Evening Star Newspaper, April 17, 1925, Page 39

FEATURES. Hat and Dress Trimmings Other Needlework Suggestions for the Home Worker. NE of the simiplest and mosi other article, can be made from plain effective forms of trimming | or flowered ribbon. The foundatior is is the appliqued motif, cut in | & wooden button mold 1’4 inches in any shape de \ ma- | diameter, over which is drawn a terial in forms either round, | circle of flowered ribbon or silk with square or in any shape of leaves,|the flower placed in the center of the flowers, fruit and other designs, which | button. 1f you use plain silk, you can are sewed to a dress with embroidery | embroider a tiny flower or other de- Ik or cotton. Appliqued motifs of | Sign in the center. The button is gandy are used on linen and similar | €dged by a puffing of ribbon. For this material, while taffeta repe de | You will need one-eighth of a yard of chine motifs are used on light wool | Plain satin ribbon 1% inches wide. \d very often a material | First fold the ribbon and sew the ends f the same kind as the dress, but in | together to form a continuous piece. contrasting color, is used Turn under [«m- Tlge of the ;‘lhl:ml : ffective design consists of | for 3-16 inch and run a gathering B ial o .;1,;‘\ Bt ad. Full it tight to have a half- i could be sewed x the k opening for the flowered or em- muslin _ dres lered ribbon in the center. Run ed to the dress by ering thread along the other tonhole stitches. This stitch of the ribbon. Place the satin e FOTUINTS Tous e b hits thus formed over the edge of the atitch, ordinary over-and-over m_mold, with the turned-under « v stitch vou on the face of the button. Pull iy stiich von 2| the drawing thread, fasten off and dis- tHoicaom Ay ® | tribute the gathers evenly. oration. Two circles | ¥ and placed on the ¢ Children’s Hats. ent a cluster of apple w ovall A handmade chain of daises shapes should form the leaves, very charming for a child’s hat. The ppliq built up on a band of rib. used > ove quarter of an inch Dé matching in color the wool INGUiTAl. B0 wen the daisies. Ordi- F e darning wool from a card - o e o S be used, with a little yel- e 1 for the center of the flowers entional K wy white silk could be us e Con o G h il 1ld be used in. all cirele, wild . s - sembling u fou designs _ which carry out. ters be )l but may small secu chain titch is s kin to cut design - pes <in_the work by cutting out a ; [ ! disk with a circumference & that of a thimble. A post- be of the t thickness re- Then cut a hole through the one-third the diameter of the Thread a double needleful of wool or silk and hold the-disk in place on the center of the ribbon with the left thumb until a stitch in each rection secures it in position. It 1 be noticed that in working the | stitches running parallel with the rib- ;| bon the needle passes between the oard and the ribbon and, picking a small piece of the ribbon show- through the center hole, comes through the center. When two itches are completed all cover the center with short vellow wool. This will | tals from slipping when | inally, cut the petals with a r of sharp scissors round the edge I remove the cardboard. Stitches Buttonhole stitches m fnto two types, namel he edge of the stitch worker, sometimes ca itch, and one the stitch is aw sometimes refer: tonhole stitch nhole stitches us d in embroidery work belong to the t type, the blanket stitch, in which edge is next to the wor pe is very simple in its 1ts beauty lies in tt the perfection of the To make the iket stitch with the edge toward you ni fiv as ] | disk next to tk led Dblanket B the e ) 5 stitches plain buttonhole or | ooy work from left to 1t With run the outline sert the needle at up through the material thread below the design and left thumb. Insert the nee above and bring it out bel of the pattern, but above working thres thus formed, draw the m work, the stitc Bedroom Slippers. Cut the tops from discarded hosiery into strips one inch wide, cutting round and round. Sew the strips to. until you have a pound ball, knit or crochet into tops for om slippers. A pair of these @ good heavy sole will be v father or mother. The gether and perfec | tops