Evening Star Newspaper, September 1, 1921, Page 30

SEEN IN ‘THE WASHINGTON SHOPS. BY ELENORE DE WITT EBY. The “last swallow” of ‘the shop windows has flown _gouth_or “gone west,” or in some manner effaced It- self,” 30 that aut pparel now rei sRew-Nuits and greases hold & fu y f0r us, with their distinctly diffe: nes, and we T OF BLACK SILK VELVET WITH FEATHER ORNAMENT. wonder whether they. will really be long or short. One of the most ex- clusive establishments courageously states that the skirt lemgths will re- main short. while angther firm de- clares for wider and- Jonger lines. Evidently, milady may take her AUTUMN SUIT OF DARK BLUE VEL-. DYNE, SHOWING LONG COAT AND SKIRT. choice, so she certainly should be happy. Ona of the extreme long skirts is sketched. It looks a bit odd now, but if we reflect we can remember how very amazing the first short on ‘were. The suit illustrated really needs a long skirt because of the coat length. The material used is dark Thesé Pajamas wnd 4 $2.00t0 §3.50. At geod stores everywhere. . blue silk veldyne, and’it is efféctively trimmed with light gray astrakhas. The coat fits in snugly at the waist and fastens with a single button caught with & blue corded loop. The long tight sleeves are banded with deep euffs of astrakhan and the coat hem has the same depth of fur as a border. A oker collay, the ends of whig| cross each ather, and one patel Mayonnaise is goed enpusgh in. it- self, but it may made much more interesting to yse with different rfl’.tl of salads if it is dootored a liftle to change the figver. se that B ought at the & 8 ve ecle "mmr an individual taste by g that will make it uite different m naise served in any other hoj Ameng the -slu- and that may by ed in small to mayenn: ging the flavor ar mace, mult%y tarra- Bon vinegar, celery seed, Woros shire sauce, orange juiae and enion Jul One womsn who is noted for the delicious mayennaise she serves doeg this: She buys two bottles of mayon- naise at the same time—two different brands. These she mixes. The re- sulting flavor is something unique, and something very good to boot. If you haven't enough mayonnaise, or if'jt is too strongly flavored with pepper or mustard, you can dilute it with whipped cream. If the diluting process is undertaken simply because the mayonnaise is too little, add nec- essary oning to bring it up to par in_that result. You can also use a well cooked -| white sauce to dilute mayonnaise, N ° FROCK OF BLACK CREPE TRIMMED WITH ORGETTE. pocket, both of astrakhan, form the only other trimming. An unusually handsome afternoon gown of black canton crepe has a col- Jar of caracal very much resembling that an the suit. The ends turn back at the front, however, and show a facing of black silk. The blause is opened at the side front and the ma- terlal is folded into 1lapels which accentuate the tallored’ effect of the fur collar. The sleeves are long and cuffed with a caraca, as is the side hem of the skirt. A fine-woven silver chain girdle clasps at the front, with a large green stone to add the finishing touch. The gown pictured is also of black canton crepe, but its delicate panel drapery and 'trimming. of accordion- pleated old blue georgette make it vastly different. The neck of the blouse is_rounded and collarless, but a piped edge of old blue georgette daintily traces its way around to fin- ish it. “The sleeves are set in and are quite short, but the long flowing pleated cuffs bring them below the elbow line. The girdle is also of georgette and an additional touch of blue peeps out from beneath the front panel in the form of a ruffling. Rasettes of shi | an atiractive ! are appliqued panel: It you are a school girl, or if there is one in the family, she should cer- tainly have a tan or navy 1"-;’ frock similar to one seen by the writer th! week. It is made in one plece with long sleeves, and has a sash girdle tied low aver one hip. The irresistible features are the cellar and cuffs and the edging of the slashed pockets, for they are all of velvety-white kid. Could anything be morg ghig The smart restauran has a crown of black s a brim of the same, mented with all-over enfiff of black. A large fe curves its delicate fron rections to give the onlysérimming. ajamas Will Stand Wear It needs ‘vcry durable cloth to make satisfactory pajamas, yet it m fortably soft. For years, Fruit has been found the ideal for their men-folks. wear are using Fruit of the you can buy Now leading manufacturers of night- down its e q preciably. And if the thing is ecarefully done, the results