Evening Star Newspaper, November 18, 1921, Page 41

WOMAN S PAGE Whichever you choose it will be the BEST you ever tasted. BLACK TEA||MIXED TEA Just enough green tea to make the blend delicious. THIN, FADED HAIR NEEDS “DANDERINE” TO THICKEN IT 35-cents buys a bottle of “Danderine.” Within ten minutes after the first application you can not find a single trace of dandruff orfalling hair. Danderine is to the hair what fresh showers of rain and sunshine are to vegetation. . It goes right to the roots, invigorates and strengthens them, helping your hair to grow long, thick and luxuriant. Girls! Girls! Don’t let your hair stay lifeless, colorless, thin, scraggy. A single application of delightful Danderine will double the beauty and radiance of your hair and make it look twice as abundant Largest Selling Hair Savet and Beautifier in the World "Sucr an’ spice an’ everything nice’® "SALAD A'fl,, GREEN TEA 1885 A Food-Confection famed for three generations ASK YOUR DEALER FOR IT PLU'M PUDDING \7 $4 may be less than you thought of paying but it is enough! In NEWARK shoe stores at $4 we give you more style and value than you can get any- where else at saything like this Itis this superior value- E Ladies’ Gun Motal Walking Boot. jnnersol alking heei price. :‘: 4 m that will giving that has made NEWARK ‘well a8 ‘wear e price s iow a3 all the largest chain stores shoe S B8 oo n theworld. It s the collective buying of over five million people in NEWARK stores that enables us to pro- duce shoes for so very much Wi and strap. Leather ig beel. One of the ever offered. "Nx quality — which means the price 1oW..ceceece Made of apecially sclected strong bat soft uppers on an_up-to- minute last and pattern. Ptrfo ration on vamp and tip is neat and attractive. The strong Oak wole will give Iu;‘ service. less and sell them at 'so very much less profit per pair. Visit a NEWARK ' store tomorrow before you buy and you certainly will have your eyes opened to what $4 will buy in shoes these days. H Ask For No. 4758. ‘The Largest Chain ot Shoe Stores in the United States. 3 WASHINGTON STORES 913 Pa. Ave. NW. 1112 7th St. N.W. Open Sat. Nights Open Nights . 711 H St NE. ' - Opea Nights e The; Star’s Household Expert Gives Tested Recipes for the Sea- son’'s Big Dinner— Ways to Cook Turkey, Goose and Rabbit— After-Dinner Games. Thanksgiving day, with its tradi- tlons and customs, stands alone as an American hollday. Happy is the Thanksgiving which brings with it a reunfon of familles. In days gone by its celebration was just a matter of grandfather’s. Grandmother had al- ready prepared for the homecoming; We have all known or have read of the wonderful turkeys, the little pig roasted whole and holding an apple In its mouth, not to speak of the pies, puddings, preserves and cookies, but grandchildren are often far away from the homestead in these days of scattered families Choose your from this list: anksgiving menu Salted Nuts. Crs Pli!on or thhn Ple. Pincawple Tce M:flm Cheese wnn Toasted Orackers. hid Olives. Vegetable Soup. Bolled Salmon Rith Sauce Hollandaise. ‘Turkey With Ontons. Oyster Dressing. Turnips. . Sq ry Lettuce Sala Mince Pie. . Apple_Ple. Pumpki Roquefort Cheese v‘v'\m Tot Potatoes. Oniga C: Apple Ple. American Cheese. Coffee. . French Frult C \n Rosst Turkey With Giblet Gravy. Baked Mecasoul and Oneess, Cunberr{} Rolls. wadln: Candy. V< Roast Duck_ th Punut Steing. ‘Whole Apples in Biruj Mashed Potatoes. o Tomato :ony i Rice Pudding. VI Tomato Boufllon. Bread_Bticks. Roast Goose With Chestaut ‘Btu G Cureant' Jolly Creained Onlons. Mashed Apple Celery Salad Pumpkin Ple. Grapetruit Cocktat Roast Duck With Snton. smmnl folet Gra Apple Bauce. Creamed Caulifiower. Candied Oyster Soup. Celery. Oltves. . Roast Turkey. Bread Stufing. @rsvy. Stewed Cranberries. Creamed Spinach. Baked Sweet Potatoss Fruit Salad. Charlotte Russe. Bonboms. Ooffes. Ix. Celery Roast _Chicken. Fruit Jelly. French Fried Potatoes. Btuffed Prune Salsd. Scalloped Corn. Maple Parfait. Dishes Mentioned in the Above Menus. Roast Turkey.