Evening Star Newspaper, June 8, 1922, Page 34

Never has sports apparel been s0 Even Paris popular as at present. glycerined ostrich which drip, fringe- like, over the edge of the brim. Another attractive summer chapeau includes it in fashion collections, | s of white Milan straw combined which formerly contained only the |with crisp black taffeta. The latter most feminine of morning, street, aft- | material covers the crown and Is ap- ernoon and evening gowns. It must be ad . too. that the foreign de- signer h eatly improved upon his English predecessors, and original than any suntry. One espectally intere feature about them their great preference for yellow, for the French sport outfit, to be smart, more seen color. ldly combined k satin. and must b ash h cream Yellow SUMMER CAPE COSTUME OF PALE LEMON CHIFFON. side of The model aketched attractive com- hination and white, in a fancy of silk. It is knited in one . with short kimono sleeve gently rounded neck. T.oops sides Support a narrow string belt of black, which defines a low waistline, somewhat camoflaged aga its background of black and white ks Two additional check- erboard moti o ders, while th striped w e model ve. gned to lip on over the head, S0 two tiny jet huttons appear at the front opening to catch it together. Cape costumes are not only to be worn for afternoon this summer, but also for evening, and some very charming variations of the latter type are already being shown in our shops. The one illustrated is of pale e exhibits are far is By v and satin_are t " hich further ¥ color tone. v showing a ¥ ent than | and an the knitted < in all the 1r nd on this HAT OF LIGHT PINK HAIR BRAID WITH TRIMMING OF GLAZED GRAPES. vliqued in a formal pattern on the | wide Aoppy straw brim. so that the contrast of black and white is ac- | centuated. TLarge ribbon bows. also of black taffeta, tie at each side of the crown, and their long pointed jends dangle over the brim, almost reaching the shoulders. i Hominy As Standby. Hominy is an excellent food. Tt takes prolonged cooking, to be sure Put in a double boiler or a fireless { cooker this is quite easily accomplis ed. Once eooked it may be used hot for breakfast, fried in cakes for din- ner with various sorts of meat, or in the same cakes with sirup for lunch- eon dessert, It may be packed into lit- tle molds and served with fresh fruit and cream for a dessert at once nour- ishing and tempting Here are some other good ways In which it may be used: Baked Hominy—Put a quart.of imilk over the fire and when just at | boiling point in one cup Stir a_few ny grits moments. {then set in a double boiler or water basin and cook gently three-quarters of an hour. Turn into the bowl and e slightly. Beat twn eggs until lig 1d whip into the cooled nom- {iny together with a teaspoonful of salt. Put ased pan and bake v a g half an hour in a quick oven. Hominy Pudding.—One cup cold boiled hominy and one pint milk. Beat smooth, add four eggs. one-quar- ter teaspoonful of salt. one table- spoon melted butter and one table- spoon sugar. Bake for-half an hour. Codfish and Hominy.—For one-half pound of salt fish, flaked. allow one nound of white hominy cooked, one teaspoon salt, half a teaspoon pepper, | one quart milk. with a slice of onfon boiled in the milk, wo tablespoons boiled in the milk, two tablespoons spoons flour. Make the cream sauce first with the flour and butter cooked { together, then add the milk, season- {ings'and lastly fish and hominy. Thix I makes enough for a large family. Hominy Muffins—Add to a cup of reheated boiled hominy a tablespoon of butter, half a teagpoon of salt and a cup of milk. Sift together a cup ard 2 half of flour, and three level tea- Spoons of baking powder, and mix with the hominy with two well beaten eggs and more flour if necessary to make a good muffin consistency. Things You’ll Like to Make. If you are looking for & simple but charming neglige here is one. Cut vour material on a plain kimono pattern, with the seam at the shoul- ders, and the neck round. Cut each shoulder Into points as shown in the sketch. With the ordinary darning stitch and colored wool make the de- sign. The details of the design are shown at the bottom of the illustra- tion. Join the points along the shoul- ders, or tis them with ribbons. A girdle made of a heavy braid of wool finishes this charming neglige. FLORA. opyrigh! g Menu for a Day. BREAKFAST. Cereal. Sliced Pineapple. Minced Ham on Toast. Coffee Cake. Coffee. LUNCHEON. Salmon lad. Rolls. Lemon Jelly With Whipped Cream.