Evening sentinel, Thursday, April 7, 1921 · page 10

 
 
 

 

 

 

 

$129 KIT cam

 

 

- courses

(6:). 1920 \V eater-n Newspaper Union.)

'In life there's many a pleasure.
' A bliss for every bane.

_’.A) measure take for measure.
. There s more of joy than rain.

ill: thinking. yes. and drinking
:Great solace there may be;
I And a sweeter draught

Wu never quart

Than Just a cup of tea.

 

SEASONABLE RECIPES.

 

I
u... .I.—-

Pears will be in the market“ until
hmnksgiving time and after. One of
th 0. preserve com-
binations which
.will be new to
some is:
Pineapple and
Pear Conserve.———
To each pound
of fruit allow
threc- fourths of
pound of sugar and three- fourths
a cupful of boiling water. Dissolve
sugai in the water and let it lIIIa
. the boiling point. Cut the pears in
hive . lengthwise. Remove the cores
and skin and add to 9 hot sirup;
M Cook until the, pears are tenIlcr.
”dd. for Uilt‘il pound of pears. one can
pineapple. the slices cut in quar-
. rs; add tlzo sirup from the can and
cook until IEI-I fruit transparent.
(h!) and sIIIIl as usual. '
Popcorn Bails.”.\lili one and onc-
if cupfuls of s::;:tr to ono-lIIIif cup-
I of Inoiassos. oIIII-titird of II cupl'Iil
of corn sit'up it‘ll'i oIIII»tlIird of II cupt'ui
of boiling wIIth‘. t‘oI-k. washing down
{he sidIIs of the pan with cold water
So kIIIIp the sun: II from gIIIiniIIg. (‘ov-
(rand lIt s I am fiII- minutes. then un-
cover and oil to 27‘ IlIIgIIIIIs 1-. Add
two tIIhic.-pooIIfIIis of buttIII and hali’
I leaspoolzt'atl of salt. mix and turn
Mr fiveI quarts of hot-popped corn.
Mix the oorn and candy thoroughly.
then hutlcr the hands and roll into
balls.
3 Pineapple Cr'eam.——lloil one-third of
cupful of sugar and half It cupful of
grated piIII-applo. julco and pulp. until
It makes a soft bail in cold watcr.
ur in a' tintI stream on tho white of
:2: egg bcatcn stit't‘. \thn cool fold
in one cupiui of,croam bI-IItIIn light.
hdtl a taltiospu‘loufui of lemon juice
and fill the mold. chili and lot stand
ynfll firm.
I Plain Spcuge Cake—Boat the whites
bf titre-e cg:s until stiff and tho yollzs
til thick. into tlIII yolks gradually
.t one cupful ol‘ suuar. add one
fablospoonfui of lemon juice and two

 

is

i

OUR choice for spring may fall
upon a suit—or upon a oIIII-picr‘e
frock or a coat dress that lIIrI-s you
away from your old alloglamc to
skirt and coat. liach is as smart as
the other for strcci wear. as lug-In?
lousiy designed and as well tailored.
It is almost necessary to issuc a quos-
tionnairc in ordI-r to know which is
which. for in gonorai outllnI-s tin-y
are much alike. 'l‘iwra are almost no
severely plain nuuio:s and tho domain]
for decoration has brought out a
L'rcat deal .Ihnt is novol and hand-
some:

in the plcturei‘abovc, both a suit
and a coat dress IIrII rmtroduccd. the
suit at tho loft depending on its nov.
cl decoration more than anything else
to distinguish it. It is made of it

4’

' blespnonf‘uir. of cold water. Fold in dark blue twill and has a plain skirt
whites and Into I-upful of sit‘tod tuned into II plain band about the
r alternatoly. iiako in a tube pan bottom. This band is studded with

The straight coat Is
in at the waist line

Jet cabochons.

' lblrty to ioIIv minutes
a little drawn

We; Mme.

 

 

by It own! and finished at the bottom
by It band IIorrI-sqmnding with that on
tho skirt. lI‘lIIriIIg sleeves and stand-
ing collar .IIrc notes in the spring
Inoulos which this coat repeats and
How III'o both oIthI-llishcd with cubo-
chons which finish their good Work
by dotting the front with bright points.

