Evening Star Newspaper, July 1, 1936, Page 32

B—10 WOMEN’S FEATURES. Baking a Ham Is an Art Which Is Not Difficult For Beginners to Learn Differences Between “Sweet Pickling,” “Dry Salting” and “Smoking” Are Clearly Explained. Summer sausages which are dried | after curing will keep for a long time in a cool, dry place. “Fresh or cured, however, pork must always be cooked—and cooked thor- oughly. Corned beef, too, is cooked, though dried beef ofter is not. And in all cases, cooking of cured meat is subject to the same general rule that governs the cooking of all meat and all other protein foods. Cook slowly. Otherwise the meat shrinks. * ok x % '*BU’I‘ there are certain other re- quirements in the cooking of cured ‘ BY BETSY CASWELL. HE Bureau of Home Economics ] of the United States Depart- ment of Agriculture says that | there are ways and ways of eufing meats and also ways and ways of ‘cooking them to bring out the best in’texture and in flavor. | We use many varieties of cured | méats all the year through, but per- haps more are consumed during tite Sumter months than in Winter. This is urrdoubtedly due to the fact thet many of the cured meats do not have to be lengthily re- caoked ‘and are almost ready to appear at the picnic or on the cold - meat plat= ter in delicate, spicy slices. To aid the young housewife in un- derstanding the different requirements of each variety of cured meat, the ‘bureau has issued a statement which goes into some detail, as follows: “The two most common curing proc- esses are sweet pickling and dry salt- ing. For sweet pickling the meat is put in brine which contains sugar and is kept there for a period of about four days to the pound of meat, or 60 days for a 15-pound ham. The brine preserves and the sugar, along with changes developed in the meat itself, gives flavor. Usually, a little saltpeter is added to keep the red color. The dry salt method is to rub salt and molasses or salt and sugar sirup and a little saltpeter into the sutfaces of the meat and pack the pieces away. For this cure, only about two days to the pound of meat is necessary. Most cured meat is also smoked to add flavor and for this purpose it is put in a smoke house with a fire of green hickory or maple wood—not pine nor other resinous woods, because they give an undesir- able flavor. Betsy Caswell L "THE sugar-cured ham of the mar- kets is sweet-pickled ham. This {s the usual method in the big packing houses and on the farms in the North. Old Virginia ham or just old ham is quite a different product. It is dry cured, smoked and aged or ripened at room temperature for a year or preferably longer. The little town of Smithfield, Va., made such hams fa- mous many years ago and one of the big meat-packing firms now has a plant there turning out Smithfield hams as a specialty. Only the prod- uct actually cured in Smithfield is legally entitled to the name of Smith- field ham. But anywhere in Virginia, Maryland, Kentucky, North Carolina and the South generally hams cured the Smithfield way are to be had under the name, usually, of old ham. “Pork shoulders, bacon, corned beef and dried beef are all cured and smoked in much the same way as the sugar-cured ham. Salt pork, however, is dry salted and is not smoked. And dried beef is dried in addition to the curing and smoking. Smoked sausage is only lightely cured and lightly smoked, and should be kept in a re- frigerator until used. Some of the My Neighbor Says: Fresh berries should not be damp or washed when stored in ice box or they will mold quickly. Bits of leftover jelly are good used for stufing baked fruits, topping baked or steamed pud- ding or spreading over chops or roasts just before serving. (Copyright, 1936.) meat—ham for example. Usually ham that is to be baked should be soaked beforehand, or else parboiled, to get rid of the too-salty taste. “Boiled ham properly cooked, how- ever, never is actually boiled. It is simmered, in water fully to cover it all the time, and with the lid part- ly on the kettle. The water should never reach the boiling point. Let it simmer for 25 or 30 minutes to the pound of ham, or until the meat is tender, and cool the ham in the liquor. “To bake ham, use the same rule of slow cooking. First, however, soak the ham over night. In the morning wipe it dry, and place it, rind-side up, on a | rack in an open pan—no water, and no cover. Keep the oven low (260 de- grees Fahrenheit). Baking as well as boiling requires 25 to 30 minutes per pound for a whole ham. For half hams, proportionately more time is necessary. Shank ends usually require from 40 to 45 minutes per pound, and butts from 45 to 55 minutes per pound to bake when the oven temperature is 260 degrees Fahrenheit. “The final touches give a baked ham an unusually tempting appearance. When the ham is done, take the rind off and spread