Evening Star Newspaper, June 17, 1921, Page 30

WOMAN'S PXGE : ‘The Pure, Fresh Flavor and indisputable economy of the genuine . is m]'ao'mible for its enormous sale, which : eclipses that of any other tea. : Send a postal card, and your grocer’s name and address, for free sample to Salada Tea Company, Boston, Mass. . Children’s Thrift Coupon . It's Worth Fifty Cents The Liberty National Bank has arranged to help every Washingtonian, especially boys and girls, start a bank account. X This c.oupon is worth 50 cents to you. Cut out the coupon, take it, with 50 cents, to the Liberty National Bank, at 15th ‘and I Sts. N.\V,, and [l CANTALOUPE OR WATERMELON The Star’s Hoiusehold|Find 5ok Sies of pidessots sod Expert Tells House- fif‘%’é’a e L L wife of a Few Reliable Tests — Good Recipes T elenee Gt ints halves, re" move seeds and put where they will for Warm Weather. Every uouscizscpe~ who axs hought Melon Salad, Beat Beat tor one minute and fold in the Green Pes Omelet.—Have rndg two n:ru of fresh green peas, shelled and cooked, or one can of peas. Sea- son, then bredk four into a bowl, ‘b:u lightly with tor{: é\;lt enough o.mix the whites and yolks. Put one + wnm of butter in a pan; when ‘l‘l but not brown, turn in the -Mnlk.‘nmk carefully over a hot fire, il B0t ‘aiioR or puthe ab with urn, and wi thin-bladed knife lift the edges, al W hen the omatet is o en the omele Dot hot overcooked, sprinkle with and pepper, add some of the peas, fold and turn onto a hot platter. Gar- [if peas nish with the remainder of the and some parsley and serve at once. = Answered Letters. Grateful Reader: “Will you kindly Suggest approjriate refreshments for & party of young people (from three to six ocouples, from dancing school) and also give directions for some nove! games? Answer: If possible, start the af- pairing off the f.:: ;c‘l for thhfltrlt dlne:dln ld:‘hl fol- wa) everybody draw a papér shoe from a hat held high in keep cool. When ready to serve flll ‘with lemon jce and cover the top with cantaloupes or muskmelors - in the market knows the difficulty In select- whipped cream. will be easier to ing good ones. For this reason & It cream if the white of an ©EE beaten to & froth is first sdded to the cream. few. hints on how to choose melons will be appropriate at this time There are certaln outward indications that are moderately trustworthy guideés to inward character, although, of course, .they cannot always be counted on. A good melop is usually rather small or of not more than medium s Overgrown specimens and large varieties are seldom of good flavor. Heavy weight in proportion to size |Ifl. fle;ll'lble. for it indicates thick,: The melon with a large d thin flesh is almost al- ways insipid and fat in taste. A rather den netting of the skin is one of the almost sure proofs of good quality. Smooth-skinned mielons sre usually of inferior flavor. . Therg are a few comparatively sfssuth’ va. rieties that are excellent to the taste, | but within those varieties there 18 likely to be a large number of de-| A tasteless ocantaloupe or musk- melon will do nicely as the foundation for a salad. Either dice the melon or |add cut in long strips with the s and the stringy pulp removed. Lay the melon on a lettuce leaf and cover with 8 dressing made of one-third part lemon juice to two-thirds of olive oil. Use slightly more salt and red pep- per when making this dressing than for ordinary French dressing. not use mayonnaise with melons, or dressing made with vinegar. This salad needs the sharp d of the lemon. To Choose and Serve Watermelon. To tell whether a watermelon is good or not, place it with the white part up, then scratch th of the lightest' part. If this st and the melon i yet firm-to the pres- sure of the finger, so that you can with difficulty plerce it with your thumbnail, it is probably a good melon. To serve, cyt in half, scoop out the red portion,’leaving the shell for a bowl in which to serve it. Re- move the seeds and cut the melon in squares or diamonds. If possible, pack in Ice in the freezer for several the air (cut these from a shoe cata- logue or nowspaper ad.) and each two persons. who draw shos-mates will dance together. Have a man' hat and a girl's hat, with left. in one and right-shoes in the other. On the backs of the er shoes write, wit] ‘Dance fancy 4. “speal part of tomatoes,, with a teaspoonful of &reen pepper ‘chopped fine. Cook ree minutes, season with salt and Beat Tor ‘oo minute. then ek ang el nute, then cook and Muskroom Omelet. Peel, wash and dry an eighth of & pound of mushrooms, cut in thin slices, put in & saucepan with a tea- spoonful of butter and cook for three 2!