Norwich Bulletin Newspaper, September 25, 1920, Page 2

SOCIAL CORNER l’.fll'll!. The Army of the Corm. Alas for the valiant army of the corn, that stood In pride Through summer suns and summer rains, upon the fair hillside. No more we hear its pleasant song as weat winds pause to sway Its tasseled heads and rustiing leaves upon their eastward way. Its conquerors came with flashing steel, and lald the bright heads low; Its leaves that tossed with joyous pride lie heipless, row on row; It nevermore shall greet the dawn, with ripened, yellow ears, * Or dare the forces of the storm, with all its fearless spears. . Full soon the buhrstone's gnawing teeth its golden grains shall tear, The kine shall trample underfdot stalks that stood so fair; it the western winds shall search, and o'er its fall shall grieve, And where it stood, the Winter Fnows F their winding sheet shall weave. But when the spring shall cGme again, the husbandman will" strew Its kernels ripe, and mother Earth shall give titem birth anew; And on the hillside it will stand with all its spears unfuried, its For ARROGANCE IN:SELF INCITES 2 e - cord piped into thie top. It gives a pret- ty finish and can be ripped off easily. Use vaseline to black the stove. ‘When the stove is cooled rib on-the stove with an old pilece of fiannel, rubbing’ the’ niewel and all. - It saves your hands and the hard labor connmected with blacking the stove which has always been a bug- bear. v N S BTHELYN. TESTING LIFE FOR THEMSELVES. Corner Griends: One of the greatest wastes of nerve force and words comes from sage advice given the youns. How we reiterate .the ,“Don’t do thi%” and “You should do that! only to find thpt youth goes beunding-om very much the same, eager to test for itself, wishing to gain its own experience rtaher than to profit from that of others! Of course our children stumble over rough paths that we would have made smooth for then. Equally; of course, they fall into traps that we would have removed from their paths. But why not? Did you not gain our life experience in just that we», and did we always joy to listen to the advice of our oldef friends? Indeed we did not! Yet, in spite of all that most of us kept out of serious trouble:; many of us have managed t& accomplish some of To fight again, with courage bright, the | life’s work, gain sofme of its joys.: Our hunger of the worid! ~—Ninétte M. Lowater. CAN CUT SUGAR BILLS, ial Corenr: We have all of us > importance of saving in the past The need of it isn't past by and while the price of sugar any is dropping we must not forget that we can still further reduce our sugar bills i means on One-fifth to one-quarter less sugar ean be used in making jellies and jams and another sugar saving wrinkle is to add one-quarter teaspoon salt to each cup of fruit juice for jelly or pulp for jam, marmalade, and conserve. In the case of non-acid fruit this makes the absence of the full amount of sugar less noticeable. The salty taste will disappear after the product has stood for a few weeks, but the flavor will be much the richer for the addition of the salt. Salt was so used in England during the war. With fruits of pronounced flavor, or where lemon and orange peel or Spices are used for flavoring those with mild flavor, various syrups take the place of desire even during the canning sea- part of the granulated sugar. Usually half and half is the proportion used in substitution. Save where there is a chance. MARY J. THE TOMATO, Social Corner Sisters: Here are a few ways of working up tomatoes. I think you will like: Tomato Butter With Apples: - One-half peck apples, one-quarter peck tomatoes cook and put through sieve. After strain- rig add tyo pounds sugar, two teaspoons cinnamon. one teagpoon ground tloves, one teaspoon ground allspice. Cook over a very olw fire for two and one-half hours. Delaware Temato Bufter: Omne-quarter peck apples, one-half peck tomatoes; boil together until apples are done. Add five pbunde sugar, one-quarter pint vinegar, one-half cup syrup, one teaspoon ground clove: spoon cinhamon. Bofl slowly umtil thick. Chili Sance: Take one peck thoroughly ripe, red tomatoes, scald and peel, rub- ing the skins off. Chop fine, then mix with eight white onions, choppea. Put over the fire and fifteen minutes after they begin to boil add one pint of good =ider vinegar. Mix together ome table- tpoon