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Show of The Emery WdDiimaini Page County Progress The Progress by Prepared especially for the women readers of Julia Bottomley, fashion expert, and Nellie Maxwell, food economist Authoritative Fashions, Tasty Receipts and Suggestions for the Home. Renew my thoughts to beuuty like tns Brass In hopeful spears when wintry days depart. 33 seed of sorrow In my a neighbor to the be DAINTY DISHES s' d table-spoonfu- d OF FISH. Fish of various kinds are particu larly appetizing in warm weather and something different will FWP"3 1 he enjoyed. Jellied Fish. Soak one package of gelatin in cold water to cover, 11 J I tl''H U'1'1 enough more water to make a cupful, S i fcyf II 'Ussolve by gentle heat until the liquid is transparent. Have ready font cupfuls of flaked fish, previously cooked. Season highly with salt, pepper, lemon juice or tarragon vinegar. Add the hot gelatin to the fish and stir until It begins to thicken. I'ack Into an earthen mold which has been rinsed out In cold water and set away to harden. Broiled Smoked Salmon. Rub the flesh side of a smoked salmon with butter and broil before the fire. Serve with lemon quarters and parsley on a hot platter. Anchovy Toast. Trim the crust from thin slices of bread and cut Into finger-sizepieces after toasting and spreading with butter. Arrange the pieces in a baking pan. Drain anchovies from oil and lay one on each piece of toast. Sprinkle with pepper and lemon juice and cook ten minutes In a very hot oven. Deviled Clams. Chop one medium-size- d onion and fry brown In two tablesponnfuls of butter. Add two dozen clams chopped fine, or a can of minced clams, one cupful of cunned a teaspoonful each of tomatoes, chopped parsley and Worcestershire sauce, with salt and pepper to taste; add one-hal- f cupful of dried bread crumbs. When the tomatoes are cooked through, add two eggs well beaten, stir until smooth and take from the fire. Kill clam shells or ramekins with the mixture. Cover with crumbs and brown In the oven. Curried Clams. Fry a chopped onion brown In a tablespoonful of olive oil. Add a teaspoonful of curry powder and a tablespoonful of flour. Add two cupfuls of clams with their liquor and cook five minutes. reWli fyjvSl R-7- lY'3l lAJTlil "Qratltude Is the fairest blossom which springs from the soul; and the heart of man knoweth none more fragrant." ,r ' There Is no dish which Is more appealing to the appetite during the warm than weather crisp, succulent salads, or those of juicy fruit. Onion Salad. Chop SUMMER MEAT DISHES. ,,,11.1 Veal, chicken, sweetbreads and lamb ere meats suitable for summer luncheons. Minced cold cooked venl, seasoned to taste, wT&Ft iVTii .,.1.1 ..,!., ,.,,,1 nni1 Pour ovt'r a KiMisomiil dressing l)arslev woll Serve on head lettuce. Strawberry Salad. white tender, Arrange Fill in cup shapes. reheated In n lettuce leaves a and strawberries with each put cup while sauce and in each of mayonnaise spread on thin tablespoonful Mustard and cayenne should be slices of buttered cup. omitted from the mayonnaise. makes n toast, -- 13 Salad. and Grapefruit good breakfast Mix grapefruit pulp Celery with finely cut' dish with a poached egg. twice as much grapefruit Mock Terrapin. Cut cooked calf's celery, using on lettuce with mayServe as celery. liver into dice. Put a tablespoonful onnaise. of butter into saucepan, add salt, pepThe Three P.'s. Take a cupful each per, and paprika, cook until the but- of stewed quartered prunes, pineapple s ler Is brown, then add two rolled peanuts; mix well and and flour of and enough stock serve in lettuce cups with a French to make a moderately thick sauce. The stock may be made with beef ex- dressing. and Chive Salad. Peel and Tomato tract and water. Add a little chopped chill small, ripe, round tomatoes; roll a of half two cream, cupful parsley, in a boiled salad dressing, then In hard cooked eggs cut fine, a tablechives. Arrange on the white chopped spoonful of lemon juice and the liver. leaves of lettuce and serve Is liver Cook until the heated through ; remove, add n dash of orange juice Pea and Walnut Salad. Take equal and serve at once on buttered toast. of cold cooked peas and quantities Veal Croquettes. Chop cold cooked broken In bits. Sprinwalnuts, veal very fine. Season with pepper, Knglish kle with French dressing, let stand grated onion, paprika and tomato half an hour and mis with mayoncatsup. Bind with a raw egg, or a naise. Serve in lettuce or lemon cups. very thick cream sauce. Shape Info Mustard and Lettixe. Take tho croquettes, dip In egg and crumbs small green mustard plants, mix with fat. in and fry deep young lettuce and serve with French Escalloped Veal. Mince cold cooked The mustard, cut fine and veal very tine. Butter a baking dish dressing.with mixed cottage cheese, makes a and put a thin layer of veal In the salad, most adding a little cooktasty bottom, with a sprinkling of onion salad ed dressing. Then ndd a layer of fine on top. Radish and Onion Salad. Cut In bread crumbs well buttered, chopped