r ; r : t i r ' "y""! - ,
0 . . -
j7 H.V girl " ' wy teens it seems a mother needs to study her J " f 'v jp 'ilfr '- 1 - k - ' i ' . i p ''.''-
: 'Vy lf ' "" O" 'f ' o straight-haired, lanky girl in a lA W - - -' " W 4 ' f.j
organdie and dotted Swiss and expect her to look cute, while i J& mT X?v " : 'v f ' ' , f . ' , , i ! !
en id oir hand the plain-line linens and ginghams which this girl wears A f . 1 TWv ' ?(' " ' ? 1 ' . i . - - . . - . . ;
would u,ke a de,nure little gir, look ,oo plain altogether. AT , I ) '1 " 1 I UlIX A I U l
The accompanying illustrations show how dressmakers who have devoted SO YiSX J V ,? J" ' r ' j t - "? J ? ' " F . - j j
much time and thought to the subject of the young girls' dress have solved Ike tj V '4OW:l f TV '' ""' V ' "f -v J 1 , 4- " . j
difficulty. To the lower left is a charming frock which can be modem silk or serge. 06 "ty Y t -v t' ' I ' . , 1 ? i
Just above it is a simple frock on long lines, Moused just above the deep sash j J i A i V " 11 f ' ( . VS. N i-' J II i
whitk lies at the side ; square neck and peasant sleeves are simple but effective (A 1 VVV I 1 Tii! ' " f'H L 4 1 f . ; . ' J" j U I I
notes. Every girl should have a suit on sports or modified sport lines. The hat CQ X!. 'S ' R3k i j i 1 " l X. L " "Hf ' ' " ' '",! ' 1 ' (
, in the upper right-hand picture comes from France and is of gray satin with f V&J55V; l-t WW I it' J i'' ' v , " 1 , t !
f Between Qirls I ,L fl ;. r-V'' ' ; '
I FEEL.OK.rryforth.OlrlN.it 'C U'l, . iVrK A 'tm " - ' , ' .' " "fi i
Door, Bhe'B Just that awkward ge f K JL - I ' j ' M! : '
, ,-ou know when .b. haut th. 1 f ftfj'VV V V. Mx..r, , ( ' C . ' . 5 P
;:.lIgMe.t idea of what to do with h.r jf. V jf i'JT It? - 1 V K'tflH'' M , " - - 1 t - I
(arm. and her leg.. Her mother, n- I M 'tiViK- U V1 H ' - ! ' '
fortunately, ha. no taste, so that you '41 M 1 Jf -..I'fJ t(L ' ?f V Cs f ' 0 ' " !'
' are apt to .ee the poor youngster f 1 'A I t4?M ' V ' t ' f " IJCt - . " . ' h I
prancing along on French heel, with f'ArJ I J f ,fVStt 1 i T - I I .V 1 C J ' ' ' t '
famiddyblouseon. At flr.t I thought ' tfe M 1 f. ' M fi1 I )rj$ '! H 1 " v V U t i - 'O ' I 'U' V V ., .V , '. - 4 ! !
, .he , -as quit, hopele... but after ! U V?Vf I UX , , .J J'lLw jlfl t U J1 UVfCw V J. 1 A"" ? '
j.tudled her carefully one day when .he ,nSL' 7 1 - tJ iCt!;''fc f tflHl J , ' )' f . S I f,' w j ?
I did not know I was looking, 1 decided . I S5k ' llfj ' ' il ' ' V ' )
j .he could be ju.t a little darling if .be p,,,.,, 1 ''V, T" t,P f T'V r 'f f f Ol' .IT '"A" --'- ' j" . . i
; only had tb. right clothes, for say , I i 1 J, T' ' " i r f -! B f
: V 1 fsHc l 1 . Life ' ( ;Vm. I yx ry
i'V"V i I f Vf;t If . T. y "" 7ftfs- mat at tyjeAy sArt
7 1m V1 : Ever in Search r- ! .'i
vk . KSri..: sv of Beauty .vs.:..? yir iiiiiF o . .
S7t.K. Fsocfi, fvrri
what you win; clothes make all tbe
difference In the world with a girl that
age.
First of all, Instead of those In
terminable middies, which are all very
well in their place and can bo dread
fully smart on occasion, I'd buy or
make lier some fetching little ging
hams. They were never quite so pret
ty as they are now. especially those
for the younger girl. There are cun
ning little frock, of gingham for
lnstanee with straight bodice, cut
lust a little long and given a redlngote
effect by loose attached panel, at the
"ides over the .klrt, which is attached
to an underbody. Anything looe and
Hying loo),, , mucn beler 0B a,.
