Evening Star Newspaper, June 2, 1922, Page 35

ADVERTISEMENT. WOMAN’S PAGE." ADVERTISEMENT. Natare permanently relieves consti- pation through the eating of ERAN ~—Eellogg’s Bran, cooked and krum- bled. We guarantee that if any sufferer from constipation will eat Kellogg’s Bran regularly, that this dangerous condition will be eliminated. Men, women and children should know the dangers of cornstipation; they should know that constipation ean be blamed for 90% of all illness; that it is directly the causo of Bright’s diseass, of diabetes, most cases of hardening of the arteries, ete.! Con- | stipation slows up mental and physical | emergy. It throttles earning pawer, it ‘ destroys men and women when they | | | | | should be in their prime; it stunts children! Throw constipation out of the systom of every member of your family by eating Kellogg’s Bran! Physicians indorse the use of Kellogg’s Bran is guaranieed fo relieve severe consfipafion! Kellogg’s Bran for constipation be- cause it relieves the trouble through the food you eat; because it sweeps; cleans and purifies without irritation or discomfort in a natural way!. Eat spoonfuls daily; every meal—and relief will be per- manent! . And besides, the wonderful food elements of Bran will stimnlate the brain and nerve cells, put the bloom of health into faded cheeks, and snap into steps. Bran makes children grow strong and robust. Kellogg’s Bran, cocked and krum- bled, is delicious as a cereal or sprin- kled over other hot cr cold cereals; it makes the .tastiest gems, pancakes, raisin bread and countless other good things you ever ate. Buy Kellogg’s Brap at all grocery stores! You can’t afford to lose any timel Tha fart shat an R-07. jar of EASTON’S costs only 25c¢ is the smallest of tiens. Try it and you'd willingly pay more if you had to. its recommenda- & Meadow Grocets Want You To Ask For Gold Butter Good grocers usually give you Meadow Gold butter when the selection is left to them. This is because they know you will always find Meadow Gold uni- formly good and that you will want to use no other brand. Butter is an ideal food, and when it is made and packed the Meadow Gold way you'll want to spread it on thick. Meadow Gold is churned fresh daily in immaculate cream- eries from pure, fresh cream, thoroughly pasteurized. And to protect its goodness and guard its purity Meadow Gold is triple wrapped and sealed at the creamery. Thz precaution, care and skill in making and packing Meadow Gold are your insurance against disappointments. Wholesale Only BEATRICE CREAMERY CO. 308-10th St., N.W. . Washington, D. C. (MUELLER) . Real Fresh Eggs "and Plenty of Them Mueller’s Egg Noodles, famous for over 50 years, are scienti and choice spring wheat, und, insure the hi fully delicious and easy to digest. ‘The tifically made from selected fresh er conditions w] triple-sealed, air-ti; moisture-proof up to in your kitchen. the moment you open it Pare and famous for over 50 years MUELLER'S EGG NOODLES Small Am_ount of €6 SOUP and a salad, and the summer dinner is com- plete,” says one of the greatest authorities on din- ing. However that may be, we all krow that a light but nourishing soup is' needed in summer just as much as a heavier soup is needed in winter. The foundation for the majority of soups is stock, but a great amount of meat is not needed. ‘A very good foundation for summer soups can be secured with very little meat. The fragments and trimmings of joints, the bones from rqasts and steaks, to- gether with some vegetables, give a foundation which will make good soups. Be sure to have all bones chopped into as small pieces as pos- sible, 80 that the juices of the meat on them will be drawn out into the water. All meat added to the stock pot should also be cut up into very small pieces for the same reason. Shin or round are good portions to buy, as they are almost free from fat. No fat should be found on top of the soup when it is served. When you buy meat and the bones are removed, as in the case of a rolled roast, see to it that the bones are sent home with the meat, as they will be valuable for the stock pot.g Stoek Pot Important. Plenty of time must be allowed for the preparation of stock, as the object is to draw the juices of the different ingredients out into the liquid. It may be slowly cooked at the back of the stove or in a fireless cooker, for the stock can be cooked to perfection in a fireless cooker without heating