Evening Star Newspaper, September 7, 1931, Page 27

WOMA N’S PAGE.’ Labor Day Home Adjustments BY LYDIA LE BARON WALKER. PARENTS HAVE TO EXERCISE PATIENCE WITH LITTLE FOLK DURING THIS PERIOD OF Labor day! A day that is welcome because 1t means a holiday. And also & day that is not so welcomed because it puts an end to so many holidays. It-means the end also of the influx of business at Summer hotels and_ resorts and all trade that is of the Summer season. It is welcome, on the other hand, by all the city stores and by the tradespeople in places where Summer signifies a reduced population, and its terminus a renewal of trade. It has a definite influence in homes because public schools are scheduled in most cities to start the day following. Puplls must return to studies, or be hampered with lost class work. This in the present regime of school sched- ules with its set dailv tasks, is some- thing to cope with, for the child who Gnisses even a few days at the start. YOUR TABL BY EMIL READJUSTMENT. | So households begin a Fall routine with the passing of Labor day. The majority of children like to at- tend school. They enjoy the contact with so many other children, the play periods at recess and the rollicking | games after hours with these little associates. But there is a restraint, also, which is irksome, and an indoor atmosphere that is not a welcome change after the long and happy out- | of-door life that the long vacation pe- riod permits. | Farents have to exercise patience with little folk, who will be irritable when playtime must cease because the | daylight shuts down, or because of | studies which must be learned for the coming dav. The whole regime is to- | tally 2t variance with that of the past months. It takes time to adjust it, (Copyright, 1931.) E MANNERS LY PO (Mrs. Price Post) Author of “The Personality of @ House” and “Etiquette.” HAVING considered correct menus for the informal seated dinner, our next objective is the menu for a buffet meal. Whether it be an ordinary lunch or supper, or whether it be that for a wedding, the buffet menu is as follows: Bouillon or clam broth, creamed oysters | or crabmeat: any varlety of eggs or creamed fish or lobyster Newburg, chicken patties or croquettes or chicken a la King. and any sort of salad, sand- wiches, cakes and coffee, of course. In addition to the hot dishes, there must be chicken salad or vegetable salad and perhaps cold meats. This is | one of the few occasions when pickles may also be put on the table. In any case, have a big plate of hot rolis already buttered. Cake s part of the “trimming of the tablc.” Preserves may %0 on a supper table. but for dinner, if you have ice cream or even if you have pudding or ple, it should be brought in a little later. If ycu have a fruit cup, it should be surrounded by glasses and put on the sideboard. For a very iInformal stand-up dinner there is really no limit to variety of choice . . but that the hot dishes should be easy to serve, easy to eat and easy to keep hot. The meat might be curried chicken, a real goulash, THE STAR’S DAILY PATTERN SERVICE A charming exemple of the resu't of a dress with slimming points, espe- cially thought out for th> mature fg- ure. For instance, the cross-over bodice with its cross-over vestee and the verti- cal side-front closing are most help- ful features to conceal breadth. The skirt is slightly circular and Joins the long-waisted bodice. The re- movable belt may be placed at the most becoming point to earer. It's simple | 8s falling off a log to make it. It's so practical and smart in & sup- ple woolen in new rust-brown coloring, an_advanced idea for Fall. Flat crepe silk, canton crepe, marocain erepe and linen also suitable. | Style No. 3026 may be had in sizes 86, 38, 40, 42, 44, 46 and 48 inches ‘bust. Size 36 requires 3% yards of | 39-inch material with 3, yard of 35-| inch contrasting. Plain navy blue crepe silk with white vest and & tweed wosl jersey in mono- | tone blue mixture are stunning in this mod:l i Tor 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 | offers a wide choice for your Sum- mer wardrobe in darling styles for the children as well as the adults. Be sure to fill in the size of the pat- tern. Send stamps or coin (coin pre- | mels. | upon his work. | order and productiveness. turkey or chicken and mushrooms, cro- quettes and even an Irish stew, cooked long enough to be eaten without a knife. In addition, there must be a substan- tlal dish, such as scalloped potatoes or baked macaroni, or both. Except in hot weather, most people like a hot soup, such as oyster or tomato bisque, which is easily kept hot in a big tureen and ladled into cups, but in hot