Evening Star Newspaper, March 28, 1935, Page 42

Cc—4 — WOMEN’S FEATURES. THE EVENING STAR, WASHINGTON, D. ©C, THURSDAY, MARCH 28, 1935. WOMEN’S FEATURES. Variety Furnishes the Spice for Seasoning the Modern Woman’s Life Mock Turtle ’s Theme Survives in Kitchens of Housewives Today Simmering Soup Pot Has Become Extinct| But Homemade Stock Is Good Food Investment. BY BETSY CASWELL. ©O YOU remember that melting ballad, as sung by the lachry- mose Mock Turtle in “Alice in Wonderland,” about “Soup of the Evening, Be-e-e-utiful Boup?” That became the theme song of the . Mock Turtle, and with good reason. “ ment know. For cen- It would, how- ever, be an excel- lent idea to in- troduce its strains into the kitchen of every good and thrifty housewife. For soup is one of the least ex- pensive and most easily adigested . forms of nourish- that we ot it et Betsy Caswell. the mainstay of the people of the Old ‘World—in the homes of rich and poor alike, a great soup kettle could be found simmering quietly away on the back of the stove. - The only difference really lay in the quality of the ingredients from which the strength of the stock was derived ~—in the great houses meat and vege- tables, bought just for the soup pot, were used; in the peasant Kkitchens usually the left-overs—bones, scraps of meat, vegetable parings and greens, a few dried beans, etc., were tossed into the big kettle, to emerge as a savory and delicious broth. This soup, although of coarser fundamen- tals than the other, probably held Jjust as much nourishment and vitamin value, for the skins of the vegetables and the green tops, as well as the other bits, usually contain most of the food value of the plant. * ok ok Kk HERE in this country, especially in late years, when much of our cooking had to be considered in terms of fuel consumption, the soup pot simmering all day has become almost extinct. However, homemade stock, cooked in 8 modern manner, is indeed an investment in food value. The stock may be put to so many uses, for sauces, for aspic, for cream soups— and, if some one in the household is suddenly taken ill, clear amber soup, either in jelly or piping hot, is a wonderful help to have on hand. To make sure that our soup is really worth all the time and money ex- pended upon it we should choose the ingredients with care. As our soup, because of fuel cost, cannot cook 24 hours or more, we must put into its construction the things which will give the greatest amount of nutritive value for the least amount of money. It is for this reason that you have the butcher crack the soupbone—so that you may get the full value of the marrow contained therein, for the marrow is full of fat, protein and dron. * ¥ % % THE rest of the soup bone contrib- «* utes a variety of important ele- ments. A little calcium will dissolve Pieces of Old Towels For Razyids BY FLORENCE LA GANKE. “WWHAT on earth are you doing with . that old towel?” “For Pete’s sake, that's what I am doing. Your razor blades have cut too many of my good towels to ritbons. Oh, I know you think you are careful, but that sharp blade cuts a little slit here and a little slit here and first thing you know the towel is slashed to ribbons. “I decided to take some of my old | towels and cut them into a con- venient size. Then I intend to fringe them and embroider the words ‘razor towel’ in embroidery thread of a de- cided color. The towel will be hung on the rack close to the wash bowl and Heaven help you if you use any more good towels to dry your razor + blades.” “Sounds like a swell idea. But I bet you are exaggerating. I don’t believe I ever spoiled a towel. I've been careful, honey, Teally I have.” ! “Careful your eye! Look at this and this.” Peter looked and was convinced, although he was equally sure that he had been careful and had tried to hold the blade so it would not cut the towel. In making these towels Nancy Page ‘took old huck and linen towels and cut them to a size similar to that of a finger-tip towel. The direction Jeaflet gives the proportion. You may procure the direction leaflet by com- plying with the directions given at the end of this column. On this sheet are the words “razor towel” in a shape and size just right for embroidering. They are written heavily enough, so that it will be an easy matter to trace the letters directly onto the towel. Of course, earbon paper may be used if desired. In embroidering the words, Nancy suggests rich red or blue or brilllant green embroidery cotton depending on the color scheme of the bath .room. But in any case the wording should be so conspicuous that there will be no excuse for not finding and using the towel. If you are afraid the fringing will ‘work up too far in the towel run a line of machine stitching along the ‘line where you want the fringe to + stop. T b T a seif-addressed, stamped en- Selope “la Nahey Faze in care of this (Copyrisht, 1035.) . ivelope to from the inner part of the bone, and some of the bone tissue will be con- verted into gelatin. The meat on the bone