Evening Star Newspaper, August 28, 1925, Page 16

WOMAN'S PAGE. Its Use As a Food—Special Milk Dishes for Children —Care Required for Pres- ervation—A Few Tested Recipes. a splendid food f children. Tt is t majo! the first E nerves r part of the body. Tt 18 a growing force which makes veak bodies grow into strong ones. No oth: food cont as many. £ the s grow matcrialy ceded by childre No other one wod cupplies enough building mate for bon teeth. Good bones and for building. Children of growing materis 1pplied if every a virlety g child oug! . 1f possible built up irnishes solids of milk com fat, sugar and mineral such form that the con v «ll the protein, sugar | tter of the whole milk ated and dried milk i fruit j Milk Dishes for Children. belng & with coffee t mistake. I the water be driven off from a quart of coffec, almost nothing would be and the little that remained 1d have little or no value as food. »n the other hand, the water were ven off from & quart of whole milk, e would be left about half a cup the very best food substances, in- & butter fat, a kind of sugar not. anula gar, and also are needed to muke muscles, | teeth All these either « water of milk nil’g is desirable, but if is obliged to choose between nd rich milk, she had bet. ke the clean milk. of all, se clean whole milk, but if >t be obtalined it is better to an fresh skim milk than dirty | or questionable whole milk. A quart of skim milk, even separator skim milk, contains about a third of a cup t solid food, which 1s nearly all there was in whole milk except the but- er fat. Compared with most other 00ds, milk contains much lime, but ve little iron. Spinach and other creen vezetables and egg yolks are, on the other hand, very rich in iron. one reason why combinations yolks and milk and of vege- and milk enitioned so n milk is given to bables usually taken from it. It o this for all young chil ik is used as a drink 1d be sipped, not culped down being served as a beverage, often combined nany for dessert encourage the | Any cereal may be cooked 1 milk besides being served with it kim milk which might otherwiso be thrown away may be use for the pr ced in an uncovered a a very slow sorb about six milk. To cook instead of in be considered equivalent, o far as tissue & materials are to serving 1t beef. W 1 cooked cereals truit or sugar make er, ~d fruits, like be cooked with it_and to give OBEY YOUR DOCTOR Cheerfull¥ now yow cafn complywithhisprescrip- tion forthatold standard remedy in its new form Candied Astor (Qn Delicious chocolate- coated cream mints, in whichisso perfect- ly emulsified pure castor oil as to be tasteless absolutely! Kiddies take them with a grin — so will you'! Ask druggist; today Tb«p on hm < 1 Milk with half a | THE EVE flavor. Puddings made with milk and bread, rice or some other cereal food have long been recognized as desirable in a child’s diet. Such milk puddings as old-fashioned rice or Indlan pud- ding may be the means of serving much milk in a wholesome way. wory Milk Toast. A great variety of milk gravies or sauces, thickened with flour and en riched 'with butter or other fat, may be served with potatoes or other vege- tables or poured over toast. The pro- | portions are two level tablespoonfuls of flour and two level tablespoonfuls | of butter to one cup of milk for a sauce of medium thickness. To this may be added chipped beef, codtish or | other fresh or salt fish, hard-boiled eggs, small portione of chicken or veal or grated cheese. Milk gravy flavored with cheese makes a good and very nutritious sauce to pour over cauli- flower and cabbage or to serve with | botled rico or hominy. A very good | way to serve milk toast 1s to toast | bread very thoroughly and to pour hot milk over it at the time of serv- In serving milk toast in this way {all the dishes should L very hot. A heavy earthenware pitcher is | excellent for serving the hot milk, as it retains heat for a long time | ing. Soups and Chowders. soups are an excellent way not only of serving milk but also of utilizing left-over portfdns of vege | tables and other foods. When making these soups allow to each cup of liquid, including milk and the juice and pulp of vegetables, from one-ha to one level tablespoonful of flour and 1 tablespoonful or more of of other fat. me of the ings that may be used jonton, corn, asparagu bbage, | flower, pe: potatoes, beans, toma toes, cele spinach, 1 or other fis or grated chee: Very often shildren who do not lke milk to drink relish it when wit “ favorite vegetab s a soup, and this way m induced to take the desired am milk | cach da Chowde are way of serving milk the proporti of mil will co For 1 e two cups « ind water, onc¢ cup of po- oes cut into small pleces and one pound of fish. The flavoring is onlons and fat fried from salt pork. While these proportions make a rich dist is possible to reduce the amou STAR, WASHINGTON, D. €, FRIDAY, AUGUS fish greatly, to leave it out entirely, to use small portions