thin slices, without peeling, small rad parsley, then another layer of veal ishes, ami the same-sizeonions; arand so on until the dish is full, havserve and on lettuce crisp and range ing buttered crumbs on top. pmir cool. Pass the salad dressing, either milk Into the pan until the dish seems or French. moist and bake slowly until it Is mayonnaise an Inverted pan over the done, with dish to keep in the steam. Itomo-the pan ten minutes before serving to let the top brown, adding more Vigilance. butter If necessary. Creamed Sweetbreads. "My wife used to sit up till early in Parboil, the morning, waiting to see what time drain, cut up a pair of sweetbreads. Make a cream sauce, add chopped I came hoot." "So did mine." replied Mr. Meekton. mushrooms thai have been cooked in fcutter five minutes, season to taste "Put now Henrietta needs her rest. and serve In tlmbales or in paper She has more Imjortant picketing duties to perforin. cases. table-spoonful- well-chille- j i a. d i e LINEN IS USED IN NEW UNDIES The land Is allagog with sales of white, which means that tlie summer underthlngs are upon the counters in great multitude, observes a fashion writer. Have you ever tried to buy lingerie during spaces between these sales of white? And have you met discouragement because there was so little choice? Well, the lesson learned by experiences of this sort is to wander forth at the white time of year and to do your buying then, for you will find the wares of the world presented for your selection. The materials now are Inferior to those of some years ago. Now we see blooming under the $3.!S sign post an array that would have formerly been relegated to the basement. The deal- - Handkerchief Linen Chemise In Pale Violet Embroidered In Pink and Blue. Accordion-Plaite- d ers have announced that they are pushing domestic underclothes because of the scarcity of French and Philippine stocks, and so we we cotton crepes and muslins of none too dainty a quality and our imaginations picture the thickness, of them as we, perforce, bid goodbye to the thin silk and muslin surfaces to which our pampered skins have become accustomed. Fine Apparel Expensive. However, once the situation has been studied, we find that we need not at otice Join the ranks of the wearers of heavy muslin underwear unless we be so inclined. There are ways to dodge around these counters of thicknesses and paths that lend to more attractive displays, though the result brings ever tlie Inevitable conclusion that much money is needed for a resectable look- Ing wardrobe. The chiffon and silk lingerie is more daintily made than ever before and more originally conceived. Hut it looks as though the tine French underwear made of dainty nainsook or linndker- chit linen were wedging Its way to the foremost ranks. During the war we were deprived of this type of undergarment, but It Is, after nil, the most attractive sort of lingerie and, slowly but surely. It Is marching to leadership. More Importations are be- Ing made every day. One buyer of French lingerie made the statement that the French were repeating their former achievements1 and that they had no thought for anything new. Well, if the pure delicacy and charm cannot be improved upon, then we are thank-- ! ful enough for the things as they ex- 1st! Among the many bridal trousseaus that have been purchased during the last five months, muslin undergarments have held the vote of popularity. Silk things there have been, of course (they are too beautiful to be ignored), but the thin muslin and linen things intricately handmade have received new attention, so the dealers in these things say. Lace in the Limelight. I.ace is being used more and more You conspicuously for underclothes. will say that this has been done since the beginning of things, but this new lace is of wide bands and is used in great abundance, (hie sees the finer sorts of handmade laces inserted In medallions on the new undergarments. There are lace panels for chemises; lace edgings, live, six and seven inches in depth, put on in slightly ruffled flouneings; real lace fops for camisoles and chemises; lace sleeves and yokes for night dresses; lace in every conceivable usage. In fact the newer night dresses are so elaborately done and so bedecked with wide and expansive trimmings of lace that one can scarcely distinguish them from the prevalent negligees. There are linen night frocks trimmed with Irish lace and laces of other expensive and real varieties. One had a yoke and sleeves of Chantilly with a wide band to make the hem of the garment. It was as beautiful as anything which has ever been shown In the way of lingerie and surely marks a return to the lingerie that was done In the trousseaus of our grandmothers. The silk and chiffon nlghtclothes have not diminished In beauty nor In quantity, and in spite of the fact that we hear how scarce these materials have become there seems to be every evidence of plenty of silken underclothes for those who can afford them. A new set of chiffon underwear was trimmed