Evening Star Newspaper, February 25, 1932, Page 36

MAGA MILADY B ZINE PAGE. EAUTIFUL BY LOIS LEEDS Types of Feet. ALKING is such a common- place affair that it is for too often overlooked as one | of the secrets of health and beauty. A graceful car- riage and an easy stance are positively essential to poise and certainly make for health. Some little time ago an eminent American chiropodist created a slight gensation by predicting that as a result of wearing high-heeled shoes modern woman was fast evolving a type of foot gimilar to the hoof of a horse. He asserted that just as the human foot in general differs from the foot of years age, before the fancy French shoes were invented, so the modern woman's foot is going through a similar evolu- tion from the normal io the abnormal. It is also said by some authorities that Yace and upbringing can be judged from the feet. So we might say that the preservation of health, youth and beauty in the race and in the individual case depends in a large part on the kind of footwear that is used- It is the task of the younger generation to emancipate women kind from unhygienic footwear. just as they have been saved from the tight, heavy, unhealthful clothing and corsets of yesteryears Tli-fitting shoes put a strain on the s and muscles of the body which s in premature facial wrinkles and external disturbances. a shrill fallen arches other tone in the voice, flat feet and sometimes serious Internal disor- The important point in choosing ghoes is the straight mner line from heel to toe. This prevents bunions and | makes it_easier to walk gracefully with | toes pointed straight ahead and weight | on the outer edge of the feet, level | with ankle. While this sort of shoe is | recommended for young people with natural feet, it is not comfortable for mature women whose foot bones have alreas become deformed by wearing incorrect shoes and walking incorrectly. Special corrective shoes are helpful and comfortable, howev in such cases. The feet support the weight of the whole body and may be compared to the foundation of a building. If the ground- | work is not scientifically adjusted to its | purpose, all the beauty and strength of | the superstructure are threatened Only upon the foundation of strong, shapely feet can milady build a healthful and ‘beautiful body. Three types of feet are recognized the Posture League, as follows: * type of foot may be understood by not- ing the relation of the broadest part | of the foot to the center line of the heel | carried forward.” Inflared—If across | the ball more of the foot surface lies | ders. by e MENU FOR A DAY. BREAKFAST. | Grapefruit Bran with Cream | Pish and Potato Hash | Popovers Coffee LUNCHEON. Shrimp Patties Baking Powder Biscuits Caramel Custard Wafers Tea | DINNER. Cream of Potato Soup Baked Stuffed Haddock, Egg Sauce Mashed Potatoes Carrots and Onions Cabbage Salad, French Dressing HASH. Place one pound of salt fish in dish on second cover of stove. After it soaks a while, change the water again and let it just steam, but not boil. Use about six or seven boiled potatoes. Chop all together and fry in pork fat until brown. Moisten a little with milk. CARAMEL CHESTARD., Scald one large cupful milk and thicken with one large spoon- ful cornstarch. Caramel one cupful brown sugar, stir all to- gether .and beat well. When cool, flavor, Serve with whipped cream snd sprinkle with walnut meats. PUDDING. Sift together one cupful flour, one-half teaspoonful each of cloves, nutmeg and cinpamon and one teaspoonful baking pow- der, then add one beaten egg, one-haif cupful milk, one-half cupful sugar, one-half cupful dried apple, two tablespoonfuls butter. Mix all together and steam one and one-half hours. Serve hot with lemon sauce. Lemon sauce—One tablespoon- ful butter, one, tablespoonful flour, one-half cupful sugar, one | inside of the line than outside, it is an outflared foot. Straight—If, at the ball of the foot more of the surface lies outside of the line than inside, it is an outflared foot. Straight—If.at the ball of the foot, the surface lies equally on ‘Pl(her side of the lines it is a straight 00t The way to determine what type of foot you have is to place vour foot on a piece of paper and trace carefully around it. Draw a Iine lengthwise through center of the heel to the toes Straight i Inflared Outflaved Lo Draw another line at rignt angles to this right across the widest part of your foot. The diagrma thus made will tell you whether your foot is inflared, out- flared or straight. Then when you buy a pair of shoes notice the shape of the sole. If you have an inflared foot