Evening Star Newspaper, July 29, 1937, Page 44

c—4 WOMEN'S FEATURES. Thorough Cleansing, As Well as Polishing, Produces Fine Sheen; Great Care Should Be Taken When Exposing Hollow Ware or Knives to Hot Water. BY FRANCESCA McKENNEY. O DOUBT you have often admired an old piece of silver in a museum for its indescribable color and mellow finish which it has acquired during the ages. This came from being used day in &nd day out, not from being wrapped up and stored until the day of a special function arrived. In the olden times they didn't have the various metals that we have today, that are made up to serve every purpose, so were forced to use their silver all the time. Here are some of the do's and don'ts to keep silver sparkling and in per- fect condition. Always wash it im- mediately after it has been used. in hot soapy water, then rinse in clear hot water and dry thoroughly with a clean, soft cloth. Be sure that all the grease and food has been removed and also that it is perfectly dry before putting it away. Another important thing to remem- ber is to rotate your flat silver, bring- ing it all into use during the year, so that the whole set will acquire the same richness of finish, having half of the set though it had just arrived from-the Jeweler's and the other half soft and mellowed. Always buy the best brand of polish of whichever type you prefer, cream, liquid or dry, and have several flannel cloths, so there will always be a clean one on hand as well as a chamois to give the silver that finishing sheen. An excellent purchase is a pair of large cotton gloves that are Canton flannel on the inside. Turn them in- side out, put them on and start pol- ishing: in this way you will never have fingerprints on the silver. * ok * % TACH piece of silver when cleaned | should be rubbed briskly length- wise, and never with a circular or crosswise motion. After it has been polished, wash in soapy hot water and then rinse in clear hot water. Finish by drying and polishing with flannel or chamois. If silver has become terribly tar- nished, place it in boiling water and washing soda (four or five heaping tablespoonsful to the average size dish pan) for a few minutes, but except hollow ware, such as knives, | candlesticks and any pieces that have handles. This is not a very good practice as it removes the “aging” tone of the metal. and therefore it is | necessary to polish afterward with your regular silver polish. Never use ammonia in the water as it gives the metal a white look, removing all the depth of color, and if your silver is oxidized, it will remove the finish. Oxidizing will wear off in time, any- way, with regular polishing, but you may have it refinished again by a | Jeweler., * % % % E enemies of siver are eggs | (sulphur), salt, rubber, smoke and gases; if these come in contact with your silver, the stains should be re- moved promply. If they are left, they eat into the pores of the silver and then have to be removed by a jeweler. If silver is seen through a very strong 3 instead of | looking as ! | magnifying glass it will look as porous &s a sponge, therefore when the stains eat through, the silver has to be put | in & special solution that will go deep into the pores to remove it. A very important “don’t” is never | to put hollow ware into hot water. This is due to the fact that such pieces as the tea or coffee service or loving cups are made in two pieces, with the handles merged to the body by terrific heat. Where ivory insula- | tors or wooden handles are used the | water gets into the interior, where they are joined together, and remains there, rotting the ivory or wood. Therefore, these should be held by the handle and only the body im- mersed in hot water. Silver knives with steel blades can stand less heat than the others, due to the fact they are not even merged by heat, for the amount of heat re- quired to solder steel would melt the silver. The inside of the silver han- dle is filled with a soft substance, the blade is fitted on, with the shank of it going about three-quarters of the way into the handle. Then it is left until the substance hardens. You can easily see that when these knives are placed in hot water the substance softens and the blade will become loose and fall out. Pearl and ivory- handled knives also should never be put in hot water, as it discolors and splits the handles. * ok ok X .