Evening Star Newspaper, April 25, 1921, Page 20

'WOMAN’S PAGE. FOPULARITY OF GRAY FROCKS. BY ANNE RI The greatest hero I have known lives around the corner. BY ELSIE ROBINSON. ITTENHOUSE. When one claims that the gown of today is the same as the gown of Yyesterday there “ment. story-teller, puts in a touches at every repetition duce agreeable changes. This variety is not only good for the trade to the ppblic. ol clothes. No one reall repeat their costumes. These things | are done through economy or lack of | i o few new to pro- stimulating it No one really wants to wear desires to @OWN FROM CARLOS OF PARIS OF GRAY SATIN EMBROIDERE® WITH RED, BLUE AND GREEN BEADS, TO FORM A EGYPTIA GIRDLE. GRAY SATIN HAT WITH CURLED OSTRICH AT BACK AND FRONT. fmagination. but human nature will- ingly overthrows each of these pro- is room for argu-; A good designer, like a good ; i Bown. | here. newly revived insistence upon the'eyes. There is more than patience side ornamentation of the skirt. Thelto he found in those eyes if.you observer is convinced that the entire [ 150 geeply, however, for they are impetus of new fashion is given in S 25 i this direction. It is now almost im-|the eyes of a born adventurer. | perative to fluff or to bulge at the!Dreams move through them—dreams sides if one is to be in fashion; and ot the Southern Cross agleam over it is necessary to strengthen the sides of the skirt down its full length by such adornment as will give emphasis }atoll and reef, warm surfs creaming on savage sands, and tom toms call- and attract attention. o |inE through the jungle gloom— e T S O ivalry be- |dreams of bleached mosas rising tween designers to treat this fashion | in a manner that will stamp the in dividuality of the maker upon the; Thos who follow clothes a carefully as a jockey follows hors i after a_few weeks, recognize the maker of each gown by the method of employing material or_trimming. find it quite ¢ Such observers have had a stimulat- ing experience this spring in waich- ing the developm t of thi side- trimming and guessing at its source. The general publ hat buys clothes | is unconscious of this rivalry and is | indifferent to names. Who made the | gown is of little importance to the | large American public. Whether or not the gown is becoming to the woman who is to buy it is the main question. That is the healthy conclusion. It promotes good dressing. Women are desirous of knowing the fashion in colors rather than the fashion in contour and they are de- lighted that ay continue | h they are conscious that tha i gray frocks the subtle difference between have worn and thase a over desert plains, lifeless and still they are offered this week under a white hot sky—dreams of The sketch of today shows a no\-|&reen bergs afloat upon a bitter elty frock of sray satin—and it is|Arctic sea and leaping northern lights flaring through frozen nights— a thousand trails, a thousand calls, moving behind the patience in those eves. He might answer those calls. He works in a_machine shop down by the water front. All day, through the dusty window above his lathe, he sces tall ships slip through the Golden Gate on brimming tides of wise to add that many of the dre: makers use this fabric on the wrong side to avoid luster, which is the trick The skirt shows t'g Egyptian influence in the deep girdle with its hanging panels at the side. Th cessories in t particular ca of red. blue and green beads. ; The girdle is placed below the waist S e hanels are longer |high adventure. All day he hears 1‘1"'( «‘nd t:‘: rt ha );':Rhi n which is}trains shriek and swoop off to the T tied ana which the de.|lands that haunt his brain. He et E might so easily go with those ships signers think is a straw in the wind to show the near acceptance of longer skirts. The sleeves in this frock are long and in this connection it may be of interest to the reader to quote from a letter of our artist in Paris who made this sketch in the salon of Car- 108, a dressmaker who designs for an inner smart set of French women. The artist writes: “Carlos states he is making all of his day gowns with long sleeves, as he is tired of seeing half-nude women in the daytime. Jumping from gowns to hats, it is of interest to find that many of the smart women who lead the fashions continue to wear hats in the same color as their gowns. This does not make for economy, but certainly, it makes for safety in dress. The hat worn with this frock, for instance, is a broad shape of gray satin turned up in the back and tilt- ing over the eves in front. At the back there is a curled ostrich feather 10 match one in front. both in gray and trains—but There’s a family at home in the little flat. One of those trouble- some, expensive families that are al- ways getting sick and needing some- thing. keeping a man always in debt. He figures