THE SUNDAY OKEGOXIAX, PORTLAND, FEBRUARY 2, Ii)08.
Fetching Costumes for Mid-Day Feasts
WITH the average woman, the
first thought, after the flutter
.of pleasure coincident with the
receipt of a luncheon Invitation, is:
."What shall I wear?" Often indeed,
the question of regrets or acceptance
Is not decided until the recipient of the
coveted invitation is finally convinced
that she has something suitable for
War on such an occasion.
nd what shall that be?
As one woman aptly, put it: "Some
thing just a little too good to wear to
church, and yet not dressy enough for
dinner."
The ideal luncheon costume for a
guest is a dress of very supple cloth,
like the shimmery, silky new broad
cloths, with a dressy wrap, possibly of
velvet, silk or fur, a velvet hat trim
Tried with flowers, feathers or lace, or
two of .these cunningly combined im
maculate white gloves and pretty kid
shoes. The tailored two-piece suit with
independent blouse has no place in the
category of luncheon gowns, neither
has the mannish shoe -with the thick
sole, or the heavy, dark walking glove.
A luncheon suggests daintiness in cos
tuming as well as in service.
The woman who feels that she can
not afford a separate and dressy coat
for calling, reception and ' luncheon
wear will do well to select a three
piece semi-tailored costume of broad
cloth, such as is shown today in our
Illustrations. First, you will see the
coat and skirt with a very effective
hat for afternoon wear, and next you
will see thfi blouse, which can be made
of the broadcloth like the skirt and
coat if a supplo light-weight quality is
selected, or from silk in precisely the
same shade as the cloth.
The model from which this pattern
was sketched was In' the new dark
tea-green broadcloth, a shade which
promises to be all the rage for early
Spring wear. The skirt touches all the
way round and can be made with a
slight dip in the back. The pattern
shows four gores, and is laid In In
verted box pleats, which make the
figure appear more slender than does
the ordinary pleated skirt. These In
verted pleats are strapped with sou
tache braid bands In self-tone, held in
place by buttons, while the band around
the bottom of the skirt may be of
panne velvet as in the model, or of the
cloth- edged with a piping of velvet, or
better still, embroidered bands, provid
ed the home dressmaker has also the
gift of embroidery in her finger tips.
The jacket is exceedingly dressy, and
loose enough to preserve the crispness
of ruffles worn on the waist beneath.
The sleeves are the kimono shape,
strapped to match the. skirt, three
quarter in length and finished with a
turn-bank cuff of heavy Irish lace,
piped with velvet. The mere suggestion
of a vest down the front may be done
In hand-embroidery or lace, while both
the half-belt and flat collar are of vel
vet. The mushroom hat- of tea-green
velvet is trimmed simply with
shadowy orchids in white, green and
amethyst tints. White gloves com
plete a most harmonious color scheme.
The blouse can be developed In tea
green mexsaline, surah, soft-finished
taffetas Qr crepe de chine for the
Jumper and heavy silk net for the
tucker ami undcrsleeves. The collar
Is one of the now high-shaped affairs,
curving out under the chin, but fitting
Into the hair behind the cars and at
the nape of the neck. If hand em
broidery has been employed on the
Jacket, then it must be used on the
blouse. Otherwise, braiding In fine
soutache, outlined with velvet, may bo
used to finish the oblong opening at
the neck. Velvet buttons set on the
front and a soft velvet girdle is added.
To make the skirt and jacket for a
woman of medium height will require
about , seven yards of material 44
Inches wide, whilo the blouse will re
quire at least four yards of silk and
a yard and a half of the silk net.
incidentally, when a wise woman
cannot buy a good all-over lace, pay
ing at least tVOO per yard for it. she
falls back upon a good net, at $2.00
a yard or even less. A pretty net, set
off by lace medallions of good quality,
or delicately tinted appliques in con
ventional design, sometimes outlined
with fine VaL lace or wee ruchings of
ribbon, give a far more Frenchy and
hand-made effect than cheap all-over
lace.
There Is no question but that the
vogue of real lace Is on the increase.
Good Form
THE first and most Important step
in giving a luncheon Is a careful
selection of the date. Make sure
that no other large entertainment is
planned for the day you choose, so that
you may have the first choice of desir
able guests. Your luncheon should not
conflict with any afternoon reception or
card party, as if this happens, some of
your guests will hurry from your func
tion to the afternoon affair.
