Evening Star Newspaper, November 15, 1921, Page 45

Only in Tetley’s Orange Pekoe do you get the satisfaction of taste—the delicate flowery that only the tender top leaves of the nxest wez plants give. TETLEY'S Makes good TEA a certainty Always you get that cheery glow that lingers, lasts and rests. 300 cups to a pound. *CJhis is the seasoring we use’ ' Serve S It gives zest to the appetite and aids digestion Use BELL'S SEASONING in croquettes, soups, etc. TRY _THIS RECIPE—Meator Turkey Dressing: Tcaist 4 slices white bread and with 2 cups cracker crumbs, place in a &®p dish; add 3{ cup melted butter. Cover with 2} cups hot milk to make stuffing right con- sistency. Add tablespoonful BELL'S SEASONING, an even teaspoon salt, and 4 slices salt pork fried to a crisp and chopped fine. When well ‘mixed, stir in 2 raw eggs. Equally good when baked in small pan and serve paratel; ed sei e Send for booklet of recifis by famous chefs of leading hotels THE WILLIAM G. BELL C7)., Bustua, Mass.,U.S.A. ‘Wholesale Agent: Charles H. Knott, 1737 Wilmed st. n. Mivesistible! FACE POWDER 50c Is Your Skin Clear and Charming?; MAVIS face powder is o fine it will not clog the pores or coarsen skin. It is sifted through silk so fine that fifteen well- known face powders failed to pass through it. For a clear and charming complexion ey LT use. ly t per- fume. White, rose, flesh, rachel and the new MAVIS TOILETRIES ToiomPomdee, o o 0B Gorns Gt TS ¢ a ing Tollet W i Sicks . e - Poudre s BEe *Sugar an’ spice an’ everything nice’® ESTABLISHED 1858 PLUM PUDDING | Experienced Advertisers Prefer The Star| ' to our problem of meeting high prices, ‘When the milliners first introduced felt hats they kept to the stift va- rlety, causing complaint from those who wore them. They produced moisture in the hair. They were harsh against the forehead. When they were cleaned they grew stiffer. Over In France they have insisted upon the soft felt hat. And, as this was the kind Americans saw over there last summer, they liked it and adopted it. Such hats can be found everywhere over here. They are like those worn by the English women for sports, the felt having no appear ance of being blocked, but so suppl it can be crushed and twisted with- out harm. This is the hat, mind you, that you wust du‘-:nnd i you are going felt on your tesd with your spparel. The rival to the soft felt is suede. It {8 the same texture that was used last winter for walstcoats. It makes little difference which you choose, as both are equally fashionable. The French introduced the fash- ioh of surrounding the crown of a felt hat with colored flowers or bunches of small fruit. But this fash- ion has died out The substitute for flowers and fruit is quills, some of them dangerously near of kin to the ubiquito Pheasant One could see it at the ten-cent stores in America and the cheap counters of the department shops in Paris. One wished that Pheasants had never been bred. The new quill trimming should be put in the feather class, for the; are supple streamers of feathers, well | ¢ glycerined by the milliners. The hat In the sketch is a taupe colored felt with these long feathers fiying out straight in front of the face. The hat is cap-shaped with its brim turned sharply upward at the back, resting against the crown. It might be well, while on this sub- ject, to emphasize this small but Important trick of fashion. Reboux is the dynamic milliner who induced the world to smash the back of its hats up as though they had crushed xxfly:]wldegn i as she who made the world sHorten the brim at the back and roll it up llke an afternoon tea wafer. There are still brims that reach well out beyond the neck, and they will always be worn by certain classes of by women, but the other brim represents the newer movement. There Is also & curious trick in|ix these new felt and suede hats. To shorten the brim in front and vet tilt it so far over the eyes that they are almost covered. Even the Na- poleonic and the Venetian hats which have flatly upturned brims in front are pushed well forward so that they By WILLIAM - (Bigned letters pertain! ment, will be answered by Dr. Letters should be brief and written in fal only a few can be answe: re. tions. Address Dr. William Bra Brady if & k. The Salubrity of Hard Water. Hard water may have its economi- cal faults for laundry purposes and may even do all the sad things to milady’s complexion that some beauty experts say it does (though I don't believe this latter libel). But for drinking purposes we are bound to admit that hard water is all right from every point of view save con- Jecture. Taking conjecture first, there is an insistent popular theory that the lime in hard water is likely to cause hard- ening of the arteries if you drink too much—water. Nobody need dash the cup from his lips if #t is brim- ming with good hard water, for all the lime in the hardest water will no more harden the arteries than it will harden the: vox populi The he: y human carca tains two pounds of high grade lime, mostly in the form of lime phosphal in the bones, teeth and muscles—b please don't get excited over the phosphate gm