Evening Star Newspaper, September 27, 1929, Page 47

Beauty in Rooms Needed Systematic Selection of Articles ' Is Required, Freshening and Refinishing Old Furniture. How to Arrange to Best Advantage. The ability to create frictionless home surroundings depends chiefly upon the cultivation of two qualities—namely, a sense of arrangement and a sense of selection. a given space, as the placing of rugs on a floor, pictures on a wall, furniture in & room, shrubs, lawn and paths in a yard, or even such things as dishes on a dinner table. By selection is meant the choosing of materials or objects that will suitably fit into the proposed plan, such as the selection of rugs, wall- papers, furniture, pictures, dishes or plants, Very little furniture is needed in the modern room, but each piece must have a purpose and if it does not serve that purpose it is not desirable. Everything that does not contribute to the service or enjovment or beauty of a room should be removed. Plenty of free open space is a part of good furnishing, Modern furniture is compact and adaptable, allowing the greatest possible use of every piece. If furniture is not comfortable it is not good and should not be considered. A good piece of furniture will fit into any place, but be sure that it is built on good lines and if it is upholstered choose material that is in the line of neutral colors and that is adequate for the purpose. Good arrangement in furnishings re- sults from serving two general principles. First, the arrangement of objects should follow, repeat or fit the structural outlines of the space used. Secondly, objects should not be scat- tered over the space, but should be arrapged in groups or masses in order that large open spaces may be left to set off the arrangement. If good pro- portion is to be felt throughout a room there must be consistent relationship of sizes. There should be a pleasing rela- tionship between the size of the differ- ent pieces of furniture and the size of a room. For instance, large, over- stuffed pieces of furniture will seem to crowd a small room, while too small and too delicate furniture will seem lost in | a large room. Picces about the same in scale should be arranged together. A large piece of furniture may be bal- anced with a group of smaller pieces. If a room is too small for the furni- ture, then the fewest possible number of pieces should be used. Placing of Articles. The placing of furniture should not be irregular and unexpected, so that persons are likely to bump into things when moving around the room. Pieces of furniture should not be placed diagonally across the corners of a room. Each time this is done a triangle of space is wasted behind the object and two corners are awkwardly projected into the room, Each object so placed not only appears to but actually does occupy more space than when placed against the wall. The space behind the plece of furniture also becomes a dust hole, so that the furniture has to be moved when cleaning. Sometimes chairs may fit into corners, if they are of the right shape, and they can be easily moved. It is best to arrange furniture parallel with the walls, thus following the outline of the room. The pieces that are related in use should be grouped together, such as desk, books, library table and comfortable chairs occupying one end of the room, and plano, music cabinet and more seats | the other end. Comfortable chairs, convenient books or magazines on a table, shelf or in a book rack and a well placed lamp usually make the reading group. chairs should be placed so that there is good light for day reading as well as for evening use. It will be best to have the writing group away from the | Visiting group if possible and in a place where there is a good light. If there is a music group, it_should be away from the visiting and writing groups if possi- ble. In a bedroom the bed and a small table and lamp may form one group, while the dresser, chairs and closet form another. The bed should be placed parallel with the wall, where there is good air for the sleeper and where the early morning sun does not fall. Interest may be distributed through- out a room by placing heavy pieces of furniture and strong colorings and designs at a considerable and a pleas- ing distance one from another. Re- member when furnishing a narrow room that objects placed across the ends seem to widen and shorten the space, while objects placed along the sides tend to increase the already great length and to decrease the already narrow width. Refinishing Furniture. Much old furniture can be refinished at small cost and made attractive and usable. Never refinish ugly, poor fur- niture. Painted furniture is used a great deal, is attractive and is easy to care for. . Use paint in good colors, such as a cheerful buff, a soft gray green, or a dull gray blue, either of which will transform a set of furni- ture, Furniture to be refinished