Evening Star Newspaper, September 29, 1921, Page 30

WOMAN’'S PAGE. | GAY COLORS'IN THE LOCAL SHOPS ”E BY ELENORE DE WITT EBY. The fickle fashion world is tiring of black, gray and mauve. ‘The first. it says, is ‘mournful, the second dull, and the violet tones monotonous. Even fuchsia, the rich purplish red so much used for hats just mew, is al- ready wearying to the couturiers, but they have decided to tolerate it, as well as the blacks and violets, for strect and afternoon wear. As a re- action, the sounding of the dinner gong_will be the signal for a burst of color such as has never been seen before. flames Vermilions, scarlets and s startling as the leaping fire in fusion. ~ and aded silver stuffs are lavished upon them as carclessly as & bit of tulle would be. Flower garlands are still an accept- ed form of trimming’ but they must be of a brilliancy to rival the gown itself, or framed in gold or silver foliage. Greens and tangerines rank next to the red tones. and then there is a DINNER GOWN OF FLAME VELVET |as a finish. WITH JEWELED GIRDLE. striking shade of blue, known as “Egypt,” something between sapphire and peacock, which is stall new snough to be distinct! When' the solid colors have been igners have turned tions of tnoes, a fleld that is practi- cally limitless in its possibilities. One of the most effective creutions seen is of jade green and deep violet chiffon. The dinner dress sketched is of flame-colored chiffon cut velvet. Its lines are almost classic in their sim- plicity, for the gown is fashioned from one straight piece of the elab- orately brocaded material. There is no determined waist line, but a jewel- cd girdle hangs loosely about the hips to give the semblance of one. The neck is decidedly Florentine, with cording to border it, and the loose- SUIT OF FRENCH BLUE VELDYNE WITH FOX COLLAR. flowing sleeves of plain chiffon extend to the wrists, an innovation of even- ing frocks. Side panels of unembel- lished chiffon hang below the skirt line, and narrow strips of cut velvet run the length of each, while addi- tional bands of it are appliqued on the sleeves. Two large oval jewels appear at_each side of the girdle and form, with it, the only trimming. Thé most beautiful color-combination gown seen by the writer this season |is of purple crinkled | foundation of decp rose. The basque ibodice is cut with a low V neck front iand back and is sleeveless. with cording The skirt is quite short, but at each side an overdrape of purple chiffon hangs to the ankles. Wiring | over the hips gives the drapery a slight- ly bouffant effect, corresponding with the quaintness of the ladies. Large roses with gold centers are trellised on twisted gold ribbon and framed i dense gold foliage to tri chiffon over a| and a cluster of them appears at one side of the bodice, while & long gar- land ioops almost to the skirt edge on the other. ‘The suit illustrated is of French-blue cldyne and shows one of the favored modes for winter, with its loose, flaring coat and bell-shaped sleeves. belt ties in the front, but a little distance to each side.: broidered motif in blue and a wide col- lar of brown fox are effectively used as trimming. We have heard about the “directoire’ HAT OF BLACK SILK BEAVER WITH JET FLOWER. influence for some little time, but ap- parently it is still with us. for the chapeau pictured is typical of that his- torical period. Black silk beaver is the medium used and there is a cockade of jet beads at the front. Narrow black ribbon with a gold edge is shirred to form a fluted finish for the points and glve an additional trimming touch. ————— B ixed on Swift & Co. nale n Washington, D, .. for week ending Saturday, September ments xold out, RANGED from 9 centx to 19 cents per pound and AVERAGED 13.88 cents per’ pound.—Advertisement. on_ ship- + Drief Beef and Macaroni. Take one pound of dried beef and chop it coarsley. Break one-half a package of macaroni in small pieces 2nd boil as usual, mix the drained macaroni with the beef, add a thinly sliced Spanish onion, a teaspoon otl minced red pepper, & large lump of butter, half a cup of dried bread crumbs, a little pepper, a tablespoon of Sugar and a cup of cream sauce. Put all into & deep buttered baking dish, Sprinkle with a little grated cheese and bake for twenty minutes in a medium hot oven. Grilled Chops. Heat the griller. Brush the gri fron over with butter or a little oil, cook for four to six minutes' on each side, according to the degree of rare- Iness desired, season the chops with | salt and pepper; serve with a small; {lump of butter on each chop. ' Things You'll Like to Make. Woal Trimmed Skirt | *? ! For fall sports wear make a wool- i trimmed skirt. Cut a five-inch band | of flannel or duvetym of a color tha contrasts with that of your sports| skirt. Embroider large flowers of gayly colored worsteds and then stitch the band to vour sKirt, two inches above the bottom edge. You can crochet the flowers in_worsted and then stitch them to the band. Wool-trimmed skirts will