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Show jWoman's Page Hfore Economical to Decide Upon Your Pattern for Your Even- ing Cloak Firt Taupe or Dull Blue Good Colon for Lin-; Lin-; ingi How to Place Pattern and Cut Directions for Laundering a Shirt to Make It Look Right How to Cook Beans Properly Fig Cake and Chocolate Choco-late Frosting. economy in lining for evening cloak I You will find It more economical to decide first upon your pattern. By V fitting; it Into paper or cheap muslin -the i&me width as the clo'h you Uu Ecu can often get it out of les ma-Serial ma-Serial than the pattern calls for In telnft if economy must be seriously considered one run u' a fine Italian 1 Eoth or mercerized eaUne. but by Eratrhlng bargains and buying rem Hfeants or doMgns that are a little out date it is possible to get a nice poultry of silk almost a cheap, and At makes the coat far nion d . r. 1 1 . : . Hbs a lining In vivid contrasUng col-Hors col-Hors or some of the new plaid or Igured materials If this eimn tool Me. a one tonod brocadeii effect In Htarav or tan Is both serviceable and t A taupe, mouse color, or ono of tit new dull blues that have ,i i,nv Hlsh tone Is a good choice for such a Eoat as It will not look so much a WntMitv garment as dark blue, black, Hpr Havana brown, especially when Brightly lined F iJold the pattern to you before cut-King cut-King out If many alterations are ptocessary and you ape not skilled in ressraaklng. experiment In cheap ma-Bier ma-Bier la 1 until you get the rlph t fit without altertnK the lines Most pat Hprns are so eloarl marked with ul tln charts tlt thej are easily put f V)g' 'her IU.ste carefullj on shoul-Her shoul-Her and under arm seams, being par-Blcular par-Blcular to keep the line straight and hot curved the lean hit at the -line Be sure In cutting not to have J be coat span over the hips, and jvc the armholc-s easy If noi ol 6ocs- ut I Hnlsh the scams nnd stitch, put on fee front facings of cloth, turn up the bottom, and stjteh around about ;i uarler inch from the ede II an r Interlining in used It Is blind stitch-Hi stitch-Hi to the cloth, but should not go kiH h below the waist line The odern coat Is scarcely canvased pt all, and If used should be shrunk Before putting In. pjOW TO LAUNDER A SHIRT TO MAKE IT LOOK RIGHT I After washing pass the shirt hrotiRh thin hot water starch before It Is hung up to dry' This you will Bind will pje jiiFt the right amount f stiffness to the body part of the .ihi-t Then hang It out in the open ;lr ad when quite dr -tan h the cuffs a cold water starch in exactly the Barer way as you do a gentleman's Bhlrt . then If there is an atta Bollar starch this, and also the box Blali which goes down the front, t ttcmember to always wet the part Just beyond where the starch will D, this will prevent the starch Spreading When this is done sprin-ocle sprin-ocle the remaining dry parts with Bold water. rl It up tlghtl) In a Hcler- ti cloth, and lay It aside for a Mjhort time until you are read to Tcke the shirt out of the cloth and place- It with the neck part towards be edge of the table Iron the collar tnt until It Is perfectly dry, then hlron the yoke on both fides F Next do the cuffs, and then run tbe Iron inside the sleeve, a little way 0 88 to dry the gathers and the thicker parts. Now open the sleeve i out as flat as possible and Iron It front and back. If you possess a sleeve board this vrlll lighten your labors considerably, a It is almost Impossible for the t-leeve to be properly Ironed If It lies flat on the table. When Ironing the tleawe without a hoard slip the hand Inside once or twice to prevent the starch sticking Pay special attention to the top part of the gethers Iron the bodice part of the shirt hist of all. Finally, polish the collar col-lar and cuffs. First pin the two fronts together, top and bottom, and lay tbe fullness into plaits Next lay the sleeves down the sides of the back and turn them upwards again so that the cufi -chow at the neck Pin them Into I position and turn over the sides, a!, u pinning them together. old the end upwards, making It a convenient size. On no account pres? these folds with an Iron; they nould all be done as lightly as pos- slble- to avoid undue creating Cold water starch Is made In the following way Mix the starch to a smooth cream with cold water, then add borax dissolved in boiling water i !n the proportion of a dessert spoon- I ail to a teacupful of starch. RECIPES How to Cook Beans. I wont to send my recipe for cook- j Ing beans, which are delicious. Take one quart of beans, soak over night. J In the morning boll until Jirst before i llie break their skins. Take one pound of salt pork, cut In four even pieces. Then take two quart bean pois (nothing else will do), put I enough beans In each pot to Just I cover the bottom, then put one piece of pork on top of these, and then a rup of beans and two tablespoons of sugar, and so on until the pot Is ; full Then lay the other piece of pork on the top; bake In a hot oven for about twenty minute Then turn I do'.vn the gas low nnd bake all day. Masle with sweetened water After ; tili ng the pots put enough of the ! liquor that the beans were boiled In t: come to the top. Keep the sweet- ( ncd water and baste. Try and keep I the pots full of the u-eelened water. I whloh you can toll by tipping the pots sideways when yon baste them These beans, when done, will all be whole and every one as brown and weet as a nut. Fig Cake Chocolate Frosting. Two cups of sugar, whites of six eggs, beaten stiff; one cup of butter, one cup of sweet milk, five cups of Hour, three teaspoons of baking powder, pow-der, pinch of salL Flavor to taste. Pake In layers Filling One cup of flsrs. cut fine, one and one half cups of water; boll figs until tender, pour through a strainer, using only the juice; measure meas-ure and use equal amount of sugar; Soil until It Jellies. Fiosting: Put Into a granite sauce-pau sauce-pau one cup of sugar, oneOunce of melted' chocolate, one-half cup of wa-I wa-I ler; boll gently until bubbles begin to come from the bottom. Pour the hot sirup In a thin stream into the wh!W of an egg that has been beaten beat-en to a stiff froth, beating the mix-in mix-in re all the time. Continue to beat until thick enough to spread Flavor with vanilla. |