Evening Star Newspaper, November 11, 1921, Page 43

Sus o " Cranberries TheFruit ForEveryMeall \ Cranberries are good themselves =t and make other foods taste good! 3 / At breakfast—try cranberry jelly on hot i biscuits or toast; it is surprisingly good! For lunch—with cold cuts—cranberry sauce makes a most delicious relish. : For dinner—with roast beef—cranberry . sauce adds a piquant, flavor and aids < digestion. Try these recipes Cranberry Sauce One quart cranberries, two cups boiling water, 134 to 2 cups sugar. Boil sugar and water to- gether for five minutes; skim; add the cranberries and boil without stirring (five minutes is usually sufficient) until all the skins are broken. Remove from the fire when the popping stops. Cranberry Pie ?hvemdylpnflly baked pastry shell. Pour in sauce when cold, made by the above sauce recipe, put strips of pastry over the top, and fin- ish baking in a moderate oven. Always cook cranberries in porce- lain-lined, enameled, or aluminum vessels. ‘Tobe sure of a selection of the choices varieties—ask for Eatmor Cranberries. A folder containing recipes for other to use and preserve cranberries, mtm i AMERICAN CRANBERRY EXCHANGE a 90 WEST BROADWAY NEW YORK (The red and blue trade-mark label is on all barrels and baxes) am erege Close xyour mouth and open your eyes —then smile for I’se *gwin to serve piping Hot Mrs. Faunce’s Famous All-Pork Sausage Every lover of good sausage remembers a few years back how the crowd used to stand around in the Center ;M Market waiting for Mrs. Faunce to come with her little supply of Homemade All-pork Sausage. It was very fortunate that she left the secret—and we are doubly fortunate in possessing it—so Mrs. Faunce’s All-pork Sausage is made here just like she made it. Fifty Years of Serving the Public With Better Meats Keane Provision Co., 621 BN.W. I All-Pork Products L *‘Sugar an” spice an’ everything nice’® AS ESTABLISHED 1858 PLUM PUDDING S _ ASK YOUR DEALER FOR IT THE EVENING STAR, WASHINGT Health and Thrift in the Home TEMPTING FOOD FOR THE SIC The Star’s Household Expert Gives Excellent|™ Recipes That Will Benefit the Child, the Convalescent or the Aged — Dainty Meth- ods of Preparation. Often the duty of attending to the needs of the sick falls upon the busy housewife, and she knows that tempt. ing food is the best bait to lure the convalescent back to health. Hot food should be served very hot and cold food &hould be thoroughly chilled. It is often a long way from the kitchen to the sickroom, and hot | food and drink that stands uncov- { ered for even a few minutes loses its power to invigorate and satisfy. Give special attention to serving the foud in fancy forms, molds and attractive garnish.ugs. i The every meal should be meat, eggs and milk, but served i a d.fferen: lorn. and { with a variation of flavor each time. Plan to have beef, either & roast or a broiled steak, oftener than other meats, but not every day. Milk should not be given at the same time that meat or meat broth is given. Soup, if made of meat, should be entirely ation of almost time for it to be cooled and skimmed, save It for the next - day and serve either a milk soup or tomato bouil- lon instead. possible “Wh | tables in preterence to canned, { lettuce for a light salad or, if pre- | ferred, a lemqn or cranberry ice as a | sherbet with the meat, which would | be both pretty and toothsome. A : salad served with the meal kes the formal than a separate course, and & a lettuce salad 8 | pickled peaches, celery or olive: some sweet chocolate with a dessert, ch as floating island or baked cus- tard, bring into the menu the nour- ishing milk and eggs. egg-nog, egg lemonade or uice, with vccasionally an egg c! ate, are pleasing and a little dli ent from the ordinary drink. It often better to let milk or cocos take the place of tea and coffee. To set & tray choose the prettiest of df§hes and the snowiest of linen. If the tray is a fancy one doilies may be used, but generally the large trays al plain and the covering should just come to the edge. A larges napkin may be made té fit by folding it through the center. Arrange the dishess0. that everything is as con- venient as possible. Handles of cups, pitchers and so on should be turned to the right. Salt and pepper mr be kept near at hand, but out of sight, so that they will not have to be car- ried back gnd forth every time. A fresh flower laid on the tray gives a dainty touch, and if the-evening meal is served at the table lighted candles with bright, cheerful shades will add to the attractivenesa Broths and Gruels. Oatmeal Gruel—Stir Into boiling ter two tablespoons of oatmeal, & little sugar and a little salt. Cook about forty minutes, strain, add milk nnd serve very hot. Ban G s stirring banan meal In and adding sugar.. It Is digestible and very strengtheni Barley Water or Rice Water —Boi! ape 8 table or tray more Inviting and less | and place on rounds of toast, For supper, | deliciously cooked in a minute or together two tablespoons of barley dour or rice with one tablespoon of sugar and a little salt and & quart of ter for two minutes. 