Evening Star Newspaper, November 29, 1929, Page 58

¥0O D PAGE. Mastery of Household Duties BY LYDIA LE BARON WALKER. A challenge, like a call to colors, has its thrills. It makes a person cager to succeed in spite of obstacles. It spurs one with such interest that work, which would otherwise seem hard and tire- ‘THERE IS A CONSTANT CULINAR? CHALLENGE IN THE PREPARA- TION OF NOURISHING AND ‘TASTY MEALS. some, becomes a pleasure. has a self-creative energy. challenge and interest, rob tasks of their tedium. They go together. A person can scarcely find an uninterest~ ing matter that has a challenge in it. A challenge Twa things, sume an entirely different aspect if they consider them chall There is the challenge of time. Can a task be done in a stipulated time? Is it not possible to so manage that you get the better of it, not by slighting a task, but by performing it in a ighly compe- tent way? When you consider the work in this light, an element of interest is instilled and the work often goes as if by magic. A problem is another, challenge. Homemakers are constantly coming up against problems in their work. Uten- sils break or get out of order. They must be used immediately. It would take days to send an article away, have it fixed and returned. What is to be done about it? An ingenious home- maker generally uses her wits and her common sense, and solves the problem that challenges her. ‘What homemaker has so complete an outfit for her work that shs never has to make substitutions? Necessity is the mother of invention, and a home- maker is constantly having to invent ways and means to fill the necessities of the home. She has gained a reputa- tion for success in carpentering with tools that would be a challange, to a regular carpenter. Ingenuity comes to the homemarker's hetllp. Cookery is constantly challenging housewife. She has certain ingredie; She has a family to feed. How shall she uce the ingredients to best advan- tage? Some of these ingredients will spoil unless used promptly—milk, for instance. By considering the planning of a meal as a problem to be solved, and by coping with it, and winning, interest Is instilled. When work seems hard and weari- some, think of it as a challenge to suc- ceed. The way you take the challenge determines whether or not you are a competent homemaker. (Copyright, 1929.) B e the nts. Mincemeat. To make this mincemeat. will be re- quired two bowls of chopped apples, two bowls of chopped meats, one-fourth pound of chopped suet, the grated juice and rind of one lemon, two cupfuls of molasses, one large teaspoonful each of cinnamon and cloves. one nutmeg grated fine, one pound of seeded raisins, half a pound of cleaned dried currants, one-fourth pound of citron cut fine, one THE EVENING STAR, WASHINGTON, D. C, FRIDAY, NOVEMBER 29, 1929. Delicious Plain and Rich Cakes for the Holidays Painstaking Attention to Details One of Chief Requisites for Achievement of Satisfac- tory Results It is not luck that produces a good cake. It is painstaking attention to details in th: making of the cake, In the first place it is very important to use the best grade of shortening, Cm in the best condition, fine granulal sugar, good bal powder and try flour of quality. The shortening to be u in cake, if it is solid in form, should first be thoroughly creamed. Before you add any sugar, have the shortening light and flufly, almost like whipped cream. It is best to add the sugar a little at a time, beating it gradually, never letting the mixture be- come dry and granular. Egg whites should be folded in lightly after the Add the liquid and sifted dry ingredi. ents alternately in small amounts. Beat the batter well after the flour is added, but not longer than one or two min- utes. Both too little and too much beating spoils the texture. Baking Very Important. ‘The baking of cakes is a very im- portant part of the general success. The heat of the oven depends some- what upon the nature of the .cake. Thickness of the cake pan also influ- ences the heat of the oven. The most usual cake baking fault is having the oven too hot. In too hot an oven the cake cooks, and sometimes burns, next to the pan and over the top before ris- ing is complete. As a result the gas ‘which continues to expand either humps the cake in the place where the heat is lowest of makes a crack at that spot through which the expanding battér can e scape. Rich cake mixture ,such as pound cake, fruit cake or cake containing molasses. or chocolate, need a lower temperature when baking than that used for plain cakes. A cake will fall and, of course, be heavy if it is taken quart of bolled apple cider and sugar and salt to taste. This makes delicious ‘Women will find household tasks as- The Sidewalks Pples. of Washington BY THORNTON FISHER. The home booster from the West ar- ived in Washington with his wife for 8 three-day visit, and called up & friend who agreed to escort the Western couple about town on a sight-seeing l jaunt. T o OneHT U *The visitors DUNTY COURT Houe { home town