By CHERIE NICHOLAS
SPPPEDE
This season fashion whimsically re-
turns to periods In history for inspl-
ration and rediscovers the charm of
the molded bodice, the elaborate
sleeve, and the stiffly flaring skirt.
Rich fabrics are the logical choice for
costumes In this vein, wherefore wit-
ness the revival of lyons velvets, like-
wise satin de lyon and other sumpto-
ous fabrics of similar type.
Suppleness must not be over!
however, in this enthusiasm for ele-
gance, for materials must respond to
intricate draping such as is featured
throughout present-day
sign. So It Is that
showing is a continuous
handsome weaves which exploit
only the heavier type velvets and
satins, for “stiff silks” are “in” again,
but for the softer types of costume a
series of firm quality-kind crepes are
welcomed with enthusiasm those
who demand good materials.
wked,
de-
fabrie
of
not
costume
the current
ram
prog
by
In the Paris couture collections for
tailored, afternoon and evening wear,
such types as frost crepe and krisal
krepe, also canton faille weaves are
outstanding favorites. Heavy sheer
crepes such as cantata (a triple geor-
gette), and crepes andante (a triple
flat chiffon) are designed for the softer
styled costumes. Other important fab-
rics for this winter are satins both
the ecrepey and smooth, flat crepes,
Green, Yellow Vegetables
Richer in Vitamin A
Milk and dairy products, eggs, liver,
and leafy vegetables are among the
richest sources of vitamin A. Green
or yellow vegetables are mach richer
in it than the corresponding white va
rietiess. Thus green lettuce is much
richer than white, green asparagus
than bleached, and yellow than white
corn. The bureau of home economics
gives these foods as good sources of
vitamin A: Avocados, bananas, string
beans, butter, carrots, cheese, cod liv
er oll, dried cowpeas, cream, dande
lion and other greens, eggs, lentils
lettuce, liver, milk, peas, sweet-pota-
toes, spinach, squash, tomatoes.
Rd
chiffons, transparent velvet, ana metals
The Illustrations show the tive-
ness of the new silk crepes for both
f il evening wear and for the gown
10 ng
wv
effec
designed to be worn at seml-formal
gatherings, The new fashion demand
that one be ladylike In dress as well
as deportment is admirably exempli-
fled In the charming import pictured
to the right, which combines quiet dig-
nity with a winsome youthfulness of
silhouette, The tunic, & favorite line
since it is flattering both to tall and
short figures, achieves & sophisticated
effect, being cut In one with a skirt
on the left side, The fabric Is frost
crepe, which Is a canton fallle of the
popular crepe marocain type, All the
edges are cut in triple scallops.
For the classic evening gown Lucian
Lelong chooses turquoise crepe lum-
Inaury, a heavy sheer weave. Very
Greclan In effect are the soft straight
folds of fabric shirred at the center
front and back, with looped drapery
at the sides to make a slender column
of the figure, The cowl decolletnge
front and back carries out the draped
movement of the skirt,
(@. 1930, Western Newspaper Union.)
Canned Apple Juice Will
Be Found Useful
Canned apple juice 1s a reliable
source of pectin, necessary for mak
ing Jelly, and a supply of it put up
while apples are In season will be
found useful and convenient through
out the year, says the N York State
College of Home E conomics, It may be
added to non-lellying frults such as
peaches es and rhubarb when
in season; it Is also useful for making
jams, marmnliade, conserves and
sauces for winter desserts,
Cranberry Salad
Cook cranberries In heavy sirup,
so that they stay whole. Dralion and
chill them, mix with other fruits and
serve on lettuce with dressing.
000000
(Prepared by the (United States Department
of Agriculture.)
Here are two methods of serving
onlons to give variety to the winter
menus. The scalloped onlons are par-
ticularly good with coarsely ground
peanuts scattered hetween the layers
Large mild onlong are needed for
stuffing. Allow as muny as you have
persons at the meal, unless the onlons
are so very large It Is quite evident
that half of one will be a satisfac
tory portion. Both recipes are from
the bureau of home economics,
Scalloped Onlons and Peanuts.
§ medium-sized on- 1 tba flour
fons 1 cup milk
1 cup peanuts 3% tsp salt
ground 1 cup buttered
1 ths melted butter bread crumbs
or other fat
Skin the onlons, cook
water antll tender, druin,
Make a sauce of the fat, flour,
and salt. In a greased baking
place a layer of the onions,
with the peanuts and sauce, and con
tinue until all are used. Cover the
top with buttered crumbs and hake in
a moderate oven for gbout 20 minutes,
or untli the crumbs are golden brown
Serve from the baking dish.
in
and
bolling
slice
milk,
dish
cover
Stuffed Onions.
