Evening Star Newspaper, October 11, 1921, Page 18

_ a finger-length coat of simpic prete . PARIS, October 10, 1921. Americans here regard the new ‘blouses with some Interegt, but more perturbation. They are not quite sure that they want to wear & Separate walst that reaches below a jacket; yet the thing is done by the best- dressed women and sponsored by the good dressmakers. Jenny began the idea in the early summer, and other dressmaking houpes took it up, or possibly ar- vived at the deoision along with . There seems to be such una- of fashion among the French dressmakers that one wonders at their show of rivalry, their attempts at secrecy and their claim that no conferences are held. The conclusion 1o which the observer arrives is that rtorial spies are as thick as war "When the long blouse came out it was repeated by nearly all the dress- makers, each expressing a certain in- dividuality through it, but all fol- lowing the same line. Possibly the house of Cheruit departed more defl- nitely from the accepted lines than the others, and as American buye paid the big price asked for these separate bodices and took them back to America it is possible you have them with you now. Cheruit's blouses gave some form to the hip line, and she used a thin, prilliantsilk, and usually a bit ot gold brald. Jenny. Renee,’ Callot and Worth used the straight 'model. not attempting to shape it to the nips. The short jacket with which these blouses are showr made no attempt to conceal the garment which was lieretofore concealed by it. The jack- et flared from the point of the hibs and was short enough to show the ornamental band which ends the blouse. Lanvin makes the end of her jacket simulate the end of a blouse by pulling it into the figure below the hips with « ten-inch band of fur. Jenny lets the embroidery. or fur, or metal ribbon which finishes the blouse, show for six and eight ‘inches below the edge of the acket. JCallot usually ends the jacket where the blouse ends, as she maki sions, more like the type of thing the Americans demand. “She makes one of white satin which is cut as straight as a chemise, beginning in a collar of black astrakhan and ending with a hip girdle of it. When a woman removes the jacket or the long wrap which she ‘wears over this blouse a curious type o own is revealed, and unless @ woman submity to her dressmaker and care- fully follows these models so that the band about the hips will be drawn in as tightly as one of the new gir- dles she will look more like Pierrot thayi a modern woman. ‘Among the other blouses that have caught the fancy, there are heavy silk tricot omes which are worn In_the street as well as for sports. They have the tight band at the hip. but it is woven of the material; it is not of_ornamental fabric. These garments are in beige, gray and French blue, so that they accerd avith any kind of tailored suit. The first gesture that a woman makes Lfficie T 4 Guest Suppers From Left-Overs. The housekeeper-hostess need feel no apology in placing food left-overs before a gudst if they be prepared in some such dalnty way as in the fol- lowing supper menus: ° Fish Cutlets Pickled Onions - Vegetable Salad Tea. Muffins . Lemon Tarts Fish Cutlets.—Chop fine the rem- nants of cold fish, seasoning to suit taste with salt and pepper; add just enough cream sauce to moisten slightly, ~ (The_mixture should be quite thick.) Now heat it in the upper part of a double boiler, after measuring. When it is hot, add one egg yolk for every cup and a half of the fish. - Lot cook only a few minutes after adding the egg yolks. Turn out onto & platter to cool mixed with two__ tablespoons of chopped parsiey. When quite cold form into small cutlets, roll these in bread crumbs. dip them in egg, then roll them in bread crumbs again. Cook in deep, hot fat by means of a frying basket. When a rich brown drain on umpled brown paper a moment and serve with a slice of lemon. Chicken Mold tn_Aspic Hot Stuffed Baked Tomatoes Cocoa Rice Gems Prune Whip Chicken Mold in Asplc—Break two cups_of cold, left-over chicken into small pleces ‘(or use the contents of one can of boned chicken) and set it aside.. Prepare a jelly from one cup of vegetable stock strained (canned vegotable soup may be used if de- sired), one cup of sirup drained from By WILLIAM pertaining to perso nswered by Dr. Brady i