’l‘lIo dross at tho right is built on
chomiso linos. or oloth comhlnod with
satin in a IImItI'asting color. Four
satin-linod pIIIIols acI-cnt its unbroken
llnos with tlIII satin glimpsed along
tholr odgcs. The satin/makes also
illl avnplo vostce and narrow collar.
crossod at the front. and appears
again in undorsiccves, visible through
slashcs in the forearm. This touch
on tho slocvcs is smut-thing new.

mamnmmm

[— Gems in Sparkling Millinery ]

 

 

i ((0. 1920.

\‘.'r~stol‘n Nowapapcr I‘Inlon)

’Smilc. and while
i smiles:

l And by and by there‘s miles of smiles.
iAnd life’s worth while because you

smile."

you smile a nother

“THE TURKEY OF THE SEA."

y of tho son" and it is oasy to into:—
int- when i‘illlni.’ tho tit li-
tili It it

FTllllil fish has hoou callod “tho tur-

t'atc tiavoI'IIIl fish
is ll III-IIr I'olativo to the
tnrkoy or chicken. Tuna
lish. flaky while and (lo-
licious. may be used in
IIoIII'ly :Ill III-cipos \thIrII
the moat of pouliry is
Itstotl.

£\
‘l

..v.
.II.t\

 

 

sIIIIIlwiI-h .which is
broads may bo pro-
Makc a pasto oi'
threo lIaI'IIIgIolIIIIl oug yolks. two
.lahlcapoonI'IIi. of butter; add «Inc-half
icnpt‘ul of tuna. llllt‘-ii:llf tIIIIspoohfIIl -of

III! li'lt‘ lIIIIspIIIIIIftIi of

dry must; ll'Ii’:
oppcd t. on I... (‘hop tho \leiiI-s vcry
if tho Iaixturo

:flne and I:I.bi sot-Ins
dry add a 1' .’.l o viIIIIzar and olive oil.
i Tuna SO' Iii..~-MI-it two tabicspoon-
- is of buttor in a saucopan. add
luIree [failit'sgllllillfilis' of flour. oIIII-half
spoonful oI' salt, cayctme tn tasto.
roe-fourths of a cupful of milk. I-ool:

til thick. I'IIiIl throo. well-bcIItc-t? yolks

mitt-Ii for
'parctl as follows:

 
 
 
 
 
 
 
 
 
 
 

nd one I-IIpTIIl of 'tuna. Cool. Add .
' stifflt- h. .I..” \v‘hnpg‘ m”. I“... a (l MATTER what the times may
buttered 1.. .. dish .lilti Inttmxrm- illif ”I“: ‘0 OHII‘I‘ businoss, that IIf
an boat in a IIIoIlIIIIIIo oven. Solve ”19‘ Inilliner £005 "NWT”.V forward as
't once. Easter draws nII.IIrIIr A good many
Tuna jn Peppers—(ht ”,9 Mom concessions turn be made to economy;

for this: spring. but what everclse
she docs—or (lacy’withoutufair no
ma'ti simply cannot afford to live with

Iis, removing the \‘I-ins and seeds of
ix green 1w Soak the poppors
cold wator. boat four eggs slightly.

I»; IIIi'S.

dd one IIIIpI‘IIl of milk. two ('lllifltls4pf out a now spring hat. Last year‘s

mm and Into r-upt‘ul of bread crumbs. suit may be .furbishcd up or last
It. and pr- Inpr. 1mm.- {hp mixture year's frock renovated. but last year's

Into the rpm-rs. sprinkle buttered hat is very ancient history. _

(rumba ovor the top and brown in the Millinery shops are beginning to

Mon. Servo piping hot. hum with \vOmen in quest of ‘spring
Drawn Butter Sauces—Melt" one- headwcar. Their many convenient

Imirrors reflect the, picturesque and
sparkling hats that are to make this
a memorable season, on heads 'that

earth of a I-IIpt‘IIl of butter. add one
(aim-spoonful of flour, one tablespoon-
of loan”. juice. «alt and pepper and

one IIupfrIl or hot water. Mix and find their charms enhanced by~them.
bring to a boil. ’ There is a shape for every face, and.

Tuna Sandwiches—One cupful of 'all one has to do is to put the 91d
Inked tuna. two teaspoonfuls of mllilnery axiom into practice when a
named butter, one teaspoonf'ul of selection is made. “A woman should

look better with her but than without
it". is the golden rule for success in
choosing a hat.