with satin bindings of narrow ribbon pinched over the edges and many streamers of the same color of ribbon (the sets were made In many colors) streaming from the places where the ribbon was used to tie the garments Into place. Absence of Buttons. There seems to be a welcome absence of buttons on all of the newer More and more the deunderwear. signs appear with rubber bands and loosely tied ribbons to hold them In their proper positions. The easier they are to wear the less will we resent the cost. Tailored underwear has come Into favor recently, and there Is, In consequence, much of that variety of underwear to be seen. There Is much to be said in its favor, for there are many women who, In the daily course of their lives, cannot stop to fuss with ribbons and laces and rosebuds. Still they cling to that tendency which is their right the love of dainty, soft and luxurious underwear. It is there that the tailored silk underwear comes into its own. Following the pattern of the slng'e piece men's underwear there have been some tilings like this designed for women's wear and they have won a real response. They are made of fine qualities of silks and wash satins in white or In flesh color and they have never a flower nor a furbelow to them. Then there are bloomers, which have proved beyond doubt the strength of their hold upon the feminine masses. They are useful for wear with tight skirts, which, to look their best, demand that petticoats be thrown Into the discard. The bloomer has come to stay and, in silk. It is an Indispensable part of the wardrobe of the modern woman. I d SUMMER SALADS. If thou hast friends give them thy best endeavor, Thy warmest Impulse and thy purest thought, Keeping In mind the word and action ever The time is short. Elizabeth Prentiss. t a sun! Myrtle I teed says: ".Judging by the Various hooks on t ho subject of lunch eons people do not eat lit noon unless they have company." This Is probably the rule, especially anions women in families where the mun of the house takes his luncheon downtown. The housewife, even If entire ly alone, should have something hot and take It sitting down. I'eople who do not take time to eat and sleep presently are obliged to take time to die. I'eople who, from false notions of economy, live upon Improper food, are shortly put to the greater ox pi use of a funeral. It Is better to spend money on fruits, vegetables, milk and eggs than upon wreaths and gates ajar. The one who lends the procession, with his friends riding behind him, might better have postponed this particular entertainment for a few years, and in most cases It could be done by taking more time to live while engaged In the business of living. Luncheon Dish. Save from break-fatwo or three eggs. iVepare small squares of slightly stale bread; butter It lightly before culling. Make a cupful of white sauce to two eggs and two slices of bread. Prepare the white sauce by melting two of butter, add two of flour and when well blended add one cupful of milk. Tut Into a buttered baking dish a layer of tlie bread and cover with white sauce, then one sliced egg ; repeat and finish the top with bread. Hake until the bread Is brown. Add seasoning of suit, pepper, onion Juice or any preferred seasoning. This dish may be made and served in the hot white sauce without baking. Sardine Salad. Drain a can of sardines, sprinkle with lemon juice and alternate with egg quarters on a bed of lettuce. Serve with reneh dressing. Cucumber Jelly. Cut peeled tomatoes and cucumbers Into dice, saving the Juice. Season with grated onion, salt and pepper. Add gelatin and suf ficient hot water, using two cupful of alad material to half a package of gelatin. Mold and serve on lettuce, with mayonnaise dressing. hard-boile- wimiow-glax- heart Grow tall and SUMMER LUNCHEONS. bard-cooke- And show me truths, as stars seen jne by one. White faces through the sky's blue Oh, let each The song of birds l.i all aliout, Sol gay, but Just lonlt'iited; Tlie air Is iaili'ii with the sweet Of roses fragrant-eutcd. CRISP, COOL THINGS FOR AUGUST WEAR ' JlttiSS .mi sheerest things- we wear to be a little burdensome In the dog days. They prove themselves possessed of an unsuspected and unwelcome warmth, especially if they are of the clinging sorts of materials, and clinglness is the very last thing one will long for in hot weather. All our concern Is to keep as cool ns possible and look considerably cooler than we feel and now Is the day of crisp fabrics organdie, dimity, swiss and taffeta. The first of these accounts for many a delightful midsummer frock and figures as a trimming In frills, or accessories, on dresses of all these other materials. An old favorite appears among the crisp, cool frocks and skirts that look comfortable in sweltering weather. Dark blue swlss with scattered dots of white, brightened with collar and cuffs of organdy, makes many a refreshing looking dress and Is a joy to behold In the country or on the streets. It Is usually meant to be practical and EVEN the - in is less frilly than