Tim SUNDAY OREGON! AX, TORTLAXU, FEBRUARY 13, IMG.
CHECKED SERGE ENTERS SEASON AS
FRESH AS THOUGH UNHEARD OF
Sail II rati Circmlar or rVratrd SUM. Short Enoagh t Show Contract in Black and White Footwear Tan and
nine Cloth Taiilror I'aed Effectively in Youthful Garb.
rf-i i J , r i it '..
CltrTK r.D rs aTwaya rtr the
Spring u. earn iMion fraah
and alluring though, II Bad
er br thought of bafore. Thl
tear' ehevke-t suit will look iomr
1MC Ilk, th nv.-l p.-tor; full,
circular or pitef skirt short tnouch
to now th cvnlrxl of btark and whit
llMr: a coal having bla.k and
fell button, new lave etrarrd
la at Ih rtt and a tall paplum it
rangarcnt ovtr th hli. I'oior Jut
sufficient I added to thl buck and
Mt coot'im br a turnover collar
f coral silk arobrold'rad in Bold. The
bat uf vtit. a tin. iicc;ci and lull.
U alt tl.i-k.
Obtouir. from th nlw depart-in-nt
JM youthful and enchanting
tallleuf. hkh combine light Ian
bro-dcttrt "Hh tapaatry blue broad
cloth, tb blu appearing on.y in th
col'ar. In an lnaart In th ruff and
In tp un too puvk't. itbrwiu th
ult ail tn. n th covered buck la.
aad to buttoned boote wbtrh irt re
vealed br ln abort hlrt h tan kid
tup. Tna anouldrr cap I a rartlcu
lr moiln ftir of thl full, and
th coil, It oa1 of ID aw model,
take unto lti( much fu.lnea over
tha hip.
.lateral trikinc'r attractive eull of
H. or ll-won fabrte. hav com
front Part to pro that th Krnrh
favor alia for tailored wear thl riprina.
TM mod. I from Duwtt la of blark
eati-i n.xturnn in combination t
attn-:rtpl laff'ta. a: blark. A
tv nt of th trip4 all (c arpaara on
th coal front. Th -at of lht modal
la dignified rather than Jaunty, and
ha ct-rnlar pablum with tt polrt at
four cora-re la very graceful. Tba
manner of combining t o material In
Ibta aolt aboold offer suggestion of
thr combination arrange Id aim liar
manner.
Answers to Corre.pondenU
fliTUP. or. r-a, t w;:t a klnd'r
w y . .,r .arlWat rinlfirt la IP
l o-rf'Miaa a ra Ipa ff am.r mar.
snr.tw, f4 'Bt. liB aJ crasa.
fruit : Ta! ). Mil. B. I.
I lion: tfta (ollowlnc ' on you
maB:
Ml td marmatado ( omatlma raPad
ambar marmalada ihw (rapafrult. on
laraa (, on (arc Irmon. aaran
p'nta cold aratar. ten cup I f tv pound)
-ranutla. uar. p th fruit. Cut
' In M'l&rtar. and tha quartar Into
tenth (In tia raa of th oranae and
araafruit: cut th aarliona Into
IU fhinrat poiatbla tra. cutttnc
I un puio and r . and dlarardmc
a I ,d lh wilT and 11 aland
oarnlht. ftrlna' t tha boll and 1't
lint) ti4in ornichl. Thn rook un
til I1 paal la awrfarlly trndr ar.d
4ln mi a.id 1 2 bourn. Nait add tha
Kr and lat rook until Iba mitlura
tni-kana aiisbiH. wbaa droppad uooa m
cold plata: t.'.an itr lika Jrl.r.
l-arjca. Jmcr th rk-k tnnad frlt.
ratAar und- than orr-rip. ara bal
for marmalada. Tb paal mut b
covka4 anttl Irndar baforo tb pulif
I addad. a It aill ao aollan affr
warda nor til it aborb t' a aurar
proparl. Tba "m nt nid plan
and troullaaoma. but artuaitr a
both tm a nl fual in olumnr th
paat If prafrrad. tb firat rouklnC
rar pro'onad until th pl la tn
dr. o that vn.y two rttina mti4"
ara ('urn: but mora foal and attrition
will b beaded than by lb method
abo.
Ti'har a alronsty cpIla4 marmalada
I likat. aoma of th watr mar
rae!cd br Hppla )uirr." obtained by
boiilna; and drainlna; th clean, aottnd
arpl" partnea from on or two rl
imt rttr of prtr.c marmalade
aur b made br tn abov mat hod.