Letters should be brief and written in ink. only & few can be answe tions, Address Dr. William Brady, in care of Prevenifon of Measles. Measies is responsible -for nearly four times as mauyv deaths in this country as scarlet fever causes, and more than twenty times as many deaths as smallpox causes. This “disease always puts the vic- tim’s life in jeopardy. And yet there are still a few individuals encum- vering the earth who advise irrespon- ible mothers to expose their children 0 the fatal disease and “have it over with.” This is the most vicious prac- tice imaginable. A great many of us . grow up without having had measles or scariet fever, and after fldhood immunity unquestionably increases, 50 that few adults are su: ceptible enough to contract measles provided they are reasonably inte.li- Zent about aveoiding infeection. Hun- dreds-of dectors and nurses habitually exposed to measles, scarlet fever and utger communicable diseases have never. had these diseasea in childhood and, by intelligent precautions in c ing’ for patients, escape infection in adult life. The virus (no specific germ is rec- ognized) is most virulent in the stage hefore the skin eruption, when the pati is just coming down with what usually is termed a “cold.” With the appearance of the eruption, after three or four days of coryza, feverish- ness and coughing the virulence or infeotivity of measles seems to dimin- ish again rapidly, so that the danger frv1 personal contact with the pa- l{on tieal! t steadily decreases and is prac- 1y over at the end of a week or days from the nitial coryza. fow it is customary to exclude €l 3 fro; alehool when they tmve ™ an n some communities mm them for ten day: m re ’{ safety for othe: this {8 of little valus as a preventive ition, because the child coming meas! Em wi has “peppéred” all ates in the or ys E:I." to the erup- e st S e saved Iln!fl WOMAN'’S PAGE. Personal Health Service Noted Physic:an and Author e g ge numl ered here. No reply can be made to queries not i I | | THE NEW BLOUSE BY CALLOT. IT 1S MADE OF WHITE SATIN, TRIMMED WITH BLACK ASTRA- KHAN. when silk jersey blouses are men- tioned is one of negation, of quick dismissal, but the French are slowly persuading women to turn endurance into acceptance. The makers of silk tricot” garments have succeeded at ast. The shops. the big department stores like the Galeries Lafayette and the exclusive dressmakers offer gar- ments in this fabric. There is a wool { tricot made into tailored suits that is most acceptable, and women are appearing on the street in them in- stead of reserving them for the | autumn resorts. | In opposition to these tricot blouses | whieh are_ designed for service the | world is full of splendid ones that 100k like ancient vestments. o a jar of sweet pickles, a dash of salt, pepper and celery salt, and one round- ing tablespoon of granulated gelatin softened in one-fourth cup of cold water; heat this mixture until the gelatin is dissolved, set aside till it begins to stiffen (you can tell when this stage Is reached by the way it clings to the edge of the bowl when the bowl is_ tipped slightly), then stir In the chicken one sliced hard- boiled egg, a few bits of parsiey and one-half cup of sliced, drained sweet pickles. Chill on ice in a square mold which has been rinsed out with cold water before the gelatin mix- ture is put into it. Brazilian Stuffed Peppers Rice-Cheese Ramekins Coftee Cornbread Apple Tarts Brazilian Stuffed Peppers.—Split six large green peppers down one side, remove seeds and stem, and sim- mer in boiling water for one hour. Then place flat in a meat pan and heap on the two spread halves a mix- ture made of one cup of cold, left- over, cooked meat put through the food chopper with eight stuffed olives and two thick slices of bread, then seasoned to taste with salt and pep- per and moistened slightly with hot water. Heap this stufiing high on cach flatly spread pepper and place a piece of raw bacon over each. This not only glves a’delicicus flavor but helps to hold the stuffing on the pep- pers _and, incidentally, to give an appetizing appearance to the dish when served. Pour a little hot water in the pan. Bake in a moderate oven for forty-five minutes, then slip the pan_under a top-oven flame or grill 80 that the bacon will brown crisply. Serve very hot. BRADY, M. D ot to disease