Evening Star Newspaper, January 3, 1930, Page 32

FOOD PAGE. Make Cards Bring Cheer to Others BY LYDIA LE BARON WALKER. Keep your Christmas and New Year cards—not for the sake of hoarding them or of cluttering up closets with boxes of old cards, but that you may help others to a bit of pleasure. Let me tell you how this can be done. Communicate with your church and find some foreign mission, the farther many such estimable societies—and the or ad o!plu-wh’re: cards are in these demand. places can be A’”fi:fi. counted par- ticularly children’s hospitals, and or- phanages. A telephone call will be all that is necessary to secure numerous addresses where cards are wanted. This is a work that has interested me much, for it permits rich and poor alike to contribute a quota of happiness. There is no expense ex zfinugocm and this is & low one, for such cards are counted “of no commercial value” and can be sent by special rates. No, it is happiness value that they have, not money value. Let me quote the instructions one postmaster gave me when I consulted him about the sending of “used” cards of this sort. They should be marked “Old Christmas cards” or “Post cards,” as the case may be, and they “may be sent in packages not exceeding 4 pounds 6 ounces at the rate of 5 cents for the first 10 ounces or less and 1 cent for each additional 2 ounces or n thereof.” Mark the parcel “No com- mercial value.” A wise precaution is to tie the cards in a package and slip into a light- weight cloth bag (a small salt bag is excellent). Fasten the end tight. This will keep the cards together securely, even though they go far and have rough handling. It is well to attach an ad- dress to this bag bef ing it in this fore wraj its outer strong paper. Ad clearly, have the package weighed, stick the stamps on firmly and post. There are out-of-the-way parts of the globe where Christmas cards are a lux- ury. Try to send cards to some such place and rest assured that they will dtlee;klmle children, fascinate natives of are light to hold and have infinite variety. Speed the good work! (Copyright, 1930.) Guest Meals. Guest meals at this time of year can Can, I 308 Wb B oy e oty can, if you carry y flavor of the last two weeks. Decora- tions, in the way of candles and can- dies and flowers, may be red, white and green, or any combination of these three colors. If you wish to have favors, bfl;g{‘s‘ may be little calendars or memo In the Winter a few cans of fruit are sure to help out in the preparation THE PACKAGE SHOULD BE SE- CURELY TIED UP. off the better, and send your cards there, for cards are not plentiful in distant places where missionaries labor. ‘The delight that your old cards can give is inestimable. If you are not connected with any church, communicate with the Salva- tion Army, or with some fine association that does similar work—each city has of good guest meals. If you have fruits that can be made into good saiads, you have a combination salad-dessert al- ways available. All you need is to be sure that the lettuce bag and the mayonnaise jar are full. tuce with mayonnaise, and it with cream cheese and crackers and | thym liclous dessert. coffee, and it fnakes a del THE EVENING STAR, WASHINGTON, D. C, FRIDAY, JANUARY 3, 1930. Savory, Economical Ways Of Using Meat and Fish Possibilities Which May Be Overlooked by House- wife Are Recalled to Mind by Efficient Study of Methods—TLeftovers. Many housewives overlook the possi- bilities of variety in serving meats. Only through trips to the meat market, the el g of various cuts of meat from time to time, and serving them in a variety of ways will information be relative to the best ways of cook- and serving and the relative eco omy of different cuts. But no matter hat the cut of meat is, whether ex- ive or cheap, it cannot be used to the best advantage unless it is well ccooked. mrtlfr Freplred meat dishes are almost entirely wasted at the table. Exactly how much meat should be eaten is a difficult matter to determine. Probably if one meat dish is served a day and other materials supplying g;fl- teiff, such as milk, eggs, beans or simi- lar l’oodzi are also used, ;lhere és lla:: danger of getting too much meat or lttle prohfiA It is, of course, possible to eat meat dishes less frequently, or to omit meat from the diet altogether, if one 80 desires and the diet is so ar- ranged that it remains well balanced. Preserving Flavor. Next to the unchanged flavor of meat t itself comes the flavor which is secured by browning the meat with fat. outside slices of roast meat have this browned flavor. Except in the case of roasts, browning for flavor is usually accomplished by heating the meat in a frying pan in fat which has been tried out of pork or in suet or butter. Care should be taken that the fat is not