Evening Star Newspaper, April 23, 1931, Page 47

WOMAN'’S PAGE. Thornton Result of Waiting. the one who doth pei es him harder (o resi —old af 4 Mother Nature. i Who easily gives up seldom gains @nything. It is the one who persists who in the long run wins out. It is by persistance that the at things in life are accomplished. Patience and per- sistence are twin virtues, and fortunate is the one who possesses them. Mrs. Spreckles the Starling felt quite secure in having possession of the home of the Yellow Wings. She felt confi- fent that she could hold it against them, for the only way they could get her out would be to drag her out, and to do this they would have to get a very strong hold on her. This there was small opportunity for them to do. “They’ll hang around for awhile, but in the end they'll give up,” thought she. “They want to get to housekeeping and they know very well that they can build a new home. " So all Speckles and I need to do is to make sure that this house isn’t left unguarded for a moment. “WELL, MY DEAR, WE_SEEM TO| HAVE LOST THAT FINE NEW HOUSE OF OURS.” SAID YELLOW WING MOURNFULLY. We can take turns. I've worked this trick before and I've never known it| to fail.” As for Yellow Wing and Mrs. Yellow ‘Wing, they were discouraged and very much upset. Had it been an old house that they had lost it would have been bad enough, but this wasn't an old house. Tt was a new one that they had worked hard to cut out in that tele- graph pole. It was the best house they ever had had. At least that is what Mss. Yellow Wing said. To be robbed of it in this way was too much. Yes,| #ir, it was too much. So they fmlzht‘ for it until they were tire dout. At last| they gave up for the time being end flew over to the Old Orchard, where their friends hastened to tell them what | & shame it was and to say unpleasant | things about the Starlings. At last they | all went about their own household 1 fairs and the Yellow Wings were alone. | “Well, my dear, we seem to have lost that fine new house of ours,” said Yel- low Wing mournfully. “I suppose that now we have got to do all that hard Mrs, Yellow Wing's eyes snapped. “I don't suppose anything of the kind, said she. “Those robbers have won to- day, but don't forget that always there is & tomorrow. And when tomorrow be- comes today there is still a tomorrow. What we cannot gain by force we can | lxfl-ln by patience and persistence. That | ouse belongs to us and ours it is going | to be. You leave it to me. I made a| mistake by going to_your ald and so lost the house; now I am going to get | it back.” “I hope 80 with all my heart,” replied | Yellow Wing, but he didn’t sound as if | he had much confidence. When_they had rested and eaten the | Yellow Wings flew back to that tele- | aph pole in front of Farmer Brown's ouse. As they came in sight of it they scenes of earlier in the day were re- peated, the Flickers trying to get Mrs. Speckles out of that house and Speckles dashing at the Flickers and making the feathers fly. Again Mr. and Mrs. Yellow Wing were forced to give up and retreat. Yellow Wing was much discouraged, but Mrs. Yellow Wing wasn't. “Of course, we didn’t win,” said she. I didn't expect we would. We'll go back there once more early tomorrow morning and after that when we do not return those rob- sers will think we have given up wholly.” So early the next morning the Flick- >rs were back, The result was the same, and this time when they flew away Mrs, Speckles watched them with triumpl in her eyes. “They won't come back, said she. “Now we can give all our tention to housekeeping.” For three days she saw nothing more of the Yellow Wings, but Speckles re- ported that Yellow Wing was at work on & dead limb of a tree on the edge of the Green Forest. Mrs. Speckles was sure then that she had nothing to fear. Now and then she left the nest un- guarded while she looked for a bite to eat. So it came about that on her re- turn from one of these short trips she found Mrs. Yellow Wing sitting the doorway. (Copyright, 1931.) =l Chocolate Cream Pie. One and one-third cupfuls flour, two teaspoonfuls baking powder, one-eighth teaspoonful salt, one cupful sugar, two eggs, one teaspoonful vanilla, one-half cupful milk and three tablespoonfuls fat, melted. Mix and beat ingredients three minutes. Pour into two-layer cake pans fitted with wax papers. Bake 25 minutes in moderate oven. Cool and add filling. Filling.