Evening Star Newspaper, August 21, 1936, Page 14

A—14 Familiar Hints for Bleached Dry Hair| Brush and Oil Two Fine Corrective Aids. BY ELSIE PIERCE. EV!N the average head of hair has its woes and worries dur- ing the Summertime. The sun dries out much of the natural oil, makes the hair coarse, dull, diffi- cult to manage. Hair that has been bleached needs more than the usual share of care to counteract the rav- aging effects of Summer exposure. Bleaching at best causes a slight de- terioration of the hairshaft, the outer covering becoming roughened and quite lifefless. Add to that the harsh effects of heat and light and you can understand why bleached hair read- ily reaches the brittle, breaking point Just about this time of the year. I firmly indorse improving upon na- ture. If bleached hair is more be- coming than the shade Dame Nature handed you, by all means bleach.| But do try to keep the hair touched | up as frequently as necessary so that there is no line of demarkation be- tween new growth and the t\nted\ portion; also keep the hair a beauti- | fully blended, even tone. More than that, keep it silky and polished. The best way to accomplish this is to have corrective treatments in a rep- | utable beauty salon. And supplement these treatments by daily brushing. The salon treatment should start with a scientific brushing that lasts some 10 or 15 minutes. Then a trained operator should give you meaningful | and resultful manipulations—begin- ning low at the back between shoul- der blades and on up to the crown. This is to stimulate the circulation, wake up the oil glands so that they function properly. Following the brushing and massage routine, there's an oil treatment. The | oil should be brought over the hair | Instead of being confined to scalp | alone. It may be applied with a small | brush and brushed over scalp and through every strand of hair to the | very ends. Bleached ends, by the way, are usually very dry and brittle. Following the oil treatment, you should either be placed under a steam- er or have hot towels applied for - 5 or 10 minutes to coax the oil to penetrate. Then comes the shampoo, | which has to be a mild, bland, liquid shampoo, thorough rinsing and last| of all drying by hand instead of under a dryer. Now, I've purposely out- lined this treatment, step by step, as it is given in some of the country’s finest salons. so that should you find it impossible to have professional treatments you can attempt to follow the routine yourself at home. My bulletins on hair care, including massage and brushing instructions, are yours for a self-addressed, stamped (3-cent) envelope. (Copyright, 1936.) Ps;ralh(%gy SPROWLS. BY DR. JESSE W. Suspicion. SOMI.'I'IM'ES I surmise that we do not study nature closely enough. If we did we might find a story of our own minds even among the lowliest of creatures. I submit that a flower garden or a potato patch, carefully tended, provides a first-class course In psychology. Plants have minds, as well as men. Plant, animal and human minds op- erate by virtue of the same natural energy. A great philosopher once | called this energy the “elan vital” But that means nothing, for it merely designates an as yet unknown some- thing that we know exists. And there | our information ends. Look about you these growing days. Every living thing has something that preys upon it. Living things in their attempts to ward off the attacks of their natural enemies naturally be- come suspicious. Approach a land turtle and he will close his shell. He become suspicious and withdraws into the safest world he can get. Human beings, in isolation and in groups, do the same thing. Becoming suspicious of the forces which dissi- pate their energies and endanger their well-being, they erect all sorts of philosophies of life. Sometimes I think that political parties are born | of suspicion. It has long been con- | ceded that suspicion creates nations and nourishes that national feeling WOMEN"’ S FEATURES. Fru Shopping in Washington Knitted Frocks Are Fall Favorites With the Younger Set. _ Green frogs and narrow banding trim the rust- colored knitted frock at left. The dress at right, in wine red, has a lacey yoke and leather belt. THE EVENING it Desserts Begin t and the sherry. | | | —Sketched in a Washington Shop. BY MARGARET WARNER. NITTED frocks are favorites with the younger set all through the year, but offer most interest at the end of Summer, when thoughts are turning toward school and college