Evening Star Newspaper, January 16, 1925, Page 36

WOMAN’S PAGE. How to Be Wise Shopper Special Instractions for Choosing Coats, Suits and Dresses—Buying Odds and Ends—Advice as to Taking Stock of Household Needs. CONOMY is' & virtus, ‘but it is one thing to economize and another thing to economize wisely. False economy Js a phase of “extravagance, and it genérally takes the form of buying things because they are cheap, regard- lesd as to whether they are desirable The rct of really economical buying is in knowing when it Is es: sential to have the best and when an inferior quality will answer the pur- pose quite.as -well. . For instance cheap shoes. siockings and gloves, wit little wear in_them, apé always fa economies. Inbrcaming clothes never economital at amy n cause clothex that really are suital and pleasing Wil last much longer as their owners will look them even when they are somewha out of style; that-is, not up to th minute in style. Art of Selection. The -af a very imporfant guality cessful bargam hunter te Some fortunate women It naturally and to be able:to pick and choose with-discrfmination. while others are victims to the tempting lure of marked-dewn prices, and buy just because an article is cheap and not because théy see any immediate or future use for it. Thus, instead of taking advantage of the sales as a means to economize, they endow them with just the opposite effeet. There is no doubt, however, that the art of selection in shopping may be icquired by the woman ing to devote a certain amount of time and patience to the attainment First of all, she must exercise self- restrdint when she visits the sales then she as to the state of her wardrobe. she wants now, what clothes can be renovated, and other matters. for the suc- Dassess Know What You Want. women go to special sales thoroughly examining Consequently So many without first the present wordrobe they do not know whether this or that will be useful to them or not, 2nd they frequently buy articles that they do not waat,. o miss oppor- tunities of seonring things.that really would be useful, for renovating pur- poscs at least The suc essful sale-time ehopper alfo needs to have a clear idea of What is suitable for her. what colors are becoming to her and what style she can wear, and this, eombined with the strength to make a decision and stick to it, is the foundation of the art of wise seleetion Experience fosters this and, although some women nave to leayn through making mistakes, they have the consola n of knowing that a mistake realized is In these cases a mistake ¢ acted, Chosing Garments. to choose garments wise- comparison and The ability ly is a matter of Judgment. The expert judges with the eye. the materials and designs that have been used. Subconsciously she draws conclusions from past ex- perience and acquired knowledge. The untrained nerson, however, must depend unon whatever knowledge of the subject she already has. One good rule is to buy only from trustworthy firms. If you have found a garment that you like, try it on in feont of a full-length, preferably a triplicate, mirror, which will. show the whole of the garment. Men look first for a neat fit of the coilar, but a woman g very ant to disregard that - important detail, although it efther makes or mars a coat. Only garments that require slight alterations should be bought. A gar- ment that requires much remodeling rarely gives satisfaction. I it was originally made to fit a larger or a smaller person. no amount of altera- tion will perfect the lines. Choose a garment that is in fashion, 0 that in the next year or two it will not grow too much out of style. The garment that is abreast of the times is the best choice. If you have deter- mined that a certain style is the most becoming to you, keep to that, but buy the latest model of it By comparing the qualities and styles of garments you can learn to judge their relative values. A good Plan is to observe extremes. Look first at a very low-priced garment, then at high-priced one. The dif- ference in the quality of material, in the design, tn the finish and in the trimming will be apparent even to an untrained eye. The choice of fabric is important and must depend unon various points ~—whether the garment for busi- ness or for social wear; whether it is to be worn In the evening, afternoon, morning or for all purposes; whether You can give it rough wear, and Whether the color suits your com- plexion. In short, you must deter- mine whether it is the kind of fabric best suited to your needs. When you note the gquality of the fabric, consider its surface, its gloss, its weight, its body and its softness. Then there is the outer finish of the garment to be considered, which in- cludes the way in which it has been stitched and pressed, the kinds of buttons and buttonholesthat are used. the cut, the position of the poc! and the choice of trimmings. 