Evening Star Newspaper, October 5, 1930, Page 57

Those of Long Ago . Were More Defi- | nitely Guided by f Adult Fashions. Later Method Lacked Parisian . Stamp — Skirts for Little Girls Remain Practically as Short as Ever, But Some Waistlines Have Been Raised—Slight Flare Has Been ‘Adopted. BY MARY MARSHALL. OW did they stand it—those little girls and boys of long ago who wore clothes that were miniatures of the clothes worn by their parents? If it was the fashion for women to wear skirts that ballooned out yards at the hem, then little girls wore ballooning skirts, too. If father wore a starched linen ruff about his neck, then his young heir also wore a stiff starched ruff. It is only within the past century and half that definitely different clothes ave been designed for little people; and the plan originated, not in France, but in England, whére the idea of a simple life for children had long pre- vailed. 4 Now, of course, we take it for granted $hat little girls will be dressed differently from their grown-up sisters, but always there is a direct bearing of adult fash- fons on the clothes worn by children. It is a reflection and adaptation. And whenever real changes occur in adult fashions, there always follows the ques- tion as to how far these changes will affect clothes for smaller girls. Mother's skirts have taken a definite drop, but skirts for little girls remain practically as short as ever. Mother's waistline has been raised—and -so_in many cases has little daughter's. For the very little girl dresses that hang from the shoulders or & yoke are gen- erally preferred. For the girl of 9 or 10 or 11, waistlines are normal or possibly & little lower than normal, while, for the girl of 12 or over, the slightly raised waistline is rapidly gain- ing favor. Mother’s skirts are no longer straight and scant, and so daughter’s skirts flare a little, too, and as sleeves for women's clothes become more and more com- plicated'and ornate, so children's dresses show a little more intricacy of treat- ment. Mother wears her hat back on her head and hats that show the fore- head are chosen for children, to whose unclouded brow the fashion is vastly becoming. 99499 GO0 ", (bR XY %% At left, plaid “wool coat and skirt costume. for small girl.. Jacket is braid bound and blouse is made of crepe de chine. At wight top, coat of green cloth, fitted in at waist, col- lared and cuffed with fur to match pompons* on hat. = Below, cpat of blue cloth, of Empire suggestion, with fur mounted on wide red braid for col- lar and cuffs. Changing Colors in Home Rooms May Be Con- demned as Out of Style Just as an Old Wardrobe Is Ciriti- cized —Brown, Green, Blue and Red Popular. 'HE house must declare its color each season. There are fashions in colors for the interior of the home Just as there are in hats and shoes and frocks for the home manager. The ‘woman who would be horrified to ap- pear in a brown costume in a blue sea-" son will find that her home is just as out of style a& her wardrobe unless it 1s arrayed in the latést hues and shades. Brown, green, blue and red are de- elared to be the colors for the home this season. The brown is a dark, seal brown, excellent to live with and easy to handle in decoration schemes. Soft, grayed French blue has been selected to go with it. Blue-green combines excellently with both these and will £ind its place in the colors for the home this season. Three shades of red will be let in for & lot of use. They are erimson, lacquer red and blue-red. ‘Women are becoming more and more adept in their use of colors in the home. ‘This is evidenced in the combination of blue and green. For a long time home decorators were all afraid of this rather tricky mixture. They were duly respectful and a bit awed at the idea of bringing together two “cool” colors. But this timidity is being overcome by greater knowledge and skill in working with color and decorators are finding that even blue and green may be used | in pleasing combinations The reason for the approaching popu- i X i lll! ! 1 i i 7 1] | i/ \l\l\\\l\\“‘!l\ i il Al i '\'\‘ | Il b | THE larity of crimson is perfectly clear, The Peasant and early English style of fur- niture are tely upholstered with mhterial of this color and the heavy, sturdy lines of the pieces’are enhanced by the use of red in draperies and rugs. Lacquer red gives a great deal of vivacity to apy room and the blue-red combines wi th the French blue and the blus Jade been indicated for the fashionably ar- rayed bed room this coming season. The two make a lively and animated combination and are not too stimulat- ing livinr room, and a few new lam will make a new room out of the old one the whole family is tired of seeing. Ingenuity and planning are worth more than money Lere. The colors ‘orecast for popularity for the Fall and Winter will be found in materials for draperies and uphol- stery, in rugs and curtains. —_— Bridal Flowers ‘There seems to be a liking for arm bouquets for the bride, especially with princess frocks. The bride who is wearing an 1830 frock, will, of course, want one of the old-fashioned, tiny bouquets frilled in lace paper. Other brides with the classic type of wedding gown believe sprays of flowers, particu- larly calla lilies, are the most appro- priate. Bridesmaids usually carry loose bou- quets or sprays of flowers ble: in color with their frocks. Delphinium and snap dragons and flowers from the old-fashioned garden are preferred to the typical hothouse blossoms, and much of their beauty lies in the un- usual combinations of colors. — ""lln | J | ll ] lithh iy " ! TN ul X 3 i i il i I i Il b \ (i I | l‘\\\\mn..