Evening Star Newspaper, March 30, 1935, Page 22

B—6 WOMEN’S FEATURES. THE EVENING STAR, WASHINGTON, D. C, BATURDAY, MARCH 30, 1935. WOMEN'’S FEATURES. Women Enjoy New ldeas and Suggestions for Springtime Witching Charm Shared By Guests Who Gather| For Quiet Chats at Tea ‘Attention to Detail Is Essential for Pleas- sure—Attractive China Service Is Needed. BY BETSY CASWELL. LATE Sunday afterncon in Spring—pale gold sunlignt just beginning to turn to rose, and a few congenial friends gath- ered about the shining silver tea tray! ‘What form of entertainment can quite take ihe place of “afternoon tea”? Then guests are relaxed, pleas- antly able to avail themselves of the opportunity for quiet chat with friends too apt to slip away from us in the hurly- burly of the mod- ern existence. Formal dinner parties do not offer the same cozy medium for the interchange of ideas —every one is a bit more restrained and on their “party behavior.” Large re- ceptions and teas are, of course. too crowded for more than a hasty greeting and farewell—but the 5 o'clock tea hour exerts its witching charm over all present, and produces congeniality i1 its highest and best sense. Tea is not a difficult affair for the hostess, therefore she may enjoy it also. But she must be careful in her initial planning and ordering, so that everythinz is perfect and will run smoothly from start to finish. A casually arranged tea table which gives the impression of being “thrown together” spoils the general effect, and the same thing holds true of food that has been carelessly selected. If you attend to the matter yourself, you will naturally take great pains— but if you-leave it to the maid, be sure that she is so thoroughly trained in the tea-nour ritual that she will make no errors of either omission or commission. IN SETTING the stage for the oc- casion, there are several important points to be vorne in mind. The tea table should be fairly large, as a smell one cannot hold all the necessavy equipment, and little ones have to be added here and there, causing a confused look and getting in the way. A good, sturdy card table is an excellent solution, and, if you like a low table, saw a few inches off its legs, keeping it just for use at tea time. A really fine tea cloth is always & good investment, as with proper care and laundering it will last for Betsy Caswell %k x years, and delicate lace and embroid- | oo mewhat unkind—macaroons, cookies, | ery add much to the grace and dignity of the general setting. There are pale-colored cloths, with napkins to match, of cobweb-fine linen, hand drawn and lace-edged. Ivory-white lace, exquisite needlework on sheer white material is always in good taste —only, whatever you choose, b sure | Coarse | own individual household problems, | materials of the peasant type and | write to Betsy Caswell, in care of The | coloring are only good for use on | Star, inclosing a stamped, self-ad- | ing | dressed envelope for reply. that it is sheer and fine. terraces or porches when tea is being held out of joors on a Summer after- noon. If you use a silver tea service, be sure that it is spotlessly shiny in every detail. For those of us who do not have the silver kettles and teapots, there are enchanting services of china, of copper, chromium and pewter from which to choose. Any of these may be used with great effect, and are in far better taste than poor imitations of the silver ones. I recently saw a set in black porce- lain that would lend charm to any tea table, and one in buttercup yellow china that was the very essence of Spring and sunshine. The metal sets are usually more modernistic in trend, except, of course, the pewter ones, which follow antique designs, in general. Place your service on its tray—the tray should be relatively large and roomy—with the kettle in the middle at the back, the teapot to the right, and the cream pitcher, sugar bowl and lemon plate conveniently dis- posed here and there. The slop-bowl, which also holds the strainer when the latter is not in use, should be | toward the back, at the left of the kettle. | of the table, arrange your teacups on ‘thexr saucers, with their teaspoons on the right. Never stack the cups and saucers. At the back of the table, beyond the tray, place the platters of cakes, sandwiches, toast and so forth. plates and the napkins to the left of the tray, or the plates may be to facilitate service. high chair, facing the door, so that | she may see the guests as they enter, |and converse with each of them in | turn more easily. My experience has | been that if the lady who is pouring tea ensconces herself on a sofa, the two earliest guests will promptly settle | down at her side and stay there for the | rest of the time, completely prohibit- ing conversation between the hostess and her other friends. | There should be plenty of hot water, | carefully made tea, not too strong: | paper-thin slices of lemon with a clove stuck in the center of each one, and, | of course, sugar and cream. In