Evening Star Newspaper, October 31, 1921, Page 30

- of that fine old ; flavoring LEA&PERRINS ' SAUCE INAL WORCESTERSH ? jthese costly accessorles. ED. PINAUD’S HAIR TONIC Make certain what's inside ~the materess. That s the - gest of quality and wear. “Conscience Brand mat- = tresses are hos ly buile inside and out —buoyant, ~Jong fibre filler, stout ma- terials, conscientious work- LECLLE oy cotton felt, kapoc or hair —at a fair price. Ask your dealer to show you the mauress described below. T PARIS MATTRESS Comscrence Bramd Superior quality layer cot- ton fele. Anractve, en- uting art, fancy stripe o ACA ticks. Swong im) ialedge. Diamond orbl tufted. Conscrence Brand longfbe filling. A senss ble buy at a sensible price. WOMAN'S PAGE.- PARIS, October 28, 1921. Neither the shops nor the dress- akers Have ceased to offer to wom- en x fanciful band to go across the brow. In thess the simplicity of the Gre- cian fillet ir retained, but one also catches a glimpse of the South Sea Is- lund fashion to deck the forehead with roses. The coming of Mr. Frederick O'Brier's book, “White Shadows on the South Seas,” to this country was delayed. We of America hac allled it withh most of our conversagion and some of our fashions when this year started on its career, but the Paris papers did. not review' it until tie end of this summer, and we got a new in- flux of it over here. It may be that the French designers of headdress hessd somewhat of this talk regarding the new kind of heroines of Mr. O'Brien’s book, or maybe they were simply running true| to Greek classics, but whatever the reason behind the’ fashian it was evi- dent that dressmakers and shap- keepers had a oconviction that mno waman was fully dressed unless ahe wore & band across her brow. It Is too early in the season to say what soclety itself will wear when it begins its round of gayety In Paris and New York, but all the straws show that the wind fs blow- ing from the quarter of simplicity to- ward the coiffure. Roses for young girls and rhine- stones for women is the present ver- dict, but both fillets are varled; they have become brilliant in coloring and akiliful in workmanship. They cost a pretty penny or they are made at home, obviously. The dressmakers have begun to ar- range these bands to go zcross the brow to harmonize with the gowns they sell. The headdress, the fan and the small vanity bag are brought into the fitting rooms when the buyer of a gown is having her last fitting. Those who sell clothes show keen disap- pointment If the possessor of the gown declines to open her purse for They talk much of “completeness.” The band of rases which is chosen by women young enough to wear roses has no hesitancy in showing calors that never grew in hothouses or free soil. The green carnation {might have been thought a curious thing In its day. but we revel naw in in_ biue ones, also purple mauve. The makers of these flowers feel that Luther Burbank is an amateur. It is impossible to escape the drip- ping cascade effect over one ear, which accentuates most of the hat the makers of ‘headdress con: ibute their bit when they drop long. fine ribbons from the side of the fillet for the brow. These ribhons do not fall at the back; they follow the path of those new chenmille fringes that drop from the side of some hats made by Lewis. But novelty does not stop at this, A Nourishing Home Dinner. The following dinner menu is what a Jjolly little bride frieod of mine calls a “regular hold-a-husband dinner! Oyster Soupn Veal Cutlet, Brown Gravy Lyonnaise Potatoes Spinach €offee Snow Pudding Oyster Soup.—Clean and pick over 1 quart of oysters; heat these, chop- ped, in thelr liquor, and let simmer twenty minutes after the bolling point is reached. Then strain through cheesecibth, discarding the chepped owsters. Reheat the strained liquor and thicken it with 1-3 cup of butter and 1-3 of flour which have been heated together and to a smooth paste. Now scald 4 cups of sweet milk with 1 large slice of onion, 2 stalks of celery cut small, 1 blade of mace and a sprig of parsiey; strain this scalded milk to remove the seasonings and add it to the oyster liquor. Season to suit taste with galt and pepper, and serve very hat. Lyennaise Potatoes—This is. & most delicious way to serve boiled left-over pototoes. Slice the potatoes and set them aside to add later to the frying pan. Put first in the pan 1 of finely r%hopl)!d‘ on:gn and 1% tablespoons of butter; fry the vu‘bl-*mtfl a light brown, then add 1 quart of the sliced boiled potatees. with 2 more tablespoons of butter. Cook until the potatoes have ab- sorbed the butter and then pack down to let the mixture brown a little on the bottom. Turn with a spatula to allow the top to brown also. Serve at once. If onion is a favorite veggtable in the family, a more geflerous amount of it may be used to 1 quart of potate slices. Snow Pudding.