Evening Star Newspaper, July 26, 1921, Page 15

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Gouraud's Oriental Cream 7/101' ast/%zufeéfler for rooms will impresseven a busyhotel clerkif you writeon With Distinctive Willow Finish Ask gy dealer or 1end for Samples and “Quill Etiguetts™ American Papeterie Company, Albany, N. Y. Solo Mansfacturers (lmh‘:'nu Statie | = = T hetore for good fortune to be present at the Ascot races in England earlier in the summer comment on the fact that the warm, sultry weather kept away the expected display of furs, you may have felt surprised. Judging from jobservation in this land of the brave and the free, we have not consulted the thermometer very closely in this matter of wearing fursd The women you see in the et, in the hotels and_ in resorts have been brave, in- deed, in wearing peltry, but not free in breaking loose from a feshion that was never backed by good judgment. We took our fashion of wearing furs in summer from France. ' While we were‘t‘lll,pultlnx our furs away s or sending them the C nt';‘e by Palm Sunday—ante- | r ‘rench women kept fur s out all summer and one of the things .that tourists used to comment on as being of all the odd Furopean -customs most odd _was that women worefffurs in midasum- mer. And now we are .wearing furs in midsummer and the fashion is on the wane over here. ®As It Was in Nice. Nice and 'other fashionable At places furs were even put away as carly as March for most day-time occasions, and in tHeir stead came scarfs, scarfs rich and warm that attracted much- comment from those who like color. One thing the Frenchwoman knows. This is that not only are {furs uncomfortable in summertime i —that_would hardly be enough—but Ithat the very warm weather and exposure to the are distinctly A Hence the practice of having special summer furs. Rarer, heavier pelts are reserved for winter. 1f one's summer furs show the bad effects of the heat it is not of so great im- portance. But furs still play an important part as decoration. You may Know SCARFS INSTEAD OF ‘FURS. BY ANNE RITTENHOUSE. ‘When yours friends who had thethat we fur quite - seriously. be sidetracked. It part of our dress exi e French have produced-an_imitation monkey_that can be bought by the y: You would hardly be able to duct of a t of .some Teil that it was the el at as lcom instead’ of the tree+swinging Simian. i w Advantage in Imitations. These imitation Yurs have not the disadvantage then for sulpmer wear. 3 7 re again taking ‘monkey It _refyses t |Cooking the New Vegetables in a Casserole. “Please print recipes for cooking the new vegetables in a casserole,” say seéveral letters from my readers. The following will be fothd delicious: Stuffed New Cabbage en Casserole. —Wash a head of cabbage, taking off it upside down and begin hollowing it out from the stem end. When it is scooped out as much as possible without falling to pieces, stuff with the following forcemeat: Have your butcher send you one pound of beef put through his meat-grinder, and to this uncooked chopped beef add one medium-sized onion finely chop- ped, fdur slices of cooked bacon also finely chopped, two cups of bread- crumbs which have been merely moistened with a little hot water, one raw egg, one teaspoon salt and a dash of pepper;; mix these ingre- dients- well together and add a little chopped green pepper if desired. Now place the stuffed cabbage in the casserole and pour around it one quart of ripe stewed tomatoes (or canned tomatoes) and place on cov- er; let bake irt a moderate oven un- til the cabbage is tender and the meat dorre—about two hours. This is a fine supper dish. Serve with or without to- mato sauce. , Halved Tomatoes and Rice en Cas- serole—Wash, soak and cook one ‘cup of rice until tender, then put enough of 1t in the bottom of a me- dium-sized casserole to make a thin ver; place upon it a rather thick layer of ripe, halved tomatoes and sprinkle well with salt, pepper and chopped or grated cheese; add a se ond layer of the cooked rice, and an- any brujsed outer leaves, then turn| other layer of the tomato, seasonings and cheese—and continue alternati these layers until the dish is full. Sprinkle buttered breadcrumbs on top and let bake covered for twen- ty minutes, then uncoVered until the crumbs are brown. Serve very hot. This is another fine supper dish. Stued Onions en Casserole.