Evening Star Newspaper, November 12, 1931, Page 49

WOMAN’S PAG Fashion’s Choice in Nightgowns BY MARY MARSHALL My, but we are getting Victorian! Peathers on our hats, frills and flounces bn our dresses and now the return to Javor of such things as flannel night- powns and flannel underwear. In- lerestingly enough, it is the younger women who are bringing back this re- Wval of warmer lingerie and the sort they choose is a far cry from the kind that women wore in the days we call Victorian, . ‘The first call for the warm sort of underthings came during the foot ball season when the younger, more sensible girls—and nowadays younger girls are ‘usually more sensible than their older sisters or their mothers when it comes to warm clothes—decided to be com- fortably clad at the games no matter what the weather. They bought wool mesh underthings to make this possible —brief little union suits that look like swim suits, close-fitting shorts pro- vided with an elastic waistband and soft, very brief little undershirts made of wool mesh or fine wool and silk or the new rabbit hair and silk. Flannel or flannelette nightgowns are no novelty. Girls have been wear- ing them for several years without feel- ing the least bit old-fashioned. And that is a very good idea because, sleep- ing with windows wide open and heat turned off as we do nowadays, a nightgown that is warm and com- fortable makes it possible to sleep with & lighter burden of quilts and blankets, And this all goes to prove that fashion swings like a pendulum, and the thing that was considered old-fashioned and undesirable in one decade may brought back into favor in the next. Only fashion, like history, never re- peats iteelf word for word and the new warm lingerie and sleeping pa- different from those that our grand- mothers wore. The diagram for the nightgown has the following measurements: The total length at the center front on & line running through A-DF to X is cut according to the length you wish the gown to measure. It will measure, this line of your diagram, probably 55 inches or more. To get it, drop a tape measure from the highest part of the shoulder, at the neck, to the ground, and see where you want the nightgown to end. When you have determined the length of the pattern make the following: AC—Eighteen inches, AE—Three inches. AD—Seven inches. AF—Eleven inches, FG—Ten inches. CH—Nine inches. XY—Eighteen inches. AM—One inch. Draw a straight line from Y to G for the side seams of the gown. Curve the lower edge of the gown—with O about five inches up from Y. Seam with French seams H-G-O. Cut with DX on ¢ ~ . N e - Lower FPart X “""\f‘ a lengthwise fold and with EC on a crosswise fold. Make the neckline at the back higher than at the front, cut- ting it along the curved line EME. The front neckline is EDE. (Copyright, 1931.) Sausage and Eggs. 8hell four hard-cooked eggs and wipe them dry. Divide one pound of sausage meat into four portions. Fold the meat around the eggs, then dip in one beaten ,raw egg, roll in cracker | crumbs and fry in deep fat until a | golden brown, then drain. Cut the | nests in halves lengthwise and arrange on a platter with sprigs of parsley. Serve hot or cold. Serve with a salad of cooked potatoes, carrots, peas, beets, | and a touch of cucumber and onion on lettuce with mayonnaise. Burned saucepans are sometimes filled with soda and water in order to remove the burned portions, but this | method is liable to make them burn | more easily when they are used again. | ‘The best way is to fill them with salt and water, leaving them until the fol- | lowing day, when the contents should be brought to the bolling point. By this means the burned parts are easily removed and there are no bad after- effects. Rose Geranium in Mold. It you have been keeping house for many years you have no doubt placed a leaf of rose geranium in the bottom of a jelly glass before pouring into it the currant jelly, but have you ever put these leaves in the bottom of a be | mold into which you later poured a | | gelatin dessert? Try it. You will like | the combination, or ‘scatter a few mint leaves in the bottom of a mold before |you pour into it lemon or orange atin The reason THE EVENING STAR, WASHINGTON, WHO REMEMBERS? BY DICK MANSFIELD. Registered U. B. Patent Office. Rhode Island Avenue Croquet Club, at Ninth street and Rhode Island avenue, flourished with such crack players as Bryant, Coleman, When the Holden, Johns, Thorne and Wahly? MENU FOR A DAY. BREAKFAST. Sliced Bananas, Bran with Cream Vegetable Hash Spoon Bread Coffee LUNCHEON, Salmon Timbales, Cream Sauce Green Peas Crisp Rolls Baked Apple with Cream Ginger Snaps Tea DINNER. Cream of Potato Soup Broiled Mackerel French Fried Potatoes Green