Evening Star Newspaper, August 16, 1921, Page 19

WOMAN’'S PAGE. Fall Suit Styles. AQuick Breakfast Puffs. PARIS, August 10.—The coats and to emphasize the straight and slightly longer skirts, and the use of cape effects to the waist line. Fur trim- mings are extensively used, but in narrow bands rather than in more heavy effects. The dresses shown in- dicate the prevalence of the longer waist line as well as the longer skirt and are given intereSt by the use of slits and by stuffed cushion effects for hems and collars. Fringe is re- tained as a trimming for evening | dresses. . mixturd, . agaln,, add two-thirds full Bake dozen puffs. “ Yes, it is Maxwell House MAXWELL HOUSE “Who said Kellogg’s Corn Flakes? Ok, goody, Jene, bet te're going. to have KELLOGG’S for ocr scpper ‘nen we won't drecm!” ve it toghe.kid&iesto Put a bowl of KELLOGG’S Corn:Flakes and abowl of imitations in front of any.youngster! See - KELLOGG’S disappear! Try the experiment on yourself! ot T It’s great to know the difference;in ::om.flakes— the difference between the genuine and the ““just-as- goods!” Kellogg’s have a wonderful ‘flavor that would win your favor by itself-—but when you know their all-the-time crispness! ’W.éll'—they just make you glad! That’s the only way to say-it! : All that stands between you and: the happiest of happydays food is ordering Kellogg’s from' your grocer! Kellogg’s will snap-up ‘kifdie -appetites something wonderful! And, our word' for it—let the littlest have their fill—just like"Daddy must hdve his! Do you know—it’s quite-an‘idearto pour in the milk or cream at the side ofjthe.flakes—not Ao kot over them! s ] KRUMBCES Insist upon KELLOGG’S Corn Flakes and don’t KBLI-’OGG‘S‘ accept substitutes! You’ll never know'how delicious ‘_‘nmm corn flakes can-be- until you e / o, °*t KELLOGGS! Sift together one and one-half cups suits shown for fall in the last two |of flour, two rounding teaspoonfuls days by the Haute Coutouré continue | of baking powder, one tablespoonful of sugdr and one-fourth teaspoonful of salf.- Beat one egg thoroughly and add It to one cup‘of milk. Stir this quickly and carefully into the dry Beat and add one table- spoontul_of melted butter and beat The batter should not be stiff; " little more mlik if necessary, butter tin gem pans and fill them with the mixture. or' about fifteen minutes In a hot oven. This recipe will make a THE EVENING STAR, WASHINGTON, D. C. TUESDAY, AUGUST 16, 1921 WOMAN’S PAGE. 19 HATS FOR LATE SUMMER. | BY ANNE RITTENHOUSE. ‘Whether you like the idea or not. ou have to admit that France is as nconsistent in selecting hats this summer as ever. You might have thought that in a summer that has had excessive heat the thin, light hat would have remained a favorite through dog days. i % o LARGE YELLOW DAISIES ARE PLACED ON THIS BLACK VEL VET HAT IN A WAY THAT MAKE:! 'll;‘figéd SEEM TO ENCIRCLE THE But apparently weather has nothing to do with it. Organdy hats are still worn, but they are lined with velvet; straw hats are admired, especially 8o if they are faced with felt. times the felt hat is faced with straw. There are all sorts of combinations— combinations which prevent the hats from being strictly either summer kats or winter hats, as we look at the matter. But in this country we seem to have been more directly influenced by the thermometer. Of late years the vogue for wearing velvet on your =Y/ouse Stuffed Haddock Dinner. The average housekeeper has one fish dinner a week Friday. But as fish is cheaper than meat, it is ex- cellent economy to have two fish din- ners a week. Fish may become just as popular as meat on the home table if it Is cooked deliciously. The follow- ing way of baking haddock is rather a fussy way, but time and trouble are always economy's substitites wish to save money yet have things just as palatable, we muse willingly expend a little extra time. Try the following dinner menu on your famil; Baked Stuffed Haddock a la Pletro.