Evening Star Newspaper, March 1, 1928, Page 42

WOoMA BY MARY ashion is that more attention has been given to the detail and fine finish of the goats. Whether or not your costume TOUCH OF FINE TAILORING AND | CAREFUL FINISH CHARACTER. IZES FURLESS COAT OF LIGHT- WEIGHT WOOLEN _MATERIAL TRIMMED WITH BANDS OF MA- | TERIAL AND _STITCHING IN DARKER SHADE. | remains furless is for you to decide. ‘The separate fur scarf is frequently | thosen to go with the new wrap. There is a decided revival of interest in conventionally tailored coats and | suits which may be worn with fur scarfs or one of the oblong or square scarfs. Ensembles for Spring frequently show coats of three-quarter or seven-eighth length. You may have a frock of fig- ured material with a coat of plain darker color lined with material to match the figured frock. The seven- eighth coat reveals a narrow border along the hem of the frock. The border is of material like the coast, so that there is no marked contrast between frock and coat when the coat is worn. There is nothing smarter than black for the Spring coat, either of wool or | silk. Black has the advantage that it may be worn so well with green—and green and black are emphatically smart | for Spring. Black with red is also ex-| eeptionally good. If $ou choose a black | coat with an inconspicuous gray lining | you might use it effectively with gray and black combinations, with black and not fit in with such a schemes. Navy blue or somewhat any; probably most, of the Spring coals are made without fur trimming, and the great advantage of this turn of N'S PAGE. MARSHALL. sembles consisting of coat of light- weight wool or heavy silk with match- ing frock of georgette or crepe. Make a few popples to use to de- corate the shoulder of the new Spring frock. You can make them of little bits of the material—or of contrasting material if you like, and they are ex- tremely easy and effective. They are used on & number of the new French frocks. If you would like to make some for yvourself, send me a stamped self-addressed envelope and I will send you diagram-pattern and directions for making. (Convrisht. 1028.) | WINTER BY D. C. PEATTIE. T have always said that Winter was the time to enjoy, observe and study the conifers, which means, of course, the pine, the balsam, the spruce, the hemlock and the juniper, in this part of the world. The big trees of red- woods, the cypress, the deodar, the cedar of Lebanon, these are other conifers. But it seems that even of conifers cne may know both too much and too little. A Virginia woman, the other day, was uttering complaints against the monotony of the dark pyramidal shupes of the ordinary juniper. “Oh,” said & lady from New Hampshire, “they are much nicer than ours. ~We have that homely, old, sprawling kind that spreads out in round mats." In Virginia “that homely, old, sprawling kind' is the sort that we buy for the most pretentious and formal planting, and pay a fine price for. I myself grew rather tired of the monotony of juniper in New Mexico, this Winter, so tired, indeed, that I came to think that the best thing about New Mexican juniper was the bunches of parasitic mistletoe that perched upon it. Conversely, and per- haps perversely, a return to the ele- gantly formed junipers of Virginia has given me a fresh delight in them, a delight long blunted. ‘The same ladies who decried their «| native junipers were rather astonished to hear me call the juniper a conifer, since conifer means cone-bearing, and who ever saw cones on a juniper? All the world knows that they bear berrfes, beloved of the birds. ‘This merely means that conifer is a semi-popular and badly defined word. Actually, it is easy to trace the evolu- tion of the cone from the pine. most ancient of living cone bearers, to the | more modern berry-bearing junipers. In the cone the scales stand far apart, in the hemlock the whole cone fis smaller, the scales thinner and closer together. In the arbor-vitae, the cones have almost fused into a half bony, half succulent, berry-like cone, while in the juniper the last vestige of a cone is gone. Such is the triumphant course of the beloved juniper's evolution. Baked Parsnips. Parspips, 4. Butter, % cup. Salt, 13 teaspoon. FOUR