Evening Star Newspaper, July 8, 1937, Page 44

WO L Odd and Precious Pieces of China Are Ea Some Produc Will Becom Heirlooms Plates and Other Items Commemorating| Coronation of En 3 FEATURES. ts of Today e Cherished of Tomorrow gland’s King and Queen Especially Liked. BY FRANCESCA McKENNEY. AST week I wrote about “moder and designs. copies of original designs, which to the fact that they prefer genuine adventure that lies behind them. It is sets of the old china, lovely odd picces are always the joy of the collector’s heart. During my wanderings in the vari- ous shops I found two handsome | Lowestoft platters, of old. bluish- | white. with a colorful border of red and gold, surrounding a large coat | of arms in the center. There seems | to be a difference of opinion as to | where Lowestoft china was made. | Many claim that it was made in the little coastal town of Lowestoft, and | then sent to China to be decorated, owing to the beautiful workmanship | and the low cost of labor (even in | those days), while the latest theory §s that the china and decorations were both produced in the Orient. ©On the very, very old china, histo- rians differ, due to the lack of writ- ten accounts, but they do agree that china was introduced to England and the Continent from that far-off land, and that 15 why it is known as “china.” Many of the sets that were brought to Europe were beautifully decorated, while others were sent plain, and painted when they reached their des- tination. Another interesting old piece, seen recently, is an eighteenth century bow], eimilar in size and shape to the modern medium-sized salad bowl. There are two old-time scenes on the inside of the bowl, and a crest in the center, has the inscription, “The Arms of the Ancient Fraternity of Free and Accepted Masons.” T also found a lovely Wedgwood urn of the famous blue and white Jasper ware, that was made some time be- tween 1780 and 1800. There are also pieces of modern Jasper ware, which are copies of the old, and in a local ehop there is a lovely Portland vase— black with graceful white figures. * ok K % ‘WO very unusual old pieces are | \% a pair of Minton game dishes, | that are fashioned to look like baskets | Manners of the Moment NE thing over which older women | froth at the mouth is being offered seats by younger women. They do, that is, unless they're over 80. The trouble is that a younger wom- an’s rising has all the earmarks of a dirty crack. She obviously considers herself young and the other woman old. And if that isn't a dirty crack, we don't know one when we hear one. Of course. one woman may be older than the other. But she doesn't want | a couple of gray hairs thrown in her teeth that way. And unless she's lame, burdened down with babies or carry- ing home a basket of hens, she's not going to accept the seat. Not if she has any spunk left. The same animosity is aroused be- tween older and younger women when the younger woman rises, along with the men, as an older woman comes into a room. It used to be said, to be sure, that the younger woman should always rise for her elders. But elders these days don't like being called elders. So we'd say, in gen- eral, that unless you're under 20, and the older woman is over 80, stay put. Unless, of course, she’s your grand- mother, and she knows you know her age. JEAN. but rare and®- —————— n-day” china, with its lovely coloring Many of these sets are put out by famous firms and are seem hard to improve upon. But there are those who love the truly old, rather than the new, reproductions, due antiques, with all the romance and almost impossible to purchase complete with a bed of green leaves, upon Which rest the rabbits and birds, tro- phies of the hunt, These were used for the delicious stew, made from the game, that was a favorite dish in those days. For those who are fond of serving hot chocolate, on icy cold Winter afternoons, there is a lovely old set with hand-painted butterflies in shades of burnt orange with black outlines, If you are interested in Capo di Monte china, there are two beautiful compotes that are about 50 years old, and are exquisitely soft in coloring. Fifty years is not so very old, when we learn that the Capo di Monte porcelain factory was established in 1743 by Charles III, King of Naples, and was installed in the palace of Capo di Monte. This continued func- tioning until 1759 when Charles suc- ceeded to the throne of Spain and left Naples. Tradition says that the King often worked in the factory with his 0Wn hands. . Since that date the fac- tory has been closed and opened many times. The first Capo di Monte china, had on the bottom a large blue N which stood for Naples, but later the crown was placed above it, and that is the mark we see more frequently today. One very handsome china set con- sists of a dozen