Evening Star Newspaper, January 7, 1931, Page 24

WOM AN’S ‘PAGE. Consider House in Its Entirety BY LYDIA LE BARON WALKER. ‘The home maker who would be an r has to consider the when doing the work. It is so easy to become ab- sorbed in the occupation that is at Lad THE PICTURE MUST BE DUSTED OCCASIONALLY, AS WELL AS ‘THE FURNITURE. hand that other parts of the dwelling than just where she is do not get their full share of attention. It is true that the kitchen takes the largest share of h:r time. This is because so many of the departments of housekeeping come under kitchen work. The prepa- ration of each meal and the away and was] dishes afterwards, all culinary tasks, laundry work in the average home, the care given cleaniny equipments—these are but a part of the duties that are done in or center about the kitchen. It is a deliberate decision nat to stay in the kitchen that prevents the wife from remaining in it loz than she should, if due care is to given the rest of the home. There are few times when she cannot spy something more that she could do right in that room at the time when she must turn her back on it and go elsewhere or neglect the other work. This is often true, as she leaves other rooms when she knows her limit of time has been reachad in them. The apportioning of time by sshedule to each part of a house so that all get due attention is so difficult that it is not worth while. The arrangement | must e flexible, as each day brings |its own requirements. There are days when the sewing room demands most | of one's attention, or the room in which |the sewing has to be done, if one is |not so fortunate as to have a room that can be devoted to this important part of the business of caring for a family. On some other day, in a house that is well run, the rooms other than | the sewing room come in for their major part of the attention. And so each day must have its time graduated to suit special emergencies, There can be mo hard and fast rule. | The imperative matter is for the | home maker to consider the house as & | whole, and divide her attention so that | the place reflects an equitable balance | of attention. For example, the living | room should not remain tidy even | though it cannot get its full amount of care while the laundry work is being | finished. The chambers should not be | dusty even though the lower floor is given special care. It is in the nicety with which work is balanced to the | good of each part that determines whether a woman is an expert house- wife or not. (Copyright, 1931.) - Potato-Cheese Balls, Rub one and one-half pounds of boiled potatoes through a sieve. Add three tabl nfuls of butter, three table- spoonfuls of grated cheese, three egg yolks well beaten and a little salt and pepper. Form into balls, brush with beaten egg and bake until brown in a medium oven. Cover with a little melt- ed butter and sprinkle with parsley and paprika. OUR CHILDREN BY ANGELO PATRL What of It? Sometimes a child is naughty just to attrdct your attention. Sometimes he does a wrong thing in order to appear big and important. Sometimes he has to boast to keep up his end. We find that the best way to handle him when he makes this mistake is to look at him and say calmly, Well, what of.it? The teacher in the classroom is often tried to the limit of her endurance by such children. A boy or girl who is failing will behave outrageously. One lad used to indicate his distress by an impudent whistle. One day the teacher lifted her head from her task and said, very quietly, “All right, Jim. Bring it here and I'll help you with it.” he astoniched Jim took it to her desk and she helped him to see his way through. After that Jim used to catch the teach- er’s eye, signal with his lead pencil that he was in deep water, and get help. That was all this impudent boy needed. Just ’g:"‘l‘le lll;‘l g lkl:‘ w"ho to ask Y 't know how el to 'uk for ft, There was a girl who used to of going to gym she would help her with her grammar, that ammn; was ;&:Il:d. A calm, what-of-it, always In the home the little children some- times behave outrageously. “There, I spilled the ink all over the tablecloth for you,” said Little John. “Well, what of 1t?” sald his mother coolly. silly person can do that.” 1‘19 went and attended to the mess, John standing by with a puszled ex- Ppression on his funny