each of ground cinnamen, allspice, ofoves and black pepver. Tie in cheese- cloth bags and add to the mixture. Sim- mer slowly for four hours, or until it stirring often {o prevent burn- n sufficiently thick, take out the bags of spice. add one teaspoon of mus- tard, wet to a te with some of the sance, using ginger, cayenne pepper ano slt to tastc. When this is well sea- soned and mixed, bottle and seal. Keep n cool, dark place. Baked Tomatoes: You need six toma- toes, some bread crumbs, a little butter, onion, cavenne and salt. Scoop out a small hole at the top: fry the bread srumbe, onion, etc., and fill the holes with this high up as possible; then bake the tomatoes in the oven and take sare that the skins do not break. Salad: Take one quart of Best .2 and drain in colander; cut the tomatoes quite fine, and add a finely nmfinced onlon, a level teaspoon of salt, and half a pepper, a heaning tablespoon of sugar and one of vinegar. Mix well togather, and serve. Tomato Chutne; Cut up and peel twelve large tomatoes, six onions, chop- ped fine, one cup vinegar, one cup sugar, handful of raisins, chopped fine, salt to tante, one-half teaspoon of cayenme. one- \alf teaspoon white pepper. Boil one hour and a half, bottle or put in stone | sar. Spiced Tomatoes: Put in a porcelain kettle one pint of good cider vinegar, four pounds of sugar, one-half ounce of cloves, and one ounce of cinnamon in o thin mustin bag and let ‘boil until ciear, | hen put seven pdunds of ‘whole tomatoes (pecled) and boil for two hours. Put in a stone jar. It will keep for months. Tomato Catsup: Scald and peel ripe to- matoes, cook until soft, and press through a sleve. To one gallon of ihe tomato add one pint of vinegar, two tablespoons of salt, two tablespoons of mustard, one of alispice, one of cinnamon, one teaspoon of black pepper, one of ground cloves, and one red pepper pod without seeds. Sim- mer an hour or more. Put in jugs and sork tight. Tomato Toast: Stew sufficlent toma- toes to make on epint and then season wnd add two tablespoons of butter and ‘wo weil-beaten eggs. Pour over the but- i¢red toast and eprinkle with parst +Kind regards to all. EASTER LILY, THINGS WORTH KNOWING. . Members of The Social Corner: Do you mow that old felt hats make good lamp Wicks? But be stre and cut them narrow spough. Old felt hats also make good wles for ehoes that‘are worn. - % You can utilize your oid undervests if 3e bottom part is in good condition, Cut the tops, dye them and eew them t8gether. Cet a circular skirt phttern vpur size, cut out a deep yoke length, sew tapes along so it won't sag. Now ke the pleces which arc whole from ypur old silk dress and make a ruffle secording te yeur cioth. Bind the jersey tdp and sew the silc ruftie on with a Every Woman Wants' I pitable way of years ago. own mistakes have bad as many lgssons for us as-oeur successes and taught us what the latter never could. Can we not trust our children to do as well? Even it we think that we cannot, facts remain the same. The petulant indif- ference to the gray caution of mistrust- ful age still dominates youth. The boy and the girl remain eager to make life for themselves, with vivid impatience calling the days to them. “We have ex- periences you never had!” they cry. “How can vou teil-?” So why attempt the impossible and wear ourselves out in the attempting? 1f we can surround them With the hest that we are, the best that comes within our power in the way of environment, instill strong standards of right and wrong in the early days when character is forming, we have done about all that can be done. Each forh himself must discover life. S E D. GREETINGS FROM BISTER READY. Social Corner Sisters: Good morning! How are you all this lovely morning? I would like to take you all by the hana and look into,your bright and smiling faces, but as I cannot do that I will make my bow and say, “How do you do?" I presume it is safe to say you think I have forgotten vou, but this goes to prove 1 have not. Your days of gathering and my laboring days do not agree. Even Aunty’s date is on the last day of our working day and all the others will be play days. We are now blessed With the working days and the rest of the week we can play, but Social Corner days are all Wednesdays. If some were on Thursday we could be there. I suppose that makes up a great part of this bitter with the sweet. No matter where I £o or where I am always spotted as “Ready of The Social Corner.” 