Evening Star Newspaper, July 29, 1921, Page 10

N Speaking of Good Yarns, Minerva ¢s a recognized leader. ’ Buy It! Try It! Unrivaled for intrinsic value; endless color varicty. A Host of Styles Knstting Wools, Shetland Floss, Germantown Luster Silk Mixture, Iceland, Span- ssh, Mohair Saxonctte, Heatherdown, Golf, Angora (ymported and domestic), Thistledown, Saxony. Our Daily Knitting Bee Mr. Reed gives precise in- dividual instruction on all matters concerning knitting, crocheting, fit, style and workmanship. Hemstitch, Picot Edge, Plaiting, Buttons OPEN SATURDAYS TILL 3:15 P.M. Laces and Lace Curtain Eatablished 1855. Cleaning MME. VIBOUD, Inc, _737 i1tk St N, or hurts which occur in every home—cuts, burns, scratches, etc.— can be quickly healed by Resinol Ointment. 1 stops the smarting at once and cools the inflammation. Peanut Butter A Delicious Food Absolutely Pure. Large Glass Jars 10¢ At your dealers or delivered anywhere in this city. (A pretty bed i worthless without a comfortable mattress) {Upon the mattress and box-spring depends the night’s sleep., Elastic !l onglfibrewmakes Conscience Brand mat-, ltresses far¥more com- Ifortable and enduring than the ordinary mat- |tress. Three varieties— ‘cotton fel, kapoc, ha ‘—one for every purse. | {With the well-known Conscience Brand box spring, the ideal com- bination for sleep.’ Conscience Brand Mattresses INTERNATIONAL BEDDING CO. BairiMore AND Ricumond [ SN NG (5] TNAN GNGND NG N NI NG ble lazative to R nd keep the digestive and. R JUNIORS~— Littie NRs One-third the regu- dose. Made of same ingredients, then candy coated For children and adults. People’s Drug Stores: Spre the moth and spoil'ihc cloth spray"PREVENTOL" Prevents Mot}hs (PREVENTOL) > MAKES A CLEAN HOME 4~ alth and T hrift in METHODS RECIPES FOR The Star’s Household Expert Tells of Impor- tance in Selecting the Proper Kind of Fruit. How to Make Fruit Jelly Wafers. In most fruits there is a substance called pectin, which is not developed until the fruit is ripe, or nearly so, but overripe fruit tends to form sirup instead of jelly, because it has developed sugar in too great a quan- tity. If too much sugar is added to juice, it will form a thick sirup. Too little sugar will make the jelly tough. Fruit must also contain acid as well as pectin to make good jell Peaches and pears are fruits whic {contain pectin, but are not rich enough in acids to make good jelly. {Some acid fruits are not rich in pes tin. The quantity of pectin is s small in the strawberry that it is difficult to make jelly with this fruit unless some other juice, such as cur- added. To use the right proportion of sugar is Important, usually a pint of sugar to a pint of juice, but if the fruit contains a high percentage of sugar the quantity of added sugar should be a little less. In a season when there has been a great deal of heat and sunshine there will be more sugar in the fruit than in a cold wet season, and three-fourths of a pint of sugar may be used in a pint of julce. Give the jelly the longest cooking before adding the su heat the sugar in the oven and then cook them together for about ten minutes. Cur~ rants. crabapples, apples, quinces, grapes, gooseberries, blackberrie: plums and raspberries make the be: jell Never use tin. iron or copper uten- sils for jelly making. To sterilize the glasses ‘wash them and put them in a kettle of cold water. Place on the stove and heat the water gradually to the boiling point. Remove the glasses and drain. It is much easier to fill glasses from a pitcher than from the kettle. Have the paraffin about one-fourth of an inch thick so that it will not crack in cooling. Shave the paraffin into the tumblers before pouring in the hot jelly. The paraffin will then come to the top and seal the surface when all is cold. This method is much easier than { melting the paraffin to pour over the hardened jelly. Tip the glass slightly all around wiile the paraffin is hot. then all air spaces will be filled in. An easy way to label glasses is to {use marked siips of paper not quite 1 long as the diameter of the top of the glass, and when the paraffin is partially set, but still soft, lay each label on and press gently. They will stick fast, yet are instantly peel- od off if you want to use the paraffin again. To make a jelly bag. fold together two opposite corners of a square of cheesecloth three-fourths of a yard long. Sew up in a cornucopia shape, making a rounding point. Sew a loop of tape in each corner.. If no SUCCESSFUL JELLY MAKING proportion of gooseberry or currant juice makes a delicious jelly. Use cup for cup of sugar and the mixed juice. For curfant and strawberry Jelly allow one pint of currants to two of strawberries. Heat both fruits together. Currants and rasp- berries combined in equal propor- tions make a fine flavored jelly. An excellent peach jelly may be made by using equal quantities of peaches and apples. When making plum jelly, cut the plums in halves, cook ~until tender and then strailn. The fruit must not be overripe. Whole Plums in_Jelly.