Evening Star Newspaper, September 18, 1931, Page 41

Buying Family Clothes Plans Should Be Carefully Considered in Advance. i Colors and Designs—Provision i for Children. ‘OMEN of limited incomes cannot afford to overlook the importance of careful planning before shopping for clothes, and of making several before purchasing. Right tl in g depends upon an observing and critical eye for per- with nfim’ m‘m.ol the r?-g' s > v 3 mu:“ n::u ord good opportuni ties “:u -uud:lu anfln}a ideas in r; gard prevailing mode as clothing, . Window displays and the ar- rangement of goods in the various de- partments are silent salesmen. News- gpfl advertisements assist ‘also, and ‘addition gives some idea of the price ranges along different lines, but prices | nless are related to goods and are ex- I S e , nt su sources of information as the fashion books, sales catalogues, newspaper ad- vertisements, and long-range salesman- L methods. ch matters as the location and arrangement of various departments of | the pos! a store, the methods of displaying 3 the size of the sales force, and de- tails of sales methods are matters of | importance to a buyer who desires to ! conserve time ‘and energy as well as | and of equal importance are | unconsciously, and the quality of goods, the range of choice offered, the prices, and the attitude of salespeople | are noted. | Right Coler and Design. f| A well fitted garment has a distinctive simplicity in the use of on"l‘;pl single the | clothing. THE STAR’S DAILY PATTERN g a T B i1 carried out nicely in plain ‘worsted. 3155 is designed for sizes =! : b4 g 38 £ : 0. | The structural lines are those that are | | and figures. i | suitably dressed for housework, busi- silks, | ness, informal and formal social func- dressed .| is a doubt in one’s mind as to what is 36, 38, 40, 42, 44, 46, 48 and 50 inches bugt measure, ‘% ize 56 requires 3% yards of - ¥ % of 35-inch lncl;r meterial with 1 yard smart made of black the rever made of in all-over patterns where the arrange- ment has an up-and-down effect. A pleasing effect may be obtained by using an overlay of transparent material over figured cloth. The spotted effect of the figure is thus subducd. Plain materials in subdued colors are always safe and | can be very pleasing. Shiny surfaces which reflect light, such as & satin finished cloth, makes the figure look larger. The duller, lueterlcss surface absorbs light and makes & person look smaller. Lines and Proportions. Two scts of lines are used in the mak- ing of any costume. They are the structural lines and the decorative lines. | needed as features of constzuction, while | iumisgs. sy added . Decorative ‘usual . lve lines should conform to the structural lines. The most artistic costume is that which indicates and in general follows the leading lines in the figure. Struc- tural lines conform largely to natural body lines, and decorative lines give ex- pression to natural body lines. Although tion of the walistline is subject | 1o the dictates of fashion, it should be | aced in relation to the whole figure | that p'easing proportions are made. | Every woman should be informed on | such matters as the following: 1. Correct lines and proportions of | the human figure. 2, Lines-and thelr effects on surfaces | 3. Colors and their basic relations to individuals and oceasion. 4. Fabrics and their relation to size and purpose. Although fashion decrees that gar- ments should fit snugly one season and loosely another season, there is an average amount of ease which provides for facility of movement and comfort and still makes the garment look trim, look which contributes consids toward making a woman appear wel dressed, The trim, smart look which it has is due not only to the quality of the material used in it, the straight stitching and good pressing 'while con- structing it, but also to the ‘careful at- tention tgxen to the following details when fitting: 1. The correct positions of the grain of the material in relation fo the length, width and pre fons of the 3 2. The position of the seam lines in relation to the structural divisions of the body underneath. 