Evening Star Newspaper, January 27, 1922, Page 29

MEDITERRANEAN CRUISES WEST INDIES CRUISES GARIBBEAN CRUISES CALIFORNIA AND HONOLULU Via PANAMA CANAL Europe, Orient, South Americs Steamship Tickets—All Lines 8014 only at D ‘s Ghodelate 8b OBER’S ¢ 39 H St, N.W. ‘ Se.N -Hair Goods and Ao e Yo 809 7th St. 1771 Col. Road Col. 10133 Steamship and Tourist Agency, M. 5635 “3eat Me at Heller's” Neo. 1 Woodward Buillding = Phone Main 1080 ‘Woolen bootees, little n% nel shirts,sheer: . sppeip sy - & CoJs new 1 flakews” from the ordinary soap a dissolves completely. Bits of soap must be rubbed out of fine garmentg and it is this frequent rubbing which ‘wears out baby clothes. : Bat Fab fs thin, and soluble evemin hard or cold water. l-‘dwonni.flllm combination of oils—cocoanut oil * andothers. This perfected formulaisthe s the Colgate soupmakiog erve —plus te ‘expe- rlel:lleeof ‘'one hundred and fiftaen years. COLGATE & CO. Ex. 1806 NEW YORK Specfi Introductory Outfit : Flyosan and Sprayer $1 P MPSAY O KXRERN SIS NN 0 « 0 XX f‘fof:' ) 9 " COCKROACH Why board Bugs? . Flyosan permanently ejects these Non-Paying Boarders DON'T YOU HATE to switch directly at them and they turn over on the light in the kitchenand and die. = see unwholesome cockroaches streak- Flyosan kills all sorts of bugs and _ ing to cover across the drain board? ;,4ects glike. It is effective against Of course you do! Nobody likes flies, cockroaches, bedbugs, ants, bugs. mosquitoes, moths, fleas, lice, gnats, ‘Worse yet are the kind you can’t spiders, etc. It is easy to use. It is * see—the kind the hired girl left clean to use. It is harmless to behind her in her untidy room. Ugh!. everything except bugs, but sure . what are worse than bedbugs? death to them. Bugs may have a place in the Flyosan is on sale at scheme of things, but it is not in ‘grocery, drugand hard- 2 the house. Flyosan makes it easy to ware stores. Get a trial L, g rid your home of these repugnant package today. G Our special introduc- You do not have to wait until tory package contain- after dark, either. Flyosan brings ing a pint of Flyosan bugs out of hiding—then kills them. and sprayer sells for Merely spray harmless Flyosan into $1. This is all you the cracks and crevices the insects need to start a war to inhabit. In a moment they will the death on all kinds come out for air. Another shot of insect pests. + -COLONIAL CHEMICAL CORPORATION, Reading, Pa. New Orieans, Ls. Fyosan i At 921 Colontal ¢ a THE EVENING STAR, WASHINGTON . Kills Bugs wholesale—Harmless to Everything else The Star’s “Household Expert Offers Wash- ington Women Many Tested Recipes : for Dainties — To Make Gingerbread and Jam Biscuits. 3 Frosted and decorated cakes and cookfes. which are a great help” in entertaining, are expensive to. buy, but easy to make if one has a good standard cake recipe. The following mits of many variations: Work one-third cup of butter or butter substitute until soft and creamy. Add one cup of sugar grad- ually and when well blended stir in two egg yolks. Beat until smoath. Sift |together “two ' cups of pastry flour, [“g and one-half teaspoons of bak- {Ing powder and one-eighth teaspoon {of salt, add alternately with the milk to the egg mixture. Fold in the stiff- ly beaten whites of the two eggs and one teaspoon of any preferred flavor- ing extract. Bake in well greased small ths or in shallow ‘cake pans in a hot oven for about fifteen minutes. ‘Turn out to cool. Cut into any desired shape and cover with an icing and decoration. Icing is not only decorative, but it is very useful. It adds to the flavor of cakes and cookies, and keeps them fresh and moist, preserving them three or four times longer than when they are not incased in this air-tight covering. When it Is necessary 1 make a cake economically, the icin adds richness and flavor. Uncooked icings are especially economical be- cause they save time and labor. | To Make Icings. Boiled Ieing.—Mix one cup- of sugar, one-eighth of a teaspoon of cream of tartar and one-third cup of bolil- ing water and stir until the sugar is dissolved, then heat slowly to the boiling point and boil without stir- ring until a little of the mixture spins a long thread when dropped from a spoon: this takes about elght| minutes. Remove at once from the fire and pour slowly into the stiffly beaten white of one egg, beating the mix- ture constantly. Flavor as desired and continue the beating until the icing is | 8tiff_enough to spread 'without run- ning. If it gets too stiff, add a few drops of bolling water; If it & not Stiffl enough, cook over hot water until it grains around the edge and then beat again until fiearly cold. Uncooked Icing.