Evening Star Newspaper, September 13, 1927, Page 30

Value in Sartorial Mistakes BY MARY It's a great general who can turn defeat into victory, and a really clever dressmaker who can turn a &lip of the scissors or a mismeasure- ment of material into a new fashion. Of course, no one can ever Know Just how many devices of fashion THIS NEW TYPE BY A ORI(‘I TOO SMALL. THE OF THRE . BROWN AND rtorial mis- chieves a have been due to these s takes. If a dressmaker new angement of d . a new cut of ill, she naturally isn't going to advertise the wct that she came upon it quite by sccident, and doubtless she speedily forgets this seemingly unimportant detail. The charming effect of short sleeves may’ originally have been discovered MARSHALL. by some dressmaker who cut a sleeve too short by accident, or who tried a sleeve on sans the long cuff and then decided that it looked very pretty as it was. A new frock from Paris that I saw | the other day really logked as though it had resuited from a decided mis- measurement. The sketch shows you how the skirt was arranged. It really does look as if it had been made much too small at the waist and hips to start with and had then been finished in the way you see just for the fun of making something quite different. New colors—or rather new shades— 1 am told frequently, result from “mistakes” in the dyeing. The im- portant thing after the new shade has been produced is to go back and de- liberately make the same mistake over again. It is all very well for. experts to make mistakes, for with them they may be turned to account. But with the beginner or amateur a better plan is to work with a pattern and to work slowly. And speaking of patterns— would you like the pattern or rather diagram of a charming neglige. It is copied from a neglige In the ward- robe of a well known actress we know—and if you will send me a stamped, self-addressed envelope I will gladly send you the diagram sketch and working directions. The same pattern m: be used for making a mple little evening wrap or a house coat to wear over your frock on chill evenings at home. I DAILY DIET RECIPE Poached Eggs in Milk. Eggs, 4. Toast, 4 slices. Milk, ‘1 cup. Salt, 1§ teaspoon. Butter, 4 teaspoons. SERVES FOUR PORTIONS. Place the milk and salt in a deep frying pan. Heat the milk, but do not let it boil. Drop the eggs in gently from a saucer or use an egg poacher in which to cook them. With a tablespoon dip the hot milk over the tops of the eggs. Have toast gen- erously buttered, reserving a dot of butter to place over eacli egg at time of serving. Place each delicately poached egg on a piece of toast and serve at onc The hot milk can be served in a cream pitcher and poured over toast at time of eating if de- sired. DIET NOTE. Recipe is a protein dish containing lime and iron in the eggs and milk, fat in the butter and starch in the toast. Good for children and invalids. The Daily Cross-Word Puzzle (Copyright, 1927.) T SONNYSAYINGS BY FANNY Y. CORY. T'se goin' to start to kindergarter today, the teacher ast my muvver could 1! Her say I'se berry inelegant fer my age. (Covyright SUMMERTIME BY D. C. 1927 PEATTIE. Wintergreen, The first time I ever found the wintergreen berry in the District was recently on a walk among dry, un- promising woods spreading a thin shade over poor ofl. There, growing with azalea, blueberry and huckle- burry, was the little plant I have known better in more northern places. And I was glad to see again an old friend, tiny though it was. With its evergreen, shining leaves it creeps along the ground very much in the fashion of its close cousin the trailing arbutus, though it is rather a prettier plant, and Is free of those dead or dy- ing leaves that one finds so often on the mayflower. Teaberry and checkerber also, but checkerberry is a name giv- en to another plant, too. Teaberry is better, since the aroma is not unlike that of fresh tea in a canister. More precisely, though, it is just plain win- tergreen odor, but not sto commercial ofl of winter rather more delicate, reminding one of that sweet, delicious fragrance of the inner bark of birch. The flowers are tiny white bells that nod from the axils of the leay the berry is bright scarlet and with the leaves the beloved aroma. Botanically the name Gaultheria com- memorates an old fellow who would certainly not be famous otherwise— Hugues Gauthier, the naturalist and court physician at Quebec two hundred years ago. HEWF a8 " I.. . HI . South American city. . Make a hole. Food fish. Ourselves. Railroad (abbr.). . Anger. . The ermine. . Japanese gateway. Small building. . Egg-shaped. 