Evening Star Newspaper, November 3, 1921, Page 34

WOMAN'S PAGE. Careful, Conscientious Treatment Our r‘?umnon of 30 years is put right into our vork. ‘e use only the best of materials obtainable {ind our original painless methods are a blessing to ose who are nervous and sensitive. Terms of Payment to Sult—Examinations Free. Cleanliness is one of our many striking features. Al work dome witl it the alightest semblance of in. 30 yenrs of geod, honest dentistry our record. Evening Until lf“?‘lfll‘fi» a = oughly Equipped Wi : to the pound. 8 0'Clock, and 10 AM Auwnk:l'iyo-nm:flunrun. Dr. WYETH, 427-29 7th Street N. Oppesite Lansburgh & Bro. and over Grand Union Tea Purlors in ‘Washington Phone Main 706, Ce. Largest and Most Ther. A Steaming Cup of Tetley’s Orange Pekoe Tea has no substitute in comfort and refresh- ment. Itsrare fragrance is the breath of peace. Its flavor is an inspira- tion. "TETLEY'S Makes good TEA a certainty Gently its refreshing glow steals through the whole body and drowns fatigue. 300 cups _ | | bouftant lines, another was draped to jl | loned with countless folds and panels | of chiffon, so that the whole was a | | like Kellogg’s!™ Jesthefla ess 0gss _crl - J ’ and that make Corn Flak es so ly delicious ou’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 real and true joy! You never tasted such flavor! Pour in some fresh, cold milk—or cream—and— . start in! Well, it’ll seem you can’t get going speedy < . enough to suit your appetite! a keen appe health-making food! Tomorrow, serve Kellogg’s! Whata round of appetite-applause you’ll win! Great to start the day right! Do more than ask your grocer for ‘‘corn flakes.”’ KELLOGG?’S Corn Flakes—they’re 30 delicious! CORN FLAKES Alse makers of KELLOGG'S KRUMBLES and KELLOGG'S BRAN, cooked and krumbled VANISHING , CREAM 50c Was there ever such tite maker; such happy, Insist upon Vanishing Cream That Really Vanishes MAVIS Vanishing Cream melts into the skin and stays without drvln#o:he skin. A superlative base for powder and rouge. MAVIS Vanishing Cream in- sures you against coarsened pores and rough skin. MAOVIS TOILETRIES TeleumPrwder$ 25 Tollet Water , $1.00 Face Powder . © .50 &HC-;!-.:: £ 8] { American actress returned from Eu- | rope with a remarkable collection of | WASHINGTON, SEEN IN' THE WASHINGTON SHOPS ‘ BY ELENORE DE WITT EBY. A few weeks ago a - well known gowns from the Parisian house. of Lanvin. Each model was distinctively | different from the other; one showed fit the form and a third was fash- dainty, fairy-like creation. The vari- ous conflicting influences hinted at in the entire group were harmonised, with but one feature in common—the |’ RESTAURANT HAT WITH VEL- '::TMCMWN AND LACE-DRAPED bodice is made in surplice fashionm, | With shoulder straps ncluded, and the bit of tulle which forms a vesteo| in the “V” of the crosses is the only feature of the gown which does not \instantly command attention. The skirt is caugrt in just a few simple folds of drapery, for the jeweled ma- terial flashing bright gleams of every color in the rainbow practically de- mands plainness of outline, else the effect is lost. Low at one side of the bodice is placed the only touch of trimming, a large velvet flower of a hue which {5 something between wis- tarla and orchid, framed in leaf ;p:;nyu and grouped with two tiny uds. ! The suit llustrated is an unusually attractive model of dark brown vel- choker collar is of rich beaver fur !and its ends overlap at the front to afford double warmth. Tailored pock- otq trimmed with buttons give a touch of smartness to the coat and in | addition are exceedingly useful. The { embroidered motifs almost cover the icoat front and the cuffs, while three i rows of them appear on the skirt to correspond. The hat in the accompanying sketch might well be deemed “irresistible,” for in Its dark lace folds and bright jet ornaments lurk romance and mys- tery to the interpreter of the lan- SMART TAILLEUR OF VELDYNE, EMBBROIDERED BEIGE. BROWN IN | length of the skirts—for several of | them touched the ground, while otherx! had short foundations, but were trim- med with long transparent panels at the sides or in the back. One of the most charming models was an_evening gown composed of | 