davidaulloa/AmericanStories huggingface dataset:
The Washington times., 1936-04-20
Beatrice Fairfax Says It's Wise Break Off Lukewarm Engage
SpringPlans
In Your
Home
By WILMA LAvILLE

This business of spring re-
furnishing in your home is not
an indulgence, an extrava-
gance, or a vanity. It is really
a matter Of saving, for many Of
your things that are expensive
can be saved through the hard
summer months, and you do not
need such handsome things for
summer informality.
Summer is hard on furniture,
with people putting perspiring
hands on the arms Of chairs, with
dust coming in the windows, with
children's dusty feet tramping
good rugs, and so on. Not that
winter isn't hard on them, too:
but, when we do our winter enter.
tanning, we feel that we must have
our best out.
So it's not entirely matter OF
fashion, this putting slip covers on
the furniture for summer, taking
up fine rugs and having them
cleaned and stored, taking down
heavy draperies, and substituting
linen or paper shades for our fine
silk ones.
For Good Ventilation
Another point we are well aware
of is that draperies and heavy cur.
tainS keep out the air. Still fur.
ther, slip covers are cooler than
the wooden fabrics that most furni.
ture is upholstered in, and summer
rugs look and are cooler than our
winter ones.
With all these facts arrayed in
favor Of spring rejuvenation Of
houses, let's start planning with
the floors. Some people leave
them bare, but that is unthink.
able to others, and it is harsh to
step on a bare floor; click your
heels on it, and look at its shiny
expanSe through a whole day or
evening. So we compromise, and
buy ourselves some summer rugs.
II you already have slip covers
that must be taken into conSidera-
ton, be sure to remember their
colorS, or to get them out and take
a pillow cover to the store with
you, when you go to buy a rug.
Selection Of Rugs
Simple oblongS seem to be the
most popular at the present, and
you should get one to cover all but
about a foot and q half Of the
floor, on all sides. It's well to get
your rugs away to the cleaner
early, as moths start about this
time Of the year and will 60 for
any grease spots or places where
the rugs are under furniture.
Plan your slip covers to 60 with
your rugs and summer decorations,
II you are doing the whole thing
at once. All the good stores have
decorators who will help you, their
services being free of charge, and
they can suggest a rug, then help
you pick out fabrics to go with it.
Small accessories may have to be
changed, but your lamp shades
will be better for a rest during the
summer, and your room will look
all the freSher in the fall for an
other change, back to winter dress.
The Washington times., 1936-04-20

cause tuluk GnaG G1cy arc SE0UCu
like this without q ScOrebOard and
l don't know how they decide that
quality is so in one case and only
so in the other. Being an expert
Simplifies that, / guess. Even
they mustn't quite agree because
for the market grade Of beef,
the price will range such as good
steer beef, SIS to $1S per 100
pounds.
"LOok, there are Is pages Of
description on how to Judge these
grades. Gee, / take it all back
they're not agreeing, I mean. For
standard wholesale cuts of beef
such as beef rounds, lOinS, ribs,
chucks, and brisket, there are
11% pageS-and Is pages Of IL
Illustrations. That is 27H pages.
think this is wonderful. If 1t
doesn't register when you read
it, you still have the pictures to
fall back on. Let's see how many
pages of illustrations to identify
each grade-16. And to think 1
could have been so bold as to
question their method of grad
{ ing. 1 think it is wonderful the
, way it is DONE"
Beef must be much harder to
grade than any of the other
kinds of meat" said Jane.
eyes, it says at the beginning
here that it is partly because
each carcass differs from others
so there can be no typical or
ideal one. Another reason is be-
, cause the meat is SO periShable. F"
Don't they have ways to
freeze it-just like they do fish
when it is transported across
the country"
eyes, they do chill It in large
refrigerating rooms after slaught-
er to let the heat escape and
the meat cool and "firm up
as they call it. This ageing Is
called ripening. They can hold
1t there for several weeks. When
they freeze it the temperature
is lower to S to 10 degrees Faren-
he1t."
Does this freezing affect the
grade. Would Grade No. 1 still
be Grade No. l after it was
frOzen?" asked Jane.
eyes," said Mary. "The freez-
ing doesn't affect the grade. But
it doesn't sell as well. People in
this country are very prejudiced
against frozen. meat Of any type.
You know, Jane, 1 have always
wanted to know how Kosher beef
was prepared. Here it describes
it. Want to hear it?"
When we all agreed, Mary
started reading:
"The term Kosher means clean
or ceremOnially clean. The method
of slaughter differs from the usual
custom in that the animal is not
stunned before the throat is cut.
The vital organs receive q special
inspection and the carcass Is
cleaned under the supervision Of
a Rabbi of the Jewish Church or
his representative who places a
mark on the fOrequarter for the
purpose of Identification.
'Tn the United States only the
fOrequarter, often with the rib cuts
The Washington times., 1936-04-20
Times Dali y Pattern
PATTERN 1902

