Evening Star Newspaper, April 2, 1926, Page 47

) FOOD PAGE. 'FOOD AND THRIFT IN THE HOME THE EVENING New and Ancient Designs fzmbroidery and Crochet Work of Many Kinc Contribute to Attractive Results in Decoration for Wearing Apparel and the House Furnishings the naedle, a loop stitch being formed { when the need rawn through. | The needle sho lways be inserted for each new stitch as close as possi bLle 1o the hole through which the thread was dra ut, then carried forward the desired distance outside the looy 1 the thread drawn un derneath. Each stitch is taken di rectly in front of the other, making d stitch resemble a link or o stitches. This is a pretty se on bands, especially if a colored thread All the quaint. old-time stitches and esigns together with new designs embroidery and ecrochet, and combination of both, are being s a decoration on wearing aj »d housefurnishings for Spri; A Summer. Almost every wor n crochet and embroider to some xtent, so that it will be easy to work ew combinations and designs to or- ment underwear. table and house. old linens and children’s cloth ean simple_embrofdery nd double crochet work there unlimited possibilities for decorat A wide varlety of crochet cottens id sizes of cottons ma be used, de ending n the gs t or article ou wish to trim and the nature of rimming. ist cottons Theatrical Gauze. Tor use in the living room cal gauze is a practical, durable and comparatively inexpensive fabric. It -linen material of a rather open weave, which permits of lation of air, light and sun- when the fabric is used for cur- tains, n color it is a deep ecru, it readily shows and for this rea- son is practical especlally for Sum- mer use. It is impervious to atmos- woisture, launders well, i3 decorated and is inexpensive. Wool is hen used to em- brolde: al gauze. [Its fluiffy bulk fllls the open meshes of the fab- shin; more wst crochet cot- ple linens. aight ket top on 1 is so easily embroid- ered that the home decorator who wishes to secure a_charming effect at | small cost will find that of the material will prov practical stment. If you use it curtains, do not line them, but n used to make table covers, hion covers, lamp shades or doilies chair backs or divan backs, all ese should be lined, ction to prof than made up unlined . Notes on Menus. On Monday morning look over the the good eck, back, wing: nd from this chi timbales for dinner. Cover the bones skin, etc.,, with cold water, bring to boil and then let simmer for an hot or more. Drain off this stock, when chilled remove the grease and use for the stock for chicken gumbo soup for luncheon on Tuesda On Monday wmorning sized can of aspara bunch o Y helen | of fresh asparagus. Cut off the tips TR ‘lh '1 to use for asparagus tips c to: it veu | for luncheon. = | steamed. Cut the ends u'”" | long pieces und simm e, | the juice for créam : Pro- 1 for Monday dinner. mOre | Set some prunes to s the [thing Monday morning 5 | have = When you 1 needle s coil, not a knot needle hold ainst holding the linen and make You round instead of from times, to hold t prevent tieir strelching. t punch the eyelets with e shape of ey do not slash. of the fabric to turn e needle as you work ional embroiderers find it tisfactory to work eyelets to Finig thantitofthe iEh, B B e K iked two hours set them ss strain upon the cut edges and |ig stew for a half-h S 5 HhAgIe Ly FemelelS tarm sult. | 4dd sugar to the e and turl e in the habit of working | dish to cool. -In the m ht, you will find the other | (ake enough prunes from the v after a little practice. O 156 W0 SOr hYee T0 - eatl Cross, Feather, Chain Stitching. for rrune salad for luncheon. aside to cool and then SHTAY + clothes for and stuff the holes with cream cheese Arrange on beds of lettuce and dress “rench_dressing. 0 wake fish croquettes for up in inc k1 irst they antime Juic person girls are by hod | his | simple juvenile small sy to make. s cut on simple lir decoration converts ttle garments into «mart tiodes, The cross stitch is a simple, { ctical stitch, not only used as an | tal stitch but also for mark & household linens, decorating 1shion covers, table covers and cur tains. Pract on checked material, such as gingham, turning down a hem of even depth and| {astening it in place with the cross | k formed by Begin e under . at the lower ight-hand corner of the square and draw the needle through to the right cide, inserting it at the upper left- [ corner. forms one-halt stitch, he next half t the opposite direction b e up at the upper hen insert the wer left-hand corner it out at the er right or