Evening Star Newspaper, January 26, 1937, Page 26

WOMEN’S FEATURES. B—10 WOMEN'’S FEATURES. THE EVENING STAR, WASHINGTON, D. C., TUESDAY, JANUARY 26, 1937. More Dressy Type of Sandwich Will Make Hit as Bridge Refreshment Gourmet’s Guide Finds Something Very Unusual In the Appetizer Line Spiced, Pickled Shrimp Novel Delicacy for Winter Parties—Nectarines Now ’ Come Dried or Canned. F ollowing the Modern Craze for Altitude Tower Variety Combines Many Delicious Flavors In Interesting Manner However, Care Should Be Taken When Offer- ing One of These Concoctions to the Man of the Family. BY BETSY CASWELL. THE modern housewife is very definitely “in tune with the times.” BY LUCIE EBERLY. ECTARINES, those luscious “fruits of the gods,” are too often con- sidered by the average person as belonging definitely in the luxury class. Enterprising fruit growers, however, have thought otherwise! PFinding the fruit to be unusually tasty when dried, they put on the market just in time for holiday selling, packaged dried nectarines. So— to the already long list of fancy dried fruits was added the aristocrat of them all—and we enjoyed them at a mod-g erate cost. | styles, “Remo, Garda and Melzo.* The She demands streamlined kitchens and equipment; she likes modern color combinations and electrical gadgets. She is learning all sorts of new and unusual food selections, and is able to make up a menu that would turn a chef of old green with envy—so delicate, so well balanced, 80 full of the unexpected and piquant it is. She stresses novelty, and the spice of the unusual in all of her enter- taining, no matter how simple andé Now, taking this as a cue, we find | informal it may be. For instance, one of the newer wversions of bridge refreshments is the “tower sand- wich” which emulates the trend for dizzy heights so preva- lent these days on every side. A tower sand- wich is amusing to make, and if carefully planned, remarkably deli- cious to eat. It is a feminized 5 s version of the Betey iCosyen. old, beloved club sandwich, that has held its own as a favorite for sev- eral generations, and it may be made as varied and interesting in quality as the hostess wishes—simply by changing the type of spreads and fill- ing that go into its make-up. In preparing tower sandwiches, it is well to keep in mind that variety in both color and flavor will do much to enhance the charm of the finished product. White and brown bread may be used; pumpernickel, whole wheat or rye bread contrast well with the white. Boston brown bread, with or without raisins also may be used with great success in certain combinations. From the sliced breads cut rounds graduating in size from about 4 inches in diameter to 1 inch in diameter. Allow anywhere from four to six rounds for each sandwich. Spread each layer with the chosen filling, Cook’s Corner BY MRS. ALEXANDER GEORGE. s o BREAKFAST, Grapefruit. French Toast. Honey. Cereal and Cream. Sausages, Cofree. LUNCHEON. Oyster Stew, Crackers. Pickles. Celery. Chocolate Cookies. Plum Sauce. Tea. ’ DINNER. Macaroni and Cheese, Shoestring Turnips. Bread. Peach Conserve. Head Lettuce. Relish Dressing. Custard Pie. Coffee. OYSTER STEW. % pint small % teaspoon oysters. celery salt. 8 tablespoons 4 cups whole butter. milk. 1, teaspoon salt. 1 teaspoon 3 teaspoon minced parsley. paprika. Add oysters to butter and cook slowly for about six minutes. Mix, heat and combine rest of ingredients. Cook one minute and serve in bowls immediately. CUSTARD PIE. 1 unbaked ple % teaspoon crust lemon 8 eggs, beaten extract 14 cup sugar 1, teaspoon 15 teaspoon salt nutmeg 1 teaspoon vanilla 2 cups milk Add sugar to eggs. Beat one min- tite. Add salt, vanilla, lemon, nut- meg and milk. Pour into pie crust. Bake 10 minutes in moderately hot oven. Lower fire and bake 30 min- utes in moderately slow oven. Cool by placing ple in the pan on a rack. ‘To obtain this pattern, send for or coin to cover service and No. 359 and inclose 15 cents more. of The Evening Star. stack them in towers, top with an olive, pickle, onion, cherry or what you wish, depending upon the type of the sandwich, and serve with hot coffee, chocolate or whatever bever- age you prefer. But remember to “match” your sandwich to your bev- erage—that is, never combine sweet sandwiches with “dry” beverages, nor too sharp sandwiches with a very sweet drink. * k% x Hm are some suggestions for fill- ings for tower sandwiches: 1. Butter each slice with sweet but- ter, to which a little minced water- cress has been added. Starting from the bottom, fill with salmon mixed with mayonnaise, chopped cucumber and onion, caviar and chopped hard- boiled egg, cream cheese with horse- radish, finely minced bacon, top with an olive. 2. Butter each slice lightly. From bottom up, currant jelly, cream cheese with chopped walnuts, minced chicken and celery in mayonnaise, shredded lettuce and cucumber, top with a date. 3. Butter each slice with butte® to which minced parsley has been added. From the bottom up, fill with cream cheese and green gage jam, celery, pineapple, shrimps and mayonnaise, sliced chicken, shredded lettuce, an- chovy paste amd chopped olives, top with ripe olive. 