Evening Star Newspaper, May 12, 1922, Page 36

P S e et iy h 4 L3 £ A model { Bossy Brown ‘ LOW HEEL Calfskin Oxfords , 2 SPRINGTIME walking oxford of light-weight calf- . with the new low collegiate leather skin walking heel . . . r general wear. SHOES OF THE BETTER. KIND FOR MEN SWOMEN 314 7TH STREET N.W. a wonderfully good-looking eceived by cans containing syrup that might look in color and appear- ance like Karo. Look for the bull’s- eye for original Karo Quality. There is no substitute for Karo— it’s the leader at leading grocers. A treat for tonight— Popcorn Balls and Fritters After the corn has been popped, take from th.c quantity any uncooked or artially cooked grains, being sure to Rave oaly fine, large, aro, Blue water. e hot. Poveorn wii b to handie, buster the ?Jludm-semm-m‘:-n-. T make popcorn fritters, form mars To make poncorn Fritter. form {{ W ‘-\ M| S, [|| A 1| {1/ M Il {m| I} I Iy buffy ones. To ready to pour over the soon as cool A RELISHING BREAKFAST Whiff that taste-tauntin, fragrance! Breakfast . deli- clousness that < Lfle and evi slice of LOFFLER’'S BACON. Special curing in our model plant keeps all the taste qmfifla in and adds that particular flavorousness that is found only in ' SPRING VEGETABLE FEASTS AND NEW WAYS OF COOKING Skillfully Used When Fresh, May Be Made| to Eurnish Larfge Part of Three Meals 1 } of Day-at This Season. Put a large spoonful of 7 Do vow use each vegetable as'it,all again. comes in season, when freshest and |butter in a fi g pan. When hot it o {put in the mixture and fry for five Teast expensive? Skillfully used. fresh {yiyytes. Fill into the shells, sprinkle vegetables may be made to furnish a |the top with buttered bread crumbs large part of the three meals each |and bake for twenty minutes , i Eggplant With Mu day. The lessened need at this time | o VENRIT, T DU ; for maintaining the body heat permits | eggplant until tender. Put a layer lighter bill of fare, but this bill of of mushrooms. then one of exgplant 2 into a deep baking dish. so alternat- fare must be more stimulating, both |, ” i1 flled. Add & rich cream to the appetite and to the digestion.|sauce, dust the top with cracker| Nothing can meet this requirement as | crumbs and hake for half an hour in well as green vegetables and fresh|® Moderate ovem, browning nicely. Eggplant Pat fold some e frults, with which the markets are fill- { ,, EESDIADT Battics —Nold S0 e | ed. Thelr refreshing acids tempt the [ to hold in shape for paities. Dip in appetite. Their varied supply of min- eral matter ia needed for maintaining | the alkalinity of the blood. Their egE, then in flour, then egg and last | N cracker crumbs. (Fry in hot oil or t | String Beans With Pork.—Prepare | large proportion of fiber gives the needed ballast and stimulus in’ diges- tion, and the water contained in them is_healthful. a quart of string beans. Into a very hot pan put half a pound of salt pork. As it melts and browns, put in the beans, xtill moist from washing. Turn ‘The strongest stimulus to the appe- [# few minutes until browned, cover | tite comes through the senses of | lihtly and cook slowly for one hour. | sight and smell. For this reason an {attractively laid table. containing a vase of fresh flowers or templing fruit. will do much to arouse antic To Cook Left-Over String Beans To each pound of beans allow o pation and stimulate the appetite for the coming meal. ablespoonful of lemon juice and a | little salt and pepper. Cut the beans into thing shreds and cook them in | faxt-boiling salted water. When they > are tender, drain off the water and Vegetable Dinners. dry lighuy in a cloth. Put them T. a frying pan and toss them gentl Caulifiower with Cheese Sauce. it over the fire until they are dry and Asparagus Tips with a Border hot. Then add the butter. pars- o Corrots: {lex. lemon juice, and a seasoning of New Potatoes and Gree: salt and pepper. Together and Dre Cucumber Recipes. Melted Butter. cumbers Creamcd with Peppers. New Beets Served in Spiced Vinegar and slice thick three cucum- Lima Beans in Cream. bers. and mince one