March 10, 1916. 
NO Rel bees CLO Rk fe B RE BZ 
JUDY O’GRADY’S PAGE 
Fashion and Household Suggestions 
FOR THE 
CoOvoNeeZsS 
SAD 
Les Chapeaux. 
THE first of the Spring hats to make 
: its appearance is always the silk 
hat and this year has been no excep- 
tion, although there are fewer of 
them seen this year than there were 
“fast. The 1916 silk hat is really not 
' of silk at all, but ribbon! One charm- 
ing broad-brimmed affair is entirely of 
grosgrain ribbon, narrow on the brim, 
wider on the crown. ‘The only trim- 
ming is an indifferent bow of the 
same on one side of the crown. The 
charm of the hat is in its color (it is 
seen in all the new shades) and in the 
becoming, irregular line of its brim. 
One of the tiny, almost brimless hats 
is made of Roman striped silk which 
trims itself with a stiff, upstanding 
bow in back. It is very smart with a 
dark suit which should have a dis- 
creet touch of the silk somewhere. 
Silk hats lend themselves excellently 
to the military styles, and one dark 
blue little turban has a stiff cocarde 
on one side of the same silk. Silk is 
also used in combination with straw, 
not only for trimming but for the hat, 
itself. Many of the wide, flat hats 
have facings of silk to match the hat 
trimmings. 
Perched serenely or saucily, as the 
case may be, is a gaudy bird on the 
very middle of the front of one’s 
small hat. One turban was all shiny, 
glazed straw of red and green, with a 
blue and red cockatoo on the front. 
Perched on the front on another hat 
but facing backwards, if you please, 
was a tall, skinny bird. His goose 
feathers went very well with the little, 
gray mushroom hat with its narrow 
band of ribbon, however, so he was 
quite successful. Wings, running 
high and to the back are also in first 
favor, and wings, one slanting up and 
one slanting down, adorn the front of 
some of the small, tall hats. 
Posies must not be forgotten in the 
new hats this year, for they are cuite 
decidedly with us. Not used so lav- 
ishly as they were in the past, but 
perched jauntily or nestled cosily on 
the crown or the brim of one’s Spring 
chapeau, they are the clever little 
touches that call attention to the blue- 
ness of one’s eye or the pinkness of 
one’s cheek. Some times a hat gets 
along beautifully without any flowers 
until it reaches the highest point of 
its brim in back then it must have a- 
flower or a tiny bouquet of flowers. 
Lace is much beloved this year and 
I can imagine no more lovely hat than 
one I saw recently. A black horse- 
hair crown had a black lace brim, 
drooping so low on one side that it 
almost touched the wearer’s shoulder, 
and it was trimmed, as our great- 
aunt would have had it trimmed, 
with modest moss roses and foliage 
A narrow, iridescent band was placed 
about the bottom of the crown. ‘The 
breadth of a wide mushroom hat was 
broadened by blue grosgrain bands 
which went from the crown to the 
edges of the brim on both sides where 
blue cockades were found. The satin 
facing matched the bands and the 
cockades and a flat, debutantey, 
wreath of small roses lay along the 
brim, close to the crown. Flowers 
in stiff, little bouquets or in careless, 
lazy bunches seen on the tip-top 
of the crowns of small hats, too, are 
being much favored. 
Dishes for Spring Luncheons. 
UNCHEON with many families 
must needs ‘be a sketchy meal. 
Father and the older boys are at busi- 
ness and do not come home in the 
middle of the day and the girls are at 
school and, if they find time for the 
mid-day meal at home, it must be 
eaten in haste. For such a meal, 
simple, tempting nutritious dishes are 
a necessity and, at the same time, no 
inconsiderable problem. ‘They must 
be literally the main piéce de résist- 
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ance, and must not require too much 
time for preparation. 
Breast of Lamb Broiled is quickly 
prepared and delicious. Heat and 
grease a gridiron, broil the breast of 
lamb first on one side and then on the 
other. Rub over with butter, pepper 
and salt and serve on a hot dish with 
mint sauce. The possibilities of the 
breast of lamb for the economical 
housewife are too numerous to be 
detailed here, and this is only one of 
many good ways in which it may be 
prepared. 
Clam Pie (New England style) is 
a seashore dish with a truly nautical 
flavor. The liquor from the clams 
should be heated strained and season- 
ed after which the clams, which have 
previously been chopped, may be 
cooked in it for about ten minutes. 
Alternate layers of the clams, sea- 
soned with salt, pepper and onion 
juice and butter, and thin slices of 
boiled potatoes should be placed in a 
baking dish. After dredging each 
layer of clams with flour, and pouring 
in a cup of clam juice, a covering of 
thick, good pastry should be put over 
the top and the whole baked half an 
hour in a quick oven. 
A Hot Pot Roast will strike the 
right spot, as we say, on these gusty 
March days. The meat is slices of 
nice pork, mixed in a deep pan with 
potatoes and onions, cut in rather 
large pieces and parboiled, seasoned 
with pepper, salt and sage. Gravy, 
rade either from the juice of the 
meat bones which have been simmer- 
ed or from stock, should be poured 
over this and a layer of potatoes put 
on top and browned in the oven. 
German Prune Cake makes a deli- 
cious dessert for luncheon or may be 
eaten in place of muffins. Make an. 
old-fashioned biscuit dough with a 
little more than the usual allowance 
of shortening and with milk enough 
to make a thick batter of the dough? 
After it has been turned into a sha!- ~ 
low pan, press into it a layer of partly 
cooked prunes and sprinkle thicklv 
with sugar. Bake in quick oven and 
serve hot. Care must be taken to have 
it sweet enough or it will have a pecu- 
liar flavor. 
’*T was wisely said that “clothes do 
not make the man.” But neither does 
the lack of them. 
Taxi—phone Manchester 290. adv. 