Tour Invitations should go out at least
10 days-in advance, and. unless the lunch
eon is very large and formal, these
should consist of brief, cordial notes
written on your best paper. These notes
should set forth the date of the luncheon
and the hour it Is to be served. Formal
notes should be written along the fol
lowing lines: "Mrs. James Brown Henry
requests the pleasure of Mrs. John
Greene's company at luncheon, on
Thursday, the 2."th of February, at I
o'clock." Less formal notes, in cases
w here the luncheon is given to more in
timate friends, should read: "Dear Mrs.
Brown: I should be pleased if you will
take lunch with me on Friday, the 17th,
at half-past 1. Trusting that you have
no previous engagement which will pre
ent your coming, I am. Sincerely
yours."
Answers to such invitations should be
sent out within a day or two after their
receipt. Tardy replies to luncheon invi
tations are inexcusable.
The hostess should be dressed at least
half an hour before the hour set for the
luncheon, and waiting in the parlor to
receive the guests. It is exceedingly bad
form to keep an expected guest waiting
whilo you put the finishing touches to
jour toilet, then tear down stairs to
greet her full of apologies.
Guests should arrive 10 or 15 minutes
in advance of the hour, letting nothing
Interfere with their timely arrival.
Those who live at a great distance must
start in ample time, allowing even for
delays in car service, etc. Better be too
early than to keep a room full of guests
waiting.
The hostess who has a dining table of
highly polished wood may serve lunch
eon without a tablecloth, using a hand
some centerpiece and doilies at each
place. However, many women still ad
here to gleaming damask over a heavy
"silence cloth." ,
When the maid announces ' that
"Luncheon Is served," the hostess leads
.'he way to trie dining-room and stands
For several seasons. Imitations have
been used in tiresome profusion, but
now the well-dressed woman has little
lace on her frock, but has it of the
best. Tuckers, chemisettes and under
sleeves she must have, and if she
cannot buy these In a good quality of
Irish or filet lace, she makes them
from delicate silk net inset with a rare
bit of lace, or of hand-embroidered
mull or batiste. Filet lace is much
embroidered and often the design in
HOtSE (iOWX OP COPENHAGK.V BLUB VOILE..
both filet and Irish is picked out with
& delicate gold thread.
When a woman cannot do hand em
broidery she buys . exquisite little
French appliques, chiffon flowers or
combinations of chiffon and heavy lace
which she appliques upon her net or
mull so daintily that they assume ail
the graces of hand-work.
Dyed laees remain very popular for
house frocks: and are combined with
broadcloth, chiffon cloth, voile and
silk. Miss Kthel Barrymore, one of
the best dressed women of the stage, is
displaying a wonderful . house frock of
soft gray-green voile in her new play,
"Her Sister." This gown has a very
long tunic which is much like ono full
length skirt over another, but with a
difference. On the left side the tunic
or over-skirt is slashed about midway
between the knee and walst-line to
show a deep flouncing of cluny lace
dyed to the same soft gray-green tint.
The blouse is draped very" simply
across the bust and cut with an oval
in Luncheons
at her place at the head of the table.
The guests find their places by cards
bearing their names placed at every
cover. At the right of the hostess Is
seated the woman to whom she wishes
to show the greatest honor, and other
guests are generally seated where they
will be most congenial.
When the guests are seated, the host
ess begins to eat first, thus giving the
signal to lue guests. The grape fruit
should be on the table, a half portion at
each place, when the maid announces
the luncheon. For the first course
served by the maid, begin by serving the
guest at the hight hand of the hostess.
In the second course, begin with the
guest on her left hand. In this way no
partiality is shown.
One of the greatest, and likewise one
of the most frequent mistakes that a
hostess makes is that of huurying
through the menu. The afternoon . is
long. Hospitality is more gracious when
deliberate. If the service is slow, do not
worry. These intervals between courses
offer an opportunity for conversation
and repartee that often lag while guests
are actually eating. Throughout ' the
luncheon it is the duty of the hostess to
see that conversation does not lag, and
to keep an eye on one and all of her
guests, making sure that not one of
them Is bored or neglected.
Coffee is the last course to be served,
and when the hostess is quite sure that
all of her guests have finished, she
should rise and lead the way into the
parlor again. Here the hostess and her
guests converse, and it is nice to have a
little music if some of the guests play or
slug. Guests should stav from a half
to a full hour after luncheon, and as
they leave, express their pleasure to the
hostess.
