R U R A L E N T E R P R IS E T H E O N E -P IE C E CLO TH FRO CK ; M IL L IN E R Y L E A N S TO V E L V E T a p p e a ra n c e o f th e flared and T HE m olded silh o u e tte s on th e horizon o f sty lish fro ck s d istu rb s th e s ta tu s of th e stra ig h t-lin e d d re ss not a t all. W e a re w illing th a t fa sh io n may have Its w ay In roost th in g s, but w hen th e dis­ c o n tin u a n ce of th e stra ig h t-lin e frock Is even h in te d at, w om ankind rises up In rig h te o u s p ro te st. T he straig h t-lin e d re ss Is too n e ce ssa ry to o u r com fort and h a p p in e ss to be lightly discarded. W ith so m any sta u n c h a d m irers to plead. Its cause, th e sim ple d o th o r silk sllp-on frock still occuplef Its niche In th e hall of fashion. T he m odels In th e p ictu re a re ac- ceptnble ty p es for w e a r In schoolroom o r In office. T h ere Is a risto c rac y In th e ir very sim plicity. T he d ress to th e rig h t in d u lg es In groups of pin tu ck s. Im m a c u la te pique cuffs and th e m o s t" T h e m odern h a t glories In fa scin a tin g superem hellishm ent. E ven th e little st hat. be It ev er so close-fitting. Is a m ass of gleam ing gold a n d silver, gay color and com- Dlicated handiw ork. S trik in g Individ­ ualism is given to m ost every chapeau th is seaso n —no two alike. One of th e sm a rt trim m ings which plays a b rillian t p a rt in th e realm of rolllluery is glided lea th er. It Is tr i­ a n g u la r Insets of gold kidskin which accent charm In the h a t show n first In this group. A m ber brow n Is the color , of th e velvet, and th e brim indicates I th e p o p u lar soft effect, Novel sh ap es a re th e o rd e r of the day and they a re w orks of a r t In th eir h a n d c ra ft. A very b e au tifu l effect Is a tta in e d w ith yarn and chenille In the j m odel to • th e rig h t above In th is Models of One-Piece Frocks. c o lla rs convey th e a ssu ra n ce of refine- m en t. T h is frock w ould serve equally w ell for p ra ctic a l w ear, m ade up e ith e r In black, ta n or navy rep or silk crepe, O f snuff-colored I’olret tw ill Is th e o th e r frock of sw eet sim plicity pic­ tu re d here. It Is em inently co rrect in every d e ta il, and fo r th a t reason It is a w o rth y fa sh io n fo r wom en who "liv e, do and h ave th e ir being" in the I group. G azelle-colored y a rn is used In m atching sh a d e to th e velvet fo r but- toiiholing every seam a u d edge, also for an all-over la ttic e background. A gainst th is a re silh o u etted ch eerfu l little bou q u ets done in chenille. L ike a R u ssia n h e a d d re ss Is th e ch ap eau show n to th e left. T h e type Is e x tre m e b u t a u th e n tic In Its In te r­ p re ta tio n o f th e tia r a b rim s w hich a re again In fashion. T he la s t h a t In the business world., O ne can w ith d ain ty acceasorlea vary group Is c a rrie d o u t In gold and dusky th e a p p e a ra n c e of frocks such as these brow n. Gold lace and m alln es produce show n In th e picture, and th is Is a n ­ a becom ing tra n s p a re n t brim . Mink o th e r re aso n why the cloth o r silk fu r blends Its brow n to n e s Into th ese fro c k m inus furbelow s Is such a f a ­ h arm o n io u s tones. A becom ing fe a tu re o f th is se a so n ’s v o rite w ith w om en of fine d isc rim in a ­ m illinery is th e tliln brim . It lends Its tio n In th e m a tte r of good dressing. In th e m a tte r o f the sim ple cloth n o t« of a iry g race to b oth th e sm all fro ck , w rist-len g th sleeves reign alm ost and