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Show f Woman's Page Having a Place for Everything and Everything in Its Place Should Be Practiced by Housewives New in the Realm of Fashion Severe Tailored Effects Predominate in Neckwear Slouchy Carriage No Longer Tolerated Taffeta Favorite Material for Dancing Frocks How to Make Oyster Stew Boston Style. 1 HAVING A PLACE FOR EVERY- THING. M How few there are, who, in every day life, profit hy their own experl ences or their observation of others I We have many excellent rules for ac tion handed down to us which w I easily forget, or, at any rate, fall t I practice For instance, we have often heart m the maxim, "A place for everything and everything in its place," and ye I there is hardly one In a thousand win I acts upon the suggestion So muct to the contrary, that it Is more tru( I of us that we have a place for noth Hi ing and nothing In place. Yet, wher we think for a moment, we know thai this old maxim is a vastly important I one in all departments of life, and can lose none of its importance Iron I age. The more numerous and varied the departments of business and the more 8 diversified our Implements of work 1 are, the more Important it is that we 1 carry out the maxim, that we prac-1 prac-1 tice the rule. Time is too precious 1 to be wasted, and a great deal of it 9 is spent each day in hunting for artl- cles which have been misplaced, be 1 cause we have no particular place for them. 1 What would be thought of a me 1 chanlc who uses many tools In his 1 work if he should have them scat- 1 tered all over his shop, or piled here I and there, one upon another, without I system or arrangement? Or what of I a merchant who had no system In I the arrangement of his merchandise, and must spend sufficient time search-I search-I ing for an article wanted by a CUB toll to-ll mer to have executed a large order. m And yet such is the management H or rather the lack of management I of not a few so-called housekeepers Things are scattered promiscuously I from cellar to garret and from kitch-B kitch-B en to dining room yes, in some in-fl in-fl stances, from kitchen to drawing room. H It is no wonder, then, that the pood B woman and her attendants are in a worry from morning to night because one thing or another which is needed I for immediate use has been left no m body knows where NEW IN THE REALM OF FASHION J The severe tailored effects pre-i 9 dominate in neckwear H j Silk jackets and short, loose coats B1 are much in evidence. Ml Frocks of net, arranged in plaits 'jPB or ruffles, are popular Skirts of net covered with jet '!dB beads are shown in Paris Wm In tailored costumes there is a .jjB tendency to the long coat. ," Tartan plaids will be among the rnJ leading materials this fall mlA Fashion demands that every gown shall have shoes to harmonize. eiM Redingotes of white cloth will be uB extremely fashionable this fall. & Costumes of white net or lace are HJ trimmed with ornaments of jet. H Many of the new suits and coats H have decided, close fitting lines. Hi New fur wraps will follow the lines H of the cape to a great extent. H Charming little hats for the small B girl are made of muslin, trimmed HJ with bands of colored beads. H Scotch plaids and mixture will be H used for coats, capes, and tailored Hh BUitS. BI Taffeta is a favorite material for B dancing frocks, and laces are used H galore. H Gold tissue belts are new; they BJl come in the same patterns as the Bp broad kid belt. Chiffon plush is a B new material and will be used Tor B street costumes and wraps B The fashion of high hairdresslng B has made fashionable raan beautiful I combs and pins. White taffeta frocks with fitted -. basques and full tunic skirts are lm-. lm-. mensely popular. Dyed laces arc to be used, but metal ;. laces are expected to outvie anything e so far shown j The proper silhouette is now erect; the spineless, slouchy carriage is no 1 longer tolerated. t HOW TO MAKE OYSTER STEW. ' Fannie MeiTltt Farmer, cookery edi-1 edi-1 tor of the Woman's Mome Companion ; presents a number of "Recipes for October" In the October issue of that 1 publication. Among them is her reel ; pe for Boston oyster stew which fol- lows- "Put one quart of oysters in a 1 colander and pour over three-fourths cupful of cold water. Carefully pick 1 over oysters, remove tough muscles 1 from half of them, and slightly chop remnlninc half with removed tough muscles. Add chopped oysters to water wa-ter drained through colander, heat to the boiling point and let simmer three minutes Strain through a double thickness of cheesecloth, add reserved soft part of oysters, and cook until ovsters are plump Remove oysters with a skimmer, and put In a tureen (with one-fourth cupful of butter, one-half one-half tablespoonful of salt, and one-eighth one-eighth teaspoonful of pepper Add oyster liquor strained a second time and one quart of scalded milk. Al-I Al-I ways remmbpr to scald milk in a : double boiler, which overcomes the danger of scorching. Serve with oyster crackers." oo |