Evening Star Newspaper, March 14, 1922, Page 25

WOMAN’S PAGE.’ Shoes That Addl lo Your Vttalzty| Frencl'l Women Shoes that bind and distort the :;‘;',,,}m T fl“,l ;:’,,,;‘ “‘,:nou_\ Does fashion favor large hats or encrgy, distract your aitention and [small merely as a matter of caprice? Jes-on your ability to concentrate|. OF Is it true thatecertain conditions and to wosk. Such. shoes arc ‘a(are invariably favorable to the hat drawhack to healgh and success. -1f [that is of enormous proportions, and o sy the best that. life |others favor the hat of miniature h huoyant «m-ngth and | size? m the comfort-| As national costumery goes.we nat- urally look for, and usually find, the wide-brimmed hat developing only where the sun is so bright that it is needed for the shade it casts to pro tect the face and eyves. That was ob viously the way the Spanish som brero assumed its_picturesque pro- portions. The brimless Russian toque was the product of a northern, sun- starved region. The shaggy, thatch- ed hat of the peasant in China was obvivusly built with its neatly peaked lines because it then best adapt- ed to shed the rain. Every now and then some one tries ilt on a L\s( |l14( con- fo contour of the foot. Tt uatira al inper sele line, the v the weight casily on the ball o ¢t hicel encourages good sture, .which “in turn epcourages ok, heatth. nk of by E a_ Cantilever Shoe length or width of her skirts. It is on the strength of this sort of rea- soning, which of course doesn't al- ways apply to actual facts, that there has come about now the assured pre- KLEXES WITH d the ulation as strengthens o~ = 3 to develop some theory pf connection i dzatn up, by lacing the shoe. 101k ween the width or'height of a it the dnstep’ d provides restfuljwoman's hats or headdress and the SuUpLRLL. THE FC n a And 07 I impede does ¢ 1t rigid s the muscies hy allowing them frce- |diction that hats are going to take on : nereased width. Obvio we are domito. excr thus. prevepting or (0" wear Tonger skirts, even Af gorrecting weak arche we are not taking up with the fash- Sold i Washington onke by ion expeditiously, and long skirts de- mand wide ha And in Paris, where the skirts are many inches longer than they are here, hats are already assuming greater width. But it is quite con- ceivable that the milliners could launch a type of small hat that wom- en would find entirely in the picture with the greatly lengthened skirt. If we really are getting thef impulse for the new tendency in clothes from moyenage or remaissance sources— as some good authorities assure us| then the headgear that does | rease the apparent width of | 1d would be quite consistent. For during the greater part of those historic periods women who followed the fashion at all wore no brims to their headdress. Brimmed hats were | left to the less fortunate class of women who had to work in the fields. | The lady of the mlddle ages or the! early renaissance shielded the skin ! Caiilever Shoe Shop 1319 F St. N.W. Second Floor Osver Young Men's Shop 4 Mothers find that normally | S healthy babies develop steadily and consistentlyon Eagle Brand. Doctorsrecom- mend it for babies who are puny or losing weight—be- causeitis easily digested. It is pure and uniform always. Ways to Use Stale Bread. The economical housekeeper never throws away stale bread. For so many delicious dishes. may be made with 1 The following supper menus introduce some of thess: Ham ané Bread Dish Preserves Cocoa Delia’s Lemon Bread Dessert Ham and Bread Dish.—Fry slices or crusts of stale bread to a delicate brown in smoking hot bacon fat or beef drippings. Then lay these brown slices in a shallow pan and turn over them finely chopped caoked ham wiich you have wet to a paste with : ct milk and seasoned with pep- per. Sprinkle grated cheese over the top and. slip the pan into the oven until the cheese melts. Delia's Lemon Bread Dessert.