Evening Star Newspaper, October 21, 1921, Page 40

served in a large sundae glass, in crushed ce—a dressing made of 2 parts Lea & Perrine’ Sauee and 4 parts catsup. Really wonderful. But be sure to use LEASPERRINS £ SAUCE™"F IHE ORIGINAL WORCESTERSHIRE CoJee is no longer considered only as an adjunct to a meal. One may find the cheering cup at any hour of the day in almost any neighborheod in homes, clubs, cof- fee houses, res- taurantsand hotels. JOINT COFFEE TRADE PUBLICITY COMMITTES 74 Wali Street New York T T T Y Buttons Covered Quality—the Very Best Quick Service -MRS. M. E. HOLLEY 2561 15th St. N.YV. What is “A Blessing on Your Head” ? = ED; PINAUD’S HAIR TONIC titching Picot Edging | WOMAN’S PAGE. = The Star’s Household Expert Gives Valuable Hints on Fuel for the Kitchen Stove or Fur nace — Getting the Most From the Gas Range. The following points should be borne in mind when selecting coal: The amount of ash it leaves; whether it fuses and forms clinWers that stop up the grate bars and cut off the jdruft; whether the ash is corrosive and whether it attacks the grats or adheres to the stove linings. The ad- dition of a few pieces of oyster or jclam stells is said to _help this last- | mentioned irouble Expericnce in- !dieates that chestnut coal is usually tie most economlical for the cookinik hat for the furnace hrok- according to the size of the fir 3 bhest during heavy jduty in severe weather and for the | stove duving warmer weather. Experience also seems to prove t banking the fire with a smaller coal or with cinders sifted hes promotes economy @ . both from the stove and the furnace or boiler, should sifted at certain times to deter- completeness of the com- 1t fresh kitchen* fire is | k ach day, considerable coke i and unburned coal will be recovered. If the fire is continuous. as In the » of the furnace, probably mnot enough coal would be obtained to varrant the time and trouble involved | in sifting. That will surely be the case if the furnace is operated With deep beds of ashes and coal, from <ix to ten inches. When coal in the has dwindled to o quarter of a in_one corner, you sometimes d like to know just how much coal is left. This is un esay prob- lem tq solve. Take the cube of the keight of the pile in feet and point off two places. If the pile is four feet high, you have about .64 of a ton left and if its height is reduced to two feet, you have only .08 of a ton left. How to Run the Furnace. The main thing to Jeep in mind about the problem of economizing in coal is how to give the house more heat than the chimney gets from the ! coal you burn in your furnace. In [the average furnace, according to the {results of tests by scientists. not e HOME ECONOMICS. BY MRS. ELIZABETH KENT. ) Terms in Hosiery Manufacture. When you go to buy stockings it may help you to know some of the terms used in the trade to define various kinds of stockings in re- spect to the way they are made. {Many of us use these terms ourssives ithout knowing accurately what they really mean. Stockings are said to be seamless when they are Knitted in tubular form so that no seams are necessary they are shaped when knitted tubular, then stretched and pressed. This process of shaping determines the size and accounts for the bagginess at the ankle and shortness of the foot in cheap stockings after they are washed. Fashioned stockings are knitted on a machine which shapes them by controlling the stitches. You can tell them by the dart or gusset 'in the calf of the leg. Full-fash- {ioned hose are knitted flat, shaped by controlling the number of stitches in leg, heel, instep and toe, and finally are seamed the full length of the stocking. These are the best fitting |and most expensive stockings. Mock seam hose are knitted tubularly and seamed afterward to approximate the fit of full fashioned hose. The loose elastic finish which sometimes closes the tip of the toe of a stock- ing and the bottom of the heel called looping. Shaped, fashioned and full fashioned hose are sometimes stretched, steamed and dried and shaped on boards to dccentuate the shape, and this process Is called boardsng. Split foot is the term used to de- scribe a stocking sole different from the upper portion. In the days when dyves were poor and there was a de- mand for white -soles, for fear of polsoning from poor dyes, these split- foot stockings were common. Things You'll Like to Make. and TO AVOID WASTING HEAT BY PROPER MANAGEMENT OF STOVE A !by leaving the firing door open. THE EVENING quite one-half of the heating value of coal is utilized in actuully heating the house; the remainder escopes up the chimney. Often It has been found that only one-fourth of the full heat- ing value was obtfined. Keep the etove and furnace clean. Every two weeks throughout the winter every soot particle should be routed. This may sesm unnecessary, {and you may think that furnaces are upposed to be sooty, but they are not. | The object should be to main‘ain a { etondy heat In the house and a steady fire in the furnace, rather than to i have first a very hot fire and then lot it get 80 low as to require very heavy applications of fuel to bring it back to normal. Another gen ral rule sbout the furnace or stove is to feed the fire regularly, whother in_cool weather or very cold weather. Keep the firepot full, about level with the bottom of th firing door, no matter whether you are burning the fuel slowly or rapidly. A thin firc wistes Disturb your fire as little as possible; too frequent stoking or pok- ing spolis It. Keep tho ashes cleaned from under the grate. With a clean sh pit the fira burns more uniformly a "with less clirkers. 