Evening Star Newspaper, June 22, 1935, Page 6

L5 = Pointers for Washington Women on Playing the Gam " WOMEN’S FEATURES.) Frosty Foods Combine - Dietary Features for Warm-Weather Menus Fruit Salad May Be Prepared for Use Far in Various BY BETSY CASWELL. the determined settling down of Summer weather, our thoughts naturally turn more and more to the matter of frosty foods to cool our ‘There is no more delectable dish on warm days than a well-prepared ‘Advance, Without Effort, and Suits Meals. TENERIFFE SALAD. 1 cup mayonnaise. 1 cup whipped cream. 1 cream cheese. 1 cup shredded pineapple, drained. ;| ihe mayonnaise, and then foid the far in advance by the housewife with no heated effort. It may serve as the main i course at lunch- Betsy Caswhll. ::Ml ::mu:’ 1t may become a combination dessert and salad for dinner. No matter in which form it appears, it is always a welcome addition to any hot- weather menu. ~ With the modem mechanical re- frigerators, the preparation of the frozen fruit salad has become simple. If, however, you still do not own an ice box of this type, excellent re- sults may be obtained by packing the salad in a mold in a mixture of salt and ice. The important thing in either case is to be sure that the salad is really frozen, and does not make its appearance in disappoint- ingly liquid form. FROZEN PINEAPPLE AND MALLOW SALAD. 1, cup+mayonnaise. 1 cup whipped cream. 33} cups canned, diced pineapple. 1 slice canned pineapple, quartered. 12 marshmallows, quartered. 1 cup coconut. Fold the mayonnaise into the cream. Combine remaining ingredi- ents, except for the slice of pineapple, and after draining the diced pine- apple well. Fold into the mayonnaise mixture. Freeze in tray of automatic refrigerator until solid. Unmold on platter, garnish with crisp lettuce and the quartered pineapple slice. This will serve 8. Hotel Menu Is Basis for Knowledge Dinner in Town Gives New Inspiration to Home Study. BY FLORENCE LEE GANKE. CLAmE was having dinner down- town at one of the nicest hotels. Her cousin had come to town and wanted to take her to celebrate her graduacion. Claire felt so grown up and grand as she went in. But when she looked at the menu card i~ ghe felt like a Ilittle girl. There were so many terms on the menu with which she was not familiar, she “ was almost afraid to order. The next day she asked her mother whether it wasn't possible to find out what the dishes listed on hotel menus really were. And right then and there she and her mother went over cook books and old hotel menus her mother had collected. She learned “Hors d'oeuvres” are small individual servings of cornucopias of boiled ham with shrimp salad in- side, or halves of stuffed eggs, or small rounds of toast dressed up with riced egg, anchovies, caviar. ‘“Anchovies” are tiny fish, practically boneless or else filleted and boned and rolled and served in oil. “Caviar” is fish roe. The best is black and glistening. “Bortsch” is a beet soup made from & Russian recipe and using sour cream. “Pilet mignon” is the tenderloin part of steak. “Truffies are a species - of underground mushrooms that are black in color, firm in texture. They are usually chopped or sliced and used “ as a garnish, A dish labeled “espag- " mole” has a hot sauce with plenty of , red and green peppers in it. “Peach Melba” combines fresh or canned * peach, raspberry sauce, French vanilla . ice cream. A “bombe” is & frozen mix- * ture with an ice or sherbet on the outside and a rich cream in the inner part of the mold. A “macedoine” con- sists of rather finely chopped assorted cooked fruits. “Crepes suzette” are wafer-thin pan- . eakes, rolled and dressed with a sauce which uses butter, orange juice and mest and a little brandy or other spirits pinespple into the mixture. Blend the cream cheese with a littls cf the mayonnaise, and, when smooth, add to mixture. Preeze for at least three hours in mechanical tor or packed in a mold in ice and sait. TOMATO CREAM SALAD. 2 cups canned tomatoes. 33 cup cream. 2 tablespoons sugar. 1 teaspoon salt. 15 teaspoon onion juice. 3, tablespoon lemon juice. 4 peppercorns. 1 bay leaf. 3 cloves. Cook all but the cream together for 12 minutes. Rub through a sieve. Freeze to a mush and then add the cream. Pack in salt and ice, or in tray of refrigerator, and freeze for one and one-half hours. Serve on watercress with maycnnaise or French dressing. PEAR SALAD (FROZEN). Pack one can of large pears in ice and salt. Let freeze for four hours. Slice and serve on lettuce, sprinkled with paprika, and garnished with cherries and cream cheese balls rolled in chopped nuts. FRUIT SALAD (FROZEN). % cup grapefrult pulp. 1 cup mixed, canned or fresh fruit. 