Evening Star Newspaper, March 10, 1922, Page 33

°TWOMA our Husband’s Happines often .depem:is on ’a good btt;.ai:- fast. One reason for the popularity of Karo. Always delicious, full of nutrition—at lowest prices. For chil.dren: Karo on sliced bread. Do you know how delicious these are— Buckwheat Cakes : 4 cups Buckwheat Flour 2 teaspoons Salt 5 Argo Corn Starch Ql Irgo. %Ya‘u’l“. % cupWarm Water ' 2.cupsWarm Water 2 Mazola }; teaspoon Soda Karo and yeast to the onc-half ‘water and when dis- FRANKLIN CANE SUGARS RN |} et SLGAR (! SLCAR 7] Sugar is a prodygt you use every meal. Its cost is small, but the im- portance of using the right sugar is great. Franklin Cane Sugars, pr.- tected in packages, are the standard of uniform purity, cleanliness and high quality. Make sure you get .- the best results—remember there is - “A Franklin Cane Sugar for every use” “ -~ Granulated, Dainty Lumps, Powdered, Gonfectioners, Brown. B Galden Syrup MEAL time, work.time, play time—any time is Coffee-time! It’s indispensable at breakfast. It’s good at dinner. A homely sandwich and a piece of pie become a satisfying luncheon when you add a steaming cup of Coffee. Between meals—in mid-after- noon, perhaps, when mind and «body begin to lag just a trifle —at the Coffee House or soda fountain on the way home from the movies or theater—when one entertains at home—or in the club house after a stirring round of golf or an exhausting tennis match. ‘Whatever the occasion, the hour or the place—Coffee! No other béverage pleases so many millions of people all the time. i/ ’ " This advertisement is part of an educationa! campeign conducted by the leading Cofiee merchants of the United States in co-operation with the planters of the State of Sao Paulo, Brazil, which p more than Balf of all the Coffes used in the United States of America. —Joint Cofiee Trade Publicity Committes, 74 Wall Street, New York \ ’ I Ways to Serve Fish and Egd's That Are New and Appetizing—Deli- cious Cottage Cheese Recipes and Various Combinationg. Fish are divided Into two classes, those having white flesh and those ‘having dark or pink flesh. Those in in PRIZE DISHES FOR-LENTEN SEASON containing = little chopped parsley. DMolded gl"'l'esh Mackerel.—Clean and cut a small fresh mackerel in thick slices, place in a Kettle, cover with three cups of cold water and. add one siice of onion, a sprig of parsley, a bay leaf, two whole cloves and six peppercorns. _Simmer - for an hour. Remove the fish and separate it Tn pieces freed from skin and bones. To the liquor in which the fish was ccoked add one tablespoon of gelatin which has been soaked in one-fourth cup of coll water. Season with salt and pepper, strain into molda which have been wet with cold water, having pieces of the mackerel in the bottom. Chill, unmold on lettuce leaves and serve with the following rauce: Beat one-half cup of cream until stiff, add two tablespoons of grated horseradish, one-half teaspoon of salt. a little paprika and one the first-class are almost entirely without fat, while the pink and dask fleshed - fish have fat distributed throughout the flesh. For this rea- son they are somewhat less digestible than the white-fleshed fish. Follow- ing are some good fish combination: Boiled rock, bass or cod, with sauce Hollandaise, which is a rich, fatty sauce, and potatoes. ‘White-fleshed fish with a cucumber and lettuce salad with French dress- ing. Boiled salmon with potatoes or rice and a squeeze of lemon. Broiled salmon with Jlemon juice and plam potato balls. Salt codfish with potatoes and cream sauce. Broiled finnan haddie with lemon juice and corn bread. Broiled salt salmon with a squeeze of lemon and brown bread. Broiled Whitefish with drawn butter or Hollandaise sauce and potatoes and lettuce salad. 2 How to Scallop Any Kind of Fish.