Little Kitchen Tricks
Will Break Monotony of
Preparing Three-A-Day
These Clever Touches Will Add Zest to Your
Life and Interest to Meals!
By VIRGINIA ROSS
Home Economics Editor
I'VE always felt that it isn't the
drudgery attached to house
keeping that makes us women
folk so often dislike our Jobs so
much as it's the everlasting mo
notony. Of course it's to be expected
that cooking three meals a day
for 365 days of the year, for
many years, and for the same in
dividual, is bound to be mo
notonous. The Dally Three
cooking, serving and cleaning up.
A never-ending round.
. And yet, there are so many
little tricks to the trade. Things
like adding a good pinch, 'well
then M teaspoon) of poultry
seasoning to a biscuit mix, your
own or the prepared, make and
bake as for any biscuit. Serve
them around the platter of Btew.
It livens your work makes it in
teresting. OR before adding the liquid to
the biscuit mix that's to be
a topping for meat pie, add V
cup grated carrot and 2 table
spoons minced parsley. Cut into
biscuits and place on top of meat
pie. Another little touch, while
we're on the subject, is to roll
biscuit dough Into a rectangle,
spread with melted butter, roll as
for jelly roll, cut In slices and top
the meat pie with these.
Serve with a simple salad and
nui much else. Fruit perhaps.
Which reminds me of cheese. For
enceso and fruit in combination
lurm one of the grandest desserts
yot. Just because fresh peaches
aren't In 'season, don't let that
stop you from serving these '
grand baked peaches in wine.
I'll give you first the recipe for
fresh peaches, then show you how
you can use the canned, a good
emergency dessert idea. Horc you
are:
Peel 6 large peaches, put In a
.covered baking dish, add 1 table
spoon butter, 1 cup sugar, V4 cup
water, !4 cup any domestic white
wine, 't teaspoon mace, grated
rind of 1 lemon. Cover and bake
at 400 degrees, a slightly more
than modorate oven, until the
peaches are tender.
The pits flavor the fruit so deli
cately that thoy should not be
removed. Serve either hot or cold.
Place a spoonful of whipped
cream over the top of each peach.
Garnish with a marschlno cherry.
Using canned peaches, pour
syrup and all into baking dish.
Add grated rind over the top of
the peaches, sprinkle with mace,
huttcr and wine and bake about
' hour. Omit syrup and water.
If desired, add 1 tablespoon mus
catel wine to replace the fresh
peach pit flavor.
MEATLESS meals will cause
n qualms If you resort to
such trickery as serving creamed
tuna, salmon, eggs, shrimp, or
SALAD
A MOST effective yet simple
salnd consists of three or
frur stalks of the tender green
vegetable strung through a ring
of avocado. Prcpnre the avocado
ring by first removing the skin
of the fruit. Cut lengthwise of the
fruit, through the skin only. It
will remove easily In hnlves. Then
cut around tho fruit to form cir
cles. A slight twist will loose,)
from the seed. Serve with so'no
variation of French dres.lng.
A Babv For You?
It fnu ate denied the hlrni'ie of a pihr
II your oo and eirt lot a iahv arms
and hjhv' rrtitf do not p hop. Jmt
write in tonfiirm to Mu, MiMird Owrnt,
Pent. P. Mi llmin Bide.. Kaniai ( ttv. Mo.,
arret she ill trll you arnut a simple home
method 'hit hrlprd hri a'.ttr heme denied W
yrttt. Many nthets lay '.hn hai helped him
their livei W'ute now and try foe this won
deilul ruppineu. Ad.
TO LOSE FAT
EAT SENSIBLY
tin ',ighi on fntly meat, butter,
rrrfuti nd ujrnry ttweet put frsh
vrwrdihlm. frultn, fowl And fish (ex
( e i unlnion and murker)).
rt( ur to eliminate excewi want
fi'runmlntlnnt hy tnklntt a half Ipv
rioonful of Kmiirhen Halt with I hit
lul'f of half a lemnn In a Rlaaa of hot
water bpforrbrfakfaatpvpry mornlnff.