—Wash the turkey, fill it with stuffing and place it in the roaster. If the turkey lacks fat, place several strips of salt pork on the breast, rub the entire surface well wlth salt, dredge with flour, pour cup of boiling water over it and pllce in @ hot oven. When the tur- key begins to brown reduce the heat, baste every fifteen minutes, add water as required for basting during roast- ing. Allow twenty minutes to each pound. Roast Goose.—Wash, clean and stuff, rub thoroughly with salt and pepper, pour a cup of boiling water over it to sear and keep the juice in. Place on a rack in a dripping pan and put in & hot oven. If the goose is young allow lwemy minutes to the pound. Baste e it minutes. Fifteen minutes ctore the goose is done dredge well with flour, put in the oven and let brown. Skim off the fat from the contents of the drlpplng pan before making the Rouc Duck.—Clean the duck, draw it and season with salt and pepper, add a tablespoon of vinegar and a sliced onion, let the duck stand over- night. If ‘it is tough it should be steamed for an hour before baking. After steaming put it in & roasting pan and roast as you would & chicken. Baste with water in which currant jelly has been dissolved. Prepare this by boiling two tablespoons of cur- rant jelly in a cup of water. Serve with currant jelly. Roast Chicken.—Cut up one chicken for boiling and boil until nearly done. Scrape all the meat from the bones. When cold pack solidly into a ring shape, holding together with a cloth pinned around. Put this in & pan for roasting and fill the center with chestnut or other dressing and over all pour slowly all of the chicken gravy that will be absorbed. Then pour over a quart of rich milk. Roast, using the milk for basting. Earve the gravy formed with {t. Rabbit.—8oak the rabbit in cold water until all the blood spots are soaked out, put it in the roasting pan, cover with slices of salt pork and bake in a quick oven. If it is young thirty minutes will be long engugh, When done put it oh a pla ter and cover with a gravy made by putting two slices of onion in the hot grease in which the rabbit was baked and letting it get heated through, stirring in enough flour to make a smooth and adding l little hot water to meke & good Pumpkin _Ple.—Mix _together two cups of steamed pumpkin, one tea- spoonful of cinnamon, one-fourth teaspoonful of ginger, one-fourth teaspoonful of nutm ©eggs, one teaspoonful of salt and two-thirds cun a! brown sugar. Bake {n one Bcnlloned Eggplant—Pare the egg- plant, cut it into small dice and soak for an hour in salt water. Cook in boiling water until soft, drain_and put in a buttered baking dish. Place alternate layers of eggplant and bread crumbs. Sprinkle each layer with salt, pepper, minced parsley and a few drops of onion juice, dot with butter. Fill the dish in thll way snd bake until brown. eet Potat Wuh the Candted tatoes w.ll and cover them with mn water. Boil until they are ::'k. ut,hrvuth. but m n:t ;(fin Re- length wise," 81.! Sach Ta ons :nd nno-hflt uhlupool sirup and one-half teaspoon Ill.cel orange and pineapple. Decorate with maraschino cherries, hitching up and driving over to|chill and let the mixture stand for MENUS AND. SPECIAL DISHES FOR THANKSGIVING FEAST Place in the oven and let brown. Carrots en Casserole. h some carrots and scrape them: in a buttered baking dish place a layer of carrot: bread orumbs, salt, pepper and butte! To this add a layer of canne tomatoes, which have been seasoned. Adad another layer of carrots and sea- :onlnn. Bake for an hour‘in a slow ven. Sprinkle well witl Tomato Bouillon.—Mix together one quart of brown soup stock, one can of tomatoes, one tablespoon of grated onlon, one bay leaf, four cloves, one- half teaspoon of celery salt and one- half teaspoon of peppercorns. . Boil for thirty minutes. Strain and serve. Cranberry Salad.—Toss together lightly aql ual parts of firm cranberry Jelly, alaga grapes and chopped pineapple. lettuce with mayonnaise dressing. French Fruit Cups.—Cut into small equal parts of grapefrult, Bugar to taste. Berve on crisp hearts of one hour before serving. Peanut Stufing.—Mix together one and one-half cups of bread crumbs, one cup of ground peanuts, one cup of milk, three tablespoons of_ buttel one tablespoon of grated onloh and & little salt, pepper and cayenne, Onfon Stuffing.