Women, Churches, Books,
Schools and Features
SECTION FIVE
VOL. XLI
PORTLAXP, OREGON, SUNDAY MORNING, JANUARY 8, 1932
NO. 2
INTERCHANGEABLE FROCKS ARE WHAT EVERY WOMAN IS SEEKING
Flower Will Turn Some Afternoon Costumes Into Apparel Suitable for Dinner Wear Traveling Dresses Now Made So as to Serve Other Purposes.
INTERCHANGEABLE frocks some
thing one may wear at a formal
afternoon affair with a hat; or at
a "little dinner" without a hat, or
even take a chance in at an evening
card party or dance; that's the kind of
costume every woman is looking for
these thrifty days. Especially for
lsltlng wear are such frocks useful.
Whether one goes to stay with a
friend for a week or just for over
Sunday, the fewer frocks in the trunk
or suitcase, the more room for other
fixings, sport skirts, negligees, a
sweater (In case one's friend believes
In the stern "not over 68" temperature
' for a house, and one's apartment at
home- registers a comfortable 76 most
of the time). It is a wise woman who
takes along a tricksy slip-on when
she goes a-visltlng in 'mid-winter
and has it to come down to breakfast
In as a supposedly integral part of
her morning costume. Asking the loan
of a sweater from one's hostess al
ways precipitates cither a,n apology
for the furnace or a dissertation on
the- hea lthfulness of not too much
heat.
So much In demand is the inter
changeable sort of frock that every
merchant knows this type of costume
is the first to be snapped up. And
woman has a keen eye for such frocks
Tou can see her considering, while
the sales person displays enticing bar
gains before her eyes. "That duvetyn."
y6u know she is thinking, "is perfect- .
ly stunning but could I wear it for
a little dinner? Now the georgette
would do for an afternoon tea or an
evening bridge party; with a low
necked lining I might even make it
do for a dance. I'll take the georgette,
please."
And the sales person hangs up the
duvetyn on the rack. It is not an
Interchangeable frock and four or five
more plastic models will move out
before some woman fancies its real
stunnlngness.
Lace Popular Material.
A good many of these seml-evenlng
frocks combine lace with georgette,
sometimes in black, sometimes in
brown. There are very effective
brown laces which can be matched
exactly In brown georgette or chif
fon, and such a costume is exceed
ingly modish this year.
One woman had some handsome
white lace which she made up with
white chiffon and then had the whole
frock dyed brown. A very distinctive
costume was achieved by this thrifty
device; for a brown lace and chiffon
frock Just now Is rather an expen
sive thing to purchase ready-made,
so fashionable are these models at the
moment. Black lace and black chiffon
Is a most lovely combination and
with two underbodlces, one' high
necked and one low, with shoulder
straps, the frock may be made to do
duty for both afternoon and evening
affairs. Strips' of lace are set Into the
frock vertically, not horizontally, and
the effect Is smartest when the bodice
is quite plain, with sleeves and skirt
'lace-trimmed. For instance, an at
tractive little visiting frock which will
serve for an afternoon or evening card
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party or a small dinner has a round
recked, kimono-sleeved bodice Joined
at a very low waltttlinc to a gathered
skirt all of black chiffon. Strips 'of
black lace insertion fall over the skirt
ajl around, every other strip descend
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hem and the intervening strips stop
ping at the knee. Strips of the lace
arc also set into the sleeve at "the
outer side, falling two or three inches
below its three-quarter edge. There '
are two slips for this frock, one com- bodice and one stopping at the arm
ing up to the round neckline of the pits, with a shallow strip of flfsh
.rerv:ca.ble
ifVtrixj hoi.
chiffon and chiffon shoulder straps
above. This frock has a smart belt of
black velvet ribbon no sash ends, but
a long oval buckle of cut steel at the
front.-
1'nr Lovely With Dinner Frocks.
Sable or kolinsky in narrow bands
makes a graceful trimming for
soml-eveninp frock of brown chiffon.
i iivswere i Correspondent? 1
by Lilian Tingle
FOLLOWING is a recipe for "but
terless fudge" recently asked for
by Mrs. C. N. I am unable to an
swer her other question in this col
umn and would suggest that she con
sult a good physician.
