Evening Star Newspaper, December 13, 1929, Page 58

-~ rFOOD PAGE., THE EVENING STAR, WASHINGTON, D. C., FKFRIDAY, DECEMBER 13, 1929. POOD PAGE. PERSONAL HEALTH SERVICE BY WILLIAM BRADY, M. D. Friend in Time of Need Only BY LYDIA LE BARON WALKER. food materials. But just the same it is . T Business Girl's Lunch. most_fattening, too. Besides that, it is Home life, more perhaps than any g r business girl—what I mean tflendzhl&m g0 to the rescue of some- other, is dependent upon friendships for tress. one in Often people do dts richest values. Yet often it is the case that unless there is some emer- gency which requires one to be the SOMETIMES A NEED IS JUST FOR CONGENIAL COMPANIONSHIP. *friend in need,” that side of life is neglected as unimj nt. ‘Without raging the good quali- ties of being “a friend in need” one can say that being a friend without need is 'an even happier state of affairs. It ‘does not take any great degree of WINTER BY D. C. PEATTIE. I like to think of the holly trees that grow in the Mall, for though they must constitute a standing temptation at this time of year to every one, from small boys to the passing millionaire, not one sprig is ever broken off. Thousands and thousands of people see them every day, deliciously green, in this, the gray sea- son, and loaded with tens of thousands of jocund berries that seem fairly to in- vite the hand. But I have never seen anybody steal the smallest spray of this holly. I have examined the branches within reach and have not| found, even, any evidence of broken twigs of long ago. 1f you ere skeptical, you may attrib- ute this to the fact that the police might soon be on your back should you attempt to steal from the public treas- ury of beauty. But I reject this view on two counts—first, because if you ‘were a hardened thief, you could, I sup- pose, rob the trees without retribution; and secondly, because I have an abid- ing faith in the honesty and civic pride of Washington people, and do not be- lieve that many people could derive much Christmas cheer and good will from something they had stolen. ‘We all know that holly can be come by honestly in the nearest market. At least, you can buy it honmestly. It is another question whether it was come by_honestly. Bith city and country people have a common failing when it comes to wild holly trees, even as they suppose thdt ‘wild flowers, blueberries, bittersweet be- long to nobody. All the land belongs to somebody, and I marvel with what un- troubled consciences folk drive out in the country with an ax in their cars, and cut down holly, pine, mistletoe, bit- tersweet, ground-ivy and the like—peo- ple who wouldn't touch a penny that wasn't theirs. Possibly the farmer doesn’t care if ‘you hack his whole holly tree to pieces; more probably he does, however, He may have been intending to sell it him- self, which is quite within his rights. He may even want it to decorate his own house. You can quickly ascertain whether or not he cares, for the mere trouble of asking him. ‘The Wild Flower Preservation Soci- ety, every year at this time, makes a “drive” to spare the holly. Its officers foresee a time when holly will be ren- dered practically extinct. On the other hand, artificial holly satisfies nobody, and use of last year's wreaths with a little shellac on them is a fine idea that very few people follow. MENU FOR A DAY. BREAKFAST. Orange Juice ‘Wheat Cereal with Cream Broiled Bacon Potato Biscuits Coffee. LUNCHEON. Macaroni Custard Mashed Potato Graham Bread Ginger Brelg‘.) l?‘lthped Cream ee. DINNER. Oxtail Soup Fried Pork Chops, Apple Sauce Julian Potatoes Creamed Cabbage Raw Carrot Salad Suet Pudding Coffee. POTATO BISCUITS. Peel, boil and mash two good- sized white potatoes. Mix three cups bread flour with three rounded teaspoonfuls of baking powder and one teaspoonful of salt, then sift three times. Add the potatoes to the flour mixture, rub in one-fourth cup of shorten- ing, and when of the appearance of fine meal moisten with one cup of milk, to which one beaten egg has been added. Put on a floured board, pat into a half-inch sheet, cut into rounds and bake about 20 minutes in a hot oven. MACARONI CUSTARD. Put into baking dish about one and one-half cups of cooked macaronl. Four over with a cus- tard made with two eggs, one pint of milk, one-half cup of sugar. This is improved by putting a layer of raisins and pieces of but- ter over the macaroni before add- ing the custard. Favor to taste and bake till firm. BUET PUDDING. Mix one and one-half cups finely chopped suet with one cup currants, one cup raisins, one cup thick sour milk, one cup brown sugar and one-half cup molasses. Sift three cups pastry flour with one-half teaspoonsful salt and one teaspoonful each of cinna- mon, cloves, allspice and soda. Combine the two mixtures, beat hard, turn into buttered molds, steam about three hours and serve with lemon sauce. much for strangers. But to sustain a friendship without having one's sense of duty appealed to is & much higher state of friendship. The spontaneous and wholesome de- sire for congenial companionship is the core of friendship. A lot of people would call an ambulance, or take us into the nearest house in case of an accident, but it takes a genuine gift for friendship to do the lesser thing—such as_anticipating little wants. Loneliness