Evening Star Newspaper, July 9, 1931, Page 39

WwWoM AN'S PAGE. # Hat Made From Linen or Pique BY MARY MARSHALL. It you need a new hat to go with & Summer dress, why not make it from linen or pique? . In the shops %flu will see hats of this sort, many of them made from water- preofed eyelet embroicered linen in white or pastel tones. Those designed for formal wear are of wide cart-wheel dimensions, while for sports wear me- dium brims are chosen. The simplest ¢ay to make one of these new ‘s is by using a simple brimmed Eat of the right size as a pat- | tern. From this you can cut a paper pattern for the brim. Then cut pie- shaped pieces of Paper to use as patterns for the crown. You may have four, five or six of these sections, all of which are of the same shape and size. Once you have made the pattern, cut the linen and seam the pie-shaped pieces together to make the crown. Then stitch the brim to the crown in a neat flat seam. If you like, you can make your hat of double material; that 1s. make two brim sections. Stitch these pieces together around the edge with right side out and sew the brim to the upper section, turning in the edge of the lower sections and sewing it to THE STAR’S DAILY PATTERN SERVICE Lovely and snappy as one would wish for is today's model of white tub silk with navy blue dots. It’s easy to make. And isn't the bib- like bodice effect smart? It's so new and indivdual. The pointed skirt treatment reduces the hip area. The circular skirt favors a moderate flare. Style No. 3183 is designed for sizes 16, 18 years. 36, 38, 40 and 42 inches bust. Size 36 requires 3'x yards 35 or 39 inch, with 3 yard 35-inch contrast- ing. If you need something a little more dressy it would be darling made of one material as in a chiffon print with plain blending shade rufing for trim. You can make it up in almost any of the new ccttons as batiste prints, | eyelet batiste, gingham and meshes. Linen is very chic and cool. For a pattern of this style, send 15 cents in stamps or coin directly to the Washington Star's New York Fashion Bureau, Fifth avenue and Twenty- ninth street, New York. Our large Summer fashion book of- fers a_wide choice for your Summer wardrobe in darling styles for the children as well as the adults. Price of book 10 cents. cover the seam that joins the crown and the upper section of the brim. Then make a lining of thin material to use to line the crown. If you like, you may use s single thickness of linen or pique without a lining. In this case the edge of the brim should be turned under and stitched. In order to give the hat necessary body it is best to starch it. |To do this dip the hat in cold starch, .‘letl dry slightly, and then press care- fully. Your Baby and Mine BY MYRTLE MEYER ELDRED. ‘Woolens. Ideas and opinions are, like solid rocks, difficult to upset or cast away, and the person who harbors them is the last one who sees the necessity for such eradication. To those generations who visualize an infant in lengths of wool and with a good crop of prickly heat in Summer, it is most upsetting to accept without protest the non- chalant manner in which the modern mother divests her infant of all clothes. Mrs. T. H. is having the usual battle to convince her mother-in-law that | young Tommy does not need a woolen | shirt, woolen bootees and a petticoat | in this July weather. She wrifes, as one can well sumrise, with a feeling of real injury, “Why do I have to keep petticoats on Tommy just because my husband wore them when an infant? Does he need & woolen shirt and bootees during these hot days? I say ‘No’ and my mother- in-law warns me that I will have a sick child on my hands unless I keep him good and warm. The weather seems to be doing that very success- |fully. I think it simply brutal to wrap |him up in woolens—he is just 6 | weeks old—and I wonder what you think, Mrs, Eldred? My mother-in- |law is always quoting you, so I know | she will listen to what you say.” | In your mother-in-law's day infants | wore very nearly the same amount of clothing Summer and Winter. Because |of this she experiences a feeling of fear when she sees a baby's tummy un- | covered. You see, she had it drilled |into her just as some other ideas are | being drilled into