1 was talking with.a stranger recently and she had spotted me as a Social Cor- ner sister and When Some one told. her she said I had thought_so. I think 1 had better change my name. I had a very pleasant ten days' visit with Sweet William. It was lovely wup theme. The country for mine. - 3 I was glad to read letters from the old_writers. T With best wishes to all T remain un- til further notice, SISTER READY. BECEIPT FOR SOAP FROM GREASR WANTED. Dear Soctal Sorner: Will ‘some one please ‘'send in a recipe for making soap from aceumulated grease, and oblige % MEDDLESOME. Meddlesome may not understand - the rules but all writers to The Corner should send their correct name and address with their pehname.-~Social Corner Editor.) GETTING READY FOR TWO GATH- ERINGS. Dear Sisters of the Social Corner: How are you all this nice cool morning? 1 suppose you are all busy like myself, canning, pickling and _preserving, also jelly making. This cool weather is fine for such work and it is nice to feel that we do not have to worry over getting sugar as we did a year ago. Eliza Jane: In Aunty No. 1's letter she hopes you are recovering from your fail. How did it happen? . Hope you will be able to meet with us all at Aunty No. 1's. I was looking forward to see- ing you there. Hope it will be aB nice a day as it was last year, and also as large a gathering, Aunt Mary: Do you think you will be able to get there? You can get a jitney from Yantic post office to take you there and back very reasonable. You would enjoy it ‘I know. The place is ideal for a pienic, and Aunty is a very nice host- ess. In the Social Corner page there is an- other new name' added. Naomi No: 3: You are welcome and hope you will fry and meet with us at the Buckingham Memorial Oct. 6th, Brownie: Do you think you can™ get offt for that day.' Robin would like to meet you then if all goes well. Nellie Bly: Don't forget your auty. Hoping you are feeling better. Best wishes to all Cornerites. % SCOTTIE. THE GOOD OLD DAYS OF YESTER- YEARS. Dear Editor and Corner Sisters: It is hard to realize that summer is gone and autumn here., In looking back it seems as if we of today do not enjoy as people of years ago. We undertake too much and too much is expected of us. As years pass customs change and vary to keep in tupe with the styles me- thinks. We older oues can recall the pleskure and weleome which showed in our parents and grandparents’ faces, when word was received' that some friend friend or relative was to visit theth for a few days. The time inter- vening Was not spent as it is today in cleaning the whele houses and = tiring one’s self all out. In those days (they had no auto dust then) . roomss = once cleaned remained so. Of/ course the liv- ing rooms were gwept and ousted, and the pantry shelves were filled with good wholesome finely flavored food and still ome ‘was not overtired and had spare time to do as they pleased. The guests, friends or relatives received a hearty welcome from their hosts who were glad to receive and entertain them not in the manner of today but in that kind hos- Rides were ‘enjoyed, also walks about the farm and not the least of their pleasures was the meals, which were ample and well cook- ed. The desserts although not the dainties of today were delicious. Friends in those days looked forward to taking their sewing or knitting work and spending the day with others and i baving them visit them in return. Callers “frequent and usually treat- ed to Adfaething ihe gogd houkewife had on_ ha " |everything just so, R ko should return it. - ford to entertain as we were entertain- ed, but we can do so in a simple and pleasing manner, and not use. l:pn;vg one’s strength ana perve forge | fia' sacrificing our- self ‘and family to set- before them' a sumptuous repast for the .sakeé of ‘@p- Dearances, A good appetizing meal doesm't con- sist of nn extravagant one far beyond our means. 2 Let us remember the customs of years ago and share with others what we have in a genial and jovial manner which i-l truly: entertaining to the guests and which will be appreciated because it is true hospitality. X 1 believe more pleasure wouid bs tak- en if we indulged in frequeni calls and in spending thé day with neighbors and friends as of old, instead of ne formal cails of today. 