New Britain Herald Newspaper, January 19, 1916, Page 14

NEW, BRITAIN DAILY HERALD, WEDNESDAY, JA,NUARY 19, 1916. WINTER ™MODELS HESE our {llustrations are all London models. The first de- picts a luxurious coat of seal- skin richly banded with gray wolf and lined with gray satin, bro- caded with dull metal threads. The characteristic features of this garment are depth and line, while the inevitable buckle has been modified to a jeweled clasp at the waist line. The set Is in natural raccoon, in- cluding hat, muff and collar. A large part of all European furs, it is said, are belng used .fn thelr natural tones, owing to the scarcity both of dyes and artisans. The other young lady, in the net frou-frou, is all tucked into an ex- quisite coat of tailless ermine and tete de negre velvet, with a hat en suite. This garment is fastened with a gold braid ornament designed to look like a huckle, and a smashing gold rose is powed just below the deep collar, which be made into a chin-chin. The street costume is & study in vlack and white and colonelcy. The skirt is fashioned of black cloth plainly cut, while the coat is of white satin richly ornamented with black silk braid and finished with a high Russian collar of black fur. The black hat is also of this peltry. The quaint gown, so reminiscent of the mid-Victorian era, is fashioned of black satin with Russian decorations and a Russian cross. Pointed fox af- fords & muff much more spacious than the new models seem on this side of the Atlantic, and the jaunty tilt of the hat is topped with pointed fox. A London expert writes: The new skirts are wider than they look, which means that the fullness hangs stralghter. Plalts are very popu- lar and are arranged in varied fashier. They are usually stitched down on the hips. The circular cut skirt, falling in godets at the hem, is greatly worn, and all skirts have lengthened a little. The long redingote is a novelty and often resembles a frock. It is speclally attractive over the one piece gown of thin fabrics. Many coats of knee Jength flare at the hem, while fitting the figure somewhat closely. The loose, well hung coat slightly drawn In by a belt or two parts of a belt is still sanctioned. For tailored suits the semi- fitted hip length coat is a favorite style. Certainly it is most comfortable for walking. Fashion has set the seal of her spe- clal approval on navy blue serge as if it were some noveity. English cheviots and tweeds in heather and other mix- tures and small checks, suedelike fab- rics, beautiful broadcloths, vicunas such as men wear, velveteens lovely in pile and color, gabricords, blue and black silk serges, these are to be our winter fabrics, Velvet and cloth, faille and cloth, cloth and taffeta, will be al- lied In many gowns. For separate coats veloursine and serge moufion as ‘well as fur cloths will be used. Colors to choose from are dark blue, grays under any name, mouse, fog, battleship or mastic, plum and wine shades, dull red, myrtle green, pansy tones and the whole gamut of beige and brown. Pastel tints have vanquish- ed the late brilliant, often harsh, color- ings, for we are sober minded In these days. All the same, it is allowable to show a dash of bright color in a lining or to point a dark costume with a gay stripe or binding. Bralding is the rage and is often com- bined with soutache. Metal filigree buttons are new. Bone and horn are the thing for tweeds. Crochet silk, jet and ivory, natural and dyed pearl in torpedo, ball and square shapes are all modish. Belts are frequently narrow. Buckles are a feature and have invaded our hats. Evening dresses are nearly all short, generally simple and frequently black. Gone for the nonce is all need for elaborate toilets, but the rest gown, the tea gown and jacket, the dainty blouse of lace, net or ninon, prettily inserted and threaded with ribbon, are now among the necessities of our social life. Hat crowns are high, and the cocher shape is novel. Black panne models are seen side by side with French satin faced felt and velours. Black velvet hats are worn. Ribbons of black and blue moire are edged with a narrow line of gold. The newest veils have a square mesh. Bead ornaments adorn many hats. Some of the season’s evening gowns are striking and picturesque in the ex- treme, not so much because of any elaborate note as because of their state- ly lines and daring use of black velvet and black tulle, with jet silver or span- gles. Tulle and jet form the trimming for many of the smartest creations of the season, and black