Evening Star Newspaper, June 25, 1922, Page 46

1 DO YOU LOVE YOUR DOG Then you ought to help him get rid of his fleas. They take much of the joy out of his life. Often they give him a dangerous disease. Washing' with Sergeant’s Skip-Flea Soap will keep your dog free of fleas and lice, besides it deodorizes, cleanses and soothes. Strictly a high-grade soap, effective also for human use. 25c a cake. Sergeant’s Skip-Flea Powder, 25¢, for dogs and cats—will not irri- tate or nauseate. Soid by druggists, sporting goods stores, seed stores and pet shops, Polk Miller’s famous Dog Book. 64 pages on care, feeding and training. and Senator Vest's cele- Free Dog Book brated “Tribute to a Dog.” Write for a free copy. R Polk Miller Drug Co., Inc., Richmond, Va. * New Plaiting Patterns at Oppenheimer’s - With our complete assortment of Box Plait- ing patterns, we can now box plait any stripe for Sport Skirts, bringing one stripe to the top and in the center of plait, with the other stripe in the inverted plait. Have your next Sport Skirt Knife, Box or Accordion Plaited. All widths and styles. Buttons and Buttonholes to Order The largest assortment of Button styles and sizes in Washing on. *100 miles of Hemstitch- ing in 1922 enfieimery OP UNIQUE> PIGHTH @ B STREETS 1217 Conn. Ave. A Shop of Individuality Exclusive Fashions for Women For Monday and Following Days End of Season Clearance 1, to 1; Off This Sale Includes Smart Day and Evening Gowns Sport Suits and Skirts Day Coats and Wraps Blouses, Skirts and Sweaters Dress and Sports Hats Splendid Values $5.00 to $15.00 i Weddings (Continued from Sixth Page.) Purks, Miss Ethel Rice, Miss Cordelia Spios and Mrs. Florence Reamy, wore gowns of orchid, blue, pink and green organdie, with hats to match, and carried bouquets of marguerites. s beat Mark A. Burns acted and_the groomsmen w Bernard Douglas, Mr. Charle ford, Mr. Carl C. Owens and Mr. bert' Rice. The bride’s mother wore & gown of {sray crepe de chine. The music was furnished by Miss Emma Louise Thompson, organist, and Miss Gladys Price, who sang “Because” and “At Dawning.” The young couple left immediately iafter the reception for a motor trip to Atlantic City and New York, and will be at home August 1. The marriage of Miss Elizabeth Dee Frost, daughter of Mr. and Mrs. Joshua Wright Frost of Shelbyvilie, Tenn., to Ohio, took place at the Presbyterian Manse, Morgantown, W. Va., at 9:30 o'clock Wednesday morning, June 21. The ceremony, which was performed by the Rev. E. A. Krapp, D. D., of the First Presbyterian Church of Mor- gantown. was witnessed by Dr. and Mrs. Robert A. Armstrong of West | Virginia University. Following the ceremony a wedding breakfast was served at the Old Home tearoom. The bride was dressed in a becoming go- ing-away suit of dark blue. She wore a_corsage of Ophelia roses and lilies {of the valley. | Mrs. Reed is a graduate of Colum- |bia University, having recelved the | master of arts degree in 1919. She i i ! i also is an alumna of George Peabody College of Nashville, Tenn. For a few | years she was on the staff of Sayre College, Lexington, Ky., and for the past three years has been instructor 11n English at West Virginia Univer- sity. She has always bden active in soclal and community activities and i has won recognition for her art critl- | clsms and literary appreclations. The bridegroom is in charge of {courses' in Journalism in West Vir- | ginia University, having come to this position from the University of Mary- land, where he was head of the de- | partment of English. Mr. Reed holds the degree of doctor of philosophy from Ohio State University and is & member of Phi interested In community work and is chairman of the publicity committee of the Morgantown Kiwanis Club. Dr. and Mrs. Reed left for a bridal trip to Canada, where they will re- main for the nmext month. After August 1 they will be at home at 204 Grant avenue, Morgantown. On Saturday, June 17, at 4 o'clock, 1308 Euclid street was the scene of a beautiful but simply arranged wed- ding, when Miss Cora Pauline Downs of Washington and Mr. Noland Mc- Kenzie Downs of Middleburg, Va. were united in marriage by Re James Shera Montgomery of the Cal- vary M. E. Church. The bride wore an exquisite gown of white Canton crepe and carried a shower bouquet of bride roses, her only ornament be- ling a string of pearis, gift of her mother. She was given in marriage by her uncle, Mr. William Bodmer. The bridal chorus from “Lohengrin® was played as a processional. The bride was attended by Miss Lulu Putnam of Front Royal, Va., as maid of honor. who was gowned in white