lurge shapes. E specially In fa v o r w ith o u t exception. If any indulgence o f "Id e as" be allow ed. It Is In th e low­ e r p o rtio n o f th e sleeve. Very clever fu ln e ss is achieved by Insetting godets h alf-w ay to th e elbow, fulling these Into a close-fitting w ristband. T hese new full-below -the-elbow sleeves are r e fe rre d to a s b a rre l or lan te rn styles, a n d th ey a re re a lly th e la te s t style touch. F a sc in a tin g colors Individualize the sim p le flannel o r cloth frock, stre ssin g p a rtic u la rly peach, ap rico t a n d snuff. In th e lig h te r shades, w ith red, deep w lne. green, black and navy favored fo r th e d a rk e r tones. Scotch h e a th e r sh a d e s and p laid s a re also very popu­ la r Sm oke g ray Is becom ing a very m uch-aoui?ht-for color. A one-pier* fro c k developed In sm oke-gray suede c lo th w ould prove very ch arm in g w ith sliv ere d le a th e r cuff and co llar set E v id e n tly th e m illiner of today a tta c h e s no significance to th e say­ ing th a t "b e a m y u n ad o rn ed la a dorned % « p a r< m « n t o f A g r ic u lt u r e » iP rep a red by th« V ntt«d M a tes D epartm ent Household the of As r t c u I lure > W hy not have pie for d essert on D e ss e rts of th e E nglish plum p u d ­ ding type are general fa v o rites for the T han k sg iv in g day ! T h e tra d itio n a l j Now th a t th e long evenings a re upon holiday season. P e rh a p s one reason conclusion to a New E ng lan d T h an k s ns. we will like gettin g to g eth e r In for th e ir p opularity is th e ir good keep­ giving d in n er w as alw ay s a pie of som e ! sm all groups for the pleasu re which ing quality. A steam ed plum pudding sort. Aside from th e fa c t th a t New ! th e lovely out of will keep for w eeks and can be h e ated E ngland h ousekeepers weze fam ous ! doors has kept us up for serving w henever desired. W ith plem akers, and could exhibit th e ir skill from enjoying. a delicious pudding or tw o on the to a d v an tag e a t th e larg e fam ily holl- I If It is a danc­ p a n try sh elf Mrs. H ousew ife will And day g athering, probably one of th e rea- | ing p a rty , and h e r C h ristm as d in n er e a s ie r to p re ­ sons for choosing pie for d essert at sw eet apple cider pare. as well as o th e r d in n ers during th is lim e w as th a t It could be m ade I Is to be procured, th e holiday season w hen an u n e x p ec t­ early ln th e m orning, o r even th e day j before, leaving th e cook free to a tte n d th e re is no re­ ed guest “happens In.” fresh m en t equal H ere a re tw o such puddings th a t to o th e r d e ta ils of her dinner. No m a tte r w h at k ind of a filling Is to a chilled glass of th e good drink m ay be m ade ah ea d of tim e for C h rist­ gnd a doughnut. Very sim ple to get m as and New Y ears, th e recipes of used, a pie is not a su ccess u n less the ready, eu«y to serve and m ost e n jo y ­ which wpre teste d In th e e x perim ental e ru st Is ten d er, flaky, and delicate able To m ake the doughnuts use th e kitchen of th e U nited S ta te s D e p a rt­ W hile th is reeult depends ln p a r t on how the dough Is handled, good In­ follow ing old recipe w hich Is one h ard m ent of A griculture. g re d ie n ts In th e rig h t pro p o rtio n s a re to e q u a l: Suet Pudding. necessary to begin w ith. T he d irec ­ D oughnuts__ T ake one and one- 1 c u p fu l m o la iiM S te a s p o o n fu l s o ­ tions given below fo r m aking pie cru st I fo u rth cuptula of so u r milk, one-fourth da an d 2 te a - will be