Evening Star Newspaper, March 25, 1930, Page 32

Ways of Serving Potatoes BY LYDIA LE BARON WALKER. ‘The three potato reci) given to-|separately, arrange on a platter so that day conclude serjes of nine ways of | the rings overlap. To serve with meat. serving this vegetable to supply decided | let the potato rings edge the piatter on variety in menus. These recipes were | which steak is served and garnish the promised if readers expressed a wish 17 meat with parsley. Tne bowknots are made by cutting large potatoes into thin strips and deftly bringing the ends of a strip to- gether and tying a loose knot. A tooth- | pick can be stuck through the potato | where the two pieces cross, in order to hold the bowknot firmly. Put each knot | into water to keep it white while the rest of the strips are being shaped. Have a | pot of deep fat boiling hot. Arrange the | bowbowknots in the frying basket and immerse in the fat until a light brown. Drain as described for potato rings. Serve in like manner also or piled onto w dish. (Copyright, 1930.) 3 e y Rich Applesauce Cake. Cream_together one cupful of sugar and half a cupful of shortening and add one-fourth cupful of unsweetened | apple sauce into which two teaspoon- | fuls of baking soda have been beaten. | Then add two cupfuls of pastry flour | sifted with one and one-fourth tea- | spoonfuls of salt, one teaspoonful of cinnamon and half a teaspoonful each | of nutmeg and cloves, reserving a little to dust over half a cupful of seedless | raisins and half a cupful of chopped wal- | nut meats, which should be added ‘ast POTATO RINGS MAY BE USED AS AN EDIBLE GARNISH ABOUT A PLATTER OF MEAT. have them. Requests came pouring in, with the result that all except these final three have been printed in the newspaper. While this serjes is com- pleted, it does not imply that no other recipes could be added. Some day if readers wish more they will be printed. All are original, differing somewhat from any other known recipes. Cold boiled potatoes, diced boiled cel- ery, white sauce made with clear soup stock, croutons and Parmesian cheese are the ingredients. All these things are easy to get and make. It is the combination that makes the dish whieh is different. Put a layer of sliced po- tatoes in a buttered baking dish. Cover with a sparse layer of celery. Cover with the white sauce and cover with a grat- Beat well and turn into a well greased pan. baking for about 40 minutes in a moderate oven. Ice with a butter icing made by blending one-fourth cupful of butter with one cupful of powdercd sugar, one tablespoonful of milk and one teaspoonful of vanilia. THE STAR’S DAILY PATTERN SERVICE Horizontal Tucks. ‘The pleated collar and flaring pleated ¢uffs add to feminine theme in street dress of navy blue silk crepe. Horizontal tucks at either side of the long-waisted bodice nip the normal waistline and hold the garment closely to the figure. The pointed treatment at front gives impression of length and places the circular fuilness of skirt low 50 as to keep the silhouette slender. The collar and cuffs in the original model were white crepe de chine. They are equally as smart mac: of the self- fabrie, crisp indie or lace. ‘This unusual model, style No. 247, comes in sizes 16, 18, 20 years, 36, 38, 40 and 42 inches bust. It's lovely in black eanton crepe with lace in eggshell shade. Printed siik crepe with plain crepe in hlmdl:fl tone is effective and may be ‘worn through the ng. Orangey-red flat lk crepe self- trimmed denotes youthful smartness. Purple chiffon,” chiffon print, sap- THE EVENING Fudge One of Claire’s Accomplishments. BY PLORENCE LA GANKE. Mrs. Lacey might have difficulty in | getting her daughters into the kitchen to wash or wipe dishes, but they were always ready to go there when she al- lowed them to make fudge. Candy making is popular with young and old, boys and girls, even with most men and women. Claire had learned how to make good {fudge. She knew that the finished candy should be creamy smooth, not too | in his youthful days and how he used to try to make the family over according iweet. She did not mind a rather | rough surfaced top. When she planned to cut the pieces into inch squares she | poured the candy so that its depth was | about three-quarters of an inch. Here was her recipe: Two cups sugar, two-thirds cup