Evening Star Newspaper, April 16, 1931, Page 51

WOMAN’S PAGE. Simple Applique Design Offered BY MARY It is such a simple applique design that any one who knows anything about sewing should be able to copy it wlth::: difficulty. As you see flowers are m grom six circles with four leaves. The design is applied here to an SSex=c S5 N SN ascot scarf but it might be used ef- fectively on a child’s dress or & sports dress for yourself. to cut the applique pieces quite evenly and to have them well pressed. Turn “ the edges under about a quarter of an inch, and attach with a small basting stitch in position on the material. Do not_attempt to baste around the edges as this will only interfere with the ap- pliue stitches.” When all the pieces ave been put in place work around the edges with even over and over stitches. Work a straight line in black in each. A simple trimming trick on some of the dresses consists of a novel arrange- ment of the scarf. MENU FOR A DAY. BREAKFAST. Sliced pineapple. Hominy wtih cresm. Creamed codfish_on toast. Crullers. Coffee. LUNCHEON. Clam chowder. Crackers. Cider apple sauce. Cinnamon buns. Tea. DINNER. Cream of pea soup. Baked halibut, potato border. * Dandelion greens. Tomato salad, mayonnaise dressing. Squash_ple, cheese. Coffee. CRULLERS. Three eggs, one cup sugar, one teaspoon salt, three tablespoons butter, one cup sour milk, three cups sifted flour, one teaspoon baking powder, one-half teaspoon soda, one teaspoon mace or nut- meg. Thoroughly mix first in- gredients. Sift together flour, baking powder, soda and spice and add to first mixture. Mix well and roll on slightly floured board. Shape into crullers and fry in deep, hot fat. CINNAMON BUNS. Sift with one pint flour, one heaping teaspoon baking powder, one-fourth teaspoon salt, one tea- spoon cinanmon, two tablespoons sugar. Rub in one tablespoon butter, add ons cup milk, one- third cup seeded raisins. Cut with biscuit cutter. Rub milk over top. Sprinkle with sugar and cinna- mon. Let stand one hour be- fore baking. (Copyright, 1931.) Care must be taken | A two-toned print |* MARSHALE. dress of navy blue and beige has an at- tached tie scarf. Half the scarf at the left is navy blue and the other half beige so that when tied at the front in a soft knot the ends are blue and Ascot scarfs retain their popularity bit many of the younger women are their scarfs in bows instead of in the ascot arrangement. This calls for an oblong scarf . . longer than the regulation ascot. The bow is usually tied directly under the chin IO\'er & collarless sult jacket. NANCY PAGE Graduating Class Honored at Dinner-Party. BY FLORENCE LA GANKE. The graduating class was looking forward to the dinner which the junior class gave them. It is true that the mothers of the community prepared the dinner,. and the food was quite like what the class mem- bers ate at home, but some way it had a different flavor when served at the long tables in the school gym- nasium. This year the menu was simple—in keeping with the pocketbooks and the times. First came clear tomato soup, piping | hot, well seasoned and thickened ever so slightly with a roux of browned flour and butter. ‘Then came creamed chicken with plenty of gravy and feathery biscuits. Mashed potatoes, new peas with but- ter, peach pickles and jellied vegetable salad made up the main course. There were crisp rolls, not buns nor bis- cuits, since soft breadstuffs had been used when the biscuits were served. After the main course came 'lemon sherbet served with a mixture of fresh pineapple and strawberries, small cups of coffee and homemade cake. Here is the recipe for the salad—it serves 50: Three-quarters cupful of | | unflavored, granulated gelatin is soft- | ened in three cupfuls cold water and | then dissolved in two and one-half quarts bolling water. was allowed to cool and thicken, while one-half cupful lemon juice and three cupfuls wi vinegar were mixed with two tablespoonfuls salt. This was add- ed to gelatin mixture. Then three cupfuls sugar were added. Now six cupfuls finely chopped celery and six This mixture cups finely chopped cabbage, one finely chopped green pepper and, two shredded .pimentoes. were mixed . and stirred into the gelatin when it was partially set and as thick and heavy | molasses. salad may be served with mayonnaise or bolled