Evening Star Newspaper, August 30, 1921, Page 20

Jturesque LITTLE FROCKS OF MANY COLORS BY ANNE RITTENHOUSE. Frenchwomen - often indulge their natural fondness for colors in the clothes of their small children; for it 1s a mistake to think that, just be- cause they are more inclined than We to limit themselves to blacks and blacks and whites- and neutral tones of beige, sand, ecru and the like, they possess in their hearts any less fondness for bright and varied hues than we. They are only a little sal- lower, and in matters of clothes somewhat wiser. They know that bright colors gen- erally are best left for fairer skins, and, fair skins are rarer in France than among us, with our génerous infusion of Anglo-Saxon and Teutonic blood, they have less to do with them. Children, even French children, may ‘wear with marvelous success the most vivid colors, sorel green, mandarin, flag red, for instance. Bright Colors in Bright Light. And here is something else that the Frenchwoman seems to know better than we—that bright colors may be worn far more lavishly in the bright sun of summer than in the subdued light of autumn and winter or at any time indoors. The Frenchwo- man would dare to wear colors in the glaring sun of the seashore that she would avoid a few hours later for dinner or dancing. And she would dress her children in gayer colors th: herself, and in the gay- est of these gay colors for the sum- mer, when the sun shines brightly. We have got bravely over the no- tion that only the lighter shades are suitable for children. For a genera- tion light pink and light blue were considered about the only colors that should be used at all for little peo- ple, when as a matter of fact they Wwere far better able to stand deeper pinks and stronger blues than we. Plcturesque Clothes for Chil One is sometimes struck with the ‘extreme practicability of children’s clothes in France. Not to our taste exactly age the dark, often black, aprons that are frankly selected be- cause they need to be laundered less frequently. The dark or deep-col- ored wool jersey suits that French mothers regard as suitable for both girls and boys when traveling are, of course, chosen for the same reason. We have far less mercy on the laun- dress and are considerably less in- clined to keep down the laundry bill. But if the French mothers save in this way they spare themselves no pains when it comes to making pi turesque frocks for their Lucettes and Sophies, Armands and Pierres. And this tendency toward the pie- is marked in the new { clothes, and it is perfectly apparent SR that American members are catching jof da something of the same inclination to make pretty pictures of their chil- dren by dressing them in picturesque, sometimes quaint, costumes. Some of the French clothes made for French children do not come up to our Anglo-Saxon notion of what is suitable, but there are others that do. In the sketch is a little frock from the house of Cle, in Paris. It is bright pink bound with narrow rk blue ribbon and is worn over a slip of white embroidery which shows at the neck and sleeves and at the bottom of the skirt. Memory Knitting ‘This sounds like a sort of memorial. But it isn't. Memory scarfs and memory sweaters are something that schoolgirls and col- lege girls know all about. Do you? They are sometimes most attractive to 1ok at and always interesting to their makers. This is what you do: You beg, bor- Tow or obtain in some other way the left-over yarn from some friend who is making a scarf or sweater. You do the same thing to the yarn left over from the sweaters of as many friends as you have, presumably. And with these left- overs you knit or crochet a sweater or scarf. A scarf is better for the beginner. Better for one thing, because ‘the re- sults will be less inharmonious. It is an easy matter to combine purple and pink in a scarf composed of colored stripes separated mayhap by black or white or gray or tan.i " However, sometimes a memory sweat- er is a lovely thing to behold. It must be carefully planned and made to be so. Some of the results from the hands of beginners remind one of the afghan that resulted once from the work of three little girls. crochet one of those old-fashioned af- ghans composed of blocks of four colors, put together with black. Their motber, nothing loath, got together all the odds and ends of wools she had. Those were the days when Germantown yarn was the usual medium for knitting, not the softer, thinner Shetland of today. And the little girls started work. One wrote a number, indicating a certain shade of yarn, on a slip of paper. She turned down her number. pasted the paper on, and the second wrote a second gumber. The third little girl and the motRer fin- ished. Then the first little girl cro- cheted according so those directions. All the blocks were crocheted in this fashion, and some of them were fright- ful to behold. Royal purple for the cen- ~ [ter of the block, cerise next, bright green and then orange, perhaps! But the little girls spent many happy hours, and the afghan went to a rheumaticky old man on their mother’s poor list who liked the colors and the idea of the way the afghan was made. They wanted to_help [, Try These Preserving Recipes. Muskmelon Preserve.