Evening Star Newspaper, November 8, 1929, Page 52

Proper . Choice of Shoes Reauired for Comfort Adequate Time Should Be Given to Care of the Feet and the Right Choice of Shoes to Avoid Foot Troubles. ‘There is nothing in the matter of clothing that is so conducive to self- respect as a comfortable, well-fitting, well cared for, good-looking pair of shoes, and there is nothing that is quite 8o demoralizing, mentally and physical- ly, as two tired, aching, badly shod feet. Shoes should be carefully selected so as to insure a good fit. There should be a broad, firm foundation for Joth sole and heel. Shoes should conform to the natural shape of the feet. If they are too short, too narrow, with toes too pointed and heels too high, the natural shape of the foot is spoiled. Corns and bunions are produced by shoes tha’ are too short, too tight, with heels so placed as to throw the body forward upon the toes. Callous places are formed on the sole of the foot because the fleshy parts have been forced into folds and creases because of cramped positions. Ankles are made larger if feet are made to ap- ear shorter through the use of high eels. Narrow toes cause front arch troubles, e Plain, medium weight, black kid ghoes are economical if you have to limit the number of pairs a year that you can buy. They are always in good taste, look well with any ~ostume, and wear well. Patent leather shoes are neither economical nor comfortable. Calf skin rhoes are durable for winter wear. Fancy colored shoes require much care and are an extravagance if your supply must be limited. Shape and fit are better guides to the choice of the right shoe than is the siza that is stamped on the lining. A certain size of one make or style of shoe may be a correct 0, whereas the same size of another make or style may not be. Cheap shoes are not necessarily eco- nomical. Usually the heels and soles are made of cheap substitutes for leather, such as paper or fiber, If you able to judge the quality of shoes, times you will have opportunities to buy good quality shoes at a reduced price owing to special sales, Neither are high-priced shoes sure to be a wise investment, Frequently a good share of the high cost goes for fancy workman- ship and novelty. Whatever price you ay, stick to the make that you have ound to be correct in design, comfori- able in fit and serviceable. Shoes should be from one to two sizes longer than ‘the measurement of the foot, allowing you to wiggle your toes while standing with your weight un one foot. On the other hand, shoes that are too large are a misfit. With too much play in the shoe the foot is not snugly supported. Blisters are often formed, especially on the heel, by th2 Tubbing of the foot against the inside of a shoe that is too large. A blister cn the heel is just as painful as a callous place on the toe caused by a short shoe. Everyday shoes need soles that are medium thick, which afford protec- tion to the feet, not only against injury from sharp and uneven surfaces, but against water and slush as well. A baby does not need’ shoes until gime. Shoes put on before then, generally for appearance, often do than good. The first walk- toles it the baby's attempts at learning Stiff or board-like soles ther pulls siraight back from the end of the sole and crazmps the baby's toes. How to Save Shoe Bills. The proper care of shoes, together with intelligent selection, means a re- duction of one-fourth to one-half in shoe bills and at the same time keeps the feet neatly and servicably shod. It is not necessary to discard shoes as soon as they begin to show signs of wear. In many cases they can be repaired and ;orn Xm‘: l:)nl m:;, Heels should ways pe kept squared up. When they begin to run down on one side, both the shoes and the body are put under a strain. Unless the leather or rubber 1lift on wooden heels is promptly re- placed when it wears away, the cove of the wooden part is cut through an may have to be replaced. Shoes are easily damaged when wet. ‘They should be dried gradually, as wet leather burns quicker than dry leather. When dried too fast, near artificial heat, they become hard, tight and out of shape. Oil is necessary to keep leather soft, pliable and waterproof. Use castor oil on street shoes. 