Evening Star Newspaper, November 14, 1929, Page 54

Changing Lights BY LYDIA LE BARON WALKER. ‘Not always can one afford the ex- pense of putti in floor pilugs or new circuits y:r -;flhun. fixtures when there is the desire to alter the posi- tion of lamps in a room. ‘Nothing 18 more at variance with ‘THE CORD, ALTHOUGH NOT FROM A FLOOR SOCKET, IS INCON- SPICUOUS, good than the visible extension of cords dangling across a room, espe- cially if they are of the stout and con- spicuous black kind, general in com- mercial use. If the homemaker is to do this re- vising of a light system herself, she can- not, of course, go to the extent of in- serting floor plugs, but she can devise WHO REMEMBERS? BY DICK MANSFIELD. Registered U. S. Patent Office. —When “Bud” Eggleston inaugurated his big dry campaign in the temper- lncte“ tent at Sixth and C streets south- east? UMAN HEADS Sam Kickshaw has a noble dome, that indicates great sense; men say, “It surely is the home of intellect im- mense. A man who has a head like that is by all thinkers sought; he walks, & born aristocrat, among the kings of thought. His thoughts are doubtless deep and wise, and touch on abstruse things, and his imagination flies. on bright and gorgeous wings. Perhaps’| he strikes a sounding lyre that Homer Might applaud; perhaps he writes, in words of fire, an ode fit for a god. We may be sure, with such a head, some dazzling goal bhe seeks, and he proceeds with kingly tread -along the mountain peaks.” But Sam is never known to talk of anything worth while; on weekday morns I often walk with him for half a mile. He talks of spark- plugs skipping fire, of cylinders that | miss, of how he changed a flattened | tire,'and all such stuff as this. He| dodges themes like Art and Song to| ' talk of piston rings: so he converses | all day long on cheap and tawdry | things. Jim Beeswax has head so | small it causes much surprise: would fit a tennis ball, onlookers oft | surmise. And strangers seeing him re mark, when he has gone away, “ such’'a head he cannot park much, knowledge. we should say. An intellect ; demands some room in which to turn | its wheels, in such a head thought can-, not bloom and poetry congeals.” But Jim is quite a wise old boy, he knows | the lore of Greece, and people say it | is a joy to hear him speak his piece. | There is no subject, people say, that | 1s beyond his ken: he paints, he models | things in clay, he wields a poet’s pen. | WALT MASON. | (Copyright, 1929.) Beauzrnl ; Strea ’spot Imparts an attractive, even appearance that leave, chalky edges or filled in por Blends naturally with the skin without that “made up” look. Made in White, Flesh, Rachel effect one would wish to create | light | at Moderate Cost ways of making the.cords so inconspicu- ous that they do mot mar the beauty In this the services of an not required, except for { of her home. | electrician putting plug and socket onto the cord. | | Makers of electrical fixtures sell cords | of both cotton or silk and in a great | variety of colors. If one lives in a city, a wholesaler in such things can usually be found who will supply the | yards of cord at a lower figure and | with greater choice. Know just the amount needed, buy to the. quantity, and have the ends given the right at- | tachments. In buying, consider the color of ceil- | ing and walls in the rooms where the cord extensions are to be used. Come as near to matching one or the other as possible. Run the cord to the celil- |ing_if an old-fashioned suspended chandelier is in the rdom and the | source of light. Bind the extension with erochet silk or slender cord to the stem of the fixture where it joins the | If the proper measurements have been taken the extension socket | cefling. | will just rest on the floor. To it the cord from the lJamp itself is attached. ) £ Liver and Onions, Remove the skin from one pound of sliced beef liver and cut it in sizes for | individual servings. Dredge it well with |flour and place half of it in a well | greased baking dish. Next, add two medium onions sliced, some salt and pepper, and one-fourth pound of sliced | bacon.” Repeat, using the other half | pound of the liver, two more sliced onions, some more salt and pepper, and another fourth pound of sliced bacon. | Add two tablespoonfuls of bacon drip- | pings or butter and a little flour and one and one-half cupfuls of water. | Cover and bake in a medium oven for | 45 minutes. Kollan:hise Soup. ‘This is made with white stock, one. quart of which is required, with, one carrot, a stalk of celery and one small onion. Cut these in small pleces and simmer them in bolling salted water | until tender. Melt two tablespoonfuls | of butter, stir in two tablespoonfuls of flour and add some white stock gradu- ally, Cook until smooth and thick, then remove from the fire and add two eggs beaten well and half a cupful of cream. | Do not