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Show IjWoman's Page I HoTY Put AYy Yb Clothes Heavy Outdoor Garments Hung on Well Padded Coat Hanger Fitted Bags of j Calico or Muslin for Light Colored Dresses That Are i Apt to Soil or Fade Easily Waists and Dresses of Chiffon Need Careful Packing How ! to Pack Your Hat Five I Seasonable Recipes. II WHEN PUTTING CLOTHES AWAY Heavy outdoor garments should be huug on a well padded coat hanger, I with the weight entirely suspended 3 from the shoulders. One-piece dress-J dress-J es should be hung in the same way. i held with a light, loose stitch taken in the shoulders of the garment. The ; sleeves of dresses and Mouses which i are to be hung in wardrobes and t closets should be stuffed with tissue " paper. -Light-colored dresses that are apt ; to fade and soil readily -should be I J protected from all danger of dust by being hung in fitted bags of calico or muslin, which slip on over the i hanger and are rounaed In shape at ;.; the top to fit the shoulder or curve j line of the hanger. These coverings I are made long and deep, - reaching ) several inches below the lower edge i ; of the dress and' button at the top 1 over the hanger. Blue tissue papei should always be placed between packed-away white materials that are not washable, such as fine lace, chil-V chil-V Ton, silk and satin. Waists and dresses, of chiffon and , similar materials need most careful i packing. Not only should such gar? ; ments be thoroughly padded to hold 1 their shape, but flat, pieces of tissue f. paper should also be laid over each ; . told or fullness in the' material aft-: aft-: er creasing or turning it to fU into the space. II ' When packing no creases shGuld ; ever be left without padding, oV the l creases will become deep and so ,1 marked in the material that It is apt I to become cut or to wear out at this point, Stuff the sleeves of coats with t tissue paper on the inside of the coat down each side. Put more padding in the bust. Fold the arms over the 'i front on the coat It it is necessary , to bend the sleeves, do so between ' the elbows and cuffs. Under" the I: crease lay padding, over which fold I; the sleeve. If the skirt of the coat 5 Js long, It should bo folded over from the back to the front to fit the coat ! into the straight line at the sides. In these creases lay more padding. The hat which is to bo packed away at the end of the season should first fy, be very carefully cleaned and freed from ail dust, both In the hat itself J? and Tn the trimming. It is better to Jj . rip off the trimming, as It will prop-iTi prop-iTi . ably not be used in the same way yfi ; next season. If it is ribbon or silk, ' roll It carefully on stiff paper. The 5R, crown of the hat should be stuffed 4 out with tissue paper and the brim III fastened as flat and smooth as possl- I . ble- 3 The important thing In the packing jTO : and keeping of furs is thorougn cleanliness. They Bhould be careful-jjm careful-jjm .; ly shaken and exposed to the sun and 2? ' fresh air for at least 24 hours be- fore packing away. Wrap them in adii iark brown paper and hang1 In a dark, noi . cool place. They should never be Lu' packed tightly, as this flattens down the hair and makes It hard to raise. 3j J It 1b better to hang them up. JgL i Scarfs and coats should be hung ':? ' upon hangers, covered with paper and ' then sowed Into light muslin or linen 5 : bBgs. Murfs Bhould be hung upon a to . rod, held by heavy cordB at each end, m : &nd stuffed out, and should never be f '. laid together flatly with the weight of Jroi ' one muff pressing down upon an-5.!: an-5.!: other. 9-1 RECIPES ifitt -. Stuffed Potatoes li Take large potatoes and bake them in the skins. Cut a round hole in the alij . (op and scoop out the inside. For rB i each potato allow a teaspoonful of fyi - butter to one tablespoonful of chop-Ped chop-Ped nuts; season with salt and sprin-JS sprin-JS kle with crumbs. Return to the oven ; to get hot, Serve at once. Moat Loaf. ir"s Take equal parts of beef, veal and f?f , mutton or pork, whichever is pre-; pre-; lerred, and ono cup of stale bread-ijji bread-ijji . crumbs, one small onion, one level" ;'ctf teaspoonful ' of salt, pepper to taste, . ctt dash of sage, and one of cinnamon The butcher will grind the meat for 1 'IS 5"ou- Chop the onion and a couple of ?' stalks of celery, if Jlked, very fine. BjS' Then mix all together well -with an P ; egg. Lard a baking sheet well and ietW put in a hot oven. Watch well until on: nicely browned, then add meat stock aW . r water if you have not the stock jSj one cup and a half or two, accord-i5 accord-i5 ing to size of loaf, being sure to have It boiling- hot Cook for one hour and 5- a half, or two hours, according to size, !B Sardine Salad, ,fw Take some cold cooked fish, free jtftS It from skin and bone and flake It. Jgi- Place a laj'er of this In a dish and lf?t5 Bprlnkle It over with minced gherkins nd a few bniised capers. Arrange on this a layer of cardlnes freed from Si? Bkln and bone and split in halves. g8? Cut Borne lettuce hearts into quar-ofg quar-ofg ters, place round the dish with hard HI ' boiled eggB, also cut Into quarters. .jtfi Then pour over the following sauce: Take the flesh of three sardines and rub to a smooth paste with the yolk of two hard boiled eggs, a pinch of cayenne, a grate of nutmeg, and two tablespoons each of olive oil and vinegar. vine-gar. Beat the sauce well before adding add-ing it to the salad. I Vegetable Soup. One pint of white' turnips cut in cubes, 1-2 pint of carrots, also cut in cubes; 1 pint of potatoes, In cubes; l-I pint or leeks, the white part; 1 large onion, 1 clove of garlic. 1 eschalot, esch-alot, 1 tablespoon of salt, 3 tablespoons table-spoons of butler, 1 teaspoon of sugar, su-gar, 1-3 teaspoonful of pepper, 2 quarts of water. Cut the onions fine and cook them slowly with the butter but-ter for half an hour. Then add the boiling water and carrots and cook a half hour longer. At the end of this time add the turnips, potatoes, seasoning and cook an hour. If you. have parsley or ccrfcuil, add a teaspoon tea-spoon ten minutes before serving. The soup is improved if some bones or trimmings of meat is added. Strawberry Shortcake.. (With cake batter.) One cup of sugar, su-gar, 1-2 cup of butter, 3 eggs (whites and yolks separately beaten), 1 1-2 ciips of flour, 1 1-2 teaspoons of baking bak-ing powder, 1-2 cup of milk. Vanilla, Cream the butter and sugar; add first the yolks of the eggs, then the whites, beating the mixture thoroughly. thorough-ly. Gradually add the flour, in which the baking-powder has been sifted, and when it becomes too thick to manage, add a little milk, putting the remainder of the milk in when thu flour is well mixed. Lastly add the flavoring. Put in buttered layer tins (either two or three layers, as you prefer). Bake In a good oven (but not too hot). When cool place a layer lay-er on a large plate, spread over with strawberries that have been s'weet-cned s'weet-cned with powdered sugar and slight' ly crushed (but not mashod to a pulp), and mixed with sweetened whipped cream. Place the other layer lay-er on top and pile with whole strawberries straw-berries and sweetened whipped cream to which has been added a few drops of vanilla. nn- |