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In the Home - Fashions - Household Hints - Recipes
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Folding Dress Skirts.
TO FOLD a dress skirt properly for
packing and so avoid the erease
down the middle of the front
breadth, fasten the skirt band and pin
the back to the middle of the band in
front. Lav the skirt on a table or other
flat surface, right side out, with the
front breadth down, Smooth out all
erenses and lay folds flat. Then begin
at the outer edges and roll each toward
the eenter back until the two rolls
meet. In this way the hang of the skirt
is not injured, there are no wrinkles,
and the front breadth is smooth and
.flat. If the skirt is too long for the
trunk, fold it over near the top and
place a roll of tissue paper under the
fold.
Kitchen Conveniences.
ABACK for the Sink When the
kitchen Bink is not supplied with
an enameled back, try pasting a
square of white oilcloth on the wall
above the sink. If good, strong paste is
used and the edges carefully pressed
down, the splashing of water on the oil
cloth will not loosen it. The pasted
edges do not curl as when tacks are
used and the whole has a neat appear
ance. Protect the Bottom of the Sink With
a Wire Back A wire rack on which to
stand kettles, dishes, etc., in the kitchen
link is quickly and cheaply made and
once used will alwavs bo a valuable
part of the kitchen equipment.
The frame, which is of hard wood
joined at the corners by small nails, is
only a little smaller than the bottom of
the sink. Wire netting (poultry wire
is stretched on the tup, bont over the
edges of the frame find tacked in place,
then a molding covers the rough edges
of the wire and makes a neat finish.
This rack does not interfere with the
free passage of water down the drain
pipe and saves the enameled sink from
many hard knocks besides elevating
the dishpan to a convenient level for
Trashing dishes.
Care of Eyebrows and Lashes.
DON'T NEGLECT your eyebrows and
eyelashes, allowing tbem to get
straggly and thin. Use an eye
brow brush regularly, brushing tho
brows smoothly and firmly, and gently
brushing the evelushcs upward.
Petroleum jelly is splendid for thick
ening and darkening the brows and
lashes, and so, for the matter of that,
is cocoa butter. Apply a little every
night, and you will find in a very short
timo vour eyebrows and eyelashes will
improve.
lie careful, though, how you apply
either petroleum jelly or cocoa butter to
tho lashes. You require only the least
littlo bit. Take a match, round the
edgo of which a tiny piece of cotton
wool has boon tightly twisted, and dip
into petroleum jelly or cocoa butter.
Apply under tho eyelashes, working up
ward. This will cause them to take a
pretty upward curl. Never dip tho eye
lashes. By doing so you will work them
lasting harm.
For Bound Shoulders.
A SPLENDID EXERCISE to correct
round shoulders is to lie face down
on the floor and raise the body
on iho hands and toes ten times. Do
this several times a day and increase
the number of movemonts each time.
Another excrciso is to stand in a
doorway and, with each hand on the
door frame, try to walk through the
doorway. 'Von will feel the effect of
this movement on the shoulders.
Tou should always stand or walk
with the bead hold erect, the chest out
And the abdomen in. This position will
force the shoulders to be straight.
Canned.
SING a soDg of eanning-time,
Sweetness everywhere;
Sugar, spice and all things nice
Scenting all the air.
Pickles, butters, jelly, jam,
Load the cellar shelves;
Aren't wo proud to know that we
Made 'em all ourselves f
BOLERO EFFECTS ABE FOUND IS MANY OF THE LATEST COSTUMES
I TIB not very often
I that a bolero effect
is achieved as sim
ply as it is in this in
stance and it would be
difficult to find a prct
tier one. The blouse is
really very simple with
the sleeves sewed at the
long shoulder line and
the overlapping fronts
are simply stitched to
the vest portions. The
skirt is one piece with
the tunic that flares
prettily over the hips.
In this case, the neck
edge is finished with a
flaring collar in Nor
mandy style but, since it
is cut simply in V-shape
and finished at the neck
edge, any collar or frill
can be worn that may
be most becoming. One
eould copy the gown in
Bilk to be very handsome
or in wool material to
be simply practical and
smart or it could be
mado from cashmere
with the trimming por
tions of silk, for cash
mere is to return to its
own this autumn and it
is always handsome in
contrast with silk or
satin.
For the medium size,
the blouse will require
1J yards of plain mate
rial 27, 1 yards S6, 1J
yards 44 inches wide and
1J yards of plaid 27, 1J
yards 36, I yards 44
inches wide; the collar
yards 36 inches wide;
the skirt 3 yards 27, 2
yards 36 or 44 inches
wide, with It yards 27,
elacefdnetaoishrdetaora
yards 36 or 44 inches
wide for the tunie.
The May Manton pat
tern of the blouse 8184
is cut in sizes from 34
to 42 inches bust meas
ure; of the collar 8234
in one size; of the skirt
8194 from 22 to 30 waist
They will be mailed to
any address by the Fash
ion Department of this
paper on receipt of 10
cents for each.
Recipes
Design by May Manton,
8184 Fancy Blouse, 34 to 42 Bust.
8194 One-Piece Skirt, 22 to 30 Waist.
Ever Try Baked Rabbit?
M
ANY who hr.ve a prejudice against
this form of food will find pleas
ure in a baked rabbit. This dish
is coming into wido favor and many
rostaurants featuro its excellence.