canton crepe and carried a bouquet of pink roses. The other attendants were Miss Carrle Bodmer, Miss Minnie Bodmer and Miss Jessie Bodmer of Poolesville and Miss Katie Bodmer of Front Royal, cousins of the bride, and Miss Estelle Downs and Miss Polly Downs of Middleburg, Va., sis- ters of the bridegroom. They were becomingly attired in shades of pink, blue and orchid and carried bouquets of pink rosebuds. The bridegroom was attended by his brother, Mr. Robert Downs of Middleburg, Va. The house was attractively decorated with palms. ferns and cut flowers. The wedding was followed by a re- ception, after which Mr. and Mrs. Downs loft for a two-week wedding trip. Dahlgren Chapel, Georgetown Uni- versity, was the scene of a very pretty ' wedding Tuesday morning, June 20, when Miss Lucille Mar- guerite Gaskins became the bride of Mr. Emmett Leo Sheehan of Decatur, 1. The ceremony was performed by the Rev. Dr. Peter Guilday of Cath- olic University, who also read the nuptial mass that followed. Seated in the sanctuary were the Rev. Father Creedon, Rev. Father John Gaele and Rev. Father John M. Mc- Namara, The bride’s gown was of white charmeuse with overdress of Spanish lace, with which she wore the con- ventional tulle veil and orange blos- soms, and carried a shower bouquet | ot lilies of the valley. The attend- ants were Miss Anne Gaskins, sister of the bride, and Mr. Gerald Sheehan, brother of the bridegroom. The maid’s gown was of white Canton crepe and she carried a bouquet of red Crusader roses. The ushers were Mr. John Fitzgerald and Mr. P. Michael Cook. The wedding break- fast was served to members of the immediate families ‘at the home of the bride, 4122 Keokuk street, Chevy Chase. Those present were Mr. and Mrs. Patrick Sheehan of Decatur, Il parents of the bridegroom: Mr. Ger- ald Sheehan, Mr. and Mrs. D. R. Heane, Mrs. T. F. MacDevitt, Mr. and Mrs. P. M. Cook, Mrs. Harry Gaskins, Mrs. Ada Gaskins, Misses Anne French Voile Blouses In tuxedo, Peggy or collarless models very sheer and lovely with their: dainty trimmings of fine touches of hand embroidéry. With a tuxedo sweater and ski ing costume. by hand and georgettes in the stylish frill models or round ne. styles. Flesh and white. 13 Special Sale of Sweaters at $5 Choice of the newest slip-on models, beautifully an Special Sale of New Arrivals in Mid-Summer Millinery Also a selection of the newest Hats for sports wear, with Wws or quills. These are foatured in the sweater shades as Monday We Will Place on Sale Exquisite Handmade with long or short sleeves. Sizes to 46. Also at five dollars finest batiste models entirely made Bathing Suits We have just received Smart Cool-Looking Styles White Hats far dress or sports wear, in baronet satin, georgette creps and taffeta rimiped, with estrich, Sne fower spraysaad hand-embroidery work of wool or silk. and black combinations. All are impressive values at five dollars. at $5 They are laces, drawnwork and irt they make a charm- ck, collarless and Peggy Special Sale of ' at $5 other lot of those splen- made and finished. Also did suits of all-woal jer- . all-wool tuxedo models sey. Approved one-piece with brushed wool collar models with skirt. Black, and cuffs. Colors, pink, navy or brown in combi- tan, honey dew, bisque, naticn with harmonizing navy, white, black. -Sizes stripes. Absolutely fast 34 to 46. " dye. All sizes. at $5 wool embroidery effects, \ well as white or wh’lo Mr. Perley Isaac Reed of Waterford, Beta Kappa. He is| i MRS. ISAAC REYNOLD HITT, 3d, Formerly Miss Eva Josephine Meyer, whoxe wedding Thursday, June 8, was one of the prettiest of the seanon. and Mildred Gaskins, Rev. Dr. Guil- dayland the Rev. McNamara. Mr. and Mrs. Sheehan left for a tour of the New England states and will be at home after July 15 at 2829 28th street, Cleveland Park. The bride’s traveling dress was blue tric- otine embroidered in henna, made with cape effect, 2and she wore a be- coming hat in corresponding shades. The marriage of Miss Pearl V. Kesmodel, daughter of the late Gustay and Mrs. M. Kesmodel, to Mr. John W. Miller, both of Washington, took place ‘Wednesday afternoon, June 21, at 2 o'clock, at the parsonage of Rev J. H. Taylor, pastor of Central Pres- byterian” Church. Miss Elice Davi- son, cousin of the bride, was maid of honor and Mr. William J. Toole was best man. The bride wore a traveling suit of blue serge and a picture hat and her bouquet was of lilies of the valley. The bridesmaid wore a white coat suit of flannel, white hat and carried a bouquet of sweet peas. Mrs. William Richards Merrill an- nounces the marriage of her