5. Convex moldings. Beverage. Decay. Mother, 505 (Roman). Answer to Yesterday’s Puzzle. Part of Africa. Skill, Makes a_mistake. . Organ of hearing. Distribute. . Whirlwind off the Farve Islands. . Famous painter, Hebrew month. . Scuttle. . Help. Street (abbr.). Scoop out. Flambeau. Stressed syllable. Monotonous drumminz “ompass point. agment. . Not in. Father. . Cavern. Conjunction. Ripped. Wing. Damsel. . Fabled bird. . Linstein's theory. Down. and near Africa. t Furnish refreshments. Like. Require Scotch name. Divination by numbers. Piece of wood, “Codfish Loaf” made with INE a buttered mold with spaghetti about one inch thick. Season with salt, pepper and dots of butter. Cover with the con- tents of one can of codfish cakes, broken up with a fork. Finish with alayer of spaghetti and seasonings. Bprinkle with bread crumbs and bake 30 to 40 minutes in hot oven. ‘Garnish with strips of green pep- per and serve with this sauce: Melt 34 cup butter and stir in 2 table- wpoons flour until smooth. Add % cup milk, stirring until the sauce boils, then 2dd ‘yolks of two egas, well beaten, 1 tablespocn leman juice, Y tesspoon Depper, 45 teaspoon salt end a dash of peprika. Recipe by M. Holland JPROBABLY rou have ariginal recipes too. We will be glad to bear from “Gortor’s Deep Sea Recipes™ Pree ‘Gorton-Pew Plsheries Co., Led. | | and cooked Spaghetti l Liebman Bros. Exclusive Distributors ‘Washington, D. C. Gloncestez, Mass. ] The Better . Catnip. I never heard of a cat that planted catnip, but if cats did this thing they could not choose better places for themselvés than the spots in which catnip seems to grow. Around Washington, at least, I see it in bloom these days almost invari- ably near barns. Biologically this means either that the seed of catnip gets mixed with seeds of farm crops— which is unlikely, as the seeds are not apt to be mistaken for any cereals I know of—or else that the rich nature of the soil near barns, and it is usual- 1y highly fertilized, gives to the catnip the needed conditions of growth and life. And what self-respecting Virginia of Maryland barn lacks its cat? One does not often, though, catch the barn cat unaware; he is generally a wild thing, skulking to the beams before you can see him. And above all, one rarely catches a cat rolling in catnip. I did once, though, on a moonlight night when Grimalkin thought him- self unobserved. He rubbed his ears in it; he rolled on his back in it and danced on it, though I did not see him eat any of it. ‘What is there about the catnip that affects the feline race so wierdly? One does not know, though I throw out the suggestion to people unable to find something to write a doctor's thesis about. Of this only I am cer- tain, that being a mint, the catnip has the strange pungent oils that all that lovely family possesses. After all, absinthe is derived from an extremely homely, wild weed of Europe. Why should not Puss get his unholy stimulation out of the heady aroma of this little barnyard weed? A wonderful family, the mints, rich in storied plants like marjoram and basil, peppermint and savory, thyme, sage and lavender. Pralines. Make a sirup out of three cupfuls of sugar and two cupfuls of cream. Caramelize one cupful of sugar by melting it in an iron pan and stirring constantly with the back of a spoon. Into it pour all the sirup at one time, stirring constantly and rapidly. Add one teaspoonful of salt. Boil the mix- ture to the soft-ball stage without sirring. Pour ino a flat pan and cool. Beat to a creamy consistency and add three cupfuls of pecan nut meats. Form into flat, round cakes about three inches in diameter on a waxed paper. This amount makes about 20 cakes. During the creaming process the nuts must be added before the mixture shows signs of harden- ing so that they will be well mixed. As this candy is to be in the form of round cakes and not in a mass, one must work quickly to keep the candy from hardening before the ‘.akel are placed on the waxed paper? DOROTHY DIX’S LETTER BOX Problem of Lazy 16-Year-Old—How Shall Hus- band and Wife Divide Income?—Prospective Bride Finds Question Is Puzzling. EAR MISS DIX: T have a daughter, an only child. She is healthy and capable and intelligent. We had planned to have her go through college and to make a teacher out of her, but she will not study. Just enough to get by. She has a great talent for the piano, but, after spending a lot of money on having her taught, I got tired of fighting with her about practicing, and gave it up. She does not like anything that takes effort. I could excuse dullness, but I despise laziness. What shall we do with her? K. Answer: T think most girls of 16 are exactly Occaslonally there is one at that age who has some very great and especial talent, or who through circumstances has been developed into a premature womanhood. who has some definite ambition and plan in life and who is trying to make the best of her opportunities. like your daughter. But most girls of 16 who have been brought up in a family where they are comfortably well off and who have had no responsibilities are just like your daughter. They have no real desire for an education, but just go to school because their parents compel them to. Their minds are fully preoccupied with clothes and boys and having a good time. And they are all lazy, except when it comes to doing something they want to do. Don't worry over it. Tt's just a phase of adolescence that she will outgrow in a few years. Some of the most energetic women I know were hopelessly