Fur-Trimmed Suit Is
f fit v
k' $ i - la
It b the fur-lavished short-Jacket
rait which ts holding the center of
the stage when It comes to the really
distinctive costume for wear about
town. The vogue has to do with per
fectly stunning types, which are
furred to the nth degree of luxury.
Some of these midwinter suits are
fairly breath-taking In their fur ex
travagance and animated "lines." This
la especially true of the smart and
colorful tweeds, the short Jackets of
which are bordered with showy long
haired fur which stands out about the
hlpllne In sprightly peplum effect.
Quite often the Jacket Is nipped in at
the walsUIne, thus exaggerating a con
tour of flaring lines. Add to this a
fur collar of generous proportion with
wide and novel cuffs, also a matching
muff and the picture of a perfect mid
winter short-Jacket suit, as fashion
Interprets it, is complete.
Contrasting the extreme winter
types Just described Is the suit which
Is more conservatively furred Itli flat
peltry such as astrakhan galyak, cara
cul, dyed lupin, and only Just revntly
seal has come In for considerable at-
How to Remove Spots
Removing a Grease Stain
(Pre par d by lh Tnitd Ptatci Deiiartmxnt
of Ai;rioultUTtt. )
One of the commonest of the little
accidents that occur nt home Is get
ting an un-lghtly spot on a dress we
were counting on wearing. Grease
pots, like those made by salad dress
ing or ether food, or by car grease,
can b? taken out comparatively easy
by means of several different fluids,
but on some fabrics after cleaning u
faint, still larger spot remains where
the original damage occurred.
Just why do rings form? They are
cnubed In two ways. The extra dress
ing In the material often dissolves In
the cleaning fluid ami ba'ks up to
form a ring. The other cause Is the
spreading of soil by the fluid. Most
Bilks, especially the less expensive
ones, are heavily dressed In the finish
ing process of manufacture. Th
gives them a better feel, better drap
ing qualities, und a greater weight.
The . materials used In this finish
the waxes, gums, sugar, dextrine, und
glue, are apt to cause rings when the
cleaning fluid Is applied. They are
dissolved, carried back to the edge of
the dump portion, nnd left there ns
the fabric dries. Another cause of
rings Is thnt the stain merely spreads,
nd Is not removed from the fabric.
The grouse spot or soil alreudy on the
garment may Just dry In again, ns the
cleaning fluid evaporates. Often our
dresses are slightly soiled even when
It does not show. In that case It Is
By CHERIE NICHOLAS
J jjjA '"intt.T.f.
tention us a trimming fur. The cos
tume with lightweight fur has the ad
vantage In one respect, in that it will
I Bedtime
;:
"I'm bright In a way." said the goJd
watch, "because I am of gold.
"ISut I will tell you first of all why
I have done such dreadful things as
I have been doing lately such as to
lose and gain time In such a reckless
way.
"I was made to look expensive. I
cost a lot of money that is, I cost a
good deal of money.
"The one who made me, and the
one who had me made were more
anxious to have me look well than to
have me act well.
"They didn't care what hapienpd to
me once I wns sold and they sold me
fur less than they usually would sell
Without Forming Rings
'S
With Carbon Tetrachloride,
usually necessary to dip the entire
dress In naphtha or gasoline to re
move a spot satisfactorily.
Whether a spot comes out without
leaving u ring ulso depends on the
weave and color of the material that
has been stained. A ring will not
show as plainly on rough nnd figured
fabrics, such as rep or Hat crepe, as
It does on smooth and plain-colored
materials. One cannot hope for great
success In getting a spot out of light
neutral-colored satin.
"Spots may be taken out of almost
any fabric, however, If the cleaning
fluid Is applied carefully," says un ex
pert In the bureau of home economics
of the United States Department of
Agriculture. "Most cleaning fluids,
such us chloroform, ether, wood al
cohol, gasoline, and carbon tetra
chloride, ore very good. Of these, cur
lam tetrachloride Is the least likely to
form rings. It has additional merit of
being noiilnflammahle,"
Here's the method of procedure rec
ommended by the bureau: "1'lace a
smooth pad rrf clean white material
under the part of the garment to
be cleaned. Next, put dean white
blotting paper on the pud and place
the garment wrong side up with the
stain on the blotting paper, right side
next to the blotter. Unu a soft rug,
und take care not to allow the stained
material to become very wet. Always
brush lightly from the outside of the
spot towuid the center uud spreud the
Popular
be wearable not only during tli mild
er winter days, but all through mid
season and on rw, chilly early spring
days It will prove timely.
