Evening Star Newspaper, September 19, 1930, Page 40

WOMAN'S PAGE. THE EVENING STAR, NANCY PAGE Fruit Dessert, Tomato and Grape Salad. BY FLORENCE LA GANKE. When Nancy was away on her week's solitary vacation she ate wherever the fancy pleased. There is no place like a large city for a variety of restaurants, tea rooms and hotels to offer them- eelves. Sometimes Nancy had good food, d sometimes she did not. But two especially good dishes were so much appreciated that she at once added them to her own repertoire. s fruit dessert. It was ms and pears. The and cored and cut alves were steamed end not mushy Two halves of pears ed side up, in a footed comport. four plums were ranged around them. About a half cup of the plum juice TOMATO was poured over. Thin slices of orange were cut into halves and placed around sides of dish. This was served cold. The beauty of the fruit dessert lay in the fact that the fruits were so lightly cooked in a slightly sweet juice that they retained their fresh flavor. The other dish which pleased Nancy called for a whole tomato, peeled, hol- lowed and chilled. The cavity was filled with well chilled scedless white grapes Chopped salted almonds were sprinkled over these and a sprig of cress added color accent. Well flavored French dressing was served with the salad. It was as pretty as it was good. Write to Nancy Pag e of this paper, if you want some ne d recipes. Ak for the leaflet, Salads Satisty. In- s close & stamped, self-addressed envelope with your request. THE STAR’S DAILY PATTERN SERVICE Slenderizing, It’s a black conton e that Paris is especially featuring for day wear, A tiny lace vestee reveals a touch of femininity. The natural waistline is marked a black sheer velvet belt caught wi & crystal ring. . The pointed treatment at the front of the dress gives emphasis to the flat- Ress of the hips. It may be made at a small expendi- ture. And it's so entirely simple to pu ther after it is cut out, you'll hardly believe it possible. Style No. 866 is designed in sizes 16, Lfi 20 years, 36, 38. 40 and 42 inches ust. For the medium size 3, ynrdsl of 39-inch material with three-eighths | yard of 16-inch all-over lace is sufficient. Crepy woolens also extremely fashionable for early Autumn for street and adapt themselves perfectly to this model | Tweed printed silk crepe is a charm- | ing suggestion for its development, as | is lightweight tweed of monotone m:x-! Tare. 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 ‘Twenty-ninth street, New York. ‘The new Fashion Magazine is just off the press. It shows all the attractive models for Fall and early Winter, The edition is limited, so we suggest that you order your copy today. Write your | name and address clearly, inclose 10 | cents, in stamps or coin, and mail your | order to fashic1 department. i Clam >Chowder.r Clean and pick over one pint of shucked clams and chop the hard parts, keeping the soft parts whole. Strain the liquor. Try out one-fourth cupful of diced salt pork, add three sliced onlons and cook until a light brown. Add four cupfuls of sliced white pota- toes, two cupfuls of bolling water, two teaspoonfuls of salt and a little pepper. Cook for 10 minutes. Add the c! and liquor and cook for five minutes. Add one quart of scalded milk just before serving. Top each serving wit) | WASHINGTON, D. C., FRIDAY, SEPTEMBER 19. 1930. FEATURES. Alice Adams Proctor gives you 3 new recipes for breakfast toast “CINNAMON TOAST” FOR EAGER CHILDREN Toast Wonder Bread to a rich golden glow. Spread liberally with butter while hot. Then sprinkle with powdered sugar which has been mixed with cinnamon. This quick recipe makes a delightful breakfast treat, and is equally acceptable with affernoon tea. If you prefer to make your cinnamon toast in the oven, here’s the way to do it: Toast Wonder Bread under open flame on one side only. Butter the untoasted side, sprinkle with the sugar and cinnamon mixture and put back under the flame until sugar has melted. MILK TOAST WITH A “SERVE-IT-AGAIN” FLAVOR (When you don’t kmow just what to serve) Toast Wonder Bread (as many slices as you wish). Place in covered dish to keep warm Then heat good rich milk with a little salt and plenty of butter. Pour hot milk over toast and serve immediately as you would a breakfast cereal. Sugar may be used on the toast, although some people prefer salt and pepper. “JIFFY FRENCH TOAST” FOR HUNGRY HUBBY Beat one egg in bowl till frothy. Add ¥ tea- spoon salt and 1 cup sweet milk. Dip Wonder Bread into mixture and brown both sides in fry- ivg pan with sufficient butter or good cooking fat. Serve with jelly or jam or syrup. Or dust with powdered sugar. The egg mixture should be enough to prepare 6 slices of Wonder Jiffy French Toast. HEN morning minutes say hurry—use || Wonder Bread for the quickest and best toast you ever ate. It puts the brisk in breakfast. Just open the air- tight wrapper. Use a sharp knife to cut even, perfect slices. Snap on the toaster. Drop in the slices. And out pops Wonder Toast, crispy and crunchy and evenly browned—all ready by the time your coffee has perked! Slo-baked Wonder Bread is the fastest- toasting loaf that ever left an oven. And is it good? You can’t have better toast. Just make this toast test yourself. Toast a slice of Wonder Bread. Then toast a slice of ordinary bread the same length 14 7 i4 This is the bread von're to ask your grocer for . . . by name . . . Wonder Bread. This is the bread that is slo-baked to seal in a delicate flavor. Your grocer gets it fresh every day from the ovens of the Happy Wonder Bakers. Try Wonder Bread for every kind of toast—and for every other bread use. You'll like it just as thousands of other housewives do. YO HO! YO HO! for the Happy Wonder Bakers. On the air every Tuesday evening at 8:30 over WRC and associated N. B. C, stations, of time. Compare the two. Notice how the ordinary bread comes out of the toaster—frazzled at the edges, unevenly browned, scorched in some spots and underdone in others, Now look at the Wonder toast. There is toast for hungry breakfasters—a golden glow from crust to crust plus a fragrance that says “Eat plenty!” Wonder Bread should make better toast. Only the best ingredients that money can buy go into it. And then it is s-l-o—b-a-k-e-d. It’s rushed to your grocer’s fresh from the ovens every day. Ask for the slo-baked loaf by name . . . Wonder Bread. WONDER BREAD ITS SLO-BAKED BAKERS ALSO OF HOSTESS CAKE