Evening Star Newspaper, March 17, 1932, Page 36

MAGAZINE PAGE. Removal of Spots and Stains BY LYDIA LE BARON WALKER. POT and stain removing is a complicated process. Otherwise the expert cleansers would not ply so active a trade. There are chemical and vegetable stains, acid and alkali stains, and even water stains. The marks that are made, whatever their shape, are termed spots IT IS IMPORTANT TO KNOW THE NATURE OF THE STAIN BEFORE TRYING TO REMOVE THE SPOT. when they cover a restricted area. Usually the person on whose garment there is a stain, knows what made it. Frequently cleansers know what has made & stain on the garment by the appearance of the spot. Usually they inquire what was spilled. These ex- perts are very wary of guaranteeing the removal of any spot. They real- ize how stubborn stains are, and how difficult it is to take them out suc- cessfully. It is well for the woman at home to appreciate this situation, and not to expect too much of herself when she tries to take out stains without the study which cleansers have made of the various processes necessary for their work. It may also be said that some ‘women are almost as successful in their treatment of stains as are cautious ex- . But these women do not go at e work i any haphazard way. They, Everyday Psychology BY,DR. JESSE W. SPROWLS. Weather Talk. Perhaps you have wondered why we all begin to talk about the weather, every time we meet a not too well known acquaintance on the street. *It's a nice day,” “It's a hot day,” *Good weather for ducks,” “Looks like we might get a shower,” and 50 on, with seemingly meaningless remarks about the obvious atmospheric conditions. Elbert Hubbard, I believe it was, who pointed out that weather talk was a common human frailty. Something of a mental disease which he called verba- mania. But there is something else to all this weather talk, and its relatives, such as war talk, prohibition talk, political talk and the other talks. We, of course, have no intention of doing anything about these obvious, ab- stract and impossible subjects of con- versation. In fact, we choose just such subjects for the reason we are not likely o be called upon to defend a given po- sition after all the “ifs” and “ands” are taken into consideration. ‘We talk these for the purpose of do- ing something with them. That some- thing is the obvious, useful business of keeping on speaking terms with your social surroundings. The man who re- fuses to talk, even though he has noth- ing to say, is something of a self-con- ceited introvert who derives his greatest E]easull"e of this world by talking to History, and especially early history, too, have made something of a study of stain removers. One of the most important points to observe is the immediate removal of spots. If they are permitted to re- main without any treatment, they | fasten themselves into the very fiber of the weave. To separate the extrane- ous substance from the material is then no trifing matter. Therefore, Work uickly. 9"Be siire of your staining matter. For example, anything having albumin in |1t, such as_eggs, meat juices, blood, | milk, etc., should not have hot water | applications. The heat coagulates the | albumin, and makes removal more, and not less, difficult. Soak in cold water without soap, at first, until the albu- | min is washed out. After that, it may | be necessary to use some other process | to take away whatever other ingredient | the entire spot | remains. Frequently will go away with the albumin. | Quite the reverse of this when a stain is from fresh fruit. Pour- ing boiling water through the spot im- | mediately, will usually take away such stains. Avoid the use of soap. It sets | some fruit stains. Grease stains respond to hot water and soap. The heat melts the oily substance which removal is promoted by the application of soap. Rinse well, for the water is full of the very ingre- |dients you are trying to remove. Clear water rinsing is essential. When goods are water stained, the finish of the material is affected. Sponging the entire textile may be necessary. There are woolen goods which, when bought, should be sponged before making up. The