| Chgcolate. DINNER. Cream of Asparagus Soup. Rib Roast of Beef. Bakell Potatces. String Beans. Lettuce and Tomato Salad. Floating Island. Cheese. Coffee. FBistory of Pour Name. BY PHILIP FRANCIS NOWLAN. JULIAN. . VARIATIONS—Julius, Juliano. RACIAL ORIGIN—Ancient Roman. SOURCE—A clan name. Family names among the Italians are likely to be of much greater an- tiquity, as family names, than those which come from the northern coun- tries of Europe, for the Romans long before Christ had a more scientific system of nomenclature than has ever been developed since. This system, of course, was sub- merged when the Roman empire went down under the successive waves of barbarians from the northeast, who settled in the lands they conquered and finally built up the modern civill- zation. Naturally these barbarians did not bother with family names. It wag enough for a man to have one name and indicate who his father was. But the old Roman family names survived In a fashion, and when the new civilization assumed constructive form and people hegan to adopt fam- ily names many of them came to light again ) Julian is one of these names. Tt is no less than the family name of Julius Caesar. The old Roman system of names was three-fold. A citizen had three names—his personal, given name, his family name and_his tribal name. Of course, the tribal system of the Ro- mans had disappeared very early, long before Rome began its centuries of world conquest, but the custom of passing the tribal or “gens” name down from father to son survived. Caesar’s full name was Caius Julius Caesar. His given name was Calus. His family nam The name of his Caesar. There were many other families in the Caesar “gens.” Likewise there were other Julius families in other tribal classifications. But the three- fold system made identification of virtually every Roman citizen abso- lutely accurate. HOME ECONOMICS. BY MRS. ELIZABETH KENT. Cream Cheese. 6-t “Look at that! No cream for break- fast. Half pint gone sour in last night's thunderstorm: but never mind, it means a fine dish of cheese.” Like many housewives, this one talks to herself, a reprehensible hab- it, perhaps, but rather a cheering one, when a woman works hours by hersei? about a house. Herself, thus talked to, becomes quite a compan- ionable person. On this June morning she took the jar of sour cream. covered it and set it in a warm corner of the kitchen, At night she looked at it to sece whether it had solidifled Into cheese. leaving the thin whey almost clear at the bottom of the glass jar. But she judged it had not got quite hard enough, so she left it overnight. In the morning, while she was getting breakfast, she tcok a minute to put it to drain In cheesecloth over a sieve over a bowl. She left it to drain most of the morging, then turn- ed the cheese into a bowl, beat in a little salt and red pepper, and put it into the refrigerator. The drained whey she also put into the refrigera- tor, meaning to use it presently in making mavonnaise. The cream cheese, with potato salad, a little onion, hard_ boiled eggs and mayon- naise, would make the supper a meal very popular with the familv and very good for them, very cheap and nourdshing. “It's an 11l wind that blows good to none,” she mused as she arranged the salad daintily on the crisp iet- tuce. “Sour cream may spoil a break- fast to make a supper better. There is a law of compensation for thuse who seek it.” —_— When the King of Siam is attired in his full complement of royal robes and s wearing all his state decor: tions their value amounts to some- thing like $1,000,000 Let the children share this mealtime beverage NO NEED to warn the little folks away from the table beverage when Postum is served; every reason to invite every mem- ber of the family to join in the enjoyment of . lemon llow chiffon, and {t is dainti- : 2 2 s imimad, with GEEAITed raden ore this wholesome, satisfying drink. slightly deeper tint. Nothing could : rr for warm-wi hlher dmaces o, than the frock. which has a bodice tum # from ture’s bes! gmjn with a bateau neckline and diminu- Pm ‘smade Na s t tive slee while the skirt is fluffy el i i itive ol S tinrakict Winuny wheat, and contains nothing to harm meet in point just over the center of the girdle at the front and then drop to the hips at the sides and in the back, aling the slender wire which gives the skirt its crinoline suggestion. The lower edge is scal- loped, and a longer foundation peeps out beneath to give it a double out line. The light cape solves the prob- lem of a summer evening wrap in a .charming manner, for, although it is unlined, the two layers of chiffon af- ford the slight protection needed on sultry nights. The collar is formed ifrom a wide ruching of chiffon, and a graceful wreath of roses conceals the Seam where the cape folds are gath- ered on. Long chiffon streamers knot at the front to hold the garment in place, and their swinging ends are cleverly finished