3 Chloken Broth.—over -some Dieces immer for two hours, cool, remove the fat from the top and add salt. Mutton Broth.—Seleot the meat from the neck, cut it into cubes, simmer fo! three hours, cool, remove the fat, season and serve very hot. Thiok Chicken Broth.—To a pint of chioken ®tock add some foroemeat balls made from a little cold eh?ped chioken, bread crumbs, herbs and the yolk of an e posched In the boll- ing broth. Take out the balls and keep hot, thicken the stock with two tablespoons of cream mixed with the yolk of an egg, salt and p.rp‘r. the julce of half a iemon and a tiny pinch of nutmeg. Put two forcemeat balls into the hot bouillon cup, fill with the broth and serve wi toast. The forcemeat balls may be omitted if the Dlllatl"l:l. is not allowed anything sub- stan - Beef Tea That Is Different—Add a tablespoonful of table sauce to & quart of beef stock, poach an esg in water and vinegar and put it in the dish, salt and pepper the U serve very hot. Egg Lemon:de.—Beat one o8¢ one tablespoon of sugar, one table- spoon of lemon jui.e, one-third cup of cold ter and two tablespoons ) cracked ice. Put in a glass and pour in the egg, stirring all the time. Jellyade.—Mix one tablespoon' of malted milk with enough colu water to make a paste, then add one cup of cold water. Beat one tablespoon of currant or grape jelly or other sour jelly with a silver fork, stir in two tablespoons of cracked ice and combine with the malted milk and 5§ fowl with cold water, free from grease, and if there is not | water. 5 Solid Food for the Sfel How to Cook for the Sick.—Eggs should never be boiled or fried for the sick. Cover them with bollin p | water and place them near the bac of the stove, well covered. They may be poached by breaking them one at a time on to a saucer and slipping them carefully Into hot water, but not boiling. When set remove them Another way to cook eggs is to put & piece of butter into an oatmeal dish, remove the tea kettle 1id and lace the dish over the boiling water. hen the butter is melted drop an egg into the dish and cover with the tea kettle lid. The.egg will be two and will keep hot and just right for the sick without changing dishes. If you want the egg scrambled it is an easy matter without a change of; dishes. H Poached Eggs on Chicken.—A pretty way to serve poached eggs on chicken ! is to mince and pound fine the white | meat of chicken, add salt and pepper and enough milk or cream to make a paste when pressed through a sieve. It should be thoroughly heated in one saucepan while the eggs are poaching in another. Eggs, to present a dainty appearance, should be cooked {nside of buttered muffin rings placed in a pan of hot water so that they will come out with neat round edges. A quartered lemon with a little pars- lev makes an attractive garnish for this - Raw Egg Beverage—Raw exgs can be made palatable if beaten up with ! orange juice and sugar and the glass then filled with vichy water. ! Broiled Chops—Brown a slice of! canned pineapple in butter. have ready a loin rib chop boned and roll- ad- brofl the chop and place i* on the sline of pineannle and garnish with a spray of parsley. To bone the chop | cut it carefully and remove the meat ‘rom the bone. Wind the tail of the “hop around the eye of the meat and *asten it with a little wooden skewer, which must be greased-before using. ficient A Steady Reader.—“A friend visited recently in another part of the country served a fruit gelatine des- sert covered with a sort of marsh- mallow sauce. 1 asked her if si made it by melting up marsamallow andies, and she replied, o, 1 bu: t in cans; it costs about 30 cents. ‘an you tell me in your column of & drm that will sell me this marshmal- ow paste or sauce by mail?” Answer: I can not give trade namer in my column, as that is advertising, ;ut if you il send me & stamped -addressed envelops I will end you such an address. Constant Reader. irections for sett! colo before washing. please print these again? Answer.—The substances used to set color are called “mordants.” The common household mordants are salt. vinegar, alum and sugar of lead Vinegar Is the best mordant to use for greens (one-half cup of vinegar to a gallon of water); for pinks, use|fl two ounces of powdered alum dis- lved in a tub of water; strong salt water is best for blues; and for yel- io and reds dissolve one ounce of sugar of lead in eight quarts of water (sugar of lead is poisonous so care must be taken In using it). Soak ‘he garment overnight in the wate: to which one of these mordants ha | Deen added, then dry thoroughly be- fore washing. V. M.