do not choose an outflared or straight shoe; select one that confoms to your NANCY PAGE Not Hard to Make Smooth White Sauce. BY FLORE: LA GANKE. Lois was expecting guests for lunch- eon. She was serving eggs a la king on toasted scones, escalloped tomatoes, assorted relishes, baked apples with a stuing of buttered crumbs, orange peel, a suspicion of cinnamon and honey. The apples were washed, cored and then stuffing was put in the cavity. ‘They were baked in individual plates under glass bells and served hot. The eggs for the main dish had been hard cooked, peeled and cut into slices. Sauted mushroom caps, slivers of green peppers, red peppers and canned peas were added to the rich white sauce. A trace of lemon juice was added just before they were served. Practically all the luncheon was pre- | pared and in double boiler or in oven | before guests arrived, so there was no last-minute flurry. Lois had learned three different ways of making cream sauce or white sauce. The first called for the double boiler throughout. The milk was heated in the upper part. butter in the proportion of one to four tablespoonfuls per cup of milk was added and then flour in proportion of one to three tablespoon- fuls per cup of milk stirred to a paste with cold milk was added. This mix- ture cooked for 40 minutes. The second method called for butter and flour mixed and browned in frying pan. Milk was then added. This gave a rich flavored but not so digestible a sauce. The third method called for four tablespoonfuls butter melted in frying pan. To_this were added three tablespoon- fuls flour. When mixture bubbled, one- half cup milk was added, the mixture stirred until thickening started, when remaining milk was put in. The sauce Was stirred until boiling. This was smooth, thick and rich. Fruit Salad. Dissolve two tablespoonfuls of gelatin in half a cupful of cold water,-one cup- ful of sugar in half a cupful of hot wa- ter, then add the gelatin to the sugar. Remove from the fire, add the juice of one lemon and one orange and turn into molds. If fruit is wanted, add cupful cold water, juice of one lemon. (Copyright. 1932 four slices of pineapple, two bananas, six marshmallows and six maraschino cherries. ~—” THE EVENING STAR., WASHINGTON. D. C., THURSDAY, \ NATURE’S|| CHILDREN BY LILLIAN COX ATHEY. Illustrations by Mary Foley. THE TOAD. PET toad drives the blues away. There is one trait he has in common with human beings— he loves to have his head scratched! Once he finds your {advances are friendly, he will seck you tagain to be petted. If vou have a | perch step under which he can crawl |in_the daytime, he is t ¢ _happy {When darkness appears he come lout and seek his dinner e bugs flies and all insects and ac- ceptable. He has a delight v of patting his “tummy” with a “y yum" expression after a satisfactory meal These rid the garden of many pests They are harmless in spite of the bad tales told about them. Capt. Warts does not pass his deformity on to us. The warts are glands which secrete K substance that is most objectionable Ito their enemies. A w0ad varies in color to harmonize | with his surroundings. His eves are very pretty, the iris is gold. the pupil lis oval. He is a famous winker; he |pulls his eye down in his head to close it. as he does possess_eye- lids. His nostrils are two dots, his ear |is "a flat oval behind his eyve. His tongue is fastened to the lower jaw at the front edge of his mouth: it s a sticky fluid and insects are held |by it as the lighting-like tongue darts out. His arch enemy is the snake. He TAX! IN DENVER. SCREEN ODDITIES BY CAPT. ROSCOE FAUCETT, USED TO DRIVE A HAS BEAUTIFUL BLONDE HAIR, BUT SHE ALWAYS WEARS A WIG IN WER PICTURES. ROBINSON, THE HUMAN SKELETON IN *FREAKS”, IS 55 YEARS OLD AND WEIGHS 58 POUNDS. THONPSOH ~ is a famous singer, and he looks very puffy about the throat when he giy a conceit ly into the ground and goes to REAL NAM| In Winter he burrows deep- cep _ALICE WHITE 1S ALVA WHITE - % - BARBARA STANWYCK IS RUBY STEVENS . B s (Copyright, 1932, by yndicate, Inc Early in the Spring he In May or June the stream or pool in which :ml-.