is one of those up and & growing places and since the World B War has become a thriving hive of commercial and so- cial activities pe- culiarly American. | g, ‘When the couple ton friends. Ia the afternoon the four of them started out to go places, which in Washington means visiting the ints of interest. P Now here i the Capitol” said the host, proudly motioning to the ma- Jestic structure on the hill. “Oh, yeah,” said the man from the ‘West. “Well, it’s all right, I guess, but ought to see our new county court TR S O, i 650,000, including the grot ” :n t the most modem, jall there is in the basement, and—" They enter the Capitol and go to Statuary Hall. “This,” informs the local resident, “is the hall containing busts and such of America’s great statesmen. Over there you will note & statue of—" “That reminds me,” says the man from the West, “of a statue we got in the public square back home, only ours is bigger. We used more marble. I guess we got more marble in our statues than any other city.” “Let us go over to the House of Representatives side,” suggests the host. The two wives and husbands walk through the corridor. On the way the visitor says he would like to see his congressman. Said congressman is lo- cated. He is found telling a funny story to one of his colleagues in the cloak room. He comes out and wel- his constituent and meets local folks. “I was just telling my friends,” says the Westerner, “what a grand city we have at hore: I guess they ain’'t a g:xk in Washington as big at Perkins rk at home.” The congressman says he thinks there is going to be a roll call and ex- cuses himself. They visit the Senate chamber, where some of the best known figures are pointed out. The local resident says, “There’s young Bob La Follette, the Senator from North Caro- lina or maybe its Idaho. And there ¥ Tom Heflin from Maine.” ‘The visitors are not particularly im- graneu and suggest that they get a ite to eat. After a quick lunch, they get into the car and ride down Penn- sylvania avenue. “This,” says the lo- cal man, “is our main thoroughfare. Along this avenue Presidents ride to their inauguration.” “Ch, yeah.” says the man from the West. “Well, sir, you ought to sce our main street back home since we put fancy clusters of electric lights along the sidewalk. The ecity spent $75,000, making our town the brightest spot west of the Mississippl. That's our city slogan now, yes, sir—The Brightest Spot West of the Mississippi.” Our main street runs two miles through the town, which I reckon is than this’ here street.” They stop in front of the White House and the host proudly says, “The home of President Hoover.” The folks longer from the West glance at it, and the{ man says: “Huh, ain't as big as I thought it was. We just finished our DAILY DIET RECIPE STRING BEANS—VANITY FAIR. String beans, one pound. Raw egg yolk, one. Flour or cornstarch, one tea- spoon. Lemon juice, one tablespoon. Canned tomato juice, three- fourths cup. Butter, one tablespoon. Salt, one teaspoon. Pepper, one-fourth teaspoon. SERVES 6 OR 8 PORTIONS. Remove strings from beans. Steam or cook in bolling salted water until tender, from 20 to 30 minutes, depending on age of beans. Use only enough water so that it will be absorbed at end of cooking period. Season beans with butter, salt and pepper. Put egg yolk in saucepan. Beat in flour and lemon juice. Add to- mato juice. Cook over moderate fire untll mixture thickens and pour over hot beans. DIET NOTE. Recipe furnishes fiber, a little fat, much lime, iron and vitamins A, B and C. Can be given to chil- governor’s mansion. Now, ‘that's a house, I mean. Tain't whitewashed like this. It's got real red bricks. Took two years to build it.” They travel across thway Bridge to Arlington National Cemetery. As they drive through the winding roads the man from the West says: “I reckon it's all right, but we got, I guess, the best cemetery in the world. The Jones family just finished building a mauso- leum. Old man Jones made a lot of money out of the cattle business and lEpe| The man that, of wun:.‘z: the days of Washington Mount Vernon was con- sidered a large . “Might have been,” agrees the visitor, “but it don't moomptrs with the Pemberton's back me.” Half an hour later the quartet is on its way back to the city. They have time befere dinner to drive up Sixteenth street. “This is one of our most beautiful residential streets,” says the Washing- tonian. “Many of the city's oldest and most aristocratic families live on this thoroughfare.” ““Yeah,” responds the visitor. “Well, I just wish you folks ld come out and See our new Stani boulevard that runs from the_ center of town out to the golf links. I guess it's easy 200 feet the | wide. " You can't look at a lot on that street for less’'n $800 The Hawkins family just finished a big house on Stanley boulevard. You've heard of the Hawkins Belting Co., I guess.” At the end of three days the visitors left for “the brightest spot west of the Mississippl,” accompanied by three cheers from their Washington