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Show r EMERY COUNTY rk.RESS. CASTLE DALE. UTAH rs I r8 " I -- 1 Egg,Beat rwo eggs wltt of Melt an ounce of butter In a saucepan, then pour In the eggs, stirring constantly; as they thicken add some pieces of the tender breast of .... beaui as men Tnt ed-a- do-- by practice-n- ot Serve piping hot on but- tered too st. Pepper Steak. Take a round of veal two inches thiek. Salt and pierce it thfeV havp inheritance, otherwlse- .- wnmpn -- Although styles at the present time are of such extremely diverse types, observes a leading fashion writer, several of the French dressmakers have attracted attention through definite notes which give both novelty and cachet to their models. Cheruit with her loops has scored a success ; Made-leln- e et Madeleine with their sashes and Moused bodices and Jenny with her plaits. At first It was Impossible to say to what extent the loop draperies would be accepted. Owing to their somewhat fanciful character and the assembling of two and three colors in one dress, they were Inappropriate for street wear. They have, however, been adopted for Indoor and evening clothes, and in these they have proved more successful than was expected. While giving a round silhouette to A plain cake which Is not at all expensive but Is tender and delicious the skirt, these draperies do not take may be made of away the slenderness of line. They sour cream. Beat are in no wise related to the hip exone egg and one tended skirts, but at the same time white of egg until they are bouffant, light and airy looklight then add ing. Weird and Fantastic Dresses. one cupful ol Cheruit launched the colored chifsugar aud a cupful of sour cream, fon panel or loop drapery in alternata t a b espoonful ing shades of green and blue draped on a foundation of blnck taffeta. Some s of lard, a little salt, one and of these dresses have a weird and fancupfuls of flour, one tastic look, as is attested by one havf of cornstarch, of soda and two teaspoonfuls ing the short foundation skirt cut in of baking powder, vanilla. Beat well deep points and bordered with silver and bake in layer cake pans. Use any braid. Over this fall the loops and panels of chiffon in green and blue, altilling desired. Ham on Toast. Put ham through the ternating to cover the full width of the skirt At the back are two trailif mont grinder. To one cupful add ng panels of chiffon, one of green and of cupful of milk, a tablespoonful table- one of blue. The sleeves are made In f butter, salt, pepper and spoonful of flour. Cook a few minutes, spread on toast, break an egg on top and s.'t in the oven until the egg sets. Sweet Potato and Almond Cromedium-sizefour quettes. Bake sweet potatoes and remove from the skins. There should be two cupfuls. Add tltree tahlespooufuls of blanched and finely chopped almonds, one of salt, a few gratings of nutmeg, two tahlespooufuls of melted buAdd tter and one egg well beaten. conof the milk to make right enough sistency to shape. Roll lu crumbs and fry in deep fat. Baked Codfish. Soak salt fish In water until soft. Flake one cupful, slice four cold boiled potatoes and arrange alternately in a buttered dish with the codfish. Sprinkle each layer f with chopped stuffed olives, using cupful. Make a sauce, using one f and cupfuls of tomatoes, a tablespoonful each of butter and flour, one small onion, chopped, salt and pepper to taste. Cover with coarse breadcrumbs stirred in melted butter and bake until the crumbs are brown. d lf -- " 1 mm .vMf'V . tiPM Xv II BOTH LOOPS AND SASHES IN.VOGUE with a coarse-tinefork. I"our one can of tomatoes over the meat, then SOME GOOD CAKES. dice a large onion and a large green pepper; put over the tomatoes, place make nnd easy way to lu the oven and bake one and one-hamoderate a takes which L food hours. Remove the lid and baste until all the juice goes into the meat. Is the following: Take one cupful From two to four the child consumes each of sugar, more than a quarter of the supply of and food required by the workiiiKinan. egg whites From four to ten there is a steady inflour, one half crease, while from twelve to fifteen a t e a s p o onf ut of child requires as much food In actual cream of tartar weight as does a person in the prime and a little salt of life, a trifle less than the hardeat-workinlaborer. of vanilla. Sift Any deficiency in ntli oue teuspoonful quality Is much more serious at this h.i nt the cream of tartar with than at any other. half Into age, it flour and put the other weut when half seateu. GOOD AND