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Show 1 i I EMERY COUNTY PROGRESS. CASTLE DALE UTAH a Rivals for Our Favor h1 Womainr Page Authoritative Fashions, Tasty Receipts and Suggestions for the Home. of The Emery County Progress Prepared especially for the women readers of The Progress by Julia Bottcmley, fashion expert, and Nellie Maxwell, food economist . V. i k Adopt Tea Gown for Home Wear "The laboring man desrves all he can get out of life and then some. But he will never be strong for his own welfare economically, socially or politically until he learns Labor Is very precious these days; so much to do, and so fe'V to do It, has brought the wiHe housewife to economize without sacrificing tin comfort of the family Happy. Indeed. Is the woman who has the richness of health back of her and the faculty fordoing things. If the war has taught" us anything It Is that Idleness Is unpopular. The woman who has time "to kill" Is not recognised among the Intelligent. to save systematically." CEREAL FOODS. Ontmenl bread, when made and well baked. Is light and di gestible. Boll potatoes to make two cupful:; when mashed. bare GOOD THINGS FOR DINNER. If one tins a cutter there good-size- tnny be made any "Vl FT French d num-hp- r of Attractive dIllt8 uslng potn" neeu not ue timed, for they may kvlAi MmmsysS served mashed, ns imfched pota to or used In trend or potato inufllns. as desired. the Potatoes Cooked In Broths-C- ut potatoes with a cutter Into balls, or they may be cut In cubes; rover with boiling salted water and let boll five minutes. Drnln and set to finish cooking In well seasoned broth. When tender, druln and sprinkle with salt and finely minced parsley. This dish Is especially good for those who cannot eat solid meat. Potato Doughnuts. Sift together four and ore-hal- f cupfuis of flour, half a teaspoonf of sodn, four teaspoon-ful- s of baking powder and half a Beat of mnce or nutmg. three eggs; add one cupful of sugar and bent again, then beat In one cupful of boiled and rleed" potato and two-thirof a cupful of sour or buttermilk. If the sour milk Is skimmed, a melted of generous tablespoonful shortening should be added. The fat for frying should be hot enough to brown a cube of bread In one minute. The enke when dropped Into the fat should rise at once to the surface. Turn at once and often during the cooking. and Escalloped Cabbage. Shred boil a cnbbnge as for hot slaw. Make a white sauce. Butter a baking dish and put in a layer of boiled cabbage, then a layer of white sauce, and sprinkle with grated cheese. Continue until the cab bage Is used or the casserole Is full. Season each layer with salt and pepper and bake 20 minutes In a moderate oven. ul A tiny house; a plot of earth; And thou, and I. ah. these make home! Speak not of poverty nor dearth A tiny house, a plot of earth Are ample cause for thanks and mirth. For bliss we need no further roam. A tiny house; a plot of earth; And thou, and I. ah. these make home! Blanche E. Wade. HOUSEKEEPING HINTS. When hot applications are necessary, dip a cloth In hot water, wring out and lay It between folds of paper plnced on top of the kitchen stove or In the oven. When beating egg whites add a pinch of salt, which makes them beat more quickly and stand up better, as the salt toughens the albumen. Lemons will keep n long time If kept In a dish of cold water, changing the water from time to time. To clean discolored white enamel- ware: Make a strong solution of baking soda and soft water, put the utensils Into it and boll them hard. Goose fat well tried out makes fine for cakes, biscuit and shortening pastry. To prevent the cream pitcher from dripping put a little butter under the edge of the spout An old organ or piano stool makes a fine kitchen stool as It may be raised or lowered at will and Is out of the way when pushed under the table. Cartons which Hold package foods may be procured from the grocer, who Is glad to give them away. Use these for storing garments. A strip of gummed paper put over the openings and cracks makes them mothproof. When making cake warm the sugar and fat but do not melt the fat; It will cream with the sugar In a very short time. An old bedspread dyed to match the hangings of a room makes a very cheap couch cover. When soaking a salt fish remember to put it skin side up In the ater as the salt, being heavier than water, will go down to the bottom of the pan. the 'V a t'r In which they were cooked and idd enough water to make a quart of Pour this over the potatoes, liquid. add two tablespoonfuls of shortening, one tablespoonful of sugar and one of suit. Tut the mlsture over the heat, and when It boil stir In two cupfuis of rolled oats. Let It cook :wo minWhen utes, then remove and cool. lukewarm, add one and one-hayeast cakes dissolved In a quarter of a cupful of lukewarm water, a quarter of a teaspoonful of sodn and two quarts of flour. Mis until the dough Is smooth. Let It rise over night, and In the morning make Into three lonves, and let rise until light. Bake one and hours In a moderate