over the fat surface a mixture of brown sugar and fine, soft bread crumbs, with a little pre- pared mustard and cider or vinegar for moistening. With this paste covering the ham, stick long-stemmed cloves | an inch or so apart,all over it. Or | else score the fat with a knife, sprinkle | with brown sugar and add thin slices of pineapple or orange with occasional preserved cherries or other decorative fruit. Then brown the coated ham |in a hot oven (500 degrees F.) for about 10 minutes. * Xk X ¥ “ A MEAT thermometer is a great convenience in cooking ham or { insures cooking to the right degree of doneness without overcooking and waste of fuel. Thrust a slender knife into the thickest part of the ham |and then insert the thermometer so | the bulb is in the center of the meat. Leave the thermometer in place | throughout the cooking. When it registers 170 degrees F. the ham is done all through. tender, because, as a rule, it comes from a young animal. If it is not tender when cooked, the reason may be that it was cooked too quickly, or that it was from an old animal. Hams from pigs of the usual market age—a year or less—should always be at least moderately tender if well cooked. “Bacon should be cooked slowly for two reasons—to avoid toughening the strips of lean it contains and to avoid overheating the fat and thereby spoils ing its flavor. Corned beef should be | cooked—that is, simmered—in plenty | of water, changing the water, if neces- sary, to keep the meat from being too salty. “Frankfurters, so popular for picnic | piwoses and so familiar as hot dogs | are made of beef and pork—often, too, with cereal of some kind as a binder. Government graded sausages, how- | ever, which are nowadays featured by | many dealers, are all meat. Frank- | furters are popular hot-simmered in a little water until thoroughly heated, or grilled or toasted on a stick over a picnic fire. Bologna, which also is made of beef and pork, though diffe: ently seasoned, is usually sliced amd served cold.” any large piece of meat, because it | “Pork, fresh or cured, should be: THE EVENING 8§ TAR, WASHINGTON D. C., WEDNESDAY JULY 1, 1936. Window-Shopping Around Washington Hats for the Holiday and General News of Millinery Trends for the Coming Season. Recreation | Necessary Allow Exceptions to Rule in Child’s | Routine. | | BY ANGELO PATRL I\IOTHER was talking on the tele- phone, and Marjorie was getting | ready to go for her regular Thursday | music lesson. “Oh, that is too bad, Frank. I wish | T could let her go. Really, I don't think it is wise. This is her day for music and I never let anything inter- | tere with it.” “What is it? Tell me.” Who is it, mother?! is trying to talk to me. No, really, Frank. I hate to say, no, but she must not break into her schedule. Yes, I know, and it is awfully good | of you. Isn't there any other day you could take her?” | “Where, mother> What? What |is it Uncle Frank wants me to do? | Can't I skip just one lesson and go with him?” “Be still, Marjorie, can't vou? Well, I'm sorry you feel that way about it Frank, but I have to carry the re- sponsibility for the child. If she begins skipping lessons there will be no end to it. Sorry. Good bye." “What was it, mother? Why couldn’t I get off this once?” | “You know, Marjorie, that I never allow anything to interfere with your | lessons. They come first. I never| make an engagement for myself with- out first considering what it might mean to your program. Your Uncle Frank should know that. He does, but he doesn't think it is important enough for him to consider.” “Where did he want to take me?” “Oh, to the circus. It's the day for the special program for the chil- dren from hospitals and institutions, and there are to be some celebrities there, and all that. But it is your music day.” She may sell sea shells on the seashore, but on her front porch she cro- chets them into motifs, and when there are enough finished she sews them together and has a table cloth or bedspread for her hope chest. Done in mercerized crochet cotton No. 20, the motif measures 4 inches across and can be used to make a scarf for a table or bureau, a tea or dinner cloth, or a set for a buffet or bed room. The knitting and crochet cotton is used for making a bedspread, in which each motif measures 5, inches across. The pattern envelope contains complete, easy-to-understand, illustrated directions, with diagrams to eid you; also what crochet book and what ma- terial and how much you will need. To obtain this pattern, send for No. 318 and inclose 15 cents in stamps or coin to cover service and postage, Address orders to the Woman's Editor ©f The Evening Star. (Coprright, 1936.) » “I wish you had let me go. Call him up and say I can. I can make up the lesson. I haven't missed one in over a year. This is a special | occasion, isn’t it? I won't get the chance