weath- | er ice-cold tomato bouillon is most popular. The following is a typical menu for a stand-up wedding breakfast: Tomato houillon, lobster a la Newburg or chicken 3 la King, or else scrambled eggs with tiny sausages; chicken croquettes with vegetables or celery or tomato salad. Several varieties of thin “party” sand- | wiches filled with pate de fofe gras. or lettuce and tomato, or pimiento and cheese. or ham paste or grated egg. Two dishes at least of plain bread and butter. er rolls are often split and buttered or spread with meat paste as an alternative to the sandwiches made with sliced bread. Ice cream at a wedding is usually in individual molds, but it may equally well be in a block, so that people cut as large or as small & helping as they choose. Cakes have no restrictions as to varleties. Candies usually include plain peppermints, chocolate-covered Dpeppermints, mixed chocolates and cara- (Peppermints should not be called “mints."”) The menu for & formal tea or s bridge party includes a fruit cup, sand- wiches, small cakes, tea or coffee end chocolate. A wedding collation at a between-meal hour is exactly the same with the addition of wedding cake. As I sald a few weeks ago, the re- freshments st the simplest wedding peed include no more than orangeade or other fruit punch and wedding cake. A Sermon for Today BY REV. JOHN R. GUNN, The Approved Workman. “Study ta show thyself approved unto God, a workman that needeth not to be ashamed, rightly dividing the word of truth,”—2 Tim, #i:15. Several things must be true of one, if he is to be & workman approved unto God and having no need to be ashamed. First, he must be industrious. Work is of divine appointment. and to receive <ivine approval we must be faithful to our appointed task. ‘“Whatsoever thy hand findeth to do, do it with thy might.” Second, he must be efficlent. He must know how to use his tools effec- tively and efficiently. If his work be that of religious teaching, he must | study to the end of “rightly dividing | the word of truth.” Whatever his task, he must study to show himself approved. to acquire that efficiency that will not bring shame upon himself, nor Those wro do their work well, whether engaged in material or spiritual tasks, have God's approval, and will never need to be ashamed. Third, he must do honest work. The | man who slights his work, will have neither God's nor the world’s approval. Jesus worked as a carpenter. We may be sure. He never made a shoddy table or plow, that He never made a yoke that would gall the neck of an ox. If all workmen would follow His example in this respect, it' would elevate and dignify every trade. No work ever des grades any man, unless he first de- grades it. It is not work, but bad work- manship, that is disgraceful. The man who makes an honest plow or yoke is as honorable as the man who makes a poem or sermon, and he stands just as highly epproved in tre sight of God However humble a man’s trade, let him do conscientious work, and he will be a workman approved, having nothing to feel ashamed of. Fourth, he must do helpful work. In | the text,’ Paul s speaking of religious work. But, In a broad’sense, all work that adds anything to the well-being and comfort of mankind is religious work. A true man will not put his bands to any task or trade that works mishchief and harm in society. It is a significant fact that the carpenter's trade, in which Jesus engaged, was the symbol of the constructive and pro- ductive. We could not think of Him engaged in any other kind of work. We honor Him as a carpenter, because the things He made tended to stability, He was a maker of all such utensils as were use- ful in the house and in the fleld. One must do work approved as honorable and useful to be the approved work- men. Fried Cucumbers. Pare four medium-sized cucumbers end cut shem lengthwise into thin slices. Beat one egg slightly, add one cupful of milk, half a teaspoonful of salt, then pour this liquid into one cup- ful of flour and stir until smooth. Dip the slices of cucumber this batter and brown them on sides in hot fat. Drain on paper and serve hoty 7 What It May Reveal. BY MILDRED MOCKABEE. . ,&\,@,mflm ERE we encounter very distinc- tive and unusual forms of y and p. Their owner is quite likely a colorful. vibrant per- sonality who will not tolerate sameness in things. She would probably excel in painting or art work where the use of brilllant colors could be exploited. Seemingly hers is a nature well fitted to create unique designs for cloth materials. ‘The large I, though often associated with egotism or vanity, is in this in- stance a natural expression of the in- tense self-confidence which the writer