Evening Star Newspaper, May 10, 1940, Page 36

WOMEN'S FEATURES. WOMEN'S FEATURES. THE EVENING STAR, WASHINGTON, D. C, FRIDAY, MAY 10, 1040. ‘Sunday Night Supper Often More Fun for the Guests Than for Hostess Owner of Porch or Garden Faces Weekly Gathering During Summer Months Solution of Cooking Problem Lies in Choosing Dishes That May Be Made in Advance By BETSY CASWELL. If you have a garden, a ‘Woman's Editor, terrace, a breezy ment high above the city where the cool air blows freely through the windows—then you're elected to serve Sunday night suppers friends throughout the coming hot months. This little doubtedly pleasant for the to your custom is un- guests, but has proved a mixed blessing to the hostess, who must prepare and serve the meal—and face the washing e up after the “company” has de- parted. Also, these suppers are apt to run into money unless you can plan them carefully in advance, and £ ¥ utilize inexpen- sive ingredients : or even leftovers in the menu. There is, too, the problem of having the kitchen cool and fragrant when guests come dashing in and out “to help.” | (They never can, they only get in : the way. The™ 4 il best thing is to Betsy Caswell. settle them happily on the porch or in the living room with cocktails or long, cool drinks and tell them you'll call them when you're ready for assistance. Then, just forget to call. Everything will go much bet- ter.) So, you should plan on & main dish that can be prepared early in the day, and tucked away in the re- frigerator until needed. Hot soup is easy to manage, using canned varie- ties, and if you serve it in little pot- tery bowls with tops, accompanied by french bread and a big bowl of iced radishes, carrot sticks, spring onions, celery and olives, you're halfway through the battle. Then bring on your main dish—which can be a two-in-one, or even a three-in- one affair, and let your conscience be your guide as to dessert—depend- ing upon the nature of the main course you have selected. As a rule, you won't really need any dessert at all, but you could keep a cake on hand, just in case! Mixed fruit, with a dash of Kirsch or creme de menthe, is always good, if fruit hasn't appeared in another form on the menu. And ice cream from the corner store, packed in dry ice, is about the simplest thing there is! Here are a few recipes for that main dish upon which so much depends. All of these may be made early in the day, and forgotten until it is time to serve them. In some of them leftovers are successfully dis- guised—others use emergency shelf standbys, and still others simple and inexpensive ingredients. We hope they'll help you to enjoy those Sunday night invasions this year, instead of having them a real chore to be reckoned with! CORNED BEEF SALAD. 1 12-ounce can corned beef or the same amount of leftover cooked corned beef. 115 tablespoons gelatin. 1, cup cold water. 2 cups boiling water or stock. 2 tablespoons vinegar. 2 tablespoons lemon juice. 4 teaspoon salt. 1 cup shredded red or white cab- bage. 1 cup canned or cooked peas. Soak the gelatin in the cold water and dissolve in boiling water or stock. Add the vinegar, lemon Juice and the salt. As mixture stiffens, fold in the remaining in- gredients, which have been well mixed. Turn into a mold, on the bottom of which sliced tomatoes or pickles have been arranged. Chill until set and serve on lettuce leaves with mayonnaise to which a little horseradish has been added. HAM AND PEACHES IN GELATIN MOLD. 2 envelopes plain. unflavored gelatin. 1 cup cold water. 8 cups hot water. ¥, cup lemon juice. 1, teaspoon salt. 1 cup cooked ham, cubed. 1, cup carrots, diced. 1, cup celery, diced. 1 small can sliced peaches. Salad greens. 8alad dressing. Chill mold thoroughly in refriger- ator. Soften gelatin in cold water and dissolve in hot water. Add Jemon juice and salt and pour thin layer in bottom of chilled mold; chill until firm. Chill remaining gelatin until thick, but not set. Arrange cubes of ham, diced celery, carrots and sliced peaches in at- tractive pattern on bottom layer of firm gelatin. Cover with thin layer of thickened gelatin, and continue with alternate layers of gelatin and salad ingredients, top- ping with gelatin. To serve un- mold on crisp salad greens, garnish with additional sliced peaches and grapes or berries in segson. Serve in slices with mayonnaise or creamy salad dressing. POACHED