Evening Republican, Volume 22, Number 275, Rensselaer, Jasper County, 14 November 1919 — Page 2

■An almost endless number of styles, with none of them dominant us yet, characterize the display of millinery and gowns this MShOD. The powers that be in the production of Jherit must have agreed to disagree, for every designer appears to have operated, independently of the others —in a measure. In fabrics they are of one mind, but In costumes we have widely varying silhouettes —the straight and slim from one source, the draped figure from another, wide hip and crinoline effects from several. Skirts and sleeves from some authoritative houses persist in being very short—both are lengthened by other?, and bodices reveal a disparity more striking—than any other, going from very low necks to collars so high that they reach the ears. There Is a lack of coherence In the modes, but in the wide variety offered certainly every type of face and figure can be suited. Among the styles that have been received with enthusiasm by discriminating judges of good millinery there are many,medium-sized hats. A group of four, shown above, presents widely different types, 6ach of them having scored a success. Whatever may be the difference of opinion about shapes, designers are agreed upon the use of rich materials, and the four hats that constitute this group are tine examples of the mode. , « - „ The hat at the top has a moderatety wide brim, and represents the widebrimmed class that includes many picturesque models that are very wide. This hat is of panne velvet faced tyith

Suits Differ in Details of Design

In suits, as in frocks and hats, there I is a considerable variety in styles to choose from this season. But these differences are not very apparent until one has given suits a more casual study ; they lie in small details of design. At the beginning of the season suits presented eoats both short and long, but the longer coats have persisted and are accepted. Skirts are wider and have gradually grown a little shorter than in the early models. A happy medium is always a safer choice in street clothes, hut the item of becomingness is more important than any other and there is a suit for every figure this season. Women should find themselves more becomingly clothed than in seasons where stjdes are less varied; at present there is every chance to suit in-, dividual taste. Two of the plainer suits, are illustrated above. At the left the model so one of those that refuses to dispense with a vest in a contrasting color, that had such a vogue during the'summer. But it shows a coat much lengthened ang a skirt comfortably wide. Its goilar and fastening are distinctly of the hew season, where colfartf are uniformly snug and cozy looking and either of fur or cloth. Its

Hats Agree to Disagree

plain velvet, and is trimmed with a wreath of ostrich plumes ending in a short, droopy plume. Ostridi, curled and uncurled, is with us again in plumes big and- little, long and short. It returns from a banishment that lasted several—sedfeons. Velvet and long napped beaver make the pretty hat with big, soft crown, at the left of the group. An embroidered pattern at the right side of the crown and a 'sash of narrow silk and gold ribbon around it are all that it needs for trimming. The hat at the right is one of the smartest for a matron. It is rather intricate as to brim, and has a light draped crown—all of velvet. A ribbon is tied about the crown, ending <a a bow at the so simple and so artful that if bespeaks the hand of an artist. Three tall, glycerined ostrich plumes are mounted ut the back. The last hat recalls the Napoleon shape and employs, velvet in two col-ors-black on the upturned brim and silver gray on the crown. Lengthwise groups of tucks with small gray tassels between them proclaim this a member of the tailored class, with leanings in the direction of trimming.

Veil Bound in Ribbon.

There are veils that are bound with ribbon about the lower edge and this ribbon extends beyond the end of tho veil, which is just large enough to go around the hat and Is tied in a bow at the back of the hut.

straight lines by small tucks at each side of the coat, but a narrow belt of the material adjusts them to the figure in a way that is easy and smart. In the suit at the right there is a revelation of the liking for fancier designs in tailored clothes. Oddities of cut, with new fabrics and new colors, make a strong appeal to individual taste and account for many unusual designs. Duvetyn, peachblow, velours and similar cloths are favored for suits of this character, and tricotine is best liked for the plainer models, although this is no hard-and-fast rule. Brown, taupe, reindeer, dark green, besides navy, are fashionable colors with which collars and cuffs of seal or beaver, squirriel and kolinsky look particularly well. .“-In the suit shown here Hudson seal makes deep piffs and a choker that will justify the added expensivehess of furs, which is considerable this year, by doing duty with other costumes. Very small tucks and very large buttons invite consideration as a trimming.