{IGHLY ornamental silver is also cleaned with the regular polish, but a small brush is necessary to re- move the polish from the crevices. If you have pieces of silver that are purely ornamental and are handled very little, such as urns for the tables, “pheasants” and “polo ponies,” as | well as dresser sets, these can all be lacquered at a jeweler's store. A thin coat of varnish is put on the silver, which does not show and lasts for a | long time, if it doesn’t come in con- tact with liquids. This won't harm the silver, and when it wears off can be redone. The only thing that you have to do with lacquered silver is to wipe it off with a dry cloth. Any- thing that has to be washed or that | might come in contact with water cannot be done, as the coating will immediately peel off. ‘When packing silver, be sure that it is clean before wrapping it in paper that has been chemically treated to prevent silver from tarnishing. There are also tarnish-preventive bags, rolls and chests, so that when you take your silver out after being stored for a length of time it will sparkle, ! just as when you put it away. | Lovely Princess Frock BY BARBARA BELL. HIS run-around sport frock for late Summer is & good choice, too, for a first back-to-school ~ frofk. Its flattering princess fines Jook lovely in a crisp cotton and in a thallis or light flannel for early Fall. The use of lacing as trimming Is very new and youthful. This is an easy frock to make and one which you will enjoy having in several fabrics. Barbara Bell Pattern, No. 1327-B, Is designed for sizes 12, 14, 16, 18 and 80. Corresponding bust measurements 80, 32, 34, 36 and 38. Sizes 14 (32) requires 41 yards of 35 or 39 inch ma- terial and 315 yards of cord for lacing, s pictured. BARBARA BELL, The Washington Star. Inclose 25 cents in coins for Pattern No. 1327-B. Size Name .. Address . ... (Wrap ooins securely in paper.) Being Cool and Crisp Secret of This Success! : THE EVENING STAR, WASHINGTON, D. C. THURSDAY, JULY 29, 1937. Constant Use of Silver Enhances the Beauty a I Ripa olives, green olives, pickled onions, stuffed celery and spicy pickles—they are all good to stim- ulate a heat-worn appetite—but they must be deliciously cold and crunchy to prove totally irresistible. Borrowing Is a Very Bad Habit| Also Teach Children“ to Feel Responsible | for What They Say. BY ANGELO PATRI. "hlURRAY. have you Don's Scout knife? “0, yes. to him.” “Now isn't that terrible? Here is his mother, calling me on the tele- phone, asking me to get Don's knife. ‘What does it mean, anyway?” “I never thought of it. When we were éut the other day I couldn’t find my knife and I borrowed his. I never thought of it again.” “That's a fine thing to do. You have a knife of your own. Where is Don's knife now? Get it. You'll have to go right over with it.” “Gee. Where did I put it? I'll have to look for it.” That sort of thing is what gives children and older children bad repu- tations. It looks bad for a person to borrow a thing and neglect to return it. It looks far worse to borrow it without asking permission. " It is all very well to say that it was an over- sight, that there was nobody about and that immediate need made it necessary to borrow the article with- out permission, that anyway it was only wanted for a minute and it was to go right back if it had not been forgotten. Appearances are against the borrower. Teach children, if possible, to avoid the appearance of evil. Teach them to be careful in the extreme about their relationships to other people. Teach them to take social obligations seriously and do their best to live up to what they want people to believe them to be. What they do is the only standard people have of judgment. When a child makes a promise he must abide by it. Do not allow him to break it easily. If he promises a friend to help him do a bit of work, put your strength of will behind his own and see that he gets to the job on time and does it. If he makes an engagement and regrets it, don't let him ignore it and do something he likes to do instead. That sort of thing makes his word useless and him an outcast. . Teach children not to borrow their neighbor's goods save in extreme emergency. Set them the example. Teach them that one can do without most things, but that one cannot forfeit the respect and regard of one's neighbors without losing something very precious. ‘With all this teaching, teach one thing more. Teach the children to watch their words. Teach them to feel responsible for what they say and measure their words with the old rule: Speak of the absent as though he were present. People are rarely sorry for what they did not say and that ought to be impressed upon children par- ticularly. We cannot put old heads on young shoulders, byt we can make young shoulders sturdier if we train them to shoulder their responsibilities bravely. One boy said something to the other as they stood waiting for the game to begin. “Who says 50?” asked one quickly. “Rudy said so.” “Pooh.” *‘Yes, but Cameron said 30, t00.” “Oh, then it's true.” (Copyright, 1087.) I forgot to give it back Mantilla Headdresses. PARIS (#)—Mantilla headdresses are being worn here with lace evening frocks having foundations of a con- trasting color. At a recent gala dinner at the Ambassadeurs a bright blue lace mantilla was worn with a lace frock of the same color made over white, and a black one accompanied a black lace dress designed over a pink founda- tion. Simple Party Food. Party food for the 4-year-old should be simple and yet have a “party” air. 8erve a luncheon or supper during the regular hour for that meal. Place creamed chicken in mashed potato or boiled rice nests. Add a helping of buttered green beans. Put animal cut- out sandwiches ca the edges of the Dorothy Dix Says To Avoid Spinsterhood Ascertain a Man’s Intentions Within Six Months, EAR MISS DIX—Do you think a girl has the right to men- tion