dressing. -— For the Hands. Apple, potato and fresh fruit stains | pn_the hands should be rubbed with | catmeal moistened with lemon juice or | vinegar, using a nailbrush for tie natls Afterward wash the hands in warm | water and soap. For Easy Spring Cleaning PRING cleaning need not be so hard if you S watch this important point: Let the work choose the soap. Use Gold Dust! A little Gold Dust in a pail of water goes a long way to make your hard work easier. Will not scratch or mar. And it kills germs, too. So ask your grocer for a box of Gold Dust today. For greatest economy, THE EVENING A Sermon for Today BY REV. JOHN R. GUNN, Speaking Your Mind. “A fool uttereth all his mind, but a wise man keepeth it in till afterward.” —Prov., xxix.11. “I“always speak my mind and say what I think” is a boast we frequently hear people make. There are several things to be said about that. In the first place, it is apt to put you in the class Solomon refers to when he says “A fool uttereth all his mind” whether you rightly belong in that class or not. You may not be a fool and yet have many silly things come to your mind. Utter them and people at once judge you to be silly-minded. If you want to make yourself appear foolish, there is no better way of doing so than to be always saying what you think. Unless you are wiser even than Solo- mon, it is not safe to utter all your mind on all occasions, if you do not wish to be judged a fool. In the second place, what you think may not be true or just. Unless you have an infallible mind, many untrue and unjust things are bound to be lodged therein from time to time. And one has no right to go about throwing around such things in a hit-or-miss fashion without regard to the hurt they may cause others. Such a practice is more likely to win for one a reputa- tion for reckless viclousness rather than for smartness. In the third place, even though what you say may be true, you may do harm rather than good by saying it. If it CONCerns persons, you may unneces- sarily cause hard feelings and stir up trouble, If it is a matter of your opin- fon about something, however right you may be, you may unnecessarily create friction and strife. Besides, there are occasions when to express the wisest opinion is but a foolish waste of breath. Once more, the people with whom you happen to be may not care about hear- ing all that is in your mind, or they may not be interested in what you think concerning the particular thing of which you are prompted to speak. What you say may bore them, if they do not take it as an affront. One who is always speaking his mind on all oc- casions and on all things may imagine that he is making a name for freedom and frankness of speech when he is only distinguishing himself for rash and rude impertinence. Let all these things be well consid- ered, and think twice—better still, thrice—before speaking your mind. Household Methods BY BETSY CALLISTER. Refrigerators. Most_housewives dream of the time when they will have refrigerating plants in their house that will forever dis- pense with the services of the iceman. But while they dream they should con- sider thelr present refrigerators, that need to be supplied every day or so with ice. The ideal iceman would doubtless be a creature on wings who could soar through a kitchen or pantry window ‘bearing his weight of ice without letting his feet touch the kitchen floor. Or | perbaps he might be an Orlental with an Oriental’s prejudice against wearing his shoes in the house. He might sim- ply slip off the mud or dust covered shoes on the back porch, so as not to leave the tracks across the floor that are the bane of most housewives. Of course, however, if your house has been well planned, it is possible to feed the ice box from the back porch without cver entering the door. By careful fore- | thought ' this arrangement could be achieved in every houre without much additional expense. But most of us have to take houses as builders plan them for us. When we have an opportunity to build to suit ourselves, we do not consider details as ‘we should, and often in the house that we - have looked forward to as the STAR, WASHINGTON, MODES OF THE MOMENT 0. F X3 ;&rrumn, /r-oo‘. /'mfof. The pu//" sleeves carr Ssame (dea and rows c/ lace show below Let FOOTER’S Save You Work and Worry Blankets, Single, dry cleaned. .. .. .75¢ Blankets, Double, dry cleaned. . ..