THE SUNDAY OREGOXIAX, PORTLAND, NOVEMBER 21, 1920
5
EVENING DRESS ALWAYS IS PERMISSIBLE -
- AT RESTAURANT PARTIES IN MANHATTAN
In Gotham, When One la "All Dressed Up," There Is Always a Place to Go Brilliant LightsParty Sup
per and Dancing to Be Had in Metropolis Full-Dress Gaiety in Restaurants Establish Precedent.
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X never experiences the sad condi
tion of "being all dressed-up
and no place to go." In Manhattan,
whether you belong to a select social
circle which is always giving parties,
or not, you can always wear full
evening drees when you feel partyish.
A well-dressed crowd, fun, laughter,
brilliant lights, a party supper and
dancing, are always to be had in the I
gay restaurants of the town, and two
or three couples can make a little
party all their own and snap their
fingers at folk who have formal in
vitations to big private dances. Like
the young man in the Limerick verse:
they needn't feel slighted
But can go to the party
And emt Just ah hearty
As If they'd been really invited.
Perhaps it is this great throng of
socially unattached couples who
dwell, not in established homes, but
In the city's vast apartment houses,
- who have established the precedent
of full-dress gaiety in the restau
rants. It is easier, and less expensive
when you live in an apartment, to
Invite a dozen friends to a restau
rant supper and dance than it is to
turn your own quarters upside down,
"hire florist, caterer and musicians,
end give a dan,ce at home. The music,
the flowers, the eupper and the gen
eral air of festivity are all ready to
your hand in a big: restaurant. All
you have to do Is to don your best
clothes, summon a taxi and set forth
to the party.
Semi-Formal Dress Is Best.
Hestaurant dance costumes, how
ever, are not so formal as costumes
demanded for a large private enter
tainment. Most women prefer to wear
dance frocks with less pronounced
decolletage than would be correct in
an opera costume or in the grand
toilette for a formal reception and
dance at a private house. Neither
does one feel the same necessity for
extreme formality In details of the
costume, like coiffure, gloves and
footwear. Hats and street wraps are
frequently left in the cloak room, and
the light restaurant dance frock may
be accompanied by dark stockings
and slippers that have walked to the
party.
At only the most exclusive and ex
pensive restaurants are you likely to
see all the full regalia of formal
. evening dress the long gloves, wav
Ing feather fans, jewels, delicate
slippers and piled up hair arrange
ment that bespeak an equipage, and
no Journey by pavement or pnblic
conveyance. And these elaborate full
dress costumes have probably shown
themselves first at the opera or at
some private reception before ending
the evening at a restaurant supper
and dance. But it Is all very gay and
very fascinating, and the restaurant
supper-dances are one of the things
you must see if you are a stranger in
New York, picking up impressions.
Velvet Frocks Are Simple.
The straight, chemise frocks of
chiffon velvet are the hit of the sea-
eon and are especially indorsed by
Paris. Any woman with an. ounce of
Ingenuity could manufacture one of
these little dresses for herself, for
they are nothing but straight lengths
of velvet, seamed up at tb 8!de and
rounded out at the neck, 'with the
fastenings on the shoulders. The
sleeves' are cut all In one with the
frock, kimono style, and are very
short. A sash of some sort draws in
the straight lines of the velvet frock
at a low waistline ana there you
ure. Some of these frocks are per
- fectly plain; others are embroidered
with beads, or trimmed with metal
braid or lace around neck and sleeve
edge. Certain Frenchy models have
flattened out roses made of satin
appliques to the frock here and there
rich fabric show itself off. Of a
marked simplicity are some of the
restaurant dancing frocks of chiffon
velvet. This one 9152) is white, with
a scalloped hem and neckline as plain
as you might look for on a- night
gown. Color and dash are provided
fthe sash of watermelon pink tulle
ith a deal f sparkling bead emr
brlidery In Iridescent beads on the
ends.
Wonderfully graceful is this dance
frock (5025), with a three-layer skirt
ofpalest green silk net, each flounce
nd the wide tulle sash picot edged In
ilver threads. Loops of silver braid
on which are sewed tiny roses catch
up the outer net tunic here and there
nd the decolletage is edged with
hinestones. Not a small item in the
smartness of this costume is the
feather fan made of a single splendid
plume in vivid emerald green shade.