marriage to the boy she loves and has gone with for a reasonable length of time if he only Jjokes about marriage to her, but still tells her he loves her more than any one else? I don't mean to come right out and propose to him, but is there any harm in asking him questions about marriage and finding out just what his plans are for the future so that she will know what to expect? If there is some reason why he can't marry, shouldn't he tell her. instead of keeping her waiting and expecting him to propose, which he never does? X Y. 2 Answer—TI think a girl has not only the right to mention marriage to a dilatory lover, but that she is a dumb- bell if she doesn't do it and find out whether or not his attentions are with intentions. Youth is a time in which s girl must reap her matrimonial harvest, and she is very foolish if she throws away her chance of making matrimonial hay when the sun of her girlhood and beauty shine, waiting on some man who makes love to her, but who never pops the question. The world is full of philandering men who prey upon susceptible girls without & pang of conscience for the harm they do and the lives they blight. These professional lovers are sentimentalists who like feminine so- ciety and fancy themselves in ro- mantic roles. They get a kick out of winning & girl's heart and a sadistic pleasure out of watching her anxious waiting for the proposal that they never mean to make. * x x % THEY feed the girl's hungry heart on flattery, on romantic twaddle into which she reads all that she wants it to mean. They monopolize her time and thoughts and drive every other man away. Then some fine day when they are tired of her and her looks are going off a bit, or some younger and fresher girl arrives on the scene, they kiss and ride away. And there is another old maid. Of course, thrg;; themselves are largely to blame for this catastrophe that happens to so many of them They let themselves be fooled. They permit themselves to be cut out of the running by their simple credulity that keeps them believing and hoping long after they should have known better that the men they want must neces- sarily want them, and that if they will just wait they will propose. Any girl should have sense enough to knoy that it doesn't take a man six months to discover whether or not he loves her well enough to want her for his wife, and she should know beyond all doubt or question that when & man is in love with a girl he doesn't keep silent about it. He talks to her about nothing else. If his intentions are honorable, as the Victorian novel- ists used to say, he doesn't avoid the topic of matrimony. He urges mar- riage upon her. Every sensible girl should put a time limit upon the attentions of the parlor hounds who come and sit and sit and talk of love, but never do any- thing about it. If they nimbly sidestep the marriage proposition, the girls should go to it'and put them through & questionnaire, in which they should be made to state definitely their in- tentions. And with the girls it should be “put up or shut up” as their ulti- matum, It would save a lot of weary waiting looking for the proposal that never came and keep many a girl from end- ing her days in the spinsters’ retreat. DOROTHY DIX. A “Rose Jar.” ‘To make & “rose jar,” collect petals from several types of roses. (Select those with & heavy perfume.) Sprinkle the leaves over s flat surface in the sun and leave them until they have dried very crisp. Then put them in & Jjar and put on a cover. Choosing Peaches. Inspect peaches carefully. Those that are over-ripe or very soft will spoil quickly. NleepLewor ARTs) This luncheon set is made of simple linen pieces with attractive embroid- ery. The center measures about 11x20 inches, and the place mats are 8x1214 inches. The embroidery is s0 easy you'll have it completed in a few hours, and the pattern includes enough transfer motifs for a centerpiece and two place ‘mats. The pattern envelope contains genuine hot iron transfer pattern tor three pleces; complete, easy-to-understand illustrated directionas, with dia- grams to aid you; also what material and how much you will need. ~ To obtain this pattern, send for No. 501 and inclase 15 cents in stamps 10 cover service and postage: 008 of six. Addreas orders 10 the N 3 You may order quplicates if you want & diter of The Bvening Star. £ Exercise Remains Best Way Quick Methods for Reducing Are Not Recommended. BY ELSIE PIERCE. THAT firm, youthful, uplifted bust- line is the envy of many women. For one thing it is so definitely asso- ciated with youth that conversely the sagging overdeveloped low line automatically spells age. For another, it adds a lovely line to any gown. This Fall it will be more important than ever, if we are to judge by fashion's forecasts. Foundation manufacturers have cre- ated miracles of clever cut and line. Out of wee wisps of fabric they have made brassieres that lift, conceal, emphasize, reveal, as the needs of the individual dictate. All very well! But even these clever foundations have their limitations. Then, too, theres the bathing suit, the decollette evening dress—there are, indeed, times when