A group of five huts shown above
merits study. It portrays’many points
in the new styles that are command-
MW 596g 'ettlnttmmuLthe first is that hats

on juice. one tcaspoonful each of
minced tarragon. cltcrvil and gherkius.
nix well. adding a dash of paprika
Mud salt if needed and spread on very
Which'I-Il'lor II bread.
'day coach “Sven
a.omtcli behind“. :
.srontaog them, . '
I . Dim.

 

 
 

 

 

 

contribute their
Lines are graceful

and fruits

llowgrs
wonderful colors.
and subtle—each but must be seen on

the bond in order to be properly

valued. ‘
The turban at the upper‘lctt of the
group has a sparkling cellophane

crown and n cOIonet that combines,

satin and cellophane. A vIer) gener-
ous sweep of aigrettes attests to the
vogue of picturesque millinery. A
wide-brimmed black hat of fine straw
braid is one of many that are draped
with long scarfs. of lace and very
often. their crowns are enciIQled with
flowers. A simpler but at the lower
left is covered with crepe de chine
and embroidered with beads. Its com-
panion at the right is a modified
poke bonnet covered with silk petals
with a cluster of cherries "dangling
from the side. At the bottom of the
group an intricate shape sparkles with
black cellophane on a henna silk
ground and boasts a richly embnold-
ered silk veil in black for its life
companion.

 
 
 

 
 
 

I
(Prepared by

XVI-KY RISK WEI‘ FEET \Vl—IEN SHOES
CAN BE MADE QUITE WATERPROOF

 

 

 

 

 

 

This is All You Need with

the United States Depart-
ment of Agriculture.)

Nothing is much more uncomfortable
than going about with wet shoes, yet
even the most forchandcd are caught
occasionally in a storm without rub-
bers and wet feet is thclrportion, as
with those who dislike and seldom
Wear overshocs. Although rubber
overshoes and boots will keep water
out. they also keep the perspiration in.
Moreover. they are cold in winter and
hot inasummcr. For these reasons. as
well us because of their excessive
weight, rnhbor footwear is objection-
able to many people: but Ilcpendouce
for keeping the feet dry must be placed
on rubber mII-rshoes and boots or wu-
terproofcd loather shoes and boots.
The burcau of chemistry. I'nitcd
States Departmcnt of Agriculture. has
recently complotI-d II series of experi-
ments on tho arc and use of lcathcr
and rcconnncnds _watcrproofing the
shoes that are worn in the winter
and spring months.

Not Wholly Water-Tight.

Leather and boots. as they
arc made nowadays. whon trIIIItIIIl to
make them water rosis:ant.'a‘.lnw the
entrance of some water owing princi-
pally to the difficulty of completely
waterproofing the scIIIIIs. Such foot.
wcar cannot be expootod to keep the
foot perfectly dry if worn for II long
time in wot woathor. nor fill it tako
the place of rubbcr ovorshocs or boots
for walking in wator, slushy .sl.tl\\'_ or
very soft mud. They are vIIry sails»
factory. howcvcr. for protecting tho
f'cct (lurinz: rain or snowstorms and
for use on \vot pavements or wct
ground. They also kecp the porspira
tion in. but arc not as ttlIJIIIItiuldtlIio
as rubber in this rospcct.

The application of oil or grease to
lightscolorcd or russct loatlIIIr dark-
cns it. more or less. and also makos
any loathcr morII difficult to polish.
\l'liere this is objoctlonablc. only the,
solos of the shoes should bo water-
prool'od. The tippers can be madc
I'pIitII water resistant by the froquont
application of good wax 'pIIiislI.