of silk hosiery make very pretty A pointed buttonhole siitch is o 15 well as useful slippers for men, ight variation o women or children. hole stitc T} _Bedroom slippers may also be made Bat the atitches ave of twine, the common kind that mer- point. An open buttonhole chants use, and are as attractive in ade like plain buttonholi ppearance and as durable in wear as ing between the stitche | those made of almost any kind of tonholed cord or braid is simy ard-twist thread. They are also as buttonholing, made over cord warm as those made of varn. Made held in position under the le |in a pretty design and color and | during the working of the stitc tied with matching ribbons. it is hard | uble buttonhole stitch, uses to tell them from those made of other filling spaces as a decoration thread, and the expense of a palr is worked through the material, but nc ¥ about half 1 on the edge, as usual. To use t Apretty slipper is made as follows: a decoration, first make two I o smooth strips some bright- | Jle_stitches in close succession colored silk scraps and tack them to- is. close to each other a spa t 1s you would carpet rags when make two more stitches, Jeave another king a r Use a coarse crochet Space, and €o on. These buttonhole |hook and crochet in the same way pairs should alternate in the rows, in-|that slippers are crocheted when <tead of one pair being. placed under | using knitting wool. Sew to the soles the other. finish with a rosette or silk orna- To make buttonhole scallops ment on the toe. The effect is pretty are two ways of placing the st and the slippers will harmonize well In the first way the stitches radiate | with gay-colored kimonos. from the center of a circle of which the edge of the scallop is an arc. T} scallop itself usually varies in widt at different points, being narrower at the beginning and at the end. In ! second form the stitches li¢ in abso tely vertical alignment. and the scallop is usually of uniform width throughout. Careful outlining and padding add to the beauty of a but tonholed scallop. For padding use slack-twisted thread, such as darn cotto! for outlining, a hard-twisted read. Never with a Use fow nning stitche: at the work Hold tk | ler th there Furniture Covers. When making loose covers for fur- niture the most important thing is to )W enough material for tucking in |around the seats of chairs and { couches. six inches should allowed will save the cover tearing on account of being too nd by careful smoothing and | in it can be made to fit per- fectly. The edges of loose covers are | best corded, but almost as good an ef- fect can be obtained by placing a fold - t of material cut on the bias in the itself will ater. Use the simple | eam \When making ruffles for the unning stitch for outlining the scal-| ., vers allow twice the length of the lop at the top and at the bottom Pad | e required and divide each side of the center with running stitches|y.ver into helves and quarters, as placed rather far apart near the edge 2 Y of the design, but more closely at the | well as the ruffle before it is gathered. center. A decorative button of fair suftable for giving a touch of ming to a dress, wrap, girdle, size,| Tunn Dovle, author of “Persevering Pat,” produced on a London stage, is in private a banker. . Grom Boston Harbor to the Golden Gate ~A National % Gavorite NOW ... a special coffee for percolators CHASE & SANBORN'S Seal Brand Coffee, prepared especially for use in percolators. If you are one of the many who prefer the percolator method, then be sure to ask for Seal Brand Percolator Coffee. It helps the percolator bring out the fine flavor, and produces a clearer cup of coffee. Since 1864, Chase & Sanborn have been catering to America’s critical coffee-tastes. Seal Brand Percolator Coffee is the same high quality that you have known for years—the capti- vating flavor that is always the same. Trade supplied by Chase & Sanborn 200 High Street, Boston, M. Chase&Sanborn's SEAL BRAND THE EVENING STAR; ITTLE CTORIES _.