— Pare one muskmelon and ‘cut it into small pleces, discarding seeds. Weigh it and put it into the preserving kettle barely covered with cold ‘water; stew it till tender with half a lemon, also cut small, with seeds removed. Then add two Sour apples (pared and cut small, seeds discarded), two-thirds the weight of the melon in sugar the previous weight), and tablespoon of chopped, pre- served ginger, one-eighth teaspoon ground cloves, and one-fourth tea- spoon ground cassiz buds (this latter may be omitted if desired). Boil rapidly until the melon pieces are transparent, then turn the mixture into hot, sterilized glass jars and seal while hot. Peach Preserve.—Blanch peaches: to remove skins. Stone the fruit, then weigh, and to three pounds of it use its "equivalent in granulated sugar and one pint of cold water. Make a sirup of the sugar and water and when it is hot drop in a.few of the halved peaches and a few halved pits (for flavor), When the fruit is cooked through, skim them out of the sirup and put them in hot, sterilized jar: then cook a few more of the peach halves in the sirup. Proceed in this way until all of the peach halves are cooked and placed in jars, then add one tablespoon of vinegar to each jar and seal at once. Pumpkin Chip Preserve—Cut a small' sweet pimpkin in halves and cut the halves into narrow strips. Remove peel and seeds, then cut the strips. into thin slices one-half inch Cook_this prepared pumpkin then drain and weigh it and for cacl pound take a pound of sugar, two HERE 1S BRIGHT PINK LINEN BOUND WITH BLUE RIBBON OVER SLIP OF WHITE E BROIDERY, BEARING THE LA- BEL_ OF AR Walnut Cream Pudding. Boil one quart of milk, moisten one tablespoon of cornstarch in a little cold water and pour it into one quart of milk with one-half cup of chopped walnuts. Melt the sugar in a sauce- pan, letting it get quite dark, then add the 'milk, beat well with the corn- starch mixture and pour it into a mold. Put in a cold place, serve gar- nished with the whipped cream. BigSavings forYou InThis \No Guessing About the Savings\ |Either, for the Regular Prices :;Are, Stamped on the Soles! Values 1o % ALE! 1 Pumps and Oxfords At These Three Greatly Reduced Prices! !The thing that gives this sale its great popularity with thrifty women , ieach season is the fact that there is never any guessing the sav- iing. Whatever dpaxr you select at the reduced price, you know that :all you have to and Colonials. ‘heel or Louis heel. All sizes, iwhile the selection is still good.' Women’s $3.50 White Canvas Oxfords, The selection is enormous—-—Walking e ec(’)spera Pumps, Eyelet Ties, Strap ¢ ‘While they last—hundreds of pairs of smart, it attractive NEWARK White Canvas Pumps i and Oxfords that have been $3.50 right along—$2.39. Strap and plain models, Big seiection! Al sizes! Al ; it is turn over the shoe and look at the sole to know what your saving is. ifords, Dress Oxfords, Ox- umps of styles in every wanted leather; low Take advantage of this sale NOW The Largest Chain of Shoe Stores in the United Statés, / WASHINGTON STORES: 913 Peona. Ave. NW,, 506 9th St. N.W, and 10th P Sts, Between Bet. B & Open S-t,l‘-hday Night _ Open Nights r s Ey Open Nights < THE MAISON CLE OF Cosmetics. There are a surprising number of beauty lotlons that any woman can make for herself. Whenever possible 1 always advise home-made cosmetics, because they are less expensive, and because I feel it is such a satisfac- tlon to know exactly what goes into these preparations. I do not belleve in taking *“on th" the lotions we rub into our scalps and complexions. The cosmetic that is used most {rn",- quently is cleansing cold cream. Th{u is very easy to make and not a bit expensive. The formula is: White wax, 1 ounce; spermacetti, 1 ounce; white mineral ofl rose water, 1% borax, 30 grains. And_fifteen drops of any perfumed ofl. I would suggest bitter almond for its delicious scent. and spermacett! with oil, heating them slowly until they are blended. Warm the rose water with the borax added. Remove both pans from the heat and slowly pour the rose water HOME_ECONOMICS. BY MRS. ELIZABETH KENT. Tomato Salad Dressing. With French dressing as a base, two or three tomatoes may be used {to make a pleasant change in salad {dressings. Use a wide-mouthed bot- tle or a half-pint glass jar; put into it half a teaspoonful of salt, quarter of a teaspoonful of red pepper, a few drops of onion juice, two tablespoon- fuls of vinegar, four