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NEW WINTER FASHIONS
Lovely Things That Smartly Dressed
Women Are \1 erring.
Metallic slippers to: evening wear
are now a matter of coarse. This does
not mean that other sorts of slippers
a?e not seen, but it does mean that
the metallic slipper is far more usual
than any other type of slipperß at
formal evening affairs where women of
wealth foregather. Usually there is
some suggestion of metal evening frock
and the slippers must be of the same
metal. That is if you wear a gold and
blue brocade frock'you must wear gold
slippers if you wear metallic slippers,
and if you have a frock of silver and
black or white or green then you must
wear slippers of metallic silver brocade.
Loops of ribbon are used very ef
fectively on some of the new frocks.
Inch-wide ribbon or slightly narrower
is selected in grosgrain finish, and the
loops are made from pieces of ribbon
about three inches in length so that
the finished loop is an inch and a half
In length. Sometimes the edge of a
tunic is finished by a row of these
loops stitched against the turned-un
der edge of the material. Sometimes
merely a few of the loops are used as
a trimming feature.
A smart veil shown in one of the
exclusive hat shop windows was made
of heavy black mesh with a ribbon of
leather fastened at a point that would
come eight below the chin in the front.
This ribbon extended on either side
and was provided w.ith a snapper so
that when It was down around the neck
it would fasten securely In the back
collar wise, leaving the veil itself snugly
gatheled in about the lower part of
the race.
The reverse side of kid Is often used
in na:row strips a s a trimming. It is
very effective in red used on dark navy
blue. Sometimes this reverse side of
the kid in red is used with narrow
strips of black patent leather to very
good idvantage.
The spring suit problem will be one
that women will like to solve because
there are going to be two very Interest
ing and charming spring suit possibili
ties. First there is the eton jacket
suit, different from anything that we
have had for several years, and then
there is the cape suit that consists of
a skirt with a cape-like wrap of the
same or harmonizing material, some
times shaped slightly at the shoulders
and sometimes more like a scarf than
a cape.
i
Pastel colors are going to take the
place of the vivid colors that we have
become accustomed to within the past
few years. That is if one can prophesy
correctly from what is already being
worn and accepted with much admira
tion at Palm Beach and other winter
resorts. There will be corn yellow and
soft nils green, sky blue and light
violet, salmon or apricot pink and Just
plain baby pink—ln short, all the colors
will be there, but they will be In their
soft shadings.
Green is the color chosen for the
ribbons in an elaborate trouseau just
ordered for a marriage to be celebrated
shortly after Christmas. In fact, green
has suddenly come into prominence as
the most highly favored evening color
among smartly-dressed women, and it
is only natural that it should also come
in for some favor as a lingerie color
as well.
i"
Recently a charming actress ap
peared in an initial performance of the
season in a frock of navy blue and
bronze. It was a charming combina
tion and will doubtless be copied by
other women devoted to navy blue but
eager to give it variety.
For little girls there is a frock of
Jersey mode with tight-fitting bloomers
beneath the short skirt and a long
straight blouse that come, over the
skirt. But it is all on e piece and can
be adjusted very easily. This sort or
frock may be had in various serviceable
colors, and all hough not heavy in
actual weight, is extremely warm, and
Is a very good selection for the school
frock or outdoor play frock.
And speaking of children's clothes,
don’t be surprised if old-fashioned
fiftre' 1 satin comes into favor as a
faoric for children's wear. Its vogue
will be much like that of calico, It will
appeal chiefly because It is quaint, hut
the high price of It will doubtless keep
it from making its way into cheaper
gor.s of clothes, at least for the first
season of its popularity.
Decidedly brown and bronze form
the combination of the moment. For
afternoon or evening the combination
is a good one, and metallic bronze forms
an interesting relief from the ever
pi scent gold and silver.
At every smart dartre nowadays you
one or two, sometimes many more,
Po'l Varden frocks. At tho winter
resorts they are to 'l e seen, not in
large numbers, but here and there. Just
enough to keep them before your eye.