1 presume you are all busy preserving, csnning and pickling. Test wishes, DIANA, TOMATO PRESERVES. ! Dear Sisters of the Social Corper: Many of you I know are accustomed to can tomatoes for use during the winter, but preserved tomatoes are delightful during the cold days. « Use the small pear shaped yellow te- matoes for this purpose. Place a few -at a time in a wire basket, plunge them into beiling water to cover; let stand one minute; dral d peel. Repeat un- til five pounds have been prepared. ‘Weigh three and three-fourths pounds of sugar and arrange tomatoes and sugar in alternate layers in a preserving ket- tle, having the' bottom layer tomatocs. Cover and let' stand until the juice is well drawn out ‘(about thre¢ hours) Wash, cut lengthwise in’quarters and Te- move the seedd and white cores from two large firm lemond and two large, heavy oranges. Then cut crosswise in very thin slices, cover with cold water and let cook until the skins \are soft. Drain and reserve the water. Skimilo- mato from the juice, add the water drained from the lemon and orange rinl. Stir until the sugar is diseolved; briag to the boiling point and let cook until syrup drops from the tip of spoon like strained honey. Add tomatoes and eor- tinue cooking until the tomatoes ar transparent ; add lemon and orange riad, one-fourth pound of preserved Canton ginger cut' in wmin slices and boil five minutes. Drain. in a colander; return syrup to the range and let boil rapidiy ten minutes. Put tomatoes into half pint sterilized glass jars filling them half full, Then fill jars to the top with the boiling syrup. Place mew rubber rings on the jars, set sterilized covers in place| and seal The recipe makes six pints. with no superfluous syrup left over, as is apt to be the case when preserving these small tomatoes. Use no water ex- cept that in which ‘the citrus fruits were cooked. The ginger may be omitted. Best regards to all members. 0.1 C. THINGS GOOD TO KNOW. Dear Sisters of the Corner: I am sending you a few very valuable hints: When potting plants or bulbs, place a piece of muslin over tRe drainage hole in the bottom of the pot. I have had quite a time trying to keep my layer cake from slipping down one side and making my cake uneven. I tried putting a round cake tin over with gaod Tesults and I found to by running in a clean broom splint, that would hold it. When I went to cut my preserved cit- ron for my fruit cake last year, it was o hard it was almost impossible to cut it small enough for the food chopper, then it was very difficuit to grind it. I poured hot water on it and placed it on ‘the back of the stove until it was per- fectly soft. After that I had no trouble in cutting it up. To whterproof cloth, take one gquart of linseed oil add about one teaspoon of powdered rosin and cook until the “boil- ing point is reached.* Then apply to the cloth with a paint brush. ' The cloth when dried will be waterproof. I sew up tubing, leaving both ends, and hem and trim bot hends alike. Mak- ing them just the right size, they will not slip off. I used to button them on, but they, are much more attractive in appearance without the buttons. Naphtha soap for cleaning shoes is very good to remove stais. After using| o polish that is sold to polish them, I tried 50 many things until I struck this which will clean them, and make them look like new without turning them dark. Brush off all the dust, then wash with a soft rag using naphtha soap and warm water, and rub until the stains are removed. ~Let them.remain in the sun until dry. Then polish with any good russet polishing paste and rub until the proper gloss is obtained. This method will remove dark stains and srease, and the shoes will look new for months longer than usual. BETTY BROWN. USE APPLES FOR VINEGAR. Dear Corner Writers: If anyone has a surplus of apples in the home garden,! they can be used for vinegar, as the price is up to the tep notch and would be higher If there were any more notches. Last year I cooked and let them drain and was told it would not amount to anything; but it did, only rather slowly. Now I am using the meat chopper for the cider mill. A pint of water is added to one quart of the pulp and it is better than some cider .purchased in the past. The product will not be as well flavored as that in market, as the apples are washed, the