Evening Star Newspaper, March 27, 1935, Page 26

B—10 WOMEN Chan Shopping in Feeling for Style Requires Matching of Handbag 'S FEATURES. Washington and Shoes. 1. Twin-buckle sport shoe of Norwegian calf, wr'th‘ $lain handbag. 2. Navy blue candleberry cloth, with strapping of | blue and white kid for the dressier sust; purse to match. | 3. Patent leather and gabardine combine to make | shoes and bag to accompany the printed frock. .Black, | brown or navy. ATCHING up the hnndbug‘ with the shoes is ome of | M those clever things that de- | note a real feeling for style. ‘ Often it is rather difficult to | match your accessories tastefully, but more and more the shops are as- sembling the accessories for you, and | finite ways of combining them to ob- tain a pleasing result. If you have been looking for shoes, | you have probably noticed that there | are very definite types for sports wear, street and dressy afternoon. Every kind of suit and dress seems | to call for a special sort of shoe. There is the popular mannish suit, with swagger topcoat that calls for THE The 0ld Gardener Says: A new race of hardy asters s now ready for American gardens. No addition of recent years is more important. These new asters are not tall-growing, like the usual kinds, but grow ta be only 2 or 2!, feet high. They start to bloom in August and keep on_flowering for two months. There are half a dozen different varleties, with several different colors, all of them be- ing hybrids. They were orig- inated for the express purpose of EVENING STAR, providing low-growing plants for soldiers’ graves in France, but are adapted in every way to home gardens in America, Life Force At Restand In Activity Nutrition Problem in Relation to Actual Re- quirements Studied. BY JAMES W. BARTON, M. D. YOU may wonder just how much food you should eat. You see some who weigh less eating more than you, and others weighing more eating less. Research physicians have worked out the amount of food an indi- vidual of & certain weight and height actually requires to keep him alive when he is doing nothing but lying quietly in bed. Thus the average man of 5 feet 7 inches in height, weighing 150 pounds, requires 1,500 calories of food when he is at com- plete rest, and a woman 5 feet 4 inches, weighing 125 pounds, would require about 1,200 to 1,300. This is known as the basal or low- est requirement of food. However, this amount of food is only enough to perform the actual needs of the body for breathing, the beating of the heart and the ordinary building up of the cells. More food must be eaten if the individual does any work or takes any exercise. And it is the amount of work or exercise taken that decides the amount of food eaten. Thus we find that a woman around home, but doing no housework, would require only 300 calories more, or 1,500 in all, and & man doing office | work would require sbout 500 more, or 2,000 calories. On the other hand., the man of average height and weight who does hard outdoor work 8 to 10 hours a day requires 3,500 more calories, or 5000 in all. A woman doing hard work about the home or elsewhere may need 2,000 calories more than the 1200, or 3,200 in all The amount of food being known, the kinds of food that should be eaten is the next step. The most important food is really the protein food (containing nitro- gen), as the building up of every cell depends upon nitrogen. The | principal protein foods are meats, especially is this true of the shoe and | & good, sturdy shoe, with low heel. | eggs and fish (animal proteins) and | handbag idea. | They even go a step farther and | place the proper handbag and shoes | with the kind of ensemble with which | it is intended to be worn, so that you | can get the effect of all three to- gether. ! Both the shoes and the handbags | are fascinating in their variety this | season and, of course, there are in- | Joan’s New Clothes to Fit Season Nancy Page Proposes| to Mark Growth of Little Girl. BY FLORENCE LA GANKE. 'THE days were getting Springlike. 