Evening Star Newspaper, September 25, 1936, Page 43

THE EVENING STAR, WASHINGTON, D. C., FRIDAY, SEPTEMBER 25, 1936. WOMEN’S FEATURES. WOMEN’S FEATURES. .Recipes for Cooking Fish Given Last Week Occasional Need for Privacy Often Felt by Young. Over the Radio Appear in Print Easy-to-Make Frock |/Thorough Smart Daytime Dress Offers New Fash- Sham poo ion Details and Lines. 4 I mpor tant Careless Soaping and Column Also Includes Simple Directions for Al Fresco Preparation Glorifying the Wriggling Eel and the Lus- Shopping in Washington A Smooth Foundation Is Essential to Success of the Princess Silhouette. - Provision Should Be Made for Them. BY ANGELO PATRL "an is Prissy? Have you S seen her about?” “She doesn't want to be seen, I imagine. She is in the clump of old cedars reading a book. Been there for the past hour or so. Why? Do you want her?” “No. Just so that I know she is all right. She likes to get away by her- self .very once in a while and it’s good for her, I guess. I used to do it myself. Hid in the attic or the hay loft or climbed in a tree. Just . 80 as to be alone for awhile.” Some such privacy is a need most children feel. Some mothers are troubled by it and try to drive the children out to play with the others. “Why are you moping in here by yourself? Just go along now and play with your brothers or sisters.” Children usually seek the compan- ionship of others in their play, but there comes an hour when the health- fest and most active child feels the need of a quiet retreat where he can sit awhile with his dog or his book or his thoughts and be at peace. Let him have it. In the:. days of high-pressure edu- cation this quiet place and hour is required. School days are long and severe on growing bodies. < here is much noise, and noise wears down children’s nerves amazingly. There are special lessons, language lessons, dancing, dramatics, art, music, all re- quired ir time outside school. There are social obligations that must be met. Grandmother must be visited, this one must be seen off on a trip, this on to the hospital, still another has to receive congratulations or con- solations, and the children have to do their share always. Otherwise, “they would never be for en.” Allow the children their precious quiet. Help them to it if iecessary. That does not mean that a quiet hour is to be imposed because it is good -for them. Imposition wouid mean enother burden, another worry. Just allow the child to find his own solace | in the peace of his spirit. This is one good reason for .eep- .ing all churches open all day. I have seen children, whose teachers and parents knew as careless, noisy, troublesome young ones, steal away and enter the church to sit in a dim corner and “be still.” There is heal- ing in the atmosphere of the place, cure for the ailing soul. I believe that all churches of all faiths should open wide their doors to give sanc- tuary to weary children. be put to no better purpcse, in my opinion. ‘This is the special need of city| children. In the country there are inviting places standimg ready for those who care to go to them. The shade of the hemlocks, the bank by the river, the old orchard and the back of the pastures, where the nut trees line the gray stone walls, are haveus for country children. But where ca.. city children find peace? In all our providing for youth, we have neglected this important pro- vision, the place for quiet meditation | ¥ and cultivation of the inner strength that is the spirit. . Maybe something can be done about it this coming| season. The Old Gardener Says: Home owners may hesitate to install tile drains, and yet this practice is not expensive and often works wonders in making land available for lawns and for gardens. A four-inch tile placed two and a half feet deep, with a drop of one-eighth of an inch to a foot, is surprisingly success- ful in carrying off excess water. A grade of one-sixteenth of an inch to a foot is safe if the tile is carefully laid. Perhaps there is no lower ground or a brook to receive the latter. In that event, a blind well should be construct- ed. This means digging out the ground for several feet below the lower point of the drain and fill- ing it in with stones. Then the water works down through the stones and gradually seeps away. (Copyright, 193¢, 1If roses are your favorite, we offer this centerpiece for chet, and if your hook is not so nimble, we offer it anyway. They can| Center: i BY MARGARET WARNER. | OW will you look in the new- smooth fitting princess | I frocks? That is the question | that is revolving in many minds these days when vacations | have added a few pounds in the | wrong places and Summer’s general negligence on the subject of figure control has been a little unkind in