Evening Star Newspaper, June 26, 1935, Page 23

WOMEN’S FEATURES. Spirit Must Have Power To Sustain Wall About Individual Persists as Each Makes Own Place. BY ANGELO PATRL SAY what you will, this is a lonely world. The bigger the crowd, the higher the wall about the individual. Everybody has to find his own way about, follow it and abide in it without benefit of companionship. What help and encouragement seep through the walls can do little more than cheer the spirit temporarily. One has to sustain one’s own spirit or suffer its collapse. Young folk do not believe that. Why should they? They think that their games and parties are compan- fonship in the fullest degree. It is only after years of living, years of disappointment and trial and final dis- covery of this sturdy truth that they begin to adjust themselves to-it. It is hard work at best, and many never succeed at it and die of the loneliness. One of our duties—and not one of the least—is to train children to be self- sustaining, to provide inner resources for themselves against the day of awareness. ‘Teach the infant who has begun to get about the house to look after himself for a brief period daily. Do not allow him to cling to your skirt end keep up a persistent demand for your attention. If you do, you destroy your own peace of mind, interrupt vour work, disrupt your household routine, and all for the mistaken young one who doesn't know what he wants. ‘What he wants is something definite to think about and to do. His spirit is craving some form of satisfying ex- pression. You cannot give him that, however hard you try. He must get it for himself by enjoying or suffering experiences under his own power. He must work out his own salvation. For this purpose you select a basket or a box or a low drawer into which you put a collection of odds and ends that may attract him. He is at the stage where he seeks news of the world through his senses. He has to touch, taste, smell, see and hear all there is to know about things that surround him. Into his chest of treasure then put all sorts of objects of different weights, temperatures, colors, textures. Give him little toys of various kinds so that he makes various movements in using them. Put in balls—rubber, wood, glass, worsted, paper—so he learns the feel and the use of them. Don't omit the noisy ones. He needs to hear as well | as see. A bell, a whistle, a drum of a power sufficient for his hearing, yet gentle enough for your bearing. Put about six or seven of these in- teresting objects in his chest. Set| him on a mat in a pleasant place. | Leave him there to amuse himself for & definite length of time daily at the | same hour. This regularity of time is very important, because we are set- ting the habit of self-reliance. Habits are formed by repetition, and the fixed time soon conditions the body and mind to practice the habit without exception. As the child grows, his toys and his occupations grow in complexity and interest is maintained. The time is gradually lengthened. With growth and development the sense experiences give way to activities, such as house- work, play outdoors with bicycle, swings, skates. Trained in this way to provide his own resources and fill his days with activity under his own direction, he is prepared to sustain himself in later years. His mother and father are relieved of the burden of his failing spirit and inspired and cheered by the sight of his cheerful, self-helping outlook. If this scheme looks bothersome, console yourself with the fact that it is better to train him than to suffer him. (Copyright. 1935 e Style Trend. At a dance the other evening Miss | Helen Wardman appeared in one of Washington's first saris. Hers was beautifully draped in true Indian fashion and was of pale gray mate- rial with a deep border on the full skirt of alternating bands of red and green. Out at one of the country club pools the other day a stunning blond ap- peared wearing the season’s first-seen biack rubber bathing suit. She had not tanned and, being naturally pos- sessed of a beautifully fair skin, cre- ated a dazzling effect. Mrs. Campbell Pritchett has a large red straw hat which sits far back on her head, being held in place by a frontal bandeau of red straw. This is very becoming to her animated beauty and especially accents the widow’s peak of dark hair that shows Just beneath the bandeau. PATTERN A jiffy-knit—a delight to do, since it grows so quickly—a joy fo look at THE EVENING STAR, WASHINGTON, D. C, WEDNESDAY, JUNE 26, 1835. Pertinent Observations on Matters Encountered in Feminine World Sheer Summer Mode Delectable Little Frock of Cotton Material. BY BAREARA BELL. HEERS for