of the succeeding check This brings the . couple of threads for st stitch, for the new fuls of cold, flaked cupful of thick whit on juice, a little onion juice, sived, with salt and pepper Mix, shape into croquett crumbs and eggs and fry in deep fat. { The sauce is made from three table- spoonfuls of butter mixed with fiv level tablespoonfuls of flour and one cupful of milk. t enough rolls on Monday to do for breakfast and to have toasted with cheese for luncheon. The fi thing Wednesday morning steam enough rice to do for cereal for break- fast and for Juncheon. Take what left after breakfast and turn it into a buttered baking dish. Mi through the rice three or four tabl spoonfuls of melted butter iwith and then put in the oven there until it become or 10 minutes. Minc hes for luncheon on W day are made from whatever & burger steak is left from dinner the night before. On Wednesday morn- ing get some lamb goup meat. From it make soup for dinner Wednesday Save the meat that remains. Take the good lean meat and put it through the meat chopper to use as minced lamb on toast for Thursday luncheon. plied to children’s ay dresses are frequently worked this stitch in gay col When mark linens with iritlals, baste square of coarse scrim over the to indlcate s s, as it may Dbe pulled away from under the s after the lettering is finished. doublecross stitch makes a decoration. d in proceed gle only when the second stitch has | taken, Instead of going forward, o backward to the center of the lower | “lake a stitch over the center of inserting the needle in the enter of the upper line, bringing it out the right-hand side | at the center of the| side, lastly bringing it up in | right-hand corner of the e, making four stitches, Cir- - sections from old embroidery fons may be cut out and ap- al with this stiteh, stitch and the coral distinctly ornamental cases may be made as well hem in place, for instance. s of these stitches are taken nblance to the delicate f a feather and the sprays of The shape of the feather stitch o spreading than the coral itch, which is strajghter up and own. although the method of making o stitches is the same. It is only in ,rm that they differ. On children’s I linen dresses a fine linen floss uld be used with as fine a needle 1s_possible. Tmbroidery sill and cotton are also 1sed, the heavy cotton floss being suit- ble for rather heavy wash materials.? ‘o elaborate a design further, French ] s are often placed between the| les of the design. This gives a | v pretty and more solid look to the | roid It is well to practice| ese stitches on canvas, using a tap- | estry needlo and wool thread. The| hod of the work and the variations | e stitch may by this means be | yve thoroughly understood, at the | ime time training the eye to exact-} ess and precision of work, so neces- | ary in all kinds of fine sewing and | mbroider; Feather stitching may | e applied to children’s dresses be- tween rows of tucks or it may be worked in eircles or a serpentine line, in two overlapping circles. All Jooks on negdlework give fllustrations showing the exact method of working hese stitches. | The chain stitch is a simple form | i outline stitch and should be prac- | jced on canvas until skillful work | 0 be accomplished, the beauty of | his stitch being in its perfect regular- | The chain stitch makes a. verti- al line and is less effective as em- cotdery, but it is used for marking. Fasten the thread on the under or wrong side of the rhaterial by stitches | taken over eaclr other, but do not use a knot. Bring the needle through to the right side of the material and take 1p two or more threads to secure it. The thread should then be carried from the left to the right side, under ne The ndson:e nserting it { theatri- s in that case | they | luncheon, you will need two cup- | A SERMONETTE. BY WINIFRED STUART GIBB! Food Specialist. An East:n;eakfut. Although no speclal menu has been planned, since not all housewives will wish to serve special dishes for this day, it will be good to think about the possibilities of varying the Sunday meals. The Easter breakfast, for ex- ample, may be made very lovely letting the children deco- Tooms in crepe paper iglike colors. Any num- f cunning little devices be made for serving the kfast eggs. The children vy like to use their own in- genuity in fashioning little nests for these eggs. Later in the day, for lunch- eon or dinner, attractive favors made in the shape of bananas and decorated, with ribbons are most alluring. Bunnies - for place cards and little flowers at ach place will make the