diagnodls or treat- ddressed_envelope {s inclosed, ber of letters received, conforming to instrue Owing to’ the I The tar.) health authorities muster sufficient courage to insist on the isolation of individuals who purport to have ‘just a cold. Dr. 1. W. Brewer, referring to an | epidemic of measles’in Watertown, N. Y., in a paper read befora the con- ference of eanitary officers last spring, said: “We must acknowledge that the so-called cold is the point of attack, and 1 hope to so impress this com munity that before the next measles epidemic the people will see that all children with colds are isolated, or at least excluded from school. I have been told that the public would never stand for it, but I believa they will as soon as they realize what it means.” More power to Dr. Brewer's execu- tive abllity! May he have the best But somehoweI can’t feel so of luck! ;:Bn'fldent of the public as he seems to eel. QUESTIONS AND ANSWERS. Youthful Versatility. I am fifteen years old and have been playing the piano a great deal and also using a typewriter. My hands have had enough exercise, too much as it seems to me, for I think I have strained them. I cannot play piano at all for more than half an hour at a time. I have rested my hands for two months but can see no improvement. I would he very grateful for any advice you may give me. (Miss L. G.) _ Answer—Several ?oulme explana- tions of your difficulty suggest them- selves, and I am unable without per- sdnal observation to offer definite ad- vice. Faulty posture while playing either or both instruments, or faulty posture of the shoulders as a habit (slumping or slouching shoulders), or supernumerary (cervical) ribs, or, some systemic health impairment. Consult your physician @bout your trouble. Her Charm. Lord Blessus—What I admire about your Miss Trimiines is her charming A Haten ; . Baglebird—Her American knees? ‘hey are pretty and dimpled. { used. The mi | coloring American Cheese A Popular Dish American or Cheddar type cheese is palateble, rich in food value, and it may be kept for long periods without retrigeratidn. Every housewife knows of a number of palatable dishes made from cheese which serve as a change In the ordinary di As it may be made at any time of the year where there is u surplus of milk, cheese making offers an exceptionally ad- vantageous means of conserving for later use milk which might otherwise be wasted, suggest speclalists in the Department of Agriculture. Approximately five or six hours are required from the time the milk Is placed in the vat for heating until the cheese is put into_the hoop for final pressing, and during that time it is not necessary for the operator to glve it his entire attention. From this point until the end of two weeks only a few minutes each day are re- lquireq to turn the cheese. After that time the cheese is turned only twice a week until fully curefl. Best re- sults have been obtained in regions where the nights are cool throughout the summer and where cool water may be obtained. Approximately ten and one-half pounds of cheese are obtained from o hundred pounds, or eleven and two-thirds gaallons, of milk containing 4 per cent butter fat. It Is import- ant to have fresh, clean, whole milk for cheese-making. If milk Is to be kept overnight, it should be cooled to a temperature of 60 degrees Fahren- heit, or lower, and held at that tem- perature until used. The milk should not be held more than twelve hours, as it is very important that it be per- i fectly sweet. A washboiler, large kettle, or tub may be used for cheese-making, but it cheese is to be made frequently a regular cheese vat is more satisfac- tory. A cheese vat is so constrcted that hot or cold water may be cir- culated around the milk for regulat- ing the temperature. Control of tem- perature throughout the manufac- turing process is essential. thermometer, _therefore, should be k is heated in the vat, or wash boiler, to a temperature of 86 degrees Fahrenhelt, at which it is held until after the curd hasa been cut. Use Rennet to Curdle the Milk. Cheese made without the addition of matter is light yellow or straw color; if a deeper shade of yel- low Is desired, a small quantity of coloring is put in the milk. Regular cheese color should be u: nd not butter color, as the latter colors the fat but not the curd. Rennet is