anu 
March 24, 1916. 
JUDY O’GRADY’S PAGE 
Fashion and Household Suggestions 
NORTH SHORE BREEZE 
Garden Duds. 
[\ January we were eating all the 
Spring delicacies that used to grace 
our tables in April; in’ February we 
were buying, if not wearing, our first 
Straw hats that we used to save for 
Easter Sunday; and now that the last 
days of March are here and the warm 
spring days are helping to make the 
stale joys of town pall upon us, there 
is nothing left to indicate the new sea- 
son. Nothing, that is, in town, but 
out in the country, where the crocus 
have already begun to poke forth their 
courageous heads and the grass is 
turning green, folk are planning their 
gardens. This is the one joy that is 
left for Spring and may not be switch- 
ed off to some ultra date. Nature 
will not alter one jot the warmth of 
the sun or the falling of the April 
showers and we must wait upon her 
in this one instance; at least. 
She who hears the call of the coun- 
try, listens to it with her eyes fastened 
upon some of the fascinating hats and 
smocks that will contrive to make 
gardening the best-beloved of all the 
outdoor sports this year. She may 
well long to go out into the garden 
with her hair and eyes, too, covered 
by the big, floppy hat that has been 
somehow symbolical of youth and 
charm since woman began to wear 
hats, with her white hands protected 
by huge gauntlets that seem only to 
make her white skin the whiter, and 
with a loose garden smock that is 
provided with big pockets for the be- 
stowal of sundry little necessities that 
make up the paraphernalia of the 
feminine gardener. 
Favorite Color for Hat. 
First in point of interest comes the 
hat. For keeping the sun from one’s 
face, hair and eyes, it must be wide 
and a bit drooping, and for beauty it 
must be of one’s favorite color. There 
is one combination that is simply ir- 
recipient ? 
JEWELRY 
The Most Sensible Gift 
HAT other gift lasts so long and gives so much pleasure to the 
A diamond makes a most desirable Easter gift. 
here you are assured of value received—quality exactly as represented 
—and the largest local stock of selected gems from which to choose. 
F. S. Thompson, sEwe_er 
164 Main Street, Gloucester 
resistible, although it is as old as wo- 
man’s vanity; it is the wide, flat hat 
of leghorn with roses as pink as a 
summer sunset cloud somewhere on 
its brim, and ribbon streamers as blue 
as milady’s eyes floating from the 
back. Equally charming, but as new 
as milady’s latest mood, is the hat of 
printed silk. This one will droop all 
the way around and the most becom- 
ing tone of the patterned silk will be 
repeated in the straw facing of the 
brim. Kindergarten beads of wood, 
which are appearing on many a more 
dignified hat, by the way, strung on 
colored worsted are the only trim- 
ming, and are placed about the base 
of the crown. Apples and pears and 
grapes and plums adorn many a gard- 
en hat and make the wearer still more 
fair. “Each morn a thousand roses 
brings, you say,” and still she gardens 
on. 
And not in the hat alone is her 
charm expressed. A smock must 
needs be practical and beautiful, too. 
One of the most delightful garden 
blouses of Spring is quite long and 
full: with a flat, low collar. Hand 
smocking on the shoulders and at the 
wrists of the sleeves is the only trim- 
ming, but is amply sufficient. The 
lacing at the front fastening is be- 
coming and adds to the comfort 
of the} garment. A _ lovely soft 
shade of blue was smocked with old 
gold silk, and another, yellow tub silk, 
had patch pockets of printed silk in 
the design of which the yellow was 
repeated. For the very practical 
maiden are the smocks of Shantung 
silk that have every virtue a garment 
can possess. These are sometimes 
smocked with blue or orange or brown 
or with self tone thread. Like a 
breeze from the gardener’s own rose 
bed was one exquisitely dainty smock 
of pale green, worked with pink 
smocking,—too dainty for a work 
garment. 
If purchased 
FOR THE 
Solon ews 
LADY 
For the Spring Menu. 
OR the tired feeling that. assails us 
in March after the Winter’s work 
and play the attractive dishes of 
spring are an ever helpful remedy. 
The lighter dishes, particularly, the 
salads and the entrees, seem particu- 
larly grateful to jaded palates and 
the following recipes offer some that 
are just a little “different.” 
Onion Soup is a nice substitute for 
the more common soups for the first 
course of the family dinner. Two fine’ y 
minced onions should be simmered 
for three-quarters of an hour in one 
quart of stock and then rubbed 
through a colander and put back upon 
the stove. Two tablespoonfuls each 
of butter and flour which have been 
rubbed together until smooth should 
then be added to the stock, and after 
this, a cup of hot milk and a pinch of 
soda, the beaten white of an egg and 
salt and pepper. Minced parsley may 
be added if desired. 
Shad Roe with Celery is a variation 
of the popular shad roe that is sure 
to be well received. The shad roe 
should be cleaned, cooked in slightly 
acidulated water for twenty minutes 
and drained. It should then be plung- 
ed into cold water and the membrane 
removed. When the roe has been 
separated into pieces, it should be 
cooked in three tablespoonfuls of 
melted butter for ten minutes, after 
which another tablespoonful of melted 
butter, a half cup of chopped celery, 
a little onion and lemon juice and salt 
and pepper must be added. As soon 
as the celery is tender the dish is ser- 
ved on hot toast. 
Asparagus in Rolls is another pleas- 
ing change in the serving of a favorite 
spring dish. ‘The tips of the aspara- 
gus, which has been well boiled, are 
cut off and mixed with a thick creat 
sauce, and highly seasoned. ‘The 
crusts of baker’s rolls are then filled 
with this. 
A New Fruit Salad cannot but be 
a happy solution of the luncheon prob- 
lem for the housewife or. the hostess. 
The following rule is especially good: 
Grapefruit and orange pulp, peeled 
and seeded white grapes, shredded, 
canned pineapple, figs cut. in tiny 
pieces, and a few cherries are the 
ingredients. They are dressed with 
a mayonnaise whitened with stiffly- 
whipped cream, and served in a half 
orange shell laid upon a lettuce leaf. 
(Continued to page 24) 
