Evening Star Newspaper, July 25, 1929, Page 38

.. WOMAN'’S, PAGE. MILADY BEAUTIFUL BY LOIS LEEDS. Coiffure for Straight Hair. Dear Miss Leeds: (1) I have a rather thin, long face, high forehead and long, prominent nose. My hair is straigit and I am letting it grow. What is a becoming way to dress it? (2) I am 5 feet 3 inches tall, 25 years old and weigh 130 pounds. My measurements are: Ankle, 8%;; calf, 13!5; thigh, 19; hips, 371; waist, 27; bust, 33. How can I reduce my hips? Am I overweight? (3) I have a fair complexion, brown eyes and every one thinks I give my | hair a henna shampoo. What color ‘would you call my hair? What are be- | coming colors for me to wear? (4) My | baby has a very fair complexion, gray eyes that are sometimes blue, and light, sand-colored hair. What colors look best on her? MRS. D. §. R. Answer—(1) You are wise to wear long hari with your typs of face. 3 think that a low side part with narrow bangs would be becoming. Have | front hair arranged in a deep dip ov:r | the center of your forehead and fastened | up with a wire clip or hairpin at the | temple. Arrange another small dip | over the ear, allowing the lobe to peed | out beneath 'the hair. This will make your face seem wider and shorter. Study Vour profile in a mirror and place your knot, rather low at the back. Do not | have the knot in line with the end of | your nose. (2) You are about 6 pounds above the average weight for your age and height. The hip measurement is the only one that seems too large and I think you can reduce it by conscien- tious exercise. Taking daily walks of 4 or 5 miles will give you siimmer hips. | If you cannot take regular walks out- doors, do leg exercises in your room for 15 minutes both night and morning. Swing the leg at the hip, keeping the knee straight. Rotate the leg at the hip. _Stair climbing in good for reduc- ing flabby hips; if there are no stairs to climb, step up on a footstool, then to a chair seat and repeat many times. Other good hip-reducing exercises in- clude high Kicking, the inverted bicycle | | normal or below the when I lose my face becomes thin. BROWN EYES. Answer—Build up your weight to the average figure for your age and height, or a little higher 1if necessary, and at the same time take special hip-reducing | exercises such as I have suggested to Mrs. D. S. R. The hips become wide when one leads a sedentary life. Of course, you realize that it is natural for some girls to have full and for others to have slender, long faces. You can- not change your natural type. To make your face seem fuller, wear your hair rather fluffy at the sides, show the lobes of your ears and wear bangs or a lo side part. LOIS LEEDS. Reducing Fat Face. Dear Miss Leeds: My cheeks are rather fat. Can I reduce them by mas- sage and exercise? ANXIOUS. Answer—I could advise you better if { I knew your age, weight and height. I you are much overweight, the loss of | a few pounds would make your face thinner. If, however, your weight is verage, you be- long to the type of girls whose faces are naturally plump. In this case I do not think that massage and exercise would help you much. One cannot change one's natural type. You may mak your face seem less broad by dressing your hair so as to give an illusion of length to the face. Use a high side part, Jet the full height of your for head show and bring the side hair for- ward over your ears and on to your cheeks. LOIS LEEDS. (Copyright, 1929.) My Neighbor Says: Half a clove of garlic rubbed into a ham after it has been scored and a few hours before it is put into the oven to bake adds much to the flavor of the ham. ‘The strained juice of a lemon mixed with the suds in which white clothes are boiled whitens the clothes and does not rot them. ‘When packing a salad for a picnic put it into a tin pail or covered tin can. Make individual salads in oil paper, pack one on top of the other in the pail or can and they may be quickly and easlly served. Leave a space between the walls of refrigerator and dishes containing foods to allow the free circulation of air that preserves the foods. Strawberry Bavarian Cream. Soak one tablespoon of plain gela- {tin in three tablespoons of cold water for 10 minutes. Wash, hull and mash one cup of ripe strawberries, add one exercise and leg raising sideways. (3) I should judge from your rather meager hint that your hair is sandy, | that is, a drab blond with reddish | tinges. Scottish people often have this | shade of hair. Copper-reds and hennas are becoming to your type. Other be- | coming_colors are dark brown, bronze, greenish