Daily British Whig (1850), 1 Sep 1915, p. 11

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pe Toronto. and Mr fon street trip to the Mi Kitson returnec Monday after s with Miss Hent Kerr Skinner araqui Lodge, row after a fe and Napanee Miss Ailee has returned aunt, Mr Hr Miss M with M Mrs three da Glass ane were tl n Toront Albert s and AA AAA | WHAT FASHON ORDAINS | Pearl Ornaments. Peart-ofnaments muy be polished by first rub! to remove the dirty ¢ applying an i latter gives a and with a little fast pearl takes on : 1 burni Th ency to u white lace net or chiffon over bl taffeta, satin and crepe de chin create an evening gow some of .the newest gerie are of beautiful embro| ery black silk By adding a slip of bl material to your collection of p blue and white slips you will' be at to transform the appearance of dress in the twinkle of an eye, Faced Ruffles On Skirts, A very note brought out dresses copied after the nineteenth | century period is the facing of t many ruffles which add to the b fant lines of a gown. One -dres wood-green faille has six narrow but | full ruffle: around the hottom of the skirt. 'ach ruffle is faced with sand-colared silk Wide ruffle Qutline the neck of the poi io be ice and: edge the culls of the f sleeve These are also lined the contrasting color. new on witl Pockets Held Firmly. When stitching pockefs on aprons and shirts or any other g the pockets are stitched find that they. will not easily if the stitching is beg half an inch from the stitched upward, ward. When you comé to the ot} side stitch downward the same di tance as you stite hed. apward on the | other side. top. and ---- Bands On New Skirts, Bapds are an important item of trimming on the new skirts as we as on more elaborate gowns. Bias bands of the same material as the skirt, stitched bands of cloth, | formal i dark | that sheer gowns of some of the new velvet hats are in- binding -of then turned down-| » wedding] to Ot- 3 visit week, | 148 re- kville E rd has her gone to visit ughter; » Tisdale. ss Helen Darragh, King street, left for New York to visit her Dr.) % h Till fe, and Miss Toronto Jordan, i a for WwW. G. JET William. Bailie, Bar- returned from Mont- spent almost three and Mrs. A. C. Jphn- Mrs. » have the SW ith Mr, d Mrs. William W. 1 Stgeet, | Tue trip to ,Atla rh BE. Clark Linton, City. left on Taesday 1 two { woolen braid are -- Some Pretty Ribbons. season ribbons pastel Shade rather narrow Uf its width, These narrow *h used in hat The Corsage Bouquet. 1 compasgt eorcage bouquets, threugh the winter, are still ing a dainty touch of celor. » made h of ti flowers and on one e of the coat 3 The flower are tightly assed and set in @ rim of leaves. Attractive Wraps. dressy wraps for wéar over frocks are of faille classique, or of navy or taupe colored golden- rod satin, lined with black and white checkerboard puss willow taffeta. The fashionable afternoon wrap' is on the outer side, but linings are extremely gay. Very Rules Of Faslion. It is the irony of straw hats must be and velvet hats in up with the styles. fashion that worn in winter summer to Keep. It is undeniable summer and teresting for this reason. Big, flop- py white felt hats with black vélvet facifigs and crowns, more severe ef- fects with white kid forming splen- { did contrast to the velvet, and white hemp hats" with crowns' and brim black hatter's plush are ultra new. . Polish With Ashes. Take a small baking powder ean. | make a number of holes in the cover ith a small nail, ted wood asheg-and replace cover: vidten a cloth with any good soap, som# of, the ashes on the cloth rad polish aluminum ware and all kitchen utensils. Then wash in clear sitk | warm water. er Ee Ia ERE ER ER CHE WAR'S EFFECT ox BRITISH - FASHIONS. Tg Es shows a woman with a hat modeled after val 2 Ea SB od oF em --_-- worn ® 'sday on a | and his daughter, fill the can with -Ha hot oven until a nice Brown. | Bousewife' o Cimely Cips | A Meatless Diet. | Often for didary reasons as well as | expense the I ao ® must be cut down. iy i Substifutes which lend variety and possess the same energy producing | qualities are the following: Whole wheat flour, dried beans, peas, lentils, peanuts, walnuts, pecans, peanut but: | ter, oatmeal, cracked wheat, whole wheat, cheese, eggs, butter, cream, olive' qil, milk, macaroni "and rice. These are a few of the many foods which, singly or in combination, make a wholesome diet. Dried fruits and huts are valuable foods as well as the fresh fruits, which are indispensable in a well balanced diet. | Whole wheat, if soaked overnight, | then cooked long and slowly, makes, | 'with