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Show UTAH EMERY COUNTY PROGRESS. CASTLE DALE. n H 1- ki ""' II II W3nmaim? Authoritative Fashions, Tasty Receipts and Suggestions for the Home. THE CITCHEN OF SOUPS. A SYMPOSIUM son. Although clear soups, which are largely water, contain little nourish OUT OF THE POTA- -0 BIN. ment, they are of value because The common vegetables of mother they warm and earth may be served in a variety of stimulate the ways, to avoid monotstomach. Appe ony. tizing soups may Stuffed Potatoes. Sehe made of mate lect gtxxl. even-sizepootherwise tatoes, cut off the ends A wasted. cupful and bate. When baked, or two of mashed potato can e turned scoop out the Inside Into a most nourishing soup. the without breaking Soup Is not necessarily marie from shell. Add butter to sea meat stock; such vegetables may be son, with salt and red used as beans, peas and other vege pepper and sweet cream enough to tables cooked until soft aud passed beat them light and fluffy. Fill the through a sieve, then heated with tnllk, skins with Jhls and place In the oven r water or stock. Using vege- to brown. tables Is an economy. Farm Potato Dish. For a good- of one sized Pea Take Split Soup. pint family, take a milk pan, cover dried peas, four quarts of water, one the bottom with sliced potatoes, filling the pan nearly full; sprinkle over the large onion minced fine, four of drippings (or butter Is sliced potatoes one, two or three finely better, ;.s It gives a better flavor), shredded onions, the number depending three tablespoonfuls of flour, one upon the amount of potato or the fam of minced celery or a few ily taste. Cover all with f .dried leaves, teaspoonful of pork chops which have been cooked paprika and two teaspoonfuls of salt. on one side. Place them cooked side Wash the peas and soak them over next to the potatoes, and place In the night In cold water. In the morning oven to cook until the potatoes are pour olT the water and put thetn Into done and the chops brown. This Is a the soup kettle with three quarts of meal which Is good to prepare on a water. Place over the fire and bring busy day, and Is very appetizing. to the boiling point. Tour off this waHot Potato Salad. One quart of ter and add four quarts of boiling wa- boiled potatoes diced, one minced onter, and let the peas simmer for four ion, chopped parsley and green pepper hours. Add the celery the last hour to taste. Take two slices of bacon of cooking. Cook the onion and drip- diced, and fry until brown ; remove pings slowly for half an hour. Drain the bits of friend bacon and use as a the water from the peas and save the garnish on top of the salad. Add a water. Add flour, wuter and season- tablespoonful of flour to the hot fat, ing and cook half an hour, stirring and when smooth stir In a often. Mash the peas, rub through a of vinegar, of hot water, one teaspoonful of salt, a teaspoonful sieve, and mix with the other Ingredients. Cook 20 minutes and serve hot. of sugar Mill c "ttle pepper. Stir and Scotch Broth. Take three pounds of cook until smooth, then p?ur hot over mutton, two tablespoonfuls of pearl the vegetables. Serve hot. Potatoes, Sparerlba and Apples; hurley, two tablespoonfuls of minced onion, two tablespoonfuls of minced Place seasoned sr.ureribs in baking Z"? .,f "T?t And tulneed dish urift cook one hour. Place quar t,.r.M. and celery, and siUt; 6tie ta1lespoonful of tered potatoes under the spareribs Bake one minced parsley and three qtiarts cf auartered apples on top. cold water. Remove the bones and all hour more. Season well with salt and the fat from the mutton, cut the tnent pepper before baking. Hot Potato Balls. Take a pint of In small pieces, and put Into the stew-pa- n with the water, chopped vegeta- mashed potato, seasoned well, add two a tablespoonful of flour, bles, barley and all the seasonings ex- beaten eggs, a half cupful of grated cheese and three simmer and the cept parsley, milk to make a soft drop batter. Drop hours. Add the parsley and serve. spoonfuls into hot fat, and cook unby othwould which Many vegetables til light brown. unerwise be refused will be taken mineral In The soups. questioned "Cookery must be studied thorvalue found "In vegetables Is very esoughly these days, for It must be remembered that the less food there sential for nil growing children, and Is the more Important it Is to know when spinach Is not relished as a plain how to utilize what Is available to vegetable, add It with other vegetables the best purpose." to a cream soup. SIMPLIFY YOUR MEALS. so women Is seldom It that Why Those who know tell us that the think of house management as a o average American of the business? A