friends. MOTHERS Bits of Poetry. One Mother Says: ‘Whenever I read a bit of verse that I think hes a simple, worth-while thought in it I memorize it and then son beeomes familiar with.it. He soon can quote it perfectly and already has quite a lot of lovely thought verses just learned while I am working or playing fime talk, He My Neighbor Says: Equal quantities of celery and cold mn:eg potatoes make a deli- ey on candies, it may be quickly liquified by put~ ting it into a pan of hot water a few minutes. Sugaring does not spoll the flavor of honey. Before washing a woolen sweat- er which has buttons and button- holes, sew up the buttonholes to prevent their stretching. ‘To keep orange marmalade air- tight, beat well the white of an dren over 6 if pepper is omit- ted. Can be eaten by normal adults of average, over or under weight. The egg yolk adds extra fat and energy to the recipe. egg, brush it over white paper, then place the paper on top of ;l': marmalade while it is still from the oven before it is entirely baked or if it contains too much short- ening or too little flour. Do not allow cake to cool in the pan. Remove from the pan and place it on a wire rack so that air can circulate around it and prevent it from being Cake pans should be greased with an unsalted cooking fat or oil and dusted lightly with flour. When a cake is baked in & large thin sheet, a lining of greased paper will help when removing the cake from the pa: ‘Thoroughness in the mixing of in- gredients is absolutély necessdry _to success in cake making. Whatever the mixture is, or whatever kind of pan is used, the length of time required for baking should be divided into quarters and the action of the batter during and at the end of each quarter should be as follows: During the first quarter the cake should begin to rise; at the end of the first Ju-r'er the portion nearest the pan should be higher than the wther mfi’ :mll):ubhlelshlhnuld show over . ring the second quarter the rising should continue and the cake take on a somewhat cooked appearance to the pan, bubbles still showing through the center. During the third qQuarter the cooked appearance should extend over the top and browning should take place. During the last quar- ter the cake should finish browning and should shrink from the pan. To vary a plain cake, you can add other ingredients have been combined. | d in Cooking. juice mixed, or water and orange juice, or water and cream and a flavoring, to spread well. This foundation will not crack. Spread it as a foundation, then decorate. If you want to pipe rosettes or ornaments on it, make more frosting of confectioners’ sugar and white of egg. Beat until thick, flavor, and pipe onto the cakes, using small paper cornu- copias or pastry tubes for the purpose. How to Frost Large Cakes. Always pour frosting on the center of the cake, let it spread, or spread it with a knife. Either frost the sides or not, as you choose. If a soft filling is used for a cake, sprinkle the top with pow- lered sugar instead of using frosting on it. To decorate large frosted cakes, use candied fruit, angelica, colored citron, tiny candies, orange peel, preserved gin- ger, or nuts, or some of the frosting may be forced through a pastry tube, forming fancy decorations. Any kind of frosting may be used as a filling for cake. To make it less sweet, thicken it with cornstarch or flour or add fruit ccoked to a paste. Fruit Fillings. Orange cream filling—Put one-fourth cupful of sugar with one and one-half tablespoonfuls of flour and one-fourth teaspoonful of salt into the top of a double boiler and mix together thor- oughly. Add two tablespoonfuls of grated orange rind and half a cupful of orange juice. Add two teaspoonfuls of butter and one egg yolk and took until smooth and thick. Remove from the fire, then add one teaspoonful of lemon juice. !;Ereld between cake lay- ers and frost the top and sides of the cake with “quickly made frosting.” which is described above. Grate a little orange rind on the frosting before it cools. Mixed fruit filling—Boil two cupfuls of granulated sugar with two-thirds cupful of boiling water without stirring until the syrup spins a thread. Beaf the whites of two eggs until dry and add the syrup gradually, beating con- stantly. When cool add one-fourth cup- ful of chopped nuts and one cupful of chopped mixed figs, raisins, citron and candied cherries and pineapple cut fine. Spread between layers of cake. Fruit and Spiced Cakes. Frosted frult and nut cake—Cream three-fourths pound of butter and add seven or eight well beaten eggs a little at a time. Beat thoroughly. Blanch and chop one-fourth pound of sweet almonds, chop 1 pound of seedless raisins, 1 pound of currants and one- fourth pound of candied. peel. mixing with three-fourths pound of flour and half an ounce of mixed spice. Add the dry ingredients gradually to the beaten eggs and creamed butter and sugar and as much milk as is necessary to make a stiff dough. When well mixed turn into a paper-lined tin and bake for four