Evening Star Newspaper, April 24, 1935, Page 30

OMEN’S FEATURES Proprieties In Daily Run Of Events Some Questions Are Hard to Answer in Puzzling Cases. BY EMILY POST. "DEAR MRS. POST.—Is it con- sidered proper for a young woman to go to dinner and to play bridge and to dance with a man who gives her such invitations from his friends? I am a comparative stranger in this town. and it seems | . to be a general custom to invite| ‘unknown young women in this cas-| ual manner. I dont want to be! considered unnecessarily prim, and vet it's all so strange to me.” Answer.—This is one of the hard- est questions to answer for the very reason you yourself give. It has always been considered lacking in dignity to make a practice of belng; the “girl brought along.” And yet. | in very informal and friendly circles propriety must be deter- mined by qualifying circumstances | judged by your own good sense.| This is rather questionable advice from one who specializes in eti- quette—especially since it woula | seem simple enough for a hostess | to telephone you. “1 am Mrs. Jones —a friend of John Smith's; my hus- | band and I would like you to come | with John on Friday evenin.”, But if you are quite sure that the Joneses and the Browns and the Robinsons and all the others in your new community think that | you are merely putting on a high | hat. it is decidedly better to adapt vourself to the point of view of the Joneses. the Browns and the Robinsons. Bui one word of seri- ous advice: Be sure to find out what their point of view really is “Dear Mrs. Post.—Recently 1 gave a small dance for a young cousin and her fiance who visited | me. It is true that T am no longer | young. but in spite of this I felt, that the young man should have| acsked me to dance at least once| during the evening. Also, they have | been gone now for over two weeks and neither one of them has writ-| ten me a note. Am I expected to overlook such thoughtlessness. or if not. be considered old-fashioned? Surely some of the amenities of | vesterday ought to be exacted in the social world of today.” Answer.—Properly he should bhave had the politeness to ask you to dance. And had he been a voung | man of the world. his failure to do so would have been inexcusably discourteous. On the other hand, if he was a provincial young man, it i entirely possible that he did ming. not know any better than to sup-| The dress in the accompanying pose that you neither cared to—|sketch has a vouthful charm which nor perhaps even could—dance.| will bring out the loveliness of But 1 do agree that at least she—| gyery little girl who wears it. This andforihal el e 100—ought | model js typical of the latest cus. to write to thank you for your|iom.made clothes for children. s g # S| best. ne view shows it in polka- a lack of appreciation. which even|dot and the other in a wavy stripe common decency would otherwise going cross-wise down the back. have urged them to express. | In one frock a dark contrast is used. (Copyrieht. 1985) | This detail is both smart and prac- tical. The buttons are always | matched to the contrast. which in !the smartest dresses repeats the predominating color in the print. This design is smart enough to ! merit an analysis since it follows | trends that are important in grown- | up fashions. The neck is high and | collared, the shoulderline smooth | and a bolero treatment is featured {in the shaping of the yoke. To | achieve center fullness pointed in- | sets are introduced in the skirt. Design for Attractive Pantie | | BY BARBARA BELL. UMMER fashions for tittle girls have never been lovelier than this year. The trend in prac- tical styles is toward high necklines, dropped shoulders in- Lois Learns New Way 1 stead of sleeves and button trim- BY FLORENCE LA GANKE. ]N HER marketing Lois often sa calf and beef liver on sale at reasonable prices. She purchased | one pound of beef liver one day | and after she had it home she was not sure just how it was to be prepared. She called Nancy and received enough help to have en-| abled her to prepare five pounds of liver in five different ways. | “In the first place, you put the! liver into a pan and pour boiling water over it. Let it stand 5 min- utes if the liver has been sliced or let it stand 20 minutes if you have kept the liver in one piece. Drain the liver and then prepare to | cook it. | Calves’ liver may be dusted with ' flour and pan fried in a frying pan w +* Little Girl Frock Suits Ages From