Evening Star Newspaper, June 15, 1923, Page 42

WOMAN'S PAGE.! SEEN IN THE. WASHINGTON SHOPS BY ELENORE DE WITT EBY. LACK and white frocks are coming finto prominence in local shops now, for they are particularly = suitable for Washington's uncertain early sum- mer climate. Days that are neither hot nor cold, after milady has packed away her winter frocks, require a is a foundation slip of black crepe and over that a slightly bouffant overskirt of chiffon. trimmed with three deep flounces of white tace laced between folds of black so that & circular striped effect is given. A charming gown for summer gar- den parties is of cream chiffon flow- ered in pale pink and’ china blue. The long-waisted blouse bodice has a bateau neck and short sleeves ex- tended by sling draperies of plain cream crepe. The skirt is wide and gathered and has graceful spiral pan- els of chiffon drooping at each side which correspond with the sleeve {mming. A sash of lustrous blue shtin ribbon folds over the hips with- out crushing and ties in a butterfly bow at one side, while a garland of ipink rosebuds tangled in the satin knot droops over the sash end and blends with the flowers in the chif- fon as it extends beyond the blue background. Summer wraps are irresistible this year and they seem to come in more and more attractive models as the season advances. The one {llustrated is of moire,.one of the smartest fabrics of the year, and the color is black. It is fashioned on the long slender iines so popular at present, and opens In an oblique |line at the front, fastening with a bouffant bow of black gros-grain ribbon. The most interesting fea- tures are the collar and sleeves, for they are of black satin, accordion pleated. The collar rolls over, form- ing a lustrous pillow-like frame fos the face, while the long sleeves are of peasant pattern, with the volumi- nous folds held in at the wrists with dalnty satin frills. Felt hats hold first place in the millinery salons this summer. Form- erly a felt was decidedly passe after the first warm days, and milady sub- stituted a filmy hair chapeau or a light Panama to shade her face from the summer sun. Times have certain- ly changad, though, for whereas the lily-white complexion used to be en- couraged with lotions and powders, and protected by floppy hats and parasols, today the bronzed visage is in vogue, and milady wears a snappy little felt with no brim at all through the spring, summer and fall. Tndeed, it is sald that European beauty parlors offer to toast a fair lady's complexion until it assumes the proper degree of tan, and the cost and trouble are supposed to be less than a journey to the seaside, and the pain no more than the usual blistering which comes after a day on the sands. America has not reach- ed this stage vet, however, for our shops offer long flowing veils with their summer felts, and the combi- nation gives the smartest note to milady’s traveling outfit. MOTHERS AND THEIR CHILDREN Those Little Cuts and Bruises. LIGHT-WEIGHT WRAP OF BLACK MOIRE, SATIN-TRIMMED. spacial type of gown. for diaphanous summery creations are obvio in- appropriate when e is a chill in the air and the sky is masked in gray. A frock which combines black and white does not distinctively belong to any one season. but may be worn in all of them. Herein lies its popu- i, larity. The model sketched is of| white camton and black georgette. | The long-waisted blouse is of the white silk, laid in fine pin tucks, and has a bateau neckline finished with cording, and diminutive kimono | sleeves edged in black georgette | dotted with tiny silver ribbon bows. The white skirt is attached to a| straight beltband, which is also| trimmed with loops of metal ribbon. | the One Mother Says: My young tumblers were always losing ‘the bandages which their cuts and bruises, no matter how well tied up. T began saving old white stockings and gloves, so that when- ever the children were injured the clean white glove would protect the bandage and the white stocking under the black one made it certain the wound would be kept clean. (Copyright, 1923.) By Henry van Dyke Familiar Greetings. And into whatever house ye shall enter, first say, Peace be to this house! —Luke, 10.5. b £ 3508 Christ here commends to His dis- ciples the use of the most familiar |everyday greeting of the east—a com- monplace of politeness, such as the new generation despises. But familiarity has its charm and 1 count it good that life is impregnated with it. "Phe regular ways, the