Evening Star Newspaper, September 30, 1930, Page 41

WOMA One of the mogt effective of quick n s this season is made of rows en lay the material from want to make the appliques on the cutting board or table, the edge on a thread to make straight. Then with a rule quarter of an inch up Now, beginning at one made your row of along the material I —— color and stitch along the edges circles. The easiest way is to o this in a scroll. Stitch along one Side of the first circle, then continue side of the next circle, and go on in this way until each circle has been stitched on one , then finish the line of stitching 0 the last circle, turning the material, and stitch a second scroll so that each ircle has been stitched all round. This flone; trim very carefully an eighth of inch from the edge, cutting through indation and applique material. On the upper side of the row of es trim carefully, cutting away the pplig material only. If you do not nt to do the work on the sewing , work along the edges of the with an outline stitch and pro- @ as you would for the machine hed work. N’S PAGE,’ BLACK SILK CREPE FOR AFTER- NOON OR INFORMAL EVENING IS TRIMMED WITH THE NEW AP- PLIQUE OF WHITE CREPE. A PIPING OF WHITE RELIEVES THE SEVERITY OF THE NECKLINE. AMBITI candle leads many nen to strive for they could not fhandle, in ‘which they would not thrive. o exalted places the misfits strug- gledon. with hope upon their faces, hith :gwmmnbemne. The man h fitted tamdrlxg )I‘ l,ruc}( t:; - mourn when as quit fand n that job away, We all have ding care. I lie awake and ponder gs great and grand; the shini up_ yonder are where I'd like l&'erdhxmh‘mmw pastor of chure , expoun [Zorpaster and his fima-lwmm cm ‘hw d fill me with elation to exercise 1 powers, to face a congregation and t for seven hours. And if I were fwe: witted I'd quit my present stunt, th for which I'm fitted, to struggle to front. I'd join the misfit preach- Vfl_’men who are now using electric cookery will attest to its neighbor cooks by electrici method of cooking. ers, the sad, disheartened throng, who thought they would be Beechers, and found their guess was wrong. I am the village tailor, I'm doing very well; to salesman and to sailor my well made duds I sell. I feel I am an artist in making hand-me-downs; my tfrousers are the smartest, in greens and blues and browns. I am an expert cutter, I'm patronized by plutes, and peo{xle seldom mutter about ill-fitting suits. And still in dreams I'm reaching for heights I'll never know; I fain would do some preaching, to banish sin and woe. Now some, with kindred yearn- ing, would start to elimb the hills, nor leave the home fires burning, and fafl ng | to pay their bills. My hopes grow thin- ner, frailer, as time so swiftly flits; I'm still the village tailor, I keep job that fits. WALT MASON, {Copyright, 1030.) . ‘The Bermuda Islands are composed of coral rock, which constitutes the only local building material. It can be cut and sawed easily with steel tools. , THE EVEN. Everyday Psychology BY DR. JESSE W. SPROWLS. Personality Forces. The striking thing about any pet- sonality is its force or ability to do things. We use the term “forceful” in describing personality more often than any other adjective. £ That intangible thing called “force™ is really a multitude of small forces. Some of these forces may be habits, others are known as instincts, still others are known only to our- selves as desires. There are many kinds of all three sorts, making our personal- itles bundles of as many sorts of “selves.” In the last analysis, we are known by our habits, impulses and d sires. Now and then the forces or selves are thrown into opposition. For example, desire may conflict with a habit. It is a daily, if not an hourly, experience of every one to experience a mental tug between “wants” ahd “oughts.” Every time you say “maybe” you admit some sort of struggle becwoleen your tem- rarily disorganized selves. poThen you are said to be “baffled.” to feel puzzled or the like. Something more than mere bafement is going on, however. Your personality is being torn to pieces. If this opposition of forces continues, it is possible to acquire a permanent disarrangement of your many selves. One name used by psychologists for a certain sort of disarrangement of the selves is “split personality.” lnusllilc;l‘u: disarrangement you can never which o:: of the selves is likely to swing momentarily into power. (Copyright, 1930 MENU FOR A DAY. BREAKFAST. Bartlett Pears. Oatmeal with Cream. Creamed Eggs. Potato Cakes. Toast. Marmalade. Coffee. LUNCHEON. Corned Beef Hash. Sliced Beets. Whole Wheat Bread. Rice Pudding. Tea. DINNER., Mushroom Soup. Brofled Beefsteak. Grilled Sweet Potatoes. Baked Squash. Lettuce, French Dressing. Fig Pudding, Custard Sauce. Coffee. POTATO CAKES., On2 cup cold mashed potato, one cup flour, one teaspoon baking powder, one-half teaspoon salt, sifted with the flour. Mix all together and add milk enough to make like biscuit dough. Roll out one-half inch. Cut into two- inch squares, fry a golden brown in deep fat. GRILLED POTATOES. Cut up cold white or sweet boiled potatoes in slices a quarter- of-an-inch thick, salt and boil