Hammond Times, Volume 8, Number 91, Hammond, Lake County, 3 October 1913 — Page 7

Fashionable Frocks

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number of dresses becomes more cur

tailed, for It Is found that the fashions change so quickly that the gowns are apt to become useless.

This fall brown tailored suits are

very fashionable, and where the color

la becoming a bride cannot do better than to select a suit of this shade for

her going away costume. The charm

Ing: suit of this character Illustrated is

developed In wide wale brown serge of a delightful tobacco tint. The skirt has

an Irregular band shaped trimming. ; Almost knee length Is the semlfltted coat, closing with buttons In two sizes.

and a strap trimming matches that effect on the skirt.

If a girl is at all clever In the dress

making line she can make for herself

a charming little afternoon frock of black satin like the one seen In the cut. This little gown is trimmed with

rows of scalloped finished flat niflles,

and the kerchief and gulmpe of white

net and lace are both becoming and

easy to contrive. The white satin cap

bonnet which accompanies the Puritan

like costume will be found useful for

evening wear and for afternoon teas.

A reception or evening dress of some

sort should be included in every trous

Beau, and the gown pictured for this

purpose is carried out on very simple lines. It Is of pale blue satin, brocaded

A JAPANESE LUNCHEON HE Japanese luncheon la quite a fad Just now, and the hostess who la looking for something novel In the way of entertaining will find this oriental idea attractive and not difficult to carry out. The first requisite for a Japanese affair is abundance of flowers. There Is not a month In the Flowery Kingdom

that does not have its own special blossom. To September are dedicated the chrysanthemums. If these stately flow

ers do not grow In your garden it Is possible to substitute for the real thing the almost perfect imitations in paper.

Of course the cherry blossom or wistaria is always associated with the mikado's land and Is always pretty as

a decoration. Use delicate paper napkins and tablecloth of Japanese Import They ara much softer In texture than those of American manufacture. Of course rice, tea and flsh must figure In the menu. A delicious combination Is creamed chicken In rice cups with mushrooms, a sandwich of anchovy or some flsh relish and a salad of radishes and cucumbers, of both of which the Japs are very fond. Have a fruit ice, preferably cherry.

with candied ginger. Another good

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an eighteenth century costume.

formed of bordered white point d'esprlt

ruffling match the bodice draplngs.

It Is quite possible to suggest all

kinds of "things" that should not be

lacking in the wedding trousseau, such as shirt waists as numerous as one can

afford, lingerie In plenty and the like, but every bride knows better than a fashion scribe Just what she will need alonff these lines.

A suggestion that is a little out of the usual and not applying directly to the bride was a little party tendered recently to a bridegroom elect An enjoyable "den shower" was given to him out of sheer pity by his men friends.

The man who was the originator of the plan casually Invited him to dinner, and on his arrival he found his bosom

friends gathered.

At the conclusion of the meal they

were all led to a table spread In a cozy

corner with all sorts of den appliances. As a part of the evening's amusement

the guests then sat themselves down, each one to write to the bridegroom a letter of consolation. CATHERINE TALBOT.

It would be typically Japanese to serva each guest Individually on a small tray.

FOR THE SCHOOLBOY

RECEPTION

DRESS LINES.

SIMPLE

, T all means let Dorothy wear

the regulation wedding finery, long trained frock and tulle velL The dear

child will have this opportunity only once In her life, so why deprive her of the pleasure by substituting a more sensible costume?" This plea for a pretty wedding frock was made by the aunt of a youthful fall bride elect when

the question of the wedding gown and

THE USEFUL TOPCOAT TVTANT of the newest topcoats of the season are of three-quarter length, but they are not at all practical, although smart. The coat seen In the cut Is of the latest style carried out in a rough fin-

GOING AWAY COSTUME IN TOBACCO BROWN.

AN AFTERNOON FROCK.

what It should be was under discussion. And a mighty good argument it is in a case where money for the trousseau is not an Imperative issue. Even the argument for sensible apparel does

not always hold good, for a simple

white muslin frock Is often more effective than one of satin. A distinctly new idea in wedding gowns, one that an autumn bride will wear. Is the use

of fine white net, almost as diaphanous as .the filmy veil of the same material

which sweeps over the train. The net gown, however. Is held In modish straight lines by the weight of the rich vnise r-iint with, which It Is trimmed.

The skirt has a double flounce and

draped bodice, which is caught at the

AND VEIL

waist line under a cluster of white chif

fon roses. In the decolletage is a tuck

er or wnite net nnisnea wiin pean

beads. This net bridal gown, which is seen among the cuts, la built over pure

white satin meteor, and a court train of the satin forms a foundation for the sweep of the tulle veil.

