Evening Star Newspaper, September 18, 1925, Page 38

WOMA Instructions for Making Both to the Eye ai This Season ‘When one's appetite requires tempt Ing a cool. dainty-looking salad ap peals beth to the eve and 1o the pal- | ate. Salads may make a fairly sub stantfal course for luncheon or dinne or may he served an_ adjunc o} some cold dish of meat, fish or wl- | try. | Green vegetables shonld he when Young and ax fresh as possible. | Remove all decayed poriions. break | the leaves apart. and wash them two,| or three t s in cold water Be sure that no t or insects are left on the | leaves If the v ables or gre |-i are at all limp, feave them in fresh water for half an hour. Drain well, either in a wire basket or in a sieve, | then toss lighily in a clean cloth, as i | {8 importani that all moisiure be re- | moved hefore serving the salad. oth- | erwise the dressing will not adhere, | but will mix with the water, which | drains from the vegetables or zreens, | thus destroying the fine flavor. Handle the vegetables as lightly as possible. Larze lettuce leaves should redded with a sharp knite. Al ways use the best quality of oil and vinegar if vou want the best salads. If you object to oil, replace it by cream or unsweetened condensed milk. apd lemon Julce makes an excellent substitute for vinegar 1 not add the dressinz until just before serving the salad. A French dressinz nosed of oil and vinegar. isy usually served with salads which accompany A roast. such ax chicken same salad. Mayonnaise or an egs dressing goes hest with heavier salads that are made with fish or meat Brains and Cucumb = calf'a brain in cold water, changing | the water until the brains are white then carefully remove the outer mem brane. Tie in u plece of coarse cheese- | cloth, drop into a saucepan of boil! water, add a tablespoonful of vine; and a teaspoonful of salt and simmer for 20 minutes. Transfer to a howl | of cold water until chilled. Carefully | Ary on cloth and break in small | pieces or cut into dice with a knife. Marinate with & French ing and put aside for two hours ready a mayonnaise and one cucum b finely diced Mix the brains and | cucumber. add enough mayonnaise to | moisten, heap on lettuce leaves, and garnish with pimolas and remainder | of the mayonnaise Salad for Fish -When = the most appropriate salad nne of cucumber. Pare and thinly | ice, soak in salted ice water for| zhout 15 minutes. then drain and drv | cn a cloth and serve at once with .l French dressing to which if liked half | 2 dozen drops of onien juice may be | Aaden ! Lettuce Recipes. lettuce heads are larze and | averzrown they are not good for sal- | ads. hut they can then be used for| making excellent vegetable dishes | Stuffed Lettuce— Wash and trim | four large heads of lettuce and boil | them In salt water for 15 minutes. | Then lift them up and put them in | cold water, then drain. Mix together | four ounces of bread crumbs. two aunces of suet. one teaspoonful of | chapped parsley, one teaspoontul of | chopped thyme and marjoram mixed and the grated rind of one-half a | leraon. Season well with salt and | pepper. and bind the mixture with one | egs heaten. Open the lettuce leaves and insert a little of the forcemeat in each head of lettuce, tie them up and put them into a pan with one | pint of stock or gravy, and a sea | soning of vinegar. salt and pepper. and simmer for another 15 minutes Remove the strings. dish the lattuce on a hot dish. and pour the gravy over and round A nut stufing may he used for these instead of the other stuffing To make this. mix four ounces of any | kind of nuts with three ounces of | bofled rice. Season well and hind with | baaten egg or a little thick sauce Stuffed heads of lettuce may braised by placing them in a sauce- | pan with thin slices of bacon placed | under and over them. Add a peeled. | cliced carrot and onion. a bunch of | herbs, two cloves, and ten pepper- corns. Cook very gently either in the | nven or aver a low heat for one and one-half hours. Serve the same as the | others. Lettuce a la Poulette—Wash four! heads of lettuce well, remove (ho’ thick stalks, which are apt to be bit- | ter. and any decayed leaves. Put all | the sound leaves in & pan of hoiling | salt water. and boil for about 15 min- | utex. Drain. then chop the lettuce | lightly and put inte a pan with one | pint of white sauce and a little salt pepper and nutmeg, and simmer until | the lettuce is tender. Draw the pan to o side and stir in the beaten ks of 1wo eggs. Stir over a low heat until the egge thicken. then put the mixture i hot dish and garnish with croutons of fried bread eaten | silver | dress- | Have | ng fish a simple | When bhe