RURAL
YOUTHFUL P A R T Y DRESSES;
WEAR COATS FROM PARIS
lll-l:-
and
fro ck s, th a t th e way of th e d re s s
m a k e r is m ade easy. In fact, in m any
cases. It Is a path of flowers, for al-
m ost all th e s e frivolous a n d d a in ty
d re ssp s m ake m uch o f flowers, posed
tin th e shoulder, a t th e corsage, or set
In w re a th s und row s o r s c a tte re d
blossom s to provide deco ratio n . Be
sid es, th e re a re d u s te r s of ostrich
fe a th e rs , hands of b rillia n ts, m etallic
laces, hand p a in tin g a n d girdles.
T h e ft-ocks them selves, b e fo re these
fin ishing touches a re placed, a re m ade
I n te re s tin g by scalloped, pointed or
o th e rw is e Irre g u la r hem lines. G odets
am i p a n els (finely p la ite d ), sh ap ed
flounces a n d rutiled luces a re udded
th e nam e o f L anvin, and th e o th e r Is
signed “ M lgna Jo n i."
Few little
m aids ev er w ear an original Paris-
m ade coat, hut th is Is th e least of
th e ir tro u b le s—for th ere Is no law
i a g ain st copying th e good Ideas for
which P a ris Is generously paid by
i A m erican im porters.
t o r th e co at a t th e left wool velours
In red w as chosen am i a m atching red
in th e sm all fe lt h a t to l>e w orn w ith
It. T h e co at-and-hat-to-m atch Idea is
an o u tsta n d in g fe a tu re in c h ild ren 's
fa sh io n s; In fact, an ensem ble In one
color from top to toe, is th e apex of
good style. L anvin has added a sc a rf
as a neck finish a n d introduced fu r
sections in th e low er sleeves. Instead
of a cuff. T h ese m ight be In sq u irre l.
ENTERPRISE
LAM B SHOULDER IS
NUTS M IXED W ITH
OFTEN PASSED BY
DIFFERENT FOODS
Housekeeper
Does
Not Mixtures May Be Baked in
Know How to Prepare It.
a Loaf or Roll.
vP reparsd h r th e U n ited S ta tes D ep artm en t
1 c u p fu l o f c ra c k e r
o r b re a d c ru m b s
4 t a b 1 e s p o o n f u 1 s
b u tte r o r o th e r
fa t
Vi
c u fu l
b o ilin g
w a te r
24 t e a s p o o n f u l
s a lt
te a s p o o n fu
p e p p e r o r le s s
S a g e o r t h y m e If
lik e d
Mix th e seasonings w ith th e dry
I crum bs and m oisten w ith th e b u tte r
and hot w ater. FT11 th e cavity ami
Shoulder o f Lam b Boned fo r S tuffing.
fa sten It w ith skew ers o r sew th e stu ff
ing In. P lace th e p re p are d m eat In the
ro a stin g pan. Kuh drip p in g s over the
su rfa ce , sp rin k le w ith suit and pepper,
dredge w ith Hour and brow n quickly in
a hot oven. P o u r a cupful o f hot
w a ter over th e m eat, a d ju st th e cover
of the ro a s te r closely, and low er the
heut o f th e o v e n . Cook slowly tw o to
th ree hours, m cording to ta ste .
P re tty P a rty Frock.
to
th e re so u rc e s of th e d re ssm a k e r I mole. H udson seal or any sh o rt-h a ire d
th a t no p a rty d re ss need he com pelt th a t harm o n izes w ith th e red
m onplace.
used. T h ere a re several fash io n ab le
T h e p re tty m odel show n in th e pic shade« of tills color th a t will inuke
t u r e com bines g e o rg e tte a n d chiffon the w e a re r of th is co at a cheerful spot
velvet In any p lea sin g light color T he of color a g ain st any landscape. T he
d r e s s o f g e o rg ette h a s a full sk irt em broidered b raid th a t borders the
Bet on to a fa irly sh o rt bodice. T h e s c a rf und a d o rn s th e coat Is In red
s k ir t is cut in very w ide sc a llo p s at and gold a n d em broidery in gold bor-
th e bottom und h a s a deep b o rd e r of ' iters the hut. Beige velours and ns- i
th e velvet.
A m olded bodice of th e iriikhun fu r m ake th e handsom e cape
velvet, o pening a t one sh o u ld er. Is ( co at at th e rig h t, w ith m atching leg- j
w orn o ver th e d re ss and finished w ith g in s and felt h a t In the sam e color.
tw o la rg e blossom s, one at th e w aist The cap e Is set o nto a yoke which is
lin e and one on th e sh o u ld er. O ne e x ten d ed into a point at the hack.
p r e tty frock of pink, fiat crepe, tin s „ j Vivid m ulti-colored em broidery covers
full s k irt und plain, sle ev e le ss Jum per. th e pockets a n d is re p ea te d across the
bo
Prepared by th e U n lle.l S ta le s D ep artm en t
o f A griculture )
of A griculture. >
T h e sh o u ld e r Is freq u en tly passed
hy In fav o r of th e m ore expensive leg
o f lam b, b ecau se th e h o u sek eep er does
not know how to p re p a re It. T h e sh o u l
d e r Is less heavy th an th e leg from th e
sam e Rnlmal, und th e m eat on It is te n
d e r am i sw eet. It Is not so convenient
to curve if th e sho u ld er blad e Is left
In It, and so It Is cu sto m a ry in n iant
places for th e b u tc h e r to rem ove th is
bone w hen the m eat Is sold. T h e c a v
ity th u s form ed m ay be filled w ith
stuffing. T he U nited S ta te s l'é p a r !
m ent of A g ricu ltu re gives th e follow
ing d irec tio n s for p re p a rin g a baked
stuffed shoulder of lam b :
U ses fo r C u t B re a d
Slices of cut bren.I acc u m u la te In
th e h i-e n d box if It is a fam ily h a b it to
s ta r t th e new lo af before th e old Is
used up. W hy not use n b re ad hoard
and s h a rp knife at th e tab le and cut
off Just w hat Is needed, su g g e sts the
U nited S ta te s D ep artm en t of A gricul
tu re ? P ieces of b re ad le ft over for
any reuson have m any uses.
T hey
can he to aste d or oven dried and eaten
like to a st, rolled out for the b re ad
cru m b J a r : used fo r escalloped dishes,
b re ad pudding, stuffing, thickening for
soups, sa u c es or gravies, In p lace of
p a rt of th e Hour in muffins, pancake«
o r broads, or boiled In hot milk to
se rv e In place o f cereal.
S u b sta n tia l dishes In w hich n u ts a re
com bined w ith vario u s sta rch y foods,
such a s rice, potatoes, o r b re ad
crum bs, a re sa tis fa c to ry fo r luncheon
o r supper. Som etim es th ese m ix tu re s
a re buked In a lo a f o r roll, som etim es
fried as cro q u ettes. or m o c k sa u
sages, or served in a cream sa u c e or
gravy, on biscuits, or in p u tty shells.
Baked v egetable nut hash m ay he
made w ith chopped cooked b e ets or
-p naeh. and rice or m acaroni. Nut-
heese lo af o r roll m ay be m ade w ith
e ith e r cheddar-type o r cottage cheese.
P ean u t b u tte r and to m ato soup, and
chestnut soup a re good.
Many nut
stuffings for p o u ltry a re liked. Cheat-
nut stuffing fo r goose or chicken is a
favorite.
P ecan stuffing for tu rk ey
ins long been used in th e South, and
v alnut-eelery stuffing for chicken or
rabbit Is still a n o th e r com bination.
D e sserts of m any kin d s m ay have
nuts added ad vantageously. Some of
i hose m ost freq u e n tly m ade w ith
chopped n u ts a re th e various c u sta rd
m ixtures such a s baked c u stard , float
ing Island, tap io c a cream , c u sta rd rice
pudding, c u s ta rd nut pie, and th e so-
called ''c re a m ” pies, w hich a re really
layer cukes w ith a "cream ” or c u stard
filling. C o ttag e puddings, fru it m ix
tures, and steam ed puddings of m any
flavors a re b e tte r for having a few-
added nuts, and of course a rich
C h ristm as o r plum pudding h a s a good
proportion of nuts. Ilot pudding sauces
of m any kinds a re Im proved by Hie a d
dition of nuts. P ecans and raisins, for
exam ple, a re a good com bination
F ru it cup and fru it g e la tin s may
include nuts. B av arian cream Is es
pecially good w hen chopped ro asted
alm onds a re m ixed through It. sa y s the
U nited S ta te s D e p artm en t of A gricul
tu re.
All th e com binations of Ice
cream w ith sw eet siru p s o r sa u c es and
chopped n u ts com m only called sundaes
can be easily m ade nt home. N uts
may also he put directly Into tin- Ice
cream m ixture, as In th e case of so-
called b u rnt-alm ond Ice cream , which
consists u su a lly of a vanilla cream
w ith chopped ro a sted alm onds added
to It. Almond m acaroons a re som e
tim es ground up nnd used In the sam e
way. A frozen c u sta rd containing fine
ly chopped cooked c h estn u ts, candled
fruits, nnd su lta n a raisins. Is culled
nesselrode pudding. T he addition of
n u ts to an Ire cream seem s to m ake It
necessary to flavor the m ixture with a
little e x tra sa lt.
Alm ost nil candies, also, can he
v aried and usually Im proved, hy the
addition o f nut kernels. P ean u t hrlt-
lle, pecan p ralines, w alnut taffy, b u t
te rn u t m aple cream s, chocolate c o v
ered Brazil nuts, a re hut ii few of the
fa m ilia r ty p es of nut can d les alw ay s
In favor.
P itte d d a te s ami prunes,
stuffed w ith w a ln u ts or o th er nut ker-
aels, ure hom e confections easily
m ade.
COOKED RICE SHOULD BE DRY AND F L A K Y
Proved safe by millions and prescribed by physicians for
Colds
Pain
Headache
Toothache
Neuralgia
Neuritis
Lumbago
Rheumatism
DOES NOT AFFECT THE HEART
Accept only “ Bavcr’* package
which contains proven directions,
riandv "Bayer" boxes of 12 tablets
Also bottles of 24 and 100— Druggists.
AiapLrin Is the trade mark o f Bayer Manufacture o f Moaoscettcaclilcster o f Halley IIcacld
K in g a C f e i g y m a n
K ing George of E ngland Is an a u
th o rized clergym an of the A nglican
c hurch, of which lie Is th e head. As a
c a th e d ra l preb en d ary lie receives $.'> '
a y e a r anil Is supposed to preach one I
serm on a year.
R e a l A c h ie v e m e n t
M adge- W hat do yon think of a fe l
low who Is c o n stan tly deceiving Ids
w ife?
G eoffrey— H e's a m arvel I
T he C u tlc u ra T o ile t T rio .
H a v in g cleared your sk in keep it c le a r
hy m ak in g C u tlc u ra y our e veryday
to ilet p re p ara tio n s. T h ? Soup to c lean se
and p u rify , th e O intm ent to soothe and
heal, th e T alcum to pow der uml p e r
fum e.
N o tnlh-t ta b le Is com plete
w ith o u t them .— A dvertisem ent.
N a tu r a l H is to r y
“ H e 's full of m onkey b usiness.”
" T h a t so?”
"Yea, owns a bird sto re .”
K n e w H it P u p
•'Ray, hoy. y our dog Just m lsspil lilt-
lag m e.” "W asn 't my dog. m ister. H e
nev er m isses"
¡PASTOR KOENIGS
N E R V IN E
7 " bp 1« pw
N ervousness &
? /S le e p le s s n e s s .
-PRICE $150 AT Y((UR DRUGSTORE
i t ' n / e f a i n e e B o o k le t
KOENIG M E D IC IN E CO-
1 0 4 5 N WELLS ST. CHICAGO ILL
RLOTCHY SKIN
need not annoy you. Pimploa M ad*
haada. ate. aza quickly dupallted by
Resinol
I ' p - m p i.n a
•» a b. » » n
■ a . I»
HELPFUL EYE WASH
11M HKsr. Trur.M
f.
G ob H um or
"W ell, son, w h a t's th e score?" ask ed
the city m an as lie stop|ied his c a r
alongside ......... utfleld of a n Im provised
W rlK ht’n In d ia n V e r ita b le P llla co n ta in
o n ly v eg e ta b le Intrredtonta w hich net a - « baseb all diam ond.
g e n tle p u rg a tiv e
372 P ea rl Hi . N. Y. Adv.
"T h irty th re e to nothing," replied
tile youthful outfielder.
A C r e d ita b le A c t
"In yo u r side's favor?"
M a d g e I 'l l giv e .la c k c r e d it fo r g e t
"No. th e o th e r fellow s'.”
"G uess yo u 're going Io get beaten,
tin g a n ice e n g a g e m e n t rin g .
M a rie -I u n d e rs ta n d I lu ll's w h a t th e a r e n 't you?"
J e w e le r d id , too.
“ Oh, I don’t know !
We hn v en 't
been to b a t y e t.”— N ew port ItecrulL
I t's nlw-avs n g re at bore for t i l e
One difference betw een m arbles and
b u rg la r If the safe Is locked.
b illiard s Is th e age of th e players.
E x p erien ce Is a g o o d s r lio o l, because j
A dversity m akes firm friendship«.
th e pupils c a n 't play tru a n t.
“They haven't missed
a single day at school!”
D ry in g Boiled Rice in th e Oven to M a k e
(P rep ared by th e U nited S ta tes D epartm ent
o f A g ricu ltu re.)
F o r L ittle " M i u Fash io n a b le.”
nap ro se Is fa ste n e d a t th e left
ilder a n d big ro se p e ta ls of
ed velvet, a p iie artn g to fall from
flower, a re ta c k e d dow n th e fro n t
e Jum per a n d sk irt. B lue g eo rg ette
«s a n o th e r lon e-w alsted frock w ith
y p la ite d p an els se t In ab o u t th e
T h e se fall below th e hein line
a re c u t In scallo p s a t th e bottom ,
rdle o f d a rk e r blue velvet en d s In
a ero n s bow.
re a re sk e tch e d tw o e o ats for
girls, se n t out by tw o g reat
i houses fo r th e benefit o f fortu-
y o u n g ste rs in th e w orld of fash-
Clne of th e m —a t th e le f t—b ears
| c o rn e rs of th e cape, C ollar and cuff .
of a stra k h a n flnlsb off th is b rillian t
j little m asterpiece.
F o r little girls, P aquin h a s used
' bro ad clo th . In c o a ts a n d ensem bles.
) One of th e la tte r has a frock of w hite
! b roadcloth, w ith a p laited sk irt set
i onto a lo n g w a is te d bodice. I.lttle disks
cut out from blue b roadcloth a re a r
ra n g ed In a p yram id on the fro n t of
th e bodice and stitc h e d down w ith
blue silk. W ith th is th e re Is a coat.
It Is cut w ith a fre e flare about th e
bottom , w here p y ra m id s of blue disks
a r e placed along th e hemline.
