Evening Star Newspaper, April 7, 1921, Page 28

WOMAN'S PAGE WOMAN'S PAGE I .}wny With Moths. The clothes that you use often are 1n little or no dmnger of being visited by moths. This is because moths like Potato Souffl To a well beaten cup of mashed po- tato add the yolks of three eggs, thoroughly beaten. Season with salt and pepper and tablespoontul of melted butter. Whip in ®lowly & cup of milk or half milk and half cream, BY ELENORE DE WITT EBY. and the frothed white of"the eggs. Fashion's latest fancy is fringe. We Folds. B e e T o, ane | Put into a baking dish andseover un see it on wraps dresses, hats and - Eht it oent light, leaditil it .rises well. then r¥move the ! o Where & fiat trimming Is desired, Serve &t once or 'alds may be used. Usually folds are cut on the bias, but with narrow of all sunlight. If you are going to keep woolen frocks or suits out the warm weather, see to it even on .dainty undergarment the long. silken skeins. seem to have cover and brown. for n will fall that these garments do not hang in the taken a hold on popular favor. much %1 X { | h ¥Rirts and so ts of bi , as at dark in an unfrequented closet. They as they have on the materials they ekl me Bacte o mlm- asat| Are Your Pictures Properly }’;:w:n.;'h;‘;é“m:; Heavy 8"‘,.noum be taken out every few days e & crosswise cutting, espe- ed? mes I“' ) nowadays; t. and shaken and aired. - clally In stripes, is sometimes used. Fram i suitable only for oil Ifl‘" -| Clothes that are not going to be! The cape illustrated is a_ stunning example of what may be done with tringe. The foundation material js a lightwelght duvetyn. and the shade is just a trifie deéper than tan. The col- lar rolls back carelessly around the neck and semi-sleeves are formed [from side folds of the material. The fringe extends about half the entire length of the wrap and is joined to Ilhe duvetyn with a pattern of open ings, water. colors and pastels—the two latter ‘e with the il mat. P Have you ever entered the llving room of a friend and been conscious at' once of some particular picture hanging on, the wall—perhaps one with a giaringly white mat which jumped out at you? Such pictures are improperly framed. They proye that the home woman has given little thought and study to the framing of her pictures, Both frame and mat of a plcture Bias folds are of several kinds, plain, 'mllllnerl and loed. The plain 614 is cut twide the fin- {shed width and the edges are turned to the center of the fold on the wrong side. This may be done without bast- ing it great card is taken in folding not to pull the bias out of shape. The faw edges are held together by catch stitchl and the lold is _slipstitched to the garment. The milllner's fold is cut three times the width of the finished fold, and the upper edge folded over a third of the worn should be put away as soon as possible. before there is any chance that moths have begun to fly about They should be thoroughly afred. and if they need to be cleaned this should be dope now instead of next autumn Moth$ especially like spots and soiled places on clothes. The most important thing is to be sure that clothes have no moths on them. The rest is smooth sailing. You need no camphor or tar broken cigars or cedar chests very good thing to do is to bu 2 ‘often in narrow frames, ng dulled, and a narrow KID FITTI NO SILK GLQVES; average home of today has too many pictures on its walls. A few zood picturcs simply framed _give evidence of an artistic taste. HAng your pictures flat against the wall: not tilting dut At the top, as our an- cestors hung them. And do not hang them tow-high, They should be on a level with the eye.! The size of the picture should be adjusted to the wall space. = Ask for % Horlicks’ The “Food - Drink” for All Ages Quick Lunch at Home, Office, ano Fountains, Ask for HORLICK'S, ss-Avoid Imitations & Substitutes fl’bmldhg the. body Co flsc:x ence they are mnde comfort-* able and uniurmg for Con:&%nc! Brand Muttresses It is pemeu, ressonable for yau tress -lprmgy ;nd bnoymt afv.er long use as today. While t short-fibre _natt: down andfgets , the #tehe Iong fibres elasticity in the Conscience Brand filling stands up'buoyut and springy. Ask your dealer fo M you ome of these well- known Conscience Brand mattresses. —With a_Conscience Brand bspring the ideal co ation for sleep. Interaational Bedding Co. Baltimore amnd: Richmond. because they