Evening Star Newspaper, December 4, 1931, Page 54

FOOD PAGE. THE EVENING STAR, WASHINGTON FOOD AND THRIFT IN THE HOME Light Touch Required in Production of Pies— Baking at High Temperature—Expert | Tart Making—Icing Methods. TE pastry made by any method should be handled with a light deft touch, never knea the board sparingly, using only enough flour to prevent the pastry from sticking in thickness. Shape the n the pie plate ng to make and sides of an inch dough a little larger to be used to avoid stre! it fit snugly in the bottom of the plate. If only a pie shell is desired, prick the pastry with a fork to the imprisoned air st and the plate. When precaution is_overlooked the pie ghell has a puffy, blistered appearance. If the ple is to have a top crust, cut several slits in it before it is to be re- moved from the board in order to provide a means of escape for steam. Dampen the edges of the lower crust with cold water, place the upper crust ver the filling, pressing the edges mly together with a fork, then trim both crusts at the same time. Brush the top crust with milk and the pie will be & rich golden brown. A double- crust pie is often improved if the top crust is enriched by the addition of one or two tablespoonfuls of shortening Spread the shortening over half of the gheet of dough the top crust, fold over and roll again When making pie pastry, do not mix the fat too thoroughly into the flour for the coarser the mixture the more flaky will be the crust. Fat cut into cubes from one-half to three-quarters of an inch in size is about rignt. To make a flaky pastry, blend only half of the shortening with the flour mixture, reserving the remaining short- ening to combine with the dough as it is rolled. Roll the dough to one-fourth inch in thickness and in the shape of e rectangle. Spread half of the re- served shortening over half of the dough, not too near the edges. Fold the upper half of the dough over the Jower half, covering the shortening Roll to the desired thickness again and repeat the process, using the remain- ing half of the shortening. To make & richer crust, use two or three extra tablespoonfuls of shortening and repeat the process a third time. It is very necessary that this pastry should be chilled before using, and even an all- night stay in the refrigerator is not too Jong if the dough is first wrapped in ofl paper. between the c Hot-Water Process. Another method of mixing pastry is | by the opposite of the above method. This crust is not flaky, but is crumbly and delicate enough for many purposes. To mix it, use the same proportions as for ordinary pie crust, and heat the water | amount of sugar, usually one cupiul to Pour it over the | one egg. This process must be done shortening and beat until smooth "and | slowly and very carefully, flour mixture. | different to the boiling point creamy, then add the Chill the dough before rolling All pie pastry should be baked at a | absorb different amounts of liquid. Stir high temperature. An oven hot enough the |be neat and attr the hot-water process, which is just | frosting, put the amount of egg called two eggs until very stiff, then gradually add sugar in the proportion of two ta- d. Flour blespoonfuls of sugar to each egg White used, using in all four tablespoonfuls Add one-fourth teaspoonsful of vanilla, Roll the dough beat hard until smooth and glossy, then With a forward motion to one-eighth pile irregularly on the pie A meringue requires a slow oven for 15 minutes then it will not only be cooked on the surface but through and through. If a pul into & hot oven it falls when it is removed and is tough Tarts Roll some short pastry very thin. Fit over inverted mufin or patty pans If patty pans are use, be sure press the dough firmly into the inden- tations, so that the finished shell will active. Prick the bot- tom and sides with a fork. Put into a baking sheet and bake for about 15 minutes. Slip the shells from the molds, cool, fill and decorate. If it is desirzble to cook the filling in the tart shells. the pastry may be fitted inside the pans, the filling put in and even a top crust may be pressed lightly onto the edges, or strips of pastry may be put across the top, lattice fashion. Tart shells may be baked inside th- pan: d will re- tain their shape if dried beans are placed in the bottom of each shell Tart shells may be filled with straw- berry jam and decorated with