Evening Star Newspaper, November 2, 1921, Page 23

WOMAN'S PA FLAVOUR|_¢e charm of "SALADA" TH.A is in its unique flavour of rich delicacy. And It never v::?es. All grocers §ell "Salada,;'_m sealed, metal packets only. “California Syrup of Figs” For a Child’s Liver and Bowels Mother! Say “California,” then you will get genuine “California Syrup of Figs.” Full directions for babies and children of all dges who are constipated, bilious, feveris! * coated, or full of cold, are plain! the bottle. Children love this deli NOTHING TO DO BUT FRY! All prepared. The bother removed. A can feeds 3 people. Costs mach less than meat or eggs, 20c a can. | ‘{ (; 9 . READY- Yes, Gorton’'s 7'mr : 'OU can now have delicious fish cakes as often 4s you want. No bother, they’re all prepared. No mixing, peeling, soaking. Nothing to do but fry. Just open the enamel lined can of Gorton’s Ready-to- Fry and patinto cakes. Fryin sizzling fat to a rich brown. Serve on hot plates. . i Treat the family to an appetite smprise. Would you believe such flavor could come from a can? Tasty, tender white cod blended perfectly with crumbling, flaky * potatoes. Father, mother, the kiddies—everyone likes Serve Gorton’s Ready-to-Fry often. Much less ex- pensive than meat or eggs. Order a couple of cans from your grocer today. From the Qorton-Pew Fisheries Packers of al T, Mass, . 5 = =\ When Bilious, Headachy, Constipated “Cascarets”—10¢ you up. There will be Clean your liver and bowels! \stirring no One or two candy-like Cascarets | bowel poison to cause colds, si hni&ht will give you the nicest, | headache, distiness, biliousness gent gne:do'wel fi:eauipng you ever 3:: stomach when you lw:h ns‘i.ny experien ey physic your mmha More take Cas- bowels fully. All the eoutipyated -carets for the liver m b:"lll than waste and sour bile will move out [ all other' laxati eom- without bowels griping. or bined. 10-cent boxes. 5 bl g It is probable that women are more anxious over the choice of a tallored suit than any other kind of costume. ‘Why? Because -climate - varies so briskly in this stupendous continent on which we live and women Vary so sharply in their activities that what is flesh for one is often poison for the other. ‘Women from the south cannot weir the warm bturdy suits that are offered to women who live where the snow files. Fur is abhorred in one state, adored in another. Long coats are bunglesome for the women who stride about the streets half the day, yet they are necessary for protection to women who ride In motors or WIDE -VARIETY OF COAT SUITS ‘- BY ANNE RITTENHOUSE. suburban trains during icy weather. So t goes. For this reason materials differ, however, more than styles. A mil- lion women may unite in making one | model popular for the reason that it can be copied in serge, duvetyne, vel- vet, broadcloth ar crepe de chine. It may serve from L.os Angelesto Ports- mouth. The situation in suits usually sim- mers down to absorption in the length of coat, sleeves, skirt, place- ment and height of collar, shaping of cuffs, quality of ornamentation as mn a8 every woman recognizes the itations that her special climate Puts upan her choice of fabric. ¥ cless for the fashion writer t \fabrica. Various experl- menta In this line have falled, for the wumen concerned usually make)" objection that such and such mate- rial is unsuitable in the kind of te: perature in which they live. So it s merely & glance at fashion, and not & plece of advice, to say that broad, cloth in a silky weave is at the hellh‘ of fashion, that what known as kasha e and cloth, duvetyn, kai serge are.delighted in by the smart people who want to get away from the commonplace, that velvet is sponsored by enough dressmakers to put it in the running, and that ordi- nary serge is on the shelf more than in _‘the sunlight. | ‘The argument about the desira- bility of duvetyne goes merrily on. ‘When I was in Paris I heard nothing of it. All the emphasis .was placed on these new kasha fabrics, but on my return to America I found out from the big dealers in fabrics that e demand for duvetyne continued. It is right and wise that America should choose for herself out of the: multitude of fashions and fabrics that Paris offers. We are an intelligent and discriminating people, and we should know what is best and pl ant for us to wear. If we want serge and duvetyne, therefors, instead of the newer and less abused fabrics, the shops have them, and there is no verdict against buying. hen women ask if fur is placed on tallored suits one is at a loss for a comprehensive answer. There is fur on some suits, but the argument is against it ‘because of the varla- bility of our weather and the impos- sibility of wearing a suit ‘with at- tached peltry in all seasons that pre- cede the suitry one. It is better