Evening Star Newspaper, December 8, 1936, Page 30

WOMEN’ S FEATURES. New England Kitchens Are Justly Famous for Cold Weather Favorite Several Other Mixtures of the Same Type Prove Welcome Additions to the Southern Table. BY BETSY CASWELL. TEAMED BREADS have long been beloved by those who dwell in the Northern part of the United States. Those from the warmer climes have not had the opportunity of cold, long Winters in which to acquaint themselves with the several varieties of this hot, moist delicacy. To most of us “around these parts” the only steamed bread that we really rtow and use often is the traditional “Boston Brown Bread.” Although this dainty may be pur-& ehased in cans, it is nice to be able to make it at home for the family oc- easionally. It is not difficult to pre- pare—and neith- er are its near yelatives of the same type. For Sunday break- dast, or informal on a cold frosty night, Dothing is quite #0 good as one of these breads when served pip- hot with plenty of sweet, fresh butter, and perhaps a soft, gelicate cheese. For cocktail parties and for dinner parties the plain Roston brown bread also fills an im- t need. Combined with white Bread, in delicious sandwiches boasting & filling of cream cheese mixed with chives and horseradish, it is hard to beat as an appetizer. With the fish course at dinner the filling is made of painced cucumber, watercress and & highly seasoned mayonnaise. ‘Won- derful effects may be obtained by using 10 or 12 thin slices of the bread, with the filling spread thickly between each. Press well together, by wrapping n waxed paper, and placing in the ice- box to chill and “mold.” When ready to serve, cut downward, through and through in quarter-inch slices, to give »_ribbon appearance, 2 * ok X X is a difference between Bos- i+ ton brown bread and New England brown bread. The latter makes use of stale bread, and also uses cold water instead of sour milk. Here are the yecipes for both kinds: BOSTON BROWN BREAD. 1 cup whole wheat flour. 1 cup corn meal (yellow). 1 cup rye meal. % tablespoon soda. 1 teaspoon salt. 2 cups sour milk. % cup molasses (dark). Mix and sift the dry ingredients. ‘Add the milk and the molasses, stirring and blending thoroughly so that mix- ture is entirely smooth. Fill a well- preased mold (a coffee tin will do) sbout two-thirds full with the mix- sure. Cover tightly. Place mold on p rack in a kettle of boiling water. The water should come halfway up around the mold. Cover kettle. Steam for 31 hours, keeping the water al- ways at the boiling point, and adding more water as needed. If desired, sweet milk may be used pnstead of sour. In this case, use 115 oups milk, reduce the soda to > tea- epoonful and add 2 teaspoons baking powder. NEW ENGLAND BROWN BREAD. 3% cups water. 11, cups stale bread (crumbled). 8% cup dark molasses. 115 cups rye meal. 11% cups yellow corn meal. 1Y, cups whole wheat flour. 3 teaspoons soda. 1% teaspoons salt. Soak the bread in 2 cups of the water over night. Rub through a woarse sieve or colander. Mix and sift the dry ingredients and add them with the molasses to the bread mixture. Add the remaining water. Blend well and when smooth, pour into mold and steam like Boston brown bread. INDIAN BREAD. 4% cups whole wheat flour I cup yellow corn meal 3% tablespoon soda 1 teaspoonful salt 2 cup light molasses 1% cups milk Betsy Caswell. [} Mix and sift dry ingredients. Add to them the molasses and the milk. Blend thoroughly, and pour into mold. Steam as directed. FRUIT BREAD. 1 qt. cracked wheat 1 qt. water 2 cups raisins 1 cup dates 1 cup figs 1 cup apples 1% cup olive ofl 2 cups honey 1 tablespoon salt 1 cup nut meats Soak the cracked wheat in the water overnight. In the morning add the raisins, chopped nut meats, apples, pared and cubed, dates and figs cut fine, and remaining ingredients. Knead the mixture well. Place in greased molds, and steam for three hours. Place in a moderate oven, uncovered for 20 minutes to dry out. STEAMED GRAHAM BREAD, 234 cups graham flour 1 egg 34 cup sugar 14 cup dark molasses 1 cup sour milk 2 teaspoons soda 1 teaspoon salt Beat the egg lightly. Add sugar, molasses and rest of ingredients. Mix well, place in greased mold, and steam for about two hotas. RAISIN STEAMED BREAD. 1 nine-ounce package dry con- densed mince meat. 2 cups corn meal. 1 cup graham flour. 