with tiny chiffon pufts. The hat pictured presents an un- usually effective color combination, as well as a graceful outline and summery materials. Light pink hair braid is used for the plain crown and the wide bonnet-shaped brim, and its transparency reveals the colffure underneath. Clusters of deep blue glased grapes are garlanded together, with a background of blue leaves for the ming, and form a chaplet und the crown. while a distinctive uch, is- added _jn _sprays-of bl nerves or digestion and aroma. fully 20 minutes. - You'll greatly relish its full-bodied flavor Postum for Health “There's a Reason"’ Made by Postum Cereal Company, Inc. Battle Creek, Michigan Your grocer has Postum in two forms: Instant Postum (in tins) made instantly in the cup by the addition of boiling water, Postum Cereal (in packages ofhrgurbulk,lor' those who prefer to make the drink while the meal is being prepared) made by boiling for 3 EFFICIENT BY LAURA KIRKMAN. Twine Porch Rug. The newest “rage” in handiwork is the porch rug crocheted with twine. Any twine not too thick to go through a keyhole easily, may be' used; but the regular colored “lute” twine is oftenest used. 1If you cannot buy this colored twine in a local store. send me a stamped, self-addressed en- velope and I will send you the address of a firm that sells it by mail. To crochet an oblong, fringed porch rug: (Abbreviation: *“ch” for chain, “sl 8t” for slip atitch, “s ¢ for single crochet, “d ¢” for double crochet, “st” for stitch, “nat” for natural color and * for repetition). The pattern is a Navajo Indian one: Its colors change frequently, and the method of changing them is as fol- lows: Keep two loops of first color on hook, as usual; then draw & loop of new color through the two loops on hook, work as many stitches of the second color as may be necessary over the strand of main color, drop second color and proceed in the same way with next color. Let the thread of colored motif hang in front of the work. Work over the end from new color in the next few stitches. Buy six balls of wine color, three balls of natural color and one ball each of the following colors: Orange. dark blue, green, brown, gold and black. Use & twine crochet hook, wood or bone. First row: With wine color ch 62, skip 2 from hook, 1 8 c in each of 60 chs working on thread back of ch, (21 _inches across); turn at end of h row. Second row (up to ninth row): Ch 2 (for the first 8 c), 1 8 ¢ in each s ¢, taking up both threads. Repeat sec- ond row until there are six rows of wine. Work three rows of nat color. Tenth row: 29 nat, 3 orange, 29 nat: 1 row of 28 nat, b orange, 28 nat; 1 row of 3 nat, 21 blue, 8 nat, ® 7 orange and reverse from *: 1 row of 4 nat, 3 blue, 13 nat. 8 blue, 3 nat, 4 orange, * 1 black and reverse from *; 1 row of 5 nat, 3 blue. 11 nat. 3 bjue, 3 nat. 4 orange, * 3 biack and reverse from ;. 1 row of 6 nat, 3 blue, 9 nat, 3 blue, 3 nat, 4 orange, * 5 black and reverse from *; 1 row of 7 nat, 3 blue, 7 nat, 3 blue, 3 nat, 4 orange * 7 black and reverse from *; 1 row of 8 nat, 3 blue, 5 nat, 3 blue, 5'nat, 4 orange *, 6 black and reverse from *; 1 row of 9 nat, 3 blue, 8 nat, 3 blue, 7 nat, 4 orange *, 3 black and reverse from °®. One ‘of This is No. 3 of a series 10 nat, 3 blue, 1 nat, 3 blue, 9 nat, 4 orange *, 1 black and reverse from 1 row of 11 nat, 5 blue, 11 nat, 7 orang: 11 nat, 5 blue, 11 nat; 1 row of 12 nat, 3 blue, 13 nat; 5 orange, 13 nat, 3 blue, 12 nat: 1 row of 13 nat, 1 blue, 15 nat, 3 orange, 15 nat, 1 blue, 13 nat. With natural color work, 1 row of 18 c in each s ¢: 2 rows of black, 1 row of green: 1 row of nat; 1 row of green, 2 rows of brown; 2 rows of gold; 2 rows of orange., 3 rows of nat * and 51 rows of wine. Reverse pattern from last * Fringe: Wind enough wine color around a card four inches long and tie 3 strands in every other set. When this rug is finished the en- tire center part Is wine color and at either end is a border consisting ot several stripes, the broadest stripe (the natural color one) having two triangles and a square on it. The Housewife’s I Idea Box J To Renew Flower Trimming. 