The Syracuse Journal, Volume 17, Number 14, Syracuse, Kosciusko County, 31 July 1924 — Page 6

IL. 'L- " ' 1 " — - - OUR COMIC SECTION t ii L. ; £ Along the Concrete *JI v 1 it r^''~'/ = \T6ee.i®’ “ LOOK AT lotto.<* eEN Mifoo H I I g « “ ! gi- a/AWSag K HL Er HPr hL W\ m 1 :iVWL/^W’ ’ AH \ \^^CONCRETE."gQ6S'J 0. K. Until Another Theory Comes Out Knx , I WISH vou W Shux 7it soelnt wen-I know -Bur V NICOTINE x £ I 'WOULDN'T ®>MO<E F DO me ANT HAt?M- 71 ThE NiCOTINE GETS |Wf NICOTiNE. V C»O MUCH A“ X don’t INHACE 1\ IN Wt? STSTEM . I CAn’T HUQT ONF X \JUST The Same /rAANV MORE —T? /4 r a A /j|U /& £L 1 >: F W _ T HO SiQ/-THEce’<s a DOCTOQ HI nicotine MAY have Ml? q WHAT ? F ST fAME <* T WTH A ThEo(2y m S been a deadlt poieon \ , * A / SATS That The NiCOTjNE i<& DEADLY POISON, V / Burned by The uGhted end z=\ m t deac , but Since u<iE P -I.yi 0F ThE CiGAQETTB & AUW : -) This NExW ThEORY CAMg A * < I injurious PA(?r i% DeSTe o v£D ' I TA / > C \ BY The TiMB The 9MOKS y 1 aches ones ups c lif II II / f\\ -* Tfr e»«-»*»w«w I| | Bill l| ex// y_X <. Broadcasting an OV VI ”■ (Y) w ’ ST£ acn guaw oe t'ouisw ) - Yt> 0«j th? ®GGe?x eooE J Je;. STEADY duop op v/kteu awn th HARoen sume (t)h’ steady perSiSteut Succor, a gg|a£/gg| \ ‘ CARR-lE? off TH’ PREYtN KAAIO \ T) ' STEADM A£NECT\?ER, WoGwr ' tW 'tRADE' *' aeag ■ — I " 1 "" * I—'—-— II , ~ - ™* INDBED DIFFERENT. WRONG. A . pretl y. <lrl MA Old PATty: .can <»t. s tot of Mr hUbbT Tout, not •.tVrta to - -ery MRV W > v JftiX-v’ a? Yßi penny he e&rn*. I C ■E9 ,»*«.. d..»,‘a >“^ jl! .« ~ her mir- "JtITTB » no V ® CaUw» L»«: Tor. *;W _® ,-.•>.-o IxJMs JK n. -boir o. .or llgjf t 9 Tro.! So e.o SiV W [ 1 MOOSOOUTOW Sff?: W £fl I ” .-Ark a * prwtxr ISJmmEU jj—«& _,„, ■. - -—--■ —— . — 1 BMaoreaaMTfcrßiimiMtarw Good dance music always renche. A new spring dress cmk* • w<mm fee « 5 .dmwspMW. n toe sole. to wulk with an step. ■'■ ' K

