Evening Star Newspaper, November 20, 1931, Page 50

Best Besults Achieved by ment of Rooms—Har: work and Furnitur LTHOUGH it will take more ‘time, it is in the end far more satisfactory to work out a defl- nite plan for a room, arranged and equipped according to its use, and a: time and means permit to sssembie the various objects that are needed. Whether old or ne urnlsl:» ings are to be used, the best results will come from such a plan. Any in- crease in the allowance for household furnishings should be expended in se- curing better quality Surhv as better woods and workmanship, finer color- ings and designs, and inspiring pictu Furniture should harmonize with t woodwork of a room, and should be selected with reference to the other furnishings of the room. Pieces of i niture that are to be toge should be placed in a group reading seats. sewing chairs and any kind n? furniture needed for close work should occupy well lighted spaces ases and cabinets may occupy the spaces. Everything that does contribute to the service or enjoy- or beauty of m should be Goo f calls for leasing, de be regar a_rath pa eserved for the I Don't p on one a nt sides of a room n W nced effect. There an equal cistribution of mass In & small room plan to keep away from the center of s gives an impression of room should have one piece or more of high furniture in order 1o avold having all of the furniture on an even line. This broken line effect is very necessary to avoid monotony. High furniture should be placed against a solid wall, and, if possible, opposite a window. The piano should b: placed in- the correct position, It should not be near heat nor where it will be sub- jected to sudcen changes in tempera- ture. Do not keep the piano keys cov- ered for a long time, as they quickly turn yellow in the dark. Camphor balls may be placed inside the instrument to prevent moths attacking the felts and cloths. uld be ts the furnit Chairs and Coverings. If you are planning a general fresh- of an old house, do not forget chair in a linen or chintz like your draperies. This is an exgellent way of taking care of an old chiair which is comfortable and has good lines, but which is worn or has an unattractive covering. There are silks, linens, chintzes. cretonnes and hard-woven combination linen and wool fabries from which you may select. If you are choosing uphoistery for a | man’s chair, do not select delicate silks and satins, but pick out & more durable linen. rep, or heavy damask Bridge table Govers may be made from chintz. ‘The material may be either tacked down under the edges of the table, or cover$ may be made to tie on. A very pretty one is made of black glazed chintz, with yeliow laven- der flower design, and bound in yellow cotton braid. ‘Ties fo hold it on the table may be madeé of the same braid. ‘These aré much more economical and attractive than those which have to be laundered each time. Curtains. aw curtains made of linen in ga ors are excellent to use for windows o If you prefer less col- se & buff color for the curtains and ntz binding in a bright shade rnishings i tarleton is excellent for sash and sheds dust. Oilcloth d waterproof glazed chintz, | s, plaid scrims, ginghams ton prints are also good fabrics. Decorative Accessories. If a number of useful objects are to anged in a certain space, it is ary to consider first the prac- en the decorative aspect of the nt. With any arrangement the idea is not to cover all but rather to preserve as of it as is poesible and yet com- include all the necessary fea- Plain space or background calls on to an object or an Arrange- m orthy of special notice. Vases of all kinds are serviceable may be attractively displayed in xpected places. They should have esign of the type demanded by the cture and the If every- plain and simple in a room much, if any, pattern, it is ace there a highly decorated antly colored lamp vase, on: e Oriental story will pros ant joy to its ow or vy have designs witk deep meaning, and because of this furnish great interest. The bord- ay be lotus petals of cloud forms 2 | MENU FOR A DAY BREAKFAST | cup flour mixed and sifted y wo teaspoons baking powder and ne-half teaspoon salt. Beat well aten egg whites th sugar and powdered cinna- The batter must be thir OYSTER BTEW. Boil one pint of oysters in their own liquor until edges begin to curl. Skim well. Salt and pepper to taste. In another dish let one quart of milk come to & boil. Add plece of butter size of large gg Turn oysters into milk just before serving. APPLE DUMPLINGS. Make a nice rich pie paste and roll out rounds large enough to cover an apple. Then and core an apple, place in the center of the paste, fill the cavity with sugar and cinnamon, gathering all up around the apple, give & twist and bake until apple is done Serve with whipped cream or soft custard. (Copyright. 