Two to Six. . | green, BY BETSY CASWELL. HAVE always maintained that one of the very best tests of a cook’s ability was the way she prepared and cooked string | beans. If the beans appeared on the table as thin, delicate slivers of pale that lit- g !erally melted in your mouth— & | then the betting was heavy that everything else would be cooked iperfectly,too. But — if the |beans arrived | looking like bits of old hark, and as full of | strings as a harp | —then it was a Barbara Bell Pattern No. 1642-B is designed in sizes 2, 4 and 6 years. | | Size 4 requires 2's yards of 36-inch ! material; % yard of contrast. When the panties are cut on the straight of the material this pattern requires two yards of 36-inch fabric. cludes an illustrated instruction guide which is easy to follow. Send for the Barbara Bell pattern | to cook them the shortest possible | book. Make vyourself attractive, practical and becoming clothes, se- lecting designs from the 104 Barbara Bell well-planned. easy-to-make patterns. Interesting and exclusive | fashions for little children and the difficult junior age: slenderizing. well-cut patterns for the mature figure; afternoon dresses for the most particular young women and ! matrons, and other patterns for special occasions are all to be found in the Barbara Bell pattern book ! Send 15 cents for your copy today. Address orders to The Evening Star. BARBARA BELL. WASHINGTON STAR. Inclose 25 cents in coins for Pattern No. 1642-B. Size.. Little panties. made on the bias !of the material and cut in one piece, are included in this model. The materials in dresses of this type range from lawn and dimity | to percale, poplin, linen, pique and tub silk. Name Address (Wrap coins securely in paper.) (Copsright. 1935.) Hair Governed by Type Brunette May Profit by Retaining Straight BY LOIS LEEDS. VERY once in a while some E one arises to denounce the American girl for her. lack of individuality in manners and general make-up. The same finger wave with ringlet ends, the same arched eyebrows, the same vivid lips are seen on all types of girls. however, to disregard the large number of intelligent girls who 1 do not think that it is fair, | | know how to use beauty aids to | highlight rather than to submerge | their individual charms. There are many others, too, who seek this knowledge, as my reader mail can which has cooked bacon and left some of the weil-flavored bacon fat in the bottom of the frying pan. | Or the calves’ liver may be put under the broiler flame, turned twice during the 5 minutes it broils. | Then it is. well sprinkled with salt | and dotted with butter. Then Nancy suggested that Lois make a liver loaf. Here is the recipe. Cook one and one-half pounds of beef liver in boiling water for 15 minutes. Drain and put through a food chopper. Add one cupful bread crumbs, one-half cupful pork sausage, one onion finely chopped, one egg well beaten, | two tablespoonfuls tomato catsup, juice of one-half lemon, one tea- spoonful salt. Add pepper and pa- prika to taste. If the mixture seems dry add one-half cupful milk or water. Turn into buttered loaf pan and bake in a 350-degree oven for one hour. Lay strips of bacon across the top during the last hal? hour of baking. A beef liver pudding calls for two cupfuls chopped liver, two cup- fuls oatmeal, one teaspoonful salt, and one cupful stock or water. Stir well. Put in baking pan and bake for one hour. Serve hot. LC{!OVE!‘!. Ham blends well with leftover cooked meats, such as beef, lamb or veal. Try a combination of ham and one of the others in your next meat pie. testify. Occasionally a very young girl will write and ask me how she can make herself over entirely in imitation of a screen star, but by far the greater number of those who write to this column are anxious to learn how to make the| most of their own types. The marcel wave, and more Te- cently the permanent wave, have tended to make all coiffures sim- ilar. This is not, of course, a neces- sary result, but it is only the more skillful and artistic hairdressers who can give a real individuality to each coiffure they create. One way to have a hairdress that stands out from the crowd of finger- waved heads is to wear most or all of your hair straight. Not every girl can do this successfully, but| those who can will find it adds im- measurably to their charm. The dark brunette whose hair is naturally straight looks her best in a curlless coiffure if her features are fairly regular. The hair is part- ed in the middle and combed smooth off the forehead, giving an excellent opportunity for empha- sizing the beauty of eyes and brows. The hair is drawn behind the ears and a thin, twisted roll of hair is worn like a coronet over the crown of the head. It is the coronet that gives this coiffure its striking in- dividuality. A braid might be used ‘| in place of the twist. On the same foundation of smoothly combed, center-parted hair an entirely different effect may be gained. The hair is fastened just back of the ears with jeweled clips, below which is a mass of curls. Such Coiffure. 