Evening Star Newspaper, June 23, 1922, Page 33

i o WOMAN’S PAGE = “A Daily Treat” —“]CED”"— "SALADA" TEA Good on all occasions. The flavour is unique and it only costs a fraction of a cent per glass. Hzas iressers Syl You will never know just what wonderful bargains Newark Shoes offer you until you buy your first pair, then you quickly realize that you have obtained The Greatest Shoe Value in America. Such exquisite, charming, up- to-date styles and quality seem almost unbelievable at such low prices. Tiy a pair today. 400 Stores, 298 Cities. 5. side perforations, rub- Is. fisxible soles. e Largest Chain of Shoe Stores in the United States. THREE WASHINGTON STORES: 913 Pa. Ave. NW. 1112 7th St. NW. 711 H St. NE. . Open Saturday Nights Open Nights Open N ' All Newark Stores Open Saturday Evenings to Accommodate Custemers CHICKEN & WHEN APPETITES CLAMOR for somethin, R & R Bone For fifty years, it has had a place on the pantry shelves of busy housewives. For fifty years, it has been a required article in many an experienced camper’s equipment. tasty and that satisfies, Chicken is the answer. Makes any tempting dish that can be made from chicken meat. And it’s economical, too. In 6 oz. and 13 oz. tins. The Stout Woman’s Problem THE woman of full figure has a poise all her own which needs only proper cor- seting to produce an enviable charm. The Rengo Belt Re- ducing Corset, moulding the lines to beautiful proportions, gives the effect of grace and dignity. You candepend up- on your Rengo Belt Corset. . I is strong and well eailored. £old at all good stores. Sure Death to roaches, bed bugs, moths, flies, fleas and mosquitoes; also their retum by spraying with “PREVENTOL". 3 Cleans Bath Tubs, Tiles, Metal Fittings and Garbage Pails. - Parifies airin Sick Rooms, Cellars; poorly ventilated Apartments. /A wonder spray—necessary as soap—harmless as water. Buy it at drug, grocery and department stores. Quin Bos 90 o oS s ol s e Haynes Chemical Corporation, Richmond, Virginia MAKES A GLEAN HOME TO BE MADE WEATHER BEVERAGES Health and Thrift in the IN YOUR HOME Fruit Juices, Either Alone or in Combina- tion With Others, Contribute to Cooling Effect of Drinks. OR success in making refresh- ing drinks for sultry days, everything must be cold. both the materials required for the making and the utensils used for the process. No amount of after-chilling will take the place of this important first step. The glasses used for serv- ing should also be chilled, and the materials should be carefully blended. Never put large lumps of ice in glasses in which summer drinks are served. Use cither shaved ice or small crushed pieces. All cold drinks should be sipped slowly, not gulped idown, which is the temptation on a hot day. The most cooling drinks are ‘nose containing_fruit juices, either alone or in combination with other juices, or with tea. They should not be made too sweet, as this not only disguises the flavor of the fruits, but adds an excess of sugar, which is an energy maker or heat producer, and there- fore defeats the purpose of the drink itself. Soda fountains depend upon a susar sirup which is made in quantity and canned. boiling hot, in sterilized jars or bottles. To make it, dissolve three pounds of sugar in a quart of Loil- ing water and boll for five minutes, then bottle as directed. Allow a table- | spoonful of this sirup to @ medium- sized glass of any fresh fruit drink. This same sirup may be used to {sweeten iced coffee, tea, or any of the milk or egg drinks. Recipes are always splendid guides o follow, but they may often be changed to suit the season, the cost {of fruits and the contents of the ice box. It is a good plan to keep on hand a few bottles of fruit juices. These can be bought, If you wish, in quite a varlety. A good selection iwould be apple juice, grape juice, loganberry juice, pineapple juice, with a bottla of lime juice for occasional blending, together with a few bottles ot lemon and orange sirup, which may be made at home. It takes only a minute to measure out a tablespoon- ful of sugar sirup, a little fruit juice, lor a blend of two or three, to fill up the glass with plain or charged water, and there