Evening Star Newspaper, April 19, 1935, Page 38

B—I8 Pertinent Observ WOMEN'’S FEATURES. Traditional Ham Rises To Crest When Easter Feast Tempts Family Lamb Ranks as Good Substitute When Needed to Relieve Strain on the Household Budget. BY BETSY CASWELL. N SPITE of all the awesome facts and stories about the newly- mounting high cost of living, Easter dinner has to be some- thing a bit out of the ordinary to please the family. After all, Easter comes only once a year; so a little indulgence won’t make such a big difference. And, if you are a wise and thrifty house wife, you have been saving § up through the meatless days of Lent on your household budget; so that you will be able to pur- chase the tradi- tional Easter ham in spite of the fact that pork W is rapidly assum- . ing the character of a pearl of great price. If you are a clever cook as well as Y Betsy Caswell a good financial genius, you will be able to make the ham last your family for many days, in various guises; so again the original expenditure will not stand out like the proverbial sore thumb in your monthly food budget. Of course, if you simply cannot afford ham, there is always lamb to fall back on, and a very delicious Easter dinner it makes, too. With green peas and new potatoes, fresh mint sauce, raw vegetable salad and ice cream in the form of eggs or bunnies, what could be more Springlike? You might start this meal with honeydew melon balls and strawberries, over which a dash of sherry has been poured, just to “let yourself go” a bit! * k k¥ HOWEVER, if you do indulge in the ham, do have it superbly baked,' stuck full of cloves. with a thick, sugary crust. Start dinner with cream of mushroom soup—the canned va- rieties are very good, and not ex- pensive—and then bring on your ham in all its glory. Candied sweet potatoes, cut in the form of rabbits, perhaps, and pickled peaches could be used as a garnish for the meat, and a melange of little new carrots, fresh peas, cubed beets and string beans would be the perfect vegetable ac- companiment. Instead of salad, you might have cold asparagus vinaigrette, and follow that with fresh pineapple ice, and little cakes. Any combination of these two din- ners, reducing the various courses and eliminating certain dishes if you wish, would be appropriate for Easter. Dorothy The main thing to remember is, try to keep the meal light and Springlike in feeling, if possible. (Although, I must say, with some of the ridiculous weather we have been having, one never knows from day to day whether Spring or Winter will be our portion. Perhaps, on Easter Sunday pot roast and noodles will prove to be more suitable—and on Monday the chil- dren may go egg rolling on sleds!) * ok k X ERE is an old, tried-and-true recipe for baking a ham. It was originally intended to be applied only to real Virginia-cured hams, but has been found to be very successful when standard western hams are used. “Baked Ham, Virginia Style.” Soak a 10-pound ham overnight in plenty of water. Next day put it in a large meat boiler, or kettle, with just enough water to cover. To this add one cup molasses, three cups of cider, one teaspoon of ground cloves, and a liberal dash of paprika. Simmer for eight hours—if the ham weighs more than 10 pounds it should simmer longer. When this is done, take the boiler from the stove, and let the ham stay in the water in which it has been cooked for 12 hours, Then skin the ham, cover well with brown sugar, and stick several whole cloves into it. Place in a baking pan with one cup of sherry, and bake for 30 minutes in a hot oven, basting frequently. Serve either hot or cold. ’ ¥ K K X ND here also is a recipe for “Sauce Vinaigrette"—which is so good with cold asparagus, cold caulifiower and cold broccoli, when they are used to vary the usual salad course: Six tablespoons olive oil. Three tablespoons vinegar from a jar of mixed pickles. Four tablespoons of the pickles, finely chopped. Salt and pepper to taste. Combine ingredients, mix thor- oughly, chill and pour over cold vegetable. And, by the way, speaking of mixed pickles—did you know that using the vinegar from a jar of them for ordi- nary French dressing, instead of reg- ular vinegar, gives a subtle and de- licious flavor? This is a trick worth trying, and was taught me by a Wash- ington gentleman famous for his ex- cellent salads and salad dressings. = It you wish advice on your own individual household problems, write Betsy Caswell, in care of The Star, inclosing stamped, self- addressed envelope for reply. Dix Says Money Close to Being Root of AlI. Evil in T DOES not seem that the financial problem should be a menace to the home, but, in reality, money comes pretty near to being the root of all evil in marriage. It starts more quarrels than all other causes combined, and the lady on the silver dollar alienates more husbands and wives and brings about more di- vorces than all the sirens and vamps do. Theoretically we dispose of the money question with a grand and gen- erous gesture. “With all my worldly goods I thee endow,” swears the bride- groom at the altar, and this presup- poses that whatever the husband has is the wife’s and that she has an equal share in the profits and perquisites of the