Evening Star Newspaper, December 8, 1929, Page 65

__"THE SUNDAY STAR, WASHINGTO! D. C., DECEMBER 8, 1929—-PART THREE. Practical Outfits Are Chosen for Aviation, Skiing and Adjustment for Air Riding Is Move Similar to That of Several Years Ago, When Motor- ing Became Popu tumes Are Made for Skiing and Skating— Designs of Many K Colored Sweaters. BY HELEN DRYDEN. HERE is the same adjustment in clothes for air riding that oc- curred some years ago when mo- toring became the fashion, ‘Greatcoats, swathing veils and goggles were considered a part of the ride when the automobile was a seven days’ wonder. In the same way clothes for the woman who travels by airplane are changing to & wardrobe similar to the one she would provide were she journeying by motor or rail. For the ‘woman who is essaying high altitudes and treating aviation as she would any other sport there are trim, comfortable and practical outfits, suitable alike for air and land. One of the most complete is in six jeces, made of reddish-brown suede. e jodphurs can easily be slipped off on landing, for the deep openings at the sides of the legs are fastened by slide metal fasteners. This leaves the ‘wearer with a wrap-around skirt with knit ribbing at ¢ waistline. The helmet, also of suede, can be discarded in favor of a beret of natural chamois. ‘This matches the short chamois wind- breaker blouse with inverted pleat at the back. A simpler outfit is on the coverall order, made of gabardine, lined with Jersey. There are big, low-set pockets, and the jacket fastens with large leather buttons close to the throat. The eap is also of gabardine, and to give it warmth is lined with chamois. * ok k % A RADICALLY different suit is made up of breeches of a light pile fabric and a leather coat collared with beaver. Get a Kick Out of Cooking When the Home- Maker Loses In- terest in Preparation of Meals It Is Time to Look Around and Discover New Re- cipes and Other Use- ful Ideas. BY MISSIS PHYLLIS. NO matter how well you like to cook, there are bound to come days ‘when you simply can’t bear the sight of the cookstove and you wish that people ‘were fed by small pills filled with vita- mins and calories instead of by dinners. And there are bound to come other days when you can’t think of anything new to make and you are tired to death of making the same old thing over and over again. ‘There is one good treatment to give yourself on such days. Get out a cook- ing magazine or get out a cookbook and start turning over the pages, reading any recipes that catch your attention. If it is a cookbook you have, don’t turn to any special place. You'll find your- self automatically turning to the things you are accustomed to making. Just ‘wander through the book at random and read anything that sounds good. If you have an illustrated book, so much the better—the pictures are sent to make your mouth water at sight of the delicious dishes shown. There are often pictures of things that look good enough to eat usually accompanied by the recipe. It is a fine thing to try these recipes because very often they are brand-new ideas brought out by concerns making certain food products. Sometimes the list of in- g:djmte may contain a combination t sounds exotic to you. But try it anyway. People are constantly on the lookout for something new and many of these recipes are the result of re- search and long testing. 1t is surprising how soon one becomes iInterested again in cooking after a 15- i minute session with a cookbook. ‘There is another thing you may do to tide you over a time when cooking is a bore. Whenever you go out to luncheon lar—Comfortable Cos- inds Used on Brilliantly Many of these aviatrix suits are simi- lar to those designed for skiing and skating. The same ideas—wool pom- pons for trimming, slide fasteners and breeches topped by jackets or jumpers— make the skiing and skating costumes practical and comfortable. One in red Waterproof gabardine has long trousers slightly fitted below the knee. These ar: cut high, and their buttoned clos- ing at each side is reinforced by buck- ling bands which allow the trousers to be adjusted at the waistline. The mannish belted jacket and the jumper are both shown. The former is lined with a bright contrasting colored flannel, belted and buttoned snugly at the throat, with a turnover collar for further protection. There are pockets large enough to hold heavy woolen mit- tens or the white fur-edged gauntlet gloves that Suzanne Talbot is featuring. Jumpers fastening with the slide metal fasteners from the neck to the waist- line sometimes have gay plaid flannel linings, which are often matched to wool scarfs bordered with fringe, as you see them in Switzerland. Another skiing ensemble, of navy blue Jersey, has a jacket fastened at the