Evening Star Newspaper, June 20, 1936, Page 24

B8 THE EVENING STAR, WASHINGTON, D. C., SATURDAY, JUNE 20, COUNT Matutinal Activities In Traffic-Less Section | Prove Very Disturbing All Cats Are Gray. Birds and Milk-Wagon Horses Have | Distinet Personalities. Maybe in the Dark BY BETSY CASWELL. EFLECTIONS-AT-DAWN DE- PARTMENT: Awake again! What time is it, anyway? A quarter to 47 Well, that's a little better. Last night it was 3:30. Now I won't have so long to wait for that first milk-wagon horse . . . the one with the loudest shoes. Wonder why I lie and listen for him as tensely as if he were bringing the good news from Ghent to Aix or some- thing? I won't be so silly. I'll turn over and put a pillow over my head and forget about him. There ~—a little will- power does it . It's hot under this pillow. though Better come up for a little air. Just take a glance at the clock H'm. he’s late Suppose somebody ran into him and upset the milk wagon. All the neighborhood cats would think they to heaven There he is now! Just turning the corner. He really has the sharpest Betsy Caswell had died and gone shoes in town, judging by the sound. | When Alfred Noyes writes poetry about the highwayman's horse going “thlot, thiot in the distance” it sounds rhyth- mic and romantic—but a mild-wagon horse’s hoofbeats just keep me awake. Now he’s stopping right out in front. Wonder how they train them to stand alone like that?> There isn't a sound except the tinkle of the empty bottles as the driver comes back again. If he 1s gone too long, in that horse’s opin- ion. the beast starts shaking his head up and down, and whinnies in a whis- per. At least that is what it sounds like, anyhow. The minute the driver reappears Mr. Horse starts on to the next rendezvous. At last they're gone from this block maybe I can go back to sleep now. It's 4 o'clock * NOW it's the birds! I'd forgotten them for 2 minute. That horse must be appointed to act as bugler for them, and his footsteps sound reveille. Yes, there’s that funny feathered friend tuning up—the one that sounds like a rusty saw. And the one that Just won't get off that same note he sounds as if he were tired of it himself, but doesn’t know how to stop ‘Wonder if birds do get tired of repeat- ing themselves over and over? Wait; that's a funny noise! Sounds as if some one were trying to get at the rabbits—a dog maybe. Shall I go down and investigate? Maybe I | should, but I don't think I'm going to. | It's all quiet again, anyhow. Now we have a bird yelling “Extra.” They all seem pretty excited about it. | I suppose a cat held one of them up, |or something. My goodness, what a racket! I like birds, but I don’t see | why they get up so early. Perhaps | country birds don’t know any better, | but you'd think city birds would have learned by this time. R VELL. the street light's turned off now. If I don't get back to sleep it will be time for me to get up in a | little while. I might get a pair of those ear plugs I read about some- | where—but then I couldn’t hear the telephone or the doorbell in case a | disaster should occur in the middle of the night. Wish I didn't take Jook- ing after a household so hard . . this sleeping lightly or not at all is & real nusiance. I don't like counting sheep—it is such an effort to keep straight about them that it makes me wider awake than ever. I remember an old sheep we had when I was little, at grand- pa’s. We called her Mary because she always had a little lamb. Ha! Ha! It was awfully funny then—but somehow it seems a little flat now Maybe I'm losing my sense of humor along with my ability to sleep. Here comes the bakery truck. The driver loves to whistle even at this hour. He must have been a bird in & former incarnation. I, evidentiy, was an owl. Maybe he and I lived in the same tree together . . . but I don't feel very friendly toward him now. He likes to leave the engine running, tco. T HE second milk-wagon horse rounds the corner. His driver and the bakery driver are pals. They hold a pink tea beneath my window every dawn. The horse chomps and stamps his feet . . . the truck motor chuffs on. The pals get into a wrangle over pol- itics and start settling the fate of the Nation too audibly. If they were cats I could throw water on them. There—that's over. I don't know who was elected. The birds, appar- ently, are continuing the discussion. Oh, well, what time is it? A quarter to 62 I think 1 think I am getting sleepy. I haven't much time left. but I might be able to drift off just for a little while. Yes—definitely drowsy. That's better. And the birds seem to be signing off. WHAM! clock! There goes that -alarm For Younger Girl Cool Shirtwaist Frock Has a Slightly So- phisticated Air. BY BARBARA BELL. ODAY'S design carries out the | youthful tradition with a so- phisticated air to suit the most discriminating young lady, and neeting the demands of her taste. . The yoke, sleeves and panel cut in pne, a feature that appears in so many adult frocks, and so simple to sew. “The bodice is gathered to the yoke to Insure fullness and ease. ‘circular skirt requires only two wedged ‘pockets to trim the hip line and back ‘darts for perfect