THE SUNDAY OREGOXIAX. PORTLAND, OCTOBEfc 21, 1917.
WITH THIS CHARMING GOWN NO
SUNNY DAY WILL TEMPT MILADY
Svelteline Model in Lingerie Gives New Lines of Slimness and Touth to
Woman of Large Figure.
THOUGH the day be bright and
sunny and all nature calls milady
out of doors, this charming bit .of
finery would be sufficient temptation
to keep her indoors. It is of French
blue velvet. The collar and sleeve edg
ing is of white fox fur and it is lined
with the softest of white messaline.
It has been always the aim of large
T.-omen to appear slender and graceful,
but. sad to say. they have seldom suc
ceeded. The larce woman with that
ambition nowadays Will receive some
aid ia her efforts from the new svelt
line system of designing.
This new feature of late has been
applied to dainty lingerie for the large
woman. The sveltline system of de
signing clothes to produce a slender
appearance has been extended even to
undergarments. As a result this pretty
sveltline model in lingerie gives to the
large figure new lines of slimness and
youth, without the inconvenience of
dieting to achieve the same effect.
ANSWERS TO CORRESPONDENCE
HOLLAND. Or.. Sr pt. SO. Please Rive me
recipe lor making toilet poap. made either
of suet or lard. Wo have made laundry
soap, but never attempted the other.
M RS. J.
I HAVE never found a satisfactory
home-made toilet soap. Of course
it is easy to make ordinary soap
and scent it at home, but that does not
constitute a good toilet soap. With
home appliances the exact proportions
necessary for the chemical reactions
are difficult to secure, so that usually
there is some uncombined alkali left
or too much glycerine, which is bad
for the skin. 1 do not think you will
find it economical in any way.
Better buy a small quantity of good
toilet soap and use it carefully. Any
extra "soap fat" which you mav save
can be used for making ordinary soap.,
" n i-ii ia iiuue satisiaciory tor ordi
nary domestic purposes. See the recipe
given below, for instance.
Possibly some reader mav have had
satisfactory results in making toilet
eoap and may offer suggestions.
PORTLAND. Sept. 1!3. My Dear Mis,
Tingle: Please give me a receipt for muk
ins soap which contains ammonia and
borax. MRS. E. F.
Home-made soap with borax and
ammonia Five pounds clean, rendered
lat. one pound lye. 3 quarts water.
pound borax, 2 tablespoons ammonia.
Dissolve the lye in the water. When
completely dissolved and cold dissolve
also the borax. Heat the fat slightly.
then add the lye and other ingredients
and mix thoroughly, stirring until it
thickens. let is thicken until it will
just pour and still run smooth. Do not
boil it. Pour into wooden moulds, or
cardboard boxes will do. 'When cold
and firm, cut into suitable pieces with
a bit of string and store in a dry place
to dry out a little, since, as every
housekeeper knows. "seasoned" or
partly dried soap wastes much less in
use than does fresh made or fresh cut
soap. Any kind of fat may be used.
Save every scrap, no matter how un
attractive, and clarify it for soap mak
ing if it is not fit for food.
HOOD RIVER. Or.. Sept. 24. Dear Miss
Tingle: Will you kindly tell me. through
The Sunday Oregonlan, how to make kip
pered salmon, such as you buy on the mar
ket ready for use. Thanking vou in ad
vance. 1 am. MRS. C. E.
I know of no satisfactory way of
preparing, at home, the so-called "kip
pered" salmon of the "ready-to-eat"
market kind, though possibly some
reader may have been more successful.
Smoked salmon, sometimes called
kippered salmon, can be easily pre
pared at home by salting the fish,
hanging up to dry a little stretched on
a wooden rack, and when about half
dry painting it once or twice (accord
ing to its thickness, how long it is
to be kept, and the kind of material
used) with one of the commercial
preparations known as "Smokene,"
"Liquid Smoke." or similar names. The
fish may then be cooked as needed, a
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little soaking being sometimes neces
sary if the fish should be too salty or
too dry. We have had good success by
this method, but it is not the same as
the "market" product.
WOODBURX, Or., Oct. 3. Dear Miss
Tingle: will you pleaae give me a recipe
for East India relish. The one ,1 am re
ferring to has green tomatoes, cabbage,
peppers and brown sugar, etc., in it. Thank
ing you for the favor. B. E.
I hope the following is what you
want. The- proportions of the main
ingredients and of spices may be modi
fied: to suit personal taste.
