Evening Star Newspaper, February 9, 1933, Page 27

THURSDAY, FEBRUARY 9, 1938. : B_13 Fresh Mackerel. Sprinkle with salt and cover with equal | | Clean number | OBion, a few white peppercorns, two or | parts of good vinegar and water. Bake and wash the of mackerel and cut off hndrmfllhudomndnhylu!.lwkhot‘for about 40 minutes in a good oven fins. Then lay the fish in a greased 'thyme and parsley tied together.'and serve cold. MAGAZINE PAGE. . THE EVENING STAR, WASHINGTON, D. C., WOMEN'S.- EEATURES.’ = shoulders, a wide belt and bands ef 2 6 stitching for further trimming. in Washington baking dish and add s little finely sliced ] DOROTHY DIX’S LETTER BOX A biege woolen crepe coat with kit fox bordering its shoulder cape is & The Newest Sty]c Notes FEW warm. sunny days in the midst of Winter, a yellow bud v0 on a forsythia bush, and we forget the cold nd immediately begin to think of Spring and wish for it. It seems to me that the shops take spe- | ciel advantage of these psychological momens to display some particularly tempting morsel of a new sult or frock BLUE AND WHITE CHECKED WOOL SUIT WITH SHORT BOX COAT AND WHITE WAISTCOAT BLOUSE. SKETCHED IN A WASHINGTON SHOP. or hat to catch the eye with that Springtime longing in it. 'Three red straw hats and two red and white printed frocks in the window of a smart shop start the feminine mind off at a tangent and it is hard to get it back to anything serious for the rest of the + sfternoon. A little farther along the street there | 18 displayed a biege jersey frock with GRAY WOOL CREPE WITH COLLAR AND ESCARF ENDS OF GRAY BOADTAIL. SKETCHED IN A WASHINGTON SHOP. & three-quarter loose boxy coat which uses light muskrat for its collar. Fur- thermore, if it is desired, the dress may be worn without the coat, but Wwith a emall muskrat scarf—either way being attractive. A new-looking sheer of matronly’ smartness is black overlaid with the tiniest hair-like pattern » ‘white, and has a crisp white omn‘ collar. Another bit of newness is a handk%rchief washing when you use KLEENEX disposabie tissues At all drug and department stores. A big supply for 25¢ : L Margaret Warner ‘A Weekly Digest navy blue suit with blue and white checked wool short coat and a hip- length cape of blue lined with the | checked material. Checks large and | small are being shown quite prominently {in the Spring collections and are most often used in combination with a plain color. Some suits, however, are en- | tirely of the checked woolen, as, for ex- | |ample, the very snappy suit in blue | | and white fairly large check with chort | | boxy jacket, strajght shoulder yoke con- tinuing into straight flaring sleeves, and a white blouse buttoned up the front' that gives a waistcoat effect, as| the jacket is fastened by means of two tabs at the neck, and hrygs open. The skirt is a straight gored model, like many of the sult skirts this season. Such lovely, fresh-looking evening {rocks are appearing cvery week now. There's a orisp white organdy over- laid with a large plaid of green and black that is made on the simplest lines with full skirt and sash, half of black cire and half of green crepe, depending on the material and color for its chic. The very breath of Spring itself, even sug- gesting a delicate fragrance, is a tea-rose chiffon with a rather deep chiffon ruffie forming a bertha around the shallow oval of the neck, the lower edge of which is hand-rolled and the upper finished with a garland of soft chiffon roses. Lace is much in evidence just now for evening dresses, both in the fine delicate textures and the heavier large patterned types. Black, egg- shell and all the pastels are used. Silk net, both plain and with che- nille dots, is also growing in popu- larity. One of the latter mnglle green net with brown dots and a brown net jacket is adorable. A yellow net tucked in scroll pat- tern is new, too. This frock has epaulets band the skirt at thrée in- if you please—in varying lengths. Twin narrow bias pieces like the epaulets, band the skirt at three in- tervals. This frock has a wide crushed green satin girdle. A black lace with eggshell lace top is a most serviceable as well as attractive model, and for the matron, in all black lace in fairly large pattern with cape-like sections for sleeves is a most flattering frock. The pas- tel laces in dusty pink and coft blue are dainty creations and yet serv- | iceable, too. OME women are already buying | “spring