Evening Star Newspaper, April 25, 1930, Page 38

Care of Fabrics and Furs Cleaning, Bleaching and Freshening Call for Care- fully Planned Methods of Stains—Protecti For white goods turned yellow from frequent Winter washings add a few drops of turpentine to the rinsing water and lay the goods or garment gn the grass in the strong sunshine to whiten again. Always put a teaspoonful of borax in the water when washing white clothes and it will help to keep them white. First soak and squeeze out the dirt from cotton materials in cold water, then wash with a good lather in hot water and rinse in three or four waters, the last containing the usual blue for white materials. Test the blue strength first with a piece of the material if possible, as only very little blueing is neeced. Cornstarch is better than starch for stiffening, as it does mnot stick and is soluble in cold or warm water, end it is not as readily affected by dampness. If very little stiffening is needed, a lump of sugar makes a good substitute for starch. ‘There are some white cotton ma- terials which hold the soil and stain much more stubbornly than others. Among them are Turkish toweling and children’s cotton stockings. To over- come this trouble, wash all pleces of white material first in warm water, then in cold water. On the stove put an enamelware pan of bolling water deep enough to cover the articles being treated. Into this boiling water drop a small cake of white dye, which may be bought at the drug store. Use a small wooden stick for stirring. Into the mixture in the pan put the articles that are to be whitened. They should boil fast and be occasionally stirred. For ordinary stains, five minutes of boiling will be long enough. If the stain is very obstinate it will require longer boiling, and sometimes a second boiling will be necessary. When the stains have disappeared, remove the articles from the pan into a dish of clear, cold water. It is necessary to rinse the articles thoroughly, so that none of the chemical remains in the material. Then wash the articles again in warm, soapy water, rinse them, and hang them up to . This method does not injure the ‘material, if the directions are followed. It is & sim- ple process and saves work and ex- nse. It removes grass stains and n rust. It will whiten articles which have been stained from the color run- ning into them from other clothing, and faded colored garments may be made entirely white by this process. To Wash Woolens. To prevent woolens from shrinking, prepare & lather with soap flakes in hot ‘water, add cold water until tepid, then wash the woolens in this, afterward rinsing in tepid water again, and hang to dry in a current of air. Never dry woolens in front of a fire, as this would cause them to shrink and grow yellow. Ground rice is a good medium for cleaning all kinds of white woolen gar- ments. The rice should be perfectly dry, and by means of a cloth or soft brush should be rubbed thoroughly over the soiled parts of the garment. Finally, shake the garments in the open air. This plan is good to use when garments are only slightly soiled. Cleaning Without Soap. Cretonnes, chintzes, colored curtains and silks of all kinds, washed in the following manner, will be equal to new in appearance and stiffness. Tie one und of bran in a muslin bag and mfl in two gallons of water for half an hour, Strain off and put the bran on again, using this second water for rins- ing. Wash the articles well in the first ‘water, adding enough cold to make it tepid. Rinse, hang in the open air and fron while still damp. Table covers, curtains and lamp shades are among the articles that may be washed in this way, and they will keep fresh looking for a long time. You can freshen up a woolen sult or coat with dry bran, by rubbing down with the bran, then brushing it all off. For light dry cleaning, use equal parts of salt, borax and white flour. Shake this preparation on the article to be cleaned and rub well. Place the article in a box and leave for two or three days, then take out and shake well. If necessary, brush with a soft brush. This preparation will clean deli- cate articles and materials that are only slightly soiled, but need freshen- ing, including laces, nets, crepes, silks, as well as white wools and slightly sofled white linen. To clean ribbons, fill a large crock half full of gasoline and dissolve in the gasoline enough plain cooking starch to make a smooth paste. For half a gallon of gasoline two cupfuls of starch will be required. Stir the mixture quickly to the right consistency. Dip the rib- bons first into lukewarm water, then, ‘while they are still wet, into the clean- ing mixture. Take them from the | crock, smooth them between the fingers, and stretch them onto a smooth, white sheet to dry. Place them, when dry, on another white sheet and brush them briskly with a coarse bath towel, giving each ribbon a shake occasionally to free it