No. 6819 By Maude Hall, "Tell me the material of your frock and I will foretell its fate in fashion- dom," says a noted Paris coutouriere, And here is the entire situation in a nutshell. Fabrics, as well as line, have much to do with styles of the moment. Any material. that does not lend itself to extensive manipu- lation will not be placed in the race for fashion supremacy. Fine ma- terials are essential, and these are shown in such variety that all tastes --as8 well as all purses--can be suit- ed One cannot go far astray in select- ing any of the following materials for summer frocks: Chiffon cloth, cotton voile, crepe Georgette, organ- dy, batiste, mull, all over lace and crepe. There are so many variants of crepe de chine that to describe them all would be a physical as well as a mental impossibility. In these days of efficiency and courtesy, how- ever, a simple request will bring to the counter in front of you all the No. 6788 treasures of the stock shelves there- fore, ask boldly that ye may be shown. Colors, too, are quite as important as materials. One sees more gray this summer than has been observed in many years. It is made into ge- lightfully youthful frocks and har- monizes with almost any of the pre- vailing bright shades, Gray is never prettier, however, than when used alone. Take, for example, a frock in gray chiffon cloth built over char- meuse satin. The bodice is fashion- ed in fichu effect, the adjustment be- ing effected outside of the high-waist- ed gathered skirt. Tiny bands of tucked gray satin outline the front and the large armholes and appear again above the gathered lower edge of the bodice The sleeves are frills of accordion plaited chiffon cloth-- nothing -more. e skirts tunie would be guiltless of points or curves, undraped. But, taking on the form the back and front free to fall in panel effect. The tucked satin band entirely outlines the tunic. Fabrics come and fabrics go, but cotton voile never outlasts its wel- come. It is one of the most service- able of materials at tiié service of the home dressmaker, because it dupli- cates perhaps most successfully the choicest patterns of more costly fab- rics. The polka dotted voiles offer many novelties in coloring and are lovely trimmed with taffeta or satin in corresponding shade with dots. For informal wear a voile of this kind made with a full skirt and simple bodice with vest of white organdy, revers of white and belt and collar of taffeta is exceedingly smart. English embroidery is employed ex- tensively this season in the develop- ment of overblouses and as a trim- ming for the blouses that are worn with so many tub frocks. Linen dresses ornamented with velvet em- of drapery, it is looped at each side, with a deep double heading, leaving A A a AAA tN Hr a i fe. { Deicous Dishes From Fresh Frit | One has to start early to make, the most of the cherry season, be- cause it fs so short. While cherries | are delicious eaten straight from the they also make good cooked, dishes, which may be enjoyed before; preserving and jam making begin, The big, dark red variety generally | fresh, although the) red ones are equally good for] dishes and preserving. As deserving of the popularity | . getting, suppose the cook] 3 recipe, and if found worthy, 'add it to her list: Cherry S8oup--Stem and wash one pound ripe cherries; add to them 'one pint of water,two sticks of cinna-' { cups and chill. mon, two cloves and one sliced Py on. Boil gently until the cherries are cooked; strain and ticken slight- ly with smooth cornstarch; add a pinch of salt and a tablespoon of su- gar. When cool turn into bouillon When ready to serve put a heaping spoon of whipped cream on top of each cup with a fresh cherry in the centre, Cherry Cobbler--Line a deep square cobbler pan with good puff paste and fill nearly full with ripe cherries that have been carefully washed and stoned; add two full cups of sugar and bake. When done spread with a good meringue and let it brown a minute in the oven, then 'has a high stan. Sogp haa & bigh star. ! broidery surpass in chic all of their predecessors, while the coat frock ---_ No. ~~ -- style - with embroidery | proves both useful and ultra-modish. { There are some charming pale pink linens, quaint little models with 'ficunced skirts and simple waists, to which the skirts are attached. necks are cut in round or square ef- fect, unless one likes the shoulder-to- shoulder line which so many women | are effecting this year. A ruffle of net about the neck and puffed sleeves, with drooping shoulder lines are the principal features of these little dresses. There. are other models, however, self-trimmed in cording {and shirring, quite likely to be held horsehair in the underskirt and to sway lightly, full and straight from there. The distending of very sheer muslins and other summer ma- terials is rather more difficult than the crinoline problem has been in connection with spring fabrics, and is best solved by cleverly shaped under- spirts giving the needed support, A i i 67 trimming while supple enough to conform frocks among the cottons and sheer The jout at the hips by the supplest of | iy ak ed CEN, - Nos » The) joined to full skirts in one plece the fulness of the materials used with | broad collar is likewise of suede. frocks, so called, andidnce in a while it or worn over it. Lines of this| Women who have a predilection one sees a cape arrangement. of same horsehair lace are sometimes for buttons will welcome the novel-|fichu and bertha effects there verily set into folds of the frock itself or ties shown for tub frocks. These is no end. jo sustaining cords are run through consist of wash butons in many beau-| cords of the material, but a good |tiful styles, including many odd and crinoline underskirt will be a neces- | original shapes in a number of hand- sity in the modish summer wardrobe. | some designs, Among the most at-/are Pictorial Review designs. Some of the most desirable top- (tractive are entirely flat buttons, | numbers and sizes are as follows: coats for summer are fashioned of | while others are globe shaped. Some Costume No. 6819. Sizes, 16 taffeta. This is the silk par excel-|are made of silk and embroidered in| 20 years. lence for all occasions In fact it|various colors, including pink, laven-! Costtme'No. 6786. {is the patron saints of silks. One of der, blue, green and black. The de-! 