coats. There are many styles | | to choose from, and it is not a bad | | idea to get one early if you see just what appeals to you, for often some | of the most attractive and original styles are not duplicated later, and then the opportunity will have escaped you. | Cadet blue travel crepe makes a beau- | tiful full-length coat with a cape out- | lined with soft blue fox. A gray travel crepe has a cape of gray broadtail that | produces a nice flat tailored lock that |is very smart. Gray handbag and | | shoes are displayed with this coat, as | | well as silver jewelry accessories, but, | of course, black would look well, too. | Gray broadtail is used again for the | scarf collar on a cadet blue tweed coat. | The sleeves have pleated fullness at the | top, and the belt buckle and buttons are of brown wood. A very new and quite different sport ensemble of & brown, loosely woven wool skirt with | short orange wool jacket blouse, which buttons high at the neck. There is also a seven-eighths-length coat of brown like the skirt, with orange | collar and cuffs. Navy blue rabbit’s {hslr makes & stunning street suit, with | a short jacket having three-quarter- length, rather tight sleeves edged with | |2 band of blue fox. The French blue | bow at the neck is a part of the blouse, | the cuffs of which also show below the | | fur bands of the coat sleeves. There | |are silver filigree buttons down the | front and a silver link belt. Polo cloth | is a perennial, and this season we find | | | it 1n a double-breasted model with wide | a bite out of an apple and then hand it, lapels, sleeves with much fullness at the cal. At leading dealers every Distributed by The Carpel OPEN a can of Gorton's Ready-to- Fry. Shapeflat cakes. Fry on both sides. And find out how truly good to eat crisp codfish cakes can be. One can serves four—costs less than 15 cents. Do buy it—try it—TODAY! And write for “Delicious Fish Dishes.” Your copy FREE. Gorton-Pew Fish- eries Co., Ltd., Department 65, Gloucester, Mass. very good combination of colors and immediately suggests a brown hat, gloves and shoes. Gray is used ef- fectively for a full-length coat with & generous amount of sleeve fullness about the deep, tight cuff. There is & narrow collar of gray broadtal, which. widens at the front and forms two broad scarf ends that hang to the waist. A soft, rich shade of bron- zeen green tweed is combined pleas- ingly with raccoon fur OME of the color combinations being presented are most unusual. Brown is used most unexpectedly. In the early Winter we saw it combined with gray as quite a novelty. We have become used to it with the brownish pinks, and now it is forming a new acquaintance with turquoise blue. Such a frock is being displayed with a brown scarf crushed around the neck and a huge brown bow fastened down with a metal ornament at lthe center fro;-u. k“thyou want a good-looking sports frock, there is certainly a lovely one of hyacinth blue knitted chenille. It has a sur- plice closing, just by way of change, and its collar, that is narrow at the shoulders but widens into broad revers, is of loosely crocheted white angora edged with discs of the blue. re are short puff sleeves fitted into bands. The belt buckle has a contrast color note of dusty pink. This is one of the very newest arrivals: It also comes in peach color and bronzeen green. Good Taste Today BY EMILY POST, Famous Authority on Etiquette. IS letter argues the point made in my articles and talks every- where, in which I have protest- ed against the ungracious and unthinking hostess who has her- self served first if any woman guest is at her table. It reads, in part: “I have a bone to pick with you. I have been a hostess in a college town for years. We enter- tained many for- eigners as well as shy young wives of professors. I have seen an entire course put on & guest's plate be- cause she did not know that only an eighth _was her share. I have seen a learned lecturer staring in despair at an _ elaborate dessert he did not know how to at- tack. In my opinion, the only kind and simple thing for a hostess to do is to serve herself first. Moreover, I have seen hostesses of suffizient wealth to employ butlers cpprove this service.” My answer: If the hostesses them- selves speak of butlers (in the plural), you are, I think, putting your finger on an outstanding cause of the epi- demic of discourtesy—that of the in- experienced and newly rich, who let an