Evening star. [volume], March 02, 1938, Page A-15, Image 15

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

Image provided by: Library of Congress, Washington, DC

                
* * r
Much Interest Centering Around Spring Fashions for Immediate Wear
Black and Navy Blue Are
The Classic Standbys
For Coming Season
The Style Shows Give Trend
Of What Well-Dressed
Women Will Wear.
By MARGARET WARNER.
SPRING style news Is gathering momentum every day. 8torea have
started their fashion promenades, so that all may see just how attractive
the new clothes can look when seen to best advantage on various types
of mannequins; while smaller, more exclusive showings are being fea
tured at hotel luncheons and various society benefits. Style shows give the
picture of the new season's clothes more graphically than any other wav. and
the informal talks by the commen-«i
tators are helpful in establishing the
basic style features, and impressing
them on the minds of the listeners to
guide them in making future selec
tions. The soft music and attractive
settings that always accompany such
showings add to the enjavment of all
concerned.
We attended two of these spring
fashion forecasters last week, and will
describe some of the clothes shown as
they represent a cross section of the
most interesting new things to be
found in Washington shops, particu
larly among the kind of clothes that
women will want for immediate wear.
So let us Imagine ourselves in the
lovely room of a local hotel. It is
the luncheon hour on Saturday and
the tables are filled with smartly
dressed women, the orchestra plays
pleasant music of the type that is con
ducive to gossipy conversation, and
soft enough not to drown the voice
of the commentator as she indicates
the high spots of each costume as
it appears on the runway. The models
later walk among the tables so that
all may have a close-up of the details
of each ensemble.
3k 3k * *
QUTSTANDING among a galaxy
of smart models were the two
photographed above. The navy blue
crepe with gaucho blouse in vivid
Roman stripes has a number of
counts to its credit. Most important
of all is the fact that it is suitable
for immediate wear as well as being a
distinctive spring model. The skirt
is cleverly designed to give a pencil
slim silhouette, as the pleated effect
at the front is a separate apron panel.
This affords pleats without too much
swing. The smart coolie hat from
the same shop seems to be the exactly
right complement to the dress. The
mushroom brim is faced with a bril
liant pinky red that harmonizes with
one of the stripes in the blouse.
The ensemble shown in the other
photograph is in a most luscious shade
of pinky beige—one of the new Chi
nese colors that we have mentioned
before as Sung beige. The coat is a
novelty tweed with huge blond wolf
collar. The dress is of crepe with
unusual detailing through the dia
phragm. The stunning Mexican bowl
hat is of felt in matching pink beige
and ties under the chin. This cos
tume is equally good for the blond
or the brunette.
A three-piece gray cape suit created
quite a bit of excitement with its three
quarter-length cape overlaid with a
large block plaid of casino blue. Odd
metal and leather thongs fastened
the hip-length jacket over a plain
gray skirt. Very sophisticated was a
black outfit consisting of a sheer
woolen belted blouse over a black
taffeta knife-pleated skirt worn with
a black, wide-brimmed sailor with
white crown and a gorgeous silver
fox stole.
Also in black was a new monogram
frock with its two oblong Initials
studded with rhinestones placed one
under the other at the left shoulder.
The initials are ordered to suit the
indivfdual. And speaking of furs
there were shown in addition to scarfs
one of those vertically striped silver
fox capes that is the envy of every
woman who does not have one. And
newest of all was a spring cape of
red fox with the skins used in the
same way. These were from the new
fur department of a local shop that
made its bow yesterday.
A1NOTHER extremely smart use of
■* fur was noted on a beige coat,
where bands of beige fox swirled
diagonally around the sleeves. This
coat was shown with a small beige
straw sailor, a cluster of flowers on
top of the crown. This little hat was
so Intriguing that it was used with
several different outfits and always
looked well.
A few evening dresses were shown,
and loveliest among them was a white
organza with red lace appliques used
sparingly on the bolero and also on
the skirt. Pipings of red edged the
bolero and formed the shoulder straps
of the decolletage. Yards and yards
of flowered chiffon under a short white
ermine coat made a perfectly en
trancing frock for summer evenings,
and a dinner dress spotted in many
colors on a gray background with its
skirt cut in a complete’ circle was
equally delightful.
