Evening Republican, Volume 20, Number 206, Rensselaer, Jasper County, 28 August 1916 — Page 3

MID-SEASON DRESS

'DESIGN BUITABLE FOR SUMMER OR EARLY FALL. Possibility of Economy In Expendlture of Money Now in View of tho \ Advantageous Situation the , Market Affords. Bargains In summer fabrics are so plentiful Just now that many women do not consider it extravagance to, add a new frock or two to her summer dresses, even though mere desire, not a need, inspires the purchase. The

Summer Frock of Plain and Printed Voile.

home dressmaker never had greater encouragement to try out her own Ideas In style design than during the present season, because such infinite

MAKING USE OF RIBBONS

About the First Thing Is for One to Become an Adept in Tying a Bow. This is a ribbon season, as we all know, and the shops, naturally, have put forth a big and goodly supply of attractive ribbons in response to the demand fashion has made for them. Do you know how to tie a bow? Probably not. In this day of specialization few women do know how to tie more than a lingerie or hair ribbon. We leave it for the saleswoman at the ribbon counters, for our dressmakers and our milliners to tie bows of every other sort. To begin with, If - you would tie bows successfully, buy a reel of fine covered wire and use it to tie the loops in position. This, for instance, is the way a professional ties a sash rosette for a child’s frock. She takes one end of two or three yards of ribbon and measures off about thirty Inches to go around the # waist. Then she makes as many loops as she wishes, gathering the ribbon for each through her fingers. Next she measures off with her right hand, holding the loops In her left, enough ribbon for the two ends, and, at the end of this ribbon makes one more loop. This leaves a long loop of ribbon, later to be the two ends, and with one of them ties around the rosette loops, so making one end shorter than the other. Moire ribbon is perhaps prettiest for children’s sashes, although a stiff quality of taffeta answers the same purpose well. The soft satin ribbons are not so pretty on children as are

BUTTONS USED IN MANY WAYS

Pronounced Feature of the Season’s Styles Is a Thing That Has to Be Recognized. Buttons are not at all left In the lurch because of the amount of handwork used. In fact, they serve to ac : centuate the special feature of the waist, coat or suit they adorn. Buttons increase the importance of pockets, belt and capes and give themselves a chance to assume extraordinary shapes and sizes. Because of the vogue for dark suits with white hats, shoes or gaiters, white Ivory buttons are allowed. Sometimes they are ringed with black or a fashionable color, sometimes they have a pearl center, but all of them are light in weight, and that accounts for at least part of their popularity. They are also made on dark taffeta dresses. Those used on coats and suits are more conservative, mushroom and saucer shapes being the most popular. Balls, squares and cubes are also employed, as well as acorns. Pearl buttons come in all sizes and shapes, from the large ball buttons, appropriate for novelty suits, and the flat styles for separate skirts, to the tiny ones for ' shirtwaists. Heavy colored materials snake use of ribbed buttons. Checked suits may be for tbo> plain and checked button, as wall

variety obtains in cut and color or fabric combination that it Is difficult for anyone with the slightest knack at sewing or with artistic ideas to go very far wrong. Printed and plain white voile are suggested as suitable for the little frock shown In the sketch, although plain and dotted handkerchief linen, checked gingham and plain color chambray, etc., might be used as effectively. The double, tunic is suggestive of a style line that is to be given considerable prominence in the first showing of fall frocks. Advance bulletins and advance models carry out an illusion of brevity in length and breadth of skirts, while they are in reality longer and narrower than those generally favored at present, and the long tunic aids very materially in this illusion, the underskirt being reasonably close reefed and modestly long, while the upper skirt or tunic is given a decided flare. The hosiery display of the past season or two will not be looked on with favor in the fall, as practically all frocks brush lower than the shoe tops. The little frock in the sketch Is, however, distinctly a summer model, and excellent for, tub fabrics. The back of the bodice has a deep round yoke, coming below the shoulders, of white voile, and the back of the skirt is exactly like the front, paneled in white and printed voile. The dress fastens in the center front. To make this gown, three yards of plain fabric 36 Inches wide and seven and a half yards of figured material the same width will be required. The bottom skirt measures four yards wide. A bright ribbon is used for the girdle. The generous use of ribbon as a trimming or finishing touch on summer frocks Is a notable feature, and It strengthens the quaint and pictur-* esque tendency of the season’s apparel. Ribbons will be used rather freely on the next season’s evening frocks. Colored silk or bead embroideries are favorite trimming touches for modish utility gown of serge or gaberdine. The tendency to fpvor a lower waist line is more and more emphasized as the early fall models see the light of day.—Washington Star.

