Evening Star Newspaper, March 22, 1922, Page 21

on pancakes, biscuits and corn bread. That's Karo Syrup. And for children, Karo on sliced bread —aperfectspread. Ask your gro- cer for Karo—highest quality, full weight cans. Very economical. Baked Beans made at FREE & &= Refining Co., Dept. A, Argo, lil, . THe!popular-flavor-of sweet sugdr cane makes it i " iked the'more ‘it'is used “American Sugarl!efmmg ompany - Granulated Thblet, Powdered: € : “ Golden Syru NOTHING TO DO BUT FRY! Allprepared. The bother removed. A can feeds 3 people. Costs much less than meat or eggs, 20c a can. All Prépare ? Decorative Value of Unbleackied Muslin. The following interesting letter came in this morning’s mail: *‘“My husband and I and our little girl live 1in a very modest home, but I do long to have things pretty. I have a mag- azine which shows pictures of over- drapes in the windows of a bedroom of cretonne. But when I priced cre- tonne in the stores I found that a really good quality of it—the kind that would not fade after the first washing—costs anywhere from G50 cents a yard to 75 cents. I cannot afford to pay more than 25 cents a yard. Is there anything 1 could get for that price that would be as pretty as cretonne?” My answer to this letter is: “Yes. Get unbleached muslin for the over- drapes and sew bands of bright cre- tonne at the bottom of each long side piece and on the short ruffle or valance that runs across the top of the window."” For, luckily for most of us who cannot afford expensive things, a new and economical ldea has taken root in the minds of interior decorators; the idea that unbleached muslin is an art material! They maintain that LISTEN WORLD! BY ELSIE ROBINSON, An' right now we’re going to talk about this business of taking off hats in elevators or giving up seats to ladies on the street cars. It is gen- erally conceded that such acts indl- cate a chivalrous attitude toward the ladies, and the advocates of chivalry bittedly deplore the hatted head and the seated seat. My opinion is that the agvocates of chivalry had better take 'a cold shower and snap out of it! 3 I. too, believe in chivalrous atfi- tudes and marks of honor. But the est mark of honor, to my mind, w A man can give a woman is to_treat her as an_equal. None of this pedestal stuff. I would feel much more honored if a tired man would ask me to help him carry his bundles than if he should take off his hat in the elevator in which we are riding. There's infinitely more freedom, dig- nity and true comradeship for me in sharing fifty-fifty with a man on amusement expenses than in all the| knightly jousts that ever kicked up the dust in honor of some fair lady’s | glove. I would much rather stan while a busy man tells me of h work, though he does it with a clgar! in_his mouth and his coat off, than have hint “honor” me by giving me his_chair while he inwardly curses at the interruption. And why, in the name of common sense and fairness, should the aver- ‘nge man give his seat to a woman in the street car—provided she be neither old nor infirm? Does a _man not grow tired as well as a woman? He does. Doesn't he have backaches nd hcadaches and . heartaches and allen arches just as frequently?. He does. Can't the average young per- son to whom he is supposed to give that seat outdance him and outrun| him? She can. Can't the average dowager outeat him and out-window- shop him? She can. Then that's that. What I want are the tokens of equality. " I don’t give two hoots for| the politeness that's handed out to me because I'm a woman. But beau- tiful to me as a sunrise and as full of goldén promises are the indiffer- ences and rudenesses which I encoun- ter as a fellow worker. = e Cocoanut Bread. Scald one cup of milk, add one tea- spoon of salt and cool until luke- warm, Add one yeast cake dissolved in a litfle lukewarm water, mix and then stir In two-thirds cup of grated cocoanut and one and one-half cups of flour, beat until the mixture is smooth ‘and fres from lumps, add about two cups of flour or enough te make a dough that can be easily handled. Knead uatl smooth and elastic, let rise until doubled in bulk, shape and place in a greased pan. Let rise again until doubled in bulk and bake in a moderats oven for about forty minutes, —_— « Sash