Evening Star Newspaper, October 19, 1926, Page 37

WOMAN'S PAGE. Debate Return; Trails in Fashions BY MARY MARSHALL. “There is a determined conspiracy against our sensible and comfortable clothing,” complains an English fash- io nobserver, “‘but it does not come from doctors. One or two of the lights of fashion are quietly trying to force us ‘backward’ into the tyranny of draperies. corsets and other hor- Tors. . The “lights of fashion” the writer bad in mina were undoubtedly cer- THIS FROCK OF GREEN VELVET SHOWS A HIGH AND APPAR- ENTLY UNCOMFORTABLE COL- LAR AM A FITTED BLOUSE WHICH REQUIRES A SMALL- ER_ WAISTLINE THAN THE ONE TO WHICH WE HAVE BE- COME - ACCUSTOMED. THERE ARE GATHERED PANELS AT EACH SIDE OF THE SKIRT AND FULL RUFFLES ON THE SLEEV taln French dressmakers. The name of one might be used as well as an- other —for in a way all of the leading lights of French fashion have been getting hack to more feminine fash- fons. True. they have been leading us backward—but then fashions could never go forward If they did not ap- mear to go backward. Every style that the designer ¢an devise has been devised hefore. and whatever we have that is new is bound to suggest some- thing of the past. \When we first abandoned the tightly corsetted figure 15 years or less ago-—we were going back to Directoire fashions, or still further hack to classic costumer: Rut don't imagine that there is any forcing about it. If dressmakers are giving us more elaborate, more fem- inine clothes it is because they realize that we want to wear them. These great dressmakers would no more wrge a fashion that they did not feel women wanted than a theatrical pro- ducer would produce a play for which he did not think there was profit- ahle demand . these dressmak ers are artists, they are artists with an enormous pay roil 1o meet and vather staggering overhead to cover. But fear not—they are not going e the old-time corsets. The dlecovered that there was just as much profit to he made in the selling of girdles. hindeaus. corselets and almilar devices not at all torturous “Never Is a very long wol L pecially so when applied to fashions. In the days of the Directoire, when women wore clothes as comfortable and light as th Make This Test of White there were doubtless women who de- clared that hoop skirts such as had been worn by the late Marie Antoin- etrte would “never” be revived. But 40 or 50 years later the hoop skirt was as well established in fashion as it ever had been. - So don’t let’s say that hoops or cor- sets or high collars never will come back to fashion. Already many wo- men are wearing collared frocks, and ®ome of these collars can hardly be comfovtable. (Copyright. 1926.) MENU FOR A DAY. BREAKFAST. Grapes. Hominy with Cream. Scrambled Eggs. Hashed Brown Potatoes. Bran Muflins. Coffee. 0 LUNCHEON. Salmon Puff. Canned Peas. Orange Cream Pie. Hamburg Steak. Chili Sauce, Baked Potatoes. ~ Creamed Onions. Cold Slaw. Squash Meringue Pie. Coffee. HASHED BROWN POTATOES. Chon six cold boiled potatoes very fine, adding one-half tea- spoon salt and dash pepper. put one-fourth cup fat into fry- ing pan and beat quickly and thoroughly. Press into one side of pan to form omelet. when well browned, drain off fat and turn into dish. Fat fried out frorn salt pork is con- sidered best. ORANGE CREAM PIE. Cream one-half cup butter with one cup sugar and add beaten volks three eggs. Mix and sift two cups flour with one teaspoon cream of tartar and one-half teaspoon milk, flavor with one teaspoon orange extract, fold in stifly heaten egg whites, and bake in two lavers 20 minutes. Fill with cream. Cream filling: Mix one-fourth cup cornstarch w one cup sugar and dash sall add two beaten eggs, then add one and one-half cups hot milk and cook in double bholler 20 minutes, stirring frequently. Cool and add one teaspoon flavoring and spread between cakes. CELERY SOUP. Two cups celery, one quart cold water, two slices of onion, four teaspoons butter, two tablespoons flour, two cups scalded milk, one and one-half teaspoons salt, nne, celery sat. Chop cele cook in water until tender, cook onion in milk 20 minutes: strain. Melt butter, add flour and sea- sonings. Combine celery and milk mixtures, thicken with butter and flour. Cook together five minutes and serve. Ham Timbales. Dissolve one tablespoonful of gela- tin in one-half a