OR FIVE PORTIONS. ‘Wash parsnips of medium size. Steam one hour without peeling vegetable, then peel. Cut in half lengthwise. Lay in baking dish, atdd butter, sprinkle with salt and bake until tender. Serve hot. DIET NOTE. Parsnips are rich in carbohydrate. Lime, phosphorus, iron, vitamins A and B present. Parsnips contain much fiber; good In laxative diet. Can be eaten by children over 6 and by adults. lighter shade known as middy is im- portant for Spring and there are en- We like to be formal because it ap-| prals to our sense of what is right and proper. There is always a best way of doing things, and that is the way the thing has always been done, the way every well bred person does it. We feel more at home and a lot safer if everybody acts up to specification. It is like playing the game according to rules. We know what to expect from each other. We set certain rules and restrictions of respectability which guarantee fair play. We dislike the man who volates conventions because he is putting some- thing over on us. There is no telling what he may be up to. We are formal because of the es-| thetic appeal. Full dress at a formal | party adds to the good fellowship be- all are placed on the same foot- If we are dressed alike we uncon- respect. It destroys the inferfority | complex. You are as good as the other | tellow 5o long as you stick to the orthodox rigamarole, The formal affair has the additional echarm of dignity which fills a human suds soak clothes whiter USED 10 be dead tired every wash- day because I had such @ heavy wath and it was such a hard job forme, But no more drudgery for me! Now ¥ svak my clothes whiter and brighter tian | was ever able 10 scrub them, 1 use Rinso. It makes our water wongerfully soft and sudsy, These rich, safe euds soak out all the dirt endstans forme, | don’teven bother Woiling —clothes come so white and snowy “This *“no work” way is fine on my Viands. They never get red or cosrse wow, This essy way saves wear and tear on the clothes, oo, Just aele your grocer for Rinso T e wisnuleted soup that souks clothes whiter WHY WE DO WHAT WE DO BY MEHRAN K. THOMSON, Ph D. If one wishes to reduce, use less butter for seasoning. need. We respect the man who shows poise and dignity under all circum- stances. To be formal is to do the thing ac- cording to the best form, the soclally approved form. This eliminates social blunders which are so terribly humili- ating. No one wants to be regarded as a fellow of no breeding, as coming from the sticks. Criticism and ridicule are much harder to wear than a hard- boiled shirt. u:ehnn th:rmu be’guu !b:lmnmly stimulates imagination and gives it something to feed upon. Children de- light in storles and imaginary plots where certain phrases are repeated over and over again without the silghtest vanation. They all enjoy the story of the little half-chick that went along, “hopity-kick, hopity-kick.” Every time this phrase is repeated the child thrills, He looks forward to it with eager expec- tation and goes iInto ectasy when it comes, Adults are children of & larger TIHE. EVENING AUNT HET BY ROBERT QU “I guess it's none o' my business, but when I took a basket o' victuals over to them poor Brown children I put in a bar o' soap an' a fine-tooth comb.” (Covyright. 1928.) MOTHERS AND THEIR CHILDREN. Correcting Little Visitor. One mother says: When a child who is a visitor at my home does something that does not please me I do not telephone mother. Instead I correct the child. Usually the fault is not repeated, for children jare more likelv to try to please & | stranger than they are to please their | own parents. If another adult cor- | rects my children I do not feel hurt. I won't allow myself to be. (Copyright. 