Evening Star Newspaper, March 19, 1926, Page 50

50 |ANAOIL The secret of true beauty is in the natural ingredi- ents of this perfect and scientific COMPLEXION _SOAP “Intermarriage” Sixth St. Synagogue, Tonight, 8 P.M. Dr. , Lyon's TOOTH POWDER Cleans Teeth Safely Avoids drugs and baseless claims their friends” Banishes stricted day P iatly buth. All ~ ggists Or Local Sales Office Phillips Bldg. Vi-Benz Labratory Washington, D. C. "TRAVEL COMFORT Stops and prevents the nauses of Sea, Train and Car Sickness. You can’ travel anywhere in any eons veyance in comfort through its use. 3¢, & $1.. s i e e The Mothersill Remedy Co., Now York I'm one of Libby’s cooks, m’am. And I'm old enough to remem- ber when folks made apple butter on the farm You can believe me— there never wasahome- made apple butter that tasted nearly so good as Libby’s. We choose the finest, juiciest apples,themost appetizing cider, the most savory spices, to combine into an apple butter you'll eat with relish. Do try ourapplebutter —you’ll come back for more! In 2-pound cans— less than 15¢ per pound Libby. MSNeill & Libbyv Chicago FOOD PAGE. THE EVENING STAR, WASHINGTON, D. C, FRIDAY, MARCH 19, 1926. The Touch That Counts in Food. FOOD AND THRIFT IN THE HOME PRICES AT MARKET CONTINUE TO SLUMP Eggs at 30 to 40 Cents, With But- ter and Poultry at Former Levels. Prices at Center Market. which started tumbling last week with the first veal indication of coming Spring weather. continued to fail during the week and today reached new low levels in a number of lines. A slight rise In a few articles which are going out of scason and the coming into prominence of new shipments of frufts and vegetables from Southern ¢ features. hich have been declining in price for the last three weeks, were quoted at the new retail price of 40 cents for the best selected grade in both size and quality, and other grades of strictly fresh eggs were offered for 30 and 35 cents. Butter remains steady in price, with the hest brands of ereamery but. ter at 60 cents a pound. Other grades are offered us low as 30 and 36 cents. There was no material change in meat lines, but a slight drop in shad fisn. Poultry prices remain at levels common for the last few weeks. Sales have been light. Tomatoes 30 to 40 Cents. Tomatoes from Florida, Mexico and Cuba_sell at tfrom 80 to 40 cents a pound, but plentiful quantities of bet. ter quality are expécted in shipments to_arrive next week. Potatoes remain at prices current for the lust few weeks, at 6 and 7 cents a pound for Irish potatoes and 3 pounds for 25 cents for sweets, California_asparagus sells for $1.25 a bunch, with large shipments now exhibited on stalls. Celery is 18 and 20 cents for large bunches and spinach sells two pounds for 25 cents. Cauli- flower is oftered at 25 and cents head, and is of fine 1\ ality. Egeplants are high, at 256 and 30 cents each, and cymblings are 20 cents a pound. rn‘]w 3 ulso are scarcer than usual and bring from 5 to 10 cents each, Strawberrjes took a leap over last week's quotations of 60 cents to 80 and even 85 cents a quart box. Commis- ston merchants blamed the increase on cold and rainy weather in Florida, and promised better quantities at lower prices in the near future. Oranges at 50 Cents. Oranges and tangerines remain steady at 50 cents a doren and the best grapefrult at 15 cents each. Grapes, white and black varieties from Argentina, are offered at 76 cents a pound, and California Em- perors are 50 cents a pound. Pine- apples are 50 cents each. Bananas, reappearing at the mar- ket again a® warmer weather re- turns, are offered al 40 ceuts a dozen. Apples remafn at prices of last week. Honeydew melons call for $1 and $1.26 each. Peaches are 85 and 40 cents each, plums are 13 and 20 cents each and nectarines 15 and 20 cents each. These fruil ex- treme luxuries at this early s are for sale In limited quant ies. Kumquats are 30 cents a dozen and limes are 25 cents a dozen. i’ Other offerings arc: Spanish onfons. 