store will see to having this done for a purchaser if so requested. If not sponged the tex- | tiles will show spots when water gets on them. (Copyright, 1932.) MENU FOR A DAY. BREAKFAST. Orange Juice Dry Cereal with Cream Fish Balls, Egg Sauce Orange Marmalade Coffee LUNCHEON. Fish Chowder, Crackers Chocolate Cus}lgrd Cookies ‘ea DINNER. Tomato Soup Broiled Swordfish, Tartare Sauce Baked Stuffed Potatoes Broccoli, Butter Sauce TIceberg Lettuce, French Dressing Peach Shortcake, Coffee FISH BALLS. Boil half pound salt codfish until tender, drain, take out bones and shred finely. Mix with two cups mashed potatoes, beaten egg, one tablespoon milk, salt and pepper to taste. Make into balls, dip in beaten egg and crumbs. Fry in deep fat. Serve with the following sauce: Egg Sauce—One cup white sauce, two chopped hard-boiled eggs, one tablespoon parsley, one teaspoon lemon juice or vinegar. Add ‘eggs, parsley and lemon juice to white sauce after re- moving from fire. CHOCOLATE CUSTARD. One quart of milk, two eggs, two and a half heaping table- spoons of cornstarch, two heaping tablespoons of grated chocolate, six tablespoons sugar. Heat milk in double boiler. When at boil- ing point add eggs well beaten with the cornstarch, then add sugar, little salt, stir constantly till it is about like soft custard. Take from fire, add one tea- spoon vanilla. When cool pour into sherbet glasses, serve with whipped cream. PEACH SHORTCAKE. Mix and sift together two cups flour, four level teaspoons baking powder and one-quarter tea- spoon salt, rub in half-cup but- ter and moisten with one-third cup sweet milk to which one beaten egg has been added. Spread over two buttered pie tins, brush with melted butter, sprin- kle with sugar and bake in a quick oven. When done, cover with sweetened sliced peaches and serve with cream, either plain or whipped. (Copyright, 1932.) ‘SMOOTHS 'ROUGH © © HANDS Use Pacquin’s Hand Cream for just 3 days and see the differ- ence in your hands. It banishes “housemaid’s hands” and makes hands soft, white and youthfully supple. Readily absorbed by the skin. Non-greasy and non-sticky. $1.00 8 jar or 50¢ & tube at all lead- ing department and drug stores. 1s the record of the migration of races and their intermingling with other races Special EASTER PLANTS Order your Easter plants and flowers now and insure early delivery. Freshest and loveli- est lilies, and growing plants of every description. Choicest of cut flowers. Visit the colorful flower stands at New Center Market. Up-to-date florists’ equipment and the most modern refrigerating equipment keep beautiful flowers at the height of their charm and fragrance so that you may have them at their prottiest. NEW CENTER MARKET 5th $¢. NW., K to L Street | is _true THE EVENING WHO REMEMBERS? BY DICK MANSFIELD. Registered U. 8. Patent Office. ' i, WoNDEZ\ 1F THEY RESERVE TW RIGHT TOMAKES THAT SUBFECT T0 CHANGE WITH= OUT NOTICE When a few barber shops in Wash- ington displayed this sort of sign? Liver Loaf. Dip one and one-half pounds of beef liver in cold water, place in boiling | salted water and cook for 10 minutes. | Cool. Put the liver and one medium- | | sized onion througn a meat grinder | Brown one cupful of cracker crum | hot fat, mix well with the liver onion, add one teaspoonful of salt, one | egg, one cupful of hot water and form into a loaf. Bake for 30 minutes, or | until browned. Cover with strips of bacon if desired. i To Dry Herbs. When drying celery, parsley or sage for seasonings, leave all the leaves on and cut the stalks short enough so that they will fit in preserve jars, then place them in the uncovered jars with the leaves down and dry them in the oven. Then adjust the rubbers and covers and store them away. Dried in this way, the herbs are very nice as you can crumble them as you need them, some dishes requiring finer par- ticles than others. JOLLY POLLY A Lesson in English. BY JOS. J. FRISCH. OUR. LOVE OF MOTORING BROVGHT AWS) | _AND | TOGETHER. ALYS SAD, =<—| =THAT SPANISH BOY, BORN WITH SIX ARIS, OUGHT T0 MAKE AN EFFICIENT THOMBER. e B. G.