Evening Star Newspaper, September 10, 1935, Page 31

WOMEN’S FEATURES. - [ < Luncheons or Dinners Arranged Out of Doors Are Still More Substantial BY BETSY CASWELL. | OR the few warm afternoons that remain to us let us plan to have as many meals out of I doors as possible. It is really a | mistake to put away the lawn furni- ture or to dismantle the pcrch and | terrace 0o soon, for the late Septem- | ber days are full of the wistful beauty | and pale sun- y light of a dying v season, present- ing a picture of rare charm. The 3 air is apt to be i like wine and the changing colors of leaves and ber- ries are an un- ending source of pleasurz. The cooler weather also tends to make us feel more ambi- tious and we are far more willing to undertake elab- orate preparations for the al fresco meal now than we were at the height of the Summer heat. Even tea taken out of doors is advised, as an effort to | grasp every second of sunshine and | fresh air should be made before the more confining Winter days set in. Let the children have as many meals in the open as possible, so that they may store up all the vitamin-building Betsy Caswell Gourmet’s Guide BY LUCIE EBEELY. EW people stop to realize that it is the clever blending of condi- | ments in savory dishes that lifts them into the exotic class. Correct use of condiments is one of the most important branches of culinary art and it is the wise epi- cure who familiarizes himself with seasonings, spices, and herbs and their uses, so that he may enjoy at home the dishes he lauded in some famous cafe here or abroad. | 3 * TAKE, for instance, curry powder— | an East Indian seasoning, and a favorite of the English. They have created innumerable dishes in which this pungent spice plays an impor- tant role. Curried rice, and curry sauce for meat and fish, are the two most common. It is true, however, that many people do not care for curry—but like all extraordinary edi- bles, a taste and fondness for it can be acquired. If you are going to ex- ploit the unusual in food you will have to educate the palate proportionately. * & ¥ x IT IS the discreet use of garlic in various Italian dishes that makes them so different—that adds that elusive flavor so subtle and yet so tantalizing! The use of this seasoning should certainly not be confined to the dishes that Italy chooses to set before you—it should be allowed to be an important ingredient in the Amer- ican cuisine. * * % Menus Permissible as Cooler Days Aid Appetites and Lend Added Energy. | reddish in color, with lids and han- | ed, will retain a high temperature for | nearly an hour. | and meals taken in the open. | Practicable rays to tide them through the school year. ST GOOD menu for an out-of-doors luncheon—perhaps on Sunday— | at this time of the month might start | with a large bowl of iced shrimps on | toothpicks, surrounding a center small bowl of shrimp cocktail sauce, or Rus- sian dressing. With these, tiny whole- wheat bread and cucumber sand- wiches. The main dish should be of the cas- | serole type, for easy handling, and to eep the food good and hot. In sev-| eral Washington shops now there are | the big French pottery casseroles— dles, that, when once thoroughly heat- For this reason, as well as for their decorative qunlmes.‘ they are invaluable for buffet suppers | As to the contents of this utensil, | I would suggest, if the day is really | cool, i VEAL AND VEGETABLES EN CASSEROLE. 1%, 1bs. shoulder veal, ground. 2 tablespoons melted butter., 153 cup bread crumbs. 1, teaspoon table sauce. 1% teaspoon chopped parsley. 1 teaspoon salt. 1 teaspoon sugar. 1 egg. well beaten. 2 tablespoons flour. 6 small onions, sliced. 6 potatoes, quartered. 1 green pepper, chopped. 1 cup hot water. 3 tablespoons tomato ketchup. Pepper to taste. Mix together the ground veal, melt- ed butter, bread crumbs, table sauce, parsley, salt, sugar and well-beaten egg. Form this mixture into balls, roll | in flour and then brown in a skillet with fat. Add the remaining ingredi- | ents and water mixed with the ketch- | up. Season, cover closely in a cas- | serole and bake in a moderate oven for about one hour and a half. Peas, sliced mushrooms, carrot balls and | scraped corn may also be added to the casserole, to lend variety. S LITTLE else will be needed for the | main course, when such a sub-| stantial dish is served. Hot blscultS,l split and buttered, would be good— | or