Evening Star Newspaper, February 2, 1921, Page 22

BY ANNE RITTENHOUSE. So gradually have the essentials | of styles changed within the last ifew years that we are wont to make ' the statement that the only real —Shanges are in fabrics and designs, the location or the manner of the| trimming. e Recent ““4ng in a F th ke a fashion authority wri!—i :nch magazine made t t she 4 as vou loo if some fro mands of tifis seaso The Belt Still Perhaps the actual . the silhouette of the been less than y 3 ance 1 phs or es of clothe s ago and those of the pre The thing that strika you length of ed frocks we were more re . waistedness th, new, tha 2 used to them having the the long sleeve is com- ‘mg. Certain importers last autumv\‘ were perfectly confident of this but they did not eliminate the sh sleeved frock be ‘the American W particularly relu extremely short French sl wot W to abandon it once she had oa M. e s is like that. The longer - we are at adopting a French fashion the more reluctant we are at giving ..oit up. We never skip a chapter in the development of the fashion story. ——We have been especially slow. for jnstance, at adopting _the Short- < vamped nch shoe But there is > no use saving that it is mot to be. : Already the manufacturers are real- jzing that it is the logical outcome of the grotesquely long vamp and the modificd short vamp is the type of shoe that you will and do see worn by the women most interested in the detalls of dress. The Inconsistent Short Sleeve. The long sleeve will come. but meantime the extremely short sleeve lingers, lingers, even, with the ex- tremely long waist, with which it most incon- :;e;:m e LOWER THAN You may see how these two in-|PLACING OF Tf consistencies have been developed to- | FROCK OF CI gother in the sketch. The frock is|JADE GRE of jade green and Chinese blue striped pussy willow—a color com- bination that appeals very strongly |treme length of the wa at the moment. The stripes have ! the stripes run up and dow EVER characteristics of the frock—the ex-|stripes run round-about. Red Pea Soup. Chicken in Rolls. A delicious soup for the winter | Take as many rolls as months is made as follows: Boil one | persons to be quart of peas in two quarts of water | Off the top of until they are half dome. Add one | out the inside pound of bacon or a ham bone with a | Crumb the in Tittle meat on it. When the peas are | {ry in butter until brown. thoroughly boiled, take them out and | the brown crumbs one cup rub them through a colander or coarse ' sauce, one cup of sieve. Put the pulp back into the pot and scagoning to tas with the bacon or the bone and sea- 'fill the roll cups. ‘—son with pepper. salt and some ed bread cut two of “the “Thopped celery. Boil the soup until the center scooped out, may be . TRt is quite thick and serve with a instead of the rolls. lice of lemon in each plate. e e Here is your chance to try, free, a sweet, delicate nut butter churned from dainty nut fats and fat-freed milk. You will like it as well as the finest bnttu,fi;gnmnbnmw,and the price better. If you are now the gehdamu of Troco Nut Butter 'will be s surprise and a revelation. It’s the finally perfected brand of nut butter. Troco Nut Butter has the true flavor e of gilt-edged butter, putin by a famous 5 butter expert. It has the same food value. C You can usually buy two pounds of Troco Nut Butter to every one of butter. ‘This puts an end to skimpingana sav- ing—you can efford to use all you want. This means a richer dietas well 28 enjoyment at the table. = Fats in sbundance are necessary to - god hesith. You and your family Distributed by POTOMAC BUTTER CO. 9% 3t St MW, Successor to Butter Read Carefully Send this coupoa to the Troco MWut Butter Co. Don’t take it 20 your grocer. We will send you an order good on any desler for a pound of Troco. ‘The grocer will bill it to us. Qoly cne pound to & family. WAISTLINE DETAIL OF NEW CLOTHES Peen used to develop the striking |constricted skirt oy making tne one could sleep ri rved. Cut a slice h roll and scoop | ing a crust cup. | hopped chicken |10 be Mix well The shawl collar beginning at waist Hercules braid is appliqued with|line is favored for suit coats. ‘motifs of colored broadcloth as trim- Models in coat dress style have |get out of that fearsome place. high collars and long fitted sleeves. | And all the time it wasn't a = TROCO NUT BUTTER COMPANY, Chicag: Tel. Matn 283, Franklin 4591 Peter Tries to Chucks. BY THORNTON W. Lack of un Often is 1 Peter is right do understand thing of it and frighten ) pdeath. And somenow dear) One been unable to tell