Evening Star Newspaper, September 23, 1928, Page 49

W Your Baby and Mine BY MYRTLE MEYER ELDRED. The half hour of story-telling was i progress when Mrs. Norton came to visit the kindergarten. The children sat in a semi-circle, the teacher in plain view of all of them. In a low. clear voice she told what must have been an oft repeated tale for, as the climax ho: in sight, the children wriggled with de- | stories.” light. “Now, Tommy can teil us what happened,” said Miss Shepherd, and Tommy did, excitedly At recess Mrs. Norton approached Miss Shepherd | “It surprised me to find Tommy able to sit so quietly. % My method of telli stories must be all wrong. for he is interested ] “Story-telling is an art,” agreed Miss > this type, give them just the rhythmicel repetition which they love. Of course you mustn't forget nature and animal Storles. Every child enjoys these.” “But Tommy is slightly past that stage. He isn't Interested in Mother Goose, though he still likes nature “For the boy from 5 to 8 any story dealing with children like himself, sur- | rounded by adults (for that is life as he knows it) doing the same things, en- countering the same difficulties and problems, will interest him. Morals mustn't stick out obtrusively, for chil- dren hate being preached at, but he'll remember later the mental struggle that his story book hero suffered in muster- ing up the courage to admit a misde- Shepherd, “but with a little effort an parent could be an interesting story teller. First of all you must know your and many parents depend tno| on their own imagination instead | reading a good story several times | and then retelling it in their own l:\n-i guage. “Then, t0o, you may be forcing a story | on Tommy when he is eager to play or | perhaps too tired to listen. Your stosy | may not be suitable to his age, and would be too babyish for him, or over his head.” “How can I know just what is suitabie | for him? Are there lists of stories I could get?"” “A librarian can always help you with | that, and it is fairly safe to assume that any child under 4 will be interested most in fairy stories, legends, animal or nature stories and poetry and jingles. Fairy stories about ogres and monsters or bad fairies who do terrible things to small children are better left untoid. ‘When the child goes to bed these stories. which make a vivid impression upon them, return to terrify him, and mak- the dark hideous. But kind fairies who help children or are amusing and enter- taining in their antics, leave no such impression and offer good imaginative food for young minds. There are always good morals in such stories, too, and they are not too subtle for small chil- dren to grasp. “Because their senses of rhythm, im- agination, imitation and invention are developing, the good old Mother Goos2 stories, and all rhymes and jingles of meanor and take his punishment, and he'll imitate his behavior when the oc- casion arises. Good stories suggest right behavior, and suggestions are powerful influences for any one. Hell love all stories in which boats, airplanc; and machinery of any type figure, because his interest in machinery is developing.” “Is he too young to have the Bible read to him “Yes, -he is! Simplified Bible storles for children now, and the Old and New Testament between 8 and 12 and late when the interest in it is at its heigh:. A parent should take advantage of this, 1or later it is apt to die down, and Bible reading becomes a duty rather than a pleasure.” “I do not think story-telling is awful! important in a child’s life,” said Mrs. Norton. “It establishes a confidence between parent and child and makes answering the questions about life, which are bound to arise now, much easier. I'm afraid I haven't felt the right interest in story-telling, but have done it because I thought I ought to.” “Under those circumstances you couldn’t hope to hold Tommy’s inter- est. He knows only too well that you don't think much of the story, and so why should he. One has to inspirc curiosity and suspense in the child by your manner of telling, the use of your hands, and the tones of your voice. Otherwise you would do better to read the story. Before you go I'll give you a list of stories that I am sure Tomn'y will like, and you can read them if your story-telling art fails you.” Popularity Result of Enjoyment. Some guests at our parties really don’t need to tell us, in the conven- tional way, that they had a “delight- ful evening”—because we can tell by their manner all the evening that they are enjoying themselves immenselr. And that trick of having a good time at a party and not being shy about showing it is the most sincere thanks that any hostess can receive—payments in full for ali the pains that she has gone to to make the party enjoyable. One young woman I know is always in great demand at evening parties. ‘The married set ask her to their parties and then get an extra man to make the couples even, and the younger unmar- ried set include her, though she is prob- ably 10 years older than the men she has to dance with or play bridge with. “We must ask Sally,” some cne says before the list is complete. “Sally always has such a good time.” And there are some people who don't get the invitations they would like to get—and imagine it is because they