The occasional use of castor oil on
shot- uppers will increase tlIcir water
resistance. as well as their flexibility
and IhIIIthility. without greatly inter-
i'IIrinc with their being pollshod. if
the oil is applied lightly to tho clcan
dry shoes and rubbed in until the
leather is dry. they may be polished
inuncdiatcly. although it is better to
wait until the following day. If the

shoes

 

 

oil is applied too heavily. it will be
difficult to polish the shoes and the

‘Nhich to Waterproof Shoee.’

resulting shine will not last very ion".

in summer the grease used for wa-
terproofing shoes and boots should be
harder than that used in winter. Since

hcavlly greased shoes have a tendency .

to cause the feet to persplre and swell
in hot weather, and there is also less
nccd for the water-resistant slices in
summcr than in winter and spring.
it is rarely advisable to put as much

grcase on the shoes at that time 01...“? Paris dressmakcr and mum"..-

tlIII year. In summer, the quantity
of grease used should not exceed the
amount that the'leathcr will take up
without leaving its surface greasy. in
winter. ospoclally if it is desired to
got the, greatest water resistance. a
mixture of grease and oils that is not
too hard when cold is required; more
of this grease than the leather will
absorb may be used. An excess will
do no harm and will make the leather
more water rcsistant.
Waterproofing Formulae.

- For waterproofing boots and shocs.
nothing better than the following sim-
ple formulas is known to the Depart-
Incnt of Agriculture. “’hlle the dc-
partmcnt believes that these formulas
do not infringe on any existing patents
or pomllng applications for patents. it
can assume no responsibility

Formula 1: S ouuccs of neutral

wool ng-Iisc. 4 ouncos dark petrolatum, .

and 4 ounces parnflin wax.

Formula 2: 1 pound pctrolatum. 2
ouIIcIIs beeswax.
Formula 3: 8 ounces pctroiatum.

i ouuccs paraffin wax. 4 ounces wool
crease and 2 ouuccs crude turpentine
gum (gum thus).

Formula 4: 12 ounces tnllow and 4
ounces cod oil.

Should Be Melted Together.

In each case the ingredients of the
mixture. should be melted together by
warming them carefully and stirring
thoroughly.
talncd if the grease is applied warm.
but it should never be hotter than the
hand can boar.

Grease tlIIu'otIghly the edge of the
solo and the Well. as this is where
shoes lcak most. The sole should also
be thoroughly imprcgnated with the
grouse. thereby increasing its water re-
sistance. durability. and pliability. The

sale can be most conveniently watIIr-'

proof'od by letting the shoc stand for
about in minutes in a shallow pan con-
taining enough of the melted water-
proofing material to covor the entire
soic. Rubbor lIccls. however. should
not be all Imod to stand in the grease.
us it sortt as ilIIII 'ubbcr.

 

CONDIMENTS BIG All)
T0 ATTR'ACTIVEN ESS

 

Diet Must Flease Palate as Well
as Give Nourishment.

 

Rightly Used Various MatErlalI Are
Utcful in Making Different Foods .
More Pleasant—Some Fur-
nish Minerals.

 

 

III this voar of high prices. pcople-
aIII inclined to look ask ancc at foods
that do not sccm to them to possess
plenty of food value. III providing the

not ovetiook the fact that the/ dict
should be pleasing to the palate as
well as nourishing. There are some
materials which are not depended up-
on to furnish body nourishment.
though they add to the attractive-
ness and paiatabliity of the daily bill
of fare. Among, this group of highly
flavored materials, commonly spoken
of as condiments, are vinegar. spices:
flavoring herbs. horseradish. flavor-
ing extracts. lemon juice. onions,
parsley. celery tops. and sweet pep-
pcrs Such materials may not be ah-
soiutcly needed by the bddy. but. on
the other hand. most people seem
agreed that rightly used +hey are very
useful for making palatable dishes
which might otherwise be much less
attractive.
ed amqng the condiments—onions,
parsley. celery tops, green pers—
while.- valuablo~as are the othe con-

al value as they supply mineral matter
and .vitammes. '

When one is striving to make meal!
reasonable 1 cost. greater reliance
than ever in on such neutral

 

Li'UO
.. _I no

Ilict taty essentials. however one must P

The green vegetables list- '>‘ ‘

diments for flavor also have'addition- .

 

flavored foods "cereals. eenp'l prod-
We”!!!

In such cases condiments and souson-
tags are a itch) to variety.
buns. for instance. thanks ”to their
distinctive flavor. sIIcm a very ditl'cr-

out thing front tho biscuit or bread
they replace. iiiIIo or beans cooked .
with tomatoes. with a grccn pepper

and celery tops added.
feIcut from plain boiled rice or beans.
Cream sauce for fish
thing very distinctive when lemon
Juice is IIIlIlIIIi to give it a tnild tart
flavor. Boiled

the beef broth with flour and to add

grated horseradish enough to give it i
It good flavor, then pour this over the '

sliced meat.