2 tablespoons baking powder. 1, teaspoon soda. 1 teaspoon salt. 1 egg. 3% cup molasses. 1% cups sour milk. Break dry condensed mince meat into pieces. Add !2 cup cold water. Place over heat and stir until all lumps are thoroughly broken up. Bring to brisk boil; continue boiling for three minutes or until mixture is practically dry. Allow to cool. Mix and sift corn meal graham flour, baking powder, soda and salt. Add beaten egg, molasses and sour milk. Blend thoroughly. Fold in cooled mince meat. Place in greased pud- :mgptnnndstet.ml% hours. Serve ot. Manners of the Moment W! REALLY aren't opposed to knit- ting. In fact, it's rather like pipe smoking—Ilends a homey touch to the atmosphere. But we do wish that knitters could somehow get their stitches counted before they bring the knitting out into the open. We're always dropping in on friends to tell them the latest anecdote we've picked up, and just as we reach the choicest part, where the listener is supposed to laugh and say, “Imagine that,” our friends start that weird mumbo-jumbo of “one—two—three—ha ha—four— yes—five—very funny—six.” And our story turns into toads and reptiles. Really, some one should invent a mechanical counter that rings a bell when you've come to the place whers you have to make & neck. To save the American home, if for no other reason. But until some one does we think knitters ought to wait until you've finished the story you are on before counting. Then they should say, “Pardon me, but may I count?” JEAN. Want a woolly hat and scarf to match your Winter suit? Here’s one ‘gou can make in two colors 50 you can carry out & color combination that 4s most becoming to your particular type. It's one of those patterns in ‘which you “fool the public,” because it gives the effect of being intricate, ‘but sctuslly is very simple. It is crocheted in Shetland floss, that can be bought anywhere that yarn is sold, so you won’t have any trouble on that sscore either. . . The pattern envelope contains complete, easy-to-understand illustrated Aairections, with diagrams to aid you, also 'what crochet book and what ma- iterial and how much you will need. i To obtain this pattern, send for No. 397 and enclose 15 cents in stamps ior coin to cover service and postage. Address orders to the Needlework Editor A O THE EVENING STAR, WASHINGTO! " D. O, TUERDAY, DECEMBER" 8 1936." WOMEN’S FEA L3 These open face card party sandwiches are made of bread rich with the fruity contents of a package of dry mincemeat. Efficiency Test Often Worthless Very Seldom Gives Child Fair Rating. BY ANGELO PATRIL NTELLIGENCE tests, achievement tests, all the tests that are so fash- ionable today, are useful tools for the teacher’s use. They are not the actual child, nor the actual state of the child. They are but the faint glimpse of some phase of that child at a special hour, in a special circumstance. He may be that child again, and he may never be. Tests, to be anywhere near accu- rate and useful in judging s child’s ability or lack of it, his powers and his weaknesses, or their absence, must be given by experts, and repeated over a period of time, before their results are in any degree dependable. And then, one must remember, they show only a part of a phase of the child. There is always a side of the child that a test does not reach, That is the actual child—that hidden, intan- gible being who eludes all effort to fix him and draft his pattern upon him. Nobody ever sees the real child. No- body ever knows his actual strength, ability, and possibilities. These are hidden from any investigator, even from the child himself. This is why the child with the high I. Q. fails, and the one with the ordi- nary one succeeds, at times, and so upsets the scheme of education and training provided for them. The test that gave the children their standing did not touch some hidden quality in each. But that quality was so strong that it influenced all that the child did, and the results showed in the failure of one who was expected to succeed, and the success of one wWho was ex- pected to fail. Tests are informative, but they ought not to be absolute. Experience with the children at work ought to count as much, because any test is al- ways open to proof and the proof is shown in what the child does to verify or disprove