2);
.
'34 I:
if -' “moo and
7;r
. Anita difference between pieau
, and unpleasant people is mainly
, , the latter domand consideration
*0 the rot-met— are quick to sin it.
H
Au. .,
1,331.3
WHAT TO, SAT.
,3 good nourishing soup is always a
' e dish. especially during the
winter months.
Veal Soup. —
Cook a two-pound
knuckle of veal
slowly in water
till the meat falls
from the bones.
then remove the
'.' bones. There
“Id be live or six cttpfuls of stock.
“I two cupfuls of diced potatoes and
”k until soft ; add the meat. one and
“half tunic-spoonfuls of catsup, one-
.“ teaspoouful of flour and one-
“th of a teaspoonful of pepper.
lug-ken slightly with one tablespoon-
Heacb of flour and fat cooked togeth-
C‘: Pour over one hard-cooked egg
a serve with thin slices of lemon on
”i of each lllFll.
. ’ Onion Soup—Slice six medium-
onlons and took in two table-
. nfuis of butter, stirring frequent-
:; until light brown. Add two small
“a of consouum- anti two cupfuls of
, a Water; cook gently for 15 minutes.
‘11! three tablesprmnfuls of partnesau
d‘eese, one tahh-spooonful of kitchen
banquet. one-half teaspoonful of salt.
’ [cw grains of pepper. celery salt and
, prlka. Pour into a casserole untl
he )5 minutes. lleef stock or broth
y be usul in place of the consomme.
Stuffed Turnlps.—l’are half-pound
ips. cut slices from the top and
out the inside. leaving a half-inch
Cook both the shells and cover
ll half done (15 minutes) in salted
ter. then arrange them in a buttered
lug pan. filing with chopped season-
meat. crumbs or rice. ('over with
tops and fasten each with a tooth-
. Pour around them the water in
h the turnips were cooked and
until the turnips are Well done.
1' off the liquid and brown the tur~
. Serve with the hot sauce poured
d them Just lll‘rllrt‘ taking to the
c. The portion scooped out maybe
In various ways- as soup or t'Onkt‘ll
mashed as a vegetable.
“pl. Pudding—Slice apples to
1 all a deep pie plate: cover “ltlt
rich biscuit dough which may be
1' rolled out or dropped from the
Bake until well done. turn.
r well, add sugar and nutmeg.
SEITQ bot.
W M10.
(a. ls2l Western Newspaper Union.)
I! you lt.'.t-nd to be happy don't. be
“olislt enough to wait for a just
ause,
There's life alone In duty done.
rd rest alone in striving -Whlttier.
WHAT TO HAVE FOR DINNER.
l tomato soup without meat Is one
the good, hearty and easy soups to
i
prepare. in a
good-sized sauce-
pan place one
sweet pepper. one
onion, one carrot
and one turnip,
nil medium sized
and finely minced.
Add a s'prig of
”Icy. one stalk of celery. one piece
bay leaf, oi o leaf of tubintge and
cloves. Add two quarts of toma-
nnd one quart of water. If fresh
blues are used, do not peel them.
or and sluuner one hour. or until
vegetables are tender. Season with
[able-spoonful of salt, one quarter of
”Spoonful of pepper and two tca-
ftlls of suzar; more may he adds
accdrtling to taste. Strain all
ugh a miandct‘. Ilciurn the soup
:the kettle tutti thicken with one ia-
nful of flour and one table-
uful of sweet fat. One tnay can
soup and have it ready for rehent~
for an 'I .t-rge'tcy soup.
' Rice With Chcken—Take a young
ken, cut up for frying. Take one
poonful each of lard and butter:
1 In an iron kettle. When hot, add
chicken. two teaspoonfnls of salt,
iglttlt of a teaspoouful of pepper;
, and cook until the chicken ls
ha (this will take about fifteen
tes). Tin-n add two cloves of gar-
one small onion. chopped. and two
peppers. sliced. When these are
add one cupful of rice and two
In of boiling water. When the
is nearly done add one cupful of
ed peas and six choppedcllves.
with strips of canned red pepper
over the top for a garnish.
Apple Csks.—Liue a deep pie plate
pastry. then mix together one-
cupfnl each of raisins. rolled wal-
three-fourths of a cupful of su-
and one teaspoonful of sugar
kle this over the crust). 0a
of this arrange slices of apple.
three greenings. Pour over
one egg and one cupful of milk
; add one-half teaspoonful of
dot with two tea.
tub; of butter. Place in a mod-
: oven until the custard is let.
reduce heat. baking about flu-ty-
minutes.
,1.
