Evening Star Newspaper, April 9, 1930, Page 31

WOMAN'S PAGE. Changing Dresses to Suit Mode BY MARY MARSHALL. For several years women have been wishing for a radical change in fash- fons. They have grown impatient ot the ‘go' changes m';c hnvemnénda it possible every season to wear r's clothes with little or no dur::flm. ENIFE PLEATING I8 USED TO TRIM THIS SMART NEW DRESS OF LEAF GREEN SILK CREPE. Now the change has come, and dresses, hats and wraps that we wore last :p&ml look at least 10 years out of a Interestingly enough, the very women who longed for the change are the very ones who are grumbling the most THE STAR’S DAILY PATTERN SERVICE. Flared Silhouette. They show a smart preference for the gown with the straight hem that just falls below the calf of the legs, use it's the most gracious fashion beneath their fur wraps. ‘The dress I'm showing is particu- larly picturesque, with its old-fash- foned bertha collar falling prettily over the arms. The fluttering fullness in the skirt is achieved through the circu- lar tiers. ‘These tiers are interesting, ‘with the upper tier showing a dip in the front in smart, curved outline. They are placed low so as to keep the flat hipline. A narrow belt may be worn at higher or normal waistline which suits the individual best. If you are wery slim, the higher waistline is very attractive. ‘The original model used black lace with bow at left hip of black faille silk crepe ribbon. Style No. 149 is designed in sizes 16, 18, 20 years, 36, 38, 40 and 42 inches bust. In the medium size, 433 yards of 39-inch material with 114 yards of 2- inc ribbon is sufficient. 1 “me red chiffon is another charm- in- ‘ca and the newest whim of Paris Ciet blue flat silk crepe is still an- other that ‘is equally chic. Patou's purple crepe Elizabeth, jade green chiffon and sapphire blue silk crepe are fascinating combinations. For a pattern of this style, send 15 cents in stamps or coin directly to The ‘Washington Star's New York Fashion over the radical innovations of the resent mode, and every mail brh-:g in tters from readers asking for advice in giving needed length to skirts. In the window of er's shop has been piaced & y card bearing the words: “Last season'n dresses altered and lengthened to suit the present mode.” The young woman who does this work is, I understand, doing a brisk business. ‘The task of lengthening a dress that has a deep hem that is not much worn is not at all difficult. the first hem does not come out in the cleaning process, it is possible to cover it by means of rows of stitching. Eve- ning dresses and afternoon dresses with draped skirts can be lengthened g materisl. - One.way of lenginoning g material. One way of len; the silk dresses is by means of a ruffie of knife-pleated material applied w0 the bottom of the skirt, If the material of the dress cannot be exactly matched, contrasting material may be used, which should be introduced somewhere else in the dress in order to disguise the utilitarian purpose of the hem ruffle. ‘This week's help for the home dress- maker gives designs for a number of nautical emblems to decorate sleeves of middy blouses and jackeis. If you would like a copy, please send your stamped, self-addressed envelope to Mary Marshall, care of this paper, and it will be forwarded to you. Home in Good Taste BY SARA HILAND, If it were not for wallpaper, I am afraid that we would be at a loss to know how to make our rooms decora- tive with flowery little accessories. In the illustration are shown five pieces composing & smart boudoir set, each covered with wallpaper and the entire ensemble making an ideal addi- tion to the guest room. At the upper left is a laundry basket just the right size for a guest, although it is not large enough to be practical for a family. At the upper right is a “make-up” box, which is just right for b comb, powder and everything else that Bureau, Fifth avenue and Twenty- ninth street, Nt:’wlYo;ek. s ‘We suggest that wher. you sel ttern you inclose 10 cents additional ?\-x & copy of our new Spring Fashion Magazine, just off the press. DAILY DIET RECIPE FRIED SMELTS. - Two md‘l smelts. One el One-half cu;‘gne bread crumbs. Two tablespoonfuls minced Six slices lemon. SERVES 5 OR 6 PORTIONS. ‘Have butcher clean smelts, trim fins and tails, but leave heads on. ‘with salt and pepper, dip in beaten and then in bread crumbs fry in hot vegetable fat. per. Arrange on a hot platter and garnish with parsley ‘and lemon. Can be served plain or with a tartar or figaro sauce. d DIET NOTE. Recipe furnishes protein; lime, hosphorus, iron, vl&rmlm A and g Can be eaten by nor- “average or under and Draip on paj goes to make the complete tollet outfit. ‘The box and tray in the center will take care of pins and trinkets and the box at the lower left is for the desk and holds letters. At the lower right is a box and mir- ror which