—8Soak 1 tablespoon granuiated gelatin in of % cup of cold water; add I oup of granulated d of lemen Juice, an. into a china DBowl aside, but from time to- time: tip it up on one side to see whether the gelatin has begun to comgeal. When the liquid begins to cling to the sides of the bowl and seems quits thiek, it is time to beat into it with a wire whisk, the whites. ef ¥ eggs which — Things You'll Like to Make. Butt: Br silk. ‘.:M ome and one-eighth inches wide. Lace it in and out through the elits stds with four fiat -N,nmtnh of butter flour in & dish, then slew- of milk and cream that it Decomes perfeatly Whaea this is bolling hot amd ta thicken season With pep- salt and drep into it, without the yolka of &8 many egms ‘This quantity will THE POPULAR GRECI BY ANNE RITTENHOUSE. Laura. A.Kirkman THE EVEN ———r— AN FILL YOUNG-GIRL'S HEADDRESS. A BAND OP PINK FLOWERS, WITH LONG IBBOW ENDS. QUAINT ILITTLE OUQULIT TRIMMED WITH GOLD LACH AND RIBBON ENDS. and the pwirse is not closed after buying such. a fillet of roses, for the next jmportunt accessory is a small bouquet of pink roses arranged in a Victorlan munner in a framework of wired gold lae. If the buyer of the fillet looks doubt- fully at the :ulditional expense of an artificial bouquet the vendeuse says, with a dramatic lift of the eyebrows: “But regard this." and she lifts the middle rose to disclose a small bax with its bit of lamb's wool looking glass in the lid. It has its uses after all, this Vic- torlan bouquet. One wonders what an early Victorian heroine would have thought qf powdering her nose in public and using a red lip stick in front of her suitor who criticised her performance as she passed the brush over her mouth. “Things are not as they used to said the Victorian lady to Punch. “They never were,” said Punch. wder and a have been beaten stiff. Continue to beat until the pudding is stiff enough to hold its shape. Pile this by spoon- fuls into Individual glass dussert dishes or cups aml serve with a cold way: Boiled Custard Sauce for Snew Pudding.—Beat yolks eof 3 sugar, a pinch of salt, and—very gradually—2 cups of scalded milk. Cook this mixture im the top of a double boiler, stirring _constantly, until it thickens and will coat a spoon. Then strain immediately into a bowl to\coolL If cooked too long after coating the apoon, custard will curdle; when this happens it may be restored to a smooth consistency by beating with an egg beater of the wheel type (but it is not quite as thick as if it had not curdled). If the housewife capnot afford to uss the yolks of 3 eggs she may use the yolks of :-enn and % tablespoom of lutely That is slightly and add to them 3§ oup af small cutlets. - MARGARINE " 'The Finest Spread for Bread eat has much to do health. The fat con. rich milk is abso- to good health. the John F. Jelk The food you with your tained in essential taste, and the steady use ery. Inspection invited. MENU FOR A DAY. BREAKFAST. Dates Cooked With Cereal Rolls Veal Loat Hot Blscuit Apple Dumplings Tea DINNER. Vegetable Soup Chicken Ple Mashed Potatoes String Beans Cabhbage Salad Cheese Relish Squash Ple Coftee HOME ECONOMICS. BY MRS. ELIZABETH KENT, Organic Acids. Foods, like people, have certain things in common with all other foods, and then each food has some quality or qualities which make it different. Among the vegetables this individual something that givea the characteristic taste i{s generally an citric in lemons and tartaric In grapes. Even these acids are differ- ently combined with essential ollsand mineral salts In different fruits, The organic acids have no direct nutri- tive value; they do not yield heat and energy, e fat and carbohydrate, nor build tissue, like protein, but they glve flavor and palatability, and it is belleved that they promote digesti action by encouraging the secretion of the digestive flulds. Thus many fruits and vegetables owe their die- tetic importance to these acids, and it is most important that the aclds should not be lost