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The Ogden standard. (Ogden City, Utah) 1913-1920, November 20, 1913, 4 o'clock p.m. City Edition, Image 8

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I The College Girl and Her I Mt
H I "Wardrobe "Requirements
' SERV SUIT
isijH MaV I GOWN FOR SCHOOLROOM WEAR. KNOCKABOUT COAT OF
OF
I"e,HE college girl's outfit Is al
. most as Important as nor
j trousseau, and. like the lut-
B A ter, the school wardrobe Is
subject to much elimination or expan
sion, the puree and the exigencies of
I Advice About Baggage
TON"T overload yourself with bag
page If' you are going abroad for a
few months Try, if possible, to get
along with one trunk, and If that piece I
of baggage must be of largo size have
It of the wardrobe type, as with one of
these there need be no unpacking at
every stopping place. The two dozen
or more of gowns, frocks and coats re
main on their hangers, occupying one
side of the box, and the lingerie, shoes
and accessories In the various drawers
which fl!l the remaining space. Lack
ing a wardrobo trunk, best tak a small
steamer trunk, preferably of enameled
leather, and a medium sized hatbox of
matching material
But be sure that the latter piece has
tray, as In that event during short
side trips It will hold everything likely
to be needed for a week or ten days.
Meanwhile the trunk may bo expi -ed
ahead to the next stopping place.
Express charges throughout Europe
ar very high, and this fact must be
taken into consideration when plan
ning the disposal of the various pieces
or luggage. That la why the enameled
leather or the straw hamper Is moro
popular with tho American tourist
who knows the ropes than is tho big
Saratoga
Steamer rolls of small size are pref
erable to satchels and Gladstones for
hand luggage, for their capacity seems
to be almost limitless. Provided an
extra hat Is not needed a tourist can
easily manage for u week or mora with
what one of these rolls will hold, and
the receptacle is quite as easily earned
as Is a dress suit case.
To accord with the steamer roll of
dark brown canvas or of rubberized
clan plaid serge, bound and strapped
with leather, there should bo an um
brella case. When (rivaling nothing
ruins an umbrella so quickly as ex
posing It to layers of dust and allow
ing its cover to come Into more or les
violent contact with other kinds of
luggage, as Is certain to happen If the
ilk spread and the ornamental handle
are not protected.
t i
HB WHAT WE'LL WEAR IN FALL.
B BLUE W,U lead lh faU ctlor cheme.
wH Most wanted shades are navy and
IH hague.
Wm Brown will be In good request, with
H. muff, golden brown, mahogany and
m- al the shades most ordered.
H' H " Purple, shading from wistaria to
dark, promises well.
Ruby red has a strong position now
tmV Russian gTeen Is especially wanted
In lustered fabrics.
H 1 H Strawberry shades are well received
Cor trimming purposes.
pxUK i Taupe holds Its own.
Moleskin shade U U favorite.
LBLBJ ,mm r- -
the occasion regulating the output, to
UM a commercialism
Of course a girl can o through col
lego and walk off pernaps with honors
and scholarships to boot, owning the
fewest clothes imaginable for the col-
1 'I -! -i"M'4"C"M''H"fr'H-H'
Muffs Match Winter Suits
rpiTERE Is not the least use In think
ing because the headline says that
muffs will match suits next winter that
fur hand coverings are not to bo worn.
They will be. but It Is a modish fad to
BTJIT OP BROCADED CLOTH.
have one's murr and suit en suite. This
ida is carried out in tho costume of
brocaded cloth illustrated.
The coat is three-quarter length.
Notice the gathers that appear at the
tops of the sleeves and the fullness at
the wrist. These are fashion straws
that show how the wind la blowing.
The muff is gathered on a cord and
trimmed with bands of fur
legiate life, and then, again, she may
do tho samo stunt while clothed like
the queen of Shebo.
In some of our colleges and In many
fashionable boarding schools a most
decided ban has been put upon too
much finery, and even the richest and
m"st inlluentlal pupils are obliged to
observe this rule.
Last year at the beginning of the
course of an ultra smart finishing
school not far from New Vork city a
prett girl hied herself thither with a
trunkful of modish French costumes,
moat them evening frocks. In a few
days came a tearful letter from the
new pupil to her mother, saying that
Miss L-, the principal of tho school,
was making her send back the "glad
j rags," and In their place she was to
I have some "practical frocks."
