Evening star. [volume], January 10, 1922, Page 20, Image 20

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
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ADVERTISEMENT
I
Rid Yourself of Constipation
With a Delicious Nature Food!
Constipation can be relieved perma
nently In the simplest way imaginable.
If you will eat KeUocg*s Bran, cooked
and krumbled regularly, you will And
yourself freed from this annoying and
dangerous condition. Your physician
will Indorse the use of Kellogg's Bran
for constipation. We guarantee that
it will give permanent relief provided
you eat at least two tablespoonfuls
daily. For chronic cases, eat as much
as Is necessary. Besides, it will free
the breath from disagreeable Intestinal
odors and clear up pimply skins!
You should know all about Kellogg's
Bran, cooked and krumbled. It Is not
only a wonderfully beneficial nature
food, but It is a delicious cereal, eaten
as a cereal with milk or cream and
sugar, or sprinkled on your favorite
cereal Kellogg's Bran Is used In the
preparation of many delectable foods
such as raisin bread, muffins, maca
roons, pancakes, etc., for Its nut-like
flavor as well as for its remarkable
health qualities.
Kellogg's Bran sweeps, cleanses and
purifies the bowels without Irritation
or discomfort. It is as beneficial for
children as for older people. It does
wonderful work for everybody.
Pills and cathartics are dangerous
to health because they irritate the del
icate intestinal passages. And they
never can and never will give perma
nent relief. Their action is only
temporary at best. What you need is
permanent relief from constipation.
And you can get it with the regular
use of Kellogg's Bran, cooked and
krumbled. Your grocer has it.
GREAT "CLEAN UP" SALE
OF OUR ENTIRE STOCK OF
Draperies and Wicker Furniture
This Is the "Sale of Sales." Never before
have we made such drastic reductions in our
finest grade goods. We're "cleaning up" be
fore taking stock. Here's your chance?come
in!
Genuine Reed Rocker
FIm quality ud very durable, with hlRh.
comfortable back and cane seat. Every home
ao?while they last?
*5.98
Exactly Like Cut
YARD WIDE
Poplin
ALL COLORS
49c
A Yard
ECRU SCRIM
Curtains
With Edge, Full
Width and Ltagtt
75c A Pair
BEAUTIFUL
Cretonnes
ASSORTED
SHADES
15c
Up
YARD WIDE
Scrim
VBlmi, ECRU,
and Floral
Dciifu
9c
A Yard
WINDOW
Shades
ALL PERfTSCT?
White, Ecru aad
Green
49C Each
50-INCH
Tapestries
HEAVY GRADE
DARK COLORS
$1.49
A Yard
Upholstery, K. relty & Supply Store
Wholesale
911 7th St. N.W.
Phone Main 3419
Retail
Tetley'* Orange Pekoe
is the result of the most
careful selection and skill
ful blending of young,
tender, top leaves of aris
tocratic tea plants.
TETLErS
Makes good TEA. a certainty
Only in Tetley's do you
always find the delightful
fragrance, appetizing
flavor and keen satisfac
tion of true Orange Pekoe.
300 cups to the pound.
Why weaur yours
out on. dirty polf
and kettles
DISHWASHER
The 3-Minote Dishwasher washes, dries aad sterilizes old, hard,
dry, greasy pots and itttltf?H well as dishes?without your
patting hands into water. Gat a 3-Minute Dishwasher and stop
pot and kettle drudgery.
Price, $7.80 complete*
Write or telephone for free home demon
stration, or call at onr salesroom.
HOUSEHOLD SPECIALTIES CO.
355 Manser Bnlldlac
Waahlaartoa. D. C.?Telephone Mala H7I
Salesmen Wanted.
VIWU?IHOU>*miAHlCECO,**sse?aiftM? ftWj
New Lace Bodice Is Popular
BY ANNE HITTEWHOUSE.
