Evening Star Newspaper, March 13, 1930, Page 40

home on Euclid street, are Ellison D. Smith's South Carolina "to" pertestion, with rt 3 an al o to Sou plantations, thneve stor L Egégz o g i 1% i il 5 i kg Rgfi g' £ 3 1 29, 5 | £ of the Senator’s large planta decidedly efficient and forceful manner. Ne¢ hts Senator Smith more than to talk of his “business manager” back in South Carolina. “An old woman? You can't find any one down home who thinks $6,” he told me. “All her faculties are perfect. She spurns glasses—reads all the latest books and magazines and is enthusiastic | about plays and the movies, | “Her interest in life is unbounded. Her two great nieces are her chums. | They and their friends confide in her and ask her advice about evemmng— including love affairs. All regard her as a sport.” The Senator outlined a few of the reasons why she is so successful in at- ‘(:ndh. to the management of his plan- “She has a keen sense of humor, a will that is indomitablg, hard, practical Spartan fortitude that quer, and an unfailing energy.” Senator Smith's plantation historic ' is perhaps one of the most in the South. Ownership has never been outside his THE STAR’S DAILY PATTERN -and even then they aren’t satisfied. Al- family. He has in his possession now the original land grant tglven by King George III in 1747 to the first Smith to settle there, His maternal ancestors were from Scotland—members of a famous clan. Not much was known of the early his- tory of this side of the family, says the Senator, until his brother visited Scot- tion. i gathered at the Smith home to hear the rt. report. “His account of the clan’s history s & glowing one,” said Senator Smith. ‘Bravery, daring, chivalry he {uund‘ everywhere. ! “‘But Charlie’ I asked, ‘what were | the first ones like? How did their repu- tation get started?’ “He looked at me a little queerly be- fore replying: 1 “‘Well, Ellison, I didn't intend to re-' port that. But since you ask, I might as well tell you that the first of the clan were about the most astute horse and cattle rustlers Scotland has ever SUB ROSA BY MIMI Get on Your Nerves. To get on our nerves is worse than to tread on our corns, if we have any. There’s no doubt about our having nerves; we don't have to visit the den- | tist to learn that. But we want folks | to keep off them. ‘The kind of people who agitate the nerves of others are those who are themselves nervous. They can't rest until they get everybody else on edge, most every little group will have at least one of these goat getters with bells on ‘These nerve getters twitch in their bodies and turn in their minds. They act as though we had asked them to sit on a tack or a chair ful of pins and needles. After they have aired their bodily nerves, they start-in on the mental ones. ‘Then comes an assortment of whims and prejudices which rivals anything you see on the notion counter at the de) ent store on bargain day. You have to be careful or you'll hit on one of their pet aversions and they are as SERVICE. Bolero in Junior Mode. An orangey-red feather-weight tweed 8 medium chosen for this cute bolero frock for the smart junior of 6, 8, 10, 12 and 1¢ It has the ‘new features of the grown-up mode. The all-around box-plaited skirt is stitched to & hip yoke. The tuck-in bodice is very pale beige wool jersey. ‘To make it ultra-smart, a light navy blue suede belt nips the normal waist- e bw:u: st sey or aj collar and cuff: ‘This stunning outfit that is so ap- iate for Spring without a coat is “ll “and at a substantial sav- ng. Style No. 260 is also very effective in navy blue wool crepe with vivid red trim. Lanvin®green wool jersey with printed wool jersey bodice is very chlc.p Flat silk crepe in ‘z point with plain er? is interesting _Wool challis print, covert cloth, linen, printed pique, rayon novelty cotton and prgm and gingham make up at- tractively. For a pattern ot thi- style, send 15 cents in stamps or coin directly to The Wi n Star's New York Fashion Bureau, Fifth avenue and Twenty-ninth street, New York. We suggest that when you send for ttern, you inclose 10 cents additional or a copy of our new Spring Fashion Magazine, just ofl the press touchy u&nut Qihsse as other people are about’ their logs. They hnnp' their likes and dislikes on display the way a tricky storekeeper has his smartest wares in the show window. ‘When you visit these