18 NORTH SHORE BREEZE and Reminder 
JUDY O’GRADY’S PAGE 
Sport Clothes for Summer. 
HE leaning of woman towards oui- 
of-door clothes, “sports” clothes, 
in fact, has become more and more 
marked in the last few seasons. There 
was first of all the sport coat that en- 
joyed a popularity of an unusual 
length of time. This useful (although, 
it must be confessed, somewhat over- 
worked) garment was supplemented 
with sport hats, sport skirts, and 
sport (oh, very sport!) shoes. Thus, 
it has come to pass that fair woman 
wears tennis and golf clothes, not- 
withstanding the fact that she may 
play these strenuous games but in- 
differently, if, indeed, at all. Sports 
clothes this season have stepped over 
the boundary of simple cotton skirts, 
panama hats, and belted, wool coats 
into the charming and _ fascinating 
land of striped and checked silk skirts 
of many colors, beautifully textured, 
hand painted hats, and bewilderingly 
cut silk or jersey coats. Shoes are 
all (and more) than suitability de- 
mands. For the woman whose sum- 
mer is to be spent in the country or 
at the shore, sport clothes are giving 
the answer to a vexing question, and 
to the woman with the slender in- 
come they are indeed a godsend. 
Let us consider,. first, the sport 
suit, which may be pressed into ser- 
vice for the occasional trip to town, 
if it so happens that milady has chosen 
it of conservative material. The best 
material for the sport suit is, almost 
without question, jersey cloth. This 
practical goods may be found in every 
shade from the most shrieking cerise 
to the obscure heather shades. Ia 
the rose, blue and bright green shades 
it is wonderfully smart and becomir. 
and adds much to the attractiveness 
of the tennis court or of the golt 
course. The less conspicuous mix- 
tures in green, brown and blue, are 
more desirable from the practical 
standpoint, however, as they wiil 
Fashion and Household Suggestions 
‘prove to be less tiresome if to he 
wor <a> great deals There “iss no 
doubt that the sport suit is a good ii:- 
vestment for the out-of-door woman, 
even if her means are limited. ‘These 
suits come in every conceivable model 
from the most fantastic to the sim- 
plest Norfolk, and all are delightful, 
when filling their own little niches. 
The Sport Skirt. 
HE sport skirt will prove of more 
general interest, perhaps, since 
there is no doubt that every woman 
will have not one, but several for the 
warm months. For every woman 
there is every type of sport skirt, too, 
ranging from the conservatively cut, 
tremendously practical white skirt of 
linen or gabardine, let us say, to the 
very full, puffed-pocketed © striped 
skirt of jersey silk or of heavy tub 
satin. And all the way between we 
find them, hundreds upon hundreds 
of them, flannel, wool, velours, du- 
vetyn, and cotton made up into ap- 
pealing and practical skirts. Just a 
word about the general characteris- 
tics of the sport skirt for 1916. 
Many of the plainer ones depend up- 
on the belt, which is wide and cleverly 
fastened, for smartness. Pockets 
there are of new shapes and sizes. 
Some skirts are finished about the top 
with an upstanding frill. Skirts for 
really active wear are not too full, 
but the more formal (if the word 
may be used) ones are very full. All 
are short. 
And with these skirts must be worn 
something becoming, something smart 
in the way of a sweater or coat. 
Luxurious silk sweaters in exquisite 
shades are holding their own for this 
season, but they can never wholly 
take the place of a wool. sweater. 
One of the best looking, as well as 
the most comfortable, sweaters seen 
in the shops this year was of closely 
woven, light weight jersey wool, in 
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, sewe_er 
164 Main Street, Gloucester 
SOR THE 
COLONEL’S 
IZA, 
blue with cuffs, collar, pockets, beit 
and buttons of white it was more 
than usually attractive. This sweater 
came in the other desirable shades of 
the season, rose, green, and gold, for 
instance. Just to show how beautiful 
a sweater may be without having any 
of the homely qualities of warmth or 
durability the same shop had an im- 
ported sweater of brushed silk. This 
one was longer than the jersey, had a 
sash with tasseled ends instead of the 
severe, buttoned belt, wide revers and 
an upstanding collar and gathered 
sleeves. Sport coats are being shown 
in duvetyn and wool velours in the 
most becoming shades of rose im- 
aginable, and also in wool cheviots, 
and a few in corduroy. 
Just a little about the sport shoes, 
which are to be the most elaborate 
we have ever seen, as has been the 
way of all boots for a year and more. 
The sport shoes may be pumps, ox- 
fords or boots. They may be made 
of buckskin, leather or canvas and 
may be all white, white combined 
with black, tan, gray, green and 
snakeskin — effects. New _ sneaker 
pumps have moderately high or evea 
very high heels of rubber and soles 
of rubber. Interesting are the sandal- 
like pumps which are made of white 
buckskin in combination with gray 
for the back and the straps of the 
pumps. The “snakeskin” shoes are 
the most daring things that even boot- 
makers have shown to a_novelty- 
loving American public. They are 
bewildering in color and cut, and will, 
probably, attain a considerable popu- 
larity with lovers of the bizarre b2- 
fore the summer is over. The color 
effect is usually repeated in the trim- 
ming of the hat,—to give a raison 
d’etre, mayhap. 
Mid-Day Dishes for May. 
OF all the dishes of spring, probably 
none is more agreeable to the jad- 
ed palate than asparagus. It is one 
of the first of the green things for 
the table and after the need for pur- 
chasing the more expensive hot-house 
kind is over, our own gardens may 
supply us with this delicacy until late 
in the summer. The best known 
manner of serving asparagus is un- 
doubtedly “on toast,” but there is still 
a delicious way and an indifferent way 
of preparing this. The delicious way is 
to dip the toast in the water in which 
the asparagus has been boiled and then 
serve very hot in the usual manner 
May 19, 1916. 
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