Evening Star Newspaper, March 4, 1927, Page 35

FOOD PAGE. Selection of Various Styles Must Be Made With Proper Attention to Comfort and Gen- The attractiveness of your home depends to a great extent upon the judgment you exercise when select- g curtains and draperies for your windows. The chief point to remem- ber is how to combine in the best way and artistic effect. s for windows are classified as glass curtalns or sash curtains, mide draperies, valances, draw curtains and window shades. They may all be used at one window, each may be used singly or they may be used in any possible combination. Glass curtains may be placed over il or part of the glass of the windows and made of a thin fabric. They ex- tend only to the window sill. ~The use of net for these affords the most light. +“Stde curtains are often best when lined. They will hang better, the ma- terial is protected from strong light, dampness and dust, and _the pattern shows up more clearly. Valances are that part of a window drapery which is placed across the top of the win- dow. They may be used with or with- out side draperies and made plaited, shirred or draped. Curtains must not conceal an attrac- tive view, prevent ventilation or shut out too much daylight. By a careful choice of material and color they must harmonize with the other furnishings of a room. When planning curtains for your home consider the number of windows in the room and their shape, size, location and exposure. | A window and_the room will not ap- | Dear at their best if the relation of the window to the rest of the room. has been ignored. For instance, if elaborate and colorful curtains are hgng at _the windows the rest of the room will fade and only the windows will be seen. The lines of a curtain are deter- mined by the way in which a curtain is hung. The lines are formed by | bands, trimming features, pattern and | cach fold of the material. ~’ertical lines are formal and dignified and zive the impression of height. They are suitable for public halls and r ception rooms. Horizontal lines are | formed by a valance, tie-back, trim. | ming band and doubie-sash curtains. They make a room appear lower. Success with draperies is a matter of hanging them with consideration of the proportion of the window and of selecting fabrics which are appro- priate in color, design and texture. fii{wle. straight hangings are artistic. ere are definite rules which help in deciding how curtains should be hung and what materials, colors and patterns to use in the rooms with different kinds of furnishings. The lines, color and texture of draperies must be carefully planned so that they will blend into the rest of the Joom, Color and Fabrics, To increase the pearance of height in @ room, use only vertical lines. In order to veduce height slightly, use both vertical and horizon- tal lines, and to reduce the height still more, use horizontal lines alone. The longer the horizontal lines, the greater will be the widening effect given to a window and to a room. If a window is too broad and low, the side draperies may be made of a striped fabric and spread out over the window to reduce :g. ‘expanse of glass. The valance can placed above the casing and just reach the glass, or the valance may be omitted or reduced to a narrow ruffie. If a window is too tall and nar- row, the proportions can be changed by mounting the rods out on the wall instead of on the casing, and the side draperies may be pulled over until they just reach the glass. Color is & very important feature in the success of curtains and draperies. 1t produces charm when rightly used. When selecting the color or colors to be used in draperies, consider walls, floor, woodwork and all the furnish- ings of the room. If the rug and much of the furniture is in plain colors, the draperies may be cretonne or. printed linen having a domidant color that carries out the plan of und. Too much plain color makes a room severe and uninviting.” What to Bay. ‘There are 100 or more different junda.rd and novelty drapery fabrics rom which a selection may be made. They vary in cost, beauty, durability and appropriateness. No draperies or curtains should be purchased without first seeing a_sampple of the material in the room. It should be tried against the wall in the position in which it will hang and against the upholstery and woodwork by daylight and lamp- light. With dainty painted furniture, organdy, Swiss or. voile curtains pre- serve the spirit of the room, but