vellow, medium and dark blue: almond, ressda and bright greens, very | delicate orchid, pastel pinks. peach, cream, the sun tan shades and black. (4) Your baby will look sweet in pow- der blue and Wedgewood, bluish whites, peach, sand, rose. beige and blue-greens in medium or fairly pale tones. LOIS LEEDS. Making a Thin Face Fatter. Dear Miss Leeds: Please tell me how to develop a fuller face. When I gain weight, I only gain at the hips, but MENU FOR A DAY. BREAKFAST Raspberries Bran with cream Scrambled eggs Toasted mu; Coffee LUNCHEON Fish chowder Crackers Baked Indian pudding with cream Tea DINNER Cream of corn soup Brolled salmon, egg sauce Lyonnaise potatoes Green peas ‘Tomato salad, French dressing Banana pudding Coffee SCRAMBLED EGGS ‘To each egg add 1 tablespoon evaporated milk. Mix well and fry in butter. FISH CHOWDER Place 2 thin slices salt pork cut in dice in frying pan and with it cook a sliced onion until brown. Remove pork and place 4 potatoes sliced thin and 1 cup codfish (flaked and soaked 1 hour) in alternate layers in kettle. Add 1 cup boiling water. Cook slowly 1 hour, add 1 quart milk, heat and serve. BANANA PUDDING ‘Two tablespoons cornstarch, 1 quart milk, 1 egg, little salt, 6 tablespoons sugar. Heat milk near boiling in double boiler. Add cornstarch dissolved in some of cold milk, then egg, well beaten, mixed with sugar. Let boil few minutes to thoroughly cook cornstarch. Remove from stove and add 1 teaspoon vanillia. Slice 4 large bananas in pud- ding dieh, sprinke with little sugar. Pour custard. when cooled, over them, and chill. tablespoon of lemon juice, one-half cup of powdered sugar and one-half cup of cold water. Dissolve the soaked gela- tin over hot water, and add to the strawberry mixture. Cool until be- ginning to thicken. Meanwhile beat two egg whites until stiff, and whip one-half cup of cream. Fold these into the strawberries, vile in parfait glasses or pour into small molds and set aside to chill and stiffen. AUNT HET BY ROBERT QUILLEN. " “T don't want no little snip like Stella let the beans scorch.” (Copyright. 1929.) /ANT FOOD FATALTO ANTS - FOR 50 YEARS Just sprinkle a little’ Peterman’s Ant Food into cracks and crevices in rooms where the ants are found. 1t will kill them all within 48 hours. Money - back guarantee. Alldrus Largestsize 60c, (2 smaller sizes) No more table pounding, now,/ HOW many times have you wished for an *all- 4 weather salt”? For salt that would stay as fine / and free on damp days as on dry ones? Here’s /& International Salt in a; nswer to your wish, It will zever get hard or lumpy. It will flow evenly and easily always. We guarantee it! | would of jaffed, even you? T sed. tellin’ me the line is busy when I'm| ringin’ my own house to tell Pa not to | I . , s ~ THE - EVENING - STAR, - WASHINGTON,~ D.~ C.,~- THURSDAY, JULY"" 25, - 1929. LITTLE BENNY BY LEE PAPE. Pop was smoking and thinking and I sed, Hay pop, is it sippose to be some- thing awful if you Iaff when a lady trips and falls down without axually herting herself? 1s that what you did? pop sed, and I sed, Yes sir, she went down so funny. ‘Was l;. ldfune thing to do to laff, sed. ‘Well, yes and no, pop sed. Its a practice thats frowned upon by the ladies who write bogks on etiquette, and quite ritely so. Falling ladies should be cawt in mid air, if possible, or at least assisted to their feet with a polite bow and a countenance expressive of gentles manly simpathy, but on the other hand the human race is blessed or cersed with a primitive instinct known as the sents of humor wich gets beyond our control whenever it is subjected to . certain forms of stimulus, such as the site of another’s hat being blown off or of a fellow human bean suddenly leeving the erth with his feet and joining it agen with another portion of his anatomy. even, sad to relate, if the person is lady and goes down, as you so aptly ex- press it, funny. Well G, pop, do you mean anybody ‘That was my unfortunate conclusion, pop sed, and I sed, Well anyways, the iady was ma, and she sed she was going to tell you, and I told her Id tell you myself, so I am. Yee gods, I mite of known something like this would happen, pop sed. Well, it ony seems fair that your mother should have some satisfaction. Sippose I take my slipper and smack it agenst the arm of my chair, and every time I | smack it sippose you yell Owtch. ‘Wich he started to do, and pritty soon ma called up, Willyum whats going on ' up there? and pop sed, Im teetching a certain offspring of ours when to laff | and when to say Owtch. Wel thats enough, he’s had