Richmond Palladium (Daily), Volume 39, Number 100, 7 March 1914 — Page 2

mart leSw est ions or ffjat FasfiioBaMe Tunic

mowe

XT

Tunics! Tunics! Tunics! Everything has a tunic! It matters little what the frock may be, how simply it may he planned, or to what great eleboration it may aspire. If it's up to the last word in fashion it has a tunic. It may have several. And that's the reason every woman is interested in some new mode of arranging her tunic. , The question is not ".What style shall I choose for my gown?" It's instead "IIow shall I have my tunic draped? And the success of the answer depends upon the artistic ability of your dressmaker. For tunics while they ire becoming to practically every woman may be exalted to the most coveted realm of the artistic, or they may be degraded to an abomination by the artistic or inartistic capabilities of the dressmakers. For the evening frock the tunic of tulle softly

draped about the hips gives a most charming effect. In many of the smartest evening gowns shadow lace flouncing is used for the tunic, ash shown in one of the figures on this page. Sometimes it is very much shorter at the front than the back and sometimes the tunic extends merely from the side across the back. Double tunics are

shown on many of the frocks.

ifll i K -HAND EMBROIDE-RE-D ll Ml'M LACE FLOUNCING BjfitiJBfi MAKES THIS GRACEFUL TUNIC ; yjeq jl.. .

IIS l$v4 - v - vti j , fi s Sv-vs -

MANY TUNICS are merely EXTENSIONS of ike BLOUSES

DOUBLE TUNICS

tt modish Styles

dre dim oner

Tussy Willow," "Xocturne." "Angel Food." These are Just a few of the extremely poetic names foi the fabrics which will be worn by milady during the springtime. For loni? before the woods are sreen. she win have discarded her furs, her velvets and her winter things, and blossomed forth fresh and gay In the loveliest of spring-time garb. And this year, the fabrics from which the will have to choose promise to be more beautiful than ever before. So exquisite are they one well might fancy they were designed by fairies and sprites. Yet so durable they are. though light and filmy, that one need not hesitate to choose them. In fact, there is no alternative. . It is a foregone conclusion It will be a big silk fea.on. but it will also be a season for crepes, the most wonderfui of which are the Kgyptians with a lovely luster and beautiful raised design. Indeed, the Orient Is very largely In evidence In the patterns to be popular. But then there are those perfectly exquisite Dolly Varden effects to which such names as Kismet. Damier and Imprines are applied without detracting the least whit from their beauty. They come In soft lusterless taffetas, most betwltching in their coloring and beauty. Among the most beautiful is the design called Darnler. It has a crossbar over the flowers so that it gives them very much the effect of being seen through a lattice. Altogether, the fabric styles for the coming season ara most marvelous in their beauty, and when she sees them, milady will be entirely unable to resist their charm. When she wears them, folded and draped In the most exquisite of modes, r.ono will be able to resist her charms.

JUST A FEW SUGGESTIONS FOR WELL BALANCED MEALS lo you, Mrs. llousckeeyer, know how to balance your meals? Do you know how, in preparing your menus, to select those foods and those combinations which will be most conducive to the general health and nutrition of your family? Have yju ever given any serious study to the subject of food values? As a matter of fact, there is no one branch of housekeeping which is more Important than this. slnr Ifa fleets the health and happiness of every member of the family. " 8,DC " l'or the hern tit of those who have never given any serious study to this subject, the following table of com l.inations has been prepared, which will be of much assistance to the housekeeper Inexperienced In attaining balanced rations: fc

ltceakl'ast Combinations.

!e served

at

wonderfully --Alluring J THIS SOFT TULLE TOAC

To well shod is a necessity for the coining season. True, shoes ami stockings have always played a most important part in milady's toilette, but never so much as at this

present, time.

The reason is the slit, skirt, the uneven foot length, and

narrowness of the skirts, all of which combine to make one great big reason why one's most careful attention must he given to the shoe. Likewise to the stocking. They lo say, that some of the ultra extremists are to forego the luxury of stockings during the coming summer season. But between those who do ami those who do not, then, will be only the thinnest, most cobwebby silk t -'xture and its price. That's all. Hut the shoes are really beautiful. For dressier wear they're very low.

