Evening Star Newspaper, June 20, 1929, Page 43

Of all the swashbuckling courtlers of | the court of Henry III of France none thought with such rapidity as Bussy @ Amboise. | These braggadocios lived snd sur- | vived by their wits and he was the most_respected who had the quickest | wit for brawling and broiling. So it | was that d’Ambolse stood pre-eminent. | It was sald of him that he would draw his sword if the wind blew a blade of grass across his path. No wonder he won the favor of the ven- turesome Marquerite, Queen of Navarre. In the massacre of St. Bartholomew he slew many persons. But this did not gain him so much fame as an incredible | bit of quick thinking that came to him amid the carnage. He chanced upon | a relative who had been so inconsid- erate as to bring a lawsuit against him. Just like that! Dead men prosecute no_lawsuits, thought Bussy | Powdered, pomaded, rouged, dved and scented, this truculent dandy went | about Paris looking for trouble, that he | might do honor to himself and his| royal master, the Duke of Anjou. By | quick thinking he could manufacture | duels out of the most unlikely mate- rials, Saint-Phal, a nobleman, declared | that a letter on a bit of embroidery was | “X.” “No," said Bussy, replied Saint-Phal, ‘my seconds an ‘X! will wait upon you.” At the Louvre one evening Bussy pushed rudely past M. de Grammont and his lady, who were preparing to dance. At the end of the ball, De Grammont sent his cousin, Maulion, to notify Bussy that he would be wait- ing for him at a certain secluded spot. Young man,” said d’Amboise, haugh- tily, “Bussy never fights at night, and has never exhibited his courage to the stars, or to the moon, which are not worthy to contemplate it, but only to the sun, that alone can show it as R | really is. | “Tomorrow morning, as soon as thei | | sun is up, I shall present myself at the place mentioned by you. Do me the pleasure to come with M. de Gram- | mont, and, mind you, bring two grave- diggers with you, so that I may have you both buried for the honor we owe the dead.” Fate ruled that d’Amboise’s last not- | able bit of fast thinking should mot avail to save him from the untimely death which most of his kind met. | He had an intrigue with the wife of | Count de Monsoreau. The count d covered it and forced his wife to write | Bussy to meet her in a certain lonely castle. There the duelist was am- bushed. | He stood off the whole attacking | party for some time. A strategic idea | came to him. Knowing he could not hold out forever, he maneuvered until he was near a window. Then he sprang through. Escape was hand. Unfortunately his doublet caught on an iron hook in the wall beneath the window. Whi he dangled in midair, Montsore thrust him throush with his sword. Definitions. Braggadoci>—One who boasts; s swaggerer. | WOMAN'S PAGE. HISTORIC QUICK THINKERS D'Amboise, Famous Duelist of Henry 1II's Day, Invented Flimsiest Pretexts to Fight. BY J. P, Home in Good Taste BY SARA NILAND. 1t is all very well to pick out a very plain lamp with soft coloring to put in the children’s room, knowing t you have followed the demands of taste. But, if you were a little boy or ‘l little girl and went into a Jamp shop, | do you think that you would pick out & | piain lamp in preference to one similar | to that in the illustration? Of course, you wouldn't. You wouldn't know of any of the rules of good taste to worry 'nbouc, s you would just follow your inclination. This little lamp is idesl for a juve- nile’s room. It would seem out of place in any other part of the house, for it is so distinctly a shade that & child would like that it would be very inappropriate in the living room, library or_sun room. The base is of cream-colored pot- Louvre—Ancient palace of Kings of |tery with a little floral decoration in France, begun in 1554 and completed | natural colors, and the little Dutch boy under Napoleon III. |and girl are in fascinating _tones of (Copyright, blues, reds and yellows. The little = GLASS. 1929 | | Green Corn Pudding. Grate the corn from one dozen large ears of corn, beat the whites and yolks | of five eggs separately, put the ‘corn | and the volks together, stir hard, then d two tablespoonfuls of melted but- ter. then one quart of milk graduall stirring hard all the time tablespoonful of white sugar, t whites and a little salt. Bake slow- | THE EVENING STAR, WASHINGTON, D. C; THURSDAY, BEAUTY CHATS pendent upon how much congestion there would be. Poisons stored up in the system anywhere may show their effect through a catarrhal condition. Mrs. D. L. C.