of the starch. Air the ribbons in the sun for half an hour. —Effective Treatment on Against Moths. usual way. Keep this mixture on hand for quick use, The best way to remove mildew stains from linen is to make a mixture of powdered starch and soft soap, half the quantity of salt and the juice of a lemon. This mixture should be ap- plied to the stain with a brush, and the article should be left to lie on the grass until the stain has disappeared. Equal parts of alum and cream of tartar will remove ink from children's colored dresses of cotton or wool. Mix well. Moisten with water and spread it on the spots. Repeat until they disap- pear. Ink stains on colored material may also be removed with a mixture of sour milk and fuller’s earth. Great care must be taken to wash out the milk after the stains have been re- moved. A combination of lemon and salt is excellent for removing ink spots from white goods, but should not be used on colored material, as it will re- move the color as well as the ink. Wet fruit stains with spirits of cam- | phor and launder as usual. For cocoa, chocolate or tea stains, wet the spots with glycerin and allow to stand for a few minutes before washing. To remove stains successfully from delicate fabrics, such as silk or other goods, without leaving_circles, place a clean blotter under the stained spot and rub with gasoline, then place an- other blotter on top and press with a hot iron. ‘To take out a grease spot, put a slot blotting paper beneath and on top of the spot, then draw a hot flat- iron across it two or three times. The grease will be absorbed by the paper. Protection Against Moths. The eggs of the moth are laid on wool, silk, furs, feathers and other ma- terial which is to be food for larvae. To be sure that no eggs are in a gar- ment when it flhflcked away, it should first be thoroughly brushed and beaten out of doors. A sunny, windy day is best. Blankets, furs and clothing should hang out for several hours on such a day. Sofled spots attract moths, so that all grease spots and dirt should be removed. A good anti-moth powder is made as follows: Mix together an ounce each of mace, nutmeg, cloves, caraway seeds and cinnamon. Make into a powder and mix thoroughly. Sew these ingre- dients up in muslin bags and store among your clothes. The sachets will impart & pleasant scent as well as keep moths away. Epsom salts placed among clothes in closets and trunks will keep away moths and will not stain or harm the most delicate fabric. This method is used extensively in large business houses. A good way to clean fur is to take a brush with stiff bristles, wash it, then cover the bristles with absorbent-cotton wool. Brush the fur gently but firmly, always brushing the way the fur lies. Change the cotton wool on the brush when it gets dirty and shake the fur well after cleaning it. All kinds of furs may be cleaned with bran, which should be as fresh as pos- sible. Put the bran in a bowl and then place it in an oven until it is well warmed through. Stir so that it will not burn. Then, when it is quite hot, Tub it well into the fur to be cleaned. Shake it out and repeat the process two or three times. For white or light furs, it is well to use bran that has been slightly moistened, applying it with a piece of flannel and rubbing it well into the skin. Dry the fur afterward with dry bran. Light furs may also cleaned with gasoline. While it keeps the moths away, camphor will fade brown furs, so should never be used near them. Do not leave natural-colored furs in the intense sun for very long, as this will tend to fade and bleach them. Keep them in a dark place when not in use and they will keep their color for vears. If you have rugs made of skins of the tiger, leopard or polar bear, give them the same attention that you do your furs in order to keep them free of moths. Strong moth balls are not good to put in with any kind of furs, as the strong chemicals used are liable to in- Jjure the fur. WHO REMEMBERS? BY DICK MANSFIELD. Registered U. 8. Patent Office. Special Stains. On warm, sunny days, linen that is | stained and discolored can be vastly improved if it is bleached in the follow- ing way: Spread the articles out on the grass, and when they are dry, sprinkle them with water from a water- ing can. Continue this during the day, repeating the sprinkling as soon as the linen become dry. | ‘To remove scorch marks, peel, slice and pound an onion to extract the Juice, then add two ounces of washing soda, half pint of vinegar and 2 ounces of fuller’s earth. Put the mixture into a pan and boil it for 10 | minutes. Strain through cheesecloth and bottle. Spread a little over the | scorched part and allow it to get qulte‘ dry. Repeat the process until the mark disappears, then wash the article in the gressional Library. ‘When “Duff” Green's row occupied part of the present site of the Con- LARGEST SALE N THe WORLD .he world accords leadership not