rules of the THE ' FELT HAT VEIL_ARE TRAVELI AND FLOWING MART FOR SUMMER| At the center front a lohg apron of black georgette, rounded at the lgwer edge, adds g distinctive touch, while | star-like flowers of white, centered in silver, are appliqued on the soft dark folds to add the final bit of trimming. Another model is of black chiffon and exquisito white lace. The chif- fon bodice is cut on basque lines and | geason—(which is dally), and without them our existence would be way- tolerable than it is o with the salutations we ex change as we meet.and part on the highway or the footpath of life; T find ithat a certain regularity in them not so much a defect, as a necessity, a wise and friendly concession to the | limits of our inventive power. Meetings and partings are so com- mon that needs be of the commonplace. cloth of gold. (Copyright, 1923.) Weather. Slitely werse. Exter! . A big dog fite took place Sattiday morning between Sid Hunts fox ter- rier Teddy and Benny Pottses black and wite dog Yardo, being more of a chase than wat it was a fite, ferst Yardo chasing Teddy and then Teddy getting brave all of a suddin and chasing Yardo, barking and yelling.\for a feel fite enyways, the barking being done by Yardo and Teddy and the yelling by §id Hunt, Benny Potts, Sam Cross, Leroy Shooster and others. Skool Notes, Puds Simkinses ant gave him a old alarm clock and last Wednesday he brawt it'to skool in his skool bag, and . |the alarm was wound up and Puds dident know it, and it went off wile Miss Kitty was reedin a pome about ¢ Ring out, wild bells, and Puds had to stay a hour after skool for doing it and everybody elts had to stay 15 minnits for lafng at it. Pome by Skinny Martin Werne Than Nuthing. Bred pudding is a bum dizzert Either in winter summer spring or . fall, But wat T say about taffyoca 3 Is it's no dizzert at all. | _Science and Inventions. ,Perfessor 2 i Benny Potts and Perfessor Artie Alix- SUMMER AFTERNOON FROCK OF|ander got some salt out of Perfessor BLACK AND WHITE' CREPES. |Alixanders kitchin last Thursday to experiment on putting it on berds 1as_extremely short kimibwo sleeves,)tales, ony they couldent get eny berds while a deep lace voke, rounded at)to stand still long enuff so they threw its lower edge, glves the effect of a|some on a horses tale but the horse Bertha collar. The girdle is of chif-|kepp rite on going, the ony one it had fon, shirred at intervals, so that itleny effect on' being the driver, making cimost seems to be pleated. Then#l him mad as enything, |The Guide Post| covered | &Te Sure to mingle unpleasantly if the is | care. their proper ritual must | frigerator should be wiped up imme- To make it otherwise would be to | erator should be frequently inspected weave the -plain family umbrella of { to make sure that no spoiled food is but there was enuff{ out the flavor. THE EVENING STAR, WASHINGTON, D. C., FRIDAY, JUNE 15, How to Manage Your Refrigerator: Electric Ice Chests—How to Crack N summer the housewite's maug}x turn to the problem of keepin; food fresh and cool. If you are planning to buy a new refrig- erator. choose one that is well made. It will consume less ice than one of poor construction. Choose a re- frigerator that fs large enough. Tt is a great mistake to have too small a refrigerator for the ameunt of food placed in it. In this case there is not room for enough ice. The food melts the ice faster than the ice can chill the food. Too much crowd- ing of food also obstructs the alr circulation 80 essential to keeping the flavor fresh and appetizing. On the other hand, a small refrig- erator, well filled with ice, and not overcrowded with food, will give bet- ter satisfaction than a large refrig- erator half filled with ice. The best place for a refrigerater | is In the kitchen near the rear en- trance. This may not be as con- venient as a little nearer the working section, but It will save the ice man crossing your kitchen. A porch, even if protected, and a cellar are both bad places for a refrigerator. It should be kept in a cool spot, away from a draft, moisture or sudden changes in atmosphere. A refrigerator is not a place in which to preserve ice. It is for food preservation. Therefore, keep the ice compartment well filled. This 1Is economy in the long run. Covering ice with a blagket or newspaper will prevent the ice from melting as fas but it will also make the refrigerator less cool by raising the temperature. Such coverings are only destrable when ice is very scarce or to use us