PAGE SIX THE LONG ISLAND TRAVELER. MATTITUCK WATCHMAN THURSDAY, NOVEMBER 13, 1041

Kathleen Norris Says:O l d M e n a n d W o m e n E a t T o o M u c h

(Bell Syndicate—WNU Service.)

TO LIVE — DON'T E A T Of course, no one expects you

to starve. B ut Kathleen Norris believes that many of the com- mon ailments o f older people are the result o f overindulgence. They could get along very nicely, she maintains, on about what our Victorian forebears con­sumed at five o’clock tea. You may feel that her plan is too drastic, but Kathleen Norris sug­gests that you try to eat as little, rather than as much, as you can. Don't stop at merely “cutting down" on desserts, gravy, hot breads and second helpings. W ork out a systematic diet—and stick to it. Then you w ill have nothing to fear from the fifties, the sixties and the seventies. And, best o f all, you won’t have to bore your loving fam ily and friends w ith your complaints about ailments you have no busi­ness having anyway.

To hear mamma’t martyred description of having had a "bad night” and o/ suf­fering “those spots poor grandpa always had before his eyes” infuriates lovtng chil­dren even if they don’t show it.

By KATHLEEN NORRIS

M o s t old p e rso n s e a t tod m uch . T h a t is w hy th ey so o ften a r e u n h ap p y ,

annoying , u se le ss a n d ill.T his is an u n p le a sa n t tru th ,

b u t it is one th a t m ak e s a m ost im p o rta n t d iffe rence in one’s life , w hen i t is fu lly g ra sp ed .T he difference b e tw een feeling young an d ch eerfu l an d e a g e r to se rv e , an d feeling h eav y and old an d ill is o ften th e d ifference only betw een a sen sib le d in n er an d a foolish one. i Tw o p o rk chops w ith g ra v y , m ash ed p o ta to , h o t b iscu its , a stuffed to m ato an d a cup cu s­ta r d can do you no h a rm w hile th ey re m a in in th e re f r ig e ra ­to r. B u t once in side you th ey can cause an amount of sheer mis­ery that may end in death .' Thou­sands of elderly persons kill them­selves with poison every year—only it doesn’t seem like poison because it comes off the family supper table.

In one New England town I visited many years ago the old people spoke of “getting your shock” as though it was something the postman infalli­bly delivered between the ages of 55 and 60. •" .

“Her father got his shock last win­ter. Poor M aria’s had her shock.Why Lizzie got her shock when she wasn’t but 32 beats m e!”

In winter this particular family, which comprised several famUies,, consumed meals that would have satisfied lumbermen. They were all elderly, but they ate just as they had in vigorous youth. Every meal was embellished with hot breads Shd variegated jam s; we had pie for breakfast and strong tea, witlTthick Jersey cream late a t night. Dum­plings, turkey dressing, fresh lob­ster right out of the bay and hot muf­fins were daily fare.

One woman,' complaining con­stantly of sick headache, vertigo, heartburn and a dozen other ail­ments, called down to her daughter each evening for a sherry and egg flip as a night cap.

Many Become Burdens.If all this resulted in a swift and

clean exit from this mortal scene it wouldn’t be so bad. But it doesn’t.The chronic dyspeptic, the patient sufferer from head colds and indi­gestion, headaches and chills, or from that perpetual languor and weariness that so many elderly women think is inevitable at their age—these people don’t die. No, they live on and on, a burden and expense to those who love them.

And yet the fifties and the six­ties and the seventies can be beau­tiful years, filled with vigor and health and service and the joy of life. There is no key to that envia­ble state more valuable than a de­termination to STOP STUFFING.

Some years ago I asked Irvin Cobb, who had been seriously ill, the secret of his restored health, his improved figure, his tremendous­ly increased vitality.

“Honey,” said this old friend mournfully, “ I’m tryin’ to eat only twice too much from now on, instead of five times too much!”

Now, by these suggestions for an old age that will seem like youth I don’t mean merely to cut down—a little—on starches, go easy on a sec­ond cut of roast beef, refuse the third piece of candy. I mean trying the little game of seeing how LIT TLE you can eat—that is, if you’re getting up in the roaring forties.

