{ title: 'The Brookfield courier. (Brookfield, N.Y.) 1888-19??, June 27, 1928, Page 4, Image 4', download_links: [ { link: 'http://www.loc.gov/rss/ndnp/ndnp.xml', label: 'application/rss+xml', meta: 'News about NYS Historic Newspapers - RSS Feed', }, { link: '/lccn/sn91066994/1928-06-27/ed-1/seq-4/png/', label: 'image/png', meta: '', }, { link: '/lccn/sn91066994/1928-06-27/ed-1/seq-4.pdf', label: 'application/pdf', meta: '', }, { link: '/lccn/sn91066994/1928-06-27/ed-1/seq-4/ocr.xml', label: 'application/xml', meta: '', }, { link: '/lccn/sn91066994/1928-06-27/ed-1/seq-4/ocr.txt', label: 'text/plain', meta: '', }, ] }
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THB COVIUBR, BROQKriBLP, N.' T . WBDNBSDAT, JUNB S7. 1U8 oileg and crepes, it , Fib w€tiy Fabrics for Sutnmer Togs Season’s Materials Draw In* spiration From Garden; Taffeta Liked. Prints have come back stronger than ever this year in all of the fashion able weaves of fabrics for summer frocks. Taffeta In particular, printed in floral or conventional patterns, is a tremendous success. It has a decora tive as well as wearable quality and being less formal and heavy In appear ance than I tious than is especially useful for summer. Plain taffeta, writes a fashion cor respondent in the New York Times, has been for years the favorite fabric of some of the leading couturiers of Paris, particularly of Jean Lanvin, who revels in it for her period type of gowns. Others have handled taf feta in every possible manner, for ice frocks, formal robes de style, ly 8 [ring of very practical This season’s printed taffeta Is very much in an early summer mood. In of chic gowns shown, It ap- an especially thin weave and with flowers, delicate sprigs, tender buds and leav< faithfully reproduced on backgrounds of soft and subtle tones. The colors come in gentle shades, a contrast to the styles of past seasons in which afternoon occasions apd for evening, , A gowfp of crepe- ipcCfB^tte- Of' plWW of a lovely color printed'in a delicate leslgn takes the plpce of the elab- irately embroidered, lace-trimmed, be- itffled costumes thatt more sul ing whe dance frocks, formal robes de style tailored and sports suits and coats and wraps. The same varied uses a« repeated in this year’s early summer gowns in an offei models of chi pears in covered'With tender almost any blnation of past seasons in 1 ination of colors s white ground. Whether intended to be worn by day or night the patterns are printed on a background of parch ment, sand, honey, beige, gunburn, the clearer shades of cafe au iait, ivory, blue-white and silver-gray, A certain smartness is gtven these. Taffetas with designs of* the early meadow and garden flowers in their natural colors. The later blossoms are also to be seen in larger patterns and richer tones, sometimes in graceful. the best designed >nt occasions. Americans Like Taffeta. are being used by i In their latest offerings of dress for different occasic American women are, for some rea son, especially responsive to taffeta and Lanvin, Boulanger, Polret, Patou and Lelong have sent some striking models In i t Boulanger takes unprec edented liberties with it In a skirt that is gathered extremely full in severe but voluminous lines and fin ished with a sash caught up to form a Worth, who Is using taffeta with a lavish hand this season, gathers it in flounces so full that they “Jut\ sharply out from the silhouette. Some of the most chic ensembles brought out by Worth afe made of taffeta, with the addition of another material for some Design on Taff« r detail. A dashing daytime street ime has a skirt that is laid in a er of cascading plaits in-the mid minor detail. A costum( cluster of die front, and a long, straight coat d at the neck with t narrow finished a t the : scarf, ail of lakt in an irregularly dotted pattern of gray-white. The blouse to go with it is blue-white crepe satin, having the effect of being attached to the skirL Premet presents a one-piece daytime frock of black taffeta printed on a dainty flower pattern in jade green. This is a charming model, distinctly feminine in feeling. Its skirt is drawn to one side in a cluster of folds that drops into a point almost to the ankle, and w loop of the silk