scorched. Browning meat, or part of it, before covering with water results in keeping some of the natural flavoring in the meat itself and allowing less to go into the gravy. The flavor of veal can be very greatly improved in this way. ‘When meat is boiled the water dis- solves out some valuable food and fla- voring materials. Save such water for soups, or for use in stews or gravies, or for cooking vegetables. Every bit of meat or left over can be combined with vegetables for making meat cakes, meat or fish pies and add flavor and food nn'fll“ X \‘? made dishes. ben"g spoonful of left-over gravy can be use in soups and sauces, or as flavoring for meat pies, croquettes and vegetables. ‘Vegetables of distinctive flavor, such as onions, carrots or celery; savory herbs, such as parsley, sage, bay leaf or e, and materials such as vinegar, pickles or currant jelly, spices such as pepper, cloves or curry mixtures and sharp or highly seasoned meat sauces can | are all types of flavoring material which good salad that may serve for dessert. Browned crackers are always m-i be served in a great variety of ways with more or less tasteless meats. A popular way to extend the flavor of meat over a large amount of food is by the use of stuffing or forcemeat. As in | it is impossible to use much stuffing in ith crackers browned in you can put little mounds of on crackers and toast them until KEEPING MENTALLY FIT BY JOSEPH Thoughts With Burrs. I am ome of the army of teachers with a uvn:muenlc i;z:g‘utgn or fiza- broug] on 0l y a some- deficient lfi%’mfl stem _a: ng pressure lasting day in and day out for weeks at a time, but never strong enough to keep one awake at night, or to keep dragging through a day’s work., Also, developing a fization, when low in nerve force, and @ chance remark of an un- pleasant nature is ‘made. For example, @ friend once said that cats would eat culiar and unusual * * * and I formed an immediate aversion to the subject which I teach. Other examples could be given. I have mever given in to these foolish aversions. I will continue to teach mathematics—and to touch cats. Am I on the right track? Or should some other factor be considered? Is there real hope that these fizations will be conquered in time? As you well know, they don’t help one in one’s work the least bif. AN APPRECIATIVE READER. Reply. . This is a clear-cut letter, reflects a precide mind; the writer is presumably @ good teacher of mathematics, yet has a troubled mind, no less. By way of approach, note that these obsessions, or fixed ideas, as the French call them, or thoughts that stick like burrs and won't let go, are apt to occur in neuras- nic cases. Exhaustion feelings, head pains and tensions, fears and anxieties are more common; but obsessions take the next place. The weakened, neu- rasthenic mind is open, to them, yet recognizes their irrationality, won't be controlled by them and remains affected despite the resistance. A superstition in minds generally ra- tional may have a r psychology. When the obsession has a motor aspect, it is no less characteristic—perhaps more so. It may make you touch every fence paling or touch wood when you say you haven't had a cold this year, or make you avoid peacock feathers, or what mental habit have you that sticks like a burr to your otherwise sensible mind? The pure type of fixed ideas, to which you give more attention than you should—for they are often worth none at all—remains in the fleld of ideas or notions that you should dismiss, but which get an emotional hold on you, typically with the cling of a fear that disturbs your peace of mind. You know that there’s really noth- ing to be done about it and dismiss it. But, somehow, that idea has burrs or tentacles that have attached them- selves to your critical cells and won't easily be shaken off. Why? We know no other why than that your mind, being of that bent, and in a fatigued condition, is good sticking ground for thoughts with burrs. See how irrele- vant as well as relevant they may be: “Cats eat dead people” is the thought; aversion to cats the conse- quence of the burr. Irrelevant non- sense, pure and simple. “Matheratics teachers are peculiar.” Consequence, aversion to mathematics. Quite per- sonal and relevant, only equally non- sensical. If it weren't these notions, it would be other ideas no more con- sequential Lhthe;"mmm‘ get 5o fixa- v 3 b seugnmcky thoughts are mental ob- sessions, Kept within these limits, they are just impediments; but if they grow and lead to brooding, or develop nto a grievance, they become serious. In neurasthenic cases they rarely do so. What this shows about the normal flow of thought is plain. We should be free to roam in thought as we will, give each its proper attention and pass on. ‘The obsessed mind can't do s0. Yet by an