he's got to see them through. The icebergs grind, coyotes howl and tom toms throb—but not for him. All day he hears the clat- tering of the drills—at night he listens while his wife whines out the household ills, or walks the floor with Willie, who is cutting teeth— It's brave to go to death in pound- ing storms—it's brave to rescue life ‘neath belching guns—but it's bravest to walk nightly with a crying bibe, to see your dreams grow dusty, stale and old—to give Your life that others may be fed ’ With the Future in View. It is true of almost every woman— Ibefore she has really finished settling in the new house she is making plans for ways in which she might add to posals. When the statement is made, there- fore. that gray gowns remain in first fashion there should be a runn commentary on the fact that clever designers have known how to vary the models in such manner that one feels as new as a spring leaf in a gown that i bought today. Every woman knows there is a A Big Drive for Summer Salads. “Economy of labor!” Let us take| this for our slogan in a big drive to ! lighten our culinary work during the warm months that confron: us. Let | WS start the practice of serving at least one salad a day for the next| thres or four months—ard the noon | menl seems the best time o serve it, | when the sun is hottest and cooking : seems unbearable. During the next month, or so. I| shall Il this column witn saiad recipes on one day of each week— ! recipes for practical salids, not for salads containing nuts, mala; grapes, diced grapefruit, vineappic anl other dainties of this sort which the average housekeeper cannot af- ford, or never happens to have on | Eand when needed. Cut sut the fol- | JWins recines and harg :n:a cu al mail in yoir kitchen: Stringless Bean Salad.—Cook one peund trimmed stringless beans with & thick slice of bacon ntil the bean; are tender. Then remove bacon, drain the beans and mix them with five or six slices of bacon which have | been fried and chopped fluelv. Place this mixture on a bed of lettuce leaves in a salad bowl and arrange. & few rings of new onions on top. Serve with French dressing. Cottage Cheese Salad (This is a good salad to serve In very warm weather, when milk is apt to turn | sour and can be used to maxe ihis cheese.)—Chop onions finely and mix them with cottage cheese lo suit taste. Heap this mixture on a bed of | lettuce leaves and serve with French dressing. Carrot .and Pea Salad—Scrape, | eock and dice young carrots. Mix one part of these carrots with two Parts of cooked green peas. Moisten Wwell with bolled dressing and sprin- kle a little chopped pickle over the top before serving. (The housekeeper who has left-over jars of any kinds of pickle on her preserve-closet shelves. should use them freely in her salads now. before the new lot of pickles are made. Pickles give a piquant taste to a salad.) Asparagus-Pickle Salad.—Cook as- paragus tips in salted water until fender, then drain, cool and mix Wwith chopped cucumber or green to- mato pickle to suit taste. Add boiled dressing or French dressing and heap on crisp lettuce leav: Beet and Beet-Greens Salad.—Boil young beets with their greens in salted water until do: Then cut off the small beets, drain the greens and pack these greens into round- bottomed glass molds (or any round- bottomed pleces of china or glass). Let chill on ice, and at meal time turn out these individual molds of rounded greens, sprinkle the beets on top, finely chopped, and pour over all boiled salad dressing. tuce leaves. Lima Bean Salad.—Chop cold cooked Serve on let- Strawberry Pudding. of a deeper tone than the satin of the |and improve it. hat. In her mind's eye she sees the porch The average woman, backed by her|inclosed. bay windows thrown out milliner, would introduce into her|here or there, additional bathrooms, extensions on the kitchen to provide for a servants’ dining room, even when in the present state of affairs there are no servants at all. Much of this is day dreaming, per- haps. Still almost every house does at some time or other stand to have additions built upon it and often builders would cling to the old house longer when need comes for larger quarters if it had been so built that additions were practicable. Perhaps you need an extra bedroom above stairs, but your house is &0 planned that there is nowhere that an extra bedroom might be built and still be accessible to the hall. You may have built 80 near to ome side of your lot that the room you would like to throw out at that side is out of the question. Not long ago John and Mary Smith, just married, young but eager to set- tle in their own home, in spite of the high cost of building at the present time, proposed to the builder they had selected to draw up plans for a nine-room house such as they would like and then to draw plans