Evening Star Newspaper, April 12, 1929, Page 35

WOMAN’S PAGE ™ Rings Appropri BY MARY MARSHALL. . Not without some difficulty have the older women of the day been taught thet fashions in jewelry moved almost as rapidly as fashions .n frocks and * and that it was not really smart 10 wear the same collection of finger kings in season and out for 20 years RING ON HAND IS SAPPHIRE IN OBLONG SHAPE WITH CRYSTALS AT EACH SIDE; BELOW, ROSE QUARTZ SET IN SILVER WITH JADE, ONYX AND DIAMONDS: ABOVE, LARGE CARNELIAN SET IN GOLD; AT LOWER LEFT, MODERNISTIC RING OF GOLD. and more. Really good rings, they felt, were like really good furniture—some- thing you expected to use for a life- time. And there was also the feeling with some of them that the safest ate to Costumes place o keep & ring was on one’s fin- gers.” The idea of having precious gems reset every season or so or of wearing a really valuable ring only when it was particularly appropriate to the cos- tume was not at all to their liking. But the idea has at length been ac- cepted and one sees far fewer women with fingers laden flt&fln& whose sole recommendation is b 'y con- tain diamonds of the first water than was the case a few years 2go. And while it is the fashion to wear a& solid pha- lanx of bracelets several inches up the arm, it certainly is not in keeping with present good taste to wear a miscel- laneous collection of diamond rings at the same time. Some very well dressed women wear no rings whatever save wedding or en- gagement rings, and the number of married women who are willing to leave off {heir engagement diamonds for sportswear is increasing. A ring to be really becoming and to flatter the hand has to be rather large—and to be smart it has to be rather striking. Pretty lit- tle rings look well on very large hands. This week’s help for the home dress- maker provides a special sketch of a new fringed frock which I thought especially worth while because the deep hip yoke to which the fringe is at- tached may be conveniently added to any simple little silk crepe frock with- out making any alterations whatever in the frock. Besides directions for mak- ing the girdle, the circular contains directions for making the fringe from silk which may be bought by the skein at considerably lower price than the |actual fringe. If you would like a copy jof this circular, please send me a stamped, self-addressed envelope and I will be glad to send it to you. (Copyright, 1920.) MILADY BEAUTIFUL BY LOIS LEEDS. Eggs as Beauty Aids. ¥gg faclal packs and egg shampoos have been used for generations as helps to beauty. While -such treatments have been largely supplanted by com- mercial preparations, there are still cases when nothing will do so well. Cosmeticlans kngw there is no bet- ter shampoo for bleached hair than soapy mixtures tend to mat the Usually four to six eggs are re- quired for the shampoo with yolks and whites beaten separately. The hair should be moistened with warm (not hat) water and then a little of the g8 hair. beaten yolk applied. Rub the egg into the hair thoroughly and then rinse it out. Repeat the process several times (until the yolks are used up). Next be- gin with the beaten whites and apply them little by little, just as the yolks ‘were used. The rinsings must be very WORLD FAMOUS STORIES MR. PICKWICK HAS FUN. BY CHARLES DICKENS. Charles Dickens, 1813-70, was a_Briti novelist, suthor of ‘“The Pickwick Paper: <David "Copperfield.” ““Tale of Two Cit etc. Mr. Pickwick appeared without his gaiters for the first time within the memory of his oldest friends. “You mean to dance?” sald Wardle. “Of course I do,” replied Pickwick. “Don't you see I am dressed for the purpose?” Mr. Pickwick called atten- tion to his speckled silk stockings and smartly-tied pumps. “You in silk stockings!” exclaimed Mr. Tupman jocosely. “And why not, sir—why not?” sald }1‘41'. Pickwick, turning warmly upon im. “Oh, of course, there is no reason why you shouldn’t wear them,” responded Mr. Tupman. “I imagine not, sir; I imagine not,” :xd Mr. Pickwick in a very peremptory ne. Mr. Tupman had contemplated & laugh, but he found it was a serious matter. So he looked grave and said they were a pretty pattern. “I hope they are,” said Mr. Pickwick, fixing his eyes upon his friend. “You see nothing extraordinary in the stock- ings, as stockings, I trust, sir?” “Certainly not; oh, certainly