Evening Star Newspaper, September 30, 1921, Page 42

you find the pro-: portions of Coffee and water that best suit your taste. Thenstickto them! That’s the only way to be sure of a good cup of Coffee every time! JOINT COFFEE TRADE PUBLICITY COMMITTEE 74 Wall Street New York L COFFEB S ink TN L I T LLIEVLLLULY ‘What Springs do hotels use?| Atall the great hotels you find box springs under your mat-, tress. Thatis why you hate to, climb out in the. morning. A box spring is the best spring. No sag, no dust, no wearing out—your body fits right into a “Triumph” Conscience Brand Box Spring—supremely comfortable. Ask your dealer, toshow you this qualityspring., TRIUMPH BOX SPRINGS Comscience Brand The highest development in+ spring making. 72 highly tem- pered steel springs. Felt top: best 8-oz. tick: neiher dust nor vermin can penetrate. With a Conscience Brand Matress the ideal combination for sleep. Conscience Brand Box Serings {INTERNATIONAL BEDDING CO. BatTimone anD Ricumond Escape the “Stout” Class An attractive figure is not a matter of size but of correct proportions. The stout wo- men who are never spoken of 2s “stout” are those who give alittle time and thought to proper corseting. Rengo Belt Reducing Corsets give the wearer an appearance of clenderness. The exclusive Rengo Belt feature gives strength and support where the greatest strain fiils - over the abdomenand hips. They have the reputation of being <sthe most economical reducing corsets ever devised.”” Priced from $2 to $10 Sold at All Good Stores The Crown Corset Company 295 5th Avenue, New \_o‘rl‘K Trade Mark Reg = E1P0 It Clean your fubs bows ; brass nickel and porcelain - - with PREVENTOL Prevents :Moths [ VEGETABLES USED IN MAKING ‘THE ' EVENING STAR, WASHINGTON, D. C, IS;RIDAY, SEPTEMBER 30, 192L.° Health and Thrift in PURE CONFECTIONS AT HOME The Star’s Household Expert Gives Recipes for Many Kinds of Candy, Vegetables Taking Place of High- er-Priced Ingredients. Home candy making has been revo- lutionized by the discovery that com- mon vegetablesican be used as a basis for delicious confections that former- ly were made only from high-priced ingredients, often difficult to obtain. This information is of special interest to mothers, for the fancy candies that are so attractive to children can now be made at home. This means not only a saving in money, but also wholesome candy, for vegetables and sugar are easy to digest. Each recipe given below describes a principle which can be applied to many other candies besides the particular confec- tion described. Potato Fondant, the Basis of Po- tato Candies—To make potato fon- dant. boil or steam some white po- tatoes, drain and force them through a fine sievé. In the making of all candies that have a potato basis this method of procedure must be fol- lowed. Unless the potato is forced through a fine sieve the candy made from it will contain hard spots after standing. Mix one-half cup of the potato so prepared with the unbeaten white of one egg. Gradually add con- fectioners' sugar until the whole mass assumes the consistency of bonbon cream. In any of the confections usu- ally made with French fondant po- tato fondant may be substituted. It is of special value with nuts and fruit. Candy Modeled From Potato Fon- dant.—Make the potato fondant stiffer by kneading in more sugar. If liked, add some harmless vegetable color- ing. Working as with clay, model the | mixture into any small form desired, either flower, fruit or vegetable. After the forms are thoroughly dry they can be colored with vegetable coloring, and centers can be added to the flowers and stems to the vege- tables. A particularly appropriate form in which to model potato fon- dant is that of a new potato. After working the proper sized piece of fondant into as close an imitation of the new potato as possible color it by rolling it in dry‘cocoa. Potato Paste. This is another uncooked base, even more generally useful than potato fond- ant. To one-half cup of white potatoes boiled, dreined and forced through a sieve, add one tablespoonful of corn starch and gradually work in confec- tions' sugar until the mixture can be rolled. Peppermint Chocolates Made With Potato Paste.