Valentine
Favorite
jGiv Your Husband an Old-fashioned Surprise Party
With a Table Set Just for Two
By VIRGINIA ROSS
Home Economics Editor
CULINARY Valentines, I call
'cm, the food frills we put on
our tables to say. "Love to my
Valentine." Considering that it
has long been known that the
best paved, but none too heavily
trafficked, road to a man's heart
is through his stomach, perhaps
it's all very well to let cocoanut
cakes and cherry cobblers replace
the lacy Valentines and sugary
sentiment of our youth. (
Women, I suspect, never out
grow their love for flowers, ac
companied by notes scrawled,
"With Love." But manhood wants
to see Romance, instead of feel
ing it as a great burning, all
consuming ache in his heart.
And so for Him, we put our
sentiment on the table, his favor
V ite meat dish veal paprika, done
' up in a rich, sour cream sauce,
baked potatoes with a foolish pi
mento heart or two atop the
snowy crater. Asparagus tips,
slipped through a tomato ring
and baked with a sprinkle of
cheese. Cheese biscuits, cut In
heart shapes. Strawberry Jam.
Or homemade yeast rolls, that he .
thought only his mother could
make.
HEART BEATS
Ot course his favorite pie, no
matter what it may do to his
waistline. Cocoanut cream, per
haps, or those cheese tarts you
used to serve him when he came
a-courtin'. These are the Valen
tines that thrill him to the heart,
and make his eyes glow with pride
at the one whom he took for bet
ter or for worse. . . ., Culinary
Valentines.
Or maybe a fat steak, spread
over with prepared mustard be
fore broiling, served up with
i oven-bakd "French-fried" pota-A-
toes, a green salad of his own
' choosing, prefaced by a glass of
well-chilled tomato juice, a plate
of appetizers, and his slippers
waiting by his easy chair when
he arrives home.
The table set for two, as it was '
In the old days when his Valen
tines took the form of long
stemmed red roses and dance
programs, instead of a pay check
handed over each week, and giv
ing the baby its 2 o'clock feeding.
Candle light, the company silver,
youngsters hustled off to bed or
to Sister Jane's.
THE HAPPY ENDING
His favorite Devil's Food cake,
coffee and a long black cigar. No
mention of smoke In the curtains.
No dashing around to do the
dishes afterwards. Or calling up
the Joneses for a hand of bridge.
. . . Love to my Valentine!
The table itself may be as fes
, Uve as any Valentine that ever
1 went through the mails. Snowy
' linen, tall red or white candles. A
centerpiece ' a heart-shaped
cake or pudding mold, filled with
white carnations (the stems cut
off near the blossoms), a single
red flower in the center. Or even
a few red geraniums in a white
bowl.
If you've white dishes, of course
you use 'em. But dishware is for
gotten in the face of a steaming
cup of clam broth, with a blob
of paprika-topped whipped cream
floating around on it. Cheese pas
try, cut in heart shapes as an
Does Your Child Sleep With
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Dinner
Courses
Please Him
accompaniment. Or even toast
hearts.
Hot tomato juice with a beef
cube slipped in for hearty flavor,
a bit of sour cream atop, is
equally good as a heart warmer.
As a main course, if he likes hali
but, bake, broil or poach it in
white wine, and top with shrimp
in a rich white sauce. Serve with
it steamed rice, buttered cauli
flower with pimento, corn rolls
made with white commeal, cab
bage relish and strawberry-pineapple
jam. Or the crabapple-lo-ganberry
jelly he adores, that
you've been saving for company.
VALENTINE DESSERTS
Don't think for a minute you
can pass up dessert' You shouldn't
even want to, what with all his
favorites, as well as those which
do so well tie up with the season.
Even your every-day gelatin can
be glorified by molding it in a
shallow pan. Cutting it out with a
heart-shaped cutter and dressed
up with whipped cream.
Sponge cake slices may be
treated the same way, or made
into sandwiches with ice cream
as the filling, and a butterscotch
sauce or strawberry preserves
poured over. Your pet little plain
cake may be baked in a heart
shaped pan, or even a square,
frosted over with a powdered
sugar frosting made with hot
maraschino cherry juice and'
melted butter.
Then it may be decorated with
white frosting, made into an ar
row or a heart. Or a cut-out heart
of paper laid on top while the
frosting is still a bit soft, then
cocoanut sprinkled over the cake.
When the cut-out is lifted off,
there's a red heart in the center,
surrounded by the cocoanut.
