Evening Star Newspaper, November 6, 1936, Page 50

C—10 WOMEN’S FEATURES. THE EVENING STAR, WASHINGTON, D. C., FRIDAY, NOVEMBER 6, 1936. WOMER’S FEA TURES. The Fastidious Breakfaster Will Appreciate Varie't'y in Fruit Course < Even Cinderella-Like Prune May If Proper Be Princess ly Prepared Those Whose Morning Appetites Must Be Cajoled Need to Have Everything Served “Just So.” BY BETSY meal that requires a great deal of fortitude and self-control. CASWELL. ‘There are, of course, those lucky individuals who wake ravenous, and manage to tuck away a good hearty breakfast with enjoyment and enthusiasm— no matter what is on the menu, or how the various dishes are prepared. For them this column will hold no interest—they have my congratulations TO MANY of us there is something about having to face the morning and undying envy. But to those who must be coaxed, whose palates must be cajoled by trickery and optical enchantment, who must be encour- aged to break their fast by hav- ing everything *just” so in both eppearance and savor — this ar- ticle is, with deepest under - standing and sympathy, re- spectfully dedi- cated. The majority of these bird-like creatures cannot‘ go much beyond the consumption of fruit, or fruit juice, coffee and per- haps a roll or bit of dry toast. Any- thing substantial like an egg or curly bacon or kippered herring is so en- tirely out of the question that one would not even dare to mention it in their squeamish presence. Eating—or pecking—as little as they do, it is exceedingly important that that little should be perfect. The china should be thin and brightly colored, the linen fresh and uncreased, the fruit juice newly squeezed and chilled to exactly the right tempera- ture. The coffee must be piping hot, the cream thick and the sugar served Betsy Caswell in the tiniest of dainty lumps. The | toast or roll must fairly smoke, so that the curl of sweet butter will Cock’s Corner BY MRS. ALEXANDER GEORGE. MEALS FOR SUNDAY. BREAKFAST. Grapefruit, Fruit Filled Omelet Creamed Ham Popovers Coffee DINNER. Clam Cocktail Lemon Quarters Roast Duck Candid Sweet Potatoes Buttered Asparagus Toasted Rolls, Buttered Currant Jelly Green Salad Bowl Bettina Dressing - - Fresh Fruits Cheeses Salted Wafers Coffee (Black) SUPPER. Avacado Pear Salad French Dressing Cocoanut Cookies POPOVERS (NINE). 2 cups flour 1 cup milk 1, teaspoon salt. 3 eggs, beaten Mix ingredients and beat 2 minutes. Half fill greased hot baking dishes or iron gem pans and bake 30 minutes in hot oven. Lower fire and cook 10 minutes. Serve hot. Popovers are done when they really “pop” out of the pans. CANDIED SWEET POTATOES. 6 boiled potatoes 1 tablespoon 4 tablespoons fat lemon juice 23 cup brown 1; cup water sugar 1; teaspoon salt 1 teaspoon cin- 14 teaspoon namon paprika Peel potatoes and cut in lengthwise slices. Melt fat in frying pan, add sugar and cook until blended. Add rest of ingredients, bake or cook slowly on top of stove 30 minutes. Turn potatoes frequently, BETTINA SALAD DRESSING. Clove garlic 14 teaspoon celery 1 teaspoon salt seed 1 teaspoon sugar 5 tablespoons 14 teaspoon dry olive ofl 2 tablespoons lemon juice Tea Rub garlic on insides of small bowl, then discard garlic. Add dry ingredi- ents to bowl and add slowly two tablespoons oil, alternate remaining oil with lemon juice and beat two minutes with fork. Chill. When ready to serve, beat well and pour over salad. @ spread more easily. (Effort is also anathema early in the morning to these delicate souls.) * ok kX wrm this small field to work on, the chances of variety are limited. The only possible scope for experimentation lies in the fruit course. If the breakfaster can be weaned away from the the inevitable Jjuices, it will be found that much pleasure and beneft may be derived from the frequent changing of the character of the opening gun. At first, the anxious housekeeper will | probably hear a wail about “not be- ing able to eat raw fruit—hate cooked frutt—too much trouble—don't you dare give me prunes!” But try some of these suggestions without talking too much about them beforehand, and see if the platter isn't licked clean when you are not looking! HONEYDEW MELON. Cut the melon in a thin, crescent- shaped slice. (Remember that too big portions are apt to give the feeble constitution the jitters immediately.) Remove all seeds and fiber, and knick the edges of the rind to look pretty. Sprinkle a tiny amount of salt over the cut surface of the fruit, then squeeze over it the juice of a lime, |and on top of that, sprinkle—very, |very sparingly, a little powdered cinnamon. Serve very chilled, on one or two big green leaves. CRANBERRY CHERRIES. 