Summer are no longer news. Everybody likes them and everybody wears them. All that remains is to show you a delectable little frock, such as the one in today’s illustration, and, as easily as that, another fol- lower of the sheer Summer mode is acquired. Especially nice are the thin cotton materials. Voiles are so fine and so soft to the touch that you can scarcely distinguish them from their silken sisters. Sheer seersuckers, which were known last season as matelasse organdie are very lovely in flower prints and they make some of the most charming frocks of the Summer. Printed muslin and lawn are gay and cool and launder well. Batiste, in quaint print, is a good pick-me-up when days are hot and your spirits droop. Picture this frock in a lilac printed dimity, with a purple ribbon tied around your waist. Doesn’t it make you think of a moonlight evening? This dress is very easy to make. A deep bertha eliminates the necessity of any sort of sleeve, and is a perfect The Old Gardener Says: Turnips are among the vege- tables which can be planted as late as Midsummer and still ma- ture before the coming of cold weather, even in the Northern States. This applies to the sweet kinds, however, and not tc the Swede or Winter turnips, which should have been planted by June 1. Seed should be sown in drills and the young plants kept well cultivated. They will make the best growth after the weather begins to get a little cool and the flavor 1s improved oy early frosts, which means that the garden maker need be in no hurry about digging them. In some sections turnip tops are high in favor for greens. (Copyright. 1936.) 8323 w—a bit of knitting to be proud of! And added to all this is the fact that the blouse is not only very dressy but comfortable, too. Big n stitches needles—ope: insure your getting the blouse done in record time. A plain knitted skirt is most effective with it; directions for this are included. i In pattern 5323 you will find complete instructions for making the blouse shown in sizes 16-18 and 38-40, as well as for a skirt in these sizes; an illus- tration of the blouse and of the stitches needed; material requirements. To obtain this pattern.send 15 cents in stamps or coin to the Womean's Bditor of The Evening Star. » 'Two Schools of Thought Differ as to Chief| BARBARA BELL, Washington Star. Inclose 25 cents in coins for Pattern No, 1686-B. Size.... Name .. Address .. . (Wrap coins securely in paper.) style for any sheer material. The skirt is wide at the bottom, and swings freely from the hipline, as good skirts should. It is made in four easy-to-put-together pieces. For this frock, choose a cool color combination. Delicate blues and pinks, or frosty greens, lilac or gray, or white backgrounds patterned in piquant designs. Soft, muted colors make for serenity, and that’s an en- viable state when the thermometer goes up. Barbara Bell, pattern No. 1686-B is designed in sizes 14, 16, 18, 20, 40 and 42, Corresponding bust measurements, 32, 34, 36, 38, 40 and 42. Size 16 (34) requires about 37 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 Book. Make yourself attractive, prac- tical and becoming clothes, selecting designs from the 104 Barbara Bell well-planned, easy-to-make patterns. Send 15 cents for your copy today. Address orders to The Evening Star. Cook’s Corner BY MRS. ALEXANDER GEORGE. WATCHING THE BUDGET. (Meals for Three.) BREAKFAST. Fresh Berries, Chilled. Ready-Cooked Wheat Cereal. Cream. Scrambled Egg Yolks. Buttered Toast. Coffee. LUNCHEON. Substantial Fruit Salad. Graham Bread. Butter. Sugar Cookies. Tea. DINNER. Cold Sliced Corn Beef. Creole Corn. Bread. . Apple Sauce. Siiced Cucumbers. Watermelon. Iced Tea. (Milk for Children Daily.) SCRAMBLED EGG YOLKS. 4 ess yolks 2 tablespoons milk ;z 't::m é:%‘mu 2 tablespoons fat Place fat in frying pan. When hot, add and slowly cook rest of ingredi- ents. Stir constantly with fork. When creamy, serve immediately. Leftover bits of meat or vegetables can be added to this mixture. SUBSTANTIAL FRUIT SALAD. ‘“:th Cottage Cheu:.’) . ing Place cheese in center of lettuce cups arranged on salad plates. Sur- bined. Serve immediately. Have all ingredients thoroughly chilled before combining them. SUGAR COOKIES. (Using i e *‘ nuf teaspoon va Cream fat and sugar. Add cream and beat 2 minutes, Add rest of in- gredients. Drop portions of dough from tip of spoon onto greased bak- Ing sheets. Flatten cookies with back of spoon. Bake 10 minutes in mod- erate oven. ‘Two tablespoons chilli sauce or cat- sup poured over top meat loaf when half baked gives & good flavor and rather crusty covering. Housewife Put to Test By Great American Art Of Producing Fruit Pie