possesses. Bhe does not, however, make a show of this self-confidence by offending her friends. Rather, she is probably thought of as a dependable persomr who knows where she is going in life. In her small r's we see & possible tendency to haste. When formed in the manner used we are likely to find ‘| a person who is perhaps a bit over- anxious to get through the work at . This haste, while not a serious fault, often leads to carelessness in doing the uninteresting routine work of the day. j The various types of t which she uses would seem to further confirm the belief that the writer seeks variety and newness. She finds new interesting traits in old things. Her apparcnt boundless energy is demonstrated in the straight horizontal strokes of the ts. Often when such energy is coupled with the self-confi- dence shown, we may expect to find a person capable of exceptional success. Note—Analysis of handwriting is mot an exact science. according fo world in- vestigators, but all_aoree it {s interesting and lots of fun. The Star presents the above feature in that spirit have your writing 2-cént stamp. It votea inTAEs cotumn or ou will receire B Nendiriting anatysis chart ‘which vou Toili“And an inieresting study. NANCY PAGE Winter Woolies Make Summer Suits. BY FIORENCE LA GANKE. Martha scanned the advertisements to see whether she could find a special | sale of bathing suits. Her young daugh- ter had been in bathing nearly pver_vi day and as a consequence the bathing | suit was just about worn out. By next | vear she would be too big for a suit purchased this vear. If by any chance | there was a special sale she might get | a cheap one just to tide over. While {she was looking at the paper a neigh- bor came in. Martha told her story. “I know just what to do. Here" and she ran home to Ret a small bundle— “here is a sult made from a plece of old underwear. It is cut so that it fits tightly on the thighs—just like shorts. | The seams are on the sides. The edges are buttonholéd and the shoulder ties are of wool—not ribbon.” Martha's daughter was wearing one ! of these new suits that afternoon when she went to the pool. It was this same neighbor who | howed Martha how to tie a bow on a, oungster's curls, or near-curls. “You | | know mest b are to large they !stand out too far from the head and | they never stay close to the scalp but |slip down the lock. i I use rother narrow ribbon snd not long a piece. I wind it twice too Gl around the lock and then tie it. | the two windings that do the trick, | that and the fact that the ribbon is It's | fairly narrow. Big butterfly bows used to be the style when I was young, but my daughter is living in another age when small bows have more style. Which is fine, for it's easier on the pocketbook. st S Peas and Potato Pje. Cook one quart of shelled green pens with 10 green onions cut fine and one tablespoonful of butter in enough water to cover until the vegetables are tender. Line a buttered baking dish with | mashed petatoes to taste. Put in the feas and onlons, cover with another layer of potatoes. brush melted butter over the top and heat in a fairly hot oven until nicely browned. My Neighbor Says: Save leftover bread, cut in strips, toast and butter and serve with soups. Sometimes after cooking cer- tain vegetables or fruits alumi- numware will be stained. This is caused by alkali. A good cleanser is a salty bacon rind rubbed thoroughly on the metal. ‘To dry mint for Winter use, cut the mint, tie in small bunches and hang up to your kitchen ceiling to dry. When it is quite dry and crisp rub well between your hands till it is all reduced to & fine powder, then bottle with a good firm cork. It is fine for use when fresh mint dies down and stays good for a long time, Chintz curtains hung on kitchen windows will brighten & dark and gloomy kitchen. (Copyright. 1931.) Domino Largest selling Cane Sugar On the air Saturday Jhis at8.30 ‘Sweeten it with Domino” ni (P WASHINGTON, D. (. MONDAY, SEPTEMBER 7 Tells How to Make Home Attractive. ON! of the things that women are always complaining about is how little interest their husbands take in their homes. “My dear,” one will say, “when I ask John to hang & picture he acts like an early Christian martyr being dragged to the stake, and I positively have to send the children out of the room to keep them from hearing the things he says woen I finally nag him into putting & new washer on a faucet in the bath- room or driving a nall in the kitchen. “Wild horses couldn't drive him to paint a chair for the porch, but he will sit up with a beatific expression on his face and slap barrels of paint on his old boat, and he considers he is having the time of his life when he tinkers on his automobile. If it wasn’t for me, we would be living in a shack and sleeping on the ground. Absolutely, I don't believe men have any home instinct at all. ‘They don’t want to help make a home. Nor stay in it after it is made.’ W}{ENEVER Wwives are gathered together across a bridge table or on the veranda of a country club, your can listen-in af any time to such disser- tations, and I often wonder if it ever occurs to these women that perhaps the Teason that their husbands take so little interest in their homes is because they have such a small part in them. In reality the men have no homes, They live in their wives’ homes, All they do is merely to support them. Tbey are only Jones who pays the freight. It is Mrs. Jones who monopolizes the home, who decides every question concerning it, and poor Jones has no authority in it tha# anybody feels bound to respect. CONS!DER, ‘There is not one home in a thousand where the man of the Bouse has even & room of his, own which he can furnish in aécordance with his own taste and where he can mess around as much as he likes and indulge in his personal fads. The average wife would consider it a sheer waste of space to set apart a room just for her husband's use, THREE hooks in a closet and a couple o; drawers in & chiffonier are about all that most men get for their own individual use in their homes, and at that, they generally find that their wives and daughters have superimposed femi- nine fripperies over their best suit and parked silk stockings on top of their shirts. SO UNIVERSAL is the feeling among women that they have a right to monopolize the entire house that when a wife does concede an easy chair and a reading lamp to her tusband for his own behoof and benefit she boasts of it Joudly, and publicly calls everybody's attention to her unusual and generous gesture. whereat all marvel greatly. And even her husband puffs out his chest that he is a pampered household pet. W!VB also feel that they have an exclusive right to exercise the Lospitality of the home. If you will observe, you will see that in most homes it is the wife's friends and the wife's family who are perpetually billeted in the spare bed room, while the husband’s friends and family make few and short visif You will likewise observe that there are 10 men who have their mothers-in-law living with them to 1 man whose mother resides under his roof. NY wife would think it very mean in him if her husband did not extend a cordial welcome to Aunt Sally and Cousin Sue when she invites them for a Visit, and if he wasn't willing for her pretty young sister to come and stay indefinitely in town with them 50 as to have the benefits of the city. And she expects him to register great joy when mother writes that she is coming for a month or two. UT it is another pair of sleeves when is comes to husband’s relatives, and | there are precious few men who would dare to dump a bunch of their | kinspeople down on their wives. JVIANY & man is even afraid to ask his own mother to come to see him, and the average husband would fall dead with surprise if his wife ever intimated to him that she considered that the fact that he paid for the upkeep of the | home gave him just as much right to have his family stay with them as she | had to hewe hers. AS ‘TO the friends who come to the house, the wife considers it her prerogative | to settle that little matter by herself and thinks that her husband has | nothing to do with it. She spreads the mat with “welcome” on it for those she | likes and slams and bolts the door in the faces of those she doesn't fancy. And she virtually never fancies her husband's old friends. | SO ‘THE man who had looked forward to having his own friends in his own | home, who had dreamed of long talks with Tom by his fireside and to have Bob, who is closér than a brother, drop in at any time for pot-luck, finds out to his amazement that not only they do not come, but that he has no more authority to ask them than he would to invite tFem to the White House, And when he asks himself how come, he doesn't find the answer, It just is. | ()F_COURSE. & woman's home is her castle and all that, and inasmuch as she spends most of her time in it while & man spends very few of his waking hours there. she has & right to the supreme authority in it, but as she is strong she should be merciful and give the poor man who pays the bills & little run for his money, and one tiny spot he can call his own. ERHAPS if men had more rights and privileges in their homes they m!ght“ like staying in them better. DOROTHY DIX. Copright, o BEDTIME STORIE The Twitchtails Move. 1991) By Thornton W. Burgess. “I suppose you are