—Either the red or the blue plums can be used for this, or the yellow, if they are not too soft. For every pound of fruit allow a pound of granulated sugar. Put the sugar in the preserving kettle over a slow fire, adding a very little water to help melt the sugar. Half a cupful will be enough for several pounds. When melted, let simmer. Wash the plums and dry them, then prick each one several times with a darning needle. Put Just enough plums in the sirup to make a close layer all on one sur- face, and cook until the skins begin to break, then lift them out carefully with a skimmer and put in a layer in a flat dish, while another layer of plums cooks in the sirup. When all are done and cool, return those first cooked to the sirup, which all this time have been simmering, and cook until transparent looking. Repeat the process with each layer, and when 811 are done put in giass jars and pour the boiling hot sirup over them until the jars are brimming full. Let stand until cold, filling up with sirup if the jar contents shrink and finish as usual with a layer of paraffin. The plums after a few days will be en- cased in a beautiful rich jelly. Mint and Apple Jelly. Cover some fresh mint leaves with boiling water, and allow them to steep for several hours. To a quantity of strained apple juice, add enough of the mint liquid to produce a decided mint flavor. A pint would flavor about a gallon of jelly. Add a little green vegetable coloring to make bright. Boil for twenty minutes, add an equal quantity of heated sugar, and continue boiling until it forms a Jelly, which will be in about ten minutes. If dried mint is used, less is needed, and the leaves should be steeped for a minute or two only. The liquld should then be strained through a double thickness of cheesecloth be- fore it is added to the apple juice. ;lrfle“d‘rh:edrm:z nlmkes a darker jelly e fres] it i then the ¢ mint, but it is equally Peach-Apple Jelly. Apples have so undecided a flavor that they combine readily with quinces. grapes or peaches, giving the whole a delightful flavor and giving grapes and peaches, which lack the jelly- ing qualities themselves, firmness and body. Take equal quantities of peach and apple skins, preferably the red skins; add the cores, peach stones and small pieces of fruit; cover with cold water and cook until tender; en this stage is reached, cook for five minutes longer, strain and pour into glasses sterilized with hot wa- ter. Plain apple skins may be used in the same way, flavored with lemon, g::;g?u orange, = 8rapes or rose m. Any tast aj Skin can be used. i hook is handy. the jelly bag can be hung between two chairs To sum_u; Select fruit that con- tains the jelly-making qualities in the right quantities. Gather when in the right condition. Do not use too much water. Use the right proportion of sugar. Sterilize all utensils. Strain carefully without pressure. Cover care- fully. Keep in a cool, dry, dark place. Various Combinations. Cherry juice mixed with an equal Fur and Feathers. BY ANNE RITTENHOUSE. ‘The instinct of imitation and the power of endurance, says a German commentator on nineteenth century fashions are the factors that decide the length of any fashion. The worst that a pessimist can say is not always that fashions are flecting and that women of fashion are fickle. They are sometimes _distressingly tenacious of a seemingly useless and senseless fashion, Take crinolines of the last century—once they were launched women could not rid them- selves of the fashion. They were un- comfortable, unhygienic, = graceless, and made for great expense because of the enormous amounts of material needed to drape a &Kirt over them— but such was the instinct of imitation and the power of endurance that they Grape-Apple Jelly. Add to the grape juice an e portion of apple Juice axtrasted Fran tart apples. Measure the fiquid and for each pint of liquid add a pint of sugar. Cook rapidly in a porcelain kettle, skim free from all rising sedi- ment and test frequently. Do not make a large quantity at once. If too sweet, and it does not become firm quickly, add a little vinegar or The 01d Gardener Says: When tomatoes have grown to the top of a four-foot stake