folks, you have to walk on eggs and step on banana peels and watch your step, too. They have what the boys call kinks in the noodle. But something of the same sort may be true of ourselves in a lesser degree. ‘We are all inclined to air our symptoms, speak about our operations and com- | plain of our condition. When we give such recitals, ]'E are pretty likely to get on other people’s nerves, Thebertwfll!nlhl’mwdomwget on our own nerves and get them under control. These wiggling strings of gray | ToP® tter are all right, but they want to :‘mmefl the way seals and fleas are. 1t we let our nerves get away from us, we are in for a bad time. We'll be just a bunch of giggles and shrieks, snickers and pouts, whims and what- nots. Get on your own nerves before you let them getmwotherpeople. Condensed Life. were to cut out all the canned gn:;‘ds.' aflu kitchen would go out of business. The folks in the tropics ‘would be all right, for they could pick vege- tables without the aid of a can opener But we live from can to mouth. The canning and condensing idea has branched out so that we have pre- served entertainment in various forms. When you crank up your phonograph or take in a movie, you open @ jar ot or a can of pears. Some of it just like imported bologna. ‘Whenever I witness the unrolling of a film on the screen or read a short story, I that I'm getting somc- new. But after I think it over, it seems to me that it's only so much condensed life. It isn't. anything ex- | traordinary, like manna from heaven, but fust plain human life, like potatoes from the old patch. In the canned form, a person seems to be getting something out of the ordi- | nary, but the fact of the matter is that the play merely leaves out the com- monplace details and gives us the quintessence of everyday existence. If a film were to register something unheard of, it might draw at first as a curiosity but would end as a flop. It the promoter is to make a show take, he must give something within th: range of our experience—love, adven- ture, laughter and tears. ‘The story writer has to do the same thing. He must write up what's true of you and me. He will leave out many of the practical things, like eating three square meals a day and hit the h spots. But it's only human life that ithers in and cans for our entertain- ment. When we see that we are being gently deluded, we take books and pic- tures for what they are worth and then begin to appreciate life as never before. Our existence may not have such spot- lights on it, but it's our existence that the writer plays up and makes it go over big. Our friends may not seem like such WOWs as we see sql ing around and talking canned conversation on the screen, but when we survey them a sec- ond time we realize that in their own way they are not different from thc stars who twinkled on the film. If a show or book is good for any- thing, it is to make us consclous of land recently and made an investiga- i When he returned, all of the family ; 35 & matter NANCY PAGE. Molasses Kisses Are Health- ful for Children. BY FLORENCE LA GANKE. Joan was 3 years old, by ad nothing about rich choeohtes“lbndk%sn bons. Aunt Nancy had never bribed her with candy, nor had she allowed Uncle | Peter to make a fuss about candy in Joan’s presence. Cot juently candy was no marvelous tref. ' As a sweet following a simple meal it was taken of course, Joan had had some mints, stuffed prunes or apricots enriched with raisins or marshmallows. A mixture of equal parts figs, prunes and - dates ground together and then rolled into small balls was a favorite of hers. Today Aunt Nancy was making some molasses kisses for her niece. Molasses is a good laxative, then, too, 1t is fairly rich in mineral salts, Here is the recipe: One cupful mo- lasses, one cupful brown sugar, one- half cupful water, one-quarter cupful butter, one-eighth teaspoonful soda and three drops oil of lemon or peppermint. Nancy was careful to use the oil and not the essence. ‘The molasses, sugar and water were cooked until sugar was dissolved. The mixture was cooked with only occa- sional stirring until temperature of 256 degrees F. was reached. This, tempera- ball state ture brings can'y to hard when tried in cold water. ‘When this temperature was reached the pan was removed from fire. Butter and soda are added and mixture poured into greased pan to cool to