thin cream or rich milk, a meal of itself. Beans, peas and lentils | should be soaked, then cooked in wa- ter and softened by a pinch of soda. Rice Croquettes With Grated Cheese, | --Cook a cupful of rice in two and a half cupfuls of milk, with a teaspoon- | ful of salt, until tender, adding more f milk if needed. Season with two ta- blespoonfuls of butter, a dasly of papri- ka and mix with two beaten egg yolks, J then chill. When cold and stiffened mold "into comes, balls or cylinder | forms, dip in crumbs, then in egg white and in crumbs again. Brown in hot fat and serve with grated cheese. Cheese Sauce--Take three table spoonfuls of butter, add four of flour when the butter is bubbling het, mix well, add a hdlf teaspoonful of salt, a few dashes of paprika, one and a half cupfuls of milk gnd a cupful dt chop- ped cheese. Cook the sauce well be- fore adding the cheese and serve as soon as: it is melted. Cheese "Savory.--Prepare some thin slices of toast. Cover each slice with one-half inch pieces of good flavored an egg carefully in the center of each piece. Bake in a hot oven until the eggs are set. Season with salt and a dash of paprika on each. Parsnip Croquettes.--These are es- '| pecially well liked by those who are fond of parsnips. Cut the parsnips in halves and cook until tender, remove the skins and any tough portion and mash-until perfectly smooth, and but- ter, pepper, sait and set aside to cool 'When cool enough to handle mold into balls, dip in crumbs and egg, then crumbs again and .fry a deep: brown. Use as a garnish for a roast, Indian Loaf Cake. Mix a teacupful of powdered white sugar with a quart of rich milk and cut up in 'the milk two ounces of but- ter, adding a saltspoonful of salt. Put this mixture into a covered pan or skillet and set it on the fire till it is scalding hot. Then take it off and scald with it as much yellow Indian meal (previously sifted) as will make it of the consistency of thick Doiled mush. Beat the whole very hard for a quarter of .an hour and then set it away fo cool. While it is cooling beat three eggs very light and stir them Sealy ally into the mixture when it is t as warm as néw milk. Add a teacupful of good strong yeast or one compressed yeast cake dissolved in the liquid and beat the whole another quarter of an hour, for much of the goodness of this cake depends on its being long and well beaten. Then have ready a tin mold or pan with a pipe in the ¢énfer.. It must be well buttered; as Indian meal is apt to stick. Put in the mixture and set in a warm place to rise for about four hours. Then bake it two hours in a moderate oven. When done turn it out with the broad surface downward and send.to the table hot and whole. Cut into slices and eat with butter. int Drop Hermits. Cream one-half cupful of butter; add one and one-half cupfuls of brown sug- ar and cream; now add two eggs; beat in one at a time until véry light; sift three and one-half cupfuls of bread flour With fw8 hegpiug teaspoonfuls of baking po "dnd-onébalf teaspoon. ful of soda (Scant) several times; alter- nate with one and one-half cupfuls of milk to first mixture. Flour two cup- fuls of raisins (the seedless are best). Beat all together five minutes nd drop 'ony fet buttered biscuit tins and bake 1r butter is lightly salted put in a pinch of salt Russian Sauce. teaspoonful of dry mustard, same amount of sagar and «at and a dash olive ofl and either lemon juice or vinegar fo taste. To this may be add- Led ons teaspoonful of chopped pimen- to and two of chili spoee. In taking rub the inside of bow! with garlic or onion before making the dressing. Eggs Virginia. Butter a déep baking dish. Break In As many egss as peeded. allowing two for each person to be served, Season lightly with salt, cover with, a. thick layer of coarse bréaderumbs. dot thick. ly with tiny squares of with a little finely on a light layer of the eon very lightly with more bacon and bake ln a me oven for ten mimutey, I tnd 1 cheese. Lay in a baking pan and place | Yolks of two eggs mized with one of cayenne pepper. When this Is thor! | {oughly mixed add onehalf cupful of mr | Beautiful Bedutiful Quéen of the Iiatians Who Is Noted" For Her Charities. Now that the kingdom of Italy has gone o¥er to the allies it may be inter- esting to know something of the beau- tiful queen who sits upon the Italian throne with her husband, King Victor Emmanuel IIL Queen Helena is extremely interest. ed in charities, especially in those char- ities which have for their object the relieving of the ills of children. She is THE Lip BRITISH WHIG, WEDNESDAY, SEPTEMBER _ i 1915. | height, and