a protection on the side of the fce ex- posed when the lce compartment fis opened. The whole surface of the ice is needed to purify the air prop- erly. It is a case of “spare the ice and spoil the food,” and food is the more expensive. The more ice you use at one fill- ing the greater economy practiced It is better economy to have the lce chamber filled chock-full of ice three times & week than to buy a small piece of ice every day in the week. If you allow your refrigerator to &et warm it will take much more ice to chill it again than it would to keep it cold. loo is an article you cannot economize on by skimping. It the fce chamber is kent well flled the air will be cold all the time, and the ice will melt more slowly, of course. The “ice Is also consumed either rapidly or slowly according to the quantity of food placed in the refrigerator. Be careful about open- ing the refrigerator door unneces- sarily. Do not open it every time you ‘want a single article of food. Take out several articles at once which may be needed about the sume time, and do not hold open the doogy while wondering what to take out first or while planning a meal. Tests have shown that in opening the door the temperature inside rises at least two degrees. A rise of two degrees fiva times before dinner snd five times after dinner would compel the ice 1o restore a total of twenty de- . grees. That is a quick way to melt your ice. The coldest part of the refrizerator is the first compartment to which the air passes after being cooled on the ice—usually the one just below the ice compartment at the bottom The ice compartment should never be used for food, as it is likely to absorb odors, and the temperature is no lower there than In the next com- partment. Never place hot food in a refrigerator. By so doing you pro- duce a vapor which may injure the food directly and the people who par- {ake of it indirectly. This Is impor- nt, especiall, ‘when ant aipeolally applied to It also makes a big difference in what part of the refrigerator you place ‘the different kinds of food. They give off odors, and these odors air circulation reaches them in the wrong order. Hot air rises and air that is not being constantly purified by circulation around the blocks of ice soon becomes unfit to come in contact with food. When the warm air in the refrigerator rises it car- ries with it impurities and moisture absorbed from the surface of the food, which, if allowed to remain in the air. will spoil the food. The air. which is warmed by passing over the food. comes in contact with the ice where the moisture is condensed upon the surface and the impurities are carried off by the melting ice. The air is thus dried, cooled and purified. Then the cooled air im- mediately descends to gather up more moisture and impurities, and thus the process is repeated continually.| Anything placed directly on or around the fce tends to interfere with | the circulation of the air. Ripe melons and other fruits and certain vegetables taint refrigerators, | Cabbage, onions, cheese, fish and bananas are likely to impregnate other foods with their flavor. A piece of charcoal will help to keep the air pure, and if used a fresh piece should be put in once a week. Drink- ing water and other liquids should be game, the customs of courtesy and the | placed on the bottom of the refrig- ! common phrases of colloquial speech | erator. Butter, lard, cream and milk —these are pleasant things in their ! ghould be kept on thejlower shelf tender vegetables and fruits on the upper shelf, and meats and other ward, rude, exhausting and far less|foods on the intermediate shelves. To Keep a Refrigerator Clean. As far as possible a refrigerator should be kept clean by preventive Tce should be washed before it is put into the ice compartment. Food should be put into the refrig- erator in clean and usually covered dishes. Anything spilled in the re- diately. The contents of the refrig- left in it. Scour out every crack, cor- ner and joint once a week. A bit of meat or a drop of milk not removed when cleaning may make the refrig- erator have that musty odor so dan- gerous to health. Wash the ice rack and shelves with soap and water. | Clean the waste pipe with a flexible rod, and always have the drip pan as clean as the inside of the refriger- ator. If ants get into the refrigerator scour the shelves and interior with hot water and borax. The first time a refrigerator is used in a season it should be clean and the ice should be put in