Evening Star Newspaper, April 6, 1935, Page 11

WOMEN'’S FEATURES, THE EVENING STAR, WASHINGTON, D. €, SATURDAY, APRIL 6, 1935. WOMEN'S FEATURES. A—11 Fads, Facts and Fancies for the Up-to-the-Minute Feminine Reader . Dorothy Dix Says Don’t Marry Without Love, Especially When You Already Love Another! Gardening for Women New Equipment for Active and Passive Gardeners Is Urged as an Aid to Complexion and Figure Provides Way to Keep Children Out in Sun and Air and Give Them New Interest EAR MISS DIX—Can there | deluded lovers always believe that they, be & happy marriage with | at least, will be happy in having those love only on one side? A |they desire, but they never are, be- young man is in love with me, | cause they soon find out that they and is everything that a man | have only the empty shelis, the bodies and Exercise. BY BETSY CASWELL, AVE you ever thought about gardening as a weight re- ducer? Or as an aid to at- taining ‘beauty of figure and | complexion? It may be a brand-new idea to you, but is well worth your attention, and, I hope, adoption.” Working in good rich earth, out in the Spring sun- shine and air, with the bend- ing and stooping tightening up muscles, and massaging away fat—what Dbetter exercise routine eould you find? Gardening has & further advant- age—it is a gentle and leisurely exercise, and can therefore be indulged in by older women whose hearts and blood pressure pre- vent them from galloping around a gymnasium in pursuit of a medicine ball. And, another important note— violent gymnastics tend to build big, bulgy muscles, whereas more languid movements firm the figure in a less knotty manner. For the woman who has very young children to keep out in the fresh air many hours a day, gardening is also s solution. The baby in its carriage Betsy Caswell may be parked alongside the patch of | ground where the mother is working, both for company and for control, and the older child may actively as- sist the planting and weeding proc esses. In fact, to make him radiantly happy mamma need only mark off s small square to be his very own, supply him with some seeds and his own small-sized garden implements, and turn him loose in his own par- ticular Eden to make of it what he ean. You will find that he becomes in- tensely interested in the progress of his garden patch, especially as he is working in competition with the older generation. The main thing to guard against is his desire to dig up the seeds again to see if they are sprout- ing! EE R B 'E residents of Washington are particularly fortunate in that so many of us have opportunity to grat- ify that “back to the farm” urge that is latent in us all. A great majority of the houses, large and small, have a bit of ground, either front or back, where agricultural experiments may be conducted on a condensed scale. Even if you live in an apartment, there is always the possibility of hav- ing a window box to glorify! Window | boxes, however, are a specialized field, and, as such, deserve an article to | themselves later on. 1t is a disheartening job to try and turn a wilderness of tin cans, straggly weeds and baked clay into a riot of bloom and color—it just can't be done without the proper preliminaries. If you plan to spend a certain sum on your garden, invest most of the | total amount in the preparation of your ground. Later upkeep (by you) |1s relatively simple and inexpensive, but in order to “make the desert blossom like the rose” without losing | your patience and your ambition, you must place your bit of earth in the hands of a good nursery man or garden supply shop, and follow in- structions to the letter. Once the ground is in a receptive state, you can enter upon the scene, armed with all the gardening equip- ment on which your desires and your pocketbook agree. There are fasci- nating things to be found now in the shops, from knee pads to gloves, to add to the efficiency of the budding horticulturist. There are scissors that hold the cut stem of the flower for your convenience, instead of letting it fall to the ground; there are bas- | kets on tall spikes to hold tools or | flowers at a non-back-breaking level; copper watering pots reflect the sun with golden intensity, and modernistic wheelbarrows actually decorate the iandscape instead of being a blight upon it. * ¥ ok % F COURSE, there is no end to the sprays and death-dealing | mixtures on hand to take care of your | flowers when they prove too tempting | for the insect world. Armed with | these and a book on plant diseases, | you should be able to carry on suc- cessful warfare with almost any type of bug life. As to pilfering rabbits, | worm-minded chickens and dogs fired | with the conviction that there are moles in “them thar furrows"—per- | sistency and a vivid imagination as ;m the adequate fencing are the only | possible cures. The big markets will soon be full |of plants—such as petunias, pansies, bachelor buttons, snapdragons and s0 on, that may be bought for a very | small sum, and successfully trans- | planted to your own yard. Growing | plants from seeds is a tedious and rather difficult affair in the average !smn\l house and these hardy plants |from the markets give immediate ef- fect, and are far simpler to manage. In a very small space a choice of | two or three colors chosen to har- | monize with each other, is advisable. [Deep purple and white petunias | against a gray stone walk are always lovely, and yellow and blue flowers are always lovely, and yellow and blue flowers are particularly effective | against a black fence. | “With careful planning and thought, | any tiny piece of ground may be made into a real beauty-spot. And while |you are beautifying your landscape, you have the complacent knowledge that every flower you plant and every weed you pull, is also beautifying your figure and your complexion! If you wish advice on any of your | own ‘individual household problems, | write Betsy Caswell in care of The | Star, inclosing a stamped, seif-ad- | dressed envelope for reply. Nature In Lipstick Use Suggestions Are Given for Waving of Stubborn Hair. BY LOIS LEEDS. EAR MISS LEEDS—I am a| medium blond with fair skin | and blue eyes. What colors in make-up and clothes are ‘becoming to me? (2) I am 17 years old, 5 feet 3'%, fnches tall and weigh 125'; pounds. If this weight is too much how can I reduce a little? (3) I have a few pimples. How can I clear them away? ANGEL. Answer—Try a natural or nude shade of powder with lipstick and zouge in raspberry. A blond must use make-up delicately to avoid & hard, artificial effect; this rule ap- +plies especially to the lips. Begin at ‘the bow of the upper lip, outlining the eurve and drawing the stick toward .the outer end of the mouth. Hold the Tips loose and relaxed while using the lipstick. In clothes dark and medium “tones of blue, blue-green, brown are .becoming; also wine, yellow, pastel D pinks, blues and violets, black, cream, gray, beige. (2) Your weight is correct. (3) Pimples usually develop from blackheads and an oily skin condition. Thorough cleansing of the skin twice a day with warm water and soap is | indicated. The ripe pimples must be swabbed with alcohol, then gently pricked open with a sterilized needle, the contents expressed and the spot swabbed again with fresh alcohol on & bit of clean absorbent cotton. LOIS LEEDS. Gaining Weight. Dear Miss Leeds—How can I gain weight? I am 16 years old, 5 feet 4 inches tall and weigh 110 pounds. MUT. Answer—You are 10 pounds below the average weight for your age and height. My leaflet, “How to Gain ‘Weight,” gives diet. and exercise sug- gestions that would help you in de- tafl with your beauty problem. You may obtain a free copy here by send- ing me a stamped, self-addressed envelope with your request. Three Cook’s Corner - BY MRS. ALEXANDER GEORGE. BREAKFAST MENU. Grapefruit Ready Cooked Wheat Cereal Broiled Bacon Buttered Toast Coffee LUNCHEON MENU. Spoon B Butter Jam read Fruit Salad Tea DINNER MENU. Braised Beef and Vegetables Bread Peach Jam Nead Lettuce, Relish Dressing Rhubard Pie Coffee H SPOON BREAD. ' o eal % cups milk b ehiapoons % tablespoon salt butter Pour water over cornmeal, mix well and cool. Add rest of ingredi- jents. Pour into buttered baking dish. ‘Bake 50 minutes in slow oven. Serve ‘with spoon. : BRAISED BEEP AND VEGETABLES. 