Betty Nye of Mnranter. Ia., write:
"1 took off 14 Ins. 1 could hardly
believe my eyea."
Pay no attention to noaalpera who
any there' no safe way to reduce.
Mtllloni the world over take the little
rintly done of Kruitrhen not only to
help bah lull exreaafat through proper
elimination but to help keep stom
ach, liver. K"H bladder, bowels and
kidney In m more healthy working
mndltlim
No drastic cathartics no consti
pation 'hut blissful daily bowel ac
tlon when you take your little daily
dose of Kruschsn and follow our
suggestions with respect to diet. Adv,
PAGE SIX
even creamed carrots in these
cheese croustades.
Using a loaf of uncut bread,
cut in slices 2 inches thick, and
then, In two or three inch
squares, rounds or triangles. Re
move centers, leaving inch
rims. Dip In warm melted butter,
then roll in grated Parmesan
cheese. Bake at 400 degrees, a
quick oven, until golden brown.
Serve hot, with the center filled
with any creamed mixture.
"Cheese Johnnies," as a smart
women's club dining room calls
'cm, are such smart salad and
cocktail accompaniments. For
these, cut thick slices of bread in
scant-inch squares, roll in butter
and cheese as for the croustades
Bake until brown. Serve hot.
Speaking of fish, by the by,
some of these days when you're
having creamed shrimp, add to
the white sauce a bit of Wor
cestershire sauce, and just before
serving, 2 egg yolks, if you can
spare them, and H cup of may
onnaise. Cook only enough to
heat through. Good also for
creamed chicken.
A salad that has appetizer pos
sibilities as well is made from a
version of our old friend, stuffed
celerv. Cut the tops from a bunch
of celery. Wash and dry each
stalk separately. Stuff the small
est stalk with a nippy cheese
creamed or left at room tempera
ture until softened. Fill the next
largest stalk and press It into the
first.
Continue filling and pressing
the stalks together until vou have
duplicated the original bunch of
celery. Tie completed bunch with
string; chill several hours. Cut
in slices and serve on curly endive
or watercress (shredded lettuce if
you must) with French dressing.
This Is a good garnish for vege
table salad plates.
DO you make good cornbread ?
That's all I need to know.
Use It as the main course of a
luncheon or simple supper by
baking in a shallow pan, cutting
Into squares while It's still hot.
Split each. Spread with softened
butter. Put a good cheese sauce,
a slice of fried or grilled tomato
and crisp bacon between layers
and on top of each square as for
any ahortcako. Serve at once.
Leftover cornbread may be
used by toasting the cornbread
halves before using. Creamed
ham or dried beef may be used
in this fashion. If you're using
cornbread for your bread course,
omit the shortening and after the
batter Is in the pan, sprinkle the
top with diced, uncooked bacon.
Good with the Thursday vege
table plate.
And so It goes. Littlo things to
be sure. But after all, In Home
making above all else It's tho
little things th-.it count!
TIPS
on FOOD
TEMPT your palate with either
m of these two new nam I v. ;v
Mix chopped Brazil nuta with
cream cheeae and spread on white,
whole wheat or graham bread.
Sprinkle lightly with aalt. If the
salt doea not appeal, try the Ama
zon sandwich, which 'utilizes
chopped Brazils In cream cheese,
plus a spoonful of tart jelly to
top off the spread.
These large and delicious nuts
can be split, sliced, shredded
and rhopped, and either raw or
roasted are suited for flavoring
many delicious sandwich spreads.
The top or leaves of celery are
the most valuable part, yet they
are nearly always discarded. They
should be saved and boiled tn
water or stock to use in making
soup, or they may be dried near
the oven door or over the radi
ator to use tn seasoning sauces
and soups throughout the winter.
6n of thft cheapest dinners
that one can make is a Pot-au-feu.
which consists of browned
htn or shank of beef, about five
pounds, boiled with potatoes, car
rots, onions and other vegetables.
