Evening Star Newspaper, April 26, 1929, Page 39

‘FOO D PAGE. Flowers About the Home Various Ways of Providing Shelter and Beauty for Summer Porch, Make the fence or wall in your back rd attractive with flowers and vines. f you have a picket fence, remove every second and third picket. A board fence should also be treated this way, the idea being to allow more sunshine % ypendralte in the shadicr side and lrix this way to foster the growth of the vines, A still better plan would be to knock down all of the fence except the posts and stretch wire mesh the length of the | line. The best mesh is one with opex- | ings a foot square, but if it is desired to keep out chickens and small animals a finer mesh must, of course, be used. Flowering climbers, like honeysuckle | and crimson and white rambler roses are good to use for shelter and decora- tion. Other good roses, which are uot | climbers, but which may be trained | against the fence, are the Persian yel- low and the sweet brier. If flowers are not the first consideration, the common woodbine, which turns a beautiful red in the Fall, and bittersweet, which turns yellow and has attractive berries, are both good. The best way to train these vines is to let one strong shoot grow up | the fence -post, with two lateral | branches at the top and two about | half way up, one on each side. If| shrubs are used, with or witkout the vines, they may be grouped irregularly and so scattcred that those at a cer- tain period of growth would all be in & certain place. Other Climbing Vines. Home gardeners have strangcly neg- lected some of the best climbing vines. One that is seldom seen, in spite of the fact that it was introduced into the United States many years ago, is the climbing hydrargea, which originally came from Japh. It bears splendid tresses of whit flowers in July and August, and as It clings readily to any rough surface, %t 1s especially suited for growing on trée trunks and rustic ar- bers. It is hardy, but does mot climb as rapidly as some other vines. Polygonum auberti is a very fast- growing vine that late in Summer bears 8 great cloud of fleecy, white flowers. It is excellent for covering fences and trellises. Actinidia is valuable for forming dense screens. It is especially wvell suited for covering latticework in order to produce a screen, and for growing on porches where seclusion is desired. It produces a white flower, aithough not in profusion. Insect pests almost nev- er attack this vine. The Jspanese ivy, which is like the ecommon Boston ivy, except that the leaf s smaller and more finely divided, is the equal of the Boston ivy in its ability to cling to the smoothest surface and in its rapid growth. Its light green foliage Fences and Walls. and shrubbery, as well as the color of furniture on which they are used. When making porch equipment use tie tapes whenever possible, so that chair covers and cushions can be easily removed. In a city it is a problem to keep porches clean, so that equipment is best when it is made removable, thus always insuring an inviting freshness. Flowers and Vines. The hyacinth bean will grow in any good soil. Plant the seeds the middie or the last of May, and in a few weeks the porch wiW be nicely screened and from early Summer until frost there | will be a crop of flowers. The seeds should be planted about six inches apart in a row along the porch or trellis to be covered. The hyacinth bean is an annual that grows from 12 to 20 feet high and has foliage that closely re- sembles that of the ordinary bean, ex- cept that it is larger and of a darker green. The flowers are pea-like, usually purple, but sometimes white, and w in spikes from 6 to 9 inches long. This plant is tender. The first hard frosts of Autumn kill it, so the seeds must not be planted until the ground has become warm and all danger of in- jury from cold to the young leaves just coming up through the ground has passed. The Japanese hop is also an annual, but a little frost will not hurt it. It will grow in almost any soil, but the richer the soil the stronger will be the growth. It is a rapid grower and reaches a height of 10 to 15 feet. Sow the seeds so as to get a thick stand | Po: and then thin the plants until they are two or three inches apart. That will give an effective