don’t dance or play cards well enough or don't dress smartly enough or are held in some sort of contempt by other peo- ple—for no other reason in the world than because they lack this talent for having a good time and showing it. “Don’t let’s ask the Browns,” says the hostess as she makes out her list and finds she has sets for bridge without them. “Of course we could get another couple and have another table, but there’s no reason why we should ask the Browns. They seemed to be fear- fully bored at the Joneses'.” In the code of party manners of some people there must be some littie clause to the effect that one should not appear to be having too good a time for fear others will think they are not used to society. That sort of thing is like the advice given by Lord Chesterfield to his son—to smile if he felt inclined, but not to permit himself to laugh aloud, lest some one might think he was not a gentleman. Nowadays it's the fashion to laugh out loud when you feel like it, save on most ceremonious occasions, and to maintain an air of boredom at a party is quite likely to be taken for rudeness or embarrassment. “Is it good form to thank the hostess for an enjoyable evening?” a reader asked recently. “And what is the cor- Tect way to say it?” At formal, large entertainments one need not thank the hostess—that is, at a dance or reception guests may leave any time and it is often inconvenient to seek out the hostess to bid one’s dieus and express one’s gratitude. At il £mall parties, however, it 13 usual to bid the hostess farewell and say a few of appreciation, which should not sound too formal or premeditated. It is better to tell the hostess in an un- affected manner that one has had a charming evening than to express one's gratitude. r There is always something rather ridiculous about the leave taking, “Thanks for a charming party!” on the part of the guest who has appeared to be greatly bored and ill at ease during the entire time. Games for Grown-Ups. “Don’t let's play bridge. Let's do something different.” This is a comment heard so often lately that one is convinced that it is really true that people are getting tired of the forms of entertainment that have been considered entirely satisfactory for 50 many years. Last year in London there was a tremendous vogue for pencil and paper games of the sort that we played when we were young, and instead of dancing quite sophisticated people would some- to times amuse themselves playing rollick- ing children’s games like puss in the corner, blind man’s buff and what we call going to Jerusalem—though over there they call it musical chairs. And the interesting thing about it was that the more sophisticated the group the more enthusiastically they entered into the spirit of these juvenile forms of entertainment. “But if we don’t play bridge, what shall we do?” asked the rather dis- couraged. young hostess at an evening party the other night when her guests frankly agreed that they weren’t in a bridge playing mood. And some one suggested “tin-tin.” At first no one knew precisely how to play it, but finally with suggestions from one guest and another the game was recalled, bridge tables were closed and the 12 guests sat down with chairs in a row while the hostess started off as the tin man. And every one had a wonder- fully gay time. Tin-tin recalled a: other childhood game and so the eve- ning passed and the prizes that had been planned for bridge were given to those who came out victorious in go- ing to Jerusalem and other simple childish pastimes. Of course bridge and other sedate card games will continue to be well liked and at some parties the kiddish games will prove tiresome and out of place. Still, now that the old games have been revived, there will undoubt- edly be a fashion for them. The wind is blowing in that direction. THE SUNDAY BY BETSY CALLISTER. HAT is it that was once used only for the tops of kitchen tables and is now made use of for dainty aprons, table runners, bureau covers, fancy cutouts for trimming curtains and even frocks? The answer to this riddle, of course, you know. It's oilcloth. A table cover to use on a bridge table or other small stand while flowers are being arranged makes an attractive gift. The cover may be made plain with edges hemmed, or there may be a checker design, made by running an inch-wide strip of oilcloth in contrast- ing color through a series of inch-wide slits placed an inch apart 4 or 5 inches from the edge of the cover. Or, if you like, you may cut out a flower design from contrasting oilcloth and stitch this in place at one corner. You may make a poeket at one side of the cover, in which the scissors used for trimming stems and stalks may be kept. Large squares of oilcloth are made into lunch: cloths suitable for - picnics. One of the most attractive of these is made of green oilcloth bound with black, and at each of the four corners there is an appliqued red apple with leaves of a darker green oilcloth. These apples are left unattached at one side and into these little pockets you may slip stones that serve as weights to keep the picnic lunch from blowing away or slipping from position. The stoncs may be removed, so that they do not add to the weight. Oilcloth may be used to cover cush- jons, which may then most appropri- ately be usell for porch. picnics or boat- ing. A large floor or foot cushion may also be covered with dark oilcloth ef- fectively. All sorts of bags may be made of oil- cloth, and these are most attractive when decorated with appliques in con- trasting colors. These may be stitched into place or more convenienfly fas- tened by means of glue of a sort that is sold specially for this purpose. In stitching oilcloth on your machine you will find it a convenience to run a piece of paper between the smooth side of the cloth and the machine, so that it will not stick. (Copyright. 