found helpful, and th e novice W c u p fu l b ro w n cupful of rich sour cream , tw o eggs, s p o o n fu ls b a k ­ wlll acquire skill In m anipulation w ith «u g a r one und tw o th ird s c u p fu ls of sugar, in g p o w d e r if 1 c u p fu l ratetne s w e e t m ilk is a little p ra ctic e s lid p o ssib ly by wutch- 1 c u p fu l c u r ra n t« or a teaspoonful of aoda. a teaspoonful u sed Ing a m ore experienced cook inlx and S c u p fu l ch o p p ed of g ra te d nutm eg, one-half teaspoouful c itr o n and cup­ 1 ta b le s p o o n f u i -oil out h e r crust. T h e recipe Is of salt, a n d a s little Hour a s Is pos- ; c in n a m o n fu l ch o p p ed d ate« tak en from F a rm e rs ' B ulletin 14S0, Bible to roll. B eat th e eggs, add th e 1 c u p fu l b e e f s u e t *■» t e » s p o o n f u l H om e B aking, Issued re ce n tly by the n u tm e g sugar, tlic t th e milk and cream w ith ‘(c u t v e ry fin e) 1 c u p fu l m ilk («ou r 1 te a a p o o n fu l a ll­ th e soda, sa lt and nutm eg, s tir in as s p ic e or s w e e t ) m uch flour a s will go in nicely w ith H te a sp o o n fu l 1 c u p f u l s s ifte d th e m ixing spoon and se t aw ay on Ice m ace flour te a s p o o n fu l to thoroughly chill before frying. 2 te a s p n o n fu ls so d a 14 s a lt if so u r m ilk is W hen rolling out h an d le quickly, u sed using as little flour as possible. T hese doughiii’ts when fried in hot fa t will Mix Ineredienta and tu rn Into a well- keep well, a re rich w ithout being greased mold. P lace th e pan or mold socked w hen cooking. In a ste a m e r over boiling w a te r and P e a n u t Candy.—Shell one pound of steam fo u r ho u rs Place th e pudding ro a sted p e a n u ts and roll w ith a roll­ in a w arm oven for ten m inutes to dry. ing pin until like c -iirsc crum bs. Boil Carrot and S u e t Pudding. for eight m inutes from th e tim e the first bubble ap p ears, tw o pounds of 1 c u p fu l s u e t c h o p - V. te a a p o o n fu l Ho­ ped fine da. brow n su g a r and tw elve level table- 1 c u p f u l g r a t e d ^ c u p f u l brow n spoonfuls o f b u tte r. S tir In th e nu ts c a rro ts M ignr and p our at once in to a greased drip­ % c u p fu l ch o p p ed 2 c u p f u ls s ifte d flour ping pau. M ark off into sq u a res be­ c itr o n >4 t e a s p o o n f u l 1 I c u p fu l ch o p p ed fore it is too bard. c in n a m o n d a te s Chicken and Spinach Soup.— W ash K» t e a s p o o n f u l , s u lta n a 1 c u p fu l and cook tw o pounds of spinach in n u tn ic ti r a is in s t e a s p o o n fu l one-half cupful of b u tte r fo r five m in­ 2 e g g s ( w e ll b e a t ­ mace en) utes. or until tender. Add o ne-balf H te a s p o o n f u l cupful of flour, m ixed w ith one tHble- 4 c u p fu l m o la s s e s a lls p ic e spoonful of sa lt and th ree -fo u rth s of a teaspoonful of w hite pepper, s tir Into Place in a w ell-greased pen o r p u d ­ There I» Nothing Better Than Mince Pie for the Thanksgiving Dessert. th e spinach. W hen cooked rub ding mold and steam fo u r hours. through a colander, a d d tw o q u u rts of Sauce fo r th e Pudding. U nited S ta te s D e p artm en t of A gricul­ chicken broth. S tir until It bolls and Serve e ith e r of t h e s e puddings w arm tu re. M any housek eep ers find It p ra c ­ serv e ln bouillon c u p s ; g a rn ish w ith with any sauce desired. Foam y sauce tical to make up «util, lent dough, by w hipped cream . Is good w ith a plum pudding, o r a doubling or treb lin g th e am ount» given E m ergency Soup.