Evening Star Newspaper, November 10, 1936, Page 35

WOMEN § FEALURES. = T HE EVENING STAR, WASHINGTON, D. C, TUESDAY, NOVEMBER 10, 1836, WOMEN'S FEA TURES. B—15 For That After-School Snack Before Play, Children Like Sweet Breads L] Light Refre shments Taken Between Meals - Help Restore Energy ~,Three-Thirty “Hand-out” Should Be Both Appetizing and Wholesome for the Youngster. BY BETSY CASWELL. school in the afternoon, apparently famished, and demand adequate nourishment before starting off on their hours of exercise and play. THESI are the days when the youngsters come whooping home from What have you to offer them—that will fill the needs of both their palates and their “inner men”? Too much sweet is out of the question, of course, but a certain amount of it is essential to supply the energy which they are expending every moment of ¢ their active little lives. This is the | [ ebest possible time of day to give it | to them, for it is far enough away | from suppertime to interefere in no way with the evening appetite. Simple cakes, breads and cookies are one of the very best v« Ways of supplying the demand for wholesome sweets. They build up the child's general ¥ health, put weight on him, and sat- | isfy his “tummy” completely. Some Betsy Caswell such dainty, with a glass of milk or fruit juice, will really contribute to his physical well-being remarkably. And, by preventing his getting so tired, because his little body has “some- thing to go on.” they insure calmer | nerves, keener appetite, and sounder sleep later on. * WHEN 1 was little I got a hand-out ) every afternoon, about 3 or half-past, that has stuck in my mem- | ory until now—so much did it mean to me. Sometimes it was hot. fresh bread, coated with tart applesauce, and sprinkled with powdered sugar; sometimes it was a big slab of spicy, | warm gingerbread, with a mug of | creamy milk; occasionally it was pound cake, full of raisins; sometimes it was | cookies or fairy gingerbread—but the | - red letter days were those when I clutched joyously at a thick slice of nut bread spread with that same applesauce and powdered with cin- | bamon! And here is mammy's recipe for that nut bread. The bits of orange rind in | 1t added immeasurably to its flavor and consistency; it has proved to be just | as popular with my children as it was with me! | NUT BREAD. | 1; cup sugar | 1 egg | 17 teaspoon salt 1 cup milk 21, cups flour 4 teaspoons baking powder 1 cup chopped walnuts 1; cup chopped orange rind. Mix all the ingredients and put into a deep loaf pan. Let mixture | stand for about half an hour before | baking. Bake in & moderate oven for | * * % My Neighbor Says: Holly sprays will keep for some time in the house if set out of doors at night or kept in a cool place. To make faces on cookies dip toothpick into uncooked frost- ing and draw eyes, nose and mouth. A delicious uncooked frosting is made by mixing con- fectioners’ sugar with butter and enough cream to moisten. When removing a stain with oxalic acid (poison) apply solu- tion to stain with a medicine dropper, but be sure not to use this dropper for any other purpose. Windows are likely to be steamed at this time of year. This may be remedied by wiping with a cloth slightly moistened with glyoerin. (Copyright. 1936.) i ow much you will need. 40 minutes. A little butter may be brushed over the top if desired. FAIRY GINGERBREAD. 1 cup butter 1 cup brown sugar (light) 1% cup milk 2_cups bread flour 2 teaspoons ginger Cream the butter and sugar gether and add the milk very slowly. Mix and sift the flour and the ginger. Combine mixtures. Using & broad- biaded knife or spatuls, spread very thin on a buttered sheet, or inverted | dripping pan. Bake in = moderate oven, turning pan frequéntly, so that all may be evenly cooked. Cut in squares or rounds before removing from the pan. GINGERBREAD WITH MARSHMALLOWS. 1 cup molasses 15 cup boiling water 2!, cups flour 1 teaspoon sods 2 teaspoons ginger 12 teaspoon salt 4 tablespoons shortening, melted. Add the water to the molasses. Mix and sift the dry ingredients to- gether. Combine both mixtures, add the shortening, and beat hard. Pour into greased shallow pan and bake for 30 minutes in & moderate oven. When done, and while still hot, aplit the gingerbread lengthwise in half, put marshmallows, cut in halves be- tween layers. Cut in squares, Serve warm if possible. PEANUT BUTTER LOAF. 2 cups flour. 2 teaspoons baking powder. 1 teaspoon salt. 1 cup peanut butter. 113 cups sweetened condensed milk. 2 eggs. Sift flour once, measure, add bak- ing powder and salt, and sift again. ‘Work in the peanut butter. Add con- densed milk and well-beaten eggs. Mix only enough to blend ingredients. Pour into buttered loaf pan and bake in & moderate oven for about 50 minutes, or until done. FRUITED OATMEAL DROPS. 1'3 cups sweetened condensed milk. 1 cup molasses. 2 cups rolled oats. 12 cup nut meats, ¢chopped. 