Indianapolis Times, Indianapolis, Marion County, 12 June 1936 — Page 38
TEXTBOOKON | "HOUSE WORK GAINS FAVOR
Wide Demand Reported for Domestic Job Training.
BY M. MARGARET M’BRIDE NEW YORK, June 12—The newest best seller in the book world has no illustrations and no striking Jacket cover. that would never pass muster with the smart promotion department of a publishing house, being overlong and unimaginative. “Training for Household Service Occupations in the Home” the book is called and the author is Helen Livingstone, who for the past two years has been running a jaeratory for the Girls’ Service League of America in which white collar girl workers, tired of being jobless, have been turned into successful domestics. Now in 23 states, the Women’s Division ef thé Work Progress Administration is introducing courses similar to those which have been carried out in New York, and Miss
It also has a title}
Livingston’s 100-page best seller will
be the textbook. Change in Work
“The day of the haphazard, carelessly trained household worker is over or nearly so,” Miss Livingstorie - declares. “The economic crisis has brought about the change. A few years ago girls without education or training in household problems went into domestic service. Today, women of education and training are turning to the fleld because in a period of employment sca. ity they know that it offers the comfortable home and an onli income.” All the students in the Girls’ Service League classes have completed grammar school and many are high school graduates. A number have had commercial training too. They have a scientific approach to their tasks. They learn that there should be orderly progression in domestic duties, that there is a scientific method even of peeling potatoes.
Started Experiment
Two minds with but a single thought were responsible for the inauguration of the. experiment in training household workers on an industrial basis. Mrs. Alexander M. Hadden, president of the Girls’ Service League, came back from England where she had seen a similar experiment conducted. She wanted to start it in this country. Miss Livingstone at that very mo-
Novel f Accessories Provide Decoration Motif for Baby Shower.
With a8 hat box .for the foundation and baby blue and pink in crepe paper as the color motif, a novel centerpiece can be fashioned for the baby shower table. . A wad of cofton, a few ribbon bows and some lace edge crepe are about the only other materials needed. All the accessories for this
\
ment was eager to open classes in household service, .but she had no place to hold them. She and Mrs. Hadden met and the classes began. At first only girls ‘who lived at the clubhouse were pupils, 17 and 18-year-olds who had had no previous business trdining or domestic experience. Then the experiment was enlarged and the training became strictly professional. There was instruction in everything from dishwashing to the proper attitude to-
ward an employer or toward a child
in the employer's home. Wide Inquiries As time went on, inquiries reached the Girls’ Service League from all over the country and from Canada,
attractive, cool-looking table de-
sign, except the silver, are paper. The tablecloth is shell pihk crepe with a white floral design. The runner. is a fold of blue crepe, lace bordered. A paper doily, edged with a border of gathered baby pink crepe, is placed under each plate. To make the centerpiece, cover a hat box with pink crepe. If you don’t have a hat box, you can make one of cardboard, 6 inches high with a diameter of 10 inches. Use a wad of cotton 5% inches long, circumference 3% - inches for the ‘doll’s head. Stretch a smooth. piece of
¢ - Cuba and the West Indies, That was how Miss Livingstone’s book happened to be a best seller from the: moment of its appearance. Orders poured in even by telegraph from communities that were anxious to solve their unemployment problem by this new method. For the method works. The girls
get jobs and keep them, Miss Livingstone says. ‘We have met with only one rawback,” she adds. “We can train household workers to professional competency and a professional attitude toward their jobs. But we ‘haven't figured out quite how to train home-makers so that
This "Bird's-Eye’
I I Is Seldom ‘that we at The Vietor
make an effort to select your: whole outfit - we think that you should make your own selection . . .. choosing
each piece carefully . . . and suiting your own taste with each individual item. But so many folks have asked us for a complete
grouping that we have decided to do it!
IN CHOOSING THIS outfit we have not taken our lowest priced furniture . . . we've taken medium priced goods that is the kind that you prob-
ably have in . mind.
peach crepe over the cotton, Tie at top of the head with spool wire. Paint a big-eyed baby face on the
doll and paste small bangs.on the
forehead, using yellow crepe. Insert three No. .15 wires tightly wrapped with white crepe into the head. Tie the doll’s head to these
wires at the neck. Fasten each wire
at the other end to the bottom of the box: with. gummed tape. Use alternate layers of white lace edge crepe and. white crepe and fold" each into a double collar. Tie these around the doll's neck with
they can direct these workers efficiently ‘and get the best use from
their services. “If we should have a school for employers next, we might solve the
American household service prob-
lem in no time.”
