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