Other days, other ways. There was
a time oh. name it not when Worth
frocks and Vlroux hats "went." but
not In this year of grace In tho fash
ionable school of 1913.
Clothes may still be mado by the
artist hand, but they must be of tho
extravagantly "simple" sort.
The average girl who goes to college
Is in neither of the classes mentioned.
She is not vulgarly rich or hopelessly
penniless. She's financially medium,
and she will be yearning to know Just
now what the fall styles are to be so
she can cut her cloth accordingly
It Is a bit early In the fashion game
to tell exactly what will bo worn by
tho fashion leaders, but Miss High
brow won't care If she's not Just In
the latest style.
Our old standby for all practical
SERVE SWEET OMELETS WITH FISH DINNERS
Jj SWEET omelet of some special
kind makes an attractive dessert,
especially suitable for fish dinners,
which are not usually so nourishing as
the ordinary ones of meat. The eggs
used In these omelets help to make up
tho difference.
Peach Omelet.
A simple dessert Is made by spread
ing a plain omelet with fresh or pre-nr-rved
fruit. Jam or Jelly Just before
folding. Either canned or rresh fruit
may be used Prepare an omelet in
the ordinary fashion, adding Just a
pinch or two of 6ugar (no more or It
will be too sweet) In place of pepper
and only one-half or one-third the
usual amount of salt. Just before It
Is ready to fold spread the fruit over it
in slices. After folding serve piping
hot. Powdered sugar If desired may
be sprinkled over tho surfaco of the
omelet and a redhot salamander pass
ed over It to give it a brown glaze.
Quince Omelet,
For a quince omelet add half a table
spoonful of sugar and a scant half
wineglassful of brandy to every four
Melt an ounce of butter in a
frying pan and pour the omelet over
the surface. Just before folding spread
over It a tablcspoonf ui of melted
quince Jelly and a few pieces of pre
served nulnco. After folding sprinkle
with powdered sugar and servo.
Using Apricot or Other Jam.
GoufTe gives a rule for omelet with
apr.rot Jam. Prepare It in tho fame
eray as the peach omelet A plain
omelot prepared with fresh straw
berries or strawberry or raspberry Jam
is very good. Fresh raspberries are
not so good for the purpose. Currant
Jelly in place of Jam is also excellent.
Evan grape Jelly has been used, and
honey also.
I- njtft omelets are sometimes flavored
with almond or vanilla extract, but
they arc as good or better without any
such additions.
For quinco and orange omelets beat
tho whites and yolks of the eggs sepa
rately. This will make the desserts
particularly delicate. Jam and Jelly
omelets are also Improved by first
whipping tho whites and then adding
them to the yolks.
Orange Omelet.
For an orange omelet have ready
four eggs, flvo tablespoonfuls of sugar,
a saltspoonful of salt two oranges and
two tablespoonfuls of butter. Grate
the rind of one of the oranges over
one of the spoonfuls of sugar. Pare
the oranges and cut them In thin slices
lengthwise not crosswise, as usual.
Over the sliced oranges sprinkle two
tablespoonfuls of the sugar. Whip the
whites of the eggs until they arc a
flaky, firm froth. Fold through them
the sugar that was mixed with the
grated orange rind, the yolks of tho
eggs and tho orange Juice that dripped
from the oranges In cutting them. Put
tho butter Into a frying pan and let
It melt; then add the omelet Just be
fore folding spread with most of the
orange slices well sprinkled with pow
dered sugar. After folding sprinkle
with sugar and put It Into the oven to
stand for a few minutes. Before send
ing to tho table decorate with a few of
the slices cut In fancy shapes. Some
times the omelet is not folded over at
all, but after frying on top of the stove,
as usual, it is put Into the oven to bo
come firm or slightly blown on top.
Slices of orongo are not used except
perhaps a few, cut in fancy shapes, for
decorative purposes. When sent to the
table the omelet Is accompanied with
whipped cream flavored with grated I
orange rind. The omelet Itself should
have been liberally flavored with the
1 orango Juice and grated rind to give It
a delightful flavor.