is one of these needs. It may hurt more than the actual attack of tonsilitis that brings demonstrations of friendship from many sides. Not that we should admit such attentions only in the moment of need. We are depriving our self as well as others when we confine our expression of i‘mendship to the loss joyful “needy” moments. A lot of laughter is never | heard because the people whose spirits are mutually lightened when they are together let other things interfere with such opportunities for merriment. (Copyright, 1920 DAILY DIET RECIPE PASTEL CUP CAKES. Shortening, one-third cupful; sugar, one cupful; eggs, tw sifted cake flour, one and three- fourths cupfuls; baking powder, two and one-half teaspoonfuls; salt, one-fourth teaspoonful; milk, two-thirds cupful; vanilla or almond flavor, one teaspoontul. MAKES ABOUT 28 SMALL CAKES. Cream shortening, add sugar, & tablespoonful at a time, beating 5 minutes in all or until light and fluffy; then add egg yolks and beat until thoroughly mixed. Sift together flour, baking powder and salt and add to first mixture alternately with milk. Add flavoring. Add egg whites beaten stiff, turn into small muffin Wns or paper baking cups and bake 10 minutes in a moderate oven— at about 350 degrees F.—then in- crease heat to 375 degrees and bake about 10 or 15 minutes longer. Frost and decorate in colors. DIET NOTE. Recipe furnishes protein, starch, sugar, some fat. Lime and iron resent, but the vitamins have geen damaged by the action of the baking powder. Recipe can be eaten in moderation by normal atults of average or underweight. Home in Good Taste BY SARA HILAND. In the illustration are shown quaintly patterned wallpaper (at the left) and striped percale. These two may be com- bined to create a very delightful bed room. One scheme which might be worked out for a little girl's room would have woodwork finished in hydrangea blue. The walls, treated with this paper, would have a shell pink background and a design in which hydrangea blue pre- dominated. The glass curtains might be of shell pink point d'esprit, finished with plain hems and tucks parallel to the bottom Preparations for Holiday Feast on Preceding Day Here Are Various Suggestions That Will Prove Helpful When You Are Preparing the Christmas Dinner. A dinner is more dependent upon excellence of food, an attractively laid table, and the ease and comfort of service than upon an else, Most of the preparations for the Christmas dinner may be made the day before. The turkey may be prepared ready for roasting, and most of the vegetables made ready for cooking, and pies, cakes, hem, these curtains to reach to the sill. The ‘overdraperies could be made of the striped percale in blue to match the woodwork, and finished with pleated Tuffles of sgmk chintz (plain). ‘These draperies should reach to the floor. The bedspread may be of the same combina- tion of materials as the draperies. Yellow ground paper and green per- cale, green ground paper and lavender or yellow percale, and blue ground paper with rose or lavender percale are other combinations which make charm- ing rooms. P A Christmas Cake Four cupfuls flour, one and one- fourth cupfuls butter, one cupful sugar, two ounces of ground almonds, one and one-fourth unds currants, one-half pounud raisins, one-half pound mixed peel, one level teaspoonful spice, one dessertspoonful of caramel coloring, four eggs, one level teaspoonful baking soda, one large teaspoonful of vinegar and one tablespoonful grape juice. Beat the butter till it is soft"and creamy, add the sugar, and beat again for a few minutes. Sir in the flour a little at a time, mixing it well. Add the currants (they must be clean and dry), | to | the raisins, stoned and cut in quarters (or seedless raisins may be used), the | peel finely sliced, the ground almonds, spice, coloring and sods. Mix these dry ingredients very thor- oughly, then beat in the well whipped eggs, the grape juice, and finally the vinegar. Beat until thoroughly mixed, then turn the mixture into a tin lined with three thicknesses of waxed paper. Place in a hot oven, decrease the heat to moderate after about 10 minutes. It will take three to four hours to bake. Cover with greased paper when it is brown enough, insert a warm skewer in the center to test when done. If done, the skewer will come out quite clean. Cool on a cake cooler. Store in a tin when cold. or other cesserts may be made before- hand so that the only actual cooking to be dore on Christmas day will be the roasting of the turkey or other meat and the cooking of the vegetables. It is a good plan to prepare as much as possible ahead of time because on Christmas morning of all times in the year there are distractions of all kinds, especially the excitement of receiving and presenting gifts, usually resulting in a late breakfast which interferes with the early plans for preparing the Christmas dinner. Mayonnaise dressing may be made the day before, also st for soup, filling for cake and cranberry jelly or puree. Squash may be prepared for baking, croquettes for frying, caulifiower may be cooked and sauce made, sweet po- tatoes may be parboiled and sliced and stuffing made for turkey. Prepare cel- ery, lettuce and radishes and leave them in the refrigerator to crisp. Christmas morning finish cooking the sweet