Evening Star Newspaper, April 6, 1926, Page 37

h WOMAN'S PAGE. Making the Most of Your Looks BY DOROTHY STOTE. WHEN WE GO SHOPPING BY MRS. HARLAND H. ALLEN. Rugs by Hook. Not Crook. Somewhere home there is spot which can be beautified as well as Yebved by a hooked rug. Unfor- tunately hooked rugs aren’t as com mon as dishpans. nor are they ver: Inexpensive ‘o acquive. Hooked rug are reljes of our early colonial days when there was no carpet manufac turere. and hooked r rag rugs and crocheted rugs the only flaor coverings one could find. we all agree that' few rugs have Erealer beauty than the hooked ones Some old hooked rugs you will see are vellowed with their while others are wonderfully chief reason for the brill of these ruzs is that they have been carefully guarded, und seldom exposed 1o light. Gene which have faded have the beautiful mellow tones which are most sought after. and most highly valued You can tell the quality of 0ld hooked rug by simply fee it Tt has a_soft velvety pile. and it has A smooth surface. th to much tréading. ‘Hooked ru are to be found chiefly in conventional desizn: of flowers. symbols, mottoes and in itials. Little “welcoma™ n € and were favorjtes for horder adds 1o ihe hopked. ruz. snd the have a black bord trasting color or hest rezs. will be found to have part of the desizn outlined in blac Wool es the best mat in vour were illiant. fine nks Yet | The | ney of some | Iy, the hooked rugs | FOOD ANBP HEALTH BY WINIFRED STUART GIBBS. Food Speciallst. It is not alone the children who re- | quire training to observe. We grown- | ups are often sadly deficient in this attribute, and not the least of our losses is that of missing helpful diet information. Next time we go into a restaurant |and find little cards and pamphlets |on the subject of the foods served, why not investigate their contents? Even if the information as set forth in these particular bits of literature is not quite what we ourselves re- {auire, the chances are that, if read ntelligently, these booklets will set {us thinking ‘about the very food ques itions in which our interest is most keen i rhaps one little book opens with ithe statement of what constitutes a | balanced diet. Are we absolutely cer tain that we know just what factor {must_be reckoned w~ith in balancing | our diet? At all events, let us scan the suggestions given, store away in our minds facts that will help us: make mental note of points suggested on which we realize that we must | make further inquir | Pamphlets similar to the one de- | scribed usually set forth the food | vatue of a portion of each dish served at the restaurant in question. Now, none of us wishes to burden himself while at luncheon with making la- | horious calculations about the food he orders. A little previous self-training, however. will make it quite easy to glance down the columns of food names and food-value figures, estimat- ing quickly what we shall order and an invitation the e party to which Margaret was invited, and Margaret helped her buy her dance frock. You know Esther has a too large bust in proportion to the rest of her figure. But trust Margaret to think of everything. | They bought Esther a dress with a plain top and full skirt. If she had selected one of those straight beaded tunic dresses, her figure would have appeared at its ver 4 Yours for making the best things. LETITIA. to few suggestions te the total calories in order, by all mq that the number of calori ures of energy furnished by 3 meal simply indicate one of the sev eral elements that go to make a sensi ble meal or series of menl The next suggestion is that you ask vourself how the calories are dis tributed. In other words, one should not attempt to get all his energ one or two foods. Such a p would mean that he would be over- loading the stomach and causing in- were | digestion. A good general plan for , | distributing the calories is to have ap- proximately one-tenth of the amount of food eaten in the form of body | building foods, such as meat or eggs or fish: three-tenths fat, such as of meat or cream or hutter: and s tenths carbohydrate, or cereals and | we (Covyrizht. 1 |our zreat-gre obliged to | we find m: t-zrandmothers what they had, and s of cotton and silk, or {of all three textiles in combination. Dyed cotton has the quality’of mel. { lowing beautifully. When the rug is made of wool it will bave a better | pile if its maker were wise enough to let the raw edges show . | Hooked rugs come in all shapes and sizes, though there are few hooked ugs larger than 21, feet by.5 feet The most common size is about 2 by feet. In colonial homes hooked were often used only for show poses. When visitors rang the | door-bell they were hastily placed on | | the floor. Often. too. they were used on their wrong side for “every day” in order to save wear on their sur- | taces. Hooked Glancing again at our little pam phlet furnished by many restaurants, we may find that the table of vege tables will offer several good lessons. | We shall see, for example, that a | portion of baked beans furnishes 200 calories of energy or eam” to keep | the body going. while green kale gives | only 85. Does. thix mean that it is correct to sa Beans are better food | e or pther green: By no means! Beans give more energy, it {is true. but