Evening Star Newspaper, May 29, 1925, Page 15

WOMAN’'S PAGE. Correct Color Is Essential Detail BY LYDIA L€ BARON WALKER. sized too strongly in costumes and in decoration is color. This is the fun damental point to be emphasized. It atters not if fabrics are costly or lor schemes cleverly developed: effects will not be pleasing unless chosen with reference to special re- . HAT OR ACCESSORY IS DENT UPON THE COLOR TING THE PERSON. One thing that cannot be empha quirements. So when selecting a cos- tume or the stuff for a simple frock, and when considering rooms in a house, know that there are certain colors that should be eliminated from calculations and others that should be thought of favorably If color is well chosen. materials can afford to be inexpensive without | losing their charm. The on the eye. is color. then contour. takes the combination of both to first effect Tt the result right, but unless the color | is correct appointing. Color in Costume. When choosing a gown do not be arried away with the beauty of the creation for yourself until you are ab- solutely sure the colors suit your com- plexion. If they do, and you like the gown and the price suits your purse as well as the costume suits your coloring, do not hesitate to pur- chase it quickly. You merely lose that precious item in life, namely, time, by looking farther. Hesitate long. however, before buying any cos: tume that you are not convinced is of the right color to bring out some beauty in yourself. Color and Good Looks. A woman’s looks are too dependent upon this factor of color for her to neglect it in any particular. Perhaps she is getting a morning dress or just a bungalow apron: even so, the color is important. We like to look our best at all times, and a morning frock or an enveloping apron such as the bun- galow type is usually worn during good part of each day by a busy housewife. The husband leaves in the morning with the remembrance of his wife in some such frock, and there is 2 mental picture, carried about with him during the day, of just how she looked then. The wife should not for- get to have this impression artistically appealing. It helps to make her stand out as attractive and charming, and tends to focus attention on her when his_mind is not too engrossingly ab- sorbed in the occupatfon of making money with which to provide her and the home and family with the necessi- ties and luxuries of life. Becoming Color in Hats. It is not only in the matter of frocks that color plays so great a part. Hats are almost as important as frocks, for. though they are not so constantly worn, they add to or detract from beauty decided! ‘There is manmn; A woman who appears at her best and seems to have actual good looks when wearing a hat that has a color that accents some pleasing tone in eyes or skin and that suits the contour of the face and head. Color in Accessories. Accessories of a costume are not of minor consideration. Today the scarf is featured, and unless it is correct in color to suit the woman wearing it she looses charm. Fortunately the re- verse is true and a scarf in the right shade for its wearer is an accessory not to be discounted. It may cuddle the face, or float about her on the breeze that plays with the costume on a windy day, but a becoming scarf is always to be counted on as a beauti fier. This same is true of all neck and of veils, too. A man has few ories to accent his best features. is the great reason why a neck: tie must be well chosen. It used to be the one spot of real color, of gayety, that was permissible for men. At the present time color enters into men’s clothing_more than it has for many vears. So men also have to be guided now in_the choice of suits, garments and haberdashery by this element of color if they would look their best. When it comes to color as a factor for beauty in the home, the subject is too big to be treated in one short par- agraph. It 1s constantly being stressed in the article on interior decoratinn which comes out every Saturday. Answers to Food Questions Answers to teaders’ questions regard- fng diet will ba given by Winifred Stuart Gibbs, food specialist. writer and lecturer on nutrition. Questions should be ac- companied by a self-addressed. stamped envelope, as only those of general inter- est “will be answered in this column others will be answered through the mail. Every effort will be made to an- swer questions promptiy. but we bespeak the indulgence of our readers for any unavoidable delay. The number of let- ors raceived 1s large. and each must take its turn. | Address: Winifred Stuart ibbs, 37 West Thirty-ninth street. New ork City ‘Will you be so kind as to give me some suggzestions in regard to hyper. acidity and atonic dilated stomach? Possibly vou can recommend some good book on process of digestive ac tion of different digestive juices on certain foods. At least give me any suggestions you can relating to my case—H. H Acid indigestion is There are various causes. all some individuals seem been born with a tenden: condition. Chronic infection will sometimes cause it and sometimes merely careless habits about eating. As to those who are born with this tendency, very much cannot be ac complished unless the physician can find a possible hidden cause. chronic appendicitis. Bad habits are more easily met. Among these habits are hurried eating, the use of too many sweets or too much spicy food or too much strain from overwork. If vou have any of these habits T advise you to go after them at_once. With some individuals will bring on hyperacidity