Evening Star Newspaper, May 24, 1929, Page 42

WOMA N°S PAGE.’ Becoming Colors Easi BY MARY There are so many colors and shades that bear the seal of fashion's favor this season that there is no good ex- | velope so that I may forward the in- NECKLACE AND BRACELET OF RED CORAL AND JADE BEADS GIVE A DISTINCTIVE TQUCH TO THIS SIMPLE FROCK OF YELLOW TAF- FETA WIThL WHICH CORAL CREPE DE CHINE SLIPPERS ARE ‘WORN. cuse for wearing an unbecoming color simply because it is smart. MARSHALL. other transparent materials it is espe- clally attractive. Aquamarine is an- other blue that is decidedly smart. Navy blue is likewise smart, espe- clally when combined with white or cream, and in a season when the neu- tral beige tones are so often seen the navy blue street ensemble has a de- cidedly smart aspect. Chartreuse is one of the most talked about colors of other years—not gen- | erally becoming. In combination w brown, black or navy blue it gives a note of modernity that is sometimes well worth while. . Capucine shades that range from yel- |low 'to brownish orange have been |lauded so often that every ome now | knows that they are really the shades | of that favorite garden flower nastur- | tium. Like the flower whose name they | bear they have the advantage of ap- | pearing well under a bright Midsum- | | mer’'s sun, | A light clear red—not a pink—is often | combined _with white for sportswear. Regny of Paris has recently launched a new orange red called tomato, also a mustard yellow. Patou's most recent contribution to the color list for Sum- | mer is a lovely dark green. Just a touch of hand embroidery is often all that is needed to lift a home- made frock out of the ordinary, and this season some of the smartest cot- ton and linen dresses are trimmed with simple but effective stitches. 1If you would like {1~ know how to make these | stitches and how to use them, please let | me have a stamped self-addressed en- formation to you. (Copyright, 13:9.) Cabbage Rose Salad. Remove the outside leaves of a small, solid, white cabbage and cut off the stalk close to the leaves. Cut out the center with a sharp knife. Place the cabbage bowl in ice cold water for one hour, then drain dry as possible. Shred the remaining cabbage, mix with equal parts of diced celery or sliced boiled white potatoes, moistened with hot salad dressing, and refill the cabbage. Turn back the outer leaves of the cab- bage to resemble an open rose, sprinkle one finely shredded red: pepper thickly over the top of leaves and serve cold. Hot salad dressing—Mix two tea- spoonfuls of sugar with half a teaspoon- ful each of salt and mustard and a pinch of pepper, stir in half a cupful of vinegar and boil all together. Rub one tablespoonful of butter with one teaspoonful of flour to a cream and pour_onto the boiling vinegar. Cook for five minutes, then pour gradually Sapphire is a shade of bright blue that is used at present for both day- time and evening wear. In chiffon and KEEPING ME BY JOSEPH Who Tries Your Temper? T have read with especial interest your recent article on “suppression” and other articles of yours have given me a respect for your sane science. 1 am bringing to you a real question. Can'a woman of 42 correct must one be resigned a faulty temper? hope to one’s unpleasant not.” From my tece you might pleasant enough persop. 1" rarely if ever auarrel with friends. 1 do not resent the minor_slights in shops, subway crowds or at a ticket window. 1 expect rudeness. in crowds and impetuosity at ticket windows. 1 reserve most of my unk'ndness and bad temper for one person. And the memory of my temper lasts long, the shame of destroy- ing the fabric of peace in the house and the cruel words I say to & fine soul. My antagonism is worse when I am tired or depressed. Then it is more ugly than temper, a horridness, an_ inability for a few hours {0 say a decent word. 1t is as if I 00k oUL UDON one Person my private wor- ries or baffiements. I am consciously ‘‘hor- o Now can't this be stopped? True, that this person_and I are not especially companionable. But for the greater part of the time we must live together. There must be a way for a woman of decency and some intelligeiice to get along. Where is my sepse of humor. of tenderness or grateful understanding or even good breeding? I n in this “tempestuous fashion. uet n be @ decent person in the house, can 1 do it? L L V. Reply. I have omitted most of this letter, and let it stand as “one person.” There is often a “one person” in your temper situation, though it may vary from a duet to a triangle to the whole family. Naturally a temper outbreak can't be & solo performance; you must have some- body to get mad at, to vent your temper on. So never mind who the “one per- son” is; it may be father or mother, brother or sister, husband or wife, the housemaid or the cook; for the real problem, as is here so well