whipped cream delicately colored and flavored with the sirup from the strawberries Instead of whipped cream, a thick marshmallow cream, or even a cream filling, is delicious. Spread a thin coat- | ing of confectioner’s icing over the top. Use any preferred fruit, stewed and sweetened. Thicken the juice with a little cornstarch if necessary. Fill the tart shells and put on a cover of pastry Bake and ice the tops with confec- tioner's icing. Sprinkle with nuts or cocoanut. Apple sauce, marmalade i &ny kind of jam may be used if thinne with a little’ water. " Instead of using a top crust, a good veriation is to cover the fruit with a layer of batter mixed by recipe from a little fancy cakes. Any plain butter cake mixture will do. Bake and decorate with icing and chopped nuts. A large patty shell, patterned from a plate, with a fruit or cream filling, makes an excellent dessert. Have the top circle of dougn merely a ring around the edge to hold the filling Spread with whipped cream just before serving. Icings and Frostings. ‘When making an ordinary uncooked for in the recipe into a bowl and add a teaspoonful of water for each egg. This makes a better mixture. Stir into the unbeaten egg very slowly the required because in temperatures and different conditicns of the atmosphere, sugar will in the sugar until the mixture is thin for biscuits is the right heat for a|enough to spread on cool pastries, but double-crust pie, such as apple pie, and it should remain in the oven for minutes, the heat being lowered the last 10 minutes in order that the crust may be crisp, then decreaed in temperature to medium for 30 minutes cooked below the boiling point are emooth in consistency and uncurdled It is a prolonged high temperature that | but scrape down Custards | a better white color. thick enough not to run. Then add th 40 | flavoring, which is often given charac- ter by the addition of a few drops of lemon juice. In white frosting some- times a few drops of lemon juice makes Be very careful in stirring not to let portions of the mix- ture harden on the sides of the bowl, immediately with a meny times ruins an otherwise perfect | spatula, as this will prevent lumps custard, but a hot oven is necessary for the first few minutes, so that the pastry Cooked Icing.—Cooked icing with and without eggs calls for the same care in will bake before it absorbs any of the making as the uncooked frostings do. filling, crust. thereby preventing a pie oven and a delicate brown before pouring it into the pie shell To prevent soaking of the under- crust in pies that must stand for & day soggy | The mixing must be done carefully and A pumpkin or squash pie should,| the sirubs cooked to a nicety to thread be baked in the same way as a custard | Or soft ball stage. A pastry shell needs the hottest | 8 to & great extent bused upon the In 12 minutes it should be crisp | bo.lod icing srecipe. (Follow all recipes Cool the filling farPlully, bringing Most cooked icings bear the direc- for mixing sugar and liquid given in the foregoing. In general, use about four parts of suar to one of liquid. or two before being eaten, white of egg | Granulated sugar, as a rule, is required Sray be Drushed cver the bottom crunt | for the foundation of cooked icings, ex- before the filling is added. When the egg is heated in baking it forms a glaze over the crust. A thin layer of finely eifted toast crumbs serves the same pur- pose without detracting from the flavor he ple a housewife has a few reliable pes for pie fillings and learns to use em succesft then she may de- p from them almost any variation pie that is des There are imber of fill shells th housewife may n n convenient and seal a fruit j: 1 the jar full nning ever, then seal with cover ring. If kept in a cool place, these fillings will be ready to be placed in & pie shell at a n & meringue added they are as attractive anc_delicious as when freshly made Such fillings as lemon, cream, orange or butterscotch may be prepared before- hand in this way Meringue for Pie.