Evening Star Newspaper, July 24, 1930, Page 37

WOMAN'S PAGE. Systematic Care of Footwear BY LYDIA LE BARON WALKER. ‘The subject of good-looking footwear s one of continual interest to the well- dressed woman. She realizes that pleas- ing results are as dependent upon THE BOXES WERE MARKED AND NUMBERED. a5 on shoes. There are several ways in which both can be made to do their best duty, and which prove economical also, without any sacrifice ©f time or energy. The old idea of house shoes and walking boots f%as by. Today the same sort of footwear is worn in- coors and out. Slippers and low shoes Blacky’s Venturesome Son. ‘There is & great difference in chil- dren. Yes, sir, there is a very great difference in children. 8ol are naturally bold; some are naturally obedient; some are naturally disobedi- ene; some think they know all there is to know. Seldom will you find two children alike in any family. Perhaps this is just as well. Blacky the Orow and Mrs. Blacky 4his year had a little larger family than BLACKY THE CROW AND MRS. BLACKY THIS YEAR HAD A LITTLE LARGER FAMILY THAN USUAL. usual. ,Usually they had four children, but thls year thev had five, and, as Blacky sald, the fifth one made more trouble than the other four put togeih- er. PFrom the time he was big enough to get into troudle it scemed as if. he were in trouble rost of the time. ‘You see, he was a venturesome young- ster. He wasn't confeny just to eat and sleep. It seems as if he just had to be squirming about, even when he was a very little fellow. Being what he was, he always got his full share of food, and semetimes a littie more. The re- sult was that he grew a little faster | than his brothers and sisters. There came a time when the five young Crows somewhat crowded the nest that was built for four. They filled it to a point where it loo%:" | if they might fall out. Mother Cv warned them that they must or one of them would fall. “I¢ one of you should fall out, MENU FOR A DAY. BREAKFAST. Bugared Blackberries. Dry Cereal With Cream. Poached Eggs. Corn Muffins. CofTee. LUNCHEON. Salmon Souffle. Rice Timbales. Maple Walnut Ice Cream. Cookies. Tea. DINNER. Clam Broth. Broiled Swordfish. Tartar Sauce. Mashed Potatoes. Butter Beans. Cabbage Salad. Mayonnaise Dressing. Sliced Watermelon. Coffee. POACHED EGGS. Put shallow pan over fire, half fll with water, add one teaspoon salt and two tablespoons vinegar; let get scalding hot; drop eges into water, let stand five minutes without bolling. Butter tosst and with skimmer take up egys and slide on toast; dot with bits of butter and salt and pepper. MAPLE WALNUT CREAM. Two and a half cups milk, three eggs, one-third cup sugar, one cup maple sirup (dissolve maple sugar or buy maple sirup), one cup cream, one cup walnuts. Scald milk, pour over eggs, beaten with sugar, then add sirup. Re- turn to fire and cook until cus- tard coats on spoon. Strain and let stand overnight. Whip heavy cream and add to custard and walnut meats chopped fine. Preeze as any ice cream and let stand an hour or so. CLAM BROTH. Belect 12 small clams, drain and chop fine, add one-half clam juice or hot water, bit of salt and small plece butter. Simmer 30 _ minutes, add one gill boiled milk, strain and serve. of all sorts are worn on the streets. The one exception to this is found in bed room slippers, the pliable heelless kind or the smart, high-heeled mules. It rests with the woman, therefore, to decide which pairs of her regular shoes she will wear about the house, and, monmuuchuy. what to wear in the morning. | The thrifty plan is the old one, Wear | comfortable old shoes about the house |in the morning, but never wear shoes | that are “down at the heel.” There is & suggestion of slovenliness about the ter which has come to signify de- ir and destitution. This is fortu- nate, for shoes that have worn-down heels throw the entire body out of cor- rect poise and are injurious to health. ‘A person is less apt to use shoes with uneven heels because of the implication just mentioned, and, therefore, one menace to health is lessened. In the afternoon, shoes that go with the frock should be put on, or, if this is not im- perative, wear a second best pair. Save the best for special occasions ahd for street wear. This same idea htncon;mend‘:’d for hoslery. The poorest usable pairs can | be kept well darned, and though the | darns may show, the stockings can be | worn in the morning when the woman | is busy about