Serve the broth the first day as
a soup and the meat and ve pota
ble as a platter. The second dy
make part of the remaining meat
and vegetables Into a pie with a
puffy biscuit crust. The third day
use the remainder of the meat In
croquettes.
On slices of sponge or angel
cuke place a serving of chocolate
ice cream. Over this pour marsh
mallow mint sauce. This is an
easy dessert.
Five Star Dish
VTA T- - Sf?
V s ' aV "5.
v cx if j
This pineapple cream meringue pie is a perennial favorite among
desserts so far as men are concerned, and not to be scorned by the
gentler sexl Virginia Ross offers it in her Five Star Dish of the
Week as bait for Leap Year aspirants to use in "getting their man."
And Here's How It's Made!
Pineapple Cream Meringue Pie
Blend together
I'A cups (1 can) sweetened
condensed milk (not evaporated)
cup lemon juice
grated rind ol one lemon
J cup crushed pineapple,
drained
egg yolks
Stir until the mixture thickens.
Pour Into a baked pie shell. Cover
with a meringue made by beat
ing the two egg whites stiff and
Sandwiches for Gay Days.1
SANDWICHES have become a
symbol of entertaining. They
are found wherever people gather
socially, whether the hearty,
crusty affairs that fill picnic
hampers by the hundreds, or the
sophisticated little sandwiches at
afternoon teaa and bridge parties.
The charming feature for en
tertaining is that they may be
prepared in advance and stored In
the refrigerator, giving the host
ess just that much more freedom
from last-minute rush, by the op
portunity to prepare refresh
ments early, at her convenience.
Made-up sandwiches need only be
folded in a damp towel and
wrapped in waxed paper, to keep
perfectly moist and fresh for
hours in the refrigerator.
There Is an astounding variety
of sandwiches for the dainty after
noon occasions; open-faced or
canape type, layer sandwiches,
ribbon sandwiches, rolled sand
wiches and the spectacular sand
wich loaves frosted In cream
cheese.
A layer sandwich made with
tinted cream cheese filling looks
for all the world like a slice of
angclfood cake. Sandwich loaves
look like cakes with bridal frost
ing. Open-faced sandwiches on a
plate look like small, brightly
colored tiles.
Open-faced sandwiches may be
1 1 ft
Of The Week
adding 2 tablespoons granulated
sugar. (For a better looking pie
get extravagant and use 4 egg
whites and 4 tablespoons sugar.
The yolks may be used for may
onnaise, in sauces or added to the
mashed potatoes). Bake in a
slow oven (300 degrees) about 20
minutes. Chill before serving, or
it will be thin.
(Clip and paste in your scrap
book of "treasured recipes" or on
a 3 by 5 inch card to slip into
your recipe file.)
cut to a variety of shapes with
cookie cutters, and garnished with
cream cheese piped through a
pastry tube, pimiento, olives, can
died peel, candied fruit or ginger
and nuts.
To make layer sandwiches, re
move crusts from a whole loaf
of sandwich bread and slice the
loaf lengthwise i n half -inch
slices. Spread the filling over each
slice or "layer," put slices to
gether again, wrap the loaf in a
damp cloth or towel, then in
waxed paper, and place in the re
frigerator. Slice loaf for serving.
WHEN alternate slices of
brown and white bread are
used in building up this loaf, you
have "ribbon sandwiches" when
the loaf is sliced.
To make rolled sandwiches, cut
a loaf lengthwise in half-inch
slices, and spread with the de
sired filling. Roll each slice sepa
rately and fasten rolls with tooth
picks. Wrap in a damp towel and
waxed paper and place in re
frigerator until ready to serve.
The sliced bread for the rolled
sandwiches will split when rolled,
If It is too dry. To keep it from
splitting, place between damp
towels for a while and remove,
one slice at a time, when you are
ready to spread and roll them.
7li l Latins
Slenderizing and sophisticated
is this No. 110 with Its cleverly
manipulated collar and front
piece of silk pique. It is simple tu
make, and comes In sizes 16 to
42. Sire 16 requires 4'4 yards of
3tt-inch material and -yard of
ploue contrast.
