New Britain Herald Newspaper, July 20, 1914, Page 10

-one, of+-settled incredulity. _ v,gpt.q‘ue LIFE OF CUT FLOWERS, T 10 NEW BRITAIN DAII.Y “ERALD, MONDAY, JULY 20 B000000IIOIVVL S0IVLRI ICR I3 I Z 22033V BHET0DIIOIBIGTCCIATDITS $SS8I TS JHEN I read over the title of this article 1 am tempt- ed to make the same as- tonished and skeptical ex- clamatiop as that made by the coun- tryman who stood watching an un- wieldy hippopotamus in the Bronx zoos * "He gazed for a long time, his look of vagué- wonder gradually replaced by He pulled Aig, hat down over one ear, elevated his black cigar to an angle of 45 degrees, thrusi ‘his hands into his pockets and looked: around deflantly at the row of spectators amusedly watching him. Then be exclaimed with an air of finalify which admitted of no argu- meént, “There ain’t no such animal!” ' The word: “psychology” as applied to To Beaurify Y our « Eyes THERE can be no doubt that, no mat- ter how pretty a face is, beautiful eyes add hugely to its attraction. ‘Without beautiful eyes no face is per- fect, and no plain face is really plain if the eyes are a redeeming feature. ! The first essential toward beautiful eyes is long, fine lashes and well de- fined, well shaped eyebrows. The wo- man whose eyelids are red must reme- dy this defect. Eyelids become red usually from tiny grains of dust which settle under the lids and are rubbed in with the fingers. A slight inflammation sots in and the lashes ‘are apt to fall smt. This, of course, destroys their peauty. and if not remedied soon will probably result in permanent disfig- urement.” Therefore remember never to rub the eyes. ‘The best course to take is to bathe the eyes in a little boracic acid. Put a little into a saucer—about a teaspoon- ful—cover it with warm water, let it stand two or three minutes until it clears, then bathe the eyes. If an eye- cup is at hand for this operation so much the better. There nothing more beneficial for the eyebrows than brushing them. Get « small eyebrow brush and brush them well but gently several times a day. After washing the face at night and brushing the brows in this way heat a Httle rvaseline and. with a small brush pply it to the roots of the hair. This will increase the growth of the brows and make them look glossy. Vaseline can be applied in the same way to the lashes. “life ‘of cut floweis may be pro-' longed thus: Di ive a.lump of bicarbonate of soda or saltpeter the size of a marrow- fat pes in one tablespoonful of boiling water, pour it into a vase, fill it up with clean, fresh, cold water. Now arrange the fiowers in-it.. They will glve much better satisfaction than if the soda had been omitted. Change the solution for a fresh one every morning. Coarse salt has nearly the same ac- tion; though: not: quite as effectual. Use 3 blesp “to & large vase, say, headzear is doubtless like the hippopo- tamus. nonexistent only to the chaotic mind.- By the mind in which classified and coherent knowledge reigns method would be discerned in the mad revel indulged in by the millinery devotees of the moment. ‘Why should velvet be worn in July and chiffon in December? Why do we wish to wear a millinery confection tipped up in the back one season and perched upon one ear the next and forming a' halo for hair and face one day and totally eclipsing hair and face the day after? Why do we wear hats at all? A Now, I have not a mind in which co- herent and classified knowledge reigns. I am willing to say “I do not know” to all of the questions. I will go even iy Y S further in self revealment and confess 1 have worn the vain and frivolous confections perched upon one ear, tip- tilted at the back and flaring like a halo; also I have worn the eclipsing sort (which variety is eminently the most becoming), and still I do not know why I have done these things. But it would be interesting to know what would happen in the industrial world if women should suddenly de- cide that hats were just as unneces- sary a part of their wardrobe as petti- coats, for the department of commerce Ain. Washington offered as one explana- tion for-the failure of the H. B. Claflin company that women’s present aversion to petticoats had swamped the com- pany with white goods which could not even be given away. O a sedentary man or woman, no matter what his or, her calling in life is—if such calling permits only a little muscular exercise (so essential to health)—fish furnishes a most suitable food. ! Fish contains a moderate amount of flesh forming material, entails little labor for the digestive organs, and when we aid it by a little fat, vege- tables and fruit it becomes a most per- fect entire food, most nutritious and satisfles every want of the body. tal holding a pint. ‘It is wise to keep cut flowvers .ipt &5 cool .a temperature as’ ing the water ¥ Charming Boudoir Gap For the You THE VALUE OF FISH - AS A FOOD It 1s perhaps hardly necessary to ad- vert to the popular fallacy that a fish dlet contains phosphorus in a speclal manner to renovate the waste of the brain and so support mental work. ‘There is no foundation for such an ig- norant belief. The value of fish as a food