daughter Janet to Mr. James Ord, formerly of this city, at her home, 1869 Montecito W an Diego, Calif., at 8 o'clock -the evening of June 25. Miss Merrill is the daughter of Mr. William Rich- ards Merrill, a well known mining engineer of the southwest, and cousin of the late Mr. R. H. Pratt of the Southern Pacific raliroad of San Francisco, Calif., and of Col. Carr, United States Army. Her mother, Mrs. Marguerite Elizabeth Watterson Merrill, is a relative of the late Col. Henry Watterson, distinguished jour- nalist. Mr. James Ord is the son of the late Maj. James Cresap Ord and Mrs. Ord of Chevy Chase, Md., and grand- son of the late Chaplain David Wil- son, United States Army, and Lieut. “ol. Placidis Ord, United Sitates Army. The wedding was attended by in- timate frlends and relatives. Mr. Dale Windsor of Pittsburgh acted as best man. Mr. and Mrs. James Ord will be at home at 1023 Bonnie Brae street, Los Angeles, after July 1. Mr. Ord is a graduate of the Mich- igan School of Mines. Use the Currants. Tle currant season is not a very long one, but while it lasts we can gain a good deal of variety for our table if we will only use the currants to their limit. There are many good ways of serving them. One, of course, is simply to wash them and chill them and serve them on their stems. Another is to wash them, shake them carefully to remove most of the water and then to dip them into powdered sugar. A good deal of t"e sugar remains on them. Or you o dip them carefully into a frosting made of water and confectioner's sugar. Test it out to be sure it is thick enough to glaze, but have it as thin as possible so that the dipping may be nicely done. Then dry the currant bunches carefully on waxed paper, or, if you are clever enough to devise some way of doing so, by hanging them up. Here are some good currant des- serts: Currant Water Ice—Soak one table- spoonful of gelatin in cold water to cover for half an hour. Pour over it one cup of boiling water and stir until dissolved. Mix with it two cups more water, two Cups SUEAT, tWo cups currant juice and the juice of a lemon. Freeze. Green Currant Pie—One pint ot green currants, two tablespoonfuls of currant jelly, six heaping tablespoon- fuls of sugar, two of flour and two of water. Line a pie plate with puff paste; put in the ingredients in lay- ers; cover and bake twenty minutes or till done. Ripe Currant Pie—Remove a suffi- cient quantity of currants from their stems. Line a ple plate with crust; flll with currants; sprinkle a heap- ing teacupful of sugar, a little flour and a few bits of butter over them. Cover with a crust and bake in a hot oven until done and of a deli- cate color. This will make a very juicy ple, and great care should be taken that the edges are well pressed together. Compote of Currants—Stem a pint of red currants and smash with a wooden spoon; add a cupfui of sugar, or more, if necessary, and when the sugar has dissolved bring to the boil. | Turn into a serving dish and let stand for two or three hours before serving. Plant Feeding. Light applications of commercial fertilizer at the present season hoed in or raked in with the teeth attach- ments of a wheel hoe will do wonders in both the vegetable and the flower garden. Bone meal, nitrate of soda and the balanced fertilizers are all excellent for the purpose. The nitrate is the shortest lived and the bone meal the most lasting of the com- mercial fertilizers. Liberal dressings of pulverized shéep manure or shred- ded cattle manure are also excellent. The last two have the advantage of adding to the texture of the soil. 1f the weather is dry it is a good plan to sprinkle after applying the fertilizer, but it should be a liberal drenching to wash the fertilizer into the soil and render it readily avail- able for the plants. In applying commercial fertilizers, which are usually in powdered form, sprinkle at a little distance from the stems of the plants, at least one inch or so. Apply lightly, as it is a mistake to put.on these concentrated fertilizers too liberally. The plants can use only a certain amount. Some of them, it applied too strongly, are likely to burn. Lightly and often is the motto. Once every two weeks during the early growing season will be suffi- ecient. Even this may not be needed and three weeks apart may do the business. The plants respond quickly and their condition will indicate whether there {s need for further application. Cream of Cucumber Soup. Peel, grate or slice thin some cu- cumbers and stew them until fender in a8 much water as there is cucum- ber. Rub through a sieve and add an equal portion