Evening Star Newspaper, February 17, 1928, Page 29

Their Value in Renewing Wearing Apparel and Furnishing Fabrics 1s Discussed. Dreing is usually resorted to for two vellow and blue. a surprisingly large reasons: namely to make use of some- number of shades can be obtained. We thing that would otherwise be discarded mav, by carefully mixing dyes, get on account of loss of color and to secure ; almost any shade we desire. Materials & certain color that one wants for deco- | with figured designs may be dyed suc- rative purposes. For instance, we can!cessiully. A chintz with a faded back- often get just the color we want in cur- | ground may be rencwed if dved in a| new light color, which will not only | tains or a rug by dyeing something that would otherwise be out of harmony.: change and refresh the background. On the other hand. we may not be able | but will also add new harmony to the to find the color wo want, and we may | design. Also, these houschold dyes may | have to dye in order to secure it. Why ! be used for the popular tied and dyed | ith dull. colorless and | work. ngs when to paint and | A professional dyer gives these sug- | gestions to ingxperienced workers with | Before dyveing any material. or using | dyes: Be careful about the color you | kind of dye. it is important to fol- | select for dyeing. Do not expect the | directions implicitly if you expect | impossible. Neariy every dye manufac- | erfect success. Manufacturers of dves turer offers a stripping agent or bleach ave emploved chemists who specialize to be used in connection with his dyes. ork out rules which must be This is used to remove the old dve from order 1o get satisfactory re- ' the material after thoroughly cleaning | Ot put goods of any kind or the garment from soil or starch. This time into the work of dyeing = stripping process is especially successful know nothing about with fabrics of medium or light tone. experimenting on a For example. a faded sage green can be | sample” If you know that the dye that ro-dyed a darker green or a very darx | you expect o use is made by a reputable blue or black. but if the color is strip- | nanufacturer and has directions for ped. it can be re-dved almost any dyeing silks or satins, for instance. you medium or bright color. can feel certain that all vou have to do gome fabrics dve better than others. & ‘o foliow closely the directions §iien. gilk of a crepe weave seems to dye with | When choosing dves for home use. great ease. while taffeta or satin is THE EVENING SONNYSAYINGS BY FANNY Y. CORY. Drandpa’'s takin' quite a chance pattin’ Baby on the head when her's cuttin’ & moulder. (Covvright, MOTHERS AND TH 1998) CHILPREN, STAR. WASHINGTON, D. C, Home in Good Taste BY SARA HILAND, Quilting and patchwork are so very smart now that they have hecome very important parts of our decorative schemes, and the start with quilting pillow covers has grown to chair and even sofa coverings. ‘The quilting may be done at home on material (either plain or figured) Graham gems. or may be purchased by the yard al- Coffee. :n‘r;ldy }l:) I;Dplil to l]hr. furniture. To NCI quilt the fabric at home, shect we. LUNCHEON. | . 4 Corn chowder. 1dh"u; is placed between a layer of the Crackers, Chocolate blanc-mange. Sponge dro Tea. DINNER. Corned beef. Botled potatoes. turnips and carrots. Cabbage salad. Hot. mince ple. Coffee. GRAHAM GEMS. One cupful white flour, one cupful graham flour, one tea- spoonful baking powder, one cup- ful milk. piece butter size of wal- nut (melted), add little salt, one- half cupful sugar and one egg beaten light. CORN CHOWDER. One slice fat salt pork, one small onion, one and one-half cupfuls corn pulp, one cupful sliced potatoes, one and one-half cupfuls hot milk, two tablespoon- fuls butter, salt and pepper. After potatoes have been boiling five minutes, add corn and cook until_potatoes are tender: then add hot milk, butter, salt and pepper. ° CABBAGE SALAD. MENU FOR A DAY. BREAKPAST. Orange juice. Bran with cream. Sausage cakes and eggs. | outer covering and one of cheesecloth, on which the design is marked with pencil. The three layers are basted firmly together and the stitching is done on the wrong side so that the design mayv be followed easily. Sateen {and chiniz lend themselves easily to | this treatment. FRIDAY. FEBRUARY 17, 1928, FOOD P Few Variations Shown In Week’s Marliet Prices While the price of food remains more | or less stable the thrifty housewife who is willing to devote a little spare time | to shopping will be amply rewarded for | her trouble. Most | women favor cer- | tain establishments [ | and seldom di: tribute their pa. tronage, which