a deep dish of spoon bread uouldj combine deliciously with the veal and vegetables. For dessert, something light and cool—both requirements being met by ORANGE BUTTERMILK SHERBET. Blend thoroughly one quart of orange juice with one quart of but- termilk, adding 11, cups sugar. Freeze ,in the freezing tray of your auto- | matic refrigerator, following the di-| rections given for your nsmcular‘ make. Beat the mixture well when | {it reaches the “mushy” stage, and | then let it finish freezing undisturbed. | Garnish with maraschino cherries, if | desired, and serve with any light, sweet cakes. - And thepe “Is ybur entire al' fresco supper or-juncheon. - Everything may JEAST INDIAN Chutney made with, be prepared in advance in the kitchen, Indian spices, herbs and fruits!SC that nothing is left to be done is a relish every one should be en- ! eXcept carry the dishes to the porch joying. One of our local fancy grocers OF garden. Gayly decorated paper carries a brand that is internationally = Plates and glasses, as well as nap- famous and, considering its excellence, kins, will save the dreary task of is very reasonable in price. In Britain ‘‘Washing up” later, if it happens to agd on the continent this chutney is be aid’s “day out.” as is so often used in place of our common relish or the case when unexpected guests ar- chow chow. It is really one of the rive for a meal most delightful flavor combinations to The beverage will depend upon the be had and served with curried rice temperature of the day, of course——; is unsurpassed. It can also be used with cold and hot meats, and fish, mixed with other ingredients makes a delectable canape or appetizer spread. ¥ ok PECIALLY appealing to the mascu- | line taste are the two imported mustards—the French or Bahamian. They are much sharper than our do- mestic product and offer a flavoring | extraordinaire to the already piquant dish, “Welsh Rarebit.” A dab of this | condiment in mayonnaise or other salad dressings or in sandwich spreads gives a genuine racy tang. Call National 5000, extension 396, end information as to where items | listed may be found will be given you. and mate, hot or cold, will prove de- liciously refreshing and “different” for this festive occasion—besides giving & new fillip to the conversation! If you wish advice on your indi- vidual household problems, write to Betsy Caswell, in care of The Star, enclosing stamped, self-addressed en- velope for reply. ST e Utilizing Egg Yolks. Leftover egg yolks should be beaten 1 minute, have one tablespoon cold | water added and stored in covered jar in refrigerator. They will keep | four days and can be used in salad | dressing, sauce, stuffing, pudding or cake. { i 2] il re in, Perhaps you've been putting off the refurnishing of your bed room, fear- ing the cost will be too great. Let Alice Brooks tell you how to freshen up one, or several bed rooms, at a minimum expense, simply by making a gay, new bedspread and dressing table skirt. Six lovely styles are waiting for you, in booklet form, and you may choose a simple, tailored style, or one that's all ruffies and feminine frills. Detailed directions for making each bedspread and matching dressing table skirt are given, with illustrations of each style. In booklet 5363 you will find detalled directions and material require- ments for making six different bedspreads with matching dressing tables. To obtain this booklet send 15 cents in stamps or coin to the Women's Editor of The Evening Star. 1 THE EVENING STAR, WASHINGTON, D. C. TUESDAY, SEPTEMBER 10, 1935. Make the Most of the Mild Pleasant Days Left to Us Before Winter " Sunlight and Shadow Decorate the Al Fresco Table A c}larm;ng sett;ng foy the outdoor fiarty in the late Summer Hays. pafier flates, bowls and g7asses eliminate the washing of dishes, so that even the hostess may linger at the table to watch the twilight write finis to the day. WOMEN’S FEATURES. Dorothy Dix Says Mothers Should Teach Their Daughters Self-Respect. EAR MISS DIX: I am rearing | that is forbidden it will find them a family, of four girls whose | abroad. You can make boys welcome ages run from 8 to 18, and I | and see that they have a good time at often wonder if I am not | your house and so know what sort of neglecting some important part of lads your daughters are associating their training. Would you mind tell- | with and what they are doing. Or ing me