trifling girls. Now they are meticulous housekeepers, but at 16 their mothers had to pick their clothes up from the floor for them. It your daughter is not a student, it is folly to waste money on sending her to college, and you will have to give up your ambition of making her a teacher. But you should insist on her at least grinding through high school, or its equivalent, because she will be seriously handicapped in any work she tries to do if she has not some education. Many employers insist upon a high school certificate from all their employes. After that, let your daughter decide on some occuphtion that she wants to follow and give her a technical training in that. Not all education comes put up in_schoolbook packages, you know, and you will probably find that when your daughter gets to doing something that really interests her, and from which she gets practical results, and especially when she sees a pay envelope as a result of her efforts, she will be industrious enough. It takes a great deal of patience to deal with a girl of 16, because she thinks she is so old and wise while she is so young and foolish, and because she is so resentful of authority just when she needs it most, and hecause, while she seems so big and husky, she really has that tired feeling that makes her seem s0 lazy and no account. But it is the crucial time for both mother and daughter, because you can either draw her closer to you by understanding her and bearing with her, and just waiting on her until she develops, or you can allenate her forever from you by nagging her about her faults which are really just the faults of her age. For what alls her is just being 16. DOROTHY DIX. EAR MISS DI How do you lhhlk hunbanrh and wives should divide their income? My mother thinks the husband should give all of his money to his wife and just keep a few cents for tobacco for himself. But I don’t think a man should work hard all week for just a little spendiag money. I expect to be married next month, and I am going to work for a while until we get a good start in life, so please tell me how to decide this question. ROSE MARIE. Answer: Settle the question definitely before you marry, so that there may be no argument about it afterward, for there are more family spats over money than over all other causes combined. I think your mother's point of view is entirely wrong, and that no woman has a right to expect her husband to turn over his pay envelope to her, unless he has shown that he is one of the men who have holes in their pockets, and every nickel is needed for the family support. To work all the week and have only a few cents handed back to him out of what he has earned takes the heart out of any man and makes him feel that he is nothing but an economic slave. In a case where the husband and wife are hoth money-earners I. think the division should be made in proportion to their earnings. ‘They should both contribute toward the upkeep of the home, but the one who earns the greater amount should pay the most. Then, having chipped in his or her pro rata toward the support of the family, each is entitled to keep the balance of his or her earnings. Nothing does so much for one's morale as an individual pocketbook. Another plan is for both husband and wife to pool their earnings in a joint bank account on which both may check. This is an ideal plan when husband and wife give each other the square deal. But it is disastrous if the wife turns out to be a spendthrift who cannot resist pretty clothes, or if the man has a predilection for poolrooms and bootleggers. But don’t take your husband’'s money away from him as your right. don’t turn yours over to him. Either way disaster lies, (Copyright, 1027.) BEAUTY CHATS And DOROTHY DIX. BY EDNA KENT FORBES More Calories for You. This is not, strictly speaking, a talk about reduction, although most of the recent calorie chats have been so. The calorie is a measurement of food, just as inches are measurements of length (this explanation is repeated for the benefit of “Edith,” who asked me about it in a note today). You can in- crease your weight by eating more calories—that is, food having a higher caloric value. In either case you should know the value of foods; you should also know what elements the ordinary foods contain, as well as the best combinations of food to make up a well balanced diet. Otherwise you will not be as healthy as you should be; be- sides, if you are a mother of a family, it is your absolute duty to know these things, since the health of many peo- ple depends upon your knowledge. I want to give the caloric value of a few foods today: Glass of milk, whole, 160 calories; glass of skimmed milk, 80; mhlespoon» ful of cream, 50; one egg, 80; one white potato, 100; one sweet potato, 200; tahlespoonful of squash, 12; serving of lettuce, 5; pork chop, 300; sorvlng of lean beef, 150; serving of chicken, 175; and battle throu For » job that wi keep you alert and keen Is better by far than “I have such wonderful success in making delicious coffee, ever since I started to serve Morning Sip. Its fragrance is so delight- fully inviting —its flavor so truly distinctive.” MORNING S| COFFE tablespoonful of baked beans, 100; one- sixth of a pie, 350; slice of bread, 100; ball of butter, 125; cube of sugar, 33. A. If you bleach the hair on your forearms with peroxide it will not be disfiguring. A Reader—Mrs. G. A. R.