velvet is especial- ly modish. Photos by American Press Association. DIRECT FROM LONDON CAAAAAAAAAAAAAAAAAAAAAAAAS g New Winter Silks CYVVVYVVVVVVVVYVYVVVVVYYVS ATINS, taffetas, charmeuse, surah, faille, georgette crape, marquisettes and sheer silk volles are among the new favorites in silks. Both satin and taf- feta are used in combination with broadcloth, serge, gaberdine and corded effects, Crepe de chine and crape meteor in light and dark shades are used for walsts especially. Marquisette aovelties are self toned plaids and stripes, broches and single and bouquet effects. Plaided chiffons are delicate Plaids In dark shades are not new, but the blending of the new dark shades has been developed in rich combinas tion. Crepe de chine is also plaided All sorts of plaids will be used for odd walst, petticoats, combinations and trimmings. Tableaux Vivants For Children TABLEAUX and statuary are mnot hard to arrange at home, and they are among the most effective enter- tainments boys and girls can give. I the boys can build a little plat- form from boxes and cover it with dark cloth they will find that their effects are much better carried out. A dark curtain suspended at the back of the platform will be a pleasing back- ground. Some authorities claim that red cambric is the best sort of curtain for home tableaux. It is especlally Cheesecloth is always effective in home costuming, and a glance at a picture will tell any clever little girl just how to go about the work of draping a Greek figure, for instance. Famous statuary may be cleverly rep- resented with just a very little study and prove far more interesting and entertaining to the audience than a play that has not been sufficiently well rehearsed to be “letter perfect. Quite wonderful lighting effects may be managed by the older children with ——— s = e\ good if lights are thrown upon It from the back of the room. A plat- | form stood before any dark velours | portiere gives suitable background. You can get the effect of marble with the small actor or actress by go- Ling over the face, neck and arms with pocoa butter, cold cream or rosewater | nd glycerin, then with pure white f powdered chalk. Fit a cap about the hair tightly and sew pure white worsted or wool upon it. Wear white shoes. | two drop lights, one for the “foots” |and a higher power for a “spot. | Caps of different shades of crape pa- per pulled over the “spot” give fasci- | nating color effects. Interesting chil- dren of history, favorite historical characters and each child in his own ‘moment of highest dramatic expres- | sion are all poses to be seized upon. | The joy of living pictures is that all | the children can take part, from the | biggest, roughest boy as a brigand !down to the baby taking a nap. LLVVVYVVVVVVVVVVVVVVVVVVVVY) ZComparison of Food Values CVVVVYVVVVVVVVVVVVVVVVVVVVe PORTERHOUSE steak—1,100 calories per pound. Cost, 40 cents. Eggs—1,270 calories (2 pounds). Cost, 40 cents. Beans (dried)—1,520 pound. Cost, 8 cents. Rice—1,620 calories per pound. Cost, 10 cents. : Cheese (full cream)—1,885 calories per pound. Cost, 28 cents. Peanuts—1,775 calories per Cost, 12 cents. From this it will be seen that for the same amount of nourishment we can pay either porterhouse or peanut prices. Of course we do not want to live on an entirely meatless diet, but once the habit of eating other dishes and of trying new foods is acquired we will be surprised to find how many cuts of meat, how many other foods, we can use instead of the expensive kinds. Other nations, poor in meat supply, have solved the difficuity by extending the flavor of the meat. To this end noodles, dumplings, casserole and sim- ilar dishes are used, with much gravy and flavor, but little solid meat. As a nation we eat too much meat, and this era of high prices may help make our cooking better and force us to increase our brains to meet the increased cost of living. calorfes per BOOT FADS. ELVETTA boots are the Ilatest thing in footwear. They are made | of very fine soft suede leathers which are dyed to match all the lovely rich colors of the cloths'and velvets appear- ing in the autumn sulits. They are quite as soft as satin and are molded to the foot almost as a glove is to the hand. As the name “boots” indicates, they are cut very high and may be had either in buttoned or lace effects. The lacing, by the way, is the old fashioned sort, straight | up the front of the shoe. Very little is | seen of the side or back laced footwear of last spring. The new boots have the Louis