‘... Y i il I il le-green. 2 and clear yellow Have Care of This Sort| Should Be Combined . With Daily Massage ‘—Economy Found in i Use of Several Pairs of Everyday Shoes. BY CHARLOTTE C. WEST, M. D. TH’E craze for silk hosiery is in no, small measure accountable for many tender, moist feet. Although it is well known that silk ranks next to woolens for warmth, this fact is overlooked in hosiery. All silk stockings should have the soles, at least, made of fine lisle thread. Stockings that are too tight are almost as harmful as shoes that are too small, and they have much the same effect upon the foot. As a rule, only professional dancers give the feet the attention they require, but a little time and thought devoted each day to the care of the feet will improve them so greatly that one will become unconscious of them. Persons with thin, bony feet—hard feet—suffer less from foot troubles than | those who have plump, soft feet. If learned that the feet are greatly bene- fited by cold salt water bathing. % them slim, ith, always available, but because it is not refined, and it con tains those mineral elements of the which are hly beneficial when sorbed into the skin. ‘When you remove your feet from bath take care to dry them Remove every particle of wal massage the instep, heel and Nothing so rejuvenates the feet as this daily care. Five minutes’ dally e of the feet, using a penetrating oil, will not only keep the feet firm, supple and youthful, but will develop their shape- liness. It is entirely possible to make your feet just as expressive as your hands, but you should be all the more fas- tidious about the care of your feet, for true foot beauty is veiled. Really, it is an economy to keep pev- eral pair of shoes for everyday wear, never wearing the same two days in succession, and thus resting your feet. ‘The same rule, of course, applies to hosiery. Some of the cheaper les of stockings are almost shapeless, 1ally at the toes. Such hoslery is lfiy to you spend any time at the seashore and take pleasure in sea bathing, you have cause serious foot trouble. (Copyright, 1930.) SUNDAY STAR, WASHINGTON, D. C,” OCTOBER 5, 1930—PART THREE. Than Mother’s’ They Must Suit Hour and Place, for They Make or Spoil an Event—Simple and Elaberate Types Are Equally in Good Taste When Choice Meets Conditions. BY BETSY CALLISTER. HEN you have ice cream” « is the way a 6-year-old friend of ours explains the meaning of the word party. If you take her down town to buy & spool of thread and stop on the way home to indulge in a dish of ice cream at the corner drug store, she considers the adventure At left, blug cheviot suit for schoolboy, with knickers and lape.ed coat. Center, suit with shorts and coat cut on English ines. At right, small boy's top coat, made of blue or gray, lined with red, and buttoned with brass. Black Is Smart for Travel ° Jacket Suit of Black or Navy Blue Pique Is Good Choice for Short Trip in Warm Weather—Blouses of Dotted Swiss. ‘T is & mistake to select touring clothes that are too' palpably of the tourist sort, and nowadays it is pos- sible %0 choose dress, wrap—or suit and t, shoes and other accesso! that are entirely te for motor train that wu:’ m"i’.' conspicuous T el than & jacket suit of light~ for Summe: umhma weight bl silk, worn with a black .| silk hat and washable blouse. Add to this a light-weight but fairly warm tweed coat and woolen scarf and a soft wool beret that may be substituted for the black hat and you are prepared for any motor or train trip. For a short train trip in warm weath- er & jacket sult of black or navy blue pique is a good choice, as it sheds the dust_and resists wrinkies as effectively s Accessorles of all sorts, even such Fabric Purse Evolution From Fragile Type It| Has Developed Into Sturdy Article.| Suede Material Is| Next in Popularity. Beige Antique Bro-| cade. EGARDLESS of whether you have much in your purse or not this Winter, the kind of purse you carry will make a difference in the way head- waiters and floorwalkers treat you. For there is something about certain purses that immediately registers. ‘The fabric purse has come to stay. From rather fragile materials it has evolved into the most disciplined and sturdy-looking of all purses. It usually is lined with kid or moire, and inside its fancy self it has the most practical arrang'ment of pockets and envelopes, to hold about everything a lady needs. Suede purses come next in popularity ‘They stand up so well under adversity, such as being caught out in the rain or | snow, or even caught with only carfars in them! This year, if you have a really lovely jeweled clip, by all me: 1 1I': on one edge (:’ four suede purse. It