davidaulloa/AmericanStories huggingface dataset:
Evening star., 1936-02-04
Gourmet's Guide for the Hostess
BY LUCIE EBERLY.

of the best sweets for children. And
the suckers" are made In fascinating
shapes and in all shades of bright
colors, gayly wrapped in vivid cello
phane paper. Some Of them are
dressed up in tricky costumes as favors
for the Valentine party table. The
uptown shop that is featuring them Is
prepared to take orders for these sweets
or others-you may place your order
now and have them delivered the day
before the party.
THIS same shop, by the way, makes
= the old fashioned "Kossuth" cake.
This should be good news to some
of our Washington gourmets who have
been reminiscing about the good
things of yesteryear. But don't think
this treat is only for grandmamma to
enjoy-far from it-some of our young
moderns who think they are sophis-
ticated epicures still have thing or
two to learn! The cakes are indi-
vidual, bunlike in shape, made with
rich cake dough, filled with whipped
cream and iced with chocolate icing.
They are Just the thing for surprise
party dessert or special bridge lunch
con! They will be delivered to you,
too, If you haven't time to shop for
them.
WHEN you do your shopping for
w the tea party dainties, don't
forget that you can buy Jumps of
sugar that are delicately favored and
colored-lemon, lime and orange-the
three tea flavors. And have you tried
that delicious cinnamon sugar that
comes cleverly boxed in a pasteboard
shaker carton? It is handy to have
the sugar and cinnamon already
blended and one can make cinnamon
toast in half the time! It is SO much
simpler to sprinkle the bread with
the prepared mixture right from the
little salt shaker box. Let the chill
dren sprinkle it over their rice or
cereal-youU find them eager to eat
large bowlful when it is dressed
up" with cinnamon sugar. This clever
shaker idea was conceived and car
ried out by one Of our progressing
sugar manufacturers who is keeping in
step with the modern tempo!
For information concerning items
mentioned, call National 5000, extern
sion 342.
Evening star., 1936-02-04
prevent DANGERS
OF CONSTIPATION
"Bulk" in ALL-BRAN Is Gentle
in Action

Common constipation Is largely
due to insufficient "bulk" in meals.
You fail to get your Internal exer-
else. Millions Of people have found
that Kellogg's ALL-BRAN supplies
soft "bulk" with satisfactory
results.
Tests in nutrition laboratories
demonstrate that the bulk" in
ALL-BRAN can be used with the
utmost confidence. Naturally, those
few individuals with diseased or
highly sensitive intestines should
not take "bulk" in any form-either
in leafy vegetables or in bran.
Unlike cathartics, ALL-BRAN Is
natural in its action-nor does this
food lose its effectiveness with COM
tinued use. Within the body, ii
absorbs moisture and cleanses the
intestines, promoting normal and
healthful elimination.
Two tablespoonfuls Of this deli.
cious cereal, served with milk or
cream, are usually sufficient. Enjoy
it also in cooked dishes.
Help your family keep well. Serve
ALL-BRAN regularly
for regularity. Sold SSS
by all grocers. Made LS51
Sy Kellogg in Battle N1tSSt9 +
Greek. ~
sconstipatiom due % inssficient "bSik"
Evening star., 1936-02-04
Transparent Rain Gloves.

Rain, snow and sleet gloves" fash
IONS latest and very practical whim,
designed by Aris! New York women
are now carrying q spare" pair of
gloves, called transparent sleet slip
ons, to protect their smart handwear
from the hazardous effects Of the
elements. They are fashioned Of oiled
silk. are waterproof and slip on easily
over the wearer's original gloves;
equally appropriate for street or
"dreSs-up" occasions. Every fastidi-
Gus woman has had the annoying
experience of getting new or 'just
cleaned" gloves spotted from the rain
and snow. It Is surprising that no
one thought Of this much-needed
accessory years ago. They should
prove . boon to every well-regulated
wardrobe. And you can match your
raincoat II you are ensemhle-minded.
since they come In crimson, blue,
green and natural shades.
Evening star., 1936-02-04
Establish
Beauty by
Schedule
Amazing Results by
One Who Adopted
Routine.
BY ELSIE PIERCE.