should be of plain design, simple in line and devoid of ornamentation, in repair, and made of a kind of wood which will warrant the time. money and ef- | . fort required to refinish it. Such fur- niture lends itself to refinishing more readily than that which is heavily carved or fancy in design. Cheap soft ‘woods, unseasoned woods, or thin ve- By arrangement is meant ! the systematic placing of objects within | ¥ The | to thin paint which is to be covered | | with enamel. Oil used for this purpose inot only changes the color of the enamel, but retards the drying. | Apply the paint to the wood surface in a thin, even coat. When thorcug! dry sand with No. 0 sandpaper | and apply the second coat of paint. | Repeat this process until the entire isurface is well covered and there are no spots or' blemishes. Again use the sandpaper after the last coat. Allow { the paint to dry for 24 hours between coats and before applying the enamel, | which sheuld be the same color as i‘the paint. Great care should be taken when applying the enamel. Always stroke the brush in the same direction to prevent streaks and unevenress. Two coats of enamel give a more | lasting finish than one. An enamel is only a finish and does not cover the wood surface or defects. The under coats of flat paint should | be carefully applied and sufficient in | number to cover the entire surface be- fore putting on the final coat of enamel. Aside from the better re- sults cbtained by having the surface in good condition by the use of the under coats of paint, it is well to Te- member that paint is cheaper than | enamel, covers the surface better than is easler to handle. Enamel makes an excellent finish, providing there is this | good foundation. Choice of New Articles. In the selection of new furniture | the points to be considered are: Its | | function or use; its construction or | design and its relation to the room |and to the other furnishings. Such chairs should be selected as will prove |to be strong, comfortable seats. Ta- | bles should be firm and well made. | Bureaus, cupboards, cabinets and such | things should be adequate and be sup- plied with smoothly running drawers or well hung doors. Good springs and padding often add to the comfort of a chair or couch, Furniture should harmonize with | the woodwork of the room. The furni- | ture of a living room, on account of | its more constant and varied use, | should usually be more substantial than that of a bedroom. A new piece of | furniture should be selected with ref- {erence to the other furnishings. When | selecting materials for upholstery the same general considerations for color and pattern apply as for draperies. While any material that will not fade | will_usuaily stand the wear that comes to hangings, the wearing qualities of materials to be used In upholstery | need to be taken into account. Mother Rises to Remark. 1 An Illinois mother cuts loose, and x] am glad to let her do it in this column, lbecauxc I think she has something to | say that a lot of mothers should hear. The average young mother, no matter {how much schooling she may have had, | has never been taught the rudiments of | | maternity or child care: “Dear Sir: I wonder if all this piffie | is meeting with your approval. (We can't say, not knowing what piffle the correspondent has in mind.) | “I would like to see my 10-month-old youngster wait till 10 a.m. for his first substantial feeding! “Why two tablespoonfuls of apple- | | sauce? Wouldn't two tablespoonfuls of | | peaches, bananas or other fruit serve as | well? And why the limitation of two | | tablespoonfuls? | if the baby's appetite demands food at | that time? “Zwiebach, which is recommended, is | Lll dry, unnatural food for babies, and they will not eat it unless it is softened with milk. Of course, a crust of bread, which the baby enjoys munching on, and which you would probably have on hand, would be terribly commonplace. ©Oh, horrors! | “Rule 3—'Cod liver oil’ One of the | | best things I know to set up retching | and-sour stomach for several days. Why recommend that for a healthy baby? “I was brought up by an old maid aunt, who followed instructions in a | book by some great M. D. author, whose | | pet rule was no water one hour before or one hour after meals. I suffered from constipation and attendant evils till I was 18. Then I noticed my cous- ins, whose mother hadn't read the book, drinking copiously with their meals. When they didn't roll over and die, my faith suffered a serious jolt. ‘They never suffered from constipation. I practically cured myself of it by drink- ing plenty of water with my meals from then on. “I'd like to get hold of that medical autkor and tell him how grateful I am for the years of misery his theories caused me. It's a crying shame—all the fallacies and nonsense that are printed in the name of health. “Won't you tell mothers to feed their | babies just plain pulped