—Ri move skins from rather large onio: and parboil the onions for ten mi utes in bolling salted water to co Take them out, drain them wel fill these 'cavities " with uncooke: diced tomato which has been mixed with_an equal quantity of seasoned breadcrumbs; sprinkle grated or chepped cheese on top, and over that more breadcrumbs which have been moistened with a little melted but- ter. Place these stuffed onions in a roomy casserole, pour a_little hot water around them, together with a little melted butter, and let bake in a modreate oven, covered, until the onfons are soft (about three hours), then remove cover and let brown well. Young Caulifiower en Casserole.— Remove the “flowerets” from the stalk and cut the tenderest pieces of stalk into small pieces; put these pleces, with the flowerets, into a cas- serole wlthé. little hot water, cover, and let simmer in the oven until the vegetable is tender (three hours in a moderate oven). Then remove cover and pour over the caulifiower a sauce made by thickennig one cup of milk with one tablespoon of flour (let cook till thick) and sprinkle grated cheese on top of this sauce. Slip the dish back into the oven for a few minutes until the cheese isj Young | melted and serve at once. oni small new potatoes, and cel- ery are also- deliclous when cooked in this way. _—_ | HOME NURSING AND HEALTH HINTS | BY M. JESSIE LEITCH. ble in the amount of water you have We all find a#®yardstick a very Dressed necessary kitchen adjunct. in a sanitary yardstick case it will serve its good purpose and yet lodk well. Cut one strip of white oilcloth inch wider than the stick. Cut a second_strip the same .width, but thirty-five inches long. With' blue mercerized thread buttonhole the two strips together to form the pocket. Cover a small brass ring with the blue thread. Join it to the center of the top of the case. Paint tMe simple design shown with blue oil paint. A sanitary yardstick case will help to beautify your kitchen. FLORA. (Copyright, 1921.) s s Callot uses the revived circular cut in a cape which appears only in_the back of costume. With~it a straight skirt 18 worn. . thirty-nine inches long and one-half -~ WOMAN'’S Where You Don’t See. It is a well-known axiom that a woman is ‘criticized for the back of ker neck and for her face. When you look at a woman's fave you are deal- ing with her personality; when you look at the back of her neck there is no personality, but only physical appearance. L] Unfortunately this part of the body, most neglected. even sensible omes, think very much of heir appearance beyond the parts Few women, they can see in a mirror. The hair around the face is becomingly done from the front, but the average girl does not stop to think what it looks like from the side or from the back. The average girl also will take the best care of her neck as fat round as she can see it. She will put the skin with cold cream to keep it soft, and use bleaches to keep it white, and let the back of it grow brown and dry and coarse-pored for lack of necessary care. Make it @ hard and fast rule never to leave your dressing table without picking up your hand mirror and looking at your reflection from both sides and from the back. Be sure that your hair is fluffed becomingly around the ears, and that there are | hairpins. which should be cared for most, is|manently. PAGE. no untidy ends to hang down the back of your neck. A: hair net will do wonders if properly adjusted. The cap shape net is best, and it must be very loosely put on and fastened here and there with invisible The most untidy hair is ‘preferable to heir so tightly packed under a net as to give a wooden effect. Above all, be sure that your collar and waist fit snugly and becomingly. E. W. T—Olive oil will not have any tendency to darken the halr per- ’ Mac.—A mixture of rose water and witch hazel should be refreshing and mildly astringent. The condition of your skin will decide how often it should be used. Most skins are bene- fited by the use of an astringent once each week. If the muscles of your face are irm you will not require an astringent oftener than this, but if there is any tendency to sagging. two or three applications each week will be helpful. Grandmother’s Doughnuts. Take one quart of flour, one cup of milk, one eg, one cup of sugar, & little salt, one large spoonful of thick sour cream, one teaspoonful of soda and one teaspoonful of baking pow- der, roll, keeping as_soft as can be handled and fry in hot fat; roll in powdered sugar. on any old 4-burner Homemade Eyewash. “I-don’t