what you think parents of | you can shut your door against them growing daughters should teach them? | and have your girls lie to you about HELEN B. ‘ where they are going and pick up boys = | on the streets and make blind dates. Answer—I think it is more impor-| Give your daughters as good an tant now than it ever has been before | education as they will take, but see that mothers should ground their|to it that they are taught some way daughters in the principles of right to support themselves. Perhaps they living, because the modern mother | will marry. Perhaps they will not cannot protect and look after her|marry. Perhaps they will have to daughter as the old-fashioned mother | earn their own livings. Perhaps * used to do. Mother cannot follow her | they must stand between a sick hus= daughter into the business office in band and children and starvation. which she works and stand between | Whatever fate befalls them it wilk her and the men that prey on such as|always give them poise and dignity she. Mother cannot go with daugh- and be a comfort to them to know ter to parties or to night clubs or on|that they can stand on their own long rides in the night. feet and be independent. By the time a girl is 18 she is vir-| Teach them how to sew and how to tually on her own nowadays, and | Cook. Especially how to cook. What= whether she stands or falls, whether | ever else a woman needs to know in she wrecks her life or saves it, de-|life she always needs to know these’ pends upon the principles that her | two things. For on them depends not mother has bred into her. All of the | 0nly her own convenience, but the chaperoning that a mother can do| Well-being of her family. has to be done while her little daugh- ter is in the cradle. All of the pro-| tection & mother can give her daugh- | 1€ amenities of life. They are & A | woman’s passport to every ad f ter is | et he!rrsell.w teach her how to protect| gooiety. All doors open to her be- | fore their magic. If you will teach | your daughters these things, the re- mainder will take care of itself. DOROTHY DIX. And teach your girls manners and * % x x O I think that the most important thing that a mother can do is to teach her daughter self-respect. Teach her to keep clean, physically and spir- itually, and to value her body highly. The girl whose mother has taught her to value her honor never stumbles and | falls. She walks safe among the perils of modern life. Every mother should teach her daughter as soon as she is able to understand anything at all to know herself and to guard against her own | weaknesses. All temptation comes | from- within. No girl ever listens to| the volce of the charmer until she | longs to hear it. No girl strays from Cook’s Corner BY MRS. ALEXANDER GEORGE. SEASONABLE MENU. Chilled Pineapple Juice. Veal Cutlets. Buttered Beets. Mashed Squash. Pecan Muffins. Butter. Head Lettuce. Chili Mayonnaise, Peach Custard. Coffee. Little Ones Want Taste Of Publicity Center of Stage Not to Be Given When Child “Shows Oft.” BY ANGELO PATRL ERE were 50 new pupils in the | first grade and Miss Mary was teaching them the very interesting fact that two plus two are four when fat little Estelle rolled out of her bench to the floor. The bench was about seven inches from the floor, but | Estelle was well padded, so there was | scant reason for the shriek she emit- | ted when she landed. The class drew | in & sharp breath. All eyes turned | toward Miss Mary, who stood, chalk in one hand, large number card in | the other, gazing placidly at the| stricken class. 3 “And now, Tommy, you say it,” she | said and pointed to the big figures on | the card. Tommy wavered between | the imperious, pointing finger and | the equally disturbing howls of Es-| telle, who was lying on the floor. Miss | Mary encouraged Tommy with &/ smiling nod and he managed to stam- | mer out that two and two made four. | “Class say it.” And the 49, chanting as one, told the world that two and two made four. “Now write it just| like this.” Miss Mary printed it clearly on the blackboard and the 49 turned their attention to getting that | lluminating truth down on their papers. Miss Mary looked down at Estelle, still howling on the floor. “Pick me up,” demanded Estelle. “ou'd better get up as fast as you can and get your number lesson done. All the children will be getting stars except you, if you don't.” Estelle choked a shriek