davidaulloa/AmericanStories huggingface dataset:
Evening star., 1947-06-09
.WhyGrow
Old?
Bp Josephine LoWma,,

"The minute I see an actress
can always tell whether or not she
has had ballet training" That is
what Robert Buddy Eson told me
not long ago on the Warner Bros.
lot. Mr. Eson is assistant to lie Roy
Prinz, dance director at the huge
Warner Bros studio in California.
Mr.. Eson is dance coach for the
contract players there and is most
enthusiastic about his work because
he believes in it deeply. Listening
to him made me even more aware
of the training and practice back OF
the poise, grace and carriage of the
stars
Buddy feels that the basis of al
physical poise and grace of move
ment lies in the diaphragm. 1t is
certainly true that too many women
collapse in the middle and thus
throw their bodies completely out OF
muscular control.
This director continued: "Ar
actress, or an attractive woman, for
that matter, must have good muscles
She must have physical poise and
there should be a flow of movement
This should come from the dia-
phragm and it shows even when she
leans over a chair or touches the
wall with her fingers.
"A ballerina has superb control of
her muscles and movements at all
times. She is never off balance. She
doesn't hesitate here, waddle there,
nor does she indulge in choppy
movements. On the screen it Is an
absolute essential that all motion
be a flowing, continuous gesture,
whether an actress is coming down
stairs. walking or sitting in a chair.
Then Mr.. Eson came nearer home
He said: Look at the way the aver
age woman sits down in chair. She
walks toward it in an uncertain way
looks around and then f1ops into it
She is often too far away from the
chair or too close to it, therefore
she either falls back and sits on her
spine or lands with a stiff back on
the edge of the chair. Her feet and
legs fall into awkward positions and
she begins fussing with her pocket
book or her hair or hat!"
At the time he was talking, I was
sitting down and was almost afraid
to get up because I had become so
imbued with the idea of a steady
flowing graceful movement that did
not wish to disgrace Why Grow
Old?" However. I remembered a
few rules, placed one foot in front
of the other, let my muscles do the
work and managed to get up with
out pushing with my hands.
Mr.. Eson gave these suggestions:
Before sitting down, you should feel
the chair with the back of your leg.
If you are in doubt about what to
do with your hands, do nothing!
Keep them quiet.
This is a suggestion for your hus.
band! The habit of pulling pants
legs UP, after sitting, is a gesture
of inferiority.
1t is true that humans fall into
unattractive poses. There is moth
ing lovelier than a beautifully poised
body In motion. All of us could
stand a lot of practicel
Evening star., 1947-06-09
Legendary Wedding Cake

OF interest to all future brides
who are planning on cutting a we'd
ding cake of their own will be the
history surrounding its origin.
Legend has 1t that the wedding
cake originated during early Roman
times at the weddings of the highest
members of the patrician families.
1t was the custom to bake par
ticular kind of cake which was
broken over the head of the bride
as symbol of plentifulness. Each
guest took a piece in the belief it
would, in turn, insure plentifulness
for himself.
The early Anglo-Saxon custom
was to provide huge baskets of
small, dry crackers, one for each
guest. If any were left over they
were distributed to the poor. AS
Evening star., 1947-06-09

lettuce. here is one of my favorite
recipes-hraised lettuce. 1t is de-
licious with game and also with
| lamb dishes.
Take or firm heads of let
tuce-I like the Boston type best,
but you can use the iceberg If you
prefer. Put the unopened heads In
cold selted water for quarter OF
an hour to encourage the evacuation
| OF any unwelcome guests. Pull off
any wilted leaves and trim heads
into neat form. Wash heads well
and then plunge them into boiling
salted water to blanch them-about
10 minutes. Drain, pour cold water
over them and then press out all
moisture.
/ Sprinkle the heads with salt and
| put them in pan with enough
beef stock or bouillon to cover them,
adding 4 stick of butter, Il cup of
chopped onion, few sprigs of
parsley and bit of cayenne. Sim
mer slowly for two hours. Then re-
move lettuce from the pan, thick
en- the remaining liquid with a
! little brown roux and pour over the
| lettuce as a sauce.
This makes a new" and inter-
esting vegetable to add to your
culinary repertoire.
Evening star., 1947-06-09
BABY COMMENT.