its after effects. Fall fashions favor a silhouette that accents a fitted waistline, & slim diaphragm and & continuous smooth- moulded line on down until it melts into the outward swing of the skirt. So it's high time to cast aside those thin Summer substitutes for fgh-dles that Washington weather ne- cessitates, and get into proper shape once more. It really feels good to get into a garment that keeps you erect both sitting and standing and makes you look inches taller and feel more important in the bargain! But how shall we go about acquir- |ing this sveldt figure? What shall ! we get for comfort all day long, and extra special litheness for gala nights? The shops are advocating |a corset wardrobe in order to care for all of your needs successfully. And why not, at the beginning of the season get this whole matter straightened out to your own satis- faction and instead of buying one girdle and thinking that it will do, have a well-fitting high-waisted gir- dle for business and all around wear, with a fresh supply of brassieres, and an all-in-one foundation suited to your special type for wear with fitted afternoon and evening dresses. Then if you go in for sports at all you may also want some sort of pantie girdle and sweater bra of plain ba- tiste, unless’ you have enough left your It is really all in filet crochet, but there is a simulated inset, like & center panel, which Seamless lastex foundation for the princess silhouette. Left: A featherweight founda- tion for the slender figure. Right: Satin lastex girdle with long brassiere gives a smooth line with comfort for general wear. ~—S8ketched in Washington 8hops. over from Summer. But the one- i plece foundation garment is some- | thing you cannot get along without | this season. Only the other day a ‘;nyun in one of our shops while | showing me some newly received merchandise said: “You know, you simply have to wear a good founda- tion garment under thesel” * x k% AND so, even the younger set will be getting into girdles and foun- dations in order to make the most of their new clothes. Girdle news is that they must be high-waisted and plenty long. Fourteen inches is the average and they are adding a couple of inches to some of them for extra insurance against any bulges at the thighs. Satin lastex in a combina- tion of one-way and two-way stretches makes a good girdle for all day wear. The front panel is satin with the sides and back of satin lastex and a | side front zipper closing. The smooth, shiny surface allows free movement of slip and dress. This is a good choice | at 85 for the average figure. Another good model for the youthful figure with hips and thighs a little heavier than she wishes, is a two-way sfretch lastex girdle with a batiste backing at the front with two bones, and the sides laced at the top for ease in pulling on and off. This is not a new model, but it is so comfortable and so satisfactory in appearance that it is a perennial favorite. This comes at $5 and in a finer texture of silk lastex at $10. ‘To wear with it a long brassiere is excellent as it takes care of any rolls that may appear just above the girdle and gives you a flat diaphragm, especially good when sitting all day. Contrary to general belief, these longer brassieres are not at all uncomfortable to wear, and bridge the gap between girdle and short bra. These bras come in three styles, a piain un- trimmed batiste, a lace-trimmed day- time model and a low-backed evening one, also of lace, and all with uplift petal reinforcements under the bust. * k% % OP COURSE there are many at- tractive styles of short bras, in- cluding the little wisp of French net with detachable elastic straps that may be worn in three different ways to comform to various types of for- mal frocks. And then for the fiat-chested girls there are several little aids to & more perfect figure that can be tucked inside the bras- siere. These will be more popular than ever this year when curves are definitely indicated. The ‘shops are full of interesting- looking one - piece foundation gar- wide satin reinforcements under the net top. At a recent important showing of ashions in New York several import- Aoundations were presented in col- cious Oyster Is an Easy 0 | to steam. Strips of bacon 3 hard-cooked eggs, cut in pieces; flavor well with salt, pepper and pap- rika. Turn the mixture into a hot rice ring and serve at once. MR. BAILEY'S WAY OF COOKING FISH IN THE OPEN. A small amount of salt pork is { diced and fried crisp in a pan. Atter it has reached that point, supplying plenty of fat, onions, parsley (if any is available), celery, salt and pepper are added, and then a generous supply of tomatoes, canned or fresn. Wnhen the mixture is bubbling nicely the fish, which