— Potato Cake au Gratin Green Peas Coftee Peach Pie Baked Stuffed Haddock a la Pietro: Buy a 3%-pound haddock (this will cost somewhere around 8 cents a pound—thus making the entire dish about 30 cents) and have your fish man clean it, remove head and tail, and split it open on the under side. One hour before you wish to serve it take it from the refrigerator and cut the two “filets”—that is, the two fleshy sides of the fish—away from the long strip of small bones which form the ribs of the fish near the head, and which resemble a feather at the tail end; the ribs and tis long tail-strip of bones (which run down the inside of the fish) will be left in on solid bony structure when you have cut away the flesh from each side. Now grease a ing-pan, place one of the two “fllets” in the bottom, sprinkle this long plece of flesh with salt and pepper, and place upon it the following stuffing: Onion-Potato Stufing for Baked Haddock—Have ready three large boiled and mashed potatoes mixed Py tas til light brown in a generous lump of butter; add salt and black pepper 1 it individual liking. This should be spread on that side of the filet ‘which was next to the bone; the stuf- fing should stand about an inch high. Now place the other long flet ox top of this layer or stufiing S, in tze pan, a & ¢ meited butter. Put tze p: in 3 Zot oven and baie forty-five :in. utes, basting taree times with the —_— Today I picture a quaint little back-trimmed frock for young sister. Slit a slip-over frock down the back from the meck to several inches be- low the waistline. Cut away a piece two and a half inches at the top, nar- rowing down to two inches at the bottom. Inlay a strip of embroidered or brocaded ribbon. Make a slit two and @ half inches wide one inch be- low the bottom of the inlay. But- tonhole the slit or pipe it to match the finish of the upper part of the slit. Bring the end of the ribbon through the slit. Finish with two loops and two ends. A back-trimmed frock {s smart even for grown-up sister. (Copyright, 1921) Like the three little shells which the followers of the circus used to manipulate for the benefit of the bet- ting public, designers;are juggling three different kinds of trimmings for the fall hats. These are roughly divided into . metallized . ostrich plumes, flowers and foliage, and col- ored quilts. There are, of course, numberless other decorations, such as cellophane and leather appliques, but these are regarded as novelties rather than standard effects. For the dress hat, the metalized plumes are eminently suited, their softness making them available for shower arrangements. The new fuschia tones are used in the flower d [foliage trimmings, large oak leave being splotched with violet tones and autumn reds. Quills gener- ally are solid in color and the color combinations are extremely“bprilliant. Prices realized on Swift & Co.'s ‘Watermelon Cocktail. Prepare some small balls of bright pink watermelon with a vegetable cutter, no larger than marbles. thoroughly. = Drain the liquid from » small bottle of maraschino cherries, chill, and at serving time pour over the watermelon balls. Garnjsh with sprigs of mint. 2 —_—————— smles of carcasd beof in Wi ‘wreek ending Batu o ‘sold" out, Lfficient Laura. A Kirkman Chill] head in midsummer and straw and flowars right after Christmas has not been one of the foibles of the women who are looked upon as leaders of fashion. 80 we let Paris get the lead of us in hat fashions quite willingly. If you need a new hat in August you are wise to select one of some sum- mer fabric. There will still be eight weeks more that it can give service, for American women scldom take to autumn millinery until they come to town after their summer holiday, and the tendency now is to stay away through Sepiember. Meanwhile we can watch with in- terest what the French women are doing, and gat good ideas for what we shall select as cooler weather comes. The fashions of every season could be written in terms of colors, and this summer both in France and among well dressed women herc, tones espe- clally in evidence have been black and white and combinations of black and white, together with the whole range of violet shades. Before we began to feel the strong tug toward violet here, yellows were in very good repute. You always found them well represented among the younger women. Now. that we have all felt the lure of violet as sent out by French dress centers we would do well to remember yellow. It has been remarked that whil: the very obvious thing among fashion- able women in France was to wear mauve and_deeper violet hues, the woman with very good taste wore yellow, yellow with black preferably. And_this combination carr.es an alr of distinction that would be. impos- bje had all France taken it up. A1l this by way of explaining the hat in the sketch today. It is vel- vet, because French women still feel a satisfaction in_ wedring warm hats in midsummer. It is yellow, because the woman who selected it chose not to be in the procession of those who have worn nothing but black, black and white and violet tones for weeks. 