Indianapolis Times, Volume 43, Number 124, Indianapolis, Marion County, 2 October 1931 — Page 17

OCT. 2, 1931.

Patrons to Open Season at Galleiy Hoosier Salon Patrons Association will open its fall season with a reception and tea at 2:3° Tuesday, Oct. 13, In the Hoosier Gallery, 211 West Wacker drive. A program on the ' Early Crafts end Coverlets of Indiana” will be given by Mrs. Kate Milner Rabb. An exhibition of autumn landscapes still life and figure compositions, contributed by the various* artist members of the association will be held in connection with the reception. The exhibition will be open until Nov. 1, and will be available for booking thereafter, through the Hoosier Gallery'. The association has made plans to conduct a loan plan this year by offering a picture a month to each Patron member, which may be placed, in turn, in the public school, homes, offices, or houses of fraternities and sororities. Each picture may be kept a moihh, or sixty days, if desired, and returned at the end of that time to be loaned to another member. A story pertaining to the work of the artist accompanies each picture, with a lecture on how to study a landscape. Lectures which are given in the Hoosier gallery in connection with each exhibition will also be mailed throughout the year. Many schools already have received the pictures, and are circulating them irom room to room. It was announced that anew prize has recently been offered to be given at, the annual Hoosier Salon, which opens in .January in the Marshall Field Galleries, Chicago. The Shawness Stone Cos., Bloomington, has offered a cash prize for the best ornamental gargoyle downspout made from Indiana Limestone.

Fayette Club President’s Day Will Be Observed at Tea

President's day will be observed by the Fayette club with a musical tea today at the Spink Arms. Mrs. Ador Krueger is the incoming president. At tea time the table was arranged with a rbse filet eloth, centered with garden flowers and lighted by rose tapers in crystal holderr,. Mrs. Krueger, assisted by Mrs. T F. Thomas, vice-president, will preside ,at the tea table. Assisting in the dining room will be Mesdames Arthur H. Ferris, Wil-

Senator Robinson to Speak at Luncheon of Council

President’s day of the Indianapolis Council of Women, honoring Mrs. Frank A. Symmes, will be observed Tuesday with a luncheon meeting at North Methodist church, Thirty-eighth and North Meridian streets. Senator Arthur R. Robinson will speak on, “Uncle Sam in the Philippines.” Mrs. Mary E. Wilhite, who just has returned from Columbia university school of music, will give an organ program, and Mrs. Mary Traub Busch will sing. Members of affiliated organizations should make reservations with their rielngates by Saturday morning. Mrs. John P. Cochrane and Mrs. C. W Foltz also will take reservations. Public is invited to the luncheon to be served promptly at 12:30. MRS. OTHO G. BELL WILL BE HONORED Mrs. Leslie C. Oalbreath entertained Thursday night with a miscellaneous shower at her home, 260 North Rural street, in honor of Mrs. Otho G. Bell, who was Miss Ethel Raasch before her marriage Sept. 11. Mr. and Mrs. Bell will reside jn Cleveland. Appointments carried out a pink and green color scheme, and baskets of pink roses and garden flowers decorated the house. Mrs. Galbraith was assisted by her mother, Mrs. Lowell W. Bell. Guests were: Mesdames J. Doyle Jessup, Harry B. Griffey, Rodney Curry. Victor Landis, Charles Raasch, Misses Mary Morse, Ruth rntton. Frances Ruske and Marguerite Cioens.

A Day’s Menu Breakfast — Chilled grape juice, cereal, cream, codfish hash, corn bread, milk, coffee. Luncheon — Eggplant with cheese on toast, celery hearts, apple tapioca pudding, milk, tea. Dinner — Ham and potatoes on casserole, baked onions, endive and cabbage salad, fried cakes and cheese, cider.

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—WHAT’S IN FASHION?—

NEW YORK, Oct. 2 —Do you let your dog come into the dining room at meal time and sureptitiously hand him tidbits? You’re following a good old Early English custom if you do. And thereby hangs a tale and a reason for some fashionable modern dining room furniture. In the days of Queen Elizabeth dogs were fed at the table, but not surreptitiously. Life was a hearty affair in those days. Great sides of beef, whole sheep and pigs were consumed at a single sitting and without the modem refinements of knives and forks. Bones and leftovers were thrown to the dogs who clustered round. But the floors were stone and not very warm so they -were covered with rushes and straw. Thus Came Stretchers Bones, dogs and straw got all mixed up together and the dinner found it safer, warmer and cleaner to rest their feet on the table stretchers —those heavy wooden bars that extended between the table legs a few inches of! the floor. The weight of their heavy boots wore down the stretchers. And that’s why when you go to buy a good modern reproduction of the old Jacobean dining room table you’ll find that often the stretchers have been constructed to look as though they were worn. Jacobean dining room furniture is in fashion today. But only in dining rooms of good size . . . large enough to take this rather massive heavy-looking furniture without seeming crowded. Heavily Caned Oak The Elizabethan dining room was very big and bare. The furniture was simple and rectangular in line and elaborately carved. Oak was the wood used and oak

