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Show EMERY COUNTY PROGRESS. CASTLE DALE. UTAH Worn Paa ?1IH15S Authoritative Fashions, Tasty Receipts and Suggestions for the Home. f Waldo Trine. months la 'the states pork and other fat meats are com monly served, as In cool weather the body Is more active, burns up more fuel and Is able to digest heavy and heart ier foods. Tenderloin Spilt the D,.ii- Bivi'vy prk the under :n broil and two .,wini n or over coals. Have the heat onii Kar the meat on incline ni firt Reduce both sides to hold the Juices. the heat and when the meat Is puffed hot and nicely brown remove to a and pepper with Season salt, platter. the winter During northern , I bits of butter. Pork Stuffed Select Tenderloin. tenderloins, wipe wltn nft rtnth - In wild water. Spl i t v.... Hirmprt ru., the meat lengthwise, making a sligni ,; incision with a sharp knife, tnen puu-Inalmost Is spilt the muscle until It medium-size- d tnn tn dressing of bread n M:ik-- onion salt, pepper, summer savory, inlre. and moisten with water. the dressing on the-- spilt side Spread of the meat, remembering that it sweus wuh cooking. Place a second tenderloin over the dressing. Sew the edges to- eether with coarse thread. Place In buttered pan with a cupful of hot water. Bake in a moderately hot oven of an hour, lowennj fr the heat after the first twenty min ntes. Put a few bits of butter In the three-quarter- s One tenderlpan and baste frequently. oin may be used for a small family. Pork Tenderloin French Style. Wipe the tenderloin carefully and with knife cut Into slices about an inch thick across the - tenaerioin. Round the poiDted ends of each flnrl nnitrwl onth nlnno tn flatten It. Season with salt, pepper and roll In nour. Have ready smoking not iai. Drnn In tllo moat anrl film of- once 111 order to form a crust on both sides. continue cooking at a lower tempera tnre and cook for twentv minutes Tour off the fat, except two Add three tablespoonfuls of flour and a little salt. As soon as the fiour is a golden' brown--, add milk and stir vigorously to keen the gravy smooth. Add milk until the gravy is trine thin. Season to taste and pour nuuiiq ir.e meat. a sharp table-spoonfu- ls. GOOD . THINGS TO EAT. Benjamin Franklin gave this advice to a young man: an exact ccount bnth of your"Keep expenses and your income. If you take the pains t nrst to mention particulars, It will have this good effect you will discover how wonderfully small, trifling expenses mount up to large sums, nd will discern what might have been and may for the future be saved without occasioning any Incongreat venience." , . , This is the time rakes like fruit of year when rich cakes and puddings made of suet and fruit are most enjoyed. With butter and egg: at such prices, most housewives will curtail the rich cake making.; Fruit Cake. Take one pound each of butter and sugar, twelve eggs, one cupful of New Orleans molasses, one cup-fuI Tery strong cof- hrL iUSion' one Pund of flour wea to a medium brown, two Pounds of S( eded raisins, two pounds or 8uana raisins, one L'Tan,s i of candied cherries, one pound itjon. sliced very thin, two tableau's of ground cinnamon, one wwespoonful of cloves, one small not-e- g grated, and . one teaspoonful of wack pepper. Add one teaspoonful of to the molasses. Add more 'flour u needed and use It unbrowned. ; Mix and bake In a slow oven. .Delicate Cake With Fudge Frosting. Take f cupful of butter, one ' .. . one-hal- ELTffUn two spoonfuls of eRK Whltes beate stiff and In , r In at the last. Bake In a ? 000 pan and cor wh the S. ing 51 ml,k'one ond frsting: one-ha- pleLS thrfirrS 6re coramonly makes 8 fine-flavor- lf . Bre ""Proved by lemo1 3u,ce anJ Hnd. tlq,,in,0e" - Heavy Outer Garment Is Distinctive Article in Season's Wardrobe. the Ap- - with pre- - USE FUR, VELVET AND CLOTH Favorite Materials Are Lovely as Well as Expensive Cape Arin Prominent rangements Scheme of Evening Wrap. At this Reason sweetmeats are very popular. The following is wholesome and not hard to prepare: Nut, Date and Chocolate Sweetmeat Heat frocks are lovely this season but four tablespoonfuls of after a careful study of the season's or honey maple sirup to the boiling point; add modes one feels Inclined to say that half a pound of the the coat Is the distinctive article In the season's wardrobe coats are so slightly sweet dipping chocolate and let stand over hot water until the chocolate Is soft; add one package of dates. cut from the seeds In small even pieces, half a cupful of blanched almonds, cut In shreds and one teaspoonful of vanilla. Mix well with a wooden spoon to blend thoroughly. Have ready some biscuit tins or a brick mold lined with parchment paper. Press the -i mixture into the mold and cover with i paper, then lay on