Evening Star Newspaper, November 10, 1921, Page 18

5 ! SEEN IN THE WASHINGTON SHOPS 18 T Wwowma BY ELENORE DE WITT EBY. Never have blouses been more in- teresting than at present. No longer are they confined to simple little garments of georgette or silk with a féw touches of beading or embroid- * ery, for now practically every dress material is used in blouse-making, while the most brilliant color com- binations and elaborate trimmings contribute to render them distinctive additions to milady's wardrobe. There are blouses for all hours of the day and for all occupations— tailored ones for morning, embroid- ered ones for afternoon, there are even costume blouses for eyening wear. These are made on such long lines that they are almost dresses, but the name, “costume blouse,” has been given them be- cause they have no foundations or belts and are really long tunics loosely girdled in at the waist line. Sometimes they are of georgette and EVENING WRAP OF PALE CHAM- PAGNE VELVET FIGURED IN ODD DESIGN AND FUR TRIMMED, sometimes of flashing sequins or of net heavily beaded with jet, but the favored material seems to lace, ‘with ribbons or beads as trimming. The blouse illustrated unusual model for dress wear. Canton crepe is combined with bright scarlet chiffon sleeves in its develop- ment, and the resulting color scheme alone is distinctive enough to attract immediate attention. Three rows of cording serve as a b rounded neck and ample armholes, ‘while the brilllant sleeves are opened from the shoulders down and edged with a single row of black cording. Narrow black grosgrained ribbon passes through a lattice-work, also of ribbon which is used to hold the sleeve openings together and ties in small bows aboVe each elbow, while SMART HAT OF BROWN SATIN :All;“lfl FOLDS AND EDGED WITH BA the lower part of each sleeve falls in a few careless folds to the wrist. A dainty floral motif is embroidered in _silver on the red background and this touch of detail is especially effective in contrast to the black Canton blouse, the extreme simplic- ity of which is varied only by & sash which knots loosely over one hip. Another attractive blouse is of beige georgette. cut with a small apron- BEAUTY BLEACH Will Clear Your Skin 1f your skin is los, ‘moth patche fiF of Black and 2 eake of Black and White Soap. Secording to_ directions and your complex- worries will end. 100 moold your skin be the least irritated, use soothing Black and White Clesnsing Cream. A1l drg and department stores sell ‘Black and White Beauty Bleach, 50c; Sosp, 3be, and Black and White Cleansing Cream, S0e, Write Dept. H, Plough, Memplis. - for your copy of 'the Dirthday and Teaflet which tel's all about Black a White Toilet Preparations. emished by freckles, pim- and mnow | l N’S PAGE. UNUSUAL BLOUSE OF BLACK CANTON, WITH SILVER-EMBROID- ERED RED SLEEVES. like panel at the front, the effect of which iy further carried out by a pert sh bow at the back. There is a 'V’ neck bordered by a collar of brown georgatte, and the short kimona sleeves are edged with wide brown cuffs attached with hemstitch- ing. An embroidered design in brown appears just above the apron exten- slon and & streamer finished with tiny brown balls passes under the collar to tie at the “V" opening in the front. The evening wrap sketched is of u:m champagne-tinted velvet stamp- ed with an intricate design of fruits and flowers In brilliant tones of red. blue, green and purple, with a softer hue of rose appearing here and there. The entire color picture thus present- ed may sound rather motley. but the varying tones are beautifully blended on ‘their soft background, and the whole is dignified by a luxurious col- lar and cuffs of dark brown wolf. Heavy golden brown satin has been lald in folds to form the upturned brim of the hat pictured, and Hudson seal fur forms an edging to a few of the pleats. The crown is entirely of satin, fashioned with a small round plece at th etop, to which is gathered the fold which covers the sides. A small lavallier with two pendant! pearls is placed low at one side of the front and gives an unusual touch of trimming. Almond Biscuits. Mix together four ounces of ground almonds and eight ounces of sugar, add the juice and rind of one-half a lemon, then mix in the white of one' egg. Roll and cut into finger lengths. Sprinkle a baking sheet with flour, put the biscuit on it and bake in a slow oven. When cold remove from the sheet, ice them and put a strip of cmn:led lemon peel in the center of each. Chocolate Nut Cakes. Beat the white of one egg stiff, add two ounces of sugar and a few drops of lemon juice and stir until thick, | then add one ounce of grated choco- late and three ounces of ground al- monds. Make into little squares on a baking sheet, brush over with the white of an egg and bake about fif- teen minutes. To Make Apple Fritters. Take one cup of flour, one teaspoon of baking powder, a pinch of salt, one egE. one tablespoon of butter, three- fourths cup of water and four apples, aift the flour, baking powder and salt. Add the egg, butter and water, beat well 50 as to have the batter smooth. Peel and core the apples and cut them in thick slices, dip one by one in the batter and fry In hot fat until golden brown. Drain well befo! serving and sprinkle with sugar. THE EVENING STAR, WASHINGTON, D. C, THURSDAY, NOVEMBER 10, 1921 " Menu for s Day. BREAKFAST. ushed Pineapple 2 w Cereal With Cream Browned Hash With Tomato Catsup Buttered Toast Coffee LUNTHEON. ScalloprZ Tomatoes Bread and Butter Cottage Cheese, ° DINNER. Tomato Bouillon With Croutons Baked Finnan Haddie Mashed Potatoes Browned Parsnips Coffee Cocoa Cake Gumbo Soup. Gumbo soup is a standby when okra in cans or dried is so easy to get. Here is a good recipe for okra gumbo, which does not call for chicken. It calls for twenty-five okras, cut in half-inch lengths; a can of tomatoes, a big white chopped; half a sweet chopped: a quarter cup of rice, well washed; a quarter of a pound of ham epper, salt and a tablespoon with one cup of water. First, the onion should be stewed, but not browned in the butter, and then the other ingredients should be added, excepting the water, and cooked for twenty minutes. The mass should be constantly stirred to_keep the rice from burning. Then the water should be added and the whole simmered slowly for three or four hours. It can be cooked satisfactorily in a fire- less_cooker. At the end more water or broth or tomato juice may be added to make it thinnes Here is a recipe for oyster gumb. To the recipe for, okra gumbo add 50 oysters, which have been thor- oughly dried and put into a hot pan with melted butter and tossed until slightly browned. This requires a very hot frying pan and takes sev- eral minutes to dry the oysters out sufficiently to brown them. And here is one for breakfast gumbo: Chop and fry until brown one pound of round steak, with two gen- erous tablespoons of butter and one onion. Into a soup kettle now put one pint of okra. cut in very thin s add two quarts of bolling water. When tender add the steak and onions and boil slowly two hours, Rub together one tablespoon of but- ter and two tablespoons of flour and add one quart of hot milk. Pour this into the soup kettle and season with white pepper. Let come to boiling point and serve 3t once. ————— " Jade green ribbons dangle bits of jade from the brim of a chic hat. Large poke effects of black velvet have high picturesque crowns. Sphinx, mole gray and sable brown are favorite winter shades. with electricity. Every home out bothersome to handle. The Vital is Tel Main 1566 Tetley’s Tea goodness is a fixed quality. That intangible, flowery fragrance, that clear amber color, that wonderful glow that creeps through the whole body is always found and only found in Tetley’s Orange Pekoe! TETLEY'S Makes good TEA. a certainty AUTOMATIC VACUUM CLEANER IL the invention of the Vital, the use of vacuum cleaners was restricted to sec= tions where homes were served has released thousands of wo= men from the bondage of broom and dustpan sweeping, becauge, it creates its own power. can have a Vital and it clean from cellar to attic with- The Vital is the first successful automatic vacuum only automatic vacuum cleaner e Good Housekeeping Institute of any vacuum cleaner that compares with it The Vital Sales Company 204 District National Bank Bldg. 14th anl G Streets, N.W. Some Good Fig Preserves. Several of my readers have asked me to publish some good recipes for putting up the fig. I can recommend the following: . To Can.: Figs.—There are two kinds of figs, commonly spoken of as purple and white. The white figs are the best for pickles and glace fruits, and the purple figs are best for jams and thick preserves. The purple fig must be peeled. If you wish to can it, first peel it, then piace it in sterilized jars, fill the jars to overflowing with sirup as In canning any other fruit, adjust rubbers ,and covers, partially stand the jars two inches under boil- ing water and erilige” the jar (that is, continue to let the water boil), for fifteen minutes; then remove jar from the hot water bath, completely seal and store. | If you wish to can the white figs, however, you must cook them until tender in the sirup before putting them in jars; then put them in the hot sterilized jars, pour over them the same sirup they were cooked in, and proceed exactly as directed above for the purple fig. While different peo- ple like different degrees of sweet- ness in the sirup they use with figs, many housekeepers agree that three- quarters of a cup of granulated sugar is a good amount to use for every quart jar of the figs. Fig Jam.—Peel and cut in half six pounds of purple figs; put these in the preserving kettle, with two pounds of sugar and let cook till thick. Seal at once (while still hot), in hot, sterilized jars. Fig Preserves—Allow three-quar- ters of a pound of sugar and one- half cup of water to each pound o figs. Make a sirup of the sugar and water, skim it, and add the figs to it | (after they have been washed and dried); let slmmer till the skin of the fig is’ terider, then turn into hot, sterilized jars, letting the sirup ove flow the jars, and seal airtight at once, Lemon or orange rind may be added in accordance with taste when the figs are being cooked, if de- sired. ) Glace Figs-—Make a sirup, using one cup of water to every one and one-half cups of granulated sugar, and put the figs into this; let cook until the figs are a little yellow, then remove kettle and let figs stand in this_sirup over night off the stove. Next morning cook the figs in the same sirup one-half hour. leave again overnight, then cook until the stem is transparent and leave off the fire until cold. Drain on a plate, spread mosquito netting stretched over = pan or tray, and dry thoroughly. £Wet the netting before putting the weak bri Now the Vital in the coun electric cords Itisthe endorsed and half the price then figs well In several waters, Put into In.