selecting the food for afternoon tea, bear in mind that many of your |friends are attempting to diet and ! will appreciate lack of temptation. Round, thin rice wafers, slightly but- | tered, salted and toasted, will be ap- preciated, as will tiny cucumber sandwiches of whole wheat bread, | flavored with French dressing in- | stead of mayonnaise. | “Rich cakes are unnecessary and or jumbles are a better choice. Fairy gingerbread and oatmeal wafers are also a popular form of sweets. Light food, delicious tea, and pleasant con- versation should combine to form a truly delightful hour. If you wish advice on any of your Right Use of Make-Up Cosmetics Must Be Properly Put on to Avoid Damage. BY LOIS LEEDS. EAR MISS LEEDS—I am 26 years old and had until about eight months ago a very good complexion. My cheeks were always rosy, but I took a no- tion to use some rouge, and I guess It was poison to my skin, for it caused blackheads right away. Now my face Is something terrible to look at and my skin is dry. I never had the black- heads until I used the rouge, but I quit it as soon as I saw what it was doing to me. What is the best thing for me to do now? B. A. 8. Answer: I think that the trouble i1s you did not change your methods of cleansing your face after you began to use make-up. Blackheads do not always follow the use of rouge, since most girls of your age use it. One may have a lovely skin and yet use make-up if one knows how to apply 1t and how to remove it thoroughly at the close of the day. All movie stars, of course, use make- up, but they make a point of using it correctly. Since you are naturally rosy, however, there is no point in your applying artificial color to your cheeks. To repair the damage you have done to your skin you should cleanse your face each night with cleansing cream or oil, then wash it with soap and water, using a com- plexiofl brush to rub up a rich lather; rinse in clean warm water and press out the ripe blackheads with a black- head remover, a small instrument made for this purpose. Now bathe your cheeks with cold boric acid solu- tion and blot dry. Dip your fingers in tissue cream and give a gentle filflifll massage which will leave a ttle of the cream on your skin. Next morning wash your face with cold water. Be sure that your diet dryness stamped (3 cents), self-addressed en- velope to me with a request for my leaflet, “Care of Dry Complexions.” LOIS LEEDS. Is Hot Water Harmful? Dear Miss Leeds—Is hot water harmful to one’s skin? (2). I am 15 years old, 5 feet tall and weigh 90 pounds. Please suggest a diet to build me up. I am never sick. Please also suggest an exercise to form my legs more. PP B Answer: I suppose you refer to the skin on the face. Water for wash- ing the face should be comfortably warm, not hot, and afterward several cold rinses should be used to close the pores. Some authorities believe that only cold water should be used on the face, but I do not agree with this idea entirely. Warm water is better for the evening cleansing, and cold water alone for the morning wash. (2). You are 10 pounds below the average for your age and height. Bet- ter have an examination by a doctor to see it your underweight may be due %o diseased tonsils, decaying teeth, enlarged adenoids or other un- suspected condition. For breakfast you might have an apple, oatmeal cereal with cream, brown sugar and butter, a poached egg on toast, buttered rolls and marm- alade, hot cocoa made with milk. For lunch have a large bowl of chicken noodle soup, cheese sandwich, salad with mayonnaise dressing, cup cus- tard, layer cake. For dinner have mea$, creamed potatoes, spinach, peas, apple dumpling with hard sauce and cream, or gingerbread with chocolate icing, cereal-coffee with cream and sugar. At bedtime drink a glassful of warm milk. Since you are underweight I do not think that leg exercises will help to increase the girth of your legs without a general gain in weight. My leaflet, “How to Gain Weight,” gives further diet and exercise hints that would interest you. If you desire a copy, just send me a request for it in care of this paper and remember to inclose a stamped (3-cent) self- addresesd envelope with your request. LOIS LEEDS. (Copyright. 1935.) MENU FOR A DAY, BREAKFAST Sliced Fresh Pineapple Oatmeal with Cream Ham Omelet Bacon Curls Toast, Marmalade Coffee DINNER Artichokes, Butter Sauce Vegetables Salad, French Dressing Coconut Custard Ple Coffee SUPPER Creamed Crab Meat on Toast Pickles Olives Preserved Peaches Cup Cakes Tea HAM OMELET, Chop cold cooked ham very fine, Put butter in frying pan and when, melted, the chopped ham. Beat two or three eggs (or as many as you wish to serve) very light and season . Pour over ham and fry until set. COCONUT CUSTARD PIE. Two eggs, one pint milk, one teaspoon flour, one teaspoon va- nilla, one-half cup sugar, pinch of nutmeg, one cup coconut. Bake a shell first and put this mixture in, then let it stay in the oven until it starts to puff up. CREAMED CRAB MEAT. One slice of onion one small can of crab meat. Fry together in two tablespoons of butter five minutes, being careful not to burn. Add two table- spoons flour and cook one minute. Add one up milk and one beaten egg yolk. Stir constantly until thickened. Serve on squares of toast. (Copyright. 