—One-half cupful sugar, three tablespoonfuls flour, one square choco- late, cut fine; one-half cupful milk, one egg, one teaspoonful vanilla, one tea- spoonful butter and one-eighth tea- spoonful salt. Blend sugar and flour. Add chocolate, milk and egg. Cook slowly and sttr constantly until filling becomes thick and creamy. Add rest of ingredients and beat well. Cool. Use as filling between two baked cake lay- ers. Spread with whipped cream. Cut in wedge-shaped pieces and serve with fork. Crab Cocktail. Serving elght—One cupful crabmeat (flaked apart), one cupful finely chopped celery, one-half teaspoonful salt, one- fourth teaspoonful paprika, three table- spoonfuls chopped sweet pickles and one-half cup stiff mayonnaise. Mix one-half mayonnaise with rest of in- gredients. Chill. Serve in small glass cups which have been lined with let- tuce. Top with rest of mayonnaise. Serve with small forks. JOLLY POLLY A Lesson in English. BY JOSEPH J. FRISCH. DAD SURE WOULD LIKE TO KNOW WHETHER THE BEANS HE PLANTED WILL BE PARSNIPS OR. PUMPKINS. LAST YEAR HIS LETTUCE TURNED OUT TO BE B. M.—"Dad surely (not sure) would THE EVENING SPRINGTIME BY D. C. PEATTIE. One of the most painful moments of the year occurs when some country child accosts me in the street with wild lupine in her fist,” for sale. 8o far I have never bought any, putting temptation sternly behind me. But, though I look for lupine on my coun- try walks and. though the books in- form me glibly that it is plentiful around the District, I have seldom found it, wherever it is that it wastes its sweetness on the desert air. No doubt the wildflower preserva- tionists are right to throw the cloak of their protection over this hunted wild thing. The books say it is fre- quent; _the conservationists say it is . I say only that it s exquisite and T look hungrily after its magical shaps, its inviting texture, its alluring blue-purple color—and keep my money in my purse, and my conscience clear, to face my friends that are made of sterner stuff than I. However, I'll confess that in spots more favored by this meadow sprite than the District I have had my fill of lupine. There are Middle Western landscapes where one can roll in Spring in fields of lupine, and down in Texas one species, called blue bon- nets, has been made the State flower, while in the Rockies lupine is feared as the cause of the loco polsoning of stock Often in day-dreams I live again those moments when I could with a pure heart and juice-stained hands pick of lupine all T wished. I dwell in remembrance on my delight in the intricate form of the blossom itself. For lupine is one of the great pea family that, with the passing of the ages, has successfully spread itself all over the earth, from the Equator to the Arctic Circle. The secret of its eminent success lies, I am sure, in the shape of its flower—the marvelous, two- lipped plan which looks unsymmetrical, but in reality is perfectly symmetrical vertically, just as a man it you cut him down the middle, with two lobes to the brain, a right and left eye. a right and left ear, a right and left lung, and so on. So splendidly adapted is this floral plan for successful breed- ing purposes that almost all the fam- 1lies that have it—the pea, mint, snap- dragon and vervain families, for in- stance—are the stock that shall inherit | the earth. Mint Jelly Salad. Sultqble to serve with fish or meats— One pdckage mint-flavored gelatin mix- ture, two cupfuls boiling water, one-half | cupful chopped celery, three tablespoon- | fuls chopped green peppers, three ta- blespoonfuls chopped sweet pickl: tablespoonfuls chopped pimento: half teaspoonful salt and one-fourth | teaspoonful paprika. Pour water over | gelatin mixture and stir until dissolved. | Cool. Add rest of ingredients and pour | into shallow mold. Chill until stiff. | Cut in squares and serve on lettuce and | surround with creamy dressing. Creamy Dressing.