WHATEVER else a woman may
pass over in the season's wealth
of smart accessories, a bit of fur in
some shape or other she must have about
her street get-up. Fur is so delightfully
softening to the face that it Is one of
the prlnclpafbeauties of a woman's Win
ter costume, and It is no longer a luxury
for the well-filled purse only. A visit to
any fashionable furrier convinces of this
.fact. Show cases. eion in the most ex
clusive stores, are lined with neck scarfs
and separate skins in every conceivable
shape and form, and one of them a pos
sibility to a most moager dress allow
ance. As to the fashionable pelt for the sea
son of 1905-190C, exports in the world of
modes say that mink is to take the lead,
though to name a prime favorite would
Tie an impossibility. Squirrel alone of
the many fascinating kinds of fur now on
the market seems to have passed out of
vogue except as a lining for all-envolop-lng
wraps and automobile coats. Old-fashioned
beaver and otter which are being
displayed this Fall, are essentially youth
ful, and are being affected extensively by
girls just finishing school as welL as the
young miss at the dobuntante age. Sable,
chinchilla and broadtail remain as al
ways the most elegant of all pelts, and
because they are so perishable they' are
exceedingly impracticable for any except
best wear.
Combinations of the different kinds of
furs which were received so favorably,
last year have found a place in Fash
Jon's realm this Fall also. Ermine par
ticularly is employed in connection with
eonie other skin, and lends itself espe
cially well to dark colored fur.
acaroni as
THE wholesome, nourishing qualities
Sit macaroni have never been fully
appreciated by the American house
wife, and sho has yet to learn of the
many appetizing ways in which it can
be served at the family table. As a
nourishing food it offers much the
same nutrition as white bread, but un
less eaten to excess it As less apt to
cause Indigestion than the so-called
staff of life. Its flavor depends large
ly on the manner in which It is cooked.
Whether it is offered alone or in com
bination" th some vegetable or meat.
To prepare macaroni properly, boil
It rapidly .for 30 minutes in boiling
salted water. Drain and let it He in
Cold water for another SO minutes. A
second draining, and It is ready for
use.
French Macaroni. 50ne-half pound
of macaroni prepared as above, one
half pound of finely chopped ham, one
half pound of sago cheese. Cut the
macaroni in small pieces, chop one
onion fine, add a piece of butter and
pour over all one pint of sour cream.
Bako three-quarters of an hour.
Creamed Macaroni. Cook two-thirds
of a cup of macaroni in boiling salt
water until tender. Drain and blanch
as previously directed. Put in a bak
ing dish and sprlnklo Tvlth one-third
of a cup of grated cheese. For the
Sauce, molt in a "ooublo boiler one
tablespoonful of buter and add slow
ly two tablespoonfuls of flour, on.e
pint of hot milk, salt and pepper. Stir
this constantly until it is a sjhooth
gravy and pour over' the macaroni and
cheese. Over the top of this spread
the following paste: Mix together
tme-third of a cup of melted .butter,
two-thirds of a cup of rolled cracker
crumbs and one-third of a cup of
grated cheese. Bako until brown.
Each nation has a different method
of preparing macaroni. Hero are a
number of dcslrablo recipes from the
English:
Boil, as directed above, one-quarter
pf a pound of macaroni.-and 5 cut into
lnths not over an inch. Cook slowly
with the usual dark tip, forms a four
On a most changing and becoming
neck scarf of .mink, a single ermine skin
In-hand knot just at the throat. The
mink Itself shapes a flat, circular collar
with two Iongr-tabs that broaden out as
they extend to Hie -u-alcfltnn lunm.
panylng the scarf Is a flat muff showing
alternate stripes of ermine and mink
running around It.
On another neck piece, which takes the
form of a cape-pelerine, ermine i-used
in conjunction with long-haired black
monkey fur. and is perhaps the one
means of rendering this rather stiff and
awkward pelt becoming to a woman's
face. The example in question shows two
clerical tabs of the ermine at the front
of a high-standing collar of black tipped
fur, the white dickle effect giving Just
the relieving touch about the neck of the
pelorlne.
Mink is also employed as a lining for
short fur scarfs, a noteworthy Instance
being a -flat neck stole of silky black
broadtail crossed in such a" manner at
the front of the throat as to display the
cream white fur underneath.
