Evening Star Newspaper, March 29, 1922, Page 20

WOMAN’S PAGE. From a Bride: “As a young housewife of only two and one-half years’ ex- perience I am glad to find that even we amateurs can cook successfully if we use Royal Baking Powder.” Mrs. J. L. M. ROYAL BAKING POWDER " Absolutely Pure : :Contaim No Alum Leaves No Bitter Taste 1 Send for New Royal Cook Bodk—It's FREE Royal Baking Powder Co., 130 William St., New York Don’t take a Chance on dirtygray ToiletPaperremade fromjunkand oldnewspapers! Buy onfy the kind of Toilet Paper that is made from clean, new, sani- tary materials, and that like— BOB WH T TOILET PAPER COSTS ONLY 5¢ and 10¢ A ROLL BOB WHITE has been the standard quality of good valuethroughout the United States for years and has won its volume sale because of depend- able merit—economical—BIG VALUE. Play Safe—ASK for it BY NAME BY INVITATION The Rice Emblem on every Roll is Your Assurahce of Standard Quality A.P.W.PAPER CO., Makers Albany, N. Y. | WEMBER OF Choose from this book of beantiful car- riages<he loveliest one for Your Baby! Send for this Free book of wonderful baby carriages. Learn how beautiful they are— flawlessly woven of finest wickers. H Read of Marshall B. Lloyd’s inventions of a i mew method and loom for producing Baby Carriages and Wicker Furniture thirty times faster ad finer than hand weaving. Learn how they cut labor costs, enabling us to use the finest wickers, add the latest refinements and still sell our wicker products at very mod- erate prices. Your Baby deserv®s one of these carriages. Lloyd Loom Woven Ll”fi Poces FLOOM Erieifinis: y P —~ Baby Carriages & Fumiture e The Lloyd Manufacturing Com; S (Heywood-Wakefield Co.) ey o Company e - (Haywood-Wakefield Co.) Meoominee, Mich.” |~ Dept. F, Menaminee, Mich. — ,Please send me your booklet, “Mothers of the T et e e Sl Tosa Lo Woven, Biby s Corriages 150 Farnitares T iativg mans chanmine e, " Complete Lines of Popular Priced Lloyd Baby Carriages and Strollers Liberal Credit Terms - Peter Grogan & Sons{Co. | GROGAN'S l 817-823 Seventh St., N.W. ¢ 1 It was Madeleine et Madeleine who struck the Chinese note more clearly |in their late winter collections than 1 ‘| formality lthy and it is quite possible to have| id any of the other dressmakers. Not only did the Madeleines make use of Chinese embroideries, but they showed their mannequins, with hailr done sleek and smooth fn Chinese fashion and with Chinese pins thrust through it. Moreoven, in thelr version of the bolero, much talked about as a re- vival in many of the collections, they inclined to the lines of the Chinese coat. There is nothing symbolic or sig- nificant in this Chinese spurt by the Madeleines, nor in any other sugges- tion of Chinese lines or_ decorations clsewhere. It is simply done by way of necessary variety. In a season pledged so early to soft drapery of the Greek, or the close swathing of the Moyen-age period, any decided or general trend towards the stiff of the Chinese silhouette would be out of the question. Still, just by way of varlety, the! bolero of Chinése suggestion is de- | lightful. / It is a straight, lined stiff! affair that extends from an upatnnd-i ing collar line to a line a little be-| low the hips. In the sketch you may see how this type of bolero has been interpreted with short sleeves. It is bound with plaited white brald—a trimming that, of course, lacks Chinese precedence. The material is navy blue crepe. It is worn over a frock of white linen Mawn embroidered in blue and trimmed with white flounces. There is no.reason to be surprised at the extremly sjhort sleeves of this little jacket. Nor & it surprising that it is worn over a sleeveless frock. You may have imagined that—just because the leading dressmakers in Paris have shpwn numbers of very long sleeves, long and flowing, long and clinging, long and bell-shaped— the very short sleeve is entirely passe. This i certainly not the case, and the won with an arm that is slender but still gracefully rounded.l can find excuse enough to reveal it by day as well as by night. And, of course, gloves are as unnecessary now with the short-sleeved frock as ever. However, the M: the fashion for v adeleines have set tts of net or lace, and most of their very