.. orrvdivs
Vi ewpoiix
CHANGE OF SKIRT STYLES
TODAY'S HOUSEHOLD AFFAIRS
By Mary Lee.
THE SKIRT HAS BEEN THE SUBJECT OF MCCH CONTROVERSY THIS
SEASON. HERE IS THE PANTALETTE MODEL THAT IS TAKEN AS AN
INDICATION OF THE COMING OF A FULL, SHORT SKIRT.
BY ANNE RITTENHOTJSE.
Sj.. . i?i Correspondt-oee of The St?-.
PARIS, March 25, 1914.
There is really a strong feeling over
here of approbation for the genuine
Turkish skirt.
Mind you. there is a gulf of differ
ence fixed between Turkish trousers
and a Turkish skirt. Two such artis
tic dressmakers as Cherurt and Calbot
have made both styles for the women
in Paris this spring, but Poiret ad
vocates only the one style, which is
the Turkish skirt.
The idea is not new this spring with
him. for he has been making these
skirts for years without any follow
ing among fashionable women. But he
has insisted upon it each season until
it ?-eased to alarm, and now it meets
with approval from many sources.
When it was first advocated our
d'-.'ssing was more Puritan in aspect.
\W were not imbued with the orient
and we had not seen hundreds of
women dancing in Persian costume at
smart balls, our ideas of costumery
were less elastic than now. and we had
th?' idea, that the costumery of Mo
hammedan countries was indecent.
Hut we have gone far In the last two
> ears--to? far. the purists think, and
there arc only the artists, some of
whom arc also purists, who advocate
all that women have*. - done sartorially
in the last three seasons.
In contrast to what we have worn,
this Turkish skirt is a model of mod
esly. It is only a glorified bay; with
<???? ir.iv* at the side of the hem for the
feet, and around these openings is the
"m> ornamentation allowed on the
skirt. It takes the form of arabesques
of gold or silver braid, a gold tassel,
or a gold star and crescent.
Turkish Skirts Versus Trousers.
The disapproval attached to the Turk
ish skirt comes about through its con
fusion witli the Turkish trousers in the
minds of those who have never seen
either one.
Turkish trousers are exactlv what
th?-ir name implies; ;t pair of panta
loons. the fullness of which reaches
from hips to ankles. Th?- Turkish skirt
is a garment that entirely ?oncea!s th?
Q"i.ck
Dishes -
and
Aluminum ?
Ware s
Spotless certainly does wash
dishes (lean. It certainly does
clean aluminum ware and greasy
broilers and skillets, wooden
spoons and agate pots. It does
it easily?does it thoroughly.
SPOTLESS
CLEANSER
No Acids No Caustic
works all over the house.
Cleans floors, scours marble,
polishes silver, takes caked oil
off of the sewing machine.
Get it in the big economy
sifting can at your grocer's.
You'll like it.
^ Cents
l?o yon like hut chocolate for I
breakfast? It'a heat wkei madrl
with
Sharpies*
Acorn
Brand
Evaporated Milk
I figure, is laid in pleats at the waist
line beginning with a broad box pleat
in the middle back and front, and has
\ two openings which display only an
j inch of each ankle. Even this inch
may be covered by a high boot.
I In the hands of a master cutter the
t Turkish skirt is exceptionally grace
j ful, for it is not too full and it is not
allowed to sag in an ugly line to the
I feet, where its two edges are sewed
together.
In comparison with all the different
varieties of skirts we have worn for
five years, this one is least objection
able from the point of view of the
moralist. The name is the only thing
one can cavil at.
Turkish Skirt in Street Suits.
There have been more Turkish skirts
made for the street than for the house.
The soft taffetas and gabardines and
golfines, which are the new fabrics,
lend themselves gracefully to the full
ness required by this skirt.
