Show GOWNS OF THE MOMENT Afl A1T Have You Eaten Them Until you have oaten n coddled egg you dont know Just how delicious n soft boiled egg can be have your water boiling and havo ready an earthen bowl or Jar ot some thickness which you have previously made hot Place your eggs In tho bowl and pour on tho boiling water Then cover tho bowl with a tight cover and put over It also a cozy or n folded napkin In five or six minutes tho eggs will bo done soft boiled to n consistency that it is Impossible to gain In the ordinary way Ono beauty of this plan is that the eggs are placed on the tablo together with tho fruit cereal and coffee and by tho tlmo ono course Is finished tho eggs are ready without the necessity of watching over a stove or of getting up from tho table to go after them In tho absence of a maid Stylish Walking Suit Tho advance showing of spring suits has a decided preference for lightcolored cloths and tho now American Beauty red promises to bo exceedingly popular Among tho less I pretentious models in this shado is I one which may be easily and success I t fully copied by the home dressmaker Tho circular skirt has stitched strapping strap-ping of cloth around bottom and at knee depth Is In points at set intervals inter-vals A postilion Jacket Is also elaborately elab-orately trimmed with strapping and cutsteel buttons Dominant Summer Styles The three styles that will be worn most of all this summer are very much like the old styles It seems absurd ab-surd to mention them as new yet they have points which make them new There is the princess skirt coming up high enough to form a corselet or girdle with the overhanging Eton short In the back and long In the front There Is tho style which shows a great deal of machine stitching the plaited skirt with abort pony Jacket I half loose front and back and trimmed with braid or embroidery Tho kilted skirt with Eton coat and girdle made of cloth or linen or thin summer stuff will be worn again And there will be the circular skirt with little loose coat nicely trimmed with hand work and made along tho tailored tail-ored lines with plenty of stitching and scams very neatly finished And last though It should havo been first comes the circular skirt with its neat blouse finished so that it makes a handsome suit for the street These styles with their variations varia-tions and modifications actually form the list of the summer suits Laces Everywhere There never was such a lace season and the fashion is most prominently displayed in waists Venetian and Irish crochet are undoubtedly the favorite laces Just at present but almost al-most every kind Is seen Even the old faahloned Spanish lace has been revived Combinations of lace are very much liked Cluny combines well with the crochet laces and valen clonncs seems to fit In with almost all other laces Valenciennes however how-ever Is almost always better by Itself for it is tho simplest of laces and loses its distinctive charm when too much elaboration is sought for Timbale of Potatoes Cook drain mash and rub two quarts of potatoes through a colander put them in a saucepan with six ounces of butter two whole eggs six egg yolks salt popper and nutmeg Butter a tlmbalo mold sprinkle with dry crumbs roll beaten oggs all over tho Inside and bread crumbs again Put tho prepared potatoes in with a little more bread crumbs and small pieces of butter on top bake for an hour in a moderately hot oven Put on a hot dish allow It to remain for a while then take off the mold and servo quickly For tho next follow the mold and servo quickly Favorite Colon While at the moment mauves and grays are the reigning colors bronze brown moss shades and navy blue will again bn nnmnc the fashionable shades of the year Apropos of navy blue ono of the prettiest costumes yet shown In this color has n scroll of coarse Bilk braid on tho front of tho bolero with collar cuffs and belt of dark chestnut There Is n tiny vest and hem to tho bolero of Ivory cloth the sleeves being puffed from elbow to shoulder whllo tho skirt Is plain except for an edging round tho bottom bot-tom of the Riuno kind 1 of silk braid which decorates tho bolero lIDQudoir niideoc e s Taffeta coats will bo extremely modish in tho spring Evening gowns of chiffon velvet are extremely good style Touches of rich old gold and black used together Is a new note There Is an effort to push soft heavy surah silk for street wear Cashmcro In all tho new and old colors Is among tho spring fabrics Plaited skirts continue to bo worn by extremely wellgowned women Braids and gimps como In all colors to correspond with tho now cloths Separate coats of cheviot and covert cov-ert cloth aro to be worn for morning Eyelet embroidery oa silk cloth or wash goods is as much favored as ever At swell affairs In Paris scarcely I anything Is now seen save tho corselet corse-let skirt Tho polonaUo has conquered It has followed closely upon the princess gown and bids fair to equal It in popularity pop-ularity New Dinner Curds Are Here Tho spring dinner card has arrived ar-rived