right. Of course, ' you are right, my dear. You always are.” replied Twitchtall, sighing, mourn- | fully. When do we start?” | B | “Now." replied Mrs. Twitchtail very Twitchtail the Ground Squirrel and promptly. “I won't have a minute of Mrs. Twitchtall were completely upset. peace until we are away from here" Yes, sir, they were completely upset. ~ Without another word Mrs. Twitch- Something verv terrible had happened tail led the way out, Twitchtail meekly to their friends and neighbors and as a result there were many silent homes all about. Just what it was they didn't know, but they were very sure that it had something to do with the tempting barley that had been placed around those silent homes. In this they were right. That barley had been poisoned. | You see, there were so many Squirrels and they had done so much damage to crops of all kinds on that ranch that the owners had decided that something must be done apout it. So the poi- soned grain had been put where the Squirrels would be sure to find it and verv many had eaten it without the least hesitation. It was the good for- tune of Twitchtall and Mrs. Twitchtail that the former had been suspicious and refused to touch it or allow Mrs. Twitchtall to touch it. Down in their home under the big rock at the edge of the wheat field they talked over the dreadful thing that had happened. “I don't know just what it means.” sald Twitchtall, ““but I am sure that those two-legged crea- | REL. AND MRS. TWITCHTAIL WERE tures we saw going about put out that| COMPLETELY UPSET. ick. Th = bariey to make s Al sick. The Ques- | /o1 ving. Outstde Tieisat up for & ook | "Move rTeplied Mrs. Twitchtall very around. He even climbed up on the | promptly. | big rock. his 'u\'orl!e 191«_:!‘:0\;:. It was | pr N " ” - | & lovely peaceful scene. His heart came | st domt WAt Kpmmove.” Pro-|Up In his throat at the thought of the We have alwavs said that we had the | dreadful thing that had happened and V) at pertiaps he was seeing e Dse: THiome mivwiiere oM Hiere 800 for - the last: time:'s Thent he' fumibed “It was true, but it isn’t now,” re- | down and scampered after Mrs. Twitch- plied Mrs. Twitchtail. “We have been | tail. Who hagyh'- 50 ltrlmtl{ as x'.um;fl very happy here, but we can never be her head. cre she was going she didn't know. but it was to be som so again, There can be no happiness 4 e v ive where far from there. On this she was where one lives in dread all the time, Whete faf f and I for one will always be filled with Of course, the Twitchtalls couldn't AT B8 O A N A ar “Inat barley | know that this killing of their friends that caused this dreadful thing, and|D8d to be. Iv did however. Otherwise I am sure it was, we have only to re- | the Squirrels would in time have be- fuse to touch barley, hereafter.’ come so destructive that there would - | have been no crops left and the people s T o but “we ' | who owned the ranch and had planted ery true, 3 b - |the crops would have had to leave. to eat and there is no knowing when | € crobs would hate hed to leate that same dreadful sickness will come [Things jike this hapcn Al 0%t the from something else. Besides. most of | Oréat World and cannot be helped. Tt our friends and neighbors are gone now | I+ fo bad. but it s so_ It i and what is life without friends and « 931.) nelghbo's? No, sir. I never could be ! ik AR haopy here again. We must move" T “But where to? inquired Twitchtail Fried Onions. plessly. h"‘glow ‘do I know?” retorted Mrs. | Boil five large white onlons until ten- Twitchtail sharply. “We've got to go |der. Cirefully turn back the leaves and look for a place and if I have anything ‘ sprinkle the onicns with grated cheese. Fasten with plenty cf toothpicks. Then to say about it it is going to be so far | from here that there will be nothing | dip into a batter made with two beaten eggs, half a cupful of milk and flour to to remind us of what has happened, and it will be where those two-legged | thicken and fry in deep fat. Sprinkle generous!y ‘with minced parsley. creatures will never bother us.’ Don’t Wait for Your Roof to Leak It will take you only a little time to check up on your roof. If you find anything suspicious you can nip trouble right in the bud! Prevent Leaks Use Our Roof Paint Apply it with a brush, the same as you would do with ordinary paint. It will make your roof water proof. Get yeur supply before the heavy Fall rains arrive. ElMurply G INCORPORATED 710 12th St. N.W. NAtional 2477 | No_heme can_tru 1t lacking In_secus Twiteh y happy be the Squirrel TWITCHTAIL. THE GROUND SQUIR- 1931. SONNYSAYINGS BY FANNY Y. CORY. No'm, I don't care for no more spinach or bread an’ milk—but I could maybe eat a couple more ears ob corn. (Copyright. 