Such a costume does not come under the title of inexpensive, to be sure, but there are ways of using this Idea In a simple fashion, leaving out of the pic

ture the rich venlse lace and possibly using the net Instead of the satin train. The number of hats worn nowadays makes a hatbox for the bride a very Important consideration, and six hats are not considered too many for the moderate trousseau. Eut each year the

FADS OF DAME FASHION.

"fANT of the new dressy walsta of

the season are finished with high crushed girdles to wear outside the

skirt.

Some of the tailored sulta for au-

tumn are livened up by collars ana cuffs of burnt orange, tan, green, rose

and blue.

EST BLUE CHEVIOT.

Leather collars and cuffs are coming

In of white or colors, finished with wee j CHEVIOT Is always a good wearing straps and pearl buttons. material for the boy's school clothes.

and the suit pictured is 01 aarx navy

-T-.- units nd blue In this material.

dresses In the most subdued colorings The coat a double breasted affair, la

will have a bit of a surprise In a vest warm "V;"1 "i "

of gay, almost garish, tone.

trousers give the boy plenty of room for play.

A full length coat Is made In the woolly plaid materials usually devoted to mackintoshes and much on the style of the mackintosh.

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The Fall Wedding Veil 5

rpHE blushing bride of the fall will

no longer do aoie 10 niae ner

timidity behind the friendly shelter of

a tulle or lace wedding velL We have

done with the symbolism of the veiled lady, and even the youngest girls go

emancipated to the altar this autumn. The "bonnet" arrangement of the veil wedding is the thing this season and is

always worn thrown back from the

face.

The orange wreath continues to be

worn, but it Is not really a wreatn

Sometimes It is an aigret of orange

flowers connected by a tiny chain of

buds with a smaller cluster, sometimes a chain or garland, sometimes a bandeau with clusters of the flowers and

pendent buds over each ear. The hair is dressed elaborately, and the garland

may follow the outline of the hair, or

a trellis of buds like a Juliet cap may

keep the veil in place.

A lucky horseshoe of lilies may be

carried by the bridesmaid instead of

the orthodox bouquet while the bride may choose a sheaf of Madonna lilies.

The early fall bride who prefers not to be married In the orthodox wedding dress may choose a gown of white serge, which, worn with a hat trimmed with white ostrich feathers, will have a simple yet bridal effect that is

very attractive. If the autumn bride cannot afford to spend money on a very smart trousseau let her be content with a simple costume of good material and let her keep her eyes open

for the dainty accessories, which cost little and go so far In achieving an at

tractive Individuality in dress.

Using a Casserole

TEFORE using a casserole for the first time it is well to temper it. This is best done by covering it with cold water, then letting the water come to the boiling .point; remove from the fire and let the casserole remain In the water until it is cold. Under no circumstances let the casserole be put on the stove without water or fat in it If this Is done the dish will crack. Avoid the sudden changes of the temperature with the casserole that is, do not take it from the hot stove without water or ever place it in cold water or in a wet sink. This will prove disastrous to the dish. Casserole cooking requires only mod

erate heat If something Is being cooked in the casserole at the same time with something else requiring intense heat take the precaution of putting the casserole in a pan of water. If the cover of the casserole does not fit quite tight, thus allowing the steam to escape too freely, It Is well to spread a strip of cloth wet with a flour and water paste and press It over the Joining of cover and casserole before set

ting the dish in the oven. When ready

to serve the strip is easily punea on.

In cooking anything in a casserole It Is

well to allow twice the time for cook

ine that would be required were the

stew, vegetable or fruit cooked In the

ordinary way.

FOR THE BRIDAL SUPPER

lshed brown cloth. The collar and buttons are of champagne colored broad-

sloth. The lines are close fitting and

becoming to a slender figure.

LIQUID CLEANER. rFHE following Is a simple, lnexpensive liquid, which can be used for cleaning colored silk shirt waists, blouses and delicate scarfs without Injuring them In the least: Grate two good sized raw potatoes into a pan of

water. Strain the mixture througn a sieve into another vessel holding the

same amount of water. Iet the second liquid stand until it has settled.

Pour off the clearer part of the liquid

and rub or Hponge your garment the latter Is preferable. Then wash the

article In water, dry and Iron It The thick sediment left after the settling

can be kept and used to sponge heavier

fabrics.