pepper and three Tomatoes Stuffed with Celery {sweet peppers very fine: let the Nuts and Served in a umbers stand in ice water for thir- Bed of Watercress with Mayonnaise. |ty minutes. Drain. place in a sauce- pan with the minced peppers and . cover with bofling water. Add the Molded Spinach. butter, pepper and salt to taste, and Potato Balls Sprinkled with boil for twenty minutex, letting the Cut Chives. water cook away. Drain from the Beets Cut in Fancy Shapes. water onto buttered toast and pour Broiled Mushrooms a white sauce over them. Flowerets of Caulifiower. Cucumbers Stuffed with Peas. Peel four medium-sized cucumbers " cut in halves lengthwise. Remove Sweet Peppers Stuffed with Ham— ! {0 (Joq¢ r,p“f B ANing of one Take onme dozen sweel DepDers Siijcupful of minced chicken or veal, two off the tops and remove the seeds.|yy)jespoonfuls of cream, one table- Chop the tops and mix with two cans | (SOESPRORRE, OF Freain. BO5 (RN of potted ham and one-half a cup of | jargley minced. K.l and bake, cov. rolled crackers, then divide this mix-|ered, for half an hour, rded by ture into the peppers. Cover the 0D, ne cup of white stock. Uncover, with cracker crumbs, dot with butter, [y P OF, WRIR BOCR: e | place in a buttered pan and ba | iy e v B 1 one-half an hou ] | 3 Lhour: e , Cucumber _Gelatin—Put _into a Peppers Stuffed with Veal or Chick-} aucepan half & cup of water, \hr#P{ en—Take some large. green peppers and soak them a few days in salt an Peas Cooked ed with and Chicken.— | tablespoonfuls ‘of vinegar. three cu-| umbers. pared and grated. and a ta- | ble: onful of gelatin. k until the gelatin is dissolved. Season, add | a few drops of green coloring and| strain into a mold. Garnish with parsley and sliced cucumbers. Serve with mayonna napes of Asparagus.—Take some} slices of bread about two inches thick | and stamp them with a biscuit cutter. coop oul the centers to the depth of an inch, leaving the sides and bot tom firm. Pour over them half a pint of milk, to which a beaten esg has been added. Dip in boiling fat and brown. Drain on %oft paper. Cut some tender asparagus in pieces of Fequal size. Wash and simmer in water, changing the water constant- I¥ to make them less pungent. Cut out the vein that makes them so hot and stuff them with finely veal or chicken, butter, a little o some sweet herbs and breadcrumbs. fry them in but- Serve with a rich bravy. Uses of Eggplant. Eggplant Stuffed with Green Pep- per and Tomato.—Halve a large egg- plant and scrape the shell of all meat. . Chop fine one onion, a bunch of parsley, one green pepper and a large tomato. Add the.eggplant and 2 oup of chopped boiled ham. Chop ter. By William Brady, M. D. 3 Noted Physician and Author. | Intermarriage_has alwayvs proved a The Demon Bather. | bad policy.* The offspring are less Sanitary engineers, @as they are|likely to be normal than would be wont to call themselves. and just|the children of unrelated parents, plain black-mustached plumbers are!hut there is no particular tendency !rltvl:lllly :lrne-‘ifllhn'lmihwl_w,ill gain | toward deformity in consanguinit nothing by reading this.article. As one smarting victim writes E The Egg Treatment, ne would not care so much about | Kindiy tell me if using an egg after how many baths these bathing flends | WAshing the hair is good for the hajir. took each day it they would only |Do you think it keeps it yellow?— brag less about such feats. But they | (W. S) want to apprise the whole world of | Answer—Perhaps that explains why the sccomplishment, and incidentally | most actors have such fine hair. T to try to make the other fellow |really don’t know what special pur- feel like a pig because he doesn't [pose egg, externally applied. has in re to wal- | hairdressing, but 1 know it doesn't One of my|do the hair any good. Magnes! 