Gray is very fashionable this sea
son and some of the loveliest restau
rant dance frocks are in pearl gray
tint always exquisite on a 'young
woman because of its suggestion of
dainty demureness. There is no dash
in gray, but it makes up In charm!
This sweet little gray frock (3238)
combines pearl tinted taffeta and
georgette and the tunic is-straight as
chemise from chest to knee, except
that pastel tinted silk roses catch the
fabric here and there to a fitted, gir
dle underneath.
PORTTLANID. Or.. Nov. 10. Will you
please repeat a recipe you save nme years
ago for a "Norwegian honey cake" that
will keep well 7 I used the reclps several
times with great success, but seem to
have lost it Thanking you
MRS. P. D. W.
HOPE the following is the recipe
you want. It was given to me by
Norwegian lady some years ago, and
was. I think, printed In this column.
The cake improves with keeping, and
with reasonable care will keep even
as much as three months.
Norwegian Honey Cake (Mrs. E. N.
C.) Three eggs, one pound flour
(four cups measured and leveled after
the flour is once sifted), one pound
light brown sugar sifted to free it
from lumps (usually one pint level),
one pint strained honey, teaspoon
soda, teaspoon salt, vanilla or
cardamon- flavoring to taste. Wrm
the honey a little and beat It with
the sugar. When cool and beaten light
beat in the yolks, then fold in alter
nately the flour sifted with the soda
na the stiff-beaten white beaten
with the salt, and add flavoring to
taste. Bake in loaf pans, lined with
greased paper. The pans should be
prepared before the cake is mixed.
Do not remove the paper after bak
ing, as it aids the kppDlnir of tin
cake. The cake is a little drv at
irst, but becomes moister on keep-
ng.
with studied disregard for regularity
of arrangement, the roses increasing
in size toward the foot of the cos
tume. For example, a Bernard frock
of cherry-colored chiffon, velvet, cut
in simple kimono style and drawn in
with a narrow sash of the velvet, has
flat black satin roses, about the size
of a silver dollar on the shoulder,
considerably larger at the hip and
almost the size of saucers at the hem.
The satin roses seem to have been
flung at the frock and sewed fast
where they happened to light. But
the effect is exceedingly, smart.
The velvet frock has the new scal
loped hem; not rounded scallops but
sharp Vandyke points wdth right
angled edges of about three inches to
a point, and the skirt is very short.
Another chiffon -velvet model, in
white, with a sash of shaded rose,
tulle brilliantly embroidered with iri
descent beads, has also this scal
loped hem. The rounded neckline is
perfectly plain and the edge of the
short ""kimono sleeve also. The scal
loped hem is made by laying a rather
deep facing on the right side of the
skirt, cutting out Vandyke points in
skirt and facing, seaming the points
together and then turning the facing
over to the wrong side where its top
is hemmed to the skirt in the ordi
nary way.
Gray Dance Frocks Elackantlns;.
There is no dash about a pale gray
frock, but it makes up in charm.
Every pretty girl knows she Is per
fectly Irresistible in pearl gray with
that appealing demureness and sweet
ness which the masculine heart never
seems able to resist. The peart gray
dance frocks of the season are pret
tiest of all. - Some of them are -of
chiffon, with fluttering pleated
flounces all the way up the skirt.
Some are of silk, net, with deTicat
picot edging of silver thread on over
lapping flounces. Some are of geor
gette with embroidery of white beads.
And some are of taffeta. Very dainty
and sweet is a dance frock of pearl
gray taffeta and georgette. There is
a drapery of georgette over th
shoulders, forming a square neck and
very short sleeves.' From this
dropped, at the edge of the square
neckline, a straight tunic of pearl
gray taffeta with a deep hem o
gray georgette. This tunic . fall
about to the knee over a narrow gray
taffeta skirt-with a deep georgett
hem. At the waistline the straight
tunic is caught back toward either
side in careless pleats, each pleat
held down by a mauve silk rose. And
a feather fan in deep mauve empha
sizes the exquisite pale shade of the
costume.
