Evening Star Newspaper, March 28, 1930, Page 37

FOOD PAGE. FOOD AND THRIFT IN THE HOME Making Your Own Garments Series of Sewing Hints Is Offered for the Woman Who Does This Adr-hhemzoodmumdwba le at the present time must not only have style, but it must also be appropriate for the purpose for which it is bought. The type must be suited to the fabric, and the finish must be correct. Above all, the trim- mings used must add chic to the dress rather than mere decoration. A dress may be smart yet badly made, but if it s both smart and well made, and also of z)od material, then the general effect satisfactory. ‘Women with limited allowances for elothes should choose the more conserv- ative styles if they wish to be well dressed. Often the ition of the waist line, the length of skirt, the length of the sleeve and the method of trim- ming are the chief differences in styles from one season to another. Changing one or the other will help to make a dress Jook more up to date. Colors and textures are just as subject to change as silhouettes and the cut of garments. Frequently staple colors like black and dark blue and brown are the fashion- able colors, but as they are also staple, | goods they are usually good to buy, provided the weave wears well and the garment is not made up in an extreme design. Colors to Choose. Avoid using too many colors together in one outfit. A ome-color costume is more dignified than & mixture, although the new prints are a riot of color. Usual- 1y, however, contrasting color can better be obtained by means of beads, ribbon, or decorative stitches. Repeat the best «<olor in your hair and eyes to obtain & effect. White reflects cplor and is ming to all complexions. A fabric should be fast to both light and wash- . Past colors are not necessarily dull colors. Before buying dress materials, take a sample of the material home and submit it to the conditions under which it 15 to be used. To test, cover a part of the sample with cardboard and ex- pose the rest of the sampile to direct sunlight for at least a week. the cardboard occasionally and compare the exposed and unexposed portions. Wash a umrle under ordinary condi- tions and notice whether it fades or not. Neckline Is Important. ‘The shape of one's face and the width of the shoulders should determine the selection of the kind of neckline to use dress. The neckline of a dress is rtant detail. If the face is thin, v neckline. If the . The harshness and severity of any e e T y 4 effects are good. Plain and Ornamental. ys use thread that matches. This thread that is a shade darker your material, as it works a little ter. Use a medium fine stitch. plain, pressed-open seams and turn and stitch the o5 bias , place the to be joined t sides ther, a right angle. Match the de- thread of the material. Join lain seam. Press the seam open t off protruding cornz‘r:.. t : s vg-ug 3 4EEREE § Esé E,if i i 8. gis > .E"%E JEEREE 8 the r?hl side. oped facing makes a very.at- 2 ive and durable finish for dresses, |. 8s )it g i 2 £ g‘;gfi Work at Home. the making of points or other shapes, may be used. The lower m.yp:e straight like & hem, with ops along the edge that is sewed down. Hemstitching. ‘To do quick machine hemstitching g:t two strips of your goads together, ving them the width that you want | between two rows -of hematitching. Turn the edges of these strips in just the same as you would do if you were going to put insertion ‘between the strips. Now take about 20 thicknesses of grocery peper o newspapet and place these between the two strips of 3 edfis of which you have turned in, holding the edges of the strips of goods and the edges of the paper evenly together. Now sew the es of the goods and the paper to- gether on the machine, taking care to nvuclnulywtg:ded‘eolulu possible. When fii , pull the paper away from the goods. The length of the stitch produced by placing several thicknesses of the paper between the = d'mlll a m;"émh 18 quick- and easily made, and is very pretty, resembling han hemstitching very much. The width of the hemstitch will be according to the number of thick- nesses of paper which you use. Applied Trimmings. ‘The method of cutting decorative fig- ures from one material and sewing them onto another material gives a wide op- portunity for introducing several colors, covering large surfaces, and producini interesting effects by