in the preparation of the food, not bolled out of it and poured down the drainpipe. In plants organic acids are found usually in combination with the minerals, form- ing compounds as salts; or In the ‘l)rl‘-“m compounds, making acid pro- eins. The organio acids of fruits have medicinal properties, and many cases of faulty digestion or poor nutrition can cured by the proper use of ripe, clean, fresh fruit. Espeolally for children who prefer it to vege- | tables, fruit is of the greatest dletetic value. Better scant the meat and cereals a little and have milk and fruit for the children. (Copyright, 1921.) Lentil Cutlets. Lantlls contain more protein than the best cuts of meat, and in some cases o larger percentage of fat, be- sides a considerable amount of starch. Their flavor being quite different from that of peas or beans, they make a welcome change as a meat substitute. Before cooking them it is always best |} to soak them for several hours. To| make lentil cutlets, after soaking cook |them in water to cover until tende add three grated onlons, a tablespoo ful of minced parsiey. a teaspoonful boiled custard mage im the follewing |of thyme and enough bread crumbe to make & stiff mixture. Turn out on large plates and flatten, cut into eight triapgular portions and_ shape like When cold dip in_egg and crumbe and fry in deep fat. Serve with mint or tomato sauce. A small piece of macaroni inserted in the end of each cutlet to simulate a bone adds to the resemblance to a cutlet. ——————— Sausage and Eggs. ‘Take one pound of sausage, two tablespoons of fat and three eggs. Bkin some cold bolled sausage and slice it in half-inch pieces, place in a drying pan with hot fat. Brown on both sides for & few minutes and just before serving add the eggs, beaten slightly. Mix and oeok until the eggs are set; serve immediately. - pure, why thousands milk dail the churning of GOOD LJCK& Margarine. GOOD LUCK is famed for its fine flavor. You'll surely like the "1l save m organic acld, as mallc acld In apples, | ¢ thru of GOOD LUCK. visit our Churn- ING STAR, -WASHINGTON, D. C, MONDAY, OCTOBER 31, 1921. The Double Chin. There are several ways of getting rid of a double chin. First of all, there Is diet, and secondly, there is massage. The best way to eliminate a double chin is to try both methods, and also a third method, which is to make use of astringents, A double chin is a deposit of unneces- sary flesh. To put it untechnically, flesh spreads {tself in fine layers under the 8kin. A thin layer of fat under the scalp means that the roots of the hair have that much mnourishment and that the hair will be thick and glossy. Lay- ers of flesh over the body give the curves that we call beauty. But when these layers grow too thick and be- come positive lumps the lines are no longer pleasing to the beuuty lover's eye. One of the first places where unneces- sary flesh is d:ron ted 1s under the chin. If you diet eo that you welgh the proper amount and mnever any more you are not likely to ux“nre a double chin. But you siready have one you must not only d fn order that the body may use the superfluous flesh, but you must also nusu?e in order to break up the Dlrll::;‘ll of fat so that the blood y. em off to other parts of Then, because the skin has stretched to cover these layers of flesh, you must niake frequent use of astringents. Otherwise your chin will not regain | firm and youthful appearance. 1f pos- sible, massage under the chin with ice. This reduces flesh and at the same time tightens the skin. -Worried..—K. M.—The action of yeast is to provide vitamines which are usually lacking from the diet ot the people who are troubled with these skin blemishes. Nature then reg- ulates {tself. If the diet had not been impoverished by a poor selection of foods, there probably would have been no need of the yeast and the skin would be clear of pimples and liver stains. Yeast does not fatten of itself, but the person may increase in welght when there is this regulation of the system '.hr\sulhl improved nourishment and elimination. E. A.—Larline.