All Easter Eggs Are Not
Hardboiled Try Some New
Ways To Tease The Appetite
While the Youngsters Hunt for What the Bunny
Brought, Grown-Ups Will Relish Novel Egg Dishes
By VIRGINIA ROSS
Home Economlos Editor
EASTEK EGGS. When I speak
of them It's not of the highly
decorated candy concoctions that
fare forth each Easter morn. Nor
of the gaily colored hen's eggs
the Easter Bunny Is supposed to
leave in a secluded spot for
searching out In the early hours.
Most folks confine these to youth.
Once people outgrow this time of
artlessness and Innocent simplic
ity (all too soon, It seems to me)
they relegate Easter eggs to the
Zm"-L"-'acraP neaP'
So the Eaa.
I, A ter Eggs I
much more In
tune with the
gross mater
ialism of the
age. These are
.. the kind that
heave few
memories, only
satisfaction,
I too short-lived
for such beauty
and thought as
are In them.
Breakfast Is
Virginia Rom
the time they usually make their
appearance, though they need
not be confined to that by any
manner of means!
Shirred eggs with anchovies,
for Instance. I can see them at
supper, early or late, luncheon,
and a simple meatless dinner;
and most any time of year. Lost
your curiosity Is beginning to
prick, they go like this (only
fustcr, when In person).
Butter individual casseroles,
and slip two unbeaten eggs Into
each. Add two tablespoons of rich
cream, sweet or sour and several
bits of anchovy.
Place the casseroles In a slow
oven, around 325 degrees, and
bake until well set and browned.
Serve with sauted or baked to
mato slices, dressed up with a bit
of cheese atop. Ham may bo sub
stituted for the anchovies, with
bits of mushrooms added. To turn
It Into a grand luncheon dish, put
the tggs on a bed of chopped and
seasoned spinach. And serve with
squares of cornbread or corn
muffins with a topping of chopped
raw bacon put on before baking.
WITH CURRY
Then there's Scrambled Eggs
with On-ry, which one can eat
from early morn till midnight,
Easter or no. You chop a medium-sized
onion and fry It slowly
In a small amount of butter.
When tho onion Is a golden
bown, add 1 teaspoon of curry
nowricr, but don't tell anybody. A
kit of people think they don't like
It. Set It aside.
Break 6 eggs Into a bowl, add
6 tablespoons cream. Beat well.
Add to tho onion and curry a
generous amount of butter, let
your conscience and the amount
of butter In the refrigerator guide
you. When bubbly, add the eggs
and cream. Cook over a low fire,
stirring well and scraping up
from the sides and bottom of the
pan. When set nicely (be sure
not to overcook) serve very hot
on crisp roundB of buttered toast,
with a mound of rice and a
spoonful of fresh peas alongside.
A few shrimp as a garnish ndd
tone. Preface with well-chilled
tomato or pineapple Juice.
Eggs Benedict will always be
a favorite Easter breakfast of
mine. Simple enough with the
new egg poachers which cook the
eggs by steam, each In a neat
little cup, and In the quantity
you used to hope for with the
old drop-and-baste method. On
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a toasted English muffin, put a
thin slice of broiled ham, then a
poached egg and pour Hollan
dalse (I use the mock Hollandaise)
sauce over all. Serve with aspar
agus tips in rings of tomato
(tomato slices hollowed out to
form a ring), baked in a moder
ate oven. Coffee cake or tea
ring goes well with this.
Poached Eggs Tulip is a varia
tion of this theme, (there are
countless ones) and nice for the
Easter time. On a slice of
grilled ham, put a thick slice of
ripe tomato. Season with salt
and pepper and cook for five
minutes under the broiler. Put
a poached egg atop and cover
with Hollandaise or a cheese
sauce. Garnish with strips of
green pepper. ,
AND OMELETS
Omelets are such lovely things,
and offer a lot of possibilities,
not only for a main course most
any time of day. But the sweet
omelets, ah there's something to
make history! These vary from
those which are made by spread
ing a plain or fluffy omelet with
preserves of some sort and then
folding. A spoonful of the pre
serves may be used as a garnish.
