Evening Star Newspaper, July 23, 1929, Page 28

WOM Recipes for Summer Beverages BY LYDIA LE BARON WALKER. Cold, refreshing beverages are in constant demand in hot weather, and as this is the heart of Summer, now is the time to add a ‘few new recipes to the already familiar ones. Some THE TINKLE OF ICE IN GLASSES AS THE COLD BEVERAGE IS SERVED IS IN ITSELF REFRESHING. drinks that are “different” are given today. Sherbet Orangeade — Three juicy oranges, one-half pint orange sherbet, ice water or ice-cold charged water, sugar. Squeeze the oranges and add BEAUTY CHAT More Reducing Recipes. There is a' Hungarian dish which tastes very nice, and which is excellent to use as a reducing dish. It is a stuffed baked cabbage. It looks like a lot, but its caloric value is very small. You take a cabbage weighing about a pound and & half, and cut it lengthwise. This gives you three-quarters of a pound of solid vegetable, with a caloric value of 50. Boil until partly tender, then scoop out the center, and chop up the cabbage you've removed with three ounces of lean roast beef (left over from another meal), onion, tomato juice, seasoning, and any odds of left- | over vegetables that would add to the flavor. Bake, and use this as your din- ner, with a sweet to follow. MENU FOR A DAY. BREAKFAST. Raspberries. Wheat Cereal with Cream. Creamed Dried Beef. Buckwheat Cakes, Maple Sirup. Coftee. LUNCHEON. Baked Spaghett! with Cheese. Graham Bread Sandwiches, Coconut Sponge Pudding, Lemon Snaps, Tea. DINNER, Boulllon. Veal Steak. Escalloped Potatoes. Buttered Beets. Banana and Nut Salad, Pineapple Tapioca, Coffee. BUCKWHEAT CAKES. Scald one scant cup Indian meal with boiling water, using just enough to swell it. When cool, add twas and three-fourths cups buckwheat and four cups warm milk or water, and beat until well mixed. Add two table- spoons molasses, one teaspoon salt and one-half cake com- pressed yeast dissolved in one- fourth cup lukewarm water, Beat hard for five minutes and let rise in warm place over night. In morning heat well agaln, let rise second time, then stir in one teaspoon soda dissolved in little warm water and bake on hot griddle. Serve hot with maple sirup. COCONUT SPONGE PUDDING. Soften one envelope of gelatin in one mfi, cold water, add two cups bolling water, one eup sugar, juice three lemons and grated rind of one, stir until dis- solved, strain and add one cup coconut. Set aside until begin- ning to thicken, fold in beaten whites three eggs, beat 10 min- utes with egg-beater, turn into wet mold and place on ice until firm. Serve with custard sauce. Custard sauce — Beat yolks three eggs, add one-half cup sugar, one-eighth teaspoon salt and one pint scalded milk; cook over bolling water until spoon coats, remove from fire, flavor 1:}]1 one tablespoon vanilla and cl PINEAPPLE TAPIOCA. Boil one-half cup tapioca in three cups hot water till clear. Cut fine one small pineapple, add one and one-half cups sugar and stir into tapioca when part- ly cool. Serve with cream. K Rad 07 AN’S PAGE. one-quarter as much ice water as juice. Sweeten to taste. Pour into glasses and put a generous tablespoonful of orange sherbet into each. If charged water is used, one-half as much as orange juice can be added. If the oranges are very sweet, use the juice of one-half lemon or more, as liked. Spiced Lemonade—Three lemons thin- 1y sliced, one-half cup sngar, one quart cold water, one medium size piece of ginger root covered with boiling water, and steeped one hour (use water and root), six peppercorns. Mix all together and put in refrigerator for | one-half_hour or even one hour. Fill | goblets, half full of cracked ice and | pour in’ the well stirred lemonade. Put | one slice of the lemon on each glass |and serve. Mock Ice Cream Soda—Vanilla ice cream, bottles of various soft drinks, chilled. Fill a glass three-quarters full of any soft drink and add one heaping tablespoon of vanilla ice cream. Serve at _once. * These “sodas” are excellent to serve. | as each person can have the special | beverage preferred. Ginger ale is a | favorite, grape juice is well liked, if | diluted with charged water. These are but two of the varieties of soft drinks that can be made into mock ice cream sodas. (Copyright. 