—Beat the whites of MENU FOR A DAY. BREAKFAST. Oranges Cornmeal Mu:h with Fish Omelet Teast Coffee LUNCHEON Broiled Ki Potato Ck R Cream. pe. Apple Rings ed Potatoes FISH OMELET Cook one each of fi gether, add not milk and a cuptul cods and mix with one atoes chop- poonful of crust has and turn out on hot rnish with dice of beets BROILED KIDNEYS Remove outer out all lay on fine wire broiler and cook a few min- utes. Put on a platter, add but- ter, pepper and salt, Surrouwd with rashers of bacon. Serve very hot. Delicious and easy to prepare split, cut DUTCH APPLE PUDDING cept when brown or maple sugar is us>d. Heat the mixture to the boiling point slowly and boil without stirring until the sirup threads or makes a soft | ball in water, then mix in the flavoring, and when cool add the vanilla. When eggs are used, pour the sirup gradually in a fine stream on the beatten whites until the mixture is thin enough to spread and thick enough nct to run. Do not beat too long, as 1t will not be smooth. Lemon juice or nolling water added will mak: a mixture smooth when it has been beaten tco long. Ii not cooked enough, let it cock slowly a litt’e long-r. Sometimes the addition of some edient, such as nuts and when d practics 1 T o ute's notice, and with | Practical melted chocolate, gives a good nfectioner’s Icing-—Cream about three tablespoonfuls of butter, add two cupfuls of confectioner's sugar gradual- Iy together with enough water, milk, | cream, coffee, or fruit juice to mix to the spreading consistency. Add half a teaspoonful of vanilla. To make a chocolate icing, add one square of melted chocolate. Roll the pastry to be covered one-fourth inch thick, cut in strips one inch wide and five inches lonz. Beke, split and fill with lemon © Ice with confectioner's icing, spread the top with merir brown in the oven. With cooky cutters, It pastry m cut into bridge club desi and other fancy shapes for various occasions. Decorate with confectioner’s icing, made stiff enough to put through pastry tube, and with nuts or candied fruits Dream Cake. The basis of this cake is sponge cake which has bzen baked in 9-incl layer. ot in a rectangular pan 13'; by & inc at the top and 115 inches deep e cake should b baked the day before it 15 to be served. Beat the yolks of four eggs and add three tablespoonfuls of cold water, half a cupful of sugar and the juice and rind of one lemon. Place in the top of a one and onc-half quart double boiler and cook until thick Beat the egg whites until light and add half a cupful of powdered sugar. Blend this mixture with the egg-yolk mixture and spread on the sponge cake. Bake in a moderate oven until firm or for about 15 minutes. Vwhen cool cover with whipped cream and serve. SONNYSAYINGS BY FANNY Y. CORY. to & ue fine crisp crusts for the special benefit of the nishing threadlike kraut properties of this predigested food we have heard much in late: years the iuice of kraut is now considered an excellent and vitamins more exciable nations. that Foods Favorable to Beauty BY KATHLEEN MARY QUINLAN. A8 rosy cheeked as a German peasant | £ o We have heard it said for ages and invariably picture to ourselves | a great, comfortable, old-fashioned | s kitchen and a ta- 35le laden with the produce of the Jzarden awaiting voung farm hands and girls who will so0n troop in from heir milking and zardening, to make short work of its abundant food. They ere fresh- heeked and b ~these whole- ome country maids. Soft-skin- ned, the rich color to come and go: eyes full and ling; hair thick and growing vigorously upon their heaas. But how much i3 due to the food they eat and how much to the way in which that food is cooked? It is hard to say. I do know, however, that the simplicity of their fare and the careful, slow cooking of it does much to encourage their ro- bust health | In normal times a great deal of milk | is consumed by German families. When | sweet milk is not obtainable, they make quick good use of clabbered milk, sometimes erving with it plain boiled potatoes. These are usually cooked with the jackets on, thus retaining the valuable which lie close to the skin ch are lost in paring Coarse breads—that s, breads made chiefly of rye flour and baked slowly the hearth—also furnish a fine foundation for good health. These un- refined flours are high in nutritive val- they provide roughage as well as teeth There is in Germany a delicate ap- preciation of kraut—which seems to us a very ordinary dish American-made kraut is truly a carica- ture That is because its European ancestors. shredded as fine as a hair Abroad t 1s beaui- fully white and crisp and tender piled as lightly as spun silk and used | a bed on which to serve boiled usages, sliced roasts and other meats uch as we use letiuce leaves for gar- the Germans