STRAWBERRY SHORTCAKE
You saw strawberries in the
market this morning? Yes, yes,
I know, they do knock the budget
into a cocked hat. But live on
beans and codfish for a day, or
three, and do make him a straw
berry shortcake. That is, if he's
as silly about it as some men I
know. Your heart-cutter can again
do duty. There can never be too
many hearts in this old world,
hearts overflowing with goodness
as are these Culinary Valen
tines! Kitchen Technique
by Virginia Ro$s
Garnishes are an Important
part of any dish. Most of them
may be made well In advance of
the meal, and do add greatly to
its appearance. For example,
lemon slices, sprinkled with
chopped parsley, fried apple rings,
chilled, with a stuffed green
olive in the center where the core
was removed, celery curls, thin
strips of raw carrots dropped in
ice water to curl, etc.
An excellent home-made mix
ture for cleaning marble may be
made by mixing equal parts of
soft soap and whiting with
water; stir until creamy and then
add one-half gill of ammonia.
A piece of linoleum on top of
the refrigerator saves much wear
as articles are often placed there
which mar the surface.
Tasty dishes can be made
using oatmeal, commeal, hominy,
etc., and we need not tire the
family with these excellent cereal
foods by serving them in the
Same way all the time.
A quick way to toast a sand
wich la to fry it. Use butter in
the frying pan. When done, the
sandwich is both buttered and
toasted.
Lay a white rubber mat, the
top surtaca slightly corded, in
the bottom of the bathtub to 'pre
vent slipping.
For an Innovation that will be
the last word as a first course
for dinner, cut balls of r.vocados
with a small French bf.ll cutter
and serve, chilled. In cocktail
glasses with the juice of orange
or tangerine and ti dash of
lemon. Sweeten If deoired, to suit
Individual taste.
Invest in a few rubber-headed
tacks and press them into the
wooden hangers about an inch
from each end a:id keep your best
dresses from falling on the closet
floor.
Create A
What husband wouldn't be pleased to top off a perfect Valentine dinner with this attractive cake?
Simole to decorate and well worth the effort, ai vou can see.
Guest Shelf
MOST people who possess a
home wish they could keep
perpetual "open house." Though
people of moderate and small in
comes tan seldom enjoy this lux
ury, a well-stocked refrigerator
and a "guest shelf" for emer
gency meals will carry anyone
a long way toward easy, informal
hospitality.
The "guest shelf" is a shelf or
part of a shelf in the refrigerator,
and one in the cupboard based
on the proposition that all guests,
expected or unexpected, can be
prevailed upon to eat if the host
ess can provide food without sign
of anxiety, "fussing" or spending
too much time away from her
guests.
Some hostesses are gifted with
a magic sense of knowing what
people like to eat, how they like
to eat it, and how to prepare It
speedily, as suits an occasion. .
For instance, they keep Band
wich spreads on hand, varieties
which taste delicious on any kind
of bread that happens to be in
the house, so that there are
always good sandwiches to serve
with hot coffee, if nothing else.
Or they have wafers which en
hance the serving of hot choco
late, canape crackers and spreads
to serve with cocktails, or crack
ers and mellow cheese to har
monize with a glass of beer.
The guest shelf should contain
an assortment of packaged foods
which make It easy to prepare a
Mischa, International Designer,
To Offer Exclusive Pattern Service
Styles and fashions especially designed for the women of the West will be given eaoh week on this
page In a form suitable for each reader to select her own style and order a pattern out especially for
her size. The Illustrator and creator of these Is the Internationally known Mischa, whose fashions you
have seen from week to week. His fashions are not "Just another pattern," but distinctive oreatlons.
L I
M
Culinary Valentine!
fZf W-A
lAVJ-V
"snack" or late, impromptu sup
per, with speed and dispatch.
Foods that will take the tension
out of last-minute entertaining
are canned seafood, such as crab
meat, shrimp, tuna fish, salmon;
chicken, chicken loaf, tomato
soup, spiced meat and sausages,
deviled ham, chop suey, fried
noodles, fruit juices, relish and
pickles, stuffed olives, maraschino
cherries, jelly, preserves. A tube
of anchovy paste and a tiny jar
of caviar will go a long way be
cause they are used in such small
quantities, for the merest "wisp"
of flavor.
The modern hostess keeps a
few tall bottles of beverage on
hand for mixing cocktails and
other refresheners.