12 cup mayonnaise. 1% cup cream. 3% cup diced celery. 12 cup sliced dates Wash, peel snd drain the fruit well. Cut in small piéces and com- oine with the celery and dates. Add the whipped cream to the mayonnaise, fold into first mixture and freeze. It you wish advice on your indi- vidual household problems, write to Betsy Caswell, in care of The Star, inclosing stamped, seif-addressed en- velope for reply. My Nexg}xbor Sayl : ‘The best place to start szedlings is around bushes where they will get enough light and still be shaded from the strong sun. Four pounds of plums will make five pint jars of preserves. To remove mildew stains from white linen boil in water to which two tablespoons of peroxide have been sdded to each quart of water, Only half the quantity of sugar will be required to sweeten stewed fruits if sugar is added after fruit is cooked. (Copyright. 1935.) Preventing Mind Ils Is Usefiul Act BY JAMES W. BARTON, M. D. T}m CARE of mental patients is costly to the community, because there are more patients in the mental hospitals than in all the other hos- pitals combined. That mental patients now go into these hospitals of their own will is one of the reasons for the great in- crease in the number of cases. This is helpful, as it puts mental ailments in the same class as physical ailments, instead of being something of which the individual and his family need be ashamed. Another helpful point is that the family doctor or general practitioner, who naturally sees the patient first, now recognizes the early signs or symp- toms of mental ill hesith, and treat- ment is begun before the allment makes the headway it formerly did. Some of the causes or circumstances that develop or bring out mental symptoms in patients are overwork in school or college, in business or in the home; trouble or anxiety, inability to adjust themselves- to circumstances, bereavement, chronic poisoning of the system from infected teeth, tonsils, gall bladder, intestines; acute illness, especially such illnesses as influenza, u}d the changes that occure in youth and at middle age in wotnen, » Dr. Dorothy M. Tudor, London, in . which are ignited after the sauce is | the . poured over the rolled pancake, . Style Trend. Miss Florence Harris wears a modi- % fled Cossack’s cap of white crochet ma- with her The Old Gardener Says: Many housewives have formed 3 EES fae HT; il g THE EVENING STAR, WASHINGTON, D. C, SATURDAY, JUNE 22, 1935. & . 4 For cool and palatable additions to the menu, nothi ng quite takes the place of the delectable frozen salad. This one 1s con_tfioseil of pineapple, marshmallows and many other tempting ingredients; st would be equally good as the main course for luncheon or a combination s alad-dessert course for dinner. Eye Beauty And the Use Of Lipstick|| % Fiece Reduction Methods Are Advised for Athletic Type. BY LOIS LEEDS. EAR MISS LEEDS—How can I make my eyes look attractive without using mascara and eye shadow? (2) Which foods are fattening and whick: are not? (3) How can I keep my lips soft and smooth after I put lipstick on them? (4) I am 16 years old, B feet 3 inches tall and weigh 128 pounds. I am of the athletic type. How can I reduce? BUNNY. Answer: Invest in a little eyebrow brush and brush your eyebrows with it twice a day, using a little brilliantine or vaseline on the brush. Brush the lower hairs upward and outward, and the upper hairs downward and out- ward until they meet in a neat line through the center. Pluck out any straggling hairs below the eyebrows, but be careful not to take too many. Brush your lashes, too, and anoint them with vaseline at bedtime, (2) In general the sweet and starchy foods are most fattening, while the leafy vegetables and citrus fruits are not considered so. (3) The secret of keeping your lips looking smooth is to rub a little lip salve or cold cream into them before applying your lipstick. When apply- ing the color hold your lips rather loose. Then separate your lips and blend the red with your finger. At bedtime remove all make-up and apply 1p salve to your lips. (4) You are not too heavy for your type, but if you are interested in pre- venting yourself from becoming heavier send a stamped (3-cent), self- addressed