7 It was getting close to Easter and Aunt Nancy was going shopping with Joan to get her new clothes. Peter was envious. “Aw gee, mom, girls get all the breaks. Why can't I have something new? I am tired of suits and suits and more suits.” “Sorry, son, but youll have to stay tired for a long, long time. Men and boys as old as you wear suits and suits and suits. But you can change your ties, so I'll bring you home a nice new one. How's that?” When Joan and her aunt came home they showed the new clothes with great eclat. Joan, who was 10 years old, had reached the point where simple dresses hanging from the shoulders were too juvenile. So her aunt purchased a gingham dress with a tight-fitting bodice, simple white organdy cuffs and collar edged with a ruffle of the gingham. Down the front of the dress went marblelike buttons in bright yellow. The dress was of yellow and brown check gingham. Her coat was different, too. Here- tofore she had worn the regulation blue reeferlike coat. But this one ‘was of tweed, cut in an English style, with quite s form-fitting line at the waist. An inverted plait down the center back gave fullness to the skirt. There is a brown velvet collar to the coat. Her hat is of tweed which matches the coat. Nancy purchased another hat in brown, the color of the velvet. With both of these hats and the new outfit, Nancy felt that Joan's curls needed a little taming. Sure enough, the child was growing up. Flying little girl curls were now a thing of the past. Nancy realized anew that children do grow up and that years do fly. Eight years had made great changes in her niece. ‘Who would have thought, eight years ago, that Joan would still be with her beloved Aunt Nancy and Uncle Peter. (Copyright. 1935.) recipe on “Waffles” .h:lnn'cd‘ has & ipe_o} sladly send on receipt stamped. self-addressed enve @ress her this paper. e Such a shoe comes in copper brown, Norwegian calf, with a waterproof sole. It has a wide center strap and twin cross straps sbove a vamp that | is cleverly seamed and perforated for added comfort. This shoe, which is here sketched | and featured in a local shop, is also high-lighted in one of the monthly fashion magazines. With it might be carried a plain calf handbag with yellow metal clasp, as shown. Or if | your swagger suit is navy blue or dark brown, you might prefer one of those new chamois bags that are so bright and catch the eye the minute | you near the handbag counter. Some of these are quilted and come in an envelope style with a huge yellow metal-ring handle and others in a pouch style with a big, soft, covered cord around the top that hides the talon fastening. These bags, when carried with chamois gloves, are very smart. * X X X 'OR the dressy afternoon ensemble | the kid shoe, with higher heels, is shown with trimming of perfora- tions, stitching or combinations of two leathers or leather and fabric. Navy seems to head the list, with stitching in white, in sandal, pump and oxford styles. For the fur-trimmed afternoon coat ensemble you might possibly like the sandal of dark blue candleberry cloth, combined with dark blue kid and tiny | pipings of white, which is No. 2 in the sketch. The upper part of the heel and the curved striping on the toe are kid and all the lower portions of the shoe are fabric. The dainty little woven strips of blue and white leather are a most attractive addi- tion. The handbag especially de- signed to accompany the shoe repeats the same theme. Many dressy afternoon shoes are of brown kid, stitched in beige, and the variations of design are legion, as a window-shopping tour of your fa- vorite shops will reveal. Black is the standby of many a smart woman, and in fabric combined with patent it has a new appearance. No. 3 in the sketch uses these ma- terials, the back of the shoe being patent and the vamp alternate strips of patent and gabardine. The hand- bag suggested for this shoe is of the | 4, same black gabardine, with top edge and handle of patent leather. It is especially nice for the dressy black coat, trimmed with ermine, or for the printed silk frock. * K % X AVE you seen those enormously long and not very deep, flat vanity bags to tuck under the arm? They come in black and white patent leather, and also grained leathers, with metal frames, and provide ex- cellent backgrounds for metal initials. Brown patent leather, with yellow metal trim, is just the thing to ac- company the suit or dress with a brown patent leather belt, and the envelope bag of calf, checked off diagonally with double rows of stitch- ing, will match some of those stitched shoes. The wooden bead bags are coming in, too, and are doing some new tricks with the beads that you will like. Spring evening bags are being shown in pleated and shirred silk net over silk, just as dainty as can be, in the pale tints, and you can have a pretty pastel crepe bag with metal top that will be just the thing to go with your new lece frock. If you would like a new hankie for evening you may have a plain chiffon square with embroidered scalloped edge in any desired shade. Scarfs are changing somewhat. The triangle is adding unto itself a pleated frill, on the long side, that fits up around the neck. These are fetching in yellow and pale green. Another variation is cutting the long side of the triangle and adding & turnover collar of contrasting color. These are awfully good on dresses, as well as to fill in the fronts of coat collars. 