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DAMEl^SHICNSLATESTTiULLS ^ FOIBLES. LUXURIOUS WRAPS FOR MIDWINTER MOTORING. ? / WEAR the Fur Outside, Not Inside the Coat? Pijiicki, or Young Reindeer, a New Motor Coat Pelt? Genuine Seal Not Necessary for Fashionable Favor? A Fur Collar Makes the Wool Motor Coat Distinguished? Worth Owning a Car to be Privileged to Don a Motor Bonnet. daughter?, together with the luxurious fur rugs, electric foot warmers and other devices for outwitting Jack Frost, will easily double his first three or four thou sand expended in the machine. Lucky, Indeed. If the barn has not to be mort gaged. as well as the house, to sufficient ly equip the family for correct and modish motoring. The other day a woman looking about for a new fur coat, which was to repre sent a generous husband's Christmas gift, saw just what she needed in the window of a furrier's shop on 34th street. New York. Entering the shop slje asked to try on the coat, a simply yet smartly HE family man who can afford several thousand dollars for a touring car Is apt to discover with the acquisition of this new posses sion that the cost of his car Is only half the initial ex pense. Motoring raiment for him self, wife and "Motor v.v.;.y I>OKNEi!I cut model of seal with a modest collar and wristbands of skunk fur. The garment -was a perfect flt, and. Inquiring the price, the little woman was well nigh staggered to receive the reply: "'One thousand dol lars, madam, and a bargain at that!" Now, there may be women who prowl about in search of thousand-dollar barpains, but, contemplating the probable cost of a fur hat, muff, gloves and foot muff designed to accompany that coat, one wonders how much pater famillas would be likely to have left to spend on the car. # * * Of course, one may keep quite warm In a wool coat with a knitted sweater or an gora jacket beneath, but there is some thing in the very look of a fur coat that is luxuriously attractive and wellnigh irresistible to the feminine fancy, and most women prefer a fur motor .coat of even inferior grade to the most expensive tailored garment of tweed or other wool stuff. In any event, the fur on a motor coat is always most attractive on the outside. The fur-lined coat may be as warm as the proverbial toast, but the best of these coats are bulky and clumsy and hideous ly unbecoming to even the most slender figures. Besides, the fur-lined coat al ways has an "old-ladytted" look and never possesses the dash and Jauntln^ss of a fur garment showing the pelt to tho weather. There are so many reasonably inexpensive furs which are made up Into motor coats that there really seems no reason why any woman who can afford to ride in an automobile at all should not possess an automobile coat of fur. Seal skin and mink, while, of course, utterly desirable for those who can have them, are not efpential to correct "form" in motor attire. There are a host of lesser pelts, including dyed squirrel, muskrat, coney, caracul, raccoon and the mottled French civet, which closely resembles l<*opardskin; all of which are used with good success for smart motor coats. Young reindeer or "pijilcki" is a soft, supple pelt, much used in northern Ger many for cold weather garments, and this pijilcki has been taken up by some of the fashionable French furriers and built into stunning motor coats. The fur is a lovely reddish brown color and as soft and pliable as velvet. Pijilcki motor coats have huge collars of skunk fur and are fastened with jeweled buttons in bronge and topae effects. * * * Dyed squirrel is a most satisfactory pelt for an inexpensive fur motor coat. This fur is warm and luxurious to the touch, and the color 'in soft brown shadings blends harmoniously with out-of-^oor winter environments. In fact, brown is a wiser selection than gray for country motoring in winter. The slaty grays seem to absorb all the bleak tones of leaden sky and bared tree branches, and throw up in hard relief cold-pinched faces and frost-reddened noses. Sealskin, with its velvet texture and warm brown color, is the ideal fur for a motor coat, and for those who cannot af ford the now extremely high price of gen uine seal, Hudson seal or French rat makes a very acceptable substitute. Years ago, when sealskin was at Its pin nacle of favor, any Imitation was deemed unspeakably bad form; but now French seal is