half way,; eyed the teacher with a crow-like glance, turned over, struggled to her feet and seized her pencil. She could not afford to lose that star. Stars brought rewards from father and mother and grandma and everybody who could be interested in them. Stars were important. Now why didn’t Miss Mary help the child up? PBecause she knew by sad experience that if she did she would be picking Estelle up for the rest of the term; that whenever Estelle felt like holding the center of the stage she would fall down somehow and insist upon being picked up. That was bad for Estelle, should it happen, and bad for the class and an unnec- essary strain on the teacher. For everybody's sake Estelle must pick herself up if she happened to roll over. Little children shave a way of mak- ing grown-ups subservient to their whims. Sometimes they pucker up their lips and threaten tears, some- times they go into tantrums, some- times they smile coyly, sometimes they roll over, or fall down, or play sick. Sometimes they flatter and cajole, demand and threaten. Don't let them do so.’ Unless they are in real distress stand back and let them discover by experience that it is no use. They must in the end pick themselves up and go on as best they can. This is important for the health of the child. The little one who dis- covers he can stop the wheels of prog- réss by throwing himself in their path 1s going to suffer in consequence. The effort he must make to hold society in check to do his bidding soon tells upon his nerovus systern and he is mentally ill. Mental hygiene de- mands that we allow & child to de- velop the full powers of a healthy per- sonality. “ Anything that checks that development checks growth and makes for i1l health of body and mind. Teach them to pick themselves up and they will not fall so readily. (Copyright. 1935.) Dried Beef and Cheese. % cup chopped dried beef. 1 cup grated cheese. 1% cup chopped celery. Mayonnaise. Mix dried beef, cheese and celery thoroughly and add enough mayon- naise to moisten. Spread between slices of white or whole-wheat bread spread with butter or vegetable mar- garine. Makes enough filling for eight sandwiches, Smart Dress and Scarf Wise Choice for First Chic Autumn Costume. BY BARBARA BELL. BLACK dress, with & note of color at the neck; an inter- esting belt, modified bishop sleeves, wide at the elbow; a flaring skirt, short as you can wear it, will be & wise choice for the first Fall costume. Or, changing the formula, a dress of one of the lovely new colors of Renaissance inspiration, dull, yellow-green, rich dark wine, blue with a purple cast, clear, soft yellow! Just as smart as the dark frock and much worn by those who know about style. This dress has a blouse of unusual charm and you will find that in the new mode most of the interest is situated above the waistline in day- time clothes. The sleeves are cut in raglan fashion and are wide, as the mode requires, and cuffed with a shaped piece extending almost to the elbow. The sections of the blouse which form the front are rounded at the top and slit, so that the scarf may be pulled through and tied. In the back there is a pleat at the cen- ter of the blouse which matches the one in the skirt. A flaring pleat in the front of the skirt gives that new swinging movement which is good this season. One pocket, large and rather high, trims the skirt. The waistline i8 closely fitted, hips are smooth and the waist blouses a little. The new silks and rayons are be- wildering in their variety of weaves and colors. Nubbly weaves predomi- nate, grainey surfaces are pronounced the Fords of the season and the [ Suntan Ma Is Healthy Looking Would Keep It. BY ELSIE PIERCE. Be Made to Linger Long | Those Who Find Glow ! Milk for Children Daily. PECAN MUFFINS. 