Evening Star Newspaper, October 28, 1921, Page 36

WOMAN’'S PAGE Preserve Cranberries Now! Enjoy the delicious, tart flavor of these health-giving cranberry pre- serves—every day in the year. Cranberries are just as delicious for every day use as at holiday times. Try this recipe: Strained Cranberry Sauce One quart cranberries, two cups boiling water, 134 to 2 cups sugar. Cook the cranberries and water; then press through the strainer, keeping back the skins; add the sugar and simmer for 5 minutes longer. Do not use metal molds. This makes a delicious and healthful’ spread on hot biscuits, bread, buttered toast, or cake. Always cook cranberries in porce- lain-lined, enameled, or aluminum vessels. To be sure of a selection of the choicest varieties—ask for Eatmor Cranberries. A folder containing recipes for other ways to use and preserve cranberries, sent free. AMERICAN CRANBERRY EXCHANGE 90 WEST BROADWAY NEW YORK (The red and blue trade-mark labelis on all barrels and boxes.) EASTONS. MAYONNAISE Tetley’s Orange Pekoe gives you always the same flowery fragrance, the same clear amber color, the same keen refreshment and comfort. TETLEY'S Makes g'ood TEA o certainty Over a century of blending experience insures every pound being exactly the same. AR When Bilious, Headachy, Constipated “Cascarets"—10c Clean your liver and bowels! One or two candy-like Cascarets .nllifllt will give you the nicest, stirring you up. There will be no bowel poison to cause colds, siek headache, disziness, biliousmess or gentlest bowel cleansing you ever | sour stomach when you wake up in experienced. They ;gylic your | the morning. More people take bowels fully. All the constipated | carets for liver and bowels than ‘waste aad gpur bile will move out | all other laxati eom- of the bowels without griping or | bined. 10-cent boxes! y @ 'y : : THE EVENING STAR, WASHI et i MADE FOR WINTER FESTIVITIES The Star’s Household Expert Gives Tested Recipes for Treasures of the Cake Box—The 0ld Favorites—Cook- ies for the Youngsters. It is at this season of year that one's mind most naturally turns to- ward the making of special cakes, some of which will keep until Thanksgiving and even Christmas. How best to make the supply of cake meet the demand that s certain to be made upon it becomes a problem for the housewife to solve. In other words, how to keep the cake box full of cake that will be Loth good and unusual. Wise housewives can prevent an overbaked cake by setting the alarm clock to the proper time to open the oven door. To kecep a cake from burning on top, make a tent of brown paper and place it over the cake in the oven. To give the cake time to rise before the baking begins. place it in rather a slow oven at first and gradually increase the hcat. When baking a cake in a gas oven, fi light "but one burner. half turned on. You will find this method not only saves gas, but the cake will be evenly baked and free from all burn. To prevent a cake from stick- ing to the bottom of the pan and to bring it out In perfect condition, first cool the bottom of the pan quickly by placing it on Ice, or by folding under the pan a wet cloth which has been soaked in cold water. Famous American Cakes. Real Lady Baltimore Cake.—Cream one cup of butter, add two cups of sugar gradually, beating continuous- ly. then add one cup of sweet milk and one teaspoon of rose water. Add one-half cup of flour, into which two teaspoons of baking powder have been sifted. and lastly add the stifly beaten whites of six eggs, which should be folded lightly Into the dough. Bake in three-laver cake pans in an oven that is hotter than it would have to be for loaf cake. To make the filling, dissolve three cups of granulated sugar in one cup of boiling water. Cook it until threads, then pour it over the stiffly beaten whites of three eggs, stirring constantly. To this icing add one cup of chopped raisins, one cup of chopped nut meats, pecans preferred, and five figs cut into strips. With this, ice both the top and sides of the cake. Old-Fashloned Thanksgiving Cake. Mix together two and one-half pounds of flour, one pint of milk and half a pound of butter with one cup veast and set to raise overnight. Next morning add half a pound of butter, two eggs, one and one-half pounds of sugar. one whole nutmeg grated and a tablespoonful of mace. Leave the dough to rise for another three hours, then lift it into the cake pans n t adding half a pound of ralsins, half of | a pound of currants and a fourth of a pound of chopped citron that have been thoroughly mixed. Place it aside for fully half an hour, so that it can rise again, and then bake it in a slow but steady oven; frost with a bolled white frosting. Thanksgiving Sllver and Gold Fig Cake.