matrimonial partnership. The poor woman is still further deluded into this belief by the fact that she works just as hard as her husband does and pinches the pennies just as closely and*strives just as earnestly to make the firm a success as he does. BUT when a wife tries to cash in on her quaint notion that her hus- band has gone fifty-fifty with her about money, only too often she finds herself sadly mistaken. About every- thing else in marriage, yes. But about the bank account—well, that is some- thing else again. That's different. That's the man's perquisite. He ar- rogates to himself the sole right to tote the pocketbook, and many a ‘woman with a rich husband never has a thin dime in the handsome bag he presented to her at Christmas. Cook’s Corner BY MRS. ALEXANDER GEORGE. EASTER TEA MENU (Serving Eight) Chicken Salad, Spring Style Marmalade Biscuits Butter Ripe Olives Radishes Party Dessert Coffee Salted Nuts Green Mints CHICKEN SALAD, SPRING STYLE. 2 cups diced cooked 2 tablespoons chop- 'wechllysk's:eded white 23 . nm“ws teaspoon salt srapes %3 teaspoon paprika 1; cup diced apples 1" cup diced celery 1’ cup stiff mayon- paise Chill ingredients. Add one-half mayonnaise to rest of ingredients. Serve in cups crisp lettuce and top with remaining mayonnaise. Garnish with strips green pepper and slices hard cooked eggs. MARMALADE BISCUITS, (Tasty Tid-Bits) 2 cups pastry flour. % cup orange mar- 1 malade ‘, powder MK cup white cream 10 i08SR000, SBitter 1 tablespoon cream % -cup milk Mix flour, baking powder and salt. Cut in butter with knife, Mixing with knife slowly add milk. When soft dough forms, pat it out until one- quarter inch thick. Cut into small biscuits. Mix rest of ingredients and spread on half biscuits. Cover with remaining biscuits and bake one-half inch apart on greased baking sheet 10 minutes in moderate oven. Serve warm. No butter need be served. PARTY DESSERT. (Easily Assembled) 8 slices sponge cake % cup whipped 1 pint strawberry 1 g:::gm '.nm'; % cup diced marsh- mallows and pecans. Chill one hour. Arrange cake on paper doilies on serving plates and top with rest of ingredients. Serve with forks immediately, Home. Of course, stingy men who refuse to give their wives even the wages of a servant as an allowance camoufiage their meanness by trying to deceive themslves into thinking that women have no pride or personal dignity and that they don’t mind begging for the money they have earned a_dozen times over by their services. But, in reality, they know better, and if they have any sense at all they must know that they are taking the quickest and surest way to making their wives hate them., Il’ THE tightwad husband is one complication in marriage, the rich wife 18 another. The one thing that a woman wants most is a happy mar- ried life and that is the one thing that her money seems unable to buy for her. The proportion of old maids among millionairesses is greater than among any other class of women, and you rarely see a very rich woman who has married who has not had one or two divorces. Since women are all cut from the same bolt and stamped in the same colors of sweetness and sourness, of amiability and temper, of selfishness and unselfishness, the qualifications of the rich and poor for wifehood must be about the same. Hence it is obvious that the reason that so few of the rich have devoted husbands is that the wives’ moneybags, somehow, separate them. MAYBE it is because the poor hus- band of a rich wife always feels that he is in a subordinate position, just as the unknown husband of & famous woman always feels that he is, and his vanity can't stand that. Doubtless there are penurious rich women who dole out nickels to their husbands and require them to give an account of what they did with the quarter they give them week before last, just as there are husbands who treat their wives in that manner. Possibly rich wives are not so humble and complacent and do not take so much back talk from their husbands as dependent wives do from theirs. But for whatever reason, it does not make for the success of a marriage for a poor man to marry a rich woman. A third complication comes in when a woman has some property of her own and is married to a man whom she loves and who is everything that is good and kind and fine, but who is no business man. Many of the most intelligent, the most' cultivated, the most agreeable and companionable men in the world are totally lacking in financial sagacity. They are vision- ary. Unduly optimistic. Untrained, the fore-doomed victim of every swindler who comes along with & get- rich-quick scheme.’ NOW the curious thing is that while a man will recognize that he hasn’t a tenor voice or that he couldn’t paint a picture or write a best-seller, he can never be convinced that he isn’t a Napoleon of finance, and that if his wife would just turn over all_her money to him he would make & . She may have staked him to a dozen enterprises that have failed. but that hasn't shaken his faith. that this one will gross a million. If the wife has a grain of sense in her head she gets a death grip on the remnants of her fortune to save her- self and her children and her husband from the poor house. But if she does THE EVENING STAR, WASHINGTON, D. C, FRIDAY, APRIL 19, 1935. Behold the Easter Dinner in All Iis Pristine Glory! Even with rising food prices the Easter dinner must be a little special in its preparation and serving. Thrifty young housewives, however, are giving great thought to wise selections for the occasion. This Washington matron 1s treating the matter.of “King Ham" with serious deliberation. Pain Under Breast Bone Is Analyzed May Be Produced by Partial Blocking Near Heart. BY JAMES W. BARTON, M. D. VWHILE most pains in the region of the breast bone are due to gas pressure, usually in the stomach but sometimes in the large intestine, there are some pains that should be investigated. because thev are due to something more than gas pressure. These “other” pains may be due to a blocking or partial blocking of the little blood vessel supplying the mus- cular wall of the heart. Thus at & clinic held in Philadel- phia at the International Post-Grad- uate Medical Assembly last year, Prof. James H. Means, Harvard, presented the following case: Patient teken suddenly with severe pain under breast bone, a “squeezing” pain that remained in the one spot. His stomach was washed out, pain was relieved, and he was at work the next day. After three years of hard work he had another attack, coming on suddenly. He was taken to & hos- pital. The trouble both times, in Prof. Means' opinion, was due to & partial blocking of the little blood vessel sup- plying the heart. The treatment rec- ommended was six to eight weeks in bed, in order to give nature a chance. What is known as angina pectoris, or breast pang, gives this pain under the breast bone, which causes the pa- tient to stop in his tracks until the pain passes away. He has.the feeling that any movement whatever will cause death. This pain is due to the fact that the little blood vessel, mentioned above, that carries blood to the heart, may have a spasm causing a partial closing so that enough blood can not get through to nourish the heart mus- cle properly or the pain may be due to the fact that the blood itself hasn't enough oxygen in it to make the heart muscle work properly. The thought then is that a “squeez- ing” pain that stays under the breast bone, with no indigestion, or a pain under the breast bone that is like a vise, and that prevents any desire or willingness to move may be due to a temporary “plugging,” or to a spasm of the blood vessel nourishing the heart. HOW I KEEP - MY FIGURE BY MYRNA LOY HAVE never been on s diet in my life. I have never found it nec- essary, as my figure always stays the same. Nothing that I eat seems to change it. Im:o think that this is a result of of exercises that I take for enjoy- ment and nat- urally not having N a very large ap- : petite. I eat everything, in- cluding sweets and desserts, but 1 never eat a very large meal. If I eat very much I feel stufly. Dancing is one " of my favorite pastimes, and walking. I do neither of them with the thought of keeping my figure, but because I enjoy them. I live in the hills, and often go for long walks in the morning before I leave for the studio, and do the same thing practically every night when I get ho.l’ne. I also ride horseback quite & bit. These things, in my opinion, help to keep a person generally fit. I always try to get at least eight hours of sleep, and think that this is very necessary for®sany person’s well & combination Myrna Loy he never forgives her for it. And so | being. the fight goes on, in the home as well as out of it, over money, which we can neither do with nor without. DOROTHY DIX« & Fruits and vegetables are an im- portant part of my menus, just be- cause they are the things that I like. 1 do not eat » great deal of meat. BY BARBARA BELL. UMMER wardrobes need many types of frocks to complete them for every possible occasion. The ones we get the greatest satis- faction from are the inexpensive kind that team with style, yet in them- selves are so very simple. ‘Women who are interested in accom- plishing their smartness without fuss or bother will adore this little model. 1t is fashioned from a few interesting yards of material. A pattern cut in five pieces. The front and back are both seamed down the center so that the hemline is provided with a graceful flare. At the neckline extension tabs are tied into knots, back and front alike. The effect is modish and has a high, draped quality which shows a new use for bows, Dropped shoulders substitute for sleeves, and darts placed in groups around the waist supply all that is necessary in the way of fitting. The .belt is faced with the same sharp con- trast that,makes the neck bows so smart and attractive. It is cut long and straight and twists around the figure twice. _ . This model is so smart.it can be made in the plainest material and still be dressy enough for Summer luncheons or bridge parties. Silk print is the perfect fabric for it with bright solid contrast facing the bows. Printed synthetics, or glazed chintz are useable, too, and so are native prints with strong Tahitian eoloring. Plaids, checks and stripes also adapt themselves to this model. Barbara Bell Pattern No. 1639-B 15 S —Star Staff Photo (Courtesy A. & P. Food Stores). Frock of Printed Silk One-Piece Model Is Suitable