effort the disturbing thought is dis- missed. The mathematics teacher goes on with the lesson, but at a cost. He clears his mind and goes to sleep, but not always easily. What's the remedy? JASTROW. these are all different symptoms of one Cept. this manitold ympiom compes of cepit ex one disorder as so many ways that tired have of sho their g cells wing That doesn’t help much, but it a little. It shows that what we have to fight is not the ideas that haven't much stre; relieve the NANCY PAGE Claire Lacey’s New Dress and Rain Outfit. BY FLORENCE LA GANKE. Any young girl thinks she can wear the new fashions with the natural waist- line. But the nipped-in effect, with bulzes above and below, is not attrac- tive. At least, that is what Mrs. Lacey thought. She believed that the nipped- in waist, that fashion which has come back this year, was spolled for many ‘women because they had seen the atro- cious travesties of it worn by flappers, who gathered themselves like a bag in the middle. Her cholce of & dress for Claire showed a smart silhouette. The dress had the raised waistline suggested by the simulated bolero. The waistline was further emphasized by the belt, which started at each side of the front and tied at the back. The skirt was made comfortable for an active girl by the pleats, which gave m of mo- tion. The back of the skirt was plain, thus making it easier to keep a well groomed and tailored look. Mrs. Lacey knew that children de- spised umbrellas. It was all right when the umbrellas were new, but after a few days it was nothing but nag, nag to a child to carry one. Accord- lnxf;‘lhz outfitted her for rainy weather so that umbrel ot needed. They had raincoats which had turn-up collars, berets which were close- fitting and rainproof. They_wore long wool or lisle stock- ings. ~Their shoes were protected by | rubbers of the galoshes 3 ‘The cuffs of the coat were buckled could not creep up A rested mind. Get more rest, a better physical condition, avold straining work, and the burrs dry away. When they go, | rain, the pains and the 8% very “lhlldlmcllltth some pieces of meat, even if the meat is cut to ml e a,pocket for it, “thu often & good plan to prepare more than can be used in the meat and to cook the rest in the 'nn near the meat. Some cooks cover extra stuffing with buttered paper while it is cooking and baste it at_intervals. ‘When lamb or mutton fat is used in ream gravy, both the texture the gravy will be bet- used is browned lightly in the hot fat before the liquid is added. ‘The addition of capers or the liquid in which they have been bottled, chopped pickle, lemon juice, tomatoes, or cur- rant jelly will improve the flavor of the gravy. Pounded and Chopped Meat. meat before cooking it is m%ned method of mnElnz it tender, but while it has the advantage of breaking down the tough tissues, it has the disadvantage of being likely to drive out the juices and with them the flavor. A good way of uclglng pound some flour into the meat. ‘This catches and re- tains the juices. Choj : ‘meat is one of the principal methods of making tough and inexpen- sive meat tender; that is, dividing it finely and thus cutting the connective tissue into small bits. Such meats have another advan in that they may be cooked quickly and economically. Chopped raw meat of almost any kind can be very quickly made into a savory dish by cooking it with water or with water and milk for a short time, then thickening with butter and flour and adding different seasonings as desired, either pepper and salt alone or onion juice, celery or tomato. Such a dish may be made to go further by serving it on toast or with a border of rice or in some similar combination. ‘Macaroni cooked with chopped ham, hash made of meat and potatoes or meat and rice, meat croquettes made ot meat and some starchy material like bread crumbs, cracker dust or rice are famillar examples of meab combined { with starchy materials. Veal cakes are of this character and easily made. To make them mix one pound of cooked or raw chopped veal with one-fourth pound of soaked bread crumbs, one teaspoonful of chopped onion, one and one-half teaspoonfuls of salt and a dash of pepper. Shape into small round cakes. Melt two tablespoonfuls of sa- Yory fat or butter in a baking pan and brown the cakes in it, first one side and then the other. If you use raw meat, the pan should be covered so that the heat will be retained to cook the meat. Hnmbu? steak must be made from well ground meat. It is much l?