Evening Star Newspaper, May 25, 1921, Page 20

20 WOMAN"'S PAGE. WOMAN’S PAGE. FLAVOR —the charm of "SALADA" THE EVENING STAR, WASHINGTON, D. C, WEDNESDAY, 1921, MAY 2 COAT SUITS OF CREPE DE CHINE 4T BY ANNE RITTENHOUSE. / ) It's a curious world and it grows wore curious when one studies fash- ion. Look at developments of this lors. With whatever optimism they could muster they had not expected such wide demand for the standard- zed American costume. But the fash- season: Capes were made in every|fon is epidemic. i 4 available form and offered as the| When women do not wear a plain A Literary Club for Busy Women. | When all have done this. the ""’;k ailored suit they ad rt jacke V 55 a upon a table and the proper addition to a one-picce frock, | {AIISTC Sult thex add a snort JACETH | Last week a group of four women | ShOUld be pl Sl e and the two together were proclaimed | with a thin everblouse: this wrote to ask me to help them plan a e cariolsmems E TEA the choice of the people. The spring :s square, it :mwru:s to the hips literary club which could be run on b Acquirelia 1 imes it is belted and it s o o es, office; library of modern = ORANGE PEKO ckets. 1t has been chosen in pref- | SmPIe lines without dues. officers or say modern because | nee to the cape. Why the American | T€d tape. 1 make the following sug- ne that the c! £ puoy ‘ - - : women have acted like this is be-| gestions, which I hope other busy | will be to read and discuss the best is in its unique flavor and rich vond the information of an abserver. | mother-housekeepers will read any | Of the now booke (hat come cut 1 - the * fashion continues to run| o : > A | think most of u need a dellc&cy through the summer it is probable | PETRPs put into practice. For a little | cjoser acquaintance Wi present- we Wil accept the crepe de chine cont | SUAY of this sort makes all the qif- | day authors We all know how “bick ! land skirt which France wore last!ference between a mentall-progres- | number’ 1out-of-date we feel When | Send a postal card and your grocer's name and address for a free --mpul mE s Al ance O Sno-liéive Hitayand s Mu‘pmgn,»{—{(_ o eh amons: people. whal are ai to Salada Ten Company, Boston, Mass. our American weather. If we continue { T00 few of us take time 1o get away ine some n book which we in Nt ata e of e hese | from our daily problems ang daties ot read: it scems o unintelli- heavy crepe suits will ba simply built | And we would be so much happier if | gent for us to be living A lines of tweed and wool | We did of what the rsev. as the latter fahric is in the| 1 believe that a membership of six day 3 i / Ty s the meie e any | would be better than one of four, Gis at a di AT taEe 1 el might b called the New Eecause 1 su i r1eket irt. Lo i zgest that if there are to | | suit will be a formal conatume worn | €0uld afford to expend about 3i cents 1t the work of some new po in the affernoon whe oiume Wort|a month in order to buy one hook 4 | wright or essavist cannot o TJe & Festaurant | of any. Bathemine under | Month: six times 34 comes to u lirtle | and studied if desired. as weil as th the roof and not in the qr.«ft over $2, and a great many excellent novels of the day The elub will ecla lza lon The sketeh 2 Bown by Warth | POOKS can be bought for that ount. be formed for the purpose of Keeping RS o o et | Of course the books to be read could | abreast of the times in literature. no < chosen T e mportance di| be taken from a public library by the | matter what i of writing i | | i enecl it sample which Willl verious members in turn. but this | studied. Books on int-rior decoration. | Y h 1ohi e inallent 1dea of the popu-|would tuke s0 much time and troubl A problem: | ou can get the right ornamental clothes, oo et €ver By husing one book & monih, tie ciuh Jn_ which the : . It is a three-picce costume in rose- | fon Hase, SeCh Mmember keep it for d. could be in- thing only when going colored” crape. " The iacker Is em- | e Gaye if the meetings are to be o nttion elleclions; < 2 broidered in rose and the skirt is built] “in this way the book which all have | find themsclves with many new in- to the l'lght place for it. ;:Im“wl"r’fr'm:._' _plaited ruffles. The!read in the past month will be qig: | terests. ) ot ol JWhite eorgelte is em-|cussed at each meeting. and a ne The mestings will be held at a dif- S h ith Rioidered and fringed with pearls. | book decided upon—to buy for all to | ferent member's home cagh month. so o0 much more wit | 9 There is a gray fur collar which sug- | read during the coming monih. cach member will he hostess in ladles dresses. of book reviews to each meeting, and only e simp stout ¢ is to be a This suit can be copied in dark blue{ these will be read loud to help the ; O 1 h 1’1 5 ] | crene w‘nh chain s;m-km-{_x or a sn;‘r club in deciding which book to buy vaysie 4 .con- ecial- ache design in dark blue on the|next. I suggest that at the opening o A vear a i nly those who specia | cket. A gray georgette blouse, |of cach mecti the members take | club din to which minus the pearl ornamentation, could complete the costume. It is well to remember turns expre the hushi which lit their opinions about ize in stout garments that soft, . Tue. t also redeems a dark o % estly do it successfully. summer G e 3 lightens | ;{ It takes a very large selec- [f | There i hi 1:nfr putting a . / CWaisted straient | Eray ren biouse to z ated skirt. joining [ Jlm il difesent Sianes, R s e ple e e blue ribbon. 