1f Vou can afford it, buy priced arment It is high & high- chiefly hom BRostun Harbor lo the Golden (m‘te ~UA National Gavorite well v | £ of selection ‘in shopping is | cem “toThave | who is will- | must also have a clear idea | what | | should be examined to | because it is well made, and it will | almost alwars outwear a less expen- | sive garment. Then, too, a really | ko0d ~garment, even when it has | grown shabby, retains a style that the cheap one never had. Finally, consider the price from an ethical and economic standpoint. If a very good garment could be bought | for less than it is worth, some one | would lose money. A trustworthy | firm, a fair price, a carcful choice of fabric, color, style and finishing, a full-length try-on, possibly a slight | alteration. These are the essential | thinzs to observe when you select a garment. Buying Odds and En 0dd# and ends collected at various times and are fien most v on various occa- ions. There should, of course, be nethod exercised in the saving of »dds and ends, as a heterogeneous collection would be only a source of trouble. There is a difference between hoarding and collecting, which should be carefully observed. Hoarding means the keeping of everything re- gardless as to whether or not it may be useful. Collecting is the keeping of those things which will most probably be needed at some time or other. Al that Is necessary to dis- criminate between the two is a little common sense. It 1s a good idea to relegate old scraps of lace to a lace bag. A small piece of lace is often required for an applique or to mend a lace trimming or for various other things. A scrap bag should be made for the various pleces of material which the home dressmaker collects, or else a spe- clal drawer should be put aside for the purposs. Odd pieces of material ar always and often wanted for patches, linings and for other pur- Doses. Materials that have been purchased by the yard should be lald out as flat s possible in drawers and boxes, or, possible, raelled. Otherwise, the folds are likely to become permanent and are then very difficult to remove, Many a sale bargain loses its lus- ter long before the purchaser has occasion to wear it. Quantities of articles bought now will be consign- ed to boxes and drawers for next Spring, Summer, or Fall, and proper storing will soon take freshness from them. One of the best devices for storing suits or |dresses is a cretonne bag, made in the shape of a mammoth pillowcase {with a row of brass rings running along the aperture's top, and a flap to close the whole in_and prevent dust from penetrating. Hung square- wise along the back of a closet or wardrobe, skirts and coats and blouses and sweaters on hangers can be put in at will Houschold Needs. Home stock taking is really quite as necessary as business stock tak- ing, and now is a good time to go over every part of the house and make a note of all things required and all repairs that are necessary. Tt is false economy to let everything become so shabby or wornout that a large sum of money will be required to put things right again. This may be avoided by replenishing the home stock year by year. With a notebook and pencil in hand, go over each room and notice the condition of fur- niture and all other furnishings. All Winter curtains and other draperies see Whether they can be washed or cleaned, or, if new ones will be necessary for next Winter. If a carpet Is badly worn, the best pieces may often be cut out, bound, and used for small rugs for bedrooms, or if joined together will make a square for a smaller room. Furniture should be examined and brokem pieces repaired and chairs recaned or upholstered. " HOW IT STARTED BY JEAN NEWTON. “Deacon Off.” This. expression, meaning to sound the signal, or give the cue, is not so popular now as it was in former years, but it is still quite familiar in many sections of the country. The phrase takes its origin in an old custom now extinct, but one observed in the New England Congregational Churches, where it was formerly the office of the deacon to read aloud the hymns indicated by the minister, line by line, the congregation singing the lines after him. So the original “dea- con off!” And the deacon would, indeed, be scandalized if he wore to witness the gircumstances under which the ex- Pression is sometimes used today Salmon Savory. Melt one tablespoonful of butter, stir in two tablespoonfuls of flour and let brown. Then add two cup- fuls of milk and let cook until thick. Season with salt and pepper and add one-half can of salmon. Let cook a few minutes and serve hot. lard. or As news of Seal Brand flavor spread, national demand followed STARTING in Boston in 1864, Chase & Sanborn’s Coffee gradually won the nation with that rich, rare flavor that is found nowhere else. Not by spec- tacular methods, but by rational, na- tional expansion, has Chase & Sanborn flavor grown in favor. It is not alone the unusual goodness of Seal Brand flavor, but the fact that it is always the same, which has given im- | the | THE EVENING STAR, WASHINGTON, D. C., FRIDAY, HIGH LIGHTS .OF HISTORY— y Anrwess (0 readers’ questions regard'ng d'et will be given by Winifred Stuart Gibbs. food 5 melalist and lecturer on nutrit'on. Quetion be accompanied by a se'f addressed. stamped envelope, ax only those of general interest will be wored in this column: others