a weight Let stand six hours to ripen. Fruit Cup. For five glasses take one orange, three bananas, half a package of dates, one cupful of white grapes, measured' after they are skinned, cut In halves and seeded, 12 pistachio nuts, the juice of half a lemon s and of a cupful of cream. Remove all the peeling and membrane from the orange, separate Into sections and cut each In halves crosswise. Peel the banana, scrape to remove the threads, cut in thin, even slices and squeeze over them the Juice of half a lemon. Pour boiling water over the dates, drain and place on a dish to dry in a hot oven, then remove the pits and cut in sections. Mix all the fruit together, then dispose In glasses, pouring the fruit sirup over it. Whip the cream and pipe it above the fruit ; serve very cold. i three-fourth- WHAT TO EAT. child has the Inalienable right to be loved; to have Its Individuality respected; to e trained wisely body and soul; to be protected from disease, from evil Influences and evil persons and to have a fair chance tn life. That state is delinquent which does not ceaselessly strive to secure these inalienable rights to Its children. Indiana's Child Creed. In mind, with funsy, finicky people, who have troublesome A I digestions. most anybody can digest such a dish as ihe following, nowever: Apple Snow. Pare and quarter tart apples, add boiling water and cook until tender. Press through a sieve. T two cuDfuls of duId add a half cupfui of honey and the grated rind of half a lemon, with the juice. Heat to the f boiling point, add one and of gelatine granulated tablespoonfuls of a cupful of softened In cold water, and stir until the, gtiatlne Is melted. Chill, and when the mixture begins to Jelly, add the stiffly beaten whites of two eggs, and beat with a Dover egg beater until very ne. Turn into a mold, and when firm, serve unmolded with cream or boiled custard. r.omnote of Bananas. Make a slrt of sugar or honey and half a cupful of water. Peel and scrape two or Hii-hnnnnas. then cut in thin slice ; add to the sirup and boil, rhaking the non tn cook all sides evtaly. Add a little lemon rind or orange rind for flavor to the sirup. Skim the bananas as they soften, to a plate. When all ,., .nnfcprt. boll down the sirup a lit tle, and when cool add the bananas. Fruit Salad. For eacn service tane vunc, nt nineannle. the flesh of on.- fourth of a grapefruit, half a canned nan I thrpo heart leaves of lettuce, two tablespoonfuls of fruit Juice (canned fruit Juice may De usea;, nan atable-.nfniof lemon Juice, two of olive oil and of a teaspoonful each of salt and paprika. Arrange the fruit on the let s tuce. Beat the saiaa aressiug n.gjcui-entwith a Dover egg beater, pour over the fruit, and serve at once. or To avoid monotony have a variety fAnda. None of the roods u the named should.be omitted from or rruit ana veet- Plenty diet dally essential and do not Dies uib ,intpfv fats Plenty wholesome stint them on Uu, iu... wilb yoiK or egg of butter is another necessity. one-hal- d B one-four- th binatlon of expensive material and plenty of It Variety In Cost of Fur Coats. The 6uiart fur coat varies In price with the kind and quality of the fur. but even Hudson seal and caracul mount up If freely used and trimmed with other fur. These are two standard furs for the coat of more moderate price, and, while the Seal, which as a matter rf fact Is dyed muskrat, Is the softer and more becoming, caracul stands wear iuid weather more sturdily. The nu tter of becom- Ingness Is settled by the big collar of fur or contrasting short-hairefur that Is likely to be used upon either the seal or the caracul. Noted recently were remarkably smart-lookincoats of caracul dyed In a bisque or tanish shade and In about three-quartlength or even shorter. The collars were draped In loose folds or made, as one especially noted, in hoodlike shape at the back. These models were unquestionably intended for rather dressy wear. But, to return to the subject of coats of exquisite cloths and velvets, so closely allied are these materials that In some instances one can scarcely tell whether It Is the cloth or the fur that Is the foundation material for tlTe wrap. Especially Is this true with regard to the coats of the more expensive type. long-haire- Coat of Navy Blue Duvetyn Trimmed With Opossum. handsome, so varied, so altogether to be desired, and also In these most desirable forms so expensive, says a leading fashion writer. One can buy a cheap coat, but unless pocketbook limitations positively enforce rigid economy, one Is not likely to buy a cheap coat. Temptation to extravagance lurks on every hand. It is easy to be wise when folly does not wear alluring guise; but If a woman gets Into a coat shop this season with more money in her pocket than she Intends