1f the fire lgets very low open the ash-pit damper and add a Mttle coal that 1s not too Do not disturb the grate or her. When th M coal is well ited, shake the i1 d ndd more ugh it, but it h the damper in the fir- ns door, which is made for that purpose. To check a fire close the ashpit door and open the check draft jin the smoke pipe. Never check It | ihe fire is so stronk us to make check- jing and control of the fire difcult with the check draft, party close the main damper in the smoke pipe. | you use soft coal break It in pieces ithe sizc of your fist {fire do not cover the whole surface {with fresh coal, but leave a bright !spot to ignite the gases. i > rule for good furn managenent can be summed up brief- Iy as follows: The flow of iznited fuel is what make burn. Learn to control th ir. One of 3 general jrules for furnace or range is to pro- vide just enough flow of alr through the fuel below, and then check that flow of air from below i the check damper sbove, W | cold air flow directly into th |ney. This method furnishes the nec- {essary oxygen from below to give zood combusiion to the fuel and for the consumption of the coal g and also allows t for the burning of these gases before they are sucked fup the chimne: It is the escape of too large a pr bustible gases up the chimney they have burned, which unts for the very low percentage of usable heat obtained from many furnaces. How to Manmage Your Kitchen Stove. | Be sure the smok: {kitchen stove are lumps of coal to pieces no larger than 2ggs. When the stove must run sey eral hours a full fire box, cirefully controlled by dampers, is more eco nomical than a fire so smali that the grate is only partly covered. As in the case of the furnace, when you have a big fire a little air is necded over the coal as well as ghrough it. If the fire box is clogged with ashes air cannot pass through the fuel to make it burn. If soot hamgs on the stove lids less heat can come throuzh them. A layer of ashes over the top and under the oven will keep it from heating quickly. If you use soft coal, allow just enough alr to come through the damper over the fire to make the flames so short they will not reach the_second row of stove lid: When it is necessary to car over night, fill the fire box w cover It over tightly with close all dampers. Po Mart the fire open the damper below the grate and the one in the stovepipe. Break up the coke in the fire box with a poker, and rattle the ashes into the ash box. Save what coal and coke you can a fire flow of ! Every little leaf will T PERFECT, BLEND Thrift in the Home | 1f d when you . ir through | STAR, WASHINGTO. from the ashes and use them when ou have a good fire. When the fire {l well started, closa the damper in the smoke plpe as much as you can to maintain the fire you need. Open that damper to prevent the fire from smoking while yoit put on fresh coal Damper control is the secret of eco nomical heating. The base burner on a stove is not recommended as an appliance to be used in cooking for a large family, but its possibilitics are too often overlooked. here are four places where food can be cooked on such a stoce. The level place back mear the stovepipe is hot enough to cook anything that needs long, slow cook- ‘he base burmer is a lid over the| on the lid. If the top slides to one side, the dish must be placed under it, and then pushed into place with the top. This place gives the best pos- sible temperature for cooking in a casserole, a bean pot or a covered crock. Meats, especially tough cuts, vege- tables and puddings will cook there with almost no danger of burnin, Sweet, potatoes require a gentle heat for a long time, and can be baked| here. The last place that the base; burner offers to the cook Is the ashi pan under the grate. One housekeeper, bakes her bread there and many use | the ash pan for baking potatoes and | squash. The pan i¢ left half full of ashes, the vegelables are placed on! {the ushes and an old tin furnishes! {protection. All of these methods re-| quire a longer time than does ¢oo ing on a gas stove or on the hottest i part of the stove, but if the housewife | {will plan her meals aheud, the huse burner can be made much more use- ful than