of it, for that does: mean anything at all like the bun- combe of the nostrum mongers. There is a daily waste of about 10 grains of lime in normal metrabolism or life processes. In some. circumstances there is a daily need for much more than 10 grains to maintain the body's supply of lime; thus the expectant mother and the nursing mother must supply considerable quantities of this element for the growth and nutrition of the infant, but a quart of milk will furnish all the lime she requires for the infant's demand: A diet of meal cereals and fajs, such as a great y good citizens. subsist on, furnishes inade- quate aygounts of lirge, and recogniz: authorities on nutrition have sug- gested that familles using such a dietary should mix powdered lime carbonate (prepared chalk) with the salt in the salt cellar, equal portio: of lime and salt. Children need about five times as much lime per pound body welght as adults, However, it one eats every day some peanuts, or chocolate, or cabbage, or cheese, or Planning the Thanksgiving Dinner Our grandmothers used to plan their Thanksgiving dinners fully two or three weeks ahead of the great event—indeed, many of them began actual preparations that far in ad- vance. But we housekeepers of this busy age, when hustle is the answer consider ourselves quite tnre::.mll‘l.d if we have decided upon our Thanks- giving menpu even a week in advancel The following menu and recipes may help you in making your plans: . Iced grapefruit. Oysters on the half shell. Salted almonds. Olives. Celery. Roast turkey or chicken, sage dressing. Brown gravy. _Cranberry jelly. Baked potato cake. Erowned sweet potatoes. Baked corn. Alllgnfr yeni, ul‘i‘(‘l ol6. Hot mince pie. umpkin Hot coffee. Fruit. Candies. The iced grapefruit and oysters way be dropped from the menu if desired, and a hot soup substituted. Again, for reasons of expen the turkey or chicken may be supplanted by a roast loin of pork, which, accom- panied by apple sauce, makes a de- licious main course. The salad may also be left out if the housekeeper wishes. Sweet cider may be served with the dinner, or grape juice. But, whatever .changes you mi do not drop the baked potato cake! This ~ =3 good that, to my mind, & Thanksgiving dinner i not a Thanks- giving dinner without it. To make it, holl-and mash twelve medium sized otatoes. Put this potato into two grau pans and make a hole in_the center of the mound in each pan. Into these two holes stir the following in- gredients, mixed: Two eggs, one table- spoon bread crumbs, one-fourth onfon chopped, one teacup butter, one tea-|of ispoon salt and one-sighth teaspoon black pepper. Use half this mixture for each pan of the mashed potato. Butter the top of each “loaf” and bake twenty minutes in a hot'oven. (The chopped onion should be sim- mered on the range in a little but- til almost ten: ter—not browned—un! - NEW FELT AND SUEDE HATS BY ANNE RITTENHOUSE. Personal Health Service Noted Physician and Asthor to personal health and AT THE TABLE It 1s a rather significant fact and indicative perhaps of the: attitude of her sit at his sl than at the other end of the board. The idea is—at lJeast so a German husband once proudly explained— that the wife should be where she can walt upon her husband as he eats and where she can bend every energy to seeing that her lord and master wants for nothing. If his potato 18 not peeled she peels it for and generally s to his con- hi | vlgaon that the husbdhd is lord and UPB - FELT HAT, AT OO0 NG (GLYCERINED OouUT I FRt EYES AND TURNS Ul THE CROWN IN THB BACK. appear to be aiming at the nose. may look rough and rowdy, or it may look subtle and mysterious. It de- pends on the way you handle it and the kind of eyes you possess. One admirable thing in the new felt hats is their coloring. They have ken on those soft atmospheric tints of gray, mauve, lilac, sapphire. They are not bright red or apple green or papal w?h. they aro not even bur- sundy red. Their evanescent tones permit them to fit into any costume and appear attractive over the face. One sees this tendency to atmospheric colora- tions In gowns and wraps as well as hats. The dressmakers present daz- sling colors, possibly believing that they must get people away from black with a violent revolution, but the women are choosing these soft tones without the afd of artists. A delightful fact concerning the felt hat {s that it fits the head and stays on it no matter from which r th‘o l'Illd blows. This makes u gray suede ones are worn with velvet tunic suits and the mauve colored ones are used to top fur wraps, If one does not wish the long sen- sational quills, it is easy to fall back on the milliner's chief delight—the bunch of closely placed ribbon loops. BRADY, M. D lese. not to disesse diagnosis or treat- sta seif-addressed ..-.'fug.