Youthful in line is No. 111. a
smart cont with novelty stitched
collar and cutis. It comes in
sizes 16 to 44 and is adaptable
In light weight wool. Size 36 re
quires 4S yards of 54-lnch mate
rial with a nap and 3 yards
without a nap.
Mlscha fashions are accurately
cut to S'ze and are made of
strong paper. A simplined cutting
chart and a pi actu al, step-by-step
sewing guide are Included
Mischa Fftshions,
Fivr. star wei-.ki.v.
4.V) Mills Tower.
San Francisco. Calif.
Fnclose cents for esch pattern
wanted.
Pattern No
Name
Street
City
Slute
GUIDE of
the STARS
By LAURIE PRATT
NEXT WEEK
SUNDAY: An indefinite and
mysterious day. You cannot
trust any decisions you may
reach. Watch out for extravagant
impulses.
Monday: Headstrong, but very
active. You will start something
new. Romance is in the air, but
charming strangers are unreli
able. Tuesday: A fortunate day. Op
portunities with great promise
will open for you. Financial mat
ters prosper.
Wednesday: Unexpected events,
come about today. Push all af
fairs except those connected with
friends, love and social life.
Thursday: Your intuitions are
reliable. A constructive day.
Avoid dealings with older people
for the rest of this week.
Friday: You will feel very en
ergetic. Trips and correspondence
are favored.
Saturday: A better day for rest
or routine work than for starting
any new venture. Indecision and
treacherous vibrations are indi
cated. Children Born' This Week
CHILDREN born this week
(this year only) have the
following life prospects, accord
ing to astrology:
Sunday: An impressionable,
artistic and inspirational nature.
Many mysterious events in the
life. A martial or pioneering
career is favored.
Monday: A child with great
charm and a forceful personality.
The brain is keen and exceedingly
active. A peculiar blend of cau
tion and Impulse in the nature.
Tuesday: A fortunate child who
will travel far. Gain is shown
through enterprise and daring. A
legal career is favored.
Wednesday: Great originality
and independence, with power to
bring undertakings through de
lays lo a successful conclusion.
Expensive love affairs.
Thursday: A child born today
will be practical and reliable.
There Is talent for finance or en
gineering work. The influence of
the father is paramount in the
life.
Friday: A versatile and very
active child. A literary career
is indicated. Love of travel and
adventure.
Saturday: An Imaginative
child, restless, eager for knowl
edge of all kinds. The nature is
dual and difficult to understand.
Writing detective or romantic
novels Is definitely the most fa
vored life work.
OYSTERS
IF YOU like fried oysters, try
these. Wash selected large oys
ters; then dip each oyster in
slightly beaten egg and roll in
finely crumbled cracker crumbs
which have been well seasoned
with salt and pepper. Put In a
wire frying basket and fry in hot
deep fat 360 degrees F. until
golden brown. Drain and serve
with lemon. Panfry if you prefer.
Oyster cocktails begin the feast
In many homes, hostesses serving
them with a piquant sauce and
little crisp crackers. Others, per
haps, prefer a fruit cup of
grapes, grapefruit segments,
orange sections and sliced dates,
while some think the dinner
should begin with soup. The
answer is choose, according to
your likes.
J.
FASHION TIPS
BY MISCHA
International Authority on Women's Attire
Mischa, women's fashion au
thority, knows well the value
of correctly styled apparel for
women of all ages and types.
Following is authentlo advice
for the women of more ad
vanced years and also the
woman whose problem It Is to
modify certain features of her
build which may not be con
structed quite In correct pro
portion. MANY women who are not
successful in the art of be
ing well dressed are apt to re
treat behind the attitude of indif
ference. However, though she
Nothing, probably, makes a girl feel as happy as knowing that
, she looks "just right" at the spring formal! This is a gown that is
guaranteed to give this satisfaction, with its new square neckline,
with the roses set In. .Youth, of course, is in the satin sash, and
grace in the long sweeping skirt.
may seek to pretend that she is
not interested or docs not care,
she knows sincerely tho value and
importance in her life of being
well and smartly dressed.