Fudge without butter Two cups of
sugar, one-half cup milk, two ounces
unsweetened chocolate (two squares),
one tablespoon vegetable shortening,
one-half teaspoon salt, one teaspoon
vanilla, one-half cup huts' (optional),
boll to a firm ball. Let cool enough
to handle, then beat and knead until
creamy, adding nuts if desired. Press
into a pan to finish cooling-. Cut in
squares. Wrap In parafine paper if
not for immediate use.
For the following I have to thank
several correspondents who very
kindly sent me the doughnut recipe
recently requested:
Salvation Army doughnuts The of
ficial recipe for the Salvation Army
doughnut is aa folio we; Five cups of
flour, two cups of sugar, five tea
spoons of baking powder, one salt
spoon of salt, two eggs, ono table
spoon of lard and 1 cups of milk.
This makes four dozen doughnuts.
Halving the recipe for family use, it
would read: Two and one-half cups
of flour, one cup of sugar, one egg,
two teaspoons of lard, pinch of salt,
2& teaspoons of baking powder and
three-fourths of a cup of milk. This
yields two dozen doughnuts, and but
ter may be used instead of lard If
desired. A dash of nutmeg is also
a pleasant addition.
Some cooks say It Is in the making,
others that it is in the frying, which
makes for success In doughnut cook
ery, but it is really a 60-50 proposi
tion. The dough must be thoroughly
kneaded, rolled smooth and the rings
cut the exact thickness, a quarter of
an inch, and the rlags gently slipped
into the hot fat, which must be hot
enough to smoke but not burn the
dough. A long-handled fork Is used
to turn the doughnuts, two or three
times, so they cook evenly, then to
lift them, poising them above the
kettle a moment to drip off the extra
fat before placing them on a plate
and dusting them with powdered
sugar.
December 28, 1921. Dear Ml Tingle:
Could you kindly give me the recipe for
marzipan, or Home of the other readers?
Thank you very much. MRS. P. F.
Marzipan Mix equal weights fine
almond meal and sifted confectioners'
sugar, or, for a less rich mixture, use
two parts, by weight, of sugar to one
part almonds. Mix thoroughly while
dry, then add gradually enough un
beaten tss whits to make a firm
douh. The amount of egg needed
varies quite a little, but it is easy
to get a kneading by adding It grad
ually. If a little too much egg is
Added inadvertently a little more
sugar and almond meal can easily
be worked in. . Flavor- with rose
water, almond essence or vanilla as
preferred.
Turn out on a board, covered lightly
with sifted confectioners' sugar and
knead until firm and smooth, but
t-till flexible. I'rcss into moulds (to
make the desired decorations), place
on parafine paper and let dry in the
warming oven, or color different
parts of the mixture with fruit color
paste so that flowers, fruit, vegetable,
toys, etc., can be moulded from it in
more or less natural colors.
Sometimes when an elaborate mould
is used a part of the design will be
paneled in colors from "fruit color
ing." Very thorougn mixing and knead
ing and very fine ground almond
meal are important in gaining a good
texture. For this reason it is much
easier to buy the almond meal, spe
cially prepared for this purpose,
rather than to grind and pound the
almonds at home.
If, however, you choose the latter
method, remember (1) to blanch the
jilmonds the day beforp you need
them that they may dry overnight;
(2) to pass them several times
through the food chopper, beginning
with the coarser and ending with the
fine cutter; (3) to put a little sugar
through the chopper with the almonds
to try to avoid undue "oiling" by
absorbing the oil at once; (4) to set
a small bowl below the chopper to
catch any oil that may drip in spite
of you. The "oiled" almond's do not
make such good marzipan as the
smoothly ground almonds poundeo
with a Jlttle sugar.
