Newspapers / Daily Herald (Roanoke Rapids, … / Nov. 8, 1948, edition 1 / Page 2
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MAGAZINE PAGE FOR EVERYBODY HOME • HEALTH • FEATURES • BEAUTY • FASHION • FICTION Your Child imitates Your Voice $J GARRY CLEVELAND MYERS, Ph.D THE child who at home and school hears lovely voices and clear, dis tinct speech is very fortunate. Many children don’t, alas, at home or school. They would, if we older per sons realized the effect of the voice and speech on the growing child. Years ago the famous psycholo gist, Carl Seashore, said that speech ia learned by imitation and “that a beautiful voice can be developed in every normal child and that a good voice is one of the main elements in self-confidence and success and social intercourse. It is at once a mainstay and a key to personality.” Low-Pitched Voice All else being equal, a quiet low pitched voice is pleasing; a loud high-pitched voice, repellant. Every person can control the pitch and loudness of his voice. By example, then, we parents and teachers can best cultivate agreeable voice de velopment in our children. To voice and speech I devote a chapter in my book, “Building Personality in Chil dren,” which you probably will find in your public library. (My bulletin, “The Young Child’s Speech,” may be had in a stamped envelope). We parents often enunciate in- I distinctly, so that what the young I cniid hears may not be at all what l we suppose we say. It would do all of us good to listen to a recording of our speech taken when we did not know it. I wonder how our voice would sound at times when given back to us on a record taken when we were a bit vexed at the family, especially when rebuking or exhort ing the child. When we parents are tired, nervous or out of sorts, re gardless of the cause, we betray our state of emotions by our voice. We need to strive for poise. Ugly Voices If our children must hear ugly voices in us parents, what relief these children must enjoy at school | when they have a teacher with a lovely voice. Suppose they didn’t. In recent years those experts who train and supervise teachers have | been putting more emphasis on ; voice and speech. For many years the nursery school teacher and kin- \ dergartner have been selected and trained for soft, quiet speech. It would be funny if not so tragic to hear a parent or teacher yelling at a ehild to speak more softly. As a rule the noisiest voices are in the classroom with the noisiest teacher, the quietest voices with the quietest, teacher. Sometimes teachers begin to talk before the children are ready to listen or even while some of the children go on talking. Then, too, certain children speak in shrill voices because these children are 1 so jittery. A program at home or school inducing these children to be 1 less excited and more poised should cause them to speak in quieter tones. 1 THE STARS SAY y KEMBLE j for loesday, November 9 M A SUDDEN upswing in the af- ' fairs may prove thrilling, exciting and of radical and far-reaching scope in bringing about desired change, new ambitions, hopes and wishes. This unforeseen incident could plunge the energies, initiative and abilities into new highs of pleasure and accomplishment, with personal aims and aspirations shar ing in these surprising attainments. Public recognition is probable. But all matters may prove romantic and should be developed with zest, in genuity and concentrated energies. For the Birthday Those whose birthday it is, may look for a period of change, fresh ields of operation, new contacts and issociations all heightened by the lenient of romance, strange experi nces and a need of accomplishment indI recognition,spectacular,breath aking and perhaps revolutionary r radical in scope. With energetic ,nd zealous enthusiasm, many deep s' rooted and desired aspirations nd goals may be dramatically ful illed. Personal, romantic, financial nd creative aims should be pushed nth unabated drive, for the most ynamic performance and inner joy. A child born on this day is bounte usly equipped for a romantic ad enturous and dramatic career, with lany changes, honors and highly reative urges finding rich returns nd unexpected happiness. fashion in rhyme and reason;! By SC::-. yC;2ttt ! ^Peplum on one side, I Low point on the other, '| 'This pleated over-skirt ,1 Is just another 11 Version of the slim skirt, ! i The diagonal line, I That's making news i1 In fashion design. \ rwo LAYERS OF CAKE, EACH spread with strawberry preserves, and a fluffy neringue to cover top—that's a luscious Strawberry Meringue