20 years. | the houses noted for outer-garments signs ares dainty and come in floral, Costume No. 6718. {has put forth a coat fashioned from butterfly, birds and conventional pat-| 20 years. | dark blue taffeta, made with a plain !terns. They are in the colors used| Costume No. 6710. full skirt, the lower edge of whch is|in printing the flowered and striped | 20 years. Costume No. 6788. 20 years. Blouse No. 6822, 10 No. 6788 6822-6614 to trimmed with blue suede cuffs. Guide to Patterns. The fashions shown on this page The Sizes, Sizes Sizes, | finishesd with a deep hem with two | voiles that are so fashionable, being corded tucks above. Rdws of shir- | eminently suited for use on wash ring draw in the fulness about the dresses, as they launder with the fab-| waistline and in lieu of a belt there ric. years. are straps of blue suede running Buttons make effective decorations Skirt No. 6614. across the back and the front, for for the little fitted bodices used to|years. about four inches, with steel buttons | frequently with full skirts. These! Price of each number, 15 cents. at either end. The shoulders droop bodices are seamed to suggest boning, Pictorial Review Patterns on salg {in long lines over long, close sleeves though soft and unboned. They are'by local agents. Sizes, Sizes, 14 to 20 Sizes, 14 to 20 4 ie th th th a te ne mm A serve hot or cold, with or without | soft; then strain, thicken with a little | spoons of flour in enough water to cream, according to taste. Or a little cornstarch to the consistency of make a thin batter, a quarter cup of cherry syrup may be made for sauce, | honey, add two cups of sugar, stir| vinegar filled with water and a cup flavoring it with any good flavoring! until it is all smooth, then strain|of water, three tablespoons of sugar, | liked, into the freezer. A little red color-| one teaspoon of butter, yolks of three | Cherry Fritters--Make a good bat-| ing added improves the appearance. eggs and the white of one, a little ter the same as for apple fritters, and | add to it one cup of stoned cherries. | Fry in a hot fat, drain, sprinkle with! powdered sugar and serve in a nap- kin hot. { Cherry Pudding--Have ready a deep pudding dish lightly buttered. Stone about five cups of cherries, | draining them in a little white enam- | el sieve until needed. Take a pound of macaroons that are dry enough to roll; then place a layer of cherries, then a layer macaroons, sugar and a dash of nutmeg; repeat this until the dish is nearly full, then add two béaten eggs, a half cup of milk and | a cup of cream and a little vanilla flavoring. Bake a delicate brown. Add a rich deep meringue and serve cold Cherry Patties--Dissolve one heap- ing tablespoon of gelatine In one cup of milk, to which add three table- spoons of sugar. When all is melted strain and cool. Then add one cup of whipped cream, two stiffly beaten egg whites, a half teaspoon of vanilla and four ounces of stoned cherries. Stir! occasionally until it begins to set; | then turn it into fancy cups or cases and when ready to serve garnish with a ripe cherry. Cherry Pie---This is an old fashion- ed recipe. Line a deep pie dish with good crust and Bll with stoned cher res and a cup and a half of sugar. Make a lattice crust over the top and bake well . hot. ri .and one quart of water. DE Cherry Sdlad--Stone two cups of cherries and cut one ripe pineapple fine and put them to drain. Dust with a little sugar and pour over | them a tablespoon of ginger syrup. tablespoons of whipped cream and! Make the dressing of three table- Keeping Cool and Happy in Summer is easy for the man who knows what to eat. Keep cool and com- fortable by eating Shredded Wheat Biscuit with fresh fruit and .green vegetables. Make Shredded Wheat your meat during the sultry days. It contains more real body- building nutriment ' than meat or eggs. Serve with berries or sliced bananas or other fruits. ; Serve Cherry Ice--Take three cups of pe much they © s pinch of mustard and a pinch of salt. | { Mix well and cook in a double boiler | { until thick, stirring all the time. Cool | and just before serving add two| serve leaves. i Salad Chernan--One cup of stoned cherries, one cup of sliced banana,! one head of white lettuce cut in | strips, a dash of paprika and a pinch | {of salt. Blend the salad in heavy mayonnaise made without mustard! {and serve in lettuce leaves garnished { with olive rings and a stoned cherry. | | Cherry Bread--Stew three cups | of stoned cherries in their own juice, { adding two cups of sugar. Butter | slices of stale bread after cutting off | | the crusts. Put a layer in the bottom | of a deep dish; then a layer of the! cherries, and so on until the fruit is! uséd up. Serve cold with whipped cream. \ : Sandwich Filling--Stone a half} cup of cherries and then chop them | | ffne with a quarter cup of pine nuts and a few sprays of watercress. Blend all with a package of cream Cheese, add salt, pepper and enough sweet cream to make a spreading paste and | lay up the sandwiches at once with whole wheat bread lightly butteréd. | the salad in white lettuce] £ A wealthy lady in Grand Rapids, Mich., went to New York to purchase furniture, believing she would thus get better designs and fashions. When the furniture arrived, she found that it had been manufactured in Grand Rapids, a few blocks from her home. Distant fields look green, to our advertising col ' out-of-town houses. a Nom he ee] 'Edward County. vo Goma men oven tke to brag of how