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Show EMERY COUNTY PROGRESS, CASTLE DALE. UTAH Page - Authoritative Fashions, Tasty Receipts and Suggestions for the Home. New Departures in Skirt Styles of The Emery County Progress J Prepared especially for the women of Castledale and vicinity by Julia Bottomley, fashion expert and Nellie Maxwell, food economist sf ... V Braids and Fur Bands on Gowns nrcH N To set the face In the right direction, and then simply to travel on, unmindful and never discouraged by even frequent relapse by the way. Is the secret of all human achievement. DAINTY OISHES "I hold Those lives far nobler that contend and win The close, hard fight with beautiful, fierce sin. Than those that go untempted to their graves, Deeming the Ignorance that hap plly saves Their souls, some splendid wisdom of their own." A most nutritious dish which will tnke the pluce of creamed or esenllop-e- d eggs is prepared as WHOLESOME MEATLESS DISHES follows: Take a cupful of cooked rice, add hot bent until milk and smooth and creamy, then drop In three or fouretrirs. season well with butI Vjl ter, pepper and salt and sorve ,,ot- - Thls disn wm f'T- A serve nve peopie iiuunu-antl- y und Is a saving of eggs. Eggs a la Creole. Cook a tablespoonful of minced onion and two inluced green peppers In three of butter slowly, for five minutes; add the pulp from a can of tomatoes, after draining off the Juice end cook ten w,utes longer; season well with sail und cayenne, add half a cup of (.iiced mushrooms and six eggs which have been beaten slightly. Stir constantly until creamy throughout and serve promptly. ls Chicken Terrapin. Melt four of butter in a saucepan and add the same quantity of flour, pour In gradually half a cupful of chicken stock and half a cupful of the liquor drained from a can of mushrooms, also one and one-hafupfuls of cream. When tlie sauce Is smooth, Ason with ealt and pepper and add a quarter of a pupfu) of any good fruit juice left irojn canned fruit. Add fl generous pint of diced, dark meat ot the chicken, a cupful of cut mushrooms, three d eggs chopped and the minced chicken livers. Ileut and "serve at once, . Sweetbread and Cucumber Salad-Pre- pare the sweetbreads by parboiling and removing all the inedible portion, then drop In cold water to make them firm again; add a tablespoonful of vinegar to the water. Let stand a half hour, drain and cut In pieces. Cut In cubes half of the amount of cucumbers, mix all together with a highly seasoned mayonnaise dressing which has been reduced with hnlf Its bulk of whipped cream. When well blended heap lightly Into nests of tender lettuce, with paprika and serve with toasted wafers. J table-spoonfu- ls tnble-epoonfu- lf hard-cooke- Worry less and work more. Ride less and walk more Frown less and smile more, Talk less and think more. WAFFLES, CRISP Though cheese, eggs, dried beans and peas, nuts and fish are all equivalent in food value to meat, they will not take its place In the menu unless they are combined with other foods which contain the equivalent of meat In the bulk. An ounce of cheese Is equal to two ounces of meat In food value but the family stomach must have bulk to feel well fed. When a nut roast or loaf Is served in place of a roast of beef, the veg tables accompanying It sholud b bulky, as spinach, cabbage, corn or beets. For the beginning of the meal a simple soup will be appropriate, then the nut roast, a salad or relish or radishes and finish with a substantial dessert like baked apple dumplings or a rice custard. Creamed Potatoes With Peanuts. Prepare a white sauce by melting two tablespoonfuls of butter, add two finely minced onions, and a small minced pepper; when softened add two table- spoonfuls of flour and cook until smooth, season with salt and pepper and add slowly a pint of milk; when the sauce Is boiling hot stir In diced potatoes cooked and hot; add a cupful of coarstly chopped freshly roasted peanuts and serve. Garnish with a few of the peanuts over the top. Brown Nut Gravy. Melt two table- spoonfuls of butter In a saucepan, add two tablespoonfuls of flour and when well blended add a tablespoonful of peanut butter; add one and one half cupfuls of boiling water, salt and pepper to taste. Add a teaspoonful of kitchen bouquet to color. If the peanut butter Is not liked, two tablespoonfuls of finely ground peanuts or peanut flour will take its place. A handful of any kind of nuts added to almost any kind of a salad, adds both to its flavor and food value. like-celer- Thi question of trimmings Is always an Interesting one, and the present models are not lacking in valuable suggestions, though the French and American designers are not always In accord on this point as is the case on a number of others, observes a promi nent fashion correspondent. While embroidery is still one of the chief standbys of the American maker It appears to be distinctly on the wane with the French. Both are agreed that trimmings for daytime frocks shall be confined to bindings, braid and bands of fur though the French makers have a penchant for trimmings Myrtle- Reed. EVERYDAY FOODS. Waffles are dainty cakes much by the average person, and they An attractive salad is always a are not confined to most welcome addition to a dinner or the morning meal luncheon. fitr thnv mnU a Celery Jelly Salad. or P0O(1 luncheon Put two of cupfuls dinner dessert. strained tomatoes, a taWnffllis ure llke of grated blespoonful iQj nulets; you may irL,vY" onion, a. bay leaf and a wait for them but C$Bg$)oS8 pinch of celery se.ed into never let them a saucepan; bring to the wait for you. - If It Is not possible to boiling point, set