By JANE OSBORN ——— (@. 1219, by McClure Newspaper Syndicate.) Matron of an “old ladles’ Madge Gray If you had seen her she set out that Thanksgiving eve you, too, would have rebelled against the fate that had forced Madge to her de- eision. It had been merely the result of a little arithmetic, She $20 a week—a sum that have seemed munificent—for her as filing clerk in a dewntown office, For board and lodging in a tiny hall bedroom she had to deduct £12. There were six lunches besides, and clothes and carfares and all those little incl dentals that, no matter what your in- come, always come to work havoe your budget. At St. Anne's Madge had been offered $50 a month—but would be no expenses- carfare board, lodging, lunch laundry. It was not that institutional life seemed to hold out any attractions to Madge, but simply bee was tired putting up the essary in adjusting living to that 220 a was interested who had known Gray's death Gray affairs, wrote telling her in a let- ter full of that St. which Saunders w matron home.” as received would once work with there no or she that her week. when Mrs Madge and the col Huse Of fight standard So Madge Saunders hefore Mer. lupse of pity Mrs need of a direc that Hus a1 and how “mbered tact the 6 been easier, that not inconsiderab i 1a they egarded St not at although It made the task none too easy, ward Anne's endow ed —— matron was heavily of being thelr the fair-hal than a " 3 those old Imagine BCArce mothering to her ths in the idea. ¢sting plens to make she told Mrs \ FO out to over” and could poss ity that Mrs. San asked her to noon more all re was nothing |i So haviug Saunders Anne's see if St ook thought ibly the assun the responsibil. position r red. nied or eT LaGers aereunpon Wednesday after the 20 out 1mnks the de- and spend giving week-end there, She wrote to garting matron to receive to try to make Anne's tractive as possible So when started out by St. twen train harbored the feeling ty-year-old to the unfrequent «d suburb that St was with cepted the position not the faintes woul been main at ther So far ere that if she ac and there seemed bt that ision would t but she have we would simply re 3 dou d-—her last dec reached. St Nt. of her life, Anne's the rest hadn't been much her but poor little of Yery «lse or reflected who was Madge enjoyment retreat like that life could capable much for 80 ge af as her a Anne's was the ford. Never had o: St. Anne's ured house older than did Madge that Thanksglv- ing eve. But she didn't look old-—far from it. The demure little hat and inex pensive plain dark scit greatly became her. It did not require sables and vel vets to set off the In fact, artiess most sin She sat road train landscape sky and showing a edge, such best vine approached that + the Madge was of that that appear dressed, winsome, type best when ply seat in the rail- the gray in the of Ice in her watching the cold the ponds border November meadows around the And as she looked a tear welled up from each of those violet eyes and met at the bridge of her dainty nose and then splashed down on Madge's hands that lay folded before her. What was the use of wiping It away? There was no one to see, or, at least, no one to care. Then two more tears suddenly were checked. Some one was leaning over her. She looked up and stifled a little ery with the hand that had risen to wipe away the vestiges of her foolish tears, “Bob,” sald Madge, and Bob sald “Madge.” Then he sat dows beside her. “Well, whatever are you doing?” he asked, and Madge sald: “Oh, going to Malvern. Are you?” Bob sald he was, and then: “What can you be going to Malvern for?" “Oh, to see some people,” said Madge, coloring, for there was very tittle out at Malvern, save St. Anne's fn pickle factory and a stone quarry. She was wondering what could have called Bob to that part of the coun. try, Bob. whom in those days before the crash came Madge was “almost engaged to” In those days of many suitors it was Bob as much as any one to whom she had given her young heart, And In the days that bad followed, who knows started, but " see sn wp how completely that hentt had Deen devoted te his memory? | She was hoping that Bob would not question her to the point where she would Fave to tell him of her plans to lmmure herself In the old ladies’ home, "No," sald Bob deliberately, “I have no friends there—" He paused, look- ing backward as If Interested In some one occupying a seat behind them Then it was that it to Madge as if there was something very cruel in the fate that had made it necessary for her to solve her problem of existence In the way she had planned. seemed It would seem like such a confession of her own utter inability to cope with Madge felt as if she showing her embarrassment, denly she realized that Bob embarrassed as she, Presently aunt-—- were was he excused himself, “My that little old lady in black fis with me,” he sald. “I will Just tell her that I have met you, and then way 1 come and sit here beside you for at least part of the trip?” Until he came Madge's heart beat s0 fast and her poor little tired brain was in such a whirl that explain just what she 1¢ event that he asked her point. going; if, for in- that he aecems- destination in Mal- she he her to SUL Les her ted pany Vern. He the dreary elvinge ing came back and they tal then of Thanks ventured Madge, Was fironsed, weather, “1 suppose,” ¢ ior you her curiosity are going to Malvern She for the holi- wis sure now that Bob a possible Ww 84 year ig things in tae After tho wr me fen I've tried . : 1 just a little for all ¢ t is the reason were really s looked Madge been yes met “Shy » Maly Are Anne's? Anne's, an to let het saying ern? her to St to St. shabby home—bt