Evening Star Newspaper, October 10, 1930, Page 40

FOOD PAGE. Curtains, Bedspreads, Throws and Cushions Pro- vide Important Details of Attractive and Con- venient Interiors—Use of Wall Spaces. ! AN attractive and convenient interior can be produced by adjusting the conditions and the contenty to & well ination of useless and unsuitable fur- nishings and the rearranging of those that are left to harmonize with wall spaces and with the size and shape of the rooms. How (o Use Curtains. Curtains soften the light, give privacy to a room, shut ouj unpleasant views when necessary, break severe lines &f window trim, act as the connecting link between the walls, ceiling and furniture add a decorative note to a room. Plain materials are best to use for lass curtains. If figured materials are ‘used, the pattern should be simple, such as small dots or squares in an all-over pattern. Bands and inserts are also good. Curtains of lace-incrusted nets and lace curtains which show medal- lions, floral designs and other elaborate motifs are not now as popular as those of nets and laces bought by the yard, which may be hung either in one wide curtain or in two narrow ones, as is most convenient, but which must hang full. Ruffled curtains are used to the best advantage in simply furnished rooms, such as bed rooms and breakfast s. If the woodwork and ceiling are white, and the walls are very light, or if the walls are blue, white, taupe or look well. If then ecru or will look best. They harmonize either with the wall or the rk room can be brightened by & of yellow voile, through which it 'Ndl:t.mgl'.l‘ u}neks ::l the sunlig] e pi also dy is & soft and suitable theatrical ot i It can be dyed & rich cream, pale yellow, or shell pink, and if without ironing it will make at- overdraperies are used, suitable materials for curtains are china silk, colored dimity, swiss, voile, madras, gingham, unbleached muslin, pongee, casement tung, e ! BT b 25555 i £ S i velvet and yelours give formal note to & Toom than others. a more do the g B ¢ £ draperies. A touch of color, |8 a vertical position than they do when lying on a counter. ‘Window Shades. ‘Window shades nhou}: be in a white or ht color unless & very warm clunnfm or for Summer use, when dark green may be used. Shades of gay glazed chintz are very bright and pretty and may easily be made at home by buying the chintz by the yard and tack- ing it to an ordinary rolier, the desired width being obteined by hemming both sides and pressing the hem flat. Bedspreads and Throws. Care and attention should be exer- cised in selecting reads. ou should consider that the bed is the larg- est piece of furniture in a bedroom and allow for the effect achieved by color in a bedspread. An opportunity to intro- duce more figure in a room is offered by the choice of a design in the spread. Careful study of the size of the figure, the combination of the de with other designs in the room, and placing or matching of the pattern are necessary. Linen bedspreads are handsome as well as easily laundered. Heavy can be bought in 50-inch width and one width will extend to the edge of a single bed. Use a covered cord of contrasting color when a straight flounce is sewed on and you can offset the plainness. ‘The bottom edge of the spread should also be bound in the same colered cord. A distinctive bedspread is made of yel- low linen edged with a cherry-colored cording. If a linen spread is figured or embroidered, and the design is large, be careful to have the design in the center of u:&l’bed. Small- espec! those that are embroids ective. han linen i 155 o 13 s;: 8 e 3 i ] THE EVENING STAR, WASHINGTON, D. C, THE STAR’S DAILY PATTERN SERVICE One-Piece Model. Isn't it the smartest ever? / It's & dne-glm model that wears a belt to copy the elder sister mode. How- Simple. frock {hat hags.siraight.from simple the shoulders, why just o;ll?&fi belt— and you have it. ‘The neckline is becoming and . An applied g:ll‘::icll in collarless N nd makes a smart an flv— the effect of a yoke. It extends every without great expense, and this book points the way. MOTHERS Neatness at Table. ittle folks like the stitch a little 3 to eat so illed able to say, “This little We find this little - | ducement for care places at the table. (Copyright, 1930.) rI?ze Proper Seating is no less important a factor in the success of your dinner than the seledbion of the mayonnaise for your salad course, To each of these factors the knowing hostess gives equal attention. She places her guests to gleue them...and she chooses est Foods Mayonnaise, with its marvelous smooth, creamy, flavory piquancy, for the same good reason ... so that they will