TROUSSEAU SHOPPING
QATHERINO a trousseau together
Is a fascinating, though a some
what fatiguing, task. The sensible
prospective bride decides before she
begins her shopping Just how much
be intends to spend on her trousseau
and how much more she can spend
If the is sorely tempted and she does
not buy nearly as many things nowa
days as In the past, because fashions
change so quickly.
She spends a generous amount on
her woddlng gown, and if she changes
Into a "going away gown" after the
ceremony and reception, that also Is
often rather elaborate, for the cus
tom of going to a hotel for a day or
two before the honeymoon trip has
brought about a change The going
wa7 costumo is generally a handsome
three piece affair In moire, charmeuse
or taffeta instead of the severely tailor
ed frock for traveling, which also
figures Importantly In the trousseau.
One or two handsome evening frocks
and three simple ones aro quite enough
for the average bride, and for one of !
these a white lace is a sensible choice. J
Tim was when brides brought as their ,
dower large chests filled to overflowing
with mounds of snowy linen and lln
gerte, but not nowadays. It Is no
longer expedient or necessary.
On Frencr night robes there Is a t
tnall loop uttonholed. through which
the ribbon is drawn and tied. This 1
Ave the tone of sewing on the bow. 1
purposes, the navy blue serge suit. Is
again In evidence In the fall showing,
more- or less trimmed with buttons,
braid or Bulgarian embroideries and
especially with the scarf sash arranged
In some distinctive way.
The traveling suit for the college
girl seen among the Illustrations Is of
navy serge made In the popular blouse
style. Tho collar of machine embroid
ery adds a touch of daintiness to the
creation. Such a little suit will do
service when Miss Cap and Gown goes
to town to a matinee or to do some
shopping.
Heavy tweed and checked materials
are going to figure largely next winter,
and a suit of such material will be
usef uL
The coats to tho new two piece suits
are of various types and shapes. A
large proportion are rather short,
many showing waistcoats of silk or
velvet handsomely embroidered or of
somo new fabric Another style In
coats Is a three-quarter length that
has closer lines and hugs tho form
more snugly than wraps have done for j
some time. The sleeves, too. in this
model have a llttlo fullness at the top
and are loose and almost baggy t tho
wrist.', where they axe finished with
ratner deep cuffa.
For the best frock pretty model ore
In crepe de chine. Ono especially to
be recommended to the college girl's
attention Is of a red currant shade and
cut In a "soutan" shape, buttonod
from top to bottom with tiny buttons
of the same stuff, which are also found
on the sleeves. Tho cut Is especially
new, twlng without any seams under
tho arms, a characteristic which has
gained it the title of "chauvo souris,"
or baO. With this frock Is worn a
bayadere sash of pongee, printed with
an eastern design whoso Iridescent
tones aro repeated in tho heavy bead
passementerie which finishes off tho
sash ends and In the tiny bow which
trims the. tulle gulrope.
Tho knockabout coat Is a necessity
In tho college outfit, and a good looking
one Is pictured of ginger brown velours
montagnac, a new material that Is
very smart. The coat Is novel In styles
having tin elongated peplum attached
to a fitted bolero Jacket. The patch
pocket and slc-ove trimmings are par
ticularly noteworthy. A velvet hat
trimmed with gold cord and a numldla
feather Is worn with the coat
For wear under this coat and In the
schoolroom Is the natty llttlo gown In
the cut, of a blue and green plaid. The
yoke Is made In vest style and buttons
high up to the throat, where a llttlo
turnover collar of embroidery adds a
final touch. It is smart In tho school
room to wear colonial pumps, or Buedo
patent leather may bo worn.
The toque of velours in hunter green
soon among tho illustrations makes a
comfortable piece of headgear for the
college girl who Indulges in skating
and other outdoor sports. This cap
sits well on tho head, and Its only
ornamentation is a silk tassel which
falls gracefully over the sides.
These aro only a few fash'on sign
posts to direct tho college girl on her
modish way.
CATHERINE TALBOT.
I Soap In the Garden
...... ,Jfi.T..f. tl.... .....
I I Til rrTTT tVTTTT T T TTTTTTTT
JJ'EvV amateur gardeners realize the
value of solutions of soap In the
garden, especially when used at this
tlmo of year. Tho best soap for the
purpose Is white castlle, but any mild
white soap will suffice.
