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Show t Lwru llloman Will Apraode Inis Hem Glass Ware ! I .-- I K WWlfflKf& 7 Jvlmw f ' 3 ass1 JHAZ SHAW StOAtrw A aMTMS smsx f. A& ftlfef Jft4 M 's&&& I WEDDING ETIQUETTE BY EDNA EGAN. Ijj 0 manyt questions have come bpj from Brides-elect and their l-l friends regarding social form at weddings that it seemed a good plan to devote today's task to consideration of some of these problems. prob-lems. It adds greatly to a silver gift to have the monogram put on. Although It has for the last time been the custom cus-tom to letter all wedding gifts with tho bride's maiden Initials. Gifts now frequently bear the initials of the bridegroom as well as the bride. A stunning monogram on a beautiful sll-I sll-I ver service which a fashionable bride received recently was made up of the first letter of her maiden surname and ffl the first letter of the bridegroom's last il name, joined together with a hyphen. H Another monogram combination com- M Ing into favor is made up of the first jfl letter of the bride's given name, of I her maiden surname and of her mar- ried surname. I At an afternoon wedding proper I dress for the bridegroom consists of a black cutaway coat, gray trousers, ifl black vest, gray tie and gray sued 1 1 gloves. II The bridegroom with the best man II should be waiting at the altar with the il minister for the bride, .wnether the Inl wedding is performed in the home or 'II at a cnurcD- ill If you aro to have a matron of tl0n" II or Bne auould walk alone, "while tho III four bridesmaids Bhould proceed down !l the aisle two by two. Ijl The time for a high-noon wedding III la at cxactly 2 o'clock, noon. The III bridal repast served after such a cere-Ill cere-Ill mony is usually called a wedding ill breakfast, some times a wedding Jill luncheon. Whatever it is, the menu lufl need not dlffer neatly irohi one scrr-JlJfJ scrr-JlJfJ cd at a later time of day, although it ill I is perhaps a simpler meal. (l It is the custom to arrange the wed- II ding gifts in a room where the guests III m&y view thera the day o the wed" t I ding. The cards of tho giver should II not bo left on tn0 gifta' however even III I though you may have seen this dona. 111 Tne correct thing- to do in the case jfl of the receipt of wedding announce- II ments inclosing "at home" cards is to 111 send your card immediately to thoBe nm making the announcement, and, it tne nl bride is in the same town with you, HI call on her on the date given as her III reception day. If you can't call, send ill your card to reach her that day. Ill 1 ONE-PIECE 1 DRESSES il (f NEPIECE dresses, made of I Hi so very fine aergo, are more I'l ll popular than ever. Some of I these little dresses are set in I tucks over the bust, the top of the jl bodice forming a yoke. A loose sash (I keeps the folds in place at the waist jl and handBome buttons are used to II fasten the dress right down the front I Costumes of this order closely ro-H ro-H semble large studio pinafore, but I when correctly worn, and by Blender I women, they are amazingly effective. jl One-piece frocks made of velveteen Km will be popular all through the aea- son. These, as a rule, are plain ana nl Kemi-'Jeht at. tho ton and wrv wiria jfl at the hem; they are cut like a looso M wrap-coat, but of the most supple ma il terials. jl At the waist the dresses aro con- fined by an elaborate belt made of em- broidered suede or by a satin sash fin- ished off with handsome tassels. jl Though some of the influential (I dressmakers are making puffed sleeves, there are still others who remain re-main faithful to tho kimono and Raglan Rag-lan Bhoulders. I A delightful costume recently was I seen, The outline of which may be ! described as princess, but an infinite ly smart bolero coateo accompanied the costume. The material of this model was crow's wing blue duvetyn, and the ! trimming consisted of bands of blue dyed racoon. The skirt was round and short, though not exaggeratedly so, and at the extreme border there was a band of blue racoon. In front the bolero was quite Bhort, the back was pointed and in loose sack form. The bolero opened sllght-! sllght-! ly at the throat, where it was finished I off with a band of fur and a flat vel- I vet bow; a similar bow held the points L of the front together; these bows t were drawn through dull Bilver H buckles. W11" -.... I The Kitchen "It) , p I &CT?ffeJ5g& A;- - i "-! A ;tefel 3Iock Chicken Lonf. Two pounds uncooked veal, put through meat grinder, one-quarter pound salt pork In like manner, one beaten egg, three-quarter cup powdered pow-dered crackers, half teaspoon salt, pepper and sage to taste. Put in pan such as you use for loaf cake. Bake one hour it's nice, just before placing In oven, to beat one egg until HghL Pour over, then sprinkle cracker crumbs. Chicken a la Hollandaise. Take out the breast bone of a large young fowl and fill up the space with a nice force