1% pounds chuck 1 cup cooked peas 13 i3 "cup diced celery ot 2 tablespoons chop- ped onions cups water 1 teaspoon salt cup diced raw Y teaspoon pepper earrots Cut steak into 1 inch pieces. Sprin- kle with flour and brown in fat heat- ed in frying pan. Add rest of ingredi- ents. Lower fire and simmer 40 min- utes. Stir frequently and add more water'if mixture cooks dry. ¥ RHUBARB PIE FILLING. (For 2-crust Pies.) sliced Ys_teaspoon ecin- arb 3 Jablespoons butter 2 tablespoons lemon Juice s 3 SaBidiNoons i flour Mix rhubarb, sugar, flour and cin- namon. Pour into unbaked crust. Dot with butter and sprinkle with Jjuice. Cover with crust. Make four cents postage is necessary LOIS LEEDS. Keeping Wave in Hair. Dear Miss Leeds—My hair just sim- ply will not keep & curl in it. I get a wave put in by a hairdresser and before I arrive where I am going my hair is as straight as before. I can- not afford a permanent wave. What can I do? NEW READER. Answer—Before having your hair marcelled it must be shampooed very thoroughly. An experienced hair- dresser should be able to curl your halr with hot irons so that it will last longer than vou say. A steam marcel might be more effective than a plain one. The cost of several shampoos and waves would amount to the same as one permanent, so I think it would pay you to save up until you can afford ‘the latter. Finger waves will not stay in hair like yours; heat is re- quired to overcome the straightness. Perhaps you could find & becoming way to wear your hair straight. Or you might just have permanent ring- lets on the ends of your bob; this would cost little. LOIS LEEDS. Sensitive Skin. Dear Miss Leeds—I am a daily reader of your column and think you have wonderful beauty hints. Here is my problem. I have very sensitive, thin skin all over my body. Every little bruise shows right away, and even my veins can be seen plainly. How can I make my skin thicker and darker? PUZZLED. Answer—You cannot make your skin any thicker and less sensitive. You have inherited this type of skin and can do nothing about it. You can use suntan liquid powder to make your skin darker and to protect it from the sun when you wear & swim- ming suit or sleeveless dress. If your skin is of the dry type you might find massage with olive oil helpful in mak- #fits in fop. Bake 10 minutes in mod- efite oven. Lower fire and bake 40 tes in moderately slow oven. l ing it bruise a little less easily. LOIS LEEDS. . . 4Copyrieht. 1035.) LimeinDiet Necessary ToChildren Use of Sea Food Has Advantages Giving Aid to Growth. ‘T is often observed that the com- ing generation, the children now growing up, give promise of being bigger, stronger, healthier and more vigorous than their parents or any of their ancestors. One cause of this 1s undoubtedly the growing knowledge | of nutrition, hygiene and scientific methods of building sound bodies. The diseases of childhood that used to cause damaged hearts and joints are, in many cases, being prevented by antitoxins and vaccines. Rickets are | being prevented by sunshine, vitamin D, and foods containing lime and phosphorus. Lime is an essential in forming bone {and teeth, It is generally recognized by nutritionists that the shortage of lime is one of the commonest defici- encies in our ordinary diet. We need both lime and vitamin D, especially for infants and growing children. Sea foods contain a great abun- dance of lime. In the shellfish, such as oysters, clams, scallops, lobsters, crabs and shrimp, the lime is ab- sorbed from the water and food and deposited in the shell. But, for some reason not now well understood, fish also have much lime. Note the fol- lowing table taken from a scientific | study of minerals in various kinds of flesh foods. Calcium (Lime) in Foods After Re- | moval of Water. Per Cent. e 0088 It will be noted that all three fishes are far ahead of either beef, chicken, or veal—1138 in haddock, against 0088 in beef, or nearly 14 times as much. Vitamin D is as much needed in foods as lime, It was first discovered in cod liver oil, and for a long time this was the only really rich source of this vitamin. As other fish olls and fish liver oils were examined, new and very rich sources were discovered. Halibut liver ofl, for example, con- tains as much as 30 to 40 times the vitamin D that cod liver oil does; swordfish liver oil is found to contain up to 150 times as much vitamin D as cod liver oll, and certain tuna liver oils as much as 400 times! But it is also proved that the body cils or fats of some fishes, and probably all of the fatty kinds of fishes, are rich in vitamin D. Living 150 Years BY EDWARD McCOLLUM. INCE food scientists have discov- ered the importance of the endo- crin glands in relation to digestion, much attention has been given to the research work necessary for a com- plete understanding of the functions. These little “master chemists,” called glands, assemble the material they find in the food supply and combine them into what the scientific world has termed “harmonies,” which are