Marzipan can also be made up into
small candles of different form, or
dipped in chocolate, or used as a
"filling" for double cookies or for
part of the Icing of several kinds of
fancy cakes and tarts. -
KELSO. Wash., Not. 15. My dear Miss
Tingle: Will you kindly publish for me
a table of minutes I should boll berries
(raspberries and blackberries), peaches,
apricots and pears when I can by cook
ing in the Jars? Alao please tell me how
to make the ayrup I put over them. . I do
not know how much water to allow for
the sugar per Quart of fruit.
Also will you pleas give recipe for
making a prepared mustard? Thanking
you for this service, 1 am sincerely, '
MRS. U. F.
I am sorry you have had to wait so
long for your reply, but as I was
pretty sure that you would not be
canning berries before Christmas I
felt I ought to let the more seasonal .
questions have right of way.
Time-table for cold-pack canning
(in water bath): Berries, 16 minutes;
cherries and apricots, 20 to 25 min
utes; peaches, 16 to 25 minutes for
freestone and 20 to 30 minutes for
clingstone peaches; pears, 25 to 30
minutes. In each case the time is
counted from when boiling actually'
begins. Quart jars are meant. Judg
ment must be used as Well as the
table, since, the size and hardness of
the fruits are likely to vary. Allow
more time if half-gallon cans are
used.
Syrups of different degrees . of
density or richness may be used with
any fruit, or the fruit may be canned
without sugar and . without spoiling
for pies, etc. The general tendency
In doiiieFtio canning is to use "thin,
ryrup" (12 To 20 per cent) for the
fruits uch as cherries, peaches, ap
ples, pears or fruits not too delicate
in texture and "med'ium syrup" (20 to
40 per cent) for delicate colored
fruits such as red raspberries, apri
cots, strawberries or sour fruits such
as gooseberries, green plums or sour
apples. If desired, however, "me
oium" syrup may be used for the
first group as well.
The syrup- should be prepared in
advance. Following is a table show
ing the proportion of sugar and water
to be boiled up together to give
syrups of different percentage:
hot vinejrar and cook over hot water
un-til. thick and smooth. Then store
in small glass jars and keep closely
covered. A .combination of tarragon
vinegar, cucumber vinegar and horse
radish vin,egar gives rather a pleas-.
ing flavor, the proportions being a
matter of personal tasie.
Some people like to beat in one or
more tablespoons of oil In a mixture
such as the above; this tends to give
a milder flavor and makes the mus
tard a little less liable to dry out.
PrbblGitis of DrewmakinX
by .MadamRicktpf -
Density desired. Sugar.
32 per cent 1 i pounds
Water,
quarts
quarts
JOi quarts
n,a quarts
t quarts
fi1 quarts
1 la quarts
1 quart
per cent 2 pounds
IS percent 4 hi pounds
L'4 per cent B pounds
2H per cent 7 pounds
;t."i percent '7 pounds
4rt per cent 2 pounds
uO per cent 2 pounds
Note that for 5 per cent syrup you
use equal measures of sugar and
water.
You can obtain some good bulletins
on canning from the Washington
Agricultural college or by sending 5
cents (in coin) for a Farmers' Bulle
tin on Canning to the superintendent'
of documents, Washington, D. C.
From the following suggestions
you may be able to make a mustard
that you like, though of course it will
not be "Just like what you buy." Tou
will find it most economical to" buy
the very best grade of dry mustard
for mixing.
The better grades of prepared mus
tard contain a good many ingredients
besides mustard and some of them are
not easily obtaniable by the ordi
nary housekeeper. Tarragon vinegar
should be used if possible. Some peo
ple like to rub a clove of garlic over
the Inside of the cup or bowl in which
the mustard is mixed.- Sift together
one-fourth pup flour, one-fourth cup
powdered sugar, four level table
spoons Imported English -mustard,
one-half level tablespoonful tumeric,
one-fourth teaspoon salt. Mix to a
smooth paste with about two-thirds
cup cold vinegar. Then, add one cap
PORTLAND, Or.. Dec. 2. Please give
again a recipe for making canned cherries
Into candled cherries. Also for a cake for
a "Twelfth Night" party. Thanking vou.