Returning to the actual service of the
luncheon, I would say that there is a
great reaction against the overdressing
of the table, as seen during the past few
years. Even with most elaborate din
ners and luncheons, the decorations are
simple in effect. In the center of the
table a large cut glass bowl full of sea
sonable flowers, cut glass dishes of nuts,
olives, candies, etc., with perhaps four
candles, constitute practically all the
trimmings seen on the luncheon table of
the fashionable woman today
It is cdnsidered quite proper, however
to carry out one color scheme during the
luncheon, though not necessary At this
time of the year, with Valentine s day
and George Washington's Birthday
crowding upon ns, red is a popular color
neck, filled In with a tucker of softest
embroidered mulle. '
Next to hand-work Jn popularity,,
however, comes the use of soutache
braid, and here again Miss Barrymore
shipes. One of her loveliest house
frocks shows a silk voile In Ivory
white with a deep braided border of
natier blue around the bottom of the
skirt, and a deep square stole falling
over shoulders and -bust, also brajded.
The gown has absolutely no decoration
save the deep band and stole, and the
braiding is done in a very conven
tional pattern. ,
A very good design is here shown for
a house gown of Copenhagen blue voile
with cream net underblouse. The skirt
is bordered with - three bands, the mid
dle band being strapped vertically
with soutache braid. The overblouse
is laid in fine tucks with an oval yoke
marked off by soutache, which appears
also on the half-kimono sleeve. The
braiding here shown Is very simple,
but it can be elaborated according to
the time and ability of the home dress
maker. . A skirt of this sort cut on a
circular model should have a slight
train for house -wear, and the costume
will require 10 yards of 44 inch ma
terial. ..
If the centerpiece is of lalce, line it with
red silk, which will show enough of the
color to give a pretty effect. Then have
red roses or carnations in. the bowl, red
cards at each place with the name of
the guest thereon,- with red shades on
the candles. But do not have red rib
bons dangling from the chandelier, a
sash across the table and other garnish
trimmings. Believe me, all this Is ex
ceedingly bad form.
Guests who have attended a luncheon
should call upon their hostess within
two weeks. If sickness or other trou
bles should prevent the making of the
call within that time, a note to that
effect should be sent
Ambitious and
Energetic
IN our Nation's capital city lives a
little boy who, judging by present
indications. Is bound to make his mark
in the world.
His mother Is not burdened with
riches, and she was therefore compelled
to refuse him a nickel, not long since,
which he had asked for in order to
buy a tablet of paper.
"I'm sorry, son, hut I have only one
penny left from marketing, and no
more In the house."
"Well, give me that, please, mamma,"
he urged, "and I'll go earn the rest."
"What can my little boy do to earn
money on the street? I am afraid you
will get hurt, or into mischief."
" "Deed I won't, mamma; I'll be real
careful, and be a good boy, too; where's
my . wooden snow shovel?"' He went
after it and came back to ask: "You
don't care If I shovel snow, do you?"
"No, if you don't overwork. Don't
attempt too much, and do your work
well."
"All right; good-by."
At the first promising heap of snow
in front of a door he rang the bell
and asked permission to remove the
snow. But the cook shook her head:
"No use to ask the madam, she
wouldn't have babies to shovel her
snow; move on."
His second request received the same
answer; but, undaunted, he walked on,
and, oh, joy! at the next house he
found the mistress' herself just return
ing from a walk.
"Good morning, lady," and his hand
flew to his cap. ' "May I shovel your
snow, please?" ' . .
"You! Why, you're too little."
His face lengthened as he replied:
"I'm 7 years old, and 'deed I can
shovel some of it, and do good work,
too." . ' -
"I believe you are quite a little man,"
the lady replied, admiring his eager
ness, 'but will you tell me why you
are so anxious' for . work? Are you
candy hungry?"
"No, ma'am, at least I do. like candy,
but I'm in the $hird grade and we
have to write so many lessons it just
takes lots of paper. I asked mamma
for the money to buy some; but she
didn't have it; poor mamma never has
any spare change time she buys pur
dinners and clothes. She felt real sorry
about It, too, but I told her never mind,
I could earn it," and. he drew himself
up proudly. "I'm real strong and big
for my size, and if I don't have it I'll
run behind in my " lessons, - and I
couldn't do that not if my ringers
froze," and he cast a rueful glance at
his red hands.