you are. The garnishing of iced drinks should not be overlooked. Cleverly done, it adds delight both to the eye and to the palate. Some effective garnisies for iced beverages are sprigs of fresh mint, slices of fruits cleverly cu-, or strawberries or maraschino cherrics dropped into the glasses just before serving. lTeed Tea With Variations. Plain chilled tea isa delicious sum- mer drink If well made and not al- lowed to stand too long on the leaves. An excellent method of making it I8 to measure six teasnoonfuls of good tea into a heated p.tcher. Pour over it a quart of freshly boiling water. cover and let stand for about eight minutes ,as it should be stronger than when it is served hot. Strain it on a teaspoon of whole cloves if the flavor fs llked and add a thinly sliced lemon from which the seeds have been removed, or use instead a few sprigs of mint. Sweeten to taste with one-third of a cupful of sirup if liked sweet. A particularly deliclous drink con- | sists of well made plain tea combined ; with lemon water ice or mint ice. Fill the glasses, which should be tall, half full of the chilled tea, add a heaping tablespoonful of the lemon water ice and garnish with a slice of lemon or a sprig of mint. Fine Flavored Lemonade. Chip off the outer skin from some lemons and steep for ten minutes in a little water, then press the juice from the lemons and add sugar to taste. Then pour on the proper amount of boiling water, together with the strained water from the chipped vellow peel. ' Let stand until cold and chill on ice hefore serving. Scrve with slices of lemon to each glass. If liked. add a little pink col- oring with berry juice. Slices of ba- ranas, strawberries or pittad cher- ries add to the attractiveness of this favorite beverage. Cherry Beverage. Select some large lemons, and from the pointed end of each one cut off a slice to form a cover for the cup. With a sharp knife or sharp-pointed spcon remove all the juice from the tnside of the lemons, then place them in the icebox until ready to serve. For the filling, stone and bruise as many ripe cherries as are required, chop fine, add a tablespoonful of lemon juice to each cup of the fruit and sweeten to taste. Strain and serve only the juice or leave un- strained. Serve in the lemon cups on a circle of watercress, with a gar- nish of whcle cherries on the stem. 1¢ strained, tuck a straw in cach cup otherwise serve with a spoon. Grape and Ginger Ale Punch Bruise a small bunch of mint leaves For the Meager Poor. Since the girlish young man and boyish young woman—in short, that modern vagary which sociologists and artists describe as “the third sex'— hove in sight, heralded and attended by the humorous artists who design tashion caricatures and who deem a; straight line the easiest way between | two points—the demand for my mon- ograph on “How to Grow Fat With- out Keeping Plgs” has declined almost discouragingly, whereas several edi- tions of my other monograph on 1 “Painful Pointers for the Complete | Gastronomist” have been exhausted in rapid succession. As stralght lines and angles replace the curves which formerly graced vouth it appears that the world is divided into two camps, one of fat folks who are willing to do_anything but fast or exercise in order to slough off the slacker flesh. the other of poor folks who heartily | !subscribe to the sentiment of the Pennsylvania Dutchman who, being| tapprised that he had a tapeworm.} bade the doctor to bide awhile. “Vell, let him alone, let him alone,” he as- servated. “I can eat more.” Many poor folks are meager or spare because they eat too much and too hastily, failing Ro masticate their food properly, and washing morsels down, partly masticated, with some beverage. 