Evening Star Newspaper, June 28, 1921, Page 18

‘When those of us who found it our duty as well as pleasure to sit in the salons of the mighty during the month of March as the new French fashions were exhibited in'this country, saw the universality of the tiny cape matching the gown we thought America would instantly catch up the fashion. We wero mistaken. Only WOMAN’'S PAGE. Victorian cape more than amusin was useful.’ ave change or it dies. It must cater to economy in a certain measure, be- cause the majority of the Frenchwom- en cannot pay the present prices for clothes; therefore they indulge in ac- cessories, small things to make the one Simple frock take on new beauty. The French must be artistic or they run counter to their traditions and their prejudices. For all these reasons the short cape was pushed into the first fashion. It was brought to America in the February shipments; it was worn by the mannequins at the first March ex- hibition. 1In June it was looked upon with favor in this country; the shop indows put these little capes in the This was done ‘ont place of honor. to persuade women to buy them or to shown our final acceptance of a most charming fashion. \ ‘America abandoned the long cape long before the French had finished with it as a first fashion. The cape | } FROCK OF TAUPE-COLORED CREPE WITH SMART LITTLE CAPE TO MATCH. FABRIC ROSES ARE MADE INTO A RUFF FOR THE NECK, WITH FLARING RUFFLE ABOVE. among the exclusives did the idea re- sult in action. Smart women who were weary of with the flaring hem, especially in sport materials, is an accessory of im- portance today, and it is widely worn on both sides of the Atlantic, but the short cape, of the kind shown in the sketch, Is still a novelty. It leaves a woman's hands free, which is essential to_American comfort and activity. We are not constantly posing, like the Frenchwomen. We do not always think of line and structure, of whether we are imitating a canvas or statue of bronze. We are willing to be artis- tic only when it does not interfere with our freedom of movement. The roman- tic cape which had to be folded about the body and held by the hands lost itg popularity here through its inconven- fence. This short cape shown -today is of taupe-colored crepe de chine. It reaches to the finger tips and is gath- ered into a collar or flat, pleated roses of the material, with a flaring collar of gray tulle above. There is a ruffle at the edge of the cape; the garment matches a quite simple gown. No woman can fail to give consid- eration to this development of a high neck line. We will not accept it in blouses and frocks for the summer be- cause of the heat, but on capes and in accessories for the mneck there is a growing movement away from flat the long cape cut after the fashion of Venice or early France. also weary of the topcoat, and not ready to take up the Spanish shawl, found the short By WILLIAM (Signed letters pertaining to personal hi treatment, will be answered by Dr. Brady if Letters should be brief and written in ink. a few can be answered here. Addre: Personal Health Service Noted Physician and Asthor pieces of fur toward these ornamental ruffs. Here and there is a strong Eliz- abethan touch shown in the ornamental fabrics placed close to the ears. BRADY, M. D. ealth and hygiene, not to disease diagnosis or a stamped, Eiaaa elope is inclosed. resses Owing to the iarge number of letters received, only No reply can be made to queries not conforming to instructions. s Dr. William Brady, in care of The Star.) ‘What to Eat While on Vacation.! We have received numerous re- quests from readers about to go to the country for a vacation,.and they desire to know about how much milk and eggs one should cat in order to build' up the strength and blood, or something like that. R This year there should be plenty of good, fresh vegetables and fruit available in the country and at vaca- tion resorts. It is a fine time to be a vegetarian for a while and see how it feels, especially for those who have more or less “stomach and liver trouble,” due to excess.of food and insufficient fodder. Green peas, string beans, aspara- gus, new potatoes, green corn, ber- ries, lettuce, cabbage, onions, greens of all kinds, the list of appetizing and healthful foods is a long one. Eggs do not build up strength and body any more than potatoes or green peas do, perhaps not so much. Eggs are simply more concentrated nutri- ment. The chief fault of our city diet is lack of bulk. The intestine