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Show ' WomansPagc I fur Bandings Abound on All Articles of Dress White Er-V Er-V mine and Coney Most Exquisite Seen on Both Large and Small Hats Novelty Fur Scarf Sets. FUR TRIMMINGS. I far b&fldiriKB abound on all articles of drees It Ir tho main accent of tho winters trimming effects. Bands of cjvet cat and fox, of molrtikln and j squirrel, nre anient: the moBt popu-'lirand popu-'lirand fh most reason.ihle In price. White ermine and coney are of course IdiqulFlte for even Inn and drewa wear. Women who do n t wish to afford all ernilno trimming edge white satin 'bnds with the ermine and I leffect attractive results, especial n Ijlj- In th witln Is handsomely embroidered TIim ranqe of the fur banding at present seems infinite. It I Ssppcars on frocks and gowns worn for all occaeionB, on the sheerest of lingerie waists, and on the most gos-jttmer gos-jttmer of fabrics, on large and small bats, and on boudoir caps of exquisite I (lightness and c harm. H J Novelty fur scarr sets are shown. ; which sf.irt about the hips, are fast-I fast-I I enod there by stunningly hue claJsps, ! then brought up across the front of the coat and over the shoulder, twist -ling finally about the neck and caughl nthere with a smaller but same style Urlasp as caught the fur at the belt. FASH ION ETTES. The now feather bows are half Bvhlto or black or other smart color. tjVelonr hais In stunning shades are I Wtmong the mo?t attracthe fall mil llnery Th newest purse is shaped like an oval with opening formed by an owl's head. The bag Is draped with a handle made nn ord shirring? Never wore so many cloth sui'.s trimmed with fur collars and cuffs. Flat sailor collars are used to tin I lli main of the season's blousee I I The new Tango sash Is sold in all I I , colors for one dollar Eton effects ar not only shown In suits, but the style Is charmingly por-t por-t r.i i il for clot h ' ns There a distinct liking for various var-ious shades of red. wine, rose and coral nut tons are sizeable affairs. Exquisite Ex-quisite are the Japanese buttons characteristic In design and coloring Neck frills are ever increasing in materials and design CORSET LORE Jn removing a corset unlace until the i urs.-t w quite free of the figure, for If the rorsets are removed with out unlacing they will soon los their shape. Earn time a corset is worn the same process of adjustment should bo followed. A corset should never be rolled when taken off, but should be laid out flat where It may be well aired bofore being readjusted or put away. If the bones or steels of your corset cor-set twist when the corset Is adjusted adjust-ed then It Is almost certain that the I corset is too small, though this fault Ik i-omeiinies found where the corset I has not been properly adjusted or re-I re-I moved In any case it Is most uncomfortable uncomfort-able and Injurious to wear a cor6ct villi twisted bones, and the fault should be corrected where possible or I new cornet purchased at once PLUM PUDDING. Plum pudding Improves with age so make It now: Take four cupfuls of flour, one pound of breadcrumbs, one tablespoonful of salt, one cupful of (hopped candled citron pfH cup ful of chopped nut meats, one and a quarter ounds of sugar, half a pound of Sultana rshlna, one jjound or i rants, one pound of seeded raisins, one and a quarter pounds of chopped suet, ono teaapoonful of grated nut meg, the gratd rlud and utralned julcf of one lemon, one tabrespoon ful of powdered ginger, one teaspoon-ful teaspoon-ful of powdered all-spice, one tea-r.poqnful tea-r.poqnful of rowdered cloves, six eggs, and one cupful of milk. Mix all tho dry ingredients together, then add tho well beaten eggs and tho milk This quantity makes three good 9lied puddings For a boiled pudding tho mixture must fill the mold or baxln. bo tied down firmly with ;t loth, dipped dip-ped in hot water and tiion wrung out and floured. For a steamed pudding, the mold should bo filled two-thirds full rovered over with buttered paper pa-per and In either case the water must he kept boiling with the lid on for six hours. A NEW CHRISTMAS PUDDING. For this use one pound of mashed potatoes, four tablespoonfuls of butter, half a cupful of sugar, two eggs, two lemons, three-quitrters of a cupful of currants, two tablespoon fuls of jam. and half a teaspoonful of salt. Rub the potatoes through a sieve, add the salt, butter, sugar, grated lemon rinds cleaned currants, lemon Juice, and the yolks of the eggs well beaten Add the white of the eggs beaten to a stiff froth. Mutter a fireproof dish and put in half of the mixture. Slightly hollow the ' i nter of this, and put In the Jam Cover with the rest of the potato mixture and smooth the top. Bake the pudding In a moderate oven for twenty -five minutes Servo hot at on' n. |