Beans Lettuce, French Dressing Cabinet Pudding Coftee SPOON BREAD. Pour one cup bolling water over one cup white cornmeal and let stand until cool. Add one cup cold boiled rice, one-half tea- spoon salt, three beaten eggs, one and one-half cups milk and two teaspoons baking powder. Beat thoroughly, pour into & but- tered baking dish and bake in a moderate oven. SALMON TIMBALES. Beat yolks of two eggs and add one and one-half cups of salmon flakes, one cup cream, salt, pep- per, and one teaspoon of lemon Jjuice; then fold them in the beaten white of eggs. Pour into timbales and steam one-half hour. Turn out around a mold of hot buttered potato balls with a sprinkle of-minced parsley over them, and serve with a rich cream of hollandaise sauce. CABINET PUDDING. Butter a baking dish. Have ready one cup chopped citron, raisins and currants. Sprinkle some of this fruit »n bottom of mold, and then puv in slices of rather stale sponge cake. Shake over this some cinnamon, cloves and nutmeg, then more fruit, miore cake, etc., until mold is nearly full. Make custard of one quart of milk, four eggs, pinch of salt, two tablespoons melted but- ter. Pour this over cake without cooking it. Let it stand and soak one hour, then steam one and one-half hours. (Copyright, 1931) S0 many people prefer the famous Dee_rfoot - r Sausage DELICIOUS unvarying flavor, pleas- ing tenderness and ideal cooking quality have made Deerfoot Farm Sausage a favorite wherever it is sold. This unusual goodness is far from being the result of “luck.” It is due Deerfoot Farm linked sausage is sold in pound two pound bags. to unvarying standards in selecting the ingredients and combining them into tasty sausage. Tender, roasting pork such as you buy for your table are the kind used Then, to secure all the flavor, this meat is chopped instead of ground. When finally seasoned with our de- licious blend of spices, sausage is produced and half-pound cartons; sausage patties in half- pound cartons; and sausage meat in one and that has no equal. Serve Deerfoot Farm Sausage reg- cuts of fresh for Deerfoot. ularly. It is delicious at any meal and combines with all varieties of foods. Ask for it at hotels, restauants and on dining-cars. Sold by leading dealers. Always economical to serve. Buy some—"Fresh from the farm in New England.” DEERFOOT FARMS COMPANY, Southborough, Massachusetts Local Distributor: are earning salaries say that the only D, C., THURSDAY, DOROTHY DIX’S.LETTER BOX Is the Widow With Grown Children Wise to Marry Again? JDEAR DOROTHY DIX—TI am & widow of 46 and have raised a family of six children, the youngest of whom is 18. I am now thinking of marrying again. Do you think there is such a thing as second love? - My first marriage was very happy. Do you think I could be happy again with aflother husband? PERPLEXED, Answer—Of course there Is such a thing as second love, and very often it is a far deeper passion than the first love was. Naturally, second love has not all of the thrills and palpitations that first love has, because 85 we grow older we grow soberer and less romantic; we love With our heads as well as our hearts. JU!T because of this, second love is very often a more satisfactory emo= tion than first love was. It is a beautiful friendship founded on congeniality and companionship, and if it has not all of the hectic thrills of boy-and-girl love, it also lacks its torments of jealousy and despair. That is why second marriages are nearly always happy and successful and seldom end in divorce, Whether a widow of 46 should marry again or not depends, of course, upon how much she cares for the man she proposes to take for a hus- band and, most of all, upon how suitable & choice she has made. THE lot of the well-to-do widow with no one to boss her, no man to cater to and freedom to do as she chooses is one that has as few worrles as fall to mortal lot, and she is a very foolish woman who puts her neck the second time under the yoke unless she is so deeply in love with some man that life without him is cinders, ashes and dust, and unless she knows that she is getting a life partner who will be a pleasant and affectionate yokemate, For her to marry, as so many middle-aged widows do, & man who is younger than herself and who has only an eye on her late husband’s insur- ance money, or some man who is a grouchy semi-invalid or some widower with & houseful of children, is to bring certain misery down upon her head. And why so many women precipitate this catastrophe upon themselves is past understanding. 