India Relish One pint each finely
chopped cabbage, celery, green toma
toes, onions and pickling cucumbers, 1
cup each finely-chopped green and red
sweet peppers (or one pint chopped
green peppers may be used) about one
quart strong pickling vinegar, two to
three cups brown sugar (according to
taste), Vi cup white mustard seed, 2
tablespoons celery seed. A small
cheesecloth bag containing one inch
bay leaf, cloves. 10 pepper corns and
two or three small red pickling pep
pers. Chop all the main ingredients
and either sprinkle thoroughly with
salt. In layers, or let stand in brine
ovajr night. Drain and mix thoroughly.
If too salty rinse in cold water. Place
in a kettle with the vinegar just to
cover, add the seeds and spices and
heat nearly to boiling point. Let stand
over night, then reheat with the sugar.
If a slightly hot pickle is liked add,
cautiously, a very little cayenne to
taste. Pack Into jars (removing the
spice bag) and seal at once.
If pickling cucumbers are not easily
available save the peelings of ordinary
cucumbers, putting them in brine (cut
ting them not too thin) until ready to
make the pickle, then chop finely aa
though they were fresh pickling cu
cumbers. The latter are mostly "peel
ing," anyway. Several kinds of chopped
pickles or relishes may- be made from
ordinary cucumber peelings a "small
economy," particularly useful for the
city housekeeper or apartment dweller.
A little grated horseradish may be
added, last, to the above relish, if liked.
The exact amount of sugar is a matter
of personal taste. Use strong vinegar,
"just enough to cover," the exact
amount depending-.
CLATSKANIE, Or.. Sept. 20. Dear Miss
Tingle: I am anxious to know how to
make sweet pickles of Italian prunes. I
have asked many people, but none seem to
know how to make the kind that
my mother used to make. They
were whole, with th stem on, and the skin
was not cracked. The flesh was quite firm.
Mamma used whole cloves and stick cinna
mon In the pickles, I remember, aa I used
to eat the pickled spice. She kept them
In a stone jar with a cloth tied over th
mouth of it. They were a delightful relish.
If you can give me the recipe I shall
feel much obliged to you. I have experi
mented but could not keep the prunes whole.
I am an interested reader of your section
of The Oregonlan. MRS P. M. S.
Following are some old-fashioned
recipes for spiced prunes, which I hope
may be helpful. In order to keep the
prunes whole, it is necessary to prick
or "dock" the skin thoroughly so as
to prevent cracking, as they expand
on heating, and to allow the vinegar
and spices to penetrate the- flesh.
A useful "fruit docker" for pricking
them can be made by driving the
heads of several stout darning needles
into a large cork, so that one motion
will result in several pricks and con
sequent time saving. 1 give both the
cooked and the uncooked pickle. If
you keep the prunes in a crock be
sure to use a plate or weighted board
to keep the fruit under the vinegar
ana so minimize the chance of mould
lng or softening.
Prune Pickle No. 1 (unsweetened)
Wash dry and prick the prunes, ar
range in a crock and cover with strong
not pickling vinegar heated with
tablespoon whole cloves, 2 tablespoons
oroKen stick; cinnamon and 1 table
spoon each whole allspice and salt to
each quart. Next day drain off the
vinegar, reheat and- pour over th
prunes, do this three times, then seal
in jars. Ihey keep best in sealed jars
but will do fairly well in a. crock if
kept below the vinegar.
.fickle Prunes No. 2 (cold) Wash.
dry and prick the prunes, arrange in
layers in jars with sugar between the
layers, using from one-half to one cup
sugar tor every pound of prunes, ac
cording to how sweet a pickle is de
sired, sprinkle a few cloves and pieces
oi stick cinnamon between each layer.
Add 1 teaspoon salt to every Quart of
coia picKimg vinegar used. If a slight
ly not picKie is liked use 1 small, dry,
red "pickling pepper" and about one
inch stem ginger In each quart jar.
Pour the cold vinegar over the fruit
sugar and spices and seal at once. Be
sure the prunes are very thoroughly
pricKed over for this pickle.
faweet Pickled Prunes Wash, dry
and prick the prunes and arrange in
Jars or in a crock. Make a syrup, using
to s cups Drown sugar and 14 cup
mixed cioves, broken stick cinnamon
and alspice to one quart vinegar. The
amount of sugar depends upon how
sweet a pickle you desire. If the
flavor is liked, a small piece of ginger
ana a bit of bay leaf may be added to
tne spices. Pour the hot syrup over
me iruic, let stand over night, then
drain off and reheat the syrup. Do
this four or five times in all. The
syrup may be boiled down to any de
gree of richness at the last boiling.