1t is unimportant, prob- ably unnecessary for good digestion, to masticate meats thoroughly; in- deed, there Is some reason to suppose that we digest meat better if we gulp {1t down in fairiy sizeable morsels, as all the carniverous animals gulp their meat., But all the carbohydrates— the vegetables. fruits, cereals and thelr derivatives. must be very com- pletely masticated, as all the herbiver- ous animals chew their feed, in order to Insure good digestion and to pre-| vent disturbances of the intestinal functions. Persons who are underweight by reason of faulty Intestinal digestion | associated with intestinal stasis or} too prolonged stay of the food resi- dues in the intestines. and consequent | toxemia (absorption of abnormal sub- ances formed in putrefaction or oth- ier decomposition processes), are fre- quently relieved in all respects by a more liberal supply of vitamin B, the water soluble vitamin. This is sup- i plied in various food substances, such as fish roe, wheat (as It comes from | the thresher). whole flaxseeds (of which a teaspoonful or two a day may be worrled down with 3y bev——hsge or delicacy), nearly »- of the —uts, sweetbreads, fresh eggs, liver and yeast. Tn some long-waisted indlviduals underweight over thirty a carefully ifitted abdominal supperter improves digestion and causes a pteady galn in weight. Many persons under thirty who are ®wnderweight find that by practicing a brisk system of general exercise for a few periods each day they gradually accumulate weight up to a normal point. This was the experience of thousands of soft young men from of- fices and stores when they were called to the colors and given routine physi- cal training. The added weight repre- sented chiefly new muscle. Thera is nothing better than a pint of fresh milk and a handful of crack- ers or some bread and butter or some cakes as a late bedtime lunch every night, to help the ordinary skinny put on needed weight. QUESTIONS AND ANSWERS. Unhyglenic Garments. Is it Injurious for a girl of fif- teen years, who is just developing, to wea:'a brassiere? Mother wants me to wear one becauss she says it helps make a aice figure. (Miss Fifteen.) Answe-—If you hope to have a fine figure you had better not begin wear- ing supporters, splints, braces or oth- er artificialities. Train your own mus cles to support you, by careful atten- tion to your physical education. Make up your mind now, Miss Fifl. to have a sound mind in a cultured body. and not a freak mind in an untrained body. Sweaty Hands. On one occasion I noticed in your column a formula intended to relieve “Uriah Heap troubles”—sweaty hands. ‘Would it be too much troubdle for you to repeat that formula to oblige lineal descendant’of Urish’s? I will): ERSONAL HEALTH SERVICE By William Brady, M. D. Noted Physician and Aushor. Lhot weather. be grateful for the favor. V. R) Answer—Formalin, one-half dram; menthol. two grains; lanolin, two drams: petrolatum, to make one ounce. This should be placed in a collapsible tube. Rub well into the palms each night fer a week or more a piece the size of a pea. Whole Wheat vs. Whent. Which contains the greater food value, estimated in calories, whole Wwheat bread or bread made from re- fined white flour? I know whole wheat bread is preferable because it contains vitamins which white bread lacks, but we have had an argument about the caloric values. (C. A. F., R. N.) Answer—Whole wheat bread con- tains more calories than white bread and is preferable from every point of view. Those who can't get whole wheat flour (being more difficult to keep, millers prefer not to supply it (OMiss D. and dealers prefer not to stock it) may readily purchase wheat from | farmers or seed dealers or feed stores and grind it themselves. Many are doing so, merely for the appetizing flavor, aside from the nutritive and health features concerned. Bookkceper's Calius. Please tell me how to rid my: a callus which has been on m to pressure of the pen. (W. E.) Answer—I know of no way you can do 80, unless by a change in the man- ner of holding the pen, so that no fric- tion or pressure is made on the spot. (Copyright, 19 ——e e Pineapple-Cocoanut Dessert. Select a good pineapple, cut off the Chop top and scoop out the inside. this fine and add a cup of sugar and one and one-half cups of freshly grated cocoanut. Serve in the pine- apple sauce. This makes a dessert for four pers elf of middle right finger for about five years due| very dainty for with the finger tips, add the juice of four lemons, one cup of beverage sirup, two cups of icewater and one pint of grape julce, and allow to stand for thirty