1028 Bureau Scarfs. Every bureau and chest of drawers deserves its special searf or cover, made precisely to measure, and a rather nice plan is to haye a set for Summertime and a set for Winter, keeping the Sum- mer covers on hand to use as substi- tutes when the Winter ones are being cleaned. The old fashion of having chests of drawers in living room and drawing rooms has been revived, and the covers for these chests should not in any way suggest the bedroom bureau cover. Most attractive for the chest of this sort when used in a rather richly furnished room is a cover of plush or velvet. A chest of mellcw mahogany may have its cover of a soft shade of maroon velvet, while walnut should have a soft shade of brown. Taupe velvet might be appropriate to either sort. ‘The covers should always precisely fit the top of the chest, with a hem about an inch in width taken with in- visible stitches. priate coloring might be used instead of the velvet. For Summer these rich fabrics should be replaced by covers of lighter fabric. Glazed chintz in rich coloring might be chosen, or heavy scrim dyed a deep rich tone appropri- ate to the -decorations of the room would be suitable. Covers for® bedroom bureaus, chif- foniers and chests of drawers should not hang down at the sides, and for thig reason usually have to be made to measure for each piece of furniture. Heavy linens of a good quality, made with a hemstitched edge or embroid- ered scallop, are in good taste, and are made more interesting when marked with the initial or monogram of the one to whom the room belongs. It is possible to get colored linen for this purpose. In a bedroom with furniture painted a soft leaf green covers of heavy linen in a slightly darker shade were used most effectively. For the less expensive Summer sub- stitutes you may use cross-barred linen of the sort used for glass towels, pro- viding the cross thread is in harmoni- oug color; or, if you like cream colored or dyed curtain scrim of the heavier sort, with hems marked by a running stitch of black or colored twisted em- broidery cotton. Scrim, linen or. cot- ton. materlgl used, whatever it is, ought be waslied and ironed before being made up to prevent shrinking. Add Fresh Fruit Whenever Possible It was the fashion a few years ago to use as ornamental centerpieces for din- ing table and buffet fruit bowls con- taining realistic wax fruit arranged with two or three pieces of real fruit. Thus you might have a bunch of artificial grapes and a lucious-looking wax peach and a plum or two with two real ba- nanas and a real orange or two. And that reminds us of a practice that has many advantages in the sea- so when fresh vegetables are less plenti- ful and more expensive, of making com- bination dishes—containing some can- ned products and some fresh ones. ‘These combination dishes give variety to the diet and the presence of the fresh vegetables gives the advantages that we all know are present in foods that have not been canned. Try a dish containing cooked fresh onions and canned toma- toes when fresh tomatoes are high priced or out of season. Try combining cooked fresh carrots and canned peas. For fruit salad use canned pineapple with pieces of fresh uncooked pear, use canned peaches with fresh hard grapes. There is really never any need for the salad mixture to be entirely of canned fruits, though usually it is a conven- i(’-nlcc to make use of some canned mate- rials. Mrs. L. M. Hicks Mnnounces the opening of her new shop with a com- pletely representative collec- tion of the approved modes for Fall and Winter wraps, frocks, gowns and millinery. A cordial invitation to in- spect this new shop is ex- te nded to all. 7/ 1205 Conn. Ave. Brocade silk of appro- » STAR, WASHINGTON, D. C. SEPTEMBER QOilcloth Has Place in Parlor i/ i THE NEW PATTERNS IN OILCLOTH INCLUDE CHECKS, DIAGO- NAL STRIPES, POLKA DOTS AND A DAMASK MARKING. THE THINGS SHOWN IN THE SKETCH, ALL MADE OF OILCLOTH, IN- CLUDE A DOTTED LUNCHEON SET, THE DOILIES BOUND WITH BRAID, A FLOOR CUSHION AND A DOTTED TRAVELING CASE FOR TOOTH BRUSH AND WASH CLOTH, A PLAIN.COLORED, BRAID BOUND BAG FOR TRAVELING THINGS AND A LONG BAG FOR THE WET BATHING SUIT. Foot Notes for Foot Ball. Decidedly high heels suggest a less single-minded interest in the game, and possibly a greater interest in spe- cial phases of the situation. When The feet that carry the thousand- fold throng to witness one of the im- portant foot ball games of the season provide an interesting study in foot- wear. 23. 