THE SUSPAY OREGOXIAy, TOIlTLAyP, AUGUST 13, 1911. ' 1 .
PERIOD ROOM FURNISHED IN STYLE
OF LOUIS XV GOOD FOR RECEPTIONS
Draperies Should Be of Old Roe Satin,
PT IXiVWE BALDWIN DOOUTTLt
In;
foi
w
HAVE been asked to give a scheme
for a small reception room tbla
reek, and suggest a period room, or
rather a modified period room, as
moat suitable fnr this especial one.
The room la small, with two windows
and two arched doorways one Into the
entrance hall and the other leading Into
the dining-room. I should panel the
walls and use a Louis XV style of fur
nishing. The walla I should have la
soft ray the lovely French array that
shows a lot of yellow In the high light
and a soft violet tone In the shad
ows. The low wainscot and all .the
woodwork should be In old Irory
enamel. '
The draperies and curtains must be
the main features of this room. The
lace curtains should be of French knit
or Brussels. In that sheer soft fineness
that makes one think of a rare old
lace shawl. The oer-draperles should
be of old roee satin, lined with old Irory
satin and edged with a silk full fringe
In the same shade of old rose. The
applique comes readymade, and Is to
shades of old rose and dull soft green.
The lambrequin Is made over the con
ventional box. and has the old gilt
moldings with the lVory and gray tones
of the walls in the rococo design. "The
draperies at the doorways are to ba
bung In the same way. The same ro
coco design Is to be carried ont In the
archway.
The light fixtures should be In tha
same French design. The center chan
delier could be of the basket order In
Ivory and gray, with the fruit and
flowers In old rare soft green and old
gilt. The sidelights should be similar,
only In candelabra. All the chains and
books and small hardware In this
room should be of the same old dull
gilt, not brass nor copper, but old an
tique gilt. There are four panels la
the room, and I should use an an
tique mirror, one framed In the an
tique gold: and below this a table of
pure Louis XV style. This, together
with three chairs and a small settee,
would be all the furniture required.
This I should have In cane, set la
gray enamel, with touches of the gilt.
The style of chair shown In the Illus
tration Would be excellent for this
room.
in the three other panels I would
Suggest mezso tints In period frames,
and should choose the pictures In the
right color scheme. For Instance, take
the portrait of Madame Louise, painted
by Nattier or Henrietta rte Bourbon.
Cnnty. or any of these French subjects.
In which the color scheme Is In old
roe. pale blues and yellows. The
metso tints or water colors are moat
appropriate for this room.
There Is a fireplace and grate In this
room ard there should be a mirror, set
In full length of the panel on tha
mantel a little French clock and a vase
or two or a small marble statuette.
Fhoil hang the pictures by silk cords
on fancy beaded nails made for this
expeclal purpose and driven In tha wall
below the molding of the panel. Use
old rose silk cord the same ahade as
the satin In the draperlea by which to
hang the pictures. This Is a little touch
that goes far to add finish to this
room. The rug should be a French
Aubussen In floral design. Ivory and
gray and old rose.
If the Aubussen Is too expensive, and
they do come hta-h. then one can substi
tute a modern Turkish rug made spe
cially for these period rooms. I used
one In a Louis XVI reception room with
very good effect. They cost 1230 for a
by 11 size and although I've seen none
here In Portland, they are easy to get.
are of modern make, and are made la
these especial patterns and colors for
Just stirh rooms; but they are soft In
coloring and rich In weave. A recep
tion room like this will be convention
al enough to adapt Itself to the pur
pose and also not be over ornate nor
overbalancing the rest of the rooms.
The plain walla give Just the quiet
background for the few well chosen
pictures and to bring out the applique
In the draperies. The chairs and table
are not of the over ornate design which
a lot of the Louis XV stuff is. but when
one chooses the best designs, a very
lovely effect can be had and yet keep
It In quiet and harmonious lines, well
balanced and dignified, suitable for a i
FROEBEL PILGRIMS VIEW PROGRESS
OF KINDERGARTEN WORK IN EUROPE
Seventy Instructors See How Youta in Edinhurg, London and Paris Are Trained by Most Approved itethods and
Gain Ideas for Advancement of Instruction in America.
BT IUI1BETH K. JIATTHEWS.