—"Our love of motoring brought Alys and me (not Alys and I) together.” We would not think of saying “It brought I, therefore we should not say “It brought Alys and I together.” So also “A picture of Mother, Dad and me” (not “of Mother, Dad and I"), that is, picture of me with Mother and Dad. | STAR, WASHINGTON, D. DOROTHY DIX’S LETTER BOX rried, two EAR MISS DIX—We are a young couple in our 20s, ma small children, ver h'in love with each other and happy. D financial. v‘ge started on a shoestring and Jim ‘of other good husbands, the with whom a new suit is an frocks. But we both play ncerts and so on. Our problem is financial. has plugged along like the millions kind that wear old ties forever and Y event. I d% all ofdmy work and wear x;arg:\md s and bridge and go to the movies and atten: O oW iy has fekericut policy of $5,000 and with careful managing I can help him buy another insurance policy for $10,000. This would mean that in our early 60s we would be taken care of. Shall we do it of Shl we spend the money on things that we are getting along very weu11 it] m’x g Shall I tie Jim down to the grind of keeping a careful average in Lving fof the sake of this independence later? Will he hate me for PERay-PITONE ANSWER: I am strong for thrift and I advise you to save while you are young 50 you may be happy and comfortable when you are old. wll;e‘z; people are young they do not need much but youth. That just of itsel = enough and those who have it are millionaires if they have nothing else. Nothing that you can buy after you are 50 can give you the thrill that everything gives you at 20. When you have the appetite of youth a ham sandwich is more of a feast than the most costly banquet is after you are dyspeptic and have lost your relish for food. All the beauty shops in the world can't give an old woman the com- plexion of a schoolgirl, nor can all the finery of the Rue de la Paix make her look as pretty as a slim young flapper does in a m off a bacement counter. Nor can any billionaire buy the love and happiness that an impecunious girl and boy give each other. §O. my dear Mrs. Jim, if you and your husband have love and babies and congeniality, you've all the good things that are coming to you right now, and the wise thing to do is to save up for that day when you will have to pay cash over the counter for ali you get. For age comes to us all if we keep on living, and no people in the world are so forlorn and so piteous and so helpless as the old people who are dependent. Of course, you may say, as so many other people do, that you will spend what you make as you go along, and that your children will take care of you In your old age. Believe me, Mrs. Jim, children are broken reeds upon which to lean. For one thing, not many children are finan- cially able to support their parents. They get married and it is about all do to provide for their own families. Also, while your son or ;ht be willing to take care of you, there are their wives and w and daughters-in-law o be burdened with their husbands’ or wives' parents. TOR have parents any right to become parasites on their children if it o avoid it. They have no right to spend all they make on luxuries with the deliberate intention of forcing their children to support them when they are no longer able to work. It isn't honest. Tt isn't fair. Because only too often the children are staggering along under all the load they are able to bear and the addition of moth- er's and father’'s weight to it crushes them. is possible indulgences So my advice, Mrs. Jim, is to take out that extra policy. There is nothing that you will get the same amount of pleasure out of as you will out of the knowledge that you are safeguarding your age, and that when you are old and feeble you will not have to find out how steep are another man’s stairs, as the Spanish proverb puts it, nor how bitter is the bread of C., THURSDAY, MARCH 17, 1932 SONNYSAYINGS BY FANNY Y. CORY. “It serves him right,” they says—an’ “It'll be a lesson to him not to chase cats.” But it seems to me a pitty big lesson fer such a 'ittle dog. (Copyright, 1932.) My Neighbor Says: If too much salt has been add- ed to soup, slice a raw potato and boil it In the soup for a few minutes. The potato will absorb much of the