Evening Star Newspaper, October 10, 1935, Page 43

Companions OMEN’S FEATURES. on Walk ‘In Lewis Carroll Book Still Hold Popularity Nowadays, However, They Meet Their Destiny in a More Genteel and Polished Manner. BY BETSY CASWELL. EARS ago, in my grand- mother's house, there was a Sunday night supper dish that never varied. It became & tradition. and the custom was passed on to the households of all my sunts and uncles, as well as to my own mother’s, This revered affair consisted of a steaming bowl of the most delicious and rich oyster soup, oOr stew, flanked by toast- ed pilot biscuit, plenty of butter, and plates of ; raw sliced to- matoes Wwith French dressing. This always formed the main course of the meal, and was followed usually by a fruit com- and thin cup cakes. We allate and ate until the big tureen was empty—which took & suprisingly short time! I have not followed the family custom as closely as” I should. per- haps, but I do know that whenever we duplicate grandmother’s supper here at home the occasion is greeted by smiles and suddenly stimulated appetites. Oysters are with us once again, and personally I am always more than glad to see them. They offer such infinite variety in their methods of preparagion, and may be added to the daily meals in many tempting forms —thus they prove a real boon to the housekeeper who is always on the lookout for something new and “special” for the family dinner. B T!-EE.’RE are oysters for nearly every taste and purse. They may be bought shucked, on the half-shell in ice, in bulk, or by the little barrel. You may like the faithful Bluepoints, always small but of delicious flavor, and the least expensive of all specifll Cook’s Corner BY MRS. ALEXANDER GEORGE. LUNCHEON MENU Clam Chowder Crackers Celery Betsy Caswell, Date Bars Grapes DINNER MENU Shrimp Wiggle Country Club Salad Bread Grape Jam Cheese Tartlets Coffee SHRIMP WIGGLE. .. 3 tablespoons butter, .. & tablespoons flour. .. 1% cups milk. _. %A cup shrimps, cooked. % %3 cup cooked peas. 4 _1 tablespoon chopped pimientos. ; % teaspoon salt. & ¥, teaspoon paprika. ! 33 teaspoon chopped parsley. Remove little black strips from shrimps. Melt butter, add flour and when blended add milk and cook un- til creamy sauce forms. Stir con- stantly, add rest of ingredients. Cook slowly 3 minutes. COUNTRY CLUB SALAD. 3 firm tomatoes. 1; cup diced celery. 2 tablespoons chopped onions. 13 cup cooked asparagus. 14 teaspoon salt. 13 teaspoon paprika. 4 tablespoons mayonnaise. ‘Wash, peel and scoop out tomatoes. Chill. Mix 1 tablespoon mayonnaise with rest of ingredients, which have been chilled. Stuff tomatoes. Serve on lettuce and top with remaining mayonnaise, CHEESE TARTLETS. 6 unbaked tart cases, 2 egg yolks. 13 cup sugar. 1 cup cream cheese, 2 tablespoons flour. 13 cup lemon juife. 13 teaspoon grated lemon rind. 1 tablespoon grated orange rind. 14 teaspoca salt. 2 egg whites, beaten. Beat yolks, add sugar, cheese, flour, Juice, rinds and salt. Mix well and add whites. Fill tart cases. Bake 30 minutes in moderately slow oven. Serve plain or spread with whipped cream. Waffles should brown as soon as poured into iron. See that your iron 1s weil greased and very hot. table oysters to be served on the half- shell. These come from Seville, Long Island, and therefore are perhaps a better choice for early season con- sumption than the oysters from warm- er climes. A little more expensive, but from still farther North, and full of the salt tang of the open ocean are the medium sized Cape Cods—always refreshingly firm and strongly fla- vored. At the same price are the plump, tasty Chincoteagues, from the waters surrounding the famouse Chin- coteague Island, where the herd of wild horses dwells in aristocratic seclusion. Years ago one of the most favored of all specialty oysters was the huge Lynnhaven—of unequaled flavor and body. The Lynnhavens are still good —when you can get them—but the beds are thinning, and the particular breed is becoming scarcer and scarcer. Nowadays, invading the ranks of the top delicacy in the oy- ster world, along with the famous Sea Tags, come the Robbins Islands, and others from special beds main- s d exclusively for certain clubs, urants and hotels. These are, of course, super oysters, fat, plump, and wholly delicious. As a rule, however, these do not find their way into the open market, and may only be ob- tained in the particular dining room for which they are destined. ey MOST of the bulk oysters obtained here in Washington come from the mouth of Chesapeake Bay, where the salt water begins, and are brought bushel upon bushel into the fish markets, where they are shucked and put with their liquor into pint and quart containers when you purchase them. In the old days when many of the