—For this purpose make the paste softer by using less sugar. Form it into balls, flatten it and dry it for about two hours, then dip it in chocolate. After the finished candy has stood for a time long enough for the chocolate covering to soften the cen- ter, the result will be a cream of ex- celient flavor and a texture unusually attractive because of Its smooth, fine grain. Decorative Candies Made With Po- {tato Paste.—Potato paste presents un- limited opportunities for decorative ef- fects. The paste should be colored and flavored to suit the taste and then {rolled out to the desired thickness. It | shoul then be dried on a wire screen. It a better finish is desired, a crystal Two Good Dinners From Left- Overs. It is hardly necessary to tell my readers that left-overs of food should never be thrown away; I believe that during the recent world war even the flightiest housekeeper learned the les- son of thrift. The following dinner menus contain some good dishes made of left-overs: Lindy's fish cakes. Boiled new potatoes. Cheese-stuffed tomatoes. Lindy’s Fish Cakes.—Free 1% cups of left-over cooked fish (fresh cod, halibut, or any kind of fresh fish may be used) from bones and skin, chop it finely, and put it In a mixing bowl with the following ingredients: 1 ta- blespoon | of butter, 2 tablespoons breadcrumbs, a pinch of salt. pepper to suit liking, a pinch of ngtmesg, the Juice of 1 lemon, and 2 well beaten eggs. Mix until well blended and smooth. Then form this into round cakes the size of ordinary fish cakes, dip each cake in beaten egg. then in bread crumbs, and fry in drippings until brown on both sides. Serve hot. Cheese-stuffed Tomatoes—Put into the mixing bowl 1 cup of stale bread- crumbs and moisten them with 1 ta- blespoon of melted butter; mix well, then add 1-3 teaspoon of salt. % tea- spoon of pepper and 3 tablespoons of cither grated Pzrmesan cheese or very finely chopped mild American cheese. Cut the tops from six large. ripe to- matoes, scoop out the interiors, and mix the solid part of the interiors with the mixture in the bowl. Now stuff the hollowed-out tomatoes with this forcemeat, rounding it up well on each, and arrange them in a baking pan. Pour a little water and melted butter into the pan and slip it into a minutes. Serve very hot. Mandy's beef hash. Maryland left-over potatoes. Green peas. i | Mandy’s Beef Hash.—Cook 1 table- | spoon of finely minced onion in 1 ta- blespoon of butter slowly, until light | brown, then add 1 cup of cooked rice | left-overs, 2 cups of cold cooked beef i finely chopped, 1 teaspoon of salt, a . pinch of white pepper and enough strained tomato juice (from stewed | tomatoes) to moisten. Now cover the | frying pan, and let cook over mod- | erate heat for about twenty minutes— or until a golden brown on the under side. Double one half over the other just before turning out onto a platter, and serve at once. Maryland Left-over Potatoes.—Cut cold boiled potatoes into small pieces (about one inch square when possible) and roll these cubes in a beaten egg which has been seasoned with sait and pepper to sult individual taste. Put the egg-dipped cubes on a buttered tin in the oven and when hot and brown serve them at once. They are delicious, Green Gooseberry" Pudding.—Boil 1 pint of green gooseberries till soft, in water to cover, then sweeten them to taste; let the berries and their liquid cool, then mix into them 3 well beaten eggs and 1 tablespqon of meited butter. Butter a baking dish, sprinkle its botiom and sides with equal quantities of sugar and fine breadcrumbs. mixed, then pour in the gooseberry' puree gently, 8o as not to dislodge the crumb coating of the dish: Sprinkle on top, to the depth of % inoh, more of the fine breadcrumbs mixed with'an equal amount bf sugar. Lfficient @ Housek Laura A.Kirkman should be heated to 220 degrees, and after it has been allowed to stand for five minutes, the candy should be dipped in it. By “crystal” is meant a sirup of one part water and three parts gran- ulated sugar. If a form is wanted for which there is no tin cutter at hand, place