several hours before the food is stored in it. Uses for Cracked Ice. } A little cracked ice on the dinner table will make the entire meal more appetizing by keeping the butter from melting, the salad and fresh vegetables from wilting and the drinking water from becoming warm. Summer drinks are not refreshing without ice. They lack the snap which revives tired nerves and soothes dry throats. It is not neces- sary to have the drinks too cold. Just enough ice should be used to bring ice into small To break pleces, A Reputation— for unvaryinfi Greatest Mar IWE;AI];A[I"IFI T El A has given Matchless Quality for 31 So Delicious! Just Try 1It, | several the Ice—Frozen Fruits in Se: take a large needle and force the point of it into the ice with a thimble. Tce may be broken into large pieces by the ald of a long clean nail and a hammer. A large block of ice should be wrapped in thicknesses of old blanket or put into a homemdde fireless cooker, where it can be kept for several days without much loss in weight. Small pieces of ice may be kept for aquite a long time in an unglazed flower pot, over which a | plece of white flannel has been tied in such a way that it hangs down in- side without touching the bottom. Put it in a drafty place. Electric Refrigerators. An electric refrigerator is a piece of household equipment of decided in- terest to every housewife. It Is really a cold storage plant brought down to housghold size. Its eficlency is unquestionfble, but the cost is as yet regarded as beyond the conven- ience of many small families. This is @ case where a first high cost Is offset by a low operating cost. If you can stand the original cost you will be amply repald by a decided economy in upkeep. Tests have shown that the average electric refrigerator requires current to the amount of about 30 cents a day, and for this expenditure you will have perfect, oven refriger- ation and no watching for the ice man. Compare the cost with what you are paying for ice and-you can determine whether an electric re- frigerator is suited to your domestic requirements or not. Its advantages are too numerous to mention here. Frozen Frults in Season. Frozen Plneapple—Peel two large pineapples and grate them. Add one pound of sugar to one quart of water, stir until the sugar is dissolved, boll for five minutes and cool. Add the pineapple and the juice of one lemon and freeze slow! This will serve about ten persons. Frozen Strawberries—Add one pound of sugar and the juice of one lemon to one quart of very ripe strawber- ries, and let them stand for one hour. Now mash the berries through a colafder, add one pint of water and freeze slowly. This wilf serve about elght persons. Cherry Ice—Stew two full quarts of sour cherries In one quart of water for ten minutes and press through a sieve. Add one vound of sugar, and when cold freeze slowly. This will serve about ten hersons. Cold Cantaloupes — Cut _in halves small and very cold cantaloupes. Re- move the seeds. FIll the centers of the half melons with vanilla ice cream and garnish with whipped cream. Place the cantaloupe halves on fancy white paper mats placed on dessert plates. COLOR CUT-OUT Pals. “Yoo hoo” shouted the boy next door. Billy Cut-out of the house. “I have something to show announced the boy. Billy hurried over. He wasn't sure whether he liked this new boy or not. ‘All right,” Burt,” Billy answered. He had found out that that was the boy’s_name, and that he was spend- ing the summer with his married sis- ter, who lived in the house next door. The boy led him into the house. “Here,” he d, “I_ thought maybe vou'd like td have this. I don't play with it so much.” There on the table vas a Punch and Judy show! ‘hanks,” said Billy. “We can have a lot of fun with it together " And then Billy knewthat he had found a new friend. The Punch and Judy show has red curtains Tou can coler the actors aay way Jou Cut two short slits along the dotted lines an through these put the fiaps for the Punch and Judy actors. You can, talk for them and make them say ail sorts of funny things. (Copyright, 1923) Curried Mutton. Chop a large onion fine and fry it in_butter. Add one tablespoonful cach of curry powder and flour, and a teaspoonful of salt. Stir 'until thoroughly mixed and add gradually two cupfuls of water or, stock. Have ready two pounds of lean mutton, cut in small-pieces. Fry brown in butter, add to the curry, and simmer until tender. Surround with a border of boiled rice and serve piping hot came bouncing out lity