Evening Star Newspaper, April 14, 1921, Page 34

WOMAN’S PAGE. THE EVENING STAR, WASHI T AN X O APRIL. 1-1; 1921, WOMAN"S PHGER, DI C. THURSDAY, - WITT EBY. NORE DE . Blouses to Milady Shoper just now, for the ‘mew sport and suit models are love- “'lier than ever before. Canton crepe has found a new fleld. in their de- “velopment and lends itself admirably to this use. The eponge blouse has so found great favor in_fashion's v eve. and is being featured for sports wear in the late spring and early DY FROCK WITH PWER TRIMMING. er. The variety of deep’ co ris 08 ' material comes in a hades. and seeming- are preferred with sketched is of white with button and feath- ing. It has elbow- cut kimono style, and d neck. finished with E Bramley collar and a bow tie the front. The turned- 3 outlined with sollar edge. blouse is gathered into except at the cen- a plain oblong bordered with but- which finishes the ¢ pin where there aterial . nd. r edge of the blouse extends into ~ash at the back and ties in a pert hip. - A attractive blous of por- Clean as a pin T is what’s inside a Conscience Brand mattress that counts. After long use the elas- tic long-fibre filling con- tinues buoyant and en- during. Conscience Brand Mattresses Besides, when you say to your dealer: “I want a Conscience Brand mattress,” you know it will be as clean as a new pin. Why take a chance on an unknown ordi. nary mattress? There's a cotton - felt, silk - floss, or hair Conscience Brand mat- tress to fit your purse. —Expert workmen im the munlight factory of the Intern: tional Bed ding Co. yyIm ‘gu“l Nationally Knowa Con- science Brand Mattresses on sale at Goldenberg’s Furni- tore Store—Seventh and K Streets. . = o The Palais Royal " B Complete collection of Conscience Brand Mattresses 3 and Box Springs at famously & @ low Palais Royal prices. Fourth Floor. B smmesn ] i We Sell Conscience Brand i Mattresses ; because they measure up to our standard of hygie ity for bed furnishing House & Herrmann Seventh and 1 Streets ic quai- re a particular temptation | larouna TURBAN OF GOLDEN BROWN STRAW WITH VELVET FLOWERS AND FEATHER FRONDS IN N TURTIUM TINTS. celain blue sponge with wool em- broidery in rainbow colors as a trim. ‘The neck is rounded and col- and the short sleeves are set Both have an edging of wool stitching, and a cluster of wool strands forms a bow at the front of the blouse. narrow sash girdle is looped around and knotted at the side front to define the waistlin The ends are finished with peacock blue wool balls. The tunic of th blouse, which extends below the sas] has alloped edge, and each circle is continued info the blouse with wool The summer froc sheer white orzandy h rose trim- ming. The blouse is opened to the girdie in front, and a square gilet fills the space.” An edging of scal- lops xi finish and has the effect of & unusual _set-in sleeves are very short, and their full- ness is gathered onto a narrow. tight cuff-band. The puffy part of them is complosed of layers of scallops. The side-flaring circular skirt forms a background for a trellis of red roses and buds. banked in green foliage, which runs the length of it. A crushed girdle of organdy folds once aro; h ist. The hat illustrated is a small tur- ban_model of fine milan straw in a shade of golden brown. Appliqued it are large velvet-petaled flowers with yellow centers, which BLOUSE CREPE OF WHITE WITH BRAMLEY cate brown feather fronds ciffl here and there around the hat and blend beautifully with the flower trimming. A charming picture hat is of brown lisere with transparent brim edging of filmy hair. At als around the crown satin champagne-colored flowers are placed, with the stems’ caught together in loops. A few clusters of satin grapes trail over the brim, bending the delicate straw into graceful curves by their weight. The crown is clouded with brown tulle and a long spray of it falls at one side. Fashion News Notes. NEW YORK, April 14.