‘fer M‘g chop the meat at hom;(. ISh chop meat spoils very quickly. Muc! depends, too, upon browning it suffi- ciently to bring out the flavors. Some cooks think that hamburg steak is im- roved if the meat is mixed with milk fore it is cooked. The milk helps to make the cakes brown and crisp, and after being molded in nice round shapes they will keep their shape better. , Left-Over Meat. Left-over meats will form the basis of delicious and appetizing dishes when made into meat pies, shepherd's pie, meat salads, hot and cold sandwiches, casserole dishes, meat balls, meat loaf and hash. Let the first use of left-over roast beef be the serving of it sliced cold. Cut the slices of rare beef, ar- range nicely on a platter and garnish with somethin n and crisp. Serve at the same meal. the odds and ends carcass of lamb ground fine, seasoned to made into a loaf or cooked lik burg steak. To avold monotony, fresh lamb or mutton should only be served every few days, other times serving such meats as pwlu: ham, beef, pork, fresh or salt fish or dried beef. Delicious dishes may be prepared from the extra parts of animals, such as liver, bheart, kidney, sweetbreads, tongue, p&u‘ feet and tripe. Small - tions of these may be added to of meat dishes if you do not care to usc them alone. Bones and trimmings can almost always be used in the soup kettle. Bits of meat not served with the main remaining many atable ways, or can be combined with venublu.‘gl: crust, or other materials, and thus meat flavor may be ex- tended over a large quantity of less ex- pensive food with such combinations. Whether meat salads are economical or not depends upon the way in which the materials are utilized. If in chicken salad, for instance, only the white meat of chickens especially bought for the purpose and only the in- side stems of expensive celery are used, it can scarcely be cheaper chicken, but if portions of meat left over from a previous serving are mixed with celery of the less choice stalks, they certainly make an economical dish, and one very acceptable to most per- sons. Cold roast pork or tender veal, or any white meat, can be utilized in the same way. Apples cut into cubes may be substituted for part of the celery. Many cooks consider that with the ap- ple the salad takes the dressing better than with the celery alone. Many also prefer to marinate—that is, mix with a little ol and vinegar—the meat and celery or celery and apples before put- ting in the final dressing, which may be either mayonnaise or a good boiled dressing. ‘The fireless cooker, pressure cooker, Dutch oven, and various pots with tight-fitting covers save time, fuel, and labor when cooking inexpensive cuts of meat. Salmon and Salt Fish. ‘The best grades of canned salmon are richer than meats in body-building ma- | , terials and contain about the same amount of fats. Pink salmon, which is a cheaper grade, is better than meats for making flesh and bone, but has less fat. Either is as digestible as the best sirloin steak, there is no waste and nothing has to be thrown away except the can. Salmon Croquettes—Mix a small ta- blespoonful of flour with one large ta- blespoonful of butter, let two-thirds cupful of cream come to the bolling pofnt. then stir in the butter and flour mixture and add one pint of cl canned salmon, two two-t] pint of bread crumbs, and salt and pep- per to taste. Boil for two minutes, then let get cold. Form into croquettes and fry in hot lard. Baked Salt Fish—Take one cupful of picked salt fish that has first been freshened by leaving in water for sev- eral hours, then stew gently in warm water. Mix two cupfuls of cold mashed potatoes with a pint of milk, two eggs, a lump of butter the size of an egg, or equal amount of bacon fat, a seasoning of pepper, and a pinch of salt if neces- sary. Mix with the fish, turn into a buttered pudding dish, and bake for about half an hour. American Cookery Simpler Than That Did it ever occur to you that Amer- ican cookery was very simple? Did it ever occur to you that to cook in the American manner requires less time than almost any other sort of cookery? ‘This really must be 8o, judging from the verdict of women who have kept in other countries—in China, In- Eiotu.‘goum America, the West Indies, for nce. m?"sl;n‘t you have difficulty in teach- ing native servants how to cook to ll\llft ou?” some one asked the young mm{ed ‘woman who had been keepin; house in South America for several Y iNo, indeed” was the cheerful answer. “You see, the native cooks have usually been taught to cook in the Spanish manner. This requires much time and patience. Everything is elab- orately minced and there are all sorts of combinations of foods. A vegetable is seldom served by itself—but several vegetables are mixed together. You will find that a cook who can prepare such dishes usually finds it easy to make out simple American dishes. Like Plain Food. - er thing,” went on this hwfilgfl:fi?