St. Patrick's Day Brings
Chance To Glorify Plain
Irish Stew
Gay Green and White Decorations Combine With,
Traditional Symbols of Erin
By VIRGINIA ROSS
Home Economics Editor
IK for no other reason than that
It adds a new note to tired din
ner tables. St. Patrick's Day
seems to me a fine opportunity
for celebration!
There Is a lilt, a sprtghtltness,
a bit of the joy of living framing
'.he day.
The available foods reflect the
occasion better now than at any
other season of the year. Some
hold that the March 17 party
, should be an
, all-green af
r ' i V ' fair. - Others
believe that
using the sym
bols of the day
will do the
trick sand
wiches cut Uko
harps, the
salad molded
as shamrocks,
the Ice cream
In pipe form
and all that
Tort of thing.
Still others
will make up a
Virginia Ross
pot of good old Irish stew, than
which there Is no better. With
true feminine perversity, I choose
a bit of all three!
If It's a good homey affair, It's
Just as well to resort to the Irish
dishes as much as pobble. The
table may bo covered with oil
cloth, white or green, or a gaily
striped or plaid cloth. Nice, fat
well-scrubbed Irish potatoes, hol
lowed out a bit, are grand candle
holders for squat white or green
candles. A little pot of shamrocks
may be the centerpiece.
Irish stew might well be the
main dish, with not much else
beyond a coarse bread, relishes
and dessert. A simple steamed
pudding of the duff family, per
haps. The foods we commonly as
sociate with the Irish are pork
and potatoes, with considerably
more of the latter. Cabbage be
longs In such a meal, alone or
with Its partner, corned beef.
Vegetable greens are good. And I
find myself thinking of potatoes
stuffed with sausage, basted with
cieum of mushroom soup, by way
of a modem note.
POTATO MOTIF
t A meal built around the potato
motif would be fun. Potato hold
ers for the candles; small
potatoes hollowed out to hold a
paper nut cup, each potato being
placed on a shamrock. For a
simple centerpiece, punch a num
ber of holes In a big Irish potato,
and place a posy In each hole.
Cut off the bottom slice of the
potato to make a base and place
the potato, flowers and all, in a
low bowl qf water.
Potatoes may be the main
course or a part of It. I like to
bake huge potatoes, hollow them
out and mash the middles. Re
place, with perhaps a creamed
flsh slipped into a hollow. Hake
and serve piping hot. Spinach
croquettes are good partners.
CORNED PORK
Corned pork is a good main
dish, accompanied by potatoes
dressed up as the Irish never did
belike, but good. Try them eacal
loped, as usual, but use the
canned cream of mushroom soup
Instead of milk. Buttered greens
won't go astray with this meal.
Speaking of potatoes, how long
has it been since you've had
Does Your Child Sleep With
OPEN MOUTH? fc?&.d.Sf."'.-
tnouih brmhinit- -with childrtn't hJ coldi.
A lifll Kindon t Niil )tlr opana clogged
nomili immHtflr, Pmttci intt chut
Cftldi. I We KjoJoo'i ivtrr oifht hav cold
frr chilttr
KONDON'S NASAL JELLY
ABaby For Vou?
It you irf denied the Melting of hahy
tW your own and vrrn (or hihv'i nn
,n hthy'i imilt do not Rive nn hope. Jutt
rite in confidence (o Mil. Mildicd (rm.
I Vol. M. W Hinan Bldi., Kuuai Lity. Mi. ,
and the wilt ltll you about a simple home
method that helped her after heini denied H
vein. Many othen lay thu hat helped hlett
their lire. Write now and try (or thit won
detful happinen. Adr.
Jl J
Kidneys Must
ClcanOut Acids
Tha ml? nr yws borij ekwa ant Aride and
iwtanmua waataa turn ywar Mml " Ow nuthni Imjr.
Mh Kidnay tohaa or Alton hrt tare ti rkmp,
(few, tmtaant droaa. If InrtiMl KWWy or Bladd?
iltamkta maka Ton "iSar tnm OtMinf. I'p Nnhta.
KwraMtMi. tf Pali IWkaffca, Clm I'mlaf Ktm
DtninM. Hhniraatia Pain Aatriity. IWunc. NmarV
liw or Itohiwt. Hod'I uia rhantm Gat tiw Portnj
aiwraatmd wrip4lm fallad Cytft ffw-Tnl
Wnrka laat, aafa and in la 4 Imn II mutt hniii
Dtv TtUMty. mH cuaraaMwl I do tha wort la m
Irak er mow hark ok rrttmi of amply parkata
Oowo nk oaty e doaa at drwaiota and lb itr
UM nrotorta Too. Ad
PAGE SIX
and Potatoes
potato soup? Have you ever
tried potato biscuit?