with heavy, overstuffed furniture the right effect would be destroyed. With heavy furniture, heavy ‘linen, tapestry or velours is necessary. Silk, damask, ‘ayon and novelty cotton are suitable with fine mahogany. Scrim, mar- quisette or gauze glass curtains may be used with cretone draperies. Dam- One good way in which to intro- duce varlety into_a simple weekly food plan is by thinking up_unusual fruits for breakfast. Not that the @verage housekeeper will wish to in- \tulge in fruits out of season. This is neither economical nor sensible. By | careful expenditure, however, of even | ¢ modest food allowance and by | watching the markets, one may pick up.a number of rather unusual fruit One good example is the tangerin which is featured in our Sunday | morning breakfast. i When you wish to vary the clam | -blsque with whipped cream celery. | bining it with minced cream celery. | A dainty cup of this unusually appe- | tizing soup is the best of all begin- | nings for a cold weather luncheon | ©or supper. Another variation in merving the ordinary vegetables is that found in potato mounds served for Monday dinner. The special point to note is the fact that many children who do not like spinach and other s very well may be inveigled | ito eating them if they are hidden in attractively browned potato cases. There may be still another varl tion of the old-fashioned “boiled din- ner.” Time was when boiled din- ner meant corned beef and cabbage, the cabbage being pretty well soaked in the fat of the beef. Today the care- ful housekeeper and home dletitian serves her cabbage either as a deli- cately buttered or scalloped and baked dish or in the form of creamed soup. And speaking of cabbage, let us not forget that one of the most famou nutrition authorities in this country sees to it that his family eats some | form of cabbage every day. Another pofnt worth noting in this plan is the | ued of fruit compote with roast meat. Pineapple compote served with Sun- day’'s roast veal is not, of course, a striking novelty. Many housekeepers make such combinations quite as a matter of course. The important idea to bring out is the nutritional value of | dainty dotted ‘Swiss, organdy, voile or net is ask, taffeta, satin and other silks for fine net, si Denim, mon! be combined with theatrical ga fishnet and other coarse-meshed net: Small patterns should be used in small rooms and at small window and large patterns in large rooms at large windows. With figured wall- paper use plain curtains and with plain wallpaper use figured curtains. When buying materials the guan tity purchased and the allowan®e for all hems should be written down on paper, together with the measure- ments, o that there will be no dan- ger of making an error when cutting the material. For glass curtains and draw curtain, twice the width of the window will not give too much full- ness for a soft materi If figured nets and heavy matel are used, one and one-half times the width of the window will be enough. Weight- ed. tape, tacked in the bottom hem of a sash curtain, will prevent the curtain from blowing out too easily when the windows are open and makes them hang in mo! en folds. The measurements for window shades depend upon whether they to be hung Inside or outside the ca: ing. Hung outside the casing thes exclude more light and wear on the sides from rubbing against the casing. If hung inside the casing they do not interefere with the curtains colored linen shades may tions of handmade lace or colored embroidery in them. curtains are then omitted. A v: with or without side draperies may be used, or just a. valance of the same material may be used. Shades should be chosen for durability, color, fast- ness to light, ease of action and opaqueness. Curtains in Different Rooms. In a living room that appears cold and uninteresting, cretonnes and pat- terned fabrics are good to use. If figured draperies are selected, the de- sign must have dignity. Piain fabrics are dignified and it is safer to select them than to choose figured fabrics unless you are very sure that the figures are good. If the dining room adjoins the living room, a harmoni- ous result can be secured in a small home by using draperies to match those in the living room. Cheerful- ness and happiness should be ex- pressed in color and design. Pale tints are good to use in bed- room draperies and.are attractive combined with light woodwork be- cause they are light in color weight. Bulky furniture and ‘dark