Travel
314, 7th-Street N.W.
Travers Is Six Years -Old ."life November
and Our Great Value Celebration
Begins Tomorrow
622 ANNIVERSARY SALE
^ 1 i y' . ,?
Just six years ago we opened our
first store.' We are-very proud to
say . . . that today we have
180 stores and agencies.
TO CELEBRATE THIS IMPORTANT EVENT
We Will Offer Tomorrow
? ? - ?i
Choice of
Women's Stunning New Models
in
Fall and Winter High Boots
At
So remarkably low priced that
if will be n real treat to those
nko gret here early.
The Pair
Women who have attended
our previous Anniversary
Sales know the shoe values
that TRAVERS offers.
The choice of styles are
too numerous to men
tion?all with Cuban,
military and French
heels.
r a n b e r r i e s
Florida Grapefruit
and Oranges
Always . Have the Flavor
Insist on your retailer supplying you with
Florida Fruit that always has the flavor.
\
Direct receivers and distributers of car lots
of Florida Fruit?wholesale only.
GOLDEN & COMPANY
Wholesalers Only
T
Food, Health and Thrift
Turkey Substitutes
For Thanksgiving
Roast Guinea Fowl,1
Mock 'Possum, Mock
Wild Duck and Chick
en pie?Delicious Pork
Dishes and Baked
Sweet Potatoes.
Turkey and Thanksgiving have b*en
synonymous since the days of our i -
grim fathers. The first turkeys cost
only Ua* powder and shot which
brought them down, but ?very ensu
lng year haa put an additional value
upon them until now they Uie
nut expensive Item OB the holiday
menu. But there are many appetiz
ing substitutes. By ell means have
turkey If you can afford It, otherwise
try some of these satisfying changes.
Boait Guinea Fowl.
This can always be obtained at a
reasonable price at holiday time, be
cause there Is so much
mand for turkey, goose or chicken,
although the flesh of the guinea has as
much flavor a? any of these. Lse lor
It any preferred stuffing, rub it with
! ollVe oil and dust with salt and pep
per. Sprinkle with flour, turn In a
little boiling water and bake in a hot
'oven for an hour and a half, basting
frequently with a mixture of hot
?water, butter and a little lemon juice.
While the fowl is roasting, simmer
the well cleaned giblets In water to
cover. When the fowl Is done remote
to a hot dish, sprinkle In the pan
gravy a small onion minced and a lit
tle parsley; also stir In a heaping tea
spoonful of flour, and when browned
add the giblets chopped and the water
in which they were cooked. Serve
currant or cranberry jelly with the
guinea fowl and have a celery salad
for one of the accompaniments.
Braised Duck With Hominjr Balls.
j Singe, draw "and truss a good-sized
duck. Place it In a baking pan with a
chopped onion, one cup of chopped i
cellery and a chopped carrot. Dls- .
solve one teaspoonful of beef extract
in two cups of boiling water, pour
this In the pan and add a ealtspoonful
of pepper. Bake the duck In a quick
oven until brown, then baste and >
cover with a buttered paper and cook
slowly for one hour. Cook some hom
iny grits or rice in milk in a dou
ble boiler, allowing one-half cup of
either to each pint of milk. When the
hominy is tender, add one teaspoon
ful of salt. Take from the Are. form
into balls, dip In beaten egg. roll In
fine breadcrumbs and fry In smok
ing hot fat. Place the duck on a hot
platter. Blend one tablespoonful of
butter and one tablespoonful of flour
in the pan, mixing it carefully with
the liquid in the bottom of the pan.
boil for two minutes, then season and
strain over the duck. Garnish wltn
hominy balls and celery.
Mock Wild Duck.
Take a pound and a half of round
steak. Also have ready two lambs
kidneys, trimming them free from all
membranes. Cut in small pieces and
spread over one side of the steak, to
gether with one-half cup of dried
bread crumbs or cracker cnimb?
mixed with a quarter cup of pork drip
pings or sausage fat and a table
?Doonful of minced onion wltn salt*
j popper, sage or powdered thyme or
savory to season to taste. Roll up and
tie with a strip of cotton cloth. Put
the drippings in a round-bottomed
iron kettle and whoa hot brown tne
meat rolled In It. then cow with
rhrte cups of stock or hot water and
summer on the back of the stove un
It'ln "a SaSierSle-or baking dish, thlck
H po'u'r SJVSSSt?
