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Evening star. [volume] (Washington, D.C.) 1854-1972, June 09, 1947, Image 27

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Readers* Clearing House
PICKLED* FISH?
(From Mrs. J. H. C., Washington.)
The river near us, in Maryland,
has lots of perch and herring in it.
Isn't there one reader of the Clearing
House who would tell me how to
pickle them such as you can buy
in jars at the better food stores?
* * * *
CAKE QUERY?
(Front. Mrs. W. C. S., Arlington.)
Re: 'Mahogany cake recipe by
Mrs, A. M. E., Takoma Park, I fol
lowed your recipe exactly but my
cake was ■soggy. I beat it thorough
ly, sifted flour, etc. Do you really
add 1 cup boiling water? I did as
said, but felt sure the cake was too
thin. Will try and not be too dis
couraged from trying another recipe.
* * * *
SHRUNKEN DRESS.
SILVER BUGS?
(From Mrs. P. I. D„ Washington.)
Answer to a request from Mrs. M.
B of Bethesda. Shrunken dress.
May I suggest yefa take it to a good
cleaner as they may be able to
stretch it. Most materials will
stretch.
Will some one please tell me the
history of; the so-called silver bug?
Is it destructive to clothing? And
what to use to rid the house of
them? I just moved in an apart
ment and I see them everywhere.
1 cannot use sprays because I have
sinusitis and asthma.
* * * *
SOGGY PIE.
(From, Mrs. D. D. G.. Washington.)
To Mrs M. concerning soggy pie.
I think I can help in solving this
problem. After a pie is finished
taking, remove from the oven and
place over a rack or open dish or
pan so that an air space will be
beneath it. This allows it to cool
naturally*
If the hot pie wras placed on a
flat surface, tne heat coming in
contact with the solid surface of
another temperature causes a sweat,
thus making the crust soggy.
Try this method and I shall be
very happy if it solves your soggy
crust problem.
* * * *
PLANNING MEALS?
(From Mrs. E. H.. Washington.)
I would like to hear from some
readers regarding the planning of
meals. Having been raised on “meat
and potatoes’’ I do not know any
thing about nutrition. Would like
to know what books I could purchase
so that my babies <1 year and 2
years old) will be fed better than I
was. \
Would like something very de
tailed.
W ^ *
BABY COMMENT.
IFrom Mrs. C. T. B., Arlington.)
To Mrs. A. C. H„ Washington. I,
too, am a registered nurse, and have
also worked in a nursery as a grad
uate, and now have a baby of my
own, 7 pounds 1 ounce at birth and
now at about 6 weeks weighing over
9 pounds, making an average of one
ounce gain each day after returning
to birth weight. I disagree entirely
with your idea of feeding, and won
der what doctor ever advocated your
schedule. My baby not only requires
feeding of milk every four hours, but
once in a while even now requires
feeding within 3 hours time. When
1 first brought him home from the
hospital I fed him whenever he was
hungry and the amount he really
wanted to take. He gradually put
himself on a 4-hour schedule and I
now have him on the usual 6-10-2-6
10-time. But, if he should cry from
hunger, say at 5 p.m. I feed him. I
don't make him cry until 6 p.m. I
have a happy contented baby, and
am satisfied with my care.
I also don’t agree with starting
pablum so soon. I know doctors dis
agree as to the time to start foods,
but I never have heard of any young
baby going six hours and on only
four feedings. I never did wake my
baby after 10 p.m.. but if he did wake
up, I fed him. He started sleeping
straight through before he was a
month old, and I believe it was due
to the fact that he had received the
amount of milk he required during
the day. My baby, may I add. has
received all the sleep he needed, but
I have never let him go longer than
four hours during the day without
feeding him. I don't think it wise
to make two days formula at once
and hold it over that long, but per
haps I am overly careful on that ac
count.
I firmly believe every baby should
he under the care and supervision of i
n doctor and his orders carried out!
explicitly.
I "
Contributions and requests
must be accompanied by the
sender’s full name and address.