$1.25 Blankets, Rebound .........70c & up Curtains, per pair, cleaned. . .50c & up Draperies, per pair, cleaned. . . 75¢ & up You will find our prices on Quilts, Comfortables, Spreads, Bed Sets, Portieres equally reasonable. Footer Cleaning will prove itself to be your best household {riend. Footer Storage Service for Clothing, Home Fur- nishings and Furs, safe from Fire, Theft and Moth. DON'T TAKE A CHANCE! realization of all our dreams in house ||| planning such details as the placing of the refrigerator are lost sight of. In placing your refrigerator remem- ber that the cellar is a very poor place for it. "If you have no place else for it, | select a spot in the cellar where there is good ventilation. Don’t select a dark | i part of your cellar, believing that, it | will be the coolest place. It also will be damp and this dampness will almost | surely cause the box to warp. | And remember this—if you cover your | ice. with cloth or newspaper you may | make the ice last a little longer, but | you will keep it from making the rest of the refrigerator cold. To save ice you may be letting your food spoil be- cause of lack of proper refrigeration, FOOTER’S America’s Quality Cleaners & Dyers 1332 G St. N.W. 1784 Col. Rd. Phone Dist. 2343 Phone Col. 0720 2620, Conn. Ave. 3009 14th St. N.W. You’ll Make the Most Delicious Strawberry Shortcake in a “‘jiffy”’— with Self-Rising FLOU It’s the ideal flour for this Spring delicacy—as it is, too, for making biscuits, waffles, pastries, muffins, dough- nuts—all ready to use—for it’s mixed with the exactly correct proportions of purest leavening phosphates—with which NO BAKING POWDER is required. Keep the “Pantry Pals” on hand—PLAIN WASH- INGTON FLOUR for all purposes — SELF - RISING WASHINGTON FLOUR for those delicacies you so fre- quently make, and that are more easily made with it. For sale by grbcers and delicatessens in all sizes from GUARANTEED OR 2-1b. sacks up, and e CK MONEY R DED. Send for a ticket for the “trip through the mill” and baking demonstration. For groups of 20 or 25 we will send a bus free of expense. Washington Wilkins-Rogers Milling Co. ™3¢ D. C., THURSDAY, APRIL 16, 1931. Your Baby and Mine BY MYRTLE MEYER ELDRED, Repeatedly I am asked what I would do, what I would say, how I would act when relatives persist in pooh-poohing the young mother's modern methods of caring for her baby and in suggesting that she follow their advice. In every case the answer is the same. A mother has to gather her own knowl- edge of how to care for her baby. She has to work out her own salvation, make her own mistakes, learn by her own experiences. No one except an authority has any right to interfere with what she is doing. Certainly no one has the least excuse for interfering when what she is doing is in accord- ance with our best present-day knowl- edge of how to care for bables. Grand- parents and relatives did what they thought best with their own children. The youn1 mother has that same right and privilege, and with all the new lk;::lwledge that is hers in this year of “I read your column daily and learn a lot,” says Mrs. P. G. S. “We have a darling baby boy of 5, months, who is our only child and an only grandchild. You can imagine I listen to a lot of advice. “There is some one here whose baby of 3 months is being fed cornstarch pudding, mashed potatoes, graham crackers and vegetables. It has been suggested that we do the same. We take our baby to a pediatrist every other month and follow his advice. I am afraid it will cause hard feelings if we do not listen, because they always tells me what they think is best. hope you will state what you think.” Perhaps I am wrong, but I feel that my daily articles on baby care, training and feeding constitute what I think. If I thought for a minute that small babies could with impunity be fed just anything, I would not constantly urge FEATURES, mothers to learn how to feed their bables properly. If there were no art or knowledge necessary to rear a healthy baby, this column would have no need for exist- ence. It takes no intelligence to %t soft food in baby's mouth, provided will take it. Any ignoramus can do that. It does take knowledge and in- telligence and good sense to feed and care for a baby rightly. If