Evening Star Newspaper, September 9, 1936, Page 28

B—10 » WOMEN’ S FEATURES. THE EVENING STAR, WASHINGTON, D. C, WEDNESDAY, SEPTEMBER 9, 1936. WOMEN’S FEATURES. Secret of Good Inexpensive Meal Lies in Choice of Balanced Ingredients Daytime Frock For Those Busy Dashing Days About Town or at College. . ¢ Adolescent Needs Soft Treatment Feelings of Growing Girl or Boy are Very | Easily Wounded. BY ANGELO PATRI. ADOLESCKNT people are sensitive to the point of suffering. Any direct criticism is very painful. Their absurdities are laughable to the grown-ups who are looking on, or they may be irritating. In any case it is the better part of wisdom to touch on these lightly, or the end may be worse than the beginning. When a young girl suddenly takes on the appearance and mannerisms of some woman she admires she may appear absurd in your eyes, but be assured that in her own she is the very pink of perfection. She is the empress or the moving picture beauty or the heroic leader of a lost cause that she is picturing, and if you are cruel enough to bombard the frail structure of her imagination you do her no good and you do your cause harm. “Who do you think you are? Greta Garbo? If you could just see your- self you'd know how silly you were. You don’t look any more like Greta Garbo than you do like Queen Marie. For pity sake go wash your face, comb your hair, put on some other sort of dress and look as much like a human being as you can. Hurry before any- body sees you.” That may make you feel a lot bet- ter, but it wounds the girl to the quick. She knows she is not her idol, and can never be as beautiful or as brave or as whatever it is that she longs just then to be. She wants to feel that way, though, and it may be that the feeling will do as much for her as your prescription of everyday practical living will do. Move deli- cately when dealing with such phases of growth. All too soon they pass, and the mature person stands where the child stood, and with the passing of the child beauty passes also. One would like to capture and hold some of this fleeting beauty of childhood. A delicate touch might help. Boys have the same feelings as girls have in this phase of wishful living. ‘They copy a pattern, take some hero as their model. It may be the worth- less person down the street or the leader of a great cause straight from the pages of a book, but the effect on the youngster is the same in that his adoration shows in strange little quirks of behavior, funny gestures that fit his youth grotesquely, but they should not be laughed away. The half-grown child cannot take over the character and the soul of the admired one, so he does the next best thing—takes over the obvious qualities of speech, manner and general behavior. When a child tries to scowl like a Theodore Roosevelt, or gestures like a Mussolini, or walks like & Pershing, don’t laugh at him. Just understand what is happening and go on from there. When a girl imitates the voice of & movie star, or of the high school teacher, or the visiting lady from abroad, don’t jump at her and ridicule her, but try to see that this child is groping toward an ideal of behavior. Do your best to feed the ideal and let the obvious material gestures go for the time. They will be shed very soon. These growing children are very eensitive to blame or praise. Blame Kkills their spirit, but praise lifts it on wings. Give them a lift whenever you can, and if you must blame, do it ever 80 delicately. 0 (Copyright, 1936,) Canape Chips Blend 1 section of Roquefort cheese With one 3-ounce package of cream cheese. Add 1 tablespoon cream, ¥,-teaspoon Worcestershire sauce and 3 teaspoons minced onion. Serve on school companions. O MUCH is said about the college S girl and her clothes require- look that larger army of little students who pass out doofs so gayly such numbers that they more than fill them to capacity. All these eager start off the Fall term to the best advantage, and even though their style do need a generous supply to with- stand the hard wear and tear of iot- accidents that frequently occur. ‘We have found these children’s de- One little fellow wanted to see what we were writing in the notebook while many beautiful party frocks. But that has nothing to do with school! are wool-finished cottons in challis types, plaids and tweeds, that all cotton prints are the chintz patterns, usually with smocking and small potato chips. e ‘We dropped in on an old lady the things for the bazaar the Ladies’ Aid is BY MARGARET WARNER. ments that we are apt to over- on their way to the grade schools in youngsters demand something new to requirements are not exacting, they jous recess periods and the various partments humming with “activity. big sister was entranced at seeing so Featured in the new school clothes launder nicely. Most delightful of the round white collars. Rickrack, both