OCR Text |
Show jwoman's Page fnijffti Hint Jet in Combination With Delicate Chiffon Affiftcci Widely Used Striped Satin and Silk Hats Re-IfSt Re-IfSt Millinery Novelties "Tango" Coiffure Latest fl -Jpir Dress Soft Pastel Shades Particularly Modish in M Kids Black Velvet Used on Throat and Wrist, jn flCornbined With Jet and Rhinestones Meats and I 9nVWays to Prepare Them Onion Dressing I "v9 r Egg and Oyster Recipe Creamed Fish '' Recipe for Lone Star Salad. I ilirASHION NOTES flrtMnUl present indications let in KrrtljAf tJ"n w,,n delicate chiffons Ed,oKas Is to bo widely used thin KLn season Scarfs of tulle, jet BjUlJWl. and c.mcrlii nhont the f i p-HRtte p-HRtte woman In evening dress, Kid Tne enchanting air of misty fiienass so popular in the present By sjUHOlieHe Str!pt4 satin and sith ha is are one I th -fecent millinery novelties HithUbU niuteriai the wide riarlnc HunR; bri m which i- a late ac-nt ac-nt In 4he hat Tvorld if m'l It a lyecomlnu ptle to the woman Hlh retty hair n:- It discloses suf-t suf-t the coitture ir, rendei a Bpng for the face. The 'lan go coiffure K the latest in the perfectly culffed head it is t decidedly simple effect, and yet. at the same time charminp, m o Wav-Bed Wav-Bed Jljir. Is C"ivI'- d 1i:m k uraishl from TWehe; d. with dope upward, HgjgAkid in pre .Jliiig invisible MSJiffon. F . are an;iln a la mod a, kottietlraes the lobe exposed or mere C the tip glimpsed through curls I BMlThlgl' at the lde of the head. I 1 VeHaV n01 an fringe iu.ross the SHfrm i rf the forehead hut (iirls dron af the sides sometimes in clusters or three and again In ono full ringlet falling low. One single ringlet always al-ways accompanies e ' tango ' coif fure, on each sldo of the iXtv Large plaids In ibree colors, and Dame Fashion is Insistent that the shades be limited to this number, nre being shown In the novelty woolen fabric-si. The softer pastel tones nre particularly modlBh Just now In these same tri-colored effects and made up In dresses and suits with plain dark materials The artistic effectiveness of the bit of black velvet at the throat keeps it still in vogue. Iti spite of the fact it 1b far from novel Cut steel and jet as well as rhlnestone combine with the black velvet In forming a striking neck and wrist ornament. MEAT RECIPES ONION DRESSING Select four or five onions, pare and core them and place them in the body of the duck to give flavor. The onion Ib not to be served TRIPE ALLUMIDO Soak tripe 10 or 15 minutes In hot water and lnecar In a ste.w- pan place one large tablespoon butter but-ter and two tablespoons olive oil Cut tripe in small Btrlps and brown in mixture Chop a kernel of gnrlic fine; add a II it lo parsley, onion celery, cel-ery, one handful dry mushrooms soaked In a little water, a small piece carrot, one cup hot tomatoea, salt, pepper and a pinch of clove. Cook oil one hour and when nearly done add one handful cheese. VEAL WITH GINGER ROOT Buy 15 centa' worth of a cheap cut of veal, cut It. in small pieces and dip each piece in flour Fry one sliced onion, add veal and fry" until brown Then add pepper and salt I and a small piece of ginger root Cer with water and stew until done, adding water as needed. The meat will be delicious and the gravv fine. PLAIN STEAK ROAST Get. a good plain "teak, cut medium thick Chop one large onion fine. Spread out th steak and salt, pepper pep-per and flour It good Then put in the onions and roll It tight. Close the ends with skewers to keep the juice in. Spread grease on the outside, out-side, bake one hour and serve hot BEEF RISSOLES From Leftover Meat. Chop cold roaat beef and season with salt, pppper and tomato catsup or ft little prepared mustard Make some plain p;istr, roll very thin and cut into pieces four inches square In ench place some of the prepared beof fold one edge of tho paste over like a turnover, drop in hot lard and fry gs doughnuts to a very light brown The paste should be rolled ery thin A delicious breakfast dlBb EGGS BUTTERED EGGS AND OYSTERS Three eggs. 12 oysters, one tablespoon table-spoon cream, one tablespoon butter, salt and pepper. Beat eggs until iTothj and add the milk and seasoning season-ing Melt butter, pour in the egg mixture. Melt butter, pour in the r.sc mlxtJire. stir over a low flro and when just beginning to thicken put in tbe oysters and cootc to a soft, creamy mas6. CREAMED FISH Flake fine an cold cooked fish It makes no difference if it has been baked boiled or fried so Iodk as it can be pulled into small pieces Make a cup of white sauco by cooking together to-gether one tablespoon each of flour and butter uutil they bubble pouring upon them a cup of milk and stirring ontll sauco is thick and smooth!) blended. Put the fish with this, sea son to taste with pepper and salt, turn into small nappies or one larso bake dish, sprinkle bread crumbs over the top. dot with bits of butter and bake ten minutes, covered. Then uncover aud brown Serve with sliced lemon. LONE STAR SALAD On a round plate make an eight Pointed star of the following fresh vegetables cut fin and arranged separately In the order numed Green watercress. while cucumbers, red peppers, white chickory. green lettuce let-tuce white onions, red tomatoes and white celerly Put half a lemon in the center, around which place cut radishes and green peppers with the white of a hard boiled egg, chopped fine, heaped on the lemon. The tiny leaves of the lettuce can form the outside border around all. In serving, serv-ing, first place lettuce leaVos on e-ach plate and on them a Bpoon of each of the vegetables, with a little of the rpc. and cover with French dressing dress-ing Put the star on ice for an hour before serving |