4. Toast each slice and butter it well. Spread with a suspicion of an- chovy paste. Starting from the bot- tom, fill with paste of cooked chicken livers and bacon, tomato and lettuce, curried crabmeat, minced cucumber, hardcooked egg, top with a pickle. 5. Alternate graham and white bread, beginning with graham. But- ter the slices. Starting at the bottom, fill with: Cooked beets, chopped, with mayonnaise; minced green peppers and chives, French dressing; chopped celery and nuts, salted; chopped stuffed green olives; mashed hard- cooked egg in mayonnaise; top with watercress. 6. Butter each slice. Starting from the bottom, fill with strawberry pre- serves and cream cheese; shredded let- tuce and avocado mashed with French dressing; thinly sliced chicken and ham; lobster paste, minced celery and cucumber; top with an olive. 7. Butter each slice. Starting with the bottom, fill with: Chopped broiled mushrooms; lettuce and tomato; minced bacon and peanut butter, with a little chili sauce; chopped raw car- rot and celery; caviar and hard- ocooked egg; top with a pickle. In closing, let me say just one word of warning—it I were you, I'd keep most of these concoctions—with the possible exception of Nos. 4 and 7, for the delectation of the “gals.” Men won't take so kindly to them, I'm afraid—an old-fashioned club sand- wich is about all the “doo-dads” they can takel If you wish advice on your indi- vidual household problems, write to Betsy Caswell, in care of The Star, inclosing stamped, self-addressed en- velope for reply. —_— Rose-Quilted Neglige. PARIS (P).—A black crepe negli- ge lined with pink crepe is flowered in & new way. The pink quilting stitches carry out a diamond pat- tern. At every “cross-roads” of the pattern a small rose lifts its pink- embroidered head. Lattice-climbing Toses appear on mules to match. Not long ago we made up a filet centerpiece with a design of cupids. That was No. 359. A great many of our readers suggested that we make a buffet set to match, so here it is. The filet is worked in No. 20 mercerized crochet cotton, so yowll be able to finish the set in & short time. If you already have the centerpiece, we're sure you won't be able to resist the buffet set, and if you don't have the centerpiece, we're still certain you won't be able to withstand the attraction of this graceful design. The pattern envelope contains complete, easy-to-understand Allustrated directions, with block and space diagrams to aid you; also what crochet hooks and what material and how much need. No. 421 postage. If Address orders you will d inclose 15 cents in stamps you also want the centerpiece, order to the Needlework Editor (Copyrisht, 19372 Fa) dients. Possible Hereditary Insanity Best to Face Trou- bling Problem With Courage. BY ANGELO PATRL YOUNG girl has written to ask this question: “There is a his- tory of insanity and suicide in my family. I am engaged to be married. Shall I tell my flance? Have I the right to be married?” Only the experienced specialist can answer that question. It is best to find a eugenist, the specialist who has devoted his life to the study of such problems. There are many kinds of mental disorder. Some are hereditary. Some are not. A family tree that bears a record of mental disorders does mnot bear an analysis of them. Until that analysis has been made, by an expert, preferably a stranger to the family, there can be no true decision rendered on such a problem. Young people who have to face such a situation should, for their own peace of mind, consult such an ex- pert. Instead of worrying night and day, fearing that every headache, every mistake of any kind or degree is a symptom of coming disease, it would be sensible to go to the spe- cialist and have the truth as far as possible. If it is the worst, then the worst is known and can be faced. If it is good news, hopeful, what & re- lief comes to the harassed mind. Worry and fear of insanity are more than likely to prepare the way for its oncoming. Health of mind depends upon the ability of the person to throw off fear and worry. It is not possible for the worried, anxious person to do this for himself. It is idle to say to such a one, “Cheer up. Sna_. out of it. Worry never gets you anywhere” If the worried one had the power to stop worrying he would have no need to be told to throw 1t off. He longs to throw it off, but it clings like the old man of the sea. The suffering mind must have help, and the help must be expert. I would say to the young people troubled by such questions, “Go to the hospital for mental diseases. Ask for the name and address of the ex- pert who is prepared to help with such problems as yours. Then go to him and tell the whole story. Don't make the mistake of hiding anything. Pour it all out, your fears, your hopes, your family history, your own per- sonal history. Don't if you value the help you seek, let shame force you to hide any fact, any feeling. There is no cause for shame in the situation. Mental illness is no more that and try to overcome that idea. As