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Show Woman's Page M fa1 I fhe New Shades in Paris Styles Smoky Hues of Yellow and Blue Very Good Green Appears in Popular Shades in fur Girls Be Reserved About the Use of Your Given I Name Don't Be Afraid of Being Regarded as a Prig Four Ways to Prepare Turnips Turnips 1 English or French Fashion. I ffeuOKY SUCCEEDS FANTASTIC IN FALL COLOR SCHEMES. Swl Smoklness !s as good as word as J any other to describe the new variety k 0f' color that le the rae Just now 1 rf,e fantastic color 6Chomoa created br the Balkans and nurtured by the iVuturlat through the long weeks of jsprlnft and summer have suffered a definite suppression Their striking vividness Is sUll drawn into piny in !the decoration of home, but Is brine; left more and more alone for personal adornment Kot that all brightness Is leaving Mai the color effects Brilliant tones an; 1 if'1 uied. but somehow their brilliancy Is M overcast by a hany dullness v.h1ch tho ,! dyers have cleverly infused on their ij f furface. Purpl firr-en, and blue are Ifoprhsp the mosf 'nuceptlhlo to this ifioftenlng process, while there is no 3 color like th new Muo to utter r the I imokv hue Paris isn't a bit con-I con-I cerned naming this nru shade To ! describe it In plain Anc.lr3axon terms I Jt is a cross between an Alice blue j I and an elephant sray. Poets might j ' lcrlbp It as dreamy Women no -(longer In the first flush of youth itUt might enthnse over it as becoming (ti Frankly, the brilliant softness is l really a wonderful combination One model of vivid blue wits some i ."j bo" made to look a bit faded, while the brnad bands of embroider' which fttrt : caught the skirt at the ankles and jk, . bound tin- hips close was of mingled shades of blue and yellow A queer ! combination these two, mid yet the. fctrmonirw resulting in peculiarly IQP imoky effects Carrving out this late rage for dull-fPlft dull-fPlft ness or tone is thr- nil one color scheme that is being enthusiastically - adopted. In the early fall dashing ensembles of color were sought after. af-ter. Utterly contrasting dyes were fused into the samw garment. The French called this juxstuposition of colors a "marriage of colors' and fairly reveled In the freedom permit ted them. Now, however, a single, splash of color Is coming back into favor From the knee, boots, which are being worn more extensively than over and which must watch with ac-curateness ac-curateness the main color note of the outfit, to tbe tinting of the plaited ruche about the neck, vhlch must also harmonize the one shade effect is scrupulously observed Yellow Is (he most popular for evening eve-ning wear The whole gamut of yellow yel-low shades has been run to secure the amber, the lemon, the tllleul, and the soft orange For day wear the some soft effects are used Velvet sponge cloth under a dozen different names still holds the oenter on the stage of public favor The furs are about the only article of dresH that have not lost their extreme ex-treme vildness of hue. They soem to be growing more vsenton In their disregard of harmony and taste Unrefined Un-refined is a mild adjective to describe a set of fox recently shown on a smart model here It was dyed a vivid green and crimson and streaked throughout with amber. Greens appear to bo the most pop ular shades In fur. perhaps because green combines so btrikingl.. with other popular colors A GIRL'S GIVEN NAME. A girl's given name and her good name have more to do with each other than glrl6 usually think Many a goorl name ha8 tmen lost because a plven name has been takon too light ly by it b owner. If a girl la not. reserved about the use of hor given namo she cannot expect ex-pect men to think that she in renrved about anything But If she consldois It a proclou6 thing, a something so valuable that she can be granting a real privilege vhen she allows a man to call her by her first name, she will be considered equally valu-I valu-I able In that man's eyes, Can you Imagine a man saying jf a girl whom he hae never called by her first name "Misa "s a grent old pal " And yet I have beard young men U6e those very words of a girl who allowed them to call her by h--r first name tbe second time they met her. 1 here are many men who affect to prize the privilege of ealllng by her first name a girl whom they have i known a little while, but among themselves them-selves they will boast of an easy con quest and think less of the girl who has permitted the Familiarity DoD't be afraid, girl6, that men will regard you as a prig or a prude if you hold yourself aboe the confusion of casual acquaintance and friendly Intimacy. In-timacy. On the contrary, your attitude will win for you genuine rospect when it is seen and understood that the namo by which you are known among thoso near and dear to you Is not to be bandied about lightly and perhaps made the target of a jest Remember your name was not giv en jou to give away again tor noth ing or less than nothing. Turnips English Fashion or Hashed. Cut the raw turnip into dive of con siderable size, boil these In fresh or slightly Baited water, to coer at first, and then boil entirely away. To tho tender turnip add butter, salt, and pepper and serv.-. Turnip cooked in this way and served cold on a lettuce let-tuce leaf Is excellent Turnp Sticks. Little piles of these are excellent for garnishing roast beef or turke) with other vegetables. Cut, ruther thlck slices of turnip into long, cubical cub-ical bloi'ks of the same width as the slii e Pry these in a little butter (a tablespoon will go a long wnvi with out browning them Then cover with boiliug water, and when they are tender but not soft enough to break readily take from the water, drain, and fry In butter until brovsn A little lit-tle sugar niai be ndded to the butter, bul tho work has then to be done more tarefullv for it easily burns and, instead of sweetening the vegetable, adds to any bitterness It may have Mashed Turnips. ( dapted from the French) Pre pare turnips In the same way as above --take from the dater, drain (save th-water), th-water), and mash, adding butter, a pinch of sugar pepper, h tiny point of mustard, and. lastly, two or three tablespoons of cream The muBtard will give the turnips a flavor some thing like that of apricoto. a flavor of which the French are inordinately fond Probably this is why it is added, add-ed, but It must b with grpat care for any mr? than a bit will spoil the vegetable Tor most people. Puree of Turnip With Cream. ("lean and cut up a dozen turnips, blanch tbem In boiling water, and drain Put tbem into a stew pan with a good piece of butter and let tbem fry some minutes without let-1 ting them take color. Thon add enough white stock to cover them and i bouquet of parsley. Let them cook on a good fire, and, when they are tender to the touch, drain them (the French always save tho liquid In which such vegetables are cooked, tbe "cuisson"), and take out thr parsley. pars-ley. Press through a tammy, pui them Into a saucepan with a piece of butter, a pinch of sugar, some salt pepper, and a point of mustard. If the puree Is too liquid, cook It down. l-'lualL. add two or three tablespoons of cream. To make a soup of this puree add White stock to thin adding cream and butter after it Is cooked with the puree pu-ree for a little. A llttlo soup may-he may-he made of the water (buttered) In which the turnip sticks were cooked by adding some mushed potato, some left over mashed turnip, and then milk, or this liquid may bo added to a vegetable soup. |