w who. are telling unceulngly
in their hearts and W
’msmasmy'wm
is the burden of mound of
driving. ' ‘
w forward the world on its
3- ; 'v
with "your greeting can aid their
~ erflvin
T ., ‘.
3; ”In is the chance to make tier-i.
'” one their day."
N LIUAVOIY MTISFYING DISHES.
'Whfi a little corn is left from the
'evuuifcutfromthecob,save
it and add to a potato
salad, it makes a differ-
ent salad.
Hot Potato daisdi—
‘_ Cook the potatoesin thin
jackets and cut them up
after peeling them as
_hot as can be handled.
Mix with a good dressing
.0. seasoning will very quickly
the potato and thus make it
more palatable. Add a cupful
' firedded green mustard and a
-- ' chopped celery if at hand and
at once.
“toast ,wna Ham 8auee.-—Prepare
white" sauce using thin cream.
eupfui and two tablespoon.
nch of butter and flour cooked
before adding the cream.
- with salt and pepper and
~ one-half cupful of minced cooked
Pour over well buttered toast
Goring coup—Peel and slice thrée
» »- onions and cook in a tablespoon-
"d butter four minutes. then add
cupfuls of chicken stock. with
uupml of dry bread crumbs.
. - to the boiling point and simmer
- -dve minutes, then rub through a
and add one cupful of milk. Melt
tnblespooufuls of butter. add an
amount of flour and when well
pour over the hot soup. Cook
five minutes. add one cupfnl of
- .. and season well; serve hot.
"all. loe Cream—Soak one cupful
prunes in water to cover over night.
in the same water until tender,
the pulp through a strainer. Add
and some chopp’ed onion .
IN LATE presentations or afternoon
gowns for matronly wearers there
is revealed a line reserve in the use
of decorations. The management of
color and style features in tllem is
directed with cleverness toward dig-
nified but spirited effects and has re-
sulted in models of much-desired dis-
tinciion.
in materials crepe de chine. gear-
gette and other crepes are mediums
that all designers like to work with.
Figured foulards. in tapestry patterns
and others are made much of, often
in combination with gcorgefte. Luce.
dotted or figured not over satin or
- cupfui of sugar. four tablespoon~
of lemon Juice. a pinch of salt.
L one and one-quarter cupfuls of
3,3: , '1 cream whipped. Freese and
‘ with chopped nuts. Thin
.. may be used with the juice of
oranges, making a change which
very agreeable.
‘Mwae.
elmcnm
mx. Western Newspnper Union.)
/.
I
o
"y task wrought out in patience
Haunts a blessing to the deer;
> comes to the waiting Worker.
eludes the swift pursuer.
. A FEW FOREIGN SOUPB.
may of these soups are too com-
.. for a mere American to pre-
pare, for they call
for too many
things not easily
obtainable; the
following is a
good example:
Russian Cab.
bsge Soup.—Cut
into small squares
medium sized onions and fry
. in two ounces of butter. ilild one
one-half pounds of snuer kraut
-- ly chopped and stew together
_ I all moisture is extracted.
‘ . . o with a tahlespoont’ui of flour
' M three tablespoonfuls of sour
- . Mix well and moisten with a
«Nee quarts of broth. When boiling
dd one partly roasted duck. one
,. nd of breast of beef cut in three
tour pieces and a few pork sau-
Let simmer gently until the lu~
-ts are well done. Remove the
. ‘beef and sausages from the
add one cupful of sour cream.
. w to taste. add the meats.
. parsley and serve.
Fish Soup.——Sllce very fine
one turnip. one onion and
looks. fry gently in onetourth
of butter for a few minutes,
, the same amount of flour, mix
add one tenspoonful of curry
, stir for a few minutes and
with tish stock. non for
minutes, then add one small
' cat in squares, two ounces of
, ce. one small chili e r
*1! the rind of a lemon 31:33:;
twenty minutes. Add eight
‘ or half a pound of flounder
g squares and the same amount
> Ibredded small. Let boil for
”-glflnntel. season to taste and
,_.
. I:
.ll
s
H dealt—Put six ”and.“
and one and one-half pounds
W . —. steakiatosnironget.
"with salt. vernal-anal”
tho juice of the meat for an
Ema. {hen set over tbehest
" W]. Now add one
of water and cook
. Add sis peeled
a» pot-tease“ continue
.F
4..
taffeta is reckoned with in every dis-
play and favored in the darker shades,
as brown and blue and in black. These
over-draperies of net are often em~
belilslled with satin folds. or narrow
ribbons in -slik or velvet are used on
them in ruffles applied in festoons or
disks in graduated sizes.