—Two eggs or four yolks, four tablespoonfuls sugar, two ta- blespoonfuls flour, one teaspoonful salt, one-fourth teaspoonful paprika, one- fourth teaspoonful dry mustard, one- | half cupful vinegar, one-half cupful wa- ter, one tablespoonful butter and two | tablespoonfuls cream. Beat eggs and add dry ingredients. Add vinegar and water. ~ Cook in double boiler until | creamy. Add rest of ingredients. Beat well and chill. = pegei Apricot Tapioca. ©One and one-half cupfuls dried apri- cots, three cupfuls water, one-third cupful granulated tapioca, one-half cupful sugar, one teaspoonful vanilla, one-half teaspoonful lemon extract and one-eighth teaspoonful salt. Wash apri- cots. Add water and soak two hours. Cover and cook slowly for 20 minutes. Add tapioca, sugar and salt. Cook 30 minutes in double botler. Stir frequent- ly. Add extracts and chill. STAR, WASHINGTON, D. MODES OF THE MOMENT i/ ‘2chet in orange, yellow fi/ui red. u}mlfifiw:‘:-m over a white crepe de chine sleeveless ‘dress- TR s PARIS, April 13—Cameos seem to| was seen the following day at a cocktail have regained an important place in|party. The wide circular trousers and jewelry. The large, old-fashioned sort | short bolero were in a lovely light green in antique settings are worn not only as | zephyr-weight broadcolth, while the Patou showed them—jeweled brooches | bodice was made of rows of fine black in the center of & wide belt—but also as | Chantilly lace. D.L. M. ornaments at the bottom of the back | decolletage of evening gowns when no necklace, or one of very delicate design, is worn. They are especially effective on the black lace dresses which are 5o | e generally seen b the most fmportant | One and one-half cups sugar, three eggs, Fisiction., | one cup sour milk, one teaspoon cinna- Cartier is making quite a point of | MOD, One teaspoon cloves, one-fourth his triple rings of three shades of gold, | teaspoon salt, one teaspoon vanilla, two all interlocked. They are ridged, and | squares chocolate, melted; two and give the apfearance of a fine coil, and | two-thirds cups flour, one teaspoon soda usually are worn on the little finger. ' and one teaspoon baking powder. Cream The only way to arrange them is to the fat and sugar. Add rest of ingre- drop them on the floor. Recently | dients and beat three minutes. Pour into Patricia Wallace, the daughter of Edgar | two layer-cake pans which have been Wallace, the favorite writer of mystery | fitted with waxed papers. Bake 25 min- stories, was the center of an animated | utes in moderate oven. Cool and frost group. who, as they gathered around to | with white or chocolate frosting, see the dropping of the ring, might| almost have been suspected of craps shooting, so intense was their interest With sour milk—One-half cup fat, Broiled Mushrooms. THURSDAY, APRIL in the novelty. Sunday at Auteull brought out sev- eral of the short white cotton pique boleros Teported at the dressmaking | showings. Definitely tailored and fin- | ished all around with a bias band of the material, they extend just below the | bust line. | Dinner pajamas are beginning to be seen in Paris at a number of private | parties. though few have as yet been | noted in public. A duplicate of one shown in the recent Redfern collection ‘Thirty-two mushrooms (1!, inches wide), five tablespoonfuls butter, one- half teaspoonful salt, one-fourth te: spoonful paprika, one-fourth teaspoon- ful celery sait, eight pieces hot toast, two tablespoonfuls lemon juice and two tablespoonfuls finely chopped parsley. Scrub mushrooms and arrange in shal- low pan. Dot with the butter and broil 12 minutes. Turn to allow even cook- ing and baste with the butter and drip- pings. Arrange on toast and sprinkle with rest of ingredients, Serve at once. 23, 1931 FEATUR A Sermon for Today BY REV. JOHN R. GUNN. ES The Woman Who Makes Good BY HELEN WOODWARD Do Operators Listen In? ‘There s a girl who is very angry She Our Idea of God. “God is love."—1 John, iv:8. ‘What is your idea of God? The ques- tion is the most important of all que: tlons; because one’s idea of God will | determine his character and his attitude | about my articies in this paper. toward the problems and vicissitudes of | Writes to the editor: life. | “Why does not Miss Woodward ex- To the mind of the Apostle John, | press her intelli- God was not a harsh judge to be feared, [ gence, if any, but a God of love to be loved and trust- by writing about ed. In his mind, God stood for all that ‘Women Who Have love stands for—goodness, mercy, kind- | 3 or Are Making ness, justice, charity and all those high | Good' such virtues and graces commonly recognized examples as_companions of love. |5 as & shining in- ‘To each of us, God is precisely what spiration for our we make Him to be, and we become like girls? Goodness what we make him to be. We are hap knows, the average py, kind and forgiving, if