THE SUNDAY OKEGONIAN, PORTLAND. JUNE-- 24, 1906.
43
TUB moment In fast approaching when
bargains In rich Spring and Summer
garments will bo found everywhere.
So changing are the modes, so delicately
perishable the textures, that merchant
wisely refuse to carry styles over to a
new season, and to facilitate sales the
moat handsome things are marked far be
low cost.
Already, for some weeks, expensive pat
tern hats have been seen here and there
Rt Incredibly low prices. Some flaw ac
cording to popular taste has prevented the
early Bale of these, but the woman wise
In her generation knows the exact
changes required to transform this re
duced millinery into the desired thing.
The materials, if tossed and faded at
some point, are of the best. Some little
renewal of ribbon or lace here, the care
ful trimming of flower petal edges a great
trick this for freshening millinery or the
careful straightening of bent brims Is
frequently all that Is necessary. The hats,
which are often entirely for model use,
are unique in style and combination, and
since much of the French millinery has
an all-the-year quality, the Summer bar
gains turn out frequently admirable in
vestments. Such headgear s Is amendable to re
furbishing for Autumn and Winter use
re the lace and crinoline shapes.
With a change of feathers or ospreys
or velvet knot for the full blown roses
and wonderful fruit which now embellish
these hats, this millinery is made suitable
for the coldest Winter evenings.
Specially in young girls' and children's
departments are the reductions in fine
hats desirable. The flounced lace ones
which travel under the lingerie head, are
made at once Autumnal by velvet knots
In correct colore, and a colored felt or
taffeta brim may be placed under the
flounce for Winter use. This brim Is also
easily acquired, for all through the Sum
mer large felt. and taffeta hats in "pale
opera colors have been In the market.
Numbers of these are still on sale, and
It stands to reason that when the bar
Kaln season is well on they will be sold
for a song.
Beautiful hat garnitures for Autumn
use are the vast cherries and little apples
which it has been the fad of the season
to paint in colors never seen in Nature.
As an example of this one very exquisite
i hapeau reduced from $25 to $12 was or
namented with pale glass cherries tinted
a luminous violet. The silvered lcaVfes
uf the fruit were of the same poetic if
unnatural tint, a full wreath of this love
ly fruit and a great soft bow of pale
violet silk alone trimming the upper part
of the violet crln shape. The audacious
Krcnch note came in with the cache
piegne, which was of fine black tulle.
The expensive novelty quills. Introducing
sometimes wild peacock eyes or strange
moth-like spots, are also good Autumnal
risings, with a match of velvet ribbon for
other deckings.
A group of pretty children's hats shown
by one place, famous for elegant juve
nile styles, suggested possibilities for
carrying over to another Summer. The
prices were less than a third of original
ones, and the shapes had a novel quality
which would carry them several seasons.
A delightfully Gypsylsh little hat of
"country straw" a coarse novel braid
was in a deep cream, with pure white
ribbon knots and little feathery wild
flowers in pale pink. The bent, pic
turesque shape of this was very pretty,
and such a hat would never be recog
nized another Summer as a season old.
Another picturesque country shape was of
fancy straw and c rin, with a trimming
of blue mousseline, a blue wing and small
pink "hedge" roses. A narrow frill of
white lace and mousseline faced the un-
THE MAKING OF AN ORDINARY COOK
Sweet Pickles and Fruit Vinegars, by L. Man E. Tingle, Director Portland School of Domestic Science.
SINCE) the "Mason Jar" and its vari
ous rivals have simplified the can
ning of fruit without the use of
much sugar, the ordinary housekeeper
has paid less attention than formerly to
the making of "sweet pickles" and spiced
fruits. These, owing to the preservative
action of the vinegar and spices, were
easier to make and keep in good condi
tion without those precautions for com
plete sterilization and perfect exclusion
of air necessary for the less rich canned
fruit: and cookbooks of a former gener
ation, while they scarcely mention "bot
tled fruits," devote considerable space
not only to jams and Jellies, but to
recipes for pickles, erystalized and dried
fruits, home-made wines, syrups and cor
dials that may be sought In vain In the
fruit chapter of mor recent books.