is caught a t one side of the back with long streamers. A wide turn-over collar and cuffs of white batiste are worn. The bodice fastens close at the throat and has a row of tiny buttons sewed clpse to gether half way down the front. These costumes of different types establish the prestige of taffeta, both the plain and the printed. Materials Favored in Parle. Paris is partial to the printed ma terials of soft texture for general wear and to filmy stuffs for dressy ritffle^ costumes th a were once “the thing\ for auptmer. In the new style, the fabric has full vaine in color pattern, and trimming is uegllg! Thishis avoldaivoidance T a of overelaboratiou makes for chic and youthfulness. Crepe in its variants must be ban died quite differently from tsffeta. Unes panst' len the gown Is draped -.and J about the figure or made to ery softer and the ei swathed about the figure hang in folds that -sWlsh and ripple about the ankles. i:his Is seen in the creations of cer tain of the French designers, whose models are simple but subtle. Jean Patou makes a daytime frock such as may be worn for the street for lunch eon or tea, of navy blue byzantlne crepe. The nqaterial is used in an orig inal manner, the long-waisted bodice being made of the dull side of being made of th ■epe, the skirt of the lustrous side. An old fashion is revived in' the design of the surplice front, which Is ished with a band of bright satin on a Rtd Ground. stitched along the edge, one side of the bodice being carried to the hip, where it is drawn close about the figure with a soft girdle of the mate rial. This is wound to the point of the hip on the opposite side and is tni to show the lustrous surface of crepe, falling then in two long ends to the bottom. • The skirt of this very sm art' cos tume is built of a width of the crepe tached to the bodice in such a the front, each undulating the hem line. The delightful effect luced by this gown is attained by very clever manipulation of the double-face crepe, and no trimming i i produc ellghtfn” eff is attained Iharlotte’s Color Schemes. Crepe de chine on .which small Iti regular figures are printed in red, white and beige on a black founda tion furnishes inspiration for Char lotte. The bodice of one of her out standing dresses opens in a V shape over a slender waistcoat of flesh- here tp form a dainty Ii Jabot. The skirt has a cascade of the figured crepe lined with red chiffon. lich is caught on each hip, and .fbe ml IS cut in ah apron-shaped panel. Another model from Charlotte has a refreshing color scheme of tiny green flowers on a navy blue back ground. A particularly elaborate model for afternoon is made with edges piped with green, and daringly curved over bias tiers. The hem line is a series of modified scallops, and a smart bow of the crepe faced with red is placed a t one side of the square 5ck and another on one hip. The printed crepes are combined In ■iginal ways in some of the new ocks with plain crepe, evt iffetaffeta andnd light-weightht-weight wool ta a lig wool fabrics. In. one of the chic semisports suits shown this season, designed by Nicolei Giroult, the stereotyped order is re versed in a delightful manner. The skirt, cut with overlapping panels to fit the ilgure closely, is niiade of heavy black crepe, and the blouse, which tucks under a crush belt of black at the normal waistline, and a bip-length Jacket are both made of white crepe embroidered in tiny pink flowers. A novelty among the printed goods for summer Is the combination of red, white and blue in the same fabric. The tones are less definite than those In the national emblem and the effect both chic and amusing. Ombre ef fects are shown in figured as well as the plain fabrics. Scurfs are so firmly fixed in the thoughts of designers that few gowns of thin material are shown without a scarf of some size, the problem being to devise new ways of arrang ing it with relation to the ensemble. One festive costume for evening occa sion is made entirely of mauve Joined in diagonal linea The latest mode of wearing a narrow scarf for daytime dress ia ' close about the throat and tied at one side in a bow with ends that float over the shoulder. MAKING BEST OF Made Convenient Without , Structural Changet, (Prepsrtd bjr ta* patted Stetca Bepartaesat PC Asripuiture,) Space saving is the aim of the mod ern architect, who has produced vari ous types of compact and convenient small houses. In some of these an idea is borrowed from the old-fash ioned targe, rambling, farmhouse, where it was.' customary to .cat, all but formal meals In the kitchen. The couveutence of serving meals close to the place where they are prepared is recognised in the popularity of the “dining alcove\ or “breakfast nook,” as it may happen to be called. The large kitchen, however, may be made equally convenient without structural chanf equipment is resirranged. table can be placed by Itself on The dining iced by Itself o the room, and all the brought together in centers brought together in proper re lation to '^ach other on the other side. Farmers’ Bulletin 1513-F, ‘‘Convenient ihens,’’ by the lomics, shows Farmers’ Bulletin 1513-F, ‘‘ConvenU Kitchens,*’ by the bureau of hoi economics, shows several ways In which such changes In arrangement □ h e □!_jc □ L itssarr. aioja. Kitchen and Dining Room Combinsd— This Arrangement Ic as Compac; ae PoMible in a Largs Kitchen. can be made, and the floor plan given herewith suggests one such grouping of work centers. Each part of this kitchen is well lighted by two win dows, and almost all of those sitting at the dining table may look at a pleasant view through a window, rath er than face the sink and work table. A folding screea might be used to cut off the strictly utilitarian part of the In such a kitchen the work of the housewife will be appreciably reduced. All advantages of the extra alcove are obtained, and there is room for seat ing several additional persons when the farm work necessitates extra hands, as at threshing or harvesting season. Cooaeberry Jam for Use in Tarts or for Eating When goosfseherries of Jam f are In season, idea to make a few Jars ise In tarts oror foror eatingating f e 3 cheese. The gives the laklng It: irackers and cream bureau of home economic following directions for mt 4 pounds goose- 4 pounds augar Remove the stems or the ‘‘top and tails” from the gooseberries. Wash them well,, (ben cruah and cook until fairly tender. Add the sugar and con- ‘rinue cooking until thick. If the ber- and not so add three- luch sugar as fruit can r Into hot sterile glasses seal, label and store In fourths I be used..Pour a cool place. CURkANT J E L lY IS E A S ttY M A D i None Better Liked When Served With Meai, (Prepared by tpe United Statec pepartmaat yr Acflcvlture.l Of the many ijiood tart Jellies wbicb may be served with meat, there is none better liked than This Jelly is especially because currants as a rule bave i much pectin that a very brief cookin currant Jelly especially easy to make rule bave so brief cooking will-give the. Jelly test—that Is, the Juice win sheet from the spoon, and one seldom baa a failure. These di rections for making currant Jelly are furnished by the bureau of home economics: Select firm fruit, wash it thoroughly, and remove the leaves but not the stems. Crush the fruit to start the Juice and then beat it quickly. Cook, stirring constantly, from five to eight minutes, until the skins of the fruit are white. Strain through a thick cloth or three or four thicknesses of cheesecloth. Do not squeeze the bag, but press lightly to start the flow of Juice as it cools. To each cupful of currant Juice add-one and one-fourth cupfuls of sugar. Stir until the sugar Is dissolved, then briqg quickly to tbe boiling point in a pan large enough to allow the quantity of Juice used to boil rapidly. As a rule Just boiling up once will give the Jelly test, that is, the Juice will sheet from the spoon. Remove the juice from the fire as soon as the jelly test is reached. Have ready hot sterilized Jelly . lasses and after removing the scum pour the Jelly carefully into the glasses, taking care that the Jelly does pot drop on the In side of the glass near the top. Cover the glasses with cheesecloth. When the Jelly has set. cover with paraffin, rotating the glass so that a rim of the paraffin reaches the top of the glass. When this layer has hardened pour over It another layer of paraffin. Cov er with the Jelly glass tops