clothes. These two-piece dresses, with their plain skirts that are easily adjusted to the individual, show an endless variety of tops and, along with sweat- ers and skirts, prove the backbone of many a girl's daytime wardrobe. With this in mind we have been scouting around and found an un- usual line of knitted frocks, exclusive with one shop in town, that are said not to wrinkle and not to sag, and bear a label guarantee to that effect. ‘They are moderately priced at $10.95. There are three smart styles and the popular Fall colors are well repre- sented. Sketched above you will see two of them. The round-collared blouse of rust color has its collar bound in A braided belt of rust and green makes a nice contrast. to simulate boxpleats at the front and has pockets placed very high. The twin collars are of green over gold. The other design sketched is in rich wine red and has a lacey woven yoke with a high-tie neck. This is just a little more dressy than the other two and has slight top fullness to the sleeves and a leather belt. These dresses all have ample hems and come in sizes from 12 to 20. They are excellent to pack, as they do not something ready to slip into in a destination. * %k X % AMONG the more expensive knits called patriotism. (Copyright, 1936.) is a smart English tweed with a Scotch accent in wine and gray, with Nieeouewori Arrs, a red zipper opening and two zipper Like many women, our meandering window-shopper doesn’t look well with a hard, unbroken line at the neck. She needs something soft around her face, and when she came in, after finding this jabot, she was pleased as Punch. It is shaped like two revers that fall in from the shoulder seams. This one is made to be tacked to the neckline, but it could be made with a narrow strip across the back so that it could be slipped on over the head and pinned to the frock, or it could be made with a small collar that will lie flat at the back. This jabot had been done in No. 50 mercerized crochet cotton, but we knew that that wowdn't suit every fabric. That is why we worked out the directions in inches so that any weight of cotton or silk could be used, according to the type of material with which it is to be worn. The pattern envelope contains complete, easy-to-understand illustrated directions, with diagrams to aid you; also what crochet hook and what and how much you will need. , send for No. 347 and inclose 15 cents in stamps Address orders to the Woman's Editor A green, and green frogs trim the front. | Another model in green is woven | wrinkle and you can depend on having | Jiffy the minute you arrive at your | pockets on the skirt. The collar is | soft gray and the frock is well suited | to wear with a gray sport coat in| either fleece wool of gray caracul. An- | other gray and wine red suit, with touches of black, has a checked top and a skirt of red flecked with gray. It buttons closely at center front,| and has a rolled scarf of red, and red leather belt. To wear with these sport dresses the | same shop has chosen a youthful sports felt at $2 that they call the five-way hat. It has two little pinched up tucks on the top of the round crown and a little feather fancy stuck into the ribbon band. The medium-sized brim may be worn in different ways to produce five different outlines to suit individual faces. The head sizes are | from 2115 to 23. The daisy dress sounds like some- | thing for Summertime, but it isn't. ‘We found this to be a one-piece Jer- sey frock in soft green with white dai- | sies machine-embroidered over its sur- | face. It has a nice flaring skirt and a slashed high neckline with separate | white pique gilet and green leather | belt. It also comes in black, and there is another model with a tunic top over a plain skirt. Jersey is a perennial Fall fabric, and this year is no exception to the rule. It is nice in a soft green in a two-piece model at $5.95 that will cer- tainly appeal to the school and college girl. With shoulder yoke, shirt collar and patch pocket, the tuck-in blouse boasts a brown zipper fastening. The skirt, with two front pleats, has a wide belt of the material over which is worn & brown suede belt with twin buckles arranged in a novel manner. It's a grand school dress and comes in other colors besides green. *® k X x A FEW days ago we watched the first college fashioh show of the season. Long before starting time the auditorium was packed to capacity with young girls, all eager to see the new college clothes. These dresses, designed