Evening Star Newspaper, May 25, 1922, Page 27

3> WOMAN’S PAGE DO YOU LOVE'YOUR DOG Then you ought to help him get rids—= of his fleas. Tghcy takepmuch of the ASAFE joy out of his life. Often they give him z dangerous disease. Washing with Sergeant’s Skip-Flea Soap will | keep your dog free of fleas and lice, besides it deodorizes, cleanses and soothes. Strictly a high-grade soap, effective also for human use. 25c a cake. * Sergeant’s Skip-Flea Powder, 25c¢, for dogs and cats—will not irri- ‘The vogue for red which has been talked about by fashion designers and writers for some little time is now an established fact. enough, it comes at just the time when it seenis leaSt appropriate, for: vivid scarlets are warm tones, and in summer one cannot heélp longing for white or for cool greens and pas- tute or nauseate. tel blues. However, the well-dressed .::u’&, m‘,m. sporting goods storés, seed stores woman, be she blonde or brunette, sl LS must include semething red in her ,'F D Book Polk Miller’s famgus Dog Book. 64 pages on €are, | wararobe for the summer months. ree Uog feeding and training, and_Senator Vest's cele-}"3¢ iy 1y o bride sssembling her brated “Tribute to a Dog.” Write for a free copy.|, trousseau, it s especially tmperative Polk Miller Drug c.fi Inc., Richmond, Va. that she have one brilliant frock, but there should also be a white organdy - or lingerie gown, and a sports cos- The keen flavor of Tetley’s f Orange Pekoe is an inspira- lion—the fragrance a de- light. The blend is the 7l ” : achievement of one hun- 57 dred years of experience. Tetley’s Orange Pekoe In 10c packages, quarter- pound, half-pound and onme- pound packages. . ‘TETLEY'S| Makes good TEA a certainty (T oIt (¢l C( 3t 4x ROSE ORGANDY GOWN TRIMMED WITH ROWS OF SCALLOPS, tume or two of light coloring, A great variety of red shades is offered for her seleation, ranging from delicate old rose to deep crimson, and a be- coming one s sure to be found. may choose a rich rambler-red Can- ton crepe dinner gown, trimmed with graceful swinging fringe, or a cto- cheted morning dress of red silk flecked with white. If she intends to play golf on her honeymoon she might prefer a short jacket of cardi- nal red flannel, smartly bel‘ed and J SMART CHAPEAU OF BLACK SATIN AND LACE. pocketed. If, however, she wishes to look like m quaint picture girl who has just stepped out of a book of Ih.mx ago; ghe will undoubtedly select one:of the rose-hued organdies seen recently at a local shop. One of them, which is skcrched, haus a ‘high-waisted Empress .fosephine bodice and a long bouffant skirt trimmed with successive ro of scalloped organdy in the same color tone. The graceful curve of the bod- ice neck is outlined with tiny gath- ered organdy petal nd abovs these fold of white or au line, for it pas shoulder to shoulder, in lien of being rounded out. The sleeves, which are set 1n, are long, and tight cuffs at the Secret ~ You’ll never krow how deli- cious Egg Noodles can be until you- taste the flavor of the spring wheat flour and selected fresh eggs whichmake Mueller’s so pure—so different—so su- 0Oddly | Fr | quite original. bouffant and long, is festooned with organdy cording whick has rows of petals added as trimming, o that the’ eftect is quite elabora A girdle of eneh blue offers a bit of color r lief,"apd a spray of white lilacs at one sjde of it forms a charming corsag; N Something new in the way of sum- mer wraps is illustrated. Ratine of & very fine French quality forms the medium, and black k fringe the trimming, and the effect is smart and The col: is navy blue, but its somberness is lightened by the gay embroidery which appears Juat above the fringed edge. This s worked out in tones of red, peacock blue and gol, terspersed with touches of black, d- it gives the Wrap an air of elegance guite incom- patible with its humble material. The collar is plain and wide, and falls over the shoulders like & s 1, wh a row of gathers just below It giv. a graceful swing to the garment. Black picture hats are coming Into such great favor ‘in fashion circles that they threaten the popularity of leghorn and panamas for the sultry summer month& The model sketched has a crown and softly drooping brim of lustrous satim @repe and black lace trails carelessly