to the sedentary, like white meat, lies alone in the fact that it takes less time to digest and does not place so much werk on the stomach to bring about complete digestion as red meat does. ng Girl ZCEEERCBEHECITTTITITTID I R R SRS Can you imagine the consternation in financial circles if women determin- ed to do without artificiai flowers, os- trich feathers, chiffons, straws and velvets for headgear? South Africa would be obliged to find another use for her vast ostrich farms, the artificial flower makers would be thrown out of employment down in the lower east side of New York; also in Paris, where the fine French flowers are made. Why, there is no end to the distresses and fallures -and reverses to which the country would be subjected if by any chance women should whimsically de- cide to do without hats. Statistics are never amusing, but right here they may be quoted with some illuminating effect upon this financial question. ~ C33CBCLLALSLEHEALSLO0EEE LA EE80EEL AL B ECS05080oE SN0 w PSYCHOLOGY OF HEADGEATR % }» st S The declared invoice figures for the vear appearing in the records of the American consulate general at Paris show that American women bought costumes amounting in value to $2.- 800,000, while the expenditure for mil- linery was $4,860,000. The lingerie bill was $1,255,000, while another $2,000,000 was added to the total for purchases of feathers and artificial fruit and flow- ers. The French hat not only retains its old time vogue in the United States, but is increasing in popularity, while it apparently is losing favor to ‘some extent in other countries. For 1913 the total value of French millinery exports showed a decline of $4,000,000 from the exports of 1912. But, while women elsewhere were thus buying fewer hats with the magic label of Paris neatly sewed inside, American women were expending $500,000 more on French hats than they did in 1912. It the French hat did not maintain its general sales record last year in the world jat large, other French clothing for milady compensated. The total ex- ports from France for 1913 were $67,- 500,000, this figure including the value of costumes, hats and hat trimmings, ornamental feathers and artificial flow- ers, the figure being $7.000,000 greater than that for 1911 Of the total export flgures for last year, gowns made up $30,500,000; bats and hat trimming, $11,000,000; lin-’| gerie, $11,000,000; ornamental feathers, $11,300,000, and artificial flowers, $3,.- 700,000. i ( D OJ;;.»:Jll\\-m"q The exports of lingerie have increas- ed enormously in two years, a gain of $4,000,000 being shown over 1811. The figure for 1912 was slightly larger than that for 1913. The returns for the first two months of this year prove that in everything but hats the French dealers are likely to have a banner twelvemonth. The exports of gowns for January and February reached the value of $3,760,- 000, which is $800,000 greater than the figures for the first two months of 1913 and $1,400,000 in excess of those fll" 1912. The lingerie exports for the first two months of this year were $200,000 greater than for the same two months of last year and $600,000 bigger than the figures for 1912. Imitation Jetwelry Fashionable JHWELRY is enjoying 'tremendous vogue this season, all sorts of neck- laces. rings and brooches. in imitation and real gems, being worn by smart women. Indeed, one does not need to possess an immense fortune nowadays in order to wear jewels, for so many excellent imitations are made that few can tell the difference between the real thing and the paste. In fact, many wo- men who can well afford the real thing prefer to wear the imitation, except on special occasions, thus lessening the danger of losing a small fortune should the gem become mislaid. Following in the trail of the vogue for paste jewelry comes the rage of bead necklaces, all sorts of beads, from colored glass to fairly valuable stones, being brought to service. They are a chic little accessory of modern dress, adding a brilliant touch of color either to a day or evening costume. ‘Women have gone back to wearing of more rings, just as they have re- turned to the necklace, the brooch and other articles of jewelry out of fashion for a time. The latest ring to meet with the approval of women is the ex- panding design, with a small watch in the place of the usual gem, the watch being no bigger than a pemny. These watches keep time like their bigger relatives, and some are surrounded by diamonds, others with pearls, the basis being of platinum. PEPPERS WITH HAM. ERE is a rule that calls for a quar- ter of a cupful of finely chopped, cooked ham. This should be put in a saucepan with two teaspoonfuls of butter, four' finely chopped shallots or a little onion and cooked gently for ten minutes. Two teaspoonfuls of | flour should then be sprinkled over the {ham, and after this has been mixed in a cupful ot flavored soup stock should be added. To this mixture should be added one chopped green pepper, chopped pars- ley, two or three chopped raw sau- sages and, if desired, eight canned mushrooms, chopped fine. When this is mixed and cooked for five or six