pinch them back. If your ground is rich, it is quite prob- able that the plants have made foliage at the expense of fruit. That being true, there is no reason why some of the leaves should not be removed. It is wise, however, to take them from’ the bottom of the plant rather than from tke top. This is assuming, of course, that the plants are staked or grown on trellises, but even if they are rambling over the ground, it is also well to pinch off the ends ar this season. System for Luggage. An enormous amount of confusion and worry would be eliminated in your family if every member there- of, from the babe in arms to the mother and father, had his or her own individual trunk or bag. So often when a family decamps for a summer vacation the pieces of lug- gage are pooled and every ones possessions are brought into the scene of packing to be hopelessly mixed up. It is the theory of some housewives that the best method is to put all the shoes in one trunk, all the light cidthes in another, and so on until every one has something in every trunk. "Then there is scurrying back and forth, for no one has enough clothes to dress without ge'- ting something from half a dozen trunks or boxes. Possessing' individual bags or boxes also helps children to develop a sense of responsibility and neat- ness. If each child had a small wicker satchel or suit case that he might carry himself and were told that he must take enough in it to supply his needs overnight, he would doubtless take interest in working out his problem. Each little bag or suit case should bear the initials of its owner. In packing any bit of baggage there is always a decided advantage in making a complete inventory of every article contained in the bag or .trunk. This may sebm irksome, but if u have a little notebook and pencil at hand it is not at all difficult. Such an inventory is of enormous help if any piece of bag- gage is lost, for you can very easily see then just what your loss has been, and are able to estimate your claims with very little figuring. Moreover, in unpacking you are able to locate any article desired simply by reference to your list. —— FLESH-COLORED CHIFFON COMES HIGH IN THE NECK IN THIS ROSE TAFFETA TRIMMED WITH ROSE OSTRICH. remained in vogue for a generation, and it took eight years after Em- press Eugenie had the temerity to leave off her crinoline in 1859 before the majority of women dared to walk about without them. Monkey Fur Agaim. So sometimes our endurance is great when it comes to mere detalls of fashion. Take monkey fur and os- trich feathers used as garniture for frocks. Thus fashions sometimes per- sist that are neither useful nor com- fortable. Once a fashion is with us it is sometimes hard to banish it. Presumably we have endless powers of endurance when it comes to mon- key fur and ostrich feathers used as garniture to frocks. We have re- garded them as banished several times, and now, when we are eager for news of something that really is @ew in the clothes planned for an- other season. we are simply informed that monkey fur is to be in high fa- vor—monkey fur and ostrich used as dress trimmin, But there is no reason to regret this endurance. Ostrich feathers may be attractive and graceful. While we wear them on our frocks, we may be less tempted to pile them up to over- flowing on our hats. It is a difficult thing to look well beneath the over- flowing ostrich hat. It takes the statuesque beauty of the Duchess of Devonshire seen ‘through the flatter- Ing eyes of a Gainsborough to make it really successful. ‘Worn by Pearl White. Pearl White has rather charmed the French in whatever she wears, though she has good sense in wearing usually what is most charming. They have referred to her as a “blonde doll"— charming and vivacious. She has a frock of rose taffeta trimmed with rose ostrich that has been much ad- mired. The upper part of the bodice and the sleeves are of chiffon in flesh color—not what the French call flesh color now, which is on a yellower tinge—but the pink flesh color that really is flesh color against the skin of a blonde doll. ‘The bodice of this frock is high in front and back, helping to prove the statement receatly made that, save for evening frocks, one never finds a low neck that is not combined with long sleeves, or abbreviated sleeves that are not combined-with-&-bodice high at the neck. lemon juice; sugar. if too tart add more Quince Jelly. Boil the parings in water to cover them until soft, then drain, but do not squeeze; add equal parts of sugar and boil until ready to put into glasses, which will be in about half an hour. Green Gooseberry Jelly.