OUR COMIC SECTION
0
w inter | Ing. It la the yietd-to-the-touch cha-
peau whlch la making Its debut for
autumn and w inter
W ith a deft pull
w ill wear to protect ns from chilling here, a clever kiuk there aud a dim
IndsJ Briefly let the answer be— pling or dentlng-after-lt-la-on of the
luxurious plaids, fur-collared, and If (Town milady tunes her headwear to
so please you, fu r lined.
her own individual style of beauty
An Increasing difference In styling from now on or at least until further
la manifesting Itself between the notice.
sports or u tility coats and the dressier
The new exquisitely line felts and
types for more form al occasion. velours let their mndlshnesa be ac
W hile the latter Is taking on all sorts cented through rippling brims and ad
of new vagaries In the way of fanciful justable crowns.
Just as Important
sleeves and decorative features, the as the felts and even more so. are the
coat which we w ill serve for play, for muchly hestttched. hesniocked and
work, fo r school and for all practical heshlrred velvet hats, most of which
(lavtime affairs la remaining loyal to are us limber as a wireless. unstlffened
OM ES
now
autumn
with
not fa r away and wbat has fash
C
Ion to say In regard to the coats we
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-THI5 PASTURE
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AÊO irï HALF
A M itt
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LUXURIOUS UTILITY COATS;
AUTUMN MILLINERY IS HERE
(CopyHfhl. W
MLCK1E, THE PRINTER'S DEVIL
r Gee
w h iz , b o s s ;
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V/HY PO N T TOU
CAUL H í M "U F E LB Í5'
W B POUT K N O W "THIS
1 p o o s NAME, AMO THE
MAW WHO GAVE HIM TÖ
m e m u s t BE iu S outh
I AMERKSA BY T H l S r '
L o r -----1 T I M S
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O H , MO*. I KWOMJ SUCH
A DARUNG WAMS
FO R A DOQ ■ LETT MAA
a S H I M " s u o o k u m s "
NOW VOUVE
HURT HIS
FEELIUG S .
A F ur-C o llared PI .id Coat.
LETS' SEE IF H E AUSWERS W
;
SOME N A M E« HERE "FIDO" J .7 / Í
"ROVER” "PRINCE "SWEP'"
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ilie regulation slim silhouette, stress
ing warm deep pile fabrics aud won
drous fu r collars and sometimes long
revers at the front opening An Inter
esting Item about some of the lighter
weight fur-lined cloth coats Is that
they are reversible.
Deep, roomy useful patch pockets
are a prominent feature for the com
Ing season s practical coat. The pic
ture defines a very stylish model of
handsome wool plaid. Ils hrllllHiit col
ors accented In contrast to the wide,
plain hut very elegant sealskin col
la r
The cleverly designed pockets
sod cuffs add a pleasing note of varla-
stiape can he The m illinery group In
the picture records some vastly Im
portant style Items.
The little hat In the lower left cor
ner of this collection has three out
standing
features,
namely.
It
It
smocked. Is styled o f smart-looking
suede d oth and explolta the popular
beige coloring
Ktllching Is one o f the stressed
treatm ents for velvet. Sometimes the
stitching Is so close that when done
In thread contrasting the velvet the ef.
feet la of a solid coloring. The grace
ful velvet hat shown last In the pic
ture shows a profuse stitching, also
THE FEATHERHEADS
/ FELIX -WAT c H OUTf-
T5ÛNT h it TrtoSf LiTriE
Bch"S WALKING IN CW.
L t HE NINTH FA 1 ß WAV/
BACK "SEAT
D 0 l W < A<»A«/4
a
’Ion In that plaid on the bias Is used
for trim m ing
Among coats for motoring, traveling
and general sports fur-lined suede
models are appealingly styled.
To much cannot be foretold In re
gard to lavish fu r trimmings, but for
the present many o f the fall models
show merely the fu r collars. Coats of
fu r fabric w ith trim m ing of genuine
fu r aro proving an Interesting new
subject to the realm of later winter
wraps
Not this season w ill madame or
mlan be expected to put on a hat
and w ear It. becoming or not bn om-
M illin e r y .
one of the uew whimsical soft brims
T h e ra n te r model to the left, too. la
of velvet and being of the extremely
stylish vagabond type It may be bent
to become.
It la everywhere apparent that b rltn
bindings are featuring the newer felt
shapes.
Note w ith what nicety the
brim la bound and the crown be-rlb-
boned In the hat Illustrated first.
H a tter's plush, please do not forget.
Is to lie a lending medium for the
styling o f hats. Note Its use for the
model shown to the right center.
JULIA BoTTUMLET.
»EL li t » . W r t t .r a Neweiteeer L'nlont
- THE • ET3
KITCHEN 5^.1
0
cabinlt S zí
(W. lee«. W eeleis Nawaeapar L o iu S I
T h « c o u ra g e to be ju s t, th e c o u r
a g e to he ho u eet, th e c o u ra g e to
re s is t te m p ta tio n , th e c o u ra g e to
do one'« d u ty : th is la m o r a l c o u r
a g e t h a t c h a ra c te ris e « th e h lg h -
eat o r d e r o f m an hoo d a n d w o m a n
hood— I t Is th e c o u ra g e w ith o u t
w h ic h no g r e a t o r p e rm a n e n t suc
cess In lif e la a c h ie v e d .— S a m u e l
E m iles.
