Evening Star Newspaper, February 24, 1922, Page 29

. s WOMAN'S PAGE.. THE 'EVENING STAR, WASHINGTON, D. C. FRIDAY, FEBRUARY 24, 1922. 29 ‘ = = — ; T ‘ ' 2 j ravers oy <> |« Half a Dozen Simple Dinner Menun. Appetizing and Nourishing Dishes | T | Cream of tomato soup. Raltines. I Made From the Cheaper Cuts of Meat| "X";};,::,.‘,‘"J g B Jo those who know and love lices of lemon should be used as a Coffee, [ New andDellclouswayS garnish. The meat should not be | P L £ [lo%erco ked, so that this n‘g @ very 1w = 0od to use derdor or- er brot cracke | to Prepare Left-overs. {f Eliwayibiusciupndesioneinoe Osstor broth with crackers. ! | Macaroni’ with Dried Beef.—Cook a | Baked pnddock. RBuiled potatoes. | 3H4 7th St. N.W. Good News! Something Unusual - . 1 | Tomorrow “you ‘'may buy { C ) : The Star's Household' cup'of macaroni in boiling salt water | Mucaron! with tomat ! TWO PAIR OF SHOES omprising until tender. which takes about an Rolle, Gauned | 3 i E b . Tested |bour. ‘Drain. sinse in' enid water and Cheesef Coffee., Drink a cup of Seal Brand Coffee xpert Gives e drain again. Remove all the stringy nr. slowly. Taste the body of it. Note 3 . {portions from one-fourth pound of the richn Recipes and Sampleé|arica o smokea hect, or lert-over bits tiiie o ee t::gorf.um?re;: oafra::: to that amount, cover with Hng | Boiled ham. Buked sweot potutoes, alone tells you that Seal Brand is i water. let heat quickly to the boiling Buked apples. Brown bread | Menus. point, then drai 1 i e # the finest coffee grown. Cledr soup with crautons. for less than the price of i 1,1 52 PAIRS one pair. ' A Blune mage. Cofter | i spoonfuls of but V. . ® | The cheaper cuts of beef include the | tablespoonfuls of flour s s 1 % | Blg:; p:gnd after pound of Seal alrs t’ aes to ac ustomer | chuck, the neck of beef, the flan 1t poonful of sult, IF SO it of veer, PR o san:e )i_m; will find it always v land shank. There are numerous way 1l a balf of milk and Erowned potatoss. Curnpud : -, Fiity-seven years' ex- : k ling. Add the macaron Brown bread. Canned peaciies perience in buying and roastin, of stretching out a small cut from any | mix thoroughly [ coffees guarantees unif; " {of these meats by combining with vege- | INg dish. L ) = Aty L SoldUnl Gt towo! wd tg::el 5 e bt i minutes to o A O X 5 f - tables and other bulky foods. All of Al L Vegetable soup. Waters : pound air-tight, sealed tins. Whole Pickled peacies. bean—steel cut—or percolator grind. Try it. Seal Brand Orange Pekoe i Vi same high quality u'Su‘ Tfl?u: ::'a:h-: these meats require slow cooking near TOMORROW FOR $5 ’ the back of the stove, or in a slow oven, 5o that the same h which cooks the d for other pur- ment add | Stew a ah. ed carrots. ¢ pudding. part of so 1 quantity o t and pepper 1o ta offers another § into small, round ¢ ¥ Of Cooking such meats With « | cakes in Bulter or oiler fat’ Raw | Chicken bl Waters. | L oL [ xround meat miy be used, and i€ 41 is | o imeato cheess I7 s i Ty e e 8 I8 T Roun inslied potatoes [ With a Shin of Beef. the -pancshould ibe chrered ciof that Pauned_apples. Graliam brond. * ase anoorns greater heat will be appliad. 1 cherrs whip Comy « From) a shin of beef weighing sl C 00 CwWed IIVRED Cufee and one-halt pounds one can make| two casserole dishes, u soup, a bariey | = ! stew, cnough stock for two other i = soups and a pint of beef broth. First KENT FORBES. — wipe the meat with a damp cloih, then cut off about one and one-half ke a casservle of beef tin three ta tried pounds Lo s Dice the m blespoons of . brown | ud piac a. : Slie a1 Wi . [gish. In using witeh ha - — and brown them in the drip-| en You've Beeh IIL astringent it should not be di B = == == S =P hem add one pint of | A bright little woman once re-| Polly: The stray white Wi S5 e 5 e 5> == and two l-)-uu\ of | marked that the worst part of being | Som nes ap rin the b with one lal spoon o oung people not alwa ill was gett vell aga A v o Y £ pe s <poon of minced | M Was getting well again. Any oneli,ijon of the hair turnng g fnced carrot. Pour| Who hax been