for the six essential rooms of that house as they might be Luilt to begin with. The task was not altogether easy, for the six-room house had to appear to all intents and purposes quite com- plete. The idea was that the Smiths wanted to have a house that could be added to as their capital increased with the least possible expense and trouble. headgear the Egyptian colors in the rdle and panels of her skirt. It is mooted question which method is the contrast or the one- * the better, color scheme. lima beans so that no whole beans remain and mix with them chopped hard-boiled eggs well seasoned (al- low one egg to one cup of the beans). Cover with boiled dressing and serve on lettuce. Delicious Pickled String Bean Salad (This can be made in twenty-four hours from the fresh beans).—Remove the strings and tips from the green beans and cook them in salted boil- ing water (to which add one-eighth teaspoon of soda) until tender. Drain and put the cooked beans into a 4fruit Jar with a few slices of onion; now fill the jar with sweetened vinegar which kas had a little cold water added to it. Cover the jar and let jt stand for a day and night, then draw the beans, chill them and serve them on lettucé leaves with French dress- ng. —_— Bright colored oriental worn with dark street d BTG T T TITTTETT TS PAATATT T Trying to “Reduce’? The fat you are daily accumulating comes from starchy foods and sweets. Cut out pota- toes, white flour bread and pastries, take ra- tional exercise, and eat Shredded Whea with green -and uneweet- ened fruits. For breakfast heat twe biscuits in the oven tozestore their crispness, pour hot salted water over them, drain off the water quickly, and put a lump of butter on each biscuit. Nothing so deli- " cious or nourishing. TRISCUIT ‘is the shredded wheat SR a TR, If some time you should chance to | kave 2 box or two of berries that are scarcely worthy of making their ap- poarance at the table, turn them into a pudding. To do this, first convert your strawberries into pulp, being sure that you have about a quart of the berries and juice, then crumble enough stale cake to give you a pint of crumbs Add the yolks of four well beaten exgs, mixing a table- spoonful of suzar into them as you are beating them. Add also a tea- spoonful of vanilla, or some other extract, and finally the strawberry pulp. When these ingredients have bocome thoroughly blended whip the whites of the egzs to a Stiff froth and fold them in, then put the mixture into a buttered pudding mold, cover the top with a layer of dry cake crumbs, place the mold in a pan of hot water and bake in a moderate en for about half an hour. Serve & combination of whipped cream and well seasoned strawberry pulp as a sauce. cracker, a crisp whole-wheat toast, eaten with butter or soft cheese. i | | = ! LISTEN, WORLD!_!‘ is a gray wisp of a man, with patient | | THE. EVENING STAR, WASHINGTON, D. C., MONDAY, APRIL 25, 1951, | ever He i’comalnlng cgg. millc chocolate or | smirt for afternoon wear, | BY OUR EXPERTS AT LITTLE COST TO YOU flour should be cooked over water| Many suit coats have .he lower i Useless Waste. [ ahould belic | Man coats have ihe lower| 4 P 3 & | "Tnless you can stir the mixture | e L e Your 3-Piece Parlor =5 | constantly you should never put this | color | e Yol . Of all causes of food waste the | sort of dish directly over the flame. | “Spann tracie. i "ot littie Sulte UphOlSlCl‘Cd MOst unnecessary and inexcusablg is | Much bread is lost in burning toast. | podices and full skirts are seen. burning. Yet an enormous amount | 8N4 the gas oven is often responsible | “Waxed voi a4 wiih! A | § of food must by for this. When bread is toasted on | narrow, chang s i And polished to look new again |For Labor { e destroyed through |the coal or wood fire it is in sight 2 : Il & 2\l e 5 % P ;ureloslnefl of this sort. If every|and reminds us constantly of its = - at this special low price nly household Dburned as many slices | Presence. but in the gas oven it IB . . = = {0F tost as yours o, searehed g lont t0 gt ana tooren Tt i 't | Beautify we Complexioa || SILK MATERIALS, VELOURS, TAPESTRIES AT LOW PRICES much In cooking generally as yvours, | | wouldn't it amount to quite a little in ithe course of the year? Many per- time by putting the saucepan_di- | rectly over the hot gas flame. Tt is | a safe rule to make that anything us too late that thegtoast is turning to black carbon. X | housewife who has no time to devote > | future delivery. Take advantage of this offer. [ eons ecetn e hathersiisior grelusive attention to toast making. The Unequaled Beautifier | {glove than on a coal stove. “Tiut B | o e aoned tosstimienang Used and Endorsed ||| | sl 50 EACH S s0. B Y now he na- nakes i % ture of mas-atove. emohera’C M- | makes it on the table | By Thecsands iRl ° PIECE should be as free from this