the findings. If a child with a low I Q. gets high marks in school work with regularity and ease, his intelligence is unquestioned re- gardless of the marks for the test. Teachers accept this and proceed ac- cordingly. The trouble comes when the teacher or parent is shocked by the poor show- ing of & high I. Q. pupil. “You have Lovely Tunic Frock Well-Cut Model Should Prove Becoming to Almost Any Age. P BY BARBARA BELL tunic frock certainly de- : serves popularity, for it's one of those godsends that seem to flatter every type of figure. with & pleat in front offers no The slightly flared tunic, daring 19271-B cludes an llustrated instruction guide which is easy to understand. Send 15 cents for the Fall Barbara Bell pattern book. Make yourself at- tractive, practical -and .becoming clothes, selecting designs from the Barbara Bell well-planned, easy-to- make patterns. Interesting and ex- clusive fashions for little children and the difficult junior age; slender- izing, well-cut patterns for the ma- ture figure; afternoon dresses for the young women and . | most particular matrons and other patterns for spe- cial occasions are ull to be found in th.!nhn!ellnmbwk. (Copyrisht, 1936,) Grapefruit Cream Refrigerator Pie. 1% cups (1 can) sweetened con- densed milk. % cup lemon juice. 14 cup grapefruit juice. 2 cups grapefruit pulp—diced and drained. 2 egg whites. 3 tablespoons granulaied sugar. Baked pie shell (10-inch). Blend together sweetened New Beauty Rules for Shoppers Excellent “Prepared- ness Routine Out- lined as Guide. BY ELSIE PIERCE. YED - IN - THE - WOOL shoppers know what a toll rushing from counter to counter takes. They also know how important it is to keep up appearances and how difficult it is to do so. Somehow, no matter how fagged out you feel, it sends your spirit soar- ing if you catch a serene, well- groomed reflection of yourself in a mirror, in passing. And just as surely an unkempt reflection of yourself makes you feel completely let down, your shopping is less successful, even the unselfish spark seems lost. There are a number of good-looks hints for shoppers. Lasting make-up is one of the leading ones. A little forethought is another hint. planning to retire a little earlier the night before you expect to do intensive shopping. Better yet, plan an entire prepared- ness beauty routine. soothing, cleansing bath, use your bath salts or water softener, pine es- sence or similar sweet-smelling some- thing. There's a luxurious, exhila- rating note in the fragrant bath. TURES. Gourmet’s Guide Leads The Tired Gift Shopper Among Unusual Fields Foods This Year Come Into Their Own on the Present List With Delightful Results. BY LUCIE EBERLY. F YOU haven't already made your Christmas fruit cake it's high time you were gettilig busy! the better it will be. We know of in fruit cake ingredients. Strictly The longer the cake is allowed to mellow, you know, several local merchants who specialize fresh, well dried, and free from store moisture is the newly arrived shipment of firm, translucent, citron, fancy candied cherries, grapefruit peel, freshly dressed figs and dates. Packed in assorted lots as well as in separates pound packages, the fruits are ready for the mixing bowl. Shelled nuts, too, come chopped and mixed, ready to add to the cake batter. If you are pressed for time and think that fruit cake baking will have to be eliminated from your already crowded schedule, you will be inter- ested to learn that your grocer has just added to his array of “minute mixes'®a delicious fruit cake concbc- tion that needs only to have the liquid added to prepare it for the oven. All ingredients are thoroughly and scien- tifically blended. A splendid home- baked cake is easily produced by the “stroke of the wand!” ok x % BVYING lists for the holiday buffet spreads should be sure to include a few of the fancy cheeses that our local merchants are displaying with pride these days. Two good standbys are Edam and pineapple. The two, being so similar in texture and food value, may be used interchangeably with great success. When they are served as an accompaniment to crack- ers, the top of the cheese should be removed to form a lid, the interior loosened so that it may be easily served. The cheese should be “sealed” when not being used by placing the lid on tightly