fitting. The model Is easy to make—you can finish it in &an hour or two. Cotton, silk, linen, or ‘synthetic crepe make a beautiful 4rock for street, party, or sports wear. * Barbara Bell Pattern No. 1699-B is | #vailable in sizes 6, 8, 10, 12 and 14. Bize 8 requires 2'; yards of 39-inch naterial. ¥ Send 15 cents for the Barbara Bell Pattern Book. Make yourself attrac- tive, practical and becoming clothes, Selecting designs from the 100 Barbara Bell well-planned, easy-tu-make pat- terns, ‘The simple | Interesting and exclusive fashions for little children and the difficult junior age; slenderizing well-cut pat- terns for the mature figure; afternoon dresses for the most particular young women and matrons and other pat- terns for special occasions are all to be found in the Barbara Bell Pattern Book. BARBARA BELL. WASHINGTON STAR. Inclose 25 cents in coins for Pattern No. 1699-B. Size. Address (Wrap coins securely in paper.) (Copsrieht. 1636 RY LIFE 3 1936. Sixtéenth-Century Italian Utensils and Kitchen | | LE ol m Some weird contrivances appear to the left in the illustration from Scappi’s “Opera,” dated 1579, while the picture of the Vatican kitchen, about the same date, from an old Italian cook book should make Breathing Spell for | | The Family l | | Break Home Tension | With Period of | Freedom. A CONSIDERAELE number of the difficulties parents have with chil- | dren, and teachers with pupils, can | be traced to the tensions they create | themselves. Nervous tension that cre- | | ates fear, anxiety, irritability and tem- per in the mind of the adult seeps through to the children. They feei what is going on ifi the minds of those about them, and their conduct is af- fected by that feeling. Parents do not know this. A highly ! nervous mother, tense in every mus- cle, her voice sharp, her movements abrupt and restless, goes to the school and says, “I wish you'd do something about Carl. He is getting on my nerves so that I'm ready to fly out of the window. He fusses and fidgets, he ‘talks back, he cries when I scold him | What can be done with him?" | | The question should be, “What can | | be done for him?” And the answer might be, “Send him away for a va- cation or send his mother away for | a rest.” The boy feels the tension | that is working in his mother. He is uneasy under her constant reproaches, her constant follow-up. He is never certain about her feelings or her ac- tions, and consequently he takes on tensions in his turn. If his tired mother could have a rest, away from | | the family for a time, the boy would | soon recover his normal good health | | and behavior. | It is not always mother who is the | | tense one. Other members of the fam- ily are afflicted with the same trou- | ble. These are trying days for every- | body, especially for those of us who | have to earn our living. Nerves are strained and fidgety. Doubts and wor- | ries beset us. Unless we find some way | of relieving these tensions we carry lthz\m home and pass them along to the rest of the family until the whole group is as brittle as spun glass. We cannot all go on vacation. We | cannot break up a family and send each to a quiet place to restore his soul. But we must try to find release in some pleasant way and help our- selves to establish better atmosphere [ in our homes. | It is good to get out of the house and away from the usual routine, away from the famillar duties and the famiiar things of home. Most peo- ple have cars, and the roads are good. Why not pick up the troubles and take them out to the open country and leave them there on the bosom | of Old Mother Earth herself? It is the best of all cures for family ten- | stons. Let those who like to fish, fish; | those who like to climb, go to it. The one who wants to stay by himself and study the depths of the high blue sky needs to do just that and ought to be encouraged to it. What makes living in families so hard at times is the feeling that one must share in all that the others are doing or be dis- loyal. That is a strain on any one’s nerves. It is trying to be some one else, ‘and there is nothing more pain- ful than that. Get away. Lose each other for the hour or the day. Throw away the feel- ing of family responsibility for the brief period of freedom. The whole family will come back refreshed, brightened, and far more affectionate. The tensions will be lessened and the problems so much simpler than one dreamed possible. And the children will be “good.” (Copyright, 1936.) Heels for Chauffeurs. The nail-studded heel is a recent kink that will go over big with girls who drive their own cars. The shining metal discs not only provide a decor- ative touch but prevent covered heels from becoming scratfhed and scuffed. | should appeal mostly to her conscience modern housewives glad of the age in which they live. Playing Around With Older Married i Men Apt to Prove Sordid Business. EAR MISS DIX —1 am a young girl and my mother disapproves of my going aut with a married man. Why shouldn’t I if I want to? I find mar- ried men much more attractive than boys. Also. they give me a beiter time because they have more money to spend. I think my mother is