Or a tablespoon of the preserves
may be beaten into the omelet
mixture before cooking. '
And try using fruit juice In
stead of milk or water often
pineapple or orange Juice. The
fruit Is then used to garnish the
platter or placed on the omelet
before folding. Powdered sugar
Is always sprinkled over the top
and usually sugar is added to the
mixture.
One that you'll like as a main
course, I think, is the omelet
plain, which has hot spiced apple
sauce spread between the omelet.
It should of course have broiled
ham or nice little pig sausages
and a good hot coffee cake as
partners on the breakfast plate.
By way of main course omelets,
vary them with fillings such as
creamed oysters, peas, pork Bau
snge, flaked crab meat, tomatoes
and sardines, buttered calves'
brains, cooked rice mixed with
green peppers and onions, minced
stewed giblets, grated cheese,
chicken livers and minced onion,
chopped green peppers In tomnto
sauce, d 1 c e d avocado, bacon
strips, creamed ' chipped beef or
chicken.
Or, ndd seasoned corn and
cream to the omelet mix, and a
bit of prepared mustard. Between
layers spread diced cooked hnm.
Best of all, right now at least;
Is this Easter Omelet: Cook H i
pound of macaroni until tender.
Dinln. Beat 0 egg yolks, add 1
cup rich milk, salt and pepper.
Add macaroni, 1 cup boiled ham
cut in squares, 1 teaspoon
chopped parsley, another of
chopped onion.
Then fold in 6 egg whites,
beaten stiff. Pour Into a huUrcd
baking dish, bake in a fairly slow
oven, S2S degrees, about '15 min
utes. (Bettor set It In a pan of
hot water If your temperature
control Is not Just so.) Servo
with corn sticks, boiled cauli
flower sprigs and buttered peas.
"And then, of course, there's the
great family of souffles, sweet
and otherwise. Good nil the year
through and especially so right
thin time of the year, the season
of color, of gaiety, of warmth
and Joy returning to a winter
cold world, of lightsome spirits,
Spring, and-Easter Eggs!
PUFF SHERRY OMELET
6 rgiis
6 I(Mi'iimmi.i slirrry trine
'to (rn.iponH salt
I tnltlespttmts butter
Separate the eggs. Heat the
yolks until thick and lemon
colored. Add sherry wine and
salt to the yolks and fold In the
stithy beaten egg whites. In the
meantime, melt the butter In a
goodstscd frying pan. but do not
let this brown, l'our in the egg
mixture and let it cook slowly,
lilting occasionally around the
edges with a spatula or a broad
blnded knife. When set. and
browned on the bottom, if pos
sible place In the oven low under
the broiler to make the top firm.
Cut at right angles to the handle,
fold over snd slip onto a hot
platter. If to he used as a sweet
omelet, dust with pnwdcrod surii
and brown lightly under lltc
broiler, tiarnish with orange
slices, or with peach halves
baked with a bit of butter and
brown sugar In the hollows.
Food To Tempt A King
, , ft
A tastefully decorated and neatly laid out table adds much to the
enjoyment of an Informal buffet supper. And here's Just such a
table, all ready to. delight guests 'and rouse their appetites!
Menu of
By Joan
RHUBARB la such a spring-like fruit, and is so good to look at, to
eot and bo good for us, that It becomes almost our duty to serve
rhubarb and two cups of crushed pineapple together until rhubarb
might add. Regular, .two-crusted rhubarb pie is always welcome, but
for variety try making these rhubarb "plelets." Make small tart shells
ahead of time, and fill them when you are ready to use them. Here
is the menu:
Clam Juice Cocktail
Lamb Patties (Ground Lamb Patties in Bacon Btrips)
New Potatoes with Watercress Fresh Asparagus
Rhubarb-Pineapple "Pielets"
To make the filling for "pielets": Cook two cups of finely cut
rhubarb and two cups of crushed pineapple together until ruhbarb
Is soft. Combine two cups of sugar and four tablespoons of flour and
stir them into the hot mixture. Simmer five minutes, stirring con
stantly. Cool, fill pastry and top with whipped cream.