PARI3. Aug. 1. (Special.) The Idea,
of the Froebel pilgrimage) was con
ceived two years ago at tha meet
ing of the International Kindergarten
Union held at New Orleana. It waa
thought by the educators present
at that meeting that It would
b a good thing to come la con
tact with the educators of other
eoantrles by Journeying across the
water, visiting our sister countries
and finally to end the pilgrimage la
Germany, th birthplace and home of
the founder of the kindergarten. Fried
rich Froebel.
Seventy strong w embarked from
Boston. June 17. and after a most de
lightful voyage reached Edlnburr.
Scotland, where th educators welcomed
a with outstretched hands, showed us
th attractive points of th country and
held meetings which were of vital In
terest to ua. They are backward In
the publlo kindergarten movement, but
zav several organised private socie
ties, and have a teachers' college. Mlas
Brenner ha supervision of the.tralnlng
teachers.
Uln Brenner gave an afternoon tea
for th visiting guests. It may be of
Interest to know that Miss Brenner Is
a personal friend of Mr. Robert Liv
ingston, of Portland. The writer had th
pleasure of being entertained at Mad
ame Berllnot s in Paris at a luncheon
when Mlsa Brenner sat at her right,
and thus the Information. .
Scotland Is looking to America to
follow In her wake for knowledge and
enthusiasm In kindergarten work.
England Ia Visited.
In England Chester. Stratf ord-on-Avoa.
Oxford, claimed our attention In
sightseeing and then w went to Lon
don for several days' atay. There many
educational councils were held and
much entertainment given In our honor.
Great enthusiasm prevailed In London
for the kindergarten Is a part of the
public school system and they feel
deeply Indebted to America for the
sympathy and co-operation It has given
to them.
In London, however, they have made
great strides In the past few years, but
It seems to take a long time to change
and enforce school laws. Their sys
tem Is somewhat complex.
Th London County Council Is the
local authority responsible for all
grades of education within the County
t London, Practically the whole of
Edged With Silk Fringe of Wild Bose
in Gray Enamel and Gilt.
-tlm tet'ih Mb) q- -
it I t T .M u ,''7 - .' I i - 2 v -j , Wit -
reflwM mmm JfBHBBMMsssaMsMaWBBSBMssll
J A
n 1 I V I 1 ... ;., 'y-
room that Is used only for formal oc
casion. A lovely little fire screen to be placed
before the grate Is also a finishing
touch not to be overlooked. The French
are much given to using screens In
many rooms. A little tapestry Wat-
teau design or something elm liar set
th elementary education In London la
under th Council's control.
In the various branches of higher
education the Council Is associated with
several other authorities, such as the
University of London, the city com
panies, the governing bodies of en
dowed polytechnlcal Institutes. The
Council works In close association with
the Board of Education, which Is the
central authority entrusted by Parlia
ment with the duty of supervising all
branches of education throughout the
country. The Council spends annually
about It. 000. 000 sterling on education.
Th committee on education, whose
meetings are open to th public and
are held every Wednesday at the Coun
ty Hall. Is composed of &0 members in
cluding nine women. Th age of com
pulsory attendance at an ordinary ele
mentary school la from S to 14. Child
ren tinder t but more than S may be
admitted to school. During the past
year the average attendance waa 0.1
per cent of the average roll.
The attendance of children at school
Is enforced by personal visits paid to
th homes of the children by I4S at
tendant officers, who work In close co
operation with th teachers.
On entering, the child Is enrolled In
the Infants' department- This depart
ment accepta children as young as S
and keeps them at school from until
4 o'clock. It wag with much Interest
that we accepted an Invitation to visit
m. rew of these schools. We found the
head mistresses, as th principals, are
called, most cordial, with their well
trained assistants, as they have a
teachers' college, who did all In their
power to let us see under what diffi
culties they were working.
School Child's Home.
In these Infant schools the child
virtually lives at the kindergarten.
Tbey have a lunch for the child after
the kindergarten of the morning, en
tertainment In the afternoon and beda
for nap-taking, and then they are sent
home, aa the mother has been out t
work through the day.
