Evening Star Newspaper, April 1, 1930, Page 36

WOMAN'S PAGE. Carry Appropriate Handkerchief BY MARY MARSHALL. It veally doesn't cost a bit more to carty an appropriate handkerchief than an inappropriate one—and to do so in- divates a regard for the little niceties of dress that every one admires. A chiffon handkerchief is as out of place with a #ports costume as high heels, and a BEDTIME STORIE Paddy Is Pricked. B RIS e Gl ickly Porky. and Beaver had given a little of relief that Prickly Porky had started on his way again. Paddy had somehow felt uneasy with Prickly Porky on the roof of his house. He didn't know why he had felt uneasy; he just had. Perhaps it was because he couldn't from the feell that Prickly his little dy looked up quickly, * t i .'fh' matter with you?” she demanded. | baking \w _on_something and up his héng- ing on it. “What is it?” asked Mrs. Paddy. It all DEPENDS on you WaeTHER you have a lot of dentist, whether your gums printed linen handkerchief is all wrong with the formal evening dress. Some women select ‘handker- chiefs every time they add a new dress to their collections, And this is a much better practice than to select handker- chiefs at random just because they happen to appeal to your fancy. Large handkerchiefs are suitable for evening or for sports wear—while smaller handkerchiefs are usually pre- ferred for afternoon wear. With the dressmaker t; of suit the small hand- kerchief, preferably of fine linen, is the best choice, while for the tailored suit you may choose & larger handkerchief printed to match the suit. ‘The large handkerchief for evening is of chiffon, white, cream colored or a pale pastel tone to harmonize with the dress with which it is carried. If it is trimmed with lace it should be of the finest sort. Lace-trimmed linen hand- kerchiefs are again favored for after- noon wear. Some women cling to those of pure white while others choose pale pastel tones to harmonize with the cos- tume. Small printed linen handkerchiefs are appropriate for every-day wear, while the larger linen handkerchiefs designed for sports show bolder designs and col- ors n would be appropriate for other pul 3 If you would like to make one of the new cape collars or berthas, send your stamped, self-addressed envelope to Mary Marshall, care of this pape d you will receive this week's pattern with directions for making. DAILY DIET RECIPE CARROTS AND ONIONS. Carrots, diced, 6. Onions sliced, Bacon strips, 3. Breadcrumbs, 4 cup. Butter, 2 tablespoons. Minced green pepper, 1 tablespoon. Salt, 1 teaspoon. Milk, about 1 cup. SERVES 4 OR 5 PORTIONS, Butter a deep baking dish. Cover bottom with a layer of ra diced carrots, add layer slice onion, season with a little salt and dot with butter. Add car- rots and onions, salt and butier until ingredients are used. Fry bacon crisp and cut in dice. Mix bacon with ' breadcrumbs and green pepper and cover last vege- table-layer. Add milk to almost fill casserole and cook in rather quick oven about 45 minutes. DIET NOTE. Recipe furnishes some protein, a good deal of fiber and a little fat. Lime, iron, vitamins A and B present. Can be eaten by adults of normal digestion who are of average or underweight.. Could be eaten by those wishing to reduce if bacon were omitted. BY THORNTON W. BURGESS do you mean?” asked Paddy. “Just what I said” replied M and gave a sharp, .. Then he cried . However, that quill was out. His paw was very sore, but the quill was out and he knew that that was a good thing. ‘Then he and Mrs. Paddy began a careful search all over that roof. They found three or four.other quills and carefully removed them. You see, they didn't want to step on another. “I think,” said Paddy crossly, “that ys us.” Prickly ;'wxy hadn’t Jfim'&{ his little spears behind. (Copyright, 1930.) . Solid Chocolate Cake. Mix and beat u?mm two well beaten eggs, one cupful of sugar, one cupful of sour milk in which has been lved one heaping teaspoonful of soda, one and one-half cupfuls of flour and & pinch of salt. Now mix six teaspoonfuls of cocoa in half a cupful of melted butter. Add this to the first mixture and stir in one table- spoonful of vanilla. cavities the next time you visit the are in bad condition may depend largely on you. Your dentist can treat and repair but it’s up to you to do your part to protect and prevent trouble. Do you brush your teeth and gums regularly and carefully? Did you carelessly choose the tooth-paste you are using? The formula for Squibb’s Dental Cream definitely recognizes the causes of tooth decay and gum troubles and the best way to combat them —and so it offers definite advantages. Germ acids are the cause of tooth decay. Squibb’s contains 50% Squibb’s Milk of Magnesia. Plenty to render these acids harm- less and soothe the gums. Squibb’s contains no grit, no astrin~ gents. Get the large-sise economical tube. Copyright 1080 by E. R. Squibb & Sons 4 Household Methods BY BETSY CALLISTER. Usually the place that first shows the wear in a tablecloth is down the center fold, then' at the two other lengthwise folds. Often it is possible to prolong the usefulness of a tablecloth if these worn spots are darned with ravelings from the good part of another worn-out tablecloth. But after four or five more trips to the laundry the old cloth begins to show a sprinkling of worn spots all over, and there is little use of darning these, for they are the signal that the damask is worn out. The thrifty housewife does not throw