—The old-fashioned castile is & good cholce for all toilet uses, including that of & shampoo. The fragrance which comes from airing and — e Brussels Sprouts With Seuce. Brussels sprouts may be served as a vegetable or as a salad. The follow- ing the regipe for the sprouts tabla in white sauce: Pick over the tiny cabbage heads and remove the wilted leaves, soak in cold water for fifteen minutes and cook in boiling water until they are tender which will be in about twenty minutes. Serve with white sauce, or if preferred serve hot with a sauce made of butter, salt and vinegar. When the sprouts are cold they may be mixed with mayonnalse dressing and chopped celery for a dainty salad. Cabbage Hot Slaw. To make hot slaw shred tha cab- bage with a slaw cutter if you have one, or shave In fine strips with a bread knife. Beat up two eggs with two tablespoonfuls of sugar, sdd a plece of butter the sise of a small egeg, teaspoon of mustard, a little pepper and a cup of vinegar, putting this in Cook in a double boiler or in a placed over boillng water until it thick then stir In the cabbage. Beautify s Complexioa served as a ve, INTEN DAYS Rids pores and tissues of impurities, Leaves ‘he skin clesr, soft, healthy. At lead- {og toiiet counters. If they haven't it, by mail, two sizes, 6Cc. and $1.20. NATIONAL YOLST CO. Peris. Tens ol e 0 its' WOMAN’S PAGE. BUFFET LUNCHEON. Orange Soup With Whipped Cream Bread Sticks l How It Started. BY JEAN NEWTON. 01d Shoes at Weddings. The custom of throwing old shoes after a bride and groom, now humor- ously imdulged in “for luck,” is a sur- vival of a practice taken very serl- ously by the anclent Hebrews. Al the Israelites, delivering a sfer of & po: Cream Cheese and Pimen Salad of l:l?ln'dd"!tn. = = of eal on Frozen Custard Wllhl:lt:r“ Chocolate Ssuce Coffee sunning the hair is to_be preferred to any scent which would be used in a 8hampoo. A diOD OF (WO 01 we.a: rose on some absorbent cottom makes 2 While this Is more costly than most sachets, it Is enduring; two drops should keep a drawer fragrant for six months, G.—Pull out each coarse or dark |1 bair by using a blunt-end tweezers, and bleach the fine halr with peroxide of hydrogen. To remove this hair perma nently have the electric needle treaf ment. parents te her husband. And thoug the shoe has come down to the vul? dings of today, we doubt that any modern bride would subscribe to its original significancel (Copyrighe, 1921.) ——— Corded silk fringe {s used on wraps. Hight trimmings are placed in center front of the ne'phull. a1k ssion. Accordingly, to symbolize new ownership of land a shoe was thrown upon the ground. In Psalms we_have: er Edom will I cast out my shoe. So they threw a shoe at marriage ceremonies to indicate the transfer of authority over the bride from the Why you can buy HEINZ 57 at new low prices When war increased costs all along the line we made the “57 Varieties” for current needs only—the grocer’s and yours. Now that costs are reduced we are able to put new prices into effect at once—no accu- mulation of high priced stocks to be sold first, Our patrons get the benefit immediately. Grocers everywhere are pleased to list the “57” in the economic spirit of the times. Nearly all grocers in Washington are an- nouncing the following prices on Heinz goods: Oven Baked Beans 11 oz—11c. 18 0z—15c. 30 ez—28e. Peanut Butter 3)% 0z—13c. 6% 0z—20c. 10 ox—30c. Tomato Ketchup 8 02—20c. 14 oz—35e. Cooked Spaghetti 10 0z—13c. 16 0z—18c. 30 oz—32c. Tomato Soup 100z—13c. 16 0z—18c. 30 oz—32c. .- Apple Butter 70z—18. 160z—30c. 32 o0z—50c. Prepared Mustard 6 oz—13c. \ PINTS QUARTS HALP GALLONS Vinegar 2ic. . 35¢ 65c. Ask your retailer Be Suspicious of 37 Tender Gums Beau:pidousohn;undemmorbleedingoftbegm This is usually the first stage of Pyorrhea —an insidious disease of the gums that destroys the teeth and undermines bodily health. Gradually the gums become spongy. They inflame, then shrink, thua exposing the unenameled tooth-base to the rav- ages of decay. Tiny openings in the gums form gateways for disease germs to enter the system. = . Medical science has traced many ills to these infecting germs in the gums weakened by Pyorrhea. - . They are now known to be a frequent cause of indigestion, anaemia, rheumatism, and other serious conditions. So watch carefully for that first tenderness or bleeding of thegums. Try Forhan's immediately. It positively prevents Pyorrhea (Rigg's Disease) if used in time and used consistently. And in preventing Pyorrhea —it guards against other ills. Forhan’s For the Gums cleans teeth scientifically as well. Brush your teeth with.it. It keeps them white and clean. Brush Yowr Teeth With Forhan's—How teo Use It Formule of R. J. Forken, D. D, & Forhon Co., New York Forkow's, Lté., Moeatreal GUMS Checks Pyorrhea : | © FOR THI