Evening Star Newspaper, October 27, 1936, Page 31

WOMEN'’ 8 FEATURES. THE EVENING STAR, WASHINGTON D. ¢, TUESDAY, OCTOBER 27, 1936. WOMEN’S FEATURES. K B—11 —_— e e Spareribs Lend Grounds to Theory That Meat Near Bone Is Sweetest An Old-Timer Returns to Our Tables Return of Cri sp Autumn Evenings Brings Pork Once Again Into Favor "Apples, Cranberries, Sauerkraut and Cole- slaw All Serve to Bring Out Rich Flavor. BY BETSY CASWELL. RISP Autumn evenings—and spareribs for dinner! With the falling pork prices this old-time favorite is well within the scope of the ( : average budget once more, and those who.have partaken of it in the past know that it typifies the saying about the sweetest meat being that nearest to the bone! Some indifferent souls insist that eating spareribs is “too much trouble”— there's not enough to really sink one’s¢————————————— teeth into. Sparerib enthusiasts will heartily disagree, maintaining that the flavor and delicacy of the meat hidden between the smooth bones is worth every bit of time, trouble and gravy on the ears! I must ad- mit that I rath- er side with the latter viewpoint, having had a “sneaker” for spareribs ever since 1 was al- lowed to suck one of the bones as a baby —much to my mother's hor- ror and dismay. ‘The doctor was sent for and the nurse came in for a terrible scolding—but 1 was definitely none the worse for the experience. However, I don't rec- ommend the procedure, generally—I probably was born with the digestion of an ostrich! Is I said, spareribs are an old, old favorite, but stuffed spareribs are s bit unusual. However, they are very simply prepared. Instead of one sec- tion of spareribs, order two, cut from opposite sides so that they match. Sew these together around the edges, leaving enough space at one end to insert a savory bread dressing. Then when the inside is filled, the pocket Betsy Caswell Cook’s Corner BY MRS. ALEXANDER GEORGE. “DOWNING COSTS.” (Cutting the meat bill by using inex- pensive cut.) DINNER SERVING' FOUR. Pot Roast Braised Vegetables Chili Sauce Bread Plum Conserve Hot Slaw Queen Pudding Banana Coffee POT ROAST. (Good cold, t0o.) 4 pounds beef round 2 tablespoons 1 cup salt pork chopped green 1, cup flour 1, teaspoon salt 3 teaspoon pepper 2 tablespoons 3 tablespoons chopped celery chopped leaves onions Melt pork in deep kettle, when smoking add beef dusted with flour, add rest of ingredients, Cover and cook until well browned, turning sev- eral times. Lower fire and simmer 1! hours. Add vegetables. VEGETABLES. 6 carrots 3 tablespoons scraped minced parsley € potatoes 1, cup boiling peeled water € turnips, peeled ! teaspoon salt Arrange vegetables around and on top beef, add rest of ingredients and cover tightly. Cook slowly 1-hour, or 15 minutes longer, if foods are not tender when tested with fork. Care- fully remove to serving platter and garnish with sprigs of parsley. QUEEN PUDDING BANANA. (Serve cold.) 2 cups bread 13 cup sugar cubed 2 tablespoons 1 teaspoon butter, melted vanilla @ teaspoon salt 3 egg yolks bananas 3 cups milk 13 cup jam Mix bread, vanilla, salt, yolks and milk. Add sugar and butter. Pour into buttered baking dish. Bake 30 minutes in pan hot water in moder- ately slow oven. Carefully remove to edge of oven and top with bananas and jam. Cover with meringue. Chocolate burns easily when heated in pan directly over the fire. It is advisable to melt over hot water, such as over the tea kettle or in top of double botler. Or it can be melted in oyen if carefully watched. peppers (optional) 1 cup sliced is completely sewed and the spareribs are stuffed ready for cooking. Since spareribs are among the very tender meats, they are deliclous when roasted. They are placed on & rack in an open roasting pan and allowed to roast in a slow oven (300 degrees F.)¢| until done, about one and a half hours. * ok k% TH‘BR! are many kinds of stufing which are delicious with spare- ribs, but none of them is better than |an apple stuffing. Here is the way L | it is prepared: APPLE STUFFING. 2 slices salt pork, diced. 1, cup chopped celery. 12 cup chopped onion. 1 cup bread or cracker crumbs. Ys cup chopped parsley. 