We will withhold both and use
only initials. Please address
mail to the Readers’ Clearing
House, Woman’s Page, Th#
Evening Star, Washington 4.
Views expressed in the Clear
ing House are not necessarily
those of The Star, and, as it
is obviously impossible for us
to test all recipes submitted, we
cannot assume responsibility
for them. Betsy Caswell
- - —
SOS!
‘ (From Mm. E. Y. S.. Arlington.!
What does a young mother of two
i pre-school sons do about care and
housing when she has to work? My
two boys are aged 2‘i and four
years and I have to work to support
them. M,y total income from sup
port money paid by my former hus
i band and salary I earn is less than
i $250 a month. I think the best
! solution is room and board and day
I care in some private home. Do your
readers have any suggestions?
* * * *
CLEANING PERCOLATOR.
I From Mrs. M. M. K.. Front Royal.)
To Mrs. H. H. S„ AleXandria.
'Put two cups of water and two
i teaspoons soda in your percolator,
i Let ‘‘pcrc-’ a few minutes, or longer
| if very rancid. Follow with clear
water.
Two cups of water and one tea
spoon chlorine bleach are equally
effective when used the same way.
When an electric percolator is
not used regularly, a cup of clear
water percolated before each using
will keep it sweet.
* * * *
MENDING GALOSHES?
FROZEN CUSTARD CONES?
COMMENT.
(From Mrs. G. O'S., Hyattsville.)
Like many others I constantly fol
low RCH even wnen obliged to give
a passing glance to the rest of the
i paper. I'm confronted with a half
I barrel full of assorted rubbers and
' galoshes with holes and tears which
I would like to repair. Having five
small children I’d hoped to keep
handing down such little used items,
: but believe the synthetic rubber is
at fault. The price of a pair I
bought a few months ago has made
By Barbara Bell
A treasure through scorching sum
mer weather is this cap-sleeved dress
that buttons down one side. Try a
brightly striped fabric and choose
interesting novelty buttons.
Barbara Bell Pattern No. 1665 is
designed for sizes 12, 14, 16, 18, 20,
40 and 42. Size 14 requires 3% yards
of 35 or 39 inch material.
For this pattern, send 25 cents, in
coins, your name, address, pattern
number and size wanted to Barbara
Bell, The Washington Star, P. O.
Box 99. Station G, New York 19,
N. Y.
: me aeiermmea w salvage wimu *
can of the old ones. Have one of
the small tire tube repair kits but
am wondering if cutting patches
from one of the galoshes and ap
plying it with cellulose glue wouldn’t
;be simpler and just as effective.
! I'm anxious to hear if any one has
j tried either or a better method.
I There are some frozen custard
| stands around Washington which*
serve the custard in cones which are
dark, thin and have a small waffle
design. They must be made of a flat
| piece which is rolled to overlap a
; bit into a cone shape and then
; baked. Delicious as I think they
! are I’ve seen them rarely and no
' other place in this locality. Would
certainly appreciate the recipe in
i the event any one has ever at
tempted to make them. We're able
I to buy excellent ice cream nearby
and I’d like to put together some
i thing really nourishing as a substi
I tute for the frozen water on sticks
the children plead for every day
I when the man comes around.
Very belatedly would like to advise
the lady who asked about them to
get the basket for her baby in addi
tion to crib if at all possible. At
the time I bought mine there was
a choice of two sizes and I’ve always
regretted the fact that I chase the
; smaller. At an additional cost of
a few dollars I bought the six-year
crib with two drop sides and have
found it well worth it. It can be
placed anywhere in the room with
an opening side accessible without
having to have the footboard, which
is usually attractively decorated,
against the wall. Any mother con
sidering a collapsible carriage be
cause she expects to carry it around
very often herself should collapse
and try lifting it before buying it.