untrained butler and his assistants do_everything wrong without knowing how or daring to correct ihem. ‘To serve so small a portion for eight, that. any one could think it a portion for one, sounds fantastic. However, if there is any possibility that portions are likely to be misunderstood or that any dish may be baffling, then it is certainly simple enough to have the portions di- vided the way a layer cake is cut, but left intact, and the spoon and fork jnserted under the first helping as they would be by the person serving herself first. (I mean the way a helping is prepared for children who are not old enough to manage the right sized serv- ing alone), Since a lady is always served before a gentleman, the professor should not have been served before the hostess. But if any other lady was present, she should have been “given the honor” of having the perfect dish presented to her. I must not only repeat, but under- score, the fact that a hostess who her- self Cespoils the perfection of a dish, and then has her leavings passed to the lady of honor, might just as well take Emily Post, to a friend. o r d e r Deerfoot Farm Sausage from your dealer, and at your restaurant, You'll be sure of fresh, tender, tasty sausage. It's chopped! And the seasoning!—what a treat it is! Delicious. Economi- where and good restaurants. Corporation, 2155 Queen’s Chapel Road, N. E., Washington, D. C, Deerfoot farm Sausage DEERFOOT FARM BACON too: Sliced Fresh. .. Delivered Fresh orton’s -+ Ready-to.Fiy == Ready-to-Fry CODFISH CAKES Made from the orkinc] Gertew's Codfish X S— [4 Shall Boy Who Doubts Love for Fiancee Be Married? Woman Whose Husband Denies Household Conveniences. y EAR MISS DIX—I am 21 years of age, engaged to be married to & girl of 20. We are to be married very soon and I find that I am not as madly in love with her as I thought I was. She is a nice girl and I am very fond of her and I hate to hurt her, but I get to wondering if it will not hurt her more by marrying her without loving her. I hate to think of her giving me her all when I can give her 0 little. Besides, I am in debt and have a big doctor’s bill to pay for an operation I have recently gone through. I have told her all this, but still she wants to go and get married. Whatever way I do, I feel like a cad, but which is the best way so as to hurt her least? 'WORRIED. ANSWER—The most mistaken gesture of gallantry that a man ever makes is when he marries a girl of whom he has tired, and whom he has ceased to love. It is the cruelest thing that a man can do, because it dooms a woman to lifelong misery, because no man can keep up a pretense year after year of loving a woman to whom he is indifferent, who has, oftener than not, become repugnant to him because she is the symbol of a sacri= fice that he has come to regret. Many men commit this supreme folly because they lack the courage to hurt a girl whom they have once loved, and hate to humiliate her by iiting her. They forget that the wound that they would inflict on s 1 by breaking off with her before marriage is as nothing to the daily rtbreak it would be to her to know herself an unwanted wife, and that it would be far more mortifyifig to her to be dragged through the di- vorce courts than it would be to have her weddigg called off. IT takes a lot of love to make marriage endurable. It takes a lot of love to make a man and woman willing to sacrifice for each other, to make them willing to toil for each other, to enable them to overlook each oth little faults and peculiarities and to like them just because they are John's or Mary’s ways. Without love a man is bound to resent the burdens matri- mony lays upon him. He resents the shackles that tie him to his own hearthstone. He resents seeing his money go for-household expenses in- stead of being able to spend it on himself. A woman's reactions to her unloved husband are jyst the same. She whines and complains over having to cook and wash and scrub to make her husband comfortable. She is peevish and fretful because she has to stay at home and take care of the children. ‘She can pick & quarrel and start something over everything her husband does and says. LOVE is the only thing that will make a marriage go. And so I think that it either a man or a women finds out, even at the very altar, that he or she has ceesed to love the party of the other part, the only honest and honorable and kind thing to do is to turn back and break off the marriage. 