Evening Star Newspaper, November 4, 1937, Page 45

WOMEN 'S FEATURES Full of Nourishment, They Are Also Boon To Ailing Budget Peas, Beans and Lentils . May Act as Occasi Meat Substitutes. By BETSY A may be substituted for meat or cess. In these days of easily prepared vegetables that are found in our markets, we are somewhat inclined to over= look the humble legume and its in-% TR finite possibilities, thing delightfully “homey,” about the dishes that « may be concoct- ed with the va- rious types, and the men of the household espe- cially relish the sturdy, filing quality of this kind of food. Years ago I went to visit some cousins of mine who never allowed meat to be served in the house. They had 8 special dish which soon became a favorite of mine—to such an extent, as & matter of fact. that it is often en- joved in my own household, which has no such scruples as to the in- clusion of meat in the diet. Here is the recipe: BEAN LENTIL CROQUETTES. 14 cup dried lentils. 1, cup dried lima beans. 1 onion. 1 celery stalk. 1 bay leaf. 1 sprig parsley. 12 cup stale bread crumbs. 1 egg. * Salt, pepper, paprika, celery salt. 1 tablespoon flour. 1 tablespoon butter. 1, cup cream. Soak the beans and the lentils in cold water to cover overnight. Drain well. Add three pints fresh water, There is some- old-fashioned and Betsy Caswell Manners of the * Moment ‘HE other day a man lit a cigarette v for us and we apparently forgot to say boo, being so interested in an argument we were having about the Japanese boycott. The man, there- upon, nudged us and said, “When a man lights & cigarette for you, at least look at him.” We got to thinking about it. We're getting rather used to these digs now that we have been set up as a man- ners expert. But this one fretted us. No doubt that lad was right. It's| probably pretty unsatisfactory to go to all the trouble of getting out of a chair, lighting a match and holding it to some one’s inept inhaling and then to get not even the flicker of an eyelash, As a rule, we usually try to nod or say thanks or something of the sort. But evidently we're not aware of the times when we look from the cigarette tip to the"man on the other side of us. Hereafter, we must make a point of glancing upward when a cigarette is lighted and at least blinking. The some one will probably accuse us of being a flirt. But who are we to be proud? JEAN. (Copyright, 1937.) Rt onal CASWELL. MONG the foods which are outstandingly easy on the budget are the dried legumes, such as lima beans, peas, beans and lentils. ‘They all are high in food value, and especially 5o in proteins—therefore, they fish from time to time with great suc- canned foods, and the wealth of fresh the onion, celery, bay leaf and pars- ley. Cook until dried legumes are soft, remove the seasonings and rub through a sieve. Add the pulp to the bread crumbs, the lightly beaten egg, salt, pepper, paprika and celery salt to taste. Melt the butter and blend it with the fiour, adding the cream, hot, gradually. Combine all mixtures and let cool. Stir until thick and smooth, shape like croquettes, crumb and fry in deep fat to a golden brown. Drain on brown paper and serve hot, with tomato sauce, tartar sauce or chili, BAKED BEAN.. (Individual.) Cover 115 cups dried pea beans with water and bring them slowly to the boiling point, or cover the beans with water and let them soak overnight. Drain, cover with fresh water and simmer them long and slowly, cooking u.til the skins will burst when a few beans are placed in the tip of a spoon and blown upon. Drain them and add one-half cup chopped onion, one- quarter pound diced salt pork, 2% tablespoons dark molasses, 3 table- spoons catsup, 1 tablespoon dry mustard, 1 teaspoon salt. Turn the bean mixture into greased heavy ramekins, or small casseroles, and bake them, covered in a slow oven for about 6 hours. Uncover for the last 30 minutes of cooking. If the beans become too dry, pour a little beef stock over them. LIMA BEANS, NEW YORK. 2 cups dried lima beans. Salt, pepper. 1 onion. 2-inch cube salt pork. 12 cup cubed carrots. 2 tablespoons butter, Minced parsley. Soak the beans in cold water over- night. Drain and place in buttered casserole. Add the salt and pepper {and the minced parsley. Try out fat, strain, and cook onion, sliced, and the cubed carrots in it until browned. Add to beans and dot over with butter, Add water to half the height of the beans. Cover and cook in a slow oven until beans are soft. PUREE OF PEAS, 2 cups dried peas. 3 pints water. 1y pound bacon. !2 teaspoon sugar. 1 teaspoon salt. Pepper. 1 onion. Wash the peas and soak overnight in cold water. Put them in kettle with 3 pints cold water and simmer until soft. Rub through a strainer, add a little boiling water or bouillon, sea- son well and beat until light and fluffy. 