—Try roll- ing to reduce hips and upper parts of the legs. To do this, lie flat on floor with arms extended above you, grasp the hands together so as to tense all muscles of arms, back, hips and abdo- men; roll to right and then left many times, or until you feel all the muscles have been thoroughly exercised. If your weight is more than normal, a general reduction through the diet will be the easiest method of getting your figure back to correct proportion: Willie Willis BY ROBERT QUILLEN. “You don't have to know your spellin’ very good if you tell the teacher her new dress is awful purty.” (Coyright. 1927.) LITTLE BENNY BY LEE PAPE. Paris France. Me and pop was tak- ing & wawk and we passed a lot of places with peeple sitting rite out on the payment drinking beer and cawf- fee, pop saying, Thats the life, the peeple in this country are as free as microbes, they can have enything they wunt and I ony wish they wunt- ed cawffee and creem once in a wile, | because if they did they'd have it and then I could have it too, hut its some- thing nobody has bin able to get in this country since the fall of the Bas- teel, apparently. The question is, is it the custom of the country or is it an_impossibility? he sed. Well G wizzickers, pop, maybe no- body ever asked for it, 1 sed, and pop sed, By golly thats an ideer, nobody ever asked for it, I bleeve you can get enything you wunt in this country by asking for it, and thats the way Im going to get cawffee with creem rite now. I havent had cawffee with creem since I left my native shores and I cant stand it another day, he sed. And we sat down at one of the little round tables on the payment and a waiter came up, pop saying, Polly voo Inglish? ‘Wee wee meseer, yes, the waiter sed, and pop sed, Good, I wunt a cup of cawffee and creem. Cawffee ice creem sir? the waiter sed. No, no, lissen carefilly because this is something you proberly never herd of: 1 wunt cawffee with creem in it, inside of it, creem, thick milk, creem, pop sed, and the waiter sed, O, milk, you wunt cawffee with hot milk sir. Certeny not, wat could be werse, not milk, creem insted, pop sed. Creem insted of cawffee sir? the waiter sed, and pop sed, Yee gods, bring me a glass of water, I need it. Wich the waiter did, and pop gave him a frank and the waiter took it and scratched his hed and me and pop kepp on wawking. Proving its proberly a custom of the country and a impossibility too. Sugar Cookies. Mix one egg with one and one- half cupfuls of granulated sugar, one cupful of shortening, one cupful of sour milk, one teaspoonful of soda stirred in milk, one teaspoonful of baking powder sifted in flour and fla- voring to suit taste. Use enough flour to make the dough just stiff enough to roll. Sprinkle with sugar and cut in quarter inch shapes and bake in a moderate oven. These cookles are very good if care is used to keep the dough just as soft as it is possible to roll. . Glazed Onions. Peel 10 medium-sized onions and boil them whole in salted water until fairly tender, or for about 30 min- utes. Mix one-fourth cupful of sugar and two tablespoonfuls of melted but- ter together and spread over the sides and bottom of a baking dish or pan. Drain the onions and place them in the pan and bake in a moderate oven until brown, increasing the heat to- ward the last. Water cooks out of the onions and the browning process is rather slow. When finished, the onions should have a rich brown glaze, How Long Will My Youth- ful Appearance Linger o RINKLES that come from worry; that eternally tired feeling and worn-out appearance of the features; does your mirror hint of them? How true the say- ing: “A woman’s work is never done.” But there is a way of eliminating the most strenuous of all house- hold tasks. worries. the expenses. Let Elite relieve you of all washing Of course, you must keep a watchful eye on But when Elite so capably washes the entire family laundry for such a small fee, isn’t your youth—your appearance, worth infinitely more than the moderate cost of Elite work? ELITE'S UNST, rU SERVICE Every washable is safely cleansed in soft water and pure soap. Intelligent, careful attention is given your individual bundle here. Everything sweetly clean and dried. Flat work ready for use. Personal eces ready for starching and finishing at home. Minimum Bundle, 75¢ RCHED A Surpassingly Excellent Laundry Service As Near As Your Phone ELITE LAUNDRY Potomac 40 21172119 14th St. N.W. BEDTIME STORIE Cubby Retreats, Of course. you know the stolen sweet Is very, very hard hea! —Cubby the Bear. Never in his short life had Cubby enjoyed himself quite so much as he had down there in the cellar of Farmer Brown's house. You will re- member he found the molasses barrel and had managed to