WILL FORM HER
j|^^|
Give Chic to thij Tub FroclC
not"/" so important apar t in milady's cos- I l J
Added to the quaintness of the combination in the silk and flowers is the •■:
And as though the flowered effects of the silks were not enough to satisfy the f 'pß( JJJ J^J
aesthetic taste of Dame Fashion flowers are used as trimming, not alone for the h:its. I .-. "C< *<* > ill fx. U. / VY\ \
where they bloom as never before, but also on the gownsand in the accessories. I . : r, 7. v&JjEF • *w2i IS V -Cr —TAPFVTA )p\) \
Particularly charming in illustration of this floral tendency in the mode is the » <lralJllPlilr
flower muff illustrated on this page. This muff is made entirely of violets, as thickly B|b& T IMi /* \g-ft
packed together as though they grew in one bed. Lined with green satin of the shade fflk % •> *E / > f'|\ <IXI TYlflJk/f C Till" f//k/ 111 £HTS\I r r /\\
s£. M "" > -»••«"« -"» "°<™' " Jli '. ,Mmk rvKMj IHk VOL uMJNOUJ ({f 3
Particularly charming is the hat and muff of violets for the bridesmaid's wear " 111 $ 7~V"I/" A C S~\ T~* TTT t* I'/
at the spring wedding, and some of the most elaborate weddings of the spri.:g time \ fW M B h()/ /) ) ( l/r / /// I [
will be marked bv this clever feature. ' t\\ VI»;iSF f Mil tL/ 1 1
Of course these flower effects may be worked out in any color scheme desired, * " \ \
and may be adapted to any requirement as to tihade, which will increase their ef- M» \ \\4 A / \'f' 1j T\ /~\ /T I/* \ \
fectiveness. JT IS L) CA \V^
Altogether thers has not been a season for many years, in which silk and flow- OX/fAT^T 1 A/f I T T" 1 IT 1 OX /1 f~\ I ¥"* T* O \i\ /?\ /
ers have played so important a part as they have this year, and the whole effect is if MA K I |V| IJH I 1 fYI V IJI - lr) ill
for charm, picturesqueness and quaintness most alluring. Uiu/ ii\i 1 yl //) J
K C C i- wri. l l i 173 Lined with Green J<vHr> [ml
A Few Suggestions on What to Cook 'I
OVERTON MUSH BREAD —To a
quart of very thick mush, well salt
ed, add three very fresh eggs, break
ing them in one after the other and
beating hard between. When smooth
add half a cup of rich milk and
half a,cup of melted butter. Stir
hard, then add one tablespoonful of
baking powder and bake quickly.
Bake in the serving dish, as it is too
soft for turning out, requiring to be
dipped on the plates with a spoon.
* • •
BROWN GINGER STRIPS—Ten
cups flour, one and one half cups
sugar (brown), tthree cups bes
New Orleans molasses, one and one
hafl teaspoonfuls soda, two tea
ppoonfuls cinnamon, one and one
half teaspoonfuls butter, one tea
epoonful Fait.
l'ut lard, susar and molasses in a
dish and heat until melted. Then
add the rest. Mix like bread, night
anl morning for eight days. Then
cut oft strips one-fourth by three
inches or roll out and cut with a cut
ter one and three-fourths inches in
diameter. Bake in a slow oven.
Keep them in covered pails or jars.
Ihave some that I baked four
months ago and they are delicious.—
Mothers' Magazine.
• * *
ENGLISH PANCAKES—One tea
cupful of flour, one tablespoonful of
baking powder and a pinch of salt
sifted together. Beat together two
eggs and one tablespoonful of sugar
and one pint of milk and one
teaspoonful of cream. Add this to
the flour mixture to make a thin
batter. Fry in a hot frying pan with
melted butter, using sufficient bat
ter to cover the pan.
• • •
CELERY COQUETTES
Cook together a rounding table
spoonful of flour and one of butter.
When they bubble pour upon them
a cup of inilk. When this is thick
and free from lumps pour it grad
ually upon the beaten yolks of two
eggs. Now add a cupful of celery
cut(not chopped) into tiny bits, rea
son with celery salt and white pep
per a>.d turn out cool. When cold,
form with floured hands into small
croquettes. Roll these In cracker
dust and set them aside for an hour
before frying in deep, boiling fat.
». • »
BRUNETTE POTATOES.
Peel potatoes and cut them into
neat squares. Lay In cold water for
an hour, drain and put them over
the fire in salted, boiling water.
Stew until they are tender, but not
soft. Turn into a colander to drain.
Cook together in a saucepan a heap
ing teaspoonful each of butter and
browned flour, and pour upon them
a pint of weak beef stock. Whe.n
you have a smooth thick sauce, sea
son with pepper, salt and a little on
ion juice. Put the potatoes into
this, stir and toss for a moment,
then turn all into a greased pudding
dish, sprinkle crumbs on the top
and brown >in a good oven.
DON'T FORGET
A little minced ham added to the
om !et makes a savory change.
• • •
Small sweet peppers are excellent
mixed with celery in a potatj salad.
• • *
Vegetables which grow under the
ground should be cooked with the
lid on.
• * •
Breaded veal served with tomato
sauce and spaghetti makes a delic
ious dish.
• • •
Clean nickel and silver pieces
with ammonia applied with a flan
nel cloth. '
• • •
Black stockings should rinsed
in blue water to give them a good
color.
• • •
Discolored gilt frames ran ho
brightened if rubbed with a sponge
dipped in turpentine.
Think What You Think Because You Think It
Do you think what you think, be
cause you think it, or because
somebody else thinks it?
Do you like certain books because
you like them, or because somebody
else likes them?
Do you go Into ecstatic deliriums
over certain great musical artists
because you yourself appreciate
them, or because they're the fash-
Ion?
Do you choose your friends be
cause you like them, or because
everybody else likes them ?
Do you live your own life as you
really would map it out yourself, or
do you outline it by the pattern the
general public has accepted?
In short, are you honest with
yourself, with the world, with your
own life?
These are questions which any
woman might well consider in thsse
days when public sentiment, and
convention form so large a part in
the shaping of our lives. And they
are questions the honest answering
of which would completely trans
form the pocial fabric.
For as a matter of fact, people
generally, and women in particular
live almost entirely with reference
to public opinion. They seem afraid
to state their own views, to think
their owij thoughts, to live their
own lives, because of the unrelent
ing bonds of convention. It is as
though one set rule were laid down
for the patterning of all lives, and
deviation were permissible only by
very ineffective little variations, no
more important than the frills to
the general lines of a gown.
But that's not reasonable. It's
not sane. It's not honest. Presum
ably God has given a brain. And
He's given her a heart, a soul, a
conscience. It's her duty to make
the most of them.
That means that its woman's duty
to think for herself, to act for her
self, and to live accordingly. It
does not mean that every woman
should follow in the wall of every
other woman along the lines laid
down by convention. Such a course
means only stultification, and the
woman who follows It must become
more or less a parasite, sinco all
her mental and spiritual life Is de
pendent alone upon those who sur
round her, and most of all conven
tion.
So thinlr your own thoughts, make
your own decisions, live your own
life. Be honest.