The saucy bustle drapery is for
ever asserting itself and here it
again in looped up draperies of tulle,
pretending to be exaggerated sash
bows. A restaurant dance frock
pcoquettish type is of silver embroi
dered peach tinted taffeta, the front
of the skirt draped over the hip an
at the hem pulled back under a panel
of draped tulle that puffs itself ou
into one of the gay aashbows that
suggest a bustle. This- frock has also
odd sleeve puffs or rather shoulde
puffs of tulle that spread out over
the arm from the shoulder straps of
the bodice like minature wings.
A velvet frock can be simple, as no
inexpensive tub frock would dare to
be; and the simpler the style of
velvet costume, the .better does th
DEAR MISS TINOLE Would vou nut
recipe for your news columns for glazing
irunt witi your recipe flo for prunes?
If not. will you give me one for ni-unen?
am very anxious to use this renin, verv
soon, so I would appreciate it if you would
vui l m very soon. M. B.
I do not quite understand what you
mean by "glazing fruit." Do vou
mean the French or Californian
glace fruit" that comes In fancv dec
orated boxes. If so, as the process
is too long to be given in detail in
this column. I suggest that you con
sult a book called, I think, "Preserv
ing and Candying Fruits," by -Wagner,
which is (or used to e) obtain
able in the Portland public library.
think, however, that you would be
wiser, if you are planning to do the
fruit at home, to make the simpler
candied fruits" rather than the eiace
kind. Directions for the former have
been given frequently in this column.
If you need the directions and have
not seen them, please write again.
It you mean the kind of "glazed
fruit" that is inclosed in a sort of
shell of hard brittle candy, the fol
lowing is the method. This requires
a little knack and skill. 'as the syrup
may "candy" instead of glaze in un-
killed handsT and the fruits in this
climate will not keep more than 24
hours without becoming soft and
sticky or candying; hence, they must
be freshly made before serving in
individual paper cases.
Glazed fruit Prepare the fresh or
canned fruit a little in advance, ar
ranging, it on a plate so that the
surface may dry before-dipping. Have
ready oiled platters or oiled oilcloth
covered boards to receive the dipped
fruit. Make a syrup with two .parts
sugar, one part glucose and one part
water. Boil to the "dark barley
sugar" or "very light caramel" stage
(be careful not to get too deep
coloir a deep straw color is about
right). Set the pan at once in hot
water to keep the temperature even
and dip the surface-dried fruits or
pieces of fruit, one at a time' into
the caramelized -syrup, using a fork
or pair of sugar tongs, and dropping
on the oiled platter to harden. Serve
fresh made in individual paper cases.
NOV. 9, 1920. Dear Miss Tingle Will
you kindly give, through columns of Sun
day tregonian, a menu for a weaning
breakfast to the served at an at-home af
fair? Gratefully yours. MRS. 8. S.
I fear I cannot be of mueh practical
help to you, as I do not know your
preferences or skill and resources
for the cooking and serving of the
meal. Is it really a "breakfast," or is
it, like most "wedding breakfasts.
really a luncheon? Can you seat all
your guests at table or will it be
buffet meal? Will it be necessary to
prepare most of the food in advance
or is there plenty of help in the
kitchen? Is it to be a large party or
a small one? These and many other
points need to be considered in plan
ning a menu that will be really prac
tical. The following, therefore, is
merely suggestive:
Grapefruit (or orange and grape
fruit) cocktail, chicken croquettes.
peas. Duchess potatoes, Waldorf salad
(thousand island dressing), wedding
cake, ice cream, coffee.
This Is assuming that the "break
fast" is really -a luncheon. White
chrysanthemums would make
charming table decoration.
PORTLAND. Or.. Nov. 2. 1920. Dear
Miss Tingle: Will you pleo.se give through
the columns of The Oregonian a recipe for
making caramels, not the brittle or creamy
kind, but such as are sold in the confec
tionery stores, soft and chewy. Thankln
you in advance. o. M.
Following are good commercial car
amel recipes, but, of course, I can
not say whether they are the kind
you have in mind. . If they are not.
please. write again.
Skill .and practice are usually
necessary in turning out a first-class
product. The texture varies not so
skill you love
to touch"
yau.tocr.can have thi&:chartrt
No matter what other charms you have,
they count for little unless you have the
greatest of all charms -a clear, fresh skin.
An authority on the skin has said:
"Whatever your difficulty is, you can rem
- edy the trouble, if you will only give your
skin intelligent care and attention."