— Separate some cold. cooked fish of any kind into flakes. There should be one cupful. Cook one-half a tablespoon of finely chopped onion and two table- spoons of finely chopped green pepper in two and one-half tablespoons of butter for five minutes, add two table- spoons of flour mixed with one-half tesspoon of salt, one-fourth teaspoon of paprika and a little black pepper and stir until thoroughly blended, then pour on gradually, while stir- ring constantly, oné cup of rich milk. Bring to the boiling point, add the fish, and again bring to the boiling point; turn into a buttered baking dish, buttered ramekin dishes or but- tered scallop shells. Sprinkle with seasoned cracker crumbs and bake in a hot oven until the crumbs are brown. Have the crumbs light and evenly coated, not compact and thick i places. Allow one-fourth cup of melt- ed butter to each cup of crumbs and | stir lightly with a fork, then add a little salt. Stuffed Hallbut Steak. Remove the bones from two one- inch-thick halibut steaks, then wash and dry them thoroughly. Place one steak in a buttered baking pan. Mix together one cup O bread crumbs, one tablespoon of melted butter, one tablespoon of chopped parsle: teaspoon of chopped onion and salt and pepper, to taste. Put this dress- ing on top'of one fish steak and over that put the other steak: over the top steak place six slices of thin salt pork. Bake for forty minutes in a hot oven. Serve with a white sauce tablespoon of vinegar. Bolslgd Trout With Special Sauce.— Cut into six or eight slices a trout welghing two pounds. Wash, wipe dry and sprinkle with a little salt 2nd let stand for half an hour, then sh the fish and let it come to a boil in a bouillon made of five cups of water, one-half cup of vinegar, six cloves and the same number of pep- per balls, two bay leaves and salt to taste. Take the fish out and put it into a deep dish and then add one- half a cup of sugar, one large onien and one large lemon sliced to the fish liquid. Boil until the onlon is tender, then remove from the fire and gradually pour it onto the well beaten yolks of two eggs into which one tablespoon of flour has been added. Return to the fire, boil for one minute and pour over the fish. This should be eaten very cold. Shrimps in Tomato Cases. Remove the tops from pix tomatoes and scoop out the pulp. Melt two tablespoons of butter in a frying pan and fry two slices of onlon, then add the tomato pulp and cobk for ten minutes, Stir into the mixture one cup of bread crumbs and one-fuorth cup of cream and when it is a thick and smooth paste add one and one- half cups of shrimps cut in small pieces and cook for about three min- utes. Add salt and paprika to taste and put the mixture in the tomato cases and bake. Serve with toasted bread. Baked Flounder.—Bone and skin two pounds of flounder and boil in water with a small onion, a little celery, half a carrot and a little salt and cayenne pepper. Boil a few min- utes only, then drain and place into a long earthenware baking dish. Put some cooked mushrooms and some strained tomatoes around it, cover ith cracker crumbs and add several pieces of butter. Bake in an oven for cassee of Fresh Salmon.—Cut one and one-half pounds of fresh salmon into pieces one inch square. Put the pieces into a stewpan with one cup of water, one teaspoon of salt, one-half teaspoon of white pepper, one clove, one blade of mace, three pieces of sugar, one small chopped onion, and one heaping teaspoon of mustard mixed with one-half a cup of vinegar. Bring to the bolling point, then add six tomatoes peeled and cut into small pieces, and two tablespoons of chopped parsley. Simmer for three-fourths of an hour and serve very hot garnished with triangular pieces of dry toast. Special Egg Dishes. Egg _Croquettes—Boil eight eggs until hard, remove the shells, chop the eggs fine and season with salt and pepper to taste. Place in a dou- BY DOROTHY ETHEL WALSH. MAKING TH HOME ATTRACTIVE A Simple Colored Initial Will Re- juvenate Household Linen. Household linen has a fascinatign for the average woman. A real house- maker is happy when puttering around the linen closet arranging this pile of “best” towels—this one of the new Christmas bath towels, etc. “I wish T could afford to have all my linen marked with my initials,” is the complaint often heard and when one is considering elaborate, embroidered monograms the process is an expensive one. But, mercy me! there are many steps between un- ! marked linen (bald, as one woman ex- pressed it) and the monograms cov- eted. It does give so much more personal an air to household linen to see initials worked into it. A bathroom well supplied with embroidered tow- els speaks of a good housekeeper, and now that color has invaded the realm of all household articles there is really no excuse to have it otherwise. For it takes but the smallest amount of handiness with the needle to execute one colored cross-stitch initial on each towel, and yet the re- ult is surprisingly fine. Of course, the more clever