is a good thing for the store and for the | customer. The dealer comes to know what his permanent custo- mer wants and thus is able to pro- vide better service | for her than if she |were A stranger. |The patron in !many instances merely shops by | phone, the dealer or storckeeper informing her of any new items that have been received. The keenly alive merchant knows | Whether the family of his customer is fond of grapefruit or bananas, and when he receives a fresh supply, may suggest them to the lady. This saves her time and considerably reduces | anxiety as to what she shall prepare for_breakfast or dinner. | One dealer says that 90 per cent of his patrons order by telephone. There are many. however. who do not choose ! tn use this method. preferring to shop, around and buying where prices are lowest. This practice frequently saves money for the purchaser and at the same time helps the dealers. 1t is surprising how prices vary. Per- Local oyster plant, 15 cents apiece; California artichokes, 20 cents: celery cabbage, 20 cents a stalk; California carrots, 10 to 15 cents a bunch; Florida eggplant, 35 to 40 cents apiece: new cabbage, 15 cents: California hothouse asparagus. 75 cents a bunch: Summer squash. 15 cents a pound: lomatoes, 15 cents a_pound: potatoes. 3:. cents a pound: Florida string beans. cents a pound: California peas. 35 cents a pound. Cooking apples may be obtain- ed four pounds for 25 cents: eating apples. 5 to 10 cents apiece: grapefruit 121 to 15 cents aplece: Florida oranges 60 cents a dozen. ‘There has been no noticeable change in the cost of meats. Veal roa: 40 cents a pound: veal chops, 45 to 50 eents: veal cutlets, 60 to 70 cents: lamb shoulder. 30 cents: best grade porter- house, to 60 cents: sirloin. 50 cents round, 40 cents: prime ribs, 45 cents, depending on cut: cents; three-corner. 30 cen fre<h hams. 25 cents: prime loin pork shop: 35 cents. prime roast pork. 30 cen corned beef. 15 to 35 cents; 25 cents: breast of lamb, calves’ liver. home-dressed. 70 cen THE CHEERFUL CHERUB . hs strange 1f some one stexls my watch Arrested he can be While if he steals my peace of mind AGE. l Vegetable Dinner | | vegetable meals are becoming im- | creasingly popular. Perhaps partly due {to the campaign for “vegetarianism" being carried by a large chain of well- | known restaurants, pernaps because of |the change being brought about in our national dietary because of the eat- mort-vegetables drive instituted in war- time days—perhaps just because we have come to like vegetables more. | Wnatever the cause, vegetable mezls hava certainly become an eatablished part of our dietary and are featured on the menus of even the smallest restau- nts If the a vegetable meal 15 to supply ail food requirements care must be taken in its selection—and how often can we bear witness that this is not alwavs done! The vegeiables must be selected first sledge of their food value. must be prepared s as to a satisfying meal. Remember <t vegetables are at least 85 per ter and that unless enough bulk fonds are supplied your family will soon complain of heing hungry again before the next meal time comes around. Mv g father had a good old-fashioned word for describing filling food—-rid rs"—he called them. So then see 0 that your vegetable dinner pro- vides something in the way of a “rip sticker” This mav be macaroni and cheese. Epanish riee, a noodle ring. stuffed baked potatoes, or even a hearty dessert. such as baked Indian pudding. a steamed fruit pudding or an fachioned bianc mange or rice com- pote But to go back to t combination used must inciude peas. beans or lentils, to suppl: le protein. or it must use ch or nuts in eombination with a vegetable wi vegetables. The those classed as household should be pore difficult. Linen and cotton dve selected. as they are by far the simplest well. but mixed materials are more of a for a beginner to handle. Also. they gamble. It is hard to get a smooth. may be bought in small quantities, at dark color in dveing pongee. Rayon low prices, and require no chemicals 10 ' takes dve beautifully be added. One thing. which must al- Bofling will not injure linen or cot wars be remembered when mixing colors ton. and is necessary in order o get a Is that only dyes of the same sort may fast color. especially in the dark shades, an all-fabric dve but silk and wool should be held for a must be mixed with & dye intended for Jonger time in a dve bath just below ' silk or n alone. or a powder dve the boiling point. This method avoids must not be mixed with a soap injuring the filling or sizing that is a boiled dve with a rins fobrics, even in the. case directio: The Workbox. One