‘ s fnclosed. Owing to the large number of letters received, 0 reply can be made - o :l‘!';{olh. oy to querles not conforming to instruc- prunes, or three glasses of fresh milk, one will obtain all the lime one needs. A Vienna investigator, H. H. Meyer, presents in Ueber Kalktherapie, Oes- terreich, Ztachr. f. Stomatol, 18, No. II, 1920, statistics which seem to show that men from hard water re- glons of Europe averaged higher in physical fitness for military service than did men from regions where softer water was drunk. Thelr teeth were less frequently diseased. He even claims that there was a distinct deterioration in the physical quality of recruits from Gotha when the in- habitants of that section were com- pelled to change from hard to soft- ened drinking water. Perhaps In our own country the recruits from sec- tions where hard drinking water is used averaged better physically than those from softer water regions. Many people use distilled water with a view to conserving the arter- les or something. Distilled water is perfectly wholesome to drink if you like 1t, b will in no wise protect the arteries from stiffenin, If the water tastes all right, drink all you can of it, 0o far as the lime t | content and health are concerned. QUESTIONS AND ANSWERS. Oxfords All Winter. Will it weaken the ankles or en- Wwear oxfords in the ‘"m."nr(u Answer.—No. 5 -Sassafras. Kindly tell me whether oil of sassa- fras in capsules will help reduce :gg::&uo:ll flht 5 Also }v}u! is_the elght for a gir] 2 years, Inches tall. (l{ N.).‘“ * ‘Answer—No. Without clothing, 145 pounds; allow six pounds for ordinary clothin, ‘That Camphor Myth. Will turpentine and camphor r the B\uflm:ll. T. R) ks Answer—No. Turpentine may blister the skin. The .notion that camphor reduces the breast develop- ment is without foundation. der before being added to the above ingredients.) Although some housewives declare that there Is nothing as delicious an oyster stufing or a chestnul stuffing for turkey or chicken, I b leve that the majority of cooks prefer the old-fashioned sage stufing. To make this, moisten three cups of finely rolled bread crumbs with one | egg and season Wwith one teaspoon salt, a little pepper, one-fourth spoon sage and two tableapoons of finely chopped raw onion Ich has b cooked in a little butter until ost tender—as above described. Mix these ingredients well, then stuff the bird with them. 1f a roast sahoulder of pork is chosen fnstead of loin of Tk, this sage stufing can be used in the meat just as well as in turkey or chicken, for a roast shoulder of pork has a pocket in it (left by the removal of the bon and the stuffing fills this The roast shoulder of pork, however, not as tender a cut as the loin per! 80 for this reason many house. eepers prefer the loin cut. Maple Nut Gelatin. in Soften one envelope of gelatin cold water for ten minutes-and dis- solve over hot water; heat one cup of maple sirup and pour on the beaten white-of one egg, Muhm‘nm.ll Beat in the and very t. when cold fold in two cups of cream, beating well. Add one teaspoon of vanilla, & little salt and one-fourth pound of chopped nut meats. Line & mold with lady fingers or stale sponge cake. Turn in the mix- ture nan&m. 2 Marguerites. Take eighteen crackers, the whites seven eggs, one-fourth cup of sugar and two tablespoons of walnut or pecan nuts chopped fine. Beat the the eggs until they are the sup and beat again then stir in the chopped “fi the mixture on the crackers and put in & moderate oven until browned. N{of the table and the h master of the wif It 18 the universal American cus- torn, however, for the husband or father of the ily to sit at one end of the table and” the wife at the ‘We call one the head of the table and the other the foot, though as_& matter of fact there s ne real difterence, and perhaps there fis real difference in the actual gtatus of husband and wife in the Amealcan family. Tha{ are quite equea in their authority in the home are the two ends of the table, though we call one the head as a matter of custom. When the family of sons and daughters, aunts and uncles, and grandfathers and grandmothers meets around the festive Thanksgiving board, it is customary for the hostess still to keep her pla at th.' e‘?‘d a2 other end, though parents may be present to whom it might seem natu- ral to resign this place. But it is the host's part always to carve and the host can better have an eve on all her guests, in true old-fash- ioned hospltality if she sits at an end of the table. Then the older father should take his seat at the hostess' l"lfhl and the mother of husband or wife should be seated at the host's right. In case the father and mother or both husband and wife are pres- ent at the reunion then the wife should have her father-in-law at her right and her father at her left, while the host has his own mother at his left and his wife's mother at his right. When several children with their husbands or wives return to the old home for Thanksgiving then the grandmother and grandfather should occupy their places at head and foot of the board. The eldest son should sit at his mother's right and the eldest daughter at her fathe: right, with the wife of the eldest son and the husband of the eldest daughter at_the other places of honor. However, if some outside guest joins the family party and it is de- sired to do him special honor, then he should be given the place at the right of the hostess, or, if the