SIMPLE FOODS. jteegg whites . - I salt and pepper and a tablespoonful cream. chicken. ' 1,1 E- - I 1 Savory J1 Prepared especially for the women readers of The Progress by Julia Bottomley, fashion Nellie and Maxwell, food economist expert, tffWftTif "' Suits for Summer Journeyings of The Emery County Progress Authoritative Fashions, Tasty Receipt and Suggestions for the Home. i ' I ' x ! I : ? " a ' W rs N"?: l dresses that are wearable and charming. In these, too, the novel feature is the combination of blue and green chiffon over a black taffeta foundation so that the shadow of a slim silhouette is retained, despite the multitudinous loons of billowy blue and ' .1 1 ; 1 g fold- egs until stiff ; add the sugar, it in. then fold in the Mour very Bake in a moderate oven M Sjhtly. He linutes. Take four eggs well not separate. Add one cup-Il- l Cream half of water to ttie eggs. i capful of butler, add one and cupfuls of sugar and two and ciipfuls of flour with three of baking powder, )l8?iooofuls flavor with lemou. Bake in loaf or Cake Gold teteo; do one-four- tb Ks. Bake in a Take one-hal- f cupfshortening, one cupful of bread ipse, one egg, one cupful of brown s ror. one cupful of sour milk, of a cupful of raisins, eight (tipped figs, one teuspoonful each of damnum ami salt, l a of cloves, the same of nutlet, mace, one and cupfuls Sour and f teaspoonful ul of one-hal- two-liird- h of-h- one-hal- Oranae Cake Golden Toko one- - of clarified fat, one cup- or .New Orleans molasses, one aWoipnonful of sinrar. one eim. the jti'e and rind of an oranire. one tea- (iwnru! of soda dissolved f in (tpful of cold water, two cunful of Nry flour, salt to taste. Bake in a Mow pun and cover while hot with tatiT and powdered sugar. fupfui one-hal- ll'tle i,we. a little trust, soft impulse, a sudden dream, ir.d life as as desert dry it fresher than a "A A dust mountain HURRY-UDialic one-hal- stream." DISHES. which may l.e (r, tn ten,-,.ii "i read "i one-hal- prepared and are constant de- MMjn time mand. A good Plan for the housewife who is subject to a sud-- d e n short-orde- r call Is to have a list of good dlshe.o in d . clam is a simpler organization we are; but because our teeth we do not wish to be a clam. organization is complex, not simple; but it may work with perfect ease and smoothness none the less. A than ache Hish a convenient SOME MEXICAN DISHES. tell what tie niittt e. ,i ., i, .i,t n "ui,une tor uie meal. For those who enjoy the spicy, peptit soups to be opened dishes of the South, these dishes in r,ve minu.es the pery soup will appeal: 's one easy to arrange. With Scrambled Eggs With H or (..,., niayontiai.se always on Chili. Break six eggs, for sol.Hs. tt S1(lad Is not dlfll- add a tablespoonful of no prepare. A few stewed prunes water and a dash of chill w lettuw win, a good dressing powder for each egg; Ji,L combination. salt and pepper to also salad " J. Detinn ieasyI...Mof ..... Is preparation Beat lightly until taste. . "lui uiem onr iik are well mixed. the eggs Cl numb' crinkle with finely Pom- - into a heated nan 0IK serve witn with bacon fat or sweet dripr icttue'nrh im,yonnflise dressing greased Stir until thick and creamy. pings. Serve on hot buttered toast. s of Chili Con Carnl Take one pound s"ces of bread, mak- of a k one , beef from the round, of PrePare tw fine. Fry two h of' ,S,'m,reschop of steak, pork s""fe well seasoned pound titt, ',. slices of diced bacon; brown or cook P"m,0r' n'lding one tea" the meat in the bacon fat. Into a ketWn m C,irry Pwler. Cook five ift In one quart of tomato, add ont Unti hard- - Cllt 111 tle put onion browned in the bncon chopped 'fh"h rt,u,ov,nR the shells and the tomatoes through a Drua and white sauce. Serve fat. Putting k sieve Improves the dish. Add meat Sjlmnn iai.l and simmer one hour. Just a few "O In V, ran' 8,urn"eat a fl,let on--0f minutes before serving add one can oi l add carefully Hwpi red kidney beans. For seasoning salt surro"dwlth one chili of P,P.Kte,T anJ powder, tablespoonful lD a whitc uce t)lv k ? to taste and one chili pepper dropped and cooked with the rd"C00ked egss cut ,n Into the kettle " bikP.i bemixture. The pepper Is removed fore serving. ,mrry-". dish. Cr"med m Tomato Jelly. cook one qun.i cooked meat, tomatoes for ten minutes, uuu of he r ' POrk or chicken. Wftrouchih of chili powder and cook "u'at Brlnder "d add spoonful rich L minutes. Stir In ten lte suce. in Serve with again of a package of gelatin softened well dissolved until stir cold water; Crenm set 0e-hal- f of h.,ra strain and odd salt to taste, then