The models Illustrated are the sort
that will happily bridge over from
winter to spring. They are the
"classy" type which the smart set will
he wearing to luncheon ntnl matinee.
The suit to the left Is of red woolen
material with black caracul edging the
collar, cuffs, and the tlarlnn peplum.
As to the suit shown to the rlk'ht, It
sounds the fashionable nil black note,
In that It Is made of n black velvety
woolen weave, being nlso trimmed In
black caracul.
It may further be snld of the suit
that It will be seen everywhere this
spring. Not that It will always be
strictly a suit version but rather the
trend Is to Jacket costumes, such as
accent contrasts between the skirt and
vivacious little coatees.
(& list. Weitem Nwi.prr l!ntn.)
Oatmeal With Raiiint
Cover four tablespoonfuls of raisins
with rapidly bulling wuter nnd let
stand long enough for them to swell
and soften. Then cut the raisins In
halves If they are large. Stir these
Into left-over oatmeal. As much as
two cupfuls of the cerenl may be
used. It Is a good plan to have the
oatmeal warm when the raisins are
added, Moisten small molds or cups
with cold water and then pour In the
cereal mixture. Chill and serve with
a little sugar and cream or rich milk.
Extra Educational Court
"Experience," says III IIo, the sage
of Chinatown, "Is a great teacher, but
her classes are largely made up of
people who had to stay after school
for not passing the common-sense ex
amination. "Washington Star.
Story for the
By MARY CRAHAM BONNER
a gold watch for because I was so
cheaply made Inside.
"Of course I looked very expensive
and In truth I was very expensive, for
I wasn't worth my price and that
makes an object most tremendously
expensive.
"Well, you see, my works were very
poor. I was nervous and not well
and strong and so I couldn't go
steadily.
"One day I'd feel very fine and I'd
go dashing ahead, trying to make up
for lost time.
"That, of course, a poor watch can
never do. It has never been expected
of a watch und so a wutch shouldn't
try to do It.
"Time goes rlyht on no matter
what we may do. I'.ut you I
would be so silly.
"I would go ahead so fast that It
was as bad as though I bad lost
time.
'Many were the time vthen I felt
so downhearted that I Jut drai.,,'el
the hours away and lost lots of
time.
"The whole trouble was that I wns
tryif..' to pretend that I was gome
tUt;,' I wasn't.
"And that neer does. If a crea
ture is what It Is and isn't trying to
he something else, then It is fill
rig' t.
"I was trying to act like n fine gold
watch and I was reaJiy a poor gold
wiiMi.
"I was a humbug, but It wasn't my
fault. It was the fault of the people
who made me.
"Anyway I'm here now to be fixe!
up fill I I believe I'm to be fixed ri'ht
So that I'll he what I should be u
good timekeeper.
fih, fur th fresh spring scnaon,
When th grovea sr In thalr
prima,
And far sway In th futur,
Is th froaty utumn-tlm!
William Cullen tlryant
A salmon dish flavored with almonds
makes an excellent late supper dish.
It may be prepared ahead
of time, nnd this Is an
advantage.
Almond Souffle of Salm
on. Shred one pound
of cooked salmon, add
one-fourth pound of fine
ly minced blanched al
monds, one teuspooiiful
each of onion Juice and Worcestershire
sauce, one egg, white nnd yolk beaten
moisture unevenly Into the surround
ing goods. The secret of the trick Ih
to spread or 'feather' out the liquid
Into the fabric surrounding the treated
section until there Is no definite edge
when the material dries. This pre
vents the ring. It Is always well to
hasten the drying by brushing with a
dry rag."
If the grease stuln has been rained
by a mixture of food materials, not ull
of which are grease, It Is well to brush
the spot lightly with a small clean dry
brush before beginning to remove the
stuln. In this way, particles of food
may be loosened and brushed off with
less chance of dissolving them and
spreading the stain.
t ' !
Use Steam Pressure for Canning Meats
St.
irrar,l by th Slut Pirtmn
at Ainlt-iiltur.)
