Casper Daily Tribune Newspaper, February 18, 1923, Page 10

ke in gi th by ne x BE i RB anne Words Fail When One Attempts to Describe the Exquisite Charm of the Newest in Underthings—White Holds Its Own in Midst of Rainbow of Fascinating Colors. What could be more conducive to sound and dreamless slum- ber than a lovely gown of peach crepe de chine, which needs no other decoration than the scalloped edges and ribbon? HE time was when one's under- | things were merely incident- als; when one selected lin- gerie withan eye to utility and never thought of considering them in relation to the entire costume. All of which is most delightfully changed, The fashionable woman of today spends quite as much care on the details of her exquisite lingerie as she does upon her gowns. For she has learned that the latter can not attain perfection if she is to allow it to cover all sorts of bifhchy and protruding garments. Our grandmother, of course, would have thought a nightle of crepe georgette the height of foolishness. But then our grannies, many of them, went to bed in a night-cap and flannel slumber slippers. Some of these new fragile underthings do look as if none but the lilies of the figld might ever be permitted to don them, they are such delicate and fairy-lke affairs. Here to Stay. But you will be surprised to find how long they will wear, and how splendidly they will launder, Crepo de chine lingerie has made a place for {tself which nothing will ever banish. And, while there ts a dec ed trend back to the all-white u garments, many of the newest anc smartest models are of the most ex- otic colorings. There are some cinating new pastel tints which rejotce in such plea star and honeysuckle pi But there {s as well a goodly assortment of street shad able color blue. lingerie, but if you have seen it tn sing names as clover, blue jay, such service- {ge and French bit unusual in a new sort of orchid having consid- erable pink, is one of the most ex- otic of the high colors. One of the smartest shops features it in a vest chemise which uses a great deal of embroidered net to give it its sophis- ticated alr. Embroidered net motifs, by the way, are being given prom- inence. They are placed as a rule between rows of fine hand tucks or dainty Val. insertion. Tho Sleevp Question, Garments topped with lace yokes are well liked. Soft Italfan and Ort- ental laces are used for this purpose, Very often the sleeves are missing altogebther in the nighties, following the theme of daytime gowns. Again, the lace of the yoke 1s allowed to ex- tend over the shoulder, softly veiling the softness of the flesh beneath. In chemises, step-ins and camisoles the bodice top has practically replaced the built-up armhole, This natural- ly {s a result of the absence of the sleeve in the gown, and is the only armhole permissible in the majority of tollettes, There is a noticeable Hking for Iin- serie of glove silk, and, although we once were rather astonished to find anything except vests of this ma- terial, we now may select any or all articles of it. It has delightful cling- ing qualities, which for many is a decided detriment, since it often clings at the wrong place and does not give as great a freedom for the outer garment as the lustrous silks. Radium silk {s somewhat of a newcomer in the world of Mngerle. It is perhaps at its best in a delicate tone of orchid, and more often than not it is touched at some place with peach or apricot. Indeed, the affin- ity of these two colors {s remarka- ble it is nothing more than a t of ribb he one color other It must be there. > Yolle Popular Lest think °th e for anything but Crepe de chine, satin, lace ribbons and French bowers—could anything be more dainty and feminine than such fabrics? Every woman loves them all, especially when made up in the attractive manner shown above. At the left is a rose pink negligee, all frills and ribbon flowers; next comes a simply designed pair of Billie Burkes in yellow satin, then a pale green combination trimmed in filet and last a georgette combination and skirt in flesh, silken things in milady’s favor, let me call your attention quisite bits of batiste and French voile which are being shown. White batiste bound in high colors, such as Three Handy Home Made Kitchen Bags Food-Chopper Bag. O keep a food-chopper from getting dusty make a bag from heavy crash or denim 12 inches wide by 18 inches dle, take an 18-inch plece of rope, covered with denim or several thick- nesses of denim sewed together, Sew ends to sides of bag. with a large hammer, small hammer, screw driver, one or two wrenches, cutter and an assortment of nails and screws, also a small tin box for different sizes of tacks. can easily be done on short notice when everything is kept together and ready to carry off to any part of the in pantry or closet, points at the lower ecge of step-ins and pantaloons are invariably bound string at top. After washing chop- per, drop all the parts into bag. Also strip of wood ix Inches long to lay keep the table from To Cook Cabbage. include a thin Quarter the cabbage, cover it with When it boils*up