of hot milk. Season with parsley, pepper and salt. Add some grated or chopped onion. For one quart of soup add one tablespoon- ful each of flour and butter rubbed smoothly together, then a little cold milk gradually added and stirred intd the hot milk. Sweet .Cherry Salad. Stone a pint of cherries and save all the julce. Slice a small, crisp cu- cumber thin, chop finely ten bleached almends and mix all together. Pour over a dressing made of a gill of orange and cherry juice, a table- spoonful of lemon juice and four tablespoonfuls of pulverized sugar. Berve on white lettuce leaves, l Tales of Well Known Folk In Sociat and Official 'Life (Continued from Eighth Page.) versity Library at Belgrade, wherein are placed the benefactors of Jugo- slavia since it wrenched its freedom from the Ottoman emplre. The sculptor is theq leading exponent of art in his country, and has received several other commissions fdr Ameri- can statesmen who appeal to the na- tional ideals of the kingdom of Serbs, Croats and Slovenes. M. Sambugnac has d several visits to the Wilson home. The former executive has given him as prolonged sittings as his health will permit, and he has expressed satisfaction with the re- sult. Tt is likely that President Hard- ing and Mr. Hughes, his Secretary of State, will be added to the line of benefactors which adorn the great hall of the Belgrade seat of learning. At present the sculptor is engaged on a religlous subject for the national cathedral of Belgrade. He will re- main in this country six months longer. With tall skyscrapers rising in the immediate vicinity of the celebrated mansion known as Decatur House, now the property of Truxton Beale, it s but Jogical that the old land- mark will soon follow others of its era and which have been leveled. Many who still live in Washington remember soclal events connected with the occupancy by Gen. Edward Fitz- gerald Beale, the debut and mar- rlage of his daughter, one to John R. McLean and the other to an attache of the Russian legation, who later be- came its last ambassador under the Czar Nicholas, M. George Bakhme- teff. But the mansion has a varled history from the moment of its oc- cupancy by the original owner and builder, Commodore Stephen Decatur. It was paid for with the prize money which the hero of Lake Erie re- ceived for his share in that gallant actlon and it was the first private building erected near the White House after its destruction by the British. At the time of his tragic death Decatur was livipg in Kalo- rama, the handsome suburban home of Joel Barlow. He was, however, taken to his own mansion, when he died and where the funeral services were held. Baron de Tuyll, Prussian minister, leased the mansion furnjshed from Mrs. Decatur and so did Henry Clay when he served John Quincy Adams as Secretary of State, 1825- 29. Martin Van Buren leased it for several vears, as did Edward Liv- ingston of Louisiana, another of Jack- son’s Secretaries of State. Next came the tenancy of George M. Dallas as Vice President, and then Judah P. Ben- jamin, who cut such a swath in the Confederacy. Sir Charles Vaughan, British minister, leased the house when Gen. Beale became the pur- chaser. but the British had then he- gun their handsome establishment now occupied in Connecticut avenue. M. Lamdros Coromilas, sometime Greek miniter to the United States, and who married Miss Anna Ewing Cockrell, daughter of the late Fran- cls Marion Cockrell, for more than thirty years senator from Missouri, has ‘recently been transferred to Rome, serving for some time in the foreign office in Athens and recently in Belgrade. Mme. Coromilas has never visited this country since her marriage some fifteen vears ago, but she is planning to do next autumn and will be the guest of her sister, Mrs. Edson Gallaudet. at New London, Conn., well remembered in Washing- ton as Miss Marian Cockrell. Both of these ladles were born here during their father's term in the Senate, but the younger, now Mme. Coromilas, spent all her girihood In Paris study- ing music and art. M. Coromilas was of the royalist branch in Greek pol- ftics, and, falling under the dis- pleasure of the Venizelos regime, he was in practical exile until the return of King Constantine and the crescent to the throne. He is considered one of the conservative statesmen of the stormy land and an authority on in- ternational relations. The mission to Rome s a distinct promotion. A unique and touching ceremony occurred a few weeks ago in Samoa when the body of Fanny Osborne Ste- venson was burled beside her dis- tinguished husband on the great rock