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T 1 HE FCHO’S FEATURE DEPARTMENT i IFASHHMS Bri H •j\ TALES I I ' I KQPES 1 I W\ Mitt BEAUTIFUL I jjaira tettealtyj H Jj FM THE CMLDBEI | M | FOB THE MUSfIWFt | ■ | FOB All | , 7 •, Wartime makes us pause to think twice before indulging ourselves in new furbelows. We have looked to them heretofore, to provide that variety which is the spice of apparel, hut now a sense of economy and fitness make some retrenchment the order of the day. But far he it from the American woman to allow her appearance to be come favorless for lack of something new. Her resource lies in and on her own head. Now is the time to experiment MAGIC LIES IN COIFFURES. with coill'nres and blossom out in a new hair dress every once in a while. Few women realize what magic lies in the coiffure and how wholly the ap pearance may be changed by changing its style. Now that every woman is expected to do her bit by making her self useful in some direction she will have occasion to think up the best way of doing her hair for work and for play. We are about to get into thor oughly modern and up-to-date garden ing clothes and to do real gardening and with khaki for other sorts of service. A pretty coiffure is pictured above and it is a simple arrangement of the hair which is waved all round the head and parted at one side. It is parted at one side, either left or right ,r , , ALLURING FROCKS FOR MiDSUM MER. (whichever is more becoming), and brought down over the ears and fore head. Small invisible pins fasten it to place at the sides. The ends are colled In small, soft, flat coils and pinned close to the head —one coil at each side of the back. They do not interfere with its contour. When midsummer comes women take to simple decorative ideas on their hats and gowns and get away from many furbelows. The sheer alresses that claim those who have a cultivated sense of clothes must be about as cool and crisp looking as an icicle. Or they must be of soft, fas cinating fabrics that look no more bur densome than a cloud, like the dress of white crepe shown in the picture. If you know of a sweet girl graduate that hasn’t settled upon the style of her frock for the great day, or a bride who is casting about for something be yond criticism for her bridesmaids, call her attention to this pretty model for a midsummer gown. It might be made of any thin, white or pale-col ored material. Although it has only wide tucks for adornment it is inter esting from the viewpoint of clever construction and it is youthful looking. The skirt is made with a panel hav ing four wide tucks at the front placed on its upper half. On the re mainder of the skirt the tucks are on the lower half. In the bodice a vest of satin fastens along a diagonal open ing at the front with little satin-cov ered buttons. The rest of the blouse is of georgette, with shirred shoulder seams and the fullness at the front is gathered into small head tassels. The long sleeves are finished with a row of satin-covered buttons along the out side seam. A girdle of wide, soft satin ribbon is wrapped twice about the waist and tied in a knot at one side. An amateur in the art of dressmak ing could hardly have any trouble in undertaking to copy this simple dress, and it would be a success in any of the soft and sheer materials that belong to summer time. The *est might be dispensed with and an underbodice of lace worn Instead. mmm airmsa jy MARY DESK AND INK WELL. “I like to have a great deal of at i tention paid to me,” said the Ink Well j _ in a schoolhouse | RA desk. “And why do you like atten tion?” asked the This con Versa ce tion was going on _ / after seh(ol hours ) f°r the Ink Well >T) \ iJS and the Desk ccivw , , nTTK' know enough not ->/&( yj f° talk when Chil y dren are learning \ j A fca their lessons. J'fj V **ff we talked during school during From the would ever learn Great Big Grand- anything” the father Ink Bot- Dt ' sk had once tie said. The Ink Well thought the Desk was pretty con ceited, but then when the Desk ex plained that if the Ink spluttered and talked, and if the Desk creaked ant] chatted no one would pay much at tention to the Black Board for in stance, and the Ink Well agreed that he Desk was right. “And why do I like attention?” the Ink Well rexjeated. “Yes, do tell me,” said the Desk as it creaked and gave a queer little groan. “Because,” continued the Ink Well, “I won’t behave properly unless I re ceive it. I mis-behave most frightful ly if Children don’t pay me atten tion.” “Oh I see,” said the Desk. “And then you make me suffer.” “Do you really know what I mean?” asked the Ink Well. “Of course,” said the Desk. “If for instance a little Girl or a Boy is pouring from the great big grandfath er Ink Bottle and is giving you some thing more in the way of a nice Inky fluid or drink, and if the iitUe Girl looks the other way, you spill.” “I don’t spill. I turn a somersault, or I trickle down the Desk.” “Yes, down me,” said the Desk. “And do you think it is very nice to make