Liberty Express, Volume 13, Liberty, Union County, 31 March 1916 — Page 6

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WOMEN'S

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7"i a child 2 years oM or over an cgir every '

other day and about (he same amount! (two ounces) of meat, fish, or jtoultry on ! the intervening days. Where meat ia j

J. other suitable foods take its place pre-j

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remium

Griddle

IUBP.OX AS TKIMMIN'O , Many of the maller hats have the

OX FIJOt'K AND l5LOl .SK. ribbon crown with high loops ol ribixni j importance. v in n they are not,

standing up stiflly nltout it. Stiir little ; coarser cereals should be used.

I i ferablv an extra amount of milk und i

the kind of cereal served is not of great L,rrs '"

th

All Widths of Velvet, Taffeta and Faille bows or cockades of ribbon are used to:

Favored; Also the Dresden and j trim the sport hats, w hich are legion.

Metallic Ribbons in Their Wonderful Colorings.

FOR G1KDLKS, 1'AXNIKRS, BODICES AND HANDINGS.

New York, March 30. Suivez-moi, jevme homme," gaily invite tlie ribbons floating from the briiu of a dainty French garden hut. And "suivez-nioi," teasiiigly repeat the ribbons floating from every conceivable point on the dainty lingerie, or silken frock this summer, fr ribbons are the trimmings favored by Fashion for huts, frocks, blouses, petticoats and parasols. Many a frock, slightly passe, has been given a new lease of life by this ribbon fad. If hopelessly worn around the lower edge, a width of ribbon, wide or narrow, according to the need, is added, making the frock more attractive if anything, than when it was in its first youth. Ribbon Bodices on Evening Gowns. The entire bodice of many of the dainty net and taffeta frocks for dancing or evening wear, is formed of wide satin, taffeta, or one of the fantastic, beauti fully embroidered, or metallic ribbons. To fashion one of these ribbon bodices is

Ribbon Underbodice and Ruche.

simple enough, the ribbon is merely draped about the waist, well over the bust in front and brought down in back to form a V, finishing in a large, softlytied bow. The transparent material of the frock itself usually veils the ribbon, adding a still softer, more graceful effect. The Ribbon Pannier or Farthingale. Many of our draperies, which carry out the demand for the bouffant effect about the hips, constituting the new silhouette, are effected with ribbon. On a most attractive model of dark gray taffeta, with the new Prcmet collar was a drapery of wide black moire ribbon, pleated over the hips to stand out stiffly, coming down front and back in straight lengths, lapping at the bottom to form a panel. The effect was most attractive, and it was a touch which any woman with clever fingers can apply to almost any frock with equally good results. Girdles of all widths and kinds of ribbons, are being made up and sold in the shops as accessories to be added to the tub-frock of voile, linen, or other of the summer cottons. For silk and net dresses, there are metallic ribbon-girdles finished with long sash-ends weighted with metallic tassels. Ribbon flowers add a touch of effective contrast, or the one needed bit of color to the somber frock; and narrow satin, taffeta, or picot

edged faille ribbon is used to band a cuff, edge a collar, or add just a bit of trimming to a straight, full skirt of a simple summer dress. How Ribbon Is Used on Hats. It would be quite safe to say, in many instances, that the hat is fashioned of riuoon and trimmed with straw, for such is really the case. Many of the summer hats, both large and small, have the crown and most of the brim fashioned of taffeta, satin, or moire! ribbon, edged perhaps with a band or two of hemp, Milan, or angora braid. A particularly pretty hat of Maria Guy's is a wide brimmed black hemp sailor, with crown of wide gray taffeta ribbon crossed and brought down under the brim to form a large loop on each side of the head, framing the face.

to accompany the sjort suits and dresses. The straight brimmed sailor of some years back is putting in an appearance

here and there, as the season advances, i.ns is trimmed usually with a narrow

band and bow of moir, grosgrain, or

faille ribbon in the same, or a contrasting tone to the hat. One sees now and then, also, a gaily -colored band on a severe little hat, of Kornau striped or wool-embroidered ribbon.