screen for any porch. These vines must have some support to which to cling. Strings are good and small-meshed lattice work is also serviceable, but the best results will be obtained by fastening poultry wire over the parts of the porch to which the vines are to be trained. As the poultry wire does not look well in the Winter the staples holding it should not be driven in too tightly. Use lots of staples, but do not drive them too firmly, so that they can be easily removed in the Fall and the wire can be taken away when no longer needed. Porch Boxes. A porch box should be strongly made, preferably of cypress. Its length will depend upon the space it is to occupy, but its depth should be not less than 10 inches, with breadth about the same. A few drainage holes should be drilled in the bottom, and across the bottom three pieces of wood, wedge-shaped, so as to tilt the box slightly, should be fastened, one at each end and one in turns bright red in the Fall. A vine the annuals that deserves to be mentioned is the cardinal climber, which has bright scarlet flowers that resemble small mogning glories. It grows rapidly and is v attractive, even when not in flower, as the leaves are dark green and finely cut. Like most plants that have flowers of the morning glory type, the cardinal climber likes an open, sunny position. It is best to start the seeds in the house by planting them one to a pot in the early Spring. Back-yard Inclosures. ‘The inclosed garden affords privacy. ‘When selecting boundary lines I:r‘ your garden, remember that they are likely 10 be permanent, so choose with care. Brick or stone walls or iron fences are rather formal but enduring. If a wire fence is used be sure that it is at- tractive. There are several on the market that are really beautiful. If picket or lattice fences are used they must be of very simple design, well built and covered with vines, plants and shrubs, so that little of the glaring fence is seen. If a hedge is used to in- close a garden it should not be per- mitted to grow so high as to obstruct the view and should be q};flu compact. ‘The same is true of shrubbery used in this way. Some one has sald: “A garden i a living-room, with a blue- sky ceiling and green grass carpet. Walls of living green, with accents of flowers, are always lovely.” Beautifying the Porch. ‘When selecting designs for porch dec- oration avoid anything that is either boudoir or parlor-like. The design should be bolder and the fabric coarser than you id ordinarily use inside the house, The colors should be more ly pure in quality, in order to keep with nature’s colors, hions for porches should never be made of remnants or odd pieces. ‘They should be designed to carry out a well planned color scheme. Past- eolor cretonnes can be sewed together with such ease that there is no excuse for lack of discrimination in color ef- fects. Cretonnes and other porch cov- erings should be selected to be in keep- ing with the general color scheme of the exterior of the house and with re- gard to the nearness of the trees, grass GrapeJuice the middle. These strips of wood keep the box raised a little from the flat of 'THE EVENING STAR. WASHINGTON. FOOD AND THRIFT IN THE HOME the window sill or other resting place. Small flower pots, in which one buys plants for flower boxes in the Spring, if turned bottom side up, make good legs or supports for flower boxes that are to remain on the porch for a long time. They are good looking and prevent an ugly place being made by the box, as is the case when it remains all Summer on the floor. One at each corner for small boxes and six or eight for larger boxes is a sufficlent number. After getting the box itself ready, the first step in preparing it for the plants is to place a bed of crocks over the bot- tom. When broken flower pots are used for this purpose, there will be available some curved pieces of crock, and one of these should be placed over each drainage hole, arching the hole, 8o to speak, to render the drainage efficient. Place other pieces against the curved portions to keep them in position, and then carefully place over the rest of the floor of the box such good draining material as pebbles, cinders and small pieces of broken brick. A layer of sweet moss and leaf litter should come next, then