Two of the least pretentious of the
new models, as pictured above, offer
the motions a choice of styles that
are simple and distinctly different
from each other. he dress of crops
de chine at the left makes much of
its wide sash and its long under~
sleeves finished with handsome lace
that falls partly over the hand. The
vestee of tucked butiste and the lace
collar display these two details in s
new treatment. On the tall model the
skirt is too short for the present
style. It is turned up in a cuff and
the wearer. if she be a matron. will
be sure to turn it down.
A brown satin dress with long side
panels of brown lace has its under-
skirt laid in side plalts at the front
and back and a long-waisted bodice.
of easy adjustment. that dispenses
with a girdle. Handsome lace form!
Either of these models “in
chosen by the mother of a bride or
groom at the wedding ceremony.
A‘s-2"“
'zs
. 1 m
at Ll. in the boyhood of the year”
devotees of the lddle'liear'e
call to country-readout! city bridle
paths. Young summer and early
autumn are irresistible to the horse-
woman and. if sheisnot already fitted
out. now is the time in which to get
ready for the. greatest enjoyment to
be got out of the spbrt. If a habit
is to be bought it should begiven
painstaking consideration. for habits
last a long time and styles do not
vary much fromsosson to season. it
is worth while to buy'them. therefore.
in good materials and there are sev-
eral models to choose from so that the
matter of becomingnsss may he gives
attention.
Variations in style are achieved in
costs. There are the loosely titted,
belted model with narrow belt made
at the natural in the cost.
twobutdon Mums at the '
i
[New Habits Enthuse Horsewomen
‘ .the
mild . lougwaisted‘nng’lisii‘ mfl'el
‘ Ma. . trim
'v - the paddock cos 'wi (El ’6!- .
from . perspiration .of the
protect them
horse. - . .
Trousers are made. in tissues-top
knicker style and an innovation among
them appears in a model that fastens
with buttons at each side a the front,
but it has no advantage over the reg-
ulation model. They are ‘reinforced
in the seat with chamois and on the
legs with leather.
The materials used for habits in-
clude covert cloth and whlpcords
the higher priced models:
twecds. meltons. serge. anti-duos
naming the moderately priced heels,
khaki and special ell-s- wou- mate-
flusasllnmpohgeoandl’al-hssen
cloth. Color-sin wools‘ '
browns. blues. , A
small shephcrfi' duds
am EORIREPARING
Dried Corn KOO?- in Good Condition for a Long M
; Beginning.
(Prepared by the United sum Depsrt- mull. 0' in i m film “"01“
sssut of Agriculture.) with union or cdery.
Even though they do not Doll. many Dried vegetables (after being boiled)
dried vegetables which were delicious may he‘sorvod in the gravy with the
and attractive in every way during pot roast or meat or vegetable casse-
tbo first few weeks or months of stor- role or in the sauce for the baked or
m. do not keep their color. flavor boiled fish. nay may be combined
and cooking quabies tndedniteiy. but with each other or with other fresh
deteriorate gradually after a long pe- vegetables. in “boiled dinner" or in
- Doucet
Good-stilt
the finish for the neck and sleevm
2W»
. for which they must be cooked de-
pends lat-gay upon the condlti of
the fresh vegetable before it was
‘ devised for extracting and‘dlscsrding
riod of storage. Even Vegetables
which are blanched before drying will
deteldorate in much the same way.
though more slowly, and blanching in
salted water (1'6 W cent solution)
before dry-ing constitutes a slight im-
provement over the common custom
of drying without such treatment.
Household stocks of dried vegeta-
bles should not be held over from one
year to the next for'the reason they
lose in quality. Indeed. it is the part
of wisdom to use them early in the
winter season. reserving canned goods
for the late winter of; early spring.
The experimental . in file Util-
ted States Department of Agriculture
has carried on a number of experi-
ments with dried vegetables. and the
work is being continued. A progress
report is in order and o of the
results arrived at to date follow:
Dried corn is one of/tbe vegetables
which keeps In good condition for a
long time. if good at the beginning.
The peculiar flavor ilevemped in dried
green string beans is popular in many
parts of the country. Dried soup mix-
tures deserve wido use. for the com-
bination of such strongduiced vege-
tables ss onions, carrots. cabbage and
turnips will retain considerable ilnvor
for a long time, cvcn though the in-
dividual vegetables which compose it
may have deteriorated somewhat in
ilavor when compared with the freshly
dried vegetable.
Preparing Dried Vegetable.
