Evening Star Newspaper, July 14, 1922, Page 20

"The work of prep- aration is ours. The convenience is yours. A household re- quirement; a cams ¢ per’s necessity. Standard for fifty years HAIR .NETS WEAR WELL Single Mesh 2 for 25¢ Double Mesh ! 25¢ E. MITTELSTAEDT, Inc., New York N 1 hegsetosbg}g out the real beauty of the skin | » Cosmetics only hide skin trouble, but Resinol Ointment, aided by Resi- nol Soap in most cases, clears away blotches, roughness, and similar de- fects, keeping the skin soft and smooth, with the natural color of health. Give the Resinol products a t For sale by all druggists. Sloan's" Liniment ; Such reliel in em:r{tnau )7 At the first stab of neuralgic pain—use Sloan’s. Just spread it on—it penetrates without rub- bing. Then enjoy the tingling, complete, happy relief from all pain. For all aches and pains. —it kills pain! Delicately soft and refined is the com- plexion aided by Nadine Face Powder This exquisite beautifier imparts an indefinable tharm—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 Send de. for Postage om Semplc. NATIONAL TOILET WOMAN’S PAGE, " 1 i | WAYS OF CANNING AND DRYING YOUR VEGETABLES AND FRUIT Advice Is Given for the Housewife's Guid- _ance in preparation of Many Varieties for Family Use. O can string beans. wax beans, peas, okra and lima beans blanch them In live steam for _about ten minutes, then re- move them and dip quickly in cold water. Pack immediately in hot glass jars. Add a level teaspoon. of salt and boiling water to fill. and place the rubbers and caps of the jars in posi- tion. but not tight. Sterilize for three hours in a hot-water bath. Remove from the water bath, tighten the cov- er, invert to cool and test, for leaks. Wrap in paper to prevent bleaching and store. To car caulifiower, first wash and divide the head into small flowers. Soak in salted water for one hour to remove any insects. Blanch for three minutes, cold-dip, then pack in jai Add one teaspoonful of salt and cover with boiling water. Proceed as with | the other vegetables described. Ster- jilize for one hour in a hot-water bath. For cabbage and brussels sprouts the canning method is the same as for caulifiower. except that the vege- tables are not soaked In salted water. Blanch for about ten minutes, and sterilize for two hours In a hot-water Path. Clean asparagus and take off the scales and tough skin. Tie to- gether enough for one jar. Blanch the tough ends for about ten min- utes. then turn so that the entire bundle is blanched for five minutes longer: cold dip; remove the string and pack with the tip ends up; add one teaspoon of salt and cover with boiling water. Proceed as with the other vegetables. Sterilize for two hours in a hot-water bath To n whole tomatoes, scald to loosen the skins. dip in cold water and peel. Pack the whole tomatoes in wide-mouthed jars. then fill with tomato juice obtained by cooking down a few small tomatoes. Add a level teaspoon of salt to each quart make rubbers and loose caps secure: sterilize for twenty-two minutes aft: er the boiling begins; remove the . tighten the covers and invert to| be_distinguished from fresh cor: To can tomato pulp for cri tomato soup, place the tomato wire ba and plunge them into boliling water for about ten minutes; then plunr Remove- t| them into cold water. skins and cores. in a kettle and boil for thirty minutes pass the tomato pulp through a sieve: pack in hot glass jars while hot and 2dd a level teaspoon of salt for every quart. Partially seal the glass jara Sterilise for half an hour in & hot. water bath. Beets and carrots are canned in th in a tables whole or in Pack in hot glass ji ! water and one each quart. Sterl r a half in a hot-water bath. younger the beets the better they will | retain their colo Spinach and all other | be canned when very | thoroughly and cut oft |leaves. The right way to b | greens is by steaming in & cheese- ! cloth, Remove the gr s and | plunge them quickly Into cold water. Place them on a table and cut Int convenient lengths. Procesd aswith Add_boiling water 1 Greens will be improved if a few strips of boiled ba- con or chipped beef are added. A lit tle olive ofl also improves the flavor {Sterlize in a hot-water bath for three hours. Dry Fruita and Vegetablea. Fruit or vegetables for drying should be cut in small