&lhe Frencg and English and Russian women I have met in different parts of the world have always had trouble in wach;n: native cooks pected to get up some of the queer mmaon': that are quite ordinary dishes among some Europeans.” ‘When you come to think of this, it is all quite true. Take American corn. To the average American the best and only way to u::ok g is by the :g:pleu: sort of boiling. reen peas, , are little bul an 3 ur%h with a &‘J, - of Most Nations ingredients besides the fish. They in- clude carrots, celery, leeks, beetroots, potatoes, cucumbers, capers, gherkins, olives, French beans, caulifiower, lemon, etc. The real Indian curry dishes con- tain such a long list of ingredients that the recipes for them seldom d thelr way into American recipe books save in much abridged forms. Real Mexican chile con carne seems to take no ac- count of the time of the cook who must prepare and mince vegetables galore. Much as we and our husbands usually prefer our own simple cookery, Ameri- cans quite frequently find that persons used to more complicated messes find our things flat and unpalatable. But we like these things, and they are in the main wholesome—so let's rejoice that while cooks are few and far be- tween, our taste is what it is. SONNYSAYINGS BY FANNY Y. CORY. Muvver, what does yer say if you an’ me starts the New Year off wif & bang by burning up "iss old brush? Lover the glass curtains Home in Good Taste BY SARA HILAND. ‘The accessories for children's fooms are now claiming a great deal of atten- tion and something new in the way of design is shown in the illustration. These andirons are amusingly appro- priate for a child’s bed room or play room and so long as fireplace fixtures have to be bought, why not have them in a design in keeping with the room and its occupants? The rabbits at the top are of brass and the pudgy little bears are of iron. ‘The tongs, shovel and poker might have tiny animals for the handles or ver{ straight soldiers of brass or iron, wg\ 'h would be very delightful to a c ! ild. Now that we are getting away from wall glfer with juvenile figures, we find that we must work out some other method of introducing a touch of this into the room. Where these and- irons are used, there might be tie-backs of wooden pins decorated with pictures of bears or rabbits. A cornice board or draperies could have a little parade of various animals cut from magazines and pasted in position. These could even be se- lected by the child, who could be allow- ed to help paste them. (Copyright, 1930.) Everyday Psychology BY DR. JESSE W. SPROWLS. Flight of Ideas. If you sit near a window where bright sunlight falls between the curtains, you may discover thousands of dust par- ticles floating about as if they were try- ing to find their affinities. In a per- fectly objective way they behave very much as separated families, getting together at 2 country fair preparatory | to going home. One difference only may be observed. ‘The dust particles appear to arrange themselves in accidental groups. In the case of the families on the fair grounds, reason or purpose seems to be back of their getting together. ‘This distinction, however, cannot ac- tually be made. There is some cause back of all the arrangement and rear- rangement of the dust particles. We call the arrangement accidental for lack of a better explanation. But we will hand that all over to the physicist, who understands the resolution of forces. ‘While you are watching the dust par- ticles besport themselves in the sunlight, you may fall into a revery and begin to create a flock of fancies. If you can perform the almost impossible "feat of studying these fancies they will appear to you as nothing but accidental ar- rangements of ideas. But these fancies or arrangements of ideas all have sufficient reasons for being what they are from moment to moment. There is absolutely nothing causeless in all the world, in a mental aswellas a g:yslcll sense, So we go to the psychologist and ask m' xl“n(}.!"why." Hlnt answer is that ral composed of something like 10,000,000,000 brain cells. Each c‘ell is the dwelling place of at least a few dozen ideas. These ideas in each cell are related. 1In addition, the 10,000,- 000,000 families have a way of getting acquainted now and then. It js im- possible to calculate the number of different relations they may sustain from time to time for the purpose of helping you get along in your world of perplexities. And so your ideas that appear to fly about without cause are propelled by that mysterious mechanism called as- sociation. (Copyright, 1930.) THE STAR’S DAILY PATTERN SERVICE. Smartly Feminine. An enchanting frock in orange-red silk crepe all the smart young things are wearing for tea, bridge and informal evenings. The neckline is softened by scarf collar with long loose ends falling over shoulders and reaching almost to hem at back, which contributes new youth- fulness. A wide girdle swathes the