Dried vegetables may be soaked
from one to three hours in warm or
cold water. and then cooked from 10
to so minutes (or longer. if necessary).
Or they may be put at once. without
any soaking. into boiling water. and
then cooked slowly over the simmer-
ing dame for 20 to 40 minutes, or long-
er. if necessary. The length of time
dried. Large carrots. or white cab-
bags. ”on though cut into small pieces
before drying, must be cooked longer
than small carrots or green cabbage.
The water added for soaking or
cooking should be little more than
what the vegetables will tlko m. 'i‘o
soak them in a large amount of wa-
ter which is thrown away, then cook
them in a fresh supply of water which
also Is thrown away. is to take the
most thorough method which could be
most of their nutritive constituents as
well as most of their flavor.
Three cupfuls or water to one eupful
or vegetable is as good a general rule
as can be given, butlpinach and
greens take half of that. being “at
for their volume. mg m ‘9‘
mands a larger amount of waffl- 5"
cause it boils away: but "flab“.
should not be cooked In!!!" thll is
absolutely necessary.» except 1‘ a“
making of puree. '
Pdrticulariy when as. dfld vest-
unl- are put'hto boning unfami-
outmg. itisbesttonltthem
toward the end of the cooking PM
sss rather than at mo’b'eflnuint- ‘
One ennui (measured dry).of most
kinds of dried vegetable. will serve
chowders or casserole dishes of any
kind. They may be used with rice.
macaroni or bread crumbs. in stuflng
baked peppers or tomatoes or meat or
dsb;theymaybecombinedinamock
mincelnesi.
Cooking the Dried Fruits.
Dried fruits are usually given ,a
long. slow cooking in water below the
boiling point‘ They may be soaked
forsfewhouraortbeylnsybesim-
ply mashed'and put directly into the
warm water for cooking. The impor-
tant he, observed is not to
soak or in too much water. The
dried products“ not be expected to
have asmudldsvorudoes thefresh;
so all pais'I must be taken to dilute
that flavor little as possible. Most
recipes to king dried prunes and
apricots that two cupfuls of
water be used to one cupful of fruit:
but a better-flavored product will re-
sult. if moanres of water and
fruit be be when the cooking is
done slowly in d tightly covered ves~
sel, so that little of the steam escapea
Dried fruits may be sweetened light-
ly (since they usually contain a good
deal of sugar themselves) with sugar.
or with sort of slrup. gem-ding
to test ' are to be used as
sauces. puddings. fruit cakes and
cookies. competed. whips. sounles and
even-aqua. much as fresh fruits are
M .113 i.-sy:’ ' ;
Pm and Bach Grain ls oops.
,L 5‘“; M will“
in. I3 that it is
flaky and grain remains sep;
state. say specialists in‘ the
United States ‘ nt of Agricnl.
ma. To oh that malt wash the
rice til ,botl it in a large
plum Q ter. and do not over-
cook.
Tammadryrlcgusefouror
live quarts 9‘ water and one team
ful of salt. IVs-n rice throw"
several figs until all the '00”
starch ' and drain it. Have
the water rend! in ‘ “‘1‘
“my?“ the salt. I‘ll"! “‘0de
m " allowlttobollrsi) y
' - "£3 .- ao minutes. or until
when; pressed between the
‘i
FJNE ART. OF eooxms RiCEi
Cereal Ono he cooked do That It is‘
'boles. They are quite slim and widen
'ell kinds of crepe materials. printed
illanliyite Mode ' Featured in
> , Gowns lot-Altman Wear.
“Vast-leis Designers Are W00
Due-0e Short in Front and Very
’ Long at Boole
—- \
: Some of the new French models‘fq'
' ‘sfcern‘oou wen; show the popular un-
even—hem; the. favorite idea came to
;-he the uneven, vandyke points at
1either side. sometimes as many as
three. When the skirt is longer'bsck
and front than at the sides it looks
rather untidy. but the longer sides give
a quaint and not unbecoming outline.
Curiously’ enough.‘ writes a Paris
flashlon correspondent.» Redfern and
are both showing dinner
“gowns which are notably short in
front and very long at the back. When
I say short in front l nkan something
remarkably sho’Ft—cut up in fact to
show the lower limbs half way up to
the knees. Ju some cases ,s semi:
transparent plaited pettieost is intro
duced and this Is often made of silver
or gold lace. The cut-up front is dis-
tinctly becoming.
Black gowns for afternoon and eve-
ning wear are becoming ubiquitous.
Every mssible material is called into
use. but the two popular studs are
mono and Muse—especially
panne.
