Evening Star Newspaper, March 15, 1935, Page 47

MAGA Shopping in By Margaret ZINE PAGE. Washington A Weekly Digest Warner HAT do you look for in the shops these days when you know that Spring is just around the corner? Don't you love to look at every new thing there is, and then finally decide to get something that you can wear right away and nof have to hang in the closet until Spring really arrives? That is a failing we all have. ‘We can’t wait, so we buy a little frock to jump into immediately, while we give more thought and consideration to the big and important Spring en- semble. The fashion shows give us so many ideas that we are quite bewildered with such variety of design, such riot BLACK-AND-WHITE COAT WITH DRESS OF RASPBERRY CREPE. ONE OF THE SMART CREA- TIONS OF THE SEASON, SKETCHED IN A WASHINGTON SHOP. of color. The more we see, the less we know, but careful Spring shop- ping spread out over a number of weeks will make a new person of you, so that by Easter you will step forth like a Spring blossom and surprise even your best friend. But about those other frocks that we might use right away. First pre- sented to us was the black woolen belted coat with overlay of wHite hairline checks about an inch and a quarter square, which is sketched to- day. This comfortable looking and feeling coat has a smart raspberry red silk bow tie to match the rasp- berry crepe dress that accompanies the coat. The smart patent leather belt with unusual buckle and the at- tractive pockets with flat bow feature are all points in favor of this Spring model. You can wear it now with your black felt hat and feel quite proud of yourself. The red dress has long sleeves, & V-neck, and a but- toned over side- closing; most prace iical in every way. . A frock to wear under your long coat is of beige crepe with long sleeves, a small-collar and a short peplum giving the appearance of a two-piece dress. Wide brown lace is gathered on under the col- lar and falls from each shoulder, to a point a little above the waist. Buttons like bunches of round, brown berries ornament the front of the blouse and the belt. Wide frills of brown lace are tacked on the upper side of each cuff and al- lowed to fall gracefully down on the under side. NAVY sheer is really something that will look best when it can be worn without & heavy coat, but we found such a lovely one that we must mention it. It is one of those nice checked sheers with a short, semi- fitted jacket which has a collar and wide revers of white waffle pique. Between the revers you see the little white turnover collar of the dress and three stunning white frog fastenings made of rolled white pique. The back of the jacket has a straight yoke and inverted pleat that is left open to- ward the bottom. An odd shade of slatey gray mate- | lasse crepe is the basis of another three-piece frock with tunic blouse of light green and gray half-inch checks on the diagonal over which is worn a quilted cape of the plain gray. ‘The two and three piece ensembles having become our most useful gar- ments, someone has had the clever idea of making a four-way frock that can be assembled to suit the need and fancy of the moment. For the foun- dation we have a good-looking figured crepe dress with elbow puff sleeves and a round collar with pleated frill, finished with a self-fabric bow. Over this may be worn a hip-length, semi- fitted jacket of plain dark crepe, and the third piece is a complete wrap- around skirt, matching the jacket in and skirt with any extra blouse that you may happen to have. It is a clever thought and is worked out in black with a print of red and white, and also in navy with a print of white | and yellow. It is surprisingly low in price and a good insurance against getting tired of one frock in a short while. Rather the reverse of this en- semble is a redingote which you would naturally suppose to be in two pieces with its black silk coat over a gay print, but alas, there's a catch in it, Things are mnot always what they seem, for the coat does not come off and the frock is only a false front, and yet it is attractive and splendid for many occasions, and as 1t is priced well under $10 you would not object to having one fake frock. | FOR the hard-to-fit figure we found | a wrap-around of navy blue crepe, with surplice closing and revers edged with ruffies of polka-dotted taffeta. You lap it more or