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Show THE USEFUL i -fiM f-' lff -iM CASSEROIiE i ITS casserole Ib one of the old- i 09 CB forrns cooking utensils &3J and one of the most practical and convenient. Foods baked in the casserole undergo under-go such changes as render them more easily digested, and the improvement in flavor Is marked. The long, slow baking in the earthenware receptacle conserves all the nourishing constituents constitu-ents of the food and presents them in the most palatablo form. Leftovers may be metamorphosed into tempting HI morsels by being cooked in this dish, which is taken directly from the oven to the table. When there is boiled fowl left oer the casserole offers a welcome change from the inevitable stew or croquette, Tho meat should bo cut into small pieces and mixed with half as much beef or ham or tongue. The stock from the bones and the left-over grnvy should be added to the meat in the casserole cas-serole and covered with a bisquit or pie crust. Rice makes a palatable and nutrl- . tious casserole dish. Arrange the rice in a buttered casserole, sprinkling each layer with grated cheese and cov- ; ' er with tomato sauce. Cover with bread crumbs, dot with butter and brown in ; the oven. The tomato sauce should be j highly seasoned to make savory dish. , Spinach or other greens may also bo 6ervcd In the casserole or in ramekins. : Moisten the beef stock and form hollows hol-lows In the spinach into which raw eggs may be dorpped. Sprinkle with salt and pepper and bake until tho j (whites of the eggs are set i NEW COATS UIT coats for autumn and winter win-ter are longer. Short, tall, thin and stout women must be costumed, and while a 36-inch long coat may be quite long on the woman of petite dimensions, on a larger larg-er woman it is a mere jacket. Therefore, There-fore, there Is a tendency to speak of a medium length coat as finger-tip length of the longer model by indicating how near to the skirt's hem It shall come. A suit running finger-tip length will. It is predicted, be the most popular model for this season. However, many a great deal shorter are to be seen, and in the handsome dressy suits developed of rich velvets and satins many coats are so long that the merest glimpse of the skirt is permitted. The greatest possible variety obtains In the. treatment of' collars. (The tendency is to favor a high type of collar, col-lar, or rather one that may be worn liigh if the wearer so desires. The scarf collar with long, graceful ends Is to be seen, and also a great many novel choker effects. Rich colorings arc featured in many all and winter suits. A number of lark reds, purple and wistaria, several shades of green, African brown and navy are listed as favorites. .Mm twl i ) wMS'' s 1 SvW ' :" Clxedkjs .-j i 4f AmjAttempr 1 0 Bile the tips |