Show u cs I I. I SY s' s G c I iJ I Y BEST THINGS NEAREST The Tho hest best things thinS's arc nearest Then do Llo not grasp gras p at tho stars but do llo life's lifes s plain j common work worl as ns It ft com comes comos os certain tain tn n that dall dally duties and dally bread 1 aro ro the tho sweetest things o of life lite KOAST Serve with Hh tho meat ment course courso one starchy pUnchY vegetable and ono ano green or succulent vegetable When hen tho the dinner salad Is served with the meat course 1 let t It take tint th place pIneo of oC the tho succulent vegetable I Beef Do not serve at nt a n. private ato table two vegetables with tho the same same course course nor the tha namo one ono at two o courses at the sam o meal For In Instance ta c do not servo serve g sweet and whito potatoes together serve selVe ono one or r the other un less ices a choice Is s desired d and do t not serve e potatoes with tho meat If It they haves have been served ened with the fish Serve with baked or roasted ribs of ot beef bed a n. choice of ot the following Starchy Mashed Starchy Mashed browned potatoes baked sweet potatoes browned sweet rv potatoes baked hominy Yorkshire York York- shire shiro pudding dumplings Succulent or gr green en String String beans now new beets new lima beans scalloped AJr baked potatoes c eggplant stuffed d wIth cucumber parsnips l kale ale asparagus gus KUH carrots With a baked fillet o of boot boet always alwn's u n mushroom sauce and sweet or white potato potato potato po po- po- po tato croquettes and peas i With Ith broiled fillet sauce Hollandaise md lid French salad or cold asparagus us With 1 broiled sirloin steak steal for dinner tufted stuffed potatoes sweet or or po potato potato potato po- po tato croquettes and peas peaR string beans asparagus mushrooms or 01 baked toma toma- to toes I With h sirloin for tor supper or lunch I f Trench French fried potatoes hashed brown browni i potatoes or creamed hashed d potatoes and nd plain celery or lettuce with French dressing dr With a n. rolled steak tomato sauce I bl baked sweet potatoes or white potatoes pota pota- toes tyes and starved turnips or carrots I With a 3 pot roast and boiled beet beef II nerve ne plain boiled balled potatoes plain boiled turnips or baked squash and any of ot the Various parlous forms of ot cabbage V With th boiled balled corned beef beet serve cabbage cabbage cab cab- bage kale hale dandelions or or turnips greens and ami plain boiled boned potatoes With Ith brown stew serve tomatoes or j I baked tomatoes potatoes and dump dump- lings kings With beef beet a a. la mode a mn of ot ote e vegetables with brown sauce With Ith plain boiled beef beet boiled boned pota- pota j t and string beans beane or browned parI par- par I J sn snips 1 f J With hamburg steaks brown or to tomato tomato tomato to- to mato sauce sauco or stowed stewed mushrooms or sw sweet ct chillies With 1 fresh boiled holled beef beet ton tongue serve Sl stewed raisins carrots and boiled rice t 1 With VIlIl hot salt boiled tongue serve cr poi potato po po- II i tato taro salad la cc ami rye 10 or black bread With stuffed heart servo potatoes and beans carrots or parsnips I With creamed chip beef beet corn cornbread brea broad bread 1 or mush bread or graham mutI mut- mut I fins I I e Party Dessert Materials Marshmallows Materials Marshmallows vs 35 granulated Dialed gelatin 1 tablespoon sweet cream 1 cup sugar ugar 1 tablespoon vanilla VAnilla vanilla va VA- va- va nilla 1 teaspoon eggs 2 brandy 1 ta ta- ta Utensils Utensils Paring lc knIfe measuring I cup uP tablespoon teaspoon egg egr b beater 1 mold Directions Take Directions Take lkc 35 36 marshmallows I lows and cut each It In three pieces mix 1 with these enough powdered sugar to L prevent them from sticking together jono ono one tablespoonful of If granulated gola- gola I tin d dissolved in boiling bolling water take one of oC sweet cup cream one tablespoonful I of ot sugar and one teaspoonful of vanilla mix with the gelatin s when I cold cold together with the eaten beaten whites white of ot two eggs Into this mixture put the and a generous table table- of ot brandy ut tI aside Ide In a aa I a verY crY cold place until set Just before f turn on a plate and decorate cach each with mara maraschino cherries and an an- cUca cut for tor stems and leaves leaver or chopped hoppe 1 pistachio nuts The marshmallows lows Iowa ma may bo be purchased In colors and I this can cnn bo ho tho main color scheme anti and put pill p t It Ic together In hi layers rs of oC white pink and green or the they may be he mol molded td and In individual molds mold If your cream Is la heavy this dC dessert Mert is Improved U by whipping the th cream 1 Latest Modes In Dresses Such Sueh nice clothes arc are being worn Just Justat at p present b by girls frocks and suits that hn have o a a. fresh Individuality about them and do not content themselves with aping tho fashions of ot their elects There Is a great deal of oC Attraction Inthe In tho the accordion pleating and In the little frills and flounces that are worn b by girls and all of oC these are aro to be bo found characterizing the new styles For out of ot doors light woolen goods shepherds tartans plaids Rn and plain ser serges seres es make maleo up most admirably In 1 kilted kilted kilt kilt- ed cd styles styles either either In accordion plaits or orIn orIn orin In larger folds Colds and worn with a plain coat they havo o an air nil of oC novelty which mal makes 3 It certain that these will bo greatly appreciated when spring comes round again Even accordion skirts nrc b by tho the thoa way a gored so that there Is no appreciable ulness round tho the hips while at atthe tho the hem horn their Is only relative for tor they do not measure more than three yards ards round and often not so o much as two and n. n half The Tailored d Girl Not Infrequently an nn accordion skirt especially In a check or a n. plaid Is 19 made malIc with a l. l coat of oC plain cloth with In that case facings to match The favorite f. coat form Corm for girls Is the same In front frontas as we wo aro am wearing an and fairly deep and rounded In tho the fashion that seems seems' to have ha the knack of 01 giving slimness to tho the stout and a a. svelte S outline to the slight tho the back Is of or the variety with single side scams seams Girls arc are taking very kindly to Russian Rus nus- sinn sian models of oC velvet ot bordered In tho old fashion with fur Cur A world famous artist was seen tho the other day In Ina Ina ina a peculiarly effective Russian dress which might easily bo be copied Tho skirt and the tho upper parts were of oC bright ht green velvet ol and over o this came a long loose belted blouse of 01 black velvet outlined with narrow narro sl skunk At Atthe Atthe the back and showing just a little in front there was a 11 bolero worked in to rich brilliant greens and blues and In reds of or tone |