other evening and found her busy on to have next month. And since most bazaars come in the Fall, we knew you would be on the lookout for some- thing, too. Here are three things you will like, The little houses are really pot holders. They are crocheted in white knitting and crochet cotton with a red-and-white roof and the windows and doors are outlined in the same red. They'd brighten up any kitchen and prove a best seller at any bazaar booth, because they offer themselves as attractive Christmas gifts. ‘The little needle book is an old one that grandmother enjoyed having as @ girl and that her granddaughter loves to tuck among her things to to boarding school. The crown of the wee hat is just large enough to the thimble, while the crocheted brim forms the cover for the needle ‘The pinwheels are made for coasters under refreshment glasses or flower vases, but, if you like, they, too, can be used as pot holders. are crocheted in two colors of knitting and crochet cotton, so they can fnade as gay as you please, and they can be made as large or as small you wish. ‘The pattern envelope contains complete, easy-to-understand ill directions for making each of the above, with diagrams to aid you, what crochet hooks and what material and how much you will need. To obtain this pattern, send for No. 358 and inclose 15 cents in stamps or coin (coin preferred) to cover service and postage. Address Woman's Edi- (Copyright, 1086.) Shopping in Washington OBy Sel B'ack-to-School Clothes of Paramount In- terest as Opening Dates Draw Near. Upper: Tyrolean red sweater with green heart buttons. Hat and cape make a completely useful rain- coat. Printed challis and plaid gingham are good Sketched In & Washington shop. white and colors, you will find on lots of dresses, used to edge collars, cuffs and panels. Princess lines for the smaller girls are more important than ever. Jumper dresses are good for school, because the costume may be varied by a change of blouses. Cinna- mon is a new color that is found in both cottons and woolens. Peacock blue is new in cottons, and orchid and purple tones are important in tweeds. Cadet blue is a favorite for military styles. Deep tones in general are excel- lent and Scotch plaids are strongly stressed. It's a bright, happy picture from every angle. * kX % To BE s little more specific we shall tell you about, first, a little green wool challis that took our fancy, and was intended for about a third grader. With a tiny print of orange, yellow and brown, it had a wide collar of plain brown challis button-holed in green under the small green collar that tied at the front. Short puff sleeves and lots of pleats from a straight shoulder yoke complete this fresh-looking design. With it was shown a nice green felt hat with a peaked crown. As a good cotton choice we were shown a bright clan plaid with red pre- dominating and white rickrack braid used to edge collar and cuffs. In the new cinnamon color we found a good- looking plain French gingham trinmed with narrow white braid stitched on in rows of four, which proved to be very effective and had a smart tailored look. Nice for the 12- year-old. Of course the sun can’t shine every day, so we have to prepare for those rainy mornings with such a pretty lit- tle raincoat that there will be no ex- cuse for not wearing it. There will be no difficulty whatever if you can bring out such an attractive little out- fit as we found for $3.95, hat and all. The coat has largé open armholes that will go over any bulky Winter coat, and over this is a hip-length cape to keep the books and lunch from get- ting spattered. The sou'wester hat is, of course, fun to wear and eliminates the necessity of an umbrella, which is 50 likely to be lost. This coat comes in wine and navy blue in an attrac- tive fabric with scattered small fuzzy dots. * ok X % MONG the warmer clothes there are all sorts of attractive twin sweater sets in one and two colors to wear with plain or plaid skirts. New among these are twin sets of angora at $6.95 that are remarkably like those expensive imported cashmere sets. These come in light beige, soft rose, dark rust and old blue, and have rib- bon binding at the front edges. You'll love them and want & set yourself as well as for the children. They run up to size 16, so perhaps you will avail yourself of this opportunity. Austria sends one of those intrigu- ing peasant sweaters for the older girl. It is bright red, with peasant colors woven round the neck like a collar, and tied with green and blue wool cords, and further adorned with a garland of small crocheted flowers. Tyrolean green heart buttons fasten the front that is finished in button- hole stitch. Chosen to accompeny this is & finely pleated skirt of navy blue wool. ‘The pleats are in some way perma- nently pressed to stay in place. Grand idea, isn't it? The separate