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Show 1 I1 - ' 1 ' ' - II Fashion seems to have most consid- l erately adopted a moderate tone, and, ll while dangling the tonneau skirt be- II fore our eyes, does not insist positively ! on our adopting it without question, r ; In fact the perfectly straight silhou- ette has perhaps the larger following. I Many of the best Paris dressmakers L evidently incline to it rather than to the peg-lop. I ; Increased length of skirt Is decided- ly a feature. Sleeves are of moderate I width and are cut with a comfortable depth of armhole. The loose, waist- less fashion in frocks is a great com- ' fort, besides having a fascinating, sub- J tie suggestion of inner symmetry and H grace. This is, of course, conveyed by l the wearing of the right kind of cor- set underneath. The Need of the Hour. The coat frock Is still the dress par excellence for all the needs of the hour. Its practlcabillt5', its comfort, Its smartness and suitability are in- II valuable assets in these times of hard II work and want of time to spend on If ' dressing. II ; "To have or not to have" seems to III bo the question that is agitating the ; feminine sex on the subject of the : barrel skirt. And there aro barrel skirts and bar- ' rel skirts. II The prettiest type Is that which II' shows but a mere "pinching" in at the hem. II Then there Is the one that makes II : its wearer look like a hogshead, par- ticularly if she be the least bit plump. Personally it is my beief that the I other models with the long lines, the .neatest of forms and the nattiest of l touches are preferable for most styles l of beauty. I Coats and skirts have an overwhelm- l ing claim on our attention from the II practical standpoint in the spring, H and maintain their hold for many oc- K, caslons, despite the rival attractions If , of coat frocks and "little" dresses. I Doubtless it is from the practical II exigencies of the war that they are I i more "dressmaker" than "tailor" models. I , Very narrow braid is a favorite I trimming and plays its part nobly in l many of the handsomest suits. Eggs With Cream Sauce; Poach eggs in boiling milk; to half a cup of milk add half a toaspoon cornstarch, rubbed with one teaspoon butter, salt and pepper a little over egg alone on round of toasL Serve hot. Beef Tea or Lamb Broth Put a tablespoon of cream in cup. Fill with hot beef tea or broth. Bouillon With Egg Put boiling bouillon in soup plate, add fresh eggs carefully broken. Let stand until it sets. For Invalids Place a small knuckle of veal In a dish, cover it with a plato closely, adding a pint of water, and set in oven four hours. Strain the water and add a little salt It will keep some time and has only to bo diluted with a little Avater when required.' |