Evening Star Newspaper, May 24, 1921, Page 18

©f the sweater. It remans as a staple @arment in the wardrobe, although its same has changed and it has taken %0 itself the luxury of ornamentation. The popular overblouse was founded @n the sweater. When makers of gar- Tae CK _SILK JERSEY BLOUSE WITH YELLOW COLLAR AND DESIGN HAND - PAINTED _IN YELLOW. YELLOW HAT WITH BLACK CHERRIES. No one appears to desire to get rid there i3 a slight ruffle, which length- HOME NURSING AND HEALTH HINTS BY M. JESSIE LEITCH. WOMAN’'S PAGE. THE EVENING STAR, HOME ECONOMICS. BY MRS. ELIZABETH KENT. ments realized that the informality| of this type of covering was agreeable to women and that they wore it with as much ease and satisfaction as a college boy. they began to devise schemes to keep it in fashion. They have been successful. because they produce it in many shapes, although it is reduced to informal usage. ‘The sweater in its fundamental form is still ‘to be had at any shop. Probably one hangs in every ward- robe for protective purposes. but upen this foundation has been built a tower of Babel with all the sweaters speak- ‘!n‘ of different nationalities and sug- gesting their source and orign. It s not difficult to find the sweater in history if one looks back far enough. In the Metropolitan Museum of Art, in New York, there is an early Persian one in a luscious green tone, woven of knitted silk and stamped with metallic flowers. Such a sweater might have been worn by the young dandies in the reign of Darius, when he overran the world of his day. The woman who invented the woven silk sweater with metallic stamping prob- ably founded her fashion on just such a museum piece. 1f the sweater of today is merely the sweater of the day before yesterday it, at least, presents to this particular segment of the gencration a new and happy idea in dress. Women have be- | come weary of the wooien garment, except for country life. but they have grown very fond of these luxuriou: overblouses which serve more purposes | than the shirt waist. In them is shown a high attempt tol bring color and brilliancy of design to the average costume, and both these features are worked out in the black and yellow silk jersey blouses worn with crepe skirts. The sketch shows one of importance. It brings out the Princeton colors with strength. It is fashioned in a new way, this jersey; at its low waist line ens the garment and brngs it down well below the hips. The color is of yellow and_the designs, in the same color, are hand-painted on the silk surface. The hat is vellow jersey to match_the overblouse; it is trimmed with the ever-present black cherries. Some of the new silk sweater blouses adopt a favorite French trick in trimming: the materal is cut into wide strips and plaited in the same fashion that children weave mats in kindergarten classes. This plaiting forms the edge of the sleeve or the tight hipline which holds the sweater into the figure below the waist. 1t would be a good idea to make entire sweater blouses in this plaiting, using strips of woven silk, or ribbon, or a combination of the two materials. The fashion of plaiting ribbon has grown apace Since its inception. It is Tot general today. which fact give one a chance to get it into the cos. tume before it becomes as common as fringe or bead embroidery. A Soap and Water Cure. The boys who had begged permis- #ion to g6 camping all by themselves were sitting around their campfire the very first night they made camp. All day they had trailed up the moun- tain side, three dusty, determined youngsters, with all the approved methods of packing along the ordi- nary necessitles of life, happy in the prospect of ten days in the woods ~—algne. = T'ri¥riot séared of anything!” immie, who was eleven, and had casting sly glances behind him ince,the moon had slipped over gocks and left the darkness belind unsilvered by its too! You'd jump if I said W' Jerry, who was more ‘E;lflid scornfully at tegt stakes he was making to 've oni hagl inccase the ones in use uate. Jimmie sidled closer to the fire. *T'm not scared of things I know.,” he ssid. “It's things I don’'t know that makes me feel queer! I am never uité sure which berries are poison. ance. Sometimes 1 get mixed p in poison oak and poison ivy. And ! ot poisoned with mushrooms once.” 'he small boys shouted merrily, then: half startled by the echoes their Jaughter aroused in the woods around &hem, they dug their toes into the hot shes and grinned sheepishly at each ther. “My dad said soap and water was the best thing for poison iv: ‘Th jpeaker was Ted, the thoughtful gne ©f the tri “You can always recog- nize poison ivy, because it has three leaves. and it grows every place—in the city and beside the road and in ‘woods, and edven 'in sand near the said Dee) “The leaves are red in the spring- time, and green and thick like wax in summer and all shiny. In the fall they are bright scarlet again, and mighty pretty. Every bit of the plant is poison. The seeds and the pollen and the leaves and the stem. Some- times the wind blows the pollen on to you, and yOu—get poisoned. Only when vou are all hot and perspiring and steamy you are most apt to get poisoned. 