little face. “Where would you like to go, John? S e et s, but everyl this famil; 20 blamed busy that I haven't a ch-’nc‘: !o”zfi ar‘;:'wxhen.l" 2 ay] could s a mi 3 would like to ln"'op i “I've been wanting to see if the gray €at had any more kittens all morning, — MENT FOR A DAY. TCREAKFAST. Bakcd Anples. Cereal with Creai ‘Wheat Cakes, Maple Coffee. m. Strup. LUNCHEON. Scalloped Corn and Cheese. Hot Rolls. Sweet, Pickles. Pruit Gelatin Salad. Cookies DINNER Lamb Stew with Dumplings. Boiled Potatoes. Spinach. Macaroon Custard. Coftee. BAKED APPLES. Select large, tart apples. Wash and wipe dry. Remove the cen- ters with an apple corer. Arrange them in _a pan with a very little water, fillng the centers with sugar, Dip the sirup over \hem two or three times while baking. Serve warm with cream. These may be made more delicate by paring the apples and baking in an earthen pudding dish. filling the centers with sugar, chopped raising and nuts, a piece of butter and & little lemon juice. GELATIN SALAD One package lemon gelatin, one and three-fourths cups bofling water, two tablespoonfuls lemon juice, one cup diced pineapple, one-half cup diced canned pears, one cup seeded white cherries, one-half cup red cherrics, seeded. Pour water over gelatin and stir until dissolved. Cool a little and add other ingredients. Pour into individua)l molds which have been rinsed out of cold water. Set in a cold place to stiffen. Unmold on lettuce and surround with salad dressing or mayonnaise. MACAROON CUSTARD Two eggs, four tablespoonfuls sugar, one-eighth teaspoonful salt, two cups milk, one and one-half tablespoonfuls granulated gelatin, one-third cup cold water, eight macaroons (crumbled), one tea- spoonful vanilla. Beat eggs and add sugar and salt. Add milk and cook in a double boiler until mixture is hot. Stir constantly while cooking, for if cooked too long mixture will curdle. Add gelatin which has soaked in the cold water for five minutes, and stir until dissolved. Add vanilla and cool. Fold in macaroons and ur into a mold which has rinsed out in cold water. Set in & cold place to en. Un- mold and serve with plain or whipped cream. 1931.) but nobody would listen to me. Can you come with me?” “Yes, of course. And I'd have gone just as quickly if you had asked me before and then you needn't have been silly and spolled my tablecloth.” | . Little children are given to ‘telling | big storles of their brave deeds. “When | I got hold of him, I'm going to make a monkey of him. Just the way I did |last week. And if you say anything to | me I'll do the same thing to you. Maybe you think I can't? I out. I . 1 won't do an g you . 0 yourself, my {son. I am going out to see the man Ipick up the apples. I think there is some honey left in the big hive and I'd like to get that, too. I'll see you when I come back.” He will hasten for his hat and come pmunf after. That is far better than 'fi'.n'uy and Rug;;dfmm’duéo: L4 for L icen- trate upon it end it m’y‘:fi (Copyright, 1930.) NANCY PAGE Organdy Becomes All- Year-Round Favorite. “No? What of it? Enjoy BY FLORENCE LA GANKE- Once upon a time organdy was kept sacred to clothes, Summer clothes at that. And if ever an organdy clad | person was caught in a rainstorm or in a fog or mist it was just too bad. | For the organdy became as lmp as the proverbial dishcloth. But times i have changed—and so has organdy. | . Nowadays it is made so that it keeps its crispness even after being tubbed. And steam does not seem to make it look at all discouraged | The change in its manufacture has developed new uses for it. Now or- gandy curtains are quite the thing— and in the most unlikely places—bath rooms and kitchens. We are all familiar with the Summer cottage curtains of sheer, crisp organdy with the ruffies piped in the same or contrasting color, but do you know how to_use them in the kitchen? Por instance—red organdy can be made into sash curtains. The tie backs and the scalloped edges are bound in | yellow organdy, and the whole effect is pleasing. Or organdy glass curtains may hang sheer and full at the bath room win- dow. Then overdraperies of organdy in another shade may be finished with a ruffie and hang so that they partially govgs the inner curtain. Try a glass curtain of yellow and hang apricot over it. In one home Nancy saw a kitchen window which had s roller