Evening Star Newspaper, December 16, 1927, Page 56

The Children’s. Christmas Making Ornaments for the Tree—Paper Dolls and Animals—Games and Dances. 1f the Christmas tree ornaments are made at home, each child can have & share in the fun of making them. It is very easy for children to make the paper chains the; much like for Christmas decorations if they ar provided with gummed chain paper in assorted colors which cost only few cents. The chains are made by joining the ends of one strip together. looping another strip through the ring thus made, then joining the ends of the second trip. mus tree can be made to look gay at very little cost. Small children can also make paper chains out of wa paper and other fancy paper. Past together the ends of straight, narrow strips of colored wallpaper that each strip makes a link, and as you £o along fasten the links together in a chain. It liked, the tree may be decor with garlands of red tissue wheel chains of red or gold ring garlands of gold paper, strings of bright red cranberrie: little boxes of gold and red paper filled with homemade candy may be hung from the tree with gold cord. Jands of popcorn in deep pink white are very decorative. Icicles can be made from silver paper. Pop- corn, cranberries and such garland should be strung on linen thread, cotton breaks too easily Pine and fir cones most attractive of Ch tions. The ordinary is too small to have many of them, but the larger trees usually have a few, and others can bought at Christmas time from those who sell evergreens. The cones, just as they are found, attached to the tw f branches of the trees. may be put in various places round the They look well hung on the w gilded or silvered, or colored a bright scarlet, and hung upon the Christmas tree itself, they make a fine showin: in the candle light. You can attach to the cones small favors, miniatpre toys, presents for dolls, and other tiny objects. Bright new pennies, nickels, or silver pieces stuck between the scales of the cones will give the tree a touch of novelty. Decorations. Oranges for decoration purposes may be quickly made of the right eolor of cambric, cut in four pieces the shape of a quarter of an orange skin and stitched together, or it may be even more simply made, although ,with a less natural look, by cutting a circle of 9 or 10 inches diameter and drawing up the edge with a :needle and thread run around in long stitches about half an inch from the edge. Each of these oranges can con- tain a little gift, such as a doll, a china dog or cat, a little dish, some candies or whatever you may have on hand, wrapped in tissue paper and then In colton batting in a ball and stuffed inside the oranges. Real orange skins may also be used for this purpose if carefully cut in quar- ters on the fruit, and even more carefully removed. They should be tied around a ball of cotton with a piece of ribbon or string of orange eolor Banana skins, torn off in halves, may be used in the same way, | filled with candies rolled in a long | vellow tissue paper package and placed inside the skin. Tomatoes, encumbers and potatoes can be made ;of cambric in the right color like the oranges are made in their color. To make Christmas stockings, get thin muslin and cover it with crepe paper. The little raw edges around the stocking can be drawn out and made into narrow ruffies. Tie with bright ribbons. Little stockings made | of filet net are very dainty and they | can be joined with bright ribbons so that the contents will show through the thin mesh. Curtain net makes nice stockings. Cut two pieces the shape of a stocking. buttonhole the edges together with bright-colored wool, and put cookies, an orange, an apple, candy and nuts in the stock- ing, and a toy, then hang om the tree. . "I candles on the tree are lighted they should be carefully watched ali the time. The shaking of the tree awhen removing presents or drafts | from an open door or window will often cause some of tMe decorations | to sway within reach of a lighted candle. It is best to illuminate the | tree with miniature electric lights. | They can be obtained ready for use| as chains or festoons of colored lights. | To keep a large Christmas tree | fresh, stand it in a small bucket of coal, stones, sand or dirt to serve as a brace to keep the tree upright Fill the bucket with water to keep the | trunk of the tree moist as long as it stands. By doing this the tree will not become dry and will not| shed its needles before you are ready to throw it away. Decorate