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Newspaper Page Text
Mme. Alia Ripley of the Fashion Art
League of America is making for
Besides the flare in both skirt and
coat there's invariably a touch of fur
on the new gowns. This charming
model I sketched for your inspection
is made of brown gaberdine with high
collar of fitch, and the flaring cuffs
are lined with the same fur. The hip
length coat is nipped in at the waist,
but flares out prettily below the waist
line. The girdle effect in the back is
gained by several rows of saddle
stitching. The skirt has a deep yoke
and you'll notice it flares consider
FAVORITE RECIPES OF MOVIE PLAYERS
APPLES IN RED JELLY
By Corenne Grant'
Have you ever tried apples in red
jelly? This makes an excellent sup
per dish and a very pretty one, too.
The ingredients are six good-sized
apples, six ounces of powdered sugar,
12 cloves, a lemon, two teacups of
water, a tablespoonful of gelatine
and a few drops of prepared cochin
eal. It is best to choose rather Jarge
apples for this dish. Peel them, tak
ing out the cores. Put into each ap
ple two cloves and as much powdered
sugar as it will hold. Place them,
without touching each other, in a
large pie dish. Add more white su
gar, the juice of the lemon and the
water. Bake in the oven with a dish
over them until they are done. Watch
them carefully. As each apple is
cooked, remove it from the pan and
put in a glass dish.
If left in oven after they are done
they will break and spoil the appear
ance of the dish. When all done,
strain the liquor in which they have
been boiling into a lined saucepan.
Add to it the rind of one lemon and
a tablespoonful of gelatine which has
already been dissolved in cold water.
Tf this is not sweet add a little more
sugar to taste and six cloves. Boil
fhis mixture till it is quite- clear, col
oring with a few drops of prepared
cochineaL Strain the jellythrough
a double muslin into a mug. Let it
cool a little before pouring it into
the dish around the apples. When'
quite cold garnish the tops of the
apples with a bright-colored jelly, or
the white of an egg beaten to a
strong froth with a little siftea sugar.
It takes from 30 to 50 minutes to
bake the apples.