to have fur separate, and iIf one wents to present a fashionable picture thi: fur will take the form of a high po: tillion collar instead of shaped reve: and the deep cuffs of it will be at. tached by means of snaps. The fash- fon for snapping on the accessories is in high favor just as it was in other eras of economy when women had sashes, guimpes and extra sleeves to adorn and vary a frock. The new method is, to our way of thinking in this era, more pleasing and gracious than it was, but that thought is common to each genera. the certain . climates fur- A Casserole Guest Supper for Sun- day Night. On a cool Sunday night, when the alr has a crisp tinge to it and a hearth fire feels good, I know of no better supper to offer “the stranger within thy gates” than the following: Stuffed olives. Chicken en Casserole. Piccalilli. Pimento cheese sandwiches. Hot coffee. Euttered apples. Cup cakes, orange icing. In this menu all the food, proper- ties necessary to health are found— carbohydrates in the sugar and rice, fats in the butter and oils, protein in the chicken and cheese, and vitamines fruits and pickles. It is a well balanced little menu and a most deliclous one. I believe that the two hot casserole dishes are the only part of it for which my readers may need a wecipe: Chicen en Casserole.— The meat from two cooked chickens will be needed if more than four persons are to be served. Cut the meat into pleces small enough to saute—that is. to fry In butter or drippings—and put the bones in one qui of water to simmer with one ga: clove, two stalks of celery diced, and salt and pepper to suit taste. When th chicken pieces are warm and slightly brown and when the bones-and-water stock is.reduced to one pint, arrange the fried chicken pieces in the bottom of a buttered casserole, pour-the hot stock over the: eliminating the bones, and cover all with a layer of cooked rice. Add a little more of the hot stock which has been saved out. Bake in a moderate oven for one and Gorton’s Cod Fish— No Bones This hematitched smock is rather unusual in line and decoration. Cut a kimono-shaped smock. Have it open at the side. Cut the bottom and the sleeves into points. Cut a two-and- one-half-inch-wide strip of the mate- rial into small scallops, two and one- half inehes across their widest part. Face all edges of the smock with this scalloped band, -turning the band under to the wrong sid Turn in a small edge around the scallops and baste them down. With a very large- eyed, coarse needle and colored thread DOUCET COAT ' FROCK. BROWN CLOTH TRIMMED WITH FUR. trimmed sult continues its dally serv- ice, and it is fashioned after the sketch which is shown today. Some of the models vary, but that is a ques- tion of taste and purse. The jacket of this suit is almost knee length, as you see, and it is loosely belted in at the low waist line with a girdle of the material caught {n front with | an ornamental clasp of metal It is: difficult to get away from this form of trimming. The sleeves constitute the actual novelty of the jacket as they do in the majority of clothes this season. ; They are squarely cut and run well over the broad tunic which forms the upper part of the jacket. There is a heavy line of stitching to accentuate | this 0dd plicement of the armhole so that no observer will fail to see it. Cfficien It is easy to see from the new models coming out that this type of jacket is liked by those who make tailored suits. The public may be induced to wear them, but it 18 ad- mitted by those who govern fashions that sufficlent admiration ie shown | for the short coat to keep it in the ; public ey ! \Not much admiration, however, is given to the type of suit that swept over America last spring-and summer. It consisted of a box eoat falling below the hips with an inverted pleat down the back, a straight belt, sev- eral pockets and a tight skirt. Noth- ing could have shown our inde- pendence of French fashion more than this varlety of street suit, far it was not worn in any country but this one. This winter it is abandoned. I one-half hours, covered at first, then without cover, so that it will dry on top. Buttered Apples.—Peel ten large ap- ples and cut them in eighths, dis- carding cores. Arrange these Dieces in a buttered casserole, sprinkling over them three-fourths of a cup of brown sugar and adding one tea- spoon of vanilla extract. Cover the top with small pieces of butter, place cover on the dish, and bake in a moderate oven until the apples are tender (this will be in about one hour). sauce: Cream Sauce for Buttered Apples.