Evening Star Newspaper, September 26, 1930, Page 36

Cleaning and Renovating Instructions to the Housewife on Various Methods | Of Caring for t Equipment anm towels that are badly stained should be dampened with cold water and rubbed well with yel- low .)QF or sprinkled with soap powder and quickly rolled up as tightly as pos- sible. Leave for a few hours before putting into water. When washing and bolling them add to the water a little paraffin or turpentine and re- all obstinate stains, then rinse m and ha the towels in the open air to dry. Have a coffee can with a cover lnr%lndy place in your kitchen and put into it all scraps of soap. When the can is half full grind the through your food chopper and you will have soap chips equal to a bar ©f soap as good as any you may buy. Linen window shades need not iook dirty and shabby. Take them down and spread them on a table covered with an old bath towel or place them over the side of the bath tub. Scrub Yery gently with a nail brush and a m.l-'g'rl soap warm water, but do not get them wetter than you can helg. ‘Wipe off the suds with a damp cloth, roll up the shades tightly and attach them to the windows. They should then be pulled down and left down until they are perfectly dry. Stains on Linen. ‘To remove coffee stains from your ‘white linen tablecloths wet the stains with water and then put on a plaster of baking soda. Keep the spots damp for a couple of hours, then wash in the usual way. All llrm of the stains will disappear. Troublesome tea stains can be made to disappear by d"?w in sweet milk for a few minutes then in the usual way. Hang on the line and the stains will be gone when dry. Borax water will remove coffee, tea and fruit stains from table linen. Dissolve one teaspoonful of borax in one pint of houh‘:‘s water. Rub the stain with a piece clean white cloth wet with the solu- tion. Repeat the process if n K Ink spots may be removed from ‘white or light-colored material saturating an hour, wash out in clear water and you will find that the spots have disappeared. To remove red ink stains from table linen spread some freshly made mustard over the stain and leave for about half an hour, the oft and all trace of the ink will T, To remove blood stains from white linen use a tablespoonful of household ammonia in just enough cold water to wet the material. Let re- main for an hour or so. then wash in ‘warm soapy water. All traces of the stain will disappear. .’eflllmry it inse 7 gjERix £d b5 ] HES g from m the les and from save T0 TEMPT YOU AND KEEP YOU WELL >, Now YoU can have, in Kellogg’s ALL-BRAN, a ready-to-eat cereal that is as delicious as it is health- ful. Two delightful styles te choose from: The famous krum- bled cereal, or the new Biscuit, Kellogg’s ALL-BRAN is far bet- ter than habit-forming laxatives. It sweeps out body-poisons, and banishes constipation. It is guaranteed. Two table- spoonfuls of the krumbled, or at least one Bisewit daily, will pre- vent and yelieve both temporary and reeurring censtipation. In severe cases, use with each meal. ALL-BRAN also provides the body with iren. At your grocer's in the red-and-green package. Made by Kellogg in Battle Creek. The original All Bran. # ALL-BRAN & 9 3 fi excellent for dusting picture !ram::‘. X prevent it from slipping. he Home and Its Are Given. gasoline without leaving the usual ob- Jectionable ring when dry, first dampen with water around the spot to be clean- ed. Sponge with gasoline inside of this ! in the usual way. Hang in the open air for a few minutes, then press. This will positively leave no ring. When rubbing a stain with bengzine, use a plece of the silk or cloth of which the garment is made, then if the color runs a little, the spot will be newly dyed with color from the piece. If no piece 1s at hand, use part of a hem or double fold, Do this work outdoors. To clean a silk or woolen dress that is badly soiled, wash it through two bowls of gasoline or use two parts of clear, cold water to one part of gasoline. Squeeze but do not rub the garment, rinse in clean mixture, and dry in the shade. Gasoline does not take out plaits or wrinkle .naterial. It is hard on the hands, so use two wooden clothes pins to lift the material up and down | in the gasoline. Garments treated this way look like new when pressed To remove grease spots from silk take some blotting paper, put one plece under the spot and one over, press with a | very moderate iron, and when you re- | move the biotling paper the spots will | be removed from the silk onto the blotting paper. Todine stains nay be removed from silk material by dampening the soiled places with water and covering with atarch, Let dry, then