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A Page ol Interest lor Milady
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A SOMMAQV Of fASmON'S FOISI£S AfVP IIVTCRESTING TALK
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(yAtTCst"' /4M> CV//y £ <\ v \ *> v _yi *V ' Buttonhole the outer edge to insure
, , I, • ~—w,i\ ■■[ \ vt .' \ / WSy K I neat finish and long wear.
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"To KNIT A CHILD'S PETTICOAT
rrgl O remove iodine from any ma- ]
t M terial, soak the spot in sweet ;
BJI milk for several hours, then
lay it in the sun. Repeat this
•until spot disappears. Circles left by
the milk easily can be removed by
washing in warm water and some
good soap.
REQUBNTLY umbTella handles
become loosened from the
steel rods. The following will i
be found an easy way of fixing !
them: Put some resin in a spoon and
hold over the gas or on hot stove un- j
til thoroughly melted; then pour into
the cavity in handle and put steel rod 1
Into it; hold until resin is cold and j
yoft will And your umbrella as strong (
as when new.
fHjJ HEN a gas mantle begins to |
I'.'l turn black, spriuiUe a little
MAI salt on it with a salt shaker
and light, and the black part
■will burn off and become white again.
If the mantel has become too black rt
■will be necessary to lift it off care
fully and remove the black from the i
eMn of burner, replace mantel, douse
on a little salt, and it will come out <
pure white again.
|K"jJ| OR ironing linen napkins, table- i
9a| clothes, or anything to be
mi Ironed on both sides take a !
large piece of wrapping pa- |
per, fold two or three times to fit your
Ironing board; the thickness is re
quired so as not to let the heat pene- .
trate. Then place your linen on the
paper and iron. You will see that the 1
aide facing the paper is Just as pretty
as the side you have ironed, and your
linens nicer than ever beforp.
MN cleaning house one of the
hardest tasks is moving the i
cumbersome mattresses, not ,
BO much because of their
weight, but on account of the difficul
ty in getting hold of the unweildy
things. Just try roping them with
a clothes line, and see how it simpli
fies matters. Put a rope around,
bookstrap fashion, knotting in such a
way that you have rope handles to
get hold of, and then see how
the mattress can be moved.
rSSI ONT hesitate to launder the j
If J curtains on your home made i
fc—■! furniture for lack of time to
replace broken drawstrings. :
Make curtain in the usual way, finish
top edge with one-half inch band or
beading, aa one prefers. If with bead- :
ing, stay underneath with one-half !
inch strip. Sew hooks firmly to back
edge of band five or six inches apart, j
so that point of hook comes within i
Then with two small tacks to each
eye tack them on the piece of furni- j
ture name distance apart as hooks on
curtain. Now hook your curtain on. '
Easy to remove or adjust.
[crgl HIS is a good plan for extra |
;ji closet room: Fasten a large
I==J screw eye in the ceiling of j
the closet, being sure to J
strike a lath so the screw eye will j
"bite." Then screw a large hook in- |
to the end of a broom handle and j
fasten small hooks alternately in the i
handle for clothes hooks. Shirtwaists j
and children's dresses mav be hung
on coat hangers and hung on the
hooks. Hook the handle on the screw
eye in the ceiling out of the way.
|B-«! HOMEMADE washing machine
|£l is easily made after the fol-
IsSsl lowing directions, and will ao
good service. First, procure
a good water tight cask, thoroughly
cleanse it, and cut a hole for a lid.
The cask should then be mounted on |
two good rockers, whose arc is small I
enough to give the machine a good
tip forward. A handle is then nailed
to one rocker, and the machine is
ready. Put into the cask the warm
washing solution; follow with the
laundry. Put the lid on tight, ana
begin to work the machine. The
cleansing is accomplished simply by
the shock of the cask as it tilts "back
and forth.
