Evening Star Newspaper, May 26, 1922, Page 40

"WOMAN’S PAGE.” - The Standard of Purity "SALADA" T XA For Matchless Quality is Far Ahead of Any Other Tea Hpy *The Sealed PacKetis Your Safeguard’ FROZEN jo]——]o]——]ale—=]ole—o]——| 0] WHITE “WYCLO” LINEN STRAP PUMP WITH WHITE LEATHER HE 3 WITH ONE A the pair MODELS IN WHITE STRAP SLIPPERS AS WELL AS OXFORDS OTHER FOR MEN 8 WOMEN 314 7th STREET N.W. I——ol——=Jolc——|ol—=o]——=ld—]a] GIFG GLASS VERY gift of glass from Libbey finds a place of especial favor in the heart and home of a friend. It is . an art object—a treasure trove which pays rare compliment to the fine in- stinct which prompts its selection. See some of our latest Libbey designs in Cut Glass and Engraved Crystal. DULIN & MARTIN CO. The Capital's Gift Shop f Street Special Prevailing Discounts Apply Chase &Sanborn's SEAL BRAND Packed to preserve its excellence WHEN so much’care is taken to produce coffee as good as Seal Brand, equal care must be taken in the packing. That is why Seal Brand comes to you in sealed tins. All of its flavor and rich aroma is preserved in full strength until you actually use it. And the result is that when you serve Seal Brand Coffee you have a drink so delightful, so satisfying that you wonder how you could ever have used any other. At the best grocers in 1, 2 and 3- pound sealed tins. Never in bulk. Seal Brand Orange Pekoe Tea is of the same high quality as Seal Brand Coffes je——=loj——|oa]c——|o]c—a]c——] [0/——=|a|——hb|c——=]o]c—=|o|——]o|——=]0] T using one of the many new ice cream freezers, the mak- of good frozen desserts is one of the simplest problems that the housewife has to' solve. Al there is to the work is properly to mix the ingredients and then place them in the freezer. There is no turning of a crank. 1f possible, by all means buy one of these labor-sa ing freezers, especially if you intend to make frozen deserts to any ex- tent this summer. Another fact to keep in mind is that many delicious combinations of frozen desserts can be made from one foundation recipe of ice cream or water ice. This also saves time and labor, which are very Important con- siderations in hot weather. The only difference that need be made is in the kind of flavoring used, and in the agantity of sugar used in accordance u‘n the acidity of the frult. Use of Various Fruits. For instance, the following recelpe for ‘orange lce may be used with either lemons, grapes, raspberries, strawberries, pineapple or any other fruit: Orange or Other Fruit Ice—Boil one quart of water, then pour it over one pound of sugar. When the sugar has dissolved pour the sirup over the carefully extracted julce of six oranges and two lemons. Let stand for about thirty minutes, then strain and freeze. If a sherbet Is to be made, add the stiffly beaten whites of two eggs just before packing the ice. Foundation Ice Cream Recipe. — Beat the whites and yolks of two eggs together and mix them with a art of rich milk and a pint of ‘ream. Add sugar until the mixture is very sweet if acid frult juices are to be used. The addition of a little gelatin will make the cream smooth- er. Finally add the flavoring and freeze. ~ Certainly nothing could be more simple. Even the more elaborate ices. such as parfaits, frappes and mousses. are made according to a general rule, so that a single recipe will furnish the basis for many different kinds of flavoring and fruits and nuts. Mousse Foundation.—S a heéap- ing teaspoonful of gelatin in a fourth of a cupful of cold milk or water, and dissolve it over hot water. Let it cool. then strain it into & pint of cream that has already been beat- en into a stff froth and to which fully half a cupful of sugar has been added. Finally add the flavoring and other materials, such as nuts and frult, and freeze by packing in a i ! {and boil !twelve ripe peaches or use twelve | through a colander. | strajned sirup. mold in ice and salt. Frozen Custard With Frult and Nuts.—First make the custard as fol- inws. Take three eggs and separate them, beating the yolks first with a tablespoonful of sugar added for each yolk. While beating the yolks boil two cupfuls of milk. Stir the bo ing milk into the beaten yolks, th put the custard on the stove, adding & tablespoonful of cornstarch which has been dissolved in a little milk. Let this thicken, stirring it the entire time that it i{s on the stove. When thick set It aside to cool. When vou are ready to freeze the custard beat the egg whites very stiff with a little sugar added. When they are stiff enough stir them into the custard and then start freezing. When partly frozen have two pints of cream beat- en and ready to stir into the custard. Add some chopped nuts, crystallized cherries, macaroons or any fresh fruit that is in season. Some Ice Cream Reclipes. Peach Ice Cream.