Evening Star Newspaper, September 8, 1921, Page 23

FROCKS WOMAN’S PAGE. IN LOCAL SHOPS BY ELENORE DE WITT EBY. The first evening gowns for the new Season are beginning to brighten the shop windows with their gay colors and trimmings. Looking at them, one .may yisualize the ballroom during the SIMPLE EVENING _FROCK _OF WHITE TAFFETA WITH SILVER TRIMMING. first formal dance, the myriad cos- tumes merged into one scintillating mass of color and rhythm. Here and there a strikingly unusual gown will separate itself and command especial |, attention, sometimes because of its extreme elaborateness and again be- cause of its very simplicity. From pres_| ent indications the season's gowns HAT OF BISQUE DUVETYN COM- BINED WITH ORANGE VELVET. be divided into these two classes, with flowers as the favored trimming for both. Sequins may be used on some of the more matronly models, but as a general rule they are a bit passe. One of the local shops is showing two evening frocks in strong contrast to each other. One is of the most brilliant shade of tangerine chiffon, and would force itself upon one's at- tention anywhere. The other is_ the girlish model of white taffeta, which is sketched. The old-fashioned bodice is cut with an Empress Josephine neck line and narrow shoulder straps of silver ribbon hold it in place. The skirt flares decidedly over each hip, where small oval insets of self mate- rial are shirred In and framed with appliqued bands of silver ribbon. The skirt hem is rounded into large scal- lops and shows a border of silver. A trellis of delicate pink ‘roses clus- tered in green gives the only touch of D) AFTERNOON GOWN OF BLACK 5‘3};:\\' N CREPE BEADED WITH color to the ephemeral effect of the ‘white and silver. The hat illustrated is an attractive combination of duvetyn and velvet in shades of bisque and orenge. The ST and rather high crown flares out- ward at the top and is covered with duvetyn and criss-crossed by narrow bands of orange velvet ribbon. The brim is nirrow and turns up so that a soft rolled edge is formed, and at the front this is faced with a long neutral colored and slightly curling quill. ‘The afternoon gown pictured is of black Canton crepe with a shade of old blue Canton used for trimming. The bodice fastens at the front and has a V-neck with a small vestee of old biue in the opening and a straight THE EVENING STAR, WASHINGTON, D. The 014 Gardener Says: It you want to increase the number of your climbing roses, vou can do It very readily at this season. Simply take cut- tings from good, firm growths and put them into soil mixed -with & little sand in a cold frame, where they will quickly make roots. It is best.to c 86 growths that flowered this seg- son. They should be cut into six-inch lengths, with the leaves left on the upper half of each iece. Set them at least two | nches apart in the frames. collar, algo of blue, at the back. The short kimono sleeves are length- ened by cuffs of blue Canton which ‘widen toward the lower edges and are elaborately embroidered with small round jet beads. The gathered skirt hangs a trifie below the knees and is plain except for the panel insets at each side. These are faced with blue and outlined with single rows of jet beads. Another distinctive model of black Canton is effectively. trimmed with small roses having outer petals of black, and the centers of soft change- able rose-hued satin. These are. dot- ted at intervals around the full flar- ing skirt, and one of them appears on each diminutive kimono sleeve, LISTEN, WORLD! " BY ELSIE ROBINSON. ‘We were all in the waiting room. Some one dsopped a mnickel In the music box and out came one of those Jazz tunes that vaults right into the alr with its toes spread. Most of the crowd registered an extra blood count from joy, but not so the lady in the horn specs. “How disgusting!” she snipped. “Just listen to that hideous jangle! The human race is positively degener- ating to the level of wild animals.” With that she rolled her eyes heaven- ward to see If God was appreciating His little favorite and continued to suffer out loud. Did I move? Not me. I like jazs. Moreover, 1 was thinking. “Going back to the level of the wild animals,” are we? 1f 8o, it's glad news, for the wild animals ‘have it all_over some civilizéd humans I know. We all need some of that jungle stuff. Clvilization is all right if you're ready for it. Most of us are not. It's too smooth and easy. It's bad for our diges- tions. There isn't enough roughage in it. We need the business of living handed to us with the husks on, as the wild animals get it. We need to fight as they do for the things we need and love. To love as they do, with an eye to race needs and not for selfishness alone: It may not be much of an honor to produce a yearly crop of squirrels,' but somé gangs I wot of aren't even producing squirrels. To work for our daily acorn without a lot of self pity and envy; to put the full force blood and claw into the immediate adventure; to go the maxi- mum distance with the minimum fuss. That's the animal way—hot and quick, in love or battle. That's the savage way. And that's the kind of feeling jazz sends shooting along most of our backbones. There isn’t much music in it, but there's a powerful amount of voltage. It's hardly a parlor feel- ing, but it makes us feel for a while that we could sink our teeth into any- thing that came our way. And so I say, if a bunch of egg beaters, tin cans, gas pipes and cow bells can produce that.feeling in my spine even temnorarily—me for jazs! spine even temnorarliy_me for Jazs! Beautify s Complexion INTEN DAYS Nadinola CREAM The Unequaled Beastifier Guaranteed to remove tan, freckles, pimples, B sallowness, etc. Ex- treme cases. pores and tissues of impurities. Leaves ‘he skin clear, soft, healthy. At lead- ing toilet counters. If they haven't it, by mail, two sizes, 6Cc. md.fl.zo. NATIONAL TOLST CO. Paris. Tenn * More Pickle Recipes. Tabasco Sauce.