to telling each other family history and personal feelings and personal history, be ocertain of the need. If there is dread and fear in the mind of either, the thing to do is to see the specialist. If he says there is & barrier to marriage it must be told. If he says there is none there is no need of telling. is & note of hope in life Experience teaches us, life iplines us, we grow out of weak- into strength. Let that thought T yesterday is gone forever. today is the only one you know. Try to make that one t possible and go forward in (Copyright, 1937.) ou of ou of § i Leather Bar Pin Holds Watch. wear with sweaters are tubular gilt belts with necklaces and bracelets to match. These tubes travel in pairs and fasten simply with large gold A Chic Dashing Bolero Festive Frock Gains in Smartness by Spanish Touch. Sandwich towers are definitely keeping step with the modern trend toward dizzy heights. De- licious combinations in color and flavor may be ac hieved by careful selection and blending of ingre- —Photo Courtesy Modern Science Institute. l 1230-B*™ BY BARBARA BELL. HE bolero has always seemed the very embodiment of youth, and in this frock, combined with gay puffed sleeves and & scarf belt, it goes right on winning victories. You will find it a stunning frock for cocktail hour or informal doings. The short rounded bolero is not only dashing, it’s slimming! Then there are added attractions in the small buttons (they should glitter) down the waist and skirt. Barbara Bell pattern No. 1230-B is available for sizes 12, 14, 16, 18 and 20. Corresponding bust measurements 80, 32, 34, 36 and 38, In monotone size 14 (32) requires 62 yards 39 inches wide. Bolero alone requires 1% yards. BARBARA BELL, ‘Washington Star. Inclose 25 cents in coins for pattern No. 1230-B. Size. Send 15 cents for the Barbara Bell Spring and Summer Pattern Book. Make yourself attractive, practical and becoming clothes, selecting de- signs from the Barbara Bell well- planned, easy-to-make patterns. Ine teresting and exclusive fashions for little children and the difficult junior age; slenderizing, well-cut patterns for the mature figure; afteynoon dress- es for the most particular young women and matrons and other pat- terns for special occasions are all to be found in the Barbara Bell Pattern Book. Printed Laces. Printed laces are making their bow this season as a new variation to meet the perennial demand for prints and the high fashion for all-over laces. Brilliant combinations of colors are favored, colors that catch the eye, and they are used in bold and startling patterns. On lace, the prints are espe-* cially effective because of the pattern and sheerness of the lace itself. Onsa background of black chantilly, large flowers of reds, oranges and yellows, with & touch of green, are blended to- gether to make one evening dress that will be seen on some of the best dance floors this season. Other dresses have their patterns printed on white lace. The flower motif is especially popular s it can be matched in real flowers to | be worn 1n the hatr, Masculine R e e . e B e Vanity Is Considered Commendable That Men Be “Beauty’ Conscious. BY ELSIE PIERCE. OCCASXONALLY the mail brings a letter indicating that mean read this column, too, and I am glad of it. Here's an example: “It may provoke a grin or maybe even cause a laugh to see hand care or facial upkeep for men under your ‘Be Beautiful’ heading . . . but how about the male sex? Why not give them some hints on how to rid dan- druff, pimples, blackheads and what- not? Why not give it a trial? Let some of the men profit by your ad- vice, too. “From One Who Would Appreciate Such Advice.” * x % x W'ML, I'm glad to find that men read these hints, too. I'm glad to find a man who is man enough to admit the male interest in such “frivolous” things as beauty. After all, who can deny that dandruff flakes look every bit as bad on the shoulders of & man's coat as they do on a woman's dress or that the “Santa” waistline is no more becoming to men than the middle-aged spread is to women; or that blemishes are any less humiliating to young boys than they are to young girls? And, though men don’t indulge in such conceits as nail tints, permanent waves and make-up, the essentials of good - grooming, attention to details, skin cleanliness and general health apply to them just as they do to ‘women. ‘We like to see a clean-shaven face, scrupulously clean, brushed-'til-shiny halr, nails nicely manicured, yes, man- icured; cuticle groomed, nail flled close and following the shape of the finger, and above all clean as clean can be. We firmly believe that it is no exag- geration that a clean collar may help land the job. We like to see a wrinkle- free suit, freshly pressed coat, stain- less hat. We like to see the whole masculine picture one of precise neat- ness. The men have one distinct ad- vantage over women. They seem to be born to exercise. As tots they are expected to play ball, do handstands, romp and climb. Little girls who do all these things are dubbed “tom boys.” And all this exercise should help to keep the figure