old- fashioned in her ideas and I do not pay any attention to anything she says. PEARL. Answer—The time will come, Pearl. when you will wish you had listened to your mother's advice when she coun- seled you against going out with mar- ried men. Maybe she is old-fashioned, but so are the Ten Commandments, and no girl has ever been sorry who followed her mother’s admonitions and who took the Ten Commandments for her code of conduct. There is something in one of them that will just fit your case. It is about covet- ing your neighbor’s husband. Better look it up. It will be good reading for you. xR THERE are any number of good reasons why a girl should not go out with married men. The cne that is that when she does so she is doing a deadly wrong to a sister woman. She is taking a husband away from his wife; she is robbing children of their father and wrecking a home, | and if there is any crime blacker than that, I don't know what it is. Of course, the girl's alibi is that the man who philanders with her isn't true to his wife, anyway, and if he wasn't making love to her and spend- |ing his money on her he would be kissing some other girl and buying her pretties. But what the man does | is no excuse for the girl's part in ihe sordid transaction. She doesn't have to be an accessory to his crime. Many girls go around with married men because they think it shows how fascinating they are to be able to take a man away from his wife, but that is where they make their big | mistake. It is no trick at all for a| pretty, slim, gay young girl to wheedle | a middle-aged man from a wife who | is fat and grizzled, and has got tired and sobered down bearing children | and helping him make his fortune.' Famous Men and How They Cook Senator Copeland of New York is a Hearty Advocate of “Pink Rolls.” BY HARRIET FRENC MET Senator Copeland in the Sen- ate reception room. He was look- ing very debonair with a red carna- tion in his buttonhole. I knew, of course, that the Senator, who is a retired physician is no novice where food and health are concerfied. He is known throughout the country for his excellent work as health commis- sioner of New York City. I was eager to hear what his favorite recipe would be. Hege it is—"“pink rolls!” Senator and said: | that she ruins her own life by | coming a “back-street wife,” or else | she becomes sour and cynical with | thusiasm on a man | marries. The real test of a girl's attractiveness is in being able to charm a young man into assuming her board bill and shop- ping ticket for life. * * & | FL‘RTHER.\!ORE, for a girl to go about with married men is poor business for her and is the surest cut she can take to the Spinster’s Retreat Maybe she gets more presents from the married man than the boy friend could give her, and is taken to more | expensive places to dine and dance for | a little while. but the married man | doesn't carry a wedding ring loose in | his pocket. He may tell the girl how unhappy he is at home. but he soes back to it after the frolic is over. He may claim that his wife doesn't un- derstand him, but he hasn't the faint- est notion of divorcing her. It is amazing how husBands cling to the wives to whom they are unfaithful. | So what? Occasionally a girl suc- ceeds in making a man divorce his wife and marry her. but not often, and she seldom builds a house of hap- piness on the ruins of the home she has wrecked. Sometimes the girl falls | 50 much in love with the married man who cannot and will not marry her Bec the knowledge that she has wasted all of her youth and beauty and en- to whom she was one of many playthings, and who ‘ threw her away when he got tired of her. And the siliiest of girls must know that if she goes with married men sin- gle men will pass her up. She will be | | cut of their class. for cne thing. and. for | another, the world always believes the | worst of an affair between a girl and | a married man, and not many young men want a married man’s leavings. Every girl who goes out with married | men does something that she prays no other girl will do to her when she | = . - Cooking Hint. Baked apples seem to .appreciate having pineapple juice rather than the customary water added to them in the baking. The results are most pleasing. “Follow your favorite recipe for raised rolls, but substitute tomato juice for the water. The result is a healthful food, combining vitamins, minerals and carbohydrates. These rolls, when broken, are a delicate, blush pink. “The purpose of eating is not only to satisfy the stomach, but also to please the eye and to start conversa- tion. A new and unexpected food will break the ice quickly at any meal— therefore, bring on the rolls early!” (Gpprright, 1936.) Covrtesy Library of Congress —S8tar Staff Photo. The Art of Being Good Lis tener Casual Conversation Is Best at Parties. BY EMILY POST. EAR MRS. POST: rule to follow for conv “company,” meaning when at a party in the presence of a group of people who are practically strangers? I never know what topics are safe to start and in consequence usually re- main very silent. Answer—Conversation on every oc- casion is necessarily an exchange of casual thought. Ideal