1928.) MENU FOR A DAY. BREAKFAST. Sliced Bananas Dry Cereal with Cream Soft-boiled Eggs ‘Toast Pancakes. Maple Sirup Coffee LUNCHEON. Corn and Tomato Chowder Tohsted Crackers Apricot Jelly, Whipped Cream Mocha Cakes ‘Tea DINNER. Clam Broth Baked Stuflse‘d Haddock uce Baked Potatoes Stewed Tomatoes Red Cabbage Salad French Dressing Cottage Pudding Coffee PANCAKES. One egg, 1 tablespoon sugar, 1 tablespoon sweet milk, one-quar- ter teaspoon soda, one-half tea- Spoon cream of tartar, pinch salt, little nutmeg. If milk is poor add little butter. Add enough flour to make thick batter, 50 as to drop off end of spoon easily. Take Just a little on end of spoon. Have fat nice and hot. CORN_AND TOMATO CHOWDER. ‘Three cups hot milk, one-quar- pound salt pork, 4 tablespoons butter, 1.onion, 3 cups boiling water, one-hal{ can tomato, 2 potatoes sliced, 2 tablespoons flour, 2 teaspoons salt, one-quar- ter pper, one-half teaspoon . pej can corn, 1 tablespoon butter, 6 common crackers. Cut salt pork into small cubes and fry in frying pan, stirring so as-not to burn: then put onion into same pan with pork and fry slightly. Pour all into kettle in which you are chowder, add hot . Ho, potatoes, salt and pwger: Cook: until potatoes are tender, add corn and milk. Melt 1 tablespoon ' butter and flour, thicken chowder with this. Add crackers moistened with cold water. Cover chowder after adding the 4 tablespoons butter, and let stand 10 minutes. Do not boll after cover is put on. BAKED STUFFED HADDOCK: Remove skin, head and tail from 4-pound haddock. Bone, eep fllets in shape of al fish. Sprinkle with salt and brush over with lemon juice. Lay one fillet on greased fish sheet, cover with stuffing, cover stuffing with other fillet and lay over thin strips fat salt pork. Bake 50 min- utes in moderate oven, removing pork during last 15 minutes of cooking and basting with fat in pan. wil . Serve egg sauce. Melt 3 tablespoons butter, add 3 table- g spoons flour and pour on gradu- ally 1%, cups hot water. Boll § minutes, add % teaspoon salt, Vs teaspoon pepper, 2'; tablespoons butter, bit by bit; 1 teaspoon lemon juice.and yolks 2 eggs, slightly beaten. Here is the fish stul : Mix 3 cup cracker crumbs, Y, cup stale bread- crumbs, ¥, cup melted butter, 4 teaspoon salt, s teaspoon pep- per, few drops onlon juice, 1 tea- spoon finely chopped parsley and growth in. this respec vrigh A challenge Make this personal health test and convince yourself! HERE have been those who have doubted Postum’s value to the average, normal man or woman—have called it “a drink for invalids”. Then | they made this personal health | test. They drank Postum with ! their meals for thirty days in place of caffein beverages—and | were convinced! Instead of tossing restlessly through helf the night, they slept soundly. Instead of drag ging irritably through the day, they were steady, alert. Head- aches and indigestion disap- peared. They ate better—felt better—looked better! | Nor did they lose anything in mealtime enjoyment this simplechangeindiet, Theyfound Postum a hot, hearty drink with delights all its own, A drink with Ya cup hot water. to doubters! a rich, full-bodied flavor—a fla- vor millions prefer to that of any other drink! Make the test yourself! Don't wait for doctor’s orders! Eliminate caffein from your diet now--make Postum your meal- time drink for thirty days! Then measure your physical gains! Like the others, you'll become a Postum user for life! Your has Postum in two forms—Instant Postum, made instantly in the cup, and Postum Cereal, the kind you boil. Both are’the same whole- some drink—-made of roasted whole wheat and bran, No trace of eny artificial stimulant in them! Both cost much less than most other mealtime drinks. Order today! STAR. WASHINGTON. D. €. DOROTHY DIX’S LETTER BOX Why Bride’s Mother Is “Wonderful Woman” in Eyes of Son-in-Law—Marriage Based on Companionship of Year and Half. EAR MISS DIX: I think the happiness of a young couple depends s lot upon the girl's mother. Take my case. When my husband and I have a little spat and I run to my mother with it, she says: y child, I don't see when you kiss. I don't want to hear about your fight: And when my husband goes to her with any of our troubles, she always takes his part and scolds me. Afterward she says to me: “You are my child and you won't be angry at me, but if I should blame your husband he would say that I stuck with you because you are my daughter, and that would make him dislike me and it would only make things harder for you.” Naturally, after that talk I go home and my husband and I forget all about the argument, and he thinks my mother Is a wonderful woman and everything is pleasant all around. A CONSTANT READER. Answer: I agree with