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Show NECK RUFFA NOVELTY. With basque dresses a noelty of the season is the neck ruff which, however becoming it may be to a slender type, looks on a fat woman like a definite attempt to end her life hy Rirar.gi.lation It is worn tightly labovt the throat and praetlcally eon-I eon-I eeals -be lower portion of the face 1 - neverthvjess it is chic to a degree on. many. The cuff ruffles are seen in conjunction with th-se neck pieces A distinct change from the styles of last winter in the line of neckwear is the prevalence of organdie. It has j almost taken the place of net which then was worn almost exclusively and. alrangtdy enough, in view of prophecies to the contrary, It makes quite as charming frills. Their extreme ex-treme whiteness has perhaps been t'le chief factor in giving them the preference over net. Crepe Fran-cais. Fran-cais. one of the newest materials of the season, and which resembles qv-gandle. qv-gandle. but Is sheerer, Is aNo used fcr neckwear of this style. The ruffles ruf-fles for either neck or sleees are j finished with the popular picot edging, edg-ing, although occasionally one sees a ery narrow hemstitching. Collars and cuffs which heretofore (FOtyld have been considered only fit for summer wear are to be used thromthou' the winter, on the street costnmes as well In thf house ll.is is cnuaing immense satisfaction (o ihose who have adoptfd the fd lor pin.nr' collars and cuffs Even with furs they will be seen throughout through-out il- sf-ason, although the prefci-ence prefci-ence will perhaps be given to organ-(ii- ,iihI crepe PrancalB, Linen eniiois eiohrofdered or merely finished with a picot edge will share the popular-ily popular-ily ol pique for tailored suits NOVEL BUCKLES. The rhinestone or eut steel buckle which plays such a glittering part In tiiodein footgear is expensive r. t'.fe(liv.' ami less costly substitute, nol of the material hut of the shape. Is the rhinestone or steel button. Some of the smartest shoes, especially especial-ly the walking slipper of patent ha; her and the evening slipper of black satin, are so ornamented These buttons ran he obtained in the shops in endless variety and their fost Is Infinitely less than that of buckles. Ind( ed, there will be many a button bag that will yield up a pair or per-aapa per-aapa more of these shiny little treas urea. These buttons may be sewed di-rectly di-rectly on the clipper toe or may be i entered in a tiny how of two loops --no ends of velvet, satin, crosgrain. or chiffon. ODD CANDIES TO BUY Nothing gives a more interesting note to any sort of feast, be it a hanniiot or an informal cup of tea. than a new dish of some sort And n new candy is as interesting as a new salad or a new dessert. One of the new things is the mo-i.isses mo-i.isses almond. Molasses almonds are small molasses candles made in the shape ot a shelled almond, and they look much like molasses-eo'ored almonds. al-monds. They nre sweets that might be eaten by children. Various oddly Bb.aped chocolates ore sold at some ot the smart shops There are tiny chocolate sardines packed In tinfoil in a little box that looks like a sardine tin; there are sets of ten-pins or ninepins, there are small chocolate dolls These, of course are for children, and they make attracthe favors at a children's patty. For grown-ups there are chocolates In small paper caes of a new sort. 1 he are shaped and fluted quite like the little white and colored paper pa-per cases they have reposed in for years But the cases are made of waxed paper figured in colors On a green ground pink and blue figures are disposed, or flowers of another color grace a blue background This modevent is quite in keeping with the .or:eou? figured dress fabrics and the Martme chintzes used In interiors this season, isn't it? Then there is spun sugar candy of vunous sort? The small baskets filled with flowers are attractive for place faors The big single roses are also pretty. And the candles for special occasions. like the little Easier bonnets of spun sugar in tiny paper bandboxes, are delightful. Marzipan fruits are another delight They are espeHnlh attractive as an addition to autumn refreshments, for the big marzipan chestnuts, the ap pie.-, pears and other autumn fruit are especially good. he little sweet nuts, peanuts and I almonds, with a sort of sweet biscuit I for the shell and chocolate or sugar : nuts inside, are another dainty sweet. I They ought to be a part of the Thanksgiving feast |