NEW COATS FEATURE CUFFS;
T a
Ae KITCHEN :
COLORFUL CREPE FROCKS
1 • CABINET i
. . . . . . . . . . .
««AS «««• W«,sl«»tu
la iu B ,)
H l* g r a c io u s p r e se n c e up on e a r th
W a s a s a Are upon a h e a r th ;
A s p le a s a n t s o n g s a t m o r n in g
sung.
T h e w o r d s th a t d ro p p ed fr o m hla
s w e e t to n g u e
¿ str en g th e n e d o u r h e a r ts , or h ea rd
a t n ig h t
M ade a ll
lig h t.
our
s lu m b e r s s o f t an d
— L o n g fe llo w .
SALADS A N D
D R ESSING S
'T 'O
T H IN K that cuffs, mere cuffs,
* co u ld be so In te re s tin g ! B u t they
are? T h e newer-designed coats are
p ro v in g it too. K u re ly n o th in g could
be m ore a ttra c tiv e In th e w a y o f an
u ltra -s m a rt co a t th a n the one in th is
p ic tu re and th e p ictu re sq u e p ira te
cu ffs w h ich It boasts have m uch to do
w ith th e dash and go o f Its style. W e
a re to have m ore and m ore o f th e p i
ra te and th e c a v a lie r cuff, so fashion
te lls us.
A side fro m th e caffs, w h ich give th is
coat so m uch chic, th e re are o th e r de-
ta ils w h ich te ll the w o rld the d e rn ie r
b la ck b ro a d clo th , perhaps trim m e d In
ve lve t o r Just us lik e ly In sm ooth sup
ple fu r, shaved lam b being favored.
Banded and bordered In padded
q u ilte d design gives a handsom e e f
fe c t in w h ich m onotone c o lo rin g is
m a in ta in e d
Sm ooth beige o r gray
clo th thua w o rke d pro vid e s an effec
tlv e coat theme.
V e l v e t I t 1» a m agic w o rd sound
ed
u n to
th e
u tte rm o s t
lim it
of
fa s h io n ’s dom ain.
V elvet used as a
trim m in g has become n o th in g less
th a n a fa sh io n craze. A t th e ra te th e
vogue Is spre a d in g , ere a u tu iu u fa r
W ith a ll the d e lirio u s f r u it s and
su ccu le n t vegrtablea w h ich each sea
son brings, th e re need be
on la r k o f good salads a t
any tim e.
T om ato J o lly Salad.—
T a ke one envelope o f
g e la tin and soften In one
h a lf c u p fu l o f cold w ater.
Stew a ra n o f tom atoes
w ith h a lf an onion, h a lf
« f a bay le a f, tw o cloves, one
fo u rth o f u teaspoonful o f cayenne
one teaspoonful o f sa lt, one teaspoon-
fu l o f sugar, and tw o ta b le spo o n fu ls
<>f vinegar.
A fte r cooking liv e m in
tile s , s tra in and add the softened gelu-
tln , s tir rin g u n til I t Is w e ll dissolved
T u rn Into a m old and c h ill. Remove
fro m the m old to a bed o f le ttu ce and
serve g a rnished w ith salad dressing.
Baked Apple Salad.— W ush and core
the desired num ber o f red apples. F ill
th e center o f each w ith a section o f
banana and s p rin k le sugar o ve r the
lo p
Cover the bo ttom o f a sh a llo w
d rip p in g pun w ith w a te r and set the
apples In It. Hake u n til te n de r but
shapely. Serve on le ttu ce w ith a good
salad dressing.
Almond Salad Dressing.— Put two
ounces o f blanched alm onds th ro u g h
a Hne k n ife o f the m eat chopper, then
pound to a paste. A dd one c u p fu l o f
m ayonnaise, one h a lf c u p fu l o f c u r
ra n t Jelly, the Juice o f h a lf a lemon
and a c u p fu l o f w hipped cream . Serve
w ith f r u it salad.
F r u it Salad D ressing.— T a ke one-
fo u rth o f u c u p fu l o f p ln eupple and
orange Juice, the Juice o f a lemon and
one teuspoonful o f flo u r w ith th re e
o f w a te r, one egg, o n e -h a lf c u p fu l o f
«•ream, whipped. Sculd the f r u it Juice,
m ix the augur and flo u r, add th e w a
te r nnd m ix to a paste. Cook In a
«Inutile h o lle r, s tir r in g c o n a ta n tly un
t i l thickened. Cool, nnd when ready
to use, fo ld In th e w hipped cream.
