Evening Star Newspaper, April 5, 1921, Page 22

- Just What Your | Girl or Boy Wants Real, red-blooded, robust bodies want support but need room to de- { velop. Don’t cramp and crowd ~them into just *‘a waist.”> Getthe scientifically constructed, thought- fully tailored ““Hickory.”” For all ages 2 to 14—each garment fits perfectly. Body of durable, high grade materials. genuine bone. Made and guaranteed by the makers of the nationally known and nation- ally shown Children’s Hickory Gasters. A Y You should find them at your dealer 3 —.in_the notions, boys’ or infants® department. If not, please wrile us ASTEIN & COMPANY: MAKERS OF PARIS GARTERS . for men 13 CHICAGO NEW YORK Gouraud's Oriental Cream et Horlick’s The ORIGINAL Maited Milk m'b;d-l):-hk'”b- Al:Ages Quick Lunch at Homg, Of ang Fountains. Ask for ; { ssrAvoid Iiitations & Substitutes 'Y .building the body B of'Consc ience Bfand mattresses layer after layer out of - clean, new long-fibre, they are made comfort- able and enduring for. all time. Conscience Brand “Mattresses. It is perfectly reasonable for you to expect your mat- tress to be springy and buoyant after long use as today. While the average short-fibre mattress packs down and gets hard, . the elasticity of the long fibres in the Consclence Brand filling stands up buoyant and springy. Ask your dealer to show you one of these well- known Conscience Brand mattresses. —With a Conscience Brand bor-spring the ideal combination for sleep. International Bedding Co. Baltimore and Richmond. Nationally Known Con- science Brand Mattresses on sale at Goldenberg’s Furni- ture Store—Seventh and K Streets, — e e | SESEEESEEEEER : The Palais Royal Complete collection of Conscience Brand Mattresses and Box Springs at famously low Palais Royal prices. Fourth Floor. sm SSuSSSSSSS=—=———— We Sell Conscience Brand Mattresses, because they measure -uR to our standard of hygienic qual- ity for bed furmishings. All buttons | | —Mix 2 heaping teaspoonfu | now | cover the russ or carpets. {idea was to k. ! pery, | take 1o | sible Bhtinkage: THE GOWN BY A NE RI ND THE CAPE ITTENHOUSE. HOME ECONOMICS. BY MRS. ELIZABETH KENT. The prophet who saw a capeless summer went wrong. If women fol- low the fashion there will be a cape for every frock. Topcoats are shelved, all manner of sleeves in these capes are abandoned. . The arms may go through a slash in the material, { { i i T | fastening was at the nec covered her figure from neck to hem of frock. The garment was of blue cloth made in three tiers mounted on a foundation of directoire silk | striped blue, red and white. Flashes |of this silk came from beneath the ledges of the blue cloth revers. The | “This is one of a half hundred cap en evening gowns are not fr | from them. The princess frock of colored paillettes, which is the sensa- tional ning frock of the son. softens its well defined curv. b« ape of sea-green of sea-blue silk net. frock for summer which of black taffeta and a ‘ta_border carries a knee length cape of b taffeta mounted on the white material The universal dead black chine fro ack and white of balle mounted on a i one a backward zlimpse to the days when chenille portieres dropped between the parior and dining room g 4 In sober costumery the cape is of satin. of taffeta, of crepe de chine and of thin cloth. Tt ft and sinuous. Tt does not pretend to stand out from the figure. The embroidered Spanish shawl is the garment that most capes crepe de chenill |aspire to follow and this shawl with oif-colored embroidery and deep fringe is uted as the foundation for ? | CAPE OF BLUE CLOTH FROM MAD- ELEINE ET MADELEINE. PARIS, WHICH CONSISTS OF THREE CIR- CULAR RUFFLES PLACED ON A FOUNDATION OF BLUE, RED AND WHITE STRIPED SILK. (THE MANIKIN DID NOT LET HER ARMS APPEAR. ,the cloth. " The sketch today was made in the salons of Madeleine et Madeleine in Paris on a day when clothes. The manikin may have been guiltless of arms or hands. The cape N QuUSs Cocoa Cookery. Cocoa. entiches any dish of which, it is an ingredient. For cocoa contains about ‘one-fifth protein (protein builds the tissues); about one-fourth fat (fat furnishes the body with fuel and warnith), and about 36 per cent of carbohydrates (sugars and starches— | which also furnish the body with heat ! and energy). Cocoa_ also contains some of the minerals needed to build ! bone and blood. It will be seen, then, that cocoa is a | Vanilla and pour it into a baked lower | very-rourishing