brush off. If the stains remain, iepeat the treatment. This will not affect the color in colored materials. Grass stains on clothes are easily re- moved with methylated spirit, rubbing it well into the stain. In the case of an obstinate stain, soak the material in methylated spirit for about two hours and then rub until the mark disappears. To clean upholstery indoors, make a very weak suds of mild soap flakes and lukewarm water. Dip a Turkish towel in the water, then wring out to remove all surplus moisture. Place the towel smoothly over the upholstery to be cleaned and then beat with a carpet beater. The towel eollects the dirt and prevents dust from fiying around. All Arouné the House. ‘When doing the Fall housecleaning housewives may save work by following | the methods of men when washing automobiles. Buy a large sponge and & medium-sized chamois skin. To wash windows dip the sponge into clear, warm water, wring it then wash the glass. ‘Wring the chamois skin through clean water and wipe the glass. Clean win- dows will be the result. baking soda, A paint brush t two inches wide, with soft bristles, especially ving those ha ornament work. To do this work safely, tack rub- ber to the bottem of hy}wr stepladder to dippin \oby'hlcgplu: ammonia. them and finish off by dabbing the ‘bristles in elear cold water, then hang up the brushes in the air to dry. Paint SHET with should be Clean brushes care! the in warm water it hei ur when your ver is not equipped with a device, may be accom- Comtmon Soap sba. inserting. the L soap and inse e ver hllde.p ‘This will hold the ver and enable you to make iwo turns. Heat nails very hot not split plaster when the oilcloth on the shelves of cabinet becomes crooked be- ars stick to it, but this overcome by fastening | the shel! with thuml be removed ani frefitdiaiis Eggggéflaseggg : H Eipe %‘ ther aluminum utensils lant surface if cleaned This is easily done if 1 of boiling water, wder may be used, bu lr‘g“:mr pouring the utensil to be £z i i £ is H 3 L i easily split the thin shelf | hi i|six or eight MENU FOR A DAY. BREAKFAST. Sliced Peaches. Bran with Cre:f1. Oreamed Smoked ueef. Oatmeal Muflins. LUNCHEON. Baked Macaroni with Cheese. Slicod Tomatoes Mayonnaise Dressing. French Rolls. Ohocolate Cake Tea. . DINNER. Beef Broth. Hamburg Steak, Brown Gravy. French Fried Potatoes. Creamed OCaulifiower. Cabbage %nhd.m Mayonnaise ressing. Floating Island. Cofee. OATMEAL MUFFINS, Mix _and sift together 2 cups flour, 3 tablespoons baking pow= der, 3 teaspoons sugar and 1 teaspoon salt. Add 1 ecup celd cooped oatmeal, and when well mixed moisten with 1 cup milk to which 1 beaten egg has been added. Stir in 3 tablespoons melted butter, beat thoroughly, turn into greased muffin pans and bake in a moderate oven, MACARONI AND CHEESE. One-half pound ,of macaroni broken fine and cooked in plenty of hot salted water 20 minutes. Turn into a colander and pour cold water over it. Make a sauce of 2 cups hot milk, 1 large table- spoon butter, 1 tablespoon flour and salt to taste. Put g layer of grated or prepared cheese in hot- tom of baking dish, then a layer of macaroni, then sauce, and re- peat until the dish is almost full. Cover with bread crumbs and dot with butter. Bake till brown, FLOATING ISLAND. Beat the yokes of 4 well, add 12 cup sugar and a pinch of salt. Pour over this slowly 1 quart of hot milk, Return to the stove and cook until the custard thickens. Flavor when cool. Whip the whites stiffly and drop in spoonfuls on boiling water. Cook about three minutes, take up white ‘islands” and put on the custard. Serve cold. Or beat 4 tablespoons sugar into the whites, pour into buttered tin mold or pail, cover and cook for 20 minutes in a kettle of bolling water, then turn on to eustard. MOTHERS AND THEIR CHILDREN, Bashfulness. Frank is our only son, and when I saw of bashfulness developing in him I set out to' overcome this annoy- ing trait. I encouraged him to answep the door bell and to greet the visitors who came to our home. I would easu- ally suggest that he show them his pets, and thus forgetting himself, he would talk easlly and without embar- rassment to them. Whenever a chance arose to send him on a little errand 1 took advantage of it. I found that every possible outside contact helped im to overcome his bashfulness and was developing in him a gracious, nat- ural manner, so I saw to it that he had many of these contacts. (Copyright, 1930.) Asparagus Salad, A deliclous asparagus salad with dressing may be made by laying on water- tablespoons :l“imull addin o half Gl Z'rb: ‘nl‘l y g one-half cup encl dressing. Pour the dressing generously over the tips. er Ramily's Gratitude