Evening Star Newspaper, July 21, 1921, Page 28

WOMAN’S PAGE. . Sealloped Haddock. ly pick over some boiled had- and flake it Place In & baking - 8 ers of the an h-séasdhed o sauce. Finish with & layer of buttered crumbs on top. Bake 1§ a_moderate ven_for about three- éurths of an hour. ' For a white sauce one tablespoonful of flour to a of milk. SEEN IN THE WASHINGTON SHOPS | Clam Frittera. | Take one-eighth of, a cup of flour and one-half teaspoon of.baking pow- der sifted together. Add one egg well beaten, one-third cup of clam liquor strained thro a “cloth, one-half tablespoon of melted ter and one pint of chopped clam rop from a spoon on Savory Eggs in Cases. Butter well the inside of four china cases, sprinkle a little pepper, salt and chopped parsley in the bottom of each one., Drop an egg from the shell care- fully into each and sprinkle over each a few bread crumbs and some grated cheese. Put a small plece of butter on the top and put the cases in the oven to set. Serve in the cases. Summer Salads. . With Vegetables. This vegetable combination salad is called Porto Rica salad, but might just 2s well be named garden salad. Romaine lettuce is called for, but any lettuce will do. Line a vegetable dish with the lettuce, and fill the middle of: the bow] with sliced green ! Q’ffieiefi ouse, BY ELENORE DE WITT EBY. The eyes of the world have tired of the glare of bright colors, some noted fashion desighers tell us, and black is coming into its own again. There fled. o chaff hull shows in the fold like & vest inside & coat. {to the “‘wearer. What could be more something of poetry, something of mystery, in & black gown. It Is un- ostentatlous, and yet its presence is always noted. It is restful to the eyes of the observer and lends grace charmingly alluring than the sweep of a large, drooping black hat brim, or what more piquant than a saucy little black toque with a dash of Spanish lace or fringe? Black is be- coming alike to brunette or blonde types and has always been a con- servative “standby” througli, seasons of lurld reds and oranges, brilliant greens or purples. This fall, however, it is going to be the rage; every one will wear black. The togue pictured is chic, indi- vidual, and, of course, it-is black. The material used is duvetyn and it peppers—in rings, of course—siiced tomataes, sliced cucumbers and sliced onlons. Onion juice or a clove of gar- lic rubbed on the bottom of the bowl may be substituted for the sliced ‘| onion. course, attractive. A good pepper salad consists of diced green pepper_and- celery mixed with mayonnaise ahd served in tiny lettuce cups. Swest red pepper may, of course, be substituted for the green, and the color of the red pepper is, of Salads of Eggs. Now that eggs are plentiful. egg salad forms one of the best of the substantial Juncheon salads. One good one is made of hard-boiled eggs. Remember to cook the eggs just below the boiling point for half an hour to have them digestible—cut in half and lald on slices of tomato on lettuce leaves. Around each slice of tomato and haif of egg lay a ring of a sweet green pepper, made simply by washing and slicing the pepper. he may rub down the high polish, | forty-elght hours after it has been put on, with powdered pumice and water; then, when dry, apply linseed oil and turpentine in equal quantities, mixed. Many housckeepers of my acqu ance who have attempted to do their old floors in this way have trie “gralning” them. This gives an art ficial grain to the wood, and is don: as follows: Buy a can of graining paint and apply it directly over tin ground cclor paint while the groun: color paint Js still wet; then proceed to grain at once, with & graining too to suit your fancy. Of course, only What Can Be Done With Painted Floors? “I would 8o love to get rid of car- pets and have rugs in my living room,” write 8o many readers of this column, “but the floors of my hous: are ohly spruce, and they wouldn't look very well painted, would they?" To such letters 1 always reply. course, they'll look well painted! And I then proceed to give directions | for painting and finishing them. I be- | lieve that many of my readers who have not thus written to me for aid {may nevertheless be glad to have the |small space can be grained at on following suggestions