will give up fat, minerals and vitamin G, but retains most of its protein values. Therefore, the more meat that you have with the bone, and serve with the stock, the more food value there is to the dish. Also, naturally, the more concen- trated the stock is, the more health- ful it is. A “wishy-washy” soup does no good to any one, and is only & waste of the ingredients and fuel con- sumed in its preparation. I can re- member, years ago, when I was at boarding school, we used to have a soup which the girls christened “chicken steeplechase”—it was 80 thin and watery that we maintaiged a chicken had simply passed through the kettle of water in a big hurry. That soup has always stayed in my mind as being everything that a soup should not. When counting food values, you must also consider the nutritive con- tent of each vegetable that you add to the soup, in addition to thinking of its flavoring qualities. A so-called “soup bunch,” for instance, is a good idea for flavor, but is not big enough to add much real substance. Rice, tomatoes, potatoes and cabbage are all useful as a good source of vitamin values, and, when added in quantity to the meat stock, produce a really nourishing liquid. * X Kk X BEANS, lentils and peas add many valuable elements to the stock, be- cause they are concentrated foods, and contain proteins and minerals. A trick to vary the flavor of the soup is to brown the vegetables in fat before adding them to the liquid. Rice is good, when treated in this way, also barley. The following basic recipe for mak- ing a good stock is relatively inex- pensive; when properly done and cooled it will be a clear amber jelly which can be kept in jars in the refrigerator and melted down as required. To this base may be added more vegetables, spaghetti, rice, bare ley or anything that appeals to you. Soup Stock. Four pounds shin of beef. knuckle of veal, three quarts cold water, one can tomatoes (quart), four onions, six carrots, one celery stalk, one head let- tuce, pepper and salt. Have bones cracked by the butcher. Wash well, and place them in the kettle with pepper and salt. Add the water and the tomatoes, simmer for two hours, and then add vegetables. Cook 2%, hours longer, stirring occa- sionally. Strain through coarse sieve into bowl, and set in ice box over- night. Skim the grease the next morning, reheat and clarify with egg lluLlll, pour into jars and allow to €00] If you wish advice on your ewn in- dividual Betsy Caswell, in care of The Star, enclosing stamped, self-addressed envelope for reply. Arthritis and Causes As P_r_c&lems BY JAMES W. BARTON, M. D, IT IS believed that rheumatism is the oldest ailment known and yet it is responsible for more illness, more loss of time from employment, than any other known ailment. In an effort to relieve the pain, crippling and loss of employment, physicians in every country are or- ganizing societies for the prevention and treatment of rheumatism. As with every form of treatment for any ailment, the importance of one method has been exaggerated, with the pendulum swinging then too much the other way. so also has it been with the removal of infected teeth in treating rheumatism. So dramatic were the cures of rheuma- tism by removal of teeth and tonsils that for a time practically all cases were advised to have teeth and ton- sils removed. As many of these cases were not due to infected teeth or ton- sils, and in others too much damage to joints had already been done, even when the cause was teeth or tonsils, the removal of teeth and tonsils for rheumatism fell into disfavor. Now the truth of the matter is that infected teeth and tonsils are still responsible for more cases than any other single cause, but there are other parts or organs of the body that can cause rheumatism by poisoning the blood stream and these other organs are often overlooked. One of the worst offenders is the large intestine; it not only holds poisons from other parts within it, but also manufactures poisons of its own, which, absorbed by the blood, carry trouble to the joints of the body and rheumatism results. The gall bladder is another source of infection causing rheumatism. However, food is now considered a factor, and the starch foods—potatoes, bread, sugar—are blamed for aggra- vating or prolonging rheumatic symptoms. The weather is an important factor; when the atmospheric pressure is low the rheumatic patients in hospitals 311 en:n';'xhln bitterly of pain and That the form of employment is a factor is recognized, and it has been said that each trade has its own brand of rheumatism or arthritis. ‘When the patient is not overweight it is believed that more fluid—water— should be taken to help the kidneys rid the blood of waste products. (Copyright. 