The steam pressure runner should
always be used for canning meats or
chicken, says the I'nlted States iKv
partinent of Agriculture. To be safe,
meat must bo processed at "W de
grees Fahrenheit. This temperature
Is higher than boiling water, and Is
only obtainable under n steam pres
sure of 15 pounds. Improperly steril
ised meats may cause food poisoning.
In choosing a steam pressure run
ner, see that It Is strongly built nnd
that the top clamps on tightly so that
there Is no leakage of steam when It
Is closed. There must be un air out
let with a pet cock. The top should
be equipped with a pressure gauge, a
thermometer, and a safety valve. Clue
serves to check the accuracy of the
other. In slue, a pressure runner
should be suited to the kind of con
tainers to he used nnd the probable
number to be handled at one time. In
case the canner must lie lifted en and
off the stove during canning, It Is also
Important that It should not be too
Vnvy.
After slaughtering, the meat may be
prepared for canning as soon as the
animal heat has disappeared. The
meat Is always cooked and seasoned
before canning, Just as though for Im
mediate serving. It may be rousted,
fried, or stewed. It need not be cooked
tender, but It should be rooked until
the renter Is no longer red, Itemove
all bones. I'ack the uieat while as hot
as possible and fill up the Jar or can
with hot gravy or stock, so that the
sterilization period will not be longer
than necessary.
Klther glass Jars or tin cans may be
used for canning meats. Full direc
tions for each step In the process will
be found In Farmers' bulletin 118a F,
"Fork on the Farm." Iteclpes are also
given for preparing the various cuts
la different ways for canning. The
Children I
g
"It'i rather exciting the newg I
heard Just little while ago.
"My owner Is to come for me to
morrow. And then I'll be reully and
surely and truly all right
"And what do you suppose?"
The others In the repnlr shop did
not know.
"I'll be beginning the new year
and keeping the new moments all
right.
"Yes, I'm to begin with the new
moments of the new year and I'm
n
In the Repair Shop.
to have a new start, nod I know I'll
be like a new watch !"
The others nil th ked locked and
Said they were sure Ibis would he the
case, nnd they all ticked tocked these
words :
Tlek-tock
Tlck-to.k
Nff Year.
(,t 1331, Wmtcrn N,.,,,r l,'i,.,n )
13 y ntLLIt MAAWLLL
separately; salt to senson and one
cupful of whipped cream folded In the
last of all. Turn Into well oiled molds
and set In water. Cook for thirty
minutes or until the renter Is firm.
Serve with a white sauce.
Shrimp 8uppr Dish. Take one
pound of small shrimps, two large
slices of bread. Moisten the bread
with two cupfuls of milk, ndd a tea
spoonful each of onion Juice and Wor
cestershire sauce, three sprigs each
of parsley und thyme, one bay leaf, a
blade of mace finely chopped, one
fourth of a grated nutmeg and a table
spoonful of butler. Mix well and bake
In h casserole; cover with buttered
crumbs.
Cream Cheese Pie. Mix onehulf
cupful of sugar, one tablespooiiful of
flour, oneelghlh teuspoonful of salt
and the grated rind of an orange.
Add one und onehulf rakes of cream
cheese, work In onehulf cupful of
cream, ndd two bealen egg yolks und
a few drops of vanlllii, then fold In
the stiffly beaten egg whiles. Pour
Into n pastry shell find bake in a slow
oven until firm. Serve cold with
strawberry Jam.
Cheese Loaf. Take two cupfuls of
grated cheese, one cupful of bread
crumbs, one cupful of mashed potato,
two tablespoonfuls of minced parley,
oiie-elghlh teuspoonful of pepper, min
im If teuspoonful of salt and two well
beaten eggs. Mix tho cheese, bread
crumbs, potatoes und seasonings. Add
r
i .S it J . I
flavor and proportions In these recipes
may bn varied to suit Individual taste,
but the length of time and (be tem
perature for the processing of each
meat or mixture should never lie
changed. Other meats ore canned
similarly after first being rooked lu
the way desired.
'Canned Roast Pork.
The hum, shoulder, or loin of pom is
best roasted. Scrape the skin clean,
I tarns will cook more ipilckly with I tie
skin left on, Wipe the piece of incut
with a damp cloth. Sprinkle salt, pep.
per and Hour on the roast, I'lnee It
fat side up on a rack In an open pan.
