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INTERESTS MO TOR AND S TREE T S UNS H A DES Motor Shades and Coaching Parasols Adapted to Styles of Hats?Rose Trimmed Chantilly, Frilled Chiffon and Velvet Shades for Party Frocks. MODES repeat themselves in cycles. It is now four decades since the carriage parasol which, furled and doubled, no larger than a fan, wag brought out. Until this season it, had been neglected for years, save by an elderly grande dame of New York, who often shaded her aristocratic features with a frilly miniature para? sol while driving on Fifth av., and an occasional motorist. The same type of parasol, minus > the pinked frills, presents itself at present under the name "motor shade." It is chiefly used when the car is stationary and has the clos reefed look peculiar to motor be? longings. Ribbons do not flutter from its dull-toned silk spread and its handle has no tassel. It is so ?-ternly practical that one gladly turns from it to the coaching parasol, curiously misnamed, because it ac? companies street, travelling and morning costumes, and would be wholly out of keeping with a coach? ing gown and hat. Adaptable Coaching Shade. In shape the coaching sunshade adjusts itself to current styles in hats, and becomes larger or higher or rounder, or any of these three respects. At present it is of moder? ate circumference and rather fla?. Its chanageable blue, green or brown black-shot taffeta spread is trimmed with shaped?not gathered?circular flounces running to deep points at ca?:h rib-end. and its dark-toned faille frame coverings are plaid, striped or stencil-bordered. The parasol covers in Roman ?tripes or small checks with big Hack bows tied to the tips, occupy the debatable place between the coaching type and the splendid canopy-shaped affairs, which are ac? cessories of the coaching ur garden party costume. Among these are a few rather flat shapes, but the ma? jority of them are domelike to ac ' commodate the towering trimmings of elaborate hats. (hamilly Hea?.y -?-?tli Roaea. Chantilly covers are laden with immense roses, and chiffon spreads ?re edged with a ruching having a row of tiny flowers half buried hc tween its double frills. Wide puff Black Bathing Suits Conservative in Color, but Well Designed Are the New Models. N2VER before have bathing suits and their accessories been made so well. It is sur? prising what an air of smartness can be given to a suit by changing the-girdle or cap. To have a bathing suit in good taste, it must be conservative in style and color. If a suit is dark it ?-ia,y be relieved by a colored piping, or by cuffs and collar in a shade tha;t would harmonize. Black satin : -ferred by man.' women, not only because of the color itself, but alsp on account of its practical qualities. A. suit that would be very nice locjking is one of black satin trimmed at the waist, cuffs and col? lar with the black and white stripe! satin which has come into such fa\*or this year. The collar, which is square, has revers which make a "Vf in front, where it meets a vest?e RED FLANNEL BLOOMER SUIT ings and heading ribbon borders are on other garden party sunshades which never can be tightly furled. Others in brocaded. Pompadour or Dolly Varden taffeta have heavily piped edges and tips that curve in flower petal semblance. Among these sunshades are some fascinating effects in striped taffeta to match broadly striped taffeta frocks. They are untrimmed, unless small silk tassels tied to a straight handled long stick can be termed garnishings. Usually these spreads arc made to order. It is easy to de? termine how many yards will be needed to cover the frame of a sun? shade, the handle of which is worth another covering, and to buy that much extra material when ordering | a frock. Strincd TalTcIa l?i Match Fnirk. The idea of repeating the frock's colpring in the parasol is sometimes applied to hats and sunshades. These t?ts are peculiarly striking above a white costume, and also are good with cx>lors, if the shades are clever? ly blended. A young woman, known for her taste in color combinations, is wearing with a dark blue voile frock, a large round hat smoothly covered with green and ecru grass doth. With this costume she car lies a parasol whose spread is of grass cloth to match. Stunning l.fTcrt in Velvet. Velvet sunshades must not be overlooked. Although they may seem heavy to carry on a warm aft? ernoon, they really are not, and in cerise, green, blue or cinnamon are : tunning with a lace, chiffon or net ?arden party frock. In the ancient days of luxury women had their parasols carried by pages. This brough? the long sticks into vogue. Since then the sunshade has undergone many transforma? tions. During the First Empire the wide flat spread, topping an ex tiemely long handle, was used. Wher. closed this answered for a tall cane. In 1875 sunshades dimin? ished to mere toys, more amusing than practical, but within a decade they have grown rapidly and devel? oped into the modern pagoda, canopy and dorn? shaped-protect?