Evening Star Newspaper, August 24, 1921, Page 17

WOMAN’S PAGE. 17 e e her caselat Isastiic wobksiout well, Buttermilk Graham Bread. Caulifiower Saute. A D e L e et ey 'an:| Mix together tares cups of graham| Separate the flowerettes of ihe blled with runs in the legs ;{ her | flour, one cup of - white flour, two |caulifower and boil in salted water silk stockiugs finds that stitching & |¢aplespoons of sugsr, two teaspoons|until they are tender. Drain and put narrow plece of black silic inslde the | ¢ salt and two teaspoons of soda.|two tablespoons of butter in a fry- Add one and one-half cups of butter-|ing pan, melt until brown and then stocking at the top preven{s the runs from coming. The garter fastening milk, mix all into a smooth dough,|put into it the caulifiower and some Brown in the but- LACE ON GOWNS. BY ANNE RITTENHOUSE. s B > Removes C HINDERCORNS Jemores pain, Insures comfort to the feet, ma ing easy. 15 mail or at druggist goes through the extra thickness made by this silk—which, by the way, y Chemical Works. -Patchogue. N. Y. CORN Lift Off with Fingers ! Drop a little reezone” on an aching corm, in- stantly that corn stops hurting, then sturtiy you lift it right off with fin— gets. y Your druggist eells a tiny bottle of “Freezone” for a few cents, sufficient to remove every hard corn, soft corn, or corn between the toes, and the cal- luges, without soreness or irritation. THIS FREE (2 f 2 ALL this week f'n 1,500 of the 2,000 groc< ery stores in Washington you can- get abso- lutely Free one can of A. G. S. Fvaporated Milk i(smallsize ) with each bottle of A. G. S. Mayon- naise you buy. You’ll say this is the most marvel- ous. Mayonnaise on the face of the earth or you get your money back QUICK. In most fashion periods women have been able to boast of the sur- prisingly great or surprisingly small amount of material needed to make a frock. Apparently there is a satisf: tion in knowing that your clothes are made of amazingly much or amasing- Iy little fabric. Didn’t your grandmother ever en- tertain you telling you how many yars of goods it took to make her wedding dress and how many yards of braid she sewed on the long coat she wore on her wedding journey? And doubtless her grandmother be- fore, who was married in the Direc- toiré period, took just as much pleas- ure telling her grandchild, who was Your grandmother, that her wedding dress required only three yards of muslin and that the shawl she wore over it when she went away could be drawn through her wedding ring, so soft and light was it. Dear knows how many yards of tulle and tarlatan it took to make one of Empress Eugenie's party frocks. It is one of the things that sage his- torians, digressing from discussion of olitics in the period of the Second Empire, usually find time to mention. To them Empress Eugenie was sig- nificant of the taste and manners of this period. Empress Eugenie's fond- ness for clothes and lavish wardrobe was_significant of 'EuKenie. and the ber of yards of material—mate- rial enough to make clothes for an entire family—required to make a frock for her showed just how lavish Eugenle was. But really the number of yards of material in"a frock has very little to do with it. In good clothes the cost of material is always slight in com- parison with the cost of labor in making or talent in design. One might as well judge the merits of a bronze statue by the number of pounds of metal it contains. s For several seasons past there has been little opportunity to use lav- ishly of the materials. Now, in the trimming at least of some’ of the clothes in Second Empire style, the yardage has been striking. Take the frock shown in the cut. It is of white taffeta with shirred puff sleeves, and a skirt trimmed with ands of narrow black lace, which also finishes the edge of the skirt, the sleeves and the neck. Thirty yards would be a low estimate of the amount of lace needed on this skirt. Sometimes a skirt of this same de- sign is made with the lace laid on { TAFFETA 1S COM- BI. ‘WITH _ TRIMMING OF BLACK 5, AND BLACK CHER- RIES ARE USED ON THE HA' AND AT THE WAIST OF THE FROCK. : with a headin; fabric of the frock. ‘To finish the picture there are :lu.‘k cherries at the waist and on the (Copyright, 1921.) of bias bands of the A Simple Home Supper. | Clam chowder makes 2 nourishing supper dish, but the average house- keeper rather dreads making it be- cause most clam chowder recipes call for a good deal of “fussing” The recipe given below, however, is an ex- tremely simple one, most of the ingre- dients being put in at once. It might jalmost be called “the lazy man’s wa: of making this dish, but the result is nevertheless deliciou: Easily Made Clam Chowder. Southern Corn Pone. Coffee Cream Pudding. Iced Cocoa. Easily Made Clam Chowder—Fry until crisp six slices of fat salt pork cut into narrow strips, then put these into a kettle with six chopped and peeled onions, four diced tomatoes, small crackers which have . been moistened with hot milk, and two quarts of clams that have had their