measure up our standard of hygienic qul ity for bed furnishings. The Palais Royal Complete collectiof Conscience Brand Mat and Box Springs at fai low Palais Royal prics Fourth i.,. II.) FRINGED WRAP OF LIGHT BROWN | " 1 DUVETYN. Detwdrk woven with the fringe.” A foundation of duvetyn appears be- reath to render the wrap more sub- stantial *than fringe alone would make it. One of the newest dresses is of gray Canton crepe and silk fringe, 'l!h - | oreidery. - “The “back ! DIRECTOIRE HAT OF BLUE STRAW WITH bL)CERlVLD O8- TRICH FEATHERS. small vestee of cream-colored eyelet embroidery. There is a short yoke of to which the short fringe- rows of caught together with fine -uu the fringe of the last /s fastened up under on a founda- lion ll.lrt. A girdle of crepe ties loosely around the 'llu and It- ends FOR GIRLS seller by far,” City’s largest pin from absolute satisfaction. HICKORY WAIST AND GARTERS Every mother apprecmtes Hi tckbry “‘Unquestionably the unexcelled un day is the Hickory Waist and Garters. says the buyer of one of New: t stores. ‘_‘ The body of-the Hickory Waist is made of durabl e ly cHwknrmed .dnne. grade wonderfull Tadored in the faultless full body model'as well-as in the popular style illustrated. For all ages2to 14. Each, | garment fits perfectly. All buttons are genuine unbreak- able bone; the pin tube attachment prevents the garter : | or breaking. Guannteedm give you Ynlhnufiflflundwdulua—-lnlh :;::. by-'cmfmh department. If not, A.STEIN & COMPANY CHICAGO DAINTY SUMMER FROCK: OF ORGANDY. are finished with long fringed tas- sels. A new organdy frock might be called a “seasonable” one, for it is being displayed in the spring. is in- tended for wear in the summer and its color scheme is autumnal, shading from yellow to brown. The bodice consists of a pale canary foundation ‘which includes the diminutive kimono sleeves and an overblouse of tan or- gandy, which crosses {n the front. fichu fashion. The neck is finished with a lace collar bord.r‘d with tan jorsandy petals piped in brown. The skirt foundation is of yellow organdy ! bordered with white lace, and it is covered by a flaring tan overskirt slashed open at one side. Large or- gandy flowers with dainty green ce ters are placed at' fmtérvals in the skirt and crushed girdle to form an effective trimming. A’ charming littie frock for after- noon wear in the spring combines navy taffeta with white organdy. The taffeta blouse is made somewhat on basque lines and opens, diagonally at the front. - A vestee of white organdy appears in the opening and fis em- broidered with a cluster of red cher- ries. The collar and the sleeve cuffs are also of organdy, cherry embroid- ered, and a bunch of the fruit is placed on the bodice to make an un- usual corsage. The 'skirt is cut in points at the lower edge, and every other point is cherry-trimmed. Pufly panniers at the hips’give a quaintly aftractive touch to the gdown. The hat lllunmled is directoire tht blue milan straw. arply. both front and back, and faced with dove-gray georgette crepe. The only trimming consists of some delicate sprays of glycerined ostrich feathe; which follow the outliies of the cur' ing brim. Pretty Cu-hlon Covers. A afscarded émbroidered kimono blouse will make® & “lovely cushion vér, Use u:e lron{iLlor the top of the RiTH, + 00 _RATTo] -wx 'Vlfli' #ps o{ bedded em: " the cushion covered wifh the back of the ‘blouse, reinforéed “With enough from the sieeves, joined with narrow beaded embroidery. A blouse of 36- inch bust will make:a cover eighteen inches’ square. White mmbroidered Dlouses will make jdainty summer Gushions, the smaller. -lm beln‘ used 'or. baby ‘cushions. roidered in bright ,ooh will make handsome covers as well as those em- broidered in silks. If ’the material is thin like crepe, first Hing'the cushion to give it bod; Bacon and Grsen ‘Carefully prepare an® cosk spinach in the usual way, season it ‘with salt, pepper and two or three tablespoon: fuls of cream, or rather lemd of buts ter, after you have drafned and chopped it. Fry ‘very cribp thin slices of bacon and lay thickly over the dish of spinach. The combination is ap< should b W more popuisr fo = .r,'II rtrhnmh‘m.n- AND BOYS ent of eo- t’s our big orki- o' for men NEW YORK ‘'width, the lover edge folded a little t. above the center and turned u should be In harmony with the walis and woodwork of the room in which it hangs. For the picture