Evening Star Newspaper, October 25, 1928, Page 47

WOMAN'S, PAGE.] Dishes for the Foreign Guest BY LYDIA LE BARON WALKER. Whenever a foreigner visits a home, whether for a prolonged stay or just for a dinner, the hostess finds herself €omewhat puzzied to know what to serve. Shall the meal consist of dishes fa- 1025 ONE COURSE CAN BE GIVEN OVER TO FOREIGN DISHES .WHICH ‘THE HOSTESS HAS HAD SOME PRACTICE IN PREPARING. miliar to the guest or dishes new to him or her? Will the preference be for food of the sort provided in the coun- try from which the guest came, or for that served in the country in which he is? Will it be considered a compli- ment to remember the dishes of the dis- tant country or to set before the guest 3he particular delicacies from the land about him? Safety lies in a middle path. If a meal is elaborate, this is easy to ac- complish. One course can be given be that known to be popular in the home country. of the visitor. A hostess can be sure of having the dishes that are specialties in her lo- cality. These are safe in her prepara- tion; therefore it is wise to have the majority of -this sort. She knows she is correct, and she sincerely hopes and trusts the dishes will appeal to the guest. Also it they do not she can rest assured that there are- enough dishes that will be liked to satisfy any appe- tite. It may be added that it is a poor guest who does not at least try to like the new dishes. As a matter of fact, the guest may prefer these to dishes from his own country that are, after all, quite unlike what he is accustomed to. For instance the French are famous for their salads, but they are aghast at some of ours. A fruit salad is so distasteful to this people that it is sometimes beyond their powers to eat it. They excel in dressed lettuce and vary it with bits of celery Toot or beet root. Their salads are what are termed culinary works of art and any one who has eaten them in France knows that this is a well deserved ap- pellation. Never have I eaten an Amer- ican prepared salad of the sort served in France that was comparable. It is somewhat unsatisfactory, therefore, to serve to French guests what Americans delight in as salads. Again another instance comes to mind. Roast beef is as popular in Eng- land as ple is in America. To serve it absolutely right to an English person, it should be accompanied by Yorkshire pudding. This tasty accompaniment may be likened to dumplings baked in the meat pan. Americans make it well and it should not be omitted if the host- ess is sure of preparing and baking it in English style. From these glimpses into foreign cookery, it will be seen that difficulties lie in the path of the hostess who at- tempts to serve any but dishes with which she is familiar. One or two for- eign dishes should suffice. It is for the guest to accept the hospitality of the country, which includes learning to like the best of the dishes known in the locality wherever he finds himself. ‘The much-traveled person adapts himself to customs with grace and ease. (Copyright. 1928.) Lessons in English BY W. L. GORDON. ‘Words often misused: Do not say “I don't hardly think so.” Say “I hardly think 0.y’ Often 'mispronounced: Inclement; both e's as in “men,” accent after the m. Often ‘misspelled: Acme; no k. Synonyms: Vague, uncertain, ob- scure, ous, abstruse, unintelli- gible, enigmatical. Word study: “Use a word three times and it is yours.” Let us increase our vocabulary by mastering one word each day. Today's word: Admonitory; con- veying an expression of authoritative advice or warning. “He shook his fin- ger as an admonitory gesture.” Baked Crabapples. Arrange about a dozen crabapples, unpeeled and stems erect, to fit snugly in a baking dish. Add half a cupful of sugar and one cupful of hot water and bake for about an hour and a half in a_moderate oven, covering for over to foreign dishes as the main ones, while the rest of the meal can be of dishes of the land now visited. If the meal is simple, one dishealone may the first half hour and basting occa- mm. serveflvexa'm cold in all t‘!:letlg ru jellied perfect , garnished MOVIES AND MOVIE PEOPLE BY MOLLY HOLLYWOOD, Calif., October 25.— The touch of misery has founl its way to the screen at last, as if to reprove those scoffers who claimed every pic- ture was the “Pollyanna story” in an- other version. Bob Armstrong’s newest vehicle lays on the agony. The hero is dead when the picture opens, lying with shut eyes on the bench of a railway station. This story relates the experiences of three Marines as they travel around the world together, and the entire tale is told in Tetrospect. Alan Hale, Bill Boyd and Robert Armstrong are the indefatigable trio. During the progress of the story Hale goes insane and Boyd becomes a physi- cal wreck. And, as I mention.d before, it begins with the dead hero lying in the railroad station and ends with the same flash. And perhaps this will cure a lot of people who say Hollywood is just one “Pollyanna story” after