Evening Star Newspaper, March 22, 1933, Page 25

MAGAZINE PAGE. Child’g Sense of Equilibrium BY LYDIA LE BARON WALKER. sense of balance. They can slip and almost fall, and regain their equilibrium without a tre- mor or the feeling of having dene any- thing unustal. They have had a wide experience in their young lives, whereby they have acquired their power of equi- librium. Every mother knows of the OUNG children, as a rule, have & wonderful and well-developed of garage grandparents often make the mistake of instilling the element of fear in the children. With their older years, and greater stature, falls are not of small significance to these adults. They hold their breath as they watch their chil- dren climb tall trees, and often call out words of warning, when in reality the youngsters are as secure as if on terra firma. They plant their feet well on revel in the feeling of freedom and ele- vation above the green grass many ards below. They look out “over the ds of their elders or over the roof or barn and get the exhilira- tion of adults who sit securely in air- planes when they take flights from aviation fields. ‘This ability of children to keep their in good stead when they grow older, limbs or in crotches of branches, and | | much crust and little rhubarb and the | sauce seemed foamy enough but full of balance and to climb will stand them | provided they do not get so many warn- ings that they imbibe the spirit of fear which will hamper them later on. There is no time in one’s life when to be sure-footed is more prized than in A LITTLE CHILD HAS SUCH A GOOD | SENSE OF BALANCE, HE FEAR- LESSLY CLIMBS TREES. | constant tumbles they have when they | are learning to walk. ThLey are so little | and so short that they have no heavy falls, nor of great height, unless they | tumble down stairs or off of some high Pplaces. At first, the falls these small folk have are almost equal to the number of steps they take. So determined to conquer arc they that after a few years they | may be said to be masters of equilib- | rium. They are practically fearless. It is at this stage that parents and Uncle Ray’s Corner Life in China. PORCELAIN AND COOLIES. NE Chines® industry is mak- ing porcelain, or glazed dishes. The Chinese learned to glaze clay dishes more than 1,700 years ago. The art has been imitated in Europe and other conti- nents, but it is doubtful that people anywhere have been able to surpass the Chinese. Because this art was learned by them, “china” is a common name for porcelain. One center of the Chinese porcelain industry is the city of Kingte-Chin. It is in the southern part of the country, near deposits of fine clays. After being cleaned and sifted, the clays are Xneaded together by barefooted men and :mys who stamp on them.with their eet. One kind of clay is called by a Chi- nese name meaning “bone ciay,” an: other by a name meaning “flesh clay.” ‘These must be mixed to form the base for porcelain, just as a human being must have both flesh and bone. After the clay is shaped with the | aid of potter’s wheels, it is painted and placed in a kiln to be fired. The kiln is a great oven which may be as long a5 50 feet and as high as 12 feet. It supplies intense heat—up to 3,000 de- grees. China deserves credit for bringing forth the porcelain industry, as well as for the printing art and other great things; but the nation has not lived up to its early promise. The people have been content to go along with old- time hand labor. They take the place of horses or gasoline motors when they pull rickshaws; they push wheelbarrow Joads for many miles; they tramp on treadmills. That gives them plenty of work, but it wears them out. We, in our land. have had our trou- bles during the past few years; but it is foolish to blame the machine. Ma- chines moved by the power of steam or electricity lift us above the level of poor old China. There was a time when white men labored as long and hard as the “coolies” of China; but the use of power machinery has made life better for us. Lack of work is-a bad thing; but if we are as bright- minded as we are supposed to be, we shall adjust the hours of labor so that all may work. If ever we are tempted to blame the machine for our troubles, let us member groaning China, where “coolies’ dic by overwork at 25 or 30—an age when young men in our country feel that, they are just Retting .well started in life. There are few machines in China, and there ere many people, many miserable