milk, two squares | or ounces cooking chocolate, two table- | spoons light corn syrup, two tablespoons butter, one teaspoon vanilla and a few | grains of salt. She used corn syrup to make the | fudge creamy and smooth, but she knew that this result was best obtained when the cooked fudge was allowed to | remain undisturbed in the pan in which | she had cooked it until its temperature | was lukewarm. Then she knew that | much beating gave the final touch. | She broke chocolate into small pieces, | added it to milk, sugar and corn syrup | and cooked the mixture to 236 degrees | Fahrenheit. She stirred frequently dur- | ing the process. Had she not had a | thermometer Claire would have tested a small amount of the hot syrup in cold water. When the syrup changed into | a s;)elé ball the candy was sufficiently cool | At this stage she removed pan from City of Washington.” fire, added butter and salt but did not | stir. When cooled to lukewarm degree | proud of a slopp: STAR, How Far Should a Parent Sacrifice His Own Comfort to Gain the Admiration of His Children? D!AR MISS DIX.—Our children resent their father's careless manners, his neglect of his person and his ignoring of all table etiquette. He is very much hurt and thinks that they have ceased to love him, which I know isn’t true. It is because they are fond of him and want to be proud of him. His parents say that he did just the same way when he was their age, and when he would come home from college he would citicize them so much they were miser- able in his presence. Is there anything I can do to help the situation? WORRIED MOTHER. Answer —Why don’t you get your mother-in-law to talk to your husband and remind him of how punctilious he used to be about all matters of good form to the collegiate standards? ‘That might make him take his children’s strictures less to heart and cause him to realize that it is not lack of affection that makes them criticize him, but just the arrogance of youth that is so certain that it knows it all and has a mis- sion to reform the world, beginning with parents. Apparently, however, from your account of the situation, your husband needs jacking up. Middle age is no alibi for & man getting sloppy and slovenly about his person. On the contrary, the fact that a man is no longer young and slim is the very reason that he should be more careful of his clothes and his grooming. Increasing age and avoirdupois do not make us easler on our fellow creatures’ eyes, and it is just common humanity to do all that we can to make ourselves as pleasing a spectacle as we can in a world that is not overful of beauty. Certainly there is never any excuse at any time, at any age or under any circumstances for a man to ignore the niceties of table eitquette and feed like a pig in a trough. That is disgusting and repulsive and destroys the appetite of those who are unfortunate enough to have to listen to him eat three times a day and observe the sword-swallowing he does with his knife and spoon, Considera- tion for the feelings of others should make us dine instead of feed. Of coure, it is part of a wife's duty to keep her husband from slumping and | relapsing into savagery, but this is not always easy to do, for men do not relish having their wives tell them of their faults or correct their table manners, and often for the sake of harmony the wife learns to hold her peace even when her husband needs a shave and a haircut and to be run through the laundry. But children have no such inhibition. | They are grand little reformers, too, I'll tell the world, for while 8 man and a woman may be indifferent to each other’s opinions and callous to the censure of the world, the one thing that they can’t stand is the disapprobation of their | children. Their vanity demands that they be oracles to their children, that their children look up to them and admire them, and when they find out that instead of being examples that their children aspire to imitate, their children regard them as awful warnings of what to avoid, it cuts them to the quick. Now children all want to look up to their parents, they want to be proud of them. Listen to little toddlers talk and you can hear them boast: “My mother is the prettiest woman in the world,” or “My father is the strongest man that ever was,” but when they get older the parents have