5 and 10 cents each: arti- chokes. two for 25 cents; hothouse Fhubarb, now nearly gone out of sea- son, 30 cents a pound; new cabbage, 3 pounds for 25 cents: lettuce, 15 cents a head, and carrots, 10 cents a bunch. Planning Week’s Food There should be a special effort to vary the breakfast fruit. House Kkeepers will be surprised to see what a variety they can produce if they will get into the way of depe_ndlng on high-grade canned fruit. Yor exaia. ple, the combination of stewed canned berries and apricots 18 unusual and latable. v‘{: :rvln‘ fresh rhubarb it should be remembered that this fruit is not to be given to children. Even grown- ups with any digestive difficulty hed Dbest leave it alone, as there is pres. ent an acld which to anything but o healthy stomach may prove to be an irritant. So potent is this acid that some diet authorities go so far as to say that rhubarb should not be used at all as a food. On the other hand. there ure those Wwho feel that it 8 A most healthful Spring fruit. The polni is to uge it judiciously. Great care has been taken to plan one day's meals with the possibilities of the next in mind. For example, chicken loat on Monday is 8 sequel to the casserole of Sun- day's dinner. The general character of the luncheon is made from a di- etary nt of view as well as from that of palatableness. When a rather hearty dish like chicken Joat is served cne should plan to have a delicate vegetable like léttuce and a very sim- ple dessert. As usual, conaidcrable attention is paid to vegetable dinners, Desserts are somewhat difficult at this time of the year, but much can be accomplished with variations of flaky cereals combined with fruit. Mock mince pie is better for Spring than real mince pie. The cranberry geason is waning, but cranberry shortcake makes a pleasant variety. A good way to serve it is to prepare individual baking powder biscuits. Cut the biscults rather thick, so that there will be considerable soft part, and have the berries stewed and ready to pour on while both the saice and the biscuits are hot. et My Neighbor Says: I ‘When the fever thermometer is broken, don't throw the case away. Use it to hold needles, pins, crochet hook, etc. Yere is a recipe for & well- ordey househould: Let the mis- treas of the house take 3 pounds best melf-control, 1% pounds justice, 1 pound of considera- tion. 5 pounds of patience and 1 pound of discipline. Swesten with charity. Let simmer well. Keep co;m:mly on h::‘tll .:gsle“ it be taken in large 8. PRISCILLA. The disagreeable job of chang- ing feathers from one pillow to another may be accomplished in a few minutes with none of the unpleasantness it the new tick is tied securely over the opening of the vacuum-cleaner bag. Make a small sit in the old pillow and hold the nozzle of the cleaner close to this open- ing. Turn on the current and the teathers begin to fly straight from the old tick to the new. Dishes that have ned esgs should always be rinsed in cold water before being washed. All sour milk ‘should be used as soon as it is thick, if sible, for it is less acid then, and the curd is in the best con- dition to use before it separates from the whey. 3 To make glassware glisten, after washing rinse in hot water and then place in cold water in el toag. “Degih on towela n lved. on B e v, and potish with a dry cloth. L} .| The beet neck is jul Thrift Rules for Kitchen Housekeeping Is Represented in Proper Buying of Meat and Effective Preparation of Vegetables and Desserts. Health, education and proper asso- clutions and surroundings for all members of the family must be taken into account when the saving of money is being considered. The house- wife who sacrifices her sound nerves, g06d temper und home atmosphere for tanc:fully decorated or concocted foods and elaborate house furnishings that need a great deal of care, is not being thritty. On the other hand, she is not being truly economical if she fails to invest money in wholesome foods that mean a life of vigor 10 the whole tamily, or in household tools and appliances that, once bought, mean hours of time and strength saved. First, a_proper sense of values is needed, Know what is most import- ant to fundamental happiness, then obtain it. The reason that the amount spent for food is probably one of the most important matters is that a minimum amount will affect heaith more seriously than a minimum V- else. Aft person requirements of pro- tein, minerals, vitamines, calories and bulk, the amount apent on tood will be governed by one's standard of lv- ing and one's preference as to flavor. Being thrify isn't being stingy. It doesn’t mean that we must always be sacrificing the things we most need, but it does mean getting the most for our money. It means sail ing up the financial stream with our hand on the helm instead