1935.) | Outside the tray, around the edge | If you wish, you may stack the little | placed under the teacups and saucers, | The hostess should sit in a fairly | The Tea Hour Is the Most Congenial in the Day Delicate lace, combined with gleaming silver and fine porcelain, form a tea table arrangement of rare charm. The tea service is of white Lenox bone china, and the cups and saucers are also Lenox, banded in cobalt blue and gold. The tray is English Sheffeld plate. —Star Staff Photo. Courtesy Dulin & Martin Co. Heart Gets Strength in War Discoveries Are Valuable in Giving Longer Life. BY JAMES W. BARTON, M. D. FEW years ago a patient with a | heart murmur—leaking valve— | was almost afraid to walk or take any exercise, as he thought it would cause | collapse or death. During the war thousands of men | with heart murmur due to leaking | valves found no difficulty in Jholding up their end of the required work. The simple explanation is that just as a pump that is leaking can still pump up enocugh water for the ordi- nary needs of the family, so & leaking heart can pump sufficient blood for | the usual or every-day work, | But there are heart conditions that | are not as simple as the ordinary leaking valve; that is the heart muscle not strong enough to pump sufficient blood for when the ordi- nary amount of work is done; not enough oxygen getting to the heart muscle; a heart that is very rapid or irregular in its beats. These heart conditions bring on shortness of breath, swelling of the feet and, when the vessel carrying blood to the heart muscle is blocked, severe gripping pain in region of the breast bone. Even in these “serious” conditions it has becn found that complete rest or partial rest will help the patient to live a reasonable length of time. However, when rest or drugs fail in strengthening the heart or reliev- ing breast pain the use of 50 per cent oxygen has been of great help. | Drs. O. Brenner and H. Donovan | in the British Medical Journal state | that “any measure which promises to prolong in fair comfort the lives of patients with a failing heart due to congestion or partial closing of the blood vessel supplying the heart muscle must command serious atten- tion.” They advise, therefore, that the thyroid gland of these patients be compeltely removed. They record 2 number of cases where the patients were gradually failing despite all other forms of treatment. Not only is the operation comparatively safe, but so greatly improves the patients’ condition that many of them become able to work. (Copyright. 1935.) Part fii_nts BY LYDIA LE BARON WALKER. EFRESHMENTS are prepared for the April Fool party. Each dish has some surprise or “fool” element. For example, | the beverage looks like pink lemonade, but proves to be ice water delicately tinted pink with vegetable coloring, or beet juice having in it a few shavings of sliced lemon and bits of cut-up maraschino cherries. There must not be enough of these fruits to supply any flavor, just enough to be misleading. FOOL SANDWICHES. The assorted sandwiches have a few “fool” ones among them, such as dark rose flannel or other cloth for tongue, or shredded salt codfish instead of chicken in with chicken salad sand- wiches. A filling of creamed butter and sugar, with bits of chopped un- cooked cranberries and capers mixed ‘with them, will fool those who believe they are getting cream cheese and olive sandwiches. Yellow cloth, espe- cially yellow felt, makes a “fool” cheese sandwich. In the assortment of some genuine and some “fool” sandwiches, there should never be anything which could be eaten and prove injurious. The mixtures must’ either be non- edible as cloth, or surprising as the salt cod for chicken, etc. FOOL CAKES AND CANDY. Among the cakes, have an assort- ment with occasionally frosted biscuits, and frosted corn muffins mixed in with bought, sure to have the conventional “fool” New Ways Streamline Is Simple Free From Distracting and Fussy Details. BY BARBARA BELL. | streamline simplicity to which large women are partial is best expressed in dresses which are free from distract- ing and fussy details. Today’s sketch is a perfect illustra- tion of what we mean. It shows & collarless neckline with one carefully chosen flower arranged as a corsage to temper the severity of the plain V. For Summer this is one of the most satisfactory styles there is, for it looks cool, and is seldom unfiatter- ing to short, full throats. Waistlines are on the ascendency. A happy compromise is reached here in the pointed outline extending. above the belt keeping the figure smooth and slender, yet dipping low at center- front. The sleeves are short and of the push-up variety with slashes making