Evening Star Newspaper, February 2, 1933, Page 38

.MAGAZINE PAGE.’ GOOD TASTE TODAY BY EMILY POST. Famous Authority on Etiquette. Table Setting. LTHOUGH we may set our table with almost anything we please —silver, pewter, chromium steel, black glass, white glass. colored glass—anything!—even 80 therc are still certain definite ex- actions! Everything put on the table must be evenly balanced in order to make a pleasing arrangement. And) Ympoitant_Tnat| rtan the flat silver bel put at each place in the reverse order of its use—the im- plement to be used first on the outside, and the implement for the last course next to the plate. A plain damask cloth is still the most correct for- mal table covering known. But formal dinners tgmw encldx i year fewer an consider the fashionable table-setting of the moment. Perhaps you cover your table with white or colored damask, or a tablecloth embroidered in any variety of needlework, or perhaps you leave the entire center of your table bare. with very sheer lace, or other needle-worked place mats. In this case, you probably lay a mirror in the center, and upon’ this almost any sort | of ornament you please—a bowl of flowers, a piece of silver or a purposely designed conterpiece such as a china basket filled with china fruits to match the dish, a silver or china or glass bowl or cup with a cover, or even an ornament not usually associated with table-setting at all. Next you set the places at evenly spaced distances. And now comes a point of personal expedience. If you have expert dining room service, a service plate is put at each plate, and on this plate, folded like a three-fold letter, lengthwise, you put the dinner napkin. But in a house with one serv- ant, or none, you would perhaps better leave off this plate if you find it a handicap. In the same way, if because of limited service it is more expedient to put the first course at each place before seating your guests at table, the napkin is put at the left of the forks, or (a modern method) crosswise above the plate. (There is no rule about this, because the only rule of etiquette is that the napkin goes on the service plate, and_that it is very bad taste to leave it off in order to display a plate). Service plates should be in keeping with your dining room and with your other china. Over-ornamented plates in a simple dining room are improper. according to the first classic law of beauty, which is suitability. It does not matter a bit which of your plates you happen to set the table with. One problem, which the admittance of bread and butter plates has brought about, is that when odd dozens of plates are used instead of a comples dinner service, mixed china is inevi- table. And a butter plate of one pattern next to a service or any following plate of another pattern is exactly like a sheet of paper that does not match the envelope. For this reason silver bread and butter plates are best. (They can perfectly well be plated). Next best are plates which match the glass. The order in which the flat silver is placed is the reverse order in which it is to be used. On the left, and next to the service plate, you put a small fork for the salad. To the left of this, a large fork for meat, and the fish or entree_fork to the left of the meat fork. If you are serving a salad, which needs cutting or wrapping round the fork or any maneuver before lifting it on the fork shovel-fashion, put a silver-bladed salad knife next to the plate at the right. A salad knife is in absolutely good taste, but its blade must be silver, or stainless steel. Next to the salad knife put the knife for the meat, putting edge toward the has skin on it or bones in it, you must then put a fish knife at the right of the meat knife. For a fish mousse or for crab or lobster Newburg, do not put on a fish knife. At the right of the knives you put the soup spoon. And properly, a soup spoon is not a_dessert spoon, but & tablespoon—unless at lunch’or supper when soup is served in cups. If you are serving a first course of melon or fruit, or shellfish cocktail, you put a fruit spoon for the fruit, or an oyster fork for the shellfish at the extreme right. And, obviously, you leave off the implements for whichever of these courses you are not going to serve. And if it be necessary, for con- Venience, that you put the dessert im- plements on when you set your table, the fork would go next to the plate on the left, and the spoon next to the plate at the right. This order of imple- ments is important because it shows your guests which fork to choose. In placing your silver, pieces should be not more than a quarter of an inch avart. I was shown an illustration lately in which they were spread so far apart they suggested stragglers at the end of a parade. The bread and butter plate goes above and to the left of the forks, with a silver knife across