Evening Star Newspaper, April 30, 1937, Page 52

WOMEN'’S FEATURES. THE EVENING STAR, WASHINGTON, D. C., FRIDAY, APRIL 30, 1937. First-Course Appetizer Makes a Pleasant Change in the Menu Ro 4 WOMEN'’S FEATURES. utine Bewildering Array Of Dress Materials Confu_s_qs Purchaser Know Your Summer Fabrics and How They React to Tubbing for Satis- factory Results. BY MARGARET WARNER. O YOU ever get completely bewildered when you go shopping for dress materials with so many acetates, rayons, bembergs and what- have-you's and long to see a good old-fashioned piece of cotton or silk instead of a puzzling mixture that looks attractive, but you wouldn't be sure how kindly it would take to cleansing? Piece goods departments bewitch you with the magic of color and fascinating design, until you enurely?« fmo?;:b?cl;:{;nm:;l :::'d Jetalls abO® | this season and increases with the be laundered for best results. In|PPrO8ch of Summer. Silk, rayons, > | cottons, woolens, all come in for their fact, there is & general haziness about | share of careful laundering, and it :hn‘t":: nxsne.:)(:)nw!lydl‘;ls :23 p':,';:;':l: | s only & matter of knowing just how word'ior Ftwo on” that subject m&(ht‘m do it that will give you safe and - sure results in 9 cases out of 10. 17 miss. A We have just been talking to an Cotton, linen, silk and wool are | generic terms ' which identify the | €XPErt on the washabllity of fabrics Popularity of Soup Apt to Be on the Wane At This Time of Year Chilled, Unusual Combinations Offer Vari-| ety and New Interest to the Household. BY BETSY CASWELL. FTER a Winter of soups as day-in-day-out first courses, I find that I practically can’t look a soup-plate in the face at this stage of the game! It seems to be a little too soon for jellied bouillons and iced broths—so it is definitely indicated that a substitute for the customary first course must be found—and quickly. As a matter of fact, we are prone to overlook the possibilities for serving appetizers as part of the meal. Abroad, of course, hors d’oeuvres are offered in such profusion that very little other food is needed, if one partakes of them in true gourmet style! Here in this country we are usually in too wuch of a hurry, or don't want the As Bright and Colorful as the Spring Itself! SBUPREME OF TOMATOES, 6 raw tomatoes. 3 tablespoons cream cheese. 14 cup cream. 1 tablespoon chili sauce. 1 tablespoon tomato catsup. Pepper, salt and lemon juice to taste. 1 Remove centers from the tomatoes |and fill them with the rest of the i | ingredients into a trouble of pre- paring so many little delicacies, to be bothered with serving a great and glo- rious array of hors d'oeuvres. We usually con- fine ourselves to having one or two quickly made canapes with cocktails in the living room before the meal, snd then start off the luncheon or dinner with the familiar soup, oys- ters, crab cocktail or what have you. But there are so many delightful and unusual concoctions that may be served as a first course and appetizer combined that it really is a pity they are not better known. Here are a few that have proved eminently successful, and, if carefully chosen with relation to the rest of the menu, will bring a decided touch of novelty and elegance to the meal BEETS CAROLA. medium sized cooked beets hard cooked eggs Betsy Caswell. mixed together thick, smooth paste. Pour any remain- | Ing mixture around tomatoes and set on ice to chill thoroughly. Serve on chilled plates, garnished with lettuce or watercress. SALMON APPETIZER. 3 large oranges. !2 pound canned or cooked salmon. 14 cup cooked green peas. %4 cup diced celery. 1 tablespoon lemon juice. Green mayonnaise. Remove pulp and membranes care- it with the orange pulp, peas, celery and lemon juice. Mix well with mayon- has been added. Chill. shells with the mixture, garnish with watercress and serve. SUPREME OF CUCUMBER. 3 medium sized cucumbers. 6 thin slices smoked salmon. 3 hard-cooked eggs. 2 teaspoons anchovy paste. 4 tablespoons red mayonnaise. teaspoons anchovy paste tablespoons mayonnaise 1 tablespoon chopped mixed sweet | pickles. [ Scoop out the center of the beets | very carefully. Chop the eggs and mix them with the pickle, the mayonnaise | and the anchovy paste. Stuff beets | with the mixture, set on ice to become very cold, and serve on a crisp lettuce leaf. 6 2 3 Manners of the Moment OME men have all the gestures, but none of the manners. Have you ever noticed? They rise when a lady enters the room, most graciously, but they carefully stand directly in front of the most comfortable chair while the lady looks forlornly around for an empty space on the floor. And don't you think for a moment that they don't know what they're up to. They're just calculating males. Predatory, in fact. And two-faced at that, A man who just stays seated in the most comfortable chair isn't half 80 bad. At least he is honest. He admits that he likes his chair and that he wants to keep it. But the man who rises and still hangs on to his chair is just a fake. His