is the cs‘l‘).istinction. L years. | 1 1923. Learn a Bird a Day By Lucy Warner Maynard PRAIRIE Prairie warbler. Dendrolca discolor. Leggth less than five fnches. Upper parts olive-green; a broken patch of chestnut-red on the back; wing-bars yellowish, a yellow lin over the eye white patches on tail. Under parts bright yellow, the sides streaked with' black. Resldent (very common) from April 20 to September, winters in southern Florida and the West In- dies. The prairie is much BEDTIME ST Littlest Bear Has a Shock. Re not too sure of ansthing. Lest rude awakening I Lt like the pine Ak at the foot at Littlest Old Man Coyote sat of a tree and glared up Bear. Littlest Bear, from a branch halfway up the tree, glared down at Old Man Coyote. No sooner had | her sharp little claws caught in the | bark of that tree as she started to scramble up than she felt saff. She had never seen Old Man Coyote be- fore, but somiehow she had known that he couln’t climb. So she glared down at him, pushed out her upper lip and went “Woof. woof” just she had seen Mother Bear do. As for Old Man Coyote, he \was both ahgry and disappointed. At the same time he was uncasy. He felt that Littlest Bear was too small bear to have wandered ver her mother. He was temp near by an wait for Littlest to come dofvn, but he knew that Mother Bear should come along would be much better off somewhe else. So after snarling some dread- ful threats at Littlest Bear. he turned and walked away Wwith as much dignity as he could Littlest Bear watched him. As long as he was in sight she thought t nothing else. She was 100 ex- ited to be lonesome. But after he had disappearcd Littlest Bear r membered her troubles/ and after this narrow escape they seemed kreater than ever. It wasw't long {before she was whimpering again But Littlest Bear didn't come down from that tree. She didn't intend to come down. That is, she didn’t in- {tend to come down for a long time IShe meant to stay up there so long {that if that dreadful fellow who had chased her up there should he hid- ing somewhere near he would gro tired and give up. She felt safe in that tree, and she knew she wauldn't ifeel safe on the ground. Having inothing to do but sit there in {that tree, she had plenty of time to {thing how lonesome and miserable she w The more she thought about it, the more lonesome and miserable she became and the more she whimpered and cried Now it happened that, shortly after Old Man Covote disappeared. an- other soft-footed prowler happened along that way and heard the whim- pering of Littlest Bear. A look of eager, hungry interest came into a pair of savage, vellow eves. Little a WARBLER. warbler, but he is smaller and his sldes are streaked with black. The reddish patch on his back—If it can be seen—identifies him surely. His chosen haunts are wild, bushy hill- ides, briary fields and thickets of oung evergreens. His song is a sweet zee-ing run up the scale, and may always be heard in the Zoo in May and June. He is an expert fi cateher and his food is largely winged insects The nest is likely to be in a briar bush or small evergreen, and the eggs, three to six, are white, spotted with' reddish brown. (Copsright. l. W. Maynard.) ORIES Bear, happening to look them glaring up at her. erying thos: afraid tree? The owner into the n a tail, and that s Littiest B By Thornton W. Burgess. down, She stopped eyes, bu Wasn't she wasn't safe ex she up of the eyes came out pe ub he kept twitch- r leaned over to watch him. She was glad she wasn't on the ground. The stranger, who was none other than Yowler the Bob Cat, did just what Old Man Coyote COYOTE A TREE LITTLEST OLD MAN FOUT OF UP AT had done Mother Then he AT AT TH AND GLARE BEAR. D He Bear ne first was back made sure that nowhere about. to the foot of that tree and glared hungrily up at| Littlest Bear. Littlest Bear pushed out her upper 1ip just as she had done at Old Man Coyote. She didn't like the looks of Yowler, but still she wasn't much afraid. for Yowler was~pn the ground and_ she was in a e. And then Littlest Be received dreadful shock. Yowler. the Bob Cat had started to climb that tree, and wa oming up quite as casily at Littlest Bear herself had climbed it! — = Lyonnaise String Beans. Cut off the end, remove the str and cut into tw W sh in cold wa or three er, drain, and boil until tender in salted water. Drain again. Chop an onion fine, fry in Lutter, add the drained beans, and reheat, adding more butter and sea- soning with salt. pepper, and minced