Evening star. [volume], September 23, 1946, Page B-8, Image 25

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
From
Folly
Cove
Folly Cove,MosjocHUsetts.
Does thaf^hqme strike a
responsive chord? No?. hiThe^
not-too-distan^f^tir^, you'll s
be hearing-tfckit^'aboOt.Fofly
Cove. For in Folly Cove, near
Gloucester, ther#l:is a very
energetic and creative group
who, since 1940, have put
their little hamlet on the
mop with their unusual and
quaint ,designs transferred
to cloth-by-means of lino
leum blocks and HaAd ahfl
foot presses. And as bizarre
as it may sound, sometimes
the designs are transferred
by the weight of the body
through Yhe feet.
Especially interesting to
homemakers is* the news
that these Folly Cove de
signs may be obtained right
:here t in Washington. The
yard goods is suitable for
draperies, upholstering and
for bedspreads. Plus the fact
that the decorating possibil
ities for these distinctive de
signs number more than a
hundred.
The Folly Cove designers
Consist of 1 man and 14
women. Among the group
are housewives, an author,
an artist and a sculptor.
Some of them work at the
designing as a hobby, others
ias a livelihood and some
just to make "pin money "
All thoroughly enjoy their
work.
Shown in the two photo
graphs are a few of the
ways that the Folly Cove
designs can fit into your
room scheme—in some in
stances really "making" the
room. When exposed to pine
furniture, old prints and
hand-painted Penn - Dutch
pieces the "perk-up" qual
ities of the fabric are quite
charming and noticeable.
The designs are fascinat
ing and the inspirations for
them doubly so. They range
from flowers, trees and
people to the early history
of sea-faring Massachusetts.
A very popular pattern is
the one shown preparatory
to being used in upholster
ing the chair in the picture.
It is called "The Gossips."
The draperies, pillows and
the bedspread in the other
picture feature a design
known as "Tree and People."
Here's a bit of Ameri
cana, both past and present,
ready to help you brighten
and spice up your rooms.
Hats off to the Folly Cove
designers for the "some
thing really good" and the
"something new" in fabrics i
for the home. —ELEN I. j
With Needle and Thread
R2460
By Peggy Roberts
A braided rag rug in two color*,
Which has a stunning 14-inch flow
er applique of felt or brightly col
ored wool materials, will make a
handsome addition to any room.
Send 15 cents <eoin* for Pattern
Ho. R2460 to Needle Arts Dept.,
The Washington 8tar. P. O. Box
100, Station G, New York 19, N Y.
Please Include your postal zone
•umber.
id J IJtU
By Barbara Bell
A casual shirt frock for juniors to
net you cheers whenever you wear it.
Barbara Bell pattern No. 1497 is;
designed for sizes 11, 12, 13, 14, 16
and 18. Size 12 requires 3*g yards of •’
35 or 39 inch fabric.
For this pattern, sens 25 cents, in
coins, your name, address, pattern
number and size wanted to Barbara
Bell, The Washington Star, P. o i
Box 99, Station O, New York 19,
IN. Y. »
Emily Post’s
Etiquette
The following letter Is one of sev
?ral which has suggested the reason
tor printing “Kindly omit Flowers”
in the newspapers: “In your column
recently you said that the purpose of
printing ‘Kindly omit flowers’ was
'principally to prevent all persons
from feeling an obligation to send
them.’ Your explanation while no
doubt correct is so only in part. I
believe the most important reason Is
that the deceased was an Orthodox
Jewish person, whose religion does
not favor flowers at a funeral.’’
While I am very glad to print this
information, it by no means implies
one faith, for Christians put the
same notice in papers almost every
day.
Dear Mrs. Post: When, if ever,
may French fried potatoes be picked
up in the fingers?
Answer—At a picnic.
Dear Mrs. Post: We have only
one spare room and three brides
maids coming from a distance. The
groom's family is also from out-of
town. Shall we put them or the
bridesmaids up in our house or j
take rooms for either or both at
the hotel? And if so, for how
mahy (and which; should we pay
the hotel bill?
Answer—It would be best to put;
the groom’s family up at the hotel
and have the bridesmaids in your
own house. Since the maid of
honor is supposedly your dearest
friend, couldn’t she share your
room and put the other two in the
spare room? It is necessary that
you pay the bridesmaids' hotel bill!
if you send them there. Generally
the groom's parents are expected |
to pay their own hotel expenses.