pota- toes, most of which may be done in the oven. Reheat the squash, finish the soup and leave it on top of the oven to keep hot. Reheat in a double boiler the sauce for the caulifiower, add the cauliffower and leave on hot oven until serving time, and fry croquettes. Christmas morning you may give a few extra touches to the celery. Along with the hearts and the small surround- ing pleces with their tender yellow leaves you can mage use of some of the larger central stalks if you curl them. Wash thoroughly with a brush and cut the larger tender pieces into the desired lengths. Slash the smaller cut ends about an inch in. One or two cuts are enough. Chill in ice water for about three hours and the ends will curl back. Dry on a cloth and roll in a cloth, then put in the ref: itor next to the ice until ready to serve. The celery hearts should be treated the same way except no slashing is needed. Table Decorations. If a floral plece is used, place it in the center of the table. An artificial centerpiece may be used with fancy paper nut cups or plate favors to carry out the holiday idea. Candles may be used at an evening dinner, but should not be used at a noon meal. In well-managed family service, if there is no maid, the hostess or mother may assign duties to older children in the family so that she may give her personal attention to guests and to the younger children of the family. At the informal or home dinner salads may be attractively arranged on large contain- ers and passed at the table, or they may be served on individual plates by the hostess and then passed. If served as individual salads, they may be placed be:to;e thehdlnner is Lr;nnuullaud, dgena- serts, such as pastry, cold pudding, fruits and cake may be plloef on the table before the hostess’ cover, on a a_cart, or on the buffet. Frozen or ced desserts may be brought in on a tray, which may be placed on a tea cart or on the buffet. The dessert is then passed to each guest by the hostess. Christmas Appetizers. ‘The following canapes will add to the table decorations as well as being good appetizers: Cut some stale bread into quarter- inch slices, then cut into fancy sha; with cooky cutters in the form of bells, Christmas trees, wreaths, stars and other forms. Toast the pieces on one side, then spread the other side with butter and any one of the follawing ::mbmnatlum, lepending upon the cut- TS used: 1. Chop stuffed olives, or a com- bination of chopped stuffed olives with chopped green olives. “:.p' Cr:m; che‘;se d;cnnhed with thin of pimento and green T or Sliced stufted Gl e 3. Ml&\'mnlue sprinkled with whites and yol of hard-cooked eggs through a ricer. 4. Sweet pickle relish dotted with tiny pieces of pimento. Christmas Cocktail.—Chill together sections of grapefruit, white grapes which have been seeded and skinned, and pineapple cubes. Place in cocktail glasses and pour over the fruit the juice, which has been colored red with vege- table coloring. Decorate the top with green cherries. Jellied Cranberry Puree.—Over four cupfuls of washed cranberries pour two cupfuls of boiling water and simmer for twenty minutes. Rub through a sieve and measure the puree. Bring the liquid to a boil again, add the same amount of Tun “to the bo! sugar and stir until it is dissolved. Pour into cups, and when the jelly begins to set drop into each mold three green cherries. Serve cold, unmolded, with sliced green cherries on each portion. Cranberry Ice—This is made by cook- ing one quart of cranberries with one pint of water until the berries are soft. Strain and add one pound of sugar and the juice of one orange and one lemon. Freeze in a freezer as you would any kind of ice, or let stand in the tray of an iceless refrigerator until nearly frozen, then remove to a bowl, beat thoroughly with a whirling beater and replace in the tray until frozen the right consistency, which will require about fifteen minutes. This may be served in tall sherbet glasses as an accompani- ment to the turkey or meat course, or as a dessert. This amount serves eight persons. Stuffings and Forcemeat. Sage Stuffing—For an average sized turkey a pint of stale bread crumbs will be sufficlent. Moisten them with a little hot water, add two tablespoonfuls of butter, one or two chopped onlons, a teaspoonful of salt, half a teaspoonful of black pepper and some sage and mixed sweet herbs. Mix thoroughly. Oyster Dressing.—To-one pint of bread crumbs add a quarter of a pound of butter, rubbing it in thoroughly. Sea- son to taste with salt, black pepper and celery salt, and add 12 or 15 freshly opened oysters. 1If there is enough oyster liquor to moisten the bread, do not add any water. If necessary, how- ever, a little hot water may be added, but _just as little as possible. Chestnut Stuffing.—If you would like to stuff the turkey with chestnuts, se- lect about two-thLirds as many sound chestnuts as you think it will take to fill the turkey. Gaslt each one of the chestnuts to keep them from bursting, and cook them in rapidly bolling salted water until they are soft. Drain tlem, and then when they are dry peel off the inner as well as the outer skin. Look them over with great care and discard any defective ones. Put the good ones in a chopping bowl with about half their quantity of stale bread that has previously been soaked in hot water, one small onion or half a large one that has already been chopped and browned in butter, and if desired about half an ounce of cooked lean ham. In any case, add the turkey liver and chop the mixture fine, seasoning to taste with mixed sweet herbs, parsley, pepper and salt. Mix thoroughly, bind with a raw egg and stuff the turkey. ‘Turkey Forcement.