Evening Star Newspaper, January 29, 1932, Page 39

FOOD PAGE | Clean Kitchen and Laundry Methods to Be Empioyed for Various Purposes. Choice of Table Linen—Blankets and Rugs—~Care of Clothes. n save cleaning many ways. d k away all news- rs and clean paper sacks. wspaper over the is to be cleaned, etables, such as table when si flowers arrange the paper When dresst rs so that at cess the waste and rials. Pastry v folding a g up the corners. In the Laundry. Home laundering may be an actual Vg 1 K ewife is able 1seholds, le is almost equ: ortant wise selection of cl dpoint of mater g t ec thing from the design and Good materials nomical for long, arments made shape and re- ssing service from them reta e less them . wate 0 of the the re- ng of lace To Remove Stains. 1 stains 1d to | br THE STAR’S DAILY PATTER SERVICE ng dress for girls, deb- Al women types. d bodic nd hips and a perfect model for | d hi mod as are the sl Transpa red Sund Sapphire ck or wine- model for 14, 16, 18, 20 years, 36, 38 and 40 inches bust. Size 16 requires 3% yards 38- inch Pale blue crepe satin is exquisitely | lovely for formal dinner wear. | It will cost you next to nothing to copy this exclusive French model | For a pattern of this style send 15| tamps or coin di v York Fashion and Twenty- enue ninth street, New York Don't envy the woman who dresses well and keeps her children well dressed Just send for your copy of our Winter Fashion Magazine. You will save $10 by spending a few cents for this book. 1t would pay you to send for your copy now. Price of book, 10 cents.” Price ozl 25 eenls | tant. as | wr | m: | barmful Do not begin to worlk immediately on the stain, but start some distance away and gradually work toward it. In this way you will avold making & ring. If a ring is left in spite of this precaution, sponge the whole article in gasoline. Stained oth which has been treated with s of lemon or any other acid should ways be rinsed in water to which a little ammonia has been added. This will neutralize the after-effect of the acid and make the material less likely chance to_set. which have had the color entirely by acids may be rest plication of ammonia, and to those | which have been spotted with alkalis, | an application of diluted acetic acid is beneficial. A garment spotted by rain may be freshened by placing a damp cloth over the article, then ironing. Linens. The choice of table linen is impor- Frequently the substitution of smaller for larger napkins will mean uite a saving of time and strength undering. Luncheon cloths or nay be used instead of large ths. Lincn should have plent; ving to k! be ir ies sed side, using a pad. L uld be ironed from selvage to selvage to get the high- | ter. Iron with as few folds | possible. A good way to fold a| tablecloth is to fold the two side edges | to the middle of the cloth, making | the two creases on the right side and lengthwise of the cloth, then fold through the middle lengthwise so that the third crease is on the right side of the cloth. Napkins which have a monogram_or other decoration in the | center of the napkin, or in the center | of one side toward the hem, should be folded in_ thirds. Small napkins are | U folded in halves lengthwise and roidery is the wrong Linen sh 1v: 1 quarters crosswise To wash towels, cut up a piece of paraffin about an inch square and shave a fourth of a small cake of laundry soap in half a gallon of hot ater When it has melted put in e towels and boil them. This cleanscs thoroughly and without rub- Blankets and Rugs. should be washed, soft water. Ma it pos- | a strong | ter shak ectly on the s h the hands, no The addition of a little helpful. Rinse through several wa: each hotter than the las of the process is that the ki the wool and keeps it pull the edges straight ai . rt-weight washable rugs may be 0 a tub of lukewarm soapsuds e washing machine and laundered | way. Some of the heavier, | woven kinds may be| spreading | t surface and scrubbing sides with a soft, soapy | Care of Clothes. nodel ironing boards. k into the wall, will satisf, housewife. A ucted ironing board of the ace type can be put on any wall without the necessity of cutting an fol | | S0est the t: nd coats usually look better pressed on the right side over cloth. The ridges of folds a: not appear on the right si ly. A damp cloth should the material, and the pressing done wi moderately hot. | To sponge and press dark su h them well remove all loose dust and dirt, then | sponge thoroughly until well moistened ith & lukewarm mixture of one part sehold ammonta to three parts of | er. Brush well with a good brush | hang up to dry, and finally press a heavy iron, laying a cloth over | the goods. | Hats should be brushed and put away | in bags or boxes which will protect | m from the dust and light. If put in gs they should be placed on a shelf where they can lie flat and not e_crowded out of shape. Dresser drawers can be kept in better order and garments which lie in them may be protected from soil by using cross-shaped covers of muslin