Evening Star Newspaper, August 11, 1921, Page 23

byal to This Wasnmgton rroquct folds into a large loop at each side, ne ‘ :i Chace BY ELENORE DE WITT EBY. ® while the ends extend below the edge There was a time when a sash Was| ¢ the skirt. Embroidery in the a very minor feature of one’s ward-|same shade of green used heavily robe after the hair-ribbon age was|on bolhbbl?i\:ue and l.klillmd ;nd ""‘5 wooden beads are sprinkled here an Excels passed. Of recent years, however, It |ipere as an additional trimming touch. The blouse has a square neck bor- dered by green embroidery, and the aiminutive kimono sleeves have the same finish. - The skirt hangs per- fectly straight, so that the importance of the sash drapery is accentuated, and its hem id dotted at regular in- tervals with tiny wooden beads. Another sash dress is of tan lace Peach mousse over a foundation of pale flesh-col-| Deviled Tomato on Toast.— T oreq satin. The bodice has short|one can of tomatoes into the top of & double boiler and let heat, then add one-half onion grated, two table- spoons of melted butter, one-half tea: spoon salt, one tablespoon sugar and three eggs which have been well beaten, but not separated. Stir imtil the eggs have thickened the mixture slightly, then turn it into a covered vegetabie dish or tureen. Previously prepare two pleces of toast for every person to be served, and place these Pl pleces on latter on the - med for its flavor ! B o nEatat the coversd -dish con. A Sunday Night Tea. A good home Sunday night tea is the following: Deviled tomato on toast Tiny one-cgg muffins Iced cocoa Angel food cake ne Franklin 335 to Chevy Chase Products Company if your is not supplied. BRI mow to be made over. You will don’t. have to wait if you 2 Best work at lowest prices. RTIN.WOLF 30N taining the deviled tomato. Have a pile of empty plates before you. To serve each person, take up a plece of the toast with your fork, dip it into the tomato in the tureen, turning it over in the liquid so that it will be. come well moistened, then place |t on an empty plate with the fork; pour a ladle of the liquid over this moistened piece of toast, and serve. The extra pleces of toast will remain on _the platter until each person is ready for a second helping, when he will pass up his empty plate and be served as before. HAT OF BLACK SATIN TRIMM WITH A POINSETTIA gained steadily in importance until it became a necessary complement to milady’s dress. Now it is going even further than that, for instead of be- ing a mere addition or trimming, the sash has become a part of the dress itself, and the expression of its in- dividuality. No longer content to loop simply around the waist, it cascades itself into drapery at one or both of the sides. Sometimes it is caught up under the skirt hem, at others it Angel Food Cake—Beat the whites of eight eggs until frothy; add to them one teaspoon cream of tartar and continue beating until stiff, then 2dd one cup of sugar very gradually, beating constantly. Mix together three-quarter cup of flour and one- third teaspoon salt and fold these into tho egg-whites. Last add three- quarter teaspoon of vanilla and turn DFFEE_ROASTERS WHOLESALERS TEA MERCHANTS Gouraud's riental Cream NET DRESS WITH GREEN SASH DRAPERY AND CORRESPONDING GREEN EMBROIDERY. set-in sleeves of lace, and the round- ed neck is collarless. The skirt has & tunic of lace cascaded in a spiral at one side, while ribbon drapery appears at the other. The sash is of old-blue satin, and, after crushing once about the walist it folds up into a bouffant loop, and the remaining end hangs to the skirt hem. An unusually distinctive advance autumn frock is pictured. The ma- terial is chinchilla crepe, and it may be mentioned in passing that this fabric will probably be much in use this fall, as it is heavier than canton, and, as the name implies, has a slightly rough surface. The color of the frock is taupe, and it is trimmed with white satin piping. It Is cut in one straight plece, and a narrow black-and-white belt passes through loops at each side to define the walst line. The wide-flaring sleeves of taupe georgette are attached to a foundation, and they are caught in at the lower edges with tight wrist cuffs of crepe, trimmed with -two white buttons. The collar is a sort of scarf throw of white satin, which crosses at the front, the ends passing over the shoulders and hanging down a little distance in the back. Rows of white buttons extend the length of the skirt at each side, and white- piped slash pockets complete the cos- tume. & The hat sketched must have taken into an unbuttered angel cake pan. Bake forty-five minutes (possibly #fty) in a moderate oven. After it has risen and begins to brown, cover it with a buttered plece of paper. It is an axiom that long eyelashes will make any eye beautiful. Every one knows that. But every fone does not know how to make the lashes grow long and silky and rich in color. To be_effective, eyelashes need not necessarily be dark. Some blondes have black lashes, striking com- bination, but not always a beautiful one. Deep brown or light lashes with blonde hair are often a better frame for gray or light blue eyes. The color is not as important as luster, thick- ness and length. The first step in making the lashes beautiful involves a sacrifice. It means cutting the lashes shorter, and it will take many weeks for them to grow out to their full length again. But the results are quite worth the tem- porary_cutting. Use manicure scissors with curved These are safest because the | b points can be turned from the ey Clip oft the ends of the lashes only— you need not take off a great deal. Then rub with oil or a special eye- lash tonic. Don't use vaseline; that is no good at all. ‘Then use the tonic or oil every day. It will stimulate a new growth and tend to make the original rs longer. It will also give luster and color to the lashes, which counts immensely in improving the beauty of the eye. Castor ofl, almond ofl, olive oil, warmed cocoa butter—these are all good for making the lashes longer and thicker. Castor oil will make them a shade daricer, too. Chubby.