to spend, the chances are that she will Invest it all. Cloths, velvets, furs, all of the materials for the high class coats, are both lovely and costly. In addition, the modish coat Is one of such ample fullness that it calls for much of that There Is no same costly material. Hintr hich nrlces with that com- - d er I f WA ' f tli. k y) r ' ' 1 J d g f I I ' The tailored suit Is about the most adaptable piece of property In the wardrobe; at home In any clime and rarely out of place In any gathering. Clever women understand how the addition of the right accessories make it fit in with almost auy sort of background and this is valuable knowlSmart Models Pictured. edge for the woman who travels. A suit that Is to do duty anywhere One coat, handsomely trimmed with fur, was of velours In a beautiful should be made of any of the woolen goods, as serge, gabardark brown tone with quantities nt beaver trimming. The body of tte dine, Polret twill, broadcloth and the coat was built upon straight Hues but like. If It Is simply and smartly made given the modish width at the hips so much the better It lends Itself by shaped pockets of the beaver, which readily to different furblshlngs and extended from the walstlhae to the matches up with them. For mild clicoat hem. There was a large collar mates and warm weather lace collar and cuffs of the beaver. A youthful, and cuff sets add daintiness and richsmali round hat and round muff t ness to the tailored coat Collar and cuff sets of fur stand the beaver accompany the coat. Another coat, of navy blue velours, ready to fortify the same suit that rich In texture and with a wonderful has rejoiced In the company of lace, bloom In Its soft surface Is trimmed when its owner makes an excursion with opossum, which gives the effect Into the cold. These are tacked on of chlncllla and is also tremendously and can be easily put on or off. Two effective In contrast with the soft sets appear In the picture above each dark blue velvety tones of the cloth. designed to suit the style of the coat The coat under discussion Is made with which It is worn. The suit at the on the simplest of lines and has a left, minus the fur collar and cuffs, large collar and large patch pockets proves to be Interesting. It has some and cuffs of the opossum. There Is a narrow girdle of the material. Velvet Wraps Are Lovely. coats and capes of this season are really lovely, and upon them the designers have lavished their skill and inspiration as well as the handsomest of materials. There Is a great variety of line displayed In these coats and because of the suppleness of the material It may be manufactured In a variety of ways. Such wraps Invariably show a large fur collar and many ways of Introducing fur trimming. Often the collar is so large that It covers the shoulders like an enormous fur cape. Again, there may be a velvet collar with wide fur band trimAnother new and effective ming. model of velvet had a large fur hood falling down over the back of the mantle. The lower part of the wrap was bRnded by the fur. All Colors In Vogue. All the dark velvets are used for afternoon coats. Black, of course, has first place because of Its 'adaptability; but very dark browns, the dark greens, grays, prune, dark blue, the castor tones, amber and sulphur yellows and various shades of reds appear In the display of afternoon coats. All of these, without exception, are fur trimmed some In dark, longhaired fur like skunk or ltt cheaper But any and every effecrelatives. tive type of peltry from sable vo beaver is pressed Into service. Are Popular Arrangements Cape fitted. Fullness rather snugly coats the velvet much origiAmong In collars, as well as In sleeves, nality Is is possible. The dropped shoulder and the fur of lines by emphasized sleeve wrinkles soruy irom eiuuw w wrist The collar may be of velvet and banded by fur. are seen upon Cape arrangements velvet coats, as well chic some of the Into as upon cloth models, and enter coats. beautiful evening of the scheme But the evening coat Is another story, wide Afternoon cape coats having band wide a encircling aleeves or Just of fur sewn Into the sides of the garment are one of the. smartest things this season. cape picturesque charmingly A blue of made and this type of Is coat Is trimmed yoke The deep velveteen. The lower with several bands of fur. to the Is attached wrap the Dart of fullness. The arm shaped yoke with bands wide slips through at the sides. coat and skirt An extremely smart velours brown of made costume is trimmed with oyea squirm i coat is The bodice of the I. r'fV' j ( Is In troduced at the hips and trimming consists of bands of the squirrel. The long shawl collar of fur fastens at the waistline with a large button. Fur Is Introduced on frocks and suits