use their white, As to the health Even tonic high in mineral value Much stewed fruit—both dried and | frech—is eaten in the simple German | homes, and there is a tendency to eat | more often and less heavily, which is a boon to good health and complexions. Coupled «with these sensible food habits, which are typical of the average German table, there are the easy-going temperaments and less tendency to worry than we find in many of the And 1 think just there we have touched one of the greatest of all secrets of good heaith and clear complexions, unmarred by furrows and tiny criss-cross lines. | PLANS FOR NOVEL PARTIES BY H. M. WITH an opportunity to speak first | of many brilliant occasions 3l 1 have given preference to that much | less pretentious entertainment known as afternoon tea Often during the season the busy | hostess makes use | of this delightful mode of entertain- ment which relieves her of more strenu- | ous obligations such as dinners, | luncheons and| other formal af-| fairs, while for the | hostess of modest means is provided 2 most gracious fa- | cility for gathering | together her nu- merous friends At all times a tea in the afternoon is informal. It may | be a very simple event at home, where | one can offer dainty little pastries -made fruit cakes and tarts with coffee or tea. Or it may be a larger party with buffet service 1 might add that it is becoming more and more popular in America to serve coffee for the afternoon affair, and often the hostess will request me to present coffee only. It is correct to serve the trio of beverages, coffee, chocolate and tea—but equally so to have only coffee and tea, or merely | one of the group, as preferred by the hostess. Other contributions to the table would be dainty open and closed- face sandwiches and cakes conveniently placed on trays and perhaps a little lat- | tice basket filled with petits fours nnd‘ bonbons, At the buffet table there would of course be an attendant, who would see that guests were served. At a more claborate tea we might have the same | general arrangement for buffet service, | cnlarging the menu to include a choice of chicken or Ilobster salad, buttered finger rolls and perhaps—to make the selection more complete—a macedoine of fresh fruits. For the simple after- noon entertainment at home, when the | hostess pours tea or is assisted by a friend, the coffee urn is usually placed at one end of the table and the tea service at the other. And now we have come to that most interesting of all afternoon parties— the artistic tea—which I can best de- scribe by referring to a Spanish flesta that was planned for a literary group not long ago To make a realistic background for this occasion the oval center of the crystal room at the Ritz was left free for dancing and at either side of the rocm we placed huge palms with small glass-topped tea tables nestled cozily | around them, creating a fine feeling of | intimacy and Southern abandon | At one end of the room a Marimba | band in flashing costumes .furnished | South American music. At the oppo- site end stood a beautifully appointed buffet table from which attendants in native costumes served on trays of woven grass such Southern delicactes | as sandwiches of brown and black bread filled with spiced pimiento cheese, edu- puffs and almonds, fancy ice cream with coconut flavor . . . and most fra- grant and deliclous coffec befitted the occasion, nothing but coffee was served as a beverage, and you may well believe that. in accordance with true Spanish tradition, it was the most distinguished blend that could be found. | I have no doubt that to many read- | ers the fiesta just described will seem | to imply an impressive, the dansant, such as_one could give only at a,large | hotel. But it is not so, really. A'simi- | this week. D. C., FRIDAY, DECEMBER 4, 1931 The Chef Suggeéu BY JOSEPH BOGGIA. | | | | NOT a suggestion of pie or puddlnz.