Evening Star Newspaper, September 16, 1921, Page 30

WOMAN’'S PAGE. “Whatéver your _glass needs,- Beck er. is teady: to sup- ply them at At- tractive Prices. TGlass Tops for Tables : Ut to-order: - icker Paint. & Glass Co. S. ¥. ‘HODEKIN, Mgr. dry up or cand: i Ave FNoad"iest €7 | browned the potatoes are done. Sweét Potatoes ‘Georgia Style. and slice into four pleces lengthwi: ers, kling of brown sugar and many bl of butter between the layers. 1239 W 3 VERYBODY knows how good a Ham sandwich is. But have you ever tried a BACON sandwich? Put a few slices of Auth’s Bdcon —hot from the frying pan—between two pieces, of bread. " The sizzling, spicy juice from this savory bacon will permeate.the bread and give it the warm, appetizing flavor you —=used i ewjoy:in mother’s:own bread T —right from the ovenl. 5 . But, be sure it's an AUTH'S Bacon sandwich! - _Sold by All Leading Grocers . < . and at Our Market Stands Look for “Cirels of Goodneas™ iden- ( . tifying' AUTH’S Products and insist on getting WAz Made in Washington by N. Auth Prevision Co. Tnder U. 8. Government Supervision. SANITARY FLOOR ENAMEL Dries hard overnight—ith a tough watetproof gloss This solves the old floor riddle. A l'good brush and a can of Kyanize Sanitary Floor Enamel (any of the eight shades). All ready to spply —simply spread from the can to the floor. In almost no time it's done. Nextdsya bright, cheerful waterproof floor greets you. BSmooth as velvet, tough as rawhide —a flopr of beautv and lasting goodness. That's the result. K Floor Enamel is favored by criti- Ji +cal folks who value case of spplication end enduringly attractive results. Jdeal for Porch and Piazze Floors and Steps — Wood or Cement R T SR S e i . .HERE'S OUR TRIAL OFFER TO YOU { Full half-pint can of Kyanize Floor Esamel FREE, if you present thit Coupoa to the dealers below with 25 cents for a good brush to apply it. : . Manufactured by BOSTON VARNISH COMPANY Everett Station, Boston 49, Mass. Wholesale Distributor: Becker Paint Company, Inc. Wholesale and Retail 1239 Wisconsin Avenue N.W. DEALER! Chas. R. M. Brown, 1252 7th st. n.w. C. H. Clark, Jr., 1841 1st st. 2 Columbia Hdw. Co., 3419 G nw. A. Denekas & Son, 3610 Ga. av. n.w. B. B. Earnshaw & Bro., 11th & M s.e. Geo: A. EmMmons, 207 Penna. ave. s.e. Enterprise Hdw. Co.. 927.9th st. n.w. 2034 R. I. a 930 N. Y. ave. n. ne. nw. A. J. Taylor & Bro., 10th & Water sts. United Accessories- Stores, Inc., 1324 Geo. R. Gill, 642 Penna. ave. . . _N.Y. nw. M. Goldstein, 903-905 H st. n.e. W. R. Walls, 739 8th st. s.e. SUBURBAN DEALERS. ¢ Anacostia—J. Frank Campbell. Mechanicsville—E. Trice &/ Co. Chevy Chase—Chevy Chase Sup. Co. VIRGINIA: Congress Heights—F. M. Fillius, Falls Church—W. N. Lynch. Takbma Park—J. B. Simpson. Hamiiton—G. T. Scholley. /... MARYLAND. Leesburg—Norris Brothers. Bladensburg—Hyman Brown. Manessas—W. C. w-:. Bethesda—Alfred Wilson. Purcelivilie—Miliner & Speer. #Hughesville—J. W. Bolling & Co. Round HIll—Ch: . Ford. Peel and boll the potatoes, but just before they- are done remave them Place these in 8 baking dish In lay? with “a rather generous sprin- Pour 2 cup.qf.hot.water. over the top and molsten two or three times during the process of cooking. so that the sugar may be sure to melt and not -When the top has its | Value of the Apple You can’ depéndiupon the apple to aid digestion, clear the volice, obtain a good complexion, relieve insomnia and reduce the-high cost of living. Apples contain phosphorus, sulphur, iron. magnesia and lime in just the right proportions for good health. In order to use them plentifully it will be a good plan to buy them in considerable quantities. They will keep well in dry sand. Place some, lof the sand in the bottom of a barrel. {then put in a layer of appies and ar- jrange so that none of the apples |touch each other. Thenm put in more | jdry sand between ‘and around thej | fruit. and continue the process untiit ithe barrel is full. ked in this way the apples will keep well and you can have a constant supply. Baked Apples That Are Different.