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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (July 9, 1922)
SECTION FIVE VOL. XLI 1 ' A1 X fir 4" HI A TLB DRESS might reasonably , be defined as a'frock that can go into the " washtub and emerfee scathless;4 but the term tub-frock is V general one. now and has little . or nothing' to do . with : that humble instrument of cleanli ness the washtub. - A modern tub frock la any frocks that suggests washableness. It may be of silk, or organdie, or linen, or fine cot ton, and it may be so constructed that one good rub-a-dub-dub on the washboard would finish it com pletely! but if it looks like the sort , of frock that could be washed and ironed-Tiif you know what I mean then it is a tub frock. Every professional cleaning es tablishment is equipped to take care of modern summer tub frocks and turn them out fresh and with the tubbed and ironed look. Pleats will be beautifully pressed and little frills, will be fluted. Only a very expert laundress could put in such pleats and flutings by hand and It would take hours and hours, but ' at the cleaner's your costume is washed, pressed and pleated by ma chine and though you expect to pay a tidy price for the work, the "re cruit is beautiful. : Fifty dollars is not at all an exorbitant charge for a midsummer freshening up, when half a dozen frocks, all pleated and fluted, slveral blouses, a silk shirt ing sport dress and odd pieces of neckwear come home " from the cleaners. And, oh, how, fresh and dainty one feels with those, spick span crisply soft costumes and ac cessories ready to see one through the rest of the reason! Drawn and Bead work New Trim. Paris is putting beads even on cotton dresses, and the silk sport frocks are elaborately beaded. This use of beads, on informal costumes seems t oforetell. the doom of bead trimming where formal frocks are seems to feretell the doom of bead era Is approacliing its endi This summer,, however, beads are dec orating organdy and linen dresses and some of these trimming beads are cotton beads. They are soft and graceful in effect though they have not the luster of the porcelain and glass beads and they stay on better when the frock is cleaned. Drawnwork is an exceedingly fashionable trimming and-naturally It decorates most often fabrics, like linen, voile and eponge -where threads may be easily pulled for the drawnwork pattern. A linen frock with lines of drawn work forming panels and borders Is exceedingly smart andthe straight line frocks of the season lend them selves to this trimming excellently. Organdies and Swisses are not trimmed with drawnwork but with lace and vecy often the lace Is dyed In the yellow tint. The little sleeves are entirely of this lace frilling, and lace frills form scallops on the gathered skirt. A white organdy has machine stitching in black, thej pat tern surrounding wheels of black 4 V ft lace. Narrow frills of the organdy with tiny black, lace edging, trim this frock. , v . - Short Sleeves Mostly " - . The midsummer ' frocks 'have mostly short sleeves, though there are a few models yith very long, very loose ' sleeves' of transparent stuff. Toung gins are wearing or- ' gandy and swiss frocks with no sleeves at all on summer evenings, and sport frocks for the morning, of silk shirting and o linen, have krief sleeves that do not reach the elbow. Necklines are rather high and modest and there is no effect of decolletage with the absence of sleeves. ' ' r A lovely little orchid .. organdy . with- sleeves has the armholes corded and piped with the material - the rounded neckline , too, This frock has a . cunning : apron -panel . edged all around with a narrow pleated ruffle. - Wide sash-ends ex tend backward from the sides of tne "apron" and tie at the bck. There, is something very youthful and en gaging about this little sleeveless, pinafore frock'.". : A long-sleeved frock, just arrived from Paris, Is for midsummer, wear ' at Newport and has several.interest ing features. It is supposed to be a tub frock-Mind perhaps with great care it could be tubbed In "the or dinary way. It is made of thin white silk and georgette crepe and both materials will wash and iron . if one is careful nog to rub and . wring too hard, not to dry in the . sun, not to press with too hot an iron. The skirt, is of "the sheer ' crepe on which are stitched bands of white silk, picot-edged. ' The round-necked bodice is of silk and has a very low shoulder-line, full bishop sleeves of the crepe being . gathered at these low shoulders and then into snug wrist-cuffs. There is a simplicity, and a soft grace about this frock that makes it very distinctive and the new peasant sleeves