—The uncooked icing is very easy to make and always suc- cessful. Mix together the white of one egg and one or two tablespoons of cold water, milk, coffee, or fruit Juice, beat In sifted confectioner's sugar until the mixture s stiff enough to spread. The icing may be tinted with vegetable coloring and flavored to suit the taste. An excel- lent orange icing is made by using orange juice as the 1iquld and one- half teaspoon of grated orange rind for coloring and additional flavoring. Garnishes for Oakes If cakes or cookies are to be gar- nished after icing, cover them first with a thin layerwof the uncooked ifcing and let it harden, then spread with a.second layer and garnish as desired. The garnishing is not diffi- cuit. If a supply of coloring pastes and a variety of extracts such as lemon, orange, vanilla, almond, rose, strawberry or raspberry are kept on hand a large variety of icings may be quickly prepared. “The color pastes most in use are red, yellow and green, They are not expensive to-buy and will last for years, as'a very small amount is used at one time. A cake of sweet chocolate, shelled almonds, walnuts, pistachio "nuts, candied orange peel, marshmallows, candied ichq-rles, angelica, citron, crystallized rose or violet leaves, ¢odoanut: and. small colored candies all 1p to make cakes and cookies mor lecorativ jand therefore better to. eat. Colored sugar is easy to make, and ‘when sprinkied over a white or col ored icing is a quick and easy wa) lof applying added color. Use rather _jcourse ‘granulated sugar and rub a i very little color paste into it with the | fingers. Make up several colors and .k%en,in small bottles or jars-to-use i whenever wanted. - Sweet chpcglate melted and cooled until.it begins to stiffen may be used as an fcing. .In- vert the cak pread with the choco- late and roll in chopped cocoanut, sprinkle with colored sygar or finely chopped pistachio nuts or place half a fresh ‘marshmallow on“top.” “Lemon or orange flavored icing colored with yellow coloring may be used and dec- orated with blanched almonds ‘split in halves and put on the cakes in the form, of daisy petals, or with pieces of candied orange peel. It is always better to Invert the cakes, citting a small plece off them jf .necessary to make .them Stand upright, an e cover-them over with ThE Telig. -Decorations for CHOKILA. es -should be fced on-top and | aecorated-1n-any way desired. Cocoa- {nut balls are made by cutting a sheet {of cake into small rounds, covering with a white icing and rolling in toasted chopped cocoanut. 'Use the dried cocoanut, spread it in a pan, sprinkle withg a little milk or water to moisten it and with a little .sugar. Bake in a moderate oven, stirring oc- casionally, until it is‘a golden brown. Cool and chop coarsely before put- ting it on the cakes. i Small Cakes for Partiés and Special Occasion—To make cakes for card parties, hake a rich cooky mixture in the.form of hearts, clubs, spades plain cake into the same shapes. ‘Ice the spades and clubs with dark choc- olate frosting, and the hearts .and diamonde with icing colored red and flavored With strawberry. Blanched pistachio nuts and bits of candied cherries or tiny red candies jmay be used to' make flowers or wreaths on_cakes or cookies covered with a white icing, and bits. of crystallised _ginger or bits of’glace ! Iu&Pfl,.hu’Snee' - solves so many cook- ing problems. - - ‘That tin of cold sal- mon can be made “a few drops of. Lea & Perrins’ Decol-ahbng’ \Idin'gs- and Fflling5 L ~{Cream one-fourth cup of butter or recipe is an excellent one to use a5 alvery thoroughly. ~Shape the batter | piped on through a pastry tube, and standard for small cakes, as it ad-|With a spoon or pastry tube on to & | with very thin slices of lemon and and diamonds, or cut a thin sheet of| | WOMAN’S PAGE. for canapes at the beginning of a din- | this one ounce and one-half of pis- ner or luncheon, or may be served | tachio nust, previously scalded, the {with the fish course. skins rubbed off and the nuts ground | very fine in the nut grinder. Cook Pistachio Custard. the whole as for a soft custard and when thick add a few drops of spin- Add a pint of milk to two or three | ach juice or green vegetable color- well beaten eggs, sweeten With a|ing matter until the mixture is deli- scant.half-cup of sugar-and stir into ! cately tinted green. Maple Marshmallow Gingerbread.