regarding their | and for this reason only a smail po old floors. | tion at a time should be painted wi The beautiful part about a painted |the graining paint. After the grai floor is that almost any kind of wood | ing 18 finiehed the entire floor is var- at all may lie beneath the paint. Soft | nished when dry. woods are close-grained, and, there- | A pretty luster is given a varnished fore, do not require a “filler’ some | floor by mixing oil and turpentine of the open-grained hardwoods do,|equdl proportions and applying th nt- ‘Another good egg salad Is made of halves of egg wkites from which the yolks have been removed, filled with diced beets and peas, and mixed with mayonnaise. Each egg hailf is propped up in lettuce leaves and the egg yolk’ are crumbed over the whole salad. More mayonnaise is passed. Frozen Cheese Salad. Moisten a cake of cream cheese| with cream, and season with paprika | and salt. Add a little finely minced 80 they are not as difficult to finish | with a cloth, then rubbing down w as the hardwood floors. a dry cloth just before it is dr: After you remove the carpet from |rubbing down while the oil and tur- your floor proceed as follows. First | pentine is still wet removes the scum apply @ coat of “ground color” paint |from the oil, and if it is not done th. to ail holes and ks: let this paint |result will be a dirty, dull floc dry, then apply 2 regular crack filler. | Floors treated in thie way are not as There is a special crack filler now | dangerous to walk upon (elderly p made for filling cracks, crevices and | ple and children particularly will knot-holes, and this is much more | benefited) as a waxed floor. satisfactory than putty would be if| A floor that is merely painted and used for the same purpose, for the |has no coat of varnish over the paint parsley and rub all thoreughly to-|crack filler will not shrink and dry | will not wear as well as though the gether. Pack into tiny cake tins, one|out. Next apply a coat of ground|varnish had been applied, the pain: for each person, put \in a coveied|color paint to the entire floor, let it | will crack and peel in time, and ex- tin dish or box, and palk in salt and|dry thoroughly, and apply a coat or |periénce has taught housckeepers jice for three hours. Serve each chees: | two of varnish (a good spar varnish | that only in bedrooms, where there is mold on a whole lettuce leaf with|will wear best). If one does not|not much traffic, a painted floor eur- French dressing. care for a shiny varnished surface:face is in the least satisfactos | Biography of A Coffee Berry ‘A coffee berry comes into this worl® with a little hull of bitter chaff, which must be talven out before you can have coffee at its purest and best. We remove this chaff from Boscul Coffes 2 in a thorough and scientific way by cracking open the whole berry before we steel-cut the coffee. . ity and flavor. It gives you only the best part of the berry. ‘An’ enticing blend, fragrant, richly mellow, * strong but never bitter. A coffee that is whole- some for all and satisfies the most critical taste. In Visis and sealed cartons only. Never in Suik. Wm. S. Scull Co., Camden, N. J. '-.-Ynnl-mw‘md High-Grade Coffess. -~ Coffee Tt's minus the chaff ‘Distributors Liecbman Bros, 474 Pa. Ave. N.W. BLUE GINGHAM COMBINED WITH WHITE ORGANDY. Frozen Sweets. [ Black Currant Tce Crcam.—Put one pound of ripe black currants, three- fourths cup of sugar, one cup of water and a few grains of red color into a _pan and let the mixture just come to a boil. Strain and add two cups of cream, one- half cup of sugar and one-half teaspoon of lemon juice. Freeze. ) ¢ ) Cherry Water Ice.—Stone two pounds 2 of ripe cherries, crack a few of the stones and pound the kernels; pour two pints of boiling water on the fruit and the kernels and one cup of sugar. Add a few grains of red color and let stand | untfl cold, then strain and freeze. ! Plum Ice Cream.—Put two pounds of ripe plums into an enameled pan with | one cup of water, one cup of sugar! and a few grains of red color. C until smooth and strain. To each one- half pint of this puree add two cups of sweetened cream and a few drops of almond extract. Freeze. Cocoa Ice Cream.