food which the house- keeper cannot afford to shun. The following recipes will be fund de- licion: P Two-egg Cocoa Layer Cake—Cream together cup sugar and % cup but- ter, add 2 well beaten egg yolks and % cup sweet milk. Mix well, then add 1% cups flour sifted with 2 tea- spoonfuls baking' powder, a pinch. of salt, 3 tablespoonfuls cocoa and % teaspoonful ground- cinnamon. Fold in the egg-whifes stiffiy beatén and add 1% teaspoonful vanilla. Bake in two layers for about thirty minutes in a hot oven. Put between the lay- 3 and on top. Cocoa Icing That Hardens Quickly. of cocoa with 1.cup of confectioners’ sugar; mix together 2 tablespoonfuls lukewarm _water, 1 tablespoonful melted butter-and 1 teaspoonful va- nilla, and add this liquid to the cocoa and ' sugar. stirring until smooth. d on the warm cake. Cocoa Cornstarch Pudding —Mix cup cocoa with 2 tablespoonfuls sugar, 2 level tablespoonfuls cornsiarch. and % cup milk. Set this aside and put on the rarge, in a sancepan 3 cups of sweet milk: when t milk is hot. add the first mixture to it, stirring con- Warm-weather Furnishing. The: old idea when warm weather approached was to drape mosdquito {lest and most popu but if the wearer is French the arms are to remain beneath the folds of many Americans foregathered to buy | Cfficienf Laura. A Kirkman an evening wrap by women of fashio The victorian dolman i opied and the deep fichu of s empire days along with the cket of that period bobs un in the shions ind will soon gain admittance into the costume The woman who has cape in her wardrobe is can use si if that number is available. are more tant than a frock. It might be s that France has standardized the street chemise frock as the begin- ning of all costumes, and over that she has placed whatever acce: S are needed. The cape is the most im portant accessory. 1t makes the gown. When one considers that three or four hundred dollars is paid for separate capes in Paris it gives one {au_idea of the costly importance of this, garment. ! The length of these capes limited. The short ones are smart, because they are new. The long ones, like this one made by Mad- cleine et Madeleine are fashionable. They can be wrapped about the figure or they mav hang straight from shoulder to hem of skirt. They can be in the form of an army cape or {they may copy the pointed formation of a Spanish shawl. They may ripple out fromthe shoulder to the hips and be fastened across the chest with an ornamental chain of jet or cut erys- tal. They can be used as a means of {reducing one's gowns to the least pos- sible number. They are lined and un- lined. They are colorful and demur is not very jchine supply the sober and Chinese brocade wtih gold broidery supply the mand. they are usually large. ing colla; fronts of white material muffled collars that enwrap the chin. | stantly; then add the yolks of 2 eggs ! which have been beaten with 4 more |.tablespoonfuls of sugar. Str for few minutes more, until th.ck, then pour into a. pudding d stir {ly. Then stir into it the whites of | the two eggs whipped stiff with 1 | tablespoonful of sugar. Serve cold. Cocoa Meringue Pie—Mix % cup cocoa with % cup cornstarch, 3 cup sugar, 3 egg yolks and 1 pint of milk. | Cook ' this mixture in the top of a double boilér until thick, stirring fre- quently. Flavor with 1 teaspoonful crust. Make a meringue for the top with the 3 egg whites, Half-egg Cocoa Loaf Cake.—Cream together 1,tablespoonful butter and 1 cup sugar, add 1 beaten egg-volk, 4 tablespoonfuls of cocoa dissolved in 1 cup lukewarm water (cool slightly before adding it to cake) and 1 tea- spoonful soda dissolved in 1% cup lukewarm water—also cooled before being added to, cake. Next add 2 cups of flour sifted ‘with 1 teaspoon baking powder, then 1 teaspoon vanilla, and turn the batter into a loaf-cake pan. Bake forty-five minutes in a moder- ate oven. Either frost with chocolate icing. or serve, as.a pudding, sliced and covered with a san Cocon Ice Cream for the dren.