Evening Star Newspaper, July 6, 1922, Page 35

White and Brown Are Combined Most of us Hke lobster. Hence it be- hooves the housekeeper to ses to it that this delectable dainty is served on her table now and again. Here are some ways of preparing it, not too comrpili- cated for the home cook, that are excel- lent: Lobster Chowder.—Four or five pounds of lobster, chopped fine; take the green part and add to it four pounded crack- ers; stir this into one quart of boiling milk; then add the lobster, a plece of butter one-half the size of an egg, a lit- g:"unmr and salt, and bring it to a Lobster With Olive Sauce—One cup of stock, 1 tablespoonful of butter, 2 cups of cooked lobster meat, 3 drops of onion extract, % teaspoonful of salt, 1 tablespoonful ‘of flour, 1 dozen stuffed clives, 3% teaspoonful of pepper, 1 tea- spoonful of Worcestershire sauce. ¢ Brown the butter, add the flour, stir until smooth and let brown. Add the stock and the olives cut in pleces. Stir until the sauce thickens. When it be- gins to thicken add the lobster meat cut in pleces with a silver knife. Cook until this is heated through; add the seasonings and serve. BY ANNE RITTENHOUSE. Dressmakers look to the early summer races in Paris and around New York to see what smart women launch. Racing days in this country, how- the great trunks which went to the famous springs .were named “Sara- togas” because of their mission and their service? Smart women de- scended on these two pleasure places as tourists now descend on Paris and London. The journey to Europe was not an annual affair. We took life brilliantly on our own continent. Yet life on the whole does not suffer from the change. The greater num- ber have healthy freedom from the ity, a longer list of gayetles, for the motor has changed the world. As for luggage, one would not know what to do with a Saratoga trunk these days except to pack linen and silver in it. Why? Because clothes are at the irreducible mini- i mum. Ten gowns conld be packed into the space of one gown of 1880. Petticoats are trifles, often non-ex- istent in smart wardrobes. L4 Wherever there are races, big or small, however, there goes fashion. In Paris it Is as brilllant, as exulva-‘ gant, as worth-while as In vre-\l‘nr' i Scattered throughout the coun-| Curried Lobster.—Put into a chafing tryside near New York there Are:gish one rounded tablespoon of butter, enough races to bring out well dress- | and when hot add an even tablespoon-of ed women. At such events are re- fnely.minced onion, and cook until vels porters to watch the trend of affairs. ||, “ hut not brown. Mix together a * One of the 1880 fashions which 13! (gpiespoon of flour and a half teaspoon ed is the use of brown and|.r curry powder and stir into the hot hite. The sketch shows a costume |y, ifer ~ As soon as cooked, pour in one worn by one who looked on. It 18 of .yp of milk or thin cream, stir untll white cloth, the kind called frangel- | % Tra" cleame add two cups of laine by the French. It reminds us " B ith, of serge. The skirt has some Fulls | diced "lobster meat. Serve ho! ness in front to keep up with the pre- vailing silhouette borrowed from Tt :e!:‘opn‘;";;"';':mfg' ot ‘,’:C‘; amount of milk and let it boll up ence. Season with tablespoons of butter, short jacket which shows its lining o iroum eepe do thine to match t1is)| 810 SHUDETIR JiheniNervajaticucelon brown silk fringe which finishes thel ¥ edges. Flickers of brown embroidery border the fringe and the frock where | it is fastened down the side. There is no doubt that white ha been revived from 1880 days. | “Stewed Lobster.—Cut two cupfuls of obster meat rather fine, add an equal Pickled Red Cabbage. Trim and cut the stalk from a firm : Y o I8 ean red czbbage, quarter it, and cut the e in Tiroadeioth, . the = mew | ®ections across in thin slices, which serge, cloky, which is a blistered | will reduce the cabbage to shreds. fabric, are 'seen wherever fashlon!put on to a large dish, sprinkling foregathers. The Russian idea helps| \cell with salt as it is piled up, and to give color to a white frock, but|jeave for a day, then drain well in an conservative women are somewhat|enameled or earthenware colander tired of the Russian ornamentation. | gna'ntinio'a large jar. Boil enough They adopt brown and beige andiyinegar to cov with one-half an geranium with white as a contrast L5 er it to the crudity of the colorful Slavic effects. an ounce of allspice to the quart, placing the spices in a muslin bag, land when cold, pour it over th: pre- pared cabbage. This relish will be- ready after three or four days, and Is Cherry water ice may be made by |better if used while fresh, as after a mashing up two pints of ripe cherries | few weeks it loses crispness and and adding a pint and a half of sugar | brightness, although it will keep and water sirup and a pint of water. |good for some time. Let it stand for an hour, then strain. Add the whites of two beaten eggs. then strain and freeze in the usual manner. Serve with a preserved or candied