Evening Star Newspaper, May 20, 1925, Page 26

WOMAN’S PAGE. Hamburg Steak in Tempting Form BY LYDIA LE BARON WALKER. One meat that lends itself admirably | as other cuts of beef. Then the prod- ores of different preparations, and | uet is excellent and the price low. A o reasonable in price, is | little fat is not undesirable. Too large 1t can be quickly pre- | a proportion of fat does not make the cooked. which is a third | meat cheap to use, though the actual it to be considered. It is 8o | cost may be low. that in some of the dishes |in cooking, making the bulk shrink, trcely any resemblance to | and the meat will be efther extremely the same article siher preparations. | rich or it will become so erisped that ‘There few housewives who do not | it is in little hard or tough grains. So <erve hamburz steak in one or the | when bpying hamburg steak see that otner during every fort-|it is not very fat, if you would be thrifty. i Fine Hamburg Steak. | The lower part of the round makes | | as fine Hamburg steak as any beef. Tt isa full-flavored and juicy cut of meat It is tough if not ground or cooked long and slowly. In the ground form |of | ness while it retains its flavor, its ex | tract, and it is lean. When buying this cut, have it freshly sliced and put through the grinder. Then have some good trimmings of fat added, without being ground, which are to be | used for frying the meat. You then | have meat that can be pan broiled like | resular sliced steak, and it will be | delicious. Tt will not shrink unduly in | the cooking. and therefore is not as | expensive as the first cost appez rison with fat hamburg steak. “Trimmings” of Beef. are many trimmings of beef that are good to be ground for ham- | burg steak if too much fat is not in- I< luded, such as the ends of porterhouse | steaks or “short steaks,” trimmings of some roasts, etc. | kkeep these trimmings in the lce ches and grind them when ordered thus enable customers to see exactly is used in less expensive ham There is an opportunity, as will be seen. for unreliable butche to slip in less desirable pleces of meat into the grinder when the steak is made beforehand and is ready to be welghed out to purchasers. It Is im pertant to know reliable or else to see what you are buying before the meat goes into the nder, if the steak is to prove satis tory. Hamburg in Leaf Cases. | A recipe calls for lean hamburg steak and cabbage leaves, The ingre dients are: One pound lean hamburg | steak, many cahbbage leaves as | there” are_persons to be served, one egg, one stalk celery, one-half teaspoon- | ful ‘onion juice, one-eighth teaspounful | pepper. Season to taste. Put the meat through the grinder, or use ready ground hamburg. Grind | the celery fine or chop it. Beat the | |ezg enough to break yolk and with white. |and the onion juice to the meat and | stir, and continue to mix until well |blended. Parboll the cabbage leaves, {but not so long that they are tender | enough to break when handled. Re | move from the water. Put one kitchen spoonful of the meat in the center. old the cabbage leaf over the meat |as if it were a parcel that you were wrapping, and tle with string to hold neatly toffether. Place these ‘“‘meat parcels” in a_well buttered baking dish. Dot each leaf with butter and grate a very little cheese over the leaves. Bake slowly for 25 minutes Remove each pareel from the baking dish. Snip the strings and take off Place the packages on a platter, gar- nish each with a narrow Strip of pi- mento. Ornament the dish with lemon [ cut into small lengthwise sections, and | with parsley. Serve piping hot with or without” a malitre d’hotel sauce. e skillfully used by butchers to|This can be served as a *company lparation of meat. If|dish” for a luncheon or for a meat re good, they may be | course for a dinner even where there ble for hamburg steak | are guests. CHATS less than 3 or 4 years ago—that Is, if she wants to look as well in the pres ent-day skimpy clothes as she did in the styles of some years back. Pat—When mixing ammonia with peroxide as a bleach for superfluous hair the proportions are about equal If there is less ammonia it will not matter much, as the peroxide does most of the bl hing. There is no special weight for growing children, as general health is all that should be considered. AR IN CRIS SPRINKLED A DISH TO THOUGH m giv rather unusual, and will preparation to many add a novel home-makers' giving it, however, let me rd or two about the meat i It can be many grades prices, ace to the cuts of meat ground, the proportion of fat in- led and the fluctuation of prices of Sl When the hamburg stez swest price is paid for k two reasons exist for Ome is the fat d the meat itself. Trimmings of BY EDNA KENT FORBES. BEAUTY