and wraping it securely with & damp cloth. Edam, molded You | might try conserving your energy by | Take a warm, | in red balls, and pineapple in bright orange pineapple shapes come in small as well as large sizes and are ideal for the party cheese board, since they are not so extremely sharp in flavor and more generally popular. English Cheddar in brandy, Stil- ton in port and Edam in sauterne are also nice and prove to be favorites with the masculine palate. This epi- a package of three medium-sized glazed crocks with lids. The crocks are gayly colored and after being emptied of the cheese make pretty individual bean pots. If you're looking for a “different” gift you could find noth- ing nicer. The cheese is imported, is beautifully moist and well mel- lowed, as all wine-treated cheeses are. * x % x WEETS also come in smart little gift packages, such as daintily | Dorothy curean trio is packed, by the way, in | | decorated glasses and bright crockery jars. One “kit” sports an assortment of imported preserves in medium= sized modernistic jars, packed in a sectional box. The concoctions of pramble, black currant, black heart | cherry, wild strawberry and rasp- berry bring a bit of foreign culinary art to our tables in an interesting manner. Honey, too, from many lands—peach blossom from Spain, orange blossom and acacia from Syria, hymettus from Greece and vine blossom from Portugal—come packed in attractive holiday boxes. Whether it be the young bride, the hostess, a friend or s member of the family about whom you are in a gift quandary, you may be certain | that the “food” gift will be sure to | please. What with the many delight- | ful delicacies to choose from the welle stocked shelves of specialty shops— good things that we are so apt to | forget about or pass by in the hurry of the day's routine—what could be more pleasing to any one than a gift of an assortment of new and old | palate teasers? Do be sure to include the grocery department in your buy- ing itinerary this year. Never have | foods been so attractively boxed and grouped. JA NEW addition to the dried fruit | £} group are sun-dried nectarines. You'll want to try them, for they are | entirely new. Not too sweet or sticky, | their delicious and distinctive flavor enhanced by the drying process, they | make the ideal holiday bonbon spe- cialty. They are sold at most of our stores in small and large packages, | wrapped in air-tight cellopnane ihat | keeps them moist and fresh. Many of the large packing houses are also featuring for the holidays assorted dried fruits in 3 and § pound packages. Only the largest and | choicest fruits are used, and the tid- | bits are as carefully packed as fancy |candies. They have new appeal | presented in this manner and should | make an idesl remembrance for the children. For information concerning items mentioned call National 5000, exten- sion 342. * ¥ x x Dix Says Pleasing Manners EAR Miss Dix—Will you tell us how to acquire attractive manners? We are three boys, first-year students in & large university, rather self-conscious and retiring. Do help us out. THE THREE OF US. Answer—I wish to congratulate you young men in the intelligence you show in realizing the value of a good address. Nothing else in the world, not even looks or brains, will carry you so far. Pleasing manners are a letter of credit that is honored at | sight wherever you go, and they will | open more doors to you and push your | fortunes faster than any amount of | talent and ability. ‘IT TAKES time for us to recognize | ™ the inward virtues of people, but Are Among Young Men’s Greatest Assets. Iyuu lack the essential to success that | good manners are, you are wise to set | about cultivating them. Of course, ‘ the very foundation stone of all man= ners is table etiquette. By the way a man eats we judge him. Woe to him who gargles his soup and doesn't | know his way among the silver. This | knowledge should have been instilled |in you in the cradle, but if your | mother neglected it my earnest advice to you is to get some one to tutor you. If this is impracticable, or your | pride will not let you admit your | ignorance, pick out some boy who | has had a good home upbringing and imitate him. | I CAN'T stress the importance of | this too much because I have per- sonally known several