Evening Star Newspaper, November 12, 1935, Page 35

WOMEN’ 8 FEATURES, 'National Cheese Excellent Imitations - Of Imported Brands Are Being Made Here “American” Is Really a Variation of the English Cheddar, L4 but Liederkranz Is Truly Our Own. BY BETSY CASWELL. N ADDITION to being national honey week, this week is also dedicated to the consideration of cheese. As a matter of fact, this becomes a very fitting partnership in prominence, for both cheese and honey rank among the most ancient of all foods known to mankind. Yesterday we rendered homage to the sweeter partner—today we bow before the strong- er member of the duo. Cheese has al- ways been a fa- 3§ vorite among - epicures, and endless time and care have been put into the proper ‘“curing,” storage tempera- ture and meth- ods of serving. Old Stilton cheese is treated with port — other cheeses respond best to sauterne. Some cheese must be eaten when crumbly, others when smooth and firm in texture—still | others in practically a liquid state. *The rules and customs connected with the eating of cheese are as intricate and varied as those employed in deal- ing with fine wines. All over the world Betsy Caswell President in a formal and public cere- mony! Since then cheese manufacture ing the United States has come a long way. Many of the imported specialty cheeses are quite successfully imi- tated—thereby allowing the people here to enjoy their approximate flavor at infinitely less cost. The tremen- dous number of commercial “cheese spreads” has grown steadily during the past few years, and the markets now are stocked with an almost endless variety—all neatly packaged, rindless and ready to serve. Cheese comes grated, in shaker boxes and little bags for culinary uses, and every effort is made to supply the housewives with this dairy product in its most con- venient and labor-saving form. * 'HERE are so many ways to use cheese in the menu that it is really hopeless to try and give many recipes. Cheese “as is,” cheese in | cakes, on crackers or toast—as & gar- nish for soups, with maccaroni—the |1ist is & long one. But here is one brand-new (to me) recipe, which meatless meal problem: CHEESE FLUFF. 6 slices bread. 1 cup American cheese, grated. 2 eggs. 1'; cups milk. cheese lovers enjoy their favorite food with special ritual and carefully | chosen complementary viands. Cheese and fruit have long been an accepted combination. Camembert and Liederkranz particularly combine well with crisp, red apples. Peel and quarter the apple and spread the cheese on the sections of fruit. The taste is unusual and very delicious. o PE ARS are also a happy background for the milder types of cheese, such as Brie or Gruyere. Cream cheese is always eaten in South Amer- jca with guava paste, or heavily sweetened, preserved tropical fruits ‘This is much in line with our custom of serving the cheese with bar-le-duc Jjellv—but the thick paste really makes 8 more satisfactory base on which to spread the mild cheese Washington stores are full of im- ported cheeses. Both the shops and certain stalls in the large local markets have a fine assortment of the best cheeses gathered from the far ends of the earth. You may find pungent Trappist. marble-like Gor- gonzola, smoked cheese from Austria, | great drums of Swiss cheese so per- fect for a real cheese fondu—and so on and on. As a rule, the “keepers of the cheese” in the shops know their stock from A to Z—where it comes from, exactlv. just how it is made. and | all the conditions necessary to its suc- cessful arrival on the festive board.| A chat with one of these gentlemen | will prove exceedingly interesting and informative, and well worth your | while. | In addition to the imported cheeses, there is a great deal of American cheese to be found in the local sheps. Much very exceptional and delicious cheese is made in this country— notably in New York State, whence comes the mellow and smoothly-tex- tured Herkimer Valley cheese. Our so-called “American cheese” is really specialty | 2 tablespoons butter. Salt, pepper and paprika. | Trim crusts from bread and lay three slices in the bottom of a but- tered baking dish. Fit them to cover the entire surface. Cover with grated ! cheese, then with remaining slices of bread. Beat eggs, add milk, melted butter and seasonings, pour over the kbuuu and cheese mixture, letting it | soak into the bread so that all milk is absorbed. Bake in a moderate oven about 30 to 40 minutes until the custard is set and the bread puffed up | and brown. If you wish advice on your indi- | vidual household problems, write to | Betsy Caswell, in care of The Star, in- | closing stamped, self-addressed en- velope for reply. Cook’s Corner BY MRS. ALEXANDER GEORGE LUNCHEON. Cream of Celery Soup Crackers Pickles Apple Sauce Sweet Chocolate Tea DINNER. Cheese Omelet Buttered Peas Bread Apricot Conserve Grapefruit Salad with Dressing Spice Cookies Tea Milk for Children Daily CHEESE OMELET. (With a Tang.) 2 tablespoons butter. 