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f i Y A/rjj Elaine Lobsenz, student in the Trap
stf!* hagen School of Fashion, has taken the
' I Scotch doll she holds, for her model, and
designed the lassie's bonnet she is wearing.
Keep Your Hair Sunprodf
1 fair is exposed to the bleaching,
drying effects of the sun, particularly
this summer when crownless hats are
worn on every occasion. Beauty is
threatened, so begin to protect it be
fore the damage is done.
A new beach cabana kit contains
a combination of protective formulas.
Slip it into the big beach carry-all and
use it in the dressing room. Before
going out onto the sands spray a tiny
bit of protective oil on the hair to
prevent the sun from drying out the
natural oils of the scalp. After the
swim, use a tiny bit of cotton to
apply a tonic cleanser to the scalp to
remove all traces of salt water, per
£l rat ion and sand—each of them
maging to hair loveliness.
There’s a little jar of cream like a
solid brilliantine in the kit, also. This
it particularly good for hair that has
dry, brittle ends, or dyed hair. Comb
ing the hair and setting the ringlets
back in proper places takes only a
moment, and you will emerge from
the shower room groomed to go on
to dinner anywhere.
Another serious problem of sum
mer months is the combating of per
spiration odors. Every healthy body
Clam Bake Parties Popular
dam bakes are beginning to come
into their,own again and will be
worthy of your>enthusiastic attention.
A driftwood fire, stars over the
ocean, (there will be no moon, un
fortunately), plenty of clams, potatoes
and corn on the cob are the best in
gredients for a successful clam bake.
First dig a bole in the sand, then
make a driftwood fire in the bole.
Let the fire burn down to low, hot
•sabers, then cover the embers with
perspires, but the natural evidences
have to be kept under control.
There’s a new, light fluffy deodorant
cream which does not interfere with
normal perspiration, but does de
odorize it.
For the woman who finds her
clothes are being ruined by perspira
tion, a welcome suggestion is a filmy
net brassiere with dress shields at
tached to it. The whole thing makes
an easy laundry problem and pro
vides for immaculate grooming even
in the most torrid weather. But a de
odorant cream should be used faith
fully, even though shields are worn.
Lastly, don’t forget that eau de
cologne is an indispersihle adjunct to
refreshing summer comfort. Choose
it in a light, flowery odor, such as
jasmin, lily-of-the-valley or French
lilac, and use it liberally on the body
after each bath.
Do not, however, make the mistake
of trying to make the eau de cologne
do all the work. Apply it only when
you have attained absolute cleanli
ness, use a dusting powder, and see
that your underthings are immacu
late. And—first, last and all the time
—don't forget the deodorant.
seaweed, the seaweed with clams,
another layer of seaweed, then a layer
of potatoes in their jackets, another
layer of seaweed, corn on the cob,
another layer of seaweed and a tar
paulin to keep the steam in. Clams,
potatoes and corn will then steam
snugly as you please and will make a
perfect culinary trio when served up
together with plenty of butter and
seasoning on a paper plate in true
beach style.
For the first time in years, hat styles this summer are not
dominated by any one style. Instead, inspiration has come from
a dozen sources, and a woman can select the hat most suited to
herself instead of slavishly following a definite mode.
Since romantic individualism is the key of the fashion pic
ture just now, some interesting work in the adaptation of his
toric hat styles to modern usage is being done by the students
of Ethel Traphagen. director of the Traphagen School of
Fashion in New York.
Miss Traphagen has had her students survey the wide range
»
/ n Q
Madeira is the V |\
source of inspira- I
lion for this (' I
peaked headdress. \\
Refreshing Recipes for Hot Weather
These recipes have been selected because they
fill the need for something grand to eat, grand
to look at and not difficult to make. Hot weather
wearies both the cook and the eater, so novelty
and particular tastiness are necessary at every
meal.
Ham and Pappar Aspic: 8 servings. Ona lb.
cooked ham, chopped fine, f /2 lb. left-over cooked
veal, shredded, 2 medium green peppers, 2 en
velopes plain gelatin, I scallion, 4 radishes, salt,
pepper, dash cayenne, I cup water, 3 cups clear
veal or chicken soup.
Slice peppers into long thin strips. Soak gelatin
in 1 cup cold water until partly dissolved. Heat
soup stock and add to gelatin. Season this stock
well. Chop scallion and radishes. To chopped ham,
add shredded veal and vegetables.
DEVIL'S FOOD ICE CREAM LOAF
Line a freezing tray with waxed paper.
Pack half the ice cream into bottom of tray;
cover with thin layer of cake cut to fit. Pack
rest of ice cream firmly on top, working it
with spoon until smooth. Press another layer
I quart
Vanilla Ice Cream
2 layers
Devil's Food Cake
I cup
Cream, Whipped
of current "historic
sources" and draw, side
by side, a collection of
modern versions and
their prototypes.
Among the more im
portant types now being
shown are the Mary Stu
art hat, the Madeira cap,
the wide-brimmed Japa
nese sunshade and the
upturned Mexican hat.
Incidentally, it is im
portant for stylists in
making these adaptations
to note what men used
to wear, as well as what
women wore.
M iss Traphagen ad
vises a student preparing
for a fashion career to
other lands and other
make a careful study of
styles of other lands and
other times. You never
can tell when one or an
other of those styles may
become a current Amer
ican mode.
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the type of bon
h e t that once
graced the head \V W'd;
of Mary Stuart, Z>Cfe'
Queen of Scots.
Gay Mexico fur
nishes its model
for the sombrero
I cind scarf combin
ati o n that is
YvJ\ sketched here.
Use mold. Dip slices of pepper first in gelatin
mixture, then line mold with them. When slightly
set, add first a layer of meat mixture, then a layer
of cooled gelatin mixture. Continue in this order
until mold is filled, ending with gelatin. Set on
ice to chill and firm.
Serve on large plate surrounded with lettuce
and tomatoes. Serve sliced with mayonnaise dress
ing to which has been added catsup and a small
amount of chopped sour pickles.
Chocolate Jungle: 6 servings. One quart vanilla
ice cream, I cup cream, whipped, 6 stale lady
fingers, chocolate rolls.
With a fork, soften ice cream slightly, add cream
and mix together. Line bottom of dish with halves
of ladyfingers. Cover with the ice cream mixture.
Get the chocolate rolls from your confectioner.
Stick them into ice cream.
of cake firmly on top; slip into freezing
compartment for 3 hours. Turn out on
chilled platter, remove wax paper, and pile
whipped cream on top. Serve on chilled
plates. Serves 8 to 10.