1 know. 1 did. Last year. It took ’bo\n four hours. to show up. Only read in a book once that sometime: You were poisoned and it didn't show up for three or four days. The leaves doeked pretty and I picked a bunch. fellow dared me. And I was green. @idn’t know they were poison. Jerry spoke regretfully. “The thing that poisons you is a sort of oil in the plant. And if you Just scrub and scrub your skin with ®osap and warm water it washes the ofl all awa: Only you must use lots joap and water, and wash all over, every bit of the =kin that is even nea the part you touched with the ivy. Ted was very serious. Poison Ivy Near Camp. “Well, that's easy. We can get lots of warm water, and there is soap in the kit bag. And if any of you fel- Jows are 5o silly as to pick poison ivy fer & bouquet, we will make you scrub all day with soap and water.” Jerry, the big brother of the trio, looked cross the fire as he spoke. A vivid scariet plant grew in a clump under the shadow of a big trce. He pointed it out. eager! “Poison ivy We'll cut ax in ‘the morning ney building our fire t out with he said Imost_on MEMORIAL DAY eengers—letters of good cheer. Use Feirfls KrartenLinen ~ Invitingly Priced s} Yeur Dealer o0 Sond for Samplas ond “Quill Etiguetsa™ American Papetaric Company,- Albeny, N. Y, Oodo Mansfaciurers of Keish's Fine Stasiomery top of it, after talking about it this way." But Jimmie, drowsy beside the fire, was nodding off to slumberland. ~So they bundled him into his blankets and, fastening up the tent flaps to catch the first beams of daylight, the boys “dug themselves in.” ) L The Trying Time. Old-fashioned folk used to talk a lot more about spring tonics and spring fever than we do today. They used to take it for granted that in the interval between winter and sum- mer their vitality was at low ebb. Farmers' wives learned from their mothers, who in turn learned from Ible in hot, but is decomposed in boil- Gelatin. l | Gelatin is one of the albumenoids of meat. It is a transparent, tasteless substance, got by boliing with water, muscle, skin, cartilage, bone, tendon, ligament or membrane of ani: this boiling, collagen of connective tissues, that is, a substance like glue, is dissolved and converted into gela- tin. It is insoluble in cold water, solu- ing water, and will not solidfy when cooied. if boiled long. although it does not dissolve in cold water, swells in it, and becomes much more readily soluble in hot water. It is highly nitrogenous, but does not make new tissue in the body. It is rather used by the body as fuel, and thus protects other proteins from being so used, leaving them to ma the new tissue. Therefore, gelati called a protein protector. It is a neu- tral sort of food, causing no diges- tive disturbance, and is therefore very useful for the sick and convalescent, and is a useful medium for stiffening fruit juices and making pretty and palatable light foods. The general proportion for gelatin is one ounce to a quart of liquid. As served, jelly should not contain morc than 3 per cent gelatine. Too much, be- sides making the jelly touzh and leathe! likely to have a disagree- able animal flavor. A two-ounce hox of gelatin holds five tablespoonfuls, and half of it should thus suflice for a ain elatin, quart of liquid. Gelatin in this proportion requires trom three to five hours to stiffen, and should be set on ice or in cold water To remove jelly from a mold, dip the mold quickly into and out of hot wi- ter and turn it upon the serving h. Things You'll Like to l Make. SealingWa flowers. B rikeplan s2a A trimming for your hat that is of the ordinary are these sealing- wax flowers. Cut thin wire into two- inch strips. Hold a piece of scaling wax—any color you like—over the flame of a small candle. Allow it to get soft enough to mold, but not soft enough to drip. Break off a piece about the size of a hickory nut. Shape it into the form of a wild-rose petal. their mothers, of the various plants of woods and flelds that would tone up the. system to bridge over this spring depression. Moreover, in the scheme of work they often planned to “take things easy” In the spring. knowing full well that the very busy days .of summer could not be met fairly and squarely unless a little slacking of the tension had character- ized the days of spring. Nowadays the housewives' seem to especially crowded in spring. We suddenly realize that summer is approaching and that vari- ous social obligations have not been met. There is a crowding into a few weeks of delayed dinner parties, teas and other purely soclal affairs, with a host of benefits for charities and community enterprises. _ Summer days (A) While still soft run one of the pieces of wire through the lower point of the petal. Make four more petals, placing each on the wire, Press them together in the center. 