— Peel the apples, core them with a clothespin. halve them. arrange in a deep dish, cover plentifully with sugar, add butter and spice little ‘'hot water and bake slowly in a medium oven, turning the dish and the apples once in a while. When they begin to soften prick with a fork to let the steam escape and: prevent bursting, or make slashes through the peel before baking them. When they are cold there will be a clear amber jelly in the bottom and around the fluffy apples. Baked Apples and Raisins.—Wash {as many apples as desiréd and stic wth clov Place ovr each about teaspoon of sugar, add six or s jraisins for each apple and then half a_cup of water. if it should boil out car through lift them. auce by stirring in about one-fourth cup of thickening to theli water and boiling over the fire for a| minute. Apricot-flavored Apples Crumbs.—The following quantit planned for four persons: Choose some russet apples, allowing one for each person; divide them in quarters and peel and trim them; place them in a shallow saucepan just large enough to hold the apples without leaving too much empty space. Add four tablespoons of sugar, a glass of warm water and an ounce of butter. Cover the saucepan and cook the apples, sprinkling them thoroughly from time to time with their juice. The time of cooking depends on the quality of the apples and how tender they are. Be- fore serving them arrange each quar- and’ NOURISHING DESSERTS FROM APPLES, PEARS AND GRAPES Appfé; That Are Different—Stewed Pears and a Grape Marmalade. | cer and two in Cobkery—Baked crumbs toasted in butter, sprinkled with sugar and glased in the oven. Add to the juice of the apples a tabl spoon of apricot preserve, boil it a minute, so that the apricot may be thoroughly mixed; add a third of an ounce of butter, shake the saucepan juntil the butter is thoroughly mixed with the sauce, pour over the apples and serve. Special Fried Apples. 1f Heat a slice of bacon and a small! onion, siiced, In & granite satcepan, and when well heated throw into the pan three good--ized apples. which | have been core.. in thicki slices, If thin-skinn need not | be pared, but may b -ooked with the skins on; sprinkie with a little sait, | cover quickly and cook briskly. When | they are well steamed through, turn | them over carefully so as not to break the slices, cover and cook until done. Unless the apples are dry no! water will be needed. Serve hot. An| excellent breakfast or luncheon dish. Apple Custard.—To one pint of | stewed apples add one-half cup of sugar, one teaspoon of grated lemon peel and one-half teaspoon of lemon juice. Place in a buttered buking dish and cover with a custard made by the following recipe: Beat three eggs well, 2 ' one tablespoon of sugar and two ‘cups of boiling milk. Pour this over the apple mixture in the baking dish and bake in a slow oven until brown. Apple Snow.—Take one-half tea-| spoon of lemon juice, one tablespoon | of powdered sugar. the white of one | pples. Pare_and core the apples. cut them in slices and cook them in & small amount of water un- til th v soft. Pour off the apples through at the white of the egg to a roth, add the sugar and lemon J t into it the apple pulp and serve with cream. ine a pudding dish with a rich ple crust, fill with two quarts of diced apples. one cup of sugar. one teaspoon of cinnamon, one cup of seeded raisins, one-half cup of currants, the juice and rind of one lemon and one-fourth cup of grape juice. Cover with a crust about a fourth of an inch thick and bake for about an hour. 5 Jellied Apples. Pare, quarter and core six small tart apples and boil them until soft, but not falling to pieces. Have one-half pint of water left when done. Soak ter apple on a little cake of bread Using 0il as Shortening in Baking The good housekeeper knows how to use cooking oil as ghortening in her cakes and muffins—even though she may prefer to use-butter, lard or some other shortening » ordinarily. For Euuk&‘ Rpensive kind of ‘shoréening-and "{t-§S also ‘convenient to have on hand when the lard pail or butter crock is empty. There are sev- eral good brands of cooking-oil on tbe market, some of .them priced around 