—Four dozen réd ta- basco or Chile peppers, about one-half cup of spiced vinegar and one clove of garlic Boil the finely chopped garlic and the peppers until tender, merely slicing them through several times, then rub all through a sieve. To this paste add enough spiced vinegar to give it a creamy consistency. Then pour into hot, sterilized bottles and seal airtight by first corking, then dipping the meck of the bottle' into hot, melted paraffin wax. An onlon may be substituted for the garlic if preferred. To spice the vinegar simply 2dd to one-half gallon of it one-half cup of grated horseradish, one and one-half tablespoons of celery seed crushed, one cup of granulated sugar, one and one-half tablespoons mustard seed, ona tablespoon salt and ome ta- blespoon cinnamon (cloves, nutmeg and grated onlon may also be added if liked). Let this spiced viregar boll up several minutes, and it is then ready to use as above directed. Pickled Onlons.—Wash small white onlons and pour hot water over them, allowing them to stand for a minute or two; then drain, and remove skins. Now soak them over night in a brine made by combining two ' quarts of boiling water and one -and one-half cups of salt (put the onions into it while it is hot). In the morning drain the onlons, boil them in clear hot water for five minutes until tender (but do not boil too tender), and place them in fairly dry jars (which, how- ever, are hot from having. been recently sterilized) and pour ‘over them boiling hot vinegar. If spiced vinegar is desired, boil the folowing spices a few minutes with the vine- gar. To each gallon of vinegar allow one-half ounce each of allspice, pep- per corns, mace and mustard seed tied securely in a little bag.. Eut if the whiteness that is so appetizing in pickled onions is to be retained, the spices must be omitted. Sliced red peppers, however, may be distributed between the onions in the jars before pouring the hot vinegar over them. Sweet Pickled Watermelon Rind.— Ten pounds watermelon rind, one quart of vinegar, four cups granulated sugar. one-half ounce whole clovesd, one-half ounce stick cinnamon. Cut the rind in small pleces, peel, and take care to remove all the red part. Cover these pleces with cold water and let stand Do five hours, then boil it till clear in the same water, adding a little more it necessary, as this boils away. Then lift out the pieces, drain them well, and place them in a china bowl with a cover. Boil the vinegar for ten minutes with the sugar and spices, then pour it also in the bowl, ovep the watermelon- pieces. For three days repeat this process of boiling up the vinegar and again pouring it over the watermelon, but on the third day have the watermelon pieces in hot sterilized glass jars instead of in the bowl, and seal airtight at once. Pepper Relish—Put through” your meat grinder twelve large onions, fourteen large'red peppers and four- teen large green peppers. Cover with boiling water slightly salted (taste to determine) and let stand for ten minutes, then dratn. Repeat this process three times (letting the chop- ped vegetables stand fully ten min- utes each time) and the last time press them in a cloth after draining (to get as dry as possible). Turn this chopped mixture into the pre- serving kettle, add one quart of vine- gar and ‘three cups of granulated sugar, and let simmer for one hour, then seal at o in hot sterilized Jars. ) —_— Pork Tenderloin Roast. Split a pork tenderloin lengthwise on the side, put a layer of dressing between the two pieces and then bind or sew them together. Cut a small carrot and a small onion in pieces y them in the bottom of a bak- d_put_the_tenderloin Almost Unbelievable Youcanhardly realize the wonderful im- provement to yourskin and complexion your mirror will reveal to you after 1singGouraud's Oriental Cream for the first time. Send I3c. for Trial Size FERD. T. HOPKINS & SON New York Gouraud's Oriental Cre>am C., THURSDAY, SEPTEMBER 8, 192! ° Put some slices of fat pork |sround the outside of the pan, bake in or bacon on top of ths pork, peel some Irish potatoes and he oven until WOMAN'’S PAGE. the meat is tendey. lay them Select uniform sized and rather small is tender. - LORD GALVERT - COFFEE ~_HAS A PECULIARLY ~ DELICIOUS FLAVOR_ " OBTAINED IN NO OTHER BLEND. - — - = e TaTABLITED By LT moary — " o IT 1S BLENDED - AND TESTED BY - XPERT COFFEE- - From your. ]Poutou or they will ‘not be sufi- clently baked by the time the pori: = _Save your strength for other things “ @O tired I was ready to cry” is what one woman wrote us she felt at the end of wash day. Today she is fresh and happy on Monday night, ready to go out with her husband or play with the children. She is one of the hundreds of théusands of women who have let Rinso take the place of all the exhausting rubbing she used to do. _ Rinso is made by the largest soap makers in the world, the same people who make Lux. After years of experimenting, they have per- fected a soap product which has revolution- ized wash day. Rinso loosens all the dirt from even the heaviest pieces of the weekly wash. It soaks the clothes sweet and clean in a few hours without harming a single fabric. "Don’t rub your youth away. Get a pack- age of Rinso today from your grocer or any department store. Lever Bros. Co., Cam- bridge, Mass. - An Old Friend in a New Form For three generations Fruit of the 3 Loom muslin has been a trusted friend in thousands of American houscholds. - ‘Women using it for their white sewing have learned from experience how well it wears, how fine and smooth its finish is, and that after washing it looks as well as the day it was bought. Now this old friend can be had in a new form. Leading manufacturers are - making up Fruit of the Loom muslin in such articles as nightgowns, nightshirts, pajamas, sheets and pillow cases, men’s and boys’ shirts, and handkerchiefs, ' Fruit of the Loom : - Muslin ‘This moderately priced musfin is excellent for children’s clothes, aprons, nightgowns, men’s shirts, and all other garments that need to be made of a strong, durable cloth that launder easily and well, 3 It is worth your while to ask for Fruit of the 4 Loom in ready-made articles as well as when buying by the yard. Look for the label. Also Makees of Windsor Crépe and Other Fine Cotron Fabeics Made inU.S.A.