XVI. heels, which are covered with the fab- ric. The effect is wonderfully smart when boot and suit or dress match. Of course these new boots are high priced, but for those who prefer plain black laced or buttoned shoes with the Cuban or Louls heels the latter are to be had with white or black stitching for pound. | | half the price of the more novel styles. :““0“0“000000““0““ JET IS HIGHLY FASHIONABLE $0000000000000000000000000 JET is highly fashionable just now. Necklaces of it may be had from 50 cents to $5, but unless one knows how to distinguish good jet from bad there is not much bargain value in inex- perienced purchases. Some of the jet is known as “Italian.” That appellation is used to distinguish it from “Whitby” jet, which is mined. Contrary to its name, Italian jet is not found in Italy, but is a manufactured composition. Ordinarily women who like jet are also fond of pearls—going, as it were, from one extreme to another in color and lack of color. Imitation pearl bead necklaces may be had just something less than $1, and th fastened with ten carat gold clasps. Our illustration suggests how bits of old jet may be fashioned into up to date jewelry. The necklaces are of hand wrought dull gold, and the pen- dents are jet, jet and pearls, and jet with onyx. Beautiful workmanship gives the attractive results. are now for | OAAAAAAAAAAAAALAAAAAAAAAL : 4 Warm Meats Cooked 14 In the Casserole SVYVVYVVVVVVVVVVVVVVVVVVVVe VWHEN the making over of cold meats into warm dishes is in question, consider the casserole. By its use even the smallest scraps of meat, vegetables, sauces and gravies can be used. When the Sunday joint of roast beef has been served hot and then cold | make a delicious lunch or supper of the 1,,(‘muins if there is insufficient for a | dinner. In the bottom of the casserole |put sliced potatoes, a carrot and a | couple of onions, small, chopped, and, if on hand, a few mushrooms. Over this pour the gravy left from the meat, |or, if this has been thrown away, add water seasoned with pepper and salt. Put on the cover and bake in a slow oven for an hour. Half an hour before serving lay the cold meat on top of the vegetables, replace the cover and continue the baking. Cold roast of lamb will prove a very tasty dish cooked in a casserole with | green peas. The peas are boiled and placed in layers in the casserole alter- nately with slices of the lamb. The liquor in which the peas were boiled is thickened and poured over, the cas- | serole being set in the oven until the | meat has heated through. Served with |mashed potatoes, an appetizing meal |is the result. When cold peas or other | vegetables are on hand a white sauce |can be poured over or any gravy that | may be available. The liquor from the | peas is not absolutely necessary, though it adds to the nutriment of the dish. A very delicate dish for a dainty lunch or a meal for an invalid is a combination of chicken and mushrooms prepared in a casserole. The mush- {rooms are fried in butter very lightly; [then a tablespoonful of flour mixed with a scant cupful of milk is poured lin and cooked until creamy. The | mushrooms and cold chicken are pack- ed into the casserole in alternate layers and the creamy sauce poured over. The dish is set in the oven until the | contents are heated through evenly. A novel way of using up cold rice s |to cover the bottom of the casserole | with it in quite a thick layer and re- cook it with raw eggs. Make as many depressions in the rice as there are eggs to be cooked and drop one egg (broken) into each space. Season with salt and pepper and drop bits of butter over rice and eggs. A still more unusual dish is made from cold veal. About one cupful of the meat diced is mixed with one dozen almonds chopped and blanched, salt and pepper to taste and a dash of paprika. This mixture is held together with a beaten egg and formed into small balls These are laid in a casserole and covs ered with stewed tomatoes. The covel is put on and the dish put into the ovef for half an hour. ——— -c- Washabie Glace Gloves - A T last we have the capeskin glove—a glace that can be washed gloves. “* doeskins, do not fmmerse these hana by alpping a soft cloth in gently rubbing one way. and with combination stitching. for only 79 cents. Unlike They should be cleaned on the warm water and any good white soap and They come in nearly every shade of tan and gray At sales one The cut also shows a modish sailor with pendent doodabs of may find these popular novelties bea- -~ which edges the collar and deep cuffs.