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Blouses of Marquisette.
Marquisette, embroidered and plalil. lace trimmed or severely stitched, Is the material of which all the newest and daintiest of the summer blouses are made. The majority of the more exclusive models for these waists are cut with kimono sleeves which hang quite straight to the elbow, have a rounded neck and are embroidered in colors. One dainty model, however, was trim med with band of white silk fagoting and small black buttons, the bottom of the sleeves and the neck being piped with black also. Another stunning marquisette waist shown in an exclusive shop was trimmed with Hungarian embroidery about the round neck, while a band of it curved from the left shoulder diagonally acroas the front and down to the waist line on the right hand side. Still another new waist was trimmed with heavy black silk cording in a square design, which was made quite separate from the waist and slipped on over the head. If one has an eye to economy in the planning of one's sum mer wardrobe it is wise to choose a hat of all black or of black and white for wear with afternoon gowns, either being gener ally useful. The wide brimmed, rather flat shape is the popular one of the moment for afternoon wear. The one chosen as an illustration today is a becoming shape for youthful faces and is of rather coarse black straw. The sole trimming is a novelty ornament of black and white feathers made to repre sents butterfly and lightly poised on the back of the crown. . ? ** We Americans Overdo * things?physically and mentally?and give little thought to the building up of the human machine. We drink coffee and tea instead of feeding our tired nerves with mwmswmk Nor is this particular cocoa selfishly specified. It is different from others because of Wilbur flavor?a quality that makes of cocoa as delectable a beverage as it is beneficial. If you have tried to drink cocoa, and didn't care for it, it's likely because you've never tried Wilbur's. Order From Your Grocer Today As Ae Eating Chocolate? WILBUR'S VELOUR CHOCOLATE ?Has No Peer H. O. WILBUR A SONS, he, Manufacturers, ? Philadelphia, Pa. ttTMff m 0&&3T SGJY TUT, e<s>a. vtt s> svs ori $Tcsssr3,a.vi Just ask*=and see how easy it is to carry a ? ? "charge account" here. * Y Y *? :: Refrigerator Satisfaction. There are no qualifica tions to our GUARAN TEE of the Refrigerators made by the Alaska Re frigerator Co. YOU ARE INSURED COMPLETE SATISFACTION BY US AND BY THEM. They are made in the convenient family size, with roomy interior ar rangement. The principle upon which they are con structed requires less ice? and assures greater refrig eration. ". It is science plus com mon sense. The cases are of Hard wood, finely finished; or of porcelain; with zinc, enamel or porcelain lin ings. We feature them be cause they are decidedly the best. "The STAR"?"The SITKA"?"The ALASKA"?"The MAJESTIC "?in family sizes?for houses and apartments. $6'50 to ? j Better see us about Straw Mattings? both on account of quality and price. Fruits Now Adorn the Summer Hat Designers of fascinating and fashiona ble millinery and makers of the trim ming thereof may be seen hovering In the vicinity of fruit stands, studying the effects of different fruit combinations. For the edict hae gone forth that Mlladi Modish is to wear things edible nest to her glistening hair, and while this may sound unpalatable in the telling it is de cidedly attractive to the eye when worn by a woman who understands the proper placing of millinery fruit. Time was when cherries were sacred to the large floppy hats of the miss of six teen. Their blushing cheeks matched those of the wearer, and their suggestion of spring detracted nothing from her own blithe youth. Cherries are no longer sacred to any age or any shape. They are tucked away In the hat of the matron ot sixty, and the Puritan bonnet, as well as the widespreading chapeaux, benefit by their dashing color. Grapes lend them selves delightfully to reproduction. So far has art progressed In this respect that even the early morning dew cast like a gossamer veil across their purple cheeks is given in all of nature's purity and charm. Currants are another fruit fa vorite of the milliner, and apples come In for their share of popularity. Mostly they follow the taste of the small boy by be ing green In age as well as color. The fruit fad has gone bo far as to put the mark of approval on lemons and oranges as millinery adornment. Grape fruit and bananas have thus far been overlooked, but the fertile Imaginations of creators of fashion are liable to the wildest flights, so that no doubt even these difficult fruits could be made to serve the purpose of the designer. A