Are You Too Stout? to wear the skimpy sh re selling as ng for Summer you will be reasonably slim. You can- | s fat arms in a sleevel two or three chins with the neckline. Above all, you | ris a few inches below 1" e new the p goir dresses the t ks nowadays loo made by wrapping vard of material around the figur u must be s you must even { yo short-waisted ou're not by having v nd putting the belt he h If_you which a gre you can probab conceal it by wear- new combination cor \d brassieres. Tf well cut these are snuz around the hips, but give plenty of room around the waist and are snug in at the bust. They are better than a tight brassiere in dis posing of unwanted fat and have the extra advantag smooth | nbroken lir h no either rassiere pushes . waist eu right hiy crime most s one ¢ In my Fancy 1 appear| Well-groomed wnd kindly and sincers, Never holding spitefil | views | And never wiearin muddy shoes. sets | ve ideal meas- | present “smart” | the perfect bust 36, and every aver- | ver \eight vadays 8§14 or even h must niean that nds le the ideal A Tairt arge woma, | cannot hope to have 1 bust measurement as uld 1 fror as The fat will try out - hamburg steak it loses its tough- | Many fine butchers | your butcher to be | mix | Add the seasoning given | THE EVENING STAR, WASHINGTON, D, C., WEDNESDAY, MAY 20, 1925. Color Cut Out LITTLE CINDERELLA. l ! 1 A Lost Princess. | When the stepsisters | from the ball Cinderella was again in he rner by the re dressed in her old rags. “Was it a beautiful ball?” he asked. “Whom did the prince e with?” »h, he danced with a strange princess who came in just before the | bail began,” they told her. “She must {be a very'great princess, indeed, for no one, hot even the prince himself. |could find out who she was. Before the ball was over she slipped away |and the prince was like one distracted | when he found that she was gone. | Tomorrow night another ball is to be given. The prince hopes that the princess will come again and that he may find out who she ix.” - i me home | The prince’s suit is of rich, Leave the lace frill | neck white. (Copsright. 1 vellow | | velvet. at the ) This sketch of the rear elevation of a fine old Southern Colonial home may give you who enjoy similar homes an idea for its landscaping, for this is quite representative of the type. Across the rear of the house thers | retaining wall and stone steps leading | down to the garden level. Potted hy- |drangeas display their luxurious | bhlooms at either side of the steps and from them a quaint flagstone path leads to the sun dial in the exact| center of the garden. The garden is divided into_little square flower beds, each bed a happy tangle of old-fashioned beauties, and at the far end there is a secluded small lawn shaded by drooping wil- lows. a broad grassy terrace with a stone (Copyright, 1925.) Shrimp Au Gratin. Shrimps may be used, or part shrimps and part fresh fish separated | in flakes. Allow three-fourths of a | | cupful of cream sauce, two tablespoon- | fuls each of butter or fat and flour, | | one-fourth teaspoonful each of salt | land pepper and one cupful of milk to | leach cupful of solid material. Set in | |« greased baking dish_in |buttered eracker crumbs on top. Bake until the contents are hot throughout land the crumbs are browned. economy ? -cost you 2¢ less than a service SUNSWEET | California PRUNES from the 251b BOX or in the NEW 21b. A cornisn’t just a local pain. The tiny nerves beneath it are on the “'main trunk line,” linked with all the nerve cen- ters of the system. . . .Doc- tors know that a tiny lump of callus on the toe—no big- ger than a match-head—may make one feel mean all over. She doctored a ; headache ~but e Corn was to blame as cool as velvet—fits over the corn, stopping the pain. in five seconds. You wear this two days in blissful com- fort. When you take it off, the corn retires too, gently up- rooted by the little brown discofnagicmedicationwith- in the pad. . . . So dainty, so neat, so quick and sure. Science's final answer to the pain and nuisance of corns. For health's sake, end that comm i How to Be a Good Husband Advises Prospective Bridegroom IDorothyDix If You Want to Keep Your Wife in Love With You Play Fair With Her on Money Matters and Give Her Plenty of Affection. /A YOUNG man said to me the other day: “I am going to be married, and - T earnestly and honestly desire to make my wife happy, but bevond a vague and rudimentary Impression that I must not beat or starve he do to keep & woman blessing her lucky stars that she married him, instead of ;;&r;da;l;l; what on earth the fool-klller was doing that she survived her wed- “Well husband i beating your wife s not the matter-of-course thing that you seem to think it is. There