Seal at once. The older cookbooks
suggest boiling the syrup six times if
the fruit is to be kept in a crock; but
judgment is necessary in order to keep
me iruit tirm.
MONTESANO, Wash.. Oct. 2. Denr Mlo.
i ingle: I am sending the recine asked for
apple sauce cake without eze-s. hnnlnir It
will be satisfactory. MRS. R. E. H.
Apple Sauce Cake (Mrs. R. E. B. )
two tablespoons of butter or Crisco. 1
cup of sugar, 1 cup of milk, 1 cup of
appie sauce, n teaspoon or soda, 1 tea
spoon of baking powder, flour to make
the thickness of cake batter as the ap
pie sauce varies in thickness. Use lem
on extract flavor, or spice may be
added. Also a tablespoon of chocolate
may be added and the spice and flavor
ing omitted-
ANOLERSVALE, Or.. Sept. .10. Dear Miss
Tingle: I saw in The OreKonian that some
laciy wanted an apple sauce cake recipe. I am
sending one. Hope it is what she desires.
I get lots of good recipes out of Thu !,-..
gonian and would like to send some of
mine it you wouia like them.
MRS. C. W. H
Apple Sauce Cake (Mrs. C. W. H.)
jne cup sugar, one-hair cup lard or
butter, creamed: add one and one-half
cups apple sauce, dissolve two tea
spoons soda in one tablespoon hot
water, one teaspoon each cinnamon and
cloves, two cups flour, one cup chopped
raisins; bake in a loaf.
Many thanks to you both. My "Apl
pie Sauce Sake" questioner is certainly
reaping a rich harvest of recine frnm
kindly readers. Apple sauce cake is a
gooa war cake ana "seasonable" be
sides. Prune sauce cakes mav be sim.
ilarly made, but have, of course, a
sngntiy auierent flavor. The nrnnea
fresh or dried, are stewed and rubbed
tnrougn a sieve or colander.
GRANTS PASS. Or.. Sept. 7. Dear Miss
Tingle: Please publish a recipe for pickled
crahapples with little or no vinegar. Can
I use it for pears? Also, please print a
recipe for a good fruit cake, quite rich.
Thanking you. MRS. J. w. R.
If you do not want to use vinegar
use cider instead for your crahapples
Pickled Crab Apples Wash, prick
and steam the crab apples until ten
der. Place In jars and cover with a
syrup made with six cups brown sugar
to one quart vinegar with one tea
spoon each whole cloves and n.ni.
and two teaspoons broken stick cinna
mon ucu in a nag. rour tne syrup over
the hot steamed crab aDDles h iA,
stand over night- Do this three or four
Limes uiiLii me crao apples bej?in to
look translucent. Then boil down ih
syrup, if not rich enough to suit you
and pour over the crab apples and seal!
m sienmins tne crao apples be sure
to put them into a dish or bowl in the
steamer (or elevate them above the
oomns in an orainary sauce pan) so
as not to lose the juice. Add thin
the syrup. , If cider . is used in place
of vinegar . and if the flavor seems
too "flat," add a little lemon Juice.
Small hard pears may be peeled and
similarly treated, leaving the stems on.
Larger hard pears may be halved or
quartered and either steamed or sim
mered in a small quantity of water
before being treated in the syrup. The
amount and kind of spices may be
varied to suit personal taste. A little
stem ginger or yelow lemon rind
might be iiked as an addition to either
pears or crab apples.
So many correspondents are at
present asking about "perishable" and
seasonaDie food materials and my
space is so limited that I must ask you
to wait for your cake recipe in a future
issue.
PORTLAND. Oct. 3. Dear Miss Tingle:
Kindly tell me whether the light colored
grapes will make grape Juice of a good
flavor. I have some n.uriv Hn whirh
are green in color when ripe and others of
oencate pinkisn color, similar to the
Delaware! we used to have in Wisconsin
Perhaps they are the same. Please. alo.
give me recipes for other ways of doing
grapes which will not require much sugar
or be too much labor. I shall be grateful
If you will reply soon, as my grapes are
now ripening. MRS. L.