bulk oysters came from strictly salt water, little oyster crabs could be found in abundance. Now, how- ever, they are becoming rarer and rarer, and instead of being an ac- cepted part of every dish of oyster stew, they are now considered a great delicacy, and served with whitebait at formal dinners. ‘There is a divided school of thought among epicures relative to the serving of cocktail sauce with oysters on the half shell. One faction maintains that lemon juice, a little salt and pepper and plenty of fresh bread and butter should be the only accompani- ments to the dish. They argue that any stronger seasoning destroys the delicate flavor of the oyster itself, and therefore adhere to the Dicken- sonian method of eating oysters. * % % % ON THE other hand. we have the ardent condiment-lover, who in- sists that high seasoning brings out the full flavor of the bivalve. He de- lights in hot sauces, horseradish, all sorts of hot and spicy dressings—the hotter and spicier the better. Person- ally, I can eat oysters any way that they come—absolutely plain, or with the most powerful dressing imaginable —s0 I don’t presume to give any ad- vice on the subject. However, for those who like a good cocktail sauce that is a little different from the average here is a good recipe: OYSTER COCKTAIL SAUCE. 1 cup ketchup or chili sauce. 1 teaspoon Worcestershire sauce. 1 tablespoon horseradish. 1 tablespoon finely minced celery. 1 tablespoon onion salt. Dash of cayenne. Mix ingredients well in a bowl, chill thoroughly, and, when serving. allow two tablespoons of the sauce for each six oysters. And, in conclusion, here is grand- mother’s own oyster stew recipe of Sal pepper. Clean and pick over oysters, reserv- ing the liquor. Add half the oysters, slightly chopped, to liquor, heat to boil- ing point, and simmer for 20 minutes. Strain, reheat liquor, add remaining whole oysters and cook gently until oysters are plump. Remove oysters to tureen, thicken liquor with blended butter and flour. Scald milk with the onions and other seasonings, remove seasonings, add milk to oyster liquor, heat thoroughly and pour over oysters in tureen. Serve immediately. THE EVENING STAR, WASHINGTON, D. C, THURSDAY, OCTOBER 10, 1935. The Perfect Start for an October Dinner—Oysters! bivalve. Smile Gives Power Amid Difficulties Look to Intelligence and Ignore Causes for Complaint. BY ANGELO PATRIL DEAH CHILDREN: When you find yourself in difficulties call on your intelligence for help. Don't begin to cry. Don't complain. Above all, don’t blame anybody. Take a long breath, gather your self-control, wait until your mind comes under your will and then get at the job. There is a familiar story that illus- trates just what I mean. A little boy whose legs were not very long was out for a walk with his father. By and by father forgot he was walking with a little boy and strode along like a giant. The little boy struggled to keep up and soon his father noticed that he was in distress. He shortened his stride and slowed his pace and said apologetically: “Was I walking too fast, son?” “No, daddy, but I was” the boy replied. That was a tactful, cheerful expres- sion. A child who can keep control of himself and speak with that merry | understanding of his troubles will be able to climb up and over or around any difficult place. If you have not A handsome afghan is a decorative accessory as well as a practical asset And here's one in four riety of in the ways to gi stitch colors that is very simple to make and you an entirely different afghan. of th complete instructions and charts for mak-1 ; ‘an illustration of it and of the stitches needed; ma-: terial requirement Evening Star. b its. this pattern send 15 cents in stamps or coin to the Woman's : that happy gift just begin to cultivate it. You can train yourself to it if you make up your mind to try. Sometimes a lesson is too long or too difficult for you. What are you going to do? Cry? Get into a state of peevishness and slam things, and sputter and complain about the teach- er and the work and your hard luck in general? What good will that be? You give yourself a bad time and you start people thinking that you are pretty much of a weakling. They are likely to shrug their shoulders and say: “You baby! Whining about a lesson. Not much of a sport.” People have little fespect for a steady complainer. You must expect to meet with diffi- culties. It will rain on a holiday. The new suit will not fit. You will get the wrong questions on examination day. You will be asked to do things you cannot do. You will get a splinter under your nail or a mote in your eye on the morning of the big game. Well, how are you going to behave under the circumstances? Like & baby or like a young person of trained in- telligence? The way people face trouble is a sure indication of their power. Those who lie down under it, those who wring their hands and weep, those who complain to high heaven that they are not getting a square deal are counted out. They don’t belong to the thoroughbred class. They are the weaklings who have to be carried along by the power of others. Who wants to be in that class? you to do this you are well on the to maturity and power even if are only 12 years old. Very cordially yours, ANGELO PATRI. (Copyright. 