have been split, are placed in the pan, tent fashion, witn tne back, of course, up. A top 1s put on the pan and the fish are are draped over the fish when they are placed y|in the pan. The steaming is con- hot dish, keeping it warm, and put the cider in a small saucepan. Thicken it with a little flour, three or four tablespoons of butter, and stir well until it is perfectly smooth. Last add one teaspoon of chopped parsley, pour over the fish and serve at once. Garnish the fish with thin slices of lemon and parsley. OYSTERS YUKON. Drain and dry one quart of oysters. Place them in a layer in a glass bak- ing dish. Dredge them well with salt, pepper and horseradish to taste. Mix well together Y3 cup Parmesan cheese, 13 cup Edam cheese and Y3 cup Swiss cheese, all grated fine. Add to these 3% cup fine bread crumbs, blend well and spread over the oysters. Dot gen- erously with butter, and border the dish with cooked mashed potatoes squeezed through a pastry tube. Bake in a moderate oven until the oysters puff and the potatoes are browned. BAKED BLUEFISH. Clean, split and bone the fish, and place it in a well-buttered oven-proof platter. Bake for 20 minutes in a hot oven. While this is going on, mix to- gether % cup butter, creamed; 2 egg yolks, 2 tablespoons finely chopped onion, 2 tablespoons chopped pickles, 2 tablespoons parsley, 2 tablespoons capers, 2 tablespoons lemon juice, 1 tablespoon vinegar and salt and pap- rika to taste. After the fish has baked for its 20 minutes spread this mixture all over it, return fish to oven and con- tinue baking until fish is done. , MIXED SEA FOOD IN RICE RING. Saute one pound of mushrooms cut | nished in halves, and mix with one pound of Dorothy tinued until the fish are thoroughiy cooked. CONEY ISLAND CLAM CHOWDER. When you buy the clams have them opened and the liquor drained oft mnto a separate container. Chop the clams and dice onions, potatoes ana celery. Add a few tomatoes, either cannea or fresh; some finely chopped parsley and plenty of salt and pepper. Cook all together with the clam liquor— the chowder thickens from the cubes of potato cooking down. This is always popular—so make plenty of it when you plan to serve it! = EELS A LA POULETTE. Clean and skin two pounas of eel and place in & pot of boiling water to which & cup of hot vinegar has been added. Boil for 15 minutes, then remove from the water and cut into three-inch pieces. Put one table- spoon of butter into a frying pan, add the eels and pour one can of mush- rooms over all. Add two tablespoons of flour rubbed smooth in butter as the eels begin to fry. Ada parsiey, thyme, bay leaf and an onion—all minced fine. As the grease rises dur- ing the cooking process skim it off. Add a little cayenne and salt to taste. ‘When the eels are giute done, ana tender, remove the pan from tne nre and add the yolks of three eggs mixed thoroughly with the juice of two lemons. Be sure not to set the pan back on the fire after this nas been done, or the eggs and lemon juice will curdle. Serve on s hot dish, gar- with thinly sliced lemon ana tomato. Dix Says The Overloving Mother May Do Her Children Irreparable Harm. an overly devoted mother, for mother love can curse as well as bless. Many a man and woman can blame their mother’s unwise affec- tion for their failures and their wrecked and miserable lives. It is the custom to glorify mother love and to assume’that R 15 one of the good things that cannot done, but, in reality, it & child to have & me not love it enough than one who loves it to deal 1t is unwise mother love that smoth- ers out all initiative in chilaren anda makes them weaklings who never learn to stand on their own feet. Mother babies her youngsters until she forces a perpetual infancy upon them. She waits on them hana ana foot and works her fingers to the bone to keep them from any labor. She saves them from every haraship and every responsibility, and as a result when they grow up and go out into & world that is not soft-padded with mother love they are lost. ‘I'ney can’t hold their own in the battle ot life. They can't take it. And tney Just throw up their hands ana quit. * k¥ % wn:i’m see a husky half-grown \HE greatest misfortune that can I happen to any child is to have it the overloving mother who the anti-social men ana who never fit into life some- E ] Sg H T i 411l BE. i i i g | § ; 5 i ig i g | Tm there is the possessive mother who loves her children so fran- tically that she cannot bear to give them up and who sacrifices them to her desire to keep them with her. All of us know talented boys and girls ‘whose mothers have shut the door of opportunity in their faces because they could not stand the thought of their going to a distant city or a for- eign land where