salt. To kill roots and weeds that may spring up in garden paths and walks, as soon as the days grow warmer, mix one pound of rock salt in'a gallon of water and pour over weeds. When boiling preserved eggs, a small hole should be made in the shell with a pin at the large end before placing them in water. ‘This allows the air in the egg to escape when heated and will prevent cracking. Peroxide will remove perfume | northern dependence. DOROTHY DIX. (Copyright, 1032.) stains from linens. A quick method of making Foods Favorable to Beauty BY KATHLEEN MARY QUINLAN. QINCE man has existed he seems to have had a fundamental craving for animal food, and according to his location has been his choice of it. Peoples of the nations consider bear meat as a staple food. The Indians sought sustenance _from the buffalo herds. Camels are eaten in Africa, reindeer in Alaska, horses in Russia all these aside from the usual meats approved by us. If you go into the market places L% . : of Genoa (and I | have seen them in Rome also) you will | find sliced devilfish cooked and ready | to be served to hungry customers. So | in some measure it seems that accessi- | bility determines what meats people choose. There is also another factor which directs our choice of meat, fish or fowl. From the beginning of time, whether forced to stalk his game in | the wilds or whether able to go to the well stocked market and choose several different meats, man has found the problem of preservation an important freezing, drying, smoking or pickling his | meats. French dressing is to put all in- gredients into a small jar, screw the cover tightly and shake until the dressing is thoroughly mixed. (Copyright, 1932.) He has answered it variously by THE HAPPY WAY TO THRIFT ‘SHREDDED TWO BISCUITS WITH MILK MAKE A COMPLETE SATISFYING MEAL A “Uneeda Bakers®™ product UNEEDA BAKERS LEADERS Uneeda Put Something Magic in Tonight’s Menu GRAPE JUICE COCKTAIL BROILED HAM CREAMED POTATOES *LAZY DAISY LOAF HEARTS OF LETTUCE RUSSIAN DRESSING PREMIUM SODA CRACKERS BAKED APPLES OLD FASHION GINGER SNAPS .~ COFFEE *LAZY DAISY LOAF 10 Uneeda Grabam Crackers (large 134 cups boiled carrots, mashed 2 1bsps. butter or bacon fat 1 egs, beaten licht 1 1535, chopped celers, or L 15p. celery salt 1 thsp. pimiento, chopped 1 #sp. mimced omion 34 45p. salt Dash of pepper 3 thsps. cl d parsley Crumble crackers fine: Mix all ingredients together and gu( into a gr loaf pan. ake in a moderate oven (375° F.) about 25 minutes. Turn out and sprinkle with arsley. A fize vegetable loaf. E/ley be served with cream sauce if desired. 6 portions. Preparation, 6 minutes. i k. Expecting guests? SERVE THESE JIFFY HORS D’CEUVRES In one dish (or in several small dishes) arrangea variety of appetizers such as sardines, anchovies, pickled beets, chutney, cream cheese mixes with green pepper and minced onion, mashed baked beans with horseradish, and mush- rooms in oil. Serve them with a plate of Premium Soda Crackers. Each guest will make his own choice of appe- tizers and enjoy crisp, freshly made hors d’ceuvres. U ~ show you how to Famous crackers and cookies come to timely aid of cooks who want to work less, save money, and still serve better meals. ERE theyare. Your old favor- ites to the rescue! Ready to help you serve something new, to put new joy in your three-meals- a-day job...and to (honest-and- truly) save you a lot of hard work and hard-earned money. Tomorrow . . . for breakfast... try this. French toast in five min- utes! That's because you don’t fuss with bread knives and toast- ers. Justdip Uneeda Bakers Zwie- back in milk and beaten egg, fry ... and there you are. This is just a starter. The coupon brings a whole bookful of “Menu Magic” free. You can dress up left-overs, make failure-proof pie crust. .. create dozens of time- and-money-saving dishes. Just let Uneeda Bakers crackers and cook- ies, already perfectly blended and baked, go to work in your kitchen. NATIONAL BISCUIT COMPANY Uneeda Bakers NATIONAL BISCUIT COMPANY 449 West 14th Street, Dept. 2, New York City Certainly, I want to save time, work and money in preparing my family’s meals. NEEDA BAKERS LEADERS o So send a copy