13 cup seedless raisins. Thoroughly blend the milk, mo- lasses and rolled oats in the top of a double boiler. Cook over boiling water 10 minutes, or until mixture thickens, stirring frequently. Cool, add nut meats and raisins. Mix well. Drop by spoonful on buttered baking sheet. Bake in moderate oven 15 minutes or until brown. Remove from pan at once. This will make 36 cookies, Cranberry Salad. Cook 2 cups cranberries in 1 eup water 20 minutes. Stir in 1 cup sugar and cook five minutes longer. Pour % cup cold water in bowl and sprinkle 1 envelope gelatin on top of water. Add to hot cranberries and | stir until gelatin is dissolved. Strain, cool and when mixture begins to thicken add 2 cup chopped celery, % teaspoon salt and % cup chopped nuts. Turn into mold that has been rinsed in cold water and chill. When firm, unmold on lettuce leaves and gar- nish with nut meats, Serve with any preferred salad dressing. Canned cranberries may be used (less sugar will be required) and, if desired, the mixture need not be strained. obtain this pattern; send for No. 388 and inclose 15 cents in to cover ing Star. ice and postage. Address orders to the nmmg (Copyright. 1936.) | Fragrant and Fr Spread with butter, cheese or jam, this peanut butter loaf gives the fo ey nourishing “light lunch” for the active school child before gning out to play. Managing Bickering Children! Firmnessand Patience Required in Guiding Adolescents. BY ANGELO PATRIL "I'M AT my wits' end to know what to do with my two girls. They are 17 and 15—old enough to know better, but they quarrel as often as they meet. I've punished them, done everything I know how to do, and still they cannot agree. Our home is a_battlefield. My nerves are worn raw and my husband takes to h!ni room and stays there to avoid the un- pleasantness. He says I ought to be able to keep the peace. But how can I?” The peace cannot be kept perma- nently. There are always differences of opinion, temperament, taste and children have not the control that allows calm discussion of differences. Each is self-centered and blind to the other’s need of sympathy and under- standing. Bach is for himself. The quarrel is inevitable. Early training helps some. If the children are taught to share their good times and sink their bad ones, by skillful redirection and planned opportunity they have a background for tolerance and co-operation at least, but the bickering of sdolescence must be faced. At this period self- asertion becomes a strong force, and force meeting force means & battle. Usually there is one stronger than another, and he begins the fight by announcing in determined tones that his way is the one and only way. He 1s likely to try his power for the sheer pleasure of doing so0. He picks the quarrel. When you see that send him promptly in another direction, to do | some bit'of work that will use his energy for a time, and tell the other | one to busy himself. The less said sbout the reason for your orders, the better. Argument feeds itself. As scon as possible find the leader by himself and tell him that he must feel responsible for keeping the peace. He is not to boss the other children, not to assume lordship over them. He is to be helpful and kind, and stay out of the way, Be firm about it and do what you say you will do; isolate him the moment he begins. ‘Tell two bickering children that, after they ccol off, they are to get together and come to some agree- ment about the dispute. They have to find a way out for themselves. ‘That bhelps them to see how futile the whole business is. Give each his schedule of duties, 1M !!E.Elg it £5F Style for Youngster Easily Made Frock Has Smart Details to Please Little Girl. VEN tiny tots must have clothes E and no one knows . it better than busy mothers. Here is s frock that is a pleasure to sew and exciting for a little girl to wear, that irons in a {ifty and has such practical features as two packets for ‘hankies 'n’ things’ and only one | anap or button to bother with on rushed mornings. No experience is called for “to sew from -the extremely simple pattern. Pront and back pieces are straight, with fullness toward the bottom. A wealth .|of possible variations with different fabrics and brightly colored bias bind- ings or contrasting pockets and col- lars suggest that the family’s youngest miss will have two or three of these inexpensive and very practical frocks in her wardrobe. Try dimity, dotted swiss, printed cotton and, for colder ‘weather, even challie. Barbars Bell pattern No. 1944-B is avallable for aizes 6 months, 1, 3and 3 years. For contrasting pockets and collar % yard 27 inches wide is re- quired. Size 2 years takes 1% yards of 36-inch material. Every Barbara Bell pattern includes an illustrated instruction guide which is easy to understand. Send 15 cents for the Fall Barbars Bell Pattern Book. Make yourself attractive, practical and becoming clothes, selecting designs from the Barbara Bell, well-planned, easy-to- make patterns. Inf and ex- clusive fashions for little children and the difficult junior age; slenderising, well-cut patterns for the mature fig- ure; afterncon dresses for the most sions are all to be found in the Bar- bars Bell Pattern Book. Pearls Never Out of Fashion. esh From ‘tlw Oven! undation for a tempting and IDry Skin Is Forerunne Of Wrinkles Natural Oils Must B Replenished to Avoid Lines. e BY ELSIE PIERCE. tages and disadvantages. The woman with the very oily skin usually volces the loudest plaint. It is hard to keep looking groomed, it is prone diligent treatment to make it look wholesome and smooth make-up