Evening Star Newspaper, October 30, 1928, Page 36

One of Amenities of Home flfie BY LYDIA LE BARON WALKER. CNE OF THE WAYS TO OPEN A SINGLE BED FOR THE NIGHT IS TO FOLD BACK THE UPPER COVERS PARALLEL WITH THE HEAD BOARD. hold, this task may be relegated to a young daughter. Even if she retires much before the rest of the household seek their beds, it is no barrier to her performjng it. It is quite correct that the duty be done quite awhile ahead of the bedtime hour, unless the home is an apartment and there is the like- The suggestfon of rest which imme- diately greets one upon entering a room s0 for the child can attend to it skilifully. The spread is drawn over the foot of the bed, or folded back by doubling in half, and then in quarters hefore being placed across the footboard. 1If it is an ornamental one, it is often removed and folded separately. The bed may be opened for the night in one of two ways according to prefer- ence. The corner of the sheet and covers can be turned back diagonally, leaving a triangular opening, or the covers, with the sheet folded over the blankets, can be simply turned back once again, parallel to the head of the bed. This way is somewhat favored for single beds. In double beds the sheets may be turned from each opposite corner, in the trianguler manner, so that the corners meet in the center, and there are two triangular openings on each side. This was considered very much the thing for a while. Although it is na longer a novelty, it is a popular way of preparing double beds. Maid service implies the laying out of night things, garments, slippers. When the task is performed by the members of the family, this detall is considered too personal to be attended to in the case of one of the opposite sex. Of course, in the case of a guestroom, the one verforming the duties of maid should a'so sse that fresh water Is in the water bottle, and the shades are drawn and low light burning. e e DAILY DIET RECIPE ROQUEFORT WAFERS. Roquefort cheese, 1 tablespoon. Olive oil, 2 teaspoons. Prepared mustard, 2 teaspoon. ‘Worcestershire, 14 teaspoon. Cayenne pepper, 1/24 teaspoon. Saltines, 6 or 8. Stuffed olives, 6 or 8. MAKES 6 OR 8 WAFERS. Make a paste of cheese, ofl mustard and worcestershire. Add epper. Spread mixture on salt- Pnes or long, narrow wafers and garnish top of each with thin slices of stuffed oiives. DIET NOTE. Recipe furnishes a very little protein in the cheese and some fat in the oil. The whole con- coction should be used very spar- ingly and on rare occasions by only those with normal diges- tions who are average or under- weight. Could be taken by normal adult who was over- lthood of persons, not of the family, passing an opened edroom door. In a house or duplex spartment this draw- back is eliminated. KEEPING WIENTALLY FIT BY JOSEPH How Shall Adults Study? I am interest in your recent article Sl Fducation, contemplating, as It you E the ychology of study it stnery beekds et wopld betls e S ey EPEQRTY-THI\KEA at our timi more quic Reply, The hardest thing to learn is how to learn. If you had the secret of learn- ing, you wouldn't need else, There is no one recipe iearning, for the reason that learning is the name 3 the nature and the quality of the prod- uct, depends upon every part of your mental equipment; how you see and hear, how you move and register, how you attend and recall, how you absorb and imagine, how you relate and judge —what kind of a mind you have. ‘We use the word “study” for the more intense and concentrated use of your mental powers, when you are mak- ing all the efforts you can to take things in. Studying is using your mind to make progress, to get somewhere, to understand. There are as many kinds an alert mind, vou are l'eamlnc some- ‘The problem of gTasD. aenta.l interests that makes us all stu- it is matural for to study but not for adults . Study is a mental habit irrespective of :,c. ‘The young have the advantage a cerfain flexibility of mind. They are not yet set in their habits, which means that they haven't 80 large an array of organized ways of spending their energy, also that they have a good deal of encrgy to spend, JABBY “Havin’ heard Stubby tell for the tenth time tonight about gettin’ his tail trimmed, I'm convinced that sufferin’ durin’ an operation ain't nothin’ com- pared to what it is afterward,” (Copyright, 1928.) UICK weight if non-fattenmfi oil were substituted for olive oll. JASTROW. and are not troubled by conflicting cares and duties, They are freer to learn in more senses than one. The mature have thc advantage of knowing better what they want, have had a longer discipline in holding them- selves to & task, have a more firmly o set of interests, a wider grasp of relations, a different background of experience. There is nothing about the word “scholar” or “student” to suggest the child. You speak of a great Shake- spearcan scholar and of his work as scholarly; you say that so-and-so is & fine