combining v-rleg weaves and textures as well as colors. The design may be completed or en- riched by stitches of silk, linen or cot- ton or gold thread. By this method you also to a variety of other articles, such as curtains, table covers, and can add touches to wearing apparel and | The cushions. The design used should not be too intricate or heavy of clumsy As you are putting one material over an- other, you must consider carefully their relation to each other. For instance, a heavy, rough matericiwould-nev do to sew onto delicate material, and no not cut a design from material that ravels easily. Various methods can be used to outline your design; that is, to cover the edges of the cut-out design that you use. You can sew the edges closely over ‘and over, or you can use a close but- tonhole stitch, or you can finish with a cord, braid or a strand of silk or thread. Insetting fine lace and embroidery medallions in wearing apparel produces decorative results which will fully repay the necessary with the French overhand Children’s Clothes. Nowhere are there so many ili- ties for remodel as in cl n's clothes, but even here care must be taken to be sure that the material is suitable and worth the work of re- modeling. Very often adult garments are of material too old in color and weave to be suitable for making over children’s garments. Part of this diffi- may sometimes be overcome b use of a bit of brighter color in hand or machine-made stitc] Cotton mhu“xul:l: are the most appro- priate for c n’s rompers, as will stand frequent wi 3 child under two years of age should wear soft, ‘hes. Pl {‘l:nyb\ninltoturnthe e once and sew rick-) E:I mmnude.wmtonlyx“k olfl turned edge, gz = THE EVENING STAR, Home in Good Taste BY SARA HILAND. There is nothing so pussling as to know just where to place the furniture when the wall spaces are few and small Such pieces as the sofa, secretary, etc.. should, of course, be placed flat against the wall, because if we start to put things cornerwise the firsf thing we know we have a “jumbled” effect that makes peace of mind impossible. 1f the desk is of the table type and you have no wall space against which to place it, you will find it pleasing and practical if placed at right m&l:w a single window or mup of win g In the illustrat! s shown a desk placed in this manner, and for day- time writing this arrangement could not be improved upon. The sunlight is at the left, and in the evening the lamp may be very easily moved near the window where it will shed 3 good glow for writing or reading purposes. ‘This desk is of mahogany and is really quite specious having seven drew- ers in which to store writing materials. bench is also of walnut with a cushion of velvet, and beauty of this of bench is that it may be slip) beneath the desk and not take up room when not in use. MOTHERS Party Refreshments. One mother says: Johnny said that all the parties he had been to lately they had been served with ice rream and cake and while he liked that well enough he wondered if the | Kn , | or ribbon, or by the application of a few 16 were quite delight A:&Jomyw‘:s.mddhh eats.” Begin The Day W Southland’s Favorite. . . EGIN the day with Southland's favorite break- hotcakes and Golden Crown. This delicious breakfast starts the day right— nourishing, and keeps it right! Golden Crown is a of a famous Southern blend known mmm the old South. Try it over pancakes, waffles, corn bread or toast. The true and delight you. True Southern Flavor will please Golden Crown Syrup is always identified by name and the n on the package. All Good Grocers Recommend Golden Crown STEUART, SON & CO, INC,, Balto., Maryland OLDEN ROWN TABLE SYRUP With the T Southern Flavorl MENTU FOR A DAY. BREAKFAST. Baked Apple With Cream 1 With Cream Rice Cereal Soft Bolled lg! Toasted Ralsin Bread Coffee LUNCHEON. PFish Croquettes, Egg Sauce Graham Biscul Prune Whip ‘Wafers DINNER. Consomme With Vegetables Baked Pork Chops With PFried Slice of Apple Delmonico Potatoes Boiled Spinach Butterfly Salad Squash Pie Cheese Coffee RAISIN BREAD. Make a sponge at night of 1 quart of milk which has been bofled and cooled, 1 tablespoon of lard, 2 well beaten eggs, 1% cups of sugar, 1 yeast cake and flour enough to make a soft batter. In the morning add 1 tablespoon of salt, 2 pounds of raisins, flour enough to make a dough. Let rise, then put in bread