Evening Star Newspaper, April 12, 1921, Page 20

Coats $4.98 Children’s Coats—fine polo cloth; tan and copen; 2 to 6 vears; sold at $6.98 and $7.50. $4.98. CLEARANCE! EVERY WOMAN’S SUIT SACRIFICED Window Shades 50c Opaque Win- hade tee toa v pped. including fix- tures and T dark alive ecru, THE BIG SPRING wh All the Women’s and Misses’ Spring Suits priced for quick clearance; they are in mannish serge and tricotines; black and navy; this season’s best models and perfectly tailored— All $25 Suits—$12.50 All $35 Suits—$19.75 All $45 Suits—$25.00 In the $15 line you pick from the beautiful dresses we bought to sell at §25, $29.75 and $35; silks, crepes and tricolettes; navy clfle, grgy. nie taupe, sand and black; full lines of sizes for misses and women.... All Coats and Wraps Going We've placed the stock of Women’s and Misses® Spring Coats in two bargain groups, and have marked them at $12.50 and $19.75; every coat is new, stylish and desirable. All Coats Marked $18.98, Al $19.75_and_$2250 o and oo 2.50 $35., $19.75 piesses*1.98 House Dresses of Amoskeag Gingham, in stripes and plaids, also in batiste; sizes up to 46; these dresses positively s sold 8p to $4.98 1‘98 Waist-line String Aprons of -dark blue percalo and gingham; cut mu49c and Wide ....ceceeees WOMEN’S STYLISH $6.50 to $10 PUMPS...$3095 Several hundred pairs of Women’s Plain and Colonial Pumps; Patent Kid and Gun Metal leathers, with and without buckles; military_and Spanish heels; sizes 2% to 7; sold for $6.50, $8.00 $3 95 mobsss oy o CHILDREN’S $1 29 DRESSES at.... . and $1000; nOW....cevrem.. Prettily fashioned Dresses for the girls 7 to 14 years; all newly received from the manufacturers; fine Amoskeag Ginghams and Chambrays; every garment perfect—and think of buying $1 29 o THEM AL <. il st eoncnesdonasmmonobons she i aecondne st doncnrs s $5.98 SILK PETTICOATS, $3.95 . All the Women’s $598 and $559 Silk Petticoats; plain $3 95 and floral taffeta and silk jersey; now priced for the sale at... i Be Quick for This HOSIERY Ladies’ 34 Boot Silk Fiber Hose; fine quality; elastic lisle garter top and seam- less foot; mock seam; in black and white; perfect quality ........59c YOUR GUARANTEE QF QUALITY “No more broken finger nails since I wear Hickory. The buckle slides as easy as anythinl Mother says that's one of the five famous Hickory features. Here are the other four: . 1. The only children’s garter made with the patented rubber cushion clasp, which holds stockings firmly between rubber and rubber. Saves stockings and darnings. 2. Extra strong pin—cannot bend or break, SIZE A 121015 years 3. Highest quality elastic and webbing, thoroughly tested, uniformly excellent. 4. Guarantee with every pair assures your complete satisfaction or your money back.” Hickory Garters at your dealer: In Five Sizes Twenty-fie cents and up depending upon style and size A.STEIN &S'OMPANY PARIS GARTERS Jor men New York EXCELLENT SHADE OF BLUE year is the insistance upon certain types of gowns that serve many fof- MODEL FROM LELONG. BLUE GEORGETTE WITH _SILVER C! FRINGED ROSETTE CLOTH. NATTIER TRIMMED 'H, AND OF SILVER mal purposes. It is difficult to per- suade the woman who is not in the full swing of the current that she BY ANNE RITTENHOUSE. THE EVENING STAR, WASHINGTON, D. C., TUESDAY, that is not cut lower than the neck line. This is not her idea of an even- ing gown. Yet it is eponsored by the smart set of Parts, London and New York. It is an innovation, yes, by} a good one. It permits a woma to make double use of her frooks. ‘When a gown is draped_across the shoulders after the classic maaner it may abandon sleeves and this keeps it strictly to evening usage. But the canny woman can stretch its limita- tions by having adjustable sleeves that are short or long, and by the use of them she transforms the frock into one that can be worn in the day. ‘The blessed part of the new fashion is the emphasis given the formal evening frocks, the kind of things which the women of sothern countries have always worn. Thin, fragile, cool. As the spring strengthens there is every evidence that these frocks will be accepted for any kind of evening affair more important than a shopping expedition. Among these gowns there creeps up & faint shade of blue which is like a sea on