—Mix one-half cup of cocoa, one cup of sugar and one level teaspoon of corn starch, add two cups of scalded milk and cook for one- half ah hour, stirring all the time. Beat the yolks of four eggs, add two cups of cream, two tablespoons of but- ter and pour on this the corn starch mixture, stirring all the time. Add one teaspoon of orange extract and one-half teaspoon of vanila_extract and freeze. Iced Cheese.— Drain three cream cheeses until perfectly dry. Beat the cheese with a fork, adding sugar to taste. To two cups of cream add just a pinch of baking soda, pout this to the beaten cheese, then add one table- spoonful of vanila extract and frecze. White Parfait—Boll one cup of water and one cup of sugar until it spins a heavy thread, then pour on to the stiffly beaten whites of three eggs and beat for a_few minutes, add one pint of whipped cream, one teaspoon of orange extract and_pack in ice and salt for four hours. Serve in glasses. blue checked gingham and white or- gandy is illustrated. The bodice of gingham is cut in a straight Floren- 2 3 tine line at the neck, and at the waist - 1 - it erushes into several loose folds. C ‘The full puffed sleeves are of white organdy, gathered on narrow bands of linfhlm at the lower edges. There is a straight underskirt of gingham, ‘with a full flaring organdy skirt over it. A black velvet strand girdles the walst, while dainty rosettes of ging- ham ruching are dotted here and there on the overskirt as a trimming. i lower part of the body, but it makes the skin active, causes you to breathe more deeply and giv alr to breathe, too. Even this muy be out of the reach women, but every woman can take a systematic course of is stout is spoken of as mature and | Physical exercises every day in her is apt to be considered old long be- | [OOT fr’,‘; should do 80 to keep her fore her time C . You must not only be elastic to be |, T- BooBleach the hair an the hands uthtul, you must also be siim. 121as- | knuckles will not he abnormal it vou bt Ao it of exercise:| fatten the hands by massaging into slimness is a matter of exercise and ¥ I 5 ' |them a good cream. The warts on diet. You have a golden opportunity s n By o imbrove Sour figure. The |the hands can be sirangled so they ! T . Get |drop off if you tie a piece of whi wholeloutdoor) world fempteyou., aet sille very tightly around the base o 1f possible, play tennis; this keeps |®aCh wart. s o you ulert, makes you spring suddenly | A- B, D—Cucumber juice will bleach T e ion, brings. your eve. your |the skin. A tablespoonful of “olive e Soat ke Into play, makes you | 0Ll taken three times each duy. will run suddenly and swiftiy, sends your [N€lP you gain in weight; it is pl Flood racing and makes you fill your | 20er Lo take it in the kame amount lungs with air. A hard-fought game | °f ETape juice. Your scalp needs u of tennis will make you exercige|loniC: send an addressed, stamped almost every muscle in your body. |¢hVelope for a formula for one. In my opinion it is only excelled by swimming as a beneficial cxercis ‘Tennis is not the only outdoor me. Even if_you live in the heart of the city and cannot get any athletic e: - iy and Aot e ANy AtlellC KX, |flour, one cup of sugar and one level ride to the city limits and walk with | teaspoon of baking powder. Into a cup long, swinging steps far out into the |one-third filled with melted butter break picturesque greenness of the country. [ two eggs and fill with sweet milk. Add This is not quite so good for you, be- |flavoring, beat all together well and cause it brings into play only the |bake. This makes delicious small cakes. Slender Lines. The woman who allows herself to become stout loses her figure. Ynulh“ and slenderness are so closely aan—zo' BoThe ciated that even the young girl who you country Lightning Cookies. Bift together into a bowl one cup of [corey M, FALL FROCK OF_ NAVY CANTON, HEAVILY BEADED. umooth]{‘ covers the rather hi c¢rown. For the brim the milliner has taken a series of oblong duvetyn strips and fitted the centers tightly to the crown, while the en: of each piece curve outward and are caught to the adjacent ends with rows of \ tiny jet buttons. Speaking of buttons, it 1s a source of wonder whether 80 many ever met to- gether at the same time as on the fall dress sketehed. It is a simple enough model, of navy Canton crepe, but the profusion