4Cut the bacon in cubes, place in frying pan. Fry until light colored, add the onion, cut in small dice and cook until golden brown. Pour the bacon fat and onion over the puree Jjust before serving. An Important Item. Keep plenty of cleaning tissue in he batl room. It will save much wear nd tear on the towels—especially when the men folks learn to use it | | for wiping off razors and the women | for removing lipstick. THE EVENING STAR, WASHINGTO! Dried Legumes O < Baking the legumes in individual ramekins has become pop is too small to contend with the lavish contents of the old-fashioned bean pot. Howevar, like that “that mother use d to make”! Activity Not Essential To Child Shaping Youngster To Any Pattern Is Impossible. By ANGELO PATRIL \VE ARE worried about Josiah He is a very good boy, gets high marks in school and is well liked by everybody. He is good-looking, even handsome, but he has to wear thick glasses. What we are worried about is his dislike of sports. He hates games and won’t belong to a club or a team. We had him join the Scouts, but he wouldn't attend meetings, and he wouldn't try to do the things theys are taught when we made him attend. He wants to be a doctor. He reads and reads, and does nothing else but. What can we do to make him like sports?” Nothing. Why should he like sports? There is a great deal of hurrah boys about sports. We are in danger of making them more important in the lives ©of our youth than they really can be. Sports are recreations meant for the relief and pleasure of the body and mind, and we are tending to make them a major industry and a must for vouth, all youth. In mod- eration, taken as a recreation and a pleasure, they are fine because they are in their place. Taken as a major interest in life they are not well placed and are not useful to youth, all youth. This particular kind of boy, the student, with heavy glasses, is not a sportsman in the sporting sense. He cannot play games and he can- not like what he cannot do well. ‘Why not let him do what he wants to do and let him develop whatever ACY little crocheted doilies are so useful and make a fine occupation for winter evenings. When they're completed, they’re lovely enough for Christmas gifts, if your own home can spare them. The round one is about 11 inches in diameter, and the other measures 814x11 inches. We think you'll like the designs so well you'll want to make several for gifts as well as for yourself. ‘The pattern envelope contains complete, easy-io-understand illustrated @irections, also what crochet hook and what material and how much you will need. To obtain this pattern, send for No. 519 and inclose 15 cents in stamps @r ooin to cover service and postage. Address orders to the Needlework Editor of The Evening Star. 4 Coprright, 1847 ~ power he has in his chosen field? Why try to force the student into the pattern that belongs to the out- door worker and athlete? Another parent is troubled because her son tends his father's sheep. He is a fine, good-looking, intelligent boy, a young man really, in his early 20s. All his life he has been devoted to the care of the sheep. He loves them, goes with them to the hills, tends and protects them and sends them to market in due time. When he is out on the hjlls with the sheep he has a radio with him. He made this radio himself, and en- Jjoys working with it, improving it. He reads a lot about the scientific happenings and inventions. His mother is unhappy because her gifted son is contentedly tending sheep in- stead of working on some scientific problem and becoming rich and fa- mous. Mother is worrying about something that does not matter. It is not possible for us to shape a child according to any pattern, but the one he carries within him, set there by the Creator. Just what that pattern is, or where it will lead the child, is a secret; not even the child can know. But he feels, and we know that as long as he works according to his inner pattern he works in harmony with some great force, and he is content and happy and successful. There was once a boy, a ruddy boy, who tended his father’s sheep. One day, when his people were threatened by a giant enemy, the boy left his sheep on the hillside, grazing peace- fully, took up a stone from the brook, fitted it to his sling and sent the stone home to its mark in the giant’s head. And he became a king over all the people. One never can tell. Let the child follow his inner pattern and he will be about his business, content and successful. New Dessert. A good Fall dessert may be made of ice cream and chocolate sauce on top of baked chocolate waffles. Ice cream also may be used as a filling for two baked waffles and the combination covered with sauce, — Peach Fritters. Try making peach fritters. Add one cup of diced fresh or canned peaches to the regular fritter batter. Berve as either the main dsh or for dessert, By BARBARA BELL. HIS is a good time to start your Christmas sewing and this is a good pattern on which to start—a dainty new house frock with its own prim little tea apron. The combination is irresistible and one which holds an infinite amount of comfort. Choose organdy for the apron and bind it in the print of the' frock, wear it for luncheon and those many unexpected moments when yau 'want to look fresh and smart for the guest who drops in unannounced. Note the pretty new closing on the dress and the sleeve treatment which adds & decorative touch to the wnole design, making it more wearable throughout the day. The pattern is accompanied by a BARBARA BELL, ‘The Washington Star. Inclose 25 cents in coins for Pattern No. 1415-B. Size...... — — F— Apron Matches Frock Fine Model to Work in When Preparing Holiday Meals. [415-B complete and detailed sew chart, so that even if you have never made your frocks before you can begin with this