Evening Star Newspaper, January 11, 1922, Page 22

WOMA You, take no chances with FRUIT OF THE Cleansing 25¢ and 50c the P Grele for copy, of Birthiay and Dream Book, and a_leaflet !vhleb tells you all about the merits and uses of Black and White toilet reparati Add Dept. Blouh. Iz:;phis. T::‘:. L Don't endure those ugly skin blemishes when easilyand at little cost Haveaheahthy skin that everyone admires Heepajaraniand ~ DANDERINE _ Stops Hair “Coming Out; Thickens, Beautifies. 35-cents buys a bottle of “Dande- rine” at any drug store. After one spplication you cannot find a particle of dandruft or a falling hair. Besides, every hair shows new life, vigor, ‘brightness, more color and abundance. 1Ends Stubborn Coughs i in a Harry You'll never know how quickly a bad cough can be conquered, until you try this famous old home-made remedy. Any one who has coughed all day and all night, will say that the immediate relief given is almost like magic. It is very easily pre- rmd, and there is nothing better jor coughs. Into a pint bottle, put 275 ounces Pinex; then add plain granulated sugar syrup to make a full pt. Or ‘u can use clarified molasses, oney, or corn syrup, instead of sugar syrup. Either way, the full pint saves about two-thirds of the money usually spent for cough ons, and gives you a more ve, effective remedy. It keeps perfectly, and tastes pleasant—chil- dren like it You can feel this take hold in- stantly, soothing and healing the membranes in all the air passages. It promptly loosens a dry, tight cough, and soon you will notice the legm thin out and disappear. A day’s use will usually break up az ordinary throat or chest cold, and it is also splendid for bronchitis, croup, hoarseness, and bronchial asthma. Pinex is a most valuable concen- trated compound of genuine Nor- ‘way pine extract, the most,reliable remedy for throat and chest ail- ments. To avoid pointment, ask your m‘“ for -zis ounces of Pinex” directions and don’t accept else. Guaranteed to give satisfaction or money re- Mfllded. The Pinex Co, Ft. Wayne, For real effectiveness, this o N’S PAGE skin sailed over the fashion horizon giving sunrise colors to gray and blue gowns the conservatives shook their heads. That was asking to much of % < ‘When the first red and green sheep- coats most. decoratively trimmed with women, to wear such a gaudy plece of | heaped with. black wolf or fox is so ornamentation, they argued. The dress- nbmullous in New York that one rather JUVENILE COAT FOR _CHILD WHICH SHOWS THE PLEASANT COMBINATION. OF RED LAMB' OOL, A ASHION WHICH GROWS IN FAVOR FOR CHILDRE! makers could see the point of the pub- lic's refusal of brightly colored furs. They said that apple green lamb's wool ‘was admirable on a black tailored suit; that the high choker collar and deep flaring cuffs gave character to an other- wise commonplace costume. But the public continued to shake its collective head. i Very well, said the children, gi' to us. And the dressmakers did. to the schoolroom with g: ttle v | early spring weather when the days You see youngsters trotting to the park |are too warm for the heav i red and green lamb's wool. They think themselves quite superior in appearance to their elders who continue to make much of undyed caracul. The mud-colored caracul coat lavishly res seeing it in the shop windows as well as on women, and the observer wonders just why this special kind of street coat sihould have rushed the sea- son and repeated itself until one believes every other women has one, or has her eye on one. Like coats of dyed musk: rat, they fiil the land. What one won- ders more and more about, is Where all the money came from in a tight sea- son to buy the bewildering number of fur coats that have been worn by poor and part poor as well as rich since the warm autumn began. As for children, they do not go in this season for any of the peltries worn by the grown-up people. They like black velvet and they think dyed lamb's wool is the high water mark of fashion. It is so gay to go about with a muffier collar with a long end, a tiny muff and sometimes gauntlets jof curly red or glaring green fur. Its something like carrying the pet lamb to school without a rebuke from the teacher. The very fact that it is the hide of a lamb, amuses the children much more than if it was the hide of a big wolf or bear. So they go about their tasks quite pleased with this turn in fashion that gave them tae chance to do something conspicuous. Like the adults, the majority of youngsters have discarded the sur- plice collar on a coat just as the diagonal line across the chest is coming more and more into fashion for coat suits and tailored frocks, in an attempt to