Definitely Slenderizing - this
frock for warm weather days
which proves that looking slim
is largely matter Of fashion
arithmetic. Inches will be sub
tracted from your hip measure.
mentS by the addition of wide.
cool, shoulder capes. And the
panel, yoke and sleeves (all in
one piece) sum up the charm
Of the flattering bodice. Skirt
honors are divided between
straight, trim lines and the wide
pleat at the hem which allows
for an easy stride. The attrac.
tiveness of this model will be
multiplied if you make it in q
lowered wolfe or chiffon, or soft
cotton lace. In a few hours. with
a few yards Of fabric, you have
a new spring number"
Pattern 4002 is available In
sizes 16, 1S. 20, "a, SO, 80, 40,
AZ, A, As and 48. Size SO takes
3% yards 39-inch fabric. Illus
trated Step-by-step sewing instruc.
tons included.
Send FIFTEEN CENTS (l5c)
in coins or stamps (coins pre-.
ferreO for this Anne Adams pat.
tern. Write plainly name, ad-
dress and style number. BE
SURE TO STATE SIZE:
Order our NEW ANNE ADAMS
PATTERN BOOK and learn how
easily you can make q smart
summer wardrobe that's just your
style! The latest frocks, suits.
blouses, beach and vacation
clothes; bridal outfits. Lovely
clothes for children, too. Smart
styles for stouts. And q full
picture-story of summer fabrics
and accessories. PRICE OF
BOOK, FIFTEEN CENTS. BOOK
AND A PATTERN TOGETHER,
TWENTY-FIVE CENTS.
Address orders to The wash.
ington Times, Pattern Depart.
ment, 243 West 18th st.. New
York, N. Y.
The Washington times., 1936-04-20
FaVOrit@ Recipe

S, stirring often. Add gradu'
J to the beaten eggs, stirring
Instantly. Return to the double
)iler and cook 3 minutes.
Chill thoroughly. Fold in whipped
ream and vanilla and freeze in
le refrigerator tray. Add desired
mount of Clipped sweet choco'
tie, about l cup.
Submitted by Mrs. Elizabeth
A. Porter, 2425 w. Lanvale St.,
Baltimore, Md.
Rules for the contest: Write
on one side OF the paper only
and include your name and
address under each recipe. Send
recipe to Miss Jean Green, The
Washington Times, 1917 H st.
N. w., before midnight Satur-
ddy, April Is.
The Washington times., 1936-04-20

and pork. It says here that these
standards have been set up for
years and while the marking is al
ways the same the taste Of the
public is tickle"
"What is Mr.. John Doe asking
for nOw?" asked Jane.
Rather IL is Mrs. John Doe
this time, my dear. And instead
of prime or even good she is
paying . high price for rather
inferior grades of meat in order
to get lightweight cuts"
"ThOSe are cuts with little fat
aren't they?" asked Jane.
Perhaps. / guess, though, that
is the kind we would ask for, too
what with only our hot plate and
portable brOiler to cook ON. Here
are the grades to choose from:
Prime, choice or No. /; good OF
No. 2; medium or No. 3; common
or No. 4: cutter, No. 5, and low cut
ter or No. 6. That means seven
grades for beef. There were six foE
lamb and only three for most cuts
of pork"
ut seems to me-" said Jane
"that beef, if it were choice would
be choice no matter whether II
we're steer or heifer."
"NO," said Mary, "the younger
animals are much more tender and
quickly prepared while older ami
mails have a stronger, more pro
nOunced flavor. They do all meet
the standard Of 100. 1t says here
The Washington times., 1936-04-20
By JEAN GREEN

Mary received through the
mail a thick bulletin on market
classes and grades Of dressed
beef. It had been prepared by
the Department Of Agriculture
Jane insisted that their educa-
ton would not be complete un-
til this was discussed. So Mary
rather reluctantly consented
after being bribed by not hav-
ing the evening dishes to do
AS Jane hurriedly finished
them, Mary turned on the radio,
climbed into lounging pajamas
and began scanning through the
latest bulletin.
I had been particularly inter
ested in finding out about the
two different types Of stamps
that are now used to protect the
consumer. The first small round
stamp has been used for years
and indicates only that the ami
NAL is sound and healthy at the
time slaughtered. The second
type of stamp is used on each
retail cut Of meat to indicate
the age or class Of the animal
and the grade. This type OF
stamp has been particularly sue
cessful with beef.
The stamp U. S. Good Steer, as
Mary explained the other uay,
meant that the meat at the time
of slaughter met the standards
set for this particular grade
good. She thought that it would
solve many marketing problems
It seems that it is much more
difficult even for an expert to
tell the age and quality Of meat
after it has been divided into
small retail cuts.
Three standards have been
used to Judge grades Of lamb and
pork. These were conformation
The Washington times., 1936-04-20

