Evening Star Newspaper, March 9, 1930, Page 52

10 Spring Wedding G Both Styles Are Interpreted in White Satin,! softened Somewhat by Number of Varia-; tions in Tone Which Are Available—Effec- tive Colorings and Variety in Fabrics for Attendants—Matron of Honor Has Sim- ilar Opportunity for Selections—Model for | Bride’s Mother. BY HELEN DRYDEN. | today had for the bride, for they are so digni- fled, stately and picturesque, just what a wedding gown should be Yet there is sufficient variety for every bride to express her individuality. The grtnml molding, simple and graceful, ideal for the statuesque types, with the youthful adaptations of the 1830 modes, the high waist, puffed sleeves and capes of directoire and empire sug- | gestion for the more petite sister Both will be satin for the Spring bride, for no | modern dictum has been able to change that tradition. It is softened somewhat | by the number of off white shades| which may be selected—ivory, parch- ment, antique, cream, eggshell, and a tone with just the faintest pink blush. Again I'r would seem &s if the fashions of the bride has fashion on her side when she plans for her bridal party, for never have colorings been more effective, fabrics more varied or modes more béecoming. This gives the bride a ‘wide range of formal afternoon models from which to select dresses her attend- ants can wear very generally afterward. . * ok ok % Wm the bride's :;lvome cul?rs generally prevall, the vogue for pastels is sure to influence her this Spring. Baby blues and pinks of the ‘Watteau period are the first choice, either combined or as an accent color with white. Pale yellow and green make another popular color combina- tion delightfully Spring-like, gray and coral offer a subtle blending, also yellow and mauve, yellow and brown, and pink and brown. Another idea is to select two and tones of a color, and here pink is often chosen. Using Apples They May Have Im- portant Place on|sea Cook’s List Until|ieious New Season Is Un- der Way — Several Attractive Methods Are Presented. T sometimes happens that there are more apples in the hquse than you have immediate use for. Even if you have a good, cold cellar in which to keep ml- in barrels, it sometimes hap- &( it the apples show signs of not there e imes when & Surpl g Jof appies are times when & lus of es bought 1 e are several ways to preserye ap- ples to good advantage. Here are some that may prove of use o y6u: Apple Preserves.—These are made of sour a red, cored and red. anp:nd use pound ?u“:m pound granulated sugar and apples. To pound of apples allow a cup of m-ndthnjulzl:ottwmom-nd Safety of Young Brothers Exact Amount of Re- sponsibility Which Should Be Placed on Older Boys Is Hard to Determine—Story of an Accident. BY OLIVE ROBERTS BARTON. “A , 80 back home—what're you always taggin' after me for?” Marty scrambled to his feet and held his sled in front of him as though to protect himself from his small brother, who had grabbed the rope of his own sled and started to follow down the street. “Well, I'm comin’ with you, so 1 am. Can't I, Mom?” Buddy raised his lusty young voice to a yell and directed it toward the house. Marty glowered. “Aw, I just have to lug you along everywhere I go. The fellows don't want you. “Anyway, when you're along I always have to see that you're safe and if the teeniest thing goes wrong I get heck for it. I'm blamed for everything't happens to you. Say, Bud, you Stay here an’ I'll let you play with my new printin’ set. will ya?” Buddy was thoughtful for a minute. “No, I'm goin' along,” he decided. “Hicky takes Mite with him places and he’s littler than me. Mom! Oh, Mom! “Oh, come along then, baby,” grumbled Marty. At the big track the two boys stopped. The long steep hill with its polished track blazed like steel in the afternoon sun. Enormous hobsleds hurtled past, their leaders braced taut against the mdu, faces set hard before the driving . “They kept watchful eyes far ahead toward the foot of the hill where a culvert loomed menacingly on one side of the track and a curve of the boule- vard with its whizzing traffic lay alarm- ingly close on the other. A tiny swerve, and death lay on either side. “Gee, all the big fellows are out to- day!” declared Marty indignantly. “Us ‘won't have a show. All we can do is go down when none of the big ones are starting. There's the bunch over Hicky! and Ted! and Shorty! “Say, Buddy, T don't see Mite. I wish you'd go home, won't you? It's awful dangerous here, honest. 