6 large mild onions 2
3 tbs butter or
other fat
% cup chopped cel.
ery
tha chopped
parsley
2 cups dry bread
crumbe
1 tsp. salt
Pepper
Skin the onions, cut in Yalf cross
wise, simmer In salted water until ul
most tender, and drain
centers without disturbing the outer
layers and chop fine. Melt two ta
spoonfuls of the fat in a skillet,
the chopped onion, celery, parsley
cook for a few *ush
vegetables the re.
maining fat and tired
crumbs, salt and Com
bine with the the
lemove the
hile
add
and
minutes the
one side, melt
add to It
pepper,
YOReLn
fo
the
hen
Fill
hiles,
onion shells with the stufling, cover,
Aenea roles
we v
Badd
Ca
orn
lpi
What can an individual! do but
Just distribute such little gifts as
he has to give, which increases the
ances f happiness by increas.
g the app te for of
in : .
the spirit}
the things
ddward Yeomans
A simple dessert well made and
daintily served gives Just the finishing
touch to a plain
dinner. Here are
a few desserts that
may be helpful in
planning a launch.
eon and the din
ner menus:
On baking
when the oven Is
too well occupied, prepare and
bake a pastry shell or two, or bake
the shells on patty tins for individual
ples. These will keep well for a few
days and it will be found most help-
ful to put In a filling of lemon, cover
with a meringue and have a dessert
in a very few minutes. These shells
may be filled with crushed fruit,
topped with whipped cream, or they
may be filled with a butterscotch fill
ing or chocolate, thus having any kind
that seems desirable or Is well liked.
filling
moments to
day
The following will be another
that takes but a few
prepare:
Marshmallow and Fruit Pudding.—
Soak one-fourth of a cupful of can-
died cherries and pineapple cut into
pleces either In the pineapple julce or
any fruit juice either canned or fresh,
for an hour or more. Use maraschino
cherries and their .own sirup If pre
ferred. Cut one-half pound of marsh.
Into six pieces each. Beat
49909
There were some late goldenrods
nodding their heads and talking.
It was late In the season for many
of them to be around.
“8S me folks don’t care about you”
said some weeds In the field nearby.
“There are some folks,” said the
goldenrods, shaking their heads quite
hard, “who don’t like anything unless
it costs money, hard, cold money,
“Just as though money would make
us grow,
“They could pour those things they
call pennies, and nickels and dimes—
and even quarters—all over us and do
You suppose we'd grow for them?
“Indeed we wouldn't. They could
plant dollars all around our roots and
it wouldn't make a scrap of difference,
“That shows how much we care for
money, and the people who only like
flowers that cost a great deal.”
“You have almost as much
as though you were weeds,”
weeds,
“Oh,” smiled the goldenrods, “that
is because we are near to weeds in a
way.
“We are called flowers, but we are
wild flowers. We do not grow in gar
dens or in hot houses; no, we grow
sense
said the
By NELLIE MAXWELL
one cupful
stiff, add
fectioner's
of whipping cream until
three tablespoonfuls of con-
sugar gradually, then a
half teaspoonful of almond with a
few drops of vanilla, Mix the marsh-
maliows with one-half cupful of pecan
meats broken into pieces and fold
all together. Chill and serve in the
pastry cups.
A Dainty Luncheon Dessert.—Spread
ihe round butler crackers with marsh.
mallow cream and In the center of
each place a teaspoonful of pineapple
or orange marmalade. Beat the whites
of two eggs until stiff and dry, add
one-fourth cupful of powdered sugar
and with a pastry tube pipe this
meringue around the edge of the
cracker, then set a rose of meringue
in the center. Sprinkle with granu-
lated sugar and brown delicately in
the oven.
and core six to eight apples. Fiil the
cavities with stoned dates. Cover
with boiling water to soften and sep-
arate the dates, then drain and dry
before stoning. Bake the apples until
tender, basting with a plain sirup of
sugar and water boiled together ten
minutes. Serve hot with rich cream.
Welsh Rarebit on Anchovy Toast.
