.. ‘A set of red fox ls smart for the
. ~ .m girl's tailleur and Is one of the
“one of the present season.
énSIER TO MAKE WEARABLES
Ethos-me Articles of Apparel Only
3 “1- may Completed May Be Ob-
i! J‘FIIhlned and Finished at Home.
qt '
”or.” women try to make some of
linen- clothes themselves. This is dif-
:lcnit for anybody not trained to sew
_ ‘ tine Ram. and few of us do know
* flow to sew well nowadays. But there
" ‘9 m many things half made, or so
’uany parts of things ready madethat
.. .3 may buy in the shops that it is
north while making use of these things
tuneup out on the clinical: task of home
pang.
f For one thing, there are ready-made
m bodices, in white and black
”i”. . 'hnd in net. These are a
’ help. for they give the founda-
ef the frock ready to start on.
M are but linings, varying in
, . from a thin silk and cotton one
about 40 cents to a still taffeta one
asdollsr.
”'Illiere are lace petticoat rallies. all
_ Hy ready to sew into place on a
. , i or old pettlcoat foundation.
there are half-made skirts—semi-
that is. ‘ar more than half.
They need only Isesming up
. ‘ or in tailored na-
. at fabrics.
there are net overdresses that need
the making of a satin or
~ 0 slip to \convert them into
evening frocks.
M are girdles of ribbon. with
.1 silk fringes that add a finish to
:- gown.
f There are all« sorts of lovely neck-
I“: that make the finishing off of
neck of a gown an' ‘easy matter.
With all these things to help one
3‘. the matter of making clothes is
' 5‘ so diiilcult even. if you don' t know
1w about sewing.
s FEW ALI. WHITE LACE FROCKS
.filsd Decorations Favored. Cream
- fl’lnts, Tan, Ecru and Tobacco
[Brown Predominatlng.
if
It is a lace season. no doubt of that.
“I: rarely does one see a perfectly
. lace frock. Laces are dyed
V in .th) most entrancing shades
V pd most favored are cream tints tan,
' . . and tobacco brown. Black lace
innsedr sively and there are ex-
' ely lov y laces in peach tint.
last are mounted over pastel
u or satin for dance frocks. Chan-
,.I lace. and net laces are dyed navy
" pluf'h or brown for afternoon
._ and some of these laces are
1 with ssiholor spangies that
.. very rich and brilliant eflect.
, arming frock is of accordion
' ..,. brown satin, the plalted skirt
- i with brown dotted 'net. A sash
:the dotted not, with huge, airy
is tied around the waist. The
and sleeves are or the brown
- without net trimming
"IET Fos mom! amus5s
. -» Among other Favorites for
cendruotion of the Popular and
‘ ’ . Iseasonable Garment.
the lineup of separate middy gar.
a great many fabrics are up-
ed. Serge and flannel, of course.
staple and always good style, and
season wool jersey cloth and vel-
middies to be worn with either
plaid wool separate skirts are
, favor. Crepe de' chine is also
utly used.
very smart little black velve—
mock recently featured with a
wool skirt was drawn in a trifle
waistline on either» side and
with a silkicord and tassel.
u ‘of wool embroidery in con-
'eolor film the wood jersey
0W that sales of white goods and
\ wash fabrics are under way in
oil well-regulated dry goods stores,
making of undernilislins. sewing for
the house and for the children goes
merrily forward. The annual sales
make it easy to systematics the work
of the seamstress who counts upon
maintaining her house furnishings at
least. and occasionally takes up the
plea sent task of preparing to furbish
[upen her home with new curtains
and draperies when spring comes. But
willsevery spring the wardrobes of
the children need replenishing and
pretty, new wash fabrics Invite their
ciili-rs‘ attention to this fact.
l‘n- ,;'i‘.s from seven to twelve there
are m cit-verb designed new mod-
els in which piuln miion materials, se.
lected in two colors that combine
well, are lnade ilp together. Sui-h
frocks need very little in the way of
trimming; some simple stitching in
dose usually provides the finishing
touches. A dress of this kind nppcnrs
at the left of the iuo shown ill the
picture above. The body of the an s'
is} Wig- pt 43in colors. “lib
Fl."
collar. cuffs. belt, pockets and hand
about the skirt in the darker color.
