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Show I Woman's Page I (Dimity and Batiste Favdrites for Children of All Ages 3 I ; Ro"?peis he Proper Caper for Play Garments Hats I II Mh.DresMushroom Shapes SHU Enjoying I !j i f Old-time Popularity Instructions in 1 i Using Casserole Four Good Recipes. t I; FOR THE LITTLE MISS J I For Every-day Wear. LM i Dimity and batiste Tvill continue to . fce favorites for children of all ages i especially with those mothers who ? , prefer to have, touches of hand work ,dn the garments worn by their -little ; ones. For everyday wear one sees a great deal of ripplette and crepe, x, and a frequent combination is that j of a flowered or cubist material with u one of solid color In the predoml- nant tone of the figured goods. But- V tons are used to a great extent on the I. , dresses for children, and are often as ; not made from bits of the material itself. This 1b especially seen in dresses which combine plaln and " figured materials. For 1le playtime suit for the very little girl rompers are still the proper prop-er caper. They are more serviceable than anything else, and children are more easily kept clean in these handy one-piece garments; while to the youngsters themselves they have the distinct advantage of not interfering with their movements. It is a tragedy trag-edy to have one's athletic ambitions hampered at the age of 4 by a bothersome bother-some skirt or the tiresome warning to keep clean at any cost. Quite the nobbiest and most convenient con-venient of these Jumpers has been invented in-vented for the little miss of 1914. Seemingly fashioned just like the regulation romper, they can at a second's sec-ond's notice be transformed Into a dainty little dress. Tapes tied about the knee form the knicker effect, and when untied the material fastens down back and front with patent claBps to make the skirt Crepe is extensively used for this novel romper, rom-per, although some are made of colored col-ored linens and ripplette. Coats for practical year are usual ly of wbjpcord, serge, cheviot and ctoss-barred flannel. Many are madei with the material cut on the bias,) and with the plaitB Inverted so that! while they are necessary to give the flare at the bottom, there will" not be the lease evidence of bulkiness. This Is . all hidden in the belt, which is I usually placed well below the regulation regula-tion waist line. Sashes also are features fea-tures of many of the smart coats. Ribbed silk is the chosen material for the coats for formal occasions. The cat is frequently In box effect, with a collar and belt of white, striped or plaid. material for ordinary wear, and of lace for formal wear. Embroidered Em-broidered collars and cuffs are also very popular this year, as last. Many Hat Styles. The hats, as a rule, bear some relation re-lation to the dress or suit with which they are to be worn. It is a genius of a mother who can select a hat .-m that will be suitable for all occasions 55 (but, fortunately for the good of some tne ainll' bank accounts, tljere arc a few mothers who can fill this rtMi title). Materials that resemble cre-qJF, cre-qJF, tonne in texture and patterns are fav-.vlthl fav-.vlthl orltes, and are often trimmed with '"oiR upstanding quills just the last thing fthat one would have thought suited to that particular variety of goods. Mushroom shapes are still enjoying TlL their old-time popularity. They are ttj ; U6ually trimmed wth bright ribbons WMi or flowers, and often with a combina-$h combina-$h tion of both. Hats with partly rolled si' brims and caught at one side with a Sr single flower, are also favorites. fj Only In garments for Infants are IpT the styles unchanged. The same lit-' tie dresses and slips of batiste or fine lawn are found, with only the va-S2ii va-S2ii riety of design in hand embroidery li2af or ,n the manner in which the lace is 2gk applied. Real Valenciennes and cro F chet laceB are still the favorites for infants' dresseB. Their coats are of white crepe de chine and liberty sat-In, sat-In, and, although they are cut on slm-bw slm-bw pie lines, they are more than ever Sr elaborately embroidered. INSTRUCTIONS IN , USING CASSEROLE Before using a casserole for the first time It is well to temper it. This Is best done by covering it with cold water, then letting the water come to the boiling point; remove from the fire and let the casserole remain in the water until it is cold. Under no circumstances let the cas--serole be put on the stove without water or fat In It. If this is done the dish will crack. Avoid the sudden changes of the temperature with the casserole that Is, do not take it from the hot stove without water or even place it In cold water or in a wet sink. This will prove disastrous to the dish. Casserole cooking requires only moderate heat. If something is being be-ing cooked in the casserole at the same time with something else requiring re-quiring intense boat, take the precaution pre-caution of putting the casserole In a pan of water. If the cover of the casserole does not fit quite tight, thus allowing the steam to escape too freely, it Is well to spread a strip of cloth wet wltn a flour and water paste and pross It over the joining of cover and casserole before setting the dish in the oven. When ready to serve the strip Is easily pulled off. In cooking anything in a casserole it is well to allow twice the time for cooking that would bo required were the stew, vegetables or fruit cooked In the ordinary way. RECIPES. Beets In Italian Style, Select six small young beets, Bake, remove the skins and cut the beets into cubes. Melt four tablespoonfuls of butter In a saucepan, add one small onion slived very thin, and stir constantly con-stantly until the onion iB soft and yellow, but not browned; add four tablespoons of flour. 1-2 tablespoon of salt, 1-4 teaspoons of paprika. 1-2 teaspoon of sugar and two cups of milk; let the mixture bubble. Then add one teaspoon of lemon juice and pour over the beets. Serve hot. Chestnut and Celery Salad, Shell and blanch 1-2 pound of large chestnuts, cover with boiling water, add a bit of bay leaf and 1 stalk of celery and boil until tender, then drain, cool and cut them into quarters. quar-ters. Add an equal quantity of finely sliced celery, dress with French dress' ing and serve on heart leaves of lettuce. let-tuce. Banana Pudding, Meringue. Cut 6 large or 8 small bananas In half lengthwise, then In slices crosswise. cross-wise. Put a layer in a baking dish and sprinkle with 1-2 cup of sugar mixed with 1-2 saltspoon of salt. Add 2 teaspoons of lenion juice and 1 tablespoon ta-blespoon butter. Put on another layer lay-er or bananas, Bugar, salt, lemon juice and butter. Add 2 tablespoons water wa-ter and bake In a hot oven about 35 minutes. Remove and partially cool. Cover with meringue made from the whites of 3 eggs, a little lemon juice and a pinch of salt beaten thoroughly, then 1-2 cup sugar beaten in gradually. gradu-ally. Put in the oven again to brown. Chestnut Gravy. After the goose has been taken up and laid on its hot platter remove the extra fat from the top of the drippings drip-pings remaining In the" pan and stir two tablespoonfuls of flour Into what Is left. There should bo two or three tablespoonfuls of the rich drippings. drip-pings. If more than that, let it boil down before adding the flour. Cook until frothy and scrape the glaze down from the sldeB of the pan. Pour in two cups of boiling water, stir until un-til smooth and thickened. Season with salt and pepper, and two cups of chestnuts shelled, blanched, cooked and mashed, together with a tablo spoonful of tomato catsup or chill sauce. Pjour into the sauce boat and serve with the goose. Measure nuts before shelling. |