shade of a bright patterned chintz. In this kitchen the sash curtains were of ecru colored organdy. The roller shade pattern showed through in rather misty fashion. In a bath room the curtain was an ecru marquisette. It did not afford enough protection 50 an ecru organdy curtain was hung close to the window pane. The double thickness of mate- rials, even though they both were sheer, shut out any view from passersby. / Broiled Smoked Fish. Take half & pound of smoked parboil it for ten minutes. cold water for the same fish and THE EVE BRIDGE TALKS BY MRS. JOHN MUNCE, Jr. Héving covered carefully the original bids of one no trump and two no trump, we now come to the original bids of three no trump, or the game bid. As you know, unless game is bid, no matter how many tricks you make, you cannot score game, as you can only score the amount bid in the game col- umn and the over tricks in the honor score. The bid of three no trump, origi- nally, is the easiest of all the no-trump bids to remember, as there are no ex- ceptions to the rule covering this bid, and therefore nothing to complicate it. ‘We bid three no trump originally, with all four suits stopped and a high-card count of 21, counting the aces 4, kings 3, queens 2, jacks, 1 and two 10s in the hand 1. We of a suit as being stopped when headed by an ace; the king and one small is usually a stop; the queen, jack and a small card is con- sidered a stop, but without the jack you must have three small cards of the same suit to consider the queen a stop. The jack, 10 and two small cards of a suit are counted a stop, but without the 10- spot. you should have four small cards of the same suit and the jack to have that suit safely stopped. In bidding the three no trump it is not necessary that all four suits be stopped twice, but it is necessary that all four suits be stopped safely. The following hand il- lustrates this bid and may be held by any player at the table, as the three bids are not affected by your position at the table: gpades—a. 5. k. earts—K, q, 10 Diamonds—q, 1, Tubs—A, K. In this hand we have the necessary count and all four suits stopped In counting the hand we count 4 for the ace of spades, 1 for the jack, 3 for the king of hearts and 2 for the queen and 1 for the two 10s in the hand, 2 for the queen of diamonds and 1 for the jack, 4 for the ace of clubs and 3 for the king—a total of 21. First, second. third or even fourth hand, after the neces- sary passes, with this holding would bid three no trump. There are many com- binations of high cards which will give you this count, and whenever you have it do not fall to bid the strength of your hand, as your partner is likely to have a rather light hand when so much strength is held by one player. The following hand is another splen- did illustration of the original bid of three no trump: ades—A, k, 1. fearts—A. 3, 10. Diamonds—K, J," 10, 4. Clubs—A., 8, 8. In this hand three of the suits are stopped more than once and we have a count ‘of 8 for the spades, 4 for the ace, 3 for the king and 1 for the jack; 5 for the hearts, 4 for the ace, 1 for the jack; 4 for the diamonds, 3 for the king, 1 for the jack; 4 for the clubs and 1 for the two 10s in the hand. With a count of 22 and all four suits stopped, one should not hesitate about this bid, but bid three no trump. My Neighbor Says: Do not sprinkle all your linen napkins _when preparing for ironing. Dip every third napkin into clear warm water, place one between two dry napkins, fold and roll together. Napkins dampened in this way are easily ironed. Canned tomatoes mixed with bread crumbs and cheese make a foodhescnuoned dish suitable for lunch. Hard-boiled eggs should be used generously in garnishing boiled greens, in salads and the like. An egg slicer should be part of every housewife's kitchen equipment. By the use of this inexpensive device a hard-boiled egg may be sliced in uniform parts at one operation. * Lime water beaten with sweet oil is an excellent ointment for painful burns. A slice of ham can be broiled or baked. Any that is left over can be ground up and served with cream sauce on toast. (Copyright, 1931.) * Health Slipping? TIRED ALL OVER? That's a sign your body is being poisoned—from within! ¥ NING STAR, WASHINGTON, P.g MODES OF THE MOMENT chierry red. Clhe bousers are Black Sunday Supper Menu BY MISSES