Casper Daily Tribune Newspaper, January 7, 1923, Page 10

The N Paris and London they are still | mad over the short coat of fur. It is practically supreme for daytime wear. Topping the pleated skirt of panvelaine or the draped one of velvet, it achieves a costume whose chic is difficult to equal. Fashionable furriers declare that its popularity will hold for at least another sea- son. So that we on this side of the Atlantic may feel perfectly safe in continuing to indulge our penchant for this smart little garment. It is undeniably the dernier criin insouciant charm, and the fact that the streets are flooded with a host of cheap, shabby, ill-fitting imitations does not detract in the least from the smartness of the really handsome garment. When Buying Fur. Why is it that some women never learn the lesson that there is noth- ing more unsatisfactory or more cbeapening than a poor fur? Over and over we hear of their troubles when they buy a fur wrap or cape at some unknown and unreliable dealer. They wear it a few times and then it becomes so disreputable that they are actually ashamed to go out in it. Yet their money has been spent and they feel that they can only go on wear- ing the offending garment. If one can not afford to purchase a really good fur, there is nothing to be done but to satisfy oneself with a fabric. Many of the fur fabrics are exceedingly handsome this year and are certainly greatly to be preferred to a cheap fur masquerading under Hudson Seal Wrap (Right), Biege Caracul Cont (Center), Nickel Caracul Jacket (Left). @ fashionable name. All reliable firms state plainly exactly what their furs are, and masters in their pro- fession will even explain the differ- ent grades of the same pelts. « Protes Courtesy “oF . < _ | Saneretsyy Vaile Fur is something that needs the hand of an artist, both in the design and in the working. The handsomest pelt in existence can easily be ruined by aclumsy workman. For the A DAINTY POWDER CASE AND HOW TO MAKE IT FRIEND ef mine just told me A how to make an powder case, Per! you will care to make one, Here is how it 1s made: It is very compact and, therefore, will fit into a very small space. You will need a pair of three-inch embroidery hoops, three-eighths-yard w flower trimming, one-quarter yard pale plue silk, a round mirror, three inches in diamete powder puff Cover a two inches in dia with blue silk. Cut taffeta 10% inches long anc wide. Sew Double to form a circle Slip the largest inche narrow ends togett the materi four in halt inches high y slipping hoop between the silk in this circle, it up close to the folded edge. Stitch material close under hoop and then let material fall down through center of the hoop. Slip re- maining hoop between material at lower. edge. Sew edges together. Draw hoop down close to sewed edge and sew above hoop. Sew this end of material to covered circle. Paste silk across back of mirror, allowing one-efghth inch of silk to come Paste Sew over front of mirror. mirror to b of cardboard. rosebud t ng along upper #dgo of top hoop. ‘To close the case, fit the top ri down’ over the lower ring twisting the nilk tight as you go. mai‘kings are second in importance only tu the softness of the skin. Dis- criminating women are wiling to pay more for a fur beautifuly matched and well marked than for one which may come from the same animals, but be of an inferior quality. Milady who accepts only the best knows that a Siberian squirrel, with its dis- tinctive blue tinge, must necessarily be more expensive than the common reddigh and fiat gray squirrel of America. And the same applies to Eastern mink, with. its rich dark colorings and its velyety softness, or to the silken caracul, so much to be the Best in Preferred to some of the coarser va- Tieties, or to Russian sable, finer and softer and deeper tn pile than the Hudson Bay sable. Many good furs are cheaper than others, of course, but when one gets quality one should be willing to pay for it, This is equally true of workman- COCOA COMBINES THE MERITS OF LOW COST AND HIGH FOOD VALUE ANY pereons are entirely un- acquainted with the possi- bilities contained in cocoa and rarely make use of it, save in bev- erage. This is unfortunate, as it Is @ substance very rich in food value and extremely inexpensive in price. The difference between cocoa and chocolate (one that is not always understood) is that in the former a portion of the cocoa butter has been Pressed out, while in the latter, it is allowed to remain. Thus chocolate is a richer preparation than cocoa and is not so easily digested. Many mothers know, to their sor- row, how very hard it is to get their children to take the proper amount of milk daily, and here is where co- coa may be a great help. Try brew ing a cup of the hot beverage (made with all milk), top with a spoonful of whipped cream or a marshmallow and see how quickly it will disap- pear, The beverage will be even more nutritious than the plain milk, the slight chocolate taste will act as an appetizer and the whipped cream will give it quite a “party. appear- ance.” In the same way, cocoa blanc- mange, rice pudding, tapioca pud- ping, muffins, custard and ice cream will all prove popular when the plain dishes would not be relished. * Containing as cocoa does about 20 per cent protein and 60 per cent fat, it 1s a food particularly adapted for Winter consumption; the high fat content rendering it valuable as a producer of energy and heat. Cocoa Rice Pudding. Soak four tablespoonfuls of wash- ed rice in two large cupfuls of milk half an hour. Add half a teaspoonful of salt and cook in a double boiler until the rice {s tender, Mix togeth- er two tablespoonfuls of softened butter, half a cupful of sugar, one- quarter of a cupful of powdered co- coa, one teaspoonful of vanilla extract, three-quarters of a cupful of seeded raisins, botled until plump and drained, and half a cupful of cream. Combine the mixture with the hot, cooked rice and fold in the stiffly whipped white of an egg. Turn into buttered custard cups, cover with the meringue and set in a mod- erate oven to delicately brown. Cocoa Muffins, Beat two oggs lightly, add half a cupful of sugar and one cupful of milk. Sift together two cupfuls of bread flour, two rounding table- spoonfuls of powdered cocoa, three teaspoonfuls of baking powder and half a teaspoonful of salt. Combine the two mixtures, beat well and add three tablespoonfuls of melted oleo, Bake {n ofled muffin pans in a rather quick oven. Cocoa Cream. Mix half a cupful of cocoa wtih two cupfuls of rich milk, & quarter of an inch of stick cinnamon, the beaten yolks of two eggs and half a cupful of sugar. Cook in the upper part of the double boiler until well thick- ened and add two tablespoonfuls of de granulated gelatine that fas been softened in a quarter of a cupful of cold water. Remove from the fire when the «gelatine is dissolved, cool and add a quarter of a teaspoon- ful of salt, one teaspoonful of va- milla and the stiffly whipped ess whites, Beat all with a Dover egs- beater and as it begins to stiffen stir in one cupful of cream, beaten solid. Turn into an ornamental mould and chill on the ice. One cupful of Dianched shrodded almonds, that have been slightly browned in the oven, may be added just before moulding the cream. Cocoa Bread Padding. Place ina bowl one and a half cup- fuls of grated bread crumbs end pour over three cupfuls of hot milk and one and one-half tablespoonfuls of melted butter. Let stand for half an hour and add a quarter of a cup- ful of powdered cocoa, dissolved in @ little hot milk. Stir well and when cool add two eggs beaten with a quarter of a teaspoonful of salt and @ half-cupful of sugar. Flavor with half a teaspoonful of vanilla extract, stir in half a cupful of grated cocoa~ nut and turn into a buttered baking dish. Set the dish in # pan of hot water and bake in a oderate oven, like custard, until set in the center. A meringue may be added if desired. Serve with elther plain or sweetened whipped cream. Chopped nuts, or seeded ratsins, may be substituted for the cocoanut in this pudding. ship. im which dozens and dozens of skins had been discarded in order to achieve the perfectly matched effect which had been obtained. It ‘was @ marvelously luxurious affair, very long, as si: except the short coats are, and with a stunning col- Jar and cuffs of fox. This was used again to border the lower edige of a five-inch width, which ts a feature seen on some of the newest coats. But the most striking feature of the garment was {ts cut. It was actual- ly flaring and measured two and a half yards about the bottom! This, I am told, is the coming thing. Many of the smartest women are ordering coats which are three yards around. And it’s execptionally dashing, I as- sure you. No fashion writer ever yet wrote a real fashion story which did not include a mention of Hudson seal. A famous actress recently remarked that Hudson seal holds a place in her heart and in her wardrobe which nothing can ever replace. I asked a furrier, who had already shown me so many of the ravishing garments which hid in the cases of his smart shop, for some new ideas in this old, friendly fur. An Old Friend. He responded with a regal coat of Hudson seal combined with the new Viatka squirrel. This is a dyed squirrel, you know, and it is a tribute to the dyer's art, The colorings run fCovrrese Pumaverrnta Recess) the gamut from black to seal brown, and the effect is stunning The bloused back, so dear to the heart of fashionable Parisienne, was featured, and there was not the slightest sus- Picion of bulkiness, as there so often is in bloused models. The sleeves were unusually interesting, being formed entirely of the Viatka fur. - Have you noticed that the shops are mentioning Alaska seal more fre- quently than for some seasons? But there is a traitorous whisper going the rounds that the real seal has been supplanted in favor to a very great extent by the Hudson, which wes in the beginning only a copy. Dut many women now prefer its silken black to the brown tones of the Alaska variety. I wish I could tell you of all the exquisite garments which this most courteous man of furs called to my attention, I have wandered far away from the short coats with which I started. Did you know that some of the newest ones are of nickel cara- cul, and that brown caracul is both distinctive and popular for wear with a skirt of gerona matching the fur in tone? And there is just as much difference between the grades of caracul ag between wool and silk. Here, where only the best is shown, I noted several trim little coats of moire caracul, and a very patrician full-length coat of silky Persian lamb, with a lining of black, through DO YOU KNOW HOW TO WALK? T sounds like a “foolish question,” but a close observation of the hurrying throng will reveal the answer to be still more foolish than the question, apparently so. Men, of course, are entirely out of this. ‘What man cares how he walks so long as he gets there? But women— and the number of them who do not walk as they should—do care, The way they go slinking, bumping, roll- tng slithering, jerking and bouncing along .does not argue much for their caring, but they do, snd the worst alitherer you know would be visibly astonished, if not deeply offended, it you gave her a faithful description of her carriage. It is safe to say that among the average. one woman in a hundred really kaows how to walk well. Ono's frame of mind has an unaccountable way of making tho carriage graceful, or