not” weplied Mr. Tupman. He walked away and Mr. Pickwick's countenance re- sumed its customary benign expression. “We are all ready, I believe,” said Mr. Pickwick, who was stationed with ‘the old lady at the top of the dance, and had already made four false starts in his excessive anxiety to commence. “Then begin at once,” sald Wardle. “Now!” E Up struck the two fiddles and one harp, and off went Mr. Pitkwick into hands across, when there was a general clapping of hands and a cry of “Stop, atop!” u?wmv- the matter?” said Mr. Pick- wick, who was only brought to by the harp - desisting, and could have been stopped by no other earthly power if the house had been on fire. “Where's Arabella Allen?” cried a ‘Here we are!” exclaimed that gentle man, emerging with his pretty com- fon from the corner. As he did so {1t would have been hard to tell which was the redder in the face—he or the young lady with the black eyes. “What an extraordinary thing it is, | Winkle,” said Pickwick rather pettishly, place befor “Not at all extraordinary,” said Mr. Winkle. “Well,” said Mr. Pickwick, with a very expressive smile as his eyes rested on Arabella,’ “well, I don’t know that it was extraordinary, either, after all.” However, there was no time to think Amore about the matter, for the fiddles next couple; off again, all the figures over once more; another stamp to beat out the time; next couple, and the next, thorough and the water must always be tepid. The final rinse should con- tain the juice of half a lemon in a | quart of water, The egg mask is very useful in cor- recting enlarged pores and wrinkles in | rather coarse, oily skins. It is a little drastic for tender skins. Before the mask is applied the face must, of course, be thoroughly cleansed, first with cream and afterward with soap and water. As in the case of the egg shampoo, the yolks and whites are beaten separately. The whites are applied first and allowed to dry. A second coating is then painted on. The third coating is of the yolks, and is put on when the whites have dried. The action of the egg is strongly astringent. When applying it over wrinkles the skin must be held smooth while the mask is drying over that spot. If this is not do the creases will become deeper. After the mask has been on for a quarter of an hour wash it off with tepid water. Do not use hot or very warm water, as that will harden the egg and make it diffi- cult to remove. If the skin is sensitive, cold cream or olive oll may be to loosen the egg. This treatment may be taken once a week. ‘Whites of eggs beaten very light may be used to give a dry shampoo to very oily blond hair. Use the whites of two eggs and add half a teaspoonful of salt to them. Rub the mixture through the hair. When it has dried brush it out well. This treatment, of course, cannot take the place of the regular soap and water shampoo, but it may be used in emergencies or between sham- poos when the hair becomes too oily. | The egg white makes jt fluffy and light. (Copyright, 1929.) Lady Tollinglower herself, took the old | lady by the hand, led her beneath the mystic branch and kissed her in all courtesy and decorum. The old lady submitted to this piece of practical politeness with all the dignity which befitted so important and serious a sol- emnity, but the younger ladies, not be- ing so thoroughly imbued with super- stitious veneration for the custom, or imagining that the value of a kiss is very much enhanced if it cost a little trouble to obtain it, screamed and struggled and ran into Corners and | threatened and remonstrated and did | everything but leave the room, until! some of the less adventurous gentlemen were on the point of desisting, when the young ladies all at once found it use- less to resist any longer and submitted | to be kissed with a good grace. Mr. Winkle kissed the young lady | with the black eyes, and Mr. Snod; kissed Emily, and Mr. Weller, not being | particular about the form of being un- | der the mistletoe, kissed Emma and the other female servants, just as he caught tl . As to the poor relations, they kissed everybody, not even excepting the plainer young lady visitors, who in their excessive confusion ran right un. der the mistletoe as soon as it was hung up without knowing it. Wardle stood with his back to the fire, surveying the whole scene with the utmost satisfac tion, and the fat boy took the