is to be put on the inside of a closet door. The mirror screws in position and the box in front of it has two hinged flaps which close down when the box is not in use. (Copyright, 1930.) SPRINGTIME. BY D. C. PFATTIE. Nobody sings the praises of the little bronze woodrush, hanging out its golden stamens to the wind, and I have never read an ode to the cottonwood, though I have heard some bad things said of it when its cotton blows down on peo- ple's woolen clothing, there to cling like an affectionate pest of a kitten. The catkins of the black willow, the sand- bar willow, the white, weeping and silky willows are all flung out to the wind; the red birch and the black birch, the beech, the ironwood, the hornbeam and the oak dangle their wind-poliinated flowers, and,a few of the grasses, the beautiful golden melic grass, and some gl the little wood hedges expand their owers. Each one of these plants—great tree or wayside herb—is dependent on the breeze for pollination, and so, tov, are the alder, the maple, the ash, the box elder, the silver poplars and aspens and the oaks and hazels. Is it by accident that so many wind- pollinated flowers bloom in early Spring? I think not, and it may even be a part of a plan, a design in nature, if design exists at all. The earliest flowers of Springtime are slmost driven to de- pendence on the wind to carry the golden cargo of their pollen, since be- fore the middle of A there is scarce- ly an insect to be found upon the air. Before the evolution of insects, in the old, old history of this our globe, all flowers must once have been adapted to the carrying power of chance breezes, and if you would know what the flower- ing world was like in that time, remote %d misty, go to the alder or the pussy low. ‘There is another time of year when pellen will fly in clouds, and it is notice- able that it is in Autumn, when the insect hcrdes again diminish and the accufsed ragweed flings its yellow store abroad. But the weeds of Autumn are crass and dull. Give me the juniper in April, tearing open its cunning money bags and throwing its treasure on the air. Or the pine, whose pollen is so cleverly fitted with two little air sacks, like parachutes, to carry the life force on its windy journey. g Pinwheel Cookies. Mix half a cupful of butter with halt a cupful of sugar, one beaten egg yolk, three tablespoonfuls of milk, one and one-half cupfuls of flour, one and one half_teaspconfuls of baking powder, a pinch of salt and one teaspoonful of vanilla. Divide the dough in halves. To one-half of the mixture add one square of chocolate, melted. Roll the white dough into a thin sheet, then roll the chocolate dough into a sheet of the same size. Place the chocolate dough on the white and press together. Roll up like a jelly roll and place in the ice- box for several hours, or overnight. Cut into thin slices and place cut side down onto a buttered cooky pan. Bake in a moderate oven. makes about four dozen cookies. Washington Visitors To Wildwood Increase 100 P. C. ‘The growing popularity of Wildwood and Wildwood Crest as Meccas for those seeking health, recreation and pleasure, is attested vacationists. sunshine and health-bearing breezes—Wild. wood is in reality an island—breess-swept from ocean to bay—hence the equable climate. Cottages. apartments and bungalows expectations. Shopt that would do justice. to a metropolitan city. Sports and amusements galore. Hotels and boarding houses that fit the purse and: don't give the purse a fit. let and further informstion write au of Publ WILDWOOD ity, Chamber of Your Baby and Mine l!‘l"ll'l‘l MEYER ELDRED. The conflicts between mothers and mothers-in-law, % and neighbor (with children) and between friend and friend affect us all. Most of us try to be politic and avold any open conflict, However, that doesn't solve the problem nor cure our resentment when one of the other angers us. The following is & situa- :‘hlc:; ':‘ l:“l m”l';l ;; prohlu’l?’! ma! able to help sol 4 Mrs. W. “What is the correct to say and do when s visitor, whote 4oyeat-old daughter will walk ali over the furniture, does not correct her child? I like this friend and like her 1 et o Gase of her being ignorant - t is not & case of she knows better—but seemingly as byloonumeenmimthum‘w one's, the child is on top of "eryml.nz. “Surely she knows that furniture not so easily replaced and that scratch- es are hard to hide. I am fond of children and like to see them h-pgy. but in justice to my home I wonder how I should act or what I may say. Must I as a polite hostess grin anc bear it when the child walks and climbs on my furniture?” You have a fect right to tell the child not to climb on furniture, Mrs. W., and your friend will be quick to note that this is displeasing to you, but I don't think this is the most tact- ful way to handle the situation. Try to remember now you felt when