MARION,
For the Twelfth Night cake use
any good fruit cake (a number of
recipes have beenegiven in this col
umn since your letter was received)
and have, either baked in it or in
serted in the frosting, two dry beans
(according to the old custom), a
large and a small one, by which are
chosen the king and queen of the
Twelfth Night revels. Cover the cake
first with "march pane" (almond
icing) then with any preferred white
icing, and decorate with holly or
mistletoe wreaths, cut from green
citron or green fruit paste with bits
of cherry or red or white small round
candles for berries. Each guest cuts
his -own slice. The finders of the
beans are acclaimed king and queen,
and given royal honors and literal
obedience for the evening. They may
sit in state and command all sorts of
"stunts" if desired.
I hope the following is the recipe
you want:
Candied Cherries Drain the juice,
from a can of stoned cherries. For
onj quart cherries add one cup sugar
and let stand until juicy, then boil
up and let stand over night. Repeat
the boiling up and letting stand until
the cherries are plump and trans
lucent, having absorbed the sugar. A
little coloring may be added if liked.
Drain the cherries , on a sieve and
let dry a little in a warm place (such
as a plate warmer or radiator). Then
roll in granul: ted sugar and use in
place of candy or to decorate cakes,
fruit salads and desserts. "
Queries concerning drlsniaking will bo
atiHwered by Madame Richet. Tour prob
lems will be carefully considered and
promptly replied to. Address letters to
Madame Richet. dressmaking editor. The
Oregonlan. All correspondence should be
written upon one side of the paper only.
Replies will be made only through these
columns, answers appearing in The Ore
gonlan both daily and Sunday.
FOSSIL,. Or., Dec. 20. Dear Madame
Richet: As so many are being helped by
your splendid advice, 1, too, am coming
for help. Have got to make a dress like
inclosed sample very soon, but wleh to
make It so the dress will be In style for
this coming summer. 1 csnnot get sum
mer styles or fashions as yet.
Am very fair. 38 years' old. 5 feet 7
Inches, and siender. Will appreciate very
much the help you can give me. Thanking
you In advance. MRS. W. R. J.
P. S. Hoping to see an early answer.
RS. W. K. J., Fossil. Or. Your
IWI sample lends itself well to the
simple and ever dainty type of
the round neck slightly gathered and
very short sleeves edged with an inch
ruffle of the French organdy and
have it pecoted that it may be as
dainty as possible. The neck can
also be trimmed with one round of
ruffling. A straight and rather full
skirt having a trim of the ruffles is
very effective. They can be placed
in panel style or in an apron outline,
or again they can finish the edge of
graduated tucks hemstitched in your
skirt. For the girdle I would suggest
an inch wide blue and pink ribbons
ending at the side In long loop and
length. Such a dress Is always In
good style and meets almost every
occasion of the summer season.
under relief have the strip of pap
rika satin. A girdle of the blue and
ends finished , with wooden beads
would bo very fetujiing and new.
If the weddinsr is to be of the
formal type, eliminate all thought of
a hat and wear an evening sown or
your "bestest" dinner frock. Gloves
are not necessary after reaching the
house where the wedding is to be
held; if at a church wear them.
The skirt is gathered full and has an
uneven hem line. Two bands of sable
are set at the hip. the bands about
four inches ap;irt and sloping down
ward from front to back. The elbow
sieeve is edged with sabic and the
simple, rotini-necked bodice is worn
one which covers well. usjii a com
bination of black, henna and copper
sand color soutache and the gold
thread which has the almost invisible
black winding as well. You will find
tills a very effective treatment of
contrasts and far more elegant than
the now rather common beaded suit.
You speak of having a bund of three
or four inches wide. Yes, Indeed, and
add three or four inches to that, for
the wcll-embroldcred garment is a
joy forever.
under a low-cut underbodlce with
shoalder straps. Bronze slippers with
stockings to match make this a very
charming costume. Jf it is worn for a
dinner-dance a feather fan In deep
coral shade will add the final touch of
perfection.