people. UNCLE RAY. Use this coupon to join the 1933 Scrapbook Club! To Uncle Ray, Care of The Evening Star, ‘Washington, D. C. Dear Uncle Ray: I inclose a stamped envelope carefully ad- dressed to myself. Please send me 8 membership certificate and 8 leaflet telling how to make a adult years. The ability to grip the ground or the floor with the feet is val- uable. To walk fearlessly over a plank across a stream, to tread the uncertain deck of a steamer ploughing through a storm and remain well balanced is an enviable thing. To climb to mountain heights over rocky crags and icy sur- faces is an accomplishment which only the sure-footed can enjoy. The chil- power of equilibrium during their grow- veloped are in this favored group. (Copyright. 1933.) MENU FOR A DAY. BREAKFAST. Sliced Bananas ‘Wheat Cereal with Cream Omelet with Parsley Rye Gems Coffee LUNCHEON. Baked Macaroni and Cheese Clover Rolls Mint Gelatine Cookies Tea DINNER. Pea Soup Baked Pork Chops Spiced Apple Sauce Franconia Potatoes Creamed Cauliflower Pepper Salad Baked Indian Pudding CofTee RYE GEMS. One and two-thirds cups rye flour, one and one-third cups flour, four teaspoons baking pow- der, one teaspoon salt, one-fourth cup molasses, one and one-fourth cups milk, two eggs, three table- spoons melted butter. Mix and sift dry ingredients, add molasses, milk, eggs, well-beaten, and but- ter. Bake in hot oven in but- tered gem pans 25 minutes. MACARONI AND CHEESE. One-half pound of macaroni broken fine and cooked in plenty of hot salted water 20 minutes. ‘Turn into a colander and pour cold water over it. Make a sauce of two cups hot milk, one large ta- blespoon butter, one tablespoon flour and salt to taste. Put a layer of grated or prepared cheese in bottom of baking dish, then a layer of macaroni, then sauce, and repeat until the dish is al most full. Cover with bread crumbs and dot with butter. Bake till brown. SPICED APPLE SAUCE. Apple sauce made by this rule is delicious. After apples are cut up and covered with water, add the peel of half an orange, and stir through apples. Add quite a little cinnamon and sugar and cook until done. (Copyright. 1933.) opyrisht, 1833.) dren who continued to exercise their | ing years and have the sense well de- | THE EVENING STAR, WASHINGTON, D.' ¢, WED) NANCY PAGE Such Fluffiness in Lois’ Foarhy Sau BY FLORENCE LA GANKE. When Lois ate her luncheon at the tea shop she ordered a fresh rhubarb turnover with foamy sauce. When it came she was not sure she was going to like it. The turnover was large, there was uncooked egg. She decided her cheice had not been 50 good. Then when she went home she looked up the recipe for foamy | sauce. | After reading it she said, “I wonder what that sauce would be most at home with? Certainly it does not belong on ia rhubarb turnover.” She found that steamed pudding was often served with foamy sauce, that apple brown betty was especially with it. Plain, steamed batters witl | fruit in the bottom of the cup into | which the batt:r had been poured be- fore steaming were delicious with the | cauce. But in all cases the sauces de- pended upon the correct making of the sauce. Here's the method Lois found to be acceptable. She melted one-half cup butter over | hot water. She used the upper part of a double boiler. Then she added one cup of powdered sugar. When this was | well blended she added a well beaten | egg. To prepare this egg she had | beaten the white first, and then folded | into this the yolk. | This fluffy mass was beaten into the | butter-sugar mixture and beaten while | cooking over hot water for about three minutes. This cooked the egg enough | |to take away the raw taste, but not, |enough to make it tough or curdy. | When this had cooled somewhat after | | removing from the hot water bath she | added two teaspoonfuls vanilla and a| few specks of grated nutmeg. Or she | omitted both nutmeg and vanilla and | :xs‘ed three tablespoonfuls fresh orange | | wwice. | —_— Savory Sandwich Filling. Put equal parts of dried beef and| American cheese through a food chup-" per and add enough tomato soup to moisten. This filling may be kept in needed. Cogmight, 1633, Ly Standard Brands Ine ESDAY, |DorothyDix| 7= With Young Men Enrolled in Domestic Science, New Type of Sympathetic Husband May Develop. - Shall Men Be Taught Domestic Arts? T IS announced that large numbers of young men are enrolling in the domestic science classes in night schools, where they are beirg taught to cook and sew on