5 tart apples, diced. Y2 cup sugar. Salt and pepper. Brown the salt pork until crisp. Cook celery and onion in the fat for a few minutes, then add the apples, sprinkle with sugar, cover and allow to cook slowly until the apples are tender. Add the bread crumbs and season with salt and pepper. * X X ¥ FROM Pennsylvania comes another “different” recipe that has proved most popular in my household. It is called SPARERIBS WITH SAUERKRAUT AND DUMPLINGS. Cut the spareribs into portions and place in the bottom of a roasting pan. Add the sauerkraut to cover, put & lid on the pan and bake in a moderate oven for 11> hours. Make dumplings by combining two cups of flour with one egg, beaten, one teaspoon baking powder and one cup of milk. Drop this mixture by spoonfuls on top of the sauerkraut. Cover pan tightly again and bake for 30 minutes longer. Serve hot with pickled peaches. SPARERIBS EN CASSEROLE. Wipe the spareribs with a damp cloth, and sear them in a little pork fat. Season them well with salt, pepper, paprika and a little lemon or onion juice. Place them in a casse- role between layers of raw sauerkraut, and cover with boiling water. Place lid on tightly, and bake for 2 hours in a slow oven. Serve from the casserole with fluffy mashed potatoes. %k old fashioned cook books recommend rubbing the spareribs all over before cooking with salt, pepper, sage and a cut onion. This is said to improve the flavor, but as my family does not care for the taste of sage, I have not been able to try it out on them—so I leave it to you to experiment! In buying the meat, it is well to allow a pound of spareribs to a person—devotees really go for them in a big way! Spareribs, roasted plain, are de- licious when served with a very highly seasoned cole slaw. The “bite” of the slaw dressing cuts the fatty flavor | splendidly, and the contrast of hot and cold will prove pleasing and unusual. Spiced crabapples are also good with the ribs, for a garnish, as are baked apples stuffed with raisins. Traditional apple sauce, of course, is always a perfect accompaniment—and try cranberry sauce for a change now and then! e Here’s to Apples! “And my pockets full, too!” Lines from an old English ballad in substance, approves of apples for | between meals energy pick-up. Apples are thirst quenching and give one a sense of well-being gen- erally. A bowl kept full of applies from which the family can help them- selves is convenient. No dishes to wash nor crumbs to brush away after munching apples! Nutritionists tell us that the energy value in an apple is equal to that required for walking 2% miles. . If you're really ambitious you can use & No. 100 cotton. If you're a bit on the lagy side, you Pprefer No. 50 or 40, or even No. 30. You're the doctor; you can write your iption. The pattern envelope contains complete, edsy-to-understand illustrated irections, with diagrams to aid you; also what crochet hook and what ma- terial and how much you will need. ¥ Toomdnmhpnmrn,nndmr)la.mmdmlmelseenutnmmpl to cover service and postage. Address orders to the Needlework Editor or coin of The Evening Star. (Oopyright. 1936.) ! P family! Coping With Superfluous Hair Growth Electrolysis Consider- ed Only Permanent Treatment. BY ELSIE PIERCE. T THE height of the Summer in- quiries on superfluous hair come in by the hundreds. It is natural. For the sun calls attention to even a slight down on the face, arms, underarms and legs. As Summer wanes the number of letters fall off, only to increase again as we approach the social season. Important evening functions, glam- orous decollete gowns and bright lights evidently have something to do with it. A dark, conspicuous, fuzzy growth | of hair on the face is indeed a prob- | lem. We Americans cannot agree with the continental viewpoint which re- gards it a mark of beauty. But, Ameri- can women have gone to the other ex- treme and in their dislike for superflu- ous hair have come to regard even 8 slight downy growth as obnoxious. Now that slight, light down is natural. It is nature’s protection to skin injury. Look at a baby’s cheeks and you will | see that soft downy growth. There- | fore, before you become alarmed and | start removing the hair growth from the face make sure that it is really more than the usual, natural growth. If the hair is dark, but not abune dant, try bleaching. Repeated bleach- ing treatments may not only lighten the hair, but devitalize it so that it does not grow longer or heavier, If bleaching doesn’t satisty you, and you must remove the hair have it done the only safe, sane, permanent way modern science approves—by elecs trolysis. I am often asked “is electrolysis the only way to remove hair from the face permanently?” The answer “Yes, so far as I know.” Is it ex- pensive? Quite, because the work is specialized and only an expert should be intrusted to do it. But much de- pends upon the growth, often only a few treatments are necessary and well worth the small investment. I don't feel that depilatories should be used on the face, for the return growth may be heavier and tougher. Depilatories may, however, be used on arms and legs . . . many women like to shave legs and underarms. The meticulously dainty woman doesn’t like hair to show through sheer hose; and is always sure to remove hair from underarms before donning an evening gown. Don’t use deodorant the day hair