I recently saw an exquisite dinner
gown made of black panne. which had
irregular embroideries worked in'pale
gold threads strewn over the tunic
over~dress. There was a Heavy. in-
regular fringe of gold and jet beads
and the upper part'of the corsage w”-
i
The Black Taffeta Tunic Worn Over
Black Not Undelukirt.
made “D entirely of tint-"gold lace. At
the waist there was a cluster of pub
ole grapes and a few bright red roses
Hardly ‘3! of the new evening
dresses have sleeves of any kind. The
firms are bare right up to the shoul-
df‘l': Very often the back is equally
bare. but this fashion is not meeting
With the approval of the best Paris-
iennes. .Some of the Rue de la Pal:
dressmakers are showing such gross-
ly exaggerated evening models that
women of fine taste have revolted.
LONG SLEEVE. BELL-SHAPED
Ann Coverings for Morning and Afton
noon Frocks Are Nearly All
Full Length.
Marked features at the Paris open-li-
ings show the straight silhouette of
former seasons, the low waistline. and
a new note sounded in the entrance
of full circular skirts with decidedly
tint backs. Sleeves for morning and
afternoon frocks are nearly all full
length and are set in at deep arm
at the wrists to‘form something like
the old-fashioned bell shape. Neck
lines are square or rounded and the
new tailored dresses show ny high
collars. Tailored dresses are de of
chlftons. and waxed taffetas are ex-
tensively used. Narrow valenclennes
lace is featured as trimming on serge
and crepe frocks. .
LONG amuse our or am:
4. M: Many Bosch
Point Justinian the Nov-
VIII. ”oldie!-
J sllvlullllm
as It!) raummn’vsos ” TABLES"
4
t
The slim lines of this English talus“
are .seoontuated by straight braided
parish
LUMlNOUS GOWNS IN LONDOI
Fabric That Does Not Merely Sh‘flfi
. Int Burns With White Light,
Is Latest.
Luminous dresses. iridescent hats
and glowpworm gauze stocking: have
been aeroed to London from Pans and
are creating a sensation in ultra smart
society.
Metallic effects in shot silks and
changeable tissues have led to this
new craze and not a little impetus
has been given by the scientists who
have been exchanging data “llh the
fabric weavers and the dressumkers.
which data goes to prove that "sweet-
ness and light" are bound up with
bright "deer colors. that happinesr and
the genius‘ of youth unfold in I
radiant. gold-flocked atlllosphore.
A dress worn at a theater supper dun
ing Grand National Race wcvk was of
apricot charmense dusted with pale
gold threads. In daylight lhl~ dress
seemed to be merely a particularly
happy blend of yellow and pink. But
with candlelight the silk glowed and
pulssted with living light which
i seemed to radiate from it. This effect
' is produced by a phosphorescent
quality imparted to metallic threads
woven into the silk.
Luminous flowers and ribbon on
gauze hats are likely to be even me
popular than the radiant silk and are
much less expensive. For evcn‘mfi
wear they are distinctly becomins and
seem to add mystery and chum '9 ra-
fsce. Pale crushed silk more or flu!
wreaths or tight buds emit a soft
rosy glow in the half light. The stock-
ings are woven of fine rainbow colored
silk and are worn with gold tissue
sandals. The silk does not merely
shine. it burns with a white light.
WIDER AND LONGER SKIRTS
Large Representation of Modified
Styles New on Display Among
the Latest Fashions.
It looks as though we are really go-
ing to wear wider skirts before long,
observes a fashion writer. They are
having a large representathn among
the new displays. A particularly
graceful and smart model has Godot
inserts around the bottom of the skirt
to give fullness. These V inserts are
outlined with bias folds of the skirt
fabric and form a pretty trimming.
Another striking feature of the new-
est skirts is the increased length.
Women who are right up to the mo
ment in fashions have been wearing
longer skirts for several months. but
it will not be long now till we shall
nil fail in line and have our skirts at
least reach the tops of our boots.
The uneven hem is being more cm-
phasihed as the season advances. A
model with a side panel hanging about
five inches below the skirt and at the
other side a point of the tunic extend-
ing about six inches below the reg“-
lar skirt would have appeared ex-
trendy odd to us a couple of years
ISO. but it is no longer a novelty since
mart dressers have adopted this
i
P—'—‘————l
Silk Stockings
sstisilsctory mending silk ‘0'
neckline is noselle, with the dull
embroidery dos; ' which 15
hide to of twelve slightly M
It is softer than fine new!!!
Norwalk Chronicler