When a neck scarf is worn alone with
out a muff, one kind of fur only appears
In its make-up. Lingerie dickies, which
are a feature of all sorts of Winter
froclis, require a scarf that Just covers
the square or V-shaped opening at the
neck. As a result these fur pieces are
very small and shaped to fit in the un
protected space.
The simplest of these scarfs, to be
worn when the coat buttons quite up, to
the throat, is a straight piece of ermine,
broadail. or moleskin. This band en
circles the throat, one rounding end pass
ing through a slit cut an inch above
the other roundlnirend nnfl.HntK fnrinr
butterfly wings at one side of the neck.
Another small scarf In prettily marked
Pure, Nourishing Food
for 20 minutes -together With one cup
of milk and one cup of soup stock.
Whip the yolks of two eggs with four
tablespoonfuls of cream, and add half
a cup of liquor taken from the maca
roni dish. Cook a moment, "being care
ful iot to curdle, and pour it over the
macaroni. Sprinkle witji grated cheese
(about three ounces), add one table
spoonful of butter cut in little pieces
and brown in a hot oyen. Do not bake
over 10 minutes.
Macaroni Combined With Fish. Clean
two medium-sized fresh haddock, place
them in a buttered baking dish, cover
with buttered paper, and cook in a
moderate oven for 10 minutes. Divide
the white portion of the fish Into
flakes, taking care to remove all skin
and bones. Boll three ounces of mac
aroni in salted water, drain and cut
into small pieces. Melt a dessert
spoonful of butter in a saucepan, add
two slices of onion, fry without brown
ing for two or three minutes, and
finally stir in one largo tablespoonful
of butter. Moisten the ingredients
with a cup and a half of milk, and
stir quickly until the 'sauce is smooth
and thick. Season with salt, , pepper
and grated nutmeg. Butter a baking
dish and cover, the bottom with maca
roni, then some of the sauce strained,
a layer of fish, then more macaroni
then some of the sauce strained, a
a layer of fish, then more macaroni and
sauce, and so on, until the dish I
filled. Cover the top with, -fine dry
bread crumbs, and bake in a quick
oven until they are an even brown.
A third English dish, combines mac
aroni with canned pineapple. Break
up somo macaroni in smallish pieces
and simmer until tender In milk fla
vored with sugar and lemon rind. Open
a small tin of pineapple chunks, turn
them Into il Kniicennn with tVi 1nln
add a little sugar, and simmer for 10
minutes or so. Arrango the macaroni
in the form of as border, on a hot dish,
crossing and recrosslng the pieces.
Tltt-n thn nlntnnnla I . 41i. ..i..l
- aj ill lu iiiu vuuiui
cavity, pour the syrup over it, aiTd. it
ucsireu, some tnm custara, ana serve ,oot.
The Italians mix the macaroni with
"beef and flavor with garlic Chop two
mink is built ,with high turnover collar.
At. the front two slender mink tails tie
in a four-in-hand to form a cravat.
viuu wiui, wutiira i;iiii .iuii-i lit mail)
of these little scarfs. Rosettes of real
lace ornament them at the point where
they cross in front or a motif of gold
or silver thread is appllquod on one or
both ends. Perhaps a line of curling os
trich fronds extends the width of the
scarf at intervals of ' three or four
Inches, while a fringe of fronds finishes
the ends and gives a suggestion of deli
cate coloring to the white or brown fur.
Very welcome to the stately woman
Is the return cf the round boa. It
gives her a certain dignity which no
othor style of . fur does. With it Is
carried a muff of tremendous propor
tions, adding- a plcturcsqueness suited
to the Gibsonesque type of woman.
Long-halrod furs are most stunning in
this-connection, and white fQx wTIl be
more than ever a favorite for dressy
occasions. The round boas to be thor
oughly effective should be draped over
the shoulder in mantle fashion rathor
than held snugly about the throat.
Many women fasten them with fancy
stock pins at the top of the sleeve In
order that they may fall like a rounding-
collar at the back and not slip up
about the throat, causing excessive
perspiration, and consequent colds.