guest :e : woman, then at the right of the ost. It is always best and most appro- priate to separate members of the same families. That is, of the younger generation; sisters and brothers should not be seated next each other. —_— Infallible Orange Marmalade. Grind up six large oranges and three lemo rejecting only the seed; add twenty-two glasses of cold water and allow it to stand twenty-four hours. Boll for one hour, add eight pounds of sugar and let stand another twenty-four hours, then cook gently for one hour longer or until it jellies. Men like to use ED.PINAUD’S HAIR TONIC becanse of its refined per~ fume, its cleansing qual- ities and its beneficial ef- fect upon the hair and by their strang odor, in addition to which their virtue is neg= ligible. - Insist on the Bach package of “Diamond Dyes” con- tains directions so simple any woman can dye or tint her worn, shabby dresses, skirts, waists, coats, stock- ings, sweaters, coverings, draperies, hangings, everything, even if she has never dyed befors. Buy ‘Diamond Dyes”—no other kind—then perfect home dyeing 1s sure because Diamond Dyes are guarantsed not to spot, fade, streak or run. Tell your drug. gist whether the material you wis] t6 dye is wool or silk, or whether it is linen, ~otton or mixed Diamond-Dyes WOMAN’S PAGE. the white fabrics and this means more work on wash day. It is a good plan to select pure white bath and hand towels. Wash cloths should always be pure white, for wash cloths ought certainly to be bolled quite frequently to keep them sweet and white. Some women even white kitchen aprons. To be sure, the old-fashioned dark-checked aprons do not show the soil, but they become soiled just as soon. The pure white apron has the advantage to the seru- pulous housewife of showing eoil. You can always tell when it should be discarded for a clean one. And the pure white apron can be washed with other white clothes, and never takes on that dingy look that comes to Advantage of Whits Solored. Apsol It is a wise woman who discovers soon in her career as a housewife that pure white fabrics are more economical for household purposes than those of color: Always pure white table cloths, doilles and rumn- ners are the best. If they are col- orod. the color fades in time, leaving an unattractjve result. Moreover, if they are colored they cannot be bolled and, after all, boiling is the most sat- factory method for keeping cottons r linens spotless and sweet. Another thing to bear in mind: ‘olore fabrics _sometimes ‘“run” in the washing. This makes it neces- sary to wash them separately from extravagance to dress children pure white. linens holds in children’s clotl very young children and bab prefer pure quently. —_— Nut Tarts. paste. For tard with which meats. a nas grated nut fill the lightly on top of each. r COFFEE Also Maxwell House Tea CHEEK-NEAL COFFEE C0., NashvicLe, HousTon, ACKsoNvILE Rick Good to the last Choice Cuts —and Others A few weeks ago a newspaper man visited one of the wholesale markets of Swift & Company. He wanted to see a retailer buy a loin of beef and then watch the retailer sell the por- terhouse and sirloin steaks from it over his counter. He thought this would make a good story. The head of the mar- ket took the reporter into the “cooler” where he showed him a high class side of beef. With a wooden skewer he marked off the loin and said, “That would cost a retailer just 40 cents a pound, but it's only 8percent of the weight of the whole side, “This piece, (and he marked off about one- fourth of the carcass) is the chuck and I'll sell it at wholesale for 7 cents a pound. Please remember, this is one of ourbestsidesofbeef. We also have beef which sells for half as much.” ‘This wide variation in the price of various cuts from the same of beef is caused largely by demand for the tender cuts. The others are, of course, just as wholesome, Tt seems as though more people than ever are demanding choicer cuts, and their demand sets the price. If few people ask for the forequarter cuts, the price of forequarters will automatically drop to a figure lo~ enough to induce people to buy because of cheapness. Even though certain cuts sell for relatively high prices, other cuts, due to lack of demand, sell solow that our profit from all sources over a period of five years averaged only a fraction of acenta pound. . It is competition between consumers for the choice cuts that keeps prices for those cuts relatively high; an equalizing demand for all parts of the carcass would benefit producer, packer, retailer and consumer. Qur average wholesale selling price of all products has fallen about 40 per cent since September 1920, Swift & Company, U. S. A. Washington Local Branch, 1101-03-05 First St. D. T. Dutrow, Manager ™ whén they have B But the same advanta that holds in the case of househol Mothers sometimes regard it as al,{ n ‘This is especlaliy true in the cu:’b ‘whose clothes must be washed fre- e b oyt A ST e e v s 99 . Make some patty shells of puft a filling use a rich cids- been mixed Chill the mixtuye, tart forms when ready .to serve and put half an English walnut et e ngoavem——an e b