3 egg yolks. 2 tablespoons catsup. 12 cup cheese, cut fine. 3 egg whites, beaten. ¢ teaspoon salt. 2 tablespoons cold water. Meit butter in frying pan; when a variation of the English Cheddar, ! and the only internationally accepted | cheese of pure American invention is | the Liederkranz, which was produced 40 years ago by accident, and named after an old New York singing society. s TATIVE “American” cheese was really dignified in 1802, when the first mammoth cheese ever made in| this country was presented to Presi- | dent Thomas Jefferson, and served at a New Year reception at the White House. It was made in Cheshire, Mass.. at the instance of a minister named John Leland, who asked all members of his congregation to bring the whole of one day’s milking to an old cider mill, where it would be made into cheese for the President. When finished, it weighed 1.250 pounds, and was driven to the White House by Mr. Leland, in a sleigh! Six white horses supplied the motive power, and the cheese wl’s finally presented to the | have been lightly combined. Cook slowly until omelet is well “puffed” and brown underneath. Carefully turn half-over, holding in place 2 minutes with fork. Turn onto warm platter and garnish with parsley. SPICE COOKIES. (Two Dozen.) '3 cup fat. 1 cup sugar. 1 egg. 13 cup sour cream. 1 teaspoon cinnamon. 1y teaspoon cloves. 12 teaspoon nutmeg. 1, teaspoon salt. 1 teaspoon vanilla. 2 cups flour. 1 teaspoon soda. Cream fat and sugar. Add egg and cream. Beat well. Mixing tly, add rest of ingredients. Drop por- tions of soft dough from tip of spoon onto greased baking sheets. Bake 12 minutes in moderate oven. Houstuow Aars bacome a different place to work in if Just as a few smart accessories “make” your dress, so your kitchen will you will bring into it more color and cHeer with such accessories as these gay towels. If yours is all dressed up, surprise some one with them as a Christmas gift Eight-to-the-inch cross stitch, outline stitch and lazy daisy are used for the appropriate designs of friit and dishes. Notice that you will have a different towel for each day in week! the i In pattern 5475 you will find a transfer pattern of seven motifs averaging 4%x8 inches: color suggestions, material requirements, {llustrations of all stitches needed. i To obtain this pattern send 15 cents in stamps or coin to the Woman' Eattor of The Evening- Star. m?\ntmnflm rarebits, in souffles, in puddings, in | sounds like the perfect solution to the | hot add rest of ingredients which | T HE EVENING STAR, WASHINGTON, D. C. TUESDAY Week Focuses Publ_ic Attention on Dairy Product NO VEMBER 12, ,1935. Just a Mouse-Eye View of Paradise in a Local Shop the great cheese. A few of the American-made products which one may encounter on display during this week of glorifying Packaged spreads, prepared cheese combinations in jars, the tasty little pineapples—these are some of the many children of the great wheels of luscious domestic cheeses to be found behind the scenes. Star Staff Pho!l Courtesy Magruder's. Inc. Diciplining Child Great ‘Undertaking ParentsMust Co-oper- ate; Divided Author- | ity Detrimental. BY ANGELO PATRIL | JERRY is 10 years old, wide awake, " heedless, up to all the tricks char- | acteristic of his age. His parents both | want to make a fine boy of him. but | they haven't agreed to work together | and Jerry takes advantage of both. | “Here, Jerry, take this dime and go get me some shoe laces. Black, re- member.” “Sure thing, pa.” “Put on your hat.” “Aw. gee. pa. I never wear a hat.” “That’s why vou're forever sniffling.” “Nonsense.” put in ma. “Don’t wear | your hat. That'll toughen you up.” | “Not at all. 1It's stylish. That's why | you say he can go without. Thistime it's my say. Go get your hat.” | “He needn't wear it.” says ma. | “Well, pa, ma says I needn't,” put in Jerry. | “Do as I say. head and go.” “You're unreasonable about "' protests ma. 