THE SYRACUSE JOURNAL,

In Fine Fabrics, Charming Colors

French Designers Have Provided Wonderful Array of Wearables. It is usually Interesting, sometimes amusing, often instructive, to observe the Parisian interpretation of Amer lean taste In dress as it is illustrated in the French models designed to intrigue the fancy of women of fashion on this side of the ocean, says a fashion writer in the New York Times. Anything bearing the stamp of a Paris designer is no longer guarantee of its acceptance here, and styles are obviously modified or especially built to please a larger audience than a French one. Sometimes the result is felicitous, sometimes otherwise and some strange ideas are expressed In the creations that emanate from Parisian ateliers, to live for a day, a season, or longer. Kj l j wl wF ■ is LI lr 111 I Bill). Mftpa Pale Blue Flannel Sports Coat, With White Flannel Skirt. Fortunately, the accepted authorities differ sufficiently Ln individual expression to present many different modes, and it la quite simple to find among them one’s own type or something of which to create a style of one’s own. One couturiers employs plaiting so successfully as to give it a vogue. Another lends distinction to the severely straight plain silhouette, already accepted, by illustrating in It the most beautiful materials. Some one else, as Mme. Vlonnett keeps to the simple graceful draperies for which she is known; or, as Callot, makes a feature of a scarf or a sweeping train. This season has brought out some of the most engaging styles seen In many years, models of beauty and artistic value, in fine fabrics and charming colors. Extremes and extravagances have been avoided. More emphasis has been given to lines and ensemble and to considerations of suit-

Russian Designs Are Liked

The feeling fur Russian design and color, which is Increasing steadily, is delightfully expressed in the blouses and tunics that are now fashionable. For activities in tlie open, and for ail Informal occasions, the overblouse la indispensable. A separate skirt, plaited or plain, with an overblouse done in Russian cross-stitch or embroidery, is the ultra-smart outfit for sporta wear, and is even more popular, particularly in the flannels, jerseys and other sports material, than the comfortable one-piece or coat dress. It is acknowledged to be a white season, and the best shops are offering quantities of stylish skirts In white kasha cloth, flannel roshqnara. flat crepe or knit goods, to be worn with the new smart, long-walsted overblouses. These were never more attractive than they are now.' There are tailored blouses, almost like the old middy—a slip-on. with open neck, wide collar and short sleeves. Usually a small pocket on the left side and a cravat tie are embroidered with the monogram or iome other motif Some smartly gowned women have

Not Enough Realization Created About Beauty

People are apt to quote proverbs and old aaytngs that crystallize Ideas* with terse cleverness, especially if the Instance is pat for the argument to be proven. Yet, says a writer in Women's Wear, many a saying “goes” because it sounds smart, and not because those who quote It really think much about the fact involved. One of those sayings is “Beauty is but skin deep." The surgeons wouldn’t tell us so! This is a story about beauty. Surely, it ought to go aU the wny through! The beauty which is possible to material things should be a part of their actual integrity, not a veneer. Not enough realization la created about beauty. Yet no fabric, for instance, can be a success unless it has that distinction. A fine design must be beautiful Beauty la a requirement for success in so much that we all do, that the wonder ta, how we can take its presence so much for granted. People ought not to be content with lack

ability by such bouses as Drecoll, who cleverly demonstrates the possibilities of the circular flounce; Lanvin, who is translating quaint fashions of the Eighties; Premet. whose straight simple outing frocks are one of the outstanding successes of the day; and Louise Boulanger, who lengthens her lines and drapes with consumate grace her evening gowns of metal lace and chiffons. Each of these and the others well known to women of fashion have some mark by which, their models are known—a collar, a belt, a garniture, or other detail. Occasionally one shows an originality very chic, as for examine, the little red seals with which Yteb—that gifted Russian woman of noble ancestry who employs her talents in dress design—points up some of her simpler daytime frocks. Accessories Are Important. Accessories of costume are of the greatest importance this season. Plainest of nondescript gowns will serve to illustrate the charm of the scarf that is just now having a vogue and is shown in an incredible variety. Scarfs of every color and shade and every combination of colors under the sun. and in all the possible materials, constitute one of the most Important sections of every shop, large or small. There are scarfs of woven jersey, with one side in “loud” blocks or stripes, and the other a plain color, repeating one of those in the pattern. These, some quite heavy, replace the angora and the knitted wool mufflers of the earlier season. Gossamer weight scarfs are woven or knitted of pretty colors, in plaids, checks, stripes, mixtures of any of the new colors that have been brought out in the latest things. . These light downy scarfs, and those of soft silk and crepe, especially the new ‘ romantically named Molly-0 crepe, are for utility as well as for the dressy effect they give. They are worn with one-piece gowns, with the tallleurs, with morning or afternoon dress and for sports. Many of the French frocks of voile, foulard, crepe, or whatever, have scarfs attached, usually of ar plain color, faced with the material of the dress itself, and forming a part of the costume. Some strikingly , gay scarfs of silk are formed of two or three colors sewn in strips; one, for example, being of wldte, scarlet and black, one strip of each forming an 18-inch-wide scarf suggestive of the race and other sports events. They are quite fetching with the white flannel suits that are so smart, now. and will add snap to any plaincolored suit.' They are best, however, with all white or black. In the plain colors that many women find more becoming than the figured scurfs, many delightful combinations . are shown. White, with wide ends of blue, orange, scarlet and all of the latest shades, are exceedingly popular. Needlework and designs from many countries are used in the latest scarfs. Those Ln the lighter fabrics are particularly ornate. The art of Spanish. Hungarian. Ukrainian. Czecho Slovak and other peoples is seen on these ornamental scarfs, but the most effective, and that which appears to have the most popular appeal, is the Russian. Among the evening scarfs are mist; tulles, bordered with ostrich, and chit sons embroidered In gold and silver thread or the finest flosses. This fairylike combination of tulle and feathen or fur Is very popular.