E EXPECT the hats of ntillsutn-
mcr to be picturesque—that is
their definite characteristic—null they
are not disappointing any expectations
W
this year. A special vogue for large
hats. with trimmings of orgnudie flow-
crul favor in which trimmed milllnt-ry
is held, make the way of the large
but lead to the picturesque. Small
hats arrive at the same goal by reflect-
ing in their shapes periods in history.
by their management of color anti by
various subtle, but efl'er'llve tut-ans.
Four hats that rcllect this mood for
hats with a flavor of other days among
their intangible assets, are presented
in the group pictured here. They of—
fer suggestions III the important mat-
ter of millinery for the wedding cere-
mony. revealing two models well suit-
ed to inrillesnmltls and two for moth'ers'
x the high, contracting parties.
Lace, net, halrbrnld or any other
diapinmous tniillncry fabric might
make the lovely and summery h_at at
ers and graceful ostrich. and the gen-,
the top of the group and it may be
imagined in wcdgcwood blue with
ostrich fines and roses making a
iwreath for it and completing an ideal
lint for the bridesmaid. The small
lmnnei‘llke shape at the bottom of the
picture covered with silk and having
‘medallions and frills of lace out on
is another but suited to the bridal
cortege. It has bridle and small
streamers of narrow ribbon. The state-
.iy small hat—with a Russian flavor—
at the right of the group will grace
the head of the matron. or she may
elect to Near a fine mlinn with whorls
of delicate feathers as pictured at the
left. In choosing either of these
shapes the matron is sure of a spirited
hat to be developed in more or less
brilliant fabrics and colors. according
to her type and personality.
as»;
ye?
i.
BRHAP/S the main
negligees stimulate the fancy of
designers into unusual flights is that
these artistic souls may select any
style of drapery from any period of
history in any quarter of the world
and use it as they hoe fit. for these
reason why
intimate garments. The lovely drap-
ery of the Greeks with a charm that
outlasts the passing of centuries. no
aces‘them more than anything else.
hence the prevailing long lines and
graceful arrangements of drapery
that characterize the indoor apparel of
women of leisure.
‘_ Lovely drapery and beautiful color.
contribute their part to the success of
the simple model in negligses which
is pictured here. The designcrihis
made it beautiful without for-fitting.
_to-bo practical and has introduced/s—
This very np-to-date decorative feat-
ure seems quite at home in the com-
pany of Grecian lines. Brides will
appreciate the beauty coupled with
durability In this item of their tmus-
senu and its becominguess.
Crepe de chine is among the most
durable of fabrics, but it has a rival
in mother lovely tissue and that is
fine voile. This material ls exquisitely
woven and colored. and adapts itself
to graceful draperies after the manner
of crepe. Both are washable. Voila
.iuvitos the company of lace and rib-
bons for its decoration and will give
a good account of itself in Indigo“.
breakfast costs or houdotr m at
wherever else dainthcll. ll! color,
and durability make a combination to
ho desired. '
Blua Serge Outfit Has Lost None
of its Popularity.
Favorite Frock ls Simpler This Boa-
son—Ilaay of Them Have Lit.
tls or No Trimming.
The blue serge oneplece dress has
lost nothing of its general popularity.
It 1|. Perhaps. almpler this year. for
very many of them have little or no‘
trimming. There is the blue serge
coat dress which is a stunning thing
when it is well done. One of them
was mndo’ with a wrapping sort of col-
lar trimmed only WIIII two wide folds
of the serge itself. There were three-
quarter length sleeves with wide cuffs
formed from the same grouping of
folds. And the dress then opened at
the left side where a diagonal line
formed the opening. and the whole
thing was held in place by a narrow
tied belt of the serge. You can see
that there was not a single bit of re-
lief in the shape of trimming or col-
ored facing, but the gown was smart
and its chic was helped along by the
addition of an entirely dark blue but
made of a soft draped French futile.
There is a tendency to trim many
of the serge dresses with bands of
red. either of braid or of a soft
duvetyn that looks like flannel or with
faclngs of silk applied in some way.
This is a touch that is always good
with blue serge, and it llvene up a
dark gown without making It in any
way conspicuous.
Most of the new coat suits are made
to close In front with link buttons, so
that they have the effect of just meet-
ing Instead of buttoning over, as was
Trimming of Embroidery In Gold and
Rose on Beige Wool Coat Dress.
always necessary in the past. 'iltis
gives an open and informal line at the
front that is very becoming.
The serge suits that combine a one
piece dress with a cape are one of the
newest combinations and certainly
-«-r~u¢aeaus
O
.'