Two good-looking costumes at the
races were of dull red in the shade
known as terra cotta. and dark blue in
the popular shade known as raven's
wing. Both skirts were made after the
Turkish fashion with small slashes at
the ankle, outlined with soft colored
braiding.
j The rather short coats were slightly
: gathered to a turnover collar of black
satin, and their fullness hung well out
j from waist and hips. They were sliort
? er in front than in baclc and sloped
well away from collar to hem. to show
J a full blouse of white muslin and a
straight waistcoat of white linen fas
' t?-ned with dull gilt buttons.
! By the way, these full coats are in
good style for the spring. They have
something of the style of a cape.
& Com,nanv> Sale of Beef in
Wash.. I). for the week ending Sat.,
Apr. f. averaged as follows: Domestic
beef, 1. imported beef, H.b'Zc per lb.?
Advertisement.
THE DAILY MENU.
BKKA iv FAST.
Baked Apples with Figs Oatmeal
Broiled Kippered Herring
Buttered Toast Coffee
LCXCIIKON.
Cream of Potato Soup.
Fried Oysters French Fried Potatoes
Dutch Bread Tea
DINNER
Tomato Bisque
Broiled Fresh Mackcrel
Mashed Potatoes String Beans
Dandelion Salad
Strawberry Shortcake Coffee
FOR BUSY HOUSEWIVES.
Renovating Old Shoes.
One way of prolonging th? service
of white shoes, after ihey have been
; cleaned so many times that they have
bi-eome .uray and shabby, is to make
| them tan colored. They can be made
a pretty brown by applying saffron.
Mix ten drops of saffron with three
: teaspoonfuls of olive oil. Clean the
shoes w?-U befor,. applying the mix
ture. as all dark spots will show. Apply
with a piece of flannel, and after two
coats they will looit equal to new.
The Dust Nuisance.
Many women are annoyed by dust
from, sweeping or in cleaning the
range. Here is a way to overcome it:
Buy a sponge large enough to cover
the mouth and nostrils. Get a sponge
that has fairly large holes in it. Snip
off bits from the inside until a hollow
is formed to tit the face. Tie to each
side tapes long enough to fasten be
hind the head. To use the sponge
when sweeping or cleaning the range,
wet it and squeeze it nearly dry, and
tie it in place over the nostrils. It
collects all the objectionable dust, and
the nostrils and throat are thus kept
clean and unirritated.
Mending* Broken China.
Mix well a teaspoonful of alum and a
tablespoonful of water and place in a
hot oven till quite transparent. Wash
the broken pieces in hot water, dry,
and while still warm coat the broken
edges thickly and very quickly?for
it sticks instantly?with this mixture.
When dry. the mended china will beat
hot water and ordinary usage
New Pots and Pans.
The double and triple stewpans seen
] among the new ideas in kitchen utensils
: are nut only mon convenient, but an:
monev savers also, because two or thre?
I kinds of food can be cooked over one
i burner at the same time.
! The r'Ots clamp into each other, looking
like one large one, and -an used
singly or togeth' r. Then ther^ is a new
frying pan made on the same principle,
divided through the middle so meat and
potatoes can be cooked ovei the one
burner simultaneously.
The new < ake mixer, which screws to
the table and turns with a. handle, can
be used for other than its legitimate pur
: pose, as many housekeepers have discov
ered. it will beat bat:<r. salad dressing,
and make "snow" from jelly.
?ijome housekeepers claim a machine does
not make the best cake, but prefer to mix
it by hand. An improved spoon for the
; purpose has a number of slits cut in it
I which allow the batter to go through, and
! is better, it is claimed, than the win
j spoon on the same oroer.
The cake tins in aluminum with remov
able bottoms cost more, but are easy to
keep bright, and ?1?> not require as much
; heat for cooking when in use as the more
common kinds.
it is astoniaiiing how few kitchen uten
sils arc made ?>:' iron nowadays. Enamel
La Mode Looks Backward
for Her Inspiration
j I.a Mode is gradually working back
? ward over past histories ami periods.