‘?»‘":3:“% to three §un. season ang . T und \d pepper. Beat' for one otato Omelet.—Cut some cold boiled potator into dlce & fourth of and mix them with enough white sauce to molsten well. Place a tablespoonful of butter in a frylng pan. When the butter is hot put in the potatoes and saute them until brown on the bottom. Loosen from the pan and turn them like an omelet onto a flat dish. This preparation may be put In a baking dish. sprinkled with crumbs or grated cheese, and then be put e up & poem,”—or some. other “stunt” of this sort; and announce that at the end of the first dance everybody will have to get up in turn and do what- ever is written on the back of the shos he (or she) drew! Provide chalrs for the “audience” while each one s acting. Another dance or two might follow, then some such game as this be in- troduced: Choose one of the party to go out of the room. Those who re- main will decide upon an old proverb and each will be told to shout one word of it as the outside playeér enters the room (for instance, if the proverb chosen is, “A rolling stone no moss,” one player wijl ‘A" the mext will shout “rolf- the next “stone” etc) The i kinds “are more uniform hw-size and | Watermelon Ice Cream. ! quality, are not so likely to crack at. !the ends, and are usually irmer and | pints of watermelon juice, then add cidedly inferior meions. The netted hours before serving: eat wnxdndlotrgm e strained juice of two lemons to three thicker of Hesh. one pint of plain gelatin jelly, one in the oven to brown, after which they may be served in the dish in which they were prepared. Bggplant Omelet.—Add the mashed pulp of a small eggplant to one me- proverb may be shouted in unison three times, and if the outside player cannot recognize it hée will have to g0 out of the room again while ai other proverb is chosen. If he does however, some one else cake. Next. Monday I shall tell in this column “just how” to make & deliclous cocoanut layer cake. Watch for this article. ‘Young Bride: “Will you kindly ad- vise me regarding the use of visiting cards in this instance: I wish to call on a mewcomer in this neighborhood & perfect stranger to me—but e call to be informal. Shall Ileave a card? I don't want to appear formal or stift?" Answer: If I were you I'd just drop in naturally and not leave a card. A ne.lfhbcrhwfl call sho not be for- mal. Mrs. H B.: “Why does the paraffine on my Jjell loosen and the juice run down the sides? Also kindly tell me why my cookies are always hard and floury, though I handle them very carefully.” 5 Answer: If the “juice runs down the sides” of your glasses, you fill them ‘a|too full of jelly. Try filling them to within th, inch of top, then let the paraffin fill up almost a half- inch of the. remaining space. Also roll the hot paraffin the top, well 80 that it will adhere to the sides of the glass when it bardens. If your cookle recipe is a good one and if you follow it exactly, then the hard- ness of your cookies must be due to too much or too heavy rolling out. Tutti-Frutti Shorteake. Make a rather plain layer cake dough and bake in two-layers. While hot, put between them any berries which are in season, crushed and well sweetened. Cover the top with whipped cream, and in this put sliced peaches. Serve at once. Blackberry Pudding. Fill a pudding dish three-fourths - — against your - hair. They’re matohéd moge perfeotly for color thananyothernets. Buyadozen. Note the difference. Tewo Styles: ““Pris 9” Net: and “‘Self~Adjusting Cap’’ Nets 15¢. eash—2 for 25¢. and up You'll find them at leading shops ‘THEO. H. GARY COMPANY €748 frving Place P~ O~ A m’ bed is worthless wit @ comfortable mattress Upon the mattress and box-spring depends the night's sleep. Elastic long fibre makes you can open a 9 As @ rule, the deep-ridged melon 18 | pint of milk and sugar to taste:|dium sized onion, chopped fine and |Tecognize it, Consciescg Brand mat- is chosen to go outside, Cover the ber- $! savings ac- count. Besides being credited with a $l account, - i¥e each dépositor will be furnished a Liberty Bell Bank. A picture of the bank is inset in this coupon. Sign your name and address here and bring this coup™n with you. Rest while you se Sewing is really restful and enjoyable with ~ this silent, easy, Electric Automatic, & sewing machine. There are no tensions.-to adjust, no bobbins to wind, and the seam s %" strong as three threads. A slight pressuré of” the foot starts the machine and regulates the speed. Call and see one sew, or phone us for a demonstration, without obligation, in your ¢ own home. You can buy it on easy payments. f Willcox & Gibbs Sewing Machine Co. 702 10th St. N.W. Main 8232 » 614 King St., Alexandria, Va. 4 " On the Complexion i How to Protect Your Skin and Bring Roses to Your Cheeks tiful hands and arms and no mat- ter how rough and ungainly the bands and arms or what abuses they hav had through hard work and exposure to sun and wind, this combination will work a won- derful transformation. Thousands who are usifg it report the same results I have had.” Miss O. C. says: “My complexion was poor and my skin rough. My neck, chest, hands and arms. were dark from exposure. The very first application of this wonderful De willo-oatmeal combination con- vinced me that my poor complex- ion and skin blemishes would soon be a thing of the past. In a few weeks all these unsightly defects had entirely disappeared and I shall always use it to keep my complex- fon at its best all the time. I have recommended it to my girl friends and they are just as enthusiastic over it as I am. We all use it be- fore going to the theater, dances or parties and it's wonderful' what a ;llflc"rume it makes in our appear- ne. Mrs. G. V. writes “Oatmeal and Derwillo have worked miracles with my complexion. I had many de- spised wrinkles and a sallow, rough skin. My hands and arms were cov- ered with freckles. After eight weeks' use of Mae Edna Wilder's wonderful complexion preseription these objectionable defetts have en. tirely vanished. I look ten year: younger, and advisy every girl and woman to try it and feel confident after one or two applications they will use it continually and be just as favorably impressed with it as I am. I recommend it to all of my hlend:. Free Oatmeal Preacription Does Its Work Overnight. You Ca Prepare It at Home > . New York—Exposure to sun, dust ’: wind has a very bad effect upon | e skin and complexion. a way to overcome this. liown discovery and takes just one Tight to get such marvelous re- ‘aults” says Mae Edna Wilder when iher friends ask her about her won- dertul complexion and the improved ppearance of her hands and arms. ou can do the same thing if you ollow my advice” she says. “I "feel it my duty to tell every girl and woman what this wonderful prescription did for me. Just think «of it. All this change in & single jight. I never tire of telling others [%hst what brought about such r 'markable results. Here is the iden- ical formula that removed every “defect from my face, neck, hands ‘and arms. Until you try it you form no Iidea of the marvelous lachange it will make In just one ap- fcation. The prescription, which ou can prepsre at your own home, S'y as follows: <% “Go to any grocery store and get %en cents’ worth of ordinary oat- eal, and from any department or ug store a bottie of Derwillo. Pre- pare the oatmeal as directed in eevery package of Derwillo. Before ipplying Derwillo cleanse the skin oroughly with a good cleasing l@ream. (Liska cold cream I have und to be the best). The first ap- 