Casper Daily Tribune Newspaper, March 4, 1923, Page 24

ood Time O Underwood 4 VELVET WRAP FOR. THE DES Velvet Cape Holds First Place in Fashion’s Favor VENING wraps ent. We the vogue of the c was prac- tically over, yet we t prominent at the greatest of social evonts, It 1s considered quite the thing to collar the cape with self material, which may be given any one of a number of distinctive treatments. The collar which is termed the “bolster” is both smart and becom- ing, since it frames the face of the wearer in the most alluring manner. The bolster collar was a feature of a handsome wrap of chiffon velvet in that fascinating color known as American Beauty, which is so won- derful when worn by a stately, dark- hatred woman, as it was to be in this instance. It was lined with silver brocade, as you may have noticed that a great number cf the most charming capes are. Both silyer and gold brocade are a lu note were never than at pres- been told that ve xurious not to be over-looked in a season of magnificence, And, too, it is often the means of forming a harmony be- tween the gown and the outer gar- ment, The graceful bolster collar, which {s really a rolled and corded affair, stood well out from the face, and fastened low in front. And a hand- some headdress in the form of a coronet of platinum cnd rhinestones repeated the theme of tho toned lining. Black velvet lined with Lanvin green, which, by the way, is one of the newest colors; black velvet in- terestingly combined with ermine in a model from Redfern; black velvet collared in roses of cloth of gold and lined with gold and cerise broche; these are some of the capes One sees in the smartest shops. Collars of Roses. You will consider t e adorable collars of planning your silver- roses in evening wrap. They are huge affairs and may border the edge uf the self collar or they may form the entire collar in themselves. The former theme was employed in a handsome affair worn at a recent fashionable reception. The cap) was of black velvet, marvelously embroidered about the lower edge and half way to the waist in gold threads, And the roses bordering ths collar complet- ed the whole, giving a touch of chic which was distinctly cf Parisian origin, Embroidered capes of velvet are Playing an important part in the world of fashion. Metal threads are used as a rule, and an elaborate de- sign is followed. Thore doesn't seem to be any limit to :he extrava- gance of the present-day mode, par- ticularly in the matter of evening wraps. I came across an unusual affair in a little shop devoted to the exclusive. It had started its career = #8 a priest's robe in the interior of India. And it boasted the intricate work and the rich coloring for which that country is known. Although it was still a square, or rather an ob- long piece, with nothing done to change it from its original state, the woman who carried it home fn triumph will wear it to her next af- fair and be the envy of all her friends. Sewn on the fnside at the proper place were two bands, through which the arms were to be thrust, and these were sO applied that the gar- ment when worn hung fn a point at the back, with the corresponding point turned back to form a flat col- lar, It really made a stunning cape, and the material was the last word in richness, It does seem as if a stunning cape adds something to the evening cos- tume which {s not to be obtained in any other way, don’t you think? There is such air of sophistication about it, and such a graceful charm, that the bitrators of fashion can never make up thetr minds to discard t. Other st and go, but the ecessary part formal Wear, may come cap of the remains smart toilet for Dainty Evening Equally Dainty Outer Garments to Cover Them--- Bolster and Rose Collars of Self Material Are Prominent Features of Season’s Most Popular Styles s a=-Plenty Call F Gowns Require Black Velvet, With Gord Embroidery, Roses of Gold as Garland About Neck BE TRUE TO TYPE IN CLOTHES AND MANNERS ALIKE IF YOU WOULD BE CALLED CHARMING HE woman who is strictly true T to type is the woman who merits such bits of praise as “charming,” “pretty,” “well groom- ed,” etc. It's an art—this dressing and acting up to one’s particular type—but fortunately an art that can be acquired, Judging from the num- ber of women who are untrue to thelr kind though, one concludes that ignorance, or worse still, con- celt, is responsible. No doubt you have among your acquaintances a tall, slender girl of the “willowy” type with a face lovely in its scren- ity. She would be compellingly beautiful if she only dressed and acted herself. Instead -she- insists on being “cute.” She frizzes her hair into cheek ringlets, she wears quaint clothes, giggles—in short, affects all the mannerism of her “petite” sister, Consider Your Inches, Perhaps you have known some one of the “petite” too to err grossly