cupful of hot water ind add two cupfuls of cold boiled ham chopped very fine. Season with one teaspoonful of made mustard and «a dash of red pepper. Then add one- half a cupful of cream heaten until «tiff. Turn inte a mold or molds and chill thoroughly. Remove from the mold, garnish with parsls and serve with the following sauce: Beat one- half a cupful of heavy cream until stiff and add three tablespoonfuls of dressing, two tablespoon- fuls of grated horseradish, one table- spoonful of vinegar, one teaspoonful mayonnais of salt, and a few g of pepper. .Enamel Yourself BUY a can of Farboil Enamel Paint, put it on a strip side by side with any other white enamel that you may have. See for yourself why experts say this is the whitest white enamel that has ever been made. Compare its hard, thick surface, its tile like gloss, that washes like a piece of porcelain. Watch it after 2 or 3 years, and see why we say that Farboil Enamel Paint wears like iron. These are facts - scientifically achieved and thoroughly proven. For Beautiful Walls - Do not confuse it with ordinary kalsomines or water paints. Because Farbo won't rub off, It “It's nice to own a car that does i a mile, but it isn't so much fun being one of the sixty.” Willie Willis BY ROBERT QUILLEN. ““That lump 1s where papa hit me with the pencil when he was helpin’ me with my arithmetic an' I didn't understand quick enough.” > (Copyright. 1926.) | JOTS FROM GEOGRAPHY l o Venice, the city of poetry, rests upon hundreds of islands connected by some 430 bridges. Her streets are water _and her vehicles are hoats. Magnificent palaces line her shores, reminders of the days when the wealth of the world ebbed and flowed through her gate: Guaranteed pure imported POMPEIAN OLIVE OIL Sold Everywhere" BB bbb b 3k o 5 30 o o o B o 0. o' oy gives a deep beautiful tint to the walls of every room in the house. It comes in thir- teen lovely colors and white and goes on right over the old wall paper. We make only First-grade paints 7 14 \ '\._,/‘y i ’1.' If your dealer can’t supply Farboil Products, phone or write, we will tell you where to get them. 14 7 FARBOIL PAINT COMPANY BALTIMORE :: MARYLAND PERSONAL HEALTH SERVICE BY WILLIAM What to Sift the Evidence With. A hospital clerk says he believes in all my ‘theories” concerning drafts, wet, cold, little clothing, etc., but he is puzzled as to whether these or other forms of so called exposure may give a healthy person or a person who believes himself healthly a head- ache, neuralgla, lameness, stiffness of muscles or any such unpleasant temporary trouble. He agrees with me that these factors do not cause cri, or any respiratory disease, but he suspects that careless exposure to a draft, wet or anything like that may give one lame, sore, stiff or tired mus- cles and a general feeling of fatigue which he would call sickness, what- ever name 1 may please to apply to_it. Right while I was reading this cor- respondent’s interesting letter I sat with my back toward an open window and a strong, damp and rather chilly draft blew rather forcefully across my shoulders and neck. An hour or two later 1 had a cervical crick, if you know what 1 mean. A crick is a cramp or painful spasm of’ a muscle or muscles. But, shucks, it cleared away in a day or two, and the dread- ful doubt which the coincidence raised in my mind cleared away in an hour or two. Circumstantial evidence, em- pirical evidence, has some weight, but we should beware of drawing final conclusions from it. § It may be quite true that such tem: porary discomfort as tae correspond ent describes is sometimes produced by a cold draft or similar “‘exposure.” We know that muscle lameness or soreness is often caused in that way. 1 have endeavored to explain that fact repeatedly. But, granting all this, we must not lose sight of the important consideration that such discomfort is not a serious or a dangerous fllness, and cannot seriously disturb the wel- fare of the family or the community Call the lame muscles or other discom: fort a ‘“cold’ if you like; it would be reasonable enough to apply the term to such a condition. But so long as this same term is applied to all sorts of real diseases—serious diseases, dis- eases which most vitally .affect the welfare of the family and the com- munity—I maintain it is shameful and criminal to use the term to mask