Evening Star Newspaper, March 18, 1928, Page 54

1 4 THE SUNDAY STAR., WASHINGTON, D. C. MARCH 18. 1928—PART Milliners Producing Spri BY MARY MARSHALL. WISH I could convey my impres- sions of all the hundreds of new hats I have seen without sayving that millinery is more feminine. hat statement has become fear- fully trite. Makers of women's ap- parel are even talking about feminized | | | fashions just as they talk about “slen- | derized” things for the so-called stylish stouts. And to some of them a hat is “eminized” when it has bowknots of ribbons and bouguets of flowers added to it and & frock is “feminize when skirt is made fuller or longer or ymed with frills and flo The assumption is. appare women are less women when they w simple untrim hats raigh frocks—and t fectly absur my mean- tive femin- hats are or more new hats have hout ma ng ar ation may be hats arve o wear a hat that say, is growing en said that ¢ passe and | vell, they . it ine n longer. least ous to consign t before most of bakou, e, paillasson, cellophane—these e braide and straws muost fre-| among milliners. tother. It milliners can do to to pron ce them—much them. Yes. and natural to be extremely type of medium » cloche that the Direc- but as w bandeau { the rrow cuff of nmed &t from the fe! cut m them . U e felt . to form the s k way up the leaves for veining There was a lLttle girl and she had s little curl right at the side of her forehead. B: the little girl had dark brown hi little curl was of the golden blende that gentlemen pre- fer—maybe, or perhaps the little girl had gray hair and the little curl was of the rich henna shade that Titian made famou: Some of the milliners are making small hats and turbans with these artificlal curis attached. and there is no attempt made to make the cul match the owper's hair. It much rgore amusing if they don't t at first appear to be artificial curis sometimes turn out to be soft curls of ostrich feathers att ed o the under side of the hat. They are sometimes placed I soft ringlets over each ear Several frocks and one or two hats - One or two frocks and several hats— which? Most. women, in._fact, feel that they ehould have more frocks than hats and in planning taé season’s wardrobe ar- range 1o get t hats so that eac one will “do” for two or three frocks. other plan, however, has certain advantages. A FPrench woman once became oguent in trying to per- frocks. She herself had frocks and seven hats. Eac gave an entirely new aspect to the provided the face w ame, as it were per than a frock pear day after day in oviding it s of see HOW ma the first marks appear in zre some of then th band and bow ribor inser- Hemstitehing Pleating 5 mbioide Button Holes Buttons € oiered Khinestone Work, Fie Guaiity W ner RUNSCHWIG E St Caor 81k M Yormeily 1R Novelty Is the Spice N eeded to Sharpen Appetities for Spring In the Spring & young man's fancy turns to thoughts of love—and quite likely to lose his appetite o bargain. But it isn't only the youth whose appetite wanes at this time of the year. We all scem to suffer from a sort of Spring fever that makes us feel that foods actually aren’t so flavorsome now as at other times of the vear. d to the housewife who has to plan and prepare the meals there is the difficulty not oniv of finding her appetite indifferent, but the diff- v of catering to others who don’t T they eat or not e in moderate circum- t feel that her diffi- il she of . strawberri peas look so god till so high in price n The house es is 1 s would disappear h mone: delicacies. asparagus. green when they are But she would probably find that these dainties wouldn't actually so good as they do later on when they are more abundant. The thing to do. then, is to plan meals that are not too hearty and to include some new and toothsome dish at least once a day. In this week's menus I included seven dishes that may help solve this problem of stimu- lating Spring appetites. Here they are with directions for mak Cheese Surprise.—Cut so inch-square cul You equal quantity of thess American chcese—about two cups of each for eight persons. B a bak- ing dish and put in a layer of the bread cubes, sprinkle over with cheese, then add the bread and then the cheese until all has been used. For the two ips of bread you wiil now need one raten egg and a half cup of milk mixed together with salt and paprika to taste. Pour this over the cheese and bread and place in a larger dish con- taining a little water and bake until browncd. Stuffed Chop:z.