—Chop one-fourth pound of suet with one-fourth pound of ham. Add five or six ounces of bread crumbs, two teaspoonfuls of chopped parsley and a seasoning of salt, pepper and nutmeg. Bind with two beaten eggs and stuff the loose breast with the forcemeat. Christmas Desserts. Holiday Pie.—This is similar to mince ple, but not as rich. For the filling mix one pound of chopped apples with one pound of chopped seedless raisins, one pound of chopped currants and one pound of brown sugar. To every pound of this mixture add the juice and grated rind of one lemon, half a teaspoonful of mixed spice and a very little finely chopped lemon peel. The peel may be omitted if*a lighter filling is desired. Mix all together and prepare a flaky pastry for covering. Cranberry Pie—To secure a flaky, attractive cranberry pie, bake the shel first and make a thick cranberry sauce ahead of time so that it will be cool when it is poured into the shell. Cook one pint of cranberries without adding water, stirring them at first until the skins burst. Then add one cupful of sugar and cook until the berries are soft. If desired, add one cupful of chopped seedless raisins for variety. Pour the cool, thick sauce into shell and place strips of pastry in tice fashion across the top. Bake until a delicate brown. Cocoa Delight. —Mix two tablespoon- fuls of cocoa with three tablespoonfuls of sugar and a pinch of salt. Moisten with a little milk to make a paste. Add to two :u’rmls of warm milk and heat ing point. Remove the mix- ture from the fire and add one table- spoonful of granulated gelatin which has previously been soaked in half a cupful of cold water. Add one teaspoon- ful of vanilla and mix well. Pour into molds and place in the refrigerator until congealed. Serve with whipped cream. Delicious Dessert.—Bake a sponge cake batter in & round pan. When cold, cut out the center. Frost with a green frosting, and while the frosting is still soft arrange marshmallows around the edge. Fill the center of the cake with Stiff cranberry or other red fruit jelly. Press a candied cherry or cranberry in the center of each marshmallow. Serve with whipped cream. Make the Most of Eggs When eggs are high make the most of them. Turn them into a really in- teresting dish. Add something to them make them interesting. Then they have justified their high price. Sardine Eggs—Hard-boiled eggs, salt and pepper, sardines. Boil hard as many Elgl a5 you require, Cut the €ggs in halves and remove the yolks. Scrape and bone one sardine to each €gg, then pound the yolks and sardines | together, adding salt” and a little cay- enne pepper. Fill the cases of the e ;vflfth. ficclx"me 2‘!1 thztmlxmre, smvfn“é le at the tom S 80 that they Tomato Eggs.—A little butter, three tomatoes, two eggs, cayenne, salt, pep- }xr, chopped parsley. Cut the tomatoes n halves, remove the pulp, lay the halves on a greased tin, season each, and put a very small piece of butter in the center. Cover with buttered paper and bake in a moderate oven for about a quarter of an hour. Beat up the eggs, season with cayenne and salt; mix with the tomato pulp, first rubbed through a sleve. Melt half an ounce of butter in a saucepan, add the pulp and eggs, and stir the mixture for a few minutes till set. Fill the halved tomato cases with the egg mixture, and garnish with chopped parsley and powdered yolk of egg. Curried Eggs.—Put six ej into boil- ing water, dnd let them boggsgenbly for 15 to 20 minutes; into another sauce- pan of bolling water put one cup of rice and a good teaspoonful of salt; let this boil (utfl{ur he in two ounces of. butter: push the onion slightly to one side, tilt the pan, and stir one level tablespoonful of flour and the same of curry powder into the fat; mix it to & smooth paste. ‘Take half a pint of water or stock and stir gradually in. You may now turn the gas low and add the other ingredients to simmer together for a quarter of an hour. These ma~ be according to taste, or the con- dition of your larder; one of the nicest results will be obtained bv cutting into small pieces one green apple and two tomatoes; with these put a few raisins, a little lemon juice, pepper and salt. When the eggs are hard boiled pour cold water over them, and then peel and cut‘ 1':;‘ hlllv:n stir 'ihmi' into the curry at e last moment. Empty the rice out into a colander and let l.fi the I don't want to be gloomy, but the mergin’ o' Thanksgivin'’ with Chirstmus looks mighty imminent to me. ’ water run away. Place the curry in the center of a hot dish and bank the rice up all around it. Have the plates nicely heated and serve at once. In- stead of eggs, scraps of cold fish or N to a pale |, When They Are Highest minced meat may be used with equal success. Omelettes.