Serving Tomatoes. Tomatoes are Ing and should he used freely hot weather. Tomatoes appetizing and cool Auring Rretonne—("hoose ane d of firm, large tomatoes, remove he stems. and eut each tomate in halves. Place these cut side up in a gratin dish or e le with half an ounce of hutte a small piece of butter on each ton rinkle with salt and pepper. and bake in a moderate oven for abont 10 minutes or nntil the tom es are soft but not pulp. Meanwhile peel and parhoil one pound of onlons. drain well, and { finish cooking ‘them in a well-greased | pan in the oven Baste them. and ( when soft drain and chop them some Amsarican cheese into very i Mlicas and place a slice on each t m over this with the onions, | eprinkle them with salt and pepper. hread erumbs, and grated cheese and yeheat in the oven for a few minutes Serve in the dish in which they were ecooked Tomato Crontes— Wipe two pounds of tomatoes, remove the stems, put the tomatoes into a Laking pan or casse- ith two oune of drippings, oning of salt 1 pepper. and one mineed onion. Cover with greased or other cover and bake in a moderate oven until the vegetables are pulpy. Then ruh them through a sigve and them with one tea spoontul of v e mustard, one table | spoonful of vinegar and one ounce each of grated cheese and finely | chopped ham. Make this hot. season and remove the pan from the fire. Stir in one beaten ezg. then stir over | the fire for a minute or two. Pile| the mixture on round croutes of fried | bread. Serve in a hot dish. place on 2 paper dofly ard garnish with pars- | oy Yomato Marmalade—A savory mar- | malade, excellent for seasoning pur- | poses, can be DI ed just now. Se- Ject sound good-sized tomatoes, which are mtill green, stem them and stew gently until they soften. Place through @ sleve and add to each pound of the pulp a little salt, pep- per and powdered clove, with a shred or two of garlic. Stew in a saucepan or preserving pan’ until it thickens el ato. mix und then bottle or put in jars untfl wanted for flavoring purposes. The French housewife has a good way of making tomato sauce for im- mediate use. Six tomatoes, cut in quarters, together with two siiced onions, a little parsley and thyme, a clove and a ball of butter, are an aluminum | when the s; | eh | of citric acid and two dr: | should be beaten and half a | sweeten N’S PAGE. Dishes Which Appeal 1wl to the Palate at of the Year. after half an hour or e 13 ready ~To 9, strained. for servin make this, allow to every half peck of tomatoes half a_cupful of salt. one lespoonful of cin in. another of ground « dessertspoonful of hlack peppe fine- Iy chopped li. and a couple of ped onions. The smallest quan. tity of water, to prevent burning should be added to the saucepan, and the whole hoiled for three or four hours. Remove from the fire and when cool add a quart of vinegar, stiv well together, then put in wide mouthed hottles, which must be tight Iy sealed. ™ Toma o hirst Quenchers. Ambrosial Lemonade— Thiniy about half a dozen large lemons steep their rinds in a_quart of water, Next morning the fluid should be strained and sweetened and the rinds boiled in a fresh quart of water. Mix the juice of the peeled lemons with that «f two oranges and add a pint of fresh milk. Stir a little and then add the first mixture of the sweet ened liqujd. The boiled peel water should afterw be added while still hot. After cooling. the lemonade should be well strained Old-fashioned imperial water served the needs of our grandparents very well. indeed e this drink the vinds of three mixed with f 10 five ounees of sugar, must he pla at the bottom of wn earthenware crock or pun. An ounce of cream of txr must then be boiled in three quarts of water until completely dis slved. when the liquid must be poured over the other Let stand for 24 hours before ing through musiin and bottling Delightfully fizzy ‘and quickly pre- pared is a_drink made by straining the juice of a lurge lemon In a glagh three-fourths filled with water and sugared to individual taste hefore add- ing a pinch of carbonate of soda. A useful lemon sherbet ix made of the following ingredients: One ounce ms of es su sense of lemon to four pounds « ar well mixed, wo teaspoonfuls of this mixture stirred in a glass of water makes a good thirst quencher. A refreshing pick-me-up can be made from the volks of {wo eggs well heaten up with two ounces of pow dered sugar. When a tablespoonful of orange waier has heen added. all Pint boiling water poured on. e Orange Ice Cream. One cupful of heavy cream. ane cupful of thin cream. two cupfuls of orange juice. suzar. Pour the cream gradually onto the orange juice and sccording to taste. Then freeze. The heavy