to justify their children’s admiration for them, They have to make good. They have to give their youngsters something to brag about. For at a very early age children begin to see their father and mother as they are, without any subterfuge, and they are | cruelly clear in their judgments. A child isn't going to be proud of an untidy mother who doesn't look as nice s other children’s mothers, nor, as it grows up, is it going to be proud of a dull, stupld mother who never reads or keeps up with things. Nor is it going to be father who sits around home in his stocking feet and without a collar on and who ignores all the niceties and amenities of life. So it seems to me that it is worth while for parents to make some sacrifices to win the admira- tion of their children and live up to their children’s ideal. . DOROTHY DIX. (Copyright, 1930.) Today in Washington History I'd hate to be a hungry bum, request- ing coin to buy some kraut, because BY DONALD A. CRAIG. with every little sum, a lecture long is March 25, 1 | of the Pederal District recorded for the | soun first time today the substitution olf teach, some useful precepts they'd ex- Washington City for Georgetown as|pound. But few will listen to our reds their place of official residence “at a|men have their errands to pursue, they meeting of the Commissioners in the | scoot around with tireless speed to gain | another buck or two. They do not care Ever since the laying out of the new | a tinker's hoot what high opinions we Federal metropolis east of Rock Creek|may hold, they will not harken while ing of the cheese. Repeat as above, ex- cept that in each alternate row of po- tatoes the celery is omitted. Circle the with eroutons cut in triangular shape and having the its come to- ward the center of the dish. Sprinkle the space inside the croutons with sea- soned bread crumbs. Dot lightly with butter and sprinkle grated Parmesian cheese over all. Put in a hot oven for 15 minutes to thoroughly heat through and to give the top a rich brown tone. Parboil enough potatoes for the num- ber of persons to be served. Cut the fi- tatoes into medium-sized pieces, it not as fine as dice. In a double boiler have a cupful of hot eream, seasoned with salt and pepper. Put the potatoes in and cook until tender. Have ready a buttered baking dish and into this pour the potatoes and eream. Cover the with cheese erackers that have been dipped in hot water until slightly softened. Dot with butter and bake in & very hot oven just long emough to brown the crackers. Cut peeled raw potatoes into one- half inch slices, and with a doughnut cutter make them into rings. Fry in deep fat until brown. Then put in the oven on brown paper to drain. To serve My Neighbor Says: Brooms and all brushes for she added vanilla, beat until creamy |there has been considerable sectional and until the shiny look was gone, |feeling between the residents of George- Then she poured it into buttered pans | town and those who are Interested in and cut into squares, {me development o the new city. In Write to Nancy Page, care of this [January of this year the Commission- paper, enclosing a stamped, self- | ers began to use of the City of Wash- addressed envelope, asking for her new | ington instead of Georgetown in the leaflet on candy making. headline of their official letters. Much of the business of the Commis- sioners will still doubtless be conducted in Georgetown, but hereafter their offi- clal abode will be in the new city. ‘The Commissioners are in the habit of holding regular monthly meetings, but it has been thought advisable to have a superintendent in charge during the recesses of the board. The Com- missioners about a year ago appointed Samuel Blodgett, jr., upon the recom- mendation of some of the land owners. as “superintendent of the buildings and in general of the affairs committed to our care. It was President Washington who suggested the need of a superintendent. He realized the necessity of a more minute supervision of the business of the new city than was possible from the non-resident Commissioners, who made monthly visits to the city. On learning of the President’s views in this matter, able comment and that are not | the Commissioners more than two years actually unbecoming. But when my ago gave notice that “constant ctten- friend Mrs. Jones thinks