We had expected to leave more
space for the suit and coat showing
that was given in a local shop last
week, but probably you were there
and saw it yourself. Almost 50 new
spring outfits were modeled, and so
varied were they in personality that
practically every one saw one or
more that she w'ould like to have.
Color was important, with black and
navy blue as the classic standbys.
Almost every outfit used a contrast
color in accessories or hat, or both,
and many combined two colors in a
three-piece suit, blue and rose being
one of the favorites. Green with gray
was often noted also as a change
from red. which we usually associate
with gray for spring.
Both collarless coats and those with
large, fluffy collars were shown, and
straight, boxy lines were contrasted
with the fitted reefer type. We will
mention more of these at another
time.
For information concerning items
mentioned in this column call Na
tional 5000, Extension 395, between
10 and 12 a.m.
— ' "1
j
Graceful Princess Frock
A Charming Afternoon Model
With the Lifted Waistline.
y— ■ -—---— ... —
'1 jj
By BARBARA BELL.
ISN’T this a charging afternoon
frock? And it’s so flattering! That
lifted waistline in the front gives
you a beautifully slim, straight
line, and gathers just above give the
desired bust fullness. Short sleeves, full
at the shoulder, add to the charming
effect. It's the kind of dress you can
wear time after time and on all occa
sions, with the assurance that you
look your trimmest and best. Make it
Of silk crepe or one of the lovely new
spring prints, and be sure that the clus
ter of flowers at the V-neck is in one of
your most becoming shades. You will
have no trouble making this pretty
afternoon dress, for the pattern is ac
companied by a sew chart that care
fully directs you every step of the way.
/ - ■
. i
- BARBARA BELL,
The Washington Star.
Inclose 25 cents in coins tor
Pattern No. 1481-B. Size_
Name_
Address ___
(Wrap coins securely in paper.)
-—v—'
Barbara Bell pattern No. 1481-B is
designed for sizes 14, 16, 18, 20, 40 and
42 Corresponding bust measurements
32, 34, 36, 38, 40 and 42. Size 16 (34)
requires 3% yards of 30-inch material.
(CopTrlrht, 1888.)
4
^ r
New Ideas for Spring
Left: A two-piece ensemble in rosy beige. The tweed coat boasts a blond wolf collar. The crepe dress
is exactly matched in color by the Mexican salad bowl hat. Right: This smart frock combines a Roman
striped Gaucho blouse with a navy blue skirt. _-st.r stair Photo from > w»hm,ton shop.
Question of
Youngster
Driving
Answer Depends on
Child’s Record of
Responsibility.
By AXGELO PATRI.
pATHERS worry about their sons
and daughters using the car. It
is usually for night driving, going to
parties and the like, that the car is
required. Father has visions of acci
dents and the bills they are likely to
inflict upon him. He imagines the
child injured for life and the terrible
grief such an accident would bring
upon the family. He hates to keep
saying no, but he hates worse to court
trouble.
it seems to me that the question
should be settled finally on the child’s
record for responsibility. If the boy
or girl has for some years back shown
a sense of family relationship, a de
sire and ability to carry a share of
family obligation, running the car
ought not to offer any grave risk. It
is the irresponsible young person, the
one who says “I’ll be home by 10
o’clock” when, if he gave the thing
a thought, he would know that he
could not possibly be home before
12, and so upsets the whole family
for the night, who offers the grave
hazard.
There is the one who says each
month “I’ll get a high mark next
month. Easy. This month I had to
do so much running around for the
paper and for the show, I hadn’t
time to get much done. This month
will be different.” It won’t be different
because he has not taken the trouble
necessary to figure out his time and
set aside sufficient of it to get his
work done. He is not a self-directing
young person and is not to be recom
mended as a driver.
Nor ii the one who is so young
as to say "The cop knows me. He
won’t stop me.” A responsible young
person knows better than that. He
does not have to know the policeman,
nor does he need to be stopped. He
is mature enough to use his good
judgment and be cautious about his
driving. He knows he is responsible
for the safety of human life and
limb and behaves accordingly. Only a
very young child indeed thinks run
ning past a light or exceeding the
speed limit is funny. Infants like
that, of whatever age, should be con
fined to the nursery.
The young person who drinks any
alcoholic beverage should not drive a
car. There can be no exception to
this rule. It is not a matter of being
drunk, it is a matter of a clouded
mind. The driver of a car needs to
have all the mental power he can
muster. He cannot afford to lose
a shade of it by taking one cocktail.