of just drifting. Right here it is well to that & housewife will save money by doing her own marketing. It the daily food is ordered by phone or at the door, It sometimes means that a lttle more meat, fish, or other food is sent than wae ordered, and al- though this may not be wasted, there 1 a little more outlay of money than Was necessary. Vieiting the markets also brings new ideas, and there is occasionally to be found some delectable article that will be purchased as a special treat. There are always the best cuts of meats and the freshest fish and vegetables, in addition to those which have been in stock & day or two, and it is very natural that & housewife who does not see & is buying will get the lat le she who does her own marketing will choose the former. When Buging Meat. Fiank steak costs much less than top sirloin or even round steak. but it makes an excellent roast. It can also be pot roasted or used as chopped meat. Chuck or round steak costs much less than porterhouse or sirloin, but it can be broiled in the same way. Chuck roast costs nwch less than rib roast, but it will make just as appe- tizing & dish If the bone is removed and the meat rolled and then roasted. and well fla- vored and will make & good pot roast and excellent stews and soups. To give beet a flavor when roasting rub the Aurface with an onion or place an onion_on top of it. It will be de- licious. When roasting veal pare someo sweet and white potatoes, tuck them around it and let them cook in its julces. After roasting & piece of meat that is to bo servad oold wrap it in cheesecloth wihle it is still hot. This will prevent drying out and losing fla- vor. One cupful of well cooked, flaky rice added to & veal or salmeon loaf will tm- prove it. Rice does not make the loal as_heavy as bread or cracker crumbs. ‘When frying or sauteing meat in. vert a collander over the frying pan. The small holes in the colander will allow the steam to escape, but will revent the greass from escaping. Vvhen skinning sausages imerse them drst in cold water for a minute. The skins will then be quite easy to re- move. Did you ever thicken an Irish stew with rolled oats? adding & cupful, more or 1 n“u the quan- tity of stew you are making. about an hour before serving. It adds a rich flavor all its own &nd thickens the stew nicely. Many persons prefer their fowls or chickens roasted unstuffed, but still they mias the dressing. The way to do in this case is to prepare a stuffing as usual, then make it into small flat cakes, Brown these delicatély and use them a8 & garnish around the roasted bird. A delicious stuffing for roast pig or boned fresh ham is made of celery and apples. Vegetable Made Savory. A sprig of mint put into the water in which you are bofling new m toes will give s tasty flavor. making mashed potatoes add the cream and seasoning and whip them until light. Then 444 two teaspoon- fuls of grated onion and the juice and whip again. They are deliclous served this way, it you like a slight onion flavor. To warm up cold mashed potatoes. first moisten them with milk, then with the hands mold ints balls, sprin- Kle with flour and fry brown in hot fat. To make baked potatoss mealy and light, first pare a thin rind from the potatoes, boil them for 30 mimutes, then bake them until thoroughly done. Dip French fried potatoes in cornmeal befor frfinl and you will be delighted with the result, A quick way to scald tomatoes be- fors peeling them is to put them in a cheesecloth bag and then dip them in boiling hot water. When stewing to- matoes, throw in a little plece of red pepper pod. It gives & better flavor than black is more whole- some, looks d out when the tomatoss are seasone( enough. Turnips Are often to! and cook elowly. If the water 18 changed several times th will strong. and it bol in salt water they will Gook faster. Keep the kitchen window open at the top while cooking such foods as cdbbage and onions, and the un- pleasant odor will go out of the win- dow instead of spreading all over the house. Cook & few alice® of onion cut into small pleces with squash of canned 8:\“ It will improve the flavor. fon will also improve stewed tomnatoss. Pes] onions under water and they will have no bad ef- fect on the eyes. Do not throw away course outer stalks of celery. Keep them for flavoring soups and stews. You can Ala&,wt celery leaves in the stove to , then orush them to a powder and bottle for future use a8 a mvorlng. ‘When washing epinach or lettuce, it you will put some ealt in the first water you will find that it will the it that is s0 dife e ficult to get rid of. king greens, place & mmr in the water. This will prevent the from bolling over. To the tural color of sugar to the water and boil a8 rapid- 1y, w’fl. pos:.lbh without corv“fig:.' n_preparing [ for scalloped dishes, put the bread that has been previously dried in_the oven through the mincing machine. This is a very of préparing bread mey be kept in & lass jar for some time. i*hes 1t 1s « good rule to has satisfied tl remember son the crumbs and add them to melted butter before using them. tablespsonful of butter for each cup- ful of crumbs is the rul When filling a cake pan, it is well to remember that the center of the cake is the part which will usdally be the highest. so spread the batter as much to the sides as sihle, leaving & depression in the center 80 that the cake when baked will be If you have ne pastry flour on hand. equally good resvits can be obtained in making angel food cake by using one part cornstarch to seven parts ordinary flour. When making ginger cookies, use ¢old coffee in place of water. The sub- stitutée makes a delicious cooks ‘hen making dripping cakes, a teaspoonful of lemon juice added to the rest of the ingredients will completely counteract the flavor of the drippings. Do mnot use baking powder in pastry that has to be kept for any length of time, but increase the quantity of fat, which will prevent the pastry from becoming too dry. A straw placed through a hole in the center of a fruit tart will prevent the juice from bolling over. Alghould make the most of Nutrition Nuggets. Our -old friend, the oyster, is com- ing into his own during these last few years. Time was when he was characterized as expensive because of the lack of actual body-building ma- terial present. The later chemistry of food has established that the oys. ter furnishes valuable salts, iodin among them, so that any meal which beginsg with raw oysters is especially valuable in rounding out the mineral part of the diet. The season for sheil fish is begin- ning to draw to a close, 80 that we sters, clams and scallops. Neither scallops nor clams have the valuable minerals found in oysters, but they are so ap- petizing and, if properly prepared, so easily digested that they are partic- jularly valuable in providing variety lin the diet. It may be of intercst to scan the menus for the week, making a list of the alkaline foods. Thix element in our foodstuffs is so often neglected, the diet being overbalanced with acid, that such a survey should be helpful. The alkaline foods represented this week are as follows: Cherries, apri- cots, milk, potatoes, cauliflower, let- tuce, mushrooms, apples, olives, cress, celery, bananas, grapejuice and orange Juice. Remember that the fleshy or white- meated fish 1s less oily and, there. fore, more suitable for young people or those with delicate digestions than one of the richer varieties. Salmon and other dark-fleshed fish are de. cldedly richer in oil and consequently more difficult to digest. If your time is limited there is often wisdom in prepared food prod- ucts, the number of which in pres- ent-day groceries is legion. But there is also wisdom and good judgment in adding little individual touches to these prepared foods to add to their flavor or to disgulse the fact that they are not homemade. The amount of prepared mayo naise sold in the grocery gtores constantly on the increase. Wom who at first held back, saying . they could detect the difrerence tween homemade and prepared may- onaise are being won over to the sort that comes in jars. It is quite pos #ible to change the flavor so that no one would suspect that you had not made your own. The addition of a little lemon juice is a good idea, e pecially if you are using tne mayo naise on a sweet salad, on banana salad, pineapple salad or apple salad, ] the flavor of vinegar better than jemon juice. The additlon of a very little taragon vine. gar adds distinctiveness. This goes well with fish salads—Ilobster, crab and other shellfish. A little mace, mustard or onion juice might be ad- visable in making different sorts of salad. The sort of cake that can be bought in paper cartons has been a great boon to many busy housewives. Sometimes you do not have