of buying a | dance will be given” by themselves “or new hat she is drawn to the shop that | by & person properly authorized at their Fashions of Today. BY MARIE SHALMAR. Three Answers, What is new? What is correct? What is becoming? These three questions indicate three different types of women, or, rather, different attitudes that women take when they turn their thoughts to mat- ters of dress. In a general sort of way, every nor- | mally minded woman wants to wear dresses, hats and accessories that are | new enough not to look old-fashioned. that are correct enough not to cause we shoot from pious lips the words of gold. We wander on the pebbled beach, | we sadly journey everywhere, and we | have little chance to preach, which is | the cross we have to bear. But when a vagrant comes along and asks us for a custard pie, we feel it surely won't be wrong to lecture while five hours drag by. The hungry man must stand and hear, if he would have some food and drink; so we explain, in language clear, the fauits that put him on the bHnk. f he had done as we have done, he would from misery be free; he might be dezing in the sun, or resting 'neath | his banyan tree. If he had turned the | rusty crank of some one’s grindstone, as we did, and rllced his savings in the bank, he would not wear so punk a lid And so we talk all afternoon, while we have anything to say, and then we | hand the man a prune and bid him godspeed on his way. I'd rather work and earn my meals or do without the | meals, by jing, than stand and listen to the splels that open-handed voters spring. WALT MASON. | (Copyright, 1930.) | i A loud speaker has been used suc- cessfully in Germany as a scarecrow to | :e‘:fl feathered thieves away from the | fruit. sweeping should be hung up when not in use. If they are left standing, the bristies become bent and will not do their work lads be sure ts have hands by rubbing them with oat- meal moistened with lemon juice or vinegar. Never use soap be- fore removing the stain, or it will be more difficult to get off. A deliclous dessert may be very quickly prepared for the unex- pected guest by adding any pre- served fruit to sponge cake, which has been cut in serving slices. and topping it with whipped cream. Rice With Sauce. Cook one cupful of rice until tender in boiling salted water, then drain. Add one and one-half cupfuls of botiled or diluted evaporated milk and three well beaten egs Season with salt and cayenne. ce in buttered molds or custard cups and bake in a moderate oven until irm. Unmold and serve with ?llmon and olive sauce made as fol- jows The Sauce.—Add one and one-half | cupfuls of flaked canned salmon to half | a cupful of chopped stuffed olives, half a teaspoonful of Worcestershire sauce and a little pepper, salt and celery salt. ‘Then add two cupfuls of cream sauce. ;nur over the rice molds and serve ot | phire blue crepe Elizabeth, Patou’s green | wool crepe and flat silk crepe in dark | purple shade are chic. For a pattern of this style send 15 cents in stamps or coin directly to The Washington Star's New York Fashion Bureau, Fifth Avenue and Tewnty- ninth street, New York. We suggest that when you send for ttern you inclose 10 cents additional for & eopy of our new Spri fashion e, just off the B today we dress for romance THE new “sweetheart styles™ for summer . . . lacy fabrics, luscious colors, soft, reveal- ing lines — these demand a tempting new texture for the skin. how to give your beauty thae ble” quality The skin that suggests ea- resses is soft, ) 8 Begin tonight to improve yours with Armand has the reputation of showing the very newest things from Paris; when Mrs. Smith plans to buy a new street suit, she first makes inquiries to find out what sort of suit is correct for street wear and then insists on getting just sort, while Mrs. Robinson tries on hats and suits that are heralded as the latest thing from Paris and others that are recommended because of their strict correctness and chooses to buy none of them if they do not prove especially be- coming to her own type of good looks. | ANOTHER YEAR AND THIS TOOTH WILL BE LOST office in Georgetown.” Mr. Blodgett became officially con- nected with the city about & year ago (January 5, 1793) as supervisor in the sale of lots, and proposed a- lottery, the chief prize of which was to be a