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About La Grande evening observer. (La Grande, Or.) 1904-1959 | View Entire Issue (June 11, 1921)
r ; r : t i r ' "y""! - , 0 . . - j7 H.V girl " ' wy teens it seems a mother needs to study her J " f 'v jp 'ilfr '- 1 - k - ' i ' . i p ''.''- : 'Vy lf ' "" O" 'f ' o straight-haired, lanky girl in a lA W - - -' " W 4 ' f.j organdie and dotted Swiss and expect her to look cute, while i J& mT X?v " : 'v f ' ' , f . ' , , i ! ! en id oir hand the plain-line linens and ginghams which this girl wears A f . 1 TWv ' ?(' " ' ? 1 ' . i . - - . . - . . ; would u,ke a de,nure little gir, look ,oo plain altogether. AT , I ) '1 " 1 I UlIX A I U l The accompanying illustrations show how dressmakers who have devoted SO YiSX J V ,? J" ' r ' j t - "? J ? ' " F . - j j much time and thought to the subject of the young girls' dress have solved Ike tj V '4OW:l f TV '' ""' V ' "f -v J 1 , 4- " . j difficulty. To the lower left is a charming frock which can be modem silk or serge. 06 "ty Y t -v t' ' I ' . , 1 ? i Just above it is a simple frock on long lines, Moused just above the deep sash j J i A i V " 11 f ' ( . VS. N i-' J II i whitk lies at the side ; square neck and peasant sleeves are simple but effective (A 1 VVV I 1 Tii! ' " f'H L 4 1 f . ; . ' J" j U I I notes. Every girl should have a suit on sports or modified sport lines. The hat CQ X!. 'S ' R3k i j i 1 " l X. L " "Hf ' ' " ' '",! ' 1 ' ( , in the upper right-hand picture comes from France and is of gray satin with f V&J55V; l-t WW I it' J i'' ' v , " 1 , t ! f Between Qirls I ,L fl ;. r-V'' ' ; ' I FEEL.OK.rryforth.OlrlN.it 'C U'l, . iVrK A 'tm " - ' , ' .' " "fi i Door, Bhe'B Just that awkward ge f K JL - I ' j ' M! : ' , ,-ou know when .b. haut th. 1 f ftfj'VV V V. Mx..r, , ( ' C . ' . 5 P ;:.lIgMe.t idea of what to do with h.r jf. V jf i'JT It? - 1 V K'tflH'' M , " - - 1 t - I (arm. and her leg.. Her mother, n- I M 'tiViK- U V1 H ' - ! ' ' fortunately, ha. no taste, so that you '41 M 1 Jf -..I'fJ t(L ' ?f V Cs f ' 0 ' " !' ' are apt to .ee the poor youngster f 1 'A I t4?M ' V ' t ' f " IJCt - . " . ' h I prancing along on French heel, with f'ArJ I J f ,fVStt 1 i T - I I .V 1 C J ' ' ' t ' famiddyblouseon. At flr.t I thought ' tfe M 1 f. ' M fi1 I )rj$ '! H 1 " v V U t i - 'O ' I 'U' V V ., .V , '. - 4 ! ! , .he , -as quit, hopele... but after ! U V?Vf I UX , , .J J'lLw jlfl t U J1 UVfCw V J. 1 A"" ? ' j.tudled her carefully one day when .he ,nSL' 7 1 - tJ iCt!;''fc f tflHl J , ' )' f . S I f,' w j ? I did not know I was looking, 1 decided . I S5k ' llfj ' ' il ' ' V ' ) j .he could be ju.t a little darling if .be p,,,.,, 1 ''V, T" t,P f T'V r 'f f f Ol' .IT '"A" --'- ' j" . . i ; only had tb. right clothes, for say , I i 1 J, T' ' " i r f -! B f : V 1 fsHc l 1 . Life ' ( ;Vm. I yx ry i'V"V i I f Vf;t If . T. y "" 7ftfs- mat at tyjeAy sArt 7 1m V1 : Ever in Search r- ! .'i vk . KSri..: sv of Beauty .vs.:..? yir iiiiiF o . . S7t.K. Fsocfi, fvrri what you win; clothes make all tbe difference In the world with a girl that age. First of all, Instead of those In terminable middies, which are all very well in their place and can bo dread fully smart on occasion, I'd buy or make lier some fetching little ging hams. They were never quite so pret ty as they are now. especially those for the younger girl. There are cun ning little frock, of gingham for lnstanee with straight bodice, cut lust a little long and given a redlngote effect by loose attached panel, at the "ides over the .klrt, which is attached to an underbody. Anything looe and Hying loo),, , mucn beler 0B a,. "iCapper age than skimpy .klnta. Even the pretty straight line gingham, have ninness Introduced at the sides In Seated Inserts, over which a string belt tf the gingham tie. in bows' on brag button-weighted ends. Mostly all the gingham, for tbe younger, girl are trimmed wltb or-i gandle. from a set at gl'ngbam-bound cellar and cuff, to a whale overdress of org.ndlt. tbe scallops piped in ging