of *MENU MAGIC” 10 WOMEN'’S FEATURES. The Woman Who Makes Good BY HELEN WOODWARD. ‘Whose uniquely successful career, both in business and private life, enables her to speak with authority on Making Your Own Clothes. Estelle writes that she must be well- dressed to hold her job. She can't afford not to dress well. And she can't afford to dress well, either. And so she’s caught. Her salary has been cut this year, but she still has her job. “They expect me to look just as nice as I looked last year. I work in a beauti- ful office and I'm part of the fur- nishings. How can I manage?” ‘There are two answers to Estelle’s problem. One is to get one good-looking taiiored and wear it both for work and for pleasure. The other is more satisfying. and more fun. Learn to make at least some of your own clothes for yourself. Now, don’t say that you can't do it. A few years ago you couldn’t have done it, but y you can. This year's styles and fabrics seem to have been designed especially for the girl who does her own sewing. A few years ago seams had to be machine stitched in a certain way. Shoulder lines had to be closely fitted and neat. An {ll-fitting shoulder gseam in other years has screamed outVthat it was homemade. Only expert fitters could master that smooth, tight-fitting and, to my mind, ugly shoulder line and armhole seam. Necklines, too, were cut along certain lines—round, pointed or, as it was then called, bateau. Neat, bound and invariable they were. Those days are gone. Today we have the raglan sleeve, loose fitting, the looser and more flowing the better. They don't have to be cut and carefully fitted and stitched—they can drape them. Helen Woodward. will a hand e ety 4 | comfortably 5 e “,fi problems of the modern woman. | selves on your shoulders any way they choose to, and flow off into space down the length of your arm in carefree grace. They have no chance to show to the world any bungled machine stitch- ing or badly cut line. If they are care- fully hand sewn they'll fall more softly and smartly. Today we have scarfs that will hide | a bad neckline, little biblike demure | ones—straight, tailored military ones, | soft little bits of chiffon which fall over your neckline and then go up and tle pertly under your left ear. And now let's go down to the waist. Many fashionable dresses today are cut so that belts and sashes wind around and make a knot somewhere. It doesn’t matter where—on the side, in the front, in ihe back, wherever the two ends happen to meet. This all does away with the need for a trimly-fitted waist- line. The sash or belt will cover up any bungles and will adjust itself to your waistline in a satisfact way Iif you've | happened to have gained or lost a few pounds over a week end. Do you re- member the close-fitting waitslines of a few years back—say about five—when belts and sahes were completely out, and your dress was fitted to you with a snugness and plainness that told the world in no discreet terms if you'd drunk one glass of water too much? Uneven hemlines are so much the thing nowadays that no one would really know whether the hem were supposed to be that way or whether it was a bad job of turning it under when you made it. So the old hemline bugaboo is gone, too. When hemlines were straight and chort and ugly, you remember, the fitter stced you cn a little platform and meas- ured every quarter inch all the way around. It couldn’t vary at all. This season even severe, tailored clothes are inclined to dip a little in the back. And this dip, to my mind, adds grace to a ‘woman's walk. Smart Girls have in this! RoLLED-ToP BRACELET GLOVE A sensation in Paris! And you can see why when you look at these jaunty new Kayser creations! The rolled-top keeps the glove-top trim, tailored and unwrinkled. Gives it a smart, clean-cut line — before and after washing. Oh my yes, they wash beautifully! They're Leatherettes*, you know. In two styles: No. 2322 (worn proudly by the lady above)—for long- sleeved sweaters, suits and coats. No. 2269 —for the sleeveless cos- tume. In the new colors. And would you be- Heveit—only « . . . oo oic os o0 8100 ® " AT ALL THE B ETTER SHOPS e Karser STRADE MARK REG.