"You're a brave little fellow! I have
a pair of mittens my boy has out
grown, also a pair of rubber boots.
I'll get theni for you. Then you can
shovel until you are tired. - After that
come in and get warm, and I will pay
you."
Could any city contain a boy more
proud than this one?
Toothsome Cakes for
Juvenile Guests
HAVE what you will for refreshments
at a children's party, but the cakes,
with their many-hiied Icings, invariably
crown the feast. As the Icing is so im
portant, prepare all your cakes for this
delicious covering, then make a boiled
Icing, dividing it into portions, ,to be
colored brown with chocolate, pink with
carmine, green with strong spinach juice
(or, better still, the harmless- vegetable
dye which you can secure at any first
class drug or grocery store), yellow with
orange juice and grated rind. An excel
lent recipo for boiled Icing is this: Boil
a pint of granulated sugar with half a
pint of water until It spins a thread.
Have ready the whites of two eggs' beaten
very stiff, and add the boiled sugar
slowly stirring and beating, until it is
thick and creamy. Ice the cakes be
fore the mixture is cold. Boiled , icing
is less sickening and sweetish than that
made from pulverized sugar, ice water
and white of egg. -
Tiny- Pound (tfl An - excellent
cake mixture which can be baked in one
big sheet, then cut into fancy shapes
and iced Is this: - Cream together three
fourths of a cup of butter and one of
granulated sugar. Add four eggs, beating
them in one at a time, one cup of flour
In which one teaspoonful of baking pow
der has been sifted, a dash of salt and
preferred flavoring.
Chocolate C'nokleai Melt one clip of
grated chocolate. Beat together ono
small cup of butter and two of sugar
until creamy. Add the yolks and whites
of four eggs beaten together, then the
melted chocolate and half a teaspoonful
of vanilla. Lastly stir in three cups of
sifted flour with one teaspoon of baking
powder. Roll thin and bake in a quick
oven.
Hickory fiat Cakes t Have ready one
cup of hickory nuts, chopped very fine.
Mix together one cirp - of brown sugar,
one tablespoonful of butter, one egg, two
tablespoonfuls of flour, a pinch of salt
and the nut meats. Drop a teaspoonful
at a time on buttered tins and bake a'
rich brown, but be careful not to burn.
Dolly Varden Caket This contrast in
layers always pleases children. Have
ready one cup of . chopped and seeded
raisins, one-half . cup of . currants, one
small piece of citron, chopped, one tea
spoonful each of cloves, cinnamon and
nutmeg, and ono tablespoonful of mo
lasses. Stand aside -until needed. Beat
to a cream two cups of sugar with two
thirds of a cup of butter. Add slowly
one cup of sweet milk, the yolks of three
BLOUSE OF LIGHT-WEIGHT BROAD CLOTH.
eggs beaten light, three cups of flour,
three teaspoonfuls of baking powder, one
teaspoonful of lemon extract, and the
whites of three eggs beaten stiff. Divide
this batter Into two portions, and bake
half of it in two square layer tins. To
the other half add the molosses and
fruits mentioned above' and bake in same
sized, tins. Put the cake together with
white and dark layers alternating, and
use boiled frosting.
Some Things
jm TOUR of the smart shops is like
looking Into Fashion's crystal,- for
"already new goods are on exhibition
and the Summer styles practically settled.
New fabrics are here, and all so differ
ent from last season that it is a joy In-
SEMI-TAILORED COSTUME OF BROADCLOTH.
deed to wander from one shop to another,
even though spending1 money is not a
possibility so soon-after Christmas. -However,
she who would have the pick of
Summer fabrics Is buying now.
Last Spring and Summer the up-to-date
girl clung to -white clothes, with a touch
of color in ribbons only. This year she
will be seen dressed In almost garish col-
orlngs strips, large broken plaids, flow
ered mulls and combinations of colored
embroidery. White mull gowns are al
most without exception made with col
ored borders. A 'charming piece of
goods seen was a white mull, 45 inches
wide. At the bottom was a six-inch hem
of light blue mull, and above the blue
hem was worked a band of tiny pink
roses. It was not cheap, but beautiful.
Most of the wash goods re?ently im-
Seen in Fashion's Crystal Ball
ported have a peculiar weave more like
a cotton voile than anything offered last
year. They come under many names,
cotton grenadine, ' cotton veiling, wash
marquisettes, etc. There seems to be no
place for the stiff.uncompromisir.g' fciiig-
hams and percales, once "so dear to the
heart.
