Evening Star Newspaper, June 24, 1936, Page 30

WOMEN’ Bureau of Home Economics Determines Causes of Meat Shrinka S FEATURES. & Schedule Must Not | Be Grind Variety in Routine, Best Cure for Dawdler. BY ANGELO PATRIL CHI‘LDREN do think ahead and plan at times. These times represent occasions when their personal feelings, their comfort and happiness are di- rectly concerned. They become adepis | fn protecting themselves against un- pleasant experiences and their be- | havior reflects this very clearly. | Dickie ate his breakfast promptly enough and went out to play. He re- fused to eat his luncheon under an| hour and a half. Nothing would in- duce him to eat in a business-like | fashion and be done with it. He bick- | ered about the menu. He did not| want this and he hated that. He held | his food in his mouth until nature| ! o0k it away into his stomach in spite | : of his efforts. He sipped his milk, | barely wetting his mouth. 1is riother was almost beside herself with his| antics. “Where was he to go after lunch?” | “To bed. His rest hour comes after lunch.” “Does he like to go to bed then “He hates it. I have to fight to| make him lie down, and this after| | struggling with him to eat his lunch 15 just about the end of my endur- | ance.” Dickie had thought to him- | gelf. “From here I go to bed. Il put it off as long as I can and maybe | 1 won't have to go.” { I can't get Clara home trom school on time. She visits, she idles along | the strect. she does anything hut come home promptly, and she knows that if | she gets home late her whole after- | noon program is spoiled.” “What does she do after she comes | home?” “Change, eat a light lunch, p:actice, walk the dog. get ready for dinner.” | “Does she like to practice?” “Oh, my, no. She'd rather do zny- thing else, but we are musicians and we know how much she will enjoy her c once she masters it. She plays ut she hates to practice.” Whenever you find a child stahing, for the cause. Know that very v he is trying to avoid an un- pleasant experience that is coming on the heels of this one he is prolonging Then adjust things so that he loses | &ome of the dread. Sandwich insome | pleasant experience between this one | and the one he dreads. Try taking the little boy out in the car after lunch, for a short time. Or teiling him a story while he re: without sleeping. Some children get &s much | out of that sort of sleep as they do| when forced to go to bed. Try an- other way of practice. Change the hour. Instead of making the chiid sit down by herself arranze to play with her. Take the curse off the grind. Associate it with something pleasant and it will be easier. Make getting from here to there pleasanter and you may have the cure for the dawdler. (Copyright, 1936.) Wool for Summer. A form fitting gray wool dress with & short gray cape, both trimmed with bright green wool, was spotted re- cently on a New York pier as one of the smartest Summer traveling en- sembles seen. A close fitting beret of green suede and a cluster corsage of purple orchids gave accent and color with Parisian dash. Shopping In THE EVENING STAR, WASHINGTON, D. C., WEDNESDAY, JUNE 24, 1936. Washington It Takes Many Casual Frocks to See You Comfortably i Thru the Summer. The smart white and black frock combines a pique tunic with a crepe skirt. White pique with ric-rac edging trims the jacket frock of dotted swiss. BY MARGARET WARNER. N TOWN and out it takes a good [ —S8ketched in Washington Shops. are all exceptionally good. Two hand- blocked linens for the woman were in supply of casual frocks to carry white, one with an interesting print of | you thrnuxh the warm months. To | tWo shades of green, and the other | have a frock fresh and ready for | white with dark blue. | ing. | derstandable to the layman, The gen- Both used | each day and each occasion as it |plain colored linen for scarf and belt comes along requires constant thought | and were well tailored. and attention and a generous supply | Dotted swiss is shown in an adorable of those simply styled cottons that are | little jacket suit nipped in at the so popular at the moment, with a few | waist with collar and revers of white silks sprinkled in. You will need them 'pique edged with the points of ric-rac. for town and they will serve equally | The Chinese collar has a little stiff well on your vacation. If you have a sufficient number of cottons to take away with you it will save looking | around for a laundress, as a good one is often difficult to find