Evening Star Newspaper, February 23, 1921, Page 19

OMAN’S PAGE. THE EVENING STAR, WASHINGTON, D. C, WEDNESDAY, FEBRUARY 23 1921 OUR CLOTHES ‘There's Art in clothes. People didn't always wear them. 'Way back in the ages human beings decorated their bodies with paint. Now they decorate them with clothing. Before people learned to make the loom and spinning ‘wheel, and to use their products, they arrayed themselves in feathers and furs. And the kind of mate- rial, the style and fash- ion of wearing it, indi- cated the social status of the individual. So, today, the quality and style of your clothes are manife stations of your taste and culture. That's why it is so im- portant that you should make your purchases from stores that can be relied upon to give you the best in quality and fashion. | N AN Outing Flannels —are ready to go out at 19¢ a yard —ALL, means every vard, regardless of former value. The very best grades and - styles—there are plain colors, white and fancies. 58¢c Black Sateen at 38c a yard —36 inches wide—abso- lutely fast black—finished with a high luster—for skirts, bloomers, maids dresses, etc. Serpentine Crepe at 38¢ a yard —PFourteen new styles— just in—a splendid quality for kimonos and dresses— 30 inches wide. First Floor—Lanasburgh & Brether These Moire Silk Bags at $2.98 —are roomy, pouch shaped and neatly lined with rep, have middle change~com- partments and gene- rously sized attached mirrors. Black, brown, gray or blue are the colors. First Floor—Lansburg & Brother ' Satin Strap Pumps, $9.85 1 We have shown Satin pumps for many seasons, but you will appreciate the subtle difference that dis- tinguishes this smart strap * model from any other. In finest quality satin, with turned soles and Louis XV or Baby French heels, as vou prefer. Shown in Gray, Brown and Navy Blue. Second Fleor—Lansburgh & 2 Brother. Permanent Waving a Specialty—Now in the Hasr Beauty-Shop .- For centuries women have tortured themselves with iron curlers, kid curlers and what not, with but meager results. And now the good news— you can have gour hair per- manently waved, guaranteed to last six months, by a very simple, expedient process. The | process is harmless, without injury to the hair, as we use | v the flat wave method, instead { of twisting, and thereby ! breaking the hair. \ i , | | By having your hair waved here you are insured the | service of an expert. Third Floer—Lansburgh Brother G LANSBURGH & BROTHER GTON, FEB. 23, 1921. WASHI New York—Paris 420-30 Seventh St. For 60 'Years—Lansburgh & Brother for Silks SILKS—the styles, weaves and colorings in de- mand areto be had, $2.98yd. CAREFL'L planning and far-reaching preparations bring the silks of Fashion’s preferment—and those who seek economies that the new low market brings will find the values at this time ‘extraordinary, for here are high quality weaves, in the staple as well as the gorgeous new colorings. Choose from —40-inch Brown Taffeta —36-inch Navy Faille Taffeta —36=inch Imported Black $1.25 Imported Organdies, $1.00 The freshness of Springtime is well ex- pressed in these beautiful Organdies — there are rainbow hues, as well as the staple shades. Also black and white. The fabric is 45 inches wide, very fine and sheer, of permanent finish, and is much in demand for blouses, frocks, collar and cuff sets. —40-inch Heavy Crepe —40-inch Colored Radium —40-inch Bridal Satin First Floor—Lansburgh & —40-inch Crepe Meteor Taffeta Brother —40-inch White Radium —36-inch Imported Black —40-inch Satin Crepe Satin —40-inch Printed Radium —40-inch Crepe de Chine —40-inch Silk Charmeuse —40-inch Black Tafieta —at $2.98 a yard Third Floor—Lansburgh & Brother Every Women Cdn Learn —how to make lamp shades and to knit, crochet or embroid- er. Our expert teachers give lessons every afternoon from 1 to 5. You are invited to join the class. Fitth Floor Imported Bar Dins A and BrOOChES m Bewildering Variety each, 505 Bar pins set with bril- liants, emeralds and sap- phires. Cunning little baskets, studded with jewels. Oval-shaped brooches glittering with