Evening Star Newspaper, September 29, 1929, Page 131

THE SUNDAY STAR, WASHINGTON, D. (.—GRAVURE SECTION—SEPTEMBER 29} 1929 Charming, exclusive models for the very fastidious —features that answer every demand of those who insist on shoes of smart style, high-grade quality and finé workm. The “Kathleen” —a new strap slipper of brown or black liz- ard, with kid back to match; Cuban spike or baby Spanish heel, $14.50. New Fall shades in beautiful silk hosiery, $1.95; 3 pairs for $5.50. The ¢ Pasha” —a new opera Eump of brown or black suede, with kid trimming to match; Cuban heel, $13.50. Also shown in dark gray, with lustre kid trimming, at $14.50. Rich's F Street at Tenth Henry Ford goes to school again. The motor magnate is seen with his son, Edsel, and Dr. Rudderman, an old school chum, as they visited the old brick schoolhouse he attended as a boy. It is now in the Ford historical village at Dearborn, Mich., and part of the Dearborn school system. « Wide World Photos Mary Adams, one of the high lights in the cast of “A Connecticut Yankee,” a local stage attrac- tion of the week. beginning tonight. Charles Widmer, Los Angeles commercial pilot, has adopted a unique flying mascot. It is a Mexican fawn which he captured himself and has flown many hours with him. HARIDIIE The Safest Permanent Wave is given by the First Shop in the city to install the Official Electrical Nestle EXT-O-METER The only instrument which gives an abro- lutely accurate test of the hair. Don't run the risk of having your hair overwaved We have also alled the ne n ahient Wi the Nesle Croquonale] b ‘produces - patural marcel wave withou waving = per 9 head Nestle Circuline or Eugene Permanent Waving I8 Curls, 5500 Mg a8 Extras We finger wave our Permanents without ch Expert ladies’ halrcuttin, LADY JANE with every whampoo Natl 6132 OPEN EVENINGS and SR “ 1304 F St. N.W. (ENTRANCE NEXT DOOR TO PALACE THEATER) FOR FALL “Coml)lexions must l)e Exquisite! Mal&e-—ul) ClliC". e S(l}?S KATHLEEN MARY QUINLAN AILORED — allure! Fashi mood—and So more thai ion be flawless! with f er must your complex- the more fem- ely. If you use her wholesome preparati skin stimulant, asl zents, lotions — P vour ski quire the fine soft texture and translucent sheen whicl ns—ecreams, will sou accent feminine allure. Make-up must be as chic as the most ed Paris hat! Miss Quinlan has his problem special study. Her rouges in smartest shades, eye shadow and face powders give you the smart- ness of the present fascinating mode. All of Miss Quinlan’s preparations can be purchased at Woodward & Lothrop, Frank R. Jellefl, W. B. Moses & Sons, The Hecht Richest and Most Readily Obtained Energy- Food at Lowest Cost is Nourishing Bread Long Slow Baking and Split Top Make Rice’s Quickly Nourishing Carefully regulated baking is just as necessary to good bread as good ingredients are. out well it is most often due to the baking. One of the sons housewives are so enthusiastic about the famous split-top loaf of Rice's Bread is because of the way it is baked. The ovens from which the | smooth, savory-scented brown loaves of Rice’s Bread come, have controlled heat. l-}?*r,\' loaf is given a steady, even | heating which turns the snowy yeast-fragrant dough into light, spongy, crusty loaves that go, oven-fresh to your grocer twice daily. This even, steady heat takes away just enough of the mois- When | bread baked at home doesn’t turn | ture to leave the loaf soft and | moist inside, but n gives a deep, golden cru: is the most easily part of the bread. In toast, the starches have been changed to sugar. Quickly baked bread will have thin, light-col- ored cr ithout these valu- able changes that are in Rice’s slowly baked loaves. Tests show that the split top gives a better-rising and conse- quently more wholesome loaf with a larger proportion of the crisp, sweet crusts. The thorough, careful baking, too, makes it possible to get those thin, thin slices from Rice’s. The crumb o fine and close that paper-thin slices stay firm and whole instead of breaking and crumbling. Clever Accents to a Good Dinner Canapes: Tiny rounds of Rice’s delicious golden-brown toast, thinly spread with butter and caviar, seasoned with onion juice and a little lemon juice. Top with chopped hard boiled egg and half a stuffed olive. With the soup: Crisp, tiny, oven-browned croutons cut from thin slices of Rice’s Bread with fancy vegetable cutters. Their wheaty taste accents the flavor of the soup. In the main course: Artichokes parboiled (test by pull- ing out a leaf). Spread the leaves wide open and stuff between