THE EVENING REPUBLICAN, RENSSELAER, IND.

An Ideal Angler

By E. B. B. REESOR

1 (Copyright.) When I stepped onto the John Jo Traddles' Veranda that Saturday irfternoon I looked around In amazement. Mrs. John Jo yvas there; but—where were tiremerry guests* who; T had been assured, would be with her to make a week in a never-before-heard-of summer place somehow endurable? A feeling of resentment overcame me as I rook Mrs. Traddles’ proffered hand, and, in the unfeeling way that gay society allows spoiled favorites to “speak their inmost minds, I responded “Has no one else come? Whatever have you asked me for?" This was not of the manner in which I had been brought up, but practice makes perfect, and after two years of constant study l found that I could be as insolently rude in a gushing way as any of the fashionables who for some freak had taken me up and treated mt* as one of themselves. “We have one charming guest. Trixie, dear,” Mrs. John Jo assured me. “He is out with John Jo looking over the fishing prospects.” And then, as she led tne to a lovely suite of rooms: “I hope you will not be dreadfully disappointed; but, for reasons, no one else came.” ■ss'Whom did you ask?” I questioned as I released my hatpins. “Let me see. There was the GoHghtlyS—they were five deep in acceptances for this week, and when lots were drawn they fell to someone else.” "Gone to the Parrots,” I said—really that glasswas a delight; I was pirouetting round to get a better glimpse of. myself—“ Glad I did not go. And who else?” “Freddy Pun. He had some moonlight entanglements. Made more proposals than he , Intended —so he confided to John Jo.” “Yes,” I said knowingly—l didn’t believe I would have to touch my hair—" Had to go to the mountains to get his brain clear. I was the one in the canoe. He does it very nicely, though.” "And then there w’ere the Will Wisps—Monty Bach and that little girl wTio plays his accompaniments; and—let me see—but I’ll show you the list. There come John Jo and Mr. G odwlir. Imustgo.”' “Godwin;” I exclaimed, arresting her flight. “What Godwin?” “Geoffrey Godwin;” she answered, in a shamefaced sort of way. “Really I could not help ft. He has simply fascinated John Jo, who said he needed a holiday and must come when the fish were biting. Do be nice to him. Trixie Troutout, for. to tell you the truth, he is an ideal man.” She brought out the “man” just as if ft were all in capitals, and he were something very great and big. “Of all people to ask the up-to-date Trixie to meet,” I muttered to myselfT “The Beatrice of early years might have had something in common, but now—” However, it was too late; and one of the Traddles’ contracted-for maids, busying herself about trunks,-claimed my attention for dress.consideration. Dinner passed off pleasantly .enough. John Jo Traddles can adaiw Himself to individuals ? ari<l.eii>3iylstknees injlisc^ibiinatejy; and as for his 7 wife, -she is aPpast iiiistress in bi l-nging diarnetricalTy opposites together. The Rev. Geoffrey Godwin had heard of me. 1..- w as pleased to inform me directly grace was spoken. I did not tell him that I heard of him often and often —I rather liked his voices Once it was that old cook of grandmother’s told about jelly and things I had conveyed surreptitiously to her—one must be decent to people who have been kind to them—l don’t care what anyone says to the contrary. And then that‘ silly, little, fussy muff of a seamstress went and told him of the night I helped her with the gown that “had to be finished for SunBut it is always the way. One’s sins against really good society invariably hunt you up and expose you before other people’s h-f Fed help. I turned it off as best I could; told the reverend that I had understood the confessional was sacred, and made other cutting remarks in the frivolous manner which I had acquired, and resented Mrs. John J6’s “You dear old Beatrice of a real woman!" Well, I was in for it. Not a frolicsome footstep sounded upon the veranda that night: nor did a motor even hesitate'-near by. Truly I was entangled, but I made up my mind I would never be caught -in that way again. Sunday was desperate. Poured with rain—blew furies. I thought of a long, tiresome day ln the hou§e —not a card, no billiards: neither Freddies nor ragtimes. AVeIL there are three hundred and some 8 odd days to g year, and it Is not absolutely necessary to be flighty upon every one* of them. At breakfast —fancy me down at a nine o’clock Sunday breakfast —Mr. Traddles said right out before the reverend: “Mr. Godwin is going to take the service at St. Saints. The auto will Be waiting for us at the door at precisely ten-thirty.” *•- It was like a sentence from child* good. Ifi prompt obedience I went ind changed my dress. A lot of people, all together, with

