Evening Star Newspaper, November 17, 1921, Page 35

WOMAN’S PAGE. —————n There are 200 varieties of tea and over 2000 tea flavors. Only in Tetley’s can you be sure of the true Orange Pekoe taste. TETLEY'S Makes good TEA a certainty Our century of tea-blending has taught us how to get that wonderful Tetley Orange Pekoe flavor, fragrance and strength. 300 cups to the pound! LIP STICKS CUPID’S BOW Firm and young, delicately clear; exquisitely colored is only le when you use a Jirm, p stick such as MAVIS, one that is not greasy and will not dry your lips. Compare it with any lip stick you have used. 25¢ each. I TOILETRIES Talcum Powder . $ .2 E:lllitW-m‘.‘iil:p 5 Fi 50 P:::n:?' ?n. ‘Vanishing Cream . 50 Foudre Creme = » 50 . VIivVvAUD U NEWYORK L, Just as soon as you serve s Kellogg’s you’ll note fussy and ‘faded appetites getting mighty . sharp; you’ll find big bowls being 7 handed back for ‘‘just a few more ¢ Kellogg’s, mother—they’re wonderful!” And, that’ll make you glad, for Kellogg’s Corn Flakes are a great speed-start for the day’s doings! They make for health and happy digestions! Kellogg’s are never leathery or tough, but always joy- ously crisp! ! Kellogg’s—the original Corn Flakes—will be a revelation to your taste if you have been eating imitations! For your own enjoy- ment, do this:—compare the big, sunny-brown Kellogg’s Corn x iakes with other ‘‘corn flakes.” Eat some of Kellogg’s—then try the imitations! You’ll realize then why Kellogg’s Corn Flakes are the largest and fastest selling cereal in the whole world! Do more than ask for “‘corn flakes.’’ Insist upon KELLOGG’S g&xgEf‘lakes in the RED and package! My, but it worth while! d -y' it ulloy9® INDIEESTIDN Acidity Gases Heartburn Sourness - Flatulence Palpitation Instant relief! No waiting! A few tablets of harmless, pleasant “‘Pape’s Diapepsin’® correct acidity, thus regulating digestior. and making sick, upset stomachsfeelfine. Beststomach corrective known. THE TEVENING STAR, WASHINGTON, D. T, THURSDAY, NOVEMBER 17, s - | SEEN IN THE WASHINGTON SHOPS BY ELENORE DE WITT EBY. Much has been sald and seen of fuchsia this season, but the possibil- ities of the wide range of colors com- ing under that classification seem al- most boundless, and we shall proba- bly continue to hear about fuchsia for some time to come. The first hats and gowns displayed 1n local shops as examples of the new shade exploited its darker tones, or 1 DINNER GOWN OF BLACK VELVET &Is'l;l;l BRILLLIANT FUCHSIA deepened into them gradually. Reds and red purples predominated, but now designers are using some of the more delicate color tints and finding new beauties in them by combina- tions with contrasting tones. Jade green and cobweb gray are both es- pecially effective with certain shades of fuchsia, but black perhaps offers the most striking supplemental color of all. A gown recently seen was of black satin made on the simplest possible lines, with blouse and skirt in one plece, and yet it was exceptionally attractive because there were huge Japanese kimonollke sleeves of fuch- sia georgette embroidered in_an in- tricate design with deeper purplish silk. Another black satin-crepe frock was rendered distinctive by wide peasant sleeve of the vivid ~flower- color chiffon and by a large dlamond- shaped motif of fuchsia beading on the blouse front and part of the skirt, The dinner gown illustrated is of black chiffon velvet ornamented with fringe sprays of tiny jet beads.” The contrasting touch is added in a panel fold of crepe de chine which falls at one side and has the appearance of a girdle end. The shade comes ithin the comprehensive range of uchsia,” but the beauty of its col- oripg really must be seen to be un- derstood, for it defles description. Picture an_orchid deepened several |shades so that it has the richness of |purple and yet the delicacy of lav- lender, and you have some vague ides of it, but only an idea. There is. & I\ vidness about it which immediately attracts attention and yet does not [offend by too tawdry a glare; in fact, there is an aristocracy about the exotic gleams of its silken folds which might be compared to the orchid which seems to have inspired it. A series of large jet beads dots its way around the silk a few inches below the upper edge and holds the pleats in the form of a sash knot, while the remaining end extends be- low the skirt hem. As a balance for this panel there WY “What Shall I Serve With Poultry ¥’ Last week I wrote upon tite sub- ject of what to serve with the various meats at a company dinner; today 1 am going to suggest vegetables and sauces appropriate to serve with the various birds. With Chicken and Fowl.