—Put into a saucepan 1 cup of boiling water, the juice and grated rind of 1 lemon, % of a cup of granulated sugar, 1 ‘tablespoon of cornstarch mixed to a paste with % cup of cold water, and 1 tablespoon of butter. Let these ' ingredlents boil up together over a very hot fire until thickened, stirring donstantly, then add the beaten yolk of 1 egg, let boil up a moment longer, and turn the hot mixture over two cups.of stale crusts of bread which have been broken fairly small with the fingers. Mix well and bake in a moderate oven for 25 minutes. Beat the egg-white stiff, whipping into it 1 tablespoon of granulated sugar, and spread this meringue over the baked pudding just before serving. Slip the dish back into the oven until the meringue is delicately browned, and serve at onlt;!) (it ‘is almost as good served cold). Itis always ready. You can use a Vital anywhere at any time. It is economical. Costs nothing to run. Does not use electricity—creates its own power. It does the work. Gets all the dirt the first time over your floors. The first cost is the last cost. 1t Is built to last a lifetime, The Vital Sales Co. 204 District Nat’l Bank Bldg. Canned Chicken Soup with Croutons Cocoa Bread-Croquette Dessert It one well-beaten egg is stirred into either canned chicken or vege- table soup just before serving, the gdoup will make h ourhhln! and sat- isfying supper To make the croutons, cut allces and crusts of stale bread into small pieces and; which to make leavened bread—flour, —but bread is nevertheless one of if we consider the changes these tour HOME_ECONOMICS. BY ims. ELizABET ELIZABETE KENT. 14K &CSts., Phone Main. Wuhinnan, Bre C. An attractive p: to salee~ ‘men and women who are alive and energetic TAL AUTOMATIC VACUUM CLEANER, ‘THERE IS IRON IN SPAGHETTI ~—and Macaroni too, plus 1660 calocies.of cngymthepound. Four lnzredlents dre enough with water, a little sait and a little yeast the most complex of our cooked foods things must undergro to produce the finished loaf. Bread making as we know it in Serve other how [ leavened (lightened) bread depends o comcrdi "f“"fi and vl | upon the action of yeast. “This action gjl" 77““' Macasons md the process of alcohollc fermenta- y acaro Efl i east is really a mass o ny Noodics i i made)are easily digest- { plants—one of the® various micro- «d end naturally impare their energy quicker | scoplc varieties found in the air and -than the more caught and use man for his pur- the poses, or accidentally caught and de- | We all neéd irom, j st ol it dally, veloped in_ various ways, like the 'and we must haveir. Why nottake mold on’stalestoods. S = warm and sweed by eating Mueller’s Products,richinironand .| 11quid grows, reproducing 1tselt again lfll" in other food values. and again, and !eteg'lln‘"ln lx‘;u srowth . upon the sugar o! e liquid, produc- “All you need in a food” — |12 atcohol snd carbon dioxids. other simflar 'ermentations occurring in { Try a dish roday—Ask M'Wf" common 1ife are the acetic fermenta- tion which changes cider into” vine- gar, the 'lactic fermentation which turns sweet milk sour, and the buty- ric fermentation which turns butter rancid. Fermentation {s a term applied also | to the action of certain chemical sub- stances, not livin®, but produced by living orgamisms, called enszymes. Human _saliva, certain digestive Juices and grain contain these en- zymes, which alter the composition of u:me,I food substances, particularly starel There {s much to be learned still about ferments. We know how they act and under what conditions, hut not why. It is a singular fact that nrmnnuflon takes mu.