Evening Star Newspaper, September 20, 1929, Page 41

Ways to Handle Fabrics With Pleasing Results Modern Methods Should Be Adopted iby House- wives for Cleaning and Pressing at Home. Careful Handling of Curtains Is Required. 11 veG mu€ns, fowels, table linens and other white articles are wrung through cold or lukewarm water before soaping them or putting them in suds, the dirt can be removed more easily, and after being boiled and rinsed the clothes will be perfectly clear and white. Another good method for whitening clothes is as follows: Dissolve one-fourth cupful of borax in one cupful of boiling water and add to one gallon of cold water. Soak discolored or yellowed clothes in this solution from one to three hours, then take them out of the borax solu- tion and, without much wringing, spread them out in the sun to dry. Wet occa- slopally with the borax water if neces- SATY. Fuller's earth is a valuable aid in cleaning and is sometimes used partly in place of soap when erticles to be are in a very greasy condition and the use of a strong soap is not suf: ficient and when the use of a strong | p, alkall is not advisable. Soap bark also is a soap substitute. It comes in the form of chips, powder or long, flat pieces. When extracted with hot water, a solution containing a lather-forming material is obtained. It is mild in ac- t;”:flmd suitable for cleaning delicate abrics. Colored Cottons and Silks. Colored cottons should be washed in Jukewarm water and mild soap solution. and the material should be squeezed Tather than rubbed. If the color seems to be very delicate, very cool water should be used and soap bark, bran or cooked starch water instead of soap. For dark colors it is well to tint the starch, using tea for blacks, browns and greens, and bluing for blues.. Colored clothes should be dried in the shade and ironed on the wrong side. To take all of the color out of a faded cotton garment, boil it in cream of tartar ‘water and it will become white. 4 A solution of borax water, about one teaspoonful of borax to one quart of ‘water, may be used for stiffening very thin fabrics, such as laces, volles, or- gandies and dimities. It gives body and crispness similar to the original dress- ing. A very dilute solution of gelatin or glue is excellent as a dressing for silks and for some of the finer cotton ‘materials. These substances are trans- parent, which makes them especially desirable for finishing colored fabrics. Diluted glue water may be used for dark-colored material. Gum arabic is of special value in re- dressing silks, If in powdered form, one or two teaspoonfuls of gum arabic should be allowed to stand in a quart of warm water until dissolved, and then this solution should be strained for use. If the gum is in lump form, boiling ‘water should be used and the mixture kept hot until the gum dissolves. A double boiler may used for this pur- pose. A quarter of a cupful of this solution to a quart of water gives an average stiffness. Careful Pressing. ‘When buying an electric iron choose one made by a recognized electrical supply company. This iron should ‘be guaranteed for a year. The voltage of an electric iron is marked on the back of it and is, in most cases, 110. An iron must be chosen that corresponds in voltage with the home current, because if more current is forced through than the wires are able to carry it will be burned out. The electric wires that lead from the iron lhn;:dn?e wntc:“l:ld I break appears e covering, it e.l?.lymfly be mended with adhesive tape while the current is off. These ‘breaks should not remain uncared for, because of the danger of shock and fire. For padding the ironing board, dou- ble-faced cotton flannel used for silence cloths on dining tables or an old blan- ket is good. Enough thickness of such ‘material should be used to give the sur- Tace ] without making it cushiony. Old sheets may be used for the cover, but new unbleached sheeting is better “ad not. e: ive, as the width of the sheeting make the length of the cover. The cover may be hemmed and four pleces of tape firmly sewed to each side, so that it can be easily put on and taken off. A sheet of asbestos placed under the iron rest will protect the cover. On the back of the ironing board tack a {:ocket made of heavy denim. In this keep preuln{r;lolh. iron holder or an used on ironing day. Whisk ‘brooms make good sprinklers, the round ones being somewhat more suitable for this work than the flat kfinfll. ‘With this u can sprinkle more evenly. yo_m press out wrinkles from cottons, finens and silks, they should be ironed through a plece of thin