Evening Star Newspaper, October 29, 1928, Page 29

WOMAN'’S7PAGE. Elegance N i BY MARY ‘The spirit of every period is expressed in the sort of fans in fashion at the time and the way the fans are used. Cleopatra indolently reclining on her Egyptian couch strewn with roses at- MODE IN FABRIC FANS EXEMPLI- FIED BY ONE WITH PETAL SHAPES CUT FROM SILK GAUZE SHOWN AT TOP; IN THE CEN- TER, CLOTH OF GOLD WITH GOLD STICKS; BELOW VELVET- COVERED FAN IN GREEN WITH AMBER STICKS. tended by immobile slaves ceaselessly waving their punkah-like fans to the rhythm of voluptuous music. Can you imagine her toying with a dainty fan of painted gauze on carved ivory sticks after the manner of the arch ladies of the late eighteenth century or going through the coquettish formalities of a fan flirtation like a geisha girl? It is characteristic of the present period that fans are fairly large, rich in fabric and color, but fairly simple. ‘They express the elegance mingled with that new note of casualness that is so important an ingredient of the present frame of mind. There nothing mincing or overprecise in their motion when carried by a woman of present- day fashion. They are luxurious surely but with a well-bred restraint and not too spectacular. Quite new are the large simple fold- ing fans on sticks of amber or ivory covered with velvet to match the gown. If you happen to have an old fan with sticks in good condition and also hap- pen to be blessed with nimble fingers you may be tempted to re-cover it with velvet to match a new evening gown. A fan covered with cloth of gold like the one shown in the center of the group may be worn with any frock, but is most attractive with the white or off-white ensemble in which the note is brought out in other T ] PRFT okt atuiiie s H SOMEWHERE in the memory of every epicure hovers a taste which never will be forgot .. .a .glass of Moét & Chandon sipped- in the :moonlight asthe: Mediter- ranean lapped the rocks below . . .a glass of nut-brown ale before thefire of an English wayside. inn after .a hard day’s tramp over downs and moors ing, spicy fragrance of hot posset drunk on and Casualness in Fans MARSHALL. are the fans made of starched chiffon or silk gauze cut and a to re- aflemble an enormous delicately petaled ower. For the help of the home dressmaker I have arranged a diagram showing how to make a new sort of wool trim- | ming that may be used appropriately as an edge for cuffs, necklines, pock- ets of the Winter frock of wool or silk. The work is done with attractively col- ored wools on canvas in the form of bands or appliques. All you need is a heavy needle, odds and ends of col- ored wool and some canvas. If you would like to have a copy of the dia- gram with directions for making it, please send me your stamped, self- | addressed envelope and I will send it to you at once. Your Baby and Mine BY MYRTLE MEYER ELDRED. ‘When our ancestors began to encase | their feet in concealing coverings their | foot troubles began. Ancient footgear drove the foot to respond by putting forth corns, bunions, calluses, in- grown toenails and all the various ills to which mistreated feet are suscepti- ble. It would seem that it took a long time to impress people with the obvious fact that the more unnatural- the shape of the shoe, the more quickly the shape of the foot itself was ruined. The baby starts out with a pair of perfect feet, perhaps his most gener- ally admired possession, for it is only in babyhood that one ever sees perfect feet. His chances for holding onto this perfection diminish as soon as he is old enough to walk and to wear shoes. Feet may be ruined even earlier by the use of shrunken bootees and woolen hose, for it takes very little pressure to push the bones of the feet out of their natural position, the baby's feet even up to the age of walking and creeping still being in the cartilagi- when allowed to walk barefooted, keeps the * toes pointed straight ahead and grips his five toes firmly in an effort to keep his balance. It he is put into shoes, chosen like a crutch in order to “support”. the feet, the child can no longer use his foot in a natural manner, but must “clump” about. How hard we do make walking for these poor mites! The first shoe can be a soft moc- casin which protects the sole and gives baby perfect freedom of movement. The shoes for walking should have such flexible soles that they in no way re- strict the action of the foot, should be at least one inch longer than the foot and be shaped to the foot itself. Laced shoes are better than button ones, be- cause they can be adjusted over differ- ent weight hose. ' They should be laced only snugly enough to hold the shoe in place on the foot. For, the baby to toe in slightly when walking is natural. He thus achieves better balance. Unless this is extreme- ly exaggerated, it can go uncorrected. If the toes tend .to point out, that is another matter and sometimes -a “litt” put lengthwise of the inner half of .the sole will help. the child to point the toes straight. ahead when walking. ‘Too short shoes will compel the child to walk or run on his toes. It is a splendid idea to watch the child’s sl carefully. They are outgrown almost always before they are worn out, and there is a real danger in viewing baby's need for a new pair of .shoes entirely from this latter standpoint. It is better to have only one pair, and replate them often, than to put shoes away in the drawer and then in mistaken economy let the child wear the even though they have grown too short or too narrow. THE EVENING NANCY