—Epson salts baths are not really intended for reducing, but they are very cleansing and clear the system so much that some weight is eliminated through them. But ail such losses are very quickly made up again; just as a Turkish bath reduces through sweating, but the system craves water later and other things, so the loss is soon covered. The best way is to reduce weight by the proper selection of food. BY EDNA KENT FORBES Once upon a time sugar was a much maligned article of food. Bad teeth and indigestion were blamed on it, thick figures and blotchy complexions resulted from its use. Lately there's been & swing the other way, and now there's nothing but praise for sugar as one of the mainstays of our diet. These days I am flooded with pam- phiets, tracts and books, all extolling the virtues of sugar. Most of the fuel our bodies burn up is starch and the body turns starch into & form of sugar be- fore consuming it. A certain amount of sugar must be in our blood. They say that patients suffering from dia- betes, while being treated with insulin, sometimes feel faint and dizzy and must be relieved by eating a sweet orange or drinking a little sugared water to bring | which is to be e:-tended and remodeled, up the sugar in the blood. is the oldest public library in Europe, Sugar is absorbed into the body with |1t was founded by Humphrey, Duke of amazing rapidity; any one who has felt | Gloucester, in 1444, and restored by Sir weak from overwork knows how very | Thomas Bodley in 1597. In common quickly strength_comes back if @ little | with the British Museum, the Bodleian | candy is eaten. It is highly stimulating, | possesses the right to receive a copy of | it is full of energy, it is very quickly |every book published in England. | taken up by the body. Recently also surgeons have found sugar good for pre- | venting the unpleasant after-effects of | taking ether or chloroform. Because of the highly concentrated | food value of sugar it must be avoided | s0 far as possible in any reduction diet One of the worst things about it is that it tempts one to go on and on, then | gives one indigestion just as too much | meat would or too much of any form | Oldest Public Library. The Bodleian Library, at Oxford, y. covering the dish at first. It will} ake in about an hour. | MENU FOR A DAY. BREAKFAST. Stewed Prunes. Oatmeal with Cream. Pish Hash. Popovers. Coffee. LUNCHEON. Creamed Lobster. | ‘Toasted Crackers. | dancing figures on the shade repeat the Strawberry Bavarian Cream. colors of those on the base. ‘Walnut Macaroons, Tea. The lamp is large enough to be prac- - | tical for reading, being 18 inches high DINNER. | with a shade diameter of 11 inches. Cream of Spinach Soup. (Copyright, 1929 Brolled Mackerel. Prench Fried Potatoes. Green Peas. Butterfly Salad. Rhubarb Pie, Cheese, Coffee. POPOVERS. One beaten egg. one cup milk (sweet), one cup bread flour, pinch salt and pinch soda, no shortening. Mix thoroughly and put_in well greased cupcake tins, Potato Souffle. Separate four eggs and add the beat- en yolks to four cupfuls of hot mashed white potato, two tablespoonfuls of melt- ed butter, one teaspoonful of salt, one teaspoorful of minced onion and a pinch of cayenne pepper. Blend thor- oughly, then fold in the stiffly beaten egg Wwhites and bake for about twenty minutes in well greased mufin pars. muffin or gem pans. Bake in | | : bt = | amount will make twelve portl moderately hot oven "’0“'“‘5 | and is delicious with creamed chick: minutes, or test by wetting fin- | |55 a Juncheon dish or with meat and gers and touching bottom of tin. | | gravy at any meal, Serve hot. If it sizzles they are done | WALNUT MACAROONS. Beat white one egg until stiff, add gradually while beating con- stantly one cupful brown sugar, bridge, which will connect Manhattan, the Bronx and Queens, is made of 3,000 pleces of wood. keeps hair from darkening—brings back lovely golden sheen to_dull, faded hair. Safe—no dyes or harsh | chemicals—used by & million blondes. Sold at all leading drug and department stores—Ad The milk stock may be thickened, as in making a thin white sauce, and will be riched if egg yolk is stirred in before spinach is added, and cayenne and nutmeg season- ing added: flavor with few drops each lemon | | and vanilla, fold in one cupful | | = = = finely chopped walnuts sprinkled | | with one-half saltspoon salt, drop from teaspoon, allowing plenty of space between each, make your 2% and bake until delicately brown. hair brighter, Do not butter tins. Tovelicr CREAM OF SPINACH SOUP. | ET Blondex, / To use left-over spinach, make the special a cream soup, which is very shampoo for blondes palatable. ‘The simplest way is | [|tonly. See how: to scald milk with sgpall onion in much prettier your §° it, bringing it just to boiling hair looks after the “ point, but being careful not to very first shampoo scorch. Salt and pepper as sea- —softer, silkier, soning. It spinach has not been brighter, gleaming pulped, run it through sieve and with new life, and add to milk, first remove onion. ’ radiance. Biondex | l rRARCE LS POUDIRES L ATY Y GLORIFY OUTDOOR BEAUTY X WITH THE SMARTEST SHADES OTY FACE POWDERS — recognized the finest in the world—give the perfect shades to intensify this smartglowing beauty. SHADES OCRE OCRE-ROSE ROSE No. 1 ROSE No. @ RACHEL No. 1 RACHELNo. @ NATUREL MAUVE BLANC Tan is the chic vogue of the season. THE NEWEST CREATION COTYTAN Face Powder and Liquid Powder $1.00 $1.50 CoTty 714 Fifth Avenue, New York The model of New York's tri-borough of food. If you will remember that the | caloric value of a chocolate cream of most any other plece of candy o similar size is 100 calories, you will se | how easy it is to overeat. After all, |an average reduction diet is 1,200 