Cold Luncheon for Warm Days No matter how popular the more elabo rate salads may be on the family board, the appearance of old-fashioned potato ! salad Is always hailed with delight It has the value of being nutritious as well j as palatable, and Is an excellent lunch eon dish for warm days. A luncheon menu with potato salad Is: ? ? * Cold Tomato Bouillon. Potato Salad. Ham Baadwlcles. Strawberries and Cream. _ Cake. Coffee. x? 1 '? To make cold tomato bouillon take any good meat stock, flavor with boiled toma toes that have been run through a col ander, and aillow to jell In the refrigera tor. Potato Salad The best potato salad Is made from waxy yellow potatoes cooked with their Jackets on, then peeled and sliced while still warm. Slice new cucumbers over the potatoes, using one cucumber to six po tatoes; cover with mayonnaise dressing and toss lightly. Garnish the salad bowl with curly parsley. Sandwiches. Cut the bread for the ham sandwiches in thin slices and butter lightly. Put to gether with slice of fragrant cold boiled ham, from which all the fat has been trimmed. Brush the ham with prepared mustard If desired. Strawberries served with cream should be ripe and solid. It Is better to dust them with powdered sugar at least a haif hour before using, as this will tend to keep the cream from curdling. Rejuvenated Hints. Clean and press your last year's Skirt and jacket, and then cut* off the tails of the coat to suit the new style of twen ty-six inches. The new style Mack satin sailor collar may be made from a last winter's hat by cleaning and pressing the satin taken from the frame. The plait ed skirt of last spring is out of date, but by stitching down the plaits the de sired straight effect Is easily obtained. An old net waist may be veiled in chiffon the color of the suit, using a suggestion of gold cloth beneath the chiffon. Make the waist covering with mandarin sleeves and seams under the arms, finishing the neck by means of a band of silk the coior of the suit and embroidering it at Intervals of two inches in French knots of empire green. The hat is next in line in the rejuve* nation of the summer suit. Use chiffon the same shade as the waist and cover the large flat hat discarded a year ago and relegated to the attic. For a fair haired girl the hat should be faced with shell-plhk silk, a yard being ample, as I the hat may be laid on the silk and cut out. The chiffon may be fulled around the outside of the brim and gathered at one side with a close cord shirring. A knot of broad satin ribbon is an effec tive finish to which one may add a cluster of matched quills. Fads and Fashions. It is very evident that the new mil* linery will not be qonflned to any hard* and-fast fashion or to specified sizes. Never has the variety been more infinite, the colorings more artistic, the results more fetching. Pique, mercerized poplins, linen, crape, madras, etc., either plain, embroidered, figured or striped, are the fabrics em ployed in the new, soft, tailored neck wear, which is severe without being mas culine in effect. Hat trimmings run to flowers and the combination of the largest and the tiniest on one hat is the latest idea. Field and garden flowers also hobnob on the same model and natural colorings are given little attention. An effective material for summef dresses has a border done In bead effect. Ball fringe in the crocheted and gimp variety is seen on evening gowns and lingerie dresses. All the feminine world will welcome the return of the new soft shining taffeta silks used in new street costumes. Under the transparent blouse or cor sage that finishes every costume the un der chemisette is of fine English embroid ery. Wide bands of lace, embroidery or self fabric are the distinguishing feature of the new French styles In dress trimmings. Extremely wide braids in black and white are much used, whole suits being made of braid joined by narrow satin panels. Undertunlcs and overdresses of white English embroidery and of filet lace are panels and false skirts of black velvet. Collar pins covered with lace the same as the trimmings on the frock or blouse of lingerie are charmingly simple and dainty. A new taffeta silk gown lately seen had Its close-hung skirt trimmed from belt to hem with narrow gathered frills four inches wide. Fabric bags are to be very popular, sometimes combined with leather, the leather forming a skeleton through which the fabric shows. The kimono sleeve is still seen on blouses, and on a few simple house dress es, but the newest garments are marked by its absence. Crepe meteor, charmeuse, messaline and changeable and glace silks are all used as foundations for the frock pt chiffon, voile and marquisette. On new gowns of plain black silk or satin the corsage turns back In front Into wide revers faced with any strong colors emerald green, bright red or flame Color. Already quite fixed among the fash ions for spring and summer are berthas, fichus and large flat embroidered collars that round very short from the front, deepening to below the shoulders in the back. The long-talked-of bolero is now an ac cepted fact. It is prettier than ever, top ping a short or long skirt, hung to- a high wrinkled belt or mounting onto the cor sage intif a shaped girdle effect. "Oancn urydiua Birrirt Bui *11 tba otferra tnln?d oa Camp ? 