[}6’ Btgng“&- BY THORNTON W. BURGESS. Jimmy Has a Shock. Obey the lady of the house, If chance it be she is your spouse, —Jimmy Skunk. Jimmy has learned by experience. There is no teacher like experience. So when Jimmy discovers that Mrs. Jimmy has made up her mind to a certain thing he doesn't argue. He knows that that would be just a waste of breath. So it came about that when Mrs. Jimmy told Jimmy she had moved from their old home where they had spent the Winter together, sharing it with several of their grown children, up to this new home under Farmer Brown's henhouse, Jimmy didn't try to get her to go back to the old home. It was a perfectly good home, was that oid one. Jimmy was satisfled with it. But if Mrs. Jimmy had made up her mind to leave it, that was all there was to it. “Well,” said Jimmy, when he had recovered a bit from his surprise at discovering Mrs. Jimmy at the en- trance to that hole under the hen- house, “I guess that perhaps you are ht, my dear, and we do need a change. Suppose you step aside so that I €0 in and see what our new home looks like."” “It {sn'c our home—at least it isn't just now. It is my new home,” said Mrs. Jimmy D-d-d-do_you m-m-m-mean that T am not to live here?” stuttered Jim my in shocked surprise. “Not at present, anyway,” declared Mrs. Jimmy. “This is my home, and you are to keep out of it and away from jt. I don't want you around The old home will do nicely for vou if you feel that you must have a home So trot along now and don’t bother me any longer.” Mrs. Jimmy turned and disappeared under the henhouse. Jimmy stared rather foolishly at the hole where she had disappeared. It was a shock to discover that he was not to share that new home, that he wasn’t wanted around. Yet, had he stopped to really think about it, it wouldn't have been such a shock, for he had had that experience before. It wasn't the first time he had found that his room was desired more than his company. But the whole thing was so unexpected that he didn’t stop to thfnk. Besides, he did want to see what it was like under that henhouse. So Jimmy hung around. He didn't D-D-D-DO YOU NOT _TO LIV TERED JIMMY SURPRI IN quite dare venture inside, but he hoped Mrs. Jimmy would have a change of mind and invite him in But Mrs. Jimmy didn't and at last Jimmy slowly ambled away. He was first grieved, and then he was angry. He would show Mrs. Jimmy that it didn’t matter to him in the least if she didn’t want him about. He would £0 off and have a good time and for- get all about her. You see, Jimmy was very like some folks you and I know. But by the time Jimmy got back to his old home the next morning he was his usual happy self. By that time he had remembered. He had remem Anew with bandkerchief fla contrasting colors. WASHINGTON, D. O, FRIDAY, Ramble Around South America BY RIPLEY. Each link weighed 100 pounds. Its value can only be imagined. Several times companies have been formed to drain this laxe for the hid- den treasure, but though small the lake is deep and Huascar can rest in peace, for the chain is still there. Gold is a curse! Not having any, T can moralize. But T am leaving Cuzco with a feel- ing of sadness to think that the white man’s lust for gold has been the cause of the destruction of a nation and a civilization as wonderful as the In cas’. Did you ever hear the story of the Golden Man? It is the story that the old Con- quistadores heard at Panama long ugo, and it was responsible—more than anything else—for the ventures of Pizarro and others into Peru Indians near the Isthmus told of a certain man of pure gold that lived in the Andes. So persistent did this ru- mor grow in the wild days of old that expeditions were fitted out to search for him. “El Dorado” the golden—was the of the Conquistadores. 21 Dorado’—the golden—became their goal. And, strange to say absolutely true! The man in the mountains. tavita Indians near Quito had s ual religious ceremony in which the ruler covered himself ith pine pitch |and gold dust until he glistened in | Twenty-Ninth Day. PUNO, Peru, F$bruary 23.