is & & pasty mass or mess. | But my personal opinion is that it is surely it is easier to keep it looking young, than the dry skin. ‘The dry skin is usually very fine, fraglle, seldom subject to blackheads or eruptions. But it is the immediate forerunner of wrinkles. It must have been born with Eve, the fear of looking old. And because wrinkles have always been frowned upon s & sign of age, womefi fear and hate them. Rightly s0. At the sign of the first wrinkle a woman does one of two things. She either starts worrying and' causes the wrinkles to multiply, or she hurries pell-mell to the beauty counter for & wrinkle chaser. But the woman with the dry skin, warn her as much as you may that dryness will soon turn to wrinkles, often does nothing about it until the warning proves to be a fact and a wrinkle. If you don't want wrinkles, do something about dryness. Dry skin is becoming more and more a national problem. The awift pace of modern living, the sun in Summer, wind in ‘Winter, the change from cold, brisk outdoors to heated, and often over- heated, interiors are all contributors to skin dryness. Some 50 per cent of American women today have dry skin. ‘What to do? Cleanse with cream. Soothe and soften with cream. Use & cream rouge for your make-up. Creaming will help because it will give to the skin artificially at least a part of the oil it lacks naturally. If you must use soap and water for cleansing, make sure that the soap is very blana and does not contain caustic, drying agents. Use a creamy foundation before make-up. It will keep make-up more lasting, more smooth, so that powder does not go on in patches. And look to your diet and hygienic living. Rush less. Rest more. If your weight will permit, add more cream and milk and butter in your diet in an attempt to give the skin more natural oil My bulletin, “How to Tell Your Skin and What to Do About it,” may be interesting to you. Please send self- addressed, stamped (3-cent) envelope for it. (Copyright, 1936.) THE CHEESE THAT CHILDREN LOVE BORDEN'S CHATEAU! * BORDEN'S CHEESES [EVERY skin has its own advan- | 4 to blemishes and blackheads, it takes | matter of an hour or two, then it's| That may seem like & sad picture. | | easter to treat the oily skin, and | Dorothy Dix Says EAR MISS DIX—I am 19 and on the verge of marrying a good dependable man, but I don't know whether or not I love him. He insists on seeing me every night and all day Sunday. I get sick of having him sbout so much. Do you think I should marry, feeling this way about him? I feel that I am too young 1o enter such a serious thing as mar- riage, but my home environment gets me s0 disgusted I feel like marrying any one to get away. My father drinks a lot and my mother quarrels with him. I do all the housework and work out, 0o, and am nervous and sick half the time. My mother thinks I should marry for my flance is good to me and to her. We have set the wedding date and bought part of our furniture, but I am crazy with worry, so please tel me what to do? 'UNDECIDED. Answer—Call off the wedding or you will go wholly crasy when you realize that you are bound for life to & man who is distasteful to you and gets on your nerves so badly that you cannot stand him for evening calls and a Sunday visit. Break off the match for his sake as well as for your own, for no man can be happy with a wife who merely tolerates him. * % * % DON‘T marry any man unless you love him so well that his mere presence fills you with happiness and & sense of well-being and you count the hours between his visits. Marriage lasts for a long, long time, and it will seem longer if you are united to a hus- band who bores you, or whose little ways irritate you, or who for some rea- son that you cannot explain even to yourself you cannot bring yourself to care for. Marriage, even under the best con- ditions and to the best of men, is a hard road for every woman to travel. For her it is bound to be full of sacri- | fices, of adapting herself to another, of giving up her own desires and tastes | and hopes and ambitions for her hus- | band. of the pain of bearing children | and the endiess labor of rearing thez | and nothing but a great love make: | worth while to & woman. With love | marriage becomes & heaven on earth to s woman. Without love it is | | purgatory. . * % % % | T)ON'T waste any time wondering if { you are in love or not. When you are, you will now it in every fiber of | your being. You won't be sick of hav- ing the boy you are in love with hang- ing aroupd. You will want him about all the time. You won't dread your wedding day; you'll want to hurry | it up. Don't marry because your home con- | ditions are unsatisfactory. A lot of | girls do that, and they find they have hun jumped out of the frying pan |into the fire. If you're unhappy at | home, you can leave and get & job somewhere else. Or a fairy prince may come riding by and take you off with him to his palace, where you will live | happy ever after. * x ¥ % Don’t Marry a Man if He Bores You Dur- ing Courtship Days. except by way of the divoree court, “I'm*wearing your coat. It fust matches my hat.” If a girl learns how to borrow her roommate’s clothes in college without making her roommate mad, she's headed for big