Evening Star Newspaper, December 20, 1929, Page 57

FO Green One of BY MARY Green is seldom a successful Winter No matter what favor it enjoys k usually drops with the coming of shorter ‘We like it in Summer because we think of it as a color. during the warmer months, its stoc days and duller skies. BOTTLE GREEN CLOTH ENSEMBLE MADE WITH SHORT, FUR-TRIM- MED JACKET AND WORN WITH LIGHT GREEN CREPE DE CHINE BLOUSE. cool color, and we usually turn away from it in Winter for precisely the same reason. But this season the unexpected has happened and the fashion for green has survived the frosts like a pine tree in the North. OD PAGE. Smartest Colors MARSHALL. said that among well of beige as a popular edly are more widely worn, green is un- questionably smart. Possibly the success of green n adays is due in part to the fact a little rouge. Pale women and women of sallow coloring have always found green trying, but it is no longer out of | the question for those women to acquire the suggestion of color needed to make green really flattering. For several seasons the effort has rsistently been made to bring muffs ack into favor, and now they really are with us in earnest. The smart new muffs are small, usually melon shaped. and it is this sort of muff that has been chosen for this week's circul 1f you will send your stamped, ddressed envelope to Mary Marshall, ca of The Evening Star, a copy of the circular giving diagram pattern for cutting and directions for making will be forwarded to you. 3 (Copyright. 1920.) DAILY DIET RECIPE OATMEAL-WHOLEWHEAT COOKIES. Uncooked oatmeal, 2 cups. ‘Wholewheat flour, 1 cup. ‘Brown sugar, 1 cup. Milk, ¥, cup.’ Chopped nuts, 1 cup. MAKES 40 OR 50 COOKIES. Mix all dry ingretiients togeth- er, then rub in solid vegetable shortening (or butter or a sub- stitute) with the fingers. Add egg and milk mixesd together. Drop sponfuls of the batter on well greased baking sheet. Press flat with back of spoon. Leave space between. Bake in mod- erate oven—350 degrees F.—10 minutes. G DIET NOTE. Recipe furnishes protein, starch, sugar and fat. Much lime, iron present, but vitamins have been. damaged hy action of the soda. Recipe can be given to older chil- dren with their school lunch or as dessert occasionally. Can be eaten by normal aduits of aver- age or under weight. MILADY BEAUTIFUL BY LOIS LEEDS. Eye Wrinkles. A small &mug of clubwomen were discussing the delicate subject of age. A few frankly told how many years they numbered, but the majority avolded giving this confidence. “But,” as one of the franker ones observed, “what is the use of trying to hide your age, after all? Those telltale wrinkles around the eyes won't keep any secrets for the 30 or 40 year olds, so we might as well own up.” ‘Whether one cares to announce the number of years that one has lived or not is certainly a matter of choice, but the speaker was quite right in observing that eye wrinkles are brutally frank. But it is also true that these wrinkles can be kept away for a good many years if one is willing to put forth a little effort. In the first place, milady needs plenty of sleep. Mother Nature is arbi- trary in her demands and she who de- THE STAR’S DAILY PATTERN SERVICE. Molded Lines. A sheer velvet in plum shade with yoke and jabot frill showing new lin- gerie note of ecru lace. It effects hip yoke through long- waisted bodice in pointed outline at front that gives length to figure. The two-plece flaring skirt cut gen- erously full at hemline is attached to bodice. Style No. 213 is designed in sizes 16, 18, 20 years, 36, 38, 40 and 42 inche: bust and takes but, 27% material with 8 yare trasting for the 36-inch size. It makes up very smartly in black crepe satin using reverse side for yoke and jabot frill. Printed rayon crepe in capucine tones on dark brown ground is strikingly pmart and wearable. Bottle green faille silk crepe sel{-trim- med is gll’stl.ncfiy individual and flat- tering. Ni blue crepe marocain with jabot avy blue crepe Rbot of white crepe de chine is neat attractive for office or class room. Feather weight tweed in yellow and brown ing brown faille cre) Printed sheer velvet wi is