courtesy is only knee deep. Now if, of course, his chair is a very uncomfortable one, and there is & nicer one empty, he probably should stay right in front of it. That will | help to guide the lady to a comfortable seat. But if chairs are scarce he really, if h going to make the gesture at all, should give up all | ‘That's what men are supposed to do Peel the cucumbers and cut them in half, lengthwise Remove pulp and seeds. Trim into neat boat shapes. | Line them with the smoked salmon and top with the eggs, which have been chopped and mixed with the anchovy paste and the mayonnaise. Garnish with lettuce leaves, or water- cress, and serve cold. DEVILED EGGS ASPIC. Prepare hard cooked eggs, shell them, cut them in halves, and remove little chopped onion, caviar, and stuff mixture into the whites. Place half an egg, “sunny side up,” in one-half cup of aspic that is about to set. Chill until firm and invert on lettuce leaves. Serve with mayonnaise and garnish with ripe olives. GRILLED TOMATOES MAYONNAISE. Mix mayonnaise and dry bread- crumbs into a thick paste. Season well with salt, pepper, paprika, onion juice and lemon juice. Cut tomatoes in halves and spread thickly with the mixture. Place the tomatoes in a buttered pan and broil them for 10 minutes in a quick oven. TOMATO ASPIC AND CHEESE. Prepare tomato aspic in the usual manner and when it is about to set pour individual molds one-third full. Combine cream cheese with a little ‘Worcestershire sauce and chopped chives, roll into balls and drop one into each mold, covering it with more aspic. Chill untfl firm, unmolid on lettuce leaves and serve with green mayonnaise. Baking Pointers. Too much flour in cake will cause uneven rising, cracking in the cen- ter, course grains and dryness. Use accurate measurements and reliable recipes. Then follow the instructions implicitly. Unless you're especially for ladies, you know. JEAN. (Copyright. 1937.) make changes in the original recipe you've selected Cupids have a way of popping up along with Spring and Summer, so we eaptured one to decorate this attractive filet buffet set. The end pieces are crocheted in a harmonizing design. The set was made to match the center- plece of No. 359, and we've also designed a runner, No. 426, that has the same motif. The pattern envelope contains co with two block and space diagrams to mplete, easy-to-understand directions, aid you; also what crochet hook and Wwhat material and how much you will need. To obtain this pattern, send for No. 421 and inclose 13 cents in stamps or coin to cover service and postage. Inclose 15 cents extra for centerpiece No. 359, and 15 cents for runner No. 426. Address orders to the Needlework (Copyright, 1087.) Editor of The Evening Star. Cut the oranges in two, crosswise. fully. Flake the salmon and combine naise to which green coloring matter Fill orange the yolks. Mash the yolks with a lemon juice and cream. Mix well together gifted in the culinary arts don't try to | off with” problem. Walking Healthy Exercise Hiking Clubs Splen- did for Growing Boys and Girls. BY ANGELO PATRI. “MO'I'HER. can't Charles drive me downtown?" “What for? What’s the idea?” “Well, he is only doing his trans- lations and I have to go to Swazey’s. I need some blotting paper. I forgot to get it the other day when I was down. Why can’t he drive me down?” “In the first place because you have a pair of perfectly good legs and you can use them. In the second place, Charles is busy. And if you need any other reasons I prefer that you walk instead of calling for the car every time you have an errand to do.” “It's 10 long blocks and I'm tired.” “Walking 10 blocks ought to rest you after a day of sitting in school. You need to walk. I cannot imagine what put such ideas into your head. Just run along and be glad you have two good legs.” “I'm the only girl that has to walk. I think it is a shame. I don't care. I think it is mean. Yes, I do.” Nobody answered, and by and by the healthy girl stopped sulking and walked the 10 blocks for her paper and back again, without evident injury to her health. Children are not getting as much walking exercise as they should. We hear school children grumbling be- | cause they have to walk three-quar- ters of a mile to school. the bus ought to call for them. They grumble if they have to walk a few blocks for the groceries. Either some- body ought to take them in the car or mother ought to telephone and have the things brought over, in & car. ‘There is reason in all things. I would not have children walk too far. I would not have them overburdened, in any way, but I would have them know the full use of their legs and arms. Walking s the best of exer- cises, and if the walk is safe, as it ought to be, they should walk instead of ride. They ought to be made to walk a certain distance daily for their health’s sake. ‘Walking clubs are splendid for boys and girls. If the group is headed by & trained leader, s0 much the better. A Saturday spent in the country, a good brisk walk to the