35 cents a pint cam. Try the | cakes and muffins in thelwo follow- {ing luncheon menus: ¢ 3Maple Sirup s es - ed Peache rea. - €up Cakes, Chécolate Frosting Fried Rice Cakef—Mix three cups HOME_ECONOMICS. BY MRS. ELIZABETH KENT. Dress for Housework. Any woman who does the work of her house knows that it is exercise, {some of it pretty strenuous exercise, | but she does not seem to realize that ! she should dress herself so that she may receive benefit rather than harm from such exercise. A one- | piece, loose-fitting dress, with elbow sleeves, open collar and short skirt, | may be as neat and becoming as any | woman desires, but also leave her !free to turn, twist, lift her arms, | stoop and kneel, as she has occasion %o do. Many women find a two-piece {dress consisting of a plain, short | skirt and a middy blouse even more {accommodating to the many motions {of house work: but it is undeniably {less becoming. It does, however, { permit a great deal of motion and in rising from one's knees one is less likely to tear the skirt. The shoes worn for housework are all important. It is a serious mis- {take to use a cast-off best shoe with | heels meant for dancing. Reasona- bly low, broad heels, rubber tipped, or shoes with rubber soles, would save many a twisted ankle. On the other hand, heelless shoes or very short shoes are - not recommended either. Many a woman may attrib- it of working in house slippers. { A cap is needed for cooking or icleaning. Any woman who wears | glasses in cooking may guess from them how much grease flies around In fa kitchen. It is easier to keep dust {and grease off one's hain than to get ‘it off. On the other hand, a house cap would not be tight nor heavy, but should allow ventilation. Heavy cotton head dresses are-not only un- becoming, but very -hard on the hair. (Copyright;1921.) —_— For_later autymn wear there are exceedingly satisfactory - stockings made of silk and wool combined in a really thin texture. Sometimes these stockings are made up in changeable manner, of threads-of two colors in- terwoven. Lfficienf @glouseke% Laura. A.Kirinan ute her weakened arches to her hab- || one envelope of pink granulated gel of cooked, left-over rice with one beaten egg, one-third cup sugar and a pinch of salt. Form this into flat cakes with the hands angd roll each cake in flour. Fry In cooking-oil, turning so as to brown on both sides. Serve with maple sirup. Cup Cakes.—Sift together one cup granulated sugar, one-half teaspoon salt, two cups bread flour and one and one-half teaspoons baking pow- der; stir into these dry ingredients one-half cup of sweet milk, two beat- en eggs and four tablespoons of cook- ing-oll. Bake in greasced cup-cake pans in a hot oven for fifteen minutes. This recipa makes i | the small-sized “wells ure one inch in depth and two inches i |across top of each “well” (Fil thel 1ls_only half full) | Chocolate Frosting for Cup-Cakes X together two cups confectioners sugar and four teaspoons powdered | cocoa; stir into this four tablespoons sweet milk and one teaspoon vanilla extract. Spread on while the cakes are warm, if possible. (This amount will frost sixteen little cakes.) Egg Salad Cocoa Muffins Blackberries. Muffins.—Sift together one-quarter cup sugar, one and one-half teaspoons baking powder, one and one-half cups flour and one-half teaspoon salt. Stir into this dry mixture three-quarters cup of sweet milk, three table- spoons cooking-oil and one egg. Now beat well and turn into greased muffin rings. Bake twenty minutes in a hot oven. This recipe makes eight large muffins if baked in “wells” measuring | one inch in height and three inches | across top of each well. | Mrs. J. M. H. Answer: Have inex- | pensive, plain, muslin curtains at your living room windows (two lengths, no | valance between these) and over them | have cretonne valances (with a nar- | row length of the material down each { side) of rose-colored tapestry-design | cretonne. And, as you are to sell your | furnichings in'a year, you might just buy more of the rose-colored cretonne to use as portieres between living room and