Evening Star Newspaper, September 23, 1936, Page 31

w Ideas Must . HaveTimeto Germinate Mental Digestion of New Theories Can- not Be Hurried. BY ANGELO PATRL Arrm a seed is sown there is & time of silent waiting. The ex- pectant planter must hold aloof while the seed takes hold, germinates and then pokes a sprout above the surface. If he plants rightly he will not need to worry about watering and the rest, save under unusual conditions. Right conditions of growth demand severe “letting alone.” ‘Teachers must know and regard this principle in all their teaching. First they prepare the way for the idea they wish to plant. Gently and firmly, with sure hand, just when things are ready, they drop the idea into place, cover it neatly and leave it. The time that is necessary for the idea to sprout, to come nto ex- pression, varies infinitely, but there is always, no matter what the condi- tions, the pregnant pause that allows for germination and growth. If that is disregarded failure is certain. This failure follows fast upon the immediate testing of new work. Only & few of the class will respond ac- curately and clearly at the time the lesson is given. If the teacher allows a day, or several days, to go by before testing the result of a given lesson, the results will be much better. Class tests to inform the teacher about the efficacy of her instruction, and the children about the accuracy of their impressions, can usually be given about four weeks apart. The teacher has meanwhile been elaborating, ad- vancing, deepening the ideas she is cultivating; repeating the knotty points, drawing the children into co- operation with her. But she will not. 1if she is wise, give weekly tests, “Just to see how you are doing” More teaching, better quality teaching and fewer tests will bring surer and better Kesults. Correcting tests uses precious nervous energy that teachers can ill spare. Class room work is severe on nerves and teachers ought to be able to close their work in their desks and leave it there until the next day without & backward glance. Work that is well planned, well presented, requires & minimum of drill and examination. Give the children time to digest in- formation before you ask for it in finished form. This principle applies to mothers’ teaching. It is fine to take children to see the inspiring sights of museums, docks, strange towns, and to attend shows, concerts, lectures and circuses, but beware of beginning an exam- ination the minute you reach home. All you will get will be a weary, “O, yes, it was nice.” “Yes, I liked it.” *“Yes, I saw it.” Keep the question for a while. Wait for that pregnant pause to bring life and growth to the stored experiences and you will get | & richer, surer result. ‘There seems to be danger of in- telligent parents beceming family dis- trict attorneys, ferreting out facts. Mothers go home from their clubs with mimeographed sheets of ques- tions to try out on their children, “If they know this and this they are passing, and if they know this and this they are high grade, but if they know these and these they are in the genius class.” In those sheets danger lies. Better remember that after all sowing of seed there must come that period of silence and waiting. You must regard it or come to grief. OMEN’'S FEATURES Shopping in % BY MARGARET WARNER. LREADY satin has established itself as the big favorite for blouses, especially those for the dressier suits of fur-trim- | med wool and velvet that require a blouse to make a smart looking en- semble without the coat. The shim- mer of soft satin that drapes easily seems to be the answer if one may judge by the overwhelming array of them, and they are so attractive that you will want at least one. Crepe blouses have been the accepted mode for so long that satin has a distinctly new and different look. It s quite in keeping with the prevailing trend for elegance in dress and is a wel- comie change. White is preferred to colors at the moment. More people are asking for white satin blouses than other kinds, but black is also good, and champagne, that delicate tint of ivory with a pinkish tinge, is most flatter- (Copyright, 1936. ing. It is easier to wear than dead | blouse story. Of course, We used to have a minister who was particularly fond of the thirty-first ehapter of Proverbs. Especially the part, “Who can find a virtuous woman? « . . She riseth also while it is yet night and giveth meat to her household and a portion to her maidens . . . She layeth her hand to the spindle, and her hands hold the distaff.” We often wondered if his sermon wasn't in- tended for his wife, for she was a particularly bad