Happiness Ahead.You will find that you can live a

R a y o n F a b r i c P a t t e r n s S h o w

N e w E m p h a s i s o n O r i g i n a l i t y

By C H E R IE N ICH O LA S

about what our Victorian forebears considered “high tea.” You won’t eat more in 24 hours than they ate in the way of cakes, hot buttered scones, toast, cream, jam , marrons and chocolates at the cozy five o’clock fireside. Your breakfast will be what it is now; most of us aren’t sinners at breakfast. Your lunch will be a big plate of mixed salad with slivers of chicken or ham or crab or shrimp in it, and some dark toast; and your supper will be a bowl of soup, more buttered toast, and some fruit. Not any more rich meat, sauces, gravies,; starches, heavy sweets. Your sweets will be about what your baby grandson gets; cooked fruits, an occasional cookie, an occasional molasses taffy.

Achieve this by degrees, and you will find that this diet is far more filling than it sounds. And with it comes freedom from all the choked, poisoned, dragging ills of the body. You will sleep as soundly as you did at the age of 10; you will feel as light, all day, as a dancer one-third your age

We are very apt to feel, we^gm g women, that the younger generation owes us something. But we owe it something, too. Habitual complaints of “bad nights,” headaches, wearl ness, physical discomfort worry our children, as their nursery ailments once worried us. To see Mama plac­idly pouring cream over her mince pie, and then to hear her m artyred description of having had a bad night, and of suffering “ those spots poor Grandpa always had before hia eyes,” infuriates loving children, even though they don’t show it. The one thing a devoted son or daughter wants from Mama or Dad is health and cheerfulness. The old man or woman may be of real use and com­fort to the younger household, if he or she can forget bodily discom­forts long enough to find the oppor tunity.

A Boy’s Last Wish.One of our popular American writ­

ers of almost 100 years ago tells in her biography of the. desperate ill­ness of a beloved child of eight. He was just rallying from typhoid fe­ver, when he chanced to smell “Grandma’s dinner” cooking, and his mother reports that the “sore lit­tle -mouth” asked wearily what Grandma was having for Sunday dinner.

The answer included roast goose, stuffing, batter pudding, fried onions and beaten biscuits. The sick child begged for some.

What a joy,” writes the mother to gratify my darling's last

new type of glorious life, on~ju8« iasT wish proved

* ^ 0 LONGER are fine fabrics the exclusive property of the few

people who can disregard cost. There’s luxury for everybody these days, because of the advancement of rayon as a textile fiber during the last few years. Rayon has made pos­sible the reproduction of all the mag­nificence of traditional, quality cloths at prices well within the reach of modest budgets.

To the evening wear field, where luxury has always been the keynote, are contributed gorgeous fabrics worked'with all the lavishness and richness the feminine heart could ask. Exquisite, for evening, is crisp rayon taffeta in enchanting colors and new effects. Such novel taffeta finishes as gleaming satin stripes, metal stripes and striking plaid ef­fects with metal stripes and unusual color designs are seen in stunning bouff£int gowns like the model pic­tured in the foreground of our illus­tration. '

Beautifully adapted to the fluid molded lines of the current eve­ning season, sleek rayon jersey bruigs its lovely' draping quality to

sophisticated dinner and evening in­spirations. Jewel-toned rayon jersey falls in sleeky gleaming folds for the skirt and wide bishop sleeves of the glamorous dinner gown cen­tered in this group.

The vogue for street-length infor­mal dinner govms has inspired the long-torso style which combines a rich black rayon crepe skirt with a smartly contrastmg shaded rayon and metal striped bodice, as shown to the right. The long sleeves and low V-neck of the bodice are excel­lent fashion points, a t is the grace­ful all-round pleated skirt.

Indispensable in . the dinner and evening wardrobe are the rayon crepe frocks. Lovely versatile types, such as matelasse pattem- ings, tree-bark effects and mossy finishes give pleasing variety. The exquisite grace of line expressed in the slender, tiered frock to the left in the group interprets the beaiitiful draping qualities of mossy rayon crepe. In this instance the crepe is in a dusty rose, with the i-efined brilliance of cut steel at the draped neckline.

(Released by Western Newspaper Union.)

Large Patch PocketsExtend the ‘New Look’

Dresses and suits are very pocket­conscious this fall. Four seems to be the magic number for pockets and sometimes six—four on the long-torso jacket, distributed in two breast pockets and two hip pockets, with the skirt sporting two pockets op its own account.