at Summer resorts. It is a very opportune time to pick [np attractive little dresses at some of the better shops that seil out their stock early in order to close for part of the Summer. These shops may have just what you want and you will | find the prices greatly reduced and the dresses a little different from the usual run and well worth the effort | of shopping around for them. | x % % \VE FOUND some hand-blocked, crease-resisting linens, dotted swisses, and eyelets in one shop that Distinguished Visitor {bow at the front. It is made of a very fine quality of dark blue swiss | with the dots close together. Perfect Summer coolness is ex- Jressed in a swiss organdy covered with | coin dots in several shades of sea green |and blue. The weave of the material | has narrow wavy vertical stripes and a slight crinkle which retains its orig- | inal texture and stiffness after laun- dering. It is the simplest sort of a | shirt waist frock, but very chic with | short sleeves and large bubble buttons of clear glass. A black eyelet dress over a black taffeta slip with pleated ruffle is just a little different with its short white bolera jacket also of eyelet embroid- ery. Field flowers at the belt give a touch of color. White checked pique | jacket suits with dark dotted swiss blouses are good, and a cross-barred, | crease-resistant imported voile with | scattered pattern of wine-colored | “ragged robins” is fresh and inviting. Conducts Experiments In Cooking Four Roasts By Different Methods OOKING meat is one of the Too many tender and succulent ment of Agricul- 3 their roasting this condition, Betsy Caswell cooking process, the bureau has been Prolonged High Temp Both Food hardest culinary arts for the novice cook to master—in- deed, it has proved the Wat- roasts have become burnt offerings, says the Bureau of Home Economics of the United 7 3 ture, and by the same token far too many have pan horridly pink and tepid - look- In an ef- and also to ex- plain the matter of shrinkage of * conducting exhaustive tests. ‘The results of these try-outs have been assembled, compared, discussed, BY BETSY CASWELL. erloo of many an experienced one! States Depart- & emerged from fort to remedy meats during the and set forth in language easily un- eral sweeping consensus of opinion is that meat. being a highly protein food, | shrinks and hardens when exposed to | too great an amount of heat over too | long a period of time. To enable the average housewife to produce roast meats “done to & turn,” the bureau goes into great de- tail, beginning with the experiments themselves: * k% ¥ “’T'HE roasts selected for the tests | were prime ribs of beef, all| weighing the same at the start. 12 pounds. All were placed fat-side up |in uncovered pans, with no water added, and were cooked in & venti- lated, uninsulated gas oven. Before the roasts were put in the oven a meat thermometer was inserted in each un- til the thermometer bulb was in the center of the meat. Cooking was | continued until the roast was rare at the center, at which time the meat thermometer registered 140 degrees Fahrenheit. Then the cooked roast was weighed to determine the amount | of shrinkage. The drippings in the | pan, which also were weighed, repre- sented a part of the loss in weight of | the roast. The rest of the loss was accounted for by evaporation. “In the first method, the roast was cooked in & hot oven (450 degrees | Fahrenheit) from start to finish; in| the second, in a slow oven (250 de- grees Fahrenheit), but finished slowly |at 300 degrees Fahrenheit—in other | words, this roast was browned on the | outside to begin with. By the fourth method, the roast was cooked at mod- | erate temperature (350 degrees Fahren- heit) from start to finish. | “As to shrinkage, here are the re- | | sults: Although the roasts all weighed | the same (12'4 pounds) before cook- | ing, the one cooked in & hot cven shrank to 8'4 pounds, the one in the | slow oven shrank only to 10% pounds | | and the other two shrank only a :ittle more—they weighed 10 and 10!4 pounds cooked. * ok ok % "HIGH shrinkage is only one of the effects of high temperature and prolonged cooking of meat. The flavor and the texture—in other words, the palatability—depends upon controlling oven temperature and cooking time. There is also the item | of fuel consumed to cook the meat. | | perature. erature Is Wasteful of and Fuel. drippings, which weighed only pound, were almost pure fat, very pale and would not give much flavor to