Very nice grape juice can be made
irom some kinds of light-colored
grapes, and while the color is not quite
attractive me flavor is often ex
celient. I do not know, of course. Just
wnat navor your grapes may have,
but you might lust conic nrt mnbtv
drain a small quantity and see whether
you line tne flavor. Some additional
sugar may be needed. In some cases
a mixture of grapes, say part Concord
and part Delaware, will give an at
tractive flavor and color. The "wash
ings" of skin. pulp, etc., left after
making grape juice might be used to
make vinegar. Sometimes it is well
to extract most of the juice and rnh
the remaining pulp through a sieve or
coianaer to make grape jam, marma
lade or conserve, grape catsup or grape
paste (partly dried to be used like
ariea iruits) or grape chutnev. If vnn
have a large quantity of grape Juice
you can use what you don't need for
annKing or for desserts to "put up"
such fruits as rather flavorless tu
ples or pears, thus saving some suear
ana giving additional flavor.
If you make grape jelly, remember
to save any left-over pulp for these
purposes, also to gather jelly grapes
before they are quite ripe. I have not
much space for detailed reciDes Mav
but possibly these suggestions may be
all you need. If you want any special
recipe, please write again.
PORTLAND. Sept. .28. Dear Miss Tingle:
Will you please give me a recipe for pop
corn balls. Also, I would like to know
more about sauerkraut. - I am putlng It in
a stone Jar, and the recipe says after a
few days It will begin to ferment, during
which period the pickle must be removed or
drawn off and replaced by fresh. Does It
mean to replace a brine, or Just what does
it mean? I saw your recipe in The Ore
gonlan September 16, but just that particu
lar page is lost. As you have helped me so
many times in your columns, I know you
"uw. MRS. J. S. W.
I will ask you to wait for the "pop
corn balls," In order that I may give
you a prompt answer about the sauer
kraut. The kraut should ferment in
a warm place and should be kept cool
after fermentation is completed when
the "brine" or "pickle" should be quite
acid. If after fermentation the liquid
seems to be muddy and badly scummed
and discolored draw it off and replace
witn i res ii Drine, to which a little
vinegar has been added. "Brine" and
"pickle" are both used to mean the
liquid part of the sauerkraut. If pre
ferred, the kraut may be sealed in large
glass jars when fermentation is com
plete, but it will keep fairly well in a
crocK or Keg in a cool place if a board
and weight are used to keep it under
the brine, and if it is watched for signs
ui yeast scum ana sottemng.
i-UKEK-r GROVE. Or, Sept. 2. Dear
Miss Tingle: Some time ago a lady asked
for directions for making oatmeal cookies
without many eggs. I am enclosing a
recipe. I like it very much and hope others
uiiy. too. . -,.
We have been asked so many times to
try- to save white flour that a friend sug
gests that 1 send directions for making
bread as we have been making it lately.
We call it war bread.
Will you please give directions for mak
ing green tomato pie? I have eaten It and
it is very nice, but I do not know how to
make it. With many thanks. E. K. S.
I am very glaa to receive your rec
ipes. We are all interested in wheat
economy now. Owing to lack of space
I must ask you to wait until next week
for your green tomato pie recipe, when
I hope to give several other methods
of using green tomatoes. Simply slic
ing tne tomatoes and using them like
apples with a little sugar and lemon or
spice gives a very good pie, with or
without a few raisins.
Possibly some reader may have some
extra fine "green tomato ideas. Green
tomato mince pie is very good. I won
der if that was what you had in mind.
Scotch Tarts (Mrs. K. F. S.) One
pound oatmeal, one-half pound flour,
one-fourth pound granulated sugar,
one-fourth pound lard or drippings,
one tablespoon baking-powder, one egg
and salt. Mix the oatmeal, flour, sugar,
salt and baking-powder together, melt
the lard and pour into the beaten egg,
then add this to the dry ingredients,
using sufficient cold water or milk to
make the whole into a stiff paste.
Then roll to about the thickness of a
dollar, cut out and bake in a mod
erately quick oven until nicely browned.
rteep in a tin box. I like this very
much, but I prefer to use more sugar,
shortening and flour. We like them
better than when made of flour alone.
They keep much better.
Pumpkin or Squash Biscuit (Mrs. E.
F. S.) One-third cake compressed
yeast, one-half cup luke-warm water,
one-half cup milk scalded and cooled,
one-half cup cooked squash, one-fourth
cup brown sugar, one-half teaspoon
t, one-fourth cup shortening (melt
ed), and three cups flour.
