Evening Star Newspaper, April 14, 1929, Page 67

BY MARY MARSHALL. HERE are some materials that go together as obviously and as indisputably as roast lamb and mint sauce. Organdie and ribbon, velvet and georgette, fine Jace and chiffon, coarser lace and linen. if ahy one suggested using fur on linen or lace on tweed we would feel that either her mind was a blank on ques- tions of dress or else that she was a distinguished dressmaker with the cour- age of rather unusual convictions. For the past 10 or 12 years there fhas been a tendency to break away from jsome of the old conventions in this gard, and fabrics and materials have been used in ways and in connections hich would once have been considered t of the question. One reason that this has been pos- ible is that materials themselves have nged, so that many of their old mitations no longer exist. There are lvets as soft and pliant as chiffon, here are tweeds fine and supple and ree from any of the rough, tweedy, ob- rusively durable aspects that were once ‘haracteristics of tweeds in general. Ginghams have the fineness of weave and color of silks. Piques and linens re printed in as attractive figures as organdies or English prints. Many of the new frocks and wraps how clever combinations of two or ore different sorts of fabric, as well ps the combining of three or four tones n the same sort of material. There ere French afternoon frocks in the te Winter that showed -the use of vet, satin crepe, crepe de chine and prgette in degrade tones. Usually the ivet was in the darkest tone of the JRor chosen and the georgette in the htest. Of course this sort of thing d to be done extremely well not to bk botchy. his idea of combining two or more terials—or two or more shades of e same sort of material—has a help- | application to the problem of the pman who makes some of her clothes who occasionally faces the problem making over an old frock. And the man who likes to buy remnants or her short lengths of material need ot be at a loss this season to.know ow to make use of them. The return of the separate blouse— ften in a different shade from the kirt-—has its advantages, as well as its jisadvantages. One need not .spend ours trying to make perfect matchings pt colors that eventually prove to be fnmatchable. With thle separate cloth br silk skirt one may choose a blouse an off-white tone of the same color pr if the skirt is not dark the blouse ay be a darker version of the same hade. The darker blouse, is, I think, ather newer than the lighter blouse. A number of frocks and smaller gar- ments, made from combinations of ma- THE‘“SWDAY STAR, . WASHINGTON, D. C.,‘,'APRIL" 14, 1929—PART 3. Tany Fabrics Provi NAVY AND PASTEL BLUE SILK WERE COMBINED TO MAKE THE BLOUSE SHOWN AT THE LEFT, AND THE SLEEVELESS SPORTS JACKET I MADE OF BROWN, ORANGE AND BEIGE CREPE DE_CHINE WITH BORDER OF YELLOW. women. Needless to say these ings were not so composedjas a mat- ter of economy or for of using up small pieces of nice material which might otherwise be wasted. But they do offer suggestions to the woman who terials, are shown this week—from k may be faced with such problems. among the Spring wardrobes of well Your Baby and Mine (Copyright, 1929.) BY MYRTLE MEYER ELDRED. If the ultimatum has been uttered that the baby must be bottle fed the next problem is: “With what?” Many authorities agree that, all things taken into consideration, the simplest formu- las are the best, and cows’ milk, suga jand water represent just that. Cow. milk, or goats’ milk if it is easier to ob- tain, is a naturai food. It is designed to nourish a young animal,. and though not the buman young, the baby will soon become used to its differences from mother’s milk, if cows' milk or goats’ milk is begun cautiously. Cows’ milk is one of the chief foods in the baby's diet for years to come, so that, if one must bottle-feed him, it is as well to allow him to become accus- tomed to that. ‘The use of an ordinary grade of cows’ milk, pasteurized grade A, certified’ or raw, diluted with water in order to cut down the proportion of protein (which is in excess quantity in cows’ milk) and to which sugar is added, should be ac- companied by no digestive upset with most babies. If the initial formula causes trouble one need not sniff at cows' milk and assert, “My baby can't take it.” It is more than [possible that it is the combination of ements that is at fault, and not e elements themselves. Boiled milk is easier to digest than raw milk, because boiling reduces the protein to a finer curd, one more-like hat of mother’s milk. Lime water used 0 be utilized for this same purpose, but lime water, because of its impurities ind its tendency to alkalinize the stom- ch contents, has gradually been re- placed by boiling. One eminent pedi- atrist asserts that there is no possibility of making lime water clean and pure enough for a baby's use, use, of course, it cannct be boiled. Bugar is necessary in the formula for 0 reasons. Mother's milk contains ore sugar than cows’ milk. Also di- uting the milk likewise dilutes the ugar, so all formulas contain sugar to ke up for the lack. If no sugar is the mother will notice some quite Beige Hose One cannot choose - one's .stockings with too great care and the reports’ that come to us -from ' France that ‘women ";rz vlvneulr‘h( _eo}:_‘ stock- Wi col *"!