—You are fifteen pounds overweight. Omit the starchy foods, espectally white bread. Green vege- tables, spring salads and bran bread will be helpful. Mary.—The preparafion you men- Paradise Pudding. To one package of lemon jello add one pint of boiling water, and when cold set the dish in ice water and whip until light and of the consist- ency of whipped cream; then fold in one eup of whipped cream, one-fourth pound -of blanched almonds or wal- nuts chopped, one dozen candied cherries cut up, one-half dozen ration from some gay Pier- |crumbled macaroons and .one-half RED FROCK OF TAUPE| g e o o tor 1t 15 3 sfudy | dozen cut marsmmallows and one- CHINCHILLA CREPE. In black ang white. The wide brim |fourth cup of powdered sugar. Turn 2 of black satin turns up a bit at the | into a square pan and set in a cold hangs loose, and often it is puffed| pack, while the front gxtends into|Pplace to harden. Serve in slices; this up into bouffant panniers at the hips.|a drooping bonnet shelter for the |Will serve twelve persons or more. The sown illustrated, of heavyeyes. The only trimming consists of cream-colored net, has a sash of em-|a I e ick velvet-petaled poinsettia, : erala green crinkled’ chiffon. It|framed in outer petals of white kid, out” Hollandaise Potatoes. drapes about the waist, and- then|lined with black stitching. Cut three cups of raw potatoes in B one-half-inch cubes. Codk until gen- der in enough white stock to cover; tablespoons of whipped cream for every cream one-third cup of butter, add glass. . Place in a large cold fruit jar, | one tablespoonful of lemon juice and shake well for three minutes, pour into | one-half teaspoonful of eait and a chillea glasses and put one teaspoon |little cayenne pepper. Add this to. the A of whipped cream on top of e: glass | potaf s and cook a few minutes and Bratsed Beef With Vegetables. /| with a little chipped ice. add a little finely chopped parsley. Two pounds beef, one cup cut car- rots, one cup cut onions, one cup cut and skinned tomatoes, one-half cup; cut_celery, one tablespoon salt, two'l tablespoons supar, ome-eighth, tea- tablespoons _sugar, one-eighth tea- |. spoon paprika, one tablespoon flour, one tablespoon caramel. s ~ Z - ‘Wipe the meat with aplece of wel SN0 =38 (e QN BN GO NI | cheesecloth, put into ‘braising pan BALTIMORE (double roagt pan) with all the vege- o= tables, salt, pepper and two Cups] s= boiling water. Put on the cover, place in hot oven., After'one hour add one cup water and reduce the heat of the oven; bake two hours. Remove the meat to large platter; to the gravy add the flour, mixed with a little cold water and the caramel; 'boil three minutes; pour.over the meat and garnish with parsley. Serve with border of boiled rice or hominy. o 9 Curried Brisket With Rice Border. Two pounds beef, two cups cut onion, one tablespoon flour, one tea- ] M || spoon’ curry powder or ‘curry to taste, one teaspoon.salt, one table- spoon chopped celery tops. Wipe meat with wet cheesecloth; § cut into thin slices; sear fn hot iron DELIC us meat; add the salt and boil slowly three hours, or until the meat is ten- WHOLESOME . || s O e e ety with a little cold water; add and boil KILL ROACHES with H lee 5;Brand —40 ¢ Scld Everywhere HE enduring texture of Nadine Face Powder, re- taining its delicate blush throughout the day, has made it the favorlte of discriminating beauties. They find it a real aid against the effects of sun and wind. If you have not yet learned the secretof the rage-petal complexion from Nadine and the five other toilet aids shown here, you will find new delights at your favorite toilet counter or by writing us. Send 4c. for postage on liberal sample of Nadine Face Powder, in tint preferred. f National Toilet Co., PARIS, TENN,, brown. Then put into boiler, cover with boiling water. In the pan where the meat was seared put the onions and fry a light brown, add to the pan (no fat is added, as the meat is fat enough): sear on all sides a nice three minutes. Serve with boiled rice border. Shin Meat en Cnsserole. Two pounds shinbone of beef, two cups carrots, one-half cup onjon, one cup celery, one teaspoon -salt, one- eighth teaspoon white pepper, one tablespoon flour. Cut the meat from the bone in two-inch pfeces: remove the marrow from bone. Put part of the marrow into bottom of casserole, then half the meat, half the vegetables, the rest of meat and seasoning and the marrow uvt;f the :on: Dlnceedln :ao; ‘e 5 oven twen minutes, covered. ray “‘PREV EN’TOL— one cup. “‘a“.“; water. cover, Teduce ol < the heat and le e slowly two and cely and keep out d's- gne-half hours, or until tender, in i ; ttom of oven; once or twice water se-carrying mosquit ;nfll:;tt:e ;aam Whepn meat is tender s 0! o flour, which ‘has b d flies—PREVENTOL Teola whter. oo Tt | n't harm fabrics. 