mother says: There is a box in my cupboard into which I put empty spools. lolly-pop sticks, wheels from toys. nail rews, springs and odds and ends which I} pick up from all over the house. When | sonny can't find anything to do T get | the box and help him, to make all sorts | of things—boats. carts, windmills and no end of things, and he is contented for hours. (Copyright 19981 ting the same col by the difference 1 For instance. if a wool garment stitched wt a silk ead. A gar- nent of silk 15 stitched w tto ! e it il e v oolio%: | the menus have been decided upon it dye bath in perfect harmony with the is usually a good plan to check up on ;r;l:;.u‘o-'\m the mhzr hm}:‘l- fl( a silk the amount and kinds of supplies re- 3 trimme Wit cotton or, 4 vl v v a1 sDLLOE quired. Whenever possible, it is usually 1“;’:5"“1;‘:'- “{}fy?.ffs?'&‘fh‘i"iafi \int |a little more cconomical to buy staple Jeae the lace in i original whiteness | SUPpLCS I guantities enoueh o st it S colors by'a process no more toes, etc., will keep well and save a con- h flfln‘ I Cor ey & rooem ol siderable amount of time that might dificul g erial. | otherwise have to be spent in marketing | Articles You Can Drye. during the week. It is. of course. al- Artistic contrasts or ensemble acces- MOSt always necessary to buy green sories may be easily nchieved if you Vegetables and meats at the time that make the acquaintance of the art of| they are to be used dreing. Scarfs, handkerchiefs and | FOF instance. in planning the menus hosiers to match or harmonize with | (he weekly market list should include H ble to posses and | bacon. cornmeal. potatoes, flour. coffce, , f;'_‘:‘.’ flw”z;i;"‘?xn"""fg: ‘grxot\lwm at | chocolate. cereal. eggs, macaroni. gela- home. Lampshade linings and cov- | Uil apples and rice. " y erings, bedroom and floor pillows and | As a change from the roast, we have fa. varn and rags for making hooked | Selected broiled steak for Sunday din- and crocheted m may be evolved Der and served with it cream of tomato from cissarded dresses and lingerie at | SOUP in order to make the meal more practically no expense. et Bpeirceth e Aol "Paded cretomnes take on new life r::laln especially—the long 'nfl should and pew usefulness after a half hour's ! 0% chopped. 1t may be made tnto 8 . e bath in the boiler of prepared dye. | Shke that can be folled and skewered to | Ham a la King. otiob | the lower part of the steak or. as we s o have done may be used mdm'akml!: the| Melt tvo tablespoonfuls of butter, Dot ot iy | American chop suey served for lunc 5 - gingham dress that :\:’_ et SRy, P v‘:d.d :1:«- (able;;?;)onf{ub} ot flou;' one- | T! ",m‘:-‘, e dyed to be WOrn | T perican or Swiss cheese mav b j fourth teaspoonful of salt, a little pep- es they are or dyed and made OVET|gyr ihe toasted sandwiches for Sundav's | per. and mix well. Add slowly one and | for a child. Goods Of &n uUnaitraclive | . ... "Theee may be made either the one-half cupfuls of rich milk and bring lor may often be bought at a bargain regyjation double sandwiches or the | to the boiling point, stirring constantly. then dred at home in a 10Vely | ona;_faced type. The latter is some- |Fry one cupful of chopped mushrooms | w s Silks, volles and even | ym.s more popular, especially for cold ' in one tablespoonful of butter for about t may be dyed. cither dipped i geather. as it can be served hotter than | 10 minutes. ~ Add the mushrooms, one what is called 2 temnorary dye or gVeD | tne double sandwich. To make them, and one-half cupfuls of cold ham cut in | & permanent color by boiling grate or cut the cheese into small pieces. | cubes, and a little pimento to the white | Experimenters in home dyeing have \pix with one-half teaspoon of mustard, 'sauce. Just before serving pour the | @iscovered that it is easier 1o renew the gne.half teaspoon of Worcestershire | ham mixture into a beaten egg yolk originai color of a fabric that has faded | sayce and one well beaten egz for each |and mix well. Fold in the slightly beat- is o change the color cOM- two cups of cut cheese. This makes & en egg white and serve on rounds of D2SUY or toast. or in patty shells. It is impossible to dye & dark | thick pasty mixture which is spread | t without first removing the de. With a badly faded gar- ! | is In planning food for the week after | in a thick layer over a large slice of bread. Cover the cheese with two or three slices of bacon and put under the brotler or in a very hot oven until the cheese melts, the bread is toasted on the edges and the bacon crisp. Serve at| once. either with watercrsss or with| hearts of lettuce salad. | ‘The American chop suey is a good meat