*?**S from the sun's rays. of black and white satin. This suit is made with a short tunif and an underskirt of black and white striped satin. \\ a i ?(<?..-it l.tTeci In Hlacl? MoUair. On this page is shown a suit of black mohair, exhibiting the new ideas of the season. It is cut in kimono style, with set-in sleeve*.. which are slit just a little to give" ample room w! en swimming, and faced with a band of white moire, giving a contrasting and attractive effect. This suit has a flat collar and vestee of white moire, the latter being trimmed by two straps of the black mohair that cross over in front and form a waistcoat effect. A plain overskirt of moire trims the suit. A belt of the black moire joins the waist and skirt and ties in a bow in front. This suit would be the delight of any young woman and is of excellent value. Price, $9.50. \ Black and White Cup, With this suit is sketched a black and white rubberized cap. with green ruffles. It is trimmed on the sides with rosettes. Price. 85 cents. Excellent novelties are the Roman striped rubber sashes in different colors. The sashes are priced at $1 and the flowers at 95 cents. Moreover, rubber garters may be . had in all colors for 35 cents. Suits for the Little Ones. Suits for children do not vary much from one season to another. The suit sketched on this page is called the "bloomer suit." It is made of red flannel, with short set-in sleeves, completed by a belt of the material. Price, $1.95, in red only. Another suit that was seep to-day is worthy of mention. It is of good quality of black satin, made with raglan sleeve, with cuffs of white moire. The flat collar is of the moire, and is fastened in the front by white cove ed buttons and a bhek silk loop, which adds an un usual touch. The sk; * is plain aid is finished at the waist by a girdle of the satin, with a buckle of black and white. The latter is an exceed? ingly clever idea, which contrives to relieve nicely the black of the vest of the suit. $8.95. Tango Bathing Slipper??. Bathing slippers very much in vogue this season are Known as the tango slippers, the dancing craze having encroached here as every? where. They may be had in black satin, with the lacing to match. 1 ric?t, $1 50. Slippers with one strap for bathing are also very popular. These may be had in black satin for ?! 50. and in sateen for $1. DARK BLUE VOILE FROCK WITH HAT OF GREEN AND ECRU GRASSCLOTH AND PARASOL TO MATCH. The woman who wears a black rmd white bathing suit may like to have her slippers to match. Some very nice ones are being shown in black and whit?? striped satin for $2 25. BLACK MOHAIR AND STRIPED CAP Fruit Tarts More Satisfactory than F Because Individual Taste Is Catered To. AS A CONCESSION to the members of the family wl occasionally demand pie t individual fruit tarts. By having t pastry thin and well baked, and tl slightly cooked fruit filled into t! shells shortly before serving, the is no possibility of the least su picion of sogginess, even thou* the filling be of a delicious juicines Any reliable recipe for pie cru can be used for the shells of the: miniature pies. and. according to tl most approved ideas, the pas should be baked over inverted pati tins. The crust does not shrir from the rim in baking, as is tl case when tins are lined with tr pastry, in the old-fashioned wa, and by inverting detached tins o a baking sheet, some distance apar it is possible to use a larger circl of pastry than is needed to actuall cover the patty tin, allowing th margin to lie flat on the bakin sheet and form a rim for the fir ished tart shell. In.ert This on Raking Sheet. This rim can be crimped and ar ranged in various ways before plac ing in the oven and prove an attra. tive feature of the tart when read* to serve. After the pastry is wel fitted over the tin foundations, thi crust must be thoroughly prickec to insure the shells keeping shapt while baking. No butter on the tins will be necessary, as, according ta the old saying, "it's a poor crusi that won't butter it's own tin." Cunning little pastry baskets can be fashioned from these tart shell;, as it is an easy matter to insert curving strips of the pie crust which have been baked over a rounding surface of a suitable size. Quarter pound baking powder tins, emptieJ of their contents, are excellent to keep on hand for this purpose. One can is sufficiently long to I hold six nprrow strip?? of pastrv. which, when baked, will be found o just the right curve to serve a handles to the individual pastr? shells. It takes a little longer, pu is much prettier if these handle! are made of two narrow strips o pastry, twisted