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Evening star. [volume] (Washington, D.C.) 1854-1972, August 08, 1950, Image 22

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Secrets of Charm
Lazy Day Is Beauty Duty!
• MRIlMif.Mkfa /
By John Robert Powers
Don’t let your conscience bother
you when you steal a day off
from your regular routine. It’s
your beauty duty!
A spell of laziness, now and then
is the best beauty builder there
is. The professional beauties
whom I see daily know that it’s
an absolute necessity for a woman
to call a halt frequently to all
of her activities if she wants to
maintain a top-notch appearance.
It takes a continually renewed
body and rested nerves to have
and hold the coveted, outward
marks of beauty — an alert car
riage. an unlined face, shining
hair, steady voice, ready smile
and winning disposition.
But it’s a sad, sad fact that
even women who understand this
well let themselves get so wound
up that they can’t make the most
of an opportunity for a lazy day
when it comes along.
No one can tell you what brand !
of laziness will be good for you.
You have to choose your own.
What is relaxing for you may be
jitter-making to another. While
a little solitude is a restful change
to one, another person deprived
of companionship will spend the
entire time ticking off her prob
lems mentally. And mental stress
is a real foe to beauty.
To unwind tension and fatigue,
you must find a way to spend
your free time that will bring
relief from nagging worries. A
sure way is to spend your leisure
hours in some pastime so ab
sorbing that all you can think
about is it.
This list culled from conversa
tions with the Powers Girls may
give you some ideas:
From M. H.: I paint —canvas
and oils. I’m not good at it. but
it sure keeps me absorbed!
From P. N.: I. refinish old fur
niture. It gives me freedom from
routine and worry and a new
piece for the living room as a by
product!
C. R.: I hand myslf a bouquet
every week from my own garden
plot.
R. V-: My backhand smashes
the ball and my Irritations right
over the net.
S. C.: Plenty of goo on my face,
a book in my hand, and in no
time I catch up on myself and
my reading.
L. L. B.: Slathered in oil, dis
guised in dark glasses, I Just
stretch out straight in the sun and
let the world go by. Guess I’m
just a lazy bones.
That’s the best thing any girl
can be occasionally if she wants
to be attractive permanently!
Glasses That Adorn.
Wear your glasses as a smart acces
sory Choose rims that are the mosi
interesting shape for your face. Thh
special leaflet is yours for the asking
Write to John Robert Powers in care ol
The Evening Star and inclose a stamped,
self-addressed return envelope.
Sympathy Needed
By Angelo Patri
Adolescent boys and girls have
troubles all their own. big troubles
to them, and because so much of
their struggle goes on inside them
selves we are often surprised and
shocked by the appearance of a
wrong thought that resulted in
wrong actions.
Junior was nearing his 16th
birthday but he was taller than
his father, than almost any man
in the neighborhood—6 feet 2
Inches. He was a good boy. His
parents said so, and so did his
teachers in high school and the
Sunday school he attended. He
. did odd jobs in his spare time
and saved his money so that he
had some in the bank. That was
for higher education.
Imagine the shocked surprise
of his parents when a neighbor
whose chores the lad did every
afternoon appeared one evening
when the boy was attending a
Scout meeting to tell them that
he had been taking money from
the jar on the pantry shelf, in
which the neighbor dropped the
money he collected for the milk
he delivered to a couple of fam
ilies.
“We couldn’t believe it at first.
Then we watched and we saw him
do it. We questioned him about
it and t»e owned up to it. We
don't know what to do about it.
We hated to tell you. But some
thing must be done to help him
see that this won’t do him any
good. He’s a good lad. Just made
a mistake.”
What made him do it? Why
did he want those few pennies
enough to steal them? He knew
it was wrong. Nobody can an
swer those questions. The adoles
cent boys and girls know right
from wrong, intellectually, but
they do not know it in terms of
experience. That must wait for
maturity of mind and body.
Meantime they are exposed to
temptations of all sorts. The best
we can do is to win their confi
dence and help them with ad
Tartans for toting! Our own
group of novel, plaid-covered sun
dries includes a .miniature ciga
rette lighter, 3.95; comb in mir
rored case, 1.95; compact, 3.95;
cigarette case, 3.95. And a zip
pered change purse, 2.95 plus tax.
Open until * avary avaning
Ml? CONNICTICUT AVINUI N.W.
‘vice and sympathy when they gc
wrong.