Many women have decided (like one of
my students) that "lite is too short to
fuss with pickles," and they simply fall
back on some of the "47 varieties," if
they feel the desire for them: but there
is a sort of revival among some of the
most up-to-date housekeepers In favor of
using these old-fashioned dainties. Clever
girls here and there are taking up "still
room work" as a hobby and are gefjhg
a good deal of pleasure and often consid
erable profit from it. I know of several
misused pianos that are enjoying a well
earned test . while silent rejoicings go up
from families and neighbors because cer
tain fingers that used to "stray over the
keys" (isn't that prettier than definitely
mentlonlning false notes and erratic
time?) are now busy adding to the small
pleasures of life rather than to its mis
erics. Now, don't imagine I am advocating
the making and eating of pickles and
preserves in unlimited quantity many
people do both in excess with disastrous
results. Tickles and sickly schoolgirls
appear to have an unwholesome affinity
for each other. The cure is simple hy
gienic training and a better balanced diet
for the girl.
The., spices generally used , for sweet
fruit .pickles are unground cloves, cinna
mon and alspice. Some people like a
blade or two of mace as well. I know
of one girl who mistook peppercorns for
alsploe berries and so obtained a very
original but not unpleasant ettect with
her peaches. I think the neatest way of
Introducing the spices is to bruise them
slightly with a rolling pin. and tie them
up in a little bag of cheesecloth before
putting them into the syrup. Some peo
ple, however, prefer to stick cloves into
the fruit and leave the spices loose, so
that if you are not careful you may find
yourself chewing a bit of cinnamon along
with the pickle. . A good proportion for
the syrup is as follows:
4 pounds (8 cups) brown sugar
1 quart vinegar.
1 cup mixed spices.
5 pounds, of fruit.
-If the spices are not bought already
mixed, use cup cloves. i cup alspice
and 'i cup broken cinnamon.. If you tike
a. rather etrong flavor, or, lovest use. 1-3
der edge yot the brim of this, which
drooped slightly with a square cut.
Two more conventional shapes were
side-tilted brim hats for older girls, from
14 to 16. One, a sort of sailor shape with
a high crown of blue leghorn, was
trimmed entirely with pale blue taffeta
ribbon, this also forming the under loops
of the bandeau, at the left. Tuscan straw
In old rose with velvet ribbon and mous
seline In deeper shades, and tiny pink
hedge roses, composed the fourth hat.
The prices ran from $6 to $. but the
first price of one hat had been $30. These
four excellent bargains are shown by the
smaller picture on this page.
In fine gowns for both grown-ups and
children there is already no end of
oup and correspondingly less alspice.
This milder pickling' syrup may be pre
ferred: pounds sugar.
1 pint vinegar.
1 cup water.
1 cup spices.
Peaches, pears, watermelonrind, crabap
ples and small tomatoes are most often
put up In these syrups; but cherries,
plums, damsons, pineapple and ripe cu
cumber are also good. Peaches should
be scalded and peeled. Pears have the
skin and blossom end removed, but the
stems remain. Watermelon rind must be
pared, freed from any pink pulp, and cut
In thick slices or fancy shapes. Plums
are wiped and pricked to prevent burst
ing. Crabapples and cherries retain their
stems; the former need wiping, the latter
can be simply rinsed and stoned or not,
according to circumstances. If you stone
them, crack a few of the stones and cook
in the syrup or tie in the spice bag. Pine
apple is sliced or picked In pieces with a
fork.
The harder fruits, particularly crabap
ples. watermelon rind or hard pears, will
need to be cooked gently In water or
steamed to soften the cellulose. Water
melon rinds are quite often treated with
alum-water (one ounce alum to one gal
lon water) after which they are allowed
to cool in clear, cold water, but good re
sults and possibly slightly more whole
some, or at least less unwholesome,
pickles can be obtained without it.
Tou boil up the syrup and cook the fruit
In It until tender, except In case of quite
ripe peaches or muskmelon. Then you
put the fruit into Jars and pour the syrup
over it after reducing it somewhat by
brisk boiling. Another way is to pour
the hot syrup over the fruit and reheat it
on three successive mornings. This is
the plan usually adopted for ripe soft
fruit, such as peaches. The bag of spices
remains in the syrup to the end. If there
should come a time when fresh peaches
are "skeeree and high" and you yearn for
the peach pickles that are beyond the
range of your pocketbook, just try using
the dried ones. Wash them and soak
them in cold water over night; remove
any tough skins and pin similar sized
A Few Novelties
i ITTLE Savory Potato Cakes Twelve
I tablespoonfuls of floury potatoes,
eight tablespoonfuls of white flour,
two tablespoonfuls of grated cheese, one
tablespoonful of cream, the yolks of two
eggs, one teaspoonful of baking powder,
salt and cayenne to taste. Boil the po
tatoes and rub through a fine sieve. Add
the butter, flour, cheese, baking powder
and seasoning and blend thoroughly.