skirt problem is very nicely taken care of in a number of styles of plain and plaid woolens. The younger set likes its skirts pleated, and the plain colors harmonize well with a variety of col- ored sweaters. Navy blue skirt with twin sweaters, one of French blue and the other of dark blue, is a clas- sic combination that is always good, and has its seasonal differences in necklines and varieties of ribbing. For information concerning items in this column ecall National 5000, extension 395, betwesa 10 and 12 s.m. ecting Cheaper Cuts of Beef or Lamb Meat May Be Included Abundance of Fruits and Vegetables in Markets Will Ease Strain on the Budget. BY BETSY CASWELL, ITH the great choice of material at hand in the markets these days, it is certainly easy enough to plan and produce good, wholesome and tasty meals. Beef and lamb are very low in price, and by choosing one of the least expensive cuts, nearly every budget will be able to support meat once a day. And the vegetables and fruits are tempt- ing both in appearance and in price. Bread and butter, milk and good seasonings added to the meat, fruit and vegetables will make any meal fit for g —m————— king, if it is properly chosen for bal- ance, and well-prepared. The Bureau of Home Economics of the United States Department of Agriculture, has this to say on the subject: “To prepare a good meal from well- chosen materials, means knowing how to get the best results not only with each food by itself, but with all of them together. That last point is im- portant, for it involves timing, so that everything will be cooked to a turn and ready to serve without having to stand. It also means making each food do its bit for variety. We don't want two creamed vegetables at one meal, for example, because the white sauce used for creaming makes them too much alike in texture and often obscures the flavor. Nor do we want two fried foods, because that means too much fat and too much of the browned flavor. Variety of texture, flavor, and color depends on well- chosen methods of preparation as well as upon the raw material. “A simple menu, easy for the house- wife to prepare, is usually best, pro- vided it is well chosen. Suppose, for example, & dinner from these materi- als: Beef, sweet corn, green beans, tomatoes, lettuce and a fruit; bread, milk, coffee or tea. * x x x ITH an eye to cost, let us have Swiss steak. It is a favorite and it utilizes one of the cheaper cuts of beef—a fairly thick piece from the chuck, rump or round. It is made tender by slow cooking in a little water and under cover, so that it is really steamed or braised. Directions for “swissing” a steak, as given by the Bureau of Home Economics, are as follows: “Season the meat with salt and pepper, sprinkle generously with flour, and pound thoroughly. The poujding helps to make the meat tender and the flour absorbs the juice. Cut the steak into individual portions and brown in suet or other fat in a heavy skillet. Then add water enough to cover. Partly cover with a lid and simmer for 1'¢ to 2 hours, or until the meat is tender enough to cut with a fork. There should be plenty of good gravy to serve over the meat. “Of the vegetables for this dinner, the corn and beans will be cooked, the others served raw. The roastin’ ears, which cannot live up to that| name when prepared in a kitchen, are just as good cooked in water and served on the cob. After all bits of silk and of shuck have been care- fully taken off, drop the ears of corn into a kettle of boiling water and let them simmer, uncovered, for 5 to 15 minutes, the longer time for close or deep-grain ears. But do not cook too long or the corn will toughen, and if white corn, it will turn yellow if the water is hard. “If the corn is to be cut off before serving, one way is to cook it first on the cob, then with a very sharp knife cut it off as close as possible, without getting particles of the cob. Reheat over hot water and serve. Add a piece of butter and sprinkle with salt. For a creamier dish, cut the grains off the cob before cooking and cook over hot water, seasoning with butter, salt and pepper, and perhaps chopped pepper. Dorothy “GRE!N BEANS, becauge they are green and succulent, make a pleasant contrast to sweet corn, and are best when cooked by the simplest method. Get them as fresh from the garden as possible, wash them thor- oughly, remove the strings and the tips and break or cut them in short- pieces. Drop them into a small quantity of boiling water. To pre- serve their green color, cook them un- covered, and until just tender, but still a little crisp. That will take probably 15 or 20 minutes. Best of | all ways, if time permits, is to shred | the beans—i. e., cut them lengthwise, either with a knife or with a bean shredder, thus getting rid of the strings. Season green beans with but- ter, pepper and salt, or with crisp