sportive. charmingly youthful. For a pattern of this style, send 15 tents in stamps or coin directly to The Washington Star's New York Fashion Bureau, Fifth avenue and Twenty-ninth street, New York. ‘We suggest that when pattern, you for 8 Fashion yards of 40-inch of 36-inch con- th jabot frill of mateh- th yoke and Lnbm. of plain harmonizing canton crepe you send for inclose 10 cents additional copy of our new Fall and Winter mada, Magazine. Iiberately breaks the rules of good health by keeping late hours will pey the becoming _prematurely wrinkled and old in appearance. In addition to insisting on the cor-. rect amount of sleep one must pay strict attention to other health rules in order to keep the years at bay. An intelligent diet and plenty of exercise in the fresh air have much to do with one's mental and physical condition, so neither of these can be neglected. Besides obeying rules for health, it must be remembered in trying to avold eye wrinkles that the tissues about the eyes need the same sort of treatment and care that other parts of the body require—exercising, cleansing, nourish- ment and wise use. By wise use meant the proper protection of the eyes themselves eye strain. Tired eyes-or any defect in vision is pretty sure to cause about the eyes. Massage is important. Almond oil or a light oily cream may be used to lubricate the massage movement around the eyes and across the path of the eye wrinkles. Every night give this gentle massage for several minutes, then remove the excess cream and leave a thin film of cream around the eves to smooth out the creased skin during sleep. As it always is easier to pre- vent wrinkles than it is to try to erase them, one should not wait until wrinkles appear before beginning this treatment. ‘The woman in her late twenties would be very wise if she gave her eyes this treatment every night. Make sure, however, that* the massage is very gentle and that the skin is not stretched too much lest, instead of preventing wrinkles, one's efforts be unfortunate enough to cause them. Proper massage, however, has the added advantage of stimulating circu- lation. Use both hands, place the fingertips directly beneath the eves, press gently around the outer corners and upward, following the contour of the eyes. Place the forefingers at the outer corners of the eyes, then mas- sage under the eyes to the nose and over the bridge of the nose, around the eyebrows, and back under the eyes. Frown wrinkles open appear very early, usually as a result of defects lz?vlwm or of nervous habits. First to re- move the cause and then make an effort to erase the wrinkles. To massage the frown wrinkles, stretch the skin slightly between the eyes, smooth beiween the thumb and index finger of one hand, and give a rotary u})\l‘lrd massage with the first fingers of the other hand. Repeat sev- eral times. Use a light, olly cream or ::/;nee special ofl to lubricate the mas- As wrinkles appear much more quickly when the eyes themselves are tired, it is a good idea to arrange for some real relaxation and rest. When the eyes are tired saturate clean pleces of absorbent cotton with witch hazel and lay them over the closed lids, then lie down and relax completely for half an hour or more. The eyes will be rested, strengthened and notfceably brighter and the, tiny muscles around them will be relaxed. It is the con- traction of these tiny muscles that cauzes the i{e wrinkles to become deep- ly etched, if they are not rested lug- clently. If you value your eyes you will give them the best kind of treat ment and wise use. It is a good plan to have the eyesight examined at reg- ular intervals so that glasses may be changed or prescribed when necessary. ‘ BRAIN TESTS Complete each of the following tences by supplying t! vord, Time Lmit, three e ten Ol er a8 the Glscoverer oz""l‘?"’