sort of Guaranteed to remove y H For Labor Only misfortune as oihe housewife who Strawberries With Rice. | tan, freckles, pimples, d el _The double boiler is the greatest| Form some circles of boiled rice sallowness, etc. R!I:"' DAMASK AND OTHER MATERIALS NOW REDUCED B togthe, housewife 'in preventing | on little fruit plates. Pile up straw- A . o‘f"irr‘r‘.epu?i:i"s' Lulii A e g scorching of food that | i i N entar- ol e e X [ Basevér Been:inventea " Tho troupls | PETTICS In the center of each and | BRI g™ Ac ead: | merican olster N ils that we so frequently seek to gain | POUr over some pincapple juice Well | ;0 toijet counters. If they haven't it, sweetened With sugar. dessert. You Are WOMAN’S PAGE. A Richly-Drawing Tea of superb flavor — E | Tuxedo collars are excelient for The Spring Fads. wraps. | Val lace is much used for tailored dresses. Afternoon models display a great H deal of lace. | | : in . : 4 e Wash dresses are made on simple Drink Fresh Water. [ton. which it will keep clear and|, JIASH {iees One advantage of the spring and| In fact, many doctors claim that ‘,l““"([f*‘lndm‘r"‘j veils are having a| |summer season is that it gives us a | early wrinkles are avoided if thelVQ3t S SRR t it gl L Amoush water. But | Nets for dresses are shown in eoru | greater thirst than we have in the | 1 nnot vouch for this except to say |and black. L jwinter, and the result is that we|(hat anvthing which improves the | D e et drink more water. That fs we|health tends to keep one voung for|qgiedly foneer, oo drink more water if we are sensible. | longer period. Age is disease and{pe much worn. E 1t we aren't, we quench our thirst| "%V 4 Llon i to arink one gla _\A[\\»\fili!fAbrlvw\x1|-{! lace hats will be I 1 ! with sodas and fancy mixtures with |of water, quite hot. as soon as vou |“gHl R Erent qeal. o h R = Stiange inames: motup. This stimuiates the ‘Wiges- | pRnich i o as won the patronage of millions through its In the latter case we have an up-| 598 and mmkes 1o resdy for the 1Pl Dishop sleeves have elbow- e S e £ fl hreakfast. of the e ength gauntlet cuffs, pal ess ;‘:‘l:mr:anh and a morhcomplexlor;;':xl{ cool. but ‘never ived. The last C e e I T o = 5 ESCEEss Of SSxvor e former case, we have a much | thing at night another cup of hotjovin 3 wriolt Vogie, end a postal card, and your grocer’s name ddress, for Bt {water shoutd be taken. to draw the |30 NG 00 Supea crown of |, ] V! S and a - e ¢ deal op|Plood from the head’ to inducc alsiraw is being shown. a free sample to Salada Tea Company, Boston, Mass. Iwater. The "M’;" :5"‘:“! e j,’ quiet and refreshing sleep. ’ | For street frocks che straisht Hention e, system needs it. It aids| As for how much to drink between ! silnouctte is sponsored sorts stive, "u- | Six to eight glasses a T » used for suits matic and kidney troubles. It makes the usual rule. But vou may need i ‘1 YOU ) > akes § y ) ay nec ew sport stockings are of ] M A ;::n:xshol; body function better. This|more or you may not need quite so | ol rinbedlaills. £ YOUR M'.‘D.L { . of course, upon the complex- | many. new hats have fluted or ccit || OLD NEW —_— | brime of Trreeatar At 5 | SLIP COVERS MADE TO ORDER Prices reduced for a limited time only. Orders taken mow held for INTEN DAYS Nadinola CREAM | The electric toaster is_an econom a5 really for the busy Have all the | ingredients ice cold. This is a pretty Phone. Write or Call by mail, two sizes, 60c. and _$1.20 = Man Will Bring Samples | NATIONAL TOILTT CO.. Paris, Tenn. 627 FSt. N.W. Phone Main 8139 e = ity LN to be Judge and Jury— The New “Cream of Ice Creams’’ CHAPIN-SACKS CORPORATION, SINCE the days before Sir Walter Ra]eigh traded jewelry with the Indians for tobacco. men hav.e come with the products of theirlaborfor exchange. Commerce means the selling of our goods to our fellowman who needs these g‘oods and so on down the line of supply and demand. The initial sale.of any product requires salesmanship—but con- tinued sales, the repeat orders which make commerce, depend on the quality 'of_ thc ,g’oods themselves. The buyer then, 1s the J udge and Jury who passeson the successorfailure of any product. We want to sell yoti your first order of the new **Velvet Kind ™ Ice Cream—but after that the case 1s in your hands. ‘We believe that once you ve tried this delicious cream you will buy no other. It is made by our own recently discovered formula and method (Patents applied for to protect our process) fortified by experi- ence and skill. We do NOT use gelatin, starch, gums, fillers, imita- tion flavors or foreign substitutes for cream— Bu t We DO use pure cream, pure milkheure cane sugar and genuine flavors in “The Velvet Kind’’ of our creation. Phone your dealer today for an order of the cream that excels in charm and purity even the goocl old-fashionecl kind your Mother made— REG. AL 5.4 hy