1935.) My Neighbor Says: ‘The lower part of each hybrid tea rosebush should be covered with earth mounded up. Dried leaves or boughs are then spread over the earth. A cup of grated cheese added to the white sauce that is served with caulifiower improves its flavor. Use two strands of dentai floss instead of one when restringing beads. Beads are not so likely to cut through two strands. Garbage will not freeze to the can -during the Winter if coarse, salt is scattered over the bottom of can when it is empty. (Copyright. 1035.) ; Served either raw, interest and zest to our menus. < Delightful Scarf Feature BY BARBARA BELL. CARFS offer endless variety in simple dresses. With a nice frock of an inconspicuous color there may be a dozen different scarfs to vary the appearance of the dress. And if you are not so proud of your cleverness that you go about telling that it is Wednesday's scarf with a seven-day dress, nobody will be the wiser. Suppose your dress is of dark wool, light and fine, and a becoming or dear old black. Have a vel- scarf, brightly colored, and a plaid wool scarf. Have one of chamois color, & most becoming finish for the neckline. Choose a white one, faille or silk pique, or perhaps one of the very lustrous rayon satins. And an- otner in taffeta, with a glint of metal. Get one of the striped fabrics, yellow »|and red and biue. And another of lame. With green wear red and rust shades, and brown. With blue choose green, the color of young almonds, and red again. With gray du- bonnet accents are good and with black anything under the sun. Gin- BARBARA BELL, WASHINGTON STAR. Inclost 35 cents in coins for Pattern No. 1758-B. Size-..c.. Two-Piece Dress Appropriate for Many Occasions—Both Formal and Informal. 4 —~ <* o, 1758-6 ]m brown is particularly smart with black this season, so is honey and citron and bright green. Barbara Bell Pattern No. 1758-B is designed in sizes 14, 16, 18, 20; 40 and 42. Corresponding bust measure- ments 32, 34, 36, 38, 40 and 42. Size 16 (34) requires about 414 yards of 39-inch material and ¥-yard of 39- inch contrast. Every Barbara Bell Pattern includes | an illustrated instruction guide which is easy to understand. Barbara Bell Fall pattern book available at 15 cents. Address orders to The Evening Star. e = - ~ 'WHITE, STAR ! " TUNA W T ~— Along with chrysanthemums, foot ball games and flattering furs, Autumn brings us the succulent on the half shell, or cooked in a variety of delicious ways, oysters lend new < WOMEN'S FEATURES. Dorothy (o] Walrus and the Carpenter” Knew How to Choose Right Company Dix Says Intelligence Is a Big Factor in Making Marriage a Success. EAR M188 DIX—My hilband and I married when we were boy and girl. Now 12 years later we find that we are completely out of love with each other |and that there is little congeniality [ Should Avoid Topsy Turvy Oil Manicure Application Advised at End Instead of at Beginning. BY ELSIE PIERCE. IL manicures are becoming more and more popular. During the Summer the sun extracts every bit of natural oil, makes the cuticle as well as the nail dry, easily cracked and broken. During the Winter the | winds and exposure to the elements have much the same effect. A very fine salon in the Middle West reports that more than half the manicures are oil manicures. It is comparatively easy to give one’s self a manicure at home'on occasion, but take it from one of the leading manicure salons in the country, the usual routine is all wrong. The application of oils and creams should come at the end of a manicure and not at the beginning. Rather revolutionary, isn't it? But, unless the oil is applied-at the end | the nail polish may not adhere or wear well. To hold the polish the nail must | be absolutely dry, ffee from soap or | any greasy substances. When oil is | used during the manicure it is seldom removed entirely, even though no trace | of it remains evident to the eye or touch. So if you have come to grief with your nail polish applications, if the polish peels or shows wear within a few hours or a day or two after your manicure it may be that your routine, or at least the oll part of it, is topsy turvy. The particular manicure salon that originated the oil at the end of the manicure routine finds the method