Evening Star Newspaper, July 31, 1935, Page 35

WOMEN’ S FEATURES. THE EVENING STAR, WASHINGTON, D. ¢, WEDNESDAY, JULY 31, 1935. WOMEN'S FEATURES. Melons Gain Added Sweetness and Flavor When Ripened on the Vine < Quick Meals Adapted to Cool Nights Very Simple Menu Is Made From Some .Standard Foods. . BY EDITH M. BARBER. ‘A VERY simple mend for the quick meal tonight has heen chosen and we are planning on a night at Jeast cool enough to light the oven for half an hour. We are using the old standby, bacon, which you prob- ably know responds s> well to oven treatment, and as we have the oven hot for the corn, the bacon can be baked at the same iime. The boiling pan with its rack makes an. excellent baking paa for this if 1t fits in the oven. The tomatoes may be stuffed with whatever is in the ice | box. Perhaps a few slices of cucum- ber from last night's salad, a little deviled ham, some lettuce which may be shredded very fins, make a deli- cious combination. Possibly instead we find a stalk of celery, some cottage cheese and anchovy paste Whatever we use, we rrust not for- get a little onion juice or chopped onions with mayonnaise, which holds the stuffing together. Another tomato | salad can be made of small whole tomatoes, skinned and chilled and served on lettuce leaves sprinkled with cheese and garnished with mayon- naise. The melons, which are very good just now, have been chilled for at least 24 hours. Choose your favorite kind. If the night is warm, do not light the oven, but cook the bacon on top of the stove, remove from the fat and stir the corn and seasonings into it. Cook five minutes ana serve with the bacon. Eggs may be beaten slightly and stirred into the corn if you have not had your eggs at the morning or noon meal. DEVILED CORN. 2 tablespoons butter or savory fat. 2 tablespoons flour. 1% cups milk. 1 teaspoon salt. 1% teaspoon mustard. Paprika. cups corn pulp (fresh or canned). egg. tablespoon Worcestershire sauce. Crumbs. Make a sauce of the fat, flour and seasonings, add corn, egg slightly beaten, and table sauce Pour into a baking dish, cover witn crumbs mixed with a little butter and bake until crumbs are brown. CORN TARTLETS. Rich biscuit dough. 1 cup corn pulp. 1 teaspoon salt. 1 tablespoon melted butter. Pepper. 1 teaspoon chopped pimiento. 1 teaspoon chopped green pepper. 1 teaspoon minced parsley. Roll out dough, spread half with ingredients mixed in order given. Fold over dough, cut in 2-inch squares. Pinch edges of dough together. Place in pan with small amount of fat— brush top with fat; place in hot oven and let brown. Serve with tomato sauce or with chicken gravy. CORN FRITTERS. 2 cups grated corn 2 eggs. 3, cupful flour. Pepper. Salt. Beat the eggs, add the corn, flour and seasoning. Drop by £poonfuls on | 8 well-greased griddle and cook like pancakes on both sides CORN PUDDING. 3 cups grated corn. 2 eggs. 1 teaspoon salt. Pepper. 1 tablespoon melted fat. 1 pint milk. Beat the eggs slichtly, add the other ingredients and pour into a greased baking dish. Bake in a slow oven (300 degrees Fahrenheit) until | firm. Chopped green pepper may be added if desired. (Copyright. 1935.) Simplicity Often Scores. If your husband is having some of | his friends in for an evening game | of bridge and you feel they will be scornful of attempts at fussy re-| freshments why not try something very simple? For example very thin | Tye bread, spread with butter and with a piece of Swiss cheese over the top and then another thin piece of bread will please. Don’t be too sparse with the cheese, but dont labor un- det the false idea that men wish to Simple Shirtwaist Dress Junior Miss Will Find This Classic Model of Untold Use. BY BARBARBA BELL. OR the young girl nothing is F quite so charming as the shirt- waist dress made in the classic fashion It is a mode quite suitable for her years, yet suggesting a bit of sophistication, to which the modern young woman seems to think she is entitled She wears it in all colors and in a variety of materials for vacation days as well as on the campus and school room. One of the most popular fabrics for this sort of frock is the heavy, rather: rough linen that made its debut this season. Excellent because of its non- crushable qualities and because, dur- ing the hot weather, almost nothing need be worn underneath. Sometimes these heavy materials are cooler than the thin things that require slips and undergarments that insure their shadow-proof quality. Gayly plaided seersucker is a favorite with the younger set, and gingham is again in the forefront of the mode. Broad- cloth, both cotton and silk, is adapt- able for the simple tailored lines of today's design. Tub silks are excellent and occasionally one finds a very light weight flannel, or challis, which makes frocks of distinction. This is a frock which the young girl can make herself, even if she is very inexperienced ir. the art, for