a paper pattern over the paste and run a sharp knife round the edges. ‘The paste can then be rolled to the thin- ness of a sheet of paper, and lozenges can be made from it. Special designs can easily be made for special occasions. The fancy of the candymaker will sug- gest many attractive original forms be- sides the traditional red-and-white hearts for Valentine's day, the green 7 very thick equal quantities of granulated sugar and sweet potato prepared as above described, and add a few drops of oil of cinnamon. Immediately drop the mixture, while the mass is still hot, in small drops onto a cold bare marble. When the drops have become firm, dust them with granulated sugar, lift them with a thin knife, place two drops together base to base, dredge them with granulated sugar and dry them on a wire rack. Carrot Rings—Carrots lend them- selves well to candymaking, for the results taste good and have a pleas- ing natural color. Peel some medium- ®ized carrots and let them stand several hours in cold water. Cut them crosswise into slices about one- quarter inch thick and with a small round cutter or sharp knife remove the center pith. Drop the rings thus Shamrock for March 17 and the hatchets for Washington’s birthday. Cooky cut- ters can also be used indefinitely to iproduce stars, dogs, horses, jelephants and trees. White Potato and Tomato Confections Two novel vegetable sweets, each made of two common vegetables, are excellent candies in themselves and form the basis for many attractive and palatable modifications. To make the base for the first sweet, steam or boil some white potatoes and force them through a fine sieve. To one cup of prepared potato add two cups of sugar, one teaspoonful of butter and one-half teaspoonful of salt. Boil the mixture to 228 degrees. Cut one- half cup of preserved ginger into fine pleces. Spread them upon a marble slab and over them pour the cooked mags. Stir until creamy. This cream is delicious as it stands, and it can be used in many ways as the hasis for novel candies. It can be forméd into balls and rolled in granulated sugar and then in shredded cocoanut, or | the ball made from the cream can be |rolled in finely cut nut meats, or whole nut meats can be pressed upon them. Another candy can be made with a whole filbert nut rolled in the cream. Balls or straws of the cream can be coated in chocolate or dipped in choco- late and then rolled in minced nut meats or cocoanut. Bits of preserved cherries or raisins or nuts can be fastened upon vegetable cream with a touch of crystal sirup, or the cream can be dipped in crystal sirup.: Since I the flavor of the gingér blends well in many combinations and the cream is easily handled the candy cook can follow her own fancy with this ma- terial and form bonbons to her liking. Another vegotable cream which can also be handled In a variety of ways similar to those suggested above is made of tomato. Cook to 230 degrees one cup of sugar and one-half cup of strained tomato. To two cups of sugar add one-half cup of water and two teaspoonfuls of butter. Stir and add the tomato sirup. Let the mixture boil up once and then strain it. Re- turn it to the fire in a large sauce- pan and allow it to boil to 242 de- grees. Cut into small pieces one-half cup of preserved ginger and spread it upon a wet marble slab. Pour the hot mixture over it and stir until creamy. Form the mixture to suit the fancy and add nuts or fruit as desired. Candled Vegetables. Unlike white potatoes, sweet potatoes. when as a founda- tion for candy, should be baked. Boiled sweet potato changes color during the succeeding processes and retains an amount of water that is |likely to "cause trouble. Sweet ipotatoes after being baked should be jforced through a fine sieve so care- tully that all hard fiber is removed. Sweet Potatto Patties.—Boil until very thick one pound of granulated sugar, one cup of sweet potato pre- pared as above described, one-half cup of desiccated cocoanut and one- half cup of water. When the mix- ture has cooked add one-half cup of bonbon cream. As the mass begins H & to set drop it quickly on waxed paper in_small drops. ] Potato eet Pastils.