4 Ial peas, beans, wheat or other cereals (vegetable proteins). The other foods are starches—po- tatoes, bread, sugar, and the fats— butter, cream, fat meats, fruits and leafy vegetables. | When the individual does no work the meat, eggs or fish should be one part, fats two parts, and the | starches and fruits and vegetables | | glycerol (which we know as glycerine), four parts. Dorothy Dix Says Women Disagree as to Merits of Second- Rate Partner. S IT better to have an indiffer- | ent husband—a sort of sec- ond-class instead of first-class | husband, so to speak—than | to have none at all?” asked & a group of ijed women. “Now,” she went on, “I am financially independent. I have interesting work , that I enjoy doing, that fills my time | and makes me feel that I am of some | use in the world. I am not in love | and no prince charming has ever ap- peared. But I am wondering if I am making a mistake in not marrying because I have not found my ideal | and whether it wouldn't be better to| marry some ordinary man whom I| merely like and respect than to be an old maid.” “No. A thousand times no,” cried one of the women to whom she was speaking. “A man can put up with & makeshitt wife, but a woman has to have the husband she craves, or else | marriage is cinders, ashes and dust | to her. It doesn't matter so much to a man whom he marries, because | his life is lved mostly out of the home and his thoughts are filled with his outside interests. His hopes and ambitions and struggles and triumphs and failures absorb him. But a wom- an’s life is centered in the home. If she doesn’t find her happiness there, she doesn't find it anywhere, and the core of a woman’s happiness is al- ';y‘; the husband who is her heart’s e, "OF COUSE, many women do marry their opportunities when they can't get their preferences. They take the men they can get when they can't get the men they want, and they live miserably and scrappily ever afterward. To this class belong the bored wives who yawn in their hus- bands’ faces and who always want to step out somewhere of an evening, the complaining wives who consider themselves martyrs because they have to keep house and rear children, the lazy wives who never think it worth while to make their husbands com- fortable and the whining wives who always tell you what brilliant careers they could have had if they hadn’t been married. “Marriage is full of sacrifices for a woman, even at its best, and the only thing that justifies it and makes it worth while to her is for her to have married her own little particular tin god that she can spend the re- mainder of her life in worshiping. Believe me, there is a lot of peace and happiness and comfort in single bles- sedness and in having your own in- dividual pocketbook and latchkey, and a woman is a fool who trades these off for anything short of the very best the matrimonial market affords.” I DON'T agree with you at all” said another woman. “I think that almost any sort of husband is better than no husband at all. Mar- riage is the vocation to which God has called women, and they are only con- tent when they follow it. Why, a woman even has to have a husband to WASHINGTON, D. C, ging Seasons Bring New Interests to Appeal to Frying, Properly Done, Gives Tempting Flavor and Delicious Product |Bacon Is Tricky When Put to Test, but Right Way May Be Found. BY BETSY CASWELL. ITION has always pointed to biscuits as the Waterloo of most brides who take their cooking seriously. As a mat- ter of fact, bacon has prob- ably caused more growls and tears than biscuits ever produced. To begin with, bacon is usually con- sumed in the morning, when tempers are apt to be short any way, and then, bacon is a very tricky thing to cook. ‘There is decid- edly a right way and & wrong way —and what a dif- ference the right way makes! Here is the procedure, simple but im- portant: Lay the Betey Caswell. irips of bacon in & cold frying pan. Heat slowly and cook gradually, turning the bacon fre- quently. When nicely browned, lift the pleces with a fork to a sheet of brown paper and let the excess fat thus drain off. ‘The point where most inexperienced cooks go wrong at the start is in heat- ing the pan too fast and allowing the fat to smoke. There are penalties for breaking this rule. You spoil the flavor of the bacon and ajso of