make women release the bateau neckline, which has e hausted the patience of the design- ers. What they wear instead of the surplice collar is a high choker af- fair, the kind that women are adopt- ing for their wraps for street and evening. Women omit the stole end that the dressmakers give to chil- dren and the latter insist that it reach the end of their short skirts. These dyed “butcher furs,'” as they are pleasantly called by thosa who deplore their vogue, are creeping into the spring fashions on beach capes and the jumper blouse upon which France insists so strongly that we are getting it over here in sport materials like heavy Knitted silk. It may become a prevailing fashion, but the chances are against it, but very much for gray and tan lamb's wool, and all the various Kinds of curled and looped wools, grown or made. Another thing that children are taking from their elders is the high- 1y colored lining for coats. When wear black velvet it is lined with flag red or Llue, jade green, rose pink. They also have adopted rippling capes, the kind that form backgrounds their abbreviated frocks. Many of the smart young- sters wear circular capes to school somewhat on the order of those worn by the romantic-looking Italian po- lice. These capes have high collars of tamb's wool in gray or color and several fanciful clasps across the chest. The Red Riding Hood cape in dark blue and red silk is one of wraps a child should possess for the cloth or et coat EFFICIENT HOUSEKEEPING BY LAURA KIRKMAN. How to Make a Dainty Unhem- stitched Handkerchief. Now that the Christmas season is over, I have been asking myself this question: “What is the prettiest handmade Christmas gift I have seen this year?* And I have come to the conclusion that the answer is, “One {of the dainfy, unhemstitched handker- chled that so many women made as gifts” For the benefit of my reader friends who do mot happen to know how these handkerchiefs are made, I am giving the following: g Directions for Making an Unhem- stitched Handkerchief—The first step is to buy sheer handkerchief linen. This Is sold at most shops for about $2 a yard, but few women wish to buy a full yard of it, as one yard makes nine 12-inch handkerchiefs. Some stores sell this linen in strips twelve inches wide and one yard long, so that three handkerchiefs may be got- ten out of it. Again, some will sell a 12-inch square of it for one hand- kerchief. If you have bought the linen either by the yard or by the strips that makes three handkerchlefs, the next step Is to cut it into 12-inch squares. To do this evenly, measure off the twelve inches and pull a thread (to know where to cut). Now take one of the 12-inch squares and puli four threads out of the inte- rior of it, one on each side of the two inches from the edge. crochet cotton is run through the open “channel” which is left by pulling out this thread. Of course, the fine crochet cotton can be run square, Colored h this channel on a fine needle, o s better to widen the channei by pulling out two more threads, close to where you pulled the first one on each of the four sides of the hand- kerchief. If you are careful to leave the mid- o thread, of these three threads Soich Sou’ are to pull, till the last, you can tie your colored crochet cot- Yon right onto this middle thread be- fore pulling the thread out. Then, as you pull it out, that pulls the col- het cotton in. 5 T O Cwomen, however® tie No. 100 sewing cotton to this middle thread and pull that in as a temporary mid- dle thread, then tle the colored crec Chet cotton to the end of this No. 10 Sotton and pull out the No. 100 cotton, thus pulling in the colored one. They do this because the No. 100 cotton is stronger than the middle thread which Was in the linen, and there is less Janger of breaking in pulling the col- Ored cotton through. As the linen threads are pulled directly to the four edges of the handkerchief, it is easy $o5ie the No. 100 cotton or the col- ored crochet cotton to them in this ling process. p“éow‘t:at you have the colored cro- tton in the handkerchlef where et res linen_ threads were origin- ally, you should work a small flower of French knots (or any other simple yeletiicrsigrandaeren SRR SR Lamb Croguets. Cook one-half tablespoonful of fine- 1y chopped onion in two tablespoon- fuls of butter for five minutes, stir- ring constantly; add one-fourth cup of flour and stir until well blended, then pour on gradually, while stirring constantly, one cup of stock; bring to the boiling point and add one cup of cold roast lamb cut in small cubes and two-thirds cup of small, cold boiled potato cubes. Simmer until the meat and potato.have absorbed the sauce; add one