3. The amount of ease or fullness in relation to the shape and size of the body and the movement of it. While it is desirable to be always tions, it is much better to be under- than overdressed in case there the correct costume for the occasion. Children’s Clothes. Children should be clothed. so that they are absolutely uncqnscious of their This means that the gar- ments must be simple, comfortable nnd' made of a material that is not easily| spoiled. A child who is overdressed in extr: nt, m or faddish cloth- to too ‘much about to become snobbish and affected. One who is oddly or unat- tngduly dren:.d ium—eomm mdergarments n even more care- tion for a child than for an u‘lulc, ah ‘much mrrymh sary for growth that every must be conserved. = First inter. These keep the child entirely tection. the same type of as umbflc‘;‘ nal loth. or Ia may used. :tnll ot only advisable but aconomical to provide a child with a raincutfit. This should consist of rubberized or cra- rubbers and umbrella. This ouf soon pay -for itself in the it affords the clothing, even is not considered. A satisfactory outfit may often be made from.a discarded adult coat or cape. Use la) seams, stitch with a fine needle, , if neces- sary, tape- the seams with adhesive fape. Rubber goods deteriorate very rapidly in heat and strong sunlight. For reason raincoats and rubbers should be kept in a cool, dark place. Rubber shoes should be stuffed- with 1f two thicknesses talcum a Children’s leather shoes need lpo(fiill LnAny g‘ood frequently 8| ather in zood,oenfiuon er wear. Apply paste with a soft brush or cloth. Old stockings make (olod O.)rlflh.l for po:hu;; ing. Rub vigorously. To preserve . , shoes should be kept on shoe trees "mhe‘t,nkm and at other times when not worn. Buy a lhmfud grade of stockin for children, as a good quality will usually wear longer and keep the color better than the less expensive variety. Stockings wear . better if slightly longer than the foot, but they must fit right, otherwise a good fitting of the shoe ing is just as uncomfortable and just as_injurious as too short a shoe. The manner of putting on and re- moving stockings will increase the wearing qualities. They should be rolled from top downward when being removed. When putting on, slip care. fully over thy foot part first, adjusting toe hA.mi hee! '? flqfln‘wposmm'xj' Thfn. thering cthe leg portion together with gm haads, gently pull it up without strain on threads in any portion. See that the seam lles along the center back line of the leg. Stockings should be darned as soon as thin places begin to appear. Their wear may be pro- lcnn?eby quick repairing. Thin places can be by the use of a slanting toh. There is a FRANKLIN Cane Sugar for ever use ents are made as one- | iece pajamas, with feet attached for and made of a thinner material. such | insook, longc! THE EVENING Pleasing the Man BY CHLOE JAMISON. | (QOFFEE tables, smoking tables, ta- | bles of convenience fore and aft . « . drawn up beside armchairs, be- fore the sofa, in front of the fireplace. Where not? Even litle nest tables are pressed into service to &' [ dispensing modern hospitality which in addition to its dinners and luncheons now includes afternoon . tea, after-dinner coffee in | the drawing room, and smokes before, after and between meals, The modern hostess gives much thought to accessories for these infor- mal hours, yet her appointments are not necunfl.{; expensive. Many a beau- tiful tea tray is made at home at little cost merely by mounting an old Eng- lish hunting print in the center of the tray, painting the body in a soft color found in the picture, then shellacking over all. A quaint pewter or porcelain tea or | coffee service can be bought for a ridic- | ulously small sum, considering its beauty, or one may go in for inex- pensive modern pottery which is some- times \-ry smart. Goblets also come in pewter and there are some stun- ning things in Czechoslovakian glass, |flecked or rimmed with bright color. All these accoutrements the man who has an eye for prestige and up-to- dateness is very proud to see in his | home. But a smart coffee service presup- other equally effective things... m to hold wafers, hors d'ouevres or sandwiches. Smoking trays also . . . amply d ed so that those who smoke the t after-dinner cigar will not fill the dish to overflowing with one flick of ashes, nor feel that & smoke will topple off the table the mo- ment one's back is turned. Just as much differende between the right ash tray for cigarette smokers and men who smoke robust cigars as there is between dinner and dessert plates, a demi-tasse or a full-sized coffee cup. As in the larger scheme of decora- tion, the ensemble idea governs when selecting these accessories. Which does not at all mean that the various pieces must be matched. Merely that all should be friendly in line, type, color and size. Grape Conserve. To every five pounds of grapes add three pounds of sugar, two pounds of seeded raisins and half a pound of English walnut meats. Separate the pulp from the skins and cook the pulp until