Nothing more than cup ot
mashed potato substituted for the'
same amount of flour in your
slundard biscuit recipe of two
cups of flour, 4 teaspoons baking
powder and so on.
Cut the potatoes in with the 4
tablespoons shortening, or mix
them with the milk and melted
shortening, adding this to the dry
. Ingredients. And of course It's
fun this time of year to make
shamrock biscuits of them by
cutting small rounds and putting
three of them together to bake.
SPINACH TIMBALE3
Sweet potatoes don't appear In
Irish history, but they make
tradition when they appear as
Paddy's Hats. Serve them with
pork in some form and with
creamed spinach, slipped into a
shallow casserole and under the
broiler a minute or so.
And since we've brought up the
subject of spinach and of hats,
if you're wanting something dif
ferent, make spinach Into tlm
bales. Then turn each out on a
round of buttered toast, large
enough to look like a brim, and
dipped In minced parsley. Give
each a hatband of hard-cooked
egg white and there you arc.
Desserts? There's the good
chocolate potato cake which
you've likely made. There's choco
late ice cream scooped out to re
semble potatoes and dressed with
a pineapple mint sauce. To end
the meal with a bit of swoet,
marzipan potatoes may be pur
chased. You can roll fudge, after
molding it to look lika small
potatoes. In cocoa or gound
chocolate. And but use your own
Imagination for a while! It's bet
tor than mine which can't choose
bvtween spending itself on tables
dressed with harps and sham
rocks, a great pot of Irish stew
and an old clothes party, and
plates that are gay with the
"Wearln' of the Green" ... I
wonder ...
PADDY'S HATS
Cook fairly small, rather long
Bwect potatoes until almost ten
der. Remove skins and cut cross
wise, then trim to look like the
crown of a tall hat. Cook for
three minutes or so in a syrup
made of 1 cup of sugar, 3 table
spoons butter and t cup of
water, or In 1 cup of maple syrup
with the buttor. Slice large green
apples, remove core and cook un
til almost tender in the same
syrup. Place the apples in a bak
ing dish, put the potatoes on top.
Sprinkle with sugar and bake un
til heated through.
Garnish with a ring of green
pppor and a sprig of parsley. A
slice of pineapple may be used in
stead of the apple.
CREAMED SPINACH
Melt over low heat
3 fnblrapooss butter. Liihtly
simmer In ((
J fohlrpoon rnopprrf onion
Add
f fnftlrapooHS flour. When
well blended add
8 eups o finely chopped
.ipinaeh, eooked or canned
Then add
H cup of undiluted eiMipor
ated milk or crrnm
1 teaspoon salt
' Dash of white pepper, reiy-
enne.
Cook for two minutes. Serve at
once or pour in baking dish.
Sprinkle with grated cheese and
slip under the broiler until brown.
WAFFLES
WallU'S are good for breakfast,
hut Just as giHul with chicken,
kloney or other stews, with
creamed chipped beef or Welsh
nurbit. Served with honey or
n.uple syrup waulcs become the
dessert supivme.
f cups siflrd flttur
4 teapoons baking powder
i teaspoon salt
f fuMrpHn suiar
t cans
1 ' cups milk
(j tablespoons melted butter
81ft together all dry Ingredi
ents. Heat egg white stiff and
yolks but slightly. Add yolks to
dry Ingredients with the milk.
Add melted butter, then fold in
the beaten egg whites.
This batter may be made early
In the day, then stored in your
refrigerator. If allowed to stand
at room temperature for half an
hour the fat softens and the first
waffle la less apt to stick. If any
Is left over, cover It and serve the
next day. If stored longer than
overnight It Is advisable to add a
little more baking powder and
milk before baking. Mnkra six
full-site waffles.
Here's Way to
iyi
For a St. Patrick's luncheon or Sunday night supper, this molded
cheese ring takes the spotlight. It's as good as It is decorative.
You'll enjoy this Five Star Dish of the Week.
Five Star "Dish of the Week'7
MOLDED CHEESE RING
Soak 1 tablespoon plain gelatin In 2 tablespoons cold water for 10
minutes. Dissolve over hot water.