for Luncheon or Bridge. designed in sizes 12, 14, 16, 18, 20; 40 and 42. Corresponding bust meas- urements 30, 32, 34, 36, 38; 40 and 42. Size 16 (34) requires 3'; yards of 39-inch material; three-fourths yard of 39-inch contrast for neck and belt facings. Every Barbara Bell pattern includes an illustrated instruction guide, which is easy to follow. The Barbara Bell pattern book may be obtained by sending 15 cents in coins to The Evening Star. BARBARA BELL, WASHINGTON STAR. Inclose 25 cents in coins for Pattern No. 1639-B. Size....vee NAIME .ccececccsccsssssasocnces "AdAress voooeuerranennnennnonns (Wrap coins securely in paper.) Style Trends. Remember, in planning your Sum- mer wardrobe, if you are a business girl, that entirely sleeveless dresses do not look particularly cool in an office. Shoulders shielded by loose short sleeves, or abbreviated capes, give an impression of airiness and floating lines much more attractive to the on- looker than a great expanse ef warm, bare arms, a Hard Place In Work Is Great Test Drudgery Makes Its Effect Felt When Child Tires. BY ANGELO PATRI. “[PETER, did you see that the weeds were getting into your corn patch?” “Oh, I suppose so. I wish I hadn't started the old patch. Weeds, weeds, nothing but. I don’t guess I'll bother any more with it.” “That would never do. You started the corn patch with the understand- ing that you would carry it through to exhibition time 2nd you would be terribly ashamed if you had to say you had fallen down on the job. You must finish what you started. You will feel better about it once you get started.” “No, I won't. I don't feel like it. I don't want to work with it any more.” “All I have to say, then, is that feslings or wantings aside, you must do your best on that patch. You go right now and get those weeds out before they get a start. Off you go. You attend to that job every day- before you do anything else. ‘What you start you finish.” Grumbling and whining and kick- ing his toes into the grass, Peter went to get his hoe. He knew he had to do just what his mother said, but every step was a separate ache. He hated that patch of corn that had once been his pride and joy. If only he had never begun it what a glad boy he would be this day. Mother dusted the flour off her hands, put away the last bowl and spoon and went out to see the corn patch. Peter was hard at work, close to the finish. He was using his hoe lightly and lovingly and whistling softly between his teeth, an excruciat- ing habit he had when absorbed in his tasks. “Guess he’s all right now,” said mother, slipping away unseen. “Once he gets over the first balking stage he will get on all right. But he must have a good shove over it or he sticks.” Peter is not the only one who has to have that shove over a hard place. Anybody who undertakes a job comes to the place where he wishes he had never seen it. Wishes that it would be struck by lightning or drowned in the river. Anything but have it sit there facing one day after day. Everybody gets to that place. Very well disciplined souls gather them- selves together for a masterly effort and scramble over and get to work. Children, and many an undisciplined adult, have to have a friendly shove over the hard place. This is what happens about mid- term. Children are tired of studying; 1:: “: A!i‘x;udgerymwfihout reward, be- grow apparent. The got B last month and B this mong and they tried hard. They do not understand about the plateaus of growth, and the curves of fatigue, but the teachers do and they put their shoulders against these wavering young ones and shove them over to where they get a fresh start and make new growth. Music lessons, dancing lessons, & garden, a sewing project, a planned entertainment for a benefit—all such projects reach this stage, the drudgery stage, where all seems hard work with :&‘ hte}:dwclhyfidrsnnd by then and e en that timely that helps them to go Iorvurds.hm (Copyright, 1935.) Control Your Figure Don’t let the pounds get ahead of you —keep your curves within bounds! Rk eys SR Free Consultation EMILE ‘Health Institute 1221 Conn. Ave. Distriet 3621 SWOMEN’S FEATURE® ations on the Varied Interests of Washington Women < Shopping in Washington Easter Presents for Children Take Center of Picture for Day. BY MARGARET WARNER. happy day beginning early in the morning when they first slip out of bed to see if the Easter rabbits have been around and brought them any pres- ents. And, of course, they will be re- warded by finding seggs in a basket somewhere in the room and probably some other packages, too, all tied up and looking so mysterious. But let us talk about those Easter eggs, for we have found so many dif- ferent kinds all looking very life-like and yet not the barnyard variety at all. In one fascinating shop where you can find all sorts of Easter sug- gestions for the kiddies, bright-col- ored eggs are made of rubber for the tiny tots, and when they fall to the floor they only bounce and are not harmed a bit. They also have some wooden nested eggs that come from Russia—an egg within an egg six times, each a different color and the last one very small. Then there are the delightful frosted panorama eggs, & revival of an old favorite, all deco- rated with