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Show I! Woman's Page Piping Very Fashionable Trimming White Belts on Blue Serge SuiU Veils With Elastic Through Upper Edge, Convenient Summer Hats to be Heavily Trimmed New Pillows With Cross-stitching on Har danger Very Attractive Spring Appetizers Ap-petizers and Ways to Prepare a Few Canapes Form Endless Variety Va-riety of Appetizers. I JP MODES IN BRIEF. Piping is very fashionable trim I mfng just now, and it may be boih quickly and easily done if you will select ihp cord best suited to your j purpose White belts on blue sercp suits are I a feature of the Spring modes. Sleevot are long and in the shirtwaists shirt-waists lightly pothered into a tight cuff. In the blouse models some of i the imported styles show ruffled I slepves and some a series of small I pfutfa Convenient Veils. Thp most convenient veils are I tho?e with an elastic run through the I j upper edge. The large eil may be I I adjusted quickly, and its lower edge B will fall with perfect grace over the shoulders. Somr of the new veils in ftladora and hexagon weave fall I in deep points at the edge, the longest point i oming in front. These veils I arc exceedingly graceful and add style i to a simple costume u a '! Flowery Hats. I; eucalyptus green sailor hat, with i a brim of stretched silk to match, is n brim with masses of acanthus j leaves and a rlump of pink rosebuds. J while a Bordeaux red hat has a I wreath of Japanese anemones ud l leaves. I NEW PILLOW. A combination of crosastltched can- 1 I vas and ehet is something new and j quite stunning, especially for pillow 1 tops, although scarfs made in this way arp also attractive, i The cross stitching Is done on j Hardanger canvas, or if preferred, on j a heavy quality of cream linen If I tbe linen is used, then barred canvas is basted over It. the design embroid- ered and the threads of toe canvas j; pulled away from the linen, j There are various pleasing ar- I rangements for a pillow cover. A strip of velvet in the center, with j cross stitched linen on each side, the Hi linen in the center, cither applied lengthwise or crossways, with velvet on each side,; or a center and corners of cross stitching, with four atrip of velvet across the ends The cross stitch design can either be embrold ered with mercerized cotton, or with a rather heavy, loosely twisted silk The silk looks very well with velve:. Inn the cotton has the advantage of not fraying or being so easily pulled out as the silk The Joining of the velvet and linen may be concealed under a gift upholstery uphols-tery braid, or the edge of the linen ran be turned under and held in plac ? by a straight even border of cross stitching, then basted over the velet and slip stitched in place The velvet used should be of the of the cotton or silk used for em -I broiderlng the design. SPRING APPETIZERS. h is it that the housekeeper who Conduct only a modest house is usually usu-ally afraid of appetizers'' Oyvtprs and (lams on the half shell she serve? grapefruit and other fruit concoctions sometimes, and o casionally oyster : cocktails But she really makes very little use of what might be a mos' useful part of the daily dinner For the appetizer really docs give an edge to the appetite, and hence it make-that make-that which follows it more welcome A poor dinner can often he much improved im-proved by a savory canape which, by civinc a pleasant slnrt to the men! m?kp? the rest appear more temp' inz And even the best of dinners will be the hetter enjoyed and digest cd because it is preceded by a tooth some daintv in the form of an appetizer. appe-tizer. Canapes form an interesting and almost endless vanery 01 appetizers The basis for a canape Is usually n piece of toast it may be a narnr strip, a circle a crescent, or toast in any other shape. This is buttered, and on it is placed some temptinc morsel All the fish pastes can be used for canapes Spread the paste oer the hit oY hot buttered toast, and then add a little hard boiled egg, chop ped fine or cut In strips, a tiny spra. of parsley a slice of lemon or a stuffed olive as a garnish. Good spring canapes can be made with fresh vegetables. A delicious tomato canape is made by placing a slice of ripe, red tomato on a circle of buttered but-tered toast, and placing a teaspoon-ful teaspoon-ful of thick mayonnaise in tbe center of the tomato. Or minced cucumber can be mixed with mayonnaise and placed on slices of tomatoes A tiny bit of broiled shad roe, sprinkled with lemon Juice and melted butter can be placed on a 6tripe of buttered i toast for a canape Leftover fish can be ruhbed to a paste and mixed with a little mayonnaise for this purpose. pur-pose. Peas and diced pickled beets can be used, with a little boiled egg. The cocktail clas6 of appetizer is better known to most housekeepers than the canape class. And in sum mer there are many fruit cocktails that appeal to the appetite When watermelon is in season cubes or halls of red watermelon, chilled and dusted with sugar and lemon juice, piled in long-stemmed glasses, are good. Cherries, Cher-ries, pitted and chilled and seasoned with a dash of lemon Juice, are good in the same way. Pineapple cubes and strawberries, strawberries with orange or grapefruit or red raspberries, raspber-ries, chilled and served with pineapples pineap-ples cubes are all good. Appetizers of this type should always be thoroughly thor-oughly chilled and not to sweet A little wine may be added to a fruit cocktail if the flavor is desired Fresh strawberries on the hull, big and well flavored, with a little mound of sugar in the center of the plate for sweetening, are a delicioub appetizer appe-tizer at this time of year. oo |