"iCapper age than skimpy .klnta. Even
the
pretty straight line gingham, have
ninness Introduced at the sides In
Seated Inserts, over which a string
belt tf the gingham tie. in bows' on
brag button-weighted ends.
Mostly all the gingham, for tbe
younger, girl are trimmed wltb or-i
gandle. from a set at gl'ngbam-bound
cellar and cuff, to a whale overdress
of org.ndlt. tbe scallops piped in ging
ham with, circle, of the gingham ap
iiqued on Ift long entries of brlgtl
wool. I paw just auen a frock In large
red and wh?te blocks, tbe undfsllp of
gingham rut with a ;'ganty body" top
mat shTnrrd through the thin orer-
dress of white orfrandle.Hoippllqiid
roseir of gingham yer put pn with
bright red wool. Oh. It ws so cute!
And then the:) was another tAck In
the same shoiof a )clfow gingham
barred in red witb pale yellow own-
the skirt and the whole blouse or or
gandie. I'd love to try these on the
Girl Next Door with a nice floppy
hat made of layer, of the organdie
bound with tbe same gingham. Sbe'd
b. a dream!
Then for her best dress I'd like to
Me ber In a beautiful coral colored
trlcolette with the new wide neckline
and a little fullness over tbe hips.
Around the waist there would bo a row
of roses made of self-colored ribbon
plcoted in gold, and tbe sleeve, would
be fagotted In. Or else In a lovely rose
The Dessert for the
ft
E
TEN grown-ups agree tnat we
crowning triumph of a perfect
company dinner Is the dessert,
and the most popular of all desserts
Is, of course. Ice cream in some form.
Most cooks love to serve novel deserts,
things that every male guest present
will figuratively smack his Hps over,
and that every woman will want to
know bow to make before she leave,
tb. house. Following are some new
recipes that are sure to be favorites:
Pineapple Moosse.
Boil a oupful of sugar with half a
cupful of water until It spins a thread,
and oour the hot syrup over tne
whites of three eggs, beaten atlff. Have
ready a cupful of shredded- pineapple
and a pint of heavy cream, whipped to
a froth. Mil those three Ingredients
together and pour into a mnld. Pack
In .alt and Ice for three hour.. Serve
in sJIcet on your pretjleet dessert
plates, garnlubed with piece, of can
dled pineapple. ,
rnisen ftisphrrrlri and Crrat?. "
A perfectly delirious desHCtt Is made
by serving together a nwpb'rry sher
bet and vanilla Ire cream. To make
th ahrhrt Vnnk tiiffrther tor 10 miiv
utes a'quarvof raxpherrleg snd pint
of water. Strain off. to thJul add
a cupful of sugar and rok for a few
minutes longer.stOlv a tablespoon-
ful of A-latin in a I'llr'eceP water
and add. Then add the j'lOe of one
half a
taffeta with a latticework of narrow
band, of taffeta to make a .haped
yoke and the bottom of tb. bouffant
oversktrt. I love these quaint little
taffeta., for tbe younger girl, especial
ly when the bodice, are left rather
loose and are .haped in to the awk
ward figure the very least bit by
pinching at the .ides of the front wltb
a bunch of ribbon or organdie roses.
Those cunning little striped taffetas
are cute for ber, too, when made on
more or less tailored lines witb lin
gerie trimming.
Company Dinner
a 4
cupful of 'canned pineapple juice.
Freeze to a .oft mush. Put a spoonful
into a sherbet fla... then put a spoon
ful of a good vanilla Ic. cream beside
It so tbe dividing line come, across tb
glass. Serve with a thin wafer or tiny
frosted cakes..
What could be nor. delectable to
serve at a Summer luncheon than roe
ice cream garnished with dipped
strawberries. Make a rich lea croara
by whipping heavy cream, .wentenlng.
It to tast and flavoring It wltb va
nilla and rosewater. Tint It a delicate
pink with vegetable coloring and
frees. Pack in a mold or serve piled
high on a platter In- pyramid shape.
.Surround and cever wltb th harries.
To make them, boil together until It
bubbles two cupfuls of sugar and a
cupful of water. Have ready th ber
ries witb bull en. Select a. perfect
one. a po.slble. . Dtp In the boiling
syrup and place on a well-buttered
plotter In a cold place.
W.lnut rarf.lt.