extension dish-—that is. a small amount of meat mixed with the vege- tables is used to flavor the macaroni and makes a satisfying dish. Rice may be used cad of the macaron! if desired For the casserole of mutton use either | shoulder, breast or shanks. Cut in pleces for serving. Roll these in flour, season with salt and pepper. brown in hot fat and then put in a casserole dish with a little onion, a little celery and | diced carrot. Add boiling water to half | | fill the casserole. Cover closely and ! cook in a very moderate oven—325 de- | grees—about two hours. or until the meat is tender. The potatoes are baked at the same time. Either yellow or | white turnips may be used sed v results may be obtained by | in soap and water enough of | iginal color to even it all before | attempting to re-dye it. Dyeing a red fabrie in biue will give a purple-finished | product. One of blue put through a | green dve bath will come forth a sort | of pexcock blue. Dyeing a material | in its complementary color, as blue over | crange, will soften the original oranze | and result in a dull klue-green shade A delightiul mulberry shade will resuit from correct proportions of purple and | wArope dye: ahogany from carc ed burnt orange | orchid ng cyeing sampler of e one to get the sired, als 1 maich materd | I sometimes said that is E: 0 get a good black in ar- home, but that need not ¢ material ¥ liancy shouid | Adition What a wonderful flavor 3 it is—so tempting, so rich, so spicy! Heinz Tomato Ketchup adds new appe- tite delight to every food on which you use it. e sify resitant ¢ W xe member. { It is made from juicy, vine-ripened tomatoes grown from specially cul- Clean Betore Dyeing tivated seed; pure sugar; v be dred ms or othe selected spices and Heinz own mild and mellow vinegar, For Ketchup at its ap- petizing best, Ketchup with a joyous flavor, try Heinz. pped out r ine op- re 0 BHG Beep 1 0 garment or cloth ceret sk I b sUrring U 1equied engin YOU WOL'L hive sty re O eapect PerEpiallon tlaine or W be eoieres Ly Mem ow for nelr ehminetio | amount which we have on deposit pleeier ey be saded g & new £ Aieposing of Ane Wis only 1nfee #isnnsiA colo Mix well together two cupfuls chopped cabbage, two apples cut into dice, two teaspoonfuls chop- ped parsley, one teaspoonful mus- tard, two teaspoonfuls sugar, one- half teaspoonful salt, one-fourth teaspoonful pepper, two table- spoonfuls ofl and 4 tablespoonfuls vinegar. Let stand about one- half hour and garnish with watercress or sprigs of parsley. Straight Talks to W { The chair as shown in the illustra- {auilted in the same shade. The wood- work of the chair is -honey colored maple, a pleasing contrast against the covering. A comfortable chair cushion as this with a_couple of pil anv living room successful, especially | from an artistic standpoint. if grouped | with an attractive table and lamp. omen About Money BY MARY ELIZABETH ALLEN. What Happens to Your Checks. Have you ever examined the reverse side of your checks when they have been returned to you with your monthly statement? Often they tell interesting tales if one has lcarned to interpret the marks. Of course we all know that eventually | checks are presented to our own banks for collection. of the check is and that the amount deducted from the How manv know. however. that our own checks may not actually be sent to our bank at once for collection? In all cities is a clearing house for checks. Each bank is cither a mem- ber or “clears through” a member. At the beginning of each day, a certain amount is due for collection at each bank. Since all banks colleci from one another. they keep a balance at the clearing house. Now let's say you bank at the First National. Your check. let's assume, is cashed at the Second National. At the clearing house there are several such checks Well. if the amount to be col- lected by the Pirst National against the Second ix larger than that to be col- iected by the latter againsi the former, then a check to cover the difference is made out by the latter Then the checks are returned to their respective banks. and withdrawals made from individual accounts Of | cousse, if some one took your check to your_bank to be cashed, it would not be_cleared at all Banks in towns that have no clearing houses usually clear in A nearby town through a corresponding bank. If a check on an out of town bank is eashed it is cleared by mail usually through the house of the bank on which it is drawn This led to the practice of “kiting” checks. That is. cashing New York checks in San Francisco and using the money for three or four extra days un- til the checks can be cleared. This is suickly