rubies. And strangely wrought metal pins, picked out with pearls. Uy These—and Many Others . Smart Sport Hats at $3.9 tomorrow —Regularly they sell for $5.00. —The mode’s newest effects in two-tone, com- bination and solid colors. —Straight or rolled brims. —Shiny or rough straws. —Banded, lined, ready to wear. —A complete selection. Floor—Lansburgh & Brother Metal Bag Tops each, 45¢ You cannot fail to be at- tracted by the excellence of these metal bag tops., in plain, oval or rounding shapes, in shiny or dull sil- ver. A Sale! Thousands of Yards High-Grade Cretonnes Every Yard New—Perfect—Underpriced 18¢-39¢c-59c - 79c A veritable find—at tremendous price concessions. New cretonnes in a varied collection of patterns and colorings— printed on heavy linenized cloth of splendid texture—especially desirable for furniture and auto slip covers—cushions—draperies—scarfs—uphol- stering, etc. - Products of mills that stand foremost in the world of Art fabrics. All are 36 inches wide and many may be had in sufficient yardage of each pattern for extensive room treatments. Don’t miss this opportunity—the savings are extraordinary. New Skirts are "y Pleated or Plain ~ have long sleeves So many women have —and if you want one for business, sports or dress wear, you'll find it in this group at been asking for long- $9.95 sleeved gowns that we are glad to be able to an- nounce their arrival—but There are exactly eleven styles to select irom in the newest wool- there are also plenty of en plaids, or black and light - weight, short- navy Men’s Wear Serge. K Fourth Floor—Lansburgh & Brother b4 sleeved gowns here, too. NIGHTGOWNS—Made of Fruit of the Loom muslin, with long sleeves and well fitting yokes, trimmed with tucks and embroidery edge. At S1.50. NIGHTGOWNS—Made of good quality muslin, with V neck and long sleeves, with tucking and embroidery in- sertion and edging for trim. Some jaunty, swinging ( At $1.25. R PHILIPPINE GOWNS— modelsguithidecpiton With embroidered scallops accordion or side pleats— and plain tailored effects with tailored flap, or inset pockets, button trimmed. on neck and sleeves all hand sewed and embroider- ed. Special at $1.95. PHILIPPINE GOWNS and ENVELOPE CHEMISE —Hand sewed, and daintily embroidered on good quality nainsook. At $2.95. NIGHTGOWNS— Made of good quality nainsook and muslin, attractively trimmed with embroideries. Special at 99c. BLOOMERS—In seco silk, with self ruffles and of flesh colored batiste, prettily lace trimmed. Special at 99c. Third Floor—Lansburgh & Brother | g Wik The plaid color combi- nations are new—very: and will harmonize charmingly with the blouses for Spring. Waist measurements 25 to 40 inches—all lengths, for women or misses. First Floor ) illl|Chatterer Jeers at Happy ~ Jack. BY THORNTON W. BURGE! Some people can without a doubt Feel no disgrace unless found out. —Happy Javk Squirrel. Happy Jack isn't this kind. All the time he was in Bobby Coon's house he felt ashamed of himself for allowing curiosity to lead him to do a thing he knew wasn't right. He knew he would never have quite the self-respect he had had before he did this thing. “I would hate to be found {out. T surely would hate to be found out.” said he to himself. as he care- fully and slowly crept down inside ||} Bobby Coon’s house. “I'm glad no one saw me come in and I-hope no one will see me go out.” Happy Jack found thinzs just as they were. As he expressed it, there llIit} was “a pile of Coons™ in the bed at the bottom af that hollow. How many than Chatterer, because th all together in a mass. He couldn’t even tell which one was Bobby Coon. He didn’t waste any time try find out. He didn't feel at all com- fortable in there. soon as he had u 1 ut to him leaving Bobby Coon’s house. peeped this way. He peep, way. He couldn't see any one. Ap- parently there was no one about. Hastily Happy Jack scrambled out Instantly the sharp voice of his small cousin, Chatterer the Red Squirrel, barked from the top of that very tree. “See him! See him!" shrieked Chat- terer gleefully. “He wouldn't go into another’s