oven. Oatmeal Cookies. Beat one egg In a mixing bowl, add one and cne-hal- f cupfuis cf brown sugar, six of sweet milk, a quarter of s of a teaspoonful of salt, a cupful of shortening, one teaspoond ful of soda dissolved In of a cupful of cold water, one teaspoonful of vanilla. Stir In two cupfuis of flour and two cupfuis of rolled oats. Let stand two or three hours to chill before baking. When ready to bake, drop from a spoon onto a greased sheet, leaving place for the cookies to spread. A few raisins and nuts may be added If desired. Bran Gems. To one cupful of flour f add one and teaspoonfuls of soda, and sift. Stir In two cupfuis of bran, three tablespoonfuls of molasses, one and one-hal- f cupfuis of sour milk, of a cupful of shortening and a quarter of a teaspoonful of salt. Stir until smooth, drop In greased pans and bake three-quartaof an hour. Spoon Corn Bread. Take one cupful each of cornmeal, boiled rice, boiling water. Scald the meal with boiling water, add two cupfuis of sweet milk, two eggs, hnlf a teaspoonful of salt, two teaspoonfuls of baking powder and one teaspoonful if sugar. Bnke It In a well greased baking dish and serve from the dish. Serve with the spoon bread, liver and bacon. lf one-quart- er table-spoonfu- ls three-quarter- one-thir- one-hal- one-fourt- h The only people who make no mistakes are In the graveyard. To fall Is to grow. Do you know how to make mistakesT Nothing requires more constant practice than mistake-makinAmerica Is at it constantly, and knows how. We blunder on and on. but always forward. Doctor Crane. g. SIMPLE GOOD THINGS. Almost everybody likes a tomato soup either cream or clear. The folis one lowing easy to prepare: Tomato Bisque. Scald one quart of milk with a stalk of celery and two slices of onion. Press enough cooked to matoes through a sieve to make one pint Add half a teaspoonful of salt d and pepper to taste. Stir of a cupful of flour tx '. a teaspoonful of salt with milk to make a smooth batter. Dilute with a little hot milk, stir until smooth, then add the rest of the hot milk. Continue stirring until smooth and thick. Cook fifteen minutes well covered. Strain Into the hot tomato, mix thoroughly, and serve at once with croutons. r Take Parsnip Fritters. parsnips and press through a puree sieve. To a cupful of the puree, add teaspoonful each of salt and pepper, a beaten egg and a dash of cayenne. Mix thoroughly and mold Into five or six flat cakes. Cook In a small amount of ' tter, browning on both sides. Corn Balls. Put three tablespoonfuls of butter In a saucepan. When the butter Is melted, add two cupfuis s of a cupful of molasses and of sugar. Stir until the sugar Is dissolves Boll until, when tried In cold wnter. the mixture becomes brittle. Pour over six quarts of popped corn. Butter the fingers and shape Into balls. Women are adopting the handsome tea gown as a dinner dress for home wear. So very beautiful are these tea gowns that In some cases It Is difficult to distinguish them not only from Informal evening dresses but from formal ones as well, writes a fashion correspondent. There was a time, not far distant, when we considered a negligee as a delicate affair always In pn!e colorings, which made It Impractical to wear anywhere but In one's own room. Now most of the models, except those for very lutlmate wear, are In the rich, dark colorings of the Orient, In gay, colorful tones of beautiful brocades and velvets such as those that are used In the most dignified gowns and evening wraps. Made Into Evening Dresses. Many Women buy these wonderful tea gowns, and with a few changes here und there convert them into evening dresses. They are not quite as expensive as the former and may be a little more Individual. This type of garment takes Its Inspiration from the dress of women in Eastern lands; most of them are from the costumes of Japan or those of Egypt. Our Informal robes, which make no pretense of being dresses, are plainly of Japanese origin. They are telected for their usefulness, at the same time endeavoring to get as much of beauty as possible along with utility. The handsome ones, even of these plain robes, are very expensive, and the best thing to do Is to make them yourself. Don't be afraid to practice on a really beautiful fabric; there Is little chance of fulling, because they are so very simple. A pretty one which I saw was of a. heavy pink silk. It was lined with thin white wash silk and there was an Interlining of lightweight flannel. The garment was perfectly straight and quite ungirdled, the only trimming being a large rounding collar of fur. Preference for Long Draped L!nes. There appears to be a.p;eferenee for long draped lines, the gnrment usually being cut In one piece, with the lower portion of the skirt much narrower than at the hips. In many cases the draping swathes the ankles rather tightly. Even the sleeves, cut In kimono style, are gradually shaped so that they fit the arm snugly below the elbow and are long; some of them coming almost to the tips of the fingers. One new model which