Evening Star Newspaper, November 1, 1928, Page 58

WOMAN'S' PAGE.” THIE EVENING STAR, WASHINGTON. D. €. THURSDAY, NOVEMBER 1, 1928. FEATURES.’ | | one cupful of chopped pecans or wal- |Use Low Heat to nuts, one teaspoonful of salt. three R A DAY. MERY. Y0 o Cook Cheese Well | eggs well beaten, one teaspoonful of AUNT HET BY THORNTON Types of New and Smart Muffs BY MARY MARSHALL. Fies & muff.” some one said in describ- ing the little known author of a much talked about new book. I pictured to myself at once a rather prim little person with a fur collar BEIGE CARACUL WAS USED FOR THIS SMART FUR SET, THE MUFF BEING WORN AS A CUFF ON THE RIGHT WRIST. fastened quite precisely under her chin, a hat that sat up high on the back of her head, who carried an umbrella even Because the only women I happen to know in my own circle who might carry mufls are like that. But that wasn’t what the commen- tor meant at all by “the kind of woman that carries a muff.” She meant to indicate that this young author fol- lowed the last word of the French cou- tourlers and furriers and modistes in choosing her frocks, furs and hats. She carried a muff not because it was her habit to do so 15 or 20 years ago— she was much too young for that—but because muffs are at present one of the newest of fashionable accessories. Some of the new muffs are quite small—no larger than the smallest sort of melons—decidedly reminiscent of thz ladies of the eighties as we see them portrayed by Du Maurier in old copies of London Punch, reminiscent of bus- tles and bangs and bonnets tied with strings. Other muffs are larger and some of these are worn rather rakishly as a deep cuff for one arm. Take just a few pieces of colorful wool that you may have left over, and a piece of cotton canvas or scrim of the coarse sort and a thick coarse needle and that’s all you need to make some very attractive trimming bands and appliques for a new frock, or an old one in need of new trimming. Your stamped, self-addressed envelope sent to me will bring you directions for mak- | ing this, with a little diagram to make it, very simple. ] b Very SR G opyriant, 1028 Chinese Chicken. Melt two tablespoonfuls of chicken | fat or butter, add one slice of pineapple cut in small pieces, and cook for about three minutes. Stir in two tablespoon- fuls of flour, one cupful of chicken gravy or stock, and salt and pepper to season. When boiling, add one and one-half cupfuls of cold cooked chicken cut in cubes and cook slowly until the on bright days in case it might rain. BEAUTY CHATS When the cold weather comes you should use quite a different type of cold| cream on your face from the kind you use in the Cummer. In the wintertime, order to keep the skin from chap- ping, you should have a cream of a highly nourishing type, something that the skin will absorb. This should be a cream made with vegetable ofl, for mineral ofl, which is the basis of most cold creams, is of no value except as a cleanser. This formula will make you more than half a pound of excellent massage cream: White wax, one ounce; sper- olive oil or almond five ounces; rose Wwater, borax, 30 grains; oil of bitter almond, or any perfumed oil, 15 drops. Make this as you do the cleansing cream. Melt the wax and spermaceti in the oil until they are just blended, then take from the fire. Meantime put the ‘borax in the rose water, heat until it is lukewarm, gradually pour the rose water into the oils, stirring and stirring s they could. After a few minutes add the perfmed oil. This must never be added when the rest of the ingredients are hot or it will evaporate and be no good at all. Keep on stirring as the mixture cools and whitens. Then when it is thick and creamy pour it off into jars and let it harden. chicken is hot. Serve on toast. BY EDNA KENT FORBES This cream is also a cleansing cream, but if you are using it to keep the skin soft and white during the Winter use a little bit as a cleanser, then wipe this off and rub fresh cream into the skin, massaging it thoroughly and wiping it off lightly so a thin film of it is left on the surface of the skin to stay on all night. In the morning the skin will be soft and smooth and able to resist even the most severe Winter climate. A well nourished skin like this will neither chap nor roughen during the Winter. Miss A. H—Constant Reader—Helen —Dolly.