Mix Into a light dough with the cream
and the yolks of the eggs. Roll out
about half an inch thick, cut into little
rounds and brush over with the beaten
egg. Bake in a rather quick oven until a
nice brown. Split in two, butter and
sprinkle with a very little finely chopped
parsley. -
Egg Savories Pass the yolks of three
or four hard-boiled eggs through a sieve
and puund them with art ounce oi butty
choice among the reduced things. Many
of these are of course impracticable for
Winter .use, but even a white duck
frock in stout tailor styles may often
be worn almost till November. The
toilettes, however, which specially rec
ommend themselves are those in such ma
terials as veiling, silk, lace, net, chlffon
moussellne and v embroidered batiste,
which last, over a silk slip, may be worn
the entire Winter in the house or at the
theater.
The eye is never astonished nowadays
at sight of a summery gown on a Win
ter evening, for outdoors, warm jcuddle
some wraps cover them all but com
pletely, and Indoors houses are so warm
that they are in perfect keeping.
Conspicuous among the bargains al
ready on sale were some Empire styles.
halves together with bits of cinnamon or
cloves. A few blanched almonds, put
between some of the Joined halves, im
proves the flavor. Then cook them until
tender In your syrup and tell Inquiring
friends that you always prefer to have
your peaches stoned for pickling. You
need not mention that you bought them
that way.
Spiced sultanas or currants may be pre
pared in a similar manner, and will be
found a pleasant relish for mutton or
fresh boiled tongue.
Fruit vinegars are best made from
small and juicy fruits, raspberries, black
berries, currants, grapes, gooseberries or
elder-berries. Kentish cherries are also
good, and a mixture of several fruits can
be used. Where the vinegar is not liked
or where its purity is questionable, a solu
tion of citric acid crystals (the acid
found in lemons) or of the cheaper tar
taric acid (found' in grapes and used in
some baking powders) will be found very
good. The method Is the same In each
case. The fruit is crushed slightly and
just covered with. vinegar or acid solu
tion and allowed to stand at least 12 hours
24 hours will be safe if the weather is
not very warm. Green gooseberries would
have to be softened by cooking in a little
water before, soaking in the acid. The
juice is then strained as for. jelly and
measured. Allow from two . to four
pounds of sugar to every pint of juice,
according to the strength of fruit flavor
and acid. Boil up and skim carefully.
Boll 20 minutes, bottle and seal. Either
fruit cans or bottles may be used, which
ever is most convenient. The syrups thus
obtained should be strong and sweet, so
that two tablespoonsful, or even less,
will make an agreeable drink with a glass
of water cold water for Summer drinks,
hot water when you are going to bed
with an Incipient cold in the head. An
array of fruit syrups, either made as
above or from the fruit juice alone, will
be found a great comfort in a thirsty
family. They can be used In many kinds
of fruit punch, frappe, sherbet,, etc., and
are very helpful as flavorings for pud
dings, sweet sauces and quick desserts.
The richer syrups are often very nice to
serve with sweet fritters or pancakes.
LILIAN JE. TINGLE.
for Lawn Fetes
and a tablespoonful of grated cheese. Sea
son with celery salt, pepper and a little
cayenne. Add a teaspoonful of warm
butter. When it is hot. spread jt on some
triangular-shaped pieces of toasted bread.
Heat carefully in the oven and serve
sprinkled with chopped parsley.
Indian Toast Take all the bones and
the skin from the remains of some
cooked, smoked haddock. Weigh four
ounces (this is sufficient to cover six
pieces of toast) and pound it in a bowl
with a dessertspoonful of fresh butter.