point where candy can be handled. Then flavor- ing is added. Pull corners in toward center, remove from pan and pull until firm and light in color. Stretch to three-quarters inch in diameter, flatten slightly and cut into inch-long pieces or kisses. Wrap in waxed paper. Other candy recipes are in Nancy's new leaflet. Write to Nancy Page., care of this paper, inclosing a stamped, self-addressed envelope. Ask for ner new candy leaflet. DAILY DIET RECIPE ORANGE EGGNOG. Orange juice, 2 cup. Lemon juice, 1 tablespoon. Sugar, 1 tablespoon.” Raw_egg, 1. Ice. Nutmeg, few grains. SER! ONE PORTION. Dissolve ' sugar in;-the- fruit juices. Pour into shaker con- taining cracked ice, add egg and shake very well. Pour into glass and, top with a few grains of nutmeg. v DIET NOTE. Recipe furnishes protein. Much time, iron and vitamin&fA, B and C present. Useful for.between- meal nourishment in building up diet. Reduce the unt of sugar and recipe can be.taken by those who are overweight but need iron. Could be given to children six years and over. Can be eaten by normal adults of average, over or under weight. everyday life and everyday people. Life is the thing that marches on ahead Art comes along behind with the camera. (Copyright, 1930.) HISTORIC FEASTS AND MEALS Charles II. Fried His Own Mutton While a Fugitive. BY J. P. GLASS. “PROM A LEG CUT SOME OF THE MUTTON INTO COLLOPS, WHICH PRICKED WITH THE POINT OF HIS KNIFE.” o Charles II, the Merry Monarch of England, when dining in state was always served by noblemen who knelt as they proffered a dish to him. This token of respect was not common at other courts, and one day Charles called the attention of the Count de Gram- mont to it. “I thank your majesty for the ex- planation,” said the witty exile from France, “I thought they were belflnl_ pardon for giving you so bad a dinner.” The coronation dinner of Charles in 1660 at Westminster Hall was a historic event. ‘That great gossip, Samuel Pepys, was present and has pleasantly described the scene: “Into Westminster Hall I got, where it was very fine with hangings and scaffolds one upon another, full of brave ladies, * * * Here I stayed walk- ing up and down, and at last upon one of the side stalls I stood and saw the king come in with his crown on and his sceptre in his hand, under a canopy. “Many fine ceremonies there were. But above all, was the coming of the lords, Northumberland, and Suffolk, and the Duke of Ormond, before the courses, on horseback, and at last bringing up the king's champion, all in armour on horseback, with his spear and target carried before him. And a herald proclaims ‘that if any dare deny Charles to be lawful King of England, here was a champion that would fight with him': And with these words the uhnnfilon fiings down his gauntlet, and all this he does three times in his going up to the King's table. To which, when he is come, the King drinks to him.” One wonders if Charles, now dining triumphantly, remembered the days not long before when he was a wanderer in Boscobel woods while parliamentary troops sought everywhere for him. In that troublous time Charles often had to prepare his own dinner, and while he never acquired the skill at cookery of a Louis XVIII he was dexterous in a rough way. During several days spent in the forest he had eaten no food save the cold stuff that humble followers were able to smuggle to him. Then his friend, Col. Carlis, took him secretly to his house. That night Charles ate the feast of feasts—and it was prepared by himself. “Egad, I have a keen appetite.” he told the colonel. “I have a mind, can it be arranged, to eat some mutton. Can you kill a sheep?” Carlis privately slaughtered a ewe. When it was dressed Charles took a knife and trencher and from a leg cut TWO-TO-ONETWO-TO-ONE TWO-T “If any one asks me to vote for ocean travel again, I'll tell 'em I'm not in favor of the motion.” NE TWO-TO-ONE -« - but how different? NE level teaspoonful of Rumford Baking Powder blended with the mixture for six cakes makes them very light and creamy, with a better texture. It is quite surprising—all these new uses for Rumford, the pure, all-phesphate baking powder. We have gathered 24 of them in an attractive booklet ‘‘Several New Things Under the Sun’’—sent free to you upon re- ceipt of your name and address. There’s a coupon in it that is worth your consideration. If you