of flour with a little cold water and add to the stirring constantly until_the 1f_you do not use flour v add a tablespoonful of vinegar to the water. with which you baste vour meat. It will help to make it juicy and tender. Lemon Puffs With Tart Sauce. Put three ounces each of butter, flour and sugar in the top of a double boiler directly over the fire and stir until thoroughly blended. Heat a pint and a half of milk and add it ile boiling, stirring it in graq- Cook in a double boiler, stir- ring frequently until done. When cold, add the juice of two lemons and | eight weil beaten eggs, first the yolks fand then the whites. Put in a bak- ing dish and bake for about half an hour. A tart, foamy sauce may be served with this if liked i F I ey i 'J’;;w' it fIT e sy ]I"‘N Wiy )t!nfifiul’ ' X l br Happ will be reflected in the “Thank You" notes when written on | Keis | WILLOW LINEN With Distinctive Willow Finish Ak Your Dealer or Send for Samples axd “Quill Esiguate” * Americn Papeteric Company, Albany, N. Y. Sule Mansfacturers of Keith's Fins Stasioneg | | | ICE IS A BOTHER, AN ANNOYANCE AND AN EXPENSE. A KELVI- NATOR ELIMINATES THESE FEATURES 18 AUTOMATIC AND COSTS LESS THAN ICE. / The professionl manicurist is apt to advise her clients never to cut the cuticle, but to cut it herself to 2 harmful extent. This is because she is most interested in getting an immediately good result, and does not care particularly for the future £00d looks of the nails. She can- not be blamed, of oourse. The cuticle around the nails must be clipped at times, but if you are careful T do not think you need cut this delicate skin more than once a fortnight, or even once a month. It is true, as the manicurists tell you. that cuticle cut too often tends to become hard and tough in ap- pearance. The best way to keep the nails nice looking around the edges is to have an orangewood stick handy in the bathroom and to push back the cuticle every time the hands are washed with warm water and soap. Even if you have not time for this and push back the cuticle only once 2 day it will be enough. An astrin gent cream {s a good thing to use Eggs Plentiful for Custards and Whips In early spring and summer, when eggs are plentiful and cheap, the thrifty among the housekeepers utilize plenty of them for deserts. When this is done, the rest of the meal does not need to be quite so “hearty.” The following recipes are recom- mended by food specialists of the De- partment of Agriculture: Soft Custard. One cup milk, one-quarter teaspoonful vanilla, one egg, two tablespoons sugar, one-sixteenth teaspoon salt. Heat the milk in a double boller. Mix the eges in a bowl with the sugar and salt. Add hot milk slowly, stirring, and return mixture to the double boller. Cook until custard will coat a silver spoon. Strain and serve. If the cus- tard curdles, set the pan Into cold water and heat the custard until smooth. Steamed or Baked Custard. One pint milk, two eggs. one-eighth teaspoon nutmeg or cinnamon, one- fourth cup sugar, one-elghth teaspoon salt. Mix eggs as for soft custard. Strain into custard cups and steam until firm over hot water, which is boiling gently. To bake, strain the custard into cups and place in a pan of wai water. Bake in a moderate oven until the cu: tard is firm. To test a steamed or baked custard slip a knife blade to the bottom of the cup in the center of the custard and draw out without turning. 1f the knife is not coated the custard has cooked enough. Grate the nutmeg | over the surface and cool before serving. because it will keep the cuticle soft, and at the same time prevent it from growing fast. Here is an ex- cellent one: Synthetic ambrol, two drops; 8il lintene rose, two drops; parowax, two drams, white usol, petrolatum, six drams. Melt the parowax, add the usol, petrolatum, and in cooling add the other ingredients. Rub this cream into the nails. After a few moments go around each nail carefully wtih an orangewood stick. This excellent cream, by the way. will keep the nails fresh and youthful in appearance if they have any tendency to_become brittle and old. Red Hands.—For your hands make a mixture of rose water and glycer- in, equal parts, and rub this into them after bathing. All the shades of blue, rose or brown will be your best colors. Jean and Billy.