Who started the long-walsted lace
bodice fashion? It came to the sur- i
(ace quickly and U now regarded as
something established and quite
pleasing. It gives variety to the
thousand and one chemise frocks of
the same fabric. It smacks of warm
NEW GOWN FROM JENNY OF
PARIS OF MAUVE MOROCCAN
CREPE WITH EMBROIDERY OF
SILVER THREADS. LONG-WAIST
ED BODICE OF LACE WITH
MAUVE GIRDLE HELD AT HIPS
BY SHADED FLOWERS.
weather. It stimulates a desire for
new clothes, because here is a new
idea.
There is as yet more metallic than
thread lace used in such bodices. The
fashion started with the onrush of
silver lace for evening gowns. En
tire gowns were made of a thin sil
ver that might have been used In
medieval days, again course and
heavy metal lace was placed over
vivid undersllpa of chiffon, a fab
rlo which aeema to hava taken new
life unto itself alnca the aeason de
veloped. Flame chiffon carried an
overfrock of silver lace, mauve
georgette proved ltaelf lovely under
the same lace, and so successful were
the various frocka built In this man
ner that the designers saw their
chance to put it forward in a bodice
that ran down to the hips to Join a
skirt of velvet, georgette crepe or
Moroccan crepe. Now the fashion Is
a thing accomplished.
Another thing to attract attention
to this new silver lace bodice la that
it relnatatea the girdle beneath It
The bateau neckline put the nose of
the satin brassiere out of Joint.
Transparent tops were not as popu
lar as during the war days. Now they
reappear. They are In the same color
as the skirt. Usually they are of the
same fabric. If the skirt is lavishly
embroidered after the manner of the
midseason, the bodice, like a bras
siere, remains of plain material. It
is a foil to the ornamental fabric
above. When lace Itself is not used,
a tracery of metallic threads. Is run
over chiffon or thin crepe or heavy
silk net The Idea Is to give the ef
fect of lace. One sees that on half
the new frocks for the south.
It is evident that the French want
to give their handworkers something
to do. as the frocks tor spring are
lavishly covered with embroidery. It
is not In the pictorial and landscape
designs woven In the fashionable
silks for warm weather. It Is more
primitive than that. It Is in Rus
sian blacks, In vague and careless
tracery, in small patterns that can
be depended upon to take up so much
of the surface that the material
looks as If it were patterned In the
warp and woof. The most prodigious
amount of toll must be expended on
dozena of yards of fabric, for the de
signers here point with pride to the
embroidery, closely packed like darn
ing, which the observer, even a
shrewd one, mistakes for weaving.
The madelelnes of Paris have actu
ally darned a coarse blue net into a
sumptuous gown. The embroiderers,
it would seem, have taken away the
work of the weavers.
The gown shown In the sketch is
an example of the extraordinary
amount done on plain material. The
gown Is of mauve crepe embroidered
all over with a fine pattern in silver
threads. The long-walsted bodice Is
of sliver lace, the pattern on It dif
fering from the handworked skirt.
, The girdle bodice beneath the high
one Is of mauve satin hugging the
body so that it will remain In place
without the aid of shoulder straps.
The wide crushed girdle placed at
the hips is held up and down at each
side with shaded flowers.
The use of large flat flowers at the
hips is not a new fashion, but de
spite its age. it continues to be seen
In the best society. None but the
slim should attempt it. Not even the
woman who has reduced lier hips, but
i not the top of her body, should feel
| herself able to indulge in so pretty
I but so dangerous a placement of
t flowers. There is one safe way to
use them; put them below the point
| of the hip, one at a time, in a straight
i line, using two or three.
EFFICIENT HOUSEKEEPING
BT UHU KrHKM AN.
Two Good Home Dinners.
Tour family will like the following
simple but delicious dinners:
Hot Pot of Mutton en Casserole
Spies Cakes with Chocolate Sauce
Coffee
Hot Pot of Mutton en Casserole.?
Cut two pounds of stewing mutton
into small pieces, sprinkle flour over
them and fry them in hot bacon fat.
Cut six large pared potatoes into
slices one-fourth of an inch thick
and boil them until almost soft, then
drain them, rinse in cold water and
drain again. Cut two large onions
Into slices, parboil them also until
just beginning to become tender, and
drain. Place a layer of the fried
meat-slices in the bittom of a. me
dium-sized casserole, add a layer of
potato and onion, then another layer
of the meat?alternating the layers
until all the materials are used.