our view of | f§ individual requires God feeds these virtues in onr life: In | & no encouragement other words our life is the cutside of | Helen Woodw: to go on the “to- our idea of God. Our thoughts of Him boggan® or criticize do not change His nature, but they have her ‘boss.’ a determining effect upon our nature. “In the article ‘Telephone Operators,’ One’s life is the true language of his she says, ‘Of course, she has the pleas- creed. | ure of listening 1n, etc.’, apparently un- Moreover, besides being the ideals |AWare of any ethical principle involved. around which we build our chatacters, | In the manual published by the United our ideas of God have everything to do | Hotels for their employes appears the with how we face the trials, troubles | following: and sorrows of life. We fear misfor- tune, sickness and suffering, because we | ishable by fine or imprisonment, to vio- have an inadequate conception of God. | late the secrecy of telephone communi- If we had the right view of God, of His | cations’ etc.” love and goodness and care, we would | Where did I say that I approved of nevermore be afrald of these things. |listening in? Perhaps I tried to be Even death, the very thought of which 'humorous. which was a mistake. I have strikes our hearts with terror, we would | worked in offices for some 25 years and come to see as a friend to be welcomed | I have known dozens of Wmerators who instead of an enemy to be dreaded. | listened in. Sometimes the employer Since God is love, He is & God to be | knew about it and shrugged his shoul- trusted, as well as to be loved and | ders because the operator was a good . Yet many of us are afraid to | one in other respects. trust Him. This can only be so, because | I have known many an operator who of an improper view as to who He is kept on doing the work because she and what He is. liked to listen in. There's no use trying serving | “‘The law makes it an offense, pun- | Who started her career as a frightened typist and who became one of the highest paid business women in America. to fool ourselves. We are dealing with | human beings in this world and nof | with abstract situations. | _ If you hadn't signed your letter Jane | I should have thought it came from s | men. Almost any woman knows that girls are bored by “Inspirational arti- cles” They have no faith in such talk. They know that only one side of the | story is told. Girls in offices have | grievances and when they are allowed to | express them they find rellef. Imagine yourself a golf club member who dislikes certain of its rules. You would speak out and just go right on being A member, but feel relieved be- | cause you had spoken. But if you were not allowed to speak out, you would become more and more angry, Just so, girls in offices, if they are al- lowed to express their dissatisfactions | tor if some one can do it for them) | will go on working more cheerfully. | And perhaps the boss will learn some- | thing from what they say. It doesn't help to pretend that girls are perfectly satisfied. They would have to be angels to be that. Girls having problems in connection with their work may write to Miss Woodward. in care of ghis paper. for her personal advice. «Copyright, 1931.) s Rhubarb Jelly. Cut one large bunch of rhubarb into fine pleces without peeling and add » large chopped apple with peel and seeds included. ~Cover with hot water and cook until done. Mash fine and through a jelly bag. To every cup: of juice add one cupful of hot granu- | lated sugar. Boil the juice until it be- | gins to jell, or for about 25 minutes. Kraft-Phenix Ohenusetted. QUICK TURNS TO DISTINCTIVE MENUS..... I know you've discovered for yourself some of the wonderful things about cheese. The many delicious main dishes it makes . . . the novel twists you can give to old stand-bys just by into its healthful qualities . .. its high mineral, protein, and BY MARYE DAHNKE | 5 N vitamin content, for instance? That’s worthy of every home- maker’s most earnest attention. like to know” is the required form. Similarly we say “It surely was” not “It sure was.” In answer to the ques- : ‘ could see Speckles the Starling carry- ing to Mrs. Speckles in the doorway. Those Starlings were losing no time in making a nest. The sight filled both of the Flickers with rage. Il { ‘ \ ¢~ % And of course, for absolute > ==| purity and finest flavor ... a Z iy, E2sh landed with & thump, one on one | case, is equivalent to side of the doorway and one on the|“(You may be) sure and “surely” other side. equals (I will) surely (go).” 