wlill be plenty of times when you will want to do so, and bitterly regret that no perfect gentleman can lay his hands upon & woman save in the way of kindness, no matter how much she needs a thrashing or he yearns to give her one. I replied. ““your theoretical groundwork for being a good “While as for giving a wife sustenance and raiment, believe me, that to be a_good provider is one of the brightest jewels in the crown of a good | husband. No matter what other charms and virtues a man may have, he Is a poor makeshift of o husband if he cannot give his wife a comfortable living. | And, on the other hand, no man is a total fallure as a husband If he keeps his wife in luxuries. Jewels, and motor cars, and fine houses, and fine clothes are a consolation prize that takes the curse off many a woman's disappointment in marriage. “Having, then, accorded your wife considerate treatment and given her a good home, the next step in being a good husband is to play fair with her on the money question. Get off on the right foot there and you will save yourself endless bickerings and prevent her from feeling a bitterness toward you that will grow and grow until it will klll out all her affection for you. “ se e ¢UTHE first disiliusion that many a bride gets is when she finds out that the prince of her dreams is a tightwad, who haggles with her o own. There sn’t a woman in the world who is enough of & worm of the d not to resent having to ask her husband for the money she knows she e as housewlfe. So go 50-50 with your wife on the money proposition. Give her as big an allowance as you can afford and be decent enough net to what she o~ with f{t “The next item in being a good husband is to be affectionate to your wife. Don’t expect her to take it for granted that you still love her because you haven't applled for a divorce from her. You handed her a fine and con- vineing line of love talk while you were courting her, and there is no excuse for your cutting it off and becoming as dumb and clammy as un oyster just as soon as you've got. her. “No normal woman can live without love and be happy. ‘It is just as necessary to her weH-belng as food and drink are, and if she is deprived of it she suffers all the agonies of soul sturvation, which are worse than those of the body. When you marry & woman you isolate her from the love making of other men, and so you are in honor bound to provide her with an ample supply of soft talk yourself. “Therefore, make it a rule of your life to give your wife at least one ss every day that has in it some thrill of love and passion and that isn’t flavored with hum and eggs, like the perfunctory peck on the cheek or the back of the eur as they are starting for worl; that is all that most | men ever hand their wives in the osculation line. “And, fer heaven's sake, don't neglect to pay your wife compliments When she has on a4 new dress tell her how pretty she looks and how be coming it s, instead of grunting or demanding to know how much it cost. If you have eyes enough to see other women's pretty clothes and intelligente enough to say the right things about them, why not about your wife's, when it would please her to death and make her think what a wonderful man she had married? PR P HE next point in being a good husband consists in doing something actively to make your wife happy and showing a human interest in | her. Many men think they have done their whole duty as husbands when they furnish their wives with food and shelter and plenty of money. “I have heard men excuse themselves for never remembering an an- niversary or giving their wives a little present by saying that they didn't know what Mary or Sally wanted, and that they had charge accounts at the best jewelers’ and department stores and could buy themselves whatever they wanted. “That kind of thing doesn't make a woman happy. There isn't a wife in the world who wouldn't get more thrill out of a dollar string of blue beads that her husband bought because they matched her eyves than she would out of a pe anniversary because her husbaund had forgotten they were ever married. “It is the personal touch that counts with a woman. The sentiment. The knowledge that her husband is coneerned about her, that he notices when she is-tired, that he appreciates all that she does, that he tries to make her happy and wants to give her every pleasure that he can. “If you want to be a good husband, son, remember to do the little things, and the big things will do themselves. Be uffectionate, be kind, be appreciative: jolly her instead of finding fault with her. Be liberal in the use of flattery and take her to some place of amusement at least once a week, and she will thank God on her knees in having given vou to her for a husband. E