it. At the moment it is laid in a line continuing that of the forks. (Spreader is a com- mercial term. Butter knife is the proper word.) Moreover, a very small Knife, which duplicates the big knives, is much smarter than the flat, small im- plement that is in general use. (This| is merely a note of smartness. The flat knives are still in good taste). Glasses go above and to the right of the knives. Salt dishes and pepper pots| are put between places, and two of four | dishes of candy between the four candlesticks or two candelabra, which | have been placed in equally balanced spaces. Personally, I prefer three- branch candelabra, which have height. because they give more light and their height adds dignity and keeps the| candle flames well above your eyes. Formal service requires no room for foods. But in American service. space | must, of course, be left for dishes or| platters from which the host or the| hostess serves. (Copyright, 1933.) Salad Rolls. | Dissolve one veast cake in two cupfuls | of warm water and let stand in a warm | place for one hour. Beat two eggs and | add to the yeast liquid, then add four | tablespoonfuls of melted butter, one teaspoonful of salt, one tablespoonful of sugar and six cupfuls of flour or |enough to make a medium d-ugh. Knead thoroughly. Cover and allow to stand in & warm place for two hours. | Roll out into a sheet 1 inch thick and cut into fingers half an inch wide and 5 inches long. Roll smooth between | the hands, place an inch apart on a | pan, brush with melted butter and let rise for about half an hour. Bake in a moderate oven for about 20 minutes. —_— Shepherd's Pie. Mince the cold lamb remaining from | a roast. ‘To one cupful of the meat add | half a teaspoonful of table sauce, half | a teaspoonful of chopped onion, one | cupful of stock from soup or one cupful of gravy cr tomato sauce and salt, pep- | per and paprika to taste. Simmer for 10 minutes. Boil, mash and season two and one-half cupfuls of mashed | potatoes. Line a greased baking dish with a layer of the potatoes, fill with | the meat mixture, spread the remainder | of the potatces over the top for a crust, brush with milk and bike a nic2 brown. [ ] He should have spanked her. Tasteless bread almost ruined this romance. 3REAKFAST 1 DON'T WANT ANY BREAKFAST, DEAR BUT, JOHN, YOU OUGHT TO EAT "{ SOMETHING JOHN, YOU'VE CHANGED SO LATELY. You 00 DON'T YOU plate. If you are serving a fish, which | po, THE EVENING STAR, WASHINGTON, LITTLE BENNY BY LEE PAPE. I was wawking home from ;ndtn?: h'gm"vuw ana on_her ront st bell, onypsha couldn’t on account of both her arms being full of bundle:, and I was wondering if she would ring it with her nose and she said, Boy, Y. Meening me, and I said, Mam? and she said, Please ring this bell for me, I cant manage it. Yes mam, I said. And I went up the steps and rang it easy on account of not having any bundles, and a little gerl with a lot of freckles but not many front teeth opened the door and the lady went in, saying, Wait there a minnit, boy, and I'll get you an apple, Being a_lady in black with Lrolnty feet, and I started to wait partly out of politeness and mostly on account of feeling like an apple, and just then Sam Csess stopped going passed, say- ing, What's you waiting there for, Benny, whose house 1s that? Darn if I know, I said. Sam Cross being the stingiest guy of all the Ifellows and never giving anybody anything and always wanting them to give him part of something. and he said, Well G, if you dont know whose house it is why are you stand- ing on their front steps for? ‘There’s no law against standing on front steps, is there? I said. You're standing on the payment, if you dont like the looks of the house why dont you keep on going? I said. Being a hint that I wasn’t anxious for his com- pany, and he said, I didn't say any- thing about the house, it's a all rite looking house. Proving he couldn't take hints, and just then the lady came out with the apple and handed it to me and shut the door again, Sam Cross saying, O, ;:at"’s what you was standing there for, it Sure, why dont you try standing on somebody's front steps and maybe somebody will come out and hand you a apple, I said. And I stuck it in my pockit and kept on going home, Sam not having the nerve to ask me for a bite while I wasn't axually eating it myself. Proving he has some manners any- ways. WHO REMEMBERS? BY DICK MANSFIELD. Registered U. S. Patent Office. When Joseph Jefferson, in “Rip Van Winkle,” attracted Washingtonians to the old National Theater? [} JOHN, PLEASE 1 EAT. YOU'LL STARVE LOVE M MARY, I'M SO WORRIED ABOUT JOHN. HE SIMPLY WONT EAT...AND HE WON'T TELL ME WHAT'S THE MATTER (('m NOT HUNGRY } N TONIGHT WHAT BREAD, MODE D. C., THURSDAY, FEBRUARY 3 OF THE MOMENT MEYER ELDRED. Advice Worth Trying. Your Baby and Mine | HERE is so much truth in the accompanying