be very popular for sports wear this fall (Copyright, 192L.) those who are purity and quality “}are enchiladas, tamales, frijoles and More Mexican Dishes. The most familiar Mexican dishes chili con carne. Last week I dealt with tamales, so today I will take up the other dishes. Enchiladas—The same ingredients are used in enchiladas as in tamales, the only difference being that tamales are wrapped in corn husks, while en- chiladas are wrapped in a flat cake of corn meal which closely resembles a griddle cake and which Is called a “tortilla.” The\genuine Mexican tortil- la is made from a coarse corn meal, ground and mixed into a stiff dough with water; but our finer corn meal may be used instead if it is scalded before using, so that it will form a dough which can bhe handled without umbling (indeed, some cooks add wheat flour to the corn meal. using one part flour to three parts corn meal). Break a small piece of this dough off the mass, roll it into a ball, then pat it down flat between the palms of the hands until it is round and about one-eighth of an inch thick. Dip these tortillas in chile sauce which has been brought to the boiling point, let cook till done, drain them, and put upon each one tablespoon of either cooked chicken. pork. beef, veal or saysage; sprinkle over this one tablespoon grated cheese, add two chopped ollves and another tablespoon of chile sauce, roll up like a jelly roll, sprinkle top with Do You Use Powder? Every once in & while I am surprisied by receiving a letter from a Yo4ng woman asking me whether it is a gdod thing ta use powder. I say that I am surprised because somehow I take it for granted that nowadays every “ne uses powder. There is never any ques- tion of morals involved, for few pecple are narrow enough to say that it is wicked to put powder on the skin. Nor is there ever any question of whether it is phy good or bad. Ce o der neither benefits nor harms the skin. A + matter of fact, 1 don’t Knew why we do use face powder, 1 suppcse b se it is the custom, so that tae small girl waits impatiently for the day when &he can use a powder puff. Yet the child’s face never seems shiny or in need of a dusting of powder. But when she gets the powder habit she never looks right to herself, at lewst, until she has put some on. 5 As a matter of fact I think we rather overdo the habit. I am quite sure that none of us need use powder as liber- ally or as frequently as we do. There are times, of course, when it is very useful. When you are running about the city and feel hot and sticky and dirty, rubbing over the face with a lit- tle powder makes you feel fresh and clean and cool again. Besides, a little antiseptic powder rubbed into the skin is no more harmful than the dust that flies. up from the city streets. It is all a matter of custo as I At e D Cottage Cheese Squares. Take one-half cup of butter, one-| half cup of flour and one-half cup of: cottage cheese. Mix all together, 1oll out thin and cut in three-inch squates. In the center of each square place a teaspoon of hard jelly, turn the four corners of the sqyare toward the cen- ter, press them together and bake in a quick oven. Along time favorite PET- Milk is a long time favorite with particular about the of the milk they use. Pet Milk is “‘milk at its best’”’—just pure, rich milk—nothing added, nothing re- moved but part of purity is sreuerved quality an as its purity. Its Its e natural water. by sterilization. uniformity are as dependable For cream, use Pet as it is—or add an equal quantity of water and you have rich, pure milk, as fresh and sweet as spring flowers. Try Pet Milk in your favorite recipe. You will be impressed with its quality and delighted wi its convenience. You will no longer depend upon the milk- man, for with a case of Pet Milk inyour pantry you have plenty of rich milk to use as you need supply you. Two The Helvetia Company it. Your grocer can sizes—tall and small. rite for a Pet Recipe Book. (Originators of the evaporated milk industry) Geaeral Offices—St. Louis finely chopped onion and grated cheese and set aside till serving time. Then pour over them hot chile sauce and serve at once. Chili Con Carne.—This dish may be made with either chicken, veal or pork. Put one pound of the meat into 2 saucepan with three onions chopped, one stalk diced celery, a sprig or two of parsley, a small bit of bay leaf and a couple of carrots sliced. (The meat should be cut into small pieces.) Let stew till tender, then strain off the Juice and measure it; to every pint of it add one-half cup of chile pulp pre- pared as directed below, and one cup of cooked and mashed Mexican beans which are -called “frijoles.” (Kidney beans may be used.) Add a table- spoon of lard for each pint of the Suice, then add the cooked meat (not discarding the vegetables with which was cooked to season it) and one cup of ripe tomato pulp. Let cook a few minutes and serve very hot. To Make Chile Sauce or Pulp.