time to make cake, but you do have time to make ieing or filling. Then you can buy the ready-made cake, split it in two, add the filling and then cover it with feing and you have a cake that hag all the earmarks of the home- made sort. There are prepared cake flours, like Splitting heads HER head was throbbing dizzily with pain. Black spots danced impishly before her eyes. Her hands were as cold as her despairing heart. Where had her vi ne? \'flux thief of li;: had -to?er l‘\:: Bealth and charm) . But there is one lure,d uf? pleasant way 0 i stipation. Use Kofiou’l AurBEAI‘?re::l:fl; :\:::y nlegn two tablespoonfuls dlll‘]‘r—-in will know freedom from this dread discase vlflex:“ you never thought possible. 's ALL-BRAN is what doctors call » balk food, ~ As it journeys theough the body its fiber remains unchanged. Bnu. it can sweep the intestine clean. day. chronic cases, with every £ B o ully aiosd By teliioen of wemes. The is—constipatio cereal. The Be careful! sure results. disease it RAN Il'hl: l:lnogb:l-nd carries mois- ulating regular, huhl:; ufi.:;". You'll like Kellogg's ALL-BRAN. Its L/ ALL-BRAN The original ALL-BRAN—rcady-toreat with fresh or preserved fruit. over other cereals or cook with hot cereals. Try. it in soups too. recipes given on eve: regularly, Kellogg's anteed to bring permanent relief or th grocer réturns your money. $ Only ALL-BRAN brings e delightful nutty flavor makes it good as a Serve with milk or cream alone or Sprinkle use the many Al package. If eaten BRAN is guar- sure to get Kellogg's ALL-BRAN. A part-bran product is onl: partially effective — maybe Kellogg's is the Am&Doc grocers sell not at all. 100 % it. All Buy a today. package Note how h better 9] e —— Made by Kellogg in Battle Creek, Michigan g restaurants. to excesa should be put to death. FOOD PAGE. some of which require only the addi tion of water in order to make a batter that will make excellent cake. These are good, but If you add milk in place of water, an extra egg or perhaps a little butter you have a caké richer in nutriment and more flavorsome. Then, too, you may add flavoring extract to vary the flavor of the cake made of these prepared cake mixtures. The first elvil law against the man- ufacture of intoxicating liquor of which there is any record was pro- mulgated in China, 1100 B. C. It was an imperial edict called “The An- nounsoment Against Drunkenness,” and djrected that those who drank i V|“‘I EASTER! Black Bean Soup. Two cups black beans, parsiey with thyme, one onifon, lemon slices, brown stock to make the right consistency. sprig four peppe: s, salt and pep- per. Soak the beans over night. In the morning place them in a sauce pan with the herbs and cover with cold water. Let boil very slowly until tender, adding more water if neces- sary. When the heans are soft re mowe the herbs and mash the beans thuough a soup strainer. Add to the struined pulp sufficient brown stock to make a soup of the consistency of thin cream and return to the fire and add one tablespoonful of butter and one of flour browned together. Di lute and cook with the soup for five Mhis will bind the soup and prevent it from separating. Sea- the mixture and n. Add thin lemon sli and bits of hard boiled _egg WINNING nation- wide good-will by pleasing the tastes of coffee-drinking millions—that is the sixty-year rec- ord of Chase & Sanborn’s Seal Brand Coffee. Chase&Sanborns SEAL BRAND COFFEE Seal Brend Tea is of the same high quality SmartSpring 2 Pants Suits 75 G te 18 Bond Junior Boy-Proof 2 Pants Suits made in the smart Bond Junior- What mothers have been look- ing for —a real rugged 2 pants suit chat will withstand the wear that only a boy can give. An ideal EAS- " TER gift for the boy. Style Arcade 1335 F Street N.W. Store Hours, 8:30 A.M. to 6 P.M. youngster. Saturdays Until 9 P.M. SPRING styles— Boy-Proof Fabrics Just for your boy. Factory is known for making suits that spelil econ- | omy and style plus wear and S - just like Dad’s and made for the growing of the kitchen Leave the cooking to Heinz. To-morrow, for instance, Heinz Cooked Spaghetti. Ready for your table. Heinz-made, dry spaghetti, Heinz Tomato Sauce,a special cheese. All combined according to therecipe of a famousItal- ian chefand cooked in the sunny Heinz kitchens in the careful Heinz way. HEINZ TOMATO KETCHUP - HEINZ VINEGARS HEINZ BAKED BEANS - HEINZ CREAM SOUPS The taste is the test