added in the proportion of on>-third ounce, or two teaspoons, to 100 pounds of milk. First dilute the rennet with a pint of cold water, then stir it in thoroughly and leave the milk and container un disturbed for thirty minutes. Cut the curd when sufficiently firm; do not crush or break it. Stir the curd gent- ly from fifteen to twenty minutes. Heat it at the rate of 2 degrees in five minutes until the temperature reaches 100 degrees Fahrenheit. Stir it while heating. Allow the curd to remain in the whey at 100 degrees Fahrenkeit until firm and until enough acid has de- veloped. Do not let the curd mat to- gether. Sufficient acid has devel- oped when tho curd applied to a hot irori_will form strings one-fourth to one-half inch long. The curd is firm enough if a handful of it pressed to- gether between the hands falls apart readily when the pressure is released. Draw off the whey and put the curd on a draining rack which has been overed with a muslin cloth. Do not et the curd form into pieces larger than a hickory nut. Keep the curd warm while on the rack. ‘When to Add the Sailt. Wken the ourd forms strings from three-fourths to one inch long on a hot iron add salt at the rate of 3 ounces for 10 pounds of curd. Have the curd at a temperatlre of about 85 degrees Fahrenheit. Put it in a Foop lined with cheesecloth and ap- ply pressure gently. Cheese hoops may be obtained from dairy supply houses. The cheesecloth is left on the finished cheese. After one and one- half hours the cheese should be taken out and dressed—that is, all wrinkles are taken out of the cheesecloth which covers it. When the cheese has been properly dressed it should be put back in the press and full pressure npplied for twenty-four hours. Then A good | WASHINGTON, D. C, TUESDAY, OCTOBER Beautifying Baths. Frequently I find inquiries from readers about various sorts of beautl- fying baths which can be managed on a small Income and without a great deal of trouble. So here are a few hints: If you have a tendency toward rheumatism, if you feel a cold coming on, or if you llke the luxury of a Turkish bath—which is marvelous for health and beauty, too—try a steam bath In your own bathroom. If you have one of the regulation cabinets, all right; if not, you can‘manage a substitute without” much trouble. Have your bathroom warm. If you've a tub and running hot water, partly fill the tub with water as hot a8 you can stand it comfortably, then xit in this with a couple of biankets drawn over your shoulders and, ex- tending over all the edges of the tub. This holds in the steam from the water and gives you a steam bath. o A befter way is to place a large basin of boiling water under a chair, then sit on the chair with a large towel over your shoulders and blan- kets over that to make a little tent about you from your neck to the floo This holds in the steam, and the he: will open the pores of the skin, clear them and rid the system of much waste matter. Of course you must follow this at oncg with a cool or cold bath, either a shower or a sponge off in a tub or basin. Then rub with alcohol to be sure the pores are closed, and be careful of draughts for a few hours. Tall One. your skirts as full s possible to conform with the fash- ions and adopt all lines in the trim- mings that will cut your height. As you mature your height will not be noticed, as you will fill out and most likely be a_very fine looking woman. Buddy.—The walnut juice is made by steeping walnut hulls in boiling water until all the coloring has been extracted. Apply to these light streaks of hair by using a sable brush, as the decoction will stain the fingers or any other part of the skin that it touches. Patient Gerry.—All of these scars now can be obliterated. Make in- quiries about this at any hospital and you will be given the names of dac- tors who have been doing this work successfull A fire scar is nothing compared with some of the disfig- urements that have been successfully treated since the war. . Blondy.—The peroxide must have been stale if it failed to bleach your hair, as it deteriorates very quickly. There is nothing that will bleach it lighter than this preparation. Beautifying Shampoos. 