stated, is flying off the handle. Those who are even-tempered or have Jukewarm angers that slowly or rarely come to the boiling point should have a generous sympathy for those whose temper is hot and quick. It doesn't take much to keep some people sober; they could hardly get drunk if they wanted to, and it takes an almost heroic self-control to keep others from occa- sional sprees. But the temper addict is under far more constant temptation than the drug addict. Temper, espe- cially the irritability kind, belongs to the hysterical family, and the rule for all hysterical symptoms is “control.” the | temper so thoroughly that she won't over a well beaten egg yolk or a whole egg. Mix while hot with the cabbage filling. NTALLY FIT JASTROW. ‘Throw off the switch, throw in the re- sistance, keep your foot on the brakes. Can the thing be done? It can. I have seen many beautiful cases of con- trolled hysteria—control of tears, con- trol of stuttering, control of screaming, control of temper. The rules are sim. ple; to follow them is hard. Just in- ist yield; ignore the more trifing occ: sions; laugh at the ludicrous ones; scorn the degrading ones; rise superior to the vulgar ones. Don't choke it down so much as pre- vent it from rising up. Don't wait for some one else to tell you where to get off; make your own stop signals. The in- curables or hard-curables are the ones| who don’t recognize the “horridness” of ! all, and how out of proportion is the irritation to the disturbance of the peace that it arouses, and to the dismal gloom it leaves in its wake. Some recommend—but this is more fc: younger folk—keeping a chart, with a red mark for every outburst and a blue mark for every temptation avoided. Week by week the color chart changes in your favor until you can award your- self the blue ribbon and think no more about it. There may be other first aids to injured tempers—from counting 10 before you speak to subvocal “damns.” But the last aid you'll have to come to eventually is an anger-prevention drill that you'll have to inaugurate and man- age yourself. This is one of the many applications’ in which good manners came to the aid of good morals and both support mental fitness. Losing your temper is one of those phrases that are used In opposite senses. This inquirer wants to lose her find it again readily. By not losing it on slight occasidns she will succeed. And if an atrocious pun is permitted, 42 is a good age, because it is an age of fortitude. You CanTint the Silkwithout Tinting the Lace ««s+Now that the ne wi er laces...smart women every- Box will ""IF:-d ..H;mflnfllut quick! tint your g::cn Imkm'y . any new eoht‘l yyfll: ire...or it in its origin shades. mf’?m&l the lace at all! And it’s so simple, too. You just “tint as you rinse”. .. without fuss or muss... assured of perfect results always. +++. Ask your dealer to show you 'the new Tintex Color Card. It displays the colors favored by Paris.... | on actual dyed samples of silk. o—THE TINTEX GROUP—, Products for every Home- tinting and Dyeing Need Tintex Gray Baz— Tints and dyes all materials. i | Tintex Blue Box— For lace-trimmed silks — tints the silk, lace remains Tintex Color Remover — Removes old color from any material 8o it can be dyed a new oolor. Whitex — The new bluing for restoring L ekitenoes to all white materiala. | Atall drug, dept. stores’ ind notion counters. .. | anything 15¢ | SUB ROSA BY MIMI This isn't going to be a talk about bargains, and I'm not going to steal the dressmaker’s stuff. No, I want to vouchsafe a little information, as it were, about the prevailing style in women's wear. Yep, it's the style that's bound to prevail. It looks a little as though the mod- ern woman had taken her cue from the Venus of Milo instead of Queen Eliza- beth, for there is something distinctly Greclan in the costumes of girls who dress without formality or formalda- hyde. Now why or wherefore? Well, it'’s something like this: Women got tired of being common carriers for bales of drygoods and they went out of the freight business about the time parcel post put the express companies out of commission. Women thought that dress should reveal an idea, if nothing else. You won't get the dress idea until vyou wise up your little old bean to the idea that woman is just as esthetic as she is dramatic. Never mind these | cross-word puzzle words. I mean the woman feels that she was meant for the stage and studio, not kitchen and office. Well, our modern dress gives us a | chance to star in where the Greek | models left off. Of course, no sensible | girl believes that she is going to be asked to pose for the statue of Diana | or liberty. But, all the same, she feels | that she may have some sort of a shape, and most women are more proud | of form than of face. | Watch ‘em reduce! There's a rea- | son. And there’s a reason for the mod- ern frock, with its low