make it especially interest ing from a ttyle standpoint. Tnb ITrocks for Sport. ' ' ' There Is no, disputing the special smartness of silk shirting dresses 'for morning wear. And shantung : seems to be Included with the shirt-' ' ings for there are many practical" and good-looking sport frocks of natural shantung and of oyster white . shantung. These silk sport dresses are made with extreme sim plicity and have a well-tailored sug gestion like . masculine negligee shirts. , Soft turnover collars, like cuffs and breast pockets give some of the shirting frocks a natty boyish look; other models are more fem inine, with elbow sleeves and the Chinese neckline, opening in a slash buttoned together at the top. Al ways the silk sport frock Is hemmed by hand. Don't forget that if you make one at home. A machine-made hem on the skirt will quite spoil the smart effect, though you may 7 . - . i j .'. - , . i ! , pililiillllli n - - , ' - f 1 F n 3 M PI 1 7 finish yoke, collar and cuffs with machine stitching if you like. ' These striped and checked silk' shirting frocks have ; rather put gingham dresses Into : the : back ground. But gingham bathing suits are the, rage so the attractive sum mer ginghams are having their chance, anyhow. And there. are aft ernoon frocks this year with trim ming of gingham on a ground of organdy. For Instance, a white or gandy model has bias bands of green and white checked gingham around the gathered skirt and on the elbow sleeve, and the sash is of, checked gingham. And a white dotted swtss frock has trimming of red and white checked gingham In something the same effect. '-Real tub frocks are these sturdy silk shirting models, despite their exclusive and expensive suggestion. Handsome shirtings striped in color 1 ftS4. S WW -r PORTLAND, OREGON, SUNDAY MM Wwm 1 J St .. ' . yjftf,rm ' 1 ; r$i 4 - , mmmmmm are made up into simple, straight dresses for summer morning and sport wear and such models are con sidered very informal and not for dress-up occasions. The frock pic tured (2118) is of' white shirting striped in green and black and is piped with "cross-wise strips of the silk. There is particular smartness in this (1740) sport costume In brown and orange tones, a costume that will be suitable for mountain or shore wear on a midsummer "day. The frock is of brown linen with hemstitching and , beads of . orange linen on the sleeves. The hat ia of orange straw with hand-made roses of orange faille silk, each rose touched with white embroidery. , Simple little tub costumes for morning wear at the summer resort are these (2117), one a blouse and skirt combination and the other a one-piece frock tied in with a sash. MORNING, JULY 9, !4 And both costumes are of soft, lus trous - silk delightfully "- cool, of course, and quite able to take a weekly tubbing at the laundry. The blouse and skirt .are of oyster white shantung and the little frock is of " novelty tub silk in white with stripes of pale daffodil yellow. ' A white taffeta sport hat with a white . rose and green 'leaves accompanies the daffodil tinted frock. ' Probably the end of beads as deco rations for formal costume is to be recognized in their last stand, this summer, on tub and sport frocks.. Paris is using beads on Informal costume, which undoubtedly means that she is through with them as elaborate trimmings for more ex pensive costumes. '- This (1971) cool and pretty spor frock is of crepe Roma In white and In pale green. The bodice and skirt are partly cov ered with small green beads. A very : 1922 UK! illlii Jl . 1 .1 1 dainty little frock it is, its simple lines defined by a long sash that goes twice around the waist. This rather small ' young woman has pulled up the frock, to make a blouse effect; ; a taller woman would let the material drop in a long waist line. ' . ' If you see your best friend wear ing earrings or a pendant of bril liant stones . that look at . least two-thousand dollars' worth, don't assume that her husband has made a bonanza In stocks or something. For she is probably, wearing marca site the new semi-precious stone that Is the rage in Paris Just now. Marcasite sparkles like diamonds and Is set. like diamonds. In white gold. It has not the intrinsic value of diamonds but, for a time, gives all the effect,: It is especially fash ionable in combination witb, black , .'