—I am writing_this on the train leaving Cuzco for Puno, on Lake Titicaca. I wish that I might have stayed longer, for Cuzco, believe me, is one er: the story was was a gold: the sun like a true “Hombre Dorado.” ro was looking for him when | natives directed him southw ‘“"11 rid of him. So Pizarro came | Peru and robbed the Inc They were never satisfied—tr al-| ed for more. They starved, led and suffered in their mad scramble, and in the end were no her than before. Only one in five ever left Peru alive. Pizarro's share of 1 huallpa ransom ,was 57,222 pesos of gold—but he was murdered before he could return to Spain. A cavalryman named Leguizano warded as his share of the booty the Inca image of the sun—a huge of burnished gold. This rich vas_lost in gambling before whence ‘it came to be a fa- mous Spanish proverb: “Juega el Sol antes que amanezca (He plays away the sun before sun- rise.) A PUNO BEGGAR, of the world's most interesting cities. A year or so ago, when I had just re- turned from a trip around the world, I had an occasion to write about “The Seven Wonderful Citles of World.” My list was: Benares, ton, Jerusalem, Rome, Pari York and Cairo. But that was before I had seen Cuzco. Whether Cuzco is more inter. esting than any of the above men tioned it is difficult to say. But I am sure that Cuzco deserves most hon. orable mention. I am riding back along the way I came—down through the valley of the staircase farms, stone houses, mud fences with cactus tops, and little flelds where grim-faced Indians are plowing the unwilling land with bent sticks as did their forefathers cen turies before them. Now I pass the two lakes, Vilcamayu, and the Urcos. It was in the story goes, that thd Incas threw the great gold chain of the young Prince Huascar when the Spanish captured Cuzco. The golden chain was made to encircle the great plaza of Cuzco Bistory of Pour Name BY PHILIP FRANCIS NOWLAN. O'SHAUGHNESSY VARIATION S—0'Shaghnassy, O'Shaunessy. RACIAL ORIGIN—Irish. SOURCE—A given name. Like virtually all of the Irish family | ames, the first use of this name as urname was to designate a clan. The Ga form of the name is “O’Seachnasalgh.” And what is the proper pronounci- ation of this? Well, it's dificult for an English-speaking ‘tongue to get it absolutely, but “O’shaw-neseh,” with the ent on the “shaw” and the | final syllable a rather vague one, somewhat between the sound of “seh’ bered that something very like this|ana An “s” before an or had happened before, and so he had! i c takes the sound of “sh.” quite recovered from the shock. It chnasaigh” became a | was Spring, and he hadn't a worry in the year D., be-| the world. So he thought, any known by that na the | until it popped into his head that of a chieftain of the O'Con- | rmer Brown should discover that name Seachnasach.” Jimmy was i g under his hen- | he O'Connors Ireland held a there might be trouble for her. | position in the cient history of| She ought to have known better | that land not dissimilar to that of the than to dig under that henhouse.” [Clan Alpin in Scotland. So many of thought Jimmy. “Yes. she ought ] its divisions became full-fledged clans sacred | Lake 80 the iz in The clan about to have known bett If anything | themselves. Thus many of the Scottish clans trace back to the Clan Alpin, so in Ireland there were many closely associated with the O'Connor: {including the O'Dowds, the O'Col- mans, the O'Cahills, the O'Rowans, | the O'Scanlons, and the Irish Forbes, | not to be confounded with the Scottish clan of that name. The stronghold of the O’'Shaughnes “Cineol happens to any of Farmer Brown's chickens she'll be blyged fordt. 1t She had to have & now home"T 1sh‘ she had made it somewhere else. It is useless for me to say anything about it to her. She will have her own way. She always has had it, and she always will have it.” Jimmy sighed. Two minutes later he was ‘APRIL | is beef suet the best. |if you wish |and aad | remember to separate the whites of fast asleep. (Copyright, 102 Aodha,” w Kinelee, in by . W. Burgess) | County Galway. gauntlet model pein Model 655—Price $2.00 sketched in the Opéra, follow- /.l‘-"‘ The slove of & distia- guished Russian emigrés ae she started out to shop. Model 592—Price $2.00 ; As sb tered up the Rue Rovale, fhese floves were d ely chic. Model 569—Price $1.50 Gloves Gay. Like Spring Plowers “Nothing is so smart as the ornamental cuff”’e e veeee..theedict from Paris AT joy the new gloves have brought to the hearts of les