hips of full flaring skirt. Style No. 412 is designed in sizes 16, 18, 20 years, 36, 38, 40 and 42 inches bust and is made with four and one- half yards of 40-inch material in the | food, medium size. shell silk crepe is choice of dressed woman for general daytime occasions. Black sheer velvet self-trimmed, Pa- tou’s dahlia purple faille silk crepe, to- bacco brown flat crepe, novelty printed silk crepe in rust tones with plain blend- ing tone crepe scarf and girdle and elec- tric blue chiffon are extremely smart. For a pattern of this style, send 15 cents in stamps or coin directly to The Washington Star's New York Fashion Bureau, Fifth Avenue and Twenty- ninth street, New York. ‘We suggest that when you send for pattern, you enclose 10 cents additional for a copy of our new Fashion Maga- zine, DAILY DIET RECIPE AVOCADO—GRAPEFRUIT. Large -vncad?m.zr bll}nwr ar, one; one ; fiettuce lenvés‘?r%tlr; French drfi- ing, one-half cupful. SERVES 4 PORTIONS. Peel avocado, cut in half and remove seed. Cut pear in sections about the size of grapefrult sec- tions, Arrange pear and grape. fruit sections alternately and dress with French dressing at time of serving. DIET NOTE. Recipe furnishes fiber, and some highly digestible fat in the ripe avocado. Much lime, iron and vitamns A, B and C present. Can be eaten by children over 6 and by normal adults of average or underweight and those wishing to reduce if non-fatten- ing dressing is used. Cheap and Wholesome Food Provided by Fish Resources ‘The map of the United States makes an interesting study from a number of points of view. The one which is of interest just now is that it is dotted over with spots of blue in all directions, hn::th, 6‘:«‘:’1::: enzt sngl west. It also a ound of blue surroundin the States. . ‘The ice man used to think that the lakes and ponds were for his benefit. He still uses them, even in these days of electric refrigeration. Picnickers are ?ulbe sure that these places were made for their sole delight. But, after all, the big reason they are given to hu- manity 18 for their value as homes for fish, s0 necessary in furnishing pro- tein foods that are easily digested. They are nature's great aquarium, equipped with food which furnishes not only protein but also the iodine that the sea fish give in a pleasant form. The people who are natives of these United States know very little of the possibilities of fish cooking. Friday should be the only fish day in the home, the sake of health as well as the pocketbook. Food of the Vikings. The Vikings from the North of Europe produced and gave to this country that strong race that weathered the almost impossible conditions of our great Middle West and settled it for the good of the Nation. It took a race like that to master Wisconsin and North Dakota. Their protein food and body builders were almost entirely fish, ‘To this day they have their favorite fish cooked for Christmas in place of turkey. It is called “Lute Fisk” and is prepared from a dried codfish which has been soaked in lye and soda for two weeks before it is cooked. It is then baked and served with a drawn butter ~gravy, highly seasoned with ground mustard. This is not the ground mustard that comes in a can, but must- ard seed placed in a bowl with a hard round MB of stone or iron and kept in motion by stirring until the seeds are ground. ‘This fish, when prepared gz & Scandinavian housewife, is de- It was said recently that there are more people over 80 years of age in the State of Maine, in proportion to its &gflhtlon. than in any other State of Union. The Maine folks are large consumers of fish, both fresh water and salt. Pish is easily digested, has little residue, and the sea fish contain fodine. Goiter is almosd unknown among peo- ple who live along the sea coast. It is not necessary to live by the sea In these days of refrigerated freight cars. Moreover, one may not have learned to eat fish, but this is easily accomplished by first eating fish served with a sauce or dressing to one’s liking, fiavor “yhile one 1 leatming. o ke the avor while one e taste of the fish X Reglonal Favorites. Different locations in this have their favorite fish, o~ coun! mmpllre,, sandabs in California, Lake Superior white fish in the Middle West, with pompano from the Gulf for the South- ern States. The Northeastern States have their favorite mackerel for break- fast and codfish or haddock for din- ner. With the many other varieties it is possible to have a different kind of fish without a repetition for months. In one cook book 62 kinds of fish are mentioned. Variety may also be added by the use of a sauce with the fish. A hollandaise sauce is acceptable when a bit of lemon is enjoyed with fish. Here is a recipe for it: One-half cup butter, yolks of 2 eggs, 1 tablespoon lemon juice, 