Melt three tablespoonfuls of butter,
blend with three teaspoonfuls of corn
starch, then add one cupful of milk
slowly ; cook, stirring until the starch
is well cooked. Cut one pound of soft
cheese fine, add one-half teaspoonful
each of salt and mustard, a dash of
cayenne, stir and cook until creamy
Have toast well buttered and spread
with anchovy paste. Serve the rarebit
P9900 999P0
By MARY GRAHAM BONNER
all over the flelds and the meadows,
“We grow out In the open under
the sky.”
“And pray tell us why you talk so
harshly about money?" asked the
weeds. “They say that money Is a
“Oh, Look at the Lovely Goldenrods.”
fine thing. They all like It. We've
heard the children asking for It, too.”
“It's funny,” sild the goldenrods,
“Of course it is needed to Lelp people
live, but when they talk about flowers
and how much they cost—well, we
really can’t stand that.”
The goldenrods looked
and drooped a little,
“Oh, pick up your heads” sald the
weeds, “You mustn't be unhappy be-
cause people talk about flowers that
cost a lot,
“Most of them don't do that. Most
of them love wild flowers and love to
see them and gather them."
Just then some children came along.
“Oh, look at the lovely goldenrods,”
sald one,
“I thought they were all gone,” said
another,
“Isn't this wonderful—finding so
many here,” said a third child,
The weeds whispered to the golden
rods,
“Now are yon happy ™
The goldenrods whispered back to
the weeds and sald to them:
“Indeed we are.”
And as the children gathered some
of the late goldenrods and sald how
much they loved them the goldenrods
were sad no longer.
They are so bright and so love to
give joy and pleasure.
(@, 1930, Western Newspaper Union.)
very sad,
SOPLIIY
POO
hot over the toast and ga
slired tomatoes, marinated In
ranish with
french
dressin £.
Cheese and Sardine Rolls. Butter
bread and spread with grated choese
or place a skinned and boned
on the buttered bread, roll up
cure with a toothpick. B
hot oven or sute in a chafing
Remove skewers and serve, Nice
soup or salad,
sardine
and se
rown in a
dish
with
Shrimps in Aspic—IPrepare an aspic
as follows: Break an egg white
one and one-half cupfuls of
Juice and one half cupful of water.
Let come to a boll and strain. Add
one tablespoonful of gelatin soaked In
one-fourth cupful of cold water: stir
and strain again. Set a mold inte
ice water and pour in some the
aspic; when firm, cover with shrimps,
then when firm cover with more of the
Jelly until the mold is full. Let the
Jeliy set at each addition before add
ing more shrimps. Chill and
with mayonnaise on lettuce,
(ES
into
lemon
4
oF
serve
1928, Western Newspaper Union.)
00000
und bake In 8 moderate oven for abont
30 minutes, or until the onions ure
tender, lemove the cover from the
baking dish during the last of the
cooking so the onlens will brown on
top.
Various Different Ways
- »
of Preparing Parsnips
After bolling parsnips until tender
there are several ways of preparing
them for serving. Probably there is
no more popular method of finishing
them than browning them In butter
or other sweet fat. They may be
halved, or mashed and fried In little
cakes. Dip the pleces In flour before
frying. The following recipe for seal
loped parenips gives directions for the
preliminary boiling. This is a very
good way of fixing parsnips for chil
dren, suggests the bureau of home
economies, United States Department
fo Agriculture, which furnishes the
recipe,
calloped Parsnips.
cup rich milk
Or cream
isp. salt
cup buttered
bread crumbs
6 or T medium-sized 1
parsnips
3 ths butter or
other fat 1
2 ths flour
Scrub the parsnips clean, cook for
20 to 30 minutes, or until tender, in
Hghtly salted water, and drain.
off the outer skin, split the
lengthwise, and pul! out the stringy
cores. Place the parsnips in & shallow
baking dish, and cover with a sauce
made with the fat, flour, and milk
or cream, and salt Cover the tup
with the bread crumbs and bake in
a moderate oven for about 20 minutes
tit the parsnips are thoroughls
heated and the buttered crumbs are
golden brown Serve In the
fet
dish.
or ur
Butterscotch Pudding
Those who like 8 rich, des
sert in a while will enjoy
butterscotch crenm pudding.
recipe is from the bureau
economics of the United States Depart.
ment of Agriculture,
can
ecinlrs
filling for tarts or boston cream pie
which is made with two layers of
plain cake or sponge cake
swWeel
once
& cup flour $3 ths butter
3 cups milk 3% tsp salt
1% cups brown su. 2 orders
gar i tsp vanilla
Blend the flour and one cupful of
the cold milk until smooth. leat the
remaining milk In a double boller,
some of the hot milk into the
flour and wilk, return the mixture fo
the double boller, stir until thickened
and cook for 15 minutes. Meantime,
cook the hrown sugar, butter, and salt
for five minutes, over direct heat and
stir, Add while hot to the mixture
in the double bolier, heat well, grad
pour
eggs, return to the double boller, cook
for &# few minutes, remove from the
fire, add the vanilla, and chill, Serve
with plain or whipped cream,
Black Silk
To renew the sheen of black silk,
sponge with hot coffee on the right
side, turn over and press damp.