her housework. Of course, if the person is a business woman, she | must have just as good-looking hoslery |in the morning as in the afternoon. The ones with damns that show can | be put on when she is in neglige. It | is restful to change one'’s footwear, and | the old stockings can be made to serve her well in this manner. Keep the different grades of stock- ings in different compartments of & stocking drawer, or in different boxes. One woman, who is punctilious about her hostery, uses the flat boxes in which the pairs come, and classifies her stock- ings, according to color as well as grade. The best gray stockings go in one box, the neatly darned ones of the same color are put in anothe*. Tan hosiery is treated similarly, as is each of the other colore. ‘Three pairs of stockings, folded as when first bought, ean be kept in each box. The boxes are well marked and take but little space when piled one above another on a shelf in her closet. She can get the color and grade she wishes wi it & moment's hesita- tlon. is one to be recom- mended. (Copyright. 1930.) o Fricassee of Veal. Melt four tablespoonfuls of shorten- ing in an iron frying pan. Cut a veal steak in pieces for serving, roll in flour and set to cook in the hot fat. When the veal is browned on one side, turn and brown the other side, then add light broth or water to cover and let ccok at a gentle simmer for about an hour. one-fourth cupful of flour for each pint of liquid, half a teaspoon. ful of salt and one-fourth te: nful of pepper with cold water to form a smooth, thin te. Add to the meat, stir until bolling, and let simmer for about 15 minutes, when the dish will be ready to serve. A little tomato puree is a good addition to the sauce. B8Y THORNTON W. BURGESS she, “you not only would have a bad fall, but somebody might catch you and eat you, for on the ground you would be_helpless.” ‘When Mother Crow had gone to look for more food the venturesome young Crow poked his head over the side and watched her until she was out of sight. Then he got up on the edge of the nest. “Look out, or you'll falll” said one of his brothers. “You heard what Mother said.” “Yes,” sald the ‘venturesome young Crow. “I heard. She was just trying to scare us. I'm not afraid. I believe I could fly if I really tried. It looks VH!IA interesting down below. I would rather like to go down there and see it is to be seen.” ‘You'd better not do it until Mother says you can,” spoke up his timid sister. ‘The venturesome young Crow didn't reply. He had suddenly discovered something of great interest, and he was stretching over the edge of the nest as far as he could, in order that he might see better. That something was Farmer Brown's Boy. That Crow Was 50 {oung that he had gever even heard of these two-legged aseatures of whom his father an always 8o suspicious. Farmer Brown's -Boy was looking up at the nest. He saw the venturesome young Crow. He also saw how full the nest was. “Blacky must have some family this year,” said Farmer Brown's Boy to himself. “Those young Crows must be almost ready to fly. I have a notion to take one of them for a g:t. A young Crow is & lot of fun. I lieve I'll climb up there.” But Farmer Brown's Boy didn’t have to climb up there. The venturesome young Crow was leaning so far over the edge of the nest to watch Farmer Brown's B(?' that when one of his brothers accidentally pushed him a lit- tle he lost his balance, and the next moment down he went, vainly flapping his wings, and landed almost at the feet of Farmer Brown's Boy. (Copyright, 1930.) mother were Baked Stuffed Eggs. Cut lengthwise in halves the required number of hard-boiled eggs. Remove | the yolks, mash and mix with half the quantity of finely chopped ham or chicken. Season with salt, paprika, a few drops of onion juice, some finely chopped parsley, and a little melted i r. Fill the egg whites with the : ure and press two halves together. it there is any of the mixture left, spread it on the bottorn a shallow dish- | or tomato sauce, sprinkle buttered bread | crumbs and the top and bake in a | quick oven until light brown. Serve in | the dish in which they were cooked. .1 Children will fret, often for no apparent reason. But there's al- ways one sure way to comfort a restless, fretful child. Castoria! Harmless as the recipe on the wrapper; mild and bland as it tastes. But its gentle action soothes a youngster more surely than some powerful medicine that is meant