1 sometimes wonder whether every woman who carelessly washes her hair whenever the notion takes her quite realizes the beautifying value of the shampoo. The hair should never merely be washed. It should be prepared for the shampoo by an oil massage and the shampoo itself should be a beauty treatment. About every six weeks or about every other shampoo time the ends of the hair should be singed and clipped to keep them from splitting. Bhe night before the shampoo a little oil or sulphur ointment should be mas. saged thoroul“hl)‘ into the scalp. The e A scalp coated with dandruff should be given an egg shampoo or a tar shampoo, the I of course, being a shampoo with tar soap. Dry hair should be given an unusually thor- ough oil massage and should be washed with castile soap dissolved in hot water so that it forms a thick liquid. Very oily hair can be washed with this same liquld soap and should have the soap used three times before the hair is rinsed. Even dry hair should be soaped twice, for the first time is never enough to get all the dirt and grease from hair and scalp. Lusterless halr will improve enor- mously with the henna shampoo, the cheese is ready for the curing|which adds life and luster and rie wroom, whers it remains at a tempera- |ness of coloring without actually ure between 50 and 60 degrees Fah- renheit for two weeks. F’(’o”s 0| I 1 ) 1 78 7} ||; ices, Add one cup of stir undl the minates; or Nature’s Appetizer! This delicious and healthful fruit should be on the table every day. Buy cranberries for the most appetizing—most economical sauce, jelly, pies, puddings and Buy them for preserving—the price is reasonable. Cranberry Jelly Cook until sokk the desired quantity with 13§ pints of water for each two quarts of berries. Btrain the juice through a jelly bag. Mn-mmmknuflh-«hwmm;: it for every two cups ml mflannmd;bun v skim, and pour into glass tumblers, Cranberry Sauce changing the snade o: the hair. any shampoo valuable thing CRANBERRIES AGAIN ‘The New Crop of Fresh CrispFruit Now Selling A of cranberries belakly for HOME ECONOMICS. BY MRS. ELIZABETH KENT. add an antiseptic to the water in which vou wash and rinse. The alp should not only be clean but tiseptically clean at the end of the ampoo. While the hair s drying shake and massage it. Marian—Massage the chest each | day with cocoa butter. Deep breath- | ing is also excellent for building up | the muscles of the chest and bust. | Cold water dashed over this part of ' the body each morning, then followed with friction from a coarse towel will tone the skin, making the mus-, cles firm. Peroxide of hydrogen is ' a simple bleach for slight blemishes of the skin. Anxlous—The only way to get rid of this tendency to pimples is to clear the system and keep it clean all the time. There are a great many young people now effecting this through taking yeast daily until they have overcome the tendency entirely. Three to four cakes should be taken daily during the early part of the treatment, after that two cakes will be enough for ordinary cases until the skin has cleared entirely and the digestive system is normal. Stout One—Send a stamped ad- dressed envelope and full directions for reducing will be mailed to you. A. A. W.—Any good cream will build up the tissues, but if you are in doubt about making a selection, send a stamped, addressed envelope and I shall be pleased to mail a formula for such a cream. s Fish and Potato Loaf. Line n greased bread pan with a cne-inch layer of mashed potato. Pack snugly into the cavity one and one-half cups of cooked fish season- ed with salt, paprika, celery salt, melted butter and two tablespoons of grated cheese moistened with tomato sauce. Cover the dish with a layer of mashed potato pressed down smooth, cover the mold and steam it for thirty minutes; turn it onto a! hot platter and pour around it the following sauce: Take two table- spoons of butter, two tablespoons of flour, one-half teaspoon of salt and pepper and a cup of milk. Melt the butter, remove it from the fire, add the flour, the salt and the pep- per and stir the mixture until it is smooth. Put over the fire again, add the milk and stir the sauce until it thickens. Cook it for fifteen minutes over boiling water or for five min- utes directly over the heat, stirring'claims constantly. the tlsm fibers, fibers. One reas cooked gets so There dries a has_bee; in” me; in me: roasted slow steamin| cooking. cooled and ret: cooled | There In Po \t © 1921, Simmess Company The red parts of meat