fortune beckoned, so they doomed the ambitious . young people to stay on the old farm and eke out & miserable existence, or to stand behind a counter in the vil- lage drug store and concoct ice cream sodas when they should have been making fame and fortune for them- selves. And we all know the possessive mothers who will not permit their children to marry and set up homes of their own. We have seen the sour old maids and desiccated old bache- lors, the broken hearts and ruined lives that have been the price of mother love, and we have thought that it was a crueler thing than hate. Wise is the woman who does not let her love for her children become an absorbing passion that blasts them. Cook’s Corner BY MRS. ALEXANDER GEORGE. A FALL SUNDAY. BREAKFAST. Chilled Orange Juice Sérambled Eggs and Bacon Wafles Strup Coffee DINNER. Fresh Vegetadle Salad BY BARBARA BELL. ! HIS tempting bit of simplicity has set your heart aflutter and now you want to know all about it. We could start by telling how lovely, stunning and gorgeous the frock will look on you, but your friends will do the compli- menting, so, instead, let’s take a peep at the constuction lines since you're | the one to make it. A dainty circular yoke with scal- loped closing and a youthful Eton collar tops a gracefully smooth and roomy bodice which in turn depends on the support of a tube skirt, dart- fitted in the back for a snug fit and tightened at the waistline by & self- fabric belt. Chic, too, are the twin pockets, and uppity sleeves, shown in two different lengths—both as smart as can be. It's so easy to cut and sew together that you'll be amazed at the minimum amount of time and “dimes” it requires for the finished picture. Fashion it in synthetic, crepe, or wool jersey in your favorite | color, then note reflection. Barbara Bell pattern No. 1969-B is available for sizes 12, 14, 16, 18 and 20. Corresponding bust measurements 30, 32, 34, 36 and 38. Size 16 (34) requires 3% yards of 39-inch material with short sieeves, and 4l yards its captivating Tips on the BARBARA BELL, Washington Star. | Inclose 25 cents in coins for (Wrap coins securely in paper.) with long sleeves. Contrasting collar requires 13 yard. Send 15 cents for the Fall Barbara Bell Pattern Book. Make yourself attractive, practical and becoming Barbara Bell well-planned. easy-to- 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 Barbara Bell Pattern Book. (Copyright, 1936,) Food Market BY LUCIE EBERLY. T!m first of the season’s cranber- riey arrived in large shipments from New Jersey this week. When we see them in the market we are compelled to believe that Fall is well on its way. Our menus may now be- gin to include a few cold-weather | substantials, such as luscious Long | Island duck. juicy prime roast of beef or even good Brunswick stew! Cranberry sauce is good with any of these, too, so start some popping in the kettle and make that first typ- ical Autumn dinner complete. * ok x X FR.!NCH or globe artichokes, an- other Fall and Winter specialty, are coming in regularly in' splendid lots now, too—they always bring a change to our tables in an interest- ing manner. Small, sweet white on- ions for boiling and creaming are at their prime. Large Spanish onions, for salads and French frying, are also at the height of their season. (They are delicious baked, too, by ter beans, two old-fashioned favor- ites, suggest & number of tasty cas- serole dishes. Lima beans from near- by are still coming in very good lots fine. Seckel pears from nearby and Bartletts from the West are good, too. Cantaloupes are still arriving, but well-ripened ones are hard to find. Honeydews are good, but not as plentiful as last week. They have not gone up in price, however. | plums are seen here and there, but it is evident their season has passed. ifornia are still very good. Grape- fruit is arriving daily in splendid lots and oranges are improving with each shipment. Pineapple is hard to find. We'll have to wait until Thanks- giving for the new crop. Con- cord grapes and also the white seedless variety appear to be excep- tionally good and seem fo be .the fruit buy of the week. L D!Tl to the severe hurricane that swept the coastal regions of Vir- ginia and the Eastern sea coast, both poultry and sea food has advanced in price. Many of the poultry farms in the South were practically ruined and thousands of half-grown chicks killed. ‘While we have not felt the advances to any marked degree, it is predicted that prices will continue to jump daily from now on. So if you're fond of fried chicken eat your fill before the budget says “thumbs down!” At the sea food stands we find mer- chants hoping desperately for good “catches.” It has been almost im- possible for them to meet