—A good recipe for ome- lettes is the following: y the addi- tion of milk and corn starch a smaller number of eggs than otherwise will be used, and in this recipe the three eggs given will make a sufficient number of omelettes for four persons. One teacup of milk, one teaspoonful of corn starch, three eggs, little finely chopped onion and egmley‘ two table- spoonfuls of minc ham, half tea- spoonful each of salt, pepper and made mustard. Put rather more than half the milk into a small enamel sauce- pan and bring to the boil. Mix the re- mainder into a perfectly smooth paste with one good teaspoonful of corn starch. Stir this into the boiling milk, and continue to stir until it thickens. Then turn the gas rery low, and leave for five minutes; at the end of that time turn it into a large bowl, and allow to cool. Now separate the yolks from the whites of the three eggs, and beat u the yolks in a basin, add to them all the seasonings, and ham, then stir to- gether into the corn starch. Lastly beat up the whites to a stiff froth and lightly stir these in, too. Heat a little fat in small omelette pan and pour in one quarter of the mixture; let it brown lightly, then tilt the pan to one side, run a large knife under the omelette, and turn it over to cook equally under- neath. Serve as quickly as possible. Eggs With Cheese Sauce.—Another ga!‘tlc\fl‘fly pleasing dish, in whick ard-boiled eggs are the chief feature, is eggs with cheese sauce. This is even mt;;e quickly prepared than the fore- going. sauce. First grate up a quarter of a pound | of cheese, then put one and a half ounces of butter into a small enamel saucepan, and when it is hot stir into it one dessertspoonful of flour; mix this to a smooth paste, then add gradually half a pint of milk. Continue to stir until it boils and thickens, now add the cheese and pepper and salt to taste. Leave it on a very, very low gas while ;’ou see to the eggs and bread. The lormer will need only 10 minutes’ cook- ing for this dish; for the latter, cut as many neat squares or circles as yeu are cooking eggs, and fry them a pe brown in boiling fat. Peel the eggs and place one in the center of eac! piece of bread, with a very low wall of rice round the edge. Send the sauce to the table in separate tureen to be ladeled out over the eggs. ‘The average housewife is so busy these days with thoughts of Christmas and gift buying that the additional bur- den of preparing meals is & heavy one. Downtown restau- rants report that § business has been very active, for the shopper, after _a wearisome day, pre fers to drop in for an already pre- pared meal rather than to go home and fret over vict- uals. Of course, those having maids do not have the la- bor associated with such preparations. The holidays rapidly approach- ing are giving wom- en something seri- ous to consider. Many children will return home and families will be reunited, even if for a short time. This means an increased larder and more thought of the table. It means extra expenditures. ‘There is comparatively little change in the cost of the more of less standard- ized products, and in most cases merely a few cents. Among fancy foods this does not obtain, for in the sphere of table luxuries the sky may easily be the limit. There is a tendency to add such delectable articles to a meal, even though it may strain the purse a trifie. Candied fruits are excellent as an oc- casional novelty. The prices vary to such an extent that it is impossible to quote prices. Vegetables on the market are excel- lent, and the prices are rather station- ary. Among the vegetable prices are: Peas, 35 cents a pound; cucumbers, 10 cents each (received from Southern points) ; celery, 10 cents a stalk; spin- ach, 10 cents a pound, or 3 pounds for a quarter; squash, 15 cents a pound; turnips, 5 cents a pound; lettuce, 10 to 15 cents a head; sweet potatoes, 8 cents a pound; white potatoes, 4 cents a pound: carrots, 2 bunches for 15 cents; slaw cabbage, 5 to 15-cents a head; green cabbage, 10 cents a head; onions, 5 cents a pound; tomatoes, 15 to 25 cents a pound; California aspara- Holiday Table Luxuries Promise to Be Abundant gus, 55 cents to $1 a bunch; eggplant, 10 to 25 cents aplece; string beans, 30 cents a pound; kal cents a pound; beets, 10 cents a bunc! roccoli, 25 cents a bunch: lima beans, $1.25 a quart. Many lima beans are being imported from Cuba. This is the profitable season for Southern growers, upon whom the Northern residents must depend for an adequate supply. The traditional holiday pumpkin is selling from 20 to 50 cents and_ cranberries, no less im- rtant as a holiday dish, are bringing rom 25 to 30 cents a pound. Cooking apples, 3 pounds for a quarter; bananas, 25 cents a dozen; pears, 5 cents each; apefruit, 10 cents each; small grape- ruit, 3 for 25 cents; large Florida oranges, 50 cents a dozen; small oranges, 25 cents a dozen; honeydews, 35 to 75 cents each; casabas, 75 cents aplece; lemons, 25 to 40 cents a dozen. Dairy products remain the same, eggs bringing 65 to 75 cents a dozen, and butter 60 to 65 cents & und. Even after the as- sault _on turkeys for Thanksgiving. theuh '1'1‘1, be enoug] g around for Christ- mas, and, so far as .pf,fi."' no change in price. In some stores they were sold for 45 cents dressed cents alive. meats are: Leg of lamb, 45 cents a pound; loin’ lamb chops, 60 _cents; stewing lamb, 20 to 35 cents; shoulder lamb, 35 cents; shoulder chops, 45 cents; veal cutlets, 65 cents; breast of veal, 35 cents; veal chops, 50 cents; shoulder roast of veal, 35 cents; roast loin of