you were taken calling with your mother. What & terrible bore it was! The child, even of 4 years, simply can't be interested sitting and listening to you and your friend chatter, so she has to amuse herself. Being in a strange house. there is nothing with which she can amuse herself except with the ob- Jects around her. Perhaps she has been so well trained that she won't touch our ornaments and, instead, her busy flme mind makes up a story of climbing up on heights, going away to long dis- tances all the time that she is making this pretend story real by surmounting the obstacles of your furniture. You can avoid the situation and pre- vent h\m.lnhthg child by your disap- proval of what she is doing—which is the only thing she can do except sit down and do nothi by having on hand some toys or es suited to & child of her age. Keep a basket of on a shelf for the use of your friends’ children; & pad of rough paper, some pencils, some crayons, blunt scissors, a few old magazines, a book or two, & ball, 2 doll and a game or two of the type which the child must fit together into various colored patterns. When the child comes with her mother, give her the toys and designate a place for her to play. Then, while you and r friend gossip in peace, the child occupied and will have no desire what- ever to use your furniture as a play- ground. -Filet Mignon. A filet mignon is a slice cut from a tenderloin of beef. It should be cut at least an inch thick as it is broiled or pan broiled just like a steak. Broil or pan broil for about 20 minutes, de- pending upon the thickness. When done, arrange on a hot platter and cover each filet with soft butter to which has been added one teaspoonful of minced parsley, one teaspoonful of chopped olives, and one teaspoonful of H&n Jjuice for each tablespoonful of e, My Neighbor Says: Never leave fish, unless salted, soaking in water. Too much soaking destroys the flavor and makes the fish flabby. Do not fry foods in fat that is bubbling. Al fat should be without bubbles when anyth! is fried in it. Dough drop; into bubbling fat absorbs it. If the table silver is placed in hot soapsuds immediately after being used, and dried with a soft, clean cloth, much of the work of polishing will be saved. To make a pineapple egg-nog, beat an egg until it is light (white and yolk together), add a speck of sait, three-fourths te spoonful of fine sugar and thr fourths cup of cold whole milk. One tablespoonful of {ulu from a fresh, ripe pineapple is now added, a few drops at a time, and beaten into the egg and milk. It will not curdle, as pineapple juice is not an acid like lemon Juice. JOLLY POLLY A Lesson in English. BY JO!!;;. FRISCH. DAD 1S A MIGHTY INDULGENT FATHER. HE SAID, *SHOPPING HAS BECOME A BUY-WORD WITH THE G. D.—“Dad is extremely indulgent” is the required form, not “mighty in- dulgent” “Mighty” means strong, werful. po!ndul(ent (in-dull’-gent) means dis- inclined to exercise strictness, severity, or restraint; as, “He was one of those rare persons—an indulgent landlord.” ":fl;m indulgent parent spoils the child.” listen to it POP Just pour milk or eream in a bowl of golden brown Rice Krispies and your own ears will tell you how crunchy évery toasted bube . bleis. So crisp they actually, crackle out loud! - | Hilloggs RICE ERISPIES “THINK I'LL GIVE UP AVIATION. IT'S BECOMING EFFEMINATE.” |DorothyDix| & Tnz sixth mistake that husbands make is in ceasing to be lovers and being merely husbands. The American husband is the best husband in the world, but he is long on performances and short on soft talk. He wants to say it with beefsteaks instead of orchids. re are innumerable perfectly and devoted husbands whom Cleo- The: good patra herself could not vamp away from their plain-faced Marias, and who spend their 1i doubt their affe ves slaving for their families, whose wives are suspicious of them and lon because they dropped all love-making at the al tar. ‘The seventh mistake that husbands make is in failing to do something married to them is picnic enou be | actively to make their wives hngpyA Most men seem to assume that just being for any woman, and that she can ask nothing | else of fate than just the privilege of cooking and scrubbing and patching and mending and bearing children for them. ‘Thousands of men marry pretty, gay young girls who have been accustomed to having men struggle to see which could give them the best time, and then take them and dum cleaners and say to them, in effect: them down by the kitchen stove and hand them vacuum “Now enjoy yourselves, and we hope you ap- preclate how lucky you are to be married to us.” ‘There is nothing that a man can do that will pay such a percentage as do- ing something to make his wife happy, and it is the ones who don’t make a lit- tle investment of time and trouble and money in amusing Friend Wife who be- come matrimonial