LUNCHEON PLATE HINT
Canadian Bacon Baked With Pine- _ apple Is Suggested. A good luncheon plate is built around Canadian bacon baked with pineapple. New potatoes in cream, radishes and ripe olives’ and but-
tered asparagus with pimento complete the plate. -
{into 4-inch lengths.
; Thoughtiessness Is Cause
of Spoiling Many Fine Cuts.
Thoughtlessness in cooking steaks
and chops may make them an ex-
travagant luxury, sure enough. They
“Meat and Macaroni * (Italian Style)
F00D
RECIPES LISTE
“| Dishes Served at Cafe
|are ng} so, necessarily, to begin | with
Porterhouse steak is carelessly prepared in many households so
J that it is not given its full value.
Aside from the waste in bone and fat, the tail usually is corisidered unfit to eat. More often than not
| it is over-cooked before the rest of
the steak is done and appears on the table an unappetizing burnt offering. Z But the tail has a fine flavor and it's cooked properly is just as deble as the tenderloin itself. Try
| trimming the meat from the fat.
string. To finish the centerpiece, paste a double ruffle—one plain white crepe and one ‘white lace edge
crepe on top of hat box wide enough
to extend out a little further than the lowest ruffie of the baby’s. collar.
Nut Cups Also Dolls
Doubled with crepe makes the wide border and back of the baby bonnet. Stitch the gathered lace edge crepe in place as illustrated in picture. Paste double bows of pink ribbon on either side of the bonnet and bring the ends under the baby’s chin into a third bow.
At each place put a white crepe covered nut cup, surmounted by a baby’s head in miniature of the centerpiece. Cover the nut cup with gathered white: crepe’ pasted into place. Paste lace edging of tiny paper. doily along top edge of the nut cup. Make doll’'s head. very small and fasten around it a double collar of white crépe. Make the collar and bonnet as in the-large centerpiece. Tie baby blue ribbon between double collars into bow in |i
front and place name card across
the lowest collar, To: make the snapping mottoes, cut cardboard mailing tubes (the tube in a roll of cellophane will do). Tuck party caps or other novelties inside. Wrap with double pieces of pink crepe
paper. Slash the ends and tie below
these slashes with blue ribbon:
—a nd We’ re Setting a New Record In
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elhe Living Room...
Put this piece of lean meat through the food chopper twice. Season with one-fourth teaspoon salt and a few grains of pepper. Mix with a few dried bread crumbs and a tablespoon or two of milk. Stir lightly with ‘a fork until thoroughly mixed and shape in a small cake the thickness of the steak.
Broil With the Steak
Fit the cake into the side of the steak and bring the fatty end of the tail‘ around it. Run .a skewer through the fat and meat cake into the loin of the steak to hold it securely. Broil as usual. Remove skewer before sending to the table. Rib lamb chops are cheaper than loin but they, too, may be served ‘just as attractively if boned and rolled. Ask your butcher to “French” the chops for you. To do this he will scrape the meat from the bone. Then you cen disjoint the rib from the bit of back bone and curl the meaty end back against the eye of the chop. Fasten with a skewer to keep in shape during cooking. Broil as usual and remove skewer before serving.
Preparing Cheap Cuts
Cheap cuts can be run through the food chopper several tinfes and made into flakes that can be cooked gue and are tender and appetizIt's {rie that most of the quickly cooked cuts of meat are the expensive ones and few of us want to spend long hours in the kitchen cooking the cheaper cuts so the chopping of the coarsergrained cuts makes them tender enough to cook quickly. Choose your vegetables and dessert just as carefully when you
Beef Loaf
Two pounds .ground lean beef, -quarter diced salt pork, four tablespoons flour, one and one-
Fry salt pork until brown and crisp. Remove pork from pan and cook onions for a few minutes in fat, then add flour and milk and
cook until thick.. Combine all in-
gredients. Mold in a loaf in an open roasting pan and bake in a moder-
Where Mrs. Lindbergh - Dined Qutlined.