EGGS CARDINAL. Place cold poached eggs on thick slices of tomato and cover with a mixture of chopped beets and gher- kins in mayonnaise. Garnish with watercress. MEAT SALAD BOWL. ‘This is one of the best concoctions known if it is properly seasoned. Cut up cold cooked meat, such as beef, pork, veal or lamb, into about one-inch pieces. Set in ice box. Prepare salad greens, including let- tuce, endive, watercress, chives and, if lamb is used, a little chopped mint. Put them in refrigerator to become crisp. You may add a little tarragon and thyme if you wish. Set mmnmeinw chill. When ready to serve colbine the ingredients in a large salad bowl, cutting the tomatoes in quarters, and mix well with a thin mayonnaise to which horseradish and a little worcester- shire sauce have been added. By FRANCESCA McKENNEY. OUR SCOUTS SUGGEST— For that sparkling cool table dur- ing hot weather use the new lucite cutlery. The tines of the fork are sterling silver and the blade of the knife is stainless steel. Definitely new and smart. . . . A cocktail party in the late after- noon is a delightful way of enter- taining. At the next one serve your guests with individual hors d’oeuvres plates that are square and made with a convenient handle. These are especially nice for the summer months as they are made of heavy pottery with Italian blue lines and gay field flowers. . . . A pair of very delicate mauve Venetian glass vases in cornucopia shape are lovely, and unusual for a wedding gift. . . . An interesting cigarette box is fashioned of wood with many nar- row panels that open and close to music. As the panels open each has a container that will hold about six cigarettes. Certainly a novelty. . A silver muddler with a spoon on one end is a very nice odd piece to add to the bride’s silver serv- foe. .. L . Men and boys who like to carry a penknife with them would wel- come one of the single-blade sports knives that are so popular at the moment. . . . Give your best beau a birthday present of a new leather cigarette case. One type may be had with a tiny gold frame into which you fit two initials. Just select the lat- ters, slip them into place, and presto! you have a monogrammed case. . . . Tall chimney highball glasses of heavy green or cobalt blue are new and should be most attractive for serving refreshments on the porch. . . . A key chain with a crystal ball on one end to hold a tiny snap- shot .picture of your girl is truly lots of fun to own. She will be thoroughly complimented, as a key chain is one thing you always have with you. . . . Just the thing for the knitter who can never keep that ball of wool under control is a white metal container that is flat on one side, so that it will sit on the floor or a table. You can pull the yarn and spin the ball to your heart’s content and yet it must remain in the same spot instead of taking a tour around the room. . . . A (¥ & ¢ by Colelle flf /azye. Aefl(y jezlutu— ’ "pon t Don't wear the sweet; Do swish soft tolds of tulle about the strong face. quaint veil of tiny flow- ers, too delicate lace. Fine for a Warm Evening. .. Savory ham and peaches in a gelatin mold combine to make a delicious and satisfying dish for the Sunday night supper in summertime. And it has the added advantage to the hostess that it may be prepared earl}y in the day and forgotten until serving time. Always a boon in hot weather Foundation Garments Required Women Over Forty Improve Looks With Well-Fitting Girdle By PATRICIA LINDSAY. If you are 40-plus, and your figure is not as streamlined as you desire, you must select a well-fitting foun- dation garment before any more ad- ditions to your spring and summer wardrobe. For, according to Ed- ward Stevenson, famous costume designer, correct foundation gar- ments are more important than the clothes worn over them, for they provide pleasing lines and help good posture—both very essential to the matron who wants to look pleas- Ingly smart. “Once the matron has found a foundation garment which does things for her figure,” Mr. Steven- son advises, “a few simple rules for dressing will keep her prominent in the fashion parade.” First of all, he says, the woman of 40-plus should not be a faddist. Bizarre styles are not for her. She can add zest to her costume and humor her fashion whims by select- ing smart hats with flattering lines and colors—otherwise her basic wardrobe should