less, ac- cording to the variations of your fig- ure from the slender pencil line that we cannot all resemble. It is also sug- gested as a practical frock for smart maternity wear. A very attractive and seasonable dress is one of navy sheer with strong accents of French blue and white. The neck is high and the collar sharply pointed out onto the shoul- ders and filled in at the immediate front with three stiff flowers, two blues and one white. The sleeves, which are straight and wide, have | rows of alternating blue and white bands fagotted together, forming a smart finish. The shallow but ex- tremely broad collar is shown on another navy frock, and this time is of turquoise blue corded taffeta. Wide pointed cuffs of the taffeta finish the three-quarter sleeves that are | somewhat puffed. | Front fullness starting at hip length is very new and smart. It was one of the high points of & beige silk dress shown at a recent fashion show. The dress has a shirt- | waist collar and four perfectly huge clear glass buttons down the front. The large, full sleeves were shirred | high on the shoulder extending over on to the front of the blouse. A V0 AV PO IR (OO PRINT AND PLAIN FABRIC FROCK, ‘WHICH CAN BE COMBINED IN FOUR DIFFERENT WAYS TO SUIT THE MOOD. SKETCEED IN A WASHINGTON SHOP, brown belt and brown hat completed this extremely new model. A gray swagger suit had a scarf and belt of rich raspberry red. A yellow chamois sports jacket and hat was another high light. Watch yellow chamois, for it will be put to many uses this season—hand bags, hat bands, belts, as well as gloves. ———— Sonnysayings BY F. Y. CORY. THE EVENING 5 o Nature's Children BY LILLIAN COX ATHEY. Shooting Star. Dodecatheon Meadia. UR beloved Linnaeus had a vivid imagination, and gave to this flower a scientific name which means 12 gods. In the shooting star flowers of its umbels, he saw a little congress of 12 of the divinities known the ancients, seated about a tiny Olympus. Now see if you can see how he figured this pretty picture out the next time you see this lovely flower. | From April until May it is blossom- ing time and you must search for them in moist woods, cliffs and open prairies. The range is from Penn- sylvania southward and westward, and | from Texas to Manitoba. It is said that only the daisy and primrose are more numerous. | It is not difficult to find them in their haunts, for they are not flowers given to hiding themselves. They | have a stalk 15 to 18 inches high, | topped with the lovely clustered flowers. The leaves are also husky and may be from 5 to 15 inches long. They are root leaves. Scme are toothed; usually they are smooth. The flower is purplish pink or yel- lowish white. The cone may be yellow or maroon. It is slightly fragrant. The flower has developed a very clever scheme of her own for sending her pollen to another hostess. The bee in alighting on the flower to sip the nectar gets her furry “tummy” well powdered with pollen shaken from the | cone as she moves about. You can easily see how it happens, and as her | mind is so absorbed with her own plans, she is a partner doing her part | but unaware of it. on sturdy little pedicles. In the Middle West and Southwest, | where these flowers are very plentiful, you will have an opportunity to notice their resemblance to the cyclamen. Sometimes you will see these beautiful flowers of the prairies in the florist shops of the East, where they attract much attention. You can grow them easily from seed and will be well re- paid for your effort to give them a home in your garden. When you have time to watch the nectar seekers at work you will realize how wonderfully the flower is planned. The reflexed petals have a threefold | scheme. They attract attention, by | bending backward, they offer little dif- | ficulty to the necessary guests and | they discourage the pilfering ones. | The flowing cup is carefully concealed, { because of the rigid “beak,” and only the ones knowing reach it. ‘This is one of the places to look for your little yellow mud-puddle butter- fly—the Sulphur, who clings to the blossom for dear life, as it sways back and forth with the breeze. (Copyright. 