‘ m: rose _stockings'. characteristic reactions to the formula. The ‘baby will have hard, marble-like stools the color of clay, or the baby will fail to gain, even though he is taking all the milk he can digest. These stools are indicative of too much protein and too little carbohydrate, and sugar fur- nishes this element in a better and more easily digested form than starch. Hence the addition: of sugar usually ends this trouble All kinds of sugars are used in formu- las. There is no rule about which one, for it depends upon the baby. One sugar may not agree as well as another, and this should determine the type rather than some neighbor's experience.. Malt sugars under various trade names are very popular, as is corn sirup. Cane sugar is somewhat less so, and milk sugar somewhat less than that, Perhaps this popularity is the result of long years of testing out various kinds o{' sugar, and the discovery that in most cases the malt sugars or corn sirup prove more satisfactory. Evaporated milk (unsweetened) and dried milks (both sweet and lactic acid) have a very real place in the diet when fresh cows’ milk is not to be had. We find this & not at all uncommon prob- lem amcag small-town mothers, and we feel that the above milks can very satis- raclvaurny replace dairy milk of inferior grade. It is essential when using any type of bottle formula that fresh fruit juices be a daily part of the diet. Vitamins are lost in home boiling the milk, in m: .1t suitable for the market, and in evapo- |, ration or drying processes. This is not of great importance so long as the mother is aware that she can and must replace these vitamins by the use of orange, tomato or cabbage juice daily. When the baby is to be bottle fed the mother must make herself acquainted with simple formulas suitable for va- rious ages. She should have the e: advice of a physician, one who ler- stands infant feeding, who can give her first formulas and watch ef~ gowns— with rosé * eve- | fect. for Evening the, rather erisper, more summery frocks of not too delicate tones the effect was good. For a chiffon frock of a delicate tone, however, the mo 3 lored stocking . ) of There is always the satisfaction that in choosing the hter evening shades of beige—MNght tones on the flesh ne . ¢ _actually go ‘wrong.n";%:_‘overy mm sets. is well chosen here as well as abroa for the black even ing or uneven want to be a trail*blazer it is better, haps, to forget that these pastel ted stockings had ever been men- ie women at Palm Beach last Som ‘Winter chose swcklnfs of sun-tanned hue for antly info Teally are - |'sible to introduce color in durable and | pretty sure to be a “flop.” Color in Kitchen Speeds Up Work Any sort of decorative scheme in the kitchen that complicates the problem of keeping it clean and neat is rather fool- ish, but nowadays it is perfectly pos- substantial and workmanly materials. I would not suggest having potted geraniums on brackets at the sides of the kitchen windows, nor would I rec- ommend & rug, even a washable one, anywhere on the kitchen floor; ruffied | curtains and decorative curtain pulls seem rather out of place; but I do think that color in some form helps maid and housewife who have work to do in the kitchen. In choosing the kitchen color scheme you should be guided somewhat by the exposure, Blue should never be used n a sunless kitchen, nor should orange be used in a kitchen that is bathed in sunshine most of the day. 