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Show I FRESHEN UP YOUR FADED ROOMS COST IS SMALL ' W77VC? SURPRISE H iFSll URPRISB the family now and H (raj then with a new dish and set H l-aall them guessing as to what It H consists of. Those who tnsto H vegetable sausages for the first time H nro suro to be puzzled. These are H made by soaking one and one-half cup- H fuls of lima beans over night and H cooking In salted water until tender. H Then they are put through a potato H rlcer, and two toblespoonfuls of but- H ter, salt and pepper to taste, a dash of Hj tabasco, or any very hot sauce, aud a H pinch of thyme is beaten into the pulp. H If too stiff, moisten with beaten egg. H Form the mixture into small sausage H shapes, dip In beaten azz and flour H and fry until a nice brown on all sides. H Another unusual dish is made from H one cupful each of any cold flaked flsh H and rice. These arc put into a double H boiler to get very hot. Then one ta- H blespoonful of butter, one egg and sea- H Boning of salt and pepper are added. H Stir -well until the whole Is well blend- M ed, then serve. S ' J:-P1I - CSiF'' '-: 1) "Vi"' W ;W H S -- JHH ' -M'. .: :. - ';'.'; ilsPqr ti i KfSiC WmU 'AMIS I JSmmk ffaawiwBwfe v fmwik v 4 will i irJllMwm FaSHSOfaS OF THE MOMENT Many New aod Movel Ideas In Coat Suits and Other Feminine Requisites, BY MRS. KINGSLEY. rrn HENt it is heard that a gown is ftVA of corded faillo silk, that it is prune colored, that it has a short velvet jacket and velvet vel-vet ribbon on the skirt, and that a high pleating of white tulle stands around the neck and runs down the front of the figure to tho waist, it sounds as though one wero talking of another day than ours, doesn't it? Yet this is a description of one of tho Frenchlest of French gowns that is to be worn by smart women. This gown of prune-colored silk and velvet also points to another fashion which will gain many adherents when tho spring arrives. It is the fashiou of wearing a jacket which is really a blouse, and which docs not necessitate necessi-tate a third garment to complete tho suit One of the mo3t interesting features of this frock is the V-ahaped opening, which Is filled in by the extra high pleat of white tulle, a touch which is repeated at the hem of the bell-shaped elbow sleeves. There have been many intimations that this old-fashioned neckwear will bo revived for tho spring of 1916. Women havo already taken up the idea of wearing coats without blousea filling in the opening in front, if thero is one, with a vest of organdy or whito satin, which extends into a collar They do not remove the coat It is part of tho gown. When they need added warmth for tho open they put on a top coat At the present moment, when moat of the French houses are insisting up- on short, rippling Jackets, another house comes out with ono that reaches the knees. Instead of the barrel skirt or godet skirt, it advocates the moderately mod-erately narrow walking skirt, its fulness ful-ness gained bj pleats at the side. There is a plain panel in front, which Is a change from the usual method of this house of placing pleats in front and joining them to circular sidos. The material is biscuit colored cloth, and the treatment of lines over tho shoulders and arms belongs ho distinctly dis-tinctly to this house that those who know the individualities of tho different differ-ent dressmaking houses would not have to look inside tho belt for tho label.. la-bel.. Tho small armhole and tho long, fitted sleeve, tho slender lino across the chest, the V-shaped front and the largo, flat collar have been adhered to for several seasons. An interesting feature in this now coat Is that it has the appearance of a long and short coat at the samo time. The way It is cut above the belt and then held in at tho waist across the sides makes the top part look like an Eton jacket. One would think tho pleated peplum were a tunic on the skirt if it were not for tho long, straight lines of tho front of tho coat that extend from shoulder to hem, dropping loosely over tho waist line. The idea of using colored stitching as trimming will bo followed widely this season. Those who havo had success after success with clothes havo taken up this stitching for thoir suits with enthusiasm. There is nothing noth-ing fancy about this stitchery; it is done in plain simple rows by machinery. |