visibility. It isn’t serious, and won't require Congress to pass another amendment t's just woman, the debutante woman of today, coming out. T know it looks as though women had gone back to savagery, but you'll find that the whys and wherefores of her tricky togs are only evidences of her natural desire for self-expression. Naturally there is a sense of free- | dom_in woman’s attire, and freedom is her big word today. I wonder how the Statue of Liberty feels all togged out in that impossiblie skirt of hers? MOTHERS AND THEIR CHILDREN. One mother says: This habit of procrastinating had gotten to be quite a bad one with my little girl before I realized it. When asked to do something or get her wraps on, she would invariably answer: “In just a minute, mother.” When I de- cided that it was a habit and one that | | | | | | | | | | | needed breaking I took Joan aside and ' talked with her about it and we agreed upon a method of correcting it. I gave boxes, one marked “Prompt and ‘the other “Tardy But- Each time she did what I asked her to quickly and bappily, I dropped a white butfon in the “Prompt’ box and when she failed to do so in_went a black button in the other box. When she wished a favor herself, if a reason- able one, if the white buttons out- numbered the black ones the favor was promptly granted. It has cured her bad habit. PARIS.—Even fluffy tulle dance dresses are more apt to be black than Jean Latour has one a little more elaborate than some, with wide light color. ruffles bound with satin. Planning a Week’s Food A crisp, brown and juicy roast duck- ling, filled with a savory dressing made of duck liver, celery, bread and onions, forms the piece de resistance for our Sunday dinner, and should tempt the most lagging or finicky of appet Cold, strained and tart epple sauce, or crushed canned pineapple adds the needed zest for a perfect flavor combi- | nation, and supplies as well some of those wholesome and nutritious mineral | salts and fruit acids that are so needed to balance a meal. Sweet potatoes, par- boiled and browned in the pan with the duck, or, if you wish, boiled new white potatoes, provide the starchy vegetable, fresh lima beans and a watercress salad, | the green, and strawberry ice cream, preferably homemade, rounds out th meal and makes a satisfying and popu: lar dessert. | ‘When duck is used for a meal there | is seldom anything left over but the bones, but these can be used to make an economical and delicious soup to serve for a luncheol It is planned for Tuesday in the weck’s menu so as not to repeat the duck flavor too soon. A | crisp green salad made of cooked strin; beans (left over from the night before) sliced spring onions and rosy skinned | radishes follow the soup, and nothing else is needed except perhaps a home- made spice cake coated with chocolate frosting, or a few crisp ginger cookies together with a glass or two of good | fruit beverage. This latter may be made of a combination of fruit juices, or of lemon juice with ginger ale, or one of the fruit-flavored carbonated bever- ages. In cooking vegetables at this season | of the year it is always a good plan to cook a few more than will be needed for one meal so as to have some left over to combine with raw vegetables for a salad. String beans are used on ‘Tuesday. On Monday the main lunch- eon dish is a stuffed beet salad. This rather reverses the process, and makes |them a valuable food for stimulating RITA. use of the leftover from the salad to make a hot vegetable served for the| next night’s dinner. Either fresh or, canned whole beets are used for the salad, the centers hollowed out, and the cavity filled with a mixture of cooked lima beans, raw celery and a little onion. The beets that have been scoaped out are diced and heated in a sour sauce for dinner on Tuesday night. Remember that fresh pineapples are at their best in May and early June. Their delicious, refreshing flavor and their high content of fruit acids make appetites and aiding digestion. They are best when peeled, cut in small dice, lightly sugared and well chilled before serving. Pineapple flavor is penetrating nd other foods quickly absorb it, espe- clally milk and butter. So be sure that a:\:&:]:ple is kept closely covered in th Cinnamon Rolls. Mix two cupfuls of flour with three teaspoonfuls of baking powder, one- third teaspoonsul of salt, two tablespoon fuls of butter, and two-thirds cupful of milk. Roll to one-fourth inch in thick- ness, brush with melted butter and sprinkle with half a_cupful of stoned raisins chopped fine, or currants, twi tablespoonfuls of ciiron chopped’ fine, two_tablespoonfuls of sugar and one- | third teaspoonful of cinnamon. Roll like & jelly roll. Cut in pleces- three- fourths inch thick. Place in buttered | tins endwise and bake for al - utes in a hot oven. R | Cream two tablespoonfuls of butter with | SPRINGTIME BY