buttons and darn socks and be first aide to baby. ‘This sounds too good to be true, but if the facts are as stated women will make the welkin ring with their shouts of joy. Poor, overworked housewives, with broods of children to be fed and washed and dressed and got off to school, will return heartfelt thanksgiving that at last they are going to have husbands who will be real helpmeets and who can lend a hand in a domestic emergency instead of just being in the way. BUSIN!.SS ‘women will smite upon the cymbals and chant peans of joy that in marriage they are to get a fifty-fifty deal, and that instead of having to make the deugh and bake it, too, when they come home tired and worn from a hard day in the office, hubby will meet them in a nice- white apron and have a savory dinner smoking on the table. Of course, the old division of labor was based upon the theory that the man went out into the world and brought back the bacon and the woman stayed at home and friea it, but under present economic conditions very often it takes both the husband and the wife to scare up encugh bacon to feed a family, and then it surely becomes the man's part to assist in manipulating the frying pan. Nor would there be so many tombstones in cemeteries erected to “beloved wives and mothers” if more men would understuay their wives in keeping the house neat and rearing the children instead of wishing the job off entirely on poor, overburdened women. ERETOFORE women have put up with this state of affairs because experience has taught then that there was less labor involved in get- ting a meal than there was in cleaning up after a man had prepared a single dish, which always seemed to call for using every pot end pan in the kitchen. Nor was an anxious mother willing to trust her precious offspring to the ministrations of a man who thoucht that you bathed a baby as you washed a setter pup, by holding it up by the ears and sousing it in good strong suds. So it is no wonder that women rejoice at the prospect of a new husband, who will be able to cook like a chef, handle a baby like trained nurse, tuck 2 sheet in like a hospital attendant and sew on his own but- tons instead of growling abcut their being off. And the spiritual as well #s the material gains in such a marrtage will appeal equally to women. The old adage “one-half of the world doesn’t know how the other half lives” is never so forcibly illustrated as it is between husbands and wives. ’I‘O a certain extent the business woman has penetrated into her hus- band’s world and knows the conditions there. She knows the labor it requires to earn every dollar; how morotonous and dull the grind of every job gets to be: how torn and frazzled the nerves of the man who lives under a strain that breaks all but the strongest; how weary and spent a man is when he turns his feet homeward of an evening. And so the business woman knows how to value money and be careful with it. how to sympathize with her husband and how to distinguish between grouchi- ness and temper and indifference and just utter fatigue. TH! husband has never even made an excursion into his wife’s world, and so he pictures it as an Elysium in which a woman leads a life of luxurioubness and idleness and in which she has only to wave a magic wand and forthwith well-cooked meals appear on the table, houses automatically clean themselves up end children appear in white starched frocks with pink bows on their hair. 0 ND’I‘HmG infuriates a woman so much as to have her husband say to her: “Golly. I wish I didn't have anything to do but just to stay st home and run the house and take care of the children.” She could tell bim that any woman who does her own housework and rears a pack of “ children is the nearest thing to a perpetual motion machine that has ever been invented. . Undoubtedly when men find out for themselves by actual experi- ence how licks it takes to cook a meal and sweep a floor and how many mil you walk keeping track of a toddling infant, husbands will feel a sympathy and have an understanding for their wives they have never felt before. But, alas and alack, every rose has its thorn, every gocd its drawback and the domestic science husband is not going to be all gain. He is going to be a critic on the hearth whose exvert knowledge is going to give his strictures a pith and point that they lack at present. Worse still, he is going to tell his wife how he does everything. ‘OST wives know how insufferably conceited a man