1f the cas- tor oil on a plece of cheesecloth is ag- Just wash them. It is very important to dry the feet carefully after bathing them, so that no moisture will be left between the toes, To neglect this treatment will produce corns. Dust a little talcum powder between the toes after the bath. Excessive perspiration or careless dry- ing y cause blisters or inflamed places between the toes. In such a case saturate small squares of cheesecloth with spirits of camphor and adjust them in place. The camphor will make the sore place smart a little at first, but repeated applications will finally cure even obstinate cases. Feet that | are not blistered may be rubbed with witch hazel before retiring at night. or use glycerin if you prefer. Glycerin not only rests and soothes, but it is an excellent treatment for feet that per- spire. When starting out to walk or to play golf or tennis, or before going to a dance, rub the feet with plycerin and you will be surprised at how much more service they will give. This treat- ment has been recommended by Army spots or corns have formed on the toes or other part of the foot, | remcve the hardened surfaces by the frequent use of a coarse pumice stone or a sandstone file that druggists sell for the purpose. This method is safer than using a knife or razor to cut and is much more effective. When you have made the corns smooth, rub them with vaseline, sweet ofl, cold cream, or some other lubricant that will soften the skin 2fld make it more normal. Hard corns can be removed entirely by this method, but do not use the file on sore places or soft corns. Ingrowing nails in the early stages can be corrected by keeping the nail cut very short and by cutting with the scissors a deep V-shaped notch in the very top center of the nail. Nature in the attempt to close the V-shaped notch, will draw the nail away from the ingrowing corners. Markets Await Of Hol November is a large month for the dealers in foodstuffs. Just around the corner is Thanksgiving, which naturally swells the demand for good things. Tur- keys are being fat- tened for the fei and from the n ber to be seen in the vicinity of the city there should be no dearth of the traditional symbol of the day set aside for the giving of thanks. In the meantime, there is every kind of vege- table and fruit ar- riving to tickle the palate and please | the eye. { Recently there has been a tend- the other side. other countries are contributing to the | demand for foreign edibles. Imported cheese is a delicacy sought by many | who desire novelties for the table. These | ported articles are rather higher in ?;;A:e, but there are those who are will- | to pay the price for something dif- | ferent. - i Many facetious remarks have been | made concerning the present habit of | eating canned food. Wives are sup- posed to be seeking the easiest way to | prepare meals, but this is not true. The | old American dinner is still with us and will remain an institution. The house- wife may have much of a few foods or a little of many on her menu. of course, is & matter of the family taste. ‘Whatever her method, she will find plenty to choose from at the stores and markets these days. All kinds of vegetables may be had at prices about the same as they were last week. Here are some: California peas, 30 cents a pound; Southern cu- cumbers, 10 cents each; New York State celery, 10 cents a stalk; spinach, 10 cents a pound; squash, 15 cents a pound; turnips, 5 cents a pound; let- tuce, 1Q to 15 cents a head; sweet pota- toes (plentiful), 5 cents a pound; white potatoes, 4 cents a pound; carrots, two bunches for 15 cents; slaw cabbage, 10 E‘g‘éd lightly and evenly, and well rul in, the shoes will take ine when dry. If too much ofl is used, M‘;‘lw - begl lied will also requently al keep fu': l!]llhfl' in mxm cAmdlmnnm-nd in- sure longer wear. Apply the paste with & soft brush or cloth. Don't for- get to ofl the soles of street shoes with castor oil also, and a light, even ofling with a little castor oil on a cheese- cloth pad once or twice a month will help to keep patent leather uppers from cracking. A good plan is to have two pairs of shoes for alternate daily wear, permit- ting each pair to dry out between times. Perspiration is very hard on leather. Stockings should also be changed daily or two pairs should be worn alternately. Shoe trees help to keep shoes in their original shape. Inexpensive ones can be bought or a substitute can be made if a roll of soft paper is crowded into the toe and another into the heel. Care of Feet Important. Your body rests upon your feet, just as a high bullding rests upon its foun- dation.” Your feet represent the foun- dation of health. Since a chain is only as strong as its weakest link, if your feet become weakened or flattened, you are likely to feel the effects clear to the top of your head. How important then | to health and beauty is a sound sup- | port. nected by more than four times as many ligaments, and operated by many muscles and nerves. There are four arches in the foot. The long arch at the inside of the foot from heel to great toe, the front arch extending across the ball of the foot, the third arch at the outside of the foot from the heel to the base of the small toe and the fourth arch across the middle of the foot un- der the instep. ~Through misuse of the “There are 26 bones in the foot, con- | cents & head; green cabbage, 10 cents a head; onions, 5 cents a pound; toma- toes (scarce), around 10 cents a