of shimmering steel-toned discs is astonishing. ‘They are grouped together systematically in long V-shaped patterns, one appear- ing on the blouse in the effect of & filet and the others at internals around the skirt. A wide girdle of Canton ocircles the waist and loops into & large bow at one side, to give an attractive finish to the garment. Canton crepe is again seen in & dainty little summer frock for i formal evening wear. The color {s peach bloom and the outlines soft and girlish. The trim basque bodice is fitted in with cording and cut into & BLACK DUVETYN HAT, JET BUT- TON TRIMMED. eeisy " MAYONNAISE neck, and_the sleeves are extremely short, while self-color fagoting outlines both and serves as a trimming. A delicate spray of Canton roges framed in pale green leaves and caught to one long green steam appear at the front of the bodi¢e, and another similar flower arland is laid carelessly among the folds Of the wide circular skirt. unusually attractive frock of Mock Chicken Loaf. Get six pounds of pigs' feet, trim oft nge the feet thoroughly, wash clean as possible, put them to soak in a pan of strong brine for twen- ty-four hours, then throw them in a pan of hot water and scrape them until they are whi Put them to soak for two hours in soda water and give them a final scraping, then put them to bofl f in slightly salted water_and let them i [ bofl until very tender. Remove all the . . | meat from the bones, add pepper to - \§ = [t MAKES the Salad MAYONNAISE | FOR SALADS OF ALL KINDS 'CONTAINS FRESH EGGS, OIL, VINEGAR, SALT AND SPICES. taste, press in a square cake tin and place away to cool. This is deliclous e served cold. Cut it in thin slices for . undlzlychesl meg mi:‘l a ll(tlel mulh‘!\i, ~ parsioy, nion or celery. For e R B gy When this new soap product ol In flour ant Ty. To make a salad, cut the meat in dice, soak, ~ h 0 mix with equal tions of diced cele: e’,! ea ew u' and cold boiled g&tus, toss in a ‘ocrz th CI n 'n a f ‘ . T s ey e Tike. Chicken y * uce. el “att H salad, but less expensive, RE”you "still bending ove;f the washboard in the middle of the 5 Tapioca Snow. day—rubbing away your strength? joak one cup of tapioca until soft 2 and then cook until clear. When clea. Or do you have your clothes ready add the well-beaten yolks of four ) - 3. eggs and sweeten to taste. Cook for for the line an hour after breakfast? three minutes, dissolve two table- . . spoons of gelatin in one-half cup of Hundreds of thousands of women g water and cool by adding to . gne cup of cold water. As scon & it who used to take all day to do their egins to set, beat in wi e s ' o o . ra . beaten whites of four eggs. wlm: family washing are gaining time sufficiently fluffy, bea! the taploca and the JuIce oF thres Temons. Pou and -tot:ng up strength for tll;e things they really want to do by 4 into a mold or molds and set away to i : ; | g harden. P e Plum Custard. Bofl some plums in water until ten- der, then drain and chop them. Put one quart of milk in a double boller and when lukewarm add three well- beaten eggs, one-half cup of sugar and two level tablespoons of corn- arch moistened with a little cold milk or cream. Stir until it thickens and boils for eight minutes, then re: move from the fire. Add one te: spoon each of lemon and vanilla ex- tract and the plums, stir well and /| serve when cold. Four-Fruit Jam. Measure one quart each of currants, gooseberries, raspberries and _stoned cherries, affer washing and stemming. Place in a preserving kntuaedwlth a cup " ‘Chicken Salads and Cold Meats -TASTE BETTER when served with BEE BRAND MAYON. NAISE. Its creamy thickness and appetizing flavor make ** 9%y BEE BRAND MAYONNAISE today —rich with eggs v ll—~guaranteed absolutely pure. . of water, and when scalded add pounds of !gr and cook slowly, stir- ring freque; until of the consistency of jam, then seal in jars. This combi- nation is as good as it is unusual. —_— . Macaroon Whip. Whip one-half pint of heavy cream until it will lnnd’;lone. ll'll‘v’or with @R Large, wide mouth jar, 35 cents. Ask your grocer E:‘:;,‘ l'fl"gu,.'::' ,%';“c';}”:h:“f, pound Ly T ST . el . e e ' "MCCORMICK & COMPANY, :: Baltimore, U. . A, codsd, ‘a" the. Tuacaroons ‘swaeten Y sufficiently. Serve in frappe glhsse: g —— BEST THAT MONEY CAN BUY