1931.) Definite Plan in Arrange- | mony Between Wood- | e, Rugs and Floors. [ or of butterfly scrolls. Stories from | myth, legend, or history are fllustrated | on the sides of the vases, ang with | soft lamp light falling upon the bril- | liant_enamel colors, one’s imagination | |1s easly transported to other lands. Fioral fabrics are in bold, strong colorings, well covered designs in tones | of orange, yellow, green and brown on | a deep coffee-colored ground. ~Wall- | flowers, _nosturtiums, marigoids and scarlet dahlias are among the favorite color effects chosen. Some of these floral effects in cretonnes are set on other backgrounds, the popular sand peach or fawn being supplemented by green, blue, rose color or vermillion There are many uses for chintz, but careful and wise selection is necessary Too much of one pattern in a room is unpleasant. If the draperies are fig ured chints, plain accessories or a triped material must be used. If the draperies are plain, upholstering, lamps or nccessories may be figured. Alw strive to maintain a balance chintz judiciously used will make interesting room. Lamps, mirrors and pictures are i portant decorative accessories should be selected for suitabilit purpose and pleasing simplicity rors are valuable not o as look glasses but also as a means of sect the effect of vista in a room. To prevent tarnish on brass, copper silver or pewter ornaments, give them a coat of furniture wax after they have been thorougrly cleaned and polished The wax can only be not_subjected to hea Silver or plated mounts ¢ sometimes become de be easily and firmly 2 lttle pia Mix tt h a little e plast cold wa place the mou superflucus matter until the er hardens Rugs and Floors Rugs are best when the colors are neutral in effect and when they | monize with the wall color but darker in tone. Rugs may be entirel plain or may have a plain or figured center or border. They should be | placed parellel to the floor boundaries Purniture should be arranged in such | & way that it will follow and fit the wall spaces. Pictures should be hung by vertical wires flat against the wall in relation to the furniture. Cheap rugs ere poor economy, as they do not stand wear. Although a plain rug is delightful from a decorator’s standpoint, it is usually wiser to choose | & figured rug in an allover design | small i pattern and varied although | | subdued in coloring. Such a rug will | show neither dust nor footprints as | much as & solid color rug will. We| must remember that the floors and walls of our rooms are backgrounds and they should be as !nwnlplcuousi | as_possible. i your r periodical elunlnnv| | The most injurious dirt is that which you do not see, the fine grit brought In | from the street on shoes. It works down into the nap of the rug, and every time it is pressed by thé weight | of the body this grit cuts and injures | the pile of the rug. See that the floor jupon which a rug is laid is smooth, | otherwise a continuous grinding of the | fabric will take place. A finely made | tug must be swept carefully. Constant | beating of a rug will cause breaking of | the’ threads, with subsequent loosening | of the binding. A vacuum cleaner is | better to use. Remove spots from your | rugs immediately to prevent spreading | and fixing. Soapsuds and a soft brush spots. e y Another iron and ' | Temove grease stains. Only inlaid lino- leums should be used, as the cheaper | grades are so inferior in wearing quali- | | ties that they do not in the long run pay | for the difference in cost. The inlaids | | come in s variety of designs. | | The general rule in floor mnment‘ |is that the floor shall be of a darker color than the walls and ceiling. A | | blackhoard eraser will be found to be | excelient for polishing floors, more es- | pecially in the corners where it is diffi- | cult to use a weighted brush. It is best to get a new, clean eraser, such as is used in schools, and keep it for the ex- press purpose of polihing floors 1t jo_now possible to have highly waxed floors scattered with small rugs made es safe as they are decorative. | A material which may be bought in de- | partment stores keeps the rugs firmly | | fixed to the floor. In appearance the | | material resembles dull-faced thin ofl- | { cloth, Tt should be bought by the yard | and then cut to fit under the various | small rugs in your rooms. When the | | rugs are placed