me suffer?” “Ha, ha,” laughed the Ink Well, “as if you cared whether I trickled down over you or not. You are made of wood and you don’t care.” “That’s so,’’ agreed the Desk. “But even if I am made of wood I like to be varnished and made over nice and fresh every little while. It’s just like having one’s face washed.” “But People who have their faces washed,” said the Ink Well, “(though I do believe they always wash their faces themselves,) do so fur more than once a year. That is as often as you get your face washed, or varnished.” “Well, I’m made of wood, you see,” said the Desk, “and so I don’t care. Once a year does quite nicely for me. Besides it would be quite utterly use less any oftener for you’d only spill over me and I’d get quite horrid look ing.” “That’s polite of you. I'm sure,” said the Ink Well, “to say you’d look hor rid with some of ray nice Ink on you. It adds a lot I think.” “It may add Ink.” said the Desk, “but it doesn’t add beauty.” “Well, I won’t quarrel with yoq, for I myself agreed that when I went over you it was because the little Girl or Boy who was {touring me didn’t look at me. and didn’t watch to see if I was quite full or not. Then I splil over. I won’t be imposed upon. I will have just so much Ink in me and no more. So there!” “That’s right, Ink Well,” said the* Desk, “stand up for your rights. And I’m glad you think you’re not beauti ful for that shows you have a nice modest nature.” “Maybe I’m not beautiful when decorating you,” said the Ink Well, “but sometimes I Ibok very handsome in a copy book. Yes very, very ~ handsome. And I make lovely let ters and nice pen and ink drawings. I’d not say I was ugly. At times \ sl.'kV I’m very beautl- (U-* ful, and oh, how / \ fR useful I am.” \ W “So am I tor that matter. And I sometimes Desks J/\ are lovely too. M They have some— in Houses, and *—■ in Shops that are | Make Lovely very fine and most Letters.” expensive. So I have nice relations, you see.” “I see.” said the Ink Well. “We’re a good lot anyway and we do more good than your fine relations.” “How is that?” asked the Desk. “Because we are here when the Children are learning, and it’s through learning that they can become wise and rich People and buy our fine rela tions. If they never used school desks they’d never be able to buy beautiful desks when they grew np.” But the school bell was ringing, and once more the Desk and Ink Wei! were silent. Atmosphere of Qualities. Character is an atmosphere rathei than a sum of qualities. It is revealet in crises.—Bishop Creighton. THE SEA COAST ECHO. BAY ST. LOUIS. MISSISSIPPI Hint m kitchen ■ cabinet!-! The little word, the little amile, The little song you know— These make the candle all the while That we must keep aglow. And we may think its trembling light Unnoticed by all eyes— But there is greater dark of night When that lone candle dies. A GROUP OF SIMPLE SALADS. Place boards over places where the dandelions are thick and as soon as it warm in the cooked with a lit tle shredded onion and French dress lug. Egg Pickle and Rice Salad.—Ar i range cold-boiled rice in nests of let tuce leaves and fill with the following | mixture. Put hard-cooked eggs and sour pickles through a meat grinder ! and mix with stiff mayonnaise until it I forms a thick paste. Shape and place ;in the nest. Any boiled dressing may be used in place of the mayonnaise if preferred. Little green onions sliced, radishes, sliced unpecled, and a few fringes of celery, served with French dressing on hearts of lettuce makes t very good salad. Celery Salad. —Thicken a cupful of scalding milk with a tablespoonful of ?omstarch, mixed with a little cold milk. Mix together one beaten egg, one teaspoonful of salt, and two of sugar, one-half a teaspoonful of dry mustard and a dash of cayenne pep oer; pour slowly into the hot milk, stirring constantly. When smooth, re move from the fire and add two table spoonfuls each of vinegar and salad oil. Mix well, and when cold pour over celery cut In small pieces. Surprise Salad.— Arrange diced pine apple on lettuce leaves and in the cen ter put a few shredded shrimps. Around this put r. rp&’urc of chopped apple and celery mixed with mayon naise thinned with pineapple juice. Garnish with maraschino cherries and top with mayonnaise. Wilted Lettuce. —Wash and drain two heads of lettuce. In a saucepan put one cupful of vinegar, one cupful of sweet milk and one egg well beaten. When it begins to boil pour it over the lettuce, cover and set back on the stove until the lettuce is wilted. Sea son with salt and pepper and butter or ham or bacon fat. The happy state of mind so rarely possessed in which we can say, “I have enough” is the highest attain ment of philosophy. Happiness con sists not in possessing much, but in be ing content with what we possess. He who wants little always has enough. GOOD THINGS FOR THE TABLE. Hamburger steak is so much more palatable when prepared at home. using the tough portions of round steak with a little fat either of suet or fresh pork; add a third of the amount of meat of -#3 fcuO j) cooked oatmeal or farina Wf j j or rice, mix and season well and make into small •**SLi35 S cakes. A pinch of cloves and nutmeg with a little scraped on ion or onion juice improves the tla vor. With* a meat grinder many nice and palatable dishes may be prepared from the tougher portions of meat. Asparagus Canapes.