bankrupts. ‘The eighth mistake that husbands make is in not making companions of their wives. their wives. They their way immi Very few men make any deliberate effort to keep in touch with their way immersed in business. They let their wives go in the children or the house or society, and before they know it they have lost touch with each other and have no interests in common except the bills and the babies. ‘The ninth mistake is in not seeing that their wives have plenty of constructive | work to do. Idleness, women the sanatoriums and divorce courts. Every man's idea of being t that is the worst misfortune he could wish upon ith nothing to do who are neurotic and peevish and fretful, and who fill his wife in It is the a good husband is keeging er. ‘The tenth mistake that men make is in letting their wives henpeck them. No woman loves or respects the man she can boss. DOROTHY DIX. (Copyright, 1930.) Tomato and Caulifiower. ‘Take one whole raw tomato, peel the outside skin off, then take the | seeds out, leaving a hole in the center. Take one nice caulifiower burr_thal has been steamed or boiled, stuff the caulifiower burr in the tomato where the seeds were taken out, allowing the burr to stick up a quarter of an inch above the top. Place around the top of the tomato a slice of green pepper that has been cut into a ring one- fourth inch thick. Pour French dress- ing over, and serve in a nest of shred- ded lettuce. Orange and Grapefruit. Serves 6: 6 oranges, 3 to 4 grape- fruit, lettuce and 3, cup apple cubes. Peel oranges and fruit, se) ite This Cream into sections. Place alternate sections of ora and grapefruit on a bed of lettuce leaves. In center place cubed apple. Serve with any desired dressing. holds make-up on for hours { If you have the type of skin that simply refuses to retain pow- derand rou forh;n{’ lengilg of time—try Plough's Vanishing Cream! This pure, snowy cream holds make-up on for hours, It rids oily skin of “‘shine’’ and dry skin of the tendency to flake. Providing an invisible film of protection against the drying, coarsening effects of dust and the weather, this dainty cream lends new beauty and satinsmooth texture to your skin, Plough’s Vanishing Cream is attractive { pa in two sizes and sensibly. at30cand 50c, Tryid ‘73 P VANISHING CREAM NEW YORK MEMBRHIF JAN rRANgUCO Today in Washington History April 9, 1793.—Ma). Andrew Ellicott was restored to his Itior the surveying de eral Diltl‘h%‘h! an District Cony &. It was less than a month ago that Maj. Ellicott and his corps of assist- ants were dism from the servis potated Ly the. siow Drogress the appo y the slo surveyors have made in hylx_fluout the lines of the Federal City. Com- missloners also charged that Maj. El- licott had not shown proper courtesy to them on several occasions, It will be recalled that President ‘Washin came to the city on one of his short visits last month, within a week or so after this crisis had been reached in the relations of the District Commissioners and Maj. Ellicott. The President immediately set about set- tling the differences that had arisen, with the intention of having Maj. El- licott restored to his position. Gen. Washington is anxlous that nothing occur to interfere with the lay- out of the new Federal City as rap- ldi and smoothly as possible. He ed with Maj. soon after his arrival and was assured by him that he had not meant to be discourteous to the Commissioners. The WT this conversation he sent by letter to the Commissioners under date of April 3. Gen. Washington asked the Commis- sloners “whether an accommodation under all circumstances is not to be referred to an breach and a g’ewx aper ]lullflem which will in- evitably follow.” The Commissioners readily ylelded to the desire of President Washington. There is no certainty, however, that Maj. Ellicott will remain here. It is ramored that the Governor of the State of Pennsylvania desires him to survey a road from Reading to Waterfords, in the western portion of that State—an un- dertaking of great responsibility as well as peril, due to the danger of Indian attacks. If Maj. Ellicott should a t | this appointment, the work would prob- | ably occupy him for some two years and he might not again be able to aid in the survey of the Federal District and the new city here. Maj. Ellicott’s skill in his cllllnf is widely recognized and he has received several calls to other felds since he has been at work here. Vegetable Timbales. Butter timbale molds. Cut one can of asparagus tips so that they will fit the molds and place three in each mold, tips down. Cut or chop the rest | of the asparagus into small pieces, mash two cupfuls of canned peas and combine with one cupful of soft bread crumbs, two tablespoonfuls of melted butter, two beaten eggs, one tablespoon- ful of grated onion and salt and pepper to taste. Fill the molds, set in a pan of hot