vitally essential to every phase of body action. ‘The one gland that seems to be the dominant factor in control of digestive processes is the thyroid gland. . .often called the gland of emotions, because it seems to react so speedily to chang- ing emotions and influences of the environment. The truth is, however, that the thyroid gland controls emo- tions to a very great degree. Simple goiter (enlargement of the thyroid gland) is always accompanied by temperamental changes thst affect the emotional life of the sufferer, which frequently takes on the aspect of extreme nervousness. Such people are never quite comfortable. ‘The thyroid gland can suffer with- out the evident external indications that are present in cases of goiter. Many conditions frequently blamed on the stomach really originate in mal- function of the thyroid gland, and because there is no visible enlarge- ment, the source of the trouble is too frequently overlooked. ‘The most important food factor for the thyroid gland is iodine. But this is not the antiseptic iodine of the medicine cabinet. It is the iodine that is found in natural food and water, Our problem then is how to include sufficient amounts of this necessary element in daily mun...wx\y dl the natural foods we eat. Improvements on old-fashioned gardening tools bring nJJe? effi_cr'en'cy and beauty. Lightened in weight, they are easy for a child to handle. This young man takes his gardening se damflfn ’Ou’lng care every Jay. Small Boy’s Wash Suit Color Scheme Is Important to Him as Well as Little Girl. BY BARBARA BELL. LANNING a Summer wardrobe for little men from 2 to 6 presents & less complicated problem to mothers than if they were girls. Because, week in and week out, the well-dressed boy | looks pretty much the same. Variety enters his sartorial life only in minor details, so that the actual matter of his appearing well turned-out can be re- duced to & routine business; enough suits and a bountiful supply of clean ones always on hand. ‘The well-dressed little boy, like the well-dressed little girl, must have a color scheme behind his wardrobe so that his various ties, if he wears them, and belts, socks, handkerchiefs and sweaters will combine harmoniously without actually being matched. If mothers stick to a basic color they can face the shifting seasons more eco- nomicslly than if they jumped im- pulsively from one color to another. Some boys look best in blues and grays, and when these colors are worn, accents of red or bright blue should be selected. Your brown-eyed boy is at his best in browns, tans, khaki and natural color, any shade of which takes sharp contrast nicely. Plain ties are recommended over figured ones, and the same holds good for socks. The pattern for the suit sketched can be quickly and easily made by any one who can read directions. It is in two pleces—blouse and trousers. All BARBARA BELL. ‘The Washington Star. Inclose 25 cents in ecoins for pattern No. 1403-B. Name Address ..cesescccssccccsenccns (Wrap coins securely in paper.) pattern pleces are cut on the double of the material, so the actual assem- bling requires very little time. ‘The material may be anything from to cotton broadcloth, providing it can stand the gaff. Linens are pop- ular this year, and so are poplins, piques and madras. In cool climates Jersey, flannel and serge are worn. Barbara Bell pattern No. 1403-B is designed in sizes 2, 4 and 6 years. Size 4 years requires 2% yards of S3l-inch material or 11; yards of 36-inch. Every Barbara Bell pattern includes an illustrated instruction guide which 1s easy to follow. (Copyright. 1935.) Style Trends. Advance news on fashions direct from Paris says that “tweeds are all over the place.” Our cousins of the British Isles seem to be invading sar- torial France. Scotch tartans vie with British “race-track” checks, and accessories for these costumes are all tailored and rather “horsy” in type. ‘There are some big, loose swagger coats, made out of large, bold checks, that would put a steamer rug shame. Tartans are being featured both in Paris and in New York. They come in all the authentic clan mixtures, and if you can trace your Scotch ancestry bak in & straight line to one of the famous lans, you may become ext smart in a coat or skirt of your own tartan. Bordelaise Mushrooms. Drain one can of small mushrooms. Chop three onions were fine and saute cook for 10 minutes with one glassful sherry wine and hot slices of French