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Fashion and Household Suggestions 
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Jan. 21, 1916, 
FOR THE 
CGOLONE??sS 
' LADY 
| JUDY O’GRADY’S PAGE 
Spring Fabrics. 
‘HE shop windows are filled with 
lovely, soft summer fabrics and 
even now careful women are planning 
their spring wardrobes. Every day 
one may see them in the stores with 
their little notebooks and_ pencils, 
busily collecting samples and figuring 
with thoughtful mien “how many 
yards of material thirty-two inches 
wide will be required for size thirty- 
four, if five yards of forty-five inch 
tnaterial are required for size thirty- 
six? And if itis’ a bordered ma- 
terialr” ~Thus it goes. 
These bordered materials are to he 
quite in the foreground this season. 
i hey include voiles with lov ely flower 
borders and voiles embroidered with 
flowers and scallops. Blue and pink 
erounds embroidered in white are 
first favorites with white grounds em- 
broidered in colors a close second. 
These flouncings are very delightful 
and are about forty-five inches wide, 
requiring about five yards for a dress 
pattern. For the home dressmaker 
ii is an easy task to make a chic little 
gown of these materials with a great 
saving of labor, too. 
In figured voiles you may have large 
flowers, small flowers, pink flowers, 
blue flowers—what you will so that 
vou have flowers, all gay and sum- 
mery! Striped voiles will continue in 
favor, particularly for blouses. Pink 
and coral seem to be the leading 
shades, and lavender is being shown 
a bit more this year than formerly. 
Some of the stripes are quite. broad 
and others are narrow, but in the lat- 
ter case they are grouped together in 
such a way that the effect is much the 
same as that of the wide stripes. 
The new white skirts for southera 
and spring wear are models of smart- 
ness and practicality, both 
terial and cut. . Among the cotton 
goods that are being used this season 
for white skirts a new gabardine 1s 
as to ma-. 
prominent. It has a wide stripe, 
mercerized so that it presents a dis- 
tinct contrast to the gabardine back- 
ground. There are some new crepe 
novelties that will be much used for 
their durability and easiness to laun- 
der, as well as for their undoubted 
qualities of style. An innovation 1s 
called French knot material, which 
looks as much like the reverse side of 
honeycomb cloth as anything that has 
gone before it. This material will be 
much used for white skirts and is 
very good looking indeed. There are 
some skirts of washable silk that sug- 
gest an opportunity for a less “‘sportsy”’ 
skirt. ‘They are made with shirrings, 
or plaits and have numerous straps 
and pockets. Serge and flannel are 
back in all their former glory, as prac- 
tical as ever and, perhaps, a litile 
prettier than before.. I saw’a white 
flannel skirt the other day that was 
all a white skirt should be. It was 
quite short and full, it was plaited and 
stitched over the hips in a very tailor- 
ed fashion. A wide belt, with large 
‘ 
buttons, fastened the waistline. An-- 
other skirt of wool Bedfotd cord, 
which material is a promising new 
member of the white cotton of that 
name, had pockets, belt and buttons 
outlined in black leather. Corduroy 
skirts are still in the mode, as are 
awning stripes, and to these have 
been added the new leather skirts. A 
strange material for spring, that! But 
its obvious’ qualities will make it a 
favorite for out-of-door wear. 
Chafing Dish Cookery. 
HE use of the chafing dish offers 
many a possibility for tempting 
cookery, but only under proper con- 
ditions; otherwise, the chafing dish 1s 
a delusion and :a“‘snare. .“Lhes ‘first 
point to be considered is the selection 
of the dish, which should be substan- 
tially made, easily. cleaned, simply 
operated. It may also be quite inex- 
OUR AIM [8S THIS: 
A jewelry store must have the confidence of its patrons in peculiar degree. 
The average buyer of most things sold ina jewelry store must take the store’s 
‘word as to their quality. 
Few people are expert enough, for example, to know the value of precious stones 
or the fineness of gold. 
We hope to merit your entire confidence throughout this year and all the years to 
come. 
F. S. Thompson, seweier 
164 Main Street, Gloucester 
pensive. a 
The care of the chafing enh Tea 
quires a little consideration, alsor i) lam 
is well to avoid washing the nickel. | 
To clean the pan, wash the inside 
with warm water and, if particles of © 
food or grease still adhere to it, sit a 
If further treatment is necessary, rub 
with a cloth which has been dipped in 
grease and salt. The nickel should 
then be cleaned with a chamois dipped 
in whiting and ammonia diluted with 
water. ¥ 
As to the outfit, besides the dish 
and lamp, one will require a tray for ~ 
use underneath, a chafing-dish fork 
and spoon, toaster, and cutlet tray. 
It is well, too, to have an alcohol 
flagon nearby. With this outfit the — 
cook is prepared to make .anything — 
that can be made on that most uséful 
of articles in the household, the chat- 
ing dish. 
For emergency, and indeed for teg-- 
ular use, it is well to have on hand 4 
list of supplies for the chafing-dish 
cookery. Canned goods will keep in- 
definitely, and some dried fish and 
~eats may also be kept ready for ine — 
stant use. The following supplies are — 
suggested: Beef extract, _ canned ~ 
soups, lobster, shrimps, tongue, dried — 
beef, salmon, peas, corn, tomatoes, — 
peaches, pineapples, crackers, cheese, 
olives, pickles, and condensed créam. 
These with bread and butter, eggs, 
cake, tea, coffee and cocoa will .al- 
ways be sufficient to make a hasty — 
breakfast, an impromptu luncheon or — 
a late SUppeh For the invalid’s room — 
or for the Sunday night supper, the 
chafing-dish enables the housekeeper 
to prepare a meal easily, quickly and 
daintily. For the girl who is getting — 
her own meals in her apartment or in — 
her room, the chafing dish will be a 
great saver of labor and time. It is — 
unwise to attempt to do too many — 
things on one chafing-dish, however, — 
so the menu must be kept simple. | 
Following are a few recipes, taken — 
from the work of authorities on chat 
ing-dish cookery, and they will prove — 
interesting variations of the Welsh — 
1arebit and shrimp “wiggle” program. 
Eggs Scrambled with Olives. Beat 
five eggs with 44 cup milk, put into— 
chafing-dish in which has been placed 
I tablespoon butter and stir until eggs — 
are firm, season, and extinguish the 
flame. Then add 1 cup olives cut in 
small pieces. 
Lobster Patties. The tail part of” 
two boiled lobsters cut into small 
ect 
a 