('o small muslin bag, one table- spoon whole cloves, and two table- Tfll’ll each of ground cinnamon and lspice. ymbine _in reserving kettls one boll l‘:fl"l‘y A scum as. it app: hot sterilized jars and seal at once. A sash-trimmed hat looks very fetehing on a young girl. Edge the la: drooping brim of a velvet or duvetyne hat with the now fashion- able monkey fur. Make a sash ten inches wide of fuchsia silk. (You can use any color that is becoming to| you). Hemstitch one end of the sash! and edge it with the monkey fur. Make a five-inch slit in the hat at one side where the brim and crown meet. Tack the unhemstitched end of the sash to the crown just above the slit. Bring the sash around the front of the hat In soft folds. Make a soft, knot at the other side and fasten it} to the brim. Bring the sash up over, the crown and down through the slit, | leaving the hemstitched end hang be- | comingly at the side. FLORA. e (Copmimueny e tCp Gouraud's Oriental Cream " __WOMAN’S PAGE. sugar, one-quarter cup cornstarch, two teaspoons baking powder, one- half teaspoon soda, one and one-half teaspoons salt, threc eggs, one-half /| teaspoon nutmeg or cinnamon, three tablespoons cooking oil; two tea- spoons vanilla, one cup thick sour milk. Sift dry ingredients. Beat eggs light. Add oil, vanilla and sour milk. Stir liquids into dry ingred- ients and add flour to make a soft dough. Roll one-quarter inch thick, cut and fry in hot fat. Here is another good recipe: One and one-half cups sugar, one cup milk, two eggs, two tablespoons but- ter, melted; one teaspoon vanilla, one teaspoon powdered cinnamom, one- half teaspoon salt, two teaspoons baking powder mixed with two cups flour, more flour to make a soft dough. Fry in smoking-hot fat. Puffball Doughnuts.—Three eggs, one cup sugar, one pint milk, one- (half teaspoon salt, one teaspoon ex- tract vanilla, two heaping teaspoons baking powder, sifted with two cups flour, more flour to make & thick bat- ter in which spoon will stand upright. Drop by small spoonfuls in kettle of smoking-hot fat and fry brown. Chocolate ~Crullers.—Cream two tablespoons of butter and one-half of a cup of sugar, gradually add the beaten yolks of three eggs and one and one-half cups more of sugar; one cup of sour milk, one teaspoon of vanilla; two ounces of chocolate grated and melted over hot water; one-third of a terspoon of soda dis- solved in one-hali of a teaspoon of bniling water; the whiles of the eggs whipped to a Stiff froth, and sufficient sitted flour to make a soft 4dough. Roll out. cut into oblongs; divide each into three strips, leaving the dough united at one end. Braid loosely, pinch the ends together and cook until golden-brown i smoking-hot at. . I CRULLERS." ] Crulle when they are properly made, .are not unwholesome. And certainly nobody can deny that well meade crullers are not delicious. The re on_in good health who leads a ife wherein exercise and a hearty appetite play a part. may safely eat & cruller now and again. Of course, the cooking of crullers s important. It should be quick enough 8o that the grease does not penetrate the surface of the cruller, but slow enough to cook the interior thoroughly. Crullers may be served with or ‘without being rolled in powdered or granulated sugar. Or they may be half or wholly frosted with chocolate frosting. This is ~ type of cruller particularly populd. just now. Here is a good recipe for making the: Three cups ur, one cup —_— ‘White sweaters for sports wear are made with short, wide sleeves. Bags of heavy crocheted silk show conventional designs of steel beads. YIELDS GENUINE SATISFACTION . TO ALL WHO ENJOY , * THE CUP OF CHEER : HEALTHFUL STIMULATING - From youxr - Grocer —. 1 Cook entire meal at one time —save fuel—save work ., Think of being able to prepare an entire, meal—a delicious roast, baked potatoes, macaroni, tomatoes or some other equally tempting dish together with a dessert such as nepuddingotbahdnpplu—nlluONEfimeintbewmorm ONE burner on top of the stove! You can do it and SAVE a great deal of the time, the work and the fuel required to prepare such a meal in the ordinary way, if you have a ' “Wear-Ever’ Aluminum &% Roaster HARD The THICK sheet aluminum used in the “Wear-Ever” Roaster is made hard, dense { SHEET nnd;g:d id by rolling it COLD in gigantic rolling mills. Thus it is that the metal used in m-fim"mflgummm qu“:gfitynfbutnndrminsitfor-longu time than is ible with the thin, soft aluminum used in ordinary utensils. As a \ result, the “Wear-Ever”” Roaster heats EVENLY all over, it insures BETTER. COOKED, BETTER-FLAVORED foods and it SAVES from one-third to one-half the fuel required by ordinary utensils. If “Wear-Ever” utensils were made of metal only slightly less thick and only a little softer, such utensils could be:oldwyoufor{ bgbt gnl less than < mm umfllmmtbut—dlqwouldgiwycuuvmf;:uLESvaia. “Wear-Ever”” stores m& have in stock the “Wear-Ever” Alumin;_m Roaster, which is made in three sizes. to your regular dealer’s and these time, labor -ndftxduvingmfllTODX‘,I. e : THE ALUMINUM COOKING UTENSIL COMPANY NEW KENSINGTON, PA.