Black frocks with gold lace are es
pecially smar1!. nnd are a practical se
lection for going a-visitinu. Ono such
frock has panels of gold bice down the
plain, round-necked bodice at front
and back, with kimono sleeves quite
short and showing tho elbow. At
either side of the skirt are gathered
panels of gold lace that fall to the
hip, and from these gold lace panels
pleatlngs of gold net descend below
the hem of the frock. A glrdlo of
fuchsia pink adds a stunning touch, of
color.
Hard to tell the way of the wind by
this (!)D07) pew cliupeau which seems
to point In two directions with equal
enthusiasm with a subtlo endeavor
of the brim to point backward in a
third direction. Very smart Is the
oddly shaped hat. and made of black
panne velvet brim crown and the long
"ear" which projects at the right Bide,
balancing the peak of the brim on
the left. The roll of tlio brim off the
face has a coquettish slant, too.
Though the linens have been used
on banquet tables from time Im
memorial, silver is a comparatively
recent luxury. Caesar's banquet
tables may have been spread with
hand-woven linen, hut his guests fed
themselves with what would now bo
considered the crudest sort of imple
ments. It is a bit shocking to learn that
table forks were not Introduced Into
polite society until lGUT and then a
worthy clergyman preached from his
pulpit about th wickedness of using
these new contrivances: flat, three
tinet! forks which the divine protested
were an insu t to Providence that had
provided people with fingers and
teeth; knives and spoons, l.owever,
had been tn'!u-led in table equipment
sometime in f ire that spoons to dip
up broth an.I porridge, and knives to
tear meat a.iumler. That much pro
vided, who on earth had further use
for a funny extra Implement like a
fork?
Hut it ha . :i discovered, by ex
cavating explorers, that the Aztecs
used table ;.: . r . In Mexico and
Peru crude s' ions and forks of silver
have been dux up. So the white races
may not c'.u'.m h 11 the original de
vices of t1 v : '7.. t ion ! The ancient
Ksyptians lia.i spoons of wood and
Ivory and aim :m il.e ruins of Pompeii
have been f 1 1 11 I shells attached to
long h a,i des - ti rideubt ed ly spoon.
Future ayes may bring implements
that will make present-day forks and
knifes stem quaint ami curlouh arti
cles of a b Kom lime, hut one is suro
that fair white linen, satiny of sur
lacc and smooth of texture will re
n ain as it lias remained through tho
aes. tile covering fur tables upon
which food i.- served.
FOREST GROVE, Or., Dec. 19. Dear
Miss Tingle: In Sunday's Oregonlan you
spoke of "dipping chocolate." Can you tell
me when I can purchase It? I have tried in
tha store here and can't get It. Enclosed
find a stamped envelope for your reply. I
find your column very helpful.
. Youra truly,
MRS. C. J. S.
I am sorry your reply has been
it is never possible for me to answer
by mail or to name special business
houses in this column. Probably you
could obtain dipping chocolate from
any of the larger Portland groceries
or department stores or from one of
the wholesale bouses.
McMIXXVILLE, Or.. Jan. 2. Madame
Richet: 1 have a Jacket and skirt of navy
blue poplin of three seasons past and
ample material for making over. I wish
to make a one-piece dress of this and
would you kindly advise me hew to make
something neat and attractive? I am 35
years old, weigh 140 pounds, have grey
eyes and brown hair. Want It made in a
way to give slender effect, aa waist and
blps are not small and I do not corset
closely. Also kindly advise me what to
wear to a fashionable home wedding In
the evening as a guest. Have suitable
clothea for- any occasion, so kindly advise
me as to dreaa, gloves and hat, and wheth
er or not to remove gloves and hat.
Thanking you In advance. M. T.
M. T, McMlnnville, Or. Join your
skirt and jacket at such a line as to
produce the long type, now so popular,
and have the vest of the paprika
satin embroidered in circular motifs
and using for their outline and elab
oration a combination of blue celeste
silk and gold thread. Let your sleeves
seek the wide line and wear at a be
coming length, likewise the line of
the neck, which can be round or
square, and bordered with the blue
and gold, the blue of course a match
or a trifle lighter. If you have suf
ficient material have two side panels,
having. a deep stencir boarder, the
blue to be cut-as a stencir (hemstitch
first, then cut with, care)- and as the
Dear Madame Richet: What a fund nf
suggestions and combinations you tnu.n
have in your head. And you always seem
to have the right answer, no matter how
hard tho question may be. 1 always read
your answers tirrn though they are to
others. I find them enjoyable, as I pre
sume every other woman doc.