1 pint cranberries 1 cup sugar 13 cup water. Pick over, and wash the berries. Add the water, boil, and when berries begin to pop, cover with the sugar. Boil five minutes longer until clear. Cool, chill, and serve with extra powdered sugar. GINGER FIGS. Buy canned figs in syrup. Turn them into a saucepan, with a piece of root ginger, and the juice and rind of one lemon. If the syrup is very thick, add a little water to make it the desired consistency. Stew gently for about 20 minutes, remove, chill, and serve with cream. PINK BAKED APPLES. Core, pare and cut six apples in halves. Boil 1 cup sugar with 11z cups water for five minutes, adding 2 tablespoons hard red cinnamon candies. (If you are afraid your patient won't like the cinnamon, use red vegetable coloring.) Place apples in a covered baking dish, pour the red sirup over them. Cover, and let bake in oven, basting often until the apples are tender and pink. Remove to dish, cool, and chill before serving with cream. 5 TROPICAL BANANAS. Cut red bananas in half length- wise, leaving the pulp in the shell. Sprinkle well with lime juice, a dash of pineapple juice, and little powdered sugar. Serve on a large green leaf. JAPANESE PERSIMMONS. Chill the fruit thoroughly. Make several slashes from the top to the bottom, without removing the st~m. Peel the skin back in petals, scrap ing with a knife to keep 1t intact. When the petals are all rayed out on the plate, serve the fruit with a spoon. POMEGRANATES. Chill well, cut in halves and sprinkle with lime juice. Serve with a spoon. The seeds as well as the juice may be eaten. (Remember the legend of Persephone?) And if prunes have been baffling you, try this one: * SPICED PRUNES. Cover 1 pound prunes with hot water and soak for one hour. Then bring them to the boiling point in the water in which they have soaked. Cook them gently for 30 minutes, with one-half sliced lemon in the water. Drain them. Make sirup by combining and boiling for five minutes 1 cup brown sugar, one-half cup vinegar, 1 lemon sliced, a little salt and 1 teaspoon cinnamon, nutmeg, allspice and cloves (combined). Add the drained prunes, and cook alto- gether for three minutes. Serve either hot or cold. ‘There are two kinds of people in this world, those who do everything Just as it should be done, and those who can’t bother, This beautiful cen- terplece—really a show piece—is exactly right for the first group. Nothing could be more appropriate for a well-appointed dining room table. And for those in the second group, it can’t help being a fine inspiration to better habits, for, who can resist the attraction of this charming centerplece? If you yield to temptation, even the mnug casualty managed ‘house will seem to be improved. 8o, if you want to make a good impression on your visitors, don’t delay making this centerpiece. And, please excuse our harping on the subject, but gift time is approaching, so if you want to get on the right side of one of your friends at Christmas, crochet it forher. The pattern envelope contains complete, easy-to-understand illustrated directions, with disgrams to aid you; also what crochet hook and what material and how much you will need. To obtain this pattern, send for No, 351 and inclose 15 cents in stamps or coin to cover service Editor of The Evening Star, | and postage. . (©opyrisht, 1936 Address orders to the Needlework [ 3 Nt Shopping Here and There Around Washington Jewelry, and More Jewelry, Is Fashion’s Edict for This Season of Elegance. Copies of outstanding Paris pieces are done in rhinestones and simulated emeralds, sapphires and pearls. They will lend elegance and charm to milady’s wardrobe in this year of renewed luxury in the mode. BY MARGARET WARNER. JEWE:LS are in fashion again—jewels for every hour of the day. “The only women who do not wear them are the women who do not possess them,” is the comment of a fashion authority of New York and Paris. Caution has been thrown to the four winds and an age of elegance is with us. The sumptuousness of tHis season’s clothes is fittingly comple- mented with beautiful jewels. Their suavely flowing feminine lines, their luxurious fabrics, even their necklines and sleeves, all contribute toward a mode which lovely jewelry completes. Necklines especially are the focal point for jeweled treatment. They are often draped for a feeling of width. Many smart cocktail and dinner gowns have low V necklines. High necklines continue to prevail, but of the utmost simplicity. All these are foils for clip- brooches, clips, pins and necklaces. The new square decolletages of formal gowns are particularly well suited to | the display of beautiful