Foulards for Spring are seen in strides
more than in figures. The ever popular
polka dot is here, of course, and alwa.ys
carries a great deal of style with it. The
new dots are rather large, however, about
the size of a 5-cent piece. Stripes are
likewise rather wide about half an inch.
THE woman with wrinkles or freckles
always imagines that she has a
corner on complexion ills, but In
reality the woman who suffers doubly la
she who has an oily skin with enlarged
pores. Wrinkles may offend the eye, but
they do not entail physical discomfort. A
superabundance of oil not only makes the
face look shiny and ungroomed, despite
the most vigorous use of powder, but the
woman who has this particular com
plexion defect actually suffers in a physi
cal way. The general "stickiness" and
oiliness of the skin is unpleasant to her
own touch, and she rarely, if ever, en
Joys the sense of a cool, clean face.
Sometimes this oil spreads over the face
like a mask or coating.
The woman with an oily skin realizes
that the .very daintiness of her house
gown makes her face look the worse by
contrast, and she ia very apt to "aggra
vate her defect by abusing the powder
rag.
The oily skin demands a careful diet.
Fruits, salads and fresh vegetables must
be substituted for pastry, sweets, made
dishes and many of the meats, like pork
and veal, which encourage the secretion
of oil in the glands.
The external treatment of an oily skin
demands, first and foremost, the constant
use of hot water and a flesh brush. The
pores must not be allowed to secrete the
sebacious matter which causes black
heads, and only the flesh brush will prevent
this. Cold water Is worse than useless on
an oily skin. A few drops of tincture of
benzoin added to a basin of hot water
should be used night and morning, and
Instead of soap, try almond meal sifted
Into the. water from a jar with a per
forated top. The formula for this pre
pared almond meal as a substitute for
soap has been given in these columns
before, but I will be glad to furnish It to
individual readers upon the receipt of a
self-addressed and stamped envelope. It
Is an article now found on the wash
stand of every well-groomed woman, and
possesses the virtue of purity, so essential
in securing ,a good complexion. Highly
scenteQ soaps which bite the tongue are
dangerous to any skin. This tasting of
the soap with the tip of the tongue is a
sure test of a. preponderance of alkali,
which is dangerous- to even- an oily skin.
Massage with cold cream is not good
for an oily skin. Better far to use hot
water and alcohol--half and half. Cu
cumber milk, which contains a very
small proportion of almond oil, is one of
the best lotions for the. oily skin, and
should be used after the massage with
alcohol. This is another formula frequent
ly given in this column, but I will be
glad to furnish a copy of it on receipt of
the customary stamped and self-addressed
envelope.
Where the skin has a tendency to be
both oily and yellow, the following toilet
water should be added to the hot water
in cleansing the face. Use a spoonful to
a basin of warm water:
Tincture of - benzoin, one ounce; tinc
ture of musk, two drachms; tincture of
ambergris, four drachms; rectified spirits,
five ounces; orange flower water, one and
three-fourth pints. Add the tinctures to
Cleansing of Clogged Skins
although some of the gray and White
silks are seen in "pin stripes"' and give
forth rather a silvery sheen .that is ex
ceedingly pretty. The colorings of these
foulards are soft the glaring blues and
pinks being a thing of the past.
I almost fear to say it, yet. brown Is
still to be seen, and on good authority I
state that it is here for another year at
least. The smartest models in foulards
are made up in soft brown and white
silks, trimmed with just a little Irish or
filet lace and if they are the right khaile
of brown they are charming. The risht
shade is not a red brown. It is i-ather
the coppery or golden tint that in certain
lights takes on a glow of the rose.
The mushroom hat will not he with us
for another season. Let us all give thanfcs
for tills one blessing. In the place of the1
butterbowl shapes that fell around our'
faces and cast unbecoming shadows ovcrj
our .cheeks, we are to have hats built i
very high at the left side. Large hatsi
these, with much trimming, but all ofl
them raised a goodly bit, with soft feath-l
ers and bows next to the hair. In toques)
we have little shapes that fit closely to'
the huir, flat wings on either side andl
brilliant buckles to fasten on each wing.
These latter hats to be worn with the
tailor costume.