cook again, as the soup might curdle, but add the cooked vegetables, also one-fourth cupful of cooked green peas and shredded string beans, a teaspoonful of lemon juice and a tea- spoonful of finely chorped parsley. Sprinkle with' paprika before serving. MENU FOR A DAY. BREAKFAST. Melons. . Boiled Rice with Cream. French Toast. Doughnuts. Coffee, LUNCHEON. Creamed Oysters on Toast. Stuffed Celery. Prune Whip, % Sugar Cookies, 3 ea. DINNER. - Creamed Codfish, Mashed Potatoes. Sauted Tomatoes, Romaine, French Dressing. Banana Pudding. FRENCH TOAST. Beat two eggs and add one pint of milk, one tablespoonful of sugar and a pinch of salt; dip slices of white bread in mixture and let soak for a while and then fry in hot fat, half butter and half lard, to a nice light brown, CREAMED OYSTERS. Scald one quart of milk with one stick of celery, one slice of onion, one clove, two pepper- corns.and one bay leaf. Thicken with one tablespoonful of flour Tul to a smooth paste with two tablespoonfuls of butter; strain, reheat, add one quart of chopped oysters, cook two min- utes longer and serve very hot. BANANA PUDDING. ‘Two bananas, four ounces of sugar, four ounces of flour, one. ounce of butter, one-half gill of milk, three eggs. Cream tter and sugar well, beat In yolks of eggs separately; stir in the flour and add the milk, then add the Coffee. a well-buttered dish and steam or bake one and a half hours. Serve with any kind of sauce. ADVERTISEMENT. ALL RIGHT. I'LL TAKE THIS WASHER. SEND IT AT ONCE, PLEASE THE EVENING STAR,” WASHINGTON. NANCY PAGE Nancy Makes Hangings as Professionals Do. BY FLORENCE LA GANKE. the new house. Nancy was a cleve; needlewoman with more money at her disposal, many of the curtains, hangings and draperies herself. If she planned to slip the hanging over a rod and let hang in folds she sewed the rings as shown in the first fllustration. For all pleated pra- peries she put the ring as shown in next illustration. This concealed the ring. Sometimes she used hooks which were sewed. on as shown. These hooks fastened themselves in the rings slipped over the rod. For shirred headings which con- cealed the rod she measured diameter of rod, allowed a quarter inch more i T ol (1] ] N L T ] for easy slipping. Then she folded material over twice. For a pair of curtains she cut two pleces tape. The tape was as wide as rod. Each plece was half as long. Of course, allowance was made for turn- ing in the edges. Next she ran two parallel rows of loose stitching on each curtain. These lines were the width of tape apart. The bottom one was on bottom . edge of fold. Drawing the length of . tape she fastened thread. ‘Tape was stitched on, and rings at- tached to tape. . A pleated heading was held in place by sewing rings at center of pledts ‘These rings were slipped over rod, and were, of course, visible. Nancy chose ivory rather than brass rings for this purpose. One pulls the curtains at tea time. Write to Nancy Page. care of this paper. enclosing & stamped, seif-addressed envelope. asking for her leaflet on Tea Time Daintles. (Copyr! d039.) "Savory Ham. Prepare some sliced ham an inch thick for cooking. Place in a skillet, cover lightly with mustard and brown sugar sprinkled over liberally, or for add a pint of water. Cook in the oven covered -for- half -an hour, then take quarter of an hour longer, or until tender. This serve ham. Creamed Dried Beef. Remove the skin from one-fourth pound of smoked dried beef, slice thin, and separate the meat in pieces. Cov- er with hot water, let stand for 10 minutes, then drain. Dilute one and one-half tablespoonfuls of flour with enough cold water to pour easily and make a smooth paste. Add this to one cupful of scalding cream, then cook in a double boller for 10 minutes. Add the ‘beef and reheat. Potato Pancakes. Grate four large potatoes, add a tea- spoonful of salt, a dash of pepper and two beaten eggs. Sprinkle with a little flour and mix well to a batter. Fry quickly & tablespoonful at a time in very hot lard. ADVERTISEMENT. NOW BE SURE TO USE THE SOAP 1 TOLD YOU ABOUT, MRS. ALLEN The interior decorators and Naney | had‘spent many pleasant hours in plan: | ning the Yurnishings and hangings for time than | She made’ stitches up until the curtain was exact | about half an inch in thickness, and the cover off and cook for about a is a delicious way -to THESE SHIRTS LOOK GREAT, DEAR. JUST LIKE NEW! and Sun-Tan. EN : ORIENTAY, P —— @ in tub or washer ... richer suds...whiter washes « MRS. ALLEN TOLD ME ABOUT A SOAP CALLED RINSO...IT WASHES CLOTHES MUCH WHITER. | USED IT MONDAY THE GRANULATED SOAP nso DOROTHY DIX'S LETTER BOX Why Mother-in-Law Is Determined to, Make Son'’s Wife Over—Keeping Engaged Girl’s Mind on Lessons. EAR DOROTHY DIX—My husband and 1 are the bread-winners of our | D family, the family consisting of his mother, my son and ourselves. Both of | us work hard, and &s my health is very delicate the burden of living sometimes seems almost too great to bear, but I &m spurred on by my love for my husbavd and son, and all would be well except.for my mother-in-law. She does not take into considerftion that I am a woman 30 of age and tries to remodel me and complains contiritally because I do not rave and gush over her, and because I do not feel equal to going out to places of amuse- ment in the evening when I comé home exhausted from work and also because she has the responsibility of taking care of my little boy and cannot go and come any minute she wants to. She may miss a bridge party now and then, but she never considers that I spend all of my days slaving at a desk, and that helping to support a person is just as'much. an expression of affection as calling o '1"“:"56111. my best, but I certainly don't feel that I should be called to account because my disposition is quiet. Why can't mother-in-laws take us as we are, anyway? =3 = — Answer-=When come righ® dowh to brass tacks, my dear, it is self- concdcn :.hn makes -m us think that our way is the best way, that our tastes are the standards to which others should conform, and that our criterions of conduct are the only ones begond criticism. is why people try to make you give up your politics and espouse (helr:h .Itt is wfi people w';:’u have been reared on piain eoonng think every- body who likes sophisticated dishes will bring dyspepsia upon himself. It 'is why people who like gayety and to run around want to drag the stay-at-homes away from their comfortable chairs and good books of an evening. It is why gushing people always call reserved people cold, and reserved people think " gushers are hypocrites. This kind of conceit is one of the most pronounced characteristics of age. Practically- all old people belleve that they are fountains of wisdom and their point of view is infallible and that their opinions and the customs of their youth are sarcrosant. Father thinks John is going wrong because he speeds around in an automobile, which father never did when he was a Iad. Mother is sure that Mary is going to eripple her baby with all these new fangled theories about sterilizing things and not rocking babies to sleep, because she didn’t raise her children that way. So_there you are, and if your mother-in-law were your mother and you had to live with her, she would treat you just the same way and interfere with everything you did and think you should do just her way, because that is the way of an older woman with & younger one. The older woman never can understand that the younger one is grown up and has her own individuality, her own likes and dislikes and little ways, and that her happiness depends upon her being able to enjoy them without being nagged about them, and without either mother or mother-in-law trying to cut her over by her own pattern. That is why gigs leave home and why whenever two women have to live in the same house here is sure to be friction. Because not to save her life could either mother or mother-in-law keep her fingér out of daughter's or daughter-in-law’s ple. As for mother-in-law complaining about what she has to do, that is just because she wants to be jollied a little and made a fuss over. Many women use that method of ulllnhlzunuun to themselves and what they do for their families. Every day you hear mothers mourning over how they are tied down by their children, and telling how long they have stood over the cookstove getting a meal and how many stockings they have to darn and how much dirt the boys bring i, ete. N You would think they considered themselves perfect martyrs, but they don't. They don’t h.e;ru%q one lick of work they do for their families, or one sacrifice they make ‘for them. They are just trying to get & little appreciation. ‘They just want to be told what wonderful cooks and housekeepers they are, and that they are the best mothers ever, and that their husbands and children love them for it and are grateful to them. . It's pathetic, isn't it, this begging for a little praise, like a hungry dog for a bone. And it is a little cruel and selfish that the families of these women won't take the time and trouble to throw them a few kind words that would cost nothing and make them happy and contented. Suppose you try that on your mother-ih-law and see if it won't silence her complaints, But I agree with you, poor, bewiidered daughter-in-law, that the millen- niym will have arrived when those about us quit trying to make us over and let us live our own lives in peace in our own way. > e DOROTHY DIX. DEAR MISS DIX—I am a young man of 23 engaged to a girl of 17. She has still a year of school to complete. We have planned not to get married for about two years. That will give the girl a chance to finish school and me the opportunity to get together a few dollars. However, the girl's mother