cotton material wrung out of clear water, or a part of the garment should be sponged with even strokes and then ironed dry. Heavy or colored goods should be sponged and ironed on the wrong side. Sponging with thin starch or gum arabic will ‘make some fabrics seem like new. Suc- cess lies in h-vmg the garment evenly dampened so that no water rings are formed or uneven stiffness produced. Silks should first be rolled, then iron- ed while still damp, usually on the wrong side, unless protected by thin cotton mal as suggested above. Parts that dry out should always be ironed through a dampened cloth, as sprinkling is likely to spot silks. well ironed silk should be soft, not erisp or papery. AR Sicks scorch easily, and white silk ‘becomes yellow when pressed with a vufinmt iron. Use a warm iron, pro- tecting the fabric with cheesecloth. Iron white silk on the wrong side. It should be evenly damp but not wet. If too wet and ironed with a hot iron it is liable to be stiff, and if half wet and half dry it will be spotted. When you wash rayon silk garments, put three or four tablespoonfuls of vinegar in the This will clothespin over the hook of the hanger to keep it frem blowing off the line. After pre and folding men’s trous- ers, clasp a clothespin on each side at the top, then catch the hems together at the bottom. This will keep the creases in, and the trousers will hold their shape well. Handling the Curtains. i Y FHE el Bl 2 | similar to garlic, but has a more deli- MENU FOR A DAY. BREAKF, 'AST. Baked . % Dry Cereal m”nm Codfish Cakes. Bacon. Crisp Rolls. Chilled Melon. Wafers, Tea. run a stout string through the curtain casing, stretching the string tight, and hang to dry in the house. When al- most_dry, tdke down and iron without 1inkling. sthnketl should be washed in the same way as other woolen articles. After wringing they may be stretched and dried in curtain stretchers, as suggest- ed above, or they may be hung on the line until perfecly dry, and occasion- ally the water should be squeezed from the hanging ends, To press them, fold evenly and carefully and wrap in & sheet. Keep them smooth and un- wrinkled and place a flat board over the whole. Weight heavily and let re- main for several days. Special Stains. To remove scorchel marks wet & small cloth with peroxide of hydrogen and place over the scorched spot, then wih an iron and the scorch will Another method is to wet laces, rub with soap, then bleach in the sun. If dark dresses or suits have become mildewed from hanging in closets, & cloth dipped in cold coffee and rubbed over the spots will remove all stains. After hanging in the air and sun for a short time there will be no coffee odor. “To clean felt hats, remove the trim- mmg and rub the hat all over with fine quality of sand paper until clean. Marks as well as dust will yield to this treatment, and a general freshness will mustard, salt, one teaspoon sugar and one result, Afterward brush up the pile tabi, o wm with a clean soft brush. s 4 If your child’s white canvas shoes are | | 8nd add one-fourth cup vinega: too badly stained ta clean, buy a tube of white oil paint, thin it to the consist- ency of milk, then paint the shoes. Do not allow the shoes to be worn until thoroughly dry and they will give extra service if not cracked or broken. Grease spots can be removed from woolen cloth with a paste made of fuller's earth and turpentine. This should be rubbed onto the fabric until Green Corn. Beet Salad, French Dressing. Cottage Pudding, Lemon Sauce. ee. . SQUASH MUFFINS, One cup sifted squash, one egg, two tablespoons sugar, bezten to- gether, and one cup milk. Sift two cups flour, two teaspoons bak- ing powder and one level teaspoon salt together and add. Beat well and bake in hot muffin tins about 15 minutes. SALMON SALAD. Take nice, big, leaves of lettuce, cover bouommmd sides of a good-sized platter, then pick up quite a fine can of red salmon, taking out bones, and put over #rdmbglll?