business which needs Why training; and adaptability. class, eats at should we expect all women to be least successful housekeepers? We would more food than Is think it absurd to limit a man to any one business or profession renecessary or safe, s gardless of talent or equipment; so and that let us be as charitable with the of our women. d left-ove- table-spoonfu- ls d one-hal- half-cupf- half-cupf- well-to-d- one-thir- d seven-eighth- WHAT SHALL WE HAVE FOR DIN- NER? Where fresh mackerel Is not to be obtained, those who are fond of fish will lllce baked mackerel occasionally, which Is a favorite breakfast dish in many h o u s e h o ds. Soak until freshened a good thick meaty fish, letting It lie In water skin side up. When sufficiently freshened place in a dripping pan with a few tablespoonfuls of boiling water. Cook for ten minutes; then add hot cream poured over the fish and bake for ten or fifteen minutes longer. Serve with the sauce poured over the fish. Milk may be used with butter, but nothing tastes quite so good as cream. Dinner Salad. Use a few sections of grapefruit with all membranes removed and broken in small bits ar- ranged on lettuce and sprinkled with Serve finely shredded green pepper. with an oil dressing, using corn oil. Beat the yolk of an egg, add salt, sugar, mustard and lemon juice; when well mixed add a little corn oil, beating well. Continue beating until thick s and creamy. Use about of a cupful of oil to one egg yolk and a tablespoonful or two of lemon Juice. This dressing will keep indefinitely if kept cold. Add one tablespoonful of cornstarch to each cipful of flour in making cake. It Iwpwes the grain greatly. 1 1 three-fourth- fasJlion expert) Nellie Maxwell, food economist 1111 Simple Designs The day returns and brings Ita petty round of Irritating concerns and duties. Help us to perform them with laughter and kind faces; let cheerfulness abound with Industry. Give us to go blithely on our business this day. R. L. Steven- rials . of Tie Progress by Prepared especially for die women readers - a fill CABINETS Unleaa th1 country Is made good place for all of us to live In it won't be a good place for any of ua to live In. Theodore Roosevelt. Novelty in Spring Blouses pSJ Page ' m- diseases are caused from im proper food and also. In large degree, improper eating, Horace Fletcher, who gave to the world so much on the way to eat and what to eat, advocated the long mastication of foods, chewing twice as long, and In consequence the appetite Is satisfied with much less food. Fried Onions and Apples. Slice two onions very thin aud cook in a of hot fat until yellow, then add half a dozen sliced tart apples; cook until soft, adding a bit of water and fat If needed. Just before serving add a teaspoonful of sugar. Serve with roast pork, pork sausages or pork steak or chops. If one does not like the onions or desires variety core the apples without peeling, slice in half-inc- h slices and fry carefully not to break them. Serve with chops, making an overlapping ring of the apples around the chops. A simple experiment which has been often repeated Is that of chewing a mouthful of bread and butter until It swallows Itself, without any effort, It will develop a flavor In the mouth which will be a surprise to all rapid eaters. The starch is partly changed by the action of the saliva which Is never noticed when food Is bolted. With a soup for a light meal and a simple salad following a main dish and a dessert which appeals to the eye. one has a meal which Is suitable for all, ordinary days. for New Frocks Following After-the-W- Extrav- ar agance in Clothes Reverse Reaction Prevails. DRESSES TAFFETA FAVOR IN Fabric Bid Fair to Be Popular for Summery-LookinSpring Wear Hats for Southern Visitors. g As a violent reaction, clothes became widely extravagant almost as soon as the war was over. There were a few months of readjustment, while dressmakers were getting their estab lishments back Into normal working condition; but this period was surprisingly brief. No sooner was this done, even In a limited way, than the market became Hooded with an avalanche of clothes, as extravagant as any that the world has ever seen. Now we are experiencing a reverse reaction, observes a prominent fash-Iocorrespondent. While It cannot be claimed that our frocks are any less expensive than they were six months ago, they are a great deul simpler In design. There Is no mistaking the Indication that women want all of their dresses built on the simplest and most youthful lines, and that they will pay more for a dress of this character than one elaborated with applied trimmings. Season Calls for Pretty Clothes. We tire, In time, of