—1 have a Sunday school class A well known doctor gives this ad- vice to men and women who are about to start a course of reduction. Fast the first day! This ls difficult advice. It is proba- bly the hardest part of the reduction treatment. But never mind, you have ]| the consoling feeling that the first day is the worst and that after that g the self-denial treatment will become gradually easier until you won't mind it a bit. And, finally, you will really ke it. Most people who have overeaten tor long period have distended hs, or, rather, very large ones. They would haveé to have, otherwise they could not hold so much food. On the day of the fast drink as much water, hot or cold, as you want, and take nothing else. The stomach will protest. It will, as the doctor | puts 'it, tell every other organ in iyour body. You may have & head- ache; you are sure to have a few imore or less imaginary {lls imme- {diately. If you are weak-minded done with reduction at once 3 and back to gorging and galning weight. / 5 ] But, if you persist, in twenty-four ur stomach,. contracted in much meeker in spirit, will take what food you give it slldly and will not protest as it did the | you'll b « first day. ¢ . Try it—and after the day’s fast i eat lightly. Blondie—As you are so young, the bobbed hair would accentuate ‘this fact, 80 you are sensible to wait until m have sttained & good position and time to-prove you are a. compe- tent person. s stam ad- dressed envelope for a formula for falling hair, meantime,” massage the of little girls about 12 years of age. Can you suggest some pretty and in- expensive gifts I could make for them for Christmas? Answer.—Little girls like pretty bead chains or small silk coin purses decorated with beads, and you might make these without much cost. But| if 1 were you I would take therf all to the movles together as a Christmas present, o* give them a candy-making party at your home. 1 think they would like this kind of Christmas gift better even than handmade presents. Constant Reader.—Why do bedbugs get into the house, even when it is Kept clean? And what can I do to exterminate them? Answer.—Sometimes these pests get into the walls of a house and then the only thing to do is to replaster, repaper and fill up all floor and bas: board cracks. Sometimes they enter a house on clothing or laundry (they may be picked up on trains or In contact with other people in & crowd). Kerosene. gasoline and benzine are all effective in killing them, but these) flulds must not be used near heat or as_they are extremely: inflam- . Bolling water also_kills the bugs and their eggs, but this furniture and cannot be app! walls and mattresses as gasoline can (zasoline exanorates quickly) A mix- ture of one ouvnce of corrosive subli- mate, one pint of alcohol and one- fourth pint of spirits of turpentine (have your druggist make it up for is another fluid that will kill them, though care must he exerted in using this as it is a deadly poison. Margie, S. F.—Teeth that have ac- cumulated a line of green over the top will hardly yield to the regular cleaning, but will require the services of the dentist. This applies also to the tartar case, as this formation must be removed carefully and re- quires professional care. Falth—You are from five to eight pounds overweight. Substitute whole wheat or graham bread for that made from white flour and eat less -than usual until you have lost this extra amount. Troubled.—The heated irons have been drying out the hair, which ac- counts for its deterioration. Try the soft kid curlers occasionally. Mas- sage the scalp every night, which will improve the circulation in it. If you use a tonic several times each week it will haste: Tomboy.— upon the coloring of a whole head of hair, beyond the fact that oil darkens only while it is being. used. Blon lashes and brows are darker while the oil is on them, but a whole head of hair done this way would not look well. { —_—— Jellied Vegetables. Soak one envelope:!of gelatine in one-half cup of cold water for ten minutes, add one-half lmrn of mild vinegar, two cups of boiling water one-half cup of sugar and oneé tea- spoon of salt. Strain and when the mixture begins to thicken add any left-over vegetables you have on hand, such as string beans, peas, beets chopped ocabbage, a few stalks of eosor: “Tarn ‘inco & mold. fret: aip per, & mol p- ped in cold water and chill. Serve on lettuce leaves. R Do not forget to remove the skewer | after the chop !» brofled. l.