be conservative but not drab. 3 For instance, unrelieved black is deadly for the woman of this age group—neutral shades and pastels are best. Black ensembles must be relieved with white, soft pinks or blues, or chunky jewelry. . Here again a colorful hat will pick her up out of the drab class and place her among the smartly dressed women. Naturally, a woman’s weight is an important factor to consider if you are advising her about her ward- robe. Too tight fitting clothes on a stout figure should be avoided; no large, splashy designs should be worn and jewelry should be very carefully chosen. V-necks are most flattering to her, as are trim skirts with only a slight flare or well- placed pleats. Of course, the slim woman of this age group has more leeway in the lines of her clothes, but she must be Jjust as fastidious in the matter of color as her more plump sister. When the skin begins to lose the flush of youth, or has lost it, harsh colors are most unflattering, for they make the skin and hair appear faded and old. The softer shades blend beautifully and the fashion- wise lady always selects them. The woman of 40-plus, whether she is slim or stout, should not yield to the temptation of buying fancy shoes. If she has gained weight with the years the heels should be lower and broader to balance her weight nicely and to keep her feet free of the aches and pains which trouble many a woman. There are many exceedingly smart styles which are comfortable and appro- priate for her costumes, and if she plans wisely she will find that three pair & season will harmonize with her ensembles. All women over 40 require some make-up. Soft shades of rouge ap- plied deftly, lipstick and powder to match exactly their current skin tone. Hair should be kept immacu- lately groomed and glossy from much b: . Coiffures must be simple. Always show the lobes of your ears. Walk with grace and keep limber by exercising. , My Neighbor Says: In making filling for lemon ple or for cake add hot mixture to cold and wet to dry to avoid Restoring Old Home Costly, But Well Worth Expense DEAR MISS NOWELL: We have just acquired by inheritance an old house in Virginia that was built in the early 1800s. It is in very bad condition and we wondered if it is worth while to try to do it over. Will the restoration be very expensive and would it be possible to live in the house while this is being e e e done? How, should we go about: getting information on this? o J.H. L. Answer— It all depends on many things, including what kind of a house you like, where you like to live, if restoration appeals to you, and any number of other points. It will probably cost as much to do over the old house as it would to build & new one, but you will have charm;, distinction, good building and fine location to offset that. You could string the work out over several years, but the first survey and money spent will have to go into structural repair, sanitation, plumbing, heating and the like. They are also the most expensive details. Then you can do over a floor or a room at a time, once you have attended to the necessities which make daily living comfortable. You will have to spend time on the spot with a building contractor who can tell you about structural conditions of the house, heating and plumbing engineers for estimates, and, above all, an archi- tect is required to plan your “doing over” for you. This is as dis- couraging as I can. make it, but I can only say that if I were you, I wouldn't miss the chance of doing the job for anything in the world. It is more fun than building a new house, and after the first month of work you will willingly make sacrifices for the joy of restoring a fireplace or an old stairway. * k% X DEAR MISS NOWELL: ‘We are papering the small room in our attic. This has dormer windows and there does not seem to be any place for the wall paper to stop and the ceiling to begin. What should we do to make the room look right? H.G. L. Answer: You may either drop your plain celling down so that the wallpaper looks more like a panel around the room, or better than that, carry the wallpaper up and over. the ceiling. This was often done in the slant- roofed rooms in New England houses and gives a most attractive appear- ance. * K K ok DEAR MISS NOWELL: We are repainting the trim in our house which is a very old one and has not been painted for some time. The old