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.