One mistake does not mean s
' life bent to error. A friendlj
adult can show the young persor
how wrong he was and lead him
to want to correct his thinking
to control his wants, in short
lead him to see the childishness
of his ways and to accept the dis
ciplines of maturity. It is hard
for youngsters to harness them
selves to duty through self-con
trol and even sacrifice but that
is something every mature per
son must do. When young peo
ple know that we have all come
through this slough of despond
they are likely to take heart, put
their hand into that of their
friend and try again.
I— . ■"■■■ 11
Readers' Clearing House BETSY CASWELL |
COLLECTING RECIPES;
BOILED ICING.
(From Mrs. R. A. C., Fairfax)
To Mrs. J. R. M., Purcellville:
Your Sunday school class may be
Interested in collectcing unusual
and prized recipes. I have a cook
book, “My Favorite Recipe,’’ which
is a colletion of quite nice recipes,
compiled, mimeographed and
bound by a Sunday school class.
My husband bought our copy from
an office associate for $1, so, you
see, you may be able to enlist
other members of your families in
helping market such a compila
tlon.
To Mrs. H. T„ Washington:
Good, old-fashioned boiled icing
is a real compliment-getter. I usu
ally have two egg whites to put
in it, with which I use IV2 to 2
cups of granulated sugar. Put the
sugar with one-third as much
water and one tablespoonful of
light corn sirup over medium heat,
stir until sugar is dissolved, which
should be before the mixture boils,
cover for the first 3 minutes
of boiling to prevent granulation
on sides of the pan. Remove cover,
but do not stir any more as it
may make the icing grainy. When
it begins to boil a little more
thickly test it for spinning a
thread. This test is more reliable
if the spoon is left in during the
! cooking, as what is picked up for
1 the test is then as well cooked as
all the rest in the pan, a precau
tion which should be important
also in making the “ball” test of
sirups When the sirup, dripping
from the edge of the spoon, spins
a thread or hair that flies out to
the side of the stream of sirup,
aDout four inches, remove pan from
heat. Beat the egg whites, which
should be at room temperature,
with a dash of salt until quite stiff
and dry, pour sirup over whites
in fine stream, beating hard all
the while. Continue beating until
of desired spreading consistency,
adding flavoring at the last.
While you are learning through
experience to judge the stage of
cooking you need not lose your
ingredients. If it is slightly under
cooked it can be made stiffer by
addition of sifted powder. I
have never tried to stiffen it by
returning it to a double boiler,
cooking it over hot water while
beating it until it stands in soft
peaks, as for 7-minute frosting,
but it would seem it would work
all right, as the proportions are
usually about the same. If, upon
testing it, you find it is overcooked,
spinning too long a thread, add
water again, the same amount as
originally, and start all over.
Should it stiffen too quickly while
you are beating it, so you would
not be able to spread it easily, a
little cream added will soften it,
but be very sparing. Generally
speaking, as the ratio between
sugar and egg white changes, so
should the degree of cooking of
the sirup. For example, one cup
of sugar to be used with two egg
whites should be cooked a little
longer than two cups of sugar to
be used with two egg whites. With
a greater proportion of egg you
will have a fluffier icing. In these
days of sugar panic, foolish though
it may be, one may not be able
to find sugar to spare for icings.
Should this happen to you, try1
using com sirup. Two egg whites
beaten with a dash of salt until
| stiff but not dry, with one cup of
com sirup poured over in a fine
stream, just as with the boiled
op broiling
chicken .simmer gizzard,
heart xV neck in water. Use
broth in making gravi^ or
soup. Broum gizzard and
heart just before serving.
sirup, does very well. It seems
very sweet to us, almost too much
so, but we used it during the war
quite often. Either light or dark
corn sirup can be used, or, if you
like a different flavor for a change,
try honey. None of these will give!
the delicate outside crust with a
creamy inside that the boiled icing
will, however, as they seem to re
main rather sticky, but if the cake
won’t last long anyway they are
worth a try. With practice you
will probably be quite pleased with
the boiled icing. It’s my favorite
by far, and is easiest for me. Good
luck to you with it.
Last winter several readers sent
in recipes for lemon crackers.
Our thanks to you all. We also
like them chocolate flavored, and
today I expect to see how they
respond as icebox cookies. I usu
ally make up the dough for a peck
of them, but it becomes a burden
to keep so many crisp, so I hope
they’ll be satisfactory this way.
Some one asked about home
cleaning of furs. A paste made of
carbon tetrachloride (noncom
bustible. but very violatile, so one
must work quickly) and white
commeal can be rubbed into the
fur until it dries, then shaken out.
Work outdoors, preferably, If not
possible be sure the room is well
ventilated, as carbon tetrachloride
should not be inhaled.
The reader who wants to make
cheeses probably will get her best
help from the Department of
Agriculture of Experimental Sta
tions affiliated with most State
universities.
