Evening Star Newspaper, October 7, 1921, Page 32

e Fwe Styles: “'Self-Adjusting Cap™” Nets sl Adjusting cgp Both singld and deuble mesh. 15c each—3 for 250 and up. Buy them byfedhe dozen at lcadins ¥ adops ‘Turo. H. GARY COMPANY 63 Irving Place ‘ 2 New Yotk AINT UP NOW Bad® weather is just around the corner, so you'd better get busy with Fall Painting at once. Becker’s offer Right Paints at just Right Prices. TA'WE RESILVER MIRRORS. Becker Paint & Glass Co. CHAS. F. HODGKIN, Mgr. W Y ,)) 4 Empé the “Stout” Class An attragtive figure is not a matter of size but of correct proportiafs. The stout wo- men who‘are never spoken of as “stqut” are those who give alittlé time and thought to proper;sorseting. Rengo Bel¢ Reducing Corsets give the wearer an appearance of slendernesi*The exclusive Rengo Belt feature gives strength and support where the greatest strain fafls—ovfie abdemenand hips. They have the reputation of being “the magt economical réducing corsets ever = Price@vye The Cr The Star’s Household Expert Gives Sugges- tions for Seasonable Dishes—One Value of Paper Bag Cookery Lies in the Fact That There Is No Waste. Getting Best Results From Vegetables. From one-fourth to one-half of the average family's income fs spent for food. The increase in price of almost all foods in the last few years has resulted cither in an increase in the amount spent for food or a decrease in the amount of food purchased. Why not try and means to obtain a larger return for the money expended? One of the best ways to get good value from money expended on food is to do some cooking in paper bags. The method consists in using a paper bag of pure and very tough waterproof paper in place of an ordinary baking pan. The results are astonishingly out of propor- tion to the simplicity of the method. In ordinary cooking, whether the ar- ticle be meat, fish, vegetables or pastry there is a considerable waste. This is in part due to the loss by drainage and evaporation of juices, which, in some instances, contain the most valuable nutritive substances of the food. This loss is mnoticeable in the decreased of the cooked food. Every er is_aware how large this Another source of waste is the excessive browning, which often amounts to burning, which the outside of some foods must receive in order that. the inside be cooked through. This is_especially true of large roasts. When cooking in paper bags both these sources of waste are eliminated. The juices. all preserved, are distilled and redistilled, thereby heiping, through the steam which they furnish, to cook the food, and in the end remaining to !flavor and make rich the substance from which they come. In vegetables this is | especially " desirable, for most of their dietary value lies in the mineral salts which’ they contain and which in or: dinary cooking are boiled out and thrown away. In this case what is left s a mass of cellulose, deficient In flavor and diflicult of digestion. The method of cooking In paper bags reduces the shrinkage in weight virtually to noth- ing. If four pounds of food go into i the bag four pounds will come out. Loss by the crusting or burning of the out- side is also eliminated. Food cooked in a paper bag attains only a tender brown on the surface, a delicate crispness which makes it more palatable. The time required for cooking also is re- uced, which means a saving of fuel; odors ‘are confined, so that they do not I permeate the house; there are no greasy baking pans to wash and scour; the food is mot only more nourishing and ! more digested, but always more | | valatable The Simplé Process. The process is as simple as the equipment. It is necessary only to grease the inside of the bag with butter, lard or drippings. When vegetables are being cooked or when water is added to the food being cooked, first place the food in the bag, then fold over the mouth of the bag two or three times to make it as tight as possible, fasten the folds { with one or two wire clips. and place in a_hot oven. The best results are obtained by placing the bag not on the floer of the ovep, but on the grat- c. or lacking t on a broiler aced in the oven. > This insures a ci around the bag. used and vever, to have the oven very the bag iz @r@Eplaced In'Ti reduce the:-hest a little. Nearly every kind of food can be cooked satisfactorily-iy sBls way, add and gravies may’ be placed in s as confidentliasdana baki pen. The follow ingo=ttmeseable. it e helpful- 5 Roasts—Beef, eighteen pounds, two and - one-half hours; nine pounds, one and one-quarter hours: three vounds, forty-five minutes. Veal, fif- hteen pound: two and s hours: seven pounds, Pork, three Leg of 1 p a hours: rty-five minutes. Poultry, step: turkey, one-quar= minutes. Paris tells us of the importance of sleeves Do you realize what sleeves are . * g(n( to do for silhouette is winter? they will give to your daytime costymes, what flair to your evening gowns? Paris has sent us the most im- antllecmfimd\e Place ‘endome. Be sure to sce them—and How you, too, coal this year Over a million fami year ago. ical way is to warm the alth and Thrif¥ CERTAIN MEATS AND VEGETABLES® ' BEST WHEN COOKED IN PAPER'BAGS three pounds, thirty rniftes; onol pound, eighteen minutese »w = utes; minutes. chemically free from anyt can injure health or impart any flavor cut down on your s will by using the Perfection Perfection Oil Heaters will be more econom- ical than ever this year—Aladdin Security Oil costs but a trifle more than half what it did a Stew—For six persons, forty min- Vegetables—Potatoe thirty min- peas, twenty-fivd 1o thirty utes. tsmall birds, such as quail, ten min- utes. g The paper bags to be uged for cook- ing should be made of ure paper, ing which not good to the food and be tough and waterproof. To Get Best From Vexetablea Cooked in Usual Way. Many vegetables that are poor in nutritive value, that contain little protein and when burned:}i the body yield no great amount oficheat, nevertheless essential to @f3vholesome diet because of their flavor and the organic salts and acids that their julces contain. For skiliful cookery Vvegetables may be divided into three classes — sweet-juiced, strong-juiced and starchy. Sweet-juiced vegetables are all those which have a flavor that you enjoy and wish to develop and enhance by methods:of cooking. It Is a fundamental rule that the higher the temperature applied in cooking any article of food the more pronounced will be the flavor of the food. The average temperature eu ployed in baking is about 350 degrees Fahrenhelt, but that of bofling water is only 212 degrces Fahrenheit. Hence, if you enjoy the flavor, let us say, of beets, tomatoes or onfons try baking them. Tomatoes can be baked in fififteen minutes. Beets and onions require about as long as potatoes of the same size. Spinach. another sweet-juiced vege- table, should be cooked in as much water only as clings to the leaves after washing it. The spinach should be allowed to absorb this water and none should be drained off. The best way to cook caulifiower, carrots. green corn, squash and asparagus is to steam them. This avoids wasting any juices. A little sugar added just before taking the vegetables from the fire is more effective than a larger process. Cneumbers divided into quar- ters lengthwise, steamed and served in a cream sauce, are a delicacy tth flavor ‘of which is hard to improve upon. Peas and many other sweet- juiced vegetables can be cooked in a m ater and the water should ’ Laurse. A Kirkman Some Recipes From Readers. The following excellent receipes were sent to me from reader friends: Mrs. J. D. C.: Rolled Oats Cookies.— One and one-third cups granulated sugar, one-half cup butter aqd lard mixed, one-quarter teaspoon salt, one level teaspoon soda dissolved in one- half cup of sour milk or buttermilk, one beaten egg, one teaspapn ‘each of mace, nutmeg and clovésy 3 feacups rolled oats, one large cup#aisihs and enough flour to make a Wough just stiff enough to handle. Flour ‘the board well, roll out and cut; place in greased pans and bake in & gquick oven about fifteen minutes. Cinna- mon may be used instead of the mace if desired. These are fingk % Chocolate Coo lated sugar. ¢ heaten egi, e RPOONS COCOA. tWO teaspoons: extract; pinch of salt and t one-half cups of flour sifted t Mix in the order given agd cool place til] stiff, then cut. Bake In a quick oveRy an with white icing. White Icing for Cookl: donfectioners' sugar, = n butter, one egg-white with one-half teaspoon vanilla extract into it._Beat all well together and spread. Fort Wayne Cookies.—Two cups sugar (white), one cup butter, one cup lard, one beaten egg, one-third teaspoon salt. one cup sweet milk, one whole nutmeg (grated). three teaspoons baking powder and enough flour to make a eoft dough. Roll out rather thick (about one-quarter inch) and sprinkle with sugar. Cut in round shapes, press a raisin in the center of each cookie, place them in it in a at and cover can It’s wasteful to “rush” your heater to make two or three rooms comfortable. The econom- house all over with .