—"Joan" and “Jean” are the attractive names given to two new frocks for misses, four- teen to twenty, in one of the fash- jonable shops today. “Joan” is asim- ply frock, equally lovely in Georgette crepe or crepe de chine. A sash of narrow ribbon, with large cocard, a flower in the center and dangling ends of ribbon, ig the -only adornment. “Jean" is a dspce frock developed in shimmering taffota without a bit of decoration e tiny cordings of the silk. The simplcity of the surpliced bodice and the quaintness of the wide skirt combine in_giving a really charming effect. The models are in pastel shades or biack. NEW YORK, April 14 — Buckled belt models in javender, rust, tan and French blue are the litest offerings of vivacious colorings in the tweed suits which seem so attractive this spring. The colors are those of the country at bud-time, and it is claimed the tweeds spring to sordid streets of the city. Tweed suits are being tailored at $39.50 in one 5th avenue shop. TAGO, April 14.—More examples art to be found in - creations this spring have ops here. that Paris - and caught the rowns of tinted lace. in butterfly shades are rioned of shadow laces as delicate April 14 —Dircctoire - to be offered in the bet- ter shops of the one big store having jus « the completion n new models in modified ap- of the mode The being the ideal of fashion, wd the dir lizable in suits, assuring e h her maximum of slimness. Twill cord is used in most of the models. n houette “Whipped Cream Sauce. eream sauce which cold with : cup of onfuls of flour, =it on. e pepper made i« milk. two tablesp { teaspoontul oniul of wh winipped ¢ with a little of £ raduntly stiv in the rest of the milk stove in a double boiley thickens. When pped cream into it ightlh t the wi over. of old with 4 and will are shaded in nasturtium tints:- Deli- | slender ctoire makes this is asparagus is one-haif id one cup | colored to working l HAT FASHIONS. DY ANNE RITTENHOUSE. There wero meveral fashlons per- sisted in by France after the public thought that their Inventors would find something newer. One was the use of jet, another was the use of monkey fringe, and the third was the use of a downward movement of the trimming on a hat. Not onc of these fashions has been relinquished. They are in { swing today. They are offered To us in the new clothes. Whether or not the American public would care to diverge in the fashions of France is something that the spring itself must prove. Nothing but time will tell. During the early weeks of spring the public is not quite sure what it wants. Any one who spends a half hour in a millinery shop real izes this fact. The milliner has no convictions and is quite willing to sell whatever is the fashion or whatever is the whim of the buyer. Crepe de chine hats are immediately offered. and those that turn away from the face NATTIER BLUE CREPE DE CHINE TOQUE. WITH TRIMMING MAD OF STRAW. BUT WHICH GIVE THE EFFECT OF LONG STRANDS OF OSTRICH. predominate in small ‘hats. 1 mushroom shape is a thing that is produced when it is desired, and it should be desired by the majority of women over forty if they would give gentleness to their eyes. Un- fortunately it is the woman without youth who leaves to youth the hat with a brim. There is no hat superlor to one of crepe de chine at the present hour in the minds of the public, but the | conservative woman has ieaned to- ward straw. She usually tries to have both hats in her possession. Crepe de chine lends itself to drap- ery and gives one a chance to get hold of unusual colors. Its popular- ity may rest on these two factors of success. The sketch shows a small crepe de chine hat built to fit the hea and_upturned from the face. It is of Natticr blue, a color that pre- vails among much that comes from France and is used over here for homespun suits, one-piece frocks of vool jersey, silk slip-on sweaters. The side trimming, which drips to the waistline, is more of novelty in this hat than one thinks at the first glance. It is really a fine straw shredded—a good imitation of ostrich plumage. It is wrapped around the crown of the hat and twists itself into a knot at the side. The extremists do not hesitate to wear rippling ostrich feathers that hang from the brim of a large hat to the lap of the wearer when she sits down. There are women who pull those long feathers under the chin_and throw them across theleft shoulder. It is in lace, in plumage, in tulle, and in loops of ribbon mounted on net. pirate turban. It something that belongs solely to the twentieth century. It has a com- panion in the jet or other metal ornament over one ear or both. These accessories to a hat are dif- ficult to wear. They harden the face and they give the impression of being part of a fancy dress costume. There is no use for the