over’it, falling most to the shoulders at the sides, but just veiling the eyes in the front Large squares of jet, strung with smaller black beads, circle the crown to add the only trimming. Making It Easier When You Cook When a reéipe calls for chocolate and you wish to substitute cocos, use two level tablespoons of cocoa for each square of chocolate called for. Increase the amount of fat a little, as cocoa has less fat than cake chocolate. Mix coeoa and sugar together thoroughly—an easy way Is to shake them . together in a. glass jar—to make them easier to add ‘to the other ingredients called for in a recipe for a ;?.:ked Chocoli‘“ dessert, en preparing a yeast cake for mixing with. the liquids when m.':- Ing bread add a tablespoon of sugar to it and mix it with a spoon. In a few ‘minutes a paste almost liquid will result, and this mixes readily with the liquids and loses none of the yea the otheér method of mixing the yeast with a little milk some- times does. Pineapple juice cuts marshmallow, %0 when a Tecipe calls for cut up marshmallows have by you cup with some canned pineapple juice in it and dip the silver knife with which you are cutting the marsh- mallows in the juice from time to time. When making cookies don't put the trimmin, each time back into the main batch of dough. Instead put them aside and when there are enough trimmings roll them out and cut them. Some cookle makers-keep putting the trimmings back into the main batch and find that their last cookles are always much less crisp and tender than their first. This method of using the trimmings up separately does away with thia de- creasingly tender state of affairs, and although the trimming cookle may be a little less tender, because they have more flour from the ad- ditional rolling, than the rest, still your whoie batch of cookles will average better. When a recipe calls for part of a cup of butter, fill a cup with cold water and pour out as much as the amount of butter called for. Then add butter to the part-full cup of water untl the water reaches the top. This is a much easier way than to pack butter into a cup and then dig it out again. The easiest way to bake sponge cake s to pour it straight into un- 1ly the recipe for for pans greased . The effect of un- greased pans seem to be the same as that of greased and floured pans and the sponge cake comes out without sticking. When you are using a liquld fat In place of butter In a recipe add a lit- tle salt, as the oll has none. Other- wise, a8 in cake, you may notice a rather flat and tasteless effect. Things You’ll Like to Make. might. “mention. LISTEN, WORLD! . BY ELSIE HoniNsoy, Andrew. Nagy lives fn San Fran- clsco. ‘Andy’is a barber, I have never vatfori, 1 judge . that ‘barbering has as' liftle soul uplift as any job you There's little "ot beauty about the tools with which a ber works, and still less in the faces on which he works. ‘If any craftsman has a good reason for a kick against the ugliness and mo- notony of his job, surely it's: Andy. But Instead, of housing a kick, Andy's barber shop: houses a dream come true. % ¢ Andy loves beauty. He longed to be an artist and stodled for the job. But the only brush his hands could learn to manipulate was the oné with lath- er on the end.” So Andy gave up his palette. But he didn't give up his dream. He didn’t mix his lather with bile just because he badn’'t made the 80 many of us do. Since he g0 to art, he decided that art should cOme to him. And come it has. Today his little shop Is lined with more than twenty canvases by the leading Hungarian artists. Above the prosaic bowls and bottles they hang, glowing and glorious. In the center Andy works at his everlasting round of hair cut, shave and masskge. He's a good barber—one of the best. And who- shall say that his skill does not partly come from those living colors which speak from wall to wall? Andrew Nagy has done more than satisfy. his individual _hunger for beauty. He has solved a little seg- ment of the puzzle of life. He's let ting himself be happy while he work That's simple wording, but big truth. The reason why most of us hate our jobs is because they are only jobs. We've divorced our work-life from WHY NOT LIFT THE DUST FROM & INDUSTRY? our joy-life. Personally, I think our joylife is about