—Ordinary lamb ¢hops be made into a dish calculated to ite the appetite if time is taken to stuff them in this way Select chops about #an inch and a half in thickness. Either loin or rib chops may be used, but the former sort are easier to handle. Make a| siit in each chop to the bone, so that | a pocket is formed. For six chops you will need a cup and a half of t breadcrumbs. Add end mix well a teaspoon of chopped parsley, a half tea- spoon of onion juice, salt and pepper to taste and about a half teaspoon of celery. salt Fill the slits in the chops with this, fasten them by means of a small skewer—a_clean sharpened match end will do. Heat a tablespoon or two of drippings in a frying pan and brown the chops on each side. Place the chops in a casserole or baking pan. pour off the g in the frying pan and add a cup of water to the pan and then u this to moisten th» chops. Cover the casserole and let them cook a hour Remove and place on a | pouring the gravy that remains over them Delicious Baked Ap Choos= tart apples and pare, q d remove cores, Stand these apple quarters up- right in a baking dish, filling 3t 50 that t are held quite secure quceze a cn and inkle the juice over them, add a little grated lemon rind. a few dabs of butter, just a grain %0 of powdered cloves and sugar to sult the taste. These may he eaten cold, but they are. much better hot S0 make an effort W allow enough time before brea o make them. ‘Th haking require more than half ho pinach With Gravy ach if you ¢ get Jt-otherwise canned sort. If the fresh spinach used, wash well and cook for 10 min- utes. Drain well and put throug mest chopper. In the mezntini some gravy-—«hout three-quart cupful for o of spinach gravy should be smooth and thick. Mix the s the and seamon with pe sle me bread into will need an and grated not a Use fresh spin- the pinach per 1o d- Coguilles. —Une remove oil, bones snd cxpoonfuls of butter | two of flour mix thoraughly rich milk ot get fre o of mace one teaspoontul i A teaspoontul of Caok 1his sauce and and mix thor ligitly and wdd ; Butter canned salmon kin. Pul two 1a with and h per ket o1 and bk ity T make | i g BLEMISH yield 1o ant ot feet heiut o ir Verr Wl n yen led by 1) o Iz a1 fur it Hophins hSon Fead T Hew York Gouraun's RIENTAL CREAM half cupful of chopped sour pickles, parsley and capers. Tomato Aspic.—Put the contents of a large can of tomatoes into a pan with one cupful of soup stock—or canned clear soup—one level tablespoonful of sugar, salt and pepper to taste and a little ‘onfon juice if liked. ~Heat well d strain. rubbing through as mvuch as possible of the tomato. Dissolve half the contents of a bag of granulated | gelatin n a little cold water and add. stirring until quite dissolved. Put in a large mold or a number of individual molds. This should be done six or soven hours before necded so that it may be quite fim when required. Turn out on beds lettuce leavs and with mayonnaise or boiled dressing Corn Pudding.—Turn the contents of a can of corn into a bowl Be sure that the ccrn is the sort that contains none of the husi. Season with salt and pepper, add two tablespoonfuls of melted butter, one level teaspoonful of sugar and a cupful of milk. Beat two eags without separating and add. Mix well and turn in a buttered baking dish Set this in a pan containing a little water and bake until it is nleely browned on top. For Woman in Hours Ease, the M Smart dressing gowns or bath robes. most useful at this between-season, are of striped flannel. A thin dressing gown is all many of us want in the Winter, for in heatcd .apartments heavy gowns are not necessary. And those of us who want heavy gowns want some- thing really heavy—blanket robes, per- haps. or quilted silk well padded under- neath. But for Spring days. after furn fires are out and before Summer suns are hot, these flannel robes are admir- able. comfortable and distinctive. The stripes are combined smartly. Orang? and brown on beize ground. for in- tance. A cool green and a warm rose on oyster white. Light blue and black on dark blue re are new pajama and gown The pa of knitted silk fabric, plain enough, de- False or True. Some of the statements gl true; othsrs are part of each statement the second statement roet Pick out the true ones ones 1y Heat approach I a mountain beneath it 2) It we course g point: he first < correct, but re not all cor- and the false when we the top