He is responsible for an engine that
can be a power in the destruction
of life and property if driven care
lessly. Total abstinence for car drivers
is the only way out.
Girls are usually careful drivers,
but the same sense of responsibility
that is required of their brothers
must be required of them. And this
is not acquired overnight by any
body. It comes of a long apprentice
ship to duty. Sudden conversions,
ready promises, special pleading are to
be sternly mistrusted.
(CoPTTlsItt. 1938.)
<
Dorothy Dix Says—
Take Stock of Your Faults, Then
Set to Work to Correct Them.
THERE used to be a popular
melodrama called “Nellie the
Beautiful Cloak Model” in
which, after the villain had
beaten and thrown knives and taken
potshots at the heroine; set Are to the
house in which she was sleeping;
thrown her off of a railroad bridge
into a turbulent river, and tied her on
the railroad track in front of an ad
vancing express train, he asked: "Nel
lie, why do you mistrust me?”
I was reminded of Nellie today by a
letter I received from a woman. She
says she has been married for 20 years
to a good, kind, generous, faithful
man, but that she has a high temper,
she flies into rages, says mean and
cruel things to him every time he
crosses her. Also, that she is so jealous
that she cannot endure for him even
to pay any attention to his own moth
er, and when she sees him talking to
a pretty girl she snatches him away
from her and makes scenes that great
ly humiliate him. She just can't help
buying pretty clothes and expensive
furs and things, so they are always in
debt and he is worried over the bills.
She loathes cooking and housework,
and he has to help clean up when he
comes home and cook the dinner.
Then she asks: “Why does my hus
band no longer love me?”
* * * *
VfUCH better might she ask: Why
x should he love me when I have
done nothing since our wedding day
except to make his life a hell on earth?
How could he love me when all I have
done is to earn his hatred instead of
his affection? How could any man love
a woman who is a shrew, a spendthrift
and a tyrant and who doesn’t even
make him a comfortable home?
The answer is, of course, that It
isn’t humanly possible to love the un
lovable, or to yearn to kiss the un
kissable; that if we wish to retain the
affection of our mates we have to do
our best to keep them glad we married
them. We can’t trust it to luck, or
habit, or a sense of duty, or some
magic in the wedding ceremony. You
can put out the fiercest fire by keep
ing cold water turned on it.
The greatest exhibition of unfound
ed optimism in the world is that of
fered by the married couples who
treat each other with a lack of con
sideration; a lack of even commoif
politeness that they show to no one
else; who never lift a finger to make
each other happy, and yet (who expect
their husbands and wives to stay mad
ly in love with them and feel them
selves ill-used when they don’t.
It would work 'a great domestic
revolution and stop about nine-tenths
of the divorces if all of the disgruntled
husbands and wives, who complain so
bitterly that their mates have grown
cold and indifferent to them and that
their marriages have turned into
nothing but an endurance test, would
sit down and have a heart-to-heart
session with themselves and ask:
"Why should my husband or wife love
me? What have I done to endear
myself to him or her?”
* * * *
A/f ANY a husband, if he were honest
1 1 with himself, would have to ad
mit that he could not see what his
wife could find to hang a shred of
affection on in a man who treated her
as if she were just a useful household
convenience; who never paid her any
attention, or gave any sign that ho
4 l
still loved her: who had apparently
forgotten that she was even a woman:
who growled over the bills and found
fault with the cooking, and who was
just about as companionable as a
sore-headed bear.
And many a wife, if she asked her
self what she had done to keep her
husband in love with her, would have
to say ‘'nothing,” if she told the
truth. She would have to admit that
she couldn't see why a man would
stay in love with a woman who slump
ed down after marriage and let herself
get frumpy, fat and dull: who worked
him to death paying for her extrav
agances: who never considered his
tastes or his pleasures; who nagged
him and browbeat him and tyrannized
over him until she broke his spirit,
an<9who never even made the slight
est effort to understand him, or
sympathize with him, or keep him
amused and entertained.
Believe me, if the husbands and
wives who ask why their mates no
longer love them would look into
their own souls, they would know why.
DOROTHY DIX.
To Improve Flavor.
To improve the flavor of carrots,
turnips, cabbage, onions and peas add
a fourth of a teaspoon of sugar for
each three cups of water used in
cooking.