what ails a person. By no stretch of the imagination can we assume any connection what- ever hetween this muscle lameness or BRADY. M. D. customed exertion, and any of the score or more of diseases which some persons fancy somehow may be brought about from such ‘“‘exposure.’” I am not one whit more likely to con- tract the cri when I have a crick in the neck than I am when I have bearskin coat on. I sympathize wit ,the poor ginks who think there is any such danger involyed-in getting wet or chilled. i Right here, as a rule, arises that familiar argument about such expo- sure “lowering resistance” so that the victim becomes easy prey for any germs he may happer to carry in his own nose or throat or pick up from the casual conversation, coughs or sneezes of people he happens to en- counter at the, right moment. The only trouble with this argument is that it is wholly theoretical, and no scientific evidence has been brought forward to warrant the notion that even the most severe exposure in any degree diminishes one's immunity. The evidence rather suggests that even severe and excessive exposure to cold or wet, or both, under condition: scarcely, if ever, experienced by civil ized man, tends to increase one's nat- ural immunity against the respiratory diseases. But it is unfair for us to sift the evidence after the exponents of the “cold” phobia have searched it and found it unproductive. Tt is about two vears now since the great nation-wide study to determine the nature and cause of the “common cold” was instituted. It is at least five vears since I challenged all com- ers to define this mysterious “common cold.”” To date the concerted study has not arrived anywhere. That is easy to explain, I think. How can we study a thing, much less define it, if it doesn’t exist? (Copyright. 19 Barbecue of Lamb. Cut some cold soast lamb into fairly thick slices, and remove fat and skin. Melt two tablespoonfuls of butter, then add one and one-half dessert- spoonfuls of vinegar, one-fourth tes- spoonful of made mustard. salt and, cayenne to taste, and two tablespoon- fuls of red currant jelly. When thor- oughly hot, place the lamb in the sauce and leave it to get heated through, but the sauce must not boil or get overheated. Remove the meat, soreness, say, from sudden chilling. when one is very warm from unac. “WHOSE MAKE 1S IT?’ RICE's BREAD has the tempt- tng, appetizing daintiness you want, united with the substan- tialfood value thatmeans gen- uine nourishment. 3 arrange neatly on a dish. pour the sauce over, and garnish with parsley. AUTUMN BY,D. C. PEATTIE. Barberry. The green of bittersweet berries merges now toward orange; buck- thorn and hawthorn berry and rose hip—each .shows a _fleck of color amid turning leaves. And now, too, | the “barberry turns brilfant scarlet, and a gladsome sight it will make all through this month and in the month to come, even when the snows heap about the old thorn canes and the little berries smile bravely out. Yet it is hard to regard barberry impersonally; it has done so much harm in this world. For it was known to the Romans that wherever the barberry grew wheat sickened and died. But the ancients did not know more than this, did .not know that the barberry harbors, during part of the vear, a deadly disease, called rust, which, in some seasons, parasitizes wheat, the most precious crop in the world. In justice, though. to the genus Berberis, the barberries. one should learn to know different kinds The or, rather, the infected species is the Euro- P barberry, which has a tall, straggling, arching growth, and long, | slender berries of cylindric form. No |charge of .disease transmission is laid |at the door of the Oriental barber- fr the little. low, compact bushes that are now in vogue among land- ape gardeners, which bear plumper, shorter fruit: And even the grace- ful old European barberry is not in- terdicted except in wheat-growing States. The Government is earnest in its attempt to eradicate the bad species of barber but the task is herculean. Fish Ramekins. These may be made of any canned fish or of shrimps, lobster or crab maat, picked into tiny pleces. Flake th> fish, making it very fine, and to one cupful make a sauce as follows: Strain the liquid from a can of to- matoes and measure one and one-half cupfuls of it. Make a sauce of this, | thickening