1 a simple and entirely girlish hair- dress is easy for any girl to arrange | herself, with a croquignol wave n | the ends of her hair. i The straight-hair coiffure must, i of course, be perfectly groomed. A | pomade may be ‘required to keep it lin place. he arrangement calls attention to he quality of the hair itself. The { hair must be brushed and brushed | to bring out its natural luster. It is very important to use clean hair brushes. Have several of them, so that you need never use a soiled one. the most effective way of cleaning ient brushes may be freed from oil and dust by dipping them in flour and then rubbing them together. This is done several times until the bristles are clean, then the flour | is blown off and the base of the brush is wiped. When washing hair | brushes, use warm soapy water with a few drops of ammonia in it. Do not immerse the brush, but swish the bristles in the water horizon- tally without wetting the base of the brush, unless, of course, the base has become soiled. Rinse sev- eral times. Let it dry with the | bristles down. My Neighbor Says: Tulip bulbs should be dug up when plants are through flowering and the stalks have dried. Left in the ground from year to year, bulbs do not do well. If tea stains are on cotton or linen and only a few days old, soak them in a solution made of one-half to one teaspoonful of borax to one cupful of water. Rinse in boiling water. Fill the coffee pot with cold water to which a tablespoonful of baking soda has been added and boil for one-half hour each week. This will remove the brown stain on inside of pot. Have plenty of gay chairs on your veranda or terrace. Those with canvas seats and backs will stand all kinds of weather. The very simplicity of | Soap and water washing is| ! them, but when this is not conven- | | safe guess that the new incum- | bent would prove a distinct failure. | There is a reason for all this. | The really good cook wants her vegetables to keep their green col- oring, not only because it appeals to the eye, but also because in the green coloring matter there is a | great source of vitamins and iron. * ok ox ox FOR years a pinch of soda has been added to the water in Betsy Caswell which green vegetables were cook- | ing to produce a bright. appetizing color. The Bureau of Home Eco- nomics of the Department of Agri- culture explains the chemical rea- son for this: The natural colors of vegetables re due to the pigments of different chemical composition. The green igment is called chlorophyll, which s important to the plant in much | the same way that haemoglobin in | the blood is important to the human | body. Chlorophyll dissolves hardly at all in soft water. When you add oda, however, the cholorphyll chances--decomposes—into chloro- | phyll salts, which are vividly green. ! 'That is where your emerald color comes from. But the soda. that gives the color, ! also takes away some of the vita- | mins and iron from the vegetable, | so that specialists now tell us not |to use the soda, but to keep the fresh green color by another method Every Barbara Bell pattern in- of cooking. This is simply to cook | the vegetables in very little water, | with no cover on the saucepan, and | time. You see, if you were to add a |little acid instead of soda to the | cooking water. the chlorophyll | would dissolve into compounds that | are dull yellow or brownish. You do inot do this, of course, because the | brownish color is just what you | don't want. But you have to deal with acid. anyway—because there is acid in the vegetable itself. Cook- ing softens the vegetable and re | leases the acid. some of whic | evaporates quickly with the water. { | i Dorothy Fine Vegetable Coloring Responds to Cook’s Art With Touch of Science How Desired Hues Are Retained While Meal Is Being Prepared—Value of Vitamins Considered. Dix Says < Shopping