D. C. PEATTIE. If you meet in the merry month of May & man with an expression of rigid ecstasy and a wild light in his eye, it is probably an iris expert from Takoma Park. The iris fever goes with | May as much as malaria with Sep- tember or pneumonia with February. In fact, there are two kinds of gar-| deners—those that have the iris bug and_those that are going to get it. All in all, if you have to be bitten by something, I think it the best mad- ness to succumb to. Lily enthusiasts are now a bit Victorian; rose mania is almost vulgar: anybody can love a rose. It is rather newer and more ex- | clusive to be a_delphiniac, and indoor cactus deserts have had a brief rage, | probably destined to repeat the ancient history of mah-jong, Many leading orchidologists have keepers watching | them. I have resisted the iris-virus as long as I could, but it was a feeble resist- ance. Sooner or later the wild flags will flutter on the battlements of your heart, and you will have your prejudices and preferences. Some hold to their old-fashioned florentines and german- icas, but this is the more cautious group, or those who are just beginning. It is much more fashionable to go in for the dusky beauty of Japanese, the splendors of the orchidlike types, and all the dainty little dwarfs. Ours is not a clemate where all sorts of orchids will grow: as an orchid region the District of Columbia is not nearly so good as the Puget Sound region or Eng- land. It is remarkable, therefore, that, despite this, Washington's suburbs have a very high reputation in the iris world, and I think this is due in great part to the enthusiasm and fine work of Washington and Maryland amateurs. Away down at the bottom of every wwis man’s technical talk about falls| and standards, and hafts and heads, you will come to the real love of his heart—one particular iris, perhaps a whole species, perhaps only one named variety. He keeps this a modest secret from the ears of the crowd, because, if he advertised it too widely, it might S gn cverybody's. garden With requency. But he divulges it to.a chosen few. & Have I, too, a favorite iris, a variety that seems to belong peculiarly to me? Yes, the bug has bitten me, too, and, like' the other enthusiasts, I have picked a rare one—Irls tuberosus—if you must know. Those who care noth- ing for irls would not be edified if I expanded on its odd beauties; try to find it in your catalogues! Veal Birds.w For six servings use three very thin slices of veal cutlet, and cuv each into pleces about 2 inches long and 3 inches wide. Mix one cup of soft breac crumbs with one tablespoonful of minced pars- ley, one teaspoonful of minced onion, one teaspoonful of poultry seasoning, one-half teaspoontul of sali one bea‘en egg and enough hot water to make a | moist filling—usually a tablespoonfut is | enough. - Spread each piece of veal with the filling, roll up and fasten with toothpicks. Roll in flour and brown quickly in hot fat in a frying pan. Then pour off most of the fat, add one diced carrot, one sliced onion' and one stalk | of celery. Pour in one-half cup of | water, cover closely and cook slowly for | 30 minutes. Then add another half | cup of water or a half cup of milk and cook 15 minutes longer. Remove the | meat to a hot platter and make a brown gravy from the liquid in the pan. Molasses Layer Cake. Mix two and one-half cupfuls of flour with one teaspoonful of cinnamon. one cupful of sugar, add two eggs, one cupful of molasses, then the flour mix- ture alternately with one cupful of sour milk with one teaspoonful of baking soda dissglved in it. Bake in a mod- erate o in two layers, FProst with boiled icing to which one cupful of chopped raisins have been added. FEATUR MILADY B BY LOIS 0Oily Hair. | Hair that becomes oily and stringy | soon after it has been shampooed cre- | ates an annoying beauty problem, es- pecially in warm weather. The underlying cause of excessive ofjiness is lack of physical fitness, but | there are also easily controlled locl | causes that contribute to the condition. | One of the commonest of these is| Iack of thoroughness in washing the air. I am often asked if once a week is too often to wash very oily hair. Any sort of hair should be washed®as soon as it becomes dusty, Of course oily hair catches and holds dirt particles more readily than does dry hair, and oil also tends to become rancid. When the hair has been exposed to a smoky, dirty atmosphere it needs cleaning | sooner than otherwise. In general, | oily hair requires shampooing once every seven days. Thoroughness in shampooing is es- sential. To help loosen the oily | dandruff olive oil may be applied to the scalp and steamed in with hot towels before the hair is washed. Ol | treatments are good to use on both dry and oily scalps before the sham- poo. The olive oil softens the deposits of natural oil so that they may be easily washed