of left-over fish or alt codfish which has been freshened, or to substitute corn for it Such dishes are palatable and of reasonably | high nutritive value, provided the | greater part of the liquid used is milk. | Junket. m two cups of milk to abou perature of the body, crush tablet and add h - 1p of sugar, ho: pinch of salt and a little nutmeg or { cinnamon. Pour into one large or sev- i eral small dishes and place in a w but not hot place to harden. Cool be- fore serving. Floating Island. In this dish the whites of eggs left over from bolled custard can be used to serve with it. Beat the whites until stifr, gweeten them a little and cook them in a covered dish over water which is hot, but not boiling, or cook them on top of the hot milk which is to be used In making custard. Lift | them out with a wire egg beater or | plit spoon and place on top of the | custard. Decorate with small bits of elly. Scalp Massage he one one: irup, halr. which | ush, | stiff the | 15t have losely bristles. T a fine qual placed, fairly thicker your down and touch the scalp. The hair should be parted and the brushing | dono away the parting with short, quick st o8, Then the hair | should be parted in another place and | the brushing begun sagain until all the | scalp has been covered and until it all | feels warm and glowing from th massa, Tt you like yo ! Baked Custard. i e When making, allow one egz and ' them and produce a gentle stimulation two level teaspoonfuls of sugar and a | which is very good for the scalp. A | few grains of salt and of nutmeg for | good plan is Lo moisten them witik hair | each cup of milk. Beat the eggs|tonic and rub this into the head as| slightly and add the other ingredients. | you massage. | Bake in cups set in a pan of water in |~ Or you can use your fingers, which a moderate oven. is the casiest way and the quickest, eeth growing out of | i | roa little { lunch or | | The fruits and vegetables used in the §7 Varicties grow in all parts of the world—wherever sun and soil combine toproduce the best. : Nearby to these gardens and orchards sre Helm Kitchens, insuring that “fresh from the garden” flavor of every varicty bearing the name Heinz, Firm, sun-ripened tomatoes find themselves trans- formed into delicious Ketchup while their vine fresh- ncss is upon them. Rosy apples are pressed for cider NEV SALAD-MAKING RECIPE BOOK SENT FOR JOUR CENTS BEAUTY CHATS longer the bristles should be to reach | ed. | skir “Puzzlicks” e P2z 1C - Limericks, !1n & ratnstorm a girl of Insisted on going — But the umbrella's Wet the bloom on her | And it ran dov BY EDNA KENT FORBES. gh it will not make the halr clean as the hairbrueh wi the fingers under the ha | alp, then, holding them firy t it, work the skim in a row s a few minutes until it feels eshed. If you use tonic and rub it along the parting, for the tonic should go into the scalp and not over the halr. These directions are simple. but many women feal that to be effective massage must be somewhat complicat- Massage {s only to stimulate the circulation of the blood. You will do that by following these very easy dl- rections, but you should do it faitnful- y every day. iess section of a city that permit the unin tended escape of a fluld Sides of tho face below the eyes. Expensive dress Note—The next time the famous young lady goes out she will take a new umbrella with her, but her plight in this {nstance, in limerick form, may be discovered by words, indicated by the numbers in the corresponding spaces. The an swer and another “Puzzlick” will ap- “belng cleared through the |Dear tomorrow.) it you did not have the pimples at times you would be 1l in | S D Ty t a doctor about | There once was a finicky prude e before it gets any worse. | Who vowed she detested the nude. chicken and feather She ate all together, And sald 'twas decorous food. blood ~To reduce the upper arms lders place finger tips on shoulders and rotate the in a circle forward, then up high, backward and_then down, and return to position. Repeat until fully exercised, always tensing muscles be. fore changing positions. and edge shoul Twenty-seven thousand gallons water are contained in rainfall over an acre of ground. TASTE A A B L vinegar while in their foll trecvigor and flavor. Pickles are salted while tender and gasden-crisp. And 50 with the test of the sp—garden freshness and flavoe distinguishing all Planted by Heinx, from'sced developed by Heins— grown under Heinz supezvision—and then pecpared in kitchens that ace the pride of the whole wocld— is it any wonder that all of the g7 Varictics are 00 truly 20d uniformly good? 2N STARES. & f.J BEINZ CONPARY, MTTISURGH, PA. | 28, 1925. What Tomorrow Means to You BY MARY BLAKE. Virgo. Tomorrow's planetary aspects are very favorable and it is an auspicious opportunity for the commencement of any new task, the making of con- | tracts or agreements, or the initia- tion of any constructive and worth- while efforts. In addition to the