'The size of eéhe kitchen, too, should be consid- ered. A most attractive kitchen has inlaid linoleum of a dark green on the floor— walls are cream yellow and the straight, simple window curtains are of a slight- Iy 'per cream. h AT THE LEFT A DINNER FROCK MADE OF SATIN AND TWO SHADES OF CREPE DE CHINE, THEN A FROCK OF FIGURED AND PLAIN SILK, THEN BLACK LACE COMBINED WITH BLACK GEORG- ETTE AND ECRU LACE, AND AT THE RIGHT A PRINTED AND PLAIN CHIFFON FROCK WITH A T:\FFP;T»\ SASH. Way to Make Life Simple BY ALLENE SUMNER. The- rest of the girls are having a glorious time of hilarity over what they term Hilda’s return to the life simple. Agnes confided at the bridge luncheon when some one demanded an exf!annnon of Hilda's absence, that Hilda was dyeing natural pongee for some apple-green living room drapes. “Imagine!” Agnes had hooted as only & lady can hoot. “Buying pongee by the yard, dyeing it, making up curtains, when she could run downtown and buy her green curtains ready made, with nothing to do but hang them!” “Hilda makes life so unnecessarily complicated,” remarked one of the others as her contribution to one of those best-friend conversations, which even your best friend won't tell you. “Take her meals, for instance. Why, Harry and I were there for dinner the other night and she had soup she had made herself with stock and all that, when she could have had about the same thing out of a can, and a roast— and you know what that means, home all afternoon—and a gelatin salad—that means starting it hours before dinner —and that tricky mousse she mak for dessert.” “S8he even makes the children's dresses,” continued Jean. *“I tell her and tell her that in this -modern age it's plain barbaric to make anything, and even then you just can't get the style in homemade thl.ng that you can get in the store ones. But she will go on making Betty Jane's little dresses and Junior's suits.” My own comments were withheld, not because I don't like gossip, but because I had happened to be favored with some of Hilda’s own philosophy on the subject of why she ed and ;rhu:h made the picture somewhat dif- erent. “The trouble with life today,” Hilda had phil ized once over the re- treating back of another tea caller who left after consuming two hours with her troubles, “is its simplicity. woman would stop hunting so tically for an easier way out of every. thing, spending every it nickel she can lay her hands on for some fool time-saver, and then not knowing what to do with her time, she'd have little time for such mischief as fussing over what the neighbors say about her. or fidgeting for fear her husband’ll fall in love with his secretary. “I know Life was too easy for me when I bought all my food and furnish- ings and clothes ready-made. Now I'm deliberately going back to the ways of the good old days; it may not be economical, and the results of my cook- ing and my sewing and my furniture painting may be far inferior to what's on the rket. But it gives me a full day’s job; it gives outlet to any creative sewed and dyed and seamed her own, ' im; energy I may have. And, to me, that's iportant.” Planting Time for Window Boxes BY BETSY CALLISTER. F you stop for a few minutes and think about window boxes—win- dow boxes at the front of a house in = dingy city street, window boxes filled with lovely Spring flowers flanking the windows of a large city apartment, window boxes at the ground floor of city hotels, boxes out- side the bedroom window where you can smell the fragrance of the flowers when the wind blows through the win- dow, boxes on -your office windows, boxes outside the school room window. If you just keep on thinking of win- dow boxes in that way and recalling all the lovely ones you have seen you will end by feeling that something ought to be done to make penple more interested in window boxes. You will want to start a society or organization of some sort to promote window boxes—or at least you will want to set a good exam- ple by planning a window hox or two of your own. . Nine people out often to whom you ‘mention dow boxes, if they have an; to say on the subject at all, tell you that they are all very well planted and tended by experts, but that when looked after an amateur are 'hat is, the x that starts out by beiny J miniature dell of English daisies an pansies will Runaway Jean and Bill, aged 21 and 22, re- spectively, ran away and got married. Both are “only onlys” and, as such, were given everything their doting parents could give them. Jean's parents are “well fixed” and she had almost everything she craved, even to her own little green roadster. But Billy's family had more of a rub. ‘Technically, Billy isn’t an “only only,” for he has a sister, Marle, 10 years older than himself. ~But to their widowed mother, Marie's job was to do things for Billy—to. help educate him, keep him in clothes and spending money. Whyfln Marle fell in love and told her mother that she ed to marry, there was a great fuss, How, her mother wanted to know, was Billy go- to be icated and have all the &m he-needed if Marie's help was cut off. ther Bill should So Billy, at the expense of several le, meandered his way over h the much-tooted “edu- in the course of a week or two be as unpromising from a floricultural point of view as a dish of wilted spinach, and, by the time