hours in a moderately heated oven. ‘To make almond frosting for this cake, mix 1 pound of powdered sugar with the beaten yolks of three or four eggs and a very little almond essence and a few drops of lemon juice. Add 1 pound of ground almonds and spread thickly over the cake and bake for a few minutes. chopped nuts, raisins, bifs of candi fruit, or all of these together, with g without spices. Varlety in shape may be obtained by baking the cake in a high, narrow pan, in muffin pans both large and smali, in layer cake pans and in well-greased jelly molds. Flour the fruit and nuts and stir them lightly into the batter after the mixing has been A | completed. Frostings and Fillings. Most of the cooked frosf are made by bolling a sirup to the -ball and beating until creamy or adding it stiffly beaten egg whites. It is an ex- cellent plan to use a candy thermometer when cooking frostings. Uneooked frostings are made with confectioriers’ or powdered sugar, moistened with a liquid to make it of the right consistency to spread, and flavored to suit the taste. ‘The addition of butter helps to keep the mmx moist and takes away the raw Quickly Made Frosting. Place in the top of a double boiler one unbeaten egg white, seven-eighths cupful of granulated sugar and thre: tal fuls of cold water. Place over boiling water and beat with a beater for seven minutes. Add half a tea- spoonful of any preferred flavoring and | ing. half a teaspoonful of baking powder. Beat and spread on cake. To make chocolate frosting, add to the above ingredients one and one-half ounces of melted unsweetened chocolate two minutes before taking from the firc. To make coffee frosting, add to the above ingredients three tablespoonfuls of cold bolled coffee in place of the three tablespoonfuls of cold water. Frosting. Beat half a pound of confectioners' sugar with enough water and lemon Now make another frosting by add- ing 1 pound of powdered sugar to three or four stiffiy béaten egg whites and a few drops of lemon juice. Spread this frosting on top of the other frost- ing and leave for one day to set, then coat the cake again with this frosting and finish by decorating with candied fruit or flowers. Yellow Fruit Cake. Sift together three cupfuls of flour, three un?wnmn of baking powder and one-fourth nful of salt. Slightly beat the of four eggs. Cut enough citron into small pieces to make half a cupful and eth enough candied lemon and orange peel to make one-fourth cupful of each. Mix the frult together and dredge it with a lit- tle of the flour. Cream together two- thirds cupful of butter and one and one-half cupfuls of sugar, then beat in the egg yolk. Add part of one cupful of milk, then some of the flour nyixture and alternate until both are used. Add the fruit, beat the batter well, then pour it into a greased and floured loaf tin and bake it slowly in a moderate oven. An orange-flavored frosting made yel- low with egg yolk makes a good frost- ing for this delicious cake, or if you wish a darker effect use chocolate frost- ‘White Fruit Cake. ‘To make this, use the same materials and the same amounts as described above for yellow fruit cake, except that you must use the stiffiy beaten egg whites instead of the egg yolks, and in place of the lemon and orange peel use one-third cupful each of chopped candied cherries, candied pineapple and blanched almonds. Frost this cake with white lro::ln:l. ‘hlndmbe(o;e l‘t' is bardd sprinkle chopped citron an candied cherries. Cold Cooked Fish May Be Made BY SALLY MONROE. Some women seem to think that the only thing to do with left-over fish is to feed it to the cat or throw it away. In reality, there are many delicious dishes to be prepared with left-over fish, It goes without saying that the fish must be sweet and fresh, but it is sure to be that the second day if it is fit to eat the first day. g suggestions for pre- T &5 o, e Lo sort of cool 3 “‘é&‘n‘nne{l fllh—-la‘::dover cold fish, re- moving skin and bones and bre into small flakes. Season with salt a pepper_and turn into shallow baking dish. Cover with white sauce and = kle with fine bread crumbs and butter t into the oven to brown. .'n"l"h;,‘l mext is a combination of left- over fish and macaroni, 3 Scalloped fish and macaroni—Mix to- gether one cup-cold cooked fish pulled repeat it occasionally until my little [ tomato one cup cold cooked small pleces, and salt -and and then brown without the cover. “Then comes a recipe combining pota- toes with cooked fish. Creamed codfish and potatoes—For & cup and a half of flaked cooked fish you 'lflneedlg:lndnhuloldmdwld le boiler with milk to cover. = with salt and pepper and cook for about half an nour. mainstay for luncheon and is really de- )lcdloux‘ mmved wtth a good lettuce or endive E Pish pudding—Shred any cold fish, add one ounce of butter and let it stand over a low fire till the fish is warmed salt and cayenne. Mix, put in a greased baking dish and bake Inpyheoven for 30 minutes. . Fish au gratin is equally nourishing and delicious. Pish au