1f Mom knew, she wouldn't let you stay.” “Oh, I'm all right. I guess I can g0 ‘wherever you go. It's dangerous for you if it's dangerous for me, ain’t it? I'm 7160 Stay.” to 5 “Well, all right, but you just stand and watch. Don't get on yor ' sled af all. If some of the fellows take you down all right. T'll take you a couple of times myself, but mind you, don't m that track—you're liable to get and I'll get heck sure then. Coasting gets into the blood, and it wasn't long before Marty pretty well forgot all about his little brother. The *“gang” took turns playing lookout and ealling when to start. In between the wulu express hobsleds there was now and then for the small fry | get rides. Buddy some rides and then prob- | mbly the felt that generosity has ‘ an end, and his small figure was left standing more and more often. Marty remembered seeing him stand- i | ularly the eml interpreted in white | g, yered nets which the cotton v t [ now we are i The matron of honor has a gown | Slightly in color from the | which var perhaps just reversing the | bridesmaid's, been created especially | coior” combination or accenting the color note in the trimming of the bridesmaids’ frocks. For the flower girls' dresses nothing is daintier than| | white with dominant color note sound- | | ed_in sash, shoes and bows. ol Filmy, flowing fabrics are preferred ‘ chiffon, the stiffened chiffon which looks like organdie, mousseline de sofe, | ma; tte, laces or net, and for less| formal wed the organdies, partic- idered ones and "h1§ e bringing in. Some of these are printed, others are embroidered, and still oth-| ers derive their novelty from the weave, | but all of them lend themselves to the flowing, flaring lines of the new sil- houette. EE | 'T'HE gown appropriate for a formal | afternoon function 1s the model | selected by the bride's mother. Lace is | a favorite material. There are not only | | blond and beige laces, but those of | gray, which is the high-style color for Spring and may be made becoming by accent shade of coral, green, or blue, the gray blue now so smart, brown with a mauve tint—often combined with | pink—and the bright navy which is likewise blended with pink. Flat crepe is liked for gowns made on | princess lines with the diagonal seam- | ing and boleros which Lelong continues | to feature. Very often these gowns are | completed with a cape or coat, some- | | times of the crepe and again of lace or | chiffon. If a print is desired it should | be one of the very large patterns and is | generally worn with a fitted coat of plati. crepe collared in fox. to Advantage the grated rind of one. Boil the sugar and water, add the lemon and apples and simmer until the apples are tender. in jars and put in a cool place until wanted. These preserves are de- , eaten with spice or fruit cake. les and slice skin or bag overnight. allow & pound of granulated the Juleemel:m :i.i :Mhon, solved, then boil rapidly until the jelly pol?t is reached, put in tumblers and seal Apples and Pineapple.—To every four pounds of apples use one good-sized pineapple. Pare, quarter and core the apples, and after removing the skin and eyes of the pineapple, grate it. Mix a pound and a quarter of r and a quart of water, stir over the until the sugar is dissolved, add the ted pineapple and to the boil- m point. Carefully slip the apples (which have been previously botled ten- der in water and drained and simmered a few moments). Then can the mix- ture. Apple Biscuit Pudding.—Twelve or fourteen apples, peeled, cored and sliced: | one teaspoonful extract nutmeg. one | and a half cups sugar. Pack apples in | deep earthenware dish, add sugar, half cup water with extract. Cover with paste made like thin biscuit dough. Pinch closely to edge of dish with thumb or pastry iron. ke in a moderate oven; serve with rich cream. ing there holding the rope of his own little sled and the next thing he knew he was watching some men lift & small | figure out of a crowd of jostling boys at the foot of the hill and carry it out to an automobile. “They're taking him to the hospital,” some one said. The next think that he | saw was the splinters of Buddy's sled. | "That bob hit your kid brother, didn't |it?” said a big boy. “It just missed that stone wall by an inch or they'd have been killed. I guess he's pretty badly hurt. ut why couldn’t you have watched him? ~Why couldn’t you have told him to stay off that track? I can't trust you ever again,” said Marty's mother that | night. “Just his arm was broken, but it might have been his neck. Perhaps you'll learn a lesson now and learn to | take care of him after this!” Yes—Marty got “heck.” | It did no good for him to try to ex-| plain. No one listened. Besides, he felt | | too miserable to talk any more. They | | were all against him, somehow, and yet he didn't feel he had done anything| wrong. Gosh, he'd told Buddy to be | careful, hadn’t he? A fellow can't just |stand around and watch brothers all | the time, can he? But despite this jus- | tifying of himself, Marty was heart- | broken. He felt sick some way, but he | didn’t analyze it as a feeling of gross | injustice, which it was. Should we put the moral responsibility | of caring for young children on older | ones? | Undoubtedly it is well to cultivate the | spirit of responsibility in children, and tgey should be encouraged to assume and carry out tasks. But