The following treatment brings the blood
to the surface ancistimulates the small mus
' cular fibres. Begin it tonight and see how
it will improve your skin.
Just before retiring, wash your face and
neck with plenty of Woodbury's" Facial
Soap and warm water. After rinsing your
face with warm water, nib a fresh lather of
Woodbury's into" your skin, using an up
ward and outward motion. Do this until
the skin feels just a little sensitive. Then
ft' A
... : - ' -I I I ll V n I
rinse the skin well in warm water, then in
cold, finishing by rubbing for thirty seconds
with a piece of ice. Always be careful to
dry the skin thoroughly.
Make this treatment a regular habit, and
in a much shorter time than.yoif would
imagine, your skin will take on the greater
loveliness that it can have.
Get a cake of Woodbury's Facial Soap and begin
tonight the treatment your skin needs. You will
find Woodbury's on sale at any drug store or toilet
goods counter in the United States or Canada. A
25 cent cake will last a month or six weeks.
The Andrew Jergens Company, Cincinnati, New,
York and Perth, Ontario.
much with the "recipe" as with the
temperature and technique. I
Caramels beven pounds sugar, five
pounds glucose, six cans condensed
milk. Mix the glucose, eugar and
one-half the milk in a. pan. Cook
to 238 degrees Fahrenheit (abou-t the
soft-ball" stage), then add the re
nainlng milk and cook to a good
hard ball (about 242 degrees Fahren
heit). Pour on an oiled- slab between
iron bars to three-fourths Inch to
one Inch thick. When cold mart
and cut in cubes. Wrap at once in
squares of waxed paper.
Here is another "commercial
recipe:
Caramels, No. 2 Four pounds
sugar, three pounds glucose, tour
ounces unsalted butter or butter sub
stitute, two quarts thin cream. Cook
and finish as above. If chocolate
caramels are wanted add one-halt
pound bitter chocolate with the sec
ond lot of cream. For maple car
amels use maple sugar or-brown-sugar
and mapeline.
SAN FRANCISCO.- Cal. Dear Miss
Tingle: Win you kindly send me the old-
fashioned citron melon marmala recipe?
Citron melons are entirely new to me, so
do I remove seeds and rind the same as
in watermelon preserves? A B. B.
I hope the following is not too late
to toe of use. Your letter has been fol
lowing me on my travels and has omy
just reached me.
Preserved citron melon TO o pounos
citron melon allow 3 pounds sugar.
rlngue Is often - due to under
beating,' but overheating is also bad
for a meringue. In putting- the me
ringue on the pie do not allow it to
actually touch the crust, then if you
should not have exactly the correct
over-temperature, there is less likeli
hood of the meringue shrinking and
cracking in the middle. Put the me
ringue over the filling while the latter
is warm and then, dry (rather- than
bake), the meringue in a slow oven,
to give a firm, yet tender, texture. It
May be slightly colored at the last
(in about 12 to 15 minutes) if desired;
but the oven must not be hot enough
to make the meringue "rise" in the
very least, or it will fall, tougher and
probably "weep." With a little atten
tion to detail meringue-making is
very easy,, but it is necessary to learn
to recognize the correct oven tempera
ture. ASTORIA, Or., Sept. 3, 1930. Dear Miss
Tingle: Will you please print in Sunday
Oregonian a hot tamale recipe. Wish to
use chicken. Many thanks. . MRS. G C B
Chicken tamales Cut up-and sim
mer the chicken until tender. Then
remove the skin and bones, boil down
the both if necessary and chop the
meat. If desired, the liver, gizzard
and heart may be cooked and chopped
with the chicken meat. Scald cups
coarse ground white corn meal in
enough chicken broth to make a good
stiff mush. Add one tablespoon lard
or bacon fat and season to taste with
salt. While the corn meal is scalding,
or B lemons, X teaspoon powuereo. i te 14 -mall oni on. f Inel v choooed In
alum ani 1 ounce tried ginger root, . tabiesDoon. fat to iieht golden
or 2 ounces green ginger. A comlil-1 alA n.iv hnnr,i awt
nation of dry ginger in the syrup and j red pepPert i or 2 tablespoons flour.
me aaauion oe a nine mui yic
served ginger with the cut-up melon
Is sometimes acceptable. Peel the
melon and cut in thin slices or small
cubes, as preferred. Boil until clear
and tender with the alum In water
to cover. Drain and wash in cold
water. Make a syrup by cooking the
sugar and the juice of 7 large or 8
medium-size lemons with the tnin cut
or grated yelloSv rinds yellow part
only of three lemons and the ginger.