again. Please let me go.” “There, I just knew it. I'm the only one who looks after your welfare and I am the one that is made to appear gelfish and domineering, the ecruel parent. Uncle Frank ought to be ashamed of himself.” When routine is made & religion its benefits are threatened. Children feel the strain of the steady rhythm, today, tomorrow, forever; it wears upon them after a time. A break is needed to allow the rhythm to function at its best. When there is a good excuse for breaking into the accepted schedule, take it. Don't wait for a sound reason, but let the excuse serve. ‘You will find that the children re- turn to the program without much loss of time. They will do better work and more of it, and in less time and in better spirit. I believe in the trip to the circus, to a good concert, to a museum, I can see sound reason in a trip to the dock to welcome a friend coming in from abroad. I can see how & trip to town with father can be as profita- ble as the lesson whose place it took. Health routines, health habits do not come under this classification. They, by reason of nature, go on in time and rhythm. But ordinary routines like lessons can be improved by happy interruptions. The experiences gained offset the lesson loss, and the im- proved spirit far outweighs the danger of disrupting discipline. Keep routiné flexible enough to serve the child’s best growth. (Copyright, 1936.) — Household Hint. Never throw away melted ice cream. Stiffen it with gelatine, using one en- velope of dissolved gelatine to a pint of cream. Chocolate, strawberry, cof- fee and pistachio are especially deli- clous. Chopped raisins, dates, nuts, or frult make an excellent combination. 3 Occasional | Comfort and §1irq Lines Frock for Matron Combines Both Features in Charming Manner. “Quiet, Marjorie. Your Uncle Frank |- BY BARBARA BELL. HE design shown today is prac- tical as well as smart for large matrons who have difficulty finding frocks that are becom- ing, slenderizing and appropriate for innumerable ocoasions. The hips are given & trim fit and the waistline seemingly minimized by slanted lines in the skirt, which de- velop into height-giving panels in front and back, making provisions at the bottom for a rippling hemline. You'll be surprised at the slender ap- pearance achieved through the crafty construction of this frock without the process of dieting or strenuous exercising on your part. A graceful cape decks the shoulders in circular folds, buttoned at the back and trimmed with a contrasting flower at the throat. Superb results are ob- tained through the use of sheers, chiffon, printed cottons, crepe or volle. Don't hesitate! Send for your pattern today. Barbara Bell Pattern No. 1911-B is available in sizes 36, 38, 40, 42, 44, 46, 48, 50 and 52. Size 38 requires 4% yards of 39-inch material. Every Barbara Bell pattern includes an illustrated instruction guide which is easy to understand. Send 15 cents for the Barbara Bell Pattern Book. Make yourself attrac- tive practical and becoming clothes, selecting designs from the 100 Bar- bara Bell well-planned, easy-to-make patterns. Interesting and exclusive fashions for little children and the difficult junior age; slenderizing, well- F fae 191128, cut patterns for the mature figure; afternoon dresses for the most par- ticular young women and matrons, and other patterns for special occa- sions are all to be found in the Bar- bara Bell Pattern Book. BARBARA BELL, ‘WASHINGTON STAR. Inclose 25 cents in coins for Pattern No. 1911-B. Size Name .. AN oo o cnas (Wrap coins securely in paper.) (Copyright, 1936 Two heads with but a single hat demonstrates the versatility of the tailored felt that can be worn in various ways and is so happily suited to week end jaunts as well as wear about town. ~ —From a Washington 8hop. BY MARGARET WARNER, OING places over the i “Fourth?” How does your hat look? White hats have | a way of getting rather sad | looking after you have clamped them | on every day for a while, and all of a sudden you realize that they just won't do for the week end holiday at all. A white sports felt is almost a nec- | essity in these days of tailored frocks and Summer suits, at least that is the opinion of the two young parsons photographed above. Furthermore they have both chosen the same identi- cal hat model, but at first glance you would never suspect it. the versatility of this smartly blocked vagabond hat with its saucy little feather stuck into the band. One | thinks that hers looks best with the brim snapped down over her eyes, rolled up breton fashion. The same hat may be tried on by at least half a dozen women and be a different hat for each of them. For the very athletic-looking type it may be turned down all around and worn for golf. The very young girl wears it well back off the forehead. It's just that kind of