Evening Star Newspaper, April 30, 1930, Page 38

WOMAN'’S PAGE.’ Uniforms as Garb of Experts BY MARY MARSHALL. A decade or so ago malds in this country very often objected to wearing caps or uniforms of any sort. They ‘would consent to doing all sorts of hard work that we don't expect maids to do nowadays—so long as they might dress as they chose. was the usual at- titude of the American-born girl who labored under some delusion that caps and aprons—that is aprons of the uni- form sort—were signs of servitude. They would get down on their knees MAID'S DRESS OF GREEN RAYON FLAT CREPE WORN WITH SWISS APRON WITH MATCHING COL- LAR, CUFFS AND CAP. to scrub the kitchen floor, wash the windows and black the stove, but wear a crisp white muslin cap and apron— well, I should say not! Nowadays when you find a maid dressed just any old way you may be fairly certain that it is the fault of the mistress, not the maid—because girls of today realize that uniforms wherever you find them indicate a certain degree of expertness and they know, moreover, that caps, trim collars and cuffs are very becoming. Maid's uniforms have benefited great- ly by the recent changes of fashion, since longer skirts provide a better background for fine white aprons and the normal waistline provides a far trimmer location for the apron belt and strings than the less definitely placed lower waistline. Another thing that akes uniforms more attractive is that they need no longer be black nor need they be made of the stuffy serge or sateen that was once considered ex- clusively appropriate. PFrom a little ribbon and elastic you can make a hose supporter girdle that is ideally cool and light for warm weather. If you would like directions, please send your stamped, self-addressed envelope to Mary Marshall, care of this paper. LITTLE BENNY BY LEE PAPE. I smelt a swell smell coming out of our kitchin, and I looked in and our cook Nora was just taking a big cake out of the oven, looking even sweller than what it smelled, and there was & bowl of icing on the Kitchin table, prov- ing it was going to look even sweller, and I sed, O boy, you certeny are & good cook, Nora. I know it better than you do, Nora sed, and I sed, Well anyways, if any- body says your not the best cook in the werld, just send them to me and Il tell them. You appear to have a lot of informa- tion but you dont seem to know your taking up my time, cleer out of here, Nora sed. Being a heck of a way to except com- pliments, ony I wasent quite discour- aged, and I sed, Well hay, Nora, how about giving me a slice in advants while its nice and hot and loose and smelly. Well some peeple have the nerve of a brass munkey, Nora sed. The ideer of asking me to cut into my cake before the icing is even on it. she sed, and I sed, Well you can fill in the hole with icing, cant you? I fill in your face with me dish clouth, Nora sed. And she made a grab for me and I quick stuck my out of the kitchin door, saying, If I sed you was a good cook I must of been dreem- ing in my sleep. And Nora chased me out of the din- ing room and I stuck my hed in the dining_room door saying, And whats more if anybody wunts to know if your a good cook or not, dont send them to me or Il tell them you cant even open a soft boiled egg with a munkey wrentch. Making her chase me out of the hall, and I ran all a ways out of the house and yelled back through the vesterbule door, And whats more that cake smells like cabbidges and onions and F bet a million dollers thats what its full of. Proving peeple dont genrelly make rompliments without a reason. MILADY BEAUTIFUL BY LOIS LEEDS. Beauty is far more than skin deep; the woman who would be truly beautiful must_look first of all to her general health and her mental attitude toward life. Next on the program comes ex- ternal aids. There are many of these which, rightly used, can do wonders toward improving milady’s appearance. One of the most helpful of external aids is an astringent. As some readers seem to be puzzled as what is meant by an astrin- how and when it should be eneral information will no doubt be of interest. e purpose of any astringent is to tighten and tone up the skin and to close the pores. Tightening the skin will, of course, ac- complish_ the closing of the pores. ‘The kind of astringent to use depends entirely upon the condition of one's younger girl or woman needs only a very mild astringent, and one of these used arly will help keep facial muscles and skin in firm and uthful condition. When the years ve to mount and are evidenced by flabby muscles and wrinkles, it is time to