—Wash six pounds of green gooseberries very clean after having taken off the tops and stalks. Add two quarts of water and let them simmer until they are well broken. Turn the whole into a Jelly bag and let the juice drain through.” Measure the juice and boil it rapidly for fifteen minutes; take it from the fire and stir into it, until entirely dissolved, an equal weight of sugar. Then boil the syrup from fifteen to twenty minutes longer, or until it jellles strongly on the spoon. It should be pale and transparent and perfectly free from scum. Fruit Jelly Waters. As a basis for red raspberry Jellies, heat in a double boiler with- out water two cups of raspberries, and force the mass through a fine sieve. Add two cups of sugar, one- half a cup of apple pulp, and one-half a cup of water; boil the mixture un- til it is very thick; after that let it simmer, but not boil. Add, leaf by leaf, one ounce of leaf gelatin that has previously been soaked in one- half a cup of water for at least two hours. Do mnot add a leaf until®the one before it has thoroughly dis- solved; allow twenty minutes or more for the addition of the gelatin. Let the mass simmer for at least five min- utes after the last leaf is dissolved; then it should drip from the paddle in thick streams. Drop in inch wafel on cold marble or waxed paper. Whe the wafers are firm, dredge them lightly with granulated sugar, lift each with a thin knife, place together. base to base, and dredge thoroughly. /The jellies will be ready for use in a few hours. . Steam one pound, about two dozen Leaure. A Kirkman Peach Dishes for the Dinner Table. It is time for good housekeaperb‘ to get their peach recipes together, and I offer the following to add to their collection: Peach Balad.—Remove the skins from ripe peaches by putting the fruit in a cheesecloth bag and low- ering it into boiling water for about two minutes, then taking it out and plunging the bag into cold water for a second; the skins can then be re- moved easily with the fingers. Halve the peaches and place them round- side-down on tender lettuce leaves; fill the cavity in each half-peach with cream cheese and pour cream salad dressing over all. Serve very cold. Peach Shorteake. — Mix together 4 cups_of bread flour, 1 teaspoon salt and 3 teaspoons baking powder; sift these dry ingredients into a bowl and rub into them, With the fingertips, 6 tablespoons of butter. Now beat two eggs light without separating them and add to them % of a cup of sweet milk; turn this liquid mixture into the flour mixture and stir well, then pour the batter into 2 buttered layer-cake pans and Dbake for about 30 minutes in a hot oven. Split open while still hot and place on a large platter ul‘&l‘llfl!_ely with pared and sliced peaches whic have been allowed to stand ten min- utes sprinkled with enough sugar to sweeten them well. Put the siiced peaches on top of the upper layer as well as between all the layers, and pour sweetened cream over all. Serve at once. Peach Dessert.—Remove the skins from ripe peaches as described above, then quarter them, removing place of the frosen dessert. Every-Day S8piced Peach Salad.— This 18 a delicious salad and easy to prepare. Make a spiced vinegar by combining one cup of cold water and two cups of strong vinegar and put this on the range to boil with 2 tablespoons of sugar, a plece of stick cinnamon and 3 whole cloves; let Loil ten minutes, then pour at once over halved pared peaches in a bowl. Let the peaches stand in the vinegar in this way until the liquid is cold, then drain and place the fruit in a bed of lettuce leaves. Cover with ordinary French dressing before serving. Baked Peach Pudding. — Scald 1 pint of milk in_the upper part of a double boiler. Mix together 2 blespoons of cornstarch and 4 spoons of sugar and stir these into the scalded milk; let cook over water until _thick, stirring o ally, then add 2 egg-yolks and, when blended, 1 teaspoon lemon extract. Pour this hot mixture at once over 1 pint of fresh, ripe peaches which have been quartered and stoned and placed in a medium-size baking dish. Beat the two egg-whites stiff, add to them 3% cup of sugar, and turn this meringue over the top of the pud- ding. Then slip the dish into a mod- erate oven for 12 minutes. Let cool, and serve. Creamed Fried Tomatoes. Dip some slices of tomatoes in flour and fry in butter. When done, make a cream dressing by mixing one pint of milk, a tablespoonful of corn- starch, a s oning of salt and pep: per and a lump of butter the size of an egg. Draw the frying pan to the edge of the stove and pour this mix- ture over the fried tomatoes. As