call her dinner d a delightful one. Best F'oods layonnaisc LUNCHEON. Bouillon. Corn Omelet, Crisp Rolls. Apple Dumplings, Lemon Sauce. Dip slices of bread, not too fresh, in the beaten whites of two and one cup of milk. Fry in butter until well browned. Take the yolks of two eggs and & scant one-half cup of sugar. Beat well and spread over hot CORN OMELET. One ¢! ited fresh corn, three e.p,on:pm salt, & dash of nearly set in the center, then dot with marshmallows cut in halves and return to oven to brown. Serve hot or cold as desired. (Copyright, 1930.) o ills” y:m cases. Kellogg’s ALL-BRAN nl!dhl.nwnl. Rabbit May Be FRIDAY, OCTOBER 10, 1930. Employed To Keep Down Meat Bills BY SALLY MONROE. rabbits are cheap, you might as well take advantage of them to give variety to your meat reper- tolre‘l—profldez. of course, you like them. Brown Rabbit.—A young rabbit, three slices bacon (cut small), & ch onion, & few drops of caramel, flour, pepper, salt, fried bacon for garnish. Clean 'the rabbit and cut it into neat pleces. Dip each into & mixture of flour, pepper and salt, and add the bacon and the onion. Pour over & quarter of a pint of water colored with a few drops of caramel, and cook for dish, garnish with rolls of bacon and serve. Rabbit Ple.—One rabbit, a half-pound of salt pork, two ounces butter, ple it, 'pper and salt, one ounce Cut the rabbit in pleces, wash ;::u ":ld lu;on to': &ute,l Put the rab- bit and por! ether in & stewpan, and stew them until tender in enough water nearly to cover them. Roll the butter in the flour and add them to the stewpan, stirring a few times. Make & good paste, and line the sides of a ple dish with it. Cut the pi of meat quite small, put them in the ple dish and nearly cover them with the gravy in which they have stewed, then put the crust over the top, making a small opening in one place to allow the steam to escape, and bake the ple. Just before serving pour in the rest of the | the gravy (hot) through the opening in the pastry. o 5 Brown Fricassee.—Rabbit, a little nut- | skulls meg or lemon peel, a half pint of strong broth, a half ounce fldur, a bay leaf, a | Chrisf carret cut in strips, butter, lemon . Cut the meat into small pleces, and fry it in butter or dripping till brown. Add a little strong broth and season all with the flavorings. Add the carrot, previously parboiled. Let all simmer for a few minutes, then roll & bit of butter in the flour, add and stir till the mixture bolls. Squeeze a little lemon juice over and serve. sting s this: g e until water is absolutely clear. Place in a saucepan and heat in its own juice, increasing the heat gradu- ally. Boil for about 25 minutes until tender. Drain, chop very fine. Re- heat and season with pepper, salt and butter. & white sauce made as fol- lows: One table: ful butter, one cupful scalded milk, one tablespoonfu] flour, one-quarter teaspoonful salt. Melt the butter, add the flour which has been with seasonings, stir until well blended. Pour on gradually, was always way, SW the intes- fin:- :I all ;fl:{m ‘wastes. Ming pills st drogs thet s a mpn hblt—larmi:l and may become ineffective ALL-BRAN also adds iron to the blood. It is a delicious cereal with milk or cream. Use the krumbled form in ALL-BRAN KRUMBLED or the NEW BISCUIT TEMPTING SALADS ¥ % SAVORY SANDWICHES * % % in appetizing variety...Then there are most delicious a la King, baked and high ball combinations ... dozens of ways of serving White Star Tuna which make it always intriguing % Y% % In the convenient can, easy to use...Always fresh, tender and sweet...Packed by the ‘largest canner of tuna in the world...For over 17 years =% the preferred brand ¥ ¢ the while, the hot milk boiling point. Let boil This is the proportion of sauce. Prepare as ma; Ir the hot, seasoned spinach White sauce and serve at once. proportions of sauce and more or less a matter of y be | hq FOOD PAGE. HOME IN GOOD TASTE A table which will serve you in many Ways In your home is shown in the sc- compan; {llustration, and because it s so stu and yet attractive in de- !l:,n“,ll.honsw 'h we find in many es. As a hall table it is quite ideal, for over it may be placed a small mirror, and the two pieces combine to serve as 8 ‘IJM‘:u:mp.iflce for this room, especially ughly speakign, one-half cup- | # it will be required for each In the living room a pair of these tables would be very effective, one be- Halloween Feast and Fun tturn draws out & slip and reads his fortune, Since 1t 1s sald the food ml]y make Or mar an otherwise successful party, menu plans should be made well in advance. Appropriate food, of course, and with the Autumn pumpkin and corn, no meat creates the atmosphere