oppor- tunity of appropriating to his own use and summarily devouring a particularly fine mince pie that had been carefully put by for somebody else. Now the screaming had subsided and faces were in a glow and curls in a tangle, and Mr. Pickwick, after kissing the old lady as before mentioned, was standing under the mistletoe looking with a very pleased countenance on all that was ing around him, when the young lady with the black eyes, after a little whispering with the other youn, ladies, made a sudden dart larwsrd', and putting her arm around Mr. Pick- wick's neck kissed him affectionately on the left cheek, and before Mr. Pick- wick distinctly knew what was the mat- ter he was surrounded by the whole body and kissed by every one of them. It was a pleasant thing to see Mr. Pickwick in the cenfer of the group, now pulled this way and then that, and first kissed on the chin and then on the nose and then on the spectacles, and to hear the peals of laughter which were raised on every side. But it was a still more pleasant thing to see Mr. Pickwick, blinded shortly afterward with 8 silk handkerchief, falling up against the wall and scrambling into corners and going through all the mysteries of “blindman’s bluff” with the utmost relish for the game, until at last he caught one of the poo: then he had to lers. galvien, they Were ail tred of various ey sal lown of bazing loga s e OUR CHILDREN, BY ANGELO PATRL Precious Teeth. Teeth are priceless. Perhaps that is the reason why we regard them as a matter of course. We grow them for nothing. Never had to pay for one of them. Just like hair and finger nails. Just like them only with a difference. lthyou again_as your l':l‘l" P a8 new. it out, treat it roughly, and it will return again after a few days as good as ever. But if you break a tooth, if you pull it out, that's the end of that story. Of course, the first teeth can fall out without tragedy, provided they are ripe for the shedding. But if they have been damaged, ill treated, ieft to rot out of their sockets, their going will not promise a fine healthy tooth for each gap. One may come, it is true—nature is long suffering—some- times—but the chances are the second tooth will come bearing a trace of the spirit of the old one. If it was a glad free tooth well and good. The second one will come gleaming in pearl and ivory. But if it were a damaged tooth —the health and beauty of the second one cannot be assured. The first teeth are to be watched and tended. If cavities apear they are to| be mended, if you can get a dentist to do it. Most of the dentists I have met are men who dislike having work for little children. This is a field ripe for well trained woman dentists. They can not only earn their living, and a good one, but ghey can have satis- faction of knowing that they have mrred a g;en benefit upon the generation. ‘There are many sorts of tooth brush- es and tooth pastes on the market. Which brush or paste is better I can- not say, but I would like to say that any brushing that is done should be gentle. It is not wise to tear the tissues of the mouth and that is what rough brushing and scouring does. Nor is it good to twitch dental floss down hard between the teeth, If it is to be used, use it gently. See-sawing & stout dental thread between the teeth is likely to do more harm than good. Tooth brushes should be clean. A brush that has been carried to school in the hands of a little child is not a clean brush by the time it arrives in the schoolroom. Very likely the child has used it to brush the land- scape by the way. Rinsing a little child's mouth is about all the washing it needs, if it needs that. Better not wrap a finger in gauze and scour & tender mouth. Na- ture provides for a little child’s mouth unless illness sets in. Then one should be very gentle and most cautions about the washing and rinsing. Gentleness always is best. Save the child’s teeth for him. Begin early to teach him to value them and he will have a reason for keeping them in order. If he likes his teeth, wants to keep them in good condition, he will the more readily take care of them and pay his duty visits to the dentist. — 0 Out of Date. There’s sorrow in the Blue Front store, a mournful - atmosphere; the owner chortles never more, but sheds & furtive tear. It's too old-fashioned to survive, it makes no brisk appeal, and soon the sheriff will