1 Then the same disgraceful Praise from afar for Self-rising Green Beans in rich cheese sauce. If you have some little protesters at your house who push their vegetables aside, just try this. Cut a half pound of Kraft Velveeta into small pieces, and melt it in 1 cup of milk. Season, and pour it over 2 quarts of cooked green beans. You're adding extra food value and many healthful elements . . . for Velveeta is rich in calcium, phosphor- us, and other valuable milk minerals that children need so much. And it's digestible as milk itself! But more than that—you’re adding delicious cheese flavor. & Digestible as milk itself} A tip for your May Day breakfast FLOU Here’s an interesting letter from a lady who lives up state in New York— Cheese and eggs on toast! Brown toast [+ on just one side. On the untoasted side |2 place a thick slice of Kraft American Cheese with the wonderful ““cave cured” flavor. Slip under the broiler flame |’ /- until the cheese has melted to a bub- bling golden brown. Top each slice of toast with a fried egg and serve at once. You'll love sts rich “cave cured” flavor “April 18, 1931, -Rogers Milling Company, 2 9, Washington; D: C A sandwich that's almost a salad “Gentlemen: While on a recent vi to Baltimore I had the pleasure of using some of your SELF-RISING WASHINGTON FLOUR and was more than pleased with the results I obtained. I ve been baking for rs for my family, which is quite large, and never had results from any other brand of flour to equal your product. Regardless of what I used it for, every one was enthusiastic over the results. “I do a lot of baking and desire very much to use your flour, as nothing else seems to suit, and therefore would like to know if you will sell it to me direct, in what quantity and how best to ship? Spread buttered slices of bread with Kraft Kay . . . that Cream Cheese Spread with the chop olives and pimientos and relish i On top of the Kay put a slice or two of tomato, cucumber, or a couple of leaves of crisp lettuce. Top the whole thing with an- other slice of bread spread generously with Kay. 2 / = L === o S € == = Better flavor THERE'S something in these crisp, sun- brown flakes that tempts you — thrills you — teases you to taste their goodness. It's PEP —the glorious flavor that only Kellogg's PEP Bran Flakes have. Until you taste it you have no idea how delicious bran flakes can be. Better health And Kellogg's PEP Bran Flakes are rich in healthfulness. Here's what you get in every serving. Whole wheat—for energy and nourishment. Bran— just enough to be mildly laxative. Delight the children with a heaping bowl of Kellogg’s PEP Bran Flakes. Enjoy them for lunch, for late evening suppers. Made by Kellogg in Battle Creek. In the red-and-green package. | g\,_ Cheese Savories 0 go with your salad “I will be very much obliged if you will send me this information at your earliest convenience. Delicious ... in sandwiches and salads I am very truly yours, They’re real appetizers! Dip rounds of white bread in melted butter and sprin- kle with salt, pepper, paprika and a little lemon juice. Soften a package of 4| “Philadeiphia” Brand Cream Cheese 32| With alittle cream. Add chopped guts, « % and spread generously on the rounds of (44| bread. Toast them in the oven just ¢ long enough to melt thisdelicious, deli- cately flavored cheese. Serve on a —| platter garnished with pickles cut in fan shapes. Theyre just about the most tempting little titbits you can concoct! “Mrs. J—— H——" Mrs. H.’s experience will be your experience. Self- rising Washington Flour isn’t “just as good as some other brand”—BUT BETTER THAN ALL OTHER BRANDS. Every baking proves it. Every comparison will convince —and you can buy it at your grocers or delicatessens—in all sizes from 2-pound sacks up. Send for a ticket for the “trip through the Free—a recipe book mill” and baking demonstration. For groups of 20 or 25 we will send a bus free of expense. We have made a booklet of Kraft [\ Cheese recipes with detachable leaves |- ™ to fit your filing cabinet. It's yours— free! Write to me at The Home Eco- nomics Kitchen, Kraft-Phenix Cheese Corporation, Dept. N., 400 Rush Washingt e Street, Chicago, Illinois. D. C. Wilkins-Rogers Milling Co. © 1931, X-P C Corp. BRAN FLAKES