Sir cash prizes are being OiUer
this week to ST.; UtnnerS in the
F@0orite Recipe contest. The
contest is one-diSh meal recipes.
They include those meat, fish
and chicken dishes that are
chock full of vegetables. A SteU, a
filling salad, a casserole dish
those are q teL--Gnd tUhGt
perfect GnS,Der on busy day.
Time sGUing, labor SGUing and
still nutritiouS-GEd so good.
Want to Di1l? Then send in
yOur recipes at once.
The lDinni1tg recipe in last
weeks chocolate contest:
Chip Chocolate Frozen CuStard
l cup sugar
/ tablespoon corn starch
"a teaspoon salt
2 cups of scalding milk
3 eggs beaten
cup whipping cream
2 teaspoons vanilla
cup of Clipped chocolate
Blend sugar, cornstarch and salt
together. Add the Scalding milk
and cook over hot water 10 min
The Washington times., 1936-04-20
THE EXCEPTION?

'Dear Miss Fairfax:
eve were on a street car to-
gether, and as l hadn't a watch
asked him to tell me the
time. This led to a little casual
talk. and we discovered we were
going to the same place. hos
pital-tO visit friends.
afterwards he escorted me
home, and I introduced him to
my mother, who was delighted to
find we were of the same re
IigiOn. Since then we have gone
out many times together. He has
always treated me in the most
wellbred and gentlemanly man.
nef.
"StilI, / worry over the pos
sibiIity that he may regard me
as . girl who picked him up in
the first place.
anxious"
This picked-up acquaintance
seems to have turned out all right
to date, but, my dear girl, ii
doesn't establish precedent. And
If you had met some other young
man by asking the time on street
car, he might not have proved to
be either gentlemanly or well-bred
I have had hundreds of letters
from girls telling me of most un
fortunate happenings which came
about through going with strange
men. OF course, I can't really tel
you what this man thinks about
The Washington times., 1936-04-20

squeeze the oranges, add the Juice
and the rind of one orange to the
mixture.
Add the water and when well
mixed, put into double boiler and
stir constantly until the mixture
comes to a boil. Take from the
fire. add the stiffly-beaten whites
of the eggs, the nutmeg and the
cinnamon. Pour over any plain
pudding, serving 1t hot or cold.
The Washington times., 1936-04-20

are used by the orthodox
Jews. These must be used within
three days after slaughter. If not
used within that time, the meat
must be washed every third day
thereafter until the twelfth day
after which it is no longer COnSid-
cred kosher but is referred to as
'tref' and may not be used. Most
kosher markets sell only the
square cut chuckS (chuck, plate,
briSket and shin. Boston is prob
ably the only exception. In that
market, the entire fOrequarter
which includes 10 ribs, is used by
the kosher trade"
Interesting? thought so.
The Washington times., 1936-04-20

False Standards
Today, thank goodness, we do
not hold to these false standards
of the hoop-Skirt age. The follow
ing letter Is typical:
Dear Miss Fairfax:
"FOr the past three years I've
been engaged to q man I have
known all my life. In fact, we
went to school together.
Hes as steady as the ROcl OF
Gibraltar. Also he has . good
salary and cares for me as much
as he is capable Of caring for any
one. But he's just about as thrill
ing as the cup Of lukewarm coffee
you get i'm . remote railroad sta
ton.
'He is what people used to de.
scribe as q BROMIDE and when
he comes to see me I swallow
yawn after yawn. He yawnS, too,
and seems incapable Of any real
feeling for me.
Last winter met q man who
is not in the least like . cup OF
lukewarm coffee. He swept me
off my feet. He has invited me
out, and I've gone with him, and
the delight I've experienced In his
company is Q revelation.
II didn't sneak. I just went
along and said nothing to my
fiance.
"The man knows I'm engaged,
but that makes no difference at
all to him. He makes love to me.
and I'm delighted that he does.
"His PROFESSIONALISM q civil
engineer-will soon take him to a
distant State. My mother says he's
lust passing the time away with
me until he goes hack to the oil
wells. But / can't believe this.
even II it's true, i feel like the
verse which says something like
I quote from memOry-'Glad to
have lived q little while before ]
die forever
II am % and feel that I know
INV mind. SUSAN"
at %, why talk of dying forever,
even if you happen to be engaged
to the wrong person?
Unfair to Him
Granting your mothers dismal
forebodings are correct, and the
fascinating man who has swept
Won off your feet isn't serious, It's
much better to have discovered
that your fiance seems like luke
warm cup of coffee before you've
both said the fatal II will"
In either case, the ticklish thing
called "honor" obliged them to
walk grimly to the altar and keep
to the pact, even If the prospects
were they would live unhapplly
ever after.
I can't help having a crumb OF
pity for the lukewarm-cottee
fiance, but feeling the way you
do, my dear, it would be a fatal
mistake to marry him, more un'
fair to him in fact than to your
self.
Take a chance on the dashing
engineer. and tell your fiance, as
tactfully as possible, that you feel
your marriage with him would be
a mistake.
The Washington times., 1936-04-20