use a stronger astringent. ‘There are many women whose first task in_ trying to bring a youthful contour back to their faces is to gain in weight, as loss of weight will cause the skin to hang in flabby folds. But there are many whose skin has taken on this condition but who do not need to gain weight. They must depend entirely on facial massage with tissue creams and upon astringents to straighten out a crepy skin. Another important use of an astrin- gent, however, has nothing to do with wrinkles—it is to close the pores. After cleansing the skin with warm water the pores are open and unless closed they will become coarse and easily clogged with dirt. Such pores eventually turn into blackheads. For this reason both young and old should use some sort of MENU FOR A DAY. ‘BREAKFAST. Stewed Prunes. Hominy with Cream. Corned Beef Hash, ‘Wholewheat Muffins. LUNCHEON. Broiled Tomatoes with Cheese. Prench Fried Potatoes. Broiled Bacon, Bran Muffins. Hermits. Tea. DINNER. Boiled Corned Beef. Botled Cabbage. Potatoes and Turnips. Hot Apple Pie. Cheese. Coffee. STEWED PRUNES. Soak one and one-half pounds runes in warm water for an our, then pour boiling water on, enough to cover. Cut in a little ginger root or lemon peel. just enough to flavor. After cooking one-half hour let stand until cold, then sugar to taste. FRENCH FRIED. Pare and cut potatoes in long cubes, soak in cold water at least one-half hour, then drain and wipe very dry. Fry them in very hot fat (as you would doughnuts), putting a few in at a time so as not to chill the fat, and fry about 10 minutes. Salt to taste. Par- snips cooked the same way are delicious. PIE WITH CHEESE. Line deep pie plate with rich ple crust. Pare and quarter small apples and place a row around edge of plate and work toward center until crust is covered. Mix one-half cupful sugar, one round- ing tablespoonful flour, saltspoon= ful cinnamon and nutmeg, little salt and sprinkle over apples. ‘Turn enough 't cream in to cover apples. Bake with one crust 1nh2no'lem(e oven. Serve hot with cheese, astringent after cleansing the face in this way. Cold water or ice is a simple but effective nsmnfent for this purpose. Plain witch hazel is a mild astringent and one which is very good. When using stronger astringents one must study one's own skin very carefully, as employing too strong an agent will cause a dry skin to pull and become drier, and "wrinkles are likely to be formed rather than prevented. For most skins it is a yery good plan to apply an agent called skin tonic, skin freshener or stimulant to the face after cleansing and before applying make-up, or after using tissue cream. These products are mildly astringent; their action will cause the face to tingle just a bit after they are applied, but this tingling only proves that they are waking up and stimulating the skin, and also slightly tightening it and thus closing the pores. When skin is beginning to become flabby, milady would be wise to apply a facial pack or compress two or three times a week. Make a mask of clean absorbent cotton, saturate it with a mild astringent and lay it over the face, leaving it there for about 15 minutes. Before applying the pack the sk§n should be thoroughly cleansed with & good cleansing cream. Wipe off the cream and then apply a tissue cream and leave on the skin for several min- utes. Remove the second cream after massaging the skin very lightly and then apply the compress. The astrin- gent for the compress may be plain witch hazel or any commercial astrin- gent which milady prefers. AUNT HET BY ROBERT QUILLEN. “If a wife can't be insulted it's be- cause she loves too much; but if a hus- band is past feelin’ insulted it's because he’s bgflt s0 used to it his feelin’s is numb.” Crispness you can Just the sound of Rice Krispies crackling in milk or cream makes you hungry. And how good these toasted rice bubbles taste! Delicious with fruits or honey. Use in recipes in place of nutmeats. Maca- roons, candies. Order from your grocer in the red-and- green package. Made by Kellogg in Battle Creek. RICE KRISPIES THE 'EVENING STAR, WASHINGTON, D. C., WEDNESDAY, APRIL 30, 1930. Household Methods BY BETSY CALLISTER. ©Of utmost importance to the woman who sews is something to hold the im- plements of her handiwork. The shops are full of attractive and convenient sewing cases—tables, boxes, screens and baskets. One clever screen, three-leaved, folds together and clamps to make a triangular table. The triangular top is on hinges and is folded down inside the screen when the table is not in| use. The little table may be used