- 43"
are 'Ait
\
r
With rul'l'llngs of white organdio,
this Is a delightfully cool and crisp
outfit. it is youthful, too.
SEEKS BEAUTY, NOT QUANTITY
Bride of Today Includes In Trouaseau
Only Ample Amount of Lingerie
for immediate the.
Since the sheer and clinging fabrics
of outer garments have made the cut
and line and ornamentation of under-
garments matters of so much impor-
tance In the final effect of every cos-
tume, lingerie presents in some sense
a mode of its own with every changing
season. according to Vogue. The
bride of today no longer includes In
her trousseau lingerie enough to last
her half a lifetime, but the ample
amount for immediate use which site
selects malt-us up ltt beauty what it
lacks quantity, and the sums which
she expends upon it would have stag-
gered the wealthiest of her grand-
mothers.
Loveller than ever before. it seems.
is the lingerie which this season offers
to the bride. exquisite In its hand-
made laccs and delicate colors and
sheer and filmy fabrics. In the fine re-
straint of its dainty and befiutit‘ul cm-
bmidcries. The tendency to over-
elaborution which has at times char-
acterized lingerie is but little seen this
season. There are fewer ribbons,
fewer rosebuds and very little of the
heavily padded and rather showy em-
bruldcr)‘.
LONGER IN BACK THAN FRONT
Skirts in New Style Affocded tutors
eating Note in the Recent
Paris Openings.
Recent openings by Parisian mo-
distcs revealed the quirks in new
styles and revert-ions to old styles.
Skirts that were much longer in
back than itt front struck a new fash-
ion note. l’nuels in uneven lengths
gave this same varying line at the
hem.
Many of the gowns had all the trim-
ming on the front. and very little in
back. Plain draperies in back con-
trasted oddly with flower trimmed
overdresses in front. The new trlm~
things are wood embroidery—narrow
strips of wood. painted red. and strung
in borders to trim a blue serge gown—-
and black ivy garlands used on a
one of the most becoming that Women
have worn for a long time past. There
were some of full length. some that
ended at a three-quarter line and oth-
ers that, like the French ones, were
quite short. These shorter ones have
a tendency to chop in two the shorter
figures, but they are sweet looking ant
no woman with the possibility of ob-
taining one will want to be without it.
DECORATIONS FOR THE HAIR
Gold Ribbon and Braidr Jet Orna~
manta Fostensd to Voivot. Bronze
Articles Afford Good Effect.
Color contrast is a good rule for
making the headdress becoming. Black
hair is set off with gold ribbon or
braid, while auburn locks are stun-
ning with jet ornaments fastened to a
velvet bandeuu. Bronze ornaments are
likewise stunning for the titan-toned
coifl'ure. Bronze paint will quickly
coat all sorts of appropriate orna-
ments to make a headdress, such- as
flowers, leaves, grasses. Jewelry and
feathers. A silver wreath of small
flowers or just plain leaves is lovely
on black hair. Golden hair is beauti-
ful with palegreen turquoise or Dres-
den effects in ribbon ornaments. Tub-
quolse ,velvct caught with sparkling
rhinestone slides is another suggesn
tlou for hair ornamentation.
Pat-island’s Irldal down.
The selection made by one of the
m of white to:
beige afternoon dress.
l-‘ew evening miwns were shown
without picture hats.
FASHIONS IN BRIEF
Jacket sleeves are three-quarter
englh and flare at the edge.
With serge skirts are worn hlp~
length Jackets of quilted India silk.
A red .and white checked gingham
frock, with bindings and plplngs of
the red, is a distinctive style.
A touch of black cleverly used is
one of the best things to give char-
acter to gray. It must, however, be
cleverly used.
Hemetitching is a popular trim-
ming for cotton and linen frocks. and
a pretty conceit is the use of several
contrasting shades of threads.
For the little girl of three to five
or six years. colored dotted swiss
seems the tnost approved fabric for
dress-up frocks. Sometimes a trim-
ming of plain color or white organdle
finishes the frock.
Voile is the most popular fabric
selection for the sheer. lingerie blouse.
and cotton fabrics have slumped 30 in
price that very fine weaves can be had
at reasonablefigures. Often no trim-
ming is used except hand—drawn work.
bemstitching and perhaps groups of
little French‘kuots.
Dainty Cakes.
the dough in fancy shapes and bake.
_or sprinkle some W with cut-rants.
cut. out. in diamond shape, ‘rcd.
jsugarovertbetqaandhakeoradd
some mines and ‘
at In. , '
kind
0 watts" " 'ctitcttm
; "em -mr« :.',-l.~,...~,,;esi.