their minds on hymns and prarjer books, does bring out something comfortable in you; and rather after the midday dinner, as a natural result, the Traddles hunted out sacred music, and we sang and sang and sang, then read and discussed improvements in time-servers and sang again. Some way I felt really good and ' pleasant and loving all round —kind of In short frocks and hair ribbons. But as John Jo, with a distinct stoop of piety between his shoulders, led the reverend toward the library to look up "the—heathen in books iny lingers • strayed irresponsibly to dancing jigm•j es lb a t could not fa i 1 to get I nto ..hl&andshakethe Sunday humps out before he got there. everybody I thought of letters I owed tn people who really deserved them, and made myself comfortable in kimono and unbound-hair before seating myself at the desk that my room boasted-. - Then that wretched cat of the TradI felt sure It was shut outside a window somewhere, and. going through the main hall, I floundered down a darksome, alley-llke place, hunting for the thing. The sound seemed close beside me and as I opened a door out scudded the cat. What insane notion me step into the room I don’t know, but no sooner had I passed the threshold than-a wind from somewhere banged the behind me. When I turned to find it It was gone. I ran my hand along the wall to find the light button, but that was lost too. I shouted and banged and reshouted, but no one appeared. So I closed the window and tried to make a bee line for the door. With an “Allah be praised I” I turned the handle and walked boldly forth. I caught hold of something portieres, I supposed, but they were queer of shape and seemed to be hung on wires. Clothes, by all that was unpleasant, and—-men's clothes at. that. They seemed to stretch out and clutch at me.— Hastily I began again to hunt ror the right door. I found a handle, but it belonged to a bureau. Then I knocked against something furry—some of the Traddles’ bugs and caterpillars, I knew (they have a mania for horrors) ; and I shrieked as they' fell about me, and Imagined them crawling round from the upset box. More things tumbled over; more crawly things crept after me. In agony I reached high up out of their way, and something bit my arm. I yelled and yelled, and the thing bit harder the more I tried to get away and then came bouncing down upon ine. I could feel the blood trickling down my arm; but, not satisfied, it gripped and dragged at me, then fell to the floor with a thud and wriggled around my feet. I cried again in terror and gingerly put down my hand to push it away, but it would not budge and my arm was tearing. I knocked against something—a bed and Sank convulsed beside it. My last hour had come, and with fervency I began to say my prayers; and, in their midst, I gained strength to try and Fid myself of the awful something. It -was hard an stringy; that reassured me. I touched my arm. Yes, it was a hook, caught deep in the flesh. I had knocked a fishing contrivance down bodily and it was having its revenge. I could not get it out, so began with the litany, went on and on as far as “love, honor and obey:” and there I halted, could get no further, and kept muttering the words to myself thtit I wniiki never iiass._myJ-iPSr-

Then T heard a bound—someone was coining. I ’ tried to slfoufe'but it of rid use. tr Ebve, hotlor and obey was all Icould cry out. * The door was pushed noisily open;— far away from any direction I had even thought of, and a person almost danced into the room to the tune of that dancing-jig. stumbled over the fishline and said words inappropriate to the day. The jerk hurt excruciatingly, but I beiran to laugh. I laughed and laughed, and could not stop. Then, without the slightest warning, it turned into a howl of a sob, arid down came the deluge great, big. uncontrollable sobs that shook me and shook the room, and made the whole earth convulse. - T.lphT Was tT.tTiWi rm; ard' the reverend leaning over me, patting my head with “Poor little girlie” sayings while he disengaged the hook. Somehow I was unbound and led away. The aftermath of the sickening thutnpings of a two-days’ headache is the nearest to heaven that we mortals get. I lay quietly ifi a hammock on the upstairs piazzh —no one near me with the loveliest, the kindest, the most glorious thoughts chasing each other in a delicious abandon through my brain, and twinkling with good will and blessings about my eyes and mo uth—when along eame the reverend and caught them/ I was so peacefully happy in his arms (he had appropriated- me also), and I drank In the loveliness of his words and the comfort of his soothing. JI never knew just what happened; whether we were married before tea was served or whether it took place the following week. One thing is certain —Geoffrey Godwin, my Geoffrey Godwin—the ideal est man in the world, who lets me be as Silly as I like wit h soup and sewingsays that his wedding gift to me Is the pretty place he has bought down near the Traddles’. where the fishing is so good that a line will go off on its own hook and catch— But—lt will not do to repeat all that the reverend says. •