the greens offer iron, phosphorus and lime, three of the | most_important mineral salts. Beans are essentially body builders, while greens are body regulators. We should think a builder very | foolish w d that because he had @ thing of real beauty. Other places, |put in a good furnace he need at which yon may place your rug to not bother about the heating system ivantage, are before the fireplace or fas a whole! The good furnace would |in_vour front hall | be of little use if it were not pro- ' | In buying a hooked rux, cho vided with the means for keeping it rug on its own appar mer and | regulated! ! not on account of its antiquity. There | This is just one illustration of how | rugs may be bolght not only to decorate floors. They are | used in many homes as wall cover- | ings. The smaller ones with mottoes are even attractively framed If you have a chest which looks bare, a colot ful hooked ruz will transform this into e the | are very desirable modern hooked | not to compare foods. ruzs which are priced their real value. Age in a rug be worth something 1o but- you're crdinarily buying the rug to nse, and | it will zive more “lasting™ satisfaction | Lif it isn't all worn out to start with. may MOTHERS AND THEIR CHILDREN. MENU FOR A DAY. ;+ BREAFAST Stetwed Prunes and Figs. Oatmeal With Cream. Scrambled Esgs With Rice. rast. Orange Marmalade. Coffee LUNCHEON Codfish Soup. Graham Br 1 Boiled Cu: skes (pokies. Tea, D1 Cream of Spinach Soup. Hamburger Sieak Daked Potatoes Creamed Cauliflower Romaine Salad. French Dre: Banana Puddinz. Coffee. WITH RICH Beat one ezz until lisht, add one-half cup milk, little salt and sprinkle of paprika. Put into small saucepan over hot water: stir until it begins to thicken; add little batter and mix: allow il to stand few minutes until set. Put one cup hot rice in hot plate, season with salt and spread evenly: then put e ton rnish with pa sprigs, cover with warm and serve at once. CODpEI One-half parsley <H turnip, roois leaves if not hree onions. Slice all these and boil until dene in two quarts water, then add one cup shredded codfish and boil little longer. Take one cup milk, one egg, one tablespoon flour. Beat this well together and add to above. Let thicken and then season with little ginger and pepper. By cooking fresh fish until it can he removed from bones you can make same as codfish soup. only add little salt and butter size of e BANANA PUDDING. TWo bananas. four ounces sugar. four ounces flour, one ounce butter, one-half zill milk, three Cream butter and sugar well, beat in yolks of eggs separately, stir in flour and add milk. then add bananas, thinly sliced. whip whites of eggs to Stff froth. add them lightly. Pour this into well buttered dish and steam or bake one.and one- half honrs, Serve with any Kind of sa ne (or London recently saw that America had 49 symphony nrchestras that this country had a right to claim it is one of the leading musical nations of the world. Famous Beauties and Society Leaders the World over secure that bewitching, attractiv touch to their y complexion Made in White - Plesh - Rachel Tn use over %5 years Bond 10e. for Trial Sive Ford. 7. Hopking & 3o admitted when it ! Post: S ises. ‘Bistorp of Bour Name, S “BY PHI FRANCIS NOWLANE OCOSTIGAN RACIAL ORIGIN—Irish. SOURCE—A given name. Here is an Irish family name which | presents a peculiar development “if one respect g ally famity: 1its a all Trish origin D < elic designation of tHiS{ organizatin was “Clann Ostagain. But. unlike other family names, a.{ remnant of this word “Clann" has been | left in the process of changing the name into English form. which ac- |counts for its being Costizan instead of some such form s “O’Hostigan™ or | | “Ostigan. = | The Clann Ostagain took its namey | from the given name of its founder; a | chieftain named “Ostagan.” who lived, | as nearly as can be estimated. in the middle of the fourteenth century. The true ( ©ne-Mothe | ¥ My little son, who s not vet old | enough 1o go 1o’ school, remarked one | day when I brought in the mail, | “Why doesn't the mail man ever This clan was an offshoot of the | bring me anythin This gave me lapatricks, who me later to{an jdea, and now quite occasionally nown as ‘the Fitzpatricks of 1 slip a bright card or an envelope . and this clan in turn came | containing some pretty cutouts into nciently from the Falyl | the mail hox and bring it in along ith my letters. He doesn’t expect | oftener than once or lwu‘e} week, but it brizhtens up his day w lot and is easy to do. Okra Salad. Boil ahout twa dozen pods of okra | lin salted watér until they are tender | and then drop them in cold water for | {half an Hour. Drain them dry and | put them on lettuce leaves with one | { tablespoonful of chopped green pepper | |and one tablespoonful of finely chop- {ped onion. Serve with a boiled salad | dressing | more | O'Connor | Lemon Pudding. Spread two slices of dry bread with butter and put into a shallow huttered pudding dish. Cover with one cupful | of milk and let stand for 24 minutes. | Add the beaten volks of two eggs, a pinch of salt, a small cupful of sugar, and the grated rind and juice of one lemon, pourinz it over the bread. Bake in a good oven for 20 minutes, and when slightiy cool add the beaten whites with a little powdered sugar