1 cup sour milk | the straight and narrow road until her | feet ache for the downward path | Teach a girl to guard herself against ! CI i herself and you have done all that te Y ay | can be done to protect her. su | teaspoon soda | Teach a girl the dangers that she| Mix ingredients. is bound to encounter in life. The | Half fill greased mu world is full of pitfalls for a pretty 15 minutes in mod girl. Erect a red lantern before each | warm with butter of them. Make her read the papers| | and see what happens. Murder, sui- cide, disgrace, death. The gay life won't seem so alluring if it is shown ending in the morgue or the potters’ field. Beat one minute pans and bake te oven. Serve < chop- Deppers 2 {ablespoons o L pped celery | Mix and chill ingredients and serve on lettuce or other vegetable salads. PEACH CUSTARD. (Other Fruits Can Be U: | x ¥ % IN TRYING to protect your daugh- | ters, don't overdo it. A too-strict | home is worse than a home that has d.) 1749-8 jacquard weaves and matelasses are all featured. Rayons have the ad- vantage of draping beautifully, being & little heavier than the pure-dye silks, and this season unusual textures have ‘been achieved, mossy and woolly, soft and very rich in appearance. Some of the rayons are shot with metal. One has a surface that looks as if it had been painstakingly embroidered wiih tiny Prencn knots, another has little: irridescent beads attached all over the fabric. Scarf materials are lames, striped in color or prints in rich Oriental designs. A great deal of vel- vet and velveteen is used for scarfs and belts, in flambuoyant shades. Any of the silks suggested would be very nice for this frock. Barbara Bell Pattern No. 1749-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 3% vards of 39-inch material. The scarf and belt may be purchased. Barbara Bell pattern book available at 15 cents. Address orders to The Evening Star. BARBARA BELL, The Washington Star. Inclose 25 cents in coins for Pattern No. 1749-B. Size. Address ... (Wrap coins securely in paper.) no restrictions at all. Youth is going to have its pleasures. It prefers to take them decently at home, but if IGHT now the worla of women seems to be divided into two very distinct classes—those who have had a sudden change cf heart about the life- guard suntan and want to get rid of it, and those who find its golden glow attractively healthy-looking. On the one hand, the cry is, How | to hasten the fading. On the other, | Create Ease Ry Twass By Ways of several sessions on the subject. In‘ In trO d u C i n g} the meantime let’s see what can be BY EMILY POST. | | cook. you cannot expect the tan to stay. It is natural for it to fade. It begins 0 look a greenish, bilious tan at first, | then gradually the skin sheds the tan | completely and becomes its natural | ivory white tone. The only thing that | will keep the real tan is continued ex- ;posurc. | Tanglow in Bottles. The tanglow that comes in bottles is a beauty achievement. There are any number of types, creams, lotions. Various shades, too, so that it should not be difficult to find one that | matches the tan you have found most becoming. This bottled suntan has it over the real thing in many ways. For one thing no pain, no chapping, pealing, sad after-effects come with it. For another, you can look & bronze goddess by day and appear calla lily white when dining or dancing. When using such a suntan prepa- ration, remember that the orange tint Summer rouge deep beige powder and orange lipstick are the flattering make-up to harmonize with it. If you remove it and become a different personality, porcelain white and ro- mantic, change your make-up to the blue-red cast. Otherwise the whole effect will jar. Few older women look more attrac- tive with tan. It is a young woman's vogue, But for her it’s superb and I don't wonder that more and more sweet young things are taking their tan in bottles. Those U Backlines. Suntan liquids are good also for fill- ing in those ugly concentric U lines left there by a sun that smiles down on a completely backless bathing suit in the morning and a high-backed one in the afternoon. Then, too, if there's a patch of white where the suit ends and the evening gown begins the simulated suntan will bridge that gap admirably. Be sure to follow direc- | tions for the application as well as the removal of the suntan prepara- tion. (Copyright. 1935.) My Neighbor Says: ‘The gloss of a rubber plant is greatly incressed by dropping about a teaspoonful of sweet oil about its roots once a month. To keep the fat from sputtering when frying ham or bacon and eggs, sprinkle a little flour or cornstarch in the frying pan. A sprinkling of ground clove over roasting pork improves flavor. (Copsright. 