add one-fourth teaspoon of soda and ta- boiling water. screwed down. when not in use. blespoon of salt. utes, drain and return to kettl Handy Tool Bag two pieces of hea Money Case. inconspicuous money to be used around the home and tucked away at any time is made tyle of crash or canva: of an egg, pepper and one t lower corners there {s no I when boiling. with astrip of material, For the han- Take material double or line with different color. Bind with tape or some material and fasten with a press button. When soiled, this can be laundered. i PRACTICAL HINTS, If the ticking of your watch an- noys you at night, but you need it near you, place it under a tumbler, and the tick is silenced, but’ the watch is still in sight. Hang small pieces like hand- kerchiefs, collars, etc. that have been washed in a small net bag. They will not get lost and dry just as east- ly this way. An easy way to finish seams and one which is decorative as well is to blanket-stitch them with embroid- ery colton YY ‘tha Chemise and petticoat to match are dainty with fine lace trimming and insertion. Pajamas, frilled, may be most feminine. Cheese, the Housewife’s Standby HEESE is undoubtedly one of the most valuable of foods and, as it is rich in protein, it may well take the place of meat. In its raw state cheese is not easily nor quickly digested, but it contains an important medium in increasing the digestibility of other foods. This is explained as follows: One of the chief properties of cheese de- composes readily, and on reaching the stomach it causes change, thus spurring on the process of digestion. For this reason raw cheese is best served at the close of a meal. Cheese contains to the pound far more nutriment than meat, and phos- phate of lime, which is very valuable |1s a bone-builder and as a nerve restorative, forms an important con- stituent of cheese. In foreign coun- tries cheese is used to « far greater extent than in America, and sturdy out-of-door workers and persons ac- customed to strenuous exercise in the fresh air use it as one of their staple articles of diet. In combination with eggs, milk and breadcrumbs or cereal products it will furnish an infiite variety of appetizing, substantial dishes at very small expense. Any of these are suitable as the main course for the home luncheon or supper. Tho provident housewife will find that a jar of grated American cheese standing ready on the pantry shelf is indeed a “friend in need,” and it may be added to many dishes, in- creasing the food value and improv- ing their flavor. It {s excellent with many soups and should be sprinkled or stirred in while the soup is very hot, so that its solubility may be assured, When used in au gratin dishes it is generally best to mix with grated dried breadcrumbs, as in this way it will form a crisp, brown crust, instead of resolving itself into a leathery, stringy covering. Cream Cheese and Pepper Salad. Mash a cream cheese to a paste and add two tablespoonfuls of chopped Maraschino cherries, three tablespoonfuls of chopped black walnuts and two tablespoonfuls each of drained diced canned pineapple and quartered and peeled Malaga grapes. Moisten with mayonnaise dressing and pack into halved green peppers from which the sec r membranes .haye been remove Chill on the ice and serve, cut in slices and lay on crisp lettuce leaves. Hot Cheese Sandwiches. Cut bread in slices one-third of an inch thick and cut the slices in halves. Spread with butter and cov- er with a paste made from grated American cheese, a pinch each of salt and paprika, a dash of mixed mustard and Worcestershire sauce to taste, Put the sandwiches togeth- er, dip quickly in beaten egg, mixed with milk, and saute on both sides in hot butter. Savory Cheese. Beat one-quarter of a cupful of butter to a cream and add gradually one-quarter of acupful of grated cheese, a tablespoonful each of chili juce and grated onion and one tea~- spoonful each of chopped parsley and Worcestershire sauce. Mix well, blend in one minced, canned pimento and -press into a cup. Chill on the ice and serve unmoulded with toast- ed crackers, pulled bread and crisp celery, or lettuce with French dress- ing. Apple Toast. Peel, core and quarter half a dozen apples, and cut them in slices, Put a piece of butter the size of an egg in @ saucepan; add the apples and throw over them five small table- spoons of powdered sugar and two of water. Stew quickly. Fry slices of bread a nice yellow color in a little butter, place on a dish, cover with a little sugar and the apples. Serve hot. Steamed Apple Pudding. Rub together two tablespoons but- ter and two cups of soft bread . crumbs, add half a cup finely chopped apples, half a cup sugar, one-eighth teaspoon nutmeg, grated rind of an orango, one chp currants or raisins, two tablespoons orange juice and two well beaton eggs. Put in a well-grensed mould and steam two hours. Serve with hard sauce. Brown Peanut Candy. Boil together a cupful each of mo+ lasses and 1 sugar, a table- spoonful of and two table- onfuls of butter, When dropped in add a mo’ eu teaspoonful cf baking powder hard and pour