woodwork require a heavy color, such as dark red, green or blue, to balance them. A daintily colored material, such as dotted” Swiss, is attractive, and un- bleached muslin, bound, banded or appliqued with color, is always good. Appliques or embroidery motifs may be cut from cretonne or from other material and used as a decoration. For a boy’s room use materials of strong color and simple lines. If cre- tonne is used, select strong patterns. A girl’'s room may be curtained in dainty colors and dainty materials, or may express strong colors, straight lines and strong patterns, accerding to the character of the girl. For a curtain, dyed cheesecloth, neutral- charming. A very pretty curtainm is made by hanging two layers of or- gandy or other delicate material in different colors over each other. Ruf- fled curtains hung over shades of glazed chintz are very attractive. For a child's room use English prints, gay checked gingham, colored Japanese crepe,; or appliqued un- bleached muslins. Motifs for appligue and color may be taken from the child's favorite book. At a kitchen window side curtains of gingham, toweling, muslin, or some other durable, easily laundered ma- terial should be used. If sash cur- tains are used, & thin material is best, trimmed with a bright color or with a few motifs appliqued on it. Some housewives take down win- dow curtains in Summer. To a cer- tain extent this is a good thing to do, as colors are faded by the bright sun and heavy materials seem stuffy in warm weather, but there are some materials that are suitable for Winter and Summer alikeé, such as cretonnes, printed linens, glazed chintzes, and fabrics of that nature. ‘With simple furnishings, rather than have bare windows it is better to use curtains of such materials as un- bleached muslin, cotton crepe, ging- ham, or cheesecloth. j Another plan to secure relief from too much plain- ness when curtains are taken down is to mount awning-striped linens or other colorful shades on rollers. Curtains and draperies are not hard to make if judgment in measuring and cuiting are execrised. It is a better plan to buy material that will stand sunlight and laundering and make them at home than it is to buy cheaper fabrics in ready-made cur- tains. fibers. Other fruits, while perhaps not possessing_ this special principle, do offer in delicious form the body- regulating mineral salts that help di- Clam Chowder. Wash and drain a quart of clams, keeping a cupful of the juice, then grind the clams fine in a meat grinder. Put on to boil with a quart of water about an hour and a half slowly. Sea- son with pepper and salt. Pare and cut four large potatoes in small dice and add to the clams. Cut in small have fried in its own fat until a light brown, and add also to the clams and cook all for half an hour longer. Then melt one tablespoonful of flour, stir, and thin with the clam juice and stir again until creamy. Add to the chowder, boil once, and serve. combinations. i 4 e s AN Bealion. ror 3 n it & p) pieces four slices of bacon which you | TEA Clean, pure and THE EVENING STAR, HOME NOTES BY J It is as important these days to ave the smart, new smoking acces- sories about the living room as (.o wear the smart, new flower on one's Goa Shown here is a group of the newest smoking accessories, Reading from left to right we have: | A modernist maiden of brass holding | aloft a candleholder. It is proper now smok- to keep a candle burning for the or her er’s convenience in lighting his cigarettes. Next is a lacquered Chinese holder of proper size to accommodate a full package of cigarettes. The tall smok- ing stand issof iron and is fitted with gally colored pottery ash receiver, can- dleholder and bowl for matches. Next is a scalloped edge ashtray of brass and at the extreme right is another ash receiver supported by a prancing pottery charger. (Copyright. 1927.) | |Jots From Geography | | | | | | | | In Kealakekua Bay, Hawail, the natives fish with spears, as is so often the case among natives of the islands in the Pacific Ocean. The natives are particularly deft with their spears and rarely ever do the fishermen come home with only a fish story for the evening meal. A . Honesty in children is greater in proportion to - their intelligence, ag- cording to an investigation with New York school -children. Safe Reducing Diet. The adult weight conference, called last year by the officers of the Amer- ican Medical Association, appointed a committee to evolve safe and health- ful methods for reducing and increas- ing weight. The committee believes that it is possible to control weight by diet. The heavy-weight can safely | regain normal weight by diet. The suggestions that I have used for | weight reduction’ coincide with thoge | advocated by the eminent body of Dphysiclans. There is no'drastic cutting out of foods necessary to health. There are three things which all adults must have from the day’s food in order to maintain health: 1. Building materials to build, main- tain and keep in repair all the tissues of the body. These materials are supplied by the protein foods. 