retty it it is will b ladies’ I know she well there and she would not 0 my giving up this chance West just to stay East with her I'l and I can a companion jut until then They near to Suddenly it seemed to Mad hole ping just for 1 year, consent in Then get a little home for her were very ge as If the of love and life were slip- through her fingers, She felt a speech that was not at all Madge: hadn't he was the only woman? had and if world besides, t she “Hob, If you married fond of Indies to old very tactful willing be mightn't wife and Aunt with you right away? be willing to take care of the dear oid aunt, and having them both with you might help you to win out. That is, providing the one woman in the warld were still willing to marry you, even Sally out West eause you didn’t tell her that you loved her before.” “You didn't stammered Bob, “Yea, 1 did, Marge. “But could you with Aunt Sally?” “I've a reputation for being very, very fond of old ladies—I know I'd love Aunt Sally. I could manage beautifully with one old lady,” and there was an emphasis on the one, the reason for which Bob did not under. stand. There was just time enough before they reached Malvern for Madge to explain, “Then why should any of us go to St. Anne's? asked Aunt Sally, when they explained just what had happened in the little waiting room at Malvern while they were walting for the om- nibus from the old ladles’ home. “Why shouldn't we take the next train back to town and just send a telegram that we aren't any of us coming?’ “And what could we do then?” asked Madge, holding the litle old Indy’s hand very tight in hers. “Wiy, 1 suppose you two children could get married. Then we'd all have Thanksgiving together, and you and I, dear, could go West with Bob if he'd let us.” Toll Is work inte which you do not put any enthusiasm, you wouldn't really?” Bob,” announced share your home American Women Cling to Che- mise Frock Despite Radical Changes Abroad. CHOICE FOR SLIM AND STOUT Never Again Will One Overpowering Silhouette Be Thrust Upon Cer. tain Types Alike, Fashion Writer Asserts, It is a question whether the chemise frock, so dear to the American woman and so sulted American type, will be In any by the many brave efforts to change the silhouette which were launched at the Paris opening, writes a New York fashion correspondent, to the Crinolived hips, nipped In walistlines, | circular skirts and tunics, draperies and flowing Rena folds as a means of altering the sil- | houette seem destined to cast no more than a passing shadow on the coming mode, and not one of them, at the present time, appears to have the slightest chance of establishing its characteristic lines i fashion, Poor Time to Experiment, truth Is that industrial bustle | 4% a surnmounting 1 Las r I tions are mucl Neither the more practical garments for day time wear, The makers of tailored suits have accomplished the result by means of a number of Interesting devices which have already been described. devices, such as cartridge plaits and velvet and duvetyn, But in the case of the aft Informal evening gowns textiles the widened hip-line is be produced by in a graceful manner and wide loops gown or ribbons such ha The flare of always accom wiist, of tore pliable dt Nperies and frequ by na manipulated ntly irre also dither of ol which are to be variety. the h p panied a One blnck fitted clever use the fabric of the of one the enorn ie 1%ly ndsome by has lo ogely tine, about the back, has openings a of w polka dotted largely The opening of the neck In nd there dels. I V a bulwark It will prove against one of | irresistible movements of fash- | fon whicl: have swept away from time to time gail the hitherto cherished ideals of what was sartorially beauti- ful no cae can tell, But it is almost safe to say that perhaps never again will one overpowering silhouette be lessly upon the slim and the fat alike. There will always be . field of choice, Charming Creations Offered. us some charming examples of the! erinaline for our delectation, They are frankly pictorial and are confined ex- | clusively to extremely youthful eve. | ning or dressy afternoon frocks, One in deep rose taffeta, the other in ashes of roses silk, both have fitted bodices, sharply pointed front and back over the fullness of the many gathered skirt folds. Both skirts are divided into three floninces, the edges of which are widely scalloped and trimmed, In one instance with bands of goffered plaiting and in the other with inter Inced French folds edged by narrow silk fringe, The bodlces close at the back and the rose taffeta Is laced through large eyelets by means of a filet of the silk. Both have a modest oblong neck line and short elbow sleeves edged by the trimming and In the gray frock there is the addition of a small one-sidad fichu fastened by a tiny quaint nose- gay, like which there are others placed here and there among the skirt flounces, . The Widened Mip-Line Without entering the realm of eve. ning frocks, in which there is always a good chance for the launching of ples turesque modes, one finds evidence of a The skirt has its vo ape of plaited ar hered flonnees, which may be any: where from two to five In number, ot in the form of above the other, across the sides of the skirt, leaving the front and back smooth, But even when cutting the skirt In line frock still re celves consideration. This seemingly combination turns out ory well in a blue velvet afternoon ck embroidered in dull green beads. he lower portion of the skirt is di. vided into a series of narrow flat flonnces, each decorated by a pattern delicately picked oul in bead embrol- dery. The sleeves are long and the girdle i= a round rope of the dull green beads. tiered