the stiffer ribbons. For women, velvet ribbon of three-inch width forms a good girdle. It can be finished at the back with an upstanding loop and a down-hanging end to cover the secure closing made by means of snaps or hooks and eyes. Hatband ribbons are especially terestlng this summer, a tailored bow, flat but not pressed dowm, finishes the left side of the hat when these ribbons are used, and in most shops lengths of ribbon with bows attached are sold for varying prices. Brocaded ribbons, with raised velvet figures on thick satin ribbon foundations, are also smart. One such ribbon sliow r s pansies of black, blue and purple velvet on a cerise ribbon. Another show’s overlapping pellets or big polka dots of three colors —peacock blue, old gold and plum—on a black background.

Colors for Autumn.

The powers that be who determine what women will wear next season have put their heads together in Paris and decided upon the new autumn colors. Would you like to know whak they are to be? Yellow, it seems, Is left out entirely, and green, so fashionable this year, will have few adherents. There are purplish blues, nickel and gunmetal grays, several charming reds, including fuchsia, geranium and brick red. Browns will be exclusively fashionable with a /gamut from bisque to chocolate. The great feature in this respect, however, will be chameleon, each chameleon shade combining two others in shot effect.

as the black and white effects In combinations with white riyns. Among the new colors shown is a French gray button to match the shade now so popular in dresses. A ring of black is often used to enhance its beauty.

CHARMING PICTURE HAT

It Is Made of Yellow Crepon, Patterned With Fruit hi Bright Green and Dull Purple, and Lined With Black Velvet. Clusters of Apples Appear as Trimming, and a Bright Green Ribbon Is Loosely Tied Use dor the Chin. _ _ -I

THE EVENING REPUBLICAN, RENSSELAER, INI).

JUICE FROM FRUIT

HOT-WEATHER DRINKS AND COLD-WEATHER JELLIES. Member of the Faculty of the Missouri College of Agriculture Tell* of tha Best Methods of Collecting the Juices. The hot weather led Miss Addle D. Root of the Missouri College of Agriculture to urge the members of the girl’s canning clubs all over the state to can as much fruit and vegetables as possible before it is too late. It is one of the principles of these clubs, organized and directed by the college, to see that nothing is wasted if they can make good use of it. In her recent letter of directions to the girls Miss Root makes many suggestions that are just as applicable in the kitchens of grown-ups as anywhere else. She says: “Canning-club members may vary the work by canning fruit juices. They are a valuable addition to the canning collection, as they can be used in so many ways. There is a great advantage in preparing them in large quantities to be used throughout the year. “Fruit juices lend themselves to a large Variety of uses such as ices, flavoring, Ice cream, gelatin desserts, puddings and sauces. There is no more refreshing and easily prepared drink for a hot day than an Iced fruit juice. “The juice may be extracted from the fruit cold by crushing the fruit in a fruit press or a cider mill or a small press after .lt is washed and sorted. The most economical method for the extraction of juice is to cook it out. “If juicy fruits, such as currants, raspberries and grapes, are being used, place the clean fruit in an enameled preserving kettle, add just enough water to prevent burning (one cupful to four or five quarts of fruit), » Place where fruit will cook rather slowly, stirring occasionally with a wooden or enameled spoon. When the simmering point is reached mash the fruit, then continue heating until the whole maSs is cooked'through. Care should be taken not to heat too long, as the delicate flavor is destroyed. Pour the hot mass into a sufficiently large piece of coarse cloth, cheesecloth or flour sack, which has been wrung out of hot water. Tie opposite corners together and let juice drain into an earthenware or enameled dish. If a clear juice is desired, as for jelly, do not squeeze the bag. However, for general use squeeze the bag until all the juice is extracted. From less juicj; fruits, like apples, pears apfl quinces, wash the fruit, discard any unsound portions, cut into small pieces (skins and seeds included), cover with water, then proceed Just as in case of juicy fruits. “Canning Fruit Juice.—Fill clean ‘jars with juice. Adjust the rubbers and screw the tops on loosely. Lower upon rack into canner, cover with hot water and sterilize 15 minutes. Count from the time when the water in the canner begins to boil. Remove jars, screw lids tight, and cool away from draft.” _hose who are interested in other phases of canning will probably wish to write to the Missouri College of Agriculture, Columbia, Mo., for Circular No. 9 of the extension service, which was recently issued. It .is entitled “Canning in Glass by the Cold Pack Method.”