Nail Polish
Less Vivid
In Color
Soft, Muted Tones
Due to Watteau
Influence.
By ELSIE PIERCE.
pASHIONS and fads have a way of
spending themselves, just as en
thusiasm does. Just as men are be
coming accustomed to the flashy
shades of polish, fickle fashion turns
to tones that are soft and muted. Not
that the men are expected to express
regrets, but should they wonder why
the change blame it on the Watteau
influence which is quite strong for
spring. You'll see this influence in
the new hats, in flower trims, in tiny,
flower boleros, in the soft violet, pastels
and pinks which 'will lead the fashion
parade.
Polishes that give the hands a soft,
fragile look without taking ai^y spar
kle are very much in favor. Two
such shades are making a strong bid
for popularity.
One is a lovely smoky rose tint, so
softly colorful that it makes the hands
look a fragile white. Skillfully blend
ed with the rosy red, and toning it
down, is a faint hint of blue and just
a trace of brown. Is it any wonder
that the shade goes with nearly every
thing—with the cool violet, the popu
lar pink, the browns and brown-reds,
Tea Board Tests Odor
And Flavor of Types
To be Imported
Due to Effective Inspection
Program Very Little Is
Rejected Each Year.
t By FRANCESCA McKENNEY.
WHAT la more delightful than
in the summer a refreshing
that I am sure can be pure
Of course the English are
from the smallest to the most elaborai
ever visit in England you will find th
with a cup of hot tea, to warm you*;
up before braving the cold of the
house when you Jump out of bed. In
Holland tea is served in almost every
household, Just before going to bed.
In the Orient, when you attend a
formal dinner you will find that when
the hostess wishes to bring her party
to a close, she will order tea to be
served. The serving of this beverage
is a signal that the party has drawn
to a close, and after you have par
taken you are supposed to depart.
In America tea lovers have been
protected from impure and unwhole
some tea since 1897. Last month a
party of seven met met in New York
to test tea. They brewed many kinds
in order to test the odor and flavor
of each. After a week of this they an
nounced to the Secretary of Agricul
ture the results and their ideas on the
matter.
These seven men constitute what is
known as the United States Tea
Board. Each member is an expert on ^
this commodity, with a fine sense of [
what makes for quality. One is a i
representative of the Federal Oov- j
ernment, the other six are from the i
tea trade.
Ten types of tea were selected bv
the board last month as standards for
all types of tea to be imported into
the United States for the year be
ginning in May, 1938. This isn't ail
the protection an American gets,
either, for the same Federal act that
sets up this Tea Board also provides
for inspection at all the principal
ports of entry. These inspectors have
to test samples of all tea imported,
to see that they meet the standards
set by the board.
Each year the tea board meets to
set the standards, making any neces
sary changes from year to year. The
Bureau of Home Economics of the
United States Department of Agricul
ture says that this program of tea in
spection has become so effective that
very little has to be rejected each
year. For the fiscal year ending June
30, 1937, this amounted to less chan
one-tenth of 1 per cent of the total
tea examined. The chief reason for
this small percentage of rejected tea
is that tea importers and shippers see
to it that their tea meets Government
standards before sending it to the
United States.
* sir * *
"T AST year the total tea imports of
the United States were the sec
ond largest since 1929. This was more
than 91,500,000 pounds of tea, classi
fied under about 40 different designa
tions referring to varieties or geo
graphical names.
"Since all the tea in this country
is imported, the shopper may rest as
sured that any tea she buys is pure
and wholesome. It has passed the
minimum Government standards for
cup quality and purity.
“But the wise shopper will want tea
that is something more. She’ll want
it to have flavor and odor appealing
to her taste. About the only way to
make sure of this is to try various
kinds of tea.
"All teas are classified into three
general divisions—the black or fully
fermented, the green or unfermented
and the oolong or semi-fermented. ;
with moss, wedgewood green, the new
"burnt wine” and the blues?
Another is a*soft beige pink to wear
with yellows and pastels, with green,
brown or amber, with carnelian or tile.
This polish brings out the ivory or tan
tones of the skin. It is just the right
"fragile shade” for those who are still
sojourning in the South or just coming
back. Anyway it emphasizes the golden
tan of hands that have seen the sun!
If you want to reconcile a rather
conservative soul with something a
little less innocuous and more vivid
than the usual run of pale polishes,
try one of these new muted shades.