toast. riously, and gives his particular Btar Staff Photo. . o e Courtesy J. H. 8mall & Sons. Inc. !Party Food Best When Different !Care and Thought in| Preparation Means Originality. BY EDITH M. BARBER. F YOU look back over your party experiences, which are the ones you remember? Why, of course, the ones that were different. ‘When I first began to go to parties menus were perfectly stereotyped. For & bridge party of the formal type there must be cold ham, cold tongue, chicken salad, potato croquettes, pickled peaches, hot rolls, brown bread. | coffee, ice cream and cake. This “simple little menu” was served at 4:30 | or 5 in the afternoon, after which you | went home to your usual dinner. ‘That old United States custom, for- | tunately, is pretty well in the discard. Luncheons are served at noon before bridge or the simplest kind of tea re- freshments come afterward. Lunch- eons follow no rules. In fact, they may even be breakfast, if you want to give your friends the opportunity of sharing with you that maple sirup from upstate. An unforgettable luncheon in my past is that one which started out with grapefruit, followed by tiny baked | sausages, creamed potatoes and waffles | with the famous maple sirup. There | was coffee, of course, and dishes plen- | tifully supplied with celery hearts and thin slices of tender raw carrots. | ‘There is another memorable lunch- | eon that began with a cream of mush- room soup made from a recipe for which the hostess is famous and for which guests always beg. Then came & mixed salad, called Mexican, ar- ranged on a huge chop plate. Around the edge were ham rolls—thin 'slices of Virginia ham rolled around cottage or cream cheese. Potato croquettes were passed, as well as hot rolls and strawberry jam. For dessert there were hot chocolate puffs with supreme sauce. Coffee was served with dessert. Among my friends are a young couple exceedingly popular with a group, most of whom are older and better established financially. Yet this couple has made a reputation for themselves as host and hostess, be- cause, instead of trying to compete with their friends, they entertain in a different way. Being from New England, they ask their friends to en- joy with them typical New England food, and their supper parties of fish cakes, baked beans and brown bread and their chowder parties have be- come famous. Of course, 1 do not mean to say that parties following the general rule will not be successful. They can get their originality from the inclusion of one or two novel touches in one or more courses, For instance, & hot mush- room canape for a first course and baked tongue with blackberry jelly for a main course, or the novel com- bination of string beans and celery dressed with cream for a vegetable, or special tomato dressing for the crisp lettuce salad, or a dessert of lemon ice flavored with minted cherries. MEXICAN SALAD. | ahould be, kind, considerate, depend- able, honorable, upright and well-to- do, but with all of these good qualities, | I do not love him. I have tried hard enough, but my efforts have been use- less, Pive years ago I fell in love with & man who really cared nothing for me, took me out only when he had nothing else to do, who lied to me, stood me up repeatedly and used me simply as a doormat, but it didn't matter. I took anything just to be with him now and then. Four years have passed since we last met, but he is still in my mind and heart. Shall I marry this fine fellow who loves me dearly, knowing I will be a dutiful wife, will give him respect, | admiration and everything else mar- riage demands of a wife—except love? So I ask again, can marriage be a success with love only on one side? WONDERING. NSWER: No. Never. Especially when one of the parties to the marriage loves some one else. For between the husband and wife there | will stand forever the shadowy ghost of the old romance, that will keep them from ever really coming together in the oneness that alone makes mar- riage a success. There is no truth in the old super- | stition that a new love automatically kills an old love. Many men and women think that marriage is a pan- acea for blighted affections, and that as soon as the marriage ceremony is said over them, their wounded hearts will cease to throb with pain, the mem- ory of the old sweethearts will be blotted from their minds, and they will no more crave the touch of a vanished hand. JOTHING of the kind happens. On the contrary, the