meat Make a batter as for fritters and when the fowl is half roasted pour the batter over it, let 3?' ,a,nd then pour on more until It is thickly coated and a rich brown in color. Remove from pan, cut up as for a frlcaBsee, place on platter, lay corn fritters around the edge of dish, scatter scat-ter somo sprigs of parsley over and serve at once with melted butter and lemon quarters. Apple Punch. Lay in a china bowl slices of apples and emons alternately, each layer being be-ing thickly strewed with powdered sugar. Pour over the fruit, when bowl is half filled, a bottle of clare " cover, cov-er, and let stand for six hours then pour through a muslin bag and it is all ready. b Sponge Cake. One cup sugar, three tablespoons of cold water, boiled together until clear three eggs, yolks and whites beaten separately and folded together Turn in tho boiling sirup, stirring constantly. constant-ly. Flavor to taste. Flour, with one rounded teaspoon of baking powder enough to make a batter not qulto as stiff as cake. If too Btlff it will bo dry. Beef loaf. One pound hamburg steak, one teaspoon tea-spoon salt, one-quarter teaspoon popper pop-per and cup milk, one egg, small piece butter, two crackers rolled. Mix together, put into a buttered pan. Put dressing on too made of one cud rolled crackers, half cup milk, half cup water, wa-ter, a little Bait, pepper, sage or poultry poul-try dressing. Put on top of loaf and dot with IJVJa pieces of butter. Bake one hour. Stuffed Cucumbers. Cut good-sized young cucumbers into in-to halveB lengthwise and remove the seeds. Mix together one cup of finely chopped chicken, half cup of soaked bread crumbs, two beaten eggs, two tablespoons ta-blespoons of melted butter and pepper and salt to taste. Fill the cucumbers with the mixture, place the halves carfully together and tie with soft twine. Put them in a baking pan, add a cup of chicken stock and cook until tender. Remove tho strings, place the cucumbers on a hot diBh, thicken the gravy in tho pan and pour it around them. Oysters Prepared in the Chafing Dish. Oyster .n RoastPut tablespoon of butter in chafing dish. When it creams add 12 large oysters and half pint Juice, with salt and pepper. Cover and cook, two minutes. Servo on hot toast moistened with juice. Oysters Fried in Batter Make a batter of three eggs, three tablespoons of milk, one tablespoon of flour. Sea-Bon Sea-Bon with salt and pepper. Put one ta-bleBpooa ta-bleBpooa of butter in chafing dish, and when hot drop oysters one at a time In the batter, then Into the butter, ana fry a rich brown. Celeried Oysters Put teaspoon of butter in chafing dish and when melted melt-ed add 12 large oysters and one tablespoon table-spoon minced celery. Season with salt and pepper. Cook three minutes, add wineglass of sherry and cook two minutes. Servo on toast Tried Potatoes. Fry out a little salt pork In a fry-pan, fry-pan, slice up law potatoes as many as you think you can eat. Put them into the fat, sprinkle with salt and keep them partly frying and partly steaming till soft. Stir occasionally. Also add a bit of onion, it flavors them. Have them brown and hot and they make a hearty, tasty dish. Cheese Potatoes. Arrange In baking dish cold boiled potatoes sliced thin. Then add a layer lay-er of grated or fine cut cheese, a little lit-tle salt, pepper and bits of butter on each layer. Continue until dish Is two-thirds full, then add enough milk to cover. Bake in rather quick oven until a rich brown. Servo Immediately Immedi-ately with crackers or graham bread Halibut Willi Tomato Sauce. Have the flsh sliced for frying, roll in bread crumbs and fry in clear hot fat till brown on both sides; removo to a hot platter aud just before serving serv-ing pour the following tomato sauce over aud around the flsh. Tomato Sauce Take a cup of tomato, toma-to, either fiesh or canned, and put it Into a saucepan 'with half cup of water, wa-ter, teaspoon of chopped onion, two whole cloves, one teaspoon of sugar, half teaspoon 6l salt and a dash of pepper; let it cook about 20 minutes, then remove from fire and strain. Put it through a large sieve, mashing it with a wooden masher to make all possible go through, then return to fire. Melt a teaspoon of butter, add gradually a scant teaspoon of flour; when well blended add a little of tho tomato and stir it In till a smooth iaauj ja lormeu, men a llttlo moro till it will run- easily; turn into the hot tomato to thicken and let It simmer sim-mer 10 minutes. Piueapplo Preserve. Cut In slices your pineapples, then in as small pieces as you like to eat it with a silver 'rult knife; use about half as much sugar as pineapple; let stand In an enameled kettlo over night when the juice will cover the pine apple, ap-ple, and set to cook in the morning without any vater till clear, and put into glass jars. It takes only a Ultle while. Skim carefully while cooking Don't cook too long, so it gets dark-colored. dark-colored. It