through the long. | are often just dead hairs th at and buke in aldreary period of convalescence will drop out of themselves in tim for about two hoUTs OF [upue with her, for there is nothing 1S in indication. however, that er, the last halt bour ' p is 1 of some treatment Lt & {in the world that is worse than thes alp e e oC sty ole dish combines ! désire L CUreme NErvousness n The second o up and be about withgut | this condition. but that. two, ue beef wnd kiducy beans vooked (0= the strength to do so. “ only a temporary thimg. and th Not merely baking BT i ot the. bect briowned in | | WHY not amuse Sourselt during | 33 e i e he powder but increased a little fat, together with @ minced Ioie cotval meiie by, pien reard of Ui !rr:'enmgipc;we'. onion and @ wineed clove. 5| lways intended to oo, but for whici | | vivgu nd do not be- e special process add one cup of stewed tomatoes, one { {EETE R EGET T P U Vo0 R ve | 1 \.i‘| mxk r of manufacture is D Bk oW LSt hre) I sl cons | eoulmike. curlinie fluld. as v ol the reason. ' BAKING without the co S o teaspoon of salt. « dition w ¢ parti part it these Lreatments will bed Apnong ol is used in 1 urisning and : 10 grow hi not inereas SUlAEY eTEcelve. I3 you M oly afford enough time || d. the physical rest of will take from the fac it ired lin nd wrink he dict yon have been on durin il will clear the complex- nd give you a gbod skin if @ pale one Lobster Toast. of Beef. ] But the skin is apt toche very dry.| t. ther s tme | Tnoist racked at. made Soups men- von s | erowth of vour 1 | for n elash toni ’;ullh‘l‘ 1 envel RYZON is an im- provement over old-fashioned powders. It has With a Chuck Roast This 15 what one rese ful hous w t witsh- Pick over some canne lohster more Ve fe did_with % und chuck | eraond | remove any pieces of dd a des- | = r?ulngpou i S First. she | soap, mussi k| sertspoon of warmed but id' ii1.| Ordera er,isaslow,steady Ll Lo 1aing | e red pepper. chopped ecapers and | Samteday. raiser. It retains cold cream? yuld be Lpickled cucumber. ound all until!| Haoe vich, = emtler Ahe ercim Should be lett on well blended Add salt. make vers | brownfragrant 20X its f\lxlhtrengthto e L ENenty minutes, then wiped of with | hot, and serve on hot buttered toast scaity ful e fa cold wet eloth. A litde powder | PRGOS R | for every mealt. s the last spoonf i can be used terwird, Why not nanicure the nails every Hashed Brown Potatoes. . finishing the manicure by rub- cream thorpughly into each nail, nd wip- some cold boiled potatoes them with salt and pepper.| shallow frying | a » melted butter, put | otatoes to th depth of an + i it proved f pr ribs on. immings were usedin th -1 ing of soup and a stew. Alogether she obtained from this cut roast ¢ for 1wo meals, hash from the r { for breakfast, a New England boiled fdinner with England salad made | from left-over corned beef. which was | served as the main dish for dinner the {next day; a dinner stew and stock for soup. Lor honey and aim hands and cb one use a hair ton hair. When you are will see the benefit of all the 0. K.: Butte 5 food to takelwhen the live Braised Knuckle of Veal. { Buy a knuckie of véal weighing! | four pounds. Huve the bone crack ! 5o that the thick art of the knuckle e {is left untouch he thinner bone at Z he end being gracked two or three - e - = imes to make it suitable for use in 3 ok istock. Brown the thick part of the 2 = knuckle all over in vegetable oil, then 3 4 place it in a role on a bed of = - T vegetables consisting of one cup of : = —:welghed, packed and sliced onion, one-half cup of diced i th % = 1; e ce! and one cup of carrot strips. 