PHYLLIS. Sunday is an odd day in every house- hold. Sometimes the family gets up | late and has a larger breakfast than usual, which keeps every one_ content until ‘dinner at 4 or 5 or 6. In other homes there is a hurried breakfast followed by & scramble to get the chil- dren off to Sunday school, in which case there may be a luncheon when they come back and an evening dinner or a dinner at 1 or 2 o'clock with an evening supper. Whichever way it is, it is not as ordinary days—the luncheon isn't like a midweek luncheog and the supper is more like a tea. Let's see what to have to eat for such occasions. It must be something not t00 heavy and still with enough body to | fill & fellow up. And it shouldn’t be fussy to prepare because the Sunday dinner is usually a bit fussier than mid- week meals, and one extraordinary meal in a day is enough. One menu consists of tuna-fish salad | sandwiches with tomatoes, chocolate | cake, coffee and tea or milk. | For tuna-fish salad sandwiches you will need one can white meat tuna fish, two stalks celery, two sweet pickles, six | stuffed olives and mayonnaise. | Drain the oil from the fish and flake. | Put into a chopping bowl with celery, pickles and olives which have been cut into small pleces. Chop until | quite fine and thoroughly mixed. Then add enough mayonnaise to molsten. This much may be done early or the day before you want to use it if you | keep the container tightly covered. Cut i day-old bread in slices a fourth inch | thick. Spread one slice with softencd butter, the other thinly with mayon- | naise. Spread the filling on and cover | it with & very thin and very cold slice of tomato. Press the pleces of bread together and cut into triangles. Serve | with pickles and olives. | If there are children to be served,| make them plain tomato sandwiches, | omitting the mayonnaise. A good chocolate cake requires one- | L half cup butter, one cup sugar, three eggs, one-third cup milk, two cups flour, two teaspoons baking powder, one tea- spoon vanilla. Cream the butter. Add sugar grad- ually, creaming as you add. Add egg yolk ‘and beat till light and creamy. Sift the flour and baking powder to- gether and add alternatély with the milk, beating well between each addi- tion. Beat the egg white till stiff, and fold in. Add vanilla. Bake in two layers in a moderate oven. ‘The filling is made from two ounces bitter chocolate, three ounces sweet chocolate, one-quarter pound sweet but- ter, three eggs, one-quarter pound con- fectioners’ sugar and vanilla. Warm chocolate until melted. Add sugar, butter and vanilla. While still warm add eggs one by one, stirring briskly. Spread thickly between layers, on top and sides. That is a more expensive icing. For a cheaper one, use two tablespoons but- ter, two tablespoons hot coffee, two ta- blespoons cocoa and as much confection- ers"]sunr as is needed to make it spread well. Another menu especially good for those cold Winter days lnc{ldss ‘waffles and maple sirup, angel food with glori- fied rice and coffee or cocoa. Glorified rice is easily made and may :nflorlflfld more or less according to to add to cooled, sweetened rice which For instance, a simple method is | has been boiled in milk and flavored | slightly with vanilla a half can of | drained crushed pineapple. For a des- sert a little more elaborate, add to that a cup of quartered marshmallows. Now for a greater glorification, add a half pint of whip cream. If you like, add some rubyettes or candied cherries or maraschino cherries. Garnish with pecan meats or with a toasted marsh- mallow. This dessert is best if made early and kept in the ice chest to chill thoroughly. It should be stirred occa- sionally during the day. WEDNESDAY, JANUARY 7, 1931 WINTER BY D C. PEATTIE. Moonlight. “The Winter moon” is phrase of the old lyric poets, wander, for it is in Winter that ;mture of moo! lates it into something gentle and fairylike; but moonlight, in its most astron honest , is best seen on & cold, clear Winter night— for the moon, like a great mirror in the sky, shines with heatless and re- lentless light into our eyes. Moonlight is only d ht, but it has some profound differences. Not only ;l‘:lit ive off no heat but it does not, so_moonlight. In olden days they believed that to sleep in the moonlight drove you crasy. )‘ln{nlnuml!nt folk still believe it, but