Iirtnc on temon to four or ftva orange
a orefarrrd. and a.'.oainc thre pint
cold water for averr pounS of prapared
frutt and ona uuart ucr fr every
quart of m i x -d etiKr and fruit. ma
bred af'er tha noda hat baa n cooked
lint I endr.
A'nicet anr brafrrrad derrr of
acidity or bitternea can b obtained
br n.uvlirj In; lb .rvcorliona vf tba
1 wi m m 'r -.. . -s.. -kl
X u im mm :
s-:' j i'.iiir
i r" t
It A 4
v.- 1 V " -
I a , .-a - I
thre ritrua fruit. lUm fruit mar
malade u aUo food, ainillarlr Pr"
pored.
T ll."l n. or, .t I -Will roa
te sua la I ha aun-laT flffe.nren a rv-ipe
fvr a -aomti-al i mua rhaaa? I bruaiit
la 'a.r lrn baota ift.valaO alt.1 nia.
tut na ui'u.ald n-m. lie had a ll'tle
fjr ta II. 11 ether had epoage cake
cremt Caa a alo p! ia ma le
taiie for aakinc tha lat late of oraaaaj
arH frvlta abd tiula ae rna-le be the artou
Iit fi--l romiuW Tnry ara made of
rt tigt. dalaa. cwaaeut. art-ote and
atjte In verloua coanMnatlor.a Th-y ara
aall la Tat raeee aiul is Inrhre br 4 a
lnha mt4 IS l-nee tht-k at pn-e
eaa. Tar ara k for alKIn fr aand
Meat !talv au rm a Mwnttrr tnm
from ay esrlplioa. Tbanktne )u tr
r rubi. at Ha. bl. B.
Tba followlna I an KnaMah rrlp.
which I ha not triad, but whlrh Ktmi
almllar to th kind you dVarrtbc.
Umra ch with crumb On
half cup very finely cruetivd and aiflrd
cravker. bread or dry arvonar-rake
c rumba, m cup water. I Vj cup auarar.
two lemon, two aa. two lablron
ful butter. Have th crumb a finely
pulrrriaod a poaalbl. I'ut thrm Into
a pan and pour on th hot water, then
add th euaar and rutter with th
crated rind and (trained Julr of th
lamona When th eucar la diaaoltad
pour th hot mlatur upon l wll
tatn IK. rook over hot watar until
th ear Ihlrkrna. trt cool and ua for
cba cake In th uaual war.
Thl fii:ma may alao b u.frl for
ou yaruiy vl Uuva pi or fur Ictouu
J
cake filllnc. or a a pudding- aauo for
a plain puddlntt. In norao caae a llttl
more hof water might b liked In
uaing th mixture aa a hot hum or
whlpird cream or beaten eKeT whit
misht bo folded In If It were uad a a
cold aaurr. More lemon may be needed
for omo taete.
Another plain lemon pi filling- or
"lemon chere" I aa follow: 1 cup
ugar. 4 cup boiling- water. I level
lablepon cornatarrh. S level table-
poon flour. : rgc yolk. 1 tableapoona
lemon Julr. grated rind of 1 lemon. 1
leaatMton butter. MIX the flour, corn
atarrh and auicar. add the boiling water
allrrlng runatantlf. Cook two mlnutea;
add th lemon rind and Juice, th but
ter, and latly th beaten egg yolk.
Cook carefully over hot water until th
yolka thicken llKhtly. t'ae for lemon
pie. rhera rakea. rake filling or aaucea
aa ui;(cted above.
"Rule of three" lemon filling cup
auaar. cup water. 3 level tableapoon
flour. 3 egg yolk. 3 tableapoon lemon
Juice, s teaapoona butter. 1 three-Inch-long
atrip of yellow lemon rind. Pro
para and ua aa above except that th
thin-rut lemon rind I cooked In th
oitxtur and removed at the laat.
hollowing la a urful "lemon curd"
or lemon cream for keeping. It i beM
ma. '.a when egca and butter are low In
pnc. It will keep i If atored like Jelly
In a cool place! for thre to flv
month. Kor u It can b "diluted
If dealred with rntmba laoftened In hot
waieri or with crumb laoftened In hot
Utickcniog lu hul water In prujyorUooa j
uasealed by the above recipe; or it
can b uied Jurt aa It la.
With a little whipped cream or egg
whit folded In it make a fairly good
dresalng for a awcet fruit aalad. It
may alao be ueed for iweet aandwicbee
and I. generally apeaking. "a Useful
thing lo have In the houae."