otherwise, Per- haps you recall how you bumped along when you were vexed—you might be as lithe as a gazelle at oth- er times, but when you are severely fussed, you will invariably dig your heels into the sidewalk and bump along exhausting a surprising amount of perfectly good energy and jarring your already topsy-turvy nerves quite beyond -repair; and if you are blessed with plump cheeks they bounced in accompaniment. Then again you were the recipient of an agreeable surprise, and you con- eclously floated over the highways. And why these two extremes? All because of a momentary attitude of mind, Well, if it is a good rule, it ought to work both ways. So the very next time that you are vexed to the hair-pulling stage or blue be- yond comforting, why, try walking ag you know it ought to be done. First of all, throw your shoulders back, but don’t hold them there, un- less you want to look artificially braced; then take a good deep breath, swing from the hip, throw your weight on the ball of your feet, which, by the way, should point straight ahead, and walk briskly. Swinging arms are not a particularly sylph-like gesture, nor are rigid arms strictly in keeping with the ideal carriage, so do neither. Limp wrists help wonderfully in this re- spect, as does a limp form altogether. Controlled muscular Iimpness is the secret of true grace, and favorable at- titudes of mind play no small part in the acquiring of grace. Irresistible Charm of Fur It Pays in the Long Run to Buy | Fur ---Experts Say Short Coat Is to Enjoy Another Season’s Popularity which glimpses of silver shot. And the queenly collars and cuffs wereof silver fox. For the Deb. And although I was told that the younger set is wearing both Persian lamb and black broadtail, the hand- some muskrat coats seemed much mere youthful and becoming for the deb. These are most popular in the 42 and 45-inch length, and when one selects skins of Northern muskret, which fs beautifully marked and very dark, one has an exceptionally stun- ning coat. Less expensive for schoo) ‘wear are the raccoons and the light- er muskrat, and many sub-debs are looking with favar on civet cat, which is a striking white and black tur. THE DINING TABLE BETWEEN MEALS HETHER to keep the dining table cloth on or not be- tween meals is a point de- bated in many homes where the housewife wishes her home to be pretty and up to date. The saving of labor may be an argument to keep the cloth on, but 16-year-old daugh- ter, especially if she ig taking a home economics course in high achool, may plead to have it taken off to give the dining room the ele- gance of a polished table, embroid- ered mat and vase of flowers. Isn't there something to be said on both sides? Something contrary to the frequent modern plea “to be independent” is to be said about the place one re- sides in. The custom of the neigh- borhood might be such that a marked @eparture from it would mark one @ut as either behind the times or Overfastidious. On the other hand, one’s own conveniences should, whenever possible, be recognized. The dining or breakfast room that is distinctly separate from the rest of the house has great advantages both during and between meals. The doors can be kept closed, and when- ever one is overbusy the tablecloth can be left on and qven the table half set with silver ‘and china for the next meal, without the slightest chance of the casual caller looking ft over critically. Still no one can look critically at a dining table with a cloth on, if the cloth is snowy and spotless and is adorned with a dain- ty vase of flowers or green. A very modern custom that can be recommended, and thst ts a derelop- ment, perhaps, of the bine and white breakfast room is the use of Japanese cloth thrown over the regular white cloth between meals. Thig conceals any spots that need apology end st the same time makes the room ar tistic. Blue and white Japanese cloth are indeed used during meals in some homes. They show soll less quickly than white ones, They are however, suitable only for fame ily meals such as breakfast or dinner, or at meals to which guests are invited. For the woman who prefers to re- move the tablecloth between meals and replace it with a centerpiece there is quite a choice. The typ= of dining room and the kind of furni- ture should be considered and a ta- ble mat chosen accordingly. The dining room that fs strictly dining Toom may have on the table quite an elegant affair of lace or « large mat of white linen heavily embroidered in white. The dining room that either opens widely into the living room or that is half sitting room ftself looks fully as well with a less formal cen- terplece. A runner of tan linen or gray crash, with conver“tonal motifs embroidered in brigh’ colors is ap- propriate. Sometimes a tapestry square is suitable and it has the advantage/of requiring less frequent cleaning. The white enamel table looks better, usually, with a simple white mat, but if color is desired either pale blue or green denim or linen, embroidered in white, is suggested. A cretonne cov- er or centerpiece also may be used to carry out the color scheme of the Toom. At mealtime a bare table with mats that many people look upon as & sort of luxurious company plan 1s Teally practical as well as very at- tractive for every day. Six or eight mats, not counting the centerpiece, ere more easily laid or whisked off than a silence cloth and the regular tablecloth. They may be made from an out-of- dato linen dress or slirtwaist, the coarse Iinen used for kitchen towel- ing, or from the linen regularly sold at embroidery counters for doilles. When men’s‘shirts are “frayed” at the cuffs, rip off, turn the cuffs, and sew back on again. If the shirt has “double” cuffs it will look as good An new een