of plain becomes ater n: therefore 1s hotter than the travel directly cast will come back therefore the on # [ carth i set round (3) Heat expands and cold contracts therefore the d; ¢ longer n the than in the Winte Sream 15 richer and milkc; therefors it 5 5) A in leans going around therefore if it goes oo fast 3t will fall outward 61 The moa, u extinet: therefore the ostrich 1s 7y A triangle is a figure ith three angles; therefore 3t has thy tdes. (B) A square 15 a rects therefore any figure that is not a rectangle «9) The further north we travel the climate becomes colder; ther>fore the further south we travel the climate be- comes hotter Answers 1o 1 ‘The second and true ment false or } 1 h false, (4 fal i true, (8) false 1o KISSPROOF LIP no matter WHAT one does! “Ms DEAR, you simply can't_im AGINE what a FIND this new KI55 proof LiPstick 15 1t's WATER proof and really just doesn’t come OFF no matter WHA'T one 1 was just the hit of the PARty kist night, no 1 didn't have 1o STOP every s minutes and put more ON! Old fashioned PEOple that nse ORdinary LiPstick that comes OFF all the time wow can they BEAR it, my dear?” Kissproof tells no tales — never embarrasses by coming off when one doesn't WANT it to! Fasily removed with cold cream, however, when one's good and ready! Makes lips natural, kissable oes! fe i’ own hpstk - an in ahiie, it urel iend o1 1ed and ot ange Vet defies delertiom! K proot wakes lis youthiuly TATURAL iirecistivly b ise ahie puisating with tie very spint of veck lesa youth ot st Voday oomie commitern el 1t Don't delay e iice 1t 00" Wire the v ave n wiamped K romt - nane other is geaume. You'll be xisd Wisspront 1s what 10 15 alles 2ou start using WETE you would tather 11y hetore buyiing (Y reasire Ch Kissp Winsp ol i Address pof cosmeticn on sale at all 1oilet goods counters THE LARGE ! TRIMMED WITH BIG SILK CHERRIE 5 RIGHT 1S A BEIGE FELT HAT WITH GROSGRAIN RIBBON, AND THEN A STRAW HAT CLEVERLY TRIMME T THE POKE SHAPE RIBBON, AND THE PULL-ON HAT WITH BLACK RIBBON. JUST TO TH MEN'S TIE! AT THE STRAW WITH DARKER IS OF WHITE FELT of fode Plans Charmingly pending on good cut and fit and finish for their smartness. Then there is & gown, a lcose sort of dressing gown, of | the same material, bordered around the | edges with the same fabric in a differ- ent shade or color, These sets are particularly nice be- | cause they wash so well. The best way to wash them seems to be this Dissolve soap in any form-—but & mild soap—in hot water. Let the water cool to lukewarm, and then wash the garment in question. Don't rub soap directly on it, but work it through the suds time and again. { Then rinse thoroughly, and without | wringing, dry it. If you dry it out of doors, just let it hang in the open.| dripping away its extra dampness until it is almost dry. If it must be dried | indoors, press out as much water as you can without wringing or twisting it.” It | | 15 safe enough to put it through an electric wringer, if you fold the gar- | | ment smooth before it goes through. | Now. when it is almost dry, fron it | with an iron just hot enough to do the | business. Not a really hot iron. | This treatment is warranted to make | all sorts of knitted silk and imitation | silk tabrics look lile new when they are | laundered. Occasionally, of course, thoy cry aloud for some one of the easily used dyes to restore their original depth of green or biue, rose or yellow, violet or | s of figured crepe de chine | g are made with bands at | nd sleeve ends of plain material | fn matching color, The effect is far | more striking than if the whole gar- | ment were made of the figured materdal. | There s a definiteness and smartness about the long lines of plain color that docs Just the right thing to the figured materials Preserve Tarts, To make the crust, melt one cupful | of shortening in_one-half a cupful of | hoiling water Add three cupfuls of | flour. one teaspoonful of baking povder, and a pinch of salt. after sifting all together, Mix with & spoon. Roll out | for a ple, eut out with a rather large | cooky cutter, and place one tablespcon- | ful of thick preserves on one tart, and cover with another tart, pressing the edges together. Bake in rather hot oven until & light brown The most polsonous spidsr in the | United States fs probably the “black widow,” common in the South and much smaller than the well known and feared tarantuls - STICK stays on b’ ' " | Send for 0 i Kissproof Treasure