bedroom, as this would be an inexpensive door-hanging. I think your choice of a linoleum rug is a wise one. You are lucky to have a cheerful buff-colored wall paper in this north room and old rose will add to its cheerfulness. CASTORIA For Infants and Children InUse For Over30 Years Always bears the Honesure of | which meas- ~ 5 g 3 Gy ITaf ) [T 1 CONSCIENCE BRAND This trade mark means a mattress honestly built inside and out/ eten The elastic long fibre filling of a Conscience Brand M -;nu{: is springy and comfort. -ile. years_after the ordinary mattress is packed into a hard Topy mat. “Conscience Brand” is a sensible buy— worth asking for. Conscience Brand Mattresses INTERNATIONAL BEDDING CO? NS NONOHTN O8N G Thrift in th teen cup-cakes in | then pour Into g! tin In one-half pint of cold water for about five minutes, add the hot water from the apples; the juice of:two lem- ons and one cup of sugar.; Your over the apples and place bn ic§ o harden. Serve with whipped crean Apples with Rice; and ; Whipped Cream.—Wash six red:che¢ked apples and cut a slice off the topof each, remove the center, form a cup, using a2 sharp teaspooa. Cfl gently in & sirup of two cups of .whter and one cup of sugar until tender. Shape the center carefully and fill it with boiled rice, pour over the sirup the apples were baked in, first simmering | until thick. Serve with whipped cream when cold. Apple Meringue Pie.—Line a greased baking dish with thin_plecrust and sprinkle it with flour. Pour in some thick apple sauce or finely aliced apples, sprinkle with one tablespoon of lemon juice and three tablespoons of sugar, mixing with one tablespoon of flour. Bake in a moderate oven and when nearly done cover with a me- ringue made as follows: Beat some egg whites until frothy and add one level teaspoon of powdered sugar to oach egg white. This should be beaten stiffly and spread on the pie with & dull knife. The best way to have the meringue satisfactory is to spread it on the pie inside the oven and bake it with the oven door open until it is a light brown. If the me- ringue seems to be somewhat liquid it is Lecause too muc sugar has been udded. or it has not been. baked | long enougl Apple Cake.—Chop a cup of apples fine and Loil them in a cup of mo- lasses. When they are cold add one eg& which has been well beaten, half cup of sugar, half cup of butter, half cup of sour milk. two and one- half cups of flour, half teaspoon of oda and half teaspoon of clove dtmeg and cinnamon mixed. Mi and bake In a moderate oven. Made With Pears and Grapes. Special Stewed Pears.—Halve the pears, remove the skins and seeds and stew gently in a sirup made In the proportion of a cup and a half of water to a cup of sugar. When ten- der remove the pears from the sirup and, with a silver teaspoon, scoop out a good sized cavity from each pear. ! Fill the cavities with jelly or marma- | lade. Place the ball of pear scooped out on ton of cach pear. sprinkle with | nutmeg and serve with a little of the sirup. Pear Parfait of pow —Digsolve one teaspoon tin with three table- spoons of boiling water. Beat the yolks of four eggs. add a pint of pear sirup and cook over hot water until as thick as custard. Re from the fire, add one tablespoon of sugar and the dissolved gelatin, beat until cool, then fold in two cups of whip- ped cream. Press into a plain mold, cover tightly, pack in ice and sult and allow to stand ‘three hours to ripen. ‘Turn out on a pretiy dish and decorate with fresh stewed pears, whipped cream and chopped nut meats. Delicious Stuffed pears.—Place some halved cooked pears on a plate and fill the spaces from which the cores have been taken with preserved gin- ger, chopped fine, and on each of the halved pears put a t oon of lem- on jelly Serve ape pounds of sugar and o en pounds of g d cream, Allow four art of vin- ag and c he thick up on the graps e sirup, then pour it 1in to remain for two day then seal. rape Dutter. Wash the grapes carefully, remove all stems and imperfect fruit and drain off all water. Separate the pulp from the skins, heat the pulp to the boiling | point in a preserving kettle and cook slowly until the seeds separate. Re- move the seeds by running the pulp through a colander, put the pulp and skins into the preserving kettle; cook the mixture slowly for thirty minutes and seal in jars. Grape Marmalage.