your husband that your mother is a wonderful woman. If there were more like her there would be fewer divorces. The attitude of the bride's mother goes a long way toward determining the success or failure of every marriage. foundations. She can stir up storm and strife within it, or she can pour oil upon the troubled waters. So far-reaching is her influence that & young man would not go far wrong if he picked out his mother-in-law first and then married her daughter. Not many mothers want their d-ux;m's' marriages to turn out badly, or to separate them from their husbands and break up their homes. But they are so Jealous of their influence over their girls, so anxious to be paramount with them, so eager for their daughters to have all the pleasures and escape all the hardships of life, 5o blind to their own children’s faults that they encourage their daughters-in evading all of the duties and responsibilities of marriage, and back them up when they break their marri vows for no reason exc?t that they have found matrimony not all beer and skittles as they had supposed it would be. If there were more mothers like yours who would turn a deaf ear to daughter when she came running to her with stories of her husband's imperfec- tlons, many a young couple would kiss after a tiff and forget all about it, instead of being allenated from each other. ¢ But mother listens to daughter's side of the story and champlions her whether she is right or wrong. Mother thinks that daughter's husband is a selfish brute if he expects her to stay at home of an afternoon and get up a good dinner, instead of spenling her time av the bridge club and buying some- thing at the delicatessen as she comes hom>. Mother thinks that daughter's husband is a tightwad if he isn't willing to run into debt to buy his wife finery. So mother bucks daughter up, and daughter quotes mother to her husband, and one word leads to another until wounds are given that never heal. Besldes, just the telling of our wrongs, just the putting of them Into words crystallizes them in our minds. It forces us to make I;rmungllnn out of mnlehllln: and the minute a young wife begins to discuss her husband's faults with her mother she lays the ax to the root of her love, For mother will agree with her, and after they have threshed over his short- comings long cnough, the wife will be convinced that sHe made a mistake in her choice of & husband and there is nothing in him to admire, and that she is the poor victim of a cruel tyrant who mistreats her. And the very knowledge that she can always flee to mother and be recelve with open arms and pitied and poor-Maryed makes many a young woman fl matrimonial quitter who but for mother woul ot mmlln.q d brace up and make a success of Mother's sympathy is, of course, a very beautiful thing, but it is & dangerous and a drugging thing, and many a marriage coul: g the backbofie (o say: y ge cculd be saved if mother had only “Yes, I know you are disappointed in marriage. ‘Every woman is. No. it isn't what you thought it would be. It calls for sacrifices and unselfishne hard work. But so does every other career in lite, if you make a luccex:lu of. '}3 't what you thought he was. He is unrea- “Yes, 1 know your husband isn sonable and grouchy and selfish. So is every other man, But there are no godlings. No fairy princes. He is the one you picked out. Go back the best of him.” So quit whining and howling. Brace up and hllr;g l:)::: courage. Go back and carry on. I have no patience with women who show the yellow streak.” That Is the kind of a woman your mother is and her daughters don't clutter THY . up the divorce courts. DO! .« . 7 EAR DOROTHY DIX: We are two young lovers who have been D together steadily for a year and a half. Do you think that is long en?u‘zn}.n for us to find out whether we really care for each other enough to get married? Do you think that small quarrels before marriage will lead to larger quarrels afterward? BOB AND NANCY. Answer: I should think that if you were not able to determine your mfimenu ww':rg et:h.fimg l'ffler ; ye;r and a half you never will be. In that e you ean find oul about each other’s temper and temperament that can ever find out without being married. 