~ your coal heater and then keep those rooms you use most comfortable and cozy with the additional heat of a Perfection. The Perfection Oil Heater is simplicity itself —no trouble to take care of it—and it burns forabout 10 hours onasingle gallonof kerosene. Most hardware, housefurnishin and depart- ment stores sell Perfection Oil Heaters—blue or black, with nickeled trimmings if you like. STANDARD OIL COMPANY (New Jersey) |ns solvent action. That amount put in earlier in the | afterward used as the basis for 2 sauce, e When cooking strong-juiced vegé- tables the object is to get rid of as much as possible of the strong flavor. Three methods can be employed: & 1. Softening the water by the ad- dition of a pinch of soda to_incre: often done in the cooking of cabbage. 2. Changing the water frequently, as in_boiling onions. 3. Exposing a large surface to the solvent action of the water, as in slicing turnips. By employing any of these methods the undesirable fluvor is reduced and made delicat The third class—the starchy vege- tables—require thorough cooking in order to be easily digested. Potatoes should be soft and mealy all through and rice should be cooked until the hard kernel visible on dlviding the half-cooked grain lengthwise has dis- appeared. Most starchy vegetables are insipid in flavor and, thercfore, need either a high mperature. to are | bring out the little flavor they pos- sess or combination with somé more savory food, such as tomato, meat, gravy, cheese or onlon julce. Cooking vegetables with a small plece of meat gives an agreeable variation in flavor and the dish makes a good substitute for the usual meat. Tomatoes may be stuffed with a little minced meat, green string beans or cabbage cooked with ealt pork or onjons baked with slices of bacon. Do not cook lcft-over meats and vegetables a second time; use them in salads. An adept may add much to the pleasure of a meal by mixing the salad dressing at the table, but It may be made in quantity and kept ready for use. Making mayonnaise by add- ing the oll a drop at a time is a long iand tiresome process. Fortunately there is a quicker way. If you add a spoonful or two of vinegar or lemon Juiea to the beaten egg and seasoning the ofl may be added very rapidly and a pint of mayonnaise made In ten minutes. Excellent combinations of vege- tables with one another can be made. When next you serve pork for dinner add to your apple sauce an equal wmount of boiled onions. Do not aweeten the sauce and see that the onions are well mixed with it and that the whole is seasoned with a little white pepper and served hot. Onions and_ tomatoes similarly com bined are delicious. Boiled cabbage arranged in alternate layers with a thick tomato sauce in a baking dish. the whole covered with buttered crumbs and browned on top, is a regu- lar glorification of that homely vege- | table and can be served at your best greased pan and baké about twenty minutes in a good oven. Mrs. G. E. wonder if you would like my recipe for ice cream, which every one says is good? e have a quart freezer, and so that is the amount 1 make, but of course a larger amount uld be made by doubling this recipe: 1 take one and one-quarter cups of milk, three- quarters cup of sugar, and the yolks of two eggs: cook this in a double boiler till thick and creamy, then set it away in the freezer can to cool. When ready to freeze, I add one cup of cream (not whipped), one teaspoon vanilla and the whites of the eggs stifly whipped. When I make coffee cream 1 add About one-quarter cup of atrong coffee (I use at least a good tablespoon of coffee to make that amount). And sometimes I crush cight macaroons and add those, using one teaspoon of vanilla with them. When I wish to make maple ice cream I use three-quarters cup of maple sirup and no sugar, and use only one cup of milk when making the cus- tard. I also make strawberry and chocolate flavor, too, frem this recipe —simply changing the flavorings. Plum Olives.—Gather green plums before they begin to change color, wash them, and put them in a weak brine for twenty-four hours. In the morning drain and put them in an- other brine, adding ene teaspoon of baking soda to each gallon of water, bring this to the beiling point and the plums will turn to an olive green color like theé regular olives. Pack at once in hot, sterilized jars and seal airtight while hot. Let stand eight weeks before serving. This is an old family recipe.” —_— The " skirt section of some of the most interesting of the new black velvet coats are embroidered, éithor with silver or gold metallic threa (PAA‘)A( ‘+ v r . i Ask your doaler about the Purfaction Oil Hoster Cos- 00 many, of course, to consider in so se | short a space as not