Torte. LOVE’S PERILOUS PATH A Sequel to Love's Fair Horizon ' gy ADELE GARRISON ■illian, in a Talk With Madge, Introduces the Startling dea That the Prisoner Resembles Carlotta Carroll Synopsis: In Madge Graham’s Hotel Lana- I eld suite. Lillian Underwood recounts to ladge actions of Madge's father. Charles pencer, Government Intelligence head which iave convinced Lillian that Spencer has al igned to one of hia lieutenants. "X ", the | ask of double-checking his latest subord- i nate. Carlotta Carroll, and that Charles has j lone this because his other aide. "K”, has | fecome obviously infatuated with Carlotta. j ‘Your father brought ‘X’ to our apartment. ! tnd telephoned Carlotta to come there." Lil- I ian tells Madge. “Then, he told Carlotta that he was in danger, and would have to have ! X” as a constant bodyguard. He told then: . o go back to her apartment to arrange 'heir | uture schedule, but that “X" was to return rithin the hour. We were just getting near he end of the hour when you telephoned." ! I REVERTED to my childhood, md gave a long low whistle at Lil- , ian’s news, and she grinned a bit maliciously at me. “Your mother would Imave spat ed your hands for that,” she said. , “Indeed she would,” I said. “But! ell me, what do you make of it?” j “Just exactly what you do.” she answered. "The Chief's getting a bit jittery about ‘KV interest in Carlotta—it sticks out all over the lad—and he’s tossing ‘X’ in for a double check. ‘X’ is a hard-headed cuss. The fair damsel’s smiles won’t mean a split nickel to him.” I nodded my acquiescence to that opinion. “ ‘X’ will have her diagrammed and resolved into parts of speech by the time Father gets back from Sag Harbor,” I said. "B it look here! Do you share his doubts of Car lotta?” Emphatic Answer “I’m not sure, you know, that he has any,” she said, and for the frac tion of a second, I wondered if she were evading my question. Then she gave me an emphatic answer. “Me, I think the gal's all wool and a yard wide,” she said, “but the Chief naturally can't take any :hances. He has to check and dou ble-check on all points.” I gave a relieved little sigh, and Lillian looked at me curiously. “You evidently don’t share your lad's pessimistic caution,” she said with twitching lips. “No, I don’t,” I told her. “From my very first meeting with Carlotta Carroll, I’ve been impressed with her sincerity.” Plenty of Companions “You have plenty of compan ions,” she said, “and I think your dad’s good impressions of the gal sutweigh the others considerably. But of course, tonight’s bit of melo drama gave him to think a bit.” I changed my lounging position to one of alert stiffened attention. I *'**«**< uu .iuu mean. i asKea. ! “How does that assault on Dicky I have anything to do with Carlotta Carroll ?" “It doesn't," she said patiently. “But did you get a good gander at that howling, twisting lad who shot Dicky?" “Not a really good one.” I said. “I assume that you did.” She shot an amused grin at me. “Your assumption is correct,” she said. “Tell me. What nationality would you tag on that lad?" Prisoners Shrieks I remembered the prisoner’s ven om-charged shrieks and tried to pin down his accent. “Some country in South Ameri ca," I said and gave a violent little start. Lillian's face had the expres sion of the cat that caught the canary. “I see you’re getting warm,” she said. “Now, question Number Two. What station in life is his, should you say?” “Above the average,” I told her. “Exactly,” she said. “And when Harry gets that dye out of his hair, he’ll look enough like Carlotta Car roll to be a good caricature of her." (Continued Tomorrow) Odd Facts In the course of her divorce ac tion, a California woman asked the judge to forbid her husband to visit their dog, as he was a drunkard and she didn’t think it was good for the dog to see him. A New York State man who went hunting, bagged a wood duck and laid it in the back of his car. Open ing the door on the way home to display his prize to a friend, the duck flew out and away. | g| DESSERTS FROM THE JAM JAR g| THOSE jars of jam you keep handily on the shelf have'a lot more uses than to provide a dab of sweet for the morning toast or a spread for the childrens’ bread. For jam is a fine glorifier of the simple dessert, turning many a quite ordinary dish into a party item, as witness the fol lowing recipes: STRAWBERRY MERINGUE TORTI: Make 2 nine-inch cake layers from a prepared cake mix or a favor ite recipe, or buy two layers from bakery or grocery store. Spread strawberry preserves between layers and on top of cake. Make a