young men While you are drawing the water give | their outward manners are something | whose careers are being blighted by yourself a little facial treatment. Cleanse with cream. Pat with skin tonic. Apply nourishing cream. Leave the cream on while you take your bath. Soak for about 10 minutes. Use your bath brush, but don’t scrub too vigorously. Too brisk scrubbing or very hot water will have the same waking up effect as a cold shower; and you don't want to awaken, you want to relax and doze off. we judge them by at sight, and they repulse us or attract us to them. Many & man of talent never gets anywhere because he is gruff and never knows what to say or do. Many another man soars into success on a tea plate, as it were, or the way he found a chair for a rich old dowager at a party. Not without reason is the villain in melodramas and novels always endowed with polished man- the way they eat. They are clever, industrious, capable and are entitled | to the big jobs in their lines of work, but they cannot be advanced to posi- tions where they would have social contacts with people who would be repulsed by their uncouth manners. To all young people who wish to | cultivate good manners I can do noth- | ing better than recommend a daily perusal of a column on -ettiquette. Out of the tub, blot dry, don't rub, | ners. Otherwise he could never have | Such columns do missionary work because that, too, will waken you, Remove the cream with tissues, leav- ing just a little on overnight. If you have trouble falling asleep try drinking warm milk before retiring. The next morning you will merely need a cool shower, after which you can rub-a-dub to your heart’s con- tent. You want to stimulate the circulation, awaken every sleeping cell. If you haven't time to cleanse the skin with cream and pat with tonic again, merely dash cold water on face and neck. But do take time to apply & good foundation cream or lotion, depend- ing upon your type of skin—cream for dry, lotion for normal or oily skin. Now blend cream rouge ever so care- fully. Cream rouge has & way of im- parting a natural glow that looks nearest to the “under the skin” color. Be sure to choose a brand that is known for its purity and lasting quali- ties. Now powder leisurely, dusting it on first, pressing it gently, dusting off excess. A touch of compact rouge to heighten the color, then lipstick. Such a make-up should not need renewing for many, many hours. Arrange your hair carefully, simply, smartly, a few pins to keep curls in place. Put your hat on at just the right angle; wear simple, tailored clothes, check on grooming detail. (Copyright, 1836,) My Neighbor Says: house ferns must be avoided, but ferns must not be allowed to completely dry out. It let them become thor- and then give them & that soil will be satu- to bottom. 1 rolled in flour, densed milk, lemon juice, grapefruit taken in everybody and worked his nefarious schemes. The {ll-mannered boor is always under & handicap, so recognizing that gaily with red 3, cup butter, or other shortening 114 cups Jack Frost Granulated Sugar Cream the butter until it is soft and among those who have lacked early training in the conventions, for which many will bless them as long as they | live. SUGAR SHELF RECIPES “Let’s be gay! Make a rich, white caks . . . pile on deep drifts of snowy frosting...trim the top and green. You'll have a dream of & Christmas cake! But—to make it good as well as gay, you must use a fine-grained, quick-dissolving, granulated sugar!” tlon fotle light. Add Jack Frost Granulated Sugar gradually, beating well after each addition until a fluffy mixture is obtained. Jack Frost Granulated Sugar is 50 fine-grained and quick-dissolving it will blend easily with yournhmmiuundginyouruhafiw,clourmn. Sift the flour once, measure, add the baking powder and salt, and sift again. Add the dry ingredients alternately with the milk addition until smooth. Fold in stiffly beaten egg whites. Bake in two 9-i each inch layers or three 8-inch layers in a moderate oven (365° F.) 25-30 minutes. ‘When covered with an ornamental frosting this makes a perfect cake for days or birthdays. holi- There's a different JACK FROST SUGAR for every need. [ JACK FROST SUPER-SIFTED Granulated, Powdered, Confectioners XXXX, Brown, Tablets 00% PURE il SUGARS) QUICK-DISSOLVING