1ayers of tulle over satin and adorned { with garlands of roses. From this | the frock sketched seems to have taken its inspiration, for the lines are strikingly simllar. The skirt, however, has been shortened to con- iform with the continued demand of! American women for the comfort Andi practicability cf abbreviated gar- ments, but the overskirt of tulle is very long. Also the model pictured outdoes Lanvin in the richness of its medium, for the entire foundation is of heavy silver cloth in place of satin, and its folds shimmer softly through the delicate veiling of flesh tulle. The bodice has a large square bertha col- lar of tulle both front and back, which is attached to the tulle shulder straps. All of the edges are bound EVENING GOWN OF SILVER with narrow velvet ribbon in a shade | CLOTH AND TULLE. of pale green, and this same finish is used on the overskirt, which s guage of fashions. The crown is of opened at the front to glimpse a panel | black velyet, simply draped, and & of the silver. A wreath of deep pink| double chain of jets clasps the folds roses encircles the waist, while fes-around its base. The wide brim is a toons of the fragile blooms wind their {mere wire framework, but over it a way carelessly among e folds of | square of black lace is picturesquely the silvered skirt. thrown, so that the four corners fall Another evening ngn offers a striking contrast to the one described above, for in place of quiet pastel tones it blages forth in all the glory of its fridescent sequin medium. The jet pendants, scintillating as they catch the light, serve as weights to the lace ends and hold the filmy meshes in place. Things You’ll Like to Make. Just the right trimming for a gor- geous large velvet and duvetyne cha- peau are these velvet chrysanthe- mum ornaments. Use velvet ribbon one inch wide. Bilkefaced velvet is, of course, the nicest. Cut a circle ot’ buckram two Inches in diameter. Cover it with yellow silk or velvet Loop the black velvet around the yel- Make the flowers very loops can be anywhere to six inches, lecordlnl! of flower you prefer. Wire e loops with very fine silk- covered wire so that they will stand up. Stitch one flower to each side of the brim. With a little embroldery or beading across the front of the crown these velvet chrysanthemum wholesome. H;zo;fwr& rnaments are all that is necessar: costum 14 :'.?“ml.ke your hat jaunty and Lgmm{ for your €8e " Copyri 7 A Greece—or (—‘f'—lfi)-—- Spain? Has the glamorous Moyen- gz ¥ Age meant anything to your Hearty Dish for Children. Clothes this season? All the vegetables available may be | Pg you know that *in spite of all used in this, and when properly made temptations to to other na- it is a8 thick as a cereal. Meat scraps| tions” clothes may remain— ml-t:hlon: ta base, or Itt may be made an:h! with 8 beet extract to. flavor it ,,.,“:".. n,,gfl.‘; h:‘:,ld_ Soup .wx is ThNovnbnnm-b-l:’m u 0d for this purpose. Afte frocks, inspired by Spain §g° tvhe’nt":m- Jare cooked untiy ten-| and China, Russia and Greece. er they are rubbed through a coarse that is new slove Znd L&, thickening ‘oéd parley. ?1"’-‘ :;F"N‘"l d:LhSo:uy. " in .aplos loes or rice is a 5 w:uf"n?o which the rice or ehlrle; and Fiction—thirtythree special :lh” t l;::; 'tg‘l?igk:su't“o.eyl ::au‘;:la%' Dt foatares, - A e re- cted. With grated cheese on to Tell newsdealer you want the g;u makes a nES.y and nuan"emrg the November Winter Fashion dish, full of nutrition and thoroughly ‘Number. Veal Baked With Ham, Cut a veal steak very thin, hnveI the pieces about 3 by 5 inches in size, fill with chopped boiled ham, which has been mixed with some but- ter, salt and pepper, a lile chopped onion and a little chopped parsley. Roll the veal over this filling and{- fasten it with a fine toothpick. Bake until tender and just before you take it from the oven add a cup of sour ‘dyne embrolidered in belge. The high i ay the sides, front and back. lnng' f ysuhdnyl’ann._‘ y BREAKFAST. Baked apples with cream. Cereal with sugar and cream. Brolled liver with bacon. ‘White muffins. Coffee. 