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Show HELPS FOR THOSE WHO SEW AT HOME. Home-made clothes are always a problem in the making, often a trial In the wearing, unless the home sewer sew-er is an expert. And when the present styles first appeared, the task of the home sewer seemed more hopeless than ever For what could be more easily spoiled than the long loose basque and the full circular skirt? Are e not still frnnhbd o r memories of the sagging, uneven skill that was the product of the home when circular skirts were last in fashion ! As time has gone on. the task of the home sewer this autumn is no more difficult than usual And in some ways it is easier For as fashion has developed, the circular skirt can be avoided. The narrow, straight skirt is easy to handle han-dle And over It can he hung a circular cir-cular or gathered tunic. The uneven line at the bottom of the tunic is not noticeable as If would be at the bottom bot-tom of the skirt. Moreover, the tunic tu-nic can be cut in points, front and back, or it can be cut in big scallops piped with satin both of which methods meth-ods of treatment make It easier to hang For a little sag. of half an Inch, is hardly noticeable in a tunic with a scalloped or pointed edge. The long basque is difficult. In mofl women s hands And the long waist line must be produced in some way if the new silhouette Is to be effected One way to produce it without actually actu-ally making a long bodice is to use a wide girdle, fitted in wrinkles from bust to hips on a lining A nattem for this girdle can be bought, and its making Is then comparatively easy. Another way to produce It i wiin a ueep yoKe on iae skiii, wucu is not difficult to handle. There are sold some very smart little velvet jackets that reach to the hips. Some of them are laced under the arms and are put over the head and some of thern are buttoned They could be made a part of a satin dress and would give, in very good manner, the smart line that prescribes a long, straight waist The se little jackets are nicely made, and cheap-two cheap-two things in their favor. A vers good one costs not more than four and a half dollars. They are sleeveless, sleeve-less, and are supposed to be worn over a satin or lace bodice. Then there are waistcoats, in velours ve-lours and in pique and in other fabrics fab-rics They are not as much worn as August indications made us think form a Rood finish to a home-marl (frock. So do Kirdleg, and these car he bought in dozens of different styles. And of greatest help, there is readv made neckwear. Nobody, nowadays llmost nohody, at anv rate, makes neckwear The shops are so full of it. in tempting forms, that every one buys It And the heauty of It is that it is inexpensive and can therefore, he changed now and again rnr a newer piece, thus adding the reallj latest touch of siyit to yout home-madr. gown TOASTED SANDWICHES. Toasted sandwiches are delicious served with tea or coffee. Make small, dainty sandwiches, spr.-ad with butter and a layer of marmalade or thlnly-fillced cheeB6 Put on pie tins under the gas broiler, broil-er, nnd when lightly toasted on one slrie. turn on the other side to brown. The eheesc will bo just melted enough nnd ho marmalade warmed enough to h dellclously appetizing. If you own a chafing dish. cut Wheat or rye bread In slices and put a slice of cheese hetween them. Season Sea-son with salt and paprika and melt In the blazer one tahlespoonful of hut ter. laj in as many sandwiches as ll will hold and brown on both siles Serve at once on hot plates. Leftover Left-over ham or tongue or fish sandwiches sand-wiches are tasty fried in hutter until un-til thej are delicately browned. OYSTER CUTLETS. Take one-half a pound of lean veal nnd the same quantity of large oys-ter oys-ter chop both fine and then pound together in a basin or mortar, add one teaspoonful of chopped suet, four tableSDOOnfulS of fine breadcrumbs, the beaten oiks of two eggs and a seasoning of salt, pepper and powdered pow-dered rice. Mix thoroughly and make Into small cutlets, brushing them over with well beaten eggs, dip In fine hreademmhs and fr in enough bo i H ii fat to cover the cutlets Garnish Gar-nish with parsley and serve hot. |