the drippings, which you would otherwise use to such advan- tage, and you get a disagreeadle smoke all through the house, that puts a greasy coat on the walls and ceilings, to collect the dust. (And these days, what with dust-storms and all, that is a real problem for Washingtonians.) * % % % THE chemists tell us that fats are composed of fatty acids and and there are various kinds of fatty acids. The differsnces between the types of fat depend mainly on the combination of fatty acids they con- | tain. All fats smoke when heated beyond & certain point, but this point varies with the composition of the fat, so| that the cook’s problem is to know what to expect of the particular fat| she is using. This problem also exists | in the matter of selection of fats for shortening—not because of the smok- | ing temperature, but because of the “shortening power.” The Bureau of Home Economics of the United States Department of Agriculture says that the common | cooking fats include such animal fats as lard and beef suet, which are solid | unless heated, and a number of vege- | table fats—cottonseed, corn, peanut, olive, coconut, which are sold in dif- ferent forms, some solid and some | liquid. These are practically 100 per | cent fat, but there are also on the! market different compounds, which | are mixtures of various fats in solid form. Then, of course, there are| butter and margarine. | Lard is a “rendered” fat from pork, | from - which the connective tissues | have been strained. Beef suet has| not been “rendered,” as the connec- tive tissue in beef fat is tender enough to be used. The most familiar | of the vegetable olls is cottonseed oil, which has been *hydrogenated” to make the oil solid at ordinary tem- peratures. This is usually sold in sealed tins under varied trade names. * ok ok X SI’LICT your cooking fat according to the use to which it is to be put. For deep-fat frying, you will need a fat that does not smoke until exceed- ingly hot, such as the vegetable ols, and high quality lard. Even when you have just the right fat for deep-frying, it is hard to tell when it is hot enough. unless you have a thermometer. The solution, which is a time-honored one in New England, especially, is to test the fat with a cube of bread. about one inch in size. When the cube becomes golden brown in 60 seconds, the fat is right for doughnuts or fritters: 40 seconds for croquettes; 20 for potato chips, and so forth. The time varies in this way, be- cause you must allow for a different {rying temperature for different foods. Cold, wet, raw foods, like potatoes, will cool the fat. which, therefore must be hotter at first than is neces- sary to cook the potato. Foods that have already been cooked, or that require a long time to cook through, must be fried at & lower heat. If you test with a thermometer, the temperature should be: 350 to 365 de- grees F. for doughnuts and fristers, 365 to 380 for croquettes, and for po- tato chips, 380 to 390 degrees. * kK X FOR pan frying, you can use almost any type of fat—but the point to remember is to keep the heat down. The temperature must be low enough to keep the fat from smoking—as it has an increased tendency to do, be- ing spread so thinly over the bottom of the pan. Butter, margarines, some lard. olive oil and meat drippings all smoke before they get very hot. The fats used for shortening present & different picture, They are, as a rule, the solid ones, margarines, lard, butter, compounds and the various hydrogenated vegetable ofls. The reason that you must use short- | ening in breads, cakes and pastries is interesting. The mixture of flour and water develops gluten, forming an elastic dough that gets hard and tough when heated. When you add fat to | the flour, and mix it well, you sepa- rate the particles of flour with a film of fat, thus preventing the develop- ment of gluten when water is added. | The dough then is not elastic, but “short” and tender. insuring delicate, flaky pastry and light cake. Fats spoil quickly if kept in im- proper conditions. They turn rancid nd take up neighboring odors and flavors. Therefore, they must be kept cool, and in a closed, lightproof, con- tainer. Frying, rightly done, imparts a tempting flavor to food that is very delicious, and no cook can get along without shortening. It is important to keep your fats in good condition | and to know all their values and pe- culiarities, If you wish advice on your own in- dividual household problems, write to | | Betsy Caswell, in care of The Star, inclosing a stamped, self-addressed en- velope for reply. WEDNESDAY, MARCH 27, 