New Britain Herald Newspaper, January 3, 1916, Page 10

LELLLLLLEEELS ATTED, shod and suited cor- rectly for the winter, women may now interest them- selves in the accessories that hke or mar a costume. he Vogue of worsted embroidery on ts has reached the realms of mi- iy's blouse, and some of the smart- of the crepe, crepe de chine and ffon blouses are trimmed down the mt with heavy floral designs worked th ordinary worsted in pale tints @ effect of this wool embroidery ginst the delicate material is very ely, while the blouses that are mmed with embroidery done with a needle and Angora wool are lly things of beauty and, what is e, offer an excellent suggestion for girl who makes her own clothes. [pale green or pale yellow georgette pe blouse with collar, cuffs and frill €d- with Angora in a buttonhole ch would be exquisite. Pne of the blouses illustrated is of prgette crape and net lace daintily | [nbined. The Ilong sleeves have p, snug cuffs, and a standup frill eves the back of the V neck. Fancy le buttons in colorcd glaze fasten s pretty sgarment. One of the jartest specialty shops offers the er blouse, which is rose crape with ailor collar and draped revers, on ich silk tassels make a novel trim- &, as well as on the deep cuffs. lost of the new waists have high ks despite the large preference for fortable low ones. Bare necks—at back, at least—are not fashionable, f the womnan in a turned down col- and open blouse is vying with these a effects. le there are multitudes k things—ostrich feather ruffs, thes of tulle and ribbon, some with louch of fur, and other pretty con- ions—which encircle the throat and 6 the high, swathed effect now jnionable. he old shawl as well as iyersally used, has given table neck muffs, bing outward toward the top, so it the face may nestle down into it, | feniormousiy high rolling collars, to) ¥s standing very high in the back,| eut down toward the front. The ones are very high, but soft. The | g te be careful of is that they may to keep up round the neck. Per- collar, unbecoming and so way to X3 If she prefers comfort to! of dainty | o comfort- | to high collars! CRIBOOEK | | \ | I haps that is why many have plaited frilling above, which comes close under the chin. EELELE DO R ered shoulder line are the right thing for many of the new blouses, while | prevailed some of the great dressmakers are ig- noring sleeves altogether in evening dress. Pale gray silk stockings seem to be the fashionahde choice now and are re- placing the buff colored hosiery which last summer. One sees the dainty gray stockings above patent leather pumps and above new button- ed winter footwear, for skirts are so short these days that an inch or two of stocking above the buttoned boot The leg of mutton sleeves with the low- | are not at all a startling vision. Skirts | denly this discreet length does not al- usually cover the boot top, it is true, | ways prevail. but in sitting, dancing or turning sud-' Gauntlet glaves are the latest craze. These gloves are made of white chamois leather and also in all the tan ;are deep and supple; they are drawn up over the coat or drese sleeves, and they give a sporting, attractive appear- ance to the whole turnout. With the season at its height negli~ gees are an important part of milady's belongings, one easy to slip on for the forty winks between an afternoon res ception and an evening at the opera.’ The cut fillustrates one of wistaria daphine silk, much plaited. Shadow lace makes a pretty bolero and short sleeves, and an empire effect is gained by a puffed girdle. The boudoir cap that goes with this negliges, which may be made in challis instead of silk, is a veritable skullcap of lace ande ribbon. Next after the evening gown and the colffure surely come the jewel ornas ments. One beautiful coiffure is bul fairly high on the head, but given thé modish flat effect over the forehead by a rich fillet and ornament, the fillet of pearls and the ornament of pearls and diamonds. With this is worn a delicate pearl necklace wth a small pendant of seed pearls, and in the hair is a dainty ornament of pearls and dlamonds. A useful lace, with tiny beadings at both edges, makes pretty scarfs to throw over the shoulders, the lace cut long enough to go around the neck and descend just below the walst, the edges top and bottom bordered with narrow lace. It also makes charming boudoir caps, strips of twenty inch long with the ribbon run through and sewed together; then these same ribs bons are drawn in, a wider frill of lace forming an edging and maybe a dain« ty bow in front. The demand in veilings at present is exceedingly broad, including scroll