neck and waist with straps of jersey and metal buckles, and sweater, scarf, gloves, cap and culottes of tricot in & yellow design on a navy ground. ik * IN addition to the tam o’ shanter or beret, there is a close-fitting cap of wool or alpaca, rack-stitched and striped, with a back streamer which may be wound around the neck to serve as a or dinner, make a mental note of the combination of foods on the menu. As you become an experienced cook you will be able to decide what ingredients make up a dish of which you are par- ticularly fond. Try these new things for your home dinners. Even the fancy ones may be found quite possible—or at least they may be altered to suit your home needs and pocketbook. Dining out is, for a housewife, not only & pleas- ure, but a business as well. For it is thus that she gets many of her best }gns of what to cook and how to serve Have you ever paused to consider the importance of the right sort of bowl in the kitchen for every need? If you have bowls that are shallow you are bound to splash whipping cream about. If you have wide, low little bowls for beating egg whites, you make twice as much work of it as is necessary. If you use too small a bowl for your cake, you can’t beat it up to a light frothy mass without having a good deal of the same l’.ggt, frothy mass all over the kitchen T. + For cakes, use a large bowl much larger than you think you need, and deep. Then you can beat and beat and still spatter only the sides of the bowl instead of the sides of ycur frock and furniture. Get a cauple of very small, but deep bowls for beating one egg yolk or one egg white. Bowls a little larger but deep, with almost a pointed bottom, are fine for whipping cream. Use the larger, shallow bowls for such things as gela- tin puddings or for mixing salads. Don’t run down town and buy bowls' just because they match your kitchen. Buy them because they are just the sort you need—and match your kitchen as & second thought. It is just as important that your kitchen be pleasant and attractive as it is that your living room have a cheer- ful atmosphere. In fact, it is almost more important to have an interesting, livable, workable kitchen, for it is the laboratory of the home, the place where the home-maker spends most of her time, and her tem) ent is going to scarf. To match this a slip-on sweater, socks and mittens are provided. For those who don't play hockey or make a business of skating there are knit suits and combinations of wool skirt and sweater with long topcoat. A particularly good-looking one, of the straight-line reefer sort, is of a heavy black wool, flecked in white, with ver- tical stitching and deep side pockets. A woolen scarf, folded tightly about the neck and tucked inside the coat, matches the sweater. This slip-on has & fancy design outlining the neck, deco- rating the sleeves in cuff fashion to the elbows and finishing the bottom. The design is repeated on the tam o’ shan- ter and on the culpttes worn under the straight wrap-around skirt, which you can just see below the long coat. There are still more formal skating costumes in printed velvet, cap, coat, dress and g\:ktus. all matching and trimmed with 3 * koK ok ODERN designs, fairly large, bold and arresting, with airplane and nautical motifs great favorites, often decorate brilliantly colored new sweat- ers. Occasionally all-over stripes ap- pear on jersey zephyrs with two-color stripes in the border, cuffs and neck- line. Intricate jacquard designs in three or four colors in broken diamonds and triangular patterns are effective, while the lightening effect produced by zigzag designs in two colors are par- ticularly well liked. Brushed wool sweaters which show a single snake-like wavy band of contrasting color, at back as well as front, are new without being bizarre. When a sweater doesn't accompany the sports suit, a jersey blouse is sure to appear. Many of these are of vivid colors, and are trimmed in various ways—with bone buttons, a row of self- bows down the front, diagonal tucking, rows of vertical tucks to indicate a walstline, and pique collars and gilets. English green, capucine, dark brown black and maize are the most popular colors. (Copyright, 1929.) Book Accessories Lure Us to Buy ‘Whatever we may think of the vari- ous lists of the best books to own pre- scribed by different men of letters and others of intellect, there are few of us who don't love We like to pos- sess them. We make room for them in our homes and consider a room with- out them unfurnished. There may be no spare bed to accom- modate a guest, but there is always shelf or table room to accommodate new books. There is, of course: a bit of fad just now in possessing many interesting ‘ac- cessories of reading— things to do with books. But they indicate