of olive oil, the pulp of two or three ripe raw toma. toes crushed through a fine sieve, and a small piece of ice. Shake until the ingredients are thoroughly mixed and serve as dressing for any salad, but particularly for tomatoes on Boston lettuce hearts. For another dressing mix as before in a wide-mouthed bottle half a cup- ful of olive oil (or oil substituge, as {mazola), five tablespoonfuls of vine- | gar, half a tablespoonful of powdered {sugar, a tablespoonful of onmion put through the finest part of the grinder, two tablespoonfuls of ground parsle four of the tiny red and eight of th green peppers found in pepper sauce, jalso ground, and the pulp of two | tomatoes crushed as above. Add a teaspoonful and a half of salt; let stand an hour, shake vigorously and serve with lettuce and cream cheese. Crushed tomato pulp may be stirred, just before serving, into mayonnaise made with olive oii_and lemon juice instead of vinegar. Have all ingredi- ents very cold. Beat the yolks of two eggs stiff, add a_ teaspoonful of salt, haif a teaspoonful of mustard and a good sprinkling of paprika; beat in, little by little, a cup of olive oil alternately with the juice of two lemons. ~When the mayonnaise is very stiff, and just before serving, beat in the tomato" pulp. (Copyright, 1921.) ‘Things You'll Like to Make. A stunning new fall hat is shown today with & petaled crown. (iover the upper brim with any light-colored duvetyn; the under side with a darker Pétal;a?fiou;n. i Kagbaans shade. Cut leai colors of the duvetyn. Have them hemstitched around the edges. Start at the center of the crown and stitch on a row of the darker colored leaves. Under these stitch another row, using both colors. Continue in this way un- til the whole crown is covered, A hat with a petaled crown will look very smart with a new fall suit. N\ = ' lemons and two ounces of green gin- ger root. Now cut the lemon, through flesh and rind, into very thin slice discarding seeds, and crush the 8! ger root; let the lemon and “ginger stand in a little cold water twelve hours, then cook them together until the lemon rind is very tender. +Add the sugar (which was set aside pre- viously) to this cooked lemon and ginger mixture and let boil six min- utes, then add the cooked pumpkin chips o it and let simmer until the pumpkin pieces look transparent and until two drops of the sirup will form at oncé on a spoon (as in the case o jelly). Turn into hot, sterilize glasses while very hot and seal at once. Preserved Citron Melon or Water- melon Rind.—(Preserved in the same way except that’ in watermelon pre- serve only the skinned green rind is used, the pink and seed portion being discarded; while in citron melon pre< serves use the whole melon except the thin, green outer rind and the seeds). Cut melon in quarters and the quarters in small pieces, then move thin green outer rind ( desceibed)iandjicutithe auart very small pleces. Cover the: With cold water to which a little table sal been added (one tablespoon salt to a quart of water); let stand overnight, drain, rinse and cook till tender and transparent, yet whole, in bolling water. Now weigh thess pieces and allow for each pound of \them three-quarters pound of SUgar, one lemon and one-half ounce of gi ger root or.stems. Slice the whole lemons, discarding seeds; crush ginger root and set these two over fire to boil till lemon rind is tender, in water to cover well. Then drain the liquid from the lemon and ginger. add the sugar to it ,and cook the pre. pared melon pieces in this till thick. re- Just To make the cream, melt the wax | eal in jars as usual. into the oil, stirring and beating with a fork or spoon. Do not have any of these Ingredicnts too hot or the cream will- curdle. As the mixture cools it will begin to whiten. When it is about as thick as thick cream pour off into little jars. A cream of the quality you have now would cost three or four times as much if purchased at a drug store. This cream can be made a bleach- ing as well ‘as a cleansing cream by adding ,cucumber Jjuice instead of rose waler. If your skin is very dry vyou can make a tissue bullding cream by substituting three ounces of al- mond ofl or olive oll and two of mineral ofl. Cleo—The tea you mention is a tonic for the hair. You should see an Improvement from the cocoa butter in about a month. Constant bleach- ing of the hair will injure it. Chelsea.