3 | Please tell me the good effects-and i 1 4 T | bad effecis of eating magnesia. imperils his own hygienic told by, o istence by indulging in bui iwo a day. | ¢ weslk 1 may remark entre nous that b of these fairly daft bathers were| brought up. and brought up well, i a village where no bathtubs iknown and where mother’s washtuh | did yeoman service Saturday night But Tl swear that my two clean associates tell me an average of tw and a half times a_day how often the: 1 practioally have i q { one physician | two { cakes a Answer—It is a comparatively | harmiess anti-acid. and when the | stomach v acid the magnesia has & mi ative effect. ADVERTISEMENT Found--A Real | Hair Saver and | Beautifier Parisian Sage Quickly Makes Faded, Dry, Wispy Halr Lustrous—Soft, Fluffy and Abundant. baths a week. I am clean alck of it. I can essure you that my own prayers of gratitude will ascend with those of thousands of other sufferers in your behalf for your efforts to dis- courage this bathing in publl About 10 per cent of the equu' surface of the body of a dirty per- son needs washing as often as once ® day. The. hands of most of us| should be shed with soap and | water at least thres times a day, al- wi ‘before eating anything, always upon returning home from the movies or work or play or school or church or any place whers the hands may have come in contact with other hands or surfaces or objects possibly iled or contaminated by other per- sons. ; N It the black-mustached fellow would devote his energy and enthu- siasm to the wholesome business of exploiting suitable facilities for hand cleansing in lunchrooms and restau- rants—many of which provide no such facilities yet enjoy the approval of the health euthorities—I, for one, ‘would break my rule and come out flatly for personal cleanlines: I say about one-tenth of the body surface, particularly opposing sur- faces of a dirty person, needs almost daily washing. Who doesn’t know what I mean by & dirty person? All of us who wear excessive clothing are dirty peérsons, The excessive clothing prevents the riatural cleans- ing of the.body by the air. As a sur- face-cleaning egent. oxygen is na- ture’s own Soap, but the trouble is our superfluous or éxcessive clothing does not permit this to do its work. | Let some of ‘these demon bathers leave off their macerating, suffocat- {ing flannel shirts and other conven- 1t yonr hair is falling out or Yon are ! troubled with_dandruff or itching scalp, e Parisian Sage dal % and will_surely be surprised to see how Iy it stops falling bair and removes xign of dandruff and ifching scalp. tefore golng to bed I rub a little tato my scalp.”’ saya soft and flafy hair is greatly admired. “This keeps my hair from being dry, faded or scraggly, helps it to retais its natural color and beauty, and makes it easy to arrange.’ Heautiful, soft, glossy, healthy halr, and lots of it, is a simple matter for those who use Parisian Sage. Th delightfully _perfumed invigorator 1s sold by P t all drug and g9 om risian 8i he money-back guarantee printed on evary Dottl tional appurtenances and, they won't inal i [l IS S SR Ay e e o e ot coohngomtmenfand veterate tub porpoises go for years with nary a wash of the square foot of surface between the. shoulder blade: Bathe if you must(y) but don't boast about it. X ; QUESTIONS AND ANSWERS. Seeond Cousins. xualytoll-ormu-vmunufm ond cdusins marrying. l:&tnu the _are ag & ruls e bandage lightly. Health and Thrift in the Ho . the water boil away toward the end ‘Bins to frizzle. salted water until tender, .and drain. Put a heaping tablespoonful of but- ter into cepan with a tablespoon of flour, thex add & quarter of a pint of water in which the asparagus was cooked. Let come to a boll and add the asparagus, the juice of a lemon and a teaspoonful of finely chopped parsley. Fill the canapes with this. Arrange on a platter and garnish with cress or parsley and sliced | lemon. Caulifiower and Beans.—Take one caulifiower, one pint of butter beans, ne pint of white sauce and grated heese to taste. Soak the beans over night and boil until perfectly tender in just water enough to cover. Let of the cooking and salt to taste. Put the cauliffiower in a little bofling wa- ter, boil - gently for about twent minutes and break into small spri Mix the bears and caulifiower gentl together so as not to mash them. Turn them into a buttered earthen- ware baking dish, pour over the pint of white sauce. add a_generous lay of grated cheese and put into the over to brown. Just before taking from the oven add a teaspoonful of tarragon vinegar, Green Pea Timbales.