service plates that are champagne color, each with a different hand-painted miniature in the panel border by Watteau. These plates were brought to this country from Vienna and were supposed to have been made for Marie Theresa, although they were never used either by her or any one else, as far as any one knows. * X % x BIODER.N china, that will some day be very valuable, are the pieces made for the coronation of | Edward VIII and George VI. The ones made for Edward VIII became valu- able almost overnight, for there were only & limited number put out as sou- venirs of the coronation-to-be, and, | immediately following the abdication, were bought up. There are still a few odd pieces to be seen that bear the likeness of the present Duke of Wind- sor, with the royal crown mounted above the initials E. R. VIII (Edward Rex). The plates are of ivory color | with & narrow royal blue border; the initials and the royal coat of arms are in gold and blue. The glassware to match this set is crystal clear, with the same blue and gold decorations. The most interesting piece that I china in ivory tone with the painted the royal standards on the other. On the bottom of the mug is the in- scription: “To commemorate the coro- nation of Edward VIIT on May 12, 1937, in Westminster Abbey.” Recently, china commemorating the coronation of George VI and Elizabeth has been put on display. There is also a beer mug of a less expensive make with the likeness of King George and Queen Elizabeth painted on the side. A lovely Wedgwood bas-relief tea set is of dark blue with figures in white. The tea pot carries on one side the head of George VI, with the royal crown above, and on the other side the smiling Queen, with her crown. The cream pitcher and sugar bowl have the royal coat of arms on one side and the initials of the couple on the other. Some day these will be eagerly sought after and written about, especially those of the King who chose love in preference to ruling the em- (Copyright, 1037.) pire on which the sun never sets. NerpLEwoRK ARTs These doilies are the sort that you will want to have in the most con- spicuous place you can find, they are so lovely. They make a lovely luncheon set, the sizes being 17, 11 and 6 inches be adapted to as large a centerpiece as in diameter. you wish. However, the design can ‘The pattern envelope contains complete, easy-to-understand illustrated directions, also what crochet hook and need. what material and how much you will To obtain this pattern, send for No. 491 and inclose 15 cents in stamps or ooin to cover service and postage. Address orders to the Needlework Editor of The Evening Star. (Coprright, 1837.) ran across was a beer mug of Paragon | head of Edward VIII on one side and | THE EVENING e STAR, WASHI What could be better for that welcome pause in activ ".gpikf'd" with sprigs of mint and old-fashioned beaten biscuit filled with flaky Virginia ham? The com- bination was “tops” in grandma’s day—and still is just as popular now! D. C, THURSDAY, JULY 8, 1937 A Friendly Tolerance Always |Children Should Not Speak Harshly of Others. BY ANGELO PATRI. “T)ID you hear what she said?” “Yes, and did you hear the way she said it? Such affectation.” “She has such funny ways. Never idms anything like anybody else. | Remember when we had tomatoes ith French dressing for lunch, she wouldn't have any dressing and put sugar on her tomatoes?” “Yes, wasn't it awful? | how she can eat such stuff. “Not me. I don't s Do you She’s fond of cats. hate cats. Don't you?” “Do I? say I did. I |always say there's something funny | about a girl who likes cats the way | she does. Even the boys don't seem {to care for them as they care for |girls who, you know, like dogs and eat like other people, and all that.” | “Yes, isn't it s0? She doesn't seem |to go with any boys much except | Hally. I see him with her sometimes —no hat, hair flying. Looks a mess |to me. She's not our kind, that's | sure.” “Who are you talking about, girls? Seems to me you're being rather hard on somebody, aren't you?” O, mother, she's so funny, queer— outlandish, you might say. No real style, you know, kinda flat. Minna and I haven't bothered to talk to her much. Not our kind. Minna’s mother called on her mother and she says she is really nice. But they're foreigners. Funny ways foreigners have.” Mother set down a plate of maca- roons, and the two chums set to work eating them, still picking the feathers off this new girl. Finally mother said, “I wonder how you ook to her? I saw her and Hally Savage yesterday and I thought she looked like a very nice girl, healthy and bright and sure of herself.” “0O, she’s sure of herself all right. That's one reason we're against her. After all, she's a stranger, and a foreigner, and you might think she would be—well, you know, more shy. She just goes along