teaspoonful of finely chopped parsley and season with salt and pepper; spread on-a shallow plate to cool. Shape in the form of croquettes, dip in crumbs, eggs and more crumbs. - Fry in deep fat and drain. Serve with tomato sauce. —_— Beet Bouillon. Boil about four good-sized beets, after removing the skins, with two sift when soft and add to three pints of white stock, previous- 1y thickened with two tablespoons of arrowroot, rubbed smooth into one- The es & transparent preserving the red color of the beets. Garnish with slices of hard-cooked eggs, strips of green lettuce or both. design) in the little squares formed h of the four corners of the; handkerchief (formed by the colored threads crossing each other at each « . And the last step is to roll the ex- treme edge of the handkerchief all around, and whip it (taking stitches one-6ighth of an inch apart) with crochet cotton of the color you have chosen. Then go back, all around| the handkerchief, whipping it the other way. This forms a sort of cross-stitch effect around the edge. ' Menu for a Day. BREAKFAST Grapefrut Fried Cornmeal Mush Honey Coftee LUNCHEON Dried Beef and Scrambled Eggs Sweetbread Sandwiches Pretaels and Swiss Cheese ea DINNER Black Bean Soup Salt Pork and Spinach Stuffed Potatoes Pie Coftes An Adjustable Lamp an Excellent Asset to the Living Room. In my last article we spoke of a boudoir doll lamp, and I promised to tell you today of some lamps better suited to the living room. The artist has given us a sketch of an adjust- able reading lamp. When it is pos- sible to use these individual lamps throughout the room great satisfac- tion is the result. The word adjust- able conveys the secret of their con- venience. They are primarily for i dividual use, to be adjusted to give the best possible light for one reader. If several such lamps may be used in the room, the effect is most charm- ing. Each person using one is made comfortable and the room itself is softly lighted, restful and attractive. When individual lamps do not fig- ure in your plans for your room, a table lamp is a good choice. As it must do duty for several persons at the same time, there is no need for it to be adjustable. (There might be an argumient or two if it were!) The table on which it stands should be the height to let the lamp cast its rays down on the book of a person sitting at the table. A splendid location for such a table and lamp is drawn up to the back of a davenport. Two persons mmy read by it when sitting on the davenport and still three sides of the table are left free for others If a davenport and table group does not appeal to you, a long table may be placed at right angles to the wail (the short end against the wall), and with a center lamp three sides may again be utilized for readers. HOME ECONOMICS. BY MRS. ELIZABETH KENT. Suggestions for Sandwiches. The original sandwich Is said to have been the anclent and honorable ham sandwich and to have taken its name from the Earl of Sandwich, who was very, very fond of it. Everybody still likes ham sand- wiches, and in its simplest form of a very thin slice of tender, cold boiled ham, with just a hint of- French mus- tard spread over it, served between thin slices of bread and butter, it is hard to surpass in the sandwich line. However, one very good adaptation of the original ham sandwich is minced ham with sauce tartare. This is, moreover, a very economical way in which to use the scraps of ham that are always left over and can- Prurde Tarts. ‘Wash and stem one pound of prunes with half a cup of sugar until very tender. Cool and drain. Cut the prunes in small pieces and chill. Cover inverted patty or muffin tins with pastry and bake in a hot oven until WEDNESDAY, JANUARY 1, 1922, not be served as they are. For sauce tartare mix half a teaspoonful each of mustard and salt with a tea- spoonful of powdered sugar and a few grains of cayenne; add the yolks of two eggs and stir until thoroughly mixed, setting the bowl in a pan of ice water. Add gradually half a cup- ful of olive oll, beating steadily. As the mixture thickens dilute it from time to time with vinegar, us all a tablespoonful and a half. in a_cool place until you wish to use it; then add half a tablespoonful each of finely-chopped capers, cucumber pickles, olives and parsley, half of a shallot’ (a mild onion, like garlic, but not so strong) and a quarter of a teaspoonful of powdered tarragon. Tarragon is a plant used by the “rench to perfume vinegar, and gives a very ‘subtle flavor to such sauces as this. Chop the ham scraps fine, or put them through the meat grinder; mix the chopped ham to a smooth paste with the sauce tartare and use it for sandwiches. If vou