for the stronger systems of adults. ‘That’s the beauty of this special children’s remedy! It may given the tiniest infant—as often as there is any need. In cases of colic, diarrhea, or similar disturb- ance, it is invaluable. But it has everyday uses all mothers should THE EVENING STAR, WASHINGTON, D. C., SONNYSAYINGS BY FANNY Y. CORY. (Copyright, 1930.) NANCY PAGE What Is Better Than Ring of Chicken and Peas? BY FLORENCE LA GANKE. At a wedding breakfast which Nancy and Peter attended the main dish was a most decorative one, carrying out the color chmeme of white and green. Nancy tasted ber serving critically, put her wits to work and later evolved a dish which was much like the one she had at the party. The dish was called molded chicken with peas. For party service a large ring mold is most attractive, but Nancy chose her individual Mary Ann er charlotte russe molds for her first trial. She brushed each mold lightly with olive oil before filling it with the chicken mixture. To make that she cooked the chicken by bolling. She used the white meat only. For every- day service a combination of white and dark meat may be used. The chicken was cut, not ground nor chopped. into shreds. A sauce of one- fourth cup butter, one-fourth cup four, one-half n salt, a little paprika, one-half cup chicken broth and one- half cup top milk was made. Into this she put two and one-half cups shred- ded chicken and one-guarter eup fresh- 1y cooked, drained peas. Two tablespoonfuls of gelatin were softened in one-half cup cold water. ~ maOo chicken &° peas soe ‘This softened gelatin was disolved over hot water and added to the chicken. ‘Then this mixture was put into the lightly-olled molds and chilled thor- oughly. Nancy was careful to have the mixture level on the top, because that became the bottom when the rings were unmolded, and a firm base is nh.:ded to make the rings hold their shape. At serving time the rings were un- molded. The centers were filled with cooked peas marinated in French dress- ing. Mayonnaise was served with the chicken and cress was used to dress the dish. Would you like ding eitauette? in the leaflet to Nancy Pai ing a stamped, s your request. o ek ® question on wed- o the answer alled Wedding Etiaue. care of this paper, inclos- ddressed envelope with Fruit Salad in Gelatin. One package crange-flavored gelatin mixture, one and two-thirds cups boil- ing water or fruit juices, one cup diced pineapple, one cup diced pears, one- third cup salad dressing. Pour boiling water over gelatin mix- ture; stir until dissolved. Cool and allow to thicken some, Beat until frothy and beat in remaining ingredi- ents. Pour into a mold and chill. Un- mold on lettuce and surround with salad dressing. Cheese Savory, Serving Four. One cupful bread crumbs, two cup- fuls milk, three-quarters cupful chogc {cut fine), two eggs (well beaten), one~ half teaspoonful salt, one-quarter tea- spoonful pepper, one tablespoonful finely dre chopped onions, one tablespoonful cat- caid | place the eggs on top, cover with cream |sup and two teblespoonfuls melted but- |ter. Beat eggs and add rest of in- | gredients. Pour into buttered baking |dish. Bake 30 minutes in slow oven. Serve at once. understand. A coated tongue calls for a few drops to ward off consti- tion; so does any suggestion of ad breath. Whenever children don’t eat well, don’t rest well, or have any little upset—this pure vegetable preparation is usually all that's needed to set everything to rights. Genuine Castoria has Chas. H. Fletcher’s signature on the wrapper. Doctors prescribe it THURSDAY, DOROTHY DIX’S LETTER BOX Unthinking Cruelty of Sons Who Don’t Write to Their Mothers—Wisdom of Dis- ciplining Infants. EAR DOROTHY DIX—WIll you please tell me why my son almost never writes to me? I often do not hear from him for months at a time and then he writes just little notes. I worry o when I don’t hear from him, for fear he 1s sick or something is the matter with him. ANXIOUS MOTHER. Answer—T think, Anxious Mother, that when many a man goes up to the judgment bar the blackest score the recording angel will have charged against him will be, “He didn't write to his mother.” For there are thousands upon thousands of sons ltke yours. Men who are so absorbed in their own affairs, who are so self-centered and selfish, that they have forgotten their old mothers. It isn’t that they have ceased to love their mothers. Oh, dear, no. Mother has a shrine in