Cook until clear and heavy, then add
the citron with one thinly sliced whole
lemon. When the citron looks clear
and sugar-saturated, place In heated
jars and cover with the boiling hot
syrup. This may need a few minutes
cooking down, as the cvtron slices
tend to thin it. If dry ginger is used
it may be removed before ,the syrup
Is poured. Some makers prefer to add
essence of ginger to the syrup, adding
it drop by drop until the desired flavor
s reached.
Old-fashioned citron melon marma'
lade Select large heavy citron melons
and remove seeds. To' 3 pounds melon,
weighed after removal of seeds, etc.
use 3 pounds sugar. 2 lemons and 1
level teaspoon ground white ginger,
or ginger essence, to taste. Grate the
melons on a coarse grater. This is
asier if they are left unpeeled, but
do not grate too close to the rind.
Grate off the yellow part of the lem
ons and add with the ginger to the
sugar. Mix all ingredients in a pre
serving kettle. Cook gently, skim
iriing when necessary, to a thick,
smooth jam. Put up like, jelly.
THE DALLES. Or., Sept. 2. Dear Miss
Tingie: Would you please tell me how to
make pie meringue so it isn't runnyr
MRS. 3.
Tour letter has had to wait for i
renlv until the "time limit" has ex
Dlred. since directions for meringue
have been given so frequently in this
column.
Meringue for pies Do not attempt
a "covering meringue" for a medium
sized pie with less than two egg
whites. Three are better. A very
thlnlv-soread meringue is almost sure
to be either "runny" or tough. If only
one white can be afforded, use It as a
"decoration" rather than a cover,
putting it on with a paper tube and
having it about -inch thick, in
scroll or wreath effect. Add to the
two or three egg whites (free from
the slightest speck of yellow) about
1-8 level teaspoon salt and cream of
tartar. Beat with a laddie egg-beater.
until you can make a clean cut with a
knife, then add 1 to 1 tablespoons
sugar for each egg white and beat
until firm and glossy. Usually only
one or two turns of the egg-beater
will be enough for this. "Runny" me-
with t:htle powder to taste, until you
have learned he strength of the par
ticular brand you are using. If
very . hot tamales are - wanted, more
chile powder and a little cayenne or
tabasco may be added. Add Itt cups
concentrated chicken broth and boll
until the sauce is thick and smooth.
Add a little tomato catsup or tomato
paste if desired. If a little garlic
flavor is liked, cook J clove garlic
(cut or bruised) 5 to 10 minutes in tne
sauce: then remove it. cseason m
taste with salt. Have ready a dozen
pitted ripe olives, or stuffed olives,
as preferred, and a hard-boiled egg,
sliced. Have ready, also, about 6
dozen dried green corn husks, soaked
In tepid water until pliable. irun
and dry them in a cloth. Mix tne
chopped meat with enougn or tne
sauce to season and bind it. Form
into finger-length rolls with an olive
and a bit of egg in the middle; place
each on a leaf with a little sauce and
mush, then fold in other leaves with
little mush and sauce between eacn.
rolling up and tying very tightly at
each end. Then steam or cook In boil
ing water (or in broth made from the
chicken bones and skin) for two
hours, teerve hot, with or without
additional sauce. The flavoring ana
seasoning may be varied to suit per
sonal taste.
If no corn husks are available,
make Individual "tamale loaves" by
lining small custard cups with the
scalded corn meal, filling with the
meat mixture, sauce, olives and egg.
and covering with a layer of mush.
Put on a greased paper cap (to keep
out the condensed steam) and steam
two hours. Turn out, or serve In the
cups as preferred, with or without
additional sauce or wiht plain tomato
sauce flavored with chile.
DELIGHTFUL HAIR WASH
1 Jso
i M -
A
Beautiful Women
of Society, durlngihe past
seventy years have relied
upon it for their dlstin-
luished appearance. ne
ft. refined, pearly
white complexion it
renders instantly, is
always the source of
flattering comment.