—Use for this preserved figs drained from their sirup and dried & few minutes in the oven. M a “gold.” To make the “silver” batter, beat to a cream two thirds of a cup of butter d two cups of granulated sugar, add two-thirds of a cup of sweet milk snd three cups of flour sifted with ~three teaspoonfuls of baking powder. Lastly, fold in the stifly beaten whites of eight eggs. Bake in two square cake tins of equal size in a quick oven. To make the “gold" batter, beat to a cream three-fourths of a cup of butter and one cup of sugar. Add one-half cup of sweet milk, two light- ly measured cups of flour sifted with a teaspoonful and a half of baking powder, the yolks of seven eggs and one whole egg thoroughly beaten together. Flavor with one teaspoon- ful of allspice and two teaspoonfuls of powdered cinnamon. Put one-half of this “gold” batter in a cake tin of the same size as that the “silver” batter was baked in and spread over the top one pound of halved preserved figs, sifted with flour, arranging them 80 that they just touch each other. Ada the remainder of the “gold” bat- ter, spreading evenly over the layer of figs and bake. Put the “gold” and “silver” cakes together while still warm, fill with more figs and cover the whole cake with a boiled icing. using candied figs, cherries and halved English walnuts for the top. This cake is delicious and will keep for months if wrapped carefully and packed In tin boxes.. Black Fruit Cake. Beat one pound of sugar and one pound of butter to a cream, then add the yolks of ten eggs and beat thor- oughly. Beat up the whites of the egss, add them with one-half tea- spoon of salt, mix two pounds of seeded raisins with two pounds of currants, add one pound of chopped candied citron peel, one pound of chopped English walnut meats, one pound of flour, one tablespoonful of powered cinamon and two grated nut- megs. Mix and add to the butter mixture and put together with as lit- tle stirring as possible; turn into a large buttered and papered cake tin and bake in a slow oven. Spiced Chocolate Cake.—Take two cups of sugar, one-half cup of butter, one cup of sour milk, one teaspoon of soda, one-half cake of chocolate ! grated into the cake, four eggs, using | the yolks of all and the whites of two lin the cake and leaving the whites of the other two for frosting, and one iteaspoon each of cinnamon and icloves. Mix thoroughly and bake. To make the frosting, beat the whites of | twWo eggs to a stiff froth, boil two cups | of sugar to a sirup and stir this into the beaten whites of the eggs, and | cover the cake. ! Birthday Cake.—Cream together one-fourth pound of butter and one Ipnund of sugar then add the yolks | of thres eggs that have been beaten until light. Sift. together half a und of flour and two teaspoons of king powder and add this to the butter sugar and eggs, with one cup of milk. Beat the bat- ter steadily until It is full of air bub- | bles, flavor with juice and the grated rind of one lemon and fold in the alternately with the aid of a skimmer, gradually | stiffly whipped egg whites and two | ! small cups of grated cocoanut. Pour SILVER AND BLACK COMBINED BY ANNE RITTENHOUSE. PARIS, October 27, 1921. No one seems to object to lightening thetr black with silver. When it was evident that French women were weary of tho long pro- cession of dead black costumes in which they had indulzed for two {years, the milliners and dressmaker: ithrew a bit of silver at thom. ' caught it as eagerly catches a stick and now it s an es- tablished fashion. Even the shoe people include it among _their fashionable combina- tions. Pinet and Hellstern, who cre- ate new styles