gravy. This roast was in the oven 5 hours and the amount of gas con- sumed was 63 cubic feet. “Roest No. 3, browned at high temperature but finished slowly, was plump and had a crisp brown crust. Most of it was rare, and the drip- pings, in color and flavor, were just right for good gravy. The cooking time was 4 hours, gas consumption 74 cubic feet. This roast was con- sidered & happy medium between the other two. “Roast No. 4 was cooked at moder- ate temperature the entire time (350 degrees Fahrenheit), with results and gas consumption much the same as in the third case, although the outside 1at of this roast was not as crisp as in roast 3, which was browned at the start. But here, too, was a happy medium product. And the gas con- sumed was 77 cubic feet, * % x % "OBVIOUSLY the choice of meth- ods here, based on amount of shrinkage as well as palatability of | the meat, lies between roast No. 3, which was first browned, then cooked | at moderate temperature, and roast No. 4, which was cooked at constant moderate temperature without initial | browning. But that choice may de- pend upon the kind of stove in which the meat is to be roasted. With a modern gas oven, with thermometer and mechanical heat control, the method used for roast No. 3 is easy because the high temperature needed for browning can be lowered quickly to the moderate temperature required for finishing the roast. With other fuel, the quick lowering of tempera- ture is harder, though it can be done by opening the oven door for a few minutes to reduce the heat. Unless the heat can be quickly reduced after browning the meat, a constant mod- erate temperature is best. “So far, however, we have consid- ered only the roast that is cooked rare. Some of the family doubtless prefer | their roast beef medium, some would | have it well done. To provide more medium or well done servings, the| roast must stay in the oven a longer | time than if rare meat only is desired. | So there we have the shrinkage prob- lem again, and the only thing to do is to minimize it by controlling the tem- Flavor and texture suffer, too, with overcooking. The Bureau of Home Economics sums up its recom- mendations thus: * x % x "PLACE the roast fat side up in the | pan—so it will baste itself. Leave the pan uncovered and do not add water—or else the result is a pot- roast. | “If the roast is to be browned at| the start, count on 20 to 30 minutes in a hot oven (500 degrees Fahren- | heit) for this purpose, then reduce the oven temperature at once to moderate | heat (300 degrees Fahrenheit), and | continue cooking until the desired stage of “doneness” is reached. The cooking time, including the time for initial browning, is about 16 minutes per pound to cook the meat rare, 22 minutes per pound to cook it to me- dium and about 30 minutes to the pound to cook it well done. The meat | thermometer registers, at the center of the meat, a temperature of 140 de- grees for rare, 160 degrees for medium and 180 degrees for a well-done roast. “If the roast is not browned first the oven should be moderate all the | time, though a little hotter than re- WOMEN’S FEA For Formal Day Wear Smart Model Is Both Dashing and Engagingly Youthful. BY BARBARA BELL. AVE you been looking for a frock really simple to make and flattering to wear? Then here is your pattern. You'll want it, too, because it promises easy freedom and carefree action whether you are hiking, playing golf. tennis, or merely watching from the side lines. You can run it up in no time, | for the step-by-step sewing instruc- | tions will guide your every stitch and | | direet you to short cuts in easy sew- ing. The frock has a simple yoke with set-in sleeves and a turn-down boy- ish collar that is both dashing and youthful. The skirt is notched for two additional pockets and you have a choice of either long or short sleeves. ‘This sports, or general utility frock is ideal in linen, gay prints, seersucker or gingham. Barbara Bell Pattern No. 1908-B is available for sizes 10, 12. 