as a stand to hold accessories of sewing, | and the leaves of the screen are fitted | with pockets to hold needles, pins, scis- | sors and the other accessories of sew- ing. The old-fashioned Martha Washing- ton sewing table is never out of place and the various other small stands and cabinets are always useful. Nowadays there is no reason to do all your sewing by hand, even if you have no room for a large sewing machine. There are portable electric sewing ma- chines quite as convenient as the port- able typewriter. These may be carried from place to place in a comfortably handled box and theh unpacked and set up for use wherever you find a con- venient electric plug. The machine is placed on a stand or table of any sub- stantial sort. (Copyright, 1930.) Remarkable Old People of History _— Chevreul Reached Peak of Career at 79, Kept at Work in Nineties, and Died at 103. BY J. P. GLASS. | BOSWELL ASKED JOHNSON IF HE DID NOT THINK A GOOD COOK WAS PO MORE ESSENTIAL TO THE COMMUNITY THAN A GOOD ET. That which enables one person to bread soaked in water. He reached live a long life does not necessarily set a rule for another. Consider the contrast in the cases of St. Anthony the Great, and the great French chemist, Michel Eugene Chev- reul. St. Anthony cut himself off from all comforts and all human relationships and each day ate only six ounces of 105 years. M. Chevreul glflmk freely of the life of modern aris and attained an age of 103. Boswell, the biographer of Johnson, was dining with the great philosopher one day and asked him if he did not think a good cook was more essential to the community than a good poet. Johnson, himself no mean composer of poetry, replied: “I don't suppose that there is a dog in town but thinks so!” Whatever Chevreul thought of poets we know that he had a high regard for cooks and cookery. When he had passed the century mark he was accustomed to breakfast every morning on a menu consisting of two eggs, a healthy slice of chicken pasty made by his own cook and a full pint of coffee. For his dinner he ate with relish a large plate of tapioca sou with grated cheese, a good sized cutlet, a bunch of grapes and a liberal helping of cheese. This he washed down with three glasses of water. One of his peculiarities as a French- man was that he ate no fish and drank no wine. Chevreul was active in his profession and in society to the very last. He did | not really reach the peak of his career until he became director of the natural history museum in Paris in 1863, when he was 79 years cld. Already for 33 years he had been serving as professor of organic chemistry at the museum, and he did not give up this job when he became director. In 1879, being then 93, he resigned the directorship, but continued ~his professorial duties. In 1886, when all Paris joined in joyously celebrating his 100th birthday, he was still alert and active, with a mind as keen as ever. He died in 1889, ‘The world owes a great deal to ;:l::vreul for his researches in animal ats. (Copyright, 1930.) FEATURES. BEAUTY CHATS Arm Bleaches. ‘There are all sorts of simple bleach- Ing preparations which can be used on the hands and arms to keep them soft- looking and white. We overdid the sun- burn treatment last Summer and it won't be nearly so fashionable this year. U you do gardening, or if you spend your holidays at the seashore, or if you live in the country—if, in fact, you're in danger of getting a heavy coat of tan—you should be prepared with some bleaching remedies. Can you make & mask out of almond meal? ~ You simply buy the almond meal loose, by the ounce or the pound, at a drug store and you make a paste by adding peroxide of hydrogen. If your skin is very, very delicate, use half peroxide and half warm water. Spread this paste all over the arms, making a thick layer, and quickly wrap the arms round with wide strips of gauze. Let it stay on for half an hour. If you haven't much time, after the paste has dried, which will be in about 10 minutes, wring a towel from hot water and hold this over the bandage. This will make the bleach more ef- fective, because its heat will open the pores of the skin. Wash the almond paste off with warm water, then with cold. tII you use this o:l thedhotile. I‘g suggest massaging with almong an then an ice-cold rinse, but I do not think this is necessary for the arms. BY EDNA KENT FORBES. Another good bleach is cornmeal and sour milk or buttermilk, enough of the milk being used to make a thick sort of paste. Keep rubbing the hands in a basin of this for 10 or 15 minutes and let as much as possible of