too many par- 1 younger children on older children who are really not so very old after all. The youngsters try hard to accept the re- sponsibility, but young minds will wan- der, and the “thoughts of youth are long thoughts.” It is difficult to tell the exact amount of such responsibility that ought to be given to the Martys and the Buddys. | Probably a little of it is all right, but | In cases like Marty’s if we care to run such risk, we should not heap the blame on such young shoulders when things g0 wrong. (Copyri ‘ Our Eyebrows | “Eyebrows—natural .of course?” in- quires the girl who gives beauty treat- | | ments at one of the best known “beauty | shops.” | “Yes, T suppose £0," says the woman who has come in to have everything “If it'’s smart to have applications. g them plucked, go ahead,” she adds. it isn't “Of course, some women still insist," says the beauty specialist, “But the ‘best people are letting them grow. And having quite a little extra work trying to train eyebrows that have been plucked and are allowed to grow again. They grow coarse and stick out 17 ways for Sunday.” Necklaces | Long strings of beads are not appro- | priste to wear with evening dresses. They are in the way when one dances and are likely to catch on the flimsy drapery of one's frock. Many well dressed women follow the |rule of not wearing earrings st the | same time that they wear necklaces or | chokers. en they are worn together they s atch or at least be of the same metal or stones. 1 ents shift almost the entire care of ' being done, then don't do it.” |, THE SUNDAY STAR. owns Are Stately or Adapted to Petite Type BRll[)y%SMAlD‘S GOWN OF PALE GREEN MOUSSELINE DE S'Q‘liillflwl;l‘fl CAPE LENDING A PICTUR- AIR. THE LONG CIRCULAR SKIRT IS OUTLINED MATCHING THE INSET BELT AND BOWKNOT. TWO LOW THE TIGHT-FITTING SHEATH OF THIS BRIDESMAID’S DRESS. HAND-WROUGHT RUCHING DEEP FLOUNCES OF CHIFFON FLARE BE- TWO TONES OF A HARMO- NIZING COLOR ARE INTRODUCED IN THE LITTLE YOKE AND ELBOW.LENGTH WING SLEEVES. Longer Skirts Have Achieved Support of Majority of Women.| Group Which Was! Pledged to Vigorous Opposition Has Rap- idly Dwindled in Number BY MARY MARSHALL. 6 LL those in favor of the longer skirt and the normal waistline—please signify in the usual manner.” When fashion, in the chair, 12 months ago put this question, heated and far-reaching argument en- sued. Few questions concerning wom' en’s dress have ever stirred up so much con R return of long skirts appeared like & real calamity, come to threaten the independence, good health and progress of women. n, as it were, the first ballot of woman's approval was cast the “noes” had it. However, the number of those in favor of longer skirts and more closely molded bodies steadily increased and finally gained a slight_plurality—until now, this Spring of 1930, they have carried the day by an_overwhelming majority. ‘The cause of the knee-length skirt and the low waistline has been lost, but it was lost fairly and no fair-minded K:Pm can say that fashion arbiters ve foisted the new fashions upon women willy-nilly} ‘The reactionary group of women who pledged them- selves to luelonf ition to longer skirts has dwindled to insignificance, * k% K CTUALLY there is nothing detri- mental to life, liberty or the pursuit of happiness about the new fashions. ‘The sports skirt that ends an inch or two below the knee no more cramps one's style on the tennis court or golf '%vgxu than one that ends an inch above Four br five extra inches additional length for other daytime clothes is offset by the fact that they are fuller at the hem line, and the increased dignity and charm gained by the longer evening skirt—even when it descends to the floor—more than com) te for the fact that it cannot be worn with the same unconcern and nonchalance that were possible with the very short, straight evening clothes that it replaced. e s TH!B! things are no longer weighed in the balance. They are settled fashions for Spring, which we must adopt if we do not wish to look old fashioned or ecoentric. Skirts four or five inches below the knees for evening, with additional length depending on the formality of the occasion—. Even hemlines for daytime dresses——. ‘Waistlines indicated—if not actually defined—at “normal” or an inch below from soup to nuts in the way of beauty | Close, smooth arrangement of fullness from waistline to well below the ips——. Carefully adjusted fullness in the bodice, especially through the shoulders, * ok ok ¥ SLI:!VEB have become important. The full-length sleeves demand careful fitting and are often shaped slightly to conform to the natural curves of the arm. Very short sleeves have su seded no sleeves at time dresses are rare save when they designd to be worn under a cape or a wrap and even for evening there is usually some covering for the upper arm, achieved by means of very short sleeves, or the drapery of a cape collar ‘The general effect is one of