Music Is the universal language,
NNR
RRR NRE
Eg
Boon: secret suffering breaks out
in open revolt—before the little home
is irretrievably shattered by a husband's
strong pipe—can't something be done?
Certainly. A new pipe will kelp, or
even an old pipe cleaned and filled with
Sir Walter Raleigh's favorite smoking
mixture. It really ir milder, with no
sacrifice of richness and fragrance. It
really is as popular with the smdl.ed-a
as it is with the smoker,
17'S 15¢—and milder
Rheumatism Why s
pal n No
$28 for 1
Mme Jand
Ladies’ Silk and Bayon Hose »
perfect aeporied ! shades
Ger ns ball hore feeoriel
$ pr iL. Lorna Hos
Pecans. We offer m
paper shell pecar
in 190 1h ols or ¥
Georgia Pecan Co.,
Puy Now. Bay Right. Advertising per i
velties, rubber stamps
Mowatt Nes order toc
ree. Johnston, 230 Bert
2000 {ll nstrations— Diamon
Waiches and Jewelry-—Lar
Res, Diamond and Wate
k Credit House in the World,
LOFTIS BROS. & CO.
Dept. FI18 108 N. State St.
C o, Til
Old Shipyard Passes
One of the shipyards In
Europe, the Cantiere Navale Odero
della Foce In Genoa, Italy, is soon
to be scrapped. It was established
in 1467 and in it were built the fa-
mous war galleys which were used
by the republic against the Turkish
corsair. When Italy overrun
by the French a number of fighting
ships were constructed here for Na-
poleon. Genoa has grown around the
shipyard, which Is now in the center
of an Industrial district. New houses
will be erected on the site.
oldest
was
A torpid liver prevents proper food
assimilation, Wright's Indian Vege-
table Pills tone up the liver, They act
gently but surely. They're Sugar Coat.
ed. 372 Pcarl St, New York. Adv.
If you investigate a man’s content.
ment the chances are you'll discover
he doesn’t know any better,
Domestic Rabbit Is
(Propared by the United States Department
of Asrviculture)d
The meat of a domestic rabbit is so
superior in color and flavor to that of
wikd rabbit as to make it seem ad
entirely different article of food. All
the meat on a domestic rabbit is white
and delicately flavored throughout. In
food value, rabbit falls In the class
with poultry and other meats as a
source of efficient protein. Domestic
rabbit may be eaten at any season.
While a great many of the domestic
rabbits are marketed at eight to ten
weeks of age and are termed “fryers”
the more mature animals are also
good. They need longer, slower cook
ing, ns In fricassees, casserole dishes
and rabbit ple, and may be used In
croqueties, salads, chop suey and
other dishes made of previously cooked
meat. The bureau of home economics
of the United States Department of
Agriculture suggests the following
wgy of cooking a mature rabbit en
casserole:
Wipe tha rabbit meat with a damp
Delicately Flavored.
cloth, cut into pieces for serving,
sprinkle with salt and pepper, and roll
in flour. Brown lightly in hot fat in
an skillet, transfer to a casserole, add
some of the fat from the skillet and
one-half cupful of hot water. Cover
and cook in a moderate oven (350 de
grees Fahrenheit) for one and one
half to two hours, or until the meat
is tender. Hemove the meat, and
thicken the gravy slightly, To each
cup of quid allow ona tablespoonful
of flour, mix with a few rablespoonfuls
of cold water, add to the meat drip.
pings, return to the oven, and stir oe
casgionally untill thickened. Season
with salt and pepper and finely
chopped parsley, replace the meat, and
when thoroughly hot serve In the cas
serole,
Hand Lotion
The best hand iotivn to keep in the
pathroom and on the kitchen shelf
will coutain some benzoin and also
some almond oll
A ——— SE
CoS.
once! Relieves
Goin eg rs ke
Boschee's
SR RT ean
W. N. U, BALTIMORE, NO. 48-1930,