40 NORTH SHORE BREEZE and Reminder Sept. 8, 1916. 
JUDY O’GRADY’S PAGE Bgipeietal 
COLONELS 
Fashion and Household Suggestions LADY 
straight ahead and the loops, which of tails for wrist ruffles. There were 
A Father's Letter on Hats 
Magnolia, Sept. 7. 
MARY DEAR, 
Soon you will be leaving your 
beloved lake and winging your way, 
like the pretty bird of passage that 
you are, back to the pleasures. of 
town. Your mother and I want you 
to start the homeward passage right 
soon and stop at Magnolia with us 
for a couple of weeks of this glorious 
September—and do your fall shop- 
ping before the fashionable stores 
here close. Such smart things you 
lave never seen, and | have become 
quite an enthusiast on the subject of 
Clothes for Women since your 
mother took me on a personally con- 
ducted shopping tour. Imagine your 
father, Mary, dragged through shops 
little and shops large with the malici- 
ous intention of passing an opinion 
upon a subject he knew less than 
nothing about! Before I had gone 
down half of one side of the Row 
my indifference (which was only half 
feigned, anyhow, for believe me, 
ssary, we men like a good looking 
hat almost as well as you do!) had 
vanished and. | examined and ques- 
tioned and exciaimed almost as intel- 
ligently as your mother herself. But 
let me tell you about some of the 
liats we saw. 
One that I particularly liked and 
selected in my own mind for you, had 
a wide brim with an upward tilt in 
front and back. The brim was stiff 
but not hard looking, if you know 
what I mean. The color was a kindly 
sort of chestnut and the material, 
plush I fancy. The crown was felt, 
gray, and had a ring of gray cherries 
about it. I liked it because it was so 
young and unsophisticated appearing. 
That seems to be the way of all hats 
this year. They have almost no trim- 
ming but really artistic colors and 
lines. [am sure they cannot be as 
expensive as your hats sometimes 
are, because there is nothing to them 
except their smart lines. Perhaps we 
can arrange for you to have a few 
more this year as they are so simple. 
Another hat of velvet (the sales- 
girl said it was hand-made) had a 
brim that drooped all the way around 
and on one side more than the other 
so that it was not tiresomely regular. 
A bow of ribbed ribbon—grosgrain, 
your mother said it was—was perch- 
ed in the middle of the front. The 
loops, which were short, pointed 
were long, pointed out behind. The 
color was just the shade of your pur- 
ple coat and, altogether, it was just 
the hat for you. 
In another shop we found a clever 
little affair shaped much like a joc- 
key’s cap and made entirely of little 
feathers. Two small wings finished 
it (nothing is “trimmed” I find) in 
front. If you can wear that kind of 
a hat, we'll get you one; of you can’t. 
keep away, keep away! Right here, 
Mary, I wish to state that there is 
nothing dowdier than sport clothes 
on a woman who isn’t sporty! 
There were so many other hats that 
we looked at that I can’t begin to tell 
you about them, but I do want to tell 
you about a fur set (hat, scarf and 
muff) that I liked. I don’t know 
whether your mother would let you 
really wear a hat like the one we saw 
or not but you must see it, at least. 
The crown of the hat (and only the 
crown counted, for I hardly knew 
there was a brim until the clerk mur- 
mured “blond crepe’ although why 
she called it blond I can’t imagine for 
it was dark brown! Even I could 
see that it might be crepe, however) 
was of a new light brown fur with 
lots of little tails bunched at the 
apex. The fur, too, was “blond,” we 
were informed—blond ermine, the 
once humble weasel, I suspect. <A 
small but high collar of the fur was 
matched by the round muff with rows 
“AN INTRODUCTION LEAOS TO 
EVERLASTING FRIENDSHIP" 
- CHOCOLATES 
FOSS-BOSTON 
‘ 
“ON SALE WHERE QUALITY /S 
APPRECIATED "” 
other sets, too, some with veils and 
fur brides; and they all appeared to 
me, a mere man, immensely. 
Your mother declares that the 
shops in New York and even in Paris 
have never been half so fascinating 
as these at Magnolia, so you must 
hurry down in order to join us here. 
Your mother and Rosalie add their 
word to mine and so we are all await- . 
ing your arrival before another tour 
of the shops. 
A ffectionately, 
ADs 
The Hot Breads of New England 
PROBABLY there is no one article 
of food so popular in America as 
hot bread—and none so indigestible! 
The latter consideration is the merest 
detail, however, in the demands and 
customs of our people, so we may dis- 
miss it. For breakfast, partioularly, 
we enjoy our hot biscuits, muffins, 
Johnny cake, griddle cakes and waf- 
fles and of these none is more difficult 
to make successfully than cream of 
tartar biscuits. One of the best ac- 
complishments a cook can boast is the 
production of these delicious brown 
and white bits of flakiness, for cream 
of tartar biscuits are not only excel- 
lent for breakfast but also for lun- 
cheon, tea and supper. The follow- 
ing receipt is for New England Tea 
Biscuits: 2 cups sifted flour, 1 tea- 
spoon baking powder, I tablespoon but- 
ter, cold milk to make soft dough. The 
butter should be worked into the flour 
which has been sifted twice with the 
baking powder, and then enough milk 
stirred in to make a dough just stiff 
enough to handle. Roll out to thick- 
ness of one-half inch on a well flour- 
ed board and cut with small cutter. 
Place in pan and bake in very hot 
oven not more than eight minutes, 
perhaps less. 
Popovers are delicious as muffins 
and make exceptionally nice dessert 
when served with pudding sauce. The 
ingredients and method of mixing are 
simple; the secret of success is in the 
heat of the oven. The best popovers 
are made in iron pans, New England 
cooks say. The following rule is the 
standard: 1 cup flour, 1 pinch soda, 1 
cup milk, 1 egg, 1 pinch salt 1 teaspoon . 
melted butter. Sift the flour and 
soda twice, add the milk and stir into 
a smooth ‘batter. Add the egg, well 
beaten, and the salt and butter. Beat, 
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