9 ' iiiill 1 ill
BOLD PUMPKIN VINE
NC‘E there lived in a his field a
vine among a great many other
vines, all of them some day expecting
to grow big yellow pumpkins.
"I cannot see the use of staying in
this field day after day." said this
vine as It twisted and strained from
the ground trying to see what was
going on.
“Keep quiet, brother." called the
other vine, “you will break away from
the rest of us and then no one can
say what will become of you."
“That Is Just what I plan to do,"
said the restless vine. “here I have
been growing for a long time and not
a thing has happened. This dull place
is not to my liking. I am going to
crawl out." .
“Better stay here.“ warned Its
brothers, “the golden pumpkins will
soon be growing and think how beau-
tiful we all shall be."
But the restless vine would not
listen. and day after day he crept
further away from the field and his
mates.
When it reached the cornfield the
corn wanted it to stop. “You are
Mm“ Ixflmrgeo map:
“4.9: re cry: 4“ rat/e
my: ow 7395 We!
safe here," they said. “Once outside
the wall and no one can tell what will
happen to you."
“That Is just what I want to know."
”2::
"35% j: :l V
i
will ll
side and what will happen u
out."
So on it crawled tin-mg. .1“. ,0
field, in and out. and by H,“ m‘
reached the stone wail ‘ ‘y it
But It was llill illrlllul;t.,,l 11'
gun to grow up the “:ill ,M Will.-
it reached the top. ‘ "
"All. III lllbl I lllzi Km't ; it,“ “I”.
outside a field." so] u. "
“All my days i llitL‘lti l.:.«.‘
the ground and
thing but \ines."
One morning a big; PM..." E"
on the vine. sin-win; put : r rent a:
road, and then tlu- \m l.“ .,, n,"
very proud. for as ild} “too, may
*' It; «it
inn 1"
I the,
lat”! W
“‘” "fie win s
(‘1'
people turned to loot. .u w
along on the stone Val!
“How foolish in}
live all their (lays on ‘ ..
thought the vine “ii. i.
the world and twin: : 'v
stayed in the field no "i ._
noticed me."
One day a pumpkin
of the blossom and vi, .1.“
proudcr than ever. I'v'il I... -‘.. If.”
kin grew larger it l't'.l« .‘ m. _ ,3?“
the stone wall and on. , 7m“ by
heavy and oil it : my trot.
from the vine. it was ~ i “Uh HM
no one bothered to {it i; -- ,1. ,
.m! l.
the restless \iue in i: .. of:
ill: "mt
are t.
'r "and:
lili‘: sit-mt »
W" in! it]
”w and Ln,
. i u‘
.‘l
" tTu-v
I‘il‘
iii." 5'
thl. ilt‘l
brothers growing in ti. 49.] “n ‘h
ground, for it ktwn . - w.“ iher
golden fruit would in
I) for ill.
farmer to gather.
HOW it \\'i\ltml El Nil (w ,‘"’l I
home and not run.‘ ; n u “H,"
place to grow.
By and by the t..;‘:.‘~ :Hw (54,,"
the vine began to \. . on I,“
momlng as li lay ~‘t :n'l tla
top of the wall a \l‘tcw. ' 1‘ if; at“
pumpkins- passed it ;- . - .~ 7...,”
vine knew when it ' t. '...tt
its brothers: in llll‘ 1” ll mm my
while it had tit-m a n ‘
ish vine.
It had seen the w ;-.‘ .,. (\f t}.
field, but it had not - w ,4 a;
the time it had , - . JUM’
while its brothers Em .‘w : t g 3.1.
low pumpkins of s; i. in...
.; ‘t
_ . ll MI-
1.1.;
said the restless vine. “What is out-
might well be promi
“3”: .U.\.)
THE RIGHT THING
AT
l THE RIGHT TIME
By MARY NARSIIALL m
Vvvvvvvavvvvvvvvvvvyv
HOW DO YOU so in
a, c. N. LURIE ‘ .
Common Errors tn l7";th and 3
How to Avczd T::...t
vvvvvvva—v
AAAAAAAAAAAAAAA AAAAAAA‘
\VEDDING ETIQL‘ETTE
Etiquette with all its liillenessesjmd
nicettes is founded on a central idea of
right and wrong-Dr. J. Brown. 3
i
00D form starts many a coupiol
G smoothly sailing on the sea of
matrimony. Family dissensltms and
misunderstandings. which have their
origin at the very wedding feast, often
end in serious trouble between the
bride and groom or their newly ac
quired relatives.
