Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-03-31
7 TOUSE=
HOLD
| LINT"S

There are plenty of things coming
along In Aprirs train besides May fow-
ers. Not only is the spring sewing clam
oriug for recognition. the willy moth out
house hunting, and the various preludes to
spring housecleaning or fitting, piling up
insistent demands for the housekeeper's
recognition. but the quick rotation of
Aprils smiles and tears, her sunny days
and chilly nights are apt to bring with
them an aftermath of croupy coughs and
pneumonia, sore threats and rheumatic
joints that call for either the ounce of
prevention or the pound of cure.
Fortunate is the woman who can steer
her household bark through all these rocks
and shoals without her own nerves get
ting to the FRAGILE" point
What Color Shall 1t Be?-And first the
wardrobe! In a helpful talk before the
New York League for Home Economics
the professor of domestic art in one of
our largest colleges gave these practical
suggestions to women in doubt as to what
color they should select to be sure of hav-
Ing becoming gown: In general" he
said, there Is no dsputing this: For
gown to be worn In the daytime consult
the skin and hair coloring; In the evening,
the eyes, the reason being that artificial
light throws into hair and skin the
warmth not naturally there. In planning
lot QIHeTeHl types OF COlOrlDg, WEefe Ineie
is a warm scheme of color there should
be no strong tiTts In the costume If a per-
son has a great deal of red or yellow In
hair or face. 1t calls for an extremely sub
dued color scheme. Where a person has
hair Of a dark reddish hue and eyes al
most black they look best in dark neu-
tralized orange or brown where hair. eyes
skin and costume blend In harmonious
whole. on the contrary, II a person has
lustrous blue black hair and eyes, with
cold grayish skin. BOT rich in color. these
will stand out If the costume is In har-
mony with steely blue or cold gray
Keep In the same scheme of color In which
the individual IS made. In general. wear
few colors. Wear very little brilliant
color unless you wish to call attention
at a long distance without other effort on
your part If a brilliant color is worn
1T all, let 1t be near the face. Red is most
atrocious when worn wrong. TWO reds,
one OF which is vermiIlion and one GRIM
son or cerise. with blue In them, are alb
3oiutely impossible. Cerises and crimsons
must not be used anywhere IN communion
with scarlet types. A good plan to follow
is TO select things in slight contrast
Artistic Hats-In the matter of headgear.
flowers are decorative though there may
be an OVERRIDING even in flowers. Anything
distorted or tortured by the wearing Is out
OF place. The cage is the place Tor the
canary, not the hat. Frogs, lizards ana
squirrels ready to pop of are not decora-
tive; nor are cats. The head is not the
place for squirrels, alligators or fruit Inc
pace for grapes, cherries, berries an
plurns is on the table. Feathers from BIRDS,
soft nlIabIe. and shed naturally, have a
place In decorative art, but not the birds
themselves. A thing is artistic when 1t 3
sincere, simple and harmonious in colorng
and shape Let tall thin people look out for
topknots and long lines. If the human fig
ure IS wider by nature than is ideal, don't
widen 1t by horizontal stripes and furbe-
lows.
Chill Sauce from Canned Tomatoes.-In
homes without number the supply of home
made catsups, chilis and pickles begins 10
run short this time of the year, while the
craving for acids is much greater than
usual Not every one knows that delicious
chill sauce and catsuo can be made very
easily from the canned tomatoes. Put into
the preserving kettle one quart canned to-
matoes three green peppers chopped fine,
or four small ripe ones two minced onions,
two tablespoonfuls each salt and sugar, one
Of cinnamon and three scaut cups of vine
gar or less II you do not Ike It very acid
Simmer gently two or three hours, then 49,
tie This viii keep for a long time. Stone
jugs are better than glass Jars for chilli
Sauce
Picked Peaches or Pears.-Open a few
cans Of peaches or pears, season with
stick Of cinnamon and whole cloves and put
fruit, strip and all, into boiling hot vine
gar preferably cider. Leave the fruit in
until thoroughly heated. then place in jars,
cook the sirnp little longer and pour over
the fruit. This gives an excellent relish
when the canned fruit seems fat. stale and
unpaatable.
Apple Chutney-Put into the preserving
kettle one quart vinegar, one cup seeded
raisins, two green peppers and two onions
minced fine. rejecting the seeds of the pep
pers. Two cups brown sugar and two ia
blespoonfuls each mustard seed. ground gin
ger and salt. Simmer two hours, then add
sixteen tart green apples peeled and
ooh rflfh h
into small bottles and seal.
Picked Red Cabbage.-Procure firm, hard
cabbages. and after removing the coarse
outer leaves cut into quarters and shred.
Sprinkle well with salt and set away for
couple of days. Drain off the salt liquor
that will have formed; heat some vinegar,
well seasoned with mace, cloves, pepper
Corns and just enough sugar to take the
edge of the vinegar and pour over the cab
bage in stone jars, Cover lightly until cold.
then fasten close.
Fig and Rhubarb Reush.-Another good
relish that can be made now Is this: Chop
together two pounds Of figs, six pounds
fresh or canned rhubarb, two lemons. yell
low peel pulp and juice, six pounds sugar
and a half teaspoonful each cloves, alsplCe
and cinnamon Simmer gently for three
hours then cool and bottle. This Is fine
with game or roast meats.
Mustard Saucc.-An excellent sharp sauce
70 serve with fish or boiled beef is this of
mustard. Add 20 one cup grated horserad-
ish one cup mustard (dry), a small bunch
Of any sweet herb basil, thyme. savory or
parsley chopped fine. a large onion grated,
"A tablespoonful Of salt and enough cold
vinegar 10 make the right consistency, This
is best freshly made. but II it is to be kept
for some time Il should be cooked thor
oughly, then bottled.
No Greasy Joans' Here-If the house
wife or her assistant has no desire to be-
come a greasy Joan when she ''keels the
pot" let her use her brains and learn to
save herself work. AS soon as the contents
Of spider or kettle have been dished fill the
empued vessel with water. adding, II badly
stuck up or creased, a spoonful of baking
or washing soda. Let II stand on tie back
of the range TO soak for a little, then, while
warm. scrub out with an iron link dishcloth
or twig scTubbing brush kept for that spe-
cial purpose. Wash the outside and handle
Of the kettle as well as the inside bending
over the operation instead of standing bolt
upright with the kettle resting against the
apron. as careless maids are wont to do.
Neither should YOU let the kettle rest upon
the clean table or edge of the sink without
protecting them with a newspaper. A ju-
1trfa yfce Of ha at Nv ha