-e withqut es- sentially altering the agent .that causes {t; yeast and enzymes cause fermentation. but remain After it. Yet in time the alcohol produced by yeast stops the growth of the yeast md kills it Raisin Tapioca. Cook four tablespoons of granulated | taploca in one pint of scalded milk for fitteen minutes, stirring until the i mlxtuu thickens. Beat one egg um 2dd & iittle salt, one te D{ l’"& -lemon rind and onc—Xourlh slowly. beating constantly. sugar; Add the hot ta Cook- lor e minutes, remove from the fire Add one cup of seving ;] and_cool slightly. BY ANNE RITTENHOUSE. EFFICIENT HOUSEKEEPING HE EVENING STAR, WASHINGTON D. C ’IUESDAY MARCH 14 1922. T Wear Big Hats of her face and neck from the rays of the sun by means of ingeniously draped veils and wimples. And when European. wom did adopt the hat with.a brim 16 was as a rather impertinent imitation of the fashions of their magculine betters! However, five hundred years' e perience has accustomed women to the " wearing of hats—at leaut the \yomen who follow the lead pf civil- ized Luropean usage. '+ Hardly —anything. .that milliness might do by way of sh-wng or, trim- RED AND BLACK 'GRAPES PRIM THIS LEWIS HAT OF SHINY BLA STRAW FA(.LD WITH RE ming hats would come as an ‘actual novelty. But even Parls has gasped a little at the tremsndous width of some of the very new hats that e tend far beyond the line-of the shoul- der at either sid, ‘The hat shown in the sketch is from Lewis and is certainly not unique in its size. It is in striking contrast to anything that Lewis. was putting out a season ago. It is of shiny black straw trimnied with red and black grapes. Large grapes, especially red grapes, used on BIICK "hats or black | grapes used on red hats have already been seen enough to be chassed in the catego! of the things “they are wearing" in this country. It is the red facing of this Lew model, however, that is njost original. and no one short of a Lewis would dare to offer ®o broad an expanse of so brilliant a hue for the background of a woman's face. KIRKMAN. | | turn these into a hot frying pan in | which plenty of melted butter Is sizzling. Fry well on one side, then stir up the pieces so as to turn them over to brown on the other side. Or, "if you prefer, you may saturate the bread cubes with hot melted but- ter, spread them on & ple pan, and slip’ the pan into a hot oven;. they will soon brown richly. Bread Croquette Dessert.—Put into Baked Apples © Comr Flakes Ham Cream Toast Coffee LUNCHEON, |, Sardine and Lettuce Salad Plum Preserves Crackers DINNER. Cn.m ‘ot Celary Soup Wi ans Breaded Veal cutiet Spinach Puree Potatoes Fruit salad Cofteo 1s now comsidized a anced foad,. and/ erly made. Anyiay, and here it is in some unusual gulses. Apple and Rhubarb Pic. Use an equal quantity of rhubarb and apple. Wash the rhubarb, strip off the skin, and tut in thin slices: The apples should be -pared, cored and sliced. Line a ple plate with crust and fill with th hubarb and three- a:few tablespeon of . _Cover ‘with an upper crust. Wet’ the edges of the under crust and cut a few small ‘gashes in and near the middle of upper crust, and lay it over the pie; press it gently to the edge of the under crust and cut off the overlapping .portions. : Be sure that the edges ure well pressed together, so the juice will not escape. Crunberry Ple, Cook cranberries until water to cove . turn into a deep pie-tin lined g00d pastry and cover with an upper crust or with crosshars of pastry. .Bake in a moderate oven. Rhubarb Ple. Trim and peel the stalks, cut into inch lengths and pack-in a'deep pie- tin lined with good v Sprinkle with salt and nutmeg, dredge with flour and add a cup, of sugar and half a cup of water. Cover with a top érust, gash and bake. Lemon-Rainin Pie. One cup of cHopped Taigins, sceded; the juice and grated rind ‘‘of one lemon, one cup of cold water, one tablespoon of flour, one cup of sugar and two tablespoons of butter. Stir lightly' together und bake with up- d under crust. Apple Custard Pie. Line a pie tin with rich érust, fill with sliced apples, sprinkle three- fourths cup of sugar and a little cinnamon over them. Then beat one egZ in & cup, add a little sugar, fill cup up with milk and'‘beat. Pour this over apples and bake thirty or forty minute | soft, ' per an Indian Cocoanut Pudding. Heat one quart of milk to'the holl- Ing poimt, add onecup of corn -meal, stirring constantly. - Co fifteer minutes, add on 8irup, one teaspoan of salt. one-mair’ | A saucepan two cups of stale bread crumbs, one-half cup blanched and chopped almonds, one-half cup of sugar, one teaspoon grated lemon rind, one tablespoon lemon juice, one tablespoon melted butter and one cup sweet milk. Heat this mixture after stirring it well together and let it boil up for a few scconds; then re- ‘move the pan from the heat, stir in the yolks of two beaten eggs and set aside to cool. When it is cold, form it into six croquettes. Brush these over with the unbeaten egg Whites, foll them in fine bread crumbs and fry in smoking hot deep fat until a delicate brown. Serve with a sauce made by boiling together till thick one cup- hot water, one-half cup sugar, one-half teaspoon vinegar and one tablespoon cornstarch mixed to a paste with cold water; remove from fire_and add one tablespoon butter and one teaspoon vanilla. pleasure; youll find is few, Coated, Sanitary Wrapper ANCRE With the Gonnuine Roguefors /Zavor CHEESE Made by SHARPLESS, Phila.ssn Only the tender top leaves of tea plants carefully chosen and knowingly blended could make a drink so delicious and so refreshing as Tetley’s Orange Pekoe. Tetley’s Orange Pekoe In 10c, quarter-pound, half. pound and one-pound packages. TETLEYS DYED HER FA -~ ALSO A SKIRT Buy “Diamond Dyes”—no other kind—then perfect home dyeing is gununtoed Even if you have never before, you can turn your worn, shabby dresses, skirts, waists, ntoek. ings, coats, sweaters, - draperies, bangings, everything, into new: by- Diamong Sourness “Pape’s Diapepsln" correct AH&y,Ahw. regulaung dxgediqn and making sick, uputlhmuhfledfine_ Makes good TEA a certainty DED SWEATER ANDA DRESS following the simple directions in every age of Diamond Dyu. Just tell your druggist: whether ‘the material you wish to lk, or whether it or mxxed goods. never streak, spot, fade, or mn. is wool or Heartburn . Palpitation Lifew. &ble?s of harmless, plelsant J cup of shredded coccanut, one-fourth | - teaspoon of cinamon and one-fourth teaspoon of mace. Bake in 4 Greased pan in a moderaté oven for 1\"0 hour. Vitamines? Proteins?’ Fats? Whatever youneed and want most in food for health, strength and WOMAN’S PAGE. or a'day in water for six or eight weeks. QUESTIONS AND ANSWERS. drop of tincture of fodine twice Dectors. Is it true that Goctars do not pre- scribe . the nu.n‘h usp. Of mtnute Jodins “or :lolides as a e of . golter in;goltrous sec- country, because they ant ‘the: cases of gpiter to develop fully. Andijflyi Anors ‘ork’— G aYever ‘course or.posi- |* tion & dogtor uku’{n these matter: Some ONé:ta Aure to cry “mercenary. An_ekcellent way to ' prevent goiter and other conditions. due to fodine de- ficienay {8 by uising for table salt any 5 plé=enlt !Rllch sodium fodide has been’ Id d in one 'i,{‘"’ ‘;‘:’ PERSONAL- HEALTH = SERVICE "By WILLIAM BRADY; M. D. Noted Physician and “Author. ", Baby Swears Off. You teach that oocoa is not good for young children. My baby, aged twen- ty-six months, has refused to take iany milk or the past year. He will cat’a little on ;\U cereal, but that is nt' L aried putting cocoa ‘with his milk, /and ne Fewo or very night, and that is for his-supper. I use cocon, two Leaspoons glass of boiling water 1o two and ovne-half k. I do not boll it, but Will it hurt him?— (Vlr! H. B. N Answer.—Perhaps the baby would take the milk as well if you used one. and | caramel (burnt sugar) instead of raw one-h f lofllu.m |0d.|fl. to | sugar to flavor the milk. Cocoa ftsell e Dound Heran individusl who | sl certain amount of food value, already shows a tendency toward thy- |-though thiS i insignifieant 1t wtim . rold_enlargément. much more fodine nlntes the mervous system and the should be used—about.a ‘grain each 'kidneys, and bedtime isn't a good day for perbaps six or' olxl;r weeks: Lune 10 d0.ihat in the case of & ohild. 