Season each layer as you add it, with
salt and pepper. Have the top layer
of potato dotted with bits of butter.
Pour in a scant pint of canned soup
(chicken or consomme will do) to
which you have added two table
spoons of tomato catsup. Cover the
dish and cook in a moderate oven
for two hours. Serve hot In same
dish.
Spice Cakes with Chocolate Sauce.?
Cream together two tabrespoonfuls of
butter and % cup of brown sugar;
add Vi cup of dark molasses. 1 tea
spoon each of ground ginger, cinna
mon and grated nutmeg, and % tea
spoon of ground allspice. Mix
thoroughly, then add one teaspoon
of soda dissolved in % of a .cup of
thick sour milk. Stir in enough sift
ed flour to form a fairly stiff cake
batter. (It should "ribbon" from
the spoon). Turn into buttered
cup-cake pans and bake In a moder
ate oven. Serve with:
Chocolate Sauce.?Shave one square
of unsweetened chocolate Into a
saucepan and add half cup of sugar,
Things You'll Like
to Make
To make th?j unusual trimming
shown on this hat you will need
black lace about ten Inches wide.
Heasure the distance from the Inside
of the underbrim, up over the brim
and up to the top of the crown.
Double that amount and add sufficient
to make a pleasing sized bow at the
top. Cut the atrlps of lace Into
halves. Wire the edges of both
pieces. Stitch one end of each band
to the Inside of the crown. Bring It
out under the brim, over the brim,
up to the top of the crown. Tack
both pieces at the top*. Make the bow
?nd this unusual trimming has made a
delightfully chic chapeau. FLiORA.
Carrot and Bread Soup.
Scrape and out In slices one-half
ponnd of carrots and cook in one
fourth cup of butter with the whit*
part of two leeks and one small
sliced onion until the onion begins
faintly to color the butter. Put in
a saucepan two cups of water or
stock and tone-half cup of fine
crumbs; let simmer until the vege
tables are all soft enough to be put
through the colander,. After press
ing add the whole to one anart of
thin white sauce made by thickening
a quart of milk with one-fourth cup
each of butter and flow, seasoning
to taste. Garnish with areas or
Celery
Olives
I Of sanP ?ater a"d * Pinch
until of fi- 3 m xture cook slowly
?Lmr.e
Tzvro0? ^nn^i"avidwit"one
poured over tSe cake" fTM? ?h0t'
Say makehietiend' S,? the
Beef Loaf
Cntr** Baked Potatoes
~ ranne<l Peas
Maple Cup Custards
sS-iolw^Sss
J... i?r^:?i',,r,Voisv:t1';?
blespoons of crushprt le% eI ta
Stlr constantly thT^??rt?S'Ug*f1
well thickened, but do not ?Jt \t hJi"i
Now pour It lnfr. i 11 boil-'
sssSss
SarSr-pHS1
s~v^JSLH?3'3
;KS S, iz *in ?
"L't." ?mReSmT Cl,ean- th e cu starda are
cool. (This method oVheaUng "the
si
A monfi? my desk wh?n J'oura i
'ar^ahead^'to VwriteX ZnTl' 'h? ??^o|
hX v:i ?? ???*? ?J? Avsj
Aprons for ladles' maids are so be
wltchlngly pretty these days that
one wishes one might act as lady's
maid to somebody. There axe some
made of very heavy but good quality
n"' ? ?*> hem- doubly
and the straps likewise double. With
them go scalloped collar tad cuff
^iVef
SSA??.OUc_^" * n<*
tw^JelVuch reKUlar "ort of ?