cherry on top of each glass. et Convalescent Toast. Beat a fresh egg well and add a pinch of salt. Cut some thin rounds of day-old bread, dip into the egg Ao alt, vanilla to or. - mixture to cover all sides, then saute | cream, sugar and butter; then a ever, do not have'as much of thelgyjckly in a smooth omelet pan in a|the well beaten yolks, sift the flour, prolonged gayety aand extravagance|]ittle good butter. As soon as the egg | cocoa, baking powder and salt togeth- as when our ate ancestors|is cooked a golden color place it on a | er, add the milk and flour alternately, were young and August was spent at|hot plate and sift then add the well beaten whites of Long Branch and Saratoga. sugar over it, o the eggs. Any good frosting can be Did your mather ever tell you that)jelly. used. Cherry Water Ice. Frosted Fudge Cake. VHITE N A L e I Take one-third cup of butter, two RIAL IN P2 e PLAC JACKET SUIT OF NE. TH cups of sugar, one cup of sweet milk, two and one-half cups of flour, one- half cup of cocoa, three eggs, the whites and yolks beaten separately; two level teaspoons of baking pow- der, a pinch of salt, vanilla to flavor, 'ITH BROWN EMBROIDERY. a little powdered serve it with a little Toast It— Delicious Raisin Bread O.this some morning and surprise the fam- D ily: Serve hot raisin toast at breakfast, made from full-fruited, luscious raisin bread. Let your husband try it with his coffec.. Hear what he says. 4 Your grocer or bake shop can supply the proper bread. Np need to bake at home. Made with big, plump, tender, seeded Sun- Maid Raisins, and if you get the right kind there’s a generous supply of these delicious fruit-meats in it. ; . Insist on this full-fruited bread and you'll have luscious toast. Rich in energizing nutriment and iron— great food for business men. Make most attractive bread pudding with left-over slices. There’s real economy in bread like this. Try tomorrow morning. A real 'surprise. Telephone your dealer to send a loaf today. SUN-MAID - Seeded RAISIN Make delicious _bread,i;pies,;p;i&dih , cakes, . . etc. Ask your grocer for . . Send for free . book of tested recipes. o ‘Sun-Maid Raisin Growers - Memberskip 13000 ‘Depr. N-392-10, FrEsNo, Carir. particularly to the young girls sitting at switchboards in our modern bus! and eficiency behind the crisp curt tones, but there is absolutely no per- firm would go_out of its way to be nice to you. your home or your office is usuaily v{llted first by telephone. o you pick up the receiver? the voice which is crisp, curt and im- mean ' WASHINGTON, D. C. THURSDAY, .+ Telephone Personslity.. Oné day last week we were talking about personality in letter writing, projecting something of oneself to & friend by the medium of paper .and ink. Personality in letter writing is important and so is personality over the telephone. If you call a strange number fnd a disagreeable voice says: Hallo, huh, what do you want?” think of the disagreéable impression you immediately recelve! That is one way, though mot a very admirable one, of prdjecting personality. How different from the impression received when a pleasant voice g1ves & courteous answer and you have the feeling of smiling goodwill at the other end of the wire. Most peo- ple do not know how to answer a telephone. The statement applies {¥hich lacks force and spirit. This lack of spirit is often due to nothing but the inabllity to throw the volce properly or to enunclate properly. There are defects which can and should be overcome. 1f you put pleasantness and goodwill into your manner you will give a good impres- sion of yourselt over the telephone wire. Remember that the other per- son has only your voice and words by which to.judge you. V. 8. A.—The preparations you mentioned are made from dyes and some henna, which fact often con- fuses people so they do not realze that they are roally having their hair dyed, but the henna contributes little beyond the word. All that you can do now is to be patient untll nature restores your hair to its natural shade. After about a month, the deeper shades will have bleached out and it will not look g0 artificial. The hair will then begin to show its gloss and lose Its deadened appearance. The worst will then be over, and if you wint to haston the recovery, cut off as much of the length as you can spare. The Bright Side. From the Boston Transeript. Some one's always taking the joy out of life. A person complains with a pout; But others, of Iv.