all our clothes, and now Is the time when we especially feel the need of something fresh and different. Then, at this season, we have so many more social engagements that we like to have a great variety of pretty clothes In which to appear. In both the early and late autumn this need was filled e cloth dresses and beauby tiful furs. Later, these frocks were topped by coats of either cloth or fur. Now, we feel the need of a suit that Is completed by some sort of an attractive blouse, unusual enough to make the costume something quite different from the coat and dresses meeting with continued sue-- , cess in the midwinter season. Those who look ahead in fashions will see in this indications of a considerably useof this fnbric for spring. We have; come to think of it as such a practical material that it never has had the attention that it deserved from the artistic standpoint. It was always featured In evening gowns for members, of the younger set, but we rarely saw It Id handsome daytime frocks, as for some reason or other Is has come to be considered a somewhat Informal material. Now our greatest designers, have taken It up and are exploiting It in a way that makes everybody wonder why we did not realize its possibilities before. Taffeta Popular With Designers. Probably the puffy skirts of this autumn gave it the first boost toward success for It does come into prominence whenever we have a wider sll- - ;iul - A Fv i - J I " sts and snocks, as in that has been pre- M'liieu p lur lor spiiug, vmirijr Is a most noteworthy feature of the displays; variety In styles, In materials, In design. It is probably due to the growing demand for "exclusive" styles on the part of many people who have grown exacting within the last year or two. They appear to be willing to pay long prices for "someBlouse and smock thing different." designers, therefore, are 'ollowing the lead of the milliners and excursloning Into all sorts of that lead a little way off the main traveled road. But there is room for some generalizing in summing up the styles. Blouses and smocks interest women much earlier than suits and coats for spring. Many of the choicest ones are made at home, and even when this is not the case, the assembling of blouses for spring and summer wear begins early and takes tirue. Short peplura styles and short sleeves appear over the horizon for Bummer wear. There are plenty of Russian blouse models and plenty of long sleeves the latUr greatly varied BLOL H i. & -- 41 one-piec- semi-belte- " ,Vs, 177everything n heralded as the most popular suit that this famous house has launched for move- the winter. The strong one-sid- e ment and the long coat .ore Its fea- tures. The portion which laps across the front, buttoning under the left arm, to give a appearance, is cut In one piece with the right front of the jacket. The color combination worked out In this Is remarkably pleasing. Copper brown velours de laine Is the material selected for it. The tendency In tailored suits Is toward the use of pronounced colors. The erstwhile popular dark blue Is. for the moment, neglected. Much of this Is doubtless due to the fact that In rough wool pile fabrics dark blue Is the least attractive of nil shades. There must be some changing depth to the color tone to bring out the beauty Of the fabric; hence, browns and greens are chosen in preference to blue or black. The vest and collar are of broad-tal- l fur, although It has been made with these trimmings of the heavy plush, which is often substituted for fur this season. White the broadtail is decidedly more luxurious, the plush Is most economical, and has the advantage of being equally fashionable. A Juliet completes this costume with a smart bodice of black satin, embroidered in copper color. This makes the suit beautiful and practical. It is surprising to find taffeta il . V ' .skii i. A suit, by Doeuillet, was created to fill this need. Its arrival may be 7 ( a if n is 1 else in design ; there are many overblow models, there are collarless and col. lared models the former in the mThere are tailored and then ajority. are untrimmed types, but taken alto- gether It may be said that blouses acd smocks were never more beautiful than they ore today. A handsome smock of georgettj crepe with a cape collar is designed In a way to set off very prettily Ui abundant embroidery In silk floss that adorns it. The collar, sleeve and skirt of the smock are encircled with this work, which usually Is done in colors, one like that in the crepe and one contrasting. In the emock pie tured the sleeves are length a safe choice, slnca it is possible to shorten thera for and a novel feature appears in the narrow velvet