boldly worn by many a woman who could well afford to pay the prlc? of ITo4- QfvTooL Cloth ?? T the real pelt, and some of the French seal coats trimmed with skunk and ex travagantly lined with handsome bro cades leave nothing to be dcsiit-d in smartness and substantial price. Next to a fur motor coat the most com fortable cold weather wrap is the top coat of double-faced uyster cloth, which, while exceedingly warm and soft, is as light as angora in weight. These ulster topcoats are cut on more roomy lines than the semi-fitted garments designed for walking use, and the double-faced cloth, in subdued neutral colorings on the outer side, shows a gray ana cheerful plaid in self-tones on the reverse. In one of these warm light ulsters, lined to the hips with flannel, or worn over a knitted jacket, one is sufficiently equipped for a ride across the bleakest open country? especially if the coat has a broad collar of fur, which may be turned up about the thoat and ears. * * These big motor coats, when removed In the warmth of wayside inns and tea rooms, reveal charming frocks of light wool stuff, such as are worn this winter in the morning and afternoon. Into a fashionable Inn ou a Westchester highway the other afternoon came two women well known in New York society. One was clad in a French seal and skunk coat falling to her heels; the other wore a stunning coat of mustard-colo'red tweed, lined with scarlet satin and trimmed with skunk border and a huge skunk collar. The seal coat, removed, showed a pretty frock of olive brown permo fabric?a light-weight mixture of wool with mo hair?which had a pinafore overdress turned up at the knee in washerwoman fashion, and reaching up over the bust above a tucked guimpe of olive brown chiffon over gold cloth. Beneath the mustard and skunk coat was a black frock. Immensely smart by reason of a chiffon polonaise confined by a dull gold Russian belt, a line of tiny dull gold buttons set down one side of the front. These women were mother and daugh ter, and, actually, they both looked the same age?and that about twenty?in their captivating motor bonnets?the mother's of crushed sealskin, to match her coat, with a gold rose tucked in the pelt at one side, and the daughter's a babyish bonnet of shirred brown velvet with a skunk border around the brim and rose-colored rosettes over the ears. The bonnets are the prettiest part of new motor raiment, and so young and charm ing do they make their wearers that the wonder is that more women do not own care. Just for tha sake of wearing motor bonnets. Description of the Fashion Photos Above No. 1?French Civet Imitates Leop ardskin. FOR out-of-town motoring, where more conspicuous raiment is possible than would be in good taste in town, the mot tled leopardskin ooats, as they are popu larly called, are very attractive. Gen uine leopard is extremely costly, and most of the "leopard" coats are really French civet cat, whi*h is really a very supple, thick and prettily marked fur. This civet coat is simply yet smartly cut and has a broad collar of brown skunk fur, which lends special richness of effect to the garment. No. 2?Knit Coat With Bonnet. THESE worsted coats, matched by co quettish hoods and huge barrel muffs, appeared at Trouville last August at the polo games, and bes des being delightfully warm and cozy, the knitted garments are rather pretty. The colors are the soft, elusive tones shown in new wool mate rials and are produced by a special proc ess of dyeiing. hat, bnnnet and muff matching exactly. These knitted gar ments as imported from Paris are very expensive, but any woman with a talent for knitting may produce satisfactory copies of the French . models, providing she can obtain wools of the oo rect shade ?this being a most important considera tion. No. 3?White Motor Raiment. THERE is a young actress of individ uality who has been seen much about Mhiiz IToio# New York this winter in a snow-white touring car and clad from head to foot in white furs. White motor garb is (j Ite a fad. and when spot'essly white and un spoiled by the dust and grim** of the road 15s very charming. The long white worst 1 ed motor coat pictured is matched by a knit motor ap of white wool draped with a white veil, and the gloves are of heavy white buckskin. Over this worsted coat Is donned the ordinary fur motor coat which is removed to reveal the