food, the same as for an adult, from the age of a month {on? Babies thrive on it. I have had | experience with three children—two strong and healthy from birth, the other | rather delicate and weak. They are all | strong and healthy now. | “I am going io get busy, if somie | petter qualified person doesri't, and write | a book on what to feed a baby. | “Sincerely, —" 1 do advise mothers to begin feeding well-ripened bananas to the baby at PERSONAL HEALTH SERVICE BY WILLIAM BRADY, M. D. “Why stop at any certain feeding time | = +MENU FOR A DAY. BREAKFAST. Bananas with Lemon Juice. Bran with Cream. Ham Omelet. Popovers, Coftee. LUNCHEON. Baked Spaghetti with Cheese. Baking Powder Biscuits. Coffee Chocolate Blanc-mange. sugnr_r Cookies. ea. DINNER. Boiled Corn Shoulder. Bolled Potatoes. Creamed Cabbage. Romaine Salad. Mayonnaise Dressinj Prune Pudding. CofTee. HAM OMELET. Beat four eggs very light, whites to stiff froth, yolks to stiff batter; add to yolks four table- spoonfuls milk, pepper and salt and one-half cup cooked chopped ham. Add whites last. Put piece butter half size of egg in frying pan, be careful not to scorch, and when it is sizzling turn in egg and cook on back of stove until done. Fold over and serve. BLANC-MANGE. Heat six cups of strong black coffee in_double boller until it reaches the boiling point, then add one-half teaspoonful of salt, three squares of unsweetened chocolate, one cup of sugar and two-thirds cup of cornstarch which has been dissolved in one- half cup of water. Cook until smooth and thick. Remove from the fire and addgpne teaspoonful of vanilla. Pour into a mold and allow to harden. Serve sur- rounded with cream which has been whipped to a stiff froth, well sweetened and flavored with va- nilla and nutmeg. PRUNE PUDDING. Cook and pit one-half pound prunes, cut in pieces and put in layers in greased baking dish, alternating with bread crum one cupful in all. Sprinkle each layer of crumbs (which shotild form top layer) with two table- spoonfuls sugar and one-eighth teaspoonful cinnamon, and dot with one tablespoonful butter. Sprinkle with chopped nut meats, using one-half cupful. Pour over all one cup prune juice and bake in hot oven one hour, covering for first half hour. The nuts may be omitted if preferred. Serve with hard sauce or whipped cream. haven't the courage to come right out and say so in print. ¥ do beieve a normal baby who en- joys plain, sensible feeding, such as this mother suggests, needs no cod liver oil. But puny and poorly fed infants and those who get little or no direct sun- shine on naked skin, often benefit from a few drops of plain cod liver oil, per- haps given mixed with any fresh’ fruit or vegetable juice, from the age of 1 month up to the end of the first year. Specifically. this prevents rickets and probably helps the infant to develop a Iair degree of immunity againstthe | ofl, I second what the correspondent says about zwiebach and plain bread crusts, though there is nothing objectionable to feeding the bimbo twice-baked bread if he likes it. iCoprright. 1920) THE VERDICT . “"BETTER EVERY spoonful will prove that these crisp bran flakes | made by Kellogg in Battle | Creek are better. | They have the famous flavor of PEP. Vitamins. Mineral salts, Just enough bran to be mildly laxative. Sold only in the red-and. green package. Try them. PEP Bran FLAKES Home in Good Taste BY SARA HILAND, In the accompanying illustration are examples of ‘what may be done with plain materials, a little bit of brald, bias binding or perhaps a few lengths of French ribbon. The pillow in the upper 'left is of plain glazed chintz, its only decora- tion being a very narrow brald, stitiched in position by machine. A pair of pil- lows such as this would be very pretty for the sofa in the sun room. ‘The pillow in the upper right corner is of plain orchid taffeta and its trim- ming is light green moire ribbon put on in lattice design, being stitched by machine. This finish gives a very neat and tailored appearance. The lower left shows a pillow of handkerchief linen to which has been applied rows (in corner fashion) of very narrow satin ribbon. This pillow is flesh color with pale blue ribbons. The circular ribbon is of peach satin and has scalloped Prench ribbon in shaded lavender applied in design. This may be stitched in po- sition with metal thread. (Copyright. 