decayed parts removed, in- cluding the worms and the accessories. Grapes are prepared in several ways, but the most common is to have the wa- ter nearly. Cover them and simmer for 20 minutes or longer and then drain. The pulp ean be cooked the second time with good results. Use one cup of sugar for three quarts of juice boil over a quick fire, skim off the froth and bettle while hot. I\am going to make vinegar or try some of the leftover portion. ~ For marmalade add three-fourths of a cup of sugar o 2 piant of the pulp. Cook slowly until it will jell, My letters this' month have been on ia little of this is likeiy to be used at a jtle. covering all with one quart of the Dlay 80 as plenty ::wlddbe dng: today. !!Mr made a happy one. boys bring their playmates ‘them to dinner or luncheon, a der if my oldest son, Who has stored memories that ‘will warm in the stormy, wind-tossed days of later lifg? I.rbha' fl!{::‘h precept and ample, absorbing fundamen true character? As I look back and see 3 think that I did not really know my ewn child. I knew his outward appearance, and his physical wants, but not of the warm, innermost heart of him, his lh.i 3%_; 1 : i P i 28 E % boy, but in my wisdom mapped out his career and trie tc bepa him to my own way of thinking. mti is why I ask, “Do you parents recognize your respon- sibilities to your ;;mu a ’hunm being nd as a citizen of orrow? Eri GUESS WHO. APPLE PRESEBVES. Corner Sisters: A shelf full of apple bitter will go a long way in cutting down the high cost of dairy butter this winter. It can be made easily emough, and if the flavor is varied no one Will weary of it. There are but two cautions to observe in making apple butter—see that it is thoroughly boiled, and watch carefully to prevent burning. Apples burn readily in cooking, but. closc watching Will avoid this catastrophe. Apple Butter, Pialn: Five gallons of sweet cider, 1 peck of tart apples, two pounds of brown sugar. ~ Core, —quarter and pare the apples. Boil the cider down to half, then add sugar and apples and sair well. Contipue boiling until a solid, soft milk is forfned that does mot sepa- rate, then pack in hot sterilized jars and seal. If apple jelly is made the pulp remain- ing in_the jelly bag after the juice has dripped through may be used in making : a spiced butter that is excellent as an accompaniment to meat. Turn the pulp into the Eieve and press witlf a potate masher. Measure, and to each two cups of pulp add one-quarter cup of Vinegar three-quarter cup of sugar, one teaspoon of ground cloves. Simmer until thick, then pour into small glasses and seal. It is better to usze smail containers rather than the large pint or quart jars as only time. Ginger Apples: Five pounds of apples, four pounds of sugar, one-half pound of ginger. Place the ginger in boiling wa- ter and leave for several hours. Core, quarter and pare apples and leave in cold water. Bring to a boil the ginger water and one quart of plain water and boil for five minutes. Place the apples in this and continue boiiing for 45 min- utes. They will then become almost transparent and should be packed in hot sterilized jars and sealed. Apple and Quince Butter: 24 apples, 12 quinces, three lemons, sugar, water. Pare and core fruit and weigh. Then measure sugar and water allowing three- quarters pound sugar to each pound of fruit and one pint of water to each onme! and one-half pounds of sugar used. Throw fruit in cold water and stew parings to make syrup. When parings are boiled, strain and set aside to cool. ‘When cold mix with fruit and boil quick- ly continuing until the fruit is smooth | and thick. Then add the sugar and lem- on juice, cook for an hour longer, stir- ring frequently with a spoon. Ordinary apple butter may be given a different flavor by the addition of mint., leaves or a few drops.of ginger syrup or powdered ginger—a matter of taste. MOUNTAIN LAUREL, SOMETHING YOU'LL LIKE. Corner Friends: What a u at it is 1o go into or by the home where pick- Ing is being done? I alwavs fecl iike stopping and making inauires for ary new recipes for somehow Gilir PuODICS methods fascinate me. I am sending two recipes which I know those in the Corner will like: Sweet Tomato Pickle—Let stand over night six large onions pared and cut in- to small pieces one peck of green toma- toes sliced, and a ®prinkling of salt. In the morning