their crest embroidered in on their white tailored overblouses, or on th'»se of any plain color. Overblouses of the “dressier sort’ - are ornate affairs. The colors In which they are shown are enchanting. There is a craze for powder blue, and many beautiful models are embroidered in a delicate tracery with gilt or sliver, and some tn a darker shade of blue, which is a strikingly smart combination. One model shown by an Importer of Parisian novelties is knee-length, of French blue, and on ft is a deep Vshaped yoke In a soft shade of rose. This, and rhe round neck and sleeves are trimmed with a narrow border of gilt embroidery. The narrow strap belt Is fastened with a gilt clasp. A few smocked overblouses tn crepe and georgette are shown in pretty shades and are very much liked, es pecially by the younger women. A variant is the waistcoat-shaped blouse, a sweetly pretty thing In pale blue, rose, yellow, lavender or green or gandie. Nothing 'could be daintier, with a skirt of white crepe or pongee

of beauty anywhere if beauty can be achieved. Perhaps no single cause Is as much to blame for the careless uppearanct of young boys in matters of dress, at the fear of being thought vain or effeminate. That purs something bad In to keep something good out! People take much care to teil little girls that they must be “good.” and not be think Ing bow they look. That is teaching self-consciousness, instead of filling the space with love of beauty itself, m matter where it is nor how It is manl fest. Nothing that is not fine and sound can be beautiful. Why shouldn't our standards include beauty as wel as any other high qualification? And besides —unprofessionally ano unofficially—adoration of beauty shoulc be vouchsafed to everybody—ns a birthright Those are happier who cultivate and appreciate it in every form and intimation, so that som« glimmer of it shines Into their thoughti and activities permanently.