'm unreasonable, am I? How about you? I tell him to put on his hat to { save him from catching cold and you tell him he needn't. Then you com- plain because he doesn’t mind. Natu- | rally, Jerry has gotten to the place where he doesn't do anything he doesn't want to. If he can get out of it, he does. I try to show him what's right.” | “And I show him what's wrong, is that it?" “I tell him to do one thing and you tell him to do something else. I wish you would let me alone. There’s always trouble when you interfere.” Divided authority never helps in the training of children. Parents are part- ners in a great undertaking. It is well to pull together. Once the child sees that they agree, he will understand and shape his conduct accordingly. It takes both parents to rear a child. Father and mother must put aside their differences, forget their whims, opinions, tastes. They should pool the best they have for the child’s sake. They should agree on a few funda- mental principles and follow them. No bickering in the child’s presence. Show s united front. Argue it out privately, come to a decision, and let the one who must surrender his opin- ion do so gracefully. Agree on the privileges to be extended to the child. Agree to back each other’s disciplinary measures. Only one person is to give orders at one time. Each is to assume some responsibility and carry it fully. In all things parents should be loyal to each other. That's one way of keeping faith with the child. Children are quick to sense a dif- ference between their parents, and | when there is a difference they lose the sense of security to which they are entitled. Children cannot thrive un- less there is co-operation and under- standing between their parents. (Copyright. 1935.) —_— Chiffon Wings. LONDON (#).—“Wings” of pleated chiffon decorate many up-to-date dance dresses. Fine pleated material is also used to give fullness at the hem, up the back or in the sleeves of evening gowns. My Neighbor Says: Do not keep cyclamens in too warm a room. Too much heat causes the blossoms to lose their firmness. Keep soil about the rToots quite damp. | Put that hat on your | his | A pail of sand should always be kept near the furnace in the cellar. Should a spark from the furnace start a blaze it may be quickly extinguished with the sand. To remove mildew from 1 leather bag, rub with petroleum ointment and allow it to remain on bag until mildew comes off easily, Tomato bisque will not curdle if one-haif s teaspoon of baking powder is added to tomatoes be- fore milk. (Copyright. 1935.) Distinctive Coat Dress Practical and Convenient Garment Has New Style Points. BY BARBARA BELL. HERE never was a more prac- tical or convenient dress than the dress that ties about the figure, or fastens on one side like & coat. It bobs up every seasom, in some version, for it is the kind of garment that never goes completely out of style. This coat dress has most unususl features. The scarf which goes off one side, buttoned on the shoulder, is real- 1y & part of the dress—the right side, the side to which the wide front por- tion is fastened with a smart little bow. And on the overlapping portion of the front there is a pouch pocket, buttoned onto the hip. You may let the scarf fall in a jabot at the side closing, but you probably won't, for it looks entirely too nice going off over the opposite sleeve. The sleeves are relatively unimportant, plain, fitted, long, nice sleeves for a simple frock. The neckline is square, in case you have any intention of revealing it. You'll like this dress best in some nice wool, for then on warm days you can wear it without a coat, and be very smart in a high-crowned hat, with the brim tilted over one eye, and & proper bag and gloves. Can't you picture it in mustard cloth, with brown accessories? Or green, with brown or rust? Puchia with brown is about as unusual a combination as has come out of the new season. Black is combined with & lot of bright colors, ginger, red, citron, almond green, or practically anything else you can think of. Ink blue is black, and all black, BARBARA BELL, WASHINGTON STAR. Inclose 25 cents in coins for Pattern No. 1752-B. Size__. Address (Wrap coins securely in paper and print name and address clearly.) Barbara Bell pattern No. 1752-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 23, yards of 54-inch material. Every Barbara Bell pattern includes an illustrated instruction guide which is easy to understand. Barbara Bell Fall and Winter pat- tern book available at 15 cents. Ad- dress orders to The Evening Star. (Copyright. 