?nsr covered the dish closely, cook
L?*iy until tender. Serve with grape
01^other acid Jelly, sweet potatoes and
onions.
Steak Sirds.
A good way to use round steak ls
kW m.WBi "stoak birds." Have the
eteak ?t*thl? a?? then cut It into
nieces about three inches square.
Mak? a dressing as you would for
- _i mi the Diecei 01 stoak with it,
double Ihem over Md tie w i t hacord
?Roll in flour, put into a baKing. pan
S?th enough hot water to baste and
h*.ke until tender. Ii*y the birds
on a platter and serve with a garnish
of parsley.
Holiday Chicken Pie.
Make two pounds of hot-water
oaste and with three-fourths of It
line a raised pie mold; then line the
inside of the pie with one-ha f-an
inch coating of veal forcemeat and
All the center of the pie with the
flesh of a chicken cut into small
pieces, a few veal cutlets, neat rolls
of fat bacon, neat rolls of ham, hard
cooked eggs eu( Into quarters and a
few truffles sliced. Season to taste
with salt, pepper, paprika and spices
and moisten with good gravy Cover
with a lid of paste and bake for two
hours- When half cold remove the
lid from the pie and pour into it as
We too should use?
JELKE
GOOD LUCK
MARGARINE
The Finest Spread for Bread
And enjoy its purity and fiae flavor
CHURNED BY
JOHI F. JELKE COMfMY
CHICAGO
mmmmmmmmmmmmmmmmmmmmmrn
i much thin glaze as it will hold. Re
I turn the lid to Its place, and when
the pie is cold place it upon a platter
and garnish with crisp lettuce leaves.
t Baked Sweetbreads.
One pound of sweetbreads, two ta?
blespoonfuls of fat and salt and pep
per. Soak the sweetbreads in cold
water for fifteen minutes to extract
tne blood. Remove the pipes and mem
brane, parboil in salted water and
drain. Put them in a baking dish
and pour over them the fat which
e?n heated. Bake until brown
and serve with tomato sauce.
Braised Fresh Beef Tongue.
}bS ton<ni? well. Put it in a
ttrnfi- ? fresh cold water, bring the
thA J10'! and' counting from
,? ^ begins to bubble, simmer
J tender enough to be
pierced with a fork. Remove the
?i? Uliy' s'riPPlng it from the
m wa then lay the tongue in
^ roa9tin? Pan on a layer of
chopped vegetables consisting of a
?"'?n and a stalk or two
?n ?-h!7h a?VCr a!1 with the liquor
,th,s tongue was boiled,
?n hnii t > simmer or bake for
an hour Take out the tongue and
hot P'atter. Hub the
? j*'tables through a colander, keep
wUh ^h.lraVZ- w'Llch Bhou'd he mixed
Season w5#? hey are put through,
tahl. Pepper, salt and a little
brown EnghtlyUr ?Ver the t0ngUe and
Delicious Pork Dishes.
toPOremoveU,?he,W-fys be wel1 cooked
danger of disease
A , meat sho"'d he carefully
ssra sur.iA? a
should never"!}# EeV""0*"811 lumps
How to Cook Spareribs.
ha^0a*fiomPea^erib,!" The very w?rds
them If thVl * appealing about
whiSh m ,u? .tre of the kin<1 ^om
thev m?? K-f th.? meat has been cut
rubbeT on hnth" ,/CrOSS the '"'ddle.
saee wen = sldeJ with powdered
sage, well seasoned with salt snH
fhTenrds'of thke.d a hot oven until
VI ho bones begin to brown
beglns^bro remainin* on the bones
| be very crisp. as *??? Th^ must
CU^frni^ ?hPar?rlb r?aSt 'S a roaSt
left on Tki fi/ J W,i,h aH the me-.r
frnm ii,?!.Should be cut through
from the thick side. Wipe the roast
fulnfa ean cl?th. then take a hand
ful of sage seasoned with pepper and
salt and rub in all the meat will take
P?are If .?Vf 3,1 a little "our.
mm nf PP g Pa"' with haIf a
cup of boiling water. Bake in a hot
? he," u"ty the inner meat is perfectly
hite ana there is a rich brown crust
Baste frequently with the
drippings in the pan. After taking
the meat out of the pan add a little
!T?re hoL water and stir in mixed
flour until you have a smooth, rich
gravy. Twenty minutes to the pound
is ths rule for the time of cooking
but the brownness of the gravy will
tell you If that is time enough. Good
sour apple sauce, boiled onions and
potatoes go well with this roast.