more effective because the oil then has a chance to seep in under the cuticle to nourish and lubricate the new nail growth instead of being largely wiped away with remover or with soap and water. At the same time it does not interfere with the polish. If you want to experiment to con- between us. Neither one of us would now select the other for a mate. If there were no children and we had only ourselves to consider we would not hesitate to part, but we have given hostages to fortune. We have two splendid children who are just com- ing to the age when they most need a home and & mother and a father, and we do not feel that we have a right to take our happiness at their expense. Besides, we both adore our children. Can two people situated as we are make even a near success of marriage? MABEL. Answer—Undoubtedly you can. In- telligence is just as much a factor in making a successful marriage as love is. Perhaps, indeed, it goes farther in making a happy marriage than love does because the more emotional a man and woman are the more prone are they to jealousies and quarrels and unreasons and the various tempera- mental qualities that are thrilling at moments, but uncomfortable for daily companionship. * ¥ ¥ x IN PROOF of this, you have only to observe that in this country where we marry for love alone, we lead the world in divorce, whereas divorce is relatively rare in those countries where the marriage of convenience ob- tains and where men and women marry on & basis of mutual interest and respect and where they live happy and contented lives making a home and rearing a family. Perhaps such marriages lack the glory and the circling wings that the love match possesses, at least in its beginning, but it has a solidity about it that endures often long after the glory of the love match has faded and its wings have been crumbled and broken and swept into the dust bin. For the husband and wife who are not wildly in love with cach other do not expect too much of each other. They do not demand too much of each other. They are less tyrannical and more willing to live and let live. Hence, they are far less apt to get on each other's nerves and far more able to get along peaceably together. After all, romantic love seldom out- lives the honeymoon. Commonplace people in a commonplace world can- not long thrill over each other and palpitate at the sound of each other’s footsteps. Most husbands and wives cease to be lovers and settle down into being friends. and that isa very beau- tiful and comfortable relationship. » % %% THA’I‘ is what you and your husband can make of your marriage if you will. A friendship. A partnership out of which you can both get great happiness if you will make an intelli- gent effort to do so. Nor is this as difficult as it sounds. You have only to take as much trouble to make your- selves agreeable to each other as you would make to attract any stranger. To begin with you have a common interest in your children that insen- sibly draws you together. Your domi- nant desire is to make them happy and to rear them into being fine men. There is nobody else in the world who feels toward them as you do, nobody who will listen while you tell of the clever things James has said and what good marks Freddie got in school. The man and woman who have bent over a cradle together and watched over a sick baby., and taught a toddler to walk have a tie between them that notHing can ever really break. . e % » AS FOR getting along harmoniously together that is simply a mat- ter of volition. There is no use in saying that you can't be on your P's and Q's and watch your tongues with the members of your own household. We can do it just as easily with them as we can with strangers, and every one of us mind our manners with those we desire to propitiate. The doctors and the lawyers and the merchants do not tell their women clients and customers that they are fussy nitwits and unreasonable, and that they don’t know what they are talking about. The women in busi- ness who have good jobs don't talk vince yourself, why not do one hand | . with the oil first and the other with the oil afterward and watch the last- | ing qualities of the nail polish on both. For myself, I've become so ac- customed to the oil manicures that I would not be without them. Not only does the cuticle remain smooth for a longer period. but I find that it is less and less necessary to have them tut. Between manicures I make it a habit to push the cuticle back with a towel each time the hands are washed. It's one of those little habits so easy to form and it does serve well. (Copyright. 