Sometimes the bodice of taffeta silk I
•is-nefl straight down the front and
U laced together with inch-wide rib
bon or a silk cord
What Every W)man Wants To Know~u
isdUted Ji (MaAXC s O’ O’ -O' <<> <0
WHEN YOU GO FLYING
WHAT WILL YOU WEAR?
Of course one of the first things that
a woman asks when plans are made
for her initial trip in an aeroplane is:
“What shall I wear?” In fact, even
when there is no proposed trip in
view some women begin to plan what
they would wear in case they were
asked to go flying.
But then, why shouldn't they? Aren't
there plenty of young girls who have
their wedding frocks all designed and
are really In a fever trying to decide
whether their bridesmaids shall wear
pink or blue or green or brown before
they settle down to the really important
business of deciding whether Tom or
Dick or Harry shall lie allowed to fig
ure a,s the bridegroom? And aeroplane
toggery is almost as interesting as wed
HOUSEWIFE'S NERVES
AND A REMEDY
How many housewives that you know
will tell you that they "simply detest”
cooking? Ask them whether they like
to wash dishes —-assuming, of course,
that there must be some part of their
Job that they enjoy—and they will raise
a hand of protest. They detest dish
washing, and if you ask you will dis
cover that Austin;, is their bete noir
and that another black beast looms up
every time they sweep a rug or mop a
floor. The whole thing gets on their
nerves. The work isn't killing them.
It isn't that. It is simply their atti
tude toward the work and you find
that the effect housework is having on
them is to make countless wrinkles of
worry and discontent rather than
actually to tax their muscles or
physical endurance. It's a case of
housewife’s nerves.
Now if it were possible, the best
thing, perhapthat these housewives
could do would be to give up the work
that they believe themselves tempera
mentally unadapted to and go to worl;
at something that they are adapted.to.
Save that they might have difficulty
in finding anything that was more con
genial to them. But even if they
could* the thing would he impossible.
When they face the question fairly
and squarely they have imply got to
keep on doing housework —at least un
til the supply of domestics increases
to the point where wages for domestics
are a possibility to them. These women
often love a home. They would be
fish out of water in a hoarding house.
Yet they have sickened of the work
that they must do if they are to have
a home. So they just take it out in
being disgruntled about it, protesting
against it and lneidentnlly developing
deeper and more numerous worry
wrinkles. In most oaAes when the
housewife of this sort feels that she is
actually giving out under the strain
and goes to the doctor expecting that
he will tell her that she Is breaking
under her toil, he will discov«T that she
is a pretty good physical specimen.
One rather famous nerve specialist
nncp had u young woman brought to
him bv her parents, who fhfomvd him
that this daughter was so excessively
nervous that she couldn't bear to hear
any noise*. It was necessary to bribe
the players of street music to keep
away from their house and on one in
the house dared to slam a door or drop
a dish or shovel of coal or ring a bell.
The young girl couldn't endure the
noise, r'o this specialist by way of
beginning his treatment ordered the
patient to come to his office, which
happened to be in a noisy past of the
city. Then he opened the windows and
it so happened, by his arrangement,
that s load of coal was tx-lng sent
down n chute Just below the window.
A dozen city noises were wafted In
besides. And he made the young girl
listen, ordered her not to cover her
ears and made her tell him exactly
what sounds she heard. In short, he
made her beard the lion In his den and
discover that he wasn't a lion after all,
ding apparel.
One of the celebrated French dress
makers has gone in quite seriously for
making aeroplane costumes —not for
daring aviatrices especially, hut for air
passengers; and some interesting and
amusing—nay, startling—things have
resulted. Meantime women have gone
flying—and what did they wear?
If truth must be told, most of the
women —the women who bear the repu
tation of being well dressed on terra
rlrma especially—have worn nothing
And that in just tho way that another
coming young doctor is treating house
wife's nerves. The doctor is a woman,
by thr way, who has done her 1 til of
housework and dishwashing and does
not refuse to admit that housework is
not all roses.
Just imagine—one housewife who
went with her ease of housewife's
nerves to this doctor received none of
the sympathy and tonics she expected.