' "hi: l liisian'.es pumps anu suppers. t ney maKC no or satin, in black or any color to match the gown, or indeed, they m?.y be in combinations of materials and color. For instance, in one of the jmart Now York shops there is shown a pump of black kid with an inset section in the pump of recti kid. Very frequently velvet brocade and satin are combined. Even striped satins are used. Sometimes th counter will he of satin and the vamp of velvet brocade, and the reverse. But tiiis Is finite the most stunning idea which yet the hoot makors have offered f..r mihwiv's rimi,,- tc

la. -k si tit pump with a high buttoned gaiter of Irish crochet lace. Can you imagine anything more unique tractive than that for wear with any kind of a dressy frock?

St. (king are lacy and filmy and silken, headed in some instances, often embroidered, always elaborate, and

instances to match the frock, it nor. thvn in some color in absolute harmony. ho i.iilady gives to her feet quite as much attention as to her head. For it's feet that count foi- much these t, ngoing, turkey-trotting, twentieth-century days. HOUSEKEEPERS' COOKERY CORNER RECIPES WITHOUT EGGS

a or

in in i

And d tiring

When eggs are soaring in price around the iifty-cent-a-dozen mark, just naturally the economical housekeeper, or any other for that matter, is turning her attention to a greater or less degree to 'nnij plan whereby she may dispense with the use of this luxurious article. Following are a few recipes .vhieh will lit lp to plat e tempting viands before her family, ami at the same time taboo the egg: I'miipkiil I'ic To one cup of stewed and strained pumpkin add one an one-halt' cupl'uls of sweet milk, one heaping tablespoonf ul of broad crumbs- prepared by grinding and sifting well-dried bread tine quarter teaspoonful each of ground ginger and cinnamon, and one-half cupful of sugar. Bine a pie tin with paste and 1111 with the

pumpkin mixture, then add one teaspoonful of cream. Do not stir the cream in, but spread it over the top of tin; pie and add a generous sprinkling of powdered nutmeg. Bake thirty minutes in moderate oven. For the last live minutes, set pie on upper grate to brown the top. Cit'ain Bice, Budding Wash four tahlespoonfuls of rico and put into I ho pudding dish with one scant cupful of sugar, one teaspoonful of salt and one quart of milk. Place in a rather hot oven and bake for two hours, stirring thoroughly every hfteen minutes until the last half hour. At the last stirring, add one cup of raisins. If at any time during the stirring period the surface of the pudding has browned over, do not stir in the top, but lift carefully

and stir under or remove altogether. When done, tho pudding should bo a soft, creamy mass. The sugar may be omitted and a hard sauce served with the pudding. At the last stirring the top of the pudding should receive a generous sprinkling of nutmeg. Doughnuts Bub into one quart of Hour three teaspoonfuls of baking powder, one teaspoonful of salt, onefourth of a level teaspoonful of ginger and one tablespoonf ul of lard and one cupful of sugar. Wet with sweet milk, roll out, cut into shape and fry in deep fat. Other flavoring may be substituted, but if not too strong the ginger gives a fine flavor. Following the above directions, only omitting the sugar and flavoring, will give you a good luncheon dish for cold weather.

Fashion Fancies Black satin ribbons in twisted knots are elaborate; bows will bo seen on early spring hats. Tulic scarfs are in again a yard length that goes round the throat and ties in a spreading two-looped mow at the back or front. The fronts of dancing frocks are curved upward away from the feet. Brocaded slippers in silver and gold as well as colors, with patent leather heels and vamps, r.re among the spring shoe novelties. Some of the new hat3 show huge flowers cut from brilliant colored velvet, fastened flat against the crown. Many of the fpring skirts will have suspenders to wear with separate blouses.

Fruits may breakfast.

