Search America's historic newspaper pages from 1756-1963 or use the U.S. Newspaper Directory to find information about American newspapers published between 1690-present. Chronicling America is sponsored jointly by the National Endowment for the Humanities external link and the Library of Congress. Learn more
Image provided by: University of Illinois at Urbana-Champaign Library, Urbana, IL
Newspaper Page Text
No model could be better than this one. For such a dress the guimpe would be high-necked, of course. The sailor hat is black velvet with tailored bands of gold lace. Puffs of black velvet and gold ornaments trim the sides. BIDDY BYE ,GIVES SOME POINTERS IN REMODELING MILLINERY Last year's brimmed hat re trimmed with a velvet puff. The brim was cut from this hat and an upstanding puff of velvet added. BY BIDDY BYE Clever women who can remodel dresses often hesitate to make over hats, which is unfortunate this sea son, because women now achieve their best millinery effects by the number of their hats rather than by their elaborateness. Band boxes often contain marvel bus possibilities for the manufacture ofthese extra chapeaux. As a rule the amateur milliner can get the best results with an intricate structure, such .as a variation of the velvet tarn. Experiments with very plain hats are liable to prove disappointing in the matter of neatness. Given a good velvet-brimmed hat of last year, either of the two mod els pictured today may be construct ed. If the hat has a sailor brim it can be compltetely changed in ap pearance by the addition of a puff about the crown. The edges of the puff can be concealed beneath a band of silver ribbon. If the brim of the old hat is passe or unbecoming it can be removed and a new shirred flare added. If the upward and backward line is cleverly copied the result will be .the very lat est style of turban. o o CANNED GRAPES Canned grapes have an excellent, flavor, the juice resulting after stand ing some'weeks being, if properly made, like a sweet wine. Wash and cut the grapes from the bunches, leaving a bit of stem on each. Make a syrup with a quart of water to each pound of sugar. Place the fruit in heated jars in an outer vessel of cold water and let them heat gradually. Fill nearly full with the syrup and let cook 10 minutes. Add more syrup and seal Immediately. White grapes or seedless grapes are very delicious prepared this way.