{ of roasted fowl or cranberry sauce | comes from my kitchen to greet you| Instead 1 have chosen a | much lighter subject, for the sake of your avoirdupois. We shall speak today of purely liquid refreshments which, hough not the | mainstays of & meal, contribute their | full share of en- joyment to the menu, and at odd hours are impor- tant enough to stand alone. Just recently, an entire article was devoted to the making of coffee. But many persons do not know that equally important rules govern the making of cocoa, chocolate and the cereal drinks, which often are used in place of coffee by those who find them better suited to their personal needs. To make a smooth velvety cocoa or chocolate, it is imperative to use full milk, or one may add a few spoonfuls of cream to the milk, if it is not rich enough. For each cup use & teaspoon- ful of powered cocoa, or of grated chocolate moistened with a little of the milk. Bring the milk to a bofl, add the melted chocolate, stirring gently until well blended. Sweeten to taste, and be sure to add a speck of salt to bring out the flavor of the chocolate and to mellow the sweetness. Let sim- mer slowly for a few minutes, then beat briskly with a whisk or rotary egg beater to give the chocolate a light smooth texture. Serve either plain or with whipped cream. If you prefer a chocolate sirup for flavoring, that is quite all right; but do not use too much of it. A heavy, sirupy cup of chocolate is cloying, rather than refreshing, and too rich to be entirely healthful. The cereal drinks vary slightly in flavor, and may be made with either boiling water or hot milk. Naturally they are more nourishing when the milk is used. The easiest way to make them is to place in each cup one level teaspoonful of the powdered cereal beverage, then pour over it the hot milk or boiling water and stir for just a moment. Sweeten to taste and serve plain or topped with whipped cream When serving these milk beverages to those who enjoy them at the hour for afternoon tea, remember that there are certain wafers and sandwiches | which go best with them. Toasted cheese crisps or cream cheese on brown | bread, lettuce on white bread, or grated cheese with nuts on graham bread are excellent selections. And for children, this is the time to use such plain wafers as the crisp educator crackers, which are most appetizing with the sweet- ened milk drink For light luncheon you may enjoy a toasted, well filled chicken salad sandwich with your hot milk drink, and find the appetite well satisfied until dinner time. WILLY. | guitar, which is the inevitable com- panion of strolling singers. As an alter- native, the Italian theme could also be very eflectively expressed in decora- tions, service and music: so. with the Russian tea. And you may be very sure that the originality and exotic charm of such an occasion would be long re- membered by all who were fortunate enough to attend. Must the Poor Mother Deny Her Children? I in imported finery and present her off to_high-priced colleges “Why,” I say to her, “you have everything worth while to give to your You give them many things that millionaires cannot give to Every mother who bends above a cradle has it in her power to children. theirs. DorothyDix HAVE a friend, poor woman, who is always complaining that she has nothing to give her children, because she cannot deck her girls out Says She Gives Them Advantages That Money Cannot Buy. boys with sport cars and send them bestow upon her babe treasures so great that their worth cannot be com- puted in dollars and cents, and that will bring the child greater benefit and more happiness in life than it could purchase with wealth, R them oftener than the rich man. OR there is no price tag on the most precious. things in the world They are equally free to prince and pauper. More—the begger gets You give your children love & clee intimate personal association that is often impossible for the rich woman to give to her children. You do things for your children with your own hands. You make your children's world “The fathers and mothers to whom children are grateful and whose memories they revere are not those who bequeath them great fortunas, but those who leave them a memory of love and understanding that never failed, and of a childhood that was made sweet by their u\'O money compensate for the lack of parents’ cherishing. U give your children a peaceful and happy home in which o grow up, and that is something that money cannot buy, nor can it. Better a dinner of corned beef and cabbage that is eaten to the tune of family laughter and family jokes and good will than a banquet at a bands and wives are hurling insults “And, most of all,” I said to m; dren necessity, which is the first aic a great ‘Yes,' “IT self-made man that he had given to his sof replied the wise man, ‘I have given him ev the greatest advantage of all, and that is poverty.’ is poverty that is the spur in our sides. It is the desire for things that we do not have that makes us hustle out and get them. Wa table across which disgruntled hus- at each other. friend, “you can give to your chil- to success. Somebody once said to n every advantage. ery advantage except all fightehe best when we fight with-our backs against a wall. It is because he has to struggle to his last ounce of strength, or go under, that nerves the poor boy’s arm to give the final blow that wins out It is the fact that the poor boy has to stick to his job whether he is tired or not that makes him carry on to success. “Believe me,” I said to my friend, “the thin the poorest gifts you can make to your children. oftener than they help them. BEDTIME STORIE Black Pussy Gives Up. smartest cannot always beat acknowledge their defeat —Black Pussy. The And must Black Pussy was uncomfortable. Yes, sir, she was uncomfortable. While she is a fairly good climber, she never does feel at home far above the ground. In this respect she is not like her big cousin of the Greén Forest, Yowler the Bobeat, or her still bigger cousin, Puma the Mountain Lion, both of whom are enough at home in trees to climb fre- quently. However, none of the Cat family is at home in a tree to the ex- tent that Bobby Coon or Unc' Billy Possum or Happy Jack Squirrel and his cousins are. So Black Pussy was very far from comfcrtable out on a branch as far as she dared go. She was too far above the ground and there was too little to hold on to. And there, reach, hanging by his funny little tail, ready to let himself down to branch below in case of need, was Runty the little Possum, after whom she had climbed this tree. He was grin- ning at her in the most provoking man- ner, for Runty was smart enough to realize that he was safe. He could see in Black Pussy'’s eyes that she was afraid to come Tarther out. You know, fear almost always shows in the eyes of the one who is afraid. SCREEN ODDITIES BY CAPT. ROSCOE FAUCETT. ( Mary Brian GENERALLY CONCEDED TO BE THE MOST POPULAR GIRL IN THE FILM COLONY, HAS I;VEE BEEN AQ::NARD RLEN, IN HIS FIRST WESTERN PICTURE, HAD TO BE TIED IN THE SADDLE- | HE COULD NOT RIDE ‘ A HORSE/ | L = Lewis Srone COMMUTED AN AIRPLANE BETWEEN CATALINA ISLAND AND CULVER CITY IN ORDER. TO WORK SIMULTANEOUSLY IN TWO PICTURES - Q@HEIR TRUE NAMES _ ANITA PAGE IS ANITA POMARES FORD STERLING IS GEORGE STITCH Something WIVES never mention SHE would never tell you, of course—but part of the suc- cess of her husband is due to her. She knows that vitality and “push” are based on tone them up. The two pro- mote regularity. Just make sure that your husband gets two tablespoon- fuls daily of this delicious ce- real. This gentle corrective is far better than pills or drugs —s0 often habit-forming. just out of | the | gs that money buy are Riches ruin youngsters “DOROTHY DIX.” By Thornton W. Burgess. Runty had been afraid when Black ‘Pus!)‘ had started up that tree after him.* You see, it was the first time any | one had ever climbed a tree after him, and he didn't know how good a climber Black Pussy was. But he knew now and he understood a most important fact— the fact that so far as this big black | Cat was concerned he would always be | safe if he could get up in a tree. No‘ wonder he grinned. ¢ | Black Pussy glared at him and tried | to look very flerce. “Perhaps,” thought she, “I can frighten him into letting go | and dropping to the ground.” So she | | rowled and snarled in her ugliest man- | ner. But that uneasy look was still in her eyes and Runty saw it and wasn't afraid. He clung fast and continued to grin Slowly and very, very carefully Black | ‘Pus:y began to creep backward. She Was giving up. It was with real relief that at last she reached the trunk of |the tree. Here was something big | enough to dig her claws into. Here | was something big enough to hold on |to. Right away she felt better. She | ‘lrmked over at Runty and snarled o | Then she began to climb down the tree. | | “I really don't want that fellow any- | way.” thought she. “I've got one and he'll do to take home to show the folks | what a smart hunter I am.” | So Black Pussy climbed down and at length reached the ground. She looked |up once more at grinning little Runty and then turned to go pick up the little Possum she had caught in the first place. When she reached the place | there was no little