drain and add two quarts of Water and one quart of vinegar; boil for 15 minutes, drain (throw away this vinegar and water) and add to the pick- les 2 pounds granulated sugar, two quarts of fresh vinegar, and onme table- spoon mixed whole spices (these come together in a_ package and can be had from most grocers.) Boil this mixture for 15 minutes more, ‘and put either into a stone jar or seal in quart-size presery- ing sars. | Corn Relish—15 ears sweet corn, one bunch celery, one small cabbage, thres onions, one green pepper, two quarts of vinegar, two cups brown sugar, three- fourths cup flour one-half cup salt, one teaspoon mustard, one red pepper. Cut the corn from the cobs and place it in the preserving kettle. Chop the other vegetables and add these also to the ket- vinegar. Mix the remaining the vegetables point and let Seal in jars, flour, salt, mustard and vinegag and add this to bring all to the boiling simmer for 45 minutes, FRED'S WIFE. CLUB MEE®ING OCTOBER SIX Dear Social ~Corner Sisters and Friends: Just a few lines to see if there is any of the sister who ever heard of a Tobin that made a nest as late in the season as our sister robin did in August. I think that this is very rare, don't you? Well, the old saying “Better late than never.” Probably they wanted a good warm nest for-mext winter, and it it is 28 cold as last winter I don‘t blame her. Areabella No. 2: Wikre are you? Haven't seen you for a long time and Bob White. Calla Lily have missed you also. Hope that we will see all of you at the nmext club meeting which will be October six. Blossom: Isn’t it about time for you to show your smiling face, which we miss so much. We were all 80 glad to see Aunty Price and Deliah Deal. Married and Happy: Where are you| and lots of others? Hope to see you all fruit subjects. These are busy days for housekeepers, BLANCHE. YOUR CHILDREN, Did you ever look into the laughing eyes of your baby boy and calculate just how much in doliars and Tents he means to your, or might mean to you through life? No? Isn't it possible to sum up ex- actly on the credit side of the ledger his little plump body and his crumpled corn- silk hair, and to add up the value of his funny little twisted smile. court” of our state has been able to make an estimate of the value of a child’s life was $1,000. It was sai, “In its wisdom and might, ‘that mno jury verdict tn that state shal stand for mere than a thousand dollars in favor of parents whose child’s life has been been lost through negligence,” and went on, Oh, so eagerly, that, “as a rule children are not objects of iIn- come, but objects of expense.” Of course it is an impossibility to fix a mere dollars and cents value on your ‘child’s life. - S Some of you sisters of the Cornet may not think as T.do. I think the debt that parents and the nation at large owe to the ‘prevent many from being as our ancestors. But. even if _Jow we can by our cour- children -is 80 great that all the riches I was reading today that “the supreme |- to his parents, and the figure given |Stopped at Mrs. Peckham's to attend the at the next meeting at the Buckingham Now don't forget the day, Wednesday, October six. With best wishes from NELLIE BLY MY 'VACATION IN FRANKLIN, Dear Social Corner Friends: When the symmer months were coming and the days were growing hot, and everyone was longing for a cool and shady spot, then I “kissed” the office goodbye and to the Grand Central I did ride, and rods tiil T came to the “Dew Drop Inn"—in Frank- lin. K Aug. Tth was a beautiful day to be glad in and to travel One day on the road to Lebanon weo missionary conference. There was a hap- py gathering, luncheon was Served on the lawn, but I regret exceedingly not to have had Rev. Mattheson’s talk on why he was going to India verbatim. T enjoyed shopping in the ecity, becanse it meant to be able to get what you wanted which seemed such a ip when we realized that we were “seven miles from 2 lemon.” It was interesting to see the stores and contrast with New York even the M. D.'s office where you can get doses of “bullets” for the asking, never mind the price. One day C. I. S. had a party and we all were' invited for coffee. Our bunch ac- growing in. our forests, hidden in the .ground, and !urhd in mines, also all the 32 motiing soraparca tait. Cue catres .as nothin; L wr% the “people .of tomor 7 and we should