in But, with a lid on the pan. the acid vapor is held close to the vegetable | and causes fading. Therefore, if| {you leave the lid off, and let the |acid escape, the vegetable remains | | unharmed. | RED_ vegetables—beets, red cab- bage and red onions—are col- ored by a pigment called antho- cyanin. This pigment changes from | red to blue very easily, and in the process of cooking may change from one shade to another. Red cab- | bage, for instance, turns purple | when cooked in hard, or alkaline | water. If you add soda, the cab- bage becomes blue. To keep red caggabe red, add a littlé vinegar to the water. Beets can also be brightened by | adding a little lemon juice or vin- egar, although the beets themselves contain almost enough acid to keep them red, alone. Beets lose color for a different reason; they bleed it cut up in water, or if any cut { surface is exposed to water. There- | | fore, the less water used the better | in cooking them. Cooked in their skins, the beets cannot bleed much —especially if an inch or so of top is left on them during the process. White vegetables will stay white | if cooked in soft water. Adding soda turns them yellow. Too long cook- | ing does the same thing. The pig- ments that cause this change are called flavones, which are colorless in acid, and yvellow in alkali. A pinch of cream of tartar in the water helps keep caulifiowers. onions and celery white—a table-| | spoonful of milk added to the water will do the same thing. Personally, IT like the milk method best. | * ok % % {CARROTS get their color from a | pigment called carotin, as do sweet potatoes and yellow squash. | Carotin is a “fast color”; cooking changes it very little. Usually| | where there is carotin. the vege- table is a great source of vitamin A | That is why specialists talk so much | about the food value of the yellow | vegetables. Vitamin A is not af- fected by cooking any more than! is the carotin—in fact, chemists tell us that carotin in the plants be- come vitamin A when absorbed by | the human body. But even so, don't cook the yellow vegetables too long, for they have many other vitamins which are damaged by cooking, and it is a pity to lose any of them unnecessarily. And just one more word. o go back to the pigment known as chlo- | rophyll. It is interesting to know | that mate, the famous South Amer- ican tea, which is noted for its| energizing and “staying” powers, | derives those very qualities from the superabundance of chlorophyll| e & | bou, a ;:’,::;;w‘;d’"fh its green leaves are| .. of civles and in all of the ravish- | S | ing fresh Spring shades. The pas- | ¥ you wish advice on any o':!els are coming in. with turquoise, i your individual household prob-|vellow, powder blue and dusky lems, write to Betsy Caswell, in pink in the lead. while white | care of The Star, inclosing stamped, maintaining its usual unrivaled self-addressed envelope for reply. | popularity. | {that we noted is of smart enamel | metal mesh, which is a very fine wire net. | have skefched. is about 2 inches wide, but flaring at one end and | finished by a silver clasp and a [ silver ball in the center of the stiff * ¥ ¥ 8 2. Chp and bracelet set of 3. Flower clip earrings 1n 4. Rainbow crystal bracele CCESSORIES are every bit A or a becoming h Yet ac- eral effect are easy for the careful more and more with an eye to gen- Take jewelry. for instance. No a clip or some earrings to match it. BY MARGARET WARNER. as important 1o smart ap- pearance as is a stylish dress cessories that go with one another and that add so much to the gen- dresser to assemble. for the stores are showing their merchandise eral harmony than to individual effect. one need buy a bracelet, say, in one store, and hunt the town over for Instead, jewelry comes in sets, now (although individual pieces may be ife’'s Affection When Costume Jewelry for Sports and for Dressier Occasions. Large metal clip with pendant frust. ght, of course), in a wide vari-| is | One of the most charming sets| The bracelet, which we | She’ll Stay in Love? ‘ Why Try to Hold W USBANDS always assume { that their wives will go on loving them and being ro- mantic about them, no mat: ter how they treat them, or how | unattractive they permit themselves to become. In a way, they are like | the villain in the old melodrama, who, after having thrown the per- secuted heroine off a cliff and tried to drown her in a river, and lashed her on a railroad track just before the