is somewhat against the thing. She has no objection to me, but thinks we should walt until her daughter has finished school before being engaged, as she says the ring distracts the girl's mind from her work, but we do not believe that an engagement ring should be given back. We have all three decided to abide by your decision, so give it thought before you render the verdict, FLAPANDUS. Answer—I don't see how the ring, or even the fact of your being engaged, particularly affects the situation. It is the fact of your being im love that counts, and is likely to ‘take the girl's mind off of her school books, because rr{:fln‘te (ls very likely to fill a young maiden’s mind to the exclusion of every other topic. - However, love works in & mysterious way its wonders to perform, and let us hope that in this case it will prove an inspiration that will make her put more punch and energy into her school work, as it often incites a man to make greater effort to succeed in business so that he may lay his triumphs at his sweetheart's feet. 3 So in this case, inasmuch as Cupid has already got in his deadly work | and you are already engaged, I see no reason why the ring should be returned and the engagement calied off. It seems to me that this would upset the girl's minudI and take it away from her studies far more than letting matters stand as they are. But stick to your resolution not to get married for two years. No girl of 17 is fit mentally or physically to take upon herself the burdens nndor:u;m!:~ sibilities of matrimony. DOROTHY DIX. R L ‘AR MISS DIX—I like a certain young man, but I have never been intro- duced to him, while my parents know him well. When we are in a crowd he just stands and watches me all the time. Why does he do this? I would | like to be more friendly with him, but how can I? B | Answer—Probably he would like to know you better, but is shy and doesn't | know how to get acquainted. Get your mother to give a little party and ask him. DOROTHY DIX. (Copyright. 1929 ADVERTISEMENT. T NEXT WASHDAY | HAVE THE SAME KIND OF WASHER AS YOU HAVE. MRS, ALLEN...BUT | NEVER GET SUCH NICE, SNOWY CLOTHES ADVERTISEMENT. JUST TRY RINSO. THE MAN WHO SOLD ME THIS WASHER SAID IT'S THE BEST SOAP. AND IT ISt akers of these i 1IeI:1ding washers ommend Rinso Rotarex Roto Verso afet e eram Surt Sunnysuds Triplex Universal Voss th‘r;\! hirldry Y;M Whirlpool Woodrow Zevith Fdenette Fauiles G Washer Hasg Tomdetss La T jowt M ov A Speed ‘Meadow S One Minute ex! il Eden e trators 32,000 demons oo of ‘washers say— i ith Rinso!’’ say more ¢ Clothes wash whiter Wi e T m‘l{!;c sale rn‘iot!r:z; wulm;:‘l d:::;\d' on fl,"yk fe, mow-white results— 2 - ;le“a‘:ne, § >-xp¢ri-nen‘ that they can d s Rinso whiteness! 5 ather soap gives Rinso. ;}l . Brothers Cow, Cambridgs, Mas. c fi:uiun Beauty Apex | Automatic rton ‘;}‘; 4 Speed Queen Blackstone 22 Boss Washer Coffield Conlon Crystal D. C, THURSDAY, NOVEMBER 14, - 1929, ABE MARTIN SAYS The leaves ‘Il soon be gone, an' then the “rooms fer tourists” signs 'Il have the landscape all to 'emselves. When some folks can't git out any other way they come out in a statement. (Copyright, 1929.) Faess Sweet Potato Puff. To two cupfuls of mashed sweet pota- toes add one teaspoonful of salt, two tablespoonfuls of butter and one-fourth cupful of milk and beat well. Beat three or four egg whites until stift and then fold into the potato. Place in a baking dish, Cut six marshmallows in halves with a pair of scissors an place on top. Bake in a slow oven until the potato is firm and the marsh- mallows are brown. Hominy Fritters. Mix well one cupful of cooked cold hominy grits with two eggs, one tea- spoonful of baking powder and about half a cupful of flour, Drop the mix- ture from the end of a spoon into deep, hot fat and cook until a light brown. Serve with hard ‘sauce. FEATURES. MILADY BEAUTIFUL BY LOIS LEEDS. Halitosis and Large Hips. DEAR MISS LEEDS: (1) I am de- veloping an inferiority complex because of halitosis and large hips. These make me very self-conscious and miserable when in & crowd. (2) Can you please tell me something to reduce large hips? (3) What will bring the color out in light brown hair? BETTY ANN. Answer — (1) Daily cleansing of the teeth after every meal and the use of a mouth wash night and morning will keep the breath of a healthy individual pure. Internal disorders, constipation, decaying teeth, diseased gums, catarrh and digestive disturbances taint the breath. You must remove the cause, whatever it proves to be, before local application will help. Have your dentist examine your teeth and gums and your g:yllcinn dlagnose your particular case discover the cause. Avoid constipa- tlon by wise diet, including sufficient roughage, such as bran or whole-grain cereals, in your dally diet. fruit before breakfast and include in your diet plenty of fresh, green vege- tables. (2) Walking, swimming, tennis