—White po- tatoes in any form, glazed sweet po- tatoes, rice croquets, hominy croquets, chestnut croquets, mushrooms, corn fritters, lilma or shell beans, squash, onions, greens of all kinds, all of the summer vegetables, celery, cranberry jelly and one of the following sauces: Chestnut sauce, celery sauce, cran- berry sauce, curry sauce Or oyster sauce. With Turkey.—White potatoes in any form, glazed sweet potatoes, onions, baked canned corn, turnip, caulifiower, Brussels sprouts, cran- berry jelly or sauce, chestnut stuf- fing, oyster stuffing, old-fashioned sage stufiing, sausage stuffing and celery. With Squabs, Broiled or Roasted, served as the main course at & formal luncheon, serve only light vegetables, such as fried potato balls, spinach in pastry shells (like tarts), asparagus on toast, peas in potato nests or creamed in ramekins, mushrooms, creamed string beans and currant jelly. But if the squabs are served as the game course at a formal din- ner, they should come, upon the table either on buttered toast spread with a puree of cooked calves liver, or H Slender Ankles. There are various artificial methods which claim to make the ankles slen- der. Personally I do not think much of them. One method is to bake the ankles, the idea being that the ex- treme heat melts the surplus flesh. I have seen very . serious minde women sit with their ankles in some sort of electrically heated oven look- ing for all the world like caricatures of seventeenth century people sitting with their feet in the stocks. How- over, this idea didnt occur to any of them and they went on having their ankles baked thin and being frightfully serious about it. The woman who wants to make her ankles more slender does not have to go in for anything as elaborate as this. She can massage her ankles very vigorously morning and night, rolling off by the friction-.of her hands a great deal of surplus flesh. She can wear high shoes-in the cold weather which, by their constant friction, reduce the size of the.ankles. She can wear dark colored silk stock- ings, which by shadowing ‘the ankle make them more slender than they SMART HAT OF BLACK BARONET, WITH DRAPED SCARF OF ORI- ENTAL BROCADE. is a velvet fold at the opposite side cascaded into spiral drapery, which also hangs a trifle below the hem- line. The clusters of jet beads are appliqued in two straight parallel lines running the entire length of the gown at the front and their brilllancy combines with the fuchsia panel to lighten the somber dignity of the severely plain black velvet. The evening wrap sketched {s an example of what may be accom- plished without the use of costly brocades or the ald of fur trimming. Velour is the only medium em- ployed, and yet the cloak is one of the most effective seen this season. The color is a brilllant cerise and the trimming consists of self-ma- terial roses which are appliqued in The Button Problem. Bvery woman has some special béte nolr, some one duty {n the round of housekeeping that seems more try- And to morc i } ing than any one other. than one, sewing on bottons is pretty nearly the most trying, if not the most “trying. This is espectally tru household where there @ many children. The mother is just | ready to send forth her children | neatly, cleanly dressed, when very 'frocks and suits that thought in_ship-shape prove to lacking in buttons of importance. 