Instead the doctor began talking about
housework with her; talked enough
about’it to make up her mind that the
reason why this woman didn’t like to
work in her kitchen was because the
kitchen wasn t a pleasant place to work
in. i-he soon divined that this woman
never actually rolled her sleeves up ant
got her hands arid arms in the good
hot soap suds -never got right down
on her knueker hones and did tho job
as it ought to he done. So she per
suaded her, as the first step toward re
covery from her malady, to go home
and give her kitchen a thorough house
cleuning—to clean it just us though
that were the most important thing in
lifi—to cancel all other engagements
until she had gone over every nook
and cranny and made the kitchen so
clean and spotless and orderly that it
would be a reul pleasure to work in it.
The doctor told her of some splendid
soaps dnd scrubbing powders. She told
her that the soap and hot water would
be good for her skin, that the work
was excellent exercise; that she ought
to be proud of the fact that she had
a kitchen to scrub and clean and work
In and a husband who would rather
eat a simple meal at home than an
elaborate meal at a hotel.
In other words, she did just what the
specialist did with the girl who feared
noises. .She drove her right up to the
frightful object and showed her that it
wasn’t frightful after all.
You see, this doctor knew what maybe
you know, that, the woman who begins
to dislike housework is the woman who
is beginning to be a slacker. You al
most never find a woman who is a
really good housewife who dislikes
housework. The woman who makes It
her serious business to cook the best
kind of dinner she can for her hus
band every night finds reward enough
In Ihe operation to make it worth while.
It is the woman who does her market
ing on her way from an afternoon at
the movies -and who starts dinner
when she puts a few potatoes on to
boll at six in the evening—It is that
woman who will tell you that she can't
bear cooking. *
And here's just a practical sugges
tion for you; It you think you detest
housework, and If at the same time
there is no convenient way for you to
give it up and do something else veey
much better and more happily than the
housework, then Just roll up your
sleeve* and go to It—go to It with tho
determination that you are going to be
the best little housekeeper and house
wife In town—and the chances are that
you will end by realty llklijg It.
Copyright, 1919. by The McClure Net vspaper Syndicate.
startling or surprising at all —unless
there is something really surprising in
that they have worn their everyday
mundane clothes. They have dressed
much as they would were they going
on a long motor trip in cold weather.
A comfortable, snug-fitting toque, a
walking suit, or frock and a warm all
enveloping ulster. This with woolen
MAKING THE FIREPLACE
DIFFERENT
One clever woman who is remodeling
an old farm shuck for a summer cot
tage is planning to do all the cooking
on her living-room fireplace. So she
Is going to have the fireplace irirulo
fourteen inches from the floor level,
thus bringing the lire higher so as to
make It unnecessary to stoop or crouch
before it with frying pan nr toasting
fork. The effect will be charming—
is charming, in fact, in the fireplace
from which she took her suggestion
and inspirtaion. Moreover she laid no
andirons and she did not. want to spend
the money that new andirons cost. She
gave instructions to the masons who
are putting iri the fireplace in the old
chimney to cement a row of bricks on
cither side of the fireplace just where
the andirons would come, on which to
rest the ends of the logs. This will
also give an inlenuting effect as well
as u very useful one. Yet It will re
quire only a Tew extra bricks and n
little extra time on the part of the
masons.
Why do we Americans so seldom have
fenders in front of rmr fireplaces?
They harmonize very well with many
interiors and lend greatly to the cozi
ness of the room.
We are all like sheep in the plans
we make for fireplaces and just because
a vogue has come for fireplaces finished
with bricks or tiles we have forgotten
the charm of the old-time wooden
rnant-l that wns built, all around the
fireplace, in one very Interesting new
house tiie woodwork In the living room
is all painted gray green and there is
u simple casing for the fireplace of
wood which is also painted gray green
with a gray green shelf above. The
bricks within the fireplace are red and
these red bricks extend out to form the
hearth.