and thin cream should be combined before adding to the fruit juice. MENU FOR A DAY. BREAKFAST Oranges Oaimeal and Cream Baked Sausages Cream Waffles LUNCHEON Souffie Coffee Raisin Bread Peach Shortcake Cream of Onion Soup Virginia Baked Ham Creamed Caulifiower Glazed Sweet, Potatoes Pear Salad Cheese CREAM WAFFLES. One pint sweet milk and one pint good, thick, sour cream, two well beaten eggs, a tea spoonful soda dissolved in a lit tle hot water and one teaspoon ful salt. Add flour enough to make a batier just stiff enough to pour from a pitcher. (Mix it in the pitcher.) Have the oven hot. If you have no sour cream You can use sweet cream. but in this case use two teaspoon- fuls of baking powder in place of the soda Crackers Coffee PEACH SHORTCAKE. Roll crust to fill a pie plate and bake in that. and bake the Deaches separately with sugar., a little nutmeg. butier and water. Serve hot. By cutting a plece of crust. then putting peaches over it as vou serve it at the table. the crust iz not <oaked by the peach juice. BAKED HAM Select a small ham and boil Let cool in water in which it was cooked. Remove the skin and trim the excess far. Put into the ham the following mix ture: One and one-quarter cup. fuls brown sugar. one teaspoon ful allspice. one teaspoonful ginger, two teaspoonfuls cinna mon. one teaspoonful nutmesg. Lift to a baking pan and place in a hot oven. Ax the ham commences to brown, baste with one cupful brown sugar. one cupful molasses, one cupful vin- egar, one cupful water. Bake until nicely browned. This usually requires about one hour Cut = Do you want scissors that cut easily and stay sharp a long time? WisS has set a standard of serviceability nce 1848— Quality for 77 years. S.inch Ladies’ Scisors. Cut -easily and stay sharp. No. 815 Get them at the Cutlery Counter WISS SCISSORS Wonderful Cutters ceav veay e AR i « ingredients. | ain. | ot THE EVENING STAR, WASHINGTON, [ The Swearing Habit. ‘Yes, they all do it, nowadays.” 1 heard one elderly woman confide to | the_ other as they sat in the lobby of + Buropean hotel, gossiping about the young American girls, always to be | seen in these =trange par You |ean’t talk to the best-mannered of ! them, withont hearing at least a half- | dozen horrid words that were never even permitted to he spoken in a lady's presence when | was a girl.” “It's dreadful,” agreed the other | woman. hix habit f swearing | simply ruins a ri's n als. She has | no claim to a good reputation if she's | going to lower herself with vile ex Dletives. In some casex the well known pro- { fanity not hindered soctal suc | cess—bui these cases have heen ra | ther exceptional ones—so that it were inx well 10 think over the matter care. ! fully before getting in the habit of | sweiuring fluently ¥ of all. you may start in with | the mildest expletive in the world— something that even grandma permiis herself when her patience s sorely tried. Then vou decide that {sn’t quite strong enough, so vou find something more pungent to take its pla and after vou get used to that vou're ra ther apt to embroider a little—grad- ually falling into the habit of using profanity on the slightest pretext sometimes without any pretext at all. Your friends probably do the same thing. and so vou aren’t n e aware of anything unusunal in vour general conduct until, perhaps, vou go to a college honse party where vou are thrown in with all sorts of boys and [ wirls Here yvou'll { your usual vather violent expletives 1o marks. You'll be chattering along | when vou'll hecome aware | or two of the boys and girls e look Ing at you rather strangely —and it will dawn on vou that there are some modern voung people who dislike a few of the modern habits. And you'll have to work awfully hard to dispel the unpleasant impres sfon you made on those people You'll find tha it's usually only the voung whe think girls’ pro- anity amu. & and cleve The older bovs will give vou an entirely different reception if you try any on them. The safest course is to reduce your list of swear words to nothing. You'll be able 1o carry on just as spirited conversations without the ald of profanity, and vou'll be in no dan er of antagonizing those boys who Just fastidlous enough to think a i Toses something of her charm onee she acquires the swearing habit. find yourself pursning ustom’ of bursting inte Ianguage upon almosi and of using frequent emphasize certain re happily that_one mi will bhe glad to answer vour love questions. Just inclose a stamped, addressed envelope for a personal repls. (Copyright, 16281 HOME NOTES BY JENNY WREN. Today's breakfast set is the baby nd idea expressed in terms of din room furniture. It is much more often used in the dining room of the small house or apartment than in the i breakfast room of the mansion. The quaint set shown was inspired by the designs of Duncan Phyfe. ‘There are only four chairs and the drop-leaf table takes the place of the buffet. How much wiser for the young | householders to select such a set as this for their small dining room rather jthan a massive, full-sized set which would make the room seem sll the smaller by contrast. These small sets make the room seem a deliberate at tempt at coziness rather than a forced constriction. 