pleces. as the interior then dries before the skin forms too firm a coating. The fdod for drying should be as carefully se- lected as that for canning, and only those fruits and vegetables which are firm and fresh should be dried. All the knives and cutters should be scoured before they are used, so that they will not discolor the food. A meat chopper, sharp knives and strong shears will be sufficient for preparing foods for drying. Vegetables and frults for drying should be blanched acoording to the directions given for canning. Blanch- |Ing coagulates the protein matter in vegetables and more of the natural flavor is retained. It softens the veg- can sweet corn. immerse « the corn in boiling water for about fifteen minutes, and, after a cold dip, cut the ‘orn from the ears. Pack and fill jars {with boiling water, adding one level [otable fibers and as a result the mol iteaspoon of salt to h pint. Cook [ture in tte vegetabl 'or-m o for about four hours after the boiling |quickly. ity begins in the hot-water bath. Corn can be successfully canned on the cob {1f you have large gallon ot haif-gal- |left between the laths for lon jars. It needs sterilizing the same | Trays can also bs made vferg::\m::'?;‘v. length of time. but only half as much |netting. The adges of the netting are b salt is used. In wintar, after steam- t up about i s one inch, an = ing for a few minutes, it can scarcely |ber is required. The t. iy Trays for sun drying are easily made of laths. and a slight space is 's should not BY EDNA KENT FORBES. BEAUTY CHATS Summertime Foods. s such an exceNent se: way, are excellent to finish:-a meal, are cool, dainty and splendid after the heavy meat and vegetable course. on to Anxious Reader.—Never use cocoa butter on the face or throat, as it may cause a growth of hair. To overcome this tendency to fine lines, feed the tissues by a gentle massage each day with 2 small amount of & cream made from real almond oil and beeswax and use an astringent once each week. Such a cream. when made up as a trade article, must be very expensive to put such an oll into It, but it can be made at home. If you care to do this, send a stamped addressed envel- ope for formula. Frankie—Beef is not a fattening meat, but the objection to it is the fact that it increases a tendency to rheumatism if there is any Inciina- tion to this. All red meat is kept out of the diet of any one with a high blood pressu: Irene.—A woman of thirty-eight, five feet four and one-half inches, should welgh 130 pounds. A girl of sixteen, height five feet five and Uiree-fourth Inches, will be normal weight at 120 pound: e e L Beef With Mushroom Sauce. After beef is trimmed and larded, put It into a small baking pan, in the bottom of which are some chopped pleces of pork and beef suet. Sprinkle some salt and pepper over and add half a pint of hot stock. Baste often and cook half an hour in a hot oven. Serve with mushroom sauce. Mushroom Sauce—Take half a cup of stock and add to it part of the juice from a can of mushrooms or equal amount from resh stewed mushrooms. Thicken with a tea- spoonful of flour and butter mixed. Add pepper and salt to taste and a few drops of lemon juice. Add the mushrooms, simmer for a few min- utes, then pour the sauce over the beef. 1 would suggest that you take noth- ing for breakfast but black, unsweet- ened coffee or tea without milk of and with this two pleces of toust unbuttered. or. if this seems too difficult, with a very small amount of butter. If you've been used to a large breakfast and grow so hungry that vou feel sick, add a soft-boiled egg and nothing else. You can drink water during the morning if you grow too hungry. It is curious how soon the system will accustom itself to this change of diet. For luncheon have no meat at ail. No one who wishes to reduce should eat meat more than once a day, if then. You might have fish for the most_substantial dish. provided it is not fried, which makes it fattening. But If you are serious about losing weight vou will read the cook bOOk \ings to be made from vegeta- and you should eat lots of saiads. not with oil mayonnaise. Use boiled dressing. You may have both soup and meat, but it should be a thin soup, since thick ones are exactly ten times as nourishing as thin, and you may have lany meat except pork, ham or