or other wash material. The edges may be hemmed or bound. These covers may be of various sizes; small sizes for handkerchiefs, and larger sizes for slips and gowns Mud stains on mackintoshes will y disappear if sponged with warm water to which a small quantity of common salt has been added. Rub- ber shoes which have become dull and shabby looking can be brightened by washing them with water containing e few drops of ammonia, and after- ward giving them a thin coat of li- quid shoe dressing. | Umbrellas that are badly stained with | mud may be cleaned by sponging them with ordinary vinegar. Never use wa- ter for this purpose. Soften your chamois or doeskin | gloves, which have become hard and | iff from wrong washing, by putting | them on the hands and rinsing them | in warm water to which half a tea-‘ spoonful of olive ofl has been added Soiled kid gloves can be put on the | hands and cleaned with carbon tetra- | chloride. Each finger and the back front of the gloves should be| separately with a soft cloth ch hes been wet with the liquid. Stretch into shape carefully and hang in the air to dry. The habit of always gloves into shape when taking them off is an excellent one. Wash tan shoes with soap and water before applying polish. In this way many stains are removed. Washing tan | shoes in warm sweet milk will prevent | them from tugning dark. | Medicine stains can usually be re- | moved from white linen articles, such as nightgowns or bed linen, by spread- | ing over the stains a mixture of paste | ade with fuller's earth and ammonis. Leave to dry thoroughly, then wash in | cold water before laundering in the usual way. usuall So that pupils may understand the effects of incorrect posture terrible example” skeletons have been | introduced into Berlin public schools. »” FOR SCORES OF 'WHIPPED CREME” USES Here is the way to wonderful new and different whipped creme effects in cake, PO dessert, salad, sauce and candy Special—“Simplified Candy Making” and Recipe Book sent FREE. Write | THE HIP-O-LITE COMPANY | 800 Mavket Bb + 8% Louis, Mo. k- [ mass, EVENING THE Foods Favorable to Beauty MARY QUINLAN, T is surprising to sce how many of the Eastern “staples,” like the true Orientals they a ently and patiently made for themselves a place tables and a J in our agric | acreag Nearly country has grain, or cereal, bu' g millet — surprising feed of the earth’ itants, Millet bre tive sheet betwe life and starva to thousands China, Jap: dia and Africa, small quantitie enerally for stock f Enem.s h{\\‘(‘ proven, however, that millet is extremely high in nutritive value, and since its cultivation is less exacting and more prolific than our accepted cereals it may become in the near future one of our own staple grains Americans who sojourn in China, Japan and Korea soon acquire a de- cided taste for the delicate shoots of the bamboo—and the versatility of this | quite delicious food may soon give a prominent place on our own tables. butter sauce—bam. as our own while it is raised in in our own countr; eed. Recent exper: casserole bamboo ¢ Southerr our grand- ugh groves en tubes and find, d, that “a grove | most fascinating of these brilliant & as did David Fa of young bamboo thing in the wc One of the most worthy of the Orien- tal foods now knocking at our doors is the loquat, & near cousin to the apple, | pear and quince. It is about the size of a plum—Iis oval and of a reddish-yellow | color. The is thin, inclosing a | ounding several seeds. | very agreeable taste, iable addition to our foods, becau: its high fruit content. | Its pectin makes it an ideal fruit for jellies and jams, and also as flavoring other The loquat is al- ready being shipped to our Eastern mar- | kets from Ca ia, but, as California s limited the export, as the fruit is growing in favor so rapidly there, al- re crop is consumed locally. is another fruit which b and West alike. Wild Japan, China and our tates, recent cultivation has ost luscious fruit almost llow in wposed of a pulpy, sweetish ay be eaten just'so, made jellied or as a’ salad Great success has been achieved in the persimmon _cultivation on the Wes i the fruit is coming more and more 'into our markets | There is a certain piquancy to adding new food individual list of edibles, which gives us a zest for food, and when the foods are rich in health values we should indeed be ever watch- ful for them. t develope as large as color and cc they stewe Orange Biscuits. | Prepare a biscuit dough and roll it | in a thin sheet. Place thin slices of orange, which have been sweetened, | between two thin biscuits. Bake in & hot oven. | MENU FOR A DAY. BREAKFAST. Tangerines. Hominy with Cream Poached Eggs With Creamed Celery. Toast. Coffee. LUNCHEON. Tomato Rabbit Toasted Crackers. Spanish Cream. Chocolate Cake. Thin Soup. Casserole of Pork. Baked Stuffed Potatoes Buttered Beets. Pruit Salad. Mayonnaise Dressing. Crackers. Cheese. Coff, EGGS WITH CELERY. Cook three tablespoons of flour in three tablespoons butter, add one-half teaspoon salt and a dash of