by a young American, cer- tainly put over the young idea in most convincing terms. Each dress had its own amusing name, such as “Dapper Dan” and “Liftle Audrey,” both day- time dresses wool. “Little Audrey” was a soft green Botany wool with wooly pompons of rust, green and white encircling the neck and three of them across the hip pocket. Most of the skirts had lots of swing in both daytime and evening frocks and the models seemed to enjoy the great free- dom of movement which they offered. A stunning junior evening dress called “The March of Time” was of white taffeta on high-waisted prin- cess lines with deep pleated hem ruf- fles of blue and reddish purple, with more ribbon used for a bow at the front of the high-necked bodice and edging the armholes. “Viennese Nights” was worked out in lilac crepe with shoulder lacing and bows of narrow cerise velvet and tiny sleeves of ruffied val lace, matched by a petticoat inset of lace at the bottom of the :kirt. Overheard on the way out, from a group of young sophisticates, was the question, “What did you think of the white chiffon job?” and the answer, “All of them weren't bad!” The white chiffon was a princess dinner dress with high neck and long, full bishop sleeves, the bodice gathered onto a high curved skirt and outlined at that point and around the neck and wrists with gleaming bands of gold, with a row of gold fillagree buttons Delow the collar, For intormation concerning items mentionéd m this column call Na- tional 5000, Extension 395, between 10 and 12 am. —_— Novel Gift | spoon. Set aside to cool. STAR, WASHINGTON, D. C., FRIDAY, AUGUST 21, 1936. < Sweets Should Appear In New Guises to Tempt - Heat-Jaded Appetites Cold Versions Are Still Best While Summer Weather Keeps Us Out of " the Kitchen. BY BETSY NE of the hardest jobs about this time of the year is to think up new and tempting desserts for the family. been the theme song for some time, interrupted here and there by a little flurry of jellies and frozen desserts. It is still too warm to contemplate the puddings and pies that will gladden our hearts on the first cool days—but something must be done to give every one a change from the type of desserts that have been recently “done to death.” Cold sweets are still preferable, of course, and fruit still is wholesome and inexpensive; the trick must lie in the preparation of the dish so as to offer its familiar ingredients in complete disguise. For instance, here is one that would seem to fill the bill very nicely: PINEAPPLE CREAM. 2 tablespoons granulated gelatine, 34 cup sugar. 1 pint can grated pineapple. 1 tablespoon lime juice. 1 pint heavy cream. Dissolve the gelatine in water ac- cording to directions on the package., Cool and then add the pineapple and the lime juice. Let stand until mixture begins to thicken and then fold in the cream, beaten stiff. Place in a mold that has been dipped in cold water, and set on ice to harden and chill. Turn out on a cold platter just before serving, garnish with green minted cherries. From an old Virginia cook book that has been in our family for gen- erations comes this one, which is every bit as good today as it was in great- great-grandmother’s time: SYLLABUB. 1 pint cream. Juice of 1 lemon. 34 cup sugar. 1 cup sherry or madeira. Mix the sugar with the lemon juice | When sugar is dis- solved add the cream, and whip or beat until entire mixture is a light, stiff froth. Chill thoroughly and serve in chilled glasses, topped with grated nutmeg and cinnamon. * x * x H!‘.RE is another one that will offer a popular fruit in a new guise: PEACH-MACAROON PUDDING. 1 pint of peaches 1 cup white wine or white grape | juice 6 eggs 1 pound macaroons 34 cup sugar Peel and slice the peaches, remov- ing stones. Sprinkle with the sugar and set aside for the juice to draw. Beat the yolks of the eggs well, add the remaining sugar, stirring the wine or grape juice in last. Place mixture in a double boiler, and cook, stirring | constantly, until mixture coats a Place in a Dorothy Dix Says Marrying Out of Your Class Is Almost Sure to Be F THE question of how to be happy though married could be answered in one phrase, it would be: Marry in your own class. Nature played a cruel practical joke upon us humans when it instituted the attraction of opposites, for the very differences that draw men and women together 50 often before marriage rend them | apart after marriage. Courtship “i itself an adventure, and it is all the more alluring when it