“‘ ko (2) The Battle of Waterloo was lost by —. m(:) Philadelphia is the largest city (4) The Equator is the dividi E:rf between the Northern and sou:g! (5) In England a pound is - tary unit equaled by gg — s (6) Abraham Lincoln has been called “The Great ——."” (7) The eldest son of the Ki of l:’nxllnd is recognized as the Prince of —. (8) England was once attacks L] ) e Insgen. siiver_ooin :o:’h e largest silver the United sufu is the — (10) In 1898 Cuba gained independ- ence from —. (11) Madagascar is an island near the continent of —. £ (12) The North Pole was discovered y —— Answers. (1) America, (2) Napoleon, (3) Penn- ) Emancipato (8) Ar N T, - (9) dollar, an Africs, (12) Perry. Not only has green survived, but it has come out as one of the smartest colors of the season and it has been dressed women bottle green now chnllengl the place ytime tone. And, while the warm browns undoubt- | that women, even the most conventional, no longer feel any inhibitions against using THE EVENING STAR, WASHINGTON, D. 0., FRIDAY, DECEMBER 20, 1929. FOOD AND THRIFT IN THE HOME !Christmas Confections For . Gifts confectionery it is very important to follow directions exactly. You should work strictly by rule and never by in- tuition, because the processes of making are delicate. If possible, do not make cardy on s wet or muggy day. The re- sults will not be as as on a fair day. Use aluminum pans when mak candy, as aluminum heats quickly cools quickly. Use wooden spoons for mixing. As the ordinary stove gives too much heat for the purpose, it is well to use a soapstone to insure a steady, moderate heat. Use marbled ofl- cloth instead of waxed paper to dry candy upon, then there will be no dan- ger of little particles of the pa - hering to the candy. Use cane sug: not beet sugar. To make creamy mix- tures use confectioners’ sugar. Fruit and Nut. Put through a food chopper one cup- ful of figs, one cupful of walnuits, half a cupful of stoned dates, half a cupful of candied orange peel and half a cupful of candied cherries. Add one table- lroonful of lemon juice and knead un- il thoroughly mixed. Toss onto & board well dusted with powdered sugar. Roll out to one-fourth inch in thickness and shape into rounds with a very small cutter. When stiff, frost the tops with a gllin orange icing, then decorate with its of angelica and small red berries made from candied cherries to imitate holly. Pruit jelly candy is made by cooking fruit juice or fruit pulp with sugar. Pectin or other jellying substance may bs added to give a stff jelly when cooked. It may be coated with choco- late or fondant, or may be simply dust- ed with powdered sugar to overcome stickiness. Marshmallow with fruit is prepared by boiling gelatin and corn sirup to a very firm ball stage and beating pow- dered sugar and fruit into the syrup. To prepare candied cranberries cook the berries until tender and then drain them free of juice. Make a brittle taffy and dip the cranberries one at a time into the candy and then set them aside on buttered plates to harden. They are nice to mix with homemade candies. To crystallize nuts, arrange almonds, walnuts, Brazil nuts or any mixture of nuts, well packed, after blanching them, in a greased shallow pan. Melt a quan- tity of granulated sugar and pour it over the nuts, filling all the crevices. Let harden, then cut up into nut bars. Prunes stuffed with almonds and raisins stuffed with filberts or with chopped nuts are very good, and candied orange peel and grapefruit peel are al- ways good. Fruit-nut paste is delicious. It is made by grinding a mixture of figs, dates and English walnut meats and afterward softening it with lemon juice. Spread the paste about half an inch thick on oiled paper and cut it in small squares. Salted raisins and nuts are useful. Remove the stems and bits of seed from one package of seeded raisins. Heat one cupful of salad oil until smoke just be- gins to appear at the surface. Drop in the raisins a few at a time and cook until they are plump. Remove from the oil and drain on unglazed paper. Trans- fer to a clean paper and sprinkle with salt. These are appropriate for after- is | noon tea as well a8 for use as an after- dinner confection. Glaze Nuts or Frult, Mix together two cupfuls of granu: lated sugar, one-third cupful of water and the juice of one lemon. Bofl the sirup without, stirring until it hardens when tested in cold water. Remove the mixture from the fire, but do not let it become cool enough to stiffen. Dip