_PJ^mots grloyes are made -with soft,
wide ouffs lined with ? iTtV_ ,fb
tSSSSVSA iSSt ?f CUg 18
ItBoimmM Mo, ttltt
^ ^'uiF^srs,', "?
fa^cdn&Unar because of their v"erv
?^f0twh!S ^ 11108 0,11 Md taS^
Wh<?n it is & year of bH^htiv
?5SPS?i!ui?*M, thoy aro fasolnftol
?ur .?,?r Jif* 80 brl^t and
?ortii of lining* Son? figured!
f P^n-, And a rood m??TSf
niv interesting trimrofiiS
?n^U^ That I.JLJC'X'K
* D*M ?" figured ribbon marklnr
the Juncture of the lining with Si
turn-under section of the front and
lower edge of the oape. This shows. 1
? ?ou??.Jrh?I,."ie oape lsthro wi
5??^ J?i ii"J * trimming there
to a plain lining; naturaJly. Other
5i2~i *?Ti cape* are puffed and
shirred, and some of >htm bm trim,
med with ostrich. aP* mm
la 1111 oo'?1*
ana widths, may be bought by the
yard in the ah ope, it may be used
athome for trinunlnjr boudoir caps
a?d negligee, even If one does not
*? m*** anything more bo
pOXwlL
1}T*nln* m* ?uds entirely
?s??is
Menu for a Day.
BREAKFAST
Oranges. Cereal.
Bacon. Baking Powder Bleculta.
Coffee.
LUNCHEON.
Sweet Potatoes and Oyster
Croquqettes.
Boston Brown Bread
Sandwiches.
Canned Peaches. Cocoa.
. DINNER.
Roast Mutton with Onion Sauce.
Sweet Potatoes. Creamed Celery.
Pumpkin Pie. Cheese.
Coffee.
HOME ECONOMICS.
BY MRS. ELIZABETH KENT.
Ballast Foods.
The ballast foods are those which
aid digestion by giving- bulk and sub
stance for the digestive apparatus to
work upon. Many people who suffer
from constipation think they can im
prove their condition by eating less,
and on this theory omit breakfast, for
Instance, entirely. In some cases, un.
der a physician's advice, this may be
the right thing to do, but normally
the greatest stimulus to Intestinal
movement comes Immediately after
taking food Into the stomach, and
particularly after breakfast. Thus a
ballast breakfast may be what Is
needed, rather than no breakfast.
The ballast foods for breakfast are
those rich In cellulose, raisins, tigs,
prunes, apples and other fruits, eaten,
where possible, with their skins, sind
cereals from which the bran has not
been removed, such as rolled or cut
oats and whole wheat. Bran itself
can be used; the pleasantest ways
being in bran bread, muflins, or
crackers. Agar-agar, or vegetable
gelatin, serves the same purpose; it
can be cut Into pieces to be taken with
some cereal, or bought In wafers, or
made Into biscuits. Boiled In water,
it makes an edible Jelly?a quarter of
an ounce of agar-agar to a quart of
liquid flavored as desired
Ballast foods should be used with
other meals as well. Other foods rich
In cellulose and suitable to the other
meals are celery, cabbage, particu
larly v lien eaten raw. string beans,
dried beans and lentils with their
hull (do not strain the lentil soup),
asparagus, lettuce, spinach and.
onions. The great point about ballast
foods is to eat enough of them, and
to continue eating them regularly
over a long period of time. A bad
physical condition, caused by years
of wrong eating, cannot be corrected
in a few months, much less In weeks
or days.
(Copyrlcht. 1022.)
THE HOUSEWIFE'S
IDEA BOX
Ti Freshen Stale Bolls or Biscuits.
If you wish to freshen some bis
cuits, rolls, bread or muffins that
have become somewhat stale, place
them in a paper bag, sprinkle the
bag lightly with water, tie up the
end of the bag and place it in a
warm oven for five or ten minutes.
The, contents will come out as de
licious as fresh bread.
THE HOUSEWIFE.
Smooth as ice, toft and
pan as snow, full of pep as Jack
Frost and there's only one thing
more delicious than jour first
taste of it?each taste thereafter.
Nine. Coated, 8anitary Wrapper
/JNCRE
tAe Genuinefioquefirtftttfir
CHEESB |
Maim by SHARPLESS. Phlla. ???|
Not
?Bars the perfect appearance of (mt
complexion. Permanent *nd t
Reduces unnatural color and cocrecta
greasy skint. Highly antkeptic.