4 55 el No man and woman ever really know each other until they are married. They may think that they do. They may have gone to kindergarten together, and made mud ples together, and sat side by side in school, and lived next door all of their lives and be absolutely certain that there isn't & part of each other’s characters that they haven't explored. But after they are married they will find that they really know each other as little as if they were strangers who were meeting for the first time. Nobody can explain how this is. It just happens that way. In the intimacy of connubial life. the man develops peculiarities which his wife never suspected that he had concealed about his person; and the wife reveals idiosyncrasies that the man never dreamed she had. A companionship that has lasted a year and a half should have taught you all that is vital about each other. And the main thing is whether you are congenial, and whether you bore each other or not. If you find that you have the same tastes on most subjects and that you never talk out, that is all you need to know. As for the quarrels. an occasional spat means nothing. No two people can agree in every matter. But if you get Into An argument over every trivial thing that comes up before marriage you had better call.it off, for you will be in a perpetual fight afterward if you do marry. DOROTHY DIX. (Copyrizhi. 1978.) thoroughly and add two well beaten eggs. Stir in_enough flour to make a stiff dough. oughly on a floured board. Put in a bowl large enough to allow for light rising. Cover with a cloth and put in the refrigerator. When ready to use pinch off dough, shape and let rise in A pan to double in size. Bake in a Special Rolls. Dissolve one yeast cake in half a cup- ful of warm water. Add one cupful of mashed potatoes to one cupful of scalded milk, together with two-thirds cupful of shortening, two-thirds cup- THURSDAY, MARCH 1. She can wreck the new home, or she can strengthen its | Turn out and knead thor- | hot oven for about 20 minutes. waffles, etc.—"in a jiffy it A “Home Industry” Trust the “Pantry Pals”"— They'll do ALL your baking to perfection l; PLAIN WASHINGTON FLOUR for every purpose. SELF-RISING WASHINGTON FLOUR—prepared with leavening phosphates—apecially for biscuits, : | It isn't possible to make better Flour than . Washington Flour—no matter what the price. i Wilkins-Rogers Milling Co. 1928. SONNYSAYINGS RY FANNY Y. CORY. . .~ Y' got to hand it to Baby. Her didn't waste much time hollerin’' ‘when her got spanked yesterday. Her just held her bref 'til her got pot-black in the face, an’ the doctor comed an' held her under the cold water physic! (Covyright. 1928.) Lessons in English BY W. L. GORDON, Words often misused: Do not say “I have awful sight of things to pur- chase.” Say “I have a great many.” Often mispronounced: Imperil; one 1. in “of,” not as in “no.” ; Often misspelled—Imperil; one 1. Synonyms: Awkwardness, - inability, inaptitude, inefficlency, incompetence, stupldity. Word study: “Use a word three times and it is yours.” Let us increase our vocabulary by mastering one word each day. Today's words: Authoritative; having due authority; positive: comi- manding. “His face was gravely au- thoritative.” Villie Willis BY ROBERT QUILLEN. “I wasn't bein’ wasteful because I was goin' to put it back an’ I just wanted to see how far it would reack it you squeezed out a whole-tube of tooth paste.” (Copyright. 198, Al <, <“ N —this alluring, fascinat- ing attractive beauty with its subtile, mystic appeal can be yours. Possess this bewitching appearance thru, 3 Gourauo's ORIENTAL Made (n White - Flesh - Raohel Bend 10¢. for Trial Size Ford. T. Hopking & Son. Now York m ‘|feel she's putting on too much flesh. | Or else, it she's really honest, she gets . |and 5 feet 6, 143 pounds. FEATURES. BEAUTY CHATS BY EDNA KENT FORBES i This will only help for a short time,: Weights and Ages. | B vy week thiere willsbesouie S How much should you weigh? That's | provement . the question that every very stout wom- Dnd.a—Yvu'hww’ld lo;:k unn:tunl :r and asks herself weekly, and every you reduce the size of your face, al- time she 15 about to decide what the | (OUSH You can do it if you care to by ing and not using any ideal weight for her age is she adds| T oa% - P e pcight for her age ls the adds| with it. It is not advisable, though. & you might make your skin flabby. You probably look much younger the way you are. Irene.