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Show EMEfo COUNTY PROGRESS. CATTLE DJ M.E. UTAH 0 61 HJ3 T XMF Fi Authoritative Fashions, Testy Receipts and Suggestions for the Home. Prepared (Sjc:ia'!y . fcjpwMji m rsxi SOME WITH CHICKEN. WAYS -- tv; , iy ,1 n'io e ni 'I1'1'-'- 1 and slill revere himself heart." :, -- pect of far, st !n':c.i mount or chicken will ,!Kh. making a most nourishing ma n economical mid w,:;i A abides with him alone silent hour of inward .', sea-S11- 1 :. dish. Take two cupfuls of rice, one cupful of chicken, a cupful of chicken gravy, a hit of onion ami hake until well heated. Serve from the baking dish. Chicken Loaf. Chop the meat from one chick en. iMl! inn' cupful of cooked rice, one ,;g, cupful of chopped celery, i.iiffmi! ih cupful of milk, one-hal- f cupful of nut meats, one small onion (Implied, ami salt and pepper 10 taste, knll in .1 lout; loaf and hake. Chicken and Corn Pudding. Take ihii cupfuls of cold cooked chicken, cue cupful of sweet milk, or cliicken corn, two Mink, one pint of sweet and one eggs, salt ,i)il pepper, of sugar. Cut chicken into small Piis. season with salt, parsley, :iml diiioii. Mix with corn and milk, add ihe beaten eggs and place chicken in Hie bottom of the pan: pour over e die corn mix: ure and hake in a oven until a delicate brown. Serve at once with a sauce. Escalloped Chicken. Place layers of cooked chicken in the bottom of a I'littered baking pan, then a layer of (nuked fir, hominy or bread crumbs; repent until all is used. Sprinkle with coin meal which lias been mixed with pepper and salt and pour over a cupful of white sauce. Use another cupful f white sauce between the layers. I'itke until well heated through. Serve niie-iuil- mod-crat- hut. We have no !nt?!'?aual risht to b wl en t.Murriauon l.cs at our .v.nd, and we have v spiritual rinht '.o be weary when are at stake Anesgreat morji jssue5 ,r dessert. T Ii e r t i.re thousands of kinds of cookies but most of them ihhave same rouminrvn. By - adding i tie g, hi! of !,:; ("Pier in pepper chopped, two cupfuls tomato and one tablespoon-''r- . Cook the onion and the btrter. add the other - and pour over hot, cooked winy and serve hot. ingredicM rice. nuts. spices, fruit, choM.bite and various flavors, tisin; different forms for cut- ting, one may have an infinite variety with the same base. White Cookies. Take two cupfuls of sugar, on., cupful of shortening, one teaspoonful of soda, two eggs unbea'-- t half a teaspoonful of salt, one cupful of buttermilk, one teaspoonful of baking powder, nutmeg to taste. Mix as soft as possible. Ginger Snaps. Take one cupful of shortening, one cupful of sugar, one f cupful of molasses, cupful of wnter, one lablespoonful of ginger, the same of cinnamon, one teaspoonful of cloves, and one teaspoonful of soda dissolved in a tahlespoonful of hot water. Mix and roll, adding tlour k make a soft cooky. Nut Cookies. Take one cupful of f ground nuts, two and cupfuls of sugar, on cupful of chopped raisins, one cupful of shortening, three eggs, cupful of cold f wtiter. teaspoonful of soda, one teaspoonful of nutmeg, one teaspoonful of cinnamon and flour to roll. Chocolate Cookies. Take one cupful of sugar, one-hal- f cupful of shortf ening, cr.pful of sour milk, f one and nne-hncupfuls of flour, f cupful of walnuts, one egg, teaspoonful of soda and two squares of grated chocolate. Frosting. Three cupfuls of confectioner's sugar, one whole egg, three Add the tablespoonfuls of cream. sugar, a little at a time, and spread on the cookies when they are nearly cold. This frosting will keep indefinitely if well covered. Macaroons. Beat two egg whites until stiff. Add one uipful of sugar carefully, then stir in one cupful of ground nuts and two cupfuls of corn Add salt and flavor with flakes. vanilla. Drop on a buttered sheet and hake in a moderate oven. one-hal- one-hal- one-fourt- h one-hal- one-hal- one-halone-hal- ', t" liver! tn:i!.'Ai vQturrl-- v n V. .uniiness anil pi'Aru of hope. counsel, but the speak- - 'ii M !t:Y "st 'Ti' vhiili gives persuasion An e. ieal and lc pr( I 1 SEASONABLE NEW TO TRY. tie Sill to tasty dessert may as follow?: Boil one good sweet potato cut in cubes, place in a pan with sugar i and wsiler and boil until quite thick. Remove from the fire and serve with t lie sirup when cool. mid water should make suf-t- o soak the cubes well, r. ticielit -This las Orange like mn ri'nii.frlo I? a most con- t to have on hand for var-'s and makes a fine medium ii'uits ns strawberry mid .'ellyT!Us THlielit ions ,, for s, reach '' refuse to jell. The the other fiav- ws, "ild be made In advance as tl tteel two is- needed for it to be-' com,. '"(High. Remove the rind from o " u'e orange in quarters and ''tit t! ''I into thin slices. Break t! n nto actions and