1920.) | Pecan Pudding. | Whip the whites of six eggs stiff, add | one cupful of sugar gradually, two cup- | fuls of chopped pecans, two dozen al- mond macaroons dried in the oven and | rolled fine, a pinch of salt and vanilia | flavoring to taste. Mix thoroughly, put into & deep, glass, pudding dish, and set in a pan of hot water. Place in the oven and cook slowly for one hour. Serve with whipped cream. My Neighbor Says: To make a raspberry filling, which will keep all Winter, se- lect firm ripe raspberries and crush every be Use & cup of sugar to a cup of crushed raspberries. Put them into_hot sterilized jars and seal. This makes a delicious filling for cakes and pies. Rub a little oil of citronella on the hands and face when sitting out of doors and you will not be troubled by mosquitos. Excellent milk for cooking may be made in this way: Boil two quarts of water, remove it from i | the fire, let cool, and add one | | can of evaporated milk, one tea- spoonful of salt and two tea- spoonfuls of sugar. Keep it in the refrigerator until ready for use, To remove grease spots from a rug, rub on a paste made of | fuller's earth and water, let it stand until dry and then brush off, S BY EDNA KENT FORBES It may not sound very attractive, and it is only baked, stuffed cabbage with- |out the butter and rich gravy sauce that a German cook of mine once used to make this dish delicious, though also fattening. But it is an apparently nourishing dish; it looks like a lot, made in the skimpy way I suggest. Three | ounces of leftover roast beef are 100 calories, the cabbage is 50, the half an (it needs about that) 25, your other leftover vegetable prehaps 15 more (you know must not use pota- | toes). So your chief dish in a reducing | dinner 1is less than 200 calories, meat | and vegetables combined. Say 15 calories then for a cup of | clear hot consomme, and you may have | one slice of scantily buttered bread, another 150 roughly, and as much as 200 calories of any dessert you like. If you don’t want to bother working out the caloric value of these. an average helping of ple, pudding, ice cream or cake is 300 to 350. So take a little more than half what you normally would be served. And Wwith a smail cup of black coffee you won't do badly for a main meal on a reducing diet Your allowance is probably 1,200 cal- ories a day anyway. Sue: With light brown hair, blue-| gray eyes, your most becoming colors | will be all shades of blue except very pale ones, because the bright or dark shades will deepen the blue or gray coloring of your eves. All browns will | also enrich the color of your hair, and | | then there will be many combinations | that will be becoming also, such as rose color, deep red shades and color | that partake of brown and red, such as henna, or burnt orange. The one | thing to remember is to deepen the coloring of your eyes and hair, and not wear light and neutral tones, because these, unless they have. life in them, such as pink has, will make you appear very pale. onion WO REMEMBERS? BY DICK MANSFIELD. Rexistered U. 8. Patent Office. When Judge “Gus” Schuldt was the “Bohemia Krill” of Washington cor- SONNYSAYINGS BY FANNY Y. CORY. Me an’ Baby gibin’ our invertation to Tommy's party a ride in the wheel- barrer, . (Copyright, 1020.) NANCY PAGE Pewter and Deep Blue Glass BY FLORENCE LA GANKE. Frances had just done over her din- ing Toom. She did not have a great | amount of money to spend and she felt that she had done quite creditably. So did the club members when they went to call. She chose the gleam and shingingness of pewter and the deep blue of modern glass for her color scheme. Her buffet and table were of dark oak. The pieces were rather massive. The buffet had a mirror at the back and above that was a narrow shelf. The mirror itself was about 10 inches high. It _extended the entire width of the buffet and was attached to it. She covered the top with a coarse lace cover. String colored, loosely woven thread was used. The lace was square meshed and called Sardinian. On this she placed six dark blue gob- lets of modern shape. In the center was a modern pitcher of pewter. On the shelf above at the two ends were low candlesticks of pewter holding rather short and stubby black candles There was a wall pocket between two old-fashioned pictures. In this wall pocket she put strange, exotic flowers of tin with a few more fragile looking ones of shaped mica. This glitter pick- ed up the sheen on the nickel-plated percolator which was placed on a serv- i L o ing table below the wall pocket. Fran- ces had a sterling silver coffee set which she could have placed on the buffet but she felt the nickel-plated urn and the nickel toaster would cheapen the sil- ver. With the glitter of pewter, tin and nickel, the coarse, heavy lace and the deep blue of the goblets picking up the deep blue in the rug she felt that she had an attractive and consistent room. Would you think these things would do for showers? Write to Nancy Page, care of this paper. inclosing & stamped, self- addressed envelope, asking for her lesflet on “Showers."’ (Copyright, 1929.) Plum Jam. Remove the pits from about two and one-half pounds of ripe plums. Do not peel. Cut into small pieces and crush well. Measure four cupfuls of the crushed fruit into a kettle, add half a cupful of water and stir until boiling Cover the kettle and simmer for fifteen minutes. Add seven and one-half cup- fuls of sugar and bring this mixture to & full-rolling boil, stirring constantly, and boil hard for a minute, Remove from the fire and stir in half a cupful of liquid pectin. Skim and pour at once into glasses and seal. Hamburg Chop Suey. Over one and one-half pounds of hamburg pour half a cupful of water and cook slowly for 25 minutes. In the meantime fry in beef droppings three small sliced onions until they are nicely browned, then add a sweet pepper cut into small pieces after the seeds have been removed, a large stalk of celery sliced and a small can of tomatoes. Simmer slowly for 20 minutes, then DOROTHY DIX’S LETTER BOX Shall Girl Marry for Love or Financial Security? How to Treat the Boys—Must Wife Be Younger Than Husband? D!AR MISS DIX—I am a girl earning my own living. I have a hard time making both ends meet, but I feel that I could spend the balance of my life trying to make the ends meet if I could only have the man I love, but my father and mother insist that I should marry a rich man and let such things as love and companionship go by. 1 have two suitors, one with an assured future, who can give me anything I ask. The other man is the one I love. He makes an excellent salary for a young man, but life will be forever after living within the limits of & salary. You may think it foolish for me to let my family influence me, but they nag me from morning until night, and if I defy them and the man I love and something terrible should happen their “I told you s0” would be a bitter plll to swallow. I realize that position and safety mean something, but do they outweigh love? C. K. Answer: No. No. A thousand times no. Love is the gréatest thing in the world. It is the only thing that should influence you in selecting your mate, and when it is a choice between posmop l‘nd safety and love, choose love every time. P if you marry one man even though use If you marry & man you do not love, and especially while you love another, nothing that your husband can give you, he were as rich as Henry Ford, would give you s moment's pleasure, money would not buy the one thing your heart craved. Suppose he could give you a palace to live in, It would be no ‘home because there was no love in it. Sufpose he took you to travel in far places. You could not go far enough away to leave your memory of another man's kisses. Suppose he lavished jewels and fine clothes upon you. How little you would care for them if they did not make you beautiful for the eyes of the man you loved. Sup- pose your husband bestowed tenderness and caresses upon you. You would only turn from them. But if you marry the man you love you can make happiness out of nothing. The simplest meal is a banquet if it is eaten by kissing lips. The humblest home becomes a paradise if it is inhabited by lovers. They need no other society, no other amusement if they can just be together, and living on s limited income and counting the pennies is not a hardship, it is a gay adventure. The material things you can always get. Houses and clothes and automo- biles will always be for sale over the counter, and 5, 10, 20 years from now you can buy them if you have the price, but love belongs to youth, and if you pass it by now it is gone from you forever. A little money is necessary to finance marriage and make & success of it. | Enough to provide a decent shelter and simple food and clothes, but that is all that any young couple needs to marry on. I would not advise a girl to marry a man who did not have a good job and who had not shown that he had energy and industry and the ability to get along, not only because s man should be able to provide for his family but because no woman can respect her husband if he is a lazy loafer or just shiftless and incompetent. Nor do I like to advise a girl to defy her parents and marry the man of