gratin—Three pounds fish, two cups sauce, one-half cup cracker crumbs, two tabl butter, one- Into Left-Overs half teas) salt, one-fourth teaspoon pepper, few grains of cayenne, one- fourth teaspoon celery salt, two table- ns chopped parsley. The fish should be free from skin and bone and broken into little flakes. Melt the but- ter and combine with cracker crumbs. Butter a baking dish and place alter- nate layers of fish and cracker crumbs, moisten with sauce and sprinkle with seasonings, sprinkle buttereG crumbs over the top and bake in a quick oven for 10 or 15 minutes. Pish patties may be served either as a Juncheon matnstay or as a dinner entree. Fish patties—Break cold fish in pleces and put it into a bowl with two potatoes mashed smoothly. Cut out some rounds of pastry with a tufibler, two for each patty. Mix up the fish and potatoes with one whole egg, a little parsley and pepper. Put a plece of mixture on .one round of the paste, just wet the .extreme edge of the paste, cover with a second round, press them well down at the edge, put them on a baking tin and bake for 20 min- utes in a moderately hot oven. croquettes, too, may be served as a good addition to either lunch or croquettes—Four cups of mash- ed potatoes, three cups ofmbolled fish, a little butter, two well beaten s, fat for . Mince the fish finely and add potatoes and butter, maxing all well together. Add the eggs, mix them in thoroughly, and drop the mix- ture by spoonfuls into hot lard. Fry until erisp and brown. Fish custard—Make a custard- of eggs, milk, flour and butter, allowing four eggs to one (?lllfl of milk which has been slightly thickened with flour, Have some bolled cod freed from bones and chopped up fine. Stir it into the custard, season with salt and pepper and steam in a covered mould for two hours, Serve with Hollandaise sauce. "Amon' this week’s interesting querles “How do you make sauce tartare? I want the kind to serve with fried fish.” ~—Marion H. J. This is the wnfy to make sauce tar- tare: To a cup of mayonnaise add two fine, one olives, one gherkin chopped tablespoon of ca) and ons epsoon of parsley chnpl;’:fl“ fine, e Home in Good Taste BY SARA HILAND. Every well designed house has a fire- place, and every “well behaved” fire- place should have a screen. Aside from the utilitarian purpose, the screen may lend a decorative touch to the room. In the illustration is shown a fire screen which would be in keeping with a room furnished in good taste, for it is conservative in design, faithful as to detail, and offers an opportunity to display fine needlework. After one has spent many, many hours at the delight- ful and fascinating task of making a plece of needle-point tapestry, the next thing is to find an appropriate setting for it. Some feel that a footstool is ideal for needle-point tapestry, while others feel that in such a place it would receive too much wear and would be so dam- aged that it would lose its original beauty. Could you, then, think of any more worthy place for a piece of work of this kind than a fire screen? Here it is framed and given prominence and also protection, while it lends beauty and usefulness to the room. (Copyright, 1929.) Abundance of MENU FOR A DAY. BREAKFAST. Baked Apples. Dry Cereal with Cream. Bacon Omelete. Popovers. Coffee. LUNCHEON. Welsh Rarebit, Toasted Crackers, Apple and Celery Salad. Sugar Cookies. Tea, DINNER. Cream of Corn Soup. Pickled Peaches. Celery. Broiled Ham, Ralsin Sauce, French Pried Potatoes. Brussels Sprouts. Endive Salad, Russian Dressing. Hot Mince Pie. Cheese. Coftee. POPOVERS. One egg, one cup sweet milk, cup flour, a little salt. Beat five m&uws by the clack. Hlvedy:!\ll; iron gem ready, very l?on mmn .mc’z'?x‘:fmum. Fill the pans only half full. APPLE-CELERY SALAD. Mix equal parts of apple, sliced and cut in small pieces, and cel- ery, washed, scraped and cut in small pleces, with mayonnaise dressing. Garnish with celery tips and sections of bright red apple. BRUSSELS SPROUTS. Pick over and remove wilted outside leaves from one quart Brussels sprouts. Cook in boiling salted. water from 20 to 30 min- utes. Drain and reheat in one cup white sauce. Anchovy Appetizers. . On small toasted rounds of bread spread a thin coating of mayonnaise dressing. Add a thin slice of tomato. In the center of each put a little mayonnaise and a plain anchovy or anchovy stuffed with caper. Arrange around the anchovy narrow strips of plain olive. Fruit Seen In Washington’s Markets With Thanksgiving over and the festivities ended the housewife once more may gratify her wish to rest and recuperate from the, variably some left- overs. But even with this tempo- 4 rary peace of mind, the ~problem of feeding the mem- f| bers of her brood continues to ha- rass her. = The average hus- band knows lttle of his wife's anxiety to prepare appetiz- ing dishes and certainly growing chil- dren are too young to appreciate the mother’s efforts to give them the nourishing food so necessary to their health. Children are frequently “pickier” than their