over coals a few minutes, then lightly butter and serve hot, FIG PUDDING. One pound figs chopped fine, one pound raisins, one cup chop- ped suet, one teaspoon cinna- mon, one-half teaspoon cloves, one cup sugar, one cup milk (sweet), three eggs, one pint grated crumbs, one-half teaspoon salt. Stir well together, steam for three hours and serve with foam sauce. IT IS the same hull, same engines, same crew but when you cross you 8o First Class. The extra service, extra comforts and hosts of other extras more than offset the additional cost. It is the numberless extras which you get, without paying any more, that make electric cookery with a Crawford Electric Range preferable to all other methods. The automatic action of i Crawford Electrics takes cookery out of the drudgery class. It is clean to use and does not create dirt. The most complicated recipes are simple to i ¢ make the electric way, enabling you to offer constantly varied meaus. Sy b, B, economies. If your A y, ask her if she’d ever go back to the old-fas!"~ned The answer will be “NO.” N4 3 DQUA 14th.and C Streets,N.W. Phone NAtional 8300 MODES OF THE MOMENT FOOD PROBLEMS BY SALLY MONROE. The Sponge Cake. Most people like a good sponge cake, and of all cakes it is perhaps the most nourishing. It is not rich or heavy. It is the first cake allowed to young children. Here is a recipe for sponge cake that PARIS Oqlpp_’e green geomgelle brocaded with 70&{ in leaf pattern Clwo side /:a:z::ff swulate a turnic Back parel forms short trawn. cDeszqned éy Lucite makes the making of it quite simple. If you want to have success be sure ?n]? measure all ingredients very care- ully: Mix together one cupful of powdered sugar, one cupful of flour, two level tea- spoonfuls of baking oYowdel' and a pinch of salt. Beat the yolks of two eggs and stir this into the mixture and add half & cupful of bollinj thoroughly. the eggs a Line loaf tin with waxed pour the batter into this, moderate oven. e in a NG STAR, WASHINGTON, D. C., TUESDAY, SEPTEMDBER. 30, 1930. Your Baby and Mine BY MYRTLE MEYER ELDRED. Every mother feels that she must break her child of srying if he is a cry-baby. She must shame him, scold him, even punith for crying. These are short-sighted methods, for they fail to take into consideration that crying is the chief emotional expression of the child. It may indicate « wide variety of unrelated things; that the child is sick, bored, without playmates, mis- treated at home or school, or unable to keep up with his work—the list is end- less. But the child doesn’t express all these different things in different ways; he expresses them all by crynig. Such is Mrs. E. N. W.'s problem: “My boy is 7 years old and cries at évery little thing. He was sick so much last Winter and had an operation and now he is so nervous. Every day at school time he cries, though I force hirg to g‘ After he gets there he is all right. e is the same way at home; if the least thing goes wrong he cries. We will certainly appreciate it if you will tell us what is wrong.” You have given me too little informa- tion, except this part history of ill- nesses, upon which to base even & good guess. It may be (you see I am guess- ing) that_he feels school is in some way connected with his past illness. He may be afraid of school for that rea- son. You may have sald: “I won't send you to school because there are so many children there with colds, and I don’t want you to be sick again,” s0 he is frightened of school and thinks it may lead to more of the previous kind of suffering. His past illness may have put him be- hind his class, so that he is unable to carry on the work and each day is another misery. He may be afraid to cry in school, but tries to avoid it and his unhappiness makes him irritable at home. You do him & great injustice not to sift this thing to the bottom. Visit school. Note the teacher’s and pupils’ treatment of him. Talk it over with his teacher and see if putting him back a grade might ease things up for him. Be sure his eyesight is good, his hear- ing acute and his tonsils and adenoids hulth{. ‘Then stop talking about his past iliness or offering him such straws as, “your nervousness,” He was sick but he is now well, so keep upermost in his mind the advantages of this state and the pleasures onl{ well boys can enjoy. Otherwise, he'll hang onto this temporary invalidism until it is a per- manent state of mind, if not of health. Rose M. and admirer: I shall be lad to answer your letters personally k you will write me again and inclose & self-addressed, stamped envelope with your letter. Your questions are not 81l of the type to be of interest to mothers, for which this column is written. P— Seven of every ten nger automo- | biles in Estonia are x:“un +FEATURES.