their heart where they worship in secret. But they are busy and tired and rushed with work and burdened with anxieties and so they put off from day to day writing to mother. They forget how’ lonely she is back in the old home from which all the children have gone; how long are the days in which nothing happens; how dull | 1s the life that has no longer in it any hopes or plans or aspirations for itself. ‘They forget that to mother they are still children, unable to take care of them- selves, and that she is always worrying about their health and whether they remember to change their shoes when they get their feet wet, and if they have the right things to eat and enough covers on their beds for cold nights. They forget that mother's life is merged in theirs and that there is no detail of their lives in which she is not vitally interested and which she would not love to hear about. They forget how she watches for the postman's step of a morning, how hope springs eternally in her breast that this day will be a red letter day in which she will get a letter from her boy, and the despair and the leaden heart with which she turns away when the postman passes her by and leaves her still locking for the letter that never comes. It is only after mother has gone where no letter can reach her and no remorse or repentance can avail that many a man remembers with bitter tears the letters that he forgot to write uz h_is .me_thsr. DOROTHY DIX. DEAR MISS DIX—My wife and I are a young couple and have twin boys about 5 months old. Every time they howl my wife runs and picks them up, thereby encouraging them in their temper. I tell her that she is ruining them, but she says that they are sick. If they were sick 'every time she thinks they are they would be dead, but they are the healthiest-looking kids you ever saw. Am I right or is she right? THE FATHER OF SPOILED TWINS. Answer—Your wife is @ lot of trouble for herself and doing the children an injury by taking them up every time they cry. Get her a baby book and let her read what the authorities say on the subject. ‘You can't children 100 early. The foundations of char- acter are laid in e, and you can never undo the s child hgubl:z?yhood. It is marvelous how early you can teach a dulr-amm and ol ence. ‘Women give in to their bables and spoil them because it is easier to spoil them than it is to discipline them, but a man should have more firmness of character. I am glad to see that you are going to be a father who recognizes his dut; to help rear his children, instead of turning over the job entirely to !heiz DOROTHY DIX. mother. (Copyright, 1090.) JULY 24, 1930. WHO REMEMBERS? BY DICK MANSFIELD. Resistered U. 8. Patent Office. When members of Congress and prominent business men attended the celebrated cock fights between George Mantz’s “Shawlnecks” and Dick Lee's i Quills,” over the District of Columbia line in Maryland? . Fruit Punch. Squeeze the juice from four lemons and remove the seeds. Add one quart of freshly made black tea not too strong, two sliced lemons, four sliced oranges, one cupful of fresh or canned pine- apple cut fine, one small bottle of mar- aschino cherries and two cupfuls of | strawberry juice. Sweeten to taste and | cool. Pour into a punch bowl over a large plece of ice and add one quart of inaris water. Sugar the fruit two apo) hours before in order to extract the juice. n% be added. other fruits may Pickled Cauliflower. Cut up two ea one pint of small onions and a few peppers and let stand overnight in enough cold ‘water to cover them, in which half a t of salt has been dissolved. Drain n the morning. Heat two quarts of vinegar with four tablespoonfuls of dry mustard until it bolls, then add the cut-up vegetables and boil until they can be easily plerced with a fork. Put |as far as possible. in jars. Try this ’ TASTE TESE that helped thousands find their favorite ginger ale... & FEATURES, Reducing. . Leeds—(1) I am § ing the hips and legs? (3) Will bleach- ing cream you buy at the drug store | hurt your face? I am anxious to know. DOLLY. Answer—(1) You are at least 10 nd$ underweight and at your age I sincerely hope that you will try to put on these extra pounds and stop worrying about reducing. See to it that” you get a sufficlent amount of sleep and eat plenty of nourishing foods, including milk, cooked vegetables with cream and butter sauces, meat with gravy, potatoes, raw vegetables in the form of salads with cream