will look light and clear Beaufort Stei. Our choicest dish of meat is prepared s-Ith the cheapest sutsofroeat Logs and neck pieces may bo used. Beef fresh pork, lamb and veal may be used together, get them cut up in lengths of three inches Dr so, then, with a sharp trimming knife, trim off fat and outside -indo. Place In two-quart beanpot which must be very clean) with a few cut-up potatoes and a carrot car-rot or two, one small onion, one slice of bacon, half teaspoon of pickling spices, Bait and pepper to taste and Dne teaspoon of sugar. Fill with water, wa-ter, ono Inch from top, cover pot tight and do not uncover until ready r to servo. Bake from four to eight hours, according to amount of neat; the slower tho better. About five pounds of meat as you buy it is needed for a two-quart pot mmmmmmmmmmmmtmmmmmm I rril ROOMS and scrubbing brushes 1 $ that have seen better days can J be converted into excellent mop Gticks. Saw off tho broomcorn and use this for kindling; nail on to the flat end of the scrubbing scrub-bing brush. You'll prefer this to the patented ones, for you are spared the labor of continually unfastening and replacing tho scrubbing cloth when wringing out IPflfig) ILT picture frames may be ly fieshened and brightened by Lk4!J washing them with a soft brush dipped in the following mixture: Put enough flour of sulphur Into a pint of water to give it a yellow tinge, add two onions cut Into pieces, and let them boil; strain into a dish, and when the liquid becomes cold It is ready for use. PSj 0AP never should be used in &y cleaning paint, especially UsJ white enamel or any pnint with a gloss, as it removes the gloss, which Is its chief charm. If in "afcuiug enameled woodwork a cupful of common carpenter's glue is melted aud poured into a pail of warm water it not only will facilitate the cleaning but will leave a high gloss, sum as new paint has. If once used this common com-mon glue will become a household necessity. ffl& RUGH, uneven silvery kilch- fjM en floor was satisfactorily fea2i dealt with in this manner: An old Ingrain carpet for which without, tacking and over it was placed the linoleum, making a verv restful surface for tired feet Around the baseboards and doors next to the floor was tacked a three-Inch strip of the linoleum, which made the floor very iTght pamtan and no solhus ot tbe BUI mako soap ielly dissolve half Bi a pound of good white soap in boiled till tho soap has melted melt-ed or the soap may be shredded and boiling water poured over it. As soon as it is cold it becomes a Jelly a hand KX. ate? lut0 superior and safe other. Lace handkerchiefs and fine lace garments should bo wnshoH through this lather, rubbing soMed parts through tho palms of tho hands as ono does a cake of soap. To ruh across the knuckles in the ordinary way breaks tho delicate threads. When clean rinse through cold water and then, to mako snowy white, puas through a basin of cold water to which have been added a few drops of liquid blue. Powder blue is apt to make undesirable smirchoB, while the liquid is more reliable and of a moro delicate tint. HAKE the center tray of an old trunk and bore two holes in each end about six inches apart. Take a piece of cotton clothesline about ten Inches long and make a knot In one end. Pass this through one of the holes, leaving tho knot on the inside. Pasa rope through other hole and make another knot in end of rope. Pull out and you will have a substantial handle. Mako another an-other handle at the other end of the tray. The whole can bo stained and varnlBhed if one wishes. In clearing the table after a meal pack dishes in the tray and carry all at once to the kitchen. This is much easier than walking back and forth several times. The tray may be used to return dishes to either table or cupboard. Sometimes Some-times one can carry the entire dinner to the table at one time. By lining tho tray with white oilcloth it can bo used in the sickroom as a table, often preventing pre-venting a spot or stain on the bedding It is so lict t. jbs handled easily by a sick person. Fj ANCY work la something xo I a which every woman should IE3U givo her personal attention if poaBible since the labor of many hours may be ruined in a few minutes by a carcleaa servant Put about half a pint of bran into tho name amount of cold water and boil It for half an hour. Strain tho bran water and then add to It another half pint ot boiling water. Use this mixturo In- HUMAN NATURE I BWO men were discussing th V B success of a third, and ono o. H them remarked: i B "It's his knowledge of hu i m man nature that has helped him. Hu B man nature's the biggest thing in th K world, and if you know that you kno , K everything. Jim couldn't only size m B another fellow, but he could size ut M the effect of what ho did, or meant tc J B do, on people in general. He kne'w H how to get the response he wanted, bo- B cause he understood what would bring