urge that will be created to accom- plish something, the vibrations will be very stimulating to all the better emotions and, as a direct consequenc harmony and concord should predomi nate. More likely than not, tl will not close without the opportunit presenting itself of “becoming en gaged.” The signs are very encourag ing. Not quite so much, however, as they are for those who embark on the sea of matrimony, which pror ises to be smooth and plain ling { untfl the final harbor is reached A boy born tomorrow will enjoy ®00d health and ehow steady physical development, provided he receives proper altmentation and reasonable care. A girl, however, will suffer a good deal of sickness during infanc and childhood, and will not “come in to her own” until her later “teens They, both boy and girl, will be ver eelf-willed, and rather resentful of r straint. They will, however, possess such a charm that much will be fo lKl\'el"l them They not, h ever, be foolishly ind or unneces ! ceptional s . and they will, in th “make good.”" It tomorrow is your birthday, your makeup {s_intellectual, rather than physical. You are fond of the arts devoted to travel and your chief pleasure s study or intellizent recre. ation. You see very little of real value In the pastimes of ordinary peo ple, and, as a rule them frivolous and waste of e Intimacy “t un known to vou a very large circle { You never make one who does n culture and refineme to_your owr You are can be very ent | which you do not ¢ effort (Copyright. 1925 Spinach Omelet. Break four eggs into a them weil with a fc spoonful of crean and pepper to ing tablespoonful omelet When quite the mixt s over a hot fir set shape ti the pan, 4 hot spi; it up w or bros placing the proper | of i one inch of FEATURLES. Our Children—By Angelo Patri Necks and Breasts. |them one time we get them anothe ! But my notion about them is that we | Father was struggling to carve a|ought to get thein when we care mo ! voung chicken in such style as would | for them give each member of the family and No, no, Son. I've lost my taste fr the visitor exactly tho plece he|them, really. I'm making no sacrif | wanted. When he had finished and |in giving them to you. I'm enjoyinz drawn the sigh of relief that always|it.” |accompanied the job, there lay on Then turning again to th own plate a rawny bit of neck and | visitor he went on, “It's [the upper back with its jagged at-, with lots of other things. I got mos | tachment. of ribs. {of the things T wanted, when it w Mother looked { past time for me to profit by ) She knew ho like: e A X can o Lo side piece of br n I wish, but I don’t | he never got it The boy got one and more. I can o ¥a & Doy ! the girl other. Mother got but I don't want leg and Gram got the other. Visitors L . of cours turbed the schedule and when 1 was 9, how {then every moved down one. | #nioyed 1 And maybe it | But always Father got the neck and|14Ve Made life different for me | the bit of the back—if he carved. |9on’t know. | _If Mother carved, it was different. B PO TOXEWiuRs | Father got his bit of the breast and | breast and dish gravy when Dad coutld |the wing. One or other of the chil- |Fi%e them to mo and T conld enio dren got the other wing, while the | them. My - t partner got the bit of the breast. 1f %2 they wanted more they shared the barrel” between them. Gram and| Mother got their usual bit. the leg. But today Father rved as he al-| ays d when there was and he got the neck Mother's glance of reproof, he I and said, “Never mid, Mother I got them when t used t reprovi ther * sald Mother, * sald Gram. “Why n But Father began to nibble *he ne. {and smile blissfully (Copyrigbt oticing ughed When w 1 cared tion and 192 Apricot Ice Cream One quart of pint of water, one quart of fuls of marasc stewed apricots pound of . thres tz and | ther used to give me my favor- yite plece tter what happened | And he gave me mp-p dish | ®F&S gravy. I remember once Gram spoke | Put the to him about it and he laughed and | boil five m | satd just what I've said now. He had 8 | his choice bits and the best of the |gravy when he enjoved them mo | Now’ he didn't care whether he | ne. reast, he enjoyed them q the children’s plates ate n off k share togeth - the hot sirur of gponge = add the and freeze cots pres: is the ideal drink for Summer. Cool, Refreshing, Delicious — Try it, ' Cooked Ham ASTE and tenderness—the essentials to good cooked ham—are the qual- ities that give Cudahy’s Puritan itsqglner flavor. Cudahy’s Puritan Cooked Ham is selected meat— by the special Cudahy process, which produces its superior, full, rich flavor and tenderness. After curing, the bone and surplus fat are re- moved. The ham is moulded to shape for conven- ient, uniform slicing without waste, and cooked under precise careful temper- ature control. makes Puritan Cooked Ham outstand- ing in superiority. Uike all ather Cudaky products “TheTasteTells™ The Cudahy Packing CalSA Makers of Purian Hams—Bacon—Lerd