1 astonish cation will you. It kes the skin appear transparent. th and velvety. I especially 'secommend this method for dark, low skin, shiny nose, freckles, n, sun spots, coarse pores, rough n, ruddiness. wrinkles, and every blemish the face, hands d arms are heir to. If your neck chest is discolored fro exposure, pply this combination there and re and the objectionable defect NOTE—To get the best effect be sure follow the complete. directions fl::nlud in kage of Derwillo, and it is w0 ! better th by magle. It is and will not r? # . this-clty at a1l tollet counters under & money refund “guarantee, including Peoples Drug ores. . the one with shallow ! ridges. , Generally speaking, the green-fleshed melon is better than the | melon with orange-colored flesn. To be sure, some varicties of the orange- | colored are excellent, but they do not i run unitormly high in quality. Melons | that are shaped like a football are ! as u class superior to thosethat are ! round. The last and most vital e tial of good quality is & prope gree of ripeness. An overripe speci- men is not palatable, and a green one lacks that desirable rich, spicy flavor. Some varieties are not fit to eat until they have taken on almost a clear yellow color, whereas others are at their best when only a faint, yellow tinge is visible. The early, ! nelons are better than the late ones, | | for the late ones often faik ta mature proprly because of a lack of nour- ishment. 1f the stem is dried but clinging to the melon, the fruit is not fit to eat. The vines often suf- fer from trampling, frost, blight, in-| sects and other causes, and a large, number dle. That leaves the! partly developed melons to ripen | without sufficlent nourishment. These are, of course, entirely lacking in richness and flavor. . Melons Filled With Ice Cream. Nuts and Fruits—Cut some small melons in half, carefully pare oft all the rind and flll the cavity of each melon freeze. To make the jelly put three tablespoonfuls of gelatin into & sauce- pan, add four cups of water, one cup of sugar and the whites and shells of two eggs. Place over a slow fire and heat until it boils. Remove from the fire and allow to settle for give min- utes, then pour through & scalded jelly bag. Summer Omelets. Apple Omelet.—Stew six large ap- ples, beat very smooth while adding one tablespoonful of butter, six table. spoonfuls of sugar, a grating of nu meg and half a teaspoonful of rose extract. When quite cold add four eggs, first the beaten yolks, then fold in the beaten whites. Put in a deep dish which has been warmed and but- tered: bake in a moderate oven to a delicate brown. Orange Omelet.—Take the rind of one-third of an orange, one egg. one teaspoonful of orange juice and two tablespoonfuls of powdered sugar. Beat the yolk of the egg, add the orange rind and juice. then the sugar, stir in the beaten white, turn into buttered pan and cook until set. Serve with powdered sugar. Sweet Omelet with Jam.—Heat six tablespoonfuls of apricot jam, or any preéferred canned fruit,” and keep ‘warm until the omelet is ready. Make a plain omelet, adding to three eggs one tablespoontul of powdered sugar. Hodend O thecaviy 0 ©&8F — ~» — — BY ANNE RITTENHOUSE. The Marquise de Polignac, who was Mrs. James Eustis of New York, car- ried to a brilliant conclusion a ball for charity which has quickly become the talk of Paris. e money earned is to be used to assist the “martyred city of Rheims. The theater was decorated in Dbl and white in an unusual manner, I L Black and White color, if they prefer to brighten a somber gown and thereby prove they ; is the striking fashion on. There now a tendency on the part of the economist to alter thin gowns for summer days. and the fact that France permits much slashing of the outer material in order to show an underlllr of & different color is inspirational. The use of black and white is a pleasure to the b for it suge the overdue form black costumes during the wak- ing hour: Oatmeal With Cheese. Put one guart of boiling water and a teaspoonful of salt over a quick fire. Gradually