1935.) A Relish l[ou will enjoy Simple to prepare—no cooking. Econom- Hhe‘:‘.lhmdhh‘nuub serve with mests, hot or cold. Cranberry Ovenge Relish 1 pound (4 cranberri 1T o) Y eupe g Method: Put cranberries thwoush meat inder. Pare oranges with sharp knife, re- = seeds; trim off white membrne g:ving&‘:;dpc on the surface). ind Iplhonahgfindfi,m’l i ngnuurlbowin. et stand @ few hours before serving. For future use pour in elasses; cover with paraffin. Eatmor Cranberries Beauty back to their bosses when they are criticized. No woman feels called upon ‘o tell any other man except her husband of his faults and short- comings. * x % % THBRE is no reason why a husband and wife cannot make themselves persona grata to each other if they are willing to take the trouble to do 50. There is not a domestic spat that cannot be avoided by the use of a little tact and diplomacy, so making a peaceful and happy home is not a matter of one’s feelings. It's solely a matter of determination. And as for husbands and wives who lack congeniality that is bound to be a matter of cultivation in any case, since men and women are tempera- mentally different by nature and sel- dom want to do the same things. They have to adapt themselves to each other and develop similar tastes and habits, but this also is & matter | of volition. DOROTHY DIX. Market Tips BY LUCIE EBERLY. CHATIING reminiscently the other day, a young man remarked, “I do wish my wife would go to market— I am sure if she did that she could plan the meals more easily! ‘What to have for dinner’ would not ale ways be such a perpetual problem. “I remember when I was a boy I used to go to market with my mother, and an especial treat it was! | She would come away with the big | basket laden with good things, and | more orders to follow—three days' supplies all purchased at one time, “Tagging at her heels, as she pro- gressed from stall to.stall, I could | hear her murmur, while she waited to be served, ‘Now, let's see, nice, nice | vegetable soup would be good for | Monday . . ' Then, to the stall ;keeper. “A good soup bunch, please, |and an extra handful of peas—one | green and one red pepper, yes, thank you, that is enough!” | * x * % "’I‘HEN at the butcher stall she would purchase a nice, large soupbone, with lots of marrow in it, |and a little iean meat to give added | strength to the soup. And was it swell when we had it for dinner! Here also, she would buy beef liver to bake with fried onions, and some knackwurst to go with sauerkraut for Tuesday’s big meal. Frequently pune gent Philadelphia scrapple was her | choice at just about this time of the year. | * * % “WWHEN we got to the fruit stand she always left a big order... if | apples were coming in fine she would order a half a case ... and after school I'd know if I went in the pantry I'd be sure to get a nice red- | cheeked juicy apple! Bananas are ale ways appealing to kids—and for some reason they seemed to be bigger and better at the market . . . I would roll my eyes in delight when mother said ‘Two dozen, please’ She took advantage of fruits that could be turned into pots and jars of jam and jelly—the best quince jelly you ever ate . . . my wife has the recipe . . o quince are in now too, aren’t they? * * % % “JRUNNY, but I would always eat spinach in those days... it seemed to taste better, I know it was better, too, it was bound to be...fresh and crisp from the market. Mashed turnips, buttered carrots, string beans that had been cooked with a ham bone . . . there was no need to coax me to eat the allotment that is needed to build a strong, healthy body. I ate twice as much . . . and if my tummy could have held more I would have had a third helping! ; e ‘uEvERY week end at our house I knew that we were bound to have old-fashioned salt mackerel, smoked herring or white fish for Sun- day moming breakfast . . . with squash muffins pipin’ hot! For dinner there would be chicken and dumplings . . . and on some occasions, rabbit pie, Rabbits are in now—have to take a | trip to the market and buy one. * X X ¥ REAL challenge to most of us, isn't it? We wager there are hun- dreds of men who are thinking along the same lines. IN MATURE YEARS DEPENDS UPON STIMULATION Radiant mothers, whose complexions rival those of their debutante daughters! Most of them can thank the gentle but active stimulation of Bar- bara Gould Circulation Cream. This unusual cream urges an unabated flow of blood through the tiny vessels and capillaries of the complexion, that nourishes cells and glands. This keeps contours firm and young, and gives the complexion fresh color and smoothness. It's a quick treatment, too— taking but a few minutes. Use it before retiting —after Barbara Gould Cleansing Cream, and before her Tissue Cream. Remove all creams and tone your skin with Barbara Gould Skin Freshener. Barbara Sendd & Creams for the & Ages of Beausy Cleansing Cream Tissue Cream Circulation Cream