— Mix together 1 cup cocoa, 1 cup sugar, a pinch of salt and 1 table- spoonful corpstarch. Add 1 pint scalded milk and cook over hot water for twenty minutes. Then take from the range, cool elightly, add 2 well- beaten eggs, 1 pint of cream, I tea- spoonful vanilla and 1 cup of rasp- ! canned berrics w may be obtained by water to rasph jam and stra adding a little rry jam or strawberry nin off a cup of this). ! Freeze and serve. Fads and Fashions. For dressy blouses, and crepe de chine are smartest. netting _over the chandeliers, mir- rors and gold frames, to cover the upholstered furniture with dismal tan or gray coverg, to remove as many ofnaments as posgible and either to have rugs or carpets re- moved entirely or to have the carpet covered over entirely with a linen floor cover. Or possibly vousdid not Then the ) the shades drawn ble during the sunn¥ o0 a8 not to let the warm summcr sun fade the carpet, and, of course. the idea was to keep windows closed to keep out the dust and grit 5 That is what women used to mean when they talked about putting their houses int6 warm-weather condition. But it is quite a different propo- sition row. ° Good screening. the most important/ step of all, makes unnecessary those ghastly shrouds of netting. Furniture covers are now made in gay-flowered chintz, or with striking stripes- that-are ‘no more expensive than t old-time drape covers. And sometimes they make the furniture far more at- tractive than in its original cover. True, we take down window dra- hut we do not leave .the win- bare. FEasily washed )curtains the plage of those that have be -dried’ b frames or sent to the dby cleamers. A very attractive effect! can..be gained from inex- pensive checked gingham made with “ide pieces and a valance. at” the top hese rhay be made with a good hefn at the bottom to aitow for Dos- 1f they are stifehed on a single-thread machine it~ is a simple matter to lengthen themr-when needed, or they may. be simply run At the bottom with” white ~tAread or with a long running -stiteh in wool. . as much as pe part of the da dows Eggs and Cheese Puff. Beat the yolks and whites of four eggn separately. Add the yolks to one tablespoonful - of flour, one-half tea- spoonful of baking powder and salt and pepper sifted together. Add one table- spoonful of grated cheese and one cup of milk and one.tablespoonful of melted buder. Place on an omelet pan to cook. beaten white of egg on top and place in House & Herrmann Seventh and 1 Streets the oven to brown. A new frock of ‘brown velvet Is trimmed with lacquer red buttons. White satin and bands of ermine ap- pear together as a charming wedding gown. An apron-shaped net veil has two deep points forming ends to tie around the crown of the hat. the cuffs and lower part of the blousc run with metal. ’ One smart leather coat has collar and cuffs of otter and bands of em- broidery in gold thread. tom, sometimes, and sometimes a wide collgr or a.narrow collar and cuffs are quilted. They,are quaint little coats, and look chafnfing on a youns figure. spect whatever by the this spripg, fo ¢ dye 1t any color of the 1@inbow that suite their éon- venience, Sometimes it is jade green, agam it is gray. and then it if-red. It takes dyes well, and really is often very effectively used in these colors. \ dressmakers Earring hats are much worn—that is, hats with:trimming hanging down over one ear or both. Earring hats isn't their official name. That is just what they look like. .One such . hat is made of straw in tam shape, with the band about the head covered with big red stones Jike cherries, and with one cherry-like stone hanging pend- ent over each ear. This same downward droop to trim- ming is observable on many hats of the spring. The trimming is often in the form of a bunch of ribbons, and sometimes it is in the form of a When partly cooked spread ‘the | fé&ther ornament that hangs down. Silk fringe is use® on one of the rew serge suits. The fringe, in black, borders the coat of blue twill—fringe Cireular flounces are draped in di-|about two inches wide, hanging along agonal lines across thy gkirt of an évening §o ] front of the |the edge of the sleceves and the Jower, ."Iothc:J Dark blue cloth and black crepe de note and ibroadcloth and Spanish cut-out work em- Tuxurious, de- There are collars to all capes, and The direc- toire has influenced the neck line. And | even on strictly tailored suits there | are immense revers, straight stand-| open in-front and ruffled | with high in 1jand had bitten into a worm. | teaspoonful vanilla and let cool 8light."l over, that's the way I feel whenever berry or strawberry juice (juice from | do-—or the juice | sheer fabrics | A tricot bleuse of canary yellow has | deep border is quilted around the bot- | Filet lace is freated without any re- | Parsnips. I'arsnips are the earlieet available spring vegetable and consequently are desirable more for that