They are gradually eliminating th
three R's. which they were obliged to
teach some years ago aa soon as th
child entered. Now the child Is con
sidered more than previously and more
kindergarten work la evolved. We saw
some most excellent work In the kin
dergarten, true, creative, original work
and the children are moat enthu
siastic. The educational year In the London
schools Is 10 months. There are too
schools. The subjects of Instruction In ,
Furniture Should Be in Cane, Set
paaBBaBasaasBjaaMBBBasSaJ
In an enamel and gilt frame would be
especially appropriate for this screen.
addition to the common branches, are
elementary science, nature study, do
mestic economy, manual training, physi
cal exercise.
Girls are eligible to domestic science
on reaching the age of 12 and and
It Is Intended that every girl should
for two years spend one-half day a
week at Instruction in domestic econ
omy. The syllabus of Instruction varies
with the needs of the district and with
in the limits of the homes and incomes
of th parent of the children attend
ing school.
, freedom of Wider Scope.
Tha tendency of th last few years
has been to diminish the number of
examinations and to give more free
dom to teachers In framing their cur
ricula. The school Is the focus of
much' social activity. Play centers,
vacation schools, and happy evenings
are provided. An association of vol
untary workera sends Into country
homes annually about 40,000 children
of the elementary schools.
Much attsntlon Is given to medical
inspection. Meals are provided for
those children who are found to be In
need. Also those In need of clothes
are provided. The question of finding
employment for children when they
leave school Is now receiving increas
ing attention. The books, apparatus
and stationery required for use In
schools are supplied from a central
store. The Council has for the past
few yeara conducted a few open-air
schools In different districts of London.
The physical condition of the pupils is
kept under regular observation and
results are carefully recorded.
The teaching staff numbera about
JO. 000. The salaries bill for teachers In
elementary schools alone amounts to
12.660.000 a year. The new scheme of
superannuation Inaugurated by tha
council for teachers came Into opera
tion April 1. 1911. Schools are estab
lished for defective children blind and
deaf and also for those physically
defective.
Provision Is made for the training of
teachers. University education in Lon
don haa undergone considerable devel
opment since It was re-organlzed In
1"0. Technical and evening school
education Is provided at tha Imperial
College of Science and Technology, at
University College and Klng'a College,
and other Institutions of university
rank. Increasing Importance is being
attached to the organisation of Day
Trade Schools for boys and girls who i
leave tba elementary schools. Tha total
. - 1 I I I IT I ' .1
nUmDCr Ol CTCIIIHK KUUVM IB fll, uu
the number enrolled the past Wlntes
was 126.U00. ,
Methods Are Topic. .
One evening was devoted to a confer
ence with American and Canadian
teachers to discuss kindergarten meth
nAm James L. TTuo-hea. of Toronto.
I nn "Th Vlnilnrrirtull aa the
J Basis for the Elementary School." For
the work accomplished In London
Miss Clara E. Grant, head mistress of
i the Infant school, and Miss A. K. Wlll
' lams told of the many obstacles they
had to surmount and what an assls
tance the United States had been to
them. For the Kindergarten In the
United States. Miss Lucy Wheelock and
Miss Mcuuuougn spoKe.
One of the most Interesting 'placea
whre we were entertained was when
we were, privileged to Visit several of
the Infant schools, seeing the actual
work accomplished. ' The vork com
pares quite favorably with the work in
the United States.
Miss Kate Phillips, superintendent of
methods. London County Council, gave
a most Interesting account of how they
made It possible to raise the conditions
of and meet the requirements of the
child. "
The Michael's Free Kindergarten Is
supported by members of the Michael'a
Guild and others. The objects they
have In view are to see that the chil
dren are clean and adequately fed. and
to train them In habits of cleanliness,
to occupy them Indoors and out-of-doors
In a manner aultable to their
childish years, and to obtain the co
operation of the parents.
Work Is Extensive.
It Is most Interesting to see how
much work Is being done In London to
evolve the best that la- in the child,
who comes from the worst conditions
one could conceive possible to exist,
and by men and women who fully real
ise what good cltiienshlp means to a
country and a nation.
We hastened on In our pilgrimage,
going to canterbury-Dover, then acrosa
the English channel to Paris. Here
are beautiful environments In the way
of, art treasures, cathedrals and beauti
ful statues erected In many parts of
thKlndergartens are not established
and those In private homes who have
kindergarten governesses have brought
them here from Germany. We were
much interested In the "Union Famlllc.
which Is managed something like our
settlement work, and is supported by
private contribution.
Mme. Geary has given of her own
time, money and energy, and has been
supported In this by . a sympathetic
number of menand women, M. Berllnot
being the president.
