'thing elss, is the emphasis so many "in turn Is bound at the collar, cuffs -- a orm si = THE DAILY BRITISH WHIG a Ribbon Registers For Even- ing And Sportswear. By ELEANOR GUNN Put to a test vote, the result would aot be at all certain whether the Straightline or bouffant silhouette would be elected as the leader for evening wear. Wherever one goes, the two conflicting silhouettes are omnipresent, each unabashed in the presence of the other--each convine- ' gd that they are right. It is a friend. ly war waged by women of opposing types, rather than forces and one . cannot do justice to the seasons with- out faithfully reporting them both. There is something rather sac- charine about a gown which is as sweet as the one Hiustrated, a soft Tome moire with pastel ribbon flow- ers and a ruching of silver ribbon. Ribbon and rosebuds are the natural | altinities of a frock of this genre, but | ribbon is by no means restricted to | such gowns. { | | i rad Th Aside from the usual acoessories, h as bandeaux, sashes, cocardes the like, entire hats are now be- ing made of ribbons. But what is, perhaps, more significant than any- i: dress designers are putting on ribbon | es a triivming. Many collections, particularly in the sportswear braach, exploit rib- bon more conspicuously than any 'other embellishment. Frocks and suits, separate jackets and coatees dntroduce ribbon bindings which, is their sole departure ete unadornment, but is, nevertheless, unusually colorful and effective, 3 One sportswear house is showing | 8 large collection of sleeveless coat. ees. Frequently these accompany sporis frocks of but the ribbon bindings of the frock match the color of the evatee, which . latter in the Roman or I variety or plain, fine ones on a soli ground in a contrasting color. What 600 kitchen-talks taught Ung women two you JOTTINGS FROM THE NOTEBOOKS OF M. C. AND M.S. i Li the West Indian cook in an exclusive home was--well, Leon was certainly a Crisco en- thusiast. I. happened to enter Leon's 'kitchen at the mo- ment he was taking his Crisco pies from the oven. After 1 had explained my érrand, Leon, was a rapid talker, launched into % Chips takes 2 delicious und very pie - yy a one te fries quickly, joo and after frying anything with it I can i moist. I don't have to put Crisco in the ice-box. I just leave it out "Miss L. and her mother (a gen- tle old lady of long cookery ex- perience) were very al to Crisco. 'In cooking with Crisco,' said Miss I's mother, 'I am sure he Jelicio Cri ds so delicately that it seems to bring out the fine natural fla- vours of the ingredients them- selves----the real secret of all good cooking.' "One house, apparently a resi- dence, turried out to be a sani-. tarium in whose kitchen Crisco was the only 'The doctor,' said the head cook, 'in- sists on Crisco because of its ready digestibility,' ; appreciate the vegetable otigin of Crisco--that Crisco is made from the pure sweet oils of growing plants. Again, a certain number of g and shortening pur- or example, a woman d compliment Crisco on its ~~ tender, flaky pie crusts while for- g that it also makes de- He NEWS AND VIEWS FOR WOMEN READERS C