JUST what starts woman on the
road to beauty? Any number of
things-the need of a job, the love Of
man, a voluntary expression OF
admiration, an overhead remark OF
critidsm-and very often simple set
of circumstances that one would never
suspect could start" things.
Witness this letter from one who
signs herself Jerry" It's another one
of those letters that I welcome so
much because it seems to me to be
an indication Of confidence in this
column itself, and q desire to help
others through 1t. These actual ex-
periences of readers are more than
mere beauty rules. They are tangible
evidence of accomplishment. Here's
the letter:
'It all started on a trip, and it's
another one Of those success stories.
I hope I'm not dreaming-another case
Of great oaks from little acorns' A
friend of mine became my roommate
throughout this trip. She had with
her fairly complete paraphernalia for
the skin, a brush and tonic for her
hair, and so on. And every night
before going to bed, whether because
Of the extra leisure or by way Of i'm
pressing me, she went through beauty
routine.
mot to be outdone, I followed suit,
borrowing her creams, tissues, cotton,
and so on, with the excuse that (tsk,
tsk) I had left the whole beauty kit
behind. In two weeks it became a
habit. In three weeks, it was as easy
going through the routine, as brush
ing my teeth.
my skin had always been pretty
good, my hair mediocre brown. But
no one ever noticed them. Because,
although my skin had no large pores
or pimples, it never seemed very much
alive, no color of its own, or, rather.
a heavy, brownish tinge, If anything;
the hair, no lights. I was Just a
betwixt and between sort of person.
With the daily, care, my skin became
little lighter and more alive, nv
hair took on a gloss. People we met
remarked, What beautiful skin and
hair you both have. These comments
led to change in makeup and hair
style. And now, Miss Pierce, 1t isn't a
case Of egotism at all, but I'm in love
with my mirror. My only reason for
writing is to say that, like SO many
others no doubt, I used to shrug my
shoulders and say no time to the wise
words, beauty routine But by queer
stroke of circumstances I started q
beauty routine and have reason to be-
lieye I'll never give it up (have kept II
up for just year now)."
am grateful to Gerry" for hel
letter and it will have served this
column well If it starts some other
,, readers on the beauty routine habit.
My beauty schedule il yours for the
asking. Send self addressed, stamped
(3-cent) envelope for it.
tCopyrisht. 1936.D
Evening star., 1936-02-04

ing my aunt was old, and had only
one bath room. For two days before
q poultry show no one could take a
bath because the solitary tub was
filled to overflowing with White Orp-
ingtonS being prepared to chase their
inevitable laurels once more. They
were washed and scrubbed: they were
rilSed in a special bluing; their combs
were pinched and oiled; their legs were
oiled too: they even got manicure!
All of this attention, naturally, went
to their heads or to their craws, which,
ever is the most conceited part Of a
chicken-and their stuffiness and
pomposity became insufferable On
being hoisted gently into de luxe trav-
cling coops they were too aristocratic
and pampered even to squawk.
T COULDN'T bear them. Neither
could Pat, the Airedale. The break
ing point arrived when one of my
best doll blankets was Communicated
by auntie to tenderly enfold White
Orpington rooster that had got the
sniff1es. 7 objected, but it did me no
good at all, and the pup and retired
to mediate on vengeance.
We found it, There was some
especially hard" cider tucked away
where I wasn't supposed to find 1t,
but a little detective work soon un-
earthed the jug. and, armed with a
loaf of bread and the cider, Pat and
went into action outside the poultry
run.
Those chickens didn't know any
thing about temperance. The soaked
bread ruffled their dignity and their
feathers IN an alarming manner, and
when the pompous old rooster that
had been occupying my dolls blanket
began weaving blindly around the
chicken yard, looking about as dis
reputable as bird possibly could, I
felt that justice had really been
achieved. The effect on the fowls last
ed until auntie had gotten good view
of the situation, and Pat and sat
down gingerly for day or two. We
4I6ACo ~ Wdo WI III II, QJ tAAdO, W otC
blasted that Orpington smugness.
X X 4
A FTER this early experience have
never cared much for chickens
con the hoof," so to speak. But on
the table-ah, that is something en-
tirely different! Whether it comes
fried, broiled, fricasseed or baked
1t tastes plenty good to me every
time it is served. don't really know
which would name if pinned down
to decide on my favorite, but I think
maybe fried chicken done properly
would win out in the long run!
If you have never eaten the old
fashioned fried chicken as they cook
1t in the South, you have a real treat
In store for you, friend of mine
used to affirm. Having since then
hndulged in Southern fried chicken
many times, I appreciate the state
ment.
The secret of these famous Southern
cooks who turn out miracle" fried
chicken is that they roll it in sea-
Evening star., 1936-02-04

