48 NORTH SHORE BREEZE and Reminder 
JUDY O’GRADY’S PAGE 
Fashion and Household Suggestions 
Smart Clothes for School 
OTHERS and daughters are be- 
ginning to think about the frocks 
of fall—and the thoughts of clothes 
are long, long thoughts! For the 
girl who is going away to school the 
problem is a bit more complicated. 
She must be smartly dressed and 
must attain this goal without giving 
up simplicity, which is of first im- 
portance in the school girl’s ward- 
robe. Materials may be (and should 
be) fine and serviceable; and work- 
manship of the best; while fashion 
holds'a less important place. 
In frocks, especially, is smart sim- 
plicity of value. Blue serge has ever 
been and will ever be the first favor- 
ite for school. Some of the braided 
frocks are effective this year. One 
with the straight, full skirt, due for 
popular.ty this season, and a loosely 
fitted blouse had braided belt, cuffs 
and pockets. The rolling collar was 
supplemented with one of white 
organdie which gave to the little dress 
an air of immaculate neatness, parti- 
cularly to be desired in school clothes. 
This was only $18.50 and was of an 
excellert quality. 
The semi-fitted bodice is a bit more 
“srown-up” and is still conservative 
enough for the school girl. 
dress was black-braided blue serge 
and a panel at the front of the bodice 
was ou'lined by a double row of 
buttons. sraiding on the © skirt 
matched the blouse. Collar and deep 
cuffs of yellow broadcloth were chic 
and very becoming. This model 
came in charmeuse, also, for after- 
noon wear. The price for either was 
$35.00. 
Checks will be smart for fall suits 
and can be conservative and simple 
in cut. ‘A suit of marengo cloth was 
of Oxford, blocked off with blue. 
The edges of the coat were outlined 
with black, black velvet buttons were 
used for fastening and a narrow 
black belt was for smartness. The 
skirt was full and straight. The price 
of the suit was only $45.00 in one of 
the smarter of Boston shops. 
Velours is the last word in smart- 
ness for the early fall hats and it 
comes this year in a variety of beau- 
tiful colorings—blues, purples, yel- 
lows. A small round hat with a turn- 
down brim is trimmed with a band 
and bow of grosgrain and costs but 
$7.50. A large sailor shape in vel- 
ours is trimmed also with grosgrain 
bands, finished with a flat bow in the 
One such) 
front, and cost $15.00. Blue satin is 
made up in a flat shape and trimmed 
with ribbon, $16.00. 
For a top-coat so necessary for 
fall wear the new leather-like finish 
on serge, is serviceable and good look- 
ing. One of blue was lined with tan 
and had wide collar and cuffs of tan. 
The lines were good and unspoiled 
by unneccessary belts and_ shirrings 
and the coat was not too long for 
walking. The price of this smart gar- 
ment was $39.50. 
Rice in the Diet 
ICE has a nutritive value not to be 
overlooked by the careful house- 
keeper and offers a variety of ways 
of cooking and serving. Either as a 
vegetable or as a dessert, it is whole- 
some and delicious—as well as eco- 
nomical. The following recipes in- 
clude many methods of serving rice 
in either capacity : 
Baked Rice Pudding is a simple 
dessert, very tempting. Soak 34 cup- 
ful rice 1 hour or longer. To the 
soaked rice add I cup sugar, 3 pints 
milk, 1 tablespoon butter, and a little 
spice or lemon rind for seasoning. 
Bake 84 hour, and serve hot with a 
sweet pudding sauce or cream. 
Another recipe for Baked Rice 
Pudding is a little richer. Use 1 
quart of milk, 3 eggs, % cup rice, 34 
cup sugar, % cup butter, 1 cup 
raisins, seeded. 
Soak the rice in I 
pint of the milk for an hour, then 
place over the fire and allow to come 
to the boiling point slowly. Boil 5 
minutes, cool, and add the other in- 
gredients, grate nutmeg over the mix- 
ture and bake 34 hour. Serve with 
brandy sauce, or with hard sauce. 
Rice Milk for the Invalid has the 
quality of nutriment and of attrac- 
tiveness to the jaded palate. Pick 
over carefully and wash thoroughly 
a small amount or rice. Boil in water 
until it swells and softens; then add 
milk until thin enough. Sweeten to 
taste and season with nutmeg. The 
addition of a beaten egg is an im- 
provement. 
Boiled Rice, Southern Style— 
Wash a cupful of rice in three waters 
and put in stew pan with 2 teaspoons 
salt and 2% cups boiling water. Place 
where it will boil rapidly for 15 min- 
utes. Set pan back where rice will 
cook slowly for an hour or more. 
This method will produce a dish of 
rice that is rich and dry. 
Plain Boiled Rice—Wash 1 cup 
Sept. 1, 1916. 
FOR THE 
COLONEL’S 
LAY, 
rice in 3. waters. Cover with clean 
water and soak 1 or 2 hours. Have 
3 quarts water boiling in large stew- 
pan, put the rice in and cook 15 to 25 
minutes. Salt after the first ten min- 
utes of boiling. 
CANNING ScHoor At Essex County 
AGRICULTURAL SCHOOL. 
The citizens of Essex County in 
general, and the women of the county 
in particular, will be glad to learn of 
the school for canning and home 
economics, which is to be held at the 
County. Agricultural School, Hath- 
orne, Mass., Labor Day, Sept. 5th 
to 9th, inclusive. This school is to be 
conducted co-operatively by the Uni- 
ted States Department. of Agricul- 
ture, Massachusetts Agricultural Col- 
lege and Essex County Agricultural 
School. 
An expert in canning, Mrs. Snyder, 
of the United States Department of 
Agriculture, States Relation Service, 
will have charge of the canning. 
N. Y. HrppoproME. 
Charles Dillingham commanded the 
attention of theatregoers this week 
when he re-opened the New York 
Hippodrome on Thursday evening, 
August 31. As this event is of inter- 
est not only to metropolitan play- 
goers, but to the amusement-loving 
public of the entire nation as well, the 
opening will be watched with keen 
interest and expectancy. 
The presentation in its entirety for 
this year has been styled “The Big 
Show,” which sums up the colossal 
program concisely and _ accurately. 
_ Everything Mr. Dillingham under- 
takes at the Hippodrome is on a big 
scale and the schedule of stars, novel- 
ties and principals,—which is all he 
chooses to announce in advance,—_ 
indicates an aggregation more varied 
and more distinguished than ever be- 
fore at this, the world’s foremost 
playhouse. 
pce ree 
Summer Visitors 
Our stock of Motor Boat supplies is 
the most complete of any on Cape 
Ann. Lights, Life Preservers, 
Whistles, Fog Horns, Bellis, Spruce 
and Ash Oars, Fire Extinguishers, 
and Marine Hardware. All kinds 
of Salt Water Fishing Tackle: the 
kind that catch the fish. 
L. D. LOTHROP & SON 
Cor. Locust and Duncan Sts., 
Gloucester, Mass. 