a day of sunshine. It has no purple in it. It has a flicker of gray. It is trimmed with silver in any form the designer desires. Any fragile material is used for this. Georgette crepe and heavy chiffon are suitable and crepe de chine comes into its own in this particular sort of frock. The evening gown with its collar- bone decolletage Is of blue tulle cov- ered with wheels of silver, the skirt edged with narrow silver fringe. By the way, an unusual amount of this fringe has come into fashion. One sees it constantly on the edge of net skirts or on transparent panels. The sketch shows a frock by Lelong of Paris which is of Nattier blue georgette draped over a lining of it- self. It is trimmed with sflver cloth and has a fringe rosette of silver at the side. Tts standing collar is typi- cal of the neckwear of the hour, for whatever can stand an arrangement of this sort is made to bear it. Col- lars such as this one are made of organdy and used on one-piece frocks, and they are put on blouses. They are accessories of importance. - Tt is well to give attention to the type of skirt used in this frock as well as the kind of collar. There is a mania to drop panels over skirts as if they were an afterthought They are ragged at the edge, and often are attached to the girdle and not to the frock. TRh Two Good Home Luncheon Menus. The following menus are suitable for either lunch or supper: Jellied Meat Left-Overs. Tea. Marble Cake. Jellied Meat Left-Overs—Put into a saucepan two cupfuls soup stock (or use left-over gravy or canned ox tail soup) and season this with one tea- spoonful salt and the juice of one- half lemon. When hot, pour this broth into a loaf-cake pan or bread pan and add to it two tablespoonfuls of granulated geltin. which have been softened with four tablegpoonfuls of cold water; stir until the gelatin has dissolved, then add three cupe of cold left-over lamb, beef or veal. Set in a cool place to stiffen and serve turned out onto a platter and sliced. Marbie Cake—Cream together one cupful sugar and one-half cupful but- ter; add three-quarters of a cuiful sweet milk, two eggs (unseparated but well beaten), and two and one- quarter cupfuls of flour sifted with one teaspoonful soda and two tea- spoonfuls cream of tartar. Now melt one square of chocolate in a cup and add to it one heaping tablespoonful sugar, one teaspoonful vanilla and one_tablespoonful milk, mix these in- gredients well together, then add them to ome cupful of the batter (which you have taken from the batter bowl and put in a smaller bowl). Butter a loaf-cake pan and pour in first a iayer of the white batter, then a layer of the brown—alternating' these two batters until both are used up. Bake for forty-five minutes in a medium oven. Frost with either chocolate or white frosting. This is one of those cake recipes that most people declare “just can’t fail” Boudans. ‘Tomato Sauce Tea Banana-Jelly Sporige Boudans.—(These may be made with He Never Had a “Cold.” When the blue-eyed baby arrived at the biggest house on the street after twelve childless years, the neighbors began to talk. it was that kind of a neighborhood. The talk was not the kind that is tossed care- lessly back and forth across back yard fences when two mothers are discovered hanging up the flannels they have ‘just “wrung out” because it i3 such a fine drying day. It was the kind of conversation that is purred over confidentially across the teacups, in rooms Wwhere the rugs are very oriental and the decorations usually very _ornate; where the women are usually super- corseted and prone to eat more whipped-cream cakes than are good for them. And the usual trend of conversation under the crystal and rose and dull gold silk of the candle shades, across the tulle-tied tea tables, was some- thing like this: Women Discuss Babies. “Of course, it's lovely for her! But how in the world will she manage? She looks so delicate. She doesn’t know a thing about children. And babies nowadays are such a bother. There are so- many more things to worry about catching. And I hear she won't have a nurse. So foolish of her. I believe in nurses. They take the brunt of the care off one’s shoulders,, and, of course, one need not belleve everything they say. 1 believe in keeping the nurse as