bacon, {if vou do not eat the fat part of the You may have most bles, but not potatoes or baked bea you may never eat spaghett {made rich with butter or cheese If your figure has any tendency toward ifleshiness ! You may not. of course, eat very | much bread or much cream, butter or sugar. Thick sauces are forbidden. Cakes and pastry are forbidden. Rich puddings and ice cream are hope- Jessly fattening. Your dessert must be mostly fruit—raw or cooked or made into a salad. Salads, by the sugar, Landers, Frary & Clark UNIVERSAL ROUND HEEL ELECTRIC IRONS e Balance 50c A Week Makes every stroke 'count in Ironing—forward, back- ward. sideways, all ways. Heats quickly and holds heat longest. Potomac Electric Appliance Co. 607 14th St. —Braeh Stors: Washiagton Reilway and Etectric Sure Death to Bed Bugs PREVENTOL". by wayig wih “PREV] , * Clsans Bath Tubs, Tiles, Metal Fittings and Garbage Pais. Purifies ! airin Sick Rooms, Cellars; poorly veotilated Apartmests. " Special combination peckage, pint can and spraye, $1.00. .- Quast Can90c; Pint Can 50c. All Cans are full standerd messre. Health and Thrift in the Home ket or & piece af cheesecloth | rest on the ground, but should be sup- ported on wooden horses. They must be protected from insects by netting. Fruit or vegetables may be dried In wire trays in the oven, or in a drier hung over the ve. The tempera- ture of the oven should never 'bé above 150 degrees Fahrenheit, and better results will be obtained if the food is dried below this temperature and slowly with a low_ heat. which is |8radually increased. 1If the heat is applied too quickly the result will he the same as that obtained when the food is not cut in small pleces. The surface of the pleces will dry and the Eeat will not penetrate the interior. |Small quantities may be dried in the oven on tin plates. Leftover vege- ¢ |tables may be dried in this way to be used for soups. To dry apples: Sweet apples are best for drying. After you have re- moved the skin, core and quarter them, place them on racks of plaited twigs in a slow oven, and allow them to remain until they are perfectly dry, a golden yellow in color and firm to ‘the touch. Take them out of jthe oven and allow them to grow cold, then store them in a dry place in a tin canister. Treat tart apples the same way, except that on account f their great juiciness it is neces- sary to subject them twice to the |heat of the oven and allow them to grow cold between the heatings. To dry pears: Pears should be peeled and cored. It is best to use such kinds as do not keep well for eating uncooked. The oven should be of medium heat ing summer drink. taste. Rosy spread it on_thic at the creamery. Wholesale Oaly Put the pears to' —“ICED~—. "SALADA" Tea will prove a revelation in summer beverages. Sold everywhere in sealed metal packets only. Chase & Sanborns . SEAL RAND You Are Sure to Like it Iced N hot weather, iced Seal Brand Coffee is just about the most delicious and refreshing drink you can make. The Seal Brand flavor is exactly suited to make a cool- Just make your coffee in the usual way, then pour it 'into tall glasses generously filled with cracked ice. Cream and sugar may be added to suit the individual You will find as much difference between iced Seal Brand and the ordinary coffee as there is between night and day. At your grocer’s im 1, 2 and 3 pound tins. Never in bulk. 45t SARBORY! ‘Cheeks and fieadow Gold IGSTERS of today must be equipped in Y?nlllrr:i and bodyoto tackle the jobs of the future. Give iddies pl f Meadow Gold butter— gl el alis iy el brain. It is the most healthful of all foods, the cream of man's best natural food, mitk. 't stint in quantity or quality—buy Meadow Gold E::tletr.