text: Hty^-lfe.1 ^Wy? :^WPaBp*lfcJ Tt\<ry>fc '-<|M|. zm^Z/MW yzzz? II W/MM//Z////m^ I [fg?1 RY this quick way of putting II I Looks and eyes on a waist. &BJ Sew the eyes on the left front the desired distance apart, with the loops out far enough to make hooking easy; then baste the right front carefully over the left, lapping as much as may be desired; turn the waist just as it is wrong side out, put a hook in every eye, and sew them in position. W Iral. RON* n'ptfins on '"^oiigr side, III then right, until 'perfectly dry. Carefully fold. After the cloth has been folded once roll on a pole, so when used it will have only one fold down the middle. In short, to have beautifully laundered linen, dry in the hot sun, sprinkle with hot water, use hot irons, and plenty of pressure, and fold exactly even. Solve two pounds of alum in three quarts of water. Let it remain overnight until all alum is dissolved. Then with a brush, apply boiling hot to joints or crevices in the closet or shelves where croton bugs, ants, cockroaches, etc., intrude; also joints and crevices of bedsteads, as bedbugs cannot live where this solution is applied. Lowing boys and girls are frequently allowed to spend several nights a week at parties and church entertainments when these same children ought to be in bed and sound asleep. Regular hours and plenty of sleep are absolutely necessary for the health of the growing child. A little party on Friday or Saturday night may often be indulged in, for in this case the lost sleep may be made up the next day. This is marble season which means a great many worn stockings at the knee. Make the boy a pair of knee-caps out of the wrists of old kid gloves, using the backs as the widest part to cover the knee tapering to points at each side of the leg, in shape like an immense eye at each corner of which sew a piece of elastic about three inches long. A tiny dart of half inch may be taken at top and bottom of the part in front. This will save stockings. Keep woolens and furs from moths, be sure that none are article when put away; then take a piece of strong brown paper, with not a hole through which even a pin can enter. Put the article in it with several lumps of gum camphor between the folds; place this in a closed box. Cover every joint with paper. A piece of cotton cloth, if thick and firm, will answer. Russian leather, tobacco leaves, whole cloves, also are used, to preserve furs or woolens from moths. Mice never get into trunks or drawers where gum camphor is placed. When making buttonhole stitch on sewing or on embroidery, the constant drawing of the thread across the little finger will eventually cut it! If you have not a finger protector of one sort or another, just use the "ounce of prevention" instead, in the form of a small, round piece of court plaster pasted on the part of the finger the thread will pass over. There are some sewers who find this less of an inconvenience than the purchaseable article, because it is flat and close to the finger. Using the smallest sized linen huck towels very little labor will be required in making. Cut out one end for the neck, bind with tape and leave loose ends. For tying. From a washable rag book, cut out pictures of colored animals; and make a border of them across the bottom of the bib. Fasten these securely with red tamborine cotton, using some simple embroidery stitch that will prevent fraying. The result will be very pleasing to any child. Clean a frying pan, rub with a hard crust of bread and wash with hot water and washing soda. Never scour it or the next food fried in it will be likely to stick. To restore the color to ivory-handled knives after they have become yellow, rub with fine emery or sandpaper. This will restore their whiteness and take out spots. Stains on tinware or tea cups can be removed by dipping a damp cloth in common soda and rubbing briskly; wash and wipe dry. To drive off the threads, use a needle with a smooth eye that allows the silk plenty of leeway and will not pull or rough it. Be sure your needle is adapted to the size of the silk. A too small eye cuts and frays the silk, gathering it in a thick lump which must be forced through the fabric. A too large one, on the other hand, shows the holes, and makes the work look as if it had too few stitches. In general, when working on the usual materials, a No. 9 or a No. 10 needle is best for double silk. No. 12 is the best for a double silk. No. 7 for a thread, twisted embroidery silk and outline silk, and No. 3 for a rope silk. In shading, where a number of colors are used alternately, have a needle for each color, and use the different needles in succession. Instead of unthreading and threading again as you come to each new color. DAME BY MRS. DAME By Mrs. Dame The much used fabrics for waists one sees Georgette crepes, linens, voiles, and embroidered batiste. Little vests of pleated lingerie, organdie, or net are oftenest in the front. Odd china buttons give a new touch to the more tailored types and Slavic embroideries a bit. Of color to the light white and sand colored voiles and linens. Another blow has fallen. There are to be no more transparent skirts. The ray nether garment that shocked almost everybody last summer has gone into total eclipse. The skirts this summer, which will come pretty close to the bigness of the old crinolines, will have to be lined in to give them the fullness that fashion demands. The -style bulletin,. the Fashion Art League of America, says: "Among the popular materials of the new spring suits is garbardine voile. This, is fashion's very latest ffiK ELE 0RXM- AP ire S -^^\,' ' : j.iv-v^v"'!'