long as you can and in bringing the baby up on the botle” etc. And in- variably some dowager would say, {with an arching of eyebrows: “Well, ing had w='x-—or four, or five, as the case m “1 really think that I know something about new babies. And the way that woman is starting out—it wouldn't surprise me if she had an empty cradle in a few months.” After which there would be more arching of eyebrows and ele- vating of shoulders and the tide of comment would start all over again. The truth of the matter was that the woman who looked delicste and had refused to turn her baby over to a nurse, even though she had to give it a bottle, was a very silent little woman, and wise in her generation. She had definite ideas about new babies. And wrapped up in her own new blue-eyed treasure as she was, she had determined upon a very defl- nite course of treatment as far as the new baby was concerned. She was well fortified with books on the subjgot of Infant feeding. She read a good deal upon scientific mat- ters and she did not in the lenst feel that because she had brought a child into the world she was at once to be ru:unll 38 an 20-:11‘ upan the Lfficient. any kind of lean meat left-overs, but beef is the most delcious). To one pint of this ocooked, finely-chopped meat add two tablespoonfuls bread crumbs, one-half cupful stock or gravy, one teaspoonful salt, a dash of pepper, two well-beaten eggs and one tablespoonful butter. Mix these in- gredients well and bake them in a hot oven in muffin tins. Serve them hot with the following tomato sauce: Tomato Sauce for Boudane—Put into a saucepan one and one-half cup- fuls canned tomatoes, one-half onion, chopped finely, two whole cloves, one- half teaspoonful salt and a desh of pepper; cook this mixture for ten minutes after it begine to simmer. In another sau put one tablespoon- ful butter and when it is melted add one tablespoonful of flour, stirring until smooth. Then stir this flour and butter into the tomato mixture and let simmer together for four min- utes. Strain and serve. Banana-Jelly Sponge.—Put one and one-half cupfuls boiling water into a bowl with two tablespoonfuls of granulated gelatin which have been softened with three tablespoonfuls of cold water; stir until the gelatin 18 then add two-thirds grape jelly (or any kind—use the half-pint-size glass); slice three bananas into this mrixture and stand the bowl in a cool place. When the mixture begins to stiffen (without ice this will take anywhere from one to two hours), beat into it one stiffly beaten egg-white and pour all into & wet mold to become entirely stiff (this will require another hour without ice). When solid, dip the moid up to its rim swiftly in_very hot water, then turn it upside down on & dessert plate, to serve.. (Use one of the fluted quart-size alumifiim molds). that babies were a bother, and she was prepared to have her child “catch” whatever was in season, as far as the ills of childhood were con- cerned. But she intended to govern the health of that child, according to the most approved methods in the rearing of children. And she suc- ceeded beyond her most sanguine hopes. In time the women who purred over their teacups, and said, “Are you not afraid that baby will catch cold? It's such a windy morning to have him slefping out on the porch—" stopped calling such things to her. For they learned that their sugge: tions fell upon deaf ears, in spite of the gentle smiling silence with which they were usually received. Fhe baby grew steadily and gained in weight. He e the human alarm clock of his family, going off in a succession of delighted gurglings as his mealtimes approached and his bottles were invariably delivered into lus chubly, hands. The bottles were covered with little silk and flannel covers to keep them warm. He did not mind in the lgast that he spent the first year of his life in his little nether garments, and a soft little flannelette nightgown. There were no “dress up” robes of lace and stifly scratchy embroidrey to irritate his little neck and wrists, or to tangle up his little active feet. He seemed not to mind the fact that in spite of his father’s worldly wealth he went barefooted and curled pink toes with- out restrictions. And when visitors came out of curiosity