housekeeper. This time of the year we always feel like paraphrasing his text thus, “Who can find a clever woman? She beginneth also while it is yet Septem- ber and maketh Christmas gifts for her household and her maidens. She layeth her hand to embroidery and her hands hold her needle.” So if you're one of those clever women, here’s a suggestion. Nothing could be more useful than kitchen towels, and having such jolly ones to take out when a kind guest offers to help with the dishes—why, as the little boy said, “It's perfect.” There are seven towel patterns, one for each day in the week, and there 13 enough design in mammy’s clothes to suggest something bright and gay in the way of color. The pattern envelope contains genuine hot-iron transfer pattern com- prising seven motifs, each one about 6 by 8% inches; also complete, easy-to- tunderstand llustrated directions, with diagrams to aid you; also what stitches to use and What material and how much you will need. Washington Satin Is a Favorite for the Costume Blouse. Metallics and Cire Laces High Spots. | s T he tunic blouse of white satin contrasts smartly with a black skirt. Black cire lace fashions a dainty affair for dressy occasions, and black cire satin printed in silver is a new idea. ~—Sketched in & Washington Shop. white satin and is equally good with black or brown. Robins egg blue is strongly featured for costume blouses. [ It is & youthful choice for the black or green suit and we have found some adorable ones in the local shops. ‘When the season begins to set its pace and afternoon engagements are once more important considerations, cire laces and metallics will add still more interest and elegance to the the first blouse considerations are more modest —the sports shirt of crepe, challis and the bright plaids that the younger set will wear—but as these are so prominently displayed at the moment, we shall tell you about the dressier types of blouses. * x x MONG the preferred white satins, overblouses take first place, and include belted hip-length styles, pep- lum, waistcoats and fitted waist- band types. Blouses with hand-fin- ished details at the neckline are much liked. For instance, wide strip- ing, fagotted together, forming & nar- row vest panel with a row of tiny satin bows through the center is a conservative design that looks well with the coat thrown open. Then there is the swing tunic with small collar and belt trimmed in stitching and buttons of shiny black jet. The sleeves of this one are interesting. They are three-quarter length, full at the shoulder and shirred on the inner side through the bend of the elbow giving & graceful drape. In black satin there is a plain tailored tunic cut away at the front below the waistline and colsely-but- toned above with small jet buttons. ‘This unbelted princess model with top= sleeve fullness could be smartly com- bined with a black cloth skirt, serv- ing as & first Fall dress. Of course, the long tunic blouse is less adaptable to wear with the suit on account of its, extreme length, but is an admirable method of concocting & new dress in a hurry by using a skirt that you may already have on hand. Black cire satin makes a nice short blouse with open neck and an at- tached-collar scarf. The only fasten- ing is a couple of carved green jade buttons at the waistline, so that the front can be arranged to suit the in- dividual taste. LI ONE of the high spots of the blouse collections is & black cire satin with small painted squares of silver and green. Silver kid binds the edge of the neck and lapels, which are held together at the front with two large green balls linked through two but- tonholes. Shirring at the -shoulders and center front just above the nat- ural watstline are further details of this unusual mode! with swathed waistband effect. For a blouse to wear with the ankle- length skirt of black chiffon velvet, there is a lovely black cire lace affair. It is cut on basque lines, closely mould- finished with a little lace peplum. This is going to be a great season for all sorts of fascinating little bro- caded and metal cloth jackets to wear over simple afternoon dresses and to convert “jaded” evening frocks into new-looking dinner gowns. Some of these you will find in the blouse de- partment and others are to be f among the accessories on the near the neckwear. One of lovely floral lame combining purple and green on ground overlaid with sil collar and lapels, fits way along the line with flare to the peplum over the can find a lot of uses for this one. H 58 L i it H 4 b : 2 To obtain this pattern, send for No. 274 and inclose 15 cents in stamps cover service and postage. Address orders to the Woman's Editor o (Covyright. 