general con- versation at a party should be amus- ing and have gay lightness sug- gestive af baloons tossed back and forth. It is always tactful to avoid controversial subjects unless you know that you are not going to offend the opinions of those present. it is well to remember that strangers are not interested in having you air your private affairs. If you happen to be one of those who dread meeting | strangers because you are afraid you can't think of anything to say, you | should console yqurself with the fact that the faults of conversation are committed, not by those who talk little, but by those who talk too much. “Listen” is really the best advice on conversation possible to give, since the person whom most people love to sit next to is a sympathetic listener who makes others want to talk. T Dear Mrs. Post: 1Is it always ac- cording to proper behavior to speak to strangers in the house of your hostess? Answer—At a large general party, such as a formal tea or wedding re- ception, or a dance, it is not cus- tomary to speak with strangers. But whether you talk really depends more upon mutual willingness than upon any other rule. There are certain times, of course, when you do not wait for an introduction. For ex- ample, you always talk with the other players at a bridge table and you must talk to those next to you at a lunch or dinner table. * ok x ox Dear Mrs. Post: We are all grown- up and would like to motor to the ‘West Coast. “We" means three young men and three young women who have always been just friends and have grown up together. You answered some one about a similar situation, which concerned a cruise, so would you say that it will be all right in our case, too? Answer—The six of you motoring alone presents a little different situd- tion from that of the six young people aboard ship with other people. How- ever, I do think that it would take a very narrow-minded person to see wrong in your going together, pro- vided that the behavior of all six of you is above reproach. (Copyright. 1936.) My Neighbor Says: Calla lilies like rich sandy soil and pots that are not too roomy. Do not have the kettle more than three parts full when making jam or jelly, otherwise there will not be room enough for the mix- ture to boil as it should. An old rug or a piece of carpet doubled twice and tacked to & small plece of board gives excel- lent proetction from dampness when kneeling in the garden. To remove red ink stains from table linen spread freshly made mustard over the stain and leave it for half an hour. Then sponge the mustard off and all trace of the ink will have disappeared. Do you ever have a soggy pie crust? Try this: After the pan is lined with pastry melt a gener- ous tablespoon of butter and pour over the pastry. Then fill and cover. The bottom crust will stay crisp for several days. (Copyright, 1936 » Also, | OF CITY DWELLER HAS ITS DRAWBACKS Editor's Note—This is the last in a series of two articles dealing with ancient books on culinary art. The” first one appeared on this page last Saturday. l modern reader is struck by the apparent lavishness and extreme abundance which prevailed in those days, at least on the tables of the great. A modern housewife would not dare to tackle many of these recipes; her whole apartment, turned | into a kitchen, would not be large enough to cook an eighteenth century dinner. The dishes were numberless and the proportions used were gigan- tic. Forty-three dishes are symmet- | rically arranged for a single course in the layout for a dinner given by Vincent La Chapelle, cook to Lord Chesterfield. A sample menu, for a dinner on a July aay, given by Mrs Smith in her cookery book, issued in 1727, is as follows: “First course: Cock salmon with buttered lobsters, dish of Scotch collops, chine of veal, | venisor: pasty. c¢rand salad. roasted geese and ducklings. patty royal, | roasted pig larded, stewed carps. dish | of chickens boiled with bacon. etc. | Second course: Dish of partridges and | quails, dish of lcbsters and prawns, | BY EUGENE GUILD. N LOOKING over the reclpes in really “old-time” cook books, the dish of ducks and tame pigeons, dish of jellies, dish of fruits, dish of mar- inated fish, dish of tarts of sort After a meal like this it is a wonder that the guests could get away from the table. | Yet even the wealthy did not alw serve so lavishly. much less those in more modest circumstances. When Boswell dined with Dr. Johnson one Easter Sunday he had “a very good soup, a boiled leg of lamb and spin- ach, a veal pie and a rice pudding.” The explanation for the enormous menus given in some of these old cook | books is that they were meant for the households of great personages, where throngs of guests and hangers- on continually came and went, x x F THE many books in foreign lan- guages which Mr quired, the oldcst are”of est to the bock collector ordinary reader, for they are Among them is the edition of the work of Abicius, a Roman epicure who I in the third century AD. His trea on cookery was handed down manuscript form during the Middle Ages, and an ed 1486. only books that issued from a printing press. Mrs. Pennell's copy is bound | in