or with paper. Label and store In a cool dry Reliable Recipe Given for a Plain Spice Cake Every housekeeper likes to have at least one reliable recipe on hand for plain spice cake, which always seems popular at luncheon, for school lunch boxes, or to serve the after noon visitor with«a cup of tea. Here is a recipe vouched for by the bureau of home economics: 1 to IH cups sugar 1 tsp. salt % cup bu tter 1 to 1% tsps. e ln- 3 eggs namon 3 cups flour % tsp. nutmeg % cup coffee M tsp. cloves 3 tsps. baking pow- 1 tsp. vanilla. king pow- Cream the butter and sugar, add eggs, one at a time, and beat Mix and sift the dry ingredl- Add them to the liquid mixture, the vanilla. Bake either in a loaf or In layers. Ice with vanilla frosting. Appropriate Dessert A shortcake of any description Is so hearty a dessert that a somewhat meal than usual should pre- When there Is a scant portion :o or rice, some recookpd meat to use up, or a meatless meal to con- T, strawberry shortcake Is an ap propriate dessert It should never be planned as the end of a long, heavy ------ .... ----- sweet course dinner, when the appet satisfied before the Is reached. FRUIT GELATIN DESSERT FOR SUMMER iili Oasssrt for tha Summsr Kvening. Meal Should B« Cool, (F r e ^ rtd by th« United StatM Oepartmeat ot Agriculture.) Cool looking foods for the summer evening are more tempting, as a rule, than those which come steaming in to the dining-room and suggest the trying sensations of the middle of a hot day. It may be necessary for practical reasons tO' have hot meat and vegetables, although the hearty course may easily be converted Into a salad. Dessert, however, should be as cool and simple as posible, and pre pared early In the day. Not only Is it then out of the way, but there Is time to chill It thoroughly and in that way make it more acceptable as a hot weather dish. Nothing could be more tempting than a fruit gelatin for dessert. It must be several hours befoie it is wanted to give the gelatin time to stiffen, The bureau of home economics gives the folowing combination of In gredients, but other fruits may be used in season. Allow one tablespoon- fui or ounce of gelatin for each three cupfuls of material to be stiffened, during warm weather. In winter time, more liquid and fruit, up to ou« quart. be combined with each ounce of Fruit Gelatin. rranuU ted Juica 4 lemona gelatin Juice 1 o range H cup cold water s cups sliced 1 cup boiling water canned peachei % cup sugar 4 slices canned % tsp. salt pineapple 1 cup peach Juice 3 bananas, scraped 1 cup pineapple and sliced Soak the gelatin in the cold for five minutes, add the bollit ter, sugar, and salt, a are dissolved. When fruit Juices, place this mixture bowl surrounded by ice water, and stir now and then. As it begins to congeal, wet and chill a mold, and put in a thin layer of the' gelatin mixture. When this has set, arrange a portion of the sliced fruit into small pieces, combine with the rest of the gelatin 'mixture, and fill Into the mold Place in a'cold place for five or six hours to stiffen. When ready to serve. Invert a plate over the mold and turn it upside down. Insert a knife along one edge of the gelatin, and the mold fixture will slip len cool add the this mixi id the ti 1 or whipped cream. cThe Kitchen Cabinet jo w c A j g o o q o g o g q o q tjtA jtA ^ A^ iCd, 1*31. WMtWD M.y.Mpcr llBlos.) No ime* la oyor 'til last yard’s No gams la avar tost until It's won, A lira la navar Ssad, wbtla tiia aahsa a ra atUl rsd, Nor tha aun act in ttaa aky until the day Is 'dona. ^ GOOD THINGS TO lAT With aneb a wealth of fresh green hlngs from which to choose our !uus w« should bave Did you ever slice ten der green onions very thin and serve them with a bit of salL • dash ot lemon Juice or vlqegur and plenty of good thick cream? If not, try it; it is a tasty dainty to serve with bread and butter for a Sunday night supper. Vegetable Oil Dressing.—Put one egg, two teaapoonfuls of dry mustard and two tablespoonfuls of sugar well mixed into a deep bowl; with the egg add one and one-half teaspoonfuls of salt, oae-eightb teaspoonful oi pap rika, one-fourth cupful of vinegar and tbree-fourths of a cupful of corn or other oil,' but do not stir. Mai paste of four tablespoonfuls of < starch and one-half cupful of water, then add another half cupful of id the sti ter; cook until thick am thoronghly cooked. Add mixture to Cool and pul bowl and treat briskly to a glass o r Jar for future use. Carrots a la King.