But if the bride's family is easily |
able to do so it is certainly more;
hospitable to Invite his parents to I
be their guests. * I
Readers’ Clearing House
ANSWERS AND QUERIES*
(From Mrs. T. B. S, Washington )
To Mrs M. D., Falls Church—II
an opened bottle of strap Is kept In
the refrigerator and then heated
before using, 'no mold will form on
it. In heating, you might add a
tablespoon or two of butter, thus
avoiding too lavish use of butter at
the table.
For the lady who wished a cure
for biting fingernails I submit the
following, which my husband* used
on his young sister. It was so ef
fective that to this day (quite a few
years having passed by now) she has
very long nails—so long that he,
who dislikes long nails, as most
men do, wonders whether the cure
was nut worse than the disease! He
told her that whenever she found
herself biting her nails she was to
stop and tell herself that that was
not the time to do it, but that at 12
o'clock she could chew to her heart's
content. She did this for several
days, having a grand chew at 12.
Then she started to forget to bite
at 12 as other demands on her time
put this in the background. It was
no time at all before her nails
started to grow in.
There is a wonderful well-known
brand of scratch remover polish
which can be obtained in S and 10
cent stores and groceries. It works
like magic on mahogany and is
very easy to use. What I should
like to know is whether there isn’t
something similar to use on maple
furniture? Apparently this manu
facturer only puts out the polish for
the darker furniture.
For Mrs. C. A. H., Vienna: I gave
a stork shower several years ago.
Hie largest gift was a bathinette,
donated by our coffee club. The
recipient was examining its various
features, and in drawing up the
lid, discovered many gifts Inside,
donated by the other guests. This
was a surprise, as when she came
into the room it looked as if the
bathinette. plus a large stork hold
ing a few little presents in his “bun
dle" were the total “take." I had
pink and blue paper booties filled
with candles and nuts on the table.
Refreshments were light, the cake
having pink and white icing, and
we played bridge, so I can’t offer
specific ideas on those phases of
the party.
Can any one offer a suggestion for
cleaning moss fringe on a slip cov
er? It has become quite soiled from
fingering, yet the cover is not ready
to be cleaned.
* * * *
REGIONAL RECIPES.
(From D. G , Washington.)
* w *
To the lady desiring regional
recipes: I’m sure the “United States
Regional Cook Book,” edited by
Ruth Berolxheimer and published
by the Consolidated Book Publish
ers, Inc., Chicago, would suit your
needs exactly.
The regions covered are: New
England, Southern, Pennsylvania
Dutch, Creole. Michigan Dutch,
Mississippi Valley, Wisconsin Dutch,
Minnesota Scandinavian, South
western and Western. Also General
and Cosmopolitan recipes. There are
numerous recipes under each sec
tion. Here are some nice ones:
Creole Pilaf: (A famous creole
dish and an excellent way of uMix
ing leftover meat or chicken.)
One and a half cups diced cold
cooked chicken, veal or lamb, 1 cup
boiled rice, lVi cups cooked to
matoes, 1 large onion, Vi green pep
per, 2 large stalks celery, 1 tea
spoon salt. Vs teaspoon pepper, but
tered crumb6. Mix together chicken,
rice and tomatoes and cook for 10
minutes. Chop and add onion, green
pepper and celery. Season. Turn
mixture into a baking dish and
cover with buttered crumbs. Bake
for 1 hour In a moderate oven 350
degrees. Serve hot. Serves 4.
New England Popovers: (A favorite
for breakfast: but popovers are a
party whether at breakfast, lunch
eon or supper.)
One cup sifted flour. Vi teaspoon
■salt, 1 cup milk. 2 eggs well beaten,
1 teaspoon melted butter or other
shortening. Sift flour and salt to
gether and gradually stir in milk,
mixing well. Add eggs and melted
butter or other shortening and beat
hard for 2 minutes with a rotary
egg beater. Pour into greased cus
tard cups or metal popover pans
that have been well greased and
thoroughly heated. Bake In a very
hot oven 450 degrees until the pop
overs puff, about 20 minutes, then
reduce the heat to moderate 350 de
grees and brown, about 15 to 20 min
utes longer. Makes 8 large popovers.
* * * *
CRAB NORFOLK?
'From Lt. Col W. AT., Chevy Chase.)
Can any one give me a recipe for
Crab Norfolk in individual cas
seroles? As I remember lt, it con
sisted of a slice of ham topped with
crab flake lumps and baked with
butter and seasonings.
4 + 44
DESILVERING MIRROR?
'From Mrs. C. E. M.. Washington.)
How can the silver on the back
of a mirror be removed completely?
4 4 4 4
OATMEAL COOKIES.