Kngllah lemon curd 2 cupa (1
pound .ugar. cup ( pound) but
trr. egg, the grated rind of 3 lemon
and the alralned Julc of 3 or 4, accord
ing to the aiz of the lemons and the
taate of tha maker. Uelt th butter,
ugar and lemon Juice together, bring
ing them Just to boiling point. Add
th grated rind. Pour the hot mixture
gradually upon tb well-beaten eggs.
Brat thoroughly and cook carefully
over hot water until the mixture thick
en to a heavy honeyllka conntatency
Bo careful t avoid overcooking, which
may eaus curdling.
Tb fruit and nut loavea of the type
you drscrlh can be eaaily made by
pausing any preferred combination of
dried fruit and nuts through the meat
chopper aevrral times until very thor
oughly divided, mixing thoroughly and
preaalng Into an oiled tin or mould
of suitable size and shape. Pot i
weight on top to secure an even pre
sure. Whera a very firm texture is
liked, som almond meal might be
kneaded In.
For use In sandwiches a sllgtly moist
mixture la preferable for apreadlng.
and the ground fruit and nuts may
therefore b pressed Into Jelly glosses
inalesd of into a sllceable loaf. For
such purposes if peanuts are liked and
can bo dlKcated. a good brand of "ready
mdg" peanut butter may be combined
with the ground dried fruits. Varied
flavors may be secured by using differ
ent proportions of the fruits you name.
Do not use cocoanut for young chil
dren or for persons of delicate diges
tion. If you do use it. use the fresh
kind and grate or grind It very fine.
Hlanch any almonds you may use. Bra
zil nuts. If used. should also be
blanched. Walnuts and pecans may
be blanched or not as preferred. Be
sura to wash and scald your dried
fruit and allow them to swell a little
afterwards by drying them in the
warming oven. This Is not only a good,
clean way of preparing dried fruits
for use. but Is also economical, in that
II Improves flavor and Increases bulk.
PORTLAND. Or., Jan. 17. Will you
ktn.hy r a recipe for chocolate cream
pie? Alao one fnr whole-wheat bread, suit
aol for uns children. And can you give
a recliia for "heavenly haah." aa it la
railed T 11 1 a !4lk brown pudding with
data and nut in. snd is ered with
hipped cream or bard sauce. Thankluc
ou la adaace. "KIUH ADUIt A."
Chocolate pic Bake lightly a large,
deep, 'flaky pastry" ple-hell. as for
lemon pie; fill with th following mix
ture or with any other preferred choc
olate cream. lrcorate with a meringue
or with whipped cream as preferred.
Th filling is more wholesome and to
many people mora acceptable if served
In glasses with whipped cream and
without the pastry crust.
Chocolate cake ia known as "choco
late pio" In aome parts of the country.
Let me know If this latter was what
you meant. The same cream given be
low may be used as "filling" for cream
layer cakes or for eclairg or cream
puffs.
Chocolate cream Two cups acalded
milk, five level tablespoons cornstarch.
half cup sugar, quarter teaspoon salt,
one-third cup cold milk. 1 Vj squares
unsweetened chocolate, three table
spoons hot water, whiles of two eggs,
one teaapoon vanilla. Mix the corn
starch, salt and sugar with the cold
milk, pour on th hot milk, return to
the pan, bring to boiling point, then
rook over hot water 10 or 15 minutes
until no "raw" taste Is perceptible
Melt the cborolate. mix smooth with
the water. Add to the other mixture,
add the flavoring, beat well. Fold In
the rgg while. Let cool a little be
fore pouring into the pie shell, so as
not lo make the under crust "soggy."
Let it get quite firm in the shell be
fore decorating with meringue or
whipped cream. It uhould be Just firm I
enough to hold' Us shape wnen cut, out
no silffer.
For plainer pie omit the egg whites.
For a richer pie use chocolate Bavarian
cream.
For young children the "fine ground"
entire wheat flour is usually preferable.
Plft It before using, and leave out any
of the coarser particles.
Plain entire wheat bread One pint
whole milk, one fresh compressed yeast
cake softened In one-fourth cup luke
warm water, three-fourhs level tea
spoon salt tor more to taste), entire
wheat flour to make a soft dough. Scald
but do not boll the milk. Cool to luke
warm, add the yeast, salt and sifted
entire wheat flour to make a drop bat
ter. Beat thoroughly and let rise at a
temperature of about "2 degrees until
very light and spongy. Mix In very
gradually enough entire wheat flour to
make a dough that can be kneaded.