paint is rough and coarse like an alligator’s skin, though it is not loose. It is impossible to smooth it with sandpaper and we have been told that it will have to be burned off. This would be more expensive than we consider it would be worth, and wondered if you had any suggestions of what we could do. Would it look too badly to paint right over the old paint? DAN E. W. Answer: I can.see the hair of all good painters standing straight up on their heads, but truly I do not think you will be disappointed in the result if you paint over the old coat. ‘fo be sure, the rough surface will hold dirt more readily and you will have to repaint every two years, but the surface will be clean and new looking and I rather like the uneven mottled surface that the old surface has. Scrape carefully any of the spots where the old paint is chipping, for the new will tend to lift it off. Otherwise, two coats of paint will give you a neat looking job. * ¥ % % DEAR MISS NOWELL: I have two cast-iron settees and two urns for flowers, all badly rusted, that I wish to use in my gar- den. What should I do about clean- ing them before painting them? What color should they be painted? MRS.E. W.S. ' Answer: They should be thoroughly scraped with a steel brush to remove all the old paint and rust, then painted with aluminum paint ar red lead to keep rust from forming in the fu- ture. Most of the Victorian cast iron was painted shining black or dark green, but the modern version of the old style uses any tone that fits in with the color scheme. If you are using it on the lawn, white Is delightful against the green; on the porch, the dark colors might be better. Most iron furniture has cushions for comfort these days, and here you may work out some color. Generally speaking, paint them dark ‘against a light back- ground or white against & dark one ul’ bring out their own delicate de- sign. Questions on household fur- nishings, interior decorations, etc., should be addressed to Margaret Nowell at The Evening Star. The answer will appear in this eol- umn as quickly as space permits. Crochet a Lacy Web The mrneungflmtuumnxfimmfl Alk}: lo. 1120 and. inclose 18 cents. of Ths Evening Star. Nk instructions. Age a Grave |Smart Little Frock Ideal For Tennis or Dancing Factor in Marriage Great Difference Invariably Will Cause Trouble By DOROTHY DIX. Age is one the most important factors in making or & mar- riage. Whether we realize it or not, time does set its mark upon us and determines, to & large extent, our characteristics and whether we will be able to adapt ourselves to our mates. Hence it is no wonder we have a never-ending discussion sbout whether the bride or the e marry, and whether the best bet is for the husband to be many years older than the wife. Of course, there is no definite answer to any of these q because is one of the things to which there are s million exceptions to every rule, We have all seen s0o many marriages that flouted all of the chronological theories and that turned out both happily and unhappily that it leaves us guessing as to when is the au- spicious time for a couple to enter the holy estate. There 13, for instance, a consensus that the husband should be older than the wife, and when & woman takes a boy husband we prophesy dire consequences. ‘We point our that when & woman is older than her husband she can- not, for the life of her, keep from bossing him. She always feels that he is a little boy whom she has taken to bring up, and that Mama always knows best. We also point out that women age faster than men and that the older wife will be an old woman while her husband is in the prime of life. Purthermore, no old wife can keep from being jealous of younger and prettier women, and when she sees her darling boy play- ing around with girls of his own age she is subject to attacks of green eye that do not make for connubial peace and bliss. All of this 1s true, yet many mar- riages in which the wife has been virtually a cradle-snatcher are nota- bly successful. In such cases the husband is mentally mature and so is more congenial with a woman older than he is than he is with flighty young girls. Or else he is & man with a mother complex who never really wants a wife at all. He wants a mother to pet him and baby him and assume all of the responsibilittes, and he doesn’t mind in the least being told what to do. He has always worn & woman'’s