necks removed and discarded. Now add ome teaspoon salt and a little pepper to two tablespoons of the hot {fat in which the pork was fried, and i turn this fat info the kettle on top of ithe clams; coveb with cold water and ilet come to a boil, then eimmer for {three-quarters of an hour. At the end } of this time add five large pared pota- | {toes cut into small pieces and cook juntil the potatoes are done. Thicken {with two tablespoons of flour mixed | 10 a paste with a little cold milk, and iserve at once. { Southern Corn Pone—Mix together | {one quart of cornmeal, one table- spoon of salt. one tablespoon melted {1ard. and enough cold water to make a soft dough. Mould this dough with A1 O (Signed letters pertaining to treatment, will be Letters shonld be a few can be answered here. Address Dr. William Brady, in care of The Star.| Food and Tuberculosis. The medical theories of a genera- tion ago are the popular -delusions of today. One of the old medical theories which have been discarded by the pro- fession and still retained by the laity is that it is possible to force a tuber- culous patiegt to gain weight by over- eating. Based upon this vain theory, people generally worry needlessly over‘the failure of the patient to con- sume as much food as an active, healthy individual requires to main- tain normal welght. TUntold harm has been done by un- ‘wise efforts to coax patients to swal- low food which they did not want and could not possibly assimilate. The feeding of a patient with tu- berculosis is not a question to be anm= swered by Tom, Dick and Harry. It is an individual scientific problem for the physician to solve in each case according to the state of the patient and the extent of the disease. A tuberculous patient who may pos- sibly be permitted to take some ex- ercise—which is in itself an impor- tant problem for the doctor—can con ceivably assimilate more food than one whose condition demands absolute voidance of all exercise. The exer- cising patient naturally demands more food than the resting patient. The whole idea of forcing the feed- ing is based upon misunderstanding of the pathology of the disease. Loss of weight in tuberculosis is a_result of disease, not a cause, ~ Well “nour- ished - individuals—that individuals whose weight is normal or above normal for age and height—may and often do_ develop tuberculos! And individugls considerably too stout are found under !!Q:I.I;lfi! for tuberculosis in every I sanatorium. Forgnme feeding is & risky busi- ness without constant medical super- vision .’e’d‘l n‘nru na:‘olllty nowadays unde rmedical supervision. Wholesome food of good varlety, well prepared and attractively served, is the desideratum, not great quanti- ties of milk, eggs or any other partic- ular articles. Incidentally, there is ne virtue in raw eggs which is not pres- ent in eggs cooked as the patient pre- fers. - And milk is a rather indifferent nutriment, as compared with bread and butter, potatoes, peas, beans, chees: m-ulro;nll, bananas, sugey and eals generally. c"‘Appe!l’e should be festered d preserved by making the food gractive, not destroyed by crude efs forts to fill the patient with a mess of stuff which the system will be un- able to metabolize. QUESTIONS AND ANSWERS. Pyridine Cured His Asthma—But— Question-If you wish to confer a great favor upon asthma sufferers, recommend pyridine.- Pour g little in a saucer and sit alongside and breathe the vapor. I had asthma for twenty years, and it never failed to brins brief and written in ink. LHficient A.Kirkman Personal Health Service ~ By WILLIAM BRADY, M. D. Noted Physician and Asthor answered by Dr. Brady if a stam Owing to No reply can be mi the hands into thin, oblong cakes (the old-fashioned southern cooks did this by tossing the dough over and over very lightly until each cake was an oval mound, higher in the middle than at the ends. Place these cakes in a greased baking pan and bake quickly | in a hot oven. These cakes are broken, : not cut, when eaten, and plenty of butter should be used on them. i Coffee Cream Sponge—Dissolve two and one-quarter tablespoons of gran- ulated gelatin in one cup of hot milk, then add one cup of strained strong coffee and one cup of sugar. Mix well, and when the sugar is dis-| solved, strain and cool. As it begins to thicken, whip it with an eggbeater of the wheel type until light, and fold in the stiffly whipped whites of two eggs and one teaspoon of vanilla extract. (To make a Bavarian cream of this, fold in two cups of stiy- whipped cream.) Chill'on ice before serving. Reader Friend—Answer: = Mustagd Pickle: Slice and cémbine two quarts of green tomatoes, one quart of the small cucumbers and one cauli-| flower broken into flowerets; add one qual of small whole onions and cover these vegetables with a brine (using one cup of salt to five quarts of water) and let stand for twen! four hours. Then scald in the same salty water and drain. Now make a sauce of one quart of vinegar, two cups of brown sugar, two tablespoons of dry mustard and one cup