stir in two cups of folled oats. Continue to stir until the mix- ture thickens somewhat, then cover and let cook over boiling water for about two hours. When about ready to serve stir in one cup of grated cheese and a tablespoonful of butter, and at the last minute before serving fold in one egg beaten light. Serve with milk or thin cream as the main dish at luncheon or supper. Peach Shortcake. Roll out some shortcake dough about a quarter of an inch thick, cut with a cooky cutter into rounds, butter half of these and place the unbuttered ones on top. Bake them. ! eplit them open. butter them and fill | | RNOON FROCK OF BLACK AT EMBROIDERED __WITH \DSker A, BACK OF PANEL IN FRONT A WHITE GEORGETTE CREPE EM- BROIDERED IN BLACK. | | the celebrities of Paris, counting many { American women among them, wore costun in the two prescrijed col- ors. The President of France and his i wife gave distinction to the ball, | sitting with the Marqdise de Polignac in her box. Pearl White, the cinema star, created a sensation, ané@ Mme. ! Cecile Sorel, she of the ugly cartoon | fame, served supper with the aid of | other “equally celebrated artists of the stage. £ I Paris considers the affair. another | evidence of how the American woman can do things on a grand scale with a great resuit. The result has placed the young marquise at the head of those who have the courage and dar- ing to carry out extraordinary | schemes to & Wwhirlwind The | ¥rench lift their évebrows and thel 8 which they have sald with. many | shades of nfe:nh\‘ since the year 1917 ™1t is not probable that Paris will | get from under the spell of black and | white this nummer'blec:ml?’fmte:l: o 1y succe: 'ul e 'aennuonlly raky ssown by many of the men and women in com- lhlnlg‘ ‘black and white into a ces- tume has g the impetus they needed in a seagon of uncertainty A e of the black show! e e gowns which is worn a8 3 broldered ite georgette crepe e jors m“ "-‘1' e fvem with black beads. The full white sieeves, also embroidered with black at their he should cause the economical woman to 8to] Jook and copy. It is a trick whicl can turn the unfashionable bathing suit sleeve into a long one. Any ol can buy thin fabric and shape it into such a sleeve, like s ruffl a tach it to the edge of a short sleeve in an old gown. Women may match the color of the gown if conservatism is the keynote of tlnlr‘.l:ulfllmr{: they can choose white .~ vivid, iven the designers just | and cover each one with fresh peaches cut in slices, and sprinkle with pow- dered sugar. Serve hot, surrounded by plenty of whipped cream, sweet- ened and flavored with almond ex- tract and filled with chopped almonds, using about one-half cup of these. Things You'll Like to Make. Rubber igue A splendid way to utilize torn bathing caps is to cut this rubber flower applique from them. From the good parts of an old bathing cap cut the flowers and leaves llke those shown above. (You can mark out the circles with a compass.) Ap- plique them above the hem of your bathing suit; place one group at the front of the bodice. The best way to applique them is with rubber ce- ment. A bathing suit of black satin !H;mtd with this rubbgr flower ap- plique in = vivid color will be ad- mired by every one. FLORA. f (Copyright, 1621.) Use Cocoanut Oil For Washing Hair If you want to keep your hair in good condition be careful what yo& wash it with. Most soaps and prepared sham- 10 contain too much alkall | is dries the scalp, makes the hair brittle, and is very harmful. Mulsified .cocoanut oil shampoo (which is pure and entirely grease- less) is much better than any- thing else you can use for sham- oing, as this can't possibly in- ml’a the halr. Bimply moisten your hair with 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 thorou,hly. ‘The - lather rinses &‘l‘tl".! l= .'n.aalnmzv:l‘ nvfl-, ery particle of du andru! na Bxcessive ol "The hair dri quickly and evenly, and it leav it fine and silky, bright, fluffy and at n-.tubny dn::‘ in_the family for months. : M A e e 7o browned in_butter, and one cup of tomatoes. Season highly with red pepper and salt, spread on the omelet and serve. Herbs and ERg Omelet.