very fact that the beloved one is beyond reach, the fact that he or she is forbidden, makes him or her more alluring. That per- son becomes a memory, a dream for- ever embedded in the amber of ro- mance, something that can never be destroyed, because it exists only in the imagination. Always those who marry without love will be contrast- ing this paragon of their dreams with the imperfect human being to whom they are married, Nor is love the solace it is sup- posed to be. Nothing is more thrill- ing than to be loved by one you love. Nothing is so boring as to be loved by one you do not love. Kisses are fire on the lips, or dust and ashes. Caresses thrill, or you shrink away from them with repuilsion. Nothing gets on the nerves like having to pretend to emo- tions you do not feel, like having to one of whom you are tired, like hav- ing to remember to be tender and affectionate. OF COURSE, in the unequal mar- riages in which one kisses and the other permits himself or herself to be kissed, as the French say, the BY ANGELO PATRL EAR BOYS AND GIRLS: I hope you read a little every day. Of course I know you do. The funnies, the sports sheets, the fashion adver- tisements, the movie programs, but what else? Oh, those series—Sam on the River, Sam on the Lake— very good. What else? Just those? Let us see. If you were to eat mothing but cake and candy day after day what would happen to you? I agree with you. You'd be sick. Mighty sick. The day would come when you crawled under the blankets and hoped the doctor would come quickly. and smell of cake. Your mind is the power that rules your body. That body does nothing until your mind makes it go. The quality of that mind controls the quality of all that you do. that over. confectionery wouldn't do any work worth talking about. First because it would not have the power and the punch. Good food has to go into its building for that sort of work. Next, the mind fed on confectionery ideas cannot function well. Books furnish a host of your ideas, and such cheap books as I've indicated cannot feed & mind so that it is bright and quick and powerful. A mind has to have good food. I don't mean that you cannot read stories. You have to have good stories. Good ones. taste, form, imagination, standards and ideals. Jf you get them you feed your mind and you grow both ways, inside and out. If you keep chewing cheap stuff, you don’t grow in any direction. You just dry up. All you % cup olive oil % eup shaved onlon 3 sslices oni 2° tablespoons green 1 on 1 clove garlic or 8 :fi:p:ocked pimiento iced potato 3 fablespoons S Dneiy “haved vinesar raw carrot Heat one tablespoonful of olive oil and add the clove or garlic or three slices of onions In this cook the diced bread until light brown. Remove gar- lic and add the rest of the oil, the vegetables, seasoning and vinegar. can say is, “Oh, yeah?” “You're telling me?” Your mind hasn't been nourished. It's dried up to this pitiful state. o I am begging you to feed your mind, to nourish ideas in it, because you are going to have to live with that mind, and by it, all the days of your life. During your youth you have time and opportunity to cultivate it by reading. It's your one chance. If you let it go by you're through. Serve on a large salad bowl with let- tuce or water cress. DEVIL'S POOD. 2 cups flour o 1 teaspoon baking der cup white sugar sode oup sour mil) cups coconut sgquares meil chocolate Cream the fat and sugar together, add the egg yolks. Beat well and add one-fourth of the mixed flour, sods and baking powder. Add the unbeaten eggs, beat well, and add the rest of the flour alternately with the sour milk. Add the coconut and the chocolate and bake in thre layers in a moderate oven (375 degrees F.) or in a loaf- cake pan (350 degrees F.). This cake will keep moist a week. NUT POTATO GROQUETTES. % cups hot mashed % n salt %eu':r.;nu % ¢ .fl!ne % baking % cup ‘To the hot potatoes add the milk, seasoning plate and cool erushed nuts and cook in deep, ho fat, 395 degrees F., until golden brown. i Many, many times the patient, an: jous, faithful librarian has hand My Neighbor Says: Mulch rosebushes to keep wa- ter in and sun out of the soil in which they are planted. Spray and dust to prevent disease. Custard filling will not soak into pie crust if the white of an egg is brushed over crust before pouring in custard. Always wipe your electric iron with a clean cloth before heating it, to remove any dust or dirt. Small