The elbow sleeves have their cud’a
slashed in accordance with the mode.
and the collar follows their lead in.
this particular. As for the pockets.
they are both pockets and drapery,
but a panel or the light-colored ma-
terial at the front of the skirt is an‘
cntircly new remix-e which distracu
one's attention from the unusual 'pock?
cts. 0n the bolt and above, it a little
silichcry outlines points in the sim-
plcs‘t of finishing touches. '
The while dress shown at the right
might be made in organdy or other
sheer fabrics and in light colors. It
has n ilouuced skirt, elbow sleeves
finished with a frill and round neck
with turn-down collar. The bodice la
shirrcd across tlm front and the full
sash tied at the back is made of the
material. ‘
flit»?
monumental-mm
A Favorite in New Skirts;
W’- m?:“ M.
AFEW cheerful piping 'of spring
precede its full chorus in the dis.
play mi blouscs and separate skirts
that make their initial appearance in
January. They are the straws that
tell the direction of the winds of
fashion and likely to be the very best
efforts of designers. working with new
fabrics. Just now‘ the shops are Stag-
ing the new styles in skirts and
blouses. and alrehdy some of them
'have made a'dne suc‘cess. A favorite
in separate skirts has been .‘cbosen
for illustration here. made of a fabric
that has Been developed in sync ty
of ways. and designers show them-
selves ingenious in the use of these
striped goods.
.11}: this particular wool fabric there
sfi-ipes of black end white
r
shun-I,
;
_D
folded uppermost and the
under, so that the plain
show exccpt when tho platted.-
material, especially where;
Dating stripe is not plain. but none fl
thc modelfiut-rank the one pictured
for trim. acetone and crispness.” or
for ail-round usefulness. It follows
the trend of new style in its narrow.
belt fastened with bone butipni at
The welt-tailored W
33311in established in“ .
i
front and the mine buttoassresgbia‘
. ”Wk-emu].
Eggs Are unimportant ingredient In
‘Hany of the fancy dishes prepared
by hotel chefs are nothing more or
less than custards, timbsles. or souls
flea. “dressed up" in mm style- Once
onebas'masteredthepllln Month!
variations are easily added. The tables
in this article are for the-plain pat-4
ten or foundation recipes with sons
of the possible variations.
The most important ingredient in a
custard. timbale. or souflle is can. in
addition to their high food value. can!
have certain properties that make
them valuable in cookery. Their thick-
ening power is shown in a plain cu-
tard or cooked salad dressing where.
when cooked with a liquid. they act
as a thickening mt. When beaten
they have the power of holding large
quantities of air and hence are used
to give lightness to certain. cooked
dishes; the needle and omelet as well
as the sponge quagmire use of this
P0099317.
A plain custard is no more than
milk thickened with egg. To this may
be added sugar and various iiavorlngs
for a dessert and cheese or meat for a
hearty dish.
The general method of mixing a cue—
tard is to beat the eggs slightly and
add hot milk with other ingredients.
The meat or vegcmble timbaie so
often used as a meat substitute dish
are
lug
.*
Dried and Canned Miles Will lake
Heat Satisfactory Article—- ‘
' Recipe to Gives.
The fruit butter supply is llkclxio
be getting low at this of ‘he
year. particularly in families which
are very fond of the delicacy. Where
onehasasupplyofdrledpeachesaad
some canned peaches on‘haud' it is
newts all the Jars again with a peach
W which is almost if not quite as
good as that made from the fresh
not
eat of agriculture.
To back four m of dried peach-
ofietwoouartsofcauedm top
eeolauderorwiresleve. gill
mm one-half .pounds of sugar into
7this pulp and cook slowly. stirring
mm two hours. ummetthe
rightlblckuess. Psekwhile'hot. ,
r. ‘: . . .
Theeboicestglaasrortsblsma
v' '9-: K
M‘ mun... a ' ,7»;
1.. . , *‘ififlvj ‘-" ' .
mixture. .
dish a light spongy texture unlike the
smoothness of the baked custard. The
xtsasouon'ful nklmpflillu‘uldualik.
ensemble
tugpewder.
~ . “unanimous“... _
a custard. Timbals or Souffle.
is nothing more nor less than a cum
turd with the liquid reduced and vege-
table pulp, meat. or fish. and some-
times a‘ small amount of fat added.
The general method of making a
timbale is to beat the eggs and then
add the seasonings. melted fat. and
liquid. Combine this mixture with the
other ingredients turn into greased
cups. set in pan of hot mater and
bake until firm. a
Any vegetable pulp may be used and
this is a convenient way of using
.neil amounts of left-over vegetables.
Ilsa: or nail may be combined with
vegetables.