necklaces. Rhinestones glitter from every col- lection of jewelry and are used from early morn till early morn—straight around fhe clock! Pearls are ex- tremely well liked also, and often combined with rhinestones. Pearls know few age limitations. In small strands they are the ideal jewels for the young girl. In one, two and three Style Show Emphasizes Accessory Hosiery Is One of Most Important Items This Fall. OSIERY was highlighted as an accessory of supreme im- portance in an unusual fashion show given this week in a local shop. With the general acceptance of the shorter skirt by fashion authorities and well-dressed women, the value of the stocking as an integral part of the ensemble is greatly increased. Miss Lucille Beck, fashion con- sultant, who came to Washington to conduct this interesting show, gave a most delightful and informative talk on correct hosiery for all types of costumes, and at the same time included other accessories that con- tribute so much to the perfect en- semble. She had many valuable tips to offer to the woman who would be well dressed at little expense, stress- ing the importance of a few care- fully chosen clothes properly fitted, that may be varied by changes of accessories. “Start out with one good, basic dress and keep on building your wardrobe around it,” was her suggestion. Miss Beck settled the question of what to wear with gold-and-silver slippers. She advised that you match your hosiery to your skin tones for the most fiattering effect, and it is not & bad idea to make up legs to match arms and complexions! “Au- tumn glow,” a lighf, coppery tone, is indicated as suitable for evening wear with white as well as metallics. In general, the stout leg looks best in stockings of the more neutral grayed tones, as these shades give the optical illusion of decreasing the size, while the slender leg is enhanced by a more vibrant, coppery shade. Correct shades of hosiery for all the beautiful costume colors being worn this season were displayed against a background of selected fabrics. These materials were used in similarly de- Quaker frocks, with full- gathered skirts, open at the front to display the hose to best advantage, and including all typ‘l: ;lllm mlen from the sports girl 'WOOl to the bride in gleaming brocaded satin. The Quaker girls showed 12 fasci- nating ways of combining this sea- son’s accessories, blending dress fab- ric, jewels, shoes, bag and gloves, and always emphasizing the correct shade of hoslery for each ensemble. The black dress, which was shown as the basis of every woman's wardrobe, is strands they are worn with either sweaters or afternoon frocks, and as they increase in magnificance and elaborateness of design they take their place among the splendid jewels for gala evenings. * %k x HOWN above is a new collection of rhinestone jewelry that contains a variety of beautiful pieces selected mn & Washington shop. Originally dis- played on a dark blue mirror glass, the glittering effect was stunning. The rings shown at the top center contain simulated sapphires with rhinestones, continuing the blue and diamond idea. Outstanding in this group is the lovely orchid pin in the center, which is an exact copy of a diamond piece designed by Boivin of Paris. Delicate veining through the center of the petals is outlined in simulated emer- alds. This design also comes with the veining in other jewel tones. ‘The bow knot at the center bottom of the picture is a favorite piece, as it fits easily into 30 many places on different frocks. There is intricate scrollwork on the ribbon ends, with baguette stones through the knot. In the left upper corner is a very in- teresting clip pin with a large stone or dentelle in the center. It is a mir- acle of designing ingenuity, as it combines two clips which may be ta- ken apart and worn separately, if de- sired. This same idea of double duty is carried out in some fascinating wide-band bracelets of plain and black enameled metal with large ornaments on the upper side. These rhinestone clusters may be unclasped and used as two separate clips or joined to- gether and used as a pin, with a pin gadget that is part of this clever “ensemble.” Earrings are in the greatest pro- fusion and variety, both flat and pendant. Many dainty designs like crystallized snowflakes are to be found, as well as large and important ones. Bar pins are always in demand. We think the scroll at upper right an interesting version with its combina- tion of baguette and marquise stones, and it is just a little different. The rhinestone bracelets speak for them- selves, and don’t be afraid to wear several at once. * x *x x LET us talk about pearls, too. They