‘tl:: :):l:mal pasteurizedA product—lrip!e sealed Meadow Gold buttes flavor is sweet, delicate and savory— delicigus and uniform. | " BEATRICE CREAMERY CO. 308-10th St., NW. and ffatter them with tho hands while they are cooling for tire second time. Store them away, close- 1y packed in a tin canistar. . To idry plums: Plums should be wiped With a dry cloth and placed on the racks with the stalks upward. The best time to dry them is when the bread comes out of the oven. As soon as the plums are ~thoroughly heated, take them out of the oven and set them away for twenty-four hours. The next day put them again in the oven and leave them for three hours or longer, until the skin looks dry and wrinkled; then let them grow cold, and before storing. rub them between the hands to free them of the stalks. Put them in a roomy bag and hang them up in a cool place: To dry cherries: The small black cherries are best for drying purposes. You will need w fire, but as they are small need only go Into the oven once. When they are dry and cold, rub off the stalks with the hands and store them like the plums. To Ary apricots: Apricots require a very cool oven, so that they will not losa their bright orange coloring. After halving them and taking out the stones, put them on the racks with the cut sides up. Let them stay in the oven three hours the first time, then let them cool and stand. for eight hours. Then heat them through again. The second time the heat of the oven can be more intense, but not fierce. When they are cold, pack the apricots closely in a tin canister To Cnn Fruit in @ven. Cooking fruit in the oven for can- ning is easily and quickly done, and some housewives think that the fruit retains its khape, color and flavor bet- ter than when cooked in & preserving kettle. Cover the bottom of the oven with a sheet of ashestos paper, the same as used by plumbers for cover- ing furnace pipes. If you have no H209 H { ez T JJHYIIL,I‘." fi At all dealers. . lubnlo- 7-’ T, arge pan in lnc: same as for cooking in t Xettle, rr‘ffl*u::“a;o use in its place a hich there is about two es of bolling water. Thoroughly 4 utensil, ake d water as sweet Prepare the fruit the around the inside of each jar. & steel knife. Plac the oven either on the the pan of water. The oven should be moderately hot. Cook the fruit for ten minutes: remove from the oven and fill each r with bolling wipe and seal. If the screw 0 re used, tighten them after the glass has therovghly cooled. Large fruits may require about a pint of sirup to each quart jar of fruit; the small fruit will require a little over half a pint of the sirup. BANQUET ORANGE P: ¥OE Fill the hot et Why You Should Buy | the ‘Best Vinegar e § i i |Be Careful What You Wash Your Hair With Most soaps and prepared shampoos sen tain 100 much alkall, w Surious, as it dries the the hair brittie The best thing to use fs Mulsified rocon nut ofl shampon, for this is pure and en tirely greascless. It's véry cheap and beats ansthing else all to pi You ean get Mulsified at any drug store. and & fow ounees will iast the whole family monthe. i " ch ix very in alp and makes ! 518 4 me. ‘Washington, D. C. gLio R ARCE O VINEGA for W Two or thres teaspoonfuls of Mulsified n a cup or glams with a little warm water ie all that In required. It makes an sbundance of rich, creams Inther, cleanses thoroughly and rinses out easily The bair dries quickly and evenlr, and s soft, fresh looking, fufly, warr a0d easy to handie. Be it loosens and takes out evers particle of dust, dirt ||/ ana danerumr. e sure your druggist gives ! you Mulsified. —Advertisement PUMPSand OXFORDS FOR WOMEN Prices Greatly » Reduced You Save $1.35 Or More In This Big Sale! Our Annual White Sale is now on in full blast! The values it presents are positively unmatched anywhere. Our entire stock of Ladies’ White Shoes is embraced in _this sweeping, clearance. Including all this season’s favored styles in Pumps, Oxfords and Theo Ties, in White Kid, Canvas and Nu-Buck, as well as novel Sport Oxfords Military, Baby Louis and Flapper heels. The regular prices are embossed on the soles—so there can be no question as to your saving. This is absolutely the greatest bargain in White Shoes known in years! Don’t miss it! B Other White Pumps and Oxfords In This Sale At 14545 98 They Were Formerly Priced $3.50 to $5.00! above prices can choose from hundreds of Stunning Pumps, Ties and Sxtd:eds that were fxerly $3.50 to $5.00. Everything that is new and fetching in white footwear will be found in this collection. Included are stunning Goodyear Welt Sport Oxfords in Black, Russia and Nu-Buck combinations. Military, Baby Louis and Flapper heels. -The values are so amazing that it will pay you to buy several pairs. See them in our windows. . . Shoe Stores Co. ’muu-«cuhduuhhmu-msum. .. THREE WASHINGTON STORES: 913 Pa. Ave. N.W. 1112 7th St. N.W. Open Saturday Nights Open Nights 711 H St. NE. Open Nights