them with a dressing made of rich, full-flavored Rice’s crumbs, a little an- chovy paste and grated cheese, moistened until soft with broth. Put in the oven until the Rice’s crumbs are golden brown. With the salad: Roquefort croutons. Spread thin slices of Rice’s Bread cut into fancy shapes, with one- quarter cup crumbled cheese, creamed with one teaspoon lemon juice and one-quarter teaspoon paprika. You can always cut Rice’s Bread paper-thin because the crumb is so fine and even that it never breaks or crumbles. With the dessert: Small, fancy shaped sandwiches of Rice’s Bread and tartest jelly. Use with a sweet ice cream or rich dessert. The Way Bread Slices | is a Test of Its Quality Good bread slices cleanly with no tearing of crusts and no crum- bling of crumb and no collapsing of the loaf. Try a loaf of Rice’s | and see the difference in slicing between it and ordinary bread. Always use a sharp, straight- edge knife. The old-fashioned ripple-edged knives will tear | any bread, even the best. Rice’s cuts so neatly because its golden crust is just right to keep properly moist the fine white even crumb that smells of sun- shine and fragrant wheat. The gluten-high wheat flour gives firmness and elasticity to the loaf. Exactly the right amount of delicate vegetable shortening makes the snowy inside tender without crumbling. And care- fully watched rising with double- strength yeast is what makes it so light and spongy and even- grained. Your grocer receives Rice’s fresh from the oven twice a day. New and Convenient—Rice’s Slices A first aid to appetizing lunch boxes is a loaf of Rice’s Slices. The snowy, brown-crusted slices, with their good, wheaty taste, are every one of exactly the same size and evenness. Cut by ma- chinery, they have to be uniform. Nocrumbly, lop-sided sandwiches if you use Rice’s Slices! Few people can cut bread straight. So always have these even, delicious slices on hand to make lunches a joy to the hungry ones who eat them. Fine for breakfast toast, too! And they stay fresh. Just tuck the waxed wrapper around the cardboard container. | | STUFFING A Torte with True Viennese Savoir Faire It is really so easy to make this dessert with cosmopolitan asso- ciations. Accompanied by un- surpassable coffee topped with whipped cream, it is a favorite in those linden-shaded cafés of the Old World. Juice and grated r excies beaten stiff ; 3, baking powder. Beat yolks and sugar until very light. Mix crumbs and baking powder and lemon, stirring into the eggs and sugar. Add the beaten whites last. Bake slowly in two small layers. Put together with whipped cream and sprinkle with chopped nuts. Rice’s Bread crumbs have a sweet, nutty flavor. Particularly if made with crusts, they add immeasurably to the flavor of any dish. “ . .. IKnow My Sandwiches Will Be a Success” “I used to buy bread as I bought po- tatoes—with- out specify- ing a partic- ular brand. Today I know better. “The mo- ment you open the sealed package, Rice's Bread has that gratifying aroma that only freshly-baked crust can give, and its fine texture is evidence that only the most wholesome ingre- dients are used. “The convenient size of Rice’s loaf makes it indispensable for afternoon tea sandwiches or for box lunches. “Whenever I use Rice’s I know my sandwiches will be a success.” Mrs. W. C. Coes, 16 W. Read St. ““If All the Trees Were Bread and Cheese . . .” We Hope the Bread Would Be as Nour- ishing as Rice’s If the trees were bread and cheese, we'd send one of the chil- dren right out to pick off a little | jar of cottage cheese and a big for fowl is infinitely better when | made of Rice's toasted crumbs. | It has a delectable crumbly tex- ture. Try this next time you make stuffing! Use toasted or dried Rice’s crumbs with their rich nutty flavor that comes from the good ingredients put into Rice’s Bread; add onion juice, | finely rubbed sage, salt and pep- per and a little rosemary. That herb gives a haunting flavor! Moisten with canned tomato, pulp and juice, until it is moist, but not too soft. Or, an egg may \ be used instead of the tomato. fresh loaf of Rice’s Bread all wrapped in its waxed-paper coat. But the grocer gets it oven-warm twice a day, so it’s easy to buy it and cheese from him. Then we’d butter the slices and cut them very thin—Rice’s slices paper-thin without breaking— and spread generously with nice- ly-seasoned cottage cheese. And sprinkle on some finely-shredded raw cabbage or grated raw carrot. There’s a balanced sandwich for you! . . . energy food and muscle-and-bone-food and the vital vitamins. RICE’S BREAD