are so lovely this season and shown in such profusion. You may wear from one to four strands with daytime clothes, and for evening there is no limit to the things they are doing with them to make them more excit- ing. Several strands of simulated gems are braced together at inter- vals with bars of rhinestones with bracelets to match. There is a group that is copied from those designed by A Firm Foundation A Well-Fitted Slip Is Most Important in Present Scheme of Clothes. BY PARBARA BELL. WELL-FITTED slip is the Ammbuanotwmum ‘ward'obe,- saving many an othervise ruffied and rippled appearance. Hence the shortcut to the successful wearing of fitted frocks is the atteition given to the slip well to count this one twice, making two slips in one cutting. Barbara Bell Pattern No. 1988-B is for sizes 34, 36, 38, 40, 42, 44 and 46. Size 36 requires 3% yards of 39-inch material. BARBARA BELL, ‘Washington Star. Inclose '25 cents in coins for Pattern No. 1988-B, size_....... B — Address o..... ~—Star Staff Photo. Alix at the Paris openings. These are twisted ropes of seed pearls in several | strands up to six, with dull gold clasps. Bracelets to match. Pearl bar pins are handy to pin a collar that needs a little adjustment | to hold down some obstreperous folds | of an afternoon or evening dress. A butterfly of tiny pearls is good, too. Pearl rings are being worn once more. Single pearls surrounded with rhinestones or set singly with rhine- stone chips set into the ring on either side are effective. Apropos of pearls, there is an inter- | esting word picture of Queen Eliza- beth in which she is described as “a | pale Roman nose, a head of hair laden | with crowns and powdered with dia- | monds, a vast ruff, a vaster farthin- ‘gnle and a bushel of pedrls.” | It you have real pearls, they should | | have as good care as your teeth. They | should be kept clean and restrung at | intervals and watched for sligh:esti | cracks or blemishes. Some skins en- | | hance the luster of pearls, while others | do not have this magic charm, and {unless the powder used is specially | prepared, pearls are soon covered with k powder and impaired by perspiration. For information concerning items mentioned in this column, call Na- tional 5000, extension 395, between 10 and 12 am. Analyzing Marks on ReportCard Consider Hidden Fac- tors Responsible for Grading. BY ANGELO PATRL EPORT cards make more trouble for parents and children than is proportionate to their meaning. A child gets 80 in history. Why didn’t he get 90 and so make the honor roll? Because he wrote 1607 as the date of the settlement of Plymouth instead of 1620. He mixed Jamestown and Plymouth. The honor roll child got the date correctly. Suppose that instead of asking about Plymouth and Jamestown the question had been about the people | of those settlements. Would the marks have been quite the same? ‘Would one child still have 80 and the other 90? Maybe not. Indeed, there may be better quality in the 80 paper than in the 90. But quality does not show on the card. Quality is a mat- ter of the mind, the spirit, and there is no mark that can stand for the in- tangible, Then, too, the teacher’s mind and mood have their influence .on ratings. That cannot be helped, nor would I have it changed. Marks that have no human feeling behind them are meaningless. The child makes cer- tain impressions upon the mind of the teacher. Those impressions are legitie mate. The child’s behavior sets them, and, therefore, they are important. In reading a report card one must read behind the marks, between them and through them to the child in question. He. is shadowed in those marks. Make no mistake about that. ‘The mathematical accuracy of the marks is neyer so important as the intangible factors that forced them | continues to Dorothy Dix Says The Chronic Discourager Is the Worst Pest That Can Inflict One. ID you ever have to live in & house with a chronic dis- courager? I have, and, be- lieve me, between the two I would choose a cheerful safe-cracker or an optimistic lady murderess every time for a steady companion. To my thinking there is no other creature, whether two-footed or four- footed or crawling on its belly, that is so loathsome and does so much harm in the world as the human wet blanket. Certainly no one else does 30 much to take away the joy of liv- ing from their fellow creatures. No one else puts out the fire on so many altars. No one else pushes so many people down into failure. And, alas, these pests abound in such great numbers there is scarcely 8 house that is not cursed by having one or more of them in it. There is nearly always a pessimistic husband, or