pan, brush with milk and kle with cinnamon and let and bake. This makes four loaves. FISH CROQUETTES. One pint cold boiled fish, free from skin and bone, minced fine, with 1 pint of hot mashed pota- toes; 1 tablespoon of butter, 3% cup of hot milk, 1 egg well beaten, pepper and salt and little ; mix thoroughly ; when cold make into balls, dip into beaten egg, roll in bread crumbs and fry in h%t fat, or just roll u:em in flour when eggs are expensive. Egg sauce—Add 2 hard-boiled eggs cut in thin slices to white sauce. BUTTERFLY SALAD. One cup sliced ea 1 bottle ltu;ed olives, g e, cheese, 1 head lettuce. Put a lettuce leaf on each plate, cut g{ne‘pple slices in halves and halves together to suggest ‘wings; quarter olives and lay on the glnupple. Cut & thin piece of cl and roll to make the butterfly body. Use thin strips of the cheese for the feelers. Pour Russian dressing over pine- apple and cheese. amiliar D X — ' Jifl;rent—more Jelicious cooked with GW: Er this new marvelous cheese food has so many uses. Spread it on crisp tea-crackers as easily as butter. Cut it cleanly in trim golden slices to go with flaky pies and pastries. But more than that—“Chateau” is wonderfully adapt- able to all sorts of cooked dishes. Taste a little slice as you cook. It gives favorite dishes that new sharp-sweet flavor. It melts readily, com- pletely, without becoming stringy. It’s conven- ient. And “Chateaun” is economical, too, because it is extra nourishing. Keep a package or two always on hand. Buy “Chateau” —a Borden Product—at your foodstore today, and ask for the new recipe booklet, “Chateau—12 ways to serve this new and delicious cheese food.” The dristocrat of all Cheese Foods 3 BY SALLY MONROE. BE civilised—eat three meals a day. Don't be & nibbler, a consumer be- tween meals, and a scorner of regular meal times. I wouldn't quite dare to say that it is uneivilised not to eat regular meals at regular meal times—but you'll have .to admit that regularity of meal time is something that comes with civilization: and that savages, like squirrels and chipmunks and rabbits, eat when they have a chance—and as often as ti have a chance, save when they have fed to repletion. It is characteristic of savages and primitive folk that they devote a great deal more thought and energy to this matter of getting enough to eat than do more civilized folk. Always the dread possibility of starvation hangs over their heads. I suppose one reason why they are not civilized is just that— that they spend so much time thinking about the absolute necessities of life that they don't have time for the other things that indicate civilization. Regular Meals Appear. It 1s when life becomes more compli- cated and more varied in interests that the necessity for a fairly uniform meal schedule is apparent. For, after all, the business of eating takes less thought and less time when we take our meals at regular intervals, quite as a matter of course. ‘The person who eats only when he feels —and some people you know of doing just that—must all the time be asking himself whether or not ke is hungry, whether or not it is time for another meal. BSome housewives who provide regu- lar and adequate meals for their fam- ilies are lax in this matter of regular meals for themselves. As a matter of convenience such a housewife waits on others at breakfast time. She feels that she can enjoy her own breakfast WASHINGTON, D. C., FRIDAY, MARCH 28 1930. Regular Hours Are Better Than Between-Meals Idea appetite and add perhaps to her welght . X ‘The worst thing about not a regular breakfast is that very mr- sons can comfortably go to the next meal without some sort of snack, snd snacks between meals—being of an ir- regular, urcertain nature—are never as wholesome as usual meals. Fruit at Table. Some people will tell you that they never eat fruit at meal time, but that they like a little to take between meals. Well, why not eat it at meal time? Why FOOD PAGE. Household Methods * It you are guests in the evenids ses That There o & gnt ih your front hall about the time you are ex- pecting them. They will feel much more welcome if the light is burning for them than if you do not put it on until you hear their door-bell ring. If you have a light for the front porch this should also be lighted to make it easier to mount your front steps. It Sues'& have to go upstairs or into the