slimmer waists and broader shoulders. Dresses and suits are d greater width at tl occasion: sult jackets shoulder padding to boot., (Corright, 1930. Ivory Satin and White Calla Lilies be in good taste, the wedding gown should be of classic simplicity. That is tradition, and it is about the only tradition relative to clothes that we still adhere to. It should be made of heavy but soft ivory white satin, with long, simple lines and as much or little train as one likes. e lace may be used, but not too much. The bridal dress should have long sleeves. The bride may not indulge in jewelry. In all her loveliness v?lf is dmatnlmt um'o herself. . ‘The anc way of arranging an all-important matter. It must be becoming, and this is usually accomplished when it is worn in some very simple way. The head should look small, therefore the veil should be in a tight manner so that there is no suggestion of Many brides wear no flowers to fasten the veil in y be used. Tulle is decidedly the more Yy AT Y (T yer or a e prayer book is apt to look a trifie stiff. If a bouquet is chosen, it may be any one of & number of flowers. Lilies of the ley or white orchids, or orange blossoms—but the loveliest of all are calla Iilies, HELEN DRYDEN. ttering. It The PASTEL TONED LACE DRESS FOR THE BRIDE'S MOTHER. THE GODET SKIRT HAS A DEEP HEM OF CHIFFON AND THE NAT. URAL WAISTLINE IS MARKED BY A LACE BELT WITH CRYSTAL fingflnEE:NAlC!E.ONE BUCKLE. THE BERTHA FAQLS INTO A CAPE WASHINGTON, D. C., MARCH 9, 1930—PART THREE. DRESS OF FLESH-COLO! FLOUNCES FLARE BELOW THE SHIRRED Y! GIVES THE FLOWING LINE THE VELVET BELT. WHITE SATIN WEDDING WITH PRIN SEAMING. THE LACE COLLAR GIVES AN OFF-THE-SHOULDER LINE TO THE NECK. IN THE BACI TO THE BODICE. GOWN RED PINK MOUSSELINE DE SOIE FOR THE MAID OF HONOR. THREE D! 'OKE ON THE SKIRTI AND A gOBlL.ElO. FORMIN( EEP G A CAPE UE ARE COMBINED IN ICESS MOLDING ACHIEVED BY THE PEPLUM IS EXTENDED TO FORM THE TRAIN OUTLINED WITH LACE, AND THE SKIRT HANGS IN POINTS, | Bags Made of Silk, Wool, Linen, Straw Handbags must be definitely con- nected with the ensemble. We have matched them to our shoes or our hats, but this Spring we shall be more likely to match them to our coat or dress, and in fabric as well as in color. When the fabric matches the costume the leather trim will link the bag to the This vogu hing e for matcl the bag to the costume has brought the fabric bag to the fore until today it is a real rival of the leather bag. Bags with matching shoes of linen, sudanette and shantung are at this time of the year appropriate only for the resorts, :mnuch later they will be more gener- ally seen. For Spring there are bags of silk or wool crepe, novelty woolens, felt, angora or ted silks. While straw bags do not, of course, match the costume, they should be in- cluded with the fabric group and they can and should match the hat. With | straw hats, especially those of synthetic straws like panamalaque and porte bonheur, so very smart, we may look forward to carrying straw bags. They can also, of course, be matched to shoes and in the rich pastel tones. The shapes are not so new, all the old favorites being shown—the pouch, top and back strap, vagabond, under- arm and envelope types. The plain crepes are treated with great simplicity, pleats composing the main decorative feature. All-over embroidery is used for the more formal types and some quilt- ing effects are shown. Some of these more elaborate materials are mounted on frames studded with baguette cut stones in corresponding colors. All ot them are supple and the newest are e Rre s much re much color in the § bags, bright red, green, blue and m: being advocated even for the street. Beach bags are a riot of color and the PR g o colo: the fact that with me or & neutral shade the accessor supply the requisite dash of eolHaT o The fastenings are decidedly modern- istic in trend, whether of metal, enamel or marcasite, as we find them on the more formal antelope and moire bags. Slide fastenings are particularly well liked for these fabric bags, finished with tassels of leather or silk cord. Metal ball clasps with chain or braided leather handles are new and enameled ornaments simulating monograms are apparently as popular as ever. While fabrics are newer, leather bags luv Just as fashion right. Here, too, the fm sizes with top handles are pre- Chicken Pie Have the chicken prepared as for fricassee. Put in a kettle—without liver, heart, etc.