NORTH SHORE ‘BREEZE 
JUDY O’GRADY’S PAGE 
Fashion and Household Suggestions 
Nov. 5, 1915. 
FOR THE 
COLONEL’S 
[ZA 
Dinner and Dancing Frocks. 
THé new dinner and dancing frocks 
are a delight this year and every 
woman is sure to be more than usual- 
ly fascinated by them. The secret of 
it may be that they are all so becom- 
ing—becoming to the jeune fille, to 
the “girl” whose hair is showing the 
first silver threads, to the fat girl and 
to the thin girl. 
Everywhere one sees the most un- 
usual contrivances in draping and 
trimming. Materials are exception- 
ally beautiful, particularly the won- 
derful, foreign brocades, which like 
grandmother’s gowns, will “stand 
alone.’ These are for madame’s 
stately gowns, and for her daughter 
are the fascinating tulles and nets, 
made in every conceivable fashion. 
For both madame and her daughter, 
come the lovely sequins and spangled 
trimmings that appear, almost with- 
out exception, on the evening gowns 
this year. 
One of the simplest and smartest 
dance dresses is of mid-night blue net 
over chiffon taffeta absolutely with- 
out trimming except in the beautiful 
glittering girdle. The under skirt of 
the taffeta is scalloped and picoted 
around the bottom, as are the many 
layers of net that hide it, so that the 
whole skirt seems to be made entire- 
ly of fluffy net. The spangled girdle 
reveals a careless, crushed. band of 
orange velvet, and above it the skirt 
ig finished with a simulated heading 
about three inches wide. ‘The taffeta 
is used for the little under bodice, and 
a single layer of the net comes up 
over the shoulders to the demure 
picot edging around the neck. The 
sleeves are long, and like the. skirt, 
have the charming picot edge. 
Nile green is the favorite color this 
year, probably because it lends itself 
so well to sequins. Gleaming girdles 
about a foot wide are used on some 
of the dresses to make, also, the 
drapery on the skirt. They offer end- 
less opportunities for the expression 
of individuality. 
Gowns for the Older Woman. 
NE of the most beautiful of the 
gowns for the older woman was 
an elaborate affair of black net and 
jet and bands of gold filigree. Gold 
cloth was used under the bodice of 
jet and net, and the wing sleeves of 
the net were very graceful. The 
under and longer skirt had narrow 
bands of gold, and the shorter had a 
single wide band of filigree. Over 
this was a drapery of jetted net. 
Wraps are mostly of velvet in 
wondrous, vivid shades. Turquoise 
blue and the new cerise, are favorites. 
A striking blue one was made with 
a deep yoke, to which the body was 
gethered with much cording and shir- 
ring. The high fur collar that 1s 
typical this year, was of sable fox, 
and it was supplemented by fur balls, 
perched jauntily on either shoulder. 
The sleeves were so full and loose 
that they seemed to be in one with 
the body of the wrap, and they were 
finished with fur cuffs so luxurious 
ac to be mufflike. Purple is used to 
some extent, and the black velvet 
capes and wraps with their beautiful 
linings will, of course, be popular, if 
for no other reason than their prac- 
ticality. 
Pumps and Slippers. 
UMPS and slippers are more 
bizarre than ever and more beau- 
tiful. Bronze is holding its favor, 
and is shown in the shops in a_ be- 
wildering array of styles. Some of 
them have simply a tiny, spangled 
tongue, others have a larger tongue 
after the Colonial fashion, and many 
come with elaborately crossed straps. 
One distinctive slipper of bronze kid 
was absolutely plain and had a low 
heel. Gypsy pumps of black and 
white with an extreme heel have 
made their appearance, but will be 
worn more with gaiters. Slippers of 
cloth of gold are attractive and may 
be quiet, quite plain or may have 
jeweled buckles. A particularly beau- 
tiful slipper comes in white with gold 
bands over the instep and a high, 
gold heel. Gold brocade is also 
shown. Black pumps are always in- 
teresting to the woman of slender in- 
come and this year they are found 
with an infinite variety of cut and 
trimmings. Some dull trimmings are 
shown on these black slippers. 
Hats and Christmas Shopping. 
Next week Judy O’Grady’s Page 
will tell about the newest of hats, and. 
will open the 
Department. 
The Simple Meal. . 
(Readers of Judy O’Grady’s Page 
are invited to send in their favorite, 
true and tried recipes, especially of 
cookery that is typical of New Eng- 
land. For Tur Srtmpre Meat, de- 
partment it will be the purpose of the 
Christmas Shopping 
‘beaten, milk, and vanilla. 
editor to collect the best of the inex- 
pensive recipes of such _ reliable 
authorities as the Boston Cooking 
School Magazine, Table Talk, Good 
Housekeeping, the bulletins of the 
governmental household department, 
and to arrange them in suitable com- 
binations for serving. Let us help 
you solve the three-meals-a-day prov- 
lem!) 
TUESDAY 
Breakfast 
Grapefruit 
Rolled Oats with Sugar and Cream 
Plain Omelet Corn Muffins 
Coffee 
Luncheon 
Cold Roast Pork, Brown Apple Sauce (3) 
Baked Potatoes 
Lettuce Salad 
Crackers and Jelly 
Dinner 
Cream of Lettuce Soup 
Baked Stuffed Bluefiish with 
Hollandaise Sauce 
Boiled Potatoes String Beans 
Tomato Salad 
Fruit and Nuts 
Coffee 
Tea 
WEDNESDAY 
Breakfast 
Watermelon 
Shredded Wheat Biscuit 
Fish Hash Buttered Toast 
Doughnuts and Coffee 
Luncheon 
Lamb Stew with Dumplings 
Lettuce Salad Crackers 
Sliced Oranges and Cake 
Tea 
Luncheon 
Cream of Clam Soup 
Boiled Lamb with Caper Sauce 
Mashed Potatoes 
Vegetable Salad 
Spanish Cream Vanilla Wafers (4) 
Black Coffee 
A Recipe for Each Day. 
(3) BROWN APPLE SAUCE FOR. COLD 
PORK 
Let 1-2 pint of gravy simmer in a 
saucepan with 5 pared, cored and quarter- 
ed apples. When tender, beat to a pulp, 
season with cayenne and serve with cold 
roast. pork. 
(4) VANILLA WAFERS 
1-2 cup butter and lard in equal pro- 
portions, 1 cup sugar, 1 egg, 1-4 cup milk, 
2 cups flour, 2 teaspoonfuls baking pow- 
der, 1-2 teaspoonful salt, 2 teaspoonfuls 
vanilla. 
Cream the butter, add sugar, egg well 
Mix and sift 
dry ingredients and. add to first mixture. 
Chill thoroughly. Toss one fourth mix- 
ture on floured board and roll as thinly 
as possible; shape with small round cutter. 
Place on buttered sheet and bake in a 
moderate oven, During rolling the bowl 
containing the rest of the mixture must 
be kept in cool place to make the wafers 
crisp and short when baked. 