Usually, of course, our fireplaces ars
perfectly symmetrical. They are ex
actly alike on both sides, But fire
places have not always been thus made,
I n one remodeled old house Is a cozy
little fireplace shelf that < xtends across
the left side and terminates a little to
(he center. At the right, side there Is
a little platform of bricks where rests
an old-fashioned brass kettle. From
tho bricked platform extends an old
time crane on which tiie kettle may
be hung at tea time,
SQUASH CROQUETTES.
But a pint of squash through a
vegetable press and add half A eupful
of breadcrumbs, a tablespoon of malted
butter, and salt, and pauper to taste.
Mix thoroughly, and when it Its cool
form Into croquettes, dip in beaten egg
and breadcrumbs, and fry brown.
Berre vsry hot.
Hi
/ ) ? 1
stockings and woolen gloves usually
comprises the get-up. It has been re
marked. however, that English women
taking the trip across the Channel
usually carry steamer rugs ns they
would were they taking that trip over
1120 instead of through the air. Tho
steamer rug helps to tuck in around
tho knees, which are apt to feel tho
cold as one mounts skyward.
Of course, if you are going to do the
flying, then the proposition is decidedly
different—then you spurn skirts and
THE HEARTY WINTER
LUNCHEON
J'hll/s With Dried Jtccf. —To two eggs
allow onc-quarter pound of the beef,
shaved very thin; one-hulf cup of thick
canned or steived tomatoes, one tea
spoon of grated cheese, half a tea
spoon of onion Juice, half a tablespoon
of butter. Break the eggs In a bowl
and heat. I*ut the butter in tho chafing
dish and when melted add the beef,
lomatoeH, cheese and onion Juice. Htlr
all together until well blended, then add
the eggs and continue stirring until
they are set. .Season with salt and
pepper.
Potato Omelet.— Boll two potatoes
with their skins on and when
move skins. Chop fine and put In a
greased frying 1 pan. Brown and then
add pepper and sail. Sprinkle over a
plain omelet before folding It.
Codfish Halle. —-Three pints ol' boiling
water, 1 cup salt codfish picked In
small pieces and freed from bones. One
pint of potatoes peeled and quartered.'
i*Ut all together in water and boil until
potatoes are soft. Drain off tho water,
mash, beat until soft and smooth; add
1 teaspoon of butter, a little pepper
qnd, when cool, 1 well-beaten egg.
Shape info halls with a tablespoon and
bake or fry.
Applet and llaeon. -Apples and bacon
form an appetizing luncheon dish. JTy
thin slices of lean bacon crisp In its
own fat arid remove it to a hot platter,
in the fat brown slices of apple half an
inch thick with skin left on and cores
removed. When the slices are brown
remove them to the hot platter with
the bacon and serve.
files and Peppers. —Hire and peppers
are substantia). To prepare them cook
a cup of rice In two quarts of salted
boiling water for twenty minutes or
longer, until It is tender. Drain It. In a.
wire sieve and dry it for five minutes
in the oven. Chop n large sweet green
pepper and pUt it in a tablespoon of
bubbling butter in a frying pan. Toss
the pepper übout in the hissing butter
for « few moments, until it is hot.
Flit the rice in a dish and pour tho
pepper sauce over It.
Boston Rrovm Hath In a well-but
lered linking dish put alternate layers
of bread crumbs, any chopped meat
and mashed potato, season with sail,
and pepper. Moisten with one-half cup
of gravy or stock. Have the Isst layer
of mushed potato and bake thirty min
utes.
Nut I,oaf.— -One cup of chopped Eng
lish walnuts and an equal quantity
or grated cheese and bread crumbs.
Cook a half cup of chopped onions in
one tablespoon of butter and a little
water and the Juice of half a lemon.
When the onions are tender ndd to the
walnuts, cheese and bread crumbs. Mix,
using a little more water to bind to
gether Season with salt and pepper
and form in a loaf and brown in the
oven
Raked Htuffed Ryu*. —Boil some eggs
hard sad threw them into cold water.
wear a more or less becoming hood
that (Its well over your forehead and
ears and is attached to your snug warm
coat so as not. to let any stray cur
rents of air down your back. * You*may
look as sprightly and as elflike ns your
figure permits in such a costume, but
if you are merely sitting back while
some other fellow mannges the craft
then you have no very good excuse for
wearing the Interesting costume.
