Evening Star Newspaper, September 6, 1921, Page 19

WOMAN’S PAGE. WOMAN’S PAGE. The 0ld Gardener Says Don’t be too hasty about dig- ging potatoes in the fall. Just {@Prepare the same as for citnamon ns, made with baking powder and jen fut in half-inch slices. Place m two inches apart on a well- greased and floured baking sheet. Beat in with a mixture made as follows: Place in a cup two tablespoons of evaporated milk, two tablespoons of sirup and one tablespoon of salad oil. Beat to mix and then cover the cur- HOME_ECONOMICS. Stuffed Whole Tombo.es. /mwo ”s.ek = | ! How Colors Come. D s STYLES FROM SECOND: EMPIRE BY ANNE RITTENHOUSE. = : Now that Americans have caugh: | | the fever for the fuchsia and th- violine tones that was epidemic and still rages in Paris, the questions thes k most frequently about it i 5 wear it? Is it becomin: Far one of these tones al the tubers will keep zrowing. and there is no easier way to increase the size of your crop. If the weather is dry the pota- toes will keep just as well in the ground, even after the tops have begun to die, as thev will in the | Down in Deauville, in that Norman ion dominant. At Deauville there rant rings with finely chopped pea- nuts and bake in a moderate oven Remove from the pan at once and place on a wire for twenty minutes. rack to cool. village on the English channel which Ishould make Newporters wonder why they elected to build gigantic white chateux on their cliffs against their Paris says it with feathers Sometimes she says it with the soft flattery of trailing plumes or curling feathers, other times with the crisp comment of feathered co- cards and quills, but almost invariably she says it with feathersandaFrenchaccent. You'll see exactly how she doessayitand in how many different ways in theSeptem- ber Harper’s Bazar. The new colors, the smart- est, fabrics are shown by untranslated French hats, aswell as byhats from smart New York houses. You'll find just what you wish to wear now and you’ll also be able to anticipate later Autumn tendencies. To see these many bewitch- ing, befeathered hats from Paris and New York, simply invest in “Hello, Nancy an’ Jane! !i-vin' Kellogg’s at our Ies the Aavor crispness {sea when cottages and trees and | flower boxes and hedges arg so“much imore alluring, a few smart women wore the new neckline. Some used it on their bodices, others used it on capes. You can see for yourself what it looks like by regarding the sketch. There is first a straight line across the shoulders, and this, as you know, is the sign and symbol of the second lemnlr& 1t is not the bateau neckline |whlch, apparently, rules the world, [ A CAUGHT IN POINTS TO A BAND OF RH] STONES. A RED ROSE WOR THE HAIR. {despite the protests of those who | have large necks and faces. for- the { bateau neck demands slenderness and { youth_above it. To this band which | Stretches across the shoulders the material of the bodice or rather of ! the gown, for there is no bodice,:is | brought up in points, leaving a series of Moorish arches to expose the skin. One of these arches falls over.the arm. The mannequin who wore ‘the gown. which was of black chiffon {caught to a band of rhinestones, added gypsy earrings of black onyx, and in her sleek coiffure she put a red se. There was no mistaking ,the i color of the rose. | Jean Patou used this second empire neckline in a most interesting man- ner. He put two bands of splendid | jewel “embroidery across the neck one supporting nothing and held in place by a small strap or tulle over | the arm, which attached itself to the ower band. To this second band was aught the fabric of the gown. It was arranged in points and scallops. Evi- | dently this method of arranging the | neckline of a frock was not acciden- tal, for it was repeated in several | houses, not exactly tkat there was a concerted action to make the fash- Lz . 4 Corn = . | A was a cape of white chiffon which carried out exactly the same neckline, worn by Mrs. Francis Drake, the wife of the commander of the American Legion in France. The ‘band that went about the neck of this cape was of the material with a wide upstand- ing fringe of black monkey. There is a curious liking for that oval opening at the neck. None of the French designers have entirely abandoned it. ‘The best houses con- tinue it, even in their new collection of gowns, and one wonders why. The answer may lie in the fact that It is becoming to the: established French type, but the French are a logical people, and they should realize that their new type of women, along with the Americans and the English, does not look its best in this neckline. Once in a while one sees a high shoul- der line and.a square opening. Now and then there is-the V-shaped