whit* raiment when a restaurant is entered. No. 4?Of Wool Ulster Cloth. HIS practical coat has the loose, * mannish line* which distinguish an automobile coat, pure and simple, from the more accurately fitted garment de signed for street use. The material is a heavy yet soft and fine wool diagonal flecked with threads of white?this "snow flake" weave being immensely popualr In Paris just now. The color is a warm reddish brown and the buttons are of hig>hly polished wood in mahogany effect. With this motor coat is worn a Oage motor bonnet of tan beaver trimmed with old blue ribboru No. 5?French Motor Bonnet. LIKE all the bYench automobile raiment, this bonnet is built with the practical feature in first consideration. The crown of the bonnet, sloping back ward, offers the very least resistance to the wind, and the slanting brim fits down well over hair and face. The bontaet Is of berry red velvet with a pleating of the velvet around the edge and rosettes at the sides over the ears. A veil of pink chiffon cloth in two shades, one layer above the other, adds a becoming touch to the bonnet. No. 6?Motor Bonnet Guaranteed to "Stay On." WARM as a hunter's fur cap !s this cosy bonnet which fits over the head and ears so closely. The bonnet is of dark rray beaver and is trimmed most becomingly with satin ribbon in a straw berry pink shade; Ion" et*v: "8 of the rifcl^on tying beneath t' !. and a coquettish bow b ine sunk i" the furry beaver at one side of the bonnet. Rose end gray is a combination that could be worn with alnv>st any *ur nrnnr coat; or the bonce* m ht be >ve'.* ped In gray heavtr a?d !d ' :e r ' > . >rown beaver and rose r b?*' or ?.ti <r harmonious comb nations. Lack of Competent Service Contributes to Falling Off of Hospitality. The period of life la brief, "Tia the red of the ml roue leaf, 'Tla tha guid of the t-unsat sky. *Ti? the Sight of a bird on high Kut one may All the space With each an Infinite grn^e That the red will ting* all time, At>d the g"ld thro- ail aees shine. And the bird fly awlft and atralght l1** the portal of God's own (fate, - The Pholosopher. X olden times when people came long ^05^ distances to church. those who lived nearer the sanctu ary made It a point to <nvlte even large families of several for that matter, home for luncheon between services. There was plenty of bread and butt*-r, s generous pan of baked bear.s. some cold meats, such as head cheese, then homemade preserves, such as cider apple sauce or apple butter a fid gingerbread or doughnuts. A fe? mure or iess coming In for entertainment made no difference with the housewife. wmosc ample cellar and well filled store room could be depended upon to fill as many "aching voids" as required refresh ment. Today few people, save In the < cintry, buy provisions in quantity, for there is little room for storage In apart ments or even the small city home. The lack of competent service to take tile place of the old-tim? "help," who was one or' the family, has contributed to the falling off of hospitality. Comparatively few are there nowadays who think they can ask any one to sit down to a meal unless specially prepared and the guests Invited. Kven the old-time high teas have almost entirely disappeared and when one feels that she must entertain she bids her friends to some famous hotel for luncheon and bridge, for a Sunday night ?upper or a course dinner. While it goes without saying that one with limited means, Insufficient help and strength on which there is already too many dem?nds, cannot entertain lavishly, we all recall with affection and gratitude t lie home, however simple, where we know we shall he weOcome to share in whatever is set 'before the family, be It no more than a cup of tea and a slice of hrf?ad. If one is foraging around solely and simply for a "square meal," let him go to a hotel; but if companionship stands first and "sommat to eat" second, why not share gladly with what we have, making neither apologia nor elaborate changes in our methods. An "emergency" shelf should be in every home, even the light housekeeping apartment. So many excellent things are now to be obtained in cans that the preparation even of a course dinner need not be at all aj-duous. L?et me give you, for Instance, the true history o? an emergency supper that was prepared without, friction for si* unex pected guests. The Sunday night