* * * #
FROSTING.
CONES?
(From, D. S., Bethesda)
Here is an easy-to make recipe
; for frosting which stays soft,
i One cup sugar. Vs cup water, 1
' tablespoon white corn sirup. Vs
‘ teaspoon cream of tarter, pinch
salt. Cook this mixture until it
comes to a full rolling boil. Re
move from stove. Beat one egg
white until foamy in a deep bowl.
Add Vs of hot mixture to beaten
egg white, beating until well mix
ed. Add Vs more sirup, beat well,
add last Vs ot sirup and beat until
right consistency to spread.
Any flavoring of coloring may be
added during beating. Use elec
tric beater or egg beater.
Does any one have a recipe for
making cones, similar to the ones
used for ice cream cones?
' . .
^Map Her
Schoolgoing Course
In Cotton
Choose an unusual plaid or a
classic sailor dress. Sizes 7-12.
Blue, red or brown plaid
trimmed with eyelet em
broidery, 6.95.
Navy blue or brown sailor
dress, $4.95.
Sub-Deb Shop, Sixth Floor.
Julius Garfinckel & Co.
F Street at Fourteenth • Also at Spring Valley
WATERMELON RIND PICKLE.
(From M. H„ Riverdale)
To Mrs. J. C. H., Washington:
Two pounds rind, 2 cups vinegar,
2 cups water, 4 cups sugar, 1 stick
cinnamon, 1 teaspoon whole
cloves, 1 lemon sliced thin. Pare
rind. Remove all pink. Cut rind
2 by 1 inch cubes. Weigh. Soak
overnight in brine, Va cup salt
to 1 quart water. Dtain. Wash
in fresh water. Drain. Cook in
fresh water until tender. Com
bine remaining ingredients. Boil
5 minutes. Add rind a little at
a time and cook until rind is clear.
Pack in hot jars, cover with boil
ing sirup and seal. Makes 2
pints. Cantaloupe rind may also
be used.
* * + *
KOSHER DILL PICKLES?
(From M. H„ Riverdale)
To Mrs. D. B, L„ Coral Hills:
I tried your Kosher Dill Pickles
and the salt would not dissolve
completely in hot water. Now
there is a layer of salt in bottom
of jars. Is this O. K.? If not,
what is wrong?
SEWING INSTRUCTION?
(From Miss E. T„ Washington) |
I have been reading the RCH for
many years with great benefit. I
have a problem now in that I have
been trying to learn to sew for
some time. Not being an apt pupil
in the classes I have attended I
feel that if I could get some pri
vate instruction I could probably
learn to put a garment together
and some of the finer details of
sewing. Would some kind con
tributor help me out?
* * * *
LEATHER TOP;
LLAMA RUGS?
PLASTIC BAGS?
(From Mrs. J. C. S., Washington)
Mor Mrs. J. F. M., Washington:
We have had a Peruvian leather
top coffee table for about one
year and have used ox-blood col
ored shoe polish with an occa
sional treatment of car wax. This
keeps its deep reddish-brown tone
and we have yet to get a mark on
it.
I have some llama fur rugs, also
from Peru, which have no lining
whatsoever. I have been unable to
use jjiem as I’m sure they would
tear without the proper sort of
backing. Does any one know what
sort of lining these would need or
some firm who would know what
to do with them?
Would like to know if any one
has tried the new plastic clothes
dampening bags with success?
The Ideal Summer Drink
For All the Family
I Make tea as usual . . . While still
hot pour into glasses of cracked ice
... Add sugar and lemon to taste.
, SA1ADA
ICE© TEA
^J^DERPRESSURPT-^Refresh yourself with Iced Tea
■*,Air-Cooled RALEIGH HABERDASHER
HABERDASHER
1310 f St NA. 9540
FIRST OF ALL . . .
Above:
Velvet - touched Rayon
Crepe Dress, brief-sized
for you who are 5'4" and
under, a slim sheath with
apron overskirt, its own
rhinestone pin. 10 to 18,
$25
Left:
Miss Swonk Slip of Nylon
Crepe, with lovely applique
and net trim, slim and ele
gant for fall's new fash
ions. 32 to 38-8.95
Nylon Enhance "21"
Girdle by Lily of France,
so light in weight, with
such firm, slimming con
trol . . . ideal with new
narrow fashions. Sizes 25
to 30, 14 inch $10
16-inch, 10.95
Nylon Tricot Slip by Luxite,
slimly tailored with gath
ered bodice and front panel
... so easy to keep, needs
no ironing. 32 to 38-5.95

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