you. She should realize how silly it ut some, such as | your mother-in-law, are having their ‘nrst. experience with babies who are being wdressed in the modern way. and | you ‘must allow her time to recover | from her fears. ‘The very, very new baby needs warm | clothes, within limits. A long-sleeved | cotton shirt, diaper, cotton hose and a cotton-flannel petticoat are not at all | out of order. The baby has but lately |arrived from a very warm climate, over 98 degrees, and he loses heat rapidly from his tiny body surface. We take that into account and prevent his being | chilled. At six weeks, however, the |young husky should be comfortably and safely dressed in a knitted cotton band. and diaper, pushing his feet into | space and waving his arms in pugilistic | fashion, otherwise unhampered. Try to convince your mother-in-law that along with our other advances in child care, kecping_baby cool in Summer is one of the first rules to prevent illness. A Sermon for Today BY REV. JOHN R. GUNN. “I have learned, in whatsoever state I am, therewith to be content.”—Phil, iv.11. ‘The contentment Paul had learned was not that indolent sort of content- ment which we mark in those people who are satisfied to remain where birth and circumstances have placed them and who never put forth any effort to improve themselves and their lot in life. As against that sort of content- ment Paul was one of the most discon- tented of men. The sense in which he had learned to be content is indicated in the verse following the text, know how to be abased, and I know how to abound; everywhere in all things I am instruct-1 both to be full and to be hungry, both to abound and to suffer need.” In other words, he had learned to adapt himself to any sort of situation and therewith to be content. Content thankful when he found himself in a comfortable and easy situation, he had trained himself to be equally content and grateful when he found himself in a less fortunate situation. His was the kind of contentment Webster defines as “rest or quietness of mind in one's present condition"—a state of mind to which he had schooled himself to the point where he never became impatient over his temporal ecir- cumstances, but always made the best of them, whatever they were. Blessed is the man who has learned to keep himself in such a state of mind. ‘The man who has learned to do that can be happy anywhere and under any condition. He does not condition his happiness upon his surroundings. He does not depend upon mere temporal pleasures and comforts for his enjoy- ment of life. He does not complain or become despondent if he suffers misfor- tune and is not able to keep up the standard of living to which he has been accustomed. He does not allow his cheerfulness to be destroyed by what he cannot have. He does not begrudge other people the things they have be- | cause he cannot have them. Instead of grumbling about his privations, he accepts them as a challenge. This is a lesson much needed in these | days of depression. Many of us have | been forced to cut down to a more | modest standard of living than we were | accustomed to back in the days of pros- ‘ perity and abundance. Many have been reduced to real hardship. Fortunate are those who, like Paul, know how to be abased, as well as how to abound. These | changes of condition and circumstances will not spoil the lives and happiness of those who have learned the lesson of contentment. «wOASIS on a Hot Afternoon A GLASS of chocolate milk, frosty- cool from the refrigerator! Try it these summer afternoons. Cooling and nourishing. Order your chocolate milk from Chestnut LisTeN To the Na- tional Dairy Radio Program every Tuesday night from 7.30 to 8.00 (E. S. T.) over WRC and associated N. B. C. stations. Chestnut F 4 DIVISION Farms, to be delivered’ daily. Rich chocolate flavoring and fresh, pure milk . . . from “The World’s Model Dairy,” rated 1009 by the District of Columbia Health Department. arms Dairy OF NATIONAL PDAIRY THE EVENING Summertime BY D. C, PEATTIE. Blueberry Muffins. Blueberry muffin season is here, but 'obol'lrlufitmllhlvlwwfll yourself of some tireless country chil- dren to milk the bushes, where they grow in the hottest, chigger-infested stump lands of the hills, of