it is ex- ceedingly simrie, as the sketch indi- | cates. It is made in three pieces. Just the simplest front and back pieces, and the nice turnover collar. Darts mold the waistline and the short sleeves are cu: in one with the dress. No complications arise in the finish- BARBARA BELL, ‘Washington Star. Inclose 25 cents in coins for Pattern No 1628-B. Size. munch on awkward, thick slices of bread. to Dutch towels, pattern the inch—you'll find them easy to embrojder, And 5268, you'll certainly want this com- excellent shower gifts using these motifs. zmw;mngm;m pattern send 15 cents Editor of The Evening Star. hwumwmfiw A N ing, and it is so well cut that it should fit quite perfectly, with practically no adjustments. Barbara Bell pattern No. 1628-B is designed in sizes 11, 13, 15, 17 and 19. Corresponding bust measurements 29, 31, 33, 35 and 37. Size 15 (33) re- quires 3% yards of 36-inch material. Every Barbara Bell pattern includes an illustrated instruction guide which is easy to understand. Barbara Bel! pattern book available at 15 cents. Address orders to The Evening Star (Copyright. 1035) Time Spent On Hands Is Necessity BY LOIS LEEDS. THERE are a few beauty rites that are really essential and they in- clude thorough cleansing of the skin, hair brushing and regular care of the hands. None of us can afford to overlook these details, no matter how busy we may be. Complexions that are not freed from make-up and grime every night soon become coarse and ugly. Unbrushed hair becomes dull and scanty. Neglected hands make you seem older than your years. This is why cinema stars take such good care of theirs. If you do manual work, especially housekeeping, you need to spend more time on your hands than on any other beauty detail. If you don't you will have reason to be ashamed of their prematurely old ap- pearance, enlarged veins, redness. roughness and horny, ragged cuti- cle. Hands that must be in and out of water many times a day cannot keep their beauty unless they re- celve some sort of beauty care after each immersion. Save your hands as much as you can by wearing rubber gloves for wet tasks and heavy cotton or leather ones for rough, grimy work. Use only mild, white soap for dish- washing and hand laundering. Keep half a lemon on the kitchen sink to remove stains from your hands as them very thoroughly each time, then rub in a hand lotion. There is no substitute for this simple, regular care. The skin on the hands and on the fingernails tends to become dry from housework. To counteract this fault use tissue creams generously each night, letting it remain on your hands New Shippin g Methods Aid Growers by Speedy Distribution of Fruit BY BETSY CASWELL. ELONS, melons every: 119 ‘where” in the Washing- ton markets just now— plentiful, juicy and better this year than ever. The Bureau of Home Economics of the United States Department of Agriculture says that the melon season here is a long one, and we shall probably be enjoying canta- loupes. water- meions, honey- dews and honey- balls well into the next two months. Melons grow in many sections of the Un:‘l&d States, an the crops Siiccicd: e Betsy Caswell other for shipment with obliging reg- ularity. California ships more than half of the cantaloupe supply, while Georgia | is “tops” for watermelon shipments. | However, throughout the country the small local patches ao their bit to contribute melons of luscious plump- ness to the nearest markets. Although many of us are fond of saying—and in some iistances it re- ally is true: “Fruit doesn't taste the way it used to when 1 was a child— some of the flavor and sweetness have left it"—I am told that cantaloupes are far sweeter and better meated than they were back in the old days. This is due largely to the improved methods of handling and shipping, | and to the Government standards for grading melons, which growers and | dealers may use as their guide. The growers have found that cantaloupes may be allowed to mature on the vine and still be shipped long distances if rightly handled. (I passed a big truck on my way to work this morn- | ing, full of melon crates, bearing on | their sides the words “vine ripened.”) | A melon treated in this way is, of course, far sweeter and better than a | melon picked green. * ok kX 'HE Government grading service, available to all those interested, furnishes standards of quality by judged and graded for ripeness, size, shape and other quality characteris- tics before they reach the retail mar- ket. By this process the majority of “seconds,” runts and poor melons are eliminated. Strangely enough, cantaloupes are harder to ship safely over long dis- tances than are watermelons. But nowadays they can be left on the vines, to be picked at the “half-slip” for long-distance shipping in refrig- | erated cars, and to be picked at the “full-slip” for markets near enough for the consumer to get the melons | within 48 hours of picking. | When the cantaloupe is fully ma- ture the stem will separate from the melon under the pressure of your thumb, leaving a clean, cuplike hole. ‘When they are a little greener only part of the stem comes off easily— these are the “half-slip” melons. If they are cooled at once, and shipped under icy conditions, these melons are ready for eating in 36 to 48 hours after reaching the Eastern markets from California. * X ¥ X% Wflm you buy your cantaloupe test the melon by feeling for the Dorothy Let’s Applaud the E HEAR a lot these days ‘ about the forgotten man, but nobody says a word about the forgotten wom- an. No tears are shed over her. No union champions her cause. No laws are passed for the amelioration of her condition. Nobody puts on her hum- ble head the crown of the martyr. There is nothing besutiful, nor glamorous, nor scintillating about her to turn the spotlight upon her and catch the®public eye. She is just the everyday, common- place wife and mother who goes along making & home and rearing a family and bringing up children and hold- ing civilization together, but doing it so quietly and inconspicuously that nobody knows she is doing one of the world’s great tasks. Least of all does she know it herself, for she often ex- presses the wish that she could do something, some worth-while work, for her day and generation. The women we talk about are those who do spectacular things, such as fiying, like Miss Earhart, through the blackness of night over mountain tops and across the vast waters of oceans. There is courage for you. There is grit. But nobody pins any hero medals on the breasts of the millions | ing of women who every day risk death by torture to carry on the torch of life. | which most of the shipments are | soft spot at the blossom end—not the | reply. | | Cantaloupes Are Harder to Send Over Long Distances Than Watermelons—Test for Ripeness. stem end. If this is really soft it usually indicates ripeness. A yellow- ish color is also & sign of maturity— and my own personal method is by taking & good sniff of the melon close to the blossom end. If there is a defi- nite fragrance, that makes you vis- ualize the sunny flelds where the fruit has ripened, and gives you a perfect idea of the delicious flavor of the meat within—then the chances are very decidedly that your melon is ready to grace your table. Incidentally, it may interest you to know that cantaloupes are really “muskmelons” or “mushmelons,” just as we used to call them. Honey-dews, honey-balls, Casaba and Persian melons, are muskmelons, too. They are the stylish members of the family that went out to seek their fortune and married into different lines. The honey-ball is a cross between the honey-dew and the Texas cannon- ball—a well known variety of musk- melon. Our word cantaloupe comes from the Italian name for melons, “cantalupo’—derived from the Castle of Cantalupo, which was the first place in Europe where melons were grown. The seed was originally be- lieved to have been sent from Ar- menia. I suppose (and this is only a wild guess on my part) that back in the days when wholesale shipments or fruit across the country were un- heard of, and entirely impossible, and the enterprising Italian fruit store was the sole source of supply—the owners of these shops conferred their own name upon the melons which they sold, and the consumers gradually took it up. ¥ . ATERMELONS come from trop- ical Africa, where they still grow wild. The explorer, Livingstone, found them “the most surprising plant in the South African desert. where vast tracts of country were literally covered with these melons.” Seed was brought to the New World by early explorers; Indians as well as whi‘e settlers be- came interested in their cultivation to such an extent that watermelons were growing in New England within 10 years after the landing of the May- flower, and in the Mississippi Valley long before Father Marquette arrived. ‘The Tom Watson—the long, green, dark watermelon seen oftenest in the markets, is familiar to us all. Other favorites are the Stone Mountain, or Dixie Belle, & round, green melon; the Irish Grey and other striped mel- ons. Watermelons should be cut from the vine, with a long plece of stem left on, but should not be cut until reasonably ripe, which may be told | from the color, by the trained eye. | The light background coior on the ‘underside of the melon should be yel- lowish white when the melon is ma- ture. * x * % ONE expert has a delightful method all his own for festing the ripe- ness of a watermelon—only to suc- ceed with it one must have a musical ear! He says: “Never try to test a watermelon by pressing on it. That ruins the sale value of the melon and isn't a good test. But I do sometimes thump them. When they go ‘pink!" they're green, and when they go ‘punk!” theyre ripe!” If you wish advice on your indi- vidual problems, write to Betsy Cas- well in care of The Star, inclosing stamped, self-addressed envelope for Dix Says Domestic Woman Whose Lifelong Sacrifice Is Forgotten. knows that not once in a thousand times do children appreciate the sac- rifices made for them, but that does not keep them from seeking their good at her own expense. It is a marvelous example of altruism, only lt‘ ?