—Cut tende carrots into (litu Anger-sized pieces and these Into tuob lengtlis. Cook in a very iittle water until tender, salt- g justust beforeefore ing j b they are taken from the beat For a quart of le sauce to which haa beenI For a quart pare a pint of rich, taighly carrots pre- b seasoned added while cooking, one teaspoonfnl of ■craped onion, a dash of cayenne, one tablespoonfui each of finely diced celery, minced parsley and minced red pepper. Pour over the carrots and serve very hot. Mashed Turnips.—Slice and cook tender young turnips in water salted toward the last of the cooking. To a liberal quart of turnips add two small mealy potatofs and m a ^ all togeth er until smooth; add salt to taste, half a teaspooaful of sugar, two table spoonfuls of butter and beat well, turn into a hot dish, dot with batter and dashes o f naprlka. Cherry Piss. Is there ever any pie better than cherry pis. the kind that mother used to m a k e —Juicy, rich and sweet^ A deep pl( - * the lu8<ious cher- id baked luscious- I lost by boll- over? Cher- ries lend themselves to many delight ful dlshea Here is one which Is very Cherry Souffle.—Put four table- spoonfuls ot flour, two tablespoonfuls of butter into a saucepan and when the butter bubbles stir In the flour, mix well and add one-half cupful of milk; stir and cook uutil smooth and thick, cool, add four tablespoonfuls of sugar and the yolks o f three eggs, one by one, stirring each thoroughly; now add the stifliy beaten whites i tablespoonfuls of finely min and four served cherries. Pour into a mold well buttered, set into a pan of bot water and bake three-fourths of an hour. Turn out and serve with cherry sauce, the juice of canned or fresh cherries, slightly thickened and si med to taste Cherry Cr ism Pis.—The. old-fash- ple is about as good as toned chc any that one that is different: Line a pie pan with sweet cracker crumbs, cover with pitted cherries and make a sauce as follows: Two tablespoonfuls each of butter* and sugar, two eggs, two-thirds of a cupful of milk and a teaspoonful of cornstarch. Mix the starch with the sugar, beat the eggs one at a time Into the cornstarch mixture, add the butter melted, and the milk, stirring it in gradually. Cook for a few min- ues over water until the starch is thoroughly cooked, then pour over the cherries. Cover with a top crust and bake until the crust is brown— about twenty minutes. Sttanwd Chtrry Pudding.—^laks two tablespoonfuls of butter, cream and add one cupful of sugar, three beaten eggs, one cupful of milk, one tablespoonful of lemon Juice, three cupfuls of floor, three teaspoonfuls of baking powder and one-half teaspoon- ful of sale Mix all the ingredients and add one quart of stoned cberrlea Pour I into a large mold and steam two and one-half ho upful of One cupful of sugar, < beateneaten eggg and >am, one b eg a one cupful of stoned cherries. Melt irtb of a cupful of buti Id egg and Ihen Iced Cherry Soi the cherrl •ry Souffle.—^Tak ;gs, the whil cupful of ch'erry Juice; cook over hot water, whipping all the time uhtii thick. Then beat until cold. Add four tablespoonfuls of W * one cupful of cbei the yolk four, on ipful of whipped cream and irries, dusted with sugar. Chill and freeze, or serve In sherbet glasses unfrozen. ' H t J L U c ; WHAT IT COSTS TO GOVERN US By PROP. M. H. HUNTER P w I l e Kwmamlet. Pahrenav «l IlUnote. Tfhe Gasoline Tax T 'H B tax you pay on gasoline ^>olp» * make about giiHMNMMHio » year in gasoline tax receipts. Oregon. W Was the first stute to levy suco a tag. Ip this same year (?olo- North Dakota, and. New Mexico- levied .a Similar tax. The use of no other tax has tKpeii extended so rap idly for at present there are but three states. New fork, Uaasachusetta am? IlUnoia—the Supreme court of Illinois in February having declared the tax aa levied uDcqnstItutInnal—which do not have the tax. Practically the en tire revenue goes for the construction- or maintenance of highways. 