pound; Calif§rnia asparagus, 55 cents to $1 & bunch; lant, 10 cents each; Florida eggplant, 25 cents aplece; string POUND AT YOUR GROCERS Home in Good Taste BY SARA HILAND, An air of dignity may be lent & room {by the use of appropriate accessories just as much as by the choice of larger pleces, In the illustration is shown a little table which would grace a Geor- gian room. The pedestal base, supported by three | graceful feet, has a top with a little | gallery edge, a charming way for a ta- ble edge to be finished. The table may be constructed of ma- ple or walnut (plain or with inlay deco- ration) and the gallery may be of bronze or brass. With such a table very fine accesso- ries should be used. A bronze or mar- ble lamp, or perhaps one entirely of alabaster, would be very beautiful and suitable, and the shade should be plain, silk being the best material of which to fashion it. The shade shown herewith is of ecru taffeta over pale amber and the braid at the top and bottom is of ecru with a touch of green. This harmonizes with the base, which is of brass com- bined with green marble. Acclojsonne box might also be used on the table with this lamp to add a touch of richness, (Copyright, 1020.) Opening iday Activities beans, 15 cents a pound; kale, 3 pounds for 25 cents; beets, two bunches for 15 | cents; broccoli, 50 cents a bunch, ‘There is an abundance of fruit to be seen and of excellent quality. Among the fruits are apples (cooking variety), 3 pounds for 25 cents; bananas, 25 cents a dozen; Western pears, - 5 cents aplece; large grapefruit, 10 cents each; small grape- fruit, 3 for & quar- ter; Florida or- anges, large size, 50 cents a dozen; small size, 25 cents a dozen: grapes, 10 and 15 cents a pound; casaba mel- ons, 60 cents each; honeyde: 35 to 60 cents ecach; Per- sians, S cents each; California peaches, very large, $150 a dozen: prun 15 cents a pound: large lemoms. 50 s a dozen; Small. 25 cents s dosen. There has been mo change in dairy prices. Eggs are bringing from 65 to 75 cents a dozen and butter from 50 to 65 cents 2 pound. The prices are natu- rally much higher than the Summer cost. v Meats, too, maintain a firm level. Leg of lamb, 45 cents a pound; loin lamb chops, 60 cents; stewing lamb, 20 to 35 cents; shoulder lamb, 35 cents; shoulder chops, 45 cents; veal cutlets, 65 cents: breast of veal, 35 cents; veal chops, 50 cents; shoulder roast of veal, 35 cents; roast loin of pork, 35 cents; pork chops, 40 cents; fresh ham, 30 cents; round steak, 50 to 55 cents; sirloin, 55 cents; porterhouse steak, 60 to 65 cents; chuck roast, 35 cents; calves’ liver, 80 cents. It might be well for the housewife to begin to consider Thanksgiving at this time and a survey of the stores will prove an excellent aid in her decisions. EATING 'mm‘ ED Foop— “Cranberry and Raisin. ‘Two cups cranberries, 1 cup raisins, 1%, cups sugar, 2 tablespoons flour. Cut the cranberries in half, mix with the raisins, sugar and flour and bake in one crust. When fruit is cooked re- move from oven, let cool and cover 'l“? meringue dmlde with th? lwmu of two eggs and one teaspoonful pow- dered sugar beaten stiff. R-i'\';n slightly brown meringue in moderate oven, MENU FOR A BREAKFAST. Baked Apples. Bran with Cream. Creamed Chipped Beef. Oatmeal Muffins, Coffee. LUNCHEON. Baked Macaroni and Cheese. Apple and Celery Salad. Raisin Bread. Jelly Roll. Tea. DINNER. Cream of Bean Soup. Baked Pork Chops. Apple Sauce. Hashed Brown Potatoes. String Beans. Romaine and Grapefruit Salad. Raisin Pudding. Coffee. OATMEAL MUFFINS. Pour one cup of scalding milk over two-thirds cup of raw rolled oats, let stand 5 minutes, add salt, two tablespoons® sugar, one and two-thirds cups of flour, two teaspoons of baking powder. one tablespoon of melted shortening (butter or lard) and one table- spoon of milk. Makes 12 muffins. Bake from 12 to 15 minutes. JELLY ROLL. Two eggs, beaten thick: one half cup of sugar, three table- spoons of cold water, one-half teaspoon of soda, one teaspoon of cream of tartar sifted in two- thirds eup of flour. Bake in a moderate oven. While warm spread with jelly and roll tightly with a clothto hold in shape. GRAPEFRUIT SALAD. ‘Wash the romaine, dry it in'a napkin, put it in a salad bowl and dress with ofl, vinegar, pep- r and salt, Cut the grapefruit nto halves, remove the seeds, scoop out the pulp, put it over the romaine and let stand a few minutes before serving. Baked Smoked Fish. Wash the fish thoroughly, soak for half an hour in cold water with skin side up, cover with boiling water, ‘and let stand for 5 minutes, then drain carefully. Remove the skin and bone. Put the flaked fish in a buttered dish and pour over it a white sauce equal in quantity to that of the fish. Cover with crumbs, dot with butter, and bake in m;a oven long enough to brown the Home and Scattered Families BY LYDIA LE BaRCN WALKER. When sons and