As time goes on we shall probably
realize that all that is necessary In
aeroplano costumery for passengers is
that it should be warm and simple and
comfortable. For there are shielded
compartments that keep you warm
from exposure to tho winds In tho new
passenger craft, and it. is probably in
some such conveyance that you will
lako your first fly.
Then shell them and cut them cross
wise In two. Remove the yolks and
Cream them with a wooden spoon and
to oadh yolk add a teaspoon of fine
bread crumbs soaked In milk and but
ter and pepper and salt to taste. Cut
a bit of the end of each white off and
stuff the whites, .stand tile halves in
a buttered baking dish, the bottom of
which Is thinly sprtnled with bread
crumbs. Over all sprinkle a little bit
of finely minced parsley. Rake five
minutes.
Oyxtnr Houp. —An excellent cream
soup with oysters is made by heating
one quart of oysters in their liquor,
with enough cold water added to make
a. quart of broth. When the bailing
point Is reached, rub the oyHters
through a sieve until fine, pour the
liquor over the pulp and set aside where
it will keep warm. Illcnd two ounces
of butter with two of flour, and stir
until it bubbles briskly. Add one quart
of hot milk gradually, and when
smooth add the oysters and liquor
Reason with salt and red popper to
taste.
ftlrc and Tomatnc* an Urolln. A
rice and tomato dish with cheese is
mnde by placing alternate layers of
cooked rice and grated cheese, about a
cup of rice before it la cooked and half
n pound of cheese, In a baking dish.
Sprinkle well with salt and pepper and
pour over all about a cup of strained
tomatoes. Rake for about twenty min
utes in a hot oven.
Vagctable Houp. One recipe for vege
table soup without meat stock is this;
Roil three quarts of water and add to
it a cup of chopped onions and the
same amount each of minced turnip
and minced carrot, four cups of
shredded cabbage, a chopped leek nud
two tablespoons each of minced celery
and minced green pepper. Roil rapidly
for twelve mlnutca and then simmer
gently for an hour. Then add two
tomatoes, or two cups of canned
tomato and two cups of raw potato
sliced. Cook for another hour and then
add two tablespoons of butter, two or
three teaspoons of salt and some pep
per. Do not put the cover closely over
this soup at any time during the cook
ing,
link'd] Oynter».~ Put In a saucepan
thirty-six large oysters, a pint of liquor
and two taliles|K)ons of butter. Cook
to the boiling point, drain the oysters
and set aside the broth. Chop fine a
small onion and a pint of mushroom*
and put them in a saucepan with b
little butter. Cook three minutes, stir
ring that they may not turn dark or
burn. Add the oyster broth, thicken
it. with two tablespoons of butter and
the same quantity of flour. When
crenmy add the oyaters, take from the
fire and add the beaten yolks of twa
eggs, the Juice of a lemon, a tablespoon
of chopped parsley and a dash of
cayenne pepper. Mix well, turg into
a buttered dish. Cover with a deep
layer of fine brea/l crumbs, dot with
butter and brown quickly in the oven
10-MINUTE BREAKFASTS
Here Are Some You Can Prepare
Without Difficulty.
'What kind of cereal shall we have
this morning?”
"Is there any fruit on hand?"
"Shall we have boiled eggs or
scrambled eggs or poached eggs or no
eggs at all?"
"Is there enough coffee ready ground
or must I grind some fresh?"