— butter - substitute, add one cup i - ARt = of maple sirup, one well beaten For All Sorts of Cakes and Cookies|i szttt St | PURITY | spoon of soda and one-fourth tea- ; ineapple, pears or orange peel may|8poon of salt and one-half teaspoon ; of ginger. When the gingerbread is Be'300e0" 10 ke it & piki 10ing: taken from the oven cover it with marshmallows and place in the oven Small cakes of any shape may b‘|nn€fl the marshmallows are melted. verted This makos a delicious dessert. i (e wfl:d.p:n"u:fkfl?o‘“'m fhe| You can serve the plain gingerbread cavity with whipped cream, jam,,With portions of vanilla ice cream on m; e or cream filling, cover |top or with whipped cream. with & small plece of cake and ice all ———— i over with an icing flavored to blend 3 i with the cake, or the cakes may be Caviare Canapes. . inverted, a small piece of the center | Tut out with the cover of a one- removed and the cake iced. When | pound baking powder tin six rounds| 18 thie Essence of all Thflt is Besf the fcing {s firm, fill the cavity with | from slices of rather stale bread and bright-colored jelly, marmalade OF|fry them in deep fat or saute them = T a canned, candied or preserved fruit., |on a pan until they are a good brown { in 1€ ozi:hldh:;enuh Pastry Cakes —Pigca|color., Spread the slices with cavi- % T % Beli . re a saucepan contalninglare and let cool. - Meantime cream O‘r four tablespoons of butter and one- | two tablespoons of butter and work o SSte 18 to elieve f ocup of bolling water. When|into it one tablespoon of chopped : the mixture boils, sift in one-half oup | parsley, one teaspoon of lemon juice of flour and beat vigorously, and, when | nd 4 seasoning of salt and pepper, well blended, as it will be in about & Spread this lightly on the slices of minute, remove from the fire and add | bread spread with the caviare, then two eggs unbeaten, one at a time and | decorate each with whipped cream Fillings for Small Cakes. buttered baking sheet in balls about chopped parsley. These may be used an inch in diameter. Bake in a mod- erate oven until irm. When cold open at one side and fill with jelly, jam or other fllling. Decorate with icing. Fruit-filled Tarts.—Sift together three cups of pastry flour and one-half teaspoon of salt, rub in two-thirds cup of lard or other shortening and add enough {ce water to make a stiff dough, turn out on a floured board, knead very lightly and roll to one- fourth of an inch in thickness. Dot with one-fourth cup of butter cut in small pleces, sprinkle with flour and roll up like a jelly roll. Roll again to one-fourth inch in thickness, fold in three layers and chill thoroughly. Roll to one-eighth of an inch in thick- ness, out to fit tart pans or inverted muffin pans and bake in a hot oven, or you can shape the pastry with a round cooky cutter, remove the centers from two-thirds of the pieces and place two of the pieces on each whole circle. Moisten the edges and press them together. Bake in a hot oven for about fifteen minutes, then fill the centers with any kind of jelly or jam or canned fruit after the tarts have cooled. Apricot tarts are espe- clally good. Line small fluted pans with tart pastry made as described above... Rub some drained, canned or stewed dried apricots through a fine strainer. To one cup of the pulp add two-thirds cup of sugar and one tea- spoon of lemon juice. Cook, stirring constantly, until thick as marmalade, oool slightly, flll the tart pans with the apricot mixture and bake in hot oven for about ten minutes. Ree duce the heat and bake for ten min- utes longer. Jam Biscuits.—Mix and sift two cups of flour, one-half teaspoon of salt, one tablespoon of sugar and four tea- spoons of baking powder. Rub in four tablespoons of shortening and add enough milk or water to make rather a_soft dough. Turn out on & floured board, knead fora minute until smooth, then roll out to one- | fourth of an inch in thickness. Cut in two-inch squares and moisten the edges. Place a spoonful of any kind of jam in the lower half of each square and fold the upper half over. to make a triangle or rectangle. Press the edges firmly together and bake in a _hot oven for ahout fifteen minutes. e Brightens up the darkest day. Simply cannot ever freeze. Serve it almost any way— Creamy, zestful— Fex, Coated, Sanitary Wrapper ANCRE Loz Its Magic Flavor Captures the Kids - lingles- FLAKED CORNFECTION A —4 €Jhe Tingles taste is a complete surprise — you cant guess it even after youve tried it. But it - makes young palates tingle with delight, and ' gives pleasure to older palates as well. No more captivating or wholesome sweet is m ; than this blend of crisp, toasted corn, pure sugar - and molasses and the smackin’ good Tingles taste. Buy Tingles—Flaked Cornfection— wherever sweets are sold Take home a package or two today. ' : { == MADE BY TINGLES, INC.— NEW YORK— . ,