Pear and T om a to S a la d — C u t rip e
tom atoes In to e ig h th s o r q u a rte rs I f
sm all, fill the centers w ith m a tc h lik e
In te r e s tin g C u ff T r e a tm e n t.
s trip s o f rip e pear. A rru n g e on le t
c r l fro m Paris. T he re Is. fo r Instance, progresses,
sca rce ly
an
u p -to -d ate
tu ce and serve w ith a ric h m ayon
th e handsom e ve lve t H ppllque a rra n g e d w a rd ro b e w ill th e re be, w h ic h does
naise, adding cream to m ayonnaise
In s tra p p in g s o f m ilita r y p re cision not in clu d e u c o lo rfu l o r a b la ck dreaa,
dressing.
and as to the c o lo r o f th is coat, here,
Stuffed Figs.— P ro p p u lle d flgs In to Indeed, is the ve ry la te s t described, ns I t m ay please, la v is h ly trim m e d In
se lf-to n e d
velvet.
An o u ts ta n d in g
grape Juice to cover and le t stand o ve r
, fo r blonde and beige shades a re the
n ig h t. D ra in and s tu ff w ith n u ts o r ta lk th ro u g h o u t a ll fu s lilo n la iid . The tr im m in g tre a tm e n t Is th e s k ir t tie re d
w ith s tra ig h t o r c ir c u la r ve lv e t ruffles.
in n rsh n in lln w s.
K o ll In g rn n u ln tc d
fa c t I h ill Ihe hand -ap p llq u e d ve lve t T he effectiveness th e re o f Is set fo rth
su g a r and serve ns dessert w ith coffee
! and Ihe kasha c lo th fro m w h ich th is iu th is p ic tu re o f a c la re t red crepe
and (Tuckers.
I eoat Is made, are p e rfe c tly m atched fro c k b o a stin g ro w upon row o f v e lv e t
O yste r and C elery Soup. -C o o k a lig h t beige, stam ps t ills model w ith
ruffles. T h e fla rin g ru tile o f v e lve t
c u p fu l o f fin e ly diced ce le ry In b o ilin g a u th o r lla tlv e style. F u rth e rm o re , the
w id e r u n til le n d e r, add Ihe w e ll sea d a in ty shoes w orn w ith th is a d o rable on the, sleeve m akes th e w hole gown
a kin .
soned slew w ith a few chopped oya- ’ «-oat c a rry o u t th e snme beige o r
V e ry o ftp n th e tie rs are cu t c ir c u la r
tern.
blonde co lo r scheme. I t has come to and som etim es Just the reverse Is e x
Seasonable Good Things.
he m ost Im p o rta n t th a t one's shoes pressed In th a t fla t v e lv e t bands are
When som ething out o f the o rd in a ry m atch o r at least h a rm o n ize w ith the placed so as to s im u la te w id e tucks.
Is desired, Ir y p re p a rin g a banana costum e T o th is end s ty lis ts are fe a
B o rd e rin g * o f v e lv e t w h ic h e xte nd
salud by scooping out tu rin g navy k ld s k in shoes w ith su its at each side o f th e fr o n t opening,
i
am
i
stre
e
t
fro
c
k
s
o
f
H
int
same
shade
Ihe f r u it w ith a p o ta to
fro m neck to h e m lin e and then aro u n d
c u tte r In to sm ull hulls. w h ile b row n fo o tw e a r In a ll Its v a rl- th e bo ttom o f th e dress are fa sh io n-
F ill the s kin s w ith the
h a lls nnd p o u r o ve r a
w e ll seasoned F r e n c h
dressing.
Ice Cream in Case.—
B ake an angel food In a
round pan, when co ld c u t J
o u t the center le a vin g a shell th ic k i
enough to support the Ice cream w ith J
w h ich It Is to be tille d . Cover w ith a
th ic k la y e r o f fln e ly chopped n u ls and
nerve fro m th e dish.
Braised
Tongue. — Cook
u beef
lo n g u e slo w ly fo r tw o hours, then skin
nnd p u t it in to n casserole. M e lt th re e
■ ahlespooufuls o f h a tte r, add th re e o f
flo u r m id cook w ell. A dd a p in t o f
w id e r iu w h ich ih e tongue was cooked, 1
a p in t o f Slewed aud stra in e d tout«- I
KIM .