and most of of fowls consist chiefly of muscular into a sort of jelly certain proteins fcund in the connecctive tissue fibers which bind be cooked in water if the meat is boile meat juices if it'is roasted or brolled. longer ¢ tough meat contains much this’ connective fiber If, however, this gelatinous tissue is moisture to keep it always soft, be digested. muscular fiber of meat that are differ- ently affected separates their julces from the pro- tein framework, and the fiber shrirks, drying effect is much more noticeable | boiling, roasting in a covered ticularly. can be sliced much better absorption of water by the meat when £0 cooled. have sufficient moist heat to soften the tissue but not enough to separate the juices from their protein-frame- worlg, too completely. his_walking stick, just as the fan pro- woman who carries it. b What Wonien say about One quart 10 2 cuj . Boll sugar and water together five n&u’:.?r&hu add the cranberries and boll without (fve minutes ie usually sufficient) until all the are broken, Remove from the fire when the popping stopa. . Cook cranberries in porcelain- linied, enameled or aluminum _vessels—never. in tin. "To be sure of a sclection of the choicest, cultivated varicties— ask for Eatmor Cranberries. (The red and blue trade-mark . 1abel is on all barrels arid boxes.) FREE BOOKLETS ON SLEEP! Write us for “What Leading Medical Journals and Health . Magazines Say about Separate Beds and Sound Sleep,’’ and “Yours for a Perfect Night's Rest.” SIMMONS BEDS WOMAN’S PAGE. 11, 1921 Nourishing Bean Chowder. Soak one pint of white beans over night; in the morning parboll them, adding a pinch of baking soda, then drain them and add one-half pound of salt pork and a Spanish onion sliced thin. Cover with water anl simmer for three hours, then add on| quart of tomatoes and pepper ani salt if necessary. Simmer for on hour longer, 2déing water to keep I to the cousistency of chowder. R move the pork and serve hot. PERFECT BLEND COFFEE PACKED IN CANS ONLY ue of white and dark meats Moist heat softens and turns together the muscular These proteins should always moist heat, from the , from the son why tough meat requires ooking than tender is that the more of softened. to be too long without sufficient it dry and hard that it cannot are other proteins in th by heat.- The heat d hardens. After the meat n taken from the water this No other tea can have the delightful fra- grance or delicate flavor of Tetley’s Orange Pekoe. Itisa blend of many of India’s and Cey- lon’s most celebrated teas. Our century of blending experience produced it. ] TETLEY'S Makes good TEA a certainty We, only, know how to blend Orange Pekoe so that it is always the same. 300 cups to the pound. that has been boiled than t that has been properly or broiled. For tough meats. simmering or long vessel, really & is the correct method of "' Boiled meats should be in their water. Ham, par- ains much more moisture if n its water, is besides considerable re- Proteins ‘in meat should (Copyright, 1921.) L S rto Rico a man is known by the social position of the [ SIMMONS MATTRESS JBuilt for Sleep immons Mattresses Built of Pure, Clean, New Cotton Delivered in Sealed Carton Roll O into Mattress stores and departments all over the United States. You hear women talking about SIMMONS. Insisting on Simmons. Asking to look at the Simmons samples. Some have tried them before. Some have friends or relatives who have tried them. All are coming to Simmons with the feeling of assurance that in Simmons they are getting proved value. Sanitary quality that they can frust. Simmons Company makes this statement to the mer- chant: “Cuf open any Simmons comes into your mlfyoudonotfindituptospedfiudmorbmn—ohlpitz:rk to the factory and never send us another order.” hbel—-urlng clean from start to finish— Built for si 7?“ Look at Simmons Beds, Springs and Mattresses at your Dealer’s Havm-mmfi-flumémflw Simmons Mannu.—bdhnfng; thoroughly ful Peried P ’ Designs. B Sqm-, cloan, mew cotton. S-hdhamm.l:‘l;“ Corner Locks. You:nj.lwh of Ivory, White, Jivered to you sweet and clean. Hardwood effects and Decorative Colors. Or writs us. Wo will aerange for you tosee y ttresses. Mlflfim name and Built for Slesp. Find the name *'Simmons”’ on every piece SIMMONS COMPANY ATLANTA (Esscutive Officss: Kewoshe, Wis.) NEW YORK Built for Sleep