elders. Not all small chil- dren are hardy eaters and it requires argument sometimes to compel them to properly eat the food set before them. They are inclined to favor sweets rather than more substantial foods. Then, too, they have the “munch- ing” habit, the desire to eat between meals. There is often a mad rush for the pantry after school. Bread and jam tempt them to eat too much. Fruits, however, are always good for them and a wise mother will have a variety on hand. At present she will find an abundance of fruit in the stores and shops. Although the buying over Thanks- glving is heavy there is always some- thing to be had the day after. The prices in practically every line remain about the same, Strawberries may be had at a price rather out of reach of the average con- sumer. They are selling for $1.25 a quart. Apples of the cooking variety, 3 pounds for 25 cents; bananas, 25 cents a dozen; pears, 5 cents each; small size grapefruit, 3 for a quarter; large size, 10 cents aplece; large Florida oranges, 50 cents a dozen; small size, 25 cents a dozen; grapes, 10 and 15 cents & pound; honeydew melons, 35 to 75 cents each; casaba melons, 75 cents aplece; lemons, 40 cents a dozen. Among the vegetables on display are South Carolina peas, 35 cents a pound; Southern cucumbers, 10 cents each; celery, 10 cents a stalk; spinach, 10 cents & pound or 3 pounds for a quar- ter; squash, 15 cents a pound, turnips, 5 cents a pound, lettuce, 10 to 15 ts & head; sweet potatoes, 8 cents a pound; white potatoes, 4 cents a pound; car- rTots, 2 bunches for 15 cents; slaw cab- bage, 5 to 15 cents a head; green cab- bage, 10 cents a head; onions, 5 cents a pound; home-grown tomatoes, 15 cents a pound; California tomatoes, 25 cents a pound: California asparagus, 55 cents to $1 a bunch; eggplant, 15 to 25 cents aplece; string beans, 30 cents a pound; kale, 8 cents a pound; beets, 10 cents a bunch; broccoli, 25 cents a bunch; Cuba | ¥ lima beans, $1.25 a quart. The vege- tables are of excellent quality. There are still some turkeys to be at varying prices and housewives found that there was no dearth of them. ‘There seem to be plenty of chickens at the usual Eflm, namely around 32 cents a Dairy products maintain a level, eggs bringing 65 to 75 cents a dozen for the best, and butter 60 to 65 cents a pound; American cl , 40 cents liwmd. imported, 70 cents to $1 - b pount 1 Meats are about the same. lowing are the prices generally asked: Leg of lamb, 45 cents a pound; loin lamb 60 fJ round steak, 50 to 55 cents; sirloin, 55 cents; chuck roast, 35 cents; calves' liver, 80 cents. According to the dealers there is no f;‘omlu of a change in price soon. Buy- is as active as usual this time of the year. Washington continues to de- pend to a great extent upon out-of-town shipments, with Florida and California leading. Notwithstanding the distance many of our products must travel the quality is not impaired in the slightest degree apparently. Light Refreshments in Order At Formal Entertainments| There s no better time of year to con- sider formal occasions than at this sea- son. ving is over and Winter has commenced, which means the open- ing of the season for many formal functions. These affairs may be divided into three classes—afternoon receptions or teas, luncheons or dinners, and last but not least the evening parties of onc type and another. As these affairs are for pleasure, the refreshments should be of the kind that will be gcod to look at, taste good and do the least harm because eaten be- tween meals. In other words, the re- freshments should be light. Afternoon receptions and evening parties will require fancy sandwiches and cakes, besides salads for the eve- ning parties. Sandwiches may be made the day be- fore they are needed; if placed in a slightly dampened cloth and put away in a bread or cake tin. It is much easler to make a quantity of sandwiches if all utensils are ready and fillings pre- pared before the bread is cut. A sharp bread knife for cutting the slices of bread and a small spatula for spreading fillings should be at hand. Butter should be creamed soft for spreading. If possible, sandwich leaves should be used. It will expedite the making of the sandwiches if the loaf is cut in slices lengthwise instead of across the small end. These larger slices make 1t possible to cut in various shapes with- out much waste. Mosaic Sandwiches Appeal. Mosaic sandwiches are unusual and attractive. Use both white and graham or whole wheat bread. Cut in slices and spread with creamed butter. Place a dark slice on a white slice of bread. Alternate until you have half enough sandwiches made. Then place a white bread slice on a dark slice and repeat until the other half of the sandwiches are done. Put these two piles, with a light weight upon them, in a cool place until the butter has set or is firm. When butter is firm cut each pile in three 115~ inch slices. Spread these with butter and put together in such a way that a white block will alternate with a dark one. Place again in