1928—PART 3. BY THE FOOD EXPERT. Broiling may be the best way to cook meat for the very young child or invalid, but in planning the meals for any group of individuals in normal health it is important to vary the mode of cooking meat as much as possible. Each method of cooking meat pro- duces a characteristic flavor. Precisely the same cut of beef broiled, roasted, stewed or fried would give four quite different flavors and for the sake of variety we ought to make use of them all. We have all been taught, I suppose. that meat cooked by frying is meore difficult to digest than meat cooked in other ways and yet in most families fried meat should occasionally be in- cluded in the daily bill of fare for the sake of variety. Meats suitable for roasting—without previous parboiling—are quite expensive, but unless we must get along on a very small food budget they should be in- cluded occasionally. And even if we are rich and don’t have to have cheap cuts cooked by long, slow simmering they too should be included for the sake of variety. Most housewives are inclined to favor one form of cooking. In thousands of homes in this country the only way that meat is ever cooked is in the fry- ing pan. Some women when they first learn the possibilities of casserole cook- ing cook all meats in the casserole until members of their family may well wish never to taste another dish “en casserole” in their lives. I used to visit a house where there was never any- thing but roast meat, roast clricken, roast duck, roast beef, roast leg of lamb. And what they did not eat that night, the cook next morning must have car- ried home or fed the dog, because there 1 were never any made-over meat dishes or _cold cuts. _In planning the meals for the week it is always a good plan to include a variety of meats. If you have no prejudice against pork and red meat has not been put on the index by your doctor, then you have pork, beef, lamb, veal, chicken and other birds, fish, and occasionally liver and other so-called. viscera meats to consider, and it is just as well not to have any one sort twice,| save where a left-over meat dish is planned. Then, having included a number of’ these sorts of meat, try to plan a variety of methods of cooking. If you have beef stew this week, then plan to have lamb roasted or broiled: if you| have boiled ham don't have boiled lamb or boiled beef. Never have fried meat more than once in any one week—not. only because it isn't so welcome, but!| because it becomes monotonous. s not more sorts of meats to choose from are usually those have not mas- tered the wide variety of ways in which; meat can be cooked. | In deciding on the way in which the' meat is to be céoked you may be guided | by the time you have to devote to the' preparation of the meal. Broiled and fried meats are a good selection for the days when the dinner must be got in a hurry and when there is no one to stay about in the afternoon to baste the:| roast or to see that the stew or broiled meat does not stick to the pot. 3§ Broiling, which experts say is the best, way of cooking meat from the point off view of health, calls for the more ex- pensive tender cuts. Ideally it should: be done over coals, but it can be man-'| aged under a gas broiler satisfactorily.i| Many women who insist that they never fry meat do use the frying pan quite often. They insist that what they do is pan brofling, but many a pan- broiled steak and chop—so-called—I am sure is in reality simply pan fried. a Baby Grand We have a few used Grands of real value that we offc_ to the woman who wants a good Grand at a low price and terms. Grands have taken the place of the Upright. They are now the le.:ding style of pianos sold. No modern home is complete without one. This is your opportunity. Come and select while our stock is complete. Go without one no longer. Here is your opportunity. Come tomorrow. Fried, Broiled and Baked Mea 13 To pan broil meat the pan must be very hot and it is necessary to use a sub- stantial iron Irying pan, because the least possible fat is allowable. It is, I think. impossible to do a real pan broiling on an aluminum dish. Stews require long, careful cooking, and this is an excellent method for sougher cuts. It is certainly extravagant to use first cuts for this sort of cooking. Braised meats have a flavor all their own and tougher cuts may be cooked in this way. The meat is first browned well all over in the frying pan and then slowly simmered in the pot or casserole. Roasting was originally don> over or under or beside hot coals, the meat being held on & spit which was kept in motion so that the meat would cook evenly. This was really a sort of pro- longed broiling. Nowadays so-called roasts are in reality baked. In order to give the proper “roast” flavor the oven should be quite hot toward the end of the process, or, if you like, the un- covered roasting pan may be placed beneath the broiler toward the end so that the meat may be browned. In planning the meat dishes for the week I have suggested cooking the left- over meat from Sunday in the casse- role. This may be done in a variety of ways. You may grind the meat in the meat grinder or cut it in small pieces or thin slices and you may cook it with tomatoes If you like or put over the top a layer of mashed potatoes so that the dish becomes a sort of shep- herd's pie. Broiled lamb chops for Tuesaay, beef stew for Wednesday, with what remains used for beef croquettes—cooked, of course, in hot, deep fat—baked