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Show Woman's Page i j For Tailored Gowns Gabardine, Serge and Broadcloth Hats for the Debutante The Latest Women's Hosiery Saving the Fingers When Doing Household Work Oyster Recipes Oyster Omelet and Others. Horoscope "The stars incline, but do not compel. Thursday November 12. 1914. (Copyright. 1014. by the McClurc Newspaper Syndicate.) This is a fairly fortunate day for most business projects. According to the astrologers Sntnrn and Mercury are in benefle aspect during the hour.s of greatest enmmercinl activity. In the evening Yenus is strongly adverse ad-verse Turiter should make today excellent excel-lent for commerce and large Industrie Indus-trie Manufneturing Is subject to the best guidance Bankers should benefit greatly while this configuration prevails. While large losses nro indicated immense profits to the powerful in finance are foretold The stars presage gains for publishers pub-lishers and authors. Advertising is likely to increase with the approach of the new year There is a stimulating and helpful rule for lawyers and all who guide the affairs of their fellow men. Ambassadors should profit today, but there Is a sign read as indicating embarrassment and compilations for represents tlvrs of the United States Saturn gives encouragement for all who follow oceupations relating to the -oil. Miners, farmers, dealers In real estate and roal merchants will prosper in an extraordinary degree, it is foretold Today's conditions are for those who "weigh and measure, those who dwell In habitat inns on water, thos--who have acquired fortune in denying deny-ing themselves and all who work at the forge." The government of the stars is es-r.pi.r.iv es-r.pi.r.iv favorable for the gathering of toils or taxes Improved enndl-tiona enndl-tiona of public finanee are prognosti eatpd. Music is to be peculiarly favored during the winter months. It is held by the seers. Operas and concerts will be better patronized than usual. Dealers in raw cotton have the an- j gury of prosperity before new crops are gathered. Fires in eongested centers are tore told, und cities will lose more in lifn and prouerty than usual. Person whose birthdate it is have a happv omen for the year They Should watch their business interests land beware of the temptation to spend r.ionev. however. Children born on this day probabl: vill he exceedingly energetic and successful These subjects ol Seor plo usually nave arueui naiuun -unbending characters. oo FOR TAILORED GOWNS. Gabardine, serge, broadcloth, any of the fashionable materials of the sort, are appropriate for the everyday every-day tailored suit of the debutante She will also need at least one and perhaps two others for more form?! i nsions, and these may be also of the same materials, or of taffeta or ,atin. Velvet and corduroy shp may i!so wear, but other materials are referable In this day of basqu. is i dress of this sort may do duty for i tailored sutt. and she will find dozens doz-ens of occasions on which it seemed more convenient than the suit. For the dansant her frock should be made along simple lines, but sbouid have the daintiness tint darning, darn-ing, at whatever hour of the day. always al-ways suggests. While high collars are coming into vogue for almost, all hours nf the da. the dansant costume cos-tume throughout the winter will ha"v the collarlcss waist. Fur may ho v. -ever, be used in its trimming, a pleas-ing pleas-ing fad being to have (instead of a heaw nerkpiece) a band of fur around the lower edge of the Bklrt i r the tunic, tu-nic, the same fur to be repeated in milady s muff. For her hats there is ven little rule to follow The present styles are really adapted to all ages, although perhaps the debutante would look better bet-ter either in one of the small toquo-i or in a sailor shape rather than the very large drooping effects that are eomlng Into fashion. The same mlgh; be remarked of the combs and pins with which she adorns her all too-slick too-slick hair, thn beauty of the ornaments orna-ments making up for the severity of the coiffure. It is a fad of the hour to have the combs match in some way the color of the gown. With regard to the accessories of drossthe shoes, gloves, handbaas. furs, slippers, fans, etc.. these will nave to dp oeienuiueu j of the wardrobe. It is a day when cver thing must match. and the manufacturers. . taking advantage of 1 his fact, have brought forth hundreds hun-dreds of varieties from which to choose In this matter, too, the debutante Is allowed a free rein, and may have costly and as elaborate accessories ac-cessories as her sisters, her mother, or even her grandmother. HOSIERY FAD. The latest in women'6 hosiery is composed of a man's sock, to be held in place by a fancy round garter, and a fall of either shadow lace or net This arrangement secures to the wearer both the rooluess of half hose und the effect of the new modl6h pantalettes. pan-talettes. This combination, notwithstanding notwith-standing that, at first blush it is somewhat some-what startling, s certainly more modest than last years slit skirt, which used to open shamelessly over pottlcoatless, silk stockinged calves. SAVING THE FINGERS. For those who have to do much household work, this hint will be useful: use-ful: Before putting the hands Into soda water, rub the finger tips and around the nails with vaseline The water will not then touch them and make them crack. OYSTERS AGAIN. Oycter Stew. Choose about GO nice large oysters. Place them in a colander and allow them to stand until the Juice has trained off. Now drop the colnivb r into a pan of cold water and allo.v fhe oysters to drain a second time Heat a BaUOOpan piping hot. thro.-in thro.-in the oysters and shrUe once or twice oer the fire BO thai the water will he dried off without curling the gills Cover with two cups of milk and push on the back of the stove so that the milk ran heat gradually Cream together one tablespoonful of flour and one tnblespoonf ul of butter nr.ng the saucepan to the front of th stove and as soon as the milk boils up, thicken with the flour and but-ter but-ter mixture ami stir until the sauce heroines ereamy but not reiHy thlek. Add six whole allspice, one-half tea-spoonful tea-spoonful of salt, a dash of pepper and servo at once in heated soup plates with toasted crackers. Escalloped OyGters. Drain the liquor from the oysters into a dish. Look over the oysters to remove all shells or grit. Cover the bottom of a pudding dish with bread crumbs Put in a layer of oysters, oy-sters, season with salt, pepper and a generous bit of butler. Add an olher layer of crumbs and so on until un-til the dish Is filled leaving crumbs on top. Hot with butter and bake Take the oyster liquor and a generous gener-ous piece of butter, and keep hot o:i the stove to baste the oysters with, should they become too brown and dry on the top. This is considered better than adding moisture in the first place. Milk or cream can be mixed with the liquor if desired. Oyster Omelet. Blaneh eight or a dozen large oysters oy-sters in their own liquor until edges begin to curl Season thetn with salt, red pepper and two drops of lemon juice Then prepare a plain ome- j let with six eggs, pour in the hot oysters oy-sters when the lower half is cooke 1. fold over the top. slide on a hot dish, baste with butter and serve Immediately. Immedi-ately. Creamed Oysters. To cream oysters delleioush. cook them first until they ruffle, in a table-spoonful table-spoonful of butter and a teaspoonful of lemon juice Remove the oysters with a draining spoon and add another half tablespoonful of butter to the Juice In the pan. When It bubbles stir In a large table spoonful of flour and cook and stir without browning for three minutes. Then add a cupful cup-ful of milk and stir until it is thick and smooth. Season with salt and pepper and a trace of paprika and turn in the oysters. Serve as soou as they are scalded. Oyster Cocktails. There is a fancy abroad for serving serv-ing the oyster cocktails in tomato or green pepper shells. For the dressing dress-ing use a tablespoonful each of horseradish, horse-radish, vinegar, tomato emsup and Worcestershire sauce, a saltspoonful of salt and half a teaspoonful of to-basco to-basco sauce This quantity 1b BUf- I flcient for 20 oysters. Chill shells and sauce on the Ice. |