mayon- naise and fresh fruits. (2) I doubt very much that you need to reduce any part of your body. How- ever, the following exercisés will keep the figure trim and supple and inake the muscles er: First, do station- ary running vigorously for a minute or iwo and then give the limbs a hard slapping and deep kneading massage. second, stand with heels together, toes out, arms extended at the sides. Take a long step forward with the right foot. Bend the right knee and * | straighten the left leg. Bend the trunk forward .over the right thigh. Now raise the trunk up and bend backward Repeat several times. Slewly straighten the right leg, letting the left slide up to starting po- sition. (3) Most nationally advertised cos- metics are thoroughly reliable. How- ever, no two skins are exactly alike and you will have to see for yourself just what effect the cream has on your skin, I feel sure there is no danger in using it intelligently, according to di- rections. LOIS LEEDS. Bleached Hair. Dear Miss Leeds—My halr has been bleached for about 10 years and I want to restore it to its natural color. Will you please advise me what to do? MRS. H. M. Answer—It will take some time restore your hair to its nat awey that harsh, dry look Which 8 | | castor ofl, four ounces alcohol and 30 drops oil of white rose. Add the castor oil to the alcohol, then add the perfume drop by drop. LOIS LEEDS. Chicken Salad Supreme. |, Two cupfuls minced chicken, two ta- | blespoonfuls chopped stuffed olives, two tablespoonfuls chopped sweet-sour pick- | les, one-fourth cupful chopped blanched | almonds or English walnuts, one choj ped hard-cooked egg, one-half cupfi mayonnaise or whipped cream dress! lettuce, watercress or Chinese cabbage. A word to remember! HILDREN fnstinctively for ' this = wholesome hu..lg 100d that builds them strong. ° /g “fresh roasted’ t Butter There are three types of ginger ale flavor . . Golden, Pale Dry and Sec (extra dry). To know which one exactly suits you, we urge that you make the “Taste Test” described below Clicquot - Club GINGER ALES Hear the famous Clicquot Club Eskimos every Friday night at 9 o'clock over WEAF and asso- sk o THERE are three types of ginger ale flavor sold today. And Clicquot Club makes all three. All are different, all are delightful. But one of these ginger ales is sure to suit your taste better than either of the other two. because it is not generally known that ginger ale comes in three different flavors, we are urging people everywhere to test thejr tastes and find which flavor suits them best. As a result of making this simple test, thousands of people now get greater pleasure than‘ever be- fore from drinking ginger ale. They:have found the flavor that suits them perfectly. The Test—To make this test you go to your dealer and get a bottle of Clicquot Club Golden, a bottle of Clicquot Club Pale Dry and a bottle of Clicquot Sec. Sample them all, one by one. Note the mellowness that is characteristic of them all. And note the difference in their flavor. Clicquot Club Golden has long been known as a delightful health beverage . . . Clicquot Club Pale Dry is famous for its flavor either in recipe drinks or alone . luscious “drier” flavor. You are sure to find, in one of these ginger ales, exactly the flavor you have aiways been Jooking for. « and Cliequot Sec And the difference in blen Same Quality Ingredients— Pure table sugar, fine Jamaica ginger roc water from deep rock spring ingredients that go into all three Clicquot Club Ginger Ales. The difference in flavor comes from ot, real fruit flavors and pure :.. these are the d, for each of these three has its own exclusive formula. As a further evidence of their goodness and purity, all Clicquot Club Ginger Ales are put up in clean, new bottles. Aged Six Months Giunger Ales have lon, for that make the “Taste Test your taste. , That means Clicquot Club uses only bottles which have never been used before. -It is a safeguard of purity. in the Making—The rare, distinctive mellowness for which Clicquot Club g been famous comes from ageing six months in the making. This process is' a secret with the Clicquot Club Company—a care- fully guarded secret known to the makers of no other ginger ale. That is why you can never ex- pect to duplicate Clicquot Club flavor, never find it in any ordinary ginger ale. Therefore we urge you to go to your dealer and ” today. It will show you beyond all question which ginger ale best suits