FOOTWEAR
NOVELTIES'
pil HOES are smarter and better
pjjj made this year than ever be
***l f ore. Many novelties are ap
pearing. Women have always
been more or less conservative about
their footwear for the daytime, and. as
a consequence' the innovations that
were radical departures had little
chance in past seasons. This season,
however, the footwear is quite as gay
as other articles of apparel, and the
most fashionable and best dressed
women approve it. Short skirts al
ways give inspiration and incentive to )
the bootmaker, and so it is that we I
have boots with pale tan tops and dark I
gray tops, brown tops and tops of I
mixed cloth. Such boots are known as ;
3pat-top boots, and are worn for |
both morning and afternoon. The pas
sion for "cloth" footwear has gone so !
far aa to compose the entire boot, with
the exception of the patent-leather tip
and a piece of patent leather upon the
heel, two places upon which most of
the wear and tear come. Cloth-top i
boots for Informal wear are appearing I
laced. The laces are not crossed dlag- i
onally as In the ordinary laced shoe, !
but are made to form little horizontal |
bars of black from the vamp to the top !
of the boot. The "spat" idea has crept 1
even into the evening slipper, and one
finds spat formations of a contrasting
color to the slipper, apparently com- i
ing from under the sole of the foot !
up the side and disappearing at the top '
of the slipper.
| i
1
a* AHS-S/K/A'G
j4 AMiSW CV//Y
j" BUTTER I
PfTl OUSEKEEPERS often find that
butter bought for cooking is
assJ quite strong. The Germans
have a method of sweetening '
it which is efficacious. It is as fol
low^:
j Put 10 pounds of butter Into a por
| celaln kettle and boll steadily over a
j good but slow fire until the sediment
| in the pan Is of a pale amber color,
i This will be in about, five hours.
Great care must be used for fear of
1 scorching. Strain the butter while hof
; Into clean, small jars, not squeezing
the cloth.
j When cold, cover with oiled paper
and keep in a cool place from the air.
1 This process imparls to the worst kind '
of butter a palatable nutty flavor.
BY MRS. McCUNE.
[|=S| VERY little girl of from 2 In
I a perhaps 14 years needs at!
I" ill least two short llannel petti-1
coats, and the knitted variety, !
which cling so gracefully, give the j
maximum of warmth with the mini- '
mum of bulkincss. It is agreeable \
pickup work, too. For those who wish :
to seize upon the quiet of late winter
to replenish the children's wardrobes,
the following directions w ill prove use
ful. The skirt described will measure
14 inches in length when completed. It
should then be attached to a band,
or preferably, a little muslia waist.
The simple scalloped bordered design, j
with ribbed hips, that I have chosen j
calls for seven skeins of good knitting j
yarn, one skein of Saxony and a pair of |
bone knitting needles No. 1.
Abbreviations used —Tb., thread; 0., ■
over; tog., together; s. c„ single cro
chet; d. c., double crochet; t. c„ treble j
crochet; ch., chain.
Cast on 96 stitches and knit one row
plain.
First row—Slip one stitch, knit 74. j
! th. o. twice, purl 2 tog., knit 2, th. o.
twice, purl 2 tog., knit 2, th. o. twice, ;
purl 2 tog., slip 1, knit 8, th. 0.. knit 2.
Second row—Knit 12, th. o. twice,
purl 2 tog., knit 2, th. o. twice, purl 2 |
tog., knit 2, th. o. twice, purl 2 tog.,
knit 75.
Third row—Slip 1, knit 74, • th. o
twice, purl 2 tog. knit 2, repeat from
1 * once, th. o. twice, purl 2 tog., slip 1,
knit 7, th. 0., narrow, th. 0., knit 2.
Fourth row—Knit 13, • th. o. twice,
purl 2 tog., knit 2, repeat from * once,
th. o. twice, purl 2 tog., knit 75.
Fifth row—Slip 1, knit 74, • th. o. !
twice, purl 2 tog., knit 2, repeat from • <
once, slip 1, knit 6, th. 0., narrow, th.
o. narrow, th. 0.. knit 2.
In each succeeding row, the 75!
stitches and (th. o. twice, purl 2 tog.,
knit 2) twice, th. o. twice, purl 2 tog.,
are the same rb in the previous rows
so this part of the directions will not |
' be repeated for each of the next 16
rows.
Sixth row—Knit 14 finish the row.
