The Washington times. [volume], July 02, 1928, Page 11, Image 11

About The Washington times. [volume] (Washington [D.C.]) 1902-1939

Image provided by: Library of Congress, Washington, DC

                
.HOW TO CARVE LAMBROAST FOR YOUR TABLE
CHEESE BALLS
11 evpfuit cottag* cheess.
: 1-1 eupttti choppad nnt*.
% toaapoontttl paprika.
H cupful tomato catchup.
* 1 hunch watercraft*.
*• U cupful maponnalee.
1 H toaapaontula ealu
• The cottage cheese should be very
try and unsalted. Mix it with the
* catchup, gait, paprika, and chopped
* nuts. Chill thoroughly and form
a Into small balls. Place three or
• four balls on a bed of crisp water-
t crew and serve ioo-cold with the
» mayonnaise. Thia recipe will serve
J eight.
Irons Shirts in
f Five Minutes
Ironing-Day becomes »
“ironing-hour'’with the new
' Rainbow Automatic Ironer. * <
for you iron in one-third the k
time hand ironing takes,
aini ft?vnth Hsnl \ m » d « * nd
gfe KI
««rifi£ Th< sturdy electric motor K 10/4/1 1*
■ lower does all the work. You just KICCTrIC
* v sit comlortaHy and guide the
TT a- UT r~~ clochee. It’d ae easy as playing /VKKKx
*l- 1| AJWIt K an electric player piano.
* And the convenient Fin- » e
■■ gCt-tip Control Bar is as easy |t bring/ /
*35 Txrtss'E- 'T-’vßiSr
- how much time, energy and COm ffO/t MRhSBiBA/
The best housekeepers choose the money a Rainbow Automatic
G-E Cleaner because it does a Ironer saves, every woman ■wq «
thorough cleaning job in the would order one today. | Sc
pomMt w.y. Th«y choose
it because its price is low. And VlhONfcß'
they will take no other because
they know that the General Elec- F Free Demonstration 1 v«
trie gutrantee is thrir assur.net L C° nt, enirnl Paymtntt J rANC
of the best possible service. .
Jw’ l3Jß-1330 YORKAVi. kX MAIN 6800
Celebrate the Fourth with “Canada Dry”
and it is a celebration indeed
' ar Hi tOnSM
Some people will .ay, “The Fourth of July is ■■l iff jMMSWHB '■ 3W after-effect. It 1! so pure that leading medical
the birthday of our country. And he children fWgMR >U<« ; | »£ J®g authorit ie, frequently recommend it
think of it as “fireworks and picnics. The hard- Bm H 'IWB . .
working business man welcomes it as a short c is coolntss and good chetr in tvery gUit ]
vacation to the seashore, the mountains or the W al “Qdnada
country. |gSg||*WO z * hc ingredients in “Canada Dry” are blended
The holiday spirit of this jwous hc'.trate makes MF*y|Mk jl®« £ *“ ' XaCt P ro Portio - Ev«riast>ng watchfulness
»7 welcome days ‘ FA X ‘ 8 kept at all ‘ imeS W ,Murt *" thiS t ll^er * le
a. *Jfrd* "W : V--W WyW.y |Rf l never varies in that proportion. Its uniformity
les, it is all of these things. But add together p and purity are matters of hourly examination,
all of these interests and it really turns out to be Thus, you can readily see why this fine bever-
a day of joy ... of good cheer .. . fun .. . laugh- oO *Z C is a real ale. Why it is of such high
ter . . . holiday spirit. That is the best way to quality. Why it is so pure. Why it is really a
think of the birthday of our country. J®®’ beverage and not a mixture of this and that No
And on such a day as this, to celebrate with >. wonder it goes well with food, as a wine would*
“Canada Dry ’ becomes a merry celebration in- No wonder you can use it in cooking, as a sherry,
deed. For here is a beverage which matches in m~. wiiipMMn,
Ue h..kki; n „ fk- < t * * I * Order TJry m the Hostess Tackage
its bubbling crystal depths the joy in <ex7 mMWoUK# at tM ciwnwt cr ? f ' r l *
everyone’s heart. es twe/ve bott/es
Where are you going to spend the @3' - g O} orc j er j t f or t fo e F ourt h. Order it in the