house! Oh, no. he wouldn't g0 into. another's house! He is such a good fellow! My, my, my, no one in such a nice, modest, gray coa | would ever even think of suci | [lll { Chatterer the Red Squirrel had said | there were he couldn’t tell any more | g to | e d he was in a| | When he r Bobby Coon's | doorway he ca ped out b fore going out. He wanted to make sure that no one was al thing as going into the house of a | | neighbor while he slept. Of course | not. No indeed. He just got in there | by ‘mistake. He thought it was his | own door and got 'way inside before | | he_found out his mista’ Happy Jack's ears burned. as the | saving is. He guessed that his saucy | cousin had suspected what he would | do and had watched and seen him | | enter Bobby Coon's house. Now all | | the Green Forest would know about { |it. He would he disgraced. Chat- | terer would tell how he had pretend- led to be too good to do such a | thing and then had done it just as soon as he thought no one saw him. | Happy Jack lost his temper and | rushed at Chatterer. Chatterer ran swiftly along a branch to the end of it and leaped across to a branch | of another tree, Happy Jack after| | him. Tt was the start of a mad chase through the tree tops. M dy said hie would: knew he si thought that no o <ay he ran to do it! n't! When h knew it Right a So shouted Chatterer as he ran and umped and dodged. Being lighter | nd more nimble, he had no trouble | |in keeping out of reach of Happy Of course, it wasn't a n for Chatterer to jeer at that way., but Chatterer al ed scamp Who often delights | in doing things that are not nice. Happy Jack grew angrier and He thought his anger w th Chatterer. but reall t was himself. He was angry to; | think that he had done a thing ||r\l knew better t to do, and So had ; | given Chatterer a chance to jeer at | | him. And he was angry because he had been found out. So he did his | best to catch Chatterer. But. being | rather stout and heavy, he was soon out of breath. Finally he missed a jump and only by catching hold of a branch below saved himself from {a bad fall. Then he gave up and | went off home to sulk. And for a | long time he heard the jeering voice f Chatterer mocking him. Finally h anger cooled. . 8 right,” said he at last. | you will agree that he was right. | i Burgess.) HOME ECONOMICS. BY MRS. ELIZABETH KENT. Linen. Linen comes from the flax plant and is woven from the fiber which lies un- der the outer bark. Flax fibers are from twelve to thirty-six inches long, have a high luster, are stronger than cotton and are not elastic. Linen zb- sorbs moisture better than cotton, and conducts heat better than any other of the four fibers, hence its use in hot clifates. Flax grows to from twenty to forty inches high. When the leaves turn brown, the plants are pulled up by the roots, in dry weather, by hand; the seeds and leaves are removed, the plants bundled and the inner fibers separated from the rest of the stem 1 by fermentation, in a process called |retting, which involves leaving the plants in dew and sun, or in stagnant pools, or in running water, or in chemi- cal solutions, sometimes as long as two weeks. Then the plants are dried and by a process called hackling the i woody parts are removed. Short fibers lllil { are then separated from long fibers by [l | machinery, and the fibers are drawn together into a thick strand, called a roving, slightly twisted, which is then 1|} spun into _yarn. Flax fibers require moisture for spinning, and the warp threads must be twisted harder than l!he woof. Linen is cloth, by a long process, because the fiber resists bleaching. It is best done by dew and sun, as, chemicals are apt to injure the fiber. Linen does not dye well; it does not take, nor hold color so well as cotton. (Copyright, 1921.) Desserts With Eggs. I Make small, individual baked cus- [l { tards as follows: Bring a quart of milk to a boil to insure sweetness in your custards. Beat five eggs to a [l|1 froth, white and yolks separately. If {you like the custard sweet, allow a iscant tablespoon of