Ingenious pocket arrangements are alsb expressed in connection with peplum flares. There are sep­arate stole scarf affairs made to wear with practical daytime dresses that are finished off at each end with huge pockets. They have zip fasten­ings, all very practical and usable.

Be Lovelier

Tip.to Toe—You’llBe Wearing One Color

The latest turn of fashion is to carry out the costume ensemble in one color from head to foot. Very handsome indeed is an outfit that created quite a sensation in the grandstand parade at one of the important games this fall. This stunning ensemble, done in the new gold tone so smartly in fashion, in­cluded a fleece boxy topper, a per­fectly matched handknit two-piece dress and a turban. Costumes all in the widely heralded “black plum” are also outstanding in the autumn- winter collections. Brown and to­paz colors are also very effective developed in single tones throughout.

Bangle BraceletsYoung girls are going in for a

new hobby. It is the collection of bangles for their bracelets which are for the most part in silver. You can buy cunning little trinkets galore at the jewelry counters, and a most thriving business is going on in their sale. However, it makes it far more interesting to add the personal touch of dropping a hint to doting rela­tives and friends that you would rather have a bangle to add to your collection than any other gift they could make to you.

Ostrich TrimThe much-beloved little pillbox

hat is taking on new glory this sea­son. Picturesque ostrich goes tra il ing down one side over the hair in a glamorous “portrait of a lady' manner. The huge profile berets arc also dramatically ostrich* •domed.

By VIROINIA VALE(Releaied by Weitem Newspaper Unton.)

I

T ’S difH cult to w rite ca lm ly an d c r itic a lly ab o u t W alt D is­

ney’s "D u m b o ” —in fa c t, i t’s p ra c tic a lly i m p o s s i b l e . T h is s to ry of th e b ab y e le p h an t w ith the over-size e a rs , w ho’s b o rn in ­to a c irc u s an d m ad e m ise ra b le by th e o th e r a n im a ls b ec au se of those sam e e a rs , is com p le te ly enchanting. There’s Timothy Mouse, successor to Jiminey Cricket; there’s the band of black crows, there’s the squealing circus engine—and there’s thie really'lovely sequence in which pink elephants dance. Every mo­ment of this hour-long picture is de­lightful—no two ways about it, you’ll have to see “Dumbo.”

— *—Jean Phillips, onee Jean Harlow’s

stand-in, had moved from a bit to a eo-starring role In Jnst two pictnres —she’s the first stand-in since Adrienne Ames to become a lead­ing woman, which Is bad news tor girls who hope to climb to stardom by that route. Her first break came when she was cast In “Among the Living'’: that performance earned her the second lead In “The Morn­ing After.” Now she’s co-starred with Macdonald Carey in “ Dr. Broadway.” Her resemblance to Ginger Rogers blocked her career when she first went to Hollywood.

— *—Glenda Farrell is happy. She’s

signed to play the ex-sweetheart of a gangster in “Johnny Eager” ; says she’s fascinated by the part, arid

GLENDA FARRELL

also wants to do it because the pic­ture is being directed by Mervin LeRoy, who gave her her first part Hn films.

— ^ —Irving Berlin has written 14 new

songs for “Holiday Inn,” more than have ever before been turned out in a single picture. Bing Crosby will sing some of them, Fred Astaire will, dance to them. The score in­cludes two old Berlin favorites, “Easter Parade” and “Lazy.”

----5K----

“Only tiifi brave deserve the fair” —and “only the fair deserve the brave.” In these times when men are so occupied with defense, wom­en and girls can maintain national morale only if they look their best. Just as soldiers, sailors and marines are required to keep their uniforms neat, to shave every day, to keep their nails in order, and to have good haircuts, so should women be especially careful of their clothes, their complexions, their hands and hair. The selection of stylish, be­coming dresses and the use of cold cream, powder, lipstick and nail pol­ish and attention to the hair are more important than ever before. Here is a lovely New York creation that carries out the trend of “dressi­er dresses” and feminine elegance with its smooth, slenderizing pock­ets and antique filigree gilt buttons.