Problem, Whether to Bake or Not to Bake Bottom Crust. BY BETSY CASWELL. HE Bureau of Home Economics of the United States Depart- ment of Agriculture this week recalls to mind the old Mother Goose song about “Can She Make a Cherry Ple, Billy Boy? Can she make & Cherry Ple, Charming Billy"? If I remember correctly, the “she” in ques- tion was Bily Boy's prospective bride, and then, as now, the mat- ter of her culina- ry skill was up for investigation. As a matter of fact, the question still puts many and many & more experienced housewife to a severe test, for the making of fruit pies is in- deed an art, and A the pie is, vimuu:::xbt. America’s national favorite de 3 As with all other arts, the artists themselves differ considerably about the actual methods used to attain per- fection in the case of the fruit pie. They probably agree that the pastry must be delicate and flaky, and that the great problem in fruit-ple ‘making is to keep the bottom crust from get- Betsy Caswell. | ting soggy. But s to the best way of accomplishing this—ay, there's the rub! oK K ¥ TH! question between the two schools of thought is primarily whether to bake or not to bake the bottom crust before putting in the fruit. English cooks do not worry about this because they make their ples, or tarts, without any bottom crust—very like our “deep-dish ple.” But the typical American pies and tarts have a bottom crust, and, in & good ple, this should never be s0ggy. Berries, plums, cherries—in fact most of the fruits so delicious in pies have a large juice content. Heat, and the sugar to sweeten the fruit, cause this juice to flow. The juice soaks into the pastry, and makes it soggy— unless you prevent it in one of two ways: 1. Line the pie pan with a thin sheet of dough big enough to come fully over the edge of the pan. Put in the fresh fruit already sweetened, dot plentifully with butter and sprin- kle with a little flour. Moisten the edge of the bottom layer of dough and | cover with a thin sheet of dough, slashed in a pattern of openings to let the steam out when the pie is cooking. Press the edges of the dough tightly together, and crimp them, with your fingers, a fork, or a special instru- ment; slip the ple immediately into hot oven—400 to 450 degrees Fahren- heit. * x *x % HE reason for such a hot oven is that the dough underneath the fruit must be cooked before the juices start to run. After 15 minutes, lower the heat until you have a moderate oven, and cook until the pie is nicely browned. 2. Bake the lower pastry shell before Dorothy fes TR SEEIEEEREE g §sE§§§§ and would be well for the bride to include in her kitchen scrap book. DIRECTIONS FOR MAKING PIE CRUST. For one ple use 1% cups sifted soft wheat flour, 1 teaspoon salt, 5 to 6 tablespoons fat and about 2%z table- spoons water. If you like a flaky crust use solid fat like lard or hydro- genated vegetable oil. If you like a crumbly crust you will get it by using melted fat or a cooking oil. Mix the flour and salt and work in the fat with the tips of the fingers. When the flour and fat are “grainy” add the water slowly and use no more than is absolutely necessary to make a stiff dough. On = lightly floured board roll out a little more than half the dough into a thin sheet large enough to line the pie pan. Pat the sheet of dough into the pan so that there will be no air bubbles un- derneath, put in the pie filling and moisten the rim of the dough. Roll out the dough for the upper crust, allowing a half-inch extra for the edge. Fold the sheet of dough in half, make a few slashes through both thicknesses through the center and 1ift onto pie. Spread over filling, press edges well together, trim off surplus dough and bake. If method No. 2, as outlined above, is to be followed, line the pie pan with the dough and leave & generous turn- over around the rim. Prick the dough every 2 inches all over the pan. Pro- ceed as outlined in above direction for method No. 2. 1If you wish advice on your individual ‘household write to Betsy Caswell, in care of The Star, inclosing stamped, self-addressed envelope for reply. Dix Says Whose Fault That Men Wait for Girls to Entertain Them? RE modern women. killing the|but when a girls lips are free for goose that lays the golden eggs by their attitude toward men? Certainly no one can deny that in spite of the much- vaunted emancipation of women they have not freed themselves from the traditions of sex nor has their boasted equality with men kept them from being dependent upon men for their good times and their eventual happi- ness, ‘Woman's achievements in the arts and sclences and the business world haven't altered the fact that the most brilliant, high-browed