Possum there. Black | Pussy stared all about, but there was no | little Possum to be seen. She was sure ‘!hlt this was where she had left him. | Btill, to make doubly sure, she hunted all about for some distance in every | direction | It was queer, very queer, that that | little Possum should have disappeared. | A dead Possum couldn't walk off and she hadn't the least doubt that that | little Possum was dead when she left bim to try to catch another. |, “Some one stole him while I was up | that tree,” she decided. ‘“Yes, sir, some ;gne came along and found him. I wish | knew who it was. I can't find any | &igns of any one, not a single sign, but | that is what must have happened.” | _So. very much out of soris, Black Pussy started for home. She would do | no more hunting that night. And up | in the tree Runty pulled himself blck\ up on the branch to which he had been | clinging by the tail and grinned some | more as he watched Black Pussy hunt | for him and finally go off. “Playing daid is a good trick. Yes.‘ snur“n“ Al; a gnlod mlck." muttered | unty. “Ah cert'nly am glad Ah Bowt a0 e y (4 learned (Copy ! Rich in Development of Felt Berets BY MARY MARSHALL. OFT little hats of felt are the sea- son's greatest millinery gift. We were afraid, weren't we, when we saw the first rather formal Eugenie hats that we shouldn't have anything comfortable mi wear on our heads this Winter? But later on, all sorts of charming hats of | | of cire ribbon is pulled through They come in all colors, but perhaps especially in soft brown, deep green, brl:ck—thuu are the colors most people choose. They are trimmed in many ways. Sometimes a tiny bright-colored feather is thrust through a little slit at one side. most jauntily. Sometimes & bow arger | slit at the side. | felt and fabric appeared that make hat wearing a real pleasure The newest of these, and perhaps the most becoming and at the same time comfortable of them all, are felt berets. They are charming, for they can be twisted and turned, draped and cocked until they make a bewitching back- ground or setting for the face. If you | look well with hair showing, then your | beret may show your hair. If you look well with a shadow over your eyes, then your beret may be so draped that it casts a shadow over your eyes. NANCY PAGE Pulled Mints Are Smooth and Rich. BY FLORENCE LA GANKE. | The Pages and the Millers were eat- ing in a fashionable tea room. At the close of the meal the waitress brought | a plate of small mints which were | creamy, almost buttery to the taste, | and yet well shaped. “Do you know how they make these candies, Nancy?” Peter asked the question rather idly, | nce. | never expecting to get an affirmative | heat answer. But that just showed he still | did not know his Nancy, even though he had been married to her for five years. ‘ “I do know how they are made. You have had them in your own house. | More than that you will have them there again, for we are making some this evening. We need to start early to get them ready for Christmas.” Peter looked at Roger—"Wouldn't | you know I'd pull some fool stunt like that? Here I planned to take you all to a show, and now I have to go and do a Mary Ann stunt in the kitchen.” Roger grinned. “You know you always| like to fuss around in a kitchen. You can't fool me.” | Naney started the candy as soon as the family reached home and had been aproned and smocked. She put three cupfuls sugar, two tablespoonfuls corn sirup and one cupful water in a sauce- pan. She let this cook to 265 degrees Fahrenheit or until the . sirup had reached the hard ball stage. She had been washing down cryst:] on side of saucepan during cooking. She poured mixture in greased platter and when cool enough to handle added 10 drops of oil, not extract nor essence, of pep- permint. The candy was pulled until white, fluffy and firm. It was cut into emall pleces which were then dropped into a pan with a layer of cornstarch and powdered sugar, two p:rts starch to one of sugar. The candies were covered with this mixture, set in warm place— in oven with door open or warm radia- tor over night or until sugary. They were then taken out from powder bath | —packed in closed jars for at least a | k to ripen. Vourishment— The Finest White Bread That Money Can Buy— SCHNEIDERS Clips are used to hold the folds of the beret in a becoming position. The sets of clips that come for hat, bodice and shoes are most effectively used on these soft berets. So are pins of metal or stones—not the formal ones of brilliants and strass. but the hardier ones of color tha' simulate jade and amber and such seini-precious stones (Copyrizht. 