JUDY O’GRADY’S PAGE 
Fashion and Household Suggestions 
“NORTH SHORE BREEZE 
Millinery Chat by Judy. 
O you remember the year when 
every mother’s daughter of us 
peered out from under hats that ail 
but covered our noses? Or, before 
that, when long faces, round faces, 
thin faces, plump faces, were topped 
by hats set high on the hair? At 
last, the long-awaited season when 
every woman may choose her own 
style of hat and wear it in her own 
way is here. The only sin this sea- 
son against the little grinning god of 
fashion is the wearing of an unbe- 
coming hat. 
There is one hat which, in one 
Variation or another, will suit every 
girl or woman. It is the sailor hat, 
which is holding its own against all 
bizarre invaders this winter. It is 
shown in panne velvet and _ hatters’ 
plush and is as chic as can be. in 
most cases, the brim is slightly roil- 
ed to give the artistic touch that an 
ordinary sailor hat lacks. Fur trim- 
mings of skunk, sable or beaver are 
used; sometimes the band of fur is 
piaced around the edge of the brim, 
which is very becoming, but more 
often it is caught around the crown 
together with little ostrich feathers, 
flowers in small clusters, or steel or 
silver ornaments. One particularly 
good looking sailor hat shown in a 
Boston shop was of dark green velvet 
with a wide brim and a small draped 
crown finished on one side with a 
made buckle of the velvet. The sim- 
ple trimming of ostrich was flat on 
the brim. 
As to Fancy Shapes. 
LOSELY allied to the sailor hat 
are the so-called “fancy” shapes 
of which the poke is easily the leader. 
This popular shape, which turns up 
in back and has a piquant point over 
the nose or eye, came into favor last 
summer and is still in the good graces 
of the world of fashion. The hat is 
undeniably becoming and may te 
trimmed in a variety of ways. It is 
usually made of velvet, and some- 
times has a top of green or African 
brown faced with black, although the 
all-black hat holds first favor. Trim- 
mings, similar to those used for the 
sailor are used, and in addition high 
trimmings in the back are being 
shown on some of the newer pokes. 
A striking hat of black velvet was 
thus trimmed with skunk and goura. 
Sport Hats. 
PORT hats, while not receiving the 
attention they have enjoyed for 
the last season or two, are still some- 
what in demand because of their 
practicality. The velours hats are 
still seen in the round shapes and are 
untrimmed except for a band of self- 
colored grosgrain ribbon about the 
crown, Little corduroy hats in the 
. dark colors are being worn by the 
sixteen-year-old.. The only trimming 
is a narrow Roman striped band, 
which encircles the crown and ends 
in a bow lying flat on the brim. The 
brim is bound with same. They are 
quite effective and eminently practi- 
cal. One of the smartest sport hats 
which has appeared this season is of 
plaid silk. The brim, which is quite 
wide, rolls high in the back; and a 
single fur ball, perched over one eye, 
is the only ornament. The hat is 
very jaunty and is especially suited 
for driving or motoring. 
The White Hat. 
HE hat of the hour is the white 
hat, and it is shown in many de- 
lightful shapes. The white sailors 
are kept in all-white, and make a 
striking contrast to a dark suit. 
White feathers are used on these. 
Scarlet flowers also make an inter- 
esting trimming for the white hat, 
when a touch of color is desired. 
Gold flowers with fur centers are new 
this year and have the advantage of 
wearing well and of suiting any cos- 
tume. The white hats, although a 
passing fancy are. popular, and in the 
rewest shapes are quite irresistible. 
Smal] Hats This Winter. 
ITH the approach of Winter, 
there can be no doubt that the . 
smaller hats will be as fashionable as 
ever before. The shapes are so fetch- 
ing this year that every woman will 
take them up. The small, black tur- 
bans trimmed with flat, white flowers, 
have already gained a considerable 
popularity. Other turbans, some of 
them amazingly small, are shown. 
Four-cornered and _ three-cornered 
hats, which never fail to be becoming 
are in high favor this season, with 
the tricornes rather in the lead. Ouae 
of the latter of black velvet has a 
high, left side, where the soft white 
feather, which adds smartness to the 
hat, is poised. Another tricorne of 
<COLONE! 7S 
LADY 
rose velvet was trimmed with a band 
of fur on all three sides and with a 
fur ball in the center of the crown. 
This last was as becoming a hat aS 2 
has been seen this year. ee 
Blouses Next Week. 
Blouses, of which the shops have 
so many wholly. delightful styles just 
now, will be Judy O’Grady’s topic 
for next week’s chat. “Home” frocks 
may also come in for a word or two. 
The Simple Meal. 
THURSDayY 
Breakfast 
Baked Apples 
Puffed Wheat with Sugar and Cream 
Warmed Over Lamb Potato Omelet 
Coffee 
Luncheon 
Banana Salad (5) Hot Rolls 
Irish Moss Blane Mange with Nut Cookies 
Dinner 
Tomato Soup 
Pot Roast Boiled Rice 
Sliced Tomatoes with Oil and Vinegar 
Grapes Pears 
Crackers and Cheese Coffee 
FRIDAY 
Breakfast 
Watermelon 
Corn Flakes with Sugar and Cream 
Dropped Eggs on Toast 
Coffee 
Luncheon 
Scalloped Oysters Bread and Butter 
Dressed Lettuce 
Peach Shortcake 
Dinner 
Duchess. Soup (6) 
Baked Halibut Shredded Potatoes 
Cole Slaw : 
Bread and Butter Pudding with Cream 
Black Coffee 
‘Tea 
A Recipe for Each Day. 
(5) BANANA SALAD aoe. 
Remove one section of skin from each 
of four bananas. Take out fruit, _ serape 
slices, fruit from other three bananas in : 
small cubes. Marinate cubes with French 
dressing. Refill skins and garnish with 
banana slices. 
lettuce leaves. 
(6) DUCHESS SOUP 
4 cups white stock, 2 slices carrots, in 
cubes, 2 slices onion, 2 blades mace, 1-2 ~ 
cup grated cheese, 1-2 cup butter, 1-4 eup 
flour, 1 teaspoonful salt, 1-8 teaspoonful _ 
pepper, 2 cups scalded "milk. 
Cook vegetables three minutes in 11-2 
tablespoonfuls butter, add stock and mace; 
boil 15 minutes, strain and add milk. - 
Thicken with remaining butter and the 
fiour cooked together; add salt and pepper. 
Stir in cheese and serve as soon as cheese 
is melted. 
Stack around a mound of 
