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Show • "\ .' :o:e:~ ~;:~~2~:~~~::i~~! r==~~~:~~e~~=:J ~=~il,~f~i~~I~f.@ =;f~~n~=====ll~e~:;,=o=n~~=e tlatU!rlni Wl1lllo llOthln; more ~lfectire than this TJ white crepe rJth embHiidery, Hose Shall e Wear? ---- ~ T stockings s h a1l we wear?" is the eternal prob· !em of the mod!!~ w:~a:gown ts ready, t eh a h 0 it awalh;-evenbt e ~ 5 oe ose · 1-t>Ut, alae, what continua tashionable, the colorings deepen and Interval~. In general, the Is a U;iht hose to har· tbe dress and match, In the shoe itself. Nudeo with their varying grayiSh tendencies anti shoe ill unmistakably preference. But black either a. nude bose or one acpordlng to co&tume. black costume itself either choice-and also with B~ wh~theRitor one of th!l uew llluea or modlth reds \.be dark is qt.llte a.s modish a. tbe brown shoe tbe be nude itBelf or any of gradations towt.rd beige, belgo Itself. With black host are nude beige nudes misty srays. Or very new r In the East, a new Is gray-beige in tone, y well accompanies the avy blue costume. Modish a distinct Interest in black suede shoe, furtherby this misty e hose. rt woman al'l'ays matches to h~r bose-such is the chic le tee aatln. ~liP· to tnatch the dress 1taelf, i8 the !lose also dyed to ~n:lnt; With vivid red f'llppera and white aowu (a. frequent costume of evenlng) the fieeh hose would ha·ve more 'pink-red cast, while with green slippers and gown their tint would teul! towar4 the misty 6 nver-green. There Is but one way to buy the exactly correct hose 't or the costume and that Is by actual matching. Where shades of hose cannot be sent on approval the woman .nust then wear her street costu~ to the counter Itself. And alv.-ays it b wiaest to take the evening gown to the store and match the hose to It under the artificial night lliht!l Which large stores all have now. Do not forget the importance of this change which night light brings-for hose which are one shade beneath iu daylight change entirely under night light, as do also the gowns they accompany. THE house"'lfe who makes an move the potato, leaving re11t of elfin dough as soft as can be ha.ndled, pat art and science of her cook- unbroken. Season potato with one lightly, roll In thin sheet, cut with ery Is constantly devising new teupoon butter, one tablespaon biscuit cutter. Have ready one cup wa;•s of Ulilng the lett-over parts of cream, one teaspoon salt, and little well seasoned minced beef moistened rout!!, eo that they will tetnpt even 11)epper, stirring lightly with a fork. with little gravy, stock, or milk. Add one cup well-seasoned chopped Form Into sandwiches by spreading 1 l\ jaded appetite. beef. ,mol tened with Httle 8ravy, meat on halt of biscuits, cover with economical a.nd 1\lany appetizing dishes, especially delllrable !or stock, of Worcestorshire !lance. l"ill other half, pressing them together luncheon and supper, may be devised rklne with this mixture, letting it Rt edges. Bake twenty minutes in from beef 'lvhich might otherwise M rise a littlE~ abon tbe top. Put a hot oven. Bro~n gravy may be riece ot butter on each and ~at In poured over them. Serve liot thrown away. o~en . 11 ee f H as b • • llleat Pie. ' Two cups p:teat chopped rather Stuffed Pepper~. Cut remna.nt.ll of roast beet in 1· Parboil four to six green peppers coarse. two cups chopped potatoes. Inch cubeii. Cover "'lth bo1llng l'l"a· five minutes. Prepare a. mixture Pour tv.·o table.,poon.s of melted butfor slowcook and onion trr, add small Jy one hour. Thicken gravy v.