v & RN To hear delighted exclamations when your salad course is served...isn’t that balm te your soul? Ten times out of ten you wi// hear them, when you serve Best Foods Mayonnaise. It's so smooth, so creamy, so flavory! Best [oods Mayonnaise 7 s Repays the Knowing _Homewife Y the new crystal AR No':v” od in 3/7«&“1’«4 buted by Inc., 1100 Maryland Washington, D. C. Tel. Ave; S.W., T [EXPERIMENT, experiment again, and keep on experimenting. This, backed by an adequate assortment of substances used for their seasoning effect and s certain amount of cul- inary knowledge based upon experience, is the real secret of achiéving those delicate flavors which distinguish su- premely good eodbking from the merely fairly géod, according to Francols Guil- lot, chef of a New York hotel. “It is gestful flavor gained by the wise use of the seasoners proper, and sauces or gravies, that is chiefly re- sponsible for the success of the really good cook,” says Chef Gufllot, “and it is lack of such zestful flavor that chiefly {r‘\m American cooking at the present ime, “Our raw materials—vegetables, meats and frults—are as good as can be f‘m- cured anywhere on earth, but it a frequent complaint of foreign visitors that a great deal of American-food has & certain blandness of taste which lessens the appetite appeal. “Too many American cooks rely al- most entirely upon salt and pepper as seasoners, forgetting that there are a score of others which have proved their value. It is impossible to lay down any all-embracing rules for the use of seasoners, or to say exactly what each one does, but those who are willing to experiment, using common sense and experience as guides, are able to achieve effects that will oaptivate the most fastidious palate. A bit of thyme or mace will make all the difference in the world in the flavor of a soup. A pinch of sugar added to the water in which vegetables are cooked restores their garden flavor without making them taste artifically sweet. Sauces and Glasing. “Wilen it comes to sauces, it should be remembered that there are others besides the too familiar white or brown | sauces. ~Warmed-up roast Jamb can be made doubly delicious by warming {1t in a sauce made by adding a glass of current jelly 1w each cup of gravy made from the drippings in the pan. A delicious variation from the usual mush- room sauce for steak can be made as follows: Drain and place in a frying pan one can of apricots. Add one- fourth cupful sugar, one tablespoonful butter, pinch of salt and a little apri- cot sirup. Poach over a low flame until llrug is thick. Serve hot with the steak. “@Glazing with a properly prepared sauce adds to bath the appearance and flavor of many kinds of meat and fowl. Boil until sugar is dissolved, one cup- ful sugar, one-fourth cupful water, two tablespoonfuls lemon juice. Add one- fourth teaspoonful tobasco sauce, one tablespoonful tomato ketchup, one- fourth teaspoonful table sauce, one ta- my 2, bul Home in Good Taste BY SARA HILAND. Perhaps you are one of those indi- viduals who simply cannot, throw away a scrap of material even though you do have no use for it. You can't tell why you save some of these old pieces, but if you are that kind you will be glad that you have them to look over and sort out, and of course there will | be lots of them that can be cut into pillows or even table covers, and there might be some that will make candle shields or appliqued trimmings lamp shades. In the accompanying illustration are shown two pillows which may be copied | and made up out of the old scrap- basket findings. The upper one is in two shades of satin, Surely you must have seme satin left from an evening dress, perhaps some peach and some in powder blue. Think how lovely these would be together, and you need only a triangular plece of each, the back being taffeta or other material in a color which is in harmony with the for | top. The lower pillow is made out of a piece of striped taffeta about a yard long and half a vard wide, so cut as to make the strips form a series of squares. (Capyright, 1930.) i Capt. Youell recently piloted a 22- | seater air liner, weighing 9 tons, and carrying passengers and freight, from | London to Paris in 90 minutes' flying time at an average speed of 160 miles an hour. “EGG-NOODL!S? Yes I used to make my own. But— 0 Oneday, the grocer asked me to try MUELLER'S, I did—and I haven't made egg noodles since. MUELLER'S EGG NOODLES are every bit as de. licious as the best I ever made. They cook up wonderfully light and fluffy, too. So why should I spend time and labor making egg noodles when it's so much easier to keep 2 supply of MUELLER'S in the pantry? Selected Ingredients