the nut meats into the sirup and e them one by one upon a well oiled {ter or marble slab to harden. recipe will also answer for glaze fruits, which should be perfectly dry before they are dipped. Very juicy fruits should not be used. To glaze chestnuts, pick the chestnuts from the shells, then put them into & !rylnlg::wmt. but do not brown them. pare & boiled taffy that sna in cold water and use a darning needle to dip each chestnut separately into the candy. Drop the chestnuts on a plate of powdered sugar. Cake Bonbons. Sponge cake, pound cake and angel cake that have been baked at least a day are good for making bonbons. From the cake cut out little balls with a vege- table scoop and dip them into melted fondant that has been flavored and col- oréd. Sponge or pound cake cut into fancy shapes and dipped in yellow fon- dant flavored with orange or lemon, and angel cake dipped in pink fondant fla- vored with rose or strawberry extract, ‘make bonbons that are pretty as well as delicious. Squares of cake dipped in fondant and decorated with halved wal- nuts, pecans or almonds, with preserved ztnger, candied cherries, or bits of can- died citron or orange, are all delicious. Chocolate Coating. Melt four squares of bitter chocolate, mix with one and one-half cupfuls of white sugar, then add one and one- half level tablespoonfuls of white corn sirup and three-fourths cupful of un- dilut evaporated milk. Stir con- Home in Good Taste BY SARA HILAND. After all is said and done, there is a real thrill and comfort in seeing a cof- fee table in front of a blazing fire upon coming in from the cold wintery out of doors, especially if there are ftea or coffee and delicious sandwiches and cakes waiting for you. And, although you may think that anv kind of table will do, just as long as it holds food, you will find that, if it is in keeping with the character of 'z}x:\ room, it will be more pleasing—at all es. In the fllustration is a table fash- joned in the manner of Sheraton, the top being a removable tray, and it is very easy to imagine how delightful this would be in combination with eight- eenth-century English furniture. walnut in the natural finish to show the beautiful grain of the wood. It is ap- proximately 19 inches high and the tray is 32 by 20 inches, a very practical size, for it holds enough china and silvér for the average small gathering of people for the cozy afternoon tea hour. . (Copyrisht, 1920 When you make your own Christmas This table i3 made of mahogany url and Home Use Importance of Accurately Conforming to Rules Laid Down in Recipes Is Impressed On Home Producer. stantly while cooking, as it scorches rather easily, and use a low flame. Cook until it forms a_soft ball that can be picked up out of cold water. This is cooked at a much lower temperature than a mixture containing less choco- late. Cool to lukewarm, add one tablespoonful of butter and a half a teas) ful of vanilla and beat hard until it loses its gloss and becomes dull 1ooki and thick, then set in s pan of boiling water, or a double boiler, to melt. Stir well ‘and start dipping fon- dant patties, balls of penuchi, or squares of fudge. Do not start the melting before it has been beaten long enough. 1t can be used for coating cake bonbons also. This chocolate coating can be poured into a jar and kept for two weeks in a cool place before using for bonbon coating. This is sweeter and less glossy than the usual coating chocolate and is also less expensive. 1t is good to use on confectionery that is not very sweet, or for coating nuts. Penuchi. Cook three cupfuls of brown sugar with one cupful of milk, stirring the mixture constantly until the soft ball stage is reached. Remove the sauce- pan from the fire, add two tablespoon- fuls of butter: do not stir; then put ina an of cold water until the mixture is ukewarm. Beat until thick = and creamy. Add one and one-half cup- fuls of nut meats, one and one-half teaspoonfuls of vanilla, mix thoroughly, then pour into a slightly greased pan. With the brown sugar there is more of a tendency for the milk to curdle so that constant stirring is necessary throughout the cooking. To change