a cool place under a light weight and when butter has ?ecome firm cut in thin slices for serv- ing. The Windsor sandwich is a little more substantial. The mlln, is of chopped ham and chicken, equal parts, seasoned with salt and paprika and moistened with thick cream. A delicious sandwich for afternoon service has a_fruit filling. by putting dnd candied ginger figs A through the food ehopper and then into & double boiler in which a little water lm{ulemon ju;c; m"de been placed. Cook until a made, then buttered bread. s A nut sandwich is called a Noisette sandwich and has nut meats from Eng- lish walnuts or pecans cut up fine and :flxed with_orange ;nw-‘r:m!lde. spread n bread. This sandwic! - nished with haif & nut meat. o A very delicate orange sandwich is made froth grated orange peel mixed with thick cream and spread between slices of white bread. These may be gasnished with a tiny bit of choppesd parsley and & plece of a secifon of oral nge. All sandwiches should be served on a flat plate on which a doily laid and the plled too higl Not Much Frosting. There will be small cakes to serve at a formal tea. Those with little frost- ing are more appetizing with tea. Many lessons have been learned from the people from foreign countries and man%:wre may be learned in tea cake making. The finest fancy cakes that we see in this country are usually made by peo- ple who have learned the art either in their home country across the seas or from a person who has lived there. It's not hard to imitate their cleverness. There should be on hand a spice box containing an assortment of spices, raisins, currants, for green leaves or stems, some small candies of different colors, and some nut meats. Nut pastry sticks are made by out pastry one-third inch thick an cutting it in strips five inches long by one wide. A pastry jagger or wheel is nice to use for this. Bake in hot oven until light brown. Remove from oven, cool slightly, and brush over with egg white. Sprinkle generously with chop- ped nuts and return to oven for two minutes. i For Swedish tea circles roll out pastry one-third inch in thickness and spread thickly with chopped blanched almonds, mixed with half as much sugar as nuts. Pat and roll to one-eighth inch in thickness, and cut with fancy cutter or in fancy shapes. Bake in hot oven. Tartlets Look Well. Polish tartlets are a little more fancy. They are made f thin and cutting it in two-and half- inch Tn Wet the corners, fold to- ward the centers and bake until light brown. When cool fili with quince /marmalade or currant jelly, h!lndwu:hc! shouid not be FOOD PAGE. HISTORIC WHOOPEE-MAKERS Hook, the Novelist, Made Life Exciting by Practical Jokes and Hoaxes. BY J. P. GLASS. “BEFORE THE UNSUSPICIOUS DRIVER COULD GET DOWN SET, HE OPENED THE ‘Theodore Hook, English novelist, dramatist and wit—in his day he was regarded in London as the greatest of moderns wits—had a perfect passion for practical jokes and hoaxes, He seldom took life seriously. He filled it with a mad routine of pleasure and extrava- gance. Hook, indeed, robbed for fun. It is sald of him that he was proficient enough to have made a firstclass cracksman. As a result of his whimsical thefts :fill‘:flmh- <) enouugh door knockers, bell , barber s and shop signs to Bl & museam. He once spent two weeks trying to abstract by lassoing a golden eagle above a shop window. A friend with similar tendencies had confessed that he had tried in vain to obtain it. After two weeks Hook invited the other to dinner. On lifting the cover had|and has been | & by rolling pastry out b of what should have been a joint, or a fowl, the golden eagle was revealed suitably garnished. Another feat was to steal a life-sized wooden figure of a Highlander from the front.of a tobacconist's shop. Hook one night threw a long cloak over it, gave it l:lt and hafled a passing hackney coac] Before the unsuspicious driver could get down from his seat he opened the door and pushed in the Highlander. friend—very respectable, but also very drunk,” he whispered. And thus he succeeded in getting his prize off to his museum. a /s FROM "HIS DOOR AND PUSHED IN THE HIGHLANDER. ‘Taking a ride in a hackney coach, he had no money to pay his fare. He told the jehu to drive to the address of an eminent surgeon and knock violently on the door. The minute it was opened Hook rushed in, asked in agitation to see the doctor and told that individual his wife needed his attentions at once. “I'll order my carriage,” said the sur- geon. “No.” sald Hook, “I have a coach at the door obeyed. The address given by Hook was that of a spinster ac- quaintance. While the surgeon argued with her Hook quietly disappeared. Once at a dinner Hook, as toastmas- ter, was given the names of those to whom toasts should be proposed. He ‘was still thirsty when the list was ex- hausted and, as if reading from the paper, kept on proposing other toasts, including every nobody in the place. Next he included the walters and then the cook. By which time, of course, every one was completely