fact than for their own palatability. They are, however, also valuable as food, for their sugar, potash and phosphoric acid. They contain, moreover, from 3 to 4 per cent of starch, in grains thout one twentieth the size of the potito starch grain, and have seven times as much fat as potatoes. Only voung parsnips. in which the tough woody fiber has not formed, should be used for human food. To prepare them. wash and scrape, and cook forty-five minutes in salted boiling water. Pour off the water, plunge the parsnips into cold water nd clip off the loosened skins, Wash, season with butter, salt and pepper tnd serve hot. Parsnips are also very good served with drawn butter sauce; prepare them as above but shape the mashed parsnips into small croquettes tnd pour the sauce over them. For the sauce, melt two tablespoonfuls’ of butter, mix into it three tablespoon- fuld of flour with which half a tea- spoonful of salt and a quarter of a teaspoonful of pepper have been mixed, and pour on a cupful and a half of hot water, stirring constant- lv. Boil five minutes and add a tablespoonful of butter in small pieces. For luncheon. two or three hard- boiled e cut into one-fourth inch ces, may be put over the parsnips aind the butter sauce, to make a very nourishing and appetizing dish. (Copyright, 1921.) LISTEN, WORLD! | BY ELSIE ROBINSO. I've just been reading the latest short-story sensation and I'm going right out and gargle my mind. I {feel ax if I'd been eating an apple More- I read one of the “big" stories of today. I know it'’s no way to feel. I should marvel over the amazing psychology. smmck. my 1ips at each putrid phrase and look with ‘scorn at mere romances of love and broncho busting. 1 know all this— but I'm not a-goin’ to. I don't lke to bite into worms and nothing on earth shall make me say I do. Where does this stuff get us, any- way? Tll grant that some apples have wor.ns in ‘em—but why Dpick ‘em when there's a whole orchurd full of aweet, crisp pippins? T'll ad- mit there are monsters and muck.in life. But there are also miracles and marvels. And isn’t it more note- worthy to study the psychology of miracles, which lead to beauty, than the psychology of muck, which leads to_garbage piles? Why write about the bleedings of the human spirit when you might { write about its winged adventures, kindly comedies, its uplifting tragedies? Have the writers of these quicklime sights never met up with wide, clean spaces in men and lands? | | i i Things You’ll Like to Make. An organdy frock needs no other frimming than these decorative em- broldered ribbon flowers. They are particularly pretty on a scalloped bertha, as shown ahove. Embroider the collar before attaching it to the j frock. Then line it with organdy of {a different color. Pink and lavender {make a charming combination. Have the lining of lavender, the outer frock of pink. Thread a heavy carpet needle with mulberry silk baby rib- bon. Start from the under side of the collar. Run the needle through the center of a scallop; make a loop ax long a8 you want @he petal of the ‘ower to be; take a small stitch at \e top of the petal; run the needle down through the center, thus com- pleting the first petal. Continue the same way until the ribhon flower has five petais. On heavier materials vel- vet ribbon flowers look exceedingly | smart. FLORA. { The black satin coats that are so smart for young girls this spring loe for all the world like their ggar mothers—or rather, their great gran. mothers, for no grandmothers of t: day's young girls wear garments like those.” They are made with quilting in black or white for trimming A (Copyright, 1921.) Apples With Jam and Cream. Dlesolve “gne-half tablespoonful of sugar in one. cup of water, then boil for-ten mithites. Have ready six or eight pared™and cored apples, place them in the sirup and_let them stand simmering £or five hours until tender. Carefully tike out the‘apples and fill in the spa#e left by the cores with apricot jam.. Place in_a glags .dish, pour the sirup roundsand place a ljttle sweetened whipped cream on the top of each apple. - | ! | | | Baked Halibut With Sauce. Cook two cups of tomatoes, one cup of water, oue slice of onion, three cloves and one-half tablespoonful of sugar for twenty minutes Melt three tablespoonfuls of butter, add three tablespoonfuls of flour and stir into the hot mixture. Add salt- and pepper, let remain: for -ten minutes, /then strain. Clean two pounds