DRESSES FOR MISSES SMART AND SIMPLE EFFECTS FOR THIS SEASON. Exaggerations Which Mark Women's Dresses Are Not Favored for Lit tle Girls' Frocks—Soft-Finished / Wool Favorite Material. Happily for the comfort of child hood. the exaggerations which mark woman's dress are not favored for lit tle girl's frocks. With the extremes of fashion, tho imported things and domestic ones designed for wealth and opulence of taste, there are many close imitations of grown-up follies — pkimpy little skirts, pretty enough to look at with their tight bottom bands, and coats hobbled in at the bottom and trimmed with the big revers whose outer points drop to the waist. For the sensible dress worn by girls between six and ten years a soft fin ished wool, plain or patterned. Is ad mired above everything. For the smarter of the little frocks, broadcloth and basket serge are liked, velvet trim ming the first perhaps and silk bands or a very handsome stitching the last. The dress-up gown may be of voile, marquisette, prunella, crape or challie, a kimono coat in lansdowne or broad cloth coating in soft brown, blue or red going with any of these. In point of style the body of the use ful frock is cut long, the belt falling below the normal line and the little blouse fitted at the shoulders with Gib son plaits. The short skirt that is at tached to this may be gored or side or box plaited. Guimpes are shallow er than formerly when there Is a round neck cut, but as some of the little bodices fold surplice fashion In the front the guimpe may then show a V of considerable length. White undersleeves go only with tho dressier frocks, the little gown of fine wool, or silk, or crepe or veiling that Is fussed up somehow and Intended only for best wear. The little school dress, the useful going-out frock and the Sunday school one meant for aver age purses have wrist length sleeves, cozily fastening about the wrist some times with close cufTs. Colors for these small fry are often rery rich, magnificent shades of a cop pery red, a dazzling blue and lovely tones of golden brown being favored. Where a material Is patterned—plaids, checks or stripes—lt Is possible to vary the look by making the frock on High Necked and Long-Sleeved Frock for School Wear. the straight nml the trimming mi the bins A whole drcas may 1M- made up fn thl* way, the aharp contract he tweon the (itmight and bias of the va rloua auctions creating a very smart effect. It IN a good Idea for the moth er who cannot iffu:d e*tra trimming, for as n rule good a treated in thlM manner do not reijulre other garni ture Heru U the echool frock par excel* The Apprentice Mark. "An you know, the weailn* *»f the Kpprrmlai knot, or 'figure of eight,' IH llmttod tn thoHA men who enllMted while the apprentice boy' syntein, wlih Ita ciHKtKN, ««« ti rt-gulatloii Curtilnly the apprentice of ti-n yewr* ago enrnul hln Itttl«* emblem with hU Mperlenrin on i„ „ rr j the old wlndjumineri <>f the Monongahblg an<l PrmaMlatlMi type, but il<> yn M think that ih" ttppr. Htlre m smart of tu.|i» r la worthy of the n«\iro of eight* after lie ban wou hl« "cigarette mark?" PRETTY WALKING COSTUME Becoming Style That la Made Up Ad mirably From Any Firm Cloth or Serge. Any firm cloth or serge would make up Rdmlrably In this becoming style, which has the skirt arranged with a tunic or over-skirt that is trimmed at the edge by a band of braided cloth; the under skirt Is then closely plaited. The coat is made with a plaited basque to match skirt; folds are ar ranged at the sides, and the trimmings are of braided cloth. Hat of black velvet trimmed with a large white glace bow. Materials required: Six yards 48 inches wide, one yard cloth, about three dozen yards braid, four yards silk for lining coat. ience, for except the least bit of plain color a plaid goods made In this way need have no other trimming. The high neck and long sleeves also do away with the eternal worry of a clean guiinpe and, besides, Insure ade quate protection against the cold. The plaited skirt with its box-plaited front is a facsimilo of the other, for this model is widely used. Both of