bits of salt pork or bacon. “The tomatoes, which are at their best just now, we will use in a raw salad of lettuce and tomatoes, to supply textures, flavors and colors not furnished by either of the cooked vege- tables. The lettuce must be cool and crisp, the tomato ripe and fresh. Dip it in hot water long enough to loosen the skin, remove the skin and chill the tomato. Just before serving time cut the tomato in quarters which hold together at the stem end. Serve in the midst of curling lettuce leaves, the tomato sections opening at the top. French dressing—plain or with roquefort cheese crumbled into it— and a crisp cracker go with this cool salad. “With fruit for desert, there are such choices now in different parts of the country as fresh grapes, pears, plums, melons and peaches. Pears are good baked, and served with hot little cup cakes. Peaches should be sliced just before serving and spripkled with sugar, to keep them, so far as possible, from turning dark before they are used. Melons should be thoroughly | cooled before cutting; or, with cut | surfaces protected, the pieces should | be in a refrigerator. Cracked ice in | half a cantaloupe or honey ball | washes out the flavor and makes the flesh soft and watery. * x ox x WHERE damsons or other plums are to be had, plum pie might well | be the dessert for this dinner. But | fruit pies are sometimes hard to make. For such juicy fruits, one way to avoid a soggy pie crust, says the Bureau of Home Economics, is to bake the bot- tom crust first, very lightly, then put in the filling and cover the pie with a thin layer of pastry, which is then turned over the edge of the bottom crust, and the pie put in the oven again. Slashes in the upper crust al- low the steam ¢o escape as the pie cooks. Bake until the crust is nicely browned. A good fruit pie has a ten- der, flaky crust, which holds the juice without soaking it up, and bakes without any of the juice running over on the top crust. Fruit pie is exceed- ingly good served hot. “A good grape pudding is made of Concord grape juice and pulp thick- ened with tapioca until it is jellylike, but soft enough to drop from a spoon. This makes a simple and attractive dessert, because of its rich grape flavor and deep color. Topped with whipped cream it is still more attractive. “The simplest bread for this dinner would be thin slices or little rolls. Hot biscuit might be more attractive— little biscuit, nicely browned.” Dix Says Husbands and Wives Set: Their Own Standards for Happy Maljriage. adds: “I am 35 years old. I have been about a great deal d have a wide acquaintance, but among the hundreds of married couples I know I do not know of one happy marriage. My parents were not happy together. My married brothers and sisters are not happy and it is because, so far as my ob- servation goes, marriage brings only misery that I have not married my- self. Tell me on your word of honor do you personally know of any happy marriages?” RE there any happy marriages? A A man asks this question and Yes. I have known of four happy marriages, marriages in which the husband and wife loved each other better as the years went by and grew closer tgoether, in which they found their chief joy in each other’s com- panionship, in which there was utter congeniality and in which they lived in peace and harmony that was never broken by an unkind word or & harsh criticism. Four happy marriages out of the 4,000,000 marriages that I have either known of myself or contacted through this column, isn't much of 8 batting average for matrimony, but it you will try to count up the num- ber of marriages you know among your friends upon whose happiness you will bet money, you will not won- der that divorce is so common. You will be amazed that it is so rare. This leads to the conclusion that we can no more judge of what makes for happiness in marriage among peo- ple than we can what books or food or plays they will like and proves'that most of our pity over the apparently mismated is wasted. When we see & couple wrangling over every trivial matter and hurling unforgivable in- sults at each other, we wonder how they can endure such a cat-and-dog existence together. 