fast express was due, asked in a surprised, injured voice: “Nellie, | why do you mistrust me?” For men are firm believers in the old superstition about the undying quality of woman's voice. They be- lieve that once a woman loves a man, she is bound to go on loving | him to the end of the chapter be- cause she is just built that way. | She can't help it. ‘HI T can fall out of love even more quickly than they can fall in Jove, and that if they keep on Kkissing their wives, it is because their wives | | think women's hearts and fancies are constructed differently. ‘Women long ago found out that marriage wasn't the end of the love game. It was just the beginning, and, while it was comparatively easy to catch a husband, keeping him was something else again, and it behooved them to keep on cutting bait, if they desired to hold the poor fish they had landed. ENCE we have the familiar spectacle of hosts of middle- aged female martyrs, undergoing the pangs of starvation, in order to keep the girlish figures they had when their husbands married them; of myriads of women, who go through tortures in the way of be- ing parboiled and scalped and pounded into a jelly in beauty shops, so that they may be easy on their husbands’ eyes; of women who bore themselves to death reading stock reports, or playing golf, or what not, that they gnay be able to talk to their husbands about the things their games. But you never hear of a husband turning down a good thick steak, smothered in onions, for a slithery dish of spinach, in order that he may keep as slender as he was when he courted his wife. Nor do you ever observe a man reading up on the fashions or the de ent store advertisements so that he can have a real heart-to-heart talk of an evening with his wife about style trends, and whether it is bet- ter, when your hair begins to turn, EY know that they themselves | trimming a well-cut street dress | DOUBTLESS it i because men are s0 wedded to the theory that once they get a wife, they an't lose her. that they take so {little trouble to keep their wives | in love with them, but this is a mis- take on every count. It is a mis- take, because women are just as | fickle as men are. Wives tire of | their husbands just as easily as husbands tire of their wives, and | women no more have the faculty { of loving the unlovable than men ' have. | A woman, for instance, is no| | more enamored of a man with a| two-day stubble of beard on his face than a man is of a woman with cold cream smeared over hers. A frowsy-looking man, sitting around the house in his stocking feet, and in a soiled shirt, is every whit as repulsive to a woman as a sloppy, slovenly woman is to a man. { woman no more enjoys the society of a nagging husband than a man does a nagging wife, and a heart- hungry woman, married to a cold and neglectful man, who takes her i i A | which flare. The matching clip, which is also sketched, is much larger than most clips and would be all the would need. It has two wide rings | of the metal net, which are held | together by a silver ball similar to that of the bracelet. At their nar- rowed ends the two wings are | clasped by three silver leaves. The | necklaces that go with this set are either single or double strand and of twisted mesh. Very simple, but smart, clip-on earrings complete the set. with a small band of colored enamel in the center of each circle. Al- though the metal mesh set which we saw was of dusty pink, they are being shown in several other colors and in white, as well. The white sets are finished with gold trim- mings, rather than silver. Another charming set is one which reminds us particularly of Spring, for its dainty motif is enamel drops shaped like Spring berries. The design of the clip. is sketched, is, we think. especially attractive, for it has five of these berries set in silver, drop- ping from a graceful silver leaf. The matching necklace has small They are silver circles| keep themselves kissable, but they ! enamel, slightly graduated beads. and a pendant of five enamel leaves with a round center encircled by a | delicate sliver mounting. - The ear- for granted, is just as likely to steal a little of romance as a man is. they are interested in, and play| A to henna it or go platinum blond. | SO, IF a man wants to keep his wife in love with him, he has to be up and doing, and use just exactly the same tactics that a wom- an does in holding her husband. He has to keep himself looking good to