pepper, then pour in slowly two cups milk and cook and stir until thick. Add two cups stewed celery, cook 10 minutes over boiling water and spread on but- tered toast; lay a poached egg on each slice and serve at once. CHOCOLATE CAKE. Two squares chocolate and one- third cup milk. Place on stove and cook until it thickens a little. Beat yolks of two eggs and add one-third cup milk. Add choco- late mixture to the eggs, two tablespoons melted butter, one cup sugar, one teaspoon vanilla, one level teaspoon soda in_one- third cup milk, making a full cup of milk in all; one and one-half cups of flour. Bake in three layers and frost with whites of two eggs. BUTTERED BEETS. Fill & pail as large as will hold as many beets as you want to cook. Don’t cut them, as that makes them bleed. Cover with cold water, cover up tight. Put in hot oven and let bake. When done, cut in dice and piace one tablespoon butter on top. (Copyright, 1932.) JUICES and liquids alone are not enough for break- fast. Children need bulk... 30 do grown ups. Tree - ripened SUNSWEETS furnishbulk inits most val- cellulose. Sealedin clean handy cartons. | uable form. .. natural fruit i Tree-ripened fruit | | R STAR, WASUHINGTON, 29, 1932. FOOD AND THRIFT IN THE HOME PLEASING THE MAN BY CHLOE JAMISON. W for the coming year, there may be a temptation to cut food bills where | no cutting should be done. You may served at the ‘table, buying C grade little tricks as skimping the quality | of coffee used when making the morn- J| | ing cup, thinking your husband so used to first class coffee that he will never question it. Beware . . . in all three directions especially about the coffee. Noth- | ing can so quickly send a man off to | work in a bad humor as one spineless | cup of coffee followed by a second cup taken in the hope of finding the old- time vigor denied by number one. | ~As to the blend you use, let it be the one that suits your tastes best | little in the long run, when divided by the cost per cup. But the way you make the coffee matters, and the amount used amounts most of all. The great cooks unite in prescribing one heaping tablespoon of ground coffee for each cup, and another spoonful for the pot, whether coffee is percolated, dripped or boiled. In all cases the pot must be sweet and clean, the water bubbling briskly when poured over the ground coffee if you use drip-pot as most women do in these days because | of its convenience and reliabil No watching the clock is necessary to pre- vent under or overcooking by this method, no extraction of bitter oils Tesults. Serve plenty of coffee cream, if at all possible. If a substitute is neces- HILE you are busy revising budgets | try lowering the quality of the butter | | eggs and milk, and resort to such clever | Al few cents more or less amount to Very | to roasting and braising. The Chef Suggests BY JOSEPH BOGGIA. POT roasts and stews, meat loaves and braised recipes may not be the most popular selections of those who dine at great hotels, yet they are known for excellence in flavor and are most nutritious and economical for home use. But one must know how to cook them. i In preparing | i roasts and stews it is always well to brown the meats lightly before add- ing liquid, first rubbing the meat thoroughly with a mixture of flour, sugar, salt and pepper, in_ propor ~ tions of a half cup of flour, a tablespoon of sugar and a teaspoon of salt. Then sear in a little hot butter or fat so that the | carmelization of the sugar will hold n all the juices of the meat and cog- | tinue cooking in the usual manner. The finished dish will be mellow and and rich and the gravy nice and brown. The same directions apply generally | give one or two delicious braised reci- | pes which can be prepared quite easily | at_home. Cutlets Champvalon —Select lean chops or cutle.s of lamb or mutton, rub them with seasonings of one tea- spoonful each of salt and sugar; pepper as desired. Braise on bothsides, then lay the chops in & pan in a bed of raw | potatoes, onion rounds, a little garlic, | & bunch’of herbs and seasoning. Cover the cutlets with another layer of the vegetables, moisten with white stock and cook until all ingredients are ten- der Pork Cutlet Flamande.—Rub the lets or chops with the mixed seasonings. same as above, and partly fry them | on both sides. Pinish cooking them with sliced apples arranged in the pan I will now | An Unexpected Meeting. Of knowledge gain each day a bit, Ard miss no chance to nd% 0 it. —Old Mother Nature. The snow that covered the Green Meadows, the Old at the same time told many things; so those who used their eyes learned much about their neighbors. After every light fall there were many stories written in_the snow by the feet of | those who hunted and those who were | hunted for was not the Old Stonewall along one side? And were there not open- ings between the stones into which he could dodge and no enemy follow save Shadow of the Weasel? He felt quite as safe as there in the dear Old Briar- | patch. There had been a light snow the