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About East Oregonian : E.O. (Pendleton, OR) 1888-current | View Entire Issue (April 30, 1921)
xMA 1 A PAGE tor the ttQTCE 1 1 " r V k ' ' g .. v ' , Ww4i.i.- ' "jC MET jrjAUr rj&TMsr3 sue r wr j" Chat Concerning the Chic Chapeaux. w Mf rHAT will be the character of the new hit that It to top the early Summer costume? That question bu almost u many answers M there are hats being mid and fash ioned this tnlniJe, for never haa Indl 'enrich others. vlduallty bvn go stressed In the mil linery circle. Usually 'one hat atands out aa a popular favorite, aa did that fmart little hat nf laat season, turning up In the front, faced with rosea and veiled with lace. Remember It? Ev eryone seenfed to have aome version of It Rut ao far tbia year Dot any ona atyla atanda out unleaa It la the poke. Drooping Trimming. Thla always picturesque hat la back because, of the trend In fashion to Dl rectolra lines. The small poked bat, with tall crown and stiff trimming, then Is here to please thoae with young faces who can wear It But don't at tempt It If you are not quite young and quite piquant The poke, then, la not for you. Nor do not try to wear It with the soft canton crepe frock with ita low-bloused waistline. It elmply does not gee. It la better fitted for the wlrte-sklrted, tlght-bodlrcd frock i of taffeta that with a poke bon net or mushroom of any kind acquire a quaint Victorian air. There la one new feature of the bon nets which might be aald to be very new; at least it hat not been exploit ed for many seasons, and that Is the exaggerated drooping trimming, uaual ly a feather, which may wind around the crown and fall off the aide of a narrow brim or through a slit In the wider brim to touch the should or. In some instances this feather la trained to make a scarf for the neck, though that Is a bizarre notion. Lares and Spanish Influence. The trlrorne offers the tailored woman whose soul delights In straight lines and corners that must be tipped Just so for smartness some very charming models. These are variously trimmed with cockadea of ribbon, fringed loops of heavy moire or rlre ribbons, long pins, stiff wings artifi cially made from novelty feathers and so on. If the trlcorne needs softening to make It becoming there la nothing better than a lace veil trlmlng, dyed to match the color of the straw. Laces bring to mind the fact that a decided Spanish Influence Is noted In the newest hats; particularly Is this felt In the silk scarf and the lace veil trimming, done In various waya; the mask veil that drops under tho chin and swathes the neck, leaving the face Jp' tA '-W W'.W ' ,uH U.TT ' '"p. 't.l I -s w 'S JBsJc-te, TVLAW Arz -v ft1 k mum used with their own blossoms, apples, cherries banging by a thread to tht edge of yielding brim and even peaches. Long graaa thatches the erawna oa other hats, velvet cattails Flow eta are applied la various unique ways, In close little wreaths, studding a ribbon band or scarf, aand wlchlng the brim at the point where artistic- lines demand a droop, ar ranged closely Into cabochon at the center of a turned-tig trim, In other words, an artificial fiat arrangement tmm . mi , i Wl " t fo Pi X r Vv w t of sugar. Mix welt, turn Into a but tered mold and steam four hours. Serve with a whipped cream aauce. Cocoa Farfalt Boll together for 10 minutes one eupful of sugar and half a cupful of water, then pour the syrup on to four tablespoonfula of cocoa, that haa been blended with the beaten yolks of four eggs. Cook all over hot water until of the consistency of thick custard. Re move from the Are and beat until cold. Beat two cupfuls of thick cream aolid, fold Into the cold curtard mixture and add two teas poo nfulg of vanilla extract and a quarter of a teanponful of salt Tura Into a mold with a water-tight cover and bury in ice and rock salt for four hours before serving. 0 tJ tAHW WKV i in ISL1, rather than the profuse au nature! method usually sought In placing flowers on the hat. Kmpbasls on I'nder Brim. An emphasis on the unrier-brim of the hat promises variety for thoae who seek it. Klat rosea, colored facings, the end of a fringed scarf coming through to fall against the hair, all lend a subtle enchantment that the same thing on top of the brim could As to color, it would be hard to place anything first, although all-black la re ceiving kinder attenlon than it haa for a season or two. Other colors are high, tangerine, the new green thnt replaces Jade, tomato and the rust and pheasant shades all being particularly good. There la a high glosa to everything that can stand It, ribbons, straws, feathers, lace and even flowers. Metal threads are found woven in with the Straw and horsehair braids. Metal of the large bats which the season Is free except for the tiny flounce of lace sponsoring strongly, picturesque Gains- ncver give. This Is particularly true cabocbons dangle from ribbon ends, and what look like over-grown