Evening Star Newspaper, March 17, 1932, Page 37

MAGAZINE PAGE. Hats ay Have Ribbon Cocardes BY MARY MARSHALL. hat. R rt new tri-color combinations — ok, white and rose; brown, beige and erange; green, brown and beige —or Make up some new color scheme that Rarmonizes with the costume chosen # wear with the hat. IBBON cocardes for your new|of the new straw cloche shapes of & Make them of red, white | and blue ribbon if you feel the urge to show your patriotism, of make them of any of the s0ft beige shade. The band is black grosgrain ribbon and the ribbons chosen for the cocardes are black. beige and white. To make the trimming as shown in | the sketch you will need enough of the darkest shade to go round the hat, plus six inches of the same shade and | six inches each of two other shades chosen. The exact length of the strips | depends on the shape and size of the hat on which the trimming is to be ced. In any event the ribbons are ply laid together as shown in the ketch at the left, fastened with a firm | Stitch and then folded over ac shown in the second sketch | There is very good reason to believe ige hats will ant this and that as the season straw of all sorts will be 1t is a good plan to h removable sets of trimming so that they may be cha to carry out the color scheme of | ous dresses in the wardrobe. Wil black suit or coat the cocarde might be entirely of black, or of black, white and rose, which is one of the newest and smartest color schemes among French milliners this Spring. (Copyright, 1932) - e Cranberry Muffins. Beat one egg slightly and add three- fourths cupful of milk. To this mix- ture add two cupfuls of sifted flour sifted again with four teaspoonfuls of :ing powder. one-fourth cupful of sugar and half & teaspoonful of salt Roll one cupful of cranberries in two more tablespoonfuls of sugar and fold into the batter with four tablespoonfuls of melted butter or other fat. Do not stir the mixture any more than is necessary, Pour into greased muffin pans and bake in a moderately hot oven for about 30 minutes, or until brown The hat shown in the sketch is one Serve hot A WASHINGTON DAYBOOK BY HERBERT PLUMMER. T is not & matter of record that any committee of the House or Senate nas ever come on the floor of Congress sponsoring & bill having behind them & motto— But “Mistah Ch'lie” Crisp of Georgia and__his . brethren on the Ways and Means Committee brought their bil- lion-dollar tax bill to the floor of the Homse with an at- | titude that might well be expressed in e fash! “We aim please.” Not so long ago a veteran Demo- crat in the House took it upon him- of the committee to explain the terms of the bill As a rule, the man appointed to this task is spared interruptions un- til he has at least completed the major part of his statement. Generally speaking, the House wanted this done for Otisv. But this particular bill is so revolu- tionary and strikes so close at home that the boys just couldn't keep still They began asking questions. gracefully there were toward the At each _interruption, granted by the Georgian, cries from the floor dire: questioner of “8i Let him get through!” and “Down! Down! Down!” Finally Crisp, with the gallantry of a Georgia gentieman, said: “Now gentlemen, please—let the in- | terruptions come, I am glad to yleld. I am happy to yield. . . " In the matter of fixing time for sell to chide the|debate, he was as generois. Jeadership for de- | priving the mem- bers of the right to #peak their minds on certain Dbills. Crisp and his colleagues on ways and means pmuh‘m forgotten all about that speech, but the fact remains that when they brought out the tax bill they tumbled over edch other in their efforts to assure the House that it could have as muth as'it wanted to_discuss it. Wi ipdividual rights Such_deference o 1t fell upon Crisp a8 acting chairman G AULOMATIC LLLLLLLL l"h.., I “We'll discuss it today, we'll discuss it tomorrow, we'll discuss it Saturda he said. “And if we arz not through | Saturday, gentlemen—then there's all | of next week. I want everybody to have | a chance.” | “Aim to Please” Crisp some have already dubbed him. —_— e It is not an exaggeration to say that | it is a social crime in Japan to give in | answer to a question any reply (how- | ever true) which may displease, or to ask for any favor which will make| necessary a blunt refusal. RALGHELYC1RIC | ELECTRIt W b‘ 2 7 2y ¢ 5 D et At | cono Perfectly insulated ovens keep the heat inside while surface cooking uses all the heat. None is wasted to raise room