1935.) the secret can MENU FOR A DAY. BREAKFAST. | Stewed Apricots Dry Cereal with Cream Poached Eggs on Toast Coffee LUNCHEON. Pea Soup Browned Vegetable Hash Diced Beets, Graham Gems Raisin Gingerbread Tea DINNER. Clear Soup Ham Croquettes French Fried Potatoes Green Peas Cabbage Salad Mayonnaise Dressing In Autumn the | seeds are five-valved, standing erect | STAR, WASHINGTO: Who A D. C, FRIDAY, MARCH 15, re You? The Romance of Your Name. BY RUBY HASKINS ELLIS. THIS name is of Norman-French origin and can be traced back many generations. Several of the! name crossed the Channel and settled in various parts of England, whence | the American families of Benton de- rive their ancestory. ‘The family to which the coat of arms here shown is accredited was is also a well known local name in England, such places as Benton Hall in Northumberland, Lit- tle Benton, Long Benton and many others. ‘The present spelling of this name is very ancient, but it is believed that the name of Boynton is of the same original source. Andrew Benton, a descendant of Edward Benton of 3 County, England, came to America in 1639 and settled in Milford, Conn. He afterward moved to Hartford. Regarding the significance of the hersldic bearings, “Sable, six fusils argent. Crest—a griffin’s head erased argent,” the fusil indicates constancy and wisdom, argent denotes truth, loyalty, sincerity. ISH fresh from the market, as| well as left-over fish and canned F fish, can be used for dishes for every course, from the cocktail to the salad. Fish trimmings— heads, tails and fins, usually left at | the market—can be used for making fish stock. There are two kinds of fish—the white fish and the fat fish. In white fish, all the fat is found in the liver. The fat fish has fat distributed | throughout the flesh. The white fish # somewhat dry and needs to be cooked with extra fat or served with | | rich sauces. Fish should always be well seasoned. Fish Stock. Put all the fish trimmings, such as | bones, head and fins, also any bones or scraps from left-over cooked fish, | into a saucepan. Cover with cold | water and bring to the boiling point. | Set the saucepan on the simmerer or on the back of the stove and let it simmer until the fish falls from the bones. This usually requires about 2 hours. Add onion, carrots cut in dice and parsley chopped fine. Add salt, allowing one teaspoonful of salt for each quart of stock. Let it sim- mer for another hour, strain, and use for fish soups or sauces. This stock may be used also as part of the liquid |in ‘making cream-of-vegetable soups. Fish Soup. Add one cupful of cold boiled or baked fish, boned and flaked very fine, and one teaspoonful of onion juice, to one quart of thin white sauce, made with one pint of milk and one pint of stock. The liquid may be all milk if the fish stock is not avail- able. Bring to the boiling point and serve at once. Add one tablespoon- | ful of salted whipped cream and sprinkle with one teaspoonful of fine- ly chopped parsley. If a more high- 1y seasoned soup is desired, add one teaspoonful of Worcestershire sauce, one tablespoonful of tomato catsup, a little anchovy essence, or three or four tablespoonfuls of grated cheese. Fish Chowder. Have about fouf pounds of codfish or haddock cut in pieces. Take out all bones and remove all skin. Cover the head, tail and bones of the fish with cold water and boil for 20 minutes. Cut & small piece of salt pork in cubes and’ fry. Add one sliced onion, then strain the pork and onion from the fat, putting the |fat into a deep stewpan. Parbeil four cupfuls of diced potatoes and add to the fat in the stewpan. Add two cupfuls of boiling water and cook for a few minutes. Add the liquor | from the head, tail and bones; add the fish. Simmer for about 12 minutes. | Add four tablespoonfuls of butter, a little pepper and two teaspoonfuls of salt. Add four cupfuls of scalded milk. Serve with split crackers in the bowls with the chowder. Scalloped Fish. Butterscotch Pie Coffee Dorothy They are all just as much alike as peas in a pod, or as it they had been turned out by the model of gowns. Duplicate of hairs in their eyebrows. ‘They are on the same diets. They THE most standardized product of this country today is girls. “Everybody’s doing it” is the which they regulate their manners, so that it becomes shame to lyxlrl to loathe liquor and cigarettes when the other girls are smoking like furnaces and drinkin graced. An outlander. She is an TN THEIR slavish imitation of one another, Rz vidual peculiarities and defects. “they” Lo mdiz m-peacvcry girl has to have one of that cut, whether thin, tall or short. If