supper, always an elastic and movable affair, had been planned for a small family and three or four guests who were liable to drop in. It was to include creamed potatoes, chicken sa'-ad, bread and butter, cijeam cheese. Ice cream, cake and tea. When one friend after another came dropping in Until fifteen, large and small, were chatting around the open fire, a regular sit-down supper in a small din ing room became a manifest impossibility, and there was some question as to the ar rangement of the food supplies so that there should be enough to go round. For tunately there was fresh bread and butter in plenty with tea and coffee that could l>e made enough for all. The bread was quickly made into sandwiches, two of tne young woman guests offering services for the occasion. There was not enough of the cooked chicken left from dinner to make salad enough, but with the ad dition of a can of the tinned chicken and the helping out of the celery stalks by the white leaves, all finey minced, and an ad ditional garnish of little red canned pep pers, there was enough to furnish each plate with a generous helping. I,lttle nests of lettuce leaves were made to hold the salad and a small pickle and an olive were added to each plate. The dining table was quickly laid with the tea and coffee service, glasses and pitcher of water, a pile of napkins, spoons and forks. The quests, seated as they desired about the living room, in the dining room or on the stairs, were quickly served with plates, napkins and tea or coffee as desired, then the sandwiches were passed by some at the young men. It was a cozy, informal meal, with abundant op portunity for heart-to-heart talks in the various groups As there was serious doubt about the ice cream stretching out to the limit demanded, it was readily supplemented by circles of the delicious Hawaiian pine apple. A slice of the pine was placed in the bottom of each Ice cream plate, on top of this was a little mound of cream, and some of the pineapple sirup was poured about the edges of the help ing. This proved really delicious, and was much commended as something new. Plates of cake and the boxed wafers that were kept on the emergency shelf were passed with the cream. After supper corn was popped over the open fire and pleasant "homey" talk finished the evening. Among the rather novel sandwiches which go excellently well with the Sun day night supper when refreshments are to be passed the following may serve as at least * suggestive: Macedoineof Lobster and Vegetables Cut cold boiled or canned lobster Into dice and mix with anr equal quantity of canned peas, string beans, asparagus, carrots or other vegetables. If the fresh vegetables are used they should be cook ed first In salted water. Season with salt, paprika and white pepper, and serve on lettuce leaves with mayonnaise. Decorate with rings of celery, stars stamped from beets or radish roses. It preferred the vegetables can be pur chased already mixed in cans, and known as macedoines of vegetables. Olive Sandwiches. Place a dozen large olives in a bowl and pour over them enough boiling hot water to cover. Let stand five or six minutes, drain and set oa the ice un r ? .3 Menu Sunday. 4 BREAKFAST. t Apple Sauce Cereal with Date* ? Fried Salt Pork with Cream Gravy Creamed Potatoes Rice Pancake* Sirup Coffee DINNER ? Oyster Soup f Celery. Roast Beef, Franconla Potatoes Yorkshire Pudding Turnip Cabbage Salad Deep A pple Pie Cheese Coffee SI'PPER. Chicken Salad Bread and Butter Sandwiches Olives Salted Nuts Ice Cream with Gingered Pears Kaistn Cake Coffee .(?) til cold. Stone and mince fine. Mix ?with three level tablespoonfuls mayon naise and a tablespoonful fine cracker or crumbs, and spread between thin slices of white or whole wheat bread. Cream Cheese and Olive Sandwiches. Cream or Neufchatel cheese beaten until creamy, with the addition of a little more cream, then mixed with finely minced ripe or green olives makes a delicious sandwich filling. So, also, cream cheese mixed with finely minced gr*pn peppers or sweet red peppers that have been canned. Date Sandwiches. Mix one-half cupful chopped dates with a half cupful English walnuts, then add to this mixture slowly one half cupful sweet cream. I^et stand on the ice to chill, then put between slices of thinly cut white bread. Chicken Sandwiches. Add to one cupful cold boiled or baked