reformer to argue against such ornamenta- tion if it is the fashion; it is the fashion, and some women will wear it no matter what the result. Company Night. A young housewife, Who likes to systematize things and likes also to do her share of entertaining, has hit upon the echeme of having one night that she calls “company hat night she is always ive dinner guests. She arranges her work so that she will wlways be free to prepare a dinner flourishes than with just a few mor usual. Likewise, she has her house in shipshape. In fact, “company ht" is the evening of general Moreover, she has ar- good womin . in ry “company to wash the dishes. If there then the housewife's i. and if*there is. night no company, k: asually taining guests for dinner u trial to those who have no servants. And_slmost It is with con: this housewife ¢ can always inv a cer without first He k his compan hix night. this always there is some lerable pleasure usband feels consulting his comes com- well as as housewife has a standing orde eream on thi ght, finds usefulness in making the d se | ing the soup. Real Pot Roast. thinly two of butter, in an iron pot with a cover. Add the meat and let it steam in th covered pot with just enough water ‘p the meat from burning. Let «© hours Place on a dish and add sliced in tablespoonfuls one tablespoonful two chopped, boiled carrots. uxon with a dash of paprika and salt to taste. _— White embroidery Is much used on both in the French those designed in this dountr. he embroidery s usually work- Ut iw'o an emborate pattera of stit e stitchos we way. his friends ain night of the her for a small bottle of i which always adding to the coffee, or in mak- | | Brown two oniuns which have been or more 1f sauce made of one can of to- of flour frocks and = | Cfficient busekeen Laura. A Kirkman T The Sweet Sandwich. A cup of coffee with a deliclous sweet sandwich is every bit as appro- priate as coffee and cake for refresh- ments on an informal occasion. The following will be found particularly tempting: Chocolate Sandwiches.—Stir one and one-half tablespoons cocoa into two tablespoons hot water until smooth, then add one-fourth teaspoon vanilla extract and sugar to make as thick as butter. Stir in one-half cup finely chopped walnut meats and spread this mixe ture on crustless slices of white bread. Orange Sandwiches—Put ope cup confectioners’ sugar into a small bowl and add to it two tablespoons orange juice and one teaspoon lemon juice. Mix until smooth, then cream into it S two bananas thin two tablespoon the flavors are lemon juice un well blended—about one-half hour. Then place these b: nana slices between two s pieces of white or enitre wheat brea which have becn spread with 'thr tablespoons thick cream mixed with one teaspoon honey. Press well to- gether. Jelly Sandwiches—Melt four or five marshmallows in the upper part of a double boiler, over boiling water, then stir in one tablespoon of any This will make a enough confectioners' be used) which will taste good on any kind of bread. Marmalade Sandwiches—Cream to- gether equ a by D s in a jar with a tightly r and letting it stand in Cut white bread into circles (with a cook cutter) or into oblong strips and spread with the perfumed butter. Place one or two petals between each sandwich, wlowing the edges of the petals to show. Any kin » petals may be used for these sandwiches. | Fig Sandwichcs—Remove the stems {and chop the figs finely. To one-halt cup of the chopped figs add one-half Cook in the upper part of a paste is form- up water. a double boiler unt ed, then turn into a bowl, add one heaping tablespoon powdered sugar and n few drops of lemon juice, and spread this on t ar ‘picces of stless whi ad. ndwiches. —To two from a can of aspoon corn- saucepan over the fire. Let boil up for a moment, until the mixture thickens, then re- mova from fire and cool. When cold, ream into this one tablespoon butter f cup powdered sugar. thinly on crustless slices 1 Chocolate Marshmallow Sandwiches. —Melt four marshmallows in the up- per part of a double boiler, over hot water and then stir in one tablespoon of swect chocolate melted (measured after melting). Spread while warm on buttered white bread. Cut in some y n ish filling (if one of the red jellies ing like i Syrup differ—but so do price. Ask your grocer! GHICAGO SNSRI building IS R e B R or other fruits. eat