or knotted befon being placed over the curving tin and baked. Do not insert the pastr handles until the tart shell is filled They should then be pressed dec enough into the filling to hold It place. The season of fresh berries pro vides a long list of possibilities foi the filling of pastry shells. Manj people who feel that they cannol eat uncooked berries enjoy then when served in fruit tarts, as the berries, though cooked slightly, hav^ suffered no change in flavor. Preparing Berries for Tarts. A rule which will dnswer for most all small fruits is to allow a cup of sugar and one-fourth a cup of boil ; ing water to each box of the berries. Make a syrup of this and, when b.iiling, put in part of the berries, skimming them out as soon as the boiling point is reached, and substi tuting more uncooked fruit. When I all the berries have been thus treated, let the syrup boil until ! thick, when it is poured over the fruit. .Strawberries are especially I delicious as a tart filling. Curran??., : gooseberries, raspberries and cher? ries are good, also. Among the various combinations ' of fruit which are worth trying is a mixture of rhubarb ?.nd raisins, which calls for twice u much rhu? barb as raisins, the 'ormer steamed until tender, and then the seeded and halved raisins added and cooked for a few moments. Red currants and red raspberries combine in a good fillinc and so do blackberries and blueberries. Cherries, with th: addition of bits of pineapple, make Cool Summer Drinl To Fulfil Their Misait They Must Be Served Attractively. WISE indeed is the host? who, taking time by t forelock, prepares sim* syrups of fresh fruits in their sc son and stores them away for futu use; for she realizes that with the same -.yrups as a basis a great \ riety of healthful summer drin can be easily and quickly prepare Great care should be taken, preparing beverages for war weather, that they are not ovc rweetened. In almost every i stance the.fruit puree which fom the foundation of the punch, i frapp?, should be prepared sever hours before it is to be served. Th method seems to improve the riel ness and flavor of the drink, whi the addition of iced carbonate water is recommended, as the li and sparkle of the water gives i added zest. Following are son recipes for refreshing and delicioi summer drinks: Maraschino Punch. Boil together one quart of watt ' and a pound of granulated sugar fc five minutes. Then add the grate yellow rind of two lemons and fou oranges and boil for five minute longer. Strain through cheeseclot! allow it to cool, and add th strained juice of the lemons an oranges, two diced bananas and th , contents of a bottle of Maraschin? ' cherries. Chill thoroughly and ad? ? one quart of iced Apollinaris watet one cupful of St. Croix rum and on? quart of finely cracked ice. Mi: well and serve from a high, crysta tankard. Mint Krappe. Slice into a mixing bowl om peeled cucumber and add, in th? | order mentioned, one dozen sprig? of fresh mint, three sliced lemon? and half a pint of sherry. Sprinkh I over the ingredients one small cup , ful of sugar, cover the bowl and sel in the ice box for at least two hours Just before serving mash the in? gredients with a potato masher to extract the juice, add one pint of sugar syrup and strain. Dilute to the desired strength with equal parts of chilled seltzer water and unfermented grape juice, and pour ! into tall glasses that have been half i filled with shaved ice. Decorate the top of each glass with a tiny bou? quet of fresh mint. Iced Coffee Sherbet. Strain into a bowl one quart ol clear, black coffee, add sugar tc taste and sufficient hot milk to re? duce to the right strength. Chill thoroughly, pour into slender glasses, in which have been placed two tablespoonfuls of cracked ice, and cap each portion with a table spoonful of sweetened whipped cream that has been flavored with a teaspoonful of Cognac. Egg Lemonade. This recipe is for an individual portion, but the quantity may be in? creased if the same proportions are maintained. To one egg add one tablespoonful of cold water, and beat thoroughly with an egg beater; WICKER SERVICE BASKET WITH INDIVIDUAL PARTITIONS FOR GLASSES. a delicious combination, and pine? apple is also good with strawberries. Tarts Satisfy ln?.'ividual Taste. The advantage in the serving of individual tarts rather than a large pie is that it is more easily possib'e to cater to the varied tastes of c family. It is a simple matter to have at hand two or three kinds of fruit filling and each one to be served with the pie of his choic:. Another advantage is that they can be made decidedly decorative. Do You Know? That in some Oriental countries strawberries are served with sour cream and are said to be quite pi quantiy appetizing? The cream must be more than sour?it must be ripe, as the butter makers say. It is put on the ice until cold, then beaten and served with sugared strawber? ries. ' ac'd the strained juice of half a lemon and two teaspoonfuls ?