«
RURAL ENTERPRISE
RIBBON BEDECKS SPRIN c T h ÀÎ s F
PAJAMAS REPLACE TEA GOWNS
A P P E T IZ IN G D IS H E S
F O R S E R V IN G R IC E
Simple Rack fo r Spool»
Found V ery Convenient
1 Urepared by th e U nited S tate* D ep artm en t
o f A g ricu ltu re.)
AS th e re e ve r a season when
ribbon d id n o t p lo y an In te re s t
in g p a rt in th e p ro g ra m o f m illin e ry
design? N o r is th is s p rin g an excep
tio n to th e ru le .
In fu c t, cre a tiv e
genius is m a k in g a re»s»rd fo r Its e lf in
its c u n n in g and co m p le x h a n d lin g o f
ribbon. It a lm ost seems us i f th e mod
e rn is tic w ay o f c o n ju rin g rib b o n s In to
cocardes and co n ve n tio n a l fo ld in g s,
p la itin g s and w h a t n o t Is as scien
tific a lly c a rrie d o u t as a tw o -p lu s-tw o -
ju a ls -fo u r p ro b le m
in a rith m e tic ,
tie p icke te d band o f rib b o n w hich
« c irc le s th e c ro w n o f th e h a t n t the
ig lit o f th is p ic tu re is ty p ic a l o f the
W
Recipe» A re G iven fo r Sev
eral Good Com bination».
a them e o f fa s c in a tin g In te re st.
T he s ty lin g o f p a ja m a s is a in a tte i
o f In d iv id u a l taste. Those w h o fa v o r
the s tr ic tly ta ilo re d modes num ber
about fif t y - f if t y w ith tiio se who see In
) these w lth in -th e -h o m e garm ents an oje
p o rtu n ity o f in d u lg in g In the h ig h ly
i o rn a te and el six» rate.
In e ith e r Instance c o lo r and beautl*
fu l m a te ria l p la y an Im p o rta n t p a rt in
th e crea tio n o f p u ja m a modes. T a i
lored elegance is expressed in the pa
ja m a and b o u d o ir coat in the p ictu re .
O pal g ra y crepe s a tin w ith b o rd e r -
Ings o f id le green, rose and o rc h id
te ll a c h u rm in g c o lo r scheme
T he
Spools o f th re a d und s ilk in a w ork
basket have a tr y in g w ay o f g e ttin g
Ih e ir ends snarled, w ith consequent
waste o f tim e fo r th e sewer, and also
much thread and s ilk .
M rs. W . W.
Blough. a M is s o u ri fa rm wom an, de
vised th is sim ple and convenient rack
which hangs near her sew ing machine.
Anyone could make a s im ila r rack.
(Pr«p<r*d by th e U nited S tate* D ep a rtm en t
o f A griculture )
In those p a rts o f th e U n ite d States
w here rice is a common sta p le o f d ie t,
m any a p p e tisin g and n o u ris h in g dishes
are served In w h ich the ric e is com
billed w ith o th e r m a te ria ls. T h e U n it
ed States D e p a rtm e n t o f A g ric u ltu re
gives the fo llo w in g recipes fo r sev
e ra l o f these good c o m b in a tio n s:
Baked Steak Stuffed W ith Rice.
o r 2 pounds of
ro u n d
or
fla n k
■ t e a k
1 o n io n ,
chopped
fine
I ta b le s p o o n fu l fa t
f ta b l e s p o o n f u l s o f
W o rc e s te rs h ire
2
ta b le s p o o n f u D
s to c k o r g ra v y
c u p f u l LLiUMed
ric e
1 ta b le s p o o n f u l
p a r s le y
1 ta b le s p o o n fu l
flo u r
1
sauce
H ave the steak cut th in , and pound
It w ell. I f fla n k steak Is used it is
w e ll to score it on both sides w ith
m any d iagonal cuts.