Ll’tt and m m
'nlesouflemskesuseofmuchthe
same ingredients as are in the timbalc
or custard, but in this dish lhe.whites
beaten until sud and folded in the
When“ baked this gives the
of the whlmauce lcnds smooth-
ness and keeps the mixture from los-
shape on cooling.
The general method of mixing I
souffle is to beat the yolk of eggs an
ill thick and lemon colored. Add white
sauce, salt. pepper and'other ingredi-
ents. Beat egg whites stiff and com—
bine with first mixture. Bake in a
moderate own until firm.
a \
Custards.
,- Liquid. Eus- Salt Other ingredients.
Tea-
‘ Cups. spoon.
mus-o pattern .............................. al 24 it
left custard (cook in; double boiler until
nature .............. I .. :4 it it cunt-ll sugar. 5
Inked custard than? do dish set is hot teaspooufol vanilla.
water at“ firm; eeei quickly) ........... I N 56' it cuptul sugar. use».
Cheese custard (bake as for baked cus- spoonful nutmeg.
hid) ....... .... ....'.... ........... I 24 X limpful grated chosen
”‘3‘ ........... 8 2-8 it icnpml minced mat.
Lubbspoonful pare-
! (chopped).
I In.
Timles.
Liquid
‘~u)_ FRI» “g Salt. Pepper. Other Ingredients.
“31.. To.- '1‘“-
Cup. spouts. cocoo- spoon.
nest mum........ is a a 1 5 “whim-me bra-Wt:
i cupful minced ham.
. chides. or fish: 1 table-
.oonful chopped .
apineh timbaleo.... Bi 8 I 1 is m cupluls spinach plain.
h um........ 35 2 8 £5 llfi cupfula cooked peel
idrainll).
carrot “atheism..." ‘$ I I l is 1% cupfuis carrot; 1-8 uupfui
breadcrumbs.
» m
Whit. casket a.“
. seine cabal m
.0- ”m ‘m.
Egg; dlum. crumb; Salt. Pepper. Cheese. Onion. tables.
Tea- Tea-
. CV9. Cup. cocoa. spoon. Cu . '
looms pattern ...... 3 is .... I it mp. 3?. 5“.“
Cheese scuttle ....... I is :4 3 iii a it ....‘..
Onion eeuflie a is 1-: ’1 it but ......
last or. vegetable
”one eeeeeoeseeeee. . fi ‘4 1 i5 econ- o-seee G:
.g I.“
Onion pulp and I tablespoonfule parsley chopped.
’19 six“: orucioussUUa‘ saws THE M PREPARATION
Dom Should so Mt Oeftsr
Theater-Biscuiutelecut,
battletTeon
To save time in' preparation or w
cutter is at band make drop
cult. The dough should be somewhat
softer than for biscuits stitch are to
be cut. but not
should be soft
menu. but still
on the tin. The mountain should be
hemixtare
oust- not to mil
oaths deform-halt, inch apart.
When baked the biscuit should have
a inooth. sounded surface rather than
a rough. bumpy one. If desired, the 5 keep stirring until thick and smooth
maybobrushedwithmnkor
med gently with a knife dipped
~Sliakthedried peachesinwutsraew ~ ”m
aihmudcookunmtender. Add W or biscuits are
ammaummmpnr w.u¢enkemrellodonea.butifof
mmstenq areeqnsllygood.
Bouncersofpasuylnslattheyaro
suttlsniersteuder.
Drsp_
«unis sifted: tableapesapais
fink- MM.“ sou-l
Mot
.mgm.
. DlViDillG DOLLAR FOB E009d
i
tedropfromthe
saunter-m:
.mflnflrdftedflth
" firmwares-Moses).
“MI" W to {unify any
about you mama. of course you
will do Ito-Dickens.
'wnar SHALL we ran
/ _ , _ .
‘With a cupful of leftover cooked
I ham one may have a most uppetizing
mun .,
I: * Iii-”:9
dish of
Ham Timhales.
-—Take two bio
spoonfuls 0 but-
ter, one-fourth of
a cupi‘ul of stale
breadcrumbs. two
thirds of a cup
fill of milk, we cupl'ni of cooked ham.
one—half table'spoonfui of chopped pa rs.
ley, two eggs and salt and pepper. Melt
the butter. add the bread crumbs and
milk. and cook five minutes. stirring
constantly. Add the ham, parsley and
eggs. slightly beaten. Season with salt
and pepper. turn into buttered indi-
vidual molds, have the mold two-thirds
full. and set in a pan of but
water and bake 20 minutes. Serve
with bechamel sauce.