your having picked him up. He
seems to be the exception that
proves the rule.
TOO STRICT
Dear Miss Fairfax:
IL work until / o'clock every
afternoon, and then have to stay
home every evening. It's really
diScOuraging. The only way I
am allowed to 90 out is BY tell
ing my parents I'm going to
visit at . certain girls house. II
/ don't 60 there, / stay home,
worry and cry, because everyone
else seems to be having Q good
time.
There's q certain boy Of 20 who
has been asking me to 80 out with
him, and I just don't know what to
do. The only way I could manage
would be by telling my parents I'm
going to this girl friends. Would
I be doing right?
"VERY LONELY GIRL"
I hope if this letter should hap.
pen to meet the eyes Of parents
who are called strict, they will take
this warning to heart. When a
girl works and isn't allowed to 60
out sometimes with other young
people, her impulse Is to sneak
That's very dad medicine, as the
Indians say for bad business.
I trust this girl won't sneak
which is bad for ones Self-reSpect
and that her parents will be senSi.
BILE and modern, and let the boy Of
20 visit her where he shouldn't
their own home.
Copyright. 1886. by King Features
Syndicate, Inc.)
The Washington times., 1936-04-20
Grand Outfit

Country days demand clothes
that are simple yet frightfully
smart. A grand outfit consists Of
q skirt in large black and shadowy
white tweed with a coat of black
suede cut with wide revers and
very wide shoulders.
The Washington times., 1936-04-20

finish rs, and quality so. You see
each grade can be represented in
terms of per cent. If Grade No. l
is represented by 100 then Grade
No. 2 would be 80, Grade 3 by co."
THAT is just like score card.
We used to use those in cooking
school to Judge cakes" said Jane.
"Well, 1 guess / exaggerated be.
The Washington times., 1936-04-20
GRAY Chiffon

Bright lights shine on lovely
color schemes these evenings.
Perfectly exquisite is a frock of
soft gray chiffon with shirrings.
MaSSed at the front of the bodice
are huge chiffon roses in yellow
shading to apricot brown.
The Washington times., 1936-04-20

Enjoy Shapely
Ankles
TOO STRICT
'isa EalPfaY.
BY DONNA GRACE

Trim and tapering ankles seem
to belong by birthright to the
dancer, and they are almost as
surely the proud possessions OF
the maiden who walks with grace
and 1.-the assurance. But the mus
cles must be kept firm and free
Of excess tissue.
The best way to acquire these
sleek ankles is to prevent them
from losing their slim lines. Care
of ankles should begin when one is
young. While one is growing, 1t
is very easy to train and shape
any part of the body, but once
there is a heavy muscle and fat
formation it will require persistent
and rather vigorous treatment to
remold the part.
The first and all important
point to bear in mind when re-
ducing any part of the body is
that food is the source Of all
growth Of the body. That means
we must do with less of the foods
that increase fat and weight.
The bony structure cannot be
changed when it is once formed,
but the fat and muscle may be
slenderized. Growing girls should
wear high shoes. if there is a ten
dency to large ankles.
Some of the mothers of former
years saw to it that their young
daughters feet and ankles were
encased IN well-shaped, high.
laced shoes until they passed their
eighteenth year. BY that time the
shape Of the foot and ankle was
nodded to a nice trim contour.
The shoes were not worn to parties
or on formal occasions, but they
were worn at home every day.
Styles and customs have changed
so that it would be difficult to find
such shoes nowadays, to say moth
ing Of the fact that girls could
not be induced to wear them. We
have found, however, that there
are exercises that will reduce the
ankles. Activity will control the
muscle and fat formation.
Here is one simple and very ef-
fective exercise: Walk four steps.
Then alternate with four on the
tip toes. Then squat. Repeat the
routine for S minutes, three or four
times day. Walk on the outside
of the foot, then on the inside.
These exercises help to stretch
the ankle muscles.
will be glad to send you my
Hip Reducing Exercises, if you
will enclose a stamped, Self-ad-
dressed envelope for your reply
and address Donna Grace, Beauty
The Washington times., 1936-04-20