Fourth? ... to the mountains ... to yj® Hostess Package, a convenient carton of 12 bot*
the seashore .*. perhaps a motor trip subtle, gingery taste quenches your thirst. Its “Canada Dry” is a real ginger from ties. You'll find the Hostess Package very handy
.. . perhaps a picnic .. . perhaps you smoothness and mellowness make it a splendid the finest quality of Jamaica ginger and other when unexpected guests arrive. Thin, serve
are entertaining friends at home or at ~ drink to serve with summer foods. And its rare, absolutely pure ingredients. It does not con- them “Canada Dry.” And aS they drink, remem-
theclub. This fine old ginger ale fits in. dry tingle as you sip it from a tall, cold, beady tain capsicum (red pepper). Therefore, it does ber that here is a ginger ale appropriate for this
It is cooling. It is refreshing. Its &l ass what good cheer that is! hot bite the tongue or produce an unpleasant day of joy and laughter.
■3 CANADA DRY” @
)l The Champagne of QtngerzAles
Extract imported from Canada and bottled in the If. S. A. by Itibstt tilts pit
Canada Dry Ginger Ale, Incorporated, 25 K'. hlrd St., Ne<w York, N. Ti itnitatioOS»
• K2I /« Canada, J. f. McLaughlin Limited, fjtabltthfd 1190.
LUNCHEON RICE
1 cupful rice
2 cupful* milk
2 teftftponnfulft mftrgfcrln*
1U teaepoohfulft suit
4 t«aftpo*»nfuls hurlsy f.our
i «ts*
% ttftftpnonful cft.vftnn* pupp-r
Cook rice in boiling, Halted water
until tender; drain and pour cold
water through it. Add flour, salt
and cayenne to the eggs and beat
until smooth. Heat milk And but
ter and pour ov.er the egg mixture.
Cook in a double-boiler till slightly
thickened. Pour over boiled rics
and serve.
THE WASHINGTON TIMES
SEIIEHAL THINGS ESSENTIAL
FOB SUCCESS IT THISTASK
There wi.s an old Haying among the French, that it was as
disgraceful for a host to be ignorant of good carving as it
was t.o have a fine library and not know how to read. The
art of carving is a most use
ful and graceful accomplishment
and one which should form a part
of the education of every man ano
woman. > . i .
The first essential to successful
carving is a knife of good steal
which is thin and sharp. Sharpen
vour knife well before carving.
Alwavs use a carving fork with A
guard, which should be up while
carving. . .....
The carver's seat should be high
enough to bring the elbows on a
line with the table, and not below
it. with ample room for moving
the arms. The hostess should see
that the cut of meat is placed on
a. platter large enough to allow the
joint to ,be carved without any
danger of soiling the cloth. The
meat should not be garnished
with anything that Will interfere
with the work of the carver. Par
sley or watercress may be laid
aside by the carver, and will not
prove objectionable.
In carving a roast leg of lamb,
place the roast on a large platter
with the rounding side up and the
small round bone tn the left the
carver. Press the carving fork
down into the meat near the
knuckle, above the end of the
round bone on the left. Hold the
fork With the left hand. Begin
At the top of the central portion
of the roast and cut thin parallel
slices down to the bone across the
grain. Then Blip the khlfa under
the slices and loosen them.
In ordering a crown roast Os
lamb, the ribs of which It is made
Up are cut apart at' the backbone
by the butcher. This renders it a
roast most easily carved. To carve,
insert the fork With the left hand,
aS illustrated, and Inserting the
knife between the ribs, complete
cutting them apart. A rib is a
portion. Serve with it some of the
vegetables with which the crown
'roast lamb is filled.