1929.) . a square | Old American BY SALLIE MONROE., 0 Not long ago somebody lamented the fact that old-fashioned American cook- ing was disappearing from the menus of the big hotels and restaurants. He took this fact todindicate that old-fash- foned American cooking was disappear- ing from the face of the land entirely. Is it true? Does the individual home go in for Contirental cooking, as the hotels and restaurants do? Of course, there is a large part of the American population that recently has been transplanted from the Continent. Naturally they cook the food of their forefathers to a large extent. The cheaper lunch places cater to their taste in food and furnish dishes to their taste—pickled fish, sour cream, strange combinations of macaroni, pastries that neither the old South nor New England would have recognized. Equally, of course, we have adopted some of the Continental dishes, some of the Continental food tendencies—and to very good advantage, Italy’s contri- bution of macaroni to our staples, France's gift of crisp-crusted rolls, the general Continental habit of dressing salads with oil, the delicious and whole- some so-called Danish pastries—these things are all good and welcome addi- tions to our American diet. But where there are not good bakeries there are not Danish pastries and crusty rolls. Macaroni and, fortunately, oil-dressed salads, have gone into the home kitchen. But just how far has the invasion of foreign cookery gone? It would need long and painstaking research to find out. Doesn't the second generation of middle Europeans in this country eat as m ice cream as do the descendants |of Jamestown’s and Provincetown's first settlers? Aren't the grandchildren of Italian and Portuguese, Czech and Pol- | ish immigrants as fond of crullers and pancakes and sirup as are the grand- children of American residents?. It would be interesting to know. | Surely on a warm day all the icé-cream | soda. fountains in the country are rushed { with business, and among their patrons | appear those of all sorts of foreign | blood. And in the Great War Americans of recent foreign ancestry took crullers | from the Salvation Army girls quite as hungrily as did Americans of old descent. How about yourself? Do you make a specialty of the best | of the American dishes of old repute? | Do vou train your cooks to do this? Occasionally we have a cook of for- Dishes Are Worth Preserving Just because your Polish cook can make a cake chiefly consisting of nuts and butter, don’t fail to teach her how to make a good old-fashioned chocolate- layer cake. Just because your Hun- garian cook can make a delicious egg- noodle, don’t fail to teach her how to make plain, old-fashioned American ap- ple pie. Just because your cook from some other spot on the Continent can roast meat English fashion, don’t fail to teach her to make smothered and fried chicken in the Southerm style. Don't let the ability to make English pound cake or French rolls take the place of an ability to make good New England bread or Virginia corn muffins. All these old-fashioned American good things of the table are worth having on our own tables. We may take what we like from France, the mother of good cookery doubtless, but we should keep our own best traditions in cookery. The native American food has proved that it is wholesome and palatable. Of course, pie eaten too often is not the best diet imaginable, though the other day a man made the statement that as taster for a big pie bakery he main- tained health on a diet almost exclu- sively confined to this delicacy. Crullers, pork and beans, cornbread, ice-cream soda, even fried chicken, are not good in excess. But nothing is good in excess, not even bread and milk. Among this week’s interesting queries are these: . “I am forced to be as saving as possi- ble in planning meals, and do not like to have eggs for breakfast. Please sug- gest two or three breakfasts that would be inexpensive but nourishing. We have a daughter of 12 and a son of 14 in school, with good appetites, They come home for dinner at noon. L. M. K."” If you have plenty of hot cereal, with top milk; some sort of raw or stewed fruit, and a glass of milk for each child, the breakfast certainly would be ade- quate without eggs. I cannot give the trade names of ce- reals here, but would advise choosing at least half the time cereals of the whole-grain sort. Oatmeal and cracked wheat are especially good and inexpen- | sive. The fruit may consist of apple- | sauce, baked apples, raw apples, raw ripe bananas, stewed prunes, stewed | apricots, pears, stewed pears, oranges— |or the juice of inexpensive, small | oranges—grapefruit (when it is not too dear), stewed dried peaches. | In addition to the fruit, cereal and milk you should serve toast or some sort of bread with butter. Occasion- FEATURES. OIJR CHILDREN By Angelo Patri 01d-Fashioned. “My little girl thinks me old-fash- foned because I want her to call her aunt Aunt Ellen, and not Ellen. It hurts me to hear children address older people familiarly, but if I am hopelessly outdated I will not insist.” Because a thing is old-fashioned shall we drop it? e is not a reason for throwing a thing away, for making a custom obsolete. It may be a very good reason for holding on to it, as in this case. Good manners, a touch of for- malism in association with people is very necessary, a most useful guality. A hint of reserve in all our dealings with each other is essential if life is to