aside serve them at once, place them on a for 15 minutes : add half wire rack in the oven ; If piled on a a package of gelatin which has been become and lose they soggy plate of coid water, their, chief charm, which Is erlspness. soaked In a half a teaspoonful of salt and the Never serve waffles on top of each of half a lemon. Stand ever other as the steaming softens them. Juice water until the gelatin is disAnother thing to remember In serv- boiling stir In a quantity of solved; strain, ing wattles Is to have the sirup or cut set on Ice and stir occacelery, sauce served with them, cold, as a until the gelatin begins to hot sirup will destroy the crispness sionally ; mold In small cups and chill. thicken of the waffle. At serving time turn out on bed of One-EgWaffles. P.reak the yolk lettuce U'uves and mask with mayof an egg Into a bowl and beat thor- onnaise. oughly ; add two cupf uls of sour milk ; Chicken Leaf. Cook the fowl In Mix and sift buttermilk Is better. until the meat falls from the water two cupfuls of flour, one teaspoonful the liquor into a of soda, one teaspoonful of salt and bones. Strain, put and reduce to three cupsaucepan two teaspoonfuls of baking powder. fuls by boiling. Add one-ha- lf packAdd to the first mixture with one taof gelatin. the meat Separate age blespoonful of melted shortening and from the bones and shred fine. Rinse the white of the egg beaten stiff, fold- an earthen mold In cold water, put la ed In last. If the sour milk is very season the liquor and the chicken, thick thin with sweet milk or water, over the chicken. Set it away or the batter will be too thick. To pour and serve next day with harden to bake Heat the waffle Iron five mindressing. A good imitamayonnaise utes or more; grease the side next the of this chicken loaf can be made tion In the batter a spoonful heat and put canned chicken and chicken at a time In the corner of each sec- by using soup. one then tion, put tablespoonful in Liver Soup. Take half a pound of j the center. Lower the upper half of the Iron and turn at once; lower the cold cooked liver, grind It through the flame and cook until well browned. chopper. Fry one large onion In two Never wash the inside of a waffle Iron tablespoonfuls of butter, then add the after it is used, as the waffles' will liver. Add one enpful of sifted bread stick. Wipe it carefully with brush crumbs. Season with salt and pepand tissue paper. The outside of the per and add six cupfuls of soup 15 minute?, press through iron may be washed freely. When stock. Bol' a colander, and thicken with the yolk waffle a find which you recipe suits of egg. you stick to it until you learn of one j vrhich Is more economical and as good. Most recipes make from eix to HI I " A . ??M l ' A I film 1 fit" WW Frock of Blue Duvetyn With Fringed Taffeta Flounces. known to the needle woman, such as stitch, single stitch, and French couching, buttonholing knots. Embroidery floss, wool yarns, chenille and gold and silver threads are used to work out the patterns and, of course, beads, which, however, are ued with admirable restraint when they are combined with the various threads. An exceedingly handsome trimming is displayed on a brown velvet gown of utmost severity except for the long straight tunic of brown georgette, which is hemmed and completely covered by a bold design. Tassels and Rosettes. A blue serge frock has bands of fancy black braid, crossing the from horizontally and caught at Intervals by tiny tassels. On another frock e t black velvet there are many Pierrot rosettes of narrow black braid. A quite new note, fringed ribbon and fringed silk, is not reserved for its obvious use as trimming on silken evening gowns and wraps, but is met with in strange company. For instance, there is an attractive little frock of blue duvetyn with a slightly fitted bodice cut In the Spanish manner, which rounds back nnd front below the waist line, and a straight narrow skirt. To give the modish width about the hips of this frock, a series of crisp taffeta flounces have been placed one above the other, extending from the bodice line to the knee. Each flounce is fringed at the edge and a line of bright brocaded flowers runs through Its center. mi i hi - i i - " f -- .. -- - niiiw fanciful elements of design in W makeup, like those appearing la tht skirt at the left of the picture. Bone buttons and cloth loops at the bottoa of the pockets and a long silk cord mi tassel toward the back of the skirt v there because they are there Just ft be looked at. Heavy wool plaids In quiet color models those of velvet, velveteen and shepherd checks and crossbars, tosatin, will make an Instant appeal gether with plain cloths, tell the story for afternoon wear. In these fabrics, of the utility skirt so far as materlaH rows of flat buttons covered with are concerned. the fabric, are featured for decora The model at the rlgVlt of plain tion and the models are shown tricotine is a business-lik- e affair li ba draped skirts, with widened hip which narrow silk braid and bone bueffects, In plaited designs and with ttons are used with effective discretion, tunics of Irregular length. The but- Braid appears to have fallen into tM tons vary in size hands of master designers this season Girdles on the dressier skirts are and has won over many devotees ot usually wide but those on utility mod- perfectly plain tailored suits and sklrnj els follow the style of street skirts and to Its use. The picture tells the storj are narrow. But the utility skirt, like of this skirt In a way to make a i the tailored suit, Indulges in little scrlptlon of It altogether unnecessary, The Modern Order of the Separate