T TITLE do we stop to think when
we casually walk up to counter
or into q store to purchase a pound
or so of nuts that those crisply toasted
and roasted little kernels are deli
cacies which have found their way to
us from the four corners of the earth!
Filberts, for instance, come all the
way from Syria, as do the piquant
little pistachios. Those buttery lit
tie cashews are fruits of India" and
some of the finer grades of blanched
almonds wend their way from sunny
Spain. Pignolias-tiny kernels that
resemble grains of rice-are imported
from Spain. too. The mammoth Bra
zil nut, as we all know, comes from
South America. The finest English
walnuts travel from Missouri, and
papershell pecans are sent to us from
Georgia and Texas. Peanuts, of course,
come from several of our Southern
States. Some local nut stores spe-
cialize in all of these, and many
other nuts, and boast that their
wares are freshly roasted every day.
or TO order. The pistachios are espe-
cially nice-they may be had raw or
roasted. They should prove to be
something different" for the nut
bowl. One shop keeps the jumbo
kind-they are really delicious.
A* ~
CINCE the shrimp we mentioned last
week created so much enthusiasm
we are thoroughly convinced that
there is current interest in sea food,
so we rounded up another special!
One fish market has just received a
new type of canned lobster-South
African lobster meat-which is con-
sidered by most epicures to be an un-
usual delicacy. Much to our surprise,
we learned that it is no more expen-
sive than some Of the other varieties
and brands that are more generally
known! 1t is excellent for the party
salad or a la Newburg dish. Do give
it try next time you buy lobster
meat-we know that you have treat
awaiting you!
+ 4 + II
A ND If you are planning casserole
= dish for a buffet supper, you'll be
glad to know that those dainty French
and Belgian canned vegetables-baby
limas, peas, string beans, etc.-are
available here at one Of our fancy
grocers. They come in large and
small tins. The flavor of these petite
vegetables is strangely different from
the regular size variety and they do
look so NIGEL They come mixed, also,
by the way, so you may enjoy them all
at one time If you choose. Children
are fond Of these dainty tidbits, and
they'll be glad to eat their allotment
of midget vegetables when they refuse
the ordinary kind. If you are PLAN
ming a party for the youngsters. serve
these ''teeny weeny" beans and peas
they will be the sensation of the party!
CThey should be tempting, too. to the
sick-a-bed person)
Il II + 4
WHILE we are on the subject Of
w treats for the kiddies-. We
have lust heard about a new kind OF
"all-day sucker" that has just recently
appeared on the market. The candy
is made of barley sugar, which Is one
Evening star., 1936-02-04

~ EAR DOROTHY DIX am q
high school graduate and
have been out Of school for
- a year and q half. I have
been looking for work unsuccessfully.
My family, instead Of offering me q
little encouragement, add to my de-
preston by reproaching me for not
getting job.
It takes q lot of grit to meet the
continuous refusals and snubs to one
seeking employment and then to re-
turn home and be accused Of mot
wanting TO work." too lazy to get
Job" "loafing" and so on, and to be
reminded of how much you owe us"
takes the last bit of heart out Of one.
The family never considers that I
didn't ask to be born, that hanging
around the house is enough to drive
any one crazy and that sitting on the
sidelines because you haven't the
money to 60 anywhere or make new
friends is q curse in itself. Why are
our families so cruel to us?
MARGARET.
Answer-Ignorance. Lack Of SYM
pathy and intuition. SelfishnesS. The
WEAKNESS that comes from having
borne a burden a long time and ones
eagerness to lay 1t down. If you will
look at your parents side of the ques-
ton little, you will understand their
treatment of you and be better able
to make excuses for them. Rearing
children Is a terrible struggle to the
poor. Every new baby means that
the father must toll harder and spread
his pay envelope little thinner be-
cause there is another mouth to feed,
another back to clothe.
*xx
IT MEANS that the mother must
work harder, sacrifice more, be
crushed under more anxiety. The
mother and father nerve themselves
up to this. They do without pleasures,
without the comforts they need, often
without the medical attention that
| might save them years of suffering
or even death, but they are determined
to give their children an education and
the best chance in life they can.
Your parents have been through this
ordeal that nothing but their love for
you gave them the courage to endure
1t is because they are so tired and so
worn out and so anxious to shift their
load to young shoulders that makes
them heartless to you in their blight
ing disappointment at your failure to
find work. So have a little pity on
them, even If they show none to you.
OF course, II they were wiser, they
would know that they are defeating
their own end by their reproaches to
you about not getting a job, because
they are giving you an inferiority
complex that will keep you from hav-
ing the courage to make the right
approach to employers. They will
make you distrustful of your own
ability, timid, lifeless and hopeless, so
that you will look like failure. That
will make any employer pass you over
for some bold, confident, self-assured
girl who looks competent to deal with
any situation. You've got to look
like a success in order to succeed.
WHEN you come home at night
" from your art-breaking round
Of knocking at doors that are shut
in your face, what you need Is brace
Evening star., 1936-02-04
Fowls Place Is in Home
Instead of Out Seeking
Blue Ribbons and Prizes
Plenty of Milk, Butter and Seasoning Is
Recommended for Best Results
When Cooking Birds.