to dol The black suede purse is, according to some ways of thinking, far more cle- glnt than any colored bag can ever be. t there is no denying the pleasant sen- sation of seeing a woman who has the clflmlunc ma of exactly xnx:u;lg:nh:; suede purse to a green, W blue suit. But it must match. This thinking that any blue purse will go well with a French blue costume is all wrong. It is far better to select a black one, instead. Among the new purses for Winter is a perfectly stunning, formal afternoon envelope bag that is made of beige antique brocade in rich red, blue and gold. It has one of those gl:nlnl patternls that are neither wer,.fish nor fowl, so you don't get tired of tracing the pattern. ‘This Bum has scallops g its diagonal closing. Low in ony corner there is a rich orna- ment, a Ji potted plant of o{”fll coloregd It will be attrac- tive with fust about any kind of Juxuri- is piped in gold metal and |, ous afternoon attire you select for Winter wear. The new evening bags are of rich metal cloths in a combination of color that goes well with all kinds of gowns and coats. A bag that is exceptionally good is of light green metal cloth with a faint tracery of silver leaves and flowers in the softest of tones. It is cut on simple sports lines, fastened with a single crystal button. Tt is an over- the-arm bag, which is the newest kind for evening. (Copyriht, 1930.) . Informal Meals And Good Manners “Etiquette was made for people and not people for etiquette,” says an Eng- lish writer on table manners, “and it is not well bred, in the best sense of the word, to carry any rule to an absurd extreme.” This is very true regar table man- ners. Many of us find ourselves at meal time gathered around tables where it ' would be impossible to follow the strict |laws of table manners because of the simplicity of the service, For instance, there is a good rule that says that puddings and most des- serts should be eaten with a fork, but if only a spoon is to be had for dessert it is, of course, best to use that than to ask for a special fork. There be no special butter knives, no salt spoons, napkins may be of paper and there ma be no saucer to one's coffee cup. Wi such service it may be a little difficult for some people to apply their rules of table manners, but the it to remember is that the basis ef table manners is that of considerad to others. Eat in a way that shows consideration to others’ at table and your manners will be good. The fact is that a great many peo- ple rather enjoy eating meats at Sum- mer cottay are few and of plated ware. The who carries a full set r B seemingly unessential accessories as costume jewelry, should play an impor- tant part in your holiday wardrobe. By the scarf, the necklace or the lingerie collars and cffs one can vary the appearance of a simple dress and thereby increase its usefulness. 1t is best to leave at home or in safe deposit one's &udoul Jewelry and heir- looms. Keeping them in a safe place while traveling always adds to the com- plications and worries of one’s trip, and no one expects you to wear precious things 6n & holidsy trip anyway. The less expensive ornaments of the costume sort have advantage of being light in weighi—the larger metal pieces usu- ally being hollow within, Separate blouses of washable allk or cotton take up little room and should ries | therefore be taken aplenty. dress requiring lingerie eol or vestees should : se! ‘es away the undesirable tourist look from one’s costume than a fresh touch of lingerie at throat er wrists, To wear with dark jacket suits there is nothing smarcer this season than the blouse of doited swiss — white backs ground with dark dot to match the suit, Silk or cotton pique, both of which launder admirably, are appropriate for the sleeveless blouse or vestee to wear with jacket suits. Use Nail Polish With Discretion Many women maks use of liquid nafl polish nowadays and many manicurists recommend it to their customers. ‘To be sure, it is very easy to put on and is quite durable. But there are those who say that it ought not to be used by women whose hands are not very attractive and very well cared for, because the high polish that it lmpl".! makes the hands conspicuous. ‘Then there' are other difficulties. Most of this liquid nail polish is volatile. After the little bottle has once been opened it dries very quickly. This when applied leaves a very thick varnish sur- face of a much deeper color than the original pink. So if you want to get the best results see that your bottle is kept tightly corked and have on hand a little of the “remover” with which to dilute your polisa. You really need some of the ‘“re- mover” because the polish on your nails lasts much longer in some places than in others. It generally lasts longer on the left hand than the right because you use it Jess, It is important to re- move every bit of the old polish before lpRlyfinz n‘nev;/ coat, ny sort of very th _polish is re- garded as rather vulm. b‘;oaome per- sons. If you use J;r ordinary nail polish with a ‘buffer be syre to wash, the hands afterward to take away the artificial look. Take care not to have the nalls cut down too