For new potatoes with a truly new flavor, try serving them with
chopped watercress. Cook the potatoes in their skins, peel, and heat
them quickly In butter. Sprinkle with salt and pepper and add the
finely chopped watercress (or parsley, If watercress Is not available)
Just before serving.
Here Are Some
Will Whet
ORANGE BREAD
3 cups flour
4 teaspoons fxifcmy powder
4 cup sugar
, teaspoon salt
cup chopped pecatis
I eg()
1 cup milk
cup chopped candied orange
peel
Sift dry Ingredients, add nuts
and orange peel. Add milk, then
well-bcaten egg. Pour into two
greased bread pans. Let stnnd 10
minutes, then bake in moderate
oven (800 degrees) for 45 min
utes. When partially cooled, glaze
tops of loaves with sugar-water
frosting.
RHUBARB LATTICE PIE
Cook rhubarb partially In top
of doubla boiler or In covered
dish In oven. Put S',4 cups rhu
barb In covered dish, cook for 10
minutes In hot oven. This length
of time will only half cook It, and
some Juice will be extracted. Add
enough water to make 1 cup of
Julco, then add 2 teaspoons corn
starch mixed with cup sugar:
s
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No Zl
the Week
Andrews
Recipes That
The Appetite
add 1 tablespoon butter. Cook
until clear. Place the pieces of
rhubarb In pastry-lined pie pan,
add the syrup and cover with
strips of dough to form a lattice
crust. Bake in 450 degree oven
for 10 minutes. Lower heat to 350
degrees and bake about 30
minutes longer.
BISCUIT OYSTER
1 pint oysters
1 cup milk
citp oyster liquor
cup cream
4 tablenpounfuls flour
1 teaspoonful salt
M teaspoonful pepper
cup sliced mushrooms
cup minced pimictifo
4 tablespoonfuls butter
Make a smooth cream sauce of
the butter, flour, milk and cream;
add seasonings, mushrooms and
pimlento, and blend all together.
Heat the oysters in their own
liquor until their edges curl: drain,
and add liquor to cream sauce
and stir until smooth. Lastly, add
the oysters and serve at once on
rich hot baking powder biscuits.
IMPORTANT Items In any
woman's wardrobe are suits.
The model sketched here. No. 122,
Is something just a bit more
dressy than ordinary mannish
suits because of the sleeve treat
ment and open front, making for
softer lines. Available In sizes 14
to 20 yenrs. 32 to 40 bust. Size
36 requires S'j yards of 30-Inch
material with 1 yard of contrast,
or 2 yards of 54-Inch material.
Daughter will step right out
in this dress. No. 123, with
Its contrasting Jacket. Smart
styling Implies subtle sophistica
tion which daughter craves
Wool or silk are adaptable ma
terials. Sizes 34 to 42 buxt. Slxe
'16 requires 3'3 yards of 30-lnch
material for dress, and 2 yards
of 39-lnch material for the jacket.
Misr.hn Fashions.
Kivk Stm; Wkkki.y,
450 Mills Tower,
San Francisco, t'aht
Enclose 25 cents for each pat.
tern wanted.
Pattern No
Size
Nh me
Street
City
suite
GUIDE oj
the STARS
By LAURIE PRATT
SUNDAY: Good for social gath
erings and group activities.
Guard against haste or reckless
ness (n the evening.
Monday: ' Pleasure or love af
fairs favorable, but expensive.
Adverse for approaching occupa
tional superiors.
Tuesday: Use the greatest cau
tion in every way. Dangerous and
disruptive conditions prevail.
Wednesday: Excellent for artis
tic and creative work. Contact
elders and finish up old tasks.
Thursday: Energy and initia
tive will carry you far today.
Water trips are favored. Fortu
nate for dealings with women.
Friday: Correspondence and all
types of mental work are stimu
lated. Avoid financial decisions. A
change of scene would benefit
you.