to see the new baby he smiled pleasantly at them from the depths of his éatriage or his crib—sometimes from the blue rug on the nursery floor, upon .which he rolled and kicked for some part of every day. He had a warm bath every motning of his life, and (how this scandalized the nelghbors!) a .co6l sponge all over his little body evefy évening! water! How they discredited the news at first! And how they frowned upon it and predicted ‘colds” that never came to pass! Always Went to Sleep Alome. Moreover, this baby went to sleep alone each night. After he had fin- ished his 6 o'clock bottle. Not that he always went to sleep. But he lay there in’ his little cot and kicked and gurgled and cooed till he fell asleep. And the wirdows in his room were never closed. Eometimes the sea, which pounded on the rocks at the foot of the street, was very cold and angry, and the wet, cold winds rolled into the peaceful little nursery. But the new baby slumbéred peacefully on. And at the end ‘Which was somethin never quite. Street. Cool | was tnoto: Ehe- serve APRIL 12, 192 WOMAN’S PAGE. ECONOMICS. BY MRS. ELIZABETH KENT. HOME Rhubarb. There i3 not much food value in rhubarb. It takes four cups of one- inch pleces of fresh rhubarb to sup- Ply a hundred calories; half a cup of stewed. Children often like the very young. tender shoots of rhu- barb and should be allowed to eat them, for they contain valuable salts and acid. Our garden rhubarb is not, of course, the same as the medicine, which is the root of a diferent species, grown in China and other parts of the ea But it ha: to a much less degree. similar laxa- tive and astringent qualities. It is also one of the earliest available fresh fruits in the spring and has a tonic value for that rea- son alone. Properly bleached, of one of the rich red varicties, and well cooked, rhubarb is a real deli The tender young stalks need not be skinned, and most rjople dischrd more of the red base of the stalks than is desirable. It keeps its color better than the stalk itself and adds a good flavor. To prepare rhubarb for the table or canning, wash the stalks and tear off the thin brown skin from the e. Cut the rhubarb into inch lengths and stew geqtly in boiling water to cover until tender, but not soft. Add sugar to taste, boil three minutes and remove from the fire. For canning, pack to overflowing in sterilized jars and seal. For rhu- barb marmalade, which is cheaper than plain orange, and better, some people think, take eight oranges and five pounds of rhubarb. Prepare oranges as usual for marmalade and boil half an hour with the the rhu- barb washed and cut in half-inch pieces; add four pounds of sugar and cook slowly for two hours. Turn into clean glasses and cover With paraffin. (Copyright, 1921.) Oysters! Last Call! For Raw Oysters—Arrange the raw oysters on the half shell, as ual. " For each plate have a small, firm, fresh red pepper. Remove the stem and a section of the oppo: end. Carefully remove all the seeds. | and flll the pepper with tomato ketchup. Stand one of the peppers up on each plate and serve. In eat- ing the oysters dip each oyster in the ketchup before eating. For an Oyster Supper.—Mix to-! gether one-half cup of flour. a pinch | of salt, a_dash of pepper, two table- spoons of butter and the yolks of two eggs. Have ready a cup of cheese erumbs and a cup of cracker crumbs well mixed. Now drain a quart of oysters and dip them one at a time first in the batter mixture and then in the cheese and crackers. Fry in deep fat and serve on but- tered toast. Garnish with olives and | parsley and serve. A Luncheon Dish.—This dish calls for half a dozen baking powder bis. cuits, a_half-pint of creamed oysters and a half-pint of whipped cream seasoned with a little salt. Scoop out the centers of fhe bis- cuits and fill with the creamed oys- ters. Arrange them on a round serving dish, and spread the whipped cream over them in a layer. Garnish with olives and serve immediately. Deviled Oysters—This is a dish especially acceptable to the men of the family. It calls for enough oys- ters to give one-half cup of oyster juice and two cups of chopped oys- tors. Melt one tablespoon of butter in a stewpan and add one tablespoon of finely minced onion and teaspoon of chopped peppers. Cook rapidly over the fire till tender. Now add the oyster juice and the chopped oysters with one tablespoon of Wor- cestershire sauce, a teaspoon of English mustard and a dash of cayenne, and cook slowly for five minutes. Serve on squares of hot buttered toast. Pickled Oysters.