—Mix together two cups of bread crumbs, three table- spoons of grated onion, one table- spoon of minced parsley and four tablespoons of butter. Moisten with m,l]lk and season with pepper sal Oyster Stuffing.—Mix together two and mmu NOVEMBER 18, 1921 a revival of Victerian colors. Bottle green, petunia, fuchsia, magenta, ol!ve green are colors that were well are separate and gathered to ltr ight line that cuts across the hi| The skirt Is reduced te its utmost simplicity. It is an accepted trick of women to turn this skirt Into a frock by adding, a top part of crepe de chine. pepper and salt. Drain the liquor|Then the coat can be removed and from o pint of oysters and mix|one appears in a complete costume. the oysters in the stuffing. The crepe de chine blouse runs (Glblet Gravy.—After removing the | down to. the hip line, where it s at- £owl from the dripping pan, place tha | tached to the skirt under an orna- contents of the pan over the fire. Add|menta! belt, but a woman must real- the giblets, well minced, one lnrf ize that she cannot wear any ordinary tablespoon of rice flour and salt,| blouse with this skirt after she ar- pepper and cold water. Let the mix- | ranges it as a frock. She may pre- ture boll up well, remove and serve.|fer, and she is wiser if she does, to After-Dinner Fun, swing the skirt on a pinafore top The Game of Being Thankful—This | made of muslin or china silk, then ame 18 & good one with which to story, in real life or in history who had something speclal for which to be thankful, and then, with pencil and paper, goes round the room from one to another, asking: “For what are you thankful?’ The player who Is questioned answers truthfully, and the player who does the questioning tries to discover his or her identity and write down the assumed name. It will be easy to think of many persons who had cause for thankfulness. For lnl!lnce. the answer, “A glass slip- at once suggests Cinderella; “Bolng truthful,” George Washington, and so on. The player who has the longest list of correctly guessed names at the end of a certain time wins the game. Of course, the lists ;nu-l not be compared until the game s end Prngru-lva Guessing Game.— An impromptu progressive game will fur- nish a great deal of amusement. On a small_table put a dish of nuts, and on another table a dish of raisins, and on a third table a few apples, and on a fourth table a pile of oranges. An- other table may have a plle of nuts of assorted kinds. Appoint a leader for each table, and have the players try to guess the number of the nuts and raisins at the first and the second tables; then blindfold the players and let them try to determine which of cups of bread crumbs and one-half cup of melted butt season with The American will not forsake the straight coat with its narrow belt or its lack of belt, for she likes its sim- .| plicity and it suits the activity of her morning hours. But this will not keep her from accepting the new kind of coat. She may wear it for the morning, but she is apt to keep it tor the afternoon. It was Introduced last August®and sponsored by most of the dressmak- ers, but it was not received with en- thusiasm by women. They thought it looked old-fashioned. They be. lieved it made them look aged in- stead of youthful, They did not like the fulness of the hips, nor the ab- sence of pockets, nor the surplice e fect acro the che: They were used to straight lin the ablility to put thelr hands in their pockets, the chance to unbutton their coat in front and show thelr new tunic blouses. These fancies changed as the ai tumn deepened. The public began to like the new jacket, for women saw !DIGE»COLORED TAILORED SUIT LONG COLLAR OF CAS- TOR. THE JACKET IS CUT AC- CORDING TO THE NEW FASH. ION WITH HIPLINE ACCEN- TUATED. in it the chance to wear a formal aft. ernoon suit instead of a one-plece frock and a top wrap. These suits are made in velvet, which is hosen material for after- they are also made in kasha cloth and kasha duvetyn both of which ha juficient bril liancy to make them serve for plea: well