meringue of 2 egg whites and 4 tbsp. sugar and spread over top; put cake under broiler for a few minutes until meringue is a delicate golden-brown. A torte of this size should provide 10-12 serv ings. RICE PUDDING SOUFFLE: Wash 1 C. raw rice thoroughly in cold wa | By MARION CLYDE McCARROLL ter. Add the rice, and l/2 tsp. salt, to 4 c. scalded milk in top of double boiler, and cook, cov ered, over boiling water until rice is soft and all milk is ab sorbed—about 40 min. Stir oc casionally with a fork during the first part of the cooking. Make a meringue of 2 egg whites and 4 tbsp. sugar, and 1 fold into the hot cooked rice. jServe warm, with custard sauce, and with a generous gar 'nish of apricot, peach or other 1 preserves, or a tart jelly such as currant or plum. Should serve [ 6-8. custard SAUCK (Make while rice is cooking): Mix 1/3 c. sugar. 2 tbsp. cornstarch and l/& tsp. salt in a saucepan. Beat 2 egg yolks slightly, add 2 c. milk and combine with dry ingredi ents. Add 2 tbsp. butter or mar- ; garine and cock over low heat, stirring constantly, until mix-. ture boils. Remove from heat, | stir in 1 tsp. vanilla. APRICOT OATMEAL COOKIES: Sift to gether 1 l/i c. sifted all-purpose Hour, 1 tsp. baking powder and 1'2 tsp. salt. Cream x/2 c. butter or margarine and gradually blend in 1 c. sugar. Add 2 egg yolks and beat until smooth and light. Stir in 1 c. quick cooking rolled oats and x/2 c. apricot or peach preserves; mix thoroughly. Add flour mix ture and milk to amount of one half c. alternately, beating well after each addition. Fold in stiffly beaten whites of two eggs. Drop batter from a tea spoon about two inches apart on greased cookie sheet and bake in moderately hot oven (400 F.) for about 15 min., or until delicately browned. Re move at once to cooling rack. Makes about 5 doz. cookies. Serve with fruit, crackers and assorted cheeses for a sim ple. satisfying dessert. PRETTY ENOUGH FOR ANY PARTY, and bound to be popular with every taste, the Strawberry Meringue Torte can be made with a favorite cake recipe, or—and it's a quickie this way—buy the cake layers at the store. FOR DESSERT AFTER A HEARTY DINNER, pass a tray of fruit, crackers, a variety of cheeses and light little cookies made with apricot or peach jam. Or try such a tray for quickly-assembled bridge party refreshments. ! Learn How To Really Relax By HELEN FOLLETT NOW is the time when there is a possibility of a mid-season slump. Not enough fresh air and sunlight. If you are as busy as a whole hive full of bees you had better learn how to relax. Maybe you have for gotten how, with all your rushing about, with Time at your heels. Women were never so active, never in such dire need of catching a few restful moments now and then. Un less you have them, don’t expect that you can avoid the beauty griefs that the birthdays bring—wrinkles, grey hair, changes in the svelte silhou ette. Learn to conserve energy; don’t waste your strength needlessly. Pretties of the movies understand all about that; they take wonderful care of themselves; if they didn’t they couldn’t hold down their try ing jobs. Nervous Tension Avoid nervous tension. You can do that by organizing your life, learning how to do your work rest fully. Tension means that muscles are tight, especially the muscles of the face. Under such conditions the feminine countenance is bound to look hard and brittle. Don’t think too much about the tasks that are before you. Thinking about them, dreading them, is al most as exhausting as doing them. Whenever possible, do a flop. Lie on your back. Let every muscle go limp. Close your eyes, take long, deep breaths. Scalp Massage Relax before getting into bed. A !?ood way to do that is to attend to your good looks chores. Brush your nair; it will love to be caressed. Give iQaai-s*i«kfc. isss, Kiss Fssturaa Syndics ts, Inc.) THIS GLORIFIED RICE PUDDING is another easy-to-do dessert. Just nest your favorite preserves on the pudding; serve with custard sauce. yourself a three minute scalp mas- . sage; unless the scalp is in good condition you can’t expect your hir sute spinach to have life and luster. Cream your complexion, rubbing upward and outward with the fin- i ger tips. Do circles around your eyes. Use the cream on your finger naila, rubbing it into the surround ing cuticle. Give your elbows a brisk lubrication. | — Art of Making Tea * * * Some Tips That Few Homemakers Know By IDA BAILEY ALLEN THE tea party in 1773 was a pre lude to the American Revolutionary War; but this tea party was differ ent. It was given to the good people of Boston, Massachusetts, by