and never bothers, Rather ignorant, I'd say.” “It seems to me that you are being unkind, not to say intolerant. You haven't said a kind word for that girl this afternoon, and yet you haven't brought a single charge against her that would allow you to judge her harshly. “What difference does it make to you whether she wears a hat or not? Or how she eats her tomatoes? Or what nationality her people are? I should think that what you would be interested in was her manners, her attitudes; her general behavior. I don't like to hear you picking on people that way. It makes you seem pretty small.” “Why should we go out of our way to think well of a girl who never does the things we do in the way we do them? Goes to a different churc speaks a different language, eats di ferent food, likes different things, 1s just as foreign as foreign can be. She’s simply not in our class, mother.” “Too bad,” said mother grimly. Il have to tell you who she is. After that I imagine she’ll be about perfect, 100 per cent. S8he is the niece of the governor. She has been reared in a school abroad. Her mother is the sister of the governor and my old friend. But what I feel bad about is your intolerance. You're punished for it this time. Maybe you'll learn.” (Copyright, 1937.) 1 To Add Flavor to Tea. Add a little grated orange and lemon rind to iced tea for a delicate flavor. A few chopped mint leaves placed in the tea when steeping also give a subtle taste. —_ Testing Waffle Iron. A simple test for determining when the waffle iron is*hot enough for the batter s this: Put a teaspoon of water in the iron, close, and when the steam Oeases coming out, the iron i ready for the batter. Smart Tennis Dress Easy to Make and Just the Thing for Your Summer Wardrobe. | X BY BARBARA BELL. IF YOU are to enjuy a carefree Summer, have one sleeveless dress in your wardrobe to wear for tenni§ and on the beach. The shoulders are finished with tabs that button to the bodice like an apron—and it's just as easy as an apron to make. Only six pieces in the pattern—you can make it in no time at all. Youll like it to wear at home and around the kitchen in hot weather also. This de- sign is particularly smart made in seersucker, pique, broadcloth, denim or linen. Barbara Bell Pattern No. 1915-B is available in sizes 14, 16, 18, 20; 40 and 42. Corresponding bust measure- ments 32, 34, 36, 38; 40 and 42. Size 16 (34) requires 313 yards of 35-inch material and 31 yards of 1ls-inch bias binding for trimming, as pic- tured. BARBARA BELL, ‘The Washington Star. Inclose 25 cents in coins for Pattern No. 1815-B. Bize_.... (Wrap coins securely in paper.) Every Barbara Bell Pattern includes an illustrated instruction guide which is easy to understand. 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. In- teresting and exclusive fashions for little children and the difficult Jjunior | age; slenderizing, well-cut patterns for the mature figure, afternoon dresses for the most particular young women and matrons and other patterns for special occasions are all to be found in the Barbara Bell Pattern Book. (Copyright, 1937.) e Cooking in the Open. For cooking in the open, two fires often are more convenient than one. One may be used for the coffee and the other for roasting corn or frying ham and eggs. “Sweeten it with Domino Refined in U. Quick icings Fruits cereals and fillings iced drinks gerly Sou Suggestion for a Warm Afternoon ities on a Summenr’s day than golden iced tea Oil in the Beauty Scheme Constant Applications AreNeeded to Keep the Skin Supple. BY ELSIE PIERCE. I SINCERELY feel that if the aver- age woman spending a Summer at the beach were to give as much thought and care to the upkeep of her beauty as do women spending their Winter at popular beaches, the results would be quite as gratifying. Last Winter at Palm Beach and Miami, for instance, practically every bathing beauty had a coat of tan— from the mellow, honey, golden tan to deep bronze. But there was no evi- dence of coarseness, of that leathery look, of dryness and shrivelling or puckering. No sign of peeling. Just an even, soft, smooth-as-silk healthful looking tan. And no secret as to how the tan with softness was achieved. Every woman at those beaches, and the men, too, carried & bottle of oil. It was part and parcel of the beach paraphernalia. It came, side by side, with the bathing cap or the beach coat, shoes or towel. Looking around you, you'd see person after person anointing himself or herself with oil, or better yet, having some one else do it—over arms, shoulders, back, legs. It may be true that people at Winter resorts have more leisure for their beauty needs. But whether one has & week end, a week or the entire Summer to spend at the beach, it is the part of foresight to come equipped with oil or cream that will encourage satin smoothness