ham with, circle, of the gingham ap iiqued on Ift long entries of brlgtl wool. I paw just auen a frock In large red and wh?te blocks, tbe undfsllp of gingham rut with a ;'ganty body" top mat shTnrrd through the thin orer- dress of white orfrandle.Hoippllqiid roseir of gingham yer put pn with bright red wool. Oh. It ws so cute! And then the:) was another tAck In the same shoiof a )clfow gingham barred in red witb pale yellow own- the skirt and the whole blouse or or gandie. I'd love to try these on the Girl Next Door with a nice floppy hat made of layer, of the organdie bound with tbe same gingham. Sbe'd b. a dream! Then for her best dress I'd like to Me ber In a beautiful coral colored trlcolette with the new wide neckline and a little fullness over tbe hips. Around the waist there would bo a row of roses made of self-colored ribbon plcoted in gold, and tbe sleeve, would be fagotted In. Or else In a lovely rose The Dessert for the ft E TEN grown-ups agree tnat we crowning triumph of a perfect company dinner Is the dessert, and the most popular of all desserts Is, of course. Ice cream in some form. Most cooks love to serve novel deserts, things that every male guest present will figuratively smack his Hps over, and that every woman will want to know bow to make before she leave, tb. house. Following are some new recipes that are sure to be favorites: Pineapple Moosse. Boil a oupful of sugar with half a cupful of water until It spins a thread, and oour the hot syrup over tne whites of three eggs, beaten atlff. Have ready a cupful of shredded- pineapple and a pint of heavy cream, whipped to a froth. Mil those three Ingredients together and pour into a mnld. Pack In .alt and Ice for three hour.. Serve in sJIcet on your pretjleet dessert plates, garnlubed with piece, of can dled pineapple. , rnisen ftisphrrrlri and Crrat?. " A perfectly delirious desHCtt Is made by serving together a nwpb'rry sher bet and vanilla Ire cream. To make th ahrhrt Vnnk tiiffrther tor 10 miiv utes a'quarvof raxpherrleg snd pint of water. Strain off. to thJul add a cupful of sugar and rok for a few minutes longer.stOlv a tablespoon- ful of A-latin in a I'llr'eceP water and add. Then add the j'lOe of one half a taffeta with a latticework of narrow band, of taffeta to make a .haped yoke and the bottom of tb. bouffant oversktrt. I love these quaint little taffeta., for tbe younger girl, especial ly when the bodice, are left rather loose and are .haped in to the awk ward figure the very least bit by pinching at the .ides of the front wltb a bunch of ribbon or organdie roses. Those cunning little striped taffetas are cute for ber, too, when made on more or less tailored lines witb lin gerie trimming. Company Dinner a 4 cupful of 'canned pineapple juice. Freeze to a .oft mush. Put a spoonful into a sherbet fla... then put a spoon ful of a good vanilla Ic. cream beside It so tbe dividing line come, across tb glass. Serve with a thin wafer or tiny frosted cakes.. What could be nor. delectable to serve at a Summer luncheon than roe ice cream garnished with dipped strawberries. Make a rich lea croara by whipping heavy cream, .wentenlng. It to tast and flavoring It wltb va nilla and rosewater. Tint It a delicate pink with vegetable coloring and frees. Pack in a mold or serve piled high on a platter In- pyramid shape. .Surround and cever wltb th harries. To make them, boil together until It bubbles two cupfuls of sugar and a cupful of water. Have ready th ber ries witb bull en. Select a. perfect one. a po.slble. . Dtp In the boiling syrup and place on a well-buttered plotter In a cold place. W.lnut rarf.lt. Boil together third of a cupful of sugar and a b.lf of a cupful ofwater titll It spins a thread, then pour tne bollini svrus oveV the stiffly-beaten white of one eg When rold fol into It a eufrul of heavy -eam, whlppd; a half ol a cupful of rhefped wrtaut jurats and,, traspoonful, of vanilla You can park It In a mold or freeze Ilk) Ire cnm. Serve In tall parfa fla lopped with