their succu- lent freight; and you also need a first- class, old-fashioned black cook with a feather-light hand at all forms of pastry. And, of course, you need the blucberries—or huckleberries will do. Blueberries, when bought in the mar- ket, are seldom really fresh. To taste ‘bluebciTy muffins at their perfection, the blueberries should be rushed from the bush to the muffin tin. The muf- fins, hot and moist, should be sped |from the oven to the table. Add but- ter, comb-honey and a pitcher of cool milk—that’s Olympian fare. As between blueberries and huckle- berries, opinion is divided by taste. Huckleberries have 10 rather large seeds, and blueberries numerous small ones. No_plant wizard has made a seedless huckleberry or blueberry, though it is highly probable that if these delectable little wild fruits were domesticated, such an advantageous “sport” would appear (and, by the way, much of the “plant wizard’s work” is nothing but sports; the wizardy is there, jbut it's Dame Nature's, not man's). I | have given only a botanical difference between the two sorts. Botanists don't content themselves with vague state- ments, such as that blueberries and huckleberries taste “entirely different.” | Nevertheless they do, and I lean toward blueberries for muffin purposcs and huckleberries for eating fresh and “out of hand.” There is another way of telling the two apart, if you are obliged to do your own berrying. The leaves of the huckle- berry bush are sprinkled beneath with resinous dots, which gives them an oily, gleaming surface, lacking in the blueberries. As a rule, also, but not always, blueberries are smaller and lighter in color—generally a sort of dark smoky violet rather than blue. Huckleberries are usually bigger and almost black, even when overcast with a soft gray-white bloom. Inconspicuous in flower, delightful in | fruit, huckleberries and blueberries are | simply gorgeous in their Autumn color- ation, so that, all in all, there is not & race of wild shrubs in all the country- side that, on so many scores at once, is more delightful, and I for one was proud, when I owned Virginia land, to to huckleberries and blueberries, to red clay and quartz stones, to wild bees and tumbling beetles and chewinks and phoebes. = . Peas in Pastry Cups. Select a medium-sized can of mealy peas. Season with salt and butter and cook in their liquid until well heated. flour and half a teaspoonful of Po dered sugar into two tablespoonfuls add three-fourths cupful of milk and or brought to a boil. Remove from the fire, add a beaten egg. beat thoroughly, return to the fire and stir constantly for about three minutes. Add the the sauce, reserving the rest of the shake the pan instead. Fiil hot pastry cups with creamed peas, garnish with cream sauce, top each serving with one teaspoonful of whipped cream and sprinkle very lightly with nutmeg. = 4 ‘Watermelon Punch. With a large spoon scoop out the center meat from a medium-sized water- melon. Put into a colander, mash with & potato masher, working round and round, and reserve the liquid. Strain the liquid, add about one cupful of powered sugar and one teaspoonful of grated lemon peel. stir until dissolved, then chill thoroughly. Serve in glasses half filled with cracked ice. To Remove Splinter. ‘When a splinter has become embedded under the skin, it is not always easy to get it out by means of a fine needle. il a jar or bottle almost to the top with hot water. over the mouth of the jar or bottle and keep it in that position for a min- ute or two. The hot steam will draw the splinter up from the flesh so that | it can be easily removed. PR TR i This “ACCEPTED"” Seal denotes that SELF- RISING WASHINGTON FLOUR (and adver- tisements for it) are acceptable to the Com- mittee on Foods of the American Medical As- have a little patch devoted to the wild— | Stir one and one-half tablespoonfuls of | of | heated butter until well blended, then | stir constantly until the sauce is thick | drained hot peas to three-fourths of | sauce for garnishing. Do not stir, but| Press the affected part | STAR, WASHINGTON, D C., THURSDAY, MODES - E==—==0F THE MOMENT PARIS a summer frock of whit figul with. o jagged. hembine. @ short blue ik jacket is worn., matihs In