1935. MENU FOR A DAY. BREAKFAST. Sliced Oranges. Whole Wheat Cereal. Egg Poached in Tomato Sauce. Toast. Coftee. LUNCHEON. ‘Escalloped Salmon. Clover Rolls. Peach Tarts. DINNER. Cream of Onion Soup. Baked Stuffed Haddock, Egg Sauce. Mashed Potatoes. Green Beans. Lime Gelatin Salad. Crackers. Cheese. Coffee. Attractive Posture Is Food Task Tired Effort to Raise Shoulders Observed in Some Cases. BY MYRTLE MEYER ELDRED. POOR posture and low weight are quite often closely connected conditions. It is the undernourished child, with his abdomen standing out like an inflated foot ball and his poor, thin shoulders protruding like wings, who has a noticeably poor posture. The constant suggestion to stand up straight is met by a tired effort to raise the drooping shoulders and to pull in the protruding abdomen—but it 1s most often a futile effort. There is little help for this par- ticular posture until the child’s body has been furnished with the abun- dant nourishment that is needed to give tone and strength to the flabby muscles. When there is material gain In weight, when the muscles have spring and tensity, then there is some ability to hold in the abdo- men and straighten the shoulders. Exercises for the improvement of poor posture are not the first, but the second step. There should be more food and more rest. The child whose back drops and whose stomach sags is not only an undernourished child, but a tired child. A rest before each meal, long hours of sleep a night, three satisfying meals a day— these come first. There is seldom necessity for 2 child to be put through any artificial course of exercises. If the child is in school, the use of the gymnasium apparatus under the guidance of the physical education instructor will be a matter of course. School seats should be of a proper size. School | books should not be carried continu- | ously on one hip. These are matters for parental investigation. If the child is not of school age, or the school does not provide gym- nasium apparatus, some of the out door and indoor gymnasium play apparatus may be set up in the home yard by the father. Our leaflet, “Outdoor Play Ap- paratus,” offers instructions as to materials and how to put them to-* gether, which makes possible one or several interesting pieces of ap- paratus. It may be had by sending to Myrtle Meyer Eldred, care of this newspaper. and asking for it. When diet, rest and such simple measures do not succeed in improv- ing the child’s posture, then a doc- tor should be consulted who can offer | those selective exercises which should !bring about a specific improvement. unless & man is to help eat it. Three- | fourths of the widows and old maids live on & tea-and-toast diet or some- thing they can get out of & can. *“And women have to have husbands | to dress up for after they begin to get to the time when corsets are a burden and & kimono looks good to | them, to keep them from getting sloppy. And they have to have hus- bands coming home at night even if they know they are going to be grouchy or about as conversational as store dummies. For it is better even to have somebody to quarrel with than nobody to speak to at all. “*T°HEN, of course, there is the mat- ter of money, and nobody can deny that s husband is a mighty handy thing to have around the house when the bills come in, even if he isn't exactly like the hero of your girlish dreams. Maybe he isn't all your fondest fancy painted, but he is somebody to stand between you and the world, and you don't have that gone fegling that you used to have when you wondered what would hap- pen to you if you were sick or lost your job. Purthermore, most married women are better taken care of than they could take care of themselves. It would take many and many a long year’s work to get the average woman to the place where she could have the nice little home and the car that she mfirfln if she had to earn them her- self. “And, most of all, there is the com- pensation that a woman gets in her children when she marries an indif- ferent husband. She may have only a lukewarm affection for him, but all the pent-up emotions of her soul flow out to her children. She may find him dull and uninteresting, but her children are thrills and romance and ambition to her and fill her life to the brim. She is never lonely, as the old maid often is. She has a vital, never-failing source of happiness in her children. And so I say it is bet- ter to have a grade B husband than not to have any husband at all.” “I wonder which one of you is right,” mused the girl. DOROTHY DIX. (Copyright. 