pork, 35 cents; pork chops, 40 cents; fresh ham, 30 cents; round steak, 50 to 55 cents; sirloin, 55 cents; por- terhouse steak, 60 to 65 cents; chuck roast, 35 cents; calves’ liver, 80 cents. There are other products too numer- out to mention and the buyer will be amply rewarded by visiting the various stores and markets, sufficlently early to obtain exceptional choices. BY SALLY MONROE. In most parts of. the country styles change as the seasons roll around: It gives every one a larger amount of pleasure to add to the interest in life. It's nature’s way of making life hap- pler and healthier, Great carloads of Winter vegetables and fruits are arriving now in our cities each day. Those who have vegetable cellars have the Winter vegetables packed away in sand, ready to called upon at any time to make the diuy"es menu worthy of being called com- plete. There are turnips. Too bad the tops are not on them, for they make good greens, but that is Summer style. These turnips will be mashed, sliced with drawn butter, cubed with a cream sauce, and sliced as an addition to & beef stew. Beets are in another bin. We will have to forget their tops, too, until next Summer, but cook these beets with as much of the tops on them as possible so that the juice won't escape. They will be sliced with butter on them, or 'chupPed and served very hot with a small amount of vinegar or lemon juice, The left-over ones may be added to hash, which makes the old-fashioned “red petticoat hash” of long ago. When they are scooped out, filled with cottage cheese and served on lettuce with a French salad dressing, one has a salad fit for a king. ‘There are the cabbages all laid out in a row, each one waiting its turn to come upstairs and meet the family in a boiled dinner with corned beef, or be chopped up for salad with a sour-cream dress- ing. This cabbage is good, too, when served in the Swedish way, with each leaf fastened around force meat and sauted in a frying pan. There are so many uses for cabbages that they stand near the head of the list as the house- wife's friend. The squashes brighten up the sea- son’s styles, some green ones, many yel- low ones; all add cheer to a meal. The squash may be .baked, bolled, fried or served in muffiins or soup. The Near East people salt the seeds as nuts are salted, and serve as salted nuts are served at a dinner. It's an art to eat them, for they must be split open and the meat extracted without breaking the shell into pleces. For the stew or to be boiled to TO with a chicken dinner or with a beef- steak, there are the onions. fur- nish flavor to many a dish. Then down in the sand are buried goldy carrots, which bring the sunshine into the coldest, sunless Winter's day. Who can be in style who has not learned to eat them! The Greek women took them to make them beautiful. ‘There were no beauty parlors then, and the color on the Greek girls’ cheeks was there for kxl. In the kitchen closet there are pack- ages whose wrappings add gayness to the shelves. There are prunes from across the country, which all Summer have spent their time in the valley at the foot of the Coast Range, just growing and growing for their Eastern friends. After being gathered from the orchards they have been lald out on racks to dry in the sunshine, that they might carry east all the blessings of their sun-kissed cmmtr{. When prunes are nicely prepared they are excellent. To be used as sauce, they should be placed in & double boiler with enough water added to cover the prunes. These should be cooked overnight or for three or four hours over slow heat. When parboiled for 15 minutes, then taken out and chilled, these prunes age delicious in salad. They may be stuffed with nuts, figs or marshmallows. A California method of preparing them is to roll pleces of bacon around stoned prunes, dip them in flour and fry until bacon is brown. Then add water to the pan and cover. Cook until prunes are soft. Figs_and_dates are verv_stylish in Boil the rice as above, and | while it is cooking make the cheese | Fit for a King Mekes every meal s banquet. Imparts uncommonly fine vor to steaks, fish, soups, gravies and salads. It has the true Oriental flavor. Buyitat your grocer’s Oriental Show-You Co. Our free recipe ook wil b ey Styles Seen in Winter Food As Varied as Those in Dress| be | €nough to start everyone up to date. Winter. These are used in cake fillings, in filled cookies and in salads. These may be pulled and shaped to resemble almost any animal, and placed on four toothpicks, which will delight a child and tempt his :pgeuw Cooked cereals have come back into style at this time of year, including cornmeal in mush or sliced cold and | fried, with jelly or maple sirup. These | are not ail the Winter styles, but! Among this week’s interesting queries are: e: “Please tell me what would be the most festive and appropriate dessert for Christmas dinner.” S. C. B. Plum pudding is probably the most festive of all the Christmas desserts, though mince pie also has historic basis for choice. A sprig of holly thrust in| the top of the pudding adds to the! holiday spirit. “I want something unusual in the ! way of a salad for supper Christmas | night. We are having a big Christmas dinner at 1, and will have a house- | ful for supper—but I want a simple | meal.” . B. G. I think your idea