short-sleeved afternoon frocks have mitts of this sort to go with th A NAVY BLUE CREPE JACKET, EDGED WITH PLEATED WHITE BRAID, AND WORN OVER A FROCK OF WHITE LINEN EM- BROIDERED IN BLUE AND TRIMMED WITH WHITE FLOUNCES. I - BEAUTY CHATS BY EDNA KENT FORBES. Broadening the Shoulders. Most women will say that they do not want to be broad shouldered, the broad-shouldered woman is not sup- pesed to be beautiful. The broad- | shouldered woman is, however, heal- | shoulders ‘hat are too xmrn\\v_i 1 pass dozens of every day who | need this nefv exercise 1 am: deserib-| ing. l‘;| most x;_\'mxmsiJmu the method used to broaden shoulders is by means of lateral temsions. The student stands between two upright parallel ar enough apart so that extended at right angles to his body. He grasps the bars with both hands and pulls alternately first with the ‘right, then with the left hand. This exercise strengthens laterally the muscles of the shoulders. It you cannot take the exercise this way you can get an almost identi- cal action by means of a stretching board. This is nothing but a piece of board, which need not be more than four inches wide, but which should be a8 long as the distance from palm to palm of each hand when your arms are stretched out on either side el with your shoulders. The exer- cise, then, s to grasp the board be- tween the hands and to pull on it as o Experienced AdvertisersPrefer The Star ( LISTEN, WORLD! BY ELSIE ROBINSON. 1 can't for the life o' me see why they’re making such a.clatter aboui short skirts and stripped styles in general. Do you remember when you were a kid and were forbidden to look into some special drawer or box? And how, as soon as you grew high enough, you headed straight for that | arawer 0. box and looked in? And prob’ly only found moth balls? Well, that's exactly what has happened to the human race—and if we had sense enough fo let the fever run its course, it would work out just as it did when we were children. For tantalizing centuries we've been forbidden to “look,” and our women have gone about swathed in crinoline, halir cloth, alpaca and other insulation so that no one could get 2 peek. And then suddenly the war hard as possible, then to relax the muscles and then pull again, and to repeat this half a dozen times at first, and up to sixteen times when you | are used to the exercise. Incidentally this is very good for correcting round shoulders and for dgveloping a poor chest. This and any eaercise should be followed by a Mttle déep breathing, This, too, can be practiced in bed with the board lying | across the chest. It is an exceilent | thing to take a few mild stretching BREAKFAST Grapefruit Shtedded Wheat Waffles Maple Sirup Coffee '. LUNCHEON Creamed Beef Baked Potatoes Bread and Butter Jam DINNER Clear Soup , _ Bread Sticks Crab Meat Fricasseo Y With Green Peppers Dressed Cucumbers Egg Rolls Steamed Apple Dumpling ‘With Hard Sauce Coftee | Luncheon Desserts. | Good things for dessert for lunch- eon should really be rather simple to make, for nobody has too much time in the morning. And it is rather & waste of time to spend many minutes over the making of the luncheon des- sert. Here are some that are not too con- suming of time and that are also delicious: Apple Tarts—Butter slices of bread thickly and- either brown them a little on both sides in the gas stove toaster, or else brown them in a skillet. Then place them in a drip- ping pan, and on each pile some &p- ples, peeled, cored and cut in quart- ers and stewed until tender but not shapless. Over all sprinkle plenty of brown Bugar and cinnamon and cook in the oven for ten or fifteen minutes. I Tart shells of any kind are an ex- cellent foundation for luncheon des- sert. Make them in a batch when you . make ple and have them on hand. Filled with jam or jelly they are ways a good dgssert. Or you may' fill " them “with ‘half a canned mchl or with fresh strawberries. Top them with whipped cream or soft custard lmll serve them for a delicious des- sert. Boliled rice sérved with sauce made of butter and brown sugar or with nutmeg cream—cream sweetened and sprinkled generously with grated nut- meg—this is a dessert worth eating. Homemade charlotte russe, made of whipped cream and lady fingers. Or a dessert of canned fruit poured over lady fingers and macaroons crumbled together and topped with a meringue or whipped cream. Sliced oranges sprinkled with shredded cocoanyt browned delicately in the oven. Miss Curtis’ Daily Suggestions Dessert for Tonight % A'F'!