perhaps sim- ply the fact that nowadays everybody can read as well as make his mark; and that books are so widsspread a lux- ury as to have become a necesity. At any rate, most of these little ac- cessories of the book room are useful as well as ornamental. Certainly that is true of book ends. It is equally true of the book stands and reading lamps, book racks and book marks that the shops show in such alluring array. And it is true, too, of the book holder that hangs from the arm by a strap handle. This is a delightful possession m ’guld'bll:hm CaITy your nature s afield with you or wish to carry about any other books. e Ribbon Cake. ‘Two cups of sugar, one of butter, one ?l milk, mufx of ml:ur (rather m)‘ four eggs, six level teaspoons powder.- Beat the butter to a crugl.’ Add the sugar gradually, beating all while; then the flavoring (lemon or nut~ meg). Beat the eggs very light. Add them and the milk. Measure the flour after it has been sifted. Return it to the sieve and mix the baking powder with it. Sift this into the bowl of beat- en ingredients. Beat.quickly and vigor- ously to thoroughly mix, and then stop. ‘Take three pans of the same size, and in each of two put one_third of the mixture and bake. To the other third add four teaspoons of cinnamon, a cup of currants and about an eighth of a pound of citron cut fine. Bake this in perams be affected by it undoubtedly. The gay bowls in all colors—cop red, Dutch blue, orange and yellow and tan, or white if you prefer—that are now being offered do much to aid in uluhlgamn' & ‘:nuflnn of attractive color harm many otherwise pro- Saic kitehens. = 3 Don’t use bowls simply for ornamen- tation. Remember that a kitchen is a laboratory and should contain scientific equipment. But make that equipment as attractive as possible. Artistic Mixing of Perfume Those Who Study Beauty Methods Learn About Com- position of Rare and Ordinary Products and Reasons for Cost of Those Which Have High Rank. 'OU may, if you buy perfumes at all, # buy only the rare varieties. If you were to attend a scientific beauty school of the type that trains operators for professional beauty work, you would be taught just what composes the rare and the ordinary ,and why some perfumes are costly. Manufacturers of dainty odors are Jealous of the formulas. There may be several reasons, natural enough. When & certain combination of 20 or more oils and aromatics proves successful it be- comes a trade secret. ‘Then, too, some of the ingredients used are not so inviting to the senses as the resuits achieved. But the beauty student today makes it her business to visit one or more laboratories that wel- come visitors (many of them don’t) and see for herself what goes into the bot- tles that deck her dressing table. So when she suggests a touch of per- fume for your evebrows after a massage she can use some taste in selecting an odor that will please. If you ask for the violet scent, she knows whether or not she is giving you a real or a syn- thetic treat. The chances are it isn't real, for violet is the mcst expensive on * the list. It costs approximately $1,600 & pound. That's for the essence and is only the beginning of the expense. Perfume oils, the natural olls used in making perfumes, come from France for the most part. The gardens of ‘Brittany and Holland are especially moted for their flowers cultivated wholly for their essences. The aromatic oils used for scents e from our own country as well as nce. Sometimes as many as 40 dif- ferent olls are combined for a particular odor. These combinations are called bouquets. ‘The oils are “fixed” by the use of clvit, ambergris, musk or a combina- tion of them all. The civit comes from the civit cat in India, the musk from 4%e musk ox of China and Siberia and the ambergris from the “whale with indigestion,” as one chemist put it. ‘The sources do not seem so lovely, but when fused with essential l:illl.l such :{1 alcohol is generally used to fuse em. ‘The mixing of certain perfumes is a very artistic and skillful performance and the student of cosmetics is more and more an understudy of the chemist, learning something of the combinations that make up her beauty requisites. When she buys perfumes, creams or Iotions, by their scents real or synthetic, she has learned ways of dist the good and the bad, and knows thal even the false may be true to certain standards of beauty. For while the price may tell when a few drops of one variety is 50 times as valuable as a ‘whole bottle of another, it takes very careful analysis to distinguish with the first whiff. Make Work Easy For Company When you have guests, the- first thing, if you have no servants and want to spend plenty of time enter- taining, is to do these things: First, simplify the meals. Let breal fast