From Mrs. c. T. B., Arlington.)
To Mrs. A. C, H, Washington. I,
too, am registered nurse, and have
also worked in nursery as a grad
uate, and now have baby of my
own, pounds l ounce at birth and
now at about weeks weighing over
pounds, making an average of one
ounce gain each day after returning
to birth weight. 1 disagree entirely
with your idea of feeding, and Won
der what doctor ever advocated your
schedule. My baby not only requires
feeding of milk every four hours, but
once in a while even now requires
feeding within hours time. When
I first brought him home from the
hospital I fed him whenever he was
hungry and the amount he really
wanted to take He gradually put
himself on a 4-hour schedule and I
now have him on the usual 6-10-26-
10-time. But, if he should cry from
hunger, say at pm. feed him. I
don't make him cry until pm. I
have a happy contented baby, and
am satisfied with my care.
7 also don't agree with starting
pablum so soon. l know doctors dis
agree as to the time to start foods,
but I never have heard of any young
baby going six hours and on only
four feelings. I never did wake my
baby after 10 pm, but If he did wake
up, l fed him. He started sleeping
straight through before he was
month old, and I believe it was due
to the fact that he had received the
amount of milk he required during
the day My baby, may I add. has
received all the sleep he needed, but
! have never let him go longer than
four hours during the day without
feeding him. l don't think it wise
to make two days formula at once
and hold it over that long. but per-
haps l am overly careful on that ac-
count.
I firmly believe every baby should
be under the care and supervision of
a doctor and his orders carried out
explicitly.
Evening star., 1947-06-09
Cook Book Potpourri
BY Betty Miles

Whether the fare is caviar o.
cabbage. Mrs. Ernest L. Andes Q.
Washington should have no trouble
supplying q tasty dish. She neec
only turn to one of her $50 cool
books for the answer.
Her collection ranges chronolog-
ically from the 1830s to the present
day. In scope. it covers everything
from the joy of cooking to the joy
of camping.
Il was amazed" declared Mrs
Andes, ito learn that women didn't
know how to keep house and to cook
in the 1800s. always thought they
learned 1t automatically as part OF
growing up" So did we. But the
evidence is against this theory.
In the preface to her Treatise
on Domestic Economy" Miss Cath
crime Beecher tells us, around 1850
that 'the author of this work was
led to attempt it. by discovering, in
her extensive travels, the deplorable
sufferings of multitudes of young
wives and mothers. from the COM
bined influence of poor health, poor
domestics, and a defective domestic
education"
Miss Beecher went on to point out
that young girls. especially in the
more wealthy classes. were not
trained for their profession, adding,
they enter on their most arduous
and sacred duties so inexperienced
and uniformed I. that probably
there is not one chance in 10, that
young women of the present day
will pass through the first years of
married life without such prostra-
ton of health and spirits as makes
life a burden to themselves and
seriously interrupts the confidence
and happiness of married life"
Miss Beecher and Harriet Beecher
Stowe later were co-authors Of "The
Womans Home 1869,
which appears to have 20th CEN
tury approach. In THE Young
Housekeeper" by DR.. Alcott, 1888.
Evening star., 1947-06-09

,the silent influence of the house,
keeper is pointed out. If you've been
feeling particularly depressed by
|drudgery lately, you might feel en-
|couraged by his belief that the
Ehousekeeper -'is, in some respects,
legislator, counselor. a minister.
missionary, reformer and physi-
.cian.. Dignity your profession"
he explains.
Mrs. LincoIn's Boston Cook
Book" appeared in 1884. The author,
Mrs. D. A. Lincoln. taught in the
famous Boston Cooking School. The
data is presented in an orderly and
accurate manner tclaimed unusual
for that day. The book is a prede-
cessor of Fanny Farmers cook book.
Mrs. Andes, incidentally, won the
modern Fanny Farmer Boston
Cooking School Cook Book" in a
sandwich making contest. Her recipe
for a bun with sandwich filling won
first prize-her choice of cook
bookt
The old books fascinate Mrs,
Andes, and at times she finds the
recipes practical for use today. The
prices of the ingredients are equally
fascinating. One cup of butter Is
quoted at 20 cents. And an egg cost
3 cents in those days
In the is years she's been coll
lecting, Mrs. Andes has added
regional recipes, wartime recipes and
innumerable small pamphlets deal
ing with specific subjects to her coll
lection. The Pennsylvania Dutch,
New England and the West re.rep-
resented A Gone With the Wind"
cook book covers the culinary con-
tributions from below the Mason
Dixon Line, The point of view of
Oscar of the Waldorf, George Rec
tor and the White House flavors her
cook book potpourri.
What's YOUR hobby? Coll
Betty Miles. National 5000, Err
tension 396-She'd like to hear
from yo1f
Evening star., 1947-06-09