parsley. ated nutmeg. and lemon juice may be added. : pieces. Battle Creek “Z0” istheoriginal and only vitamin breakfast food served at the fam- ous Battle Creek Sani- tarium. Wonderfully rich in food iron, lime and Vitamin B. Ready toserve,delicious toeat. Battle Creek, Michigan Original and Sole Manufacturers'of Battle Creek Sanitarium’Foods Sanitarium Cooked Bran the original, the best, and Branola, a delicious THE BATTLE CREEK FOODCo. ! FEATURES. I have it all planned out just what | Tes, Il have that kind'of dog. A1 g i g v | of course, a boy. certain kind or I'm going to do when I'm sixty. In|of course 4 bov, A certaln king the first place, I'm going to dispense | 5¢ jeast one front tooth gone. And with my virtues. They never did fit| rag around his toe. And freckis me very well, and by the time I'm ;l'h"rn hri: ‘f(u}_tl\:r;-‘n ought .mmba. In sixty T ought to be so thoroughly | pact: I tRINK Kj, hate mmore Ghem Bu saved or so thoroughly damned that|ver will hold. All the little boys n 1 can cease working on the problem. | So, on that glorious date, I'm going | to start being natural. I shall cease industry—pronto! I always did believe that industry was one of the worst ways in which to spend your time and would never have indulged in it if I had not liked to eat. But by the time I'm sixty the country ought to be willing to buy my “ham and,” =0 I'm planning to| jump all jobe. I shall ‘also stop being tidy. pun: tual, thrifty, polite and painfully hon- est.” 1 never did overdo these fun. tions, mind you—but I'll_simply kill the engine on 'em when I stop being fifty-nine. I'm going particularly to like being untidy. I'm already thrill- ing at the thought of leaving my um- brella, bath slippers, earrings, foun- tain pen, egg beater and unpaid bills wherever [ happen to drop them And, oh, joy of joys! Tl no lenger have to keep the tube of tooth paste neatly rolled! Life's bitterest cros has been that doggoned tooth pasie tube. Think of the precious moments spent in furling its dwindling tail Think of— But as I was saving one devastating gesture, 1 have rid myself of every least taint or respee- tability. | aightway hic me to an autc agency and buy cne gypsy fiv- the kind that has everything built in from the plus wash rag to the onyx clock. Oh, world, 1 could sit right down and have a good hard cry, I want that gypsy fiivver so badly! Think of leavin cities and editors and all other ci ilized pests far, far behind and ram- bling along and rambling along and rambling—of course, I'd_have a dog for company. Not one of these mo ern dogs. The kind of a dog I 8sed to pieces. Thicken with have when I was a kid. Yellow of | cooked in butter, take from coat, wise of eve, busted of tail. The|and add the yolk of an kind of & dog ¥ n feed and feed | Leaten. Season with sa and his ribs always float on the top. | butter minced parsles when, with one else wants. little boys. An stocked up with dog. and boy food, off we'll go. Along the br over the hills, out on the desert u the stars, where, if Fate he } maybe we'll find an Indian, or at lr 2 cowhoy Oh, gosh 1 never had er then, when w're 1c s-covered 4 [ wish T were sixty r Carrots and Asparagus. Reheat in milk or white | equal quantities of sliced cooked ¢ and cook asparagus cut flou P an ~ The tea that’s < as good as the tinkle He had only a stub of | i saw | She didn't like the looks of | NLY good tea will pass the ice test. Thorough steeping is re- quired before you add the tinkle. Chase & Sanborn Seal Brand Tea passes every test 100 per cent. Itis the ideal tea for iced tea. Steep it a full five minutes in water that is freshly and fiercely boiling. Pour the steaming brew over cracked ice and you have a delightful drink that sur- passes all other summer beverages. Get this better tea in a convenient canister at your grocer’s. Coffee lovers will find delight in . Chase & Sanborn Seal Brand Coffee. At better grocers in 1, 2 or 3 pound cans.” Never sold in bulk. Chase & Sanborn's SEAL BRAND TEA Meat of chicken, tender and delicious, packed in sanitary tins—ready to be transformed into any one of a dozen tempting dishes. It saves ‘the housewife’s time and pocket-book. A standard product for 50 years. Just the thirg for salads and sandwiches Téuantalougi Imperial Valley Melons—first and finest of the season—are plentiful NOW IF you haven't had any cantaloupes this , don’t delay giving yourself and your family a treat. Serve Cantaloupes for Breakfast Tomorrow Morning. Imperial Valley Cantaloupes Are Best