—Prepare strips of stale bread an inch and a half wide and four inches long; spread with but ter on both sides and set into the oven until delicately browned on both sides. When cold and ready to use, spread with salad' dressing and place a border of yolk of egg put through a ricer around the toast, and a row* of chopped white on the outside of that. In the center lay an asparagus tip cooked, cooled and dried on a cloth. Sprinkle with finely chopped parsley. Fresh Fish Chowder.—Cut cod, had dock, lake fish, pickerel or bass into fillets two inches long, removing the bones, and set aside in a cool place. Cover the head bones and trimmings with cold water and simmer slowly for half an hour. For three pounds of fish, try out two or three ounces of salt pork cut In cubes; in this saute an onion cut in slices, add the liquid In which the bones were cooked, boil up five minutes and strain over the fish. Have ready three cupfuls of po tato cubes, parboiled In water and drained. Add these to the fish with one tablespoonful of salt and a gen erous dash of paprika, and let simmer until the potatoes are tender. Add three cupfuls of hot milk, a fourth of a cupful of bacon fat or salt pork fryings and serve with crackers and olives. Crackers to Serve With Tea.— Spread small, round crackers with or ange marmalade and cover with boiled frosting. Brown quickly in the oven. Jelly or other preserves may be used Instead of orange marmalade. Baked Liver. —Cut one pound of calf’s liver Into slices one-third of an inch thick, wash and dry thoroughly, lay It in a well buttered pan; make a forcemeat of six tahlespoonfuls of brea4 crumbs, one teaspoonful of chqpped parsley, a pinch of herbs, one [ small onion finely chopped, salt and pepper to taste. Cover each strip of liver with this and on top place a strip of bacon. Pour round this a pint of water and bake slowly three-quarters of an hour. Dish in a ring and strain the gravy round the base. We're weary a-walking the Highway of Life, We’re fretted and flustered with wor ry and strife. I.et us drop by the wayside the heavy old load. And rest at the inn at the turn of the road— Let us tarry a while At the “Sign of the Smile.” SEASONABLE DISHES. This is the season when eggs are as cheap as they will he and if we ever enjoy an omelet with a clear conscience it is Savory Omelet.—Sepa rate the yolks and white of three eggs, put the yolks in a saucepan, heat well, add a teaspoonful of chopped parsley, half a teaspoonful of chopped onion and add a pinch of powdered herbs. Whisk the whites of egg to a stiff froth, mix with the yolks, season with salt and cayenne and pour into a buttered pud ding dish, sprinkle with grated cheese, and hake in a hot oven for fifteen min utes. Set the pan in hot water while cooking. Serve immediately. Salmon and Cucumber Sandwiches. — Cut rounds of bread slightly larger than the slices of cucumber, spread these with butter or thick sour cream. Sprinkle each slice with a few grains of celery salt, then spread with a layer of chopped salmon, add a few drops of vinegar and a slice of cucumber, then another round of buttered bread. Garnish with crisp lettuce hearts. Pineapple Bavarian Cream.— Take two cupfuls of pineapple juice, one cupful of sugar, half a cupful of boil ing water and one and a half table spoonfuls of powdered gelatin amj two cupfuls of whipped cream. Dis solve the gelatin in boiling water, then add the sugar and pineapple juice. When cool, mix in the whipped cream. Pour into a wet mold and when turned out decorate with candied pineapple. Dropped Scones.— Take a cupful of flour and a cupful of buttermilk, three teaspoonfuls of sugar, three-fourths of a teaspoonful of baking soda, and a quarter of a teaspoonful of tartaric acid. Mix the dry Ingredients and then add the buttermilk, heating well with a spoon. Cook on a hot griddle until light brown on both sides. What’s the use of being mean. What’s tlie good of growling? What’s the use of being seen All the time a-scowling? Meanness is the sorest trait Any man can cherish. In its blasting air of hate Blooms of friendship perish. A FEW LENTIL DISHES. Lentils are near relatives to peas and beans, belonging to the same plant family. As every j —7 ? body knows the va^ue peas and 1 jCf beans as food, they will find the isfying. Lentils the size of a split pea. To prepare them they should be carefully looked over, washed, then soaked overnight and cooked in tin same water in which they are soaked. An onion may be added for tlavor or a few allspice, some dried herbs and celery seed tied in a muslin. (Jure should be used in cooking vegetable protein foods ns in cooking animal foods, both need low temperature to keep them from becoming hardened. Use only the water needed to cook the vegetables, allowing none to waste. One cupful of dried peas, lentils or j beans will usually make three cupfuls i when cooked. Vegetarian Hamburg Steak.