up the kitchen. Stock should be made the day before it is to be used, so &s to allow it to get quite cold, making it an easy matter to remove any grease that may have formed on top. Cholce of Vegetables. A bouquet of herbs can be added to the stock pot In the beginning of cooking, consisting of ome or two sprays of parsley, a little thyme and a bay leaf. Tie them together ro that they can easily be removed from the stock after cooking. Do not add the : THE EVENING STAR, NOURISHING SOUPS SUITABLE FOR USE IN WARM WEATHER |&3a Sop/oak youiil ase and Thrift in Meat Required for of stock, or if you have rice water Preparation—Methods Suggested for Selection of Materials. vegetables until the last nour, then sired. Water left over from the boiling of rice, macaroni or fresh vegetables can be utilized to advantage for this pur- pose instead of plain water, and will|little water, and turn the tomato into make the soup richer. Crusts of bread toasted brown will give color and flavor to stock. r in the stock pot. It neede. or a few drops of kitchen so useful for gravies, sauces and ory cooking of almost all When white stock is wanted, of e this use veal veal or an old fowl Light Soups and Chowders. make macaroni soup, add to , hot, well seasoned stock a few it at the table a dish of grated cheese. For rice soup, add a few table- spoons of boiled rice to well seasoned k. h broth, a nice dinner soup, is made by cooking together a neck of mutton or a knuckle of veal, with barley or rice. Consomme Colbert is a nice soup for a dinner without meat. Drop into a tureen of hot, clear soup stock one poached egg for each person to be served. A clear, strong stock may be soned and served either as con- somme or bouillon. Bellevue bouillon is made from equal quantities of clear chicken broth and clam bouillon slightly scasoned with ced and pepper. This is served on cups, with a tablespoonful of whipped am on top. Garnish with just a dash of paprika and serve with it breadsticks or wafers. rs are thick soups made ms or meat and vegeta- are served in soup plates he place of both soup and h a salad, wafers and e and coffee a dinner is com- PERSONAL HEALTH SERVICE By William Brady, M. D. Noted Physician and Author. Middle Age. It is not so much from a horror of suggesting symptoms to the reader as it is from lack of dependable data that T hesitate to recite the history or protocol of cardiovascular degenera- tion. : The breakdown of middle age is spectacular enough, to be sure, but that is not what I would picture for the reader. It is the slow, insidious, too often unrecognized or recklessly ignored undermining of health, the seemingly trifing impairment, the gradually diminishing physical effi- ciency, extending through months and years before the actual break- down, that spells what I am try ing to point out. From the very fact that This is a long-drawn-out process, a Very insidious change from a former state of excellent health to the pres- ent state of indifferent health, which it is the popular custom to ascribe to everything but CVD, the signs or symptoms are difficult to de- fine. The patient himself can scarce- 1y describe them intelligently, ba- cause they undergo gradual change as the heart artery system becomes little by little more impaired, and since the degenerative process is usually a matter of several years it is not surprising that a satisfactory running record is seldom obtained. Last vear it was perhaps “a little stomach trouble,” this year “nervous next year it may be “overwork,” and as these fancied causes succeed one another their his- tory fades from the mind: Sp I warn the reader that the picture I shall present of the incipient stage of heart Artery wearing out is merely a gen- eral conception derived from a com- posite review of & number of cases in which fairly good records were kept period of years. You should not T'm_gonna tell you the QUESTIONS AND ANSWERS. Superfiuous Hair. Kindly tell me through your col- umn, or by mail if you prefer, for which I will send necessary postage on notification, what to do for a case of superfluous hair on the ‘(‘ICE Answer—Shave. In any case where there is some insuperable objection to the razor for removing superfluous hair, electrolysis in the hands of an expert operator is the only alterna- tive I can recommend. A safety razor lay down a suitable diet. or clinical tuberculosis is probably the t frequently cured of all serious 1 