is removed. Use a soothing cream or talcum instead. (Copyright, 1936.) Sandwich Tips. Fancy cutting always adds to the attractiveness of sandwiches, and many interesting effects can be pro- duced by using contrasting breads, such as white and graham, raisin or nut bread with whole wheat. Brightly tinted fillings between fragile slices of white bread are also effective. My Neighbor Says: , Christmas cactus does not need parts good soil. Water frequently for a_few days then give only enough water to keep soil moist, but not wet, until plant blooms. This little pig’s own Chic Princess Frock This Stunning Model Has Outstanding Details to Make It “Different.” BARBARA BELL, ‘Washington Star. . Inclose 25 cents in coins for pattern No. 1993-B. Si¥e.ceo-.oe NAME ccicmccrenmaccmcennencen AQAress «.c.cceucaceocnonnceeee (Wrap coins securely in paper.) Barbara !dlk 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, afterncon dresses for the most young women and matrons and other patterns for special occa- sions are all to be found in the Bar- bara Bell pattern book. (Copynght, 1936, Get PURE Pasteurized Honey AFARBLTTER FLAVOR v “— » " 10%€ mother wouldn’t know him since he went to market, and closed his short career stuffed with apples, and garnished with spiced crab apples for the delectation of an appreciative Photo by Duncan-Ryan. Secret of Winning Popularity Friendship Must Very Often Be Earned. BY ANGELO PATRIL “JS BOBBIE going?” “0, my yes! We couldn't get along without Bobbie. Sure he is going.” “Hm. Well, T guess I don't want to go. I'd rather stay home and read a book.” “O, go on. What's the matter with you? First thing you know you will be left out of everything. We aren't going to keep asking you if you keep telling us you don’t want to go. Come on and have some fun like the rest of us.” “No thanks. I'd rather stay home and read. I don't get any fun out of s trip like that.” So the group of young people started off on their outing without Hugo. “Don't you feel well? Then why didn't you go, too? It is such s lovely day, and they are all your school mates. It isn't good for you to stay alone like this.” “0, I'm all right, mother, I'd rather be alone.” After an hour or so of being alone Hugo asked his mother a queer ques- tion. “Why does everybody like Bobbie Dale so much? He isn't any smarter than the rest of us, but the ‘way the crowd hangs on to him makes you think he’s a human wonder. I can't see it.” For a minute mother pondered the question. The desire to be alone with a book was clear to her now. She would do her best to clear this up. Briskly she answered, “He is such s friendly, helpful sort, No matter what's on foot he's ready to step along. Any idea that is offered gets a boost from him. He likes people and lets them know it. He'd walk a mile to make a boy or a girl feel that he wanted to be friendly and ‘in’ with them. He asks for friends and he gets them.” “Yeah. He asks for them. Before I'd do that I'd go without friends.” “That would be a great mistake, Hugo. This world is a busy place and the people in it are hurried, bothered, lonely. The one thing each of us needs is friendship. We have to have it. We can't have it unless we make a bid for it, invite it, do something to win it. Nobody is ever going to force your doors to get to your heart. You've got to keep that door wide open, stand outside it and welcome - people in. You can have just as many friends as anybody if you set about earning them.” “How can I earn any?” “Well, say that you get busy right now. Take the car and go out to meet the crowd coming home. Take their*luggage and give the girls who are most tired a lift. Say right out that you kept thinking about them and just had to come to see how they were gettting on. Go ahead, now. Practice that feeling and it will soon be honestly yours. You can't get along. without friends, and you have to make them out of your free time, your érowded time, your grudged and cherished interests. You've got to give yourself freely before you can take a single heart. Now go out and get busy.” If you would be popular, put the other fellow first. Strangely enough, that process results in your being first.and worthy of your place. (Copyrisht, 1938, “Sweeten it with Domino’ Refined in USA. - Dorothy Dix Says A Jilted Girl Should Feel Thankful EAR MISS DIX—What is & Jilted zirl to do? Shall I tell my friends that I Lave been given the air, or what? I was engaged to & young man who was sent by his firm to a foreign country, He was to be gone three years and at the end of that time he ‘was coming back to marry me. But it seems that he has met over there some one whom he prefers to me. He writes to me very frankly that when he asked me to marry him he honestly believed that he loved