—Instead of steaming your face to get rid of blackheads, try holding a very warm and moist washcloth over the places where the blackheads are the worst. Occasional steaming may be needed for very bad cases, but it leaves the relaxed, and, clogged as they are, there is not much chance to close them again for some time. Five or 10 ‘minutes will be long enough for using the moist heat. Follow up with a gentle massage with a cleansing cream. You have then dissolved as much of the soil as is possible at one time, so remove it and bathe as you usually do, ending with a very cold rinse or an ice rub. A full daily hot bath will do more to clear your face of blackheads than concen- trating directly on the places where they aceur. BY ROBERT QUILLEN. “I knew I'd have plenty o' company. The club met today, an' they all pay }hei‘r' calls while they're dressed up or it.” (Copyright, 1928.) Everyday Psychology BY DR. JESSE W. SPROWLS. Science of Superiority. Nature seems to have plans and de- signs. The scientist who studies Na- ture in any of her forms is mereiy trying to discover Nature’s ways, for the purpose of appropriating her forces. Lasting benefits have been passed on through the scientist to the masses. Psychology is the science of human nature. The one big search nowadays in that domain is to find out where geniuses come from, how they arrivc. Some scientists imagine that they cen be produced more or less artificially. In other words, they assume that na- ture’s perfection may be anticipated. Eugenics is the name for this partica- lar branch of the science of human nature. ! Grant that the eugenists are on| the right track. If so, eugenics is sure | to become the religion of tomorrow. The most valuable things of life always find their way into religious concepts, prineiples. and laws. According to eugenists the religion of tomorrow will be scientific breeding. Science has not gone far in its quest for the Holy Grail of human superiority In the absence of exact knowledge in a quantitative sense, we shall be content to do a certain amount of philos: phizing about genius. What, then, the philosophy of superiority? In a philosophical sense, superlori people seem to be endowed with an | abundance of some natural force. That force is only guessed at by the scien- tist. He only knows that it is. He can tell you nothing about what it is. As a rule geniuses are rather hard to recognize—at least in their own day and locality. Many of them are un- known until they have passed on. All too generally they are looked upon s queer people . We are too much con- cerned with mass standards. Nature seems to create a genius now and then for the purpose of advancing her designs. A genius is a natural agent whose business is' to help Nature popularize her undiscovered benefits. The genius comes, makes his contribu- tion, and passes on. The masses ap- propriate the benefits. Progress as- sumes a new high level. (Copyright, 1928.) You'll find every baking is a success when you use Haj | tail. BEDTIME STORIES Happy Jack Decides to Move. Who seeketh with an open mind A Jjust reward,will surely find. ppy Jack Squirrel. Happy Jack, the Gray Squirrel, was feeling very unhappy. He was unhappy because he was worried. Here was Winter. coming on and, although he had done his best, he had very little food laid up. You see, there was a shortage of nuts and acorns. So he and Rusty the Fox Squirrel were look- ing forward to a hard Winter. “I don’t know what to do about #t,” said Happy Jack. “I don’t see how we are going to live here possibly. There certainly will not be any more food in the Winter than there is now. As a matter of fact, there will be less. We'll starve before the Winter's over. It seems to me that there is only one thing to do.” “I KNOW WHERE I'M GOING TO MOVE TO,” SAID HE. “What is that?" inquired his cousin, Rusty the Fox Squirrel. “Move and keep moving until we find a place where there is food enough,” replied Happy Jack. Rusty rubbed his nose thoughtfully. “That isn't a bad idea,” said he. “I've thought of it myself. The trouble is I don't know where to move to.” ppy Jack fluffed out his big gray “I know where I'm going to move to,” said he. “Where?” demanded Rusty. “I'm going to move over into Farmer Brown's dooryard,” replied Happy Jack. “There is always food around Farmer Brown’s house. Farmer Brown's Boy won't let me starve. I don't like to leave the Green Forest, but I've just got to do it.” “Where are you going to make your home over there?” demanded Rusty. “I'll find a place somewhere,” said W. BURGESS Happy Jack. “Yes, sir, I'll find a place somewhere. Perhaps I can get into the barn. I've got a good set of teeth and I guess I can get in somewhere.” Rusty shook his head. “I'm going farther than that,” said he. “I'm going | to make a long journzy. I'm going to keep going until I find a place where there’s plenty to eat. I'm going to move along south. I guess I can pick up enough to eat day by day as I go along, and some day I'll find a place where