her choice instead of the husband they have picked out for her, but when they oppose her marrying a fine young man who has already proved his ability to make a living and urge her to marry a man just because he is rich, are cleary in the wrong and she should not be the victim of their cupidity. There is something very pathetic, as well as cruel, in the way fathers and mothers often badger Wirls into giving up the men they love in order to marry men who are better off. The parents are poor. They have had a hard life of struggle and self-denial. Their own romance has been dead so long that not a memory of it survives, and so they think they are doing their daughter a Kkindness when they try to make her marry a man who can give her ease and comfort. Love, they argue, lasts but for a little while anyway. Romance soon wears out, but comfort and luxury are things that endure. But in this they are often mistaken. Time and again we have all seen some pretty, fresh, young girl nagged by her parents into giving up her young lover and handed over to some rich man twice her age, and then we have seen the rich man lose his money and the poor young man go on to fortune. So parents’ pick of a husband is not always a wise one, even from the financial point of view, and in this country of opportunity s girl is safe in gambling her life on the future of the fine, ciean, young chap she loves and who loves her, even if his salary isn't much more than a shoestring. You, not your parents, have to live with the man you marry, C. K. 80 pick out your own husband and marry him and be happy, even if you do have to spend a few years trying to make the ends meet. DOROTHY DIX.. [DEAR DOROTHY DIX—When I am with some fellows and I pet and neck with them they call me a flop and don't date me again. Then I think maybe boys like girls who do not pet and neck. So the next time I go out with a fellow I won't pet and neck, and they call me a flop, too. Now, just how should I act? T am crazy about a fellow and I want him to like me real well, but I am afraid to go out with him because I don’t know what to do. I feel that if I kiss him he will think that I kiss all the boys, but if I don't kiss him he will think I am a flat tire and probably I will never see him again. What shall I do? FLAPPER. Answer: You will have to vary your technique and change it to suit the individual boy. Not every fish rises to the same sort of bait, you know, and if you desire to be a successful fisher of men you will have to find out what par- ticular tidbit each craves. Evidently there are a large number of boys of affectionate natures who like cuddly girls who are wholesale kissers and whose lips are free to every Tom, Dick and Harry. On the other hand, there are fastidious men who are dis- gusted by the methods of the petters and the neckers and who prefer dignified and reserved girls. It is the difference between the mussy, pawed-over things in the bargain basement and the exclusive article put up in & box and wrapped in tissue paper that you get in a specialty shop. Which one & man prefers is a matter of taste. But you never find any one line that makes a hit with all men, my dear, because every man has a different mind about what he considers attractive in a girl. Some men like chatterboxes. Other men like quiet girls. Some men like girls who are cut-ups. Other men flee from them. Same men like loud, boisterous girls. Other men loathe them. Some men like girls who haven't a grain of sense in their hea Other men like highbrows. And so it goes. And so the only tip I can give you is to stud: r man and adapt your line to him. But don't you think boys would respect yyo“nn it you didn't neck and pet, but were just a nice, sweet, ladylike girl? DO DIX. e EAR MISS DIX—What chance for a happy married life should a woman in her 30's expect if she married a man eight years her junior? Would & woman so many years older be able to give the man the companionship he would need for proper development? The woman seems younger physically than her age and the man older mentally than his or, rather, he is of a very serious turn of mind. A READER. Answer: No reason in the world why such a couple MAITY. The difference in calendar age is no bar boythrlr union lxg Lhi.lh::l: ;‘:cuu the woman is young for her age and the man old for his. Besides, an older woman 1;,,01"“ a far more stimulating and helpful companion to a man than a younger e. ‘When we are very young age counts for a great deal, ‘when older it