the bucket with green crepe paper or leaves and lay a piece of dark green | cloth or crepe paper on the carpet | under the tree. This will catch any reedles that‘'may drop to the floor. s0 ted e among the mas decora: Christmas tree Paper Dolls and Anima To make paper dolls, draw bodies for the dolls and paste on heads cut | from fashion pictures. When the | dolls are finished, lay each one on a sheet of paper and with a pencil | make an_outline from the shouiders down. That will give you several| complete s to be used guides. and hats | from wall paper or other fancy paper nd paste onto the doll. If the dress is of plain light paper the trimmin, may be put on with colored crayons. If_pasted onto coarse linen the dolls will st much longer. An attractive paper doll can be made with a button- head, upon which features are! fastened 1o a cardbeard | Cut the ked paper alone can 1 processions and menag- | yrses, cows, sheep and | wade that will please the er even than toy animals, stores. Choose animals and by trace the ou animals that | made for | children be bought fr pictures of means of tis nding e piper PLANNING A WEEK’S FOOD The meals selected for the week be- fore Christmas, a time when most housewives have many plans in. their minds, have been kept rather simple | in character. Roast loin of pork s lectd for Sunday dinner is also used reheated on Monday night In selecting pork remember that | the young small pork is better in| flavor than the larger animal. Roast loin should be very slowly cooked, al- lowing about one-half hour to a pound Pork cooked in this manner has al- ways a delicate texture and is ve good in flavor. Apples may be baked around the meat or separately. berg or Simpson lettucc is plentiful this time of year and" is crisp enough to serve cut in slices with a French dressing that has a_very faint garlic flavor. Do not be afraid, by the w to make use of garlic in cookin When used with discretion, it is in no possible way objectibnable and adds appreciably to the flavor of the food with which it is used. A very small amount, of course, is all that is necessary. In fact, you should hardly be able to distinguish its flavor. Canned corn is used in the chowder for Monday in combination with po- “tatoes, onions and milk. These Veg- ' With these a Christ- | paper, | | and boil for one minute. Ice- | The tissue models cut out as patterns. Fold double the { paper from which you intend to cut in animal and lay the pattern on it in such a way that the highest point | of the design comes against the fold. When cutting the animal from the | paper, follow the model until you come to the middle of the animal's back. There leave a connecting piece on lhe‘ fold The cut-out anima wille then | stand, as the connecting strip, folded in, will hold the two parts together. t the children put in the eyes and otherwise improve the animals as you cut them out. Games, Games of competition usually g0 a |long way toward making a children’s | a’ suce Some of them are | o enjoved by older children. At rties where there are a number both ages, they can be divided into | ns to suit the ages of the In this way a mixed an be kept and lines. | serve mpetitor mpany ¢ amused. A good idea for the older is to paste the pictures of about celebrities on one or two large pi {of cardboard and number them clea { underneath, A big collection of such pictures can soon be procured from 14 newspapers and magazines. Each | st should be handed a paper, num- Ibered to correspond with the card, and given a certain amount of time in which to write down the names of as many celebrities as she knows of. | some one who has the clue will then vead out the list aloud, and a prize {will be given to the one who has the | greatest number correct. This game of competition is not finished too quickly and is of absorhing interest while it lasts. Children enjoy games of adventure, |such as walking blindfolded down a narrow path between two pieces of string without stepping over the line, |or seeing who can march the slowest from one end of the room to the other end. Another very popular entertain- ment is to place half the children in a row and let the other half tickle their | noses with a feather or make faces at them. If they smile, they are counted out until only one remains. Have separate prizes for the older boys and girls and the small children. | An inexpensive but unique gift for a hooby prize adds the finishing touch to a party that is pleasantly remem- bered. ; busy children Instructions for