envelope for my leaflet, *Safe and Sane Reducing.” Charles: Your weight of 143 pounds is just about right for a boy who is 5 feet 11 inches tall and between 14 and 15 years of age. Thoroughly cleansing treatments at least twice a day will help you clear up the black- heads and pimples. These blemishes are usually associated with oiliness of the skin. At bedtime wash your face with tincture of green soap which you may buy at & drug store, Lather well. Rinse. Now gently press out the black- heads with a small instrument called a blackhead remover which has been treat the pimples. Swab the ripe ones with alcohol, then open with a steri- Holds Fashion Interest BY BARBARA BELL ODAY'’S dress is a very weardble and attractive one for the beat | 42. wave that is sure to come. It's the sort of thing that smart Dress With Gathered Blouse and Cape Sleeves. Barbara Bell Pattern No. 1683-B is designed in sizes 14, 16, 18, 20, 40 and A g bust measure- ments, 32, 34, 36, 38, 40 and 42. Size 16 (34) requires about 4%, yards of 36-inch material. Every Barbara Bell pattern includes an illustrated instruction guide which is easy to understand. Send for the Barbara Bell pattern BARBARA BELL, ‘Washington Star. Inclose 25 cents in coins for Pattern No. uu-n.; Bize..ovess NAIME ..coveesssecsversscsoanny Adress ..uceceeciecinniiinnnes (Wrap coins securely in paper.) Study Your Own Ruling Inner Self Trying to Be Better Is Way to Create Worthy Picture. BY ANGELO PATRL DIAR BOYS AND GIRLS: What sort of person are you? Do you know how to look at yourself and see The mirror shows only the picture ‘your exterior, the lesser The important part, the you, does not show itself great degree. It speaks, it aj it shows itself accurately in your ac- tions. What you do, that you are. You, like all humanity, are & complete the idea. You are certain to do some good deeds daily, bound to do some that are not so good, while most of your behavior is in routine, indifferent and ordinary enough. That is how human beings behave. Nobody is perfect oftener than a frac- tion of each day. Few people are bad to even that degree. But the best people—and you want to be classed among them—try to have the balance of their behavior on the perfect side, at least good. How good sre you? First, how much honest work have you done to- day? Perhaps you begin to excuses and say: “I didn’t good; the teacher didn't call when I raised my hand, and when I didn’t she called on me, didn’t think it would do any I didn't do my homework just fo this once; I couldn't help Jimmie. He fell over my meant to go to church, but little headache and I thought & walk would do me more good. know I would meet those girls and I thought we back anyhow, 8o I went couldn't get back in time.” If you have a string like that tell, look at yourself—take a long look—and remember that what you do you do. Nobody on earth can move you to do a single thing with- out your consent. It is you that mis- behaves and makes excuses. ‘When you do not get up on time, delay beginning your work, listen to a radio program when your lessons are waiting, go to the movie when your mother is waiting for you to come home, slap your little brother and push him around, talk down any- HiE 25 if SEEEEEEEE i 5 i ] i ¥118 "E i WOMEN’S FEATURES, Dorothy e of Domesticity Dix Says Man Whose Wife Neither Loves Him Nor Will Diverce Him, E% gggéggfi AP applies as it does to boy-amd-girl marriages. So many fine youngsters, who have in themselves such possibilities of hap- piness and success, wreck their lives by marrying before they have come to themselves, before they have devel- oped in character and taste, before they know what they are going to demand in their mates. They are in love with love and they trink that their passing fancy is the grand pas- sion, In their inexperience they think that they can never change, and that when they are mature they will not want something more than the callow pipsqueaks and flappers they are enamored of at the moment. Sommnrryudtheymup. and in the great majority of cases tragedy ensues. They outgrow their mates, they are bored by them, they have different tastes and desires, and the terrible ent of their youthful folly is that they are chatned for life to dead loves. Nor is this the worst of it, for al- most invariably when it is too late they fall in love with some woman or man who meets their adult needs and who gives them the understanding| and sympathy and companionship