JULIA BOTToMI-ET
< 6 , 1924. W » » ,« r o
th e
G rain s
F la k y
and
S eparate
allow It to boll rapidly for a bout 2*1
o r Uh m inutes, o r until a grain when
p ressed betw een th e th u m b und finger
la e n tirely soft. In ord er to p rev en t It
from slick in g to th e pan lift It If nee
eagary from rim e to tim e w ith a fork,
hut do not stir It, fo r stirrin g Is likely
to break th e grains. W hen sufficiently
cooked, tu rn th e rice Into a co lan d er
o r sieve, and a f te r th e w a te r has
d ra in e d off cover w ith a cloth and set
over a pan of hot w a te r on th e hack
o f th e stove o r In th e oven, or tu rn th e
rice Into a shallow pan. cover w ith a
lid. and place It In a w arm oven fo r a
sh o rt tim e. T re a te d In th is w ay th e
g ra in s sw ell and a r e kept s e p a ra te
If a large k e ttle Is not at hand, rice
m ay also be cooked successfully In a
sm aller open saucepan o r k ettle, a l
low ing eight tim es as m uch w a te r as
rice, or tw o q u a rts o f w a te r to one
cupful o f rice
T h e sam e m ethod Is
used aa w ith th e large proportion of
w ater, but the rice req u ires m ore c a re
Bolted Rice.
ful cooking If th e sta rch y liquid s u r
1 t e s s p o o n f a l s a l t I c u p f u l ric e
rounding th e g ra in s Is w ashed off hy
4 o r 4 q u a r t o b o ilin g w a t e r
pouring hot w a te r through th e colan
W ash th e rice th ro u g h sev eral w a d e r In w hich th e rooked rice Is d ra in
ters until all th e loose s ta rc h Is re lag each g rain will be left se p a ra te
moved, a n d d ra in It. H ave th e boiling a n d distin ct. T h is Is not usu ally nee-
w atpr re ad y In a deep saucepan add e ssn rj w hen th e larg e r prof irtion o*
’he Balt slowlv d rop In th e rl- e and w a te r la used.
P ro p e rly cooked rice should be dry
and h ave each g ra in s e p a ra te hut
th oroughly cooked thro u g h . Very often
peoplp who say th ey do not like rice
have n e v er e aten It p ro p e rly cooked,
a n d th in k of It only a s a p asty mush,
unsightly and u n p a la tab le.
If boiled
too long rice becom es stick y ant] the
g ra in s ten d to break a p a rt. M any p e r
sons m ake th e m ista k e of overlooking
rice and also of not sa ltin g It enough.
In th e O rien t and In th e S outhern
s tn te s In th is co u n try w here rice Is
1 e a te n alm o st dally, cooking m ethods
I a re used which re su lt in se p a ra tin g
th e g ra in s a n d also In drying them out
so th ey a re not pnsty.
S o u th ern cooks g enerally p re fe r to
boil rice In a larg e q u a n tity o f w ater.
T h e U nited S ta te s H e p artm en t o f Ag
rle u ltn re gives th e follow ing directio n s
for doing s o :
“ They’re w«!l all the time. The doctor says they are the
healthiest thildren he knows.
“ He told me constipation is what makes so many growing
thildren sickly. Poisons from the waste matter spread
through the little Ixxiies.and lower their resistance to disease.
So I ’m very careful to guard against constipation. I simply
give them a little N ujol every night.
“ Nujol isn’ t a laxative at all, you know, hut it keeps them
just as regular as clockwork. They like it, and the doctor
says i t ’s just the thing for them.’’
Nujol help} Nature in Nature’} own way
Mothers are the Ixtst friends
m atter and thus perm its
o f Nujol. W hen their chil
thorough and regular elimi
dren's health is at stake they
nation, without overtaxing
seek the remedy that med
the intestinal muscles.
ical authorities approve be
Nujol can be taken for anv
cause it is so safe, so gentle,
length of time without ill
so natural in its action.
effects. To insure internal
Constipation is dangerous
cleanliness, itshould betaken
for anybody. Nujol is safe
regularly in accordance with
for everybody. If does not
thedirei tionsoneach bottle.
affect the stomai h and is
Unlike laxatives, it does not
not absorbed by the body.
form a habit and can be dia-
Nujol simply makes up for
continued at any time.
a deficiency- tem
i 1°
porary or chronic
N u jo l today and let
your chiId rr n enjoy the
- in the supply of
perfect health th a t is
natural lubricant
T M I IM T R M N A U L U I R l C A i r
po ssib le o n ly w hen
in the intestines.
th e ir e lim in a tio n i t
For Constipation
I tsoftens the waste
normal and regular.
Nu jol