80 you see there are no standards for happiness in marriage and no way by which we can judge whether a marriage is a success or not. What's one man’s meat is another man's poi- son. We have all husbands per- fectly devoted to shrews and naggers and actually mourn them when they die. And we have seen wives cling to the men who insulted them by their infi- ielities and dragged them into the gut- ter by their drunkenness and shiftless- ’ ness, yet who never forgive you if you suggest that they leave the husbands who so ill-treat them. 5 * ok k% WHBN we hear a poor, abject, hen- pecked man say “ma’am” to his wife and meekly submitting to her tyrannies, we weep over his suffer- ings. When we behold a clever man married to a dull, stupid woman, or & refined intelligent woman married to a coarse brute of & man, or a warm- hearted, affectionate woman tied to a human frigidaire, we think what failures their marriages are and how unhappy these poor creatures un- equally yoked together must be. In which conclusion we are probably wrong ninety-nine times out of a hundred. The fighters get a kick out of scrapping and wouldn't miss their daily dozen punches for words. The henpecked man has a mother complex and wants a wife who will tell him what to eat and pick out his neck- ties. The brilliant man couldn't stand a wife who was his intellectual equal. He wants & Dumb Dora to whom he will be a little tin god. Any police court judge will tell you that the women who have husbands who beat them to a pulp kiss the hands that batter them about and ask for more of the cave-man stuff. * x ko x AND 80 the answer to the question, “Are there any happy mar- riages?” is bound to be “yes.” A very few in which husbands and wives, through tenderness and love and con- sideration, make marriage a heaven on earth. Many in which biting, fighting, scratching husbands and Wives seem to make marriage a purga- tory for each other, but in which the somehow find the thing they cra and that makes them happy. Perhaps they prefer danger to safety, adven- ture to quiet ways, & scrinmage to peace. Nobody knows. Anyway, hus- bends and wives are purely a matter of taste, and if you like ’em'that way, that's the way you like ‘em. Hence no man need stay single because he has got cold feet from observing the marriages of his friends. It is one of the gambles that are worth taking a chance on. DOROTHY DIX. BY BARBARA BELL. FALL and Winter sperial—{ this gracious daytime frock for | social and business activities | A is the solution to an inexpen- | sive yet extensive wardrobe. Its extra smartness is apparent in the “uppity” sleeves, square yoke and delicately draped jabot that can | Cook’s Corner BY MRS. ALEXANDER GEORGE. DINNER SERVING THREE OR FOUR | Baked Beans Betting Catsup Dill Pickles Baked Brown Bread Cabbage and Pimento Salad Baked Apples Coflee BAKED BEANS BETTINA. 4 cups navy 2 tablespnons beans minced onions Water 15 cup chili sauce 1 teaspoon salt 12 cup molasses 12 pound fresh I3 teaspoon pork mustard Wash beans and cover by 5 inches with water. Let soak overnight, in morning add salt and simmer 35 minutes. Drain, reserving stock. Dice pork and add one-third of it to bean pot or baking dish. Cover with beans and portions of rest of ingredients. Continue adding pork, beans and sea- sonings until pot is nearly full. The top layer should be beans. Cover by 1 inch with bean stock. Add lid and bake six hours in very slow oven. Inspect frequently and add more stock as beans cook a little dry. Uncover and bake 30 minutes to brown top. BAKED BROWN BREAD. 2 cups flour 1 cup brown 1!; cups Graham sugar flour 2 tablespoons 1 teaspoon soda molasses 1 teaspoon bak- 125 cups butter- ing powder milk 12 teaspoon salt Mix ingredients and pour into 2 greased loaf pans. Let rise 15 minutes and bake 45 minutes in slow oven. Serve hot or cold. BAKED APPLES. 2 tablespoons orange juice 1 tablespoon lemon juice 12 cup water cloves 2 tablespoons 1% cup raisins butter, Cut apples in halves crossways, re- move centers. Arrange in shallow pan and sprinkle with sugar, cinna- mon, cloves and raisins. Add rest of ingredients and bake 40 minutes in slow oven. Baste frequently. Serve warm or cold. The OId Gardener Says: Beets, carrots and turnips need not be harvested before danger of severe freezing of the ground. They will keep on growing until the end of the season. When they are taken into the cellar, however, they should be kept at & temperature of 33 to 40 de~ grees, if possible. One good way to keep them from rotting is to pack them in boxes with leaves or soil around them. If put away in barrels, it is best to use a little soil or a few leaves in the bottom, with more sofl or leaves on top. Pai need to be frozen to develop their best quali- ties, but those for Winter use must be dug before the ground freezes. They wilt very quickly and care must be taken to cover 6 apples 24 cup sugar 1 teaspoon cinnamon 14 teaspoon even if not frozen, and they suffer to an even greater extent if ex- the sun. When a num- potatoes are stored in a it is well to dust them with air-siaked lime or plaster, (Copyright, 1986.) V9678 be removed; or you can make sev- eral jabots in pastel shades and create an entirely different frock. See how the sleek silhouette is ac-| cented by the center seam of the skirt and belt. Don’t fret, it's not difficult to make, just follow the in- | struction chart that accompanies this pattern—cut out the pieces in velvet, satin, broadcloth, or rough crepe; pull out your machine and feed it your choice bit of