arrive, and place thereon his seal. A few old gray- beards teeter in, and sit around the stove, and buy a fishhook or a pin, & nutmeg or a clove. They fill the place with stogie smoke, and ancient tales relate, and this offends the cultured folk, the people up to date. In modern stores there are no chairs where an- clent men may rest, and thresh again bygone affairs, and spring. the wheeze and jest. There is no stove, there is no seat, to cheer the ancient scout, and he must stand upon his feet while buying prunes or kraut; the merchant doesn't leave his task, the graybeard’s mirth to share; there is no little wooden cask of free tobacco there. There is no spacious cuspidor at which & man may aim; they're making fierce and_deadly war on every old-time game. In that old store, once, business boomed, but trade, like flesh, is grass; and now the Blue Front store is doomed, all out- worn things must pass. ‘WALT MASON. Abe Martin Says: It's about as dangerous to lend your name as your money these times. WHY should every housewife use O-Cedar Mops and Polish? w g = H g 2 ; : i d a two-plece black satin dress from Mirande ‘n-back revers and pleated jabot done in most of the time now, but prefers black says. RITA. PARIS.—Princess Ileana o3 for her visit to Spain. ‘ She white. She is dressing in ligh&glot] for ceremonial occasions, her ve! Carrots and Greens. Chop two cupfuls of cooked young carrots very fine and mix with one beaten egg and one tal nful of butter. ason to taste with salt and pepper. Pill small greased molds half full’ of the carrot mixture, then fill up with any finely-chopped cooked green, such as dandell greens or spinach, Place the molds in a pah of hot water and bake in a moderate oven for 20 minutes. Turn out and serve with cream or egg sauce. Coconut Molds. Mix four tablespoonfuls of cornstarch with one-fourth cupful of sugar and two egg yolks. Add three tablespoonfuls of cold milk. Stir this into two cupfuls of scalded milk and cook until thick and smooth. Add three-fourths cupful of shredded coconut and one teaspoonful of grated lemon rind and remove from the fire. Fold in the two stiffly beaten egg Whites. Turn into small, cold, wet molds and chill. Turn out and serve with warm or cold chocolate sauce. fon, dock, beet | in the Everyday Psychology BY DR. JESSE W. SPROWLS. ‘How to Hypnotize. It is generally supposed that the methods of hypnotism and similar psy- chologiral influences are’due to some strange powsr belonging to that mys- terious class of persons called hypno- tists. The fact is that almost any one may be a hypnotist. Certain it is that the idea that a person has to have a “strong personality” in order to hypno- tize is very largely a myth. Any one who understands the way the human mind works and patiently works a while upon & willing subject will be surprised success. Now, how is the mind buiit and how does it work? Here is the key to the whole thing: " Men do the things they think about. So all you need to do in order to hypnotize a person is to con- trol his thoughts, ‘The human mind at a given time is composed of a series of states of aware- ness. At the center of this series is one thing upon which the mind if focused. ‘The individual is more closely aware of the focal or central state than he is of the other states. To take an example: I am now aware that I am writing this article. That's my focal state .of thought. Just outside that state I am aware of the room in which I sit. So, too, I am still less aware of the build- ing in which I live, and still less of the city in which I reside. There are, of course, still other things of which I am less and less aware. Our minds are al- ways, when awake, in some such state of focal and marginal states of aware- ness of our surroundings. Now, to hypnotize, all you need to do is to get the mind of the subject fo- cused upon one thing. Get rid of the marginal states of awareness. This is usually done by getting the subject to think he is going to sleep. Keep on repeating this, and eventually he will be in a stuper. Then the marginal states disappear and he can think of what you tell him and of nothing else. And since thoughts are the keys to ac- aon, he will do whatever you tell him (Copyright, 1921 Fried Tomatoes. Use large, meaty tomatoes, ripe. Cut half an inch thi flour mixed with salt and pepper. Have equal parts of butter and bacon fat hot