‘w common that nobody wonders a MAKE a great ado over the successful modern business wom- an, but nobody gets out a brass band to celebrate the achievements in finance of the poor woman who makes every dollar do the work of five and who, somehow, manages to keep a family fed and clothed and comfort- able on a shoestring income. The real wizards of finance are not the men who juggle millions on Wall Street. They are the women -who haunt marked-down sales, who walk 10 blocks to save a cent on a head of lettuce and who perform such mira- cles of budget balancing as would en- title them to be Secretary of the Treasury if they got their just deserts. But no one, not even their husbands, ever give them credit for their ability to handle money. It is no more than Mrs. Smith and Mrs. Jones and Mrs. Brown are doing. ‘We don't think of & woman as mak- any sacrifice when she spends her whole life tolling for her family, cooking and cleaning 2nd washing and scrubbing and baby-tending; spending sleepless nights watching by bedsides H E | g tHik H S Shopping in Washington Novelties for the Bath Prove Refreshing in Summer. 1. Intriguing new bath ball of castile soafp. 9. Attractive carton containing six round cakes of good soap. 3. Paper kerchiefs in a pocket vanity. 4. Accessory to the bath containing milk of pine to stimulate and refresh. BY MARGARET WARNER. OAP seems to be a pretty good topic for Summer discussion. We happened upon it rather casually when our attention was attracted by a new and very decorative container for half a dozen cakes, and we became interested and, finally, most enthusiastic about the whole matter. Soap may be just something to re- move the dirt from your hands as quickly as possible, or it may be a shapely cake of pleasing color that lathers easily and has a soft, sooth- ing effect as well as a dainty fra- grance. It is certainly & pleasure to take your bath with a nice new cake of attractive soap that you have selected because it appealed to you for some special reason. The container that first drew our attention to the subject of soap is e tall, cylindrical carton, the very shape that you might buy ice cream in, only this one has a silver top and a green fern decoration, and con- tains six large, round cakes of green bath soap. Pink and yellow color schemes are also provided in the same kind of container, with soap to match. * X %k % FOR 8 new idea in soap what could be more fascinating than the shower-bath ball? This delightful accessory for the shower or tub is about the size of a base ball with a fat, white cord passed through it so0 that it can hang around the neck for convenience. No chance of losing your soap here. The ball is made of pure domestic castile soap and comes in the most attractive square black box with modern motifs in white and silver. It is the last word in some- thing new for the bath and is both amusing and very useful. Do ask to see the bath ball. Perhaps you may be interested in knowing that one of the lea makers of the best geranlum and jas- min soap is making a reduction of 25 per cent on these soaps for a short time at this midseason. It is a good opportunity to lay in a supply. Al- most every large firm that specializes in toilet preparations makes a soap that contains some Jf the ingredients that are used in their other prepara- tions—the softening ofls and fra- grances—so if you have not been giv- ing any particular attention to soaps, try some of the delightful ones these hot Summer days and give a little pep and variety to all those extra hours you spend under water. * o k x T IS said that the fascinating women of Europe know that femi- nine attraction is depedent on bright, SUCKERS —S8ketched in Washington Shops. FOR & quick hair remover that is| easy to use, there is a box contain- | ing six round pads that you just rub in a circular movement over the| hairy area and, presto, the bother- some fuzz is gone. It is fine to take | to the beach, or for quick work at | home. Of course, this sort of re- mover does not takz the hair off permanently, but it is said to be safe, clean and ecasy, as well as inex- pensive. Another little gadget to have with you in hot weather is a vanity that holds facial tissues all folded up to fit in a box the size of a cigarette case, ready for any emeigency, so that you can freshen your inake-up in a jifty; and what & boon to the hay fever victim who just can’t seem to have enough handkerchiefs on hand, Of course, they are sanitary and germ- proof, and come in an attractive | black-and-white case wrapped in yel- low celiophane, all for 23 cents. For information concerning items mentioned in this column, call Na- tional 5000, extension 342, between 10 and 12 am. Cook’s Corner BY MRS. ALEXANDER GEORGE. SUMMER PORCH REFRESHMENTS. (Served Afternoon or Evening.) Appetizer Tray. Fruit Juice Cocktails. Salted Nuts. Candied Orange Peel. APPETIZER TRAY CONTENTS. STUFFED EGGS. ard-cooked esss 4 tabl tablespoons salad chopped _pi teaspoon tablespoons chopped olives Remove and mash egg yolks. Add rest of ingredients. Roughly refill egg white -cases. Sprinkle with paprika and chopped parsley or watercress. MARMALADE CHEESE CIRCLES. 