—Press one pint of cooked peas through a sieve, add four tablespoonfuls of milk or tock. a‘*few drops of onion juice, the whites of three eggs beaten stiff. a seasoning of salt, pepper and red pepper and a few drops of green vegetable coloring. Press into well- buttered timbale molds, set in a pan of hot water, cover with buttered paper and bake until firm. Unmold and serve on a hot platter with white sauce. Garnish the top of eacn Um- bale with parsley. Browned New Potatoes—Cut some new potatoes in halves. Placs them in & pan with sufficient butter to fry them. Add salt and pepper and a few drops of water 1o create a steam, o%s them more quickly and tceps them tender. Fry brown on e side. then on the other. Turn with a knife and do not prod with a fork or they will break. keep the pan lid on until you wish to brown the potatoes. Another method of ¢ ng them in similar manner is first to fry an onion in the I»u'l(-lh[ then {ry the potato Spinach and Ham.—Wash one peck | of spinach thoroughly and cook in a{ steamer until tender. Place in aj chopping bowl and chop fine. Add salt and pepper to taste and two ta- blespoonfuls of lemon juice, with one- half a cup of melted butier. Place one cup of lean cooked chopped ham in a frying pan and heat until it be- Add it to the spin- nd pile high on a round Garnish with hard-boiled ach, reheat platter, —This Is an eco- nomical way of cooking mushrooms, for all the staiks can be used and the sauce makes them go farther. 4 half a pound of mushrooms, three-fourths of a pint of milk, one tablespoonful of flour, one table- spoonful of butter, some salt, pepper and lemon juice. Peel and stalk the mushrooms.” wash them quickly and examine carefully. Put them . in a saucepan with the milk and let them cook gently until tender. Mix the flour fmoothly and thinly with a Jit- tle cold milk. then add this thicken- ing to the mushrooms and milk. Stir gently until it thickens: season with sait, pepper and lemon juice, and I ished with fried In a few minutescan be transformed into Chicken i la King, oranyone of adozen appetizing dishes. Tasty and ‘Wholesome The first preparation o kind to be packed in tins. For home use and for outings. TEA Tea Drinkers Enjoy It Because It Has Such A ‘Wonderful Flavor McCORMICK @& CO, Baltimore, Md. MAYONNAISE T is possible to pay more, but it is im- possible to get a better Mayonnaise than Easton’s. and ~ boils Fleischmann’s fresh yeastcorrects the cause A well-known skin specialist says that pimples are “signal flags of dan- ger” often indicating errors in diet. Indeed pimples are so frequently associated with faulty habits of are caused by errors of diet Thefamiliartin-foilpack- qfivlfln:,vdb"’l:z-l eating and improper digestion that the first thing to do is to see that fs the only form In which our food is right. ¥ :fl Sk Fresh yeast is a wonderful corrective food for these skin disorders. Fleischmann's Yeast is rich in the elements which improve appetite Physicians and hospitals all over the country are recommending Fleischmann's fresh yeast for pimples and boils. It gets right at the ‘basic cause of these complaints. Eat 2 to 3 cakes of Fleischmann’s fresh yeast daily before or be- tween meals to keep your skin healthy. Place a standing order with your grocer. BUY BY NAME i MEADOW GOLD Spread It On Thick Largest Producers of Fine Butter in the World : The butter with a NATIONAL reputation for quality is sold only in triple wrapped and SEALED packages. We have equipped our own building in Washing- ton and are supplying the trade direct with Mea- dow Gold butter, Meadow Gold butter is churned from pure pas- teurized cream in modern, sanitary creameries. It is always delicious and wholesome. Ask your dealer for Meadow Gold butter and you'll be well satisfied. : . BEATRICE CREAMERY COMPANY 308 10th St. N.W. Tabughone