drunk. We get a merry picture of a dinner at which Hook, John Lockhart, the Scottish writer, and Samuel Taylor Coleridge, the poet, were among the guests. Far gone in drink, they amused themselves with breaking the wine glasses by throwing knives and forks at them. The glasses were too small; the diners wanted to drink their port from tumblers. Heading all the gayety was Hook, improvising a song which satirized suc- cessively every person present. He was a master at improvization. (Copyright, 1929.) [ OUR CHILDREN BY ANGELO PATRI The Wrong Way. Dicky rushed home at the noon re- cess. Not that he ever did the 10 blocks 1y, he was a very fast mov- ing lad, but this day he traveled much faster. He clattered into the house, leaving the door wide open behind him. :’l:m hhx::ed beside his mou‘);r with a -bang. » mother, what you do think? 4 “Dick, for pity's sake. Close the door. Mercy me. Are you deaf or do think everybody else is? How many times have I told you to come in quietly?” .’!{il;'n“tt l,;loom, I've been—" “Is W you looked in school? our hair like a bee's nest? Your hands like a coal heaver’ Tie under your ear? Smudges all over your face? Go tidy yourself and—" ‘But mother, I'm the—" “Lower your voice. Nobody shouts like that but some ignorant underbred creature who never had—" “‘Gee, » 1 never thought that ‘First make yourself . Then down to lunch. ‘It's Mdn(weold. Hi s - You can tell me all about it after- like i SheNignt e flfi steagly | I'd be the— Last nite I was sippose to of been asleep long ago and I was sitting on my bed not undressed reeding the mext to the last chapter of Paul Peppy Among the Bandits, and all of a sudden my door opened and pop stuck his hed in, saying, Well for Peet sake, I thawt there was a lite in here but I couldent bleeve my eyes. Well G. wizz, pop, there a fearse knott }n:dygmhumflluntmumcm Well, well, and I sippose your reeding a little pamflet intitled Knotts in Shoe- laces and Their Remedy, pop sed. Am I rite? he sed, and I sed, No sir, but G wizzickers my mind was so exhawsted trying to get the knott out I thawt I better reed and rest it a little. Quite rite, be sure never to overwerk your mind, you not used to it, pcp sed. ‘Why the dooce dident you come down and ask your mother or me to take the knott out if you were suffering such ;xor.n‘l:s of mental and fizzical exertion? e Well, goeb, 1 dont like to be bothering all a time, I le , . true, I forgot for a moment how unsel you were, pop sed. Heres your mother, he sed. . to him like som social occas! ion. It-seems he is having considerable trubble with an impediment in his shoelace, sed, and ma sed, Such fid- dlesticks, let me see it. And I held out my foot and she did 2 little things with her fingers and the knott came undid, ma saying, There, does that look like trubble. I declare, wixmi'e“dm Potts, your werse than he is, e sed. I sippcee your rite, I represent the ble public, pop sed. But bleeve me represent the aven angel if that young fellow izzent in in total dark- ness within 5 minutes, he sed. ‘Wich I was. JOLLY POLLY A Lesson in English. BY JOSEPH J. FRISCH. "I REALIZE TRAT MY GRAVING HAIR 15 NOT A STIGMA ON MV CHARACTER, NEVERTHELESS | HAVE YO HAVE (T MONG THE GOLD-DIGGE! CATHRYN'S CATTY RETORT. “I must have it dyed” is the correct form, not, “I have to have it dyed.” Stigma (STIG-ms) means a mark of ' ; & token of disgrace; a blot on one’s name, & brand made with » ™ mother remembered that he had wanted to tell her something. “What was it “Yes, it was. Tell me what you were S°'5% washy ‘anything much, “It wasn't an; g much, really, I am head boy at the school and yl.hcy selected me to go to Washington to rep- resent the boys at the convention. But I'm not going.” “Why, Dicky. I never thought— Why of course you'll go. It's a great honor. - You'll have to have your hair cut and your nails trimmed at the beauty parlor. I'll have to go right down town and get you some new clothes. Why didn't you say some- thing?" & rather not go. I'm afraid I couldn’t do it right. I'd do something wrong and feel silly. No. I'm going to tell them I can't go. That's what nagging does. When parents and teachers center their power on unessential detalls, when they ham- mer & child until he feels himseif thor- oughly unfit, when they cannot see a button out of line without speaking about it, when they check growth in order to make themselves feel com- fortable, they lay the foundations of failure and they shut the door of the child’s heart against them forever. Why can’t we let children alone? (Copyright, 1929.) “I almost forgot my good deed for today, an’ then that tough kid dared met to hit him an’ I didn’t do it.” Abundant Juice Refreshing Flavor olesome and Delicious These essentials combine to make ATWOOD GRAPEFRUIT The Ideal Table Luxury LOOK FOR THE NAME Wholesale Distributor W. Chas. Heitmuller Co. 923 B Street N.W. Fit for a King Makes every meal & banquet. Imparts an uncommonly fine vor to steaks, Oriental flavor. Buy it at your grocer’s ipe book gyt Our 7oy e for