Taffeta for Dresses and Taffeta for Petticoats Right when thi come most sc get—fashion 1: its most favo for those qua dresses again for petticoats the decided fl ionably have. s material has be arce and hard to as decreed taffeta red fabric, taffeta int old fashioned in vogue—taffeta to give the skirt are it must fash *SLIi Stlyes for March just unpacked. All have the popular Fitrite adjustible top. Price.:.$2-50 to $6.00 Large’s Cloak & Suit House 865 Willamette Street Phone 525 OB AK Advertises 58 and 60 Ninth Ave. E. This is the Students' tftiidie Built for that purpose. You know the quality of our produc tion. Why not have the best. TlUlTI'riLIElSffltUjm.JLO You should be sure you have the best. Blue Bell And Blue Bell Products Eugene Farmers’ Creamery Special Styles and Special Prices OREGANA WORK Dorris Photo Shop The Varsity Barber Shop Antiseptic Don’t be afraid to get your work done here. You can’t get any infectious disease, as we keep all our tools in a steril izer when not in use. Students we solicit your patroqage jokn mcguire Proprietor For the past six years at Marx Bajrber Shop Hull Building 11th and Alder Why not buy a Royal to do your work? i $5.00 Cash and $5.00 per Month ! Rent a Machine for $3 per mo. Oregon Typewriter Co. | [ 691 Willamette Street sendtITe emerald home I ■ Hr L CASH, EX’IS, VISITS II. AND TOWN Former Student in Journalism Sails May 18 for Philippines to Teach School. Harry L. Cash, ex-’lo, who was a member of the first journalism class in the University at the time the depart ment of journalism was installed in the fall of 1912, is in Eugene from Hood River, visiting old friends on the cam pus. Mr. Cash will spend a few weeks in Eugene before going to Vancouver, B. C. where he will sail May 18, on the Empress of Russia for the Philippines. He has accepted a government position. Mr. Cash says he has not yet received definite instructions regarding his teach ing work. He took the civil service ex aminations in The Dalles and recived notice a short time ago of his appoint ment. “I don’t know how many of the stu dents at the University now,” snid Mr. Cash, “the only ones I remember are members of the present senior class; they were freshmen when I was here. In fact it is almost like coming to a -new school, but it’s Oregon just the same.” Mr. Cash said' that many American teachers were employed in the native high school and that in general only the more practical subjects were taught. Mr. Cash is visiting his brother, Bur leigh Cash, at 755 Lawrence street. f ALUMNI NOTES *| ★-;- * A. T. Parks, ’15, was elected super intendent of schools f.t Pendleton last Monday. Dean Walker, ’13, refereed the liig games in basketball at Ashland March 3, 4, 10 and 11. L. R. Alderman, ’98, has been re-elect ed superintendent of the Portland schools. PETERSON APPOINTED Dr. E. G. Peterson, professor of bac teriology in the University in 1910, has been appointed president of the Utah Agricultural college at Logan. "GIVE ME OREGON.” A letter from Lyle F. Brown, ’13, says the author is “very much in love with Yale and also my work.” Mr. Brown is taking post graduate work in law at the New Haven institution. "As regards the climate generally and the people—well, I don’t grant much—give me Oregon,” he adds. "As regnrds the people all those I have met, I found very democratic and mighty fine.” FOR SUPERINTENDENT Miss Fay Clark, ’12 of "Vale, has an nounced her candidacy for the office of county superintendent of schools of Mal heur county, at the coming election. Miss Clark was appointed to this office at the death of A. B. C. McPherson during the early part of his term. FAN FODDER Washington and W. S. C. are in the midst of their annual brotherly love bouts —this time over the Frank Goteh plus Joe Steeher pastime. To show the Dietz supporters that they must cut: out thiij roughstuff the annual track contest scheduled for May 27 was declared null as well as void and Doc Stewart signed up to provide entertainment at Corval lis on the vacated date. Walt McCredie, the w. k. pennant trust of the Facific Coast league, was forced to renig on his O. A. C. coaching job through the strenuous activities of Jupe Pluvius and after a few' once overs iri the armory at Corvallis passed the deal and returned to Portand. Heinie Loff will officiate as coach, and act as captain on the side, for the rest of the season. Washington finally consented to being imposed upon by W. S. C. and journeyed to Pullman Saturday where it captured the state wrestling honors by taking first prize in three out of the five bouts. Capt. Van de Bogart, who was the cause of all the diplomatic warfare of the previous week, assented to wrestling the light heavy and heavyweight grapplors from Dietzville without rest between matches (said rest being the question at issue be tween said justly famed institutions) and after copping both titles restored matters to a friendly basis. MeCredie's training camp4wil! provide refreshments for three Oregon diamond stars as Byron Houck returns to or ganized ball this spring after a two year’s sojourn with the Federals. Connie Mack refused to issue transportation to any of his prodigal aons from the Fed circuit so Houck became a free agent and will attempt a comeback in a Beaver uniform. McGill university, Canada, has given up intercollegiate activities because so many of its students are serving in Europe. f HOME SCIENCE CLUB 1 ★ -—--* “Ways of Serving Leftover Mtats.” Economy in household management demands that the remnants of a roast, fowl or fish be not thrown away. How to serve these leftover meats so as to make them appetizing is a problem in every household. The following recipes will make tempting dishes out of such leftover meats: Ways of