<From Miss M. L. F„ Bethesda.)
For Mrs. R. R. H„ Washington:
I am sending in a recipe for oat
meal cookies, which I have used for
a number of years, with very good
results. I use the rolled oats right
from the box, also use the seedless
nectar raisins and do not chop them.
I hope Mrst' R. R. H. will like them
as well as my friends have. I
use the cookies to solve my gift
problems at Christmas time.
Oatmeal Cookies: One half cup
butter, Vs cup lard, 2 cups brown
sugar, 3 eggs, \ cup milk, 2V4 cups
flour, 2 teaspoons soda, Vi teaspoon
salt, Vi teaspoon cinnamon, Vi tea
spoon cloves, Vi teaspoon nutmeg,
Contribution* and request*
must be accompanied by the
sender's full name and address.
We will withhold both and use
only initials. Please address
mail to the Readers’ Clearing
House, Woman's Page, The
Evening Star, Washington 4.
Views expressed in the Clear
ing House are not necessarily
those of The 8t*r, and as it is
obviously impossible for us to
I test all recipes submitted, we
cannot assume responsibility
for them.
Betsy Caswell
1 cups rolled oats, 1 cup raisins.
14 cup flour, 1 cup chopped walnuts.
8tft dry ingredients toother, chop
raisins fine and flour them with the
*4 cup of flour. Cream butter and
lard, add sugar, eggs well beaten,
milk, flour, fruit and rolled oats.
Drop by spoonfuls on well-greased
pans about two inches apart. May
omit the nuts.
(From Mrs. F. E., Washington.)
Oatmeal Cookies: Three-fourths
cup of shortening, 1 cup of sugar,
2 eggs, 1 cup of rolled oats (Just
as is), 3 cups of flour, 41 cup of
nuts, 14 teaspoon cinnamon, 1 tea
spoon soda, dash of salt.
Cream shortening, sugar and eggs,
! add rolled oats and nuts. Add flour
j which has been sifted with clnna
; mon, soda and salt, roll into small
: balls (size of a walnut) and dip
in sugar. Press down with a glass
covered with cheesecloth. Bake in
moderate oven 10-12 minutes. Re
move from cookie sheet immediately
and cool.
* * * *
BLACKBERRY CORDIAL.
('Prom Mrs. E. R. R„ Washington.)
In response to the request for a
recipe for blackberry cordial “like
Grandma used to make’’ here's one
i that is old and pronounced good :
Blackberry Cordial: One quart
blackberry juice, strain it, add %
pound white sugar, ounce each
ground cinnamon, cloves, allspice
| and one grated numeg (put in cloth
j bag and boil with liquid). Boil the
i sugar and juice to a sirup, then
; put in the spice, boll for a few
minutes. When cool add H pint
of good brandy. Bottle and it is
i ready for use. Improves with age.
v * * m
DRYING GOURDS?
COMMENT.
(From Mrs. J. R. O., Arlington.)
I was wondering if any of your
readers could help me out with the
problem of drying gourds prepara
tory to making them into the clusters
you see for sale in the stores. I have
some very pretty ones but have no
idea as to how to go about preparing
them so they will not rot.
I have a suggestion for Mrs.
C. A. H. of Vienna, Va„ in regard
to her proposed baby shower. I gave
a very successful one. I borrowed a
baby stroller from a friend and fixed
it up appropriately with pink and
! blue crepe paper and large satin
■ bows. When it was loaded with the
'gifts and wheeled in it presented a
! very pretty appearance.
* * * *
BEEF STROGANOFF.
(From M. H. R.. Silver Spring.)
To Mrs. W. M. B., Washington:
Beef Stroganoff. Two pounds fillet
of beef, %• pound mushrooms. 4
t a bleep oops butter, tablespoon
minced onion, pint sour cream.
Cut beef in *4-inch slices. Pound
to make thlhner, cut in finger-length
pieces, about one inch wide. Melt in
large heavy pan, add onion and cook
and stir until onion is yellow. Add
beef and cook quickly about.5 min
utes, turning the pieces to brown all
sides. Set aside. Slice mushroom caps
(reserve stems for soup) and saute
in remaining butter. Season well
salt and few grains of nutmeg and
add beef. Add cream and season
delicately to taste. Serve with bor
der of rice. Serves 6.
(From Mrs. A. F. D., Washington.)
Beef a La Stroganoff (National
Dish of Russia): Serves four. One
and one-half pounds of lean beef
(no fat). Any cut of beef can
be used but, of course, the better the
beef, the better the Beef a La Stro
ganoff. Well-hung top round steak
is very' good. For very best results
use the lean of thin. Delmonico
steaks. \ pound or 1 can mushrooms,
2 tablespoons beef drippings or but
ter, pint of sour cream. 1 table
spoon flour, salt and paprika.