MANY DELICIOUS DISHES MAY EASILY BE PREPARED BY HOUSEKEEPER FROM CHEESE

Cheese Fondue Means a Splendid Supper Dish.

(Prepared by the United States Department of Agriculture.) In hot weather even hearty appetites grow tired of meat. Cheese naturally suggests itself as a substitute, since it is rich ID the same kind of nutrients which meat supplies and is a material which can be used in a great variety of ways. » Many people believe cheese to be difficult to digest, but extensive investigations have been carried on in the department of agriculture, the results of w’hlch show that cheese, properly prepared and used, is not a general cause of trouble. From the standpoint of the housekeeper cheese is of importance because of its nutritive value (particularly its high percentage of muscleforming materials), because of the ease "with which it can be kept and prepared for the table, and because of Its appetizing flavor and the great variety of ways in which it can be served.

In substituting cheese for meat special pains should be taken to serve dishes which are relished by members of the family. A number of recipes for dishes which contain cheese are given below: Cheese Fondue. 6 ounces of cheese 1% cups soft, stale (1% cups of bread crumbs cheese grated 4 eggs fine or cut into 1 cup hot water ‘ small pieces) % teaspoon salt Mix the w’ater, bread crumbs, salt and cheese; add the yolks, thoroughly beaten; into this mixture cut and fold the whites of eggs, beaten until stiff. Pour into a buttered baking dish and cook 30 minutes in a moderate oven. Serve at once. The food value of this dish, made with the above quantities, is almost exactly the same as that of a pound of beef of average compositlou and a pound of potatoes combined. Rice Fondue. 1 cup of boiled rice % teaspoon of salt 2 tablespoons milk 1 teaspoon of some 4 eggs commercial meat 1 cup of grated sauce, or similar Cheese flavoring Heat the rice in the milk, adiLlhe other ingredients, and cook slowly until the cheese is melted. Serve on crackers or toast. The food value is not far from that of a pound of beef of average composition. Corn and Cheese Souffle. 1 tablespoon of 1 cup of chopped butter corn » 1 tablespoon of 1 cup of grated chopped green cheese pepper 3 eggs % cup of flour % teaspoon' of, salt MfclttTiebutTerand cookthe pepper cheese; add the corn, cheese, yolks and seasoning ; cut and fold in the whites beaten stiffly; ■turn into a buttered baking dish and bake in a moderate oven 30 minutes. Made with skimmed milk and without butter this dish has a food value slightly in excess of a pound of beef and a pound of potatoes. Tomato Rabbit. 2 tablespoons of 2 tablespoons of flour butter 1 cup of milk % teaspoon soda 1 pound cheese 2 eggs, slightly % cup of stewed beaten and strained to- Salt, mustard, caymatoes enne pepper Cook the butter <and the flour together, add the milk, and as soon as the mixture thickens add tomatoes and soda. Then add cheese, eggs and seasoning. Serve on toasted whole-wheat or graham bread. Green Corn, Tomato and Cheese. 1 tablespoon of cup of tomato butter puree 2 cups of grated 2 egg yolks cheese 1 teaspoon salt % cup of canned % teaspoon of paor grated fresh prlka corn 1 clove of garlic 1 ripe pimento ~4 slices of bread Into the melted butter stir the cheese until it, too, has melted. Then add the corn and-pimento, stir for a moment and add the egg yolks beaten and mixed with the tomato juice and the salt and paprika. Have ready the bread toasted on one side and very lightly rubbed on its untoasted side with the garlic cut in two. Pour the mixture over the untoasted side of the bread and serve at once. A poached egg is sometimes placed on top of each portion, making a very nutritious combination. 4 Cheese and Macaroni Loaf. —- , , ’ cup of macaroni. 1 cup of soft bread broken Into small crumbs < pieces 1 teaspoon each of 1 cup of milk chopped onion J tablespoon of an£ parsley butter 3 'ft gg&. 1 tablespoon 1 teaspoon of salt chopped green H cup of grated pepper 7 - cheeaa

