Evening sentinel, Wednesday, January 21, 1925 · page 7

 

 

 

 

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Beauty" Helps ' From the
. Kitchen

~ The Pantry Is a Vet-liable Treasure Chest-oi Beauty Aids.

is _stcam. And hot water.

Not that these commodities
alWays come from the kitchen. but
still when we are enumerating the
beauty blessings that come iron:
that region we might as well in-
clude th‘em. . any women. or
course. remain utiful without
the aid or hot water. But most
of us depend much on its rovivlty-
ing effects and cleansing qualities
in keeping our looks up to par.

To begin with. perhaps. there

Just how much one may use
steam to advantage 7 best decid-
ed by each individ . Some wo-

men make no progress at steaming
their own facesr Others are quite

successful. g.“
The Use or 163

Then. to go to the other up
treme. there is ice. IThis has a de-
lighttuliy tonic eiloct on the skin.
The idea is to place a small piece
of ice in a plece'oi muslin—this
to make it easier to handle. for
the bare ice is quite all right for
the skin—and to go over the face
after it has been properlxclcensed
and creamed. The ice closes the
pores and tones up the skin by in-
creasing the circulation thro
it.

And milk. Many women and
the occasional use of souremilk as
a bleach an excellent thing.
especially emcacious. with some“
women. in removing the little sur-
face ‘treckles that come in hot and
sunny weather.

other women use trash. sweet
milk for bathing the taco every
day or two. The milk is patted
on the clean skin and allowed to
dry there. .It cleanses and tones
the skin. ‘

Oatmeal Soothcs ‘

Oatmeal. too. is a kitchen aid to
beauty. Use an oatmeal bag in
Your bath. and use one also in the
basin of water in which you wash
Your face and hands.~ It has heal-
ing and sottening properties. and
many women use it instead of will
on the hands and think that, it
helps prevent chopping in cold
weather. , .

Oatmeal is one 0: the kitchen
supplies that may be not above
stairs. A glass jar or oatmeal on
the bathroom shelf is,not cutie!
place. Or you “3‘ tie. In)“

quantities of oatmeal in cheese-' In

It“ _.

can use each bag several times.
drying it between usinge. i
Borax may be used for cleansing ‘2
the skin. Dissolve it in water and .
pat the solution gently on the iacel
when the pores seem clogged andi
dirty. .
“'hat to Do “‘lth Lemons 5

Then there is the lemon. Rub i
a cut lemon on the skin around.
the fingernails to'keep the skin!
from growing over them.

all: lemon Juice with an equal
part or glycerine and use the mix»
ture to bleach the hands and re-
move roughness from them. A
good way to use this lotion is to
rub it on at night. and then wear
gloves to bed. ,

Lemon Juice and honey mixed.
by the way. will relieve many a
troublesome cough. And the con-
coction is. 'peri'ectly harmless.
Worth giving a try. anyway,

‘Olive oil is a soothing lotion for
many skins. It your skin is rough
and chopped try rubbing in a little
olive oil. leaving it. on for an hour
or so. and then gently washing it
on with clear. warm water.

When You Sewil

HEN you haste. don't knot

the end of your thread.
‘ Start by making two
stitches in the same place. This
will hold the and o: the thread.
but'when you wish to pull out the
basting. there .will .be no knot to
mar the clotb's smoothness.

‘—————‘—

:When you born a skirt. take a
double stitch every inch or less.
This will make such a firm hem
that if you rip a tow stitches the
rip will not extend more than an
inch:

 

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When you make buttonbolea
first mark them with a pencil...
Then run a line of machine stitch-
ing all around ’the pencil mark.
Then out it and buttonholc it.
The nicotine stitching helps to
make a firmer gumnholo.

on you wish to hem table
111:? first run it through the
sewing machinebemmer without
y’ tin-cull! the (needle. You
willthoa Have a- neat. evenhem

 

 

 

cloth bags and put the hassle a
glass jar. well covered. Then you:

 

mm ready to: sowing.