At L'Avignon, the quiet little York restaurant where Mrs, Ch Lindbergh used to have lunch or three times a week, they cialize in the kind of summer fo that many a hostess would like serve at home if only she could: the right ideas into her head 2 then into mixing bowls and baking pans in time to set up a satisfying meal for guests who deserve I treatment. “Little. Gus,” who has been thers for a long time and who recently took unto himself a partner, Beretta, described some of 4 dishes, after waiting for a visitor admire the new murals which play © artists, Americans Apaches, in Paris, and the newly decorated barroom downstairs after bemoaning the loss of a ns tomer like Mrs. Lindbergh, who, he said, usually came alone, but occasionally: brought two wome friends. The menu and recipes
ate oven for one and one-quarter | his
hours. Do not cover pan and do not add water. Garnish with parsley or watercress. Be sure to eat the
garnish. Potato Salad
Two cups boiled potatoes cut in cubes, one tablespoon chopped parsley, ‘one-half tablespoon chopped onion, two hard-cooked eggs, onehalf teaspoon salt, % cup chopped celery, six radishes, mayonnaise. Mix potatoes, salt, celery, onion, parsley and ‘add enough mayonnaise to moisten. Put in refrigerator to chill. Garnish with radish roses and hardcooked eggs.
NN
piece of meat as you would if you
Summer Dinner Celery Hea Olives, Cantalou : tie: Madrilene ".
d Filet of Sole with Cider Breast of Guinea Hen Green Peas, Parisienne
Potatoes Chiffonade Salad ,- Be
Strawberry G!
Fish with Cider
Put filets of sole in.a fireproof dish, season with salt and pepper, cover with finely chopped shallots and put in enough cider to simmer the pieces of boneless fish. Cook in a moderate oven 15 minutes, or until fish is tender. Pour the cider into a saucepan, add butter, a or more of flour and stir until it thickens and until flour is thor ughly cooked. Add a teaspoon of chopped parsley and pour over the
were serving filet mignon. Try this | fish.
menu: Frenched lamb chops with potatoes in parsley, butter, Julienne carrots. in orange cream, a salad of tomatoes stuffed with cottage cheese and chives ‘and a dessert of pineapple ice with sponge cake. Julienne Carrots in Orange Cream Cut carrots in shoe strings and cook in boiling water until tender, letting the water cook away. Season with salt and pepper and a bit of sugar and pour over one tablespoon orange juice to one cup carrots. Add cream to barely cover and simmer until cream thickens and coats carrdts. Sprinkle with
‘build ‘your: dinner around a tricky minced mint and serve.
Peas a la Francaise
The . distinguishing . thing. about this dish is that hearts of lettuce and a few other things are cooked with fresh green peas, imparting & delicious flavor. The quantities are two pints of shelled peas, heart of 8 large lettuce, a few small p onions, one tial of sugar, one= eighth pouhd butter, salt, pepper and two tablespoons of water. Pub all ingredients in a saucepan, put on the lid and simmer for 35 mine utes. Separate lettuce hearts and arrange leaves and onions on each portion.
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A fine Vietor-International . . dual web bottom, 2-piece modern Charles of London suite. . Your choice of 3 colors. 3 lamps . + » including Bridge Lamp . , . Table Lamp . Junior’ Lamp. A walnut cabinet smoker with humidor. A walnut magazine basket. A lovely, colorful and comfortable occasional chair, Either an end table or an occasional table. A guaranteed 9x12 or 8.3x10.6 Axminster rug. Choice of many colors and pattérns, A glass tray top coffee table.
®The Bedroom... 1 Pisces—Very Modern
Your choice of either a modern or semi-mod-“ern bedroom suite including bed, vanity and ches 5S A “coil spring. Fier { An -innerspring mattress. / A bedroom bench. A guaranteed 9x12 or 8.3x10.6 Axminster. ng.
You won’t have to add one cent to the cost that we quote here . . . these outfits are complete . . . In style . . . quality . . . and quantity.
om ‘WILL FURNISH FOUR] 'WILL FURNISH FOUR
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The dining room, 109 plosss A S-ply walnut dining room suite . .. including table, 60” buffet, 5 chairs
and 1 host chair. A 9x12 felt base rug, ~piece set of dinnerware, .. AN
® The Kitchen
9 Pieces - A B5-pe. solid oak breakfast suite with extension or drop leat table. A fine Quick-Meal oil range or an equally fine gas or coal range. a hai felt base rug. utility cabinet color to suit you. A kitchen stool (Metal), :
With the
New 1937 ZENITH Ss BEDROOM * KITCHEN LIVING: ROOM:
f —We have a few of 2 hose fine, 7ull 8 11.