Tralnlrrg Is Given.
In the "Union Famine" they have a
regular kindergarten building, well
equipped and doing good work; have a
training class, where young women are
prepared for the work, and also have
a building Just completed, where the
young women have a home and where
Mlas Geary lives witn mtm. r."
are taught sewing, needlework, domes
tic science and have the spirit and the
communion of trie nome me.
The Froebel Pilgrimage haa been en
tertalned socially in Paris. At Bain
Cloud a luncheon was given by M. an
. . n.inn Am nrRlilnt Of th'
amc. iti .in.... ,
Union Famine, this gave the pilgrims
an opportunity u w -
home witn most exquiaue Biuuu
. . i. . h.. nhirmlnff hoanltal
IO parinao m - a
ity. Another charming afternoon was
the entertainment at the Lyceum by
Mrs. Frank H. Mason, wife of the
American Consul-General. At another
prominent home a tea was given.
After many days of sightseeing in
Edinburgh. London and Paris, and com
, i with the Aduca-
i n K in tiuao w .
tlonal people, the bond of fellowship 1
cementea as never umuio.
We will leave now for 8wltaerland
. v. . n n n , nrmnn v Froebel land
KIIU men -
where our pila-rlmage will be ended
Menus for One
Week
Tuesday.
Vegetable Bouillon.
Liver laf. Bacon OarnUh.
Baked Tomatoes. Klced Potatoes.
Muikmelon Salad.
Fresh cocoanut Custard.
Coffee. .
Wedneada.
Tomato Bouillon.
Veal Cuilet. stuffed Potatoes.
Buttered Sweet Corn.
Cucumber, Jelly Salad
Peach Puffs.
Coffee.
Thursday.
Watermelon Cocktail.
Broiled Beefateak. Brown potato Con.
Baked Younl Onions.
Lettuce Salad.
Lotanberry Snortcak.
Coffae.
Friday.
Brown file Poup.
. Fiah Puddlns with Corn.
Stuffed Tomato Salad.
Blackberry Tarts.
Coffee. -'
Saturday,
yrult Soup.
Mutton Potpla with Green Peppers.
Scalloped Potatoes.
, Cucumber. Lettuce and Ess Salad,
plum Svonge with Cxeam.
Coffee.
Sunday.
Celery Soup.
Braised Tongue. Sauce P4quante.
Squash a la Creole. Potato Puff.
Pineapple Salad.
Bavarian Cream.
Coffee.
( Monday.
Short Ribs of Beef. Flreless Cooker Style,
Wax Jieana. jjraiaeu
Celery and Pear Salad.
Chocolate Junket.
Coffee.
Beauty of Up and Mouth.
' Richard Boehm.
Beautiful lips and mouths golngT Oh.
my. no! I find, really, a great pre
ponderance of pretty mouths, and I
might add, eyes. The trouble lies not
there. It Is much more difficult to
find a girl whose nose will uphold me
ixtreme beauty of her rooutn.
U-n frem lOftina- beaUtV. I am Of th
opinion that women's mouths are galn-
Ig in attraciiveneaa, ,
.. n mora different tvnes of beauti
ful lips than In former tlmea. This
sof
ftness and llgni are Drougni vuv, a
Ink. by the smile. A natural emlle.
thi
not a grin which Is a disfigurement.
adds to the beauty br a woman s
,,,. -n t,mw Una. It brines out all
the attractive curves which may look
stern witn tne lace in repuoo. wo
man's most beautiful smile is one In
w
hlch she doesn I even pan utr iua.
or
' If she doe. II is just iu ciiuiudm
e tenderness and expose to just a
sclnatlng glimpse another of her
easures.
English women do not smile natur-
th
fas
tre
illy.
y. Theirs is a rorcea emu. ine
e Is disfigured and there is great
fac
dls
Vui All,cilu . . . .. J
naturally when they are happy or
nused. ana wnai is muiv uonutuui
if,-h,H tin with bannlnesn
and tenderness, th story of which Is
most certainly iojq Dy ner train.
The beautiful mouth Is 'not disap
pearing because woman Is gaining
more character. Character-building, I
think, tends to add rather than to
detract from Hp and mouth beauty.