^f sugar. Stir well and when the sugar is dissolved pour into a crystal glass; add two tablespoonfu's of finely cracked ice and fill up the glass with carbonated water. Dust over the top of the beverage a little ??rated nutmeg. Pineapple Cup. Pare and grate a large pineapple. Pour over this the juice of four lemons and add one cupful of sugar. a cupful of currant juice and a pint cf large red raspberries. Mix well und place directly on the ice for three or four hours to chill and ripen. When ready to serve, add slowly two quarts of iced vichy an! pour over a block of ice that has been placed in the punch bowl. I'-cd lunger tup. Place in a bowl the juice of three lemons, one quart of hulled and washed strawberries, one cupful of r-.irar and two sli?*"t fr?**?**?**?-*. /Ml-*-? the fruit to stand in a cold place lor two or three hours. When ready to serve, add one quart of chilled water, two pint bottles o* gnger ale and one pint of finely cracked ice. Serve in slender, high semmed glasses. A Simple Claret Frappe. Mix together one cupful of coH strained tea, one quart bottle of claret, half a cupful of rum, one qu.-rt of cracked ice, one large cup? ful of pitted California cherries, two sliced oranges, one cupful of water and sugar to taste. Mix the ingrcdi whipped cream flavored with French brandy. Wash a scant cupful of r*.ce through several waters and cook ?n slightly salted milk until tender. ?Then drain, and while still warm stir in two well beaten eggs, two tablespoonfuls of powdered sugar, one small cupful of cream, two tea spoonfuls of chopped candied orange peel, a pinch of grated nutmeg and a small cupful of seeded raisins that have been boiled until plump. Allow the rice mixture to cool but not harden, and stir in lightly a pint of I THE SOLE TRIMMING OF THIS MOTOR COAT IS THE LARGE BUCKLED BELT SLASHED THROUGH THE FRONT. WORN WITH A BLACK VELVET BOW-TRIMMED. LARGE HAT. ents thoroughly and when the bev e-.age is sufficiently chilled serv; frcm a tall glass claret jug. Turkish Coffee Sorbet. In this dessert coffee extract, ob? tainable at a reliable drug store, gives better results than ordinary coffee. Care, however, should be exercised in regard to the quantity used, which naturaliy varies to suit the individual taste. Cook half a cupful of sugar with half a cupful of water to the "soft ball" stage, and pour it upon the stiffly Vieaten whites of two eggs. Beat steadily, and when light and creamy add one pint of stiffly whipped cream, one table spoonful of confectioner's sugar, a pinch of powdered cinnamon, one teaspoonful of vanilla and about one teaspoonful of coffee extract. Freeze until smooth and firm and serve in slender glasses. Garnish each por? tion with a pyramid of sweetened whipped cream that has been sweet? ened with two tablespoonfuls of powdered sugar. Whip the mixture again until it is very stiff, turn into a melon mould, and after adjusting the water-tight cover, pack in ice and rock salt for four hours before using. Serve unmoulded on a glass platter and pour over it an iced Sagayon sau.c. Rub off the yellow rind of two lemons on loaf sugar, then crush the sugar to a powder and add half a cupful of confectioner's sugar, one dozen and a half powdered maca? roons and one pint of s-tiffly whipped cream. Mix well, pour into the freezer, and as the cream beging to stiffen stir in a half pint of chopped Maraschino cherries and half a cup? ful of the cordial. Continue freezing until the cream is very smooth, and serve in halved melons that have ? been thoroughly chilled. If You Are Shopping ;in<l can't find exactly what yon want, caH The Tribune Information Service, Beekman 3000, and we will toll you WHERE TO GET IT. Or, If You Are in a Hurry and haven't time to write u^, or if you don't want to run around in the shops oti these lt"t ?lays, searching for any article of apparel, 'PHONE US, and we will help you out. THE TRIBUNE ha-? just installed an INFOR? MATION SERVICE. e tune and energy u by TELLING YOU WHERE you can get ANYTHING YOU NEED, whether it be i button, a bathing suit, a governess or a rag carpet. This INFORMATION SERVICE will :>c open to the use of TRIBUNE readers from 10 a. m. to 6 p. m. daily. WOMAN'S PAGE BINDERS. As many of the articles on this page will be continued from day to day, The Tribune for the convenience of those who may wish to preserve the pages, has had made an original and unusual binder. This binder holds sixty single newspaper pages, and will be sold at cost, thirty cents, postage prepaid. Note.?On receipt of a self-addressed stamped velope The Tribune will furnish the names and addrj of the shops from which the articles described page are taken.