pattern, assured of success. Barbara Bell pattern 1415-B is de- signed for sizes 36, 38, 40, 42, 44, 46, 48 and 50. Size 38 requires 4% yards of 35 or 39 inch material and 24 yard of contrasting for apron. In monotone, dress and apron require 5% yards of 35 or 39 inch material. Send 15 cents for the Barbara Bell Fall and Winter Pattern Book. Make yourself attractive, practical and be- coming clothes selecting designs from the Barbara Bell well-planned, easy- to-make patterns. Interesting and ex- clusive fashions for little children and the difficult junior age, slenderizing well-cut patterns for the mature fig- ure, afternoon dresses for the most particular young women and matrons, and other patterns for special occa=- sions are all to be found in the Barbara Bell Pattern Book. (Copyright, 1937.) Paprika for Accent. YORK (#).—Papriki, pimien- d rust are smart accent shades Fall. S8ome New York shops ad- them as chio aocessory colors black, $ ular with those housekeepers whose family D. C, THURSDAY, NOVEMBER 4, 1937 WOMEN'’S FEATURES T By BLANCHE when it comes to preservation casion of their silver wedding tasted this piece of the delectable loaf, baked a quarter of a century ago, the look of wonder and amaze- | ment on the faces of those present gave way to one of eager curiosity and questioning. The hosts explained that part of the cake was saved with the thought that it would be kept intact until the twenty-fifth wedding anniversary, the flavor is just | ~—Modern Science Institute Photo. Persistency Pays Above All Else Beauty Task Done Each Day Is What Really Counts. By ELSIE PIERCE. ERSISTENCY pays above all others, is the hint one gleans from screen stars. Ask 5 or 10 or 50 stars how they shampoo their hair and you maye get 5, 10 or 50 different answers. One may use a castile soap, another a dry shampoo, another may prefer a special shampoo concocted for her alone and still another a soap jelly. Ask as many stars how they cleanse their skins and youll get varied answers here, too. One uses cream religiously and another swears by the old-fashioned soap and water cleanser, another wields a complexion brush and still another finds a liquid cleanser ideal for her type of skin. And so it goes all the way down the line with exercise, with hobbies, with the colors they prefer and the make- up they choose. Yet all get uniformly excellent re- sults, in spite of so many diverse methods. The answer is obviously persistent effort. There may be one best cream for you, but there are hun- dreds of creams that are really excel- lent. Wise selection, which should not be difficult today, with experts in better drug and department stores ready to help, that's the first step. Wise selection and then consistent ap- plication. Remember this: That if the average woman spent as much time on beauty as does the average screen star, the average woman would look more nearly as lovely as the film celebrity. True, it is part of the screen star's stock in trade to look her best. And why isn't it as important to the average woman, no matter what her position, station or vocation? I overheard two women saying about a third, “It isn’t what she does, but what she doesn't do that keeps her hands so rough. She does a lot of housework, to be sure, but she doesn't use a cream or lotion to counteract as you and I do.” No doubt the woman under discus- sion uses a cream or lotion occasion- ally; but that's the trouble. It's per- sistency that counts and shows. Day after day, a few minutes devoted to little beauty tasks and the dividends mount. Before you know it there's a cumulative benefit a you're years younger and lovelier ‘and beautifully groomed—ready to accept an unex- pected invitation, ready to meet, un- expectedly or otherwise, your dearest enemy. (Copyright, 1937.) For Quick Cough Relief, Mix This Remedy, at Home No Cooking. No Work. RealSaving Here’s an old home remedy your mother used, but, for real results, it is still the best thing ever known for coughs that start from colds. Try it once, and you'll swear by it. 1t’s no trouble at all. Make a syrup by stirring 2 cups of granulated sugar and one cup of water a few moments until dissolved. No cooking is needed— e child could do it. Now put 2% ounces of Pinex into a pint bottle, and add your syrup. This gives you a full pint of actually better cough remedy than you could buy ready-made for four times the money. 1t keeps perfectly, tastes fine, and lasts a family a long time. = And there is positively nothing like it for quick action. You can feel it take hold instantly.’ It loosens the hlegm, soothes the inflamed mem- ranes, and helps clear the air passages. No cough remedy, at any price, could be_more effective. Pinex is a concentrated compound of Norway Pine, famous for its prompt ac- tion on throat and bronchial mem- branes. Money refunded if it doesn’t please you in every way. IUNH: Y \ |a large linen towel, unless one of their children, provided there were children, should marry in the meantime. In that event, the cake would be cut. All of which brings to mind the age-old custom in France, where the very moment a child is born, the parents store away the best wine in the household to remain untouched until the wedding day of that particu- lar child. Mrs. Beebe stated that the idea of preserving a section of her wedding cake was entirely original with her. It was an experiment, of course, she added, but one that greatly exceeded her expectations. She was Kind enough to divulge her secret. “First,” she said, “saturate the cake with as much brandy as it will absorb. Then take a sterilized linen cloth, soaked in brandy, and wrap the cake in this. Next, take an- other linen cloth, about the size of and soak it in melted paraffin, quickly wrapping ‘it securely around the cake before the paraffin has set. Then plunge the cake, cloth and all, in melted paraffin | until about 1 pound of paraffin is | consumed. “Then place the cake in some kind | of container, preferably tin, put it in | your trunk or cedar ches nd forget | all about it. Of course,” she con- | cluded, “the secret is to make the | cake airproof and that is what the | paraffin does for it.” * kK ok RS. BEEBE'S wedding cake recipe is an old one, which she secured | from pioneers in Minnesota. She still | uses it for Christmas, Thanksgiving and other holidays, and it is well worth passing on. WEDDING CAKE. 1 pound flour. 1 pound butter. 1 pound brown sugar. 12 eggs. 2 pounds currants. 11, pounds citron. 2 pounds raisins. 2 pounds sultanas. 3 tablespoons cinnamon. 1 tablespoons mace. 2 tablespoons cloves. Forcing your baby to eat food he doesn’t like may influence his health the rest of his life. A mother runs no such risk when she feeds her baby Stoke- 1y’s Baby Foods. Open a can of these better prepared foods and taste the garden-fresh flavor. Note the appetizing color. Then feed them to your baby and watch how he loves them. Stokely’s Baby Foods are prepared by a special com- minuting process which uti- lizes all the edibleportionsof the vegetable, preserves natural flavor and color, retains val- uable vitamins and mineral salts. It also reduces each prod- uct to a smooth, uniform tex- ture, easily assimilated and digested. C—5 ften Overlooked by Even the Shrewdest Marketer Baked Beans for a Cold Winter’s Day Original Wedding Cake Is Cut and Eaten on 25th Anniversary Secret of Preservation Explained in Detail. Recipe Also Given. McKNIGHT. of perishables, as was demonstrated HE ancient Egyptians have nothing on the modern American housewite recently by Maj. and Mrs. M. R. Beebe of Arlington, Va., on the oce anniversary, when they served thely guests with a portion of their original wedding cake. At first the guests felt as if they were witnessing one of Houdini's famous magic tricks, but after they had<— 2 ounces each of candied orange and lemon peel. 2 ounces candied pineapple. 2 pound blanched and grated ale monds. 12 pound pecans cut fine, 3 figs. 12 cup of honey. 1 cup brandy. 1 ounce chocolate, melted 1 ounce orange flower water. Wash the butter, then add the sugar to which the spices have been added, and cream all together thoroughly. Add honey, orange water and brandy. Then the eggs, one at a time, and beat until thoroughly mixed. It will take from three to five minutes, beating be= tween each egg, and on this beating depends the success of the cake. Then add the fruit and let the flour you use on the fruit be in addition to the flour stated in recipe. Let mixture stand for 2 few hours, or overnight, if conven= ient. Mix again before putting in greased and paper lined pa Bake at a very low temperature and place pan of water on th shelf with the cake or just below it. When cake is cold pour about a half cup of brandy over it. * ¥ * % T IS interesting to note that the ancient Romans baked the first wedding cakes, but they were poor fare, being made only of salt, water and flour. In the Middle J symbolical of ¥, were worn or carried by the bride, and it became tr custom for young girls to assem outside the church and throw gra of wheat over the bride. No doubt this was the beginning of our moder custom. In time the whe: were cooked into thin, dry which were broken over the bride's head In Elizabeth's reign, these biscui took ‘the form of small, rectangula cakes made of eggs, milk, sugar, cur- rants and spices. Every wedding guest had at least one, and the cakes were thrown at the bride as she crossed the threshold of hér new home, All of these were the forerunners of the modern wedding cake, which assumed its glories of almond paste and orna- ments during the reign of Charles IT Even today, the Danish people have a kranse or “ring” cake, which cc sists of ground almonds, sugar a egg whites, and is prepared in rings and arranged in tiers, with the top ring adorned by a miniature bride and groom, resembling very much our tiered wedding cake. the wheat-ears, ARE YOU TRAINING YOUR BABY TO BE A Give him the right start by feeding him Stokely’s = the better tasting baby foods Because of this comminuting process Stokely’s Baby Foods taste fresh and delicious. That’s why babies take them so eagerly. Mothers who feed Stokely’s experience little diffi- culty in getting babies to eat second year foods...because Stokely’s natural flavor is similar to that of regular family foods. Ask your doctor about Stokely’s. VALUABLE BOOK FRE E ! FOR MOTHERS Containa foreword write ten by Angelo Patri, famous educator and child psychologist. Mail labels from 3 cans of Stokely's Baby Food to Stokely Bros. & Co.; Dept. W.7, 8. East St., Indiane apolis, Indisna, STOKELY’S BABY FOODS lV!G!TAlLES e FRUITS '« SOUPS « CEREAL )