his lesson, | ma sed. And pop’ put his slipper on | agen and got behind the sporting page | Atlantic. Paris—Ankle-long evening dresses with filmy hemlines are far the smartest and I read more of Paul Peppy Flys the | these days. Some of Worth's most successful models have embryo trains. s‘k‘e!!rchad lone in black tulle and lame. KEEPING MENTALLY FIT BY JOSEPH Fate. Do you believe there is anything in the reading of your horoscope? Have the planets | anything to do with one's destiny? P. E. L. Reply. It would hardly be worth while to de- vote an article to this question alone, but the attitude that underlies the ask- ing of it is well worth consideration. I doubt whether if you sat up all night | —observing the planets or not—you could think of anything that has less to do with human fate than those same remote, maligned luminaries with their fanciful names satisfying to an eayly | stage of the imagination. | As I have explained before, the original astrology belongs to a state of | knowledge thousands of years old, when | a magical and mystical view of life, and the forces conditioning it, prevailed. ‘That view never died out, but was re- vived again and again with new elabora- tions equally fanciful, notably in the medieval days known as the Dark Ages, when the human inellect went into & decline. Later for a time real astron- omers had to be astrologers on the side to keep their positions at court, but fully aware of the absurdity of such a parody of science as a horoscope. ‘To dig among this debris of civiliza- tion as though it had any relation to our kind of science is the height of | folly. Your horoscope is about like a knight in armor driving an auto on Broadway. That absurdity may be di missed. “Men at some time are masters of their fates: The fault, dear Brutus, is not in our stars, but in ourselves, that | “|of Kismet comes nearer to a practical we_are underlings” * * * But this notion of fatalism Is a more | serious matter. Many a religion has in- | corporated it into its doctrines, holding that our destiny lies in the laps of the gods and that it is useless to struggle | against it, whatever may be the set of ordained forces that bring it about. The ' JASTROW. Greeks had their Erynyes, wearing the threads of destiny, but this was as much myth as belief. The Mohammedan idea application, and may act as an offset to fear, for if one is doomed to die in battle or to come unscathed, one may as well enter the fray fearlessly. The prac- tical Yankee combined his faith with shrewdness, believing both in God and in keeping his powder dry. But once we understood better the sources that enter into human behavior, | our ideas of fate take a different form. Though our fate lies not in our stars| but in ourselves, those selves may be looked upon as pretty rigidly defined as to their possibilities. We come to speak of our heredity as well as of our luck. Of course we can't make ourselves over, but have to get along with the kind of body and mind with which nature en- dowed us. Does a belief in heredity im- ply fatalism? Very far from it. From a practical point of view we are all—except the most unfortunate—free enough to do and become what we can make of ourselves. Time spent in be- moaning our fate is wasted, and the notion that the dice are loaded against us a weak delusion. f course, we are taking our chances, but that's part of ood sport isn’t a fatalist Some people hold that we all start af about scratch, and there aren't any serious handicaps. “Believe us and be | an optimist. Ours is the hopeful doc- | trine. To believe in heredity chokes your efforts.” The purpose of scienc isn’t to make us hopeful, but to see| things as they are. No! We can't all be Presidents or millionaires or poets or | inventors or set the Thames er the Hud- son on fire, or even raise a conflagra- | tion in the village stream. We all have | our limitations and it is good common | sense to recognize them. But that | doesn’t shift the responsibility either to | your ancestors or to the stars or the | lines on your palm. Part of your fate les in the lap of the gods; the biggest part is in your own hands. (Copyright, 1929. P Potatoes Pyramid. Boil six large potatoes and put them through a sleve. Mince a quarter of a pound of fat bacon and mix it into the potatoes with a cupful of white bread crumbs sosked in as much milk as they will take up, a little pepper, salt, chopped parsley and the yolk of a egg. Shape inte s high pyramid in a fire) f dish. Beat up the white of the egg a little, brush the pyramid with it, thickly with bread crumbs, and put a lump of butter on wp{s bPlAce in a good, brisk oven until o n S5y Min, ST Hotorcap MEAL rhats a/ways ready At Chain Grocers and Good Grocers Generally Zest... sparkle'. .. keen refreshment .. Today in Washington History BY DONALD A. CRAIG. July 25, 1867.