hotel to be erected here. This has led to difficulties, however, apd Mr. Blodgett was dismissed as supervisor in the lat- ter part of January of this year, al- though he was thanked for his interest and assistance In advancing the affairs of the cit; Sex how decay germs have damaged it with their acids? The gum tissue has receded. In less than a year this tooth will be lost—unless it receives immediate dental attention. Thousands have such a tooth in their mouths now. The prey of acid-forming germs! What a shame they didn’t know about Squibb’s Dental Cream. It contains 50% of Squibb’s pure Milk of Magnesia. Plenty of this safe, effective antacid to penetrate tooth crevices, and render decay acids harmless. To keep the delicate gum édge—The Danger Line—firm and healthy, And as long as The Danger Line does stay healthy, pyorrhea will antees freshness delightful aroma! For that da FRESH Food Problems BY SALLY MONROE. Stuffied Peppers. Six green peppers, two tablespoonfuls butter, one cupful boiled rice, one onion, one-half cupful cooked tomato, one tablespoonful Worcestershire sauce, one-half cupful grated cheese. Remove the tops and all seeds and pulp from the peppers. Place them in a pan containing cold water and slowly to the bofling point. Boil for five mintites and remove from pan and drain. When cold, brown the onion, sliced, in the butger; add the rice, to- mato and seasoning. Cook slowly, stir- ring all the time, for five minutes. Add the cheese to this mixture just before taking from fire. Pill the peppers with the mixture and bake them in a mod- erate oven. The cheese may be omitted. MOTHERS AND THEIR CHILDREN Keeping Bed Fresh. One Mother Says— ‘When m{ baby was small, I found it quite a task to keep the mattress on her bed clean and fresh. It seemed to me that a rubber sheet was so hot to put under the little tot and it had to be re- newed so often that it proved to be quite expensive, too. 8o I purchased some col- ored oil cloth, a shade to harmonize with her room, and cut it to fit the bed. ‘This can be sponged off daily and has proved to be satisfactory in all ways. (Copyright, 1930.) Examination of Egyptian mummies. some of them 4,000 years old, shows the existence in those days of gout, tubereu- losis and pyorrhea. FEATURES In all the history of dinners and dining no man is so distinguished as Anthelme Brillat-Savarin, a distin- guished French advocate, writer, dabbler in science, gourmet and authority on all matters gastronomic. Whatever else he might be doing, Brillat-Savarin generally had thoughts of food in the back of his mind. A story to the point relates to his visit in the United States, which came about because he had been proscribed during the French revolution. On his return from a shooting expe- dition in which a number of distin- guished persons had taken part, he fell into a conversation with Thomas Jef- ferson, who related some interest! anecdotes of George Washington. 2 Brillat-Savarin scarcely heard him. His mind was on a turkey which he had killed in the afternoon, Jefferson, ob- serving his distracted air, stopped, somewhat miffed, and started to walk away. “My dear sir,” cried the Frenchman, ;‘lxe]l:’e“ h‘ kfil.ixlousa:d p:xrdohns. I could not ng how I should dr wild turkey to be cooked.” i After his proscription, M. Brillat-Sav- arin went first to Switzerland. Finding himself bored, he whiled his time away in literary, scientific and gastronomical pursuits. Eventually the last named be- came a passion with him. Though not & professional chef, his multifarious in- vestigations into cookery made an immortalized him. A pleasant story which used to be told about him by Talleyranu will bear retelling here. He was on his way to Lyons. Having given plenty of forethought to the mat- ter, he decided to dine at Sens. On his arrival he sent, as was his custom, for A SIMPLE STEP TOWARDS HEALTH Kellogg’s ALL-BRAN is a Daily Essential and | Millions Know Its Effectiveness in Relief of Constipation Perhaps the one simple thing you are not doing to guarantee permanent health is having suffi- cient roughage in your food. Ab- sence of thiszoughage is the direct cause of con#tipation which results in sb many other ills—headaches, listlessness, general depression, in- digestion and, sometimes, serious disease. Kellogg’s ALL-BRAN is rough- age. It is