mee 
June 9, 1916. 
JUDY O’GRADY’S PAGE 
Fashion and Household Suggestiorsaiea hie ||P er WaN eee 
The Lovely Brides of June 
AST week Judy promised her read- 
ers that this week’s space should 
be devoted to a talk about the “‘little’ 
things that fill so large a place in a 
bride’s trousseau and to leave the dis- 
cussion of the gown for another time, 
but this merry month of June is being 
crowded to overflowing with wed- 
dings and lovely brides cannot let the 
weeks slip away. So much, more- 
over, depends upon the type of bridai 
gown that is chosen that Judy will try 
to describe some of the really beautt- 
ful gowns and accessories that the 
fashionable modistes are showing. 
The typical wedding frock this sea- 
son is of heavy white stuff, perhaps 
brocade. The neck will be modest!y 
(O, very modestly!) low, with, pos- 
sibly, a little collar of lace in the bac‘. 
Mother’s or grandmother’s wedding 
lace may be thus used in order i9 
keep the value of sentimental associ- 
ation without destroying the charac- 
teristics of the gown, as may be the 
case when the old laces, beautiful in 
themselves, are used for the veil. The 
plain, rather close fitting bodice wiil 
have its greatest beauty in its sleeves, 
which will be long and full and of 
chiffon or tulle. The skirt will be 
full and rather short with, if the lady 
wishes, a very long, square train of 
satin. If the dress is quite, quite 
short a petticoat of white tulle hangs 
below. ‘This tulle petticoat may have 
a covering of lace, and the sleeves 
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may be veiled with lace. 
Almost more important than the 
gown itself is the veil, for that will 
make or mar the picturesqueness of 
the bride more than any other one 
thing. A lace veil, although beautifi, 
will not prove so becoming as the tull2 
veil. ‘The typical veil that all brides 
will love and that most of them will 
choose, is of misty white tulle, very 
full and long and bound about the 
head with orange blossoms. One 
beautiful bride recently wore a 
straighter veil, bound about the heaa 
with a crown of upstanding white 
wheat. Another had clouds of im- 
confined tulle veiling the orange blos- 
soms in her nair. 
As for jewels—not any! Or if 
there must be jewels, let them be 
unostentatious, simply made. Pearis 
are more beautiful than any otlicr 
jewels, in spite of the fact that so 
many brides wear diamonds!  Cos- 
{ume jewelry is having a vogue novi 
and the clever woman may find 0; 
have designed for her really distine- 
tive pieces for her wedding. 
Keep Cool 
ORE than anything else in the 
consideration of being. comfort- 
able in the hot, summer months is the 
problem of keeping cool; and clever 
planning is necessary for the house- 
keeper to bring this about, especially 
if she not only plans for her house- 
hold, but carries out her plans. Last 
week Judy talked about the advan- 
tages of the porch as a summer livitig 
room as a means for keeping cool, 
and this week she will tell about ways 
of serving food in coolness and com- 
fort and give a few good recipes for 
hot weather. 
Simple food should be the slogan 
of every housekeeper in the summer 
months, not only for her own com- 
fort, but also for the good of her 
family’s health. Stomachs need dif- 
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NORTH SHORE BREEZE and Reminder 41 
FOR THE 
COLONEL?S 
ber AE y: 
ferent supplies in To ey Le warm weather 
‘when physical activities are likely to 
be less vigorous. Hot, heavy dinners 
are less appealing to the appetite and 
are much more of a burden to the 
housewife than simple, cool meals at- 
tractively served. This does not mean 
that a family can get along without 
cooking, but it does-mean that those 
things which will be at once set 
Ing and appetising may be cooked ¢ 
the most advantageous times and oe 
to do for several ‘meals. This method 
will doaway with the wasting of energy 
attendant upon preparing a hot meal 
for a large family. The woman wao 
is also her own maid must plan to do 
the greater part of her cooking early 
in the day. Her luncheon and din- 
ner must be at least partly under way 
if she is to have even a semblance of 
enjoyment of the meal after she has 
prepared it. 
Following is an excellent days 
menu for a June day: 
Breakfast 
ted Raspberries with Cream 
Cold Ham, sliced thin Creamed Potatoes 
Toasted Muffins Coffee 
Luncheon 
Salmon Timbals, Hollandaise Sauce 
Grapefruit Salad 
Bread and Butter Sandwiches 
Lemon Jelly with Cream 
Tea Cookies 
(Continued to page 54) 
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