1 e different tastes as well as different pocketbooks. It also takes patience, and an especially courteous sales force and fitters, and above less frequently ked about the fect before. and much ]|‘l(‘: or the hands. or "t We have t: or perspirin jires an entirely ult treatment simple Developing the Limbs. Every time short skirts come in style || the number of my readers who wish to | |improve the shape of their legs and an- kles increases enormously. From this it would seem that a woman cares to | HOME ECONOMICS. BY MRS. o formula will prevent excessive per- iration of the arms and hands. 1t £ quite easy to make and is not ex- | ATTY cake, patty cake, Baker Man, Bake me some bread as fine as you can ELIZABETH KENT. ||| which —————————————\ T — e Y 11, a home-like environment ; make beautiful only the part of her:ls Quite easy ten o e » . . s Ay - | OF Linens Brom Enrope. body that shows. 1 would rather hate | hoople L Make_the ingredients pure as cin be $5 to $75 with no giddy onlookers with it} BhoiDiie H [dias Decause aumomanis teal] consfits ot . And list them and Bond them with your = s EAR g A COLL. i A = > I ounees STOUT WAISTS, their unsolicited remarks. ; R e U e for herself as well as for other o iaif pint , guarantee. | | $1.49 to $19.50 STOUT SKIRTS, a long time and are likely to continus | ingredients are mixed so—though the tand overnight. Next 1 broke and the strects of cities were These three You are perfectly at home exaggerated shortnes filled with women wearing coat suit and allowed to i i el oAy like all extremes of style, lived out ¢ : e Bl onnaes oL $5.50 to $22.50 when buying at o e e e ita briet life. Nevertheless the new | diy. strain and add four oun - jvpen by: women in the length ‘and skirts show the ankle and graceful | o canbe breadth of Fifth avenue. Women curve of the calf of the leg. If the line mple lotlon con o . {who wear light-weight frocks are jguEve ofthe icnltiolithielien ) L0 naline vou wish and should rapped in a cape, true, but if there suddenly faf, it spoils the whole impres- L oot e {is any possible excuse for leaving 1t O o the Asine, _prrspires Il not off they substitute a wide scarf of One of the brst exercises for develop- Joh “»‘r{,‘"ff;']“’;":,"‘if‘ e 2o . . would be har 2 i » ing the legs is dancing. Swimming is | ¥ e HETRGEL bt o e il Phone M. 2290 SORTESENW. ¥ S cssmson mote moc osares] ’)\ans‘ continued r]n knxmmw is any exercise that necessitates quick ) “‘” the perspiration is mostly under " ‘ merican women looked at { walking or running. There are a great i Brspiration TAment 7S Over People’s Drug Store, 2nd Floor ! tham once. then hought coat suits WAy wommen Who Hava ne apportunitics | the arms, you will be able to stop e e ! 'This sudden departure into severe either for dancing or athlet ho ! some of it by keepir he armbitc s and mazed the ta {write me and say that they < .r‘l.'mrzynrl»rn:\":m\mc T using therefore properly develop cpilatory powder. 5 i ! 5 3 - %R G—Your information i bodles. ‘They can by doing exercises| 3R G—{our (EOTIRAL henna, and if it did it would never produce headach: 3 ltr this were o < aboy - | true, after using it for two years yo| ‘f.l s‘:{ :'r‘w'v':‘:‘é g :"n (v'»'f mgms!nr\:vntr:- | would_have discovered th trnden(‘g‘ an can manage this for ahout fifteen| M. M. M.—Camphor dries up the minutes a day. If she does T think | tissucs under the skin. ile ther: she will notice a decided improve.could be no harmful results from v that are ver: ent—unless, of course, she is hope- | Irying this on ankies Tessly fat or thin, Pes i fout, I would not encourage it, as One of the finest exercises for de veloping tho legs from the Knee to an don’t “pat” While half the world's supply of i flax is grown in Russ a, it is rather Every genuine De Luxe Bed- spring bears the trade-mark on the side rail of the spring. Look for it—it is your guarantes 9 ‘The Bedspring LUXURIOUS Deitex Oh, What a Difference in the Morning! You can’trealize how com- fortable a bed can be until you sleep on a De Luxe Bedspring. that makes you meet the morqmiz mentally and physically refreshed, is gained only by relaxation on a De Luxe. These are facts—not fancy. There is all the difference in the world between the De Luxe and ordinary coil woven wire or national ,_%prin? and that difference