-cune, must be put- y In Or there soon take out. ess offices. There may be quickne: sonality and no feeling that this In these modern days ‘What sort impression do you give out when I do not khow which is the worse, personal, or the voice which may would be none to to be pleasant enough but ) N AN \‘“\\ NN 22 B = e —— Awraww R EERN il I[III/i//lmi/; ) bubbles.inzit </ & =—Satu) 5 The 'man whoputs the BETHELL VARIATION—Bethel. RACIAL ORIGIN—Walsh. SOURCE—A given hame. This family name, like 80 many be- ginning with P%r B, is of Welsh origin. Such names were formed first e of the prefix “ap,” meaning with @& Christian, or given name. . In the earliest records Bethel is found as ap-Ithel. Ithel was & given n Wi day it would be an oddity to find a man who bore it as a first name, ike John or James. Prior to the twelfth and thirteenth centuries there were no family names in_northern Europe. Where it be came necessary to distinguish be tween two men of the same name it was sufficient to do %o by referring to their parentage or to some Individual characteristic, such as “Bede, the son of Wulf,” or “Harald Broad-hea At first such names were not passed down from father to son. But the growth of population necessitated a more permanent system than this, and 50 through a period of several cen- turies sons began to take the de- scriptive names of their fathers and pass them on in turn to thelr own children. So today, Ithel, which has disap- peared ag a given name, survives in changed form as a family name. It became successively ap-Ithel, ‘p-Ithel, Pithel, Pethel and Bethel or Bethell. 1t is probable that hundreds of fam- ilies, unrelated, adopted the name through the general perfod of the twelfth and thirteenth centuries. s g OU “have fperhaps ™ noticed ™ the " silvery - bubbles in Clicquot Club Ginger Ale and that_they stay in it a long time. “Putting in the bubbles” is an important part of making Clicquot. The spring water, drawn from:the bed-rock through aluminum pipes, is quite cold but not cold enough. By refrigeration, the 'temperature of the Wwater is forced down almost to freezing. Then the water is carbonated. Thatés what makes Clicquot so lively, so full of sparkle. ‘Warmer water would not take the carbonation so well, nor would it hold it so long after the bottle is opened. So the man who puts the bubbles in Clicquot watches the (tneimometers and keeps the temperature just right, And every part of the making of Clicquot Club is just as carefully guarded. No ginger but real Jamaica ginger is used, only pure cane sugar sweetens it, and the happy blend of Clicquot is made with the addition of fruit juices. No wonder they all like it. " Order Clicquot Club Ginger Ale by the case. Should ;you desire -a change in flavors at times, you can get.a rinxed case with Ginger Ale, Sarsaparilla, - Birch Beer, and Root Beer. THE CLICQUOT CLUB COMPANY, Millis, Mass., U. S:-A. - BY LAURA ! The Country Housework Schedule. A column reader who spends her summers on a relative’s farm has written to ask me to write upon the subject of The Country Housework Schedule. - This reader friend goes to the country to allow her cousin, who owns the farm, to take a two-montks vacation. While doing this splendid substituting work my reader cooks for four men wio work on the farm, cares for the house single-handed, does the washlng and ironing. tak care of the ofl lamps, feeds the chic ens, does some canning, and gathers the vegetables daily from the Kitchen garden. >~ The first consldenation, fn system- atizing these Jabors, is to divide the whole week’s work o that only a fair share of ‘It is done each day. The meal problem is the heaviest, 0 this is the point at which to begin the schedule. ~Make out a week's menu in advance, planning so that on some days cold cooked foods may be served, with the exception of one or two hot dishes such as potatoes and a green vegetable. Cooking ahead saves much time. Cold meats. salads of cooked vegetables, nourishing cold desserts, or dishes of cooked foods which require only warming up in the oven before serving are great time-savers. The fireless cooker, or a steam cooker, Is another time-saver. For, with either of these cookers the din- HOUSE KEEPING Kll‘-AK. yner may be prepared and started cooking long before the time of its serving—and then forgotten until'the dinner hour: this gives the house~ keeper time to rest or do other things, instead of standing over the fire {o keep things cooking or to see_ that they do not burn. If 1 were daily feeding the chickens and gathering the vegetables from. the ganden. I would make the two tasks coincide so that I could gather. the vegetables when I went out to the chickens. Washinig vegetabies out of doers would prevent a great deal of un- necessary anirZ in the kitcner, w<* well as give the housewife a few miw- utes in the open to enjoy the treps and sky and beautiful sunshipe. ; In general, the farm housewerk ctedule should read something It Rise and dress at b:3 breakfast ready at 6 cleared away by 7:30. Consult the sheet of menu to see Whai the dinner and supper are to be—aad” prepare foods for dinner, ready to puajs into the fireless cooker at 9 or o'clock. Now do special | cleaning (this “special cieaning, 1 course, varles eve: washing; day, bakin day, either going to town or canning or sewing; Saturday, baking again: Sunday, golng to church). Dinnenis served at noon. dishes cleared a by 1 o'clock, the housewife fills lamps, rests a while, puts on a freal{ dress and prepares supper.. G1 EXTRA DRY: INGER ALE 1,CARAMIL AND PRUT FLAYORS uot Club Co. Millis Mass,