It is precisely this type of
woman that Mischa desires to
help to a fuller, more adequate
expression to aid these women
to a more radiant, happy expres
sion of their own individuality
through correct attire.
MATURITY
TOO many women, when they
reach middle age, are prone to
think of beauty as a lost quality.
They take the attitude that it has
passed beyond recall, rather than
realizing that it is but changed.
They forget that beauty is a crea
ture of many aspects.
In maturity, beauty has not
HINTS for
the KITCHEN
SUCCESS In preparing pork
cuts depends on regulating
the heat so as to cook the meat
well done to the center of the
plcco and at the same time keep
the outside from becoming hard
and dry. After the surface has
been seared it is best to cook pork
at a moderate temperature and
until it is very well done. For
this reason, pan broiling or even
oven broiling is not a dcsizable
way of cooking pork. And It Is
neither necessary nor desirable to
add water to pork while cooking.
Most loaves of quick breads
have a slight crack in the top
crust which is unavoidable and
not considered objectionable.
To quickly remove skins from
tomatoes hold tomato on fork
over low gas flame. Turn to avoid
burning, and when skin breaks,
the tomato can be easily peeled.
With boiled beef, serve horse
radish satire. Whip cream stiff
I either sweet or sour), season
well and fold In grated horse
radish to flavor.
His. uit dough may he patte!
out. spread with Jam, orange
Juice and sugar, ground dried
fruits ami nuts, or cinnamon an,
sugar and rolled like a Jelly roll
Slier of this, cut an Inch thirl.
are baked like separate biscuiis
and make perfect breakfast
breads.
ceased to exist: It has merely un
dergone a change, and in this
time of life beauty quite often
expresses a deeper, more subtle
loveliness than ever before.
MODIFYING LARGE BUST
THERE are many devices which
may be used to modify the
large bust. Perhaps one of the
most effective is proper use of
line.
The appearance will be greatly
benefited if the figure is molded
into unbroken lines by well-fitted,
restraining garments.
The neck is another place where
care should be taken. Close-fit-
ting, severe lines at the neck will
create an unflattering contrast,
causing the large bust to appear
still larger. A flowing effect,
which balances the upper part of
the figure, can be attained by
using soft, loose collars.
Height is lengthened by sleeve
less dresses. The entire length of
the exposed, bared arm before the
eye of the observer lends empha
sis to the height of the wearer..
Centering the attention on the
shoulders breaks the length of the
figure, and this effect may be at
tained by the use of short sleeves.
GRAYING HAIR
BLACK will be attractive on this
type, but it definitely must be
relieved by a touch of color near
the face. Yellow, tan or pongee
shades are not recommended, but
beyond this, colors which were
flattering In youth will continue
to be pleasing In neutralized
tones.
FISH NUTRITIOUS
FISH has high dietetic value.
It is a rich source of proteins,
which are needed to maintain
life. Fish provides idoine, iron, .
coppor, manganese, calcium, and
phosphorous. It is rich In vita
mins. Besides these advantages,
its delicate flesh is easily digested
by the ill or the robust. Fish can
be eaten by those desiring to
keep slender and by those need
ing fats or resistance against
disease, or by the healthy man,
woman or child tn order "to keep
fit."
HEAD
COLDS
At the first sign of e
cold, ttop it whtre
it starts A ts
Kondoo'i Nail Jellr
. 1nmn contentum, makes breaihinjt frt.
Unlike drop, Konnn's doesn't evaporate
star at work for hours. Fortr-six years of
uccess treating crfds.
KONDON'S NASAL JELLY
no DANDRUFF
Sh Use Clover's I
She used to be i
victim of Dandruff.
But no more! Her
teem is regular ute of
li I over's M a n e
Mnli(.meaod(ilutr s
McJuiird 'P 'or
the shampoo That's
what VOU shuuM be
duti-e for YOt R hair.
Asl imf Hairdrcii.-t
she know.
At Mi
i