is in favor of the De Luxe. Examine the De Luxe at your dealer’s. The more carefully you compare the De Luxe with any spring at any price, the more certainly you will recognize its superior, luxurious comfort. It is always finished in Rome Gray enamel, and on the side rail appears the Rome Quality Trade-Mark, which identifies all Rome products. For wood or metal beds. Truly, it is the foundation of deep, restful sleep. It is easier to go to sleep, and you rest more comfortably on a De Luxe. No matter what position you take, you can't lie un- comfortably on a De Luxe spring, for it yields to every curve of the body, support- ing every part of the anat- omy gently but firmly. The deepest sleep—the most refreshing sleep —the sleep SouTHERN-ROME Company Baltimore, Maryland Sleep on a Do Luxe Bedspring { | inferior in quality. and is not used Hazel—If the portse of the skin | for finer linens, only for the coarse, have hecome coarsened. it takes per: sistent treatment to refine them. A you should be able to keep your an- kles looking trig by wearing well ut shoes and stockings and exercis- durable Russian crash. The little |flax grown in America also is too {coarse for fine grades of damask; I'hfl linen industry has never been ,devéloped in this country, less be- {cause of climatic reasons than be- icause of the high labor cost in- volved. Thus practically all of our table linen comes to us from Scot- land. Ireland, eBlgium and France. f these Scotch is the cheapest: of the ‘finest grade, but give 1 good service at low cost, because it is usually sun and grass bleached. There are, however, very fine hand- woven Scotch linens to be had, Trish linen is probat best known and most widely used. Much of it, also, i3 sun-and-grass. bleached. Linen lies out to bleach for miles {of Irish countryside. It comes in ! both poor and high grade: Char- acteristic patterns are the snowdrop and shamrock. It noted for its Whiteness, even texture and | Irish linens are | and With good rea- | T breakfast napkins, the latter from nineteen 1o twenty-two inches square. the former from six- teen to cighteen, are hemstitched | and _embroidered.” Dinner napkins, i nece | ing properly. ice rub following the rezular cleans. ing of the face will close the pores. Olive oil may be used on the face, if you prefer it to » cream. A Reader—The hair tonic is not on sale at any drug store. Yes, it is a formula of my own, which I am pleased :o offer to the readers of the “Chats” as it is the best tonic that T know of for hair that is turn- ing gray prematurely. Send an ad- dressed stamped envelope for it. Patty—Bleach your freckies hy us- ‘ng lemon juice or that from cucum- bers. Warts are congealed particles of dead skin. ¥ A Common Complaint. As the season advances and the weather becomes warmer and warm- er. there is one small trouble which becomes an increasing_bother to a great .many women. This common complaint is excessive perspiration. A certain amount of perspiration is sary and healthful. as we all know. but an excessive amount shows some physical or nervous trouble. Most people tell me that the exces- | sive perspiration is either in the arm- from twenty-four to thirty-two inches square, are usually hemmed plain by hand, and embroidered only with the single initial in one corner. One initial or three separate initials are_considered better form than mon- ograms. French linen comes in the finest and most expensive qualities: it ex all other in design and tinish. Belgian linen is good in quality and moderate in cost. (Copyright, 1921.) Foods for Lunch Basket. Sundwiches made from cream or cottage cheese; ezgs, cold boiled, or broiled fish, and cold meats fhat have been boiled, roasted or broiled | are delicious and digestible. Salt tongue, ham, smoked and salt fish are “tasty.” but diflicult of di- kestion, and ought not to be used as a steady lunch diet—thongh occa- sionally. for change,” they may be_allowed in small quantities. Brown bread, graham and bran and whole wheat breads well bus tered should always be used in mak- ing luncheon sandwiches. However, for varicty. good home-made white bread is perfectly suitable, Lettuce lcaves, green parsley or | any seasonable greens, a slice of lemon, or a glice of wholesome pickle or chopped olives adds piquancy to the sandwich. Also chopped ~nut meats sprinkled between slices of buttered bread make delicious sand- wiches, and are nourishing. Orange marmalade, home-made jelly or preserves, stewed prunes haived, make good sweet sandwiches, and if | chopped nut meats are added, they | become rich in food value. | A small cup of custard or a small | cup of rice pudding. or apple taploca pudding are exceedingly good things for the cold lunch. A small bottle of sweet milk—or buttermilk—can be easily carried along and is one of the best possible luncheon foods. Be sure (o season well all sand- wich fillings, and