sleeping quarters of the house to remove their wraps there should ways be a light in these rooms and in the hall leading to them. Entrance | g0 into should be lighted. Often dark- possible to hair and put on hats with the possible ease. Always arrange dressing table or bureau before the guest must in a good with respect to the light. (Copyright, 1930.) and passage halls that the guests might | every day hey | not eat a little fruit for breakfast? Or in place of dessert at luncheon or dinner? Punny thing, isn't it—people who would feel that it was a great nuisance to eat an apple at dinner or a banana at breakfast, and who wouldn’t bother to do so unless it were cut up before- hand—will eat any sort of fruit out of hand between meals. ‘Well balanced, carefully chosen meals satisfy the appetite and take away from between meals much of their attraction. Query Answered. Among this week's interesting queries “Please tell me how to make straw- berry jelly for future use.”—MIRIAM. Put the berries after they are cleaned and hulled in a stone jar and set it in a kettle of tepid water. Let the water boil until the fruit breaks, then strain the fruit through a coarse bag. To each pint of juice allow a pound of sugar, which should be heated and added juice after it has boiled 20 minutes. let the sugar and Juice just come to and pour the jelly into gl 5 the jelly does not harden, do not boil it again, but put it in the sun under a glass cover and leave it there until it does jell. My Neighbor Says: Pastry made with too much water is tough and hard. Use after the confusion of getting off the school children and workers of the family has subsided. So she leaves the coffee pot where it will remain hot, and 10 minutes after the luncheon e, its down for a leisurely repast— to certain breakfast dishes vari- discovered in the refrigerator. Then She Nibbles. Ha had so late a breakfast the e has little interest in eating when other people usually eat luncheon. Perhaps at 3 or 4 she satisfies her appe- tite with a dish of ice cream or an ice cream soda at the corner store. Or, in '.hecoumofbokln(oreooln{ she may get enough tastes to satisfy her Tonight an old fa- miliar dish gains glory. Its Tomato Toast—with “Chatean” It’s not because you use the finest tomato juice, the crispest onions, the plum the rest—the flavor of “ » B bee 1o (A delicioas s yss ek i it it sipoecston) Simmer together for ten mizutes fwo cups cooked, strained toma- toes, one small ogion minced, one eapoons butter in & saacepan. i i ns four. Add tomatoes and cook antil thick- with salt and o ittle sugar. the buttered toast sheet teau. mate only enough water to hold the ingredients together, mix quickly, :;u and handle as little as possi- e. Mayonnaise mixed with finely diced celery makes a delicious dressing for plain lettuce. When boiling ham, salt beef or tongue which is to be served cold r’u should leave the meat in the iquor until it is cold. The flavor is very much improved. Never hurry children when eat- ing. Children who bolt food suf- fer from indigestion. Food prop- erly masticated is easily digested. MACARONI PRODUCTS HERB is the answer to the problem of planning Lenten menus. Have Mucller’s Macaroni or Spaghetti as the main dish. Thereis an endless variety of appetizing ways to prepare these tasty foods. Many of them are de- scribed in the new Mueller Recipe Booklet, sent free on request. Light, Yet Sustaining Mueller’s Macaroni and Spaghetti cook up remark- ably light and flaffy by boil- ing nine mimmtes according to thedirections on the pack- age. This avoids the not uncommon mistake of over- cooking —though, if special tenderness is wanted, one or are hundreds of waysinwhichMueller's cious: Send for our :grdk. of recipes l; many speci dishesareillustratedin ‘color. No cost or ob- ligation. Juss write to two minutes more may be allowed. For Ch;'ldren and Grown-Ups There is no more nutritious food than Mueller’s Macaroni or Spaghetti. Though light and easily digested, they contain an abundance of body-build- ing, bone-forming, health-giving clements. They are far more tasty, too, than ordinary products. Children take to them as eagerly as they do to ‘ playtime. Adults find thema most agreeable change from meat and potatoes. Don'’t be satisfied with or- Insist on Mueller’s: Your gro- ‘cer hasit or can getit for you. C.F. MUELLER CO., Jersey Cisy, N. J.