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