be quite informal. Set the table, cook the breakfast, and let the guests wait on themselves as they come down. ‘This gives them the comfortable feel- ing that they can reach the breakfast table whenever they please without making extra trouble. Fruit, pre- cooked cereal or cereal warmed up in a double boller, bread and butter and coffee provide enough breakfast for anybody. A few things well prepared are better than a more elaborate meal that means early rising and worrying for the housewife. As for luncheon, let that be even more informal than breakfast. Serve it on a tray; a plate of sandwiches or bread and butter—all buttered, to save butter plates—a bowl of salad, a pitcher of milk or iced tea and some fruit will be quite enough. Serve it on the table, with a pile of plates and enough glasses and silver to go around. Or else have a picnic lunch, using wooden or paper plates and cups. In either case, use delicious, be prepared with a minimum of cooking. If you serve a midday dinner, so much the better, for your supper on a tray may be prepared beforehand and kept on ice, and then the work of the day in the kitchen is over as soon as the midday, dinner dishes are washed and put away. as jasmine, lilac, rose, wistaria, ms pud many others, some de- lightful bouquets result. A small amount ? suggestions will find herself her Euem and strong m"‘m enough to thelr entertain- ment with enthusiasm, _ DET | out of the pans. the remaining pan, When done take Spread the light cake with a thin layer of jelly while warm. Place on this the dark cake, and spread with jelly. Place the other sheet of light cake on this. Lay a paper over all and then a thin pan, on which put two m ‘The cake will press in about two THE COLD-DEFYING AVIATRIX COSTUME AT THE LEFT IS MADE OF DARK BLUE GABARDINE. THE |9 housewife who follows these [JUMPER 1S LINED WITH JERSEY AND THE HELMET WITH CHAMOIS. THE LOW-SET POCKETS ON THE BREECHES ARE FINISHED WITH PATENT SLIDE FASTENERS. THE PRACTICAL SKIING COSTUME ON THE RIGHT IS MADE OF GABARDINE, BUTTONS CLOSELY AT THE THROAT AN (W Q@ L 15 Skating TWO-PIECE NOVELTY KNIT WOOL DRESS AT THE LEFT IS APPROPRIATE FOR CROSS-COUNTRY HIKING OR SKA TING. THE TUCK-IN BLOUSE IS SOFTENED AT THE NECK BY A CREPE SCARF INSET WITH THE KNIT FABRIC AND IS WORN WITH A BURNT COPPER COAT LINED TO MATCH THE DRESS, WITH BERET AND SHOES OF THE SAME LEATHER. THE COLD WEATHER GOLF ENSEMBLE IN THE CENTER IS OF LIGHT BROWN SUEDE WITH HIP.LENGTH JACKET, NARROW BELT AND SLEEVE STRAPS, ALSO APPROPRIATE FOR COLD WEATHER GOLF IS THE CARDIGAN SUIT AT THE RIGHT MADE OF DARK RED AND WH|TE NOVELTY KNIT FABRIC, WORN WITH A TUCK-IN SWEATER OF THE SAME COLORS. Nuts Add Protein To Salad Meals ‘There is no class of food that con- tains so low a percentage of water as nuts, and for this reason they are more wholesome when eaten at a meal where their richness may be diluted with other foods than when eaten alone. Nuts are more like meat in nutri- tional content than any other non- meat food. They are, therefore, highly desirable as & meat substitute and are better served at a meal without meat than at one in which meat is included. A few broken or chopped nut meats add protein and fat to the salad of fruits) or_vegetables. TENERS TO HOLD THE TROUSERS CLOSE ABOUT THE ANKLES, " Winter Sport Clothes Go Smart “Keeping fit,” “keeping going,” “keeping slim”—we hear these expres- qualities. slons continually and we know there is only one way to achieve these It is through outdoor exercise, With good circulation of the blood one does not grow fat, nor does the complexion look stale and the eyes dull. People now simply will get First of all because time for exercise. rather than go to dress designers have turned thef weather diversions. Through because they love it, and second they are much better fitted to carry on their jobs, whether they be mothers or in the working world, They do not wait to grow stodgy. that lack of exercise is the firs Each year Winter ‘They know it step toward growing old. sports are becoming more gwpul now prefer a cold climate where they enn';ll. skal the tropics and be ar. 3 for ir attention to these cold- evolution they have become smart and prac- tical, thus answering the requirements of all sports clothes, but those for Winter sports. Pets and Pests Good Old Sport of Walking Has Been Revived . and Thought Should Be Given to Costume. Smartness Need Not Be Sacrificed to Comfort Under Present Conditions—Hat Should Be Comfortable and Light as Possible. BY MARY MARSHALL. aataken ouEh * wideopread: en Wi A that while one might with a lit- tle ingenuity arrange to ind in the usual Summer sports Used by Furriers | my_sast, To wear furs was once a sign of wealth or high position — usually of h. And there were laws in old the