letter that I am constrained to give it space in| the column. Because there are | so many standards that are un- | dergoing change the present-day parent | | is more or less confused. She cannot | | fall back on the traditions of her par- | | ents in the matter of feeding “ecause | the aspects of infant feeding have changed enormously. She cannot allow | herself the luxury of giving way to | natural impulses toward painful pun- | ishments without some feelings of guiit. if she is a well read mother. She | knows there are better ways of handling | children, even though she does not | practice them. | ! In any era of change one is torn | between the new and the old. The only answer would seem to be listen to both sides, weigh the evi- | | dence and do a little original thinging | for one’s self. Mrs. J. N. McC. writes: | “After reading the Iletters of the | | mother who fed her 9-month-old | | baby every three hours, who omitted | the " fruits’ and vegetables in her dlez[ and still insisted that she read your | column every day, I couldn't help | wondering where her mind was while | she was reading. There seem to be hundreds just like her. To them a column like yours is something to read, but not to be applied. | _ “That hasn't been true in my case. | I applied your advice and cut out the | column and gave it to another mother. There are many mothers who read the | column daily and persist in being just | as old-fashioned and foolish as this NOTHING. '™ JusT NOT HUNGRY PLEASE? | mother. They depend on their nelgh- bors and friends to tell them when to | take soft shoes off the baby or whether it is all right to rock the baby. No matter how often you tell them a baby doesn't need to be ‘dizzied’ to go to sleep, they go right on doing it. The same type of mother will still be seen down town on a warm day with her baby wrapped to the eyes in blankets, with perhaps a cover over its face! “When my tot was 14 months old I was asked by a mother ‘if she ate'! She had 10 teeth and was running around like a human being. I have been spared all the trials of the old- fashioned mother because I had a doctor who was a baby specialist and because I heeded what I read in your column. I had plenty of time to take pride in my_ appearance and, pursue some of my hobbies. My baby didn't have to be rocked or constantly amused. “She has arrived at the age of 16 months without a cold—she slept out- doors 2ll last Winter—and has cut all her stomach and eye teeth without af- fecting her at all. There ought to be something good said about the bene- | fits of bringing up a baby under the :'nr:gtlon of authorities on the sub- ject.” Ttaly is now Austria’s best customer for lumber. 2 1933. . NANCY PAGE Here's a Quilt for a Man’s Room. - BY FLORENCE LA GANKE. Ore of the members ol the Nancy Page Club in a distant city sent her the design she uses today. The original block came pieced with rather large figured material. As sent in, the block looked quite right for a quilt for a man’s or boy’s room. Nancy developed the design in a slightly different fashion. She called the quilt “North Wind” and therefore felt she ought to use blue and white for the color scheme. She cautioned the members against choosing too “namby-pamby” a blue material. One member had developed a block given earlier in a gray - blue shirting material, combining it with white. It had no snap when finished. 4 Thincurs The material which is used to con- | trast with the white may be a rather dark blue and white percale. This ma- terial in these colors is coming back | into fashion. It used to be used for | Mother Hubbard wrappers. In the full |size pattern which may be progured no strips or plain blocks are used | | | | to join the pieced blocks. It is an all over pattern and needs nothing but a plain strip border to set it off. No allowance for seams has been made in this pattern. Therefore it is | necessary to add an extra quarter inch {on_all sides. If the seaming of the pieces starts |in one quarter of an inch from the |raw _edge it will be possible to press the block perfectly flat after the piecing \is finished. Be sure the pieces are cut true and exact and on the straight of the ma- | Use No. 50 white thread for | terial. | seaming. | For a double bed make the quilt top 190 by 98 or 108 inches. For a three- quarter sized bed make it 84 inches | wide, for a single bed make it 72 inches | wide and 98 to 108 inches long. Beanshooter in Reverse. | Richard Paulsen, 10, of San Fran- cisco, loaded his beanshooter with a | rosebush thorn and drew his breath for a fast puff. The thorn shot back through the tube and down his throat. Physicians started an x-ray search for ! the thorn. by .lolluwing the directions you will see | th v———— e WOMEN’S FEATURES, A WASHINGTON DAYBOOK BY HERBERT PLUMMER. (OF 21l that group of new Representa- tives ccming to the