Evening Star Newspaper, March 22, 1929, Page 58

58 ¥0O0D PAGE. THE EVENING STAR. WASHINGTON, D. €. FRIDAY. MAUCT FOOD PAGE Economy in Various Forms There Are Numerous Thrift Ideas for the Home Needleworker Which May Be Emplezed Advantageously. AN I AT When sewing dressed or glazed cot- ton materials by machine, it will be found that the needle will work easily and smoothly if wax or soap is rubbed on the part to be sewed. It is often necessary to sew pieces of oilcloth to- gether, but it is troublesome to stitch this material on the machine. To over- come this difficulty, sprinkle talcum powder on the line to be stitched and smooth with the finger. The oilcloth will then feed through the machine quite easily. To hem napkins by hand, you will find it very helpful to first take the needle out of the sewing machine and run the napkin through the narrow Temmer, which will fold the hem evenly in uniform size without stitching it. Then fold the hem back and sew by hand as you would sew on lace. The hem will be neat and the stitches will not show as much as when done in the usual way. The tucker attachment on the sewing machine is a great con- venience when you wish to make hand- yun tucks in baby clothes or under- wear. After attaching the tucker to the machine, place the goods as if the tucks were to be sewed on the machine, but remove the thread, both upper and under tension. The result will be & clearly defined crease to show the line of the tucks, and the holes made by the machine needle will be so regular that the stitches you then sew by hand will be very even. 2 If mothers will face all openings of children’s under garments with narrow white tape, they will na tear down. This saves much mending. To mend holes in woven underwear or big holes in the knees of childrens stockings, first baste a piece of strong net over the hole, then darn in the usual way. The repair will be stronger and neater by following this method. Beautiful buttonholes may be made in any material, no matter how thin it is, if the buttonholes are first marked and the outlines stitched around on the machine. It makes the working of eny buttonhole much easier and great- 1y adds to its durability. ‘To repair worn buttonh%lm slew a ;m!ll :;l:ce u?li matching cloth or linen tape over e side of the old_ buttonhole, stitching it down flatly all around. Then cut and make a new buttonhole right over the worn cne. Save the Pieces. 1f you are shortening your curtains, do not_throw away the pieces cut off. From these ends you may make pretty dresser or table runners. Make the runner or cover the correct size, hem and finish with lace or other. trim- ming. In addition to using up the pieces, you will have the satisfaction of knowing that your coverings match your curtains. If the material is sheer, cut a piece of prettily figured wall- paper to exactly fit underneath the cover and the result will be very at- tractive. When cutting articles of voile or other thin, daintily colored material, cut off the selvage with just enough of the goods to make a narrow hem, then you will have the finest kind of material to make shoulder straps for lingerie and slips. These selvage straps will outwear several ribbon lingerie straps. When buying material for a cotton dress, allow enough to make a kitchen apron to match. The apron when worn over the dress is x‘}ufi noticeable at all and saves laundry ills. Discarded. colored felt hats can be made use of efectively to make at- tractive boutopnieres for a tailored dress or coat. A simple one should be tried first. One used on a black broadcloth suit was made from a white felt hat in the form of a triple daisy, with & black jet button forming the center. Old dark felt hats may be cut into various sizes to use under flower pots. Shapes to fit the legs of furniture and stands may be cut and glued on to_protect the floor from scratches. Most people consign worn-out rain- coats to the waste basket, their days of usefulness are over, but one can make a number of very useful articles out of a discarded rainceat. The best parts may be made into an apron with bib to wear on wash days and when giving the baby a bath. A Tathing cap may be made from another vart. Odd strips may be joined to- gether to make bags to hold articles that must be kept dry. The bright- colored and checked raincoats are espe- cially useful for the purpose. The soft, bright-colored rubber aprons that are partly worn out may be cut up and the good parts used to make bibs for chil- ] ored tape to match or contrast and they will_outwear new oilcloth bibs, which break badly from being crushed when worn or washed. If your blankets have become thin from long use, wash them, put