DOROTHY DI (Copyright, 1925.) of difference between the:meaning of the medieval word vler” and the modern word “islander.” The former meant as much ‘“‘waterman’ as “is- lander.” According to geography an island is a section of land entirely sur- rounded by water. According to ety " mology, however, it is “water-land, a distinction, perhaps, without a dif. ference. In earlier davs the Anglo. Sazons called water “ea,” and later the spelling of this root or word de- veloped into “‘ey” (not, however, with a pronunciation like our word, “ee, for in those days the “y,” like the “i, was pronounced elther as we tod: pronounce “ee” or the short “i") Until comparatively modern times, therefore, this family name was not pronounced “Eye-ler,” but “Ay-ler,” rhyming with “sailor. (Copyright! 1925 oA more delicate Pistory of Bour RName BY PHILIP FRANCIS NOWLAN. EYLER RACIAL ORIGIN—English. SOURCE—A locality. This is a family name which ap- pears as though it might have some optical significance. 3ut though of pure Anglo-Saxon origin it has no con- nection with our modern‘word “eye.” The word from which it is derived is spelled somewhat differently today, which explains the difficulty. If the family name were spelled “Isler” you'd stand a better chance of guessing the origin, or perhaps if it were spelled “Islander.” Really, however, there was a shade cenh T {haven't an idea of how to go about the good-husband job. What should & man a sound foundation on which to'build, though refraining from | r the | market money and who is 0 stingy that he never gives her a penny of her | * necklace that she bought herself on her wedding | Ramble Around The ONION MAN | You TesT His WARES | BY WIS BREATH. | | Fifty-Seventh Day. RIO DE JANEIRO, Brazil. March 23 {—When you crawl into Rio by the back way, as 1 did this morying. most | of the thrill of viewing this master- ece ‘of nature is lost. The proper to enter Rio is by boat, not by | by rail, and I supose that I will never | appreciate it so much as when I leave it a few days hence “God made Rio 1 : but man made | | Buenos d heard an ardent | native cit | 1 should sa on earth that the divine hand What an artistic ture is this sweep! | chantment before me —the wide |ing Loulevard of Beira Mar —that i mense conical cu ity, “Pao de As ugar L the huge hunch “orcova and towering | * nearly—all sptured as if 1 some fierce itic hand tinted with colors from the rainbow It is the setting- not the city—-t is £0 beautiful. 1f there were no city here at all, the spot would be worth L visit just the s | God, indeed, 1 e Rio | Bay of Naples and the h: | Francisco with its Gol mere sideshows. And Rio to the wo der cities of the world | But excuse me, please; Rio has been ved about by experts. | Here is Dick Hyman from the Bra | zam (Brazilian-American Weekly) who is going to interview me or lunch with |me or something or other. First we “stepped this wa We looked ovews the “lista dos pr d 1 want? “Apy ‘imbos?" or Maybe 1 desired Jimon Squacho” | {or “Wisky ur” or perhaps “Bierre | | Steutt’ or a “Limonad: \ And the “precos”! Think of it! An iz Nogg” costs 3$500 reis. A garo” has a presco of 150§000 reis This strange money is simply ing natu —there is nothing German about it. It is conveniently made higher denominations, the popul unit being the “‘milrei"—1.000 reis expressing sums in milreis and rels the sign $ is used in practicaily the same manner as a period. Thus the sum of 150 milreis, about $1.50, is writ- ten 150§000. We took a taxi—the wildest in the world, T am sure—and streamed along the Beira Mar to the Rio Branco—the Fifth avenue of Rio—a wide, beautiful thoroughfare that cuts through the center of the city. Broad sidewalks of wigsly, wavy designs of black-and | white stones laid in me K |line the edges of the prominent “ruas.” Both stones and workmen ere | brought from Portugal, and they have | done their work well—so well, in fact | that I felt a tinge of sea-sickness after | |a stroll along Botafogo. What an aid | {to prohibition these strange undulat- ing sidewalks would be back home! We sat in the “Brahma Chopp.” a | restaurant in the Rio Branco, and watched Rio pass by -—a picturesque | el of humanity It was, now and then marred by the passinz of a huge col ored man carrying a coffin on his head! Rio has more than a million inhab. itants. The nationalities are as varied | as the Kkaleidoscope of complexions | that passes our table. Portuguese, | Italians. Spaniards, French, | rlans, Arabs, Germans, Brit- | ish, and now and then an American | will be seen. I have listed them ac- cording to their numbers. There are If there is a spot | 1s been touched by | it must be here.