1f the flower trimming on a hat be- comes faded and worn-looking and you do not care to buy new trimming, cut and trim the fraved edges of the flowers. Recolor or touch up with water color or oil paints mixed with a little gasoline. (Use the gasoline where there is no gas light or flame.) In this way flowers can be made to look almost new. THE HOUSEWIFE. (Coprright, 1922.) leading washing machine manufacturers Why the makers of the well-known aun-Dry-Ette recommend o However your washing is done The same qualities that make ! Rinso an ideal soap ing machine the family wash, make it the best soap . you can use whatever -way you o in any wash- ¢ Ways of Cooking Your Potatoes The ability to boil a potato success- fully does not seem like a difficult matter. In fact, to some people the matter permiis of as little diversity of method as simply boiling water. But the fact Is that there are ways and ways of boiling potatoes. A housewife the other day was quite sincere when she recommended a maid bhecause of her ability to boil potatoes well. They came to the table light and flashy, with consid- erably more flavor than had been the case with the last maid. Of course, it is most essential to have potatoes appetizingly cooked. One must also think of economy. In- deed, the old-time method of cutting off the skin with a knife has been 50 preached against that no well- informed housewife can permit this without a twinge of conscience. Scraping even of new potatoes is ar- duous. Undoubtedly the most eco- nomical of all methods, both in time and in actual potato, is to_boil the potatoes in their skins. The diffi- culty in this method comes from the inconvenience of having to stop and peel the boiled potatoes just before serving. An excellent plan then is to wash the potatoes thoroughly and boil them fifteen minutes — or long enough to soften the outside skin Drain them and when cool enough to manage remove the skin. Thus skinned, they may immediately he boiled again, or, better, steamed, or they may be put in the refrigerator to be kept for hours until time to finish the meal getting. The point that experts make is that some of the most valuable properties are con tained just beneath the skin. It is more thun & matter of saving the small amount of potato that would be taken off wvith thick parings when pared raw. Some goodness also goes off in the water in which potatoes are boiled I they are steamed almost nothing is losi. "And, of course, if they are cooked in the skin none goes off in the water. 1f you adopt the method described above of peeling them when parhoiled, it is best to continue cook- ing by steaming. If you do not, then a lite water, and if possi- e make use of this either in mak- ing vegetable stock for soup or in using for cream sauce with which the potatoes are served ———— e Attendance on every meeting of the South Dakota Grand Lodge of 0Odd Fellows for the past fifty vears is the record of Judge Zina Richey of Yankton. of Rinso endorsements from the of this country " WOMAN'S PAGE, _ , - FLEAS MAKE DOGS SICK Fleas make your dog cross and irri- s e table. They dig into his flesh, carry- ing germs of mange and other dis- eases. Sergeant’s Skip-Flea Soap | kills fleas and,lice, soothes irritated (i skins and makes the hair healthy and glossy. 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- tate or nauseate. Sold by drugglsts, sporting goods stores, seed stores and pet shops. Polk Miller's famous Dog Book. 64 pages on care, feeding and training, and Senator Vest's cele- Free Dog Bool ——— brated “Tribute to a Dog.” Write for a iree cop; Polk Miller Drug Co., Inc., Richmond, Va. A Delicwwus Dish Sliced hard boiled Eggs Diced Celery Pepper and Salt Serve on Lettuce Cover with Blue Ribbon Mayonnaise Four sizes, 12¢, 30c, 50c, 95¢ The jars have many household uses. D HELLM R AN MAYONNAISE Rinso G before the first Laun-Dry-Ette was put on the market seven years ago the manufacturers of this famous machine started making soap tests. They knew that their machine could be mechanically perfect—yet not give rfect satisfaction if the wrong kind of soaps were used. 1 Today after months of searching tests with many soaps they are reeommend: Rinso in the Laun-Dry-Ette. Tests made by other great manufacturers The same exhaustive tests have been made by the leading washing machine ‘makers throughout the country. All argqgendors- ing Rinso without quallfi;:atio;:. | Rinso is made of pure cleansing mate= rials so pl:rfectly bal:nced that it is taking the place of bar soap at every step of the 1 family wash. When you put your clothes to soak ! Dissolve Rinso in boiling water — use \ enough to get big lasting suds. Then, let your clothes soak an hour or more— overnight if you like—(colored clothes : only half an hour). Soaking in big, last- ing lukewarm Rinso suds softens the dirt. In any washing machine Use enough Rinso solution to make a heavy suds. Operate your machine from 10 to 15 minutes. Rinso is the ideal soap for machine washing. If you boil {sn’t necessary, but if you like to boil your white cottons, pour enou Rinso solution in the boiler to give you thesudsyoulike. Boiling Rinso is made by the largest soap makers in the world. Soid everywhere. It comes in two sizes—the regular size and the big package. Get Rinso today—at groc- e - Lever Bros. ery and department stores. Co., Cambridge, Mass.