vellum, and the pages contain mar- | ginal notes, and even verses, written | 9y unknown hands somewhere through ‘the centuries that the old book has been in existence. ‘ Mrs. Pennell's Italian cook books of the Renaissance period are espe- | cially interesting, for the Italians were the originators of modern cockery. They introduced all sorts of refine- ments into cooking and dining. Among other things, they invented forks and spoons, and thus revolutionized the whole business of eating, which pre- viously had been conducted with a pair of hands and a carving knife. The nguished Italian cooks of the pericd were in the service of great nobles or churchmen, and their pages abound with lavish menus which they arranged for the dinners of car- | dinals and dukes. An example is the | work of Cervio, head carver to Car- | dinal Alessandro Farnese. In his book. | published in 1593, he gives descrip- fons of ornamental dishes to be | served at banquets, which make the achievements of modern confection- ers scem simplé and modest. Pies from which issued little blackamoors bearing gifts, or rabbits with coral beads on their feet and silver bells around their * the opening at the back or the front. cotton, which works very quickly terial and how much you will need. The Evening Star. Forks and Spoons Said To Have Been Invented In Renaissancg Period Foreign Cook Books in Collection of Mrs. Elizabeth Robbins Pennell Prove Fascinating. necks; castles of pastry with sweete smelling fires issuing from the rame parts; a beautiful garden all in paste and sugar, with fountains playing, statues on terraces, trees bearing sugar-plums, a fish pond and for the ladies, little nets to go fishing if they wished—these are some of Cervio's flights of fancy for great occasions, such as the wedding of the Duke of Mantua, or a reception for the Em- peror Charles V. * x x % N THE eighteenth century the palm for cooking passed from Italy to France, and the great French chefs developed their profession until it be- came an art. Not all of them took it as seriously as Vatel, chef to the Prince of Conde, who killed himself because some fish which he had ordered for a state banquet failed to show up in time to be cooked. But all of them did something to put French cooking on the high level which it has occupied ever s They developed the mod- ern of courses, starting with soup or appetizer and ending with dessert; they cut down on the lavis ness and overabundance at great din- ners, and introduced Fre and good taste into ice. Royalty and n v dabbled in creating new dishes instance, the Duke de Richelieu is credited with be- ing the inventor of mayonnaise dress- ing A few French tioned. or the rted ce. order examples of Mrs. Penn cook books 4 be n One is, “The G Art of the Cuisine,” p chef, Marin, in the third edi- ed in the year 17 aving for frontispiece god of pleasure, with The author of this scaled down many of his cipes and menus and made them cal for middle-class people with i1seholds. It immediately be- standard French work on cookery, and its plan of making the new ideas g available for people of 1 means was widely copied. as the very popular “Cuis- inere Bourgeoise,” first ed in 1743, which ran into 40 ed: * NOTHER book worth noting is a little volume which gives the menu of one of the famous dinners which Mme. du Barry offered to King Louis XV. The principal dishes were Pheasant soup, breaded chicken livers, ragout of roast game, crayfish cooked in Sauterne wine, bisque of fis au. creamed calves' brat: tle dinner pleased the King so much that he awarded the cook the “cordon bleu"—the distinction reserved ever since for the first rank of French chefs. It is easy to imagine how Mrs. Pen- nell must have enjoyed getting to- gether this unrivaled collection, and to picture the zeal with which she tracked down rare editions, and her pleasure afterward in turning over their faded yellow rages. For here are books that appeal not only to the collector. but to any one who likes good food or has a sense of humor. The collection has not been catalogued or placed on exhibition, and Dr. Hol- land. chief of the Fine Arts Division at the Library of Congress, emphasizes the fact that the books are not yet available to the public. When they are, the book I s and epicures of Washington will have a treat in store for them In Avocados and cantaloupes are de- licious in fruit cocktails as an appe- tizing prelude to Cut each into balls with vegetal ball cutter or use the ',-teaspoon size of spoon in your measuring spocn set. Marinate in a pineapple and lemon juice dress- ing sweetened with honey. T TAKES some one like Little Lord Fauntleroy to show us how becoming & wide lace collar can be. Here’s one you can crochet yourself and wear with You'll find it very flattering. It can be made to fit the neck of any dress and is done in No. 20 mercerized crochet The pattern envelope contains complete, easy-to-understand illustrated directions, with diagrams to aid you; also what crochet hook and what ma- | To obtain this pattern, cend for No. 311 and inclose 15 cents in stamps or goin to cover service and postage. Address orders to the Woman's Editor of