2. Regulators to keep all parts of the body working smoothly and in harmony and to regulate all its activities, Foods with fiber, such as fruite, vegetables and whole grains supply the: regulating material. Light ctoekingt are stylish of couvrse. It's sad theyre so easily wreched — These splushy wet duys I appear As a role in B Untouched by Hand TO8 delicious. Use it. EAT AND BE HEALTHY Dinah Day’s Daily Talks on Diet The Right Food Is the Best Medicine SOUTHERN PRODUCTS IN MARKET REDUCED Lima Beans and Strawberries Reach New Low—Grape Prices Soar. In spite of the cold wave that has enveloped the Southland, upon which the North depends for so much of its “out-of-season” produce, prices upon two of its most prominent “exports’ have been lowered since last week. Lima beans dropped half a dollar on the quart to sell at $1, and straw- berries were reduced 5 cents to retail at 45 cents a quart. Tokay grapes arriving this week were higher, and most dealers are charging 60 cents a pound for them, against 50 cents last week. Other fruits remain about the same as last week, with oranges at 60 to 90 cents a dozen; tangerines, 50 cents: eating apples at §, 8 and 10 cents, grapefruit at 10 and 15 cents, and pineapples at 60 cents. The big South American peaches, which appeared in Washing- ton last week, are very scarce, and the dealers who have them are carry- ing the fruit in small quantities only. They are selling at about 25 cents aplece. Meats Unchanged. Meats are unchanged for tomorrow, | with_porterhouse steak selling in Cen- ter Market at 60 cents a pound, sir loin at 50 cents and round at 40 cents a pound. Roast cuts of beef bring anywhere from 25 to 45 cents. Veal chops are 30 cents, the cutlets are 60 pound. Pork chops remain at 40 cents, while roasts sell at 35 to 40 cents a pound. Lamb chops sell at 45 to 60 cents, while the legs bring 45 cents and the breast cuts 20 cents. Eggs took another drop, and the day-old hennery variety are to be had as low as 40 cents, though many dealers charge 45 and some even 50 cents a dozen. Lesser grade eggs sell at 30 and 35 cents. The best creamery butter shows no change, bringing 60 and 65 cents. Potatoes are unchanged also, the old selling at the rate of six pounds for a quarter and the new 25 cents for a box of about two pounds. The sweet variety are four pounds for a quarter. String beans cost 35 cents a pound. French artichokes are 15 cents each and Jerusalem artichoke are 26 cents a quart. Spinach is of- fered at two pounds for a quarter and peas at 25 cents a pound. Celery, lettuce, turnips and parsnips are all selling at the same prices they have | held for several weeks. | Asparagus at $2.50. Large bunches of rhubarb are bring- ing 25 cents, and okra is 50 cents a quart. Cranberries are 20 cents a pound, and tomatoes remained this week at 30 cents. “Pedigreed” asparagus, a fancy va- riety fram California, is priced at $2.50 a ‘bunch, while plain grades are 85 cents* to $1, depending upon the length of the “grass.” Hothouse cu- cumbers can be had at 25 cents, and eggplant is 20 to 35 cents aplece. ' Turkeys are selling at their regular price of 60 cents a pound, and chickens are holding steady at their month-old prices. Bakers are selling at 45 cents, fryers at 50 cents and stewers at 40 cents. Keats are reduced this week from $1.25 to 90 cents aplece. Long Island -ducks are 45 cents, and capons are 50 cents a .pound, this | price representing a 10-cent reduction. Cheeses are unchanged, the mild- ¢harp American selling for 45 cents a pound and the imported cheeses bring- ing from 70 cents, the price of the Swiss, to §1. 