soned flour and pan-broil 1t In one
third cup of butter, heated to bub-
bling In frying pan, until it is well
Drowned on all sides. Then, they add
a small amount of water, about one
fourth to one cup and cover tightly
to cook slowly until tender 80 to As
minutes. When the chicken Is done,
the water is evaporated and the
chicken is cooked to q crispy golden
brown. About one and one-half tea
spoons of salt and pepper. If desired, Is
used. 1t is delicious served with pan
gravy made with milk. The butter
adds q favorite flavor which makes 1t
palatable and high spot" on any
menu.
When pan-broiling broilers, it is not
necessary to add water because they
are so tender they require q rather
short cooking period.
y y y 4
A MODERN range. equipped with
time and oven control, makes
oven broiling delight and simplifies
the process to a minimum. Remove
the broiling rack and pan and pre-
heat the broiling unit. Arrange the
split broilers, skin side down, on the
creased rack and place the rack In
the broiler so the top surface of meat
will be about 2 inches below your
gas fame or inch below an elec-
trio unit
Broil IL to Is minutes with the oven
door open. Remove rack and pan and
turn chicken. Replace rack 6 to q
inches from broiling vent; turn at in
tervals to brown the skin evenly. Broil
5 to IS minutes longer, or from 20 to
80 minutes altogether. Remove to 9
warm platter and spread generously
with melted butter, season with sal,
and pepper. garnish with parsley and
serve.
DURING Fall and Winter months
oven cooking becomes increasingly
popular. Pan-baked chicken Is q de-
licious main dish for an oven dinner
Have the chicken cut into small pieces
and dip each piece into melted but
ter, then in seasoned -four and place
in shallow baking pan. Bake uncoy.
cred in a hot oven (425 degrees F.)
to a smooth, even brown, turning al
intervals to brown all sides. Pour In
u cup water, cover and bake until ten
der. so to go minutes in all.
A roasting chicken may be cooked
in this way, providing it has been
simmered for an hour before dipping
in butter and -four.
Almost every one adores chicken
country style-broilers, soaked first in
milk, rolled in seasoned flour, then
Drowned in butter and slowly cooked
In the oven until tender and served
with sauce Of pure cream. cooked
with the drippings in the pan.
Evening star., 1936-02-04
MY Neighbor Says:

The moment the ground can
be worked, sweet peas may be
planted. Select . sunny spot
where the loam is good. Apply
a thick layer of well-rotted ma
nure and work it in thoroughly.
Dig drills about 8 to 10 inches
apart and frort 4 to 5 inches
deep. Scatter the seeds in the
drills generously. but not too
thick.
Caramel sirup is made by
surinkling one-half cup Of sugar
over the bottom Of an iron fry
ing pan. Heat slowly, stir con-
stantly until light-colored sirup
forms. Add one-half cup Of wa
ter and boil gently until sugar
has melted. Cool and store in
ice box. Use as desired.
Don't think chickens can be
fed at any time and thrive.
Have q certain time for feeding
them and feed them yourself.
Chicks left to the care Of others
are often neglected.
II you wish q pot roast for q
small family. purchase . 2-pound
piece Of beef for stew and cook
Il as for o Dot roast.
Evening star., 1936-02-04
Bad Weather Tip.