open- ing that goes especially well on American shoulders, but it must be admitted that the Italian fourteenth century neckline is the one that dominates the fashion. This attempt to create something new by using the second empire neck- line is of interest, but even it exposes the shoulders. Youth can wear such decolletage, but middle age will decry it. It needs above it a sleek coifture, the kind that the Empress Eugenie adopted, and it also needs a rose or a comb in ®he hair. Now the Ameri- cans have not adopted the sleek coif- fure, although .the preference shown to it by the smart mannequin at the { exhibitions in Paris gives one a feel- ing that it may become the fashion. As for earrings, they grow on every ear. Even the American mothers who | 1ook ‘maternal have adopted these 1 barbaric dangling ornaments for aft- i ernoon and evening. It is difficult to {escape them over here. The large | &ypsy circle of beaten gold is in high { fashion, but onyx, which is the fash- Iion of the hour for jewelry, is used by those who follow the popular taste. One woman at Deauville wore or- naments that were replicas of the Jew's harp that we played with as { children: he lower edge of these huge pendants were tassels of gold and pearl. There seems to be | this class distinction among earrings: fa turban on the head demands round earrings, and a large hat demands long, slender earrings. i Smgthered Chicken. Cut somé nice slices of meat from a cold cooked fowl or chicken, trim off all fat and skin and arrange in small earthen ramckins. Pour over a Irich sauce made of equal quantities of cream and chicken stock, thickened with a spoonful of flour, then par- jtially cover with mashed potato { beaten light with one or two eggs. Set in a moderate oven to brown del cately; as soon as the ramekins are taken ‘out fill the remaining space with hot buttered peas and serve im- mediately. Swedish Dish. Butter a baking dish thoroughly, put in one pound of hamburg steak, salt and pepper, one large onion sliced thin. three large potatoes sliced, one-half cup of uncooked rice and one-half can of green peas. Add a few dots of butter on top, cover j With water and cook slowly for two | hours. This can be baked in the oven Ialso. Keep the cover on. Good way to use left-over meats and gravies You’ll wish the bowl at your table-seat was about twice as big when it’s “Kellogg’s for the feast!” Great big, sunny-brown corn flakes—all oven-crisp and crunchy—crowding each other to spread you tasted its liké! Pour in some fresh, cold milk—or cream—and —start in! Well, it’ll seem you can’t get going Also, manufacturers . of KELLOGG'’S KRUMBLES and KELLOGG'S BRAN, eooked and krumbled Kellogg’s! speedy enough to suit your appetite! ever such early morning deliciousness; such a keen appetite maker; such enjoyable, happy, health- making food for any hour of the day or night? Tomorrow, serve Kellogg’s! And, my, what a round of appetite-applause you’ll win! little folks as well as big folks just get happy about Great thing to start the day right! real and true joy! . And, such flavor! You never Was there For the Do more than ask your grocer for “corn flakes.” Insist upon KELLOGG’S Corn Flakes—they’re so delicious! = celiar, but when the weather is wet it i3 best to get them out quickly. Otherwige likely to rot. for adding this pulp. Beat one egg well and put this into a tureen or bowl, then pour the soup on this, gradually Strring as you do so. Serve at once. Brazilian Succotash.—Combine equal quantities of cooked corn cut from cob with cooked shelled beans, sea- ‘soning with salt, pepper anddbutter to suit taste and adding one slice of they are | |7 Serving Corn Left-Overs. I am giving ' the following corn recipes for serving left-overs rather than for serving the corn fresh from Earden or market stall, for I believe that most of my readers will agree | With me that the most delicious way. ‘\ as long as the top are green rather the lighter fucl in to the Things You’ll Like to Make. tones tha to serve fresh corn is on the cob. fried bacon, finely minced, for every und in sia_itself. A Corn ysters."—~Grate the pulp [ half cup of the succotash. '(The bacon er calls the darker from ears of cooked sweet corn and | flavor makes it delicious. Steam cheia and uses 1t to each cupful of it allow one beaten | this until hot in the top of a double Rubber-5; onge | Lahter vounger women. egg. one ‘tahlespoon sweet milk, one | boiler, over rapidly boiling water, and P whereas w other milliners the fe. ing are is that the darker fuchsia to be avoided by the 1d because they make tablespoon flour, one teaspoon melted ; serve at once. butter and one-half teaspoon salt ingredients together and s batter by tablespoonfuls on a hot, greased griddle, turning each The Question of Shoes. 