In pelerine effects, however. one
finds the most modish of all fur gar
ments. Mink, sable, chinchilla and
ermine are very generally employed- In
these broad, flat shoulder .covering.
Imitation furs aro also used, giving
mimical appearance with
pounds of meat very fine, add one can
of tomatoes which have been freed ot
seeds, three onions chopped, one-half pint
ot water, ana cook slowly for three hours.
After the macaroni has been boiled and
blanched, put it into the above mixture,
which has been drained and -.pressed
through a colander.' Add one teaspoonfui
of salt, and allow It to simmer on the
back of the stove for half an hour. Rud
the spoon with which you stir the mac
aroni with a clove of garlic At the last
add half a cup of cream or a quarter
of a pound of butter, tind serve piping
hot. Accompanied with cheese.
Macaroni a rEspagnolc Make a sauce
from one tablespoonful of flour, one
tablespoonful Of butter, anil nni nm
of stock or thin beef Juice, and season
with one teaspoonfui of salt, m the
hottom of a baking dish place one lay
er of cold chopped meat, one layer of
boiled macaroni, a sprinkling of chill
sauce and chopped onion, and continuo
this order until the dish is full, hav
ing the macaroni last. Pour the sauce
over all, and bako in a hot ovori 40
minutes.
Here is a delicious recipe with mush
rooms, which can be prepared in a
chafing dfsh. The macaroni should -bo
prepared In the kitchen, as directed In
the first of this article, and brought to
the table cut into small pieces. "Put
one . tablespoonful of butter and one
tablespoonful i of flour into the blazer
and mix together. Now add one cup
of strained tomato juice, one-half "can
of mushrooms chopped fine, and four
olives, stoned and sliced. Maka a flro
under the blazer and stir the ingredi
ents until boiling. Add four ounces .of
macaroni, and season with pepper and
salt. Sprinkle in some graced cheese,
and ervc
Another chafing dish recipe Is xl rare
bit of macaroni. Place in the blaz'er
the yolks of three eggs "whipped
light, one-half cup of milk and one
half pound of grated cheese Season,
with a saltspoonful of sa-lt, a dash of
pepper, two tablespoonfuls of butter,
and add two ounces of macaroni
which has been boiled and blanched.'
Light the lamp and stir until tho
LEAD EST BSraoNBIJD
feos for Tjftt iviwi;:
mmmmmam
4 - - 4
out the great warmth of the genuine
pelt.
A choico English design In imita
tion, white caracuT'fa'ils "from neck -to
elbow in cape effect. Tapering to the
waist line, both back and front. It Vis
belted In by a' pointed band of em
broidered passementerie, while two
long talis of the caracul reach below
the belt to the knees. About the neck
a passementerie band similar to the
belt supplies a handsome finish.
These nelerlne wrans In lmliin.
fur are a possibility to theliome'j res! -
I cheese is aulte melted. Serve
of buttered toast.
, Macaroni Served with rivit.r.
Drain and wash 25 oysters. In the
bottom of a baking dish place a layer
of macaroni which" has been previous
ly boiled and cut Into Inch pieces. Next
put in a layer of oysters, season with
penncr and snlr nnri en nil u aiu
1 having macaroni last. Sprinkle all
5 with bread crumbs. . dot with hit nt
bptter, and bake for half an hour In a
moderate oven, basting frequently
with milk.
An especially appetizing combination
is the followipg: Make a sauce of
two 'tablespoonfuls of butter,, two ta
blespoonfuls of flour and half a pint
of milk. Add to this three hard-boiled
eggs chopped very fine, one table
spoonful of chopped parsley, and sea
son with salt, pepper, grated nutmeg
and- .one tablespoonful of onion Juice.
Mix this with six ounces of macaroni
boiled and chopped into small pieces,
and one saltspoonful of cayen.no pep
per. This should, be baked In. Individ
ual ramekin dishes, the top' being
sprinkled with bread crumbs and moist
ened with melted butter.
To Trouble 3Touv
In. one. household where no race sul
clde'theorics find support, the problem
of -inducing .the younger children to
take to tho . tub without creating? the
Impression-in the minds of the neigh
bor that- tho children's society should
Intorf ere, has been, solved.