1938.) Date Crunchies. 1% cups (1 can) sweetened con- densed milk. 3 cups graham cracker crumbs. 1; pound (1 cup) pitted dates. 1 teaspoon cinnamon. Thoroughly blend together sweet- ened conden 1 milk, graham cracker crumbes, chopped dates and cinnamon. Drop by spocnfuls on buttered baking sheet. Bake in moderately hot oven (375 degrees Fahrenheit) 15 minutes, or unti) brown. -Remove :-‘tl-u Astringent Not Always Beneficial Diagnosis of Skin Should be Made to | Determine its Needs. BY ELSIE PIERCE. HAVE a very typical letter before me. for some time now and the shine on one bit. Furthermore, she cannot teel so drawn and irritated after the use of an astringent or even soap and water and why the shine should con- tinue. “It isn’t a really moist shine,” she continues, “but a harsh shine.” One of the reasons why so many women, like the writer of the above- mentioned letter, fail to get the maxi- mum results out of their treatments | is the fact that they canmot diagnose | their own complexions. Shine to most women mieans oiliness. Oiliness calls for astringents. So they use astrin- gents to counteract the shine. As a matter of fact the extremely dry skin tends to shine too. But it is a very different sort of shine from Unless the skin actually looks and don't treat it to astringents. And un- less you are quite certain as to the | the one that presents a combination of symptoms. The nose, chin and fore- head may be oily and the cheeks and ! the tissues around the eves quite dry. | What to do? Obviously the same treatment will not answer for the oily as for the dry portions. The cheeks need cream, the olly sections need drving tonics. The entire sys- tem needs exercise, stimulation to normalize the circulation and the functioning of the skin. ‘The majority of skins. today are in- clined to be dry. But a great many present puzzling symptoms like the combination skin or the extremely dry skin that shines from overdryness. Learn to recognize your type of skin. The dry type is likely to feel dry, drawn and irritated, particularly after exposure to the cold. Extremes in temperature irritate the dry skin more than any other type, for it is very sensitive to heat or cold. The dry skin becomes rough and .scaly at the slightest provocation, powder flakes off or “sticks” in patches. ‘Three-fourths of the success of complexion treatments depend upon (1) knowing the exact type of skin that is yours, (2) knowing the type of corrective preparations needed and (3) using these preparations correctly. Perseverance makes up the last fourth. There you have a perfect formuls for skin beauty. All that providing that you are doing the right thing by the machine we call our bodies, Remember that health is the foundation of all beauty. Remember that the skin may be dry from lack of food, lack of water, fresh air exer- cise, etc. (Oopyright. 1035.) SAYS COLUMBIA UN Nutritional tests prove that twice as muck food- energy asordinary table syrup!...Save money! Please everybody. | -Lite Stio that she has been using astringents | HONEY RANKS HIGH IN FOOD-ENERGY STRAUB & CO WOMEN'S FEATURES. Dorothy B—15 Dix Says Matrimonial Social Service Bureau Would Not Be a Good Thing. 113 EAR MISS DIX: I am a man just past 50. I have D never married because I eould not support a wife in the way I considered a decent Amer- jcan standard of living when I was young, and since I have been able to marry I have not seen a woman whom 1 wanted to marry and who I thought would fit into my scheme of life. “But surely somewhere in the world there is such a one. There are many other men and women like myself, | who are unmarried because we hl\'e“ never met our mates, and there are thousands of misfit marriages that | are brought about by narrow ac-| quaintanceship and social restrictions. | This has made me wonder why we might not have a National Soclal Service Bureau, handled on a high | ethical plane, with some such confi-| dential research as is done by Dun| & Bradstreet in the business world, whose mission it would be to bring the right people together. Those in-| terested could fill out a questionnaire | that would be registered in a central | bureau, stating their own qualifica- | tions and what they desired social educationally, biologically, temper; mentally in & husband or wife. This would be a scientific method of reach- ing fine people marooned in cities and villages