Evening Star Newspaper, August 2, 1922, Page 26

PARIS.—Obviously the_ makers of fashion are not putting their fingers upon any one spot in the rainbow and sayving. “Here is the color that is smartest.” There are not even two or three or four colors that e=joy fashion's favor to the exclusion of 7the others. Yét some interesting things have ilace and are taken taking place l '1 GRAY CLOTH BOLDLY STRIPED IN RED AND' BLACK IS USED FOR THIS STR4IGHTLINE REDINGOTE. regarding colors and the clothes we wear. When you read and accept the fact that “the Persian effect is the latest thing In French hats” you must understand this to mean, as the milliners seem to, that shades running from beige to red, especial- Iy those of an antique tone, are lavishly spread on the milliners work tables for autumn. Metallic and opalescent effects will be pushed to the front Embroideries based upon the native work of Kashmir will be made much of. It is easy to see that almost any vivid and_unusual color combination will, as the season advances, be ex- cused on the plea that it is “Per- sian” and that adjective will be bandied about by milliners’ helpers who never heard of Teheran and have a vague notion of Persia as the home of long-haired cats and nothing else. Shades on the reddish scale that might be called crushed strawberry or crushed raspberry have been chosen of late by discriminating women for evening. These are evidently, than scarlet or Emerald green as it has been worn here by certain smart women who, unlike the majority of French women, find it really becoming is looked upon as one of the smartest of tones. That lighter green that is called almond {s still in the running. Lan- vin green is very much easier to talk about than to wear. It {s now a commonplace that the brown or wood shaues are smartest for autumn hats, and furriers are taking inventory of their pelts of a brownish tone, feeling sure that it will be a “brown autumn.” Here and there kind words are said for blue. Flag blue, now more often called Orleans blue, is in favor among millingrs here. They make entire hats of this bright, strong oolor and will sell some to Ameri- cans, though American milliners will be too wise to expect many Ameri- can women to take up with this fashion. Women may in England, for there to wear blue Is to pay a compliment to Princess Mary, who prefers this color to all others It eminently becomes her fair hair, blue eyes and clear skin. It is a tribute to Princess Mary to wear it whether it_becomes you or not Keep this fact in mind. The French Things You’ll Like to Make. Fringed Bathing Cap. To make this fetching fringed bathing cap use 2 plain rubber cap for the foundation. Join a silk tab to each side, triangular in shape and long enough to fit well down over the ears. Trim the cap all around with an_embroidered band two, inches wide. Cut two circles of silk—one to %0 about half way down and the other to the bottom of the cap. Fringe both circles as shown. Tack the larger one to the cap first; then tack the other one over it. Finish with a re- sette at each side and & long silk tas- sel at the top. , FLORA. (Copyright, 1922.) Beet and Cabbage Relish. Chap one quart of gooked beets and one quart of raw cabl and add one of grated horseradish, one of Eranniated ‘one tablespoon_ of It and ane-] a teaspoon of black pépber. Add only enough vinegar to > Peanut Butter Griddle Cakes. Sift together two cyps of flour, two teaspoonfuls of baking powder and one-half teaspoonful of sait. Add ome egg and four tablespoonfuls of pea- nut butter. Beat vigorously and add two cups of milk, Bake on a hot “greased griddle. WOMAN’S PAGE. Variety Is Revealed in Colors BY ANNE RITTENHOUSE. government at present is pushing propaganda for her colonies. French men and French women are redis- covering the native arts of these lands over seas. Already several masked balls have been given at which the costumes were colonial— Moroccan and Algerian particularly. To be sure, they were not in the same class with the bal du grand prix, and consequently the colonlal costumes worn have not had the fashion interest of the Venetian and Persian costumes worn at the more important ball. The sketch shows a frock made of red, black and gray striped mate- rial suggestive of the striped fab- rics of Algiers and Morocco. Save for the upper section of the sleeves the frock is made entirely from mate- rial with stripes placed horizontally. Four round buttons, two at the neck and two at the hips, are the sole ornament. (Copy: 1922.) For ail LLX laundering dering Have you noticed that your oil mop has an inclination to become matted? 