ear- that veils the eyes, being the most pic turesque. Large, dreHxy hats for wearing ith the lace dinner gowns and softer crepes and chiffons show a folded lace that soenis to swathe the crown and fall in two pleated tabs to the side. This balanced trimming, by the wsy, would seem to be. favored by more than a few of the great minds and deft fingers that shape the bon net Garden and orchard and even swamp have been railed upon for In spiration, and the most realistic blos soms and fruits and berries are the result. The red currants drooping in rich clusters over the crowns and brims of soft straws are a triumph. Then there are grapes, small . ranges borough hats of satin and straw, and garden hats of straw, with crepe de chine, and embroidered linen playing a big part in their make-up. The double brim Is employed, too, with the trimming biding between the two brims. rings weight the aides of small tur bans ao that they almost seem to hang from the eara. The very next time somebody men tions that there Is nothing new under the sun just refer the skeptic to the feminine fashions and accessories and furbelows! Philadelphia Record. Cocoa and It's Value on Menu Mf IV HI Of COCOA when combined with milk, food or heat value approximately to and this may be skimmed milk, two servings of a vegetable like as- is an excellent food, since It poa- paragua, two large slices of toasted sesses all the essential food elements; baker's bread, one large egg, balf a and It Is Interesting to know that two glass of whole rich milk, or a small and a half tablespoonfula of cocoa (a slice of steak. hundred calorie portion) is equal In It should be remembered that cocoa differs from chocolate, In that half of the fat haa been removed; and It seems to require a smaller amount of sugar to render It palatable. To obtain, however, the rich chocolate taste from cocoa, it must always be boiled for a few minutes, as cocoa Is not properly prepared by merely adding either hot water or milk. Children who object to drinking milk will rarely refuse a cup of well made cocoa, especially (f a spoonful of whipped cream, or, a few shreds of marshmallowa are added to give it a "party look." A generous cupful of weak cocoa, made with milk and serv ed with whole wheat bread and butter and fruit, will be relished for a simple luncheon or supper, when plain milk would be rejected. linked Cocoa Costard. Scald two cupfuls of milk with a one-Inch piece of slick cinnamon and dissolve one heaping tablespoonful of cocoa with, two tablespoonfula of boil ing water. Gradually add the cocoa to the hot milk and remove the cinna mon; then stir in a quarter of a tea spoonful of salt and two eggs lightly beaten, with four tableapoonfule of sugar. Continue to cook over hot wa ter until slightly thickened, pour into buttered custard cups and set In a pan of hot water. Bake In a very moderate oven until set. Creole Cocoa rake. This recipe gives a very rich, dark cake and yet It is not expensive. Cream together half a cupful of shortening and one cupful and a half of brown sugar and add the yolks of three eggs beaten until lemon-colored. Add half a cupful of strong, strained coffee In fusion to one-third of a cupful of pow dered cocoa, mix well and let cool. Stir this Into the first mixture, with one teaspoonful of baking soda, dis solved in half a cupful of thick sour milk, two cupfuls of sifted flour, a pinch of Bait, one teaspoonful of va nilla extract and the stiffly whipped egg whites. Bake in a loaf and frost with boiled nut Icing. Cocoa Raisin Podding. Soak one and a half cupfuls of fine cracker crumbs in two and a half cup fuls of warm milk and add half a cup ful of cocoa, one-third ol a cupful of molasses, one-quarter of a teacupful of salt, one beaten egg, ona cup of seeded raisins and two tableapoonfuls w and HEN stitching a seam it is very helpful to turn back when the end of tho seam la reached stitch over the previously made stitches for abont one Inch. This I And a very great help, as It relieves the strain on the end of the seam and pre vents ripping. Te Mark Stockings. . Before wearing new stockings put a mark of some kind with colored em broidery cotton at the top of each and witb another color mark the next pair. A very small mark at the tops of stockings will not make much differ ence and then they can easily be matched after washing. Hake Use of the Heater. Try roasting potatoes tn the heater. When opening the heater door you will find enough space to roast pota toes for a meaL. Cse a piece of tin for a shield to keep them from burn ing If the fire is too strong. Can use same method to bake beans if put is a casserole. In Sewing Bsttoas. I find when sewing on buttons by placing knot on the right side of cloth, with button up against the knot. will save yon from sewing on any more buttons. ! V ( : ' '' ) j : . A i - '. V,.-" t..: :y.'K r"Vt. 4, - ' -V ' ' ' ' A H . Jk HOW MICH OF 05ES EARS 05 li XAI SHOW WITH F1SUI0S1BL JlUUtSl I.