'HE curse of the middle-aged woman is loneliness. When her children are little they are company for her and she is so absorbed in them that they fill her life and she has little need of other society, but as soon as they are grown the young birds leave the nest. No matter how much boys and girls love mother, they don't want to spend their evenings enter- taining her. They want to be out with boys and girls of their own age dancing and skylarking and having a good time. When the children get married it is worse. They go and set up homes of their own. They are occupled with their own affairs. They are absorbed in their families and while, if they are dutiful children, they may take pity on mother’s loneliness and ask her to live with them. still they won't want her. They are happier and better off without her and she knows it 'THE woman of 46 has the prospect of many years of life before her. She is strong and well and full of interest in everything and far from ready to retire to the chimney corner and become a parasite on her chil- dren. 8o I think she is always wise when she sticks to her own home, her own friends, her own occupation and makes her life as independent of her children as she can. That is happiest for her and for them, too. 1f she has found a man whom she likes as a fireside companion, she 1s most wise to annex him also DOROTHY DIX. (Copyright, 1931.) Straight Talks to Women About Money BY MARY ELIZABETH ALLEN, paying for it, when an emergency arises that cuts into the regular earnings. After all, it seems to resolve itself into finding an incentive toward saving Going Into Debt to Save. Often we hear young women who NOVEMBER way they can save is to go into debt ‘Then they are able to set to work cheerfully to remove the indebtedness It is the substance of advice fre- quently given by older people to the young man, “Buy & farm and pay it out.” In these instances debt is sup- posed in some miraculous sort of way to have a sobering, steadying effect. Just as often as not. however, the re- | sult of going heavily into debt may be a crushing, demoralizing defeat One cannot help but think wi will happen to the hopeful young per- sons carrying the unjustified debt, if they should suddenly be forced to stop earning, or if other unforeseen needs required their surplus. Many a youth coming out of col- lege, weighted down with debts, has had the fine edge taken off the first promising years of his career by the uneven struggle of trying to go forward while carrying a burden too heavy for young shoulders. Young women who go into debt to purchase fur coats or other extrava- gant finery frequently have to undergo the humiliation of surrendering a de- sired object. as well as losing the savings that have gone into partly “I am calling the girls up and arranging for a crowd to attend the Food Show being held torium, and the whole bies, too, have agreed to go. “Among other things to sce the head of the nomics Department of the Washing- ton Flour Mill give her demonstra- tions of baking with Self-rising Flour. that is strong enough to induce the necessary personal sacrifice. As & matter of character, one who has tenacity of purpose enough to con- tinue the small and regular payments until the indebtedness is removed, ought to have fortitude enough to save at least the major part of the money necessary, before the purchase is made. "This is also a matter of safety. There are certain incentives to saving which take the form more near- ly of investments. Among these are insurance, building and loan shares, paying out a home “like rent,” and so forth. ' But even in making use of these one should always be careful not to overextend one’s self, reserving a mar- gin of safety in case of sudden mis- fortune or emergency. In contracting any debt we must always consider ability as well as willingness to pay. Good intentions never " helped greatly to remove any indebtedness. ~And, above all, we should make sure that we are actually | seeking an incenti: to save, and not | just an excuse for indulging ourselves in making some extravagant outlay, | which we "know that we cannot—and hould not—afford in the Audi- bunch, hub- 12, Y93I, NANCY PAGE Modernizing Home Need Not Be Expensive. BY FLORE! ‘The Blair family was looking for & house. Mr. Blair’s business had brought him to this community which was new to him. Not knowing much about the desirable parts of town, he decided to rent a house for a year and then after he was acquainted ‘and knew his way around he could buy the kind of home he wanted. They found a home which was well built, but gquite cheap. The reason for the reduction in rent was not far to find—modern conveniences were miss- ing. Mr. Blair decided to rectify some of these lacks. i First he installed an out-of-door gar- bage receptacle. He did not care to go to the expense of putting in an in- cinerator. But Mrs. Blair insisted she did not want to