itself is the thing that should attract, not its frame. A frame or a mat out of har- mony with the wall paper and wood- work not only creates a note of unrest in & room, but also detracts from the plcture itself—because it signals the eye and holds it Instead of letting lhe picture do this. Of course, a good plcture needs a good frame, but the frame should never the picture. Its width, size and color must suit the plcture. An engraving framed In black with a d hite mat is too startling, for instance, to look well in any room; it should be framed close in dull brown, or, if de- sired, with a narrow tinted mat in Photographs and sepia prints look turned in at the top, and stitched to the garment on the turned edge. A fined fold may be stiffened ‘with | crial ffness desired, with crin- various ma degree of oline, silk-finished crinoline or linen, canvas. The bias strips of stiffening are cut the finished width of the fold; the bias strips of materfal enough wider to permit the turn at top and bottom. The stiffening is basted tlirough the center of the bias straps of material, the material turned over the stiffening and catch-stitched to it, care being taken that the stitching does not go through the material. The fold is pressed lightly on the wrong side and slipstitched to the garment. The edges of this fold may be piped or corded. (Copyrig Codfish or Halibut Steak. Fry the steak in part butter and part lard. Before it is quite done take it out and add to the gravy in the pan two tablespoonfuls of flour, one tablespoonful table sauce, some ground cloves, nutmeg, half an onion minced and a little thyme. Strain into it also half a pint of stewed toma. toes; stir well, blended put in the together for three or four minutes and ‘serve immediately. Maustard Relish. Rub into two tablespoonfuls of ground mustard one tablespoonful of olive ofl, one saltspoonful each of celery salt and black pepper, a tea- spoonful each of salt and sugar and enough vinegar to make it of the right consistency to pour. If liked, rub the bowl in which the ingredients are mixed with onlon or garlic. L 1921.) sh and cook ail according to the and .when thoroughly | With this new- the most soiled s ots need only a slight-rubbing Fashions in Coiffures. An enormous amount of knowledge of the mental attitude the human race took toward life can be judged by the style in which the women wore their hair. We can see this best by looking at reproductions of amous pictures. For instance, the beginning of the eighteenth century was a very arti- fieial period. The women wore their hair piled up in huge and fantastic | fashions, sprinkled it with powder or gold dust, curled it and tinted it and added false hair until very little of the original beauty of the hair-could be seen. In the courts of Louis X1V, XV and XVI, where styles originated, the most amazingly elaborate coiffures were .introduced, and doubtless the women's ideas in life were as artifi- cial as the curls used & build out their ornate headdresses. The in- jevitable result of all this artificial living was the French revolution. We went from that to the directoire period, where women abandoned hoop skirts and false hair and went in for something simpler. They parted the hair in the middle and drew it into a Greek knot in the back, and though, after a time, the directoire became artificial as any other period, at least it had done a little good in bringing people for a time back to normal. You will see this same thing re- peated over and over in history. We swing from a period of great Bim- plicity to ome of great artificlality. Then something snaps somewhere in the world and the cycle begins ail over again. At the present moment we have gotten away from the false harmony with both frame and walls. | s roduct A mnl:’*bram-% looks well in a vertical road picture in & hori- Sometimes a neat flf small plétures will be more emlc\l\a than a very large pie- ture in’'the same space—or than It Wwould be to scatter these small pic- tures here and there about the room. And now a word as to appropriate- |ness of certain plctures {n certain rooms. The day is past when photo- graphs of our family and friends may hang in our living rooms for all the world to gate upon: these properly hang in our bedrooms. Of course, the ssert itaelf at the expense of7living room may contain those fine old portraits in oils of our ancestors Which are