ribbon threaded through eyelets in the embroidery. For confining the smock at the waist line the choice lies between narrow girdles of the same material as the garment or silk cord and tassels like that shown in the picture, which seems an appropriate finish for a smock so richly embroidered. three-quarte- ' Styles in Children's Frocks j j d '" " l" ?mp??J :i n h Tailored Suit of Brown Duvetyn, With Jacket Showing Yoke Effect and Skirt Having an Overhanging Panel at Front houette, due to the fact that Its stiffness makes It suitable to these designs. Now those who make dresses are using It for straight-lin- e models which wrap about the figure. Of course it is not a fabric which lends itself to a long-lin- e drapery with any degree of grace, but it could not be surpassed by any other material for short, puffy drapery. Lanvln especially has had great success with her taffeta dresses. She makes them with and without emBlack and navy blue are broidery. the colors most In demand in taffeta. r f Wf : " 4 -kin ill lii"' P --- I lf Please Southern Visitors is table-sjwonf- This winter hats have reflected the uncertainty of the silhouette. There has been a war between the dress with the puffy hips and the one of slender Hues and the question of a choice between the two has had an important bearing on all fashions. As both these types were worn, it was natural that there should be both large and small hats as well as those that were plain and those greatly trimmed. We always see the full skirt accompanied by a rather large hat of picturesque shape, which is topped by trimming of a fussy character; while dress has in Its wake the straight-linthe small hat. Fur toques are fashionable bits of beadwear for this midwinter. Those going South are beginning to think more of springlike things, and for them quite summery-lookin- g hats are already making their apGlazed chinta and crepearance. tonnes are featured in some of them. We have had chintz and cretonne hats for the country In other summers, but the glazed, or shellacked chintz, bus uot been used before. It e Indefinitely more practical than the ordinary chintz, as It sheds the dust easily and may be wiped off with a clothes for spring damp cloth. Then, if one Is Miught CHIILDKEN-same simplicity of In the rnin with one of these and painstaking workmany-looking hats on, there is no fear of its turning into a bedraggled mass ship that rules In the styles for grown of cloth, for even a rubber rain hat people. Wherever this react! ,.) toward simple things came from de-sig- n summer- could shed a downpour no better. Quite a remarkable trimming appears on the glazed chintz hats. It is a fringe of straw. Although you may not be going south It Is a very to good Idea get some of these hats, for they are most attractive and In the hurry of getting ready for nn exodus from town in the spring It Is not always easy to -- find just what one wants in country hats. To Make Wheel Chair. A wheel chair for an Invalid is made and much we may welcome It in th apparel of grown people, It Is eve,, more welcome in children's clothes Gentlewomen applaud lt-- ihe exquisite neatness and finish that are than ell else to them are the .barer that give character to the new thing, styles After these Items It is noti.-eahl"th it' ingenuity In the management of details l depended on to furnish points of in barest .In the composition of garmonts little girls, shown In the picture above four by buying casters attached to To begm with, the patterns ,,f !he are of the rubber sockets Into which the legs ol Rngham kinds checks and crossbars sosimplest an ordinary chair are slipped. ond that thev have always been produced. We are Soiled Clothing. stranKKls in cot Soiled clothing should uot be alspring, but instead are Pinning our faith to old favorites lowed In the bedroom. ,Tue dress at the left, of which botf UnfTTK"" front and back views are pictured, tt suited tc a girl from eight to twelv years old and Is made of shepherd's check in a light brown and white gnu? bain. The bodice, extended belo the waistline at the front, form a folded girdle that merges Into a sash tied into a bow, with 6hort PnIntj ends at the back. It has n rounded" sailor collar and deep cuffs inlaid with Inplain light brown. One of those genious and pleasing finishing touches pockets. appears in the crescent-shape- d For a smaller girl a pretty crossbar Kingham Is cut with plain bodice ott the bias of the material and skirt on the straight. A white frill about the neck and white facing on the odd pockets give class to this simple little frock. The body and' skirt are set together and a narrow belt of the gin?' ham finishes up the dress. |