a million times more valuable to us and to the world than our work. S0 why not try to combine them as Andy does? Why not set the phonograph to playing the latest waltz or Schubert’ renade” while you make the beds? Why not hang a Jap print over the Kkitchen sink? Why not throw out three-quarters of the rubbish that keeps you everlast- ingly dusting. and devote your extra time to glorious foollshness Why not go fishing oftener? Why not take that little camping trip you've been planning so long, i you do losé a little money? your time?” Not a bit of it. mately it will double your output and make it twice as valuable. Try it and see. (Coprright. Fruit and Nut Salad. Place on each Individual salad plate somé lettuce leaves. On the lettuce place a slice of pineapple, and fill the hole of the pineapple with chop- ped English wainuts. Then place on the nuts half a yellow canned peach with the round side up, then two can- died cherries on top of that, and a marshmallow cut in_ four pleces placed around the peach. Add mayon- nuise to suit the tgate. Baked Apple Salad. Select some large, tart apples and pecl and core them. Set them in a baking pan. sprinkle freely with brown sugar and fill the core cavity also with the sugar. Then pour over each apple a large spoonful of vine- gar. Bake quickly until soft, but not soft enough to lose shape. Remove from the oven and chill. Serve on lettuce leaves ard mask with may- onpalse studded with candied cher- ries cut in halves. perior—so light, delicious and easy to digest. ! 3 Pure and Famous for Over 50 Years “The kind that made Mother stop making her own™ Try this ¥ pac Mueller’s EGG Noodles' and Pean anuts age Mu 's oode: -pint peanuts (chopped), 2 cups milk, few buttered bte:dé’m’réfl‘;s,n 2 "l" bmas Z%q}'. salt.and pepper to taste. - Prepare Egg Noodles acsording to directions on Mueller Label. Melt butter in saucepgn, stir in flour, add seasonings; boil 5 minutes. Stir in peanuts. e e L T sauce, anoti mhndaumhmwpmdmnmw:':‘- DYED HER FADED DRAPERIES, - - A SKIRT AND CHILD'S COAT Tash package of “Dismond Dyes” | then perfect home. dyeing is. sure, are’ - SUMM) WRAP OF NAVY BLUE wrists gather in their fullness 4n “bishop” fashion. A single bgnd of scallops circles each mt‘ g\ the eontains - direstions 90 simple any | becausé Diamond elbow to add an origi f Fme woman can dye of tint ber aateed not to A I R D dresses, skirts, waists, ‘whether | rose organdy,. and it fastens at ons| to ja | side with several unyfibutm?’ hich’ hether if is linen, | ot s cortespond with those on U Te econd mmodal \ikes alibost the o secon ‘uses 4 identical shade of) mulerl:l.nl %‘t t e el 2 roundéd neck e OrgRA pou!io, but there is np whi collar added asia contrast,.while the |/ leeves, instead of being long, are ex- . Ptremely short and -fl‘sm}u tato | axaggerated puffs to tuate the gest! | The sleeve is the thing these days. Here is a wool-Iringed scxlloped sleeve that will give just the right note to your new frock of taffeta, and, by the way, taffeta’is to be worn a great deal this summer: Cut a row of scallops for each sleeve as deep as you want them. T cut three more rows as shown. Ruh strands of wool ‘about six inches long through the . edge of- each. scaliop, leaving spaces of one-half inch between the strands. Now knot one end of the first strand to the fivet end of the second strand. Continue this way, thus forming the fringe. Deeper fringe can be made,-or the atrands can be uséd double on this interesting wool-fringed scalloped sleeve. The neck may be finished with the same trimming to match. FLORA. (Copyright, 1922.) After you have pafided your iron- Ing. board, cover it with unbleached Mn. Get Eixty-inch material and use the width for the length. Hem of strong tape to: éach. long aide dt the muslin. move the cover after each use and ILI‘I“ n by, tying the tapes. .A.l‘lul“"l“ ki lh{ cover -clean- and’ 2k m it last longer. THE the edges. Firmly sew ' four pleces.| You can then easily re- |1 the e and sallow skin are d Semall Pill —Small Doss —Small Price Gouraud's iental Cream Hairs Will Vanish After This Treatment (Toilet Helps) \ You can keep your arms, neck or face. free from hair or fuzz by ‘the occasional use of pisin dela- tone, and.in -using it you need have no fear of marring or injur- ing the skin. A' thick paste made by mixing some of the pow- dered delatone with water. ~Then spread on the hairs, and after 2 or 3 minutes rub off, wash the skin and all traces of hair have vanished. Be careful, however, to get real @elatone.