Mash together
1 package cream cheese
cups cottage cheese
Add
tablespoons chopped green pepper
. teaspoon salt
teaspoon grated onion
Vi teaspoon Worcestershire sauce
Few grains cayenne
Add dissolved gelatin and pour Into a ring mold which has been
brushed lightly with salad oil. Set in refrigerator to congeal. A few
minutes before serving time, invert mold on platter. When the mold
comes to room temperature, the salad may be removed easily. Gar
nish with watercress. The center may be filled with mixed vegetables
or with chicken or tuna salad. Serve with mayonnaise, thinned with
a bit of lemon Juice. Fruits may be used wltR this salad.
Pineapple Juice may be used instead of the water, and bits of pine
apple added to the cheese mixture. This is excellent with fruits or
chicken.
(Clip and paste In your book of favorite recipes or on a t!iree-by-five-inch
card for your food files.)
Cooks' Kitchen Tours
Conducted b"
Vir3
inia
SOMETHING different is this
Pineapplc-Chce3e Dish, made
by arranging a layer of cooked
rice and cubed pineapple alter
nately. Sprinkle the top with
cheese and seasonings. Add pine
apple juice, bake in n moderate
oven, about li hour. This is a
good luncheon dish.
Boiled beef takes on airs when
served with a horseradish sauie
made by combining 4 cup horse
radish, cup whipped cream, H
cup soft bread crumbs, 2 table
spoons vinegar, salt, pepper and
prepared mustard to taste.
As a relish to pork, serve 1
cupful of a spiced, tart apple
sauce added to 1 packago of
lemon gelatin prepared accord
ing to the directions on the pack
age. Good, too, as a salad, topped
with a cream dressing.
After broiling beef, pour over
the meat the liquid in the pan
heated with cup of sherry
wine. Another good broiling trick
In to spread the steak with pre
pared mustard bqfore broiling.
To use up leftover sandwiches,
pan-fry them until golden brown
in butter, or drippings. Serve hot.
with or without a sauce.
"J
it
vs.
No 114
A Man's Heart
' A
Ross
BAKE individual pie crust shells
over Inverted mufln tins, and
sorvo hot, tilled with any l.ftover
creamed meat, fish, or vegetable.
To hold the shape of the shell in
baking, allow to stand before go
ing Into the oven, in a cold place '
for one hour.
To make biscirts that do not
have to be sp.-cad at the table,
roll the dough to fourth-inch
thickness, and 'cut in small
rounds. Brush over half the
rounds with melted butter, top
with remaining rounds, and bake.
Call 'em Twin Biscuits.
Always make cake batter
higher at the edges than in the
center, to insure even rising.
Have you ever poached fried
eggs, or perhaps you prefer to
say fried poached eggs? It's a
new-old cooking trick, and do'the
eggs taste good! Melt enough
butter in a frying pan to barely
cover the bottom. Then break in
the eggs, one at a time. Dust
them with a little salt and pepper
Cook slowly, so that they merely
solidify throughout without
browning. Serve on toast or a
broiled tomato slice.
fJMischa
Fashions
IF you haven't seen the little
tailored frock. No. 114, that
makes the little miss look too
grown up, you Just haven't seen
the right dress, for the collar and
cuffs so daintily embroidered In
brlllianf wool or silk set off the
clever seaming running right
down to the pleats. Sizes 8 to 16
years. Adaptable materials; crepe
de chine. Canton crepe, silk faille,
novelty wool or ribbed silk. Size
12 requires 2 yards or .19-inch
material, or 2 yards of 54-Inch
material.
This Kton Cocktail Dress. No.
lift. Is the pace setter for all oc
casions. Made of rich, dull crepe
In one of the new Jewel shades;
set off by the flattering contrast
ing blouse and tie collar that fits
so smiKly about the throat. In
sizes 14 to 40. Adaptable mate
rials; Canton crepe, faille, novelty
woolens and dull satin. Size 16
requires 3' yards of ,19-lnch ma
terial and l1 ysnls of contrast
ing ."9-inch material for the blouse.
Mischa Fashions,
c. o Mary Cullen,
The Journal,
Portland. Oregon.
Rnclose 25 cents for each pat
tern wanted.
Pattern No
Size
Name
Street
City
Slate
GUIDE of
the STARS
By LAURIE PRATT
SUNDAY: The critical and ana
lytical powers of Judgment
are strong today; write, read or
study.
MONDAY: An energetic day
when much may be accomplished,
especially in cooperation with oth
ers, but avoid haste and quarrels.
TUESDAY: An unusually good
day, harmonious and pleasurable.