are ‘worth while, for with careful son- ing the mixture is delicious. ' HOME_ECONOMICS. BY MRS, ELIZABETH KENT. One of the vegetables that used to be known only to the few but is now becoming generally popular is another member of the family to which to- matoes belong, namely, eggplant. It is now not expensive nor difficult to grow, and one way ar another most of us can have it. The principal nutrients of egg- plant, in the 10 per cent that is not water. are sugar and starch. But as €EES, rumbs, and perhaps stuffed with meat leftovers, it is made nqur- nd rather adds With its con- e lynch or supper dis prepare an eggplant for frying, pare and cut it in very thin slices. Sprinkle the slices with salt, pile them on a plate, and cover them with a weight to express the juice; let stand an hour and a half. Dredge with flour and fry slowly in butter or substitute until crisp and brown. An- Doctoring Mayonnaise,’ ' What Kitchen Equipment Have Z Yout. It is a fact that only half the kitch- ens In.this country are well equipped. Perhaps this is because the average bride goes to housekeeping with only a few tools of work, intending to “add to them later on"—and then does not add to them; ather expenseg af hous keeping come up, or perhaps ehe pre- fers to put any extra money into lv- ing room improvements or other things not actually essential. 1 don’t believe many wemen realize how really necessary it Is to_have a perfectly equipped gitchen. When 1 &0 into such a place 1 always want to roll up my sleeves and go to work! But when I enter a poorly equipped kitchen I have a discouraged feeling right away. And so do. you, reader. friend, though you may not realize it. When our work is made easler,by having the proper utensils we are Raturally mors cheerful and happy and ready to work. Have you the following things in your kitchen. You should have. Iron—Soup kettle (or for deep-fat trying), dripping pan, roasting pan of Russian iron (large), smaller one for ordinary use. Wire—Basket for deep-fat frying, boiler, dish drainer, potato masher, Ppuree sieve, sink strainer, soap shaker, toaster, tea strainer, wire egg basket. Miscellaneous—Jeily bag, pastry bag with tubes, coffee mill, large needles, skewers, pail. scales, meat grinder, aluminum cleaning pan, fire- less cooker, electric coffee percolator. silver-clean pan, garbage can, potato vegetable brush, asbestos stove sheets, fancy teapot. Nickel—Two forks, two tablespoons, The Home Manicure. Being your own manicurist is not at all a difficult task. As soon as you find the best method of avoiding work half the trouble of manicuring is ove To save work keep a small orange wood stick on the bathroom shelf, and cvery time when you have washed your hands run around the edge of each nail to push back the cuticle while it is molst and soft from the washing. This is at least half business of manicuring. Then once every day shape the nails with a strip of pumice board. This need only take one minute or less. It will keep the nalls from growing too long and it will keep the well- trimmed appearance of & recently do icure. other way is to pare the eggplant, |, cut it in quarter-inch slices and soak overnight in cold salted water. Drain, soak again in fresh cold water, drain again, anrd dr between towels. Sprinkle with ealt and pepper, dip in soft batter, or in flour, beaten egg and bread crumbs, and fry in deep fat. To stuff an eggplant. ceok it a quar- = ter of an hqur in bolling salted water |- to cover. Cut a slice from the top, and scoop out the pulp with a spoon without breaking the rind. Chop the add to it a cupful of bread or chopped meat, & little finely-chopped onion, two tablespoon- fuls of mielted butter or bacon fat, salt and pepper to taste, and ocook five minutes, adding a little water or soup stock If necessary. Add a heaten egs, refill the eggplant, cover with buttered crumbs, and bake half an hour in hot oven: - . crumb ust be com- of the Loom i material by d women who make pajamas and nightshirts Laom, and articles ready-made at the stores. Look for the Fruit of the Loom ! Inbel in pajamas and nightshirts. Garments so marked are full-sized, carefully made, and give exceptionally long wear. ~ Fruit of the Loom Muslin N\ For seventy years women have bee ?:k-' .h(:hee;qandpi han:l:fh?a‘ the Leom. Yeu can -made shests . and gillaw casen of this standund muddia a2 {most good stores. ( : Fruit of the Loom is ¢ muslin—no chalk filler. It launders perfectly and keeps its # i fine finigh through long, hard servica, e i Fir e B CONSOLIDATED TEXTILE