artifices cannot be employed. And that is when the woman who can boast a firm, youthful bust is justly, even if secretly, proud. So many women write: “Is there any way to reduce the bust, to firm it, to develop it.” I wish I could honestly recommend a *quick” way because then I know I would be pleasing hundreds or thousands of readers. I wish I could conscientiously recommend massage or external appli- cations. I cannot. Because the busts are composed of delicate glands that are easily injured. Massage, there- fore, is advocated only when super- vised or administered by physician or nurse. We come, then, to the one method that is universally advocated—on which there is no dissension; exercise. Exercise that perfect normalizer will develop if development is necessary, will reduce, and above all, will firm. Stand before a mirror and move your arms about and see what happens. Practically any arm exercise will exercise the breast muscles as well. That is why swimming is so splendid. But I do think that the breast stroke is developing, so that if your bust needs reduction, do the over- hand. Golf is fine, too. And tennis, (though this may prove too strenuous if one is suffering from any heart or lung ailment or is somewhat run- down). Rowing is fine, too. All of these exercises are highly recom- mended for their actual value and be- cause they seem less of & chore than setting up exercises. But for those who have the will to go through a definite routine, there are fine exercises that get right down to business. Arm swinging and fling- ing are fine. Arm circling, ditto. Resistance exercises are fine for firm- ing the bust. A punching bag, dumb- bell or wand drills and bar exercises— in fact much of the gymnasium routine is directed at arms and bust (if you can join & “gym”). But if you cannot, then bust and arm as well innumerable other “spot” exercises are outlined in my new booklet, “Reduce by Exercise.” My Neighbor Says: When preparing lettuce for salads first remove the core or stem, then hold lettuce under cold water faucet until water separates leaves. Instead of baking custards in the oven try cooking them in cups placed in a kettle of water on top of stove. If water is kept boiling custard will be perfectly cooked. “Sweeten it with Domino’ pure cane-clean-full weight WOMEN'S FEATURES. nd Texture of Its Finish Summertime Appetizers Are More Refreshing When Perfectly Chilled Lighter Food and Less of It Should Be the Rule for All Hot Weather Parties. - BY BETSY CASWELL. muddy—way, and the canapes A CHANGE comes over the face of things as the Summer plows along its hot and dusty—I beg your pardon, this year I should have said its and appetizers to be served at after- noon parties and before the dinner hour need a complete new deal. Even the lighter tidbits with which we refreshed ourselves in the Spring, as a change from the hot and more substantial mouthfuls which sustained us through the Winter, lost their charm and become pretty much of an old | story. So the de- mand is for some- thing new. ‘To begin with, at all Summertime parties, it is ab- solutely essential that everything must be iced to keep the various appetizers tempt- ingly cold. The only things that may be left at “room tempera- ture,” so to speak, are the crackers, and slices of toast, or biead. And there is another important point to | remember about this icing business— | in this weather, chipped ice melts mighty fast, and the nice, crisp cool- looking bowl of something-or-other very shortly becomes a swimming pool for things that have no business swimming—and are not in the least improved thereby. 8o it is essential that you check up on each iced bowl or platter at very frequent intervals, see that the water is kept drained off, and fresh ice put on throughout the duration of the party. * ox % x N HOT weather you don't need as much or as great a variety of foods as you do in the cold months, when people come in from the nipping air with raging appetites and proceed to eat you out of house and home. It is far better to have one or two very special concoctions, play them up for all they're worth and have none left over, than it is to have too many elaborate things that will be sitting around the house for days, looking at | you reproachfully. For instance, if your par a small one—say 10 or 12 people—hie yourself to a good grocery store and buy one of the tureens of imported pate de foie gras with truffles. This goose-liver pate has the most deli- cate and delicious flavor—it is ex- ceedingly rich, so that a little of it goes a long way. Take the tureen home, set it in the coldest spot in the icebox to chill and pack it in ice when you bring it to the refreshment table. Have plenty of plain crackers or rounds of toast, curls of sweet but- ter on ice and a knife for each per- son. Let every one help themselves, scooping out portions of the pate to spread on the toast or crackers, with or without butter, as they prefer. Besides the pate you might have & large platter of green and ripe olives, pickled onions, stuffed celery and pickles. The ripe olives are particu- larly good when prepared as follows: GARLICKED