the little frocks are one-piece models and fasten at the back. lilue is an excellent plain color for this useful frock, and with this a bright or dull shade or red might bo used for the trimming, or a striped material might be made on the straight and trimmed with a bias— this used as here for the collar, belt, cuffs and piping. With the finer frocks, too, hand some materials with velvet trimming, the guiinpe is now more often of lace veiled with colored chiffon than la pure white. Sewing Machine Hint. It is often difficult to sew any thin fabric, such as any of the inodlsh veiling materials, or silk or muslin, on the machine without puckering It. This can be avoided by placing a sheet of tissue paper under the ma terial and hi Itching through the ma terial and the paper. When finished, the paper can easily be torn away, and you will find that your work Is quite flat and smooth. To Clean Embroidery. Dip a camel's hair brush In spirits of wine and brush all over the em broidery until ft Is quite clean. The brush should be frequently rinsed in some spare spirits. In another glass, to remove the dirt. Tin- embroidery need not be taken off the garment or piece. To Serve at Teas. A new delicacy to serve at teas In stead of lb«' Inevitable sandwich Is a round cracker spread with cottage cheese, as if it wire butter, and with a maraschino cherry placid In the middle. It Is easy u> make, and deli cious. "Surely after <lrli)tri«c a nti*ndy thr»"» i or four months he him done pretty i ii<-arly the equal In mauunl and men tul lubor of the now past 'apprentice hoy • lleeldea thin the apprentice mark makes the Jumper look neater when worn on our bluea " - <'orre«pon4en<-e Of the ItlilejMi'ket Catching. Cannibal "How did our ehlef that aMark of hay fevecf 'Nother ('nnnlhitl "lie ate • teniae widow j Cleveland I.vador. CAMERON COUNTY PRESS, THURSDAY, DECEMBER 22, 1910. Two Useful ►JIB! " * WO useful styles are illus- Sjj . \ trated here, both suitable for cloth, serge or tweed. The flrst is a semi-flttlng coat ' or a B ' rl of fourteen to sixteen years; it is sin gle-breasted and has wide revers and collar trimmed with Russian braid; the cuffs and pockets are trimmed to match. Hat of stitched velvet swathed with ■oft silk. Materials required: Four yards cloth 48 inches wide, one dozen yards ARRANGE FLOWERS TASTILY A Little Thought and Time Alone Necessary to Produce An Ar tistic Effect. A knack for arranging flowers may be developed into a great gift by the girl who wishes to add to her per sonality the charm of varied accom plishments. Even in elaborate establishments the most exquisite find expensive hot house blossoms are often poorly ar ranged. They are left to servants who are ignorant of artistic effect, and so lose half their beauty. If a girl lias a pretty gift of this sort she may often have occasion to use it at week-end parties and so lift a large item of worry from the har assed mind of the house party hostess and at the same time gain for her self the reputation of being a most satisfactory guest. At country houses where flowers are brought every day from the hot houses only a little time every morn ing need be given to seeing that the vases are freshly filled and taste dis played in their arrangement. Hut if one is staying in a simpler house then more time is required for the exercise of this happy gift, as the flowers must be picked as well as ar ranged. If there Is a clock and pair of can dlesticks or vases of bronze on the mantle, surround them with ivy or a groundwork of caladium leaves, filled in with the clusters of pink dahlias, which must be put into small bowls of water that nro hidden by the greenery. Or, remove the ornaments and have seven white caudles gradu ated In pyramid fashion, the tallest In the center. Kacli candle must be stuck firmly into a small can filled with sand and hidden by the foliage. The floral arrangements should conform with the candles, graduating in pyramid style. This arrangement has a striking effect at night when the same flowers are plied in like manner on the dinner table. A more simple Idea can be carried