in footgear in Paris, make black satin sandal slippers with splashes of silver carelessly daubed ED OF LARGE SILVER BEADS. LUCIE HAMAR. over the surface. They do the same thing in gold and black, but the for- mer is given the preferenc As the tendency is more and more away from dull black, except among the few French exclusives who insist upon it as the fundamental part of their wardrobe, and as combinations of color are sought, the majority of people accept silver and black as an initial step toward emancipation. The milliners delight in it. The sketch shows a hat by lucle Hamar which is the new kind of sailor with a high crown softly formed of shin- ing panne velvet and a brim made of silver beads. The usage of beads is a distinct difference from the universal usage of silver brald. They give the hat novelty, although they may give it 2 touch of heaviness over any but a slender face. One of the hardships that nany healthy women' must endure is a broad, strong face. It is as much a detriment to their fashionable appear- ance as a broad, stout figure, for the milliners do not fake into account any type of woman except the fragile one, she who can put cosmetics on her face to make her features and coloring colncide “with the kind of hat she chooses. It is difficult to say what hat, or shape of hat leads in millinery this eason, but the one thing certain is the side ornamentation. Few hats escape that. It may be gently done, or it may be over-accentuated, but it 1s there from a spray of paradise to two sea shells. When the ' milliner chooses trim- mings to go entirely around the hat, she pays her respects to the fashion for one-sided trimming by mounting higher and growing thicker as they come to the right ear. ine of the Rue de la Mh:" brought out & hat of soft fabric he ioned in one piece like a cap with & high crown; ahe trims it with irreg- ular of wool Zephyr _in . the l.nr. cn‘ one side, with irrege here “efse. “rnis type "of hat I rather a novelty aad is very well (3 IBLACK PANNE WITH BRIM FORM-; liked by Americans. With it goes a cape and a skirt, and each garment is trimmed with the same, thickly massed zephyr loops. These cos- tumes are built In gray, black, French blue and mauve. The gray ones are considered particularly smart. There is another kind of hat which the smart woman elects to wear on the street with a tailored suit. It is crown and an up-turned brim indent- cd across the front, so that it gives somewhat of the impression of those ancient puffed velvet caps worn by kings. The only trimming permitted is a black quill or two run through an opening at the right side. Of course the quill goes downward instead of upward. No milliner has attempted to change the downward trend of plummage or fringe on hats. e Fine Mincemeat. Get one pound of beef kidney suet, for ‘this Is the firmest, richest and best. Have it freed from all skin and fiber, then chop it as fine as possible. Clean one pound of raisins and seed them. Wash and thoroughly dry one pound of currants a.few days before the mincemeat is to be made. Chop or cut very fine one-half a pound of candied orange peel and citron mixed. If hard and difficult to cut, steam it a little over hot water first.” Pare, core and chop two pounds of apples and then chop ene cup of nut meats. Place all these ingredients together in a large bowl or jar, add the sugar, salt, spices and the lemon juice and grated rinds. Mix very thoroughly, adding one cup of cider. Cover closely and set aside to ripen and mature until needed. —_— Harvard Eggs. . Roll some common crackers, about three-fourths of & cup. Stir in lightly with a-fork one-fourth cup of melted butter. Chop three hard-boiled eggs, ialso have at hand three fourths of a lcup of "cold, chopped ham and two cups of white sauce; sprinkle the bot- tom of a buttered baking dish with crumbs, cover with one-half the eggs, cover the eggs with one-half the sauce and the sauce with one-half the meat; repeat. Cover with the remain- ing crumbs and bake until the crumbs are brown. For the sauce melt four tablespoonfuls of butter, add four ta- blespoonfuls of flour and stir until well blended. Then pour on, stirring constantly, two cups of hot milk. Bring to the boiling point and se! used greunds. Theow them away if you weuld have good Colfee. SRS of soft French felt with a broad, low ; into a large round pan, dust the top with powered sugar and bake in a moderate oven for about three- fourths of an hour. Decorate when cold with a fondant frosting, and when this is cold and firm, ornament with yellow and white frosting in the form of daisies made b7 pressing through a cone of stiff japer or & pastry tube. Famous Sponge Cake.