I can find enough to store up for the rest of the Winter. Good-by, Happy Jack.” | “Do you mean you are going to start right now?” demanded Happy Jack. “That's what I mean. Good-by!” cried Rusty, and was gone. “Well,” said Happy Jack to himself, “Rusty certainly knows his own mind. It didn’t take him long to make up his mind what to do. Tl follow his ex- ample. T'll go right straight up to Farmer Brown's.” So Happy Jack started for the edge of the Green Forest where it joins the Old Orchard. It occurred to him that he might find a good home in the Old Orchard. He had lived there once be- fore. When he reached the Old Or- chard he went stright to his former home, or to where his former home was. It was no longer there. The hole had been filled up, for Farmer Brown and Farmer Brown’s Boy had been cleaning up the old trees in the Old Orchard, cutting away the dead wood and filling up the holes. “Huh!" exclaimed Happy Jack. *“I guess T'll have to hunt around a bit.” And this he began to do at once. He was more worried than he would ad- mit. It hadn't occurred to him that he wouldn’t find that old hollow tree that he had used before. From tree to tree Happy Jack went. Nowhere was there a place for the home of a squirrel. That is, nowhere was there a hole in a tree big enough for a sauirrel. (Copyright, 1928.) = Meat Pie Crust. Mix into a soft dough, as when mak- ing baking powder biscuits, one pint of pastry flour, one teaspoonful of salt, half a cupful of shortening, four tea- spoonfuls of baking powder and three- fourths cupful of top milk. Part lard and part butter may be used or a com- bination of chicken fat and vegetable shortening. Roll half an inch thick, a little thinner at the sides, and use this for the top, omittinz an under- crust. Cut a deep cross in the center and turn the corners baci for the steam to escape. Judge Samuel Shap, Camden, N. J., has ruled that “talking back” to a traffic policeman does not constitute disorderly conduct. ERE is a new soap discovery that makesall the difference in the world in washing dishes. It is soap in a wholly new form, called Super Suds. Tiny hollow beads of soap that BREAKFAST. ked Apples Cheese is a wholesome, nutritious | hot water, half a cupful each of cur- rants and raisins, or all chopped raisins, Wheat Cereal with Cream, | food when it is used with recognition | one teaspoonful of mixed spice, the Creamed Codfish on Toast. Crullers, Cofee. LUNCHEON. Baked Eggs in Tomatoes ot Baking Powder Biscuitz Chocolate Cake. Tea. DINNER. Clam Broth. Fried Scallops, Tartare Sauce. French Fried Potatoes. Stuffed Eggplant. Hearts of Lettuce, French Dressing. Pineapple Pudding. Coffee. CRULLERS. Cream one-fourth cup butter, add 1 cup sugar and beaten yolks two eggs and beat until very light. -Mix and sift three cups flour with three teaspoons baking powder, one-third teaspoon salt and one-half teaspoon each cin- namon and nutmeg. Stir this into first mixture alternatelv with one cup milk; flavor with one teaspoon vanilla, fold in stiff- ly beaten whites three eggs and more flour to make stiff enough to roll, cut into oblongs. fry in deep fat, drain and roll in pow- dered sugar. EGGS BAKED WITH TOMATOES. Grease muffin tins, put one thick slice unpeeled tomato into each tin; season with salt and pepper. Break one egg on top each slice; again season with salt and pepper and put small piece butter on top each egg. Bake in oven until egg is set, but not hard. Serve on rounds of toast and garnish with parsley. STUFFED EGGPLANTS. Cut tender eggplant in halves and scoop out inside, leaving one- half inch wall. Chop the part removed, boil 10 minutes, then drain and add to it three table- spoons bread crumbs, two slices onion finely chopped, one table- spoon butter melted, two table- spoons chopped ham, one-fourth teaspoon paprika and pepper and salt to taste. Fill shells, bake 20 minutes and serve hot with tomato satice and stuffed olives. On the opening day the price of ad- | mission to the London auto show was 10 shillings; Fridays and Saturdays, 2 | shillings 6 pence; other days, 5 shillings. | On the first Saturday the paying at- | tendance was 41,251. % e ———————————————————————————ee e e for its food value. In making cheese dishes remember that too much heat or oo quick a heat used in cooking | will make the cheese hard and indi- gastible. Cheese rarebit, cheese custard, cheese loaf, or any similar dish in over a slow heat and only long enough [to melt the cheese. Boston Cookies. Mix one cupful of butter with one and_one-half_cupfuls of brown_sugar. Squisss Sodium Bicarbonate SPECIAL refining proc- esses have taken out every impurity from Squibb’s Bicarbonate of Soda. That