them interesting without being too bare for those with conservative in- clinations. In spite of the new dressmaker de- tails, skirts remain simple for day- time and hang straight. When they are made in thin material they flare BARBARA BELL ‘Washington Star. Inclose 25 cents in coins for Pattern No. 1566-B. Size NamMe ...cececssascescencarcsee | Address ..uiiieeiieniiciniiones chocolate creams mixed in with them, the sort that are chocolate-coated cot-| ton batting. ; (Wrap coins securely in paper.) | at the hem and their length is usually | 10 inches from the floor—in heavier | materials 10% inches. This dress is smart in many dif- ferent materials. In silk jacquard print it would be definitely impressive —and to a lesser degree in printed crepes. In cottons the new voiles are very Summery. They go in for gay, colorful designs and have an exciting finish said to be anti-crease. In a chosen color, voile could be made up attractively, and with care, worn through the Summer without a tubbing—so perfectly are the new ones processed. Barbara Bell Pattern No. 1566-B is designed in sizes 34, 36, 38, 40, 43, 44, 46, 48, 50, 52 and 54. Size 36 re- quires 4 yards of 39-inch material This pattern is made in seven pieces. Every Barbara Bell pattern includes an illustrated instruction guide which is easy to understand. (Copyright, 1935.) Broceoli. Prepare the broccoli as you would caulifiower, trimming away the tough stalks and -soaking in cold, salted water, then cook in rapidly boiling salted water until tender, not more than 20 minutes, and drain well. For the dressing, blend together one- fourth teaspoontul of mixed mustard, half a teaspoonful of sugar, two ta- blespoonfuls of horseradish and two tablespoonfuls of lemon juice. Mash & package (two ounces) of cream cheese to a paste with one-third cup- ful of cream or top milk, and gradu- ally add the horsersdish mixture. Blend well and-serve with the broccoll. ~ Real Tasks Create Skill | in Children Practice Is Required to Pave Way to Efficiency. BY MYRTLE MEYER ELDRED. IT MAY be necessary in some homes to manufacture opportunities for the child to enjoy the feeling of re- sponsibility. Thi§ isn't always® easy to do satisfactorily. In some homes there are few tasks which are ot per- formed by servants. The mother has no household burdens and’to load them on the child or children is to invite open rebellion. Yet the child cannot develop re- sponsibilty without practice. And the practice must be pleasant and it must be important—not just seem to be so. | It must make the child feel his vital role in a sharing of the family tasks. It must fill him with a glow of right- eousness when it is performed. These are the essential emotions which will increase his desire to be responsible. When there are few home tasks of the type which can so easily be found by a busy mother who is in close association with her children all day long—then some must be devised. There may be a younger child who can be intrusted to the older one for some short period each day. Clothes, toys and books can be kept in place. | Pets may be cared for, papers and | magazines kept properly arranged, ash trays emptied, plants watered, lawns mowed, fish fed, gardens planted and weeded, porches swept, hose or clothes darned, the laundry cared for. In addition, older children may be made responsible for some one article of the menu—or for the refreshments for their own associates, or for passing | ¥ the napkins and plates when tea is served. One must be on the alert to find those tasks which will be of some use when performed. The small child should not be over- burdened with duties even despite his own extreme zeal. A child’s enthu- siastic interest soon runs out. Let the first tasks be short and easy. Build up the burden gradually. Let the child always feel the urgency of his duties and his share in the family responsibilities. It is thus that he receives a natural education in as- suming more and more vital responsi- bilities. . e Cocoa Bread. Dissolve one cake of compressed yeast in one-fourth cupful of luke- warm water. Scald two cupfuls of milk, and when it has cooled to luke- warm add the dissolved yeast and three cupfuls of white flour. Beat Dorothy Dix Says Is 18 Years Too Much Difference in Age When Pair Contemplates Marriage? EAR MISS DIX—I am & young woman in love with my employer, who is 18 years older than I am. That is quite a difference in age, but when two people have worked to- gether three years without misunder- standings; when they can spend 8 hours a day together and still find plenty to talk and laugh about; when they like the same things; when they have reached an agreement on such matters as allowances, children, etc., aad when they can give each other that feeling of safety and security, don’t you think they have a pretty good chance of making a go of marriage? BETTY. Answer—Indeed I do. I think you have taken marriage out of the gam- bling class and, like David Crockett, you may be sure you gre right