As an Insecticide or fungicide shave
an ordinary sized bar of the soap. Add
three gallons of lukewarm water and
six drops of lemon oil. Stir well and
before the water is quite cool spray
the plant thoroughly, not only on the
top of tho foliage, but under It. The.
liquid, besides fumigating tho plants,
will enrich the soil, and It Is Invalu
able for checking mildew on roses.
To keep flowers In nice condition
shave a pound of soap very finely Into
a gallon of boiling water. When dls- j
solved add twenty-four gallons of cold
water and use without delay. If a i
small quantity Is wanted dissolve one- j
sixth of a small cake of soap in a pint 1
of boiling water and add a gallon and
a half of cold water.
Apply to rose plants, carnations, vio
let leaves and the like. Half an hour
after applying rinse off the solution
with soft, clear water.
For begonias, fuchsias, ferns and all
tender and bulbous plants add a third
more water to the solution so that it
will bo about three-fourths as strong
as the one mentioned above, and,
again, after half an hour, rinse off with
clear, soft water. Bo careful always
to reach tho under as well as tho up
per side of tho leaves.
' 4"h-M HHH4 i M- H ! HMHIilM TyttWHWTtTt4
Thick Necks the Fashion Now
i-M-l I ! I I 1 I I H 4-K HHinHMtMIHI'H frW-H4"C HIIIU
rpHJE sjwanllke neck has gone out or style, and the pugilist neck, or something
like It. is at the height of mode. Upstanding ruches give this thick neck ef
fect, and an unruched throat actually looks bare these days.
USEFUL HINT.
'PIME and eyesight can be aaved when
basting a long seam by threading
the needle to the spool without cutting
the thread. This Is also an economy in
the use of thread, for when one long
piece can be pulled from the seam, aft
er It Is stitched on the machine, it Is
worth winding on the spool for future
use.
f TTIHIl , H
i Caring For Babies j
I In Hot Weather
T'"Mllllttl tf
These are the death day, for
Ten times as many babies dls
tho hot weeks of July and A, ?'
in all tho rest of the year. r '
In the effort to lessen this '
death toll th agents of the e!!!, 8
ment are carrying on a bable T I2 !t
campaign through the Infant 3 1
stations of tho board of health I'
through private philanthropic 7n M
The Now York department of EX '
has prepared a pamphlet of rula f '
tho care of babies ln hot ' t
Somo of them aro as follows J 1
Mllk.-Dottlo fed babies ' autt u
given only good milk which U
constantly covered and on !-. r " U
milk furnlfhed by tho milk deDot.L" oM
diet kit. hens. If the milk sUtloa, .
not convenient get good bottltd ma 9
which In delivered every morula !fl
tho milk cannot be kept proper'r cosL
ed It should be boiled as soon tTZ 1"
celved. , reedi
Feedings. Prepare the feefltnn Im rf !
the baby exactly as the dector Hum. !' 1
Feed tho baby at regular hours. Ek ' 1
feeding should b heated to & pre I e
temperaturo In the nursing bottlbZ T
fore It Is given to the baby. Tut.
ppconful of the milk unmr-cuatrij w Ir1'1
fore giving it to the baby to U tzt
that it has not soured. If the mia t,
not swoet do not give it to the Ubj. 1 1"1
Cleanliness As soon as the boiai M,B
used by the baby Is empty It ihoaMW ' 11
thoroughly washed with cold tr
then cleansed with borax and hot tv I
ter (a teaapoonful of borax to a pot 1
of water). The empty bottle ihoalf P'
be put upside down on a shelf. Tii I
bottles should be. boiled Just Weft
filling for the next feeding The l. i hrr
pie should be thoroughly washM tfte 1at '
each nursing with hot water and vfeg j (HlKt
not In use should soak In borax vatv ttV.M
In a covered glass. Tho nipple msK 0
bo rinsed in boiling water uit Mew n
the baby uses It.