If you have no sour cream, then
you can use sweet cream, or a sauce
made from milk. The Russians al
ways use sour cream. It gives a lit
tle snap not obtained in sweet cream.
Tip for making sweet cream sour.
To each cup of cream add 2 tea
spoons of lemon Juice or, for evap
orated milk, 1 teaspoon of vinegar
to each cup of milk. This is useful
when sour cream cannot be obtained.
Method: Cut the beef across the
grain. Now, that is very important,
across the grain of the meat. If you
cut WITH the grain the meat will be
stringy. Cut the beef into little
pieces about 1 inch long and about
half the width of a pencil. Into a
frying pan place 2 tablespoons of
beef drippings, butter or other fat,
and when hot put in the cut-up beef.
Allow to cook slowly with a lid on>
the frying pan for 15 minutes, turn
ing the meat over occasionally. At
the end of 15 minutes add the mush
rooms cut Into fairly small pieces
and allow to cook with the beef for
10 minutes. If the pan becomes dry,
add a little fat or butter, but do not
have a lot of fat. Just enough to
keep the frying pan from becoming
dry.
When the mushrooms and meat
have cooked, (first the nieat 15 min
utes, then the mushrooms added, and
cooked another 10 minutes making
35 minutes in all), place the meat
and mushrooms in top part of a
double boiler. Put In frying pan 1
k POMPADOUR
[ IS BACK!
La That warm and cuddley yarn
\J that YOU and the TOTS have
been crying for. We are glad
to offer it to you once again.
In WHITE, BLUE, PINK and
VARIGATED.
50< Mr 1 m. kali
The Embroidery Shop
38 Yean of Art Needlework Experience at Your Service
827-829 11 Hi St. N.W. ®8«, NA. 5549
Bay with Atnropeo at The Embroidery Shoe
tablespoon of butter, melt and mix
the flour with this. Then add sour
cream. If cream is too thick, add a
little sweet milk. Place pan over fire
and stir around with a fork to get
the meat Juices of the pan mixed
with the cream mixture. Then pour
this into the beef and mushrooms in
the double boiler and cook for 5 or
10 minutes. Season to taste. Serve
on large biscuit slit in half and
toasted on the cut side only. The
Russians usually serve with Julienne
potatoes.
Julienne Potatoes: Cut potatoes
into little long strips about the aise
of a large match. Fry in deep fat
till golden brown.
If more gravy is wanted Increase
the amount of sour cream and flour,
v * * *
STAIN REMOVAL.?
TO FRESHEN ROOM.
(From Mrt. C. P. S., Arlington.)
Can any one tell me what will re
move red fingernail polish from a
pair of brown gabardine slacks?
Also, what will remove white
paint from a Navy blue taffeta
brunch coat?
May I offer a helpful hint? One
half cup of vinegar placed in a room
where there is a lot of cigarette
smoke will clear the room of that
: stifling odor, especially at a cock
tail party.
PIE CRUSTS.
i From Mrs. A. H. B* Washington.)
For Mrs. B. F. C„ Silver Spring:
Do you flour your board before
rolling pie crusts? Or maybe you
don't use quite enough. This flaky
crust Is one to be proud of:
Graham Cracker Pie Crust—One
and one-half finely crushed graham
crackers, 4 to 4 cup sugar, 4 cup
melted butter.
Stir sugar and butter into crumbs,
blending thoroughly; press mixture
evenly over surface of a 9-inch
pie plate. Chill thoroughly. With
a meringue-topped pie this orust
will bake while the meringue is
cooking, otherwise bake in a mod
erate oven 350 degrees F. 10 to 15
minutes and cool before filling.
Flaky Fla Crust—One and one
half cups pastry flour, 3 tablespoons
cold water, 4 cup shortening, 4
teaspoon salt.
8ift flour and salt together. Cut
shortening into the flour with dough
blender or spatula. Sprinkle water,
1 tablespoon at a time over mixture.
Work lightly with a fork until
dough is formed. Roll to desired
: thickness (about 4 inch). Fit into
i pie shell. Bake 450 degrees for 15
minutes. (Amount, one 9-lnch pie
shell.)
(From S. G. B., Washington.)