make too much, pack it in jelly glasses, cover and keep it cold.” It will not spoil for several days. i (Copyright, 1922.) Rice and Oyster Scallop. Make a sauce from four tablespoons of butter. three tablespoons of flour and one and a half cup of milk. Sea- son with one teaspoon of salt and a little pepper and paprika. Cook three cups of rice, one pint of oysters and one cup of finely chopped celery. Put s alternate layers of rice, oysters, celery and the sauce in a weil-greased bak- ing dish. Cover the top with but- tered bread crumbs and bake in a moderate oven for about twenty-five minutes or until ¢he crumbs are brown. CASTORIA For Infants and Children InUse For Over30 Years Always bears = (22w Slgnatare of a golden brown. Cool, fill with the prunes, and cover with a spbonful of whipped sweetened cream. ng in Keep NOTHING TO DO BUT FRY! All ready, potatoes and all. The convenient meal for three. Costs little too, 20c a can. ‘For an Maine potatoes, all Ready in no time. No can, pat into fat cakes pan. Serve ’em hot. From the Gorton-Pew Fisheries, Gloucester, Me Appetizing Meal| - Try Gorton’s Ready-to-Fry Cod Fish Cakes ICH, tender, sun-cured, deep sea Cod and fat serve these golden, crisp, toothsome cakes! There’s a dish to please any palate. the bother banished. Just open the enamel lined . All the family like them. And they are so eco- . nomical. Cost far less than a meal of meat or eggs. A can feeds three husky appetites—and costs but 20c. Order some from your grocer today. Gorfon'sizy Fish prepared. Just fry and picking—or peeling. All and pop into the frying Cales Packers of Gorton's Cod Fish o S NN\ ery. and a dash of cayenne pepper and serve ForDiscerning Tastes, "SALADA” . "TEI.A Fresh, Pure and so Delicious | — Universally Sold o LR A[RURAH V(R RAE VR RUIE 10 What you will Find during January at The Lifetime Furniture Store S l " There’s at extremely low prices and all Lifetime Quality L-.:Ju;mwtw i Raisin and Orange Cocktail. Soak one cup of seedless raisins in five tablespoons of orange juice for fifteen minutes, then place a heaping tablespoon in each glass with a ta- blespoon each of diced apple and cel- NN . fl’/‘.llflmlll\lllufllllllll\ R Gk i1 Salmon Souffie or Pudding. ‘With butter; milk and flour make a thick cream sauce, and after remov- ing the bones and skin from the canned salmon, flake it and stir it into the sauce. Stir in the beaten yolks of three eggs and fold in care- fully the stiffly beaten whites. Bake! | S\ Don’t let child stay = bitious, constipated. Hurry mother! A teaspoonful of “California Fig Syrup” today may prevent a sick child tomorrow. If your child is constipated, bilious, feverish, fretful, has cold, colic, or if stomach is sour, tongue coated, breath bad, remember a good “phys- essary. Sprinkle with a little lemon juice very cold. R I Ao v % than often, too. Any Number of Pieces to be found WOMAN’S PAGE. cream ma; and Southern sun The first wardrobe of 1922 is thewardrobe that goes South, Fl:m!]: Paris lnls]l i A;mua the January Harper”s Fias igathered evevechiog tiat makes this wardrobe notable. Frocks and suits with a de- cided French accent; gowns and wraps from Fifth Ave- nue's smartest creators. Drian, Erté, Soulié, Baron de Meyer, Steinmetz, all are Now on Sale in a well-buttered baking dish. Sal- mon or corn pudding may be made in the same way, omitting the whites of the eggs. The food H be in a baking dish or in small cases, but must be served immediately on taking from the oven. A spoonful of whipped Y minced parsley added for casions. may se; souffle be salted and special oc- 177z | MOTHER! CLEAN CHILD'S BOWELS 4 WITH “CALIFORNIA FIG SYRUP” Even Cross, Feverish, Sick Children Love its Fruity Taste and it cannot Injure Little Stomachs. ic-faxative” is often all that is mec- Genuine “California Fig Syrup” has directions for babies and chil- dren printed on the bottle. Say “California” or you may get an imi- tation fig syrup. January “stock-taking” time, and lots of fine suites are found incomplete and many. fine pieces turn up odd. These are specially priced during this month and some rare bargains are found — more And you, too, could well spend an hour or so looking over the many fine pieces of Lifetime Furniture that the yearly in- ventory. has disclosed as odd. They are not marked at give- away prices, but the reduc- tions are so substantial that you’ll save considerable. We’ll probably have what you want, too, for never was a season so busy, and it has left us many fine pieces that would look so much better in your home than they would on our salesfloors— you’ll save, too, so come in—any time, We'll gladly show you, Seventh Street M ayer & C(}. Between D 8 E AR