Bechatnsl Sauces—Take one and one-
' half cupfllis of liquor in which the
ham was cooked, one slice of onion,
one slice of carrot. a bit of bay lost. a
sprig of parsley, six pepper corns, one»
fourth of a cupful of butter. the same
of flour, one cupfui‘ of scolded milk.
one-half teaspoonful of salt, a few
dashes of pepper. Cook the stock and
seasonings together 20 minutes, then
strain. Melt the fat. add the flour.
and who. well blended add the hot
seasoned stock and scolded milk.
Cook until thick.
Carrot Salads-Take eight carrots,
one egg. a pinch of soda. one-half tea~
spoonful of salt, four tablespoonfuls
of olive oil. eight tablespoonfuls of
vinegar, one-half teaspoonful of .pa-
prika. one-half cupfnl of whipped
cream and a bunch of parsley. Wash
the carrots, put them in a saumpan.
cover with salted water and cook un-
til tender. Drain. remove the skins
and serve covered with dressing and
garnish with parsley. Beat the eggs in
the upper part of the double boiler. lidd
soda and oil slowiy,bc~.lting constantly
until the egg thickens. Add salt, vino-
gar. paprika, and 000k owr hot water
until thick. adding the vinegar and
p'aprikn. . Remove from lhc boat and
set aside to cool. Serve with crrnm ui
l,servi'ng time.
Oatmeki With Dates.—Cook Oilim“.'li
dates and mold in small cups. Si‘l'V"
dish for children.
3
(0. tell. Waders New-paper L'nlnn.)
Though the mills of God grind slowly,
Yet they grind exceeding small,
Though with patitm‘e He stands hail-
inn.
With encloses grinds lie all.
GOOD THINGS.
Cakes and cookics at this \f‘d‘illll
are always an adilliion to any nu r: u.
The few that folio“ are
all good:
Orange Chocolate Cake.
—(‘ut up one-fourth of a
pound Of hilil‘l‘ c‘ilw'u
late: “lion softened. llflll
oncduxii‘ cupfnl of Minor
and Hill“ and one<lnilf cup-
l'uis of milk; heat in the
boiling point? stirring
. constantly: boil five min—
ute. (‘ool and add tuo
teaspoonfuls of vanilla. In the mean-
add two eggs beaten well. Add thrcc
tablespoonfuls of hot water. then add
two cupfuis of flour sifted with three
fourths of a teaspoonfui of salt and
one unspoonful of soda. alternately.
with the chocolate mixture. stirring
thoroughly. Bake in two layers in a
moderate oven for 30 minutes. de
creasing the heat as necessary. Put
together with orange icing, or a cooked
orange cream filling.
Pomona Pudding—Mix four table-
spoonfuis of flour with ope-half cup
fill of sugar and ode-fourth of a tea-
spoonful of salt. until thoroughly
blended. Stir this mixture into one»
half cupful of norm sucet cider and
Add the Juice and pulp of three or-
sages. Pour into a dish. make a me
We of the whites of three cggs.
beaten with six tablespoonfuls of pow-
dered sugar; beat this into two cup-
fuls of soft-cooked rice and arrange
in a border around the orange mix-
ture'lu the dish. Bake or steam un—
til the meringue is set. and decorate
with glared orange sections or any
candied fruit.
Fruit Drones—dill: in the order giv-
Two eggs beaten until thick; two-
thirds of a cnpful of sugar, one-fourth
of a teaspoonful of alum squares
of chocolate melted. one-half cupful
of hickorymut meets or walnuts
chopped. mun: cupfui of raisins.
one-half cupfal of candied cherries.
and phenols out fine. one eupfui of
f tea.
m of baking pow r.
then a teaspoon and bake in a mod-
Drop '
M"
Ma; 0 r: IthfO‘? ghoul
a“,
(‘iil‘x i: ll, , V ,
“'Oi‘lil In mug hm “(I f ‘ 'n
(lays oi‘ llii' V5“ 7m ..‘ j " .
may all 11..» . . ., ,““" l .
um I .m . V' ‘
clicwsnw ii \i. i. V .‘
“113' iii” 1‘ \ . . . h :1, : . ‘ .l
gaze :ll <1. 3,, . 4. ' m
ing plum, .. . .V , Vi \
Wflui ii) 5'“ l ‘ I‘IIHID ‘l'wll
Milli pin)- hV. ; I it 1 “all
. csitvi. l in) 1.. l. 4 in“
f]ll(‘.\li(li1\li.l 1,, 1',“ ‘w‘
:zlmo :u. .. .. . 1,. "i
with M. n» 5 v . . V "a
him in an --,.. 1 ii.
prm-iiw -, _ "I 1;“«1.