, a; V hi 1 Aim 1 Q McCall

Ribbon Panel and Banding on Net Dress. A ribbon-ruche is a pretty feature of

the taffeta dance frock illustrated in the

first figure of this letter. It ia fashioned

of transparent metallic ribbon, banded through the center with a strip of the narrow velvet ribbon which trims the

eki?. W ide! oa"u"!nDDoa forms the "uh-

derbodice, and a ribbon rose adds a pretty touch to the completed dress. Another effective use of wide taffeta ribbon is shown in the second figure; the lower edge of the net skirt is banded with the ribbon and hanging panel-fashion from the shirred waistline is a single strip, slightly gathered at the top. Kibbon is one of the simplest, most easily applied, and most economical of all trimmings. It requires no hemming or finishing, and may be pleated, gathered, twisted, and draped in every imaginable way.

A Quart of Milk a Day.

The basis of a child's diet should be

clean whole milk at least a quart a day. Such milk, in addition to water, contains about half a cupful of the very best food substances butter fat, milk sugar, lime, and other materials needed by the child to make muscle, bones, and teeth. In addition milk contains a substance thought to promote growth bv hcTniiiir the bodr

make good use of other fotfcls. Vherj

good whole milk is not obtainable, clean, fresh skim milk supplies these substances with the exception of the butter fat, and is. of course, preferable to dirty or questionable whole milk. Milk, however, contains very little iron and ther. foif spinach and other green vegetables and yolks, which are rich in iron, combine well with milk. The child should drink the milk with

the chill taken off, or should consume Iiis

full quart a day with cereals and in milt toast, cocoa, milk soups and stews, in cereal puddings, egg-and-milk pudding, custards, junkets, or simple ice cream. Milk stews may be made with vegetables or fish, or to vary the diet these thing can be combined with cream sauce and served on milk toast. The bulletin therefore gives a large number of recipes for the preparation of various milk dMies which will help children consume tli.-

requisite amount of milk without grow

ing tired of this valuable food. Those for milk soups will be found particularly useful, as they give the mother an easy means of preparing many vegetables which are essentials in the child's diet. Bread and Cereals. Well-baked bread and thoroughly

cooked breakfast cereals are both god

for children, and with milk should make up a large part of the diet. Bread and cereal mushes are to a certain extent interchangeable, but neither can take the place of milk, meat, eggs, fruits, ar.l vegetables. An ordinary slice of bread is equal in food value to about half a cupful of flaked or puffed cereal. Different kinds of bread may be used for variety. The yeast-raised bread given to young children should be at least a day old or should be toasted or twice baked. Hot

Ibreads are likely to be swallowed in

large pieces and are therefore not desirable. Hot breads which are almost all

crust, like thin tea biscuits or crisp rjlK

are best ol the hbT arlodeiJ. " """" "

Meat, Fish, and Eggs.

Fried meats should not be given to a hild, because they are likely to be over

cooked and tough, ami also because the fat may be scorched and thus changed in composition. Scorched fat is almost certain to be hurtful to children. Meat is best given as broiled chop meat or in simple meat stews combined with vegetables. Poultry may be boiled and served with rice. When roasted, only the tender portions should bo fed. Highly seasoned' stuffing or rich gravy should not be given to a young child. Dried and other fish, and oysters, may Ik used in milk stews. Well-boiled fish is good for variety. Fggs must not be overcooked or they are likely to cause indigestion. The best way to cook eggs is to poach or coddle them. Scrambled ,.g r$ may be served occasionally, provided care is taken not to scorch the fat or to overcook the eggs.

J Fatty Foods.

Tat is an important part of the food of children. There is more than an ounce of fat (at least 2VL level tablespoonfuls) in a quart of whole milk. If the healthy i'nild is given a quart of milk, has butter on his bread, and meat or an egg once a day, he gets enough fat, and that which he received is in wholesome form. It is well, therefore, not tq give such

Tatty foods as pastry, fried meats and

vegetables, and doughnuts or rich cakes. If the child is constipatrd, the occasional use of cream or salad oil is desirable, for fat in abundance is laxative.' Bacon or salt pork cut very thin and carefully cooked, may be given occasionally. It is very important not to burn the f.it. Vegetables and Fruits. Vegetables and fruits are grouped to-

rgetlier because they are similar in that

toth supply iron, lime, and other mineral matters, and also mild acids. Vegetables ? re an important but often a neglected part of the child's diet. They should be served at least once a day, as they help tV keep the bowels in good condition. Fruits are important for their flavoring, for their laxative effects, and doubtless for other reasons, and should be served in some form at least once a day. Fruit juices and the pulp of cooked fruit, baked apples and pears, and stewed prunes, are the safest. The child should not be al

lowed to eat the skins unless they have ben made very tender by cooking.