MUELLER’S EGG NOODLES are not only tasty— they are absolutely pure, as well. Only selected fresh eggs and a choice blend of flour are used in their manufacture. Not a particle of artificial colos- ing enters into them. There are many delicious egg noodle recipes. Here is a popular one: NOODLE RING 1 pkg. MUELLER'S WIDE EGG NOODLES; 5 eggs; 2 tbsps. butter; 6 tbsps. cream; 1 | salt; V4 tsp. pepper; pimentos. Parboil noodles 7 min. in 4 qts. boiling water with 1 tbsp. salt., Drain. Beategg yolk, add noodles, butter, cream, salt and pepper. Fold in beaten egg whites. Bake ina grusef ring meld, set in pan of hot water 30 min. Turn out on hot platter. Use creamed mushrooms, fish, diced chicken or meat for cen- ter of ring. Garnish with pimento. Maany other appetizing dishes can be prepared with MUELLER’S EGG NOODLES—egg noodles au gratin, fried egg noodles, egg noodle soup, eg noodles with frankfurters, with sauerkraut, wi spare ribs—there is the widest variety, With all of these, you will get the best results with the MUZLLER brand. Why not get a package, and try the recipe printed above? Your grocer has MUELLER'S, or can get it for you. MUELLER'S & MACARONI Ry, SPAGHETTI EGG NOODLES ELBOW MACARONI COOKED SPAGHETTI LARGEST SELLING BRANDS-IN o FOOD PAGE. Famous Chef Discloses Secret of Subtle Flavors blespoonful beef extract. In glazing roast fowl, seer and brush frequently with glasing sirup while roasting. Roast lamb can be given a piguant flavor by basting every 15 minutes with the fol- lowing mixture: One teaspoonful salt, one-half teaspoonful sugar, one tea- i?onnful mustard, one and a half ta- lespoonfuls garlic vinegar, and six ta- blespoonsful salad oil.” Dozens of variations which accentuate or modify the flavor of the main in- mum of the dish are possible ugh the use of the scores of ac- cessory ingredients used for their sea- soning effects, Chef Guillot points out. It is, he halds, this opportunity to ex- and discover that constitutes the ire of the culinary art to which Brillat-Savarin, a famous epicure, gave expression when he said that the dis- covery of a new dish is more important to humanity than the discovery of a new star, Recipes. Cucumber aspic salad—Peel one large cucumber and chop fine. Season with salt and pepper and let stand for one- half hour in four tablespoons warm vinegar. Add two tablespoons lemon juice and one-third cup sugar to one- urth cup bolling water. liquid drained .from cucumbers. Add two tablespoons gelatin that has been soaked for five minutes in one-half cup cold water. Add few drops green vege- table coloring. Cool and strain through cheesecloth over cucumber. Place in well chilled mold, Keep in refrigerator until irm. Garnish with small balls of cream cheess. Sérve on letture with French dressing, Baked tomatoes—Peel and cut in thick slices six firm, ripe tomatoes. Line bottom of casserole with layer of toma- toes. Sprinkle “with salt and pepper. Rub together four tablespoons butter, one teaspoon sugar, one cup bread. crumbs. Spread the mixture thickly over tomatoes. Add second layer of to- matces. Dot with butter, sprinkle with salt, pepper and dry breadcrumbs and bake for twenty minutes. Deviled bones—Brush the drumsticks, wings or back of a cold fowl with melted butter. Mix together one tablespoon prepared mustard, one tablespoon chut- ney and one tablespoon curry powder. Cover the rru oi the fowl with the mixture and broil lightly. Mix together over the fire one cu spoon sugar, juice of gravy, one tea- one lemon, one tablespoon ketchup, few grains cayenne| and salt and pepper, Cook the pa&u of the fowl with the sauce for five min- utes and serve, Spanish string beans—Shred two medium-sized onions. Saute in two tablespoons butter until tender. Mix with two cups strained, stewed tomatoes. Mix with | P JOLLY POLLY A Lesson in English. BY JOSEPR ). FRISOR. ) ur, add two tea- spoons butter and serve. Chicken Mexicaine—Cut,up a frying chicken, le with salt and cup strong chicken stock, to which has been added one-half teaspoon chili powder, one teaspoon olive oll, one tea- spoon tarragon vinegar and one tea- spoon 'u{lr. Add one quart green peas | and cook until peas are tender. Pile peas in center of platter and arrange chicken and giblets around them. i &a-;h m“p‘,%'{“ .t whlzbulauce of Wwo tablespoons bytter, four tablespoons flour and one quart milk. Season with salt and pepper, one-fourth teaspoon paprika and the grated half of one onlon. Mix one-fourth teas, sugar and one-eighth teaspoon T with one cup juash, mashed and beaten until sme . Add to the white sauce. Beat with an egg beater, reheat and serve. Golden mourftain—Scrape and boil until tender enough young