for Christmas sup- per is excellent. You might try a can- dle salad, and serve with it several sandwiches—cream cheese and nut on whole wheat bread, lettuce and may- onnaise on white, for instance. For the candle salad place a ring of canned pineapple on a plate. Enlarge the hole in the middle of the pineapple, so that it will hold half a banana cut cross- wise. Top the banana half with a maraschino cherry to suggest a flame. You see, you have then a candle- stick—the ~ pineapple . slice—with a lighted candle in it. You may be able to make a real flame, by putting a plece of Brazil nut meat at the top of the banana and lighting it. Sometimes it is olly enough to burn. ' A cup of let- tuce leaves containing mayonnaise should be placed beside the candle- stick. Coffee, tea or cocoa would com- plete a very nice meal. Apple Pudding. Mix two cupfuls of soft bread crumbs with two tablespoonfuls of melted but- ter and add one-fourth teaspoonful of nutmeg and one grated lemon rind to half a cuptul of sugar. Butter a baking dish, put in a layer of the crumbs, then & layer of sliced sour apples and sugar, and continue alternating the layers, having crumbs on . If the apples are not juicy, add 1f a cupful of water, and {f not tart enough add the Juice of hal lemon. Bake slowly and serve with cream. My Neighbor Say: Plain_omelets may be baked on waffle irons. Put two table- spoonfuls of omelet mixture into a heated iron and cook about two minutes. utes. Gelatin may be molded in one hour at any season of the year if set in a pan of cracked ice over which rock salt has been scat- tered. In Winter pack the mold in _snow. ‘To prepare with sugar to ing pies, cakes, etc., grate off the thin yellow rind of the oranges, being careful not to get any of the bitter white underneath. Place the ll‘nud rind in a jar, cover it with a thin layer of sugar and seal the jar tight. A]w-{lu hang up brooms. Never allow them to stand on the floor. ATWOOD GRAPEFRUIT ated ora: N Be tised in iator- For Breakfast Luncheon or Dinner is always Refreshing and in Good Taste — whether served to embellish a Bangquet,oras a Breakfast Fruit, Salad or Dessert, Every Day at Home. LOOK FOR THE NAME ‘Wholesale Distributors W. Chas. Heitmuller Co. 923 B Street NW. A regulas is the kind it is easy to look at—re- Tts: p0"1 have just had the pleasure of pay- ing 50 cents for a Blank's special sand- wich which came in three layers, to wit and as follows: Item, a layer of cu- cumber; item, a layer of tomato; and finally a layer of lettuce with a faint but yet discernible trace of bacon smearing the lettuce. I have nothing against vegetables, but as a lunch the sandwich looks so futile, at the price, if I know my vegetables. Perhaps a word or two from you regarding the adequacy of such a lunch for—hum—an executive, would be of interest and value to many readers who are trying to live without working.” I have an uncomfortable feeling that the lady is guying me a bit, but I still maintain that “executives” are people who manage to eke out a living without doing any honest work, and, by jinks, I say they ought to be paid accordingly! The habit of lunching in a cramped little cubbyhole seems to be growing on the white collar population, and I haven't a thing to say against it. Look at that alleged sandwich the business girl describes so painfully. My good- ness, for 50 cents you can get a very good little lunch and one that is fairly well balanced, too! Such an atrocity as the business girl describes would make merely an appetizer for such a lunch as I refer to. In these degenerate days of frenzied reducing manyv misguided people con- sole themselves with the thought that the hasty, inadequate noon lunch will at any rate help them to keep thin, And that's where they make their beef steak, for in fairness to these places we must concede that nearly everything they serve is highly nutritious, more fattening, in fact, than the luncheon one ordinarily selects in a good restau- rant. The quick lunch characteris- tically provides a plethora of carbo- hydrates. InN?w' !:{. b\r 1t from me single syllable inst the delectable carbohydrates. “‘one should be com- pelled to subsist on a single food ma terial, he would be wise to choose a c bohydrate. It is the most essential of a to utter a BEAUTY CHATS For Beauty Culture, I wish you would purchase for your- self these things and ke':; thfl; in your own special cupboard, or part of the general bath room cupboard. A fairly large bottle of very geod quality almond oil. It must be real oll, not a synthetic one. This you use for cleansing your skin last thing at night. You can also use it as a foundation for MOTHERS AND THEIR CHILDREN. “Yummy” Bread Pudding. One mother says: My two children are quite fond of bread pudding made by this recipe. Soak stale bread, broken in small pieces, in milk; when soft pour over it milk, into which hAs been beaten at least two egg yolks. A satisfactory proportion is about two egg yolks to a pint of milk. Flavor the milk with vanilla and ground nutmeg and bake until the bread on top is golden brown and slightly crisp. Beat the whites of egg, sweeten and put over the pudding and return to the oven and brown. Sometimes I add a little Jelly to top off each serving. the cheapest food material. That mad- dening club sandwich, the regular busi- ness girl describes, is a fair example of a lot of carbohydrate with scarcely enough fat and protein to pick one's teeth for. The lady does not mention the character of the cover, but I hope it was bread and not cardboard. The egregious club sandwich, as pic- tured by the business girl, is fairly reek- ing with vitamins, but think of {t—think of it, friends—biting into such a mess and then paying the price of a real lunch for the privilege! (Copyright, 1920.) SONNYSAYINGS BY FANNY Y. CORY. Baby an’ me is knittin’ Christmas presents. Her is makin’ me somefin’ an’ I musn't look—but wash rags is all we knows how to do, so I kinder "spicion what it's goin’ t' be. (Copyright. 