shelter, a busy hour making fire and cooking tne meal, clearing up, singing, telling stories and walking back to the start- ing place, makes a well-spent day. Few could be better spent. Walking is the best, the first of all exercises. It uses the body vigor- ously and not too much. It gives the walker excitement, fresh air, appe- tite, good fun. It opens new flelds of interest, it enriches the body and soul. It costs less than any other form of sport. Everybody who has two sound legs can enjoy it to the full. Why not? Mr. Patri has prepared s leaflet entitled, “Spelling,” in which he tells parents how to successfully help chil- dren with their spelling lessons. Send for it, addressing your request to Mr. Angelo Patri, Child Psychology De- partment of this paper, and inclose a self-addressed, stamped (3-cent) en- velope. (Copyrigh, 1937.) Vegetable With Calcium. Carrots are a valuable. source of calcium and vitamins. Older carrots should be cooked. Younger ones may be scraped and served in strips or grated. Calcium is needed for teeth and bone structure. It also regulates heart action and helps to keep the blood normal. * Add Cider to Apples. If cider is available, use it in cook- ing apples. Add one cup of cider for each six apples to be baked or boiled. The apples may be served with roast meats or chops. They think | This salmon appetizer, nasted so cosily in an orange shell, consists of orange pulp, green peas, diced celery and mayonnaise, in addition to the tasty pink fish. A perfect solution of the “what to start q - Smart Daytime Frock Community This Princess Model Has Short, Wide Lapels Which Are a New Note. BY BEARBARA BELL. NE of the smartest of the fit- ted frocks is this one, simply designed with long panels front and back. The short, wide lapels are a new note. Short puffed sleeves complete the Princess effect. The buttoning in front is in keeping with the popularity of the coat-dress design. While this is a miraculously easy dress to sew, the simple lines. also make it a topnotch fashion hit for Summer wear. Try it in linen, seersucker or tub silk. Barbara Bell pattern No. 1292-B is available for sizes 12, 14, 16, 18, 20, 40 and 42. Corresponding bust meas- urements 30, 32, 34, 36, 38, 40 and 42. Bize 14 (32) requir~~ three yards of 54-inch material. Every Barbara Bell pattern includes an {llustrated instruction guide which is easy to understand. BARBARA BELL, The Washington Star. Inclose 25 cents in coins for Pattern No. 1292-B. Bize.. Name LT R — (Wrap coins securely in paper.) Send 15 cents for the Barbara Bell Spring and Summej pattern book. Make yourself attractive, practical and becoming clothes, selecting de- signs from the Barbara Bell well- planned, easy-to-make patterns. In- teresting and exclusive fashions for little children and the difficult junior age, slenderizing, well-cut patterns for the mature figure, afternoon dresses for the most particular young women and matrons and other patterns for special occasion are all to be found in the Barbara Bell pattern book. (Copyright, 1987.) Broiled Veal. To broil the breast of veal, place it in a shallow pan, spread with butter and seasonings and broil it for 10 minutes. Broiled veal is especially tempting served with carrots, spinach or broccoli, & tart salad and a sweet. Sweeten it with Domino Refined in US.A. for baking ginger- bread | ing as we have as transients in so Customs Followed, Always Best When in Rome Do as the Romans Do. BY EMILY POST. EAR MRS. POST: We have been living here only a year and find that in spite of ourselves we are grow- ir.g to love this little town. The whole atmosphere is one of simple friendli- ness that is indeed uplifting after liv- many cosmopolitan cities where one | isn't even conscious of having neigh- bors. But in this ou. new experience we have found some unusua. customs. For instance, it seems that every hostess has the vegetables brought to the table in individual little dishes and put down at the right of the plate. The other evening there were three ot these little dishes, one holding creamed potatoes and each of the other two a vegetable. On the din- ner plate was simply the meat and gravy. My husbend, without think- ing, or at least certainly not intend- ing any discourtesy, emptied these little dishes on to his plate, and I caught the hostess’ fixed look of sur- prise. Later I brough: up the sub- ject at home and asked my husband whether he didn't think it better to follow the practices of the people we happened to be dining with. argument was that he had always emptied such dishes when he was served this way in a restaurant and didn't see why it was any reflection on the service of this house if he ate his food the way he happened to like it best. I must agree with him in that it is not convenient to eat food from these little dishes. However, I can't forget the hostess’ look, and wondered what you would say. Answer—As it happens, your hus- band followed the correct precepts of table ettiquette. In table d’hote res- taurants, where