in the matter of types. It is not an un- common sight to see a woman meas- uring not more than 4 feet 10 “act up" to the part that should be played by her sister of 5 feet 10. She bears herself with a hauteur that must needs provoke smiles from the really interested observer. There is emphasized dignity in everything she does. She dresses tall and top- heavy, and in a word, just bungles through everything because she has failed to study herself, or better still, to classify herself. Is it because so many women think themselves above dofinite classification that there is such en appalling number of them who give the impression of not knowing them- selves? Undoubtedly that is the case, Just suggest to any woman that she shouldn't wear this, or should wear that, and she is piqued to the point of making a catty re- mark. Why, there is an incredibly large number of women who think that they can get away with any- thing! Fads alone are conclusive proof of that. As a matter of fact, just one woman in a thousand can carry off even half the fads that present themselves in her lifetime. And she is most of the time the per- fect thirty-six whose 5 feet 5 may be coaxed into piquancy as well as lengthened into regality. Nor {s the 5 foot 5 sufficient; for she must in addition be a perfect impersonator ot several diverse types, Is It Concelt? So if you have come to the conclu- sion that you are above mere “type,” then you thereby credit yourself with being the perfect thirty-six and a clever character impersonator as well. Now, isn’t conceit to blame for most of the failure to be one’s own true self in dress and manner? Any woman can classify herself if she only has the inclination and then takes the time, Surely you know whether you are tall or short, svelte or embonpoint; certainly you can tell whether you are light, dark or medium. And as for your character, no one can read that quite as wellas yourself, if you will only be un- biased in your judgment. Remem- ber that it’s the woman who is true to type who makes the most fayor- tble impression always. @QUnderncoe Fond of Salads? Onion Salad With Olives. Slice large onions in thin slices and sprinkle with sugar. Let stand one hour, then add French dressing, Cut up a small bottle of stuffed olives and two tomatoes in small Pieces and serve. Meat Salad (Chicken or Veal). Remove bones and gristle, fat and skin from cold, cooked meat, Cut meat into half inch cubes and mix it with an equal amount of celery, which has been scraped, chilled and cut into small pieces. Moisten with French dressing. Add mayonnaise or boiled dressing to taste. Arrange on lettuce leaves, garnish with curled celery. (Flaked fish, such as salmon, tuna, etc., may be mixed and used in the same way.) Potato Salad. Cut six medium sized potatoes, three hard boiled exgs, one onion, and one head celery in small pleces, and mix thoroughly with boiled dressing. Serve with lettuce hearts; garnish with small radishes. Fruit Salad, Sliced pineapple, sliced oranges, bananas, Candied cherries, grated nuts, For one serving take one slice pineapple and place on lettuce leaves; on that place one thin slice of orange, one slice of banana, and one cherry. Sprinkle grated nuts over all, and serve with cream dress- ing. Eggless Mayonnalse Dressing. Blend one-fourth teaspoon papri- ka, one teaspoon salt, then add six tablespoons condensed or evaporated milk and beat. Add one cup of oil, four tablespoons at a time added at the side. Lastly add two table- spoons vinegar, two or three drops at a time, dropped into the center, beat after each addition, Best Salad Dressing for Fruit. One tablespoon flour, mixed in one cup sugar, two tablespoons melted butter, one well beaten egg, strained juice one lemon (more if desired), two cups boiling water. Stir over fire until mixture thicxess. Cream may be added if desired. Marguerite Salad, Marinade seeded raisins for two EVENING WRAP OF CHIFFON VELVET IN ANTERICART COLORED BOLSTER COLLAR AND LINED THROUGHOUT WITH SULYER BROCADS BEADTS COLOR, WITH & You'll Find Your Favorite Here hours in French dressing and drain. strips, Lay two or three raisins, For each serving on the lettuce leaf pressed together, in center of rice, dispose rice (that has been cooked and arrange the strips, radiating until every grain is perfect and dis- from raisin center, to resemble tinct), mixed with the dressing petals of the flower, Dash few grains drained from raisins. Cut firm ap- of paprika over the rice and garnish ricots, canned, into long, narrow border of salad with raisins. a] ~—Underwood and Underwood. Archery ¢lubs are being formed like wild-fire in Miami, Fia,, where society women and motion pleture artists, appreciating the unusual op: portunity for the display of grace nd beauty have engaged members of the Seminole Indian tribe to instruct them in this most patrician of all arts,