1t is the unexpectedness with whié the lack of buttons makes itself man- ifest that is most trying. And even, in a hcusehold with many servants | and assistants there never seems to be any one whose duty it is to keep buttons in place. To be sure, a’ child'’s nurse should—but sometimes sewing buttons is just the thing she | hates to do, and so she finds it more convenient to use safety pins for the missing equipment. Perhaps the best way to golve the problem is to do your utmost to keep buttons from coming off. Never put a ready-made garment into use until the buttons have been sewed on a second time. Never fall to use heavy thread when sewing buttons on and be sure your thread is fastened se- curely. If the garment is of light! material reinforce the buttons with a pleco of tape run along on the back of the garment in the line where the buttons are fastened. In work-a-day clothes have as few buttons as possible—that is, in clothes that are most frequently washe may apply Yo which may be made in slip-on fasl fon, or on the old “Hoover-apron” idea, where one button held the whole garment in plac Jelly Cheese Salad. Dissolve one level tablegpoon of powdered gelatin in one cup of hot Water. Cool, then add three ounces | of grated cheese, one cup of whipped cream, salt, pepper, red pepper and | paprika to taste. Pour into small wet molds or one large mold. When a circle around the collar® The hem of the wrap Is varied from the usual by deep scallops, which are finished with cording. The distinctive chapeau which is plotured is fashioned somewhat on turban lines, with successive folds of black baronet satin. However, the drapery, in place of being care- less, is precisely planned, with each EVENING CLOAK OF CERISE VEL- VET TRIMMBED WITH SELF-MA- TERIAL ROSES. tier of satin separate and defined and tapering into a piquant point at fficient. the center front. Over the top of the crown a fold of rich orfental bro- caded cloth is thrown, and its tones of vellow and gold combilned with cool green offer a relieving contrast to_the black. The scarf extends into a long point at one side and is twist- ed once to expose a lining of black, they should be served in a nest of chestnut puree. Green salads of any kind or salads in which oranges arc the chief ingredient may be servec with the squab dish in this game course. ‘With Quail, Broiled .or Roasted.— Serve the same as above suggested for squabs. 3 Roasted Grouse or Guinea Chicken. —Serve only delicate vegetables, such as potato croquettes,” sweet potatoes French fried, asparagus tips on toast (the canned will do, with a cream sauce), string beans or peas creamed, celery croguettes, and bread sauce. With Brofled Guinea Chicken. Serve the same vegetables as for roasted guinea chicken, except serve currant jelly or currant jelly sauce nstead of the bread sauce. With Goose.—Serve white potatoes in any form, onions, turnips, squash, caulifiower, Brussels sprouts, brown giblet gravy, apple sauce and celery. With Domestic Duck.—Serve onions always, either bolled or as a souffle. Any of the vegetables served with chicken and fowl are appropriate to ohoose from for the other vegetables. Fried hominy and celery also suitable accompaniments. With Wild Duck.—A salad is gen- erally served with wild duck, instead of vegetables. Or simply such greens as romaine lettuce or cress may ac- company it in the game course of a formal dinner. If served with a salad, oranges should be the main ingredient of the ealad, or comquats. A de- liclous - salad is a combination of sliced oranges, walnut meats, lettuce and French dressing. N are. She can choose shoes which give a proper support for her’ heels so that the ankles are not under a con- stant strain. All these things help in_making the ankle shapely. Incidentally, wool stockings, though thick in themselves, do not make the ankles seem thicker., Wool stockings and low broad-heeled Oxfords are d [ the most sensible type of footwear for this season. Ignorant. — Your shoulder blades stand out in back because you are too thin—you are about fifteen pounds underweight. Build yourself up by eating more, by drinking rich milk, or taking olive :l Honey Biscuits. Put one-half pound of flour in a dish, add two ouncee of sugar, three- fourths ounce of chopped almonds, one -egg, one and one-half table- spoons of honey and one-half an ounce of candied lemon peel, chopped. Beat well and add a pinch of