Should you wish to try it for yourself,
follow these directions closely:
If not dressed at the market, remove
the skin and head and all the slimy
inner skin and the entrails. Let it soak
a tow minutes in salted water. Save
the hoart and liver for the stuffing, and
also what blood may come from the rab
bit in the dressing to put in the gravy.
Stew the liver and heart, and then chop
fine. Soak one pint of bread crumbs
in cold water and crumble finely.
Add the chopped giblets, also two
tablespoons of fine chopped salt pork
and season it with mixed poultry sea
soning and a little chopped onion. Add
a few gratings of nutmog, if you like,
and a tablespoon of minced parsley.
Fill tho cavity and sow the edges securely.
Skewer the legs forward so it may
be kept in a good position, and cover
the surface with thin slices of fat salt
pork. Put it into a hot oven and this
pork will basto it sufficiently for a
while. When it begins to brown add
one cup of boiling water and basto fre
quently. It should cook from one hour
to one and a half.
When nearly done remove the pork
and dredgo with flour, and let this take,
on a good rich brown. When done re
move to a hot dish and pour off the fat
and gravy, leaving not more thau two
tablespoons. Add two tablespons of
Hour ana Jet them cook together until
well colored, then reduco with boiling
water or Btock from the giblets, and
when smooth strain it into the gravy
ooat.
Bemove the skewers and Btrings and
arrange the rabbit on a hot platter,
garnish with lemon quarters and parsley
and serve plum jelly or eranberry as
a relish. WThcn earving squeeze some
of lemon juice into the flesh. Mary J.
Lincoln,
Water Before Eating.
A GLASS of water before beginning
to eat is advisable and refreshing
as well; but no one should form
the habit of moistening the throat with
water to make the morsels of food slip
down. Water taken in advance of a
meal is supposed to prepare the saliva
so that there is an abundance of the
latter, which should be thoroughly
mixed with the food before swallow
ing to make the food ready for the
stomach, and, while many authorities
hold that water taken during the meal
is not harmful, it does often become
such a habit, especially with children,
that one often sees them fairly unable
to swallow a mouthful without a gulp
of water to follow.
Putting Up Plums.
PLUMS make many tempting pr
Berves. These have a piquancy,
which qualifies them as appetizers;
They are good side dishes to serve witS
meats.
Plum Jam. In making plum jam i
should be remombered that Bhould tM
plums be hard and sour more sugar will
be required than otherwise. The plums
should be divided and stones taken out
Spread the fruit on large dishes aai
sprinklo sugar over them. Three pounds
of sugar should be allowed to foot
pounds of plums. Let them remain i
the sugar all night The next day put
into a preserving kettle and bring to
boil, carefully stirring with a woodest
spoon. A few of the stones should be
cracked and kernels peeled and adde4
to jam a few minutes before it is fit
ished.
Mock Olives Take a teaspoonful of
white mustard seed and one of table
salt to one pint of vinegar. Let the
plums be of full growth, but not ripe
Boil the vinegar and pour it over tiqj
plums. Bepeat this three days in rat
cession. Greengages are best for tlrig
purpose.
Sweet Pickled Plums Take a ball
gallon of almost green plums and scald
till the skins are tender. Drain wel)
and place in jars. Have a sirup made
of two pounds of sugar, one pint of
cider vinegar, a teaspoonful each ol
whole cloves and mace. Pour this ovef
the plums while hot and seal.
Plum Butter Take three quarts of
half ripe plums and boil them for f&
teen minutes. Bub through a eolandes,
add one pound of sugar, one teacupfn
of cider vinegar, half a teaspoonful
each of ground cloves, mace and einnas
mon. Place on the firo and bod fo
half an hour without scorching. Put
in glass jars and seal while hot, Keey
in a cool, dark place.
Spiced Plums Take half a gallon at
plums and boil five minutes. Pour of!
the water and add three pounds
sugar, one teaspoonful of ground cloves',
allspice and cinnamon and one pint oJ
vinegar. Boil half an hour, stirring con
stantly. Place in jars and seal whiff
hot.
Plum Preserves Pour boiling watef
over the plums to take off the 8kin
Make a sirup of one pound of sugai
and one cupful of water to each pound
of fruit. When the sirup is boiling pour
over the plums. Let this stand ove
night; then drain. Boil the sirup again
skim and pour over the plums. Let
them remain in this another day. Pot
over the fire in the sirup and boil wm
til clear. Remove tho fruit with a skin
mer and pack carefully in jars. Boil
the sirup until thick, pour over thf
plums and seal.
Stamped gowns only 99c
SPECIAL - ORDER TODAV
This handsome
suggestion for
ChristraasGift com
plete with cotton
to embroider.
(Specify initial wulcd)
nnT f f
ETC
Tf r
THE NEEDLECRAFT SHOP
342 Alder St., Portland, Ore.
Never let a child drink a glass of
iced water down quickly. If they are
very hot it is enough to kill them.
There is no harm in allowing a child to
suck a piece of ice, because the water
melts slowly and is fairly off the chill
before it reaches the stomach. T
satisfy oxtremo thirst, such as in fever,
the ice sucking is preferablo for this
reason.
Teach a child when drinking water af
any time to take long, but slow, mouths
fuls. It is not only more satisfying, but,
better for the digestion in every way.