college grad- every Tom, Dick and Harry, men have sort of lost their taste for them. The chaperon may have been a bore, but she was first aid to matrimony. Then, too, if girls have fewer atten- tions from men than their grand- mothers did, it is because they have made the fatal mistake of taking all the sport out of the woman' chase by making it too easy. It is the differ- ence between knocking over a setting hen and bringing down & bird on the wing. One rouses a man’s fighting instincts. The other makes him tired. If there are no ardent suitors now, it uate who never has a beau envies the = little nitwit who has dates to burn. Nor that the woman executive who rules & hundred men with a rod of iron in the office is ashamed to show up at & party or & night club without an escort. N A word, women want from men | . the attentions they have always wanted. They want flattery, chivalry, love and marriage, and they are not getting any of these things nearly so much as their mothers and grand- mothers did, whereat they make griev~ ous lamentations. ‘Women are always complaining, for instance, about the lack of chivalry in men, and they recall with tears in | ¢ their voices the good old days when men took off their hats in elevators and no gentleman smoked before a lady without asking permission or kept his seat in a crowded car when 2 woman stood. BUT. in reality, who killed the car- pet knight? Didn't women com- mit the fell deed when they came out of the parlor and went into the store and the counting room? When they became men’s business competitors and rivals they climbed down off their pedestals and forfeited the priv- flege of having men burn incense be- fore them on their bended knees. Judged by every practical standard the girl of today is better looking, better educated, with far more accom- while granddaughter has & coalheaver to get dates with youths and has virtually to shanghai her man and drag him to the altar. Fonmummmunmn is also to blame. She has killed enchantment, but when she flaunts herself in shorts and & bandana in the eye. As long as & man had to climb up to = girl's balcony to steal & kiss he risked his neck to get it . () work together and play together, & man gets about all of & girl's soclety he wants without letting himself in for her support. Hence, the girl bach- elor with a gentleman friend who has been hanging around her for 10 years ‘without ever popg:u the question is a familiar figure in our midst. Also, it is women who have dealt an almost lethal blow at marriage by the alimony racket. So ruthlessly has this been prosecuted that it has made marriage such a hazardous adventure that only the boldest and most fool- hardy attempt it. AT GROCERS WOMEN’S FEATURES, B9 Shopping in Washington ||[Preparing Frocks That Are Sunburst Pleated Meet Taste for -Variety. On the left, lilac, shell-pink or snowy white chiffon; to the right, “ice” pastel satin, with capelet concealing the low decolletage, falls into zm:harm'ng fleats. BY MARGARET WARNER. ERY new, very smart and very graceful and easy to wear are the frocks that are sunburst pleated, as shown in tke sketches today. In the fashion maga- zines, on the screen and in the shops these dresses have made their appear- ance recently, giving us a suggestion of the ancient Greek costumes to satisfy our taste for variety. The classical flowing lines of these gowns are delightful on the dance floor and refreshing wherever worn. Chiffen, sheer crepe and satin all lend them- selves to this treatment. The frock at the left above is of lilac chiffon with ripple skirt and pleated separate cape. The waist of this dress has a round high neck that fastens at the back, but is slashed to the waistline and is sleeveless. The other frock is of quicksilver satin, coolly radiant in the new “ice” pastels. ‘The capelet conceals a decolletage that is square at the front and becomes a deep, wide V to the waist at the back. It is & more formal frock than the chiffon. Ex s IN A shorter-length afternoon dress you will also find an attractive lilac sheer with the same sort of pleated skirt, and a waist with cowl drapery. A violet velvet ribbon belts it smartly. The white cotton lace shirtwaist frock with Peter Pan collar is still a favorite for dining and dancing, and quite perfect for Midsummer weather. It has enough body to hold up when exposed to humidity, and yet allows the air to pass thru it. In a model with medium-sized rose pattern and short straight sleeves on the belted, fitted jacket, it is excellent at less up sharply to the neck from the makes a dainty, youthful pic- if necessary. They are the perfect answer to the question, “What shall I ‘wear”? when