Proper Cutting
In ordering a loin of lamb from
the butcher be Bure that he cut*
the backbone of the loin apart at
each rib. Arrange the Join on the
platter with the WAlbbroWfted skin
uppermost. Beginning at the top
of the loin finish cutting apart
each rib. Serve a rib as a por
tion. .
To carve a saddle of lamb make
a cut the whole length of the
backbone close to it. insert the
fork at the opening with the left
hand, and with the right, cut thin
slices parallel to the backbone the
entire length of the saddle, making
the slices one-half to three-quar
ters of an inch apart. Then cut
the slices in half, and free the
meat from the bone by slipping the
knife under and cutting the pieces
from the bone.
TA« National Daily
BuyFoodinßig
Packages
To Save
The small quantity of food bought
at any one time &y consumers has
been found by Department of Agri
culture marketing experts to be an
important factor in present-day cost
of distributed food in our cities.
Time .Was when housekeepers
bought their fruits and vegetables
in bushels, barrels and other cor
respondingly large packages, Lack
of storage space rft many present*
day homes, howevM*, limits pur
chased to the immediate needs of
one or two meals.
Carloads of., products ara now
broken up Into smaller lots by
wholesalers for the jobbers; tne
jobbers, in turn, break the pack
ages Into still smaller lots for re
tell shops, the retail shops
further subdivide these small lots
for their customers, who buy In still
smaller quantities.
All this entails service which M
paid for ultimately bv the con
sumer and is one important factor
in the high cost of living today.
Buying in very small packages
also Increases total food costs. Good
Housekeeping institute roet.riy
rhade a study of the cost of the
smali-sfxe package as compared with
those of larger sine and found that
If the larger could be used to ad
vantage, it waa a much more eco
nomical purchase, ,; . . - ■
CAINS
"EnJ* th* Qu*it
r f*r th* &*•?* •“*\
MAYONNAISE]
Summertime i« salad I
time—and one sure way
of improving the taste ■ ~.
of any salad is * liberal V sgg_
use of CAIN’S —the
finest mayonnaise money f flh /
ran buy. J I
AT YOUR GROCERS J
MMWiI
MON GAY, JULY «, 1028
Quaker Oats Follows
Flag to Darkest India
India is ths land of fascinating
contrasts, according to ths Rev.
James HL Potter. New Hampshire
missionary, recently returned from
India. And most of the contrasts
are due to the products of treat
American industries.
“you may to along the streets
and see temples built, in the tenth
eleventh and twelfth centuries,*
says Rev. Potter. “And, comint out
of the temple, you may be run over
in the street by an automobile. You
may see kerosene imported by the
Standard Oil Company of New
York. You will Sea Singer sewing
machines busy upon garment* in the
shops. And find Quaker Oats
Alaska salmon and patent breakfaei
food upon the shelves of the stores?
For
Peanut Butter
"TAet frith-routed fltvor’
-OILY* TASTE
A few drops of molasses given
after a doso of cod liver oil will en-
■"<•?& : - f
F
I’ll malt
against ’em all . . .
Whenever a customer whole trade 1
don’jt want to lose asks me which is the /
best malt to buy, I say: ’’Budweiser.”
Os course, 1 can’t give anjr premiums /
with Bud or any can* £ne for a few label*. /
There’* too much real quality tn th* prod- j
net for that. BUT... ’
jbvery can tnatjgoes our or my store maices
a real friend for me r < and friends come
back to buy again.
Malt aMt a JMtM
/bwr to »
ANHEUSER-BUSCH, St. ZosU
AnheussT'Busch Branch
rw.Mtat.rt ’ WMbiMtauixe.
Budweiscf
Real Quality Malt Syrup
Mk>n
and oillnsss
aMbd virtue of bein *" rich in nil.
dum and Iron. ; <
11