today considered in the na- ture of antiques. It may also contain \nature views, wood engravings, etch- Ings oF other prints of dignified sub- jecte; 'photographs of some beautiful piege ‘of ‘architecture or spot of land- good oil paintings, water cape, 3 colorg, ‘ete. hait and. pompadours and puffs in a fashion of dressing the hair simply and closely about the head. But we are-on the edge of becoming artificial once more, as any one in the beauty | parior business or the false hair in- dustry can tell you. I hope, however, that none of my readers will feel it necessary to go in for puffs and pads because a change of style seems to bé-taking place. Puffs and pads are always unhealthy. Delicious Sago Cream. Soak a cup of sago in two cups of cold water unti] it takes up all the water. Scald a quart of milk and stir the sago into it. Remove it from the fire to do it. When almost cold, beat it all up from the bottom and stir in two tablespoonfuls of sugar creamed with one of butter and the yolks of five eggs. When well mixed, add the whipped whites of the eg Pour Into small molds, bake and eat cold with a soft custard. English Meat Pie. Take finely chopped cold beef, put in a baking dish a la: of the meat, strew lightly with bread crumbs and season highly with salt, pepper, but- ter and a few drops of onion juice; repeat the process until the dish is full or your meat used up. Pour over it a cupful of stock ér gravy, or, lacking these, hot water with a tea- spoonful of butter melted in it; put on top a good layer of bread erumbs, seasoned and dotted with -butter. Cover and bake for half an hour; re- move the cover and brown. HE cuffs and ‘collar bands of men’s soft shirts—the cold cream smudges on face towels— grimy places on the knees of little pl.ymm. These specially dirty -spots that you’ve always had to rub and scrub for hours to get clean, now need only a little rub- way. Let this new soap product soak out the dirt that you used to Rinso is an entirely new form of soap, as fine for the family washing as Lux is for silks; woolens and all fine laundering. P Rinso is not a “washing powder” Tho fine Rinso gremules may ok’ to yeu muckh liRe & ‘“weshing powder.” this teaf. and “‘weshing Pow water, After a fow howrs tMs is what Rappens. —lowin soap it powrs ous =0 rich in soap it Gelle® mild suds your clothes are as safe as in water alone.. There are no harsh acids to eat the fabrics—no solid soap to stick to the materials and injure them. Just pure gran- ulesso harmless they do not even redden your hands.: . - You your clothes into pure, bubbly Rmo ndl and leave thn overnight or for three hours in thé morning. Then you rinse . ly, either in warm water o in All the dirt floats off in the rinse water, leaving the clothes spotlessly clean md snowy white. It yvu use hard water,” make an mu-uedmtafthemp!iqnid and continue adding to your tub of cold water until you havea good, rich suds. i Your grocer and the department stores have Rinso. Just follew the easy directions on the p Lever Broa. Co., Cambridge, !580 Madebydnemhmpflu boxes of pasteboard. Old ones will | do if you are sure they have no cracks or slits in them. Take-the | suit or frock directly from the line been airing outdoors | in ‘the box. foldcd e bareat e Now take strips of heavy paper and | paste these over all the cracks be- | tween the cover and box with strong | muctlage. The idea is to be sure| that no moths get in | box sealed in ‘this way may be | kept anywhere so long as the 1 is not broken. It is a convenient way to keep clothing mothproof for those who live in small quariers and have little opportunity to store things away In trunk In all the PIN, shades For men women & children WN that’s all yom need to know about a Glove No Soonerv Said than done! Gouraud's Oriental Cream From a can on the pantry shelf to a delicious hot dish on the dining room table— just a matter of a few min- utes! And aside from the convenience, there’s nothing quite so.good to eat, so nu- tritive and so economical. Oven baking does it | —plus perfect seasoning and tomato sauce. Actual oven baking retains the food value as well as the flavor—and it is these things that mean food economy. FOUR KINDS HEINZ Bsked Beans with Pork and Tomato Sauce HEINZ Baked Pork and Beans (with- out Tomato Sauce) Boston style HEINZ Baked Beans in Tomato Sauce without Meat (Vegetarian) . HEINZ Baked Red Kidney Beans . s