over this material, they | | are as firmly fixed as ir they were glued | o the floor. Inquire about this mate- | | rial in the rug department of furniture | | stores and department stores and they will tell you where you can get it I amous Cheeses. (CHEESE is such has d ties of cheese. eese is perhaps the most glish product. The flavor iton has a tang which is well ible to those who are fond sire and Chedar cheeses are generally popular than but each has its following circles. I Arst r neat gle Stiltor famous f real S + pots, 2 ¥ 8-ounce eartons olding six portion From France rt and Roo the famous Cam cheeses—to thel heese family eloped a Camembe: in tubes neh dress oroduct America n d for the Dutch full cream rheese and the famous ¥dam cheese, without which no epicure's household is complete. Most of these imported cheeses are now available to us in small boxes containing six in- | dividual portions, and through this eco- nomical method of packing we are be- coming more and more famillar with them The most famous of the Italiar cheeses is perhaps the Parmesan cheese, hich s used so much in its grated form for flavoring sauces, spaghett and ravioll. It can be bought in wax- | paper envelopes or in sealed | cartons ready for use. Amot the American cheeses the sharp New York Herkimer cheese has }lhe sha tang for au gratin dishes and for service with apple and mince ple. These great cheeses may be seen in any market, creamy, fresh and wholly deliclous. For milder sandwiches, there are the Philadelphiv | crhelm cheeses and the yellow American | cheese. jars o , as in | THE STAR’S DAILY PATTERN SERVICE Here's an especially stfractive pantie and brassiere combination with Parls stamped all over it. Yet it's not a bit difficult and need not be expensive to make. Note how beautifully it hugs the fig- ure. Perfect freedom is given the lower part through the circular cut of the pantie legs, Soft, erepe de chine in flesh pink with pale blue binding is an adorabie scheme. | It may be made véry elaborate if you wish. Choose peach-pink or eggshell flat crepe silk or erepe satin. Make the brassiere and the circulat pantie legs of Alencon lace. Style No. 3435 may be had in sizes 14, 5435 16, 18 years, 36, 38, 40 and 42 inches bust. | It will make a most acceptable Christ- mas gift. Size 36 ng:iru 1% yards 39-inch, with 31, yards bmding. & paitern of this style send 15 cents in stamps or coin directly to The Washington Star's New York Fashion Buresu, Fifth avenue and Twenty-ninth street, New York At the Children’s BY MARY HOPE NORRIS, Mothers' Radio Round Table Club. Founder Wl have been told to forget that| aneient teaching to “stuff a cold,” | and to observe ever so carefully the | rules laid down for sane and balanced menus. Fortunate that we are launched uj this subject just before Thanksgiving, youngsters will in- \} dulge to excess in | foods and | sweets and defeat our very preventive e Science has come to realize that the common cold may become an uncom- monly serious mat- ter ‘among both adults and chil- dren. In the first place, it may be | the forerunner of a much more serious | allment. In the second place, it ie an | expensive habit, for more time is lost | from it in industry, business and school activities than from other illness. It is worth while, then, to battle against it In addition to proper diet, other methods of building up the child's re- | sistance to colds are: Dally exercise and play in the open air and sunshine Cod-liver ofl, orange juice and sun- lamp treatments are the three guards- men that ward off colds. Proper ven- tilation and heating of rooms, includ ing the addition of molsture to the heated air of the interior of the hom is another safeguard Also see that your children wear clothing that is too hea seem prone fo attack the per: remains in close, poorly ventilated quar- ters and who wears clothing that is toc For every woman who inherits beauty, there are five who win m and good looks. Without health, there can be little natural beauty. And a serious handicap to health is constipation. Thi pread ailment often causes adaches, listlessness, sallow skins, pimples—under- mining both health and beauty. Yet constipation can be over- come by eating Kellogg’s ALL-BRAN. This delicious cereal provides “bulk,” which gently clears out the wastes. And Vita- min B to tone up the intestinal tract. The “bulk” in ALL-BRAN is much like that in lettuce. Try two tablespoonfuls daily — usually sufficient for most types of constipation. If you suffer from intestinal trouble not relieved this way, consult your doctor. ALL-BRAN sup- plies iron for