know what can be the matter; with this boric solution. It looks just like snow or slush, And I can’t use it for Bobby's eyes like th The speaker, a young mother, whose small son had sustained a slight in- jury to his eye, and who had brought homé instructions to the effect that the eye was to be bathed frequently with boric solution, eved the bottle she held suspiclously. It was full of ‘wet white crystals. “Perhaps the drugglst gave you the said her friend, com- knew a woman once FUR BANDING AND COLLAR LEND THE UNUSUAL TOUCH TO THIS DOTTED SWISS, TOPPING FROCK OF SAME MATERIAL AND COLOR. They do not shrivel and crack in warm weather. There are materials, too, that resemble fox and other fashionable pelts; so much so that you cannot quite’ make sure,” unlesp you have microscopic vision, whether you are seeing the real or the imita- tion. The general feeling seems to be that when one wears scarfs or coats—something that we have come to assoclate only with_real furs— then we should avoid imitations. When we wish to use them purely measured the solution acts like that. How much powder did you use?" “I don't quite know,” admitted Bob. by’s mother. “I had some ‘boiling wa- ter in the pitcher and I just emptied all the bormcic powder there was in the package In it.” Blamiag the Druggist. “Acting on the principle that if a little was good, more would be bet- ter.” laughed the friend. ow don’t worry, ever, about the druggist giving you the wrong pow- | der. It's his business not to. And it is rather one-sided of us to always try to place the blame on some one else, isn't it?" The kettle Gas or Coal Range Toward the Purchase of a New Range N old, burnt-out gas range is a continual annoyance to both you as a user and-to this company. - The coal range has long ago been superseded by the cleaner, more economical and more satisfactory Gas Range. If you are a - user of either Have Us Install a NEW Gas Range | as boiling and, having chine that simply coulda’t smash, fortingly. break or tear off but- for decbrative purposes then the!who got-the wrong stuff when she|slipped acro: to* her house f¢ tons, fasteners, hooks and other sort will do. s went for something to bleach her|boracic powder, the -pe-ker.qi "3?:; eyel;: ~ | gThe cut shows how these imitation ma hat I domt see how. drug- |boiled a white ‘enamel quart’ pitcher. ' o W - h i rs may be used in summer frocks. ists can tell, anyway. those | thus making sure that it il 2 H S chi 1 H YK $ e Eimatineeem T e originar model however 1t | Shite Cpowders 100k - exactly | the|within, added two level tableapgon: —such as the type illustrated, which is Lighter, a “Keepclean” Top and other was real white fox that banded and|same,” and she gazed at the mixture|fuls of boracic acid to the quar¥ of either gray or white porcelain enamel- desirable features. Choice of ~either boiling water. “That solution will be’ strong enough for Bobby's eyes,” she said. “I should strain it through sterile gauze, if 1 were you, inlo those wide- mouthed glass jars. They will boil up nicely. And wait unyil the solutjon is cool to put it in thp jars. Also be sure that the <'ass j; are cool, too, or they will craxk. I always think one never can be too careful about eyes.” “I have no patience with messing around with such foolishness,” said the first visitor as the gate clicked be- ) hind the would-be good Samaritan. But Eobby's mother, who was loyal little "soul, said stanchi; do think we should concern ourselves Yetit's lm'H:f re now—and it's waiting for you to come and see it. of 'women now know their dream has come true. ‘This machine is called the Laun- Dry-Ette — we will gladly demonstrate it for you collared the canary-colored, dotted swiss cape ‘'worn as an accessory with a frock of the same color and material. That is, it seemed to be real—but can one really tell the difference? Creamed Crab Meat.- Put Into a dish two tablespoons of} butter, one-half cup of bread crumbs, one cup of cream and a little dry mus- tard. Let come to a boll, then stir in two cups of crab meat, add the beaten yolks of two eggs, salt amd pepper and a few drops of tobasco sauce. Serve at once. doubtfully. Bobby's mother was disturbed, nat- urally—so much so at she sald: “Oh, do you think it could possibly be the wrong powder?’ And imme- diately emptied the contents of the bottle in the sink. Second Neighbor Comforting. Just at this point a second neigh bor, who had had considerable ex: perience with powders, came in and ‘was_appealed +o. “Of course it isn't the wrong pow- der, my dear.” she said, heartily, thereby dispelling the doubt in the heart of Bobby's mother at once and cqusing her to murmur, “Of course, I 1ly didn’t think'it could be;” which exactly like a woman. “The trouble is that you have more - ywder there than the water will R:ld in suspension. I always make a saturated solution of boracic acid powder—that is, a solution which con- tains as much powder as the water will hold in suspension. As soon as you have more powder than is solu- —_— ed and equipped with a patented Raising right or left hand ovens in most types. | and Lowering Broiler, an Automatic Call to"See the Various Styles. | Installation FREE Easy Terms D~ This Special Offer For a Limited Time Only 9% You may charge it and pay in. small monthly installments when vou pay your gas bill. a little more with these very little Sl S WASHINGTON GAS-LIGHT CO. | feel that you do know about such- | things SALES DEPARTMENT 419 TENTH ST. N.W. And she felt that the day had not aifl-| been altogether lost, for. she had learned that it was possible to have ul»o much of a good thing in a solu- tion. 24 < e HOME ECONOMICS. BY MRS. ELIZABETH KENT. Have Us Serve Your Homé With Chestfiut Farms Pasteurizecl Mulk Our Guernsey milk, the product of Guernsey cows ex- clusively, contains a higher éercentage of fat and other food - elements than ordinary milk: < —is of most pleasing flavor, creamy colok, purity and rich- Tl By this time the spinach is gone. and if it were pot for the row of | vigorous Swiss chard our gardens would lack one of the most important of the summer vegetable foods. Greens we ought to have all the time twice -or/ three -times a. week—grown- 5 ups and children, too. Swiss chard,| » 2 - 4 which grows sturdily, with big’ leaves | == A Z g on strong white stalks, does -not 5 grow bitter as the season grows old, but may_ be gathered continuously throughodt -the summer. We may strip off the leafy part from the stalks, using it for spinach substitute and the stalks for aspara- gus substitute. The cqoked leaves may, be treated in all the appetizing Wavs used for spinach, with butter. | jcream . and rnish of ‘hard-boiled eggs. - The lks may be served at the next meal, on toast with drawn Cold cooked Guéfnsey I3 ness: k —has elicited praise from the many homes that now receive this newest product of our dairy regularly; & —is- pasteurized under expert supervision and bottled double-capped ‘with the extra sanitary HOOD caps, both : pints and quarts, Te]ep}xone us your milk order today and we shall start your service tomorrow—or ask for Guernsey Milk at any of our retail stores. ' chara stalks just like asparagus salad, Indl 1 the leafy part chopped fine with may- onnaise or cream cheees. G Chard. is really a kind of:beet, but| the tops rather than the roots have een developed for food. ' It contains almost as much iron as spinach, an other valuable mineral salts, and generally ranks next to spinach in that kind of food value which we get from leafy. foo More-and more the experimenters in food value-in: the value of these f not_for the amount, -‘but for the kind of nutri- tion they yield. ° 3 FAB stands ary comparative test With the soap flakes you now have on hand and with a package of FAB— compare: - ; which is thinner, whiter, softer,and silkier. Are you u.fl'n; the Very Best Milk from the most Y- Take one pound of cooked potatoes, n‘zio! butter or drip- two tablespoons of “chopped |- — ey and-salt.and pepper.to taste. . potatoes into neat slices of en inch thick. Melt .the Our Pasteurized Mi 1'.Ik receives the highest official rating of the health department approved milk supfly ' near o, (Sl g . which dissolves more quickly, dissolves w 3 for the in the city— ot broome then tura them | o S : - completely, gives more abundant 1 District of Columbia our dairy? mmf.’flf"&::‘ofiz’ e attey : - 3 suds. g { ] . onto & tin lined with white paper and 5 : fai 7 x s 4 b : : : s o | 1‘:;“:3_ draip well.-As:the dlfterent | & / L - i 3 hich is i 2 I Is, is less 4 | Chestnut Farms Sanitary Dairy: : harsh on your garments. . 3 . GEO.' M. OYSTER e B — which washes more quickly, washes more ® : B e » Jr. ; o S8 : e er - Rouge, Tiaraing blue: wy ] - HENRY N. BRAWNER, Jr. ey Beige and Grey are-espe- . thor . e i Phone Franklin 4000 1114-1120 Connecticut Ave. . _ which is SAFE. . i 4 H

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