—and cover with bolling water and cook gently for about two hours. (The liver, etc., should be cooked separately and used for sandwich filling or some other dish calling for chicken giblets.) Have ready five or six pota- T L e 0 S cutter. e chicken and cook for 20 minutes more, the potatoes are tender. Now alt, pepper, a little chopped - sley and two tablespoons of flour mixed smooth with a little cold water and boil three minutes more, stirring to keep smooth. Have ready a large baking dish lined with good pie dough. Pour chicken and potato mixture into it cover with crust, brushing with a little milk to glaze, Bake for about 20 min- utes, ing sure that lower crust is done. like, the lower crust may cooked before the chicken is dish is greatly mal It are re emoved. The meat in as large pieces as possible. tng | o) Mother Was Shocked When Peter Ignored The Law, But Fam- ily Found Parallel Warning for the Future. BY OLIVE ROBERTS BARTON. ‘walled Peter'’s mother. “I thought when I went out to get the paper and ‘nw a big pol down street leading my lar I'd simply collapse.” “Don’t cry, mother. It's as hard on the rest of us as it is on you. ‘I think we're lucky not to have to xgo to jail and baii him out, that's all I've got to say. Now, young man, what did you do exactly?” Peter shifted to the other foot and hung his chin over one shoulder. “Aw, some of us kids were just goin' through the greenhouse and we stopped to see the goldfish, an' one was just standin’ there blinkin’ at me—" “Pish don't stand.” “Well, floatin—an’ I just reached in an’ bed him. I was holdin’ ’im in my hand and watchin’ him flop around and all of a sudden a man hollered at me. I woulda dropped 'im back in but ‘when the man chased me I had to run, didn't I? An’ I hadn't time to drop the fish back in. “All the fellas ran an’ we went down past the place the birds are an’ I saw = little pool of water in some rocks and so I threw the goldfish over the fence so he'd fall in the water, but there was & big pelican standin’ there an' he ate fish. “When we turned the corner by the monument there was the man that'd chased us sn’ a cop was with him. And they jawed somethin awful and then the cop took hold of me an’ brought me home.’ “Well, it's disgraceful story. You're old enough to know you are not to touch park property. What kind of a eitizen do you you're to make, eh? And what was that story the told your mother about those water lilies?” “I'll tell you what he said, “This boy is just naturally a—a—a thief! The superintendent at the conserval told me he was the boy who took his clothes, jumped into the lily pool in the use and cut off two of the big- west blossoms from the Victoria Regina and t—took them to his g—girl school.” That's what he said.” “Did you?" “Yes sir!” ‘Arer’t you ashamed!” “Yes sir!” “Now sit down there and get at your lessons. “Adam,” said grandma mildly after a few minutes, speaking to Peter’s father, “T was just wondering whatever became of Charley Dawson. You remember him, don't you?” “Charley Dawson!” “Yes, he bought old Mr. Bert's farm and sald he was gol show the neighbors what a fruit farm looked like with a real scientific farmer running it. He was a young smart aleck just out of college and you youngsters used to devil him to death. Don't you remember once when you were up in his golden delicious tree, stealing apples he fired a shotgun at you and you were so frightened vou nearly fell out?"” —-cham.u}{t_). I really do not remem- QM T1 never hold my head up| " liceman coming boy by the col- e in Older Generation. |} remarked with & in his eye: “Chip, will ;ou shake hands with the old block? I'll see you through.” “Adam, be careful of what you're saying. You can't back up Peter in a disgraceful affair like this” Peter's mother declared, in evident conster- the best thrashing he ever had in life. But,” and he cleared his throat in consider- able embarrassment, “we men under- stand each other, don't we, Peter?” “Yes sir!” sald Peter. Sandwiches First Were Time Saver ‘You may remember the story of the Earl of Sandwich, the devotee of cards, ’b' rg!ponllblz ID‘I; the tidbit that goes by name. He could not, or would not rather, leave the card tahles long enough to eat. His servants, be- coming worried lest their master sutfer from hunger, went to the cook in dis- may, and the clever cook devised the first sandwich. It was a meat sand- wich, too—slices of succulent meat luld between buttered slices of bread, so the story goes. His lordship ate and was saved. What's more, he became a great devotee of sandwiches, as he already was of cards, and thereby gave the bread-and-filling snack fame and his name. Whatever the truth of the , the fact remains that nothing quite equals the sandwich as a convenient re- freshment dainty. Evel ke sandwiches. They are easy to eat, easv to serve and they may bé made suf- ciently long beforehand to be out of the way when the party begins. One woman has achieved a reputa- tion for originality by always serving hot bacon and cheese sandwiches to her and they just satisty ‘whetted by several 3 or dancing. But they must be us one of the sandwich’s chief claims is the practical one that it may be maae ahead of time and put out of the way U e, T ke presen ar, far easier to mal t- able sandwiches if you have your im- ts in good condition. You must W;ll nhlgn;‘d knife to cut the ou m ve a good bread board to cut it on. You must have the filling en! ve &