Have it as soft as possible, and knead
until It is elastic and has loat its sticki
ness. L'se as little flour ps pcssible, in
kneading. Shape Into two loaves and
place In greased pans. Iet rise until
double In bulk. Brush with milk, very
carefully, and bake 45 to S" minutes in
a moderate oven. A tablespoon of light
brown sugar may be added to the bat
ter If the flavor Is liked: but this Is
not really either necessary or particu
larly desirable.
I am sorry that your description is
too vague to allow me to identify the
pudding you mean. "Heavenly Hash"
is a name given to so many mixtures.
Perhaps some reader may help. All
the following recipes agree with your
description:
Iate and nut souffle Four large, or
five small egg whites, one-half cup
fine granulated sugar, one-half cup
chopped nuts, one-half pound dates,
scalded, dried, stoned, and cut into
small bits. Beet the eggs until stiff,
then gradually beat in the sugar, then
fold in carefully the nuts and dates,
place In a buttered baking dish
dredged with sugar. Place this on
several folds of paper In a pan or not
water and let cook In a slow oven 25
to 30 mlnutea. Serve, from the baking
dish, with whipped cream or hard
sauce. It will fall slightly, not much,
unless the oven is too hot.
Iate and nut souffle M). 2 Boll
one-half cup sugar and two tablespoons
water to the heavy thread. Potfr this
upon three stiff-beaten egg whites.
whirl still hot beat In 10 ctitup marsn-
mallows. half cup nuts, and .one cup
scalded, dried, stoned and cutup dates
Bent until It begins to stiffen, place in
glasses and when cold serve with
whipped cream.
Date and nut Jelly To one pint or
dinary lemon or orange Jelly on the
point of setting, add one cup dates pre
pared as above and one-nair to tnree-
fourths cup broken nut meats. A fesv
cutup marshmallows may be added if
liked. Mold or serve in individual
glasses as preferred, decorated wltn
whipped cream or wltn bard sauce run
through a "rose' tube.
Date and nut cream combine nuis
and dates aa above with one pint Ba
varian cream of any preferred flavor.
Serve with whipped cream.
Date and nut snow combine dates
and nuts as above, with one pint
"apple snow." "snow pudding" or
marshmalJow punaing - mixture, serve
In glasses with whipped cream.
Date and nut whip Prepare like
-date and nut Jelly." but whip the
Jellv telther plain or with one eeg
white) before combining with the nuts.
Health" and Beauty Hints Given.
Do not neglect to brush and comb
the hair and massage the scalp merely
to save a curl or wave.
An Iron that is heated lo the right
degree may not Injure th hair.' Th
u'a of Kids I always safe, although
th procs of curling or waving takes
more time.
Peopl who are "run down" are par
ticularly subject to chilblains. In cold
weather, so It is essential to keep fit.
Have a tonic made up If you feel be
low var. J-at good, nourishing food.
NEW JACKET FROM PARIS GIVES
EFFECT OF JAUNTY YOUTHFULNESS
Fancy for Military Tailleurs Persists Because Some Women Look Their Beet in Costumes of This Character.
Captivating Suit for Spring Is Out.
,ev
OJ-
HEX It first appeared in Paris, a
pretty little tailieur was called
Le Garcon," because the
bobbed-off Jacket of It and the flat.
apron drapery over the skirt-front sug
gested a waiter's atlire. The model
Is a favorite one becauxc of Its Jnunty
yovtthfulne.-s. A skirt of navy faille is
stiffened within the hem, and over the
skirt hangs an apron of navy serge.
The serge Jacket has faille sleeves and
falls In loose lines over a longer waist
coat of embroidered silk. White but
tons in well-placed groups add further
to the Jauntiness of the little coat.
Th fancy for military tailleurs per-
' TV 4pf a . ' , i f "
irl A y-w
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if vv ;: - wJ v :
4 " ' T M. i la L , y , i 4
M f ' A 1 " x f v - ? '
H r : . f hl - t v j j I ' ,
I' - -.. 1 . '.' : '
P x ' e 4 , "I
r v
TWO DRESSES OF GABARDINE ARE ,
DIFFERENT, YET ALIKE IN SEVERITY
Gown of Blue Has Chic Directoire Collar and Little Cuffs and Turn-Over of White Linen, Giving Military Effect.
Suggestions of 1880 Appear in Shops.