you are with your fingers the more that may be added to the one initial. The young woman in today's sketch, for instance, is hav- ing a beautiful time dressing up her linen with flowers, birds, etc. BEAUTY CHATS BY EDNA KENT FORBES. Lemon Cosmetics. There are several old beauty formu- las which are made from-one of the most valuable fruits we know of—the lemon, and there are several new for- mulas as well in which the beauty seeker will be interested. The first is a bleaching lotion which 1 have called lemon squash, which I have frequently seen on sale in fancy jare at extremely high -prices. To make this, take several lemons, squeeze out the julce, then grind up the pulp, rind and seeds as fine as you can possibly grind them? Strain this through a coarse sieve and use daily on the skin as a bleach. 'If your skin is 8o sensitive that this irritates, rub with cold cream first, then apply the lemon. Here “is another formula for & dainty lemon lotion which is excellent for the treatment of freckles: Lemon juice. .6 _drachms 10 ounces .2 drachms -1 ounce Put the lemon juice and borax in the water, add the rose petals, let all steep for an hour, strain through cheeseoloth. After twenty-four hours decant the clear part and add one ounce of glycerin. Do you know that an exoellent treatment for malaria Is to take one lemon, squeeze out the juice, grind the pulp, rind and seeds, add to a quart of water and boil until the liquid s reduced to a pint? This is taken dally in connection with the usual quinine treatment. Rounded Elbows. A man sald to me the other day that he had never known so many women had-ugly elbows until recently. “The worst of it is,”” he said, “that most of them are under the delusion that their etbows are beautiful, for® they are all wearing short sleeves to show them off.” Now I have noticed that ‘& man’s ob- servations about a woman are usually fairly true, since he has an impersonal point of view. It is & Shame that so ‘many women have been wearing short sleeves the last season or two. It in purticularly-a shame that. they should | insist on carrying the short sleeve fash- jon into their business clothes. 1 be- lieve that a business girl should dress just as prettily a she can, but I object to her wearing short sleeves to a busi- ness office, simply because it will ruin the looks of her elbows. Leaning a bare elbow on a hard wooden desk will make it coarse skinned and sharp; rubbing dust and grime into it all day, as must happen even in the best of business offices, will only add to the damage. So if you want beautiful elbows to display with your pretty and: frivolous frocks take care of them and protect them while you are wearing more sober garments. Then note thess few treat- ments: After the elbows have been scrubbed with hot water and soap they can be rubbed with vanishing cream to make them soft and smooth looking. At bed- time they can be rubbed with warm olive oil or massaged with flesh build- ing cream to make them fatter. Cleans- ing cream and hot water and soap will keep them scrupulously clean. Mary G.—Since the nose is the least observed of all the features, you may easily overcome the disadvantages of a badly shaped one by cultivating your other possibilities. It is what your fea- tures express ich counts far more than their actual shape. 3 Eva—For those fine lines that are ap- earing under your eyes, nourish .the issue with a good cream and use an astringent about twice each week. E. B. M.—The alcohol in the Pilo- carpine tonic will not injure your hair; in fact, every ingredient is needed to parfect’ the forula. I should mot ad- vise the use of anything unless it was helpful. Bobble Gi—Lemon juice and baking soda will not injure the hair, espe- cially when there is a tendency to the oily condition which you - describe. This treatment is intended to keep light hair from turning dark, as it counteracts the tendency to oilinegs. The only time it should be avoided is when the hair is brittle because of a lack of oil. The gul-ll(l(y to use is a tablespoonful of juice and a third of a teaspoonful of soda to each quart of water, which will be with the last rinse of the‘shampoo. + —_— For spring, the taflored ‘ekat 1 short shd oose, -somatimen volted very low with a narrow beit or worn without a’belt. : th “ ble boller one tablespoon of butter and when it melts add one table- spoon of flour, blend together. When it foams