two or more together and cover them with a bright silk or sateen and make a quilt. Tack in place with wool to match the covering and finish with a ruffie to match or leave plain. The present style of using colored bed linens is a suggestion to the house- wife who has let her sheets, pillowcases | and dresser scarfs become dingy through long use or careless hlnflhnf. to utilize them after washing, and while still wet, by dyeing them the desired | color, trying out a few pieces at a time. | With a little practice- it is easy to se- cure just the shade wanted. You can have sets in lovely pastel shades of rose, blue or lavender at very small cost. If In need of new linens, it is cheaper to buy the white material and dye it in | cold-water dye. The colors will last well, but if they get too light the process can be quickly repeated. When a bad run or tear appears in one stocking and the other is good, lay them aside until you have others in similar condition, then dye all of them a color just a little darker than the original color, following the directions given on the package of dye that you use. By pairing whole stockings this way, you can in time have several good pairs. You may dye them all black if you wish, Embroidery Hints. If your handsome linens have worn out and the monograms are still in good condition you can use the mono- grams on new linens. Towels, sheets, pillowcases and tablecloths seldom wear out near the monogram. Hemstitch the monogram into the new linens and conceal the edges witl a band of satin stitches and they will be very decorative and last as long as the new linens. If you wish to transfer a design from cardboard or paper that is too heavy to transfer from, take a piece of light paper and place it over the design. Then wet a cloth with gasoline and place right in front of your pencil as you pro- ceed to transfer, doing only a small amount of oiling at a time, as the gaso- line evaporates very fast. This process will not injure either pictures or tap- estries and is easily managed. In especially dainty material it is often quite difficult to draw threads for hemstitching, but the work can be made easy if you will wet a small brush and rub it on a cake of soap, then on the threads you wish to draw. They will then come out easilly and without breaking. Before marking new linen with indelible ink dip the corner of the 3‘}"&!‘)‘3 or ‘;m"j,m in zakollél‘ sta‘nh before to do the marking, then pass a hot iron over the place to be marked. The linen can then be easily written upon and the ink will not run. Hints for Busy Mothers. Rolling and whipping sheer materials for baby clothes can be done much easier if the article or ruffies are first stitched around on the machine. Use very fine thread and trim the edges close. You can accomplish twice as much work in a given time, and the article can be kept cleaner while work- ing, as the edges will roll more readily. If you want romper’ material that is cheap, durable and practical, buy linen tea toweling at 10 cents a yard. It comes in blue or red checks, will not fade and is a good, sturdy material. A yard and a half will make a small child a pretty suit. To run a tape around the armhole when stitching in a sleeve makes it much firmer and requires no overcast- ing, which is a great saving of time for a mother. Also, if a sleeve is & little long on a child’s dress or blouse, have allowed for shrinkage, sew a ta; on the inside of the armhole at the top and also one in the middle of forearm and it can be tied at sired length. To be washed it can be untied. Most men have discarded are too small for use, out of collar and cuffs are frayed shirt s worn out. These shirts easily be made into pajama coats cutting the cuffs off and hemming sleeves as short as desired. Remove or E ® 3 g fesd FegBgse It’s firm-fleshed and tender... has a delicacy of flavor not possessed by other sea foods. Wonderful in salads, cocktails, sandwiches and hot dishes. Rich in iodine and phosphorous, those goiter-resist- ingelements. The preferred brand for more than 16 years because of its superior quality. WHITE STAR TUNA 1 FOOD AND THRIFT IN THE HOME Home in Good Taste B SARA HILAND. We don’t have to be so terribly old to have memories of the kerosene lamp. Indeed, it stands out rather prominently when we recall visits to relatives who lived where more modern lighting was not yet in use. There were three styles, those hang- ing from the ceiling, those which were placed on the table and the kind shown in the fillustration, which was supported by a bracket usually installed on a door casing or at the side of a window. For those who wish to preserve old- time lighting effect in their homes, there is