' Numbers of inspirations?such, for ex
| ample, as the pannier draperies, the long
j vest carried below the waist line, the re
| cently revived long flat rabat?are all of
[the I^ouis XV-XVL periods. And from
I then a jump is taken to the mid-Vic
I tori an era.
j The hitched-up skirt at the back is very
j similar to one worn during the early
eightles.
j Anyway, it recalls a flat-crowned hat.
j the brim also swept up at the back?the
? erstwhile Dolly Varden. And this is a
j piece of millinery which is reinstated.
[ ?Jlorified visions are already on view, the
' brims of these chapeaux in every case
showing a pronounced upward tilt at the
back.
The evening toilets, which, by the way.
are nowadays worn at restaurants, are
more replete with loveliness than they
have ever been, and the evening wraps
are truly sumptuous, and for the most
part as limp as the frocks. Black and
gold is a particularly favorite alliance:
gold gauze, gold lace, gold and black
transparent brocades, variously accom
panying black velours, taffeta or char
meuse skirts. Gold and black touches,
too. on a white jnousseline de soie gown
have a particular cachet. Hut the
bodices, for the most part, are rien de
tout. I.ace. tulle, everything employed
in their connection, appear to get more
frail and shadowy every day.
Iii Finest Chantilly.
A great deal of black chantilly lace is
being worn, and likely to continue to br;
but it is of cobweb fineness. Nothing
like it has ever been made before, and
one has only to place a piece of this
modern dentelle side by side with the
very finest of the old weaves to realize
i the difference. It is an aggravating con
dition of affairs for those who are pos
sessed of heirlooms and stores. But
there is comfort in the reflection that*
nothing lasts in the world of dress, and
ere we know it we may be back among
the heavier laces. Certainly the latter
day chantilly will never live to be an
heirloom; it is far too ephemeral.
It is quite improbable, though, that the
coatee and bolero will entirely monopo
lize the situation. Certainly older wom
en will see the advisability of considering
the greater elegance and suitability to
them of some longer coats that are mak
ing a tentative appearance. These also
hang quite free .of the figure, and are
considerably deeper at 'the back than in
front: but the length is appreciable, and
is frequently contrived . v means of one
or two flat volants. Save for the sleeves,
these could be likened to the mantles
? worn during the earlv sixties.
f
!
I -~7 fj*rf sZ? fT.^rr ^ _
. and earthenware seem to have ousted
| this metal entirely, while tin is super
j seded by aluminum.
i About the only pots and pans in iron
i now are roasting pans, waffle irons and
i the iron cooky sheet. Even the iron
! kettle sacred to doughnuts has given
! place to a granite pan with high fixed
? handle, to which the frying basket is at
tached. These may be bought separately,
: and can be used with other kettles. They
are most convenient, as all the dough
! nr.ts '-an be taken out at once.
The muffin rings in tin are cheaper and
; better than the oid-timc muffin pans, arid
t they an be used for poaching eggs as
| well as for muffins. The rings rest upon
; a flat pan (greased) and the batter poured
! into t; "in. ?.F>v the way. never have muf
1 tin rings more than half full of batter,)
The new cooky cutters will make six
? takes at a time in the shape of animals
; and birds, the delight of all children,
j Separate cutters arc as useful for cutting
sandwiches as cookies.
The latest in turners has a perforated
' bottom, which allows grease or water
to fall through. They are only 10 cents
each. The little glass churns for making
' butter at home arc not particularly new.
and any leftover soured cream could be
converted into butter with very little
trouble.
A new teapot for us-- on a gas stove has
a false bottom, so the tea can be kept
1 hot without boiling, while the. latest cake
griddle is raised on a frame to keep it
i awav from the direct flame of the gas.
'
NEEDLE POINTS.
A needlewoman who does a great deal
i of embroidery in colored wools always
| takes the precaution of setting tlie colors
i before using them. She soaks the wools
1 for at least an hour in boiling water, to
I which a teaspoonful of vinegar has been
| added. At the end of an iiour she hangs
? ihem up to dry. patting but not wringing
i out the moisture.