14, 16, 18 and 20. Size 12 requires 23; yards of 54-inch material. BARBARA BELL, ‘Washington Star. Inclose 25 cents in coins for Pattern No. 1908-B. Size_ (Wrap coins securely in paper.) | | to be found in the Barbara Bell Pat- | tern Book. -— Gilets for Summer Suits. If you want a dainty, cool-looking | front for your jacket suit or dress make | | a gilet or blouse of lace or net or buy | one ready made. You will find that TURES. g — Quest for Effective Epilators Brings Electrolysis to New Beauty Light. BY ELSIE PIERCE. WOM'IN become more conscious of superfluous hair in the high light of Summer than at any other season. For one thing a dark down on the face, arms or legs when ex- posed to the sun becomes more no- ticeable. For another, some authori- ties eontend that exposure to the sun actually stimulates hair growth. As we have already mentioned, women are more self-conscious of superfluous hair at this season. The fact is they are often unnecessarily perturbed. For a light, soft, silky down is quite natural. Look at a baby’s face and you'll see it. It is | Nature's protection. Many women use temporary superfluous hair re- ‘mn\'en and actually “skin” themselves | removing the normal down that cov- ers (or should cover) the face. Of | course, if the down is dark or abun- |dant and very noticeable, if one is !sub,\ecled to the cruel remarks, then | something ought to be done about ft, rather than suffer the humiliation of knowing that the growth really and truly is “superfluous.” Day after day 1 receive letters asking for a cure-all—isn't there some cream, some lotion, some magic for- mula somewhere that will perma- | nently remove superfluous hair from the face? Often these inquiries add | “other than electrolysis.” | There are many fine temporary hair removers on the market in the form of cream or paste, liquid, wax epila- tors. These I highly recommend for | removal of superfluous hair on arms, | underarms and legs. The wax, or a | comparatively new creamy prepara- tion that is spread on in the direction that the hair grows and pulled off in the opposite direction, working much like the wax are also popular for hair on upper lip. But for the rest of the face, or for that matter to rid the upper lip per- manently of hair growth directly above it, electrolysis is still the safest and surest means. | I am often asked if electrolysis is recommended for removal of a small | number of stiff, conspicuous hairs. | Very definitely. Other questions—is |it painful?> Only as painful as a | needle pricking the skin lightly. Will the hair grow back? No. It should permanently be killed. If a small percentage of hairs reappear that is | not alarming. How many treatments should be needed? That depends en- tirely upon the individual condition. | Fow much should it cost? That, too, ¢depends upon the individual condition |and, of course, upon how expensive | the electrolysis specialist is. Note I | say “electrolysis specialist.” Cook’s Corner BY MRS. ALEXANDER GEORGE. SUMMER LUNCHEON MENU. INFORMAL SERVING SIX. Stuffed Bread Cases Cucumber Salads Hot Rolls Strawberry Preserves Cherry Tarts Coflee STUFFED BREAD CASES 6 two-inch bread cubes. 6 tablespoons butter, 4 tablespoons flour. 2 cups milk. 1z cup cooked peas. 1, cup cooked chicken, diced. 13 cup boiled rice. 1 tablespoon chopped green peppers. 1 tablespoon chopped celery. of 3. | | | The petal collar patch pockets on the Roast No. 1, cooked in a hot oven | quired to finish a roast that has been |~ Every Barbara Bell pattern includes | they “dress up” your dress, cool it off | 1 egg or 2 yolks. the entire was not Mrs. Harper Famous Recipe RS. HARPER GATTON, wife of the Kiwanis international presi- dent, who hails from Madisonville, Ky., leads an interesting and varied life. She not only assists in the music de- partment of the public schools, of which her husband is superintendent, but she is by way of being quite a famous cook. Her two young daugh- ters, Winona and Margaret, who ac- companied the president and his wife to Washington for the twentieth an- nual Kiwanis convention, testify to this. They tell us her Southern spoon bread is famous, as she prepares it herself, and as her dusky cook, Ada, who presides over the Gatton kitchen, stirs it together for breakfast or for a tuncheon dish. Mrs. Gatton gives us this excellent fecipe which we pass on to our readers A Gatton Gives Us Her for Spoonbread. —Star Staff Photo. for a real old Southern spoon bread. 2 cups of corn meal. 112 cups of sweet milk. 2 cups of boiling water. 1 teaspoon salt. 3’ tablespoons butter. 3 eggs. Sift the meal three times, pour boil- | ing water over it and mix until smooth. Next. add the melted butter and salt. To this add milk until the mixture is thin. (Sometimes the cup and one- | half of milk is not all needed). Sepa- rate the eggs, add beaten yolks and fold in beaten whites. Pour into but- tered baking dish and bake at 350 de- grees Fahrenheit for 30 minutes. Serve [ on the table in the baking dish. Many have been the demands upon Mrs. Gatton for this dish since coming to Washington, but convention activi- ties won't permit her to take time off to prepare it in her apartment at head-quarters. skirt and bands on the short sleeves, are all finished with narrow val edg- ing dyed dark red to match the print. For a little contrast, the belt of the material has stripes of bright blue top and bottom. .