Hock 'Possum.
The cheaper cuts of good fresh pork
not too lean, may be used for this.
Run three pounds of the pork through
the meat chopper, adding a teaspoon
ful each of minced parsley, onion
sage, black pepper and salt. Soften
three cups of bread crumbs by cov
ering them with hot milk, ther
squeeze them dry and mix with the
rest, adding to hold all together two
well beaten eggs. Shape the mixture
In loaf form in the middle of a well
greased baking pan. sprinkle the top
with flour and add a very little boil
ing water. Bake for half an hour in a
medium oven, then put around the
loaf half a dozen small sour apples
which have been halved and cored
but not peeled; outside of these put
halved and parboiled aweet potatoes
Baste these with the pork gravy and
continue baking for three-quarters ol
an hour longer or until well browned
There will not be much gravy. What
there Is should be slightly thickened
and poured over the loaf, and the
whole served attractively arranged on
one large platter. >
Pork Tenderloin Roasi.
Two tenderloins are required foi
this roast. Split them down one side,
flatten with a potato masher, put a
dressing, such as is made for fowl,
between the two pieces, and fasten
them together with a fine cord to
retain the shape. Put Into the baking
pan and roast until tender, basting
frequently. Serve with perforated
potatoes which are made by paring
the potatoes and running them across
the potato ricer, then frying the per
forated> slices in hot lard.
Baked Ham in Cider.
Wash thoroughly a ten-pound ham.
Drain the ham dry and over the
fleshy side sprinkle a little clove, a
teaspoonful of cinnamon and half a
teaspoonful of ginger. Cover the ham
with a very thick paste of flour and
water. Put skin side down in a roast
ing pan and fill the pan with cider.
Cook slowly for three hours, basting
often. Remove the paste and rind. An
hour before it is served return the
ham to the baking pan, flesh side
down. Brush the fat portion with
beaten egg. sprinkled generously with
chopped parsley and bread crumbs,
and 1st It heat through. Make a gravy
by boiling down the elder in which
the ham was first roasted.
POINTED PAEAGEAPHS.
| It takes a grass widow to capture the
?'hayseed bachelor."
Boarding houses drive a lot of their
victims to matrimony.
Occasionally germs get on a man's
mind and worry him to death.
The wise woman rules her husband
by permitting him to think he's "it."
A man who sits down and reflects
isn't necessarily brilliant.
Some people instead of praying for
grace should pray for grit.
It takes a rousing demonstration, to
get a small boy out of bed in the early
morning.
A woman has no right to grow old
until she has been married at least
once.
The most successful trained nurse Is
the one who succeeds in marrying her
I wealthiest patient.
Man may be as deceitful as woman
In some things, but he never tries to
transform a yawn Into a smile.
Br Au QHOC
r^rGirlstoMake!]
Box Craft for Your Room.
BY CAUOLTN SHERWIN BAILEY.
Don't throw avty one of tho strong
cardboard boxes that the shops send
to you. Each one will give you a
great deal of fun in using your hand*,
and will make something useful and
attractive for your room.
Homemade Week End Bag.
This is made from the strong box In
which your new suit came. Lay the
box and the cover on large pieces of
brown linen or denim and trim to fit,
cutting out the corners. Stretch the
cloth tightly over the edges, gluing it
in place, so that both box and cover
are neatly covered. If you like, you
rr.ay make scented pads of cretonne to
fit the inside and tack them in place.
This will hold your week end things
beautifully if you fasten It with a
shawl strap, and it will aerve for &
longer trip, too.
Dainty Clothes-Press Boxes.
Covef stron? shoe boxes. Just as you
did the week and bag, using chintz in
a small-flowered pattern. Piecee of
wall paper in a pretty pattern may be
used also. These will hold your ties
and slippers and keep your clothe*
press looking neat as well. It will be
a good plan to stand these on the
shelves. They will keep fresh longer.