a hat, and furthermore, it 1s the kind that will delight the male critics. They always like a hat that isn't fussy, and in fact we hear that simplicity is the very basis of fashion for Fall as cabled from Paris. So you won't be wrong with one of these little | felt hats in white for the holiday, or | In dark blue or brown for your vaca- | tion trip, * ok k% N THE same classic vein is the Panama hat which we have found in finest Eucadorian fiber in large brims for dressy wear and smaller brims for street and sport. All the variations of the open crown hat will be popular for the holiday week end. And in a very short time they have multiplied until there is no end to the cut-outs and the brim shapes. Waffle pique berets are good for motoring, as they keep the hair from blowing about more than most hats. A dressy bare-back hat of white pique has a compiete crown, but cuts off its wide brim at the back to flatter the head that wears a wreath of curls. New travel hats of stitched taffeta are making their appearance in navy, brown and black. These are always serviceable and well liked at this time yet dark. They range in price from $6.50 to $10. * ok k% NEW things to watch for in the hats for Fall are much higher crowns and a new forward movement. Instead of the crowns being shallow at the front and much deeper at the back, the order will be reversed, with the highest point at the front and a slop- ing down toward the back. Tyrolean effects will be very good, with ropes of twisted yarn about the crowns, or leather thongs. The use of lacquered feathers in little stiff trims or made into artifiical birds is sfheduled as Fall fashion. In fact, feathers slated for a big season. Some of the crowns will be unusually ‘ high, but will be capable of being manipulated to it the individual head in a becoming manner. Petersham, velvet and antelope are among the materials listed for Fall use. An interesting hat that recently reached our shores via the Queen Mary and worn by a returning screen star is the coal-scuttle hat. This odd affair really suggests an inverted coal scuttle, with the wide, flat portion extending over the forehead. In reality it is quite a fetching bonnet, and is already being shown in & Washington shop, which shows that it does not take us long to get the latest fashion news from across the sea. “Sweeten it with Domino’ Refined in USA.\ WOMEN’S FEATURES. ured Meats That Need to Be Cooked Require Special Culinary Methods Dorothy Dix Says We All Need to S of Cultivating | OW that the colleges have taken marriage out of the nit- N wit class of occupations that are popularly supposed to re- quire neither brains nor previous prep- | aration in those who elect to follow | them and have put it among the Jearned professions that demand se- rious thought and study, let us trust | that they will add another course to their curriculum on the gentle art of making friends. I can think of no branch of human knowledge of which people generally are so ignorant as they are of how to make themselves persona grata to their fellow creatures, nor is there any information that is so necessary for | them to possess. For upon our ability to make and keep friends depends not | only our happiness but our success in | life. A man may have the riches of the Indies, but if he has no friends tudy the Fine Art True Friends. liked by those who know him. The first of these is the basic fact thet he who would have friends must be friendly. He must wear the welcom- ing smile and extend the glad hand. He must put away arrogance and eg>- tism. He must meet people halfway instead of expecting them to make all the advances. A man might have every charm and virtue on earth, but if he never mingled with the crowd nobody would find it out. The world is too full of warm-hearted people to make anybody think it worthwhile to thaw out a human icicle. ® % ok x THE next thing the student of the art of friendship should be taught is to play fair and to play the other fellow's game. There has to be give and take in friendship and good sportsmanship. Those who try to boss the show and make everybody do their way, and who take their dolirags and he has nothing. He is a spiritual pau- per. No man has the strength to climb the ladder alone. He is boosted up it by the hands of his friends. g0 home if they don't, are soon left to flock by their lonesome. Next the student of the art of friendship must be taught that you The eternal cry of every heart is nave to work at the fob of keeping for friendship. None of us are suffi- |friends. You have to keep stoking the cient to ourselves. We must have |furnace to keep the fire burning. You comradeship. Some one who, knowing | have to remember birthdays and an- us for what we are, loves us still. Some | piversaries. You have to go to your one whose eyes always brighten at|friends in