the entire tablecloth into the discard. She looks it over carefully. Sometimes she finds sections that are good enough to be cut off into the size of small nap- kins. These she has hemmed by ma- chine. They may be used then as com- mon table napkins. Usually one would prefer these madeover damask napkins to cotton napkins. In some households these madeover napkins are sent to the servant’s dining room, and by using them it is never necessary to buy new napkins for the servants. ‘There are sections of the old table- cloth that will not be worth working over in this way. These pleces may be cut in neat squares and piled‘away in a box for use on picnics. They will usu- ally be preferred by picnickers to paper napkins, but may be discarded after once using. ‘The old tablescloth should never be torn, but should be cut with sharp scis- sors. Being old, the threads will pull readily, and it will be impossible to :flve an even edge if the material is orn. Sometimes an old tablecloth may be folded double and then stitched back and forth, making a fairly firm piece of double-ply damask that may prove excellent as the lining of a clothes basket, or a cloth to throw over freshly baked bread or rolls to keep off the dust until ready to be put in the bread box. A plece of damask of this sort acking the picnic hamper or automobile lunch box. (Copyright, 1930.) FAMOUS KNIGHTS OF COOKERY Gareme, a True Frenchman, Threw Up Joh. With British BY J. P. King. GLASS. “I AM COMPLETELY FRENCH,” HE SAID, “I CANNOT LIVE EXCEPT IN FRANCE."” Half the sovereigns of Europe were competitors for the services of Careme, chief rival of Beauvilllers in the Paris of t-revolutionary days. 'me had the blood of cooks in his veins, for he was a lineal descendant of that chef of Pope Leo X who received the name Jean de Careme (Jack of Lent) -for a soup-maigre which he in- vented for Leo. He studied under the leading roasters, sauce-makers, makers ©of desserts and masters of service of Kis day. Having learned all there was to know of the cookery of the past, proceeded to inventions of his own. His fame rapidly, and he was solicited by kings and the nobility to cook for them. He was chef in turn for IV of England, Emperor Alexander of Russia, Talleyrand, the great French minister; Lord London= derry, the Princess Bagratio and, finally, Baron Rothschild. His service for George IV was pro- cured early in his career. George then was regent. Solicitations that were well-nigh supplications were made to Careme and he was promised a salary that would be tantamount to about $10,000 today. His fame in England was such that fat aldermen were said to pay high prices for his second-hand pates after they had appeared on the regent’s table. This added to Careme’s income appreci- ablv but he was not satisfled in Eng- land, and after a few months he bade his royal master by. am completely French,” he said. “I cannot live except in France.” ‘He made no more excursions to for- he | eign soil. When he was employed by the Emperor Alexander and other for- rhlcnm they were temporarily resident The sort of cook that Careme was is indicated by Lady Sydney Morgan, the Irish novelist, who ate a dinner pre- pared by him while visiting at Baron Rothschild’s villa. She says: “Every meat presented its own natural aroma—every vegetable its own shade of verdure * ¢ * With less genius than went to the composition of this dinner, men have written epic poems.” How serjously Careme considered his g.m!eulcn is indicated by a in s reminiscences. He says it in the evening he always noted in writing the modifications which he had made in his work during the day. He adds: “With pen in hand, I put down my reasons for so doing. s accounts for my progress in the art. ‘There is always in we‘rythlnu way which is at the moment the t and most convenient; the sagacity of ready wit will recognize this. By writing down every evening what I had altered or modified, or done over during the day, I fixed those ideas and combinations which would have otherwise escaped my memory. 3 (Copyright, 1930.) MOTHERS AND THEIR CHILDREN Vegetables. One mother says: T used to have a lot of trouble getting Jimmy to eat his vegetables, for he in- sisted that he did not like them, but nevertheless I would put them before him and say, “Now, Jimmy, clean your plate up.” He did it grudgingly, com- plaining all the time, and I decigled that food taken in that frame of mind was ‘When the days are visibly longer than they were and the sunsets change from the apple green of Winter to the pale washed gold of earliest Spring, a sound steals forth, tranquilly as the angelus over a European countrysidé; a sound that every one knows and few people notice. They call it the song of the frog, but not yet are the. bullfrogs piping in the marshes where the blue flags will blow. This sound descends from the wooded hills; it drifts out over the listening, the chilly, the young airs i of March twilights. It is the tree toad's note, a sound more thrilling far than the bullfrog's note. The frog emits a gutteral croak, at times-he even booms, and a pond full of frogs can almost be said to roar. It is a showy, bumptious note; but the tree toad’s note is a high and airy trill, modest, enchanting and varied, like the song of a bird, like a warbler’s song. I have it on good, scientific authority that the tree toad is sing to her young, just hatched. Otherwise I would not believe it. Only tree toad and hu- man mothers sing