1Copyright, 1925.) Sweet Potato Waffles. One cupful of mashed sweel potato, | one-half cupful of melted margarine, ne cupful of flour, one cup. | ful of milk. one-quarter cupful of su | gar. Mix‘the swest potato, flour, su- | gar and butter or margarine together. | ir in the milk and lastly the beaten {'egg volk. Finally, fold in the stiffy heaten egg white. Cook the same as regular waffles i OBEY YOUR DOCTOR The ‘“nastiness” (taste odor, feel) is now gone forever from castor oil —just try Hastor ems Kiddies think them candy—so will you! And they ARE! Tasty chocolate- coated patties with creamy sweet center. Fully as effective yet absolutely asteless CANDIED CASTOR OIL ASK your druggist for them D. C, The Daily Cross-Word Puzzle (Copyright. 1925. Across. Playing card Adhesive mixture. Pogrsy Sped The Fas Indefinite article . India (poetic. Fondle. Suffix of numbers, Open Wiggly fish Winding and advancing . T'o boil. Affirmaiive . Point of the compass . I'russian watering place. Proposed international language. City of Florida . Unit of welght (abbr.) Sleeping place Grow old . Personal pronoun . Conduits One who gives temporars Tibetan gazelle Unit of weight New England State South American eity Be in debi. To act. Harmony 58, More extansive 58. Feminine sumx. e Down. Girl's name 2. A covering. . Comparative suffis Writing instrument To sum Highest part. Before. That man Bony growth Pen Rows. Separate particulars. Greek letter Printer's measure. avigates ower. Conducts. Leaf of a calyx Reflection Wanderer Commences . Carries To go in Repaired Calamity To act Regret. Electrified particle Unit . Aged . Existed Native mineral. Part of to be Depart (ahbr.). Baked Scallops. quart of scallops, two-thirds cup of buttered cracker erumbs, one and one-third teaspoon of mustard, one teaspoon salt, one-third cup of mar. garine, a few grains of cayenne. After cleaning scallops and araining, bring them to the boiling point. Then drain | and hold the liquor. Cream the mar- garine. Add the salt, cayenne and mustard and two-thirds of the liquor, | together with the chopped scallops. | Let stand 30 minutes. Place in a bak {ing dish covered with the crumbs and bake 20 minutes. One JUST RUN YOUA OOVER R ® @ S §T sxams. .\ A3 ITSWEEPS A3 IT CLEANS We will demonstrate and prove to you that it is no economy to be without a HOOVER—it pays for itself by prolonging the life of your rugs. Demonstration—Main Floor, G Street Entrance DULIN & MARTIN — 1215~1217 F Street and 1214 t0 1218 G Street Hours: 8:45 to 5:30 Practice economy when ordering coffee CHASE & SANBORN'’S Seal Brand Coffee is one of the economical orders you can place with your gro- cer. You get fifty cups of this delightful beverage out of every pound. That's the way to judge coffee value; by the cup, not by the pound. Since 1864, coffee-drinkers from Portland, Maine, to Portland, Oregon, have endorsed the quality of this dependabie coffee. The flavor is satisfying and—always the same. Trade supplied by Chase & Sanborn 200 High Street, Boston, Mass. Chase&Sanborn's SEAL BRAND .COFFEE FRIDAY, SEPTEMBER 18, 1925. “Puzz]r'c]ts" Puzzle-Limericks. At the classics he ne'er had a ——1 But {n wisdom he led the whole —2 | To take a ——4- And tell what it meant at a ——5 1. Opportunity. 2. Steps timed to music (used colo quially). 3. Had the a 4. List of arri ins. A fleeting look. Note—His one claim to distinction {was a unique one--and the simple process of putting the right words, ted by the numbers, into the ponding spaces will not only re it _but a complete limerick as The answer and another ““uzz " will appear tomorrow. Yesterday's “Puzzlick. A king who began on his reigi claimed, with a feeling of p: Though I'm legally heir, No one seems (o care ‘hat 1 haven't bheen horn brain.” (Copyright. MODE MINIATURES The velvet hat this season often chooses to be shirred and in color one of the newly introduced shades that Parls wears—bragrance, chestnut, rosewood and brygantine. Again we are indebted to a Freach For at least he was — } lity. als and departures of lick 1t or with a 19250 | designer Reboux—for the original | Wisely he patterned it