Scar (pilckly In a hot oven, then ro-
;-i7-.,
-"Sj
li
tt4m Pressure Canning.
dure the temperature nnd cook slowly,
allowing ?j to "0 minutes to the
pound. I'o not cover and do not add
water. When rooked through and
nicely browned, slice and puck In runs
or Jars to within one half Inch of the
top of the ran. Add gravy mnde from
the puu drippings. There must be at
least one-fourth of an Inch spare be
tween the gravy and the top of the
ran. Close the ran or Jar and process
la the steam pressure cooker. No. 2
cans or pint Jars are processed for
45 to 50 minutes at '.'oO degrees Fah
renheit or 13 pounds steam pressure.
No. S cans or quart Jars from 53 to
GO minutes at the shiiis pressure. In
rase the meat ts fat the time for
processing must be prolonged 10
minutes.
t
t
! Broccoli Should Not
J Be Cooked too I)nff J
I'rorcoll has come to be regarded as
a sort of nrlstoeratlr relative of caul
iflower, but III Its native babltut Italy
and France It was more democratic,
und eaten quite widely. The chief
point to watch In cooking It Is that It
does not become overdone and conse
quently too Soft to lift In Whole pleef-s.
'1'he bureau of home economics of the
I'nlted States pcpartmciit of Agricul
ture gives the following method of
rooking It :
Trim off and discard the leaves nnd
tonsil lower portion of the stalks of
broccoli. Thoroughly w ish, the re
maining center hUllnS With ItoWer
head lllt,nhed, 111)1 cut lengthwise
Into strips, loop into lUhlly soiled
boiling Water, h.tvc the kettle uncov
ered, and cool; for l."i to 'Jo minutes.
As soon us the broccoli Is tender and
while the color Is still fn sli j:rceti,
drain, season with t.a!l and pepper lo
taste, and add nelled butter or other
fat, or serve with holian lalne suueu.
DreeJ Fighlinj Fiih
The Siamese lighting li b has never
claimed a foul, but It lights to the
finish. The battlers, whose formal
name Is l-tta splcinletis rega'n, have
caused fortune to be won und lust In
I'.angkok, Prominent Siamese keep
btublcs of the lighters. Tips are whis
pered about town on likely winners of
encounters.
the yolks of the eggs and mix well,
Ihen fold In the whites of the eggs.
Put Into a greased bread pan and Imke
In a hot oven twenty minutes or
until firm.
Fruit Cocktail. Take a can each of
apricots und peaches, add ono teu
spootifiU of lemon Juice nml one table
spoonful of confectioner's sugar. Cut
the fruit Into cubes and arrange In
glasses. Just before serving, after
adding some of the fruit Juices and
tnore lemon Juice, cover with ginger
ale.
Lyonnalse Spaghetti Take bnlf a
pound of spaghetti, cook until tender
In boiling salted water; drain. Chop
one onion, one green pepper, one
plmlenlo, add to four tablespoonfuls
of bacon fat and cook until the mix
ture begins to brown. Add the spag
hettl nnd cook until browned. Serve
with meat In place of potuto.
Sour Cream Spice Cake. Heat one
whole egg und the yolks of two, add
three-fourths of u cupful of grnnu
Inted sugar, three-fourths of a cupful
of sour cream In which half a tea
spoonful of sodu has been dissolved.
Stir Into the mixture two cupfuls of
flour which bus been slfled with s
ten spoon fu of baking powder, a tea
spoonful of cinnamon and half
a teuspoonful each of mace nnd c love.
Add raisins or nuts nnd bake In f
loaf or In a square cake pan.
(, 1011, Waaltrn NwDpgr Uulou.J
WOULD
WAR
YARNS
by Lieut. Frank C. Hagan
She Liked That Mule!
hmlng the great (iermaii retreat of
lt(S n detachment from the Twenty
seventh division, New York National
(itliird troops, was detailed lo e licit
nle chlllnns from the recaptured vil
lages still under Herman' gunilre.
Since only the aged, the children,
and the Infirm were left, this was u
dlllli'ull uud it dangerous Jolt, It was
necessary to use force on many of tho
old peasants lo make Iheiil leave their
homes, lie New York Hoopers learned.
Often, evacuations were made under
shell lire.