It you will try rolling your pie
crust out on a piece of wax paper
you will find it a help. You can
TURN THE PAPER AROUND and
roll the dough on each side and
then pick up the paper. Vith the
1 dough on it. and place it in the pie
plate (dough side down) and pull
off the paper. Repeat procedure for
i the top crust. The dough does not
stick to the paper as it does to the
bake board.
(From Mrs. M. C. J„ Washington.)
Graham Cracker Pie Crust—Six
teen graham crackers (crushed with
rolling pin), 1 teaspoon flour. 4
cup sugar, 4 cup melted butter, 1
teaspoon cinnamon. Mix as for pie
crust, line pie plate (I use enamel
plate) with 4 of mixture, saving 4
for top of meringue. 8ugar may be
omitted if it's too sweet. Let pie
set until it is thoroughly cooled be-!
fore cutting, remove from plate with
pie server or wide spatula. 1
_ —Star SUIT Phot*.
I he Dwarf and the Dragon in a relaxed mood.
What’s YOUR Hobby?
By Betty Miles
we ve just discovered that puppets
are very interesting people. Mrs. W.
F. von Oetttngen of Bethesda
learned this years ago in Europe,
and she has produced a community
of pujJpets, each pretty much an in
dividual in his own right, tyj china
doll creatures, these. They laugh,
grimace, languish. Their fascinat
ing faces tell a story.
Puppets, in case you didn’t know
-and we didn’t—actually , are of
three varieties, the hand puppet, the
puppet operated by a rod and the
marionette, operated by strings.
One of Mrs. von Oettingen's most
fascinating marionettes is a dragon
who snaps, exhibiting sinister-look
ing papier-mache teeth, ‘breathes,”
writhes. A turkey frame, covered
with plastic wood, forms his head.
Then there's another marionette, a
pale and esthetic medieval princess,
lanquishing beside her gallant
prince. There’s a dog made of
leather, with a snapping jaw. And
a grotesque and fascinating dwarf,
who scratches his red beard with
mammoth hands. A peasant couple,
arm in arm, with ample bodies and
cherubic faces, seem almost to laugh
aloud.
Mrs. von Oettingen thinks pup
pets shouldn’t be too lifelike. She’s
a puppeteer who believes in making
the heads and hands larger than
life, thus making the puppets more
expressive.
Speaking of heads, therein lies
each puppet's individual charm. All
kinds of materials are used in mak
: ing the heads. For example, you
might make a head with a paper
pulp base, covering the base with
plastic wood. Or you might use a
! clay base, covering it With a papier
mache mask. You might get really
original, and use a cardboard Easter
egg, modeling the face over it in
paper pulp. Or you might try the
paper roll on which darning cot
ton is wound as a base, or use light
toys purchased at the 5 and 10 cent
MMPLESBUCKHEADS
TRY THIS PROMPT RELIEF FOR
EXTERNALLY CAUSED RLEMMMES
Cuticura contains valuable, scientific Sttdieal
mrrmhmts to promptly relieve, help nature
heal. Satisfaction guarontottL Bar today!
stores. The faces are colored, some
with dull art crayons, some painted
with shiny or dull oil color.
The bodies of the puppets are
made by using a simple wooden
skeleton, and padding It. Odd scraps
can furnish material for drusing
them, and the more Imagination you
have, the more colorful and attrac
tive your finished product.
To be a real puppeteer, of course,
you also know how to operate the
puppet. And, If you have a bent
in that directions, you write plays
for them to act, you design sets
for them to act on.
Accord to Mrs. von Oettingen.
paper pulp Is the best bet for chil
dren to work with in modeling the
heads, because It's the quickest way,
A crude, but sometimes more effec
tive result is produced. A punch
of the Angers makes the eyu, the
hand models the rut of the, face
in not too long a time. Bright,
colors are best as eye-catchers for
children when dressing the puppets.
Mrs. von Oettingen also tells us
that, in Europe, puppets are on a
par with the funnies ip America
as a folk art. Making puppets, and
working with them, entertaining
one's friends, says she, is fun. We
see what she means. That writh
ing dragon deAnltely had appeal I
What's YOUR hobby? If you
have one that is unusual and in
teresting, call Betty Miles at Na
tional 5000, extension 3ft—she'd
like to hear about it!
i
t
|
Mobile lines . . . draped and moulded in Werk's superbe Beaudrape. Fire
light colors . . . warm gold, rich purple, coffee brown and charcoal black.
From the Haipert collection that is ours alone in Washington, $49.95. .
/ I
Muses’ Dresses
Fourth Floor
Julius Garfinckel & Co.
F Street at Fourteenth (4)
Also at Spring Valley Shop, Massachusetts Avenue at 49th