after the | cloche, 5o universally worn and adored | by fashionable women because of its becomingness | You need therefora not the selection of one—for | velvet hat s pre-eminently {early Fall town wear hesitate in | the shirred smart for MARGETT In a park in Buenos Aires is a hand. | some clock tower given by Great | | Britain on the occasion of the 100th | nniversary of the city SOUVLN/IRS - Safurday Patent Leather Flapper Model Pump as rwagger as thev make them. New Styie Buckie Ornamencations s3.50 Alterations Now Completed Advancing vears more often { their mark on the chin than around the mouth or the eyes. " whole face young, but a chin ‘i\\unmn s age. have old-looking chins merely | they heads badly st ¢ lower part of the face reduced, one the loss of flesh which has ugly, how every xkin- with the up the flesh and s must and if it that there is a crease imme der of flesh sort of ¥ling overnight chin straps if you make a {and bind |over the head show fis age and pocket of flesh to get rid of there, | the treatment is a little different. Y | steam the skin | cloths over it for about five minutes, then vou massage with flesh-buflding cream, wipe this off and rub with an astringent or withered, it needs the ofls supplied by I the In FEATURES. S BY EDNA KENT FORBES {take years off the appearance of chin The best and ch 1s fce. A small piece wrapped handkerchief should be rubbed the skin for 5 or 10 minutes cannot get ice use a strong of tincture of benzoin. The Aging Chin. your a If yom solution in crow's-feet around A young chin will keep the will add a decade to = A Constant Reader massage is very 1 Fou keep it up for will notice a great tissue: After you are through with the wipe off and cloge the pores ei cold water or by an ice 1 mistaken 1 0il closing the pores This treatment will not darken your skin An rishing olive an it Often quite young t themselves or b Whatevery the age, the re should he taken of the whole neg have been he stout and have st parts 1o show the chin. The skin stretched will hz loose ' Tash unless to treat it. You must day with a little cleansin 1. kneadin, 1 pinching the fingers =0 as to break ter it en you very powerful astringents . has been hadly stretel . ‘ Spinach on Toast. iately un one y into the in an massage the dor about 1 through methods in home treatments ipper arms to reduce their nnot he cur the chin and then you must put the chin in a You can buy want, or vou ean bandage of strips of muslin snugly under the chin of spinach until te; and chop fine Put, pan and add one-half cup of cream and bring to the bolling lin | Add one finely chopped onion a It of sugar, falt to taste and one teaspoonful of butter. Then to ne exg well beaten add one-fourth cup of cream and one tablespoonful of flour. Stir to a smooth paste and |add to the spinach. Let all boll to | gether for about three minutes, stir | ring constantiy a vezetable back rch the chin is beginning to is no extra | just there by holding hot, wet Serve on toast or as If the skin is old or dry department of A has be the flesh-building cream as we and toning up of the astringent a 10.minute treatment you ean Delicious Flavor lurfinssing all others. "SALADA” T E A is truly satisfying to the palate. Sold by all grocers. AsK for it. L Opening Safurday FRELSILAKHOSE W/f//[V[/?YP(/fiC//AS[ Styles S the gamoas Lewarss SHOES 6 MEN E&WOMEN ?oy get*¥*8 and 10, Style anda high grade Standard of Ne. 9574 " Stuwning Patent Leather Ome Strap, m the mew Ballaom Last. Beauty ane a Big Value. Spanish Hoel BIG OPENING A TOMORROW Saturday Morning, 8 A. M., we hold our Grand Opening, featuring the Sea- son’s Newest and Smartest Fall Styles for Men and Women, duplicating at $3.50 all the fashionable correctness, smartness and exclusiveness of the latest Metropolitan $7, $8 and $10 styles. Come! Come! Come! and see the Style Sensation of the Season, the higgest shoe value in Am- erica. Remember Saturday with every purchase a pair of Lustre Silk (Silk and Fibre) Hose and Free Souvenirs to all. Don't let the price deceive vou. See Our Windows—See Our Shoes. Thea you'll know why Newark Shoes are wora by Millions of Smart Dressers Everywhere. Free Silk Hose With Every Purchase — at Pennsylvania Ave- nue Store Only 711 H Street N.E. Ask For No. 9162 Gun Metal Oxtord, Broad (ol lege Toe, Leather Soles, Rubber Haels, Zebra Stripe. Shed Wty Welr Arsk For 9261.7 Snappy as they make em. New Tan Oxiora. Broad Roomy Toe. Leather Soles, Rubber Heels, Scallop Tip, Square Eyelets, Newest, Classiest Novelty Perforations $3.50 400 Branches Throughout the United States 913 PENNSYLVANIA AVE. N.W. All Newark Stores Open Saturday Evenings to Accommodate Customers