student of languages. Adult education must take full ac- count of these differences or it will miss fire. - The notion that life begins where s%ma and school ‘ends when | lite 15 again misleading. When you teach children, you, as an adult teacher, have to bear in mind that they are still children, and that as you teach them you must help them to become adults.” It's much easier to teach adults, because you can concentrate on teach- ing, arofn the idea of schooling and assume interest and applicationy You are j\ult helping their minds w0 help e SONNYSAYINGS BY FANNY Y. CORY. Drandpa tellin’ what he goin’ ter }do to any feller he catches soapin’ our winders—I berry glad I gived in to Baby, an’ let her do ’em all by her Yittle self. (Copyright, 1928.) NANCY PAGE Halloween Buffet Table Bears Autumn'’s Fruits BY FLORENCE LA GANKE. Nancy and Peter were asked te the Lacey's for a Halloween party. They went expecting to have a riotously good time and they had it. -They bobbed for apples, cut the cake of flour, looked in the mirror, and did all the other tradi- tional things. But it was when they came to the supper table that the exclamations of delight were loudest. Mrs, Lacey had ngmged a buffet table which was a delight to look at, Pump- kins made into grinning goblins were danged down the center of the table, ‘There were piles of plates, napkins and assortments of silver at either end of the table. Baskets of grapes were placed at_intervals. The guests took plate, napkin and silver and helped themselves to the food. Three large, brown casseroles held scalloped potatoes. Bean pots of tradi= tional Down East shape held baked beans. ‘There were dishes of creamy cold slaw flecked with green peppers, mounds of snowy cottage cheese made ves. Teachers are just leaders, and the fol- lowers are on the same footing of in- terest; each stimulates the other. Adult education isn't limited to those trying to make u& for opportunities they missed in youth. That lack may be one mo- tive, but it is no different from the gen- eral desire to feed the mind and satisfy nts. If you've been working in a at an office desk and hrven't kep! the habit of tackling substantial men-- tal food; if you've just played with mind, and let it dawdle over ex- or up | did all faintly red with paprika, sandwiches of steamed brown bread, tiny pumpkin ies, crispy brown doughnuts and agons of cider. Coffee was avallable for those who wanted it. After Nancy had everything she thought she possibly could eat she discovered a platter of thinly sliced pink ham and back she went for a helping of that. It was while she ‘was taking that she discov- ered she had missed the dish of relishes. S5 she helped herself to those, and so the other guests. s Halloween bont like this one is Atter interested in reducing. Write io Nancy Page. self- your citing stories and never held it to more than a few minutes’ attention, you are going to find your mental muscles pretty flabby for a while. If you have responsibilities and the care of a fam- ily and all sorts of distracting interests you may be handicapped by lack of freedom to put your mind on your newly accepted . If you have never given up the habit of being intensely in- terested in something apart from your livelihood occupation, you are all set for study at any age. You will be sur- prised to find how soon the rust wears off, and how smoothly, after a little oil- of ‘paper, inclosing a stamped. 32 epvelopé, RlE %o er Teatiet o 1 (Copyright, 1028.) ing, the works run. Don't think of study as something peculiar and out of your element. If you have serious interests and care to dig below the surface you can study. Just as science is only organized com- mon sense, so study is only organized learning such as you have never given up. All this arrangement of courses and exercises is just a convenient ma- chinery; its only service is to organize your interests and keep you to a diet—a balanced ration suited to your needs e i 1al _psychol t ere is no speci sycholégy of study other than that oF any concen- trated task; your power to study is your abllity to make a mental effort, to- gether with your power to penetrate, to get under an idea and absorb it, to pick a situation to pieces and put it together again. A child studies a new toy, but only with a child’s limited interest. An adult enrolls for a course with all the advantage of sustained interests, ear- nest purpose and a large experience in thinking for himself. Every one who keeps mentally it is studying something all the time. (Copyright. 