—D issolve tw o and h ard sauce m ay be {»referred. to last for sev eral baking«. I'le c ru st one-half teasp o o n fu ls of beef e x tra c t L ighter D esserts. doueh can he «lored III the Ice box for In th re e cu p fu ls of boiling w ater. Add F o r th e C h ristm a s d in n er Itself, a t lea st a w eek. Thl» plan can be fo l­ th re e tab le sp o o n fu ls o f m ilk to one- usually a very h e arty m eal, a less lowed w ith th e T han k sg iv in g m enu in h a lf tablespoonful of flour and add to m ind to sim plify the p re p a ra tio n of th e th e first m ixture, stirrin g c o n stan tly d in n e r: u n til th e boiling point is reached, then P lain PI» C rust. cook th re p m in u te s ; add seasoning and th re e -fo u rth s cupful of cream . (1 t w o -c r u s t p i» ). FOR E V E N IN G Nose, Throat, Stom­ ach, B o w e l » o r o t h e r In ­ ternal Organa. P A R T IE S Hints. B a c k e d by more than half a century of successfulser- v i c e in the A m e ric a n ___ home. Your Nearest Dealer Car­ ries Pe-ru-na T a b le t s o r L iq u id S eventy-seven fa rm s a re still u n d e r c u ltiv atio n w ith in th e city Unfits of Si. Louts. ---------------------------- * torpid uvsr prsvsnts proper food as- ^ , ___ lU up J U a ------- .^ W r „ tjM '. T h .T s '. " a '.« ’» ------ •u rely . out. Plum Puddings Keep W ell and Are Useful In Any Emergency. h e arty d essert m ay he desired, such aa a frozen pudding or a molded gelatin d essert. F or C u stard Sponge. 1*4 ta b le s p o o n fu la g e la tin . • c u p f u ls m ilk . • eggs. 14 c u p fu l s u g a r 14 tea sp o o n f u I s a lt. J t e a s p o o n fu l v a ­ n illa Scald th e milk w ith th e g elatin nnd po u r «lowly on th e yolk« w hich have been b e aten to a fro th w ith th e «ugar. R e tu rn to th e double boiler and «tlr u n til thickened Remove from th e Are, add ««It and flavoring, and th e atlffly- b eaten white«. F ru it G elatin. % cup n r sn « * s cu t ta b le e p o o n fu ls In to s m a ll s e c ­ g e la t in * s o a k e d 20 m in u te s In *4 tio n s. <4 c u p c h o p p ed red c u p c o ld w a te r . c h e r r ie s (p r e ­ 1 14 c u p s b o ilin g served or can­ w a te r d le d ). % cup su g a r c u p lem o n Juice I f ’h lll an d w h e n It b e g in s to s tiffe n add fr u it and m old T o mold th e gelatin p our a lay e r of the «¡»<»nge one Inch thick in to an oblong mold Allow It to chill otltll p a rtia lly firm, th en add a lay e r o f th e fru it g elatin and a n o th e r lay e r o f the sponge. K eep In a cold place until firm when It m ay he rem oved from th e mold. G a rn l.h th e dish w ith sections of o ranges and red cherries. A dv. Backache Wearing You Out? Every day find you miserable with backache? S offer sharp, stubbing pains? Feel lame and stiff -alw ays tired, nerv­ ous and dispirited? Then look to your kidneys! Your kidneys are the blood tilters. rerhupa they have failed to properly rid tlie blood of body poi­ sons. Naturally, then, you suffer the injurious effects of this slow poisoning. IS.n't risk neglect! If your kidneys need heli», u r c fioan'a Villa. No other kidney diuretic ia ac well recommended nor eo BucceHMful. A s k your n e ig h b o r/ A C alifornia Case M rs J. F . B u e ll, 1584 O r iz a b a A v e., b o n g D e n c h . C a l, h a y h : “I h ad a b e a r in g -d o w n p ain acroHH m y k ld n e y a an d a « h a rp , s t i n g ­ in g p a in th r o u g h m y b a c k . My b a c k b e c a m e la m e a n d I a 1 w a y » f e lt tir e d . I h ad h« a d - lacheH an d d lz a y np ella w h e n tin y 'np.M-ka flic k e r e d b e fo r e m y e y ea . b lu r r in g m y R ight. My k id n e y s w e r e a la o d lao r d e r e d . B u t a f t e r u s in g D o a n 's F i l l s I w a s rid o f th e a tta c k ." DOAN’S pl ,s STIMULANT DIURETIC TO TH E KIDNEYS Foster-Milburn C o., Mfg. C ham ., Buffalo. N . Ye T w o V a lu a b le B o o h s C lerk —" T h is book will do h a lf y our w ork.” S tu d e n t—“G ive ma tw o q u ick | B— Boot A lte rn a te layer» of plain frozen c u s ­ ta r d and frozen c u sta rd co n tain in g r»irin»""cherrle» and chopped cand.ed ■Inespp,» m a t he molded In a sq u a re ,, d Served >n «li es It also m ake» n s t t r s t 'v s d essert for th e C h ristm a s ,,nnef i much as he wishes and no mors. Gwl. Sure Relief Soft w heat or p a stry flour is de­ sirable, but If only strong, nr bread J flour, la on hand, a little leas should he I used—about »even-eighths aa much. | Mix and sift th e sa lt and Hie Hour, , and w ork In the fa t w ith the tipa of the lingers ua lightly and quickly a s pos­ sible. T h e use of a knife, p a stry fork, or b iscuit c u tte r Is o ften recommend«! i to avoid w unifing o r handling the nta te rla ls too much. Add the w a ter alow ly and use no m ore th an is absolutely j n ecessary. Roll th e dough very lightly. ¡ each c ru st se p a ra tely . W hen puttin g on an up p er c ru st, m oisten th e edges so they will stick tog eth er, and crim p } them aro u n d w ith a fork o r the fingers I Prick the top several tim es w ith a fork to allow th e steam io escape. If the filling Is very liquid In n a tu re or even of the consistency of lemon m eringue or pum pkin. It Is b e tte r to | p re h ak e th e low er c ru st about ten 1 m inute«, until It Is delicately colored, h u t not brow n. 'D ie Juices o r liquids ; do not then affect th e pie cru st and make It soggy. A low er c ru st Is en- ! tlre ly pretiaked when a cooked filling, such us lem on, chocolate, o r b u tte r­ scotch. I» to he used. S ta rt a tw o-crust pie In an oven w ith [ a very high te m p e ra tu re (ab o u t 450 i degrees F a h re n h e it!, and then, a fle t | eight or ten m inutes, low er th e heul ! rapidly so th a t th e filling may cook i through w ithout overcooking th e e ru st. ¡ T h e filling for th e T h anksgiving pie J m ay he any p re fe rre d kind. P um pkin | and m inee seem about equal ln pop j u la rlty at th ia Hea«oii, hut apple, raisin, a n d lemon m eringue plea a p p e a r very often, and o th e r fam ily fa v o rite s may tie served. M inee and ap p le pies a re usually m ade w ith tw o cru sts, a l­ though occasionally criss-cross strip s a re used Instead of an u p p e r crust. Pum pkin a n d lem on pies a re m ade w ith a low er c ru st only. A very fe s­ tive looking pie m ay fie m ude by a d d ­ ing a m eringue or w hipped creatn to a p lain iqien pie. A lm ost any kind of a pie ex cep t lem on m eringue m ay tie served “ a la m ode"—th a t la, w ith a spoonful of vanilla Ice cream on top. D o n ’t W a s t e B u t t e r W hy w a ste b u tte r, w h eth er It's 40 o r Hl) c en ts a pound, a sk s th e U nited S ta te s D e p artm en t of A griculture? U sing Individual b u tte r p lates, b re ad and b u tte r p lates, o r even Individual sau cera fo r b u tle r keeps all nnused b u tte r clean and u sable In rooking T h e sav in g Is w orth th e additio n al dishw ashing. S erving b u tte r In Indl j vldual p a t» r a th e r th an p u ttin g s 1 w hole piece on th e tab le p re v en ts w aste and If th e p a ts a re m ade sm all It la e a sie r fo r each person to ta k e a s Frozen Pudding. 171 Peat I S t.. N«w York. C ontnct w ith a high m inded w om an la good for th e life of any m an.