—A girl with brown eyes and a clear ollve skin will be able to wear any color. All the shades in yellow will be effective. Tans, browns and rose will also be good choices. For your sister, Llue 2 especially that about the shade of her eyes—will be the most becom- ing. Floating Ialand. One quart milk, one-fourth_teaspoon If cup sugar, five eggs fourth teaspoon vanilla. Prepare ax a soft custard. The whites | should be beaten light and two tabl! spoons powdered sugar added for the meringue. When the custard is cool it may be poured into sauce dishes and the meringue dropped in large spoonfuls into it. Custard Pudding. : One-half cup pearl tapioca or rice, two eggs (yolks), one-half teaspoon va- nilla, one-half cup sugar, two cups milk, 2 eggs (whitcs), one-cighth teaspoon salt. Soak the tapioca in enough ‘cold to cowr it until it absorbs the Add the milk and cook in a double boile until the tapioca is soft and transparent. Combine the yolks of eggs Wwith sugar and salt and add to the mixture in the double boiler. Cook until it thickens. Add stifly beaten whites and flavoring, and when cold serve. Rice musi be cooked in_boiling_water until soft. Gouraud’'s Oriental Cream Have you five minutes 2 While “the carriage waits”, my can lady’s blouse or gown be transformed intg one of a fascinating new color. For Tintex “tints rinse”—it takes but.: va‘; moments to do and the re- sults are so You can always have a fresh blouse and one that becomes you when you use Tintex. One of the fifteen radiant colors will exactly suit you. Ask your Dealer to show you the Tintex and Package. Tintex Color Card mey be obtained ot all drug depariment. sores, st 15c. & 15 fashionable colors. [ ] intex Tints asyou Rinse Kelvinator 10% Price Reduction fox; Month ~ of June A KELVINATOR (the Little Anto- matic Ice Man) installed in your own Re- frigerator will keep T your foods - much better than they can be kept with ice, and in addi- tion it will make little ice cubes for use at your table. The KELVINATOR not only does these things, but it ddes them without requiring any attention, for it is entirely au- - tomatic and does not require even so much as the turning of the Electric Switch. Send Postal for Illustrated Booklet Wheeler & Company 815 Thirteenth Street Northwest Phone Main 272 James R, Wheeler Samuel W. Barrow Rice-Stuffed Steak. Stuffed steak is good eating, and Possesses the additional advantage of extending a small amount of meat. The following recipe for this dish is recommended by food speclalists in the United States Department of Agriculture: One pound of round steak, two cups of boiled rice, salt, twc table- spoonfuls of chopped parsley, one teaspoonful of onion juice, paprika. Bl¢nd the rice with the seasoning. the steak until thin. Sprea teak with a layer of the rice stuMAg about three-fourths of an inch thick. Roll wnd tie in shape or fasten with skewers. Put in a cov- ered pan with enough water to keep from burning, and cook in the oven for thirty minutes. Take off the cover and brown before removing from the oven. Thicken the stock left in the pan for gravy. Or, if preferred, make individual servings. Cut a three-inch square of steak. place a -ablespoonful of the dressing in the center, roll the steak around it and fasten. Place it in a pan with a little water and cook &s the roast was cooked. This steak is very good served with a tomato sauce. —_— A _snail which has been glued to a card in a museum for several years has been Known to come to life when it was immersed in water. | or two holes Blackberry Cobbler, For the crust cream one-hmif cup of butter with one cup of Sugar, 2dd ane well beaten egg, two-thirds cup of sour milk, one-third teaspoon- ful of buking soda, one-fourth tead spoonful salt, one teaspoonful bak- ing powder, and flour to make SUfF enough to roll. Line a deep buttered pan with this crust A1l it two-third with ripe blackberrics. Sprinkie in one table- spoonful of flour and sufficicnt gran- ateld sugar to sweeten. berrdes with the pastry, edges neatly together and make obe n top. Bake until ready in a hot oven, then serve with cream or a eweet sauce BLUE GOOSE NTALOUPES BLUE GOOSE is the symbol of’ highest quality fresh fiu -~ in CANTALOUPES vegetables it means that Washington Breach, 945 Pennsylvania Ave. its and every one is a good one-mealy and delicious. DISTRIBUTED BY AMERICAN FRUIT GROWERS INC. Phone Main 2128 TR RGO Gt= » A pring’ Hot Meal From a Cool Kitchen Such days as these are the ones that you should have a Therma: MISS LILLIAN LANTZ Domestic Science Expert tic Fireless Cooker cooking your meals while you spend the afternoon at the movies or in the shade of your porch. No fuss or heat in your kitchen, yet a perfectly cooked meal whenever you are ready to serve. To learn how all this is possible, hear the lecture and see the demonstration today and all this week. Will Give a Series of Lectures T TR T ST and Demonstrations on “How to Use a Fireless Cooker™ Every Afternoon This Week at 3 o'Clock In Our Auditorium (Take Matn Stare Elevators to Seventh Rioor) _ cook for your inspection the various foods that make a meal and show you how quickly and easily it is done.