leads us into | a strange country whose customs and manners and habits are unfamiliar | to us But after marriage we want to settle down at home with a com- panion whose ways are our ways, who thinks as we think and who likes the same sort of cooking that we do. If you could trace every unhappy marriage back to its source you would find that 90 per cent of them are the result of people marrying out of their own class. Nothing wrong with either the husband or wife. Both are hon- orable, upright, good, kind people, but they just didn't click. They hadn't the same background. They didn’t speak the same language. They didn’t think along the same lines or enjoy the same things. And so they quar- reled and fought their way to the divorce court, or else sank down into the sodden misery of a marriage of endurance. (QF COURSE, there are exceptions to all rules and there are a mil- lion exceptions to any rule about mar- riage. Sometimes the union of May and December flowers into an Indian Summer of happiness. Occasionally King Cophetua and the Beggar Maid keep out of the scandal headlines in the tabloids. But, for the most part, the unequal marriages end disas- trously to both parties. Like to like is the safest guide in picking out & husband or wife. * x ¥ X ‘This is what makes the age question such an important factor in marriage and makes it so risky for people to marry out of their own age class. Now My Neighbor Says: Dahlia clumps should never be pulled up with the stalks. Cut down stalks, then dig around clumps carefully without injuring roots. Dry out clumps, put into boxes lined with newspapers and store in dry cellar. After a few weeks cover boxes with news- papers. Look over bulbs during the Winter. ‘When boiling caulifiower place in kettle with head downward. Scum rising to the top of kettle will not then settle on flowers washal CASWELL, Fruit, fruit, fruit has baking dish a layer of macaroons and layer of fruit and a layer of custard, alternating until the dish is full. Top with the stiffiy beaten whites of the eggs, and brown slightly in the oven. Chill and serve very cold. CARAMEL JUNKET. 2 cups milk. 1 cup sugar 13 cup boiling water 1 teaspoon vanilla Salt 1 junket tablet. Heat milk until lukewarm. Cara- melize the sugar, and add the boiling water. Cook until sirup is reduced to Y3 cup. “Cool and add the milk slowly to the sirup. Crush the junket tablet to powder and add to the mix- ture with the salt and vanilla. Let stand in warm place until set, then place in icebox to chill. Just before serving cover with sweetened whipped cream, and sprinkle a few chopped | nuts on top. BANANA DELIGHT. 1 cup vinegar, 1 cup sugar. 1 egg. Chopped nuts. 6 bananas. Boil the vinegar and the sugar to- | gether for two minutes. Add the beaten yolk of the egg and fold in the | beaten white. Dip the bananas into the mixture, roll them in the chopped | nuts and pour the remaining sirup | over them. Serve cold. BAKED PEARS IN SIRUP, 6 large pears. 2 tablespoons butter. 14 cup brown sugar. 1, teaspoon cinnamon. 1 cup maple sirup. ‘Wash the pears, cut a hole in one side and insert a lump of butter. Sprinkle well with sugar and cinna- mon. Place in a baking dish and pous : maple sirup over them. Bake in a | hot oven, basting every five minutes | for about three-quarters of an hour. | Cool and then place on ice to become very cold. Garnish with whipped cream and Marachino cherries. If you wish advice on your indi- vidual household problems write to me in care of The Star, inclosing | stamped, self-addressed envelope for reply. Disastrous. and then we see a man marry a girl young enough to be his granddaughter, or an old woman take a boy husband, and they seem to live happily ever afterward, as the fairy tale says, but where one such marriage succeeds thousands fail. Generally the elderly husband finds that he has nothing in common with his girl wife. They look at life from different standpoints. They have different traditions and habits and tastes. They can't even say “don't you remember” to each other. The young wife is avid for the pleasures of life. She wants to go about to dance, to go places and do things. She is filled with the curiosity of youth. Things that are new and exciting to her are old and boring to her husband. Her idea of a pleasant evening is stepping out. His is sitting by the fire and dozing over his paper. It is sacrifice for the old husband to ease himself out of his chair and go somewhere to amuse his young wife. It is