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This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
Fort Wayne Journal Gazette
Location
Fort Wayne, Indiana, United States of America
Date
Jun 30, 1916
Page
10
A fashion note highlights fabrics shaping summer styles. Chiffon cloth, cotton voile, crepe Georgette, organdy, batiste, mull, all over lace and crepe lead the list, with fine materials essential for easy handling and varied designs.
A guide for making a center back lengthened draped flounce gown with a two piece skirt. It covers fabric needs for 41 inch wide material, cutting on folds, and color trends with gray and chiffone combinations.
A detailed feature on sewing methods for a foundation with back gore and perforations, plus notes on sleeves, tunics, and featherweight fabrics. It praises cotton voile and linen Embroidered towels for kitchen use, with fashion tips on embroidery, buttons, and summer outerwear in taffeta and voile patterns.
Buttermilk applied to hands and face is described as a leading cosmetic. A warmed not boiled mixture with horseradish strained after ten hours is said to remove freckles. Taken as a drink it is claimed to increase flesh and aid kidney complaints.
A short old fashioned tip recommends using only the white of an egg in shampooing to keep hair light and fluffy. A touch of borax in the water is advised and drying in sunshine. Sit with hair spread on shoulders in the sun for bright highlighted blonde tresses.
A recipe describes lifting two cupfuls of flour with four teaspoons of baking powder two teaspoons of salt and a tablespoon of sugar to blend with a half cup of shortening one beaten egg and a cup of milk then fold in two cupfuls of crushed strawberries or other berries and bake in muffins.
Instructions describe washing large white potatoes in water until tender, draining and drying, then peeling. A hot dish is heated by the fire and the potatoes are rubbed with the dish as if forming a glaze, after which they must not be touched to avoid the finish falling, keeping them hot.
A basic sorbet style mix uses three oranges sliced and steeped briefly in a pint of water, strained, then sweetened with a pound of sugar and one pint of citrus juice. Freeze the blend and whip in the beaten egg whites just before the final chill.
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