TWO dresses that have been especial
ly admired are made in gabardine,
one In dark blue, the other in castor
color. They are entirely different in
style, and yet each has tho same severe
effect in its finish. The blue gabardine
has no other trimming than little cuffs
and turn-over of white linen, but its
collar. In high directoire style, is as
chic as that of Napoleon himself, while
the little bands that close the front,
with their buokles of the material, have
a taut military precision that carries
out the intention of the collar.
Another seen in a collection is In
very direct contrast; it has a much
shaped Jacket, buttoned down tho front
In 1880 style, with a close row of nut
tons. The draped skirt with Its cun
ous little bunches at the side, caught
up by the same buttons. is also ex
tremely suggestive of the '80s.
And a third gown is in long lines,
broken at the hips by a cunning ar
rangement of pockets, embroidered like
the collar an.tl belt that crosses the
back, in shades of castor, lighter and
darker than cloth. This gown has the
same sort of a color as the blue one,
but it is accompanied by a very pretty
separate stole of beaver which ia in
tended to add. to Its uses as a late Win
ter model.
Several new suits made up are in
a m shade of tan or brown, one of
beige broadcloth in the softest quality,
which has a Jacket arranged in long
walsted blouse lines by its wide belt of
suede In a darker tone. A double skirt
repeats this idea, and the whole thing
is about as graceful in effect as any
suit that we have had since the appear
ance of wide skirts.
New Silhouette Appears,
"Mantle-gowns" are what they are
now calling the rohe-ntanteau of the
Rut de la Paix. The lines of these
gowns even more accentuate the .idea
. . . J l .i I .Hie
of a dress man w ma. v,..
fashion that we have known. In spite
i thi thev are in every case accom
panied bv the softest, fluffiest little
dresses of chiffon, simplicity itself, the
careful selection of their color giving
their cachet as well aa their flatterino
note to the wearer. ........
Quite a new silhouette is that of a
little afternoon dress, its bodice of
satln'huttoned down the back, even to
tho high stock collar. This severe cor
saKe Is rendered more graceful by the
full skirt of chiffon and by a curious
new trimming of chenille balls that
finishes the bodice and the skirt.
Another very sane little dress of
chiffon with bands of satin, shows the
long waistline which has been re
marked In the Jacket. It Is of dark
blue as the rank and file of chiffon
dresses are; the. gown of voile ninon
and of various sorts of crepy muslins
HI rival that of liberty satin for ele
gant Spring wear. We shall see taf
fetas, but certainly in lesser quantities.
Th tailors are coing to use many
greenlsh-grav shades that suggest the
old-fashioned sase-greens. once so pop
ular. In fact, a satin model of this
shade banded with green velvet is so
dark It s almost black.
For evening wear, a great, deal' of
tulle grec and chiffon are combined.
Several new evening gowns show this I
2 -,, a mr?'-- '3
wisher 2? ce-cA-eZt
sists; for some women look their best
in trim costumes of this character.
There la a Paris model combining the
latest military whimsies. Fine strap
pings of white braid are effective on
the suit material, dark green serge;
and touches of bisque cloth on collar,
sleeve and pocket motifs at the belt
add to the military effect. Of course,
there are buttons, and they combine
green, dull gilt and cream pyroxylin in
harmonious coloring. Like all the mili
tary suits, this one has a skirt .hort
combination made up over liberty satin
or taffelas. Another gown is entirely
of liberty ' satin, a deep rose-pink,
trimmed with fringes of chinchilla; a
very lovely combination, most charac
teristic of the soft colors to whicn we
are leaning, gives a charming erred.
A new wrap is made of velours-ue-laine
in biscuit shade. It is cut in
flaring lines and falls In bell shape
from the shoulders to the knees. This
is banded with heavy faille, of the same
shade, about the hem: it has a muC
collar, one cf the soft, high bands very
much draped, of the faille, repeated in
big turn-back cuffs. Huge buttons ot
the silk fasten the collar and. extend
in a close row down the front.
One beautiful robe-manteau is ot
tete-de-negre velveteen. The cut of this
gown is also very pretty. A double box
plait comes from beneath the pocket,
which is placed on each hip.
The pocket is met by a belt which
extends around t"he back, and from this
the skirt section falls in flaring lines,
cut full enough ta the top. however, to
be arranged in gathers. This belt, the
pockets and cuffs are embroidered in
black mixed with aarK gray.
There is a collar in cape shape with
a long stole which extends to the hem
of the dress. This is maoe or nun"..
It may be detachable if desired, but on
the model It Is really the trimming.
Five Ostrich Feather Trim Hat.