14 teaspoon salt, few grains cayenne and !, cup bolling water, Put butter in a bowl, cover with cold water, and wash, using a spoon. Divide in three pieces; put one piece in af S saucepan with yolks of eggs and lemon Juice, place saucepan in a larger one containing boilng water, and stir con- stantly with a wire whisk until butter is melted; then add second piece of butter, and, as it thickens, third plece, Add water, cook 1 minute, and season Wwith salt and cayenne. A tomato sauce made with the solid part of a can of tomatoes (use the liquid part for tomato jelly for a salad) is a welcome addition. " Place the toma- toes in a pan with a tablespoonful of butter, add half an onion, cut up, and heat. Just before serving on the: fish, add one-half cup of chopped pickles. When traveling in many parts of Europe it is fortunate if one likes fish, for it is the staple food of many peoples, "Amunl this week’s interesting queries e, “Please tell me how to broll chickens s0 that they are tender. Mine are usually tough."—K. P. O. A very good way to broil chickens so that they are sure to be tender is to steam them first. Put them, pre] for broiling, which means singed, drawn and split in half lengthwise, in a drip- ping pan and put them in & hot oven for about 5 chick- ens closely, and steam thus in the oven grr;t;ln tender. Then ubmll :'. geuute . Make gravy, if you from the broth in the pan or else serve with melted butter, i3 i “What makes my cake tough? I mean layer cake, which_seems tough no matter how much I beat . it."— Marion Y. Perhaps you don’t use enough butter in your layer cake. Perhaps you beat it too long after the egg whites are in. Perhaps ‘you bake it in & too cool oven. Black canton crepe with scarf in u‘- be well- great df FOOD PAGE. MILADY BEAUTIFUL BY LOIS LEEDS. Beauty for the Hands. No part of the body is so quick to of attention as the But, fortunately, Quickly to treatment, so if her hands the care the sults will ing. It is well to keep in mind that when it comes to keep! not at all discreet. If they are neglect- ed, they shout it to every one who so much as glances at them, for such hands are rough and red, there are hard corners about the nails and the fingers are discolored. Hands, too, love to tell the age of their owner, and there are those who claim that milady's youthful complexion, well kept hair, etc., cannot deceive them as to her age, for the hands will tell them the truth. being the case, it would be well for milady to insist on klfiplnzo her hands youthful. ‘The best way in- sure this is for the young woman who has reached her late twenties to ¢ coa butter or for this purpose. , massage the treatment is given daily, the hands will pretty sure to be preserved in such a way that even the most astute may be somewhat deceived when they try to compute the years from the appear- ance of the hands. Many a housewife has made the re- mark when going to a social function: “I'd like to go, if I could leave my hands at home, but housekeeping and pretty hands simply do not belong to- gether.” As a matter of fact, if she will give them the right care, there is no reason why the housewife cannot have lovely hands. Those who have learned to use gloves when performing various househld tasks find that it is a practice well worth while. True, this may seem awkward at first, but, like nearly everything else, it can become a habit. The housewife who is really in- ing secréts hands are | the will be wise if she keeps several pairs of gloves about the house. For and cleaning, which are done -:m"“" water, there is nothing better than an inexpensive pair of canvas gloves; these are fine, too, for the woman who en= joys working in her garden. Rubber gloves may be used for such household tasks as necessitate having hands in water, ‘The method of cleansing the hands 18 most important. After being washed they must be dried thoroughly, and to keep nails attractive the cuticle should be pressed gently back with the towel after each washing. Then always keep a bottle of equal parts glycerin and Tose water near the kitchen sink, and another in the bath room, and apply & little of this to the hands after each washing. Lemon julce is a good agent for re- moving stains from hands, and for a bleaching paste the following is excel- lent: Three parts corn meal, two parts lemon juice and enough rose water to make a paste. If the hands are badly discolored this can be applied at night and left on overnight. Old gloves should be worn during the night to terested in the appearance of her hands keep the mixture on. (Copyright, 1930.) MOVIES AND MOVIE PEOPLE BY MOLLIE MERRICK. HOLLYWOOD, Callf, January 3 (N.AAN.A)~—The hit-and-miss mar- riages hang on, with an occasional good hit landed, break and the foolproof happy ones up. Thus it is that