Chest! A & “pecial Introd send you a genuine K biwans cane @ daring | of Kisproof Powd pact Kouge lete w dainty package of Kssproof a hattie of Delica - Piow ith brash tor applying, il for anly Wt ot sk samp 1 month's supply of each the anes wonld cost over §1.001 o i yous hand bag Vlease act promplly Find out for yourself what Hea o what erdinary ui Coninel R do! K youthy s mad VA TUKATL youthful beaury And STAV ONI send co enu er. Check whic Book Shelves NowadayAs Don't : Have Tops to Catch Dust There are no tops to book cases | any more, says a man whose busines is to make the woodwork of expensiv { built houses. | | "ot course, almost every one who has | | books at all nowadays and can afford |'to consult a good zrchitect and deco- rator has book shelves included as part of the voodyork. There may be an| occasional hanging book case or small book siand ia the less formal rooms But in living room and library book | shelvas are built in. | And these built-in booi: shelves are | now made without tops. Shelf tops at best were depositorics for veses and bric-a-brac which oiten detract>d from he harmony oi the room. AL worst taoy were convenient places on which to lay one’s purse or spectacles or hand- kerchicf, letters, k°ys to the family automobile and ths baby's mits box In eny event they served as very convenient placcs for dust to lodge. Some people solved the difficulty by | putting an extra_rcw cf books on top of the % shelves—keeping them | erect by means of boox ends—but if | one more row of boois why not one more shelf—and if on> more shelf why more row of bool it top fs out of f rts are making cither right up to the or clse inty _the 50 that the edse of the vall com.s iush with the outside edge of the shelves. Shelves right up to the ceiling are, of course. at all ncv. Old-fash- foned librarics were made that way and then went out of fashion because peo- ple found it inconvenient to reach the volumes on the top shelves. But the effect of the wall entirely covered with s offsets this slight inconvenience. ding to some exports, and the quaint pair of lib ps or ihe teppina stool sque touch 1 to the library or bookish living room that is decidedly worth while. Of course, the book shelves in the new houses are designed in keeping with the general architecture of the rooms in which they appear. Or, if they eara not built in, they are bought to fi t is, if your rooms are Spanish an, you have Spanish or Italian separate, mov- £ 3 much in of the rooms as po: 4 got good offects by en boo shelves bulit in, of ecod w . vl oiled or stained or paiated, but without any particular style eficct Plain hook saclves, if well made, 5 el e You 5ot geod eiiccts without spendinz much moncy. But, of courze, ii rou ore much cramped by lack of furds, then rou must just use i °lves ydu have and i the thought that it is really the books that count. or Tix with the st; You ern cluay havinz nlain cn IN BLUE AND MAUVE. Southern Goulash. Melt one-fourth cupful of butter in a frying pan, add one pound of ham- burg steak, and cook for about five minutes. Add one quart of canned tomatoes, one-half a cupful of, quick cooking tapioca, one green pepper chopped. one onion chopped, two tea- spoonfuls of salt. and a pinch of cayenne pepper. and let simmer for one-half an hour. stirring frequently. Just before serving add two cupfuls of grated American cheese. Although there is only 1 part of heli- um in 180000 parts of common air. a noted chemist believes that this impor- tant gas could be separated from the ir for n<~ m AN N7 dirigibles Red Pepper Jelly. Put six large sweet red peppers through a food chopper aiter removing the seeds. Add a little salt and et stand for two or three hours. Rinse in cold water and drain for one hour. Add one cupful of vinegar and one and one- kalf cupfuls of sugar and boil. stirring constantly to prevent burning. This may be sealed with paraffin or sealed hot In jars. This jelly may also be kept for quite a while in a cool place without danger of spoiling. In makes splendid Thousand Island dressing when stirred into mayonnaise and machines endorse this l | Makers of 32 washing ! safe granulated soap | | Laundeyette Laundry Queen Meadows Automatic Big ) Blackstone Arrow Cass Cottield Dexter Meadow Lark 1900 Cataract One Minute Prima Savage Sunbeam-S Sunnysuds Universal Vows Washrite Whirldey Whirlpool Woodrow No Scrubbing No Boiling ‘Y(Il PLL never know how easy wash- day can be until you try