car- bonate of soda, turn onto a board that has been inkled with flour, roll thin as the k of & knife and, cut in reunds. Bake in a moderate oven. the jelly begine to harden cover it with grated cheese, serve on crisp lettuce leaves with cream dressing. To make the cream dressing mash the yolks of three hard-bolled eggs, add one teaspoon of salt, one teaspoon of mustard, a pinch of paprika and two tablespoons of vinegar. Beat until thick, then add one and one-half cups of whipped cream, a little at a time. When well blended add a few grains of red pepper and serve. Mutton Irish Stew. Any kind of meat will do for this stew, but a neck of mutton is espe- clally good. Peel and slice two pounds of potatoes and put half of them at the bottom of a stew pan. Spread over them a pound of sliced onions and a couple of tomatoes, cut the meat into pleces and season it with salt, pepper_and a sprinkle of cayenne pepper. Cover with the other potatoes and onlons, add nearly a pint of water, cover tightly and sim- mer gently without boiling for three in a Dennison wrapping, smiles ! All i i oulvznamz'm:"u t0/tha Jovs At Stationers, Dept. nb Stores,and Gouraud's Oriental Cream CALVERT COFFEE DELICIOUS WHOLESOME HEALTHFUL GUY FROM YOUR GROCER ‘The delicate fragrance of the exquisite LILAC has been immortalized by ED. PINAUD and is within everyone’s reach the year round. This French master-perfume is for handkerchief, ato~ mizer, bathand other uses. “A delight after shaving.” 1921, P WWOMAN’S Men's Shirts, $2.00. You have probably found it quite a problem to buy good looking, long-wearing shirts at a reasonable price. It is now possible, as many men are discovering daily. You can get really handsome shirts, excep- tionally well made, that will outwear two common shirts—and the price is but $2. Just ask in department or men’s furnishing atores for Fruit of the Loom Shirts. You will find them in unusually attractive stripes of fast colors. These shirts are guaranteed. If they are not satisfactory to you, return them and receive your money back. Fruit of the Loom Pajamas and Nightshirts, $2.00 to $3.50. At good stores everywhere. ‘The utensil that can ) cake-box and, during the The genuine Fruit of the Loom shirts, as well s pajamas, nightshirts, and other articles, all have the Fruit of the Loom label. For seventy years Fruit of the Loom has been regarded as a necessity by households all over America, but it is only recently that it has been on the market in colors as well as in white, and in ready-made articles as well as by the yard. Be sure to ask for Fruit of the Loom by name, and look for the label. B. B. & R. KNIGHT, Inc. Makers of Alpine Rose, Hero, Cameo and Other Fine Cotton Fabries Comverse & Company, Selling Agu s 88 Worth Se., New York TRADE M MADE N L be used EVERY day Aside from giving wonderful results when used in the oven for baking bread or for roasting turkey, beef, pork, lamb, etc. the *“Wear-Ever” Aluminum Roaster can be used for steaming vegetables or for baking apples, tatoes, tomatoes; etc. on top of the stove. It also is invaluable for ing an entire meal—meat, potatocs, one vegetable and a dessert such as rice pudding or baked apples—all at one time over ONE burner. Moreover, many housewives have found it handy as a bread and i s o s vepetiis casacd by steaming .an ilizi its canned the cold pack metl:od.g i Thus it is that the “ Wear-Ever” Roaster is considered one of the most ECONOMICAL utensils that a house- wife can have. It not only SAVES the cost of the many individual utensils which it replaces, but it also effects OTHER economies in fuel, time and labor. The heat-conducting properties of the hard, dense, THICK, sheet aluminum used in * Wear-Ever” utensils are such that the heat is carried AWAY from the bottom and distributed EVENLY throughout the utensil. Hence, “ Wear-Ever” uses LESS fuel, requires LESS attention, always cooks EVENLY and insures BETTER- FLAVORED foods.' “Wear-Ever” dealers now have in stock the *“Wear- Ever” Roaster. Go to your favorite store TODAY and select the size that is best suited to your requirements. THE ALUMINUM COOKING UTENSIL CO. New Kensington, Pa.