Soften yeast in luke-warm water;
mix remaining ingredients in order
given into a soft dough: knead ten
VCORSETS
'DrontJace or Sack J?ace
JJERE is presented an
exquisite new corset
modeled for wear now.
It's STYLE, like that of all
BON TON corsets, is authentic,
and expresses that slim, youth-
ful silhouette which the latest
French fashion decrees.
New corsets are essential for new
gowns and this model, as the pic
ture shows, will not only enhance
the beauty of your form, but solve,
dressmaking problems.
Front Lace Model 1038-
is fashioned for average figures, and,
aside from possessing the advantages of
the front lacing principle, is one of the
season's smartest corsets. White cou
tiL Price $5. Other models for all
figures at $3.50, 85, $6.50,' $8 and up.
' YOUR DEALER may offer substitutes. Insist -vpon
the genuine "BON TON." If he refuses
to supply you, write us. Accept no substitutes.
minutes, keeping dough as soft ax nnn.
slble; cover and let stand over nit-hr:
with buttered fingers null off pieces
of the same size and work into balls;
set them in a baking pan and when
double in bulk bake half an hour.
Bread Made with Corn Meal Mush
(Mrs. E. F. S.) A rounded cup of fine
white corn meal made into mush it
win swell more if started with cold
water let cook an hour or more in
double boiler. It should swell to about
three pints. About 4 o'clock in the aft
ernoon take one-fourth cake of yeast
foam, soften in warm water, then beat
in two-thirds cup flour and let rise. At
9 o'clock cool the mush to the right
temperature and mix the bread, using
sufficient flour to make a smooth
dough. Let rise over night, add salt.
sugar and shortening to taste, knead
15 minutes, let rise again, then make
into biscuit; put into baking pan and
when light bake one hour.
If bread is too warm or gets too light
at any time it will not be as nice and
sweet.
Always warm and dry the flour.
PORTLAND, Oct. 1. Dear Miss Tingle:
Tears ago my mother served a dessert
called "Betty in the blanket," made of some
kind of a batter, plenty of blackberries,
and I am quite sure it was steamed.
I have had so much help from your col
umn and hope for help now. Thanking you,
MRS. R. H. H.
Possibly some reader may know of a
pudding by that name. In the mean
time try the following and see if it is
anything like it:
Steamed blackberry pudding. 2 cups
flour, cup sugar, about 2-3 cup milk,
1 egg. 1 tablespoon shortening, 2hi tea
spoons baking powder. teaspoon -salt.
2 cups blackberries. Mix to a Boft drop
batter. Stir in the berries. Place in a
well-greased pail. Cover and steam 2
hours. Turn out and serve with sugar
and cream or hot milk or any preferred
sauce. For a plainer pudding omit the
sugar. The exact amount of milk will
vary with the kind of flour used and
the size.
SHERWOOD. Or.. Oct. 2. Dear Miss
Tingle: I have been looking for a recipe for
canning peas and string beans. Will you
kindly print a good way to can them? Also
a recipe for peanut brittle, only I want to
use .Raro Instead or molasses.
MRS. J. C. B.
Note the reply given above in regard
to peas and beans. Do you wish for
the porous or the clear type of peanut
butter? Please let me know, as I am
devoting as little space as possible to
candy recipes at this time.
simply a straight oblong piece of plush
lined with silk and the silk lining ex
tended out to make a little piping all
around the edge I made it thai, way
to keep the wear front, the plush edge.
I wear it now on the nfee Autumn days
with my coat dress and later I will
wear it as a collar with both my suit
and long coat and I am making detach
able cuffs of the plush to wear with
either my long coat or my Winter suit."
"Have you a mufr-of the plush, too?"
inquired I. - .
"No. I don't need a muff when I have
big cufTs to help keep my hands warm,
or I can put my hands in my pockets
when they are empty, but anyway, for
me a muff is a useless extravagance in
our rainy Winter climate, when I
usually have to hold an umbrella in
one hand and some -bundle or bag in
the other, and I expect to be carrying
more bundles and bags than usual this
coming season, with the new delivery
system on and the heavy lied Cross
work."
"I am making myself a long coat,"
Mr. F. went on, "from a broadcloth
tailor I had several years ago. The
skirt was made with box plaits, so I
am making the coat Empire, with a
deep yoke in the back and a box plait
section of the skirt sewed to that: those
Empire coats are very easily made
there is so little fitting to them; just
a yoke in the back and a loose belt in
front, and belted coats and jackets are
the handiest things in the world for
the person who must make things over,
because you can piece your goods at
the waist line and hide the seam under
a belt. Pockets help very much, too,
in hiding worn or soiled places in a
made-over dress, and a new jumper
and side pieces may be put in in an old
dress and quite a period added to its
life by so doing."