— Toast Mot chile peppers in the oven till the skins are loosened and come off easily. Then cut off stem, and re- move seeds and veins. Now put this pulp into a mortar and pound and Tnash it (or put it through the finest attachment of the food grinder), until @ smooth paste is the result. A very little water or tomato juice is now added to make it smooth. To_ three cups of this sauce add one-half cup of lard and one tablespoon of corn- Starch; season with salt to taste and cook for twenty minutes. said before. We have a habit of using face powder, 80 we use it every time we pause before a mirror. I think we would be better oc if we used it more sparingly. June.—Practice deep breathing, stand correctly and massage all of the muscles of the chest each night, using a nourishing oil. In the morning dash cold water over the chest and dry by using friction from a coarse towel. This is a delicate part of the body, 50 care should be cxercised either in i or the friction from the f vou stand correctly the chest s forward and the stomach flattened, which is often all that most women require to bring the lines of the fig- ure into proper proportions. Deep 1 breathing so strengthens all the mus- cles of the chest, the small bust is not a noticeable thing. Gouraud’s Oriental Cream4§ Ever”’ window l ! codfish steak Pajamas and Nightshirts $2.00t0$3.50. Atgood stores everywhere. “Wear-Eve) one-quart " Aluminum THICK HARD SHEET On or before October 8th - 39c Look for the store with the “Wear- season with a teaspoon of salt and one-half teaspoon of white Ppaper 5;;"":":-'5“"';" to sell ‘ear-Eve: tew Pans at the wll‘ m WOMAN’S PAGE. pepper. Heat in a frying pan two | the frying pan, mix well, add one- tablespoons of melted butter, alding | half a gill of white grape juice and one finely minced onion and the| water, one-half teaspoon of fresh steaks. Fry for ten minutes on each side. remove und dress on a dish.| Sprinkle two tablespoons of flour in | and the juice of half a lemon. Mix well, let boil for five minutes, pour over the fish and serve. Three generations of American women have depended on Fruit of the Loom. The only difference between this standard fabric now and seventy years ago is that modern methods have made today’s quality even a little better than of old. But you have one advantage your grand- mother did not have. She could buy Fruit of the Loom only by the yard or piece. You can also buy ready - made garments of Fruit of the Loom. of the Loom Leading manufacturers of articles that require durable cloth ‘are now using Fruit of the Loom. You can get reliable brands of pajamas, nightgowns, |he:1x,; pillow cases, and men’s and boys’ shirts, ready- made of Fruit of the Loom. We think too much of our label to permit its use except on well-made goods. Whether you do your own sewing or buy ready-made, be sure to ask for Fruit of the Loom —and look for the label B.B. & R. KNIGHT, Inc. \ Makers of Alpine Rose, Hero, Cameo and Other Fine Conen Fabei. Converse & Company, Selling Agents SR A TEN Apjore’ass o 2 it StewPan N4 s e BECAUSE it is subjected again and agaifn to the enormous pressure of gigantic rolling milrs, the metal from which “Wear-Ever” is made, is hard, dense, rigid and durable. That is why “Wear-Ever” uten- sils give such satisfactory ser- vice year after year — why more than two million kitchens are now equipped with “Wear-Ever” utensils. To enable you to KNOW from actual use, that “Wear-Ever" SAVES FUEL and that foods pre- pared in “Wear-Ever” are coo better and have a better flavor than foods cooked the ordinary way— this stew pan which sells for 85¢ is offered for a limi at the special price of 39¢. Go to any “Wear-Ever” store and get one of these one-quart “Wear- Ever” Stew TODAY. Use it and you then will understand why it pays to replace utensils that wear out with Utensils that “Wear-Ever.” time (Regular price 29¢) The Aluminum Cooking Ut a Company Storeslocated anywhere this NEW KENSINGTON, PA. If these pans are not obtainable at your dealer’s, mail 50c to The Aluminum Cook- ing Utensil » New Pa., and will be seat to you Cover be included for 16c These stores, we KNOW, can supply you: WASHINGTON, D. C. S. KANN SONS & CO. DULIN & MARTIN CO,, Inc. BARBER & ROSS GOLDENBERG’S Northwest Section| Northwest Section| Northwest Section| Northeast Section| Southwest Section| Southeast Section HARRI! W. W. DALY, R o| ROBERT 1. BROWN, IMMONS, KENDRICK &1 SON, ool Harket NATIONAL DEFT. STORE s 118 7 GroRgE w. wUNT, GEORGE A. EMMONS, g y 2 . RRY G! Y L. CAVANAGH & KENDRICK, 3412 Ga. ave. A. B. ROBERTS, T " Fla.and R. L aves. . M. B. FLYNN, 3411 M st. ., |B. KANDEL, 1406 P st. Fm. HAAS, J. MINOVITCH, 651 Pa. ave. M. COHEN, . 3563 Ga. ave. H. SWAN, 2006 R. 1. ave. 615 7th st. THOMAS E. REARDON, i 1311 7¢h st L m AT ,.8201 14th st L HOFFENBERG, Ly 2205 Nichols ave. B. COLLIFLOWER, G L S. TAMORRIA, 2918 24th at. i JAMIN KRUGER, |5 ULLMAN. LINKINS MARKET, 720 4% st 308, o e, i 2010 1sth at. - | 3d and C sts. DAVID WEIN! LA PINGUR. ’ 2 1400 B st. 530 4% st. 406 Pa. ave. EORGE M. YEATMAN, |F. FRAGER, > CEOTH Tth ot g 1106 Pa ave. —