minutes. Strain the liquid qver a-pfece of ice, then add one pint of ginger ale. Garnish with a few sprigs of mint. This will fill eight water glasses or twenty-four punch glasses. Peach Beverage. Strain off the sirup from a jar of canned peaches or equal amount of stewed fresh peaches; add one cup of jcewater, the juice of two lemons, the juice of two oranges and one cup of ginger ale. Serve with crushed ice. This will fill five water glasses or fifteen punch glasses. Rhubarbade. Wash, peel and cut some rhubarb into one-inch pieces, enough to fill two and one-half cups. Combine with three-fourths of a cup of sugar, one cup of water and one-half a tea- spoonful of ginger root and place in a covered baking dish and bake in a moderate oven until the rhubarb is soft and tender. Strain and add the juloe of two oranges. the juice of two lemons, a pinch of salt’ and one and one-fourth quarte of ice wa- ter. Chill thoroughly and serve. This quantity fills six water glasses or eighteen punch glasses. Raspberry Drink. Prepare a sirup with two cups of water and one and one-half cups of sugar and cook for ten minutes. Cool, | add four cups of raspberry preserves, the juice of three lemons and the juice of one orange, and allow to ripen in the refrigerator for three hours. Dilute with one quart of ice water and serve without straining. This fills six water glasses or eighteen punch glasess. Fresh raspberries hed are, of course, even better than preserves to use. If the fresh fruit is used, more sugar will prob- ably be needed. Currant Punch. Take two cups of strong red cur- rant juice. one quart of water and a cup of sugar. Simmer these tdgether | for five minutes and cool. Slite two lemons and two oranges thin, put into a bowl with ice and pour the juice over. This may also Le made by boiling currant jelly with water, training and adding the fruit. Pineapple Lemonade. _ Prepare a sirup with two cups of boiling water and one cup of sugar and boil them together for ten min- utes. Chill the sirup slightly, add one small can of grated pineappie or €qual amount of fresh pineapple and the juice of three large lemons. Cool and ‘add four cups of ice water and a small amount of crushed ice. The juice of a watermelon squeezed from ‘the pulp makes an excellent foundation for a summer punch. Add sugar to taste, a bottle of gingle ale. juice of two lemons and cracked Serve as soon as made. Toed Coffee or Chocolate. Cool some coffee, chill well, add sugar and cream 1o taste and serve without ice. Chocolate may be pre- pared as usual chilled, then served with a litte whipped cream on top of each glass. Cocoa may be used in the same wa H Mint and Lemon Punch. | Remove the leaves from twelve large stalks of mint, chop fine, put them in a chopper with about five tablespoons of sugar and grind to a paste, or you may rub them in a bowl with a spoon.” Boil together for five minutes a pound of sugar and a quart of water. Add the juice of three lemons and the mint. When the mixture is ice cold, freeze. Serve in punch glasses. Chocolate Milk Shake. Place in a shaker one-third cup of finely crushed ice, six tablespoons of chocolate sirup. two well beaten eggs, two cups of milk and a pinch of salt. Shake thoroughly, strain into glasses and before serving place a few grat- ings of nutmeg or a few grains of cinnamon over the top of cach glass. Serve at once. To make the chocolate sirup: Melt one and one-fourth cups of sugar in {one cup of boiling water, cover and boil for several minutes. Then re- move the cover and continue bolling until the sirup spins a thread. Cool and beat thoroughly, over a dish of hot water, then add a pinch of salt, one teaspoonful of vanilla and three squares of chocolate melted. Con- tinue beating until smooth and thin, Melt_the chocolate in a pan placed in a larger saucepan of boiling water. ampé'rlon Delicately soft and refined is the com- plexion aided by Nadine Face Powder This exquisite beautifier imparts an indefinable charm—a charm and love- liness which endure throughout the day and linger in the memory. Its coolness is refreshing, and it cannot harm the tender- est skin. At leading toilet counters. Pre-War Price, 50c Sead de. for Postage on Samplc TOILET CO. PARIS, TENN,, U.SA Flab Pk e NATIONAL Wike g : A real Mayonnaise —the kind that made Mother stop making her own. . Watermelon Punch. i my extravagant soul in all the clean, hot '| Your Home and You BY HELEN KENDALL Extravagance and Dish Water. Why is it that washing dishes has come t0 be considered the very epitome of drudgery? Whenever woman's do- mestic routine is lamented inevitabl the list is headed with “eternal dish- washing.’’ Yet, to my knowledge, one | poet and one magazine writer have| lauded the washing of dishes as a means to finding the spirit of home, in | one case, and to an actual spiritual ex- perience in the other. Christopher Morley, in his “Chimney- smoke,” declares in verse (in words | which I wish I could remember ex actly) that no man knows the real meaning of home until he has done the dishes with his wife; and a few years agg, following the publishing in the A lutic Monthly of an article entitled ‘“Twenty Minutes of Reality,” a writer declared that she never felt o near the | mystery of things as when clear, pure, hot water fell in a sparkling cataract into her dishpan—the marvel of it, the wonder of i i For myselt 1 believe that washing Gishes can be a real delight if one is extravagant enough. 1 believe in econ- omy and thrift until it comes to hot dish water and lots of soap. Then I fiing economy to the winds and indulge suds 1 wan{, even to dumping out the water five or six or seven ftimes and filling up the pan with fresh water and % i more, and yet more soap. Cleanest and hottest for the glass, of course, first of all; and perhaps that will do for the Then out comes in for the delicate china. time 1 get down to the vegetable dishes and platters | am reacy for another panful, und when those are clean I fill up with clean, | kitchen cutlery. silver, WOMAN’S PAGE. dish mop all to itself. But my real extravagance it goes and more By the| fact, in my first. house, ihey get dishes are washed Iz more spirit can endure; so 1 tackie first soapy water for the Of course, the coffee Try it iced! SN 33 pot has a supply of hot water and a when T get to the pots and pans. cleaned 1 think to wind up with a load of Kettles und pans atter ail the preity than comes In the these | | : cMiblon R Ney 8th and Pa. Ave. N.W. or not. 300 Hats that sold up to SRR TR LR RS SRS AR R ARTARS ARSI LRSS SRRRSS ARSI IRRSRSSSSA ST Ornc Cen: Morz ARRSARRRXRRERRRXRRRRNNN Brassieres | Rivoli Girdles ] Waists (White or Colors) ‘ 1 Satine Petticoats (Shadow-proof) It would probably seem, BETTER HURRY or there won't be any hats left—but. when vou read the former prices, the reduction and think—ANOTHER ONE FOR ONE CENT MORE—well, you can make up your mind as to whether you will be too latc, (Why Pay $1.00 Elsewhere?) (Fancy Mercerized Lisle) Step-Ins Columbia Mills Hose | Skirts « k and Fiber) Blcamcrs Th bove h i hit d . « above hoe in white and | Comicoles One-Cent Sale of Milliner the same old thing” to say that YOU HAD 250 Hats that sold up to $10 Night Gowns Envelope Chemise Onyx Hose (Silk and Fiber) Onyx Hose Black, mavy, plaids and stripes. Sold up to §10.00. ... Ginghams, woiles, organdic and swisses. Sold up to $10 Georgettes, taficias, satins; black, navy and col- ors. Sold up to $2! Women's and misses’ gray, brown and tan. Ve- lowrs, serges, tricotine and herringbones. Sizes 14. 1o 46. Sold up to $2998.... (- SSSRASES RS SRR ASASLARAAA SRS A SRR ALAAAR SRR A AR S AR SR A AR AR 250 Dress Skirts $2.98 150 Summer Dresses $3.98 108 Silk Dresses $10.00 180 Coats, Cape; and Wraps les in black, na $10.00 Tricotines, tweeds, welours: in blac 7150-P:i711é7Wool Smts | 85 Misses’ Wool Sport’ Suits Also Cape Swuits. Colors arc brozwen, mavy, gray, olive, or- i chid and tan. Sold up to $10 it 2 75 Misses’ Jersey Suits Two-picce styles in jaunty $3 98 chigits for wear. .\[“nm’ price, Saturday..... » 2 88 Silk Sport Dresses $19.98 g suntmer Crepe-knit, roshanara, crepe de chine, shantungs and wash silks. Sold up to $39.98 5 T R R R S RS TR IS DT IN T RS S SRR S SR A RS R AR R ANNNNRN AN S AR SR AR AR SRR SRS SRR SR 338 SSSSESNSNS SR A I SRR SRR SR SRS SRR RS SRS RSN SNR SRS NS SNERRRNNN