slice thin. Add th ,:' P of hnlf n lemon and cut all of 'i'ld Into thin pieces. Pol- low (j,. hie process with "f tl i'niit. Place fill in n In I'rfa Ih, "ver with cold water. Let ' cool place one day. At the end time turn Into a saucepan notigh water to cover the frint 'iiner for an hour or more. till';' '""Is can be pierced easily ",;iw. Kepp (he wnter nt tn'e !,,vel. VhPn t lie rinds are ten-- " Iter "'to n jelly bag and drain h. sneezing. Use equal meas-'- " lifes ' tin, I sugar and cook until the ,1 drop sharply from the spoon. '(,!,': "'' ''"oking for three minutes, r, inf0 R'nsses. Cover and set " thicken. At Ills ... SPII?n u,xt year, wun can n es , .,,i nt tne Present hom - . , prices, oi.m e t9 far chetiper than ,n'" ''ouRht cnn.ly at ill! Ce Ii tl - one-fourt- h ' ' V, IT : Ik,-!- ' ,e the confecf. Let us use our treasures when they will Rive us and those we love pleasure, and when usinjj them will reall count. The following is a New England dish which had much vogue in colonial times Pork Pi e. baki'i.' dish with pastry or biscuit dough Interline the paste with thin shavings of salt pork. Fill the di-- h with tipples pared and quartered, then sliced; with cinnamon and add a few table-- j spoonfuls of inolassex. Cover with thin slices of pork and then with pas a try or biscuit dough. Let bake in moderate oven about one and one-hal- f hours. Serve hot as a main dish for luncheon or dinner. ounces Oyster Chowder. Cut four cook and let cubes into salt of fat pork over n slow fire until all the fat is extracted; add one onion, peeled and cut in shreds; stir and cook slowly until the onion Is yellowed and softened; add two cupfuls of boiling water and let Planner 20 minutes or longer. Add cook two cupfuls of sliced potatoes and until the potatoes are done; add three of oysters; cupfuls of milk and a quart Sealet cook until the oysters nidie. once. at serve and needed as son Panned Chicken With Corn Fritters. a Joint n young chicken and set into of over a cupful pour pan; baking i tK n.,,1 let cook an hour and a half. bas-tini-j every ten minutes with broth or hot fat. When tenner remove in bot serving dish and use the liquid Season n siuce. making for the pan cooking with salt the chicken while liked add n bit of if and and pepper reserve and fat the onion Skim cupful cupful, add well browned ; mid of flour and cook till and two cupsalt and pepper if neededthe chicken on Serve broth. fuls of with fritters. a chop plate surrounded a c one-fourt- one-fourt- h , f; - vsb ' be a picturesque winter, but in reality the new styles are quite practical, ex- - n 7 cept for evening gowns, and those of Ihe more ceremonious order; we (h not find many pannier dresses shown in the Rue tie la Paris; tiie Louis XIV and Louis XV outlines are much In evidence, but now that v:e have settled ',je KiiiB'i?'"' A ' Styles in winter coats, launched ut ihe beginning of the winter season, proved so altogether satisfactory that n there has been no need for the of new departures lu them. Manufacturers had only to feature and emphasize the points that uppeal-t'with such success to the buying public, as they turned out new examples of established modes. Using the softest of tldck and pliable materials they have exaggerated the big muf-le- r collars, the roomy sleeves and the feneral ample nppearance of the top-toof the early season. In everything (but price) the coats of today suit the smartly dressed woman down to the lst detail. She grumbles at the of prices but she pays them. The story of winter coats draws to I close with the introduction of interesting new ways of putting them together; tricks of cutting and shaping the sleeves or of adding decorations that are unusual, or varying the shape )f the huge collars. The two handsome models pictured bring out these points d down a Taf- ultrn-sensatlon- models seem to have disappeared. The new Louis XV bodices can be fastened at the buck, nt tine side or directly in front. In each case the fastening Is made as Invisible ns possible, unless a close row of small buttons be introduced. Premet Is using a great deal of taffetas, plain and shot; but Indeed the same thing may lie nald of all the other famous dressmakers of Paris. It is the year of taffetas. Chez Redfern recently saw a won derftil wrap made of moleskin-pickeskins which was lined with rose brocade and finished with an enormous collar of mink. The combination of fur was unexpected but very successful. Mink is to the fore for every jiosslble purpose. Mink barrel-wrap- s are In great demand, and the linings nre always an important point. The loveliest brocades nre used for this purpose, and also shot taffetas with irregular designs worked in fine silks, or striped taffetas with running down certain of the lines. Linings are once more