carrots to make two cups when mashed. Mash thoroughly and add two well beaten eggs, one-fourth cup cream, one tea- spoon sugar, and salt and pepper to taste. jace in “well buttered mold. Stand in pan of hot water and bake until firm in & moderate oven. Turn out on platter and surround with cooked as, Savory beets—Boll one-half dozen medium-size beets until tender. In the meanwhile, mix together two table- spoons butter, one teaspoon grated onion, oll;le uupoonhl;x l'z one umf- spoon vinegar, one-hal aspoon salt, a dash of nutmeg. Cook for five min- utes. Peel and slice the beets. Ar- range in serving dish and pour the sauce over them, Virginia ~beef tongue—Scrub the tongue. Place in saucepan, cover with water and cook slowly until tender. Meanwhile prepare one cup stewed cur- rants. Add currants to one cup of the water in which tongue was cooked. Add one cup sugar, one-fourth cup butter one tablespoon cloves and one-half lemon, sliced. Simmer tongue in this sauce for 15 minutes. Place of serving dish with sauce, Garnish with slices of lemon and serve.. Scalloped onfons—To one qua strained, cooked tomatoes add two table- spoons flour, one tablespoon sugar, salt and pepper to taste. Simmer for fifteen minutes. Add two tablespoons butter. Halve eight medium-size onions and place in baking dish. Pour tomato sauce over onlons and bake for one hour in moderate oven, THE AVERAGE AMERICAN TAKES 19808 STEPS DAILY, ACCORDING YO A STATISTICIAN, A PEDESTRIAN, OF COURSE, DOESNT MAVE THE OPPOR-) 0. 8.—With the exception of dates, fig- ures should be set off by commas into periods of three orders each, as steps,” “in 1929 he had $1,028. hssets were §1,726,642." Jolly Polly will gladly answer your ;:uutwm on receipt of a return enve- lope. [T Cheese Relish Salad. One teaspoonful granulated gelatin, two tablespoonfuls cold water, one cup white cream cheese, one cup diced cel- ery, two tablespoonfuls chopped pimien- tos, two tablespoonfuls gree peppers, one-fourth teaspoonful salt, one-fourth teaspoonful paprika. gelatin and cold water three minutes, Dissolve over hot water; cool; cream cheese with fork. ‘Add rest of ingredi- ents. Pack into mold. Cover tightly, bury for four hours in three parts o chopped ice to one part of coarse salt. Unmold. Cut in slices and serve on lettuce and top with salad dressing, This salad can be frozen in four hours in a mechanical refrigerator. 7 To Keep Ham. Al After you cut slices from a whole ham, rub a handful of cornmeal over the cut place, entirely covering it with the meal, then wrap the ham in g_l;lflu paper. This will prevent mold. e meal easily removed when you wish to cut the ham egain, and there | 1s no waste from mold. — Showmen from all parts of Britain attended the recent Mitcham Fair, in England, which is said to have been established by a charter granted by Queen Elisabeth. ;Nork has begun on a dam on the Rij Conchos, near Camargo, Mexico, whic! eventually will irrigate nearly 100,000 acres. Are you a woman who decides 5 kerself e OR DO YOU TAKE | SOMEBODY ELSE'S SAY SO % Distributor: Good Every now and then we read statistics which tell us the value of a dollar. The men who make these statistics always leave out one thing . .. the woman who spends it. The smartest woman is the one who gets FACTS before she lets go of her money. * * * The makers of Nucoa are always ready to give the facts to all the housewives who buy mas- garine. And these are the days to get the margarine facts. ! Especially if you have noticed lately a slightly grayish lifeless color to the margarine you use. Or an odd, disturbing flavor. Margarine is a product that does not permit much compromise in quality. Any attempt to cheapen this basic food . . . which is used so widely in cookery and on the table . . , is likely to bring some undesirable results. A cheap margdrine actually tastes cheapef. * * * 5 Now is the time once more to recall that Nucoa is the highest standard margarine in America -« - and perhaps in the whole world, Nucoa ismadeundermilitary rules of cleanliness. It is snowy white .. . showing that enly super- fine vegetable oils are used. It has s delicate richness of flavor unmis superior in comparison with ather margarines. Itistriple-wrapped...and always fresh. Nucoa is delivered to your grocer more frequently and is sold faster than any other matgarine. Nucoa is so low-priced that there remains little reasoning on the side of cheaper products. Cheapness in margarine cennot give you any- thing. It can only take away. Try the Hot-Toast Test and then decide for YOURSELF . . , regardless of what we say or anyone else. Distributors, Inc., 1100 Maryland Ave, §,W. Washington, D. C, pominali &