RURAL ENTERPRISE
STYLES FOR LATE SUMMER;
SHEER, COLORFUL LINGERIE
HEN August comes leading In
the burning «un of late summer,
«omen demand clothes th at are cool
anil comfortable— and th at look all of
that. In fact, they Insist more upon a
cool appearance than upon actuul cool
quality In th e ir apparel, as witness
those small, w hite felt or w hite kid
hats th at are popular. F elt h ats are
not cool, hut they are soft and com
fortable and light ones look cool—
which combination of good points has
spelled success for them.
Plain linen Is a time-honored fabric
th at has m aintained Its place because
W
and It is evident th at In their summery
minds there Is no connection w hatever
between cold w eather and underthlngs.
The responsibility of keeping the femi
nine worlu warm In cold w eather la
blithely switched over to outer gar
m ents—let sw eaters, frocks, coats and
heutlng apparatus do It, appears to
be their motto. The several types of un
dergarm ents, except for uthletlcs, con
cern themselves with beauty of color,
daintiness of fabric, easy adjustm ent
to the bgurt and a general prettl-
ness which last Item seems to ve
most Important of all.
L IG H T E R
TYPE
OF
LUNCH
FO R
P IC N IC S
<7ke KITCHEN
CABINET
Pki ISIS. W « .l.r n N « w .p .p .r Union, i
K n o w t h a t no space o f r e g r e t v an
w a k e a m e n d s f o r on« U fa 's o p p o r
t u n it ie s m isused.
T r u e lo ve
b e lie v e s e v e r y th in g ,
a n d b e a rs e v e r y t h in g , a n d tr u s ts
e v e r y th in g .
THE LYNXES
“I am known as the C anada Lynx,’ 1
•aid Mr. Lynx, •'and th e reason for uij
nam e is quite simple.'*
"I imagine 1 know w hat it Is." salt
Mrs. Lynx.
“I Imagine you do," said Mr. Lyn»
“ Well, you'd b etter tell me to niak«
sure I uiu thinking the sam e as you.’ j
"I am known as the Cunuda Lynx,’ !
said Mr. Lynx, "for the sam e reusot ,
you ure.
"T hat is because we both come from
the country known as Canada."
"T he very same reason I had It
mind," said Mrs. Lynx.
"Yes, I was sure th at was why w«
were named th e Cunuda Lynx pair.
" It's u tine and honorable name." j
A P icn ic U n d e r a Big Shads Tree.
"How do you like It In the x o o f ,
(P rep ared by th e U n ited S tate* D ep artm en t lighter type of lunch which Is more
asked Mr. Lynx, a fter a moment.
o f A g ricu ltu re.)
“At first the clim ate here was dif
Picnics aren 't what they used to suitable for the hot w eather when
ferent and It was quite a change from be. They're better. T here Svns a everyone appreciates a retreat to a
the life I had been used to living.
time when so much effort was re shady, breezy spot. A well balanced
"B ut now I find myself getting quired to get the typical picnic lunch picnic lunch with plenty of fruit nnd
along very well indeed. 1 do."
ready that m other and the others who crisp salad m aterials Is easier to get
“ 1 find myself getting along very
helped had no pep left to enjoy the together and It leaves the family with
well, too." suiil Mr. Lynx.
outing. But now the Im portance of better dispositions and digestive sys
"Then we both find ourselves getting recreation takea precedence over the tem s the following day. says the U nit
along well," said Mrs. Lynx.
contents of the lunch basket, and In ed S tates D epartm ent of Agriculture.
"T h at’s the Idea," said Mr. Lynx.
cidentally the latter has Improved. Per Form the habit of picking up a lunch
“You have the fine black m arkings haps there are few er fried chickens and picking up the family for short-
on each ear which are so handsome In I and bowls of potato salad and not so order picnics. The makings for sulnds
a Mr. Lynx,” said Mrs. Lynx, admlr- | many cakes, pies, and homemade and sandwiches may well be taken
ingly.
cookies.
