NORTH SHORE :BREEZE 
Fashion and Household Suggestions 
JUDY O’GRADY’S PAGE 
Dec. 10, 1935. 
FOR THE 
COLONEL?’S 
LADY. 
Odds and Ends in the Shops. 
UST now, as the holidays approach, 
the discerning shopper  casteth 
wide her net and catches many a 
smart little novelty to add that chic, 
distinctive touch to her costume. This 
chicness is a luxury dearly paid for, 
and the clever woman cuts down this 
price by careful notes of the desired 
articles, which she can reproduce, or 
have her seamstress copy, for about 
half the shop prices. 
Collars are half the battle now that 
they are so high and so formidable. 
Many a gown is made or lost by its 
collar. Quite the newest and most 
attractive are the chokers of old rose 
velvet, edged with dark fur. Need- 
less to say, they are exceptionally be- 
coming. One style is a simple, high 
collar with a ruching of pleated tulle 
about four inches wide and fastening 
in back with a large chou. Another 
one has fur-edged tabs of the velvet 
under each ear and a narrower ruch- 
ing of net. 
These flaring points are quite a 
little used on the immaculate, em- 
broidered stocks, high in favor this 
winter. Some times they are very 
pointed; other times they are conser- 
vatively rounded. The woman who 
has a last season’s frock to use over 
will appreciate the return of the trim, 
starched collar and cuff set of linea. 
Some of these collars are high at the 
back and open in front, and the cuffs 
are very wide. All are embroidered. 
Veils, too— 
FILS, too, are objects. of careful 
study by the well dressed woman. 
They are a joy when properly chosen 
and adjusted; they are a horror when 
they are bizarre and carelessly put on, 
In choosing a figured veil care must 
be exercised to secure a design that 
will not obscure the features. The 
harem veil has loitered with us for a 
little and has gone its way. Its suc- 
cessor is not recommended for the 
conservative woman or for the wo- 
man who must make much of little; 
it is rather fascinating, however, for 
the one type of woman who can wear 
it. This new veil is wide and flowing 
and has an elaborate figure which 
does not come in front of the face. 
A line comes diagonally between the 
eyes, concealing one, exposing one by 
a judicious use of nets. 
Newest Lingerie and Negligces. 
REPE de chine is slowly being 
superseded by washable satin for 
the new lingerie which the shops are 
showing for the Christmas buyers. 
The satin is lustrous and long-wear- 
ing and may be successfully launder- 
ed with a reasonable amount of care, 
which fact is also true of the crepe 
de chine, Shadow lace is used for 
trimring, although many smart un- 
dergarments and nightrobes are trim- 
med almost wholly with a clever use 
of hemstitching and picot edging. 
One of the new envelope chemises 
is shown in pink satin in the favored 
Empire style. A full hemstitched 
ruffle is used around the bottom and 
the top is finished with insertions and 
edgings of Valenciennes lace. Blue 
ribbon is used for gathering and for 
shoulder straps. 
Two particularly pretty nightrobes, 
inexpensively priced, have been 
shown by one of the better Boston 
stores this week. The first, of wash- 
able satin, is a model at once practi- 
cal and charming. All edges are 
picoted; hemstitching is the only or- 
namentation about the front and 
shoulders, except three pink buds in 
front. The second comes in the satin 
and, also> in~crepe 7 dé=chines ~ lke 
Fmpire waistline is marked by an up- 
standing tuck of the same width °s 
the hemstitched nems around th 
neck and sleeves. This robe cost 
nearly $2.00 less in crepe de chin 
than in the satin. 
Crepe de chine shows no sign of a 
falling favor in negligees, however, 
probably because it lends itself so 
narmoniously to plaitings and drap- 
ings and because it combines so weil 
with the silk and with the sha low 
laces so lavishly used. 
Many of the newer negligees come 
in two piece sets; the skirt of box or 
accordion plaited crepe de chine, the 
jackets almost wholly. of lace with 
wee rosebuds used here and there for 
trimming. Others have simulated 
short or long jackets, and are »yually 
effective with the added advantage 
of being less extravagant. 
Dare 
S 
(E 
Boudoir Robes. 
ORE practical boudoir robes come 
in albatross and corduroy, The 
latter is quite a new favorite, being 
only about a year old. Robes in 
corduroy may be purchased from 
$3.95 up, according to workmanship 
and linings. Japanese kimonas are 
beautiful and practical in dark colors. 
A Japanese store has one in navy 
blue, embroidered with artistically 
placed blue butterflies for only $10.00. 
For the heavier robes, eiderdown 
and quilted satin have not been dis- 
rlaced. 
It may not be an untimely remind- 
er that some of these articles will 
probably be just what is needed to 
fill some of those vacant spaces on 
your Christmas list. Judy O’Grady 
knows where they may be found, and 
is ready to buy any of them for you. 
The Simple Meal. 
THURSDAY 
Breakfast 
Bananas and Cream 
Hamburg Steak Creamed Potatoes 
Toast Coffee 
Luncheon 
Cold Corned Beef 
Baked Potatoes 
Southern Corn Pone* 
Baked Pears 
Dinner 
Irish Stew with Dumplings 
Sardine Salad ; 
Baked Indian Pudding 
Cafe Noir 
FRIDAY 
Breakfast 
Sliced Oranges 
Foaming Omelet 
Buttered Toast 
Coffee 
Luncheon 
Lobster Patties 
Keg Salad Hot Rolls 
Irish Moss Blane Mange 
Tea 
Dinner 
Cream of Celery Soup 
Halibut a la Creole 
French Potato Croquettes** 
Brussels Sprouts 
Prune Whip Boiled Custard 
Coffee 
Al Recipe for Each Day. 
*SOUTHERN CORN PONE 
Sift a quart of white corn meal, add 
teaspoonful salt; pour on enough cold 
water to make a mixture that will squeeze 
easily through the fingers. Work to a 
soft dough. Mould into oblong cakes an 
inch thick at the ends and a little thicker 
in the middle. Press them to show 
marks of fingers, and bake in a hot oven 
20 minutes. 
**FRENCH POTATO CROQUETTES | 
Mix 2 cups hot riced potatoes with 2 
tablespoons butter, the yolks of 3 eggs, 
1-2 teaspoon salt and a few grains cayenne 
pepper. Shape in rolls, pointed at ends, 
and roll in flour. Mark in three places 
on top of each with knife-blade to repre- 
sent a small French loaf. Fry in deep 
fat and drain on brown paper, 