and in the country. What do| you think of the idea? AE" | . | Answer—I doubt that the plan, would work for two reasons. One is that people are persnickety |boul‘ marrying and want to pick out their | husbands and wives for themselves, | and they never by any chance fancy the woman or man that everybody thinks is just the one they should have married. Gourmet’s Guide BY LUCIE EBERLY. T THIS time of year, when good citrus fruit starts coming in again after such a long absence from the | market, what delectable dessert comes | to one's thought? Thanksgiving or Christmas dinner would never seem quite complete without it. Ambrosia! | You've guessed it! We don't, however, | | mean a bowl of mushy orange pulp all | mixed up carelessly with a lot of stringy dry coconut—when we men- tion ambrosia it has a capital “A"— we mean firm orange sections individ- ually rolled in flaky fresh coconut and attractively arranged in compote glasses—with sprigs of mint or on crisp, green lettuce leaves on & huge platter or salad plate! The goodness ent on the type of coconut you use and just how fresh it is. If you want scraped variety. We have found a you want and it will be scraped right before your very eyes! It will be moist and flaky, and, oh. so good! Coconut layer cake or custard pie is | much finer, too, when freshly scraped coconut is used. Fruit salad will have a new personality if generously sprin- kled with some of this snowy white nut-meat! It is also & healthful food and a handful wrapped in oil paper and packed into the school lunch kit will delight the children and give them extra nourishment in concen- | trated form. . | 'RESHLY scraped or ground horse- | radish will be found at the same ce. The roots used by this mer-| are grown on his own plot of ground learned ti raising horseradish is a real undertaking—it must be grown in | type of complexion you have you bel- | ype yight type of soil and allowed to | ter consult with a specialist Who | emgin in the ground until the first| | knows before you attempt to treat it | nip of frost, when it is uprooted and | to realize, and that is that the friends The most puzzling type of skin is |stored in just the right atmosphere | that you made in your early years and kept at a certain temperature | until used. If this root is not prop- erly treated it will turn out to be almost tasteless and stringy; that ac- counts for the “mild” iype of horse- radish so very often encountered, much to the consternation of the epicure! Buy a bottle of the freshly ground con- diment and vou will see and taste the difference. Use it in the oyster cock- tail sauce, canape and sandwich spreads, in gravies and always serve it with the cold meat cut! * ¥ X X ‘OMEMADE mayonnaise! That, to our mind, is a real treat. Time was when mother could devote an en- tire morning or afternoon to the making of mayonnaise, but the tempo of this day does not click with the beating of oil and egg yolks. Then, ton, why bother when one could buy it already made? True it is that some brands are excellent, but none of them can really compare with the home- made variety. Recently an enter- prising young man conceived the idea of using his mother’s recipe and mak- | ing mayonnaise to order for busy | housewives! He ha. been very suc-| cessful, too, and has quite a business. He makes small batches at a time and uses only the b of ofls and the - shest of eggs. This is the secret, of course, of good mayonnaise, as every woman wc knows. Who h sn't at some time or another had a failure just because the eggs were not strictly fresh or the oil was not what it should be—or because we attempted to make a large amount? For information concerning items mentioned call National 5000, exten- sion 396. IVERSITY DIETITIAN Serve the Economy Sweet — delicious Lake Shore Honey—four fine ‘ honeys blended for better | flavor. At your grocer’s —ask for it by name. ‘\ you agree? WHY. it is enough to break off any marriage for the family to ape prove of it. John never marries the nice domestic girl with a fat littls fortune that mother has picked out for him for a wife. No, indeed. His choice is some silly little flapper. Mamie can't see the sober, solid chap who could give her a fine house and & limousine and a charge account at the best stores, who is father’s selece tion of a husband for her. She elopes with a handsome ne'er-do-well who rates about zero as a husband. And a second reason why a Social Service Bureau for selecting