Remember then that Invitations ‘
should be sent out two weeks before
the date of the wedding. They should
be engraved and mailed in sealed ctr '
velopes with two-cent stamps. The.
plainest dead white paper is used, ab-
solutely void of any decorations save
the necessary lettering.
As soon as the invitations have been
sent out the mspective bride should
lay in a store of nice note paper on
which to acknowledge hcr gifts. She ’
should not write lengthy newsy letters
to each friend who sends a gift, but,
a brief cordial note of thanks. Each
day notes should be sent out in thanks
for the presents received, thus saving
that. rush that is apt to come if it is
put off from time to time. Gifts are
sent to the girl while she is Miss
Smith and should. if possible, be tic-l
knowledged' under that name.
At a church wedding the groom
with his best man awaits the bride at
the altar. The bridal party on enter-
ing the church usually Is made up as
follows: The ushers, two abreast, ,
come first, followed by the brides-
maids. also two abreast, then the maid
of honor and finally the bride on the
arm of her father or some male rela-
tive. On leaving the church after the
ceremony. the bride and groom come
first. the maid of honor with the best
man. then the bridesmaidsand lastly
the ushers. The father Joins the family
In leaving the church after the bridal
party. One side of the “church near
the altar is reserved for the bride‘s
family and the other for friends and
family of the groom.
Guests follow the bridal party to the
house where the reception Is held.
They greet the bride first. wishing her
much happiness. Do not congratulate
a bride. but the groom.
The bride introduces to her hus-
band any persons whom he does not
know. and he pet-[onus a like service
for her. ,
if a buffet supper is served. guests
(imp into the dining room as they
would for an afternoon tea. If a for-
mal supper Is served at tables. the
bride and groom, with their attend-
ants. are seated at one table in the
center of the room. The guests are
seated about them at small tables.
When a bride and groom return from
their trip, friends pnd relatives call
upon them as semis they are settled.
or as soon as the couplé announce
thclr Int day at home.
i “LIKELY" AND "LIABLE" i
l . , . . ‘
.“ ILI. _\ou «1w ~. .iin‘i
; II “It is not t' i l it'll
do so" "“‘ell. ll gnu
,\ .i ll!” be?
liable to arrest." '
The lorryt- l g s: ;' ll rm \
used to :Il.:~:t;t'w (E »:.t. ' 'lmti
is math l}. l. r'» "1.' ' l 'le :‘v x : -
,ers lit-lump. the words "‘ t-u ’j. and!
"‘llaltlt-." Ti-v 111:3..1‘ - ‘ . Nd
properly of ill‘ t\~".'. 'E .‘ -. .mpfid.
as very [‘l‘lilliti'lt. .oai ‘ ' lei
always i‘uulrulrlc. 'l.. v .s not
used pi‘ttlurl)‘ iii 2L. .. x. 1.x)”:
except to li.ll‘.\.li\ at. .. ..~ .r tr‘
injurious t-wnt \.i i:. ‘ ,\ ‘w'nll I:
person or tiling. '
‘ All eminent h-m'. ~‘
,thc t-ontliision 4" . w
Moral T1 udetu its . - » i
t‘VIlt‘lIN‘l’ lll' lll'l nu'
able that all their '-"‘I"
icrly in youth, wt 1' i ~
'of honesty. lle lt' . ‘w-»
likely that illi) v ‘ .. ~ ' Ii
men are lial-lv to ,..
FOLLOWED HER ADVICE
Dmhy: Sly Floio “:n did you,
over come to be an elephant trainer! :
Floto: Well yuh set My motile?
C'WBYI told me to try and waster the
”I things In lite.
____.(L-- _.
Quite 80. t
They m“! by ,t.;.fl,, .~ 73m “.3,
lug room at a rail“ .3 *' " “'
'Hl ha:
”7 ..\" 5""
{ ma
‘ , “Mic?"
‘t, .n ill.
\\ I ll. l
LMJFIIII"
friend," began the no. ~
in" of tracts, pct-sit.t~t\.'
ever reflected on the st.-
and the fact that (ll‘;'i‘
"Have I?" replied ilr‘
big overt-oat. Cllf‘t"‘i";“l
should say so. hit
agent."
,yflcct
till
0...-..
.._—_-_—=&“
. A LINE 0' CHEER u
'l'
By John Kendrick Banill
#5,”,
ECONOMIC.
Inn 8 fi' fill‘, all
P YOU would
doubt on.
Watch both your
your Outx0-
Enhancc the one.
other.
And you'll know ease and P9
my Brother.
(Copyri‘hl )
hid
in. new
.nd tit'b I”.
are.
(man
Norwalk Chronicler