—Put one-half a pound of sugar., one-half a pint of water and four peach kernels over the fire. Stir until the sugar is dissolved for thres minutes. Pare and press them Add to them the When cold turn the mixture into the freezer and turn the canned peaches, lerank slowly (if this is the kind of freezer you use) until partly frozen. Add two half-pint cans of unsweet- ened condensed milk or equal amount {of other rich milk, and continue the freezing. Omit the water and use Iless sugar with canned peaches. This will serve ten persons. Prize Vanilla Ice Cream With Choc- HOME ECONOMICS. ! BY MRS. ELIZABETH KENT. People eat about five times as much meat as fish in the year, although fish is cheaper than meat and, pound for pound, as good fool value. There seem to be two chief reasons for the failure to use fish—unsatis- factory distribution and ignorance in regard to cooking it. The first of these the housewife cannot control except by a steady, Insistent demand for good fish, which will certainly bring the supply. It might even be a good plan for the women in a com- munity to get together and agree to demand fish and use it regularly. The other reason, cooking, is one that the individual housewife can con- trol for herself and it Is most im- portant. By poor cooking fish is damaged more in appearance and palatability (though not, perhaps, in food value) than is meat. Fresh fish may be known by these signs: The skin is shiny, the eyes transparent and bulging, gills bright red, flesh elastic and firm, so that the finger pressure leaves no dent; it smells fresh at gills and mouth, and the gills are closed; it sinks in water. Bad fish has a slimy, spotted ski sunken, opaque eyes, open mout! gills open or readily opened; 1t smells unpleasant, especially at the gills, and it floats in water. These signs may not all be present. One or two are enough fo show the charac- ter of any fish. Fresh fish varies in species accord- Ing to the loecalit; ‘Those who live it and south, have vantage over in- land folks, yet they do not take full advantage of it. But the fish supply of inland lakes and streams is by no means to be neglected. In the spring, while the young man's fancy turns to thoughts of love. the angler's to fish ing, the cook's may well turn to cool ing fresh fish. Fresh cod, haddoc! flatfish or zole, herring and mackere] whitefish, fresh water herring, lake trout, pickerel, pike, perch and even catfish offer a wide range of choice vuflm‘l‘ll &00d food, chesp and nours DESSERTS BY VARIED LIST OF RECIPES Many Excellent Combinations May Be Obtained From One Foundation of Ice ‘Cream or Water Ice. PROVIDED olate Sauce—Put a pinch of baking soda in a quart of rich milk. Turn the milk into a double boiler and bring it to the scalding point. Have ready six eggs whipped light, with three cupfuls of granulated sugar, and slowly stir the scalding milk into these. Return to the double boiler and cook, stirring constantly, until the custard coats the spoon. Now remove from the fire, add three teaspoonfuls of vanilla extract and set away to cool. When cold stir in cups of sherbet. Strain, add one beaten egg white to every two cups of the mixture and freeze. Pineapple Cream.—Make a sirup by bolling_one cup of sugar and two cups of water for fifteen minutes. Strain, cool, add one can of grated pineapple or equal amount of fresh pineapple and freeze to a mush. Fold in two cups of cream that has been whipped. Let stand for thirty min- utes before serving. Serve in frappe glasses and garnish with candled pineapple. Frozen Apricots.—Drain one can of apricots and cut in small pleces. To the sirup add enough water to make four cups and cook with one and one- half cups of sugar for five minutes. Strain, add the apricots, cool and freeze. Peaches may be used in place of apricots. To make a richer des- sert, when frozen to & mush add the whip from two cups of cream. Banana Ice Cream.—Remove the skins and scrape four bananas, then force them through a sieve. Add one quart of cream, one and one-third tablespoonfuls of lemon juice, one cup of sugar and a little salt,’ then treeze. Maple Parfait.—Beat four eggs slightly and pour on slowly one cup of hot maple sirup. Cook until the mixture thickens, cool, and add one & quart of cream, mix thoroughly and turn into the freezer. Gmad until s0 stiff that the crank refuses to_turn. Carefully wipe oft the top of the freezer, remove the dasher, replace the top of the freezer, put a cork in the hole in the cover and pack the freezer down in ice and salt for an hour, or until wanted. Serve on chilled plates, with hot chocolate sauce. Chocolate Ice Cream.—Heal one quart of cream and a stick of cinna- mon in a double boiler. Beat the yolks of five eggs with one cup of sugar. Add the stifly beaten whites and stir all into the scalding hot cream, stirring until it begins to get thick.” Remove from the fire and strain, Add three ounces of grated sweet chocolate and one tablespoon- ful of vanilla. Cool, then frecz Ginger Ice Cream.—To six ounces of pressrvea ginger add two tabl spoons of lemon juice, one pint of cream and one-fourth of a pound of sugar. Pound the ginger to a paste, gradually adding the lemon julce. Mix_the sugar and cream, then add gradually to the gin through a sleve and freez: Strawberry Ice Cream.