IF YOU WISH TO BEAUTIFY.

rpo make your cheeks rosy red and at the same time benefit your skin

rub them slowly with a piece of Ice.

Color brought out In this way is said

to remain for hours. The Ice strength

ens the skin and improves the texture. The moisture and shine of warm days

may be eliminated from the face by the use of glycerin and rosewater. Carry a small pice of chamois and a bit of powder with you. Whenever the nose or cheeks begin to feel damp and shtnv wine them with a dry hand

kerchief, then apply the powder with the chamois. Wash this chamois every

day. This is very Important.

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Ribbon Flowers a Boon lo the Impecunious

"PLOWERS made from satin and silk are expensive to buy, but that does not mean that these dainty trimmings

are difficult to make, merely that the charge is made for the handiwork.

Any woman who has plenty of time

at her disposal may make a variety of

these blossoms to adorn her hats and dresses. A wreath of roBes can be used to great advantage in a variety of ways. To make the rose take five pieces of two inch wide ribbon, each piece two and a half Inches long. From the same ribbon cut two circles, one an inch in diameter and the other a little larger. Take a three Inch length of

mlllinerv wire fsilk covered), make a

little loop in the end and twist cotton

wool around to form a tiny balL Gather

the edge of the smaller circle of ribbon.

slip this over the cotton wool, pull the thread tight and twist It several times

around the base.

Now proceed to make the petals.

Double the larger circle in half, gather

the edge and fold around the center

balL

Fold each two Inch length In half.

roll over the top corners outward and

backward, put a stitch In each roll to hold It in position s.nd gather the raw edges. When the five petals are made.

arrange them as naturally as possible and bind them In place. Secure by

stitching.

The calyx Is made of soft green ribbon three-quarters of an inch wide. Divide four inches Into four (by creasing, not cutting) and gather along one edge, running the needle up and down the creases to bring the ribbon Into the required shape.

THE C0R8ET YOU WILL NEED THIS SEASON. . ' v: BEFORE ordering the fall and winter wardrobe It Is well to have an au

dience with one's corsetiere or. If one has to depend upon the ready made corset sret the very best model one's

When as many roses as are needed J cocketbook will afford.

for the wreath are made, make a circle And If you do not have your corset of strong wire, twist the stems Into made to order be sure to have the ready this and cover the binding with twisted made affair fitted to your figure.

ribbon. I In choosing a corset consider these

A spray composed of one or two large points: The bust must be low. tne - . . i. nadinl onfl not nulled

roses witn Duas ana leaves, an ui "" "" " ' , . , ,

ribbon, forms an attractive belt bou- In, and the nips must De xau-iy cioiy quet To make the flowers and buds I confined that la, as far as comfort look more natural cut the stalks and will admit

thick green base of the blossoms from Tnere is a styie or corsei wTorea dj ordinary artificial flowe-s. Take a the thin woman. This comes only a piece of thick wire and wrap the looped couple of Inches above the waist Hoe,

end round and round with cotton wool leaving ine enure upper i until a firm round ball Is formed. Cov- body free. The most of the corset Is er this with pink silk. lightly boned affair, which goes over , , . , the hips, giving them the soft natural Take a piece of ribbon six Inches ong wchKls attractlve. and three inches wide. Gather lt.along wmoT wuv. a. niiB-htlv mom de-

both edges with a double heading at j fiKUre wm need a corset whlch

comes a little higher under the bast

one edge only. Arrange this around

the ball with the heading at the top.

Next make twelve petals as already described (but using single ribbon),

rolling the edges outward and back

ward so that the petals are almost

pointed In the center. Bind them close

ly into position and slip the artificial

base and stem over the wire.

but which does not support It or push it up when the wearer is seated. The hip portion of this garment Is a little longer than . the corset described for the slender woman, and where the bones stop a sheath of Jean or coatil continues the line.

The stout woman needs more care In

To make the buds cut two triangular her corseting than any one else. She pieces of silk, sew them together along generally gets a corset too tight In the two sides, stuff with cotton wool and waist and too high In the bust But gather the edges. Bind two narrow she should reflect that her too, too solpetals firmly to the wire and slip on id flesh must have an outlet somewhere the stem. Make the leaves of soft silk and if she compresses It at the waist three and one-half Inches long by two it will simply make ugly bulges under Inches wide. Double them and sew the arm and over the hips. The wearing along the edge, turn Inside out and of a corset with a larger waist line obfold them so that the seam lies down vtates this trouble. The stout woman, the center. Gather at the lower edge too. must choose a corset with a low

and bind the leaves to a silk covered I bust, but with It she must wear a well

wire.