it usually is. About the Gas Range. A gas burner sometimes pops' loudly without lighting at all, instead of lighting immediately when a match is held over it. To avold these an- noying pops and the disagreeable odor i that usually follows them, turn the istop cock not a little way or half | way, but to its full opening for about a second before applying the match. The gas will not escape scarcely any in_that s'ort time, but the air in the tube will be expelled, and the gas will then light quietly. This practice has another advantage, which is that the { gas, being unniixed with air, has more ‘ng the gas range in good con- dition is not a matter of cleaning { days, but of seizing numerous little ! opportunitics. Whenever the oven is | in use and the whole range is warm { or hot, take a newspaper, crumple it until it is pliable, and then rub all, the parts of the range. The grease and dust, being warm, will yanish, | and cleanings with soda watér will | have to come 8o seldom that they will not be dreaded and the range will look well all the time. The tray un- der the burners should be washed daily in_hot water—a task that will Fequire but a few minutes. | Almost every household has quan- tities of paper lying idle which should ' be utilized for making paper fuel. i There are several ways of making | this fuel. One way is to roll or bunch the paper tightly, using several | sheets of newspaper. Make the bun- dle as large or as small as you de- sire, but be sure it Is compact and as hard as possible. For the last or outside sheet wrap it as if doing up; {a parcel, tucking the ends in tightly and rolling the bundle you have made from corner to corner, so that when it {8 finished only one point is left to fasten; then seai this point by pour- ing on paraffin or by holding a light- ed candle over it, allowing the wax to drip on the flap, smoothing 4t with the finger tips as it cools, 50 that it sticks tightly and cannot come un- rolled. You can dip the whole roll in parafiin. It will make a better fire, but is a lttle more expensive. This paper coal may be used to start a new fire; used to take the chill off a room when a continuous fire is not needed, or burned in an open grate. Orange and lemon rinds are rich in oll. 1f dried they make fine kin- dlings. 'Value Supreme ' §s in every packet of “SALADA” | T E A H2s3 yield its full quota of generous ‘goodness’. Sold in sealed packets only. U=y ¥ Escape the “Stout” Class An attractive figuré is not a “matter of size but of correct ~proportions. The stout wo- - men who are never spoken -of as “stout” are those who give a little time and thought to proper corseting. ‘Rengo Belt Reducing Corsets give the wearer an appearance of slendemess. The exclusive Rengo Belt feature gives strength and support where the greatest strain “falls — over the abdomenand hips. ‘They have the reputationof being This “apache” masque costume will be very nice to wear at a Halloween party. Use either black crepe paper or black cheese cloth or thin lining. Make a long, high-necked slip of any thin ma- i Cut a strip one and a half el wide and long enough to from un- der the arme down to the ankles. Cut | | the pulp with a spoon. pits from and cut the prunes into thirds. with orange orange shells. ~ Menu for Sundsy. BREAKFAST. rapefruit. Cereal. Omelet. Hot Rolls. Jelly. Coffee. DINNER. Clam Boup. Crackers. Pickied Pesrs. Roast Chicken with Dressing and Gravy. Beal Potatoes. _Haked Beans. Asparagus Salad. Halted Nuts. SUPPER. Cold Tomgue. Chow Chow. Lettuce Heads with Mayonnaise Btewed Apricots, Small Cakes. Tea. Gi Ham Plum Puddigg. Cotoe:® Green Gage Bread Pudding. Cut into one-Inch dice one-half loaf of stale bread and arrange In a bak- ing dish with alternate layers of canned green gages, with a layer of the bread on top. pint of rich milk mixed with two ing, such as oatmeal at night. In the |beaten eggs and one cup of sugar. morning the cereal will be warm and | Bake unmtil the bread is brown on well cooked. Under the nickel top of | top, garnish with dots of quince mar- malade and serve with a sauce made cylinder: that holds the coal. Some-{from the juice drained from the can times the top lifts back on a hinge.|of green gages, heated, sweetened and In that case a vessel can be placed|flavored with the juice of one lemon. Pour over all a Orange and Prune Cup. Halve three oranges and remove Remove the eighteen cooked prunes Mix in pulp and serve ‘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 2 “Triumph” Conscience Brand Box Spring—supremely comfortable. Ask your dealer toshow you this qualityspring. TRIUMPH BOX SPRINGS Conscience Brand The highest development in spring making. 