cup unsulphured molasses.
II cup water.
u cup sifted, enriched -four.
cup butter or margarine.
IN cups sugar
u square unsweetened chocolate,
melted.
6 eggs, unbeaten.
cups sifted, enriched -four.
n teaspoon soda.
III teaspoons cinnamon.
~ teaspoons nutmeg.
ateaspoon allspice.
Il teaspoon cloves.
IL cup pineapple juice or brandy.
To freshmen and tenderize fruit
for the cake: Blend molasses and
water over low heat until mixture
reaches boiling point. Gradually stir
in fruit and nuts to coat each piece
with sirup; slowly cook until all
liquid is absorbed by fruit (about
minutes). Stir constantly. Place
fruit on large platter to cool COM
pletely. Stir occasionally. just be-
fore adding fruit to cake batter, mix
fruit with "a cup -four.
To mix the cake: Sift together
all dry ingredients except sugar.
Cream together butter, melted cho-
colate and sugar. Beat in eggs, one
at time. Stir in "a cup dry in
gradients and beat in remaining 8
eggs. Alternately add remaining dry
ingredients and pineapple juice or
brandy. Stir in freshened fruit. For
a two-tier cake, bake in two round,
loaf-cake pans, one measuring 3A
inches in diameter and 3 inches
deep, and the other 6 inches in
diameter and "a inches deep. Line
bottoms and sides of pans with three
layers of heavy brown paper, well
creased. Bake large cake 3H hours
in very slow oven CTS degrees F..
Bake small cake 2h hours at the
same temperature. Turn out on
cake coolers; Immediately remove
paper from cake When cold, ice
with decorative frosting. Makes ~
pounds Will serve about 100 people,
Evening star., 1947-06-09
Readers Clearing House

me determined to savage WHAT !
can of the old ones. Have one OF
the small tire tube repair kits but
am wondering If cutting patches
from one of the galoshes and ap-
plying it with cellulose glue wouldn't
be simpler and just as effective.
I'm anxious to hear If any one has
tried either or better method.
There are some frozen custard
stands around Washington which
serve the custard in cones which are
dark, thin and have a small waffie
design. They must be made OF fiat
piece which is rolled to overlap a
bit into a cone shape and then
baked. Delicious as / think they
are I've seen them rarely and no
other place in this locality. Would
certainly appreciate the recipe in
the event any one has ever at
tempted to make them. We're able
to buy excellent ice cream nearby
and I'd like to put together some
thing really nourishing as a substi-
tute for the frozen water on sticks
the children plead for every day
when the man comes around.
Very belatedly would like to advise
the lady who asked about them to
get the basket for her baby in addi-
tion to crib if at all possible. At
the time I bought mine there was
a choice of two sizes and I've always
regretted the fact that 1 chose the
smaller. At an additional cost of
a few dollars I bought the six-year
crib with two drop sides and have
found 1t well worth it. 1t can be
placed anywhere in the room with
an opening side accessible without
having to have the footboard, which
is usually attractively decorated,
against the wall Any mother con-
sidering a collapsible carriage be-
cause she expects to carry it around
very often herself should collapse
and try lifting it before buying it.
Nothing but the best would do,
thought, when choosing ours, and
then discovered that in addition to
the fact I could barely lift it, my
husband was reluctant to put it
into the car many times when I'd
have liked taking it with us. All
the excess hardware and trimmings
defeated the purpose for which we'd
gotten folding carriage and I'm
inclined to believe the cheapest
and lightest would have been of
much more use.
Evening star., 1947-06-09
Bv Violet Faulkner

time went on these small crackers
grew into little sweet cakes or buns,
made of eggs, milk, currants and
spices. Instead of the bride pro-
viding the cakes, the guests brought
them. They were all piled in a
huge mound on the table. The idea
was if the bride and groom could
successfully kiss each other over
this mound they were assured OF
long life and prosperity.
A French chef, travelling through
England, is credited with making
| the wedding cake as we know it to-
day. He thought the mound of little
cakes was too difficult to keep ir
place. So he conceived the idea OF
putting icing over the pile of cakes
to hold 1t in shape.
Even our American Indians usee
a brides cake as part of their we'd
ding ceremonies. In this case the
bride made the cake herself and
presented it to the prospective
bridegroom. 1t was made of corr
meal and was supposed to impress
him with her culinary ability.
| For many years the dark fruit
cake was the authentic wedding
cake However, along about 1920 q
white pound cake was introduced
Now 1t seems to be matter OF
personal choice whether your cake
| is light or dark. If you plan to have
tiny boxes of the cake for your
guests to take with them to dream
on then the ingredients should be
such as will improve with age.
! oLD-FAsHIoNED WEDDING
! CAKE.
21a pounds raisins, cut in pieces.
y pound citron, thinly sliced and
cut in strips
| "A pound candied cherries, sliced.
II pound candied pineapple, sliced.
" pound blanched almonds, shred
ded.
" pound pecans, chopped.
Evening star., 1947-06-09
SOGGY PIE.
PLANNING MEALS?