and brown. Tomato Bisque. Put three pints of milk into a dou- ble boiler, strain one can of tomatoes and put one scant teaspoonful of soda into the tomatoes. Save out one-half a cupful of milk and dissolve in it one heaping tableipoonful of flour, salt the flour, and cook the milk and flour. Add the tomatoes, butter the size of an_egg, and salt and_pepper. Freshness Why risk it by a single careless wearing of your 1 dress? d Put in suitable Kleinert's SHiELDS at once — they s‘lifle a"d protect your ‘frock at its More Shine most vulnerable spot, the armhole. There are weights, shapes and sizes for every cos- tume and every occasion —be sure they are plinly Drees Shi l-kmymx- dresees free from odor THE EVENING lat STAR, WASHINGTON, D. lOur Children— By Angelo Patri The Poky Child. What is to be done with the poky child? He sits on the edge of the bed thinking iong, leng thoughts with a stocking dangling from one toe. Some one shoutsat him and he drags that one on and lets the other dangle in its turn. Another shout and a sen- tence or two hurled in his direction puts the second stocking on. Bit by bit, button by button, and string by string. he gets Into his underclothing. Now he goes to the bathroom and there he ix lost until a rescue par sets out and brings him back, scrubbed. red about the ears, teary about the eyes, and cloudy as to dis- position. What is to be done? Most of these poky ones have a little sense of rhythm. It helps them if you pull the covers off, start the phonograph on a lively dance and say, “Step along now and see if you can’ have everything on before the thing stops.” ~The rhythm carries some of them along. Others do_better with the alarm clock plan. Once awake, the child is II Parking With Peggy ' ““Some people who har the dinner table certainly up’ on a davenport.” ufr’ eat it "HONESTLY NOW— told that the bell is going to ring in 15 or 20 mintes; according to his speed be it unto him. The alarm fs set and he tries to beat the bell. Mark |every successful morning with a gleaming star. Ignore the others When he has a goodly show of stars reward him. Encourage him, keep calling to him, help him. He would not be slow if he could hélp it. This is very annoying 1o those who have to do.the driving, but it will have to be done. It takes a long period of training to overcome this handicap. Tt is not done in a week or a month. But music and songs and alarm clocks and cheerful words win in_the end This kind of child needs dancing lessons. The rhythm he needs is the sort given by the newer dancing schools—a. sort of interpretative mo- tion that grows out of the rhythm of the music. People who are not rhythmic naturally need this sort of instruction. It relaxes their tense nerves and muscles, gives tone to the whole body, lifts the child’s mood so that he feels like a freed and floating spirit, above the troubles and diffi- culties that hamper him. In this spirit he moves easily and sweetly to his task, whatever that may be. Rhythm s important to conscious ness. A day that rises and falls in time to a well ordered plan is a rhythmic day. a delightful day. If the tasks come gradually, each in its timely and ordered place working to | the climax and then gradually taper. | ing down to quiet, it will be a most | effective day. | Most of u< like to have a series of | climaxes to our days. We like the | thrill of them and pile them on | thythm is not in such days. Tension |and temper and distress, unpleasant ness and dep sion a their just due. If you can do no better, stop when vou feel the rush of energy crowding you and sing s gentle song of placid memory—"Flow Gently, Sweet | Afton.” will do nicely Anything to | tune into rhythm Mr. Patri will give personal attention to auiries from parents or school teachers on'the - ca development o1 childre | Weite ‘nim 01" thix Daper. inclos 1 cavelape for repiy ht Spare Ribs and Cabbage. Boil three pounds of s |31 hours slowly. putting | water. At the end of 2 | one-halt phage cut Add slow not to stop ing. Serve on a platter with e around the ribs inte > hours add into sections. he hoil C.. TUESDAY, APRIL But | e ribs for | tepid | bhage | 6, 1926. ‘What Do You Know About It? Daily Science Six. 1. What the hardest gems? 2. What is the hardest of the chemical elements? 3. What is the softest of com- mon metals? 4. What is the “lead"” of lead pencils made of? . Will a pin scratch glass? Will sand scratch glass? 6. Is platinum harder silve Answers to these questions in tomorrow’s Star. of is than Gold Leaf. The reason that gold is so valuable is not only on account of its relative rarity, but because it will not rust or easily tarnish. However, pure gold is very soft and will readily wear away. No modern gold coin is made of pure | gold disappear from handling Pure gold is so soft, in fact, | that a small quantity may be beaten out into an immensely broad and in- | credibly thin sheet. The lettering on | business windows is generally made of | this gold leaf, o thin that it may be {lifted like liquid paint with a fine | {brush and painted on the glass. 1If | | squeezed between the fingers goldleaf | | will disappear into invisible dust, and | |If held absolutely edgewise to the line of vision it is so thin that it is in- | | visible even at close range. | | as it would s Now what do you know about that? | Answers to Yesterday's Questions. 