Simple Sweets.

--.. mini iri't i-i ii'rtim

j p T.viiled it is given in simple sweets and

t nilowed to take the place of other

$2.25 SOLID ALUMINUM GRIDDLE FOR 85 CENTS IN CASH AND LABELS FROM 50 CENTS'WCRTH OF KARO -GET YOUR KARO LABELS

AT ONCE AND SEND enrt sm in -

lilt TIIIIH rc lrr

ERIDDLE

E

VERYBODY these days knows aluminum

ware the highest priced and the most satisfactory kitchen ware used in this country.

Here is your chance to get a 10 inch Solid Aluminum Griddle for less than the wholesale price. This Aluminum Griddle needs no greasing. It heats uniformly all over; it doesn't smoke up the house; it doesn't chip ; it doesn't rust and it looks so much better and cleaner than any of the old kind of griddles. It bakes Griddle Cakes that are really just as crisp as you want them to be. With Karo on them, they are the finest eating in the world and so digestible because baked without grease that many people who haven't dared to eat griddle cakes for years, are enjoying Karo and Griddle Cakes now. At great expense we are seeking to place a Karo Aluminum Griddle in the homes of all Karo users, so that Karo the famous spread for griddle cakes and waffles may be served on the most deliciously baked cakes that can be made. Go to your grocer today and get 50 cents worth of Karo and send us the labels and 85 cents in stamps or money order at once. YouH get your Aluminum Griddle by prepaid parcel post.

You know Karo, no doubt. It is the best known and most universally liked syrup in this country. Last year 65,000,000 cans were used. Get your Karo today and send us the labels and 85 cents at once, so as to be sure of getting yours. We will also send you free the famous Corn Products Cook Book.

Corn Product Refining Co. P. 0. Bu IK New York Dept FX

thor states: "In some families children do not get enough meat and eggs; in others theyget too much. A good general rule commonly followed is to give

Under ihr hendincr ''Meat fish nrm

t a , u A. ffous and spoil the child's appetite. try, eggs, and meat substitutes," the iu-, f F . . ,

rmnpie sweets are sucu uungs imup t ' . i j

sugar, mapie sugar, sirups, noney, aim plain candy, and those foods in which sugnr is combined in simple forms with fruit juices (in lemonade, water ice, jelly, etc.). with flour or starch, as in plain

I'akes (cup cake, sponge cake, cookies), !ind with fruit, as in jams, marmalades.

and similar things. CANNED VEGETABLES FOR SOUP,

FOOD FOR CHILDREN.

Practical Directions for Providing Well-Balanced and Satisfactory Diet for the Child.

Simple bills of fare, helpful recipes,

and practical directions for the prepara

tion of foods for children between 3 and

C years of age are contained in Farmers' Bulletin 717, "Food for Young Chil

dren," just issued by the U. S. Department of Agriculture. The bulletin, which was written bv Caroline L. Hunt, under the direction of Dr. C. F. Langworthy, Chief of the Office of Home Economics, is easy to understand and should be helpful to mothers who are trying so to care for their children that they will grow up into stalwart and efficient men and women. It is issued as a co-operative contribution to the "Ilaby Week" campaign conducted by the Children's Bureau of the United State9 Department of Labor. The author has carefully avoided the use of all technical dietary terms or systems of grouping and has so classified foods that any mother can meet the following definition of a satisfactory diet for a little child. "A little child 3 to C years of age who is carefully fed in accordance with his bodily needs (as these are now understood) receives every day at least one food from each of the following groups: "1. Milk and dishes made chiefly of milk (most important of the group as regard children's diet); meat, fish, poultry, eggs, and meat substitutes. "2. Bread and other cereal foods. "3. Butter and other wholesome fats. "4. Vegetables and fruits. "5. Simple sweets." The relation of food to the condition of the bowels ia also an important matter. Grains, particularly those containing the outer or branny layers or coats, are laxative; bo, too, are such mildly acid fruits as apples, oranges, and grapefruit. So far,' there fore, as the important matter of preventing constipation is concerned, coarse grains and mildly acid fruits serve the same purpose. When fruits are to be obtained in abundance,