the seeds will float or rate easily. Remove the seeds by sifting, add the skins to the pulp, then add the sugar. Let boil slowly for 20 min- utes, taking care that it does not burn; then add the raisins and boil for about 15 or 20 minutes longer, or until the juice has thickened a little. Add the nut meats and boil up a minute. Seal while h STAR, WASHINGTON, The Chef Suggests BY JOSEPH BOGGIA. IN the busy home, well do I know how easy it is to fall back upon the gocd and wholesome canned soups which can be plucked from the pantry shelf. There you | may find the foun- | dation for tomato for mushroom bisque; green pea soup, cream of as- paragus or spinach soup, & rich clam chowder . . . these | and many more of | the most popular recipes known to the average cook. So I shall spend no time upon these well known varie | eties which all | turn attention to several ncvel soups | with which you may like to experiment, {and later serve to guests on special occasions. Let us presuppose in' these recipes | that you have ready your soup stock or consomme which has been made accord- ing to one of the simple recipes to be found in every cook book. Here, then, | are elaborations which will give you | quite original results. Consomme Chartreuse. To the boiling consomme foundation add red cabbage in thin strips or shreds, round slices of Frankfort sausage and a little scraped horseradish. Thicken slightly with tapioca, and serve. And here is a most interesting soup | which you may save for that time when | you wish to have & real surprise: Consomme Allenmande. | The consomme foundation should be thickened . slightly with tapioca (this does not alter the clarity of the con- | somme), Then into the bolling liquid drop three differently stuffed ravioll for each person, one to be filled with fole gras, one with spinach and the other with chopped mushrooms which have been cooked in butter. Cook until the ravioli are done and serve at once, -lll.owwlu three ravioli for each soup plate. In the home ravioll may be made from noodle dough, rolled very thin and cut neatly in small squares. Thick soups are of two varieties. They are called cremes, when the thickening is done with double cream; and ve- loutes, when it is done with yolk of eggs. The veloutes, by the way, must not_boil. Thus we may have the cream soup known as Freneuse, which is made with a puree of potatoes and turnips, fin- ished with cream and butter and sea- sonings. Or one known as Genin, which is & puree of carrots, lecks, tomatoes, cream added. There may be a veloute of chicken kncwn as Irma, which is made with cocoanut milk, flavored with curry and garnished with rice. Ora fish veloute asparagus heads and rice; also cream. You may not relish the thought of “water soup,” but let me give you a recipe which is finely flavored and nu- "lrlflo\xs. although the stock used is =0 A, < S y&l faiors Yor cardy full wear. She designs s model of n.a.uf waool crepe wEh lnerwstations a/ jade rreen aJu{ ‘4{4 crepe. : ) T te , hat or cap, and | venette coat or cape % Wil | protection if health | cannot be expected. Too short a stock- | | | | | { | MODES E THE-MOMENT ~r > cont dress [ know so well how to prepare, but will | | tasty dishes when the meats used are to be boiled mushrooms and rice, with butter and | | who are budgeting. in which will be included carrots, peas, | D. €., FRIDAY, SEPTEMBER 18, 1931 YOUR TABLE MANNERS g BY EMILY POST. (Mrs. Price Pogt) Author of “The Personality of a House” and “Etiquette.” TTEMPTING to answer a question like the following is very much like attempting to write a recipe for charm. But it has been asked me many times by anxious hostesses. Said one re- cently . . . “I really ht to be very happy and entertain nicely, for I have a lovely home, and my husband gives me all the maney I could reasonably want. B every time I plan to give a party I worry and worry, for fear something will go wrong. I can't get over this dread, and it is spoiling my social life. Please tell me a sure way to guard against faux pas and the way to be- come & successful hostess.” viously the first duty of a hostess is to put at ease all those who come to her home. And to do this ene must be at ease oneself. To worTy lest ap- pointments are not as perfect as ought to be, or lest things are not going well, is sure to convey one’s un- certainty to guests and make them feel timid, critical or frritable, Of course, & hostess should do every- thing it is possible to do in the way of proper preparation. If she is giving a dance, engages the best possible {luulc, she gives a dinner, she se- ects & menu