out by filling a shallow pan with wet sand and Imbedding the caudles in this. Then fill the pan with flowers or merely asparagus fern in the cen ter with a border of white, pink or yellow chrysanthemums, set singly and primly In. Cheap Cuff Links. Cuff links of good quality are far from Inexpensive. and the Inferior ones mounted In brass are apt to stain ones linen A good substitute M to pur< base the pretty pearl buttons which sell two for five lent*; choose either the kind with shanks or with holes. Whatever style Is chosen, bind them In pairs with a loop of silk cord to form > leeve link* They will be found serviceable and neat liuttou>> that have heelt tubb-d are not HO de sirable. as * ashing destroys the luster , of the pearl To Fssten Flowers. To wear a cluster of flowers or a single blossom on a tailor made coal, sew a little loop of heavy braid under neath the collar lnp«*l with the ends sewed tog< ther at the outer edge, just under the buttonhole In this »»j flower* can be attached without ntliHiiß a pin Into d«lleaie cloth Just where it will show most It Is a plan adopted by man also for their bouttonlsres and a very ureful I una ( I braid, two dozen buttons, four yards silk for lining coat to hipa. On the right is a lady's coat, and would look well In serge or cloth. It has a panel back and front, and fas tens below the revers, which are faced with material; small buttons and loops of braid trim these, also the cuffs. Hat of soft felt trimmed with feath ers. Materials required: Four and one half yards serge 48 inches wide, 1% dozen buttons, 4*6 yards silk for lining to hips. DRESS FOR THE HOUSEWIFE Recently Devised Garment That Sure ly Has Many Points of Ex cellence. Women generally might be inter ested in hearing about a work dress that is evidently convenient. It is made like a coat, Is fitted In the back, while the fronts are cut so large they fold over as far as the un derarms. Just at this point a short belt is sewed to each front and cor responding slits are left In the un derarm seams. The dress is cut square in the neck and has long sleeves. It is open all the way down the front and put on like a coat. The fronts cross and the belts pass through the slits, button ing In the back. Only a few minutes are necessary to adjust the dress, and for slipping onto get an early breakfast or over a good gown to get dinner at night it cannot be excelled. Again, as the frocks are double, when the one front becomes soiled the other can be placed over tt and conceal the soil so that the frock lasts twice as long as the usual model housework dress. PRETTY CAMISOLE. Made from n piece of wide flounce embroidery threaded with ribbon, which forma the ahouldvr htrui> To Make Stocking* Last. In order to ntuke new HtocUngH last beyond their thin one clever woman i iibx |in ru 111 non the heela and to«M liefore |inttliiK 'he ■tocklnK* on. They wear wonderfully tinker thla treat inent. Another woman who ronaldera thin method urn uniforml>l« (though, really It In not ha> I'IIIIM II Htci'MiiK (litrtier Into her new hosiery mid dariu It round and round at • eel and toe wttu line darning colton Ikitie oneo, It never leein* to lie needed again, and the docking* lam praitlially forever Home of the new traveling cost* have (lorketa alluoat a« big ai hatjil b«*r fS||UIjNET ▼ W K MAY live without poetry, » music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized men cannot live without cooks. —Owen Meredith. Soups Without Meats. In these days of high prices we must use every means to have a good meal with a small expenditure. Soup starts a meal well and there are legion that may be prepared very cheaply. The object of taking soup at the beginning of a meal Is to warm, stimulate and prepare the stomach for the heavier meal that is to follow. The clear beef soups are valuable only as to warmth and stimulation. Cream soups are a food, and are only served when the dinner or meal to follow is a light one. Cream of Corn Soup.