In all manner of ways, t edges openings. Is Inset In panels, and bord ders seml-fltte- d bodices at the lower part and various other decorative uses are made of it long-walste- Droopy Stylet In Paris. Everything Is going down in Paris the temperature, the coal supply, the Down, down, down. Not corsage. even a feather dares to stand erect From hat-briand coiffure plumes drip like rain, says Harper's Bazaar. Veils exquisite veils of lace or embroidered tulle fall limply .from smart hats. Collars of fur piled high about the ears slope downward over the shoulders. Itibbons fall from the waistline under skirts of tulle. Rufflelike bits of crepe de chine cr tulle ripple downward from the1 hips to below the skirt edge. But prices art still brazenly up. " 1 f """""" ' thing new In the way of designing u offer with Its sloped panel at the front of the coat and the flat straps that artt set over the underarm seams. Lest they be overlooked a row of button calls attention to them and these but tons, according to the present demand,' piatch the suit In color. The coat buttons up lo the neck and there are pockets at each side under the sloping panel. This panel is bound with & narrow braid. The skirt Is also an It ap example of clever designing. pears quite narrow but an Inverted plait at each side conceals Its real width while It is comfortable for walk Ing. The fur set is of the skunk pelt d but fox or any of the skint) would answer as welL The very plain afld elegant suit at the right of broadcloth has a long coat, rounded at the front with curved. Inset pockets. These are bound with, braid and finished with arrowheads. This coat slopes downward toward the) back while the coat In the suit at tba left shows the back extended abruptly and considerably longer than the) front. For this suit the shawl collar and deep cuffs are of sealskin. Beaver, squirrel and other short-haire- d furs are used In the same way. long-haire- HATS FOR SUNNY CLIMES i Velvet If the family have good appetites, the planning of a meal is not such a problem :s it is one-thir- IC. Costly Coat Is in Great Favor God's great Is ever calling, and If we do not heed Its call It will send us in bills that will call for heavy and sometimes frightful settlements. Every ADJUSTABLE COLLARS AND CUFFS OF FUR . ' ,j SEASONABLE GOOD THINGS. our iwt and Our thoughts determine well therefore our lives, a. 0f our Uvea upon all about or by way S by way of good "Wdrance. with absolute preclslon.-Bal- pfa of The Emery Prepared especially for the women readers of The Progress hj Julia Bottomley, fashion Nellie and food economist Maxwell, eiperL vlTCMEN CABINET FOODS. n "mm rL l I y, j i V Resort hats, which make their appearance In the early winter, bring to our eyes the utmost in the art of the milliner. Every knowing woman who Journeys to sunny climes to get away from the cold seems to make up her mind to own the very best millinery that she can get and resolves that. In the matter of headwear, comparison shall not be odious to her. And there Is plenty of . chance for comparison's, for the throng of people heading south Increases every year. All sorts of hata are prepared In advance for these tourists and, taking them by and large, the street hat, otherwise known as the tailored hat. Is the most Important member of the distinguished company. A group of pretty hats for sunny climes shown above Include three beauties. At the top a dress hat of georgette crepe has many a prototype In all the. light and lovely colors that gladden the season. It has a wide and graceful brim and a round crown covered with blossoms of the cosmos flower In velvet Its owner will rejoice in it knowing that It Is a perfect bit of millinery. Just below at the left Is a glorified sailor bat of light satin having Its feilui bound at the edge with a fancy e braid. An flowtr wreath ot small garden roses and white daisies with their foliage wanders round the crown and falls over the back of the brim. In vain the millionairess will undertake to find a more perfect example of the milliner's art The description of these hats may make them, seem simple but the choice and com- -, binatlon of colors in them, the perfect shapes and faultless craftsmanship, bespeak great artists. The remaining hat Is a semldres affair with an odd crown of straw braid and a curved, droopy brim. Thei top crown overhangs the side crown; at a, saucy angle, A sash of wide velvet ribbon encircles It aud a slngl end falls from the back. Against the ribbon small metallic roses are sct.ini foliage embroidered In chenille on thei velvet These and daisies made of! ribbon alternate about the crown. Where do all the beautiful hats go?: Well, many of them go to resorts where they enjoy a glorious If brief career In summer lands. . old-tim- |