—Cook until Set this dish in a pan of hot water and bake in a slow oven until firm (which may be determined by pressing top with finger). The baking dish should be only three-fourths full, as the pud- ding will rise. Serve hot with a lemon sauce. By Using the Geruine STEARNS ELECTRIC PASTE food Stearna’ Paste 0 run from the building for water and and SLE0. “Money back If it fails.” " € Qnwarnment. buva it BRING OUT THE LIFE AND BEAUTY OF YOUR HAIR Do not be content with just hair when at a very small cost you can have beautiful hair. top; place a slice of bacon over top of hot oven, to bake for about twenty | Herpicide is sold on a back guarantee by all Drug and De- partment Stores. Barbers apply it. formed into boiling water and cook them for ten minutes. After they have thoroughly drained drop them into a sirup made by bolling one part of water and three parts of sugar to 220 degrees. Boil the rings until they become clear and transparent, which will be in about ten minutes. Dry them on a wire rack, taking care that the rings do not touch. The next day ,heat the sirup to 275 degrees and dip the rings. When they are dry fill the centers, if youVlike, with bonbon cream or marzipan. When this center has become firm, dip the candy again in‘a sirupicooked to 230 degrees. Candled Parsnips—Peel the par- snips and leave them in cold water for two or three hours. Cut them crosswise into very thin slices, drop the slices into boiling water and boil them for,five minutes. After they have thoroughly drained put them into a sirup made by boiling to- gether one part of water and three parts of granulated sugar. Cook them for ten minutes at a temperature of A List of Calories. 1f you wish to find out how much you are eating in order to reduce or to gain weight it is easy enough to find out the calpric value of your daily dlet if you know the value of the ordipary foods you eat. So for today I will give a list of the value of everyday foods in terms of cal- ories. In every case, unless other- wise mentioned, the number of cal- ories is for an average helping. Meats. Lean beefsteak, 185 calories; tender- loin, 285; roast beef, 150; roast chick- en, 180; lamb or mutton chops, each, 150-300; pork chops, each, 200-300; boiled ham, 259; fried ham, 400; slice of brcon, 35. ' Fish Lean fish, 135 calories; fat fish, 265; oysters, each, 8. Vegetables. Asparagus, one stalk, 5 calories; celery, each stalk, 15; onlons, each, 50; white potatoes, each 100; sweet potatoes, 200; beets, 30; home baked beans, 300; canned baked beans, 150; string beans, 15; cabbage, 10; carrots, 20; caulifliower, 20; canned corn, 100; green corn, one ear, 100; green peas, 100; spinach or squash, 25; tomatoes, 50. Frult. 1 apple, 50 calories; 1 banana, 100; one-half cantaloupe, 100; 1 orange, 100; 1 peach, 50; bunch of grapes, 100; 1 fig, 65. Mincellaneous. Slice of bread, 100 calories; pat of butter, 129; cream soups, 1 thin soups, 15; glass of milk, 160; butter- milk, 80; cream, 1 tablespoon, 50; 1 egg. 80; cooked cereal, 100-200; 1 . REGARDED " - BY MANY" AS THE % (ofy (o] [of = BLEND . Ty MARKE DELICIOUS FLAVOR *" RICH IN BODY" | PLEASING AROMA oy Buy From Your GRo_cERf ' chocolate cream, 100; one-sixth pie, 350; puddings, 200-350; ice cream, 1 tablespoon, 100: slice nf ~ake, 200- 400; sugar, 1 tablespoon, 50. ,Mrs. M. L. S—A formula for a ¢ream and one with full directions on reduction would take more space than can be spared in this column; if you send a stamped addressed envelope I shall be pleas®d to mail you informa~ tion on both subjects. Betty Jean—An excellent fig paste is made by chopping together one pound of figs and one ounce of senna leaves; add a half of a pound of sugar and pour over all one-half’of a pint of boiling water. Let it stew slowly for twgnty minutes, then pour out on oiled paper in a long baking pan to cool. Take a piece about one inch square at bedtim®, then regulate WOMAN’S 14 PAGE. varied by mixing raisins and figs, in- stead. of figs alone. Mickey, A. D.