72 highly tem- pered steel springs. Felt cop: best 8-03. tick: neither dust nor wvermin can penetrate. With a Conscience Brand Martress. theideal combination for sleep. Conscience Brand Box Serings INTERNATIONAL BEDDING CO. Batmione anp Ricuuonn WOMAN The Iron Hot Fruited Toast Toast this raisin bread and taste a new delight at luncheon AINTY thin slices of crispy, brown, fruit- Raisin Pie flavored toast—with or with- Mom ave quickly refreshedat aish¢ OUt butter—and a cup of tea. Sy & dossert bikeithis. A whole luncheon can be 3 cups Sun-Maid Geoded made of it. Therc’s a daintiness about it that simply cannot be de- scribed—you have to try it. Also an important value in it—in the raisins’ food-iron— tiat every woman should know. 2 cups water 2 tablespoons lemon julce % teaspoon salt 1 tablespoon corn starch 1 teaspoon sugar Wash the reisins, put saucepan with 1 cup cold water and bring slowly to a boll. A Tuger, salt and corn sturch which has been mixed with 1 cup cold water. Bofl 3 minutes; 2dd lemon juice. Pour in ple tin which has been lined with crust, while hot cover; brush top with cold milk and bake in mederat> oven untll brown, Use Sun-Maid Raisins, made from California’s finest table grapes — American Raisins, processed and packed immaculately in a great modern California plant. Seeded (seeda removed); Seed- Delicious raisin bread and raisin ANl measurements for this rectpe are lovel. not stint. We'll send 100 Luscious Raisin Free Recipes in a free book to any- one who mails coupon. : Cit 2 Kellogg’s COO! Kellogr's Bran; 1 at flour; 3 cup 3.2 tablespoons 1 egg; 1 cup Gup molisses; 3 L 2 teaspoons I'-'(“w-dfi er;zglku:gwnulm oroughly shortening snd and is recipe will make three dozen cookies. Bran; 1 1 table- cup ;1% teaspoons ompressed yeast cake ml.k‘ed in 3% cup &uk.- warm wa cups. flour, Pour boiling water over lasses, sal an-:ll:'n into b ittered bread pams. fifi'i."“""“"’ et S it up into fringe and join it to the un- + derslip. Cut another band one yard' wide and long enough to reach {rom the neck to four inches below the waist. | Fringe this band and join it to the | neck of the ship. Cut a strip of crinoline to fit from car to ear and from the crown | of your head to your neck. Cover this | with black fringe. Face the top and bottom with bands of red. Finish the top of this headgear with chicken feath- ers that have been dipped in brightly colored dyes. Wear a band of these feathers joined to a red band around the arm. Your “apache’ masque cos- tume will be very different from all others. FLORA. | ¢the most economical reducing corsets ever devised.” Priced from $2 to $10 Sold at All Good Stores - "The Crown Corset Company 296 Fitih Avenue, New York Apple Cream. rts which call for whipped cream filling can be satisfactorily fill- ed by beating the white of an egg to a stiff froth and thoroughly mixing it with three tablespoons of stewed ap- ples that havé been put through a sieve. Sweeten and flavor to taste. Coustipation -~ never will get’you IF youeat alitile of KELLOGG'S BRAN _ Just as certain as you are reading this : constipation out of your system by eatin, Bran, cooked and krumbled! Quit pills, quit catharties! They aggravate an intestinal condition that throws the doors wi&e open to about 90 per cent of human ailments! What you need quickly is BRAN—Kellogg’s Bran! Bran is not a “‘remedy’’; bran is nature’s food that naturally keeps the intestinal tract clear of congestion! Kellogg’s Bran mechanically sweeps the bowels without irrita- tion, without discomfort. Bran purifies and cleanses! If you will use Kellogg’s Bran regularly you will head off constipation nat- urally. Your physician will indorse the value of Kellogg’s Bran. There are endless palate tickling ways to (Seerecipes.) Try bran with your favorite cereal every morning, You’ll enjoy the nut-like Kellogg flavor. Your health can’t afford another day’s delay! Know for your- self what Kellogg’s Bran must mean to you of your family! INSIST THAT YOUR GROCER SUPPLIES for Vitality SUN-MAID RAISINS groceries evervwhere. Buy them to save baking at home. Real raisin bread is made with lots of raisins. Insist on it. First-class bakers do Fressssssssssssssnessnenanswwy i Cut This Out and Send It California Associated Raisin Co. Please send me copy of free book “Sun-Maid Recipes.” i CALIFORNIA ASSOCIATED ~ RAISIN CO. Name. Membership 13,000 Growers Dept. P-203-26, Freano, Caltf, § Stre€te—— every day Insist uponKelloggs ~the original + cooked and krumbled in the green and red package ’S PAGE. Food Raisins are rich in iron. And it is iron, supplied daily to the blood, that promotes vigorous vitality in women— an irresistible magnetic force which is woman’s greatest charm. You need but a small bit of iron daily, yet that need s vital. Bright eyes, healthful en- ergy and naturally rose-tinted cheeks are the visible signs of it. less (grown without seeds); Clus- ters (on the stem). Also a fine, ever-ready dessert. Raisins are cheaper by 30 per cent than formerly—sce that you get plenty in your foods. pie are sold by bake shops and Peiud-26, 1°cesns, Callf. Bran message you can cut g each day Kellogg’s serve Kellogg’s Bran. and to every member