To remove every bit Of ice from the
walk and gutter in front Of the house,
sprinkle the entire surface with either
ice cream salt or rock salt. In q very
short time the ice will be melted and
further freezing prevented.
Glycerine or O cut onion rubbed on
the auto windshield prevents frosting
when the car Is in motion.
Evening star., 1936-02-04

knitted bedspread itself
checkerboard
the things about this that
spread give solid effect without having the weight that similar
crochet would entail Should
with those Of white will find that create idea in
with the revived patchwork making
laundering prefer omit fringe
illustrated instructions the pattern
send for No. 224 and nce Is
postage Address orders the Woman Editor
Of The Evening Star.
Evening star., 1936-02-04

III thelr Kn0Wl-
edge that nothing
would ever be
done to disturb
their monstonous
serenity. I was
the proud posses
sor at this period
Of my first puppy,
an exuberant n t
Airedale, h a t
shared with me
the sneaking 6
desire to upset
the complacency
of those fowls.
The house in
nrlnich I uraS visit
Evening star., 1936-02-04
Cooks Corner
BY MRS. ALEXANDER GEORGE.
BREAKFAST,

Orange Juice
Cooked Corn Cereal Milk
Frenc, Toast Sirup
Coffee
LUNCHEON
Oyster Stew Crackers
Pear Sauce Ginger Drop Cakes
DINNER.
Scrambled Eggs.
Broiled Sdusages Fried Apples
Buttered Green Beans
Bread CWrant Jam
Rice Pudding Cream
Coffee
GINGER DROP CAKES Q5).
Good for Lunch Boxes.)
u cup fat Il teaspoon nutmeg
cup sugar II teaspoon cloves
l egg "a teaspoon salt
"a cup milk 2la cups -four
u cup molasses l teaspoon soda
teaspoon ginger l teaspoon baking
l teaspoon powder
cinnamon n cup ra1SlIlS
Cream fat and sugar. Add rest Of
ingredients. Half fill creased muffin
pans or paper baking cups and bake
Is minutes in moderate oven.
SCRAMBLED EGGS.
4 egg yolks 4 egg whites,
IA cup cream beaten
"a teaspoon salt l tablespoon
"a teaspoon pepper butter
Melt butter in frying pan. Beat
yolks and cream, add seasonings and
whites. Mix lightly. Pour into hot
frying pan, cook slowly and stir con-
stantly until mixture becomes light
and creamy. Place On warm platter
and surround with sausages and ap-
Piles. Garnish with parsley.
BRoILED sAUsAGES AND FRIED
APPLES.
u pound link cups sliced
SauSages apples
Place sausages in shallow pan and
broil slowly IS minutes. Pour of fat
into another frying pan and add ap-
pies. Cook until they have Drowned
and are soft.
Evening star., 1936-02-04
Rules When
Dining in
Restaurant
BY EMILY POST.

II EG1Aks Na4Ho. 1So4. WHICH, uA1liIIS
~ with my husband and a business
woman friend Of my husband, am
supposed to follow the waiter or let
the other woman 60 first? Which
one of us should take the best seat
at table, and Is this always the one
facing the door of entrance? Also,
what would be the best seating
arrangement at an end to the wall
alcove table, where there is one man
and two women, one Of whom is
his wife?
Answer-Never under any circum-
stances that are avoidable 60 first any
where or take first choice Of anything
when a woman is your guest. Naturally
you allow your husbands guest-who
is also your guest-to follow the head
waiter Cor waitress) and take which,
ever seat te waiter pulls out-or
whichever she herself chooses. The
guest would of course sit on your
husbands right and you on her other
side. Correctly q man does not sit
next to his own wife. In q restaurant
that has sofa seats the two women
take the two seats against the wall
and the husband facing the guest.
\ n \ Il
Dear Mrs. Post: Where does the
woman lunching with two men sit IL
the table Is in front Of o sofa against
the wall, with two Of the places on the
sofa bench and the other on q chair
facing them?
AnswerAThe older man or the
stranger sits beside her. The younger
man or the one related to her or the
one she knows best takes the chair op-
posite. If both men are equal In age
and degree Of friendship, 1t does not
matter who sits beside her and who
opposite. The one who happens to be
nearest to the chair would probably
take it. leaving the sofa seat to the
otheyh
Evening star., 1936-02-04
BY BETSY CASWELL.

~ NCE upon time my aunt had
gone head over heels into the
business of being a poultry
~ fancier. Not for table pur-
poses at all-dear me, no! These
important looking White Orpingtons
were destined to try for blue ribbons
at the nearby shows every year, and,
accordingly, were better treated than
most prima donnas.
hated those birds. They were so
smug, so unapproachable, so secure