with suntan, but none of the painful burning, blistering, peeling, ragged, cracked, coarsened effect that comes with exposure and without compensating care. There are any number of beauty oils put up in beautiful packages . .. in spill-proof bottles, in canteens, in cases that look as though they shelter binoculars. The devotees of the old-fashioned vinegar and oil combination do not seem to have dwindled the past few years. The skin is moistened with household cider vinegar which is per- mitted to dry. Then the skin is massaged with pure olive or mineral oil. Coconut oil is good, too. Blot the excess with a tissue and as soon as the oil is absorbed or evaporated, apply more. I have found it satis- factory to apply just a little and keep adding, rather than apply too much which gives the skin a shiny, oily look and feeling, and the excess does no additional good. Remember this: that if your skin is inclined to be dry or average, it will become more dry when exposed to the sun, as exposure tends to extract some of the natural oil. “WANT TO TRY THE BEST SANDWICH YOU EVER TASTED?~ \CON AND TOMATO SANDWICH 6 strips crisp bacon 12 slices bread 6 to 8 slices tomato 15 cup DURKEE'S Dressing ~ Butter Spread half the bread slices with butter and half with DURKEE'S. Place tomato on buttered bread, spread with remaining DURKEE'S, sprinkle with crumbled bacon and cover with remaining slices. Send for set of 12 sandwich vecipe cards for your /g kitchen file FREE! Durkee Famous F , Elmhurst, L. I. New York. (Cut out this recipe for your acrapbook or fls.) WOMEN'S FEATURES ght by Collectors Hot Breads or Biscuits Perfect Accompaniment For Summer Beverages BY BETSY some of the old, forgotten recipes, which cannot be found in many mod- ern cookbooks, and for which some- body has been searching with- out avail. I have made quite a col- lection of very old cookbooks, and am also the happy possessor of a great many tried and true family recipes, so that I have been browsing through these treasures lately to find some of the gems requested by the readers of the column. It has occurred to me that perhaps a great many more people than just those that trouble to write, would like to see some of their old loves in print once again. So here goes—and the first on our list is— SALT RISING BREAD. Add to one pint scalding water suffi- cient flour to make a thick batter. Add 12 teaspoon salt, and beat until smooth | and full of air bubbles. Cover closely, stand in a pan of warm water, and keep in a warm place overnight. In the morning, scald one pint of milk, and stand it aside until lukewarm. Add one teaspoon salt, and enough flour to make a batter that will drop, not pour, from a spoon. Now turn into this the salt rising, which should be very light, and emit an unpleasant odor. Beat hard and continuously for 3 minutes, then cover with a towel and stand in. a pan of warm water, in | a warm place until very light (about | 2 hours). Add sufficient flour to make | & dough: knead thoroughly until firm and elastic. Divide into loaves, mold. | | place in greased pans, cover with a | towel. When very light, bake in a | moderate oven for one hour. This | | must be kept much warmer than reg- | ular bread, during the rising periods, to insure success. BEATEN 4 cups flour. 1 teaspoon salt. 3 cup shortening. 1 cup sweet milk. L. 2 Betsy Caswell BISCUITS. |and rice. | and let Old-Time Favorites Have Lost None of Their Appeal When Original Recipes Are Carefully Followed. CASWELL. RACTICALLY every one of us who has passed 21—and then some—has a “sneaker” for the old-timers in the way of foods. and bustle of modern life has forced us to hurry by the old favorites that take time and trouble to prepare, and every now and then we find ourselves wondering why we never see “so-and-50” any more, or why nobody ever seems to serve “such-and-such.” It is, therefore, not in the least surprising, to see the number of letters which come into the office asking for——— The hurly-burly Sift the flour and salt together; cut in the shortening, and add enough milk to make a very stiff dough. Beat the dough with rolling pin, or mallet, until it is as smooth as satin. (This will take 20 minutes to half an hour). As the dough becomes sticky during the beating process sprinkle with a little flour. There are machines which come especially for making beaten biscuits which lessen the labor con- siderably. Roll the dough to %-inch thickness, cut with a biscuit cutter, prick on top with fork, and bake in a slow oven, on well-greased tin until done. Split biscuits in half, butter them well, and fill with crisp bacon or cooked Virginia ham. SOUTHERN RICE BREAD cups white corn meal. teaspoon salt, KRS, s pints milk. cup cold boiled rice. ounce butter, melted. heaping teaspoons baking powder, Beat the eggs without separating until very light. Add them to the milk. Add cornmeal, salt, butter Beat well. Add baking powder, and mix thoroughly. Grease shallow tins, pour in the mixture, and | bake for 30 minutes in & hot ov Serve hot, with plentv of butter. POTATO BISCUIT. 