I have just seen has sleeves about four feet long. Such long sleeves seem very n ..ark-abl- e for any garment. You will wonder how the wearer got her arms through them. The sleeve was sewed up the full length just like any narrow sleeve, but It was slit at the elbow, allowing the arm to come through the senm. The rest of this queer long This sleeve hung like a streamer. tea gown was of black chiffon velvet nnd was quite untrimmed, but the long, straight draping was most effective. Another model of the long draped type' is of crushed velvet, dyed in coral and orange a remarkably strikThe effect is obing combination. tained in this wny: a water dye and an oil dye are put Into one vessel. The fabric is then dipped into this, and as the water and oil will not mix, the cloth comes out In two tones. The sleeves, which are long and tight, wrinkling on the arm from the elbow-tthe wrist, are made in three sections connected by cording, which goes In rows about the arm. Weights start at the bottom of the sleeve and continue all the way up It and down the side seams of the gown to hold the drapery of the sleeve la place. The negligee is one article of dress may allow ourselves much latitude in the matter of ornamentation, for while some of these handsome gowns have no trimming, others are very elaborately trimmed. One of velvet, made on exactly the same lines as the one just ('.escribed, is lavishly covered with Chinese stencil work. Another is trimmed with large eyelets carrying out a design. These, instead of being worked with threads like the English eyelet emcolbroidery, are bound with different, ored silks. Still another, of black chiffon velvet, has batik work in gold. All of these robes slip on over the head. In no dress can art be expres.-e- d In quite the same manner as in the tea gown, and women are continually demanding not only greater beauty of design, but of colorings in them. This has brought about some very interesting methods of hand dyeing to obtain unusual color effects. Both velvets and silks are dyed by dipping a portion of the mnterial into the desired color and wringing It tightly with the hands. The next section of the cloth is then dipped into another shade and wrung In the same manner, and so on to the end of the piece. The fabric Is then hung up so that the dyes run into each other, making wonderful shades that vie with the colors of the rainbow. The efforts of those who do this work are centered on obtaining uncommon colors. This they do through the study of lovely eld potteries and other pieces of art, especially Persian and Indian things. Bronze shades are among the favorites, and some lovely velvets are done in this tone. Velvet Makes Stately Tea Gown. A stately type of tea gown Is of old blue velvet, combined with chiffon. It is very much embroidered, the chiffon being practically covered with a wonderful design of flowers, ducks and dragons. Many mellow colors of silk blend In this embroidery, although at first glance gold nnd silver appear to predominate. The embroidery around the neck nnd sleeves Is a cross-stitcof gold and silver threads. The method of putting this garment together is rather Intricate, although the lines appear simple. In contrast to these stately robes there Is the pajama negligee emanating from the dress In which the women of China drink tea. China, however, furnishes only the basic Idea for these dresses. The pajama negligee is made of bright colored velvets and silks, the trousers tying about the ankles with ribbons of silver and gold. While the splendid tea gowns previously described are topped by a headdress, these gay little Chinese costumes are accompanied by jaunty caps and slippers that match them. Deep Cuffs in Form of Trousers. A negligee just imported is of dull orange silk crepe embroidered with a very narrow tarnished gold braid. The lines of the robe are long and loose, the sleeves In this case being flowing and made in one with the rest of the dress. At the bottom the gown Is drawn In to deep cuffs In the form of trousers; these cuffs are weighted and trimmed with the tarnished braid. Another gown which came from Paris at the same time has a slip made of tiers of accordion plaited flame colored chiffon. The top of the slip Is finished in Empire style with bands of silver ribbon ncrass the shoulders. From these shoulder straps Is swung a long clonk of brocaded velvet In the same bright tone. The cloak sweeps across the back In cavalier fashion, leaving the frilly chiffon slip to form the front of the dress. in which we one-four- th two-third- 2iSis ? II I TAKES less time than formerly introduce new ideas in women's apparel of any kind. In the displays of new underthings we find knickerbockers likely to supersede petticoats and their rivals for favor with women. All three are In the race, the silk petticoat for street wear, the newly popular knickerbockers and that compromise thnt stands between the two the petti-bockwhich Is merely the knickerbocker with flounces at the bottom to simulate a petticoat. The knickerbockers