Love With the Boss. “Miss Farlow,” said the boss, “I'm| going to run up in.my car this after-| noon to see the new branch office be- |fore it's all installed. Wouldn't you like to go along and help us lay out the clerical quarters?” Her breath caught and she| looked up at him like a frightened dove, startled. Now what's the matter with the girl.” he thought to himself. “Does she think I'm go- ing to try to lead her astray of something?” Aloud, he said “Well, now, come to think of of it, have to stop for Mullaly on the way. I tell you what, you'd better | take a taxi and go up late this after- noo.. and tell me about it in the | morning. ~ Youll find Jacobs there to point things out to you.” To himself, he went out, he thought: “Just had | idea she'd be a little company and d like to talk to her. Such a bore to go up to that new office. But women are always thinking about love. | When they're not trying to attract it | | they're resisting it.” He was slightly | irritated. | Meantime Anna Farlow was think- llnz also and her cheeks flushed with | |shame. “I've made a fool of myself | | was perfectly innocent and I | thought he . . . Oh, I do hope he| didn't guess what I was thinking. I/ wonder why I'm so suspicious of every little thing She put her hat on | miserably and went out to lunch. One of her friends called for her lin the evening as she was about to| leave for home. As they went down the | elevator, the girl said: “Anna, I don't| like that man. I don't trust him.” | “Oh, no,” protested Anna, “and any- il THRE i PR Helen Woodward. A i sociation. There is no end to the delicious things you can make so easily with Self-Rising RISING WASHINGTON FLOUR. It’ The Woman Who Makes Good BY HELEN WOODWARD, Who started her career as a frightened typist and who became one of the highest paid business women in America. | gives us a glow of happiness that has| ing the blie Trimmin ing the frock . way what's that to me. to work for. As the two girls walked slowly home, Anna talked of her boss, what he had said, what he had done, what he wore, and how he laughed, and how he joked. The other girl listened with entranced and envious interest, because there was | much that was amusing to tell. And | when Anna went to bed at night, she was excited and happy. She had not.‘ et discovered that speaking of one we love stimulates and excites us and He's lovely no basis except in ourselves. Thus_she slept happily until about 4 in the morning. when she awoke | miserable. Thoughts came to _her| clearly, as they do after sleep. Sud-| denly it burst on her: “I'm always suspicious of him because it's myself I don't trust. I'm falling in love with him—and he's married.” The next day she quit quite abruptly, leaving him thoroughly puzzled and won- dering if perhaps a man secretary might not be better. (Copyright. 1931 Alec the Great wpwien The cook forgot to fill my bowl— I wish I was a cow With grass to eat beneath her feet, Her mealtime’s always now! GRS WL T e AR AT [ il R FLOU There’s none of the bother of mean.lring out and mixing with baking powder when you use SELF- all ready mixed —and with the absolutely pure leavening phosphates which build bone. And, too, SELF-RISING WASH- INGTON FLOUR is made of that wonderful growth of wheat which especially adapts it to kitchen facili- ties. Cleansed in two baths of pure drinking water, and ground the good old reliable water-power way. You don’t have to change your methods with SELF-RISING WASHINGTON FLOUR—it has been MADE FOR YOU. At grocers and delicatessens in all sizes from 2-Ib. sacks up—an every sack GUARANTEED. Wilkins-Rogers Milling Co. Wedistor JULY 9, 1931. _ OUR CHILDREN BY ANGELO PATRL . Giving Him & Treat, . circus had come to town and taken see and Uncle Jack was animals and the clowns, The bareback | ing riders had been had a fine day,” s a real treat. For once in his life he did just what he liked. He ate what he liked, he saw what he liked, he nd as much of everything as Yes, sir; he ha Mother easily upeet. “I let him eat just what he wanted.” “But he doesn't know what he ought to eat, nor how much, He is only a little’ boy and if you allowed him to make himself ill you ought to be ashamed of yourself.” “There you go. The minute a child does