18 slices graham % cup oranse bread. buttered Arm: e % cup cottase 2 ablespoons cream cheese ¥ teaspoon salt Arrange bread in pairs. Spread with rest of ingredients. Arrange sandwich fashion and cut out circles, using| ns ressing salt 2 tablespoons , mavomnaise Toast strips of bread 2 by % inches. Arrange on shallow pan and spread with rest of ingredients. Garnish with bits of pimento and green pepper. CHEESE DELIGHTS. 24 thin pleces 24 thin pleces RL W cheese Gl pickie 12 pickled onions Have cheese and pickle cut in same and pickle on wood picks. Top with onions and arrange around edge of small tray. To remove white marks from furni- Let Couple Wed Even if Income Low World Better Off in View of Those Who Fight for Place. BY ANGELO PATRIL J_IFE goes on as depressions come and go. Young people fall in love and desire to merry. What is to be done if money is sc scarce, sal- aries so small and jobs so ‘precarious? Go ahead and get marired if either the young man or the girl has a job. And two jobs, one for each, are twice as good. I think that young people ought to be willing to start with little and build up. It puzzies me to find them say- ing. “We wouldn't have enough to live on,” when the sum they mention would be quite enough if they were willing to be poor and live within their means. By that 1 mean going without a car, living in a walk-up apartment, entertaining simply or not at all, making what you have suffice until you get more, and feeling proud of it. Mothers often object to their chil- | dren’s starting on the same level as they did. A father, who had enough to pay the first month's rent after buying two chairs, a table, a cook | stove and a bed, angrv st the young man who offers to add a chest to that list and start right now. “My daughter leave a good home and go to a poverty-stricken dump?” he asks. “You must be off your head. Don’t talk such nonsense. Wait un- til you have something before you mention such a thing again. “My daughter work to support her- self after she is married? Why should she get married? She can work and stay at home in comfort if that's what she has to look forward to. No sir-e-e-e! You leave my daughter right where she is. When you can support her it will be time enough to marry.” Parents who talk like that have a | good reason. They know how hard it | is to establish a home and rear a family. They know what it means to get money to pay the doctor and the dentist and the tradesmen and insurance and helpers. But they forget one thing—love The same love that made them so able and willing to meet whatever came without a quiver; the same love that made work a joy. and sacrifice a pleasure, thrills the young people. They feel just as fit, 1eady and effi- cient as their parents did, and they are probably more so because they have had a better training and prepa- ration. Let them go if there is one Jjob between them. Help them. You have some odd bits of furniture you can spare. There are odds and ends that have been laid away, 80 that the children might use them “by and by.” Let them have them now. Give the young people what they need when they need it most. It will mean {ar more to them than it will after your death, when | you cannot see their pleasure, nor hear their thanks. Ten. twenty years from now they will nezd nothing. To- day they need everything—your af- fectionate co-operation most of all. I am pleading for heaithy young people, fortunate enough to have the prospect of jobs and an income, and for those who could, with a little help from home, carry on by themselves; for those fitted by inteliigence, health and understanding' and ability. Let them marry. Help ihem to marry. The world will be the better for it. (Copyright. 1935.) Medici Collars “In." LONDON (#).—Popular collars are the “Quaker-girl,” “Puritan” and “Medici” styles. K MORE | Sunkist Oragrqes YOUR MONEY! Big BumperCrop in California SWEETER & JUICIER BuyNOW—today—and receive 25% more oranges withowt @ penny more to pay! Sunkist California Oranges were never ‘more abundant—never sweeler =never [uicier, They give you oll four protective food essen- tials (vitaming A, 8 and C, and calcivm)=guard testh and gums— improve digestion and build "yfl,dh:m =23 LARGE GLASSES A DAY HEALTH A A FOR VIGOROUS