can be over his camp cooking. and how he is forever invidiouslv contrasting the coffee he made in the North Woods with hers or telling how superior wefe the eggs he scrambled to any she ever puts on the breakfast tzble. So what will happen when husbands are really first-class cooks and know what they are talking about, heaven only knows. But my guess is it isn't going to make for peace in the household. Also, and here is the worst feature of the matter. will there be any more marrying when every man is his own chef and seamstress? It is men’s dependence on women for their comfort that enables women to slip wedding rings in their noses. Remove this disability, make men independent of women. and what have you. DOROTHY DIX. (Copyright. 1933.) Baked Tomatoes. | tity of bread crumbs, season with salt, ! pepper and onion juice, -ndPLenll nl‘he ; tomatoes with the mixture. Place in a Remove thin slices from the stem |, \e (¥ Loy’ “sorinkle with buttered a jar in the refrigerator to use as' ends of smooth, medium sized tomatoes. | crumbs and bake 20 minutes in & hot | Take out the pulp, add an equal quan- ' oven, 450 degrees Fahrenheit. 29 Ly MARCH 1933, How It Started BY JEAN NEWTON. “Poml;ous. 2 In our modern connotation of the word, a pompous person is one guilty of | a rather «illy ostentation, one character- izad by excessive self-importance. Size or bulk has really nothing to do with | ;’ti te‘;:‘:ept in the figurative sense of in- However, in its origin there was di- rect reference to size, actually to num- | bers. For the word goes back for its| ource to the Latin *| o- | cession.” Originally, of course, it de- | roted the splendor and “pomp” that | characterized a festal march. But,, transferred to persons, as it is used in | {nodem speech, it takes a ridiculous | urn. | (Copyright. 1933.) My Neighbor Says: Presh tea stains are removed by pouring boiling water over them. Tea stains of long stand- ing should first be soaked in gly- cerin, then washed in cold water. Try adding a few drops of lemon juice to rice the next time you are cooking it. It makes it beautifully white and keeps the grains whole. When not in use, scrubbing brushes should be turned bristles downward. Thus the water will run out of them and they will dry thoroughly, whereas if they are placed on their backs, the water will soek the wood and loosen the bristles. On rainy days, save the kitchen floor by laying strips of heavy cardboard from the back door to the various points where traffic is heavy. Make these from the cartons in which fragile goods are delivered from the store. Children quite enjoy the game of keeping on the boardwalk. (Copyright. 1933.) SCREEN WiLLy POGANY, FAMQUS HUNGARIAN ARTIST NOW DESIGNER OF MOVIE- SETS, HAS A30-YEAR-OLD PARROT THAT CAN SING 1 LOVE HER AS | NEVER. L & UTRITIONALMY speaking, the fact that eggs are so low in price this season is most im- portant. Eggs are recognized as among the foods which contrib- N comparison with most foods. They are equaled, exceeded, perhaps, only by milk. ‘We would expect this to be the case because, if the egg is allowed to de- velop into a chicken, from it must be taken all the material neces- £ary to form bones, muscles end blood. It must, therefore, contain minerals and vitamins as | well as protein for this purpose. All |these, except calcium and vitamin C, we get from the egg white and yolks when we eat fit. | Calcium is provided by the egg shell, which is absorbed in the formation of the chicken, but which is not as eatable | for human consumption. Most of the important constituents of the egg can be found in the yolk. | Here are concentrated iron, phosphorus, some calcium, vitamins A, B and D, as well as protein. From the egg white | we get protein and sulphur, as | you have found out from the way silver spocns are blackened by contact with | egg whites. | The protein in the egg is of excellent | quality, and in this respect eggs can take the place of meat or other pro- | tein focd. In combination with milk, | egg furnishes a safeguard to the diet | of infants and young children. The {egg yolk is more often put into the !milk given to 'small babies. This is ODDITIES Edith M. Barber. BY CAPT. ROSCOE FAWCETT. MINNA GOMBELL HAS OWNED THEATRICAL STOCK COMPANIES IN SEVERAL CITIES, INCLUDING CLEVELAND, SYRACUSE AND NEW ORLEANS . Lewis STone WAS BORN IN 'WORCESTER, MASS., AS WERE OTHER \ MEMBERS OF WIS FAMILY ] FOR FIVE , ) GENERATIONS.. ¥ OVED BEFORE..