what he pleases the lot of you are on his back. As if a little boy couldn’t hold & few sacks of peanuts and some pink lemonade and a few pieces of candy. We ate them, didn’t we.” “Not as much as we wanted, and not everything.” “Well, he didn't eat everything. He | didn't want any hamburgers because | he had just had some hot dogs. But| he liked the popcorn first rate.” That night Bobbie was very sick. | All that went down had to come up | and the process was distressing for Bobbie and everybody else. “You made him sick, you ought to have to nurse him and take care of him until he is himself again. If you had to bring up a child like Bobbie you would be a little careful.” . “There you go. I try to give the child a treat. Give him a good time. That's all.the thanks I get. How did I know that it would hurt him?"” ‘Well, you could guess. It seems that there is in the heart of every onlooker | a strong desire to break the routine of the children. Each aunt and uncle | and close friend feels in his inmost heart that he could bring that child | up without half the fuss end do it bet- ter. That is a mistake, usually. A | child's mother learns what food agrees | with him. Her experience teaches her that a certain routine of food and ex- | ercise and work and ;lly is best_for | this particular child. It is always bet- | ter to accept her scheme than to try | to vary it in the least. That way| trouble lies. (Copyright, 1931.) i = Fish Pie. Roll out some rough puff pastry into | a square. Mix one hard-boiled chopped egg with one beaten raw egg and three- fourths pound of cooked white fish well | seasoned, flavored with parsley and | grated lemon rind and blended with a good white sauce. Place this mixture | in the center of the pastry and fold | over the four corners. From the trim- | mings cut leaves for decoration over the pie and pastry leaves egg and bake in a quick oven for about an hour. e Delicious Beverage. Whip one and one-half cupfuls of | whipping cream until almost stiff, then chip four bananas into the cream and continue beating until very stiff. Add | half a cupful of powered sugar and | three-fourths teaspoonful of orange ex- tract slowly and beat until dissolved. Fill chilled glasses half full of the mix- ture, add some milk, top with two tea- spoonfuls of whipped cream, then add a sprinkling of banana chips. Serve with glass straws and spoons. This drink is good t> serve with strawberry shortcake or iced cakes. FEATURES. BEDTIME STORIES %, Flip Gets a Lesson. Fip the Terrier has as much real courage as any one I know for his size. ‘There isn't & cowardly hair on him. The trouble with Flip is that he some- times has more courage than sense. .| He is reckless. He rushes in without out just what he is rush- £ result is that he some- timés has to pay for it in painful 'l‘. Farmer Brown's Boy had taken Flip out for a walk over toward Prairie-dog Town. Flip was delighted. He raced ahead eager to see what he could find, and so_discovered Di; the Badger before Parmer Brown’s Boy saw him. At once he was wildly excited. He was 80 used to having the people of the Green Meadows and the Green Forest run from him that he expected Digger to run. Now, perhaps had Dig- ger seen him coming, and had he been a little nearer his home, he would have run just to avoid trouble, but it hap- pened that he was quite as surprised at Flip’s sudden appearance as Flip was at his. So he didn't run. He turned and faced Flip to the latter’s great surprise, and greeted him with a hiss and a snarl that had & most ugly sound. At this Flip stopped and began to bark, dancing around Digger and first. findin, into. watching for a chance to dash in and | seize him from behind. But he no such chance. Digger al got ys faced him. What is more, he made short | Tushes at Flip, snarling and showing his teeth. There was no fear in Dig- ger. He was in a bad temper. “Come on and fight,” hissed Digger. “You're afraid to.” Thereat Flip lost his temper. He ‘wasn't afraid and he didn't intend to let this fellow think he was. est-sounding growl. Digger paid no attention to it but rushed at him. Flip met him half way. He would kill this fellow in short order. He would get him by the neck and choke him to death. He did get hold of