Skirt Is thoroughly established and flourishing every woman belongs to it and some of them are devoted to it. Therefore there are separate skirts represented in all classes of apparel from morning and utility dress to eve- ping finery. Among the newly arrived Present Their Claims Rival Styles over-and-ov- i IT Si V 7 , "fc . J A ?rrn"r.' i J 4&& WZ&TSb. rM half-cupf- rl As has been said, embroidery is still very favorably considered by the American designer. This may be because he finds his clientele loath to part with the simple straight line frock, on which embroidery is at Its best Embroidery, in fact, might more Justly be called a decoration than a trimniing, because It is imposed on cobs. Lasts hut a scant five minutes and Is gone. traceries for picking out the salient features of a model and still covers large portions or the whole surface of a garment, either In a continuous pattern or In large whorls scattered here and there. The patterns are effective, but are produced by the least Intricate stitches of buttons which Is shared In only to a limited extent by the Americans. Plaltlngs of all sorts are new and very much in evidence, whether used as trimmings In the shape of narrow frills, or as a feature of the frock Itself. Shirring and cording in groups, narrow belts and girdles, double and cut wool fringe, ribbon and 'ringed silk all do their part toward lending an unwonted variety to trimmings. For evening frocks, which have this season blossomed in such picturesque beauty, the trimmings are brilliant and luxurious to a degree which fortunately always, or nearly always, escapes the garish, and strongly suggests eighteenth century exqulsite-nes- s. The tender waffle hearts are set upon Is either crisp or soggy and anon Like maple sirup made of corn and AND TENDER. V?" Charming Blue Serge Frock Trimmec With Black Braid. the fiat surface of the fabric and does not alter the outline of the garment in the least. Needlework In Striking Designs. Needlework, in striking but uncomplicated designs. Is used in narrow C,,tii t IV t imh fib - "I I f ' ; :oIV;-- I h " .a 1 B v ' a i ''I - - if i J'Ji - - TV " ' '" g (eight waffles. In the French Collections In the French collections, one sees an occasional model which possesses a tunic bordered with a rather wide band of fox but on the whole the furs used for trimming either duvetyn or satin frocks are the short-haire- d furs such as Persian lamb, squirrel or kolinsky and these In narrow bands are used for edgings or are set on the fabrics in many lines, close together. Often, hanging tabs of the fabric at the neck or girdle terminate In small fur balls. Narrow bands of brightly striped silk are used to relieve the neck and sleeves of a sober frock and we find again In one' of the best French models the pleasing fashin of finishing a navy blue serge frock with a sush of Roman striped ribbon. Ribbons should have a whole chapter devoted to their beauty and their many uses, which range from nosegays to entire frocks. But there Is only space to mention the enormonsly wide and brilliantly brocaded ribbons which can be made to go very far to ward the fashioning of an evening toilette. Evening Gown Trimmings. When one enters the realm cf fabrics and trimmings which are only suitable for evening gowns the variety Is so bewildering that It Is hard to know where to begin and quite Impossible to know when to stop. Perhaps it Is as well to only touch In passing on the sequlned and beaded bandings, the Jeweled passementeries and girdles, the exquisite laces threaded with gold and silver and all the other luxurious trimmings and dwell with moft weight upon the charming new tricks which evening frocks take upon themselves in these days. The fashion of cutting the fabric Into deep scallops or Vandykes and mounting these in gathers or fine plaits on a narrow skirt is a new and pretty one. They are Intended to represent flower petals and hand-mad- e flowers of silk are an all but adjunct to the modish g frock. Indis-pensab- le eve-nin- ffl yXt wawA. 7,mrtft. .nfi. i -- 4 W t..UIXrtt?..fiill1i - faw that the lives of women are tilled by so many Interests, tailored sclta have manifold duties to perform and therefore the demand for the fancier styles has outrun tint for severely plain designs. But both kinds present their claims In the season's offerings and both are represented by examples of excellent designing. Even In the fancier suits, skirts find It expedient to remain quite plain. They efface themselves in favor of the blouse or smock. One Is more or leas "dressed up," according to the blouse worn, and It may vary all the way from a shirtwaist to an embroidered and bended dinner or theater garment. "Fancy" is to be understood as a trade term for the type of suit that is most sought for. These suits are not much Irimiued, but they are enriched with embroideries or fur or tucks or braid, all used with originality and restraint. The cloth suit, at the left ef the two shown above is a type of tvV-- -; $ r "-rr.- " villur uU a rhu atnloa fo,.,,..,. ...jivn IUIUICU, n.ih border of fur. It indulges In a narro girdle of the cloth, with hanging end at the back, that are allowed handsome flat silk tassels as a finish. The utility suit at the right of tM picture depends upon tucks and for its embellishment and Is smart In Its way as its dressier rival It Is a sturdy looking affair In w"k one can face wind and weather, (fi or to business, and will stand much wear and still come P smiling. bat-to- Little stuffed balls of silk are lowed to hang pendant on an Inch two of silk thread or narrow braid trimming on the corners of coils' be.ll cuffs and sash ends. -- |