—Beat six eggs for two minutes, add three cups of powdered white sugar and beat for five minutes longer. Str two tea- spoons of cream of tartar into two cups of flour, add it to the eggs and | sugar and beat for one minute. Dis- solve one teaspoon of soda in one cup of cold water and add this also. Wash one lemon, dry It, and add both the juice and the rind grated. Finally add two cups of flour and beat all the in- gredients together for one minute, put the dough into two deep tins and bhke in & moderate oven. Deliclous Orange Cake. Make a white cake batter and bake in layers. Take the juice of one orange and a quarter of the rind grat- ed. To this add one and one-half cups of sugar, the yolks of two eggs and a teaspoon of butter. Mix all together and cook In an earthen vessel until a thick jelly. Spread between the lay- ers and ice with yellow icing. Sour Apple Cake.—Cream one-half cup of butter with a cup of sugar and stir into them a cup of sour apple sauce cooled, two and one-half cups of flour, a teaspoon of baking soda, a teaspoon each of gro cinnamo and cloves and one-half cup of rais! dredged with flour. Bake in a loaf tin. Velvet Lunch Cake—Mix together two cups of sugar. one-half cup of fresh lard, four cups of flour, two cups of sour milk, two teaspoons of cinnamon, one-fourth teaspoon of all- spice, one teaspoon of nutmeg, one pound of raisins, seeded and cut, and one teaspoon of baking powder or the same of soda dissolved in one table- spoon of boillng water. Flavor with orange and vanilla blended. Molasses Layer Cake—Take two cups of flour, one cup of molasses, one- half cup of sour milk, one teaspoon of soda, dissolved in one tablespoon of water, one-half teaspoon of salt and one large tablespoon of butter. Bake in two layers and put together with chocolate filling or whipped cream. Inexpensive Fruit Cake. This may be made in a loaf or in| small cakes. One cup of butter, one { cup of sugar, one cup of molasses, one cup of milk, one cup of raisins, one cup of currants, one well-beaten egR, three teaspoons of spices and four cups of flour, with a teaspoon of salt. Dissolve the soda in the molasses and sift the fruit in the flour. Cookles for Children.—Cream to- gether one cup of sugar with one cup of shortening, then add one cup of molasses, two well beaten eggs, one teaspoonful of salt, one and one-half teaspoons of powdered cinnamon, one teaspoon of powdered ginger, one- half teaspoon of powdered cloves and two heaping teaspoons of baking soda dissolved in one-fourth cup of boll- ing water. Mix well, stir in all the | flour possible with a spoon, knead and roll out, cut with a cutter and sprin- | kle with granulated sugar and bake in a quick oven. A raisin may be placed in the center of each cooky. Frosting for Children's Cake—A cheap cake may be made to seem like a treat to children, and to grown-ups as well, by addition of a simple and | inexpensive frosting. Take one cup | of brown sugar, moisten it with wa- ter, and boil until a little dropped in cold water forms a soft ball. move from the fire and allow to part- 1y cool, beat the white of one egg to i a Stiff froth, add one teaspoon of vanilla and pour on it the warm sirup in a thin stream, beating it into the egg. Then spread it on the cake. Just as a surprise, Cheese at serve K dinner—then let him have the bill for those new furs. New, Coated. Sanitary Wrapper ANCRE Wit the Gomuine Rogquefort J7aver CHEESE Made by SHARPLESS, Phils. Dyed Her Faded Curtains anda Skirt Like New “Diamond Dyes” add years of wear to worn, faded skirts, waists, coats, stockings, sweaters, cover- ings, hangings, draperies, every- thing. Every package contains directions so simple any woman