1 liquor in the pan. Then remove it trom the oven, spread on top of the stuffed fish a layer of bread crumbs moistened with melted butter, and slip the pan back into the oven until the crumbs are brown. Serve hot, with the following: Egg Sauce.—Make one cup of plain white sauce and add to it one hard- boiled egg finely minced. (I have repeatedly given a white sauce regipe in this column, but if any one has missed it, 1 will gladly send it upon Teceipt of stamped, self-addressed en- velope.) Potato Cake au Gratin—Boil nine large potatoes until tender, then mash them, season with salt, pepper and butter, and add one beaten egg. Form_this mixture into a mound in an oblong glass baking dish, and bake forty minutes in a good oven, then re- move from oven cover with finely chopped American cheese, and slip dish back into oven for cheese to melt. Serve at once. The 0ld Gardener Says: ’{ This is a good time to feed the rose bushes so that they will de- velop enough vigor and strength to carry them through the win- ter months. Any good fertilizer worked into the ground around the plants will be beneficial. but bone meal i{s to be especially recommended. If you happen to have any soot, wood ashes, ar old plaster, by all means utilize it for the roses, which like sweet oil and plenty of nourish- ment. i | HOME ECONOMICS. il #Y MRS. ELIZABETH KENT. 1 Three Play Needs. It play is to do more than pass laway the time for children; if it is! | to give them the development we de- Bre for the improvement of their lives and the life of the race, three things must be considered in connec- tion with it. First, there must be space large cnough given to the children {10 run in. The pity of city life is the | lack of such space, which parks and playgrounds must supply. ~The pity | of country life is that such space is everywhere to be had and hardly anywhere put to good use. Second, there must be organization to make ay interesting and growth pro- ducing. Games, the great socializ- ing factor of play, aps not known | instinctively; they have to be learn- rned, taught. A group will play base ball with very eaching, but some they mus use the muscles of the trunk and »rms as well as of the legs. —We jave two sets of muscles, the funda- mental, or large muscles of the trunk, arms and legs, and the ac- cessory, or small muscles of the fingers, and speech. The former are the first to come, both in the race and in the child, and the last to go with the coming of old age, paraly- sis, or any progressive decay of the nervous system. The second are the to_come, the first to go, and in- volve delicate co-ordinations. These are, however, the most in use in mod- ern life, and involve severe mervous strain. It costs many times the nerv- ous effort to write one’s name than it costs to walk across the floor. Ob- i v children’s play should de- velop and train the fundamental muscles first, to give nervous stabil- ity and release the accessory mus- cles from strain. (Copyright, 1921.) j will By WILLIAM red by Dr. Brady if Letters shiould be brief and written in ink. Ow a few can be anxwered here. No reply ean be Adreas De Wittum rady 1 careof The §arl Vitamins, Some unidentified substance, ent in certain foods and absent from other foods, that ha_s become knnwn] ! under the name of a vitamin, seems to be indispensable in the diet of a young animal. It is essential for normal nutrition and growth. Babies are young anjmals, only not quite so well cared forias are most young animals. The fat of milk or butter is rich in vitamins, while pig fat is poor in vita- mins. Perhaps the nature of the diet of the cow and the pig accounts for this difference. The cow's feed con- sists largely of grass, the leafy vege- tables, the whole cereals—each of which items is rich in vitamins. The hog's feed consists largely of items not rich in vitamins. From some re- cent experiments of English physiolo- gists there is reason to think that if the hog is fed upon grass the lard contain vitamins. Ordinarily, as we know, lard and oleomargarin ar: poor in vitamins, whereas butter, fat of egg-yolk, and even the abd nal fat of cattle (which is use some