will alcohol or even coffee Obviously, the physician is one to serve for these and to pre- scribe treatment. Frequently, how- ever, much can be accomplished by diet, and I will try to give you a few suggestions. Omit condiments, salt- ed meat or fish and reduce table salt to a minimum. Avoid also coarse vegetables, fruit skins or any other irritating foods. Let your beverages be of a moderate temperature, neither very hot nor very cold. Meat soups are best omitted and candied preserves and all other sweet des- serts must be ziven up. No one diet will be certain to meet the requirements of all patients. A diet may: be constructed along the following lines: Choose soups such as purees of vegetable pulp and thickened milk. If the hyperacidity is not extreme a little very well done broiled beef or roast beef may be taken or a slice of white meat of chicken. Fat and gravy must be put aside and meat to be eaten once a day. There is quite a choice among vegetables, in very common First of to have to thie eating smoking and, the My Neighbor Says: When stitching thin lawn, silk or net the flimsy material often gathers under the presser- foot of the machine. Slip a piece of paper under the mate- rial and stitch through it. When the stitching is finished the paper can be torn away and will leave no trace. If you wish to set the colors in embroidered handkerchiefs, soak them before washing for 10 minutes in a pail of water, into which a dessertspoonful of turpentine has been stirred. To clean the railing of a ban- nister wash off all the dirt with soap and water, and when dry rub with two parts linseed oil and one part turpentine. A good rubbing will bring up the polish as if the rails had been repolished. To clean coral beads dissolve a teaspoonful of borax in a pint of warm water. Dip the coral and when clean pass through tepid water. Dry by rolling in a soft towel. Strips of emery board about an inch wide and eight inches long will be found very useful to loosen an obstinate fruit jar top. Simply place the strip around the top edge and give a slight twist. such as | cluding string beans, €quash, celery, baked s, spinach and new peas. cabbage, caulifiower, onions and brussels sprouts. Cream cheese is allowed and desserts such as custards, jumket, rice_and fruit and gelatin puddings. Very mild sweet fruits may be taken, but they should be strained. Figs, prunes, sweet apples and raspberries are among the fruits allowed. Bread {should be at least 24 hours old and toasted dry. Butter is best served unsalted. Cereal should be chosen from the fine grain varieties, and these should be very well boiled. Examples are wheatena, cream of wheat and farina. Poached, shirred, or coddled eggs may be taken, but fried or hard cooked eggs must be omitted. Close attention shouid be given to the intestines and any tendency to constipation completely eradicated. (Copyright, 19Z5.) Bistory of Bour Name BY PHILIP FRANCIS NOWLAN. T = EUSTACE VARIATIONS—Eustis. RACIAL ORIGIN—English, French SOURCE—A given name. The history of this family name is merely the briefly told history of the given name from which it is derived, unless you want to go into the de- tailed tracing out of a geneology. As has been explained in previous articles, the gradual evolution of a given name into a family name through an original use, to indicate who was the father of the person bear. ing it, was a simple and natural one. Words meaning “son of” have largely been dropped in the course of time, and the surname has in many in- stances reverted to a form identical with the given name. Bustace is one of the family names in which this has occurred. The given ame is a clasical one, popular in France in the Middle Agesand brought into England by the Normans. It is a Greek name, “Lustethes.” and it has the meaning of “standing firm.” The form Eustis, of course, is simply a variation in spelling which has be- come established at some period when education was not at the high point it has reached today and when author- ities on spelling were lacking. At such a period, naturally, people spelled pretty much as they chose. (Copyright, 1925.) Strawberry Toast. °* ‘The habit of serving fruit toast made by pouring hot stewed fruit over slices of toasted bread is an ex- cellent one, particularly for break- jfast. During the early part of the i vear when certain fruits are expen- ve this is an economical way of rving, as the process makes a mod- erate quantity go a long way. "LER & PERRINS') SAUCE Makes Baby’s Skin needs— protection from rashes, chafing,soreness. Yourdrug- gist can supply you with the wonderful powder— Kora Konia for Sore Skin the contour will prove dis- iforms of base-forming or THE About Some Foods. The guava is a tropical fruit of a tree growing extensively in South America, Mexico and the West Indies. The fruit is pear-shaped, of a red and yellow color with a thick skin. jThe pulp is sweet but slightly acid. There are several varieties of this fruit. Most important of all, the guava contains as much lime as grapes, as much magnesium as lemons, as much potassium as endive and more phosphorus than currante. For these reasons it is a valuable body-bullding food. Modern evaporated fruits are far superior to the old-fashioned dried va- rieties. The processes of evaporation merely remove the water, leaving the most valuable parts of the fruits. Potatoes, besides containing valua- ble salts, are one of the cheapest alkaline foods. Asparagus is rich in lime, richer in phosphorus and generously supplied with magnesium, sodium and