·lth of cooked rice, cooked beef, seasoned ter over potatoes before mixing. :ttour diluted with cold water, and and chopped tine. Moisten with a Moisten well with milk or stock, usseason with salt and pepper. Add little brown sauce or white sauce. ing at least half a cup. Season. Melt potatoes cut !n one-fourth Inch ellces, Stuff the peppers with this mixture little butter in frying pan, put In V<h!ch have been parboiled eight min· and put buttered bread crumbs on hash, cover tightly, cook slowly on utes in boiling ,saltetl water (or they top . Grease a shallow baking dish, cool part ot stove for at leut half may be omitted.) Put In e. f;reased place peppers upright In dish. Bake an hour. It ehould be brown and baking di~h or cuserole, and cool. about twenty minutes In moderate rather crusty on bottom; if uot, InCover with baking powder biscuit oven, basting with little water and crease heat for a minute. Sa1·ory Meat Loaf. mb;ture or pie crust. Bake !n a. bot butter as they bake. They may be 'm·en. M11.ke aeveral tneislons If cov· served on small pieces of tout, 1t One pound soup meat, one ~up liked, and surrounded with brown atock, one teaspoon celery stlt, oneered -orlth pie crust. avory, snuce or tomato sauce. Canned pl· fourth teaspoon Summer Twentieth Century Hash. cnion, chopped, one-fourth teupoon Ha.ve baked six medium sized po- n1entoes may be ueed. sweet marjoram, half teaspoon salt, Surprise Biscuits (With Beef). tatoea. Take a thin slice off lengthMake a baking powder blsc:utt' one-fourth teaspoon pepper, nutmer. :w111e. With a spoon carefully re- Iy. As soup meat bas lost much of Ita t'lnor, but still has food value. 1: should be highly seasoned. Breakfast Dishes For Children .. 2 to Years Six Strand Embroidery Cotton. Fruit. I find that six-strand embroidery One-halt to one orange, either ·ths cotton is an excellent thing with which to mend colored stockings Julc~ or sliced, or small bilked apple, that are so hard to match In darning or two to four table~<poonfuls of pi M.uce, or stewed prune~. cotton. Cerea'J, In the choice of jewelry one finds One-third to two-thirds cup 11 number of Interesting new features . cooked cerPal. Whole grain Gold and silver are being used In a. are be~t . Prepared cereals combination In much or the new used for ,ariety, but not bijouterie, a. notable example being St-rre all cereals with plt~t~ rnsemble bracelet of three bauds, and little or no sugar. two or gold and one of sliver, in a or molasses Is bet ,r clever ribbed etl'ect that represents sugar. cotded s ilk. I:gg f1l Bacon. ------One or two sllc s of cri~p . well• cooked bacon or au egg-rocrambled, boiled or poached-Mver fried., 1 Bread. One or two FmaU ~Iicea of zwle•. back, bud, crisp toast, or dry bre d Whole wheat and graham bread a best. Spread thinly with butter. Jenny employe r;llvflr la!ne, $Oft .;n Milk. chiffon, for a ' sumptuous evening One cup or glass. In cold weather dre!l!, embroidered in crystal and liltehen Curtalas. may be warmed tor two-year· milk ~~enim~e~~hfficmtai~.I============================================ fringes It lavishly with cryatal o1d child bly made, Cocoa, l<trands falling In floUllce fashion put a. three-inch bem top and llotover a hilver lace hem. 'fhe bern, may be g!yen occa,avcu'\''~ to toom. It they shrink after washing too, follows the approved slant, children. one has iufflclent llpace to let them drooping at the back. A rhinestone At leaM elg ht outnckes oat.r dow-n, also, you eau reverse them. • 1d be a eu or milk . - 1;1rea1uast h · shou c]up fastenB the ellver ribbon sash sc the wear Is equal. The same idea 1ng 1unc es 1o morn Give _, • . in front ; rhinestones embroider the can be carried out on all washable only when physicians sp Mvtse. Chll· th v u kl' It h 11 <! t curtains or draperies. ec me. drE'n oYer 3 years of age and those e as eco e a,e. • • * • • with poor appetites 1 ay cat other 'Benotatfng Slips. A dinner dress of velvet Is softly me:1ls better if they ,ttaye no morn· As my princess slips always wear draped and blouses over a hnug gir- ing lunche~ . out at the top 1!rat, I always replace dle. The bodice