Give a party or enjoy the society
of others. Affairs concerning mar
riage, friends, art, travel and
finances are favored. '"
WEDNESDAY: Mentally con
structive In the morning, with
gain through social and coopera
tive activities. The afternoon,
however, brings unexpected ob
stacles and change of plans.
THURSDAY: The only danger
today is extravagance. Otherwise
it is a most auspicious time, fa
voring dealings with elders, com
pletion of hitherto delayed work,
and Inspirational "hunches."
FRIDAY: Still necessary to
watch finances and avoid hasty
expenditures. Social and love af
fairs are unsatisfactory or expen
sive. Very energetic vibrations
will enable you to accomplish
much work today.
SATURDAY: Desire for travel
may crop out today and would
afford a welcome change of scene.
Your rnlnd is alert and original,
receptive to unusual ideas and
plans.- ,
CHILDREN BORN THIS WEEK
. Children born this week ( this
year only) have the following life
prospects, according to astrology:
SUNDAY: A child born today
Is endowed with excellent judg
ment,, powers of concentration
and command over detail work.
A career as publisher, editor or
critic Is Indicated.
MONDAY: A sociable,' artistic
child, capable of enthusiastic and
effective activity, particularly in
partnership. Friends and love af
fairs play a most important role
In the life.
TUESDAY: All the good fairies
attend this birth. A fortunate life,
a lovable disposition and a gifted
nature. Legal work is shown as
most favored.
' WEDNESDAY: This child will
be successful in life in spite of
many unexpected obstacles. Gen
erally even tempered, but subject
to occasional surprising moods.
Work Involving foreign travel and
secrecy is shown.
THURSDAY: A child of enor
mous grit and tenacity. He will
make his mark in any sphere of
life. Older people influence his ca
reer advantageously. A mystical
and inspirational side to the na
ture. FRIDAY: A good money maker,
but very free with his earnings.
Tremendous energy; an unusually
resourceful nature. A business
connected with liquids or ocean
travel Is favored.
SATURDAY: A prophetic, phil
osophical mind. Many enjoyable
travels abroad are shown. An
original, creative and independent
" nature.
Jf
No 115 W
FASHION TIPS
BY MISCHA
International Authority on Women's Attire
STYLE there's something
every woman longs for! And
Mischa, Internationally known de
signer of individual clothes for
women, deals with the subject
most comprehensively In this ar
ticle, written especially for the
Five Star Weekly. Mlscha's ad
vice on clothes is a regular fea
ture you won't want to miss It.
THE well-dressed woman catches
our attention. In a flash we
single her out. She holds our ad
miration and approval until she
has passed from view. We think
of her later In the day the stun
ning, smart picture she made
There was something definite
about her. She imbued her clothes
with her own special quality of
style.
It Is quite possible, and alto
gether probable, that the fashion
of her garments is the common
property of hundreds of other
women. It is for this reason that
style may best be defined as an
ultimate quality imparted to dress
by the ideas back of things. It
Is not a generalization but some
thing definite and vital in its
character.
JUNIOR GIRL: The "teens"
are a period of great importance
in th life of the young woman.
From the standpoint of dress, this
time has a double significance.
First, proper attire may do
much to help the young growing
girl over the tedious paths of ado
lescence, and, second, she will, if
she is at all astute, realize during
this time just how valuable is the
art of being modlshly attired and
groomed. This knowledge will be
a source of powef which she can
call upon all through the rest of
her life.
The junior girl, upon reaching
Canned 'Soup Is
Excellent When
: Used For Sauce
ONE of the grandest ideas
I've met up with is using
canned soups for sauces.- Of ;
course, one soup won't work for
everything.
But manufacturers of fine
soups have ladled them out in
great variety, and we have soups
lot every occasion and sauces
liirewise.
Read the label on the can to
ki.ow how to use them (as is, or
diluted), then substitute an equal
quantity of soup for the milk, to
mato or what the recipe calls for.
Dishes with soup-sauces:
Eggs With Mushroom Sauce
Melt 2 tablespoons butter In a
scucepan, add 3 tablespoons flour
and blend well. Pour in 1 cups
cream of mushroom soup and
cnok' until thick. Add six sliced
hard-cooked eggs and heat just
long enough to heat eggs
through. Salt and pepper to taste
Sorve on crackers or toast.
Shrimp With Mushroom Sauce
Melt 2 tablespoons butter In a
saucepan, add 3 tablespoons flour
and blend well. Add l'i cups
cream of mushroom soup and
cook until the consistency of
thick, white sauce. Stir in lj
cups shredded shrimp and con
tinue cooking Just until It is
heated through. Salt and pepper
to taste. Serve on patty shells.