1 Arf

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MR. FARMER When you absolutely know that you are taking a long chance in allowing your mares and best horses to go without insurance against death from any cause, ia it not good business to insure them in THE OLD RELIABLE INDIANA AND OHIO LIVE STOCK COMPANY, with

ROBERTSON & SON AND GET A POLICY AS GOOD AS GOLD in case of death of any of your horses. Phone 114. East Side of Square. LIBERTY, IND.

DR. J. A. WALLS

TJTE SPECIALIST

21 South Tenth St., Richmond, Ind. Office Days MONDAY, TUESDAY, FRIDAY and SATURDAY of Each Week. Consultation and one month's Treatment Free. TREATS DISEASES OF THE THROAT, LUNGS, KIDNEYS. LIVER and BLADDER, RHEUMATISM. DYSPEPSIA and DISEASES OK THE BLOOD. Epilepsy (or falling

fits), cancer, private or nervous diseases, female diseases, loss of vitality from Indiscretion, piles, fissure and ulcerations of the rectum, without detention from business. RUPTURE POSITIVELY CURED AND GUARANTEED.

motner uses -

"Every time mother gets out Calu

met I know there s going to be goo

things to eat at our house. Deliciou tender, tempting doughnuts, biscuit

cakes and pies! I've never seen a bakf-

day failure with Calumet. MothJr says it's the only Baking Powder thlt : u.lt

insures uniiuiiii icbuiisj

Received Highest AwarU

Hiw C-l B1 FrtrS y

Slit im PutmÄ .1

V - AV

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For the tanning club members who do not find it practicable to procure soup

j stock during the summer canning season,

and who would like a supply of vegetable soup during the winter, the specialists in charge of boys' and girls' elub work, North and We.-t. suggest that the vegetable portion ol the soup be canned separately. Whenever the soup stock is available during the winter the preparation of the soup is. simple matter. Mixed vegetables for the purpose may be canned according'to the following directions: Soak C pounds of lima beans and 4 pounds of dry peas over night. Boil each one-half hour. Blanch 10 pounds of carrots, 0 pounds of eabbage, 3 pounds of celery, 0 pounds of turnips, 4 pounds of okra, 1 pound of onions, and 4 pounds of parsley for 3 minutes and dip in cold water quickly. Prepare the vegetables and chop them into small cubes. Chop the onions and celery extra fine. Mix all of the vegetables together thoroughly and season to taste. Pack in glass jars or tin cans. Fill with boiling water. Partially seal glass jars. (Cap and tip tin cans.) Process 00 minutes if using a hot-water bath outfit; (0 minutes if using a water-seal outfit or a 5-pound steam-pressure outfit; 43 minutes if using a pressure-cooker outfit.

THE AMENITIES OF WAR.

Cheap and big canBaking Powders do not

save you money. Calumet does It'aPtire and far superior to sour milk and soda.

(London Daily News.) The following is vouched for by M. Millerand, former French minister of

war. A French scout came suddenly one day upon a German scout. The German was standing by his dying horse. "Why do you not shoot it?" inquired the Frenchman. "I have no pistol," replied the other. The Frenchman drew his and was about to hoot the horse when he

A 'said: "But you would sooner shoot your 3 own horse," and handed the weapon to

the German, who gravely bowed, shot his horse and .returned the pistol and then gave himself up as prisoner.

All advertised medicines. Liberty.

Richardson,

Hundreds of Smart Spring Styles beautifully illustrated in the McCall Book of Fashions Suggestions to help plan clothes for every member of the family

NOW ON SALE

vl

McCall Fa.Vion Illustration f DrcM Number 7063

McCall Fashion Illustration of Dress Number 7063

The popularity of

M

cCall Patterns

is due to three things style, fit and ease of making. They make it possible to easily construct the most fashionable gowns at home.

C. F. .BOND LIBERTY, INDIANA

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