T
MODTSH HATS FOR AFTERNOON
WEAR SHOW UNIQUE DESIGNING
. - '
Boiling Brims and Odd Ornamentation Add to Attractiveness of Latest Shapes Fashioned by Millinery Leaders
in Paris.
" s " ; I fV": I
V a .- f :' A!
v : y J ' Vvy I
I f If ' s? - , f f I
f I 'I
v - dv- I o: f " . r ;i s I
PARIl, Aug 12. (Special.) The
queer, blade-shaped ornament of
uncut velvet at the front of this
hat gives It a rather bizarre appear
ance, but the shape, tremendously high
In the crown and with a brim rolled up
at back and sides. Is exceedingly mod
ish. The hat Is made of very dark brown
GARDEN PRODUCE MAY
BE CANNED FOR WINTER
l Lilian Tingle Tells How to Prepare Green Vegetables for Use Ont of
Season Table Delicacies of Many Blinds Economically Prepared.
BT LILIAN TINGLE.
(Canning and Preserving Series, No. 6.)
VEGETABLES, owing to the spore
bearing bacteria present in many
of them, are always more difficult
to aterlllze and keep from decay than
are fruits. The latter have their natu
ral acids to help them In the fight
against decay, afa are besides more
likely to be, attracted by the more
easily killed organisms the yeasts and
mold, than by spore-bearing bacteria.
Before the advent of the preserving
can, old-fashioned housekeepers usually
depended upon salting, drying, or pick
ling, for the Winter storage of garden
supplies.' Dried herbs, dried young
peas, dried corn, dried celery and dried
tomato pulp and soup vegetables are
still sometimes useful for the modern
housewife, and have the virtue of oc
cupying little space and calling for no
special expenditure for -cans or fuel.
Salting is still widely practices In
regard to cabbage, cucumbers and to
matoes. The two former are usually
allowed to undergo natural fermenta
tion with the formation of acetic acid,
resulting In the formation of sauer
kraut and dill pickles, respectively.
Cucumbers and under-ripe tomatoes
are also sometimes kept in brine with
out fermentation; and are used, after
being "freshened" In cold water, either
for salads, for stewing, or for vinegar
pickles. Put up in this way. In open
crocks, they will keep for only a lim
ited length of time. Corn also may be
cut from the ear and put up In a crock,
with plentiful layers of salt, and will
keep for some time in this way. It
needs, of course, to be thoroughly
washed In fresh water before cooking,
and, as the top layer sometimes be
comes a little musty. It can only be re
garded aa an economical method, where
the material Is very plentiful, and of
comparatively less value than the
housekeeper's time, fuel and cans. This
Is quite frequently the case on tne
farm, but very seldom In the city.
'Pickling In vinegar makes the vege
tables more indigestible, besides re
stricting their use to the small quanti
ties proper to a "relish." There re
mains, therefore, canning as the most
convenient form of storage for super
fluous fresh vegetables. Now, while it
Is tru that owing to the high tempera
ture necessary for complete steriliza
tion of vegetables, factory canning Is
usually superior In keeping qualities,
and factory-canned vegetables of fairly
good quality are usually obtainable at
reasonable prices; it Is also true that
where an abundance of home-grown,
vegetables is available, and where a
housewife has the neoessary time and
strength to devote to the process, home
canned vegetables may be a decided
economy, and the results, with due care,
may 'be distinctively superior in
wholesomeness and flavor, to factory
canned goods. In connection wrtb all
canning, however, a word of warning
should be given: "Don't use up a price
less amount of wife and mother In an
effort to save a few cents on a can
of corn or beans." This may makd
them the most expensive kind of food
material. Better live all winter on car
rots and turnips.
The open-pan method, as explained
In previous lessons, is necessarily un
sulted for the preserving ot vegetable,
though occasionally successful with to
matoes, which, of course, are really a
fruit.
Cooking In the cans ror a very long
time Is fairly satisfactory; sometimes
It is well to do part of the cooking In
the open pan and then finish the sterili
zation In the can.
Another metnoa Known as jmermu-
tent sterilization," is orten satisfac
tory, and convenient. In this case the
material ' Is cooked In the cans for a
comparatively short time on several
auccesslve days. ine laea is mat
enough heat is applied at one "ses
sion" to kill all yeasts, molds, and
growing bacteria. The spores, how
ever, will resist conditions fatal to de
veloped bacteria. The spores, then, are
given a chance to develop, if they are
present, and the cans are again heated
to a fatal temperature. This method
Is convenient when a housewife Is un
able to oversee the long boiling three
to six hours otherwise necessary.