Dancers. These instructions are especiall; boys, although several of them’ wi apply to girls as well. Don't say you | can't dance because you never have | done so. Attach yourself to a few | good dancers, watch how others dance, and you will soon acquire steps and | style. Don't be shy of dancing be- cause you haven't quite finished learn- ing. Not half as many folks as you | think are watching you, and anyway dancing is a cure for self-conscious- | ness. Don’t forget to thank your part- ner after a dance if you are a boy. even though it has mot come up to your expectations or ceincided with your conception of a perfect dance. Your partner may have thought ghe same thing. Don't forget to dance with your hostess as early as possible if you are at a private dance. Don't apologize in an effort to cover up mistakes and wrong steps if they are the mistakes, of your partner. She whl know of| such mistakes, so keep quiet and save her from em! rassment. Keep as near the side of the room| as possible when learning, and so pre- vent colliding with other dancers. Don’t lose your temper at the couple that accidentally collides with you. Accidents of this kind are bound to happen in a crowded room. Don't ask your partners about new steps, or attempt to teach them while a dance is in progress. Bytween dances is a better time for instrliction. Don't| wear shoes that either pinch or are too large. Either condition would make you weary, Don't criticize the dancing of those around vou. Your own dancing may merit criticism. . Oysters With Celery Sauce. Pick over one-half a pint of, oyster: removing all bits of shell that' may ad- here to the tough muscles. Sprinkle each oyster with salt and pepper. and cover with: onefourth cupful of cracker crumbs. This may be done some time before luncheon. Just be- fore luncheon is to be served, saute in butter until brown cn both sides. Toast four slices of bread, cut each slice in three strips, cover with celery auce, and serve an oyster on each | piece of toast. Celery Sauce—Cook two-thirds cup- tul of celery cut in small pieces for 20 minutes or until tender in one and one-half cupfuls of boiling water with one-half a teaspoonful of salt. Drain, reserving both liquid and celery Melt one and one-half teaspoonfuls of butter, add one and one-half table- | spoonfuls of flour. and when smooth add the celery water with enough| more water to make one cupful. Stir | Add the cel- | ery. bring to the boiling point. season | to taste with salt and one-fourth tea- | spoonful of paprika. and keep hot over | hot water until just before serving, | then add one egg yolk and one-half a cupful of cream, and stir and cook for | two minutes, Smothered Steak. Try out three slices of fat salt pork. add one slice of onion, and cook until the onion is brown. slice of round steak, brown on one gide, turn and brown on the other side. Pour over one and one-half cup- fuls of cold water, and bring to the boiling point. Add one-fourth tea- spoonful of =alt. cover closely, remove to the back of the stove, and let cook £lo; until the meat is tender. Re- move the steak. and straln the stock. There should be one cupful of stock f not add boiling water to make enough, and rob one tablespoonful of flour in a little cold water until smooth and stir it in the stock. Pour the avy over the steak or serve separately. etable and milk chowders have a high nutritive value and make very satis- fying cold weather lunch dishes. The -ombination of corn and lima beans is just as good as corn alone, although almost any other vegetable can used in place of corn. Hot soup is ed for dinner Monday night be use the pork is rather limited in quantit Dinner on Tyesday night is a veg- able one, peppers being stuffed with ure of bread crumbs or left- ce, onion, a few chopped nut meats and an egg. Hot and rather substantial lunches e provided to meet the added en- ergy needs of the family for the cold | Salads and vegetables are | weather. not forgotten, as they are even more important at this time of year than at any other, Winter vegetables, such as Brussels sprouts. white and vel- low turnips and squash, are inexpen sive and should he used often. Cran- berries supply necessary acids and minerals as well as attractive color Add a two-pound | MENU FOR A DAY. BREAKFAST. Baked Apples Hominy with Cream Scrambled Eggs Bacon Curls Waffles _ Maple Sirup Coffee LUNCHEON Creamed Potatoes in Green Peppers Pear Salad Cookies Tea DINNER Pea Soup Baked Beef Loaf String Beans Buttered Potato Balls Raw Carrot Salad