1928.) Insist on the Genuine UAKER OATS Cooks in 2%, to 5 Minutes DOROTHY DIX’S LETTER BOX Is Love More Important to Men or Women? What to Do With a Fiancee Who Refuses to Break Off Engagement. D!AR MISS DIX: Is there such a thing as love? Our group of married people have been discussing it. attachment. marriage. in a man's? Answer: Of course, there is such a thing as love. The men say love is merely a strong ‘The women say that it is love that brings people together in Is it true that love is a bigger factor in a woman’s !fl; than it is Love is the greatest thing in the world and it is what makes this old world of ours go round. But no one can define just what love is. It begins in sex attraction, but it is more than that. I should say it is sex attraction to which is added congeniality of mind and temperament. It is sex attraction that draws a man and woman fogether in the first place, but efter that, if they are to continue loving each other, they must be able to think the same thoughts, to understand the same things, to have the same point of view, and the same ideals and aspirations. When you have that you have the love that lasts, and that makes a couple fonder of each other on their golden wedding day than they were when as a boy and girl they stood before the altar. So the definition of love as a strong attachment is true, particularly of wedded love—the love that comes after people have settled down, when youthful passion and romance have fled, that a man and woman come to have and friendship has taken their place. Then it is that strong attachment for each other that is woven of a thousand unbreakable threads of respect and gratitude and admiration and trust in each other's faith and loyalty. And that is a tie that only death can break. Yes, I think it is true that love is a bigger factor in a woman's life than it is in a man’s. Women live more in their emotions than men do and are more dependent upon love for happiness. Also, they have fewer interests than men have, less that is exciting and diverting in their lives, and so they have more time to think of their feelings. “Man’s love is of man’s life a thing apart, 'tis woman's whole existence,” said the ‘poe‘!. and he was right. DOROTHY DIX. .. DEAR MISS DIX: I have been’ engaged to a girl whom I honestly thought I loved, but now I have met another my life I am really in love. girl and know that for the first time in I told my flancee of the other girl who has come into my life and asked her to release me in order to avoid making three lives miserable. She absolutely refuses to give me up and abuses the weman I love. T have given up this second girl and have devoted my entire time to trying to convince my flancee that it is best for her to break our engagement. She cannot, or will not, see that it is for her happiness to give me up and I am utterly V SERABLE LO . miserable. What is my duty? MIS] VER. Answer: You have done the honorable thing in telling your flancee of your change of heart and now your duty is to yourself and to the girl you love. You have given your old sweetheart a chance to save her face by breaking the engagement, and if she won't do it you should do it. I say this just as much for her sake as I say it for girl’s, for no man can do a woman such a deadly wrong as It isn't in human nature for him to be her when he loves another woman. ours and the other e does by marrying faithful to her, or to keep from hating her and revenging himself upon her for wrecking his happiness. No woman can force you to marry her unless you want to. She can't drag you to the altar against your will, so brace Ifi) Tun away from her, if you can't stand up an and have the courage at least to fight her. DOROTHY DIX. (Copyright. 1928.) DIET AND HEALTH BY LULU HUNT PETERS, M. D. Normal Temperatures. “My trouble is that I always carry a fever of 99 degrees between 4 and 6 in the afternoon. Is there any danger in that? I eat well and feel well and am not underweight. I am 26 years old, 5 feet 1 inch tall and weigh 121 pounds. My bowels do not move regularly. 8.” My dear S, if you never have worse trouble than four-tenths of a degree above 98.6, between 4 and 6/in the afternoon, you will be fortunate, for the normal temperature varies between 98 and 99 and the highest period is be- tween 4 and 6 in the afternoon. The lowest is around 3 in the morning, unless you reverse your habits and sleep in_the daytime and work at night. If you had any symptoms with the little increase in femperature, then you might be concerned, for that would mean a little toxemia or Pollonlng. According to the rule of 110 pounds for 5 feet in height, in stocking feet, and 5% pounds for each inch ove. that, you..are -‘about , 5 .pounds averweight. That' ml*vh‘be right for you, or it may indicate it you are eating too many starches and sugars and fats, and that 'might account for your bowels being g0 sluggish, ¥ou should take more fruits and vegetables and less starches and sugars and oils. Don't be taking your temperature all the time, S., unless you have symptoms. You don’t want to become a neurotic. Go for a physical examination once a year and then obey the hygienic rules and stop warrying about yourself. While it 1s exceedingly wise to take symptoms in hand before any serious inrcad is mage, you must not be too introspective. Plpe Organ Development. “I play the pipe organ. I have played it for a year now and have practiced two and three hours a day all this time. Several people have told me that I'll have thick ankles because in pedalis the muscles of the ankles are exel and will enlarge. 