haven’t Rumford in the house, buy a can today at your grocers. MFORD all -pho h 178 Baxi ngm spha [# two-to-on lea"beneré some of the mutton into collops, which he pricked with the point of his knife. “Fetch me now a frying pan and some butter,” he said. These being brought, he stood over the fire himself until the meat was done to turn. The colonel waited upon him and as- sisted him, and when the meal was ready shared it. In later prosperous days Charles often recalled this repast, saying he never has tasted a better. He loved to joke about it, too, asking whether Col. Carlis or he had been master-cook at Boscobel. Of course, his majesty’s supremacy was always acknowledged. (Copyright, 1930.) FOOD PROBLEMS BY SALLY MONROE. Concentrated Flavor. No kitchen shelf is complete without some sort of prepared concentrated flavoring for enriching meats, gravies, soups and sauces. There are several of these to be had. Your grocer will be able to supply you with one sort, no doubt. Sometimes this flavoring extract comes in a bottle in liquid form and sometimes in a little jar in paste form. Besides being a combination of rich vegetable flavors, it imparts a rich color to the sauce or soup to which it is added. You, thus get the same effect that you would by using caramel col- oring with considerably less trouble than having to make the caramel yourself. One advantage of this concentrated extract is in making use of soup meat. Make your soup stock in the usual man- ner, putting the soup bone and meat in cold water and simmering gently. Pour off your stock, and the meat that re- mains, - though undoubtedly tasteless, may be used to make croquettes or| other leftover meat dishes. By adding | a little of the flavoring extract the loss | of flavor in the meat is not apparent. ‘Then, too, if your meat stock is a little thin, add some of the extract and |1t takes on richer color and richer | flavor. 2 If you are having a large roast that you wish to use two days, you will wish to have a little gravy. If you add about a half teaspoonful of the extract to the browned drippings in the roasting pan, you can add more water and make more gravy, Many fish dishes are greatly improved | by using some such flavoring. BY ANGELO PATRI Spring Illnesses. ‘With the toming of Spring there seems to be a rush of ilinesses. Measles and whooping cough and what not strike fear to our hearts. The children take colds easily. ‘Winter shut the children in for the greater part of the day. The short days deprived them of sunshine. That is a great hardship. Winter in our region is not kind to children in this respect. This means that many of them come to Spring with weakened resistance. As soon as the sunny days come put the children' out into the sunshine. Dress them according to the weather and their physical health rather than according to the calendar. There is no sense in having a child uncomfort- ably perspiring under blankets when the sun is warming him through and through. Let the sun do the work and lighten the blanketing. ‘Watch the child's diet. Here it would be a good idea to consult the physician who knows the child’s characteristics. What is good for one little child may be altogether unnecessary for another. Don't do as the next-door neighbor does lest you do wrong. Ask the doctor who knows your child and adjust his diet. His weight and the color afhis skin will guide you. A child whose sys- tem is in good shape to resist disease will not be its first victim. After safeguarding the child, after giving him prevention care and treat- ment, as your physician advises, shelter him from exposure to infection or con- tagion. If one child in the family cor- tracts such an illness, segregate that child Tt is dangerous to take the atti- tude that so long as one child is i1l the other three might just as well have it Tempt appetites with Welch's pure, delicious Grape Jelly Now, when fresh fruits are'scarce, your family needs the appetizing health- qualities of this luscious fruit jelly. For grapes are the most nourishing of all fruits. And Welch's is just graves . . . the finest, fresh, ripe Concords that money can buy .. Il o that captures flavor of the grapes. Her healthy “sweet” that chil 't tween meals on bread . . . that everybody needsto stimulate capricious spring appetites and supply essily-digested fruit minerals. For variety, serve