and go ahead. For you have eliminated most of the risks of matrimony. Tl-ll first and greatest of these is the danger that & man or woman runs in entering into a life contract with one with whom he or she is practically unacquainted. We laugh at the guilelessness and lack of sophis- tication of those who enter into games of chance with perfect strangers, but in reality they are no greater simps than are the average bride and bride- groom who have entered matrimony with a mate of whose real character, disposition and habits they know no more than if they had never set eyes upon her or him before. They have never seen each other | except when they were dressed up and | powered and perfumed and curled. ‘They have never been together except | when they were putting their best feet | foremost and trying to make a good impression on each other. They have been so busy billing and cooing that they have never even had any con- versation but lovey-dovey talk. They have no idea how they would appear to each other when they were dirty and frowsled and had on their old clothes, nor how either would act in any time of strain or when things went wrong. They don't even know whether they would be good company to each other, when they cut out courting and got down to discussing everyday matters. WHAT we call the disillusion in marriage is merely people getting acquainted with each other. It is John finding out that Mary gets her complexion at the drug store and looks like heck when she needs a new wave, and Mary discovering that John bears no resemblance to a movie hero when he has a three-day beard ca his face. It is John finding out that Mary has a temper, and Mary finding out that John acts like a spoiled child when dinner is late. It is both of them discovering that the other isn't what he or she thought. But this catastrophe of marriage cannot happen when a man and wom- an have worked together side by side for a number of years. They have seen each other with the paint all off and their company manners discard- ed. They have seen each other in times of discouragement and stress, times of exhaustion and nerve framle, and each has taken the measure of the other aad knows just exactly how much strength, courage, fairness and generosity and loyalty the other pos- sesses. Hence marrying the ane with whom you have worked is bound to be a preferred risk in marriage. YOU have also put love to its acid test, which is daily association. We can be in loveswith almost any one whom we see only occasionally | and who always has the fresh interest of novelty, but it takes real love, the genuine blown-in-the-bottle variety, | to stand daily and hourly intimate companionship and still keep its glitter and allure. For we all have little unpleasant ways, little annoying habits, little peculiarities and eccentricities, little mannerisms, we all tell the same stories over again and make the same ejaculations that are apt to get on the nerves of those with whom we spend much time, and it takes a great affec- tion to forgive these and love even our faults because they are our funny little ways. As for the difference in ages between you and your flance, that is negligible. That only counts when one of the high contracting parties is very young and atill unde- veloped. After people are mature, all that counts is their congeniality. DOROTHY DIX. * k% x DEAR MISS DIX—I live in a suburb and am the only one in | the neighborhood who has a phone, | except a couple of stores and an oil station that have pay station 'phones. Most of the people who live in our | block are renters who are here today and gone tomorrow, ordinary people that I do not care to know. They are | running me crazy using my ‘phone. If I am listening to a program on | my radio I have to shut it off while | they phone. They parade through my | home with their rubbers on and track up my floors. They leave me no | privacy, no time that I am safe from | them. What can I do to rid myself MRS. E. M. N. | of this nuisance? | Answer—The reply to that is easy. | Put in a pay telephone yourself. When | your neighbors find out that it costs them a nickel at your house, they will go to the store or the oil station. At any rate, there is no sense in your running a free telephone booth and having your peace and comfort de- stroyed by your deadbeat neighbors, ;and you are foolish to put up with | the imposition. Neighbors can be a ’grnt comfort to you, but they can | also be the greatest muisances on earth. (Copyright. 1935.) Courtesy Rules Are O_ye_rdone Child Is Expected to Learn Good Manners by Experience. BY ANGELO PATRI. IT IS nice to be nice, the story goes. So nice that you spoil a child’s happi- ness, rob him of any feeling of se- curity he might have? That is too nice altogether. “Roger, I was so disappointed. I never felt so flat in my life. To think that you would make such a mistake; before such people, too, when I have been telling you over and over the right thing to say.” | “What did I do now?” | “When I introduced you to John Arnold you said, ‘Pleased to meet ou.’ " “Well, suppose I did? What of it?” “You should have said, ‘How do you do?’ " “For the love of pity what difference does it make?” “The difference is that one is right and the other is wrong. When you norance of the first rules of good man- ners. It is important to me if it isn’t to you. I've done my best to teach you.” “All right. Hereafter I won't tell your friends I'm happy to meet them. T'm not happy to meet them anyway, so it will give me a break at that.” Good manners are a fine asset. No- body can afford to be without them. But such a point as this is scarcely worth troubling a boy about. Man- ners in such detail make a boy self- us and over-mannered. Good manners are never strained, never ob- vious. The natural thing for this boy to say was, “Pleased to meet you.” smooth, cover, and let rise in a warm place until light, then add half a cupful of sugar mixed with half a cupful of cocoa, one teaspoonful of salt, one-fourth cupful of melted but- ter, two beaten eggs and three cup- fuls of flour, or enough flour to make a soft dough. Knead lightly and let rise until double in bulk, about two hours. Mold in two lcaves. Let rise again for about one hour. Bake in a hot oven for 10 minutes, then finish baking in & medium oven. To Put Out Fire. If hot fat spills and ignites, the fire must be smothered, for water will only . scatter the blaze. Sand, a blanket, & rug, or the contents of a flour barrel are the most effective means of extinguishing burning grease. My Neighbor Says: April weather is likely to be fickle, so do not be in too great a hurry to remove Winter cover- ing from roses. Wait until weather is settled. A cloth dipped in vinegar and rubbed over the kitchen stove, What harm was done? Right and wrong are too broad in their implica- tions for such a matter. It is on this point that many a stickler comes to grief. Manners are not a matter of fundamental morality. They are forms. They are surface things. They assume the virtues of character before those virtues exist. ‘The assumption is in itself good. It lays the foundation for the moralities that are basic to character. Children must be taught good manners so that they can assimilate good morals. is this idea that makes mothers teachers so insistent upon the form. The idea is sound, but approach is not always so cer- Go slowly with the self-con- adolescent. Don't press for detail of form. Keep a fine steadily before him because certain to follow the pattern family lives by in the end. mind if he says “Thanks” in- of “Thank you.” Don't poke if he does not spring the entrance of the agent. Don’'t make him feel committed a sin because he T 1 % SEYLEF §E S ¥ £ ‘Scorched Vegetables. Scorched or not too badly burned not taste in cold water for about 10 min- but isn't it dreadful to be too nice? | Lacey Girls ' To Observe - Foolish Day 'Annual Event Adapts | Itself to Pleasure of Young Folks. 'HE Lacey girls were planning an April Fool party. They were all | young enough to enjoy being fooled and to enter into the spirit of a | foolishness party. | When the guests arrived they were | taken to the coat rooms. After their wraps were removed and while they were all sitting in the room the say the wrong thing you show ig- | | | hostess led them to the hall. There were as many pieces of twine as there were guests. At one end of each piece was a bow of crepe paper. The bows were of different colors, but the strings were all white. Each guest was assigned a paper bow with its attached string. The object of the game was to follow the string to its very end, where a surprise would be found. Such a scrambling. | The strings were intertwined, they were wound around chair legs, ran | under beds, behind closet doors. | The Lacey girls had had to do a great deal of housecleaning, you may be sure, before the guests arrived, but everything in the house was orderly enough to bear inspection. Some fool gift was at the end of esch string. After that mirth-pro- voking hunt it was impossible for the party to be stiff. Before the guests were led to the dining room for refreshments they were handed masks. These were all grotesque and did nothing for the appearance of the wearers. The lower part of the masks had been cut off so that eating was not difficult. At the meal everything was reversed. The dessert came first and soup came last. Forks were passed with the soup, knives with the ice cream and spoons with the club sandwiches. In addition to that, one serving in each course was not what it seemed. The unsuspecting guest was usually fooled because to all appear- ances everything was all right. For instance, all the guests but one had consomme. The fooled one had tea. Nancy has & leaflet on “Entertaining Young Folks at Home.” Send a stamped. I Y Send it o o addressed to her care of this paper (Copyright, 1835.) Magazine Features The regular magazine features may be found on Page A-1l in this issue of The Evening Star, (