The first finger of the left hand of the
woman who does much sewing, embroid
ering or crocheting becomes much disfig
ured because of pricking of the needle, i
! In some instances th*> finger becomes
j very sore. To prevent disfigurement and
, soreness put a strip of court plaster on
j the fingers. Such precaution is especial
j ly worth while when one wishes to sew i
; just before some occasion on which it is
important that the hands should look j
i their best.
A Wrap and a Dress.
j A charming wrap is carried out in J
i fuchsia-red chiffon embroidered finely in
j green and gold and various shades of
j the same rich red. The black straw hat
, to be worn with it provides a good con
1 trast. and is also noteworthy for its
, crown of finely jetted tulle and splendid
! black ostrich feather.
? A very pretty and youthful pale blue
i satin is arranged at the back with full
, draperies of chiffon in the same color.
: These draperies are caught up pannier
' fashion, but from beneath them a. long i
chiffon sash falls to the hern of the skirt. ;
, The corsage is arranged with fichu folds i
; fastened with a knot of pink flowers. '
j from which hang long loop? and stream
ers of black ribbon velvet.
The long kimono sleeves are finished at
the wrist with a double frill of the chif
fon tipped with orange. A hat of the
fine, shiny straw which is now fashion
able is charming with this dress, and is
I trimmed with pink carnations and sprigs
of their green, and a cachepeigne of
j brown velvet.
Cup Custards.
:
| Six eggs, half a cup of sugar, one
quart of new milk. Beat the eggs and
j the sugar and milk, and they extract or
: flavoring you like. Fill your custard
| cups, sift a little nutmeg or cinnamon
over the tops, set them in a moderate
oven in a shallow pan half filled with
hot water. In about twenty minutes try
them with the handle of a teaspoon to
j sec if they are firm. Judgment and
i great care arc needed to attain skill in
baking custard, for if left in the oven
a minute too long or if the fire is too
hot the milk will certainly whey.
BY LILLIAN E. YOUNG.
Special Corrrspondence of The Star.
NICE. March 25. 1P14.
In the new hats for spring there is
always a marked tendency to carry up
the trimming very high, either by
means of a tuft of feathers, which
I soar straight up toward the sky like
miniature spires and steeples, or else
by ribbon or velvet drapery, which
takes the form of a lofty wing at the
side.
! Tall bows are cleverly draped and
I wired to give never a hint of wiring,
j and these seem inordinately popular
i as trimmings for first-season Hats.
THE SEASON'S SMALL# HATS IN NICE.
j proportion to their narrowness. Take,
i for example, the two of the sketch.
No. 1 is of navy tagal. with a. round
crown closely hugged by an upstand
I ing brim which "spreads" a little at
! the top and base. Ribbed satin in a
I smart shade of burnt orange is used
t for the huge bow. Two ends are
i draped over the outside of the brim,
j while the two loops, cunningly wired.
| rise above the central knot.
| No. 2 if a youthful and becoming
; model, known along the Riviera as
j the Casino hat. The shape is seen fre
quently with a crown of chiffon over
, malines 'drawn into the bandeau brim
of velvet or satin. Several smart copies
have been developed in flowered ;ind
plain taffetas, like the one repre
sented.
An Alice blue taffeta, delicately flow
Vapor Treatment
! For Cold Troubles
Is now used in all hospitals. The vapors are
inhaled direct to the spot without injuring thj
vtomach as' do internal remedies. The vapors
are confined
VICK'S pn?uS,onida SALVE
so that they are released by the heat of the
body when applied to the throat anil chest.
One good rub will relieve a cold: croup is cuivd
iu fifteen minutes. At all druggists', 23c, H-Oc and
$1.00. Sample on request. Vi?k Chemical
Co. Greensboro. N. C.
W
m
w
Uokj.
FREE DEMONSTRATION
.of the.
-V
w
>i >
??-/
w
w
Chambers Combination
Fireless Cooking Gas Range
The Most Remarkable Cooking Appliance of the Age
Saves half the gas. Saves hours ot time
daily and gives remarkable results. .