equally a sacrifice to her to have to sit at home with a husband to whom she really cannot talk because he is not interested in boy and girl chatter. * ok x % BOTH are miserable and both might have been happy if they had married in their own age class—if the man had married a woman of his own generation with whom he could have reminisced and who would have wanted to do the things he did, and if the girl had married a playboy Wwith whom she could have run around. If it is important that people should marry in their own age class, it is still more vital that they should marry in their intellectual class, There are no tragedies of marriage more bitter than those of the lonely men and women who are married to wives and husbands with whom they can have no c‘ompl.:uomhlp. * * x CLEVER, intellectual man is taken by a pretty face and mar- ries a girl who is nothing but a brainless doll. She never reads a book. She doesn't know anything that is going on in the world outside of her own small circle. Her conver- sational range goes from the kitchen to the nursery and back again. She bores her husband to tears and she is equally bored by him, because she con- siders him just as tiresome when ‘he talks about politics as he does her when she discourses about a new stitch in knitting. Marriage is a failure for both because they have married out of their class. WOMEN'’S FEA o Lose Favor at This Time of the Year TURES. < Charming Jacket Frock Easily Made Ensemble Will Flatter the Mature Figure. BY BARBARA BELL. ) N THIS charming model,’ adroit dressmaking touches are used I with delightful restraint in the sleeves, and to a greater extent in the collar. To heighten the ap-! pearance of a none too slender matron, | a cleverly cut skirt panel and yoke, | drawn close with a half-way belt, is | used with excellent results. ‘The back is simple with short darts for an easy fit, while two front pleats | make provision for a rippling hemiine. ' | The neckline consists of a becoming | collar gathered at the throat and spreading out in jabot fashion. Or if | you prefer, make the collar in contrast. It's fun following the simple pattern, for step-by-step sewing instructions are included to guide you every inch of the way. You will pride yourself on your new slim silhouette for both the box jacket and dress are designed along slenderizing lines. Barbara Bell pattern No. 1948-B is Cocok’s Corner BY MRS. ALEXANDER GEORGE SUNDAY DINNER FOR FOUR. Chicken and Ham Loaf Creamy Egg Sauce Buttered Spinach Glazed Sweet Potatoes and Apples Biscuits Plum Butter Stufled Tomato Salads Chilled Watermelon Coflee CHICKEN AND HAM LOAF. 1 cup chopped 14 teaspoon cooked chicken celery salt 1 cup chopped 1 teaspoon chop- | cooked ham ped parsley 1 cup soft bread 2 tablespoons 1 cup milk ¢hopred 2 eggs or 4 yolks pimentos 14 teaspoon salt 2 tablespoons 1 teaspoon paprika butter melted. Mix bread and milk, let stand 5 minutes. Add rest of ingredients and pour into buttered loaf pan. Bake 3% minutes in moderate oven. Let stand | 5 minutes on back of stove. Carefully unmold and serve warm, cut in slices | Chicken fat can replace the butter | and chicken stock the milk, if desired | CREAMY EGG SAUCE. i 3 tablespoons 2 cups milk butter 1 hard-cooked 4 tablespoons flour egg, diced 1, teaspoon salt 1 egg yolk, 1 teaspoon paprika uncooked 1 teaspoon celery 12 teaspoon salt minced parsley. Melt butter and add flour, seasonings | and milk. Cook until creamy sauce | forms. Stir constantly. Add rest of ingredients and cook slowly 2 minutes. | Serve immediately. GLAZED SWEET POTATOES WITH | APPLES. 4 tablespoons fat Y3 teaspoon salt 2 cups sliced 1 teaspoon cooked potatoes paprika 2 cups sliced raw 3 tablespoons apples water 3 cup brown sugar % teaspoon cinnamon. Melt fat in frying pan, add potatoes | and apples. Cover and cook 5 minutes Add rest of ingredients, stir frequently and cook 10 minutes in covered pan. To separate the leaves of lettuce, after removing outside leaves and core, place under running water. Sweeten it with Domino Refined in US/ BARBARA BELL Washington Star, Inclose 25 cents in coins for Pattern No. 1948-B. Size. Consider Essentials Of Living EBeforem-ing So- | Called ‘Deprivations” of Luxury. BY ANGELO PATRI “IT IS really too bad. We had planned so much for the chil dren, and now they have to be de- prived of it all. We were going to let them ride. Horses are such a de- light to children, and riding is such a wonderful experience and recreation, Too bad. “And we wanted