ends, pointed panels and pointed breadths ofttfmes touch the floor, where the hem of the frock itself would not dare. the color of 'unbleached muslin is restful to the eye and harmonizes with any other color perfectly, and that its more or less rough and rug- ged texture has ‘a decided “tone.” “The cretonne idea has been over- done,” say these prominent 8ecora- tors, “and too much cretonne in a room is worse than none.” This is undeniably true. I know a woman whose bedroom was over- decorated in just this way. She had peacock-blue ‘cretonne as overdrapes. as a bed cover, as covers for bureau and dressing table, as seat and back pads in a willow rocker and as a door curtain! This woman. felt that -she had let the cretonne idea run away with her. It began to.get on her nerves. Final- ly she asked me if I would come to her home and tell her what she should do about it. It is not expressing my feelings too strongly to say that I recoiled on the sill off her bedroom door! Then I sat down in the room and we began to make plans for remedying the trouble. I suggested that she .substi- tute unbleached muslin for some of the cretonne. For instance, the all- cretonne bed cover was to be sup- planted by an unbleached muslin bed cover with slit corners (as the bed was a four-poster), and a four-inch wide band.was to be sewed onto this muslin cover just at the top of a four- inch wide hem that ran around the three sides that hung down. A long strip of the muslin was to cover the two pillows and be finished at either end with a three-in¢h strip of the ‘cretonne put on at the top of a three- inch hem. > Then we decided to have unbleach- ed muslin covers for the top of her bureau and dressing table, each with a three-inch -hem and three-inch band of cretonne at its top. The door cur- tain was next condemned in favor of an_ unbleached muslin curtain with a five-inch wide band of cretonne at the top of*a five-inch wide hem. few days later I again called upon my friend, and the bedroom was delightfully changed! She had car- ried out all our plans and the effect was most decorative and restful. So my reader friend who wrote the will be much more satisfactory than putting up a cheap grade of cretonne, which, as she herself says, will run at the first washing. ~Unbleached muslin_is about 20 cents a yard in most vicinities, and that is within the reach of us all. Let us hope that economy may be combined with good taste in many other ways about the homie in the future. EVERYWHERE. above quoted letter need have no hes-| itancy in putting up the unbleached; muslin curtains 1 have suggested. This | Look for the picture of this quail on the wrapper of every roll of BOB WHIT You get a lot for your money when you buy BOB WHITE—the BIG Value, National Standard Roll. The price and the Quality never change. 5¢ and 10¢ a Roll. Sold ASK for BOB WHITE A. P. W. PAPER CO., Makers, Albany, N. Y. Training the Eyebrows. I wonder how many women koow that brushing the eyebrows every night and every morning will make them thicker, will make them a bet- teryshape and will give them a most becoming luster. Nothing could pos- sibly be uglier than dry, colorless, dusty-looking eyebrows, whefe the hairs grow in any sort of direction carelesaness. A small, fine toothbrush, preferably a child’s toothbrush, .is just as good for this purpose as the expensive eve- brow brushes for sale in the beauty shops. If the brows are thin a drop of almond ofl or olive oil or even a little yaseline should be rubbed into them”’ before brushing; then they should be brushed so as te form a smooth and nicely shaped line, with the hairs growing together to em- Dhasize the arch. If there are a number of coarse, long hairs that will not respond to the brushing run a mucilage brush over the brows at night, draw the hairs together into the proper sort of arch and let the mucilage dry on. In the morning this will wash off when the face is washed. A month or so of this treatment will train the coarsest eyebrows into a well defined, nice-looking shape. i Eyebrows are easy enough to treat, for it they are too thin ordinary hair tonic can be used on them. Care must be taken, of course, that whatever tonic is used is rubbed only ‘into mel Miss Curtis’ Daily Suggestions Dessert