other foods that require seasoning. But do not over { season—put a_small packet of salt, or sugar, wrapped 'in paper, in with the lunch. Fruits, such as apples and oranges, are staple, and may be used frecly. Grapes, peaches and other julcy fruits can be substituted for the faithful fapple and orange, when seasonable. Bananas come under the head of fruits, but should not be used as the Juicy fruits are, as they are heavy, nourishing and should really be cook- ed to be easily digested. When using them for the lunch basket make the rest of the lunch light, always keep- ing in mind the well-balanced meal. —_— Sauce for Steamed Puddings. An easily made and tasty sauce for steamed puddin, is made by beat- ing up an egg and whipping enough {Mix well and then stir in a quarter of ! Good Salad Dressings. Boiled Salad Dressing.—The follow- ing bofled dressing is very nice with tomato jelly, fish salads and fresh ' green salad herbs and with a bit of | onfon or cress makes a delicious fill- | ing for sandwiches. 1t may also be used on bread or rolls when a butter boycott has been called. Beat two egEs together, a tiny pinch of alt, two tablespoonfuls of half a scant tcaspoonful of mustard and half a cup N e a cup of vinegar. Cook the mixture | until it thickens, taking care to sti-' it constantly to prevent ocurdlin. Upon removing from the fire let i cool and then add a few drops o olive ofl. With Egg Whites.—To beaten yolks of three eggs add one teaspoon salt, two tablespoonfuls sugar, one.round- ed teaspoonful mustard, one-quarter spoonful cavenne pepper. Mix well. add two tablespoonfupls melted but- ter or milk. Heat one-half cup vine- gar in double boiler, pourin other ingredients and when quite warm add whites of eggs beaten stiff. Cook until thick like soft custard. Mayonnaise—A good mayonnaise is made by beating the yolks of two eggs until they are creamy, and then adding in a slow stream a quarter of a cup of olive oll, then a teaspoon- ful of vinegar, then another quarter cup of ofl, a teaspoonful of lemon juice, half a teaspoonful of salt, a Dpinch of mustard. a shake of cayenne and a saltspoonful of black pepper. Exactly It That’s what you will say about Tintex colors—they are exactly what you want. No matter what shade your newest hatorgownis—there is a Tintex color that will match or contrast with it. Allyour last year’s things— blouses, lingerie, etc., can be Then edd another quarter cup of made fresh and dainty with il, more acid of either sort if neces- 3 ) aty, and the rest of the oil. Beat for Tintex. It's the oldest dye |} i three minutes after the last of the oil is added, and, of course, beat con- stantly while adding the oil. powder, absolutely harmless toany, material. No rubbing just—"Tints as you Rinse.” Baked Veal Scallops. Have veal from the leg cut in slices about three-fourths of an inch thick. Cut ihese into pleces for serving and into each draw one or two bits of salt pork. In a frying pan place four or five tablespoonfuls of hot pork fat or butter, and in this cook about two pounds of the veal until nicely browned. Remove the browned veal to a baking dish and add an onion into which four cloves have been pressed; add two | sprigs of parsley and some sttock made from extract of beef, enough to cover the veal; stir a green pepper chopped fine in a tablespoonful of butter and add this, together with two or three peeled tomatoes cut in pieces and salt to season. Cover the dish and cook in a moderate oven for about one and one-half hours. | intex Tints as you Rinse Have you tried WHITEX? The ion that vestores i Beet and Horseradish Relish. | Boil some beetn to make three cups | brown sugar into it to make it the consistency of a hard sauce, then favoring it with a few drops each lof lemon, pineapple and orange ex- tsact. when grated. Mix with one cup of | preparation that She ovigmat grated horseradish one-fourth tea- sekwencs oo oilks nd woolexs (hat spoonful of pepper. one teaspoonful e twsel elion A3 St Do of ealt, thrae-fourths cup of vinegar and two tablespoonfuls of sugar. Keep | ia & eovesed iam 4 OT a finger touches the pure Bond Bread dough. Bread men neither pat nor knead. Shining ‘steel machinery does that far more thoroughly and cleanly than human hands ever could. Bond And does that mean that all the romance has gone out of the bakery? Not a bit of it. & O Bond Bread baker men there is more romance than ever. They do not feel that they are mixing flour and milk—they’re mixiog happiness. They think of their work in termsof the thousands of little bodies that Bond Bread strengthens—of the chuckles, the romps, and the ruddy cheeks of the youngsters they help to feed. =) ND they know what goes into Bond Bread—they know that the “Bond” on each wrapper speaks truc when it lists each pure ingredient and guarantees them all From that Bond, Bond Bread is named. Dond General Baking Company