to the mediocre or the pa: ably good—but to the superfine. SS= . Lipton's Teas have the largest sale in the world because there are no blends that equal them for choiceness, delicacy and bouquet. These wonderful qualities come from methods that Lipton alone employs—they grow, pick, sort, blend their own teas, which come from the world's finest tea district— Ceylon. This signature is your guarantee of superfine quali Quality in individual Tea Bage Ask for the Gold Tin. T " o voumm e ormar emomcav. AWARDED GOLD MEDALS CEYLON AND ity. INDIA Home in Good Taste BY SARA HILAND. A table with an agreeable disposi- flon is the best kind to have; in the upper portion of the sketch is shown a reproduction of an old-time tavern table, which is very much at home and very pleasant in almost any room in the house. For the 1iving room it would make an | excellent table on which to place a good sized reading lamp, books, magazines, etc. It might even have a bookshelf hung over it and the combination used as a desk. For the dining room it would lend itself to the scheme as a serving table and if there are only two or three in the family it might not be too small for a breakfast table. The top is 372 by 21 inches. And don't forget that a table such as this is ideal for a hall. The other little table is a tried and true friend, and equally pleasing in bed room, hall or living room. It is practi- cal because with the leaves folded it takes up little space, but when they are lifted it is large enough to use for cards or tea time service. (Copyright. 1930.) MOTHERS AND THEIR CHILDREN. Improvised Blackboard. One mother says: My small daughters teased contin- ually for a blackboard, but the price was prohibitive, with so many small shoes and dresses to buy. Finally I took a discarded window shade, the of which was quite good, and I cut off the split lower half. I painted the shade twice with flat black paint. When be | dry, I fastened the blackboard on the wall of the children’s room, so that it could be rolled up and down. This blackboard gives the children much pleasure and is an excellent substitute for the more expensive store kind. (Copyright, 1930.) Fruit Salad Dressing. ‘Two egg yolks or one egg, three table- spoons sugar, two tablespoons flour, one- fourth teaspoon salt, four tablespoons lemon juice, one-half cup orange juice, one-quarter cup pineapple juice and | one-third cup diced pineapple. Beat egg yolks and add sugar, flour and salt. Add fruit juices. Cook slowly, stirring con- stantly, until dressing thickens a little. Cool. Add pineapple. Chill and serve. MENU FOR A DAY. BREAKFAST. Orange Juice Wheat Cereal With Cream Creamed Chipped Beef Spider Corn Cake Coffee LUNCHEON. Pea Soup Baked_Stuffed_Tomatoes Graham Bread Washington Ple DINNER. Cream of Cauliflower Soup Baked Beef Loaf Tomato Sauce French Fried Potatoes String_Beans Vegetable Salad Mayonnaise Dressing Steamed Apple Dumplings Coffee SPIDER CORN CAKE. Sift together 124 cups corn- meal, % cup flour, 3 tablespoons sugar, 1 teaspoon salt and 1 tea- spoon soda, then add 1 cup sour milk and 1 cup sweet milk and beat thoroughly. Stir in 2 well beaten eggs, turn into hot spider in which 1 teaspoon butter has been melted, pour 1 cup sweet milk over top without stirring and bake moderately in hot oven 12 hour. STUFFED TOMATOES. Mix together 1 cup bread crumbs from center of loaf, % cup chopped cooked meat of one or more kinds, Y% cup melted butter, 1 teaspoon grated onion, 1 tablespoon chopped parsley, 4 canned mushrooms cut into small pleces and % teaspoon each of salt and paprika. Cut tops from 6 large firm tomatoes, scoop out part of pulp, fill with mixture and bake about % hour. . APPLE DUMPLINGS. Make short biscult crust, roll out nearly as thin as ple crust. Cut in squares, leave_enough to fold up over apple. Pare apples whole, remove core, place each apple on a square of dough, fill cavity with sugar, butter and a little nutmeg. Fold dough over apple so as to fully cover it. Pinch well together. Steam 1 ur. Sauce—3; cup sugar, % cup butter, 1 egg, juice and grated rind of % lemon, 1 teaspoon nut- meg and 1, cup boiling water. Cream butter and sugar, beat in egg, whipped light, then lemon and nutmeg, beat hard, then add water, put into iin pan and set within uncovered top of teakettle, which must boil till sauce is very hot, but not boiling. Stir con- stantly. RIDAY, A JOLLY POLLY A Lesson in English. BY JOSEPH J. FRISCH. A EUROPEAN NOTED FOR HIS LONGEVITY LIWVES ON ONIONS ALONE . HE HAD OUGHT TO CHANGE HIS DIET; THEN HE WOULDN'T HAVE L. F. Q—"Had ought” is always in- correct, Simply say “ought,” as “He ought to live alone.” Longevity (lon-JEV-e-te) means long life; long duration or existence, as, ““Young men are careless of longevity.” “The longevity of a fish is far superior to that of other creatures.” Jolly Polly will be glad to answer your questions on English and etiquette. Household Methods BY BETSY