1. The longest bridge over a single | | sfream is the pier viaduct over the Tay in Scotland, 10,500 feet, or nearly miles long The longest highwayv bridge in America (not counting the approaches) |is the suspension bridge over the | Delaware at Philadelphia, having a channel span of 1,750 feet. 3. The longest raflroad bridge in | America (not counting the continuous series of bridges to Key West) is the New York Central's Castleton cut-off, | 1 mile long, over the Hudson near | Albany. | 4. Niagara Suspension Bridge is 245 | above the water | The Michigan Boulevard Link idge in Chicago bears the heaviest traffic in America 6. The marble Venetian | known as the Rialto was designed by the great engineer and artist Michel angelo bridge | (Conyrizht, 1926.) | stor FEATURES. PARLORS BY FLORENCE DAVIES. at | cold and Parlors! them—funny, rooms, used How we stilted, Jaughed clammy, only for weddings funerals. So all_but the rich and great, who can afford formal drawing rooms, have done ay with them. | Tt is, of course, an economic, mat ter; we have no choice. Ground rents | and building costs are too high even in our smaller towns and cities to af ford so many square feet of house | which lies idle four-fifths of the time. | But now that the old parlor is | gone—lace curtains, horsehair sofa, | wax flowers and all—we must admit | that we have lost something.’ For years we've heen saving the loss of the riddance. But it | old-fashioned parlor gave a touch of | aloofness, a place that was a little apart, always in order, and fquiet, and a little outside the routine of life. ‘Only the very old-fashioned ffln-‘ atical people kept it really damp and | dark and chilly That w all in | books. Most of our parents and | grandparents used it sanely, and in | that way it w good place to go. | Here was a » apart, a picture | hat was alw; a touch of | “other eountry” right in own household. One cannot eat and sleep and wash | dishes and take off muddy boots in a | picture. The modern living room is | that a good place. The | onr [n)hrn sensible, doubtle: | need to get a’ | wa but all of ns ay from the common ce in mind and body now and then. The argument is in vain. The old- hioned parlor, cool, remote, restful, | is gone for good. But, just the same, I build my house I shall make e a little bigger and butld as well as a back par- when e e front parior When things get a bit too thick, when everything seems commonplacé and ordinary, when we get tired of clutter and countl things to do, there will be the parlor to enten It d be like a trip to another coun- et Cake Filling. Boil three eupfuls of powdered 1 of a cuptul of water until # spins a thread. Stir the hoiling sirup into four whole eggs beaten together. Mix with two cupfuls of chopped raisins and two cupfuls of chopped bianched almonds Flavor with v » mnd spread hetween the layers. Fina'ly make a white frosting and spread over the whole cake. Half of this recipe make enough for one fair-sized cake, sugar three-fourth Matterhorn Wastes Away. The Matterhorn, the famous moun Switzerl oOn ing weather, hundreds of tons of fine dirt, e and rocks siide down mountainside. On some ocea thousands of tons of dirt slide in a ¢ Grocers Endorse “SALADA" TEA As 1007, Quality and Flavor U328 You and your family will get hearty enjoyment out of the rich, satisfying flavor of the finely textured slices what do you know about the quality of the bread you buy? UPPOSE you were asked to say just what ingredients go into the bread you buy—what would you say? Could you tell what quality of flour had been used, what grade and brand of shortening, what kind of milk, sugar, salt, yeast? In the old days when women baked their own bread and when they themselves selected all the ingredients that were not grown right on the home place, every housewife could pride herself on being a judge of bread. But now, when the whole business of bread- making has been taken out of her hands, how can a hoysewife be sure that the bread she gives to her family measures up, in every respect, to the same high standards set by her grandmother? She can apply just one test—the same test that she applies to practically every- thing else that she buys for the home. She can make sure that the qualityof her bread is guaranteed by a reliable brand name. ThonalnfthiC:nBamu On the wrapper of every loaf of Rice’s bread, you will find the seal of the City Baking Institute. This scal is your guarantee of quality in bread. It means that the loaf on whose wrapper it appears has been submitted to a series of rigid perts and marked 1009, in quality tests by skilled ex- of ingredients; per- fection of mixing, raising and baking. Here is bread whose goodness is guaranteed If you have never before tried Rice's hréad, your housewifely eye will be delighted with the big, beauti- fully browned, perfectly baked loav ves. And you and all vour family will get hearty enjoyment out of the rich, satisfying flavor of the delicate, finely textured slices. You can always get it fresh t 00 — whether you market in the morning or afternoon. For Rice’s bread is baked twice every day, and rushed to your grocer's. Im-n‘-rm 1 your guarantee of fine quality in bread Copyrisht, 1925, by The ity Baking Company