3 Eg £l 2 makers and milliners little cake so that it will brown on| It is really a very interesting time, 3L Secmaiany that these col des. (A little pulp from un- | S0 far as our shoes are concerned. are beaf Americans in cc cooked corn ‘adds to the flavor of| For we can get somelhing to Sult | e e ] Pmation with: . The black In preparing tomatoes whole for |these cakes) ~Scrve hot lour taste and our foot. no matter trimmed with one of the bright fuc P S e T Corn-Stuffed Baked Tomatoes.—Fill | What we desire. Hyw 51 wery. Senmch ¢ Soerg ook much | hollowed-out ripe tomatoes with left- | There are little slippers made of likely 1o be becoming than the all- better if we remove the skins and|OVer cooked, corn cut from the cob | feathers and others made of fur, built fuchsia hut. But to at least one w. chill the tomatoes throughly hef and mixed with a little grated or|on the most pointed lasts, with h, z reputed milliner just the opposi ore | finely chopped mild cheese (one table- | slim French heels. L Seeme oonciumive LT A e * beginning to stuff them. We mus . t * For Dotty to play with while hav- pour the boiling water over them, re- ms very much more worth while -toed sandals of - s t in which fuchsia is used with a spoon of the cheese to one cup of ‘There are roun corn). i Cover the tops lightly with | Softest rather short buttered crumbs, place the tomatoes|vamp, and straps over the insts d | i P with black. m : matoes er the instep, an _s e them as soon as the skin has!in an agate pan, pour a little hot |& heel, either baby Louis or else cu- e “"“5'.“"" fake & mibber, sponge: Black hats are likely to be super- sened, peel them and drop them | water and melted butter around them, | ban. quite low and substantial. They | Xitt¥- With a pair of scissors cut a|ceded by those of bright colors. And into very cold, if possible iced, water, |2nd, bake until the tomato cases are |&re made on a modified French last— |red rubber sponge into the shape of | there is a ent effort to set When all ‘are skinned we "should | tender. Serve B bory nch modified to meet she we-{a kitfy., Sew. on whoe butzons for|ou Siack cof Durs b anr s ass Lett-Over! Corn—C = Toa 7 e s ack and blues for d place them on oiled paper on a SrOIcSof Y eft-Oyers Conn ~-Cutjaitements jofithe PAmerlcanffont: the eyes. With black wool stitch|wraps this antumn and swinter. Alo rows of kernels with a sharp knife and scrape out the soft interior of | the kernels. Mix one cup of this pulp With one beaten egg. one cup of milk, | sThere are the regulation toothpick- pointed shoes of the past months and there are the newer regulation ones, still with a high French heel, but platter and leave the refrigeratos surface will hav the nose, mouth and whiskers. ~Tie a narrow ribbon and bell around the | nent place. and whe als 1o neck. “Any little one would be de- | you us & cotme ke eh e oty lighted to take a bath with a dear|to yourself or to most women. and 4 them an hour in ‘Then the outer 1 dried and hardened a little so that we can cut out the mond green come into a promi- . one-half chopped green pepper. salt | with a slightly less elongated and 1. = . < ; ,:",'r’fir:u:fl‘; e {:“w‘:"‘l“““ much | and pepper to scason, and ‘urn the | bointed toe. Lt cinutbefapong Siiitty: FLOR 4 colorisulted ito| the icold sonths ol handle thom anf we attempted to | mixture into a buttered casserole (or | Well, in other words, there is any- RS N anamniend winter. Svon Kl n softened by the|into small individual baking dishes).|thing You wish. From the daint (Copyright. 1921.) DUbL iy Wcax Smuch fmorefabput it as the months h. crumbs | fluffs of feather to the wide, heav Progress. in a hot|boots sold by the orthopedic shoe-; makers, everybody can get someth comfortable, something attracti boiling water. Stuffing for tomatoes should be as nearly as possible of the same consistency as the tomato itself, buttered minutes Sprinkle top with and bake twenty hot. up.—Three ears cooked corn, Coffee Gelatin. two tablespoons of Caramel Cookies. Soak neither very dry nor very wet. Thus | three cu or gelatin 5 5 s cold water. generous slice | And for a moderately reasonable Mix seven cups our we Should grind or chop, rather than |of onion, one egg, two cups white | price, too. That Is to say, shoe prices In one-third cup of cold water. then|cups of bepwn ‘aan(‘znvn::l:l'vwro--’x': ce, meat, onions, olives, peppers or | sauce. one-half teaspoon have gone down a little. Not much. | dissolve it in two cups of hot coffec. | of soda, ghe tableanoon of cerem o arything of the sort to put into to-|celery salt. Cut each ro matoes. Cold cooked French peas or|down with a sharp