Spreud on th e
steak u stu ffin g made in th e fo llo w in g
w a y : Brow n th e fin e ly chopped onion
In the fa t, s t ir in the Hour, th e Worces
te rs h ire sauce, and the stock, and cook
th is m ix tu re u n til it is t h ic k ; then s tir
in the rice and parsley, and add s a lt
I f necessary. A fte r th is stu ffin g has
been spread on th e steak, ro ll it and
tie it, o r fasten w ith skewers, and
bake slo w ly fo r 1
hours.
A few
s trip s o f bacon o r o th e r fa t m ay be
la id across th e top, and as th e fa t
! cooks out fro m them , it may be used
i fo r basting. Serve the ro il hot, s lic in g
j it across th e ro ll.
O y s te rs
A in ’t T h a t N ice
you a fra id o f hugs?
I.tie ille — N o ; I feel p e rfe c tly safe
w lih you.
Place a lte rn a te la ye rs o f rice, oys
ters am i celery in a lin k in g dish and
p o u r over them a sm ooth w h ite sauce
made by m e ltin g the fa t a m i s tir r in g In
the m ilk , th e (lour, the sa lt and Via*
pepper. Hake fo r 20 m inutes.
Baked Rice W ith Cheese.
c u p f u l»
\
c u p fu l
cheese
Mi
c u p fu l
p lm le n to
cooked
ric e
In g en io u s and m e th o d ica l rib b o n m a
n ip u la tio n w h ic h m a rks th e (te n d o f
th e mode. T h is c h a rm in g ve rsio n o f
un a ll-rib b o n hat, fo r even th e cro w n
and b rim a re covered. Is in lo v e ly
n a c re shading, fo r m o th e r-o f-p e a rl c o l
o rin g s a re p a rt o f t ills season's g lo ry.
In connection w ith rib bo n fa sh io ns
Just now tlie most Im p o rta n t w ords
a re b e ltin g , and v e lve t. M illin e rs a rc
usin g these tw o typ e s m ore th a n any
o th e r. As im p o rta n t as the k in d and
q u a lity o f the new rib b o n s is th e ir c o l
o rin g , as expressed by one a ll-im p o r
ta n t w o rd , n a m e ly p astel. I f th e toque
o r tu rb a n be a ll o f b e ltin g rib b o n ,
w h ich is fa s h io n ’« w h im at th e m o
m ent, It w ill ta k e on a s p rin g lik e fre s h
ness o f some lo v e ly pastel rose, green,
blue, m aize o r g ra y, ve ry lik e ly . L ik e
wise th e ve lv e t rib b o n s w h ich enhance
th e new b a ngkoks, fe lts and h a ir lin ts
are in e x q u is ite p astel tones o r tin ts .
N o t o n ly a re ta ilo re d rib b o n effects
Im p o rta n t, fo r fa n c ifu l rib b o n trim s
p la y a becom ing p a rt in th e m illin e ry
g ra te d
chopped
to -
1%
c u p f u l»
m n to ju ic e
2 t « a s p o o n f u 1s
s a lt
Pepper
M ix liio In g re d ie n ts w o ll to g eth e r
and p o u r in to a b a kin g dis,». C over the
to p o f th e d M i w ith the p u lp le ft fro m
s tra in in g the tom atoes. Bake f o r 30
m inutes in u m oderate oven and serve
I hot.
Charming Spring Hats.
Baked Rice and Giblets.
g ra c e fu l negligee Jacket o f m utch fa b
r ic Is lin e d w it li o rc h id .
A m o n g new P a ris ideas In pajam as
fo r th e nt-hom e tea is a model o f
b la ck sa tin
O ver th is Is w orn a coat
o f th e fa b ric im id e w ith (lo w in g
sleeves and a yoke, th e e n tire en
livened w ith e la b o ra te ly c o lo rfu l em
b ro id e ry.
Sleeveless m odels are in the lis t o f
accepted p a ju m u fashions.