\ mlvllli';;' Hiny. pear) fin, It a most efficient aid to the and are held toget wimm the tadpole grows his Sl Do tail s absorbed: should he be 50 un- dirt and debris and the A ance el den. A few days later the pill-like | ¥ sopen about s ol the pill-li When about two months old his legs ”RKS‘?C"]’"P elongated ;““' foon the | gopear as buds; finally they- push out wee tadpole swims away from the mass. | Tho feet are long 4 i ehbed e feet ong and have five webbed He is all head, but later a ped | toes The “arms” have “hands” with opening is seen'—a sort of suction tube. Then the small, round mouth has taken its place. Soon gills appear, the blood four fingers that are not webbed. These are used in the water to balance the taddie and the hind legs are fine push- el Th il is used for steering. One when the tadpole feels grown up, he will climb the banks of the stream with his front feet and walk off, toeing in The youngster sheds his skin as he grows. He 1s very shy about it, and ceks seciusion when this experience is in process. It is known that he swal- lows it and that it is a slow affair at best. A toad can live to a ripe old age, and enjoys being made one of the family. (Copyr Currant Jelly Sauce. Brown three tablespoonfuls of butter and cut up one onion and add, then add one tablespoonful of flour, two tablespoonfuls of vinegar, one bay leaf, a sprig of celery, one pint of stock, a pinch of white pepper and salt and sim- mer for 15 minutes. Strain. skim off the fat. add half a cupful of currant jelly and stir over the fire until the jelly is meited. | passes through them and is purified as 1932,) it comes in contact with the air which is mixed in the water. On the left side is a little breathing pore. When the tadpole is older the left arm will push out through this opening. Taddie breathes by opening and closing his mouth. When he is several weeks old his mouth is beginning to take on the shape of the toad'’s and his jaws are horny. Soon the mouth will extend under his eves. When young. the toad’s eyes are on a level with his face, but gradually they become bulgy. The tail is long and flat, surrounded by a 1 A new brassiere for moderns It lifts, rounds and molds. It vanquishes that flat-chested look. It dispels thot sag- ging look. It does not bind or cut, because of its soft, downy lining feature. Sold at all i the better corset departments and shops. $190 1o $950 | Made by The Formfit Company » Chicago » New York ENLARGED PORES — A sign of ACID SKIN’ Usually at 30—but often at 25 or before—ACID SKIN begins to age a woman's face. Don’t wait for its insidious effects to become apparent. Preserve your complexion with Denton’s Facial Magnesia, It penetrates deep into the pores and neutralizes skin acids just as Milk of Magnesia corrects stomach acids. Try a 60c or §1 bottle. Money back if your skin does not re- gainitssilken textureaftera fewweeks, *Nature daily eliminates about 24 02. of acid impur- ities through the pores of the skin. Enlarged pores, [] 8.0.P. 1082 ng tissues, rough texture, sallow complexion are a few of the harmful cffects of skin agids, DENTON'S FACIAL MAGNESIA EWS! Kotex is now available to women everywhere at a price in tune with the times. No question mark hovers over genuine Kotex.Noincessantdoubt as to how it was made, where, under what conditions. ‘Today, for a2 minimum price, you get the unequaled protection that Kotex~and Kotex alone, offers. Madeinair-washed rooms; of tested materials; inspeaed 76 times be- fore it is cut, folded and packed=— all by machine! % § ol o | Kotex provides perfect.comfort— downysoftness; quick, protectiveab- sorbency. Wear it on either sidewith equal safety. Disposable, of course. In every refinement of detail Kotex offers you such comfort— such security, that it will pay you to make quite sure, when buying it wrapped, that you do get Kotex. Nev pay more than 35¢ When you buy Maxwell House, . you get all the flavor. Packed by the Vita-Fresh Process, Maxwell House is Oxygen-proof inside the can as well as out. That means more flavor in every cup from every pound. enuGrom, OOOD TO THE LAST pRrop ) Cranberry Fried Cakes. t ca water Soften a y of lukewarm cupfuls of scalded Add two cupfuls and flour. in half a cupful nd add d cooled milk half of bread Beat thoroughly and set aside to “two covered for an hour and a half Then add one teaspoonful of salt three-fourths cupful of butter, half a cupful of sugar, three eggs and enough flour to make a dough. Knead and set aside until light. Shape the dough into balls, flatten the balls and put two teaspoonfuls of cranberry sauce in the center of each. Bring up the edge and pinch together, forming a ball again. Lay on a floured board, smooth side up. and let rise until dou- ble in size. then fry in hot fat. Drain, and dust with sugar mixed with cin- namon. Potatoes-Green Pepper. Boil six medium sized white potatoes until tender. Cool, pare and cut into cubes. Remove the seeds from one green pepper. Parboil for five minutes and chop fine. Place the potato cubes with the pepper in a double boiler. Add one cupful of thin cream or rich milk and half