individual portions are necessarily brought in in the proverbial bird-bath tubs, it has al- ways been correct to put the contents of these dishes on your plate and not to eat from them. But if in this new community you find it is customary to serve vegetables in side dishes and people eat directly from them, it is always best when in Rome to do as the Romans do. I would not, however, were I in your place, find it necessary to follow this custom in my own house —at least, I don't think so. * K k% EAR MRS. POST: When serving a meal family style, by which I mean putting serving dishes on the table for every one to help oneself, is it correct to remove the plates first or the serving dishes when the table is being cleared before dessert? This was brought up the other afternoon at our neighborhood club meeting and there was a divided opinion about it. Answer—The rule for all courses is that the plates are taken off first. At the meat course the meat is taken off next and then the vegetables. Copyright, 1887.) Waxing Aids Cleaning of Linoleum Foors. Waxed linoleum is much easier to clean than linoleum which has not had & coating of wax applied to it. ‘Wash the floor with a mild soap and warm water. Wipe it dry. After half an hour has elapsed apply a thin coat of floor wax. HERE | AM ALL SHOT TO PIECES . WHEN A LITTLE DETHOL WOULD HAVE SAVED MY SN PROM THE His | fibers s0 named, and each one readily suggests a mental picture of its orig- inal source. We recall the class room studies of the cotton plant, the blue flowering flax and its transformation into linen, the silk worm in the cocoon and the sheep being shorn to make warm woolens. But added to these there is a fifth fiber, and that one is man-made. chemist by the name of Count de Chardonnet. the silk worm'’s operations in creating a silk thread, he discovered that the silk worm fed on cellulose in mulberry and oak leaves, and that cellulose forms the living matter of all plant life. Many scientists continued the experiments in the development of improved threads from cellulose, and in 1923, by a joint committee of lead- ing manufacturers and retailers, the term “rayon” was selected as the generic name for this man-made fiber. * ox ok x rayon now manufactured, each one employing & different process. The Du Pont Rayon 7>, markets its acetate rayon product under the trade its acetate yarn under the trade name of “Seraceta,” the Celanese Corp. America uses the name “Celanese” and the Tennessee Eastman Corp. dscribes its yarn as “Eastman Ace- tate Yarn.” But you have only to fancy names to put it in its proper place and to remember that the pro- cess or manufacturer does not take it out of the rayon, or man-made fiber class. In the earlier stages of the de- velopment of rayon it was rather looked upon as being quite inferior to real silk and not worthy of use in finer garments. But that idea no longer holds, for rayon has many distinct features in its favor and is steadily increasing in beauty of texture. For instance some of the most effective Summer materials are sheer rayons with a bemberg process that are very light in weight, take dyes beautifully, and launder wonderfully, with an ability to retain a degree of pure whiteness after washing that is not found in pure silk. * x x x 'HE washability of all fabrics be- comes particularly interesting at Dorothy It was first produced by a French | After careful study of | HERE are four principal types of | name “Acele,” the Viscose Co. markets | of | add the word “rayon” to any of these | from a well-known laboratory headquarters in Cambridge She has worked out the “do’ “don’'ts” for all kinds of fabrics to insure successful washing, and there is nothing on this subject that is too hard for her to answer. We pass on some of her suggestions. with Mass. " and Of course, some cottons are san- forized-shrunk, and some pre-shrunk, while others are color-fast, but if you are not sure of your material it is best to test a sample for color and shrinkage in a glass of water. Never under any circumstances soak even a much soiled garment, as that | 1s liable to make colors run that would | not otherwise be affected by a quick, careful washing. Luke warm water is | best, and a moderate amount of soap | flakes that are known to be harmless to the most delicate fabrics. | It you are washing silk or rayon, squeeze the suds through the material and then rinse thoroughly in several luke-warm waters. Do not subject the material to harsh rubbing. Then roll in a turkish towel to knead out extra moisture, but unroll at once and hang out to dry. Silk should be froned when dry or nearly dry, stretch- ing while ironing; rayon should be pressed on the wrong side while slightly damp, with a warm iron Fatal errors in this washing busi- | ness are too hot water, leaving gar- ment rolled in a towel too long and using an iron that is too hot. In- tense heat of any kind should be avoided with all dainty, delicate fabrics. Some crepy rayon fabrics shrink up when wet, and