ef- fects in hand run design arranged both in border and in all over patterns; soft, silky square veils, plain and with woven figured effects or corner mo-« .. tifs, and the clever chiffon and mesh combinations. Black effects predominate, but mid- night blue, African brown, purple and taupe are taken in the order enumers ated. Flesh pink lingerie is more fashion« able than chalk white. Girls who like to occupy their fingers with “useful” fancy work are making envelops chemises, petticoats and nightgowns of flesh toned finest batiste and decorat- ing them with sharp, long vandykes, outlined by a double jour stitching in - shades. The gauntlets of these gloves white thread. THREE NEW Y NO. 1. Oyster Bouillon. Roast Turkey, Cranberry Sauce. et Potato Croquettes. Creamed Onions. Celery Salad. Grape Whip. Coffee. NO. 2. Celery Soup. Roast Turkey, Currant Jelly, With Tomatoes. Squash. Lettuce Salad With Mayonnaise. Orange Sponge. Coffee. NO. 3. Tomato Bisque. Roast Turkey, Apple Sauce. hed Potatoes. Creamed Celery. Coleslaw. Wine Jelly. Lady Fingers. Coftee. mevoise Potatoes.—Peel and cut long strips one pint of potatoes. sh, drain and dry on a cloth, then nge in a deep buttered pan in lay- with salt, pepper and grated je; three tablespoonfuls of the EAR’S MENUS 7 cheese, two-thirds teaspoonful of salt and saltspoonful of pepper are sufficient for one pint of the cut potato. Over| the top sprinkle two tablemyoonfuls of melted butter, set the dish or top of the range for about four minutes, then place in a hot oven until tender. Chocolate Sandwiches. — Cut the bread round if one does not have the round .pans for baking or cannot buy the round loaves. The filling is made of unsweetened chocolate, grated. Pre- pare one-half cupful, moisten with sweet cream and sprinkle with pow- dered sugar. Cheese Straws.—Roll some puff paste very thin, sprinkle one-half of it with dry grated cheese, a dusting of salt] and cayenne pepper. Fold the other half on this, pat and roll thin again.| Put on more cheese and season, fold and after rolling out cut in strips four inches long and three-quarters of an inch wide. Bake till light brown, pile up cob fashion on a napkin and serve. & HOLIDAY [FTER your holiday dinner you will probably find that you have a good- bortion of turkey left. This does not n the large white slices of the st, for this portion of the meat can simply arranged on a platter and en as it is. salad of the white meat of turkey s good as if not better than chick- salad. Take one cupful of turkey t, rather coarsely chopped; one ful of celery, also rather coarsely jpped; the whites of three hard boil- eggs, also chopped. Put the yolks he hard boiled eggs into a bowl and Ish and then pour over them three lespoonfuls of melted butter or pure e oil. Into this put one teaspoon- of salt and one of mustard, with a h of red pépper; then thin with half lupful of good vinegar. nother way to use the white meat REMNANTS &= =~ of turkey is to chop it fine, then put a spoonful of cranberry sauce that has been run through a colander in the bottom of a mold or small bowl, on this a layer of chopped turkey, then a layer of cranberry, and so on till the mold is full. Press hard and put in a cold place till ready to use; then turn out on a platter. Turkey Croquettes.—Take one cupful of turkey meat, chopped fine; one cup- ful of breadcrumbs, one spoonful of butter and two of cream; season with salt and pepper; mold into little fancy shaped cakes and fry. Turkey patties are made exactly as are chicken patties. To one cupful of | turkey take one cupful of turkey gravy or one cupful of water made rich by a generous lump of butter, season and thicken with a little flour; pour into pastry shells and bake in a quick oven. &® POMEN probably did not begin to wear hats until about the tenth tury, if so early, and then it was lofty headdress draped with soms| erial, waich it must have been try-| to keep on even indoors and quite possible to wear in the wind. | ecording to the “Anatomy of| written in Queen Elizabeth's| @, women's hats were very nearly as | plexing then as they are today: he fashions be rare and strange, so | jhe stuff whereof the hats be made| also, for some are of silk, some | velvet, some of taffeta and some ot‘ ol and, which i more curious, some certain kind of fine halirs. These | call beaver hats of 20, 830 or 40| lings price, fetched from beyond the ,. whence a great sort of other jetics do come besides.” s tne reign of Henry VIIT. hats as- ed a “greato richnesse more beau- " put in thes times of the first James L/ became even more ornate, jewels jce and occasionally small mirrors g used in thelr