of vital importance. It Is now so much the fashion to wear handsome wraps at restaurant teas or afternoon dances, throwing them off carelessly over the back of a chair, that it Is really necessary to give close consideration to the linings. Musquash is more fashionable than ever and it is often combined with mink in collar form or with kolinsky. For young girls an entire wrap of musquash is considered more correct than one trimmed with another fur, and, as a matter of fact, a big, loose wrap or circular cape made entirely of musquash is a particularly youthful garment. I have seen wonderful capes which were arranged entirely In graduated flounces and made of astrakhan or moleskin. It is easy to understand that such mantles need to be most carefully cut and fitted ; otherwise they would look very heavy. - '' - d feta Model. little (he 'Hill--- f Intro-luctlo- Back View of the Popular Blue ' coats of approved materials made up approved lines. But the coat at uo left reveals a yoke and sleeves cut la one piece nnd a muffler collar that is shaped differently from the original and model. It Is made of silvertone, with big patch pockets and depends upon narrow braid and buttons for a striking embellishment. It seems like painting the lily to add uny atlorment to a cloth so rich but it la done, by way of variety. in the handsome coat at the right the outlines are much the same as those In the coat of silvertone, but the designer pursued a different path to arrive nt the same goal. Uncut Bolivia Is the cloth used and the sleeves are covered by a braided pattern that enriches even this luxurious material. The most voluminous of all muffler collars snuggles up about the throat and a narrow belt of the fabric draws attention to the fact that there la such a thing as a waistline, without getting very near to it. In on much-copie- d Resort Hats Do Their Turn y RECIPES. Line - d j SOMETHING JVsW tight-fittin- cooky Is often till sweel to serve w.'h a cup ot tea or with some light lf Chicken Pie. Take two cupfuls or more of the hits of chicken left from a masted fowl, add any gravy left, a stalk of celery chopped, one chopped rich m:i; to make suliicient moisture, season well and cover wi h :: k nr Bake until powder biscuits. li'iiun. Mnve the chicken boiling hot lefoiv :!:, Iiiscuits are placed or they "!' ''ft he as light. Serve piping hot. Creole Chicken. Take two cupfuls 'f (Mii.ed liCken, one chopped onion. ( CHAPTER ON COOKIES. small cake in NEW PARIS Here are two sketches of a costume which may truthfully be called "the newest of the new," writes a leading 1'nris fashion correspondent. It Is a Preniet model and it represents all thflt is original and novel in the I'nris world of dress. Here you have the true Louis XV outline. A robe made f taffetas in two shades of peacock blue, mounted over a black lace under-- . dress and finished with a plain, corsage. This corsage fastens, almost invisibly, down the hack and it Is important to observe that the neck opening is quite unexpected. In front it is cut round while at the back there Is a pea!;, ending in a small bow. This is one of rremet's new Ideas and this particular model has had a great success. It will be copied widely and In many different uiaterhils. You will see that the skirt is mad-i- n two parts, one side in pale blue silk and the other in a darker shade. The corsage Is In the light color, with cuffs of darker blue. Absolutely no triminlng'is introduced on the corsage. This Is an Idea which is generally followed by the leading dressmakers of the Rue de la I'aix. Nowadays one rarely sees an elaborately trimmed bodice, and many of the more expensive models are plain, as Indicated in the sketch. It Is very important to realize that these fitted corsages are worn over what may be called "a natural corset ;" that Is to say, there is no Indication of a small waist, the outline Is intentionally boyish and for this reason it is youthful. If you have seen the jackets worn by French fencing masters you will realize at once the effect which our great dressmakers wish to obtain. Stiffened at the Sides. The Premet model was slightly stiffened at the, sides, right on the hips, and the silken material was gathered at the waist. The corsage was separate, though It looked ns though it were attached to the skirt. These fitted bodices are going to be Isnorart A the women readers of The Progress ty expert, aad Nellie Maxwell, fcod economist IDEAS IN GOWNS t that one wishes of Closing the Story of Winter Coats Emerv " cab! n e IIP A ftr Jiia Ecttenley, fashics u - eor I he r Robe of T?ffeta in Two Shades of Blue. Immensely fashionable. They need to be perfectly cut and fitted, 'otherwise they are far from becoming. I have worn seen them in silk jersey-cloth- , over skirts of silk or