Nothing but the best would do, I
thought, when choosing ours, and
then discovered that in addition to
the fact I could barely lift it, my
husband was reluctant to put it
Into the car many times when I'd
have liked taking it with us. All
the excess hardware and trimmings
defeated the purpose for which we'd
gotten a folding carriage and I'm
inclined to believe the cheapest
and lightest would have been of
much more use.
KEEPING LACE STIFF?
POEM OFFERED.
(From Mrs. H. J. B.. Mount Rainier.) j
I wonder if there is an answer j
to ray probjem. I have a beautiful j
piece of old lace which I.have made
into a sort of Dutch bonnet, but;
can only wear it when the weather j
is dry as any dampness makes the
starch limp. Is there any kind of
starch or stiffening which will hold
up?
Many years ago I learned the fol
lowing poem and thought I would
like to pass it on. We can all bene
fit from it.
A simole nod. a courtly bow,
A sweep, or touch of hand
Are greetings which we daily give
while passing through the land
They cost but little yet how much
They may be made to tell
A* thus we say. Good-day, good friend.
I Wish you well. '
—AUTHOR UNKNOWN.
* * * *
QUERIES?
(From Mrs. K. W. P., Rockville.)
Is it possible to buy patterns for
a chubby girl? She is 12 years old.
I would like to sew for her but her
waist would correspond with an 18
year size. I can’t adjust the rest
of the pattern to her. Could I get
a sack dress pattern for her?
I hope to see more about electric
dish washers. I have a new one and
have tried three different detergents
but still have trouble removing egg,
especially. There are always so
many dishes that aren’t clean that
I find myself doing them all up by
hand rather than bothering with
the washer.
I am interested in all kinds of
Art Craft Work as a hobby. Children
get this work in school, in recrea
tion centers, etc., but where can the
adult go? I would like to try my j
hand at braiding, modeling, casting,:
tooling leather, plastics, etc.
* * * *
STAINS ON STOVE.
I From Mrs. R. A. A., Berwyn
Heights.)
To Mrs. L. T„ Washington. Toj
clean stains from the enamel and
porcelain on a gas range, be sure
the stove is cold. Wash with hot i
soap suds to remove loose grease,
dry thoroughly. Rub stains with dry
fine steel wool. No scouring powder
is necessary. Will remove the stains
better if you don’t use anything on
the steel wool. Wrap steel wool
partly with cloth to protect your
fingers. This is quite a job if there
are many stains. Clean the stove
once a week and the stains come off
much easier. I hope this works for
you. I have kept mine spotless for
eight months.
* * * *
OOZING'JELLY:
SHIRT COLLARS.
fFrom Mrs. W. R. B„ Washington.)
To Mrs. F. E. S. in regard to seal
ing jelly: I have had the same ex
perience with Jelly oozing over the
wax and souring, and believe the
only way to prevent it and insure
keeping jelly good is to seal it
tightly with a secure lid. You may
seal small-sized jars with the spe
cial size inner caps that are made
to fit them. I find that the easiest :
and most adaptable method to seal
jelly glasses or any small screw-type
jar is to pour a little melted paraffin
inside the lid. swish it around until ,
it begins to set. then quickly press or
screw on the lid. This was an RCH
idea that I adopted several years
ago and would like to pass on again.’
The Jelly is first sealed with paraffin
in the usual way.
Not long ago a bachelor wrote
with a problem on rehabilitating
worn shirts. There is a simple so
lution to this difficulty in the re
placement of collars and cuffs which i
may be bought at notion counters.
iThey come in white only. They are
.simple to attach and the result is
professional in aopearance.
* * * *
EGG COOKERY;
ALCOHOL STAINS.
(From Mrs. E. E. P.. Washington.) \
Here is an answer to Mrs. E. J. of
Varrenton. Hard-boiled eggs. Put
Iresit eggs in cold water, covering
hem well, add U teaspoon salt, let
ome to a boil slowly and simmer
.‘or about 15 to 20 minutes, but do
not boil hard, as this will surely |
rack the shell; pour off water and
ndd cold water, by pouring off the
water 2 or 3 times. Peel.