add one-half cup of cream or good milk and stir until thick. Allow to simmer for about flve min- utes, add the well beaten yolk of one egg, season with a little salt and pep- per and then pour over the chopped oggs. When cool form into cro- quettes in egg shape, dip in beaten egg and roll in fine bread crumbs. Fry a golden brown in deep fat and drain on brown paper for a few min- utes before serving. Garnish with parsley. Scalloped Eggs and Cheese—Halve six_hard-cooked eggs, place them im a shallow baking dish, then cover !them with white sauce made as fol- |lows: Take two and one-half table- spoons of cornstarch, one and one- half cups of milk, one-half teaspoon of salt, a little red pepper and two tablespoons of fat. Pour this over the eggs, add one cup of grated cheeso and bake for about fifteen minutes in a moderate oven. Serve with minced parsley sprinkled over the top. Peas may be added to the white sauce if, liked. This makes a very substant®) dish. Eggs and Baked Tqmatoes~Plunge ing water and then remove the skins, cut off the tops of the tomatoes and remove .the seeds and centers. Into each tomato shell put a raw egg sea- soned with salt{and pepper and cook in a hot oven until the eggs are set. Serve on buttered toast. Bermuda Egg Salad.—Boll the re- quired number of eggs about fifteen minutes until hard, remove the shells from the eggs while hotand put them in warm beet juice and let them stand until colored pink. Make a bed of lettuce leaves on each individual salad plate, cut the eggs Into quar- ters lengthwise and arrange these on the lettuce leaves to resemble a lily Sprinkle over some minced parsle: Serve with mayonnaise sauce. With Cotiage Cheese. 1 Cottage Cheese lLoaf with Nuts.— Mix together well one cup of cooked | rice that is dry and flaky, one cup of cottage cheese,” one-half cup of ground peanuts, one cup of bread crumbs, one tablespoon of chopped onion, one tablespoon of butter or drippings, one-fourth teaspoon of soda and one cup of strained toma- to. Form this mixture into a roll, brush over with melted butter and bake in a moderate oven for twen- ty-five minutes. Serve with a me- dium_ white sauce to which may be added two tablespoons of minced pi- mentos. Cottage Cheese and Pimento Roast. —RBlend together two cups of cooked rice or other cereal, one cup of cot- tage cheese, one cup of dry bread crumbs, three pimentos chopped fine, one teaspoon of salt, one-fourth tea- spoon of soda, a little pepper and liquid. if necessary. Make the mix- ture very stiff, form into a roll and bake for about twenty-five minutes, basting from time to time with sa- vory fat or meat drippings, if neces- sary. Cottage Cheese Pie—Mix together one cup of cottage cheese, two-thirds cup of sugar, two-thirds cup of milk with one tablespoon of cornstarch stirred smoothly into it to prevent the custard from separating in the oven, two egg yolks beaten, one ta- blespoon of melted fat, one-fourth teaspoon of vanilla extract and a lit- tle salt. Bake the pie one crust, cool it slightly and cover it with meringue made by adding two ta- blespoons of sugar and one-half tea- spoon of vanilla to the beaten whites of two eggs, and brown it in a slow oven. - In the Shops. A taffeta frock with a mull and Irish bertha and overskirt. Fine valenciennes lace edging little flounces and ruchings on a frock of georgette crepe. Padded flowers of colored silk on & spreading white taffeta skirt. Velvet flowers, little ones cut out of colored velvet, with raw edges, fastened lightly to a white organdie frock, spreading and sprawling. over all its surface. Accordion-plaited parasols; that 1s, the accordion-plaited silk is drawn into a close shirred circle about the end of the ferrule and then is fast- ened lightly about the edge of the SU’H taffeta foundation of the para- sol. Wool - embroldered silk parasols. These, with wool-embroidered hats and handbags, form diverting little sets for the beach or country. Chenille birds are worked in bright colors on straw hats. This is a charming bit of hat trimming. Gray straw hats seem to be holding their own with the coming of sprnig, though they were one of the first of the straw hats shown in the milliners’ windows. There are really the most fasci- nating cretonnes in the shops—not in the upholstery departments, either, but in the dress goods. They are de. signed for summer frocks. And, really they are tempting. Of course, such