fish, breaded veal cutlets and roasted beef- and-pork loaf, give variety in kinds of meat usual as well as in ways of cooking them. Shield hal:;y‘s h?es Slightly From Sun Now that sun baths have become popular, and many doctors recommend them as part of the regular treatment of healthy bables and children, as well as for those suffering from tuberculosis and rickets, the question of the effect of direct sunlight on babies' eyes has come up for spacial consideration. Old-fashioned nurses and mothers fly to the rescue of any baby lying with the sun in his eyes, fecling that eye trouble or even blindr-ss may come as a result of such exposure. According to a recent publication of the National Society for the Prevention of Blindness, it is the cpinion among well known baby specialists and eye specialists that “the deleterious effects of sunlight on babies’ eyes were greatly overestimated; that babies as well as adults instinc- tively close their eyes against glare.” However, needless exposure should be avoided. According to those who have studied the situation, it has been found that “the baby can be placed in a car- riage, its feet away from the sun, with the sun beaming from an angle behind the carriage, so that the bony struc- ure of the forehead forms a natural shade for the baby's eyes.” Walnut Creams. One of the easiest sorts of candy to make is walnut creams, and almost everybody likes it. Make fondant by mixing confectioner’s sugar into a stiff paste with a little cream and the un- beaten white of an egg, and then roll the fondant into balls about as big as a whole small walnut. On each side of each ball press half a walnut meat and let them dry for a few hours. Then eat. You may tell something of the tem- perament of the women by the height of the heels chosen. Low-heeled sports shoes suggest that the wearer consid- ers the occasion first and foremost from the sports aspect. If she wears woolen_ stockings with her thick, sub- stantially soled shoes she will not have her attention distracted from the game by the inconvenience of cold feet. She will not need to be hampered by a rug around her ankles. From the fashion point of view, of course, this strictly sports type of foot- gear belongs only to the ensemble that is of the rather severe sports type throughout. One does not wear flat- heeled shoes with a black caracul coat or a velvet frock. SLOAN’S ART GALLERIES 715 13th St. NW. " 478 ORIENTAL RUGS AND CARPETS in all sizes and weaves, forming one of the finest po]]ec- tions of Eastern Floor Coverings offered the Washington public in many years. To Be Sold At Public Auction Within Our Galleries 715 13th St. N.W. Monday, Tuesday, Wednesday, Thursday and Friday, September 24th, 25th, 26th, 27th and 28th, 1928 at2P. M. ALSO NIGHT SESSIONS Tuesday, September 25th, and 2 SPECIAL Thursday, September 27th, at 8 P. M. Each Evening ON VIEW UP TO HOUR OF SALE EACH DAY The above collection is being dispersed by order of a large New York importer and represents examples from § | all the famous rug weaving districts of the Far East. C. G. SLOAN & CO., Inc., TERMS CASH one drives a distance to the game with the probability of dining at some road- side inn on the return trip one mini- mizes the possible discomfort from sit- ting with the feet resting on the cem- ent of a stadium in thin slippers. This Autumn many women are solv- ing the question of heel heights—when there is any question of the entire ap- propriateness of choosing either those that are flat or those that are ex- tremely high—by wearing straight heels of medium height, heels that may be worn either with the sports ensemble or the more elaborate afternoon en- semble. Smartness demands that the shoes must harmonize with the costume not only in style but in color. At Five Baby Grands—$18 Down his Apartment size Grand is just like new, 3325 with beautiful mahogany - case, pearly white keys and has had very, very little use. Can be bought on your budget terms of $10 down and $10 a month. — This slightly used Grand will satisfy the musician as to tone, it has a beautiful case satisfying to the eye and built to fit in with the modern furniture of today. Can be bought for $15 down and $11 a month. — o This Apartment Grand is dainty, grace- ful and lovely in tone. It is a dream, and can- not be told that it has ever been used. But used it is, so why the price and terms of $20 down and $12 a month. - e When you see this beautiful case, hear its sweet, soft, mellow tone, you will wonder why you are so fortunate. But some one else’s loss is your gain. Terms $25 down and $15 a month, r The wife of an Army officer turned this lovely Grand into us. She loved this piano, and perhaps you would also if you could but hear its beautiful tone. Such attractive terms as $25 down and $15 a month. Each Day Auctioneers. o ———— o Just the Grand for the woman who has waited and waited. 1f you don’t get this one, and on these terms, perhaps you will never have such a chance again. $25 down and $14 a month. *335 *385 EXCHANGE YOUR QLD PIANO ARTHUR Jornan Prano Co. G Street, Cor. 13th Chickering — o When we priced this Grand we had in mind the musician who wanted the best, but did not feel able just now. Terms $25 dow and $15 a month. $ o Mason-Hamlin Knabe Fischer The Ampico e ——— B — . - e