their sorrows and rejoice our coming and to whom we can talk | with them in their successes. Many endlessly about the little things that | and many a friendship dies of neglect concern us. Some one who is NOU just because a letter wasn't written bored by having to listen to the cute | or a bunch of flowers sent, things the baby said or how many miles we made in our automobile. | Some one to whom we can go in times | Next the student of the art of of stress and trouble sure of help | friendship must be taught that friend- and comfort. | ship is not a graft. Because a person ' i¥ your friend gives you no right to e impose upon him and to borrow his ND none so forlorn, 8o lonely, 80 ' money and use his car and descend miserable as those who have no | ypon him on uninvited visits. There friends. All the wealth and honors | is nothing that does so much to con= of the world are dust and eshes in |serve friendship as a little formality the teeth of those who have no one fand a decent regard for personal with whom to share them, no one to | rights. There is nothing so true as rejolce with them. the old saying that when you lend money to a friend you lose both the How important, then, that children | money and the friend. should be taught from their infancy how to make friends. But of what should this instruction consist? And how to reduce to a practical formula something that heretofore has always been considered a gift of God as much as a tenor voice? * x x x These and many other things, such as not being monopolistic in your friendship: being a listener rather than a talker; according your friend the personal liberty you demand for | yourself, could all be taught to the | students of the art of friendship, and Tt s no easy task, but there are it would add immeasurably to their many things that the student of the | appiness to possess such knowledge. | art of making friends may be taught | DOROTHY DIX. | that will go far toward making (Copyright. 1036.) That shows | while her teammate likes her brim | of year, as they are light in weight and | “The Rockets’ Red Glare” Holds No Lure for P oor Pups—For Dogs the Fourth Is Neither Great Nor Glorious. weep you awaory from fourth BY MARY ALLEN HOOD. As FAR as Pups and most dogs are concerned, China and India la- bored in vain discovering fireworks. The Fourth of July is an error to the canine mind, a day to be spent in seclusion and contemplation with paws over ears. A favorite spot for retire- ment is underneath beds, the lower the bed the better. Another nice place for a dog to go on the Fourth of July is a black coal bin. Unfortunately some homes are so modernized that they don't have coal bins. A dog is mostly nose and ears. He | doesn’t care for the color of the fire- works in the sky and the noise and smell terrify him. The best thing to do with an excitable dog over the Fourth is to get him out of town, away from the Washington Monument. hiding undisturbed even if he did just have a bath. Another bath is better than a fit. If Pups begins to get very nervous, starts barking in short, ex- cited yaps and panting, the chances are the noise is too much for him. nerves. If he really is in bad shape you might ask a veterinarian about the DONT PAY THE PRICE OF If that isn't possible, let him go into | Talk to him soothingly to calm his | o b / r QOO &/ o Juluy noise advisability of giving him a sedative. Remember that he neither has nor | wants independence. In case he has the fit from all the noise and excite- ment dBn't decide that the poor pup has rabjes. Get him in a cool, quiet place, where he should have been at | first. Put an ice pack on his head | and tell the family to go away some- | where and play. Pups wants to be alone | except for his boss. | Dogs can be trained to take une usual or sudden noises quietly. How- ever, the Fourth of July comes only once a year. Its celebration is entirely beyond Pup's comprehension and its noise shockingly loud, even to us who know what it is all about. A dog is | liable to jump at any sound besides | his own bark. That's necessary, for | Nature made his movements quick for | purpose of self-preservation. But there is no point at all In making his system & victim of synthetic 8t. Vitus of the last sunbum? Don'tlet it ever bappen againl Protect your skin by applying GABY before exposure — it's fhe safe and pleasant way fo a healthy fan. No oll or grease —and mo unpleasant odor! EASIER TO USE —EASY TO KEEP WITH YOU IN YOUR PURSE A few quick strokes of Perstik keeps the odor out_of perspiration for the day. No ‘muss,no fuss—eannot harmyour dress—and youmay use it either beforeoe after shaving. In its new case, this stick de- odorant is easier than ever to use. A slight twist, and the up ready for use. Geta Penstik; use it at home; 1t with you in your purse use when necessary. [J 2 gy o stick Vi