19360 coln of The . Wealth 6f Fruit and WEDNESDAY, SEPTEMBER 23, 1936 -End-of-the-Season Canning and Pickling Suggestions Prove Helpful Method of Drying Corn Is Explained in Detail For Novices in the Art Vegetables Lingering in Logal Market Spurs House- wife to Action. BY BETSY OR those readers who have missed some of our CASWELL. and preserving canning articles and have not secured one of the leaflets containing charts and time tables for preserving and je! , the Bureay of Home llymaking, Economics of the United States Department of Agriculture has many inte: things to say along these lines. There is still time to do some “putting up” of Summer good things for the Winter, for many fruits and vege-: tables linger in our Washington mar- kets that are suficlently high in quantity and low in price to make it well worth while to imprison their flavor and wholesomeness in glass jars. With this situation in mind, the bureau has prepared some simple in- structions for putting up tomatoes, pears, plums, quinces and so forth; also some good directions for drying corn. They say that more and more people are becoming fond of dried corn these days, and many prefer this method of keeping it to canning, be- cause results are usually better. As for tomatoes and tomato juice, they are insistent on the good that both of these items do in this world! * x % 4 “CANNID tomatoes—home canned or factory canned—are probably richer in vitamin C than tomato juice canned alone,” says the Bureau -of ‘Home Economics. “For vitamin values, therefore, the best and cheapest way to get the juice is to strain it off the canned tomatoes. But serve it at once. Don't let it stand uncovered, because it loses vitamin value when exposed to the air for any length of time. “The bureau gives directions for canning tomatoes as follows: “Select firm, ripe tomatoes of me- dium size and uniform shape, free from spots and decay. Put into trays or shallow layers in wire baskets and dip in boiling water for about a min- ute, according to ripeness. Then plunge quickly into cold water, drain, peel, and core promptly. Pack into the containers as closely as possible. Fill with hot tomato juice and add 1 teaspoon of salt per quart. If using tin cans, exhaust them 5 to 6 minutes before sealing. Process in a boiling water bath, 45 minutes for pint or quart jars, 35 minutes for No. 2 and 3 tin cans. “Or cut the tomatoes in quarters, heat just to boiling, and pack hot, and process 5 minutes. “Corn is one of the most difficult vegetables to can successfully because it contains little or no acid, and makes such a dense pack that it is hard to heat sufficiently hot all through to destroy the organisms that cause it to spoil. For this reason, canned corn should be processed in a pres- sure canner, and not in a water bath. In particular, do not rely on an oven. However hot the oven itself, the corn never gets above the boiling point, which is not hot enough to sterilize & thick, pasty mass like corn. * %k * ¥ “DRYING corn is not at all diffi- cult, and the product is excel- lent. The directions are: “Gather the corn when in the milk stage, but gather only as much at & time as can be handled immediately, and do not allow to stand in & warm place, because corn deteriorates rap- idly under those conditions. Husk and trim the ears with & knife to re- move any worm injuries, but silking is unnecessary. Place in wire baskets or wire-bottom boxes and plunge them into boiling water for 8 to 12 minutes, for ‘blanching,’ that is, until the milk is ‘set’ and no fluid escapes when the grains are cut across. As the younger corn takes a longer time for blanch- ing than do the more mature ears, di- vide the corn for husking into older and younger lots. “After blanching, empty the corn upo.. & table, let it drain and cool enough to handle, then cut the grains from the cobs with a strong, sharp knife. Spread the kernels 2 to % inch deep upon trays for drying. For best results, begin drying at rather high temperature (165 degrees to 1756 degrees F.), and lower this as the corn becomes nearly dry. Stir from time to time to keep the grains separate and permit them to dry easily. Properly dried corn is hard and t, and the kernels break with a clean, glass-like frac- ture. A drier to use over & aok- stove can be made of s packing box with cleats to hold the trays apart. “Pears for canning—Kieffers in the South and central regions, Bartletis in the North—are at the height of their season mnow. Kieffers, by the way, gathered when just mature but not ripe, are much better if stored before canning for 2 to 2% weeks