The thing one must not forget. say
Department of Agriculture experts. is
that a truly varied diet, one which in-
cludes all five food gnoups, namely.
vegetables and fruits; milk. eggs
meat. and similar foods: cereals and
their products; sugar and other
sweets; fats and fat-rich foods. is

essential in order that the needed food

constituents mayall be supplied. Dif-
ferent methods of cooking everyday
things in "such varied ways that they
make savory dishes means that the
diet: may be varied without much ad~
ditionai expenbc. . Accomplish
variety by the aid of judicious use of

condiments and flavors with common.

Ifoods.

. Bed. spring: painted with alumi-
num paint will not rust.

O O f

Cinnamon ;

 

 

t

 

i

iicttcr penetration is ob- 5

i

seem very dif-

becomcs some '

beef with horseradish .
sauce tastes quitII different from plain ‘
boiled thcf, yet it requires little time, I
trouble. or expense to thicken some of".

= New Red Types RunIFrom Dark-

 

 

tbts .

i'llNES 0F RUST
LEAD It) BROWN

 

est Into ‘High Tints That
Touch on Russet and Gold.

GREEN IN FASHIUN’S FAVflB

Shade lo Promised Bright Future, Es-
pecially the Dark Bottle and Olive
Hues—Navy Blue Losing
Popularity.

 

 

 

 

Color. always anoimporlaut factor
in fashions is claiming more than:
usual attention this scar-Ion. This
practically the first time notcs a Paris 3
fashion correspondent, that the I’IIIIis I!
drcssmaker has had an opportunity to ,

is:

'launch absolutely postw-at colors Dur—

ing the ycats that have SUCcIIIIIiIIIl tho ‘
signing of thc armisticc it has boon .
largclv a question of using up stoIks 1
of both IIIaIIIIfaI-tuicd goods and raw
materials. But throughout tho so a-
sons which havII lntcrvcncd the French
manufacturer has had time to I‘t‘atljllst .
himsclf to a no“ rIIgiIIIc. so that what .
is being shown this wintor as novcltv
is actually ncw. Hence the new col-
ors appearing for 1921 are Worthy of ‘
more than passing mention. l
Strong. w ell determined and dIIfinltII .
describe the tones shown on tho color 3
cards for next spring. The choice of .
Is .
equally well dcfincd. Rod is tho pros»
eat winter novelty. and it is IIIItiIIi»
patcd that its favor will be lIII-IIIasI-Il
in the spring. In tho now rod soriosi
rust shades still are immensely popu»
lar. j
Rust Color Leads into Brown. I
These rust tones gradually load to‘
brown, a color in high favor and shown
in a very large assortmcnt nr toncs.
running front the deepest soIcallod,
black browns into high shudos that;
touch on IIIIssIIt and gold. I
There is no reason why
brown IIvIIr should have boon consid-
cred as bolouging to the autumn and
winter. They are intiuitoly moro suit-
able to wcar in tho springtime. Whoa
tlIII littlc grocn buds are shooting
forth on tho trees and naturo every-
where is putting on ll(‘\\' IlrIIssos we
feel that no must be in kIIIIpiIIg with

our surroundings by being IIlotlIod in
fresh now raimont. and no t'nlnr

adapts itself so readily and so (‘lll‘l‘l‘-
fully to the mood of spring as bright.
warm I'cIi. Nor docs it (Ivor show oil"
to greater advantauo than in Mich a
setting as tho soft green of ncw foli-
age. Later in the summer. whoa Ila
streets arc hot and dusty and tho
lIIavcs pIIrchcd and brown. rod is noI
attracthII.

Green is annthcr claimant for
lon's favor and a big future is propho
sled for it. particularly the dark but-
tle and olive shades.

In the new cotton materials for tho
coming SqumIIr grccns arc pIIoIIIineIIt.
It is lutotesting to notice tlIo exact
ncss “-in which all the shados soon in
silks have been reproduced in cotton
fabrics. TlIIII‘II {il‘c lovely HOOP-K‘l‘t‘I-ll
orgaudios. with shadow printiugs in
Ill

lightcr shades of the same color.