Boil together third of a cupful of
sugar and a b.lf of a cupful ofwater
titll It spins a thread, then pour tne
bollini svrus oveV the stiffly-beaten
white of one eg When rold fol into
It a eufrul of heavy -eam, whlppd;
a half ol a cupful of rhefped wrtaut
jurats and,, traspoonful, of vanilla
You can park It In a mold or freeze
Ilk) Ire cnm. Serve In tall parfa
fla lopped with a auall pnfulw
ieASW ffEo .SFtarey SCst-
of whipped cream and a balf of a wal
nut meat.
Orange Coupe,
Make a recipe of orange ice by boil
ing together a cupful of augar, two
cupful, of water and balf a teanpoonful
of grated orange peel for five minute..
Cool and add a cupful of orange Juice
and a third of a cupful of leinon Juice.
Strain and freeze.
Cut up Into .mall piece, a large
orange, a couple of slices of canned
pineapple and a banana. Add a tea
spoonrul of lemon Juice and two tea
Bpoonfuls of th maraschino syrup
from a small bottle of cherries. Set
on tee to chill thoroughly. When
ready to serve fill sborbet glasses half
full of the fruit and cover with the
ice.
If you are baying an afternoon tea
or reception and want it a bit mora
elaborate than Ju'.t a cupful of tea and
a sandwich would make It, servo or
ange pokoe let cream. Bring a plut
of milk, to which you have added
three tableapoonfuls of soma good
brand of orange pekoe tea. Just to a
boll. Let It stand for Ave mlnutej and
add a cupful and a balf of sugar and
tb .lightly beaten yolks of four egg..
Cook till It thickens and then strain,
Add to it the grated rind of an orange
and a pint of heavy cream. Freeze and
mold. 1 Serve In slices, garnished wltb
candled orange peel.
t a ir"
4 V "'W,,-
- 6 I
:
r
a.Msi'aME
Ever in Search
of Beauty
Ml ,
CENT0RIK8 ago th Egyptian
women used a gray powder
which they called "kohl" on
their lashes, which, when moistened
by tbe eye, mad tb eye. more large
and brilliant. Later, the Parisian, im
proved on thl. wben th. leading worn-
n of France used a preparation culled
"mascara," consisting of wax, vaseline
and the color which blended best with
their eyes. Thl. gav an artificial and
alary appearand. Tb constant de
mand for beautifying th eye. became
o general that one of tb noted beau
ty specialist, of Chicago made a tour
of France and England and brought
back with her several specialists who
manufacture artificial eyelasbos and
by a secret method apply them to the
eye In such a way that tbey will last
from three to five months and bave
no artificial appearance.
(f :
French Cocoannt Toddlng.
One quart milk, b.lf cup sugar,
three tablespoon, cornstarch, four
yolk, of egg., a little salt. Put part
of tbe milk, salt and sugar In tb stove
and let It boll, dissolve the cornstarch
In th rest of tbe milk, stir Into the
milk and while boiling add' th yolks
and a cupful of grated cocoannt; fla
vor with vanilla Frosting tbe
whites of four egg beaten to a stiff
froth, half cup sugar, flavor with
lemon, spread It oa pudding and put In
oven to brown; save a little of frosting
to molMen lb top, tben put on grated
cocuanut to give It tbe appearance of
.nowflak..
r'or HnndhuKs or Pofketbuuki.
Handbag, or pocketbooka that drop
on one aide when opened. A plec of
ribbon or tape about 2i or 8 liiob..
long if sewed on on .Id of pocket
book and a .nap or book on other and
of tap or ribbon and .napped to oppn-
lite side of pockotbonk will prevent It
from falling all tbe way down.
To Pack Bilk Skirt..
Wben packing a satin or .Ilk skirt
Instead of folding roll skirt over somu in muob bcttr ibap. and they look
loft article and it will than carry wltb- more appetising when .erred,
out creasing or mussing. a long-handled button book la use
To make window .hade, last longer, ful to r.mov lint from tb outlet, of
wben tbey are worn at tbe bottom take laundry tub.
them from th roller and tack them To lengthen th life of children'
on a pole, using the same tacks. Tben stockings put on a patch on th knee
wltb a latlron press the hem on the on tbe "wrong" side.
J "T.
-.
s
other aid wld enough for .tick lo
go through. -In
Sewlnf BitLas.
I find when .awing o button by
plaolng knot oa tbe right aid of oloth,
wltb button tip against the knot, will
save you from sewing on any mora
buttons,
New Vie lor Gem fans.
Or.ag your gem pan and uss them
wben baking apple. It keeps th trull
n
u
n
41 euJi0bouad in UMCgiham for oIuub and aateorang and half
e o o o
o - o o o
e
a ,
0
0
o o
e
o
o ee .