davidaulloa/AmericanStories huggingface dataset:
Evening star., 1936-05-13
Dorothy Dix Says
If You Are Contemplating Marriage Here
Are Some of the Pitfalls to Be Avoided.

ried to shall be good husbands that
they don't feel 1t necessary to be good
wives themselves.
Seventh-Children. In many fami-
lies the alienation of the husbands
affections begins with the advent Of
the first baby. Husband had been
king until Juniors birth. After that he
is marely a cash register for Junior
and his successors to punch. The
women who are all mother and who
give all of their attention and tender
ness and affection to their children
end up by having no husband.
EIGHTH-Bad temper and bad
manners. It is a curious thing
that husbands and wives, even those
who are fond Of each other. treat each
other worse than they do their deadli-
est enemies. No man would say to
any other woman the things he says
to his wife. No woman would show
to any other man the ugly side Of her
disposition that she displays constantly
to her husband Neither would treat
any one else in the world with the
lack Of consideration that they show
each other. The man who is suavity
itself abroad is boor at home. The
woman who Is all amiability and
sweetness to her acquaintance Is q
nagging scold to her family. The use
of tact and diplomacy would make
any marriage a success, but husbands
and wives diSdain to use 1t.
Ninth-Never trying to make life
pleasant and interesting for the other.
Never cultivating mutual interests.
Never cumming up with each other.
The man absorbing himself In his bus
iness. The woman absorbing herself
in her children, her clubs, society.
Each going separate way until they
have nothing in common. The hus-
band never trying to jolly his wife and
give her a good time. The wife never
making things gay and peppy for the
husband. Home Is so dull that they
flee it to escape being bored to death.
Tenth-Lack of appreciation. The
husband never telling his wife that he
loves her and thinks her the greatest
woman in the world. The wife never
| saying thank you" for all her hus-
band does for her. or telling him how
much she admires him.
| DOROTHY DIX.
Evening star., 1936-05-13

partment of Agriculture on the SUD-
iect of types, ages and cuts OF the
various meats will prove most inter-
esting. Today there is only space
enough to deal with beef, veal ana
pork, and with the Government meth
DDS for inspecting and grading them'
tomorrow we shall take up Spring
lamb and its older brothers!
In speaking of the many types OF
meat, the Bureau says:
In veal and beef there are more
variations than many a housekeeper
suspects. Dairy farms market calves
when they are 3 to 10 weeks old. and
these so-called 'vealers,' or milk-fed
calves, are nearly all under IL weeks
old. Older calves furnish the rest Of
the calf meat on the market-all sold
as veal, though the age OF the calf
makes some difference in the meat.
Government-graded meat from the
older calves is labeled calf and the
very young is labeled veal"
And about this Government inspec-
tion and grading, the Bureau explains
that:
"RESIDES the Federal inspection to
determine the wholesomeness Of
meat, which is compulsory, when in
terstate or foreign shipment Is in
volved, the Government provides a
meat grading service which Is availa-
BILE to producers. shippers, or dealers.
but Is not compulsory. This service is
performed by expert meat graders
from the Bureau of Agricultural Eco
nomics of the United States Depart
ment of Agriculture. The carcass of
the meat animal after grading is
stamped to show the quality of the
meat on that date. and the stamp is
repeated in a continuous line of purple
from erd to end of each half or quar-
ter. Such stamping is visible to the
customer in the retail store on prac-
tically every cut on display.
The Government grades for meat
are based upon three characteristics:
Conformation Of the carcass, its
build or shape, which indicates to the
meat grader. among other things, the
proportion of meat and bone and also
the proportion Of desirable cuts; fin
ish,' which refers to the thickness,
color, character and general distribu-
ton of fat, and quality meaning
primarily the thickness, firmness and
Evening star., 1936-05-13


teas or sports with honors.
The peak" feature is, of course, the
lovely, softly draped collar gathered
under a tab matching those on the
sleeves. The side panels of the skirt
know their duty and perform it ad-
mirably, while the back Is cut in one
piece, valuable aid to perfect fit
ting. You'll like the slimming effect
and stylish flare of this frock whether
it's made for street wear or in an
alternate fabric for house, porch or
garden.
Barbara Bell pattern 1883 is
available in sizes So, SO. 40, AZ, A, As.
48, so and 50. Size SO requires 4l2
yards of 39-inch fabric plus y yard
of contrast.
Every Barbara Bell pattern includes
an illustrated instruction guide which
Is easy to understand.
Send for the Spring Barbara Bell
pattern book. Make yourself at
tractive, practical and becoming
clothes, selecting designs from the 100
Barbara Bell planned, easy-to-
make patterns. Interesting and ex-
elusive 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
Evening star., 1936-05-13
Allow Skin
To Breathe
And Rest
Respite From Facia.
Routine Acts as
Real Tonic.
BY ELSIE PIERCE.