day before, and now Peter read the | way since the snow fell, He grinned as he saw the footprints of Reddy Fox. Reddy had been the whole length of | that old wall on both sides and twice | had crossed from one side to the other. | He saw the round prints of Black Pussy | the Cat. Chatterer, the Red Squirrel, had run along the top of the well. His big had sat on & big store at the end near- est Farmer Brown's house. But whose footprints were these? seemed familiar, yet he couldn’t think of any of the little people abroad daily Peter Rabbit had ventured up to the | Old Orchard. He felt fairly safe there, | record of those who had passed that | BEDTIME STORIES #% Pasture and the | jeat Green Forest kept many secrets and|they are yours.” | in Winter who could have made them. | He scratched a long ear with a long | hindfoct, a way he has of doing when | he is puzzled. “I ought to know those prints,” he muttered. “Yes, sir, I ought to know th you don't, it must be that you are getting old and forgetful,” said a voice that startled Peter, so that he jumped and ran a few steps. and serve just as it is Pork is one meat that should always be well done. sary and your husband dislikes the | taste of canned cream, do not spoil his | the voice. beverage by using it for economy's sake. | Then Peter saw the speaker or at TLKINS new triple-sealed carton, with the outer wrapping of modern, moisture- proof Cellophane, is the most sensible, most economical way of keeping good Coffee fresh. It makes all kinds of tin cans as out of date as paper bags. It saves at least five cents per pound. Why waste money on unnecessary, expensive tin cans? Why pay extra for Coffee freshness? Your own good common sense tells you that Wilkins is always good, because it’s blended of the world’s finest Coffees. You know that Wilkins is always fresh, because i roasted fresh daily right here in Washington and rushed to the gro- cers by the originators of fast, fre- quent Coffee-delivery service. Try Wilkins in the new Cellophane car- ton. It’s “just wonderful!” A1) “What are you afraid of?” demanded | around,” replied Jimmy. | rule against that?” | “Not that I know of,” FOOD PA GE c—7 —_——— Thornton . Burgess. least saw his head, a black-and-white head with a ratier sharp face. It was at one of the largest openings between the stones of the old wall. immy Skunk! How you startled me!” exclaimed Peter. ‘“You are the last person in the world I expected to Now I know those footprints; “Who said they were not?” demanded Jimmy. “Why shouldn't they be mine?” “But you are asléep. T mean yo 2 % el A9 it cousin, Happy Jack the Gray Squirrel, | .;ryyy SRUNK! HOW YOU STAR- |2 ‘TLED ME!” EXCLAIMED PETER. “Do I look to be asleep?” asked Jimmy, dryly. No, of course not,” replied Peter. ut—but—" ‘But what?” demanded Jimmy. “I thought you were one of the seven sleepers; you know—the ones who are said to sleep all Winter,” replied Peter. “I am one of the seven sleepers,” re- d Jimmy. Then why aren't you asleep no' demanded Peter. “Because I wanted to have a look “Is there any Peter grinned. lsaxd he. “But I thought the seven sleepers slept all the time until Spring.” “Which shows how little you really know about your neighbors,” retorted Jimmy Skunk. “Haven't you ever seen Striped Chipmunk in V’inter?' | *“Of course, he has,” said a third voice, | and there was Striped Chipriunk him- | self looking as pert and saucy as ever | as he sat on the oid wall. . Jimmy Skunk grinned. to Peter, you should be asleep, for you are one of the seven sleepers,” said he. ‘Of course I am one,” replied Striped Chipmunk, “but is that any reason why I shouldn't wake up once in a o |and poke my head out for a around?” “No-0, suppose it h of you,” thought. “According look said Peter slowly, “I don't I am ever so glad to he added as an after- (Copyright, 1932.) Everyday Psychology BY DR. JESSE W. SPROWLS. Demons. primitive ancestors regarded as objects. So far as the ild understand, s , trees, an: i the like had the same experi hzd. seme ancestors had fears and the g0 to make up what now call mind. But they reasoned tha unseen demons inhabited the eart and were back of the whole bu | ness. Their feelings were directly dt | to the work of these demons. The de Peter sat still | supposed be asleep,” n ¢ 1 L e e Pe‘zgr. to p,” stammered | mon constituted for them an external | which, although unseen, directed th lives. ' Even as late as the fifth cent B. C. a few of the wise men imagined t demons followed them all the tim In those anclent day demons were on_the outside. We still ha they are now on the de. Dr n d Freud other demons are rnal somethings—usually co To get rid of tf t Freud or some of his disciples. trick is known as psychoanalysis C Cans Waste Money— Bags Waste Flavor— Waste Is Bad Business! 2 : NS¢o ?fi’;}z}\w WILKINS THE ONLY COFFEE IN THE QUALITY GROUP THAT SELLS AT A REASONABLE PRICE edHealth & 2useniio WA WRC 7:45—MON., WED. & SAT. EVENINGS MARGUERITE CROMWELL and the WILKINS COFFEE ORCHESTRA . .. Directed by HAROLD VEO. .. JOIN US! :