firm Is awav to cool. When the jelly with ,e, eaten eggs-thr:nd cut 'in cubes; Serve on lettuce " lernon- two "ated chl squares mavonnaise. c.olfttetwo teaspoonfuls "ten, Veal Goulash. rut Into a saucepan and three-fourtdd two of tablespoonfuls of butter. two baWom WTn,llk- - Mis and bake minced onions, and a few slices ofthen brown, until con. Cover and cook drill pew-de- r "WerTdk,?!"00 tender stalks add venl cut In bits, salt and S"Ces water and cok un-'h? fcxier any not I put Do to season. fn" J"st eno"gh water to until tender. cook but dish the h,lm,ng- - Make a rich Into HMOn add the eel-Tni ft0 ,r over rounds of buttered 'f Where a ciawe will (10 - J , H-- . SIT. one-thir- d 1 P one-thir- i,..W WV e - T V d Cafe au Lait Chiffon Frock, Embroidered in Brown and Sashed With Gold and Brown Ribbon. the same eccentric fashion. This dress seems quite fantastic for general wear. Cheruit calls it robe de diner, tres habille. It remains to be seen If the average woman will consider herself well dressed in such a gown. The same designer makes other loop i taf- Draped Princess Dress of Navy Blue Taffeta Appliqued With Bunches of Fruit Made of Bright Colored Kid. green. A dress of this type has al uncorseted the charming semi-fittebodice so characteristic of Cheruit' style. Dark Blue Taffeta, Green Cascades In direct contrast to the looped dresses are draped polciaise or semi-ti- t ted princess gowns with cascading draperies or lovely sashlike jabotft of lace or net flowing from one side. One of the most pronounced novelties In these is a dark blue taffeta with the flowing cascades of a brilliant green. The entire surface of the dress is appliqued with big bunches of fruit formed of highly colored kid imitating rosy cheeked apples, fat pears, cherries, plums and grapes. There Is surely color enough In this dress to satisfy the most futuristic taste. This dress follows the lines noted In some of the early models w hich showed a slight change from the vertical to the slanting lines, thus giving the figure a somewhat vnselike proportion. It is most Interesting to observe the prominent manner In which this type stands out beside the short balloonlike skirts that have the Indorsement of the best dressmakers and the equally short, scanty ones that do not lack authoritatlveness. This season has brought forth nothing more charming than the dresses with big ribbon sashes, the bow of which stands out In bouffant effect almost like a pannier drapery. To Madeleine et Madeleine must be given the credit of introducing the sash and the low hip girdle as a definite and positive note throughout their entire collection of clothes. irfiniiwwiiilYiiiiiixinin"i"'ma e women have been quick to see the advantages of taffeta for summer journeyings: These suits are cool, shed dust, easily cleaned, smartly made and they are that "something different" that makes so strong an appeal at this season. One of these taffeta suits, together d with an attractive cloth suit, is above; they are Interesting because both embody some new style features. The taffeta is a revelation of accurate machine stitching as used to supply the decoration and in the cloth suit embroidery Is managed in a new way. Fourteen rows of stitching at the bottom of the taffeta skirt, put In with a perfection of workmanship that delights the eve, tire repeat d pic-lure- one-hal- iM luwniis ed above the hem of the coat. They finish the flaring sleeves. But the bands of stitching In herring-bonpattern that adorn the coat are even more difficult to achieve and there are groups of vertical lines above the parallel rows at the hem. The coat Is set on a small, plain yoke and has a narrow silk girdle covered with stitching. A detachable cape of duvetyn lined with macblne-stitcbetaffeta Is the outstanding novelty In the suit. The lining Is of the same taffeta. A narrow band fasteus it about the neck taffeta collar. under the rolled-ove- r Peach brown, a soft wool fabric, makes the second suit. A braided pattern, simulating embroidery appears In a band which curves over the hips on the full peplum. The same work adorns (he front of the coat and the collar. On the coat sleeves that flare a little at the hand, a row of make an unexpected finish. good designs table-spoonf- shift and serve with nr"-- n ttiihrmT,ftmMraTiinift,MflM0,'Jy' feta suits, to be worn on the wedding journey. But June brides can't have a monopoly of good fortune and other one-hal- ilippeii cream. Election Cake. ire MONO three-fourth- Torte. Tiike one cupful each tf chopped nuts, sugar and