closely at the sides and not to have the cuticle eut. There is an overmanicured look about some hands implement. Of course perfect cleanliness is es- sential to d-looking hands, but con- stant washing with indifferent drying is very injurious. It is better o wash and m the hands thoroughly only a few es in the course of the morning than to dabble them under the running water a dozen times without carefully drying them afterward. . Wedding Gowns In determining the style of the wed- wn, it is well to remember that l-v:. after the of be arranged so ; ‘ : : 5% GEE 55 ] EE H 5F : a3 £ 4 2 < g £ {1 g Did You Know? ‘That the overblouse to go with sepa- rate akirts and jacket suits has been revived this Autumn—and is & glose rival of the tuck-in blouse with well dressed women? ¥t ‘That so-called off-blacks are decid- edly smart for daytime coats and suits, these tones consisting of very dark green, deep plum and a daik brown? ‘That there are new short fur jackets made with elbow-] flaring Sleeves which are ‘worn _with elbow-length gloves—usually of dark toned suede? dark brown suede gl smart with all-white ‘Tha Two school dresses of figured prints. The one above is trimmed with smock: ing and with collaer and cuffs of white linen. The one below, for am older girl, is made with a frilled col- lar and cufls and @ band of smock- ing below yoke. k a party. If you take her to the theater or spend an afternoon playing games with her—and inadvertently overlook the ice cream—she will admit that she has had a good time—but it hasn't been a party. None of us ever quite outgrow this attitude toward parties. We may not be so insistent on the ice cream—we may Rreler some less obvious form of refreshments—but we are quite likely to jlldxl the success of a party by the good things we have to eat, and to classify the parties we attend as in- different, or tip top according to the sort of refreshments we have. Dozens of women write to us asking for suggestions for party refreshments, yet there is such a bewilderingly large number of good things that may be served for party refreshments that it seems as if it would simply be a mat- ter of choosing the things you like best. But there are all sorts of things to consider in planning party menus. The type of party—whether it is formal or informal—the time of the year, the taste of the guests, the amount of money you want to spend, and, last but by no means least, the dishes that you intend to use in serving and the way in which you want to do the serving. If you intcnd to have the tes of* refreshment -served m\"‘mn dining room table or other firm have such things as toasted sandwiches that need to be cut, but if you are planning to serve the refreshments on the usual sort of card tables or away from tables, then you must plan things- that may be eatem easily with a fork r refreshments it of croquettes, or ces in a cream sauce in. pastry and the salad should be rn’ufiem that it may be eaten simply with a fork. For informal evening suppers sliced cold meats are well liked, but this sort of spread should not be considered un- less it is to be eaten with the guests seated at a substantial table. The same might be said of club sandwiches and toasted sandwiches generally. . At your evening fifl.y. refreshments may consist of anyt] ,!m a plate of ice cream or a glass of fruit punch with cake, cookies or wafers, to a late sup- per served round the table in the dining room and almost as elaborate and every bit as substantial.as a dinner. At the evening card party you may plan refreshments’of & moderataly sub- stantial sort that may be served in one or two courses at the small card tables, which if you like may be drawn together to form a single long table for the sake of greater sociability, the refreshments in buffet style, the plates, silver, napi%as, dishes of sand- wiches, salads, cakes etc., placed on the table or buffet so may help like. Or you the room with you as. behind capped and a) mmt «in the cafeteria. g rbon refreshments may be just as varied—anything from & formal cup of tea with sandwiches or little cakes to a three-course repast served at 5§ -o’clock that leaves the ndering how they are going ta#h ugh ner at 7, ¢ (Copyright. 1930.) Braised Meat Dust the meat very sparingly with flour, put about one ounce of dripping or butter in the saucepan, put in the meat and brown it on both sides. Add some vegetables. cut i small pleces, & bay leaf, a sprig of parsley, thyme and marjoram, half a pint of stock or water, a S| ing of salt and pepper. Cover closely and cook gently until the meat is tender, allowing 25 minutes to the pound and 25 minutes over. Serve on & hot dish with the vege- ables, you mAy You may serve thet guests themselyes and each €ther-to what they - A some 2wy SRR T FLARV TN R G PPRANS LU SRR AN A S R ARSI (PRAVEP AV RBANT S € hows £ 84 44 tables round. ‘Skim the gravy, boll 1t rapidly until reduced to about & ill, and pour it round the meat. 4 : T IR TS A LRSS PPAAESS AP S ¢ RIS Lt LD A TR AP ALUTS AV A PP RAVAASE FANTALSALES STO BRI AL A TREOA AV LSON T A AOSE SOV PIRTALL PR SRR TTROORes AR AT T 5 3% ANERAALL LU AN T VO R MAAARE A AL LA TN DAL WM e