Welc e Jelly. Welch's Crab Apple Jel ‘Welch's Red Currant Jelly Insist on Welch's - - pure, clear fruit ellies = nothing added but granulated sugar. JELLIES it over with. No child should be to such treatment. Every child should be defended against such ill- The younger children are easy victims to infantile diseases, as the term im- plies, so they must be guarded with ex- treme care. The baby ought not to be carried in street cars, taken into crowds, left where many children are likely to touch him as they pass. The towels that touch him must be clean. If the children of the family are at- tending public school, keep the baby apart from them until they have changed their clothes. It is easier to prevent whooping cough than it is to cure it once it begins. It is very difficult to detect this disease, as it starts with the short, hard cough, like a bronchial cough. It is impor- tant, then, that no_coughing child ap- proach the baby. If there is any sign of infectious or contagious disease in the neighborhood, guard the baby. It seems impossible to avoid such ill- nesses for the children, but we can take The newest discovery in beauty culture is that cremed magnesia, beautifies the skin instantly, in the same easy way that milk of mag- nesia purifies the stomach. This is because ' skin impurities are acid. Doctoys treat acid inside the body with milk of magnesia. And now, dermatologists are getting amazing results in banishing complexion faults with cremed magnesi: All you do is anoint your skin with it, massage and rinse with water, It's as simple as washing your face. It reduces enlarged pores to the finest, smoothest texture. Being as- tringent, it drives away the tell-tale signs of age. It rejuvenates the skin so quickly that any woman can look lovely tonight, years younger. And because it is so mild, it cer- tainly is a blessing for fine, sensitive skins that soap so easily irritates and coarsens. It removes make-up and |'extracts impurities deep-set in the | pores better than soap or cold cream. washed their hands and faces and | baby. T ness strikes him, the better for (Copyright. 1930.) . Virginia Cheese Cake. Mix and sift together two cupfuls of flour and one and one-half teaspoonfuls of salt. Cut in three-fourths of shortening with a knife or fork. only enough ice water to hold ingredients together. Roll the pie then bake in small ple in a quick Beat three eggs one-| then mix in one-fourth Add half grated nutmeg. pies, place in the oven again, and bake until brown. The British and Fore clety has circulated 237, Bible So- ,000 Bibles. i(')ok years younger Sallow, Dingy Skin made Lovely—Coarse Pores become Fine—Stops oily skin—Removes blackheads Cremed magnesia beautifies the skin in the same easy way that milk of magnesia purifies the stomach It changes dull, sallow skin to radi- ant clearness and fades out freckles better than a bushel of lemons. Test it on those clogged nose pores that stand out so boldly. Let it whiten your neck,. It will also keep your hands soft aiid white. Until ‘recently, Denton’s * Facial Magnesia was used only by New York doctors’ wives, and nurses. But now the large druggists everywhere find it hard to keep enough on hand to supply-the demand. The dollar size contains twice as much as the sixty cent size. Get your magnesia today;and look lovely tonight. DENTON'S CREMED Facial Calitornia Fruits and Vegetables The finest fruits and vegetables of California are available to you now at your grocer's. Blue Bunny Brand includes favorites such as large ripe cherries, juicy apricots, ripe Bartlett pears and luscious yellow cling peaches. These and many other fruits and vegetables of California are found under the famous Blue Bunny Brand. Only fresh, naturally fruits and vegetables are packed in Blue Bunny Canneries, which are located in the important pro- ducing areas of California. The PACIFIC COAST uniformly delicious. ripened plete supply of Blue Bunny. CANNERS OAKLAND, .CALIFORNIA exacting requirements of the Canners League of California and a rigid inspection system guarantee Blue Bunny to have the finest flavor and quality. The pack of fruits and vegeta- bles under Blue Bunny is limited. Personal supervision of canning experts keeps Blue Bunny quality Blue Bunny products in the usual size tins are reasonably priced at the nearest grocery store. Arrange today for a com- INC.