Soft-boiled Eggs: Boil water and
urn off gas. and aad eggs to the
oiling water. Let stand in covered
not 9 to 10 minutes, according to
ize of eggs, and crack with side of
poon in center of egg and you have
v perfectly jellied soft-boiled egg.
Removing White Spots From Fur
niture: If you rub salt and olive oil
n any spot made by alcohol stains
z soon as it is made on furniture,
nis method will surely work well
and do the work.
This will be sure to ring the bell with your family , . .
TUESDAY.
Cheese Souffle Ring Braid
Asparagus Chef's Salad
i Banana Fritters
Ring Braid.
2 package? yeast, compressed or ’s, cup melted shortening
dry granular 1 teaspoon grated lemon rind
5, cup lukewarm water (if desired)
1 cup milk 5 cups sifted enriched flour (about):
cup sugar Confesticners' sugar icing
2 teaspoons salt Chopped nuts
2 eggs beaten
Soften yeast in lukewarm water. Scald milk. Add sugar and
salt. Cool to lukewarm Add 2 cups flour. Mix well. Add sc'.rned
yeast, eggs and lemon rind. Beat well. Add shortening. Kf- well.
Add more flour to make a soft dough. Turn out on lightly . oured
board and knead until satiny. Place in greased bowl, cover nd let
rise until doubled. Punch down. Divide dough into 2 eqvr' parts.
Divide each portion into 3 smaller portions. Cover and let rest 10
minutes. Roll each portion of dough under palms of hands to long,
smooth rolls. Braid 3 rolls together and place on greased baking sheet
fo form a ring. Pinch ends together to seal. Let rise until doubled.
Bake in a moderate oven (375 degrees F.) 25 to 30 minutes. When
cool, frost with contest loners’ sugar icing and sprinkle with chopped
nuts. Yield, 2 coffee cake braids. —By “Vi.”
Dinner for two: The modern bride sets on ottroctive table with the things she and her
husband personally select, guaranteed to keep the romantic aura for beyond the honey
moon period. . . .
Legendary Wedding Cake
Of interest to all future brides!
who are planning on cutting a wed
ding cake of their own will be the
history surrounding its origin.
Legend has it that the wedding
cake originated during early Roman
times at the weddings of the highest
members of the patrician families.
It was the custom to bake a par
ticular kind of cake which was
broken over the head of the -bride
as a symbol of plentifulness. Each
guest took a piece in the belief it
would, in turn, insure plentifulness
for himself.
The early Anglo-Saxon custom
was to provide huge baskets of
small, dry crackers, one for each
guest. If any were left over they
were distributed to the poor. As
1-—-1
Why Grow
By Josephine Lowman
“The minute I see an actress I
can always tell whether or not she
has had ballet training.” That is
what Robert (Buddy) Eson told me
not long ago on the Warner Bros.'
lot. Mr. Eson is assistant to Le Roy
Prinz, dance director at the huge
Warner Bros.’ studio in California.
Mr. Eson is dance coach for the
contract players there and is most
enthusiastic about his work because
he believes in it deeply. Listening
to him made me even more aware
of the training and practice back of
the poise, grace and carriage of the
stars.
Buddy feels that the basis of all
physical poise and grace of move
ment lies in the diaphragm. It is
certainly true that too many women
collapse in the middle and thus
throw their bodies completely out of
muscular control.
This director continued: "An
actress, or an attractive woman, for
that matter, must have good muscles.
She must have physical poise and
there should be a flow of movement.
This should come from the dia
phragm and it shows even when she
leans over a chair or touches the
wall with her fingers.
"A ballerina has superb control of
her muscles and movements at all
times. She is never off balance. She
doesn't hesitate here, waddle there,
nor does she indulge in choppy
movements. On the screen it is an
absolute essential that all motion
be a flowing, continuous gesture,
whether an actress is coming down
stairs, walking or sitting in a chair.”
Then Mr. Eson came nearer home.