of Mount Vea, which towers almost a thousand feet above the Pacific. In the few days of his Samoan life, when the beloved novelist was strong enough to tramp and climb, he made the ascent of this isolated peak, which rises from the ocean about 500 feet off the mainland, and, struck with its solemn grandeur, its remote- ness from human contact, he asked that the rock might be his tomb. Mrs. | Stevenson In her last testament pro- | vided for the conveyance of her re- mains to be placed beside her hus- ! band's, and this has recently been ful- | filled. Of the many illusirious men who have selected rock tombs in iso- lated spots, Stevenson’s and his wite's are by far the noblest and most ra- mote. So stormy has been the sea- son about the Samoan Islands that | for nearly eight months Mrs. Steven- son’s body has lain in the local cemetery awaiting a chance to con- vey it across the treacherous waters and to make the ascent of Mount Vea in safety. A grand tomb is pointed out to the strangers off Saint Majo on the Breton coast, where the emi- nent French author, Chateaubriand, had a rock jutting into the sea hol- lowed for his coffin. On the anniver- sary of his death, July 4, each vear a cure from the village says mass on the shore directly opposite and re- cites the office of the dead, a cere- mony which attracts the tourists all over the north of France. Sarah Bernhardt has recently purchased a spot similar to Chateaubriand's and adjacent to it and will be interred where the Bretdh waves will dash over her tomb ceaselessly and recite her requlem. A fragment of news coming from London is that, owing to the strenu- | ous efforts of certain health reform- ers, more than 400 gallons of ice| cream are now consumed daily in the ! British metropolls, and these is every | hope that the habit will become as fixed with the public of the “isles” as it is with the citizens of the “states.” Mrs. George Harvey has been much amused by this crusade to establish the universal eating of ice cream and naturally she has done her bit in establishing it. All Americans who so to London for a prolonged period carry all the necessary utensils to make their own, since until quite re- tently frozen sweets from one end of the continent of Europe to the other meant ices with fruit or brandy flavors. but never frozen cream. Mrs. Harvey has habitually served the varieties popular in her own country, and some of them, like strawberry and raspberry cream, have created a furore in English kitchens. Likewise frozen custard, delicately _flavored with French brandy, is deemed the height of culi- nary temptation. Medicos of Britain are engaged in lessening the tea-drinking habit of the people as assiduously as the Anti- Saloon League on this side attacked spirituous liquids and malt refresh- ments. The ice-cream habit {s also to help curb the British taste for stronger nourishment. Cocoanut Rounds. Dissolve one teaspoonful of pow- dered gelatin in two tablespoonfuls of milk. Add two tablespoonfuls of cocoanut and infuse it in the milk for fifteen minutes. Next add a few drops of yellow coloring and allow to cool slightly, and then stir in one- fourth cup'of confectioners’ g Turn_out on a baking board and knead in one-fourth cup more of con- tectioners’ sugar. Roll out and cut into small rounds, brush the tops with the white of one egg, and sprinkle with cocoanut. Savory Baked Hash. Run the meat and potatoes through the coarse blade of the food chopper and also the onfons to be used. The proportions will vary according to your own taste and to the amount on hand of each ingredient. Season highly with salt, parsley, sage or other condiment, wet slightly with milk or water and add one whole egg. Mix well and turn into a grease baking dish, dot with fat unless there is enough fat in the meat and bake in a hot'oven until brown. - MRS. GEORGE E. D. RUBLE, Formerly Miss Mildred E. Kettner. Window Curtains. There are always new and interest- ing ways to curtain your windows, so if you need new curtaing why rot try a new kind? Of course, there are some rooms where the sort of curtain you have always used doubt- less always will look best, but in other rooms a change would be quite desirable. For one thing, there are taffeta silk curtains for the drawing room or rather formal living room. A good way to make these for large high windows is in three tiers, one above the other, slightly ruffled. This breaks the ungainly length nccessary to fill in a very high window. ~Also, the ruffles of. the stiff silk look well in a broad window. s A very attractive curtain for a liv- ing room or bedroom