struggle with the gar- bage can which stood out in the open by the back door. This can freezes in the Winter, is pawed over by dogs and is generally a nuisance. He found that he could have a ce- ment well made. Into this opening he set the garbage can. There was a heavy cover attached to the outside casing This had a foot lever which raised it. It fell down of its own weight and kept the garbage receptacle tightly closed. Then in the kitchen he had a metal- backed tile installed on the walls. It comes in baked-on enamel of various colors. The metal backing is attached to an old wall with a special cement which does not dry out, but remains flexible enough to give with the settling of a house. This tile bends around chimney pieces or room corners with- out cracking. It is easily cleaned and the Blairs, at least, found it most satisfactory, " My Neighbor Says: Left-over boiled rice can be seasoned, rolled in egg and crumbs, shaped into cakes, and, when browned in a little fat, these make a tasty food to serve as a potato substitute. Perfume stains may be re- moved from linen bureau scarfs by the application of peroxide of hydrogen. ‘To prevent the contents of a casserole baking too quickly, put a piece of oiled paper under the cover before putting the casserole into the oven. Boiled frosting will not erack when put on a cake, if a few drops of vinegar are added to it when putting in the flavoring. (Copyright, 1931.) make a biscuit fit to eat until I got acquainted with Self-rising Wash- ington Flour, “There is something distinctly dif- ferent in it. It gives a most delicious we are going Home Eco- the precious flavor to whatever you bake. Just a natural, nutty taste that will wake up the most dull appetite. And then, you know, the time and bother of mixing with baking powder is saved. It has the proper leavening phos- phates already in it, “Frankly, I don’t see where there’s need to learn much, f baking all so simple. B how it is—there are questions we'd like to ask, and this wi good opportunity to ask “I guess I have mad set down in the new Flour Cook Book—and I haven’t had one single failure. You know it must be easy if I can make good one hun- dred per cent—poor me, or it makes “I have ut you know ill give us a them. noticed another thing about Washington Flour—both the plain and self-rising—it fits right into kitchen facilities. can’t expect that of flour that tries to Of course, you meet the requirements of the big bake e everything ‘Washington , every time. who couldn’t shops and the family kitchen, too. Give me Washington Flour for mine “Look for a group of happy house- wives around the Washington Flour booth at the Food Show.” Self-rising Washington Flour i; for sale ed” seal I - Ris by grocers and delicatessens in all sizes from 2.lb. sacks up—with every sack GUARANTEED. FEATUR ES. PERSONAL HEALTH SERVICE BY WILLIAM BRADY, M. D. Machinists’ Hands, People who work in machine shops and factories suffer from the injurious effects on the skin of such substances as oil, grease, varnish, lacquer and va- rious solvents. It is difficult or impos- sible for many of these workers to wear rubber or other gloves while &t work. In one large electric manufacturing plant a skin cream composed as fol- lows has given much satisfaction as a | protective for the hands and arms of | workers: Gum arabic, four pounds: soap chips (laundry soap), 19 pounds; water, 74 pounds; hydrous wool fat, two pounds; acid red (small amount to color); oll of lemongrass, four ounces. The gum arabic makes the cream | slightly adhesive. Common laundry soap | is inexpensive. The oil of lemongrass | is added to give the cream a Dlmlnll odor. To make the cream heat some of the water and stir in the gum arabic little by little till a clear mucilage is obtained. Dissolve the soap chips in some more water. Finally mix the two, | and after they have cooled a bit, work | in the wool fat and add the color and scent. The workman scrubs his hands and arms, rinses and dries them perfectly and then rubs into the skin a little of the cream, wipes off the excess, and goes to work. - Another skin protective which has been used with satisfaction by printers is a mixture of lanolin (wool fat) and | olive oil, equal parts, used in a similar way. Printers will find sawdust mois- tened with liquid soap less irritating than most hand cleansers for removal of ink. Such workers who already have skin lesions will find the following protec- | tive dressing valuable, when a lay-off is out of the question: Zinc ore (calamine and a silicate of zinc) pulverized and passed through a 100-mesh sieve, three parts; gelatin, four parts; glycerin, five parts; water, six and one-half parts. This must be mixed up into a smooth