He said: “Look at the way the aver
age woman sits down in a chair. She ■
walks toward it in an uncertain way,;
looks around and then flops into it. i
She is often too far away from the
chair or too close to it, therefore,
she either falls back and sits on her
spine or lands with a stiff back on
the edge of the chair. Her feet and
legs fail into awkward positions and
she begins fussing with her pocket
book or her hair or hat!”
/tt me ume ne was muting, i was
sitting down and I was almost afraid
to get up because I had become so
Imbued with the idea of a steady
flowing graceful movement that I did
not wish to disgrace "Why Grow
Old?” However, I remembered a
few rules, placed one foot In front
of the other, let my muscles do the
work and managed to get up with
out pushing with my hahds.
Mr. Eson gave these suggestions:
Before sitting down, you should feel j
the chair with the back of your leg.
If you are In doubt about what to
do with your hands, do nothing!'
Keep them quiet.
This is a suggestion for your hus
band! The habit, of pulling pants
legs up, after sitting, is a gesture
of inferiority.
It is true that humans fall into
unattractive poses. There is noth
ing lovelier than a beautifully poised
body in motion, AU of us could
stand a lot of practice!
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By Violet Faulkner
time went on these small crackers
grew into little sweet cakes or buns,
made of eggs, milk, currants and
spices. Instead of the bride pro
viding the cakes, the guests brought
them. They were all piled in a
huge mound on the table. The idea
was if the bride and groom could
successfully kiss each other over
this mound they were assured of
long life and prosperity.
A French chef, traveling through
England, is credited with making
the wedding cake as we know it to
day. He thought the mound of little
cakes was too difficult to keep in
place. So he conceived the idea of
putting icing over the pile of cakes
to hold it in shape.
Even our American Indians used
a bride's cake as part of their wed
ding ceremonies. In this case the
bride made the cake herself and
presented it to the prospective
bridegroom. It was made of corn
meal and was supposed to impress
him with her culinary ability.
For many years the dark fruit
cake was the authentic wedding
cake. However, along about 1920 a
white pound cake was introduced.
Now it seems to be a matter of
personal choice whether your cake
is light or dark. If you plan to have
tiny boxes of the cake for your
guests to take with them to ‘ dreem
on,” then the ingredients should be
such as will improve with age.
OLD-FASHIONED WEDDING
CAKE.
2'4 pounds raisins, cut in pieces.
®i pound citron, thinly sliced and
cut in strips.
14 pound candied cherries, sliced.
Vs pound candied pineapple, sliced.
V4 pound blanched almonds, shred
ded.
Vi pound pecans, chopped.
i 1 cup unsulphured molasses,
cup water.
M cup sifted, enriched flour.
1 cup butter or margarine.
1*4 cups sugar.
^4 square unsweetened chocolate,
melted.
6 eggs, unbeaten.
2 cups sifted, enriched flour.
t4 teaspoon soda.
1V4 teaspoons cinnamon.
lv; teaspoons nutmeg.
¥i teaspoon allspice.
H teaspoon cloves.
cup pineapple juice or brandy.
To freshmen and tenderize fruit
for the cake: Blend molasses and
water over low heat until mixture
reaches boiling point. Gradually stir
in fruit and nuts to coat each piece
with sirup: slowly cook until all
liquid is absorbed by fruit (about 5
minutes). Stir constantly. Place
fruit on large platter to cool com
pletely. Stir occasionally. Just be
fore adding fruit to cqke batter, mix
fruit with '/« cup flour.
To mix the cake: Sift together
all dry ingredients except sugar.
Cream together butter, melted cho
colate and sugar. Beat in 3 eggs, one
at a time. Stir in y2 cup dry in
gredients and beat in remaining 3
eggs. Alternately add remaining dry
ingredients and pineapple juice or
, brandy. Stir in freshened fruit. For
a two-tier cake, bake in two round,
loaf-cake pans, one measuring 8v;
; inches in diameter and 3 inches
deep, and the other 6 inches in
' diameter and 2\% inches deep. Line
bottoms and sides of pans with three
layers of heavy brown paper, well
greased. Bake large cake 3>i hours
in very slow oven (275 degrees F.),i
Bake small cake 2'k hours at the
same temperature. Turn out on
cake coolers; immediately remove
paper from cake. When cold, ice;
with decorative frosting. Makes 7% '
pounds. Will serve about 100 people.