be at all bearable. There are people who pride them- selves upon speaking truth to their neighbors, without any frills. I have noticed that such plain speaking has ' never gained them anything save the enmity of their neighbors. They never occupy positions of importance or dig- nity in the community, and they rec- ompense themselves by the use of such cold comfort as they can get by their plain talk. Boys and girls are ignorant of life's implications. They do not know the value of co-operation, the power of friendliness, the triumph of achieve- ment. They cannot know that their lack of good manners, their positive rudeness, their lack of social skill costs them too high a price for safety. They cannot know the conventions that have been sent down from generation to generation survive because of their great usefulness. They cannot know that they need the social code to bridge the gap between ignorance and knowl- edge, between youth and maturity. It is for us to teach them. even though t‘lve have to hold them by the ears to 0 s0. ‘The good old-fashioned courtesies are | to be observed. The young folk are to | | rise when their elders enter the room. | ‘The bov _is to stand when the girl; | ———— o say, Do they possess any special food | value that cannot be better supplied by Irice or macaroni? Would you advise | | going on having potatoes every day in | | the usual manner? M. V. D.” | get & child to follow | youth of the land will fall in line Potatoes are of great value in the diet. | They are a cheap source of energy, and | | may be served in so many different ways | | that one does not quickly tire of them. | They are rich in certain beneficial min- | | erals, and are alkaline rather than acid | | in their reaction. The disadvantage of potatoes is that they sometimes form | the mainstay of diet in connection with Firemen of Singapore. Straits Settle- | elgn birth and training who can give | iy griddle cakes with sirup may be |meat and bread and butter and sweet ments, had a highly disagreeable task | us some very good pointers about cook- | offered, and two or three times a week | desserts. dish. But We|vou mioht have cornmeal, whole-wheat | tables, fruits and salads are also in- in working in the fumes of a burning warehouse recently when 400 tons of rubber were destroyed in a $260,000 | have proved suitable for Americans for | blaze. ing some particular shouldn't lose track of the dishes that \generations. or bran muffins with butter. | “Are potatoes worth while? T mean When plenty of green vege- | cluded in the diet there is no reason | | why potatoes should not be served every | | day. DieTimiaNs ReEcoMMEND IT... Your CHiLDREN WiLL PRrerFer IT - Urging A New-Day Brea For Your Children... To Build Them Up and Bring New Vigor BY ALICE ADAMS PROCTOR ERE, Madam, is that remarkable new- day bread so many mothers are changing to. It’s called “Wonder Bread.” would cost too much to make. They poi out that our recipe called for ingredients that cost $1,000,000 extra to buy. And so inted burns up body tissues. Unless these tis- sues are freplaced, “Carbohydrate Starva- tion”’ sets in. Listlessness is what you see. stands; the girl is to stand while her mother enters and seats herself. The child is never to interrupt his father or mother without apology. Youth is to wait ugen age at every turn, Further than that:” The boy is to stand upon ceremony with the girl and the girl is to expect it and demand it. Any lessening of that cool formality be- tween boys and girls is to be taken as a warning. If the children could shoul- der their mistakes without paying too great a price, we would let them go their way, but without knowledge and experience this is impossible. We have to offer them the support of the code and hold them to it. Being old-fashioned is becoming styl- ish. Let us hope the children take to the style. Remember, it is easier to fashion in man- ners and codes and dress and the rest than it is to follow a moral dictum. Make good breeding stylish and the toa man—and & maid. o (Copyright, 1929.) 5 ‘The commune of Oslo, Norwa! - cently acquired two independent the- aters just outside the city limits which had been cutting into its business, and now controls all movie houses in the vicinity. PHYSICIANS Specify POMPEIAN OLIVE OIL Because—its fat-sol- uble chlorophylls provide a pigment for blood and tissue; its enzymes and in assimilation and digestion; i lipoidic substances act as protectives and antioxi- dents. POMPEIAN PURE VIRGIN IMPORTED OLIVE OIL Active Children Need It Most! S, = e, d “short patent” flour. Only the nutritions heart of the wheat berry is used. We use double the amount of millx And we pas- You should try it. * they prophesied tremendous losses. Wonder Bread, being rich in carbohy- teurize every drop. neered_furniture is often mnot worth ik : e : : Maybe plenty of ut we maintained that women would drates, combats this condition