chicken meat, chopped fine, the yolk of one hard-boiled egg and four table spoonfuls mayonnaise. Mix well, adding salt, pepper and celery salt to season, then spread. Cheese Sandwiches. Take equal parts cottage cheese and ground walnuts, add salt, cayenne and a little celery minced very fin? and a touch of parsley also finely minced. Then moisten with mayonnaise and a little cream 'and spread. For anothor cheese sandwich mix together the yolk of one hard-boiled egg. a half cupful grated cheese, salt, pepper and dry mus tard to season and two large tabls spoonfuls mayonnaise or cooked dress ing. Rub the yolk of egg until smooth before adding seasonings. Mutton and Caper Sandwiches. Cold boiled or baked mutton minced fine and mixed with chopped capers an l mayonnaise is a hearty sandwich tilling, and one generally liked. Creole Sandwiches. This consists of thin slices of buttered bread with a layer of lettuce, chicken, sliced tomato or tomato jelly and may onnaise between them. Brown Bread and Baked Bean Sand wiches. Butter slices of oatmeal or whol-j wheat bread or brown bread, spread with a lettuce leaf, and over this put a layer of baked, beans mashed and moist ened with oil. On top of this spread a layer of cream dressing or mayonnaise, to which a little chopped pickle and red pepper -have been added. Cooked S&lad Dressing. Beat the yolks of two eggs until creamy?then add to them half teaspoon ful dry mustard and the same quantity of salt. Next beat in slowly four ta blcspoonfuls of melted butter and six tablespoonfuls of hot vinegar. Cook in a double boiler until it thickens. When cold and just before serving, a cupful of cream, sweet or sour, may he folded in. This will keep for a ions time in a cool place, and Is particular ly well adnpted to lettuce, oelery, string beants, asparagus and cauliflower. Dutch Sandwiches. On a buttered slice of rye bread spread Fashions and Fads. Pockets are large and much trimmed. Chiffon is evidently in for a tremendous vogue. New parasols are in brilliant colors and plaids. Sleeves promise more fullness In the near future. Wrist watches on leather straps are again being worn. Scarfs are being draped even more elaborately than last summer. Belts for street costumes are very wide and have large buckles. Opera hoods are loss in evidence than was expected by fashion prophets. ? There is a predominant for the fur trimmed velvets for cold weather wear. Tiny faces of foxes head some of the hatpins to go with fur-trimmed headgear. Rhinestones and crystal embroidery are being lavishly employed on evening gowns. Opals are very stylish this winter, es pecially when set in a necklace or brooch. Bands of gold lace are often worn around the head when the evening gown is decollete. The use of dull, silver and gold orna ments on dresses and hats is seen every where. Hairpins of twisted shell, which are ?quare across the top, are among the newest shown. a layer Vr b<.i<^g(in i is . then a thin layer ?.f puiupernicki* c ! with an other t fi ? .f ? Cut Into strips . ,t: n . iti.i the length ?t the flirt' a:*-'. f?T'-c> nn lettuce leaves. A ti iii of <?! :i ? s improve? the sanaw kli in n a! v : ?: em : i a rw i ? c i i:lford. Steri nc s;i\?r r! "? : s ef il* kinds are now in la or. An fH'l revivf-'i i" mits the wear ing of gold fclippt-r . Fair motorist:- an v ai \g variations of the "gannj" !? ? that covers head and ears. Tt sefms thr>* the crystal aid gold bt? gles are'to supply :i. \rh <?f tlie trimming this season. The p.?pu'ar whit* and pray sweaters are to he had with collars and cuffs of contrasting colots. Three-piece fur sets ae now in vogue? the hat, of course, making the third at the trio. Swordik*? hilts, fashioned of tortoise shell, are among the striking looking hat pins of the hour. It is believed that the vogue of the short coat w;ll come in with the first hint of spring. Pettiooats fit ve y snugly about the waist and hips. They are fastened a lit tle to the left of the front. Large pieces of beading are used on gowns and wraps, gloves and opera bee* and even on stockings. Stunning fancy gun metal collar pins are shown. Some of these are studded with semi-precious stones. The oW-fashloned jet bracelet, made In links and fastened on either wire, is ap pearing again. The revival of the fashions of the Louis XVI period has brought back the dainty little fan, often h&nd-palntedL