Then add a teaspoonful of mustard, a
teaspoonful of curry .powder and a few
drops of vinegar. Pass the fish through
a wire sieve . and make It hot in a
small saucepan containing about a tea
spoonful of warm butter. Have ready
some carefully toasted pieces of bread
of medium size, minus the crust. Place
a little heap of the prepared fish on
them, Iben sprinkle over this some
IMPORTED SUMMER SPLENDORS
in gauzy fabrics and thinly woven silks
of a soft and graceful fall. To the ques
tion, "Why reduced?" the saleswoman
replied: "Because the season is so ad
vanced and Empire modes may not -be
worn next Winter." The questioner
thought the risk worth trying, especially
as some of these little short-waisted
frocks had a marked tea-gown air, and
with such unconventional toilettes no de
cisive style is out of place. White veil
ing embroidered with a peacock blue spo
was the material of one charming Em'
pire frock, which is shown at the ex
treme right of the larger picture. A
beading of blue buttons on white ribbon,
narrowly bordered the skirt of this, an
inset of tucking In cream white net show
ing above. The ribbon and buttcAi bead
Ing also outlined the little crossed bodice.
hard boiled white of egg which has been
passed through a sieve, .and after plac
ing in the oven , for a minute, send to
the table topped by a stuffed olive.
Tomato Ramikins Cut some ripe to
matoes of medium size in half. Re
move the seeds and the hard portion
from the middle - and place fruit on a
sieve to drain for about half an hour.
Put a tablespoonful of soft breadcrumbs
Into a small saucepan, pour in just
enough milk to cover and let it . cook
very gjntly, stirring frequently until a
stiff paste is formed. .Then turn the
paste into a basin, add a tablespoonful
of butter and the yokes of two eggs,
beating one into the ingredients before
adding the second. When the eggs are
mixed, stir in three tablespoonfuls of
grated cheese and season with celery
salt, pepper and a little grated nutmeg.
Add a pinch of salt to the white of the
eggs and whisk them to a very stiff
froth. Fill the hollow pieces of tomato
as expeditiously as possible with the
cheese mixture. Place them at once on
a well-buttered tin and cook them in
a quick oven until the ramlkin is evenly
browned, which should take about a
quarter of an hour. Half the above
quantity would -be sufficient If only six
small portions of tomato were to be filled.
Curried Beans Soak half a pint of
butter beans for a couple of hours and
then boll them In salted water until they
are tender. After draining them .well,
season with salt and pepper and put
them aside until they are required. Cut
a large onion into slices, chop it coarse
ly and put into a stewpan containing
three tablespoonfuls of butter. Add
two tomatoes, sliced and cut into small
pieces, and as soon as the onion begins
to acquire a golden color, sprinkle in
a tablespoonful of curry powder and let
it cook very gently for ten minutes.
Pour In three cups of boiling water, and
when the sauce has boiled, draw the
pan to the side of the stove and let' it
simmer gently for a quarter of an hour.
Then add a tablespoonful of tomato
catsup, a teaspoonful of vinegar, two
teaspoonfuls of lemon juice and the
beans. Cover with buttered paper and
place the stewrian in a moderately hot
oven for an hour. The curry should be
carefully stirred once or twice during
the time and the heat should not be al
lowed to increase, or the curry will be too
dry when done. . .
; Curried Rissoles Mince some cooked
chicken (not too finely) and letit sim
mer very gently for half an hour in
a rich thick curry sauce.' which should
be-nearly ' absorbed at the end of the
time. Then stir in a raw egg (which
has been mixed but not beaten) and re
move the stewpan from the stove.
Spread the curry out on a fiat dish, and
when It is cold make- it up Into little
balls on a floured board. Make a little
hollow In the middle of each, and insert
a small quantity of . well-cooked rice.
Shape, them as before, and after dipping
them into beaten egg and covering the
pan, fry the rissoles quickly in a wire
basket, taking care .that they do not ac
quire more than a deep golden color.