—cho: the round of bee‘! large cherries Heat some butter in a small frying pan, put in the balln and keep them rolling until they are t and brown on the outside; ady a round plece of toast cut a biscuit cutter, (luao the hans .ln fancy lhl:'fll 2D center. ; 4 Creamed Sweetbreads. Put the sweetbread in very cold wa- ter for three-fourths of an hour, then cook slowly for twenty minutes in salted water with a teaspoon of vine- gar to two cups of water. Put into! cold water agaln. This keepe the! sweetbread white and firm. Drain and dry and break or cut into small pieces, make a white sauce of one oup of milk, one-half tablespoon of butter, one and one-half tables) of flour, one-fourth teaspoon of salt and a little white pepper. Put the sweatbread In just long enough to be thoroughly reheated. Serve on toast and garnish with toast points and a sprig of parsley. Rose Rice.—Place one-fourth cup of well washed rice in the top of a double boller, add one-fourth teaspoon of salt and one wr of any kind of fruit juice that is red in color, such as strawberry, raspberry, cherry or plum. Cover tighily and cook over hot water until the rice has absorbed the juice. Stir gencly once or twice with a fork while cooking. When ihe rice Is tender mold it In a dainty form and serve with gum. This may be served hot or Coffee Junket.—Dissolve one-fourth of a junket tablet in one teaspoon of wa- ter, warm slightly one cup of milk, stir in one teaspoon of su; and two table- spoons of strong c junket. Pour into a dainty glass dish ! and do not move it until it bets, Great ! care must be taken to have the milk only lukewarm. A child may often be tempted to eat by an unusual arrangement of the food. In the case of the necessary egg, espe cially, I;Smlrlty is apt to breed col tempt, even the most languid six- ear-old will enjoy eating Humpty- mpty. Eyes, nose, a smiling mouth and a choker collar are quickly sketched with a soft pencil on the egg before it is slipped into the boiling water. A log cabin of s:icks of toast is a cozy home for a poached egg. Children enjoy toast cut into thin strips and placed in rows. These are called soldler boys and the child can be induced to finish a good many ‘“sol- diers” when plain toast would be ge- fused. Children will also take liquid diet through a straw and enjoy it after the glass has become tiresome. stick of macaroni may be used if the straws are not at hand. Decorating the glass with gold or silver paper in the style of a glass used at the soda fountain also pleases a child who is ill or con- | valescent and has tired of liquid diet. M. W. LIBAS, Mgr. IDAY, NOVEMBER 11, 1921, It’s about time you quit getting out of bed feel- ing frazzled and faded! EAT BRAN—KEL- LOGG’S BRAN, cooked and krumbled, because it will do what pills and cathartics mever will! Kellogg’s Bran will not only relieve constipation but it will permanently relieve your system of constipation—if you eat it regularly! Don’t confound Kellogg’s Bran, cooked and krumbled, with ‘‘remedies”” BRAN is nature’s food and it naturally keeps the intestinal tract free of congestion! BRAN sweeps the bowels; cleanses the bowels; purifies the bowels! Physicians indorse bran! Don’t delay another day! Eat Kellogg’s Bran, cooked and krumbled, and get the re- lief you need so badly. Its nut-like flavor is delightful. Or you can use it in innumer. able appetizing ways such as in muffins, bran bread, cookies, macaroons, pancakes, and so on. Tomorrow morning—Kellogg’s BRAN, cooked and krumbled, for the familyl IN- SIST THAT YOUR GROCER SUPPLIES YOU WITH YES---This is rather sensational! BUT they say you have to just about GIVE SHOES AWAY in order to do business this month, and that’s why oufstores are crowded: TRAVERS 314 7th St. N.W. A dangerous overstocked condition makes these drastic reductions absolutely imperative. We were never much on taking half-way meas- ures, nor dodging conditions. reserved. We Are Forced to Take a $150,000 Loss on High-Grade Travers Shoes Lot 1—Women's Low NOT ALL SIZES Were $6 to $8 . rown Calf and Kid, Black Calf and Kid: Tan and Fieldmouse PLENTY OF SIZES Lot 4—Women’s s NOTHING RESERVED For Our Own Stores Lot 2—Women's Low Cuts, Tan and Black Kid, Black Suede, Brown Kid, Low Cuts and White Buck and Gray Kid Boots. NOT ALL SJZES Were $7 to $10 Lot 5—Women's Boots—Oxfords and Pumps—Brown Calf and Kid, Black Kids and Calf. Former Prices, $10 to $15 Made In Our Own Factory Lot 3—Women's s Boots, Oxfords and Pamps — Tan and Black Kid, Brown and Gray Kid, Black Suede. MOST ALL SIZES Were $8 to $12 | and Oxforde— Brown or Black. ALL SIZES - AND WIDTHS -$1¢ Values It’s a clean sweep—Positvely nothing Positively nothing withheld. All ssles final. No C. O. Dls. To wait on you promptly and serve you properly. Yom con No Phone or Mail Orders. . Cash only. . - buy-in absointe comfort and confidence