~ T ‘ AN WS- Y)u’fl do it better on ute the most to the diet, because they | are so well balanced, themselves, in | Low Egg Prices Are Important BY EDITH M. BARBER. particularly on account of the iron n supplemented | by a food which is an efficient source | of this important mineral. The iron in eggs is In a form which is completely utilized. In a recent plece of research work in regard to the diet of children, it has been found that eggs have a dis- tinctively favorable influence upon the am! a saf rd inst rickets and it has been found tm‘t‘t‘here is enough in one egg yolk to protect a child from this disease in the Winter months when little is provided by the sun. Eggs provide a higher concentrate of vitamin D than any other food, un- less we admit cod liver oil as a mem- ber of the food category. This food- medicine is, of course, many times as rich in vitamin D as egg yolk. Eggs can be eaten raw or cooked as gll' as thg.r"nutlr'l.an lqullmes are con- erned. opinion in rd to them has changed mwfilllm the last year. Once hard-boiled eggs were con- sidered difficult td® digest and raw eggs were considered high in the diet list. | It has been found that there is merely |a difference in the time of digestion, | which may be in favor of the former, | . Because most of the food value of the egg is in the yolk, infants are often given egg yolk without the white, which supplies the same kind of protein as | the milk which is already in the diet. This is an especially advantageous cus- tom when eggs are expensive, as the housekeeper can always find a good use for egg whites in the preparation of souffles, cakes and desserts for the | family table. Eggs find a place at other meals be- | sides breakfast, with which they are s0 closely associated. Omelets. poached | eggs with various savory sauces, deviled | eggs and salads are all popular luncheon | dishes. th dinner, the egg serves |often as a garnish for canapes or vegetables and is one of the ingredients | often used for sauces. An egg does its part in the diet plan, no matter how it is served. (Copyright, . Deviled Crab. 8ix crab shells, 1 pound cooked crab meat, 17z cups white sauce, !; teaspoon | mustard, 1 teaspoon table sauce, 1 tea- spoon lemon juice, 3; cup buttered crumbs. Pick crab meat over carefully to remove any bits of shell. Season white sauce well and beat crab meat in 1t. Pile into shells, sprinkle with but- tcred crumbs and bake in a hot oven (450 degrees Fahrenheit) until crumbs | are brown. New Discovery | Changes Gray Hair to Natural Color “—~Quick — Safe — Certain—| Costs Only 15¢ Here is startling news for women who have watched with growing anxiety the gradual graying of their hair. RIT chemists—after thou- sands of tests—have discovered the amazing fact that Instant RIT dyes gray hair perfectly. It i5 adsolutely harmless—and it costs only 35 cents! Now with either Golden Brown or Dark Brown Instant RIT you can change gray hair to a beautiful, glossy natural shade—bring back the softness and sheen of youth. RIT alone gives perfect results. Does not streak, dry the hair, or give that dyed look. Harmless as water, proved so by seven years' testing. Don't let gray hair mar your hap- piness. Go to your nearest dealer. Ask for regular Instant RIT, Golden Brown or Dark Brown. Simple di- rections are in every package.—Ad- vertisement. | flflfifl coffee Science recognizes the stimulating, heartening effect of coffee. Says it puts new courage and life into you. But says also — remember to avoid stale coffee. HERE'S a last ounce of energy needed to compete successfully in business. . . in sports. And thou- sands of men and women get it out of coffee. But how about the others who say—we wish we could, but coffee digestion! makes our heads ache, gives us in- What are the facts? Science says the answer lies in whether the cof- fee you drink is fresh or stale. Stale coffee develops a rancid oil. Nearly half a cup to a pound. And much stale coffee may definitely cause distress. But fresh coffee is safe, as well as a deli- cious stimulant. If you are a normal healthy grown-up you can easily drink as many as 5 cups a day. So, to insure freshness for all coffee- lovers, Chase & Sanborn instituted Dated Coffee. The actual date of delivery printed on every can. And no can is allowed to stay on your grocer’s shelf more than 10 days. Dated Coffee is the only way to be surz of drinking fresh, delicious, full-flavored coffee. Order Chase & Sanborn’s tomor- row. In half-pound and one-pound cans.