dotted swiss dresses lighter colors. These are frivolous and go to any length they choose in the matter of organdy dissipations. Striped dimity, having a white ground and stripes in gay colors, keeps up with them in this matter of organdy In frills. Besides these Irresponsible but charming cotton frocks, there are those of chiffon taffeta, actually even cooler than sheer cottons. Collars and cuffs of organdy contribute to their daintiness also. Taffeta proves the best of all choices for making the coolest separate skirts with everything to recommend It An example of the taffeta skirt worn with a voile blouse Is pictured above. And this skirt may have a pretty bodice to match it, with a frilly vestee of lace, a fichu of organdy or other fanciful aids that convert it Into an afternoon dress. In this way the skirt does double duty. The Hats of Late Summer i ?jT? -- $ fclftj C:H ik- RiJ U -. k ' A k MIDSUMMER'S INeyes retreat into dazzling light, tlie shadow of hats; those glowing and protecting shadows that millinery offers in so n variety of color and From underwear to negligee Is but degree of great shade. Leghorns, crepe, a slip, and it does seem as though we hair-braitaffeta, organdy and many are paying more attention to the graceother stuffs go to make up the ful and becoming robes d'interleur gay orairy dress hnts that picturesque which so long have been n necessary are the climax of the year's story in part of the wardrobe of a French wo- millinery and along with these bright man. Never before have we shown crowns for beauty's head there are such interest In the gowns which are those always stately hats of fine black for private appearance only. lace or malines. These seem fewer The lines of the new negligees are this colorful year than in past sumsimple enough, but the trimmings grow mers, but they are among those presmore gorgeous n one season melts inent and perhaps a little more distinto another. On the newest ones there than ever. But the d are layers of chiffon so constructed guished fiat Is not for every face or that the things look only like floating every ocmsion ; it has competitors clouds. Kvery trick and scheme is re uiat ar. ottener worn and e to that sorted the garment may be rhose examples for lightness itself. I.ace is ued lavwhl.w wear Sometimes it constitutes the overdress of hats shown that make up the group above. and then again it Is used for the foun In this roup there arc fiuir bata dation slip so that only n suggestion that pfesent themselves as millinery of et it loveliness shines through the the kind that makea itself very genoverlaying chiffon. Silk lace trims th ' erally useful and it includes one hat-of other chiffon edges negligees, being at the ade of carried' around the longsHnes of the 'lacli top of the picture malice and having 9 curtain outer edges and giving the efftet of lge about the iirlm. The brilliant Something not sjulte tangible la tf f material called cellophane adds a sparijlusiveness. kle to the in parallel design. rws tbuat tb crownplrod and in the upper Colors Become More Varied The colors of the new underthlngs become more and more varied. The tradition of white for purposes of this sort has almost vanished. Now, any pastel shade Is used and the more unusual it Is the better. We have seen the outer effects of black and red and orange underclothes end marvelled at them, but, nevertheless, we have settled back Into a casual acceptance of colored underwear ns an everyday posIn chiffon and in crepe de sibility. chine and satin the colors vary through nil tones and shades, and even in the cotton materials' there Is seen every tone. variety On the tinted underclothes there Is onjch use of embroidery In silk threads. In mercerized In woolen threads. stitches nnd even In colored cotton embroidery stuohlngs. It Is considered much better to form n edge by a buttonholing of some contrasting shade than to resort to the old method of Just making a hem. Then there are the long woolen stitches, whjch show to their best advantage wi the thl chiffon things. a iiinmj wide-brimme- d wide-brimme- narrower-brimnied.-lik- mid-imm- brim. There is no trimming except sash of satin ribbon with bow and ends across the front. Below It the left, there is a hat of pink crepe soft georgette, faced with a light, scarf a braid in the same color. It has of georgette that falls from the brim at the back and is edged with buttonis hole stitches in yarn. This scarf In embellished with yarn embroidery depnstel colors and furnishes all the a coration the model needs. at A very simple but becoming hat ribbon, wide satin the right is made of Interhaving double tucks across It at so great vals. This shape has proved a favorite that It will reappear in fa" I" hnts. This model being of ribbon. any at a strong blue, may be worn of season. The last hat has a brim ana raflia and soft crown of taffeta a ensh nnd ento contents itself with of narrow satin flbbon finished wia fringe. ' - mm m For Dancing Frocks. tavoreo Gold and silver cloth are for dancing frocks. |