-.' . " - - - Women, Churches, Books, and Special Features l klf A lull i t .1 ft I. nl 3 I 7 I onyx and is , used ' for ' pendants, bracelets, earrings and .bar pins, the onyx making the white gleam of the marcasite all the more brilliant. The etep-in has been superceded by the' kick-in. Imagine our staid grandmothers calling their nether garments by such frivolous names. The kick-in is! made of thin tub silk and is very short and very wide at the knee, with slashes at the Answon? t CorrGSporvdQnts by Lilian ' PORTLAND. Or. Dear Miss TInule:i Will you please some time give some suk- ' erestions for different ways of serving eggs besides boiling, frying and scramb ling ?i Thanking you. . . . BEGINNER. I THINK you will find in the Pub lic Library a book called "500 ' Ways of Serving Eggs," or some such title. That will probably give you ail the variety you need. In the meantime it is rather amusing to collect some -"national' egg dishes, such as the following: From these other dishes -may be evolved by varying the form and garnish. American ' Egg ("Golden Rod") Boll hard the desired number of eggs, drop into cold water, remove the shell, chop the whites, mix with whiter sauce nicely seasoned, pour over slices of toast and cover with the yolks rubbed through a sieve. Many variations are' possible by the use ' of varying sauces, such as cheese sauce, anchovy sauce, chopped celery sauce, tomato sauce, etc. . Mexican Eggs Fry two table spoons each onion and chopped ham, add two cups canned or sliced to matoes. Cook until soft and thick, season to taste with Spanish pepper, salt, pepper, lemon juice, sugar and a hint of garlic. ' A few cooked peas and sliced, olives may be added or a little chopped pimento , or green pepper. " Either poach or scramble six eggs. ' Arrange on toast (or tortillas) and pour the sauce over. Dutch, Eggs To one cup white sauce beat in three egg yolks, un . cooked,' three tablespoons butter and two tablespoons lemon juice with salt and pepper to taste. Cook over hot water until the yolks thicken. Cover some slices of toast with a pickled herring paste, pour the sauce over and arrange hard boiled sliced eggs and slices of buttered beets on top. German Eggs No.. 1. Delicately fry one slice . smoked ham, then chop it fine; break six fresh eggs .and beat together, then scramble to gether with the ham; season to taste and serve with rye bread toast. No. 2. Wash and carefully cook two" quarts of spinach, chop fine, drain and make a rich cream sauce for it. Poach as many eggs as there are guests, mix the sauce with the spinacV and lay the eggs on top. Norwegian Eggs Place on a plat-' NO. 28 sides and the simplest trimming of hemstitching.. To top edge is gath ered into a narrow elastic.- 'Flat vanity cases of moile silk, with narrow flat-strap handle, are being carried now with street cos tumes. The moire silk case opens in three flaps a square mirror on the center flap, a pocket for vanity belongings on the lower flap and a little purse at the top. "T Tirvqle ter large flakes of smoked salmon, scramble six eggs in butter, season and spread over the top of the sal mon. Serve hot. , Hungarian Eggs Arrange hard boiled eggs and cold boiled potatoes in alternate layers in a baking dish with butter,, pepper and salt and pour over the top sour cream enough to. just cover the ingredients. Sprinkle with dry cheese mixed with paprica. Bake a delicate brown. ' Russian Eggs On delicate slices of toast spread a layer of caviar and place a fres-h poached egg on top; pepper, salt and a few drops of lemon juice are added and a garnish of parsley; serve at once. . English . Eggs Put one pint of water, a teasnnon of salt n nd fnur teaspoons of vinegar in a frying pan, and bring to a boiC break four eggs into separate cups, then turn them carefully into the boiling mix ture without breaking the yolks; when poached lift onto a hot platter and have ready a white sauce made of one cup thin cream, one table- ' spoon butter, two tablespoons flour, pepper, salt and a pinch of sugar, add two tablespoons chopped pars ley. Serve at once. ' Scotch Eggs Boil six eggs for 20 minutes, drop in cold water, strip off the shells and roll them in any good sausage meat, thin egg . and crumb, and fry to a delicate golden brown in deep fat; drain, cut in halves and lay on "the platter and pour around them a pint of rich brown gravy. . Or serve cold with lettuce and salad dressing. Irish Eggs On delicately broiled slices of bacon poached eggs are placed and covered with rich, green sauce, made with cream and spinach puree. Serve with baked po'tatoes. French Eggs. Butter a dish thickly with fresh butter, let It heat until the butter melts, break 4 eggs into it -and sprinkle with white pep per and salt, laying thin slices of butter on top of each egg; put the dish in the oven and let remain until the whites are set but not hard, and serve quickly garnished with parsley. A little grated cheese is sometimes sprinkled over the eggs. Spanish EgrKS. Scald 8 large fully (.Concluded on Page 5.)