H eat u n til sm ooth and th ic k ,
m id h a lf a c a rro t cu t tine, one
< hopped onion, h a lf u tea spo o n fu l o f 1
W orcestershire sauce, n few dashes o f
red (Mqqier m id th e tongue. Cover m id f
s im m e r tw o hours.
Serve fro m the
casserole.
Sponge Cake W ith J e lly . Hake a
ro u n d sponge cake and scoop o u t the
«•enter, till w ith any desired Jelly,
m ixe d w ith f r u it and n u ls ; set the
«•ake on Ice to c h ill. D o not till u n til
Ih e Jelly begins to th icke n .
Cover !
w ith sweetened w h ip p e d cream and ,
serve.
C hicken W ith Vegetables. I ’u rb o ll
Ih e fo w l I f tough, then bro w n In a I
tr y in g pan w ith a lit t le b u tte r. Pour <
o v e r th e b ro th In w h ich the fo w l was
««Hiked, add e ig h th s o f potatoes, par- j
able
V elvet pockets used In co n ju n c
bo ile d . a few pieces o f c a rro ts am i
tio n w ith o th e r ve lve t d e ta ils denote
th re e o r fo u r sm a ll onions. Cook to- 1
th is season's mode. T he new c a v a lie r
g a th e r fo r an h o u r In a m od e ra le oven
fla rin g cu ffs cut o f ve lve t, also velvet
In a closely coverel casserole. Serve I
cape co lla rs , a«lorn m any a sllke o
fro m th e < assernle
fro c k
G raham Bread. T a ke one c u p fu l o f
T w o d is tin c t tre n d s are evidence«!
g raham
flo u r, o n e -h a lf c u p fu l o f
j In th e la te a t v e lv e t-trlm m e d ftss ks
sugar, one h a lf te a spo o n fu l o f sa lt,
lin e Is fo r th e c o lo rfu l fro c k , p re fe rs -
tw o cu p fu ls o f b u tte r m ilk and tw o '
hl« one o f ih e new w in e ahadea or
T t a r s d W ith R u ff le s
le ve l teHs|Hionfuls o f soda. Bent w e ll j
iHThnps Jungle green o r lik e ly s ru s t
and p o u r In to a w e ll b u tte rrd pun and
a tlo n s Is considered q u ite the extrem e lone, o r some d e sira b le shade o f blue,
hake one hour.
o r I f one aspires to th e e x tre m e o f the
<rf good style
Brussels S prouts W ith Chestnuta.-«-
R e tu rn in g to th e su b je ct o f coats, m««le a b iscu it-co lo re d crepe emhel
lls h e il w ith m atched velvet. T he o th e r J
■ Vvok a q u a rt o f bruseels sp ro u ts In
th e b e tte r m odels, ss instanced In the
c a ll o f fa sh io n Is fo r th e b la ck crepe j
snlle«l w a te r In sn open saucepan;
p ic tu re , a tta in Ih e lr d is tin c tio n nnd
or d u ll sa tin fro c k trim m e d In b la ck !
«Iraln. add tw o ta b le sp o o n fu ls o f b u t
d iffe re n ce th ro u g h su b tle d e ta il.
te r and th re e fo u rth s o f a pound o f Im ps It Is the In tric a te seam ing o r an velvet.
c h e s tn u ts w h ich have been cooked u n unuaual cu ff, a n o v e lty pocket, or
M ost unique Is th e crepe fro c k
t i l soft ; sim m e r fo r h a lf sn h o u r and aoine o th e r cu n n in g m a n ip u la tio n o f trim m e d In bands o f ve lv e t rib bo n , so
serve w ith roast p o rk
Ihe d o th w h ich d is tu rb s th e s ilh o u e tte a r tinged as to present an om bre e f
fect. T h a t Is, the ve lve t la o f deepest
j n o t at a ll yet arouses th a t co n a clo m -
color, g ra d in g each ro w a tone lig h te r.
J l ' L l A R o T T o .M I.E Y .
F a v o r la again expressed fo r fine
tit« . W a s te rs N a w e v s p a r U n t o s t
OUR COMIC SECTION
Q[
JO
Monopolizing the "Mike f t
MICKIE, THE PRINTER'S DETIL
THE FEATHERHEADS
Tillage Gossip
Isn’t That Like a Woman?