& Cut up three or four - eggs and decorate salmon. Take a few tender leaves of lettuce, tear up fine and sprinkle over all, then add dress- ing. Set on ice to thoroughly chill. Make about two hours be- fore time to serve. Salad dressing—One tablespoon one-half teaspoon One quart skimmed or whole milk, one-half cup butter or meat . fat, one-half cup flour, one and one-half salt one quart boiled caulifiower. Melt fat and stir into flour, the turpentine has evaporated and a white powder remains. The powder can be brushed off and the grease will have dist:fmmni Tar sf may be removed from cot- ton fabric by covering the spots with fresh butter or lard and allowing it to Temain for a few hours before being washed. Meat Pies Offer Chance Up Left-Overs last one has finished? It is customary for some of the students here to serve at alumni and faculty dinners and this question come up for discussion. sary. BY SALLY MONROE. The art of making meat old one.. Centuries ago Eng prided themselves on their skill in making beefsteak ples, rabbit ples, Home in Good Taste | BY SARA HILAND. Furniture built on a small scale is becoming more and more popular as its true value is realized. Pleces which are not too small to be practical are put into daily use and as children grow up the furniture may stillbe kept as part of the scheme. Even the bed is cqnsidered in this because cribs are now being made with removable sides, so that when the child is large enough for a regulation-sized | bed, the rails gre removed and a new bed is not required. In the illustration is shown a toy cabinet which can later be pressed into service as a regulaticn bookcase by being suspended from the picture mold- ing with cords or wire and benzath it a writing table placed to give an ideal study group. ‘This little cabinet stands about 27 inches high, and before many books have been accumulated for it it may be usged for the storing of toys. Its finish should match the rest of the furniture in the room; or, if it the right size to fit into a recess, it may be finished to match the wood- work in the room. ‘The Japanese ginko tree (giant maidenhair fern), so far as known, is the only species of plant life growing Your Baby and Minel mmru:- MEYER ELDRED The .activities of the average 2 to 3 year old child seem miraculousito the parents who are unfamiliar with chil- dren. They fill every listening ear with tales of their child’s achievements, and are themselves constantly surprised at the marked evidences of intelligence. ‘The baby develops so quickly at this age that we can understand how incredible his abilities must seem, ¥ All children are not alike, we must reiterate tritely, but a cross-section of the activities of the ave: 2-year-old will seem more than rl:l?flmml! to the parents of children this age. If your own child is unable to accomplish all that the average 2-year-old is capa- ble of, it may be from lack of opportu- 1 Some parents wait on a child long t the and foed 3 his that he lacks the practice which will develop his abilities along these lines. The 2 to 3 year old chjld in the nursery school is given free rein, and he dev%lcmdm‘l . He can walk up and n_stairs (holding on with one hand) and is able to_carry small objects in the freehand. In fact, he'll spend & good share of his time solemnl walking up and down, clutching the ri with one hand and a ball or a teapot or some toy in the other. He can feed himself at table, place his bib but not tie it, carry his own cup of milk without spilling, and gather up his crumbs and carry them to the waste basket when the meal is finished. activities range all the way from block~ ilding without much of a pattern in mind, riding all kinds of three-wheeled conveyances (but not a two-wheeled “bike”), and haull everyt] of & size almost equal to his own, en. of this age delight in lifting small chairs or heavy blocks or in other ways exer- cising the large muscles. These ganies should be encouraged. He can wash his face and dabble his hands, manipulate his toothbs awkwardly and run the comb through his hair. The 2-year-old likes to be told"storles and look at books with large, bright pic- tures. He can carry two comman mind, such as “Shut the door and mother the key,” but his memqry for other spoken 'commands hardly exceeds a half hour. The auditory memory and memory for experiences differs greatly wgh r:hflarex:é dwe know D:Ifc :md who recogn a geograp) e and remembered that the previous issue contained butterfies, She said imme- diately, “My book—butterflies.” This same 2-year-old understands directions in two languages, and uses “I" - erly instead of saying “me” or “Sally,” as do most children of this age. She likewise such senten in this country that does not have some sort of destructive enemy, either insect or fungus. speaks ices “There’s hoat on the water” and “An- other bug there” (looking at a picture). ds in}'10 cents a head; sweet potatoes, 3 ‘Mirket Demand Growing - But Prices Reasonable ‘Vagationists ha returned, ooddeaters o 8o, too, has the ar- rival of members cents a pound; loin cents; stewing lamb, 45 cents; veal r loin of cents; ham, steak, 50 and 55 cents: porterhouse steak, 60 30 cents. selling Y, 50 cents a 40 cents a ing meals each of her