let them have the right kind of food 50 2% te build them up physi-| cepted the invitation and set out, not in our Pierce-Arrow, because gagoline’s too high, but in the chaise for bonmy Scot- land. Some scenic railway! We did mot have to get out and get under, but we (Continued On Page 14, Column 4) THE BLOUSE IS MOST IMPORTANT With the Suit, a proper Blouse is indispensable. We show some which are exqui- sitely tailored, for use where a certain trimness is desired, and the finest workman- ship will be found also in the designs of a more lay, frivolous character. URPLICE OVERBLOUSES in a combination of filmy Georgette and rich Satin are a no the season which ity of proving very pleasing, ey really the very newest thing out, and the price is but $7.50—remarkably low for the style and the quality. AFFETA models_are both servicabl broidery of contrasting colors is used effect in some of them, and d. of self material gives a distinctive note to other: Black and most of the wanted :olorin%u will be found at the very reasonable price—$10.00. REPE-DE-CHINE seems to favor, and the: will give the service that a gao: it show. taboo. L We Show Pleated Skirts As Low As $10.00 and As High As $19.75 PLEATED PLAID SKIRTS colorings. Have You Selected Your New Hat Yet? IT IS HERE WAITING FOR YOU The wonderful array of Hats upon our tables and in our cases will certainly make appreciate the really beautiful. Models direct from the exclusive designers of New York, and clever copies and adaptations of the smartest of the season’s styles make our showing the most complete. / A MAGNIFICENT SHOWING OF HATS AT $7.98 an appeal to all those who We have just received them—and ‘they are good. “good,” we mean just that. The worsted fine /and firm above the average. ¢ truly smart, and shown in a variety of pleasin OVERBLOUSES, some in slip-on and smart. . Em- reat g ty knife plaiting are certain) ks Crepe will. We WE ALWAYS CARRY A SPLENDID STOCK OF BLOUSES IN LARGE SIZES Dame Fashion Said That the Skirt Should Be Both Plaid and Pleated THEY ARE CHARMING, TOO. first glance you might think that the beautiful worsted fabric stripe design. right here that the cloth Skirt is “the thing” this Fall. to the plaid which looks like a stripe. 8o cleverly have laid, that the coloring of the plaid, in one direction, until the wearer walks or moves does In this way one of the great objections to plaids is overcome, and even rather mature forms do not look amiss in a pattern which was always At was of a By the way, let us say But let us get back the pleats besn concealed, and not Actually Worth $25.00 in texture. The workm Above all, the re BUY ONE SATbRDAY This season we will make a special showing of Hats, ts, in clever sports. shapes. are showing charming models at all prices from $5.98 to $12.50. UT AMONG THE GEORGETTES will be found the greatest opportunity for careful selection, as our stock i both simple and elaborate are to be seen. are used with striking effect kinds have been requi of these pretty Blouses. Among the laces be found real Filet, Valenciennes, and Venise, and the very striking Hardang particular note of When we say I-wool, and very $19.75 ng priced at $7.98. To do this we have searched far and wide that we might secure the most varied as well as the most attractive showin, There are Hats made of Lyons Vi vet, and others of Satin Antiqu med, and smaller soft H i e here to everyone—and the values we offer are wo ied. Embroideries Beads and laces of all tioned to add to the beauty exceedingly v: . Each of thess gives i y and charm, charming as a whole. The $3.98 and go from that,te | For the Figure . Which Is No Longer Slender Diet and exercise are all right when the pointer on the scales insists upon registering higher and higher. You may starve yourself, and sweat, and roll, and massage, and breathe deep, according to all the published formula, and some which are not published. Do it all, it may help. But Don’t Forget That a properly designed frock, or suit, or coat, with lines which seem to forget the unwanted curves—which appear to increase the height, and decrease the width—don't forget that this properly designed garment will take away its quota of undesire ed weight. We Specialize In Large Sizes—We Can Fit You | PR SRS e Thare large Hats, feather trim- * I’"IIIL' street Hats which will COME IN SATURDAY AND SEE THEM