It out. Naturally he's a winner." ; B A lot of us fall to realize Just that B point We get things planned out very nicely all but the human nature end And when we fail wo aren't able tc find the flaw. Especially wo women. It's human nature to bo attractod to j B n fresh, dainty, cheerful appearance. It's human nature to remember what Is brief and striking, and to forget what Is long and dull. It's human na- ture to like to bo jollied, to yield tc tact, to boost the joyful, self-confl- dent and resourceful person. Remem- ber that your job is not simply a me- K ' chanical thing. It is also Intimately : m connected with human nature, and il K will pay you well to take that pari m of it under consideration. It is the ; m man or the woman who "understands" ( B that Is going to get a lot more out oJ others and out of him or herself. , W wMmMmM stead of soap Jelly and wash the fancj work in moderately hot water, just as I you would soft woolen goods, being I careful not to rub It or to wring oi I twist It Squeeze it softly with the hands. After the first washing soap , I may bo used Instead of bran. The I rinsing water should bo ready before I one begins to wash the pieces of fancy , I work, as the process must be coraplet- I ed as quickly as possible. If there la I a variety of color in the piece put both I salt and vinegar in the rinsing water in the proportion of a dessert spoon I to a quart of water. For reds and Pinks salt alone will be sufficient, but ' I vinegar is necessary, especially in the I case of violets or other purple flowers. ' I Fancy work should be dried as quick- ' I l.v as possible, with the thickest part : nearest tho fire, and Ironed on the : wrong side when nearly dry. If I through oversight one waits till it is I quite dry place a damp white cloth -I between the fancy work and the Iron I or there will uot be a good surface. Y The Iron should not be extremely hot, I as the heat has a tendency to fade and I change delicate tints Anvthinr that 1 1 is edged with fringe needs to have the il fringe wet so that It may be shaken (I out nicely against the edge of a clean I table before ironing; it often needs I wetting and shaking out two or threo I times to be nice. In starching fringed I doilies the fringe should be gathered 1 up in the hand and not dipped In the I starch with tho rest of the doily, as : I starch is likely to mat fringe badly, I I CARE OF I YOUR HANDS I Iral OW, remember." went on tho I y bustling little manicure, "that I L?J your nails must not be soro I when properly manicured; I that care will eliminato the white I spots. Polish to lessen the ridges and I oil for brittleness, and be gentle. ' I ".Vow for the half moons: Making I our half moons show is not a thing I that can be regulated to any great ex- ' I tent, because those coveted 'lunulae' 'I are there naturally, full-orbed and ' I beautiful, or the merest tantalizing I riin above the horizon. You have to I make the best of them; you can't mako I them over. Don't by any means push I the flesh away from them, for there will be the same old trouble puffed l and Inflamed and broken cuticle I around the base of the nail, with whito I spots beside. When tho cuticle I3 put I into good shape and gently kept from I growing to the nail then tho moons I I will be doing their duty. ! I "Don't bite your nails!" exclaimed I the manicure. "Any girl that wants . I pretty hands and nails must nover 1 1 bite them. It is one of the ugliest I habits a girl or any one else can form. w It not only spoils the nail, it mars tht 1 entire personal impression as well. I Can you Imagine a person of real 'I charm biting her nails? You know I real charm is possible to every girl If 1 I Haven't you over felt yourBelf I shrinking from a person with stubby, I bitten nails, from the man, woman. ; boy or girl who fidgets with the nails i I against the teeth? It's-hideous! I 1.1 would like to give a lecture for the I benefit of every mother and teacher -I on tho evils of allowing children to I blto their nails. ; II "Tho remedy is manicuring, and It ll will have its effect even on little chil. , 111 dren. Let mothers manicure children'! jl nails, and It will do more than talking 111 to givo them prido in their personal III appearance. Jlj "For whitening and softening the jl hands there aro all sorts of prepara- 111 tlons. Lemon juice bleaches and suft- ens the skin and nails. Rose water i and glycerine, as the druggist mixes ill it, is soothing to some skins, and with ; j the addition of lemon juice makes an '. II ideal lotion. IL "'Protect your hnds and givo them ' W fair treatment Keep thci$ warm In B cold weather by means oi wagxr m gloves. J pt "If you mUBt work and wash, let t Ifc gloves, dish mops, wringers and wash- l S ing machines save your hands. Tho business woman and the teaoher whose handB are dried from the han- f B dling of paper and chalk, must have a i Iffit bottle of oil ever ready." t m |