tke blood. At all gro- cers. Made by H e Kellogg in Battle Creek. HELPS KEEP YOU Fl'l" RIDAY, NOV EMBER 20, FOOD PAGE. Favorite Recipes of Famous Women | | \RnAx and spend a joly haif hour | | listening to Julia Sanderson and | | her husband, Frank Crumit, singing and | | Joking light-heartedly through their | radio program most any Tuesday night ... and you will be in fair state of mind | to picture the type of parties liked best | by this congenial couple | By the very tone of her voi whether singing or talking, you'd know that | Julia Sanderson enjoyed many of the | good things of lite and better still | Ioved o pass them on to others in that imfnrmal way which makes every one | feel comfortable and at home, no mat- ter what the occasion. Stfll enjoying the PLEASING THE MAN BY CHLOE SAMISON. triu son clings to after-theater suppers witl WHILI the cooks and gourmets are | Der stage friends as her fa discoursing Jearnedly about. food | Of Shtertalnment for the coming holiday, let us put| ‘“But between the radic broadcasts our heads together and muse upon a |And constant rehearsals and trekking few of the more practical problems that | Pack and forth to our home in Spring- % the | field,” she said, “you can imagine how fifi?;;&s; g officiates at the | niuch time there is left to indulge in We want to make it a happy event lhbexz"mi;flf‘ffi* ‘hm = New York for him, don't we—even if he should | 1ly time 1 have a really . y ol f ¥ good chance to entertain my old friends do strange things thet upeet our pride | §708, Pance 1o etertain my old friend of service. More, we want to make it | & 08 (Y SRPCR O be plaving In as easy as possible for him to serve his | RFIELSS, SO R, Qo have some of guests with sophisticated smoothness, | [ FCCSt * - and infor- that they may depart with praises not | ™yt "housekeeper, of course, has her . cook, but for his talents, | spectalties of the house' when to menus. But she is proud; of the one that I like best she planned for the most supper we have had for a The guests that night inc Barrymore and her daughter, Mr. and Mrs. Joseph Cawthorne, Leon Errol There are several little items that uld not be overlooked by the cook or the hostess. For one thing, When more than the usual number are to be seated at the table it is easy to mis- caiculste the supply of service plates. Be sure to count them before an-|pPrank Craven, Burton Holmes, William nouncing dinner, so that there will not | Tiiden, 3d, Marjorie Daw and a number be one or two shy at the last moment. | of other equally entertaining friends. It Well do we remember one timid soul | was not a pretentious menu. Any one who, after serving his flock, sat for & | could serve it from a tiny kitchene full two minutes before he was heard But good! There wer above the conversation, feebly asking that a plate be brought for him. If he man of the house is expert enougn or sufficiently unself-conscious to do bis. own carving, well and good. Have his knife in the pink of condition. harp as a razor blade, so that he slide it into the bird’s breest ns if the meat were tender butter. How y, slithering motion does strike long ed Ethel Cheese Crispies host detests carving and leful of guests, do the work done the In these informal days it is JULIA SANDERSON. aroni, one and one-half pounds macaroni minutes, strain and pour cold water over it. Cook the meat until tender. Fry the onlons in butter in a separate pan. Add the macaroni and onions to the meat, then pour the tomato soup over all and cook slowly for abo 1 minutes. Stir fre- nd serve very Cook the ignal from the an- nouncer, a g udge from her hus- band and Julia Sanderson was off to entertain her radic group of friends ga! studio. Just afterw pecial dinner party s mother and f for Miss Sander- a son he had told us in stepped t T- R 1 father of the ds about but sees all TSary d of the black f & supper somew ki quite ail right to adopt “plate service for the main course. And what a treat the non-carving genius finds it. Even quiet hosts, inept at joking, have been known to get off some frightfully good ones through sheer relief when excused from carving. FOOD PROBLEMS THE CHEF differ- cooks roasting tu ow simple are rules. y cook book y find d guide way 3 when see D BY SALLY MONROE. Fancy Pats of Butter The square, unpretentious pat butter served with the breakfast toast biscuits or wheat cakes looks rather sad when it appears at a dinner where every food 1s dressed up in rather fancy style. It takes little time to | treat the butter to & more pleasing | shape and may be done at an odd moment, set in the back of the re- | mim‘"'m and