pillbox hats are the thing, no girl look at her nose before perching cne over her right eye. with roseleaf skins and girls with saleratus-biscuit complex- of pink. Girls with dimpled shoulders and of bones wear the same decolletage. During were at their shortest, I saw a pititully crippled steel braces, but she had on a knee-length frock a certain type she is fat or ever takes a Girls fons buy the same shade girls whose backs are racks the time when skirts girl with her legs in When fish is served in a casserole with a crust of pastry, potato, or macaroni, we call it a ple. When Dix Says same factory, They wear the same hats. They have the same number They use the same color lipstick. have the same line of conversation. slogan by which they live, and by a matter of g like fish, She feels herself dis- alien. girls take no account are wearing Good Fish Dishes for Season it is cooked without the cover and topped only with buttered crumbs it s a scallop. Cold cooked salmon, halibut, or any fine fish, may be used for a scallop. Flake the fish and see that all bones and bits of skin are removed. Allow one cupful of light-textured cream sauce for each two cupfuls of fish. Put alter- nate layers of fish and sauce into a deep baking dish, having the sauce well seasoned. Cover the top with fine crumbs, dot the top with butter and beke in a moderate oven until the sauce bubbles and the crumbs are brown. Fisk Fillets. _ Cut and trim left-over cooked fish into pieces suitable for individual servings. Season with salt and pep- per. Dip each piece in egg which has been beaten slightly and diluted with two tablspoonfuls of water. Coat with bread crumbs. Place in a frying basket and fry in deep fat at a temperature of 365 degrees F. Arrange on rounds of toasted or fried bread. Garnish with slices of hard- cooked egg or with slices of lemon and rings of green pepper. Serve with diced cucumbers tossed in French dressing, or with sauce tar- tare. Variation—Arrange the toast and fish around the edge of the platter and fill the center with boiled onions. | Serve with Hollandaise sauce. | Small bits of left-over fish may be | utilized in making savory pies, scal- lops, croquettes, cakes or salads. Special Recipes. Fish in Rolls.—Allow as many din- | ner rolls as there are persons to serve. Cut a slice from the top of each one and remove the centers, reserving them for other uses. the rolls in deep fat at 365 degrees F. Drain on paper and arrange on a platter. Fill with creamed fish or oysters. Fish with Curry Sauce.—Melt two tablespoonfuls of fat, add one diced onion and cook until a golden brown. Add two teaspoonfuls of curry pow- der and one cupful of fish or meat stock, and let simmer for 15 minutes. 1935. il i | ! BY BARBARA BELL. is the button-down-the-fro; basque, fitted with darts, which pre artificial support. BARBARA BELL, ‘Washington Star. Inclosed 25 cents in coin for Pattern No. 1614-B. Size....ss Name Address . (Wrap coins securely in paper.) Add two cupfuls of flaked and boned cooked fish and allow to heat in the sauce. Add salt if needed. Serve in a border of boiled rice or macaroni. Crab Meat Croquettes—Flake one cupful of crab meat and one cupful of cooked white fish (halibut is best) and season with white pepper and a little lemon juice. Make one cupful of thick white sauce and do not sea- son the sauce. Combine with the fish, mix well and spread on a platter to cool thoroughly. Shape into cro- quettes. Dip each croquette in egg beaten slightly, with a teaspoonful of water added to the egg. Roll in very fine crumbs and fry in deep hot fat. Serve with a light-textured cream sauce, { Broiled Shad—Clean the fish and season with salt and pepper. Rub | well with melted fat. Place the shad jon a rack with the skin side down. Put close to the fire to sear the as the fish cooks. When thoroughly cooked, which can be determined by the flesh parting from the bones easily, remove from the rack and place on a hot platter. Garnish with slices of lemon and some parsley and serve at once. Grilled Shad Roe.