of halibut. put it'm’a baking pan, pour over it halfs the saueé, and bake thirty-five ‘minutes, basting fre- quently. Remove to a hot platter, pouring around the remaining sauce. Gaynish. with parsley. # Superfiuous Hair. My morning mail bag always con- tains a great number of letters from readers who want to know whether there isn't some way of removing ob- noxious hairs without going to an electric needle specialis: Unfortu- nately not every one n reach a good electric needle practitioner. Unfortunately, also, very one can reach a drug store where depilitary powders are sold and many of these are cleverly advertised by their wrappers, so as to give the impres- sion that they will permanently re move or absoluely cure superfluous hair trouble. But I think if you will read these announcements very carefully you will find that they never say so specifically. They are worded in an ingenius, roundabout way so as to give that Impression. Personally, I know of no method of killing the superfluous hairs, ex- Tested Recipes. cept by the electric needle. Even then some hairs come back and_the treatment has to be repeated. This is the method 1 recommend for peo- ple who can take these treatments. For those who can't, the best thing is to pull out the hairs with tweezers. Depilitories are very useful for keeping the armpits clear or for tak- ing hair from the legs when thin silk séockings are worn. Their action is to remove the hair to the surface of the skin. When the powder begins to act on the skin itself the resuit is not dead hairs, but an irritated pain- ful skin. In any case, hair removed by depilitories will come back, and then more powder must be used. In the case of the legs and the armpits, this does not matter. When it's a question of hiir on the face or even on the arms it becomes more im- portant There are all sorts of good depili- tory powders. Any one recommended by a good store can be trusted. | | - warm weather, and not much longer in winter. i To Mix Englixh Mustard. Mustard flour, vinegar, boiling Parboil nr?:‘;i’:!!o“ll.::f;eru Drain, | Water, salt and sugar. Put the mus- i aters, ‘|tard in a cup; pour upon it a few cut each oyster into two or three!drops of boiling water and mix rap- pieces, add to them one tablespoon | idly to a Stiff paste. Add a few drops of butter, one tablespoon of chopped celery, a scant half cup of boiling water, one teaspoon of salt, a little pepper, one tablespoon of onions. pint of bread crumbs. As to Purees. The term puree is used in senses—as g soup, as a vegetable and as a sauce. All purees are made by boiling or stewing vegetables in broth or water, passing the mixture, when cooked, through g, sieve. I it is to be used as a soup, the pulp is diluted with stock, milk or water to the consistency of thick cream. If it is to be used as soup, the sistency varies with the material em- ployed, but may be described, as a rufe, as being thinner than the vege- table and thicker than the soup, as tomato sauce. Soup purees do not keep, usually, more than twelve hours in modergtely Ask Your Jor SIMMONS METAL BEDS Built for Sleep—Your choice of exquisite Period Desi; tifully enameled in Colorings and Hardwood effects. Twin Beds, Cribs and Day Beds. SIMMONS BOX SPRINGS Built for Sleep—Made of ‘the finest oil-tempered, double cone Spiral Springs. every contour, ai spine level in every sleeping position. SIMMONS MATTRESSES Built for Sleep—Filled with t layers of white felt, scien- tifically built up layer by layer. Fifte heavy ticking. Roll edges. SIMMONS COIL SPRINGS and FABRIC SPRINGS Built for chopped Mix thoroughly and add one three | of vinegar to thin it; a good pinch of sugar, and a little salt. This will be found to be a decided improvement on the usual method of mixing mustard. | Mushroom Sauce for Steak. Peel, pick and wash one pint of mushrooms and cut into small pieces. Cover with water and boil until ten- der. Roll two tablespoonfuls of but- ter into two tablespoonfuls of sifted flour and add one-half cup of hot cream or milk. Salt and pepper to taste. When the milk thickens add it to the mushrooms. Let it boil up and serve. | Candied Sweet Potatoes. Cut cold baked sweet potatoes into quarter-inch slices and put them in an earthen dish. Spread each layer with butter and sprinkle slightly with sugar, and bake until hot and slightly browned. Sweet potatoes are much richer when twice cooked. e Spain is said to have nearly a quar- ter of a million