now made a very good re- | production of the old wall bracket type |of lamp. The base is of brass, the chimney is left on as originally and a chintz shade is added to soften the glow of the electric bulb for which it is wired. A lamp such as this might be placed between two windows in a breakfass room or near a desk in the living room. A shade of flowered chintz or plain parchment trimmed with Godey prints may also be used. (Copyright, 1929.) Here are both new recipes and varia- tions on some of the old ones. This is one of the difficult times of the year so far as planning variety in meals goes, for the Spring vegetables are not yet plentiful enough to be in general use and we are all rather tired of the old ones. The best way to stimulate appe- tites is by introducing new flavorings, looking up new recipes and seeking as many ways as possible to vary the standbys. Broceoli is coming more and more into popular favor as people are be- coming acquainted with its delicate fla- vor. I find it on practically all market stands now and at very moderate prices. Generally it is sold by the pound—at about 15 cents & pound—and occasion- ally by the bunch. Two pounds will serve five people generously. The large leaves and the very coarse part of the stem should be cut off, leaving the head and 3 to 4 inches of stem. Stand in cold water for about one-half hour. Drain, cover with boiling water, add one-fourth teaspoon of baking soda and two teaspoons of salt. The soda keeps the broccoli a good green in color. Boil rapidly for 15 to 20 minutes. Drain and serve hot with melted butter, with Hollandaise sauce or with a thin cheese sauce. It also may be chilled and served as a salad with French or may- onnaise dressing. ‘The remnants of Sunday's chicken are used in making chitken and mush- room pie, served Monday night. This Planning a Week’s Food MENU FOR A DAY. BREAKFAST. Stewed Prunes. Bran with Cream. Poached Eggs ox;l Corned Beef Hi ash. Graham Gems. Tea. LUNCHEON. Lamb Stew with Vegetables. ‘Whole-wheat Bread. Rhubarb Sauce. Cream Molasses Cookles. Tea. DINNER. Boiled Corned Shoulder. Boiled Spinach. Creamed Potatoes. Lettuce, French Dressing. Chocolate Bread Pudding, Custard Sauce. Coffee. CORNED BEEF HASH. Chop cold _cooked corned beef rather fine. Fry an onion in little butter. When done, add beef, salt and pepper to taste. Moisten with leftover gravy if you have it. If not, add little water and piece butter. Let cook until one side is brown, turn over and brown other side, turn out on hot platter. Garnish with parsley. Serve with diced beets. CREAM MOLASSES COOKIES. One cup molasses, one cup sugar, one cup shortening, one cup sour cream, one even table- spoonful soda, one tablespoon ginger and flour to roll out. Cover with icing when baked. These are delicious. CHOCOLATE BREAD PUDDING. One cup bread crumbs, two- thirds €up sugar, one square chocolate, pinch salt and one pint | milk. Put in pudding dish and set in oven. When hot add an egg well beaten and one teaspoon vanilla. Bake 20 minutes. Serve with or without cream. may have either a regular pastry crust or one made of biscuit dough. The lat- ter is plainer and perhaps more sub- stantial than the regular pastry cover- ing. The biscuit dough may be cut into tiny rounds about the size of & 50-cent plece and placed close together all over the top of the chicken mixture. This gives a little different appearance to Shipped During the past week there has been little or no change in the food market. ‘We are rapidly approaching the season of the year when local growers will be busy supplying the Washington con- sumer with fresh produce. ‘The National Capital is fortunately situated in the vicinity of excellent farm country in which is grown prac- tically every vegetable. The general farmer is fast disappearing and is being superseded by the specialist. One man speclalizes in kale and beets, another has made an intensive study of the grape and apple industry. Scores are devoting special attention to dairy prod- ucts, including the production of high- | grade milk. This assures the consumer not only of the best but the freshest goods. Some of these farms are located within 10 to 15 miles of the city and are oper- ated by scientific men. One of the big- gest of the nearby orchards is culti- SCIENTIFIC MEN OPERATE. SOME OF largest agricultural |THESE FARMS. colleges. The short- ness of the hauls has a tendency to keep the cost down. At present the con- sumer must depend upon long-distance t r ansportation. some of the prod- uce coming from points as far south as Argentina. There is an abundancs of fruits and vegetables in the markets and stores, the colorful display of which is tempting. There