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