another two weeks has passed, an arid wilderness. But from those who have experi- mented with window boxes and now keep them blooming all through the season and from my own experience I know that what is almost always wrong with unsuccessful window boxes is that they are not kept sufficiently and regularly moist. Rules that apply to watering flowers in the garden do not apply to window boxes because window boxes are ex- posed on five sides and naturally dry | out much sooner than garden beds. Of | course it is le to keep the soil too wet, but it is amazing how quickly the water dries out. A good plan is to give the boxes a very thorough wetting once a day —either in the early morning or late afternoon and emough water should | be used to peneirate all the way through, not merely'to wet the top ! and trickle part way down. | Then, of course, one should choose plants that are adapted to the posi- | tion of the box. Flowers that flourish | in the, sun should be placed ‘on a window' sill with a southern exposure, while for the window where the bright sun comes but little, flowers of the sort .that. need little sun'should be selected. The- nurseryman who sells you your plants can give you the suggestions needed on that score. u (Copyright. 1929,) - Marriage too many Billies and Jeans are so rear- ed. Of course, the result’s too bad, but one could weep more for their victims if they'd faced such probabilities a lit- tle sooner in the absurd game. Teapots Need Bath. There is a device for, washing tea- pots in use in some large Kkitchens. It consists of a substantial wire basket with.a sort of fountain in the center. The teapot is turned upside down over the fountain, the tea leaves and tea drop into the basket and on press- ing .down the teapot the fountion plays apd the teapot is thoroughly washed inside. ‘A simple yet ingenious device—but one that be hardly worth while in the family kitchen. ‘Teapots really deserve much better washing than they usually receive. Of course, every one who knows anything about tea-making knows that china or earthen teapots should always be used in preference to those of metal or enamel ware. It is nat enough Lierely to dump’ the tea leaves and rinse out the pot. It should be washed thorough- 1y with soap and water and then scalded than _dating, - hnmol‘-%’fi;e ating, saxophone. 3 i ing, frat dances and stag drunks. While Marle was figuring out ham- of | Devter still, with a small wire stiffened on the inside and wiped on the outside and left with the cover off until the inside is quite dry. Care should be taken to keep the spout free from an ac- cumualtion of sediment. This may be done with & corner of the dishcloth or, (o e e Bkl ve pot is carefully 3 ed.p:nlzed‘lng‘;rhd after every using. Coffee pots deserve tmy be laid to a poorly washed coffee pot. 2 F e AT g BB AR e OB NAT A RO~ e/ 7’%-"’/?"'/ HERE ARE SOME WINDOW-BOX SUGGESTIONS.-AT THE TOP, And the teakettle. Plenty of house- wives, I am sure, almost never m VINES TRAINED TO GROW OVER AN ARCHED, AWNING.LIKE TRELLIS, AND A BASKET-WINDOW-B0X. BELQY, A BOX FACED WITH COLORED TILES. ABOVE, AT THE RIGHT, A BLOUSETTE MADE OF PRINTED AND SOLZD CREPE DE CHINE; AT THE LEFT, ONE OF BEIGE AND BROWN CREPE DE CHINE. IN THE CENTER, AT THE LEFT, SCARF AND BELT MADE OF TIE SIL! A SHORT HANDKERCHIEF ; TO THE RIGHT, A SCARF MADE OF NARROW STRIPS OF DIFFERENT COLORED MATERI- ALS. THE SCARF BELOW AT THE RIGHT IS OF PLAID AND PLAIN CREPE DE CHINE WITH VANITY POCKET. THE EN. *\ VELOPE PURSE 1S MADE OF BROCADED SILK AND BAG MADE OF SILK AND PRINTED RIBBON. Don’t Have Left Overs For Greatest Economy BY THE FOOD EXPERT. ‘The best way to solve the problem of left-over cookery is to have just as few left overs or what my English friends call “cold remains” as possible. To the majority of housewives it is this business of using up food left from the last meal that takes the joy out of cooking and meal planning. Throw- ing away good food is something that few of us can do without a twinge of conscience, and yet the time taken to present it in palatable form at the next meal is sometimes out of all proportion to the value of the dish produced. 