House on March 4 none perhaps figures so promi- nently in political speculation of the future as does James W. Wacsworth of New York. Joming back from political retire- ment as he has, dopesters were quick to sce in his return possible ambitions looking toward the White House itself four years hence. That he'll be very B —much in the pic- 7 7 ' ture tupRznnl:“lhe 7/ nex publican ///nomxnaznrg con- 7 vention is over Daspite Wads- | worth’s return to Congress as a {freshman member of the House, that name long has been familiar on congressional ters. The last time it appeared on the House rcll was in t h e Fifty-ninth Congress, back in 1907, when his father sat there. And men who have figured large in the political history of the country sat in the House of that Congress. Some of them continue to play_important roles. “Uncle Joe” Cannon presided over that House as Speaker, rated cne of the most powerful in history. Champ Clatk, who later became Speaker and at one time within striking distance of the presidency, sat as a Representative from Missouri. Charles Curtis went to the Senate, became his party's floor leader and then Vice President. Jack Garner had come to Washington | two years before from Texas. Now he is Speaker and Vice President-elect. A Virginian named Carter Glass sat in that Congress. He became Secretary of the Treasury, then Senator, and is now prominently mentioned for the Treasury post in the Roosevelt cabinet. s a member of the House in the pre- Tos- | Nick Longworth had been sworn mi ceding Congress. He remained until he became Speaker. James Sherman of Illinois became Vice President John W. Weeks aroce to be Secretary of War. . Edwin Derioy was a freshman Repre- sentative in the PFifty-ninth, but later arose to be Secretary of the Navy. Oyster Cocktai! Have the oysters very cold. Put not more than six in each cocktail glass or sherbet cup, and just before sending to the table cover with a dressing made as follows: Mix together one table- spoonful of mushroom catsup, one tablespoonful of tomato catsup, one tablespoonful of strained lemon juice, five drops of Tobasco sauce, and salt to taste. This quantity will make three cocktails. Serve thin slices of brown bread and celery with the cocktails. Laborers on sea defense works a$ ‘Towyn, Wales. recently found gold, sil- Vle; and bronze coins, some 200 years old. My Neighbor Says: A teaspoonful of vinegar added to the water in which fish is boiled. will help to make it firm and white, Care must be taken to avold opening the oven door for five minutes after the cake has been placed in the oven. When remov- ing it or drawing it to the front to see if it is baked evenly be very careful, as the least jar may cause the cake to lose its light- ness. A teaspoonful of ammonia in & quart of water will remove all grease and dirt from brushes and rol:‘r!lh& Rinse, shake and let dry wel Lemon juice may be substituted for vinegar in any recipe that calls for the latter, except pickling. (Copyright, 1933.) c h o o s e sausage that's chopped—not » ground or mashed. Deerfoot Farm Sausage. Chopping preserves the sweetness of the tender, pink meat. It's the kind of pork you like for roast- ing! A secret blend of spices makes the most delightful seasoning you ever tasted. Ecomomical! Sold by dealers everywhere. Distributed by The Carpel Corporation, 2155 Queen’s Chapel Road, N. E., Washington, D. C. Deerfoot 2 farm Sausage DEERFOOT FARM BACON—Popular for Flavor, Taste, Price *Happy the Woman who Wins in this Eternal BeAUTY CONTEST E THE OTHER GIRL VERY woman likes to outshine even the best of her friends. And how natural that is — for all life is a Beauty Contestin which every woman must compete with every other woman—in beauty and in charm. The whole world’s agreed that a lovely skin lends beauty to a woman’s face. Your features may miss perfec- tion. But if your skin is dull, it’s your own fault, or the fault of the soap you use! “ISN'T HER SKIN EXQUISITE!” Give your skin its chance of beauty! Cleanse it safely with Camay, the Soap of Beautiful Women. Within a month Camay will bring appealing freshness to your cheeks. Camay is rich of lather, delicate of perfume. Creamy-white — pure. No finer beauty soap has ever been made! Never in your lifetime has a beauty soap of Camay’s exquisite quality been priced 50 low. Get a dozen cakes taday! THAT WAS A REAL MEAL. | ATE FAILS ENOUGH FOR TWO MEN! WHAT A\ MADE THE DIFFERENCE 9 3 3 IT NEVER DEAR, THERES YOUR TROUBLE. MEN ARE JUST SMALL BOYS ABOUT BREAD, CHANGE TO WONDER AND WATCH JOHN'S APPET)TE PICK UP ! Serve Wonder Bread regularly and see how it pleases your family. Wonder Bread is made of the best America produces. Then it is slo-baked. You can depend upon its qual- ity, its fresh- ness, its good- pesE Rl CneveE fails Jhe OH, JUST A FEW CENTS... AND A LITTLE SENSE! THE SOAP OF BEAUTIFUL WOMEN