the potting compost. The soil should be made firm, as it is added, and should be put in until it comes to within an inch of the box's edge. Good potting mold, which can be bought at u florist’s or made up at home, usually consists of three parts of turfy loam and one part of leaf soil or decayed manure, with some clean, coarse sand or fine road grit added. Select plants suitable to the location. Some varieties like sun, while others prefer shade. The florist from whom you buy the plants will advise you what to buy. Heliotropes and white, 10-week tocks, with dwarf French marigolds in front, make a handsome and fragrant box. Mignonette and musk do well to- gether. Fuchsias are suitable for porch boxes, and both tuberous and fibrous begonias make beautiful box plants. Snapdragons of the dwarf kind, godetias, clarkias, asters, petunias and verbenas all are excellent for the pur- se. Porch boxes must have plenty of water, faded blossoms must be regularly removed, the soil must be pricked over carefully with a fork now and then to keep the surface open and sweet and from the time the plants begin to blos- som an occasional application of liquid fertilizer should follow the use of the water can. Salmon Souffle. Remove the skin and bones from a pound can of salmon and flake the fish with a fork. Melt three tablespoons of butter, add five tablespoons of flour and mix thoroughly. Then add one .cup of milk and stir constantly to a very thick, smooth sauce. Add one teaspoon of salt, one tablespoon of minced parsley, one tablespoon of lemon juice and three well beaten egg yolks. Next stir in the salmon and then fold in the stiffiy-beaten whites of the eggs. Pour into a well buttered rather shallow baking dish and bake in a hot oven (400 degrees) about 30 minutes or until well puffed, firm and brown. Serve at once. ‘This may be baked in individual dishes if desired. \ We are careful to cause no { destruction of the full food values of the grain in making eatswort AN 009, V.5, M1 O, CRAC Ward off morning fatigue =a danger signal in children QUAKER OATS This week “Uneeda Bakers™ offfer PREMIUM B2 U8, PAT.OPR SODA CRACKERS For soups, for salads, for dainty ssndwiches. Crisply brown with just a tang of salt. You'll eat one right after another. Sold both in packages and by the pound. ! NATIONAL | BISCUIT l COMPANY Baers Home in Good Taste BY SARA HILAND. Striped draperies are the “salvation” of many & room in which too many de- signs have been used. There is nothing more irritating that to enter a room and see a floor covering with large fig- ures, wallpaper with an all-over design rather bold in character, furniture cov- erings in different colors and patterns, and figured drapery. The effect of so much is apt to make one feel dizzy. With this same collection, striped draperies would do a great deal to calm down the room and the further altera- tion of plain wall coverings in combina- tion with these draperies would almost make the room over. In the illustration is shown how two windows in one casing may be treated, only three drapery lengths being requir- ed, with a valance running straight across over all. Draperies such as this should be lined with sateen and may be left without trimming. If some is desired, however, a small tassel fringe in mixed colors would be suitable and should be used on the valance, tie-backs and draperies. Aside from saving a room with too many patterns, striped draperies help out a room which is too plain, Wealth in Minerals. ‘The value of our mineral production has multiplied 20 times in the last 50 years, according to the statistical ab- stract of the United States. It has been increasing, on the average, nearly 30 per cent a year. Steel, petroleum, coal and copper show the greatest in- crease: Jfor SANDWICHES HORS D'OEUVRES HAM AND EGGS A At all leading chain @and independent grocers MENU FOR A DAY. BREAKFAST. Preserved Raspberries. Dry Cereal with Cream. Egg Omelet. Toast, Marmalade. Coftee. LUNCHEON. Fish Chowder. Crackers. Preserved Pears. Banbury Tarts, Tea. DINNER. EGG OMELET. Tomato Bisque, Croutons. Broiled Halibut, Tartar Sauce, D. C. FRIDAY, APRIL 26, 1929 Baked Potatoes. Carrots and Peas, ‘Waldorf Salad. Baked Apple Dumplings, Lemon Sauce. Coffee, Three eggs, three rounded tablespoons flour, one-half