1 do not mean that I think a knowl- edge of left-over cookery is unnecessary. Far from it. We should not be daunted by the sight of one or two cold baked tatoes, & tablespoon or so of oatmeal left in the top of the double boiler, a bit of cooked tomato or the ends and bones of a porterhouse steak. But we should also remember that made-over dishes are never quite so wholesome, not so toothsome, as dishes made from fresh materials, and they often repre- sent double expense in fuel and time. I know I have harped on this sub- Ject before, but I am speaking of it now by way of offering some figures that I '.l’l;lnkl will be hdtlplull:n m.kl"n' your original plans and purchases. For instance, if you know that from a d of raw apples you can get about four and a_half cupfuls of apples after they have been pared and cut up, and you are buying apples specially for a pudding or a salad, you can easily tell Wwhether you should buy a pound or half a pound or two pounds and what proportion of those you buy you should cut up for the salad or pudding. Also if you know that from a pound of dried apricots you can get after they are soaked and cooked about four and s half cupfuls of apricots without juice, then you can tell about what proportion of a pound you will need to prepare if you want stewed apricots for break. fast, one or two mornings. One pound of dried lima beans when soaked and cooked gives six an half cupfuls, One pound of white beans when soaked and cooked gives seven cupfuls. One pound of cornmeal when cooked gives 14 cupfuls. One poum‘i 10! farina when cooked ves 12 cupfuls. mo:u pound of macaroni when cooked gives 12 cupfuls. One pound of rice when cooked gives eight cupfuls. One pound of spaghetti when cooked gives 11 cupfuls. One pound of tapioca when soaked and cooked gives seven and & half cupfuls. One pound of cabbage when shredded gives five and a half cupfuls. One pound of chopped raw beef is Ngfl = "md cu?mfiied prunes when ne pound of soaked and cooked gives three cupfiis —without juice. For every cup of milk or water usef in griddle cake batter you can get about fifteen medium sized griddle cakes. A cup cake recipe will yleld about twelve usual size cup cakes for every cup and a half of flour used. New Houses Always ey Pique Our Curiosity No doubt when our ancestors dwelt in caves or made their homes in the branches of trees, men and women used to enjoy visiting each newly in- habited cave and flocked to call in the tree that had most recently been taken over as & human abode. Don't forget this human failing if you go to live in a new hduse. Remem- ber that your friends and real admirers will be especially anxious to see your new house because they hope to find it suited to your taste and theirs, and other acquaintances will make the most of their acquaintance when you move info your new home. General neighborhood discussion usu- ally follows the opening of a new house. Everybody has some suggestion to make, some improvement to suggest. They don't usually make this before the owner, but wait until they get together in his absence. S0 be prepared. Re- member that -you, too, have probably taken part in this picking to pieces of some neghbor's house, so now that it is your turn don’t feel hurt if you are treated in the same way. M Bionea: House warmings are. old- n but they are well worth while. If you g0 into a new house set some day as soon as possible when you bring your friends to come and see your house. If you have a long list of friends and acquaintances who will be interested in your house, a tea or reception may be most convenient. If there is a smaller group of intimate friends an evening party or dinner may be the best ar- ement. ‘However, remember this: If you set some definite date, you will not be bothered with chance calls that ma/ not be welcome when you are in the throes of settling. It is always courteous to satisfy mlee'l curiosities regarding a new . Recently at a young bride’s at home one of her assistants who had been & fecent wed- Bote. so the bride was caused no anxiety by the exhibition, but remained calmly below stairs with her guests. Hidden Treasure. In this day of checking accounts, safe deposit vaults, wall safes, bur- glary insurance, of pursers on steam- ships and clerks in hotels who safe- guard our valuables for us, it is dif- ficult even to imagine what must have been the anxiety in the days when every woman had to look after her treasures for herself. And yet even our grandmothers can sometimes tell us of their jo of the bed, of their money in chinks of the wall or sewing it in the wide hems of their skirts. And the secret drawers and slides and cubby holes that we find in interesting old pieces of furniture bear witness to the fact that women of former generations have had a far less easy time of it to hide their treasures than we. In the bureaus, desks and other pleces of furniture made by the master cabinetmakers of the eighteenth cen- tury in France and England much time and skill were used in making these secret hide-away places—the lo- cation of which and me of opening was often kept a deep secret between the maker of the plece and the owner. Sconces Revived. Sconces are pendants, min&:eeonudfnm-m:thmflt- Tor that is fastened against the