'Phe rate varies In different states from one cent a gallon to five rents. It is but fair when the govern ment performs a special service for ap Individual that he should stand at least a part of the cost. Thus In streets the ow The construction and maintenance of highways, while of great social good, confer a special benefit oi mc-torlst The greater use he r of the road, the greater the b< There Is a definite relation between the amount of gasoline consumed am? road, the grei There Is a definite relation betwi f gasoline consumed am? the n u q ^ r of miles traveled, the- weight of the car, and the wear unit highway. A tax on gas oline.ne. then.en. Is a fairair way off charginghnrgln teflr on the high oll th Is a f way o c the motorist for the benefit he n it Is difficult to say Just what par*- of road costs should be borne by rho l u ^ ^ t s , but whatever part it may -be-can-better come from a gasoHnt tax than from the license fee. There is 00 relation between $10 or $20 a year and the use made of the road. A farmer may be able to use the road but a few months yet his license will be the same as one who may ust* the road every day tn the year .Tus- tlce would seem to indicate a small registration fee, and the reliance ut)on the gasoline tax for the desired rev- beFn an aid to the pay-as-you-go poll of highway finance. The Increasing maintenance costs as roads get older makes this desirable. The uncertalntr of the life of a highway makes uot - rowing W any long period of tlmw an undesirable policy. The gasoline tax has the further ad vantage of being a method of receiving some payment from the out-of-state motorist for the roads he Is using, fn some states such collectiona are not Inconsiderable. Th« Coat of the World War ! Of the gasoline tax I IJA V E yon ever heard that the BA World war cost What does 1338,000,( World war cost $338,000,000,000? ,000,000 mean to * H you bave heard that was yoa, even the cost? cotTse. arise whei one seeks to esti- the cost of any war, to say noth ing of such a holocaust as the World war. The value of devastated lands and destroyed capital can only be e s timated. There Is no way of definitely putting Into dollars the value of a hu man life. Sorrows and heartaches whtch money could never repay must be ’eft from the calculation. The eco nomic loss from a lowered stamina, boll in this generation and as prnpa- gattid to posterity Is an unknown qurntlty. Cue can be fairly sure of the num- bet of dollars spent by the different governments. From the best calcula- tloi's, the average daily expenditures of Treat Britain In l!)17-18 were oyer $33*D00,0W. those of France over $.32.- WKiffiOO, and those 6f Germany over $31,000,000. In December. 1918. the average dally expenditure of the Unit ed States was over $04,000,000. Tills un doubtedly resulted In the rapidly ris ing prices, the burden of which was reflected la the world-wide expression, ‘‘The high cost of living.” Prices in 1919 were more than double those of 1913, and are still some 60 per cent higher. All those who have bad to bny at the increased price level but have not received a proportionate In crease In income are bearing a cost of Some 15,000,000 men, the best men, were killedled orr totallytally Incapacitated.capacitated, kil o to In their InvenUve genius or phys- stamlna would hare given to the world, no one can say. The direct costs of the World war, somewhat accurately estimated, have been placed a t more than $1S6.UOO,UUO,- 000; such Indirect costs as one dares to attempt to estimate have been reck oned at $152,000,000,000. or a total of $338,000,000,000. That the costs of the World war did not stop with the war Is Illustrated by the present expenditure of the United States. In the estimate of expendi tures for 1928. the veterans’ bureau I s . allowed' a sum of $400,000,000, while vocational education Is allo'ved $7,700.- 000, The Item for Interesi Is placed at $720,000,000. than 2 per cent of the entire social Income. - This burden Is very small fn 'Ison to that found I countries. In Engl terest charge alone Is ah interest and sinking in the United States Is leas comparison to that found in si ropean countries. I: terest charge alone cent of the social Income, wljll France it Is more than 1.5 per ce