You can enjoy' a delightful sham
poo with very little effort and for a
very trifling cost, if you . get from
your druggist's a package of can
throx and dissolve a teaspoonful in
a cup of hot water. This makes a
full- cup of shampoo liquid, enough
so it is easy to apply it to all the
hair instead of just the top of the
head. Tour shampoo Is now ready.
Just pour a little at a time on the
scalp and hair until both are entirely
covered by the daintily perfumed
preparation that thoroughly dissolves
and removes every bit of dandruff,
excess oil and dirt. After rinsing the
hair dries quickly with a fluffiness
that makes it seem heavier than it is,
and takes on a rich luster and aoft
ness that makes arranging it a pleas
ure. Adv. ,
Sore Eyes
Lavoptik
People report QUICK results from
simple witch hazel, camphor, hydras
tia, etc, as mixed in Lavoptik eye
wash.'. One lady with inflamed, wa
tery eyes and a. grirl troubled for
months with red, irritated eyelids,
state that a few applications of La
voptik produced great x benefit. The
witch hazel and camphor soothe and
relieve the inflammation; the Hydras
tis and other ingredients have invig
orating and antiseptic properties. We
sruarantee a small bottle Lavoptik
to help ANTT CASS weak, strained or
inflamed eyes. Aluminum eye cup
FREE. Skidmore Drug Co. and all
leading druggists. Adv.
Curling Hair This Way
Preserves Its Beauty
That dull, dead appearance f the hair
no longer troubles the woman who has
adopted the silmerlne method of keeping
her treeses in curl. The result ie very dif
ferent from that produced, by the drying-,
devitalizing waving Iron. The hair ap
pears more naturally wavy and' curly, and
the application Is really, beneficial to the
life and growtn or tne nair.
Any d rugs i at, of course, can supply the
liquid elimerine. A small quantity should
be put on just before doing up the hair,
uslnir for the purpose a clean tooth brush.
drawing this down the full length of the
hair from root to tip. The effect W de
lightfully surprising, and there Is no dis
coloration, no stickiness, greasiness, nor
my other unpleasant accompaniment. The
hair is quite manageable, no matter how
it is fashioned.--Adv, .
SterilizedLoimtfs'Wopl
POWDER Puff
ESPECIALLY woven to Hold the powder so .it will not
scatter, thus saving face powder. Yet its daihty softness
readily releases the powder when the puff is applied to the
skin. And above all, it is safe because it is sterilized. - Insist,
upon the Hygicnol Powder Puff.
- 10c to'50c SSS
eft Iht hrtttr drug mmj Jrpartmtnt start
MAURICE LEVY
120-122 Wen 4I "Street Hieno! Ws ) New York Cit
.fSiEHh rvV?3i YkAj'if '
Danderine is "Beauty-Tonic"
Immediately after a "Danderine"
massage your hair takes on new life,
luster and wondrous beauty, appear
ing twice 'as heavy and plentiful, be
cause each hair seems to fluff and
thicken. ,
Don't let your hair stay lifeless,
colorless, plain or scraggly. You, too,
want lots of long, Btrong hair, glis
tening with beauty.
A 35-cent bottle of -delightfi
"Danderine" freshens your seal
checks dandruff and falling hai
his stimulating "beauty-tonic" give
to thin, dull, fading hair that youth
ful brightness and abundant thick
ness. All drug counters sell "Dander
ine." Adv.
FIFTH AVENUE
-BELT-
s
TRUSSES
A poor fitting truss by not
properly holding rupture is dan
gerous and worse than no truss
at all. Anyone can sell a truss,
but it takes an expert truss fitter
to fit one We specialize in fit
ting trusses, guaranteeing satis
faction in every instance. The
Seeley Spermatic Shield Truss is
the best, usually closing the open
ing in ten days. Send for illus
trated circular and measuring
blank.
Also Abdominal Supporters. Elatle
Stocking;, Shoulder Braces, etc
Laue-DavisDrugCo.
TRUSS EXPERTS
Dept. 3. '
Sd and Yamhill Sts.. Portland, Oregon
Onr Store Closed Sundays
TTFIrt AVIrUE