Seventh row Knit to tho last. 14
I stitches, slip 1. knit 2. narrow th. o. ;
i twice, narrow, knit 1. th. 0., narrow , th.
j 0., narrow, th. 0., knit 2.
j Eighth row— Knit 10. purl, knit 4,
! finish tho row.
i Ninth row—Knit to last 15 stitches.
| slip 1, narrow, th. o. twice, narrow, j
narrow, th. o. twice, narrow, th. 0., j
narrow, tb. 0., narrow, th. 0., Unit 2.
Tenth row—Knit 9, purl 1, knit 3, !
purl 1, knit 2. finish the row.
Eleventh row—Knit to the last 16 '
stitches, slip 1. knit. 2, narrow, th. o.
twice, narrow, slip 1, knit 1, bind off 1, I
| th. 0., narrow, th. 0.. narrow th. 0., nar
j row, kait 1.
j Twelfth row —Knit 10, purl 1, knit. 4,
j finish row as before.
Thirteenth row—Knit to the last 15 j
stitches, slip 1, knit 5. slip 1, knit 1, !
bind off 1, th. 0., narrow, th. 0., narrow, i
! th. 0.. narrow knit 1.
Fourteenth row—Knit 14 and finish !
as before.
Fifteenth row—Knit to the last 14
stitches, slip 1, knit. 6. slip 1, knit 1,
bind off 1, tb. 0., narrow, th. 0., nar
row, knit 1.
Sixteenth row—Knit 13 and finish as ,
before.
Seventeenth row—Knit, to the last 13
| stitches, slip 1, knit 7, slip 1, knit 1,
bind off 1, th. 0.. narrow, knit 1.
Eighteenth row--Knit 12 and finish;
as before.
Nineteenth row—Knit to the last 12 I
stitches, slip 1, knit 8, narrow, knit 1. j
Twentieth row—Knit 11 and finish
as before.
Tho foregoing directions complete ;
one scallop. Repeat, from the first row I
| until 21 scallops have been made, aft- |
ier which bind off. If a wider skirt Is j
desired, more scallops may be added.
Take up the stitches along thft top of |
the skirt, one stitch in each rib, and j
knit three inches as follows; Knit 2, I
purl 2, across each row, When the [
I three inches have been completed, bind >
off. , I
Fasten the Saxony yarn at tho lower
' - THB— |J
Salmon.
UY freali whole salmon, clean ,
and bone, tie up In cheese
cloth, and put in steamer. !
Let steam for one hour suf- j
flcient to cook tenderly, but not lor j
meat to separate. Let cool. Make R j
mayonnaise dressing, cover fish .with j
it on platter, lay sprigs of parsley anil j
slices of lemon on for garnishment.
This dish, though simple, has been j
relished by many who were fisli j
tired.
Apple Pudding.
NE cupful of milk, two table
spoonfuls of shortening but-
ter and lard, two teaspoonfuls
of baking powder, a good j
pinch of salt, flour enough to thicken, i
Fill the bottom of a baking pan with j
apples cut in small pieces and j
sugared; add a little cinnamon to the
apples and cover batter over them.
Bnke twenty minutes in a hot oven.
Serve with caramel sauce.
Orange Shortcake.
NE quart of sifted flour, two i
teaspoonfuls of baking powd- \
er, one teaspoonful of salt,
one tablespoonful of white t
sugar. Mix thoroughly. Then add j
three tablespoonfuls of butter and i
sweet milk sufficient to make soft I
dough. Roll out in three layers, |
slightly butter each layer, lay one on |
top of the other, bake twenty-two
minutes, separate the layers while 1
warm, place bottom crust on plate, |
cover with sliced orange, sprinkle
thickly with sugar, lay on second
crust, and proceed as before; dust top ;
SEWING
OR the woman who wants a coal
13 hanger for every gown—and
ILa| who doesn't? —there are some
new ideas that, have been gar
nered both for the construction of I
them and the covering. As a skeleton
! for the hanger there is the pasteboard
! roll whose usefulness as a mailing
■•ase is over. Then there are stripes
! of thin wood and very firm pasteboard.
! These substitutes for the steel hanger
are first covered with wadding and
j then with shirred lawn, ribbon or silk.