8cmp* BO Am taint to cww ? Speak up loud ^When'you ask for Campbell's Tomato Soup make it plain that Campbells i s what you want. No ' use accepting any 4 second-best when fou can have the best, nsiston m tomato Soup There's a f lay or and richness about this incom parable soup that is the envy of soap-makers everywhere. Judge it for yourself. The same with any of Campbell's Soups. You are the judge. 21 kinds 10c a can Just add hot w&tor, bring to a boil, and serve. Joseph Campbell Company Canton N X Look for the fed-and-white label that wagon. If yon hare a warm to boy fen will find fbi? stock an inspiration. ErwrytMng that It MW and worthy In wagon building fa ?nown Mr*. Lowest prices. T. E. YoungSS3S&TS!M,Sr#* f-?/ % i EDMONSTON'S-Home of the Original "FOOT FORM" Boots and Oxfords for Men, Women and Children. One's Feet Are Often the Source of Physical and Mental Discomfort You owe it to yourself to have your feet in good condition. Your physical well-being' and your peace of mind depend on your feet being free from aches and pains. We have made an exhaustive study of the feet and their needs, and we have pro vided a specific remedy for every form of foot-trouble in our "FOOT FORM" Boots and Oxfords. These Boots and Oxfords are shown in all good leathers?black, tan and white?there's an exact size to fit every foot and there's a specially designed style to correct and cure enlarged joints, corns, fallen arch, weak ankles, "flat foot" and all other foot ailments. Come and consult us about the needs of your feet and have Our professional shoe-fitters fit the proper 'TOOT FORMS" to put your feet in perfect con dition. ?>1 Prices start at SOLD NOWHERE ELSE. EDMONSTON & CO., 1334 F Street N.W, Advisers and Authorities on All Foot Troubles. How much are the clothes worth that go into your weekiy wash? Many dollars at least Isn't it worth while to take good care of those clothes, to make them wear as long as possible? Then, why soften them by boiling and hardrub them into holes on the washboard? The Fels-Naptha way of washing will save your clothes. Fels-Naptha will cleanse them thor oughly in cool or lukewarm water with out boiling or hard rubbing. The clothes will be sweeter, cleaner and whiter than you can get them any other way. And they'll wear twice as long. Remember,?whether winter or sum mer, no boiling, no hot water, no hard Anty Drudge on True Economy. Ribbing. 1 Time saved, fuel saved, work easier, dirt out without much hard rubbing." IpCC hnthpf Anty Drudge?"Economizing shucks! You're burning up lwoo UU111CI. when you boil them. Use Fels-Naptha in cool or Follow simple directions on the red lukewarm water without boiling. You'll save fuel, ~?? save your clothes and you won't have any hard rub- onH rrroon wrrannor bing. That's true economy." dilLl ^rCvil \VTdppCl? / Timely Recipes. Boiled Asparagus. If the "crass" Is to be eaten from the fingers, cut the stalks evenly, removing the lower end of eaoh stalk where It is hard and coarse. Wash the stalks care fully and tie together again in bundles. Some cooks let the asparagus lie for a half hour in cold water before cooking. The kettle for boiling should be deep enough to allow the bundles of asparagus to stand upright, with the tips out of water. Poor In boiling salted water, cover closely with a lid or Inverted pan to hold the steam In and cook the tips, and boil twenty minutes until tender, but not Soft or spongy. Season with salt, pepper and butter and Srve on teast moistened with some of e asparagus liquor?the water It is cooked in?or serve alone, hot or chilled, dipping each stalk before eating In French dressing or mayonnaise. A Chan tllly mayonnaise (the ordinary mayon naise to which whipped cream has been added) is recommended by EScofBer. Other favored sauces are hoilandalse, mousse line, drawn butter or cream. Asparagus Tips. There are many delightful ways of sen*, lng the asparagus tips when you have utilised the stalks for a cream soup. Boiled in salted water for ten or twelve minutes they may be used as a garnish for boiled salmon or a salmon salad; may be well seasoned and served in