A very
lo ve ly g a rm e n t fo r th e b o u do ir Is
made o f rose crepe bordered w ith
w id e la rk s p u r blue.
A single huge
rose w ith leaves Is em broidered on
th e fr o n t o f th e s tra ig h t slip o ve r
blouse.
T he la st w o rd am ong pajam a modes
Is th e cape m odel.
T h e re are the
usual pa ja m a s and blouse fo r th is
1 c u p f u l o f c o o k e d 2 c u p f u ls g r a v y
g ib le ts
1
te a s p o o n fu l
2 c u p f u l s cooked
s a lt
r ic e
Pepper
Chop the g ib le ts flne, m ix them w ith
the o th e r in g re d ie n ts, p o u r the m ix tu re
in to a greased ba kin g dish, and hake It
fo r 20 m inutes. A lit t le fin e ly chopped
celery o r green pepper m ay be added
i f desired.
Stewed Kidney» and Rice.
2 v e a l o r 5 lamb
k id n e y s
1 te a s p o o n f u l s a l t
U te a s p o o n f u l p e p
per
1 o n io n , c h o p p e d
4
ta b le s p o o n f u ls
I
i
- - to
r
|
;
;
b u tte r o r o th e r
fa t
2 c u p f u ls c o o k e d
ri< »
1 c u p f u l w a te r
1 ta b le s p o o n fu l
flo u r
T rim , s p lit and conk the kidneys fo r
10 m in ute s In b o ilin g w ater. C ut them
in to sm all pieces, add the salt, the
pepper, and th e chopped onion, and
saute them In the fa t u n til brown.
Place the browned kidneys und onion
In a b a kin g dish w ith the cooked rice.
M ake a b ro w n g ra vy by adding the
flo u r and tlie w a te r to the fa t in w hich
tiie onions and kid n e ys were browned,
and p o u r it over the rice and kidneys.
Set t ills dish in a hot oven u n til the
m ix tu re Is heated through.
H o w to Freshen Brined
Peppers fo r Stuffing
»rhem e as w e ll. T h e m odel a t th e le ft
to p o f th e c o lle c tio n here picture»!
allow s an In genious rib b o n tr im as does
also the lin t In th e ce n te r. B o th these
ribbons have m e ta llic weaves fo r th e ir
fo u n d a tio n .
T h e ta ffe ta shnpe below to th e le ft
shows a c le v e r In tro d u c tio n o f p la ite d
rib bo n w h ic h s e m i-o u tlin e s ve lve t tabs.
Itih h o n b in d in g d e ta ils th e h a t show n
last.
To co n sid e r p a ja m a s as m erely
sleeping g a rm e n ts Is to lim it th e ro le
assigned
th e m
on
th e
stage o f
fashion. T o be sure, th e re are those
o f p rin te d crepes and voiles, also
sateen and s im ila r tu b -fa b ric s de-
signed fo r th a t pu rp o se an»l m any
th e re are w h o p re fe r them to any o th
e r n ig h t robe.
T h e m odern wom an,
however. Is re p la c in g th e t r a ilin g tea-
gown w ith a handsom e p a ja m a en-
•viuhle.
T h u s have p a ja m a s become
Lovely Garment fo r Boudoir,
style , o ve r w h ich Is posed a cape of
r a th e r scant w e ll- fittin g lines.
The
c o lla r Is a s ta n d in g hand th a t ends In
ties. F lo w e r trim m in g s made o f m u lti
colored ye t subdued pastel colorings
s u p p ly th e d e e o ra tive note.
1 T hose a m b itio u s to do home-sewing
can find no m ore In s p ira tio n a l w ork
fo r d e ft fin g e rs and Im ag in a tio n for
design th a n is presented In the new
novel and ye t p ra c tic a l pajam a »•■
semhles.
J U L IA B O T T O M I.E Y .