WE HAVE so often preached the
wv sermon: If in your search for
the ideal beauty aids you find the
one cream or lotion or powder or bit
of magic in Jar or box or bottle that
works for you, be forever faithful to it.
Do.
But occasionally the skin will well
come a change. You'll find the change
stimulating, because bit of variety
always is interesting. And as for the
effect on your skin itself. you may
find that it looks more radiant and
clear, glowing and actually more in
teresting because Of the change. The
fact is that it may be SO accustomed
to the regular routine that it fails to
register a startling change. a change
that only a new stimulant may call
forth.
For instance, if your skin is quite
normal, you will find that an all
liquid regime at this season OF the year
Is decidedly good for it. AS the warm,
calm weather sets in, as winds abate
and stormy weather changes to balmy
on the part of angry elements. This
means less chapping, dryness; little
more oil in the skin, little more of
the humid, healthy, normal, velvety
quality. Such skin, and the very
oily type. of course, can stand an all
liquid diet in the late Spring and
throughout the Summer.
You go off for a week end in the
country and the weather is ideal. No
sharp winds, and no extreme dryness.
Fine. Your body welcomes the change
and the rest. Your skin will, too.
Cleanse it thoroughly. dash on cold
water and call it day during the day.
Use no cream, no oil, no makeup
foundation, no makeup. Just let your
skin breathe and rest. In the eve
ming. if you're going places you will
want your makeup and if the breezes
become nippy you'll want protective
. foundation.
And, talking about an occasional
change, know of nothing that stimu-
lates the skin quite as much as an oc-
casional mask. 1t whips up the cir
culation and makes even the dullest
skin look aglow and alive. Most masks
are drying to the skin, therefore the
fragile, dry type should indulge in
them only very occasionally and
should precede the mask by cleans
ing cream and to follow with a good
skin food, generously applied. The
swarthy, oily type, however, or the
normal skin may use masks very fire.
quently. Many masks call for ingredi-
ents found right on the kitchen shelf.
Egg masks are fine; metal masks,
honey packs, fruit and vegetable
masks. Most of these have bleach
ing, refining and clarifying properties.
My bulletin Masks to be Made at
Home" will cheerfully be sent to you.
1t includes many recipes for vegetable
and meal masks. Please include self
addressed, stamped (3-cent) envelope.
Evening star., 1936-05-13

THE ten chief reasons why mar
riage is so often a failure are
these: First-Men and women
i use no judgment in selecting
their mates. II people gave as much
thought and intelligence to picking
out their husbands and wives as
they do to picking out their auto
mobiles, virtually every marriage
would be happy. But they don't. They
marry on q hunch, without ever TAX
ing the trouble to find out whether
those with whom they are undertaking
to spend the remainder Of their lives
have a single qualification for max
ing the kind of wives and husbands
they want and need.
Second-They marry before they can
afford it. It Is sad, but true, that
even marriage has to be adequately
financed in order to make go of it.
When a couple who have been ac-
customed to dining on fllet mignon
and wearing good clothes have to
come down to cheese and crackers and
shabbiness. they begin to bite and
scratch instead of kiss, and love lams
1t for the window.
Third-They do not even try to
make a success Of their marriages.
Most husbands and wives seem to
think it is just chance the way
marriage turns out and that they
have nothing to do with the matter,
so they just let nature take its course.
They trust to luck and not to pluck,
and when the cards run against them
they WEIGH on their bargains.
EOURTH-They are not willing to
= pay the price. Marriage costs
dearly in sacrifices, in adjusting one
self to another, in giving up ones old
habits and amusements, and hus-
bands and wives halk at doing It.
The man wants to be married, yet
have all the privileges of q bachelor.
He wants to spend his money on him.
self and philander . bit. The wom-
an wants all the perquisites Of a
wife, but she doesn't want to be tied
down to home and babies. So they
fret and quarrel like peevish chill
dren who want to eat their cake and
have 1t too.
FTfth-In-laws. Any in-law in the
house Of Q newly married couple Is
like . stick of dynamite under the
doorstep. Interfering mothers-in-law,
bossy mothers n-law. jealous mothers
in-law, who are always trying to see
that their precious children are not
imposed on by the villains they have
been inveigled into marrying will
wreck any marriage that is not alb
solutely foolproof.
Sixth-Selnshness. Husbands and
wives each trying to get the best OF
everything for himself or herself, and
to dominate the home. Husbands 50
anxious to see that their wives do
their full duty to them that they don't
consider whether they are doing their
duty to their wives or not. Wives 50
concerned that the man they are mar
Evening star., 1936-05-13
My Neighbor Says:

All the early Towering shrubs
should be trimmed after they
have ceased blooming. Do not
leave this work until next Spring.
This applies to duetzias, spireas,
weigelaS. syringas and lilacs.
The way to trim them is to get
right down to the bottom of the
old stalks and cut them out en-
tirely, leaving the new wood to do
the Towering. Nothing is accom-
plished by going around with the
pruning shears and nipping of
the ends of the branches.
Use sliced peaches and berries
with cereals when peaches and
berries are In season. They i'm
prove the flavor of the cereal.
Spots on pongee may be re-
moved by using magnesia rubbed
well into soiled places. Leave a
few days and then brush off.
After strawberries are sealed in
a jar lay it fiat until cool, then
shake until the berries are all
through the sirup. They will
neither rise nor settle and their
flavor will be greatly improved.
Copyright, 1856
Evening star., 1936-05-13
Sketched In . washington Shop.

One has a little square-cut neck with
narrow bias ruffling in several rows
forming a square collar which covers
the shoulders More little ruf1es are
placed at the bottom of the skirt,
and in most cases little white ribbon
ties around the waist. You will find
detachable half-sleeves to be tackled
into the short puffs of many Of the
dresses to conform to church usage.
White silk socks and. little white
ankle-strap slippers are suitable.
White net wells range in price from
SIPS to $l.95 and complete the pic
ture of the little maiden who expects
to make her first communion. The
wells either have an elastic around
the headband of the cap, or are
gathered on to a narrow strip in the
back that is easily altered to fit the
individual head size.
=
FOR the very little girls you will
find a good many net frocks
either entirely pleated with perhaps
a pleated frill around the neck that
covers the upper arms, or pleated ruf-
fles applied on plain net dress.
These exactly match the net wells that
we have seen. Tiniest little ribbon
flowers are often tackled here and there
on these frocks to give added touches
Of daintiness. Point desprit is also
used. We saw q sweet little girl trying
on q white georgette with a little
pleated skirt and dainty yoke treat
ment.
Another adorable frock was of white
dotted swiss with It's wide collar edged
with real Irish lace, tiny lace buttons
down the front, pleats pressed in from
neck to hem and sash that tied in
the back. This sort of frock is most
serviceable for wear all during the
Summer after the special event for
which it is originally purchased.
For the girl who wears her dresses
little longer, organdy still continues
to be the favorite, and you will find
very attractive ones for as little as 50.
A collar wide at the sides and edged
with little ruffles, short puff sleeves. an
organdy flower and four or five gradu-
ated ruffles to give fullness to the
skirt Is a typical dress.
A looking frock Is made of
white embroidered dotted NOUS
seline. This has q small round collar
around q high neck, small puff sleeves
and q deep circular hounce applied at
about hip distance from the waistline.
A plain tailored belt is used instead
of the ribbons on the little girls
dresses.
A white crinkle crepe in two-piece
effect, but actually in one piece, has
round shirred yoke, small collar,
short puffed sleeves and q skirt with
inverted pleats back and front. This
Is a most practical frock and is reason
ably priced at $3.98. Shadow printed
white organdy makes . sweet model
more like q party dress. The neck is
lower and wider, with q ruffle- e-edged
collar and ruined sleeves. The skirt
has q panel front and rufies begin
ming at the sides and continuing
around the back, give . quaint, old
fashioned look.
The bolero makes its appearance on
another white organdy with little
sleeves that are a succession of rufies,
a plain round neck, . tied-in-the-b back
sash, and full skirt.
For Information concerning items
mentioned In this column call Ma
tional 5000. Extension 3ss, between
10 and IL AIN.
Evening star., 1936-05-13
of Home Economics Gives Interesting Information Meats
Wide Variation Is Found
In Certain Kinds Due to
Age When Slaughtered
Pork Is One of the Tender Meats Because
the Animal Is Marketed When
Very Young