Do not serve acid fruits when a cereal is to follow. Serve simple fruits simply cooked for breakfast. Serve coarse cereals with eggs. Serve brown rice, steamed, with egps. Servo baked potatoes with cream fish. Serve creamed potatoes with smoked fish. Serve fruit, broiled liver with bacon, and muffins. Serve lamb chops with creamed potatoes. Serve bacon and eggs with waffles or pancakes and syrup. Serve sausage, creamed potatoes, and waffles or pancakes with syrup. Serve nuts and dates, or figs, with a cereal in place of meats.

Luncheon Combinations. Serve a soup, with waffles or griddleeakes and syrup for dessert. This is an innovation, but will be found even better than when served for breakfast. Serve a made meat dish like a souffle: a salad; and a desseri. Serve mayonnaise with egg, meat, fish or shellfish. Also with the delicate vegetable salads, as tomato, salad or asparagus. Serve boiled dressing with other vegetable salads: as potato, beat or cabbage. Serve French dressing with all green salads. Serve plain lemon slices, or sweet or sour pickles, with all oily fish, as salmon, mackerel, herring and fried smelts. tr use a green salad with a French dressing. Serve tomatoes with lish in place of the lemon.

Combinations for Dinner. Serve a clear soup; a meat: potatoes or a starchy vegetable like rice or hominy; a green vegetable; and dessert. Serve meat; potatoes or a substitute; a salad; and dessert. Serve fish; potatoes; cheese dish, as macaroni with cheese; a salad; and dessert. Serve a soup; fish; potatoes or a substitute: a green salad with French dressing, and cheese; and dessert. Serve a cream soup; a made-dish of meat and potatoes; a green vegetable; and dessert. Serve with roasted meats, potatoes, mashed or roasted in the pan with the meat. Serve creamed potatoes with a crisp vegetable like eggplant with beefsteak.

Hals are very small and fitting and unusually jaunty.

close-

Flowered materials in quaint designs are among the season's smartest fabrics. Among the most fashionable colorings for spring are the swet pea shades.

In these modern days people are learning to

live rather than preparing to die. And I'm glad of it, aren't you? It wasn't so very long ago that people were taught the path of the straight and narrow way in which they should walk that they might avoid punishment after death. They were seeking for some state of future happiness with an eagerness which almost seemed to eclipse their vision of anything which might bring happiness here. They were preparing to die. Now folks are learning to live. They're learning the value of service. They're learning the breadth of life and its activities, rot its narrowness. They are learning that in every byway there's somebody to whom they may bo of service. They arc seeking continually some new way to bring happiness. They're trying to increase life. They're doing the work of the Nazarcne. whether or not they realize it. For there's no other purpose In the playground work, in the settlement work, in the social center

LEARN TO LIVE; DON'T PREPARE TO DIE

work, in the industrial woik, in child welfare work, in anti-disease work, in any one of these big welfare and uplift movements which dves not have for its basic principle life and life more abundantly. People are dealing with the here and now, not with the hereafter and distant. They have learned that all about them their are questions to be settled, vital issues to be decided, work to be done, life to be conserved, happiness to be given, which is far more important than dispute over some doctrinal puzzle. Bace betterment conferences are taking the places of theological debates. People are uniting their efforts toward one big end. tlia. of the betterment of humanity. It's the trend of the twentieth century tho most practlcl age tho

worltl has ever known. Beligion

has not lost its xdace. Bather,

be..i given a place of greatest

in the lives of those who

lating their religious

terms of life. Religion is being giv

en an expression in service. Churches are

now working as never before for the all-.-ound betterment of the race, through uniting and giving the support of their organizations and their membership to the work which has been inaugurated in the great awakening of the social consciousness. Today religion is enshrined in the hearts and lives of people as perhaps it has never been before. It is being made a practice. It ha passed the stage when it was a theory and a topic for discussion. And the religion of the twentieth century teaches how to live, rather than how to prepare for death. It's the hopeful, optimistic, altruistic tendency in tho development of tho age. S. learn to live, and you won't need to prepare to die.

ii. Beligion ather. it has rjjf . M .oa! trans- IQLdUC4ULm JVC4L&r beliefs into is being giv- t

v V: