V tK. , , f. t i " - - -.---.-y ..-i..- . i sisswisissjsswilii.syiet WM . . .,; .. " ' " - r . . : 1 - :'7Vf :F'S"T';Costoines for -v ' : W , . ' ;j RESTATRATT KROfK BLACK RATI.X . " OW TTLOcnrCJrS OrCfOJT rHARMElSKTRIMXED WITH JET. ' f t ; ' ' 1PHtCf J7- K? Slim Purse--: I , . '1irl ,4'-Vvf- rvr n -wW .ma WE you a philnaophj of dre!" iiddenly iBkcd Alicia, her pen, ell poised in the air over bcr ac count book. "Dear me, yes. ' Havfo't you?" I countered. "I suppose I have, but I neTer put it Into words until lately, when the thrii ferer struck me," . What Is It? I am Interested." I was sincere In (Ms, for Alicia's reasons are always picturesque, If not entirely logical. But, as Alicia Is absolutely tlio best-drcssed woman I bave ever known, with a dress allowance that I know to be almpet as skimpy as her new suit skirt, I really expected en lightenment. Appropriately Dressed. x. "Well, you see," begaq Alicia slowly, choosing her words, "I have always be lieved tkat the first requisite for being well dressed Is to be appropriately dresed. Even If you go to but one dance a year, I believe In going In an evening gown or not at all. If you only appear on the golf links three times. It certainly ought to bo. in proper sport ing togs.- Now, of course, I know this mean moncyj It's all very well Uben you are a type, a sports girl, who sIra- ply Ilrcs In sweaters and plaid skirts and nice, woolly topcoats and tweed suits, who never teas or lunches at smart restaurants, or a business girl, who hrj no time eicept for two Bets BABT I. BASKET. . I HEARD of a young mother the oth er day who made a 500-mile Journey carrying her six-weeks-old baby In basket. Outside, It was Just an or dinary market basket; inside, It was thing of down, fine linen and lace. The baby got no Jar, no handling. Brakemen, conductor and bus men could all easllythold the basket while the mother climbed oft and on trains. In the dining car the baby's basket safely occupied one 'chair while the mother comfortably ate her dinner on the other. At the Journey's end per fect satisfaction was expressed wUh the experiment Good ITc<s (or Tonng Children. 1. Saving money. Let them begin early with their pennies. 2. Have them get the good habit of Sunday school. J. Teach them the good bablt of nevef fibbing, begin by never fibbing to them, no matter bow trivial. Never let anyone use other than plain, every- pday talk In their presence. i Another good habit Js;. Obedience, - III X X'-i .: .'. . yr TJ I II v 0 II at clothes those she works in and those she plays in; or the strictly but terfly type, who can wear vejvet and satin in the morning and get ay with It. But when you are a little, bit of everything play a Utile, work a lit tle and sport a little It takes plan ning, my dear!" "I should say so," I murmured In admiration of Alicia's summing up. ' Plan for the Season, , "It is a good plan to take stock of the kinds of things you are liable io do In a season and plan four clothes accordingly. And then, this Is the necret of the whole thing, make one dress answer not for one purpose, but for many. I don't know how t could ever have existed In other years with out some kind of a dark lace demi tollette, as the French would call It. a pretty brown, navy or black lace frock, combined with satin or char meuse, and with fairly high corsage and sleeves. It does for extra dressy afternoon affairs, teas, matinees, even- ing ineaier panics where your hosted was not quite considerate enough io mention how you should dress, andW dinners of the same Indeterminate, de gree of informality. I have worn my black pet and Cbantilly 'almost to shreds, and vary It with half a doieu different things like wide grosgratn and moire ribbon sashes, ostrich ornaments and fans, etc Now I am considering getting one of those lovely new chenille dotted nets In brown and making It up over a rich pinkish tan silk. It can talus old blue, heliotrope, a gray-green dp rose, orange or gold accessories to mystify those; whom we think keep track of Our clothes, though I believe we always imagine this more thap It really exists. We tire of our own clothes long before anyone else realizes we have them." ' , ? "That's true," I agreed. Redlngote Style. -. "I was so glad when I saw the red lngote come In fast Fall, ' I knew If I spent So much money for that navy trlcotlne with Its Imported leather and bead belt and armlets and Its cut- steel embroidery I could not tave an- other street rrock this year, so I had it made redlngote style, and have sev- eral slips for It One is of black satin, made - perfectlyplalr. you-know,' and ,'.'-,A. r. , rliif -":' H ' feQ- L- , , ' 'I "A Three-Slinote Butler Scotch. Use three-quarters cup of sugar, one tablespoon of water, butter the size of a walnut, one-half a tablespoon of vinegar. Boil until brittle' nour on but- ?Tti plates i Vncookfd Candy. Into tho whites of four eggs stir as much confectioners sugar as will make the mixture like a soft dough. This can be used as a foundation for a great many kinds of candv. Fut It out on a molding board and form into balls, which can be dipped Into melted chocolate and made Into chocolate creams. ' A piece put between asplit date with the seed removed and the whole rolled In either pink or white granulated sugar forma another. A piece put between two half kernels of English wajuut makes . another. Chopped nuts mixed in the dough and then cut in squares forms another. Putting a little red sugar in the mix ture M you stir it makes it a lovely pink color, which you can arrange in layers between the white and cut Into squares. These are only a few of its another Is of Ivory white rajah, when I feel a bit mere festive. I remove the leather belt for this, and use a very narrow string belt of the material fln- Ished off with long white silk tassels. When I feel very gay. I wear a slip of the brightest batik-printed silk you ever saw, .with, lota of red and blue in If' , t'se any flavoring extract but in small drop quantities. Jellied Oysters. Hydrate one-half box of gelatin in one-half cup of cold water, and dis solve in three cups of hot fish stock, or oyster liquor mixed with water and Reasoned with vinegar, parsley, Pour Into a two-quart bowl to Z, depth of one Inch, and let cool. When firm set on this a one-quart bowl; fill this with chopped Ice and pour around it enough jelly to come nearly, to the brim. When the Jelly is Ann, remove the bowl (It can be ailed With hot water instead of Ice, to loosen it from the Jelly) and put Into the cavity enough cold cooked oysters to fill it.' Pour the remainder of the jelly over It and when the whole has solidified, turn out on platter, garnish 'with let tuce or cress and aerve with a good mayonnaise or boiled dressing. Staffed Mushroom. Mushrooms, 10 ounces of butter, one teaspoonful of chopped parBley, a ta blespoonful of bread crumbs, pepper and salt, and a little brown sugar. Take some mushrooms, not too large artd as much of a site as possible; peel and trim them, chop up the trim mings with parsley, saute them In the butter, add a little brown sauce. lh. bread crumbs, pepper and salt. Stuff tire mushrooms with thi mixture, put them 'in the oven for about 10 mlantes. Place each mushroom on crout of bread Its own size and ser very hot. ae- F -r4"- "ff II which- is- jDieAF&Bjarrr tztljuez Heeding the jFatViily the Right Food v N order to purchase, prepare and serve food to the best possible act vantage, an elementary knowledge I of the composition and the nutritive values of foods and the necessary tooir requirements of the family are essen tial. Many books are published on this subject, but from the free government bulletins, alone, an excellent working knowledge on this vital household problem may be obtained. Briefly stated, food is divided Into three great "classes: Protein, which builds and repairs the tissuo and 's furnished chiefly by meat, fish, cheese, milk, eggs, cereals and legumes. Fats, which furnish heat and energy and are supplied largely by butter, cream, olive and other vegetable oils, bacon and other fat meats; and carbohy drates, which act as fuel for the body and are contributed by starches and sugar, such as many of the vegetables, syrups, molasses, macaroni, etc. Kf (S People who are eating the proper aincunt a.nd kind of food, should ap proximate the normal weight for their sex. age and height; and for the prop- cr maintenance of the body, a man of averase height and weight, will for sedentary life,equlrc about 2.500 ca lories of food. A woman under the same conditions will need about 2,300 calories (more or less according to activity) and for those either under or over normal weight, an excellent rule Is to multl- ply their weight by if. which will give the approximate number of calories that each will require. Children between the ages of 3 and & years require from 1.400 to 1.600 calo ries daily and from 10 to H years from 1.900 to 2.300 calories. Growing girls and boys between the ages of'l to IT. will need a larger amount of food calories than the adult man or woman. Thus girls between those apes require from 2.200 to 2.600 Cae lor Stale Balsln Bread. A good, way to use stale raI4ff bread about three days old Is to first make a batter as one would for apple fritters, then slicing bread and dip slices tnt batter and frying In a well-greased trying pan, also sprinkling sugar orsr slices. It makes a Tery appetlxinf dish. Stale cake can bs used alsa ta- Sanitary Fvfs Use your old half nets to gtr fast the right puff to your . hair orsr ths ; ears.' Lighter and mors sanitary than' poffa, Te Starch Things Quickly ' If yon ars in a hurry to ass things: ! such as collars and cuffs and can tot. wait until you make boiled starch, I a small amount of cornstarch, blend with water and starch thiifgs and Iron at one and they wtll be nice and stiff. t Ironing Hint. Starch the tronlngboard corsr, If' will keep clean longer, the clothes will 1 slip oVer It easily and It can be latin-' dered much' mors easily, a hslp all around. Cnff Links for Boys. For the boy who loses many end i links, join two large pearl buttons by i a heavy whits seamstress cord. They ' are neat, hold together better than ; metal and cost practically nothing. calories nnd boys from 2,500 to 1,009 calories. Of. the total number of calories fur- ! nished, 10 per cent should be protein, approximately 30 per cent fat and 60 percent carbohydrates. ' Use Variety of Food. In planning the dally menus, it Is not necessary or desirable that the ex act amount of each class cf food be served dally, but with the idea of the correct proportions of each class of food firmly in mind, it Is not difficult to. plan nutritious foods that will give perfectry balanced rations. The home caterer should plan to uae ' In a week as large a variety of tooi. as possible and to avoid an excess of any one class. Meals should be piannea m aetall at least one day In advance, and if possible otiyinH for several (lays ahead. In this way "left overs" can be arranged for and des serts and soups planned to suit the food values of the rest of the meal. Don't serve Too much ttarch and never white potatoes, white bread and rice at one meal. Also, if the meat course consists of tuavy rmjt. ac company it with a grwi vrgKable (either cooked or uncooked) xi4 a simple fresh fruit dessert