are California and Mexican peas. The Mexican pea is lighter in color and sells for 25 cents a pound. California peas are scarce and are 30 cents a pound. Celery is cheap, bringing 10 cents a bunch. Hothouse cucumbers are 20 to 35 cents each; small Florida cucumbers, 10 cents each; spinach, 10 cents a pound; white and yellow squash, 10 to 15 cents; turnips, 4 pounds for 25 cents; parsnips, 2 pounds for a quarter. This vegetable is high at present. Lettuce, 15 cents a head; sweet potatoes, 3 pounds for 25 cents; white potatoes, 3 cents a pound: carrots from California and Texas, 10 cents a bunch; slaw cabbage, high, 5 cents a pound; green cabbage, 15 cents & head; onions, 3 pounds for 25 cents. Broccoll is scarce. It is produced in California and Texas and is selling for 75 cents a bunch. California asparagus, $1.75 to $2 a large bunch; South Caro- lina asparagus, two-pound bunches, that obtained by using a solid cover and is usually much relished. The bones from the chicken are stewed with some celery, a sliced onion and a carrot and used to make the stock for cream of chicken soup served for. Tuesday’s lunch. One quart of water is added to the chicken bones with the seasonings, covered closely and cooked slowly for about an hour. Strain the stock, add one pint of milk and thicken with two or three tablespoons of flour rubber to a smooth paste with cold water. ‘The curried rice and vegetables which make the main course for a vegetable dinner on Wednesday are made by add- ing two teaspoons of curry powder to three cups of cream sauce; this is poured over a mixture of cooked vege- tables—carrots, string beans, onions, caulifiower or any combination that is convenient. The curried vegetables are served around mounds of boiled rice. ‘There were 6,630,000 pupils in the elementary schools of Germany last year. VERY child feels that it isn’t a “real party” unless there’s a birthday cake topped with a candle for each of Margy’s years, “and one to grow. Chuckles and gurgles always greet a luscious home-made birthday cake —and fine, uniform Jack Frost Granu- . lated Sugar, the Sugar in the Blue Box, makes fine cake. There’s a Jack Frost Package Sugabr for Every Purpose GRANULATED—CONFECTIONERS—POWDERED BROWN —TABLET 76 spoon baking powder. of the whites of eggs and % cup of flour and the rind and juice of lemon. Stir lightly, pour intobuttered cakemould, and bake slowly inmoderate oven. If you want a fluffy white icing, naturally you need Jack Frost Confectioners Sugar. Sold by all stores that feature quality products Refined by The National Sugar Refining Co. of N. J. JACK FROST NATURE'S ESSENTIAL SWEET TRY THIS BIRTHDAY SPONGE CAKE One cup Jack Frost Granulated Sugar 1 cup flour S eggs # temspaen baki Grated vind and ulce of lemon Beat the yolks of eggs with Jack Fi Granulated Sugar; add %offlubu: whites of eggs, % cup of flour and % tea~ .Thenaddtherest CANE SUGAR x NEW cheesemakers Fruit and Vegetables in Abundance $1.75 to $2; hothouse asparagus, single portion, 60 cents & bunch. Strawberries are still high, though the price is expected to decline. They are selling for 50 cents a box; apples, 8 to 10 cents aplece; pears (high), 10 cents each; grapefruit, 10 cénts apiece; South American grapes, 75 cents to $1 a pound; California grapes, 25 to 40 cents a pound; cranberries, 20 cents a pound; bananas, 25 to 30 cents a dozen; oranges (low), 50 cents a dozen for large ones; Argentine melons, S1 apiece. Although there has been no change in the cost of dairy products, eggs should soon begin to come down in price. As the weather becomes warmer the egg production in- creases. Lt present they are selling for 60 to 70 cents a dozen and good butter 60 cents a pound. There is enough poultry on the market to sat- isfy the consumers. Chickens, roasting ing size, 45 to 50 cents a pound; fry- ing size, 50 cents a THE. LOCAL. GROWERS WILL. Soon B pound; stewing size, 40 cents a pound. Among medts are the following: Leg of lamb, 40 cents a pound; loin lamb chops, 60 cents; stewing lamb, 18 cents; shoulder lamb, 28 cents; shoulder chops, 36 cents; veal cutlets, 65 cents; breast of veal, 32 cents; veal chops, 45 cents; shoulder roast of veal, 35 cents; roast loin of pork, 32 cents; pork chops, 40 cents; fresh hams, 30 cents; round steak, 50 to 53 cents; sirloin. 