Evening star. [volume], February 14, 1922, Page 23, Image 24

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

Image provided by: Library of Congress, Washington, DC

                
Spring Styles and ike New Blouse
i A
BY AIHB lUTTBHHOVSE.
With the tecornffir of eUoh efroet
Jackets and capes as the designers
prefer there has come about an un
usual stimulation concerning bouses.
For one reason, they are always In
evidence beneath these accepted top
jrarmcnts which are as revealing: of
what is under them as the Victorian
shawl or the James the First cape.
There is a tendency among those
who determine fashinos to attach the
Mouse to the skirt, not giving the
individual much chance to change
from one to another, which is the
h^bit. engendered by wearing shirt
waists and changing them as a man
Changes his shirts. These blouses
Connected with the short Jackets and
capes have become bodices. They
are a part and parrel of the frock, not
something to be bought by the half
^ozen. and sent to the laundry, or
&hosen of various thin materials and
*olnr.
| The dressmaker does all this work
tor the purchaser and the gown is
?tvorn as it comes from the maker.
If the blouse grows shabby or weari
some to the wearer, then it is
changed, not before, as a whim or
caprice suggest. The dressmakers
say, by the way, that women ruin
more expensive suits by* the heter
ogeneous blouses they assemble to
go with it than the tailors ruin in
the making. A woman seems to
think her mission is through when
she acomplishes an admirable suit.
Let the hat and blouse take care of
themselves, is her motto. In the new
kind of three-piece suits, therefore,
the designers save her from herself
and her ancient methods. They sew
the blouse to the skirt, and there
frou are.
The. sketch shows one of these
street costumes. It is of .blue kasha
cloth, which, reminds one of camel's
hair because of a slight wiry feeling
to it, and camel's hair, you may
know, is one of the smart materials
of the hour, even, and most particu
larly. in undyed white." This, with
its shadow of black hairs, is offered
tfor separate white skirts and for
cape suits to wear with gaily colored
blouses of crepe de chine. The goWn
in question is in blue, with a blouse
of gray crepe de chine, a combination
that meets with widespread approval.
It has long sleeves, which are unusual
wirh a canoe-shaped neckline. They fit
the forearm and are fastened at the
wrist with gray pearl buttons.
The short jacket which partly covers
the light blouse is lined with the gray
material. This is a trick that every
one has a try at this season and the
effect is commendable, for no one ever
liked dark linings to the kind of jack
ets or capes that swing free from the
frock beneath. Among these attached
blouses, simply made, red is so fre
quently the color chosen that one finds
difficulty in escaping. Gray comes as
a surprise. French blue is good, also
that onion skin brown that goes well
with the complexion. Onion skin in
crepe. In net embroidered in gold or
even silver, and in lace is one of the
colors liked by the French designer
this season. That is well to know.
While flowered linings are in con
stant use, there is a better feeling for
plain colors. The use of gray duve
tyne, for instance, is advised In the
expensive evening wraps of heavy wool
^lack satin, heaped with peltry, and
the capes and wraps that were fash
ioned for Palm Beach also had these
lining of solid colors, rarely cream or
white or black, but in all colors, with i
J
LISTEN. WORLD?
BV ELSIE ROBINSOX.
Lionel 'Winslow can't understand
?why his poetry won't sell. Lionel
writes pretty poetry. Lionel knows it
and he wants the public to know it. j
But the public never will because the
editors are never In when Lionel
calls. And he can't understand why.
The reason isn't the poetry. It's
Lionel. Lionel is obsessed with the
idea that a poet should look and act
like a poet. As a matter of fact, a
UttV CANT,
UONCL "5?LL\
.HIP POCTRY^
* <S>
frtttir*
r:
"H1
: .ft*.
I poet should look and act like an in
surance agent, a stocking drummer, a
leather buyer, a successful under
taker, or any other sort of prosper
ous business man. He should give the
impression that he has something to
| sell which he believes in and is worth
buying?something that will make
life more beautiful and brisk. Instead
of that, Lionel looks as if Ae were
secreting a dead cat in his brief case
and were about to burst into tears
over the fact.