another. When drama hits the movie colony it hils Women the world over will be inter- ested in this set of rules to insure slim- ness, which were given out to movie stars recently: “Never wear round neck lines—they make the face fat. “Wear V neck lines to elongate throat and face. “Brush the hair off' the face and high in front. “Wear long, tight sleeves and hide bare upper arms. “Wear dark hose at all times. “Wear black dresses and avold de- sign in materials, “Wear short-brimmed hats and avold small hats. “Don't wrap furs closely about the neck. “Wear basque effect dresses whenever possible, “Wear the skirts well below the knees to avoid awkwardness. “Wear plain shoes without contrast- ing leathers. “Wear tailored suits when possible; have gowns cut on long, plain lines, without trimming.” To follow these rules should make a woman look 10 to 15 pounds slimmer than she actually is. They are from the astute notebook of Director Al Santell, whose genius in slénderization is becoming a byword in Hollywood. Two-timing the tourists has become 2 national sport in Movieland. Now and then it is necessary to shoot a sequence in a crowd=d part of town. " FACE BADLY DISFIGURED Red Pimples Lasted Six Years. Cuticura Heals. “My face was badly disfigured with blackbeads and pimples. The { pimples were hard, large and red, and festered and scaled over. They itched and burned so that they caused me to scratch, and scratch- | ing caused eruptions. I could not sleep well at night on account of the irritation. The trouble lasted about six years. | 1 tried lots of different remedies without success. I began using Cuticura Soap and Ointment and in one week's time I found greatrelief. 1 continued using them and in four months 1 was completely healed.” MERRICK. Heretofore directors and company went about this frankly—set up tm?r cam- eras, held their silver screens in full view of the populace, got a cordon of po- ncewgolflumk t.:a ':Euflau.“th; auto- graph hunters an re] memmumm”mm to_get a picture. Mnrynflnnmmddymnnwm making & sequence on Breadway, Angeles. Thousands rubbed lhfl’llml‘l E body or realized that a movie was being shot. The camera was concealed in a big box mounted on a truck of the type used to transport merchandise from curbing to store basements. The I:nses jof the camera out * through apertures in the side of the box. In- le, the camerman ground away indus- triously while the crowds milled along. They were a bit miffed by the consign- ment of goods which was allowed to stand in such a prominent position and occupy so much-sidewalk space during the rush hour. Buddy Rogers receives 20,000 fan letters a month. He is one of the vil- lage’s heavy favorites, and if the general public knew he was at work on the main street there would be a riot call at the police station inside the half hour. The entire feminine population of the vicinity would gather to admire. Paying heavy compliments is called “handing out red annles” in Hollywood. (Copyright, 1928, by North American News- PN TR TT VT TN ————— MODERN WOMEN APPLY BRAINS T0 THEIR JOBS Langh at Old-fashioned Ideas —Keep Their Looks, Save Their Hands ** * : Not long ago housewives were afraid to use lye in cleaning pots and pans. They used it only for opening up clogged drain pipes, re- moving rust stains from washbowls, or for purifying garbage pails. They knew lye cuts grease like a knife cuts cheese. They knew it i stantly rinsed away, leaving broil- ers, pots and pans sparkling, sweet smelling. But lye dried the skin of their hands. So in their cleaning water they depended on much soap, hot-water, stcel wool and muscle. Tired backs and red hands followed. Then along came the efficient young women of today, determined not to let housekeeping destroy their looks or kill their joy in life. They looked at these eternally greasy pots and pans. They saw what cleaning did to hands and backs. They determined to keep their hands out of water. Buying big ~ comfortable rubber gloves or long-handled mops they began using lye. In ten seconds now they swash clean a big broiler that took their mothers ten minutes of hard scouring. Red Seal Lye is their favorite he- cause it is 97% pure lye—the purest, quickest acting made. Don’t let routine drag you down. Try this clever new way. Just write down “Red Seal Lye” on your gro- cery list, now—and tomorrow will (Signed) Mrs. C. S, Marks, R. 1, Tallapoosa, Ga. Use Cuticura to clear your skin. Soap 2. Ointment 25 and e Talcum 25c. Sold everywhere. Sample each’ frec " Address : SCuticurs Laboratories. Dept, N, Maden, Mase" @™ Cuticurs Shaving Stick 25¢c. end this drudgery forever. G. STAR,. WASHINGTON, D. C, THURSDAY, OCTOBER. 25, 1928. 