9410011 (‘\'1 "\ : 1". I" II‘ hilth‘
llt‘Xi guilt! v 4 i "'
WI)" l~ :I \i ' MM, v.47:
'l'lit-l'v i- in h ; .. \-V, . J
“'lly Hi. iii”) 1 " 7'. “V Hu‘
iiil‘_\', Mr. ,t, . M "“Q
comics from H “I
is luvi‘il \\ ii'v . W: I {W
plain ii tin. . V II . I'll-
unfx’klmm Hi‘ - 4 . . .‘I """W
ibis [luv “r .w E l‘ ‘1‘
illiil?i_\ L. m I“
'll loll; Min . ..V"V:"\
1’llt'~\ I 1: 1|] ‘ \H .‘~
on mmv. .~‘:: , i M'“
(1!” «mil V-gn -I _ H W5.
L'lllill'. l mu > ,' "”5
lion) lli:-‘ ‘33: i 1“
poor plnymn Al \ 1 13 ‘ “V"
I bl‘irli iii L5 ‘M' - ‘ '--,...“[}I1h~
wci'c ui,'_\ l, . .- V, M
l‘l‘S hut} iii. iv ,(0‘
inc ui nil. ‘ 'l‘ W
l hul't- M: ‘1 . .. V“
chess. linr up ii .» .. . l 1 .
(;1‘rlilllll’gint‘iim" pl \\- r. H “I”:
was an um um. . I n m "
Thou l ill‘l‘i‘. :‘ ‘,_. ~ \V \V I‘l‘i‘l‘K‘?‘
iill‘ {ll‘KLlill I‘lm H ”J. H‘
with Cl'in'm - ,:.:'V\ a"
IZligimM. l l m' i‘ ,V 18:.
yet, Im! film is i 11“.... .'
>51)Sill‘ ulnw :i c l 93?:
ulilillii'l' "lull . i i (‘va g .1 9“
Alm‘l‘lni, in; l . V III,“
lli‘t‘li u L'li ( l , 4‘..v » . 7-H”
yi'lll‘t’. UM. in, 3:.“
liznmeu .u ..
SEE SUIC'” tr: .3an
lnllu‘mi'fl Arr. vr- .1. “-171"; t"
("who - w ~ . . w a.
,A, .. r‘ l ”f. ail
cm. H l
as usual, add a cupi‘ul of Qufll‘li'i‘l‘d .
with top milk as a dessert or sumwr '
time cream onehalf cnpful of shori- “mi .1:
using with one cnpi‘ul of sugar. then ,i ‘
(Bill
ll lung». 1. map.
K’w‘m ' “ I \1..i..m
i‘inz‘. .- '~ , "a.”
lll‘lli .ii' '1 , ”Huxlx
"n l‘ i‘ In INIIIH
"hail‘zm . i‘ .. I
lliutiqm ,, .
l‘r‘miy it: 1 . .
iJiUu' if .‘ll
Potato Fl ‘ \',"'(i
A Hill) Hail
from ill I ' in”
flour 01‘ (l‘ Y-i' 12;:
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fi)!‘ “S in .Ili‘i .I r “WV“;
i'i“\“gi tlv v H. Li:
thing . [Hired
of illipmini . MI.
0f U10 l‘l‘m'll mi . 1‘ IuII
('ilit'npu .7. ‘ .. .IIII
USU” :I All .1 II
“.10 )‘iil‘pil. . IIIIII“
fltll'll' r-Ilppi}, . -I Lt Ii-IIIIIH
hicccpinliiiv . I.“ .
hour will nl-c' .iI ~:vd
criticism. mil ~
prove Illili'l‘ l . T . ' t
No Respcc‘ui o’ PNEOMII
Lilw (inform-2m v - \ 1w “Kw-3:11!"
persons, as :1 .‘*’ ‘- H I'ilzIIvII
mpht‘l‘ in ”21‘ t“ . i" (I- :III "I“:
bison, fedora} [ll'rl' ‘ “mi: .4. ‘
testify. III MI no.
This young on
Wine of polish) i" l . ui an”: .1}.de
- fill Prodig~
milling: w. y o‘c'im T
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Norwalk Chronicler