"T am glad." said Mrs. R.," that the
Red Cross is teaching women to knit
and crochet useful things, for it is cer
taintly a great benetit to all women
to know how to make all these verj
practical- and useful articles for theii
own households. I knit a sweater an4
cap for my little, niece and she and hei
mamma were wonderfully pleased wits
it. And then the convalescent robet
and the nurses' helmets and aprons and
all those things we don't any of ui
know when we may have dear ones o
our own for whom we will want ts
make these things, and the sooner w
knoT7 how to do it the sooner we will
be prepared for any emergency that
may arise."
How to Test the Cake.
A fine knitting needle kept at tlx
side of the stove is handy for trying
cake to see if it is done.
Salt in Coffee.
Try putting a pich of salt in your
coffee. It will bring out the flavor.
Simple Home Treatment
to Remove Hairy Growths
(Beauty Culture.)
Two or three minutes' use of dela
tone paste will banish every bit of
hair from your face, neck or arras.
This paste is made by mixing some
water with powdered delatone. After
the paste is removed, the skin should
be washed to free it from the remain
ing delatone and it will be clear and
spotless. Vou will not be disappointed
with this treatment if you are sure
to obtain real delatone from your
druggist. Adv.
THREE WOMEN TALK OVER
WINTER WARDROBE PROBLEMS
Busy With Red Cross and Food Conservation Work, They Have No Time
for Shopping or Sewing and Decide to Touch Up Their Old Clothes.
BY "MRS. PORTLAND.
While we were gathering our
Winter bean crop in our adjoin
ing garden plats the other day,
Mrs. F., Mrs. It. and I, we en
tered into a discussion on an ever-in
teresting subject what we would get
new in the way of clothes for the com
ing season and how we would make it.
"With all the Red Cross work I am
doing now," announced Mrs. R., "I shall
not have time to either buy, make or
have made any great outfit of clothes,
so I am going to touch up my old
things a little and add a few new trim
mings and furbelows whenever I can
get time from my canning, drying,
pickling, preserving and salting down
of all sorts of foods. Now there's my
long coat that I" got several years ago.
It has quite large cuffs and collar on it.
The collar never did fit me very well,
so I am going to rip off both collar and
cuffs and from them I can easily get
enough goods for a belt and pocket
flaps; then I will get new velvet or
plush for collar and cuffs. My last
years black velvet street hat I shall
wear again. I will shirr the crown in
more to the rim than it was last year
in order to hide a few soiled places;
then I will put a buckle or a loop or a
feather to the front and that will set
tle the street problem for me."
'I am going to make myself a little
turban of green velvet to go with my
green tailor suit," said Mrs. F. "If I
have to make my own headgear myself,
would rather make small toques or
turbans with drooping brims, because
they take so much less. goods and. are
Iso much easier to make than any other
kind of hat. All in the world you have
to do is to tack a circular piece of
goods over the crown, face the brim
with a bit of ribbon or silk or satin;
then sew a bias piece of velvet to the
edge of the brim and gather it in to
the crown and put a band on over th
joining of crown and brim. A little
trimming in front or to one side fin
ishes it off." .
"I was a little worried as to what I
was to do for an afternoon and even
ing dress," continued Mrs. K. "My blue
silk is cut in several places and my
silk crepe, which has done duty for so
many seasons, is clear past decency "
"Why not combine them?" interrupt
ed Mrs. F. "I am sure -you can get
enough out of the crepe silk to make
an overdress: there is scarcely any fit
ting to be done to them, you know, ex
cept a little at the throat just two
plain, straight pieces, joined at the
shoulders with a big collar and a
square opening in front and laced to
gether at the sides under the arms
with some narrow ribbon and a belt all
around. I don't suppose you could get
one piece out of your skirt long enough
to cut these two pieces, but you can
use two pieces for top and lower parts
and sew them together under the belt."
Mrs. R. looked much interested.
"I believe I can do that," she' agreed,
"and I can make the sleeves of the silk
crepe and the belt of the other silk."
"I am going to go you one better on
the collar problem for your coat." said
Mrs. F. "I got enough plush to make
myself one of the long, straight neck
pieces they, are very .easily made; I
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1