by the neck, but only by the thick and tough skin, and it didn't seem to bother Digger at all. Over and over they rolled, and by the time Farmer Brown’s Boy arrived quite out of breath they were locked together in a white and gray tumbling mass. Such & growling! Such a snarling! Such a hissing! And there wasn't a thing Farmer Brown's Boy could do about it. He couldn't get hold of r one to separate them. “I'll teach you not to interfere with other folks!” hissed Digger. “I'll give you all the fight you want.” Flip already had all the fight he wanted. What he wanted now was to get away, and he couldn't. Those long, sharp, stout claws of Digger's were ripping him and hurting dread- fully. Digger's sha teeth had slashed him - in several places. Now Digger had hold of him as if he never intended to let go. Flip was doing his best, but he had the discouraging feel- ing that he wasn't even hurting Dig- ger. ‘The latter's tough, loose skin with its coat of long hair gave Flip no | chance to get his- teeth in where they | would hurt. The little dog had met more than his match, and he knew it He yelped with pain as Digger's teeth and claws tore his flesh. Flip had many fights with other dogs, some r than himself, but never had he met such a tough fellow as Digger | the Badger. Pinally Dj r let go in order to get a better hold and Flip was quick to seize the chance to break away. He Jum and ran. Yes, sir, he ran. Hissing and snarling, Digger ran after him for a little way, but only a little way. His legs were too short, and he was too heavy to have any speed. Then he saw Parmer Brown's Boy and with- out hesitating an instant rushed at him. Having not even a stick Farmer Brown's Boy was forced to jump aside rather a | Thornton . Burgess. and run. Digger was victor, Was no gfium thout that. Poor Flip. He was a But it wasn't his ma‘%ficm It was the knowledge that he had been beaten, and beaten fairly by one whom he had expected to kill. It was his There “COME ON AND FIGHT” DIGGER. HISSED “YOU'RE AFRAID TO.” pride that was hurt. But he had learned a lesson. The next time he met a stranger he would find out something about that stranger before attacking him. (Copyright, 1931.) — . What Your Vacation Costs. Be sure you are in possession of all the costs before you calculate the ex- pense of your vacation. Shortsighted- 1o [ ness has caused more than one young stopped barking and growled his ugli- | woman to wire home for money she had not expected to spend. In some cases mistakes are likely to occur if one is in- experienced. SKIN FRESHNESS Here's a hot weather suggestion. Before you powder and rouge, smooth on a tiny bit of Ploug Peroxide (Vanishing) Cream. T] dainty, snow-white cream holds make-up on for hours, keeps your skin looking fresh and cool, and guards against the coarsening ef- fects of sun and wind. Overcome Skin Congestion (dirt- clogged pores) with Plough’s : Cleansing Cream. It removes all " deep-sct impurities and brings spar! g beauty to your skin. Preserve youthful beauty with Plough’s Cold Cream. Rich and nourishing, it erases wrinkles and * keeps your skin young. Each of Plough's Peroxide. Cleansing and Cold Creams 18 economically priced at 23c, 3% and 80e. Plowahs BEAUTY CREAMS Sure to be ITCHEN-FRESH! Fast Service it to grocers FRESH AS NEW-CUT ASPARAGUS That full rich flavor you’ve come to count on in Gelfand Mayon- maise! Now you get mew-made delicacy in every jar of Kraft Mayonnaise. You can count on its smooth, velvety perfection just as before. And it’s sure to be kitchen-fresh! Because Kraft Mayonnaise is made of pure ingredients newly-mixed and newly delivered to grocers. Golden oil, cleat amber vinegar, choice eggs, sweet rare spices are N Cars deliver every week this same ¥ combined in the small batches that real cooks recommend. Then the mayonnaise is rushed to gro- cers by fast Service Cars . . . in all . its new-made freshness. Di THE “m“flofl, 2155 Queen’s Chapel Road N.E.—Phone Al M former!y GE Try Kraft Mayonnaise today. It comes in half pint (full 8 0z.), pint and quart sizes. Remember, your %rocer guarantees its freshness., eplacement, if not satisfactory. Kraft-Phenix Cheese Corporation, Division of National Dairy Prod- ucts Corporation. - ayonnaise LFAND