temperature. You enjoy cool comfort in the kitchen. Electri sm = budget. Ask us today about our Special Offer. NATIONAL ELECTRICAL SuPPLY Co. “A Washington-Owned Firm Working for the Best Interests of Washington” heat is clean as electric light. No flame. No ‘0 s00:. No blackened pots and pans to scrub. hen will remain clean and attractive. mical You can enjoy all of the great advantages of the GE—Hotpoint Automatic Electric Range at a cost within easy reach of the most modest household This modern, better way of cooking costs approximately 1¢ per meal per person. There is no wasted heat. Meals literally cook themselves with- out watching, testing, or basting. THE EVENING STAR, WASHINGTON, D. C, THURSDAY, MARCH 1 NATURE’S CHILDREN BY LILLIAN COX ATHEY. Illustrations by Mary Foley. PUSSY WILLOWS. HE pussy willow stands in the bog and blooms joyfully that all may know that it is Spring. On its branches hang the fuzzy little pussies. The willow pussies have the pollen-bearing flowers. In Winter they are hidden by a brown, varnished, thick bract. When the pussy is in full bloom you can see the fur- bordered scale and under it the two stamens with the low fllaments and the stout anthers, There are no pistils in this blossom. They are on another tree and the flowers are the same greenish-gray catkins, but are not so soft or fuzzy. Bees act as marriage priestesses and carry pollen from tree to tree. There is & great sense of peace When you hear the steady hum of the thousands of bees as they dart from tree to tree. The nectar is kept in little jug-shaped glands by the pussies for their guests and on the other tree with the pistil- late flowers the nectar is in a long pocket. In June the willow seed is ripe. The | little catkin is made up of tiny pods. They open much like the milkweed pod and are filled with seeds handily F"”""'“ With their own balloons. When hese seeds are set free it is said that the willows are shedding “cotton.” The twigs of pussy willows will grow in water and can be easily transplanted. In fact, the Ilittle twigs just cannot help taking root where moisture and & little soil are provided. When the twigs are.broken off and float down stream they often become lodged with debris on the bank. Here one takes root and another pussy wil- low is doing its bit Willows are used to hold streams to theif propet channels, and at flood time the willows, with their long, sturdy Toots, have proven of great value. The roots mass themselves together in the ground and in this way hold the soil of the banks in place. The willow has soft, lovely foliage. The leaf is long and pointed. The toughness and flexibility of the willow, when seasoned, makes it useful in bas- ket making, artificial limbs, hampers, carriage bodies, and many industries hn‘ve been established to use the willow twig Between the fall of the leaves and the flow of the sap, the twigs are cut back. This pruning gives in return many twigs. In anclent days the wil- low was made into shields for the Britons, who fought the Roman sol- diers behind shields fashioned from the willow twig. The salicylic acid used so much in medicine is made from the bark of the willow. The tannin and dyes are also made from the bark. ‘There is a little fly that lays her eggs in the tip of the twig. The egg hatches, and the little grub begins to grow. The willow tip is deprived of its rightful nourishment and tries to protect itself. The result is a little conelike effect on the tip of the willow. The grub suc- ceeds, but the willow has a knob-like growth on the tip of the twig. (Copyright, 1932.) 1328-1330 New York Ave. N.W.—Phone NAtional 6800 ==———O0OF THE MOMENT sl talewd dune amd A Aeval. acele cembination Lan to the pwikt Carrot Preserves. | Soak six oranges and six lemons in cold water overnight. The next morn- ing peel them, cutting the peeling fine Put into a preserving kettle and add seven pounds of sugar, half a cupful of vinegar, three leaves of fresh mint and three and one-half pounds of crisp carrots. The carrots should be finely chopped and weighed after they have been prepared. After the ingredients have been thoroughly mixed, let stand for two hours. Stir well again and set on a griddle over the fire. After it comes to a boil, cook for 40 minutes, | stirring often. Seal hot. This will| Turkey Hash. Blend two tablespoonfuls of flour | with one tablespoonful of butter or bacon fat, rub in one-half a teaspoon- ful of salt and one teaspoonful of pap- | rlka and stir the mixture into a cup- | ful of good stock. Cook