fur-trimmed coat is almost a neces~ sity. True, ermine, sable and the other -honored Eneb\u furs are very ex- ‘Their prices are fairly stag- But there are dozens of other broadtail and Persian lamb, Temain in the luxury class. Buttering B.read. Is a Great Art It seems like such a simple matter to but it has, in block in table g & few extra pounds dur- tertime through lack of out- g * Yorm of must give thought to your 1’&-& you would for an other active exercise. at the loog old sort of walking has been revived may be seen from the fact that this season there has been considerable de_ mand for walking shoes, because & ‘woman might just as well try to ski or play tennis wearing high-heeled slippers as L get any real enjoyment from walk- ing as a sport without the proper foot- wear, * ok ok K \ORTUNATELY, now one need not sacrifice smartness to comfort. There are good-looking oxfords with solid leather heels of moderate height that are better for walking. than the flat-heeled, rubber-soled sneaker type of shoe. The soles should be thick enough to make rubbers unnecessary even when roads are a trifie damp. With these shoes for walking should be worn lisle or silk-and-wool stockings, preferably in a dark beige tone. The day of con- spicuously patterned stockings is fortu= nately about over. ‘The two_plece suit with rather short Jacket is, as it always has been, the best possible costume for the pedestrian, and this season nothing could be smarter, Even in cold weather this is far better than a long coat, and the needed warmth below the hips is much more convenlently obtained by culottes than a long coat, which adds needless by . we_}%l:: to the shoulders at every step. year it is passible to make the tweed suit serve for walking and for town wear as well, simply by changing the accessories. For town wear you may choose a silk blouse or one of the finer Jerseys, while for walking a substantial Jersey slip-on may be chosen. For town the furless suit is worn with a fox scarf, for which is substituted a wool scarf of some sort when setting out on a brisk walk. * K ok K 'HE newest trick is to wear the trian- gular or folded square scarf bib fashion, with a point in front and the two other points knotted or crossed at the back. ‘The walker’s hat should be windproof, but most hats nowadays come under that classification. It should be as com= fortable and as light as possible, and for that reason one of the beret type is usually chosen. Beauty-School Lessons Proper Treatment of Blemishes Involves Knowledge of Part That Oil Glands Play .in Creating Abnor- mal Conditions. ATI'!-'N'D!NO & beauty school which trains operators teaches you how 4 to treat blemishes as well as how to care for the clear, soft skin you may possess. You can better understand the part the oil glands play in creating the ab- jore | normal conditions of the skin if you b E i il ore! rs of the left hand, quickly apply a little butter with the ight hand. "It won't taste a bit better you have the ‘smr evenly a D HAS PATENT METAL FAS- remember the action of bacon in the rr{lnucmun and in the icel ‘When grease is warm pan, it is a clear liquid oil. cooled, it becomes a solid whil ‘When the oll In’yyo’n:ruofl lllllldl functioning 'y & clear liquid oil called . If some disturbance occurs, the oil gland becomes c! and the sebum turns to a fatty w) jug that stays in the gland ins flowing out on the skin. ‘The conditions that arise from skin allowed to get in such a state are called at the beauty school lesions. The simplest lesions are blackheads, milia, red spots, pimples and postules. The d | beauty student learns that no skin that shows should _be any pus condition massaged or manip She knows that if the sebum in the clogged pores turns to a fatty white plug and the epidermis closes over the opening of the pore, the resulting white lumps are called milia. These lumps are not always tiny, for they vary from the size of a pinhead to the size of & e f oy f of a cl oil gland where! the fat oxidizes to a dark color. These are seen most often around the nose and mouth and in these days of sun- baths between the shoulder blades. It is a common trouble that should be taken care of. ‘The remedy taught the aspiring beau- ticlan is simple enough for home use. ‘Thoroughly cleanse the face with a ?ood tollet soap and water, using & face brush, which stimulates the action of the l{:nph Be sure that the soap is off. Then make cream and and outward. Remove the cream with facial tissue. At the beauty school six small ke witch hazel are then prepared. ‘These are placed on the &x after the cold cream is removed and gently patted until the astringent has dried and the pores are closed. The beauty operator place¢ one pad on each cheek, une across the forehead, one over the on the uj