collar around his neck and he feels lost without one. Most of us have thought that the ideal difference in age between a husband and wife was for the hus- band to be anywhere from two to 10 years older than his wife. This puts them in the same age class, with the same background, habits, tastes and points of view, and ac- cording to the best matrimonial dopesters, this should make it easy for them to get along together. Apparently, however, it doesn’t, because it is the quarreling young- sters who keep the divorce mills busy, which may doubtless be attrib- uted to the fact that both are spoiled brats and that neither one of them is old enough, nor has had enough experience of living, to have learned how to drive with a light hand and to use tact in getting along with the other. Croutons in Soup Croutons have the. permission of etiquette authorities to bob, as much as they please, in bowlfuls of hot soup. Make croutons by toasting buttered bread cubes in & moderate over, or by frying them in deep fat until browned. “Crouton” is merely the Frenchman’'s way of saying “a bit of crust.” Washing Wool Blankets Be sure to rinse all the soap out of laundered blankets so they’ll dry light and fluffy. Rinse through sev- eral waters the same temperature as that used for the washing—luke- warm is the best for woolen blan- kets. Rinsing is as important as the ‘washing itself. J///// FIRST CHOICE OF MILLIONS ST 40 HAVE madE IT woRLo's LARGEST SELLER AT 10¢. RY BE SURE TO SERVE THE ET.C*My ELEGANT CHEESE-FLAVORED COCKTAIL SPREADS ! ¥ERIENDS THAT COUNT ! 5 Tasty Varieties Pimento, Roquefort, Vera- Sharp, Pineapple, Relish. Swellegant for sandwiches, snacks, canapés. COCKTAIL SPREADS Containers are smart, Swedish-style df.llk’l:: oet today! ! 15175 [orde s s /TS GOT 70 Bf GOOD By BARBARBA BELL. Isn't it good news that you can make a tennis frock and a dance frock both from the very same pattern? Well, you can! Just take a look at design No. 1789-B. In linen, sharkskin or gingham, with the skirt cut short, it will be as smart and practical a sports frock at the most choosey of you could choose! In dimity, organdy or silk print, with the skirt swirling down BARBARA BELL, ‘Washington Star. Inclose 25 cents in coins for Pattern No. 1789-B. Size. Wrap coins securely in paper. Milk in Glass Always rinse glasses that have held milkk in cold water ore Wi them. Otherwise they take extra time to shine when dry- ing. ashing might have a cloudy appéarance or Men go for this tea in—as tangy as & quince—as faithful as an old friend. Men go for it. A master blend of faney, M<CO BEST FAMILIES, the sort who always serve COLLEGE INN tomato juice Our best families always serve College Inn Tomato Juice Cock- tail. It was conceived and pre- pared as the correct prelude to every socisl affair, Is exciting flavor adds zest to sppetites and compliments host and hostess. And it comes in the handy glass cocketail jar that you can keep in the icebox and use for other things. So, lot your dinners win the praises of your guests. Remember to order the in- comparable College Ina Tomato Juice Cocktail today. It costs so little. © 1908 Coege lan Poud Pradusts Oo. FAR MORE TtHAN MIRE MATO JUL to your toes and the shoulders nar- rowed to formal straps, it will be & dream of a dance frock. Both ways it's very becoming, thanks to the corselette waistline, gathered bodice and full skirt. And you can wear the bolero for daytime and evening both! Barbarba Bell pattern No. 1789-B is designed for sizes 12, 14, 16, 18 and 20. Corresponding bust meas- urements, 30, 32, 34, 36 and 38. Size 14 (32) requires 4% yards of 39-inch material without nap for sports version; 1% yards contrast to trim for evening version, 8 yards. It's ready! Barbarba Bell's new fashion book, with almost 100 spar- kling new designs for afternoon, day- time and sports! Lovely things for you and the children, all smarter than smart, exclusively designed for you! Send 15 cents for it today! Spend less, and still have all the clothes you want. shis week p sale with every 3 cakes at regular low cost- Y00 6ET ONE EXTRA FULL-SIZE CAKE OF SWEETHEART soap- for only 3¢ more! SWEETHEART = JOILEY SOAP THAT AGREES WITH YOUR 8K Jfor Real Comfort... 115 / [[lLti »Y Falk's Men’s Clothes 609 Tth St. N.W. S. Kenn's & Sons Co. The Avenus, 7th, 8th and D Sts. lald-'h‘ b)lu. Tth, Sth and § Streets lm'fl"-") 11th & G Sta. NW.