THE LATEST IN STATIONERY.

CASTING about him for some new ob

Ject to decorate, the imp of extrav

agance has hit upon the lining oi eu-

velopes and has turned out a mosi ar tistic piece of work. .

Envelopes lined with colored paper

have long been In common use on the continent of Europe, but have never

found favor In America until now.

The new envelopes are lined with

satin the part which is exposed on

tearing them open being hand painted with flowers. The work Is done by deft Japanese artists, and is It necessary to say? they are expensive.

A FAVOR CANDY BOX.

A T a recent wedding the supper

table for the bridal pair and their at

tendants was provided with handsome favors In the shape of two pound

bonbon boxes. On the cover of each box was a nana paimea Dnae wim a. bona fide wedding veil of tulle glued to the box cover.

Spices Will Preserve Foods

rpo preserve food so that It will be fit for use at some distant day something must be added to It to prevent the growth of the minute organisms which result In what we call "spoiling." For this purpose benzoate of soda was widely used until Dr. Wiley and other experts declared It harmful to the human system. Recent experiments In the bacteriological laboratories of the University of Wisconsin show that there are several spices to be found in every kitch

en which will preserve food as effec

tively as benzoate of soda and without

anv dansrer to health.

Both cinnamon and mustard possess

valuable antiseptic properties on account of the large quantities of aro

matic oils which they contain. Cinnamlc

aldehyde Is the most active antlsep

tic constituted of cinnamon. One-fifth of a gram of this added to 100 grams

of apple sauce was found to prevent

spoiling indefinitely.

Ordinary cloves have equally powerful antiseptic properties, but are un-

derslrable on account of the strong

burning taste they give the food.

Ginger, black pepper and cayenne pepper have no value whatsoever as food preservatives. Nutmeg and allspice retard the spoiling for a few days, but not long enough to make them of any practical value.

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"OAK ED Southern Waffles. To a cup-1 ful of flour add one cupful of mush that is a little warm, but not hot a tea-

spoonful of salt, four well beaten

eggs, the yolks and whites separate, half a cupful of cream and a cupful of

sweet milk. Stir the cream and the

beaten egg yolks Into the mush, then add the flour and milk, stirring well and mixing smooth. The whites of the

eggs should be beaten to a stiff froth and folded In the last thing. Warm your gem pans and grease them well and bake In a hot oven. This quantity will make a dozen. t K Perfection Sponge Cake. Measure carefully one-third of a cupful of flour, one-half of a cupful of granulated sugar and sift four times, then set aside.

Separate the yolks and whites of the four eggs, reserving the two yolks for salad dressing. Whip the whites as

stiff as possible and add, when nail beaten, a quarter of a teaspoonful of

cream of tartar. Beat In the sugar, then the two yolks and lastly the flour,

stirring very lightly after adding the flour. Flavor with a teaspoonful of va

nilla and bake in a pan that has never

fitting brassiere, which gives her figure the proper shape and confines it into a regular line. There Is no garment that Improves the appearance of the stout woman so much as the brassiere, and she should never go without one. But whether she Is stout or thin she must not lose sight of the fact that the corset la the foundation of the costume.

been greased. Bake twenty-five minutes In a slow oven. X Ripe Tomato Preserves. Seven pounds of round, yellow or egg toma

toes, peeled; seven pounds of sugar and the juice of three lemons. Let

them stand together overnight. Drain I

oft the sirup and boll It skimming well. I Put in the tomatoes and boil eentlv for I

twenty minutes. Take out the fruit with a perforated skimmer and spread upon dishes. Boil the sirup down until It thickens, adding Just before you take off the stove the Juice of the three lemons. Put the fruit Into Jars and fill up with hot sirup. When cold seal up the Jars. st Savory Cabbage. Put a rounded tablespoonful of butter Into a saucepan

and when melted turn In three pints of finely shredded cabbage. Do not add

water, but cover closely and set where the cabbage will simmer slowly until It has turned yellow. Dust over with salt a little paprika and last add one cup of minced ham and one-quarter cupful of vinegar. Stir well, cover and simmer one and a half hours If the cabbage was not cut fine.

THE NEWEST IN BUCKLES

NOVELTIES IN MONOGRAM BUCKLES. rpHE smart novelty of the fall season In buckle decorations la the artistically Interwoven monogram. The Illustration shows these effects In oblong, square and circular shapes carried out In gold, silver and gun metaL These buckles are used on hats and as fastenings for wraps.