1 f a8 [« nalea § + the meat with salt and pep- H 1 Pk e y 3 very little brown sugar, half | - 3 cover with water, put the cover on ‘ 5 3 maining end of th bone, on make enough stock for a del cream of mushroom soup, to be H two days later. Pt s . (1) “To Taste is to Believe' made with @ shoulder of mutton weighing six and one half pounds. { From this meat Was prepired i piain BLACK TEA MIXED TEA mutton stew with onious and po- ich, Satisfyi enough green !I;ums. a casserole of rice and mut- Flfut'r Fm{:'fh J“::uomh';be | extra pint of mutton broth and a roast of mutton with potatoes and an onion dressing. Dishes With Leftover Meats and { meat rolls. Different kinds of meat rolls can be made from chopped meat either with or without egg. riety is secured by the flavo H and cook very slow for two an 2 Is the Essence of all That is Best i Shoulder of Mutton. ton, 4 mutton cream slew with vege- finest d blend delici Vegetables. terials used and by the sauc th | half hours in the oven. With t - in Tea { A successful experiment has been tables, 4 mutten broth with rice, an | How to make a variety of savory . which the baked rolls are served. | Appetizing rolls are made with beef | For three generations women have and pork mixed. The proportion | varies from two parts of beef and bou_ght Fnut of the Loom for their white fone of pork to two of pork and one sewing, and every year they have found o beet. Isore diwayel n . . . of salt more uses for this reliable material. pork or b 3 which keep ) the surface moi ;"}‘fd with fat dur- p— ing the roasting. ese slices should Millions of women have proved over be. scoged on (e edie, so that they - will not curl up in cooking. The and over how long Fruit of the Loom SRR RO e B B Nl ; A when the chopped meat is chiefly heef wears, how well it launders, and how than when it is largely pork or veal s c Bread crumbs or bread moistened in lasting is the beauty of its smooth, fine water can always be added, as it + helps to make the dish go farther. finish. / - When onions, green peppers or other i | vegetables are used, they should al- *, ways be thoroughly cooked in fat before being put in the roll, for usu- ally they do not cook sufficiently in the length of time it takes to cook the meat. Sausage makes a good & addition to the roll, i usually cheaper to use uUNseast 4 with the addition of a little sagc. Strips of Cold Beef Fried in Batter. ; —Take some thi trips of cold cook- When you buy Fruit of the Loom by i 1%a beet. dip in batter and fry 1 Try Tintex—FREE! When the little boxes of radiant Tintex color leave our factory on their journey to renew your faded silks, we know that each one will faithfully perform its duty. You can use Tintex week after week and find the color always the same. Each suc- ceeding box brings the same delicate color Pile on a hot the yard, look for the name stamped on parsley. Col e alled tan you have learned to love, with not a streak the selvage. And in ready-made gar- thin slice of boiled ham before beini mentsoEFrnitobthe nightclothes coated with the batter. In this case nor a spot. Loom— 3 i s = underwear, boys’ shirtsand blouses, men’s . Believing so strongly in Tintex, we want shirts, women’s porch dresses and aprons A o : 5 3 =X you to learn how easy Tintex is to use and you will find the label sewn in each. Flner Flaflot hat delightrall things 5t does. Tt 1 send Fruit of the Loom can also be hadin =~ For Dressings Fifteen Fashionable c‘fl"s you a package of Tintex with our compli- att.ractivc plain colors and in distinctive When you buy olive [ PINK CERISE TAN ments even though you can buy it at your printed patterns. The colors are always oil or mayonnaise | FLESH ORANGE ECRU drug or department store. absolutely fast. ask the dealer for a '} BLUE OLD ROSE JADE : p : Bottle of Lea & P PEACH MAIZE ORCHID . Sold at nearly all the leading stores. = ri':“ ’e;alme. 2 f: FRENCH BLUE - SILVER GRAY - Choose one of the fifteen shade{ of Tintex, ' NILE GREEN fill in the attached coupon and mail today. - B. B. & R. KNIGHT, Inc. S drops will add a new ' Alpine Rose, H o Bana Cotton Fitics charm to your favor- |§ ~ ‘ Conv;n‘e;;:gommv. Selling Afins il ite salads. ¥ 88 Worth Street, New Yorl Look for the name 8 PARK & TILFORD g Y NEW YORK CITY . son it > - y All Tintex colors are abso- \J You may send me a free lutely harmless to even the 7 ] sheerest, most delicate fab- A package of- 7 )Timn rics. No spots, no streaks. color “SAUCE- " - i Jints as You Rinse