tea- spoon salt, dash pepper, one cup milk. Mix flour with little milk, then add yolks and, when thor- oughly mixed, stir in rest of milk and stiffy beaten whites. Put on hot buttered spider, cover; when ri.;en and set, turn one-half over other, FISH CHOWDER. Four pounds haddock, pre- pared for chowder. Place in kettle, barely cover with cold water. When it comes to boil turn into colander over recep- tacle, 80 as to hold fish water, in which bofl four cups sliced po- tatoes until done. Cut slice of pork in inch pleces and try out. Add sliced onion, fry 5 minutes. Strain fat into potatoes. Have fish all boned and skinned. Leave iIn large hunks. Add to potato2s. Then add one pint hot milk, large piece butter. Season to taste. TOMATO BISQUE. Two-thirds cup canned toma- toes, one-fourth slice onion, bit of bay leaf, two cloves, one- fourth cup boiling water, one- eighth teaspoon soda, one-half tablespoon butter, one-fourth teaspoon salt, few grains pepper, two tablespoons heavy cream. Cook first five ingredients eight minutes. Rub through sieve, add soda, butter in small pleces, sea- soning and cream. Serve at once. Gold Mines Going Dry. The 43 largest gold mines on the Rand crush nearly 30,000,000 tons of ore yearly, but the supply is steadily diminishing and in 15 years’ time the output may be only one-fifth of the | present. . Sandwiches everybody likes Crackers or bread. A can of Under- wood’s. Result . . . a million-dollar flavor for the simplest sandwich or most delicious hors d’oeuvre... It's a paste of fine ham and choice spices . . . that’s all. There are doz- ens of other uses. UNDERWOOD Deviled Ham BETTER FLAVOR AND MucH CRISPER | THE famous flavor of PEP which is so delicious! Plus an unusual crisp | | ALL-BRAN —another Kellogg ness that stays to the last spoonful. Enjoy this extra goodness in Kel- logg’s Pep Bran Flakes. They’re so good for you too. They have the food elements and mineral salts of the wheat. Just enough bran to be mildly laxative. Fine for children at any meal. Serve with milk or cream. Soldin the red-and-green package. | Made by Kellogg in Battle Creek. PEP Bran Flakes IMPORTANT — Kellogg's Pep Bran Flakes are mildly laxative. roduct—is 100% bran and guaran- teed to relieve constipation. BETTER BRAN FLAKES ‘The keen, discerning food dealer knows what creatures of habit most of us are. He has learned that the average buyer seldom varies his or her pur- chases. As we take the same vehicle or routs to business each day, so do we favor certain foods. Good Supply of Fruits Is Feature in Markets *OOD PAGE. 39 The following are the general prices prevailing: Celery, 10 to 15 cents a bunch; spinach, 10 cents a pound, or 3 pounds for 25 cents; white and yellow squash, 10 to 15 cents a pound; par: nips, 10 cents & pound; lettuce, variety, 15 cents & head, and very fine | lettuce, 20 cents a head; sweet pota- | toes, 10 cents a pound, or 3 pounds for | a quarter; white potatoes, 3 cents al prdinary | &) Jellied Tomato and Crab Flake Salad Select small ripe tomatoes, cut 2 ice from the top of each, and scoop cut most of the inside, Stuff the toma- toes with equal parts of crab flakes and celery moistened with mayonnaise. Set aside to keep cold. Put the tomato pulp in a saucepan with a teaspoon of sugar, a thick slice of onion, one whole e 'and a small piece of bayleaf. Boil slowly for 15 to 20 minutes, then strain, add enough boiling water to make three cups of liquid, and add two bouilion cubet Soak two tablespoons of gelatin in Calves’ brains are |pound; California and Texas catrots, 10 | (i1a"Co¢at’for five minutes, add to the a delicacy enjoyed by some, while oth- | ers prefer pigs’ feet, with the result that the alert dealer knows before his customer speaks| what the day's meru will be. Tais knowledge is | of utmost impor- tance to him be- cause it guides him in his own buying. However, t housewife should not fall into the habit of providing & monotonous menu. ‘There are certain so-called standard foods served at practically all meals, but to these should be added an occa- sional novelty. whether in the salad or dessert line. Even though she may have to experiment, it wil be worth the ef- fort, for it is only by such means that she can discover what may ultimately prove to be a favorite dish. Most hard-working