’ao

 

iar of a‘... Wandering' Jew

 

 

 

 

 

 

 

 

 

 

growing luxuriantly in a high

 

 

 

CAN YOU MAKE A TOASTED
MARSHMALLOW SUNDAE?
UT :1 serving of chocolate
P ice cream in a glass dish.
Then put a hot toasted
mmhnnllow on top of it.
sprinkle it with grated bitter
chocolate and'serro at once.
To toast the marshmallows
place them on a sheet of waxed
paper on a tin in '. hot oven and
cook until the: ore puffed and
brown. Place the! immediate-
ly on the.ice crer'o and serve at
once. A little practice will pro-
duce dexterity in the prepara-
tion of this sundae. Its deli:
clousness depends on putting it
together d‘uickly. Chopped pea-
nuts may be used if'md or the

 

 

grated chocolate.

 

POACIED EGGS wrm RAM
and) minim

Six eggs. six slices 0! cold ham.
six rounds of slightly buttered
wast. one cup canned tomatoes.
one ounce of butter, pepper and
salt. Put tematoes in a saucepan
with the butter and a good sprin-
kling of salt and pepper. Simmer
untilup tomatoes are quite soft.
Then through a sieve and re
heat the puree. -Poach the eggs
and Just try the slices of canned
ham very lightly. Arrange the
slices of boast an a dish. place a
piece of ham on each. then a
poached egg. Pour the tomato
puree round and serve very hot. .

CHOCOLATE PUDDING

One quart milk. scolded; one
and one-halt squares chocolate.
grated: wet with cold milk. and
stir into scalded milk. When
chocolate is dissolved. pour into
pudding dish; add yolks of six
eggs. well beaten. and six tablo~
spoons sugar. - Bake about three-
quarter hour. Beat whites of eggs
to still froth; add six tablespoons
sugar. Spread. the frosting over
top; set again in oven until a light
brown.

WALNUT MAGABOONS

Two and one-half cups toasted
corn flakes. one cup sugar. one cup
chopped walnut shoots. one cup
shredded cocoanut. tie eggs .well
beaten. one ioaspoon vanilla. «Beat
eggs. add sugar and other ingredi-
ents. Roll in small balls. Batten.
out and bake on greased sheet in'
moderate oven, until delicately
browned. ‘ a '

Bob Mother,
Bob Child!

' OTHER and little daughter
M now go together to the bar-

. Der shop to have their W
.rimmed. and thereby may be at-
iected a real saving oi time. For
it you can get two harbors to work
it the same time in adjacent
chairs. the mother can—be making
good use of the time that she for—
merly wasted sitting in a chair he~
ice the barber chair while Maude
or Mary had her hair cut.

The only trouble is that some-
;imes there is a “favorite" barber
whom both I mother and little
daughter insist on_ having. m
times it is his superior ability as
a "bob-er"—-aometimes it is Just a
matter of personality. in one
children's harbor shop-where olevo
an slim. young men with dark hair
hair and complexion—French or
Spanish for the most part—are
employed there is a twclitb who
is short and broad and blue-eyed.
There are usually womb and chil-
din sitinggor him. People make
telcp one engagements -— asking
especially for this barber. And as
any at the eleven others could tell
you. he isn’t much or a barber.
But he looks pleasant. ,

Barbers. like dentists and doo-
tors. learn that mothers greatly
appreciate a’. pandas) interest in
their shildra. e’i'bo toad mother
new forgets the harbor who tells
herthathen'evorhadsncha'nico.
quiet" boy or girlin his chair bo-
rer-Hr that he has almost never
seen such thickhalr as Dorothy's.
or that it is a pleasure to trim hair
like little Johnny's—son. suit and
sink—Axe doesn't add -— ”and
t in.” ‘ ,.

7 One thing that does make a
barber unpopular with. thowomsa
customers is a sort 0! impel-coal

glance below the hair lilo.

insets
lingers in stone tor‘tho innit.

foresee otrtho berm" mu aots' . as
machine that puts tops on bottles

ltfitudwfl that never seals {0 .

Another-Trap , ,

The Common Winter

 
 
 
 
 
 
 
 
 
 

z:

Vegetables

“'8 our modern knowledge
v, 0! dietetics we have kinder
words to say of the on”.
nary winter vegetables than we
used to have. For we realise how
wholesome they are—turnips and
cabbage. onions and carrots. and
all the rest.