1935.) My Neighbor Says:: The orange African daisy is an excellent border plant. It problems, write to | these books. Choice Ingredients Give Substance and Flavor to Soup Good soup stock derives its strength from many sources, and when froperly fprepared becomes the very essence of nourishment. Meats and a variety of fresh vegetables all contribute food value and savor to the finished product. This stock forms a base for a number of soups. Child Needs Truth With Its Reading Life Should Be Shown With Light and Shad- ow in Its Course. BY ANGELO PATRI RECENTLY books about youth, and there have been many, have been gloomy, sordid, ugly accounts of be- deviled children. Parents are either foolish or cruel. Priends are enemies in disguise. Teachers are (yrants and bad characters. I object strongly to the tone of . Life is not like that. Even on the darkest day that ever dawned upon suffering humanity beauty dawned also. In the hours of deepest anguish strength to endure, and hope, and peace, came stealing into the stricken soul. There is no burden, no sorrow, no sin that goes unrelieved. Life is fundamentally good and that goodness finally strug- gles to the surface and brings peace and beauty with it. Man's struggles are justified in the end. There are ugly things in life. There are people who spoil their own lives and blight the lives of others. Inno- cent children, long suffering fathers and mothers, patient toilers, suffer under conditions that wring their souls. But always, somewhere, some- how, rellef comes, wrongs are righted and suffering is soothed. Beauty of spirit rises and shines to bless hu- manity in the midst of its woes. I have no quarrel with those who insist upon facing the truth. Truth should be faced when one can find it. Who has? Surely the unbroken darkness of blighted lives is not the truth. Why should it be more truth- ful than Pollyanna? It is no nearer the truth. Life is & mixture of good and evil, light and shadow. People are sinful and brave and cowardly and mean and kind and generous and glad and sad, in person. The whole of man’s humanity expresses itself in him from hour to hour, but he is the greatest of all the creatures that walk this earth. He is capable of great sacrifice, tremendous struggle, gor- geous flights, triumphant victories over himself and his earth. ‘Why not remember that when tell- ing a story? Dickens did. I reac Dickens again and again, and never tire of the story he tells nor of the people he creates. Tney are human, very like the men and women about me. I see Micawber, I meet David, I greet Steerforth daily as I go about my business, and I like them just as they are, creatures of light and shadow, of good and evil, struggling to live in an imperfect world. Dickens could draw a villain and tell a tragic story, move one to hot anger or sorrowful tears, without ask- ing one to believe that all the world was bad or sad or doggone. He was & master story teller, a social reformer, & creative artist. He knew iife and he understood prople. He loved youth and fought in its cause. But he never wrote a sordid tale without leaving a scheme of light and hope ‘and faith through it. To my mind he came nearer telling the truth about life and its people than our authors who tell such dreary tales of sin and death. The trouble with the realists is that they are ot really sure about the good. ‘They inherit goodness from life, which the Creator looked at one day and pronounced very good. (Copyright. 1935 Fried Cauliflower. Boiled caulifiower that has been left over from another meal is very tasty broken into flowerets and dipped in batter and PFrench-fried or sauted in hot butter or other fat. Magazine Features The regular magazine features may be found on following pages in this issue of The Evening . Complexion Routine Directions Also Given for Selection of Colors to Suit Type. BY LOIS LEEDS. EAR MISS LEEDS — When I powder my skin looks rough and the powder cakes. What can I do to correct this? (2) I have a light complex- ion and light brown hair. What shades or make-up should I use? (3) I am 5 feet 7 inches tall and weigh 122 pounds. Is this the right weight for a girl of 17? (4) Is 8'% inches too large for my ankle measure? SKINNEY. Answer—You evidently do not pre- pare your skin properly before apply- ing make-up. First cleanse your skin with cleansing cream, then wash it with soap and water, rinse well- in cold water, ‘blot dry, then apply your powder base, which may be vanishing cream, an olly cream or a skin lotion. Experiment and use the base that gives best results. Next comes the rouge, then the powder. Fill your powder puff with powder and press it here and there on your face, then take a fluff of clean absorb- ent cotton or a complexion blender (s soft brush) and dust the powder around delicately. Brush off the ex- cess powder from eyebrows, hairline and wings of the nose. Then use lip- stick, but be sure not to overdo it, Apply the color in a good light, as the expert would do when she pre- pares to use just enough make-up to accent her fresh girlish charm without any trace of hardness and artificiality. Besides using make-up correctly you must give your skin a good cleansing and stimulating treatment every night. Use a complexion brush and plenty of soap and water. Rinse