men, of course, prefer plain, substantizl food to the fancy variety, but they will not refuse a tempting plate when set before them. The stores are filled with an abundance of suggestions for appetite teasers. | Fruits are plentiful and are arriving | daily. Among them are pears, selling | for 10 to 15 cents each; strawberries, 20 | to 30 cents a box; apples, 8 to 10 cents | aplece; bananas, 25 to 30 cents a dozen; oranges, 50 cents a dozen; grapefruit, 10 cents each; South American grapes, 50 cents a pound. There are very few California grapes to be had. There are some splendid looking honeydew melons arriving from Argentina and are selling for $1.25 apiece. Chile is also providing honeydews retalling at practically the same price. Vegetables have not fluctuated in cost during the past week. Hothouse cucumbers continue to be received from Pennsylvania, Ohlo and Michigan. They are bringing 25 cents apiece. Peas, which came down in price, remain the same and are selling for 25 cents a pound for California variety and 20 cents for those from Mexico. New tur- nips are on display and are being | for the best grade; cents a bunch; slaw cabbage, 5 cents a | pound; green cabbage, 15 cents a head: | California, Chile and New York onions, 5 to 10 cents a pound; asparagus, 40 to 75 cents a bunch; hothouse cucum- bers, 25 cents aplece; small Flor- ida cucumbers, 10 cents each. Eggs have come down in cost and | f are selling for 40 | to 50 cents a dozen butter, 65 cents a pound; American cheese, 40 cents a pound; imported Swiss cheese, 170 cents a pound. Among the meats are the following: Leg of lamb, 40 cents a pound; loin lamb chops, 60 cents; stewing lamb, 18 cents; shoulder lamb, 28 cents; shoul- | veal cutlets, 65 cents; breast of veal, 32 cents; veal | , 45 cents; shoulder roast of veal 35 cents; roast loin of pork, 32 cents pork chops, 40 cents; fresh ham, 30 cents; round steak, to loin, 58 cents; porterhouse cents, and chuck roast, 35 cen Poultry prices are stable: Ct roasting size, 45 to 50 cents a pound; | frying size, 50 cents a pound; stewing size, 40 cents a pound. Sy Salmon Pudding. Remove all the skin and bones from | one can of salmon, 1ub it fine with a potato masher, melt one tablespoonful of butter in one cupful of hot milk, half a | teaspoonful of salt, a little white pepper | and one cupful of bread crumbs. Mix | with the fish, stir in two beaten eggs, steam for one hour in a buttered mold, | and serve with a cream sauce, to which a little chopped parsley and red pepper has been added. This is a tasty and shipped from the Carolinas. Green cabbage is coming in, too. delicate way to prepare salmon, either fresh or canned. hot liquid and stir until dissolved. Put the tomatces in a bread pan: cool the iquid until lukewarm, and pour over the tomatoes. There should be enough to cover them. Chill, cut with a sharp knife so that each tomato is inclosed in a square of jelly, and serve on lettuce with a garnish of mayonnaise and stuffed olives. P ——— The Peking Gazette, which has been in continuous existence for a thousand years, has lost 1,500 of its editors through execution during the period of the paper's publication. ATWOOD GRAPEFRUIT For Breakfast Luncheon or Dinner is always Refreshing and in Good Taste — whether served to embellish a I i Banquet,oras a Breakfast | Fruit, Salad or Dessert, | Every Day at Home. LOOK FOR THE NAME N. CHARLES REITMULLER CO. 923 B Street N.W. Just arrived from California —a great shipment of Libby’s famous DeLuxe Peach | For years only the fortunate few could have them. For years they have been a luxury, featured on the menus of well- known hotels, offered by distinguished hostesses to their guests. But now Libby’s DeLuxe' California Peaches are being offered to this whole city. Now this famous sold at a price within the reach of all. For last year saw the finest peach crop in all California’s history. A crop so remarkable for size and quality that it wielded a really big pack of DeLuxe grade fruit. Large, luscious peaches—wonderfully firm, wonderfully tender be a revelation to your family! Ask your grocer today for a can of Libby’s DeLuxe California Peaches. Libby, M¢Neill & Libby, Chicago | Local address: 526 Light Street, Baltimore * Phone—Plaza €S delicacy can be ! Fruit that will 1441