this recipe, & cupful of coffee may be used in place o Chopped raisins, dates, cherries, pineapple, figs, or nuts may be added. This makes one and one-third pounds. & Chocolate Almonds. Blanch some large almonds. To do this, add the almonds to some boiling water, continue to boil for three min- utes, strain them, then throw into cold water and the skin can easily be slipped off between the thumb and the finger. Dry the nuts in a cloth and place them on a tin in 8 moderate oven and leave them until they are a pale fawn color, then remove them from the oven and leave to get cold. Grate one-fourth pound of plain, unsweetencd chocolate and put it into a double bofler or in a saucepan placed over a pan of hot water, and let it dissolve over a gentle heat. If over-heated it will lose its gloss. Put the almonds one at a time on a darning needle and dip them in the melted chocolate, place on greaseproof paper and when dry dip them a second time in the chocolate. Orange Operns. * Place one cupful of water in a heavy aluminum saucepan and when boil add three and one-half cupfuls o sugar, one teaspoonful of salt and two- thirds cupful of medium rich cream, not milk. Stir as it cooks to keep it from scorching and sticking to the sides of the pan. When it forms quite a soft ball in cold water, remove from the stove. Pour immediately onto a cold platter which is slightly moistened by drawing your damp hand across it. When lukewarm, beat with a wooden paddle, then pick up and knead with the hands, at the same time kneading in three teaspoonfuls of orange juice and two tablespoonfuls of grated orange rind. It will then be quite soft and may be left in the refrigerator to be- come firm enough to mold into pieces. ‘This confection can be used for coat- ing bonbons. In that case, cook to 238 degrees Fahrenheit, then melt in the top of a double boiler and use for dip- ping other confections that need en- riching. Golden Fudge. Cook together four level tablespoon- fuls of golden molasses, being sure that it 1s not the dark, strong-flavored kind; two cupfuls of white sugar and two- thirds cupful of milk to the soft-ball stage. Cool quickly by setting the pan in cold water, and when lukewarm beat hard, add one teaspoonful of vanilla, four tablespoonfuls of butter and half a cupful of chopped almonds or pecans. Yellow butter coloring can be added to the fudge if necessary to make it attractive. Pour into a buttered tin .and mark off in squares. A pleasing addition to fudge is half a marshmal- };wé dropped on each square while still ot. Instead of cooking' fudge until it spins a thread or forms a ball in cold water, some candy-makers who are con- stantly experimenting have found it bet- ter when cooked only five or six min- utes and then beaten until thick and creamy. A teaspoonful of peanut butter added to homemade candy gives a delicious flavor, AUNT HET BY ROBERT QUILLEN. folks would respect just as much as they ones was just as re- “I reckon youn| their elders now ever did if the ol spectable.” No Overwork at Big Dinner When Everybody Gives Aid BY SALLY MONROE. All over the world at this season of the year people are planning for the only universal holiday. What a real pleasure it would be if one could visit each country and have the unity to enjoy the various ways of celebrating at the Christmas season. One of the most fascinating visits is to go to Poland at this season and see the peasant wcmen in their gayly col- ored costumes, made in bright colors and all by hand, with their heads covered with pretty kerchiefs, taking their Christmas cakes, beautifully deco- rated, to the priests for their blessing. As one crosses Germany at Christmas time the housekeepers are busy maki: Kris Kringles or little fancy-sha cakes, not only for their own families, but for gifts to others. These cakes are used at a coffee klatch, common throughout the festive season. In England the families are cleauing currants and raisins, chopping citron and nuts for the English plum puddings to be steamed for the Christmas dinner. For our dinner we, too, must start early to prepare it. The mince meat is to be made a week in advance and kept in a