all the restaurants, which served free tea throughout an entire afternoon. The occasion was in honor of the Con vention of the Tea Association of the United States, held in nearby Swampscott. This Twentieth Century Tea Party was a meeting of the tea growers, blenders, packers and tea merchants to hear the report of a nation-wide survey on the use of tea, to find out how it is served in restaurants, hotels and on the home table, and what can be done to make tea an even more enjoyable and pop ular beverage. “The Americans do not seem to make tea as often or drink as much as the English people do,” observed the Che*'. The Real Taste “1 believe this is because most Americans do not know the real taste of tea,” I said. “Is it because the tea is of inferior quality, Madame?” “No, the United States Govern ment through its tea-tasters and testers supervise the quality of all the tea imported into this country and it is uniformly high,” I ex plained. “The trouble seems to be that the tea is insufficiently and in correctly brewed.” “Madame, I do not understand. All the homemaker has to do is to warm a tea cup; put a tea ball in the cup; pour in fresh boiling wa ter; cover with a saucer to keep in he heat; and let stand for three minutes. Then she has a good cup “Chef, your directions arc explicit and correct. But I regret to say they are not generally followed, in the lirst place, the tea cups are not warmed. In the second place, the water is not actually boiling. Fur ther, the tea cups are not covered, and the tea is not steeped for three minutes. The result is a pale imita tion of tea, a wishy-washy tepid beverage with no lift and little flavor. And still worse, many home makers try to make several cups of tea from one tea bag, each time get ting a more listless, tasteless drink. A tea bag contains the right amount of tea to make one cup. After that it should be discarded." “This use of the tea bag is all right for individual service, or f.->r perhaps two people, tete a tete,” re marked the Chef. “But for family service I think it is inconvenient to make the tea individually in the cup." Simple Answer “The answer to that is simple. We can make the tea in a warmed tea pot, using one tea bag for each cup, and pouring over a good-sized cup of rapidly boiling water for each bag that’s used. We clap on the cover, stand the pot in a warm place, and let the tea steep for three min utes. Then we remove the tea bags, and have perfect tea." hat method do you recommend ! in the case of loose tea?" inquired the Chef. First 1 warm the pot; then meas- 1 ure in one teaspoon of tea for each cup to be made. Pour in a good-sized tea-cup of boiling, bubbling water for each teaspoon of tea, cover the pot closely and let it stand in a warm place for three minutes. It should be poured at once off the leaves into a second heated pot in which it is served." “I see," said the Chef, “what the American family needs is a bigger and better tea pot! In keeping with the 20th Century Boston Tea Party, we are suggest ing a New England Style menu. TOMORROW'S DINNER ^£ Chilled Cranberry Juice Sally Lunn Panned Haddock Fillets Egg and Caper Sauce Potatoes O’Brien Tomatoes Country Style Caramel Rice Pudding Coffee or Tea Milk (Children) All M»aiurtm*nti Are level Recipe Serves fevr Panned Haddock Fillets Cut 1V& lbs. haddock fillets Into four portions. Brush with lemon juice; dust with salt and pepper; roll in flour and slow-fry in shorten ing or vegetable oil until golden brown and tender, about 8 min. Serve with egg and caper sauce. Egg and Caper Sauce: Melt 2 tbsp. butter or margarine and stir in 3 tbsp. flour, tsp. pepper, U tsp. salt and gradually 1% e. hot water. Cook and stir until the sauce boils all over. Then add 1 tsp. lemon juice, 1 tbsp. minced parsley, % e. capers and 2 coarse-chopped hard cooked eggs, and bring to a boil. Serve at once. Pickle relish may be substituted for capers. Sally Lunn Break 2 eggs into a qt.