fastens with lou-; them by sewing a brassiere to the Leggings are madf' or sue<:Je leath· ties of sih·er crystal beads to match pr,ncess slip after I have cut the top festooned embroidery which marks cr and are to be woru OWT l h~ ~hOP3 • off to make the desired length and the hip-line. All beads are luxuriat- in cold 1veath,.r. Some eJ.:tend above tllen making a vent where the braeing In the sunshine of fashion's fa- tM knee and others rroch just below ~!ere closes. • ''Or, those of the times making up In the hnee . '~-----~ • • • nun1bers what they Jack In bulk sheet irolf cut the ilzot of p1ece A For Spigots That Spluh. ThE')' embroider and fringe eJ.:quis)'OUr oil t tove and laid of top the of rub• spigot each to attach and Buy ltely. ~ill keep pots and e;tove tbtl over ber tubing long enough to reach the • • • t.ottom of sink or tub. These also Front draping 1s all 1n the mode kettles dean and spread the he~t $0 that one burner w111 often do <~11 s een·e to direct a stream of water and •· satin evening go'l'.·u achieves coohing you "l: h Into every corner and likewise to till It by the dever expedient of extend· ,.~ssels that 11bould not be stood In· tng the back In girdle effect aud add· ~Ide of Fink. In& a sa.sh. 'The £kirt 11 pleated all • • • around below the ~;lim bodice and Cleaning r elt ll&ts. ll.et;h·colored mousellne tills the V. "\Vhen cleaning felt hata bruab For decoratlo\l e. jeweled buckle at thoroughly, then go over surface llie v.·aist and a t!Ower applique near with :One sand~er. If very aolled, the aboulder. '!bil! 11 a $Up-over use stsoline and a llght woolen &own. • etoth and rub the felt well. • • • Old Draperies• The Right l'attern. Sl1tne et 111, In fa.ct ma.ny, are tl"1• A!ter uslnc patterns, If the vic· tnt to Jllike our last year'a draperies ture or the :pattern is cut from the last another seuou. Ullleaa th.e maln&tructlon sheet and pasted on the f~rld is sun-proot the iJlO&t c::ateful 'F.nvelope containing pattern, and wulllng will fade It. So l -oruh. numbered, it will be easl!y dlst!ngthin starch and lro:u mine and buy a ulr.hed ftom other patterns without box of ordinary WIIX crayons. Spread taking entire contents from envelope. them out on a table and ca:-et\:..lly / color ea.th 11ower. or design a15 1t A method of cleaning steel !s to may be and the etl'ect is very :znuch ~-o a. r.Uce of raw potato, then pollth like hand painted material. And the ~·ith a bit of flannel. If the steel Is crayons uo not raae. ruHy use salt wet with hot vinegar, then rub with fiann~l. Substituting for Potatoee. • • * Macaroni and Epaghettl ate the Run horseradish through the foodtwo most popular substitutes for~ chopper, when preparing 1t; Sal'es tetoes. They make up for the r.tarcb Utne aud does not maf:e :rour eyes ~;mart as the usual way of grating it Extremely :fla.tterinr is the superbly timple da.ncing frook at the left, of white georgette lo&t when potatoes are out of the diet Noodles and dumplings are other doe~. crepe becomingly trimmed with crystal and delicately colored beads. • • • In the center is a very luxurious import of rouge colored georgette crepe, eJaboratel;); em. tqually good sub&titutes. Others are rice, cornmeal and hominy. E;,·en To keep ·bites of eggs from fall- broidereq in sequins and beads. The skirt is entirely of crystals and decidedly effective. if 1!:&" atter they ha\'e been 'Whipped &dd At the right: A strikingly sophisticated gown for the matron is this model of coral elvet the saving In price Is only trtJHng s small amount ot cream of tartar c:ombined with gold m~tallic lace a.nd gold metal cloth. Pastel shad•11d beads make an inter ting substituting these foods adda a wei· ,.;c:.~'!l!f".~"= come nrl€ty to the famil~s diet. while whipping. trimmingo. 1 WHERE CRYSTAL LENDS ITS GLEAM • ) ===========>==..:;:; , ... ' ( |