cool, dry place. Certainly the plum pudding can be made weeks in advance. An extra one may be made at the same time for a friend who, per- haps, is doing only “light housekeep- ing.” Cranberry sauce or jelly may made and set aside in & cool place for the grand occasion, when it will add color and help to furnish decoration for the table. There are always many dishes to be washed after a Christmas dinner, so any attractive economy of dishes is a blessing. Small paper containers may be used for cranberry sherbet, if you serve that instead of jelly, and these may be decorated with a CI tmas seal on the very edge of each cup. Every one wants to have Christmas a holiday &s far as possible and most members of the family like to have a part in its preparation. There can be a family gathering in the kitchen to polish up the apples, wash the oranges and prepare the bananas before ar- ranging the fruit dish. Another mem- ber can be appoitned chairman of the vegetable committee. The vegetables may be cleaned and pared the night before Christmas," before hanging stockings. Then there is the nut-cracking time. What fun, even if a finger does get hit once in a while! The cleaning of the chickens or tur- key, and filling with dressing, mi be done the day before if they are kept cool-after they are prepared. With all this work accomplished in advance, the holiday is a real pleasure. Among this week's interesting queries are these: “Please tell me how I can bake beans satisfactorily without a good oven. My gas oven is too hot.”—W. R. Y. The baked beans for Thursday lunch- eon ought not to offer any difficulties to any housewife. At this time of year you can make them at home, baking them on a ledge of the furnace. How- ever, you will find the canned beans very. wholesome, and then, in some laces, you may buy ready baked beans n earthen bean pots at the bakery stores on certain days of the week. “What is a gherkin, please?”"—I. N. Originally the gherkin was a special small variety of cucumber, but now the name is applied to immature specimens of the cucumber, which are picked and pickled. “Please give me a good recipe for creamed left-over fish."—R. B. Tp make creamed fish, Inok over the left-over fish, removing skin and bones end flaking. For a cup and a half of the fish you will need a cup of milk. Thicken the milk with a tablespoonful of flour, rubbed into a_tablespoonful of butter. Season with a little salt, pepper and onfon juice and add the flaked fish. Let it get thoroughly heated while ou make slices of toast. Serve on hot uttered toast. Turkey Used as Down to Turkey is delicious to the very last fragment, and the bones and trimmings will stew down and make excellent soup. The smallest little pickings of the savory turkey meat will come in for patties and croquettes; and the legs fricassee deliciously or make an admi- rable “devil”—if there is but little meat left on them. ‘When using up the turkey carcass, it is worth while to add some fresh beef- soup meat, for this will transform the stock into a nourishing and really de- licious soup and the beef itsel’ can be passed through the mincer and will make an excellent foundation for cro- quettes. ‘Turkey soup: Use bone and any skin and gristle remaining of a cooked turkey. One pound of beef-soup meat, two ounces of dripping, two onions, one carrot, a stalk of celery, half teaspoon- ful of mixed herbs, seasoning of pepper and salt, three quarts of water, one ounce of flour. Melt the drippings in a stewpan, add the onions, cut in thin slices, and the beef divided into seven or eight pleces; fry gently for a few minutes, but do not let them brown:; strain off any fat remaining; and add all the remnants of turkey, the carrots and celery cut in dice, seasonings and water, and stew gently for four hours. Strain the soup into a fresh saucepan; mix the flour very smoothly with a lit- tle cold stock or water, stir the boiling soup into it, and simmer all for a few minutes; improve the color with a little caramel, if necessary, and serve. ‘Turkey croquettes: Use small scraps with any little odd bits of ham or tongue, put through the mincer and mix with their bulk of