when he and the Monte- negrin princess were married she knelt upon a ¢ushion, to bring her beautiful [Woman S World| | ue head upon a level with that of her 1 The king and queen of Italy are the most mutually attached couple among the world's royalties, and at the same time the most democratic, often em- ploying toward equals and inferiors alike a courtesy which surpasses any royal etiquette. When in Rome their , private apartments are on the second floor of the Quirinal, the Barberini palace, Although Queen Helena as a Monte- negrin princess lived a comparatively | humble and frugal existence at Cet- tinje the fall months she usually spent with wealthy relatives in St. Peters- looking. toward "burg, while the winter found her with | | ear. i | 800d housewife, her sisters on the Riviera. She is' a She writes poetry and short stories and plays the violin by Her demeanor in public is some- what haughty in repose, but in speak- | ing or in'action the same graceful solic- itude which has made her husband such a favorite is noticed in her. Alone of all Italians, aristocratic i Florentines still affect to dislike her, i Queen." and speak of her as the "Barbarian But, then, these Florentines regard all people, with the exception of themselves and certain members of old Roman families, as barbarians. However, this war may serve to unite more: closely the entire Italian race, and even the aristoeratic Floren- tine may be glad that upon the throne | with Italy's king 18 a queen whe, despite her Montenegrin birth, is by adoption all Italian, and who loves It- , aly so much that for years she has lovingly called the "Babies' Queen" hy. her subjects. Queen Helena is six feet one inch in height and is a spendid 2orsewoman and an all round athlete, Eunimanuel is five feet three inches in King Victor | foregone the pleasure of visiting Mon- tenegro to prove to her subjects that their queen is first, last and always loy- al to her great trust. A style feature in glov which is rapidly inereasing in importance is the two-tone embroidery effect which is shown in a variety of smart forms The note of contrast, however, 4 present, both in the fabric for summer and in the effects for fall. Sometimes it ts the form of Contrasting gores with lacings; again it appears in an elab- orate hem decoration. Fools usually tell the truth at the wrong time. I | ff PAGE ELEVEN You will like the rich strength and full flavor. = Ross Tea "is good tea" ht at Sr MILK THESE HOT DAYS vs. | You Cannot Be Too Careful HOT WEATHER With Your Milk. Qui Milk is thoroughly pasteurized, proper- ly cooled, and delivered in sealed bottles. e oo Price's :: Phone 845 277 PRINCESS STREET. 7 » Nm it Hair Dressing | that Makes Women's Hair Grow Radiant Women of Canada are demanding a | stop hair from falling, and to banish perfect hair tonic,~one that is daintily | | every trace of dandruff, or money back. perfumed, that is not sticky or greasy, | Parisian Sage causes 'the hair to grow and that will make the hair grow pro- | strong, vigorous, and lustrous because fusely and give it a lustre that attracts | it kills the dandruff germs that infest admiration. the hajr roots, whichis the basis of all Like their clever sisters in Paris, |scalp/and hair diseases, and also be- they have learned that a woman with | | ace it furnishes natural nourishment scant, dyll, lifeless hair grows old ail 110 the weakened and run-down hair too soon. tubes. Since the introduction of Parisian} Parisian Sage is sold by druggists Sage into Canada druggists inf every | everywhere for only 50 cents a large town are recommending Parisian Sage | bottle. * It is fully 'guaranteed because they know that it' will do| exactly what the makers say it will do. | For aches. pains, rBeumatiom. ofe.. Besides being a hair grower and | *7 Parisian Mustard Ceorate. Its effect JERNjea Rng If grower and i, wonderful. Use in place of mustard beautifier, "Parisian Sage is rigidly | Jlasters, pouliices of hot applications. guaranteed to Stop itching scalp; to! Will mot blister. 35. a fébe. Te CCRT ilies as, rs 200" And now it's KRUMBLES--the hew Kellogg breakfast food--the first Wheat breakfast food with a real wake-up-and- ~~ hustlé-down:to-breakfast taste. The whole of the Wheat--cooked, "krumbled" and delicately toasted. All the food value of the wheat, the protein, ~ phates and mineral salts so body:- building the phos- for grow- necessary ing children--plus a flavor that is always new. . For thousands of years, wheat has 'been hiding this KRUMBLES Haver: 13 cents, 2for 25 cents in the AXTITE

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