®, MILADY BEAUTIFUL BY LOIS LEEDS. Dear Miss Leeds: (1) T am a young lady 19 years old and weigh 137 pounds. I should like to know if this is the right weight. I am 5 feet 7 inches tall. (2) My arms, limbs and hips are de- \'elopel enough, but my chest is not. I take a size 32 brassiere, while my hips measure 36. I should like to know how to solve this problem. (3) I have a gentleman friend who is & glass blower by trade and, due to the heat which he works in constantly, he is having trou- ble with his feet perspiring. I wonder if you could answer this question also. ANXIO! Answer—(1) While you are about § pounds above the average weight for your height and age, I would say that your weight is correct for your type. At your age being even 10 pounds above the normal weight is not too much—in fact, is far better than being one bit underweight. (2) Probably your narrow chest measure is due to habit of shallow breathing and to incorrect, slouching posture. A tight brassiere also inter- feres with proper breathing and weak- ens the muscles so that the bust be- every day to stimulate your circulation and make you take deep breaths. Plan to take a brisk walk every day and every week play some active, outdoor e like tennis. In addition spend at least 10 minutes night and morning doing setting-up exercises which should in- clude n'_gechl deep breathing exercise such as the following one: Stand tall. Raise the right arm out straight at shoulder level and swing it across the body to the left. Now swing the arm slowly to the right and backward in a semicircle, inhaling deeply as you do so. Exhale slowly and let your arm sink to your side. Raise the right arm and re- peat the exercise slowly six times. Re- at with the left arm, swinging to the {t. Keep your chin up and breathe :{u;‘u;lmica ly and fully, but do not rain. (3) Those troubled with perspiring | feet should soak them well in warm. s0apy water ime and scrub them comes flat and flabby. Exercise enough | briskly. Rinse off in tepid water, plunge into cold water. Rub them with common table salt, as salt will tone up the too active sweat Rinse and dry thoroughly. sponge the feet in a lotion ounces toflet alcohol and 2 tannic acid. As this is an will help prevent iration. dust on some lo‘:t In the morning mb them wfir nl‘t. by ~and - oroughly an n with powden, ‘ A lood‘gov. powder may made of taleum, 6 ounces; salieylic acid, 1 dram; alum, one-half dram; boracie acid, 1 dram; powdered starch, ounces. Mix together thoroughly and in covered box with perforated p. I ible, change hose and shoes during the day and again dust the feet with ighe powder. This will rest the feet as well as help to prevent excessive perspiration. Your friend should to spend the most part of his re hours out-pf-doors in the fresh air and sunshine. , LOIS LEEDS. Swedish Meat Balls, Get one pound of top of the round steak ground fine, or cheaper hamburg wilk, do, ‘Take one sa from the casing and mix thoroughly with the ground beef. Take one slice of bread with the crusts removed, soak in about two tablespoonfuls of warm milk, add one beaten egg, salt and pepper, and about three whole allspice, &nmm up. Mix this with the meat, then put a tablespoonful of dripping in s large frying pan, cook one medium-sised onion gliced in this until & gold brown, drop the meat balls in 'W spoonful, and fry a dark n. Re- move from the pan, Iauz the onion in, and.add thickening for These yery rich. ‘7()1/»/-1)/ i VARIETIES NUTRITIOUS A MILK YOU'VE HEARD ABOUT IT, OF COURSE VERYBODY'S talking about the new Hostess Butter Cake with Quix for icing! It’s so astonishing to be able to make your own fudge icing in three minutes—women can hardly wait to get the package home, the cup of Quix, and try it. You just add three tablespoons of The Now Hostess Butter Cake with QUIX CHOCOLATE MAGIC 2 Add three tablespoons of water and stir wuntil bubbles dissolve and icing is smooth. W Io Unwrap cake, put on plate, and lift out cup of Quix from center of cake. Get Hostess Butter Cake at your grocer’s. Ice it with Quix, the chocolate magic that makes delicious fudge icing . .. ready in 3 minutes take out water to the Quix, stir and watch the tiny bubbles of chocolate magic dissolve at once into the smoothest, nicest icing that ever glorified a cake. And such a cake to put it on ... delicious golden-batter cake... buttery and delicate and rich! Never before have you been able to get a cake made with such qualities of high-grade creamery butter. Fresh out of the oven, just waiting" for your soft creamy Quix icing. What is Quix? - Quix is delicious fudge in the form of chocolate bubbles, so delicate that they disso nothing new ents— just the familiar fine ingre- dients that have always been used in the best cake icings — choco- late, sugar, salt and flavoring. The secret of Quix is the magic new form, which does away with the anxious, hot half hours you nsed lve instantly. There’s about the ingredi- 3‘ Spread om cake . . . Quix makes a creamy [fudge icing that is ready to serve in three minutes: to spend icing cake. No more cook- ing and beating — and no more wondering how it will turn’ out. Quix a/ways has a smooth gloss, a creamy texture, and it sets just right in three minutes. You can't make mistakes with Quix, because all you do is add water. Quix comes onlywith t_bz'.r cake It’s at your grocer’s now—Hosts ess Butter Cake with Quix, all in one package. Try it today—serve in three minutes a cake of home- made goodness, freshly iced. © 19%0, Continenta) Raking Ce. Hostess Q Butter Cake §50¢ QUIX comes:in a cup.with the cake...at your grocer’s now