at a temperature of 60 to 65 degrees. That is about the temperature of a cellar or a basement room at this time of the year, and this treatment mellows the Kieffers and gives them flavor. Seckel pears, now ripening, are best for pickling. DR “(YREEN GAGE plums are ‘on hand now, and in the more Northern sections there will soon be damsons. Grapes are coming along in the middle northerly sections—slipskin grapes, especially Concords. The New York and other Northern crops will follow in October. In Michigan and New York, and some other Northern areas, there will be peaches all through September—yellow freestones for can~ ning and preserving. My Neighbor Says: Ground around shrubs and rosebushes should become partly frozen before covering with leaves for the Winter. Covering is used, not to keep out frost, but to prevent too early starting of growth in the Spring. Pour & cup of cold water over cooked cereal before leaving it “Pears, plums, peaches—all the fruits, In fact—do not require proc- essing in a pressure cooker. Because of the acid they contain, the fruits and acid vegetables, such as tomatoes, can be safely processed in a bofling ‘water bath. “Grapes and quinces are the best Pall fruits for jelly because they con- tain both the pectin and the acid nec- essary for jelly making. Grape jelly does, of course, present the problem of spikes, or crystals which form in grape juice. But this can be pre- vented by allowing the juice to stand overnight in a cold place, preferably a refrigerator, and then siphoning it off into another container ‘or straining it. Or the juice may be canned and allowed to stand for some | weeks before making it into jelly. “For sweet pickle, the fruits this month are Seckel pears, peaches and ‘water-melon rind—pickled by cooking in & sweet-sour, spicy sirup. And there are green tomatoes, which make such good dilled pickle and dilled sweet pickle, or may be long-brined to make into mixed pickles. * X ¥ * ““ R dilled green tomatoes, place a layer of dill, fresh or dried, and about 2 ounces of mixed pickle spices in the bottom of a 5-gallon crock and flll the crock with green tomatoes to within 4 or 5 inches of the top. This will take about 40 to 50 tomatoes of medium, uniform size, which should be fresh picked, well washed and drained. Over the toma- toes pour a brine made of 1 pound of salt, 2 gallons of water, 1 pint of vin- egar, 4 tablespoons of sugar. Then place a layer of dill on top and cover with a heavy plate to hold the to- matoes under the brine. Use only enough brine to cover, or the liquid drawn from the tomatoes will make the jar overflow. Each day remove the scum that forms over the top and keep the pickles at even room tem- perature, about 70 degrees, or even as warm as 86 degrees if possible. “In about 2 weeks the pickles are ready to use—crisp, well flavored with dill and clear throughout, with no white spots when cut. To store them, pack the cured pickles in sterilized quart glass jars and add one-half cup of vinegar to each. Fill up the jars with pickle brine, but first strain it, bring to the boil and cool. Seal the jars air-tight and store in a cool dry place. These dilled tomatoes may be made into sweet pickle if desired, by slicing them thin and packing them in @ sweet-sour sirup seasoned with spices, tarragon and olive oil.” WOMEN'S FEATURES 4 Chic Run-About Frock May Be Made Successfully From Any One of a Dozen Fabrics. BY BARBARA BELL. ERE'S a frock you will wear from morn 'til night, and it offers an endless variety of fabric possibilities with equal- ly fetching results. ‘The center panel extends from yoke front to hem, sccompenying side pleats and rendering slimness. Note the comfortable bodice closing and Dorothy Dix Says Bringing Up a Girl Calls for Very OW to handle young girls is such a heart-breaking prob- lem that it must make many parents sigh for the good old days when daughters were kept un- der lock and key from the time they shed pinafores until they put on their wedding gowns. The difficulty of solving this question has given rise to two opposite schools of thought on the subject. One de- nies young girls all personal liberty and makes them virtual prisoners at home. The other imposes no re- strictions upon them and lets them run wild. And which system of bring- ing up a girl is most disastrous, heaven alone knows. On the one hand, we have the sorry spectacle of girls scarcely in their teens, girls as ignorant of the world as the day they were born, whose ir- responsible parents give them no guidance or protection and permit them to ruin their lives before they have fairly begun. Everywhere we see girls who are mere