1835 Ounde Cake. Beat one-fourth cupful of butter to & cream; gradually beat in half & cupful of sugar; beat two eggs, with- out separating the whites and yolks; beat in half a cupful of sugar, and then beat the whole into the butter mixture; add the grated rind and juice of half an orange, half a cupful of milk and one and three-fourths cupfuls of sifted flour, sifted again with three level teaspoonfuls of baking powder. Bake in two layers; put the layers together with orange filling and sift confectioner’s sugar over the top. Orange filling—Beat one egg, add one cupful of sugar, two tablespoon- fuls of butter, and the grated rind T Keeping Young at 40 Individual Problem Must Be Studied to Obtain Results. BY LOIS LEEDS. HERE seems to be an epidemic lately of books and magazine articles dealing with the prob- lems and advantages of the fifth decade of life. One writer tells us that life starts at 40, while others explain how to remain young and vital at this age and after. Science has lengthened life so that what was considered old age by our ploneering forefathers has become vigorous middle age, and the period of youthfulness has also been ad- vanced in proportion. All sorts of recipes for keeping young have been published. In some, diet is the main thing: others rely on a spe- cial system of bodily or facial exer- cise. Then there are plastic surgery, gland therapy and various massage and beauty mask treatments. The psychological side of the problem, too, has not been neglected. The difficulty with many of these systems is that they do not take into account the great difference in indi- vidual temperaments. If a certain manner of living has kept a certain man or woman young beyond his or her years, it does not follow that the same result can be obtained in all cases. It is just this sweeping claim that is always being made by en- thusiastic seekers of modern fountains of youth. This accounts for much failure and discouragement among their followers. Keeping young is an .ndividual problem. Some do it by taking an active part in business or social life. Others have their youth renewed by a quiet life in the country with books and flowers. Some of the most be- loved of screen personalities, like May Robson and the late Marie Dressler, have learned how to keep charming and youthful in spirit in spite of accumulating birthdays, A change in mental attitude makes some women younger at 40 than they were at 20. A permanent wave, a facial treatment or a modish frock have been known to start a genuine rejuvenating proc- ess in women who had begun to con- sider themselves middle-aged. 1If you want to be a young woman after 40, you must take time to study yourself. Do not imagine that any ready-made program will keep you young without giving thought to the matter. Read and observe what others have found out and build the ideas you gather into an andividual program which will combine good health, diet, e)‘:;!rciu, rest, mental poise and beauty aids. T ‘While I am not proposing any spe- cial beaujy program for the woman of 40 who dbes not want to be middle- aged yet, I would like to mention a few points that she should consider in making her own rules for keeping young. PFirst. Good health is particularly important at this period. Therefore, have ‘a health examination by s innokeevm thful, ust youl you mi re- member the fact that your body has ) | had many years of use—it is not “as ' good as new.,” even though you may | | be feeling fit enough. You cannot | jconunue taking the chances with | your heaith that you were able to | take 20 or 25 years ago. You must be more careful about your health habits —diet, rest, suitable exercise. | Second. Beauty shops and cos- | metics are a boon to the woman en- | tering middle life. Be careful not | to overdo artificial beauty aids, how- | ever. Remember that a conspicious- |1y youthful coiffure and make-uj | will make you look older, not sweet 16 | It your hair needs tinting as the years | | g0 by, do not try to keep it the orig- | | inal youthful shade, but choose soft- | ened, medium tones. Good grooming is more important now than ever | before. Do not follow freakish fads in fashions. | Third. Be on the alert to correct | habits that mar beauty, like a slouch- | | ing posture, frowning, careless speech, | { unpleasant mannerisms of all kinds | and negative emotions that mold the | face in unbeautiful lines. i (Copyright, 1935.) e | | | 4 F Chocolate Macaroons. Chocolate cornflake macaroons are very good in themselves when freshly | home baked, but for an extra touch, heap them with rich vanilla ice cream | and plenty