—Put in a! saucepan one teaspoonful of butter. half a teaspoonful of chopped green onions and cook for two minutes. Add one teaspoonful of chopped pars- ley. Other fine herbs may be added.; such as chervil, chives or tarragon. Add to four eggs, season with salt and pepper and beat for one minute. | When cooked garnish with parsley. Baeon and Egx Omelet. One tablespoonful of bacon cut in small dice-shaped squares and one tablespoonful_of bread cut in the same way. Place in a frying pan one’ teaspoonful of butter. in which place the hacon and cook for two minutes. Add the bread and cook for two minutes more. Add t three eggs a little =alt and peo- per. beat for one minute, serve with ' few slices of broiled bacon placed s 3 around the di Baked Ham Omelet—Beat the whites and volks of four egge sepa- rately. To the yolks add butter the size of a walnut. a pinch of salt and one cup of ham boiled and chopped ! Make a smooth paste of one | fine. heaping teaspoonful of flour and a little milk, and gradually add the remainder of three-fourths cup of | milk and the well beaten whites of | the eggs. Pour the mixture in a hot, well greased pan and bake in the oven about fifteen minutes. Baked PBread Omelet—Take one cup of bread crumbs, one cup of sweet milk and Bix eggs. bread crumhs and milk overnight. Beat the eggs thorough- 1y, mix, have ready a hot buttered n. bake in a hot oven and season | when served. for baby’s health if mother's milh ails is ) DBordens EAGLE BRAND Condensed Milk |, FOR SCHOOL CHILDREN Nothing filling than these thick, corn flavor of delious | b Ve Orzyika( 1 1 Appropriate reffeshments are: Chicken salad (use canned boned chicken), iced coffee. cream cheese sandwiches (with fine- ly-minced olives mixed with the cream cheese) and cocoanut layer | full of blackberries. ries with a crust of shortcake made as for biscyit. Bake until the crust is done and eat while hot with sugar and créam or whipped cream. We Close Saturdays at 1 0’Clock Aluminum Saucepan Sets (Three Preces) —I1Y5-quart Saucepan —2-quart Saucepan —3-quart Saucepan Priced at $1.50 for the Set Soak the | together | 1 Delin Martin @ 1ABY $T.and 121200128 G ST v S I 5 = The Store for Things Electrical; Everything forthe Motorist yore Sunshine e HOOVER BOUT three hours’ active H()llsework service a week with The P p w i HOOVER is sufficient to keep “mmmm?’l flnfl‘ everything spick and span. The =Y rest of the week you can spend | is concerned. ou will like The HOOVER more than any other method. Deferred payments make the $5 | possession of a Hoover a very casy matter. First payment only _tresses_fa® more com- fortable an, enduring than the ordsaary mat- tréss. Three varieties— cotton felr, kapoc, hair —one for every purse. With the well-known Conscience Brand box spring, the ideal com- bination for sleep. AN NN N NG N2 NG Consclence. Brand Matti esses INTERNATIONAL BEDDING CO Batrione awp Ricumonn 9N A out-of-doors so far as houseclean- | = is better for them or more glt:lden-bnwn that retain the rich full corn - the healthful and for any regular meal or between meals. . JERSEYS dre hept fresh *and crisp in triple-sealed, moisture-p packages. ue BEY Sz Qhick Corn Rlakes Yol Conioon e . No home should be with- out Resinol Ointment to be applied to the first bit of itching rash or redness. 1ts mild, harmless ingre- dients and its success in bealing eczema and kin- dred iils bave made it a standard skin treatment anda favoritewith doctors. Bold in two sizes. Ask your aruguat for it . Escape the “Stout” Class An attractive figure is not 2 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 wearer an appearance of slenderness. ‘The exclusive Rengo Belt feature gives strength and support where the greates: strain falls —over the abdomenand hips, ‘They bave the reputationof being «sthe most economical reducing corets ever devised.”” Priced from $2 t0 $10 ‘The Crown Corset Company 255 Filth Avesus, New York 3 FRENLO - Belt B Reduci ng Corsets