1031.) Everyday Psychology BY DR. JESSE W. SPROWLS. Extravagance. Perhaps the commonest sign of weak- ness is extravagance. Being extravagant inflates the ego. If & person can live in luxury without effort, he can easily preserve his ego ideal. In fact, he may in time forget that he has & sense of self to preserve. This is one way to account for pjhilanthropy, which is the opposite to egocentricity. How does it come that men are often the best spenders iust when their bank accounts are the lowest? How does it come that a man will go-on a spending spree immediately after he has suffered a financial loss? There is a peculiar pleasure associated with the spending of one's last dollar. A spending spree is a sort of intoxica tion. It has the effect of dulling one's sensibilities to the painful sense of self-deflation. This is the one empti- ness about which men don't philoso- phize much. They fill the void with a vengeance. The dangers which accrue from a series of suddent reverses are often critical. It's one's sense of self that suffers most. The money lost on a vicious market is really immaterial. The significant thing is one’s feeling of a loss of self-importance. Every one | should have a special savings account to draw upon in times of distress. (Copyright, 1931.) Sally Lunn, Sift tcgether two cupfuls of flour three teaspoonfuls of baking powder, half a teaspoonful of salt and one- fourith cupful of sugar, then stir in one cupful of milk or half a cuptul of evaporated milk mixed with half & cup- ful of water and two beaten eggs. Beat until bubbly, pour into a shallow’pan and bake for 30 minutes in medium Split and syread generously with butter when serving. Grapefruit Is Healthfruit Doctors say that ATWOOD GRAPEFRUIT aids digestion and helps eliminate acids from the system Tree-Ripened and Delicious LOOK FOR THE NAME Wholesale Distributor: W. CHAS. HEITMULLER CO. 1310 5th St N.E. Unifon Market Terminal ‘Washington Here's one Bread health. So she serves meals that guard against constipation, which so often handicaps work with headaches, loss of appetite and energy. Two natural correctives of con- | etipation are “bulk” and Vita. min B, Kellogg’s ALL-BRAN is rich in both. “Bulk” to exercise the intestines. Vitamin B to that you know is all quality and all nourishment. It's Washington's most popular White Bread because it's Washington's finest White Bread. Schneider's Dan-Dee Slices are made of the costliest ingredients that money can buy. And made under conditions as pure and wholesome as if baked in your own scrupulously clean kitchen. lar party could be planned for the home | where two large rooms open into each other, or it could be given in a long studio room or the long living room of a modern apartment. { Many other interesting touches could be added to entertainments of this type. Some one among the guests—or per- haps an artist—might arrange an adagio or Spanish apache dance, or there«could be arias accompanied by the One pint flour, one teaspoon- ful cream of tartar, one-half teaspoonful sods, one-half tea- spoonful salt, one egg, one cup- ful milk, two tablespoonfuls but- ter, four large apples. Mix salt, soda and cream of tartar with flour and sift three times. Rub butter in flour, beat egg light add milk, pour on flour and mix quickly and thoroughly. Spread the dough about half an inch deep in a buttered pan. Have the apples pared and cut into eighths. Stick into the dough in rows, sprinkle with two table- sponfuls sugar. Bake in a hot oven 25 minutes until a golden brown and eat with sugar and cream or plain (Copyrieht ALL-BraN supplies iron for blood building. Get the red- and-green package at your grocer’s. Made by Kellogg in Battle Creek. Bakers Bread of Purina' Wholewheat in the Red Checker oard Wrapper. My Neighbor Says: When the heels of your stock- ings become thin do not use darning stitches. With silk that matches the stocking make par- allel lines of chain stitches. The mending cannot be detected. (Copyright, 1831.) For quality—for economy—insist on Schneider's Dan-Dee Slices—never accept a substitute. | Christmas present. i | | Looks like Baby is fixin’ to get 'IH. 1821) (Copyrisht, 1931) i