well in cold water. (2) Try a light brunette powder ‘with rouge and lipstick in medium rose. (3) You are seven pounds below the average for your age and height. (4) 1t is a bit large, but there is no way to reduce large ankle bones. Don’t Treatment of Children Wh_o_ére I11 BY MYRTLE MEYER ELDRED. ECAUSE of the contagious nature of such serious ilinesses as measles and scarlet fever, mothers have voiced their belief that public schools should protect pupils by sending home any child who comes to school suffering from a cold. Most children’s diseases start with what looks like a eold—so that this procedure would help to pre- vent the spread of contagion. Modern nursery schools and some elementary schools have adopied s policy of this sort. Children are ex- amined by & nurse when they arrive and are allowed to remain only if they show no detectable signs of ill- ness. It would mark sn advance were schools everywhere to adopt such & mm such course is universal, why need the mother shift this burden to the school? A mother knows by the way & child looks, talks and acts whether he is on the road to an fliness. a child to go to school. illness does not materialize, BEERERLBEERERE . EEEREL, §,§§355 ittt worry about it, but just develop your calves. It will seem smaller when you have gained more weight. LOIS LEEDS. Drinking Water; Skating. Dear Miss Leeds—Does drinking a lot of water aid in reducing and, if 80, how? (2) What parts of the body does ice skating exercise? (3) I am 5 feet 7 inches tall and 17 years old. ‘What should I weigh? E. M. Answer — Drinking water freely (about eight glassfuls daily) does not bring down the weight, but it is a health habit that all should cultivate with few exceptions. When one is trying to reduce it is particularly help- ful to drink this amount of water. 2. All the large muscles of legs and trunk are used to a greater or less Sas —Star Staft Photo. Courtesy O'Conner's Markst, and walst get most of the exercise. Deep breathing is stimulated. 3. The average weight for your age and height is 120 pounds. LOIS LEDS. Too Tall. Dear Miss Leeds—I am a gifl 19 years old and am almost 6 feet tall. I have a good figure, wear my clothes be- comingly, have a very good disposition, an attractive face and I am not clumsy. Everything about me seems o. k. except my height. My friends are quite tall, but are not as tall as I am. I feel silly because of my height. Please tell me how I can overcome this feeling and lose my self—eonscxousr;‘m. L.N. Answer—You must face the fact that you are very likely to spend your life among people who are shorter than you are, so adjust yourself to the idea with good sense. You seem to have plenty of beauty assets, more than most girls; do the best you can with these and stop worrying about your height, whieh is beyond your control. You can make yourself look shorter by wearing two-piece effects in clothes, horizontal stripes, brimmed hats, inconspicuous colors. Interest yourself in some work, hobby or cause and you will not have time for self- consciousness. LOIS LEEDS. (Copyright. 1935.) . 'YEARS AGO mothers used to give sassafras tea, sulphur and molasses, or some other “spring tonic” for “spring fever.” “Spring fever,” with its days of listlessness, is many times nothing more or less than plain, ordinary constipation—due to insufficient “bulk” in the meals you eat. Your grocer supplies the modern way to correct this condition . . . in a delicious cereal called Kellogg’s ALL-BRaN. Two tablespoon- fuls daily of this pleasant natural food fur- nish the “bulk” required to maintain regular habits. Hew much better than taking old- fashioned “spring tonics.” ALL-BRAN also pro- element of the blood. Keep on the Sunny Side of Life Dorothy Dix ‘Says Beware of Marriage With Mother of Two Spoiled Girls—Vietim of Too Early Marriage. EAR DOROTHY DIX: I am in love with a widow who has tow girls, one 12 and the other 15. They are under . very poor control and do just as they please. I just simply can't stand the way they act, though I don't say anything. But if I married their mother I would have to change from that and I am afraid that it would cause her and me to get along badly. I feel I can't give the mother up, but I can't endure the kids. Please give me your advice. M. R. H. A. Answer—You certainly have a pro- phetic soul when it warns you that you will have trouble with the mother the minute you begin to try to control her undisciplined children. Brother, you are headed for grief if you at- | tempt it. If you feel any call to be an animal tamer begin on something mild and gentle, such as a wild elephant or & man-eating tiger or a starving lion, but don’t tackle two spoiled adolescent girls, as you value your life. WHY, they will tear you limb from | limb and enjoy doing it. They will frazzle out your nerves until they drive you insane. They will make your home a perpetual battleground. ‘They will spoil your meals with their quarrels. They will deprive you of | sleep with their goings and comings | and their