Here are some recipes tor cook-
ing those ordinary vegetables.
some in unusual ways. some
merely in the usual ways—but all

ood. all wholesome. all there-
ore worth trying:

m Brno-chum

Pick over the sprouts. then
wash thoroughly through several
waters. Place over the tire with
water to cover. adding a little salt
and a small, amount of baking
soda. Leave oi! the lid and cook,
rapidly twenty-five minutes. or on-
tll tender. than drain. Put into
a saucepan a good bitot butter.
add the sprouts. with salt. pepper
and. if desired. nutmeg to season
and toss until the sprouts are
heated through.

CreamedCarrots

Two pints of nuts. three cups
oi white sauce Wash and pars
macs. cut into pieces halt inch
thick. one-quarter- inch square.
Cover With boiling water. Add two
teaspoons of salt and cook until
tender. Remove cover from pan.
evaporate the water. and add the
white sauce. made separately; or.
more eimDIY. rub together tour
tablespoons of flour and three or
drippings with one-halt cup oi

tor and two and onehall' cups
0 milk: add to cooked carrots and

boil.

.., .
“-

Have a kettle full at boiling
water. Cut a cabbage in quarters
and soak it in cold water. to which
a little vinegar. has been added. for
an hour. Drain it and throw it
into the boiling water and add a
teaspoon ot baking soda. Boil for
half an hour. Drain the cabbage
and pour over it a medium thick
white sauce.

TWENTY-
— HONDA!
W
Apple sauce
Broiled bacon Creamed potatoes
Codes Buttered toast .
[luncheon

Tomato bisque

 

Graham bread and cream cheese

' sandwiches
Jam Waters
Dinner
Olives
W meat dashed potatoes
String beans .
Cabbage .
Apple alt .
mil!
W ‘
Grapefruit
Farina - Cream
bolt boiled eggs ..
[is f 0080.

Choose

 

anakod cabbage an gratin
‘ , Boston brown bread '
not chocolate
Isl-ow

snare ribs and sauerkraut
’- 9° halt mind '

(Smashups Wotan ' ‘

 

 

 

Wash. dry and cut it pieces.
using a can opener to cut the
shell. The pieces should be about
flares inches square. Take out the
ends. brush the inside of each
piece with butter. place in a aklug
pan and bake in a medium hot
oven until tender. Serve on the
shells. brushing again with melted
butter and seasoning with salt
'and popper. Another way is to
peel the squash. remove the seeds

- and cut in small pieces. Cook in

boilinfsaltod water until tender.
allowing the water to dry oil.
)lash well. season with call. up-
per and butter and mound on a
hot dish.

Pas-snipe Saute

Having boiled the pal-snipe, cut
them in long narrow strips like
cigarettes. Put them into a
saucepan with a large lump of
dripping- or butter. and shake oc-
casionally until the butter absorbs
and the edges of the parsnlps be-
come slightly browned: do not al-
low them to try crisp. Chop a
tablespoon of parsley due: stir it.
with pepper and salt. into the
parsnlps. and serve.

Medflggl’laat

Paiboll a good-slud. ilrm egg
plant for ten minutes. then lay in
ice cold water for an hour. Ilean-
time make a torecemeat. using a
half cup minced boiled tongue or
ham. a teaspoon each minced
parsley and onion. salt. pepper. a
beaten egg and a little cream to
moisten. Take the 0:: plant from
the water. wipe dry and cut in
halves lengthwise. Scrape out the
seeds and enough of the pulp to
make a good-sized cavity. Chop
the pulp and add to the dressing
already prepared. Fill the cavity.
lit the two halves together and
bind in place with a strip or clean
muslin. day in a deep baking
pan. pour a cup of stock around
the vegetable. cover and bake half
an hour. Lift into a_hot dish.
remove the binding . and pour
about the plant the gravy that has

 

termed or a butter or tomato
sauce. -

ONE MEALS

s Vegetable soap

~ Brown bread sandwiches

French toast Strawberry lam
Dinner »