1t is no use to delude yourself with the idea that you can camouflage love and that by sacrificing yourself you can deceive either a husband or wife into thinking that you love him or her, ' It can't be done, Not even Sentimental Tommy could do it, or fool his wife, even when he would think “this is the time a man who loved his wife would kiss her or call her darling or put his arm around her.” OVE is intuitive. It knows things without being told. It needs no thermostat to measure the warmth of a kiss. It needs no lie-detec- lwxar to tell When a man’s vows of devotion come from his heart or his ips. Then there always comes the inevitable tragedy when the man or woman, who merely- endures wife or husband, meets some one and fally madiy, passionately in love. Then there are three heartbreaks instead of one heart with merely a deht in it. Don't let maudlin sympathy make you marry a girl you are tired of. It Ls_ cx:uel kindness, DOROTHY DIX. . DEAR MISS DIX—What do you think of a husband who in this modern_age denies his wife all household conveniences, although he is amply able to provide them? I have been married 30 years, have reared a large family, and have done all of my housework, such as cook- ing, washing, ironing, sewing, baking, scrubbing, even attending to the furnace. I have never had a gas range. Have had to cook over a coal fire during the most sultry days of Summer. What do you advise me to do to better conditions for myself? - A FAITHFUL WIFE. Answer—My remedy for your trouble is very simple, but I tee that it will work. Go on a shopping orgy. Put on your hat and go down- town and buy all the latest mechanical contrivances that take the slavery out of housework and that save a woman's back and her temper and her nerves. PIHHAPS your husband will raise Cain about it at the beginning, but you can make a neat comeback by asking him if he hasn't all the latest labor-saving devices in his business. He doesn’'t go down to his store or office driving behind old Dobbin. He doesn’t have all his letters written out laboriously in long hand. He has-typewriters and dictaphones and multigraphs and elaborate card-index systems and he has the latest machinery, or else he has fallen hopelessly behind his competitors and is :‘m’m’,fir bankruptcy. Well just tell him that your work is just‘as I haven't many tears to shed over any woman who permits hersell to be the victim of her husband’s unreasoning selfishness. It is always her own fault when she lets A man impose upon her. If she had the spunk of a worm she would turn and put up a fight for her rights, and she would get them. And just remember, dear lady, that no man has any respect for a doormat wife. DOROTHY DIX. Judge Nisley's by quality—not by price ww S @Dhe earliest Spring vogue is blue and some grey — later Indies brown together with shades of beige such as Chaff and Corosan will predominate. Black and Indies brown next while Grey will be in demand up to Easter. In mentioning blue may we again quote the English poet Southey; “Oh yellow's forsaken and green is forsworn, but blue is the sweetest color that's worn—blue, deeply, darkly, beautifully blue.” These new styles are being shipped as rapidly as the Nisley factories can produce them. ¢ you are s Wilson just st into one of our stores and a: for the short history of this family. Free for the asking. It is believed that in the be. inning this_name w ams and_signified of William. CHIFFON HOSE in 1933 shades to wear with shoes. 5oc only 2 prs. (1) In just the right shade of grey kid is the lovely step-in we picture, Named in honor of the Mille family, T i aeuifl i B 1 1339 F STREET, N. W. Yher L SEARS. ROEBUCK+~» CQ. [ ]| A g 1Y The most important item in success- ful baking is the Flour you use—and the ideal FLOUR for family baking is MANUFAGTUI ILRINS-ROGERS MILLINGCO WASHINGTON, D.C. WASHINGTON FLOUR is made from the highest grade of the par- ticular growth of wheat, which is most readily handled with your kitchen equipment. WASHINGTON FLOUR has a particu- larly distinctive natural nutty flavor, that it im- parts to everything baked with it. WASHINGTON FLOUR is absolutely pure—for the wheat is passed through two cleansing baths of Poto- mac drinking water be- fore it is placed in the grinding machines, WASHINGTON FLOUR is exceptionally high in gluten content— which means that it is maximumly nutritious. 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