smooth, dry mashed potatoes and an egg, adding a table- spoonful of milk also, if necessary, to bind the ingredients. Roll the cro- quettes in fine, dry bread crumbs, and fry for five or six minutes in boiling fat. Drain well and serve. In brown sauce with chestnut balls: The legs of a turkey, & pint of stock or soup made with extract, a pound of chestnuts, a half pound of pork sau- sage meat, two ounces of fresh bread crumbs, a dessertspoonful of flour, one egg, a tablespoonful of flour (to thicken the gravy), a little cornmeal. Cut the turkey meat in small, neat slices, and let them simmer as gently as possible in the stock for 30 or 40 minutes; drain them and cover. Reserve half a cupful of the stock and boil the rest rapidly for a few minutes to reduce it to half a pint. Mix the flour with the cup of cool stock, and thicken the sauce in the usual way, stirring it constantly; color with caramel; replace the pieces of Chicken With Sweetbreads. Boil one chicken with four sweet- breads until tender. When cold cut up into dice. Add five tablespoonfuls of flour to four tablespoonfuls of butter melted, then add one quart of hot half cream and half milk and stir until thick and smooth. Add salt and pepper to taste. Add the chicken, sweetbreads and one can of mushrooms to the sauce and pour all into a baking dish with several pleces of butter on top, and bake a delicate brown. Hu Pop coR¥ Butterscotch Rice Pudding. Wash half a cupful of uncooked rice thoroughly. Dilul two cupfuls of evaporated milk with two cupfuls of water. Add three cupfuls of the diluted milk to the rice with one cupful of seeded raisins and cook until the rice is soft. Melt two tablespoonfuls of but- ter in a saucepan and add one cupful of brown sugar. Stir until it boils, be-| |ing careful not to let it burn. Bring | the remaining cupful of milk to the | scalding point and add to the butter| !and sugar, stirring until the sugar is. | dissolved. Pour slowly over two beaten | egg yolks, then add with half a tea- spoonful of salt to the hot rice. Cook for about five minutes, or until the el? sets. Remove from the fire and add hal nd a little g‘ th -gxm of the eggs and four tablespoon- fuls of brown sugar beaten in e ually. Bake in a slow oven until the meringue is lightly browned. Serve with cream. A clean-shaven face in the East was originally a sign of servitude. Old pic- tures show Ki and conquerors heav- ily bearded and with long While their slaves and captives o shaven and close-cropped. t G ALLSTONE - CHOSOLA Left-Over the Last Morsel turkey, and leave over a géntle heat until wanted. Bofl the chestnuts, skin them, and rub them into crumbs with a fork; add the sausage meat, flour and bread crumbs, mix thoroughly together, and bind with the egg, slightly beaten. Form into small, round cakes, and roll in a little flour. Fry a lght golden brown in plenty of boiling fat; drain well. Arrange the turkey on & hot dish, garnish round with the chestnut balls and serve very hot. MENU FOR A DAY. BREAKFAST. Sliced Bananas ‘Wheat Cereal with Cream Eggs Goldenrod ‘Bacon Coffee LUNCHEON. Escalloped Fish Lettuce, Russian Dressing Crisp_Rolls PFruit Gelntln;r Whipped Cream ea DINNER. Cream of Corn Soup Fried Pork Chops Riced Potatoes Mashed Turnip ‘Tomato Jelly Salad GOLDENROD EGGS. One and a half cups white sauce, five hard-boiled eggs, five slices of toast. Chop egg whites coarsely and mix with - Ghite * sauce. When very hot pour over hot toagt, press the egg yolks through a sieve and sprinkle over creamed eggs. White sauce—Two tablespoons butter, two tablespoons flour, one cun milk, one-half teaspoon salt, few grains of pepper. Melt but- ter in pan, add flour and cook till it bubbles. Combine milk with it carefully so it won't lump and cook for a minute or two, GRAPEFRUIT Tree-Ripened Wholesome and LOOK FOR THE NAME Wholaamflnfltn W. Chas. Heitmuller Co. 923 B Street N.W. J ATWOOD || FOOD PAGE. Suggestions in Markets For Christmas: Dinners Stocks may crash and tempers become frayed, but the holidays are lgflnm a respite of foregetfulness and Households are preparing for the occasion ‘when good will is abroad in the land and evil thoughts are