a teaspoonful of salt. Let cook for 15 minutes. Put into a well buttered baking dish. Sprinkle with grated cheese and bake for 10 minutes in a hot oven | with & <oup spcon Your Home and You BY BETSY CALLISTER. chowder we usually think of ciam chowder. Yet there | are other kinds of chowder. Fish, chowder, corn chowder, tomato chowder, vegetable chowder. A chowder is a soup with lots of vegetables in it, sometimes more iike a thin stew than a soup. It is eaten either in place of a soup, however, or as the main course of an informal meai, and it is eaten When we say Careful seasoning and careful cook- | ing are the factors that make chow- ders delicious. They are made of in- expensive foods, but the blending of flavors effected by cooking and sea- scning makes them equal to the most expensive foods. Chowders are specially to be thought of now, for they provide appetizing, nourishing meals at low cost. There are two kinds of chowder—made With milk and without it PFish chowder made with milk is about as nourishing a dish as you could want To make a good fish chowder, cut a pound and a half of cod, haddock or any large fish into small pieces. Re- move the bones and skin. Put it, with two cups of sliced raw potatoes and & cup of diced carrots, over the fire in a quart of water and cook for 15 minutes. In the meantime, fry a quar- ter pound of diced salt pork until crisp, remove from the fat, cook a chepped onion until golden brown in the fat and then add two tablespoon- s of flour and slowly pour in a pint milk, thickening smoothly. Add to o fish and vegetables and the water were cooked in, season with salt f of t t and pepper. simmer for 10 minutes | longer and serve. This chowder may | be poured over big crackers if you wish. Potato Omelet. h three eggs and separate the from the yolks. Add the yolks cupful of mashed white potato until there are no lumps fourth _teaspoonful of pepper. one teaspoonful of salt, and | hree tablespooniuls of cream or milk. H If liked. add a little onion juice and chopped parsley. Beat the egg whites | until stiff and fold them into the po- tato mixture. Put into a well oiled | frying pan and bake in the oven until brown. Then turn and fold onto a hot platter. Serve at once. i . Baked Corned Beef. Season three cupfuls of mashed po- it to one beat tatoes well with salt. pepper, butter and cayenne and a little minced parsley. Beat until light and creamy Add two cupfuls of left-over or canned corned beef and beat again until light Put into a greased baking dish and sprinkle the top with one-fourth cup- ful of grated cheese. Put into a mod- erate oven until the cheese is melted and slightly browned. Serve with baked carrots and whole wheat biscuits. Hard Sauce. Cream together one-fourth cupful of butter and three-fourths cupful of pow- dered sugar and add half a teaspoonful | of vanilla and a little grated nutmeg | to season. The secret of making | creamy hard sauce lies in long beating. Chill before serving. For variety, sub- stitute brown sugar and flavor with the grated rind of an orange. $[:00 4, $2.50 Women’s Specialty Store This cleverly designed, copyrighted brassiere Wits, molds and fits ever so snugly, yet does not bind or cut, be- cause it is lined with soft, downy fabric, theiltl vanquishes that fiot chested look on those who are slim. It relieves that sagging look on those not so slim. Models Jor small, medium, large busts. Whelan’s 1105 [P Street MAXWELL -~ nimen e A PRODUCT OF GENERAL FOODS CORPORATION HOUSE PASTRIES It will be hard for you to resist the tempting fragrance of the pastry treats, luscious cakes of all kinds, delicious fresh made pies—at the bakery stands in-New Center Market. Many have standing orders for their favorite pastries, and the entire family anticipates the de- licious desserts of the day. —Quality and Service— NEW CENTER MARKET 5th St. NW., K to L Street KAYSER®S GLOVES! The latest tlfiing or early spring! “Hand-stitched!”. . . (Paris broadcasting). So here they are—hand-sewn, fore and aft. Trim of line, jaunty of cuff, beautifully tailored. Wash- able! Long-wearing because they’re Kayser’s and because a hand-stitched seam stays put. Thrifty prices. Ask for them by number. | No. 2279. Five-button-length Leatherette* slip-on. Flared cuff: Exceptional value . $1.00 No. 2296. Smart six-button-length “Leather- ette” gauntlet. Six-inch flared cuff. ... $1.50 No. 3800. Flaunted by the lady above. Six- button-length ““Leatherette” gauntlet. Six-inch flare. Snug-fitting wrist. Attractive hand-stitched L R SO $1.95 AT ALL THE BETTER SHOPS ¢ . Kavser — RADEMARK REG. Experienced Advertisers Prefer The Star