is not given necessary exercise. Let the farmers put their eggs in cold stor- age or waterglass, and eat what the earth so abundantly supplies in the summer time. People with autointoxication, con- stipation, billous tendency so-called, dyspepsia, flatulency and numerous other symptoms of digestive disturb- ance -should strive to get away from the concentrated diet of city life and give the alimentary tube a vacation. A change is as good as a rest. Let the vacation diet be a radical change for the better. One who loves fresh country milk makes no mistake in drinking plenty of it xt to fried corn meal mush and well-made coffee, is no delicacy to compare with milk fresh and warm from the cow, in the opinion of the writer of these re- marks. Then it is uncontaminated by human handling and not a culture 1 medium for all sorts of germs; more- over, the natural ferments present in the milk are still alive and aclive, which probably makes the milk more digestible than ordinary market milk, Be a vegetarian for the period of your vacation and see how fine you will feel. QUESTIONS AND ANSWERS. Sleeping With Arms Up. Please be so kind as to say whether it is harmful to sleep with arms up over the head. ANSWER—Not as a rule. If you awake with numbness or lameness or pain in arms, then do not sleep in that position. It causes some pres- sure upon the vessels and brachial plexus of nerves passing down arm under collarbone. Food for the Baby. Our baby is six months old and after the first two months we had to put him on canned milk, feeding ac- cording to directions on the can. The past month I have also fed him one feeding a day of dairy milk mixed with two parts water and a tea- spoonful of limewater and one tea- spoonful grated boiled flour ball. The child is fat, bowels regular, sleeps well. Should I continue this feeding. and for how long? (Mrs. A. M.) ANSWER—Better buy all _your milk from the dairyman and increase the strength a littie each week until the baby takes straight whole fresh milk two months hence. Also add to the diet some fresh meat broth (beef. chicken or mutton) three days a week, and some fresh fruit Juice (orange, peach, berry, any fruit juice) every day apart from milk feedings. When baby is eight months old he should have a little mashed baked potato every day. Bables need vita-: mines, whether they are fat or sot. Canned or condensed milk cheats the baby of vitamines. Fresh milk is rich in vitamines. Vitamines are essential for the normal development of the nervous system and blood. i) ' Seasonable Canning Recipes. June peas are the bnes to can. They #should be freshly picked and tender. Shell them, grade for size and place them in cheesecloth; blanch (that is, dip the cheesecloth) in boiling water for five minutes, then “cold dip” (that is, plunge it into cold water for a second) and pack the peas into hot, sterilized jars; add ome teaspoon of salt to each quart-size jar, and fill to within one-half inch of top with boiling water. Dip rubbers into hot water and place them on the jars, put’ on sterilized glass tops, and put the top wire over the glass cap but do not press down the side bail—or, with the screw-top jar, screw the top on with the thumb and little fingers so that it will not Ve screwed on very tightly. Now place the jars on the wire rack in your wash-boller canner, in boiling water io cover to the depth of two inches, and let “sterilize” in this way, with the water boiling constantly— do not begin to count till the water Doils again after the jars have been placed on the rack—for three hours. Be careful not to break the peas Wwhile patking them in thc jars, as this will give the jar a cloudy ap- pearance. 3 To can sour cherries, remove stems, wash in cold water, grade for size, and pit. Then pack them into hot sterilized jars and fill to within one- half inch of top with a boiling-hot medium-thin sirup made by boiling three quarts of sugar and two quarts of water together for five minutes; adjust rubbers and cowvers, partially seal, and sterilize under boiling water for sixteen minutes for quarter-size jars. Then completely seal, invert to test for leaks, cool and store. To can sweet cherries, follow the above directions exactly. but use a boiling-hot thin sirup instead of the medium-thin called for above. (To make the thin sirup boil three quarts of sugar and two quarts of water together for exactly one minute, not beginning to count until it is actu- ally boiling.) To preserve cherries, wash and pit them (either