w'll be answered through the mail. Every effort will be made fo answer questions promptly. but we bespeak the in dulgence of our realers for iny unavoidable Aelar. The numbe- of letters recoived is large and each must take its turn. Address: Wini- fred Stuart Gibbs, 37 West Thiriy-ninth street, New York City. 1 would like very much for you to write and let me know just what foods my little girl should have. She was I years old in July, and it seems as thouzh she does not put on weight. She weighs 29 pounds, and is very dark. Her bowels do not move very regularly. I cannot get her to drink very much milk, so I would like vou to let me know just what she should eat, as I believe I am not giving her the proper foods. I would Hke you to let me know the proper weight for children of her age.—W. J. O. Girls of 3 years, if they are of aver- age height, should weigh 313 pounds So you see the little girl is not very much underweight after all, although you were quite right in wishing to get her up to normal. I should take | care of the bowel trouble first and | make it your aim to secure a move- Well | digested food with plenty of exercise will help tremendously here, although | you may have to resort to an occa- sonal warm enema The diet should be something like this: For breakfast, oatmeal or wheatena, two tablespoons, with milk, four tablespoons; graham or whole wheat toast, one slice with small pat of but- ter; cocoa or milk to drink, one cup. For dinner in the middle of the day, a lean lamb chop: two tablespoons of mashed potatoes and two of one other vegetable, such as mashed carrots or chopped spinach. It spinach is served, the quantity may be increased to three tablespoons: bread and butter, one slice, and a simple dessert such as three tablespoons of apple sauce or two tablespoons of gelatin or tapi- oca pudding. For supper, a cup of cream of pea soup or some other vegetable; a slice of bread and butter and a cup of either cocoa or warm milk. About three times a week have a soft-cooked egg for breakfast, and on the other days serve the egg either for dinner instead of the meat or for supper instead of the soup. | ment of at least once every day exceed the quantities given her. Very often indigestion comes from eating too Jarge.quantities of food, and this peclally true for children of this about the milk. You will notice that 1 suggest cocoa, and this should be made with part milk and part water. You will notice also that 1 spoke of cream soups, and this is another excellent way of introducing milk into the diet. The cornstarch and taploca desserts also carry milk. You may :ealize that if children do not like milk as a drink it is quite possible to give them a full quart throughout the day served in soups, desserts and creamed vegetables. 1 am much interested in your food questions and wish to ask your ad- vice on nervous indigestion and acid cqndition.—R. R. It is probable that if you will cure the acid condition the nervous indi- gestion will disappear. In regard to the question about acid; this is a difqult one to answer without know- ing more of your condition. For ex- ample, in every normal stomach there is a certain amount of acid secreted as a necessary part of digestion. If too much, of course, the digestion is somewhat disturbed. On the other hand, there may be & condition where You can fool Percy Just as a soldier is Answers to Food - Questions 1 suggest that you take care not to| NOW Let the Cars Stop Running— rations” for emergency use, Percy keeps “on tap” an extra carton of delicious— TERRIBLE WINTER WERE OVER,THE P BUILT HOMES FOR THIMSELVES AND SOON 'MOUTH BECAME ATHRIVING SETTLEM THERE WAS BUT LITTLE Fe s e N THE WINDOWS WERE Cofl%l;uflfi%ub NFEfl Yo B THE MR NEWSPARER SYNDICATE . other acids are formed simply bacause of indigestion. 1 assume, however, that your trouble is the former. If You are troubled with secretion of excess of hydrochloric acid, choose your diet from the following list: Cream of vegetable soups, such as carrots, peas, beans, potatoes, corn and vegetables served plain, soft- cooked eggs and salags of lettuce with olive oil, shredded or puffed | cereals, sweet apples, dates, bananas, cantaloupe, Malaga grapes, butter- milk, malted milk and bread made of brown flour, such as rice, crisp toast | and Zwiebach. Will vou please send the outline| of a dict for a girl § years old, and the doctor said to cut down on sugar, starches and meat? She has a good appeite and never seems to be able to satisfy her hunger. I am very much interested in your articles ap- pearing in the paper.