Parisiennes—and now to les Américaines! Paris in the Spring! This year the flower vendors have competition in multi-colored, decorated gloves. A riot of lovely cuffs . . . embroidered, piped, shirred, cut in different shapes, some drooping, some with saucy contrasts in colors . . . daring, yes, but trés chic. Kayser observers in_Paris sketched the coming models and cabled us. Now in your own shops, as if they were snuggling along the Tuileries Gardens on the Rue de Rivoli or on the Rue de la Paix, you can find Kayser’s latest creations, faithful copies of the favorites in Paris. Kayser alone sets the pace in transmitting le dernier criingloves to the States. See them at once, In many shades, many styles—Spring-weight silk at prices which delight the slim et book of the smart Parisienne. So buy several pairs, remembering that the ungloved hand is quite passé. turn-dowa cuff the w, from & Model 582—Pri o od Tovely garden: $5.00 17, 1925. Menu for a Day. BRBAKFAST. Grapefruit. Oatmeal with Cream. Cinnamon Toast. Marmalade. Coffee. LUNCHEON. Creamed Salmon. Rye Bread. Chocolate Cake. DINNER. Cream of Carrot Soup. Breaded Veal Chops. Riced Potatoes. Sliced Tomatoes and Cucumbers. Strawberry Shortcake. Coffee NNAMON TOAST. crusts from white bread, cut in bars, spread with butter, sprinkle with sugar and cinnamon and put in oven until a light brown. CHOCOLATE CAKE. One cup sugar, one-third cup lard, one cup sour milk, one teaspoon soda, one tablespoon cocoa, one teaspoon cinnamon, two cups flour. Sift the dry ingredients, cream in the lard and then add the milk. VEAL CHOPS. Take six or seven finely cut chops, season and lay in melted butter. When nicely soaked dip them in beaten egg and then bread crumbs and lay in a pan or a broiler and cook over a moderate fire, Tee. Nutrition Nuggets. Broiling is the best method to use in cooking meat if we are desirous of preserving all of the flavor. The quick searing of the cut muscle ends is the first effect of thé intense heat. This means that the flavorous juices are held in and we have a brown and rich “dish gra: Learn to distinguish between bak- ing meat and roasting. Although most of us have to substitute even baked meat for the true roast a little care in basting will hold the juices just as in the case of brolling. Sear the meat first on the pan and then baste regularly. In collecting dripping to use later in frying remember that the best fats are from ham and sausage. Fish at will not be good for frying nor Suet, however, v be used in so many other ways t it need never be wasted. Cheese even when made from skimmed milk has a very high nu- tritive value. Full cream cheese, of course, has a higher fat content, but a concentrated body- building food you may choose that made from skimmed milk. The French artichoke is too little understood. If vou live in a large| city you probably get this delicacy at very low cost, if you go to the most crowded sections for your marketing. “Uptow as the phrase has it, they are priced according to increased rents. The leaves of the artichoke are dipped in dressing, and the delici- ous bit is then available. Many pre- fer to have it served oold as a salad. 1f you desire a savory ‘‘one dish meal” try this: Prepare a rich broth. Brown the vegetables in fresh butter these together with some little cheese balls and you will find that you are well nourished for a hard day's work. Do not, however, give this intricate dish to children or elderly people. In making cornmeal griddle cakes the eggs and to fold them in gradu- v at the last. This will make sure of that extra lightness which is re-| quired if corn cakes are to be as| digestible and as toothsome as wheat | cakes (Copyright, 1926.) Rhubarb anpe’. Combine one pint of rich pink rhubarb juice with the juice of one lemon, the juice of two oranges, one cupfu! of water and one cupful of ugar. Bring the mixture to a boil. Cool and then freez @ noted American just up from Cannes. Model 519—Price $2.00 —it Bas four piped circlets. Model 625—Price $1.75 WOMAN®S PAGE. IN THE GARDEN WITH BURBANK Reported by Elizabeth Urquhart and Edited by Luther Burbank The Burbank Potato. . following Spring were planted Peas and beans being