granulated sugar for each egg and beat this firmly into the yolks, Add to the boiled milk a scant teaspoon of melted butter and add dash of salt. Pour the hot milk over the yolks of the eggs, beat in the whites lightly, add a teaspoon of vanilla, pour into custard cups and bake twenty or thirty minutes, set in a pan of boiling water. At dinner time they should be very cold. Run & {smooth knife around the inside of lllj each cup and the custard can be {turned out in a firm, even shape. Have ready a sweet jelly which you !have melted over the fire, or else |some fresh fruit juice strained and flavored. Pour this over the custard molds as a sauce znd serve cold. For custard souffle, sauce, using three tablespoons of but- 1 ter, six tablespoons of flour, one pint of hot milk, and three tablespoons of isugar to sweeten. Stir in the well | beaten yolks of six eggs and set away to cool. Then fold in the stiff- ened whites, and bake in cups of ii[ll | paper cases 'for half an hour, in a {moderate oven. Serve with creamy sauce, which is made as follows: Beat three tablespoons of butter and six_tablespoons of sugar to a cream. Add two tablespoons of and one teaspoon of vanilla cream, beating vigorously. Just before serv- ing, warm the mixture over hot water, but do not allow the butter to become meited. i Snow pudding made in the following way is especially delicate: Boil a cup of “water and fhicken it with two scant tablespoons of cornstarch rub- bed smooth with a very little cold | water. Add,the juice of half a lemon and two tdblespoons of granulated sugar, and then the whites of two ieggs beaten to a stiff froth, and add | after the pudding is taken from the fire. Mold in small glasses and serve with orange sauce, made by boiling a cup of water with half a cup of sugar. half a tablespoon of butter and the juice of half an orange and thicken ‘it with two teaspoons— scant measure—of cornstarch rubbed smooth in a little cold water. When the sauce is removed from the fire add the stiffly beaten white of one egg and serve immediately. Cream charlotte can be made the day after snow pudding, to utilize some of the egg yolks left over. Make a yellow cake according to any de- sired recipe, and cut in small strips —that is to say, cut enough small strips of it to line a pudding dish. Make a boiled custard, using only the egg yolks, flavor it with vanilla nd a little almond, pour it in the Eke-!intd dish and serve immedi- bleached mostly in the | make a white; cornstarch ! | b ’fl IN THE SHOPS. ] Angora scarfs made in lengthwi stripes of black and white wool are to be worn for spring and in the summer when such a bit of soft warmth is de- !sirable. They are really very beauti-| ,ful in a fine quality. The softness of the fabric makes them so. And the black and white. which, in combina- tion, may sometimes be harsh, are made only soft and lovely. At the same time it remains smart, this com- bination. Waistcoats to wear with summer frocks, sweaters and coats are made of the sheerest white organdie em- broidered in a rather hit-or-miss fashion with little squares and tri- angles of colored cotton thread. Moss embroidery is used on silk waistcoats. That the thick pile ¢mbroidery that is used now not only for wearing apparel, but also for i household furnishings of a small and decorative =ort. This is applied to silk, and sometimes the design of a piece of brocaded silk is partly cov- .ered with the moss embroidery, partly left bare in parts of the pattern. White shoes for summer wear are made with insets and straps and ap- | plied trimming bands of colored kid. in green, brown and sometimes in red. They will be very effective for i country and seashore wear. There are two interesting lines at the front of the jackets of the spring suits. One shows a fastened throat, with the edges of the coat pulled back and flying wide at the waist. { The other shows the coat fastened at the waist line, with the neck far apart. Both are good on certain types of women. Steel nailheads are used for decora- tive purposes this spring. Bright and