—Take a can of corn, a quart of milk and a grated onion; cook together until well heat ed; add a binding of a tablespoonful of butter and flour cooked together, and added to the soup. Season with sait aud pepper, put through a sieve, reheat and serve. Potato soup is one that is most appetizing. Use two or three potatoes, cook until tender with a slice of onion, put through a sieve, add a quart ; of milk and the binding of a table- | spoonful of butter and flour; season and serve. Clear Tomato Soup.—Add a pint of water to a quart of stewed tomatoes, a slice of onion, salt, a sprig of cel ery and a little red pepper and a bay leaf. Cook two tablespoonfuls of but ter with two tablespoonfuls of flour and add to the soup; strain and serve with croutons. Mock Oyster Soup.—Scrape 12 good sized roots of the oyster plant or salsify, and throw them at once Into cold water. Cut in thin slices and cook until tender In boiling water. Add a quart of milk, two teaspoon- i fuls of salt, a few dashes of cayenne \ and two tablespoonfuls of butter. I Searve in a tureen with oyster crack- I ers. Pea Soun.—Take a quart can of j h- :cd • tit i„-*o igh a sieve; j add two teaspoonfuls of sugar, a pint i of milk and two tablespoonfuls of but- j ter and two of flour cooked together 1 and added to bind. Cook until smooth, j season with salt and pepper and serve. I Spinach and asparagus make very 1 wholesome soups, also onion and cab- 1 bage. Celery makes a soup of delicate flavor and may be made of the parts of the celery too coarse to nerve iu other ways. *iIND earth not tray. but! rosy. Heaven r«it Krim. but fnlr of hue. Do I stoop, I pick a posy; Do 1 stand and siaro, all's blue. —Robert Browning. Left-overs. There is a prejudice in the minds of | many people that anything warmed j over or served the second time is ob- i jectionable. There are rare house- ! keepers who are able to make ends meet and not have any waste. In plan- | ning the meals for a week ahead one ! is able to make dishes for breakfast or supper from the leftover of the j day before. Vegetables of all kinds; may with careful handling be trans formed into salads, creamed ana , cscalloped dishes; in fact, there are J numerous ways of serving them Meats, being our most expensive 1 food, must be bought and prepared ! with care. The most expensive cuts ! do not contain any more nutriment i than the cheaper ones. Hy slow cook ing and care lit seasoning the cheaper meats may be made most appetizing A nice way to use bits of leftover chicken is to add It to cooked niaca soni in layers, adding gravy or cream lor moluture, cover with buttered crumbs and bake until iho crumbs are brown. After a boiled dinner, a most de licious hash may b made which many prefer to the boilcl dinner Itself. Chop the corned beef, nfter freeing It from all gristle, and add an equal quantity of the cold vegetables beet. ; in rot, cabbage, turnip and potato. Season with salt and pepper, add a lit- ' tie water ai d cook slowly until brown underneath. Tutu and fold on a plat to (i.ui ihh with parsley and serve. Lcnehflor Chicken. Cook two t. blehj i.oniuls nl butter Willi a slice vt 1.1.1,11 and a slice of i c..iioi tut iii bits li r five minutes; j odd two tsb!. ,|.ooniiil» of Hum una • t.e cup of < hit kin stock. 8(i ain uud ! add u cup of cold cooked chlcke.i, cut In di< «• and Well mi> uud. I urn ou u butterid platter and sprit:k!e with" butt-md ci'umbr. Make fo ir nt'sia, ai d In ea> h illp uu < HK , t|ilukU* with l mid i t in tli o» it until the < ~i: re firt. 'lfciw Is a dlih of nutrl- UMtltl sufl'cl. at lor u illlit.i i Fct-sil. r.ti Lc. 112, Mutter i« toug n now Un uud In ■» Ith i. i* t'• ij |ot.