to take them abroad. Now that is out of the ques- tion. It is all we can do to keep the car and take them out week ends to the farm. “We had to give up all notion of | private schools after the elementary | grades. They will have to go to the | public colleges unless we can find some money somewhere soon. Maybe things will pick up. But it is so hard to see them deprived of everything | that would make their lives pieas- ant.” And much more in the same strain from the ladies of the clubs, any clubs, anywhere. The deprivations of Youth are deplored. When the deprivations are con- cerned with food, shelter, clothes and | education I deplore them louder than anybody. But if we can secure these | fundamentals for children, secure them in the right quantity and quale | ity, I, for one, won't lament too bit= terly. b Riding a horse is delightful. True. Think & minute. This child’s gramd- mother, and certainly her great- | grandmother, rode a horse. Rode him because she had to in order to get to school, or to market, or anywhere else she wanted to go. His long legs kept her out of the mud, his broad back carried her safely over the dis- tances she had to cover. I have heard grandmothers say, “My, what a com- fort it is to step into a car and ride along a smooth, firm road. When I was a girl there was only the horse |to depend on. Life certainly grows easier as time goes by.” Think about that. “Life on the farm had its good points. The sweet, clean air, the | smell of growing things, the food right from the earth, the farmyard pets, yes, they were all lovely. But, my, the inconveniences we used to have to put up with. No water in the house, no bathtubs, no central heat, no electric do-daddles. I re- member when we used to be washing all the time. Now the washing ma- chine eats it up. No wonder you | think going to the farm today is a | vacation. You have all the treats with none of the hardships.” Think | that over, you lucky ones who can g0 to the farm week ends. | Deprivations are relative. The | mental attitude of the individual con- | cerned has a lot to do with them. | If one is distressed by the loss of a . | recreation, one is distressed and that Name Address (Wrap coins securely in paper.) available for sizes 36, 38, 40, 42, 44, 46, 48 and 50. Size 38 requires 4! yards of 39-inch material for the dress and 2 1-3 yards for the jacket. Contrast- ing collar with jabot requires % yards of 39-inch material. Every Barbara Bell pattern in- cludes an {llustrated 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 ihe difficult junior age; slenderizing, well- | | cut patterns for the mature figure; aft- | ernoon dresses for the most particular young women and matrons and other patterns for special occasions are all to be found in the Barbara Bell Pattern Book. (Copyright. 1936.) FOR ALL ITS DELICIOUSNESS, is all there is to it. But is the dis- tress necessary? Cannot the mind be adjusted to see the thing in an easier way? [ Youth can adjust itself easily if age will permit. Each generation has | its standards of living, its ideals and |its longings. They work them out | very well if their elders do not try | to impose their own standards and | ideals and aspirations upon them. I would not give up a single mod- ern machine. We need every one of them. Neither would I have a child | feel that because of a lack of any | one of them, or because of a lack jor a special recreation or luxury, he was handicapped. Life has been made more comfortable, easier, by the modern machines and the customs they have set in the people But—and this is important to this youthful genera- tion—with it all how much better in character, intelligence and behavior are the modern generation of fathers | and mothers who enjoyed it all than were those who knew nothing of them? ‘ Life can function under simple ways and even reach heights of glory through them. Study the depriva- tions before deploring them. Deplore the lack of essentials and let the rest go as they may. RUE) LIGHT, CRISPY QUAKER PUFFED WHEAT RANKS IN FOOD VALUE WITH SOL i) DIGESTS FASTER/ QUAKER. PUFFED RICE NAS THE SPEEDY DIQESTIBILITY SO IMPORTANT TO BUSY PEOPLE IN THESE WIGH TENSION TIMES, THIS QUAKER PUFFED RICE BREAKFAST NO.T WAS DIGESTED IN THE STOMACZM THAN BREAKFAST NON, ACCORDING TO TESTS MADE BY DR. PAVL G.DICK, CHICAGO, ID DINNER DISHES COMPARE! BEEF LIVER 36.5 CALORIES (peror) PUFFED WHEAT 106.0 CALORIES (Pener) SPINACH 102 ms. (1RoN pnz\‘/sa 0z2) PUFFED WHEAT 130 M‘m. (1m0 PER 02.)