—1It is estimated that ‘Was| .City now has more dogs than- the famous dog-infested city of Constantinople. It would require no great stretch of the imagination to sup- Ee it possible for the united howl of dogs of this city to equal or even surpass the hideous noise made by the dogs of that anclent city. No one has been able to estimate the extent to which Washington has been nggmhed by maintaining this canine arm. ‘Trade languishes, improvements are checked and the general prosperity of the city is blasted by reason of the burden of dogs,” says The Evening Star today. “Not many months ago a citi- zen who at one time was considered a | millionaire went to the poorhouse fol- | lowed by 35 dogs who had eaten up his | substance. “People doing business in Washington are seeking places of residence outside the city and in Baltimore, because of | our dog nuisance. Their custom is lost | to our tradesmen and the latter are| thus injured by the nuisance of dogs. In fact, the city is ‘going to the dogs. ” | An English traveler wrote recently that, on nearing Washington, he was appalled by the unearthly howling of the | dogs. . He designated it as “the God- forsaken, dog-impoverished City of | Washington.” | Physicians say that much of the in- | crease in nervous diseases here is due | to the wakefulness and excitability | caused by the noise made by the dogs | at night. The evil has at last attracted the at- | tention of the City Councils. Alder- man Tait of the fifth ward has just! introduced a bill to establish a dog pound. The bill provides that any dog found running at large on the streets between June 1 and October 1 of each year may be secured by any person and taken to the pound. Persons bringing | in dogs will receive a reward of 50 cents | for each dog. ‘The dogs may be released from the pound only when the owners pay a alty of 82, plus 25 cents for every day a dog remains in the pound. In addi- | tion, & person who permits a dog to run loose on the streets shall be subject to a fine of $5, and if he resists the pound | keeper in the performance of his duty, | l|’xcubpemn shall be subject to a fine | o 3 ‘While visiting for the first time the | ave of his son, who was killed dur-| ing the World War, George Howard of | England was fatally injured in an au-| tomoblle accident near Arques, France, | recently. . E | or TFEATURES. Questions and Answers I em & constant reader of your col- umns and have found your suggestions very helpful. Now I would like to know if you could advise me in the matter of diet. I am 25 years old, weigh 160 pounds and am 5 feet 1 inch in height. I would like to lose at least 35 pounds, but I do not know just what to eat. I am on my feet all day long and when I come home at night I am too tired to walk or exercise. Any help you can give me in the way of a re- ducing diet will be much appreciated.— Mrs. E. 8. It is always nice to know that people find my suggestjpns and articles useful, In regard to the kind of diet you should use, there are several factors that should be considered. So often, when & per- son who is as active as you are is so much over weight there is some phy- siological condition that causes it. It might be best before you follow the diet I am suggesting, and which is merely & reducing diet, to see a doctor and have a thorough physical exami- nation to determine whether there is any glandular disturbance that causes your overweight. Doctors are generally agreed that the best all-round reducing diet is made up of a regular mixed diet, using smaller amounts of each food than would be ordinarily taken. Many peo- ple eat so much more than they need, | and the extra, of course, goes to make fat. Often all that is necessary to do is to cut down the amounts of food eaten, especiaily the starches and fats. A suggested diet is as follows: For breakfast —One medium - sized raw apple or an orange, or one-half grapefruit without sugar; a soft-boiled poached egg, one slice of toast very slightly buttered, and one cup of coffee with skim milk ‘and one-half teaspoon of sugar, or better still, none at ail. For luncheon—A sandwich of rye bread and lean meat, or a slice of cold lean meat and two thin slices of rye bread and a lettuce and tomato salad. or a dish of coleslaw, or a fruit salad with French dressing (no mayonnaise