Peanut Cookies.

One cupful of butter, one and a half cupfuls of powdered sugar, three eggs, one cupful of freshly roasted peanuts, pounded, rolled to a coarse powder and mixed with about three cupfuls Of flour. Cream the butter and Sugar, add the beaten eggs, then the floor and crushed peanuts. The dough should be just stiff enough to handle easily. Drop the dough by the spoonful upon a floured board, pat it into round cakes with the fingers, grate a little nutmeg over the top of each cake and bake.

Corn Chowder."

One can corn, four large potatoes, two onions, one-half pound bacon or ham, one tablespoonful butter, three tablespoonfuls flour, one pint milk, six crackers, one egg yolk, one-half pint boiling water. Cut potatoes into‘dice and put in frying pan until nicely browned. Put in kettle and simmer 20 minutes. Add milk and stir into boiling chowder. Add crackers and beaten egg*and serve piping hot.

Shaking Cleanses.

To wash delicate or tender laces, put the lace in a fruit jar with shavings of some good soap, cover with warm water, let soak for a while, then shake, using if necessary several waters, then rinse in same manner, spread between pieces of muslin .and roll up If desired to Iron them, or roll on a bottle or jar and leave to dry. They will not be torn in this way, and will look like new.

Preventing Cakes From Sticking.

In baking cakes, gems and muffins, which are very apt to stick to the bottom of the pan, try cooling the bottom of the pan quickly on ice or by folding over it a wet cloth which has been soaked in cold water. This does not fail to bring out the cake in perfect condition.

Sewing Comfort.

When you sew on white goods. It is an excellent plan to keep a small saucer of flour at hand. E>ip the finger tips in this now and then. The hands will not perspire and you will be able to handle the goods much more comfortably.

STOPS ORCHESTRA OVER BET

Director Called to Telephone to Ll*, ten to Wegner's "Tra La" Imitation of Music. Ernest Hussar, director of the Hungarian orchestra at the McAlpin roof garden, was called from his platform to the telephone the other night. “I say,” he heard, “you’ve got to docideSt- wager. Tra, la, tra lala, tra — my friend bets SIOO that’s from ‘Faust.’ I say it isn’t. Tra la, tra lala—" “Really.” broke in the musician, “1 can’t waste my time—” “Just a minute. Tra la, pom pam, tra lala. Get me?” The musician had become interested. “Sounds something like ‘Lorsqus done des Folles Amours.’ But that goes lala tra, tra la tala —” “That’s It, exactly,” came the voice from the other end of ■ the wire. “1 win' the SIOO. Thanks so much.”— New York Tribune.

Jane Settled Him.

“Jane,” said her mistress, “you really will have to put a stop to the visits of your follower.” “Yes, I must, ma’am,” replied Jane. “But you have said that before,” expostulated her mistress, “and there It’s ended.” * ' “I’m sure I’ve done my best, ma’am,” said Ja-ne; “it isn’t easy. But I’ll try and settle him on my next Thursday out.” Her next Thursday out came and went. Her follower also came and went (with Jane), and Jane eventually a radiant mood. “I’ve settled him this time, ma’am I” she exclaimed breathlessly. Her mistress was delighted. But in the hour of victory one should be generous to the fallen foes, so she expressed hope that Jane had not been too hard on the young man. “Hard on him!” cried Jane. “No, ma’am, that I wasn’t. I’ve just married him, and Dleave at the end of the month 1”

“Rile” Rebuke.