I * , l i l t . W w iers N»»»t*l*«r b i l M )
S k in
li la e a a r a
" A b o u t ■ v e e r «go m v dlgtaclon
fluted m e e n d 1 suffered terrib ly
w ith «evere headache,. Io a ,o f sleep
a n d b iliu u .n e a ,. O n a b o ttle o f
T a n la c rta rted m e back on the road
to health an d n o w I have the enetv
SV an d pep o f a fo o tb all p la y e r."
H . A . Salvinl
147H N . 3rd Su
C o lu m b u a , O hio
will feel like your old self again.
Take Tanlac Vegetable Pills for
constipation.
A f lo r a man re tire s fro m p o litic s lot
Is able to say so m any m ore tilin g »
tim i lie th in k s .
.
q u ic k ly r e lie v e d n o d h e a l e d b y C o le 's
r a r l m l l s a l v e . I.e a v e n n o s c a r e N o m e d i
c in e c h e a t c o m p le te w ith o u t It. 30c a n d
60c a t d r u g g i s t s , o r J . W . C o le C o. 127
8. E u c lid A v e., O a k P a r k . 111.— A dv.
A Home-Made Rack for Spools.
d r ip p in g s
o r o th e r fa t
Hotel Man
Recovers Health
DEMAND “ BAYER” ASPIRIN
llu r n liiK
Scalloped W i t h Rice,
c u p f u ls
cooked 1 c u p f u l m ilk
ric e
2 ta b le s p o o n fu ls
1 p in t f r e s h o y s t e r s
flo u r
1 c u p f u l c h o p p e d Ml t e a s p o o n f u l o f I
c e le ry
s a lt
2 t a b le s p o o n f u ls o f P e p p e r
<
Wa want e v e r y weak, puny,
fagged-out man and woman in
America to make thia test: buy
one bottle of Tanlac at your drug
gist's, take it accordlug to direc
tions for one week and see how
quickly you get started back to
full strength and vigor.
Wo know what we are talking
about. Tanlac has helped millions.
In our files aro more than 100.000
letters of praise from grateful
users.
Don't confuse Tanlac with or
dinary patent nostrums. It Is
Nature's own tonic and builder,
compounded from roots, barks, and
herbs that we gather at great ex
pense from the four coruers of
the earth.
Tanlac goes straight to the seat
of your trouble: cleanses and puri
fies the blood stream; puts your
digestion In proper shape. First
thing you know you have an ap-
petito like a starved child. You
rest at night and your whole body
begins to feel the stir of strength
and energy.
Don't you be d i s c o u r a g e d .
Don't put off testing Tanlac an
other day. Get a bottle now and
in a week you should notice signs
of real improvement Then you
Luke— A re
3
b u tte r ,
make this test
using a board of s u ita b le size and
shape, and la rg e heavy nails.
Mrs.
B louglt Is a m em ber o f a home demon
s tra tio n group .Interested In c lo th in g
w ork. T lie p h o to g ra p h was taken by
tlie U n ited States D e p a rtm e n t o f A g r i
culture.
Carrots and Apples M a y
Be Baked in Same Dish
C ircu m sta n ce s can m ake a dozen
d iffe re n t k in d s o f u man ont o f the
same in d iv id u a l.
F o r b loated fn r lin s and dtstraaaed b rea th -
in s «lue to Indlgeat hm you need a m ed icin e
w ell hr a pursH tlve.
W rig h t's Indian
V eg eta b le P ill» are both. A dv
Children
M O T H E R :- F l e t c h e r ’s
Castoria is a pleasant, harm
less Substitute for Castor Oil,
Paregoric, Teething Drops
and Soothing Syrups, espe
cially prepared for Infants in arms and Children all ages.
Carrots Baked W ith App'es.
s m a l l a p p le s .
3 y o u n g c a rro ts .
4
c u p f u l b o ilin g
w a te r .