detected. however, and in New k at least may result in a peniten- v ntence. are few more romantic things in_ banking life than the course of -travel of checks. The clearing house or place of clearing checks has made it porsible to use checks like currency. and been a beon to the individual as well as commerce. If you have the op- visit syour loeal clearing <0, and you are promised a thrilling and instructive sight. DAILY DIET RECIPE Spinach L'Ognon. Spinach. one pound Chopped onion. one tablespoon. Butter, one tablespoon. Salt, one-half tablespoon SERVES FOUR PORTIONS. Wash spinach thoroughly. Steam un- 4l tender. Chop fine. Simmer chop- ped onion in the butter about 10 min- utes until onion is tender. Stir in !spinach. add salt. Heat thoroughly and serve hot DIET NOTE. Recipe furnishes fiber, lime, iron. vitamins A and B. Can be eaten by children over 8 and by adults of aver- age or under weight ARG lost appetites with the tempting flavor of this new whole wheat cereal. YOU KNOW OATMEAL—NOW TRY POST’S WHEAT MEAL THE QUICK-COOKING WHOLE WHEAT CEREAL €197, P. Co.. lna HE original ready- rom Gorton's, the codfish. oax back of children... A to-fry fish cakes — made original “No Bones" salt Mixed in generous proportions with snowwhite boiled potatoes and packed in this plump yellow-and-blue can, all ready for vou to pat into cakes and fry. delicious breakfast, lunc A wonderfully heon or supper in a jiffy, tion is covered in a sage-green sateen, | ws to add to the | | ease of the occupsnt would help make | haps there may be a difference of only | a few cents either w but in the ag- gregate one may save considerable or spend uselessly. FPor example, one store | will sell oranges for 60 cents a dozen, while they may be obtained at another | shop for perhaps 35 cents a dozen. Sometimes a dealer may offer a bar- gain for the purpose o: inviting trade and in that case the purchaser is the gainer. In quoting prices. therefore, it should be remembered that they are subject to fluctuation and represent usually the top, :ather than the medium price. During the past week there has been | | no notable change in the market and | practically no new produce received. | | The supply of foodstuff has kept pace H with the demand. although buying is i quite adtive. But- ter and eggs re- main the same butter bringing 65 and 70 cents for the best grade and eggs selling for 60 to 75 cents a dozen Cheese prices sel- dom vary. Ameri- can cheese, 45 cents a pound and imported 70 cents to 81 a pound The supply of § chickens is plenti- ! ful and the prices generally the same Frying size. 45 cents a pound: baking size. 45 cents a pound. and stewing size. 40 cents a { pound. Those who indulge in the oc- asional luxury of a turkey will find very good ones for 60 to 75 cents 8 pound. home-dressed, and 40 to 45 cents for frozen Vegetables remain firm in price. to supj geta He gets to ¢o scot free starchy. macaron: or noodles: one such as egg- iflower or onions. land like carrot: So far as flavors ms must be color combinatior.s 1o consideration. that contrast arTo’s and toma ¥ good color combi- For a sandwich with a very new. taste SANDWICHES needn'talways taste the same. Instead of butter or mavonnaise on your next sandwich, use Butt-R-Naise. It hasa spicy fresh flavor. It is pure creamery butter made as light as the whipped cream it started from; then filled with fresh egg- volks specially prepared; lemon juice, vegetable oils and spices. Excellent as a cream on fruits and chicken salads—and on all fresh garden vegetables. You need many vitamines—eat enough Butt-R-Naise. Butt-R-Naise, in 30¢ glass jars, is always fresh at your dealer’s. Gelfand's Relish Sandwich Spread will also please you. The Gelfand Mfg. Company, Baltimore. Drssributors, THE CARPEL COMPANY Washington. D. C. GELFAND’S BUTT-R-NAISE | | | ore Than 2000 | Good Grocers Handle \ Frankfurters LOOK FOR THE NAME Jfuths,and INSIST ON IT Insist on Auth’s Frankfurters and you're insist- ing on Quality. Also, you're insisting on a spicy, tangy, appetizing goodness that it took half a century to perfect. And a flavor that you don't find in other frankfurters Serve Auth's Frankfurters often ... With potato salad . . . with sauerkraut . . . inany of the dozen tempting dishes that can be made in a jiffy and that evervbody loves. Other Auth Products Auth's Link Sausage Auth's Roval Pork Auth's Pork Pudding Auth's Smoked Ham NG Serable Auth's Cooked Ham Auth's Souse Auth's Pimento Cheese Meat Loat 336 Auth's Bacon Auth's Lard Auth's Brauns Auth's Ham Rol For Your Protection Look for U. S. Inspection No. Auth’s Frankfurters Are Also Sold at H PROVISION CO.~ WASHINGTON,