Ginger Rogers and Cary Grant will co-star in RKO’s production of Bernard Shaw’s “ Arms and the Man,” w^tb an original score by Oscar Strauss, the Viennese compos­er. If yoii want to see another version of the same story right away, you can go to Metro’s “The Chocolate Soldier.” with Nel­son Eddy and Rise Stevens, of the MetropoUtan Opera company. It’s Miss Stevens’ screen debut, and Metro executives (eel sure tbat the public will tafcie her to their hearts.

LET THE GOBBLER STRUT ITS STUFF! ^ (See Recipes Below)

THANKSGIVING

Remember the parting of the Red sea in C. B. DeMille’s “The Ten Commandments”—or the chariot race in “Ben Hur”—or the earth­quake in “San Francisco” ? Mr. De- Mille thinks he’s added a memo­rable sequence to that list—the squid fight in “Reap the Wild Wind." Ray MiUand and John Wayne, in diving suits, are explor­ing the hull of a wrecked vessel in a search for Susan Hayward when they encounter the sea monster. Mr. DeMille donned a diving suit and directed the scenes, in a huge tank. For other scenes in the pic­ture he descended 20 feet into the Pacific, to the ocean floor. Said it was the only way he could get the eerie realism that he required.

This holiday is ours! As you bustle about and plan this year’s Thanks­

giving dinner, re­member this is the day we give our thanks for the bounteous harvest of the year, for the peace and the prosperity, singu­larly ours. Re­member, too, and cherish the fore­

sight of the Pilgrims who had the courage to start carving out this land of ours!

Yes, this holiday is ours, so let it be filled with the spirit of the day and wholehearted thanks.

Some foods are synonymous with Thanksgiving without which the day wouldn’t be complete, but don’t get into a rut about having the same dinner every year, vary the trim ­mings a bit and fascinate the family.

Thin wisps of croutons will in­trigue if you serve them in the oy­ster stew.

♦Oyster Stew. .(Serves 6 to 8)

1 pint oysters 4 tablespoons butter 1 quart milk Salt and pepper

Put cleaned oysters, oyster liquor strained, butter and seasonings in a saucepan and simmer gently until oysters curl a t the edges. Heat the milk, add to the oysters and serve a t once.

Has the family become a trifle weary of your old stufiling? Then try this savory new one with yummy sausage flavoring . which is right at home with either tur­key, goose, duck or chicken. The sausage stuffing will do a proud job with stuffed veal, pork or shoulder of lamb:

♦Sausage Stuffing.(Makes 6 cups)

4 cups soft bread crumbs % cup butter3 tablespoons chopped onion% teaspoon saltPepperVz teaspoon sage or thyme % cup chopped celery 2 cups sausage in the bulk

Melt butter, add onion and cook until it becomes yellow. Add bread crumbs mixed with seasonings. Mix in chopped celery and sausage. Cook 2 minutes, stirring constantly.

♦Turkey.Small birds are allowed 25 to 30

'minutes per pound for baking, large birds, 22 to 25 minutes per pound. Your oven should be set at 325 to 350 degrees.

♦Sweet Potato Puff.(Serves 10 to 12)

4 cups mashed sweet potato 2 tablepsoons fat 1 egg

Who’d be your choice to portray Will Rogers in Warner Bros, film of his life, made from the book,' “Uncle Clem’s Boy” ? At present Stuart Erwin, Spencer Tracy and Roy Rogers, Republic’s Western star, are under consideration. It’s said that Mrs. Rogers prefers Tracy, though Erwin’s supporters urge that he’s a better choice be­cause he resembles the famous comedian and philosopher.

— —ODDS AND ENDS-Haramouni will

star Charles Buyer and I'eronica Lake in "Honti Kong," a romantic story played against modern, ivar-lurn China . . . Cinn) Simms has ju»t been made an honorary eoUmel of Southern California district, American hegiim, Los Angeles—first tiint tt star’ll been awarded the honor by an en­tire district. . . U'e hear that Tony Martin said he was “ready and willing” to enter the army, even though an appeal from his draft classificution hud been filed . . RK(f» “Mexican Spitfire at Sea" brings you not only the team of Lupe y e ln and Lean Krrol, but 7.nsu IHtts, Elisabeth Ristlm, Charles iBuiidyl Rogers^ Eddia Ouita and Harry Uotnuus si m lL

LYNN SAYS:

To clean the turkey, singe it flrst, then remove the pin feath­ers with tweezers. Scrub the out­side with water. The inside should be wiped with a damp cloth. If there is any foreign odor, a half teaspoon of baking soda may be added to the water with which the turkey is scrubbed.