can put new, rich, fadeless colors into her worn garments or draperies even if she has never dyed before. Just buy Diamond Dyes—no other kind—then your material will come out right, because Diamond Dyes are guaranteed not to streak, spot, fade or run. Tell your druggist whether the material you wish to dye is wool or silk, or whether it is linen, cotton or mixed goods. | mattress. But it's what is inside that proves whether itis a good purchase. Con- science Brand Mattresses built, inside and out, of high grade ma- terials. wmfl:lmhlp is conscientious and there- fore they outwear others.; SanRary, new, clean, long-| fibre filler m into every, mattress, whether cotton felt, kapoc or hair. 1f you iprefer a martress, 1you'll find Aero worth ask-, ing for by name. — are homlg s Anh O MATTRESS A Tity kepoe rar:- e Dot ot o 25-inch box. Thislight silky, longfibre lli makes a very i N = e g o, Pretty ticking often sellsa | A | 23] 7 IR INTERNATIONAL BEDDING CO. L Barrions awp Ricuuonn Re- | FRIDAY, OCTOBER 28, 1921 Menu for a Day. BREAKFAST. Fruit. b o T e Coffee. LUNCHEON. Potato Timbales. Baking Powder Biscults. Preserves. T DINNER. Brown Stew of Beef. Bolled Potatoes. Dumpliags. Catwage and Nut Salad. Clisese Creams. Pear Fritters. Orange and D=‘e Salad. Separate a pound of dates, cover with bolling water and cook for three minutes. then drain, dry in the oven, stone and cut in halves. Peel four medium sized oranges and seed and separate them into sections, cutting off the white inner skin. Arrange some lettuce leaves in & salad dish, plle the oranges in the center and surround with dates, then turn over Coftee. Apple Trifle. Make @ well sweetened apple sauce, sufficlent to make a pint, put it through a sleve and reheat. Have ready half a package of gelatin that has been soft- ened 1n a cup of cold water and stir this into the scalding hot apple sauce. When it is dissolved let it cool and before it 18 quite cold fold in & pint of whipped cream and flavor with a little nutmeg or lemon extract: turn Into a mold that has been wet with ice water and stand for several hours in a cold place. Serve with plain cream or with a custard sauce, or it i8 very good without sauce. Curried Eggs on Toast. Take six-hard-boiled eggs. two table- spoons of butter, two tablespoons of flour, one-fourth teaspoon of salt, one half teaspoon of curry powder, one- eighth teaspoon of pepper and one cup of hot milk. Melt the butter, add the flour and seasoning and stir in the hot milk. Add the cggs, which have been cut_in thick slices, cook until the eggn are heated through and serve with slices all a French dressing. Serve very cold. of toast. Tea—to be good—must be fresh Al! H2s7 isalwaysfreshand possesses thatuniqueflavour | of ‘goodness’ that has justly made it famous, | X7 gratefully 1 t?e §ro§s Free your system from consti- pation! Kick out of the covers in the morning feeling ‘like a lark, with your mind sparking keen and true! It’s great to get that way! And, you can! BRAN —Kellogg’s Bran, cooked and krumbled — unlike cathartics, will relieve constipa- tion permanently! It is nature’s food—and a natural cleanser! Eat Kellogg’s Bran regularly— with your favorite cereal or in countless other enticing ways— such as in bran bread, muffins, pancakes, cookies, "The emplt eloguent o'/!’ . cy gOOd f:,o/fée received The one perfect net, as you'll find whea you've tried themall, o Twe Stole !::!.-A‘l u-lll‘:'c..;'..m Both single and Geubls mesh. = ll:u:uh_a for 260 and up. uy vy the ¥ the dosen at leading Tugo. H. Gary Ci O g e Also Maxwell House Tea ~the original Bran CHEEK-NEAL COFFEE CO., NashvicLE, HouSTON, JACKSONVILLE RICKMOND. cooked and krumbled in the dreen and red package gravies—and you will head off constipation naturally! physician will indorse Kellogg’s Bran for constipation! Don’t just talk about Kellogg’s Your Bran and what it will do for your meal! bran! macaroons, bran will do! action is simply wonderful! IN- SIST THAT YOUR GROCER SUPPLIES YOU WITH family. Go get a package! Serve it! Keep a dishful of Kellogg’s Bran on tke table and sprinkle a little in with your food at every Start the children eating Then you’ll realize what Its mechanical