whoops and yells and their | boy friends. They will spend all of | your money on gasoline and sport | clothes and costume jewelry and soft | drinks and cigarettes. They will | trample your every right under foot, and you will spend your time wonder- ing what the fool-killer was doing that he didn’t get you on the day you mar- ried their mother. ‘Why, only parents who have the love and patience and humility that par- enthood brings are enabled, by reason of their superior fortitude and the mercy of heaven, to live through their children’s adolescence. For one not thus miraculously sustained, the ordeal is unbearable even for the most ad- venturous. DON'T deceive yourself into thinking that, if you marry this woman with her half-grown girls, she will | side with you and hold up your hands when you try to discipline them. She will not. She will go over to the| enemy's camp every time, and align herself with the children’ and think | and tell you how mean and cruel and | | tyrannical you are, when you think | that the poor, dear children should be made to behave themselves and not be permitted to run wild. In prac- | tically every family, it is mother and | the girls against father, even when it ! is their own father, and what hap- pens to a stepfather when he faces| that consolidated opposition is too! horrible to think of. | Being a stepfather is the toughest job that any man ever tackles. It is really harder for 8 man to be a good stepfather than it is for a woman to be a good stepmother, because most | women have some maternal instinct | that makes them fond of children and ‘ gives them some intuitive knowledge of them, but few men are endowed by | nature with much paternal instinct. ' ‘That is something that has to be de- veloped in them by their own children. | Children are an acquired taste with | men, so to speak. * ¥ % * | l )!AR MISS DIX: My husband and | I have been married almost four | years. No children. No happiness, be- | cause we are just two opposite types | " Years of people. He likes to sit at home and never enjoys anything where he must spend money. I like to step out occasionally. He fusses even when I spend my own money. About six months ago I became tired of such a life and so I left him. We were scparated only a few days and he begged me to come back, after which he was an ideal husband for two or three months. I was perfectly happy and thought he was, but he says that he can never be happy with me again. He believes there is a mate for every person and he thinks we are mismated. I love him and it breaks my heart to think of giving him up. I am working and am self-supporting. I am 20 years old and he is 22. What should we do? T.N.C. Answer—You are 20 and have been married four years. He is 22 and has been married four years. Two children who married before they were old enough to know what they wanted in a wife and husband and whose tastes have changed and who now find that they don't like what they have and can't get along together. Another illustration of the tragic result of tco early marriages. UT, if you really love your husband, before you finally wreck your home don't you think that you should give your marriage another chance? You haven'’t really tried it out yet. You haven't given it time to take root and flower into something beautiful and sweet. You wouldn’t expect to make a success in any other calling in four years. Why expect that of marriage? 1t takes years and years for a man and woman to adjust themselves to each other and to learn the technique of living together. In marriage the one who loves most and to whom the breaking up of the marriage would mean the most suffer- ing must necessarily make the greatest sacrifice to keep the marriage a going concern. This being true, it is up to you, if you wish to keep your husband, to make yourself the kind of wife he wants, (Copyright. 1935.) MENU FOR A DAY. BREAKFAST. Stewed Rhubarb Wheat Cereal with Cream Raisin Cinnamon Toast Coffee. LUNCHEON. Macaroni with Cheese Mixed Green Salad Rye Bread Grape Juice Gelatin Dessert Tea. DINNER. Shrimp Cocktail Baked Fish, Oyster Dressing Mashed Potatoes Artichokes, Tartar Sauce Tomato Salad, French Dressing Baked Indian Pudding Coffee. RAISIN CINNAMON TOAST. Cut raisin bread rather thin, trim off the crusts and cut in two diagonally and toast a rich brown. Brush with melted butter and sprinkle with mixture of cinnamon and sugar, put in the oven for a moment until the butter and seasoning soak in. Serve immediately, piled upon a hot plate. (Copyright. 1935) ago it was safras Tea Of course, if you feel actually ill, after being cooped up indoors all winter, you should con- sult your doctor. ALL-BRAN corrects only common constipation, makes no claim to be a “cure-all.” Kellogg’s ALL-BRAN contains much more needed “bulk” than part-bran products. Serve as a cereal with milk or cream, or cook into delicious muffins, breads, waffles, etc. Appe- tizing recipes on the red-and-green pack- age. Made by Kellogg in Battle Creek, Michigan.