School, too, sencs +he children home hungry. The Summer diet no longer Lumau. and ;’ m“ec I‘I‘l‘nhflfl‘lr“:m: necessery to mee requiremen nlnt.he homholld. : 5 asts seldom vary, although a change occasionally will not be amiss. In fact, the addition of something new will be acceptable by husband and chil- dren and send them away to business or school better equipped to perform their dutles. Growing children espe- need variation. ‘There is at present an unusual choice of food on market. while nfi'y have fluctuated a Teasonable, Tocal strawberry growers have pro- vided this delicious fruit, though the cost is high, comparatively, at 50 to 75 cents a quart. Honeydew melons have gone up to 85 cents and $1 each. ‘There has been a t reduction in the uotfn fruit, which may be obtal for 2',2‘!0 15 cents each. Vegetables remain about the same in and are as follows: California Dairy same, best bul cheese, , are WH spinach, 15 cents; squash, ; turnips, 8 cents a pgund: lettuce, pounds for 25 cents; white potatoes, cents a pound; slaw cabbage, 15 cents . d; savoy green cabbage, 15 cents & head; onions, 1C to 15 cents a pound (lower); tomatoes, 10 cents a pound; string beans, 10 to 15 cents & pound. Peaches have {cnz up and are selling 75 cents a quart pan; apples, 5 cents H ges, aplece; oran, to 85 cents | means sound Heat RY 1315, F 8. N.W. Be Beat URNER i Distriet 1408 in the meat market. mbot lamb, 20 and 35 shoulder lamb, 35 cents; shoulder ), , 35 cents; ve 3 ; shoulder roast of veal, 35 cents; roast : sirloin, 65 and 65 chuck roast, 35 cents; calves’ liver, 80 pound; American pound; imported FOOD PAGE. 4 cheese, 70 :Pmo $1 & pound. very gllllflmlld soon ovrler,thl:h:rnll. Ve local cents; chops, d cents; s Rflu of eggs will advance, though Summer. CHILDREN HAVE TO CHEW IT— AND THEY LIKE THE CRISP SHREDS - SHREDDE S EA With 'all the bran of the whole wheat You don’t have to coax children to chew Shredded Wheat— the more they chew it, the better they like it—and that (th and healthy gums. Just the food for growing youngsters, So delicious and so eazy to serve Mothers Here Adopt New Bread ' Widely Urged for School Children Much t]l.me mlpyh'l:. saved if we can begin clearing as soon as guests are through with them.”—S. C?u Strictly speaking, the waitress should wait until all guests are through with a'| course before starting to clear the plates, but at a large dinner where it is n to save time there is no rea- son why plates should not be taken a little before the last guest has finished. “What is Liberkloesse—a German dish—and how is it made?” It is liver dumpling. and is made from calf’s u&m. nw{w bread or rolls, milk and seasoning. Chop a half pound of raw liver, and mix it with a roll or bréad in milk and pigean pies and lark pies. ‘To the modern housewife meat ples are worth cultivating. They are useful use they offer a practical met] of using up left- overs, They are delicious because by just the right sort of seasoning and careful cooking the richest flavors of the meat may be brought out. Here are some of the different sorts of meat ple: To begin with, there is the ple-crust ple. This calls for the left-over meat 3 a nmd;r::cl{e deep baking dish. Then e round of pie crust, p 1y pricked and l‘!‘l{, is stretched ly over the top of the dish and pressed down at the edge. If you wish, you cah put an inverted cup in the center of the dish, The gravy gathers under this, and moreover the cup acts as a prop for the crust. Then when serving, slip off the crust bodily before send- ing to the table, haul out the cup and replace the crust. The meat for a pie must be sim- mered until tender, if it is at all tough. Added water must be used to make a good amount of gravy. e whole must then be well seasoned and slightly thickened. If you want, add bolled onions and bits of boiled car- rots to give body, flavor and addition- al size to the pie. The biscuit crust is made in a slight- ly deeper dish, with a moderately thick mixture is formed into balls and drop- ped into boiling, slightly salted water, and cooked for 15 or 20 minutes. It is & good plan to test one ball to begin with—adding more flour or just a little milk if needed to make balls of the right consist (Copyright. 