Lionel doesn't press his pants. He
doesn't think that poets need to have
their pants pressed. Now poets need
pants and need 'em pressed Just as
tnuch as any masculine human. And
If they don't observe that little social
prejudice they are apt to be declass- j
ed. Also Lionel doesn't shave often 1
enough. Nor take enough cold baths
Tor cut his hair and nails nor get up
early nor eat regularly nor allow
hlmself to get laughed at, nor do a
lot of other things that are necessary
if a man would keep himself in the
pink of condition.
Lionel thinks these lapses will be
Accused on the ground of artistic
I temperament. They're not tempera
ment?they're laslness and slopplness
just as surely as though they were
the lapses of a coal heaver. There's
no more reason for * poet neglecting
to shave his chin than for a garbage
man. and lfs no prettier.
If Lionel came to me with his
apetry I wouldn't buy it. If he won't
a* honor to his work by a shine and
[ a hair cut. why should he expect me
to spend my good money on ltT Lionel
should get up at 6 a.m., wire his ears
so they won't droop, drink a bottle
ef Jamaica ginger straight, and then
go out and grab the world by the tall.
When be does thst. ril believe that
he knows how to talk In poetry to a
I hustling world. >
Zfglesi Gingerbread.
'Take one-half cup of shortening.
?rtther sir butter Or tlalf fcuttef- 4nd
half lard, and one-half sup U browrf
?agar. Cream well, then add one 6np>
at molasses. If too strong dilate tke
" ubm w<th water. Add one tea?
n of baklnr soda dissolved in sns
of bot water. Have ready- two
of bread flour which has Men
rlth two teaspoons of pow-,
Kgervene .teaspoon of vow-,
lamok. one-fourth teaspoon
powdered cloves and . one-fourth
?poon of salt Beat w<JH sai(f wake
& moderate oven. Th*7 recipe tt
very good with chopped stoned
i a&eVto the batter. If pastry
Is used lake a little less than
no pcofedem -bnt by
kM
PALM BEACH SUIT WITH SKIRT
AND SMALL JJICKET OF BLUE
KASHA CIXJTH, BLOUSE OF
GRAY CHINESE CREPE JACK
ET IS LINED WITH THE GRAY
FABRIC.
dove gray leading. It dtd not ruin the
color scheme of any gown.
So determined are the designers to
show the blouse, no matter what la
worn over it. that even ? the Jumpers
for young girls are held in at ttoe hips
now by wide bands of shirring.
Chowder?And Chowder.
There, are more kinds of chowder
than the kind they make down east, St
some substantial. meaty white flsh,
with Boston crackers, and various good
additions In the way of milk, potatoes
and onions. Any sort of ohowder
makes an excellent luncheon dish. It
Is a substantial dish, and needs few
additions to round out a complete meaL
Codflsh Chowder.?About two hours
before mealtime wash one-half pound
?hredded codflsh, place on stove In one
luart or so of water to simmer slowly
Tor one hour. Fry three small siloes
of salt pork (If pork fries out a great
ileal of grease pour most of It off) and
dice pork. Add two or three small
onions. When onions are browned add
pork and onions to codflali and boll.
Add three medlum-slsed, finely sliced
potatoes. When potatoes are cooked
add three tablespoons eream or some
butter and milk to make two quarts
or more of broth; pepper and salt to
taste. Have some slices of oread toast
ed, and when broth comes to boiling
point pour over toast and serve.
Salmon Chowder.?Cut one large po
tato and one-half onion Into small
pieces: boll In cup of water, then add
red pepper, a few drops Worcestershire
sauce and a quart of milk. Just before
the milk bolls add one small can sal
mon and two hard-boiled eggs chopped
fine, and a few broken crackers.