wheth feeling that Johnny might be |had frightened Peter so that he d out of | B hout it fdowa the with Joh I bedroom ¥ so still_and id Polly Chuck sther bedroom, me feeling that he that first time. t. he just but probably 1 dic If they really are irst Peter thumped with his st outside the k's bedroom. of Johnny thumped as onl Then he lister hadn't moved The result w couldn’t ima tried it Peter act i ntly jumped out into the ed be. dy to run if But there w: Chuck didn THIS {had been a hard one. Anyw. ND i h !still and cold st by making “He must be dead,” muttered a bite ag th done. Joh j thi u; re. I won . too. Tl s there are {1* rolles nd ."I'lillt 1 still Add te 2% LB of Shite | that she, t frightene nothing to be afraid of. E nd | came. Something might kill down there underground, just e Waken the e are inderstand than by real dangers | embered it as he nny Chuck's hous 1 to waken Johnny that ot ) r can thum Johnny CI h such a_noise d in Johnny ally bit Johnny Chuck and not need. Johnmy . stir. Peter couldn’ THE {lieve it. He just couldn’t. That bite v, it had en hard enough to hurt. Peter was |sure of that. But there lay Johnny Chuck rolled up tightly in a ball and Why Many Women Have no Appe- tite For a Meal They Thein- ht on after such No, sir, it couldn’t be nny must be dead. Some- ppened to him if Polly Chuck if I can waken o Peter did the same things to Polly Chuck that he had done to Johnny Chuck and Polly Chuck re- N 1 suusC be THEN P! IN JOF BEDROOM strangest of all sleeps, hich only warmth could until it _should be time waken. It is called hibernation. (Copyright, 1 ¥ T. W. Burgess.) il had To Make Vegetable turry. hind | hours at lea door | Cut into neat He | table marrow, apple, two tomat huc d other things. hall, t be- ad. Peter began ly there was | were dead there was nothing to fear. But Peter was frightened just the him as it had them. At least Peter thought that. He turned and hurried up the long hall to the doorway by which he had entered. He was in a hurry to fear- Made from the white meat of coconuts and fat-freed milk Made by Hoffman A. E. Hoffman, for 30 years a butter maker, famous for the unusual sweet- ness and delicacy of his butter, super- vises the making of Troco Nut Butter. He puts in the same wonderful flavor. He churnsit from fat-freed milk, twice pasteurized. He flavors it with the same scientifically ripened milk which = fi-:de his butter famous for delicate vor. He works in the new Troco plant, built exclusively for the production of nut margarin. This plant provides him with every possible facility, laboratory and mechanical, gor his exacting work. With flavor superb, food value the - highest, and pricé right, Troco Nut Butter finally solves the butter prob- lem. Accept the gift pound we offer, and prove that we can’t describe the goodness of Troco Nut Butter. TROCO NUT BUTTER CO. 37th and Iron Streets H 3 Chicago H Mall me an order on any grocer for a free H pound of Troco. > H H [ e e b ren ees s eent o me pe s on e s rre o e s : [ City e H Star, Weshingion, b 0T 4 o s J suffer if you skimp on this most nec- essary food. {J | milk is not soured and does not taste some place at all. Nothing had hap- pened to Johnny and Polly Chuck. They were not dead. They were asleep, truly aspeel. But it was the HIS HEAD sleep from vaken them r them to Take five ounces of butter and chop very fine four medium-sized onions. | Melt the butter and cook the onions in | it until they are a deep brown. Place | on a saucer in the oven a tablespoon- | ful of curry powder and leave it for PR Gs) ten minutes, then mix smooth with a %0 them “down | little milk or ercam. Add to the onion mixture and cook gently for two stirring occasionally. s a small vege- cumber, one raw s and some string | beans, all of which have been cooked. P’lace in the curry mixture and cook for thirty minutes. Serve very hot with rice. or Ice cold. Almost any left-over vegetables may be used in Facts About Milk. Some persons think that so long as | soured that it is perfectly fit for drinking. This is quite a mistake. The fact is that really sour milk may be taken with no danger from bacteria. whereas stale milk that has not turned sour is usually laden with teria, some of which may be real harmful. Attacks of more or le serious illness have frequently be laid to the drinking of stale milk that looked all right. The fact that, milk has soured means that the lactic | acid bacteria—that is, bacteria that | form lactic acid—are in the majority. | | The lactic acid they produce kills t other germs, and the lactic acid sort are harmless. g