Anchovy ap
Veal cutlets bed potatoes
Spinach Canned tomatoes
Cotes. Bavarian cream

THURSDAY
m

Prunes

Corn flakes and cream .
Omelet .
llamas

 

 

Apple sauce
"Tapioca. cream

FRIDAY
W

 

Oranges
Wendel-cam
nous Cocos

 

Aroountry.
cultwhorothoroisaoatald.‘

 

”that Tu.
“W Pam 3 Buy‘

Months“. ha
Hutu-o

smash-iondortwofior
A oontoais o!
«m»: that is our
luau: growing in tavor in un-
bosom-nom-

wiso dincuit where man. so
keep to a very strict ballot-—
and have only lost so much
weak to spend on meat and

tables and dainty viands. a guest
or two tor afternoon too costs al-
most nothing. yet it you
your rermhmenu daintily and
with a little ceremony your on-

i

to moot a friend on the street and
than when your Mead says she
would like to some to see you. or
wishes she might see you

Or when an old
also

the next day."
acquaintance telephones

. is in town and would like most

you somewhere to be able to say.
"anvo tea with me." and to know
that the hospitality you mad
will be as ssttstacwry and in as
periect torn: as say too that you
might buy at an «pensive hotel
tea room. .

There is great contort to have
lngateasetthatlousodtorno
other purpose. so that when you
are getting ready for your attor-
noon guests you may know that
there is an attractive *oa pot. with
cups. saucers. little plates and
cake or sandwich plate all as-
sembled and in good condition. It
possible have a cream and sugar
dish never used tor any other pur-
pose. it you can spare the room
have a special space on your pan.
try shelf for all the things you
use when serving boa so that there
will not need to be any insemin-
ute scurrying to assemble things
that look well together.

Not Expensive

Your tea service need not be the
least bit expensive. You can have
the least expensive 0! cups and
saucers. but it they are beautiful-
ly clean and unnicked your guests
will probably never think of their
cost. You may rather ruent that
suggestion about having them
"beautifully clean." As it your
dishes weren't always perfectly
clean! But really there is a cer-
tain duel-eat look about dishes
that have been washed in plenty
of suspends and hot water. care—
fully rinsed sud dried and polished
while but on fresh linen tea towb
els. it’s a look that one seldom
nnds even at umnsive hotels—
though liore and there you and it
on the cottage china of some little
wayside toaroom conducted by
some real hostess who treats all
who enter her shop as she would
real, guests.

STUFFED m OF LAKE

Prepare a dressing by moisten-
ing two cups of bread crumbs
( from inside or the loaf) with one-
bait cup of melted butter. 8co-
son with salt. upper. thyme.
marioram. a little onion. it de-
sired. Add a very lituo water
and place in the most. showering
the ends into shape. Have even
very hot and place meat in pan.
adding no seasoning until the sur- '
face is scared over. Then reduce
the gas dame. dredgo‘meat lightly
with flour and the seasoning and
haste the meat every ten or am
minutes (unless a covered roast-
ing pan ifusod). and roast about
an hour and a halt. if weighing
Ive pounds. Serve with a brown
sauce made from four tablespoons
of flour and the dripping: in the
pan. with a pint of stock made by

 

 

cooking the bones in water very
slowly until it is well flavored.

AWEEK

Vegetable soup
Broiled nab Creamed
Brussels sprouts Chowuchov'
Prune whip

summer

. Broom
Stewed dried nss
cereal and cream

Creamed fish on toast
Ooloo .

_ Baked beans Catoap
Brown broad and buster
Colors “9“?” salad

 

nus show nodes rleo

Turnip- Bollod onions
1‘0qu lolly salad
Chocolate eeiairs

am A!
‘nrefihst
Orange inioo
Donal and cream .
Wallis- and mi!
Colon
Dinner
Gees. pea soup
Roan boot Brows“ m p

 

 

 

 
 
 
 
 
 
 
 
 
 
 
 
 

 

 
 
 
 
 
 

 

 
 
 
 
 
 
 
 

 

 

 
 
 
 

 
 
 

 

 

 

 

 
 
 

 

 

 
 
 

 
 

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