trim. That'’s why there is less\ excuse for & man to have a too-generous waistline, pro- truding abdomen or similar figure im= perfections than there is for a woman, Then, too, the male of the species are said to have more control of the sweet tooth and are expected to eat more sensibly. And diet has much to d:u wll‘tel:l :km condition. As for gene! h, cleanliness, guard the skin against eruptions, the ml].: apply to men just as they do'to women. I can't repeat them all here; but I do invite men to read and follow the advice given for skin and hair beauty and they will profit thereby. (Copyright, 1937.) Neighbor Says: for an earlier and longer M; m)’ canners doing their bit to further the | fruit's popularity. Latest to arrive on the canned goods shelf are canned whole nectarines. Retaining every bit of their natural fresh flavor, these members of the peach family may now be had the year 'round. Preserved in their natural juice, which is pleasantly sweet and piquant, they make a good dinner party compote or luncheon dessert. * % * % Wflmm we find & new appe- tizer snack we get excited— | especially when it turns out to be an old favorite in a new guise! Now come shrimp, pickled and spiced. We've enjoyed them au natural, a la newburg, in soup, broiled—and a dozen other ways—but we have found | them to be really sensational in this new form. An old seafood merchant is responsible for the “new style” shrimp. Being very fond of them, he has for years experimented with them —concocting all sorts of unusual dishes. the idea of pickling them, and after trying out several formulas he created a recipe that is excellent. The recipe | is a secret, of course, but the shrimp, pickled and spiced, may be bought at his store by the pound or quart. The seafood is prepared right in the shell and may be served shell and all —or peeled and impaled on hors d'oeuvres pix—the prize appetizer tidbit of the season! *x ¥ x THOUGH we seem to mention cheese in this column regularly, we really | don't sing its praises too often, con- sidering that cheese is one of the favorites of all edibles—and also that there are over 300 kinds! The Italians | are among the most enthusiastic | cheese consumers. Some wonderfully | delicious and tangy types are made by them. Among the many varieties imported by us in their famous Bel Paese. This cheese comes in three Dorothy Only recently he conceived | first is & rich, mild and creamy con- coction that is considered the perfect ! school luncheon box treat. The second |is more of & “snappy” type, often termed the “Italian Camembert.” Melzo, which has an sbundance of | “blue veins” is a Roquefort type in | flavor, but Camembert in texture, and is claimed by merchants to be one of the most popular of all the imported cheese. They are all reasonable in price, and the trio on the emergency | shelf would give any hostess con- fidence. *x 'ULD anything be more “bracing” on a cold, damp day than a nice steaming cup of luscious rich soup or broth? Why not make a list of a few of the old favorites and stock up again? Many of the stores are fea- turing some of their favorite brands at attractive sale prices. Among those we spied on the bargain list was green turtle, that dinner party “number” that always imakes a hit. Others to consider, even if they are not on sale, are creem of mushroom, black bean, chicken gumbo, onion soup (cream or | plain, French or Italian style), oyster soup made with the famous West Coast “padilla points,” chicken-noodle that tastes like the kind grandmother used to make, cream of shrimp, spine ach, asparagus, celery and pea, tomato madrilene, clear bouillon for the din- ner party or evening and in between meal “toddy,” and last, but not least, the delectable concentrated beef exe tract that is made with steer beef. * x ¥ x JUST because the holidays are over there is no reason to think that fruit cake, mince meat pies and plum pudding are out of order. If you will look around in your neighborhood grocery store you will find that these three items are all specially priced now for clearance. For information concerning items mentioned, call National 5000, Exten | sion 342. Dix Says EAR MISS DIX: Something that you said in an article not long ago about how ignorant most women are of financial matters set me thinking of the number of women I know who have been - left comfortable estates by their husband and who, with pitifully few exceptions, have lost them not only through sharks, but informed friends who gave them bum tips. Then I remembered that I also had inherited property which I had turned over to my husband to manage and about which I knew nothing, and of me if he should die. So T asked my husband if he would of sound investing. He was surprised and amused, but when he saw I was serious he agreed, and now we take one hour and a half regularly one night a week and let no engage- ments interfere with the lessons. I am not the type and never can be to turn into a financial wizard, but I am learning about the different types of securitles and the merits of each kind, and about diversifica- tions and how much