roses on the top and when you look through the window in the end you find a beautiful fairyland in- side. The children just love these and they range in size and price from 15 to 35 cents. And, of course, no Easter basket is complete without its candy eggs, small and large. * X ok % ABBITS are quite the center of the | Easter picture, and you may choose a large white cuddly rabbit with pink ears and eyes and a big pink bow, or have your rabbit of com- position material and more of a deco- ration. In this case perhaps his head comes off, so he can be filled with small candies. Ducks and chicks have their place, too, in this story. The picking chick 1s a little bit of a fellow that you wind up and he immediately starts picking away just as fast as he can and mak- ing quite a fuss about it. He has a fuzzy yellow duck friend, much larger, who also is mechanically inclined and | with the help of a few turns he goes | dashing around the floor at a great rate. A more static duckling has made himself very useful by accommodat- ing his yellow curves to hold a small child’s napkin. He adds a gay note to the breakfast tray with the very happy expression of his bill. If you are looking for some adorable place card holders don’t miss seeing the tiny wooden chicks made of three | round sections of painted wood, into | one of which the card is slipped. | These come in assorted colors at $1.50 | & dozen. EAST!R for the children is a big * * ¥ X% BUT what an Easter it would be without any candy! And how | uninteresting it would be to have the | candy without the fancy wrappings. | So at Easter time our candies are dis- guised as corsage bouquets tied with yards of gauze and cellophane, or| they take the form of chocolate rab- | bits and eggs hidden in the depths of | green nests. A lovely basket is itself made of chocolate and holds within | it bright candy eggs and a yellow | chick all tied in yellow and purple for $1.50. Candy tulip pots are sev- | eral lollopops imbedded in a large gum drop and tied with much ribbon and cellophane. Gum drop bunnies sitting on milk chocolate squares are pretty | toothsome tid-bits. The chocolate | egg shell that may be filled with your | choice of candies and placed in a lovely box is one of the most prized among Easter confections. Another material for Easter novel- ties is soap. Pure castile, colored with harmless dyes, been made into the most fascinating shapes to delight the eyes of extreme youth at pigs, very nice and fat, of best green castile, come in a box decorated with dancing pigs. And quite the nicest of the soap novelties is the sculpturing set containing a large block of soap and modelling tools to tempt the skill of the young artist. S 0 G Spring Tea In Yellow And White BY FLORENCE LA GANKE. LOIS was hoping to get home from her mother’s Easter Sunday din- ner in time for a late tea at her home. She had asked the guests for 6 o'clock. Many churches have late afternoon services on Easter Sunday, hence she vut the hour late. For her centerpiece she planned to use a bowl filled with eggs that had been enameled white and yellow. She prepared her egg shells in the week preceding the tea by blowing the contents from the shell. She could do this unless she was using whites and yokes separately. In that case she had to break the shell in the usual way. By making a hole with a darning needle in each end of the shell she was able to force the egg mixture out by blowing with force into the hole at one end of the shell. Then she washed the shells, dried them well. Half of them she enam- eled a smooth, shiny white. The other half were enameled in a golden yellow. The effect of the eggs piled into the simple bowl was modern and striking. On each side of the bowl she placed her modern candlesticks of chromium. Back of the bowl and placed so that it was reflected in the round mirror on the wall was a vase of Spring daf- fodils. Their foliage offered the only green in the arrangement. The table holding the decorations and the food was a long, narrow one backed against the wall. It held the cups and saucers, the plates of small oval egg-shaped sandwiches with lettuce filling. She had a chaf- g dish which held freshly scrambled eggs and chicken livers. For dessert she had chilled sliced oranges with grated coconut on_top. With the fruit she served a deffodil cake, made by marbling angel food snd angel food batter mixed with egg yolks. The cake is white and yellow when cut. its bath. The quintuplets are here. each one slipped into its pocket of blue Sannel, all in a row. The three Nancy has 8_leaflet on ‘Economical Meat Dishes” Send a stamped. self-ad- dressed envelope with your request. (Copyright. 1935.) DO YOU know there are delicious Domirio Sugars for every baking, cooking and serving need? Domino Granulated for baking, cooking and candy making. Deomino Old Fashioned Brown ° for gingerbread, baked beans, or baked ham. Domino Confectioners for smooth, delicious, uncooked icings. Domino S ine Powde“pr:dtr for cakes of superfine tex- ture. No sifting. Domino Yellow for better fudge icing, or butterscotch filling. Crystal Domino Tablets The Aristocrat of Sugar. For hot cofiee and tea. ““Sweeten it with Domino’’ Do Refined Pure ane Sugars UL SEA