potas- stum. Eggs contain, besides water, 11 dif- ferent elements that make them val- uable for food. The yolk is richer than the white in lime, iron and phos- phorus and, therefore, a more valua- ble food. (Copyright, 19265.) EVENING STAR, BEDTIME STORIES Mrs. Robin Troubled. There's very little that gets by A mother's watchful, jealous eye. —O0ld Mother Nature. ‘Welcome Robin and Mrs. Robin had taken pride in and had worrfed over four blue eggs until they had hatched into four as homely babies as ever lived. Neither Welcome nor Mrs. Rob- in_admitted that they were homely no! To them they s babies could be. They were everything that babies should be. They were so proud of them that they could hardly contain themselves. Welcome just had to do a little extra singing from sheer hap- piness. Now Robin babies, like the babies of all the other feathered folk of the Old Orchard, grow very fast. They seem to think that all they are in the Great World for is to eat and grow, and they do both with astonishing re: sults. By and by the first feathers be- gan to appear. It seemed to Mother Robin that every time she got back to the nest with a worm a new feather were as perfect WASHINGTON, D. FRIDAY, BY THORNTON W. BURGESS had appeared on one or another of those four babies. Then as she was feeding a worm to one of them she noticed something that gave her a funny feeling inside. That baby didn’t look just like the others. At first she couldn't think just what was wrong. Then it came to her. That baby wasn't as dark as the others. She hopped around to the other side of the nest for a. better look at his back. There was no doubt about it, the feathers just starting were not like the feathers of the others, the feathers she was used to. She didn't understand it. Perhaps when they got really out they would turn darker. For a day or two she kept to herself what she had discovered. When Wel- come Robin brought food she watched to see if he would notice anything. But Welcome didn’t. Each time after feeding them he flew away without the least hint of worry. When she could stand it no longer she flew down beside him as he was feeding one of the babies. MAY 29, “WELCOME,” SAID SH DO YOU THINK O BABIES?” “WHAT THESE “‘Welcome," sald she, think of these babies?’ “I think they are the finest bables in the Old Orchard, my dear. I think that they will grow up to be a credit to the Robin family,” he replied. “Have you noticed anything wrong, that is, anything unusual, about any of them?” inquired Mrs. Robin in rather a hesitating way. ‘Welcome Robin looked at her sharp. “what do you "The scales will prove it to you FEATURES. ly. Then he looked at the four babes. “I don't see anything wrong with any of them,” said he, ‘“They all have equally good appetites so far as I can Gk It isn't their appetites. Goodness knows, their appetites are good enough! If they were any better I don’t know what we would do. It is nothing to do with the way they eat. Look at them again and see if you don’t motice something 0dd about one of them,” replied Mrs. Robin. ‘Welcome once more stared at the bables, all four of whom stretched up their necks and opened their mouths very wide. Then he gave a little start and bent over to look a little closer at one of them. “Bless my songful heart!” he exclaimed. “I do believe that that one looks different from the others! What do you make of it, my dear? “I don't make anvthing of it except- ing that it 1s s0,” declared Mrs. Robin. “I noticed it a couple of days ago and T've been walting for you to say some- thing about it. There doesn't seem to be anything wrong with him exceptjng in the looks of that coat he is getting. His appetite is as good as I want it to be, and he is just as strong as any of the others. But I am afraid he is go- ing to grow up queer. Yes, sir, I fear he is going to be queer.” (Copyright. 1925, by T. W. Burgess.) OOD bread is especially important to your children in their early growing years. For growth lost then through incomplete nourishment can scatcely ever be fully regained. Corby's Mother's Bread will help to lay the foundation for a healthy, sturdy body. Its richer; highly developed gluten content—its petfectly balanced milk content— are important in building the bone and tissue that make up the vital pounds of growth. “Give your boys and girls plenty of Corby’s Mother's Bread, with milk or butter or jam” is good advice for any mother—at meal times and in-between meals. The scales will prove it to you. Asparagus Toast. Just as it 1§ a bit unusual to serve fruit toast for breakfast. =o it is even more unusual to serve vegetable toast. The same principles, however, apply. Since the extended knowledze of the value of vegetables has become widespread, wise housekeepers are thinking up all sorts of ways to serve them. Sometimes the brezkfast menu is a real protlem and vegetable toast will often solve it. Simply because we have not been in the habit of eat ing vegetables for breakfast is no good reason why we should mnot be. gin. It is surprising to find how ap- petizing fresh green vegetables are for the early Summer breakfast. Rice Corn Bread. Two-thirds cup rice, one-half cup white cornmeal, thres cups milk or milk and water mixed, two or three eggs, two tablespoons butter, one tea spoon salt. Mix the rice, meal and salt with the milk in the top of a deuble boiler, and cook until the rice is nearly soft. Add the butter and the eggs well beaten and transfer to a greased granite baking pan. Bake in a moderate oven for an hour. Serve in the dish in which it is baked