a auall pnfulw ieASW ffEo .SFtarey SCst- of whipped cream and a balf of a wal nut meat. Orange Coupe, Make a recipe of orange ice by boil ing together a cupful of augar, two cupful, of water and balf a teanpoonful of grated orange peel for five minute.. Cool and add a cupful of orange Juice and a third of a cupful of leinon Juice. Strain and freeze. Cut up Into .mall piece, a large orange, a couple of slices of canned pineapple and a banana. Add a tea spoonrul of lemon Juice and two tea Bpoonfuls of th maraschino syrup from a small bottle of cherries. Set on tee to chill thoroughly. When ready to serve fill sborbet glasses half full of the fruit and cover with the ice. If you are baying an afternoon tea or reception and want it a bit mora elaborate than Ju'.t a cupful of tea and a sandwich would make It, servo or ange pokoe let cream. Bring a plut of milk, to which you have added three tableapoonfuls of soma good brand of orange pekoe tea. Just to a boll. Let It stand for Ave mlnutej and add a cupful and a balf of sugar and tb .lightly beaten yolks of four egg.. Cook till It thickens and then strain, Add to it the grated rind of an orange and a pint of heavy cream. Freeze and mold. 1 Serve In slices, garnished wltb candled orange peel. t a ir" 4 V "'W,,- - 6 I : r a.Msi'aME Ever in Search of Beauty Ml , CENT0RIK8 ago th Egyptian women used a gray powder which they called "kohl" on their lashes, which, when moistened by tbe eye, mad tb eye. more large and brilliant. Later, the Parisian, im proved on thl. wben th. leading worn- n of France used a preparation culled "mascara," consisting of wax, vaseline and the color which blended best with their eyes. Thl. gav an artificial and alary appearand. Tb constant de mand for beautifying th eye. became o general that one of tb noted beau ty specialist, of Chicago made a tour of France and England and brought back with her several specialists who manufacture artificial eyelasbos and by a secret method apply them to the eye In such a way that tbey will last from three to five months and bave no artificial appearance. (f : French Cocoannt Toddlng. One quart milk, b.lf cup sugar, three tablespoon, cornstarch, four yolk, of egg., a little salt. Put part of tbe milk, salt and sugar In tb stove and let It boll, dissolve the cornstarch In th rest of tbe milk, stir Into the milk and while boiling add' th yolks and a cupful of grated cocoannt; fla vor with vanilla Frosting tbe whites of four egg beaten to a stiff froth, half cup sugar, flavor with lemon, spread It oa pudding and put In oven to brown; save a little of frosting to molMen lb top, tben put on grated cocuanut to give It tbe appearance of .nowflak.. r'or HnndhuKs or Pofketbuuki. Handbag, or pocketbooka that drop on one aide when opened. A plec of ribbon or tape about 2i or 8 liiob.. long if sewed on on .Id of pocket book and a .nap or book on other and of tap or ribbon and .napped to oppn- lite side of pockotbonk will prevent It from falling all tbe way down. To Pack Bilk Skirt.. Wben packing a satin or .Ilk skirt Instead of folding roll skirt over somu in muob bcttr ibap. and they look loft article and it will than carry wltb- more appetising when .erred, out creasing or mussing. a long-handled button book la use To make window .hade, last longer, ful to r.mov lint from tb outlet, of wben tbey are worn at tbe bottom take laundry tub. them from th roller and tack them To lengthen th life of children' on a pole, using the same tacks. Tben stockings put on a patch on th knee wltb a latlron press the hem on the on tbe "wrong" side. J "T. -. s other aid wld enough for .tick lo go through. -In Sewlnf BitLas. I find when .awing o button by plaolng knot oa tbe right aid of oloth, wltb button tip against the knot, will save you from sewing on any mora buttons, New Vie lor Gem fans. Or.ag your gem pan and uss them wben baking apple. It keeps th trull n u n 41 euJi0bouad in UMCgiham for oIuub and aateorang and half e o o o o - o o o e a , 0 0 o o e o o ee .