turn t so the molasses r Of course had done this by accident, but the result was the sam Just laid down beneath that spigot and let that molasses run right down into his throat. e had a perfectly ful st y time of it. When h stomach could hold no more 1. he began to feel sleepy. A full stom ach usually makes one feel sleey you know. So he looked around for a place for a nap. In corner he found a pile of old potato sacks. What could be better for a bed? In three minutes Cubby was curled up and sound asleep. Meanwhile the mol ning out of the barrel, and it kept on running until there was no more to run. Of course it made a kreat puddle on the floor. But Cubby knew noth ing of this and it wouldn’'t have made ittle sses was run FRONT OF TIVE NOSE PEACHES. CUBBY’S WAS A any difference if he had. He slept until just about supper time. Then he awoke. At first he couldn’t think where he Then it came to him. He remembered that treat he had had, and straightway scrambled to his feet to get some more. Of course he found the great puddle of molasses on the floor and he began to lap up some of it. Somehow it didn't taste as good as he had ex- pected it to. You see, he had had so much sweet that his stomach couldn't stand any more. So after a few laps he turned away to see what else he could find. He didn't bother to walk around that molasses, but walked right through it. Opening from the main part of the cellar was Mother Brown's preserve closet. There she kept jars of pre- Then he had | bliss- | ¢ BY THORNTON W. BURGESS serves, glasses of jelly and bottles of tchup and jars of pickles. She was proud of that preserve closet. There was shelf on shelf of goodies. ight to this closet went Cubby. Now this was lighted by a small win- so there was light enough for v to see. He stood up on his and gazed up at the shelves. see things that looked good to eat, but from where he was he couldn't reach them. So he promptly mbled up to the first shelf, helf contained jar after peaches and pears Right in front of Cubby's ittle nose was a jar of He could see them through . but he couldn’t touch them n't understand it. He poked . It moved. He poked again. fell on the floor and broke. That was the crash that had startled the folk it the supper table upstairs. Cubby promptly scrambled down, and those peaches didn’t last long. He smacked his lips and looked up at those shelves. Then up he went again nother jar off. Rather, ne he knocked two or three c rcking them off that wa y he could get them hen once more he scrambled down to feast on these nmew goodie Never was there a happler little Bear® Eut in the midst of his feast he heard \ door upstairs open. Something in side him told him that it would he best for him not to be found there, bt one more plum and tien nto the main cellar and squeczed in hehind some barrels. ) Pork and Vegetables. Fry one pound of lean pork chinpa until brown. Make a brown grav: fat in the pan. Have a casserole re with four raw potatoes peeled quartered, four onions peeled quartered, and four small whole rots. Place the chops over the veg tables and pour in the gravy over s enough to cover. Season well a | bake slowly in the oven for one hou [Add hot water if the gravy boils | too low. and and — e To Set Colors. Into a gallon of water put a cupful of salt and half a cupful of vinegar Bring to a hoil. Take the article ta be set and plunge it into the boiling water and boil for a few minutes. Do not wet the garment before putting it_in sooo 'N TEACUP GOOD POSITIONS AND s FINE INCOMES aroo Motgr Tata, gagranity, Gas 0ps need _trained Eam 2500 to 85000 Classes now forming. LEWIS HOTEL TRAINING Pennsylvania Ave. at ‘women. year, Ml. Post Toasties POST TOASTIES that. tay,crisp in milk or cream; Add their cool crispness to summer’s luscious fruits. © 1937, P. Co,, Inc. When the school dentist says soft teeth— 77 Shake Up Health! FEW PARENTS realize that soft, crumbly, easy-decaying teeth are usually due to diet. Growing children need lime in abundance—becauseit’s lime that makesfirmly-knit bone and sound, flashing teeth. In a single ounce of milk there is more lime, or calcium, than in a pound of beef-steak and nearly a whole loaf of bread. But many children rebel at plain milk—it’snottasty enough. Here’s where Loft Chocolate Flavor Sweetened Malted Milk comes in, Add three teaspoonfuls for every glass or cup of milk— shake for a few seconds—and serve, hot or cold. Its sheer deliciousness will win every childish palate . . . and give the child more essential food values than any other drink or food known to dietitians, For the pure malted milk in Loft's doubles the food values in milk alone! One thing: don’t confuse Loft Choc- olate Flavor Sweetened Malted Milk with the chocolate-powder ions. marketed. It'sa case of pure creamy milk against skimmed-milk —and any mother knows that skimmed-milk has been robbed of its rich butter-fats, which contain the growth-promoting vitamins A, B and C. Insist on Loft—accept no other. INC. 400 Broome Street GEORGE W. LOFT President For Sale at all leading Groceryand Drug Stores