she thinks her guests will like (very substantial for men with robust appetites, or u? choice for epicures) and she has it cooked and served as well as she possibly can. If an unavoidable accident happens —if the music s “dead,” or the food uneatable, or the service all wrong, there is nothing gained by repeating, “How horrible!” or telling a long story of why. Th~ hostess can—and might better say b..:fly—"I am very sorry my cook lett an hour before dinner,” or, “The cat knocked over the cream bot- tle and there was none to be had for the sauce,” or give any reason that is & reason, and then be quiet. To answer the Txxluunn: “How can I make myself an interesting conversa- i s tionalist?” is exactly like attempting to tell some one you have never seen which hat would be becoming. Social success is more than anything depend- ent upon personality. 'vzhlch seemingly ns, however, are safe to do not make too much try to be “entertaining.” Try to be a listener as well as a talke Above all, try to find a subject that whoever you are talking to seems to like to talk about, as well as merely to ve all . . . do not prime yourself on this or that topic and cram it down every one’s throat. Fix this point in mind so that you can never forget . . . A bore is & tl‘;‘.t‘m insists on telling ou_are not in least interested to w. b Saving Without Scrimping BY EDITH M. SHAPCOTT, Nutrition Consultant, Home-Making Center, New York. MANY cooks who know how to pre- pare delicious roasts and broiled meats cannot seem to make equally or stewed or braised. ‘Yet here there are quite as many pos- sibilities for fine flavor and tender- ness. It is tant to know how impor- | By and hold the flavor. Thus the broth in which the meat is. cooked and the vegetables used in the stew will not absorb s0 much of the flavor of the meat. Another method ‘which may be fol- lowed when pre] ate meat is to plunge the meat into boiling water. . hardens or coagulates the protein and retains the juices to some degree. this; method, “he broth will absorb more of the flavor of the meat and will to obtain the best{itself have a stronger flavor. results with stewed meats. The cuts used for these reci- pes are usually the less expensive cuts, and so help to substantial for those 1 therefore give you a number of suggestions that will improve both the flavor and tex~ ture of stewed and braised meats. ‘There are three ways in which to cook meat for a stew. When meat for this purpose, it is usually best to rub in the seasonings—a teaspoonful of salt, one of sugar and a quarter tea- spoonful of pepper and paprika—then brown well before adding the water. As with the roasts and broiled meats, the caramelization of the sugar will he! to keep in the meat julces and enri saying T shai MENU FOR A DAY, Fried t. Cucumber &M‘?hnnwh Dressing. Peach Tapioca. Coftee. EGG OMELET. , 4 tablespoons milk. in oven long enough to stiffen, but brown top. Fold and serve immediately. GINGERBREAD. Pare and core five medium-size apples and place in a baking dish. Sprinkle with 3, cup suf and 2 tablespoons water. in a quick oven until tender. Mix and sift 2); cups flour, 1 teaspoon salt, 1 teaspoon ginger, 1 teaspoon cinnamon and % teaspoon cloves. Mix 1% ns soda with 1 3 ry % cup melted shortening and beat well. Pour over cooked apples and bake. Serve with whipped cream. FRIED EGGPLANT. ;ng WONDERIFUL? Yet so easy to prepare. The dainty, tender, flavorous flakes of White Star Tuna, served in this simple fashion appeal to the most fastidious palate. White Star Tuna is always fresh, ready to serve. Decidedly economical, too. Rich in iodine, preventative of goitre. For 18 years the preferred brand because only the best /4 is packed. Syl TE STAR TURNIA FREE RECIPES . . Write for 17 Proven Recipes for White Ster Tuna" to Van Camp Sea Food Co., Inc., Terminal Island, California. The third method is to put the meat cold "'fr and ually increase flavor. Braising is one good way in which to cook large pieces of meat from the less tender cuts. Rub the surface of the meat with salt, sugar and a little epper, then sear the meat on all sides. It may be necessary to use fat in the searing, for as a rule meat used for braising is lacking in fat. After the surfaces are well seared, add a little water and such vegetables as you wish to use for flavoring . . . carrot, onion, green pepper, celery . then continue cooking slowly until tender. In soup-making the principle is to extract as much of the juice as possible. The m bone should b2 cracked and the cut in small , to give large surface e: 3 ce the and bone in cold water, together with