1 Sale at Drug Stores. BUY - FROM YOUR GROCER with a little cold water. 3 —_—— Tced Chocolate. Put six tablespoons of grated choco- late and two cups of boiling water over the fire. Simmer and stir until dissolved. Add four cups of sugar, stir until dissolved and then cook for seven minutes without stirring. Strain and add two tablespoons of vanilla ex- tract; seal. When ready to use, allow two tablespoons of this sirup and one- balf cup of ice-cold sweet milk and three F o ce o\ PREVENTOL —> MAXES A ~ Peach Mousse.—Dissolve one table- spoon of gelatine in one-quarter cup of cold water. Heat it with three- quarters cup of powdered sugar until dissolved. Then cool the mixture and strain it into two cups of stiffly whipped double cream. Beat in two cups of raw peach pulp, turn into wet mold and pack the mold in equal parts of ice and salt; allowing it to stand in this way from three to four hours. Devil's food cake is also delicious to serve with the mousse. To make this cake cream ore-half cup buttef and add gradually one cup of sugar. Beat the yolks of four eggs until thick and add to them another cup| of sugar. Now combine these two separate mixtures in a medium-size mixing bowl and add to the bow] alternately one cup o sweet milk and two and two-thirds cups of flour which has been sifted with five tea- spoons of baking powder and one- quarter teaspoon of salt. Add the whites of* four eggs beaten stiff, four squares of unsweetened chocolate melted, and three-quarters teaspoon of vanilla. Turn into an angel cake pan and bake fifty minutes in a mod- rate oven. If it is desired to serve sandwiches instead of the muffins called for in the above menu, the following are a good choige: Raisin Sandwiches.—Cook _ until thick one-half cup each of chopped seedless raisins and chopped walnuts, one-third cup of sugar, and one-half cup of boiling water, then flavor with one tablespoon of lemon juice or a few drops of lemon extract. When it cools it 1s ready to spread on the bread. ‘American Cheese Sandwiches.—Cut crusts from thin, stale pieces of Wwhite bread and place between each two slices thinly-sliced mild Ameri- can cheese, sprinkling the ‘cheese with salt and cayenne to suit liking. Saute these sandwiches in~a frying pan in butter until delicately browned on both sides. This melts the cheese slightly. tion is a proprietary article and I do not know what it contains. If the water continues te irritate your skin, follow the bath by using this lotion on the fa One ounce of glycerin and one of spirits of camphor. Let it stand over night and add to it two ounces of rosewater. If a slight scum arises later, pour the mixture through a gna cloth. right Eyes.—You can keep the nails from becoming brittle if you rub cold cream into them each night. I do not advise pulling out the hairs of the brow. Any powder that is made with some pumice in it will help you keep the nails clean. .—You can bleach the neck by using lemon juice every day, follow- ing it up with a good cold cream. Seventeen.—You should have some one do this work for you, as the oil is applied to the roots of the lashes from the point of a very fine sable rush, so as not to get it into the eyes. It will not hurt the eye, except to cause it to smart. ‘Now I just put the clothes to soak before breakfast o and rinse them out‘w[zen the dishes are done —" S is what one experienced house- f you could look at muslin through a microscop®, as a scientist would, you could. judge the quality almost at a glance. Coarsely woven muslin is often filled with chalk to make it appear fine and smooth when new. It looks better than _ it really is, because of this adulteration. | But after it is laundered it looks as thin as cheesecloth, because the chalk washes out. Sometimes the chalk is added so cun- ningly that washing is the only test. At other times it is done so crudely that you can make this simple test at the counter: Rumple the muslin briskly between your fingers—the fine white powder will fall out. | Try any test with Fruit of the Loom. ‘ou can see for yourself that it is muslin of high quality. For it is all cotton. No chalk is used. ~ it of the L ‘Muslin Tor three generations Fruit of the Loom has proved its durability and the fact that it keeps its whiteness and fine texture after repeated washings. Whenever you buy muslin, ask for Fruit of the Loom. You will also find the label in pajamas, sheets, and other articles made up by leading manu- facturers. Almost every good dry goods store in America has Fruit of the Loom. CONSOLIDATED TEXTILE CORPORATION Also Makers of Windsor Cripe and Other Fine Cotton Fabrice Converse & Company, Selliag Agents 88 Worth Sereet, New York the clothes to soak the night before and H wife writes about doing her regular rinse them out in the morning. Others . " weekly wash with the marvelous new soap product, Rinso. Until recently she - always made an all-day job of washing, rubbing her clothes for hours to get the dirt out. Now that she soaks them clean ghe says Rinso actually saves about five Bours of work each washday. Hundreds of thousands of women are finding that Rinso takes all the hardest workout of washday. Some of them put L - b Ribet you donr e have to o With. you. lodo lqmmdu‘ P find it easier to soak for a few hours during theday. All of them say they don’t have to rub any but the most soiled spots and those only lightly. Rinso loosens every