nothing so crazy ever happened under lunar influence that it was not dupli- cated by the broad light of day. ‘The moon was responsible for an im- mense amount of muddling in olden times for the reason that the TS of the moon were taken as a calendar system However, a month of 28 days has some sad draybacks, the worst be- ing that presently Spring on the cal- endar begins to come in the dead of real Winter, and it is & mark of a su- perior race when it has evolved out of a ]‘;mlr calendar a corrected solar cal- endar. The astronomically fascinating part of the moon iy that it is our nesrest celestial neighbor. Indeed, it is posi- tively intimate with us compared with the next nearest object in the heavens. So clearly can you see it through the telescope that it is said an object 15 feet high on the lunar surface, if it could move, would be niticed by our learned night watchmen. ‘What the earliest astronomers took for seas are now known to be barren plains, which look oddly like lava flows. The mountain ranges turn out to be chiefly jagged crater rims, or some say Lhz{ are great holes surrounded by “splashes” where' meteorites collided with the moon and bombarded it. ‘These questions, however, are probably insoluble. We can only say with cer- tainty that the moon is a lifeless, water- less, airless, heatless ball Bf jagged rock, hung out in space and rolling around us at great speed, always turning the same face toward us. To the end of time man will never gaze upon the other half of the moon, though there is no reason 4o suppose it is far different from the half we see. Says Bunny from the u&xéer berth: “I cannot §0_to-sleep. I'm tired of playing 'Possum and I'm tired of counting Sheep.” Says Puffy: “If it wears you out to try such tricks as those, T4 think from sheer exhaustion you'd soon fall into a doze.” Noted Physician Explains Danger DR. GEORGES ROSENTHAL, celebrated authority of the Pasteur Institute, in Paris, explains how poisons form when intestines are stagnant and unclean. These poisons circulate through the body—un8ermine vitality and health: to live on e[t Do o vk e e B ' |orange wood stick. And I had to buy FEATURES. The Woman Who Makes Good BY HELEN WOODWARD. Who started her career as & the highest paid If You Didn’t Work ‘would you do i had money eam!m it fun all ? Wear d clothes? mwm"h;"oom ? mmiwhndmmun.md time enough to buy clothes and clothes and clothes. For weeks you would have | everything you it that. But y down and | with it every bit of clothes I down to the last handkerchief and & whole new ward- robe. At first it was exciting, but before I go through with it I got so bored that with profound re- lief I went back to moving about and :;lah no objective, and looking neglected Or you would dance and play tennis | and swim. But every day and all day? Do you remember when you went to school, how eager you were for vacation and ,lww actually relieved when it was| over ‘You say, “I would go to the theater.” t? The boredom of the pro- nal critic who has to go every night is & joke of long standing. frightened typist and who deocn mmh‘n‘oflo& o Then you say, “I would bul nice house ua&mnylnnm#n:a:—nn. X~ 1t ": o ly every girl o it, ‘And when it was furnished I'd sell it and start another one.” between the lines of this and you will see a secret of pleasure. To give us pleasure things must either be snatched at intervals or they must come from creating somet 3 It is because you can get them only occasionally that dancing and theater and travel are so delicious to you. You have to snatch at them and they are likely to slip away at the slightest provo- 1% bec "ause you are creath thing that building a house, or ing & room, or planning a costume, is so much fun. I know many a cook who loves her work and many a passionate gardener. I have seen dressmakers proud of their creations and architects Wwho never wanted vacation. But I have never seen anybody at monotonous work who did not want a vacation all the time. And I have never seen any- body doing monotonous playing who wasn't equally bored and restless. It's divided wrong, you see. You have some- rnish- |too much work and some one else has too much vacation. And the world hasn't enough sense to rearrange it G tort to kno ut it's a comfort W that greatest delight of all, that of hlungul: love, can be done quite