L E F R E S H lN Q D R IN K 3
M int Is so refreshing In flavor amt
so attractive when used as a garnish.
th a t e v e n th e
word reminds us
of
d e lic te u s
drinks.
The fa-
. moils mint Juleps
o f the South were
usually made w ith
liquor, but
one
may serve a drink
of fru it Juices with nothing hut pleas
ure in the consequences.
M int Cup.— Express the Juice from
five lemons, add the leaves from a
dozen stalks of mint, one and one h alf
cupfuls o f sugar and one-half cupful
of water, cover and let stand th irty
minutes. Just before serving pour Into
a pitcher over a large piece of Ice and
add three bottles of chilled ginger ale.
Put a sprig of mint lu the top o f each
glass or a bunch In the top of the
pitcher for garnish.
Pineapple Lemonade.—M ake a sirup
hy boiling one cupful o f sugar and
two cupfuls of w ater ten minutes,
add the Juice of three lemons and a
can of grated pineapple; cool, strain
and add four cupfuls of Ice water.
Ever Ready Lemonade.— Add a cup
ful of sugar to two cupfuls of w ater
and boil together twelve minutes; add
a third of a cupful of lemon Juice, cool
and turn Into a Jar. Keep In the ice
chest and serve w ith a few slices of
fresh lemon for a ganilsh.
Chocolate M ilk Shake.— M elt four
squares of unsweetened chocolate, add
one and three fourths cnpfuls of sugar
and a pinch o f salt; pour on gradual
ly, stirring constantly, one nnd one-
h alf cupfuls of boiling water. Boll five
minutes. Pool and put Into a Jar, keep
on Ice.
F o r chocolate m ilk shake
add two and n h alf tahlespoonfula of
the sirup, one egg and two-thlrda of a
cupful o f m ilk, w ith two tableapoon-
fula of chop|ied Ice.
Iced Egg Nog.—T hl . drink Is not
only refreshing hut nourishing. Beat
one egg for each glass, add n pinch of
salt, a little sugar and a few dropa of
any desired flavoring. Bout well un
til the egg has absorbed the sugar. To
make It especially good separate the
egg and white and stir In the white
lightly, add lemon Juice I f desired with
a grating of lemon rind, and sufficient
milk to fill the glass. Use Iced w ater
when (he lemon Juice Is used.
A delightful drink which may a l
ways be at hand for an emergency la
grape Juice, w ith ginger ale. T h e com
bination Is good and the zest of the
ginger ale makes a most refreshing
drink.
Some Choice Recipes.
For variety try thia recipe; It Is as
pleasing to the palate as It sounds;
S t u f f e d Pork
C h o p s . — Have
pork
chops cut
one nnd one-half
Inches thleli, split
each chop to tho
h o n e and s t u f f
w ith
b re a d
erumba seasoned
well w ith melted
butter and eggs and onion, |>epper and
salt. Hull In cracker crumbs and beat
en egg and fry In deep fat until brown
on both sides. Now pla<-e In a baking
pan and cover with the follow ing:
tine small can of tomatoes, one small
onion chopped, one tahlespoonful of
bolter, a teaspoonful of sugar and on«
of salt. Fasten together with a tooth
pick before frying and bake until thor
oughly well done.
Olive Salad.— Take one cupful of
atoned olives, two rnpfula o f celery
chopped tine, four hard cooked eggs
diced fine. Mix with a eupful of tnay-
oonalse and serve on lettuce.
Raisin Fudge Cake. Cream together
one nnd one h alf cupfuls of brown
sugar ami one-half cupful o f butter,
add two egg yolks, one eupful of
chopped raisins, four ounces of melt
ed chocolate, one h alf cupful each of
hot w ater and sour m ilk, two and one-
loilf cupfuls of flour, one teaspoonful
of soda, one h alf teaspoonful of cinna
mon and one fourth teaspoonful of
cloves. Bake In sheet pan In moderate
oven. Cover w llh boiled frosting, using
the two egg whites and two cupfuls of
sugnr. adding water to moisten and
hull to a thread, pouring over the beat
en egg white. Kprlnkle a h alf cupful
of blanched almonds over the top of
the cske.
Vegetable Curry.— Mix one cupful
each of cisiked eurrola, potatoes, tu r
nips nnd peas together
I ’our over
them one cupful of w hite satire, one
tahlespoonful o f lemon Juice, one-
fourth teaspoonful of curry powder,
all cooked In the w hite sauce. On a
large p la tter heap seasoned mashed
potato, w ith plenty o f butter dotted
over It. make a border and brown In
the oven
Pour the vegetable curry
Into the border and sprinkle the whole
w llh finely tnlnced parsley.
Serve
very hot.
Cored apples cooked and filled with
a m ixture o f chopped nuts, raisins
end marmalade, then covered with a
meringue and browned In the oven. Is
ano'ber attractive way of serving
apples.
"yVc L
iz* > irc/Ä.