■ i . . ai; 11.i It ihick 1 i 11l wtil, rti .ot b. 112 »1.e., ie j coarse!); ituced *>ut! tali, en i , rlee and ill' ;-«d lo si. iv d with graty I ' * '.C 1 » i, ,i i <ii j oiata ' l! 1 '•»' '* hi : IUIIIo II < I|J 14 i iintu. .mi • i ,i Hlht in Hi-ive | ' A dearer, sweeter spot than nil the rest; Where shall that land, that spat of earth be found? Art thou a man? a patriot? look around. Oh, thou ehnlt find howe'er thy footstf-ps roam, That land, thy country, and tfiat spot thy home. French Dishes. i So deeply rooted and grounded are we in the belief that French cookery is the sine qua non of that art (hat the Impression lingers after the fact has been demonstrated that though France knows much, she does not. know all. Mark Twain, who appiecl ! ated a good dinner and had also thu ! courage of his convictions, wrote in j his pleasing way, of the ordinary din ner, served as it is in Europe by the French cook: "The European dinner is better than the European breakfast, but it has in j feriorities; it doss not satisfy." We I must admit, however, that the French j have distanced us in matters of eccn j orny. They look with dismay upon j the huge roasts and steaks which are | found cn many American tab'cs Onion Soup With Eggs and Crcim. This is a delicious soup. Take white onions, cut fine, and fried a light brown in a tabiespooni'ul of but- I ter. Then add a quart of boi'lrg water and one pint of milk, sea: on with a teaspoonful of salt and" a dash of pepper, a pinch of mace and a tea spoonful of sugar. Cook slowly for an hour and strain: then beat four eggs to a foam, add a cupful of cream, and one tablespoonful of cornstarch mixed with a little cold water; cook for a few minutes to removd the raw taste of the cornstarch, then add the eggs, as the soup must not be boiled after i the eggs are added, as that will curdle | the soup. Cream Fritters. Take one quart of milk, one cup of I sugar, one tablespoonful of butter, a ; half teaspoonful of salt, a cup of j blanched and chopped almonds, flavor ; with orange. Scald the milk, add a j tablespoonful of cornstarch mixed with a little c|ld milk. Add the sugar, , butter nr.d rilt and cook ten minutes. : Then add six well-beater, eggs, spread | an inch thick In a buttered pan and ; cool. When firm cut in strips an inch j wide and three incb'-;» long; roll car«- j fully In fine crumbs, dip in beaten egg i and fry in deep fat. Drain on paper ! and serve hot. mJMmL ▼ W E MAY live without bool<s— » whut Is knowledge but grieving? We may live without hope-what la hopu but deceiving? ; We may live without love—what Is pas sion but pinins? But where is the man that can live with out dining? —Owen Meredith. Soup Garnishes. The garnishing of soups make thein ■ more attractive and also more nutri tious. Hero are a few of the many i garnishes: Cheese Halls. —Take half a cup of ; (lour, half a cup of milk, a tablespoon j ful each of butter and cheese, a pinch iof Bait and a dash of cayenne. Mix : in a double boiler, cook until smooth, add one beaten < gg and remove as soon as the egg is cooked. Cool, and when cool enough make into balls the j size of hickory nuts. Drop into the I boiling soup and cook a minute; serve | immediately. Almond llalls. —found a dozen blanchf d almonds to a fine powder Heat two eggs until light, season with salt and pepper, add the almond meal, a half teaspoonful of chapped parsley and three fourths of a cupful of flour sifted with a teaspoonful of baking powdrr. Holl Into small balls and drop Into the boiling soup live minuteg before serving Mnrrow Halls.—— Take a piece of row the size of an <gg; mix with oti« cupful of crumbs moistened with cold water and two unbeaten iggs to bind. Slum in small balls, drop into the boiling soup and cook gently before serving German Soup Halls.- Itoli crackers until fine, mix with butter and mnk« into ttrm hallu the slxe of a marble. Drop into the toup Just before s«rv tng I''lK Dumpling*. He.it two eggs, add ;i < up of milk, a pinch of Milt t»nd < hough flour to i. ake a • nti.iiU, thick baiter; stir until free from lump? > U drop by tpoonfuU Into the boiling soup, Kfttf <'i'«tard H« it three « kk* ■■ ud add half a cup of soup stock Huttet a • mall pau anil pour In the mixture S> t Into u pan of hot watei and i ul Into iln- i-veu lo • i.uk until lluu When cold rut 111 Stuarts or any fancy sbap«- ~i <1 hi rv> in tin- soup Adding il.• custard Ju*t before serving Beheading. tI. lues* officials hate been areas touted to inethmK which will make II hard for I lie new rail* ays over theft to rtirry r*il a |«illry of refuslttf i «'M' i lo persons of Rovettuneatal la flui'iice Washington fint
Significant historical Pennsylvania newspapers