until thick, then add one cupful of very finely | chopped tender celery, and a pint of | cold cooked turkey cut with a sharp knife. Do not put it throuh the food | chopper, but cut it into small dice. Cook slowly until the celery is tender then serve like any ordinary men[ hash or spread on hot, buttered toast. or pour over hot corn meal wafTe: MOTHER, EVERYTHING TASTES SIMPLY GRAND! I WANT MORE, PLEASE! i, 1932, DAILY DIET RECIPE APRICOT—FILLED ANGEL CAKE. Whole angel cake, 1: puree, 2 cups: hot water, 1 cup; lemon geiatin, 1 package; or whipped cream. SERVES 10 OR 12 PORTIONS. The usual angel cake calls for 8 egg whites. A very large an- gel cake can be made by using 12 egg Wwhites, thereby increas- ing the recipe by one half Wash dried apricots well, soak overnight in water to cover, cook in water in which they soaked. When tender rub through a sieve to remove skins and make & thick puree. Dissolve gelatin in add apricot pu- ree. stir until well blended and boiling water, get partially firm. e center from cake, ck border d as a parate 11 ake hollow Chill thoroughly. allow to apricot top and sides of cake of cover with whipped cream, leaving the apricot center visible. apricot icing (Center WOMEN'’S FEATURES. * C—7 Straight Talks to Women About Money BY MARY ELIZABETH ALLEN, It always seemed to us that married { women have had their budget needs overattended to, but that working girls | have been rather ignored. One reason has been that it is not easy to bud'n: | a working girl's life. She is not likely | to have much to start with, and she | demands much of what she does have. federation of women's study of the problem, and its results are worth noting. The wom- jen put their heads together and com- piled the following budgets: They are for girls earning $20, $25 and $30 a week, respectively. They allow, respectively, the following for the various items of living: Shelter, 85, $6 and $7; food, $7, 48 and $9: cloth- . | |ing, $2, $3 and $4; recreation and health, '$1, $2 and $3; advancement igs. $2 and $3, and other ex- bu is always apparent. gested that breakfast be eaten at home. as economically as possible in the other way. lokhes o, 1t 1 3 clothes do, it is su that worki: mumounmcuoowpummn: sales and to wait, at least, until mid- season before buying clothes. Of course, there will always be girls | particular needs. ach case the idea is to give the working girl control of her ~money, rather than to direct her how to spend it {that most young women | much money on rent. “Keeping up |while some wear simpler clothes. . RUTH: Sit down, Nell. I'm still doing the dishes NELL: Mine were finished ages ago! RUTH: Wish I Jy could work so fast = NELL: Why don’t you use Lux? Those tiny, sheer diamonds work like a streak — and my dear, it’s wonderful for your hands! LUX for dishes ——a——enCosts less than 1¢ a day. Wonder-Cut Bread makes the whole meal taste better. Doubles the joy of eating oNDER-(/// BREAD IT’S SLO-BAKED and SLICED 'ANT better meals? Then stop serv- ing bread that's “just bread.” Serve Wonder-Cut Bread with every meal. It favors the flavor of all good foods. Doubles the joy of eating. Begin tonight! Give your family their favorite dish. With Wonder-Cut Bread. They'll like everything better. They'll eat more, too. Wonder-Cut Bread makes the whole meal more delicious. No accident gave Wonder-Cut Bread its perfect flavor and wholesome good- ness. Our special blend of choice flours was perfected after months of research. This special blend, brought to its fullest flavor by Slo-Baking, makes Wonder- Cut Bread the most delicious bread you have ever served. Depend upon this, too! Wonder« Cut Bread is always fresh— rushed to your grocer direct from the oven. Don’t serve bread that's “just bread.” Ask for Wonder- Cut Bread—the bread that dou- bles the joy of eating. BAKERS ALSO OF HOSTESS CAKE appearances” does not appear on any t, but it is a ghost whose shadow For the sake of economy. it is sug- and the two other meals be eaten out No allow- ance is made for meals that will be gratis, but then extra dinners and holi- day dinners may cost all that one saves amount for here and there who will find any t “impossible,” but such girls have either been unwilling to adapt themselves to their circumstances, or they have falled $3 to modify the budget according to their Girls, for example, who work at sea- sonal occupations must save more than It has been found, for example, | those with all-year-round jobs. Some spend too | girls have larger appetites than others,