PAGE Who Said Popcotn Balls With Molasses Syrup? BY FLORENCE LA GANKE. It was a cold, dreary evening. Nancy and Peter were popping corn at the open fire in the living room. Nancy eald she was s0 glad Joan was in bed, because she would have wanted some of the corn, and all doctors agreed that popped corn was not the diet for a 3- year-old. As they popped they fell to talking about the coming Halloween. They were invited to the Lacey's for the evening; otherwise they would have made popcorn balls at home. Just then Lois called and asked for a popcorn ball recipe. She was entertaining a few young folk and they had all grown hun- gry for popcorn balls. Sprinkle the corn with water, dry it in a towel and then pop it. Choose largest, fluffiest kernels for balls. Sprinkle lightly with salt. Put it in a large bowl which will allow room for stirring corn about after sirup is poured over. Use this recipe for sirup: One cupful light molasses, one cupful dark corn sirup, one tablespoonful vinegar, three tablespoonfuls butter for three quarts popped corn. Mix first three ingredients and cook to 270 degrees Fahrenheit. This is slightly brittle in cold water. | P Stir during latter part of cooking, be- cause sirup burns. Add butter and stir only enough to mix. Two drops oil of lemon may be added. Pour sirup over corn. Stir lightly and quickly and shape at once into balls. Use little pressure in shaping balls. Wrap in waxed paper, unless balls are to be ec’en at once. H (Copyright, 1928.) (oplloween parti the air. b ‘Write ing & stamped, a&" fod e elf-a nvelope, s for her leaflet on -Halloween® Par- PR S e Coconut Custard. Heat a pint of milk with half a cupful of sugar, and when it is hot add the yolks of three beaten eggs and a pinch of salt. Remove. from the fire and add half a cupful of cream. Beat the mix- ture until it is smooth and partly cool and qour into a serving dish. Beat the whites of the three eggs until they are reduced to a'stiff froth. To the whites good | of the eggs then add half a cupful of ful of. coconut ad; this powdered sugar and three-fourths cup- and Spre: on top of the custard: 1y in a hot oven. Dry and mellow— odikea rare old wine a snowy Christmas Eve. ; A Ginger Ale of Unfargettable And somewhere - within the-memory of every, epicure hovers.another taste, never to Distinction the steam- bé forgot, always to be long re- membered . . . a clear, crystal glass through which the light STAR, WASHINGTO! D. C. MONDAY, OCTOBER 29, 1928, PERSONAL HEALTH' SERVICE BY ,WILLIAM BRADY, M. D. Acidity and. Acidosis. It is remarkable how fascinating a new name in the morbid realm is to the introspective layman. For' example, physicians have been estimating "blood pressure for 50 years or more, as rou- tine practice, but the laity discovered “blood pressure” only 10 or 15 years ago and has been sorely afflicted by it ever since. Surely it was not the doc- tors who suggested to the laity that “blood pressure” is a malady. Another sterm that has had a great vogue with the unsophisticated lay pub- lic but is now losing its hold upon the popular imagination is “neuritis.” Ten years ago this term was much favored by folks who wished to be “up to date” even in their complaints. A certain Mrs. Malaprop suffered pangs, twinges or threats of “neuritis” whenever she craved a pick-me-up, or her customary “tonic” or “sedative,” or whenever any vulgar boor mentioned in her presence such a common ailment as rheumatism. And of course the nostrum boys were keen to cater to Mrs. Malaprop's taste. All the most vicious pain killers or sense benumbing dopes added ‘‘neuritis” to their category of complaints, and some of our la-de-da doctors were sharp enough to take the cue and develop a brisk trade in the treatment of spurious “neuritis.” But this fad, too, is passing; make-believe “neurities” is waning in popularity, perhaps because it became so very “common.” Anyway, only the verest tyros in morbid tinkering now affect “neuritis.” Why, sometimes the patient who complains of ‘“‘neuritis’ really has it thesp day; though, curi- ously enough, the suspicion that the trouble is neuritis is generally the last thing that occurs to the mind of an actual victim of inflammation of a nerve. It would be highly improper to describe such a disease here, but it is not amiss to_say that no doctor can make an honest diagnosis of “neuritis” that is here today and gone tomorrow. Perhaps “acidosis” is the rhost popu- lar fancy of the morbid minded at present. Maybe we shouldn’t mention this at all, but there is evidently wide- spread confusion about acidity and acidosis and a great deal of unwise tri- fling with the diet and medicines on the part of people who really have nothing the matter at all, and this column pur- ports to help well folk keep well. So here's the lowdown about acidity and acldosis. ‘Acidity refers to the proportion of hydrochioric (muriatic) acid in the normal gastric juice or to the excess of acid in that secretion in various dis- ease conditions, or to excessive propor- tions of lactic, butyric or other acids formed when starches or sugars or fats ferment or decompose. All this acidity is strictly confined to the stomach or intestine, or maybe the gullet. In any case it has nothing whatever to do with the state of the blood or with the acid- base balance of the body generally. Before the acid-base or acid alkali balance of the body or of the blood can deviate one way or another from the normal state of health there must be some disturbance of metabolism, some change in the rate of combustion. Such