1920 BY EDNA KENT FORBES powder, also as a massage cream. If you want a cheaper sort of cream, merely for cleansing, buy good quality mineral ofl, which is not vegetable oil and therefore not absorbed by the skin, but which loosens the dirt. ~Melt into five ounces of this one ounce of white wax, and you will have a jellified sort of cream, easy to rub in. Purchase a small bottle of tincture of benzoin—an ounce will do. Then fill any fancy toilet bottle you ess with cold water, and to it "~ add enough of the tincture, drop by drop, to make a cloudy, milky, slightly cream color emulsion. This is your astringent; a very good one, too. You must experi- ment and vary the strength to suit your skin, for a dry skin needs less oil, and an guy one, or an old one, more astrin- nt. Squeeze the juice of a large lemon into a tiny bottle and keep this corked. ‘When you have stains on yeur hands or your fingers, wrap a wisp of cotton around an orange wood stick, soak it in the juice and go over the stains. Buy also a box of powd pumice (I get these often at the 10 cent stores, and they last years, 5o you see this cosmetic is not expensive). This and the lemon Jjuice mixed together will make a won- derful combination for stains under the nails, for removing dead cuticle, and rubbing down callous places on the fingers. Also, occasionally, the pumice wet on the end of an orange stick will be good for the teeth to polish them. Mrs. N. S.: Tincture of benzoin is an astringent and would not have the same action on the skin that a cream has. The cream is for cleansing, heal- ing, softening and nourishing. If you should use benzoin, a few drops to & basin of water will be enough; in fact, one drop at a time until the water looks milky and then stop. Marje: Massage the thin places on your legs using cocoa butter or any other nourishing oil. Mildred 8. G.: Henna is always the shade the name suggests, dyes are added: to give other colors. Mrs. B. W. L.: There are many places now where permanent waving is done so it does not appear to be so artificlal, and insist upon having only large full waves and in such places as vbel suit your type. Straight Talks to Women About Money BY MARY ELIZABETH ALLEN. How Much Should You Save? Business girls write to us almost daily to inquire how much they should save. We are going to shock a few readers by admitting candidly that wg have advised some girls not to save at all. That sounds revolutionary in the most red-flagged manner, but it-is just common sense. We fall to see the use of any $17-a- week factory worker trying to save $2 s week and breaking her heart and | future is futile. losing her spirit in the effort. ‘What happens if.she should become {117 She becomes a public charge in a municipal hospital, and who has a better right to our hospitality than such a girl? 5 If any one is entitled’ to the free services of clinics and dispensaries it | is she. Every one is not in a position to save, and none knows this better than the working girl who lives away from home on & salary that would be enough to pay for the lunches of many of her critics. It is useless to tell this girl not to wear silk stockings, to seek her sole entertainment at free concerts or lec- tures or at the public library. \ None of us could exercise all of that self-denial, and if a life cannot be happy, of what use it is to have $20 or $30 in the bank? One should save whatever she can afford to save without starving herself either physically or spiritually. Saving beyond that robs one of happiness and makes of life pure drudgery. Telling such a girl to beware of the What can the future hold for her that is less than what she now possesses? It would be a fine and wonderful thing if all of us could save. Some dav we hope all of us shall. Unskilled woman workers are still unable for the most part to command wages that en- able them to live as we would have them live. They are doing well if they stay out of debt. We are always gel.ld to help such women find & way 't along until something better is in sight. They have nothing to waste and little, if anything, to save. ——— PLUM PUDDING for Healthy Appetites It’s a delightful relief from a continual round of every-day pies and puddings and pastries to top off the meal with such a delectable dish as this R & R Plum Pudding. It puts a new edge to the appetite only to smell its fruity, spice-laden richness. For more than three generations it has been made by the members of one family, a pure food confection that every year has its place on thousands of tables. If you have never tried it before, do it now. RICHARDSON & ROBBINS Established since 1855 Delaware