-sized mix ing bowl and beat until frothy. Add a scant c. sugar and beat together until creamy. Next sift together 2 c. flour, Va tsp. salt and 3 tap. bhWng powder. Add alternately to the fftst mixture with 1 c. milk. Add % c. melted margarine or shortening. Do not beat, merely mix gently. Trans fer to an oiled 7" x 11" baking uten sil and bake 30 to 35 min. in a mod erate oven, 375 F. Cut in squares and serve warm. -- ----- - In a small heavy frying pan melt Vi c. granulated sugar until the color of maple syrup. Add Vi e. boil* ing water and cook until the sugar melts again. Pour this into a double boiler top. Add 3Vi c. fresh whole milk, or 1 tall can evaporated milk and 1 tall can water. Stir in 3 tbsp. raw white rice, a scant Vi e. sugar, Vi tsp. salt and Vi tsp. nutmeg. Cover and cook over hot water lVa hrs. Stir every 15 min. during the first half hour, or until the rice be gins to get soft. Transfer to an oiled baking dish. Cook uncovered in a slow oven, 325 F. about lVi hrs. Serve warm with top cream, or ice cold with whipped cream or any whipped topping. TRICK OF THI CHIF For an extra refreshing fruit juice cocktail, combine equal parts chilled cranberry and orang^juice. Food for Thought Sandwiches can be made several hours in advance—even overnight— and kept fresh by placing them in the humidrawer or crisping pan of the refrigerator. It isn’t even neces sary to wrap them if they are kept there. Easy and delicious hot canapes can be made from a can of prepared codfish ball mix. Form into marble sized portions, dip in milk, roll in fine, dry bread crumbs and cook in hot fat until brown. Drain on paper towels. Spear on tooth picks. . Combine canned luncheon meat with cooked kidney beans and a well-flavored French dressing for a main dish salad; add sliced celery for crunchiness and a tablespoon or two of sweet pickle relish for tangy flavor. Use Hair Dyes or Bleaches? ;: Be Sure Skin Can Take Thf>m Bt HERMAN N. BUNDESEM.D. THE feminine practice of en hancing beauty by means of artifi cial aids is as old as antiquity. Queen Cleopatra herself, one of the most famous beauties of all times, did not scorn artifice as is shown by the evidence of ancient Egyptian tombs which show that the glamor girls of the Kingdom of the Nile used lead-containing eye and face paints with a lavish hand. Fortunately, our present-day cos metics are made with safer ingre dients. By and large, they cause little difficulty, but now and then they do result in skin inflammation. Chief offenders in this way are bleaching and dyeing preparations used on the hair. Dye may also cause the hair to become brittle and break off. Vegetable Dyes Vegetable dyes are generally quite rafe. Mineral dyes are seldom used. A third group of dyes contains a substance called paraphenylene diamine and pyrogallol. Patch tests show that about four out of every 100 persons are sensitive to these substances. When sensitivity to a hair dye is present, there is redness and itch ing of the eyelids and forehead, and behind the ears and back of the neck. There may be inflammation of the lining membrane over the eye called conjunctivitis. If sensitivity to the hair dye is suspected, a patch test may be car ried out to confirm the diagnosis. This is done by placing a bit of the dye on a piece of gauie and fasten ing it to the skin with adhesive for 24 hours. In treating the patient who has been found sensitive to a dye which has already been applied, soap and w ater are used first of all to remove all excessive dye. Next, hydrogen peroxide is applied to get rid'«f it. Then the hair is washed agam with soap and water. The inflammation itself may be treated with sootning solutions such as potassium per manganate. , Hair Tonica a Inflammation of the skin, as a re sult of hair tonics, occurs in the same areas as that caused by hair dyes. There may also be inflamma l0.n ^ the skin on the hand. Alco hol and some hair lotions may pro duce scaling of the palm of the hand into which the tonic is poured be fore it is applied. There may also be a cracking of the finger-tips from rubbing the preparation into the scalp. Certain hair cream may produce a condition like blackheads or pim ples on the forehead. Sometimes a perfume in hair preparations may lead to darkening of the skin of the forehead along the heir margins. Hair lacquers are employed to keep the hair wave in position. Sen sitivity to these preparations may occur several days after they are used, manifesting itself in inflam mation of the skin on the back of the neck, eyelids, or face. Persons who use preparations of these types should consult their physicians immediately should any signs of skin irritation occur. QUESTIONS AND ANStVJERS C. B.: Do diseased tonsiW dam age the heart and cause listAsnese and tiredness? wT Answer: Infection In the tonsils [nay be responsible for fatigue and listlessness. It is possible that it may also con tribute to the development of heart Jisease. If the tonsils arc infected, it prob ibly would be better to have them removed.
Daily Herald (Roanoke Rapids, N.C.)
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Nov. 8, 1948, edition 1
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