They aro as suggestive of balmy days as they are of color and beauty They are shaped in garlands gar-lands which are meant to hang from tho side of your goblet Theyre a pretty bit of color adding not a llttlo to the decorative effect of tho table as you go into tho room the cards Just raised from tho white cloth enough to bo displayed in tho fullest wayThose Those other cards with a folded bit pasted upon tho back by mcnnu of which they are made to stand upon the cloth are the next prettiest of many styles shown Whatever your flower scheme is to bo can bo repeated In these cards red roses or pink ones daffodils or carnations all havo their copies In cards From Leftover Vegetables Possibly both fresh and canned meat is altogether lacking but there are some cold vegetables on hand somo cauliflower parsnips or carrots Put on tho frying kettle and make somo fritter batter and one egg ono tablespoonful of baking powder to each cupful of flour When without eggs Increase tho amount of baking powder says the New York Mall Add the vegetables to tho thick batter with more seasoning if needed and drop by small spoonfuls into the fat which should be smoking hot and cook until brown or dip each piece In tho thin batter until coated and cook In the fat Slices of hardboiled egg pieces of cold fish raw oysters chopped clams these and a dozen other things may be used with this fritter batter mixture ll 111 tI nro IOUSE TrVJ3 An olive placed in each bouillon cup I before pouring In the bouillon gives tho liquid an added and pleasing flavor fla-vor Coarse salt and vinegar will clean enameled waro that has been burned or discolored The same will clean brass or copper Before beginning to mix cakes at all see that the tins or molds aro carefully care-fully prepared For rich cakes tho bottom and sides of the tins should be lined with double paper cut to the size and well buttered Housewives should know that paper pa-per bags are made of a compound of rags lime glue and other substances mixed with chemicals nnd acids When dry these can do no harm but a damp pnpor bag Is not flt to touch any sort of food This being tho case no food of a damp or juicy nature ought over to bo kept In a paper bag The Dyed Laces Since tho beginning of tho season women of fashion have shown a pre dllectlon < < for dyed laces which has developed de-veloped into a positive craze In the sober shades black dark bluo and brown easily take tho lead whllo palo pink bluo of tho latest pcrlwlnklo tint mid delicate green are chosen for lighter designs Tho nemo of smartness is expressed In a blouse of black silk cluny lace which falls over a round girdle of garnet gar-net satin liberty caught with n buckle of dark bronze Tho trimming ot the design is exquisitely simple being limited to a round yoke of black valen clcnncs Insertion Tho sleeves are puffed at tho shoulders and havo deep fitted bands of tho Insertion extending to the elbows and finished with ruffles ruf-fles or soft black and white laco Tho blouse Is built over whlto silk having tho effect softoncjl with on Interlining of white chiffon Valenciennes is certainly tho most fashionable laco of tho season for no matter what other ornament is employed em-ployed In tho smart decorative schemes it Is always called upon to add tho requisite touch of softness w f r zct J 4 Fancy straw with figured ribbon buckle and feathers About Your Muff Dont use your muff as a shopping bag Tho furrier says a great many women do this and that Is why their furs soon look shabby Muffs wore made to hold a pnl of hands and perhaps per-haps a purso and handkerchief They were not made to hold bundles It you want your mutt to keep nicE you mustnt huddlo a package up between be-tween It and your fur boa This rubs the hair off of both Never throw the muff down when not using It Hang It up by Its cord or a loop and in such manner that It does not rest against anything Tho greatest care must bo taken of furs particularly of lynx which Is an extremely delicate fur i I Ribbon and Ruchings An excellent effect Is obtained by threading ribbon in and out through ruchlngs of lace even when no legitimate legiti-mate opening Is left for tho purpose Strips of crepe do solo are also pouffcd In between bands of lace or ruchlngs where the edges are Irregular Irregu-lar the crepe being allowed to pouf out here and there Just few light stitches will keep It In position Coldslaw Take tho portion of cabbage which has not been used for tho soup shave it into fine slips put it Into a deep dish and pour over a dressing made In the following manner Beat up two eggs add one gill of vinegar and water mixed place It over tho fire when It begins to thicken stir In a piece of butter the slzo of a small walnut a little salt and a teaspoonful of sugar when cold pour It over the cabbago and stir It together Before sending to table sprinkle with a little black popper u i i ii 1 1 t r a a l t i j < fl r seaf Blouse of embroidered pate blue White panne velvet blouse with all satin and chiffon yen buttons and Duchesse lace gulmpo |