remarkably. These ingredients are extremely costly, the effort required to refinish. ‘The process of refinishing includes the age of 4 months. babies would thrive on it earlier, but I BETTER BRAN FLAKES M It is, you will find, utterly diffeent from any other bread you can buy. It represents note the difference instantly. We gambled When digested, it gives off heat in the but they give a vastly better bread. So we three steps. The first is the removal of old finish, the second is the conditioning of the wood for the new finish, and | the third is applying the new finish, Paint may be removed in the same way as varnish, but it is more difficult to soften and is frequently removed by a mechanical method, such as scraping or burning. To remove & single thin coat of varnish or paint, use & solution of sal soda and am- monia, or a paste made of any stand- ard washing powder. When wood has been stained a dark color before var- nish has been used, the stain pene- trates into the fiber of the wood, thus coloring more than the mere surface. Such a dark stain finish cannot be refinished in a lighter color or covered with a lighter stain than the original unless the surface of the wood is first laned to remove the dark stain. Fol- jow planing the wood with the use of sandpaper. A light stain finish on top of an old dark stain will not be satisfactory. When paint or enamel is to be the new finish it is not always necessary to remove all the old finish. A thin coat of varnish or paint may be pre- pared for a new coat of enamel or paint by rubbing the surface with sandpaper until it becomes rough and the wood surface is exposed. It is absolutely essential that paint or en- amel come in direct contact with the wood surface and penetrate the wood benefit through tremendous extra sales. We employ, also, a unique baking method. \sondcr Bread is “slo-baked.” ‘This means, as the term suggests, slower baking and more careful baking. It brings you a more delicate flavor. Greater diges- tibility. Longer-lasting fresh- ness. When Will You Start? So do, please, as tne countyy’s wisest women are doing and give this new-day bread an immediate trial. Only remem- “Wonder Bread” and say it form of energy exactly as coal gives off heat. It helps establish that vital “‘energy reserve.” Thus yout child often discovers a wonderful new zest for play. Knowing these benefits, dietitians are urging its use at every meal. And millions of mothers, finding “balanced diet” made easy, now serve it in their homes. Its ' Famous Flavor These unusual health advantages, please remember, come to you in a superlatively delicious food. And at no extra cost. You get them in a bread judged by the foremost experts in the country the most deliciously flavored bread evet baked. Which makes it the more remarkable. How We Make It To make Wonder Bread we employ match- less chefs. We use a specially milled months and months of research and the expenditure of $6,000,000. 'wo yearsago we placed it on the market. Ac that time bakery experts told us it on their judgment . . . and we won. Today Wonder Bread is bought by 10,000,000 women. It is, without ques- tion, the largest-selling bread in America. ‘What It Offers First of all, it is considered the most economical known source of carbohydrates. And carbohy- drates, as you know, are vital to health. Especially is this so with chil- dren. Active work or play rapidly ber to say distinctly. It costs you no more. Also please let me send you my new booklet of unusuai sandwich recipes. Biggest Seller! Jlue Ribbon alttract You never would believe sand wiches could be so delicious. OVER THE RADIO At 7:30 every Wednesday evening the Happy Wonder Bakers present the Wonder Period over WRC and e FREE BOOKLET (8-3) fiber. When there are two or three coats of old enamel or paint better re- sults are obtained by first remcving the old paint, rubbing with sandpaper and then applying the new finish, Paint and Enamel. Flat paint without a final enamel coat does not make a very satisfac- tory finish. To obtain the best re- sults use several coats of paint and one or two top coats of enamel. When applying two or more coats of top paint the paint should be smooth and of & thin.consistensy. -Use turpentine o T Will You Test It, Please? Many, many women, sceptical of what we claim, have been won by toasting this remarkable Wonder Bread in Broadcasting Company. This program has 27 associated stations of the National the new sensation of the air. Tune been called ONDER BREAD Name.: Continental Baking Co., 2301 Georgia Ave., Washington, D. C. Please send me FREE your sandwich booklet direct comparison with other brands. This we urge you to do, knowing from past venence exacly whatyou will ‘on’t you try it yourself? d, in and hear the famous Happy Wonder Bakers Trio. And their orchestra conducted by Frank Black. ITS SLO-BAKED BAKERS ALSO OF WONDER FAN ROLLS y AND HOSTESS CAKE 1m9,C. .00,