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Show I Woman's Page H t i - ' " H 1 NEW HAT IS REMINDER OF BULL RING H I -" """' ' -. HI B Dame Fashion oes to the ends of the "world to procure something nevr H and novel for our girls to sport and the matador of the Spanish bull rinp j H fl has furnished her with an idea for displaying the sailor straw in another fi mode. The hat is a smart Cray sailor and is trimmed with fluted pro grain ribbon in a fashion modeled somewhat after the idol of the bull ring. The broad net ruff and enormous bowed ribbon are recent introductions and I there is creat promise of their beine worn extensively this summer. The Latest Styles in Children's Clothes Description of Late I v Model for Child Appropriate Coat Suits Breakfast I ( Rolls Recipe for Roll Breakfast Cake v , Hi THE LAST WORD IN CHILDREN'S "j 3 CLOTHES. I Jeanne Lanvin, having made a large j i fortune and settled her family in pros- j I perous circumstances, lias gone abroad w i In the field of adult clothes and made r an undoubted success there Witness f the fame cf the cartridge pleats, the i ! Spanish farthingales and the Eliza- ( bethau hips, also the hats of Louis Philippe But Lanvin has not forgotten forgot-ten her firsL love and the field of her first success She still makes adorable ador-able clothes for children, and in these she allows the military influence which she has lijced since the war began be-gan to have full sway. Lanvin made a rough sketch of one of her best models in children's clothes It Is the last word in children's chil-dren's clothes She writes that it Is a Breton frock, combining the blue and red of France. Although It is a coat and skirt, It is so Infantile in its lines that any youngster can wear it without appearing wrongly dressed. A soft little bodice of white batiste holds up a short skirt of blue serge, which is pleated in panels. The little sack coat is of red cloth, the hem cut in battlements, the fronts not meeting from the neck down. All the edges are embroidered in a deep scallop of blue floss, and there are plenty ot brass buttons and blue silk buttonholes. button-holes. Above the flat collar of the coat is a rolling collar of white batiste and the sleeve, which is bell-shaped at the wrist, shows a glimpse of the batiste at the back. : In short, the little coat is exactly like the flannel, scalloped, embroidered embroider-ed sacks worn by children in other days. APPROPRIATE COAT SUITS. There is usually doubt in a mother's mind in regard to putting a girl into a coat suit until she has reached the right age for it, but the kind of jacket and skirt that Lanvin makes is quite appropriate for a youngster. It has no grown-up air about it; it is distinctly dis-tinctly juvenile in outline. The coats are very short and sharply flare out from the shoulders. FOR BREAKFAST. Hot Scotch Rolls. Scald one cup of oatmeal flakes with half a cup of boiling milk. When cold add half a teaspoonful of salt, a third of a cup of molasses, one level table-spoonful table-spoonful of butter and beat five minutes. min-utes. Thicken with white bread flour the same as for ordinary bread, having the dough rather soft. Let rise over night and in the morning mold into small rolls; let rise until very light, glaze, with white of egg or a little milk and bake in a moderately hot oven for half an hour or 45 minutes Butter Rolls. Sift one quart of flour, half a tea-spoonful tea-spoonful of salt and two tablespoon-Culs tablespoon-Culs of baking powder together. Rub in a table8poonful of butter, cold; then ndd one beaten egg and a pint of milk, and mfx soft as possible. Roll out half an inch thick and cut In hounds with a biscuit cutter. Brush with melted butter, fold one-third of each over the other press down to make it stay In place, and bako In a quick oven for 12 or 15 minutes. Roll Breakfast Cako. Take a pint of bread dough when it is ready for the baking pans, Tour scant tablespoonfuls of butter, two of sugar, the white of one egg well beaten, a saltspoonful of soda dissolved dis-solved in a little water and half a teaspoonful of finely ground cinnamon. Mix all well together, using enough flour to make a dough stiff enough to roll out. Roll out a quarter of an inch thick and spread with a paste made by stirring two cupfuls of sugar into a |