positively guaranteed to relieve both temporary and recur- ring constipation or the purchase price will be refunded. Two table- spoons daily (in serious cases, with each meal) is the proper amount. Kellogg’s ALL-BRAN also helps you to health in other ways. It is rich in iron, practically all of which goes into the blood, bringing / 'HERE it is, Madam! Right on the label! The date that guar- « full flavor . .. shows you just how red, healthy color to the complexion. It helps prevent anemia. Be sure to include it in reducing diets. Many eat Kellogg’s ALL-BRAN with cream or milk added. Itisa FAMOUS KNIGHTS OF Brillat-Savarin, Dreaming of Turkey Dinner, Offended Thomas Jefferson. authority of him. -His book on eating_ delicious addition to cereals, fruits and soups. In cooked foods, such as bran muffins, it is just as efféc- tive in the relief of constipation. | Recommended by doctors. Ask your grocer for Kellogg’s ALL- | BRAN in the red-and-green pack- age. Served everywhere. Made by Kellogg in Battle Creek, L/ ALL-BRAN Improved in Texture and Taste FULL FLAVORED COOKERY BY J. P. GLASS. “WHAT, YOU ROGUE, FOUR TURKEYS ALL FOR YOURSELF?" the ccok of the inn and inquired what could be provided for his dinner. “Little enough,” said the cook, dis- couragingly. “But let us see; let us go to the Ht{:‘lhe‘n." lél’%?d M. Savarin. le found four turkeys roasting in the kitchen and turned to the cook indig- nln‘;ll;". “Why, you told me you had nothin, in the house!" he exclatmed. “I will bg pleased to have one of the turkeys.” “Monsieur, it is impossible. They are all ‘l’!eswk:s“t br!: a gentleman upstairs.” “He m ave a large party,” served Brillat-Savarin, digsa “No, he dines by himself.” Brillat-Savarin was awe-struck. “I should like much to be acquainted with the man who orders four turkeys for his own eating,” he said, finally, “The gentleman will be glad to meet you, I think,” replied the cook. ’ The gourmet ascended the stairs to pay his respects to the stranger. Ime agine his surprise to find that it was his "t four b hat, you rogue, four turkeys all for yourself?” said the exasperated father, “Yes, sir,” replied his son, “you know that whenever I dine with you, you eat up all the oysters of the fowl. I was prepared to enjoy myselt for once in my life. I did not expect the honor of your company.” History does not record whether there was an equitable distribution of the voysters” on this occasion. But cer- tainly father and son dined together. (Copyright, 1930.) the best granulated sugar you can buy i American Sugar Refining Company “Sweeten it with Dominc Granutated, Tablet, Superfine Powdered, Confectioners Old Fashioned Brown: Domino Always full weight / Syrup because its Dated! ing Cream. The delicate oils eleanse deeply and thor- oughly and wipe away with- out a greasy EL Scented with orange blossoms — the very fragrance of romancel 4As good beauty counters, 50c end §1.25 ARMAND CLEANSING CREAM GRAPELAD part of luscious elvety B 1o a velvety ure granulated susa ves children (and grown ups, those body bullding minevals need. with a flavor tha jer. 8o easily digested nts_delight in it. T ‘Welch's—least expensive pui jam you can buy. Free—10 popular wayste Wet s Dt X, Weshad R Y GRAPELAD not begin. At all reliable drug stores. Copyright 1930 by E. R. Squibh & Sons long your grocer has had any given can of Chase & Sanborn’s Dated Coflee. You can’t buy coffee that has had a chance to go shelf-stale under any circumstances. For we watch those dates, too! And we take back any can that the grocer hasn’t sold within ten days after de- livery . . . replacing it with a fresh one! And what a difference it makes in the coffee you drink! You get all the flavor « . . the fine aroma, the satisfying rich- ness, the tip-top perfection . . . of coffee straight from the roaster. Try a can of Chase & Sanborn’s Dated Coffee! See what a difference there is. How much more fragrant each brim- ming cup . . . how much more satisfy- ing rich, mellow taste. Your grocer hasit. .. Look for the date on each can. CLIVE BR( meal h OOK COMMENTS. ly, regardiess of what is set before them,”™ “Most men enjoy & tar of many Paramount pictures. ‘“‘With different. They demand that it be fresh. That's why so many insist on their coffes being dated.” CHASE & SANBORNS Cyffee Cooyrigh. 1330 by Seunderd Brusda lne. 3 A