Cottage Pudding Coffee WAFFLES. Two cups flour, sifted; three teaspoons baking powder, one cup milk, four tablespoons melt- ed butter, one-quarter teaspoon salt, three eggs, yolks and whites beaten separately. Mix dry ingredients; add milk to beaten yolks, stir into dry mix- ture, then add melted butter, and last of all, fold in beaten whites. CREAM POTATOES IN GREEN PEPPERS. ald slice of onion and stalk of celery 5 minutes in one pint milk and strain. Cook four tablespoons flour in four table- spoons butter, add flavored milk slowly and stir until smooth and creamy. Add two and a half cups diced cooked potatoes, season with salt, and cook 10 minutes then add one-half cup diced American che Cut green peppers in halves length- wise, fill with creamed potatoes, cover with buttered crumbs and bake until brown COTTAGE PUDDING. One cup sugar, one-quarter cup| butter, two eggs, one cup milk, two cups flour, three teaspoons baking powder, onc-quarter tea- spoon salt. Cream butter and sugar together, add well beaten volks of eges, flour in which baking powder and salt have been sifted, alternately with milk; beat well and add well beatens whites. Pour into_but- tered pudding dish. Bake three-quarters hour. Serve with lemon or vanilla sauce. Apple Fritters. Use a light fritter batter made as follows: Three-quarters cup flour, two eggs, one teaspoon melted butter, one- quarter teaspoon salt, one-half cup water, one-half teaspoon lemon juice. Mix the flour and salt and make a hollow in the center of the mass. Into this put the egs yolks, lemon juice and half of the water. Mix with a wooden spoon till smooth. Add the rest of the water, beating hard all the time and pressing the batter =o that it will have no lumps. Add the beaten egg whites, Core and pare three large apples, Then slice them and sprinkle with one tablespoon of lemon juice, three table- spoons of sugar. Dip each slice in the tritter batter and fry in deep fat. Sweetbreads. Baked—Soak one pound of sweet- breads in cold water for 15 minutes to extract the blood. Remove the pipes and membrane, parboil in salted water and drain. Put them in a baking dish and pour over them fwo tablespoonfuls of fat which has been heated and a seasoning of salt and pepper. Bake until brown and serve with tomato sauce. Broiled—Parboil one pound of sweet- breads, split crosswise and sprinkle with salt and pepper and broil for five minutes. - Serve with butter sauce, Fried—Parboil one pound of sweet- breads, roll in one-fourth cupful of cracker crumbs, then in one beaten egg and fry in fat in a frying pan. Season with salt and pepper. but a thick, real vision, | | > like this. | | Made with i | | | | | and flavor to the menus. Very stiff cranberry jelly makes a delicious |salad in combination with cream |cheese and one that supplies a large amount of vitamins. AND REMEMBER— | ALL HEINZ 57 VARIETIES ARE | HOME NOTES i ———- BY JENNY WREN., It is often difficult to achieve dis- tinction in the decorations of a very small’ bedroom. Sometimes this can be accomplished by tinting the walls a pale, neutral color and then using a cretonne splashed with color for the window drapes and repeating the strong color notes about the room. In the bedroom shown, the walls are light gray, just touched with yel- low for warmth. The cretonne has a black background patterned with showy flowers in tawny yellow, pea- cock blue and orangered. A few of the smaller pieces of furniture have been painted peacock blue and the little upholstered chair has a cover of black and yellow striped denim. The orange-red is found again in the lamp shades, and the apricot timt in the bedspread and dresser scarf. (Copyrizht, 1927.) Nutrition Nuggets. Many people think that steamed puddings are dificult to make and even more difficult to :digest. When modern methods of cooking are used, however, both these suppositions may ed or boiled pudding was served with ed of boiled pudding was served with a thick layer of doughy substance on the outside due to the fact that it was boiled in a floured cloth. The cook of today uses a watertight mold or a bowl covered with waterproof paper and serves a pudding that is as light and dry as a baked one. Tt is important not to neglect salads in the planning of Winter meals. A large variety of greens may be diffi- cult to get, but cabbage can be had in most markets. Simpson lettuce is usually available, and in city markets here are of course, watercress, endive, escarole and chicory. The Winter fruits, such as the white