for Tonight Chocolnte Pudding 1 cup bread crumbs, 1 pint milk, 1 egg, 18 cup sugar. pinch salt, '134 teaspoonfuls cocoa. Heat milk and cocoa. . Flavor a. Bake in hot Serve hot with sauce of thinned SNOWFLAKE " CREME. For syle in Washington i ei) Pt procecs: CURTIS MARSHMALLOW In Cans, 15 & 30 Cts., at Grocers' TOILET PAPER and the whole effect is one of extreme ‘\, Vera: Bathing the eyes in weak salt _BY EDNA KENT FORBES. eyebrow -or in a thin line extending slightly from the end of the eyebrow. If tonic is rubbed on in haphazard fashion it will encourage the growth of hairs outside the proper line of thednrch and do more harm than good. Cupid: A pufty condition around the eyes indicates that either the liver or kidneys are not functioning health- fully. Consult the doctor. Reader: Electric needle treatment will destroy this superfluous hair. water will strengthen them. If you need a tonic for the lashes I shall be glad to mall you a formula on re- ceipt of @ stamped addressed en- velope. Miss Blonde: A daily hot bath will tend toward reduction, but in order to lose "thirty pounds you should make a study of dlet, as it is through this treatment you can regulate the amount you shoula weigh and also retain your health. Constant Reader: You will improve your hands by massaging them daily with a nourishing oil or a skin food. Build up your system also, as very thin hands show there is an anemic condition. Olive Sauce for Steak. Melt ofie tablespoon of butter, add one tablespoon of chopped carrots and one tablespoon of chopped on- fons and stir until slightly browned. Add two tablespoons of flour and SIMON Mass, . Gradually add one and one. cups of brown stock, a small piece of bay leaf, one clove and-salt and pepper. Cover and sim- mer for twenty minutes, then strain. Pare eighteen olives from the pits after soaking them in hot water for twenty minutes, cut in long spiral pleces, boil in water for ten minutes and drain. Stir, into the strained sauce, heat to the boiling point and serve. —_— Many street frocks. are made of gay printed foulards; if a cape of foulard is worn with the frock it is lined in plain color. There is a distinct of *‘ Salada.” BLACK TEA Rich, Sati: isfying Flavour. From the, & COMPANY 362 Flfih'Am,,. New York Lever Bros, Co., Do you drink "SALA OR JUST TEA? Fresh Fruit Mold. . Mix three tablespoons of cornstarch and one-third cup of sugar with two beaten eggs; scald two cups of milk and stir_ it slowly into the egg mix- ture; return to the saucepan and cook, stirring constantly until thick- ened and smooth; then continue cook- ing for ten minut longer, adding one teaspoon of vanilla, one teaspoon of lemon extract, and a little salt; pour into small molds rinsed with cold water and se! ide to cool: turn out and surround with two cups of any fresh sugared fru difference, in favor MORRIS _ Supreme Ham A perfect flavor! Serve Morris Supreme Ham this way dish. Supreme Eggs. e some time—broiled and with hard-boiled eggs. It’s a delicious MORRIS & COMPAN Packers and Provisioners garnished Like many other Morris Supreme foods this ham bears the famous yel- low and black label —as do Morris Woolens stay soft and unshrunken <washed this way ' —say makers of Ascher’s Knit Goods READY- TO-FRY Yes, Gorton’s 'OU can now have delicious fish cakes as often as you want. No bother, they'’re all prepared. No mixing, peeling, soaking. Nothing to do but fry. Just open the enamel lined can of Gorton’s Ready-to- Fry and patinto cakes. Fryin sizzling fat to a rich brown. ‘Treat the family to an appetite surprise. Would you believe such flavor could come from a can? Tasty, tender white cod blended perfectly with crumbling, flaky potatoes. Father, mother, the kiddies—everyone likes their deep sea flavor. Serve Gorton’s Ready-to-Fry often. Much less ex- pensive than meat or eggs. Ordera couple of cans from your grocer today. Gorfon's=7, Cod Fish Cak From the Gorton-Pew Fisheries, Packers of Gorton's Cod Fish— - Gloucester, Mass. Beat three eggs with- add one tablespoon- fal of Lea & Perrins’ Sauce. Itgivestothis homey dish a new ap- pealtoappetite, Vary this with chopped ham or mus| We’mghdwue'dm the safe-and geng, way mhu.nmngd"mfi&m‘b"‘s No Bones LEA=PERRINS SAUCE Experienced Advertisers Prefer The Star J :