patties with or without a cream sauce; may be seasoned with salt, pepper, butter and have a little cream added, then eaten from Individual sauce dishes after the country method of serving green peas. They may be added to an omelet Just be fore rolling, or an egg scramble, allowing one-half cupful of the tips to every three eggs. Cream of Asparagus Soup. Cook the stalks of one bunch of aspara gus in water or stock to cover until ten der. iMash the stalks through a sieve sad return to the liquid in which they were cooked. Allow for each bunch of aspara gus a pint of milk. Heat to the boiling Soint, then thicken with a tablespoonful our rubbed smooth with a tablespoon ful butter. Cook ten minutes, add to the water in which the stalks were oooked, ????on with salt and peper, add a quarter cupful cream and, if desired, the aspara gus tips that have been cooked by them selves for twenty minutes In salted water and serve with croutons. Southern Potato Split Biscuit. Bake four good-sized potatoes until Well done, remove from the skins and mash well, adding a teaspoonful each salt and sugar and two-thirds cup lard and butter milted. Beat welL then add one egg well beaten. When <?olfd to lukewarm add a cupful of yeasts or one compressed yeast cake dissolved in a half capful of lukewarm water, stir well and then add flour to make a stiff batter. Set in a waan place to rise. When risen, add more flour, and again let rise. About two hours before a 6 o'clock dinner add flour to make like biscuit dough, roll out and stamp into biscuit. Grease mufflh rings with lard or butter, dip one biscuit' in melted butter and rub the buttered side on a biscuit already In the mufftn ring. Turn over buttered side up and lay on top of the biscuit in the pan. Repeat un til all the biscuits are made. Set in a Warm place to rise until light, which may take an hour or a little longer, and bake in a moderately hot oven. Always put two of these blsoutts in the same ring, one on top of the other. When baked they will split apart easily, and will be as light as a feather and melt In the mouth. Set at 10 o'clock In the morning for a 6 o'clock dinner. Sweetbreads With Asparagus Tips s a la Vevburg. At a recent college luncheon the third course consisted of a delicious combina tion of sweetbreads and asparagus tips. About two Inches of the aiparagus Stalks were cooked, seasoned delicately With butter, salt and pepper, and laid symmetrically at one side of the street breads. Sweetbreads, by the way, hold a dost honored place on the spring bill at fare, and whatever the after prepara tion may be the preliminaries are always the same. On account of their delicate flavor, which Is quickly lost, they nut be parboiled as soon as they come from the butcher's. Plunge In boiling salted wa ter, then push back on the range where they may simmer from fifteen to thirty minutes, at the slowest heat possible. Parboiling Is the Important part. Then throw in ice water, to which a table spoonful of lemon juice or vinegar has been added, and let them blanch about an hour. Always handle with a silver knife, on account of the phosphorus which they contain. After parboiling pull out the little strings and membranes. There are three sweetbreads, two in the throat and the third the heart sweetbread, which is round and compact. The sweetbreads found in veal are considered the most de sirable. After the preliminary parboiling and blanching they may be boiled, served with a cream sauce or a la Newburg, scalloped, roasted, broiled, fried or served In cases. A favorite method on state oc casions Is to allow a can of mushrooms to every pale of sweetbreads, then mix with a rich cream sauce, and serve with peas or asparagus in timbale shells or patty cases. - - It Is announced that on coronation day the English queen will don an especially decorative pair of gloves. They are to be of the finest kid, and will reach al most as far as the shoulder. They will be worked on the back In the royal crown and cypher Instead of In the or linary group of three points, and the tops will be finished off with a band of gold embroidery in ths design of the rose, thiBtle and shamrock* IS BEST FOR THE CHILDREN Mothers wftKMe children are weak and run down, who do not gam flesh and strength, who lack tba rosy cheeks and bright eyas of healthy child hood, should re member that tha safest tonic and body builder to give tham ia Father J oka's Medicine he canee it is a, pure and wholesome medi cine frat from al cohol or danger ous drugs. Thousands of mothers ghra it to their children whenever they to> come weakened or ran down. The little cut-away ooat with waist line la more graceful Ing than the very short all and It is a ipuch favored model