5 reasons why mothers buy HICKORY GARTERS for children ’ D tended. . That is the seat of George's trouble. IHe distends that stomach altogether "too ‘often. > If The” 'would care to remain with, us yet a little while he had bétter bresk-himselt of the _distending habit, for .jt will be the death of him before long. I don't like to 'be hwrd on ‘a feilow,” but Georgg ought to Karell three days a week. I'll be glad to.send George or any of my readers the Karell regimen for welght' reduction ‘upon ‘request, provided, of. course, the inevitable stamped” envelope - is inclosed for| repl. g A Sermon for Stouts. * A reader whosa front, name is George “contributes the text for to- day's sermon, stout folks. I suggest that the thin folks skip this column today. "l am a man fifty years of age, welghing 220 pounds ‘and .troubled gréatly with my stomach and diges- tlon. My stomach becomes distended and I feel a pain in the vicinity of" my appendix. 1 feel sure it is refuse that'is crowding the organs. I am five feet. and nine inches tall. What do you think of.abdominal supporters George ——) 1 shill endeavor to point out-the Droper procedure, and ' then let:us hope George will do it. One of the hardest physiologicat principles for the laity to srasp is that neither. health nor strength nor yet endurance may be increased one iota by eating more than enough to maintain. normal weight. The slm- ple truth is that all three of these desirable endowments are Impaired or diminished by even moderats ovet- eating. = Another George who discovered these things for himself had made great progress by the time he.reached the age of -thirty years, he waelghed 448 pounds ap¥ was very In- active and puffy. Then he acquired a bit of horse sense, cut down on the fecd, reduced himself to: 150 pounds. wroie a classic on health and lobg life and actually did survive seventy. two years. Unfortunately George Cheyne's book is out of print now. 1 remember when. 1 was a voung doctor and in my prime I used to treat my.horse toa well—gave her what the farmers along my “ride” all diagnosed at sight as ‘“too .many outs.” Nearly killed-the poor.horse with. misapplied kindness. She grew fat and short of breath and logy and clumsy and her fine coat 'suffered from the overfeeding. But that was because 1 lacked ®ood horse sense. Nobody who knows anything about horses would overfeed 2 good horse th. way. -Horses arc generally better noug- ished than humans. People who own horses have -more regard for the proper nutrition of their horses than they have for their own nutritfon, in meny cases. I don't know whether George owns a horse, but it is quite evident that George needs some aid from a good veterinarian, as I re- ceived from the one I constilted about my_horse. There is one great truth in the text George glves us today, where he speaks of his stomach becoming. dis- oportlon of elastic 2. H’Sh&, q“ahgn‘wm and webbing, thoroughly 3. Thepm.buckleandclaspate-baolum]ympmi 4_ Em'amngpm. Cannotbxukotbend. 5 mfl&“ y adj! prevents broken : 25¢ and up ; ‘depending’ upon 'style ind size, A.STEIN & COMPANY Makers of PARIS GARTERS for Men CHICAGO NEW YORK v Rl 205 o vq?- A Woman’ Right to Know the Truth about Maltresses BUYING mattresses in the past has been prettymuch 2 matter of assuming that all’s clean that looks clean. Sometimes that was true—but often nof. And itisyour right to know the facts. Many 3 woman has bought a “new” mattress filled with old,.“renovated” material. Shocking to think about. Unsafe to'use. That's ,why Simmons has taken such an uncompro- - mising sund for oslj clean, new, sanitary materials in A Service due the - ' American Public Today Simmons can give the publica complete sleeping unit. Beds, Springs and’ Maresses, each built to fit the other—all buils for slsep. Inthis ‘wyyousecurearssl g, fay g sfindaxdof unquestionable purity is esub- Mm“m”. luhed. The Simmons Label on a mattress can be relied upon to identify mattresses ofpure, fmh, new hpof: or cotton. . Built for Sleep.. Each mattress delivered ina scabd carton yoll —unhandled, clean, samitary. . ~SIMMONS COMPANY NEW YORK - ~- ATLANTA + OHICAGO P g T R T e S sricamasnserdzia