March 17, 1916. 
“Some y pring Styles. 
wees. thoughts of clothes, as. it: does 
upon the slightest provocation, . she 
'¥ejoices aad starts.about her task with 
‘an enthusiasm. seldom found. in the 
day’s run of things. -This is true of 
every -woman, that is, 
stout woman—for with her the de- 
tight’ of. clothes;planning is tempered 
; by’ the remembrance that she must 
“watch out” for the vagaries of the 
tnode which will make this too solid 
flesh more noticeable. The spring 
fashions are more than usually kind 
to her, however, for the princess and 
_ semi-princess lines, semi-fitted blouses 
and coats and plaits ‘and panels are 
sure to be becoming to the large fig- 
Fuses ..There is ‘unusually little that 
must be avoided this year; the great- 
est snares are shoulder capes, which 
must be absolutely, taboo, and the 
wide ,ruffled skirt, which may be 
carried out successfully, even for the 
stout figure if the most careful atten- 
tion is given to it. 
m ©f course, it is axiomatic that the 
B stout woman’s clothes must be plain, 
if not severe. Just now the suit is 
of. much interest to the shopper. There 
is a new jacket that promises to be a 
favorite, this season. It is tailored, 
but not too tailored; long, but not too 
long. The coat comes nearly to the 
_ knees, is semi-fitted and may be made 
- with the closing finished with the con- 
ventional lapels that look so well on 
up to the:base of the collar. Of 
' course, the box coat is not for the 
_ stout woman,-but-the Russian blouse, 
Mecleveriy made, -is excellent. One 
such blouse coat impressed me as be- 
ing particularly well adapted for the 
stout figure, as well as good for the 
slender woman. ‘The fullness is all 
taken care of underneath the felt, 
_ which is at the normal waist line and 
which leaves a which leaves a panel effect in front toothsome for the hungry tamny. i effect in front 
Po 
monds.” 
THEN a woman’s faney turns to. 
except .the 
ored by women this season, 
the stout figure, or buttoning straight, 
NORTH SHORE BREEZE 
JUDY O’GRADY’S PAGE 
Fashion and Household Suggestions 
FOR THE 
COLONEL’S 
eA Bey 
and back. It had one-piece sleeves 
with flare cuffs which are to be quite 
fashionable th’s year. These could 
be sub tituted by plain sleeves if one 
so desired. The skirt, plain and two 
pieced, was made with a yoke which 
was well a“apted to certain types of 
thésstout; igure.* It is certain that 
combinations of colors, as well as 
combinations of material, will be fav- 
but the 
too plump woman iust take special 
pains in selecting the color of her 
suit. Dark blue in serge or gabar- 
dine is em'neatly suitable, but some 
of the indeterminate ch:cks n gray 
or tan would do. 
The one-piece frock seems a suit- 
able subject for discussion at this 
time. It is here, it seems to me that 
the stout woman may appear at her 
best for the modes this spring offer 
her all the advantages in the world 
of fashion. There are draped jump- 
ers, so-called, that bear the unmis- 
takable mark of up-to-dateness ; there 
are novel diagonal closings that help 
to give the blouse distinction without 
robbing it of simplicity. Skirts must 
be wide, it is true, but the fullness 
may be so cleverly introduced as to be 
most becoming to the wearer, and let 
the panels give the needed length of 
line. Quite the best looking costume 
of this+type that I have seen had the 
jumper cut in one with the panel that 
formed the front gores of the skirt, 
long sleeves cut in one with the body 
of the blouse and the only contrast 
“was furnished by a chic, little white 
collar. The gown fastened in the 
center front with perfectly obvious 
buttons and button holes. 
The Simple Dessert. 
Pe rrore than any other poe 
of the real, the dessert is ruzz!- 
ing. In many cases it must be simply 
and easily made, inexpensive, and yet 
toothsome for the hungry family. In- 
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“Ae 
troducing the needed variety into the 
simple dessert is no inconsiderable 
problem for the housewife, for the 
dessert must be tempting—that is its 
mission. The following recipes have 
been chosen from a range of good 
authorities for their qualities of de- 
licious tastes, attractive appearance 
and inexpensive cost. 
Cocoanut Cream Pudding—Thick- 
en one cup of rich milk with one tea- 
spoonful of flour. Add two table- 
spoonfuls of sugar, one-fourth cupful 
of shredded coc soanut and one-fourth 
teaspoonful of salt. Cook four min- 
utes after it begins to bol, stirring 
constantly.. When partly cool, add 
one well-beaten egg and one-half tea- 
spoonful of vanilla and mix well. 
Pour into custard cups, set cups in a 
shallow pan of water and bake in a 
hot oven until firm. Cool, turn out 
and serve with fruit sauce. 
Prune Cream—Remove stones from 
stewed prunes, and cut fruit in small 
pieces, making about two-thirds of a 
cup. Soak one tablespoonful gelatine 
in one-fourth cupful cold water, and 
dissolve in one-fourth cupful scalded 
milk; then add one-half cupful sugar. 
Strain into a pan, set in a larger pan 
containing ice-water, stir constantly 
until ice “begins to thicken, then add 
whites of two eggs, beaten ‘until Stile: 
one-half pint heavy cream diluted 
with one third cupful milk, beaten 
until stiff, an ‘ prunes. Turn into a 
mold and chill. (Cora Farmer Per- 
kins). 
Cracker Custard—Break one doz- 
en milk crackers in small pieces and 
put into a pudding dish. Heat ore 
quart of nil until boiling, sweeten 
and flavor to taste with “vanilla or 
orange and stir into it three we'l- 
beaten eggs. Take milk from the 
stove at once and pour over the 
crackers... When cool place on ice and 
serve very cold. 
English Saucer Puddings — Mix 
two rounding tablespoonfuls cach of 
flour and powdered sugar. Add three 
well beaten eggs and one cupful of 
mille .Thisis enough for three peo- 
ple. Butter three saucers, half fill 
them with the mixture and bake in a 
hot oven about twenty minutes. When 
slightly cooled. remove from saucers, 
cut in half and spread a thin layer of 
any preserve on each half and close 
again: - 
Taxi—phone Manchester 290. adv. 