daughters who have lived away from home for some time have opportunity to visit their parents the occasion does not always prove as th?y as it should. ter an absence perhaps of years the returning members of the family would find their greatest pleasure in slipping into their old grooves with as little commotion as possible. Contrary to promoting such a state of affairs, the senior members of the household make preparations so elabo- rate that the home-comers are often more embarrassed than delighted by | them. The moment of returning be- | comes one of pomp and state rather | than of the coveted simplicity. It is a déprivation to a mother whose son has been in other parts of the world not to go to the greatest lengths to surround his home-coming with mueh solicitude. Women are less em- barrassed by this than are men, but to both it is hardly the thing for which they have returned. It is an art to show the right degree of casualness and of interest at such a time. The returning members of the family, whose ways of living and probably of thinking have altered since the earlier days when they lived at home, have their part to contribute to the success- ful visit, for they must remember that thelr altered outlook may be at variance with many long-held beliefs of the rest of the family, and that to preserve family harmony it may be well to be somewhat guarded. Ideas which have taken a number of years to evolve will sound radical to those who have not been present to watch the period of growth. They were not accepted at once by the young home-comers, nor should the latter expéct them to be by their more conservative parents. D DAILY DIET RECIPE FILLETS EUROPEAN, Hallbut fillets, six. Onion slices, six ‘Tomato_ slices, six. Melted butter, one-third cup. Green pepper, shredded, one- fourth cup. Serves six portions. Have about a pound and a half of halibut fillets cut in six por- tions. Cut tomatoes three-fourths inch thick slices. Place fillets in buttered pan. On each fillet lay one slice each of onion and to- mato and sprinkle liberally with strips of green pepper. Bake for about 25 or 30 minutes in a hot oven, basting with the melted butter anld then with the liquid in the pan. It may be necessary to add a very little hot water, as the liquid in the pan may evap- orate, Otherfillet can be sub- stituted for halibut. THE RETURNING MEMBER OF THE FAMILY DOES NOT ALWAYS FIND FOOD PAGE. BEAUTY CHATS Being a rich country I suppose it does not matter if we throw away a lot of money. For most certamly we| spend more money on most thoroughly useless articles in the world. Fortunately we have such strict laws about the drugs that we need fear nothing worse than wasting our moncy whenever we're attractive claims. if you re as fox or dyed wood- | nothing but your pocket book. H will buy foods in packages that | please the eye, vou musn’t mind if vou { don't get as much for your money as | though you bought the raw food and | had it prepared yourself. | * But where you must be most careful |is in the selection of palent medicires and things you put on your face. The manufacturers of many patent medi- | cines play on the great fear all of us | have of being ill. bins spicy Pl urity of foods and | There cer:_ingen- | yourse | fously make a smail pain or an inoffen- | you don’t know all about. BY EDNA KENT FORBES sive cough seem like the beginning of some terrible disease. They then sell bot.les and bottles of stuff at hundreds or even thousands of per cent of profit. | When in the course of nature than any other country | i felt better they ascribed it to the medi- ine which really had nothing to do with it. Some of the worst offenders I know are among the medicines and soaps to reduce fat. The bureau of investigation of the American Medical Association has described several of these by saying they “would reduce the national debt just as effectively as they would reduce the weight of an obese person.” Hair dyes are other offenders. Tonics to improve digestion and make the ali- mentary system antiseptic, diabetes cures are others. In fact a list of of- fenders yards long could be made out. The best that can be said of many of them is that for a tiny fraction of the price you could mix the stuff together ‘The moral is: buy nothing The Richest, Spiciest PLUM PUDDING you ever tasted Now is the time for 41l good, healthy appetites to respond to the tasty flavor of Richardson & Rob- Pudding. With its rich, savory combination of rarest fruits and condiments, it just hits the spot! Made in the sunlit R & R kitch- ens for more than seventy years, following an old English recipe. You'll find it a delightful conclu- sion to a carefully planned meal. RICHARDSON & ROBBINS Dover Rt Ui DIRG) Now Try Toast This Way To ‘Gfe’t' It Crisp You make it with this slo-baked bread 80 many dietitians are endorsing. Please start with it today, waiting