CALLISTER. One advantage the cliff dwellers had over men of more civilized times. They bullt their houses without cellars. And the modern cliff dweller who makes his home in an apartment has the same advantage. Cellars somehow seem to be most annoying at house-cleaning time. Some- times even we go through the delights or agonies of housecleaning and leave the cellar. We work down to the cellar and there we stop, thinking tfat it will be easier to clean the cellar when the furnace fire is not or when the man of the house has a vacation and can take & hand in directing the handy man. And truly the best time to clean the cellar is after there is no more chance that we will need a furnace fire until Autumn. It is always wise to have the cellar floor sprinkled before sweeping it, for this prevents the dust from rising and sifting through the floors to the rooms above. If you have sawdust this might be moistened and sprinkled. Moistened sand would answer the pur- pose. Of course it is absurb to hope to keep a cellar dustless or to have the standard of cleanliness for this part of the house the same as for the floors above. But we can have the same standard of sani- tation. We can be just as particular about damp spots and leaks as real filth. More or less dust is inevitable. Things will clutter in the cellar, too. But the kind of accumulation that forms a breeding place for disease, flies or odors is to be avoided. Make it with GELFAND’S Mayonnaise! California Sa.ad Arrange skinned grapefruit sectors with half a peach, stuffed with prune and nut meats, in center. Top with Gelfand’s Mayonnaise. Gelfand’s— because it’s richer . . . creamier! Try this delicious mayonnaise today. AT YOUR § Digestible as milk itself ! our In half pint, pint and quart sizes GROCER'’S family this fine new cheese food Don’t shake your head at the young- est . ..or deal tactfully with the oldest! Everybody can eat Velveeta It’s Kraft Phenix’ new cheese food Delicious flavor . . . perf digestibility . .. new healtb qualities. In Velveeta are all the precious KRAFT-PHENIX CHEESE CORPORATION Makers of famous "Prnavsurana” Cream Cheese J KRAFT ect properties of milk, milk sugar, calcium and other milk minerals— a patented process. Velveeta spreads like butter, slices when slightly chilled, melts instantly, toasts temptingly. Order the balf pound package from your grocer today. elveeta The Delicious New Cheese Food PRIL FOOD American Housewife Finds Thrift Budgets Difficult BY SALLY MONROE. NE of the last ways that many American housewives like to cut down expenses is in the matter of food. Perhaps you are one of these house- wives—and perhaps a time has come when for one reason or other it seems imperative to save one, two, four, five or six dollars a week, and there doesn't except in this matter of food expenses. | ""You have been brought up with high | ideals about food supplies. Your mother and grandmother were, let us say, wives or daughters of well-to-do farmers. They were used to rich milk, cream, fresh eggs and plenty of them. You have somehow bred in the bone this idea of plenty and the best of the raw muterlals of food. There are genera- tions of lavish housewives behind you. Thrift Heritage Helps. The woman of European parentage has an advantage over you there. Habits of food thrift were part of her tradi- tion—for food thrift has been a matter of necessity for centuries in Europe. Even the well-to-do French or English or Italian housewife resorts to economies that would seem too great to the American. Thg funny thing is that no amount of persuasion will usually have the ap- parent result of convincing the extrava- gant American housewife that it is pos- sible to set a good table on a strictly curtalled food allowance. She can read endless books and articles on the sub- Ject of food thrift, and not feel any direct change on the subjeet. The only thing that will persuade her is the present actual necessity for cutting down expenses and the realization that there is no possibile way of doing it save in this matter of food. So here we are—a little group of would-be thrifty housewives—and once a week we'll get our heads together and consider ways and means of saving that one or two or four or five or six dollars a week without actually dimin- ishing the nutritive value of the meals we provide and without making them any the less palatable. Even if you are one of those persons who feel that living on a budget takes the romance out of life—even if you see no special advantage in going farther with your food budget than simply to try to keep within a certain sum every week—the fact remains that the best way to keep down meat bills is to allow yourself a certain amount for meal every day. - A man who manages a restaurant that speclalizes in inexpensive table d’hote dinners says that if, buying wholesale, he can keep his price of meat seem to be any possible way to do it| down to 20 cents & dinner he feels that he is doing well. In buying meat he &l- ways multiplies 20 cents by the number of dinners he expects to serve, in order to see what he can afford to spend. Helps Housewife. Some such plan is good for the house- | wife to adopt. However, in the case of | the restaurant keeper it is only fair to have his dinners of equal goodness, whereas the housewife has the privilege of having one quite inexpensive meal one day for the sake of a rather ex- pensive one the next. Her effort should be to keep the average price of meat per person served down to some definite amount. She may take 20 cents a portion as her standard. If there is need for great economy, 15 cents may be allowed, though with only 15 cents she will have to regard loin lamb chops, porterhouse steaks and chicken in the light of a rare treat. ‘To have a definite idea in your mind of the amount of money you can spend for meat each day is a great aid to economy. Another aid to meat econ- omy is the habit of reading recipe books. If you know your own pretty well by heart, go to the public library and get the librarian to give you a number of recipe books. Take them to a reading room and then, with pencil and paper that you have brought from home, make little notes on various in-| expensive meat dishes. Even if you do not take down exact rules for making new dishes, you will get new ideas on the matter of cooking meat that will be helpful to you. Query. Among this week’s interesting queries is this: “Please tell me how to make apple snow.”—Harriet H. Apple Snow.—Four sour apples, three egg whites, powdered sugar to taste. Pare and quarter the apples. Steam until soft and press through a strainer. ‘There should be a generous three- fourths cup of the apple pulp. Have ready the stiffy beaten whites of eggs. | Soften the apple pulp, and fold this pulp slowly and gently into the beaten egg whites. Place lightly on an at- tractive pudding dish and serve with a boiled custard sauce. S Pickled Eggs. Boll one dozen eggs hard, drop them in cold water, remove the shells, then place the eggs in a jar with half an ounce of mace, half an ounce of allspice, one whole pej ,» one fresh boiled beet, and a little salt in the vinegar to be used, which should be poured over the eggs and spices while it is hot. My Neighbor Says: ‘When making an egg frosting, add half an eggshell of water with a pinch of salt and cream of tartar when the whites begin to froth and you will consider- ably increase the quantity of frosting. Pour salad dressings into jars which have been rinsed out with cold water. The dressings will not stick to the sides. For creamy shortening, a wood- en spoon is best. It does not bend, mark the bowl or pan or injure the hand as a metal one does. s To keep the fat from sputter- ing when frying ham or bacon and eggs, sprinkle a little flour or cornstarch in the frying pan. - ' S Tempt appetites with Welch's pure, delicious Grape Jelly Now, when fresh fruits are scarce, your family needs the appetizing health- qualities of this luscious fruit jelly. For grapes are the most nourishing of al fruiss And Welch's is just grapes . . . the finest. fresh, ripe Concords that money can buy " iellied by a special Welch process that captures all the tempting fragrance and flavor of the grapes. Here is the natural. healthy “sweet” that children can eat be- cween meals on bread . . that evervbody needsto stimulate capricious spring appetites ana supply easily-digested fruit mineraln Insist on Welch »~- elear frui - vfiiu . m Ihul)'a..‘- and oh, how Delicious! MUELLER’S ELBOW MACARONI HILDREN love this decidedly better macaroni. It cooks up lighter and fluffier than any other, with a distinctive taste that entices even the most finicky of childish appetites. Then, too, its small size and elbow shape make it easy to eat. member will relish the rare lightness and fluffiness that have made Mueller’s the largest selling brand of macaroni products in America. Cooks in Nine Minutes Mueller’s Elbow Macaroni is one of the most healthful foods you could give to growing boys and girls. Made of a selected blend of farina—the very cream of the wheat—it is easily digested and containsanabundanceofhealth- giving,body-building elements. A “Whole Family” Food Serve this delightfully different food to the whole family; every There are hundreds of ways in which Mueller’s macaroni products can be pre- d, all delicious. nd for our book of recipes illustrated in color. No cost or ob- ligation. Just write to American housewives frequently over- cook macaroni. The rare fluffi- ness and lightness of Mueller’s Macaroni is realized in itsideal form byfollowingthe directions onthepackageand boilingnine minutes. If especial tenderness is desired,oneortwo moremin- utes may beallowed. Remember to say “Mueller’s” the next time you order from your grocer. He has it or can get it for yous C: F. MUELLER CO., Jersey City, N. J. LARGEST SELLING