closely re-|seceds, all but 3 of wh.ch came u lated, beans come next on our garden{ard produced 23 different varietles of list, but ag-thoy are tender, the seeds | tubes. Out of these, two proved to be should not be planted until early In | ne,es And from the best was i May or until weather conditions are | yaUe®y el T A POV favorable and the soll warm and well| 055 009 bushels of potitoes broken up; otherwise the seed will de-| more productive than Siring Beans may be planted every | kioW™ varlety, The two weeks for succession up to the | yiricl (GRS T DT middle of August. Pole varleties yield [ \or1q larger crops than the bush forms and | | {01q the original Burbenk po may be trained by the use of Strings |y an Fastern coed. house. for &1 or wire netting, or planted t0 §row on | “In tn course of his further ex a fence or trell ments with the potato, wi Mr. Burbank’s suggestions in re-| RS, SHER UG OO, ¥ gard to peas being good subjects for| . b uing the Burbank experiment by the amateur had made | 7, ho ! han a deep impression, and many ques-|\:iiq potato se tions presented themselves. | lectors in Chi “Are peas the only vegetables that | yo'O'® M1 the amateur might experiment with?" | o“Fp” 001 is_inquired. e S ““No; beans also may be the subjects | bl the ro of most interesting experiments, as| iich extend they produce man¥ surprises and|gzoing®The tubers on great variety in each generation, and | SPURS THe TURETS OO it s from these varieties that valuable | o (oo V0 g new types may be developed. I have | nieiGormes worked with thousands of varieties | “\"'5 [0, o of beans and produced almost unnum- | ;o b (RGP bered combinations, for which selec- | 1 ETSE (T tions are made for new types. | the toinato an ‘“Yes, but the beans alone are not |,c% 200 U0 enough! The amateur must have | /00 H5 VA0 T brains as well as.beans for such work. | Li0ec 00" e “The work requires close observa- || /NeTU9% tion, judgment in seiection and infinite | The plant breeder advances step in the creation of new fruits, grains, flowers and vegetables “I do not, however, recommend dif- | ficult probléms for the beginner. Ie | must begin with simple things, so that | he may gain confidence. “Other vegetables, such as the po- tato and the tomato, are both easy to| bine acspes e e fons Sasg ey work upon, and who knows what im- | PaKe i & moder ould be very ¢ provements both and in size and|Nour: The beating shou flavor the amateur may accomplish | yo- e with them.” | This mention of the potato remind ed the student gardener that potatoes must be added to the list of “must- | haves,” but_the temptation to hear about the Burbank potato was too strong to resist. Like a child, he wanted the story first and the pra tical part afterward. To eager ques tions, Mr. Burbank answered | “My first success in the breeding of | plants was the Burbank potato in 1872, and the chance of finding of a seed ball on a vine of the Early Rose potato, which had never been known | before’ to produce seeds, led to my opportunity of developing this new form.” |it was recovered and from it Sunbe 16 the We Spice Pudding. Fou E i milk, o cup molasses, one-ha oon mixe spice, two full cups bread crusts, saltspoc one cup raisins. Cor bine all r 1s in a baking dish ar Courage cen lessen misfortune To quite = Jurpris'rn% degree — The trouble is never with trouble So much =as it i3 Mr. Burbank explained here that the | “‘“t}_’ REUEYs potato, the banana, the sugar cane fimecam and the horseradish, like most green- | house plants, have lost their power of | producing seed because of having been so long propagated by division and by cuttings and by buds and grafts. ““This seed ball,” continued Mr. Bur bank, as carefully watched and its disappearance for several days almost ruined the periment, but fortunately 100% Value in every pacKet of "SALADA" TE A Pure, delicious & rich-drawing. Black, Green and Mixed Blends. I I I HEINZ OVEN-BAKED BEANS with tomato sauce He01 they are Heinz Beans they are oven-baked. they are oven-baked they are more digesti- ble, more nutritious, and finer flavored. you prefer your beans baked look for ‘“‘oven- baked” on the label. When in Pi oRit the Heinx kitchens