a lacrimose wife, or a croaking old grandfather or grandmother, or an Aunt Sally who just knows that every- thing is going to turn out all wrong. No matter what you want to do, they throw cold water on it until they have taken all the starch out of your plans and melted your enthusiasm, If you want to go into a new business, they prophesy failure until you lose your confidence in it yourself. If you make a new friend, they pick him or her to pieces until you wonder what made you think him or her charming. If you start on a pleasure jaunt, they recite the statistics on automobile accidents and airplane crashes and railroad wrecks and ask you if you have made your will and are prepared to meet your Maker. * x ¥ x I!' YOU buy a new dress or hat that you think makes you look like a million dollars, they take all of your body ebout them as miserable as they are themselves. Of course, the chronic discouragers do their bit in public life by preach- ing that the country is going to the. dogs, and starting panics and runs on banks by destroying people’s confi- dence and by fighting all progress and never being willing to go into any new enterprise, and so on, but it is in the home circle that they get in their great and perfect work. ®E ¥ YOU can always tell a woman who is married to a chronic discour- ager, because of the way she has slacked down and the oh-what's-the- use look that she wears. Even her permanent is stringy, as if it didn't have enough pep to stand up and take 1t any longer. And she doesn’t bother to doll herself up and fix up the house and put some flavor in the cooking. She used to be on her tiptoes when she was first married, but after her husband had doused her every effort to please him she just lost heart in her job. What was the use of trying to look pretty for a man who never remarked on anything but the price of her frocks and whose only com- ment on a perfect dinner was that the pie crust had too much butter in it? And by the same signs and tokens you can know the husband who is married to a chronic discourager. He is the meek, downtrodden drudge who sits on the same stool in an account- ing room for 40 years because his wife has melted down all his cour- age with her dismal prophecies of failure until he is scared to ask for a raise in salary. He started out full of hope and faith in himself. He was going to do great things. He wanted to go into business for himself. There were good openings that he wanted to enjoyment out of it by saying that it isn't your color and the lines make | you look fat. When you marry the| girl of your ideal or your fairy prince they never rest until they wake you | up from love's young dream by point- | ing out Maud’s faults and John's | shortcomings until they make you feel that you are a sucker who had a | gold brick unloaded on you at the | altar. Now the Constitution guarantees | everybody the right to the pursuit | of happiness in their own way, and | if these Gloomy Guses and Gustines get a kick out of seeing e\fierything‘ through dark glasses and refuse to admit that there is a ray of sunshine or a gleam of hope in the world, why let them enjoy themselves in their blue and bilious manner, so long as | | they let the balance of us alone. But they won't do this. They cant be satisfied until they have made every- | Tips on the take. But his wife’s lack of faith in him made him lose faith in himself and he settled down into being a failure. But it is the children who are the most pitiful victims of the chronic discourager. They are too young and ignorant to know how to discount their parents’ croakings. And so. when their fathers and mothers tell them that they cannot do what other men and women have done, that there are no opportunities to rise in the world nowadays, they believe the pes- simistic doctrine. It saps their cour= age. It quenches their ambition. It turns them into quitters who are licked before they ever begin to fight. ‘There are many evil men and wom- en in the world, but I doubt if any do more harm than the chronic discour- agers. DOROTHY DIX. (Copyright, 1936,) Food Market BY LUCIE ALMOET anything you may be wish- ) ing for is available in the vege- table line. Asparagus from California, usually not arriving before Thanks- giving, has already become a “regular” at the stands, having been received daily since it first made its appear- ance a week or so ago. It is very good and quite reasonable. Arti- chokes, too, are at their best and have dropped considerably in price. Cauli- flower, Savoy and celery cabbage, three Winter items, are among the buys of the week. Land cress and spinach, baby kale and turnip greens are