‘ Charlette o~ siiee ot e cake n ‘individual dishes. To about 1 cup stralned and eetened sauce sdd 2 tablespoon- BNOWFLAKE_CREME. until Hght. Plle large tablespoonful esach slice of sponge cake, Berve with I:IOW"LA.KI CHEME thin- = ned. app! fuls Bea: For sale in Washiogton by all good grocers. exercises before getting up in the morning. CURTIS MARSHMALLO ! n Cans, 15 & 30 Cts,, at Grocers iware pudding dish, cover and cook WOMAN’S PAGE. then return the oxtail and sauce to the oven to finish cooking. Add two- thirds cup each of carrot and tur- nip, first parboiled In boiling salted water for five minutes. * Serve as soon as the vegetables are soft. Slices of Halibut Steamed. ‘Wipe some slices of halibut that have been cut one-half inch thick and wrap them in cheesécloth wrung out Place them in a Braised Ox Joints. Cut an oxtail at the joints, parboll or filve minutes, wash thoroughly, hen dl‘adfl with flour and saute in fat, to which has been added a sliced onion, until well browned. Add one- fourth cup of flour, two cups each of brown stock, water and cgnned to- matoes, one teaspoon of silt and a little pepper. Turn into an earthen- steamer or in a colander placed in a pan of boillng water, cover and steam for twenty minutes. Remove from the steamer, turn carefully out of the cloth onto a hot platter, cover with anchovy sauce and garnish with slices of lemon and watercress or parsley. —_— A hat of dark henna straw is made on_stevepipe lines and trimmed with a large ribbon cockade of the same slowly for three and one-half hours. color at the side. Remove the oxtall, strain the sauce, |of cold water. MORRIS Supreme Bacon eA perfect flavor! The flavor of Morris Supreme Bacon is so delicious your familjr always wel- comes it. Serve it today with Morris Supreme Eggs. ’ You can buy this bacon either whole, by the pound, or sliced in cartons. Of course it bears the famous Morris Supreme yellow and black label. MORRIS & COMPANY Packers and Provisioners Woolens washed this way will not shrink, says famous woolen manufacturer tumbled us out of our childhood’s prohibitions into amazing, freedoms— and at once we began looking. Forthwith we've busted open all the forbiddén drawers and boxes and we're spilling out the contents on the floor—spilling them out in sensa- tional books, movies, plays, soclal movements, dances, fashions. And what do we find after all? Nothing but the same old humans with the same old hearts and legs! 1 have always felt that the real trouble did not start when Eve ate IF WE ALL WORE BATH TOWELS TOR A WEEK~ () that apple, bub rather when the devil put it into her head to drape herself in a fig leaf. At once qld curiosity began to prowl and has been prowling ever since. And as long as curiosity is prowling you .can’t get any of the regular shores done. : I went to a movle the other night. The ads had been writhing all over town declaring it t0 be the most dar- ing, thrilling and generally hair-friz- zing speotacle since Babylon came a cropper. So naturally I went. On high. And what did I see? A fattish 1ady, knock kneed, inadequately pro- tected against drafts by a surcingle al‘l earls and two jade earrings, with al down_her spine. And every one gulp- ed. - In the name of goodness, whg? There wasn't a soul there that wasn't equally “daring” _every . Saturday night, and T've yet to Seé the first cake of le that would have - fested the slightest interest atf sight. It's all because we we: old we mustn’t look. Now that we're look- ing I feel quite sure that we'll get back to our regular.chores as soon as we're convinced that ing more to see. At the rate we're going that will be very soom. If 1 had my way I'd make the entire pop- ulation parade in bath towels for a week. Would it plunge us in an o; of vice? It would mot, I am tive that such & wave.of purity an total abstinence would sweep - th cou potatoes as & means of relief, - 00 obvious goose flesh running | there’s noth- | . ry that we'd all start planting | ~