'SONNYSAYINGS BY FANNY Y. CORY. Me and Baby is playin’ “hickity- hock to the robbers’ slop.” Baby a "ittle nerbous 'bout robbers. NANCY PAGE If Legs Are Too Plump Try These Exercises BY FLORENCE LA GANKE. The gymnasium was filled with women who had come, for corrective exercises. Some were too round, some were too straight, some wanted to make their legs more slender, some wanted to make them more shapely. One woman confessed that she had put off coming because she had hoped that dresses would be longer and that these length- ened skirts would cover her too well padded legs. But with skirts staying short she had decided to seek a rem- edy. The instructor told her it was impossible to reduce one part of the body without reducing all of it; but that she might go through certain exercises which would make her legs more shapely. The woman was told to sit on a low chair and to raise her right knee as 7 to £ she was £ EEEE H Exercises like_these tis se] with reducing: Wiite ty Nangs Bate: e Sadiessed arieiope " sekine "o for “her IABSTGh redueing Atine her for he 1t Filling. Mix half a cupful of granulated sugar with one-fourth tablespoonful of corn- starch and stir in one cupful of sour cream to make a smooth paste. Cook for 20 minutes in a double boiler, stir- ring only until thickened. Add one- fourth cupful of chopped nut meats and one teaspoonful of vanilla and when cool use between layers of a chocolate cake or as a filling for cream puffs or up are TINTEX ALL 'your Pretties in Paris Colors ««.. Paris says all the lovely, delicately-colored “pretties” you wear must also wear the colors of fashion— the eolors Paris favors. - ++++it’s sosimple to be smart ‘when you use Tintex—because Tintex is so simpletouse. Justeprinklealittle Tintex in the rinsing water and see how your daintiest step-ins—your most per- ishable chemises—renew their original freshness, gain new ‘color-smartness. And if you'retinting lace-trimmed useTintex in the Blue Box— it tints the silk only, and the lace remains white. «+«.0f conrse, Tintex comes in all the newest and most fashionable colors now favored by Paris. You can see them on actual samples of silk if you will ask your dealer to show you the aew Tintex Color Card. o—THE TINTEX GROUP——y Products for every Home- tinting and Dyeing Need Tinsex Gray BosTints and dyes all materisls. Tinses Blue Box—F or lace-trimmed silke—tints the silk, lace remaine white. Tinses Color Remocer—Removes old color from any ‘material 0 it can bo dyed a new color. Tin TINTS AND DYES ANYTHING ANY COLOR butory PARK & TILFORD Aol Replies to Readers. Grown-Up and Growing Up. I was much impressed by vour article on the “Conflict of the Ages’ and wonder why nobody ever called attention to_ so .. 1 was graduated from col- three years of graduate work was mad assistant in the Home Eco- nomics, and after three years of that, mar- ave three children, the s old. (There-4s a German things come in threes.) rast my present life with my the light of your article | greatly; but w} hint of this central fact of home psychology? That's one of my three questions. The second is. Why has this recognition of the "world of ‘childhood come 5o late? ~And m: third—three is in part correct; t} ing 1s responsible for much of it. right? But I feel like giving three cheers for your article. MOTHER OF THREE. Reply: ' Taking the last question first, it is pertainly true that there are lots of peo- le who can’t see a child without want- Ing to make him dd something, or teach ium something, or correct him for xol'fle'.hll-nx. They can’t help seeing the hild as a creature to be recreated as goon as possible their own image. Kven so a book in its day as “Little ‘Women” had a false name and a false emphasis to our way of thinking, for that's just what a child shouldn’t be. The whole charm -and. advantage of baing a little girl is that you are not a Ifttle woman. Look at a collection of books for children of 50 years ago, and ysu can hardly believe that the young oxes who read those books or could be. made to read them, were of the same order of creation as the tots of today. Moralizing was certainly responsible for the difference. Yet there is moralizing and moral- The objectionable form of it th®n and now was the stupid assump- ticn that the child would be attracted to” your way of doing things by your superior example; and since you had no tendency to shout or romp or meddie or, get your hands dirty or slide down b banister or pull the cat's tail or “s4ss” back, this proved how easy as wéll as how viriuous it was to refrain from these unnecessary and impolite priceedings. To a later age preaching is said to have the effect of making virtue hideous and vice attractive. It rups that danger from the very begin- ning. Little boys have an advantage in ex- prgssing their reactions to this often wefl-intentioned mishandling in terms ofjtheir contempt for the other sex. Gepd little boys are known as “sissies,” and lower than that you can't fall in the boy's vocabulary. What little girls do -under the same provocation, I don't know. The simple fact is that that typs of moralizing won’t work. Children listen to it if they must and run away from it as soon as they get a chance, But moralizing in the proper sense of malking children moral is indispensable. We don't differ so