If these are (lie questions that you
ask during those rather tense moments
when you arc getting out of your nice
warm room on a cold winter morning
then you had hotter allow more than
ten minutes in which to get breakfast
ready; hut it' you have solved all these
questions the day before then It. can
be done- and you are decidedly the
gainer for those ten or fifteen extra
minutes that you will have to sleep
or to get. tq) with something approach
ing leisure. 4
The tireless cooker helps a lot, for
with It you may start whatever cereal
you wish the night before and lie sun
that it will be thoroughly choked in the
morning and as hot us you may wish
Bui you really do not need the flrelev
cooker to dispose of your cereul prob
lem tho night before. If you have a
double boiler you may start the ceroid
the night before in the usual way,
cooking It in tho double boiler for a
half hour, for you know it I- always
well to cook cereals more than the
minimum stated in the directions
printed on the covers. Then if you
have a coal stove set the boiler back,
making sure that the bottom is full of
water. If you use gas. simply turn
out tiie gas and the cereal will go on
cooking over the hot water to its benefit
for some time. In the morning simply
put tin- double boiler where the water
will again boll and continue cooking
until needed.
Coffee may be ground and alwn.vr
should lie the day before. [t Inset
nothing perceptible In freshness tliit
way and it saves time in the morning.
You may even go so far as to have the
exact amount that you need for break
fast measured out and laid beside your
coffee pot. One careful housewife hat
tills amount ill a Jelly glass, the top
being carefully secured so as to keep
the coffee from losing strength.
Always decide about the main course
-eggs or whatever you. use as a sub
stitute. This sometimes merely means
that you must take a minute's thought
the day before, hut It is a minute well
taken, for It. means relief from anxiety
hi the early morning, if you are going
to have grapefruit this mar be opened
and prepared for the table the night
before, If you take the trouble to cover
each half with a piece of r-11 paper so
that, the Juice ran not evaporate.
To tie sure, time Is saved by setting
the table the night before ind in cass
of extreme haste then this s not a bad
idea, but truly it is not the best sort
of housekeeping ever to keep the table
set. Dust cannot help from collecting
on tile dishes. Instead, you may take
a large tray and put bn it ail (he
dishes and silver and accessories that
you will need on tire table. The tra.v
with Its contents may be left in the
cupboard out of the dust but ready
to hr taken the minute you want It in
the morning. Needless to say, sugar
and salt dishes should be (tiled ready
for breakfast. All these little things
mean time saved when need there i« of
most time.
WHEN DO YOU THINK
II Is not ho much how inu< li she
thinks—but when she think:, that
makes for efficiency in I lie housewil*
When do you think?
For instance, when do j u;i think
about laundry supplies? At nine
o'clock Monday morning, after the
laundress has come and pus Impurted
to you the surprising fact that you
haven’t a bit of blueing and that there
Is only shout a teaspoon of starch it:
the box, or Friday evening nr after
noon, when you begin to make out yout
order list for Saturday morning?
When do you think of having tin
baby carriage wheels secured—when i
first begins to wobble or sorni tine day
when—sip!—-slip and snap! -anddown
goes baby, baby carriage and all? And
when do you think that it is a very
nice tiling to have a shelf full of
emergency provisions at about hall
post six, after all the stores have closed
and husband arrives home with an old
college mate whom he has met and just
persuaded to rente home to dinner?
If you come right down to analysing
tilings, one of the need irksome things
about housework not having the
thing you wunt on hand ut the time
you want it—getting tip for breakfast
and finding that you haven't any cof
fee—planning a dinner party nnd find
ing that there aren't enough ''ljest”
napkins clean to go around—starting a
cake, getting tho eggs well beaten and
the butter und sugar mixed and then
finding that there isn't unv baking
powder, much less any baking soda.
Ktop and recall how often It has been
.lust this sort of thing that tins put the
nerve-racking qualities Into housework.
PUMPKIN PIE.
Rare and cut a medium-sized pump
kin Into pieces, remove the seeds, put
the pumpkin In a kettle, cover with
boiling water, add one-half tablespoon
of salt and cook slowly until tender;
place on the back of the stove net®
tho water has nearly evaporated, the*
rub through a sieve. For one large pt>
take two cups of stewed pumpkia,
three-fourths of a cup of sugar, one
level tablespoon of ginger, one l«vd
teaspoon of cinnamon, on* ableepoe*
of molasses, one egg slightly beaten,
one-quarter of a teaspoon of sail, one
tablespoon of melted butter and twe
teaspoons of corn store h mixed vf’
three cups of milk.