brands of oleomargarin) rich in vitamins. These observations go to show that| the character of the diet influences the store of vitamins In the bodv. This is of the utmost importance for the nursing mother to understand, for upon the character of her diet will | depend the normal nutrition and growth of the baby. Now, in te of fanciful are objde-{ —eeeeeeee Ripe Tomato Pickles. Take one peck of solid ripe toma- toes, two cups of brown sugar, one- half a cup of salt, one cup of chopped celery, one cup of chopped horse radish, one cup of chopped onion, one- half up of celery seed, one-half cup of mustard seed, and vinegay enough to more than cover. Slice the toma- toes in a stone jar and mix The sug r. | salt, celery, hor: , onions and ; seeds with the vinegar and pour over and cover all with a heavy cloth These require no cooking and will keep for a year. e Tapioca Custard Soak two tablespoonfuls of pearl tapioca in a cupful of cold water for| three hours. Have a pint of milk| scalding hot in a double boiler ar d stir into it the tapioca with the wauvrl Personal Health Service Noted Physician and Author # pertaining to personal health BRADY, M. D. nd_hrgiene, not to disease diagnosis o & stamped, self-nddressed envelope i inclosed. g to the large number of letters received. only to queries not conforming to instructions. tions by the misinformed to this. that and the other vegetable, fruit or meat nres-l in the diet of the nursing mother, it is unwise to omit any article of diet which the mother would ordinarily consume if she were nol nursing a baby. On the contrary, the nursing mother should strive to have even & greater variety, as certainly as she requires a greater quantity, of food throughout the period of lactation, for the best Interest of the baby. 2 ally does she need greens, fresh fruits, and such vitamin-rich items as green onions, cucumbers, raw cab- bage (slaw), spinach, tomatoes, pras, string beans, asparagus, carrots. and the like. Let no foolish prejudices prevent her from partaking freely of th valuable foods. Unless the her's diet includes a liberal va- y of vitamin-rich foods—and all vitaming come originally from vege- table foods—the baby will xuffer from a deficiency of vitamins in the milk QUESTIONS AND ANSWERS. A Fast Specialist. 1 have a nervous trouble and would like to know where 1 can find a fast specialist. T am 6% inches tall and weigh 135 pounds. How inuch weight n 1 afford to loxe? 1 know that fast- ing has not been resorted to as a rule, if at all, by the medical profes- 7 (D, R. L) Answer—Assuming that you are at least twenty s old, you can't af- sion. * ® ford to lose u pound. You are mis- informed if you think fasting is not employed by the ordinary or regular medlical profession. Practically every doctor in fa general practice employs ing more or less I know of no putable physician who is a fasting specialist or a specialist in faxting, but any reputable physician can, after an examination of your case, advise you correctly (Cops r. 18210 in which it was scaked, adding to it| Beat the f a cupful of a pinch of salt volks of two eggs light with and tapioca and cook until the mix-| ture thickens. Take from the fire flavor with vanilla and set aside unt very cold. Half an hour before serv- ing stir in lightly the whites of the eggs beaten very stiff. Cauliflower Bordelaise. Cook a large, tender caulifiower. Drain, cut the flowerets into smail pieces and line a baking dish. Cover with a rich cream sauce. sprinkle teen minutes in a hot oven. with grated cheese and bake® for fi(-l 2 15 /'Q : sugar, add this cautiously to the milk , rrived Saf‘efi added interest when you write it on— Linois Linen For Conservative Fol£ Your dealer sells it—or can order it | American Papcterie Company, Albany, N. Y. Sele Manufaciurers of Ketsh's Fine Stationery (it 0 'i MWMI I I" :,! ‘N } |!|nm, il w | il (it it ‘Illi — F course not. you. NOTE: To every laundressin ............... Ask the woman of the house for a package of the wonderful new product for home washing. Remember the name—Rinso. A imagine aman wearing his life dway at a b4 when there is a quick, bettgt way to do it. More and more, women are following their lead. They are learning short cuts that give them time and wash board Men refuse to do work in a hard, tiresome way, crgy to do the things they really want to do. 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