—Mash two cupfuls of well cooked lentils with a fork, bind with two tahlespoon fuls of butter and flour cooked to gether, one potato mashed and a ta blespoonful of cooked cereal. Add salt and pepper, shape in the form of a steak and heat quickly in the oven or under gas. Serve with a butter gravy poured around the steak. The above steak may be made into thin cakes and after broiling place on buttered rounds of toast which have been sprin kled with lemon juice. Serve with the following sauce: mash two ba nanas smooth, add two tablespoonfuls of milk, salt and pepper to taste, heat and pour over each steak. Lentil Nut Bails.—Cook together a teaspoonful of minced onion, three tablespoonfuls of flour and one of fat. When brown, stir in a quarter of a cupful of stock, add to this one and a half cupfuls of broken lentils and sea son with herbs and a touch of mush room catchup and tabasco. Form this paste Into balls, roll in chopped nut meats and bake ten or fifteen minutes. Serve the sauce in \yhich they were cooked. HujUt /VWtvctg. aivd The Hydrangea Rightly Trained Is One of the Best Flowering Shrubs. WORK AMONG THE FLOWERS By E. VAN BENTHUYSEN. Let tlie hedge take the place of a fence where possible about the home grounds. Tf the fence is imperative, let it be hidden by a drapery of vines —honeysuckle is the best permanent vine. California privet leads the hedge plants in popularity; then comes bar berry, Japanese quince, althea, buck thorn and some varieties of roses. For utility the osage orange. Don’t forget that rotation in the flower beds is as necessary as in the fields and gardens. Go over the lawn and if you find moss rake it, out. Out well below the crowns of the dandelions and plantain. If possible topdress the lawn with leaf mold or thoroughly rotten straw or ma nure. The continuous flowering border j recommends itself to the busy house* i wife who wants a lot of flowers and j who has but little time to give them, j Prepare a border two or two. and one* j half feet wide and spade It two feet ! deep, enrich it with well-rotted ma nure. Into this border plant all sorts of annuals, perennials and bulbs, plac ing the tall growing ones in the back row and the short ones along the edge of the border. As the years pass, the border will grow in beauty and bloom ten months in the year—almost. If you have a tree around the place that is dying and you want to renew its youth, plant woodbine at its base and in a very few years the tree will be covered with foliage and have wav ing banners more beautiful than in its prime of life. You must dig deeply and thoroughly if early crops of flowers or vegetables are wanted. No matter what the tex ture of the soil, light or heavy, it is always improved by spading deeply. LOOK GUT FOR YOUNG TREES Young trees should be watched care fully and the open spaces in the ground about them, which have been made by the wind swaying tin* trees, should be well firmed down. This is important after the brisk, strong spring winds. 1 SjcfejWfc ‘ ‘ *' Canterbury Bell#. ••••* *• - **“- i - Ju * TULIPS By L. M. BENNINGTON. In a well-drained sunny bed tulip bulbs will live and increase from year to year, but should be lifted, divided, reset, every third year, as the clumps become too much crowded to thrive and bloom. Tulips increase by bulblets which issue from the side of the larger bulbs. Under certain conditions, too, the larg er bulbs split up into smaller ones. In petting lilies, set the bulbs two Inches or more beneath the soil. The larger the spot, the larger will be the plant. Auraturn, speclosum, longiform and brownil are all suitable fur pot culture. After potting, water and set In a dark closet or cellar, keeping the soil moist until roots form and the tops start, when the roots may be brought into a sunny room and thence to the ►garden. The lilies named are not suitable for winter blooming, but will bloom in the spring if treated as suggested. The Amazon lily (Eucharis) may be similarly cared for, but requires more heat, as it comes from a warm coun try. EASY TO GROW TUBEROSES These handsome stalk flowers are easily grown. Good rich soil is neces sary. The flowers always sell readily and ship any distance without Injury. Bulbs also sell well. Sort them into three sizes and make the price ac cordingly. Plant in a sandy soil about five Inches deep. A space in the backyard, a yard wide and two yards long, will produce a dozen fine sraiks that will provide hundreds of flowers. KEEP WATER IN PONDS PURE To destroy insect life in lily ponds and to make the water pure, slake fresh stone lime in water, making a liquid as for whitewash. Stir this mix ture into the water until it has be come thoroughly incorporated. If not effective add a little more. The lime must be fresh and sharp.