The prince of Wales has endeared himself to the British soldiers fighting in the trenches. There is a story about a regiment that the prince recently reviewed. A soldier in this regiment was noted equally for his bravery and his untidiness. The prince talked to him for a few minutes, and the man in his confusion could stammer nothing but “Your rile ’ighness,” “Yes, your rile ’ighness,” “No, your rile ’ighness.” At the end of the interview the prince said, with a good-natured glance at the soldier’s accoutrements disordered as usual: “Very good, my man, very good; bnt, in future, please, not so much of the rile ’ighness and a little more of the pipe clay.”

Giving Her an Object Lesson.

Mrs. Saft came in from a chat over the fence with her neighbor, and her face was hard and red. “Come here, Tommy 1” she commanded her young son. “I am going to punish you, but open the windows first!” “What for?” said Tommy, beginning to weep. “Well, I have Just heard that that cat across the road said I have no authority over you, and I want her to hear you getting a whipping. Come here, sir I”

The End.

“Smith’s ambition went speeding to the goal of office.” “How did he make out?" “Came home on a flat tire.”

But you can’t always tell by a girl’s appearance whether she has a summer cold or is in love.

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Too Much to Believe.

“The late Bishop Hare,” said a Sioux Falls physician, “used, very reasonably, to impute skepticism to misunderstanding. , | “He once told me about a Philadelphia business man of skeptical tendencies, who said to him: “ ‘My dear Mr. Hare; I do not refuse to believe the story of the ark. I can accept the ark’s enormous size, its odd shape and the vast number of animals it contained, but when i am nskeri. mv dear doctor, to belleve that the children of Israel carried this unwieldy tiling for forty years in the wil-derness-well, there I’m bound to say my faith breaks down.’” Living Church.

Exceptions.

“Don’t yon like the silent watches of the night?” “Yes, except a moonlight one, when the spoony couples spoil them with audible Luna-ticks.” _

The sunlight of happiness seldom falls on a shady reputation.

Sthe Wheat Yield Tells the Story fffjJQgngsj| Western Canada’s Rapid Progress UfQjlJitf Jal avy crops in Western Canada have caused I ords to be made in the handling of grains >ads. For, while the movement of these p MfVj IH lipments has been wonderfully rapid, the ill* a|VYil j flfl resources of the different roads, despite enlarged I J I ■ equipments and increased facilities, have been strained as never before, and previous records S have thus been broken in all directions. I The largest Canadian wheat shipments through New York ever *™owa J are reported for the period up to October 15th, upwards of quarter million bushels being exported in less **»■■ I and this was but the overflow of shipments to Montreal, through which | point shipments were much larger than to New York. * ■ Yields as high as 60 bushels of wheat per acre are reported from all ■ parts of the country; while yields of 45 bushels per acre are common. g. Thousands of American fanners have taken part in this ]*onderfulprt>. ■ 1 Hart inn Land orices are rtill low and free homestead, lands «ts easily scored ] i- _ d good totalities, convenient to churches, schools, markets, railways. tU. M There Is war tax »■ land ead so conscription. c. i. BEOU6HTON, Item 412.112 jftSP Wteaktt? W. Ad*m» Street. Chicago, Illinois; M. v. Heliums, 178 Jr Her »on . fli, \ Avenue, Detroit. Michigsn Government .

One Twin Too Many.

With the coming of the twins the entire household arrangements were sadly disorganized. Master Bobby and Miss Dorothy were relegated to the background, where they moped and sulkedf Bobby, more militant than his sister, was scouting through the upper hall* one morning when he discovered the , twins being prepared for their bath. Having in mind the fate of several litters of kittens within his knowledge, lie rushed to the head of the stairs, and, beckoning his sister, cried In « hoarse whisper: _ “Dottle, come on up, quick! Tbey’r* goin’ to drown one of ’em i”

Her Turn.

Peter —I warn you, young man, my daughter has never had to econoraiie. Always had the most expensive things, and is extravagance personified. Fiance —I know that, sir, I am map* rying your daughter to reform her.

However, it Is better to be alotM than to be bored. „ •