shelved. Judging from the activity, every kind of merchant has felt the expression of good will as exemplified by the generous buying of the public. Christmas is the one time of the year when purses are opened and even the normally economic person contrjbutes his or her share to the spirit of giving. Christmas is an euxcxunu day. This THRSTMAS |S AN early in the morn- ing the youngsters' thoughts are not « On meals. For that matter, the grown- ups, caught in the ent‘)xl‘ususm of open! ackages or watching ' the ch.udren,glge in no mood for food. It is not until evening, usually, when many families foregather around the festive board. By this time every one has had an opportunity to examine presents and the excitement somewhat subsides. The family is hungry. In the meantime the housewife has not been able to erase the thought of dinner from her mind. It is her re- sponsibility. Perhaps she has her home so well organized that she will not suffer last-minute inconveniences. Still there are always small vexations aris- ing. Of course, to meet the exigencies of the occasion, the housewifs should anticipate her wants. Early shopping and planning save disappoir.tment. If there are to be guests, it is even more important to plan ahead. The stores are displaying all sorts of excellent suggestions. There will be an abundance of articles to choose from, whether one cares to adhere to plain or fancy food or both: A survey indi- cates that there will be little or no change in the cost of edibles. There is sufficient poultry to be had, whether one prefers turkey, chicken or duck. Fruit is plentiful, and a dish of apples, oranges and bananas, where they can be reached through the day, is suggested. Bananas are selling for 25 cents a dozen, pears, 5 cents aplece; large Florida oranges, 50 cents & m; small size, 25 cents a dozen; grapes, 10 and 15 cents a pound; cranberries, 25 d 30 cents a pound; honeydews, 35 to 75 cents; grapefrult, 10 cents esch; Bumpkins, 20 to 50 cents each; lemons, 25 cents a dozen and up. Among vegetables are the following: Peas, 35 cents a pound; cucumbers, 10 cents aplece; celery 10 cents a stalk; spinach, 10 cents a pound, or 3 pounds for a quarter; turnips, 5 cents a pound; lettuce, 10 to 15 cents a_head; sweet po- tatoes, 8 cents & pound; white potetoes, 4 cents a pound; carrots, 2 bunches for 15 cents, slaw cabbage, 5 to 15 cents & head; green cabbage, 10 cents a head; onions, 5 cents a pound: tomatoes, 15 to 25 cents a pound; exfplnnt. 25 eents each; string beans, 30 cents » pound; kale, 8 cents a pound; beets, 10 Cents & bunch. ‘Turkeys will sell around 45 cents a pound for dressed ones. Dairy prices remain about the same, eggs selling for 65 to 75 cents a dosen lnd"bulm 60 to 65 a prices, al: though there may be slight variations depending upon the shop: Leg of lamb, 45 cents a pound: | loin lamb chops, 60 cents; stewing lamb, 20 to 35 cents; shoulder Jamb, 35 cents; shoulder chops, 45 cents; veal cutlets, 65 cents; breast of chops, 50 shoulder roast veal, 35 cents: roast loin of pork, 35 cents; chops, 40 cents; fresh ham, 30 cents; round steak, 50 to 55 cents; sirloin, 55 cents; porterhouse steak, 60 to 65 cents: chu&k roast, 35 cents; calves’ liver, 80 cents. Once more it may be said that the housewife who does her shopping early will dispose of a problem of consider- able dimensions. My Neighbor Says: fry with maple sirup. They are de- n‘x’ut:hlupoon f vinegar poured of into glue that has become hard- enéd in a bottle will soften it. Never make toast until resdy to serve it. Cut the bread uni- formly thin, toast the slices to an oven and serve with or without butter. Eggs given to invalids should be unquestionably fresh. Always PLUM PUPDING for Healthy Appetites It’s a delightful relief from a continual Found of every-day pies and puddings and pastries 10 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 génerations 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 CHRISTMAS "WOULDN’'T aaessmrona, BE CHRISTMAS WITHOUT IT Made of the Very Finest Imported Fruits and Spices ON SALE AT Grocers -- Delicatessens and Market Stands Sc THE CHARLES BAKING COMPANY 413 Eye Street N. W.