adornment. jut for adornment men’'s hats were Sheir zenith in the days of Charles. s big felt hats with the long feather jed sround them, fastened with a fokle, often of great value, gave a ghing air to the Cavaliers, which ab- | the tall, solemn hats of nd “psalm singers"” inm‘ 1 de. " % nats have suffered great HATS IN PERSPECTIVE " ~ changes since the time of Charles, and it is more than doubtful if they will ever again become ornate. Indeed, save in very remote parts of Wales, where the old men—some of them—still wear the high crowned steeple hats, there is nothing especially peculiar about the headgear of the English peasantry, A Kitten In Fillet Chain 40: 1st Row—15 8p. 2d Row—8 sps, 2 b, 5 8p (ch 5 turn). 3d Row—-4 sp, 3 b, 8 8p (ch 5 turn). 4th Row—2 8p, 1 b, 48p, 2b, 18 2 b, ap. bth Row—4 8, 6 bl, 2 8p, 2 s. 6th Row—3 8, 7 bl, 6 8. 7th Row—6 8, § bl, 2 8 1 bl, 1 sp, 8th Row—1 8, 9 bl, 6 sp. 9th Row—b s, 7 bl, 3 sp. 10th Row—5 8, 6 bl, 4 8p. 11th Row—4 s, 5 b, 3 sp, 1 bl, 2 sp. 12th Row—2 s, 2 bl, 3 sp, 4 bl, 4 sp. 13th Row—4 s, 8 bl, 3 sp. 14th Row—4 8, 7 bl, 4 sp. 15th Row—5 8, 7 bl, 1 sp, 1 bl, 1 sp. 16th Row—2 s, 2 bl, 5 sp, 1 bl, 5 sp. 17th Row—>5 8, 2 bl, 8 sp. 18th Row—38 sp, 3 bl, 4 sp. 19th Row—2 sp, 4 bl, 9 sp. 20th Row——10 sp, 4 bl, 1 8. 21st Row—1 sp, 1 b, 18 1b, 11 sp. 224 Row—13 sp, 1 b, 1 sp. 23d Row—2 sp, 1 b, 12 s, 24th Row-—15 8p. 3 GIBLET PIE. 'O bake giblet pie boil the giblets chop them in coarse pieces, add to them a slice of pickled pork diced, a hard boiled egg chopped, a grated onion, a half cupful of chopped dark meat, a chopped red pepper, seasoning, with a cupful of rich stock. Line a pie dish with good crust, then pour in the| from the chickens until tender, then| mixture, add a half gill of butter and a gill of cream in which a tablespoonful| of flour has been mixed smoothly, puti on the top crust and bake about forty| minutes. Serve as a luncheon dish. I BROWNIE STICKS. 'AKE brown bread, cut three inches long, three-quarters inch wide; af(—l er slicing thin, as for any sandwich, spread with horseradish butter made |stewed and put tHrough a colander.| by creaming three tablespoonfuls of spoonfuls of grated horseradish root, one-half teaspoonful of lemon juice and a few grains of salt. two fingers or sticks of the brown | bread; tie three together with vellow ribbon. They can be cut very narrow if one can handle them without break- ing. PUMPKIN PIE. ADD the beaten yolks of four eggs| and a cupful of white sugar to two| cupfuls of pumpkin that has been With this mix a quart of milk, a tea- | butter and adding gradually two table- spoonful of cinnamon, mace and nut- meg mixed and the whites of the eggs, beaten stiff, Line a very deep pie dish Put this between | with a good paste, cut slashes in it here | and there, stir the pumpkin custard well from the bottom and put into the pastry. Bake in a steady oven. Served with old fashioned farmer’s cheese this pie makes a substantial dessert. ment,. bandeau. or visible. pins, Ch 5 at turning of each row. CHIEVING the beautiful mien between the toc simple arrangement of the hair, whic! elaborate evening gown, and the too complex result that often looks tortured, this coiffure, without orna- nevertheless is the ends the hair gives an impression of vermanency and grace that is very satisfactory a model of contour. Arranged A Beautiful Evening Coiffure For the Opera h spoils the effect of an in natural waves and puffed at | | | | | chiefs it is ea: | exactly the quality of the handkerchief; | | then you can hemstitch, pleot, scallop | or 1ave YHOCOLATE CARAMELS. — One cupful grated chocolate, one cupful milk, one-half cupful butter, one cup- ful molasses, two cupfuls sugar, one tablespoonful vinegar. Boil thirty min- utes. Cut while warm, Sugared Caramels.—One-fourth pound of chocolate, one cupful milk, two cupfuls sugar, a piece of butter size of egg. Boil five or six minutes, remove from stove and beat until it commences to sugar around the sides of kettle, pour quickly into buttered pan and cut while warm. Spiced Chocolate Candy.—Two cup- fuls brown sugar, one-half cupful grated chocolate, one-half cupful wa- ter, plece of butter size of an egg, spice to taste with ground spices. Boil until hard. Chocolate Candy.—Two cupfuls sugar, one-half cupful milk, butter size of an egg. Boll ten or fifteen minutes, then add two squares of chocolate. Flavor with vanilla and cut into squares before cold. Cocoanut Drops.—The white part of a cocoanut grated, the whites of four eggs well beaten, one-half pound sifted white sugar. Flavor to taste. Mix all as thick as can be stirred. Lay in drops an inch apart on paper in a bak- ¢ HOMEMADE HOLIDAY CANDIES } ing tin. Put them in a quick oven, re- moving when they look yellowish, Molasses Candy.