RIPE OLIVES. Rub a bowl with a cut clove of garlic and place in the bowl one-half tablespoon olive oil. Toss 12 olives in this mixture, until they are well | covered with the oil. Chill thor- oughly and just before serving dust them with finely minced parsley. * ox XX GET away from the old grape- fruit and apple standbys that we used all Winter to hold toothpicks bearing tidbits, try cutting a large cantaloupe or honey-dey melon in half, laying it flat side down on a platter and garnish it with green leaves. This should hold your tooth- picks most decoratively. If the party is to be & very large one, half of a watermelon might be pressed into service with good effect. Or you can hollow out the top of & firm head of cabbage, filling the space with mayon- naise or Russian dressing, and im- pale toothpicked shrimps or arti- choke hearts all over the cabbage. The only drawback to this, in my opinion, however, is that the dressing is not kept cold enough—a bowl sunk in chipped ice is really better in hot weather. ONION CHEESE BALLS. Roll small pickled onions in cream cheese until the onions are entirely covered. Sprinkle with paprika and a little chopped parsiey. Serve on toothpicks. SALMON-PICKLE CANAPES. ‘Wrap thin slices of smoked salmon around small, crisp cucumber pickles seem to have< and fasten with a toothpick. PICKLED BEETS WITH CAVIAR. Buy the very small, heart-shaped beets that come in tins. Drain liquid from beets, cover them with pure vinegar and let stand in the icebox for 24 hours. Drain well. Hollow the beets slightly and fill the cavity with caviar. Chill and serve on tooth- picks. STUFFED CELERY. Choose small, firm celery stalks and cut in 1-inch pieces. Wash well, Dry and fill centers with a mixture l'of one tablespoon butter, one table~ spoon Roquefort cheese and one soft cream cheese, well blended and forced through a pastry tube or press. Sprinkle tops with paprika and set to chill. Or the celery pieces may be filled with chopped cabbage, which has been mixed with a good cold slaw dressing, well seasoned with horse radish. PRETZELS WITH CHEESE Fill the hollows of small pretzels with cream cheese, which has been seasoned with paprika and mixed with chopped chives. _Etiquet—t; Rules for All Men BY EMILY POST. DEAR MRS. POST—(a) Is it con- sidered more polite for a gentle- man to stand aside to let a strange lady enter an elevator first, and what is he supposed to do ahout letting ladies get off first when the elevator reaches the main floor? And is your same answer true of any elevator? (b) Also, when I go out with my half- grown son and older men stand aside for me to get in the elevator first, what is my son supposed to do—follow me and say thank you to the gentlemen or wait for them to go next? I have been finding it very confusing to ex- plain all these different situations satisfactorily to my son. Answer—(a) In all public buildings where many people are waiting to be packed into one elevator, no one stands aside for any one ever. In an apart- ment house where comparatively few people are waiting for the elevator s gentleman would certainly wait for all ladies to go first. When people leave an elevator usually they get off in whichever order they happen to be standing. (b) If the elevator is almost empty, gentlemen naturally wait for you to go first, and your son should, of course, wait to go after ladies and older gentlemen. * x % ox EAR MRS. POST—Is it necessary for a gentleman to rise when an- other gentleman of his own age leaves |or returns to a restaurant table at which there are ladies? And is the answer different if the man leaving the table is much older? Answer—He would not rise unless the other gentleman was at leest double his age, and even in this last case, he would do no more than make a gesture of rising by raising himself slightly out of his chair and sitting down again. * x % % DEAR MRS. POST—Do you consider it polite for a man to reach for one of the lighted candles on a dining table in a private house to light his cigarette? Answer—I see no objection if the candle is near him and without & shade, and he lifts its candlestick. But it would not do at all to take one of the candles in a candelabrum, for example. The real question of polite- ness is one of whether a gentleman knows that he is permitted to smoke at a lady's table or not. If every one else is smoking, then I see no ubjection to his using the candle if his hostess has not supplied the table with lighters or matches. On the other hand, to take cigarettes out of his own pockets and then help himself to the light of the candle would, in the house of a host or hostess who does not encourage smoking, be very rude indeed. (Copyright, 1937.) TASTY NEW DISHES FOR SUMMER MEALS. .. Norwegian Sardines are just right...delicious, appetizing, nourishing . . . lightly smoked, packed in real olive cil, ready to serve. Good for all. . . rich in vitamins A and D, in iron, phos- phorus, calcium, iodine. Buy some today . . . insist on BRIS- LING...tastiest, finestand plumpest of all Norwegian Sardines. FREE new Recipe Book at deal- ersor from NorwegianSardines, 247 Park Avenue, New York.