disturbance bears no relation to the de- gree of acidity in" the stomach, Thus it should be clear that there is no sign or symptom by which a layman can even suspect acidosis. So where do you get that notion? (Copyright, 1928.) OUR CHILDREN By Angelo Patri Halloween. This is the night of the goblins and fairies. It is particularly the night for the boys.and girls in their teens. They half believe, half doubt the old legends that tell of sweethearts seen in the mirror over the left shoulder, of sweet- hearts’ initials written in the curling apple peelings. Only half doubting, they rush into the fun. A good Halloween party is due these youngsters. All the oid customs are to be burnished and honored in the ob- servance this night. The wedding ring burled in the cake, along with the thimble, must be ready. The dance and the music and the games from bob- bing apples to blindman’s buff must be layed. The pumpkin-shell goblins must be lighted of course, and the Halloween goose’ ought to be served. There is nothing like a dinner served according to fixed ritual, to make and keep a family in unity of spirit. The old Hal- loween_feast, soup of the goose wings giblets, "the roasted ‘goose, stuffed with apples, the potato pudding and brown gravy, mashed yellow turnips, creamed caulifiower, mashed, creamy potatoes piled like snow, celery, apples, nuts, cider, fresh from the press—and then the games. The party must end: with the Sir Roger Ds Coverly. Old folk and young folk, and altogether, up the middle and down again. Then home sweet home— and you have spent an evening redolent of American history, of American home life, of American ideals. I've left out the radio and the phono- graph and the jazz music. You can have them if you want them, but you see Halloween is an old festival. To get its-full flavor it must be celebrated in the country, on the farm, in the pleasant old ways that are like com- forting balsam on aching hearts. Youth knows little of aching hearts, d we can manage to get far enougl away from the shadow that pursues us to give them a gay y that will stay strikes and divides into a thousand glisten- ing rainbows . . . intriguing aroma.. . . a mellow, bubbles rising . . . an subtle taste, not too dry and yet not too sweet . . . a tingle of goodness on the tongue. . . . You have drunk the beverage. “Canada Dry,” the cham- pagne of ginger ales!, with them as the memory of yours has stayed with you. If you have to have the party in the city there's a way. There are pumpkins and fixings in the nearby shop, and the rest of the party, the most important part, you can fur- nish yourself. Fill the minds of the youngsters, big and little, with the true idea of this old festival. Make it so full of cheerful antics and mysterious doings that there v;m be no room for less happy expres- sions. Bring out the old costumes, let the children dress up. Tell the old stories— have you read Sleepy Hollow legend lately? Sing the old songs. And don't !ol:iget to join in the Sir Roger at the en Make this Halloween a taste of old Americ: Mathematics. Women with a good sense of fashion proportion are putting one and one to- gether and making smart two-piece cos- tumes which serve a variety of purposes. ‘The foundation for such a- costume is the separate skirt. *It is truly an aristocratic garment this Winter, for most of the leading designers of Paris have created models. The one above, by Vionnet, is of tweed, with interesting circular cut knife pleats and slit pockets. AUNT HET BY ROBERT QUILLEN. “I owe Sallie a letter, but it’s hard to write girlhood friends except when you're blue an’ wishin’ for the old days waen you wasn't married. for rubber panties and diapers. Fol AT ALL GROCERS A ‘T(e‘al Ginger Ale Made fromb T{e'al Famaica “Canada Dry” has rightly won its place among things epicurean. It is made with something of the care and skill expended on the making of a rare old wine. Pure Jamaica ginger: is used. dients are selected and- blended-with:the Ginger is the Its other ingre- drink FEATURES, 29 At All Meals A delicious cup of SALADA gives an added pleasure to all meals of the day "SALADA" Annite Makes Your Clothes Wear Longer OU don't have to scrub clothes when you wash them with Annite. Scrubbing clothes breaks fine cotton and linen threads and may start runs in silk, causing them to wear out quickly. Annite dissolves the grease, the greatest dirt collector. When the grease is dissolved the dirt rolls off. Clothes washed with Annite rinfe completely, are never dingy and wear longer. Use Annite for Pots and Pans Annite is a soap powder that works on every tiny particle of grease that gets into the corners of pots, pans and skillets. Then Annite dissolves the grease which holds food particles and makes washing difficult. Annite will not harm the hands, Use Annite sparingly— a little goes a long way 8-oz. pke. 5-Ib. household size At Department, Drug and Grocery Stores “Canada Dry” onthe cap is your guarantee of purity, genuineness and fine flavor, Don’t gecept substie tutes or imitations, utmost care. The proportions in which part of the ingredients are mixed is a care- fully guarded secret. Its delightful sparkle result of an exact and carefully deter- mined degree of carbonation. - And as a result you have a drink of dis- tinction. Order it when you dine out. For here isa Serve it with dinner tonight. to’be long remembered, The (Champagne of Ginger Ales Extract imported from Canada and. bottled in the U. 8.°4. by . + Canada Dry: Ginger Ale, Incorporated, 25 Wy 43rd St., New York, N.. Yo