enough fresh air, indigestion. are a few of the things that bring old age before its time—if old age may be said to have a “time” come. prolonged into the cighth decade says Warding Off 0ld Age. Many, many things bring on old age— this. Mental and physical sluggighness, overindulgence, These when it should One successful exponent of vouth that muscular activity is the whole se- cret of preventing oid age—and of all I have read on this subject, this seems to me the most logical remark, and much simpler than transferring monkey glands! Old age is a breaking down of tis- sues, elimination ceases to be a8 effe tive or as great, the system literally clogs with matter that chokes it up. Muscular activity will break lp these deposits, will stimulate the body's sys- tem of elimination of waste. Be active! If you have your own housework to do, be glad of ‘the exer- cige it gives you. And learn to do ft =0 voy make an exercise out of it, not a burden. 1f you can’t eat rich, fancy dishes, be glad of that, too—for plain foods if well cooked, are usually easier to digest and are as nourishing. Too much nourish- ment means that something is going to clog up the system; it means extra work in digesting and eliminating foods. If you haven’t evervthing you want, be particularly glad of that—for then you will be trying daily to attain some object—and that is one of the many secrets of Keeping young. Reader; "Dorothy D.; Betty M. D—If vou will send a stamped, addressed envelope, 1 shall be pleased to mail you the information, as the proc- ess of making these creams and hair tonics will take more space than could be spared in this column. Ordinarily, once in three wecks is enough for a shampoo. Distracted; Susie.—Cocon butter is usually made by the firms that handle chocolate. So the label was correct. Yes, it comes in cake form and may be heat- N Clean As a New Pin The great, sanitary, day- light factory where Con- science Brand Mattresses are made is clean as a new pin. So you are sure that the buoyant, long fibre fill- er inside the pretty mat- tress is as honestly clean as your snow white sheet above it. Your dealer can show you acotton felt,kapoc,or hair Conscience Brand Mattress to meet your purse. The “Paris” cotton felt mattress described below can't be equalled at the price. ——— PARIS MATTRESS | Conscience Brand Superior quality lay ton felt. Artractive, en- 3 ol ececd oededs 7> 7> > ialedge. Di :‘fi'fiinc?lllkh‘;hnd | kst z > > v at s sensible price |£d enough to use in the massage, by | ®imply rubbing a heated palm over it, |or holaing it hefore an electric bulb, 3t 1s very nourishing and can be ysed o any part of the body, except the face oF any part of the body where there is apy tendency to grow superfluous hair. This only applies to the exposed parts of the body, where a heavy oil might remaln in the pores and collect grit and ®oil, for It Is this, which causes this abuormal growt Brght Eyes.—If you can keep your skin clean through the use of creams, hot and cold water, soaps will not be needed; but if you do not succeed with this method, use any of the fine soaps that aré in the market. An olive ofl soap is good and the old-fashioned cas- tile is one of the soaps that is supposed to be made from this oil WOMAN’S PAGE. FLAVOUR is in its unique flavour of rich delicacy. And It never varies. All grocers sell “Salada” in H2se sealed ‘metal packets only. =the charm of \,/ £ cup of Coffee. of the day. Afternoon Coffee. \ JOINT COPSZE TRADE PUBLICITY COMMITTEE, 74 Wall Street, Mew York | COFFEE ~ -the universal drink SWhen the clock swings’round fo four- Right at the peak of the day’s duties it pays to pause for a chummy, cheery It is a stimulus to effort in the office or in the home—it coaxes cheerful spirits and clear-thinking for the rest As regularly as the clock swings ‘round to four, drink an appetizing, reviving cup of Coffee. Not very far from wherever you are, there is a cof- fee house, soda fountain, restaurant or hotel which makes a feature of T WITHOUT COFFEE"AND This diagram illustrates the it e RD - COFFEE Increases Efficiency In It’s a safe stimulant for Breakfast. It’s a good bracer for Lunch. It’s a joy and comfort for Dinner. was given to employees between ordinary meals. TAM. © 9 10 1] 12 I1IPM. 2 9:30 5. m, and at 3:30 p. m. By purmission of PLANT RESTAURANT MANAGEMENT Lord Calvert Tea Is Fine AL R R T TSR Ui increased oficiensy that reshlts when coffes is given at T e e e e R R AR AT T CALVERT The Home—The Office—The Factory Note on chart below the record of increlised efficiency obtained when coffee WITH 3 & s i [T AT