of flour, mixing this well together, then heat- | ing it until thick. Pour this while hot | over the vegetables in hot, sterilized | glass jars, and seal at once. (If de-| sired, omitted in this recipe, or, if liked, sll‘ced green peppers may be added to 1t.) and hygiene. not ve Qlseass diagnosis or nped; seif-addressed envelope is inclosed. oh?e anmber of letters teceived, oaly to querles mot conforming t# “structions. great relief to that dreadful oppres- sion. I changed climate in 1893 and have not had an attack since. Answe: dine has long been used for the r—PyTie relief of asthmatic attacks. It is produced by the dry distillation of old bones, also in some tobacco smoke. If the heart is weak, great caution must be employed when using the remedy. It often proves disap- pointing. Mole te Cancer. Question—Is there any danger of a mole, not quite as large as a dime, on one’s skin turning to cancer? When I happen to strike it I find it becomes sensitive. (Mis Answer—Yes. Sometimes such tri fling lesions ultimately become ma.- lignant.© Why not have it. removed by your doctor, now a trifling, pain- ess operation,” and stop worrying about {t? - (Copyright, 1921.) Baked Peaches. Select some firm halves of canned peaches. Sprinkle with sugar and add some water. and Sweetened cream. D s e e ams e st The box spring is the final achievement in springs for beds The 72 highlytempered coils 1nthe Consciftice Brand Box Spring respondto the least the green tomatoes may bef There are so many green things to be had now that any woman who wants to reduce can do so in the pleasantest possible way by eating salads a couple of times a day—in- stead of heating, heavier foods. Salads can be thinning as well as fattening, depending upon the sert of mayonnaise and the amount used. But a “reduction” salad is used with boiled dressing or with,mayonnaise made from.white mineral oil, which is guite tasteless and not fattening at all, and laxative—if you happen to need a laxative. < Boiled carrots #nd green peas chopped up together and piled on a large lettuce leaf make a delicious salad—either with boiled dressing, re- duction mayonnaise, or with salt, pepper and vinegar as a sadbe. ¥ herries, fresh or canned, cut up in halves, cliopped ‘apple; ~orange and peaches, make up a fruit salad that is and stuffed with apple, peas, beans, carrots, or even finely chopped onion, is another idea. Tomatoes, skinned and sliced and the soft nulpr removed, give you scar- let rings. 'Three on 'a lettuce leaf, each ring filled with chopped vege- tables, makes another pretty salad. Beets soaked in vinegar, cut in dice and mixed with chopped apples, makes a pink salad that is also delicious. avine, Cutie, Elizabeth.—To re- duce the hips, roll back and forth over the floor 4 dozen times each day and take as many exercises as pos- sible, that require you to bend the body at the waist and hips. The roll- ing should be done without corsets. . A Reader.—You can lage the fine- toothed comb by weaving a_ stron thread through the teeth, which will make the teeth so much closer, they will do the work more effectivei: is advisable to cut the hair off, children are very sensitive about such a_condition before their playmates. The hair grows quickly with young thost delicious, and that is delightful to look at (though the woman who is reducing does not need to make foods tempting in appearance). Lima beans, cut up with apples or with carrots,’ is a conibination that looks and tastes well. Apples can be used with either fruit or vegetables in salads.” They combine with almost thing. large tomato, skinned, hollowed Tomatoes, Red and Yellow. If you are planning to can toma- toes, do them early in the season; even if they cost a little more. Years of experience g6 to prove that the first crop of both fruits and vege- tables is best for preserving. is particularly true of tomatoes. A e old market gardener remarked that the early tomatoes seem to be made mostiy of sunshine, the later ones of water. For catsup and pic- kles it does not matter, but for can- 'ning, especially if you can small to- matoes whole for salad, it matters a good deal. To can tomatoes whole, wash them, cover them with boiling water and let them stand a minute or two, when the skin may easily be stripped off. Pack clean jars as full as you can without breaking the tomatoes—with small, whole, firm tomatoes. Use the imperfect and large ones to make a juice. Bofl them about ten minutes until quite soft, then crush them through a sieve fine enough to retain HOME ECONOMICS. BY MRS. ELIZABETH KENT. the seeds. Fill the ars of whole tomatoes to overflow T whn il strained juice and allow a teaspoonful of salt to ‘each quart jar. Sterilize the filled jars twenty minutes in boil- ing water, seal and cool. esides ‘the red tomatoes there are now to be had yellow tomatoes, both in the ordinary tomato size and in the plum variety. ~ These are not good for cannimg because the color fades, but they are excellent for salads, and are very pretty when vou need a yellow salad