dates, one of flour, one teaspopn-II- I nblfsiwonful of baking powder, two well beaten Date tiT-- other things turned A out for the benefit of June bride there were some new in. 1 Myers. lilf tirfiit bone-butto- Summer Hats for All Tastes ' ft TT IS everyone to her taste in mil A llnery; for fashion Is easy-goinlured this way and that by lovely midsummer bats of all descriptions. Speakheadwear is more ing generally, trimmed than for many summers, but there are so many exceptions to this that the devotee of plain hats will not find her choice peculiar. There are house flounces will be worn for some time many hats that have no trimming exA delightful dress from this Flounces, especially when cept a twisted band of velvet ribbon au lait chiffon to come. is developed in cafe a dress or suit appear about the crown or an embroidered make and in plaited, gold It Is girdled with a ribbon and very youthful. This Is no doubt the motif on brim or crown, or a single stiff ribbon, the brown lame; softness chief reason why they have become al- large ornament of jet or composition statelv, contrasting with the most too popular. But after all, every- placed in lonely and conspicuous state in graceful of the chiffon, which falls skirt. the of thing that is young looking and strik- on the hat shape. The simpler models side left cascades at the surand ingly becoming Is widely copied. So have a steadfast following. But Scattered over the sleeves deliwe may take our choice as to whether a Is neck whether hats are simply or elaborately collorless rounding the we shall wear clothes that are pretty trimmed, their making is rarely simple. cate embroidery of gold threads. evenotable enough to have won perhaps too gen- There is a demand for hand-madand elaborate most The with eral favor or be exclusive at the ex- hats which require delicate and prestyle in Egyptian ning dresses are of missing much that is appeal-ingl- cise needlework. has Much pense embroideries. marvelous and feminine in dress. fashions. pretty of the Egyptian been written Just now navy blue hats tn silk In comparison with the sumptuous-nes- s When thev were Introduced everybody taffeta and georgette) are mak(botli In idnee dress meet apthat has prevailed wondered 'whether they would annual appearance for midtheir one views with ing Most peop'e thought them the war ended, Often they are faced wear. proval summer with tailored suits little the plaithad the joy tery extreme. Only a few straw facing and white a with adorpliant ed flounces. Jenny makes an their tremenfinds them beautifully decforesight to recognize this In year box held a one with the had able jacket dous possibilities, but they for emof Important slightly at the waistline by a narrow orated with white yarn, used backing of a number belt ending in an Egyptian ornament broidering them and in separate orna" entire brim Is It has a plain coat collar and reven ments. Sometimes an Simplicity Wins Signal Victory coat sleeve. made of the yarn woven over wire. full a knife with and length simple, models, Is shown in the jenny's simple flounced skirts, The skirt has a shallow yoke and twe A lovely example and accordion plaited made of navy blue tafabove, picture These gldeplalted flounces. gained much approval. feta with embroidery on the crown In the both of En e caught the fancy Bright brocaded satins are used foi white silk and wool yarns and two There rosea made of yam. A small bat of rnrWonne and the American. lining. that plaited everv Indication s Dresses With Ribbon Sashes e i ;.-- similar character, to be worn with all sorts of dresses appears with round crown and upturned brim made of soft rough braid. Little garden roses are banked against the brim and veiled with malines having rows of braid stitched on. A twist of velvet ribbon completes it. Midsummer translated into millinery compels us to admire the designer, art in the lovely hat of georgette with roses and grapes posed on the crown. It has a facing of figured chiffon and long ties of narrow black velvet ribbon. Its companion is one of those black hats well beloved, that throw a protecting shadow over the face. Wide moire ribbon with a satin edge makes a becoming finish for the brim edge and narrow ribbon furnishes a sash about the crown. wide-brimme- d Gray Popular Color. Gray is the predominating color iu the new tailored suits from Paris. These suits have plaited skirts, which are generally ten inches from th floor. Linen Holds Favor. Linen for summer blouses continues to hold front place In the exhibits of favorite fabrica |