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Image provided by: University of Illinois at Urbana-Champaign Library, Urbana, IL
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mqmmmmmmmmmmmmmm Mme. Alia Ripley of the Fashion Art League of America is making for autumn wear. 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 -o 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 o- FAVORITE RECIPES OF MOVIE PLAYERS 3F5E& CprGiane 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. MtaftiitfMflaftiMtttfiMMMrttti