and golf are. splendid exercises for keeping the figure trim and graceful. ‘Take 10 minutes night and morning for special hip-reducing exercises. Do sta- tionary running vigorously for several | minutes to shake up the sluggish and flabby muscles on hips and thighs. Tha kicking exercises and pendulum swing are good. Skipping rope will shake off the flabby fat from the figure, also. Your skin will improve as you build up your health in general. Take more outdoor exercises in the fresh air and sunshine. (3) Use a lemon rinse after the shampoo. LOIS LEEDS. Colors for Sallow Skin. Dear Miss Leeds: I enjoy your talks very much and was wondering if you d | would answer the following question for me: I have black hair, hazel eyes and dark skin. What colors should I wear? Nearly every color I put on makes my skin look sallow. I would appreciate your advice. A r Answer — You may wear old gold, maize, deep russet, deep cream, ma- hogany, warm browns, peach, dark, warm reds; grape, wine, burgundy and ruby, dull pinks, dull brick, midnight blue, warm gray, old rose, dark, silent tones in green, Eat raw | | of habits, outdoor exercise, wise massage will your skin. Keep your skin in good con- dition by wise. diet, fresh air and ex- ercise. A dull, sallow skin usually in- dicates a -sluggish circulation and ir- regular_elimination of waste products from the body, and it is usually the woman who stays indoors most of the time at some sedentary occupation whose skin looks lifeless and dull. Sal- low complexions need the fresh air and tonic effect of the sunshine. A change diet and regular facial cause & marked improvement in a great many cases. A few minutes’ daily facial mas- sage, semi-weekiy steaming, together with a weekly bleaching pack may be used with advantage in your case, Be- sides such adjustments in living, exer- cise, fresh air, sunshine and correst local care, the choice of becoming col- ors will bring out your tyge of beauty and individuality. LOIS LEEDS. s 1929.) (Copyrigh Special -Apple Pie. Crumble a small box of graham crackers and add one-fourth pound of butter melted. Line a ple plate with half of this mixture, patting it down solid. Cook five medium sized apples with two tablespoonfuls of sugar in just enough water to keep them from burn- ing. Flavor with nutmeg or cinnamon and fill the crust with the apples. Use the other half of the crumbs for a top crust. Bake in a moderate oven. When done remove from the plate and eut Use & touch of dark |like any other pie. Serve with whipped rose rouge to increase the richness of ' cream. Strawberries in January —alligator pears, hothouse grapes—as likely as not the woman who orders these will have a package of Malt Breakfast Food sent home too. She appreciates the delicious malt flavor which classes this unique hot cereal among the real delicacies of her table. There is one difference, though —Malt Breakfast’ Food is kind to thin purses! T distinctive flavor of Mt Blnnm'hl:oonunbnkj conducted under the supervision .skifled énpbywwo‘uxofuray yeirs have taken personal pride mdzqml‘nymdp\n'tyuhthm(z;. by natural FOOD -Made by The Malted Cereals Co., Burlington, Vermont Because it’s so much lighter, softer women find-complete comfort in Kotex You are assured freedom for outdoor activities —safety at all times . . . with Kotex, the really comfortablesanitary pad 'HE supreme test of & sanitary Tp‘d is its comfort during out- door activities. Then is when you want light- ness . . . softness . ., . perfect fi. “Then i, when you want protection without bulk, absorbency without packing. This is why women say Kotex is absolutely indispensable. Kotex is made of the lightest, coole:t substance that can be used . . . Cellucotton ' absotbent- wadding. This is the filler that 85% ot the leading hospitals use for surgical dressings, because of its amazing comfort and great powers of ab- sorption. Kotex absorbs 16 times its own weight of moisture! Five times more than any cotton sub- stance. Why Kotex is better Other features that make Kotex especially desirable are its rounded, tapered corners that assure com- plete concealment under the most clinging frocks . . . its special de- odorizing proces that removes all possibility »f offense . . . and its easy di*posab it. The layers of filler can be adjusted. One trial will convince you that Kotex is essential to your year ‘round ¢ and peace of mind. Buy'it today. B The New Sanitary Pad which. KOTEX IS SOFT... 1—Not a deceptive softness, that soon packs into chaf- ing hardness. Butadelicate, lasting softness. 2—Safe, secure . . . keeps your mind at ease. 3—Fastidious . . . the si of true daintiness. s 4—1In bospitals . .. Kotex is the identical material used by surgeons in 83% of the country’s leading hospitals. S—Deodorizes, ssfely, thor. oughly by a patented process. Katex~43c for o St Kotex Super-Size -63c for 12 EX