(x

 

 

 

 

 

 

Coat Dressror Réoe Manteau by Che-I
ruig Developed in Velour; do Lalne ‘
in the New Plantain Green. .

course. this treatment is not confined
to green, for the new cottons appear
to have been successfully dyed in
every hue under the sun. Hbut much

I mode is made of the green shades this
i year than for a long time past.

 

 

Navy Blue Loses Popularity.

Owing to the marked preference for
the foregoing color blue is less im-
portant. in fact. there is a minimum
of blue in the new coiorwcards in pro--
portion to the prominence of the above
mImtioned colors. it will not be easy
I‘for the American woman to depart
from navy blue. which always has
been a favorite with her. She has

Floor cushions for toot- resto- fife .warn it so continuously that the navy

‘very much used. under the desk.
tore the daybednndbetorethenre.

to. ,

Forimawhomvelvm

 

be- blue dress or salt has become almost

a national uniform. It will be refresh-
ing to see I number or other colors.
nor the and “meat criticism or our

mm is on ma. gm-

 
 

rcd and * '

{ash f.

, has tho
ovIII‘

 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

chooses the sum.
model.

in lacos. \l .'. .,_
tbc iiiUlli‘illilI: II
\‘(Ii‘y pronoun-I l
torn vIIils ill u‘
the smartost ill
lll‘t‘ looking lotI-
lcr and curl)
orctl voils. It...
constituto iiil‘ .
very smart h:I
a predominant.
apparent.

Feather: in Gran

(‘tls‘iiy it I. ‘-
IItId itiL‘i'l‘ilI
no lontzI-I' to l '
of tho lII'\\ »‘
l‘I'IIi'III‘IIIII !'

' “do.”

li'lli ‘5

In...
E m

i\ .
(‘\'IIlllll;_' loan.
which silow‘a

 

Jenny Modt: l‘
opcd m DI... .2... II.
'Trlmmed \\.I.‘

II: l.II'I\. I‘
-‘.‘I~.> I?

.I
y.
tl‘ .._

III; [Iztul .: 1
Robc Mrv‘.
'i'luI'IIII

timid-nu: l

ill: f. lI ;

Il"-“~\l. Slit

I‘l

l‘ls Is

l.‘i““
III l‘;.
Ili'I‘ss, .‘l‘ .
l‘ti IIIIIIlI
lI'htt in:

.II i.II.....
l'll‘tt'
I'lII lii‘i
it‘III-«IIs i:
:IIIIIEIII .I.
l'llll" . :~ ‘I
exactly lllw :' ..
liItI i2‘i"l
IglItl} l'l

IIIIIII .‘
I \

it‘\l

Iil‘

MIIIII .l
II'iIh Ila l“
Ililllv’IIs‘ ll (1‘ \t
it with for. '
llII‘ i:llf\\i:lil ‘ lI‘
also tlIo s'..,;I
stomach til..;I”'
IIlIIItll llIiI- II
Jenny Mo'trl l
(mo of .h- l
titwolo: ml
laiuc and ill“...

is
..I

 

I'l’l'

 

tlIII simian}
(ii. i
gray

long sash

bIIIIutiful

 
 
 
 
 
 
 
 
 
 
 
 
 
 

is :IttaI-hod to It.
(‘tll'vctl slIIIil is II?

There is I.I.~
O\‘(‘l‘ lIIn;_I slIiI'ls ‘I;
Pincus \\ili‘l‘t‘ IIEII' (Wm.
Ell‘f‘ iiit‘ (il‘t‘s‘lilrI' LL. “Kw"
l’t'cmct is among Ill. . 'I Still.
stand out in two ow!“
Somc of hcl' Inn-Iv“ , ll :6

(Win ii

... III,“

Just to what
copt thcso lil:lllll‘t‘ IIIIIWI
to bc dotormitIIIIi .
l‘il I "“ k

A lilillit‘i Itl' thls I “Em
vclopcd in rod lat-o , hill
The novolty or lb. .... 4 ND
the form of tho Ill-Iss ‘I , ‘II A...“
iPl‘PSt. Titt‘ IIII'II Is ”it :I I‘l
and IIIrIbroiIloroIl in gnltl '! .7. flat
low waistline girdlo is 7. . .;I~ “l
trs and beads

Conservative boIIsIIs sI'I-ll II: V”-
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letage and slcev ”m “I [m "H ‘

be noted. how ever
draped tot-Ins suggest a pt in

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