—Drain the roe from the can. If you use fresh roe soak it for half an hour in cold salted water, then parboil for 10 minutes, plunge into ice water and dry before using. Season the roe with salt, pepper and a few drops of lemon juice. Dredge lightly with flour. Heat a little oll or bacon fat in a skillet and fry the roe until well browned. Add the juice of one lemon to three tables; of but- ter. Let it boil up once, froth with a fork or whisk, and serve on the roe. Cress goes well with roe, and so because all the other girls were wearing them. APPARM‘LY the thing that girls are more afraid of than they are of anything else vidual, in being yourself. It consists in looking differently, in the world is independence or originality. being indi- acting dif- do_pickles. Eggplant Stuffed With Shrimps— Boil one eggplant whole until tender, then cut it in halves lengthwise. Scoop out the center and cut the pulp into small pieces. Remove the membrane from a 53-ounce can of shrimps and chop them. Add four large white onions chopped, a chopped sprig of parsley and half & pound of package cheese cut in small pieces. Mix thoroughly and stuff the egg- plant halves with the mixture. ONE FOR YOU. BUT IVE GOT | TO GO BUY SOME CALUMET | GETTING GROWN-UP, ALL RIGHT! EVEN BEATING HER | { MOTHER AT CAKE-BAKING | | CALUMET BAKES BETTER BECAUSE IT'S REALLY TWO BAKING POWDERS IN ONE! Taffeta for Slende NTERESTING uses of the two- plece idea in frocks are observed in adaptations of fashions of the 80s. The favorite of the moment - THIS CAK { VELVET! | GUESS ILLHAVE {| TO TRY THAT CALUMET AFTER ALL. ITS THRIFT- IER TOO-WITH THAT SMALL PROPORTION. WOMEN’S FEATURES. r Figure | | N Ll | This is a many-occasion dress, which will look right practically any- where, because of its exclusive styling and street length. Barbara Bell Pattern No. 1614-B is designed in sizes 12, 14, 16, 18 and 20. Corresponding bust measurement, nt | 0- duce wasplike lines without too much | 30. 32, 34, 36 and 38. Size 16 (34) requires about four yards of 39-inch material Measure pattern pieces for fine lace, or contrasting silk. Every Barbara Bell pattern includes | an _illustrated instruction guide. ICKS COUGH Dgy ... Real Throat reliefl Medicated with ingredi- ents of Vicks VapoRub ALL RIGHT, DEAR. BUT YOU WONT GET ME TO CHANGE MY BRAND! 1S THAT ALLTHE T0 THE CUP OF E% REALLY LIKE MAKE A e AQUICK ONE FOR THE MIXING BOWL~-ITS ACTION SET FREE BY LIQUID. IT STARTS THE LEAVENING PROPERLY YOU USE, HELEN 7 JUST ONE LEVEL TEASPOON BIT OF BAKING POWDER CAN e Living 150 Years BY EWARD McCOLLUM. AVING traced in our former I l talks the cause of acidosis, and prescribed long, deep breaths of fresh air as step No. 1 in providing the blood with sufficlent oxygen to relieve this troublesome condition, we are ready for the second step. We are ready for the blood-building foods which will best encourage the development of the special part of the blood which transports oxygen. ‘They are . . the fresh, sun- ripened fruits and berries having deep red or dark brown color. Also, the blood requires calcium and chior- aphylle, in addition to the iron and other elements found in the fruits and berries. Calcium is found in caulifiover and in fresh milk. Cheeses also con= tain their abundant portion of this | valuable element. Chloraphylle is found only in fresh leafy vegetables | of the brighter green color, and the wilting of these vegetables renders | them “less valuable, for the blood- | building properties are partially de- stroyed. Some of my readers who have |made a superficial study of food | science, have learned which are the | acid foods and which are the base forming or alkaline foods. They have formed the impression that if they keep the alkaline belance high in | their diets, they will never have aci- | dosis, but after months, even years of |a high alkaline diet, many persons continue to suffer from this common | ailment. I hope that through this discussion I have been able to explain why this happens. Generzlly speaking, the acid foods are: Meat, fish, eggs, fowl, starches, | sweets, cereals and some of the heavier manufactured cheeses. All other foods may be considered alka- line or neutral. It should not-be difficult for you to balance your food supply, using this list as a guide, Breathe deeply of fresh air, so that the blood will receive its required | supply of oxygen. . . . Eat the focds that encourage the development of that part of the blood which trans- | ports oxygen, then balance the diet | 50 that about 70 per cent (by weight) of the foods you eat are base-form- ing or alkaline, and you will in all | probability be free from the dangers | of acidosis and the disorders resulting | from it. Regular periods of outdoor exer- | cise and