beggars. Why Not Points for the Laundress. The more pains that are taken in drying the clothes the less pains will bave to be taken in ironing them. 1f they are hung straight and folded and stretched carefully when taking them from the line much time can be aved when time comes to iron. Clothes placed in the clothes basket any old way become wrinkled and take much longer to iron than those folded with some care. Starched clothes should be dried and dampened for ironing at once. They should not be allowed to remain dry long before dampink and rolling up. White cotton or linen clothes be- | come whiter when dried in strong | sunlight. Woolens become yellow | adds piquant charm to her notes of acceptance or regret when she uses Ks WILLOW LINEN With Distinctive Willow Finish Your Dealer sells it—or caw order it American Papeterie Company, Albany, N. ¥. Sole Manufacturers of Ketth's Fina Stationera when exposed to direct sunlight Much time is saved in washing it clothes are soaked. Cold or barely warm water should be used for this. The soaking opens the fiber of the fabric and makes it give up the soil quickly: White cotton or linen clothes may be soaked to advantage all day or, overnight. It i8 a mistake to think that woolens cannot be soaked at all. Soak them in a weak solu- tion of ammonia in barely warm water for half an hour. This will not injure the woolen and will make it easier to wash. | All clothes should be turned insid out in washing. A good idea is to| wash the outside first, then turn the clothes, wash on the inside, and leave turned this way for drying. If you| use a washing machine, a good plan | is to soap the clothes right slde out and then. turn them as they are put into the-washing machine. All s0oap chips or 80ap powders should be thoroughly dissolved in boiling water before being used in the laundry. Sometimes washing preparations that are harmless if used in this way eat the clothes if allowed to rest in undissolved bits on the ma- terial. . MAPLE FLAVOR SYRUP with a good old- ette e : Springtime Cake. fashioned taste Cream one cup of white sugar, two tablespeonfuls of bLutter and two eggs together. Add omne-half cup, of milk, one and one-half cup of flour with one teaspoonful of baking powder sifted in, and last, the white of one egg beaten to a Stiff froth, using the other white of egg for frosting. % Frosting.—One cup of brown sugar, | butter thé size of a walnut and 1unli enough milkto met it. Cook until itforms ! a ball. Have ready the whites of eggs | beaten to a stiff froth, then put in suffi- cient sugar to whip until smooth. Deco- rate the caké with buttercups, which may be put on with a small camel's hair brush, using for this the 1k of an egg mixed with powdered sugar. Garnish with buttercups or other yellow flowers placed around the outside of the cake if the cake is placed on a doily and =erved at a special celebration. 3 other flavors Golden, Crystal White Prescribe a Good Maltress for Nerves” OUR doctor will tell you that most people today suffer Yfrom some form of ‘“‘nerves.”” Much of it Dealer first place! _ For perfect soft Mattress sleep ! 8, beau- orative built up—not It is filled invite sleep. Conform to nd hold the and prices. Healt| Sleep hollows— or perhaps a spring never built for sleep in the The real authority on Beds, Mattresses and Springs built Jor sleep is Simmons Company. X g 5 Simimons Company is the maker of these fine Simmons ‘Beds*—built for sleep. o And in Mattresses and in Box quite so restful as the ones built by Simmons Company. A Simmons Mattress stays firm but soft. It is scientifically A Simmons Box Spring is always sags or humps. Your spine rests level—body and nerves relax. Simmons Mattresses and Box Springs are great favorites all over America. 7 Your dealer will show them to you—a fine choice of models Also Coil Springs and Fabric Springs — built Simmons Company. Sound Sleep,”’ and **Yours for a Per; is due to a Mattress that is worn in humps and relaxation and sound sleep, you need a firm but on a flat, resilient Box Spring. Borh built for Springs you will find nothing packed with wads of filling. ‘neither too tight nor too loose—just right to flnt and resilient—never for sleep by FREE BOOKLETS ON SLEEP! Write us for “What Leading Medical Journals and te Bed: and bout h _Magazines Say abou Ay SIMMONS COMPANY NEW YORE ATLANTA CHICAGO KENOSHA SAN FRANCISCO MONTREAL - (Esecutive Offices : Kenosha, Wis.) SIMMONS BEDS