the current demands with the few “pot luck” shipments that have been received since the storms. Many of the pan fish have jumped as much as § cents received within the next day or so. Jumbo frog legs, as well as the se- featuring them at special prices for week end selling. * % ¥ % clothes, selecting designs from the make patterns. Interesting and ex- | A few damsons and German prune The large President plums from Cal- | Rinsing Often Cause of Dandruff. BY ELSIE PIERCE. ACLEAN.calpnmemn‘t!m- portant step toward hair neaitn and hair beauty. And there are two major ways to achieve scalp cleanli- ness—via and shampooing. Tonic treatments, too, but these are more or less specialized. ‘I'ne 1act remains, however, that most women rely almost exclusively on the shampoo for scalp cleanliness. Ana yet few realize that to be really successtus the shampoo must be very thorougn. To see women rush into a beauty salon and say, “Shampoo and finger- wave and I must be out within the hour,” makes you feel that tnese women invite a hit-and-miss, hurriea scalp soaping. It s too bad, because the operator cannot help hurryng. And a poor shampoo leaves an open door to scalp trouble—to a combina- tion of dust and oil and grime, to scalp scaling, to bacteria. raiure to rinse every bit of soap away means more havoc. Do you know what fs meant by soap dandruff? Scaly bits that look like dust that film the color of the hair. Most women today have their hair shampooed and then finger-waved in the professional parlor. But for those who have either naturally wavy or straight hair, which they preter straight, and there are a cnosen rew individuals to whom straight nair 1s becoming; or for those who have to shampoo their hair at home, 1t 15 a worth-while, wise investiment to nave at least one thorough shampoo at a 1ulmermx' beauty salon. Sucn saions }h-ve made a special study of sham- pooing in the past few years. You'll |find that a shampoo 15 reauy a | thorough scalp treatment starting witn i'ma.snge. with thorough brushing ana then the shampoo. ! Bland soap in liquid form 1s usea. | Never the bar right on the head. ror one thing, it is difficult to distribute | the suds evenly, if bar is used; for another and more important reasor. | it is difficult to rinse thoroughly. Liquic |shampoo may be made at nome by shaving the bar, allowing 1t to simmer over a slow flame in water, putung 1t in a clean, sealed jar for a rew days. Two or three thorough soapings. As many rinsings. And then more. A spray is used. Very warm water, then cool. Not cold. A spray usually starts the shampoo before tne soap- ing. Unless oll has been usea nrst Following an oil treatment start tne shampoo by soaping, before aadin: water. After thorough rinsing acc an acid rinse if you wish, lemon juic for light hair, vinegar for reddish or | brunette hair. - Thorough rinsing 1< {half the secret of the successtui shampoo. Actual directions for making nqui- shampoo at home, also for shampoc {ing the hair, are contained m m bulletins on hair care. Send seir- ac- td;’:suefl. stamped (3-cent) envelope tor m. Cream Cheese Refrigerator Cake. 1% cups (one can) sweetened con- densed milk. 4 tablespoons lemon juice. 13 teaspoon salt. % cup orange juice. 1 tablespoon grated orange rind. 2 packages (six ounces) cream | cheese. | Lady fingers or sponge cake. Thoroughly blend sweetened con- densed milk, lemon juice, salt, orange | juice and rind. Fold in two pack- | ages (six ounces) of cream cheese | which has been forced through a sieve. Line oblong loaf pan with wax paper and layer of split lady fingers | or sponge cake. Cover with s layer of the orange and cheese filling. Re- peat until cheese mixture is all used. finishing with layer of lady fingers or cake. Chill in refrigerator for six hours. To serve, turn out on small platter and carefully remove wax paper. Cut in”slices. May be gar- nished with whipped cream. Serves eight. We Mix4 HONEYS to gainaFLAVOR- & inf0 = _—— [ Lakie Shote pure cane-refined at heme WHY PUT UP WITH PIMPLES, WRINKLES and A SALLOW SKIN? So many women throw their charm and beauty away—look years older than they are—because they neglect common constipation. They forget that badly balanced meals, over a period of years, can :han(g how they look and feel, Often their menus lack the “bulk” needed for regular habits. Then con- stipation, the beauty-killer, sets in. Other effects may be headaches, list- lessness, sleeplessness. Get “bulk” back into your meals with a delicious cereal: Kellogg's ALL- Bran. It absorbs moisture within the body, forms a soft mass, gently cleanses the system. e Just eat two tablespoonfuls daily. either as a cereal or in cooked dishes. Arr-Baax is guaranteed. Try it a week. If not satisfactory, your money