the paste dry over the arms. Rinse off with the warm water. The usual hand bleaches can also be used, though most of them are too expensive to use all over the arms. I think one of the best pieces of advice I can give you is to wear sleeves and collars, rolling high in the back, made of dark material to avoid sunburn. E. A. J—You should weigh about 115 pounds at 24 years of age, with height of 5 feet 2 inches. Unless your bones are very small, which will account for 5 pounds, you are from 25 to 30 pounds below normal weight. You can build up weight by taking cod liver oil, but the better plan would be to have a doctor find out just the cause for the Hot milk taken just before re- tiring is excellent for very thin persons, as it is easily assimilated at that time. You would gain so little by massa, coco butter into your skin that it wouls not be worth the effort. R. G.—Massage your wflfi‘:vefl day and it may correct the lifel appear- ance of your hair, trouble. Efforts to establish a theater guild in Cardiff, Wales, have failed. / ,l‘- nc in the Shortest Time! making it. No “filler” is added; no artificial coloring o preservative, MUELLER’S COOKED SPAGHETTI EN CASSEROLE WITH LEFT-OVER MEAT 1 Can Mueller’s Cooked Spaghetti; 1Y Cups left-over meat; 2 Thsps. melted butter; Vs Tsp. salt; 1, sp. pepper; Yo Cup buttered bread crumbs. ¥ Remove cooked spaghetti from can. Combine left-over meat, cut into small cubes, with melted butter, salt and pepper. Place layer of cooked spaghetti in well- reased casserole, then layer of eft-over meat mixture. Alternate layers with cooked spaghetti on top. Cover with buttered bread crumbs and bake in moderate oven for 20 minutes. . Another simple way is to re- move the Cooked Spaghetti from the can, placeitina baking dish, spread a few slices of bacon on top, and put in the oven to heat. Kept Clean and Fresh in Airtight, Triple-Sealed Packages LB I 0Z. AMINS PAT. OFF. T seems impossible—doesn’t it>—to actually prepare a complete, well balanced meal by just heating a can—a meal that is not only delicious, but contains all the vital elements needed by growing children as well as adults. And yet it is being done every day in countless homes throughout America. Here's the secret. Serve Mueller’s Cooked Spaghetti as the main dish. This body-building, energy-making, palate-teasing food comes to you already cooked and in a sauce of luscious, healthful ingredients— of tomatoes and other fresh vegetables and mellow, tasty cheese. It is prepared in sunlit kitchens, under the most modern, sanitary conditions. Not only is Mueller’s Cooked Spaghetti easy to serve; it is, in itself, a balanced meal, containing, in correct pro- portions, precious vitamins for health and growth—pro- tein for body building—carbohydrates for energy—mineral salts for the blood, bone and teeth. Mueller's Cooked Spaghetti is made from a special blend of farina—the heart of the wheat—a cereal so easily digested that it is usually the first solid food given to infants. Health, Energy and Tasty cAppeal Think of preparing, in so short a time, a meal that contains all the energizing elements of meat in a far more digestible form. The thick, delicious sauce derives its rich consis- tency entirely from the choice tomatoes and other fresh vegetables and the zesty, thoroughly aged cheese used in i T ] N A ed Mea eA Convincing Test Just make this test today; get a can of Mueller’s Cooked Spaghetti from your grocer. Place it in boiling water. Wehile it is heating, set the table, cut the bread, put down the coffee and fix the dessert. Then open the can, pour its savory contents into a dish and call the family—the meal is ready. And what a meal! You will receive many a hearty come pliment when you serve it. You will have the satisfaction of knowing that you have served a healthful, satisfying,bal. anced meal to your family and you'll be fresh and ready to enjoy the evening. It Stands Supreme Keep half a dozen cans of Mueller’s Cooked Spaghetti in your pantry at all times. You will find them most handy when unexpected guests arrive—when you come home tired after a day of shopping—when it’s too hot to spend hours over a stove—for a tasty midnight supper—and on other occasions when you want to prepare a delicious, bal- anced meal at a moment's notice. Your first experience with this tasty, healthful food will quickly show you why it stands supreme. Ask your grocer for Mueller’s Cooked Spaghetti today. He has it or can get it for you. MUELLER'S SPAGHETTI MACARONI EGG NOODLES COOKED SPAGHETTI ELBOW MACARONI ARG sz o S BLLING . BRAND. - IN 'AM.ERIC A