cal- orles a day. I have seen many women | eat a dozen chocolate creams during a { matinee or an afternoon of bridge. No wonder they blame the resulting indi- gestion on the cand; Eva—Bay rum is cleansing but con- tinued applications would mean the skin | would be robbed of much of the natural | secretions, and therefore would get very | dry. The first effect would be very | encouraging because it is so stimulating | and also a cleanser. Anxious—The only thing you can do with your hair at present is to gather together as much of it as you can at | the back of your head, and roll the | ends under to form something like a | flat roll. Continue to arrange all the short hair just as you did when all of it was short: and with each week’s | growth you will have more and more | hair to add into the back roll. Try wiping the oil from your nose using a small plece of chamois. C. D—A catarrhal condition could | make your nose swell up at times, de- | a e POWDER v O~ Your Rabio— Listen to Mrs. Ida Bailey Allen’s radio talk on home-making—every Tuesday morning over the Columbia Broadcasting System. BLACK FLAG Black Flag also comes in Liquid form. Equally deadly. Only 35c a half-pint. Why pay more? JUNE 20, 1929. FEATURES.’ 43 AUNT HET BY ROBERT QUILLEN. “I was goin’ to have a glass door put in this room, but glass busts so easy an’ this is the door Pa always slams while I'm finishin' an argument.” BIACK FLAG POWDER is the deadliest powderinsect-killer known. Blow it into the air to kill flies, mosquitoes, etc. Or into the cracks to destroy roaches, ants, bedbugs, etc. Noneescape. (Packedinglass, Black Flag Powder keeps its deadliness.) And remember, Black Flag Powder is partic. ularlyeffective inkilling fleas on pets, or plant lice in your garden. KILLS BUGS QUICKLY 15¢ = ©1929,B.F.Con can make a deli Gelatin. wonderful health value Gelatin desserts. Served frosty cold . glasses . but is good for you, summer appetite fails. fruit flavors. endless variety of ways i « ju STRAWBERRY CUP— Dissolve Gelatin in 34 cup boiling wat pouring from one pitcher to ERE'S a surprise for you! You drink from Royal Fruit Flavored A drink with the same fresh fruit flavor . . . as the Royal it is not only refreshing, digestible. Abundant in protein, it helps to keep up your strength when This pure, sparkling hot weather drink can be made in five luscious Or combined in an ROYAL “AD! Gelatin—any flavor—in one cup boiling wates ice water. Serve immediately with cracked ice. berries and juice, 1 tablespoon lemon juice and 1% cups ice and ice water. Mix well in drink shaker, or frappé by RASPBERRY CUP — Follow the above recipe, using Royal Raspberry Gelatin and crushed fresh raspberries. Place in greased and floured cake tins and bake in two layers for about 25 min- utes in a medium oven. Spread pine- apple filling between the layers and top with chocolate icing. Pineapple Fillin, Add three cupfuls of sugar to one large can of crushed pineapple and cook until very thick, then cool in the refrigerator. Chocolate Icing.—Mix together one ta- blespoonful of cocoa, three tablespoon- fuls of cream and one tablespoonful of butter and heat in a saucepan. Remove from the stove and add enough pow- dered sugar to make a creamy icing. Tutti Frutti Cake. Cream half a cupful of butter, add one cupful of sugar, then one egg and beat together. Add one tablespoonful of vinegar and one teaspoonful of Vl-i nilla. Put one teaspoonful of baking soda in one cupful of sour milk and mix two tablespoonfuls of cocoa With | one and one-half cupfuls of flour. Add | the flour and milk mixtures alternately | to the butter and sugar mixture, then stir in half a cupful of chopped pecans and half a cupful of chopped dates. For every seaseoning, every season,this salt is fine and free Salt shakers that won’t shake! Rock-like lumps in your mashed potatoes! . . . How many times have you longed for a salt that is smooth and fine and free-running always—in any weather? How much would you pay for it? International is just such a salt and it costs only a nickel. It will never get hard. Iys guaranteed. And it’s clean and pure and savory. Your grocer has it in an attractive blue-and-gray carton: —— New health DRINK | for Hot Days its cooling - delicious and easy to diqest- .o hot weather drinks . . . such as ginger ale, iced tea, malted milk. You make it in a jiffy. Just dis- solve, add water, and serve at once with cracked ice. cious home .. the same Get a package of Royal Gelatin—and try one of the recipes below. Be sure tobuy Royal—thegelatin that makes such delicious desserts and attrac- tive summer salads. In the red package—the same color as the Royal Baking Powder can. Write for free recipe booklet, ‘“‘New Summer Drinks With Food Value.” The Royal Baking Powder Co., Dept. B, 104 East 41st St., New York. in tall, cool too. Easily with other —Dissolve one package Royal Fruit Flavored dd one cup How to serve with other drinks—Half fill glass with Royal “‘ade™; add cracked ice and ginger ale or freshly made tea, white rock, vichy, or other sparkling water, or grape ice. Serve immediately. 1 package Royal Strawberry er; add !4 cup crushed straw- another. GELATIN