The Washington Bee Newspaper, February 22, 1908, Page 6

When properly used, we will not only refund money paid for shields that are not perfect, but will hold our- selves responsible for any resulting damage to gown. Kleinert’s Dress Shields are made in ten sizes, from size 1 to size 10. If your dealer does not Keep the kind or size you want, send us 25c. for sample pair of either kind in size 3. If you want a larger size, add 5c. for each additional size. ioe Send for our Dress Shield Book. ft is worth reading. Sent free on application. I. B. KLEINERT RUBBER CO. | 721-723-725-727 BROADWAY, NEW YORK. ODORLESS NORUBBER. | The W.B. Reduso is the ideal garment for over-developed figures requir- ing special restraint. It hasan apron over the abdomen and hips, so boned as to give the wearer absolute freedom of movement. REDUSO STYLE 750 for tall, welle developed figures. Made of a durable coutil in white or drab. Hose sup- porters front and sides. Sizes 22 to 36. PRICE, $3.00 REDUSO STYLE 760 short, well-developed fig- Made of white and Grabcoutil. Hose ti ers frontand sides. Sizes 24t036. PRICE, $3.00 are built hygienically—they do not ss or strain anywhere. Their lines are your lines, their shape that of your own figure. They make a bad figure good and aaa f figure better. ON SALE AT ALL DEALERS Uf Erect Form 744 (S535) “e2a"* $2.00 | Nuform 403 Gait) Si 1.00 Nuform 447. (228) “G2 3.00 |) Erect Form 720 (ii) SS: 1.00 | Naform 738 (S25) Cees 2.00, ® Nuform 406 Osx | | a stiff froth and pour the | well with sugar. | ends so that the juice will not run out, {lay on a buttered plate and steam for | center. VALUE OF ORANGES ONE OF THE MOST HEALTHFUL OF FOODS. Many Delicious Dishes That Can Be Prepared from This Royal Fruit —Omelet That Will Be Appreciated, Medical men say that an acid or- ange eaten daily before breakfast from December io April tends to pro- duce a condition of almost perfect health. It is well known that singers cunsume large quantities of oranges, the juice of the fruit being considered specially <ood for the voice. Fresh fruits are always wholesome and ap- petizing as a food or in beverages, and fruit in some form should be eaten daily. Oranges may be served in many dainty dishes, and one may re- joice over the fact that the supply is | plentiful and the price reasonable. Orange Omelet.—Beat the yolks of | six eggs with seven teapspoonfuls of Whip the whites to egg and Mix lightly, powdered sugar. sugar mixture over them. | at the same time adding the juice and ' Srated outside rind of a large orange. Melt a tablespoonful of butter in a frying pan and tilt it about until the bottom and sides are well greased. Pour in the omelet and cook slowly. When firm and nicely browned set in a hot oven for two minutes, then fold it together, place on a heated dish and serve at once. Orange Roly Poly.—Peel, slice and | seed four sweet oranges. Sift together one pint of flour, one tablespoonful of baking powder and onequarter of a teaspoonful of salt. Rub into this two tablespoonfuls of Lutter and mix in sufficient sweet milk to make a soft dough. Turn out on a_ well-floured | board, roll out in a long strip, spread with the sliced oranges and sprinkle Roll up, pinch the 30 minutes, then set in the oven until (the top is dried off. Serve with hard sauce. Orange Pudding—Take three or- | anges, the juice of half a lemon, one | pint of milk, one tablespoonful cornstarch, one cupful of sugar, two eges and one-fourth of a teaspoonful of salt. Peel the oranges and cut them into pieces half the size of a nutmeg, taking out the tough portions in the Place the pieces in a pudding dish, squeeze the lemon juice over them, add half a cupful of the sugar, stir and set aside while the rest of the pudding is being prepared. Beat the yolks of the eggs, stir in two table spoonfuls of milk, add the same quan- tity of milk to the cornstarch, and beat the two mixtures together. Heat the rest of the milk in a milk boiler. end of? h mixture. minutes, add the salt and the rest of the sugar, remove from the fire and lay the preparation, one spoonful at a time, upon the oranges in the dish. Beat the whites of the eggs stiff, add one tablespoonful of sugar, spread the icing on top of the pudding and brown it delicately in the oven } Setting the Pace. The careful housekeeper whose heart | is thoroughly in her work and whose aim it is to make her household run on oiled wheels wili soon discover that it Mes with her to set the pace in energy, carefulness, tidiness and punctuality. The entire household, from the chil- | dren to the servants, all take their cue If she is lazy and careless, her servants and her children will be quick enough to follow her ex- ample | On the other hand, if the mistress is ! tidy, quick to discover mistakes, care- ful and troubled over every detail of domesticity, will soon find that her house works well, and that punc- | tuality and order reign in place of slackness and careless methods.