much, when you con- side the essentials, from the former generations in what we want children to db as in the means we employ to get them to do it. What we are aiming at is to get the child to co-operate in guiding its behavior toward desirable ends. To secure the co-operation of the chilé involves understanding, and to avoid opposition requires more still. So long as you just preached and laid down the law and enforced it and paid no attention to what was going 31 in- side the child you weren't likely to dis- cover child psychology. The easiest explanation was original sin, and you startell uj the path of conversion early and kept at it steadily. The child just had to fit into the adult setting and ngake the best of it. ‘The;largest sense of contrast appears KEEPING MENTALLY FIT BY JOSEPH JASTROW. not in the home, where it is conspicuous enough to shock those who remain un- convinced that the new ways are good ways, but in the clinic for children who present behavior problems, little or big. Where formerly they were spanked or sent to their rooms on bread and water, their attitudes are now minutely exam- ined, their motives probed, the doctor and the psychologist eager to get some insight into the causes of the resistance to training that makes the behavior problem. Discipline is by no means discarded; be adjusted to the type of child. All discipline is good that you can get the child to accept. Moralizing in the sense of telling the Y | child what he ought to do, and espe- cially in the sense of the moralizer who 1|tells the parent what he or she ought to get the child to do, with no hint as to how that desirable erld is to be ob- tained, is passed. In its plate is the recognition of the child's problem in fitting into an adult world. We are aware that a child has to grow up in & child’s way. It is intelligible enough that the wide- spread understanding of this problem of the ages had to await the develop- ment- of biology and psychology as guides to living, though through. the ages there have been recognitions by exceptional men and women of the right of children and concessions to their incapacities. This may not be so much a direct answer to this three- in-one question as a further attempt to Jjustify procedures that are adding one more experiment to the many ways of converting growing-ups to grown-ups. Fortunately, human nature is tough and will survive a good deal of mis- handling. Caramel Pecan Rolls. Roll some dough out to less than half an inch thick. and in oblong shape about 6 by 10 inches. Brush with melt- ed butter, roll up loosely the short way and cut crosswise in pieces about 2 inches long. Stand on the cut edge with the dough well apart in a baking pan-tontaining a caramel mixture made by stirring two tablespoonfuls of butter and one cupful of sugar until light brown, then adding one cupful of boil- ing water and cooking to a heavy sirup. Sprinkle with half pecan meats before adding the rolls and allow at least an inch around each one for rising. Bake for about 30 minutes in a hot oven and turn out of the pan to cool. Home in Good Taste BY SARA HILAND. Just the thing for milady’s boudoir is this daintily designed table. Con- structed of light walnut, with the top and the fronts of the drawers decorated with an inladi design, this table, though small, is really very useful. It may be used at the side of an easy chair, chaise longue or bed. Placed between twin beds, it may hold a lamp with two shades,thus providing excellent night reading lights. If you prefer, you may have this type of table equipped with a marble top, in which case the ornaments may be of bronze in the shape of mounts instead of inlay as suggested. This table would be appropriate in a room decorated with taffetas and brocades with softly tinted walls, since pastel shades blend more beau- tifully than vivid tones. A table of this type may be used in a living room, but it is advisable to use a pair, one at each end of a sofa, with a pari of lamps to go with them. The little drawers may be lined with brocade or velvet in a color to harmonize with the general scheme of the room. D Y Oatmeal Betty. Mix two cupfuls of cooked oatmeal with four apples cut in small pieces, half a cupful of raisins, half a cupful of corn syrup and one-fourth teaspoon- ful of cinnamon. Bake the mixture for half an hour and serve hot or cold. Any dried or fresh fruits, dates or ground peanuts may be used instead of apples. This recipe will serve five persons. DISCOLORED DRAINBOARDS Millions of women whiten them with Clorox. Spick and span—jiffy- quick—wood, tile, composition or enamel. No rubbing, no scrub- bing. Directions on bottle. ForEasy Househecping e C AT ALL GROCERS FEATURES. BEAUTY CHATS It is unfortunate that everybody can- not take an intensive six months’ course in simple medicines and the general care of the body. Often the treatment that cures one person is very bad for another, and yet in an ignorant and fumbling way most of us go on trying one “cure” after another, and are lucky if, after years of exg:rlmenflnz. we find something really neficial. Certain things, however, are of universal benefit —sun bathing, for instance, by which I mean letting the whole body be ex- posed to the direct rays of the sun for a certain amount of time each day. If you are not used to sun bathing, you must begin with only a few minutes and gradually increase this until you can stand half an hour to an hour of it every day. ‘To be sure, cold weather is coming, but many of my readers go South dur- ing the worst cold, and it seems a pity they should not realize the immense benefit of a few weeks' sun bathing during months when the body is ordi- narily kept covered up. Many of my readers also live in the South, where sun bathing is practical the year around on protected slee&lnx porches. For those who cannot take a real sun bath there are violet ray machines which can be attached to any electric light system which give the health rays of the sun in concentrated form. Another general cure is a diet con- taining about a third as much starch and twice as much liquid as you are BY EDNA KENT FORBES accustomed to. Such a diet rests the digestive organs, flushes out intestines, kidneys and liver. Dottle J—Consult a skin specialist for the birthmark. You can do nothing yourself to remove it. J.. L. Z—Most marks left from mos- quito bites will disappear in a few weeks. If some remain, try bleaching them with peroxide. Marie W.—For an extra strong epsom salts bath to take off weight three heap- ing handfuls of salts are needed for a half of a bathtubful of hot water. Stay in the bath a half hour at least, and keep sponging all the places not under water. Two or three of these baths a week are sufficient, and best taken be- fore retiring, because they open the pores more than other baths. Mrs. A. V.—You had better use an oil cream, wipe off surplus, and follow with a very cold water rinse. —_— Broiled Halibut. Wipe a three-fourths pound slice of halibut with a damp cloth, brush with melted butter, season with salt and pep- per, sprinkle with a little lemon juice, and place on a greased broiler. Cook for about eight minutes on each side under a moderate flame. Remove care- fully to a hot platter. Cream two tablespoonfuls of butter with two tea- spoonfuls of lemon juice and spread over the fish. SOMETHING new under the sun! A salt that’s guar- anteed! Guaranteed never to harden or become lumpy. International Salt. The cleanest, purest salt money can buy. And it costs no more. Packed right and sealed tight for five cents. At your grocet’s. | ]fle distinctive flavor of home-made bread - - - ‘WASHINGTON HOUSEWIVES discriminate among the various brands of bread and will go to a great deal of trouble, if neces- sary, to get the bread they prefer. They have chosen Rice’s, they have told us in hundreds of letters, because it has the flavor they like, the wholesomeness and nourishment they demand, the whiteness homemade bread. Rice loaf of bread.” and fine texture that indicate good ingre- dients and careful baking, because it slices so beautifully and because it makes such lovely toast and sandwiches. If you're not buying Rice’s Bread now, : you will want to try it when you've read the . three letters given here. You can get it at your own grocer’s—fresh twice daily. “Just the right degree of firmness" “Riee’s has a distinctive taste, unl;xue among bakers’ breads . . . the taste of “Still another feature that I have found in Rice’s Bread alone is the texture. It has just the right degree of firmness. You may slice this bread as thin as you like, and for making sandwiches it is unexcelled. I ‘“‘Last,and mostimportant, isits quality. You have but to taste it to know that only the best ingredients have gone into the Mrs. H. L. Bisselle, 4458 Resevoir Rd., N\ W. «All ingredients “My first thought in buying bread are guaranteed’’ 2 “Wholesome and delightful to taste” ‘“‘We have used Rice’s Bread foralong is the nourishing quality and wholesomeness. In Rice’s Bread you are assured of these qualities, asall ingredients are guaranteed, and the bread baked by expert bakers so as to give you a rich brown crust, with the inside of the loaf light and soft, yet baked long enough. “‘The children in our household when given a slice of bread and butter always ask if it is Rice's Bread as the freshness and taste is so much more gratifying than that found in any other loaf.”, (Mrs, Edna E. Cogan,} 504G st.,S.Ey while, and, as a practical housewife, I find Rice’s Bread wholesome and delightful to taste. I have kept it fresh for a week and I find it the best bread for plain and French toast and for puddings. My friends from Ohio stated that it was lovely bread. It makes deliciogs sandwiches, The texture is fine—thoroughly baked and very light. I think it has all the other bread in the District of Colum- bia beat 100%. We have taken Rice's Bread as far as Ohio with us to our relatives.” Mrs. J. R. Hood, 929 Seventh St., N. E.