only to read the truly remarkable facts printed about it below. MADAM: Now you can get toast golden brown practically every time. Get it through the use of a delicious slo- baked bread endorsed today by domestic science experts. Much of the dainty toast you admire in other homes is doubtless due to this bread. For millions of women to- day will buy no other kind. It is called Wonder Bread and it comes to you from the Continental Baking Company. The company, as you may know, that also bakes the famous “Hostess Cake” so many women are turning to. Because it slices firmly, it eliminates danger of crumbling, even when excep- tionally thin slices are your aim, Hence it's splendid for sandwich making. Being oven-fresh when you buy it, it in fostering a lealthy, As the new-day bread for toast, Wonder Bread has won women by the millions. But in considering this, please do not ovetlook the wonderful things it does happy family. ities essential for growing children in the hardening of teeth and bones. ) Thus “Wonder Bread three times daily” is the advice of leading day dietitians. In view of the Please Make and Golden Brown This Amazing : We employ, too, a special method of Test! baking. Slo-baking, it is called. A proven scientific method that seals in the die- Here's a test that proves how good Wonder Bread really is: Toast a slice of ‘Wonder Bread and a slice of any ordinaty bread: Now, Madam, just com- pare them. The Wonder Bread toast will be browned evenly over the entire sur- face. No scorched edges! Theother slicewill be only partially and unevenly browned. This test will astonish you. Just ery iel improves tetic value of our ingredients and vastly their flavor. Hence when you get Wonder Bread you get the best. It knows no rival Millions have found this to be so. Won’t You Try It? So please try it at once. Simply to prove what wonderful new advantages it offers you and yours. Note its dainty flavor. Its freshness. See how * it slices. sent- ts de- evenly it toasts, How easily - But remember! Ordinary breads are not like this. Avoid them. Insist on ‘Wonder Bread always. keeps its freshness amazingly. Sotry it, please, and be convinced. If your family is like other families you will undoubtedly be won at once. scribed above, the wisdom of this be- comes plain to anyone. In the matter of calorific value it is most remarkable. Each loaf you buy contains more than 1100 calories. * Hence if eaten daily Wonder Bread foot, lack of exercise of the leg muscles, or the wearing of badly designed or bad fitting shoes, the arches may begin to sag and the bones may slip out of place. Foot troubles may have been caused CORBY BAKERY Continental Baking Company Always Demand Wonder Bread! PURE PORK What Goes Into It by increased weight of the person, ill- ness, change of occupation, bad-fitting shoes, old shoes, short shoes or short stockings. The stocking you wear should be somewhat longer than the end of the longest toe. Short stockings | produce ingrown toenails, bunions and | enlarged joints due to the pressure they cause upon the ends of the toes, forc- ing them to assume unnatural posi- tions. In order that one may stand and walk erect and work efficiently, the feet must be free from the discomforts of corns, callouses, ingrown nails, en- nrfid joints and fallen of weakened arches. Everyday hygienic care of the feet is of the greatest importance., Many con- ditions can be remedied by home treat- ment. First comes the foot bath, which should be taken morning and evening. In the morning to prepare one for the work of the day. In the evening to remove the weariness, the callouses, corns and other troubles. Not that the bath alone will do this, but AUSAGE -IN‘%LS'I' @(" SAUSAGE LINKS ROYAL PORK PORK PUDDING ROYAL SCRAPPLE OVER THE RADIO At 8:30 every Wednesday evening the Happy Wonder Bakers present the Wonder Period over WRC and 27 associated stations of the Na- tional Broadcasting Company. This program has been called the new sensation of the air. Tune in and hear the famous Happy Wonder Bakers Trio. And their orchestra conducted by Frank Black. Remember, it's every Wednes- day evening. You'll enjoy every minute, teplaces as much as 30% of all the en- ergy your children burn up in play. Thus it promotes active minds and bodies; and brings a new glow to pallid faces. It provides in addition much neces- sary protein. The element, as you may know, that replaces worn-out body tissues and hence helps build sturdy muscles. It contains also calciumi and phos- phate, fiow judged by dietetic author- To maintain its quality day after day we go to great lengths. We employ a large staff of food experts to test each shipment of ingre- dients. We specify a specially milled, short patent ’5:.‘.:., (We use only the heart of the nutritious wheat berry.) We use double the usual amount of ONDER BREAD BAKED BY TEE BAE ITS SLO-BAKED