We think you’ll like them and so
should the “best beau.”
If you wish my very complete
bulletins outlining the home mani
curing routine and general hints
for hand care, please write asking
for “First Hand Information” and
inclose a self-addressed, stamped
(3-cent) envelope.
1 cup of tea on a cold afternoon, and
glass of Ice tea? Tea Is aomething
hased almost any place in the world,
celebrated for serving afternoon tea,
e homes the custom prevails. If you
it you are awakened in the morning
Usually the tea drinker prefers one
of these kinds. There is a noticeable
difference in the flavor and aroma of
each.
"Mast popular of all In the United
States are the black or fully fermented
teas. Last year these made up three
fourths of all our imports. Black tea
has gone through a process of fer
mentation during its manufacture.
During this process certain chemical
changes take place that mellow the
flavor of the tea and darken the
leaves
"Most of our black teas come from
Ceylon, India, Java, Sumatra, For
mosa, China and Japan.
"Some black teas are graded accord
ing to leaf size. After picking, the
leaves are separated into five grades—
Flowery Orange Pekoe, Orange Pekoe,
Pekoe, Pekoe Souchong and Souchong.
Flowery Orange Pekoe is made up of
the most tender leaves taken from the
tip end of the tea plant. Souchong
represents the coarsest leaf used for
tea. These terms do not have any
specific reference to the cup quality
of tea, nor do they indicate that the
scent or flavor of oranges is present.
“Next to black teas, th' green or
unfermented teas are most numerous
in the United States. These come to
us chiefly from China and Japan.
Green teas have a sharper, more as
tringent taste than black ones.
"Oolong tea, or the semi-fermented
type, resembles a blend of black and
green tea. It comes mostly from the
island of Formosa and from China.
Oolongs are in-betweens in flavor as
well as color.
“Many tea companies put up blends
of tea adapted to the tastes of the
groups they serve. These companies
hire experts to keep the brands the
same from year to year—blending the
tea each season to keep the combina
tion of teas consistent.
Ik * * <lr
"'pEA should be kept In a dry, fair
ly cool atmosphere. The con
tainer should be of some material
that does not absorb flavors and
odors—preferably of metal.
"The composition of a cup of tea
varies both with the tea and the way
it Is made. Tannin, caffeine and the
volatile oils are the most important
constituents of tea.
"Tannin gives to tea a brisk, pun
gent flavor. Caffeine provides mild
stimulation. And many persons think
that the volatile oils make the most
difference in tea flavor. The ‘body’
of a cup of tea depends upon the
soluble materials that come out into
the liquid as the tea steeps.
"However the individual prefers his
tea—strong or weak—flavored or un
flavored—there are several general
rules for its preparation. First the tea
pot must be scalded. Pots of earth
enware. jVorcelain or glass are gen
erally used.
"Water for the tea must be freshly
drawn and brought to a boil. If the
water has been boiling for long it
gives tea a flat taste. If water is
allowed to stand on leaves too long,
tannin is extracted and the tea be
comes bitter. Boiling of tea is un
desirable because tannin is extracted
and it destroys some of the tea's deli
cate flavor.
"One teaspoonful of tea to a cup
is the standard used by some persons.
This makes the tea fairly strong. The
exact amount of tea for each cup
varies with the tea and personal prefer
ences. Most tea is infused from three
to five minutes. Longer than this
extracts too much tannin.
"Too definite rules for making tea
cannot be laid down. For the kind of
tea—the exact amount for each cup—
the proper length of infusion—all de
pend considerably on personal prefer
ences. The real art of tea making
consists of brewing the cup that suits
the individual who drinks it.”
FAMOUS FULLER
Now Only 09 •
Llmltmd Timm Only
Get One To-day
C»ll 1)1. 3498 or Writ*
977 Nat l Fr««» Bldt.
I Embarrassed by her
DISHPAN HANDS.
pvery cup of unnecessary, too!
poured made her more self- >v
conscious. All eyes seemed to
focus on her rough, red, dishpan hands,
A friend suggested Lux for dishes. In almost
no time, her hands grew softer, whiter. Lux has no jm m
• harmful alkali to rob the skin of its natural oils— f ■/■ Mi
no wonder it prevents that ugly, rough, red look! f^l W Wt
It’s like beauty care right in the dishpan! So eco- fl
nomical, too—especially if you use the big box.
J t i i