—1I do not think you should do any experimenting with your diet in your condition. If you have an ulcer~ ated stomach your doctor should be the one to advise you about your diet. Ask your doctor about the milk diet, but if | you must go on working, it would not be possible to carry through a fast for 110 to 14 days hefore you began on the | milk. The woman's advice is good, but. have your doctor care for you and watch ! your condition while you are dieting. to_work and reduces! We've had the rule to find your weight before, but here it is again, in case you've forgotten. If you are 5 feet, you should weight 110 pounds. For every inch over, you can weigh an- other five and & half pounds. v feet, 1 inch should weigh 115'2. that is, If you hap- pen to be under 5 feet. you should weigh five and a half pounds less than 1110 for every inch less than 3 feet, | Now, of course, this rule must vary 2 bit. Two women may be 5 feet k] each, and weigh the same to an ounce | s2c and one will look much fatter than the | Chili Corn Soup. other. Some have flabby flesh. Which| To one pound of prepared chili, which looks more than it welghs, and some may be bought at any meat market, add have tough or at leasi firm muscle, ' enough water to dissolve and one ean which has welght without bulk. The|of corn. Place over the fire for & fow young l“!rl “x':h‘? 5 {;e‘tn Gt.hlet"vso nly. mlnu(n.l‘.;s then serve with crackers. You can really wef less man | may also add tomat if preferred. of 40 who Is the same helght, for youth | et should be slim, and a little plumpness that comes when one first begins to be middle-aged is not bad. = 1 sald! The underweight woman of middle age looks scrawny, and shows her age or more than her age. Added flesh means the filling out of hollows and wrinkles: it means that the skin becomes young and soft, be- cause the new fat feeds and beautifies it. But all this can happen up to ideal weight; after that, flesh me: mature lines rather than youthful one: You can weigh a few pounds under this ideal, too, and be healthy and pretty. | Miss M. M.—The Beauty Pamphlet costs 10 cents, and if you send that and an addressed, stamped envelope it will be mailed to you. Consult the doc- tor about your: eyes. | Miss D. E—When treating your skin | for blackheads, at first you will have to.open the pores before you can soften | the impacts, and then the aim is to clear the skin of these. This process | Pleating— the Vogue for Spring Al wrork vork deparimen, Box, Knife, Accordion, Sunburst and French Pleating srecuted in our oun 24-Hour Sertlee RUNSCHWIG’S will enlafge the pores for a time. while | E St. Cor. 8th all the time cleansing mst be constant, | Formerly 80 the trouble cannot be increased. Oppenhetmer's Atter every cleansing. shrink the pores again by an ice rub or very cold water. | In every corner of this great country you will find this grand old ginger ale WHyY is it, the question is often asked by travel ers, that'we find “Canada Dry" served every-. where we go? Ten years ago Americans traveling in Canada came back to this country and spoke of a fine old ginger ale. Down from Canada they brought tales of a wonderful beverage. They said then, It has a distinctive flavor.” Distinctive Havor—that is why “Canada D?“ has been known in the Dominion since 1890. Why ten years ago Americans began de- manding it in the United States. Why it is served in countless homes from Maine to California, today. Why itis a popular ginger ale. Many ginger ales have tried to imitate “Can- ada Dry." Many of these ginger ales contain i c:ipsitum (red pepper) to give them bite. “‘Cane ada Dry" uses the finest quality Jamaica ginger. It is made under laboratory methods of purity and exactness from the highest quality of ingre- _ dients. That is why it is distinctive. . ' —— “CANAD DRY” Teg U, & Par 0% The Champagne of Ginger -Ales Extractimperted from Cavada and dotited in the U, 8. 4, by Conada Dry Ginger Alo, Incorpavated 28 W, 43nd St Newo York, N, T\ Ju Canada, 1. ), McLawghlin Limited. Establivhed 1090, ROt 1 R