Serving Leftover Beef. Beef and ricj croquettes—1 cup chop ped beef, 1-3 cup cooked rice % teaspoon salt, M teaspoon pepper, cabbage, toma to sauce. Mix beef and rice, add season ing. Cook cabbage leaves two minutes in boiling water to cover. In each leaf put three tablespoons of beef and rice mixture and fold leaf, pinning it together with toothpick. Cook slowly in tomato sauce until cabbage is ^ender. Meat croquettes—1 cup ground meat, % cup thick cream sauce, seasoning, 1 egg white, flour, bread crumbs, tomato sauce. Mix meat and add cream sauce, season to taste. Make into croquettes. Roll in flour and egg, then bread crumbs. Fry in deep fat. Beef loaf--One and one-half pounds of lean beef chopped fine, one teacup rolled crackers, two eggs, one teaspoon salt, butter size of an egg, one and one linlf cups sweet mil&. Mix all well to gether, mold in loaf and bake one hour, basting as roast. Reheat cold roast beef cut in thin slices in the following. Mexican sauce. Cook one onion finely chopped, in two tablespoons butter five minutes. Add one red pepper, one green pepper, and one clore of gi.rlic, each finely chopped, and two tomatoes peeled and cut in pieces. Cook fifteen minutes, add one teaspoon Worcestershire sauce one fourth teaspoon celery salt and salt to taste. We are all so familiar with meat pies and creamed meats and hash that there is no need for suggestions in this line. Ways of Serving Leftover Mutton and Lamb. Cut remnants of cooked lamb in cubes or strips. Reheat two cups meat in two cups sauce, sauce made of one-fourth cup each of butter and flour, one ctip of White Stock, and one cup of milk which has been scalded with two blades of mace. Season with salt and pepper and add on tablespoon of catsup. Garnish with large chontons, serve around green peas, or in potato border, sprinkle with finely chopped parsley. Casserole of rice and lamb—lane a mould, slightly greased, with steamed rice. Fill the center with two cups of cold, finely chopped, cooked mutton, highly seasoned with salt, pepper, cel ery salt, onion juice and lemon; then add one-fourth cup cracker crumbs, one egg slightly beaten, and enough hot stock or water to moisten. Cover meat with rice, cover rice with buttered paper to keep out moisture while steaming, and steam 45 minutes. Serve on platter sur rounded with tomato sauce. Minced lamb on toast makes a dainty dish for lunch. Ways of Serving Leftover Veal. Prepare as minced lamb, i. e., cut in small pieces, season with salt, pepper, celery salt and heat in well buttered fry ing pan. Serve on small slices of but tered toast. Veal loaf—Prepared ns beef loaf. Veal sausage—One pound finely chop ped veal, one-fourth pound chopped ba con, one teaspoon salt, one-fourth tea spoon pepper. Press into flat cakes and fry in butter. Make a cream dressing or white sauce in the pan in which meat was fried. Pour over sausage and serve Ways of Serving Leftover Poultry and Game. Creamed chicken, or turkey—1% cups cvold chicken or turkey cut in dice, 1 cup white sauce, 1-3 teaspoon celery salt. Heat chicken or turkey in sauce and serce on toast. Scalloped chicken—Butter a baking dish. Arrange alternate layers of cold, cooked, sliced chicken and boiled macaro ni or rice. Pour over white, brown or tomato sauce, cover with buttered crack er crumbs and bake in hot over until crumbs are brown-. Sahni of duck—Cut cold roast duck in small pieces for serving. Reheat in the following “Spanish sauce:” Melt % cup butter, add two teaspoons finely chop ped onion, a stalk of celery, two slices carrot cut in pieces, and two tablespons finely chopped lean raw ham. Cook un til butter is brown, then add % cup flour and w'hen well brown add two cups ' consomme, bit of ba yleaf, sprig of pars ley, blade of mace, two cloves, Ya tea spoon salt and dash of pepper. Cook five minutes. Strain, add duck and add .stoned olives and quartered mushrooms. Scalloped salmon—Two cups minced salmon, 1 tablespoon flour, 2 table spoons butter, 1 pint sweet milk. Make cream sauce of butter, flour and milk. Heat two eggs and stir into sauce. Add salmon. Put in buttered baking dish. ! Sprinkle cracker crumbs over top. Bake 40 minutes. Halibut croquettes—To two cups cold flaked halibut or salmon add one cup thick “white sauce.” Season with salt and pepper and spread on plate to cool. Shape, roll in crumbs, egg, and crumbs and fry in deep fat. Drain and arrange on hot dish for serving and garnish with parsley^ Ready Now! For Early Buyers With a Complete New Showing of the Smartest | Spring Suits Hart Schaffner & Marx and Stein-BIoch Makes If you would like to know what is newest in men’s wear for Spring, you should make it a pomt to come to Wades to look over the latest arrivals from Hart Schaffner and Marx and Stein-Bloch makers. These suits show the most advanc ed style tendencies—in style, fab rics, colors and workmanship. \ ! We are proud to be able to show you such a display of beautiful new suits—a marvelous assortment of the new fashions—and invite your inspection while the lines are at their best. You’ll surely find in these various displays just what “strikes” your particular fancy. And the prices are low enough for the most fru gal pocketbook— $15.00 to $30.00 Also please remember that our lines of Spring hats, shirts, ties, gloves, hosiery, shoes and other furnishings are complete; the pri ces, too, are very reasonably low. WADE BROTHERS “Things Men and Boys Wear” TABLE DELICACIES of the season’s best can be supplied at WING’S MARKET Phone 38 675 Willamette sw Hershey's Marshmellow Cream Sundaes They are delicious 'Cregana Cor. 11th and Alder Sts. Laund unary PHONE 65 THE PICTURE You can be proud of will come from Tollman Studio Get your picture now 734 Willamette Phone 770