1920.) ‘The China Internationa! Famine Re- lief Commission in Shanghai will n 3 $300,000 mll;:réllflfln project l‘nugl.le crust, which should be rather slowly and very thoroughly cooked until a good brown. Mashed potato crust makes a shep- herd’s pie out of the concoction and, of course, this is delicious and espe- cially wholesome for children. Then there is dry bread is finely crumbed and moistened into a thick paste with milk and a beaten egg and seasoned well. Then it is spread thickly over the baking dish and baked untli brown. If you have never eaten this sort of ll"l:‘flt ple try it, for it is really de- lous. Among this week’s interesting queries is this: “What is be obtained? Specity POMPEIAN OLIVE OIL Because—it so closely resembles HUMAN FAT that its metabelism and assimilation in the body gree of fat tolerance mak- ing it especially adaptable for children. shallot and where can it It is mentioned in recipes uisitive. alot, is some like t s flkvor. f small bulbs in TS, cate flavor. Usually a mild onion may HIGH DIETETIC VALUE TOASTS MORE EVENLY ALWAYS SLO BAK ED | TESTED ' "REDH: It Combines Delicate Flavor afid High Dietetic Value Thanks to Unique “Slo-Baking” Process Your grocer o . gets it AN AMAZING TES y. And thus be used as a substitute, as it is not obtainable in most American stores. “In serving a big dinner is it per- missible for the waitress to remove a plate from a guest for one guest as soon as they are with it— or is it necessary to until the POMPEIAN PURE VIRGIN IMPORTED We couldn’t improvo‘ the Coffee, so we improved the package. Here it is. It’s easier to look at on your kitchen shelf—which is very important in this day of beauty in the kitchen—what with colored stoves and saucepans. Biit don’t worry, the Coffeeis that same “Just Wonderful” flavor. - WILKINS COFFEE._ . fresh every day. So #k him for it today, waiting only to read the complete and re- markable story we print below. By ALICE ADAMS PROCTOR NOW, through the introduction of a remarkable new bread, “balanced diet” has been vastly simplified.- It offers in marked degree the very advantages domestic science authorities have been secking, Namely, high dietetic value and delicious flavor in a food with- in the reach of all. . . As a “pick-up” food for chil- dren it knows few equals. It replaces | INSIST ON WONDER BREAL ’ o5 g meets the dietetic need of the day. Its flavor being what it is, the plea ‘eat At because it’s good for you” is needless. Even so-alled “difficult children” eat it because they like it. Hence it’s proving a boon to mothets. - ‘Today ten million women will buy no other kind. So please go try it. By pro- nouncing that name “Wonder” distinctly you will ‘avoid all confusion with or-* dinary brands. . : Other Advantages You Get Containing, as it does, 1100 calories in evety loaf; Wonder Bread is primarily an “energy food.” y And yetits protein content is likewise high. According to several authorities it supplies 60% of all the in needed by the human body. tein, as you may know, is the food eclement that fosters rich blood and sturdy muscles) It also offers calcium and phosphates to harden children’s teeth and bones. Nowforiits* ad ; For outng wil eight o Foc absencg of browned edges is Also scorched spots and uneven brown- - Take & slice of Wonder Bread and a lice of any orfiufl;}b:nd. Then toast same length of time. Wonder Breed toast will be browned evenly over the entire surface. The other browned. This tést will astonish you. ing. Much of that faulless toast you admire in other homes is doubtless due to it. What Goes Into It ‘To maintain its quality day after day, we g0 to great We employ a staff of food experts to test every single one of the ingredients. We specify a specially milled, short patent INDER BREAD flour. (We use only the heart of the nutritious wheat berry.). We use double the usua:w::ount of milk. Evety drop is pasteuri We employ, too, a special method of baking. Slo-baking, it is called. A proven, scientific way that seals in the dietetic value of our ingredients and vastly im- proves their flavor. Won’t You Try It? So please go try it at once. Simply to prove what it offers you and yours. I Jote its dainty flavor. Its freshness. See how evenly it toasts. How easily it slices. Your grocer gets Wonder Bread fresh every day, in the afternoon. " CORBY BAKERY Continental Baking Company OVER THE RADIO At 7:30 every Wednesday evening the Happy Wonder Bakers present the Wonder Period over WRC 27 associated stations of the National Broadcasting Company. ‘This program has been called the aew sensation of the air. Tune in and heac the famous Happy Wonder Bakers Trio. And their orchestra mdupd by Frank Black. . Remember, it's every Wednesday evening. You'll enjoy every minutes, market are’ not the season HARIIABRA R PRLI AR VTSV ORECE TS BPROV R 2w S & 05 BB IR NN Wseatis yoewd LB g0 phnit o0 b thipments from will As colder weather approaches !H;‘. 2 the as been a stable price throughout tgfh: £l