vividly patterned and colored f: brioyis Inappropriate for any but beach or couf- try wear and shows off to best advan- tage in the bright sunlight. Cotton homespuns are another fab- rio that is attracting wide attention for spring and summer. In this smart tailored frocks may be made, so that it has its uses in city streets as well as country roads. And then there are the figured sateens that are developed in small patterns and wonderful colors. When one sees a four-year-old dressed in a quaint print in blue and white, one wonders if anything could be so at- tractive—until one sees a grown-up dressed in a morning frock of sateén in| red and white. PR An applied black silk -hem is 2 charming feature of a gray silk cape for spring. The hem is cut in deep points that are applied up over the cape. The lower edge is straight. Browned Potato Pears. Season some mashed potatoes with salt, butter and a spoonful or two of thick cream. While still warm, take a small handful at a time and form into the shape of a pear, stick a whole clove clear into the 'blossom end, Into the other end stick the opposite end of another clove to represent the stem, dip the whole potato pear quickly in a bowl of milk, let drain and place in & moderate oven in a rather shallow pan. Leave until they are a light brown,_similar to the fruit. The milk givés them a shiny finish, as wéll as helping to brown them. Delicious when served with t loa? or baked ham. &ix medium-sized tomatoes into boil- | LISTEN, WORLD! BY ELSIE ROBINSON, Eva can’t understand why her hus- band dosen’t get ahead. They've been married seven years, and, although he’s had half a dozen good jobs, he isn’t earning as much as he was at first. Never seems to be able to stay long enough in one place to get any jadvancement. Queer! Young—only | thirty-two—healthy, good looking, | {bright, yet he never “lands.”’ Never seems to take any great interest in ! things. Goes off grumpy and comes | home sulky. “If he's like that down at the office no wonder they fire hin thinks Eva. She's gone over and over it, and she simply can't understand. Goodness s EACH MORN [ BRING i H . knows, she tries to do her part. Eva Couxs well, keeps the house clean and the clothes mended, doesn't gad around or waste her money or have fool affairs with otker men. What more could a woman do? Yet things grow worse all the while. And Eva can’t understand. Now Eva would undefstand instant- ly why the tank emptied itself if she left the faucet open, and she'd close the faucet. She'd understand why her | sewing machine balked and gritted and broke the thread if it needed oil, and she'd use the oil can. She'd un- derstand why a constant small fric- tion was wearing out her rug, an she'a stop the friction. But she can't see that exactly these same processes of waste and irritation are wrecking her husband’s life—and with his, her own. Eva’'s a good woman. But she has a little, habit. She always starts the day with a row. It isn’t & big row. It may be over ai one of a million trifles. Why didn't Bob mow the lawn %ast nighkt? Wher was he going down td call on the Wilkinses with her—didn’t he think she ever needod a little pleasuré? Didn’'t he see how his sister snubbed her at the church soclable? Why in the world did he vs have to use all the hot water ving just when she was ready | to make coffee? Couldn’t he talk to her once in a while instead of read- ing the paper—she saw little enough of him all day? Not big rows. just little picky ones. Eva's hardly consciois of. them, but they do the work. They start Bob in with his nerves on the r: He's al- a little cross, a little below to work. He's always ready to slack a bit through weariness or take of- fence too easily throu peevishness. And the laurels of 1 are not for the man who's a “little below par.” Bo Bob doesn't “get ahead”—but Eva can’t understand. New Things in Bags. Are you a bag fiend? That is to say, do you enjoy having and mak- ing bags of all sorts? 