Generally vegetables should do treat
ed as follows:
1. Use only thoroughly sound, fresh j
velvet with a coquo feather ornament
In shades of brown and coral at the
sides. The blade of uncut velvet In
front Is coral colored, with a lining- of
the dark brown velvet which covers the
crown.
The woman who likes a rather trim
little hat for wear with tailored suits of
wool and mohair, through first Fall
vegetables, carefully picked over,
washed and drained. A little salt In
the washing water is desirable, espe
cially In such vegetables as asparagus
and cauliflower, to kill and extract any
otherwise Invisible small insects.
2. Green vegetables are best
"blanched" by being plunged for five
minutes into boiling salted water con
taining a tiny pinch of soda. They
should then be drained and rinsed with
cold water.
3. Pack the prepared vegetables into
the can. previously rinsed In water, and
fill to the- brim with fresh water, plain
or salted, according to the kind of veg
etables used. Sweet Juiced vegetables,
such as green peas-very young beans,
corn or asparagus, are often Improved
by the addition of a spoonful or so of
sugar to each can.
3. Adjust the lids, etc. according to
the kind of can used, but do not have
them quite tight.
4. Place the cans on a rack in a wash
boiler or in a steam cooker. Pour in
cold water to the necks; cover and
bring gradually to boiling point,
5. Where there is much shrinkage, it
is sometimes worth while to open the
cans when partly cooked, drain off
some of the liquid, and fill up tight
with vegetables from another can. This
takes more time for cooking as well as
more trouble; but . very nice looking
cans result.
6. When the necessary time of cook
ing has been given, remove from the
pan, setting the cans on a surface that
Is neither damp nor cold, tighten caps,
clamps, etc., and let cooL
7. If the full time has been given,
all that Is further necessary is labeling
and testing the caps, every day for a
week or 10 days. When "Intermittent
sterilization is adopted, the cans will
be reheated, after again loosening the
caps several times in succession.
As a' guide the following table of
minimum cooking periods for different
vegetable may be useful. The times
given apply to cooking in the can,
counting from the time actual boiling
begins. Where intermittent cooking Is
preferred. Increase the total time by
one-third, and divide the result into
three or four sessions. In any case
longer cooking than the hours stated
will probably do no harm, though less
may mean the loss of your time and
material.
Vegetable,
Asparagus ...
Lima beans .
String beans
Green corn . ..
Time of boiling.
.......3 hours
........ .3 hours
........ v.. 8 houra
...4 to 5 hours
. .3 to 4 houra
Peaa
Green peppers f hours
Hummer aquasn imaanea ....a
Spinach (cooked and chopped) 1 hour
Tomatoes 1 hour
Young carrota hours
Young beeta (chopped and skinned). 1 hour
Cauliflower 3 hours
Muahrooms 2 hours
Egg plant 2 hours
Soup, vegetables (chopped and
mixed) S hours
Celery, stewed 3 hours
The soup vegetables mentioned above
will be found very useful for emergency
cooking. They can be prepared when
there is no "rush," and kept for when
there is. Simply drained and combined
with mayonnaise, cooked dressing or
cream dressing, they make an "instan
taneous salad'' of very attractive char
acter. Use the drained juice for soups
or sauces. Or simply heat the veget
ables with abelr Juice and a little water,
a bouillon cube or two, and a little
thickening corn starch, wheat-hearts,
fine vermicelli of Chinese noodles any
of which cook In five minutes, add sea
soning, and you have a substantial, al
most "Instantaneous" soup. Equal parts
of carrots, turnips, celery, onion or
leeks and green peas, with or without
a little tomato and green pepper makes
a useful mixture.
Mushrooms shrink so .much that it
will be necessary to open and fill up
the cans by the method previously sug
gested.
A very large amount of spinacn, or
other greens, will go Into one can, if
the material is previously cooked, well
Dressed and chopped. Then all that is
necessary for hasty serving is reheating
with a little butter or stock. Just a
sprinkle of flour to prevent waterlness,
and careful seasoning. Canned spinach,
or other greens, may prove useful to
have on hand where there are people
on a diet calling for a constant supply
of green vegetables. Then you need
never fear lack of time for the neces
sary careful picking and preparing, or
the failure of the vegetable man to
provide the right materials.