with one tablespoonful of butter and two tablesponfuls of flour rubbed to a smooth paste. Season nicely, adding if liked a little grated onion, and stir the fish into it. Ar- range in small ramekins, scatter fine bread crumbs over the top., and bake for 20 minutes in a moderate oven. FEATURES. BEAUTY CHATS A Nice Forehead. “Nice” may be faint praise, but have you a nice forehead? If it is that, it is well enough. White hands have in- spired poetry and a perfect nose the sack of a city, graceful figures have made sculptors immortal—but no cne has ever expected more than niceness of a forshead. So, what about yours? If it's that, and your face is fairly slender and well formed, try your hair straight back. tractive style and one which few women dare experiment with. < It brings-out the best points of a good face and all the weakest of a bad one; it is your:face exposed to criticism on its own mierits, without anything to soften it or to conceal its flaws. But if you can stand it at all, you gain by showing the entire forehead. You gain length and give your eyes depth and luster; you gain a certain dignity, too, ‘which suits many types. A fringe of hair waving down into the eyebrows may be soft and make the face look younger, but it|has no-diznity. A slightly plamp face looks slender when the forehead shows, but a really round full-moon face gains nothing. A slender face shows all its graceful outlines when ithe forehcad is bare, but a hollow-cheeked face must be coversd with as much fluffy hair as possible. Perhaps you can compromise by shawing half your forehead, either by a side parting with BY EDNA KENT. FORBES. height and half the width of the fore- head showing, or by a soft fringe cov- ering it about half way to the eye- brows. If_the forehead is low and hread, try the first way. If high and nar- row. the second. Worried.—Pluckiffg the hairs from your brows will not affect your »p- pearance in after years, as the hauw will grow right out again in the same places. You are merely breaking the hair off"below the surface and never removing the roots.= Use cold water over your chest every ‘morning and then stimulate the cir- culation by using a:coarse towel, bu* | be_careful not to ovardo this or you will be apt to bruise yourseif. Deep treathing is alto another healthful method to build up the mus- fcles of the chest, including those of the bust. Okra in Rice Border. Cook 24 okra pods in water or stock until tender, then drain and place in a saucepan with two tablespoonfuls of butter. Add one tablespoonful of minced onion and one tablespoonful of minced green nepper, and one-half a cupful of cream sauce. Simmer a few minutes, then serve in a border of seasoned rice, and If liked a teaspoon- ful of curry powder may ba added to the whole the rice. TLEY TEA by appointment to the American iwsehold b Wousn who achieve satisfaction on every purchase, buy even their bread by a name that, in iself, means quality That’s the first thing you ask about every large purchase— WHY NOT ABOUT YOUR MOST IMPORTANT DAILY STAPLE? N ALLyour big silngle purchases,you achieve complete satisfacti cause all you have to do that you know about. Housewives who please both themselves and their families with every purchase, follow this plan in all their buying. on easily enough—be- is to select the “make” exacting housewives just that perfect satisfaction that you crave. ¥ It makes the most delectable toast— crisp, tender, delicately brown. It cuts into the dain- flavor that you never tire of it. They would no more think of ordering “a loaf of bread” than they would go into a shop and ask for “a watch,” or “‘a piano.” They insist upon the one particular kind of bread whose name has best always stood for the there is. tiest slices, paper thin yet holding their shape perfectly. And always so rich and delicious in And with the seal and guarantee of the City Baking Institute Every loaf of Rice’s Bread carries the seal and guarantee of the City Baking Institute. This means that skilled experts have selected and- tested the ingredients and tested and approved In this city the name of Rice has always meant fine bread. For years it has been giving to the]most each loaf before it goes to you. . Ask for Rice’s Bread—by name. At your own grocer’s—fresh twice daily.’ RICES BREAD 1 . Copyright 1926 by The City Baking Company A