grapes. oranges, tangerines, grapefruit., hard Winter pears and kumquats, can all be used with any of these greens to supply a large amount of the minerals necessary to keep the body toned up in the cold months. Attractive garnishes are almost a necessity nowadays, and they need not add very much to the expense of a meal. To fulfill their purpose, gar: nishes should be edible. For instance, tiny lettuce leaves filled with pickle relish may be served with baked meat loaf or broiled or baked fish. Halves of lemons with the pulp re- moved and filled with eranberry jelly are good served with roast pork or brotled ham. Circles cut from green peppers are very inexpensive and add to the appearance of a cold meat plat- ter, or may be used to garnish the top of creamed eggs. or any creamed dish. ‘White turnips and carrots cut with a star-shaped vegetable cutter. bofled and seasoned with lemon juice and butter, are good as a garnish for roast !lamb or lamb chops. Why the Cream What better way to start your dinner than with a steaming plate of Heinz Cream of Tomato Soup? Not a “‘thickened” soup, this, cream soup made with rich, pure cream and luscious vine-ripened tomatoes grown from pedigreed seed under Heinz super- So smooth, so delicious, so full of flavor! In all the world no soup The taste is the test. cream of tomato Real Cream REASONABLE IN PRICE - Poultry Prices Reasonable As Dealers Await Big Rush There are visible reasons for be. lieving that those who wish to spend may enjoy a full table for the holi- days. Certainly there seems to be no dearth of turkeys and chickens at the present time but then the grand attack on the fowl family has not be- gun. Turkey and chicken buying on the part of the housewifs has been rather slow and the prices, therefore, reason- able. Porhaps it is the calm before the storm of ne: week’s marketin The deal re getting all set for the host of shop- pers abuut to de- scend upon them and. happily for the merchants, an added impetus will be given o their business, temporarily at least, because of New Year follow- ing so closely upon the heels of Christ- mas, In quoting prices it is always well for the reader to bear in mind that while these figures are generally standard they may fluctuate a few cents either way. Quality, quantity and type of neighborhood largely gov ern prices. Bargains may sometimes be had when a dealer wishes to close out certain stoc In the main. how ever, the prices may be regarded as representative about town. The reader will note that Califor nia and Florida continue to dominate in supplying the market with produce which normally would be “out-of- season” in this section of the coun- try. Tomatoes have been very scarce with the result that high prices pre- vail in that commodity. Later ship ments, augmenting the supply, may tend to reduce the present price, which | is 40 cents a pound. Midwu hot- house asparagus is bringing a fancy figure, selling for $1 a bunos Rhu barb- is practically off the market California Japanese persimmons are retailing for 20 to 25 cents. California honeydews and melons, cents. The pri 5 The egg market, which a week o two ago was rather uncertain, has sumed stability. Produce such as the popular_grapefruit seldom varies and can be had at two for a quarter. Po. tatoes imported from Bermuda seem to be plentiful, but are high, selling for 115 cents a pound. Kggs are 60 to 75 cents and butter 60 to 65 cents. | Regular staple articles like Amer- | ican ard imported cheese seldom fluc- | tuate - in price and may be had for cents a pound for American cheese | and imported 70 cents to $1. Califor- nia fresh asparagus, 75 cents to $1. a bunch; new cahbage, 10 cents a pound:® out-of-doors Florida cucum- bers and Boston hothouse cucumbers 20 cents apiece; local carrots, 5 cents a bunch; California carrots, 10 cents a | bunch: local eggplant, 10 cents: ¥ ida eggplant, 20 cents; okra. 25 cents a quart; beets, 5 cents a bunch; Sum- mer squash. 