. '* . if',$ " * : '/%:; .' -vr'.?? ... ^'-?,4'."'*.:4 'r5 umt vryc*-^'^ ?|^iP^/P> ^K? ?> rr/jUL /7Zi F 8^f w^U BBB^ I ^^BHMBgHMIBHIBPB^^K^^^a wftwr szw^sr/av HiON SAYS KINGSLEY. word In fabric. It Is a sheer, transparent material. But the skirts will not be transparent. Step by step we are approaching the gowns of the old crinoline days. The skirts this summer will be big and full, and the fullY1 hca will ho attii^no/1 hv tho ctifP fraf? feta lining. This lining will make the skirt of 1915 nontransparent. This is a great change, from the stylo that pertained last season. "Just like our commencement dresses used to look," was the comment of a woman in a big depai^ment store one day last week, as she passed a case showing a full skirted white frock. The comment seemed parti<fularly apt. because the lingerie dresses for the coming season suggest the typical old-fashioned commencement - dress, with a full skirt' and; a good deal of lace in Its make-up. l^jj, j s. ^ \ RIL 11, 1915: * ''V .. ; ' . v 'v:.'---:-: : i1 .A j|; TUB I 1110TCRK11 Steamer Steak* One pound nice round steak. Beat or pound well; add salt and pepper.to taste. Dredge well with flour, lay in dish or pan, and set In steamer over boiling water; boll one and a quarter hours; If liked jiclier, -spread with butter before dredging with flour. Chicken a la Boyal. Make one quart cream sauce, one cold chicken cut in dice, six mushrooms chopped fine, one green pepper chopped fine, one-half cup minced ham, one tablespoon chopped parsley. Season lightly with salt and cayenne. Stir all into cream sauce and cook for five minutes. Serve on buttered squares of toast. Italsin Loaf. When making bread take out enough dough for one small loaf. Knead Into it 1 cup raisins, ^6 cup currants, cup sugar and % cup butter or lard. Knead well until all are thoroughly mixed through it.. Mould into a loaf, let rise and bake about one hour. Potato Croquettes. Cold mashed potatoes, one onion chopped fine, one egg, salt and pepper to taste (somo like .just a little nutmeg) , a pinch of baking powder. Take as many potatoes as you need for a meal and beat the egg into them well. If you have a large amount of potatoes take twa eggs, add the onion and enough flour to make them easy to roll. .Make into small balls and drop into hot lard and cook a light brown. These are fine. Danish Stevr. Take two good sized stalks of eelery. cut.up or disc, put into three pints of water and cook till celery is tender. Sea'soii with salt'and pepper, add two tahlespoonfuls of flour made Into a A CQWSA!/?Yr S7/MCOLOR FOR THE BEDROOM 11 ia| HEN a bedroom or small, dressI'.'J ing room is papered with any-; J PROPER CARE . fii " ' 1 ~~-L ' ' '* " ^ 1 ' ' ?;, .. '. '. VU. [Xi?r mK "~St!,\ fiiir MN warm weather put the dlsSt /tfpH 'where the sun cannot shln?* ?=?J on it. Milk is frequently spoiled because it has been m the sunshine two or three hours. Except in very cold weather, milk cannot be kept properly without ice. Always put it in the refrigerator as soon as it is received, and unless the milk bottle is in actual contact with the ice, it will be colder in the bottom of the refrigerator than in the top, as the cold air settles rapidly. Do not take the milk bottle and fill it when needed. It should never be stored in a bowl or pitcher, says The Mother's Magazine. Always clean the edge of the milk bottle and wash off the top of the cap before removing the cap. Keep the cap snapped in place except when actually pouring the milk from the bottle. No matter how clean your home, may be, milk will deteriorate if exposed to the air. One of the best ways of serving milk on the table, from the sanitary standpoint, is in the original bottle. Always keep in mind the fact that milk is easily contaminated from dust. As many as 100,000 typhoid bacteria have been found on a single fly, and in thousands upon thousands of cases intestinal disorder has resulted from flies contaminating the milk upon which the babies were. In one experiment, 414 flies were examined and were found to carry an average of 1,250,000 bacteria per year such as might readily cause fatal intestinal disorders in infants. Always keep the refrigerator clean and sweet. Inspect it and scald it out every week, wiping up at once any particle of food, liquid or solid, that may be spilled in it. Do your share in keeping the empty paste with cold water. Then take one pound and a half of chopped beef seasoned with salt and pepper and two tablespoonfuls of bread or cracker crumbs, one-half of an average sized common onion, cut up fine, and one egg; mix together and form into balls and stew for ten to fifteen minutes with other ingredients until done. Dried Peach Batter. Take a pound or two, of dried peaches, wash in a couple of waters, and let stand awhile in cold water to swell. Then drain and add, enough hot water to cook. Be sure you cook in a stone jar or crock for a couple hours; now add sugar to taste, dash of nutmeg, take from the fire, and beat into a smooth, perfect butter, and then turn back into the jar and allow to cool. Beat up again and boil will have as fine a peach butter. You could wish and a cheap spreading for the children's bread. Chile Con Carne. Remove the seeds from twopence, place the skins in a pint of water, and let them simmer until so soft that they can be worked to a paste with the fingers. Work the skins and liquor smooth; add a tiny pinch of salt, an onion minced, and a clove of garlic, also minced. Thicken the sauce with a heaping teaspoonful of flour moistened with a teaspoonful of salt. ened with three teaspoonfuls of milk. Now stir in three cupfuls of chicken, beef, or veal, cooked. 