children who have been given automobiles in which they tear around at breakneck speed to places of which their fathers and mothers have never even heard. * ok k% ON THE other hand, we see parents who, through fear of their own little ewe lambs running into dangér, 2s do so many others about them, keep them s0 closely confined in the home corral that the results of being too much guarded are as bad as not being guarded at all. The fathers and mothers who make their daughters wear little girls’ clothes while all the other girls have sophisticated frocks; who won't let their daughters have their hair waved, or use lipsticks or rouge when all the other girls are painted up like barn doors; who won't let their daughters go to the school dances with boys when all the other girls have dates, think that they are protecting them. But, nine times out of ten, what they are really doing is to turn their girls into liars and cheats, and hurl them into the very temptation from which they are trying to keep them safe, or else they isolate them. If » girk is naturally high-princi- pled, or if she is mild and meek and timid, she obeys her parents and sits at home of an evening and reads an improving book while the other girls are having good tifnes and play- ing around with the boys. But I she '3 high-spirited and full of life and avid for pleasure, as most girls are, shé is only too likely to climb out of the window when the door is shut, pick up boys on the street, g0 places and do things that she never would have dreamed of do- ing if she had been allowed to have the boys come to her home to see her and to have a reasonable amount of liberty. * % % x > - overstrict parents who will let their young daughters have any association whatever with boys forget s number of important things. One is that girls in their early teens > Is a Problem That Careful Study. the remedy for that is not to deny them the society of boys, but to give them an overdose of it. Make boys forbidden fruit and girls will follow their Mother Eve's example and break their necks to get them. Make boys a commonplace and they will just be Johnny Jones and George | Smith and of no interest whatever to them. Another thing parents forget is that young people run in crowds, and that if they keep their daughters from being ome of the bunch they simply shelve them. When they grow up they are aliens. They don't belong. They are left out of every- thing. They are wall-flowers at par- ties. They can't break into that close corporation of the boys and girls who have played together since thelr grammar school days. Many s girl is an old maid because her mother wouldn't let her go to the janior prom. ; Still another thing that parents forget is that the girl who is never allowed to have a date until she is 20 years old doesn’t know how to make herself attractive to men. She is awkward. She is either too diffi- cult or too easy. She lacks the tech- nique that a girl must begin acquir- ing almost in her cradle if she ever becomes one of the popular girls who never lacks for dates and whose dances are cut into mincemeat. The moral of all of which is that moderation is the word for parents in dealing with their girl children. Drive with a light rein, but see that they never get out of hand. perspiration odor from underthings. 1 use Lux now—Jim is devoted and I'm the happiest of wives.” Avoid Offending | sparts collar. Trim your frock with a contrasting leather belt and harmon- izing buttons and in just a few leisure hours you will have a grand all-pur- pose dress. It will carry you through the late Fall season right through the frosty days of Winter with ease and comfort. Its utter simplicity challenges amateur sewers, and makes it a play- thing for the experienced. No one can resist this lovely run-about frock and it's yours for the making simply by sending for your pattern today. Barbara Bell Paitern No. 1897-B is available for sizes 14, 16, 18, 20, 40, 42 and 44. Corresponding bust measurements, 32, 34, 36, 38, 40, 42 and 44. Size 16 (34) requires 41§ yards of 39-inch material. Sent 15 cents for the Fall Barbara Bell Pattern Book. Make yourself at- tractive, practical and becoming clothes, selecting designs from the 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 occas- jons are all to be found in the Barbara Bell Pattern Book. BARBARA BELL, Washington Star. Inclose 25 cents in coins for Pattern No. 1897-B, size. (Wrap coins securely in paper.) (Copyright, 1836, Bridge Sandwiches. Take an equal number of slices from white and whole-wheat bread. Cut hearts from both a white and whole-wheat slice with a cooky cut- ter. Fit the white heart into the whole-wheat slice and vice versa. Then go through the same procedure with cutters of club, spade and dia- mond shape. MARY, 25—“Our personnel man- agersaid I lost a promotion because 1 neglected daintiness. Now I avoid perspiration odor from underthings with Lux. . . have a better job.” Lux lingerie after each wearing to remove per- - spiration odor, save colors. Avoid soaps with alkali—cake-so8; harmful [ p rubbing. Lux has %0 are always boy-crawy, snd | harmful alkall, Safe in water, safe in Luz. Beneficial Effects of | Hair Brush [Strong, Brisk Massage Stimulates Scalp Circulation. BY ELSIE PIERCE. LAB’!