Cook Book Potpourri
By Betty Miles
Whether the fare is caviar or
cabbage, Mrs. Ernest L. Andes of
Washington should have no trouble
supplying a tasty dish. She need
only turn to one of her 250 cook
books for the answer.
Her collection ranges chronolog
ically from the 1830s to the present
'day. In scope, it covers everything
I from the joy of cooking to the joy
| of camping.
"I was amazed.” declared Mrs.
Andes, “to learn that women didn't
know how to keep house and to cook
in the 1800s. I always thought they
learned it automatically as pan of
growing up.” So did we. But the
evidence is against this theory. ,
In the preface to her “Treatise
on Domestic Economy,” Miss Cath
erine Beecher tells us, around 1850,
that “the author of this work was
led to attempt it. by discovering, in
her extensive travels, the deplorable
sufferings of multitudes of young
wives and mothers, from the com
bined influence of poor health, poor
domestics, and a defective domestic
education.”
Miss Beecher went on to point out
that young girls, espe^ally in the
more wealthy classes, were not
trained for their profession, adding,
"they enter on their most arduous1
and sacred duties so inexperienced J
and uninformed . . . that probably!
there is not one chance in 10. that
young women of the present day!
will pass through the first years of
married life without such prostra
tion of health and spirits as makes j
life a burden to themselves . . . and
seriously Interrupts the confidencei
and happiness of married life.”
Miss Beecher and Harriet Beecher j
Stowe later were co-authors of “The
American Womans Home” <1869t,
which appears to have a 20th cen- j
tury approach. In "The Young!
Housekeeper” by Dr. Alcott, 1838. j
;the silent influence oi me House
keeper is pointed out. If you've been
! feeling particularly depressed by
[drudgery lately, you might feel en
couraged by his belief that the
housekeeper “is. in some respects, a
legislator, a counselor, a minister, a
missionary, a reformer and a physi
cian.” “Dignify your profession."
he explains.
"Mrs. Lincoln’s Boston Cook
Book” appeared in 1884. The author.
Mrs. D. A. Lincoln, taught in the
famous Boston Cooking School. The
data is presented in an orderly and
accurate manner (claimed unusual
for that day). The book is a prede
cessor of Fanny Farmer's cook book.
Mrs. Andes, incidentally, won the
modem Fanny Farmer “Boston
Cooking School Cook Book” in a
sandwich making contest. Her recipe
for a bun with sandwich filling won
first prize—her choice of a cook
book!
The old books fascinate Mrs.
Andes, and at times she finds the
recipes practical for use today. The
prices of the ingredients are equally .
fascinating. One cup of butter Is
quoted at 20 cents. And an egg cost
3 cents in those days.
In the 15 years she’s been col
lecting. Mrs. Andes has added
regional rebipes, wartime recipes and
innumerable small pamphlets deal
ing with specific subjects to her col
lection. The Pennsylvania Dutch.
New England and the West are-rep
resented. A “Gone With the Wind”
cook book- covers the culinary con
tributions from below the Mason
Dixon Line. The point of view of
Oscar of the Waldorf, George Rec
tor and the White House flavors her
cook book potpourri.
What's YOUR hobby? Call
Betty Miles, National 5000, Ex
tension 396—she’d like to hear
from you!
Interesting Dish
By the Chef
Now that we Americans have be
come salad addicts, favoring the
simple mixture of greens over and
above the elaborate concoctions of
an earlier era. we take our “let
tuces," as the English call It, very
much for granted. And yet, not so
long ago, during the war, there was
a period when lettuce of any kind
was not to be had in many markets
and, consequently, it became of
prime importance!