1931.) Mock Possum. Wipe two and one-half pounds of fresh pork shoulder with a damp cloth and rub the surface with salt, pepper, onfon salt and flour. Put in a hot oven and sear, reduce the heat to medium and bake for one and one-half hours Remove from the oven and sprinkle with one-fourth cupful of brown sugar. Place one large can of pineapple dot- ted with whole cloves and six sweet potatoes around the roast, sprinkle with one-fourth cupful of brown sugar and return to the oven to bake until the pineapple is brown, basting fre- quently. FEATURES highest paid business women in to one of America’s If You Like to Eat. Gertrude wants to know if there hl |a chance in the advértising business | for a dietitian—or dietist, as the prosy | | dictionary would have us say. There | is. Large food manufacturers engage “dietists” to experiment with their foods in an effort to constantly prove them, to get up new recipes and | arrange interesting menus. Some man- | ufacturers have large staffs for this | work. Advertising agencies sometimes | | have kitchens right in the office where | a_dietitian or domestic science expert . plans new dishes for clients who pur- | vey foods. And there are dozens of | other kinds of jobs for dietitians. | To be a gcod dietitian you need first to like to eat; second, to like to cook; | | third, to have some education. | | Don't laugh at the words, “like to | eat.” Nobody can possibly spend cara, weeks, years planning menus add test- | ing food unless she likes to eat. About | ta year ago I edited a cook book. I'd | | been in Charleston, 8. C., famous for | good food, where there are many tasty | Tecipes never yet published. I thought it would be simple to edit a book of | them, but T found myself at once in a | mess. It was a job that needed an |expert in domestic sclence. I found one finally in Miss Lettle Gay, who really edited the book. { But there was another curious angle | to it. I could not work on the book at all, except between half past eleven | and half past twelve in the morning; in other words, when I wes hungry. | At all other times writing about food revolted me! my reaction was reflected in my work. So you see why I think that you must like to eat in order to be a good dietitian. | And most surely you must like to | cook. If you ltke both those things and you have a high school education, | or what amounts to a high achool edu- The Woman Who Makes Good BY HELEN WOODWARD. ¢ Who started her career as a frightened typist and who became one of the America. She is now marricd s famous authors. vation, you would do well to take the necessary training to become a dieti-*" tlan. There is a wide range of courses offered at unijversities, private schools and hoepitals and, as for jobs, hospi- tals, schoolf, camps, hotels, magazines, large department stores, all hire die- titians. Many competent nurses become die- titians easily and quickly. Almost any good nurse knows something about dietetics but not enough to be recog- nized as a dietitian unless he has special training. I get many letters from older women who want to know what they can learn in order to make a living. Thev have been keeping their own homes alil their lives and have some education “Become a dietitian” is the answer for many of them. Once you become a dietitian. and like t. you can go further and ‘ak: « course in domestic science. Domestic science experts can hold any dietitian’g jubmlnd a number of better ones es. Potato Dumplings. Season two cupfuls of cold mashed potatoes with salt and pepper, add tw3g well beaten eggs and flour enough 30 that the dough can be handled. Makd some balls the size of a walnut and droj them in bofling sajted water and coos for 15 minutes. Serve very hot wit melted butter. i Liver Spread. Chop one pound cf beef liver into,, small pleces and stew until thoroughly - done. Chill and grind fine in a food chopper, then add a dash of paprika, . onion powder, salt and pepper. Mix well and spread cn rye or bran bread,, with lettuce leaf and a slice of sweet pickle. ke PALAIS ROYAL G STREET AT ELEVENTH New Fall Dresses with that High- '16. The dress for the time, five o'clock, evening gowns . . suit the occasion it can look high pr little as $16.50! T features . . Fall dresses for tl Priced Lookl 50 occasion! Day= dinner dresses, . the dress must this year. And iced and cost as “he Palais Royal the leading. types of he occasjon & . . with diagonal lines ... scarf treat- ments . . . new sleeves . . . low- placed” flaress. . . beaded and fur trimmings and touches of Alencon lace: Canton Velvets, Woolens Others at $25. 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