rbs and like the meat used for soup is practicall; tbemultwubelmthlmo: the meat away. restore or heighten its flavor condiments or spices. y You can by using By evecting buildings 40 stories London, an. has just nounced, the city would have with 33 stories above fogs. high Tintex Brings Gay ' Autumn Colors To . Wearables and Home Decorations It Colors Any Fabric @ That Can Be Washed— Instantly and Easily! ‘Whatever the summer sun kas faded—from sweaters to win. dow curtains—may be restored to all its original beauty or may be given new and different color instantly and easily with Tintex. The Tintex Color Card (on view at all drug stores and notion counters) offers your choice of 35 fascinating colors. Choose your favorites— take them home—and then it’s a mere matter of moments . without fuss or muss! Thousands of women rely on Tintex to keep their homes and their wardrobes always . freshly, fashionably colorful. »—THE TINTEX GROUP—, Tintex Gray Box—Tints and dyes all materials. Tintex Blue Box—For lace-trimmed B the ik foow reasaite Tintex Color Remover— Removes old color from any material so it can be dyed a new color. Whitex— A bluing for restoring white- ness to all yellowed white materials. T 15 ¥ FOOD PAGE. At the Children’s Table_ BY MARY HOPE NORRIS, Founder, Mothers' Radio Round Table Club. FORTUNAT:. indeed, are you and * your child, if you are so situated that he can come home from school for his luncheon. Even to the small child there is some- infinitely ing and rest- ful about coming from his big out- side world of the busy school into a quiet, pleasant ome. The . feeling is for the mid-day meal is a careful wash. ing of hands and face and combing of the hair. Perhaps the time for lunch is quite limited. Al the more reason Wwh should be in readiness, an . In so far as atmosphere A ‘from the meal it- ot sulping Snd botding the Tood: v o an e ; time, too, for good table.manners and shar- ing the- school news. ‘The child’s lunch need not differ from the general family luncheon, if you are in the habit of serving simple, well-cooked food.-, Moreover, to observe this will give the child good training and experience, which will enable him | to select proper luncheons and other | meals when he begins to eat in school cafeterias or other.publie-places. Here are a few combinations that will sug- gest the many that are suitable for the | e .f:l:;l’;dehnd: bled) , poached or scram! 3 whole wheat bread and butter or raisin bread and butter; a green vegetable; |tra; plain cake; milk, cocoa or & hot cereal corn or . clam); milk, d- sliced meat, creamed potatoes, kK le,’ bread and butter, mb chop, baked potatoes, bread and butter, aliced banafias and oranges, milk. - Baked omelet with spinach or other ‘zreenm bread ”1 butter, apple sauce | and cake, milk¥ A Peanut bread sandwiches or peanut butter and banana sandwiches, green | vegetable or sala cakes, m 85, sugggi ready . he use of lunch is an excellent way in encourage your childs appetite, FOOD FASHIONS EG O' MUTTON ‘sleeves are return- g £ to the top shelves of ‘the china’ closet; they have played & consistent role in the salad-making. of the household, but in others cruets, as such, have been | exiled since antimacassar days. | _Rather nice to see these old friends wandering back again, They were | always handy, often decorative. To- | day’s bottles do not, of course, come |to the table in elaborately carved | casters, nor -are they cruety in shape. Just beau of glass, porcelain or in signs which are harmonious if not ex- actly matching. Sometimes a small y comes em, sometimes not . . . but it is nice to have one for safety’s sake, where families are a bit careless about drops. Cucumber Salad. Cut some cucumbers in slices an inch and a half thick, hollow out, then mari. nate in French dressing. Chop some celery, olives and ;!r:‘n pper very fine, moisten with h ge-iu and fill the cucumber cups. Serve om let- tuce leaves. Mayonnaise which has made: Slenderizing - | withSalads so popular. - Millionsofthe; Wise now know the oo Qi secret of the Salad-Meal, trans- formed into a daily treat, with BEST FOODS Mayonnaise. Once you taste BEST FOODS, no other Mayonnaise will do. And BEST FOODS is such an easy name to remember when you order Mayon. naise , , . today. * Taday: Wm Combine canned salmon with celery, chopped oanion, chopped green or red pepper, a hard cooked egg, canned peas drained, or canned asparagus tips and crunch: dicfloflfe‘:t Foods Bread & Butter Pickles drained. Serve on letruce with a topping of Best with fresh lime juice, § Jar design Patent No. 80918 BestFoods * e -~