water and bake in a moderately hot oven until firm. Turn out onto a platter and serve with a rich cream sauce. Cake Dessert. Left-over cake can be quickly con- verted into a delicious dessert. For each serving cut two rings of cake the size of canned pineapple slices. The bottom ring may made up of pieces. Put them together like a sandwich, with a slice of pineapple between, and pour over all a custard sauce in which pine- -}wle juice is used as liquid. A garnish of maraschino cherries makes it at- tractive, and whipped cream may be used to dress it up still more. This des- sert is improved by standing for an hour or longer before it is served. o When a woman fractured her thigh in | a fall recently the Duchess of ford personally made an X-ray examination of the limb in her hospital at Woburn, | England. FEATURES. MILADY BEAUTIFUL BY LOIS LEEDS, ‘What Shade of Make-up? Dear Miss Leeds: I read your beauty column in the paper every night and I am very much interested in it. Now I have some beauty questions that I would like you to answer for me: (1) I have brown eyes, light olive complexion and dark blond hair. What shade of rouge, lipstick and powder should I use? (2) How much should I weigh? I am § feet 23 inches tall. (3) Face powder does not look smooth on my face and when I put cream on before I powder, my face looks olly and all the powder comes off. What should I do? BRIGHT EYES. Answer—(1) For your type of color- ing geranium or a medium raspberry shade of rouge and lipstick would be suitable. Rachel or brunette face pow- der is attractive with this kind of rouge with your light olive skin. (2) You forgot to give me your age so I cannot judge just what you should weigh, as the table of weights varies witk the years. If you are between 18 and 25 years of age you should welgh between 118 and 125 pounds. But a few pounds below or above the average weight is al- lowable for the difference in stucture, w'~ht of bone and muscles. (3) The selection of a suitable powder base is often quite a problem, and it is evident that you have been using a base which is not suitable. If the cream that you have been using is too oily the result will be just as inu describe; on the other hand, if you have been applying too much foundation cream the result would be that the face powder would appear too thick and uneven. However, one | should use a powder base of some kind before applying face powder or make- up, as the powder would make the skin look too dry and harsh otherwise. 1 est that you cleanse the face thoroughly, using a light-weight cleans- ing cream or ofl. Wipe off the excess cream and then wash the face with a mild soap and warm water. Rinse in cold water and dry. Pat on a mild astringent or skin freshener and then use a liquid foundation base. There are a great many such lotions and creams on the market to select from. 1 cannot name you any particular brand, however, as it would not be fair to the manufacturers to mention one in preference t, another to my numerous readers. If you select a reliable and well known make you will find it satis- factory and suitable for your type of skin, LEEDS. LOIS . (Copyright, 1930.) . Deviled Salad Dressing. Mince some bolled ham very fine, mash some hard-boiled egg yolks with some mustard, mince some celery vary fine and add some pepper, paprika, vinegar, chopped parsley, olive ofl of other good salad oll and a little sweet pickle minced fine. Serve on vege- table salad. AUNT HET BY ROBERT QUILLEN. “Givin’ to kinfolks is more sensible than lendin.’ It amounts to the same thing, any you have the satis- faction o' fe charitable instead o bein’ mad.” (Copyright, 1930.) PERFUMED MANICURE SETS CALIN N MATCHLESS PERFUMED PREPARATIONS IN INDESTRUCTIBLE MOULDED FITTED DRESSING TABLE TRAYS COMPLETE MANICURE ENSEMBLES —$3, $4, 85 INDIVIDUAL REFILLS AT THE BETTER DRUG AND DEPARTMENT STORES spoonl(u ol[ iIce cream When you first taste Breyers Ice Cream —notice 3 things; its smoothe ness of texture . . . its full-bodied richness . . . its wonderful delicacy of flavor. These qualities didn’t just “happen.” They represent 64 years’ experience in blending and freezing the finest ingredients . . . rea/ cream, real sugar, natural flavorings—and nothing else! Tey these delicious Bpeq erpa kt Pint Combinations No. No. No. No. No. 1-=Vanills, Fresh Strawberry and Chocolate, 4=~Vanills, Fresh Strawberry and Orangelce. 7—French Vanilla and Chocolate. 8~Frozen Egg Nog. 9—Fresh Frozen Strawberry and Rifisia * Custard. No. 10—Fresh Strawbetry and French Vanills. " PATRONIZE THE BREVER DEALER And while you enjoy your first spoonful of this extra-fine Breyers Ice Cream, remember this: To produce it—many millions of dollars were spent in time, skill and equipment. You can buy this delicious, whole- some ice cream in bulk—in fancy forms —and in the convenient Breyerpake Pint. Setve it every day.