her. Fortunately, women don't put the ridiculous stress on beauty that men do, but they do demand cleanliness and neatness. Personal tidiness. Then husbands must make marriage worth while for their wives. Give them the appreciation and the praise that turn housework from a dull chore into a fine career. If a man is going to keep his wife glad she married him, he must keep up the love making with which he won her. The fire goes out on the altar of a woman’s heart, unless it is continually fed with tenderness and affection and compliments and jollying. You can't treat a woman like a Ladylove on one side of the altar and a household convenience on the other and expect her to like it. ND if a man keeps his wife in love with him, he has to show her little attentions. Notice how she does her hair. Praise her new gown. Make her little presents, and tell her every day she grows more and more wonderful in every way. Men don't think it worth while to bother about keeping their wives in love with them, but it pays to do so. For the woman who is in love with her husband is on her tiptoes to please him, while the wife who has fallen out of love with her husband says. “What's the| use?” DOROTHY DIX. rings, which also are sketched. clip on, and are made of a long enamel leaf, like one of those on the neck- lace, and are completed by the same delicate center that the neck- lace pendant has. A more dressy and sophisticated set designed to go with a costume of almost any color is composed of a necklace, bracelet and clip of un- cut crystal beads of various pastel | shades. The bracelet, which is sketched, has six alternating strands of blue, green and pink beads, and is finished by a clasp of three larger stones. The clip is triangular in shape and studded with varicolor stones of the size of the bracelet clasp. The matching necklaces are equally lovely and come in single, NOTICE On and after May 1st, 1935, the | number of Silver Dust box tops needed to get Silver Dust stockings and dish towels will be as follows: One pair of sheer silk, full-fashion- | ed hose for 30 Silver Dust box tops. One fast drying dish towel for six | Sitver Dust box tops. Until May 1st, the present liberal offer still holds | good. Mail tops to Silver Dust, 88 Lexington Avenue, New York City. e e e s R e e < Washington | 111 Adjusted Child Rises To Suc_cess Nervous Traits Lead to Possibilities if Corrected. | i | BY ANGELO PATRIL USUALLY when a teacher or parent says that a child is nerv- |ous he means that the child is ill | adjusted, that he is failing at home or in school. Sometimes we find that such children are not nervous ! at all, far from it. Their nervous | systems are dulled and their reac- tions are slow and inaccurate. The children are :lI. Other children who are nervous are not ill, but ill adjusted. Either they have been unable to hold their minds to the task in hand or be- | cause of unusual speed they have overlooked the essentials. There are all sorts of nervous children be- |tween these two sorts. Some of | them, as I have said, are ill. The rest need to be adjusted to home and school. or, more likelv, home and school must be adiusted to them | Nervousness is not a disease. The ;rzce horse is nervous, the genius is nervous, the successful leader in any trade or profession is highly nervous. All successful undertak- ings are the product of a highly sensitive nervous organization that has functioned beautifully. Instead of worrying about children being | nervous we ought to rejoice that they are possessed of sensitive nerves and proceed to train them to healthy activity. All children need the foods that nourish the nerves. Usually we find the failing, nervous child is undernourished. He refuses food. , He refuses the extra rest and sleep prescribed for him. He resents re- straint more than other children do and protests against anything that . holds him still for more than a minute. Yet this child needs extra food. extra rest, extra sleep, ad- justed school programs and pro- vision for his play in the open air with the right sort of companions. Scolding or punishing him only makes a bad matter worse. The healthy, nervous child needs double or triple strands with beads ' plenty of work and responsibility. | the size of those in the bracelet. | The lad that is nicknamed Quick- | Among all the types of jewelry ' silver needs to be harnessed in which will be worn widely during | order that his energy can function the coming