glittering, they appear on some very | good looking frocks of beige and of | navy blue. They are perhaps most ef- | fective on the navy blue, but they are surprisingly good on the beige—sur- prisingly because steel and beige are inot mueh of a contrast. i Asparagus Again. - Asparagus is delicious served cold. Boil a bunch of asparagus in unsalted water for thirty minutes; then add a teaspoon of salt and cook until tender, | but not mushy, perhaps ten or fifteen | minutes. Drain carefully, so as not {to break the stalks. Arrange on a | platter and set in the ice box to cool. | |Just before serving, - garnish the Stalks just above the tips with a chop- I ped relish, India_or chutney. Cover the whole with French ddessing and serve immediately. i Asparagus is one of the most deli-| cate of all the vegetables which can | be utilized in salads. Cooked and thoroughly chilled, the stalks can be | usea whole with French dressing on ! {lettuce leaves. Asparagus tips, chilled | | thoroughly and drenched with French i dressing, can also be used in salad.; ‘Another salad is made with the tender part of the stalks and the heads cut | and mixed with mayonnaise and put into sweet pepper shells. — i Baked asparagus is a temptingj luncheon dish for a chilly day. To make it, cook the tender part of the! asparagus stalks, cut into inch lengths, in slightly salted boiling water for twenty minutes. Then make a thick cream sauce. Put the asparagus in a buttered baking dish, in layers with fine bread crumbs. Cover it with the cream sauce, put a; layer of buttered crumbs on top and ibake for twenty minutes in a mod- i erately hot oven. This dish should be well seasoned with salt and pepper, lof course, before it is put into the oven. > | Asparagus and eggs can be tempt- ingly cooked together. To do this cut the tender part of the stalks in half- inch lengths and cook, with the heads ! in salted water, until tender. Drain| and mix with a thick drawn butter ! sauce. Pour the mixture into a but- | tered baking dish—shallow and big— and break eggs carefully over it. Sea- son the dish with salt and pepper and | put it in the oven until the eggs are set. i Stewed Fruit in Popovérs. Place a popover pan in the oven until smoking hot and then ‘break one egg 1into a mixing cup. Fill with milk, pour this into a mixing bowl and add one- half teaspoonful of salt and one cup of flour; beat with an egg beater until the top is a mass of bubbles, which takes about five minutes. Grease the hot pop- over pans, pour in the batter and bake in a hot oven for thirty-fiye minutes. Do not open the oven door for fifteen minutes after putting’ the papovers in the oven; reduce the heat the last fif- teen minutes, so the popovers will not burn, and they will thoroughly dry out. Then flll with any stewed -fruit and serve. Individual Cottage Cheeses. One housewife fills her poached egg pans at night with clabbered milk and leaves-it to drip overnight. The next morning the cheese cakes are turned upon individual dishes and each person mixes the curd with thick cream amd salt and pepper to taste. Ferved on a lettuce leaf. this is a very temntin~ morninz dish. WOMAN’S PAGE. U MARY, Mary, sweet and airy, “Why are your cheeks so red?” ‘They get that way ’cause every day “I eat so much Bond Bread!” 11 ary” and “Bond” are grand names ARY was a maid as neat as she was sweet. She kept her dollies and her shells all in a pretty row. Most Marys are sweet and neat—aren’t they? And sincere— too. They mean just what they say. Maybe that’s why Mary is “such a grand old name.” D ND Bond is a name that has lots of friends, too. Like Mary, the name “Bond” is a grand old name—not so old either— except in the affectionate sense—the way daddy means it when he calls his little son ““o/d fellow.” =) ND like Mary, too, the name “Bond” is sincere—it means what it says. It is all open and above-board. ‘We don’t know where the name Mary ‘comes from, but Bond Bread is named after the Bond which is printed on each wrapper guaranteeing every one of the bread’s pure “home” in- gredients. Bond