husbands and wives would be a flop is becauss the rational system of choosing huse bands and wives doesn’'t seem to win out any oftenet than picking them out on a hunch. Did you ever notica how often when a mother makes her daughter give up a poor boy in order to marry some rich man who can pro- vide for her, that the rich man loses his ‘money and the poor boy makes a fortune? And you must have obe served how often when a man or woman marries some one who is “suite able” that the marriage ends in Reno, * A% & ND how could you tell whethee you would like & man or woman for a life companion just because ha or she possessed the standardized virtues? A woman might rate 100 per cent as to looks, intelligence, domesticity, family, social position, etc, yet have little mannerisms and peculiarities that would be unbearabls to live with. A man might be a Joseph and a pillar of the church and a bank president, yet bore you to tears, But you are right about its being & tragedy that those who are predestined mates so often do not meet. In every community there are lonely men and women who have never married be- cause they have never found any one who fits into their lives, none whose soul responded to their own. Worse still, there are thousands of quarrels ing husbands and wives who are miserable and dissatisfied because they married the wrong ones. It is all very sad, but I do not know what can be done about it. DOROTHY DIX. * % % JDEAR MISS DIX—I have a charm- ing and very intelligent wife. She could be a big asset to me in my business career. but she is extremely stubborn about one thing. In our early married life we made many friends, good enough folks in their way, but they simply do not fit into the ad- vanced social status we have attained by my rapid financial success But my wife insists on clinzinz to some of these people and spending a The writer decries the fact Of this special treat is greatly depend- | 10" o time with them which ghs should be devoting to cultivating people who could be of great assiste her face hasn't been toned down | Perfect dish you will use the freshly | S 00"/0" ma in a business way. Sha says she has no objection to making quite understand why her skin should | Place where you may buy any amount o ¢rands provided they are fine, interesting men and women, but that she would rather be poor all her life than spend her time cultivating stodgy bores who happen to be important socially and financially. I tell her | that whether they are bores or n<t is beside the point. A wife’s plain duty is to assist-her husband in every way she can, even if it means drope ping her old associates and making herself agreeable to the people whoze friendship will push his success. Don's J. B 8. Answer—Certainly a woman should help her husband by making herself agreeable to his business associates even if they bore her and she has that which accompanies the oily skin. | cpant jn making this racy condiment | nothing in common with them. but, | on the other hand, he has no right to feels oily and has a moist shininess, right in the heart of Washington. We | ask her *o sacrifice the society of tha | people she loves and enjoys for them, * % * YOU are overlooking one thing that vour wife has intelligence enough when vou were poor and struggling, and when you had nothinz to give but yourselves, are your real friends. | “hey are people who like you for | yourself, not for what they can get | 'out of you or for what you can do for | them. They would stand by you in | misfortune, but these new friends fof | whom you are going to forsake your old ones are just fair-weather friends, | DOROTHY DIX. ) 0 SCIENTIST could make a better ROUGE TEST than you can easily make! Before your own mirror, make this simple “cheek bloom test” . .. learn a thrilling make-up fact that will guide you to flattering new beauty and allure. With make-up removed, appl Princess Pat rouge to one chee{ « « . then gently pinch the other cheek to bring out the natural bloom, and compare. You'd scarcely believe a rouge could so perfectly match your true color tone! Unlike one-tone, painty rouges, Princess Pat rouge is duo-tone. The undertone changes magically on our skin to duplicate your natural lush . . . the glowing overtone adds stunning warmth and beauty. Ne other rouge can compare . . . for Princess Pat alone is duo-tone. At all drug and department stores. Accept no substitute. 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