1Is this so? I am quite young, just 16 the other day, so T'd hate to have big, thick ankles. Of course, one does exercise the ankles a great deal in playing, and besides I play pedal exercises about a half hour dally, R e R R YOUR FAMILY NEEDS- Tender, Firm-Fleshed WHITE STAR TUNA Of all the foods the sea provides none is more delicious and healthful than WHITE STAR TUNA. Nature gave it a double attractiveness. Not only is it famed for its tenderness and rarity of flavor but also for the health-building phosphorous and iodine it contains. Serve WHITE STAR TUNA often. Appetites never tire of its goodness, and there are endless ways to prepare it, A meat loaf, a salad, or a sandwich of WHITE STAR TUNA will arouse the en- thusiasm of the whole family. WHITE STAR I do wish you would publish an answe~ to this, as my whole family have had many arguments over the matter. L.” d the ankles are tendons of the leg and foot muscles bound down by a strong sheath. While these will be strengthened they do not enlarge as muscles do, so I don't believe that you have any cause to warry, L. If you are going to make a career of organ ;z’hyiim. de\'en if the tank&;; were more developed, you are not goi to let this interfere, are you? by Over-Emotionalism. J.~I wouldn't say that a person who is inclined to weep a bit when a sad &lece of music or a sad play is heard over-emotional. If that were true, a lot of us would be so rated, including yours sincerely. Of course, if this tendency is marked, it is a case of over- emotionalism and probably indicates a weakened nervous system from some cause—either from inheritance or some infringemeént of the hygienic laws. ‘There are many good books on the subject of nervousness that you can get in the library, which might be of help to you. Night classes at Baltimore City Col- lege are larger than those of the day sessions. REG.US PAT. e IVIERYT The STYLE POST is the marker on the road to being smart. Sweaters. Sweaters, as usual, have a place of honor in the college girl's wardrobe— and in the closets of more sophisticated young ladies and matrons as well. Schiaparelli brands, as ever, have their characteristic modern motifs. Their loose hand-knit mesh makes them & wise choice for the heavy tweed skirts. The design on the one above is the more attractive for the complete lack of trim- {nmg around the neck, sleeves and bot- om. (Copyright. 1928.) MENU FOR A DAY. BREAKFAST. Grapes. Dry Cereal With Cream. Rice Cakes. Sausages. Corn Muffins. Coffee. LUNCHEON. Cheese Souffle. Toasted ‘English Muffins. Baked Rice Pudding. Brambles. Tea. DINNER. ‘Tomato Soup. Creamed Finnan Haddle. Baked Potatoes. Boiled Squash. Cabbage Salad. Cocoanu’ Custard Ple. Coffee. L RICE CAKES., ‘Two cups boiled rice, two eggs, one cup milk, one-half cup flour, one teaspoon baking powder. Cook as any griddlecakes. Serve with maple syrup. BRAMBLES. Chop one cup raisins and one- half cup currants and put in oven with one cup sugar and little water. Cook until soft. Add juice one large lemon, one egg well beaten and one teaspoon vanilla. Add egg after it is taken from fire. Make like turnovers and bake. CREAMED FINNAN HADDIE WITH POTATOES. Cut small slice fat salt pork into dice, cook until fat is ex- tracted and drain. Put three ublesfioom pork fat in saucepan, add three tablespoons flour, stir well, then pour in slowly, while stirring constantly one and one- half cups milk. When perfectly smooth add one and three-fourths cups flaked cooked finnian haddie, one and three-fourths cups diced cooked potatoes, the pork scraps and pepper and salt to taste. Stir well, cook 15 minutes over boiling water, aCd beaten yolks two eggs, cook minute longer and serve with garnish of toast point. MOVIES AND MOVIE PEOPLE BY MOLLY MERRICK. HOLLYWOOD, Calif., October 30.— Despite the fact that less bread and butter is served in Hollywood than in any place of its size in the world, there is a group that is trying to get fat. They are artists of the camera. ‘They consume potatoes, ripe olives, mush and cream, bread and dessert. Yet most of them remain a little under the weight they would like to be to give the best effect. Heading the list is Colleen Moore. From certain angles Colleen gives a slightly scrawny effect. Slimness is the prerogative of extreme youth, but scrawniness—that’s another story. Gary Cooper is among the men who would like to take on a few more pounds. Just why, I don’t know. His lean face and symmetrical waist line epitomize romance for a vast audience that is constantly increasing. Sally O'Neill would like a few more curves. Yet Sally is the sister of rotund Molly O'Day, who has had to resort to dire methods, including surgery, to train down