1 DINNER. Cream of asparagus soup. Roast duck. Orange sauce. Stuffed sweet potatoes. Tomato and cucumber salad. Cheese rolls. i Caramel custard with whipped cream. Coftee. SUPPER. Creamed oysters and toast. Baked pears. Assorted cakes. preseryed Cocoa. HOME ECONOMICS. BY MRS, ELIZABETH KEN® Souffle Puddings. \A souffle is made of &ggs well-beat- en, slowly baked and served hot at the mement they are done. Souffles can- not await the tardy comer, and must be so planned in the mea] that the family are ready to eat them just when they are ready to be eaten. They are very nourishing and digestible and deliclous, suitable for everybody, but especially for children and invalids who need to be fed up and do not care for eggs as such Melt three tablespoonfuls of butter, add a quarter of a cupful of flour, and a cupful of scalded milk, stirring con- stantly. When it thickens pour it on | the yolks of four eggs well beaten and mixed with a quarter of a cup of sugar. Cool, cut in the whites of four eggs beaten stiff and dry and flavor with a teaspoon of vanilla. Bake about half an hour in a buttered baking dish in a slow oven. Serve; “Fair women choose it Gentlemen use it.” { ED.PINAUD’S LILAC 8 Exquisite old-fashioned $ garden Instead of paying high prices for fancy perfumes, try this 2 famous Frernch Lilac for ® handkerchief, atomizer and bath. 3 Gentlemen find it an after- shaving delight. Buy at any Drug or Department Store ® Did you ever try S ED. PINAUD’S Hair Tonic? S The original French Eau de 5 Quinine for beautifying and sanod DLALALALN2L M PD2DLINAL American Import-Offices R ED. PINAUD Bidg. NEW YORK KEEP a pantry, upon the milkman. convenient form. part of the natural water, spring flowers. with cream sauce or whipped cream.|a lemon. Just before baking this souffle may be poured over any fresh, canned or Isaved ‘apart for the sauce, such as apricots, peaches, strawberries, quince, apples, pears or plums. souffle, beat the four egg yolks, add a cupful of sugar, time, and the grated rind and juice of Kéép Pet in the Pantry supply of Pet Milk in your and yov no longer depend You have always at hand rich, pure milk in its most Pet Milk is “milk at its best’”’—just pure, rich milk, sterilized to preserve its purity. Nothing is added, nothing removed but Open a container of Pet Milk, when or where you will, and you will find it fresh and sweet. Its quality and uni- formity are equally 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 Try Pet Milk in your favorite recipe. When you know how satisfactory it is, you will order it by the case. Your grocer can supply you. Two sizes—tall and small. Write for a Pet Recipe Book. The Helvetia Company (Originators of the evaporated milk industry) General Offices—S8t. Louls A GEei a b WOMAN’S PAGE. Cut and fold in beaten whites, bake standing in pan of hot ‘water in slow oven from half to three- quarters of an hour.. This s a good dessert alone, or with * whipped cream. For chocolate soutfle, use the first recipe above, but add a square and & half of chocolate melted and di- luted with two tablespoons of hot water Just before adding the thickened milk mixture to the beaten egg volks. For coffee souffle, use three-quarters of o cupful of strong coffee infusion, with a quarter of a cupful of scalded milk in the original recipe. For bread- crumb souffle, use half a cupful of bread crumbs browned in a quarter of a cup of butter in place of the butter and flour of the first recipe. (Copyright, 1921.) fruit, -the sirup being For lemon beating all the Why you can buy HEINZ 57 at new low prices When war increased costs all along the line we made the “57 Varieties” for current needs only—the grocer’s and yours. Now that costs are reduced we are able to put new prices into effect at once—no accu- mulation of high priced stocks to be sold first. Our patrons get the benefit immediately. Grocers everywhere are pleased to list the “57” in the economic spirit of the times. Nearly all grocers in Washington are an- nouncing the following prices on Heinz goods: SMALL MEDIUM LARGE Oven Baked Beans 11 oz—11c. 180z—15¢c. 30 oz—25¢c. Peanut Butter 3% 0z—13c. 6% oz—20c. 10 0z—30c. Tomato Ketchup 8 0z.—20c. 14 0z.—35¢. Cooked Spaghetti 10 0z—13c. 16 0z—18c. 30 oz.—32c. Tomato Soup 100z—13c. 16 0z—18c. 30 0z—32c. Apple Butter 70z—18c. 160z—30c. 32 0z—50c. Prepared Mustard 6 0z.—13c. PINTS 2lc. QUARTS 35c. Vinegar _ 65c. Ask your retailer