have no specific remed in mind. The important ¢ sentials in the cure, named in order, : (1) Constant supervision and di rection of a good ph d: (3) open air; suitable food; (6) freedom from tional drains, such as fears implanted by unkind or inconsiderate friends, homesickness among unsympathetic strangers, domestic or financial anx- icties. I do not mention ciimate as a factor in recovery, because statistics prove that it is of no importance where the patient corrals the cure. J do not mention drugs or medicines, because that is an individual problers in each case, to be left entirely in the hands of the attending physiclan. (Copsright, 19; Corned Beef Au Gratin. Scald two cups of milk with two es of onion and one cup of coarse celery stalks cut in pieces. = Strain over one-fourth cup of butter, one- fourth cup of flour and a little pa- prika creamed together. Stir and work until smooth and bolling. Then let cook over hot utes and strain over the col Turn into a buttered ir one-half a cup of cra into one tablespoonful of melted but- ter; spread over the top of the mix- ture and set the dish in the oven long ugh to bro the crumb: is in every way preferable to any chemical substance which is powerful enough to dissolve off hair. . A Poultice. Your advice about the use of wheat bran prompts me to ask whether you favor the use of linseed meal mixed with bran or with breakfast cereal. Also whether you regard the use of glycerin taken internally as a good lubricant for the intestinal cm;l“?a Answer—The eon befors 1 think it was, I suggested her use of about a tablespoonful of whole flaxseeds daily, straight or with any cereal, as a natural lubricant laxa- tive. If you do not mind the taste of linseed meal it would be all right that way. Glycerin has the same oh- jection as salts—that is, it physics by extracting water from the delicate lining of the alimentary canal and is therefore not advisable. The Old Osler Camard. Do_you agree with the celebrated Dr. Osler that when one reaches the age of sixty he should be chloroform- ed? To what extent will the taking of two ‘miles of oxygen on the hoof each 37 ‘prolong one's usefulness be- yond the age of sixty? c. Answer—Had Dr. Osler ever advo- cated such & thing I think I should with him, at least In many never did advocate it, I can’t very well agre in diem will increase one’ about 200 per centum after s xl{. two miles only once a day will just keep one s0-80. . Clinical Tuberculosis. Do you candidly believe there is any cure for tuberculosis? Please give me a good diet for a tubercular person. usband has clinical tu- ;llclllolll and is at present in Kl as0. Answer—Clinical means sick-a-bed or sick-bed, or in comjunction with Atie oresanting sikus which may ve, Ing 8 MRy be elicited in the mmh;llacn':! ‘the finfi or. symptoms W o pa- {l‘nl feels. Thatis & -rl::l except. th Haat's m‘;{s:l‘fl::‘h IN THE HOME, I convenience; many ‘as a necessity. 'WASHINGTON, cut them up into smal pieces, using for a pound of meat and two pounds return to the fire. of bones about three cups of cut-up;milk on to heat. Add as much water to the|large tablespoonful of butter with eat and vegetables as you naking it thin or thick, as de- ven a small amount | curdle. of cooked vegetables left over from lunch or dinner will do good service stock may be flavored n little more highly with beef extract bouquer, | pass them through a sieve. that excellent flavoring and coloring | the water in which they were cooked kinds. beef will not be suitable to use. For bones and knuckle of pieces of boiled macaroni. Pass with . —ICED— "SALADA® Tea is a delicious and fatigue destroying summer beverage —inexpensive and healthful. oned CHICKEN THE HIKE R & R Boned Chicken is more than a have long regarded it A standard product for fifty years English Beef Soup. This is an excellent soup for the first d: fter stock-making, and or a curry. Put the marrow into a soup kettle, sprinkle over it two level tablespoonfuls of flour, then shake until melted and mixed. Add a quart use & pint of this and a pint of stock. Bring to the boiling point, add a tea- spoonful of kitchen bouquet or browning, a seasoning of salt and pepper and half a pound of soup meat cut-in dice. Tomato Bisque Soup. Stew one pint of tomatoes for twenty minutes with one slice of Press through a sieve and Put a quart of Rub smooth one parsley. two of flour, adding a little of the milk until free from lumps. Pour it