Thousands of dollars are spent in | pure milk after the is handled precaution: health can in a measure contrs methods of dairies and millde but it cannot control the w | milk is handled after it reache tal | On S the curry, such as peas, cauliflower | consomme Ithe tongue with sliced ripe olives, o | dice of pickles, and so forth. Tongue | send a postal card and your gr | cut NOW OUT y Forecasting the Spring Mode in the first authori- costume for afternoon, dinner and evening wear. ' Harpers Basar ‘washed with extreme care. For this reason it is well to have cream pitch- ers and jugs that are kept specially for this purpose and that are not used for anything else. It is a good plan to have a brdsh containing bristles woven into a wire handle. The bottle Jellied Tongue. Make a stock the same lied chicken, or else take nd add = son and ain. Arr of cold boiled ton for fel- can of n thin s interspersing i$ more satisfactorily arra large mold than in small 1t rred, the in the tive view of the complete The February Immediately after a “Danderine” massage, your hair takes on new life, lustre and wondrous beauty, appearing twice as heavy and plen- tiful, because each hair seems to fluff and thicken. Don't let your hair stay lifeless, colorless, plain or scr: You, ale at All Newsstands selves Have Cooked omoke and odor of cooking with lard and other animal fat destroy appetite OST women never enjoy a meal they themselves have cooked, because the odors of food — fried in lard and other animal fats — “take the edge off the appetite.” They sit down to the table and eat only a fraction as much as they should eat keep their health and strength. Besides, these odors penetrate the house in a most disagreeable cooking odors are even carried to the neighbors, causing embarrassment to the refined housekeeper, and much annoy- ance to the neighbors. Cooking Odors Prevented by Modern Methods Modern housewives are almost entirely They use Mazola— the New American Salad and Cooking Oil —instead of old-fashioned lard and other overcoming this. animal fats, ‘Women who cook the new way sit down to the table when they have prepared the meal, and enjoy their food doesn’t smoke easily—it can be heated so hot without burning that it the surfaces of the food, and prevents the odors from arising. This keeps the odors and flavors in the food, making it richer, better tasting, more nutritious and di- gestible. No Ban on Fish Onions . You can fry fish or onions and the odor will hardly be noticeable in the next room. So complete is this sealing even after you fry fish gr onions in Mazo- Corn Products Refining Com- Ia,you can use the samelot for shortening s, e the most delicately flavored cake, or the crispest, most deli- cious pastry — with- out carrying the least suspicion of odor from one food to theother. This is another reason why Mazola is so much more economical. You €an use it over and over again— until the last drop is gone. Modern cooking methods a pleasure and convenience in order to For these reasons millions of modern housewives never think of using anything but Mazola for frying, cooking, sautéing; and as a wonderful shortening for pie- crusts and biscuits. The Health-Giving Salad —with Mazola Mazola is relished by the best judges ot salad oil everywhere for its wonderful richness and purity. It equals in flavor the finest imported Italian olive oils— and at only about half the cost. Many prefer it to the finest olive oil—as it blends more perfectly with other ingredients, making a firmer, smoother dressing, that keeps for weeks without separating. way. The . Mazola crusts over : 5 Even girls who have but little ex- perience in preparing dainty food have wonderful results with their Mazola May- onnaise, and other Mazola salad dressings. Mazola is sold in pint, quart, half< gallon and gallon cans. At all grocers, CORN PRODUC REFINING COMPANY 17 Battery Place, New Yok FREE Sixty-four page beautifully illustrated Corn Products Cook Book. Write today. or in Mazola, effect, that Everybody Enjoys A Fine. Cup of | or pitcher can be w 1 very thor- oughly with this, using very hot § suds. and_after that it should be ded with boilin it . { as to give i sed to the hot w . i and =a-| f¢ ig truly delicious at all times. Thirty years’ reputation for satisfaction to the public ,, ‘s name and address for a free snmple to Salada Tea Company, Boston, Mass. Danderine is “Beauty-Tonic” checks dandruff and too, want lots of long, strong hair, glistening with -cent bottle of deli onic™. ill, fading hair that youthful brightness and abundant All drug counters sell