all your light frocks need or freshening up, and in fact they are quite indispensable in the ‘wardrobe. The jacket frocks with shirred yokes considering. One of these is a rather striking diagonal plaid of blue, violet, green with a little white and pale yel- low. It has elbow-length puff sleeves finished with navy taffeta turn-back ruffies. The dress has nice short sleeves and a collar on the V neck with large blue button holding a My Neighbor Says: two eyes and given a feeding of bone meal. To remove Sketched in & Washington Shop. SECOND one of these shirred yoke jacket dresses is of brown sheer with a dot design of white and orange. It has a wide shirtwaist pleat down the front of the waist with am- ber buttons like marbles, and attrac- tive collar arrangement; three pleats at center front and center back of the skirt. It is good in every way, and will give comfort and chic at the same time. Rich, deep red vies with navy and brown in the dark Summer sheers, and looks much cooler than it sounds with accents of white. The jacket of one of these is semi-fitting and ties in a bow at the front; but its wide, frilly collar shows the cowl neck of the dress and the carnation fastened at the front. The dress has a very good off- shoulder round yoke and short open sleeves. A brown with aqua and white figures uses a turquoise ribbon bow to finish the collar which is made of square tabs. This jacket is belted and the sleeves shirred into a dropped shoulder are left straight and wide at bracelet length, a nice, ccol feature. For information concerning items mentioned in this column, call Na- fi-l-lln 5000, Ext. 395, between 10 and am. Rarebit as Summer Hit Quick - Meal Service Sure of Approval on Hot Evening. BY EDITH M. BARBER. DEAR MISS BARBER: Wil mousse, crab cutlets, veal cutlets, meat loat, chili con carne, baked salt mack- erel, spaghetti with cheese as well as the usual frankfurters with sauer- kraut and cold cuts. For luncheon the combination or club sandwiches, cheese, souffie and frizzled beef as well as all kinds of vegetables, meat and fish salads are suggested. Old-Fashioned Rarebit, 1 pound American cheese. 1 tablespoon butter. 2 teaspoons salt. butter, stir in seasoning, add cheese and stir over a low fire until melted. Stir in the beer gradually and cook, stirring over fire until the mixture is ;mooth. Pour at once over hot toast. dash of cayenne be added, if desired. Pe Chili Con Carne. 1 pound ground beef. 2 tablespoons bacon fat. 1 chopped onion. 1 clove garlic. 1 can kidney beans. 1 teaspoon salt. Pepper. % teaspoon chill powder, 1 can tomato soup. 1 cup grated cheese. Brown the meat in bacon fat, then add the chopped onion and garlic. Cook three minutes and remove garlic. Add kidney beans, seasonings and tomato soup. Put in a greased casse- role, sprinkle with cheese and beke in a moderate oven (375 degrees Fahren- heit), 15 to 20 minutes. Frankfurters, Sauerkraut. 2 cans sauerkraut. ¥4 cup sausage or bacon fat. 12 frankfurters. Cook sauerkraut slowly in saussge or bacon fat for half an hour or more. Brofl frankfurtrers and serve on a bed of sauerkraut. One teaspoon of caraway seeds may be added to the sauerkraut, if desired. Beauty Hint. If you have a lovely forehead and & swell-shaped skull, you could not do better than to follow the example of Mrs. Jouett Shouse, whose beau- tifully cut and smoothly waved hair clings close to her head, being brushed straight back from her ears and temples. In Business in Washington Over 60 Years If You're About WHERE to Send Your Rugs for Cleaning and Storage ...We invite you to inspect our modern, three- story, Fireproof Building, where our plant is housed ...and See WHERE and HOW your floor coverings are treated when they come to Hinkel for Cleaning and Storage. o Hinkel’s matchless in Doubt Visitors are always welcome! process of cleaning is THOROUGH in every respect...expels Moths, Germs and Dirt . . . restores floor coverings to their original brightness and beauty—with Ivory Soap and Water PRESSURE (no destructive rubbing) ...the only method of its kind used in Washington. ’Phone Us to Send for Your Rugs and Carpets LOWEST PRICES FOR FINEST WORK ESTIMATES ON REQUEST Rugs and Carpets STORED for the Summer in STEEL STORAGE RACKS, at moderaie cost, Our Special Services Without Extra Charge @ All Domestic Rugs Shampooed by Us Are Giue-Sized. ® All Rugs, Carpets and Draperies INSURED FOR FULL VALUE against fire, theft or damege while in our care... backed by Hinkel's reputation for RESPONSIBILITY snd RELIABILITY! E. P. HINKEL & CO. ORIENTAL RUGS REPAIRED By Our Native Weavers, on the Premises 600 Rhode Island Avenue N.E. Phones: POtomac 1172-1178-1174-1176.