often look quite impossible when hung up to dry; but don’t despair, just ease and stretch them to original size while damp and iron carefully when almost dry, place ing a bath towel over the ironing board to retain the original crinkle | after ironing. A rough textured dress that appears to have shrunk several | sizes and scares its owner into think- | ing that it is completely ruined after | she has left it a couple of hours hang- | ing on the line, may still be reclaimed | by dipping it again in water and | stretching it | We have noticed that to a great extent fabrics that might puzzle you | as to their practical texture are plain- |1y placarded as “washable,” if that term may be applied to them. We found this particularly in evidence in one shop. Dix Says Drawbacks O OTHER problem looms larger on the matrimonial horizon than the question of age. There isn't a day that I don't get dozens of letters from boys and girls in their teens asking if they are too young to marry, and from men and women who are seventyilsh who want | to know if they are too old to marry. Rich old men, who say they are boys at heart, ask if there would be any risk in their marrying girls young enough to be their granddaughters. | Wealthy elderly widows, who are sure ‘(hey are loved for themselves alone, want to know if there is any danger in their turning cradle-snatchers. Both men and women ask what is the best age to marry? difference should there be between a husband's and wife's age? And does it matter if the wife is the older? Not without reason do the prudent, who are contemplating starting forth on the matrimonial journey, stop and ask: How old is Ann? How old is John? For whether that long journey is a gay adventure or a horrible en- durance test depends upon the age of one’s traveling companion more than upon any other. This is bound to be the case because happiness in marriage is impossible without con- genialty between the husband and wife. There are a thousand more chances that a man and woman of approximately the same age will have is that a couple between whom there is a great disparity of age will e to do the same things or enjoy the same things. * ‘HAT is the great argument against an old man marrying a young girl, or an old woman marrying a boy husband. The old want to sit by the fire and nurse their rheumatism, while the young want to be going places and doing things. The young are looking forward and the old are look- ing backward. They have no point of contact. They bore each other How much | the same tastes and habits than there | Disparity in Ages One of the Greatest in Marriage. because they have no memories in common. They are forever at cross purposes because new times have | brought new manners and customs. ]Many things that are shocking and | abhorrent to the old are perfectly innocent and innocuous to the young. Of course, calendar age and real age are not always the same. There are men and women who are born old and who are virtually senile in the cradle. There are other men and women who are Peter Pans who never grow up and who carry the heart of youth to the grave with them. One | of these perpetually young men may safely marry a staid, prunes-an prisms girl much younger than him- self, but, generally speaking and deal- ing with the millrun of humanity, a man should not be more than 10 years older than his wife. Five is better, because the nearer the same age they are, the better they undrestand and sympathize with each other. As to what is the best age to marry, no one can say, except that children in their teens should be prevented from doing so. They are immature, undeveloped. They have no idea of what they are going to be themselves or what they will want in a husband or wife when they grow up, and it is sheer luck if any girl-and-boy mare riage doesn't end in divorce. Besides, 99 times out of 100, they have no way of supporting a family and so they dump the burden of their wives and husbands and children on their unfortunate parents. So it all boils down into saying that we have the best chances of happiness in marriage when we marry CONSTIPATION CUTS DOWN YOUR ENERGY, DULLS HAPPINESS Don't let common constipation take all the fun out of living. This condition drains your vitality and enthusiasm. It may also be the cause of dull headaches. poor appe- tite, sleeplessness. You feel punk. Why endure half-sick days when you can correct constipation due to meals low in “bulk” by eating a delicious cereal? Millions of people have used Xellogz's ALL-BRAN with satisfactory results. Lab- oratory tests prove it's safe and effective. Within the body, ALL-BRAN absorbs twice its welght in water, and eently cleanses the intestines. Isn't this food bet- ter than taking weakening pills and drugs? Eat two tablespoonfuls daily. Thres times daily, in severe cases. Serve as a cereal with milk or cream. or in recipes. Sold by all grocers. Made and guaranteed by Kellogg in Battle Creek. Hedloggs in Battle Creek. Serve All-Bran Regularly for Regularity