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Show Milady's Boudoir (BY GWEN SEARS ) i . . Eye Most Expressive Feature of the Face Exercises for the Eyes There Should Be Fixed Order of Things Everyday for Little Ones Everyday Etiquette To Make Gifts for the Baby Excellent Ways to Prepare Rhubarb. , Gwen Sears. Exercise for the Eyes. The eye is thp most expnssio feature fea-ture of "the face. 1' Is the pan of the face through which the soul seems to ehine Tt Is the magnet which Hnuc tr.w.irH itself all of the vary ing fascinations of the face. The larcc part of the beauty of a woman's eyes is under the control of herself A set of exercises that will strenpt lien li-en them and help the pyes in all ways if they are carefully followed, should he pinned in plain view on the wall of every woman'? dressing room. Hold a pencil at arms length, draw it slowly up to the bridge of the nos looklnK closely at it all the time. Do this ten times Raise vour eyes as hieh as ou can as if looking at the ceiling, then look down to the nose., looking crow-eyed This must be done five limes, never straining the eyes, hut doing it centl.. and slowlv Look as far to the left as ou ran on a direct line with the eyes, then from the left to the right in the same way. never straining the ees The6e exercises should be done in the morning only without facing the light. After the e es hare become stronger (which takes about a week" tbe exercise may be done both mom ing and night. YOUR BOYS AND GIRLS. A child form uew habits much more easily than an older person and there is therefore the greater danger of the formation of undesirable habits hab-its On the other hand, the young child is for the same reason all the more teachable and can more easily learn good habits A baby of eleven months, whose mother had carefullv watched her development, and had especially guarded against the forming form-ing of bad habits was awakened one evening by some nois visitors The following night she awoke again, and this time she cried until some one came to her Her mother concluded that she was simply calling for a repetition of the previous evening's eve-ning's amusement, and let her try for half an hour Had she been indulged in-dulged a second and third time it xould hae been very difficult later to get her back into her regular habits. The suckling babe can be taught to expect food and a nap at regular Intervals In-tervals just as well ss to be allowed to fuss. However, irregular may be the affairs of adults in a household it is very important that there shall be a fixed order of things every day for the little ones to follow. EVERYDAY ETIQUETTE "Please tell me if It is proper to use place cards at a birthday party ?" was Glady s inquiry. "I think it is always well to provide place cards and. if they are cleverly designed, they often afford a way to start conversation," replied her aunt GIFTS FOR THE BABY. A baby is quick to recognize the superiority of a celluloid face on a rag doll over the usual painted faces which disfigure tbe poor creatures. It is a good thing to lay in a store of these faces when making rag dolls The face Is sewed to the edges of the head where the line is coverd by hair or a hood, and is quite pretty It can be tasted wirh safetv by any investigating little lips, and is quite the lnteat thing which Europe- ban sent over for the decoration of rag dolls Of course, where metal heads and celluloid faces cannot be had for rrg dolls, the features may be put on with a pn or paint brush Baby likes bright colored clothes on a doll, and appreciates novelty in J dress such as the littl buffoons in their cap and bells. The size of the rag doll and Its clothes may be regu lated entirely by the sizes nf the scraps at hand with which to make It. Sawoust makes a good filling for dolls on which infants are not going to cut their teeth For thp latter, cotton wool and rags are best For no reo-Bbn reo-Bbn that can be explained, children of nearly all ages dearly love rag dolls, and any woman is capable of making one. Tbe making of baby rattles has become an art, and the baby's love of color and form is appealed to b3 rattles in the shape of flowers, bir.1.-" and animals. To make a sunflower rattle, cut Oblonii scraps f white or yellow felt about the lengih of the Finger land not much wider in the middle-One middle-One end is pointed and one cut off square The square ends are pleated , In the middle and sewed to a small circle of green felt One or two rows oi Bimilar petals the inner one shorter short-er than the outer, are sewed toward i he center of the circle In the mi i die is laid a small rattle or little sleighbell, and a circle of brown velvet vel-vet is sewed over this. A larger clr cle of green felt has a rattle in the middle, and tbe edges drawn almost together to simulate a bud. The stems I are of wire wrapped about the felt. Mor.' than one flower and hu i may be made, but this sort of rattle pleases the child costs next to noth Ing and neither wean out nor maker noise enough to annoy grown people I A tiny box with shot or pebbles inside will do for the rattle Inside the flow-i flow-i ers SOME NICE WAYS TO USE RHUBARB. RHU-BARB. Rhubarb can be made useful when it Is found that the supplies of home 1 made preserves are running Bhort One has only lo make fix iounds of rhubarb into jam in 'the usual way and then add a two-pound jar of rasp-berr rasp-berr or strawberry preserve to the i jam just made and the whole will take the flavor from the added pre serve The same rule applies in the early season when fruit is dear Rhubarb sponge is made as follows. Sirv. two pounds of rhubarb in a little lit-tle water with one quarter pound oi loaf sugar until tender. then rub through a siexe (a strip of lemon peel jmay be cooked with if if liked ) Dissolve Dis-solve one ounce of leaf gelatin in one-I one-I half pint of water and w hen dissolved 'put to the strained rhubarb juice, malt j mc nnn point altogether When cool j add the whites of two eggc nnd whisk together until quite stiff Then pile In a glass dish and serve with whip ped cream on the top The yolks of the eggs might be made into a boiled custard with half a pint of milk with flavoring and sugar to taste, and served serv-ed in custard nips. The red rhubarb is best for rhubarb mold. Cut one quart In pieces and put Into a stew pan with a little water, but kep the lid on and let it boll un til it is In a pulp Soak hadf an oune? of gelatin in cold water to dissolve It. Then add this to the rhubarb with one pound of sifted sugar; let it boil fif teen minutes A few drops of essence es-sence of lemon give it a nice flavor. Butter a mold and pour in the rhubarb. rhu-barb. Next day dip the mold in hot water for a second and turn the rhubarb rhu-barb on a glass dish Serve with whipped cream or boiled cu6tard fla vored with almonds. To make rhubarb charlotte, butter a pie dish and cover the bottom with dry bread crumbs. Put over this a layer of the early forced rhubarb, cut in lengths the size of the dish, sprinkle sprin-kle with sugar and then add another layer of crumbs, proceed in this waj until the dish is full, having the last yayer crumbs. Before the last layer of crumbs is put on it is an improvement improve-ment to spread over the rhubarb a little lit-tle warmed golden syrup. Tut bl of butter over the top nnd bake with a plate over it for haM an hour. Re move the plate and let i blown before serving; use only half the quantity o: crumbs that you do of fruit. Ser B small pitcher of either plain or clol ted cream with it |