‘ may have been “best of all” in childhood games. But in the matter of hair care the first is the most essential step in keeping the hair and keeping it in condition. That first is the hair brush. A few unfounded prejudices against hair brushing exist. At the bottom of the whole attitude, I suspect, is laziness. But some women hesitate to brush the hair because they feel it will interfere with the wave or setting. Others on seeing a few hairs on the brush rush to the cone clusion that brushing pulls out or encourages the hair to fall out. Properly done brushing will ace | tually prolong the life of the wave. And as for hair falling, any hairs that come out are just as well out because they are dead hairs ready for the fall. Providing the hair fole licle is normal and healthy there should be a new baby hair at the root. We know of no harm that brushing does. But what good! It cleanses the hair of surface dust and grime, distributes the ofl evenly along the hairshaft, polishes the hair, increase ing the normal, lustre of the coat. A single brushing session will often soften hair that has become quite dry, harsh and brittle. If you aren't accustomed to brushe ing the hair, do start at once to form the habit. And don't be alarmed if the scalp feels a bit hurt. It will tingle. It should. That indicates that the blood is rushing to the sure face, that circulation is speeding up a bit. Which is exactly what you want, because the health of the scalp and hair depends on the nourish- ment from the blood stream. Let's take for granted that your brush is a good one. It should be. It is one of the wisest investments and second only to the toothbrush in dire necessity. Be sure the bris- | tles are fairly long, flexible, they should reach through the hair and over the scalp, if they merely ride over the hair they don't do enough. Now, then, how to brush is the next step. Up and out. Never flat and down except when you are ready to dress the hair. Brushing flat and down may pull the hair, may even upset the wave. But brushing strand by strand up and out and maneuver- ing the brush so that you resily form a semi-circle over the scalp and through the hair that acts as scalp treatment and cleanser in one. And do keep your brush clean. Otherwise its value is lost. ' Cook’s Corner BY MRS. ALEXANDER GEORGE. TEA SERVING TWENTY. Lobster Circles Chicken Rolls Nut Bread and Cheese Squares Marmalade Biscuits Hot Chocolate Sand Tarts Cocoanut Cookies Sand Tarts Coconut Cookies Salted Nuts LOBSTER CIRCLES. (For 20 sandwiches) 13 cup lobster 1 tablespoon 1, cup chopped chopped celery pimentos 1 hard-cooked 1 tablespoon egg, minced lemon juice 4 tablespoons 15 teaspoon salt mayonnaise 4 Mix ingredients and spread on but- tered bread slices, cut out circles and garnish tops with pimento stuffed olives. Cover with waxed paper and damp cloth and store in refrigerator. CHICKEN ROLLS. Make a chicken salad, finely cut and use as filling for thinly sliced white bread (crusts removed). Roll up tightly and wrap in waxed paper and a damp cloth until serving time, NUT AND CHEESE SQUARES. Spread nut bread sandwiches with cream cheese blended with sweet cream. Cut into small squares. MARMALADE BISCUITS. Make 1-inch biscults, insert i3 tea~ spoon orange marmalade in each and spread tops with melted butter. Bake 7 minutes in moderate oven and serve immediately. The biscuits can be prepared for baking and stored in refrigerator for one hour and then baked as needed. COCONUT COOKIES. 1 cup sugar 14 teaspoon salt 3 eggs, beaten 1 cup flour 1 teaspoon 1 teaspoon baking vanilla powder 1% teaspoon 12 cup coconut lemon % teaspoon mute extract meg Beat eggs and sugar. Add rest of ingredients, mix lightly and pour into shallow pan fitted with waxed paper. Bake 25 minutes in moderate oven. and sprinkle with Tea Cut in squares BETH, 18—“T didn’t know why I wasn’t popular until I read a Lux ad about perspiration odor from underthings. I takenomore chances —use Lux—have lots of friends.” Removes perspiration odor Saves colors