to their young, so far as I know*in the whole of nature. And only one poet, Arthur Guiterman, has penned a verse in ise of this little green weaver of lullabies, in the poem that begins so. facetiously— “When the three-toed Tree toad Sings his sweet ode To the moon.” ‘To me it is one with all things that are young and tender—the greening-up of elm tops and the twigs of spice bush, the smell of earth, fresh turned from the spade, and the cool, shy twilights of March and April. Raisin Bread. Mix three ‘cupfuls of graham flour with five teaspoonfuls of baking pow- der, half a teaspoonful of salt, then add one and one-half cupfuls of milk and one cupful of raisins mixed with a little flour. . Beat well. Allow to stand for 30 minutes in a greased pan. Bake in a moderate oven for about 45 minutes. Sold by All Good Paint and Hardware Store | ({4 not very nourishing, so I changed my tactics with him. I would give him the vegetables just as formerly, but instead of telling him to eat them all up would say, “Now let's count the bites, you eat three bites of your carrots and three bites of your spinach and then you may have ‘your discovered that the dreaded food was bad after all and would often take three bites more, as he seemed to think they should be eaten in three-bite doses. The result was that he ate his vegetables with a growing fondness for them and ate them happily. (Copyright, 1930.) 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There’s no “packing,” because Kotex is made of air-cooled layers of Cellucotton. Remember that Cellucotton is not cotton — but a cellulose sub- stance which performs the same sanjtary function with 5 times the absorbency of the finest cotton. There.are many reasons why Cellucotton makes a superior o KOTEX IS SOFT... 1—Not a deceptive softness, - that soon packs into chaf- inghardness. Buta delicate, lasting softness. 2—Safe, secure your mind at ease. 3—Deodorizes, safely, thor- oughly, by a special’proc- 4-Disposable, instantly, completely. Regular Kotex—43¢ for 12 Kotex Super-Size —63¢ for 12 Ask to see the KOTEX BELT and KO-TIX IAN‘I'S'A'IYAMON' any drug, dry goods or ‘| statement that FEATURES FOOD PROBLEMS BY SALLY MONROE Child’s Appetite. One of the most important .th that the mother can do for her for the first three or four years of his life, says an important child specialist, is to teach him good habits in In fact, many times digestive dist ances or malnutrition, with consequent delicacy of constitution lasting a life- "mtler; are the result of bad habits in eating. Sometimes a mother feels powerless to work against little bad habits in eating that seem to be coming upon a child. Gradually a child gives up eat- vegetables. The mother concludes that the child doesn't like them and perhaps bolsters herself up with the vegetables actually poison her child. His dislike for them, she says, is based on personal peculiari- ties. Sometimes she makes elaborate excuses for letting her child eat lots of sugar. “Little Bobby would eat so little else. All he craved was something sweet, and we couldn’t see him starve, so we to give him more sugar than seemed good for him. If he had not had sugar, he couldn't have got enough nourish- ment to live,” said one mother. No one but the man or woman who good eating habits in small children. Nobody else knows how really worthe while these habits are. “Ten Nights in a Bar Room, or Man- hood- Shattered,” a rollickin’ farce, wuz given at Melodeon Hall last night.— Weekly Slip Horn, How tastes an’ mor: als change. A few decades ago this fine ole moral drammer drenched our coun- try with tears. “Well that makes it unanimous,” said Joe Kite today when he saw an um- brellar mender drivin’ a car. After the Federal authorites git through with the yeast makers, corn sugar producers an’ malt canners, rum running, an’ bootleggers, it'll still be up against the great American appetite. Here's hopin’ March goes out like & s Thvestigations are like rabbits, ‘They had |make a lot o' noise on the gitaway, flnhl‘l,lly slow down, double back an’ hunt a hole. Remember how we used to hide in the haymow to read ‘“Beadle’s Dime Library,” an’ now ther’s one on the care of children knows | front page ever’ day. how really difficult it is to establish ost captivating feminine charm is Lovely Skin,” Photo by Elmer Fryer, Hollywood LEATRICE JOY, beloved First National star in the igned and built for:her in bathroom especially designed says George Melford, famous Hollywood Director “JEOPLE take to their heartsin. stantly the girl who has beaus tiful skin. Without it no girl can rise to stardom on the screen.” In these words George Melford sums up the experience of 45 lead- ing Hollywood directors. “The publie loves the close-up,” he goes on, “and only a skin of ravishing smoothness can stand the test of glaring studio lights.” To every actress in Hollywood; then, smooth skin is of supreme ime portance. And 511 of the 521 ime portant ones (including all stars) use Lux Toilet Soap! The Broadway stage stars use it; too. And, when they decide todoa “talkie,” easily pass the close-up test! And now the European stars have adopted this fragrant white soap. Certainly you will want to try it. Order several cakes—today. Lux Toilet Soap aa.p.."’.,l?gd' Kiinino-eny First Sweeping Hollywood—then Broadway " S / OTe€E X sueface is kept soft, fluffy and'deli- @i : Knu_ Company, Chicago, Ill. ' The New Sanitary M'fl“ deodotizes cate. This is not only more com- [