— Vin­ cent. 1H c u p f u ls s lf t s d s o f t w h e a t flour. 5 *4 to 7 ta b le e p o o n fu ls fa t. 1 te a a p o o n fu l «a lt. A b o u t 2 H ta b le s p o o n fu la w a te r . " B a ts In on e's b elfry " Is no Joke If they have ev er ta k e n possession of the u p p e r reg io n s of a house. Fill all openings w here it Is possible fo r them to g e t ln a n d b urn sulphur, a lot o f It, In th e a ttic u n ttl th ey a re sm oked For th e bedridden w ho get so tire d lying l.i one position and can help them selves : T ie sto u t new cotton cloth cut Into w ide s trip s to th e head hoard or bed fram e, h ave larg e knot- in each end o f th e s tr ip to g rasp By holding to th ese su p p o rts one may ra ise o r change position easily. The knots m ay be slipped u n d e r th e pillow w hen not In use. A bed light fa ste n e d to the head­ board of th e bed Is a g re at com fort for a poor sleeper. W ith a • slight m ovem ent th e light m ay be tu rn ed on o r off and one m ay read In bed w ith ­ out th e tro u b le of moving. F o r tire d feet, a m ix tu re o f baking soda and talcum sp rin k led Into the ahoea will give g re a t relief. C hange fo o tw e ar; a change o f shoes will rest th e feet and a b a th of sa lt w ater Is very re fre sh in g F e e t need c are as m uch o r m ore th a n o th e r p a rts of th e I body, yet they a re g re a tly neglected. C o rn s and c allu ses m ay he re ­ lieved by keeping them covered with a piece of su rg eo n 's ta p e : renew as often as th e b a th in g rem ove» them. If they cling Io th e hose, cover with a sm all bit of ab so rb en t cotton W hen applying adhesive p la s te r to a wound which has to he drpssed ! often, use sh o rt s trip s w ith tap e s i fasten e d to th e s t r i p s ; th ese can I s I untied, th e d re slin g changed aDd re- | tu rn ed w ithout d istu rb in g th e adhe- ; slve a t all. It Is not only painful, but dangerous to rem ove adh esiv e on a , ten d e r skin. T h e use o f p a p e r n a p k in s together with th e d in n er n apkin Is a great econ- : oray. F ru it atalna and m uch soiling will be saved by th e use of a napkin Group of Lsto Hats. of paper. If cracked Ice is to be used In a sick room It will keep m uch long­ a re th e b rim s fo rm ed of m allnes on e r If a flannel cloth la tied over a w hich a re stitc h e d row s of soutache, bowl and th e Ice kept in It. Cover th e silv e r kind being very m uch In the bowl w ith a n o th e r and place a fa sh io n used In connection w ith black. J pap er bag over both. W hen the Ice Gold so u ta ch e on b row n la also an i chest Is a t som e d ista n c e th is la a o ft-rep e ate d effect. | w onderful ste p saver. M etallic tu rb a n s a re a n sw erin g th e W hen a good tab le clo th baa been i r ||„ o f th e m ode In vario u s Interpre- ■ stained and Is o th erw ise In good con­ , a tlo n s so m e a re d ra p ed of gold or dition. stre tc h th e cloth w ith the »r>ot stiv er gauze, o th e r have crow ns a n d i over a p a h of em broidery hoops and cuff b rim s m ade of m etal d o th w hich i rem ove the sta in , th e n press, and th e Is e x tra v a g a n tly b raid ed and em ­ 1 cloth Is fresh again. broidered. G range cut Into b its and left w here F a n c ifu l little dan ce h a ts a re play a fever p a tie n t m ay help hlm aelf, la a jn f # llMS| 300 t S 200 X 200 GOOD “ » '” . $2» » 2 » __________ G AH AG K I- A C H , 1 LLL&- 5 J ( ; | ______________ ________________________ ! w N b San F rancisco. No. 4 7 - 1 * 2 » . |