Clam Chowder and Hie#.?Cut a
quarter of a pound of salt pork Into
thin slices and fry until brown and
crisp, add to it a minced onion and
a tablespoon of butter. Slice a pint
of cold boiled Irish potatoes. Have
a cup of cold boiled rice. Chop two
dozen clams quite fine. Put all Into
a kettle In alternate layers, season
with salt and pepper and pour in
three cups of hot water. Cover with
a tight-fitting lid and simmer fifteen
?nlnutes. Any kind of flsh sauce may
be served with this chowder.
Colleens.
Make a sponge cake by beating- the
yolks and white of four eggs sepa
rately and then together. Beat con
stantly, add one cup of sugar and
beat hard until light and thick. Void
in one cup of sifted flour and a table
spoon of water. Flavor with the
grated rind of orange or lemon, bake
in a flat pan In a moderate oven.
When cold cut In rectangular pieces,
cover with white icing and with a
match draw a harp on the cakes with
icing colored green.
Baked Potatoes With Cheese.
Take about eight fair-sized pota
toes and scrub them clean *lth a
vegetable brush, cut them in halves,
spread each half with a little butter,
sprinkle with pepper and salt and
put a thin slioe of cheese on top
of each one. Plaoe them on a slightly
greased pan and bake in an even hot
oven until soft and brown.
Menu for a Day.
BREAKFAST.
On'nie Inlet
Oatmeal With Cream -
Broiled Oysters Toast
Corn Cake Coffee
LUNCHEON.
Cold Tongue , Potato Salad
Oranee Gelatin
Toasted Crackers
Tea
DINNER
Clear Chicken Soup
Planked Steak Endive Salad
Raspberry Sherbet
Waldorf Triangles
Coffee
Good Coffee Cake.
Take enough risen bread dough to
make one loaf of bread, add to It one
fourth cup of softened butter, one
half cup of sugar, one well beaten
egg and a few gratings of nutmeg.
Mix well, then knead thoroughly, roll
In sheets three-fourths Inch thick,
put in shallow pans and let It rise.
Beat two eggs with enough sugar to
make the consistency of thin batter,
pour this egg and sugar sauce on the
dough after cutting the dough with
the edge of a spoon so that it wlH
take up the sauce. Sprinkle th% top
generously with cinnamon and bake.
Scalloped Ham.
Cut four large potatoes Into thin
siloes. Chop fine one onion, one
bunch of parsley and two carrots.
Put a layer of the potatoes In a but
tered baking dish, season with salt
and pepper and sprinkle with the
onion, carrots and parsley, cover with
a slice of ham cut in three or four
pieces. Repeat this until the dish is
filled, covering with the other slice
of ham. Pour over one pint of milk
and bake la a alow oven for an hour
and a half.
An entirely new
kind of soap
Takes the place of bar soap for the
regular family wash
Soap for the family wash, different from anything
you ever before used. Soap that soaks clothes clean.
Every grain made of pure materials perfectly com
bined?it does what soap has never done before.
. Just by soaking, in its big lasting suds, the most ground
in dirt is gently loosened and dissolved. Only tne very
dirtiest places need to be rubbed at all. This is why Rinso
is taking the place of bar soap for the regular family wash.
If you use a washing machine you will find that Rinso
gives you Just exactly the kind of suds you need. t/TT
Rinso is the great soap maker's answer > "I '
to women the country over who want a
soup to do the family wash as easily
and wonderfully as Lux does fine
laundering.
Rinse is made by the largest
soap makers in the world. Get
Rinso today ?at grocery and
department stores. Lever Bros.
Co., Cambridge, Mass.
Distoh* ki MHmg w*4r
Ftmr imU tmi tfhUw im wUr
Vtt MMf* Rtmm J? get hig,
lasting ndt
Baked Beef or Veal Loaf...
Us# two pounds of (reth beef or
vaal, such as round beefatoak or
peal, for a pot roast. A alloc or two
?f boiled ham will add to the flavor.
Run the meat through a grinder and
aaaaon It with aa.lt, pepper and sage.