Now I come for advice, and hope I can
make myself clear without too many
words. 1 have a suit of the enclosed ma
terial, made almost like t-he enclosed
sketch, except that mine is not bloused
at the waist. Tho Jacket Is almost as
long, the pockets have no flaps and the
neck is plain and can be buttoned up
around the throat. It has the belt. I have
enough of the enclosed fur to put around
bottom of Jacket, sleeves and neck, bands
about four inches wide. Hut the fur Is
not very pretty, do you think? Rather
coarm and I thought perhaps beading
would be In better taste and liven It up
a bit without being qulto so common. 1
will of necessity wear tho suit now, for
dress and probably In tho spring also. I
would like to change the tight sleeve for
cuff like enclosed sketch marked with
circle. 1 like three-quarter sleeve In this
style and can. wear long gloves which I
have a fondness for. My Jacket is long
enough to take three or four inches eff the
bottom for the cuff, then I would remove
the belt and have a straight Jacket, almost
a box. 1 believe they are later than the
belts and 1 like them much better. I
should like the same design In beading
around the bottom of Jacket as on cuff
and would like something rather elabor
ate, in several colors and about three or
four inches wide. Would beading be ap
propriate on this material and what colors
would go well? i mean 1n beads. I have
also a fondness for silver and gold, so if
possible, tell me which I may use. I am
24. auburn hair, gray eyes and medium
weight, height and bust. Now that I have
all this off my chest, I hope I have not
been too much trouble. Sincerely ,
nivi.i.is.
If you think beading would not be In
keeping, what do you think of soutache
braid or something on that order with
perhaps a gold thread In It. Would it do
to buy brocade and make cuffs and a
border on the Jacket of that?
rhylliB. Judging from your letter
I would say that you have some very
splendid Ideas of your own and I can
but echo that which you have al
ready voiced. Do not use the fur; its
quality is not bad, but the suit you
have in mind will soon appear too
"winterish" and I feel that a far bet
ter use can be made of same by mak
ing it into a' stunning little neck
piece on the choker order, ending with
a satin loop and end of a brownish
henna ribbon three or four inches in
width. Remove your belt and shorten
your coat to desired length; make
your cuffs, and then with real pa
tience embroider them and your coat
bottom -round in an elaborate design,
MAYVIKW. Wash.. Her. 30, 11121. llrr
Madame Jtiehet: I expect to make a dresj,,
sample and lilufttrai Ion of pattern en
closed, for 12-year-old girl, brown eyes
and hair and large for age. I wish to re
lieve the aombernoas of color by em
broidery on blnu-i in a combination of
colors. 1 What Is the most suitable
material for this embroidery? (2) What
romhinatlnn of colors would you suggest
for embroidery ? t.'l) Would you advise wal
loping lower erfac of blouwe and Hleeve of
not? v sugg-t soiuo suituble design for
the embroidery. IMesse answer at your
earliest convenience In Sunday or dally
Oregonlan. We very much appreciate
your many helpful suggestions on "Prob
lems of Dressmaking." MRS. C. W. C.
Mrs. C. W. C, May View, Wash.
What a pretty dress for your daugh
ter and how nice that you can make
it yourself, for I think that most chil
dren love tho things which "mother"
makes, whether it be an apple tart
or an opera wrap.
You can use either the nufloss em
broidery silk, worsteds, soutache
braid or the kid trimming, the latter
particularly fetching on "kiddies'"
clothes. . They are. all suitable, it be
ing merely a question of personal
taste.
A combination of tho black and
golden sand would be a splendid con
trast and a place where black bright
ens rather than darkens.
Scallop as per the illustration; it is
youthful and less common than the
straight line. ,
The idea of design as shown is very
good, as it conforms to the scallop.