—A girl of twenty-one years, height five feet four inches, should weigh between 120 and 125 pounds. The girl who Is sixteen years of age is correct at 110 pounds. * Toasted Cheese Sandwiches. Spread some large slices of bread, cut thin, with butter, then with a layer of grated cheese. Dust with a little French mustard, cover with an- other slice of bread, press down well, cut in long strips and toast. Serve hot. amount by effect. This recipe may be CASTORIA For Infants and Children InUse For Over 30 Years Ahnty;‘ bears Morneeres ~£ 4 ol d r Part Now n “grooming-up” Washington for tors to the coming Arm. ment Limitatioh Confer- ence. fWe're ready with Be: PAINTS and finishes help you out with your individual job. Becker Paint & Glass Co. Menu for a Day. Breakfast. Halved Grapefruit Cereal Sausage Cakes Wattee Coftee Luncheon. Combination Vegetal Hot Rolls Jelly Dinner. Cream of Potato Soup 3 ex Roast Fork Creamed W Cucumber Salad Ginger Cake \ T T e [2 to supply everyone. Sirloin Steak, Ib. . Porterhouse Steak, !b. Hamburg Steak, Ib. . . Fancy Plate Beef, Ib..... Fresh Shoulders 16° Smal d Lean. . . Corned Pig Tails, Ib. .. Pure Lard, Ib. FRESH KILLED FRYING CHICKENS, Finest Quaiity . Legs of Lamb, Ib. 383, Fancy Creamery Butter, 1b Ginger Ale, large bottle. 16 BREA Eastern Market (meats only). 3212 M W., Georgetown. 713 0 St. . N. W. 1920 Nichols Ave. S. E., Anacostia. 1335 Wisconsin Ave. N. W., Georgetown. SMOKED SHOULDERS Owing to the great demand last week for these shoulders we r,oulc! x.-mt supply all our patrons, but this week we have made ample provision Fancy Sugar Corn, can.... Loaf FOR THIS SALE ONLY Take Home a Loaf and Test the 18 BUSY MARKETS CONVENIENTLY Northeast Market, 12th and H Sts. N. E. FRANK KIDWELL'S MARKET NEWS 16-ounce LOAF fine quality BREAD at SHOULDERS at 12%;c; ENSIGN BRAND SMOKED HAMS at 25c; KILLED FRYING CHICKENS at 38c; . _ . Are only a few of the wonderful values we are offering this weekend. Don’t be misled as to the quality of our merchandise! All meats are positively gov- rnment inspected and of good standard quality. FINEST 3t 6 F Round Steak, Ib...................22c|Fancy Chuck Roast, Ib. 10 Gorned Shoulders 121S, 4 to 8 Pounds . . . Fresh Spare R'bs, Ib................15¢c|Machine Sliced Bacon, Ib...........35¢c c| Bean Pork or Fat Back, 1b.......12%c L121, <e.....15¢|Compound, a Fresh Hams 25° 8 to 10 Pcunds. . . Shoulder Lamb, roasting, Ib.........18c|Shoulder Veal, roasting, Breast Lamb, stewing, Ib.........12%c|Breast Veal, bone out, Ib........ ..12¢| 5S¢ 1916 14th St. w. 2019 14th St. N. W. 628 Penna. Ave. N. Sc; Finest Quality SMOKED ...28¢c|Shoulder Clod Roast .12Y4c | Bouillon Roast...... ...10c|Beef Liver, Ib....... 30c|Veal Cutlet, Ib 43c| Fresh Eggs, guaranteed, doz...:.....43c | Early June Peas, can - California Apricots, large can.......20c Fancy Georgia Peach, can..........14c| Full Pack Tomatoes, No. 3 can......14c seeeaen -“k;Mnyonmile Salad Dressing, jars, 11 & 23c SALT WATER OYSTERS, Solid Packed, 40c Quart ¢“GOOD VALUE’” COFFEE "** Fresh Pstewrized 5o Pint MILK LOCATED AT FRESH QUALITY oinds . ... 10 2ib. s iarsiaiemie e ADE ‘{Ib.20¢ cee...12Yc 25; Smoked Hams 81012 ths. Finest Grades . . lard substitute, Ib......13c LOIN PORK CHOPS, Ib. . . 28¢ b...... HINGTON!' BEST = 23c¢ Ib. 10c Quart 4!3 and C Sts. S. W. 815 414 St. 8. W. 710 7th St. S. W, 1201 4’3 St. S. W. 2200 Pa. Ave. N. W. 1522 Wisconsin Ave. N. W. CR wholesomeness is made with Auth’s Make to a soft dough cut into squares. Put Meat on shape and bake. Serve (In 1-1b. Here'’s New Flavor HOME-MADE ROLLS ISP, hot rolls, alone, are delight- fully.tasty and good. Then think what a veritable deluge of flavor and simply must try them today. Sift one heaping tablespoonful of baking pow- der with 2 cupfuls of flour and a pinch of salt. alf of each square, roll up, twi T Sold by All Leading Grocers and at Our Market Stands Look for “Circle of Goodness” Identify- ing AUTH’S Products and Insist on getting Made. in Washington by N. Under U. 8. Government Supervision combined in Rolls Sausage Meat! You with milk, roll out, and a bit of Auth’s Sausage into either hot or cold. Pachkages) Auth Provision Co. ast ‘g’/‘ drop £ COF Also Maxwell H CHEEK-NEAL COFFEE CO., NasivitLe, HOUSTON, JACKSONYILLE RickMOXD cuse Tea