? 3
THE way of the mode, in all kinds
of spring millinery, leads to elabor
ation; huts are intricate, and there
Is much work on them. Even the
tailored hat which is expected to he
ftomewhat p7aln as compared with its j
dressy companion, is an affair of
elaborately made ornaments or braid
ing or tucking, and of unusual shapes.
At least half of the shapes, whether
for street, sports or dressy wear, are
rovered with highly lustrous fabrics.
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coats has an Interesting cast in
which "Line' appear.? to play me lead
ing role and "F?irM Is an actor of
much Increased prominence. Kabrios
are as they have been, soft and vel
vety ? styles in the main simple, but so
well managed that the uew season s
coats are flattering affairs. They have
a smartness and a vivacity that will
endear them to their wearers.
Summer furs have established them
selves as a pail of the play In the
m
DIVERSITY SHOWN IN THIS GROUP OF HATS
Vhfse are mostly peculiarly millinery J spring wardrobe and their becoming
fabrics, although taffeta silk, and some ness brings grist to the mill of I he de
other silks, hear them company. ? signer of coats. Privileged to us*
The major ty of hats have drooping ? them in the tirst spring models for
*rims founded on i he hell and the poke collars, they upper. red in the. earliest
snapes. But there are off-the-faoe showing ? and received the glad hand
?ha|?es. triconisy* turbans :irul tuques of welcome. Other models have fol
so that the choice is wide enongli to j lowed, with cull's as well as collars ot
insure u becoming style to everyone. , fur.
Something of the diversitv which ! Two models have been chosen fnr
promises to give everyone a hat a lit- ; illustration here ? both with a hit of
tie different from that of her Intl- { fur in their make-up and styled with
mates appears in the group of early . an eye to becoin ngness as well as
spring models pictured. A pretty model ifractlcal all-round wearing qualities,
at the top of the group is of brown The coat at the left has a short yoke,
baronet haircloth with tan soutache supporting a straight-line body that
bruid decorating the flaring and has sufficient fullness for eon. fort snd
interesting brim, turned upward at the achieves long. graceful unbroken lines,
back. Below it, at the left, a black emphasizi d by the wide, loose strap
saltan makes a background for a huge i trim at each side. : The short-haired
*1"YLED WITH. AN EYE TO BECO MINGNESS
- ocarde of narrow grosgrain ribbon |
with metal edges, which Is braided J
?bout the crown. At the right u hut
"o t hennn, suede-flnished cloth is
trfcr.ned with loops an'i quilling of
jfrosgraln ribbon to match A large hat
of French blue taffeta Is covered with
twfcs and supports three silk ?*oses in
' trarmnnioiis colors.. The g*>up is
tnlsbed by a hut of reseda green halr
rkHh liuvlng a large bunch of vari
green silk flowers trailing over
? fb brfm.
A ffc* drum* of the styles in spring j
j'
fur collars on coats of this Character
are usually iu the same color as the
coat.
A more youthful model appears ut
the right with surplice front opening.!]
fastening with u handsome ornament.! !
White fur handed with silk make." a:
nov I collar and cuffs for It.
00rr?iCHT rr van** avrjhju woo* ,
IkitcmcnS
H CABINET
?. i!iZ3. W -stern Nie^wpapor Union.)
Good name in man or woman, dear
my lord, >
the immediate Jewel of their soula;
Who steals my purse, steals trash;
'tis something, nothing;
Twas mine, 'tis hia, and has been
slave to thousands;
But he. that filches from me my good
name.
Robs me of that, which not enriches
' him.
And makes me poor Indeed.
?Shakespeare's "Othello, the Moor of
Venice."
DISHES FOR THE CONVALESCENT
The con\aIescent should be given
is much variety in food as possible.
as wea'' diges
tions and poor
appetites are apt J
to tire of food
served In the i
same way much
quicker than per
sons in health. ;
It is hard to real- |
tze that a person who is ill or Is re- :
covering I'.-oni Illness is out of bal
ance mentally as well as physically, '
so It Is necessary to be patient and .
humor them as much as is possible. '
Persons recovering from a fever are ;
apt to be ravenously hungry and will i
eat more than is good for them. The
liquid food may be given in larger !
quantities, but the sf.lld food must be <
given in small quantities.