1t is quite a possible thing to keep on hand a supply of fascinating little bags of all sorts, and big ones, too, if one is clever enough to make them. The shops are constantly full of ideas for new kinds, and so are the magazines. There is a doll bag that is par- ticularly attractive. There iz a real Goll's head, made of wood, fitted with rag arms. The bag is concealed un- der the wide calico skirt, which is attached to the calico bodice. The bag draws up with ribbons that are deftly slipped through a slit in the dolls head. ribbons long enough to slip over the arm when the bag 18 drawn up. Then there are all sorts of bags made of brocades and velvets and ribbons and satins, mounted in frames of metal or bone or wood.l One kind has applied suede cut- outs pasted on the velvet or silk of which it is made. Another has little silk flowers, puffed and padded | out with cotton wadding. There is a certain advantage fin having a very large handbag, if you often carry things back and forth— { commuting to work. for instance, or | commuting for a shopping trip. It is really more attractive to see a big handbag than to see a small and dainty handbag crowded to over- flowing, and a litle bunch of memo- randa, tickets, -handkerchiefs and other 0dds and ends holding an over- flow meeting in their owner's hand or coat pooket: ‘When vou get a big handbag, get one of good quality. It looks so much more attractive than a big handbag of pdor quality. There is- really nothing awkward, about a large black handbag of good leather. Tiny bage of softest kid drawn up with metal rings are shown in the shops. Others of black moire ribbon bound and mounted in silver are shown. SPARE THE RINSING AND 'SPOIL THE CLOTHES No matter how carefully you have washed your clothes, if you have not rinsed every bit-of soap out, they will sti be yellow. Use a soap that dissolves completely and there is less danger of particles sticking to the clothes to yellow them. ' Rinso is an entirely new kind of soap that dissolves instantly, making both water and clothes slippery with its pure, rich suds. It soaks all the dirt out of the clothes, so that no hard rubbing is need- ed to get them spotlessly clean. Rinso is easier to rinse out than a soap with solid par- ticles to: stick to the fabric. But because the rich Rinso suds loosen every bit of dirt, very thorough rinsing necessary to carry off the dirt. ‘Rinso is rapidly replacing bar soap for the family wash, Mashed potatoes— lighter and more Saves time and labor. WOMAN’S- PAGE. Menu for a Day. BREAKFAST. Sliced Pineapple Creamed Beef Baking Powder Biscuits Coffee. LUNCHEON. . Codfish Salad Raspberry Jam Tarts DINNER. Oatmeal Tea Soup Lamb Loaf With Brown Sauce Baked Potatoes Dressed ILettuce | Lemon Tapioca Pudding Ice Cream Coffee Milk Jelly for the Sick. Kk two tab! f cup of cold milk t four cups of milk t int and. pour it adding one-half ct or slightly wigh dividual molds s poons of gelatin in | on for three | minut He the boiling cream on top and a little preserves Bananas With Poached Eggs. Veel three bananas and cut them in i Season one tablespoon of: 1t and pepper, roll the in_thig, and bake them until brown or fry in hot drippings. Poach three eggs, place them on but- tered slices of toast and serve with the banana > The Delicious Flavor —of— "SALADA" T E.A has made it the largest selling Tea in America. H284 Sold Everywhere—Try it Today. Qe appointed. sealed tins. aaad The Stout Woman’s Problem woman of full figure has a poise all her own ‘which needs only proper cor- seting to produce an enviable charm. The Rengo Belt Re-, ducing Corset, moulding the lines to beautiful proportions, gives the effect of grace and dignity. You can depend up- on your Rengo Belt Corset. It is strong and well tailored. Sold at all good stores. 15 Fashionable Celors oAt Drug and Depe. Stores Old Rose JO:r.bl' Maize Fle French Blue an Silver Gray Ecrs Blue Peach Nile Green Cerise Fifty-seven years of experience in buying and roasting coffees are responsible for that delicious Seal Brand flavor. Seal Brand is the choicest cof- fee of one of America’s oldest and largest coffee houses. for those who appreciate and de- mand a good cup of coffee. Seal Brand quality is always uniform. The flavor and strength are pre- served for you in the air-tight _ GOFFEE %he Fragrance Promises DELICIOUS FLAVOR = ‘When Seal Brand is bubbling on the stove, you inhale the rich aroma and expect an excellent cup of coffee. You are never dis- = = == It is Leading grocers sell Seal Brand in one, two and three- pound tins. Whole bean—steel cut—or percolator grind. Saal Brand Orange Pekoe Tea is of the high guality as Seal Brand Coffes Chase, 6~Sanborns IVING your delicate wearables the exact shade of color you wish is a certainfy with Tintex. No, soapy, frothy muss to confuse you. Jints_as You Rinse Reg. U. B. Pat. OF.