cream cheese makes a delicious fill-} Out the soft inner part. (There should | enough to make a difference in the ing for tomatoes, and served with red | be -half cup of this soft pulp.) | size of our shoe bills. mayonnaise is verv dainty. Red |00k the scraped cobs in water with| The fur shoes of the present are of kernels| Not enough to make us feel that we Y s v tartar or baking powder and ine Knife, scraping | are cheating the shoemaker. But still . ont cun of salt. Add four eggs and one cun of melted shortening. Mix well and knead into a loaf as big around tLet stand over night Add one cup of brown sugar and set aside to cool. Before it hardens whip in the swiftly beaten whites of two eggs and continue to whip until mayonnaise is obtdined by rubbing |the onion slice, ce 1t, and attractive. They are made of lamb, e ~ 1 hours, then = own an lobster coral through a fine sieve ang | for one-half “nour or until the w {cut short Uyed either brown, | frothy. Pour into a mold and set|jof e ol IV then stice down and using it to color the mayonnaise |18 Teduced to one cupful. (The black or The fur is so s aside to harden. then fall and will spread out while idise arvii o thus boiled have still on them the|that it is neat and trim even when| A specially delicious dessert can he j baking, <o do not place fhem oo stuffed whole yellow tomatoes, Ty s | exteriors of the kernel only the over the framework of a| - SHECE ¥ CelC : {close together in the pan. Try them by pounding & small amount of par. | IMterior part has been ped out.) nd the result is really a very [ made by varying some of the prepared | 3ng have some of the best cookins with twice as much water cress | shoe, Of course, these [flavored gelatin. oFr example. add{you ever tasted until thes Sauce : Melt one e little things of feather [to a cherry gelatin the juice of an are thorough! macerated and' then aqueesing. out stir_into it one sionally worn as part of [ orange, heated, with onelfourth cup of the green %4 r, Prices Vized Swif v Golarie s th one cup of milk, ja picturesque evening frock, won't|sugar, beat the mixture into the| ey wealined o Bkl St {e. e, Titers o (m:"fif,‘(‘m‘:l "i'f*‘:“"":-_ one-quarter teaspoon become commonplace by any means. |partly cool beaten gelatin and then ek ; & is enough andjof pepper. Let the They are onc of the extremes that|beat in the stifly beaten whites of | RA gives a delicious flavor as well. (Copyright, 1921.) two eggs. Whipped cream ma used instead of the whites of eggs | up well and then add » for a passing word of tof soft corn pulp. Do not boil after come in only be | comment. | L from & to 1x nts per pound. and AVERAGED 13.68 cents per pound.—Adver 7 Built /br. Sleep <O SIMMONS MATTRESSES Carton Roll means to your Mattresses WOMAN wants to know that her mat- tresses are thoroughly sanitary—not just when they leave the factory, but when she gets them. 2 Many a mattress, pure and clean at the start, collects untold dust and germs on its way from the maker to you. SIMMONS COMPANY takes a proper pride in every one of its mattresses. In the . pure, clean, new materials that go into them. In their high, sanifary standard of manu- facture. We are concerned that these mattresses shall reach you every whit as fresh and clean aswhen theyleave the Simmons work-rooms. So here is the Simmons Carton Roll — sealed in the Simmons workrooms —a protection for your mattresses from the factory to you. No handling along the way. No expo- sure to dust or germs. Your mattresses come to you absolutely untouched until you break the seals of the carton in your own home. Look for the SIMMONS LABEL on évery carton—your sound assurance of mat- tresses sanitary all the way through—and built for sleep. Look at Simmons Beds, Springs and Mattresses at your Dealer’s ; i He will show you Simmens Beds in the beautiful Period Designs. Built of seamless Square Steel Tubing with the noiseless Pressed Stsel Cormer Lacks. Your choice of Ivory, White, Hard- ‘wood effects and Decorative Colors. Simmons Spn‘ngc'—flat, resilient, restful; in every way worthy to go with Simmons Beds and Mattresses. Simmons Mattresses—built of pure, clean, sew cotton, Sealed in carton roll in the Simmons sun- flooded work-rooms, and delivered to you sweet and clean. Or write us. We will arrange for you to see Simmons Metal Beds, Cribs, Day Beds, Springs and Mattresses. Each marked with Simmons name and Built for Slecp. Find the name “Simmons” on every piece SIMMONS COMPANY ©1921, Simmons Company NEW YORK . ATLANTA CHICAGO KENOSHA SAN FRANCISCO MONTREAL (Bsecutive Offices: Kemesks, Wis.) 2 FREE BOOKLETS - ON SLEEP! Write us for ““What LeadingMedicalJour- nals and Health Mag- MONS BEDS & Built_for Sleep . St e Rest.” . SIM ek