Clothing. During the very hot dan. n
or If the baby has fever, remove neaily JT
all the clothing. A muslin illp m wry t
gauze shirt is enough. A baby vttfc Mth i
fever will not catch cold. ttaal i
Bathing. a baby should hare om iem I
tub bath every day; on very warm daji
from two to four general sponflipJ K Mi
with cool water. If tho baby haj ttrv ITILL
sponge it with cool water every two i tn?m
three hours and place cool, wet clou Ifilarl
I on Its bead. . j i Is a
Fresh Air. Babies, sick or vaT, at ra
must have fresh air Kep the UW ; lad
In the largest, coolest room In tie H" in(
house, or apartment Keep as little UN' from
as possible. Keep tho rooms frr frota It !
garbage, soiled clothes and rubbUL of t
Leae the windows open div wl j
nlrht. Avoid tho sun on hot daja br)D
Select the ahady side of the street ail thit
I the shade of the parks, recreation pier (kra
! and roofs. jt j.
Sleep and Quiet. Krep the bbj ij, j(
quiet Let it sleep alono and let 11 0f
' sleep as much as possible. Lay It on 8C
a firm bed. not on feather pillow
Keep the baby and bedclothes clean
Change the diaper and bedclothes U
soon as soiled and sponge the bb i J
with a soft cloth and cool water. U f
this Is done the baby will not be a)
restless and will sloop better. Do not
give soothing sirup to make the babj "sae
quiet and do not let tho baby hanc
the nipple or suck a "baby com
fortcr." m
For mending a tear In an umbrella A
narrow silk ribbon is excellent Since V
both tho edges are selvages It la as
easy matter to stitch It to the umbrell
! A
J Pickling Days Areiier -M
gWEET PICKLED PINEAPPLE.- Ja
Pare and slice a ripe pineapple t y
cut into quarters. Moke a sirup of 11 fm
cupf'jls of granulated eugar. two cop lvg
fuLe of vinegar, a vory few doves ti w
a little stick cinnamon and orango
pour over the pineapple, allow It u IjV
stand overnight and In tho mornlaj flA
strain off tho sirup n J to : "' rfj
Pour over fruit and repeat this pn'el AuV
for three mornings. Then seal in fW - IV
Spiced Currants Wash fire PjHfVj
of cuitj:.;. . remove the tB(,v
place In a preserving kottlc A !'h Br' JP
pounds of brown jgr. two
spoonfuls ra. h of cinnamon .ind c'01JHr
(tie the spic.s In a bit of c he t KiJM y
and one pint of vinegar. Boll
tor two hours. These will be 'TMv
excellent with cold meats. Yy
Stuffed 'ireen Peppers. Two AoMjSl
; i. 1 I 'ry
half head of cabbage, three tabl,,!Bf
fuls of mustard seed, one teaspoontW '
of ground clove ono tablespoonful BV d
ground allspice, two tabltspooufulilHK, A
salt. Cut tho tops from the PaPJJ !
and remove tr s..-ed; t.u-n pat a '""jlpJ
spoonful of salt Into each pepper. ccl9Mmrg
With cold wnt.T and soik for 'Ki
f. ''Lop ..iMage vtrTtJi J
and mix well with th- ground 'TJ
mux'.ird sei and salt. When thorj rFTj
. oughly blended stuff the peppers mWyCfA
this m:xturo. th. n put on the to?s
etnd upright In store Jars and
with cold vinegar. Cork tight , J fQr
handling the peppers use a n" 1 lW
gloves or they will bi-s'-T the ZiJLJ
Green Tomato Mincemeat
one peck of green tomatoes verr sjT ' Ci
drain and rlnso with cold wat'' tK! 0!
one cup of vinegar and me 'JK
war. Cook slowly for two .
taking rare not to burn; then ao."ajai, i ,X
pound of brown JJlw,,0'
granulated sugar, two po an d 01 "Mea
ped seeded raisin, two laMespo pegf)
each of cloves, cinnamon. ''nBaPdP? Irl
ealt and one tableepoonful of ttlJ' he
Cook two hours l-nger. eal rm Oroo
jars and keep In a cool P'-0!..,,
reeipe makes a de'lclous mincem 5
LITTLE COOKERV BITS. H
Tyro matter how uc f
used, fish when being tri"M
stick to the pan's bottom. B
.poonful of dry salt is put J
and rubbed over It It ' ' M0f
satisfactory. sB er
Nuts when bought JrM (
should be scalded, dried In the
and put a ar In gUss Jar-
Test potatoes by cuttlnr
rubbing the cat wrlM-'jBiw
prr. the two parti. h,r' fl I k
tick the potatoes ere f HL

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