Mrs. Irving Willatt, more widely known as Billie Dove, registers the big surprise of a very young year with her announce- ment of separation from her director- husband. ‘hg'hen wumumme to ]Honywood & certain rigamarol for their delectation. Ao stions “happiest young matrons” Arx this was last year. Willatt marriage was so peaceful and uneventful and hm that it just went to pleces of inanition. Nothing stirs up the blood like a good fight. It is a sign that there is underlying emotion at least. I am not exactly a proponent of the breakfast argument, but there is nothl.n‘f like an_occasional brawl for intensifying the chiaroscuro of romance. Nothing like beginning the new year with an apology. And I certainly feel that I deserve to make one for allowing Jay Means of Kansas City to feel that 1 am not a champion of the neighbor- ctly remember advising my following to try to sit in the tenth or twelfth row of the theater and to attend the talkie early in the game, while the records were still new on the strip (if it is that type recordin in arred g) and unm by frequent usage. But b that I don’t mean that one is to nmnz only the very first performances. I as well confess that a.neigh- house in theater takes good sound track; that is, keeps it clean. from dust is a great essential in presenting talkies. And the nearby house, it carefully run, should give satisfaction equal to big theaters at a listance, care of The back-to-Broadway pull is begin- ning to manifest itself in many of the Pl hts and Broadwayites in the i . James G ans this Springtime fever by announcing a se- ,ual to “Is Zat So?” which will be ready Manhattan consideration about MOTHERS AND THEIR CHILDREN. for As my small daughter has been brought up with two older brothers, he slides and climbs so much that her little bloomers are always worn out long before the matching dress. To avold this I began to make her dresses myself with two pairs of bloomers to match, But this added so much to the cost of material for several dresses that I was rather discouraged at the com- bination of labor and expense. I have recently found that I can make two pairs of French panties with the same amount of time and mateerial that I formerly made one pair of bloomers, and my daughter is relieved of the an- noying elastic around her leg. . | studio, it seems. » | But without a Pagliaccl March. Most of the old company is here in Hollywood. This Broadway family of Gleasons is thoroughly entrenched in the colony. James himself will play a role in “Cy~ clone Hickey” when that picture is made, shortly. And they have just been signed for another series of comedy shorts. But the joys of suburban life pall—yon can’t spend your entire exist ence in a swimming tank—and one even gets one's fill of sunshine, especially when it is handed out in 10-month stretches, as' in this year. Colleen Moore is out ing for a She has & tre- mendous box-office asset in silent pice tures. But a flair for silents doesn't get one far in a day of talkies. And “Footlights and Fools” could have been a great deal better without much effort, Colleen Moore’s husband, John Mc- Cormick, will direct Clara Bow. A des- Pperate last stand is being made to keep the tropic Clara at the top of the lad- der. She is reported to have lost sev- eral pounds—a very ne move, am minded of what Jack Clara Bow when he glanced over at her table in the studio comm! and g),:ndl h;; el!!tl,l: pastry, “Look out, ra mem| ou can't eat your cl:: :‘mdr have * ¥ i ost of the old-timers who have been out and injured by studios that felt they were finished landed on both feet with new producers, so Colleen Moore m;y enjoy the same luck. Here's hop- First Supervisor (at conclusion of pri- vate showing)—All right! Looka that! Is it a :n: or isn't it? Second Supervisor—Ya ya got swell comedy. "Bu wm Pagliacci angle? Ya got comedy, I say. got no pitcher! SIS0y (Copyrisht, 1030; by N Daver Al What Is a Puree? The term puree is used in three senses: As a soup, as'a vegetable and s sauce. All purees are made by boll- ing or stewing vegetables in ‘broth or water, passing the mixture, when cooked, through a sieve, If it is to be used as soup, the pulp Is diluted with stock, milk, or water to the consistency of thick cream. If 1t 1s to be used as sauce, the con- sistency varles with the material eme ployed, but may be described, as & rm as being thinner than the vegetable thicker than the soup, as tomato sauce. Soup purees do not keep, usually, more than 12 hours in moderately warm weather, and not much longer in Winter, rth American News- o 4dc: COOKES 48 LSTORE (Copyright, 1930.) Abundat Juice Refreshing Flavor Wholesome and Delicious These essentials combine to make ATWOOD GRAPEFRUIT‘ The Ideal Table Luxury LOOK FOR THE NAME W. Chas. Heitmuller Co. 923 B Street N.W.