eactus plants make a most attractive table decoration. » pottery box long enough to hold them without crowding. much less expensive and the cakes never stick to the tin. summon up & joyous smile for some | And | ever after that you'd hate the sight | Think | A body that was fed on | Ones that have quality, | of their husbands or wives, and that their spirits have escaped them. | And they think that because they | love they can make those they love, love them, but this is impossible. Love comes and goes as it will and no man compels it. Many and many a man and woman would give their very souls to be able to respond to the wives and husbands who love them, but they can- not quicken their heart beats, strive as they may. So I would earnestly ad- vise you not to marry one man while loving another. The good man de- serves a better fate than a wife who merely tolerates him. DOROTHY DIX. * %k % x DEAR MISS DIX—I am 20 years old and have been going with boys for so many years that I am tired of it all and want to settle down |and have a husband and home of my own. I have met a boy that I like and who is in love with me and he wants to start saving for an en- gagement ring, but I want to get married right away. He is only 18. Can a boy s0 young be sure of him- self? Is it true that youth never knows real true love that lasts? What | is your advice? MILDRED. Answer: My advice is to wailt. If you rush a boy into marriage before he is ready for it, you are certainly heading for trouble. This boy, in the first place, is entirely too young to marry. All that he is capable of at 18 is calf love, and if that lasts it is a miracle and not anything that you have a right to count on. His tastes are unformed. He is in the jelling age himself, and he hasn’t the slight- est idea of what he is going to be when he grows up or what he will want in a wife. The girl he likes today he will not look at tomorrow, so even if you could marry him on a passing fancy of adolescence, you would be taking a long chance on his still being in love with you 10 years hence. AND. in the second place, the boy has nothing to marry on. He hasn’t even the price of an engagment ring. If you coerce him into marrying you now, what do you propose to live on? You will still have to eat and have clothes and a place to live in after you are married. Are you going to inflict a husband on your mother and father to support, or are you going to burden his parents with having to feed and clothe you? For boys and girls to marry and dump their hus- bands and wives and subsequent babies down on their parents is cer- tainly playing it pretty low down on the old people. So give up all thoughts of being a cradle-snatcher. Let this poor boy alone. Let him grow up before he takes upon himself the responsibilities of matrimony. And if you are so anxious to marry, pick out a man in- stead of a boy for a husband. (Copyright. 1935.) Helpful Reading Mind and Body Alike Must Be Provided With Quality. you a list of good books. Just to make certain, I will name some good ones for you once more. They will start you, if you haven't started. Try “Treasure Island,” “Tom Sawyer,” “Huckleberry Pinn,” “David Copper- field,” “Rebecca of Sunnybrook Farm” | and “Anne of Green Gables.” If you are of college years read the cld novels. You can't fford to miss Jane Austin, Thackeray, Trollope, George Eliot and Dumas. Read the great poets. And that brings me to the best books of all time, as far as I know—the Bible and Shakespeare. Read them. Study them. Know their finest passages well enough to recite them. If you know these two well you will have that quality of mind that endures, creates and triumphs. | The qualities that you are searching for when you read books. A little nonsense now and then, a bit of trash on occasions, all weil and good. But for steady diet, for one good reading meal a day, ask for more nourishing rations and see that you get them. Yours, ANGELO PATRIL (Copyright. 1935.) The Eternal Question 0 . Norma Shearer How to keep those feminine curves within bounds. Here's one star who knows the answer—let her tell it to you in the series, “How I Keep My Figure” Twenty-four glamorous stars re- vealing the secrets of their beauty —read them all, then pick the one you like best and follow her sug- gestions. - These articles will begin ‘Tuesday, April 9, in The Star and will appear thereafter every Tuesday and Friday during the duration of the series. 2 -