Evening Star Newspaper, November 19, 1922, Page 88

THE SUNDAY STAR, WASHINGTON, D. (.- ROTOGRAVURE SECTION - NOVEMBER 19, 1922 This Christmas —wouldn’t “they” just love a copy of that precious old picture you have tucked away. “While you are about it, get a good one.” ([l/m (111111‘0 1407 F ST NW..WASHINGTON BC THE NEW WILLARD HOTEL Pennsylvania Avenue and Fcurteenth Street A hostelry as famous as the Wil- lard purveys to its visitors nothing Two dancers who will take part in the carnival-circus and dinner of the Maryland, Virginia and District of Columbia Medical Society in Washington on the afternoon of November 22. Above, Marguerite Agniel of New York. At right, Miss Camille Little of Washington. fcjeyy Uepone U but the best—that means that AENEKR-DRURY Ginger Ale is the most prominent among its bever- ages, Shoes Hosiery J|1219 F st 1219 F St. Brown Satin Colonial Fashion's new shade. Brown q Satin with Brown Brocade quarter. Same model. Black Satin. Black Brocade quar- M ter. Turned ~oles. Spanish Loui~ heels. $ 1 1 .00 S e SRR Close-up on Ariny parachute carrying aviator who leaped from a plane while over McCook Field, Dayton, Ohio. Lo GINGER ALE- the SECRET of Delicious Fried Foods EVERY chef knows that one of the hardest things is to fry food so it will be “done”, yet not soggy nor heavy. Here are a few hints that have aided thousands of intelligent housewives: Your food will be twice as appetizing and more easily digested, if you use Mazola for cooking, instead of animal fats or ordinary cooking compounds. ONE reason is that Mazola can be heated so hot that the food is instantly crusted over. This keeps in all the rich juices, and makes the food more delicious and tastier. For frying fish, dry your fish well, dip in flour or FREE—Beautifully illus- cracker dust, and drop in hot Mazola. trated 64-page Cook Book. Write to Corn Products Refining Company, De- FOR frying French fried potatoes, let potatoes partment A, Argo, Ilinois stand in cold water an hour after they are cut. Then dry well, and drop in very hot Mazola. Have your Mazola in a deep - pot, as this will prevent the Mazola from running over when « 5. -3 i you drop the potatoes in. T Beauty Imported For You Sweet pungence of balsams, fairy flower scents,fine fragrant treshness pervade the luxurious lather of Klein’s Imported Glvcerine Soap. Crullers fried in Mazola are never grease-soaked, as they form a crust at once when dropped into hot Mazola. It keeps the tenderest skin soft and white, and adds an aesthetic pleasure to the most casual ablutions. Mazola is sold by grocers everywhere. MAZOL Best for Salads and Cooking— Kiein’s Glycerine Soap is made in Budapest, Hungarv — trom the purest glycerine and slowly aged and mellowed in the cake to the pertection which has made and kept it famous. Sold in individual cakes or in long bars of the following odors: Lilac, Rose, Benzoe, Lily of the Vallev, Violet. Insist upon Klein’s. \. S AT Made from a secret formula—the exciusive prop- erty of the Klein factory for fifty-seven years. KLEIN'S GLYCERINE SOAP Geo. BorareLor & Co., 16th Street and Irving Place, N.Y. Sule Duswibuters, United Sares and Canaga - N R X A\ ;A ALCO GRAVURE, INC . NEW YORK. BALTIMORE, ST LOUIS