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Show 1 Woman's Page ? 5 Thirty-seven New Shades of Red Out for Spring Wear New ) I Ribbons in Silk With Raised Flowers in Velvet Trouser I Skirts for Lovers of the Extreme More Demand for Transparent Effect Daily Household Hints I 1 j Tomorrow's Menus Recipes. , 3 , NOTES OF NEW FASHIONS 1 Semi-princess skirts are coming In. to favor again. It Is said that there are exactly 1 thirty-seven new shades ,of red out . for spring wear. ; The small hat continues "fashion-; "fashion-; able and for spring -will be seen very i often trimmed with ribbon. ' The new ribbons are the most ele-gant ele-gant ever seen. Velvet effects 'arc ' much in evidence. The Dream de- I signs are imitated in silk and velvet, tho background being in silk and the raised flowers in velvet. " The triple tunic of cream shadow I lace is wired and bordered with .; skunk fur and is hung over a found-j . ;' ation of poach-blow satin. A corsage' ) bou'quot of silver gauze, roses and a scarf to match complete this dainty costume. ? On a handsome gown of ivory-1 ivory-1 white satin pronounced panniers of ', gold brocaded tissue appear. They j are drawn toward the back and are boned and wired to keep them prop-i; prop-i; erly bouffant. : The trouser skirt appeals to the lovers of the extreme, and Paris ; nboun'ds with extremists. A ,gown of this type is developed of pale yel-' yel-' low chiffon bordered with fur, and j would not appear out of place In the B wnrdrobe of a harem beauty of r Bagdad. The bodice is made with ' j ;J brown fur, and the waist is girdled : with broad folds of the chiffon. The I ' tunic, also bordered with fur, ex-I ex-I "i tends below tho knees, disclosing the ' I full trousers beneath. ' : 3 After the velvet gowns of the win-O" win-O" ter the dainty little embroidered nets ' are very appealing, and the gowns f that may be made now can be worn i I all summer, for net frocks are sure ! I to be very much a la mode this coming com-ing season. Following the demand 1 for transparent effects, these nets n8' ' will be combined with lace, and two i j and three varieties of laces will be ! if shown on the same gown. Taffeta and other silks are also combined ' with these nets, and a gown of this j type could be worn to tho theater J at any time, rhe t Even If one does not expect to the' seek an early season in the land of ray $ flowers and balmy breezes, it is not ns ; f a bit too soon to plan for the spring a i ij wardrobe. The shops, gay with the nil- - f new cotton and silk materials, are ted j sending forth a siren call, and the 1 . wise woman will heed it and be glad. One never feels so discouraged over clothes as during the first warm days, when one finds one's self without with-out any new costume. It is strange, but one can wear summer costumes well into the cold months without this hopeless, helpless feeling that simply overpowers one In the spring when tho right clothes are not at hand. There Is only one way to avoid it, and that is to take the ounce of prevention and be prepared. DAILY HOUSEHOLD HINTS Prunes, like figs and dates, are usually good for grown folks, and children alike, and they should bo eaten In generous quantities. Desserts Des-serts made of prunes are economical economic-al as in many Instances they do not require, butter and eggs in the making mak-ing prune tarts, prune mould and prune jelly. Prune cake, however, is nice. Though the recipe calls for eggs, the cake is not expensive. To make it, cream one cup of sugar, two-thirds cup of butter, one cup of stewed prunes chopped fine, three eggs, one teaspoon of soda dissolved In four tablespoonruls of sour rallk, one-halt teaspoon of nutmeg, one-half teaspoon tea-spoon of cinnamon, one-half teaspoon of cloves, one-half teaspoon of allspice, all-spice, one and one-half cups flour. Bake In two layers. TOMORROW'S MENU. Breakfast. Baked Apples. Country Scrapple. Oranges. ,Cereal. Corn Muffins. Coffee. Lunch. Spaghetti with Toast Points Apricots Cocoa Dinner. Spinach Soup Beef Olives Brown Gravy Mashed Potatoes Buttered Parsnips Lettuce French Dressing Wafers Cheese Steamed Cake Hot Chocolate Sauce Coffee Spaghetti With Toast Points. To cook spaghetti in the Italian method with sticks unbroken Is simple. The kettle, a large one, is well filled with salted water. While at a rapid boil the long sticks, held I together In tho hand, arc gradually lowered into the water; as they soft-en soft-en and bend they are colled round until entirely submerged. From 15 minutes to half an hour will be required re-quired for cooking, according to the thickness of tho sticks and the quality qual-ity of the wheat used. When tender the spaghetti should be drained In a collander aud cold -water poured through it to rinse off the loose starch. if to be kept for several hours or longer, before being usedv it should be covered with cold, water. When used it is drained and reheated reheat-ed in a tomato, milk or brown sauce or a simple butter dressing; to any of these grated cheese may be added add-ed If desired, and toast points used as a garnish. |