10 cents a pound. Pears_and_apples are about the same, New York State Bartletts and cooking pears, three pounds for cents. Eating apples, 5 cents apiece and cooking ap ples, four pounds for a quarter. As has been said poultry prices are | low, probably as low as they will be before _the holi- days. In giving the prices it may be well to observe the lowest are not quoted. The nor- mally medium prices may really be accepted as high at the pres. ent time. Fresh- killed and home- dressed turkeys, 55 to 60 cents a pound, and frozen, 40 to 45 cents a pound. Chickens, hak- ing size, 40 cents a pound: frying size, 45 cents a pound; stewing si NEARLY EVERY OME CELEBRATES CHRISTMAS AT | sugar, | Meat prices have not varied since last week. There is little likelihood of | an advance in these staples, according {to.the dealers. There may be some | who “eat out” on Christmas. but there is a tendency to make that day a fam- ily or home day. even more than Thanksgiving. One dealer said, “Judg- |ing by the individual buying around | this season, it would scem as though {everybody celebrates Christma home, At least this is the impr | we get, based upon the purchasing by | famiiy housewives.” Meat prices are a {rcast, 30 and 40 cents; lamb shoulder, | |30 cents; best grade porterhouse, 53 |and 60 cents: sirloin, 50 cents; round |40 cents: prime ribs, 35, 40 and 45 | cents, depending on’ cut; chuck, 30| cents; three-cornered, 30 cents: prime loin pork chops, 35 cents; prime roast | pork. 30 cents; corned beef. 15 to 35 | | cents: heef liver, 20 cents: veal cutlets, | | 70 cents: breast of lamb, 18 cen | calves’ liver, home dressed, 70 cents follows: Veal | i Good Salad Dressings. Russkin Salad Dressing—To two- | thirds eupful of mayonnaise add two | teaspoonfuls of chopped green pep-| per, 1wo teaspoonfuls of chopped | canned pimentos, two teaspoonfuls of | | chopped chives or onion, two teaspoon- | fuls of chili sauce, and the volk of one hard-hoiled egg pressed through | @ sie Serve on cold crisp lettuce. | Thousand Island Dressing—This | calls for one cupful of plain mayon- naise, one-fourth cupful of olive oil. | | one teaspoonful of tarregon vinegar, one tablespoonful each of chopped | chives, pimentos. green pepper, and | walnut catsup, one-fourth cupful of chili sauce, one har |and seasoning to taste. | gether well and serve on fish | vegetable salad, or on cold sliced meat lor fish Golden Dressing—This calls for two hard-cooked egg yolks, one table- spoonful of lemon juice, one-third cup. | ful of salad oil. one tablespoonful of | vinegar. one-half a teaspoonful of | It, and one-half a teaspoonful of | mustard. Put the egg volks through | a sieve. Mix the other ingredients | nd beat them gradually into the volke, Sprinkle with paprika. Savory Souffle. Melt an _ounce of butter in a pan, add one and ane-half ounces of flour, and blend well. Stir in a gill of milk and continue to stir vigorously over the heat until the mixture begins to form a ball in the center of the pan. Add the volks of four eggs, one by ne, beating each in well, stir in six unces of grated Gruyere cheese, and allow it to dissolve over low heat, stirring all the time. Season and stir in the whites of the eggs heaten to a SUM froth. Grease a souffie mold and sprinkle the bottom thickly with finely minced ham. Put in the souffie mix- ture, cover with greased paper, and steam slowly for 1% hours, or until firm when pressed. Turn out and coit with a zood white sauce. Garn- with chopped parsley and serve immediately. Sponge Cake. This is a very quickly made sponge cake and if directions are clossly fol- | lowed it is practically foolproof: Two fgRs. two tablespoons flour, one- fourth teaspoon salt. two tablespoons one-half teaspoon baking *FOOD PAGE. - *Forevery week= for every festive occasion” @a/emézrofjpea'a DECEMBER 15 TO 31 The Velvet Kind Dealers Now Offer The Yuletide Special! NESSELRODE PUDDING Marvelous Ice Cream en- riched with glacéd cherries and pineapple, almonds, raisins and macaroons. aristocrat of Christmas desserts. In the De Luxe Pint Package powder. * Beat the esg yolks until very light: add the sugar and beat until the mixture is thick and creamy. ift the flour and baking powder e. Add to the eggs. Fold in the stiffly beaten egg whites last. - Flavor with a little grated lemon rind or one-half teaspoon of lemon or vanilla extract. Pour into a shallow well greased baking pan and bake in a ven 20 minues. Turn the pan upsidedown and let the cake stand until cold hefore removing from the pan. Do not add the extra flour as | the amount given is all that is nec- essary. e(offee asted I/ Water is not termed hard unless cents a pound. contalning 10 grains of lime or chalk per gallos ) Try a box of these delightful wafers. Tell your doctor you are eating them and see what he says.. Whole wheat w.afers keep your system right - - they have vitamins, calories, bran, digestibility. Vabac wafers are so good you’ll enjoy eat- -ing them with every meal and be- t\\vveen !"f‘]:h Your dealer sells them. rite The Vabac Com: Rich- mond, Va,, fora trial pacpl::syc l heat Wafers N ‘d