or teases, pleases and satisfles as & ham. The tantalizing flavor makes it :r!:e &noet popular of Halloween party eats. Baked to a turn, with its coal of brown suggr, garnished with rosy baked apples and black olives, it carries the Halloween spirit and makes the party meal a success. Oozing with savory Jjuices and served warm with witches’ salad, jack o'lantern sandwiches (made of whole wheat or brown bread, with raising for eyes, nose and mouth), olives, pickles and celery, the buffet supper needs only doughnuts with cider or coffee to be complete. My Neighbor Says: ‘When purchasing materials for upholstering purpose, avold long, loose threads on the surface. Select a_close weave, preferably of smooth texture, and your fur- niture will wear longer. ‘When plates and dishes have to be warmed on an oven top or in an oven, if a newspaper is put underneath, it will prevent crack- imen the conl ire 1 very en the fire is low, shake the salt from a shaker over the coals. The gas thus generated will soon send up blue flames. But you must be more careful of the fire during the day, as it will burn out more quickly. Use either the white of an egg or a whole egg when making croquettes. Croquettes will not hold together if mixed with the yolk of egg only. BY MARIE GIFFORD. SPOOKE, goblins, witches and cats all make their appearance on Hal- loween. Traditionally, it is one of the few nights set aside for revelry and fun. But, with the g of times, Halloween pranks, too, have mellowed and the dinner or supper party at home reigns supreme. ‘The invitations may be written in white ink on black paper cut in the shape of a cat or goblin, or white spook with black ink lettering. Be sure to mention on the invitation that the {ume is to appear in appropriate cos- ume, Then turn your attention to the house. Crepe paper, nimble fingers and & little ingenuity will transform even most modern living room and dining room into a “Spooks’ Den” or the “Devil's Kitchen.” Scarlet flames, and white paper, bats and pumpkin heads with peering eyes of red tmas tree bulbs give the desired effect. y-N Suitable games, of course, but, since bobbing for apples means too much splash, let's carry out the idea by paring an apple and letting the paring fall (on heavy wrapping paper) on the floor, to show the initial of one's future partner. , ‘When ever{ one is in the spirit of the evening let fun reign. Pass slips n; paper, each containin, of a the name tess con- ducts each stars to the chorus of his song. ‘Those who laugh or fall to know the words must step out of the crowd and sit_down to listen. Just before the delightful comes to a close, or when the guests have arrived, have two children dressed as the devil's own imps, in little red suits with hoods and horns, announce and serve supper or dinner. ‘When the joyous meal is over the devil's cook pot or the witch’s hat is brought to the takle, and each in YOU find them in every. school—yoangsters who “snap into things” in history. And after school—‘watch them play! Always full of life \ and fan! Your children have the righ to be like that. Nourishment and digestion have with it than anything else. X Made of Farina \ Of all easily assimilated foods, not one is more nourishing than MUELLER’S MACARONI and SPAGHETTI content, that makes them so digestible, also gives them a special appeal to the appetite —aided by the exclusive Mucller processes. MUELLER’S ELBOW MACARONI A Favorite with Children The “clbow variety” is gt mium. Think of the cards, sewing, ing paper, etc., that could be packed, away in these little tables! bedroom, especially that of be more spread :.lble”vmxld fit perfectly into “the ple- ure. (Copyright, 1990.) DIGESTIONS As a Change from Potatees fast. Smart the young folks, because of its convenient shape. In any form, this betfzr macaroni makes a delicious addition to a family ; meal, even withno other flavor- there are more todo “\lowing: cups thsp. pepper, 1 The farina . ing than ordinary pan-gravy. If you waat greater variety, maay popular ways of serving—some elaborate, some as simple as the fol- .ELBOW MACARONI . With Lefeover Meat 1 package of MUELLER'S ELBOW MACARONI, % cup lefrover meat, 2 % onion, chopped, 1 butter, 3 tsp. salt, 3 esps ‘up grated cheese, buttered crumbs: Parboil the elbow macaroni for 7 min. in 4 qts. boiling water with 1'tbsps salt. Drain. Mix the meat, chop snd seasonings. macaroni, and 'thombcw X the gravy, butter with the into & well for 20 minutes. Just try the above sug- | gestions. Your grocer: has MUELLER'’S ELBOW MACARONTI, or can get it for you. MACARONI SPAGHETTI EGG NOODLES ELBOW MACARO; GOOKED SPAGHE LARGEST SE LLING BRAND I IN AMERICA