(Fron1 Mrs. E. H., Washington.)
I would like to hear from some
readers regarding the planning of
meals. Having been raised on meat
and potatoes" I do not know any
thing about nutrition. Would like
to know what books I could purchase
so that my tabies Il year and 2
years old will be fed better than I
was.
Would like something very de-
tailed.
Evening star., 1947-06-09


Contributions and requests
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 Star, and, as it
is obviously impossible for us
to test all recipes submitted, We
cannot assume responsibility
for them. Betsy CasweH
Evening star., 1947-06-09
i2.42

A treasure through scorching sum-
mer weather is this cap-sleeyed dress
that buttons down one side. Try a
brightly striped fabric and choose
interesting novelty buttons.
Barbara Bell Pattern No. 1865 is
designed for sizes IL, ID, 16, 18, 20,
40 and AZ. Size IA requires 37s yards
of 35 or 80 inch material.
For this pattern, send Is cents, in
coins, your name, address, pattern
number and size wanted to Barbara
Bell, The Washington Star, P. O.
Box 90, Station G, New York 10,
N Y
Evening star., 1947-06-09
sos!


From Mrs. E. Y. S., Arlington.J
What does a young mother of two
pre-school sons do about care ano
housing when she has to work? My
two boys are aged 212 and four
years and I have to work to support
them. My total income from sup
port money paid by my former hus-
band and salary earn is less than
$3.50 a month. I think the best
solution is room and board and day
care in some private home. Do you1
readers have any suggestions?
X X X X
CLEANING PERCOLATOR.
From Mrs. M. M. X, Front Royal. J
| To Mrs. H. H. S., Alexandra
I Put two cups of water and two
teaspoons soda in your percolator
Let "perc" a few minutes, or longer
if very rancid. Follow with clear
water.
Two cups of water and one tea
spoon chlorine bleach are equally
effective when used the same way.
When an electric percolator is
not used regularly. cup of clear
water percolated before each using
will keep it sweet.
Evening star., 1947-06-09
MENDING GALOSHES?
FROZEN CUSTARD CONES?
COMMENT.

From Mrs. G. O'S., HyattsuiHeJ
Like many others I constantly fol-
low RCH even when obliged to give
passing glance to the rest of the
paper. I'm confronted with half
barrel full of assorted rubbers and
galoshes with holes and tears which
I would like to repair. Having five
small children I'd hoped to keep
handing down such little used items,
but believe the synthetic rubber is
at fault. The price of pair I
bought a few months ago has made
Evening star., 1947-06-09
EGG COOKERY:
ALCOHOL STAINS.

From Mrs. E. E. P, Washington J
Here Is an answer to Mrs. E. j. OF
yarrenton. Hard-boiled eggs. Put
-resh eggs in cold water. covering
,nem we'll. add 4 teaspoon salt. let
>ome to a boil slowly and simmer
Tor about Is to 20 minutes, but do
lot boil hard, as this will surely
rack the shell; pour off water and
ldd cold water, by pouring off the
water 2 or 3 times. Peel.
Soft boiled Eggs: Boil water and
urn off gas, and add eggs to the
;oiling water Let stand in covered
1ot 9 to 10 minutes, according to
ize of eggs, and crack with side OF
poon in center of egg and you have
!. perfectly jellied soft-boiled egg.
Removing White Spots From Fur
,iture: If you rub salt and olive oil
any spot made by alcohol stains
soon as it is made on furniture
1is method will surely work well
and do the work.
Evening star., 1947-06-09
PICKLEDf FISH?