1f necessary warm slightly. Drop a lit- tle yellow wax over the tip of the wire to form the center of the rose, and _your sealing-wax flower is fin- ished. You may cover the wire stem with green sitk. FLORA. (Coprright, 1921.) SN o — { An evening gown of black velvet is ! devoid of trimming except on the i sash, which is embroidered in silver thread and seed pearls —_———— Prices Realized on Swift & Co. Sales of carcass beef in Washington for week ending Baturda, ¥ 21, 1921, on shipments sold out, ranged from 14 cents to 17 cents per out || Send the homeAfolks rainbow mes- | inevitable housecleaning. If we have | tisement. plans for a summer away from home [=—— there is the cottage to be found, or visited and set in ship-shape for sum- mer. Meahtime we scorn the herb teas and various concoctions recommended old-fashioned mothers or grandmothers. Perhaps they are a bit at variance with the modern prac- tice of medicine. But the good old habit of taking things a bit easy in the springtime is based on conditions that are as characteristic.of today as of yesterday. The woman who follows a business or professional career would do well, if she can possibly arrange it, to take a day off now and then in spring, just for the purpose of resting. An ounce of prevention is worth a pound of cure. and a day at home spent in resting and vegetating sometimes forestalls a week or so later spent in actual illness or exhaustion. Perfect Coffee—Perfectly Roasted clothes must be thought of and the‘.m averaged cents per pound by our t‘ Everyday Salad Dressings. Today 1 am golng to glve some recipes for easily mado salad dress- ings such as the housekeeper will wish to use dail Mock Mayonn; Dressing.—(This can hardly be told from the real m: onnaise which is made with ). Tut half cup of conden K into a mixing bowl and be: with a Dover ezg beater for a seconds. Then add one cup of oliv oil (or salad oil) slowly, beating Vig crously as vou add it. Stiffen with two tablespoons of egar or the juice of one lemon. Season with half teaspoon salt. quarter teaspoon mus- {tard (if liked) and a dash of pepper. Simple French Dressing.—Put into a’ bowl three tablespoons olive oil, ono tablespoon vinegar, half tea- spoon salt, few grains paprika (if »d) and’ a dash of black peppe ch Fruit Salad Dres: Three tablespons olive oil, one table- poon lemon juice, one-eighth teaspoon und one-half tablespoon powdered su Beat until well mixed. (Serve on any kind of fruit salad.) Honey Dressinz for. Fruit Salads.— One-half cup of olive oil, three tabl spoons honey, two tablespoons lemon juice and a pinch of Beat until | frothy and Boiled s: £ Which Will Keep for a (Use only a little of this at « time, thinning it with milic) Mix tozether one-quarter tablespoon It, one und one-half tablespoons ir, few grains of cayenne, one-half tablespoon flour and one-quarter tea- spoon mustard (the mustard may be omitted if desired). Put these in- gredients into a small saucepan with one and onc-half tablespoons of butter, three-quarters cup of sweet milk and < Just before add one-quarter cup of vinegar. Let ‘boil up once or twice, till thick, then cool and keep on ice. Peanut_ Butter ng for Fruit Salads.—Combine alf cup of the boiled dressing (recipe given fbove) with one tablespoon peanut butter, one- haif tavlespoon olive oil and one table. oon lemon ju Beat well and “heesed s Boiled Dressing.—Reheat one cup of the cold boiled dressing in | small saucepan and add to it one espoon of finely shaved American let cook over mild heat until heese is melted, then cool and serve. (It is best to do top of a double boiler. Cheese be- athery when cooked over in- I choose a dres: is 4 question my frequently. In select- @ good rule to follow the salad itself is very and contains much fat, use a boiled dressing rather than naise or Irench dressing (the two latter contain much fat in the oil used). If, I ver, a salad is deficient in fat, a' mayonnaise or French dress- ing will combine well with it. For a fruit salad the dres in the | ng for{ WASHINGTON, D. LHficienf . Nouseki —— (B Laura. A.Kirkman C., TUESDAY, consist of mayonnaige. either plain or combined with whipped cream (pref- erably sour whipped cream). or it may be of a distinctly sweet type such as the honey dressing given above or the sweetened French dres ing. Or an unsweetened French dres: ing may be used for a fruit salad if desired, or the boiled dressing con- taining peanut butter given above. Molded Strawberries. Put two heaping tablespoonfuls of powdered gelatin into a pan, add one cup of strawberry juice and one cup of hot water. Dissolve over a gentle heat, remove from the fire and add four tablespoonfuls of sugar, one tea- spoonful of vanilla extract