IM*. W«Marn N«wapMp«r Übioo.) WEEKLY MENU SUGGESTIONS To stimulate the appetite and keep the system In good condition, fresh fruits and vegetables should be served. A little green food of some kind, If nothing but a leaf of lettuce or a bit of crisp cabbage, should be eaten daily. Radishes are a tonic and blood sweetener, eat them often. SUNDAY—Breakfast: Large strawberriee, powdered sugar. Dinner: Celery soup. Supper: Layer cake. MONDAY — Breakfast: Minced chicken on toasL Dinner: Baked potatoes, dumplings and steak. Supper: Macaroni and cheese. TUESDAY—Breakfast: Toast and eggs. Dinner: Pork chops. Supper: Ham toast. WEDNESDAY—Breakfast: Cream of wheat, berries. Dinner: Roast of beef. Supper: Tomato soup. THURSDAY—Breakfast: Bacon and corn gems. Dinner: Mashed potatoes, sliced roast Supper: Ginger bread. FRlDAY—Breakfast: Poached eoga. Dinner: Fish chowder. Supper: Sardines on toast SATURDAY—Breakfast: Griddls cakes, maple sirup. Dinner: Bean soup. Supper: Fish salad. Celery Soup. Cut a pint of celery Into small pieces nnd cook in a quart of wnter Until tender. Put the celery through a coarse sieve, add the celery liquor and a pint of rich chicken broth. SeaYson well and bind with a tablespoonful each of butter and flour cooked together. Add a pinch of mace and serve hot Beefsteak With Dumplings. Cook a good round steak in a hot frying pan on one side until well di>r»e. Season well, then </>ver with boiling water and add the dumplings made as follows: Take one cupful of flour, two teaspoonfuls of baking powder, one-third of a cupful of milk, one-third of a teaspoonful of salt and one tablespoonful of fat. Drop by teaspoonfuls on the steak and cover tightly. Strain twenty minutes. Ham ToasL Butter rounds of bread and spread half of them with minced ham Which has been moistened with cream, tomato sauce ants mustard ; make into sandwiches and press together. Beat one egg slightly, add enough milk to soak the sandwiches well and fry until brown in butter. •Think not Bo much of what thou hast not as of what thou hast; and of the things which thou hast, select the best and then reflect how eagerly they would have been sought if thou hadst them noL” SEASONABLE GOOD THINGS Now that the luscious pineapple is so plentiful let us use it often In vari-

ous dishes as well as “putting it up” for winter use. In preparing pie it is said that, cut from stem to blossom end. avoiding the core, the slices will be

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mure delicious than when cut round. Pineapple-Strawberry Cocktail. —Cut large berries in halves, put a few Into cocktali glasses; sprinkle with powdered sugar and add crushed or grated pineapple to fill the glasses. On top place a whole, perfect berry. Chill thoroughly before serving. Pineapple Fluff.—Take one pint of preserved pineapple; soak overnight with a pound of marshmallows, quartered. Whip one pint of double cream very stiff and add the other two ingredients; beat well to mix, and chill before serving. Stuffed Tomatoes.—Select smallsized tomatoes, cut a slice from the top and remove the centers. Fill with ehopped cucumber seasoned with onion and a bit of green pepper, if liked, and add salad dressing to taste. Fill the tomatoes and chill before serving. Cheese and Pineapple Sandwiches.— Mash one large cream cheese; add one-quarter of a cupful of heavy cream, whipped. Add an equal measure of finely-chopped pineapple and, when well-mixed, spread on thin slices of bread which have been covered with mayonnaise dressing. Put together with a lettuce leaf dipped tn mayonnaise. Strawberry and Pineapple Jelly.— Soak two tablespoonfuls of granulated gelatin In one-quarter of a enpful of cold water for five minutes. Place In a saucepan over the fire one cupful each of strawberry and pineapple juice. When the mixture bolls, stir In the gelatin and one-quarter cupful of sugar. Tinge with a Mt of green color Ing. FBI individual molds two-thirds full. When firm, drop In large strawberries dipped in sugar. Serve, when molded, with whipped cream. Southern Batter Bread.—Take one cupful of cornmeal, two cupfuls of milk' one cupful of water, two eggs, one teaspoonful of salt, one tablespoonful of melted lard or butter, two teaspoonfuls of hiking powtler. Beat the whites of the eggs until stiff, add the beaten yolks to the cornmeal which has been cooked slowly with the milk after being mixed with the water. Brush a baking dish with butter. combine with the egg whites and bake 40 minutes. "HcLUx. FrtJtC. A Climb “We each have demanded of the other the state of mind of early courtshipi Impossible and —undesirable; Courtship Is a dead-level. Marriage is a climb, with development and achievement all along the way." Contends of Pacific Tlie Pacific ocean covers C 8.000.000 square milea. To put away its con tents It would tee necessary to fill a tank one mile long, one mile wide and une mile deep every day for 440 years