— Three cupfuls brown sugar, one cupful molasses, one¢ cupful water, one-half teaspoonful cream of tartar, butter size of a wals nut. Pull to whiteness. { Butterscotch. — One cupful sugar, one-half cupful water, one tea- spoonful vinegar, plece of butter size of walnut. Boil until crisp. Ice Cream Candy.— Two cupfuls granulated sugar, one-half cupful wa- ter, two-thirds teaspoonful of cream tartar, butter size of an egg. Flavor with vanilla. Drop a few drops in a cupful of cold water, and If it is brittlk it is ready to pull. Horehound Candy.—Steep one table- spoonful of horehound in one-half cup~ ful water, strain and add one pint of sugar and one tablespoonful of vine- gar. Boil without stirring. Nut Candy.—Two cupfuls of water, two cupfuls sugar, three tablespoonfuld of molasses, three tablespoonfuls of vinegar, butter the size of an egg. Boll until it will harden in cold water. Buts ter a pan and cover the bottom with nuts. Pour over the bolled mixture and put away to harden.” When cooled & little cut into squares. = IME. MARCELLA SEMBRICH s trying to figure out how she can square herself with a young contribu- tor to the recent Polish day fund. The amount involved is part of a nineteen cent gift, graciously bestowed by three children. About 3 o'clock one day a canvasser climbed the steps leading to a fine old mansion. The butler opened the door to admit her just as the children were going for their afternoon outing. Mrs. Harrison was not at home. The | canvasser handed the butler an official looking card, asking that it be given to her later. Phil, the older boy, took the card and read: “Will you not help the women and children of. Poland? g “Five cents will be as gratefully re- ceived as $1.” “Why, I've got 5 cents,” he sald im- pulsively, delving down into his pocket. “Wait and TI'll get my bank!™ cried Jimmy, the younger boy. He quickly produced it and pounded out two coins. “Me, too,” sald little Betty, white capped and coated and shod. She couldn’t read, but the crimson and white badge of the faraway country # THE FUNCTION OF PENNIES & &_ little purse in the top of the round white muff, which she was carrying solely for effect, and gravely presented the entire contents. Then the boys started for the park opposite. But Betty seated herself on the topmost broad doorstep and stur- dily refused to move. There she sal expectantly until dusk, when she saw her mother coming down the street. She ran to meet her as the boys scur- ried across from the park. | The great event of the afternoon was related. Mother knew all about | what it was for and had stopped In uptown and given her own money, and she said she was proud of her boys. “Well, I thought we could afford te give 5 cents tb anything,” sald Phil rather arrogantly. “I gave two nickels,” broke in Jim- my. “And the card sald 5§ cents made her as glad as a dollar, so I made her as glad as $2. And Betty gave her some too.” “Bless your heart, Betty,” sald Mrs, Harrison, catching the little hand in an extra love squeeze, “and what did you give?” “All my shiny pennies—one, two, free, four—and I waited on the steps most free hours, and, muvver’'—the voice was very aggrieved, “the gurdy had caught her eye. She opened the and the monkey didn’t come yet."” # POIN o & e ’POWDER PUFF HANDKERCHIEFS. | MPHE latest handkerchief contains & pocket in the center which is meant to gontain a powder puff. To make these select a linen or silk of the same quality as the handkerchief itself and cut a square measuring three inches on a side. Cut a circle about an inch and a half in diameter in the center of | the square. The circle can be lurn@d\ under and neatly hemmed or feather- | | stitched in the same manner in which the square is applied to the handker- chief. If you make your own handker- r to have the square | the edzes to suit yourself. TERS FOR e CAARAARAAANAAAAA AN ¥ lole & "2 e bt HOLIDAY MINCEMEAT. CUPFUL cooked meat, two cupfuls chopped apple, one-half cupful seed- ed and chopped ralsins, cupful jelly, marmalade or preserves; a leton, a cupful brown sugar, a teaspoonful salt, one-half teagpoonful cinhamon, one half teaspoonful allspice, onhe-half nute meg, one-half cuptul strong coffee, one- quarter cupful vinegar. The meat used may be any portions of cooked steak, roast or boiled beef, veal or tongue, corned beef or mutton, The fruit m be apples, raw op stewed and portions of any kind of canned fruit or a variety of jellies, ms, preserves, etc., too small to be ed on the table. Mix all thoroughly, brown - -