minutes longer it should be taken from the.fire and added to a quarter of a cupful of breadcrumbs. Stuff it inte Pretty Boxes For Baby's Sunday Bonnet PBABY now must have a receptacle for her bonnet which rivals in |beauty the flaunting big box that is sent with mother's hat trom the big shop downtown. In the dainty interiors ot these boxes are stands upon which the hats rest and keep their shape and trimness. A box like one of these put into the care of the little girl her- self would have an educational value to her, as it would encourage her to take the very best of care of her Sun- day bonnet. “SOME” HOSE. A SLIM chicken, who was so thin that she nicked the counter where THE other evening at a fashionable hotel, seated at & table dn the cen- ter of the room, was a woman of not a day less than forty. With her were a man of middle age, a young girl of twenty and a young man of about twenty-five. But the futility of middle age trying to pass for youth! The older woman's dress was twenty years too young for her—from the baby doll shoes to the “spit” curls in front of her ears. Her constant giggle and kittenish, silly grimaces filled every one around with an almost unconquerable longing to cry out: “Don’t go on with it! Give up the pretense and let your years rest gracefully! Can’'t you see yourself how pitiful it is to think that forced gayety can compete with the vivacity of youth?” How much younger would have seemed if the perpetual straining after the vivacity which be- longs solely to the days of youth were the woman VSE ARROWS IN YOVR OWN QUIVE’I. natural vivacity only emphasized the fact that she had outgrown the spon- taneity of years ago. ing to shine with the weapops of youth where there are other women as ri- vals to whom- light hearted gayety is natural because they are young. But the older woman has—or ought to have—compensating charms which the years bave brought her. It is far better to cultivate these than to array herself on the losing side by employ- ing the weapons she can no longer handle with skill or success, The woman of forty has an armory of even more potent fascinations at her command if she will only make good use of them. Life has given her a knowledge of human nature. It has given her interesting experiences. Her tact, her sympathy, her power of ex- pressing her views interestingly and her faculty for drawing out what s best in others are the compensating charms—the rival charms to the not so obvious! The forced and un- gaucheries .of youth. 2 COOKING Mint Sherbet. RUISE In a saucepan two large bunches of mint, add two cupfuls of sugar and one pint of water. Boil until it becomes a sirup. Strain through a cloth while hot, then cool. Add the juice of one orange, one lemon, one pound of sugar and one pint of water. Turn freezer rapidly and stead- ily until the mixture is pretty hard. Then remove dasher, beat white of egg to a stiff froth, add one tablespoonful of powdered sugar, beat till it will stand alone. Stir this into the sherbet, heat well, cover and stand away to ripen. \ If the egg is omitted you will have a mint ice instead of a sherbet. But there is a difference in the freezing, which must be done more gradually. Turn the crank very slowly for a fdw minutes, then rest for five minutes. she leaned against it, trickled up to the hosiery department of a dry goods store and said: “Can you give me a pair of hose that won't bag at the knees?” Mamie shifted her chicle against her back molars, oozed a wise' slant over the peppers, add a small piece of but- ter te fhe tap of each and hake . the customer and replied listlessly, “Not unless you take garden hosel”=— Judza ’ $y turn slowly again and rest until the water ice is frozen pretty hard. Wa- ter ice takes longer to freeze than ice cream. When you can turn no longer take out the dasher, scrape down the sides of the can and give the the mix- ture a thorough beating with the pad- dle; then repack, cover and set faiway two or three hours to ripen. Thjs will erve six or eight and s delicious . CORNER ©20LL0ESESE0E96000080006E0600001000080088006000066F Boiled Fresh Beef, . Wash in cold watey four pounds of brisket, put into boiling water and ! skim. Add two teaspoonfuls of salt, a few whole peppers, one sliced onion and one sliced carrot. Boll about two hours. Slice, pour over just a little stock, garnish with parsiey and pour sauce over all. Horseradish Sauce. Pour into a saucepan one-third of & cupful of butter and melt. Stir in onex half of a cupful of flour. When hot pour In one-half pint of boiling milk, stir briskly to a smooth sauce and let boil twenty minutes. Season with & halt teaspoonful of salt and a pinch of cayenne pepper. Strain and add two stalks of grated horseradish. Cream Cabbage. Chop fine with a chopping knife half a head of solid cabbage, put It into & kettle, add a cupful of hot water an cook quickly. If the water is not all cooked out when the cabbage is tender drain it off. Season with salt and bute ter; then stir in a cupful of cream if you have it; if not. mix a spoonful of flour until smooth and stir into the cabbage with a halt cupful of swesl It's no use try-