of chocolate sprinkles. To make the macaroons, beat two egg whites stiff, add one-fourth teaspoon- ful of salt and three-fourths cupful of sugar a little at a time, one-fourth teaspoonful of almond extract and the same of vanilla. Fold in gently a cupful of cornflakes and one square of chocolate melted. Shape with a tablespoon into flat cakes about as large as a teacup. Be sure that the pan is well greased with unsalted fat and bake very slowly until they are dry-looking and slip easily from the pan, or in about half an hour. Molded Salmon. Soak one tablespoonful of gelatin in two tablespoonfuls of cold water for five minutes. Add two table- spoonfuls of boiling water and stir un- til dissolved. Add two tablespoonfuls of vinegar and one-fourth teaspoonful of salt. Chill slightly. Add one cupful of flaked salmon and one cupful of diced and salted cucumber. Blend with half a cupful of mayonnaise and half a cupful of cream whipped, and fold into the salmon mixture. Turn into & mold. Chill until firm. Un- mold on crisp lettuce. Serve with Magazine Features The regular magazine features may be found on opposite page in this issue of The Evening WOMEN’S FE Smart for ATURES. Feminine Readers Little Girl Charm and Severity Blended in New Tailored BY BARBARA BELL. AILORED fashions are out- | standingly smart for little girls, this year. Tailored—but with a difference. The newest de- signs blend charm with se- verky as in this model where the plainest of basic construction is touched off with femininely puffed sleeves, and an upstanding collar trimmed with bright braid. Plain fabrics in clear pastels, or white, should be chosen for the frock, My Neighbor Says: Bone meal is an excellent fer- tilizer for peonies. As soon as the shoots are well through the ground, cultivate soil and dig in fertilizer. Each peony should be given a 3 or 4 foot space in the garden. Peroxide will remove perfume stains from linen bureau scarfs. Keep a blotting pad under scarf to protect dressing table or bu- reau top when perfume is spilled on it. To bring out the brilliancy of cut glass, add ammonia to the water in which it is to be rinsed. Tie a little bow of bright-col- ored ribbon on the handles of the scissors and they can be quickly found in the sewing basket. ‘When leaves begin to appear on the trees sow mignonette, zin- nia, ageratum and sunflower seeds in the garden. A worn whisk broom, trimmed down to 1ts stiffest part, makes a very good scrubbing brush for the sink. (Copyright. 1935.) OF COURSE- YOURE EDITH'S OLDER SISTER YOU MADE A BAD |, BREAK THEN | RUTH'S S YEARS YOUNGER OH, THEY 'RE FRANKLY DISHPAN . BUT IM GOING TO MAKE HER CHANGE TO LUX Fashions. |and the color accents developed in strong contrast. For this trimming braid by the yard is now obtainable in interesting combinations of colors and design. It is inexpensive ana effective. The edges are finished in a way that takes machine stitching without showing, therefore proving an ideal way of introducing color- touches and covering seams at the same time. Materials that suggest themselves for this frock are cotton broadcloth, poplin, linen, plain gingham, plain seersucker and pique. If a patterned material is chosen select a small multi-colored design of the ecalico type and trim it with one of the bright colors in it. Shantung is seen repeatedly in smart clothes for little children. In warm climates, and for Midsummer, this cool fabric is gen- erally satisfactory and launders easily. The rather Chinese character of this neckline suggests its use, with a novelty trimming. Bloomers—made from a two-piece pattern—are a part of this ensemble. Barbara Bell Pattern No. 1,622-B is | designed in sizes 2, 4 and 6 years. Size 4 requires 2!; yards of 36-inch material (with bloomers); 13 yards of each color braid. Every Barbara Bell pattern includes an illustrated instruction guide whick is easy to follow. ————— BARBARA BELL Washington Star. Inclose 25 cents in coins for Pattern No. 1,622-B. Size...v4e Name Address ....eeseeseseissasnsons (Wrap coins securely in paper.) (Copyright. 1035.) HONESTLY ? BUT HER HANDS' — 1| MEAN THEY MAKE HER SEEM LOTS OLDER YOU MUST. ITS FOOLISH TO LET YOUR HANDS GET OLD AND ROUGH BY DOING DISHES WITH ORDINARY SOAPS I71'S THE MOST NATURAL THING in the world for people to judge a woman’s age by her hands! So don’t let dishwashing leave yours old-looking, rough =—discolored! Just use Lux in the dishpan. It keeps hands soft and yout! hful. It's foolish to risk soaps with harmful alkali when Lux is a regular beauty treatment for less than 1¢ a day. es = keeps hands young-looking <