58 cents: porterhouse steak, 60 cents; chuck roast, 35 cents. Rhubarb. There are few foods which offer such | a spur to the appetite as the first tender | pink rhubarb that appears about this | time of year. Its tart acid flavor is| agreeable, and its minerals are valuable | in the toning up of the system. Inj cooking it be careful not to use too| much water as the young stalks contain | about 90 per cent water which is drawn out by the heat. Cook the rhubarb for | eight to ten minutes only and sweeten it just before removing from the fire. Remember, that it is the tartness of the plant that is needed, so do not spoil it The Marvelous Cheese Product —by KRAFT The crowning achievement of the world’s greatest by transporming the juice onto a sirup by the use of too much sugar. | I hope muvver telled him T didn't| want no shabe! (Copyright, 1929.) Cheer by Rebecca, Chocolate. That chocolate is a favorite flavor is well proved by the fact that the world consumption of cocoa last year was about 500,000 tons, of which the United States used approximately 200,000 tons. A good part of this went into the mak- ing of chocolate candies, chocolate bars and other confectionery products. The use of chocolate and cocoa as a bever- age claimed another part of this amount, and the wide demand for chocolate flavored desserts and ice creams ac- counted for the rest. It is sald that since 1916 we have doubled the con- mt'gptlon of cocoa and chocolate prod- ucts. Peanuts Are Legumes. ‘The use of nuts offers & good means | of supplying added protein in the diet | without increasing the amount of meat | used. Al nuts rank high both in pro- tein and fat. Peanuts, although classed | with the nuts, really belong to the same | family as peas and beans—namely, the legumes. They may be used in a great many ways to make economical and | satisfying meat substitute dishes, or may be used with a small amount of meat to supply the added protein. In Portland, Oreg., 260 motorists were arrested for operating automobiles with 1928 lcenses. ful Cherub ¢ Cann Bitter Sweet [Ammdmmuymmmm delightfully written by the same author. 'OU have doubtless followed the antics of the Cheerful Cherub daily in this paper. The publishers have pub- lished a first volume of 280 sayings of this whimsical Cherub. “Bitter Sweet” is a new book of poems by Rebecca McCann, just published. They are just as beautifully sincere and serious as was “The Cheerful Cherub” gay and nonsensical. 1f your own Bookstore does not carry either of these '\ books mail the coupon, and =] pay the postmanondelivery. $200 Each ‘| Both areideal books toown, {toread, or togive toa friend. COVICI-FRIEDE. 79 West 4Sth S, N.Y.C. Pussnime wpmd No.124 Biter Swest ) | Cheertul Chersd 3 T [T Addres. . e It’s the last word in DELICIOUSNESS! If any cheese product ever was entitled to be called delicious, that product is Velveeta, We could not over-state its perfect flavor, its smooth, velvety texture, or its wholesomeness, if we tried. It cooks and melts perfectly Tane in the following Radio Stations for Kraft Cheese Programs ‘Tuesdays, Wednesdays and Thuratays 11:00 a. m. Eastern Time or 10:00 a. m. Central Time h ‘Tuesdays and Fridays, 10:30 a. m. Pacific Time KOMO e KPO. San Francisco KHQ . Spokane KGO. e KGW. P KFL. e Los Angeles 4 Every child is entitled to a strong, healthy body and mind. And to see toit that her child is thus equipped for the battle of life is the greatest duty of motherhood. Since the prl- mary purpose of eating is to nourish and strengthen the body, the child’s growth, health and vigor depend “PHILADELPHIA” CREAM CHEESE e ik buckase Yet Velveeta is more than a de- cidedly delicious food. Velveeta represents the contribution of science to the art of cheese mak- ing. Through the aid of scientific research, we are at last able to combine in a cheese product all those precious health-giving qual- ities of the rich, whole milk. By a special process we extract from the whole milk these addi- tional Vitamins, Lactose (sugar of milk), Calcium and other milk minerals, and these we include in the making of Velveeta. The result is a product that looks like cheese, tastes like cheese, but which because of this added food value should be called a super- cheese. For your child’s health~ greatly upon the nature of its diet. No two food elements are more important in the child’s diet than Vitamin A and Calcium."Philadelphia’’CreamCheese is especially rich in both. Besides, it is all foods—milk and cream, pasteurized and made with scrupulous care. Serve it freely. You can use Velveeta the same as you would use cheese. It spreads like butter. It can be sliced when chilled. It melts, dis- solves and blends so readily with other foods that for cooking pur- poses it is superior to any cheese made under the old methods. Don’t fail to try a package of Velveeta. You'll like it. Then eat itfreely and often. It’s especially good for children, for it is as digestible as milk itself. For sale wherever Kraft products are sold. For choice recipes, send to Home Economics Department, 401 Rush Street, Chicago.