- e s 0 ANOTHER shop is right on the verge of closing, but still has some very nice frocks left and several evening wraps, including a figured paper taffeta on a black background at & very low price. They also have some checked sheer shirtwaist dresses that are washablé and crease-resisting, a good-looking pink crepe coat dress that buttons down the back and a saucy little red dotted swiss frock with white organdy collars and cuffs on the jacket. From a shop that is continuing its business thru the Summer, we hear that black and white is going to be very smart for the mid-season. They are showing a two-piece frock of waffle pique with short sleeves and long tunic, worn over a black crepe skirt. There are a number of ad- vantages to be found in such a frock. One is the skirt which is attached to a separate under-waist and may be be used with other over-blouses. The pique, of course, is easily laundered and the combination is a very good one. This shop has a figured dimity that is very interesting at $7.95. The floral pattern in French blue and dubonnet is accented with a little saw-tooth edge in dark red that outlines the round neck and slashed front opening as well as the pockets. The current fashion story, as told | from the windows of the larger stores, includes several interesting Summer episodes, The juniors present a smart skit, featuring fic-rac linen frocks. In fact, this humble trimming from the notion counter is working its way up in the world and is appearing morning, noon and night peeping out from pockets, collars and edging frills and furbelows. The juniors showed it as & trimming on pastel linens. The silk shirtwaist frock adds & tunic for variation, and the shirt- waist evening formals take to cotton in a large way. Another fashion picture is done in a high key with many flowered chiffons that even in their static poses suggest the grace and rhythm of the dance. Evening wraps of white quilted silk, placed in the background, carry further the suggestion that these gowns are for the more important Summer occasions. One of the mannequins has near her a soft orchid chiffon evening bag, all finely pleated and shirred and a wispy orchid kerchief. Further down the street of shops we find sophisticated ladies posing in black sheers, suggested as chic for even the hottest of city days and evenings. For information concerning items mentioned in this column, call Na- tional 5000, extension 396, between 10 and 13 am time, only | shrunken but scorched. It was rare | only at the center, most of it was| well done. The drippings, which weighed 2 pounds, were scorched and unfit for gravy. This roast was in the oven 3 hours and the gas con- sumed to cook it amounted to 95 cubic feet. “Roast No. 2, cooked at low tem- perature the entire time, was very plump when done, but the outside was not crisp. The lean parts were pink and rare to the very edge; the Dorothy OUISIANA is grappling with the alimony question and is con- sidering & bill which will make | L the length of time a marriage endures the yardstick by which to measure & divorcee’s compensation, and which will compel a man to sup- port his ex-wife for only the number of years that they have lived together. If, for instance, the Smith’s mar- riage is a short one and scrappy one and after a year of fighting they de- cide to part, then Mr. Smith has only to pay Mrs. Smith’s board. bill and shopping ticket for a year. But if, after the Smiths have celebrated their silver wedding, Mr. Smith develops a | brainstorm that makes him want to swap off a faithful old wife for a new one with fresh paint and streamlined | effects, then Mrs. Smith has the first call on Mr. Smith's pocketbook for the next 25 years. This, it seems to me, is the fairest and most sensible solution that has ever been offered for the alimony problem, because it deals adequately at one end with the alimony racket that is practiced by women, and at the other end with the man who welches on his obligations. * Xk X X No ONE will deny that of late years there has been an ever-increas- ing number of hard-boiled women