is made of a coarse, heavy scrim, worked with a cross-stitch border in bright colors— peacock blue, rose, golden yellow and jade greén, for instance; or, say, scarlet, delphinium blue. black and orange. Anyway, plan the colors to £0 with the color scheme of ths room and you will have them right. The scrim may be ovster colored or gray or ecru. It must be heavy and the thread for working the border must also be heavy. Then there are gingham curtains. These are in incroasing vogue and are especially attractive for the sum- mer cottage or for the winter Iiving room done of®er for summer use. Another especially summery cur- tain is made of black and white thin china silk. This is soft and airy looking and really is quite durable, as it may be washed satisfactorils. Of course, such a curtain has a big initial cost. but this is oftsct w the good wearing qualities of the better grade silk. Perhaps white scrim or cheese- cloth, edged with deep hems or with a little cotton fringe, make as good a choice as any for the sumrer bed- room curtains. The coolest arrange- ment is not to have any curtain over the glass in summer, as this allows more air to come in through the screens than if they are covered with clinging white curtains. Chicken Pilau. Prepare a_chicken as for roasting without stuffing. Put it in a large saucepan well covered with water. Add some salt, one dozen whole all- spice and a little celery seed. When the chicken is thoroughly tender, re- move from the water. saving out one cup of the liquid. Into the remain- ing stock throw one cup of rice and boil, stirring constantly until the grains are soft all threugh. - Serve on a flat platter with the chicken in a nest of rice. The cupful of stock saved out should be used as a dress- ing by the addition of one hard boil- ed chopped egg, one talespoonful of ed chopped egg. one tablespoonful of The flour and butter must be stirred previously into a smooth paste. This makes a dressing of the consistency of cream and is poured over the whole before serving. THE LESSNER-MYER co. 3% 917 F w= Monday Only 50 Dresses IN ALL SHADES SIZES, 16 TO 42 Materials Are CANTON CREPE TAFFETAS FLOWER CREPE HOMESPUNS TRICOTINE SERGES =] Summer Fritters. Fritters furnish a delectable bit of food for summer. To begin with, you can make them of 80 many. things—almost any fruit or vegetables, or at least of enough 80 that their varlety is legion. You can make delicious fritters of strawberries—though these are a bit difficult. Each berry, being dipped in sugar, must then be dipped in fritter batter and then carefully cooked. You can make them of sliced fruit —sliced apples, or sliced Hawailan pineapple, dipped in the batter and fried. Like strawberries you may treat bolled Brussels spouts or small boiled onions—only omit the sugar. But dip the well-drained vegetables in the batter and then cook. Many other kinds of vegetables may be chopped and added to the bat- ter, which should then be dropped in spoonfuls into the piping hot fat. Corn cut from the cob may be treated in_the same way. Minced chicken or lamb or veal may also be made into fritters. The meat should be chopped or minced and mixed with a very thick, well seasoned cream sauce, chilled thor- oughly, and then cut into small pieces, dipped into the fritter batter and browned. Remember that fritters must always be well drained after they are cooked and that the fruit or vegetable to be dipped in the batter must be well drained before the dipping proces: With sweet dessert fritters a sweet- ened sauce is usually sefved. With a fritter to be eaten with a meat course no sauce is uscd. One egg, one cup of milk and one of flour are the usual proportions. Salt is added, and if you wish a sweet fritter a tablespoonful or two of sugar are added. Two eggs and half a cup of milk to one cup of flour may be used. Sweet Rusk. Take one pint of warm milk, one- half a cup of butter, one cup of sugar. two eggs, one teaspoon of salt and two-thirds of a cake of compressed veast. Make a sponge with the milk, yeast, and flour enough for a thin | batter; let rise over night; in the| morning add the butter, eggs and} sugar, well beaten together, the salt and flour enough to make a soft dough. Mold with the hands into balls and let rise until very light, then bake. I Lamb Chops Broiled With Tomato. Have your butcher cut for you four loin chops, welghing one and one- fourth pounds, and remove the chime bone: roll the flank end of the chop around the meat and fasten with a toothpick: either broil or bake, add- ing one-half a gliced tomato for each person, to be broiled at the