Ham B. Kuhn, Joseph M. Taylor, Earnest Goble, Walter Nelson, and R. H. Reed. Mrs. Elsie Manning is in charge of the program, which will be presented by pupils from the Manning Music studio. Numbers will be given by Misses Maxine and Marjorie Hook, Margaret and Maxine Neukom, Dorothy Mae DeLong, Doris Deal, Virginia Brattain, and Ralph Manning and Forrest Deal. The club is composed of women w’hose homes were formerly in Fayette county.

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Senator Arthur R. Robinson

AVALON TO OPEN WITH BRIDGE FETE Avalon Country Club will open the winter social season with a formal dinner-bridge party Saturday night. Dinner will be served at 6:30, and those unable to attend are invited to be present for bridge. Hosts and hostesses are Messrs, and Mesdames J. H. Holtman, W. K. Gearen. W. H. Roberts, and W, L. Hoyer. Reservations may be made at the club office.

|sEIF-SERV * SOUTHJLLINOI^S^^I pjajHElfejit Next Door to Rite’s Jewelry Shop h r. M. OPEN EVERY NIGHT UNTIL 8 P. M. Sensational Sale “SERVE Stunning New Fall YOURSELF JOMI nococrc and save!” 4ytjPncSSES men’s MnrSA.95 o I'iTfc im mp u“l|g/ *B^iy lllm The very sraarte6 t fashions—Lovely Outfit yourself j? cm colors—All sizes. with K?\jp.p| , expected to " I j IlfrHllT Gity s Greatest Value! w J o ° n r e the jv-4 FUR-TRIMMED MB _ ; fc H ]lf COATS®?— ““ * 1 j n 1 w a— topcoats m ■ 1 M Presented in the very B All pi a m aap* wS| "olors 1 materlala and m **• tM*s*9%) SHOP SHAW’S WINDOWS—4S SOUTH ILLINOIS STREET

Jacobean Dining Rooms Directed By AMOS PARRISH

is still the most fashionable kind of wood for modern reproductions of this furniture, though rich walnut is often used with excellent effect. If you’re going to use Early English furniture in your dining room, remember it looks best combined with the sort of accessories that were used with it originally. Call for Rich Colors That means heavy, sturdy looking ones ... of wrought iron, pewter or heavy pottery. Ladies of the Elizabethan days did a lot of crewel embroidery to keep themselves busy while their men were off fighting. So in the modern Jacobean dining room draperies with crewel designs are most appropriate of linens printed in patterns that look like crewel work. Colors were strong, rich, vigorous —deep reds, rich blues, emerald green. And though few carpets were used in those days, oriental rugs in bold patterns and rich colors are the ideal modem floor covering with this type furniture. Two Fashionable Ways You can assemble your Jacobean dining room in two fashionable ways. Have it authentic, with as nearly perfect reproductions as you can find. Or modify it, keeping the general spirit of the old time room and coloring. For instance, here’s a typical scheme for an authentic Jacobean room done in modern reproductions. On the floor an oriental rug in rose, blue, old gold and a touch of green. At the windows glass curtains of coarse filet net or fish net in natural color and overdraperies of Jacobean linen in red, blue and green on a natural ground. Early English Type The overdraperies should be hung from a wrought iron pole and finished with wool fringe. The furniture should be carved

Daily Recipe HARVARD BEETS 6 medium-sized beets 1-2 cup sugar 1 tablespoon cornstarch 1-2 teaspoon salt 1-2 cup vinegar 2 tablespoons butter Wash the beets, cook them in boiling water until tender, remove the skins and cut the beeta into thin slices or cubes. Mix the sugar, corn .tarch and salt, add the vinegar, let the sauce boil for 5 minutes, stirring constantly. Add the fat, pour the sauce over the beets and let stand for a few minutes to absorb the sweet-sour flavor of the sauce.