paste with the aid of heat. It cools into a solid block. To apply it, melt the block in a double boiler, stir with a paint brush, and when it cools somewhat, paint a coat over the affected area of skin, and before it sets tap lightly all over with a bunch of absorbent wool, so as to form a feltwork with the paint. Allow this to dry completely. Some printers find they can remain at work with such a protective dressing on the hands. The dressing may be left on till it becomes loose. Then peel it off and apply a new coat in the same way. For simple chapping or Irritation of | the hands; the old familiar boric- glycerin lotion is soothing. Women whose hands suffer from hot water and irritating soaps or cleansers find that this lotion, regularly used, keeps the skin ‘soft, smooth and white. Some men apply it to the face after shaving. Pre- pare it as follows: Dissolve 80 grains of tragacanth (in | chips or shavings) in a pint of water, | COOKS IN 9 M1 efaildr n/ s stirrfng constantly till a clear thin jeliy is obtained, in a vessel over a fire. Add one-half ounce of glycerin and three teaspoonfuls (drams) ef boric acid powder. Apply & few drops to hands or face after washing and before the skin is quite dry, two or three times daily. (Copyright. 1931.) Scallop &lld.i Soak half a pint of seallops in salt water for an hour, then cook them in bolling salt water for 25 minutes, then drain_and cool. When cold sprinkle with vinegar. When ready to serve the salad drain off the vinegar if any re- mains. Arrange half a pint of scallops in a nest of shredded celery, cabbage or lettuce leavcs, cover with mayonnaise and decorate with thin slices of pickled Ppeppers or capers. Pork Savory on Toast. Boil one and one-half pounds of lean, fresh pork until tender. When cool, run it through a food chopper. Mix with half a cupful of chopped nuts, half & cupful of chopped celery and Lalf a cupful of chopped sweet pickle. Add enough mayonnaise to make the mixture of the consistency o spread, and spread on slices of buttered toast. Creamed Turnip. Pare one yellow turnip and cut into one-half-inch cubes. Drop in bolling salted water, cook until tender, then drain. Melt two tablespoonfuls of but- ter in a pan and blend with two table~ spoonfuls of flour. Add one and one- holf cupfuls of milk, one teaspoonful of salt, a little pepper and cook until thick. Add the turnip and stir until thoroughly mixed. Serve at once, Lacquer. Lacquer which has partly worn away can be entirely removed by sponging with pure alcohol. Afterward polish the metal thoroughly and apply a fresh coat of lacquer, which can be pur- chased from a paint store. Largest selling Cane Sugar On the air Monday nights at 9.30 “Sweeten it with Domino” NUTES' BOILING Fresh another Mueller surprise™ - K cookn up better” UELLER'S Elbow ham! A wise mother can widen the variety of Macaroni with creamed household meals immensely, by making frequent use of the Mueller Recipe Book. But, to get the right results, you should use the best elbow macaroni—not just any brand that comes to hand. To get a real, ind ividual taste, use Mueller's —and with it you get an unequalled lightness, the greatest- digestibility and cooks up better. the highest nutrition. It Only the heart of the wheat, the most nutritious part, is used in making i t v~accordmg to processes developed specfally and used only in the Mueller plants. Serve this recipe today! Your grocer has Mueller's Elbow Macaroni, or can get it for you. For Growing Children Elbow Macaroni with Creamed Ham and Vegetables 1 pkg. Mueller's Elbow Macaroni 3 cups spinach, cooked 4 tableapoons butter 4 tablespoons flour 2 cups milk in Spinach Ring 1 teaspoon salt 34 teaspoon paprika 134 cups cooked ham, diced 3% cup cooked carrots, diced 2 tablespoons parsley, chopped Boil elbow macaroni for 9 min. in 3 qts. rapidly boiling water to which tablespoon salt has been added. Drain. Chop spinach, adding pinch of salt ar 34 teaspoon pepper. Press into buttered ring mold. Place mold in pan of hot water and keep hot until serving time. Make white sauce of butter, flour, milke and seasonings. Combine sauce with ham, carrots and parsley. Unmold spinach onto a hot platter on bed of elbow macaroni. Fill center of mold with creamed ham mixture. FREE RECI Contains proven Mueller PE BOOK recipes and hints on table setting, table service and table etiquette. Write today to C. F. Mueller Company, Jersey City, N. J. [AS A CHANGE FROM POTATOES] MACARONI COOKED SPAGHETT! SLBOW MACARONI . SPAGHETT\ 3 ~Just HEAT and EAT EGG NOODLES MUELLERS LARGEST SELLING BRAND IN AMERICA THE CARPEL CORPORATION, 2155 Queens Chapel Rd., Langdon Station, W, A DIVISION OF NATIONAL DAIRY hington, D.C. Wilkins-Rogers Milling Co. Wnlnutn. D.G