Savory Cutlets Put six tablespoonfuls
of white breadcrumbs which have been
passed through a sieve Into a bastn, and
add a teaspoonful - of finely minced
onion, a tablespoonful of chopped par
sley, some salt, pepper and nutmeg. Mix
the ingredients to a paste with some
raw egg and mask some neatly trimmed
mutton cutlets with the forcemeat. Then
flour them lightly, brush them over witn
beaten egg and cover them thickly with
fine white bread crumbs. Put the cutlets
aside for about a quarter of an hour, for
the bread crumbs to set, and then fry
them in a bath of boiling fat. Drain
them on taking from the fat and allow
plenty of time for' then) to get cold.
which had an embroidered collar and
trimming of peacock blue velvet, and this
at the waist was drawn through a long
gilt buckle. The shirred gulmpe and lit
tle puff undeisleeves were of the cream
net used on the skirt. ,
The first cost of this dainty little dress,
.which was marked with the name of a
great Parisian maker, had been $155. The
bargain price was $65, which was cheap
indeed for a toilet which could be worn
through an entire year and stand unlim
ited cleaning. Radium silk in a soft,
elusive salmon pink, was the material of
the next Empire choice. The slightly
trained skirt of this, which showed the
old Empire scantiness of cut at the hips,
was entirely untrimmed. The little bod
Some Feminine Graces That Charm Mere Man
No. 5 The Girl Who Acquires Some Accomplishment Benefits Herself and Her Friends and Prepares for an Income.
I
T IS practically the duty of every
one to learn some accomplishment.
We owe to society something in the
way of entertainment for what it of
fers us. We are enabled to give pleas
ure and prove of benefit in numberless
ways if possessed of some accomplish
ment, and last of all,-but by no means
least important of all, the accomplish
ment learned to while away idle hours
frequently proves a means of liveli
hood in times of misfortune.
The wise girl will find out what ac
complishment she is best adapted for,
and then really endeavor to shine in
that. She will make it an unending
source of pleasure to others and win
many friends through it, and when the
hour comes tnat finds her alone in the
world and without means, 'she has a
source of income ready to hand.
The majority of girls so situated im
agine that they are not sufficiently
proficient to make use of their accom
plishments. They lack the courage to
make the most of a little knowledge,
and endeavor to add to it.
The girl who can play or sing imme
diately casts about in her mind for
probable pupils. These may not read
ily materialize, but in the meantime
numberless women are only too glad
td have some pleasant girl help enter
tain their friends with music; accom
panists are at a premium, but for sing
ers and players upon stringed instru
ments benevolent institutions and cer
tain hospitals are only too glad to
pay someone to play for Inmates of
such places when music cannot be had
free, and there are (Schools without
number, both private and public, which
need a pianist, not as a teacher, but
to accompany the singing of the pu
pils, their 'marches and many of their
physical exercises. The girl who can
play just a little "nas a- wide field in
which te earn a living.
Singers and players upon stringed
instruments have much the same field,
except that theirs is more restricted,
and the singer is ever in demand to
help with jolly topical songs at small
entertainments and to sing at funerals.
This last is very profitable.
Then there is the girl who learns
just a little painting and drawing. She,
too, feels hopeless about getting
enough pupils to support herself if
suddenly left to do so without any
preparation for such a task. Few of
these girls know that original de
signs' of very simple kinds are profit
ably sold to manufacturers of fancy
articles, decorative embroideries and
lace houses. .There is always a large
demand for original menu cards, din
ner, tea and - luncheon - favors, cotillon
favors,- entertainments - where dec
orated cards can be used for special
purposes, the cards being appropriate
ly decorated to suit the occasion; lamp
and candle shades of all kinds, fancy
boxes for candy, stationery and an in
finite variety of other things, to say
nothing of the vast variety of silk
and satin articles decorated, with
painting, the screens and panels and
fancy bits of useful prettlness which
may be so easily decorated with brush
or pen and ink.
China painting offers a large field
for artists, in that branch of painting,
and almost every millinery and dress
making establishment finds use for a
cirl who can paint Xlower decorations
ice was of silk, with short elbow sleeves
and shoulder cape edged with a narrow
ruching. A charming feature of this was
a fichu scarf crossed at the bust of old
muslin and trimmed at the edges with
narrow bows of salmon taffeta. The same
silk girdled the waist In a high soft belt.
This gown, which would be lovely for
all the year evening use, is shown by the
figure wearing the corsage rose. . Its re
duced price, with scarcely a sign of wear
and tear, was $70, the original being with
in a fraction of $200.
Two bargain outdoor toilettes, magnifi
cent' with lace and embroidery, are pictured
with the Empire gowns. The most delight
ful and reasonable of these is by all odds
the gown at the left, which is worn by
the figure with the open parasol. Smoke
colored chiffon and lace and embroidery
upon gowns and their accessories. De
signing for wall papers, carpets and
the like requires a special education,
which is not hard to get, but the ama
teur artist will be more successful if
she does the simpler forms of decora
tive work which require originality of
design and harmony of color rather
than correctness of drawing or care
fulness of execution.