—Mash the strawberries; add six ounces of sugar and the juice of one lemon; put six ounces of sugar and a pint of cream in a double boiler; stir until the sugar is dissolved and stand aside to cool. When cold add one pint of cream, turn the mixture into the freezer and stir until partly froze Remove the cover and add the mas ed strawberries about ten aminutes, ture s sufficientl Walnut Ice Cream. of two eggs together w cup of sugar, add one pint of milk and &ook in a double boiler until it thickens. Cool, then add one pint of whipped cream, the whites of the two eggS beaten to a Stff froth, one tea- spoonful of vanilla extract and one cup of chopped walnut meat. Freeze and serve in dainty glasses and deco- rate with halves of walnuts. Pounded macaroons could be used in place of the nuts. Other Products. Rhubarb Sherbet.—(Cook some rhu- barb without peeling, sweeten it well and add orange juice to taste and a little powdered gelatin in the pro- Press | int of thick cream beaten until stiff. Mold, pack in salt and ice, and let stand for three hours. Coffee Mousse—Whip one pint of cream to a stiff froth, sprinkle over one-half a cup of powdered sugar and add two_tablespoonfuls of coffee ex- tract. When well mixed, pack and This will serve six persons. Chocolate Caramels. chocolate carame first you must ke three cups of old-fashioned i brown ugar and one and one-half cups of liquid composed of equal parts of rich cream and water, three tea- spoonfuls of butter, one-half an ounce or half a small square of unsweetened chocolate, no more, and two teaspoon- fuls of vanilla. ~Let these ingredients come to a boil, all but the vanilla. Then put it at the back of the stove and let it bofl gently until it hardens, when you drop_a little in a cup of cold water. It will take about and a half to cook i done. Do mot stir or shake, for fear of making it sugary. A few minutes before it is done, drop in two teaspoons of the best extract of vanilla without Stirring at Now take {t from the fire stand until the first heat has gone off, then pour it into buttered plates and when almost cool mark it off into squares. When the squares have hardened, wrap each one in oiled Be sure and get the If you follow direc- ract. freeze. For ions e your caramels will be chewy and as good as any you can buy TO KILL RATS and MICE Always Use the Genuine STEARNS’ ELECTRIC PASTE It forces these pests to run from the build- ing for water and fresh air. Rats, mice, cock- roaches, waterbugs and ants destroy food and property and are carriers of disesse. Ready for Use—Better than Traps Directions in 15 Janguages in every box i 2 oz. size, 35¢ 15 oz size, $1.50 portion of one teaspoonful to three MONEY BACK IF IT FAILS EAS L 5 WITA COp % i 0 T 4563 capgas 15 MAYONNAISE jar of EASTON’S costs only 25c is the smallest of willingly pay more if you had to. TONS The fact that an 8-0z. its recommenda- ons. Try it and you'd e, B T ZLike It Fasg it i el il o bodies strong and their minds alert. You won't have to teach them to like butter if you serve Meadow Gold Butter This butter is always fresh, pure and delicious. It's churned daily from rich, pasteurized cream and triple and sealed at the creamery to protect its wrapped Soodues sl SlEus fuvie, Sl byl el ta the original yellow carton. Weolesals BEATRICE CREAMERY CO. 308-10th St., N.W. Washington, D. C. i " WOMAN'S PAGE.” P 70,000 farmers guarantee this The men of the Dairymen’s League — seventy thousand farmers—with many hundred thousand cows,” devote ‘their lives to the production of pure milk and milk products. ¥ They are as much a permanent part of Amer- ican life as New York State or Florida is. ‘When they make a dairy product and put their collective name on it, that product is good. it is made and sold not merely for a fickle demand of the moment, but for today, tomorrow, next year, and for the years to come. Not all the farmers in this territory are meme bers of the Dairymen’s League Co-operative Association, Inc., for, to be a member, & farmer must have the right kind of farm and clean, healthy cows subject to aregular rigid inspection and to unscheduled inspections by government officials. This means much to all who buy milk or milk products. F For these seventy thousand men are in busi- ness to stay. The farms must produce all they can. The cows must give milk. Itis the privilege and the desire o1 the farmers to give ths neople the best dairy products that can be made. The storekeeper who sells Deirymen’s League Dairy Products can depend upon the products now and in the future. érom ig.vp.ctm:rherd-l rods / %_omxm‘;x“é‘umm we Soe PERATIVE A S SOCIATION: 4 Orsices, | yTICA NY-USZ DAIRYMEN'S LEAGUE CO-OPERATIVE ASSOCIATION ING. UTICA.N. Y. Harry H. Mahool and Company, Inc., 511 American Bldg., Baltimore, Md. Special Introductory Outfit: Flyosan and Sprayer $1 RXXXX) 0% 000 Fyosan Secticive ] A PANARRAX A"’ R AT .-.v"..."""". SRR XXX () SR, COCKROACH, Why board Bugs? Flyosan permanently ejects these Non-Paying Boarders BEDBUG ON'T YOU HATE to switch on the light in the kitchen and see unwholesome cockroaches streak- ing to cover across the drain board? Of course you do! Nobody likes bugs. Worse yet are the kind you can’t see—the kind the hired girl left behind her in her untidy room. Ugh! what are worse than bedbugs? 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