Sad 15c. for Trial Sim
aPERD. T.HOPKINS ft SON, New York.
Gouraud's
Oriental Cream
A Sandwich made
with
"Pimiento
Mays'
Trade Mark
A Salad Dressing, Will
Have an Improved
Flavor
25c Jar
Sold by Grocery Stores
One of the Broadway
Delicatessen Products
.
BEAUTY CHATS KSrbhs.
Chapped Hand*.
At this Mason and for several
months to oome one of the most com
mon complaints that I hear Is about
chapped hands and chapped tips. The
ohapplng lips can be avoided in win
ter by using- a Hp stick of white cold
ore am, which comes specially for the
purpose and which, since It contains
| no oolorlng, Is not "make-up," and,
therefore, can be used by any one.
But chapped hands are more diffi
cult, because a grease cannot be used
on them during: the day. and at night
only If you wear special gloves to
keep the oil from staining the bed
linen. Therefore, such a cosmetic as
the honey-almond lotion Is Invaluable,
because It is absorbed into the skin,
softens and nourishes it and. Inci
dentally, bleaches it white, yet con
tains no grease at all.
It Is a little bit difficult to make;
that Is, the almonds contained In It
must be blanched and then pounded
up Into a paste. But If you can do
this you will not have a bit of diffi
culty In making this lotion for your
?elf. It is aa follows:
Quince seed, one-third ounce; cold
water, one pint. Steep this for twelve
hours, strain through a cloth or a fine
strainer, without pressure. Then take
eweet almonds, one oynce. These are
blanched (shells removed before they
are weighed), bruised and pounded
fine. Then to the milky substance
thus produced add glycerin, one
ounce; boric acid, thirty grains; oil
of bitter almonds, four drops; pure
honey, one-half ounce. Strain and
keep in a bottle.
Fanny.?White spots on the nails
are not a disfigurement. They can be
removed. If you wish, bv covering the
nail with a paste made of equal parts
of turpentine and myrrh. This can be
used at night and removed In the
morning with olive oil.
Cranberry and Apple Mould.
Cook together one pint of cran
berries and four good-sized apples In
barely enough water to keep from
burning. As soon as the apples are
soft sift both through * colander,
measure the resulting pulp and for
each pint of pulp add one cup and
one-half of granulated sugar and the
Juice of one lemon. Return to the
fire and stir until the sugar Is dis
solved and let simmer slowly for
Ave minutes. I?et cool, add to the
mixture the unbeaten whites of two
fresh eggs and beat the whole thing
long and vigorously until stiff. Pile
Into sherbet glssses or mold In any
fancy shape. Serve with a custard
sauce made of the yolks of ths sggs.
Shirred Eggi With Asparagus.
Drain one can of asparagus tips,
butter four Individual shirred egg
dishes and divide the asparagus be
tween them. Break two eggs Into
each dish, sprinkle with salt and
pepper and dot with small places of
butter. Bake In a moderate oven for
about seven minutes.
Wheatena
**
The Cereal that
Tastes Good
Your Grocer Sells Wheatena?Recipe Book Free.
The Wheatena Company, Wheatena ville. Rah way, New Jersey.
At all white sales
When looking for bargains, remember
there is no saving in the long run unless
you are getting real quality and good looks
into the bargain.
At all white sales make a point of asking
for Fruit of the Loom, because?it is dura
ble, smooth and fine, can stand many a
laundering and still keep its excellent finish.
*9
Fruit of the Loom
Erer since the early fifties women bar*
bought Fruit of the Loom for making sheets,
underwear, nightclothes, aprons, and many
other articles. But not until recently could
ready-made garments also be bought in this
sturdy material?in white and in colon,,
mntttd absolutely fast.
The Fruit of die Loom label b oa
boh and in ready-made garments. You on
identify die white goods by die name on the
selvage. For sale at almost every limiting dry
goods and department store.
B. B. 6l R. KNIGHT, Inc.
? at
N?w To