W a rn in g ! U nless you see the nam e
" I lu y e j" on package ,»r on ta lile ts you
are n o t g e ttin g tlie genuine B u y e r
A s p irin proved safe by m illio n s and
p re scrib e d by p li^ s te la n s fo r 25" years.
Say " B a y e r" w hen you tin y A s p irin .
Im ilu tlo n s m ay p ro ve dangerous.— A dv.
C arpets and rugs a re woven fro m
W hen people te ll you you are b a l k paper y a rn o b taine d fro m w o ia l p ulp.
in g w e ll, it Is u s u a lly because you are T he m a te ria ls can he co lored and
s m ilin g .
washed.
Apples have m any uses In dishes
accessory to meat. It lias a lw a ys been
a tra d itio n to serve apple sauce w ith
pork, o r to p u t an apple Inside a roast
goose, o r In the m onth o f a baked
young pig. A p p le f r it te r s o r frie d ap
ples appear more o fte n w ith the meat
course th a n ns a dessert, and many
people are fa m ilia r w ith the so u th
ern co m b in a tio n con sistin g o f sweet
potatoes and apples baked In layers.
An a d d itio n to these w ays o f serving
apples w ith the m ain course, consists
o f p re p a rin g them w ith c a rro ts In the
p ro |a irtlo n s given below. T h is recipe Is
one o f a num ber o f co m b in a tio n s o f
vegetables tested by th e bureau o f
home econom ics o f the U n ite d States
D epa rtm e n t o f A g ric u ltu re . In e x p e ri
m ents to d e term in e new o r b e lte r
ways o f cooking every-day vegetables
to conserve th e ir va lu a b le m in e ra l
co n s titu e n ts and v ita m in s.
4
T ake Tablets W ith o u t F ear If You
See the Safety “ Bayer Cross.”
H te a s p o o n f u l
s a lt .
1 t a b le s p o o n f u l
su a a r.
1 t a b le s p o o n f u 1
b u tte r.
To avoid imitations, always look for the signature of
Proven directions on r a r li package.
Part* and core the apples. Scrape
and cut th e c a rro ts io h a lf. Place n il
th e in g re d ie n ts in a b a kin g dish and
cook fo r 20 m inutes w ith th e cover
on. T hen remove tlie cover and cook
fo r 1.5 m inutes more, o r tin t,, the c a r
ro ts are te n de r and enough w a te r lias
evaporated to m ake a rich Juice.
A rice p u d d in g can he a lu x u r y ;
und again i t cun he stu le , fia t und un
p ro fita b le .
Some day, co m ing w e a th e r w ill he
p e rfe c tly p re d icte d . We a h u ll have to
kn o w th e sun b e tter.
Physicians everywhere recommend i t
S lu ttin g u tu rk e y
lie n n y .
Is c u lli
fn»l»l on tin v tn s P c Terry*» “ rie»a S h o t”
fo r W i.n o » or T ap ew orm an I t h - 'l i u r r l . t
w ill s e t It for you 37Z P ea rl St.. N. Y. A dv.
N a tu re and w isdom a rc a kin .