—Pulp six pounds of grapes free from seeds, add the pulp to the grape skins. two pounds of seedless raisins and four pounds of Cook for fificen minutes. Add! es and the rind | of one orange cut into thin straw Cook until the liquid f a jell es and seal. [ e T T T e e T T LT T A 2 I T S ATV T 1 Shaping the Finger Nails. An immense amount can be done toward improving the actual shape of the hand and fingers by shaping the finger nails in different ways. For instance, if your fingers are very short it is obvipus that a fairly long nail will make the fingers seem lcnger, ful about the length of the nail. nail that is too long will only be ugly | and vulgar looking and will not be an improvement even to the prettiest hand. A blunt finger will be improved by a pointed nall, tapering effect, but, but you must be very care- A which will ‘slva a here u L T e T T T therefore, you know If not, try This is the Sae L e e e T mmnmflllmmmmmli mlulmimnunnmnmummmmn AR RN R R RE [orD CALVERT COFFEE Satisfies The Taste of real coffee lovers—and that means practically everybody—because it is RICH TASTY WHCLESOME The Reputation of the Roasters who place-it on the market has been established over a You can trust the Taste of LORD CALVERT You can trust the Makers of LORD CALVERT that Suits YOUR TASTE VERYONE likes Coffee. it “with” or “without,” there are a thousand and one individual preferences of taste—and as many brands or blends to meet these likings. The first step toward real Coffee satisfaction, the reputation of the roaster back of it. Experi- ment in this way until you suit your individual taste exactly. JOINT COFFEE TRADE PUBLICITY COMMITTEE COPFFEE *~ the universal drink ol sdpitcpnt b ot This COPPEE wwed s tha Unived States of HREEA T RO AR LA R AL O DT RN DT DU R s WOMAN’S PAGE, 2. a blunt finger, less sharnly on a tap- ering finger. Always be careful in cleaning tl. do not push the ski, underneath” too frr back. for t makes the nail s rather short R. Bobbie: Discouraged 3 Whiteheads come from digestive turbances and would become bl heads if it were not for the fact th. skin forms a little crust over the cn- . dlgrged pore. Bathe the face. wher must be very careful, for a pointe cy appear, w. peroxide. after nail can also be very ugly and only | which prick the head of each wiih a detriment to an otherwise pretty |the point of a fine needle that has and. t beon " sterilized. with ery long finger should never |more peroxide. have & long mail: at the same time | Bobby—Your oily hair shows it should not have toe short a nail, |sluggish condition of the scalp. M because this will bring the finger to |Bage the scalp each, night until ti such a sudden end as only to attract | blood circulates through it fr. attention to its length. send a stamped addressed ¢ In other words, you must be very | for a tonic. mofilanle.‘ you Hl;lll l’;:ve!f' lhnva [;I:E nails too long or too short, too point-| T o R ATE ed or too sfzuue, Yet by varying | Violet and gray, orange and gray. very slightly the shape you can al- fuchsia and orchid and combinati ways improve the shape of the nn-iol two shades of brown are among Follow this velope gers. The naile should be rounded to | the most striking of the autumn hats a slight point, which hshould exlfind of velvet. R T o'rf? enf'llnger at o Another detail is little black flow the fingers are 0} about to P edgo when the fingers are long. | ers used on crepe de chine combina- on: rply pointed on 1ty It should be more Whether we drink is to select the right brand or blend. If exactly what you want, insist upon it. a good standard brand or blend that has 74 Wail Street, New York sign of The Coff. . Leok 3 lealers’ windews. s o i o ot ae el you fes. of ‘educationsl gy = half of all the Ameica L T T T LT Ui T T T e L e e T T T A period of 79 years —It Pleases TR TRV TV —They Are Reliable MO E T