for-your color scheme. - With peas or wax beans and stiff yellow mayonnaise they make a very effec- tive and delicious salad. One or two plants of yellow tomatoes in the gar- den will give you all you need. Plum tomatoes, whother red or yellow, -are delicious for picnic and train lunches, kinned and wrabped in oil paper. (Copyright, 1921.) Pickled Salmon. Boil the salmon. drain it and put it aside to get cold. then place it in a deep dish. Boil one cup of vinegar, add two bay leaves, one blade of mace, two whole allspice, one chopped onion, six whole white peppers, one teaspoonful of salt, one-half cup of aspic jelly and one lump of sugar. Let them boil up, then allow to sim- mer for twenty minutes, strain over the salmon and serve when quite cold. —_— 'A hat of softly draped radium blue duvetyn is trimméd in front with a long bow of the material. 1219-1221. G. Store Hours—S8:130 to ddy * Wright & Ditson 1921 ° N Tennis Balls Very special, each 50c A This | A Fresh Shipment of Those. Misses’ and Girls’ AlL'Wright & Ditson Tennis Rackets Greatly Reduced Hosiery Special . Women's Full-fashioned Silk Hosiery -~ Double-héel and toe, lisle tops. Every guaranteed, In white,:navy and cordovan, Very specialat..... Fall Désigner Patterns and Fashion children. Kewpie—With all your opportuni- ties for outdoor exercise and 'your acknowledged gbod health, 1 do not see that you have any cause to be worrled _because you are not very large. You have four or five more years in which to grow and the riding will help also in your development. Learn 1o breath deeply during this ex- ercise. Things You'll Like to Make. . Lace and Ribber Overskivt On your next party or evening frock make a lace and ribbon over- skirt. Use one and a half yards of lace wide enough to reach the hem of the silk underskirt. Shirr the top edge and fasten it to a band of picoted ribbon two and a half inches wide. Streamers of the ribbon one inch wide of different lengths hang all around jthe belt. Sew the overskirt to the ) bodice, which is also made of the lace and ribbon streamers. A large, bright velvet flower at one side give: |a smart finish to your lace and ri bon overskirt. it RA. (Copyright, 1921.) ew Silk Stockings. | [paThe way vou treat silk stockings has a lot more to do with the way they wear than has their origlnal price— usually. Sometimes. of course, they are just such a poor quality that they aren't worthe taking care of. But usually care tells more with silk istockings than it does with almost {anything else. 1""To begin with, never let silk stock- lings lie soiled for a week. They rot, once moisture has permeated. them. The thing to do i3 t@ wash them out as soon as you talt them off. Of course, this is usually too much trou- ible. Nevertheless, it is the thing to [do. And of course they shouldn’t be worn more than a day dt.a time—no more than a day without washing. that means. Furthermore, it is said by a woman who wears her silk stockings longer than most of us do that they should be washed in cold water, dnd that no soap should be used. This seems rather strenuous treatment. But in this recipe jor vrop Cakes ™ ma’:elwirh for Alrtine Bosey Book of Recipen. The A. 1. Root Co., ¥ " Medina, 0. The Home of the Honey Bees' Street N.W 6—Saturdays 8:30 to 3 It’s your good fortune as well as ours that we were able to secure another lot of* those excellent Middy Blouses, including. plenty of “Paul Jones” and “Nayvee” makes. All_guaranteed fast -olor. In sizes 4 to 22 years. Very specially priced at— $1.49 Middy Ties Made of fine qual- ity silk. All colors. © o should be thin silk—and plerce the fabric of the stocking. chopped parsley. ter and serve hot. make into three loaves and bake in a moderate oven for forty minutes. does pot . . Belding, maker of fine silks, says—<«Wash silks in - LUX” | WHISKonemblspoonfiflofLuxintoadfick lather | in half a bowlful of very hot water. Add cold water until lukewarm. Dip garment up and down, pressing suds repeatedly through soiled spots. Rinse in three lukewarm waters. Squeeze water out— do not wring. Roll in towel; when nearly dry, press with a warm iron—never a hot one. | COLORED SILKS. Have suds and rinsing water almost cool. Wash quickly to keep colors from running. Hang in the shade to dry. M‘ADE IN U.S.AY ‘News from Mayer’s August. Sale . of Life Time Furniture We're sorry we can’t quote you all the prices that are on this good furniture now. We tried it at first, but it simply can’t be done: ~ Prices are so low and the Life Time quality, of course, hasn’t changed—that people are buying faster than we could check the stock. ; But these prices we quote are simply taken at random from the sale price tags and whether it be one price or an- other, the value is just as great. Every piece of Life Time Furniture in the whole store is at sale prices " And think of it—the six most beautiful floors:of furniture in Washington offered-for your selection at sale prices— and more than beautiful, too® It’s real genuine Life Time Furniture. : ‘Mayer E’g" Co Between DG E