Bisque of Cl^m a/id Sago. ? P?oll an ,
ounce of sago in salted *ater ? the wa
fer in which the sago has soaked over
night. Cook until perfectly transpar
ent, then add one-half cupful of I. oil
i ri.tr milk and a teaspoonfui of. butter, j
Puss (he clams through a meat chop- |
per, bring them to a boil in their own
liquor, add the sago, season to taste 1
with sjiit and pep??er, thicken with |
cracker crumbs an1 serve in n pretty |
bowl with thin t ousted bread.
Prune Whip. ? Stew a half-dozen '
prunes with a little sugar and lemon |
Juice, in the same water in which they ;
have been soaked mer night. Put
them through a sieve, add the beaten
white of an egg and serve heriped in i
a glass with a dot of whipped cream.
Pineapple Pudding. ? Place In h !
double boiler a half cupful of water.
\Vhen boiling add a tahlespoonful of
sugar and stir In the yolk of an egg
mixed with a teaspoonfui of corn
starch Stir until smooth and thick,
then add one-half cupful of grated
pineapple or pineapple Juice. Heat to
the boiling point, then fold In the
stiffly beaten ega white and chill.
Heap up In a glass or pretty pudding
dish and top with whipped cream.
Plum Pudding Sauce. ? Put one-half
cupful of butter and one tahlespoon
ful of Hour into a saucepan and vtlr
until if thickens; then add one-half
ctipfnl of wafer or cann?d fruit Juice,
three tahlespoonfuls of sugar, the
grated rind of half ?? lemon. Separate I
rhe volks and whites of four eggs. j
Heat the yolks and add to the sauce,
beating briskly: let the sauce cook J
over the tire at a simmering point,
fold in the stitll> beaten whites and
serve. j
Let uh ?>* better men!
In a ttorld that geeds so much
The loftier spirit's touch.
"Let ?? grow upward toward the light
Y\ edded to wanting to do right
Rattier than wedded to human might. j
SEASONABLE GOOD" THINGS
A salad which Is especially good at
this s??nson :? n*f of materials round
in the home and
market Is:
Peach and Grape. 1
fruit Salad. -- n
heart leaves of
lettuce arrange
halves of canned |
peaches, fill the
renters with fine
ly-sh redded celery and arrange sec
tions of grapefruit . around the
peaches; sprinkle with chopped
pecan meats and serve with the fol- I
lowing dressing: Beat until firm one j
half cupful of crer.m, add paprika, j
one-fourth teaspoonful of t- .It. two |
tablespoonfuls of lemon .lulce. Place |
a spoonful of this dressing on the !
peach and garnish with a candied j
cherry.
Oatmeal Bread. ? Take one-half !
r ill >f Ml ?f tolling water, let stand un- j
til lukewarm, thui^ndd one-fourth of ;
a cupful of molassff*, one teaspoonful !
of salt. Dissolve one-fourth of a yeast j
rake In a little water, stir in all the
flour it is possible to put into the mix- J
ture, using a spoon: let rise over night :
or until light. Tour Into a broad pan
and let rise until twice its size. Rake
!n a moderate oven for two hours.
Shirred Eflgs With Bacon. ? Into
ramekins, brushed with butter, place \
a tablespoon fill of cooked bacon, break
ati egg into each cup, sprinkle with |
seasoning and set into the oven to J
bake Just long enough to set the egg. j
Raisin Gruel.? Take a dozen large ?
raisins, seed, place In a double boiler !
and pour over them a pint of boiling '
water: cook for an hour. Strain off
| the water and thicken it with one tea
spuonful of cornstarch dissolved in 1
tahlespoonful of milk; stir constantly
while adding, codk ten minutes or
| longer, add salt and sugar to taste. Let
stand until cool, then add cne-half
j cupful of good milk.
j Cold roast pork, cut Into dice with
M cupful of apple and one-half cupful
i of celery to a cupful of the pork,
served with a salad dressing, Is a very
nourishing arid substantial salad com?
blnation.
t : ?
4
OUR COMIC SECTION
THE SPORT WE USED TO HAV&.
HITCHIN' on WAfoO/i 5"AND
The Cat's Me-ow Gets the Coal
HUQRAH ? TaE coal
ha^ COME-, ff
HURRAH ! E\/EN If \X 15
ONLV A COUPLA
SCUTTLED FULL /
*
Mickie's Philosophy
7
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