A girl who has no gift for singing,
playing or painting may always learn
the art of entertaining, than which
few, if any, feminine accomplishments
are more appreciated. We all love the
ifirl who has a charming manner; who
is ever ready with a clever or amusing
story, and haa the tact of knowing
just when to tell it; who can recite
something to suit our every mood and
who has the knack of getting con
genial spirits into conversation. Such
a girl is ever In demand in society,
and if she is ever thrown upon her
own resources to make a living she
can make capital of her art of enter
taining, and very few will ever know
that she Is being paid for her accom
plishment of aiding some hostess to a
successful evening.
Such a girl can also get any number
of engagements to engineer entertain
ments of various kinds for charitable
and benevolent purposes, for club af
fairs and the like. Women on com
mittees are only too thankful to em
ploy the services of one who can at
tend to matters that vex the souls of
most people and make things run
smoothly to a successful conclusion.
The girl who has learned to read
well is possessed of a rare and de
lightful accomplishment. Almost every
one loves to be read to, and aside from
the gobd that can be done through
this accomplishment, a girl who-reads
well can always get a number of wom
en to employ her services for certain
hours tn the day or evening, and may
also teac'n a class in the graceful art
of reading entertainingly.
The woman who is an accomplished
housekeeper seldom realizes that she
is just the one thing that numerous
households covet, and that her life
may lie in easy places if she only
turns her accomplishment to account
in the right channels.
Then there is the accomplishment
of doing fancy work. This is an age
when fancy work is at a premium
when everything made, with needle,
shuttle, crochet hook or knitting
needle is in demand. The girl who
can embroider well, make fancy
stitches, lace or other sorts of dec
orative wprk can always get all the
work she wants to do, and may al
ways find a ready sale for her work.
Her work is in demand In private
homes, dressmaking establishments,
fancy work houses and shops of vari
ous sorts. But this, like all other ac
complishments, has' its social and sen
timental aspect.- The girl has been
shown how to make practical use of
her accomplishments, but the social
side of the question of aeccfmplish
ments Is the most charming one to
consider.
For Instance, did one ever see a man
proof against the fascination of a girl
doing fancy work? Poets have raved
and artists painted the pretty girl en
tangling h-er lover in reels of yarn,
skeins of silk or In the pretty gestures
incident to doing any kind of fancy
In the same shade realize this ravishing
toilette, whose foundation is in a faint
pearl shade of silk. The gulmpe is of
pure white lace net in fine tucks.
As to the reduction in thl? gown, which
Bhowed a' fall from nearly J',im to $W).
it was palpably becauso of color fume
having had such a vogue this Summer
that importers fear the test of carrying
over the tone to another season. Then
the people who pay such prices for gowns
are already provided and out of town, and
the folk left never consider fancy prices.
So there are chances of an even lower
drop, but the lucky purchaser of this
frock would have something which would
never at any time be reproduced away
from Paris.
Another color intimidating to shopkeep
ers and private makers and importer." Is
old, rose, which, to speak truly, has been
almost run into the ground. However, at
the right time and place a gown, hat.
or wrap, in this much exploited tint will
be found very valuable, and it is a color
seen in some et the richest bargain
gowns.
The toilette pictured beside the smoke
colored chiffon is of chiffon cloth in this
tint. Hand embroidery and braid, which
all but completely cover the round gored
skirt, trim it magnificently, this rich
decking bordering1 the Jaunty jacket and
encrusting quite the lower half of the
short puff sleeves. The bows and draw
ribbons used on the jacket are of black
taffeta ribbon, and with such a rich gown
a lace underblouse would be necessary.
. Apropos of lace bodices, there are some
charming bodices among the more reason
ably priced things. All-over effects of
tucked net and C'luny or other fancy
lace compose many of these waists, which
have a most elegant effect, with their
elbow sleeves and elaborate yoke treat
ments. From $9 to $12 is charged for
models once almost double these sums,
which drop is, of course, caused by busi
ness exigencies', as there is no special
season for a lace bodice. The little laco
unlined coats are also good purchases,
as with doublings of wadded silk these
may be worn all Winter, especially if in
black or color. For Instance, a coat of
gray guipure and lace one sticl bargain
observed properly lined, would be an ele
gant top garment for a gray cloth skil l:
the two forming a handsome afternoon
dress for any service.