B? Daddy’s i Everxi i\p. fairy Tale ay MARY GRAHAM BONNER «saMBMM* COrrtoGMT BV VLMtAM f JT~ICUI r FAT CAT Me-ow. me-ow, meow,” said the cat All ground it seemed were pigeons

and birds and the cat’s green eyes looked at them hungrily. He moved up to them Very slowly and tried to catch them, but they were on •the ,W«tch-out for him and they always got away. Sometimes he would follow a member of the family when he hadn't an engagement to watch the

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They Always Got bir^s - Away. the fa™" • Uy saw him watching the birds they took him into the house and gave him a big meal so that he would be sure not to be hungry. Well, the days passed along and the cat was watching the birds early one morning. No one was there to stop him. He had awakened very early so as not to feel satisfied as he always felt after he had had his breakfast. He wanted to feel hungry and to cfitch birds. Ah, he would spring upon them. “Me-ow, me-ow, me-ow, this will be exciting,” he said. And his green eyes looked wicked and sly. “Me-ow, me-ow, me-ow, this will be worth while,” he said again. His green eyes looked eyen more wicked than ever, and oh, how sly they looked. “Me-ow, me-ow, me-ow, this will be great,” he said. “I am all alone to do as I wish. No-one will stop me. No one will tempt me with liver and bacon. “Me-ow, me-ow, me-ow, this will be splendid.” And his green eyes looked as though he would have a fine, wicked morning catching birds. “Me-ow, me-ow, me-ow, this will be fun. I shall catch them soon now.” But he could not catch a single olrd. No. not a single one could he catch. He tried and he trle4 and he tried. “Me-ow, me-ow. me-ow,” he said. “I am out of practice. I must have more engagements by myself of this kind and then I will get into practice.” Again and again he tried but not a bird could he catch. “Me-ow. me-ow, me-ow," he complained. He was becoming quite angry now. No longer did he feel peaceful and happy as he had when first he had come out this morning. His green eyes looked angry now. He was angry with himself and yet It- was no one’s fault except his own. Well, possibly It was the fault of the family. They always gave him so hiuch food. They always watched out for the birds. They always drove him away when he was looking at the birds. They always made him wear a collar with many little bells upon it and it was so hard not to move those little bells. But it was bis own fault for having eaten so much ’ of the food they

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gave him. He had grown too fat to catch birds. That was the trouble. He was too big and fat for wicked fun such as he had planned to have. “Me-ow, me-ow, me-ow, this Is dreadful,” he said. Before long the family were awake and they found him watch-

Ing the birds. He c ou id Not Help “Oh,naughty but Eat It. cat,” they said. “Come and eat your breakfast." They gave him his breakfast then and It was so good he could not help but eat it “I should go without eating for awhile." he said. “But not yet. not yet. “Soon I will give up eating for a little so I will be a good bird catcher once more." But food ready for him was very pleasant And he purred happily. Her Idea of Punishment Margaret, aged five, had eaten one of the two boxes of strawberries her mother had purchased, expecting company. Her mother said: “What would you do if you had a little girl and she did a thing like that?” “Oh. mamrtia.” Marcaret exclaimed eagerly, “Td make her eat the other box.”—Boston Transcript. The Broken Film Two little girls were enjoying a moving picture when It suddenly vanished from the screen. “Oh, isn't that a shame?" cried one; “Just at the most Interesting place they cut It off." “Maybe the actors forgot their parts." said the other little one.—Montreal Gazette. Little Edwin Promoted Little Edwin had just been promoted from dresses to a sailor suit and was starting out with his father for a walk. The latter attempted to take his hand as usual. “Never mind, papa." said Edwin. “Tm big enough to hold my own hand now.” Teacher "I don't wai> any ohe to leave her •eat without coming to the desk and getting permission.'