have arrived at that point of popularity where their name is abbreviated to "knickers," and they are shown with camisoles in wash satin, crepe de chine and wash silks, to take the place of the chemise. In dark colors they replace petticoats, and when worn with camisoles make it possible to dispense with the chemise altogether. This is a point that pettl-bocke- time-honore- d Garment So Comfortable Milady Will Likely Add to Her Supply. Over-the-Skl- rt The woman who has once come to know how comfortable one of the straight over the skirt blouses really Is will never permit herse'.f to be withThis out several of these garments. means that In all probability the long blouse, so very long In winning acceptance In America, will never go out of style again. Of course, the waist length blouse has its place. It is the only thing to select as the accompaniment of many suits, and the very stout woman will probably find that discovering a long blouse that is becoming to heT figure Is a difficult task, but for the-- average figure these long blouses are very becoming, and there can be no question as to their comfort. There is never any fear of skirt and blouse separating, and certainly the long blouse ts easier to get Into than the waist length model, which must be made to fit the figure by means of general adjustment when It Is put on, whether or not It is really a fitted affair. The long blouse is either slipped over the head and perhnps drawn In a little at neck and waistline, or hooked or buttoned a trifle on the shoulder, at the side or back and the entire costume Is shipshape. Straw on Dance Frocks. Cheruit Is trimlmng her winter evening frocks with straw. Quite a novel idea. Is it not? The frocks are masses of tulle and the straw Is put on In bold embroidered designs, sometimes Including metal threads or even wool Cheruit Is also edging the threads. decolletnge of debutante frocks with plaited ruchlngs made of nnrrow satin ribbon. One little frock of pale pink taffeta has a rounded-ou- t neck and very abbreviated sleeves, both neck nnd sieves edged with a quilling of pale blue satla ribbon. m 1 A ill Is worth considering by stout women. Even though they are gathered about the waist on an elastic band, the silks are so light and soft that they are not bulky, and the same Is true of tatista, A petticoat and a pair of knickerbockers In dark colored satin, shown in the picture above, are among the practical things for street wear that are interesting women just now. The skirt fits smoothly about the hips and Is bordered at the bottom with a band of ribbon, which can hardly be called a flounce because Its fullness li so scant. It Is wide enough to be comfortable. But it suffers a little by comparison with knickerbockers. There is no question of width in them, and they do not fray out at the bottom of accumulate dust Day Shades. Lace day shades of beautiful designs are the latest thing In window shdes. Waiting for Summertime TN the showing of spring and TO STAY LONG BLOUSE - i IT h one-thir- left-ove- Wis Jf&H? r sum-- mer clothes for very little we are distracted between the girls contemplation of sheer little frocks that bespeak "dress up- - wear and numerous ingeniously designed rompers that foretell good times both In anil out of doors. Fashion smiles on hand sewing and as a result we find hemstitching fancy stitching nnd fine hand-.-u;- j tucks. Black and white stltchery Is used for decorating little frocks and rompers and by way of adding charm, tiny figures 0f animals done In cross-stitcin colors often appear on the belt. A good many of the rompers Hre made with waists and knickerbockers and buttoned together separate Pv this management two pairs 0f knickers may be allowed each waist and white waists worn with colored knickers. Checked gingham Is combined with plain chambray both In and rompers, the body being dieses .,f the plain material and the skirt or knickers f the check. The small are ery popular ar.d pretty nndchecks all the different spring colors show combined with white in checks. One of the simplest and most effective decorations on children' clothes is easily nn-oth- h o-- -- made by using heavy embroidery stik in white or a light color, and couching It on In different designs, with the mercerized cotton floss In black. The most Interesting thing about these clothes for play Is the variety and Ingenuity of cut In rompers. Some of them have the "peg top" of trousers, some of them look just like "Dutchman's breeches," and others look much like skirts. As Ingenious and pleasing as any are .romper suits In which knickerbockers and waists are cleverly mnde together, ai in the example shown above. This l mnde more attractive by a little frill about the neck and on the cuffs and a tucked panel at the front ending under a belt that slips under the plaits at each side. These extra furbelows make the garment distinctly little girl's affair. Thrice welcome to the pretty sun bonnet that tops off these rompers I It should never be banished, for it l washable and cool. I I I |