out. and it does mnot make the hair oflier if the latter is| washed well with soap and water after- | ward. | Use a mild soap in liquid form for | the shampoo. Tincture of green soap | is especially good for oily hair. Lather | and rinse the hair well four to six sepa- rate times, and be sure to get the soap out of the hairline across the fore- head and at the neck. A special hair- line brush or small hair brush may be used at these places. Use soft water if possible for the shampoo. An acid rinse may be used to dissolve the | soap curd on the hair after the soap | ES. EAUTIFUL LEEDS. ar. This makes four sections of hair. ivide each section into several smaller ones and apply the tonic along the parts of the hair with a pledget made of a 3-inch square of gauze with a plece of absorbent cotton wrapped up in the center. Go over the whole scalp in this way. then allow the hair to hang loose until dry, massaging the scalp during the drying. Now brush the hair well USING THE HAARLINE BRUSH with a clean hair brush whose bristles have been covered with a piece of gauze, Change the gauze for a fresh piece when it becomes oily from con- tact with the hair. KriewilheaWiles T've known a lot of human creatures who won distinction in their time; knew them when their haggard fea- tures were all unwashed and dark with grime. I knew them once when they were needy, and lacked the price of decent meals; their hats were fierce, their raiment seedy, their shoes were much in need of heels. But now they're in a blaze of glory, the awe-struck peo- has been washed off as thoroughly as|ple watch their smoke, and I don't tell possible. Mix six ounces acetic acid, eight ounces ohol and two quarts water. Pour a little of the mixture | over the hair (about one-half cupful for short hair) and then rinse it off in the clear water. Do not use an acid rinse on dyed hair, however. Dry with ‘warm towels. If the hair becomes oily before it | is time for the weekly shampoo, an| astringent scalp tonic may be us the dismal story of ancient days when they were broke. There may be one or two among them who glory in the dreary tale of how misfortune jarred and wrung them before they garnered fame and kale. But most of them would like to bury the memories of days long dead, when ,they were sleeping on the prairie_because they lacked a feather bed. They find but little joy recalling the times of bitterness and gloom, when Comb and brush the hair well. Divide ; they walked forth, while rain was fall- it from back to front and from ear to ing, because they could not rent a room. | The man who's gained a lofty station, | his colors fly: SONNYSAYINGS BY FANNY Y. CORY. | sauce in this recipe. g from the mast, who's earned the Nation's admiration. would fain forget the doleful past. He'd rather hear of other matters than of the grisly days of yore, when he was clothed in rags and tatters and had no credit at the store. But up there comes the knew-him-whenner, to tell of days when he was broke, and couldn't raise & measly tenner to get his overcoat from soak. I know full many a splendid fel- low who's risen high by efforts brave, and I would think it base and vellow to tell of when he lacked a shave. WALT MASON. Dried Beef in Sauce. Chip some dried beef very fine. If it is very dry or salty, pour boiling water over it, let it stand for 5 min- utes, then press it dry in a strainer. Prepare a white sauce or brown sauce and pour it over the beef. Stir well and serve. Omit the salt from the Half a pound of f is sufficient for one cupful of ite sauce. dried brown or whi Baby's on a rankage, an’ I'm stayin’ | as far away as I kin. They is bound to fink somebody out to get a lickin’. HAWKIN 1529 14th St. NW. Dec. 3320 Try This Delicious Tea— FLAVOR —MORE NOURISHMENT THE more you eat Kellogg’s Pep Bran Flakes the more you will like them. They a re better bran flakes in every way. They have that famous flavor of PEP that can’t be equaled. The right amount of bran to be mildly laxative. You get the min- eral salts and food elements of the wheat. G Try th ood for children. ese better bran flakes. They are a perfect combination of flavor and nourishment. Serve with milk Sold in Creek. or cream, the red-and-green pack- age. Made by Kellogg in Battle L leaves. ILKINS Orange Pekoe Tea is not flavored by chance. The delicious taste that you ad- mire in this finest tea is gained through a special selection and preparation of the choicest tea High up in the moun- tains of India and Ceylon the natives grow tea that all the world clamors for—and the ten- derest, most delicate leaves of the plants are blended in WILKINS E2 L Guaranteed by the Roasters of Wilkins Coffee. Bran Flakes IMPOlTANT—Kclgdf's Pep Bran Flakes are mildly laxative. ALL-BRAN=——another logg product — 100% bran and guaran- to relieve constipation. | | | Tintex NTS AnD DYES Sold by all good Pa and .Hardware Stores