C andlew ax Stains Easy
to Remove From Cloth
I f colored candlew ax sta in s on c lo th
in g are tre a te d p ro m p tly they can tie
rem oved w ith o u t g re a t d iffic u lty , says
th e U n ite d States D e p a rtm e n t o f A g
riculture. These waxes consist o f
p araffin In w h ich an o rg a n ic dye Is dis
solved. Remove the p a ra ffin ns com
p le te ly as possible by scra p in g It
away, then place a clean b lo tte r on
| ea< I, side o f the fa b ric o ve r th e stain
, and pass a w a rm Iron o ve r th e spot,
j T lie grease is m elted and Is absorbed
by the b lo ttin g paper. Then dissolve
| t h e c o | o r | r, K
re m a in in g In the
j f i|,Fr t,y sponging It w ith denatured
alcohol. I f a s lig h t grease spot s till
J rem ains, rem ove It by sponging w ith
„ tie o f the cle a n in g agents, such as
j c h lo ro fo rm , carbon te tra c h lo rid e , ether,
j gasoline o r nnphtliH. and benzol. The
E xp e rim e n ts by the bureau of home
economics o f the United Slates De
p a rtm e n t o f A g ric u ltu re In the u tiliz a
tion o f green peppers brined fo r six
m onths have shown th a t there are
several s a tis fa c to ry ways o f using
these vegetables a fte r they h a te been
freshened. T hey are put Into th re e
tim es us much w a te r as th e ir own v o l-
time o f cold w ater, heated to sim mer-
ing, from 171» degrees F. to I K de-
grees F „ and held at th is te m p e ra tu re
fo r 38 m inutes. T h is w a te r Is then
drained off. an equal q u a n tity o f fresh
cold w a te r is added. am i the sunnier-
Ing repented. A fte r being drained a firs t tw o are th e safest to use ns they
second tim e the peppers are again put are not Inflam m able. T ake the g re a t
Into the same q u a n tity o f water, h e a t est care In using any o f the In fla m
ed to sim m ering |s>lnt. and le ft to cool m able solvents. It Is best to use them
fo r three hours. T h is repeated heat I |n a shady place o u t-o f-d o o rs ; I f In the
Ing leaves th e peppers very tender and house, by an open w indow and uwny
m ild In fla vo r, hut sa tis fa c to ry fo r J fro m a ll flames.
starting iv lth chopped meat and vege
Som etimes th e p a rt o f the m a te ria l
tables. rice and cheese, n r any o f the h a v in g a spot has to tie Im m ersed In
m ixtu re s used as fillin g fo r fresh pep a bow l c o n ta in in g the cle a n in g flu id
pers.
In general, when th is Is the case. It
Is m ore s a tis fa c to ry to Im m erse the
w hole a rtic le A nally In fresh cle a n in g ,
Vitam in» A re Neu)
V ita m in s are among th e com para flu id , w h ic h prevents the fo rm a tio n o f
tiv e ly recent discoveries o f science. rings.
L it t le Is kn ow n about them o r the
p a rt th e y p la y In th e d ie t save th a t
th e re are several kin d s th a t are nec
essary fo r no rm a l h e a lth and g ro w th
and th a t when they a r t le ft ont o f th e
d ie t fo r a long tim e so-called "de-
ficiency diseases" develop.
A t least
three kinds o f v ita m in s are now rec-
ognlxed, w hich, u n til more satlsfac-
to ry names are agreed upon, may he
know n as A. B and C. A ll three o f
these v ita m in s may be present in
T h e cu rd o f boiled m ilk Is fln e r and
m ore easily acted on by th e dig e stive
organs than th a t o f e ith e r ra w o r pas-
te n rlz e d m ilk , though It la com m only
1 said to he m ore c o n stip a tin g .
The
; fa t globules also are som ewhat al-
' tered. and cooked m ilk fa t m ay he
s lig h tly less easily e m ulsified th a n the
raw . T he food value o f th e su g a r io
m ilk is not changed by o rd in a ry cook
B ilik.
‘ *“ «•
SAY “ BAYER ASPIRIN” -
Unless you see the "B ayer Cross” on tablets, you are not
getting the genuine Bayer Aspirin prescribed by physh
cians and proved safe by m illions over 25 years fo r
C u rd o f B oiled M ilk
j
Colds
Headache
Neuritis
Lumbago
Pain
Neuralgia
Toothache
Rheumatism
f DOES NOT AFFECT THZ HEART |
£
J
j
|
genuine.
W
C
^££££1 on,y “ Bayer” package
I l X /
°
which contains proven directions.
Hsndv “Beyer" bone of 12 tablets.
Also bottles of 24 and 100— Druggists.
Aspects *» Ik« Ua4e Mark «4 u«/«r Uu*uia«ia»» of M»ra«ac»tUacl4«»iac «4 S a U«/II« a «US