Demonstration on 4th
Floor Tuesday to Saturday
9 A.M. to 5 P.M.
ALL ARE INVITED
It is a complete Gas Range and in addition has the
Fireless Cooking features.
These features are not attachments simply. They
are part of the range, always ready to do their work
without extra care, thought or attention.
If you are not accustomed to the fireless cooking,
the saving of gas, time and care will be introduced to
you so easily that you will appreciate these advantages
from the beginning.
No moving or carrying of Utensils.
No extra furniture in kitchen.
No watching.
No scorching or burning food.
No drying up of meats.
No dissatisfaction.
%
$
f
3
*
<k
&
2
m
k
4
4
4
$
1
4
a
4
As
n
Produces beautiful bread and pastry,
matically turned off when oven is closed.
Gas is auto
Let the factory expert show you the rest
I BARBER & ROSS, 11th and G Streets
ered with little apple flusters in (lull }
colorings. i> used horo for {11? puffed j
crown. Taffeta is good f??r this pur- :
pose, having sufficient body to staml j
without iilooping. The bandeau brim i
is ot black velvet, narnnver in hark j
than in front, and there are b?ng black j
shaved quills. topp.'d with flat feather:
medallions. set directly in front as a .
trimming.
It ??mi be made extremely modish in j
an all-black development of taffeta. I
and Tor the evening the chiffon !
crowns will be found quaintly pretty.
Ijr^ iil!
CONCERNING OKRA.
!li 1
1 here is something about okra. or sum
bo as it is commonly called, that makes
,,s like it better the more we taste it If
you have never eaten it prepare to be'
disappointed with your first taste. You !
will think it is insipid, siippery and flat.
But on second taste you will become in
terested and after that you will decide
to grow it in your garden, if you have
j one. |
The okra plant is not. bard to cultivate, j
and whether you have a gardener or not ,
S you can manage, t-. have a f* vv plants in !
your kitchen garden. In the southern |
states successive sowings are made every j
j four or live weeks and that means fresh ;
t okra pods all summer long, but in the
j colder states one crop a season is all
that can be attempted.
J ?>f course, the only edible part of the
j okra plant is the pod and as soon as
| these are formed they should be gathered,
j Some authorities say that they should be
I gathered in the evening, and that they
! should always be gathered, irrespective
j of size, when tliey are still soft, before
I the seeds have grown hard.
Kvery one who knows anything about
i cooking gumbo or okra will warn you
j not to cook it in iron, brass or copper,
j owing to some chemical reaction that
j takes place with the juice of the pod and
, these, metals. Agate or porcelain ware
! should be used.
I One of the simple ways ??f preparing
j this vegetable is to bake it with rice,
j This calls for ;i scant cup of rice (before
; it is cooked >. four or live tomatoes and
i a dozen or more okra pods. Cook the
rice in a double boiler in the usual man
ner. and while it is still warm place a
! thin layer of the cooked rice on the hot
! torn of a. baking dish. Now slice on" or
j two of the okra pods over the rice till it
i is covered. Then add a layer of sliced
tomatoes. Season with salt and pepper
and a little butter. Now begin with a
layer of rice, a layer of okra and- a lay* r
of tomatoes, season and add butter and
continue for two or three layers till the
baking dish is tilled. Put a cover on the
I baking dish and bake til! the okra and
tomatoes are tender. Remove the top
and bake till it turns a golden brown on
top.
To boil okra follow this rule: Put a
quart of okra pods in a stewpan covered
with a pint of water and a little salt.
Simmer for about half an hour. When
it is done pour off the water and turn
the okra into an earthen dish, season
with pepper and salt and a tablespoonful
of vinegar anil put it on ice. Okra thus
prepared is excellent served with lettuce
as a salad.
The usual okra soup is made with a
j foundation of chicken stock. The okra
I should l>e washed and cut up and cooked
j in the chicken stock with a seasoning ot
j tomatoes, bayleaf and thyme.