' The ybungcst;chlld, a boy of 4, yelled
vigorously -whenever he was put in the
tub. ' The nurso was about to give no
tice when - the head of 'the. house
brought home apackage one' evening.
At the hour of the bath he produced
a number of celluloid toys, a' couplo of
torpedoboats, a swan, an Indian canoe
and 'two pther objects, and the young
ster was' permitted to play with them
in the tub. Now he submits to the
usual soaninir and crubhltn tvlthnur
a .whimper, and as a reward Is per-
rauii-a io- sn in ine iud ana sail the
boats for ten minutes after the busi
ness part of tho bath has been con
cluded.
The toys are given to him at no other
time. " Now ' the' bathing hour is tho
quietest of the .day. j
i -
T 1 I 1 f V J V
The Correct
PUTTING- on one's, clothes properly Is
an art which each woman has to learn
for herself, but one which few women
take the trouble to study. A smart ap
pearance depends first and last upon the
manner In which frocks and frills? are ad
Justed. A gown from Vienna, a hat from
Paris, or the most perfect corsets, gloves
and neckwear from Her Majesty's trades
men la London cannot counterbalance a
woman's carelessness In fitting them to
her figure and style ot beauty. But fo'tl
some reason orOthcr the average. Amer
ican woman has not. learned as yet the.
Importance of this fact, nor lt3 ultimate
value, for not only do clothes look 100 per
cent better when they arc put on with
care, but they wear very nearly twice as
long.
In the course of dressing, stockings and
shoes come first. Before drawing on the
former, the hand should be shoved In as
far as the toe and the leg of the-stocklng
pulled Inside out. This leaves an opening
so that the foot can be pushed straight
into tne root ot the stocking, after, which
the remainder- of the stocking is drawn
gradually Into place. "The seam should
make a. straight Ilue-upthe back of the
leg, and once the stocking Is on, the toe
of the foot Is pulled out alls"htlj- to gve
plenty of room, for the foot to spread.
Shoes, especially low ones., must never
be put on without a shoe-horn. Nothing
spoils the shape so quickly .as using the
fingers to slip on the heel, or Jamming
the toe of the foot In and then working
on the heel without any assistance of the
hand".
Underclothes follow shoes and stockings
in the course of dressing, and they are of
utmost consideration In determining the
fit of outer garments. With the stout
woman, the union suit has taken the
place of bulkier lingerie outfits. These
suits should be put on so that the knitted
ribs run In straight lines rather than In
zigzags. . Short knitted vests are adjusted
In similar fashion, and' the shaped cotton
or knitted drawers are fastened over it.
so that every bit" of fullness comes : at 'the
back. ,
Next and of great Importance- Is the ad-I
SKIKW ifflH ".
Way to Put
justm'ent of the corsets. Each time be
fore they are put on the lacings should be
loosened to their full length. This pre
vents the boTies from bending in certain
grooves and finally breaking and piercing
the sides. If a woman Is short-walstedf
the- long hip corsets are fastened as low
as possible about the thighs, the garters
then being secured at front and sides of
tho . stockings. The lacing below the
waistline Is pulled together first. For this
reason it 13 well to have two strings, one
above and one below the center of the
corset. Now pull the upper lacings, but
not too tight to permit a thorough, ex
pansion of the ribs. A gathering cord
around the top of the corset Is then. drawn
up-and keeps the bones from jutting out.
The long-walsted woman, wears usually
a girdle' corset. In which case the lacings
are pulled from the center to secure the
fashionable wasp waist, while the hlDS
and bust are left quite free. Once the
corset has been laced the garments un
derneath should be pulled up or down to
free them from all wrinkles.
The remainder of the underclothes aro
put on with a view to concealing any un
symmetrical lines of the figure. Jf there
is a liollownias at the back, all the full
ness of the skirt or corset jjbver centers
there. Too much flesh In . front demands
gored, and tightly-fitting lingerie gar
ments jind skirts shaped well over the
hips .quite below the waist. Tho back of
an underskirt should not be allowed to
sag, and, the front must not have a- sug
gestion of fullness unless a girl is ex
ceptionally thin.