me, but since he has found this girl he realizes that he didn’t know what love was or what s man could feel for a woman. He simply raves over her and is terribly sorry about hurting me, but life with- out her would be insupportable. Of course, I am mortified and grieved, more hurt in pride than heart, I suspect, but what am I to do about it? What should be my attitude? X-FIANCEE. Answer—Go down on your knees in a prayer of thanksgiving that the young man found out the true state of his affections for you and dis- covered his real mate before you were married, instead of afterward. God has been good to you in that you have been saved from being one of the wives who is merely tolerated by a husband, or worse still, from being one of the tragic wives who eats her heart out in bitterness knowing that her husband loves some other woman and that he resents her because she stands between him and happiness. X x %% A BROKEN engagement is a scratch that may sting and hurt at the time, but it will heal without leaving even a scar behind. But a broken- up marriage deals a woman a wound that festers in her soul and bleeds and aches as long as she lives. T can think of no more cruel fate that can befall & woman than to be for the sake of duty, or because he gagement after he had found out that he no longer cared for her and that and allure she once had. No position, it seems to me, could be so humiliating as to be an unwanted wife, one who has merely endured instead of being desired; one to whom a man came back reluctantly of an evening instead of joyously; one whose very touch was repulsive to him, because she repre- ficed for her. No man could be a good husband if he were not grouchy and gloomy, cold and indifferent, bitter and sar- castic, and if in the end he did not turn from her to some other woman. * * ¥ % SO BE glad. Get out the cymbals and rejoice that you have been saved from going through this martyr- dom. Nor should you in any way blame the young man because he has RISTLING cats, flickering jack-o'- | lanterns, bright orange pumpkin faces, witches on broomsticks—all the traditional Halloween curios—in or- ange and black, can be brought to your Hallow eve party table via the edibles in any number of interesting WaySs. LI O IP YOU are making sandwiches, for instance, make them with the com- bination of “black” pumpernickie bread and “orange” pimento cheese. (The pumpernickle, by the way, comes in cans now, already sliced paper thin). Spread the bread generously with cheese and roll each slice to sim- ulate tiny jelly rolls; or place one slice on top of the other, layer-cake fashion, and cut in thin slices. An- other efféctive sandwich, quickly made, is to butter bread with cheese, cut with round cookie cutter and make & little pumpkin face with bits of lic- orice—and leave open-faced, of course. (If you are pressed for time, remem- can be made to order for you by our caterers and stores that feature this service at very moderate prices.) “Hot dogs” and rolls are always just the thing for the night the to prepare and serve, indoors or out. If you have made plans to serve them be sure to order some of those un- usually tasty frankfurters we men- tioned some time ago. They are lusciously plump, specially smoked, cured, and highly seasoned. * xox % IP YOU want your party to be espe- cially mystic youll order one of those “mystery” cakes that one down- town baker is showing among his large selection of fancy layer cakes. The cake is beked in square box shape, is thickly iced with “black™” chocolate and decorated with orange icing. In the center is placed a min~ iature pumpkin that holds a “secret” message. The filling of this cake is flavored with rum and other tasty ingredients, Other more elaborate cakes can be decorated with bats, owls, cats, etc, or, if you are more married to a man who has married her | had not the courage to break an en- | she had lost for him whatever charm | sented to him all that he had sacri- | under such conditions, or make any | woman happy. He would be more than | human. He would have to be a saint | ber that all kinds of little sandwiches | “spooks dance.” They are so easy | Rather Than Injured. been swept away on a tidal wave of the grand passion, and has discovered ‘what he felt for you was merely liking, not love at all. What has happened to him was something beyond his con- trol. The one thing that none of us can do is to love to order. Doubtless it is inevitable that you should have your pride hurt by have ing your flance fall out of love with you and in love with . another girl But why not save your face by not telling any one about it? It is un- necessary to inform your friends of all the details. All that is needed for you to say is that you and he have