1f, after using it, you will brush it with an old whiskbroom Instead of shaking it the mop will always be INTO rh'e washing Woash your dishes with Lux. It.gets the china sparklingly clean and it preserves the softnéss, the delicate texture of your skin. Women themselves discovered this use for Lux. Women who for years had been such satisfaction from Lux for silks and woolens tried it for washing dishes. fine clean and flufty and will never be- come matted. THE HOUSEWIFE. (Copyright, 1922.) Date and Walnut Muffins. Sift one-half a cup each of rye and white flour with one-half & teaspoon- ful of salt and three teaspoonfuls of baking powder. Add one cup of gra- ham flour, two tablespoons of sugar, one egg (beaten light) and one cup of milk. Stir in one-half a cup of chop- dates and one-half .a qup of ground walnut meats. Bake in gem pans in“a hot oven. Frosted Nut Sponge Cake. Cut a sheet of sponge cake into small rounds and dip them in ¢hoco- late frosting. While this is still moist lay some split blanched almonds, cut in halves, around each little cake like y petals. In the center drop the daisy heart, made of fondant colored vellow. or you may use white fondant and split almonds, which have been dellcately browned in the oven, making a marguerite heart of cho | | Bistory of Pour Name. BY PHILIP FRANCIS NOLAN, BLACK VARIATIONS—Blake, Blakley, Biakely. RACIAL ORIGIN—Anglo-Saxon. SQURCE—A nickname. Blacit Is a family .name belonging to one of the largest classifications, that of surnames developed from & color. < The use of such names as Black in the descriptive sense far antedates the period in which surnames finally and gradually became hereditary. In these two facts you find the explana- tlon of why there are so many Blacks to be found in the United States, and, indeed, all over the world, in varying form, according to the language of the land in which they live. 1t was as instinctive for the An Saxons to use such names to di enthl’ persons of the same name as it is for many of us today to apply the mnicknames of “Reddy” and “Whitey"” to those whose complex- fons warrant it. Indeed, it was more ural for them to do so, for prior lo- er- WEDNESDAY, AUGUST 2, to the use of hereditary family names there was & distinct need for the handiest form of differentiation. Fur- thermore, they were handicapped by no such sense of decorurn as permits us moderns to use such names only outside the bounds of dignity. + In most cases the surname,of Black, or Blake, which happens to be the more ancient spelling of the word, wi the Anglo-Saxons pronounced “blak-eh,” was first applied to Ihdl- viduals as descriptive of their com- plexions or hair for the most part, though not necessarily so. It is easy to see how a man’s neighbors might apply the sobriquet to him In conse- quence of his habits of dress or a scowling expression. —_— Cherry Salad. Stone one-half a pound of cherries, saving all the juice. Dice a small cu- cumber and chop fine a dozen blanched almonds, Cook together until slightly thick one cup of cherry juice, two table- spoons of lemon juice and one-half a cup of sugar. When cool, add two drops of almond extract, and when wquite cold add to the salad mixture, mixing gently with two silver forks. Serve on crisp ! lettuce leaves. Canved cherries may be | all e not in seuson. used when fresh one: To Cook Trout. Fried Trout—+The fish must, of course, be nicely cleaned and trim- med all round, but do not cut off the heads. Dredge them well with flour and fry in a pan of boflln: hot fat or ofl. Turn them from side to side till they are nicely browned and quite ready. Drain off all the fat before sending the fish to table Garnish them with a few sprigs of parsley and provide plain melted butter. The frying will occupy from five to eight minutes, according to size. Very large trout can be cut in pleces. Trout in Jelly.—T the fish into rings, with tail in shouth, and pre- pare a seasoned water in which to boll the trout. ‘The water should have = little vinegar and salt in it, and may be flavored with a shallot or clove or garlic. When the water Is cold, place the trout in it and boil very gently, 0 as not to break the fish. When done, 1ift out and drain. Baste with aspic Jjelly, coat after coat, as each coat hardens. Arrange neatly and serve. Boiled Trout.—Let the water boil thoroughly before you put in the fish. See that it s salt, and that a dash ef vinegar has been put in it. Remove scum as it rises and boil the h till the eyes protrude. Lift them use for Lux-dishwa Thousands of women are washing their dishes this way—and ridding their hands for good of that three-times-a-day-in-the-dishpan-look dishpan three times every day with harsh soap—naturally your hands redden and grow coarse. * Don’t let. them show tell-tale traces of Thousands of letters have come in to us saying that Lux suds leave your china beautifully clean and at no cost toyour hands, and asking us why we never mentioned it. Lux contains no free alkali or any other harmful ingredient. It won’t redden or roughen the hahds. The Lux suds are as mild and pure as a fine toilet soap. Start using Lux today—just one table- spoontoapan. A single package does 44 dish- washings —all the dishes for more than two weeks. .Lever Bros. Co., Cambridge, Mass. For launc FAVORITE RECIPES | OF WOMEN. | BY MISS CHARL ORMAND WIL- LIAMS. (President of the National Education Asseciation). Frozea Strawberries. One quart ripe strawberries. Two egg whites (unbeaten). Bugar to sweeten heavily (due to varying acidity of this fruit no exact portion of sugar can be xiven). ash strawberries with a fork, add ¢nough sugar to sweeten heavily, let stand about an hour, i possible. Add the unbeaten egg whites, turn into an ice cream freezer, freeze and serve. Other fruits may be used with this same recipe. (Copyright, 1922.) ‘without breaking, drain off the liquor and serve on a napkin. Serve with anchovy or shrimp sauce. Broiled Trout.—Clean and splil them open, season with a little sait and cayenne, dip in whipped egg, dredge with flour and broil over a clear fire. Serve with sauce. Wi 1] i , y i1l fine 4§ H'\‘;: 1] 1 IR