is why it is free from the usual bit- { ter taste which you as- sociate with ordinary bicarbonate of soda. Keep a package on hand in the medicine cabinet You will find it pleasant and easy to take. At all drug stores Highly purified- freefrom bitterness grated rind of one lemon or orange if on hand and three and a fourth cup- fuis of flour. Drop by teaspoonfuls mnto buttered dripping pans Sprinkle | with sugar before baking if wished. These are rich and good and will keep | which cheese is used. should be cooked | well. ENPERTS ADVISE '~ WAY TO AVOID ~ PLUMBER'S BILL Show Simple Way to Keep Drain Pipes Wide Open and Free From Muck and Rust TWO MINUTES' CARE A WEEK ALL TIME NEEDED If you like plumbers’ bills, the surest way to get them is to ignore the warning of a slow-flowing drain | pipe. Like a cold, the time to remedy it is the first moment you notice it. A 15c can of Red Seal Lye saves many a $15 plumber bill. For Red Seal Lye is 97% pure, the finest, quickest, most economical made. It melts grease, muck, mat- ted hair and vegetable matter, like water melts sugar—and as quickly. If drains are badly clogged use half a can in boiling water. But the simplest way is to take two minutes a week to shake a few tablespoonfuls down the drain while running the hot water. Then your drain pipes never become clogged. The water rushes out. And now (while you are think ing about it) just write down “Red Seal Lye” on your grocery list—and start this wise plan Monday. Make it a habit once a week—like wind- ing the clock. Save this article asa reminder. Super Suds makes china sparkle—saves tedious wiping—just hot rinse and drain! - Use Super Suds for laundry, too. Makes white things whiter. Colored ginghams, percales, calicoes come out sharp, clear, soft—the sweet- est, cleanest wash you ever saw. No need to OW ... new beads of soap bring faster way to do dishes It's made from the Wheat that’s best adapted to kitchen facilities — and be- fore it passes into the grinders is wash- ed in the same water you drink—insuring perfect cleanliness. fear soap spots, yellow stains. Super Suds dissolve quickly and completely. Pour some Super Suds into the dishpan. CLOTHES WHITER Quick, strong suds No more soap stains Gentle on clothes Saves one rinsing Saves hands A whiter, sweeter wash leaves no clinging particles, makes rinsing Turn on the hot water. Suds come instantly, Al the soap dissolved. Glassware rinses per- fectly, comes out shining. China sparkles. No wiping dishes—just hot rinse and drain. easier than ever before, ) Won’t you try a soap that thousands say is better ? Try This Recipe for Bread 1% cups milk 1 eake compressed yeast 2 tablespoons sugar 1Y, teaspoons salt 4 to 5 cups Washington 2 L This amazing new form of soap, Super Suds, New time-saving soap > is cheaper has taken the country by storm as women have Flour : 13; tablespoons shortening discovered how much better the new bead measure _the yeast cake, mix thor- it -half Scald milk: a sugar. ‘and salt: We give a great big box of Super Suds for a dime. How little it costs! And it really is as cheap as it seems because you don’t waste soap is for dishes, for laundry work, and as a Your grocer and delica- general household soap. te: Washington Flour—in all sizes from 5 Ib. sacks up. The 12-1b. and 24.lb. sizes are most economical. sell Do try Super Suds in your home. Don’t do another washing with old, slow chip soap. Don’t waste another minute on dishes when o Knea dough quickly and until it is smooth and elas- tic. Grease lightly. Allow to rise in_a (about ~ 80°F), any soap. Chips were slow to dissolve. They left a lot of wasted soap in dishpan and washtub. Super e e Suds dissolves instantly. It is the thinnest 3 Punch down a third time and This and 80 other form of soap ever made—four times as thin you the biggest box of soap you ever saw allow to rise minutes, tried recipe‘ in R Mold into loaves and let rise ven (400° to % s i Cook Book — FREE Bome ' : as chips. Goes to work twice as fast. for 10 cents! ; FOR THE ASKING. warm Super Suds can do them faster and better. Ask any grocer for Super Suds. He’ll hand dough. Bake _the 50 to 60 minutes. This yields (approximately) ‘one 2- 1b. loaf, or two 1-Ib loaves. BIGGEST box of soap for 10¢ Compare! Put Super Suds to this test !. A pan of warm water. Two strainers. In one a tablespoon of chip soap. In the other the same amount of Super Suds. 2. Plunge both strainers into the water. Stir both briskly with spoons while you count ten. Then—Ilift both strainers! 3. Super Suds all gone. Vanished! Dissolved! In the other strainer—chunks of soap. Half the chips still undissalved. Wilkins-Rogers Milling Co. “A Home Industry”