3. Fuels to keep the engine of the body running and to give it energy | to do its work. Starch, sugar and fat foods do thi However, one who is | overweight requires a minimum of this group of foods. Safe reducing dlets must furnish building materials and regulators as well as diets intendeg to maintain normal weight or to increase weight. Milk, eggs, meat, fish, green vege- tables cooked and raw in salad forms, fresh and canned fruits, whole-grain breads and cereals, baked potato, butter, cheese and even a few tea- spoons of sugar daily afford a list of foods from which a nourishing and appetizing reducing diet may be made. By following such a diet and eating in proper moderation, the fat can be brought to normal weight. Both health and good looks are im- proved by getting rid of overweight by a safe reducing dlet. No violent | exercise is needed as an accompani- ment. A brisk walk every day, to- gether with the ordinary light exer- cise incident to daily living, will be sufficient. There is nothing hard or irksome lin following a sensible and safe | method of welght reduction. There | | is nothing dangerous to health in such | | a procedure. Readers desiring personal answers to their | questions should send self-addressed. stamped ' evelope to Dinah Day. care of The Star. 'WASHINGTON, D. cents and the roasts 25 to 35 cents a 3 C, FRIDAY, WARCH 4, IT HAPPENS IN THE BEST REGULATED FAMILIES 1927. FOOD PAGE. By BRIGGS | [FooD AND HEALTH Somey FOLKS THAT CAN'T__| KEEP WARM -ram ¥ o' THAT REMINDS M} Tuer Came AROUND COLLECTING OLD CLOTHE S FOR THE POOR ToDAY AND | FOUND Evary YEAR You HAVE T ToSS AWAY MY GoLF THNGS - THAT 1S THE FIRST THING You THINK OF = WELL~ AN OLD SMELLY LEATHER GOLF Two OR THREE GOLF SWEATERS, BY WINIFRED STUART GIBBS. Food Spectalist. | Just as regularly as the calendar | Informs us that the hot weather is approaching, we may expect to see, {in the public prints, directions and | suggestions for getting the best good out of one's vacation. This is fine, but why not think about the Winter vacations that some of us take in preference to going away in the Summer? One busy man, for ex- ample, always goes in March and finds that he works through the Summer happily and healthfully. To return to food for the Winter tion. Other things being equal, are not so apt to be run down ically as when we go away in Summer. We need not be so ntly on guard against spoiled and, in_ short, the food prob lem for the Winter vacation is de cidedly simpler than that for a holi- Gwe awav! | day taken in hot weather. But there | NEeD Them| « [ certain things to thought LESS Twam| | about. | The individual who is planning a March holiday is probably going to a warmer climate than the one in | which he is workin So far so good | He may feel a certain sense of re- | laxation or let-down if he goes from i the stimulation of cold weather to | the balminess of sunshiney skies | Has food any relation to this possi bility? I think it has. While there will be less stimula tion in the air, the fortunate March holiday-maker ‘must remember that in the abundance of sunshine to which he is hastening he will find something that will go far toward HERE'S Some MORE NICE | WARM THINGS | You CAN be Answers to Food Questions Answers to readers questions regarding Vi Winifred Stuart Gibbs, dist. r and lecturer on nu- . Questions should be accompanied by 1f-addreated envelope, as only those of ®eneral interest will be answered in this column: others will be answered through the mall. Every efiart wili be made 0 answer 1\|ealim|n promptly. but we bespeak the in- dulgence of our readers for any unavoidable delay. The number of letters received is large and each must take its turn.—Addres Winifred Stuart Gibbs. 468 Fourth avenue, New York City. Will you'tell me kind of ameal it is possible to prepare in a fireless cooker? 1 have a cooker, but so far have not had very good succees in using it.—L. T. T think the secret of having good food in a fireless cooker lies first in seasoning the food with extra care, and, second, in having it piping hot when it goes {n. Because of the lack of active cooking, there is danger of the fireless cooker turning out some- what tasteless or insipid dishes. This can be avoided by initial care in sea- soning. The second point in which many uses of the fireless cooker fall down is, as T said before, in not having the food sizzling hot when It goes into the cooker. You probably know that the cooking is carried on by means of the heat generated when the food is first put on the stove. It stands to reason that unless the transfer from stove to cooker is made as quickly as possible some of the precious heat will be lost and the food will be lost in consequence. Do you approve of hot griddle cakes and waffles? My husband is very fond of them and I have been preparing them for him. The other day his sis- ter told me that he should not eat them, and 1 should like to have your opinion.