as work, especially when ‘e in light colors, such as beige and smoked gray. Serge, tweed and homespun are not the fabrics one wi to use for these suits. They etter for the straight, muc\nlna suits to be worn in the morning. In addition to the revival of thin velvet for suits, al the innovation of_kasha fabrics, there has also been Has a wonderful story about the hatred an aristo- cratic mother-in-law bore a “daughter of the people.” Read SUITS WITH NEW JACKETS. BY ANNE RITTENHOUSE. the apples and which of the oranges 18 the heaviest. known at the end of the it century, and the dyers hu\ duced them. They are chari: “ ferent from dark blue, brow: black. It is strange, by the way, how b dled out of the fashion. Possibly did it to death last year. The Victorian colors are used in these Victorian suits, and the sketch shows one made of belge kasha duve- tyne. There is no embroldery, there 18 an absence of the ubiquitous steel nailhead, there are no pockets and there is no way to open the coat and let it hang loose to show an orna- mental blouse. It does not fit the figure, but it is cut on slim lines, and the square sleeves are moderate in their width. The surplice neck is outlined with an immense collar of castor which runs to the walst line and ends in a huge button. The side pieces of the s You are specially invited to taste Ancre Cheese at one of the many demonstrations now running ia grocery and delica- tessen stores. There is absolutel; WY o ul'-w:lo':bflnlh— stration. New, Coated. Sanitary Wrapper ANCRE Wirh rhe Genuim Rogquefors /7aror CHEESE Made by SHARPLESS, Phila. Flour (For making good bread— wear any kind of tunic over it to give it _variety. We_make the pinafore top with the high back, armholes and short sleeves, but the French make it in the form of a girdle bodice with shoulder straps to hold it up. Experience has proved method Is better than theirs. snoulder strap is apt to break under the welght and movement of & cloth also the high back and the short sleeves protect the upper gar- ment from body molsture, which is essential in our superheated houses. To go back lm the Ionfiflsuket f‘t:r it is not possible to make it with any kind of neckllne but the slim and Barriw: surplice _one of & collar that 2 In other words, ome | With pale frocks. Most afternoon frocks follow the straight silhouette. a moment: touches the chin. may open the neckline and run the collar to the walst or button the coat WOMAN’S PAGE. The | neckline. This advertisement Iy part of an educational campaign conducted by the leading COFFEE merchants of the United States in coopera- tion with the planters of the State of Sao Paulo, Brazil, which produces more than balf of all the COFFEE used in the United States of dmerica. A e, to the neck and finish it with & coacha man’s collar of fur or velvet. Fur 18 preferred. The woman who has edd bits of peltry will find herself in the s enth heaven of delight this seaso: for she can use them up as M:h. that our|loose collars, to be attached to any Fads and Fashions. Toques and turban effects employ. fur fabrics. Skirts may be quite circulsr, oe Large black velvet hats are worn From the democratic breakfast cup to the dinner demi-tasse, there can never be a question of Coffee’s correctness. On every occasion, Coffee ex< presses the essence of hospitality. Vet it possesses a substantial qual- ity which makes it more than a merg courtesy. The wise hostess knows that most men drink Coffee. less affairs the majority also vote for, Coffee. With equal propriety Coffee may be served with the lowly sandwich or the daintiest sweets. Whenever and wherever you en- tertain, serve Coffee. And at Adam- * This is the sign of The Coffee Club. dosl- JOINT COFFPEE TRADE PUBLICITY COMMITTEE, 74 Wall Street, New York COFFEE -the univerral drink Making good bread requires good flour. And almost everybody knows that the Jes? bread is made with Pillsbury’s | Best Flour. It's fine for cake and pastry tool You have three choices in flour—good flour, better flour and Pillsbury’s Best. Ask {your grocer. A Member of— Pillsbury’s Family of Foods Pillsbury Flour Mills Company, Minneapolis, Minn.