16 : NORTH SHORE BREEZE and Reminder 
JUDY O’GRADY’S PAGE | 
Fashion and Household Suggestions 
The Fifty Dollar Graduation Outfit. 
AST week Judy told her readers 
about the simplest of all simpie 
outfits for the girl graduate, the cost 
of which was not over twenty-five 
dollars. This week she will give a 
schedule for an outfit that is equally 
simple, but more expensive, the extra 
money being put into quality rather 
than ostentation. As the type of 
dress chosen will have much to do 
with the style and cost of her other 
things, it is, perhaps, wise for the 
girl who is graduating to consider 
that first. For the very inexpensive 
dress Judy recommended blond net,—- 
for the higher priced frock she sug- 
gests Georgette crepe or taffeta or a 
combination of the two, with taffeta 
as the better choice. A taffeta dress, 
well made and of a good quality, may 
be had for $25.00. The advantage ot 
a taffeta frock of reasonably heavy 
quality is that with it only one petti- 
coat is necessary, and an excellent 
one of white taffeta with a double, 
plaited ruffle is in the shops for $6.95. 
The fifty-dollar allowance will per- 
mit the purchasing of much more at- 
tractive under things than the twenty- 
five dollar limit, of course, but they 
may still be as charming in their sim- 
plicity and girlishness. An envelope 
chemise of white taffeta comes at 
$5.00 and its Callot edge and hem- 
stitching that make up its only trim- 
ming are the acme of good taste. If 
the girl prefers something with more 
trimming there are at this price a 
wide variety of good chemises of em- 
broidered linen or of crepe de chine 
and lace. A silk vest may not be 
thought too extravagant with this 
type of graduation things and one 
with a little embroidery and _ the 
French top may be had for $1.50. 
To keep things in their proper pro- 
portions, the girl who can pay $1.50 
for a silk vest, can well afford to buy 
a corset at $5.00, 
and one to be 
ever possible. 
set costs $5.00, however, will not 
guarantee its fit or suitability, so as 
a good investine at 
recommended when- 
The fact that the cor- 
-much care must be taken in its select- 
tion as in the buying of a cheaper one. 
Shoes Are Important. 
HEN, finally, there are the very 
important ‘(the most important, 
some folk think) considerations of 
shoes and hose. The latter are easily 
disposed of,—they must be white and 
silk, it goes without saying. A pair 
of really good silk stocking may be 
had for $1.50. The shoes need a little 
more thought. Presupposing — that 
they are to be white, we still must ask 
ourselves whether they must be kid, 
high or low heel, pump or high boot. | 
This year high shoes are so popular 
that many white kid boots are being 
bought for graduation, but slippers 
seem so much more attractive on a 
young girl and so much more eco- 
nomical, if they must do duty for 
parties and dances throughout the 
summer and, possibly, throughout the 
next winter, that they are to be pre- 
ferred in the average case. The fifty- 
dollar limit leaves only» $5.00- for 
shoes, but some very attractive white 
kid street pumps come with moderate 
or high heel at that price. The girl 
may prefer to economize elsewhere 
and buy a more expensive pair of 
shoes at, let us say, $7.00 or $8.00 
(and this may be done if she wishes, 
for this scale has been very genex- 
ous), but a good pair may be had for 
$5.00. 
Following is the schedule: taffeta 
dress, $25.00; white silk petticoat, 
$6.95 ; taffeta or crepe de chine chem- 
ise; $5.00; Italian silk vest, $1.50; 
white silk hose, $1.50; shoes, $5.00; 
corset, $5.00. This makes the total 
$49.95. ~ 
Graduation Time Is Near 
AVE you given any thought to the questions of a gift for the 
boy or girl graduate? 
Let us help you in your search. 
Jewelry is always appropriate and it makes a gift that will be 
kept and cherished for many years. 
what you want in our store. 
You will be able to find just 
F. S. Thompson, seweELer 
164 Main Street, Gloucester 
May 12, 1916. 
FOR THE 
COLONEL’S 
LADY 
TRAWBERRY CHARLOTTE — 
One-third box gelatine, 1-3. cup 
cold water, 1-3 cup boiling water, 1 
cup sugar, juice of 1 lemon, 1 pint 
fresh strawberries, 3 egg whites. Line 
a mold with lady fingers or pieces of 
sponge cake. Soak the gelatine in the 
cold water until soft and then pour 
on the boiling water and add the su- 
gar and the lemon juice. Mash and 
rub the strawberries through a sieve 
and add to the mixture. Cool in a 
pan of cold water. When the jelly 
begins to harden, beat until light and 
add the stiffly beaten whites of eggs 
until stiff enough to drop. Pour into 
the mold. Serve with whipped cream 
piled on top after the charlotte is re- 
moved from the mold.—Mrs. Lincoln, 
Strawberry Delight—This is a 
delicious variation of strawberry sun- 
dae. Vanilla ice-cream is used. Beat 
1 cup of heavy cream until light, add- 
ing sugar to taste and half a tea- 
spoonful orange extract. Mash and 
sweeten, strain a box of strawberries 
with the exception of a few of te 
best. Cut these in halves lengthwise 
and put on ice. Serve in glasses 
putting one tablespoonful of the 
strawberry in first, adding ice-crea'n, 
then whipped cream and a few of the 
chilled strawberries and serve at 
once. 
Strawberry Puffs—One pint flour, 
2 teaspoonfuls baking powder, salt, 
1 cupful milk. Make a dough of this 
and drop alternating spoonfuls of the 
dough and strawberries in cups. 
Steam for twenty minutes and serve 
with the following sauce: 2  table- 
spoonfuls butter, 1 cupful of powder- 
ed sugar, lemon juice. Cream the 
butter and sugar and add the lemen 
juice. Beat in as many crushed 
berries as the mixture will hold. 
Serve cold on the hot puffs. 
Strawberry Salad — Use the deli- 
cate inner leaves of the lettuce for 
this salad. Make cups of two leaves 
for each portion; heap strawberr'es 
in the middle, dust with powcered 
sugar and serve with mayornar.e 
lressing. 
Strawberry Jelly — One-half box 
gelatine, % cup cold water, %4 cup 
boiling water, I quart strawberries, 
1. :cipful.<sugars and = juice tet 
lemon. Soak the gelatine in the cold 
water and add the boiling water, to 
this add the strawberries, crushed 
and-mixed with the sugar and lemon 
juice. Strain and mold in a porce- 