decided to break the engagement. Emulate the example of a woman who has the true sporting spirit and who, when her lover tired of her and forsook her for another, said: “I won him like a woman, I lose him like & lady.” And that was that. * x ¥ *x DEAR MISS DIX: There is a girl = who comes to our office each day just to visit and takes up about an** hour of our time, thus demoralizing our schedule and forcing us to work overtime. I have tried in every way to let her know in a nice way that my - work must be done and that she is making my job harder. What should be done to office visitors? READER. Answer—Something very unpleas- ant with boiling oil in it should be done, not only to office visitors but to all chronic visitors who kill the time of busy people. All of us are afflicted by one or more of these pests, inconsiderate men and women _ ‘who drop in on us at our most rushed moment and who stay and stay and stay, regardless of our broad hints about how busy we are and how im- portant it is that we should get let- ters off in the mail or the baby bathed * or the children’s lunch started. * x * % T'S folly to use gentle methods on these time-stealers, because their | hides are as thick as that of a | rhinoceros and nothing short of a harpoon will go through it. Hence, | the only thing to do is just to tell them bluntly that you have work to do and cannot be interrupted and that they will have to go or to shut the door in their faces. If it makes them mad, so much the better. Al busy people have to use this drastic measure to protect themselves from time-wasting friends and neighbors, and the sooner you do it the better. Even worse than the office visitors is the telephone flend who calls you up in working hours to gab over the wire about nothing at all. Here the rem- | edy is easier, for when the time- killer starts on some story that he heard at the club or tells you just what he thinks of the President's policies, or Sally Jones begins to relate all of her symptoms and give you the de- tails of her servant troubles, or to re< peat little Johnnie's latest witticism, you can hang up. And trust that you have made an enemy who will never speak to you again. And for all such mercies, Allah be praised! Gourmet’s Guide for the Hostess BY LUCIE EBERLY, | conservative, you may have your cake | topped with sugar chrysanthemums. | Petites fours, frosted with bright | orange and black chocolate icing, are | colorful, too, and nice to serve with |ice cream. The regular sized cup | cakes are also dressed up for the occa- sion; they are turned upside down and thickly covered with orange or black | frosting. The orange ones, decorated iwnh green candy leaves and stems to simulate pumpkins, make cunning and inexpensive edible favors for the table. | * k% ICE CREAM molds can be sensation- | * al, too, and some we saw were ex- ceptionally clever. One was a large | realistic pumpkin mold made with | genuine pumpkin ice cream. (The | same mold may be had in individual | sizes, if ordered in advance) The f other mold was a “pumpkin pie.” The | “crust” is made with vanilla cream, | the filling of pumpkin and the whole | “pie” is topped with flufly whipped cream. Molds for children's parties are va- ried—but among the most cunning ones we found were “a wise old owl” ot chocolate, and a cat that stood up on its four feet, with back bristling for all it was worth! Orange-colored mints decorated with grinning pumpkin faces, creams in round pumpkin shapes, cookies cut into all the traditional patterns, fae vors containing black and orange can- dies help round out your party list and are among the many colorful items local bakers and confectioners are featuring to make your party & picturesque one. * k¥ S YOU dash around for the last- minute things, be sure to check off “pgider.” No Halloween party could be quite complete without this seasonal beverage. Many stands at the local markets are selling freshly made cider—gallon and half-gallon, Jugs. . For information concerning items’ mentioned, call National 5000, exten-" sion 342. oh 44 1o e g raih CRANBERRY SAUCE Economical tool A pound of Eatmor cranberries makes more than two pounds of sauce —asauce that makes an ordi- nary meal a feast. TEN-MINUTE CR. ANBERR! (Stewed Gnnkm:) o 1 pound or quart (4 cups) cran- 2 cups. berries ‘water 134 to 2 cups suger Methods Boll suger and weter together S minutes; add crems berries and boil without stirring (5 minutes Is usuatly suffle cient) unti| all the skins pop open. Remove from the fire whea stops, end allow the seuce to remain In the popping undisturbed until cool. A new eook book, {llustrated in colors, is free. Just send name to Dept. N, American Cranberry Exchange, 90 West Broadway, New York Citys Eatmor Cranb rries