Saturday: Slow and unreliable.
Stick to routine work and avoid
new ventures.
Children Born This Week
Children born this week have
the following life prospects, ac
cording to astrology:
Sunday: A winning charm will
cloak this child's strong will to
power. Executive and legal tal
ents. Monday An enthusiastic, pio
neering and ambitious nature.
Organizing or publicity work is
favored.
Tuesday Grit, determination
and stability are shown here.
This child will meet many obsta
cles and surmount them with
great courage.
Wednesday A resourceful, tal
ented child capable of deep con
victions and remarkable powers
of concentration. A medical ca
reer is Indicated.
Thursday An aggressive and
venturesome child. The emotional
nature Is deep and rich. Scientific
research work is favored.
Friday Today's child will be
frank, impulsive and magnani
mous. Sports and outdoor life
will appeal, also travel.
Saturday A philosophic and
introspective nature. A career as
writer or editor would bring out
many worthwhile ideas.
SOFT CUSTARD
To one quart milk use four
whole eggs or six to eight egg
yolks and cup sugar. Scald
the milk in the top of a double
boiler with the Bugar.
Beat the eggs slightly and
pour hot milk over them. Return
to double boiler and cook until
custard coats the spoon (6 to 8
minutes), stirring constantly. Re
move from fire, then chill until
very cold. If cooked a bit too
long, so that It shows signs of
curdling, place pan over cold
water in the lower part of the
double boiler, then beat custard
with a rotary egg beater. Serve
over apple snow.
If
i i
h , V
No. 123 Vf
Fashion Tips
(hi
INTERNATIONAL AUTHORITY ON WOMEN'S ATTIRE
Mlscha, whose Instructive and
helpful articles on the problems
of women's attire are a weekly
feature of this magazine, deals
today with individual types which
frequently find difficulties in cor
recting certain faults through
correct apparel.
THE short, stout woman, who
often despairs because of her
perplexing dress problem, has
many a trick at her disposal to
offset what she feels is an incor
rectable fault.
To overcome the conspicuous
ness of her figure, the short, stout
woman must plan to dress In such
a way as to center attention on
her face, thus diverting the eye. v
Properly fitted gowns, which
lay stress on long, vertical lines,
are a great help in lengthening
the figure.
' In addition, all trimming should
be flat and smooth, eliminating
fluffy ruffles or puffs. A long and
narrow neck opening brings the
eye upward, also.
LARGE BUST
Fdr milady with the large bust,'
a simple method to render herself
less conspicuous is in the avoid
ance of close-fitting lines at the
hips. Narrow skirts, too, should
be avoided, as the contrast em
phasizes the upper portion of the
body.
Again, a high belt, drawn in
tightly, increases the effect of
largeness. By the simple device
of increasing the width below the
bust, a far better appearance for
the entire figure is obtained.
Frills, ribbons and bows are re
served for the small, dainty
woman. They should never be
affected by the large woman or
the stout, florid woman.
Heavy, bulky materials serve
to attract attention to large shoul
ders. In the case of a large neck,
small collars and open necklines
should be the choice.
LARGE ARMS
By observing the shadow or
silhouette, a woman can immedi
ately see the effect created by
sleeves.
When large arms are a prob
lem, the square set or arm eye
should always be used. In this
Cooks' Kitchen Tours
Conducted by
Virginia Ross
JELLY roll pans are not expen
sive and you really need one
to bake sponge rolls successfully.
They're a sheot pan 15 by 10
Inches with a narrow rim. A
deeper rimmed pan deflects the
heat from the cake and so it
doesn't brown nicely. You can use
this pan as a cookie sheet, also.
,
Stir your Jelly smooth with a
fork before you spread it on a
Jelly roll. It will spread more
quickly and smoothly.
It pays to have wire cake
racks. They let air circulate
around the cake as it cools and
prevent steaming and steaming
is what gives the soggy bottom
you often get when cake cools on
a plate.