There was a chiffon dress made to be
worn especially with the long robe
manteau. This was of champagne-col
ored chiffon trimmed with bands of
satin in golden brown. The lining Is of
champagne satin, very light weight.
The long blouse of chiffon falls over
the first belt of the brown satin, which
is really fastened to the lining, but it
is held in place by a band around the
hips. With this is worn one of the
newest hats. It is large, becoming and
picturesque. Black panne is used for
the brim, which is plaited softly into
U)e crown on Doth sides.
The trimming of this hat, which gives
it a curious line, is very unique; five
long uncurled ostrich feathers satin
feathers, as they call them in Paris
fall from the bow at the left side and
make a sweeping flat line of the top
of the hat: they droop slightly over the
crown aii brim and then fall over the
edge. The shoes worn with this gown
are worn with stockings of a lighter
shade.
Another dress to be worn with robe
munteau hat a bodice of satin, cut with
a slight sifaping at the waist, with a
seam under the arm, and is buttoned
down the back. It has a narrow sash
which comes from the under-arm seam
and is loosely knotted In the back.
The lack of darts in this bodice causes
It to wrinkle in folds around the waist,
which makes it very graceful.
High Collar Accompanies.
The hi!ih collar repeats this idea. It
is cut with the fronts and backs of the
bodice being Joined with a seam a jour
from the shoulder-line. It is cut much
too high and drapes in the same man
ner as the bottom of the bodice. A frill
above it is made of handkerchief linen.
.Tie only trimming on the bodice is
a verv unique one. It is a double chain
of chenille balls, graduated, sizes, worn ,
enough to reveal the buttoned walking
boot frankly.
A captivating little suit, typical of
Spring freshness and daintiness of at
tire is out. Blue serge and satin of the
same shade effect Uie combination of
materials now demanded by Paris. The
loo.-e, military Jacket opens to show a
waistcoat of white cloth on which are
groups of small red buttons. The
larcrer buttons on the coat and those
on the sleeve are of gunmetal. The
skirt of this suit is laid in broad pleats,
and each pleat is slightly stilfened
with crinoline. All the pleats are
stitched down as far as the hip.
t around tho neck like a string of beads,
These balls are repeated at the top ot
the hem of satin, which finishes a very
full skirt 'of chiffon matched in puff
sleeves. The color of this costume is
dark blue.
A one-piece dress robe-manteau Is
made of blue-ribbed serge. The entire
gown is of the material, straps in front
being fastened with little buckles cov
ered with it. The strap, which goes
around the waist, edines from the sides
of the back width. This is a single
panel from the neck to hem. It Is
shaped in slightly Ju.-t at the waist and
flares ever so slightly toward the hem.
The tail collar- is cut with fronts of
the material. A little guinnie with turn
over, nemstitched. buttoning with tiny
blue ball-buttons, is matched in little
cuffs which extend below the sleeves.
This is one of the prettiest robe-man-teaus
we have seen this year. The cut
is very becoming and very new.
A tailor suit is made of almost in
visible check in shades of brown. The
Jacket is bound around with brown
braid.
Colors wo shall have in discretion
pale, delicate colors, for entire after
noon gowns, and touches of contrasting
color and of tarnished metal upon the
dark wools of street gowns, which are
often like the evening gowns, of the
softest quality of satin.- Satin seems
partly to replace taffetas.
lictittes of Fasliion Told.
The short full skirt is undoubtedly .
the leader for all occasions.
Long cords and tassels stream from
the ends of the round muffs.
The little girl's dress may be
trimmed with narrow velvet ribbon.
Some of the new silks are heavy
white crepes with black stripes.
Flesh pink lining for the sheer up
standing collars is a good idea.
There are some suits with coats cut
to hang straight from the shoulders.
A one-sleeved Spanish cloak of sable
is one of the fiishions favored abroad.
TODAY'S BEAUTY HINT
It is not necessary to shampoo quite
so frequently if your hair is properly
cleansed each time by use of a really
good shampoo. The easiest to use
and quickest drying shampoo tiiat we
can recommend to our readers may bo
prepared very cheaply by dissolving a
teaspoonful of canthrox. obtained
frum your druggist, in a cup of hot
water. This rubbed into the scalp
creates a thick lather, soothing and
cooling in its action, as well as very
beneficial to scalp and hair. After
rinsing, the scalp is fresh and clean,
while the hair 'dries quickly and
evenly, developing a bright luster and
a soft fluffiness that makes it seem
very heavy. Adv.
.
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