regular habits of eating and | sleeping are beneficial to the person who has suffered at the hands of general debiilty because of the pres- ence of acidosis. If you make the few minor corrections suggested herein, you will find that you will improve not only physically, but that your | spirits will be high, and your good | friend, General Efficiency, will lick old | man Debility. | (Continued Next Priday.) GRAPEFRUIT “TREE-RIPENED WHOLESOME DELICIOUS ‘Wholesale Distributors W. Chas, Heitmuller Co. 1310 5th St. N.E.. Washington. D. C. CALUMET | { YES— AND TEACHER SAYS WE CAN CUT DOWN | THE BAKING POWDER TO THAT PROPORTION IN MOST ALL OUR OLD RECIPES. SIFTED WELL, TEACHER SAYS CALUMET 1S DOUBLE-ACTING. SO IT GOES FARTHER AND - CAKE 50 LIGHT. A SLOWER ONE FOR THE QVEN, ITS ACTION SET FREE BY HEAT. IT PROTECTS THE BATTER OR DOUGH color, which just snaps on at the under-arm seam. The fourth possi- bility of this outfit is to use the jacket Sprinkle with bread crumbs, dot with two tablespoonfuls of butter and bake for 20 minutes in a slow oven. erently, having a different point of view from the crowds. Personality {l muymlhn‘( that makes & man or woman stand out from the mass, in- stead of being submerged in it, yet girls dread it as if it were & The Debunker BY JOHN HARVEY FURBAY, Ph.D. J the immortal song entitled “Home, Sweet Home,” never even had a home of his own. He roamed sbout over the earth, a homeless and lonely man, and finally died, at the age of 81, in “Tunis, Afric: The United States consul had a ‘simple slab put on his grave, 5 > “Sure when thy gentle spirit Qed ‘To realms beyond the -dome, ‘With m outstretched, ; angels Welcome to Heaven's Home, Sweet (Copyright, 1835.) | . OHN HOWARD PAYNE, who wrote Somebody pushed my hat, down over my eyes, but L got to see how big a feller done it before I knows how mad I is. | (Copyright. 1935.) Peychology BY DR. JESSE W. SPROWLS wnmmtlnthtsworldvuy long until we begin to discover contradictions. As we grow older we find reasons for some of these contra. dictions. But sometimes our contra- dictions get the better of our wits. We are unable to find a reason for them. So we all tend to do what appears to be the next best thing—get them out of our minds. And then the biggest contradiction in the world faces us. ‘When you try to force a forgetting you are really making it easier to re- member what you would like to for- get. There is no such thing as willing- ly and wiftingly putting things out of your mind. “Forget it” is a useless piece of advice. In the face of this situation, the great. unconscious takes a hand and administers & home-made remedy. In circles this remedy is contradictions by the simple :g‘ugunmmm blight inatead of the making of their fortunes. In their mania for making rubber stamps of themselves, girls ity to make the best of themselves. ad . 5 £ 3 i E o A iy I Many beauty, if only she had the courage particular style, and do her hair in of disfiguring herself by we L [PH i g5% ough she is as innocent and tells storles that Frozen Lobster Entree—Fold half a cupful of mayonnaise into half a cupful of cream whipped. Then fold in one cupful of lobster meat diced, half a cupful of small cooked peas and a little salt. Blend thoroughly. Freese in the tray of an automatic refrigerator for about two hours. Unmold onto a platter of crisp let- tuce leaves. Garnish with additional mayonnaise and tomato slices. This mixture should not be frozen at too low & temperature. Theywork with Any Soap Try these Scouring Sponges for pots, 101 household uses. Easy on your honds— 816G ROLLS N EVERY BOX waer 107 “That’s why your baking is bound to be better with Calumet’s Double-Action! Here’s our Calumet Brown Sugar Crumb Cake recipe. Try it!” Pyrex, woodwork, alyminum, stoves. | CALUMET the Double-Acting Baking Powder A product of General Foods BROWN SUGAR CRUMB CAKE 1 gt 1 cup finely cut raisine Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, creaming together up of mixture; to remainder, and Bake in moderate oven (350° F.) 50 minutes, or until done. Cut in squares. Serve hot. (All measurements e level.) I FREE—RECIPE BOOK! MAIL COUPONI Frances Lee Barton, General Foods, Battle Cregk, Mich. Please send me . . . book “The Calumet Book of Oven Tfim*‘"w.!.fld‘i FREE . .. your new Calumet baking -35 Neme oo Sreetm e T e R T Print name and address plainly. (Offer expires Dec. 31, 1935.]