FISHING IN KITCHEN
FISHING out of a tin can is my
idea of fishing de luxe abso
lute certainty that there will be
fish for supper, and no baiting of
the hook, no cleaning of fish, and
no cleaning up of Ashing tackle
afterwards.
Canned fish is always certain
to be tender, well flavored, and
ready to be used in no end of
ways. One of the delightful meth
ods of service is an assorted fish
plate. It makes an Ideal opening
course for dinner or for lunch
eon. As the main dish for lunch
eon, serve It with hot melba toast
or some toasted French rolls, and
then with a light dessert and fa-
MischaFashions
THIS two-piece frock. No. 107,
reaches a charming peak of
grace with Its softly swaying col
lar of silk pique. It comes in sizes
16 to 44 and can be made of
novelty cantons or ribbed wool.
Size 36 requires 5 yards of 39
Inch material and yard of 30
inch contrast material.
The smart two-ln-one frock. No.
106, is suitable for many occa
sions. Remove the jacket and
there Is revealed an attractive
dress with new scarf and shirred
back. Size 16 requires B yards
of 39 Inch material.
Mischa fashions are accurately
cut to size and are made of
strong bond paper. A simplified
cutting chart and a practical step
by step sewing guide are In
cluded. Mischa Fashions,
Five Star Wkkkly,
450 Mills Tower,
San Francisco, Calif.
Enclose 23 cents for each pattern
wanted
'Pattern No
Size
Name
Street
City
State
iiifinw ,m a m
Jk " i f2. I
Fishing In Kitchen
vorite beverage; that is sufficient.
When it comes to selecting the
kinds of canned fish to combine,
that depends upon taste, but one
of my favorites is cubes, or real
pieces of salmon; the rich red
color docs add beauty to the dish,
as well as flavor. Then a couple
of sardines in oil. Sometimes the
ones prepared with mustard touch
the spot; other times use the
large ones, remove the skin, split
in halves, and serve a half spread
with a mixture of cream cheese
blended with a little horseradish,
finely chopped chives, if you have
them, otherwise a little of the
faithful onion, and a very little
finely chopped celery. Then a col
orful big shrimp with a nest of
black caviar in the center of the
curl, and of course a couple of
whole anchovies, left curled up.
Such delicacies I
As a garnish it Is a good Idea
to always include a quarter of
lemon, possibly an olive or two
in a lettuce cup, and frequently
a little highly seasoned old-fashioned
cole slaw. Other times in
clude some julienne strips of cold
crisp raw carrots. And does this
go over big . . . yes, Indeed I
Caviar Is made delicious with a
touch of lime Juice rather than
lemon. To the red caviar, which Is
larger In size than the black or
"buckshot" variety, a garnish of
sliced limes and parsley adds ma
terially to the appearance. Both
make delicious hors d'oeuvres.
jit
fill
If
vr iv un mfi
FASHION TIPS
BY MISCHA
International Authority
Mischa, well-known stylist and
designer of women's attire, real
izes the Importance of authentic
fashion advloe. In this following
discussion, the fourth In the
series, he continues the analysis
of certain rules and phases which
have a very definite Importance
to the woman who Is Interested
In the betterment of her personal
expression through the medium
of dress.
THE DESIRE to stand out, to
be different is, generally
speaking, decidedly a feminine
quality. Through a gradual pro
cess of transitory development,
women have come to the realiza
tion that in the realm of dress
they have an unparalleled oppor
tunity to express their urge to bo
individual. Women today have
definitely become clothes con
scious. Youngsters
PKOPER construction, Is the vi
tally important phase In the
problem of children's dress. Gar
ments for the child must always
be large.enough to allow freedom
of movement and eliminate any
possibility of strain. Simplicity
and comfort are the fundamen
tals in children's attire. Clothes
for the young child should be
dainty with colors clear and
bright. They may be quaint but
never old looking.
The child of school age may
wear clothes which are brilliant
or even slightly extreme, provid
ing they are becoming to the
wearer as well as being beautiful
or conspicuous.
Dress Technique
PERHAPS the most interesting
and important element In na
ture Is color. Our eyes, the organ
through which is manifest one of
the five senses , see nothing but
color.
Color, to those who understand
it, has a very specific meaning.
Each separate tone has in Itself
a specific effect all its own. Yel
low expresses an atmosphere or
idea which could not be achieved
by any other hue In existence.