C ertainly there a re more with little home preparation and put
“You and I haven’t any foolish picnic baskets with a Jar of salad In form under the shade of a tree
spots," said Mr. Lynx. "We have beau dressing, some «’hole tom atoes, cu after the family has "cooled off." One
tlful markings."
cumbers and a head of lettuce, washed or two therm os bottles or a therm os
“O ur fu r is gray and beautiful," and crisped, a small cream cheese, jug Is an indispensable asset for sum
said Mrs. Lynx. “I must adm it 1 like some potato chips, hard cooked eggs, mer comfort either at home or on
to be well dressed."
and a box of berries, peaches, or other outings. A reviving drink made of
"And you are. my love; you are fresh fruit in season. This change
grape Juice, ginger ale. lemon Juice,
beautifully garbed In rich fur.”
means not only less cooking and bak slightly sweetened, puts new pep Into
“Ah, and now th at we are in the zoo. ing ahead of time but It also means a
wilted humanity In the sum mer time.
there Is no danger of th eir taking our
fu r aw ay from us, eh?"
“No, Indeed, they won't take our fur
SW ISS C H A R D M O S T
1 Q U IT E P O P U L A R USE
aw ay from us," said Mr. Lynx.
"O ur enormous feet are alw ays kept
V A L U A B L E FO R F O O D
FO R W H IP P E D C R E A M
so warm with our beautiful fu r slip-
Portable Source of Calcium Favored as Sauce or Garnish
and Iron.
for Desserts.
j (F rep ared by th e U nited Htaiee D ep artm en t
o f A g ricu ltu re.)
C oo l C o m fo r t I« K e y n o te o f T h ia C o s tu m e.
It looks cool In sum m er frocks, and be
cause It launders perfectly. But open
work linen looks cool and Is cool ana a
frock of It Is presented herew ith, as
an Ideal garm ent for the hottest w eath
er. The picture shows It to be simple
In design, bordered with scalloped
pieces of plain linen down th e front,
each scallop serving t o carry a pearl
hntton and sim ulated buttonhole.
A
front panel of crepe de chine has a
neck-to-hem plaiting at each side of a
strip of plain linen down the front,
adorned also with small pearl buttons.
Plain nnd openwork linen In any light
color, with w hite linen In bindings and
For making this Irresponsible but
fuscinatlng underw ear, light o r sheer
silk and cotton fabrics are demanded
m d th e call for colored voiles has In
creased.
The lim it of delicacy Is
reached In georgette crepe or chlfTon
nnd new garm ents made of It are
shown with one color posed over an
other—th at la, they are double. Voile
Is not so nearly tran sp aren t, and two
colors a re managed In It hy using one
for yokes and borders hem stitched to
th e body of the gurm ent In another
color; pastel shades are used nnd a
tnllored finish. But crepe de chine and
nlnon crepe take precedence In the
F ro m the F a ll Line of Lingeria.
accessories, will develop this frock minds of most women over other fab
rics and new rivals of these old fa
successfully.
The small hat of silk with sectional vorites find It hard to dislodge them.
crown and narrow turned-up brim. Is The laces most used for trim ming are
of th e collapsible kind th at can be filet, alencon and val, with embroid
folded or flattened, to put In a suit ered net and net footing In th eir com
case. The last chapter In m illinery's pany.
The picture given here shows a pa
sum m er story deals with the career
of thia bit of practical and beautiful ' jam a set made of flesh-colored crepe
headw ear, which Is so accommodating ! de chine and trim m ed with frills of
and becoming. It Is as light and cool j cream-colored val lace. A narrow rib
as It is pretty. As to the footw ear that bon girdle and little chiffon rosebuds
supports this hot w eather costume. It i at the neck finish It. It has the popo-
lar elip-on Jacket and Is a model that '
plays Its Im portant role perfectly— 1
w hite silk stockings, light brown or tnay he developed In radium silk, sol-
gray kid pumps—nothing could be . sette. wash satin, checked nainsook w
cotton crepes.
more cool and comfortable.
JULIA BfiTTOMLEY.
Designers nnd m akers of lingerie
<£» l » I i .
Me wee u x r L'ltoe.)
• re presenting th eir new fall lines
(P rep a red by th e U nited State« D ep a rtm en t
o f A a rlc u ltu r e.)
When asparagus nnd the green-leaf
One need not laugh at the predilec
vegetables of early spring are gone, tion of the average high school or
tlie United S tates D epartm ent of Agri college girl for dishes dressed up with
culture suggests that the housekeeper whipped cream . As a m utter of fact,
may well tu rn to swigs chard, which whipped cream Is not merely a gar
J endures mid-summer heat fairly well, nish, hut a valuable food which de
and has a long season. It Is called In serves to nppeur frequently In the
some localities “cut-nnd-come-ugaln,” menu, points out the United S tates
because by taking only a few leaves D epartm ent of Agriculture.
at a time from each head there Is a
A popular use for whipped crenm Is
constant supply, line may eat the ns a sauce or garnish for desserts, es
| leave» of Swiss chard as greens, or pecially those made of gelatin. On
serve the stalks In the same way ns cake or pie, steam ed puddings, Ice
i asparagus, or combine the two. The cream, canned fruit and sweet fresh
pers, which we alw ays w ear,” said difference In texture makes the cooked fruits It aihls both food value and
leaves seem like an entirely different flavor. C harlotte russe Is merely
Mrs. Lynx.
“If we had to go buy slippers for our vegetable from the stalks.
sponge cake dressed with whipped
large feet we might find It very diffi
Swiss chard contains vitam ins A cream.
Gingerbread
topped with
and B, and Is considered a valuable whipped cream becomes Immediately
cult,” she added.
“The shop keeper might »ay th at ha source of calcium and Iron.
The aristocratic. On hot chocolate or co
younger, more tender leaves are gen coa, flavored sw eetened whipped cream
didn’t curry our sizes in stock.
"I hear the people who come to I erally preferred because of their mild Is usually expected because these
the zoo talking about buying shoes er fluvor. They are cooked In little drinks are served that way at soda
and slippers and about sizes ami all. I w ater for the shortest possible time. fountains, where whipped cream Is al
notice w hat they wear, und they're ull In the same wuy ng spinach nnd other so used to gumlsli the gluss of sista
greens. Chard has the advantage over
too small for us.
“If we couldn't supply our own slip many other greens of being fairly free
pers we would he very unfortunate." from grit nnd dirt, because the leaves
grow so high, and hence Is easy to
"Most unfortunate."
"In fact.” said Mr. Lynx, “It would clean. Chard leaves blend well with
he not only unfortunate and awkward, o ther greens, especially with kale, j
dock, sorrel, m ustard nr dandelion
but It would be uncomfortable.
"B ut our way Is the right way to do. j The leaves are very large and broad,
Have things yourself, and then you and do not boll down In hulk so much
don't have to worry about trying to j as many greens, go that a sm aller
get them from others and from other quantity of uncooked chard leaves
will serve th e same number o f people
places.
“Yes, you certainly do like to be well as quite a large amount of splnuch or
B eaten In to M ayonnaise Dressing.
other greens.
dressed, hut I do, too.
w ater or to top off a sundae. Bavarian
"And while som etim es I miss the
When the stalks are used the leafy
wonderful adventures of the wild life, portions should he stripped from them. cream Is n combination of custard nnd
still It Is nice to he safe from harm They should be cut crosswise Into Inch whippisl cream stiffened with gela
In th e zoo—espei'lally these days when or half-inch lengths and tolled In un tin. und flavored with vanilla, coffee,
people like to w ear furs more than salted w ater from 10 to 25 minutes. pineapple, chocolate or other flavors,
according to individual preference.
ever before.”
The w ater should be boiled down rap
A spoonful of unsweetened whipped
"Ju st w hat I’ve been noticing and idly at the last nnd may be used for
cream on chicken or other light soups
thinking." said Mrs. Lynx.
soup or vegetable stock.
often serves to tem pt an invalid or
And they sighed happily th at they
If th e leaves a re to be served with
were both safe and th at their beau the stalks, the la tte r should he cooked captious taste. Cream or cottage
tiful fu r would not be used by others, from 5 to 15 minutes before the cheese can he blended with unsw eet
hut th at they could keep It, on them leaves are added. A simple seasoning ened whipped cream , nuts und pim en
tos nnd stiffened with gelatin to make
selves, In the zoo.
of b u tter and salt Is usually sufficient an unusual lunch dish ; whipped cream
If the chard Is In prime condition. can he beaten Into mayonnaise dresie
D ividin g H onorably
Boiled chard stalks may be used like ing to make It richer und Huffier for
"Now. Edwin," said his mother, ns celery, In scallops or stews, In hash use on fruit salads.
she handed him an apple, “yon must or otherwise with ments, with diced
The most satisfactory cream for
divide honorably with your little sis carrots, peas, string beans, or any whipping Is raw cream with a h a tte r
ter, Margie."
convenient vegetable combinations. fat content of 30 per cent or more, o f
“W hat's 'honorably,’ mamma?" he The stalks may also be cooked whole course any raw cream used should he
asked.
like asparagus and served on toast of high sanitary quality. Pasteurized
“It m eans the one th at divides takes with w hite or hollandaise sauce, or cream can he whipped as well, If
the sm allest piece,” was th e reply.
with melted butter. Of course, when slightly higher In b u tle rfn t; hut homo
“Well." said the little diplomat, one prepares either stalks or leaves genized cream will not whip nearly
“then I'll give It to Margie and Just only, the other should be served at as well. If homogenized cream has
another meal.
let her divide.’’
also been pasteurized Ils whipping
qunllty la fu rth er reduced.
In dispensable Man
B etty and Jean were going to piny
house and were ready with th eir dolls
and dishes when Jack came upon the
scene.
"Now. we don’t w ant any boys to
play with ns nnd spoil everything,"
said Betty with finality, "we are going
to play hou se"
"W ell,” said Jack knowingly, "you
will have a heck of a time if you try
running a house w ithout a man to pay
your bills."
A Sm all R equ est
• y o v . children, I w ant you to he
nice while the bishop Is here and not
say anything th s t will mortify me."
"But, mamma, can’t we Just ssk him
If he will ba pi lie the new kittens?"
Im portan t Protein Food»
Meat, poultry, fish, eggs, milk, soy
beans, and peanuts, says the United
S tates D epartm ent of Agriculture, are
the most Im portant protein foods In
the diet. These are the foods which
must he depended upon for protein
th s t can he used ffo special advantage
by the body. Milk Is one of the best
foods for young and old, and cannot
be satisfactorily replaced hy any other
food In the diet of growing children.
Some a t these foods are rich In min
eral substance; for example, m eats
and egg yolks In Iron, milk In cal
cium. and peanuts In phosphorus.
Matty a t these protein foods, especially
oillh snd egg yolks, a re valuable
sovtcaa af vitamins A and B.
Children Like Rice and
Cherries as a Dessert
H ere is a dessert the children will
like. The rice can he cooked at any
time, and combined with the cherries
and cream In tim e to be well chilled
The United S tates D epartm ent of Ag
rlcuiture suggents using:
1
c u p fu l
c r ie m ,
w h ip p e d ( v a n ll-
la wnd daeh o f
■ a lt )
I
c u p fu l c o o k td
r lc « fe a lt e d )
1 c u p fu l c h e rrlfta ,
c u t In h a lf
1 c u p fu l p o w d e red
eusar
Cook the rice no the grains will b»*
large. <ry, and fluffy. Add the sugar.
the fresh fruit, and the whipped cream
Chill thoroughly before serving.
D IS H E S T O T E M P T A N D
REFRESH
An apple srnip Is not very common,
but is well liked by those who have
tried It.
G r e e n Apple
Soup.—Chop ten
a p p l e s without
coring or paring
and cook In two
q u arts of water
u n til
p u lp y .
Strain, return to
the kettle and thicken with four ta
blespoonfuls of arrow root stirred to
a paste with four tahlespoonfuls of w a
ter, and then added to one-half cup of
the apple soup, the whole poured Into
the kettle anil stirred until the soup
holla. Add a dash of white pepper,
nnd two tnhlespoonfuls of augur. Ju st
before serving add the Juice of half a
lemon and garnish with green lettuce
leaves cut In rounds like confetti,
scattered over the soup.
Fried Cucumber Ringe.—P are nnd
slice cucumbers snd cut out the center
and seeds with a sm all vegetable
cutter and put them In Ice w ater for
nn hour; then dry and fry In deep fat
like Saratoga potatoes.
Southern Summer Squaeh. — Cut
squush In halves and let simm er In
w ater ten minutes. Scrape out the
center, leaving the shells thick enough
to handle w ithout breaking. Remove
the seeds and press all the m oisture
from the pulp and add to It the fol
lowing : To enough squash to serve
six persona put one cupful of bread
or cracker crumbs, one onion, one to
mato, minced fine, u little chopped
parsley and two cupfuls of cooked
chopped ham ; add two tablespoon
fuls of butter, mix well, season with
salt anil pepper and add one beaten
egg. Cook this m ixture ten m inutes,
stirring constantly; arrange the shells
In u baking pan, fill each, sprinkle
with crum bs well mixed with melted
butter and hake until brown. Serve
hot.
Orange Sherbet.—Take one egg, one
pint of cream, one q u art of milk, the
Juice Hnd rind of three oranges, the
Juice nnd rind of one leinon, and tw o
and one half cupfuls of sugHr. IteHt the
egg. udd the milk and cook until the
egg Is cooked, add the cream and the
fruit Juices which have been added
to the sugar nnd combine both mix
1 tures. Freeze ns usuul.
Household Helps.
oiled or purnffin papers which w rap
foods or line boxes should be saved,
us they are use
ful for wrapping
sandwiches, and
other foods when
packing the pic
nic or the lunch
basket.
Eggs should he
kept In a cool
dry place as the shells, being porous,
will uhsorb odors.
When boxes or sm all baskets of
fruit collie from the m arket, pour them
out on a lurge dish. They keep much
better Hiid any th at are decayed will
he seen and nt once throw n away.
Any leftover corn on the cob added
to a potato salad Improves It greutly
us to flavor und food vulue.
A busy housewife may, when pre
paring custard for the family, reserve
enough for salad dressing before add
ing the sugar und ttuvorlng. Add mus-
taril, salt, pepper und vinegar to p a rt
of the cooked custard, with augur und
lluvorlng for the dessert, one cooking
■linking two dishes.
One of the old-fashioned wire te a
pot stands mukes the best kind of a
trivet to place In a kettle when boil
ing puddings In a cloth, as It Is
sufficiently high to keep the pudding
from touching the bottom of the ket
tle.
Adil a little salad dressing to cot
tage cheese; serve on lettuce.
Spiced beef Is a dish especially en
joyed In hot weather.
Add a half cupful of shredded
hlunched almonds to the potato salad.
It will m ake It more nourishing and
tasty.
In cooking such succulent vegetables
as peas, splnuch or greens of uny
kind, salt should not he added until
the cooking Is over. A good rule to
rem ember Is nil "top the ground
vegetables," should not be salted un
til cooked.
"Tvtc-e ir t t S .
C u stard Is G ood S ta n d b y
Milk, eggs, and su g ar are practical
ly alw ays on hand In the well-stocked
pantry. These m aterials, with differ
ent flavorings, may he depended upon
ns the basis of Innum erable whole
some, easlly-mude custard desserts,
which have the addlllonal m erit of
contributing Im portant elem ents to
the day's food
The United S tates
D epartm ent of Agriculture points out
that much needed lime la supplied by
milk. Iron Is found In egg yolks, and
high foods sre good sources of vita
mins.
C ustards may be served alone or as
sniiees for fruits, eakps. or puddings.
They may he thickened with eggs
only. ov p art of the thickening tnay
! be supplied by bread crumbs, cake,
rice, tapioca, sw eet potato, pumpkin,
flour, cornstarch or gelatin.