Do not have a large pattern and bind
scallop with black satin or taffeta.
panels, making them the same width
hut not nenssarily of the same
length and finish their bottom edges
with a three-inch jet fringe. If you
can lift your skirt and gain mors
fullness by so doing, so much the
better, anil join to the skirt a long
waiHt of satin which you can piece
out with your sleeves and let the
top blouse hn of black lace, which,
during the sale.s now on, you can pur
cliaso at a great saving. Have the
kimnna which really require no un
derlining and have them wide nnd in
elbow or three-quarter length. That
the Rowti niay have a closer harmony,
I would suggest that you have a front
and hack apron of tho lace, nnd with
the side panels ou will find a rich
and beautiful effect. The neck should
be round and finished with a very
narrow band of the Jet trimming. A
narrow girdle of jet or satin, the Join
ing of tho ends to be covered with a
rose whose petals are of silver nnd
cherry, would finish tho picture of an
attractive. and much-to-bc-enjoyed
gown.
Am ever gratified to read that the
column is afforded help and Interest,
terest.
ALBANY. Or., Dec. 110. Dear Madame
Hlchet: I derive a great deal of help and
pleasure through yoiir column. X have a
black Bilk crepo meteor I desire to have
made over and will appreciate any sug
gestion from you.
The skirt is fastened to the waist and
has a crushed girdle of the same material.
Skirt length, 3U Inohes; 2-lnch hem. It has
two ruffles. 13 and 10 Inches deep, extend
ing from jlde to side around back, skirt
width, 1 2-3 yards. The waist Is plain with
a 2Vs-lnch fold aerosa each shoulder ex
tending down to the top ruffle of skirt.
Hleeves are three-quarter length with
quite a flare at wrist. The waist Is too
small. I would like the long lines and one
piece. Am 41) years old, fl feet 3 Inches In
height; weight 150 pounds, dark eyea, lota
of color.
Should T need to get more material?
What would you advise to combine with If.
Also please suggest a way to alter It. My
material la as good as iew. Thanking you,
Youra very truly. MRS. L. II. 8.
Mrs. L. H. S., Albany, Or. What
charmingly pretty gown you can
have if you will be "very good" and
follow the directions.
Rip ' the ruffles from your skirt,
press them well and use them as side
CHBHAI.IS, Wash, Dee. 20. Dear
Madame Itlrhet: will you kindly arlvlsa
me as to this dress? Tho lower section Is
black French serge: the upper blark
satin. I would like to utilize this If
poKNlbte snd I saw u dreHS of taupn Jersey
snd black sergo that I thought this could
be made Into. Is that a good combina
tion? Had thought of putting the trim
ming bands In embroidery but do not
know what colors to use. Hnd planned on
putting these bands around aleeve edge
and trimming the Jersey bodice with sama.
What kind of a belt should I have? Any
suggestions you can give ine will be very
accoptable. The black satin Is worn
some, so I could not use the sleeves. I
always liked this dress, ss It was very
heeorflng, but I have had It several years
and am now larger through the hips, al
though my bust is about the samo (.18).
I sm tall and weigh about KiO. black hnlr
and plenty of color. Am in the late 30s.
1 enjoy your column very much and get
many helpful suggestions. I have always
been so slender until recently that It Is
hard for me to tell what looks well on
me and wrist does not until It Is mads up.
Thanking you. I am, MRS. O. W. M.
.Mrs. O. W. M., Chehalis, Wash.
There are few combinations moro at
tractive than the one of which you
write, and I would puggest that you
have a waist in the long line or the
bloused type mado of the taupe, the
upper half of the klmona sleeve of
the taupe and the lower half of the
serge, the joining line being followed
with three rows of taupe and black
chenille, also the round neck and the
entire waist, front and back, to have
a circular motif done in the black
chenille. The straight line skirt can
be modernized by having a front panel
of the taupe jersey and treated in the
same manner of trimming as the
waist; this will produce more width
as well. Where the serge overlaps
the panel edges run the chenille row
as on the sleeve. A narrow girdle of
serge with long chenille tassels will
complete an exceedingly smart frock
and one from which you will derive
much pleasurable wearing.