| contortion of na harbor of en Af) 1c Mineraes n LOAF CHEESE - Javor that is always the same-- | | i R e | BY RIPLEY. | | cury- f# TRY serving smoother, mellower cheese tonight with your most charming salad. Watch how those enticing golden squares disappear. Even the person who said, “Just a sliver for me, please,” comes back for more and more. And how your friends will praise the tempting goodness of dainty tea-time sandwiches with centers of Phenix Cheese, or satisfying man- sized picnic sandwiches! cheesemakers who for generations have been making fine table cheeses. Ask for it at' your grocer’s or delicatessen. It will earn a regular place on your marketing list. In American, Swiss, Pimiento and other popular varieties. ~ ~ “Delicious Cheese Recipes” — FREE. Just send your name and address for this fascinating new booklet. Tested recipes for bubbling golden hot dishes, sand- wiches, saladsand otherappetizingcheese delights. The Phenix Cheese Corpora- tion, 345 Greenwich Street, New York. THE QUICK AND GENTLE WAY TO END A . Phenix Club Cheese owes its spe- cial goodness and uniformity to a _new way of mellowing, achieved by 11b. packages and 5 Ib. loaves | 609 C St. N.W. FEATURES. ittle Benny's » Note:Book South America Pop was smoking and thinkin ed, Hay pop Who, me pop sed. Meening wat did 1 | Do you bleeve in all truth and never teliir Wy certeny, ths ideal to strive fo | onwerd, as the poet rot Well thats wat I think a resolution n tell {lies eny more, I n a resc sed Well, t erd pov sed. wd I made eny more to ade well, your mot ixpecting die young or enything like that you? pop sed, and I sed, No sir, I § thawt it was 4 good resolution 1o ma so I went ahed and made it Good for you, now go ahed and kee; {it and you'll have some about in vour veers to come Will you help me to keep I sed, and he sed, Well, T could, but T don’t see h help you except rself { man resolution, s0 to speeic Yes you can, pop, you car NI teil you . 1 sed Shooster and Puds Simkir give me 1 to the |eny time I : {me to go wi and if you don't g [ that will meen 1 w the truth and that resolution. I sed How meny times have money for the movies th pop sed fewer Americans than any other na: tionality (about 1,500, and possibly there are more negros than Portu uese, although the latter have not heen verse to absorbing the colored lood. There is practicall dice in Brazil, and combinations ~ that would mak a Sout himself. o wie | consider th: | slite crack and pop ¢ in it and need o racial preju the color have noticed ern gentleman Meenir p g he Wich he diden that black man with on his head again. 1 scend the Sugar Loaf n thinking it over vorries me. Tt is and maybe 1 am might be tempted if it was not be that is the is against n P making in public without a another coff had intended to today aagatn hot anyw: ¢ annoyed o remove my coat ainst the law. Ma son I am tempted law, though. Ar passed a few ye crime to appear coat Here comes another black man with milk ternate Nop little Lo the tob of St up in that little wire r Loaf today: then sprir Boiled Fro: tablespoonfuls of whites of boiler over and beat cc for fourt Mrs. Rose ¢ who receives for being ciiy Oreg., w Barrett Lary of $1 a vear manager of Warrenton, born in a prairie log cabin n minutes FACTS ABOUT TEA SERIES—No. 4 ‘The Two Types of Tea There are two distinct types of tea, namely Black Tea and Green Tea. Both are made from the sanfi bush and both are equally pure. The difference is in the process of manufacture which gives each a different flavor. Black Tea after it is plucked is withered and partially ‘fired’ or dried, then allowed to oxidize by being exposed to the air. This gives Black Tea its dark reddish color when drawn. Green tea is immedi- ately steamed after plucking, which pre- vents oxidization. There are delicious blends of “SALADA” in both of these types and ;\‘L}s&) e?‘l unique blend of Black and Green Tea "SALADA” Use Alabastine fo save money e \ \ \{'\\ \ A Alabastine dry powder in white and tints. Packed in 5 zund packages, ready r use by mixing with cold or warm water. Full directiens on ev- ery package. Apply with an weall \ W R W \ \ \ TR N \\\\\\\\\ \ A WA \\\\\ Any ColorYou Want Why use expensive paper oz paint when for the cost of cleaning either you can have a fresh coat of Alabastine? Why put up with half soiled walls when for a little expense your home can be made bright and cheerful? With Alabastine you can have the exact color you wish. And it won't rub off. You can mateh exactly rugs or draperies. You can get the most artistic results. You can do the work yourself if the decorators are not available. Ask your dealer for an Ala- bastine color card. Or write Miss Ruby g Brandon, Home Beautiful Specialist, the ¥ Alsbastine Co., Grand Rapids, Mich. - DISTRIBUTED BY BUTLER-FLYNN PAINT CO. - M. 1751—M. 4901