Beat two eggs and add them to the
meat. Roll eight or ten crackers, add
the crumbs to the eggs and meat and
mix them well, add two tablespoons
of sweet milk or hot water and a
piece of butter the else of a small
egg. Mix everything thoroughly. I an hour. This Is very good served
pack the whole In a well buttered I <~old for a lunnheoa dish.
baking.dlsh. spread bits of butter on 1 ,
top and put the loaf into a hot oven !
to bake. It may be necessary to add !
little more water as it bakes. Itj
We afe not th'e leas to aim at ths
_ summits though the multitude does
should oook in about three-fourths of! nut ascend them.
S reasons why mothers buy
HICKORY GARTERS
for children
The only Children's Garter made with the
patented rubber cushion clasp, which holds
stockings firmly between rubber and rubber.
Saves wear and tear on stockings and mean?
less darning.
O Highest quality elastic and webbing, thor
oughly tested, insures long wear.
The pin buckle and clasp are absolutely
rust proof.
Extra strong pin. Cannot bend or break.
C The buckle is easily adjusted and prevents
broken finger nails.
25c and up
depending upon style and size.
Complete satisfaction assured or your money back
m ?
A.STEIN& COMPANY
kiakaa of MBS GARTERS iac M*a
Chicago new York
Mad* from tht
Palm and Olive
Oils Cleopatra
Used
it'1: U ?
Better than jewels
?that schoolgirl complexion
Take a lesson N
from Cleopatra
With a world of an
cient beauty arts at her
command, she depended
on cleansing with Palm
and Olive oils to pro
tect,. improve and pre
serve the freshness and
smoothness of her skin.
This beautifying was
sot confined to the face
alone. The bath was a
daily ceremonial with
all ancient peoples, and
palm and olive oils the
cleansers used.
Tht girl with a clear, smooth slcin, radiant with
freshness and natural color, should leave jewels to
those less fortunate, for she doesn't need them.
The charm of a perfect natural complexion at
tracts far more than elaborate dress and orna
ments.
If your complexion lacks the beauty which
women envy and men admire, don't depend on
ctothes and jewelry to draw attention from its
defects.
Every woman can transform her bad complexion
into a good one, for alluring freshness and clear
color isn't a gift of Nature, but a matter of care.
How to have a perfect skin
No*girl need be afflicted with a bad complexion,
for improvement ik simple and easy. Daily cleans
ing, gentle but thorough, is the secret.
You must use soap, for nothing will remove the
dirt, oil and perspiration which collects in the
porea and causes most skin trouble.
Choose Palmolivc, because its action is soothing.
Harsh soap should never be used for washing the
face.
Massage the smooth, creamy lather gently into
the skin, until it removes all clogging deposits.
Don't forget your nedc and throat They are as
conspicuous as the face for any lack in beauty.
Careful rinsing leaves the skin stimulated, fresh
ened and free from the accumulation which en-.
large* the porea, causes blackheads and carry in
fection.
Do this every day
There is too much dirt and dust where most of
us live to make it advisable to neglect this cos
metic cleansing even for a day. Powder should be
removed, and rouge, if you use it. They combine
with dirt and skin secretions in dangerous clogging.
Dry skins are benefited by cold cream after
cleansing. If unusual dryness is your trouble, ap
ply .a little before, as well as after washing.
Blended from the same oils
Palmolive Soap is blended from the same bland
soothing oils which adorned the sumptuous mar
ble baths of Egyptians, Greeks and Romaas.
Modern scientists, with all their research, hava
not been able to discover milder, more soothing,
or more efficient soap ingredients.
But although very expensive, the gigantic vol
ume in which Palmolive is produced keeps the
price very low. Users profit by Palmolive popu
larity.
The Palmolive factories, working day and night,
and the importation of the rare oils in vast quan
tities, allow you to enjoy this finest facial soap for
the modest price of 10 cents?no more than -ordi
nary soap.
THE PALMOLIVE COMPANY,Milwaukee,U.S.A.
THI PALMOLIVE COMPANY OF CANADA, llllfcll. TOBOKTO, OCT.
Aim wmktn e/? ttmrM* Hi ?/?
Volume and efficiency
produce 25-cent
quality for only
10c
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