The newest evening clothes seem to bo!
made of dark materials mado over white!
silk slips. Brown chiffon, tea-green mar-j
quisette. black net. all should bo made
over white for evening. And let me re-j
mind my reatlers that the reason these
glaring stripes have come in and can ho I
successfully worn this year is that women I
have no hips.' This may seem a swerj-1
ing assertion, but it is the truth. I grant!
that they used to have them, -but not so 1
now. If you have. hips, you must get rid'
of them. The proper corset will hclpr
you more than anything, but you must 1
realize that to wear broad stripes anil
large dots you must have a supple, wll-'
lowy figure. . ;
The ornate shirt waist has given way I
to one of great simplicity, with just a1
little hand-cmLroidcry down the front,
and about the cuffs. Fine materials are
used, but the waist with 20 yards of in
sertion set in it at almost as many an
gles, is out of .date. In place, of that
20 yards of cheap lace costing about $i
wo see a very sheer lawn waist with a
"V" yoke of real Irish lace that cost tl.
Veils are still dotted, and most of tlicm
are edged with tiny velvet ribbon. White
gloves will be worn with all smart,
dressy costumes, and brown and tans for
rougher street wear. MARY DEAN.
Creeping Blanket for Babies.
If baby is just beginning to creep get
the whole family at work on a bright
creeping blanket for him. Buy a bis
sheet of cream-colored blanket material
of firm consistency so that it lies as flat
as a rug. Embroider with a scattering
of gay-colored worsted animals and birds.
Birds and animals are drawn on any
scale and aro placed at generous dis
tances apart to Invite a creep from baby
from one to the other.
If one hasn't time to embroider, the
animals may be cut from bright-colored
flannels, and sewed on.
A center space Is left for baby's nam
in easy flowing script. The animals
should be In the fast, brightly contrasting
worsted colors that endear toys to baby's
heart, for, of course, the bli-nket neuds
many cleanings.
The delight babies take In these blank
ets justifies the work upon them. They
pat and rub the vlvid-hued animals with
absorbed interest or crows of glee.
"The blanket has saved me no end of
efforts," says a mother. "It always de
lights baby and keeps her busy for an
hour at a time when I can get a deal of
mending done while she is patting and
scolding her embroidered pets."
the spirits, then mix them with the per
fumed water. This Is cooling and re
freshing to the skin, acting like a tonic.
If the perfumes are of the best and
purest quality, and they should be, the
lotion will have a milky appearance.
Many women employed in offices and
stores write to me regarding the . an
noyance which they suffer during work
ing hours because they have no means of
cleansing the oily pores. For these wom
en I would suggest cleansing the face'
occasionally .with the following lotion, i
which can be kept in the desk In a small j
bottle and applied with antiseptic gauze::
Pulverized borax, one ounce; pure gly-
cerine, two ounces; camphor water (not'
spirits of camphor), two quarts. . '
Coarse powders, particularly talcum:
powders, are bad for the oily skin. Far
better is a liquid white, formula for which!
is given herewith: i
Pure oxide of- zinc, one ounce; glycer
ine, one drachm; rosewater, four ounces;
essence of rose, 15 drops.
Sift the zinc, dissolving it In Just
enough of the rosewater to cover it, then
add the glycerine, next the remainder of
the rosewater.
Shake well and apply with a piece of
antiseptic gauze. The face must be well
wiped oft before It dries,, or It will be
streaked.
Veils Bad for Eyes.
Woman and her oculist are still "on
the outs" on the subject of veil wearing.'
"My hair Is a sight without a veil,"
says the former.
"Your eyes will soon be without sight
with one," growls back the vision special
ist. As a rule the last word is with the
woman. ,
Her veil she will have, so the only
thing is to try to educate her into the
least injurious kind.
White and red veils are trying to the
eyes, so are dotted designs and heavy
meshed nets.
Blue and green veils, if the least be
coming, are also the least harmful to the
eyes; next to these comes brown.
Fancy Hose Protection.
The worst of fancy hose is that they
tear out at the top where the hose sup
porters grip them.
This may be avoided even with the
finest silk and lisle thread hose by sewing
two pieces of stout ribbon about two
inches square to the hem of each stock
ing, one on either side. The strain is
then no longer on the hose, but on tho;
ribbon, into which are fastened the clasps
of the supporters.
The beauty of this simple device is
that one can draw one's hose up as tight
as one wishes and feel perfectly safe
from "runs." which ruin so many fine
stockings. Tape may be mod instead of
ribbon on the plainer hose.