Rinso! LD-FA Lden bing Edenette Gainaday Haag Hart Pare Holland Maid Horton clothes by Then, too harm your With Ri The whitest, brightest week's wash you ever saw=—just by soaking and rinsing' The secret 18 in the suds. Rinso suds are thick and creamy in any water— hard or soft. And they last until you're ready to rinse. These safe suds whiten and purify cdothes—without boiling. ~and 32,000 demonstrators of washersuse Rinso, Rinso alone, to show theic machines at their best. They know! habits! washer or bar soaps You when you pe=it's weighey the Since Rinso is granulated it dissolves completely, And it rinses off casily, carrying grime, grease and stains along. No “rubbed-in® soap remains to yellow your cottons and linens, ES Rinso 1s economical; it goes so far, A little makes a grear tubtul of soapy auds. Not empry bubbles, but veal suds, Soaks Clothes Whiter 2 SI1Z1 t your full and best results, tollow the tions on the package. Sunburned Skit; In High Favor At Palm Beach it is not enough to | have your arms and shoulders nicely tanned nowadays. Smart women are favoring evening frocks cut fairly high in the front— but decidedly low at the back—and to he really smart your back must be as well and evenly tanned as your hands and arms. To achieve this desirable effect certain vomen off fachion are taking daily sunbaths | some secluded upper veranda. Or per- | haps they really take the sunbaths for | the sake of good heaith and consider | the evenly tanned back and shouiders |as a benefit thrown in At a smart private dance ar Beach the other d women_present, low. ¥ lovely tanned hacks which could not have mere cosmetics. Gentlemen may ng Hats Which Are More Attractive Palm e rich tones of been achieved® prefer blonds, bur, fashion is all in favor of olive or darker than olive skins. and the girl whe:e I'%kln 15 fair that it just won't tan, | but_ prefers to peel or freckle instead | going to the beauty experts to try and find out if there <kin such as hers rizih tones character! | burned brunette. E Beach and other winter resorts is wearing stockin of sunburned and a good rich sunburned tone at that—or they aren’t wearing anys at all. Of course you have to wear stocki | on some of the beaches. but if 3 pen to belong to a club® with a private beach—and you happen to have a per- fectly good coat of tan on ! why, vou stmply don't wear that is, during the hours y on the beach or taking refreshments and chatting before and afterward. And there are some women who lea them off on other occasions—but then. it is hard to tell the erence. But why not? And why shouldn't the next fad or fashion be stockingless legs? They didn't wear them in an- cient Greece and Rome, nor in EgZypt either. And in Europe once upon # time it would ha been concidered quite as outrageous to appear with bare arms as without stockings. A Russian girl—member of a { old and aristocratic family—tel that in Russia before sh> came to th country sho went without stockings a matter of course. But ft w matter of fad or fashion with her was _simply wheth should b & or shoe: couldn't afford both—and of the twe” she decided that shoes were the more important. With the sleeveless frocks so popular for sports and general morning wear at the Southern resorts, shore gi are chosen or no gloves at all. Nothing more popular here than crepe de chine. It is-the favorite ma- terial still for nightgowns and for the more substantial sort of underthings. It is used for the pleated skirts w with the new sweaters and knit jump- ers. It appears in interesiing rendi-p tions in the semi-sports frocks showing fagoting, drawnwork and other intri- cate hand work. Brass buttons—don't forgst buttons. ‘They are seen on some newest frocks for spring. times in a row of decorat will see just th —one jade button w ones—as if one of tk been lost and a sub: i match had been put on ir . take on t ic of one in Palm ith a row of gold Clothes Last Longer SHIONED washday se wears out clothes quicker than anything else. Rinso spates the ntly soaking oue the Jdicey N Rinso contains nothing to finest cotrons or linens, nso, even the grimiest parts become snowy with litele or no cubbing, This scrubless way spares hands, toos Give up old-fashioned washday ry Rinso nexe washday. la b, ics all you nead—no chips or powders, money's worth buy Rinso, the granulaed so compact, Just feel how e package is! For economy easy direc- Cuacancost Leve B S Mast women buy Y the BIG package ‘