1 pint milk. 6 medium potatoes. 1 teaspoon sugar. 1 teaspoon salt. s pound lard. 1, yeast cake. Flour, Scald the milk. Peel and boil the potatoes until soft. Mash them and add to them the hot milk. Add lard, sugar and salt. Beat until smooth. Add one half cup flour, stir well, and let stand until lukewarm. Add yeast, and enough flour to make a thick batter. Beat for five minutes, cover, stand in a warm place until very light. (About 3 hours). Add enouzh flour to make a soft dough, knead quickly for 15 minutes, and roll out to half-inch thickness, ut into biscuits, place in greased baking tins, cover, and let stand in a warm place until very light. Bake in a quick oven for 20 minutes, and serve hot, split and buttered. Dorothy Dix Says EAR MISS DIX: I have) been engaged for two years to & young man and | several dates have been | set for the wedding. but each time he | postpones it because his mother can't bear to have him leave her. Whenever | he mentions getting married she cries | | and talks about her poor, weak heart |and that it will kill her if he leaves her. Incidentally, the mother broke off her daughter’s marriage in the same w The mother is wealthy and | has this daughter to live with her, as her sweetheart has married some one else. My fiance has a good position and earns plenty to support & family. I love him very much and I think he loves me. Of course, I could wait another year, as his mother has made him promise to, but I am afraid she will talk him into pestponing our marriage again. I have done every- thing to make her like me, even to joining her church, but it does mo good. What shall I do? BEWILDERED. Answer—Have & showdown with the young man and tell him it is now or never and that he will have to decide Wwhich he cares most for—you or his mother. It is no good stalling along from year to year waiting for her to be willing to give him up. She will never loosen her clutches on him. All that will happen will be that you will waste your youth in the weary waiting that ages a girl before her time, that robs her of all her good looks, sours her disposition apd wears out romance. Then, when you are too old and unattractive for any that he is terribly sorry to break the engagement, but that mother has got | so old and feeble he can't possibly leave her. * ok X ok bAVE yourself from this fate by forcing him to make a decision. other man to want you, he will tell you | If he is such a sissy that he hasn't | manhood enough to cut mamma's Make Your Fiance Decide Between You and His Selfish Mother. apron strings and marry the girl he loves, you won't be losing much in not geiting him for a husband. Al- ways he would be putting his mother before you. Always she would be first with him. Always she would be pitving him because the pddr darling had to work so hard to support his wife and children. And always she would be thinking that you should make a slave of yourself to him, even if at long last he did marry you. And there is no comfort and happiness in that sort of a marriage. Human selfishness can go no farther than is shown by the possessive mother who denies her children all | right to their own lives and to love and marriage in order to keep them with her, and because she cannot bear {o share them with any one else. She herself has married. She has had the happiness that came from the com- panionship of a good husband. She has known the comfort a woman has in having a strong arm to lean on. She has known the joy of having baby heads upon her breast and the interest of watching little children grow up and develop. But in her self-centered egotism she has denied her daughter all of this and doomed her to a lonely, loveless old maidenhood, with only the company of a narrow-minded, complaining old woman who enslaves her children by the tyranny of tears. And she is plarning the same fate for her son. Unless he is a weakling without one inch of backbone, he won't stand for it. He will grab you and run to the parson and tell her about it afterward. And, after she has had one spell of hysterics, which won't hurt her a particle, everything will be all right. . To Improve Flavor of Jelly. ‘When making jellies do not forget to use fruits and berries underripe rather than overripe, for better con- istency and flavor. Finish your bath with a silky, cooling cloud of Coty Talc! Your clothes slip on easily... feeling hours longer...50c. Other Coty “coolers” are Eau de Toilette, $1.00 and $1.75... Dusting Powder, $1.00...Bath Salts, $1.00—all in a choice of world-famous Coty odeurs. e oy you keep that “just bathed”