Peppers may be put up, cut in strips, ;
'days, will delight In this model, whle)
Is becoming- to most faces and hag the
trig, smart simplicity desired. The brim
rolls back- Just a trifle and Is faced
with satin. The big soft bow is made
of silk and Is not wired, enough of the
silk being used to hold the bow In posi
tion. Crown and upper brim are cov
ered with rows of overlapping fancy
braid which give the effect of straw.
or may be cooked whole after removal
of stalk, seeds, veins and outer skin.
This last may be removed by treat
ment with hot' water; but if a pan of
hot fat Is available for doughnuts or
any kind of deep frying the skin can
be more neatly and expeditiously re
moved by dipping the peppers for a mo
ment in the hot fat. Canned whole pep
pers may, later, be used for stuffing, or
as a basis for several egg and cheese
dishes.
Corn for canning should be very
young and fresh. The pulp should be
pressed out by scoring each row and
pressing with the back of a silver knife.
Tomatoes may be peeled or not as
preferred; but in the latter case, they
must be thoroughly punctured with a
fork or fruit docker.
Squash and pumpkin need cooking
until tender and rubbing through a
sieve Deiore oeing pinucu m mo
BETWEEN-SEASONS DRESS
MATERIALS
TilE end of the Summer wardrobe
generally comes In sight before
the end of the Summer doe, and the
woman who haa spent a Summer either
at the seashore or in the country or at
home finds the clothes that have served
her since the first of June in a sad
state of repair. So early in August it
la time to think of between-season
frocks, and as these will have to do
service in the early Winter months as
well as through the Fall, they should
be made of the latest, most up-to-date
materials the shops now show.
Silk and wool poplin la one of the
prettiest materials for the late Summer
dress. And a dress of this material
that is suitable for the late warm days
out of doors will serve until it is worn
out for Winter days indoors. TWb
poplin comes in the softest and most
harmonious imaginable tints. It is 44
Inches wide and comes in a good qual
ity for about $1.30 a yard.
Voiles and veilings, cotton, cotton
and wool or all wool are already shown
in all the latest shades of blue, brown,
green and gray. A dress in one of
these mixtures which range from 60
cents to 21.30 and $2 a yard is service
able for late Summer and early Fall.
, Mohairs from $1 a yard up make
good street dresses or suits for between-season
days. There is a certain
fresh look to mohair even after it haa
been crinkled and wrinkled with much
use that makes it ideal for warm 1
weather wear.
Imported serges come at $1 a yard.
They are made in all the lighter colors
for afternoon and house wear. Noth
ing could be more attractive for the
early Fall than a street gown in this
imported serge In one of the new blue
or tan shades.
Thin-weight broadcloths in light
shades are also shown, and as they
vary in price as well as in color they
can be found to suit any taste and any
pocketbook. But although a good qual
ity broadcloth has practically no wear
out to it. Imported serge has the ad
vantage over broadcloth in point of
price, for $1 will buy a yard of very
good Imported serge equal perhaps to
broadcloth at 31.50 a yard.
Challle remains in favor. New lots,
showing the latest thing in point of
color and design, come at prices begin
ning as low as 50 cents.
MART DEAN.
HOME FAT REDUCER
Works Rapidly and Safely Requires
No Exercising and Allows Yon to
Eat What Yon Like Even on the
Hottest Days Cut this Out.
For the benefit of those who wish to
reduce their flesh quickly and safely,
continue the process during the hot
davs of summer, we will give the recipe
and directions in full for a simple
household remedy that can be obtained
at trifling cost from any good drug
More: H ounce Marmola, ounce Fluid
Extract Cascara Aromatic and
ounces Peppermint Water. All three
are cheap and wholesome, but you
should take care to get an unbroken
package so that you get Marmola and
not a substitute. When you get homo
mix the three together by shaking
them together In a large bottle and
take one teaspoonful after each meal
and at bedtime.
Follow these directions and you will
have the best fat reducer that money
can buy. It will take off the flesh at
the rate of at least two pounds a week
without disarranging the stomach or
causing wrinkles, while, best of all, no
exercising or dieting Is required to
help It out. You can get results and at
the same time take things easy, loll in
the shade, eat what you Jlke as much
as you like and whenever you Ilka.