into the boiling milk and stir until it thickens. To the tomatoes add one teaspoonful of sugar and one-half a teaspoonful of soda dissolved in a the thickened milk. Mix thoroughly, but do not let it boil again or it may Potato and Onfon Soup. Cook four large potatoes and four onions together in enough water to fully cover them; when quite tender, Reserve and add it to them while pressing | through the sieve, 8o as to help the process. Blend two tablespoonfuls of butter and two tablespoonfuls of flour together smoothly and add wne pint of milk. Stir until boiling, then add the potato and onion pulp. Sea- son with salt and pepper, and just at the time of serving sprinkle the chopped parsley over the soup. Cucumber Soup. Peel three large cucumbers, slice them and remove the seeds. Cook in two tablespoonfuls of butter for ten minutes, then add three tablespoon- fuls of flour and three cups of white stock made from chicken or veal with delicate seasoning. Scald one cup of milk with one slice of onion and two blades of mace. Combine the mixtures and rub through a sieve. Reheat to the boiling point and add one-half a cup of cream and the yolks of two eggs. Season with salt and pepper. String Bean Soup. Cook two quarts of string beans, until soft in boiling salted water to cover. Drain and rub through a sieve. Add to this pulp one-fourth cup of flour and one-fourth cup of butter. Then add four cups of white stock made from chicken or veal, and two cups of scalded milk. Season with salt and pepper. Halibut Soup. Rub three-fourths of a cup of cold boiled halibut through a sieve. Scald one pint of milk with one slice of onion and a blade of mace. Remove the seasonings and add the fish. Add one and one-half tablespoonfuls of butter and one-and one-half table- spoonfuls of flour cooked together. Add one-half a teaspoonful of salt, some pepper and more butter. Clam Soup. Chop fine thirty large clams with their juice. Add two and one-half quarts of cold water let it come .to a boil, then add a small piece of salt pork, two large onions and a little | mace and parsley. Mix one-fourth pound of butter with four tablespoon- fuls of flour and a little salt and pepper. Boil hard for one-half hour. take from the fire, then add the well beaten yolks of four eggs and one pint of hot milk. Do not put on the fire again. Lobster Chowder. Remove the meat from a two-pound lobster and cut it in small dice. Cream two tablespoonfuls of butter, add the liver of the lobster, which is the onion, one bay leaf and a sprig of | green part, and two common crackers firely pounded. Scald four cups of milk with one slice of onion, remove the onion, then add the milk to the mixture. Cook the body bomes of the Icbster for ten minutes in cold water to cover, strain, and add to the mix- ture with the diced lobster. Season with salt and paprika. Summer Squask: Soup. Take three-fourths of a cup of cooked squash, passed through a sieve before measuring. Scald one quart of milk with one slice of onion, remove the onion, then add the milk to the strained squash. Season with two tablespoonfuls of butter, three tablespoonfuls of flour, one teaspoon- ful of salt, a little pepper and one- fourth teaspoonful of celery salt. Dinner in a Single Pot. Put a fowl—not a young chicken— into the stock pot, add three bunches of leeks or two dozen small onions and sufficient cold water to cover the fowl. Bring to a boil and skim. Add halt a cup of pearl barley that has been thoroughly washed and scalded. Cover the kettle and simmer gently for two hours or until the fowl is tender. Have Teady. boiled and dried. half a pound of rice. Shake it on N CAMP OR ON It makesfor economy Can be used that cap from chicken meat. ‘- e o o & D. 0, FRIDAY, JUNE 2, 1992 ° ; 3 ithe bottom of a meat platter, place | Thicken the soup with - i e 01 el berites Inamris oRas it it LepaDRSHIN of RILOEIERs tep of LoIs. | & Soug tupesn: "Eheickon anll Lion, |half a pint of well made egg sauce |rubbed together. : !and sprinkle with ‘chopped. parsley. | son with sait and bepper. $5.00, eADecisivelickory 1l the Vic . W On sale wherever you see this sign. ot St i CHAPIN-SACKS CORPORATION CRIGINATORS AND.MAKERS : Q : WOMAN’S PAGE. Al sizes and . widthsof Thirty - five styles at all leathers and white linen. W Whén boiling, sea- heels of the. FOR MEN & WOMEN IMO PRIE Ghe food that quenc U captured the veoples taste. 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