fine serge and the combination was highly successful. With the new Louis XV dresses long, very thin canes will be carried and to gauntlet gloves worn. This is going Barrel Wraps for Girls Short wear short barrel gave a curiously old world aspect to Our girls will or wraps when going to dance teas a if dainty specially wraps long cape frock is to be worn. Now that afterare so fashionnoon entertainments able It is most convenient to have smart wraps which are so warm that over they can be worn, comfortably, crepe de chine or chiffon dresses. in fur are novel nnd Fichu-cape- s in squipractical. I have seen them short-haire- d rrelone of the most fashionable In also and the of year furs musquash and ermine. One model, worn by Robinne at an afternoon conThere cert, was made of the latter fur. were no tails and the fichu ends were finished with broad black moire tied in a big loose bow at the rib-hon- s, back. The fichu was crossed in front nnd boasted a high Medld collar, which made an ideal frame for Roblnne's ties very lovely face. Short, straight In front wide and supple are fastened are models Other ribbons. with laced fastened with big fur buttons and introsilken loops. Cecile Sorel has duced a short shawl In ermine, which It Ita wearer. This shawl was only long enough to cover the hips, and It was worn quite carelessly, thrown open in front and gathered up over the arms, Just as out used to wear thelt cashmere shawls. I have seen a great many flowers on the new millinery; there Is a special preparation which makes them comparatively rainproof and the colors are very lovely. Kid Is used for all sorts of unexpected purposes: for painted and embroidered handbags, for waistcoats, cuffs, hat crowns, collars on tailored suits, etc. Waistcoats with elaborate buttons are demanding constant attention. It is the moment of waistcoats and never have I seen more lovely buttons than those shown at the present moment One of the successful novelties takes the form of triangular buttons made of ivory and inset with tiny steel facets, and fiat Ivory buttons rimmed in jet. A valuable set of six buttons Is considered an Ideal present for a bride ot for a favorite niece on her birthday. hand-painte- d Bk, v.. SNVM I Xv- or- ' w 3 i nere is a continuous performance in ihe drama of millinery, and now the headliner is due to appear. Report fiats are about to enter and to take the center of the stage, eclipsing the gay company of dance nnd theater hats that preceded them. Never have they arrived in such force or such variety before for at least half the world bear appears to be going ing with It the most beautiful millin-tr- y that money, spent recklessly, will buy. The genius of designers blossoms Into Its loveliest creations in these resort hats. They are made for people who are discriminating and appreciative, to whom price means little, but style and distinction everything, and they set the pace for spring In several lines. For the term incudes several classes of hats, with street and sports hats holding first place among them and fragile, shortlived but lovely dress hats flashing into intl out of existence In a brief but flctfous career. Some of these leave i trace In the styles that follow for spring and summer, while the street nd sports hats Just about decide this ntter of styles. In the group shown above, a sports aat, two dress hats and one that will lerve for various occasions offer an illuring variety for the consideration f the younger tourists. Row on row f very narrow ribbon with a picot jdge covers the sports hat 6t the lop of the picture. Its broad brim, faced wit n a cross-ba- r pattern in crepe, assumes the responsibility of standing betwen the sun nnd the face of Its wearer. Many hats, similar in shape, are made of organdy in light colors, and there is a fad for angora embroidery on these dainty affairs. The large and picturesque hat at the left appears to be made of plaited faille silk with plain facing of georgette crepe. It can be Imagined in any of the favorite colors, as orchid, pink, ecru, blue making a background for the bouquet of small wild flowers tied with narrow ribbon that rests at the right side. Opposite It a hat of net has a crown almost covered with roses posed flat against it and many rose petals partly cover the brim. The small hat at the bottom appears to be covered with crepe, although there are several fabrics at hand for the milliner that could be used as effectively. Its wreath of large silk pansies, without much attempt at being true to life, complete a very unusual and beautiful Unusual and beautiful these, hat. are the most desired of all things In, resort hats. They give a zest to the parade which passes In unending variety along the paths that lead through, sunny lands. wide-brimme- d |