forgotten until serving | time. | you chicken for ro: ing. That is, singe it, dress and wash nd wipe it with clean damp cloth Butter balls are made quickly by the Fill the turkey wit small wooden molds for the purpose. " onz of the mar Butter curls are but the work of a|good stufings which have been devi: few minutes, while one draws the for the purpose. Tie it in shape. curler over the length of the pound | ter it heavily all over and sprinkle v of butter salt and pepper. Then put the b: . its roasting pan and cook it in a g hot oven for about 15 mi Now add about & cup of water a e $he heat to about 350 degrees, an tinue cooking until the meat is tender The usual time from this point on is 15 to 20 minutes to the pound. To keep the julces in the meat, baste often, adding more water, if it is needed. There are the simple directions for ]r&unn your turkey. -;na provided you and heavy. ve chosen a good fowl, and follow el as e . T, oaare body, 22 | the rules carefully, you will have a structed intake of pure air. Therefore, tender, delicious turkey every time in caring for your children and other | But you have not yet decided upon members of the family, always try to |its special seasoning. Whas type of maintain as high a state of individual | fllling will you have . . . a chest- health and resistance as is possible. nut filing, a piain bresd or a celery I will Jeave with you one recipe for a stuffing, or perhaps you Mke the flavor nourishing soup that will appeal to the | of oysters? There are some persons who children, regardless of wheater they |think that nothing is so delicious as an have colds. Milk—the nearly perfect 'oyster stuffing for roast turkey. food—is the base of this soup, plus| There again—although each is as dif. spinach, which is rich iron. Served | ferent as possible from the others- with thin crisp slices of whole wheat | have a basic recipe which is much the bread, it is excellent for both the ald same for all. Let us say you would like and young members of the household. | to try the oyster dressing. For a 10- One cup rew spinach (ground or finely pound bird you will need sbout three chopped), 1 quart mil tablespoons | cups of bread crumbs or bread finely flour, 2 tablespoons melted butter, 1 diced. Add to this about a teaspoon of teaspoon salt salt, and sprinkle with pepper: add also If you grind the spinach, place a| a tablespoon of chopped fresh parsley. bow] or saucer to catch the juice which | Mix well and add two dozen fine oysters. runs out. Heat the milk to bolling | To a fourth-cup of the oyster liquor add oint, add the flour and butter which 'two latge tablespoons of butter d ave been well blended, then the chop- | blend with the other ingredients. ped spinach and salt. Btir until thick- | lightly into the turkey. ened; then cook for about 10 minutes.!| One type of chestnut stuffing GGEST BY JOSEPH BOGGIA haps the easiest to make—has the same foundation of bread crumbs end salt and pepper seasoning. Instead of the oysters and their juice, use two cups of hot boiled chestnuts which have been chopped finely; also a fourth cup of hot milk in which you have melted several tablespoons of butter. Mix well ff into the turkey. y good cooks like a highly sea- ead dressing in which sage and thyme, sweet marjoram and a liitle onion are used. The foundation recipe is practically the same in this case, and celery stuffing goes much the same way To crumbs and seasoning use a cup of chopped celery, a little onfon juice, a half cup of vegetabl e tablespoons or more ten st of > mois Egg in Cucumber Aspic Slice and sin ful of gelatin which hs cold water, then cool some eggs yolks throu en soake aspic. and put t b all o soft filling. Fill halved e this, and pour a covering of aspie into small molds. into the refrigeratc When the aspi s nearly set, put half an egg into each mold, fill with tac cooled aspic and congeal. Serve on ¢ th FRANKLIN ine Senve AMALZING NEW WHEAT BREAD TONIGHT! Learn why thousands call Certified Wheat Bread ‘“the suc- cessor to whole wheat.” Discover the new delicious taste created by BALANCED-BLEND E ERE it is! The latest baking discovery! The most deli I eat the whole wheat cious bread Wheat Bread—the successor to whole wheat—actually tastes like cake. Thousands now serve this better bread, and thank Balanced- Blend for its goodness. do not like. Certified Bread is delicic cer’s. Fresh daily in town! Certified At your SEE THE GOLD AND GREEN WR Balanced-Blend means just what it says. It is exactly the correct proportion—the perfect balance—of whole wheat and short-patent There are numberless blends. But only one