same time with the chop; when ready to| serve, sprinkle the ‘chops with two | tablespoons of finely chopped parsley | or mint leaves. | Twisted Brown Ro! Prepare some dough the same s for any luncheon rolls. Cut in pleces the size of an egg. then roll each plece with the hands into a plain roll tapering at the ends and five inches long. Lay three together. Be- gin in the middle and braid to the end. Turn over and braid to the op- posite end: mold and twist all the pleces of dough in the same way; lay them well apart on flat greased pans, brush with milk and bake until a golden brown in a very hot oven Crab and Tomato Salad. Remove the meat from some hard- shelled crabs—there should be oie cupful—add two-thirds of a cup of celery cut in small pieces and & x small peeled tomatoes chilled and cut in quarters. ~Moisten with mayon- naise. Serve on lettuce leaves and garnish with mayonnaise, curled s - ery and small pieces of tomato. IIHIIIIlIIIIIIIIIllIHIIIlIIIII(IIIIIIIIIllIIIII J Dinner 4 to 8 at N ., : 1315 New York !vNe.M Through to 1330 H St. NW. “Let Our Chef Cook Your Dinner Today” Here's a Sunday sugges- tion that hundreds have already adopted with high- est satisfaction: Come to BLOSSOM 12 CAFETERIA today and dine in quiet and comfort, ‘mid ideal surroundings. Our chef is preparing a host of good things for you—and you'll find them all ready when you arrive. No tiresome delays—no tips—moderate prices. FRANK P. FENWICK U Ertebacher Twelve-Ten F St. New Summer Millinery —Fresh from our own Millinery workrooms —Beautiful Picture Hats —Stunning Garden Hals —Refreshing Sport Hats —Attractive Moire H ‘At Special Su ats uwmmer Prices $15.00 and $18.00 The Quick and Easy Way to Make Blackberry or Dewberry Jam Makes Two-thirds More Jam From Same Amount of Fruit, and Never Fails Uses Ripe Fruit, Takes Only One Minute’s Boiling and Saves All the Flavor and Color Every one who likes fresh berry pie will love good berry jam. Par- ticularly when all the flavor of fresh ripe blackberries or dewberries is reserved in the jam. Such berry jam is now possible in every home. A new and never-failing method has now been discovered with which any one can make the best qua]!ty quickly and very economically. With the Certo Process full-ripe berries are used—not unripe berries so necessary by the old method. The Certo Process retains all the rich flavor of this ripe fruit because it requires only one minute’s boiling —not the 30 or more minutes re- quired by the old method. This long boiling-down destroys juice and flavor, and particularly kills the -real blackberry or dewberry taste. With Certo, therefore, the result is a far superior fruity flavor and two-thirds more jam from the same amount of fruit, because no juice is boiled away. It also ban- ishes all guesswork or worry, as perfect results are certain. The new Certo Process for mak- ing berry jam is very simple: Crush well in single layers about 2 quarts ripe berries, using wooden masher, crushing each berry and discarding all green parts. Add juice of 1 lemon. Measure 4 level cups (2 Ibs.) crushed berries, including lemon juice,” ipto large kettle. Add 7% leveled cups (3%4 Ibs.) sugar and mix well. Stir hard and constantly and bring to a vigorous boil over the hottest fire. Boil hard for one full minute with continual stirring. Remove from fire and add ¥; bottle ORGANDIES AND VOILES We Won’t Quote Values THE : LESSNER MYER »e-917 F w (scant half cup) Certo. stirring it in well. From the time jam is taken off fire allow to stand 5 min- utes only, by the clock, before pour- ing. In the meantime skim, and stir occasionally to cool slightly. Then pour quickly. Makes 10 half- pound To make lasses of jam. Certo lfiackbmy jelly, see Certo Book of Recipes. * Certo is a pure fruit product— contains no gelatine or preservative. It positively saves time, fruit, flavor of ripe fruit, and guesswork. It makes all kinds of jams and jellies with fresh or canned fruit—some you have never made before. It is highly endorsed by all cooking ex- perts who ha used it. Every woman who tr it recommends it to her friends ¥s she'll never be without it. Zerto jams and jellies keep as { as any other made. Get a bottle of Certo and recipe book from your grocer or druggist at_once. For extra free copies_of Certo Book of Recipe write Pectin Sales Co., Inc,, 131 East Ave., Rochester, N. Y. Start the new—the sure., quick, economical way of making jams and jelties. You'll never return to the old “hit or miss” method. If your grocer or druggist does not have Certo, please call Mr. Leo Knott at Main 5000 to learn where to obtain it.