in a skillet and lay slices of tomatoes in, not touching, and fry on both sides. When done, remove to | a platter and make a sauce by adding one tablespoonful of butter to that left pan and stirring into it one tablespoonful of flour. When bubbling hot, pour in & cupful of cream and stir until smooth. Pour over the tomatoes and serve. Lessons in English BY W. L. GORDON. ‘Words often misused: Do not say, “He ran awkward like.” Say, “He ran some- what awkwardly.” Often in mnounced: Postseript; pronounce both t's, not pos-kript. * Often misspel’ed: Civilly; two I's. Synonyms: , assert, asseverate, aver, declare, maintain, testify. Word study: “Use a word three times and it is yours” Let us increase our vocabulary by mastering one word each Uni&ersally accepted as the standard of excellence - Spinach and Bacon. Cook two pounds of fresh spinach until tender, with just the water thaf clings to the leaves. Drain and season with two tablespoonfuls of butter and some salt and pepper. Add six st of sliced bacon cut thin, brofled then broken into small , and in the oven to keep hot. Turn onf serving plate and garnish with slices lemon sprinkled lightly with paprika. [y of Seal Brand Tea is of the same bigh qualitn Mothers Here Adopt New Bread Widely Urged for School Children HIGH DIETETIC VALUE TOASTS MORE EVENLY| ALWAYS SLO BAKED | TESTED * "RED L It Combines Delicate Flavor and High DieteticiValue, Thanks to Unique “Slo-Baking” Process Your grocer gets it fresh every day. So ask him for it today, waiting only to read the complete and re- markable story we print below. it because it’s for : boon to mothers. By ALICE ADAMS PROCTOR NOW, through the introduction of a remarkable new bread, “balanced diet” has been vastly simplified. It offers in marked degree the very advantages domestic science authorities have been seeking. Namely, high dietetic value and delicious flavor in a with- in the reach of all. R A a S e . dren it mpwk ulf,ewweqmb. It replaces 'INSIST ON WONDER BREAD dinary brands. food. igh. Accordil poiriga fostym rich blood and Other Adyantages You Get Containing, as it does, evuymondand is primarily an “energy food.” ¥ And yet its protein content is likewise - to several authorities it all the protein needed the human body. (Protein, as you :xya know, is the food element that burned-up tissues amazingly. And thus meets ths dietetic need of the day. Its flavor being what it is, the plea “eat you” is needless. Even so-called “difficult children” eat it because they like it. Hence it’s provinga Today ten million women will buy no other kind. So please go try it. By pro- nouncing that name “Wonder” distinctly you will avoid all confusion with or- 1100 calories in "“";.h time. due to it. sturdy muscles.) ice of Wonder Bread and a slice of any bread. Then toast each same length of ' Wonder Bread toast will be browned evenly over the entive surface. The browned. T test will astonish you. fi' ..Much of that faultless toast you in other homes is doubtless What Goes Into It flour. (We use only the heart of the nutritious wheat berry.) ¢ We use double the usual amount of milk. Every drop is pasteurized. We employ, too, a Slo-baking, it is called. A special method of proven, scientific way that seals in the dietetic value of our ingredients and vastly im- proves their flavor. Won’t You Try It? So please go try it at once. Simply to other unevenly prove what it offers you and its dainty flavor. Its freshness. See how evenly it toasts. How easily it slices. | Your grocer gets Wonder Bread fresh every day, in the afternoon. yours. Note CORBY BAKERY Continental Baking Company SEVEN and the next again—never was sucl going! At last,"after they had reached the mwmotm-dnu-mnnumpmm e Ttalso offers calcium and phosphates to harden children’s teeth and bones. Nowforits ing” advantages. For toasting it will delight you. The absence of browned edges is marked. QUICK FACTS about Wonder Bread 1 f&ohkdnnlhdhnh,pmlm. 2. Toasts quickly to an even, golden brown. 3. Rich in food elements for growth and energy. 4. Made of specially milled shoet flour. 5. Double the usual quantity of milk, Pas- teurized. 6. Allingredients tested for quality; purity and nutritive value. 7. At your grocer's, oven-fresh in the afternoon. To maintain its quality day after day, we to great s - gnWepflmphyknEt::fl' of food experts to single one of the ingredient 58 g8 FEE