Leftover Meat and Tomato Sauce
Melt 2 tablespoons butter In a
frying pan, add six medium sized
onion, finely sliced, and cook over
a low flame until slightly brown,
stirring frequently. Add 2 cups
cream of tomato soup, 1 teaspoon
salt, teaspoon pepper and H
teaspoon celery salt, and cook
slowly until thick and rich, about
V, hour. Add 2 cups cold cooked
beef, or veal cut In small pieces,
or an equal amount of cold sliced
meat, heat thoroughly and. serve.
Serves six.
SOME NEW TRICKS
CHEESE puffs are also an
excellent accompaniment.
Make tiny little cream puff shells
(cream puff making is no trick
at all. We'll make some one of
these days.) Slit and All them
with a mixture of American
cheese, a lltle cream, whipped, and
chopped nuts. Celery if desired.
Jellied Heart Reliefs are good
the year around. All you do is to
bake any good white or angel
cake in large muffin pans, or in a
square layer pan, and cut in three
inch squares. From the center of
each cake cut a small heart: with
a heart cutter, cut through the
center of the cake tn one tnrh i
depth. With a paring knife left the
shape out of the center.
Kill the Well With ruatnrH Mil.
Ing spread over the top and let
drip down on the sides. Spread the
heart cut out from the center with
currant or other red Jelly. Place
lightly on top of the custard. Edge
the cake with cocoanut. Serve on
a lace paper doily on a dessert
pmce. tvner cold, of coume
the n when she desires to ac
centuate her individuality through
the medium of dress, is apt to
make many arrors.
In searching for garments be
fitting her type, she often chooses
costumes too important and ma
ture. Or she may err in the op
posite direction by wearing clothes
too youthful. In the case of the
choice of garments which are too
mature, the fault arises from a
perfectly sincere wish to appear
more dignified.
It is not necessary to avoid
straight lines entirely. On the con
trary, they are most essential In
many types of practical costumes
for the young girl. However, it
is best, when used for the junior
dress, to combine straight lines
with rounded or curved lines. Soft
folds, which produce rounded con
tures, may be substituted for ac
tual roundness of line.
RUDDY BLOND: The ruddy
blond with fair, ruddy skin, brown
hair or hair with golden glints,
should avoid yellow, mustard,
This smart two-in-one is as
suredly In for a lot of comment.
Contrast Is Important to reveal
the dual aspects of this charm
ing frock, with the vestee so
tricky under a like front, fas
tened by one of the several
alluring buttons. .
blue-purple and red-purple, warm
4 brown and reddish tans.
She will look her best In blue,
cool brown, green, dark red,
grayed-orange, beige pink and. of
course, black, which is always
flattering.
ECZEMA
AI.O c.lUd T.tt.r. S.II Rh.um, Prurllu.,
MMkCru,Wat.rPol.on,Wpln,Skln..tc!
riLL 1 Il AL Try wtk free tnt o( mild
loothinn, Kuarantwi trealmrnl, which lor ;m yw
hM twn Bivinr Ertenu luffrrers tiirir "Flm Roil
Nigtit'tRM."wri( today t patal willrfaAdctrns
DR. CANNADAY, Emma SnKlalM
MS Park Sguva. SEDALIA. MO.
It'sAlllnHOW You Fight
BALDNESS!
You need a mtaiant ihat
helps your hair io save it-
I v oy nourishing surved
i hj,rn,ots'"l killing Dandruff
J germs-Olovtr j! bu.y.n,
i1 ""hfulljr kttp up t(,e ,
?i '"'HnwiihGlo
Mnjtc Medicine nd GU
'Ft t
Mtduitrd Sojd fur th .k..
your Btrbct mvc you Glovet'a.
mmm
DIETING TO
REDUCE
Cut out fat mests you don't need
bee?fl7hSand'?r,ly " 'mb'
-o llRht on butter, cream and
jujrsry ,eets-st fruit and ve"
1 v;r,,,'y G'n In physical
ylI?d.Jd)f wr'le: "I've lost
S:?CJ X V. " "PPy I.
.. lr.r .d I feel .1 mueh hSttV
rflri, r, 8,
ehlnV.?."".1'" '""I"'"! Of KniS-
chen Suits in a gin., of hot -st..r hi
fore breakfast every mornlni for
elimination of .es waste - add
julf of half a lemon a
Kniioh,iirn1b1it,tr,jj , ,0d
i Joyfully satLfled-money back Adv