the sl many in gat a series of panels, one 7 i Skirt Is Very Full, There are several desirable models in which the skirt, while very full, is not cirenlar, and so falls in straighter folds. In these the waistline ls usual: ly of the nipped in variety and the fullness of the skirt is set on in an irregular manner, A pretty, simple frock In self bro. caded tete de negre satin is gathered full about the waist at the front, but tnkes a descending line at the back around an extension of the bodice. An enormously smart afternoon frock in black duvetyn of a beautifully soft and silky texture has a bodice, very short sleeves, of which the upper part is in binck and gold brocade. A snug girdle of the duvelyn fas tens by means of an Egyptian looking ornament In gold terminating in a tas sel. On the hips are bands of the brocade, below which the fullpess of GOOD THINGS FOR CHRISTMAS, When the north wind taps at my ¢ ment, And the fields nue are bare and brown, When out from the sullen leaden sky, Btray snow flakes flutter down What care [ then for the shadows, That the roads are deep In mire! I've a comrade true in my home 1c. night, "Tis the light of my open fire - Alix Thorn. The following good to last, Christmas not be Christmas without plenty of cakes, It plan BOmMe of wise to the baking ns Christmas advance, many cookies are cakes when a few White g favorite er days old, of President Wilson's wn and work it Into until the is n pound of sug butter latter Zar, for 14. baked app ore attractis lowing id candies part drops Bake ar and non the Baste with the red sirup which forms in the bottom of the pan. Deviled Tomatoes Cut in thick gliess four to six tomatoes, dredge with flour, and in hot butter with one tablespoonful of the following misture on each: Cream to oe apples the Serve saute tablespoonful of butter, ful of sugar, two of dry mustard, a dash of salt, the yolk of a hard-cooked egg. to this tablespoonfuls each of chopped green pepper, parsley and onion. Molsten with a tablespoonful ar lees of vinegar: heat in the pan and | Add two Flemish Carrots—{anned summer parrots may be used for this dish, or if those are not at hand, use the win ter vegetable, If the carrots have not been previously cooked, cut in narrow strips and cook in a little wa- ter until tender. For a pint of carrots, melt one tablespoonful of butter, add four tablespoonfuls of finely chopped phion and half a teaspoonful of sugar. Cover and let cook very slowly on an nehestos mat, until slightly brown; add one cupful of beef stock, and sim- mer until the onion is tender; add the carrots and let stand over hot water 20 minutes or longer. Sprinkle with finely minced parsley just before serv. Ing. Raised Potato Cakes~—Mix one «int of mashed potatoes with a pint of flour, sifted with half a teaspoonful of salt. Add milk enough to make a bat. ter like griddle cakes, then add two tablespoonfuls of melted butter. Blend one-half yeast cake with two table spoonfuls of water and one-quarter of n teaspoonful of soda; beat this Into the batter, Let rise until light and full of bubbiés, then bake In greased mun rings. Serve covered with gravy with a roast or fricasseed chicken, tow | COOKERY FOR THE CONVALES. CENT, variety may perfectly the Leiter t COOK, COROT Economy value for the ex- whether It Is money or time, well the EO Logether Breater the wottis 14 ge ing Tu hie means penditure Iz the majority of homes the care the cannot al a nDurse for one, The care shou taken in lection and care of food for the nliness. much of who ind tire of than home ax one VAY get or pay greatest 1d be the se- is cles (ifs sooner al- food first in- ange, have not he ave lost food he Dae he pa mer meat * broth then press EDOOT. SORSON Add bring to pretty ut in four tin wn the ler meat ting tissue to digest. 1 flat cake wr toast n it to balls " jishos sarment, Chicken tete—Reme illets Fil. the fully n the breast the fowl, nkle with . pepper and Dip in olive oil, pan until delicate the pan one cup- cream and white thicken with two ta- is of flour rubbed to a paste ie] quantity of cream or oil. Stir until the sauce bolls, add one-half cupful of thinly almonds, Currant Jelly Sauce for Game. Slice one onion and cook in three ta- blespoonfuls of butter until just brown. Add two toblespoonfuls of flour, one bay leaf and a sprig of cel- ery; stir until smooth. Add one pint of * good-seasoned stock, simmer 20 minutes, strain, skim off the fat, add of currant jelly and stir over fire until melted. Sweetbreads With Orange Sauce. with ice water, with a tablespoonful of vinegar added. Parboll 20 min- utes, Cut in cubes or slices and brown in a buttered saucepan. Serve with the following sauce: One cup ful of brown stock, thickened with two tablespoonfuls of flour mixed with two tablespoonfuls of dubbling hot butter. Add to this one-half tablespoonful of fine shredded yellow rind, one table spoonful of orange juice, and one ta blespoonful of orange marmalade. Let all cook together until boiling, ‘hen pour over the sweethreads, Browned Chestnuts. Use the large Itallan chestnuts. With a sharp knife make two incisions at right angles to each other through the shell on one side of each nut. Cover with boiling water and let cook for half an hour. Drain, and keep hot while removing the shell and thin inner skin. Cook in a little hot fat until nicely browned. Turn often, drain and sprinkle lightly with salt. String Beans.—Drain a can of string beans and season with chopped bacon and the hot fat, also a dash of vine gar and chopped onion, with salt and pepper to taste. Serve hot. Nerse Magware, Romp NORE sa YER care cayenne. hot Add 10 & of IHX mit then sliced he
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