risk one is jus- tifiable in taking. I am even learning to read a financial statement so that I can at least tell whether a company is in a strong or week position. And s0 I would not be perfectly helpless if I was suddenly called upon to manage my estate. LI THE by-products of this are also worth considering—they are the pleasure it is giving my husband. Now he can show me his business statement with pride, and whereas formerly I would murmur vaguely, “How nice,” now I can discuss it with something approaching understanding. For my- self, I am getting a real interest in things which formerly seemed dull and boring and a realization that good business management requires plenty of shrewd judgment, and that there is a dash of adventure and excitement in these things. Our lessons are conducted like a class room course. I take notes and am quizzed each time on what has gone before. As I said, I will never be a Hetty Green, but this course of study under my husband has drawn us closer together, given us a new mu- tual interest and is fitting me to be better able to look out for my children if I should ever need to. MRS. A. Mc. L. L NSWER.—I commend this highly intelligent and interesting letter not only to every married woman who reads this column but also, more par- ticularly, to her husband. As I have said time and again, there is no other one thing so strange as that. the great majority of American men spend their lives toiling to make the money to keep their wives and daughters safe and comfortable when they are no longer alive to support them, yet these same devoted husbands and fathers ‘make no effort whatever to teach these women how to take care of the money they leave them when they die. Every man knows that it is even harder to keep money than it is to make it, and they know that every woman who has any money is the foreordained prey of every crook and grafter who hears about it. They know that the grave will not have closed upon them before all the high- powered salesmen, all the peddlers of blue-sky stock, everybody with an itching palm and a 20 per cent divi- dend scheme, will be hot on the trail of thelr insurance money, and that Women Should Be Taught How to Handle High Finances. also through well-meaning but badly | I began to think what would become | give me a course in the principles | what these don't hornswaggle thelr | bereaved widows out of, Uncle John and Cousin Thomas and Deacon Blank, who prays so beautifully, will borrow without security. The sta- tistics collected by an investment com- pany show that the average widow gets rid of whatever money her hus- band left her within from five t0 seven years. * * * % WHY men who have intelligence enough to make a success of their business should think that @ woman who was never taught any- thing about financial matters, whe doesn't know a gilt-edged security from Wildcat preferred, who has nevez had the handling of any money, whe often has never even signed a check, should suddenly upon their death be | turned into a financial wizard no- bedy can explain, But apparently they do, for it is a common custom | of men to trust their entire estates without a single string tied to them to the ignorance of women who ir | life they had never trusted to even handle the market money. ‘The only protection that a woman and her children can have is for hel husband to do as this man has done and for him to systematically sel about teaching her how (0 manage the estate he will leave her. And if is no use for men to say that this can't be done; that women have n¢ head for business and can never be taught to handle money in this day when there are so many successful business women, and when the cash. iers in three-fourths of the stores and restaurants in the land are mere girls. Every married man knows that when it comes to spending, his wife can get twice as much out of a dollar as he can, and the woman who can do this can be taught how to man- age investments if her husband wil take the trouble to do so. o | Rustic Designs Dress Spring Prints. PARIS (#)—Country life is get- ting a break in the new Spring print designs. One rustic scene printed on crepe shows a group of pienickers swarming around a cloth spread with tiny plates, bottles and baskets. DON'T LET CONSTIPATION MAKE YOU SICK Do something about it and da 1 today. You can take endless pills—but just re- member that chronie medicine taking 4 an unhealthy habit and often loses ite effect. Correct common constipstion naturally by including suficlent vMamin B and “bulk” 1n your diet. Kellogg's ALL-BRAN supplies vitamin B and the “bulk” you need. In the body, 1t absorbs twice its weight in water, and exercises and sponges out the system. Rid your body of polsons and see how much Dbgtter you'll feel. Try Kellogs's ALL-BRAN for a week. If not satisfled, your money will be refunded by the Kel. logg Company. Eat two tablespoonfuls & day. as a cereal with milk or fruits. or in cooked dishes. meal. 8old by all grocers and guaraniced by Kellogg in Battle Creek. Relloggs rve All-Bran Regularly for Regularity Stubborn cases with each A A