to camera silhouette. Evelyn Brent eats nourishing food, coaxing curves. Hers is a severe and angular beauty which gives a certain fixedness and intensity to her roles, and yet is requisite for the type in which she is so often cast. The spiritually adventurous is not actively so. Young Willlam Bakewell, Norma Tal- madge, Dolores Costello and Claire Windsor are in the non-banting class. June Collyer hes been told that her beauty will register in a warmer and more wondrous way if it is backed up by a more buxom quality. One may, it scems, be overethereal. Hollywood has those fortunates who boast of being able to eat any and everything. Connie Talmadge is among them. Time was when both the little Talmadge girls were plump as part- ridges, but movies were young and cherub-like in quality then also.- Ladies wore dresses of ankle length and were quite devilish when they removed their collars and allowed a bit of throat to show. Vampires popularized The restless husband wandered from his sleek, plump, well meaning wife to the hectic fascination of a brazen, slender creature who affected tiger- skin rugs in her backgrounds and who was about as artless in her effects as a thunder and lightning storm. The plump heroine gets by even now. But Nita Naldi couldn’t put over the seductress with a size 42 ire. The movie girls who frankly admit that fattening foods are a ¢! b to them are Phyllis Haver, Lina quette, Dorothy Sebastian, Margaret Livingston, Vera Reynolds, Elinor Fair, Nancy Carroll, May McAvoy, Billle Dove, Lois Wilson, Louise Fazenda, Carmel Myers and Alleen Pringle. I almost forgot Joan Crawford and Clara Bow, both of whom exercise a great deal, in additién =~ dsting. Dorothy Dwan and Jobyna Ralston were always chubby types, but enang- ing moods and tenses in pictures have demanded less content in the silhou- ette. Both obligingly furnished the pre- vailing outline without losing :nytglnl from the full, perfect oval of the face. So, if you're not in the movies, order escalloped potatoes or a fondue; have your sweet way with chocolate souffle or what have you, for Paris says the fuller figure will be the vogue. Hollywood has turned thumbs down on it long since. (Copyright. 1928. by North American News- paper Alliance.) —— Helping Father. From the Pathfinder. Father—No, sir, T won’t have m daughter tied for life to a stupid fool. Suitor—Then don’t you think you'd better let me take her off your hands? slenderness. afety first— guard THE DANGER LINE TuousANDs suffer needlessly from tooth decay, from gum in- fections and from the dangerous illnesses these conditions bring about. ‘The reason is that merely brushing the teeth is not enough. For acids, the most dangerous cause of tooth decay and gum irritations, form in the crevices at The Danger Line, where no tooth-brush can reach. Squibb’s Dental Cream brings protection. It contains more than 50% of Squibb’s Milk of Magnesia—enough to neutralize the acids at The Danger Line and elsewhere. Whenever you use Squibb’s, tiny particles of Milk of Mag- nesia are forced into every pit and crevice where acids form. There they remain to safeguard your teeth and gums after- wards. On sale at all druggists—40c a large tube. Copyright 1928 by E. R. Squibb & Sons ee1\/10119 like HOME-MADE bread than any I have ever eaten . .. “Stays fresh longer thanany other bread” 92 “Ilike Rice’s Bread because it stays fresh longer than any other bread and keeps its taste. It is easy to slice and makes a nice looking sandwich. No matter when I get it from the store it is always fresh. Rice’s Bread is more like home- made bread than any I have eaten. I feel safe when I get aloaf of Rice's Bread becausa every loaf is wrapped in oil paper. I find it very appetiz- ing and very nutritious for my family.” Mrs. J. M. McLaughlin 4202-32nd St. Mt. Rainier, Md. hundreds of letters Washing- ton housewives have told us what qualities they demand in bread. They want it to havea fine flavor, of course. They want it to be light yet firm of texture, and they demand that it shall keep without moulding or drying out; that it shall slice easily into thin slices, even when fresh. They want it to toast well and make up nicely into sandwiches. . And of course they insist that it shall be wholesome nd nutritious. ' And all these Washington ousewives have chosen Rice’s be- cause they say it is the only bread that combines all the qualities they require. You'll find Rice’s at your grocer's—fresh twice daily. MRS. J. M. MCLAUGHLIN “Rice’s is truly health building”’ ‘‘Living as we do in an age of speed, mothers have little time to devote to bread-making, yet we want bread as pure as though we had inspected every ingredient. “My children know good bread when they taste it, and Rice’s has been their unanimous choice since they first started to eat it. I like the w; paper carton that retains the crispness. Rice’s is truly health building.”” Mrs. Patrick Sullivan 1412-29th St., N. W.