with butter satisfying meal cents. Say what you please about Syrup—there’s noth- trying it yourself. People’s tastes in are four delicious kinds! ] Syrup for every taste—and they’re sold at a fair ¢ho makers of the famous M e Bressivos and Jalliss St. Louis, U. S. A. The Quality Syrup at a Popular Price HICKORY WAIST AND GARTERS FO GIRLS AND BOYS 50¢ and up Without Garters 75¢ and up With Garters Hickory Waist prices have been lowered but their high standard of quality has been faithfully maintained. You get real value, service and satisfaction in Hickory— that’s why the better stores usually show Hickory first. Made and guaranteed by the makers of the famous Children’s Hickory Garters. A.STEIN & COMPANY A Ten-Cent Meal A meal that is rich in muscle-making, brain- ready-cooked and easily digested, supply- ing all the strength needed for work or play: Shre: heat with milk, sliced bananas, berries milk pour hot salted water over the biscuits, drain off quickly and The richest man in the world could not buy anything more wholesome or nutritious. fancy shape—a star, for instance. Temtor Syrups. There There’s a Temtor Mai_ns oF PARIS GARTERS i Jor men NEW YORK material, ded If you don’t like A nourishing, for not over ten —eee——————— Picot edging Is coming tn.forenmd attention by the dressmakers Thm beauty of this finish is that it is ab- Meat Balls With Sauce. nutmeg, grated fine: a little salt and Cold beet of any kind, such as roast,|® Ee€nerous seasoning of paprika. steak or pot roast. is excellent served | Heat the mixture and set aside to with a brown or tomato sauce. Chop,cool. When nearly cold make into|solutely without bulk. Even the the beef fine and 1o two cups add a | balls the size of an English walnut, | tiniest rolled edge or round edge i teaspoonful of onion juice, two table- |roll fn egx and then in brewd. crumbs | bulky compared with & picot edge. It spoonfuls of fine dry bread crumbs and [and fry in deep fat. Serve with a[is one of the finishes of which the the yolks of two eggs and mix thor- | brown sauce or one well flavored with | home dressmaker can oughly. Add one-fourth of a amall | tomato. | use as the professional take it. The m ‘ce you ever tasted o {or - you on your groc sheif. Why ’ asiied shon’ not ask him for it? Your own common s2 tells you that coffee from which the bit- ter worthless chaff is actually and thoroughly removed as we rcmove it7from Boscul Coffee, must be purer, richer, finer-flav- ored and better coffee-value for your mone;. But the only way to realize that rare Boscul flavor and quality is to try it for yourself. Then you really know. Nearly twenty thousand grocers sell Boscul Coffee. Why not obtain and enjoy this delicious and sustaining Weorthless chaft beverage thjsveryday? 4 wHiek we sl In ting and. sealed cartons only. Never-in bulk. Wm. S. Scull Company, Camden, N. J. Fer 62 Years Importers, Eoasters and Blenders of High-Grade Ceffees It's minus the chaff ’ {4 . “Lots of Layer Cake, Pies % > . 99 and Puddings at My Home! In homes that own “Wear-Ever” Baking Sets—“Wear-Ever” Cake Pans, “Wear- Ever” Pie Pans and “Wear-Ever” Pudding P Pans—wholesome, appetizing desserts are served often. ear-r.ver Aluminum Baking Utensils - take the uncertainty out of baking— contribute in a large measure toward perfect baking results. ¢ i~ This is because “Wear-Ever” Aluminmm \hE Sy ‘ takes the heat evenly all over insuring caku, pies and puddings that are light and easily’ digested because baked thoroughly inside-as well as outside. i Dealers now have ‘“Wear-Ever” Cake Pans, Pie Pans and Pudding Pans in stock, which will be welcome news to those women who have learned that it pays to buy quality things. “Wear-Ever” utensils cost somewhat more than other utensils, but they are the cheapest in the end because of the years they last. AER ALUMCINUM - NSS4 TRADE MARK MADE INU.S.A. Remember! The average person cannot always tell the guality of aluminum by looking at it—but it always shows in service. “Wear-Ever” utensils give lasting service because they aremade from hzid, thick sheet aleminum that has been subjected to the enormous pressure of gigantic rolling mills. Your guide to highest quality aluminum is the “Wear-Ever” trade mark which appears on the bottom of all genuine “Wear-Ever” utensils. Look for i The Aluminum Cooking Utensil Co., New Kensington, Pa. T, —cttus