One day tin ambulance drove up to
a receiving Million cslnMMied for
these evacuated Chilians, The officer
lu charge noted a commotion unit saw
(hat tho ehitulTciir was experiencing
difficulty In discharging din ad. Tho
sound of pulling, whec.lug unit sw cur
ing came from the umliuliiuce lu gusty
outbursts. Soon, n lltiul heave, and
the driver emerged from the back of
Ids cur, clutching u donkey.
"I Icy," shouted the officer. "What's
the Idea of making Oils ainlnil nice a
truck for live slock? There Isn't
enough transport for human."
The dhgliIed driver pointed a shak
ing finger to an aged crone who was
leading her donkey iiwuy.
"Listen," said the disgusted driver
with n Due dlsrcnard for mllllary
etiquette, "you try some time (o evac
uate the old minium yonder without
faking l he donkey. Say," he added
confidentially. "I bullied with her an
hour while Frits was knocking It-1
out of the town. She never would
leave without thai mule, So I brought
him along.''
Valiant Trenchermen AH
The dense black in-ss of a night In
north-m France end a rapidly cluing
lug front line are credited with sup
plying a detucbmeiit of the Twenty-
eighth Infantry with a delightful snd
unexpected meal In the fall of lull
From out of the darkness that night
s tierman field kitchen, bearing food,
ruffe, rlgnrs and cigarettes for 100
men, drove Innocently to a battalion
p. c. of the Twenty eighth. It began
to unload.
A roly poly Herman rook was deep
ly chagrined when lie learned the
American front Hues bad been mis
taken for bis own. Mis only consola
tion was the knowledge that not even
un enemy ran bale you thoroughly If
roii bring film fisid.
The ".'5 Americans of the detach
ment prepared to set upon the food
when a lieutenant popped from bis
nearby hole, lie warned that this
probably was a plot und that the Cier
niiiti rations must be filled with poison
for the Americans.
Among those disappointed nt this
iilarm were the Herman. They were
prepared to make the let of a bad
filiation by assisting In eating tho
food. As soon us the lieutenant
popped Into his hole again the fat
Herman cook volunteered to laste the
slum, coffee nnd other edibles be had
brought along, ns evidence of good
faith.
This solved (he difficulty. The Her
mans Were permuted a taste only.
Then the rations Intended fur insi of
the enemy disappeared before Hit; de
termined onslaught of '.Ti Yanks,
Happy to Salute You, Sir!
The bund salute, niid lis many reg
illations, caused more trouble lo the
Amcrlcnn army, It Is estimated than
cooties or any other species of fiest
pawned by the World war. I'.ul here
Is (he story of one salute that was
given oh, so gladly- oti a main street
of I.e Havre. The man who figures In
it Is now a well known member of the
Chicago Board of Trade but nt that
lime be bad Just been discharged from
the French army, In which be had
served almost two years before our
troops arrived, bad sewed n discharge
chevron on bis sleeve and, having a
few hours before sailing time, spent
lliem In a stroll through the streets
of I.e Havre. Here's wbnt happened,
us he tells It:
"The Kngllsh are quite meticulous
tihotit saluting; quite! For one thing,
(heir officers must never nckituwdcdgo
n salute when holding anything In
the siiliilltig baud or In the mouth.
"So linuglne my Joy to see an I'ng
llsli captain approaching, wore a
discharge chevron and didn't have to
salute. But the captain had a swag
ger stick under one arm, 11 pipe wus
In bis ii x mi 1 1 1. hoi If hands were piled
with packages, oh, boy)
"The caplaln eased over fo (ho
other side of tho rue when he saw me,
I crossed over, too. Then be knew
that a meeting was Inevitable,
"Well, I'll hand II lo the captain.
By I he lime be reached me, wdiere I
was frozen to a salute, he'd managed
lo pile all his bundles, (he swagger
slick and pipe Into one band. Willi
Ids free band be acknowledged my
'courtesy' with a linndsome salute. , , ,
But I'd hate to fell the words his Hps
were plainly forming ns he passed by I"
(), 1930, Waataro Nawamiir Union. )
Doubts All Expert
Wo get tired of authorities who
(lonilllcule on their specialties. Our
observation of men Is that ns soon
us one of them becomes un authority
on anything, be loses bis sense of pro
portion nnd bis tolerance for the view
point of others, Public Ledger.
i