sim- plest form of a home meal very festive indeed. There may be ks, and let the affer-dinner wts and bonbons be served in cunning little boxes with the a chicks rioting covers, These lso be had in crepe It the children have tic ability, s much the bet- They may then design or copy their own decora even tions. A violet and green luncheon will be pretty for Laster. Serve a cream of green pea foup. Lot the niain dish be a delicate let- tuce salad combined with eggs, cottage cheese and sprinkled with chopped nuts. The des sert may be white or violet ice cream, accompanied by violet trosted cakes, and the ‘decor tions as suggested by the plan iccordance with this scheme i Nutrition = Nuggets. ota It is p. The fi and Celeric is a ve; ttie is known. | sembles the tur {that of celery like cooked turnip. During th when fresh vegetables are I pensive celeric makes 1 good adc {to the variety of the diet. ; Cheese is represented seve in this week's menus and on. minded of the man who 1 years cheese, brown fruit. He maintained perfec The cheese furnished concent |body-building food, while certain times is re- for two on e vitamins 4l were, gard. The m | and the body of cou | Whiie such a 1 | visable, it {s of interes |the ada of {trated and very nourishing food. | Smoked fish is more of an appet than an actual body builder, although, irse, there is a certain amou lof bod ng material contributed | ther n appetizing addition to | breakfast dishes, smoked halibu smoked mackerel, smoked kippers and sslmon are delicious, To prepare the smolked mackerel omelet have the lef over fish shredded very fine and |1t through the omelet well before it |ready to caok A quick and of creaming pota us follows ave the potatoes well cooked, peeled 1d cut in dice. Place in a frying pan: dredge with flour; cover with co milk: add butter and place directly over the flame. This method is quite diff from the carefully made white sauce. but, nevertheless, when the housewife is in a hurry it is a v good substitute. The potatos should be stirred with a silver for they cook and tossed lightly about so that the milk, butter and flour may form a smooth cream sauce. Inciden tally, creamed potatoes prepared in this fashion are worthy of appearing as the main dish of a supper or lunch- eon. If they are placed in a pudding dish sprinkled with cheese and cream 1d browned in the oven they are 1ore mourishing. general thing, we depend on the plainer dishes for roughage—the bran in the cereals, the celiulose in vegetables and so on. Cocoanut is an {example of what u dessert food T ontribute along line. Carefully redded cocoanut is excelent for ctory method lin those who have reached the period of mature digestion. Although this type of food should not be eaten in large enough quantities to furnish sufficient roughage, on the other hand, every little bit helps. Don't forget that caulifiower and cabbage are cousins. If the cauli- o SR Sttty STAR, WASHINGTON, D. ¢ ' 1926. 92 FRIDAY, APRIL A fee? do to tea ner coffee. EASTER FLOWERS | BRIGHTEN MARKET Fancy Fruits and Vegetables of Good Quality Plentiful. Prices Steady. Some cook ide: Center Market has burst into color- ful bloom in preparation for the Fas- ter holiday, with a great array of pot ted lilles of the valley. potted and cut carnations of beautiful s| of red. pink and white. In Mrs. Housewife has a wide in the vegetable and fruit lines and in meats, fowl, fish, bakery and d goods. Potted lilies of the valley are for sale et from $1.50 to as high as §7, the price varying according to the number of blooms and the size of the plants Carnations are quoted generally at $2 a dozen and commission merchants handling them say they plan no in trease in price as the demand leaps with the approach of Sunday Added to the distinet Ilast plays are quantities of daintily tinted Easter eggs, done in all maner of in- trlcate designs, which are for sale at 90 cents a dozen. The eggs are strict ly fresh, hard boiled. Eggs Remain Unchanged. Though sale, ha tail price remn for the hest at the whole the re 5 cents eggs Market poorer dozen the price of eg risen some recently at 40 and grade of candled stands at Cen Others, strictly fresh quality, sell for 35 ce Butter remains & a pound for » best gr ery butter. he best cream sells at 40 cents a single cream at 20 cents a half J and milk cents @ quart wherries have dropped to 7 quart having wnged - from 75 1o 90 cer the three w Merchants is mac in order to ster ber by ir mbers pes Are Plen quantities ailable. hite grapes se pound. A few King the stands at $1.5/ while other grades are 60 dozen, 10 cents higher week. Honeydew melons are $1 and $1 ch; peaches, 40 cach, and nectarin nts each. Grapefruit for 15 cents each. Limes are cents a dozen. ( alligator pears are $1.50 each Green string beans of fine qu are offered at 40 cents a pound, wax beans are and 40 cents und peas 30 cents a | Vegetables of Good Quality. Otl and half box, 4y ice low cents i are und r offerings, all of fine of which_there are larg Rhubarb, 25 cents . 