—And after you have had your fill of oysters, when the “r” is stili on the calendar be sure to pickle some against the days when you can have none fresh. This rule calls for the juice and bodies of one hundred oysters. The oysters should be boiled for half an hour, and as the scum rises it should be taken off. Remove the oysters, and strain the liquor through a cloth or very fine strainer and put the oysters back in it. Take a half pint of the hot liquor in a separate dish and add to it a quarter of an ounce of cloves and half as much mace. Boil this to extract the flavor from the spices, and then add half a pint of vinegar, half an ounce of salt, and an eighth of an ounce of black pep- per. Add the mixture to the original and allow it all to stand till cold. Then ut up” in sealed jars and store away for future use. With Veal Veal Cecils—Chop fine sufficient veal to make one pint. In a frying pan melt one tablespoon butter, add the chopped veal, two tablespoons bread crumbs, one scant teaspoon one-quarter teaspoon paprika, one-eighth teaspoon mace, one tea- spoon onion juice and the yolks of two raw eggs. Stir until the mix- ture is heated through and set aside to cool. When cool make up into balls the size of an egg, dip in beaten egg, toll in bread cfumbs and fry in hot deep fat. Serve with tomato sauce. Jellied Veal—Orie knuckle of veal, one blade of mace, one gill of good vinegar, two quarts of cold water. salt and pépper, two onions, one bay leaf, six peppercorns, twelve whole cloves, half teaspoon of ground all- spice. ‘Wipe the veal; cut it into pieces; put it into a Kettle with the cold water; bring it slowly to a boil; skim and simmer gently for two hours. ‘Add onions, bay leaf, cloves, pepper- corns and allspice. Simmer one hour longer. Remove the meat from the bones and put the former into a plain mold. Boll the liquor down to one quart: straln; add vinegar, pep- per and salt. Pour it over the meat and set away overnight. When fir turn it out and garnish with parsley and lemon. Clam Chowder. o make this tasty dish, take one and one-half dozen ciams chopped fine, either canned or fresh; one cup of watér, three large pofatoss peeled and cut into dice, two slices of bacon or pork cut into dice, one sliced onion, one quart of milk, two tablespoonfuls of butter, tWwo tablespoonfuls of flour, one teaspsonful of chopped arsiey, one teaspoonful of salt, one- Fourth ‘teaspoontal of pepper and & dozen ‘Iafge otackers. Try out the bacon or pork and fry the onion in the fat: add the eclam liquor. the water and the potatoes. Cook the chowder until the sollds are tender. Seng6n it. then add the clams and the milk. Cook it for ten minutes longer, then thicken it with the flour and the butter creamed together. Pour the chowder_over the crackers, sprinkle 7 by 4o Do Your Hair Nets Wear Well? Or do they tangle, change in shade, grow brittle and break? I s0 you simply have not found the right net—a net that’s knitted by hand from real human bair, and specially processed. Try adozen UNICUM Real Human HairNetsand note the difference. Two Styles: ““Fringe”” Nets and “Self-Adjusting Cap’® Nets 15¢. each—2 for 25¢. and up. You'll find them at leading shops THEO. H. GARY CO. 6169 Irving Its stitch has the strength of three threads Sewing is not only pleasanter but stronger on this per- fectly built, new, Electric Automatic portable sewing machine. It has a dozen advantages: there are no bobbins to wind, no tensions to regulate; there is no noise or vibration. Just attach it in any light socket, and enjoy sewing. Call and see it or phone for a free demonstration. It is sold on easy payments. Willcox & Gibbs Sewing Machine Co. 702 10th St. N.W. Main 8232 COURTESY SERVICE. *“If # has o wringer & tsw’s @ Laus-Dry-Btse® Make Monday fun day by using the Laun-Dry-Ette This electric washing machine washes the clothes in 15 minutes, and dries for the line in one minute —with nevu--_brutmimorbmm. 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