Cook the macaroni in boiling salted water until tender, and rinse in cold water. Cook the parsley, onion and pepper in a little water with the butter. Pour off the allow it to boil away. Beat the egg white and yolk separately. Mix all the ingredients, cutting and folding in the stiffly beaten whites at the last. Line a quart baking dish with buttered paper; turn the mixture into it; set the baking dish in a’pan of hot water, and bake in a moderate oven from one-half to three-fourths of an hour. Serve with tomato sauce. Nut and Cheese Roast. 1 cup of grated 2 tablespoons of cheese chopped onion 1 cup of chopped 1 tablespoon of butEngllsh walnuts ter . 1 cup of bread Juice of half a Crumbs lemon Salt and pepper Cook the onion In the butter and a little water until it is tender. Mix the other ingredients and moisten with water, using the water in which the onion has been cooked. Pour into a shallow baking dish and brown in the oven. Creamed Cheese and Eggs. 3 hard-boiled eggs Speck of cayenne 1 tablespoon of *4. cup or 1 ounce flour grated cheese 1 cup of milk 4 slices of toast % teaspoon of salt Make a thin white sauce flour and milk and seasonings. Add the cheese and stir until melted. Chop the whites and add them to the sauce. Pour the sauce over th<j toast, force the yolks through a potato rlcer or strainer, sprinkle over the toast. Scrambled Eggs With Cheese. 1 pound of cheese 1 tablespoon o f grated or cut Into chopped parsley small pieces A pinch of nutmeg 8. eggs )4 teaspoon of salt Beat the eggs slightly, mix them with the other ingredients and cook over a very slow fire, stirring constantly, so that the cheese may be melted by the (imp' the eggs are cooked. In food value the dish is tqual to nearly two pounds of average eef. Cheese Omelet. Yolks of 2 eggs 1 tablespoon o f 2 tablespoons o f butter hot water Salt and pepper 1 cup of grated Whites of 4 eggs cheese Beat the yolks until lemon colored and add the hot water and the seasoning. Beat the whites until they are stiff, and add the cheese. Cut and fold the two mixtures together. Heat the butter in omelet pan and cook the mixture very slowly until it is brown on the under side. If possible cook the top of the omelet in the oven orbyjueiws jpf a Iwt plate held ov.erit.

RETAINING FLAVOR IN MEAT

Sometimes Martially Accomplished by Searing Exterior, Preventing \ Escape of Juices. (Prepared by, the United States Department ot Agriculture.) It Is extremely difficult to retain the . flavor-giving qualities in a piece of ineat so tough as to require prolonged cooking. It is sometimes partially accomplished by first searing the exterior of the meat and thus preventing the escape of the juices. Another way is to let them escape into the gravy ■wMeh-ie- with the-rheat itself, illustrated in the following recipe for ’ round steak on biscuits: Cut round steak into pieces about orie-half inch square, cover with water and cook at a temperature just below the boiling point until it is tender, or boil for five minutes, and while still hot put into a fireless cooker and leave it for five hours. Thicken the gravy with flour mixed with water, allowing two level tablespoonfuls to a cup of water. Pour the meat and graVy over split baking-powder biscuits, so baked that they have a largfe amount of crust.

HOUSEHOLD QUESTONS

Wash lamp burners in wood ashes and water. A wet woolen cloth will pick up fragments of glass. A little white sugar dissolved in hot water makes a good stiffening for delicate laceg. , When - peeling onions place in water, deep enough to cover them. This protects the eyes.