material. You'll be amazed how simply the pieces go together and agreeably stunned at the minimum time the sewing re- quires. Barbara Bell pattern No. 1967-B is available for sizes 14, 16, 18, 20, 40 and 42. Corresponding bust measure- ments, 32, 34, 36, 38, 40 and 42. Size 16 (34) requires 4% yards of 39-inch material, plus 33 yard con- trast. Every Barbara Bell pattern includes an illustrated instruction guide, which is easy to understand. Send for the Fall Barbara Bell Pattern Book. Make yourself ot- tractive, practical and becoming clothes, selecting designs from the 100 Barbara Bell well-planned, easy-to- make patterns. Interesting and ex- clusive fashions for little children and the difficult junior age; slenderizing well-cut patterns for the mature fig- ure, afternoon dresses for the most particular young women and matrons, and other patterns for special occa- sions are all to be found in the Bar- bara Bell Pattern Book. Send 15 cents today for your copy. BARBARA BELL, Washington Star. Inclose 25 cents in coins for Pattern No. 1967-B. Size..... NAI® concecereccancccsnasn S Beauty Aids For College Bound Miss Helpful Supply List of Essentials Given. BY ELSIE PIERCE. I AGREE that the girl of primary school age should have merely those aids to cleanliness and personal hygiene which form the basis of all beauty. I agree, too, that the girl of high school age needs very few, if any, cosmetics. But I don't agree that the girl of college age doesn’t need beauty aids. True, she should be the picture of health. True, she shouldn't need rouge but have her own healthy color, but what if she hasn't any color? True, too, that astringents, chin straps, pore creams and lotions are not for her. She shouldn't need cor- rectives. But a simple, basic program for preservation—yes. And then, en- hancement to her heart’s content, providing the purse permits, of course. I said the other day that the college girl should have the minimum beauty aids that will do the maximum good. That minimum is up to the individual to decide. I would head the college girl's list with bath accessories. Even before face creams. A bath brush (and what gems there are on the market), bath salts or bath essence, eau de cologne, bath oil—any number of things for sheer luxury, her individual bath soap, wash cloths, luscious towels with her personal monogram. If these don’t instill a love for loveliness noth- ing will. Deodorants, non-spirants, bath dusting or talcum powder should be on every list. If these bath acces- sories have any perfume at all it should be ever so subtle so as not to conflict with other toilet articles she may wish to use. For her skin a complexion brush, a cleansing cream, skin tonic and light nourishing cream for use around the eyes only, if her skin is generally normal, or on entire face and neck if it is dry. A foundation cream or lotion is optional. Make-up: A cream rouge for foundation make-up and & compact for repair work to heighten or add color. Compacts are handy things for the college girl to carry in her purse, and there are doubles or triples with | rouge, powder, lip pomade or lip color- ing—even more elaborate ones with eye-shadow and mascara. Eye make-up, in my opinion, however, should be confined to evening use only. A little eyelash brush and a little oil will do much to enhance the eye winkers. | Cleansing tissues by the box, extra powder puffs or cotton squares to be used for applying cream and powder should be on the “must” list, along with the hair and toothbrush. As for luxuries—no end. Perfume, little dram bottles if you can't afford larger sizes. But at least one little dram or three different ones for her ego's sake, please. (Copyright, 1938.) Concerning Giving of Presents | BY EMILY POST. DEAR MRS. POST: My boy of 14 has spent two week ends in the | past month at resort houses of some | of our neighbors. Both times he took | little, inexpensive presents to their | children, but never anything to the hostess. Even though several weeks | have gone by, I'm wondering whether you think it would still be & good idea to send something? Answer—It is not too late to send something if you and he would like to, although it is really not necessary— especially since he did take remem- brances to the children. But I hope he wrote his bread-and-butter letters to his hostesses, because they are an exaction of etiquette which every host- ess expects from a well-bred young person in return for her hospitality. * ok X % \EAR MRS. POST—Would you be inclined to say that early in September was still too early for a bride and her only attendant to wear velvet. Answer—Unless the wedding s to take place in a very northern latitude September is rather early for velvet. (Copyright, 1936.) —at home, at school, or in the store—you know he’s getting SAFE ice cream—guaranteed X lay Breyeu famous 'Plnge of Purity' Co )