—Cas- sell’s Journal she English Yorkshire Pudding. One-half pound of flour, oue pint of milk, two eggs and a pinch of salt. Beat the eggs and salt, add part of the milk. I lik» a fork the best to mix with. I melt some butter or dripping and put in/my muffin pans and have my pans het. Put my batter in about half full, ¢nd then everybody gets their share of crust. | Worcestershire Sauce. | Add to one quart of vinegar one- | half ounce cayenne pepper, two heads H garlic, chopped; three anchovies, | mashed; two teaspoons ground cloves, | three teaspoons cf allspice, two blades of mace, One half teaspoon each cinna- Let stand 24 hours. mon and ginger. Strain, add tae juice of alemon. Cork and set aside for ten days. Pour fn | a crock and ikim, bottle and seal. | With the Squabs. For a saucr for fried squabs turn a | cupful of hot\water flavored with beef juice or a gopd stock into the pan in which the sqbabs are cooked, add six or eight bution mushrooms cut in : pieces, peppef and salt, and cook for Then season with a f flour rubbed smooth spoonfuls of butter. , five minutes. , tablespoonful j with two tab “Crapberry Jelly. ; One quart §ranberries, one pint ‘ sugar, onebal§ pint water; wash and perries, put fn a sauce- r and water; bofl 12 the berries on side of ing; strain through | Pick over cra! minetes; was kettle while & course Wher cold can make this) fefly and be sure of sea j milk, then the flour and rest of the. sieve; put in mold. ! owt on dish. Any one | THE RAW CURRANT | PRAISED BY WRITER AS AN} ARTICLE OF DIET. May Be Given in Quantities to Chil- | dren with Only the Most Bene- ficial Results, on Scientific Authority. Until the last year or two mothers have felt it a sort of solemn duty to keep a very tight hand over the cum rant-bag, declares a writer in London Madame. “If you have them now you cannot have them in the cake,” we say to the | bairns, and, when once more remind- ed that the currants would be more fully appreciated now than they could possibly be at tea-time, we give the sober answer: “They aren't good for you, dear, and you mustn't ask again.” Now that is just where we mothers go wrong. Raw currants are good for our chil- dren—immensely better than the raw, | unripe gooseberries and the sour green apples which we know they eat from the garden, better, also, than any other under-ripe or over-ripe fruit whatsoever. Dried currants, in their uncooked state, are so exceedingly light and so very nutritious that—provided the © skin of the berry is broken before the fruit is swallowed—90 per cent of the total weight of the fruit is digested within half an hour of its being eaten, and mothers may safely take this as a vindication of the wholesomeness of the raw currant. No grown-up person, no little child, can obtain anything but good from this fruit if only the simple precaution be taken to pierce the skin by the nat- ural process of mastication. Almost it would seem that ‘ie more » an Ask your dealer for ED. PINAUD’S | the currant-grape Without question, ar. insispensabic aciunct ‘@ 4 preserving the hair and causing it te retain its tustre.” @ You can make your hair beastiful and improve your persona are. ance by using ED. PINAUD’S HAIR TONIC e-ery dy. cures dandruff and stops Galling hair, vecause it goes to (he ro. -f be woul. FRED! A sample bottle of ED. FINAUL'S KALG FONIC (3 applications) for 10 ents to pay postay- and vache ~~ ED. PINAUD’S LILAC Yi Gera boy women of fashion in Paris and New “oxic ee Send 10 cents {tc say postize a4~"_ccng) G: < thee ~unele bate? ecxaaining enough ides V-oral Ex:rac fr 10 /ppication. om Write todas * Ip. TINAUD'S Americen Offices, £0. P™.UD BUILDING, NEW YORK CITY. precious te rood te more snugly does nature wrap it up Peas and beans are very nutritious—see how carefully nature packs them; nuts are famous for nutritive value—nature packs them in wooden cases. Cur- rants are, weight for weight, more pu- tritious than any other fruit known to man and, though the berries are small and insignificant looking, nature has taken care that the fine skin shall be just strong enough to preserve the precious fruit from injury. It is sel- dom that one sees a bruised or broken currant, yet the covering of the berry is so very fine that when once broken it rapidly becomes part and parcel with the soluble matter of the currant It has been proved by our scien- tists that none of the nutriment of escapes from the the fruft during the simple process of drying, which is carried out in the open sunshine and fresh air. Currants lose only water drying, and the effect in this of the sun- | shine upon the gathered fruit is sim- ply to change the fleshy portion of the currant into what is known as grape sugar. Grape sugar is the most highly nw~ tritive of all foods, and it is because currants are so remarkably rich in it that Sir Francis Laking, our own king’s doctor, recommends them so heartily to people of all ages and all classes of society. Sir Francis is of the cpinion that! when once the people of this country | have become fully aware of the food values of this wonderful fruit, Greeee will have no time to look further for purchasers for all the currants she is able to produce. With testimony such as this to re assure us, we mothers may cast every doubt to the winds and gladly pro vide our children with a ful! sufficiency of the fruit that is at once so whole some and so inexpensive. UNIC iaUinine) | LILLIAN RUSSELi:. @ the beautiful wtre<s, sas. ' | LILAC VFGETAT HAIR TONIC and a | se toilet table. Evcecdingly meréoriou: it i oe ’ 1 »