or whipped cream); or a cottage cheese and lettuce salad. A dish of spinach with a poached rgg, or a hot vegetable plate made up largely of green vege- tables, or a cup of hot vegetable soup may be used instead of the meat. For dinner—Boiled or baked fish or & lean piece of roast boiled beef, veal or mutton; a large serving of cau! flower or cabbage or any green veg: table; one-half of a boiled potato and plain lettuce or watercress salad with a little Prench dressing; fresh fruit if desired, and a small cup of black coffee. If you feel hungry in the middle of the afternoon take a cup of hot water or a cup of tea with lemon and a cracker. It is never good to try to reduce a s —it must con= tain only the and oil’ Yyou can mix in your easy to see it must pure oil.” tnsists on Hellmann's. salads are served, where Mayonnaise is treasured. nothing besides these. Hellmann’s is blended with painstaking care from a treasured recipe of old France. And tireless, hour-long beating gives it that IN the homes where the most tempting most luscious fruits and vegetables are made into new and delightful combinations —those are the homes where Hellmann’s Hellmann’s has the full, rich taste of real mayonnaise, which comes from the very best of ingredients—choice eggs, delicate salad oil, pure vinegar, rare spices—and very best eggs 2 “I have used Hellmann’s for seven or eight years. Like lots of other cooks, I didn’t think prepared mayonnaise could be really good. But Hellmann’s is as fine as any mayonnaise kitchen. Its flavor is delicious, and it is always absolutely uniform. It’s contain only the very best eggs and —Nellie McFadden This iz why Nellie McFadden, eook for Mrs. Nicholas Biddle of Philadelphia, even, velvety the choicest, great deal unless under the supervision of a doctor, who can regulate the. loss gf 'l:;; without danger to your general ealth. Banana Nut Pudding. Crush six bananas through a potate masher, adding to this & eupful |of sugar and one-fourth pound of melted sweet butter. ther well or beat with an egg beater, and after doing this add one of vanilla. To this add one quart of milk. ‘Do not pour the milk, but add # in sm: | While stirring add one ounce n:m | and sliced almonds. Mix the pudding ‘ well and serve cold. erthey whih thegie hot HeRE's a new, delicious treat for the kiddies. Heat Rice Krispies in the oven, butter and salt and serve them like pop corn! Rice Krispies is the new cereal that’s so crisp it crackles in cream or milk. Great for breakfast, lunch or supper. Toasted rice! Atgrocers. Made by Kellogg in Battle Creek. RICE KRISPIES DECLARE FAMOUS COOKS texture which never varies, In six different parts of the country this mayonnaise is made in spotless, shining kitchens and rushed from the nearest one to your grocer. Each jar must be as fresh when it reaches you as the salad upon everywhere. which you use it, and its luscious smoothe ness and flavor must never vary. That’s why Hellmann’s satisfies the finest cooks Buy a jar of Hellmann’s today and keep it always on hand. At all grocers. The popular family size is 15 pint—25¢. Othep sizes, 313 ounce, pint, and quart jars. ¢—1 find that Hellmann’s makes the best salad” And we make it as clean and pure and savory as salt can be made. Best of all, a big blue-and-gray box costs only a nickel! Your grocer has it. “You can tell by the way Hell- mann’s tastes that it contains fine eggs and pure oil. It has tle true mayonnaise flavor. I use a lot of mayonnaise and I find Hellmann’s makes the best salad. I have used it for more than four years. It is equally satisfactory plain or as a base for Thousand Island, Hol- landaise, or Russian Dressing.” —Anna Connolly 8osays Anna Connally, cook in the Allister McCormick home in Chicago, celebrated for its hospitality. LIKE sea air, a little fresher, a little cooler than the inland, refreshing as a dip in the deep . . . mellow as the pleasant sunshine on the sand . . . just so is the newer, finer, more vigorous sensation of drinking ‘‘Canada Dry.” With the zest of speed-boatingthrough blue water ... as spar- kling as the sunshine on white-caps . . . that’s the quality of “Canada Dry.” ‘CANADA DRY” B 0. 8.0 08 The Champagne of Ginger Ales Pure Jamaica ginger subtly * flavors it. High-quality ingre- dients, blended and balanced in exact proportions, have won for “Canada Dry” the approving nod of connoisseurs. Its remarkable zest and sparkle are the result of delicate and uniform carbonation. Countless homes and great hotels serve it. Capture the thrill of drinking this better, purer ginger ale. Order it today.