things. ‘The primary principle of neat bor- rowing is never to be oWvious. Never bluntly announce to .your roommate that you're wearing her coat. Never help yourself to her brand-new dress while she's in the chemical laboratory. Never swipe. You may be considered clever at f£rst, if you do. But eventu- ally your credit will get so low that you won't be able to borrow even a loose powder compact to take to an Oskaloosa foot ball game. No. You must start at the other end. Perhaps you think your room- mate’s coat would look swell with your hat—on you. All right. Start out by telling her that you think your hat would look swell with her coat—on her. Loan her the hat. Get the idea across that your hat and her coat make a complete ensemble, Then the next thing you know she'll say, “You'd better wear my coat, if you're going to wear that hat” And BUT. if you are married, your fate is sealed, and there is no escaping it I“NA'HONAL CHEESE m.”' | which is currently being ob-| served by merchants everywhere, has revealed to us the rather astoundfhg fact that there are over 80 kinds of domestic and imported cheeses avail- able at the well-stocked counters of local stores! Not s0 many years ago American- | made cheeses were thought or con- sidered extremely ordinary. In juxta- position to this, practically all im- ported varieties were considered lux- urious delicacies that only the rich could afford. But now, thanks to gov- ernmental promotion, the two ex- tremes have been brought together and the housewife can conscientiously widen her cheese repertoire. Many of the heretofore strictly “imported” cheeses are now “made in America,” thus bringing down to a level the price of the real imports. America has in the last decade become “cheese conscious,” and, like her foreign cou- sins, knows that it is one of the in- expensive foods as well as highly nutritional and tasty. This, say merchants, accounts for the many domestic versions. LR R AND 30 it would seem from the large selection avaliable today. Cheese flavored with vegetables is the newest type to be added to the al- ready lengthy list of the process vari- eties. The celery-fiavored cheese in- troduced last Spring has become very popular. Now comes a mushroom- flavored concoction to vie for honors! Extremely unusual in flavor, it will no doubt become a popular “fancy” Cheese. Gruyere, made in the Alps, is creamy and mellow, and a type every one is fond of. Finland and France send their version of this favorite, too, and many American manufac- turers have produced gruyere typés that are becomingly increasingly pop- ular as “regulars.” Gorgonzola; French Brie, very much like a Camembert, though a bit milder; there you are. JEAN, €Copyright, 1936, Gourmet’s Guide for the Hostess BY LUCIE EBERLY. rind: Goat cheese, which is difficult to find; Melzo, a cross between a Roquefort and Gorgonzola; English Stilton and Cheddar; Austrian smoked cheese, not to mention all the cheese spreads attractively put up in glasses and crocks, are just a few that crowd | grocery counters in the stores today. * k¥ ¥ ROQUEPOR.T has often been called the “king of cheeses.” Its mellow tang is incomparable, Contrary to general belief, it is one of the most easily digested of all cheeses and at the same time stimulates the digestion of other foods. A noted French phy- sician once advised King Edward VII to eat what he chose, then to eat Roquefort to aid the digestion! Roquefort is named for the town in the south of France in which the product is made and it obtains its individual flavor from the fact that it is ripened in deep, damp, limestone caves. It has been successfully made in America in recent years, too, and the domestic is sometimes hard to distinguish from the imported. %k AHOTHER old favorite is Swiss cheese. It has been termed the “rich man’s luxury and the poor man's meat.” It is said that a pound of good Swiss cheese contains as much protein as two pounds of steak, and that its heat and energy-making qualities are double those of beef. American cheese manufacturers have been successfully making a process Swiss that is amasingly like the im- ported. To celebrate the “week” sev- eral brands are to be on sale for & limited time. Large wheels of the imported Swiss have been recelved for the event, and will also be apecially priced. Since it keeps well it would be & good idea to stock up for those buffet sup- pers that are on the schedule, For information concerning items mentioned call National 5000, exten- Limburger; Holland Gouda, vmsoui 7 but sion 342. Words cannot describe ii— it's different, and once you tasteit, youtoo will agree it has unusual goodness. CRANBERRY ORANGE RELISH (Ne Coeking) 1 nound (4 cups) crenberries 100 13§ oranges 2 cups suger Mothed: Pt cranberries throush meet srinder. Pare orange with sharp knife) remove seeds) trim oFf white membrane (Isaving the puip exmoted on the surface). Put rind and puip threugh griader, ®ix with suger and berries. Let stand o few houn before serving. For futurs we $our In glesses, cover with parefin. There are many ether dalightful ways ts serve iresh eranberrios. Send a poctal for a free recipe book. Ad- dress Dept. N, Amerioan Cranberry Eschange, 90 W. Besadway, Now York City. Eatmor Cr anberries