such haphazard methods of baby care had resulted in healthy children, we would have followed those methods indefinitely. The change in methods and interest in proper care and feed- ing sprang from the great need to cut down the terrific death rate of bables, appalling numbers of whom died the first year of their lives. Now, through our intelligent information about what & baby ne , and how and when to give it to him. a mother rears almost all of the children she bears instead of Spread It Thickly Old Fashioned TRrY Franklin Brown Sugar on bread-and- butter for the kiddies baked ham, gingerbread, candied sweet potatoes parts a delicious Also on cane flavor. D—§ losing half of them during the first five years of their lives. It is bad enough to force unwanted advice on- & Jouns, mother. but it i8 absolutely viclous to insist that she turn from an authority who is feeding her baby well to embrace the haphazard methods of child-rearing which existed before we knew better. Salmon Souffle. Separate one can of salmon into flakes. Season with salt, paprika and lemon juice. Cook half a cupful of soft stale bread crumbs in half a cupful of milk for 10 minutes, then add to the salmon. Then add the yolks of three eggs, beaten until thick and lemon- colored, and cut and fold in the whites, beaten until stiff and dry. Turn into a :utwr!d baking dish and bake until rm. ELT] Im- A Franklin Cane Sugar for every use” Franklin Sugar Refining Company Kraft-Phenix Chenu-etted QUICK TURNS TO DISTINCTIVE MENUS.....BY MARYE DAHNKE s XRAFT N Puentd AN PR Cool . . . smooth . . delicious in sand- wiches and salads © 1931, K-P C Corp, T'll wager there isn’t a thing on your pantry shelf as versatile as cheese! When there’s cheese in the house you're ready for a dozen or so delicious main dishes at a minute’s notice . . . fluffy soufflés . . . smooth, rich rare- bits . . . light fondues. And it works miracles on your stand- too. They’re all delicious . . . for every one of them is made with a fine flavored Kraft-Phenix Cheese.." Swiss Frankfurters Jor hearty ones ‘When you know the family will be rav- enous, try this sandwich for a change. Spread slices of bread with Kraft Ham-N-aise. On each slice place one split Frankfurter and top with a gener- ous slice of Kraft Swiss Cheese (the cheese with the nut-like flavor that is truly Swiss.) Toast under the broiler flame until the cheese melts and the Frankfurters sizzle, Here’s an easy cheese salad Just the kind of thing you positively crave this time of year! To 34 cup of Kraft Pimento Cream Spread add 34 cup of grated carrot and 3 cup of chopped walnuts. Set that away in your ice box to chill. Then when you’re ready for salad, just slice a few tomatoes, and marinate them with Kraft French Dressing. Place in a nest of lettuce, and top them with a spoonful of your ice box mixture. The Kraft Pimento Cream Spread, flaked with its bits of Spanish pimiento, gives the salad a real snap. Try this on your Mulligan Stew Here's a way to give that old odds-and- ends dish real dignity . and real flavor! Follow your regular Irish Stew recipe. For good luck give it a dash of Worcestershire Sauce, and then add }4 pound of Kraft Velveeta, cut in small pieces. That’s the delicious cheese food that melts so beautifully. Its flavor makes the humblest stew a real treat. And Velveeta is rich in milk minerals, and digestible as milk stself! Bacon Pinwheels piping hot from the broiler A really French dish! You'll love Bacon Pinwheels served with salad. Cut a loaf of bread lengthwise into thin slices. ‘Trim off the crusts and spread gener- ously with “Philadelphia’ Brand Cream Cheese. (That’s the pure, delicately fla- vored cheese . . . as smooth as double whipped cream). Roll the slices of bread up like a jelly roll, fasten with toothpicks, and cut them ininch and a half lengths. Around each little pin- wheel wrap a strip of bacon, and toast them under the broiler flame until the h yosees Free—a recipe book We have made a booklet of Kraft Cheese recipes with detachablg leaves to fit your filing cabinet. It’§ yours— free. Write me at The Home Econom- ics Kitchen, Kraft-Phenix Cheese Cor- poration, Dept. N, 400 Rush Street, Chicago, Ill. . - Nut-sweel . . . with the irue Swiss flavor 1t slices, spreads, toasts and mels perfectly A pure, wholesome food for children