CORPORATION oL hr gt b L “turers who have of the safe wn{ tection ag well _The makers of the Fleisher Yarns 8. B. & B. W, Fleisher is ane of the leading manufie- to wash fine fabrics. For their own pro- as their customers,’ these manufacturers are urging that their products be laundesed in Lux.: CGm;Etl launderi request. Lever Bros. Co.,Cambridge, Mass, > ' WOMAN’S PAGE. Scalloped Gelery. ‘Wash and scrape sge bunch of cel- ery, cut in half-inch pfeces and cook uncovered in boiling slightiy salted water for Afteen minutes, Drain, add one-half cup of butter, four table- spoons ef milk, one-half cup of grated cheese and salt and pepper o taste, mix we}l together, divide the mixture into greased ramekins and sprinkle with bread crumbs. Dot with bugter and bake in a_moderate oven for twenty minutes. Serve hol. —_———— Straw handbags are smart. They are shown in green straw trimmed with brown raffia daisies. A pleated skirt of jhde green Can- ton crepe is striped with narrow white braid. ; Bread Grits. Place some stale bread in the oven Potato and Bacon Pufl. | @ Funs of mashed patatoes inag frying pam and until| o brown nicely and then put it tir hot, with; «"and pepper < O e o osB otk A Ba Bve | through the food chopper. Now sift slices of%haeon, frisd brown in the|out the fine crumbs and place them Ppan before the potatoes are put in &nd | g4ide: for crumbs. Place the coarse o 29 neg;{‘ D] Remove from the }.l’“""" in cereal dishes and add a few whites of ! iy raisins and cover them with hot milk. Steamed Figs. Cover one pound of figs with water, ich cup ‘of chopped ham allow 3 Gt & dittle g?ll!lrhln an add one bay leaf and let them soak m. When thoroughly |gvernight. Cook in this water slowly for heated stir in the beaten egg lightly, lot it get very hot, but do mot harden |five minutes, remove the figs and boil the egg: Season and serve on slices |the liquid down one-half and pour it | of toast. over the figs. four teaspoons, one half-teaspoon. Linet and Colths—Hand towels, dish towels, oven cloths, holders, chamelis skin, dish mop. ‘Agateware—Double hoiler, colander, funnel, a one-quart, & LwoO-qual a four-quart, a six-quart and an el quart saucepan, each with cover, skimmer, a large basting spoon. Aluminum—Tea kettle (three-quart size), large frying pan, fry- ing pan, ddle, cookie baking sheet, tablespoon, triplicate measur- ing spoons, pancake turner, egg-slicer (for fancy salads or for spinach gar- nish). Glass—Two deep ple plates, two shallow ple plates, one large cas- serole, one smaller casserole, vidual (of “ramekini butter crock with cover, fruit jars and jelly glasses (as many as needed), Jemdn squeeser, two measuring cups (one for liquid measuring and one for dry, when mixing a cake), spice jars and other containers. Earthenware—Two large mixing bowls, two small mixing bowls. ‘White enamelware—Dishpan pitcher, dipper, platter, large, m.illk apann lar cake box, annister, tray. Tin—Angel cake pan, apple corer, strawberry huller. bisci doughnut and cookie cutters, four bread Pans, deep and shallow cake pans, flour sifter, quart measure, pint measure, grater, two six-well muffin tins, steamer that fits any kettle, wheel egg_beater. ‘Wooden — Bread board, chopping bowl, ice cream freezer, rolling Dpin. spoon, step-chair. potato masher for crushing nuts, etc., plank (for steak). Steel—Bread knife, can opener, cork- screw, ice pick. meat knife, potato paring knife, nut cracker, spatula, double-runner chopping knife. casseroles _ YIELDS GENUINE SATISFACTION +TO ALL WHO ENJOY THE CUP OF CHEER (oval). round eircu- flour canmister, sugar ITIs WHOLESOME HEALTHFUL STIMULATING Polish the nails every day with a buffer. You will not have to use pol- ishing powder more than once every few days and about twenty-fiv strakes of the buffer will be all that is necessary. 1f the nails are done every day the actual amount of tim¢ you spend on them over the course of a week will be much less than what you would have to spend if you mani- cured them but once during the week Nails that are well shaped. well polished, with _smoothly trimmed cuticle are sufficiently well mani- cured. There is only one thing more to be careful of and that {s to keep all stains from the nails. This will not take any extra time at all. If you will keep a bottle of slightly diluted lemon juice in the bathroom and if you will use this on the nails every few days, you need only rub a little on and wash it off agal Buy [rom your Gro CL _— recently made a thorough investigatian ng directions in booklet form free pn / - S St