who, even at the altar, have one eye on the divorce court. They do not love the men they marry. They have no intention whatever of being good wives, or trying to make their mar- riages successes. Their sole purpose in marriage is to hold their husbands up for alimony and to be able to sit down on the do-nothing stool for the balance of their days. So a year or two, or perhaps only a month or two, of marriage finds these conscienceless female brigands on their way to Reno with a charge of cruelty against their husbands which % 0 b Length of Time Marriage has Endured New Yardstick for Alimony. browned. That is to say, a tempera- ture of about 350 degrees from start | to finish by this method. | “Not only roasts, but steaks and | chops and all other cuts of meat of any kind, shrink some in cooking. The fat melts and with it come the juices squeezed out by the shrinkage of the meat proteins. Slow cooking mini- mizes this. Even the browning part of the process is no exception to the rule of slow cooking for meat, because it is only a quick browning of the surface to give flavor.” Dix Says transparently false that it wouldn't deceive even a moron baby. There- after the poor husband has to sweat and toil to pay for being sap enough for being taken in by a designing ‘woman, * Xk X X UT while it is unjust and ironically ‘humorous that & man :hould have to pay his wife for having made life miserable for him, it would be even more unfair for him to be able to walk out on her, as the slang of the day puts it, without making some provision for her. For when a woman says that she has given the pest years of her life to her husband she states a simple fact. She has given to him her youth, the years in which she could have studied some trade or profession or established herself in a business in which she could have been self-sup- porting. Many a woman could ‘have made herself rich and famous if she had put as much energy, labor, penny- pinching, enthusiasm end talent into building up her individual fortune as she has in helping her husband build his, and she has a right to share in what she has made. It is these different phases of the subject that the proposed alimony law in Louisiana s:ems io cover with justice and wisdom. For it gives to both the short-term and the long-time wife according to her deserts. More- over, it is in accordance with the mod- ern position of women in the economic field. The old divorce laws were framed in the clinging-vine period of the sex when a wife deprived of & husband had no means of supporting herself, but the modern girl is strong and husky, trained to some self-sup- porting occupation and has every door of opportunity open to her, and is able to stand on her own ieet as.any man is, DOROTHY DIX. (Copyright, 1936.) an illustrated instruction guide which is easy to understand. Send 15 cents for the Barbara Bell tive, practical and becoming clothes, selecting designs from the 100 Barbara Bell well-planned, easy-to-make pat- terns. Interesting and exclusive fash- ions for little children and the diffi- cult junior age; slenderizing, well-cut patterns for the mature figure; after- noon dresses for the most particular young women and matrons, and other patterns for special occasions are all and that the cost is nothing, compared | | to the satisfaction you will have from it. Binche lace in 2';-inch width, | Pattern Book. Make yourself attrac- | Sewed together in rows, with a miter- | cornered collar, makes a beautiful gilet, especially when sewed to a net founda- tion, At the fashionable opening of the polo at Bagatelle, in Paris, this month the most noticeable dress feature of prominent society women was the dark silk suit worn with a lace blouse, or a blouse of fine linen edged with binche at collar, cuffs and jabot. ” 13 teaspoon salt. Remove centers from bread cases, spread with 2 tablespoons butter and | toast in moderate oven. These little cases can be used for holding any kind of creamed foods. Melt remaining butter and add flour. When mixed add milk and cook until creamy sauce forms, then add peas, chicken and rice. Cook 2 minutes. Add rest of ingredients Cook 1 minute and serve in bread | cases. Sprinkle with paprika and garnish with cress. SAYS THIS MOTHER OF THREE *I have been married more than five years. I have three chil- dren and there are seven people in the household. Silver Dust makes laundry work so quick and easy that I never feel worn out on Mondays. I can always greet my husband with a happy smile.”