52 NORTH SHORE BREEZE and Reminder 
July 14, 1916. 
Fashion and Household Suggestions 
| JUDY O’GRADY’S PAGE 
FOR THE 
COLONELS 
LADY 
Smart Things for Summer Wear 
HE summer season is waxing gayer 
and gayer and summer finery 
becoming more and more tempting. 
Beautiful women are even more beau- 
tiful than usual in the exquisitely coi- 
ored gowns and coats of the season. 
Color is the key to the whole situa- 
tion this year, whether the situatiou 
is created by the wearing of a sport 
suit, sweater or a party frock. 
In sweaters, perhaps, more than in* 
other garments, colors are constantly 
surprising in their beauty and va- 
riety. Plaids are being shown, espe- 
cially for trimmings, and there are 
some very lovely silk sweaters wit1 
sashes, pockets and collars of vivid 
plaids. A white one with red, blue 
and yellow plaid trimmings appeare 
to excellent advantage, and another, 
of which the body was white 
checked off with purple, and _ the 
sleeves and yoke were of solid 
purple, was quite smart. An 
interesting feature in sweater “duds” 
is the silk sweater-suit, which is the 
logical development of the very be- 
coming sweater. A particularly good 
looking one of a somewhat startling 
yellow was seen recently. 
Skirts have become so important a 
feature of the summer wardrobe that 
their tale is not yet half told. Black 
and white will never be wholly in 
cbscurity, as is shown by the fact that 
one of the best skirts of the season 1. 
“AN INTRODUCTION LEAOS TO 
EVERLASTING FRIENDSHIP” 
ef PAT. OFF. 
Reality 
te HOCOLATE ase neta 
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“ON SALE WHERE QUALITY /S 
APPRECIATED ” 
black and white—white satin (wash- 
able) with black stripes running cro3s- 
wise instead of up and down. A long 
tasseled sash was worn with it. More 
popular, perhaps, are the silk jersey 
skirts with conventional stripes in 
colors. Rose jersey, or silk sport 
skirts with deep yokes, seem to be 
favorites this year. 
Hats are of all sorts and all equally 
charming on the right fair head. 
Mushroom shapes of woven straw 
trimmed with a straw basket of col- 
ored fruit in the centre front are at- 
tractive. Felt hats, however. promise 
to take the lead as the season ad- 
vances and they come in all the at- 
tractive shades, rose, blue and -somie 
very becoming purple and lavender. 
Charming transparent hats are being 
worn somewhat for evening. 
Tiny round muffs with pockets for 
milady’s mirror and powder puff are 
trimmed with gold lace. ‘These are 
more than usually attractive when 
worn with one of the exquisite new 
wraps. A wrap that cannot be sur- 
passed for daintiness is a white taf- 
feta, very full and trimmed around 
the edges and pockets and_ sleeves 
with gathered puffing, all in white. A 
beautiful rose wrap had full bishop 
sleeves for its distinguishing feat- 
ure and was quite out of the ordi- 
nary: 
One of the prettiest party frocks 
of the season was of taffeta striped 
in pastel shades. A ruffle around the 
waist was finished with a band of 
beads and the skirt and sleeves were 
edged with lavender tulle. 
Hot Weather Breakfasts by Judy 
JUPY says that it is indeed “nice 
to get up in the morning,” but 
nicer to eat a good breakfast.. To 
eat a good breakfast these het morn- 
ings ove must have an imdacement 
other than the mere need of nourish- 
ment. In other words, breakfast 
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must be an attractive, tempting meal, 
even more so, perhaps, than the other 
two of the day. Breakfast should be 
one of the happy parts of the day’s 
program, when the family can be to- 
gether undisturbed by social engage- 
ments, it should be a pleasant hour 
for eating and chatting and, above all, 
laughing. Then gloom and the morn- 
ing grouch will be forever banished 
and life will give a fuller measure 
of joy. 
Whatever the breakfast may be, the 
meal must be attractively served. Let 
the dining room be cool and fresn 
with not too many flowers, and morn- 
ing air blowing in the open windows. 
etter still, have breakfast out on the 
porch, screened in from the flies, bvi 
not shut away from the breeze and 
the sun. 
This week’s breakfast menus are 
so arranged that the more “hearty” 
part may be omitted and still a suth- 
ciently nourishing breakfast be left. 
Fruit and prepared cereals are satis- - 
fying and refreshing, and may some- 
times be combined in ways that are 
“different.” The following menus con- 
tain excellent suggestions for het 
weather breakfasts: 
Shredded Wheat and 
Cream 
Broiled Chicken Baked Potatoes 
Tomatoes on Ice 
Corn Muffins Coffee 
Blackberries with 
Grapes 
White Corn Meal Mush 
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