—L, This question can only be answered by knowing something about your hus- band's general condition of weight, age and occupation. If he is a young man in normal health and engaged in very active occupation, with consid- erable fresh air about him, he may very safely eat the griddle cakes and waffles. These hot cakes are made of food materials that are high in energy., and when we consider the butter and either sugar or syrup which are added in serving it is easy to see why these foods are sometimes condemned as being indigestible. A young person, Willie Willis BY ROBERT QUILLEN. M. “I bet Pug he had eggs for break- fast, because ! saw some on his chin, but I was wrong. He got it on there esterday mornin Guaranteed pure importe EIAN SN mayonnaise and Fremch dressing A treat from childhood days! | APPLE BUTTER To get that just right taste of tart apples and blended ices —try Libby's invalid or one who is engaged in sed- entary occupation would certainly find difficulty in ‘“getting away” with so much sugar and starch. As T said be- fore, however, the normal adult who works at something active may use these palatable additions to his_diet without fear of comsequences. It is understood, of course, that they should be eaten like other foods in reasonable | quantities, : Can you suggest any variations for the breakfast fruit juice? My little | girl has been ordered to eat a good deal of frult and she grows tired of orange juice.—~H. G. E. One suggestion is to serve equal pagts of grape juice and orange juice. Another is to combine a cupful of strawberry, juice with a teaspoon of | lemon juice. Still another is to use equal parts of the juice of stewed | rhubarb and canned pineapple. I fre. | quently suggest the use of diluted grape juice for breakfast. Any and all of these fruits will provide the val- uable mineral salts and vitamins for | which fruits ase so much sought. [ Doctors Advise the exclusive use of thissterilised Bathroom i Paper (especially where there are children) be- causeits extra hygienic protection safeguards your health. X cAsk Jor DOUBLY ABSORBENT and SURC ICALLY'CLEA.IQ “there is no_necessity of me going.” Say “of my.” “a” as in “day” is preferred to * i “at.” ! pomp, parade, show. splendor, mag | nificence, grandeur | times and it is | crease our vocabulary by mastering one Dissension; strife; | ance. | sion.” From the Boston Transcript. ing on gate)—Little mother engaged? | | I think she sure DEL anned offsetting this lack. I refer to the vietims contagied in the rays of the sun. So the first diet suggestion is to_keep in the sun all that you can’ . . | _The second is to choose an ablding Lessons in English | | 7 seond [ 1o, choose an ablding | you go of the ultra-smart where the table Is over- vou run a grave risk of ome of the good of your overtaxing vour stomach laborate food. On_the { other hand. I should choose a hotel The | or boarding house where the food as|is decidedly abundant and served | with unusual care and attractiveness | The mere change and element of variety are important items in the tion diet. Neot that you are un ustomed to having enough food at home. But even one in com- fortable circumstances is likely to | have a certain limit which he se Today's word: | for himself in regard to his fdod isagreement; vari. | eXpenditures, and this is good. S “Many voices arose in dissen.|that if the matter is not overdone it will be an advantage to experi- lence the sense of indulgence that is just a trifle unusual. Another fine opportunity for exercising common | sense! e to one BY W. L. GORDON. | undoing say | holiday 1 with over Words often misused—Don’t Often mispronounced—Patriot. Often misspelled—Benefited, Synonyms — Ostentation, display. Word Stud:; a word three Let us in- e yours word each day. His Guess. (Covyright. 1 Polite Peddler (to smull boy swing- | il boy, is your | An experienced traveler can avoid Come in and I will see. |almost all annoyances except a porter married. ' with k b Little Boy- 1N you say MONTE [uits Bathroom Paper 20 times sterilized { at no added cost to you) Northern Tissue comes toyou aswhiteand soft and sanitary as sealed hospital cotton —proved so by actual laboratory test. For it is made of the pure northern balsams— 20 times sterilized in the making.