— Cream one-fourth cup of butter and add to it gradually one cup of Pow- dered sugar, stirring it smooth each time a little of the sugar is added. Flavor with one-half teaspoon of vanilla and add last one-fourth cup of heavy cream whipped stiff. Although the average housekeeper cannot afford the heavy cream for whipping purposes on her table for’ every-day use, she nevertheless makes an effort to have it when a guest is present, for ehe realizes that there is nothing that gives a meal a gala ap- pearance more readily than whipped cream—no matter how it is served. Primitive emotions— the love of a white man fora Ask your newsdealer—for the November Winter Fashion Numbe: hemstitch the scallops on the wrong A~ hemstitched side of the smoek. very dainty for FLORA. smock like this is morning (Copyright, 1021.) Sweet Potato Bisouits. Take one cup of mashed sweet po- tatoes, add one tablespoon of sugar and one tablespoon of butter and cream them well together. Dissolve one-half teaspoon of baking soda in one cup of buttermilk and stir into the potato mixture. Add two cups of flour sifted with one teaspoon of salt and mix. Roll out, cut with a small cutter and bake in & hot oven fo! mini reo] Serve hot with the following | Bananas. with ar an Ham omelet. LUNCHEON. h Cream of barley sbup. Croutons. Bread and butter. . Preseryes. Cocoa. DINNER. Scalloped codfish and rice. Stewed tomatoes. Apple salad. Cheese. Crackers. ed custards. Cookles. | Homtny d cream. Bcones. Coftee. Carefully remove all membrane: and veins from the inside of one beef heart or two calves’ hearts and let it stand on its base in salted water for half an hour to draw out the blood, then wipe dry and: stuff. one tablespoon of butter and add it to two cups of bread cruml tablespoon of chopped parsley, salt and pepper to taste and two table- spoans of water. Stuff the‘heart tight and tle a bre crust across the top to keep in the stuffin, Baste often with melted butter bake in a moderate oven. Calves' hearts will requl: n hour and a half and a beef heart two hours. Make a gravy with the drippings in the pan. This is good either hot or cold. Ham Baked in Dough. Soak ham for ten hours in a boiler three-quarters full of water. Re- move, scrub well-and place aside to dry. When dry make a stiff dough of two and one-half quarts of flour and water, roll into a sheet one-half an inch thick and fold this around the ham, pinching the'ends of the dough tight shut. Grease the bottom of a baking pan and put the ham in it, bake for three hours, take it from the oven and remove ‘the dough and skin. Spread one-half cup of brown sugar on the fatty side of the ham. return it to the oven and bake for one-half hour to a nice brown. Serve hot, garnished with parsiey. This recipe Is for a ten-pound ham; aliow flifteen minutes more for each addi- tional pound. —_— Pendant earrings have become fa- vorites. right to sleep. Jack shook me box-springs on bed”” and economical Bays tagging after a 13- Hippodrome to Coney more than tired—I was ‘exhausted when I climbed into bed.” “Well,” I said, “when I am exhausted like fthat I toss half the night.” “Exactly,” replied Mrs. Pratt, “but I went By WILLIAM to heal be o writtes in can be answered here. 7 The Quick Cure of Ivy Poisoning. On several occasions there has been given in this column, as well as by mall to numerous correspondents the formula and directions for treatment with a very dilute efgtract of poison ivy leat for the purpose of removing to this poison. The formula is as follow: Tincture of rhus toxicodendron, 1 part Reotifled spirit... .......5 parts Sirup of orange, enough to make, 100 parts Beginning with two drops after breakfast, in a wineglassful of water, take a dose thrice daily after meals, increasing by two drops each dose until 18 drops are taken at one dose,' then take one teaspoonful once a day until the supply is exhausted. If you expect to come in contact with poison ivy frequently throughout the season, it is well to continue taking a teaspoonful two or three times a week. The protective effect lasts only a few weeks or months, and the same course of desensitizing treat- ment must be repeated the following season If protection is_ desired. Many persons who have suffered with ivy polsoning experience an an- noying "and very obstinate skin in- flum!unlon or irritation over a pro- longed period of months or years thereafter. It has been found that a course of the foregoing desensitizing treatment brought complete relief to many such chronic skin conditions resulting from an attack of ivy der- matitis. It would be safe enough and per- haps of some benefit to begin this course of desensitizing treatment even after an attack of ivy skin in- flammation has started. But the benefit, if any, would be a little too slow, to be particularly appreciated by the sufferer. A much more effl to employ after t clous treatment dermatitis or “I was so curious that I | looked under the mattress.” " OU know, Nannie,” said Mrs, Pratt, “I.found out last month why 1 always sleep so well when I am in New York. It’s box-springs! “Jack and I went to New York really for Junior’s sake. If you have ever spent -three ear-old boy from the d, you know I was In spite of the noise and bustle of the eity I slept like a top. Next morning with ‘You must have takenm a sleeping powder, Mary.’ ” “I don’t know what it is, Jack, but T am certainly curious to see what kind of spring is under this mattress.” He lifted up the mat- tress. “It’s a box-spring,” he said. “I remem- ber at the convention in Detroit the manager of the hotel told me he had Conscience Brand every. bed in thg hotel. It is worth dollars and cents to hiiff, he says, to have guests boast of ‘that fine, comfortable The public is béginning t6 understand what the hotels have already learned: that a Con- science Brand Box-Spring is the most sensible bed spring. The sales of Con- science Brand box-springs tripled last year. There is no purchase more satisfying. The { Personal Hedlth Service Noted Physician and Author Ith asfl not to di No reply can Dr. William Brady, s care of The 8| BRADY, M. D to the large mumber of. - received, to instrue skin inflammation has actually start- 'fi'& the {njection with a brpo lermic n e directly into muscle tissu f a Yery minute dose of an extract of ison ivy. Dr. Albert Strickler of ladelphia "has reported long segies of cases in which this method of treatment has brought most grate- fuf relief to the itching within twbnty-four hours as a rule, and prictically a cure in a very few days contrast. with the usual duration of_two or three weeks. Pr. Strickler directs that fresh lesves of poison ivy be gathered, trected by the pharmacist with ab. solute alcohol, and the extract filter- tered and precipitated. The precipi tal dried and extracted in Soxhjet exfractors for ten hours, and the ex- tréct obtained is dried at low tem- pexature. The toxin or poison fis ‘efully weighed and dissolved in abdolute alcohol. A proper amount of isterile water {s then added to mafke the solution non-irritating. Thp dobe of this toxin solution ad- mihistered by hypodermic injection into muscle tissue is from one-half to kwo cubic centimeters (about 8 to 30 tdrops) every twenty-four hours, bul usually -two injections are suf- fickent for quick relief and cure. ¥n some Instances the poisoning is byisumac rather than ivy, and if that nown to be the case, an extract ifresh sumac leaves made in the- LEALPERRINS SAUCE THE OWILMAL A IF YOU HAD A ONG AS THIS FELLOW, L A8 LONG AR T HAD same strength and manner as de- scribed for ivy leaves should be em- pldyed in- the same doses in treat- ment. ———— Brunswick Stew. Gook together one pound of brisket of ‘beef, three pounds of chicken, one pint of lima beans, one pint of soup stock or water, one cup of canned corn, three potatoes sliced, one-half cup of cannef tomatoes, one small onfon and one teaspoonful of salt. Bejore serving remove all the Ymes from the beef and chicken. box-spring is the highest modern development in spring making. No other sort of spring compares with it in comfort. Each-of the 72 hfighly tempered spiral coils of the Conscience Brand box-spring responds to the least move- ment of the body. Not the uncomfortable hammock sag of the link or woven wire spring. But the “give” is where the weight strikes. The body gets natural rest, the spring con- forming to the body. g A box-spring is the most sanitary spring.: It makes housekeeping easier. Neither dust’ nor vermin can make their way through the attractive, durable tick which encases the spring. i [ The great sunlight plant of the Interna- tional Bedding Company, where these box- ; springs are made, is also the home of Con- science Brand mattresses and piHows. The reputation of the company for clean,new, high- grade material and conscientious workmanship is & by-word among dealers. There can be no more ideal, comfortable, long-wearing combination than a Conscience Brand spring beneath a Conscience Brand mattress. Furthermore, you know that the Conscience Brand mattress is built of depend- able new, clean, sanitary materials (cotton-felt, kapoc or hair). Both the mattress.and the box-spring are the best that can be built. ) You spend ohe-third of your.life in sleep. ‘Why shouldn’t your beds at home be as com- fortable as the finest hotel bed? Ask your dealer to show you a Conscience Brand box- spring together with a Conscience Brand mat- tress. You can sleep. in supreme comfort . fonight if you make sure to ask for Conscietice Brand. : . Mattresses CONSCIENCE BRAND . = Box Springs INTE RNATIO BALTIMORBE - mattres: ood o blec e builtinside andout. Sioneg Ricd long St And you will find Y TS e i purse. NAL - Pillows dealer to show you - the variety — s honestly Ask your best fit- BEDDING COMPANY RICHMOND