Lettuce, .as a matter of fact, has
been a favored food from the most
ancient times. The Jews served it
as an accompaniment to the Paschal
lamb. However, it is believed that
their variety was of a bitter na
ture—probably the “bitter herbs”
mentioned in Exodus and Numbers
in the Old Testament. These herbs
were probably a species of wild let
tuce, possibly one from which chic
ory or endive was developed.
The Greeks and Romans also
liked lettuce. Theophrastus re
marks that it was the favorite plant
of Adonis. It was considered so
valuable in those days that an an
cient philosopher is said to have
watered his lettuce with good wine.
However, lettuce was mostly cooked
then and it was centuries before
it was adopted as a raw food to
any great degree. This probably
was due to unsanitary cultivation
methods. The same situation holds
true in backward sections of some
countries today and travelers are
warned to eschew raw greens in any
form.
If you are unfamiliar with cooking
lettuce, here is one of my favorite
recipes—braised lettuce. It is de
licious with game and also with
iamb dishes.
Take 2 or 3 firm heads of let
tuce—I like the Boston type best,
but you can use the iceberg if you
prefer. Put the unopened heads in
cold salted water for a quarter of
an hour to encourage the evacuation
of any unwelcome guests. Pull off
any wdlted leaves and trim heads
into neat form. Wash heads well
and then plunge them into boiling
salted water to blanch them—about
10 minutes. Drain, pour cold water
over them and then press out all
moisture.
Sprinkle the heads with salt and
put them in a pan with enough
beef stock or bouillon to cover them,
adding H stick of butter, 14 a cup of
chopped onion, a few sprigs of
parsley and a bit of cayenne. Sim
mer slowly for two hours. Then re
move lettuce from the pan, thick
en the remaining liquid with a
little brown roux and pour over the
lettuce as a sauce.
This makes a “new" and inter
esting vegetable to add to your
culinary repertoire.
floor
Machines
Rented
SKPPIIfl told
Fr» ndrlrt at e>tlm*tM on
Tour floor work.
l#t« Mth St. N.W. RKppbtl* 107#
Frtto F*rkln«
From Our
SP0RTS elleff's
3 f""j P W*iKi«»»«" 4. 0 C
"Prospector" Slacks Suit
for Summer Vgcationing
k—Of course Jelleff’s has gifts for Dad! Toiletries, handker
ii}\}> sip QS chiefs, silk socks—the pleasant little luxuries and neces
\ / f I ^ ^ sifies tie loves having ypu choose for him!
Irish Linen Handkerchiefs
At this grand value you can
afford to choose a lot of them.
Have Dad's initial machine em
broidered. Hem-stitched hem—
standard imtiol assortment. 59c
*
Jelleff's—Handkerchiefs—Street Floor
4
Gold Stripe Silk Socks—
Full fashioned, with o lobe! that
means quality. If Dad's worn
them, he'll be quick to agree!
Cotton reinforced foot; block,
Cordovan, navy; sizes 10 to 12,
Pair, $1,65.
Jelleff's—Hoisery—Street Floor
Cool--ft's crecse-re
sistont, travel-worthy
Celanese rayon! #
Smart—it's fashioned
on slim, tailored lines,
its confrost bound!
Vivid—In glorious
summer colors — grey,
oquo, maize or white!
Sizes 12 to 18.
Jelleff's—Sports Shop—
Third Floor
A
Toiletries by Courtley—
instantly marked' for their twin
horsehead caps, their particular
appeal to men of discrimination.
Shove Bowl, $1.50
After Shove Lctior, $1.25
L Talcum Powder, $1
k Pint t«% tax
Jelteff'i—Toiletries—Street Floor
Toiletries by Charbert—
tangy scents, al! smartly battled
in simulated leather casings, to
please Dad this coming Sunday.
Of Thee I Sing Hair Lotion, $1 50
Of Thee I Sag Shaving-Lotion, $2.50
* Chorbert Talcum Powder, $1
Plus t0% tax
Jelleff's—Toiletriei—Street Floor

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