for which they are starving, and for whom they have not a childish crush, but an affection -that will never die. Then, indeed, they know that- the Poet spoke truly when he said that the bitterest words ever uttered were “it might have been.” WBAT the man and woman eaught in this cruel coil should do, no one knows. It seems a pitiful thing for them to have to pay all their lives for a youthful mistake and to be denied the love and companion- ship that would not only bring them happiness but make them better men and women. But we have to pay the price of our follies, and those who have children have no right to take their good at the expense of the little oneud they have brought into the world. In your case, J. H, there is not even a chance of escape through the divorce court. Your wife has shut that door in your face and so I think that your line of conduct toward this alone. Let her readjust her life and forget you if she can. It is & hard thing BEBEF ;EE‘EE Answer: Do not humiliate by making any effort to get the boy back. Evidently it would do no good as he has already consoled himself with another. He couldn’t have been very seriously in love with you if he let you go so easily. ITlseuyenoucthndleLhenn by fervently exclaiming, “My, what a beauty!” It doesn’t matter whether it is & live woman or s picture of & woman in a magazine, or whether he knows the girl or not. This makes me extremely jealous because I am myself a good-looker, with a splendid figure, peaches-and-cream tomplexion and & face that is just as beautiful as any of these he raves about. But he rarely compliments me more than to tell me I look nice. I am afraid this is going to break yp our engagement. JEALOUS. Answer: If you are going to take your fiance’s admiration of pretty women that much to heart, I think you had better break off your engage- ment because you are likely to live in a pea-green stete ever after, and that is no comfortable thing to hap- pen to a wife, YOU are silly not to recognize that men’s admiration of feminine pulchritude is generally just an ab- stract love of beauty, and has nothing more personal in it than their liking to look at any other admirable object in nature. You must have noticed that many men who, like your fiance, al- ways turns to look at a pretty woman, and who comment most loudly on & woman's figure, or her complexion, or her hair, themselves marry homely women whose charms were of the £pirit and the mind rather than the body. It is one thing to admire = living picture and another to want to own it. And it is matter of record that beauties do not make the best matches, or even have the greatest number of proposals. And certainly if you are in the Miss America class yourself, as you state, you have little reason to be upset by your sweetheart's admiration of other women., But any man is & fool who ever praises another woman's good looks to his sweetheart or wife. DOROTHY DIX. (Copyright. 1935.) Cook’sCorner BY MES. ALEXANDER GEORGE. BREAKFAST. Cantaloupe. Ready-Cooked Wheat Cereal. Cream. Soft-Cooked Eggs. Buttered Toast. Orange Marmalade. Coffee LUNCHEON. Fruit Salad. Cottage Cheese. Iced Tea. Sugar Cookies. Apricot Sauce. DINNER. Ham Stuffed Peppers. Creamed New Potatoes. Bread. Plum Jam. Chilled Fruit Juices. Strawberry Ice Boz Cake. HAM STUFFED PEPPERS. 8 larse peppers 0D- gela Ded green peppers 2 tablespoons cold 1 tablespoon water chopped onions ‘Wash peppers. Remove and discard seeds and pulp. Soak gelatin in water t 5 minutes. Dissolve over boiling wa- ter, cool and add to rest of ingredi- ents. Stuff peppers. Chill 2 hours or lenger. Using sharp knife cut into 1-inch crossway slices. Arrange, with edges overlapping, op tray. Garnish with parsley and pickle slices. CHILLED FRUIT UICES. 4 cups iced % cup lemon juice 1 gup vineapn 1% cups susar u 4 cups water 2 cups oranse Juice Boil sugar and water 3 minutes. Cool. Add rest of ingredients and add equal Dortions iced water. Serve in glasses one-third filled with chopped ice. STRAWBERRY ICE BOX CAKE, Angel food cake % cup whipped % cup butter cream 1 cup susar 1 teaspoon vanilla 3 esus, beaten 2 cups berries 1 cup diced marshmallows Remove center from cake. Cream butter and sugar. Add eggs and beat 2 minutes. Add rest of ingredients. Pour into angel cake case. Chill 4 hours or longer. Spread with more of love, but when it has once gone | whipped cream and serve cut in slices. S 2 i i % oy R AT o EEEEN T #-&:fl-ii#é, , ¥ ol