—Advertisernent. SPRAY el Sifced Tomatoes. Lettuce, adias, - ruc Broiled Lamb Chops. /- Hashed Brown Potatoes. g Colesl Sliced Pineapple. - Coffee. HOME_ECONOMICS. BY MRS. ELIZABETH KENY. as “Look,” said my neighbor, “f found a remnant of good linen the other day. and my trousseau doilies were all worn out, so I've been replacing them with these.” She had. cut the linen into pieces having four large scaliops. by laying a plate on each of the four cor- ners, in turn marking the arc of its cir- cle. ' Then she had had the edge hem- stitched by machine at very trifling ex- pense, and now she was working & dainty - orocheted bordér through the hemstitching. The result was a doily of the quaintest, prettiest shape and effect, the sort of thing you cannot buy. Where the scallops dipped in, she work: ed a dalsy sign in crochet to-fill the space acros: “They'll wear & fong time,” she sald, patting them affectionately. *The linen is_excellent quality. 1 knew that the minute I picked it up. The edge will probably outwear the:linen, and they are exuctly the shape and size 1 want for my cake plates. My others were either too large or too small.” “You could_even use these for frult serviettes,” 1 remarked. ‘“They are small, but the new oncs are small now." n't the linen too coarse?” she ob- X s no,” 1 declared, feeling of one had already washed. *Look, this as fine and soft as you could wish, now the sizing is out. “You were lucky to find such good linen. 1 declare now- adays I'm never certain, umtil it washed, whether the linen is any good or not.” The old superficial t with threads and wetting your finger seem to prove nothing.” Refreshing Beverage. To Yemonade add some pieces of pineapple and grapefruit ‘and sofne Exclusive « Table . Protection The complete Je’r'pf:t- of coffee and ce- real lies in the quality of the thick, rich cream served witk it. : _T’wusand: ,of homes entitled to quab‘ty a-matter of course serve WISE cream with the exclusive table protection of the WISE standard of q'uali!y, lkewise as a matter o f'coursé.: Why not make this your standard— enjoying this exclusive protection for your table. Merely phone WEST 183—service starts at once 3206-8 N Street 1641 Connecticut Avenue sliced orange and ‘fi"" of " Do not serve sandwiches con- talning fish with this beverag tuce, egg and chicken sandwiches go well with it. WHO WEARS OUT YOUR HUSBAND’S CUFF EDGES? It is not your husband’s fault that his cuffs get fra and have to be turned ile the shirt is still good. To be sure, he gets the cuffs dirtier than any other part of the shirt, but it is the rubbing you do get- ting the dirt out that wears the material. Most of that rubbing is not necessary. Soaking in Rinso will get the cuffs just as clean without weakening a single thread. The rich, cleansing Rinso suds gently loosen all the dirt, so that a th rinsing carries it off. If there is sometimes a fine line that is not entirely soaked out, rub lightly with dry Rinso, and that, too, will disappear at once. 3 Make your husband's shirts . last twice as long. Save the wear and tear of rubbing, so disastrous to clothes, such a - drain on your own strength. For a warm, nourishing meal heat two Biscuits in the oven to restore their: crispness; pour hot milk over them; adding a little cream and a dash of salt. e ULt e e For A Hurry- tUp Bréakf_ast Potato Salad .~ Sliced Boiled Potatoes Sliced Apple Sliced Onion Pepper and Salt Mix well with Blue Ribbon Mayonnaise Four sizes, 12c, 30c, 50c, 95¢ MAYONNAISE The wide-month, screwtop_glass - Thereé‘is so much to do, and : Daddy . must get off to work, and Johany must get off to school.. Make them both happy and healthy and save your own strength and:time by giving ‘Shredded .for breakfst. Itis the most deliciously satisfying, hurry-up breakfast you _could serve and it is ready-cooked “and so easily digested. In addition to - resl food it contains all the min- eral ‘salts the human body needs; “also the bran for keeping the intes- tinal tract clean, active and healthy. S R e U T ST SRS