plentiful. Endive or chicory for boiling or salad is especially good. Summer squash, yellow and green, come in regularly. Shayotes squash, from Florida, is a new item to arrive at local stands. According to merchants, it is very | similar in taste to the Summer squash we are more familiar with. It is green in color, looks very much like i quince and is like a potato in texture, being solid and without seeds. Brocceoll continues to arrive in good, | steady lots. Light, green, flat and round beans, peas from the West Coast and limas from Florida are all very good. Carrots, turnips and | beets, parsnips, rutabagas, ster plant and “German turnips,” the Winter root ensemble, are at their prime. Eggplant, mushrooms, okra, small white onions for boiling and creaming, leeks for soup, red and green peppers and large Spanish | onions for French frying round out | an excellent list for week end buying. Avocados are being received in large | shipments and are consequently much cheaper. Hot-house tomatoes, those red-ripe, meaty “love apples” that have a flavor all their own, are com- ing in more steadily now and have dropped a little in price. Regular tomatoes from the South and West have improved, too. Lettuce, endive, romaine, celery, watercress, cucumbers and radishes are all fine. ok ok X PERSMMONS from California have arrived in record-breaking lots. They are large and luscious and bring something a little different to the fruit bowl at a moderate price. Enjoy them while you may—their season is short. Quince are coming in steadily, as are pomegranates. Rhubarb, too, appears to have found its place among the “regulars.” The large fat stalks invite thoughts of tangy fruit compote and delectable pies or tarts. EBERLY. week. Casabas, though a little scarce, are lower in price. “Portugal” melons are plentiful, too. They are generally called Spanish melons, but since they are now imported from Portugal, they have been rechristened. Grapefruit is at its prime, as it should be. The mammoth thin-skinned ones have ar- rived and are selling for three for twenty-five. The pink meat variety from Texas have arrived, too. Oranges can still improve, though those for juice are fairly good. The first ship- | ment of tangerines have been received, ‘though somewhat late they are still | far below par. Very small and pale | colored. The large, bright orange ones, however, should be in any day now, say merchants. . THE “open weather” is also largely | responsible for the variety of sea | food at the fish stands. Even a few butterfish and perch, two Midsummer fish, have been received. Fresh flounder, filet of sole and mullets, & favorite Carolina fish, are unusually plentiful. Plenty of rockfish have been caught, according to reports, and the large beking and broiling size are delicious. They are among the buys of the week. Red snappers, the fave orite Winter fish, has appeared, too. Fancy blues, even though their season has past, are also available. WM. BITTER'S SONS WHOLESALE AND RETAIL Stands 139-141 New Center Market Only Real Homemade Sauerkraut in the Market Home-Cooked Hominy Nat. 6084 Insist on W& ROQUEFORT CHEESE guaronteed by the Red Sheep Honeydews are especially fine this to appear on the card. If there is a list of satisfactory marks you know beyond a doubt that the child is doing his required work. If here and there a low mark shows, you can be certain that somehow, somewhere, in some capacity or in some quality, the child did not sustain himself. It is a mistake to take s report card as something final. At its best, or worst, it is but a reflection of & reflection of a child Nobody can measure a child’s effort, or his work, with unerring finality. The best we can do is set down our judgment of what he seems to be at the time. The | mark must cover a broad area. The best way to look at it is a mark that symbolizes a general notion of his effort or ability. You can be certain, however, that if the mark is good the child is doing well and if it is poor there is something wrong. Try not to make a poor report card 8 tragedy and a good one a triumph. “Try to keep a se of proportion about the whole gfl feel that as are you ) FOR decorative value, sauce is unrivalled. It adds unusual flavor. too. Try itinsalads. On ice cream., it makes a per- fect sundael CRANBERRY SAUCE (Stewed Cranberries) 1 pound or quert (4 cups) cranberries Rcups water 134 to 2 cups suger il e Cmoetn o B it s G Vtes s wmally sdficient) wntil all the sking pop o s F e o disturbed until coole - For a free copy of a new cook book, beau. titully illustrated in color, send a postal to Dept.N, Exe American Cranberry. 90 West Broadway, New Yock City.