amounts to very little. A boy of 19 or 20, (:: muncz,mmu not:n‘r:; a woman eight years older than himself because he is unformed and does not know what he wants in a wife, but & man of 28 is mature, his tastes are settled and he is safe in marrying & woman eight years older than himself if he so desires. DOROTHY DIX. berrying today or, if they are, th would find it unhealthy to refuse. ut But SUMMERTIME tranquilizing to the mind and soul as BY D. C. PEATTIE. berry picking. The hum of the bees, the silent splen- dor of the noonday sun, the plump and I know of nothing on earth quite so! I asked the small, bronzed country boy why he didn't pick blackberries on a brambly, sun-bitten hill beyond my house, and he answered that “There :?le]r’\' a right smart o’ pickin’ on that So far as I can see, there's a right smart o pickin’ -going on all over sleepy, summery Virginia and Mary- land, of the light, warm breezes and the dancing Queen Anne’s lace mead- ows. In the markets they show you boxes of blackberries, and I never look upon the juicy, great, fat, dusky fellows without thinking of the childish hands that plucked them; the scratched, bare legs and the soft talk and laughter that went with the gathering of the sweet, wild fruits. combine with the meat and cook for about 10 minutes or longer. Season to taste with salt or chop suey sauce and serve with boiled rice. Canned mush- rooms or bean sprouts may also be added if liked. netists. Set a gait at eight that will last through the day — start off by breakfasting on milk and eatswor CRACKERS To the children it may be that ber- tinkling sound of berries running into an old pail, produce that convalescence and contented frame of mind that fish- ing does. I am not especially fond of black- berries; a blackberry is at its best when too fat and fulcy to fick and pack com- mercially; it has the sweetest taste when sun warmed and ready to drop into the palm at a mere coa: touch. On the score of nature studies, the blackberries have now passed out of the realm of mere mortal intelligence, and the jolly old days when the botany books gave only three or four kinds are as out of fashion as crinolines, since the geneticists and specialists got hold of the subject. Fortunately, we have only three kinds of blackberry in the District of Columbia, besides a dewberry, which “Every kid must lon chance to wash his mot] (Copyright, 1029, —e FPor Luncheon. Spaghett! with mushrooms: Cook one cupful of spaghetti in bolling, salted water until tender. Drain, rinse with cold water, and add to one can of tomato soup. Brown half a cup- ful of diced mushrooms in two or three tablespoonfuls of butter and add half a cupful of grated cheese to the spaghettl. Heat all together thoroughly and serve. Liver croquettes: Mix two cupfuls of minced fried calves’ livers with two cupfuls of rolled breadcrumbs, one tea- spoonful of butter, salt and pepper to taste, one minced onion, two strips of chopped bacon and enough water to moisten the mixture. Shape into balls and roll in cracker crumbs. PFry in deep fat and serve with tomato sauce. These are delicious. Ham patties: Grind four slices of ham with one small onion and half a cupful of cracker crumbs. Add one egg well beaten and seasoning to taste. Make into patties, roll in flour and fry in deep fat until brown. AUNT HET for just onc 's ears.” “I don't do nmothin’ in secret I wouldn't do in public, but I can't help feelin' ashamed when company comes an' finds us eatin’ hash.” (Copyright, 1929.) FEATURES.” PERSONAL HEALTH SERVICE BY WILLIAM BRADY, M. D. Keep Cool. Not to aggravate anybody’s temper, 1 am willing to concede that one may be overcome by the heat, for a little while, but at all costs I must insist that the reports of fatalities from heat exhaus- tion or heat prostration are highly col- ored. Without committing myself in- extricably I will say that in_every case of alle; heat prostration I have ever seen there has been something the matter with the patient; I mean he was a serjously sick man regardless of the heat. He happened call for the doctor, on a y ‘That's all there is to this heat prostra- tion business, in my judgment. Of course, we know that heat stroke and heat exhaustion both happen in situa- tions where men are exposed to un- tural extremes of heat and Jrumidity, in the stokeholds of great steam- ships and In the blast furnace depart- ments of steel mills. ‘The question of how to keep cool in weather such as we have is not one of life and death, but simply