If your layer cakes are thicker
on one side than on the other, you
may not be spreading the batter
evenly in the pans, or the oven
racks may not be level.
Cover tapioca cream with
canned apricots, top with a mer
ingue, and bake until the mer
ingue Is brown. I do this In my
casserole or In custard cups.
If you frost your cake on a
large square of waxed paper, you
can hold the edges of the paper
and lift the cake easily onto a
plate. Then trim off the paper
with a small sharp knife.
Have you tried Waffle Short
cukes? Brush each waffle section
with melted butter ond spread
with Plum Jam. Then plaCc an
other section over the Jam and
sprinkle with powdered sugar.
Cream will whip more quickly
if you have your bowl and beater
cold as well as the cream. Use a
deep bowl, and you won't get
spattered; or if you have to use a
shallow one. cover It with a piece
of paper with a hole In the center
to let the beater through.
Delicious filled cookies were
just made to put in the lunch box
that has to be filled every day.
And they're tine to send to the
children away at school, for they
are so easy to pack and they
keep well
rut your rolled cookies care
fully so you can get as many as
possible from the first rolling, for
cookies cut from dough that has
been rolled more than once are
tniscltd
way, slenderizing angles may be"
obtained, while a fullness of
sleeve is allowed for. At the same
time, shirring, which always gives
a bulging effect, is eliminated.
Color, because it excites cer
tain positive thoughts and feel
ings in human beings, through
association of ideas, holds a pri
mary key to the secret of being
well dressed.
A cultured color taste will uti
lize tonal blending of delicate
hues rather than harsh, discord
ant tones.
The blond type is always at
her best in black.
A distinct contrast with the
For the younger "Miss" just
beginning parties we suggest this
frock. Simple In line and detail,
it expresses youthful charm, but
it also gives the effect of dressi
ness without being too mature.
The Jacket follows the standard
set In the dress. It is simple, but
outstanding, In Its character.
hair, and a consequent increase
in its golden color, Is obtained
through wearing of blues, greens
and violets.
Care must be taken, however,
to avoid too intense shades, which
may not harmonize with delicate
skin tones and hair coloring.
Red, orange and yellow will
harmonize with the eyes and
lend warmth to the skin. A cool
blue-green is a becoming shade.
never so tender. And don't add
scraps of dough to fresh dough.
Save them, and roll them out to
gether at the last.
If you plan to use bananas for
a garnish, dip each slice In lemon
Juice, and they won't turn dark
before serving time.
To get our perfect sections of
orange or grapefruit, peel the
fruit as you would an apple, cut
ting off all the thick white skin.
Then cut along both sides of each
section, right into the center of
the fruit to separate the sections
from the dividing membrane.
Sometimes when I make bread
pudding. I like to spread the
bread first with a tart jelly or
Jam. It adds a bit of color and a
flavor that's quite unusual.
Save the juice from your fresh
or canned fruits. You can use ,il
for fruit drinks or for part of the
liquid in your gelatin desserts.
When pineapple is used with
gelatin be sure it is cooked or
canned. Raw pineapple contains a
substance which acts on gelatin
in such a way that the gelatin
will not get firm.
For a simple garnish on plain
gelatin desserts. I like to use a
bit of whipped cream topping
sprinkled with 'chopped nuts,
' cubes of bright Jelly, candied
fruit, date strips, or shreds of
orange rind. A sprinkle of coco
nut toasted or plain- Is prettv.
too.
Toasted cocoanut has a delici
ous flavor and makes a wonderful
garnish for puddings or Ice
cream, toppings for frosting or
meringues, or as an Ingredient In
cakes and cookies.
DANDRUFF
Rid Yourself Of If With Glovtr's!
To Hop unsightly Dandruff and
annoying itching, we
Gtovpr't (the meiltnne
With the cWn ptne tar
odor). Combati Bld
new; chrcki eimnvr
Falling Hair. Start to
day with Q!cTr'
Mange Medicine, fol
lowed by O lover'a
Medicated Soap for
the shampoo. Sold by
all Druggist.
PAGE 6IX-B