As to putting on the outer garments,
there are a thousand and one little tricks
which the well-dresaed woman has to
make use of. If a separate Blouse. Is worn
that fastens under the skirt, there.is but
one .satisfactory means of keeping it in
position, and that 16 with safety pins.
First drawn down tightly at the back, a
good-sized pin secures the blouse on either
side ofi the lacings of the corset. Should
the corset come together below the waist
line, one safety pin will hold tho luwer
edge of the bfouse so that the entire back
wUl"be-'taut to the shoulders.
, At rthe. front, .the waist fs pushed
smoothly over the hips and pinned" a little
maker, who can fashion them from one
of the stunning fur cloths that ire
sold by the yard. Their smartness ll-s
In the elegance of the band trimmings.
One fashionable modiste has employed
gold cloth a the foundation for tho
bands on a beaver pelerine, edging
them with -gold gimp and stars em
broidered with Jewel colorings the en
tire length of tho bands. Wide -bands
of Oriental embroidery can also be
purchased for this purpose In the fan
tastic' patterns of . the foreign works
of art.
MHfTa have been altered -very little in
size this Fall, though In shape, thry
show a flatness exaggerated even m
comparison with that sen last year.
No wadding whatever enters in their
makeup, anud the hard, round muff has
become merely a memory.
Many queer effects are aimed at In
the flat muff. One of black caracul Is
virtually a large bag, square at the
bottom, and, drawn up tightly at the
top by a satin ribbon, which -is. tied In
a huge bow. The hands are Inserted
j through slits at the side, and the lower
part of the muff Is left nollow to re
ceive purse, gloves and any number
of small packages. On other flat muffa
the tails of the skin dangle like fringe
along the bottom, and artificial blos
soms or bands of passementerie fan
tastically applied ornament tho front.
The woman who foregoes fur scarf
and muff because of tho danger cZ
catching cold If they are not wor:
throughout the entire season of cold
weather, has at loast a bit of fur some
where about her hat. This is un
doubtedly a season when the fur hat
will have an unprecedented vogue.
Either as a trimming or foundation,
fur plays an extensive role in all head
gear. Bands of chinchilla, . mink or
ermine form the upturned, brim of
natty turbans which have crowns vt
velvet or broadcloth to match tha
frock worn. Roses or quills built of
goid or silver cloth are applied flatly
to the fur and sot it off with exquisite
simplicity. Faded roses also mingle
charmingly with fur trimmings, and
.quillings of tulle lend a touch of light
ness and flufnness.
KATHERINE ANDERSON.
On Clothes
below the waistline an Inch or two bak
of the central whalebone. The skirt whi. h
accompanies such a-waist should have tha
plaquet hole firmly fastened before tho
waistband is hooked. Then there will ba
no danger of forgetting these Important
hooks, as Is so often the case when dress
ing In a hurry.
A word as to collars and stocks. These
should always meet squarely at the back
If thert Is anything that mars a wo
man's appearance it is to see the upper
corner of a collar making frieiidti with
the blouse itself or lapped over nearly to
tho opposite car. A good supply of fancy
stock pins Is essential for this purpoa;.
and a hand mirror is absolutely Indispen
sable In connection with the dressing
table looking glass. Women need to use
the hand mirror much more frequently
than they do .when putting on their
clothes.
Gloves to look trim on the hand should
be pinched on carefully when they are
new. Put the. fingers on first, having the
seams run In perfectly straight lines from
tip to groove of the fingers. . Then slip
the thumb covering over and finally pass
the gloved fingers through'the other hani.
bringing every wrinkle in the glove to
tho wrist. Fasten the lower button or
clasp first and the top one last.
Should Bo Dished.
"There are three beautiful words In
the English language," said the pere
grinating philosopher as he sipped his
morning glass, "that ought to be
crossed, out of the dictionary.
"The first one Is 'honesty.' No one la
absolutely and perfectly ' honest. If
you give orders to say you are not at
home, when you are In and don't want
to be disturbed, that Isn't quite honest.
"The second word Is 'satisfaction.
No one is perfectly 'satisfied.' Suppos
ing you had. bv a lontr stretch of Im
agination. 510.000 a year, you would
want twenty. '
"And the third wor.1 is the honillfnt
monosyllable 'if!' Oh that I ne-. ; uot
comment.