soon as it thickens, pour all onto a deep platter and serve at once. air-tight, daily romance. COUNTRY with Wine Beat two eggs and mix with one teaspoon of salt, one-fourth teaspoon of pepper, one-fourth teaspoon of paprika, one-half teaspoon o mustard and one tablespoon of flour. Stir in gradually to prevent lumping. Add one cup of milk and stir, then add one-half cup of hot vinegar. Put in & double boiler and boll until it begins to thicken; add one-half cup of grated cheese and Jet boll until the cheese is melted. Fresh whipped and delivered in wide-mouthed jars for demand. A refined, palate Made with FRESH S onmly, together negar, High-grade Salad Oil and Finest Condiments. Virginal purity. Chevy Chace mayonnaise Chevy Chase Food Products Co. Phone Franklin 83C. You may make as good—not better stones. Place them in a bowl with an equal quantity of quartered marshmallows and add ~ enough whipped cream to moisten them well. The whipped cream should be sweet- ened to suit the taste and should also kave a drop or two of vanilla ex- tract added to it. ‘Turn this dessert into glass cups lined with thin slices of any kind of cake, and serve very cold. This is as delicious -as ice cream and is frequently served in purple plums, and force them through a fine sieve. Boil this pulp and one pound: of sugar until the mass is thick and then add, as just described, one and one-fourth ounces of leaf gelatin, previously soaked two hours in one: half cup of water. Drop the wafers, and finish them as in the previous case, but remember that they take longer to set and dry. Wire frames will make the drying quicker and better. ICED__. "SALADA H204 The Summer Beverage “Par Excellence’ It's So Refreshing. JUST TRY IT! Will You TRY Salada? Y ill so gladly mall vo a free sample on receipt of a post card. Address: Salada Tea Co., Boston, Mass. BULLOCKS AND STALL-FED OXEN —were delicacies with the early Greeks. With rich viands and epicurean de- lights we today scarce dream of, they still extolled the praise of the king of "SWINDELL'’S CHIPPED BEEF s e wins the of lovers food. All the goodnees of prime tensified by the special drying process and ":t‘, whether eaten or to delight your old. Choose of the % er % peand ‘The Most Popular At All Chain Stores Markets and Groceries The Store for Things Electrical; Everything for the Motorist | OUR REPUTATION IS YOUR GUARANTEE SEE the Laun-Dry-Ette The Laun-Dry-Ette has revolutionized wash day. It washes beautifully everything from georgettes and fine linens to heavy blankets and comforts. But, more than that, it has abolished much of the hard work of wash day, it Dries the clothes without a wr;nger It has abolished the wringer. It dries the wash—a tubful at a time—for the line—in one minute, without a wringer. No Buttons Smashed—No More Red Hands. __Attend a Demonstration. NiTogs 1328 - 30 NEW YORK AVE.MAIN 6800 Cob try JERSEY Corn Flahes with milk Corn on the nd yoi this natu: Flavor in 8 nowond delightol petizing form-a the whole will relish in any scason.. JERSEY i ke Original Qhick Corn Flakes Divided Into Three Huge Lots At Big Savings! Here is the opportunity you have been waiting for! At three flat prices—$1.98, $2.98 and $3.98—you can choose from our entire stock of this season’s NEW- ARK Pumpes and Oxfords and save as much as $2 on every pair you buy! And at their original prices they were from $1 to $2 per pair less than the same qual- ities offered elsewhere. No matter what style you have in mind, or leather you prefer, you will find it in this sale in your size at these big savings. The Regular Price is Ewbossed on the Solesof Every Pair. The Regulor Price is Embossed ow the Solesof Every Fair. There is no Guessing About the Saving For the Regular Prices are Stamped on Every Pair. The Regular Price is Embossed om the Solesof EveryPair. NEWARK sales are always a sweeping success, because womenfolk know that the savings are ab- ~ solutely as represented, for the regular prices are Values embossed on the soles of every pair. You know Ib positively the exact saving you make before you Us $P6 buy. See these marvelous values tomorrow. All of Our $3.50 White Canvas Ox- fords for Women, And you know that they were $3.50, for the regular price is stamped on the soles of every pair. Strap models; as well aslow heel lace walking ox- fords. While they last Newark Shoes for Men and Women, $4, $5 and $6—NONE HIGHER. The Linited States. 3 1 WASHINGTON STORES 913 Pennsylvania Avenue N.W. 506 9th Street Northwest Between 9th and 10th Between E and F Streets Open Saturday Night Open Nights 1112 7th Street Northwest Between L and M Open Nights