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THE INDIANAPOLIS TIMES

Earl English oak and the chair seats of blue damask or red leather. If you w’ant a modified Early English room try a carpet of plain brown, glass curtains of tan marquisette and over draperies of copper damask hung straight from an iron rod and trimmed with bush fringe. Choose Early English type furniture in a rich walnut and cover the chair seats with green and copper brocade. 0 0 0 Would you like free information on any of the following? 1. What are some smart fall and winter costume color schemes? 2. What are the rules for hanging pictures? 3. What kinds of wallpaper are in fashion? Check the ones you want. For information on any or all of these, send stamped addressed envelope to the Woman’s Editor, The Times. (Copyright. 1931. by Aijios Parrish) Next: Amos Parrish shows how the new gloves give you slender wrists. ANNOUNCE WEDDING OF MISS SHANAHAN Announcement of the marriage of Miss Julia Shanahan, daughter of Mr. and Mrs. Bart Shanahan, 227 Summit street, to Joseph O'Connor, which took place Aug. 29 at Holy Cross church, was made at a party given Wednesday night by Miss Marie O’Connor, sister of the bridegroom at her home, 2257 Broadway. Sixty guests were present. The bridegroom is the son of Mr. and Mrs. Michael O’Connor. The Rev. P. H. Griffin, Chicago, cousin of O'Connor officiated at the wedding. Mr. and Mrs. O’Connor are at home at 915 North Drexel avenue. Auxiliary to Meet Ladies’ Auxiliary to the United Commercial Travelers will meet at 7:30 Saturday night at the Woman’s Department Club. Hostess to Sorority Alpha chapter, Xi Delta Xi sorority, will hold a social meeting tonight at the home of Mrs. Lee Nichols, 4137 Byram avenue.

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Macaroni Is Sure to Give Real *Value ’ BY SISTER MARY NEA Service Writer One of the foods which gives an excellent return for the money invested is macaroni, or one of the “paste food” products. These products are not perishable and always are available in some form. There are innumerable shapes and brands of macaroni products on the market which add variety to the ways of serving the pastes. Some of them, such as bow knots, shells, alphabets and twists, are made especially for the Italian trade, but mothers will find them a source of delight for children. Hard Wheat Is Used Avery hard wheat is used for the milling of the flour to be used in the making of paste food products. This flour is known as semolina. Macaroni made from pure semolina has a rich yellowish tinge, while that made from a blend of semolina and the farina of spring wheat is not quite so yellow. Macaroni products, as made from high-grade semolina or farina, afford the homemaker the means of serving a food rich in two of the most important food constituents and the cook can add the third in her sauce. Best in Combination Consequently, the housewife can serve one dish which will supply the muscle building element derived from protein,, the energy producing element derived from carbohydrates and the reserve force element derived from fat. Although macaroni is very nutritious, it’s a somewhat bland food and should be combined with other foods which have a decidedly pronounced flavor. The texture of macaroni, being quite smooth and soft, needs a crisp food of contrasting texture for a

S \ —JUST RECEIVED- qc 1 ■—§ 9xl s a°n VEL-LOOM RUGS* /_ 1™ These rugs are truly beautiful . . . they are not Linoleum of Felt-Base Rugs . . . they are a woven fabric rug and fin IFwear and look like a fine VELVET RUG. ji Formerly Sold at $18.75 —While They Last ■ A Stupendous Purchase and Sale lip?—lß7 Axminster mw and Velvet I RUGS We Want to Sell Every One of I hese Fine Rugs Saturday and in Order to Accomplish This We Have Marked Them at 33 1-3% Less Than Their Regular Selling Price. RttftT To Be Sold lor Cash Only! if *2B SEAMLESS AXMINSTERS *1 !iSfey a few Wiltons and 9x12-Foot and 8.3x10.6 Sizes—To go at ■ American Onen- ■ ■ included _ _ ________ __ _ —- P" ■"-*242 SEAMLESS VELVETS sls——and 8,3x10.6 Sizes — T6 go at ™ *42= Heavy Plush AXMINSTERS s 2B= ‘l9~ AXMINSTERS and VELVETS *IOJ2 6x9-Foot and 7.6x9 Sizes —To go at 11.3x12-Foot and 9xl2Foot Size RR l§|k ALL-WOOL SEAMLESS RUGS a V<— That Sold Up to $31.50 to Close Out at "FREE! & —As an Added Inducement We Will Include a £***<s2 Large Size Heavy Blanket Free WITH EVERY RUG PURCHASED SATURDAY! K Oliver Open Anywhere f] 1 Until 9 i" I 1 o’clock Indiana L J Saturday

satisfactory combination. Because macaroni is also a rather concentrated food, it should be served with foods which will add bulk or “roughage” to the menu. Potato, rice and tapioca, which are also rich in carbohydrates and are soft, bland foods, should not be served at the same meal with a paste food. Macaroni, spaghetti or vermicelli can be used interchangeably in most recipes. While any and all of these pastes should be tender all the way through when cooked, they should not become a soft, pasty, shapeless mass. Overcooking produces as unpalatable a result as undercooking. Allow two quarts of boiling waier and two teaspoons of salt -for each cup of macaroni to be cooked and cook until tender. Be sure the water is boiling hard when the macaroni is put in and add it gradually so that the boiling will not stop. The length of time varies somewhat, depending on the kind of macaroni used. That made from pure semolina takes longer to cook than that made from lower grades. BABY'S coij*s

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