1935.) «-T il done about holding on to the beach- | tan, for these who want it. DEAR MRS. POST: I took af young man with me to the| Once you come back to-the city and | house of a friend who did not know become a shut-in in home or office. | him. As other guests arrived, I con- tinued to introduce him, as I was well acquainted with the new arrivals. | Should I have let my hostess do this?” " Answer: You were quite right. In | fact, unless your hostess is very adept at hearing and remembering new | names, it is quite likely that you saved her from the awkwardness of those | lame introductions, in which the stranger is given no name but “you.” “Dear Mrs. Post: From time to time I shall likely meet old school friends who have never heard of my | | married name, since I was married | quietly out of town. If my husband | happens to be with me, how should I | introduce him and at the same time let them know my name?” Answer: Introduce him as my husband and then add—"His name is John Smith.” “Dear Mrs. Post: I am over 30, but even so I would like to leave the ‘Miss’ off my visiting cards, since I use them only to enclose with gifts to friends and for invitations to very simple parties. Your previous writ- ings on the subject do not seem to allow any exceptions to the custom- ary form of ‘Miss Mary Brown,' and I was wondering whether you would not think it sensible in my case to omit the title." Answer: A lady's visiting card without a title would not do at all But if you have no need for visiting cards, why do you have any engraved? “Dear Mrs. Post: You say that a well-brought-up child is taught to say, ‘Yes, Mrs. Brown' and ‘Yes, sir,’ but what if the child doesn’t know the name is Brown?” Answer: Then the child should be taught to try to find something to say after “yes” or “no.” For example, if Mrs. Brown were to ask him to tell his mother she is waiting, he could say, “Yes, I'll tell her right away.” Or if she says, “Would you like an apple?” he says, “Yes, thank you,” or “Yes, please.” ADVERTISEMENT. WHAT WOMEN WANT...mil- MOSQUITOES s FLIES-SPIDERS BY 10,000 TESTS REFUSE ||| lions of them . s complete pro- | tection from embarrassing “‘acci- 1 dents.” And now they can have it! For there’s a new kind of sanitary | napkin now — ‘‘Certai; | i Modess. Its longer tabs can’t pull | loose from the pins. It can’t strike | through. And such comfort! Try it! " peaches Beat volks, add flour, sugar and salt Add milk and cook in double boiler, until mixture thickens a little. Stir frequently and t care not to over k. Add extracts and chill. Serve poured over the peaches, chilled. If peaches are not very sweet they will require !,-cup sugar sprinkled over them just before served. Thinly-cut slices of lemon, dustede with paprika and a dash of celery salt, are good garnishes for steaks, roasts or fish. Never add sauce to boiled cabbage. onions or celery until time to serve or mixture will become too watery. Psfigogy BY DR. JESSE W. SPROWLS. The Executive Mind. \"E ARE coming rapidly into an age of executives. The complications incident to a world of specialization demand leaders who are able to see all the specializations working toward the attainment of a goal. We may judge the executive ability of a person by observing how he goes. about his business. If he starts med- | dling with details, he is sure to lose out. Swamped with details, he loses sight of the goal. The best test of the executive is his ability to recognize the abilities of those whom he is to lead. In other words, the executive mind is the mind that is able to judge personalities. This can come only from experience. That's why we generally choose our executives from among the older men at the business. There does seem to be an age at which executive abilities fail in spite of accumulated experience. Senility is incipient. It creeps up gradually. It usually starts about the age of 50, although some executives are good for about 10 years longer. The executive mind is a valuable commodity. Most studies show, however, that it doesn't last long. When the executive mind begins to fail, you hear the underlings ask: “Who talked with him last?” They mean the executive mind has lost its power to assimilate suggestions from a variety of sources. When one idea has to be pushed out before another can be entertained, the executive mind is gone. (Copyright. 1935) RASH CAUSED DISFIGUREMENT Itching Awful. Gone After Using Cuticura, “I suffered with a rash on my knees and elbows. The skin was irritated, and the itching was awful. The rash was scaly and, when scratched, the scales would dust off. It kept me awake at night, and my clothing seemed to irritate the eruption. It also SUBSTITUTES