from Mrs. J. H. c., Washington.)
The river near us, in Maryland,
has lots of perch and herring in it..
Isn't there one reader of the Clearing
House who would tell me how to
pickle them such as you can buy
in jars at the better food stores?
x X
CAKE QUERY?
From. Mrs. w. c. S., ArliHgton.)
Re: Mahogany cake recipe by
Mrs. A. M. E., Takoma Park. I fol-
lowed your recipe exactly but my
cake was Soggy. I beat it thorough
", sifted -four, etc. Do you really
add l cup boiling water? l did as
said, but felt sure the cake was too
thin. Will try and not be too dis
couraged from trying another recipe.
SHRUNKEN DRESS.
SILVER BUGS?
from Mrs. P. /. D., Washtngton.)
Answer to request from Mrs M.
B. of Bethesda. Shrunken dress.
May I suggest you take it to good
cleaner as they may be able to
stretch it. Most materials will
stretch.
Will some one please tell me the
history Of. the so-called silver bug?
Is it destructive to clothing? And
what to use to rid the house of
them? I just moved in an apart
ment and I see them everywhere.
] cannot use sprays because have
sinusitis and asthma.
SOGGY PIE.
from Mrs, D. D. G., Washington J
To Mrs. M. concerning soggy pie
I think I can help in solving this
problem. After a pie is finished
baking, remove from the oven and
place over a rack or open dish or
pan so that an air space will be
beneath it. This allows it to cool
naturally,
If the hot pie was placed on a
fat surface, the heat coming in
contact with the solid surface of
another temperature causes sweat,
thus making the crust soggy.
Try this method and I shall be
very happy if it solves your soggy-
crust problem.
Evening star., 1947-06-09
OOZING JELLY;
SHIRT COLLARS.

From Mrs. w. r. B., Washington. }
To Mrs. F. E. S. in regard to seal
ing jelly: ! have had the same ex-
perience with jelly oozing over the
wax and souring. and believe the
only way to prevent it and insure
keeping jelly good is to seal ii
tightly with secure lid. You may
seal small sized jars with the spe-
cial size inner caps that are made
to fit them. I find that the easiest
and most adaptable method to seal
Jelly glasses or any small screw-type
jar is to pour little melted paraffln
inside the lid, swish it around unit
it begins to set, then quickly press ol
screw on the lid. This was an RICH
idea that I adopted several years
ago and would like to pass on again
The Jelly is first sealed with paraffln
in the usual way.
Not long ago bachelor wrote
with a problem on rehabilitating
worn shirts There is a simple So
luton to this difficulty in the re-
placement of collars and cuffs which
may be bought at notion counters
They come in white only. They are
simple to attach and the result is
professional In appearance.
Evening star., 1947-06-09
KEEPING LACE STIFF?
nHENE Nnu1r3nr r~

fFrom Mrs. H. J. B., Mount Rainier.
/ wonder if there is an answer
to my problem. I have a beautiful
piece of old lace which I.have made
into a sort of Dutch bonnet, but
can only wear it when the weather
is dry as any dampness makes the
starch limp. Is there any Kind of
starch or stiffening which will hold
up?
Many years ago I learned the fol-
lowing poem and thought T would
like to pass it on. We can all bene-
fit from it.
simple nod, courtly bow,
sweep. or touch of hand
Are greetings which we daily give
While passing through the land
They cost but little yet how much
They may be made to tell
As thus ue say: "Good-day. good friend
! tish you we'll
AUTHOR UNKNOWN
Evening star., 1947-06-09
STAINS ON STOVE.

Heights.)
To Mrs. L. T., Washington. To
clean stains from the enamel and
porcelain on gas range, be sure
the stove is cold. Wash with hot
soap suds to remove loose grease,
dry thoroughly. Rub stains with dry
fine steel wool. No securing powder
is necessary. Will remove the stains
better if you don't use anything on
the steel wool. Wrap steel wool
partly with cloth to protect your
fingers. This is quite a job if there
are many stains. Clean the stove
once week and the stains come off
much easier. I hope this works for
you, I have kept mine spotless for
eight months.
Evening star., 1947-06-09
QUERIES2


From Mrs. K. w. P, RockUile.)
Is it possible to buy patterns fo,
a chubby girl? She is IL years old
would like to sew for her but he,
waist would correspond with an 49,
year size. I can't adjust the rest
of the pattern to her. Could I get
a sack dress pattern for her?
I hope to see more about electric
dish washers. I have new one and
have tried three different detergents
but still have trouble removing egg
especially. There are always SC
many dishes that aren't clean that
I find myself doing them all up by
hand rather than bothering with
the washer.
/ am interested in all kinds of
Art Craft Work as hobby. Children
get this work in school, in recrea-
ton centers. ETC., but where can the
adult go? I would like to try my
hand at braiding, modelling. casting
tooling leather, plastics, etc.
Evening star., 1947-06-09

What's YOUR hobby7 Coll
Betty Miles. National 5000, Err
tension 396-she'd like to hear
from Bouf