sweet or sour cherries) znd put them in alternate layers in 1o preserving kettle with - thres- uarters their weéight 'in - granulated suzor. Let them stand in ihis Lfficient. busela overnight, to draw out their juices. In the morning simmer gently until the cherries are tender, then pour them into hot, sterilized glass jars, adjust rubbers, put on _covers, partially sealing, and sterilize for ten minutes in your wash-boiler canner. Then completely seal. The first string beans are also the right ones to can. Wash, grade for size, removing strings, and place in a large piece of cheesecloth; blanch in boiling water five minutes for the smalleat, tenderest ones and almost ten minutes for the larger -and tougher (although none should be really tough and old). Then cold-dip, pack into hot, sterilized jars, adding one teaspoon of salt to the quart-size jars (add one-half teaspoon of salt to the pint-size) and fill to within one-half inch of top with boiling water. Adjust rubbers and, covers partially seal, sterilize under’ bolling Wwater for two hours, remove and com- pletely seal, and Invert to test for leaks. In ‘packing them you may either leave them whole or ‘cut gherm across. If left whole, an easy way to pack is by holding the jar In the left and and laying the beans in place. This gives an even, uniform pack, and the last beans may be pushed into :‘r;efl;:el:ter tto Il:a.ka closer pack and e outs “;n' e rows, next the glass, 0 can lima beans i ods of blan Lo AT ching and sterilization ——— How to Pickle Mushrooms. Peel young mushrooms, s them with a little salt and Dep:::nll:: put them in a pan with a blade of mace. Place over a gentle fire and as the juice runs from them shake them well in the pan. Keep them over the fire until all. of the juice is dried into them again, shaking fre- uently to prevent burning. Put as much good cider vinegar into the pan as will just cover them; when it comes to a boil seal at once Into glass jars and keep in a cool, dark, dry place until ready to use. —_— realized on Swift & Co. sales beef in Washington for week ending 23, 1970, an wh Prices of carcass The French designed these little capes for several reasons. . One was| commercial, one economical, one art tic. The French clothes industry must L ae Since milady favors bead trimming —especially wooden ones—so much, here is & wooden bead bodice trim- ming to delight her. String painted wooden beads the size of large peas on heavy silk. (You will need to string a bit more than one-third longer than the distance around the edge of your bodice.) Fasten one end to the front of the bodice. Then faster: Into loops three inches across the top. Continue until you reach the front again. Finish with two long ends of beads tipped with beaded or silk tassels. This wooden bead bodice trimming is particularly adapted 1o the popular long-waisted bodice and to the charming overblouses now worn. LORA. A Soothing Foot Massage. I wish very much that some one would start a fashion of wearing sandals, for nothing could be health- fer for these hot summer months. If enough women had the courage to do this there would be fewer cases of corns and of aching feet and tired bodjes. Every one knows, of course, that the feet do not get enough ventila- tion. In the winter they are con- fined in high leather sho in the summer the low leather shoes are not much better. Canvas shoes are healthiest because they are coolest and lightest, but even they do not have the advantage of sandals. Since the fett suffer from lack of ventilation and from poor circula- tion, an excellent thing is to mas- sage them for a few moments every night. This is particularly good it your feet swell up during the hot weather. If possible, bathe them in warm, salty water; in any case, dust them with talcum powder and massag: using the fingers the ONE QUART THESTM GUERNSEY MILK comesbottled with extra - sanitary HOOD CAPS, both pints and quarts. - Chestnut Farms Sanitary Dairy thumbs of both hands. No particu- lar massage lotion is necessary. Plain rubbing or a circular motion is al that is needed, since the 1dea is merely to stimulate the circulation of the blood. The talcum powder is suggested merely because it is soothing ‘and cooling, and because it makes the massage a IMtle bit easier. No foot massage is ever complete unless the ankles are also massaged. This treat- ment, by the way, is excellent in the| winter ‘as well ‘as in the summer, with the slight change that in the winter the feet should be bathed