Allow 1 pound of turkey to each person. >Ulow 1 cup of stuffing to each pound of turkey. When stuffing, be sure to put som e^n the neck for this will give the bird a good full shape. Fasten the skin from the neck to the back. Stuff the cavity but do not pack since dressing swells.

For good roasting and easier carving truss the bird, by insert­ing a long needle througti breast, through rib at the base of the thigh. Draw the cord through and bring the string across by pulling the cord through the open­ings formed by folding the wings triangularly onto the back. Tie the cords.

Insert the needle through the drumstick joints, bring the cord around the tail, through the back­bone, and tie securely. Remove cord before serving.

THIS WEEK’S MENU

♦Oyster Stew Croutons♦Roast Turkey

♦Sausage Stuffing ♦Cranberry Orange Relish

♦Sweet Potato Puff ♦Brussels Sprouts

♦Hot Rolls Celery Curls Pickled Beets

♦Pumpkin or Mincemeat Tarts Hot Coffee

♦Recipe Given

Salt and pepper % cup milk or Vi cup evaporated

milk and V* cup water.Add the melted fat, seasonings and

milk to the potatoes. Beat the egg separately, add yolk first and fold in white to-the potato. Place in a buttered casserole dish, set in a pan containing hot water and bake 15 to 50 minutes at 375 degrees un­til light and puffy. Marshmallows may be placed on top of casserol* during last 7 minutes of baking time.

With all the soft food of the meal. you’U want something crispy and tart as a relish.

♦Cranberry-Orange Relish.(Serves 12)

2 cups cranberries, cleaned, washed " oranges, whole

cup sugarGrind all the fruit together by put>

ting through a coarse food grinder. Mix the ground fruit with sugar and let stand about an hour before serving.

' ♦Brussels Sprouts.Brussels sprouts lend a bright

touch of green when served plain with butter or crumbled, cooked chestnuts. Pick the dead leaves off the sprouts, then soak them in cold salted water for % hour. Wash and put in boiling water and let cook until just tender, about 15 to 17 min­utes. Drain, reheat, and serve aftor seasoning.

♦Magic Yeast Rolls.3 cups bread flour 1 teaspoon salt % cup butter 3 eggs1 teaspoon vanilla % cup sugar (rolled in later)1 tablespoon sugar 1 cup chopped nuts Vi cup milk V4 cup hot water

■ 2 packages granular yeast Sift flour. Add to IVi: cups of

fiour the salt and shortening. Com­bine as for pie crust. Combine milk and hot water. When luke-warm, add yeast and 1 tablespoon sugar. Combine with first mixture; beat until smooth. Cover and let stand 20 minutes. Add eggs, vanilla and the rest of the flour. Stir until it becomes a smooth, sticky dough, but stiff. Tie dough into a cleaa cloth (wring out in cold water first). Drop in a pail of cool water. In an hour the dough will rise to the top. Remove and turn on a platter and cut into pieces the size of an egg. Roll in sugar and nut mixture. Twist into figure eights. Shape and turn onto a greased pan. Let stand S minutes and bake 10 minutes a t 42S degrees F.

Remember how mother used to make her pumpkin pie and tarts th* day before and how good they al­ways tasted after they stood in the cool pantry over­night? Why not try it this time?It’ll save you a great deal of fuss on the big day it­self besides giving the tarts a chance to mellow and ripen for ex­tra good flavor.

♦Pumpkin Filling.(Makes 1 large pie or 10 to 12 tart«>

cups prepared pumpkin % cup brown sugar 1, teaspoon cinnamon ^ teaspoon jginger1 teaspoon salt -2 eggsl¥i cups milk

For fresh pumpkin, steam or bak* until soft and put through a sieve. Add remaining ingredients in order given. Turn into crust lined pi* tin or tart pans and bake first in • very hot (450 degrees) oven, then reduce temperature to 325 degrees and bake 25 minutes.

(Beteated by WMtern Ntwipspar Uniaik) ,

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