15 cents a large head; new cabl a pound: red cabbage, 10 cents a pound: cauliflower, 35 cents a ge head; cucumbe: nd nts each, large s 5 ce bunch; spinach arrots, 10 cent green onions cents 10 cents a pound, and quali Lee pound; Spring h; kal s bunch: bu ban: ney asparagus is for at cents a bunch. Irish potatoes sell for 6 and 614 cents a pound, a slight fon from two weeks ago, wh t potatoes retail for three poun nts. ¥ hot-house variety, are 10| cents h; French endives, 40 cents a pound, and egg plant, 2 cents cach. In the meat lines, Spring brotler hens are for sale at $1 a pour dressed, fresh killed. Fries are cents a pound; roasters, 55 cents Turkeys are offered for 65 and 70 cents, fresh killed and dressed. There has been no change noted in prices of fresh meats. Temple Cut Out of Rock. Elloras British India, cont: unique temple cut entirely out of rock, both inside and out, says un exchange. It i3 about 80 feet high, and is elaborately carved. It was made before the vear 1000 A.D. a flower should, for instance, suddenly be personified, according to the chil- dren’'s plays, it would say to the cab- bage, “Everything they say about you is true about me!"” In other words. the base-regulating minerals and the easlly-digested celluloso present in cabbage are to a somewhat lesser de- gres to be found in cauliflower. Tt is, therefore, a most wholesome vege- table. Snowdrift is @ rich creamvy fat. And itis always fresh. To be really good a fat must be fresh, so Snowdrift is packed in an girtight can and when you open the cam in your kitchen you find Snowdrift as sweet and fresh as the day it was made. Trymaking some biecuitewith Snowdrift. Did You Ever Try It? little lemon Some people find an additlon to this beve: They always pass dish of sliced lemons with after-din- Some cooks alw . in veal stew. it improves the flavor. to the watel Cudahy’s Puritan Ham owes its finer flavor and delicious tenderness to the special Cudahy process of “ripening naturally.” 4 This method slowly and naturally diffuses the rich, natural meat juices without forcing or hurrying. ham. It gives the meat a delicious | flavor, Others add a cup or so of | | uit | yme cooks put a namon in the casserole ham is cooked Cooked, unsweetened ted and cut into quarters, to well seasoned stuffing for chick- | grtic ens and other birds. They | et good flavor. at ‘A little lemon Juice and a_teaspoon of sugar are mixed with the butter to cooked earrots. The result habit of in b it age cof- much s they a small juice little stick cin- in whicn as nts was disco the American prunes. bit- | oxchange. The re added was s put a teaspoon th with tomatoes, v They say dd of sweet i h they boil ¥ FOOD PAGE. 47 sending ica to be made indent tinued Revolutior vs habit maidens to become the discontinued seventeenth eighteenth intelligence Ended Enforced Servitude. people ed e at the time of sendi n rior to me! v- | King r | Knight { the Order of the Garter. Onder G hamberlai inz of most reng the world., There of the. G {gn - sovereigr re admitted by The It is_considered a ammedan women to cu /~ Donot / parboil this mild Puritan Ham before fryi Distinguished for Its Finer Flavor Easter. Like All Other Cudaby Products—“The Taste Tells’” The Cudahy Packing CO.USA mskers of Puritan Hams-Bacon-Lard makes doll —s0 do counterfeiters. They often look alike, but oh, what a difference! It’s the same with cheese. Cheese value to you is not in shape, size or appear- ance, but in flavor. And for that flavor you must depend upon the name on the maker’s label. The very goodness of Kraft Cheese— the goodness that makes it worth imitating—is the very quality you want in cheese, so why not have it—insist if necessary. VARIETIES: % Ib,, % Ib.and 1 Ib. cartons and 5 1b. boxes Swiss, Pimento American, Brick Old English (Sharp American) Camembert Limburger Grated, Cream rter jon of are beside order of chi nly s Auste t t dignitaries pecial s their The result is like tree-ripened fruit compared to artificial ripening. Include Puritan Ham in your Easter menu. It is delicious, appetizing, inviting. Special wrapper for On sale at your dealers. ute in among Mo