Black could not express the same
feeling as could yellow, nor could
blue or green. By this quality
RECIPE OF
(Clip and paste this weekly feature on 3 x B cards and file In your
recipe card cabinet for ready use).
OYSTERS CASINO
, 1 pint oyatert
cup finely minced green popper
1 tablespoon lemon juice
' cup finely minced baoon
Pepper
Drain oysters and arrange on a greased, oven-proof platter. Sprinkle
with green pepper, minced bacon, lemon Juice and pepper. Bake In a
hot oven 450 degrees F. for about ten minutes. Garnish with parsley
and lemon slices, and serve at once with buttered broccoli or string
beans, cauliflower in cheese sauce and corn sticks.
STUFFING
The variation in lamb roast
comes in the little touches you
give to Its cooking. A well
seasoned bread stufllng, with a
bit of crushed mint, a tablespoon
of chopped parsley or a few
mushrooms, makes a breast of
lamb into a dcliclously dlrfcrcnt
roast. A leg of lamb roasted In a
mild barbecue sauce, made by
molting mint jelly and mixing It
with a little vinegar, takes on a
rich glaze and a flavor hard to
beat ,
BRAN IN DIET
The fact that bran supplies
Iron and vitamin B, in addition
to the bulk needed for proper
elimination, provides additional
reasons for Including it In the
diet. Two tablespoons of bran
yield aa much iron as one egg and
as much vitamin B as Is found in
a half glass of orange Juice.
WITH PORK
With pork or ham, serve sauted
pineapple, fried bananas, minted
apples, fried apple rings, prunes
stuffed with grated pineapple,
molded applcsauco, pickled orange
slices.
. ADD TO LAMB
It may be the combination of
foods served with the lamb that
gives it the right touch. Mint
Jelly, broiled halves of pears,
peaches or minted pineapple, may
be your finishing touch to the leg
of lamb roast or you might elect
to combine it with baked stuffed
onions, creamed cauliflower or
Brussels sprouts.
LAMB CHOPS
For the family of meager size,
lamb chops In their many shapes
are the perfect selection. Fronchcd
nnd ilreMsed with paper frills, they
..re highly decorative; boned and
rolled Into thick meat circles, thay
on Women's Attire
within each separate color, each
is uble to excite certain positive
thoughts and feelings in the hu
man mind. This effect Is attained
in the majority of cases through
association of ideas by way of
color.
Red-Haired
THE RED-HAIRED woman with
clear, transparent skin la at
her very best In green, blue or
This suit, designed for spring, has
a definite flare as to collar and
sleeves and Is suitable either for
matron or oollege girl.
blue-grccn. Black and white are
also stunning colors on this type.
She has quite a wide range of
other colors and hues at her com
mand. Among them light blue,
light purple, cool brown, light
tan, dark tan and blue-grey. She
will do well to avoid aa musk BJ
possible, red, orange, yellow, yellow-green,
warm brown and red
purple.
THE WEEK
provide a most substantial mas
culine appeal. Chops should be
broiled or pan broiled, using a
bit of fat from the edges to oil
the pan or broiler rack. Chops
cut the width of one rib need only
six mlnutos to each side of broil
ing. The thicker chops will need
IS minutes In all, and are dell
clous with broiled kidneys, broiled
mushrooms, and thick tomato
slices prepared on the same
broiler rack, and served aa a
mixed grill.
DIETING TO
REDUCE
Cut out fat meats you don't need
them eat sensibly of lamb, lean
beef, flnh and fowl.
Oo light on butter, cream and
UKary sweets eat fruit and vege
tables in variety. Gain In physical
charm look younger feel younger.
Maryland lady writes! "I've Tost
exactly 21 lbs. and am so happy te
oat rid of that bulky fat. My skin
Is clearer and I feol so much battar."
Mrs, N. 8.
Take one half teaapoonful of Krus
ehen Halls In a Rlnaa of hot water be
fore breakfast every morning for
elimination of excess waste add
Juice of half a lemon.
Kruarhrncostabutatrlfleandlasolcl
the world over try one jar If not
Joyfully aatlalled money back. Adv.
. crihf r Wart, up to dt
rorn who know and warn
l hr MS Aym.Lrt ua.
Certaiie
MtWCAIED DOUCHt
POWDtR
Per Fttxlulfi HyflM
ftMndd fcy VillN
PiWf.ot healing In a. I no, i9ini)
IttiUtiorw. A powerful dtodtviM
tor rurtrtlrit urr4tUM body
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