—P. C. 1 am very sorry but 1 cannot take the responsibility of advising a diet for any one who has kidney trouble. If 1 were where § could see the little girl 1 might be able to help you, but I feel sure that you will understand why 1 hesitate to do this at a di tance. The possible varieties of kidney trouble are almost as numer- | ous as there are individuals and a child’'s digestion and constitution are 80 delicate that any one who attempts to make a for such a condition must be right on the spot. (Copyright, 19 I was thinking about doing my homewerk and pop smoking to himsely and 1 sed, Hay pop. I shouldent be serprized, pop sed. Do you bleeve in fighting? I sed. Well, yes and no, in other werds, I do and I dont; that is to say, it de- pends, pop sed Meening he dident know if he did or not, and 1 sed, Well how about if a guy dares you to fite and keeps on daring vou in frunt of peeple, do you | think I ought to fight him? Are you alluding to eny particular instants and er spissific guy? pop sed. Yes sir, Skinny Martin, I sed. Have vou enything in particular agenst him? pop sed. No sir, I sed. Has he envthing in agenst you? pop sed. No sir, he jest keeps on daring me to fite him, T sed Well, perhaps you'd better gerprize him and except the challence one of these days and prove once and for all who is the better man, pop sed But I proved twice alreddy, 1 sed. Wat, he still challences you al- though youve beaten him twice? pop sed. No sir, he still does because he's licked me twice, I sed, and pop sed, O, well, in that case I think youve done enuff for him Me thinking so too, and the next time he dares me to fite Im going to push him a shot in the stummick and run like everything. particular Study $25,000,000, Loan. SAN DOMINGO, January 16.—Con- gress convened yesterday in extraor- dinary session to discuss the bill for a loan of $25,000,000. It also will take up any other important ques- tions the President may submit to it. once, but not twice. equipped with “reserve JANUARY 16, 1925. Early Life at Plymouth. THE COOKING WAS DONE AT THE FIRE-PLACE AND | [HOUSEWORK AND SPUN YARN The Daily Cross-Word Puzzle Not dissolvable. Prefix meaning new. xisted. A lubricant. A coin. Pronoun Narrow band of cloth. Perched. By. Point of the compass Classes, A liquid measure Pep. (abbr.). Fairy-like being of Persian myth- ology. Pronoun. Finish. Facllity. Food from taro plant Point of the compass. Again. Southern State (abbr.). Indefinite quality. Girl's name. Thus. Chinese money. Inclination of the head. Simple. A liquid measure (abbr.). Docility. ((Copyright.) Inexpedient; Born. Puts on. Point of the compass. Stitch together. Western State (abbr.). French definite article. Wild hos. Edge. By electricity. Label A brew. To make tepid. An ecclesiastic. Drink made from fruits. Close to. Gaelic. Sert. Eastern State (abbr.). Unit of power (abbr.). Conjunctien. Burning. Name of an opera. Persian sages. Conjunetion. A large quantity ilobe. Devour. High land (abbr.). East India (abbr.). disadvantageous. THE MEN WORKED ALL DAY TILLING THE FIELDS OR CUT- TING TIMBER . OCCASIONALLY THEY WENT [HUNTING YO SECURE FRESH MEAT FOR THE LARDER. . FEATURES. —By J. CARROLL MANSFIELD VAZZZ N! Nutrition Nuggets. When we reflect that systematic work on the study of nutrition began as early as 1840, we realize that it is a science that is still in process of development. Do not, therefore, take any one statement about food as final Remember that learned men and women are devoting their lives to uncovering new information in this field. Begin now to get ready for pext Summer by “holding the thought” that extremes of temperature, whether low or high, call for more food than that which is required when the temperature is even. In other words, during the cold days we need more food than during the moderate ones, and it is equally true that dur- ing the hot ones we need more than during the moderate ones. The point ter during cold weather is that if we accustom ourselves to this thought we are likely to have a more satisfactorv dietary the vear round, than if we trust it to chance thought. The so- called light breakfast of coffee and rolls may easily mount up in energy to a goodly proportion of fats. Cof- tes with cream and sugar will give 100 calories of energy; two heaping spoons of cereals will glve approxi- mately 300 more; one-half ounce of butter will add 115 calories; the total of more than 500 calories will con- stitute at least one-fifth of the en- tire requirement of an adult at mod- erate work. Recent work in nutrition points to the conclusion that our requirements for body-buliding foods are more or less constant, but that increased woric calls for increased energy. In the oui days people increased portions of meat, milk and eggs. whereas, today we increase the portions of starch and other energy-giving foods. NEVER mw ¥ nyhing s e i tor the bock my lifem Tyrees Buche Ttws e made of ong Bucks, Usa U, Purers Brava, Hyonoy Hops, Acemte of Acehermi ot @i Nore Hemmehyien Yo o ot o B pon e g [SEARFUL OF SUDDEN ATIACKS BY INDVANS, THE MEN CARRIED THEIR GUNS AT ALLTIMES- EVEN TO AND FROM THE MEETINGHOUSE ON SUNDAY, Answer to Yesterday's Puzzle. in beginning to tnink about the mat- | INGAN' SLICED BACON KINGANS BACON N it such widespread popularity. Sixty years' experience is behind every sealed tin of Seal Brand Coffee. Chase & Sanborn’s Seal Brand is also a national favorite (Chase&Sanborn's SEAL BRAND COFFEE pplisd by Chase & Senborn, 200 Nigh Strest, Bowon If you don’t believe that "the way to a2 man’s heart is through his stomach,” just feced him chicken fried in Snowdrift—and sce. - s -y All Kingan Products Are 8. Government Inspected W T TR T T