Balanced-Blend. It makes fied Wheat Bread doubly delicious and fully nourishing. Take home a loaf of Certified Wheat Bread tonight! Give your family this delicious bread treat, Tell them they no longer have to - flours. erti- d they Wheat gro- APPER Nutrition Consultant, Hom son being what it is . . . to- 's talk on the secondary meats (liver, heart and kindred items) may well emphasize several economical and tasty ways in which to use the turkey and chicken gibléts which will be found in_ most kitchens during Thanksgiv- ing_week Do nof by any | chance allow your | butcher to keep these precious tid- | bita in his shop. | but_insist that he {send them along with y You most exc ! of them, | perhaps you will decide to put them in the rich brown turkey gravy which the family will use iavishly on potato and stuffing at din ner time. In that case, simmer giblets (the heart, liver and gizzard, all thoroughly cleaned) in enough salted | 'THE sea: | T terward. When the g t remove them from the chop finely and return them t the stock ke gravy from the turk drippings le he roasting pan, using sufficient ar for thickening, and browning the flour in the pan. Add to and chopped gib- and the sauce is giblet used gravy more as DAILY DIET RECIPE HAMBURGER LOAF. af bread, ground hamburger ak, 1 pound: butter, 3 table- spoons; tomato soup, 1 cup; raw egg, 1; table sauce, | tab'espoon prepared mustard, 1 tablespoon alt, 1V; teaspoon: pepper. 1; minced onion, 2 tabl SERVES 5 the crumbs, butter 1§ onion in together the meat en egg, tomato soup a ing: Add this m sauted cnion and si OR ¢ loaf, T 1 cup of Heat 1 spoon until meat is partly cooked. Pack this cooked mixture into the well buttered and hollowed out loaf, put on the top and butter the whole of the outside of the loaf liberally. Bake in_ moderate oven, 75 degrees Fahrenheit, about 15 minutes or until lghtly browned on the outside. Top can be ground into ham- | DIET NOTE Recipe furnishes much protein some starch and a little fat. iron, vitemins A, B snd C . Can be eaten by chil- rs and over occa- slonally if Worcesiershire. mus- tard and pepper were omitted. Can be eaten by normal adults of average or under weight. Could be even eaten in modera- by those wishing to reduce o other bread, starch or fat taken at the meal at which You won’t believe pie crust can be made so easily until FLAKO proves it. All you have to do, you know, is add water to FLAKO and your pie crust is ready toroll and bake. The light, flaky, delicious crust it results in will convince you of the quality of FLAKO, s well as its convenience. Buy a package of FLAKO at your grocers. Flako Products Corporation New Brunswick, N. J. Endorsed by Good Housekeeping Saving Without Scrimping BY EDITH M. SHAPCOTT. Hakiag Center, New York, dish than as & | grevy served with the (urkey meat— | may be made by al ing to a foundation | of smooth, rich white sauce a little on- fon and celery salt and the chopped | cooked giblets. Serve as you would creamed mushrooms on toast: or you may prefer to garnish this dish with buttered rice. (The stock in which the | giblets were cooked will not be needed | for this recipe, but should be added to | the brown turkey gravy sent to the Thanksgiving dinner table with the |3 supper or luncheon way in which to use turkey en giblets is to put them raw and add them wit] soning to the bread fowl. Many con- delicious of all ecial stuffing has Ndl 747¢€ does something extra for SUNSWEET California Prunes...and SUNSWEET Cali- fornia Prunes do something ex- tra for you Into this royal purple fruir Na- ture poursall her riches of flavor and healthful goodness. To an extra measure of vitamins and the valuable mineral salts, she adds an abundance of nat- ura! fruit cellulose. Asa result, SUNSWEETS are gently laxative and keep you full of energy and good health. You need SUNSWEETS. » They will do more for you than al- most anything else you can eat. And at today’s prices they ares one of the most economical of foodsas well. Medium, Large and Extra Large size fruit. Sealed in 1- and 2.1b. cartons to keep them clesn and fresh. Be- sides .. . the carton proves they are genuine tree-ripened SUNSWEETS. Grows and packed by g San Jose, Califorwia Calife “Tree-ripened’ SUNSWEET Caljfornia PRUNES oo R ANY DRESS LOOKS GooD ON YOu, HELEN How does she keep that figure? | 1 know she'll never see 40 again! DON’T BE MISLED! Tricks and treatments cannot win health and a trim figure. Sensible food and exercise are all that are needed. Sensible food means Certified Wheat Bread. And remember: It fastes like cake! CERTIFIED WHEAT flefamoz 2o Whote BREAD |