as well when ou’re working as when you're Hving idly at home. Girls having problems in connection with their work may write to Miss Woodward. i care of this paper, for her personal advice. (Copyright, 1931.) A HOME IN GOOD ‘TASTE BY SARA A desk is a very important piece of furniture in the home or apartment, but it must be selected to harmonize with the rest of the furniture in the room. Otherwise the entire scheme may be marred. In the accompanying illustration is 8 desk of early English design, its sturdy construction and simplicity of line making it especially attractive with tapestry furniture and Crewel hangings. A desk like this would not be haj combined with delicate shades or silken fabrics. Because it is small, it would be a very good choice for a small apartment LITTLE BENNY BY LEE PAPE. Nales. A nale’s aim in life is seful, It holds things together apart, But if the hammer's. ferst Alm was crook through life with the wrong d of start. One end of a nale is point; And the ite end is flat, So #f you have your choice wich to sit on, ut that. Tts safer to pick o (But youre usually not consulted). has 10 naturel nales 1f their fingers and toes are all rite, But if they hit those nales with a hammer ‘Their not actifk very brite. WiBse happier than a carpender All day nailing nales? he wood it sails. (No h'&r;dfl. look at the practice he's and mot It goes kin Nales are most useful for wood things, So they cant be hammered with silents, But 2 sheets of paper and noiseless Prove kindness is better than violents. in Clogged Intestines v v HILAND. living room. A map, mirror (with wrought iron frame) or a three-tiered shelf of oak would be attractive on the wall above it. The chair used with this desk has a covering of leather, the back Mv(ng an embossed design brought out in ric! dark colorings. A desk blotter to match the leather of the chair should be used with this combination, and an iron lamp with metal or parchment shade would be appropriate lighting. {(Copyright, 1931.) ATWOOD- GRAPEFRUI L THIS IS WHERE the trouble starts! “Keep intese tines clean with fresh yeast,” Doctor Rosenthal urgess DanGeroUs Po1SONs spread from Here! O you tire easily? Is your appetite poor, your pep all gone? Are you subject to indigestion, to headaches, to frequent colds? Aand do you really want to find out what is wrong . . . what it is that’s keeping you from perfect health, from greater success, from more abundant living? Then read what follows—carefully. It is a message from one of the foremost medical authorities in Europe today . . . Dr. Georges Rosenthal, Laureate of the Institute and of the Academy of Medicine of France. Doctor Rosenthal says:— “When an unclean condition arises in the intestines, poisons form. These poisons pene- That’s why Intestinal Fatigue causes so much sickness and poor health, explains Doctor Rosenthal, the famous French medical authority trate into the blood and affect the whole system. “Fresh yeas indigestion.. “To keep the digestive and intestinal tract clean, medical science recognizes the surpris- ing value of fresh yeast. a food—not a drug. It corrects .tones up the system. .. increases resistance to colds. Coated tongue, bad breath s+ . headaches, pimples, etc., clear up.” There is opinion based on a lifetime of medical experience! And how sensible—how very simple to act upon! For fresh yeast—Fleischmann’s Yeast—acts in Nature’s own way to correct Intestinal Fatigue and thus to clear away the poison- breeding wastes that contaminate your system. As soon as you eat it, Fleischmann’s Yeast mixes with the contents of your digestive muscles that help yo ur body clear them aways Thus yeast gradually restores normal ine testinal action, stimulates internal secretions, tones up and cleanses the whole digestive mechanism. Your appetite picks up. Headaches and skin troubles are corrected. Ambitionand energy revive! And all without a single dose of medicine, & single bitter cathartic or pill! like—preferably just three health-giving tract: ; ; softens them . .. stimulates the Fleischmann's Yeast is fresh yeast...the only hind that benefits you fully ‘You can eat Fleischmann’s Yeast any way you plain, or in a third of a glass of water (hot or cold). Eat three cakes every day—one before each meal, or between meals and at bedtime. Each cake is rich in vitamins—~B, G and Dy