Wall paper makes a most attractive
covering for a hat box, too. A pat
tern of roses, violets or bunches of
wild flowers is the best to use. Lay
the cover on the wall paper, cutting it
to fit, and then paste it neatly in
place. Cut a broad and a narrow strip
Makes the Complexion Beautiful
SOFT AND VELVETY Money
back if not entirely pleased.
Nadine is pure and harmless. Adheres un
til washed off. PrsrenU suborn and re
turn of diseolorations. Millions of deUfht
ed users prove its vain*. Flesh. Mnh,
Brunette. White. Found at the People's
Drue Stores and at leading toilet eona*
ters. If the; haven't it, hy mail 60s.
National Toilet Co., Paris, Tana., U.S.A.
I
J
Herbicide
Mart) Says:
There Is
No Danger Of
Taking Cold
After Washing
The Hair If
NEWBRCS
HERPICIDE
Is Immediately
Applied.
Sold Everywhere
Applications at Barber SVtops
People's Drug Store*. Special Ageat
No Wrinkles
at Forty
TTTRINKLES tell others how
VV old you are. They destroy
a woman's youthful looks be
fore die knows it.
Those dreadful lines can be
avoided and removed with little
trouble and slight expense.
Just try this simple formula?
"A little CKBMB ELCAYA
sefcbed fatly ieto the ekiai
thee if t? nood eeler.e very
little Bloeye ro??e spread eare
fallr over the cheeks before
the crcans is (site dry: sad
alter that the film ei (see
tender aver all."
CREME
ELCAYA
i3 a delightful, non-greasy, dis
appearing toilet cream that
makes the skin like velvet.
Your dealer hat ELCA YA
end has sold it for yean,
.Ask him.
In Jars at 30 <? 60c
James C. Crane, SoUAgut
Create Eloaya
ElcayaRoort
El cay* face Powder
148 Madison Ave* New York
to paste around the box and the edge
of the cover.
For Tour Bureau.
A small, round candy box makes a
charming pincushion. It may be al
ready covered, and it Is usually strong,
so that you have a foundation to sew
to. Use only the box itself and stuff
it with wool. Cover the wool with
pink or blue silk. Then cover the out
side with silk to match, tacking it to
the edge of the box.
A few of the tiny silk flowers that
you now buy by the yard in the shops
may be glued to the edge of the box.
or a ruffle of lac* trill cover your
stitches.
"4 ^bnrrific? cop7Tt?h,?
A War Sufferer.
The Guest?It's awful to think of the
suffering caused by the war.
The Porter?I'll say so. Take me,
rinstance. I was In vaudeville with
a swell monologue In German dialect,
but I couldn't get a bookin' during
the war an' had to take this Job.
c
OAL
AND
WOOD
CLEAR
Brit qolllty. In *11
Pall wtlght tnmittl
B. J. WERNER
112 *. T. Ave. Phone Fralk. 7?2?
Saeeeaaor to u< Formerly
Manager of JOHN MILLER A CO.
Ask for V-P products at
Y our Grocer's
V-P Nut
Margarine Thanksgiving
i :ii i i
(ALL VEGETABLE)
?good things will be best if
made and served with fa
mous V-P products
Here's the V-P
Package
Loilt for the
V-P Trademark
V-P Nut Margarine is for the
table?V-P Oleomargarine for
cooking, shortening, etc. Depend
ably fine?satisfactory, economi
cal.
J
At Your Grocer's, or get in
touch with US (Animal Fat)
AMES F. OYSTER, 9th & Pa. Ave.
DISTRIBUTOR
Stand* in All Markets Phone Main 4820
mzarmM. wmm. wm
The Flour of the Family
MI
V-P Oleo
Margarine
Use Washington
Flour Once?
?and you will have found
the satisfaction and cer
tainty in baking you have
never known before.
The advantage of Wash
ington Flour is that selected
wheat has been scientific
ally blended to meet all the
housewife's requirements?
truly a Family Flour.
It's the favorite id your grocer
Is sure to have K. Say Washington
Flour?to be satisfied.
Made Right Here in Washington
BREAD
"the labeUs
Your Protection
TRY & \
LOfcf
TODAV
j
AT All GROCERS
DORSCITS
Old Mammy 's
Rice