and ten large ripe strawberries which have been quartered. Stand on ice until the mixture begins to thicken, then fold in two cups of whipped cream and the stiffly beaten whites of two egss. Pour into a wet mold and put in a cool place to get firm, turn out when set and dec- orate with a star of whipped and sweetened cream and ripe strawberries. Frozen Cheese Salad. Moisten a cake of cream cheese with cream and season with paprika and salt. Add a little finely minced pars- thoroughly together, pack into tiny cake tins. one for cach person, put in a covered dish or box and pack and ice for three hours. Serve each cheese mold on a white lettuce leaf with French dress- ing. Maple Nougat on Ice Cream. Boil two cups of maple sirup and a lump of butter the size of a walnut until it forms a soft ball when dropped into cold water; add half a cup of chopped pecans and keep warm over hot water until ready to serve. Pour it while hot over each serving of ice cream and the nougat will candy de- liciously when it touches the frozen sweet. Vanilla ice cream is best with this nougat. Tempting Croquettes. Sweeten some left-over oatmeal to taste and add some chopped prunes and nuts. Shape into stand-up peaked croquettes with the addition of flour and bread crumbs. Dip in ezg and dry rolled oats and fry in deep fat. Serve with a nut or prune for a top piece and sicup. Cardinal Eggs. Melt two tablespoonfuls of butter in a {'Sazucepan, stir in one can of tomatoes or peel and slice in one-half pound of fresh tomatoes and season with salt, red pepper paprika. Break four eggs into a pan, add two tablespoonfuls of butter, two tablespoonfuls of chopped mayon- | parsley, four tablespoonfuls of milk or cream and salt and pepper to taste. Mix with a fork, then stir over x slow fire until it thickens, but do not let it boil. Dish up the tomatoes on a hot dish, :hen arrange the eggs on them in heaps and ing may serve very hot. SUMMERTIME SALAD TIME To obtain a perfect Salad Try Richard Hellmann’s Blue Ribbon Mayonnaise The Homemade Salad Dressing 12 and 30 Cents Ask Your Dealer MAY . Perfectly Packed H.WILKINS C9 “famed for its flavor * COFFEE ROASTERS AVIILKINS [ vimrecr | WHOLESALERS ONLY MENTS. —the FPrancisco. MAKE YO /R RESERVA' reserved for her. 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N.W. 24, 1921, WOMAN’S PAGE. experience has been teaching how to make Havenner’s TaKoma Bread —better and better—until today it’s without supe- rior for ‘“downright goodness” as expressed in wholesome. purity and appetizing flavor and nour- ishment. It’s a little thing to do—but it makes sure of sat- isfaction—to say “Havenner’s Takoma” when youn are ordering Bread. Your grocer and delicatessen will supply you with this delicious Takoma loaf. You'll Like the Cool, Inviting Atmosphere of An Excellent Purchase and Sale of wants. =LANSBURGH & BROTHER 200 New Silk Dresses $12.50 With the warm summer days and vacation time almost here, what better could one think of than a neat and at- tractive Dress? And this lot has been carefully selected—so almost any woman or miss can find just what she . haw we. Girls’ Dresses $1.39and $1.95 Excellent quality gingham, shown in pretty plaids with collars and cuffs of plain colored or self materials and touches of embroidery—neat trimmings and wide sashes—some have large novelty pockets. Sizes 7 to 14 years. B House Dresses Neat gray and blue stripes, with plain $1.00 chambray collars and cuffs—reg- ular waist-line _styles—and in sizes 38 to 44. The vajues offered in this lot are most extraordinary 79¢ $1.00 VOILES—ORGANDIES—GEORGETTES Compose this lot—they’ve just come in and the best values in waists that you ever saw are offered—all the latest styles and trimming effects are present “and if you'll come early you can get a supply of Good Blouses at the Right Sixth Floor—Lansburgh & Brother Price. A Sale of New Blouses Embroidered and tailored styles— draped and straightline tunic— blouse—straightline andlongwaisted effects. Some have draped sashes. The values offered are most extra- ordinary, and when you see them— 11, we’ll leave the rest to you. . Silk Poplin Skirts Fancy silk poplin skirts—well made and finished in a high- class manner. Suitable for bus- iness, sport wear and general, e wear. Neat styles and colors. Excellent values at.....coeeeene GinghamDresses Special, $1.95 Just the things for general wear— beautiful gingham plaids, with side panels—embroidery vestee, collars and cuffs—many are braid trimmed—surplice waist with wide belts—extra special values. Sizes 36 to 44. B Bungalow Aprons Of fine quality percales, in a large selection of neat cotors and a good assort- ment of styles. Being well made IM and neatly finished makes them REAL values at..... $2.59 $3.79 - 1 / i it Il | . it i it I | i I fit it ’\ i I i " [} I L {ii i I i f | I i f I i fhift | i i | i il » I i i ~v I | 14 I il i I il = I il = i i ! N I il - ‘ B