ding. It is made as follows:
] cup sugar
" cup butter
2 eggs
u cup water
8 juicy oranges
Dash of nutmeg
Dash of cinnamon.
Separate the yolks and the
whites of eggs. Beat the yolks, add
them to the sugar and butter and
beat vigorously until creamy
The Washington times., 1936-04-20
Would Be Better to Avoid
Mistake Now Than to
Correct 1t Later
By BEATRICE FAIRFAX

Famous Authority on Problems of LoVe and Marriage
Once upon time the things used to call honor obliged
couple to 20 with engagement even they had lost
interest in other This ironCad rule held good Also
only one Of the parties realized mistake had been made and
it would be best to be quit Of the agreement
The Washington times., 1936-04-20
Fitted Jacket

To touch up her evening frocks,
one woman wears a short-sleeved,
fitted jacket of geranium pink
sequins. 1t seems to go with al
most everything.
The Washington times., 1936-04-20

Mary work the Government and HUtpg tn a.
apartment Nth small kitchenette.
budgeted but they to enjoy Utng In
their small khenete they developing into excellent ktch
enette cooks.
Jane Mary studying the
the Department Agriculture
for judging fruits, vegetables. and meats
The Washington times., 1936-04-20

(Which covers the general build
form, and contouD finish (Which
indicates the fat diStribution)
and quality.
"Jane, it seems that exactly
the same method is used for judg.
ing beef that was used for lamb
The Washington times., 1936-04-20

that in the case of steer beef grade
No. 1, the weights might run like
this: Conformation 20, finish 80,
and quality 50; in COW beef the
weights might be conformation Is,
The Washington times., 1936-04-20
lowered Hats

Come along and join the flower
hat brigade. A charming model
is made entirely of velvet pansies
IN various shades of purple, rang
ing from lavender to deep violet.
The Washington times., 1936-04-20
Creole Recipe

The following recipe IS from Nev Orleans lady qvho
is famous for the decoces her hospitality has long at
forded her fortunate guests The Times will print one of
these recipes every day.
The Washington times., 1936-04-20

will be glad to send you my
Hip Reducing Exercises, if you
will enclose a stamped, Self-ad-
dressed envelope for your reply
and address Donna Grace, Beauty
Editor Of this paper.
The Washington times., 1936-04-20

your having picked him UP. He
seems to be the exception that
proves the rule.
The Washington times., 1936-04-20

ding. It is made as follows:
The Washington times., 1936-08-19

The Symphonies on the Poto-
mac" concert tonight at the Water
Gate under the direction of Guy
Fraser Harrison will be made up
Of shorter works for which most
summer audiences seem to show a
preference. The major work on
the program will be the Concerto
in A Minor for Violoncello and
Orchestra" (Saint-SaenS), played
by Howard Mitchell, first chair
violoncellist with the washington
Summer Concerts Association.
Tickets are being offered as
prizes each week to the persons
submitting the best letters deScrib-
ing the Symphonies on the Poto-
mac" from the point of view Of
the audience. The letters should
include some comment and criti-
ciSm of one of the programs of
the week. Send entries to Music
Contest" Washington Summer
Concert Association, 612 District
Nalonal Bank Building.
The Washington times., 1936-08-19

practiced separately. You will cut
a better figure simply by standing
and walking as tall as possible.
Avoid rigidity. 1t is important
that the spine be straight, but the
shoulders should be relaxed. A
single posture rule to keep in mind
is that the lower abdominal wall
should be constantly pulled up. so
that the lower part of the abdo-
men is flat.
A moderate walking speed of
three and three-fourthS miles per
hour burns 1875 calories per pound
of body weight. Very rapid walk
ing, about five miles an hour,
burns 4.22 calories per pound of
body weight. But, as you may
have noticed, most thin people go
lickety-Split while the overweightS
take their time. Adopt your walk
to your figures shortcomings.
hurry along, to lose weight; stroll,
to pick up curves.
"HIPS, HIPS AWAY"
Walking must be supplemented
by specific exercise in order to re-
duce heavily padded hips, since