Unlined coats of white guipure and lace,
and in pale blue, pink and violet, have
also been seen among the reduced things.
These have' in the main short sleeves,
and over chiffon foundations the ahf
length ones of indifferent cut may easily
be resolved Into effective bodicrs.
If a parasol Is needed for a short Sum
mer outing there are innumerable finds si
greatly reduced, and even a purchase In
October would seem sensible. bplcndid
novelties of silk incrusted. with lace are
shown from $S up, and there are ador
able trifles in tucked and flounced net
that would make a Winter's storing pay.
Hnfl AHchtftillv frtoliqh tnv nnd' this de
spite its huge size was affectedly coun
trified In style and material. All of
cream batiste, with a deep flounce t
the bottom, the rustio stick of this sun
shade was crowned with a massed lump
of cherries In natural colors.
Lastly the fancy shoes, designed alone
for elegant Summer use, are excellent
bargains, as all of these provide dressy
house footwear for Winter. Made of
satin, silk, and palely tinted kid." with
lace toe-insets, embroideries or coquettish
bows, these dainty shoes now tempt the
purchasers at quite reasonable prices,
which means from $6 up. for originally
some of these lovely shoes cost $25 and
more. Summer stockings, too the open
work, bedazzling sort are getting cheap.'
MARY DEAN.
work. There 'is a play of arm and
hand, of drooping and uplifting face
and down-drooped eyelashes in the
girl who does embroidery or crochet
Or knitting which is perfectly be
witching to the average man. A man
is twice as apt to propose to the" girl
who does fancy work as he Is to the
lass who plays tennis well. He fan
cies that because she can make lovely
pink roses grow upon art linen that in
her center all the housewifely virtues,
and if one were to tell him that his
Inamorata could not darn a stocking,
keep a house or talk Intelligently for
an hour he would set the information
down ,to the fabrication of Jealousy.
Once a young doctor went about ad
vising all his patients to do embroid
ery. "Why don't you learn to em
broider?'" said he. "It is Just the thine
you require to occupy tyour mind
without overtaxing it, and it does npt
require any effort. It is much better
fbr you than exciting yourself reading
or sitting about brooding over your ill
1. t . u It
Presently all the women he attended
were Industriously making pink silk
roses on linen centerpieces. That
struck him as being the triumph of
embroidery. Then some of them be
gan to Inquire Into the doctor's rea-"
sons for advising embroidery. "Crochet-
is twice as easy, saia mey, "ana not
half as fatiguing." It was discovered
that the doctor had Just married ;t.
charming young thing who did the
loveliest embroidery imaginable, and
that pink roses on centerpieces were
her specialty.
If the man of science can be tangled
In a skein of silk or a strand of crochet
worsted, men of all sorts become en
thralled by the girl who can sing top
ical songs in a sympathetic manner.
Their hearts are instantly relieved of
care and they begin, to fancy how jolly
life would be at the side of a charming
girl who could sing a coon song whose
light would dispel the blues from the
most empurpled mortal.
Not one man in ten thousand is proof
against the fascinations of the girl
who can play such music as he can
understand and enjoy,.' Even the man
who can and does understand the tri
umphs of great composers rendered by
a sympathetic hand likes to hear sim
ple melodies played by some girl who '
enters Into tbe spirit of them. He likes
to rest his mind and body and let his
spirit soar upon the wings of music
into a world of sentiment and sweet
sound.
The gir who is artistic has the least
chance of charming her men friends:
but few of them" fail to enjoy her pic
tures and her little ornamental knick-
knackjs provided she does not give
them the latter and they think her
wonderfully clever.
The girl who entertains well, how
ever, if she is really sympathetic in
Bplrit, captivates all hearts. Everv
man loves to be entertained, and
the woman who understands how to
do this with the least apparent effort
is quite as popular as the singer and
she who can discourse divinely upon
instruments both keyed and stringed.
The Home Supply Was Good.
Mrs. Brown was not at home, so we
tendered our cards. But Bridget faced us.
arms defiantly akimbo. "Aw. kape yep
tickuts." she said loftily. "We've gut a
plentv!" LiDDincott's.