in hot instead of merely warm water. The treatment in this case will do away with cold feet, and will induce sleepiness in many cases of i somnia. Fudge Wafers. Make some fudge and when almost ready to turn out put in a pan of warm water to keep it from hirden- ing. Spread between graham wafers and put the wafers back in the box so that they will harden in tnc right shape. | The 0ld Gardener Say: You will find vacant garden rows here and thege where your early crops have been re- moved. Use these places for turnips. The turnip grows quickly and sced put In now will give you a good crop when fall comes. Be sure to firm the soil over the mecds and plunt & little deeper than you did In the spring. 1f the ground Ix very dry. you muy find it essary to wet down the rows before tha secd goes | A Breakfast Dish. Cut one teaspoonful of chutney into {small pieces and mix it with on: jounce of butter, one teaspoonful of | made mustard, one teaspoonful of curry powder, one teaspoonful of |lemon juice and a little cayenne pep- | per and salt. Work all the ingredi- ents to a paste, put into a frying- pan a slice of uncooked ham for each | person and cook on both sides. When cooked spread cpe side with the paste, sprinkle with the bread crumbs and hold under the gas flame for a few minutes. Dish up on a hot dish and garnish with parsléy. The paste may be prepared the previous day if convenien | Just Between Ourselves BY DELLA E. STEWART. Stone-throwing is such an easy pastime. It takes neither moral nor mental power. All that is necessary is to see something with which we do not agree, scmething that strikes us as uncalled for. It need not of necessity be anything wrong—of, no! It may be something perfectly right. it we only had intimate understand- Ing that would lead to fair judgment, But we haven't, so in a trice, biff bang! We are off on a stone-throw. ing campaign. Who cares who's hi Stone-throwing makes us feel so superior! By the time we have flung a few verbal rocks we are sure that & could we not by any possible chan ity be anything wrong-—oh, no! ! Our fentality is different, our judgment that others W acumen superior, wiser! It's s our far should be so lucking, but, since they are, let’s toss the missiles. If they wanted to be safe they should have done nothing—just as we are doing. Action aiways means an honest mis- take occasionally, so why try it? We can ever delude ourselves into the bellef, in our stone-throwing, that we are doing it entirely for the good of the ones we are trying to hit. A Inttle shock may jar them out of their WOMAN'S | PAGE. cocksureness. A little bruise Zay bring them to the f cours: we do not want them to know who it is that is doing the throwing, if we can help it, o we dodge Lehind som: one eclse, once the swifl weapon® on its way. “Of course you won't te!l any one that 1 sald it. You undgr- stand that this is just between yyu and me, don't you?' Every heard enything like that? Beware of stone-throwers! They're dangerous! —_— [4 Delicious Cold Slaw. Shred a small white cabbage very fine. Heat one cup of milk, heat also one gill of vinezar and when the vinegur is boiling stir into it one. tu- blespoonful each of butter and. su- gar, one teaspoonful of celery c.- sence. half a teaspoonful of salt*acd tle pepper. When boiling Mard stir in the shredded cabbage and.:s s0on as this is hot remove it -fro \the fire. Pour the scalding milk : slowly upon two beaten eggs and | cook, stirring steadily until thick. then’ pour it upon the cabbage and mix well. Place on ice for two hours, serve very col Cherry Sauce. Cover a pint of cherries with & pirt of water, ad¢ two cloves,, and simmer When the cherries are sott, rub them through a sieve, return to the add a teaspoonful of flour blend with a tabiespoonful of butter, u tle salt, and covk two minute: ; serve hot 3 Pasteurized Guernsey GEO. M. OYSTER, Jr. HENRY N. BRAWNER, Jr. This exclusive product of Guernsey herds will be desired by all who enjoy milk of the highest possible percentage of food value, of delicious flavor and rich, creamy color. Phone us your order for GUERN- SEY, MILK, to be delivered at your home daily, beginning next Friday mo|rning, July 1st. 1114-1116-1118-1120 Connecticut Avenue OUR PASTEURIZED MILKS receive the high- est official rating of the HEALTH DEPART- MENT for the District of Columbia. On and after the first day of July we will, in addition to our other dairy products, be | prepared to serve you with rich, creamy, pasteurized GUERNSEY MILK.