one of comfort. The frightful toll of lives attributed to tie heat in other cities than ours somehow reminds me of the terrible way in which the very recent flu epidemic raged in other places than | the home town; or if one visited any other place, than the old home town seemed to be most alarmingly stricken. It is like being bitten by a rattlesnake; if you fail to die promptly when bitten by any kind of snake, or even when a snake just hisses at you, your case gets precious little attention and doesn't| count for much in teaching the public about the comparative innocuousness of | most snake bites, nor does it aid ap- preciably in the attempt to educate the| public about the harmlessness and the actual value to man of most of our common snakes, Here and now I do solemnly assure all little boys who contemplate going swimming now and then this Summer that it is perfectly safe and proper to| g0 in when one is still warm from a long run, walk or a hard game, in spite | of tales appertaining to this grand old rite. Indeed, a feller ought to try to get warmed up considerably before| jumping in, so he can keep warm and stay in longer with comfort. It is not| only cruel and namby-pamby, but is| really unwise for a hoy to sit around waiting until his skin and his enthu- | siasm are cooled off before he enters the water for a swim. Some people harbor a queer fancy that one should not drink much water. | especially cold water, in very hot| weather, lest it cause excessive sweat-| ing. This is all wrong. The more cool | or cold water one drinks in hot weather | the more comfortable one will be. | whether the amount of insensible sweat | is greater or less than it is in cool| | weather. Another popular misapprehension is| | that one should not drink much water | at mealtime. That's the very time when one should drink as freely of cold water | as thirst may dictate, and while many For Salads POMPEIAN PURE VIRGIN IMPORTED OLIVE OIL At All Good Stores persons unquestionably take too water, few drink too much in het weather. (Copyright, 1920.) Willie Willis BY ROBERT QUILLEN. “Even if I am pitcher, the clean-up man ought to be a feller like me that stands just like Babe Ruth when he's I’ ik 4472 of the 4351 important Hollywood actresses use Lux Toilet Soap BETTY BRONSON, Warner Brothers' star, in the luxurious ‘marble bathroom built in Holly- wood just for her charming youthfulnees. SheusesLuxToilet - Soap.not only in her bathroom, but in her dressing room on loca- tion—whérever her pictures are being made. The next time you see herin a close-up, notice how amooth this daintily fragrant white soap keeps her skin. She says about Lux Toilet Soap: “‘A star must have smooth skin for the close-up. I find this lovely soap is wonderful for my skin.” LTy Vorrmarn rying is just another form of drudgery connected with the ever-present and 3 often grim subject of the family sup-|prince of them all so far as flowers port. The children probably are not|go, the flowering raspberry. which has asked whether they would like to go flowers like a rose, but unedible fruit. e ——————————————————————————————————————————————————————— ‘why pay 50°¢ is merely a cree blackberry, and a wild black mpget;'ury ana Besides. the WHY pay 50c for a liquid in- sect-killer when you can buy Black Flag Liquid, the deadli- est known, for only 35¢ a half- pint? Black Flag Liquidbrings . lightning-quick death to every, fly, mosquito, ant, roach, bed- bug,inyourhome. Moneyback if not entirely satisfied. BLACK FLA KILLS BUGS QUICKLY “@QQMOOTH SKIN is a perpetual attraction,” says Allan Dwan, famous director—and sums up what 39 foremost Hollywood directors have learned from the movies. “Thekind of rose-petalskinwhich can pass the test of the close-up is the kind of beauty that gets the American public every time,” he goes on to say. It is for this reason that 9 out of 10 screen stars use Lux Toilet Soap. They have found that it keeps their skin satiny and soft— always. And all the great film stu- dios have made this white fragrant soap the official soap in their dress- ing rooms. A smooth skin is a ster’s amost prized ion,” says JOSEPHINE DUNN, Metro-Goldwyn-Mayer star. “Lux Toilet Soap keeps skin perfectly smooth.” Laxury such as you have found only in French soaps at 50¢ and $1.00 the cobe 3 s gliieoset OO0 — JOBYNA RALSTON, beau- tiful screen star, says: “A acreen star must have utterly smooth skin for the camera. I find that Lux Toilet Soap keeps my skin beautifully smooth and soft.”