season. bracelets bid|and his nervous system be trained fair to score most heavily. They |10 habits of usefulness. He is the lend a needed touch to any c one who finishes his work first and | tume, whether it be simple or elab- | looks around for something else orate, for street or for dress. |and finds it to the annoyance of For sheer smartness, one set of | the teacher. He is the one who bracelets which we particularly | answers the question before the noted would be hard to rival. One | teacher can call the pupil's name. bracelet of this set of three is of |He speaks out in class, falls over gold metal and slashed slightly at| somebody's feet. waves his hand regular intervals: the second is of with or without occasion, minds white composition, and the third of | evervbody's business, his own last | brown wood. All are the same size, | of all. H truly nervous. Ad- | slender and rounded. | just his program to his needs and | Another new bracelet set has the | instead of being a general nuisance amusing name of “fluffy ruffle.”|he becomes a community bene- Five bracelets of two harmonizing | factor. | colors form the set. They are of| This sort of child can take a great | catlin, are very flat, and are lent!deal of detail from the teacher's their especial charm by a little, mind. He can take attendance, | ripple through all of them. take charge of material, check on supplies, guard the ventilation, ’ manage traffic, attend to distribu- = tion and collection of clothing and Cook’s Corner | [Lmges: e con open doors and —_— ! station guards at rapid dismissals, BY MRS. ALEXANDER GEORGE. | |he can be an assistant teacher, re- DINNER MENU. Frizzled Dried Beef Mashed Potatoes | Buttered Cabbage colored enamel mesh. white and pastels. t. Sketched in a Washington Shop. | | lieving the teacher and developing Nus own powers at the same time. It is a fine thing 10 be nervous if | the nervous system is in good health and functioning normally. The world's work is accomplished by the nervous people who have been trained to harness their energies to the task in hand. Study the i nervous child you have and treat | him according to his needs. (Coprright. 1935} Bread Raspberry Preserres | Green Bean Salad Cherry Roll Coffee FRIZZLED DRIED BEEF ' pound dried beef 1 teaspoon salt 1 tablespoons 1% teaspoon celery butrer salt 4 tablespoons 14 teaspoun four Daprika 2 cups milk | Shred beef with fingers. Melt butter in frying pan, add and brown | beef and cook until edges curl up. | Add flour and blend. add rest of in- gredients. Cook until ereamy. Stir constantly. CHERRY ROLL. (Luscious Dessert) 2 cups seeded i teaspoon cherries cinnamon 1 cup sugar 1, teaspoon cloves Stuffed Arrichokes. Cook four artichokes in a large amount of boiling water to which one teaspoonful of salt is added after they have cooked for 15 min- jutes. Cook until tender (test by | pulling out a leaf). Cut the arti- chokes in halves lengthwise and re- move the chokes. Make a stuffing with half a cupful of bread crumbs, 1 one chopped onion, half a teaspoon- S A tableapoons ful of salt, four lablespoonful::onl Mix ingredients and spread on | Dbutter or butter substitute. two ta- soft dough. Roll up tightly and fit| blespoonfuls of grated American |into greased loaf pan. Bake 30|cheese and fill the cavities of the minutes in moderate oven. Unmold ; artichokes with this. Put into a | and serve warm, cut in 1-inch slices. | baking dish and cook in a hot even | Serve plain or with cherry sauce. | until the tops are browned. DOUGH. 1, teaspoon salt 1 1ablespoons fat 13 CUp Water 113 cups flour 2 teaspoons baking _ powder g | Mix flour, baking powder and salt. Cut in fat with knife. Add water slowly and, when soft dough forms, pat out until 2 inch thick. CHERRY SAUCE. 13 cup water ? tablespoons lemon juice Higher Curls Slightly Swirled —the Mode for now 1 cup cherries 13 cup sugar 2 tablespoons flour 1y teaspoon salt 15 cup cherry juice Blend sugar and flour with cher- ries. Add rest of ingredients and cook three minutes. Serve warm. This is a good sauce for plain cot- tage pudding. ) COFFEE IS BLENDED FOR FLAVOR SOMETHING NEW THAT'S BLENDED IS COMING TO - YOUR HOUSE ... listen for the doorbell This Season Do Have a Good | Permanent Consult Emile, the Pioneer —of Permanent Waving in Wash- relax and come to us. You'll save money in the long run with hair that sets more easily and holds the wave longer. Free Consultation | Est. 1907 1221 Connecticut Ave. DIist. 3616