other qualities Of both muscle fiber
and the connective tissue, but in
volving also the character Of the
juices and the marbling, or fatty dis
tribution.
"The grades as determined on the
basis of these characteristics are
called, in beef, for example: u. s.
prime, or No. la; u. S. choice, or
No. L. U. S. good. or No. q; u. S.
medium, or No. s.; u. S. common,
or No. 4; u. S. cutter, or No. S.:
u. S. low cutter, or No. g. Similar
grades are established for lamb and
veal.
"A S A matter Of fact, the quantity
of u. S. prime, or A-1' beef on
the market is very small and goes
chiefly to the big cities for specially
stores. There is considerably more
of the second, or choice grade, and
much more of the third, or good
grade, but the largest quantity-more
than half the total supply-is 'medi-
UNI or No. grade, which is fouth
from the top.
Then there is baby beef which
is meat from animals especially fed
to bring them to maturity earlier than
usual-at Is months or less. Baby
beef should. of course, be tender meat
because the animal Is so young. 1t
makes the small roasts that find
special market in these days of small
apartment kitchens with small ovens.
steer beef and heifer beef are the
two best classes from full-grown
cattle. There is a great variety Of
cuts, differing not only in tenderness,
but in proportions of lean, fat and
bone Classed as the tender roasts
are rib and loin. The tender steaks
are sirloin, porterhouse, tenderloin,
club and rib (short cut). Less tender
roasts are chuck ribs, cross arm, clod,
round and rump. Less tender steaks
are chuck, shoulder, flank, round and
rump Stew meat is neck, plate and
brisket, flank, shank, heel of round.
The choice of cut should always be
made with reference to the cooking
method that will be used.
"DORK is one of the tender meats
because the animal is marketed
when young-usually when less than
year old. The meat varies in fatness
all the way from fat back to the
lean ham, loin and tenderloin. Be-
cause so much pork is cured-as ham,
bacon, shoulder, shoulder butt. saus-
age, picked pigs feet and so or
the variety of cuts and the uses Of
pork are wider than those Of lamb
or veal.
"All meat from packing houses or
other meat establishments doing in
terstate or foreign business is subject
to inspection, under Federal law, to
determine its wholesomeness. In
amount, that means about two-thirds
of the total meat supply on the market
in the United States. This meat is
examined by trained inspectors from
| the Bureau of Animal Industry of the
United States Department Of Agri-
culture. and If found wholesome and
safe for the public to eat the meat is
stamped, branded, or otherwise labeled
United States inspected and passed,
or those words abbreviated. Meat not
covered by this Federal law is not
| inspected unless there are State or
local regulations so requiring"
Evening star., 1936-05-13

" " WHEN Jne tlIne approaches
A ! for those events in which
wv the younger girls form the
center of interest, they be-
come quite clothes-conscious and have
very decided ideas on what they prefer
to wear for these important occasions.
Their ideas do not always coincide
with mothers ideas on the subject
either, and this entails much discus
sion before a decision can be reached
that is satisfactory to all concerned.
1t is true, however, that you can
always find a saleSperson in these
able for the various activities and will
gladly advise you and make helpful
suggestions. These may not exactly
fit in with the child'S idea Of what she
wants to wear, but more than likely
will please mother. Children, we are
told, like lots of ruffles and lace and
fancy touches, not realizing how much
more their own sweet daintiness is
enhanced by a simple frock Of good
material.
X
IN GOING the rounds We have found
the shops well supplied with guam
titles of little white frocks that should
meet the approval of all tastes. We
are speaking of dresses for the 6-to-10
age, and also the 10-to-16. The ma
terials preferred are, first of all, white
organdy for its crispness. white crepe
for it's general utility after the event,
white net in the dressier type and
flmy georgette in the more perishable
group of dresses essentially fragile
and to be purchased for a particular
occasion, rather than for general wear
during the balance of the season.
We are told that 80 per cent OF
these dresses are organdy, SO we will
talk about them first. For the most
part they have variations on a theme
of narrow ruffles with picoted edges
which appear in various widths to
trim the necks, sleeves and skirts.
For instance, one shop is displaying
a group of little dresses for May
professions with the announcement
that prices range from 81 to $5.e5.
Evening star., 1936-05-13
Indian Curry Sauce

cup finely chopped onion.
3 ounces butter.
l tablespoon curry powder.
~ pints light cream.
l cup meat broth.
2 tablespoons chutney, chopped fine.
Smother onions In butter until yel-
low. Add the curry powder and stir
continually for a few minutes. Add
the broth and boil for 10 minutes.
Add the cream, boil 20 minutes and
then strain. Add teaspoon salt and
a drop Of lemon juice. The chutney
Is stirred In just before serving. This
makes one quart Of sauca.
Evening star., 1936-05-13
The Old Gardener Saws:

Garden makers who are seek
ing a good blue perennial for late
Summer are recommended to try
Veronica longifolis subsessilis,
buying started plants now and
putting them into the ground at
once. As they have most Of the
season in which to become estab-
hshed, they will bloom well the
coming Fall. There are many
veronicas, but this has the deep
est blue color and makes the
strongest growing plant Of any.
Its blooming season Is satisfac-
torfly long and it needs no spe-
cial care except . fairly sunny 10
cation and reasonably rich soil.
Because Of its color 1t can be
combined well with yellow flowers,
but it does not clash with any
thing else In the garden.
(Copyright. 1850
Evening star., 1936-05-13
(Copyright, 1850
Cooking Hint.

Peaks" and tunnels" in mullins
are caused by overbeating the dough
mixture. The dry and the liquid in
gradients should be blended together
only until all dry ingredients are thor
oughly dampened.
Evening star., 1936-05-13

She decides first
on what cut or
type Of meat to
have, and then
proceeds to en-
bellish it with the
other courses and
foods most suited
to the mature
of the beast"
Because of this
situation, some
information re-
ceived from the
Bureau of Home
Economics of the
IIp;tad States De-
Evening star., 1936-05-13
BY BETSY CASWELL.

HOOSING the meats for the
4 daily menus Is one Of the
hardest of a housewives jobs.
~ Usually the whole meal Is
planned around the meat, which
means that this food assumes a great
importance in the planners mind.
Evening star., 1936-05-13

Reading from top to left: White orsandy aCifh
bias ruf7es and little net frock ,cith matching vea
The graduation dress of dotted monsseline is con-
trasfed avith the little crepe frock ,h shirred yoke
at right. skseh.a in w..hnson sbo.
Evening star., 1936-05-13
1850

and other patterns for special occa-
sions are all to be found in the Bar
bara Bell pattern book. Send IS cents
today for your copy.
Evening star., 1936-05-13
Cooks Corner
By MRS. ALEXANDER GEORGE.

BY MRS. ALEXANDER GEORGE.
UNUSUAL NEAT RECIPE.
BREAKFAST.
Chilled Orange Juice
Fried Eggs and Bacon
Bran Gems Coffee
LUNCHEON.
Clam ChoUder
Crackers Olives
Cabbage Salad
Tea
DINNER.
Dirie Meat Loaf. Glazed
Escdlloped Potatoes
Baked Squash
Bread Butter
Apple Salad
Tapiocd Chocolate Cream
Coffee
DIXIE MEAT LOAF, GLAZED.
(Good hot or cold.)
"a pound beef. l tablespoon
chopped. chopped celery.
u pound veal, u teaspoon salt.
chopped. "a teaspoon pep
u round smoked per.
ham, chopped. "a cup soft bread.
/ tablespoon tablespoons
chopper onions. catsup.
/ tablespoon "a cup milk.
chopped parsley. l egg, beaten.
Mix ingredients and shape into
3-inch loaf. Place in baking pan or
small roaster. Bake 20 minutes in
covered pan, haste with basting mix
ture. lower fire and bake so minutes,
basing every 10 minutes.
BASTING LIQUID.
u cup brown u teaspoon
sugar. cloves.
IA teaspoon Gin : tablespoons
namon. vinegar.
n cup water.
Combine ingredients and boil one
minute.
rApIocA CHOCOLATE CREAM.
VI cup granu- " teaspoon SALT
lated tapioca. z egg yolks.
1 cup water. 2 egg whites
~ cups milk. beaten.
Il cup sugar. / teaspoon
2 squares choco- Vanilla.
late. melted. teaspoon butter.
Blend tapioca with water, let stand
five minutes, add milk, sugar and
salt. Add chocolate and cook rs min
utes In double boiler. Stir frequently.
Add yolks and cook two minutes, cool
slightly and add remaining ingredt-
ents. Chill and s8ys with cream
Evening star., 1936-05-13
BY BARBARA BELL.

r r ERE'S one of the FIRST and
loveliest of afternoon frocks
that will carry you through
l L concerts, bridge, informal
Evening star., 1936-05-13
BY MARGARET WARNER.

w WIEN the time approaches
A for those events in which
wv the younger girls form the
center of interest, they be-