! A ribbon loop is tied securely round
the middle to take the place of the
' usual wire hook, and on each end the
big puffy bow is filled with cotton as a
sleeve supporter, and also this helps
to keep the gown from slipping off.
i One popular debutante whose bouquet
ribbons became almoßt a burden used
them all to cover coat hangers.
To keep paper patterns from being
' mussed make a bag as follows: Take a
i strip of denim four feet long, 27 inches
I vvlde; band or hem edges. Take nar
! row elastic webbing and make loops
just as wide as pattern envelopes, run
ning across denim. Make other rows
of these loops below the first about, six
inches apart, sew a large ring or loop
i to each of the four corners of cloth,
, fold through middle and hang on two
small screws in back of machine or
' sewing screen. When unhooked and
i laid on table there are your patterns
in neat rows and the elastic holds them
| securely. This size will hold three
j dozen of regular size patterns.
edge of the skirt and make a row of
j chain 5, fastened by s. c. in each stitch
| of the scallops.
Sew up to the skirt about half-way,
| and around the placket crochet a row
i of s. c., and then a row of shells, each
shell made of fi d. c. joined by s. c.
| Use the Saxony for this part of the
j work, .
Across the top crochet a row of t. c.
with 2 ch. between, one t, c. in each of
I the knit ribs, skipping the purled ribs,
i Run the ribbon for the band and tie
strings through the open spaces.
! with fine sugar, serve while warm
i with cream and sugar. Bananas or
J peaches may be used instead of
; oranges.
| Cottage Salad.
: 'fc UT one quart of thick sour
II |J|I milk in a clean hag to drain
|U| over night; do not cook the
milk; it is much better with-
I out and does not all go to whey. In
; the morning take the curds and put
| in cold bowl and add one saltspoon of
i salt and a dash of pepper and one
j half cupful of sweet cream. Toss all
lightly with a silver fork, put on crisp
| lettuce leaves, and set on ice until
ready to serve.
i Souffle of Rice.
j [pal OOK four tablespoonfuls of rice
jMM In a quart of milk with four
ÜBSB tablespoonfuls of sugar. When
done remove from the fire,
i and when cooled, but still warm, add
| to it four yolks of eggs, six whites
| beaten to a stiff froth, and a table
spoonful of vanilla. Mix well, and
pour into a deep, buttered fireproof
I dish. Sprinkle powdered sugar on
i the top and set it in a good oven.
| Leav© it until it has risen, then servt*
j immediately.
I
TOOD VALUE
OH NUTS
[ml HERE is no more valuable food
: 1 ** in the winter season than nuts.
Rightly used they form not.
only the basis, but the finish
ing touch to many an otherwise tastt
less dish. They have a distinct food
| value and can be used as a substitute
1 for meat.
; Southern cooks use chestnuts In
| their turkey filling, as they give it a
delicate flavor that is delicious.
Baked apples stuffed with sultana
raisins and chestnuts make a good
| entree.
| The nuts should be steamed well,
! skinned and chopped fine, then mixed
with the raisins. A syrup sauce should
I accompany this dish,
j The English walnut is the most use
ful of all nuts, as most cooks have dis
covered.
The salad that is served with dinner
should have a thin shaving of walnuts,
j This is true whether plain leltuce or a
fancy salad Is served.
Fruit salads are always improved by
, using chopped walnuts and they can
also be used with vegetable salads, al
i though not so lavishly.
Desserts that are made of milk and
i eggs are vastly improved by flavoring
; with walnuts. Bread and custard pud
i dings to be delicious should have rai
, sins and nuts cooked in them,
i Try using chopped nuts in the whip
• ped cream heaped on puddings and
you will find them a decided addition,
i At the Sunday dinner there should
i be a large comport filled with all sorts
■ of nuts, for the guests to help them
selves at. will.
It is advisable that the nuts should
be cracked beforehand, as it prevents
' awkwardness in serving unless one
i owns a dainty set of picks and crack
ers.
Pecan and butter nuts have grown
steadily in favor, being ÜBed quite free
i ly in cooking. The butter nut is very
. rich and should be used in small quan
> titles.
The most, successful housewives
. serve a small portion of nuts with ev
t ery large dinner, and to have the din
ner a success you should have a spe
i ctal dish of salted almonds at each
giiosi.'F plate.