—If you send & stamped ad- dressed envelope I shall be pleased to mail you directions and formula for making the cream. For the chest, massage with cocoa butter, but it will not do for the face or neck. I crease your weight by taking olive oil and drinking plenty of milk Your Garden Now. ‘This is an off-season in the garden. This year's garden is about done for; next year's garden isn't yet in view. In October and November can clear aw the debris of this year: we can put rn bulbs for next year. But there isn't much to do now. Not much. But we can plan. And it is a good time to plan. _ To begin with, take careful note now of the shade situation. Is there too much shade in one corner, not enough in another? You can’t tell this in the spring. Unleafed shrubs never can be visualized as shade giv- ing. And trees that are only a lace- work of thin twigs against the sky never can be conceived of as a cano- py_overhead. * if you have too much shade, plan to transplant some of the shrubs before another summer. It is often even advisable to plan to cut down a tree. Trees are precious, to be sure, but many of us have gone through life in a too-shaded house because we hesitated to cut down one of our trees. One thing to do is this: If you do feel compelled for the sake of more sun to cut down a tree, plant a little one some place else where shade is needed. If there is too little shade, plan next year to have shrubs where they will give a little shade, and put in a tree where eventually it will give much shade. All this can be advantageously done just at this time. Baked Apple Pudding. Mix together two cups of grated brs-:~ crumbs, one-fourth cup of melted butter. one cup and a quarter of finely diced apples, half cup of sul tana raisins, half cup of sugar, the Juice and grated rind of half a lemon and a fourth of a cup of boiling water. Turn into a buttered baking dish and bake in a slow oven for forty minutes. Serve with a foamy sauce or sweetened whipped cream. —_———— Baked Pears. Select pears that are ripe and firm, wash them, put them into a pan, cover wth sugar and butter and add two tablespoons of wate: Bake slowly for two hours or until tender all through. When cold, serve with whipped cream. Just 2 line Bomeat the end o chedgy’snm. Take along Krcrgi?g Line \ 7 Pufly Omelet. Beat the yolks of four eggs thor- oughly, season with salt and pepper .ni Mhd. m‘:‘lolo tl\(fl:nwne otu‘(;‘::‘:i Begt the whites of two eg&s fou the ks inf Melt tablespoon _of yol to : a 2 "‘huuer in the ‘?3“.‘; n, turn in the eggs, spread even! Sver the bottom of the pan’ and let stand on top of the stove in a moder- ately hot place for two minutes. Place the pan in the oven, moderately hot, until the middle of the omelet is set, cut through the middle of the omelet at right angles with the han- dle of the pan, fold the omelet and turn it onto the platter on which it is to be served. Serve immediately. Red duvetyne is used as a trimming and lining for a suit of dark blue P “Lem’me carry G’S,Jack! Lsaylwill! Mother said you could buy KELLOGG'S, but ] carry ‘em home! [ say I will —l willl® o WOMAN’S PAGE. To Cook Brussels Sprouts. Brussels _sprouts are a varlety of cabbage. These miniature cabbages, an inch or so in diameter, are ai- tached in_large numbers to. long sialks. Wien cooked the: as ten- der as caulifiower and have a delicate flavor. ~Their chief season is from September to January. When prepar- ing for cooking the outer skins are peeled off and care must be taken not to_overcook them. They should be served In a cream sauce or with a butter sauce. They may also be ple- —_— A felt hat of silver gray rolls sharply at the back and is trimmead with a flat cockade of navy ribbon. Handkerchief drapery in sea green tulle is used on a sheath of sea green paillettes. To Make Beet Relish. Take two quarts of blanched and peeled beets, three cups and a half of shredded cabbage, one cup of granulated sugar, one ounce of mixed whole spices, including cinnamon, cloves and allspice, one cup and a half of cider vinegar, a third of a cup of minced red pepper and three table- spoons of salt. Put the cabbage, beets and red pepper through the food shopper and place in a saucepan with the vinegar, sugar and salt. Tie the spices loosely in a cheesecloth bag and let-simmer until the beets are tender. Remove the spice bag, fill into hot jars and seal. _ An overdress of eyelet-embroidered cream batiste is worn over a slip of black taffeta. LL HOUSE COFFEE Also Maxwell House Tea FEX-NEAL COFFEE C0., NastuitLe, HouSTON, JACKSTRVILLE RICHMOKD. M2 Positively—the most joyously good any-time- cereal any man or woman or child ever put in their mouths! sunny-brown Corn Flakes! generous bowl-filled-most-to-overflowing; and a pitcher of cold milk—or cream! And no restric- Corn Flakes! Never was such a set-out! such a universal vote as there’ll be for Kellogg’s Big folks and little folks will say Sich flavor, such crispness! Such big, How you’ll relish a Never did you get . “Kellogg’s, please, mother!” Leave it to their tastes—and yours! Ppove out all we say! For, Kellogg’s Corn Flakes are a revelation in flavor; a revelation in all-the-time crispness! Don’t just ask your grocer for “corn flakes.” That brings you most anything! Say KELLOGG’S CORN "FLAKES—and you’ll get Kellogg’s! They're wonderful!