' * Okra is a'so very acceptJii.de when used
? in almost every kind of stewed meat,
j especially mutton or chicken.
j Here is a rule for making a delicious
! beef soup with okra: It calls for a
pound of lean beef, which should be cut
up into small pieces and put into a large
stewpan with half an onion chopped tine
and a quarter of a cup of butter. Place
it over the fire till the meat is well sear
ed, but not burned. Now add two quarts
of cold water and allow it to simmer
> for ha if an hour. w'.ton a ni|? ?! and is uoo?i a* t u? s It is more sanitary
?hopped '^jkr.i should ho added. Now t?? wash h-? be:ore p'-.o'ing i* it: th? :? *
over and -allow it to si;uiivt for ti.no chamber. and you avoid the risk of r!o;r
or four hours longer, or put into the ure tri11si tho wast* pip. v. itix partlcbs ?-f
less cooker for six or seven hours. Sea- j straw and sawdust.
son to taste and servo without si rain in--. -
This is a substantial soup and 'an 1?? j
serve*! as tho main course of a light
luncheon or supper.
??"V?pyrigl>t. 1914.'
Care of Refrigerator.
Cleanliness does come "next to god.
ness" as regards your re!liberator?moro,
perhaps, than in any part of the estab
lishment. The housekeeper's fist aim
regarding her ref: Iterator must '< ? abso
| lute cleanliness. A few hints concerning:
i this article may ;*? helpful to tl ? inr\
I perienced.
I Look over tho icebox daily. Wash it
! at least three times a week. If the pipe
I connecting' the i?e chamber and cirio pan
; is adjustable jt should bo removed and
? scalded once a week. fur you will 1>?
I surprised to notice tho slime that
! forms an inside ? oating Do not simply
:? mpt> the drip pan once or twico dail>.
, ?'lean it reuular!y also. Ther*- is nothinu
j hotter for the purpose than old-fashioned
: "salt soda'' combined w ith plenty of !>oil
i mg wate,.
| Never l*c guilt\ of putting ire in the
j ' host wrapped In newspapers. That is
' well enough to keep ice in a box or tub
TOP-NOCH
BRHAD
The lustier a young
ster s p p e t t t e the
ke e n e r he relishes
"Top-Xoci ? All the
savoiv uoo.ln?s> and
hunger- :ug
ties of i h c home
made loaf ar.- baked
into this p o p u I a r
Meinboi-^- product.
5c at Grocers'
Blue Bird Flower Bowls
for Easter
Gifts
Price, 50c
? n
One of the man r dainty novelties in china that
make a pleasing gift tor Easter. Hundreds of
other such desirable gift pieces ii.il/ be found
throughout our immense stock at China, d/ass and
Silver, at prices equally as attractive.
Silver Noveltie> for Easter
See our special display "i Sterling Silver Novelties ;;t.
choice. Si.oo each, and choice. Si.50 each, including Picture
Frames, Cologne Bottles. Sugar Spoons. BonUon S|njous.
lellv Jars. Sugar longs. Silver Deposit Lemon Dislie|| Butter
Ball Dishes. Sugar and Cream Sets. Tea Bells. Violet Vases,
etc.
Dulin & Martin Co.,
I'ottcrv. Porcelain. China, < ila>>. Silver, lac..
1215 F St and 1214-18 G St.
If Seeded in a Bottle it couldn't
be more Dust Proof, Dirt
Proof, Impurity
Proof!
SEAL OF PURITY"
keeps out dampness?water?even the air. Every
thing undesirable is kept completely away from the
fresh pure beneficial dainty inside.
So give constant and delicious aid to
your teeth, digestion, breath and
appetite with the gum with
the "Seal of Purity.'
BUY IT
BY THE BOX
for 85 cents at most dealers.
Each box contains twenty 5 cent
packages. They stay fresh until used.
Chew it after every meal
Be SURE it's clean, pure,
healthful WRIGLEY'S. Look for the spear.