Tot and Junior School Styles
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Left. No. 8347 — A darling little
Jumper lor school wear with wide
shoulders and pocket flaps. To
match, a puff sleeved blouse. Sizes
S, 4, 5, 6, 7 and 8 years. Size 4,
jumper, 2 yards of 35 or 39-inch ma
terial; blouse, 1% yards.
Left, below. No. 8343—A
neatly tailored blouse and
skirt pair that comes in a
wide size range. For sizes
12, 14, 16, 18, 20; 40 and
42. Size 14, Wz yards of 39
inch material.
Below. No. 8299 — For
date or classroom, this
clever junior style is tops.
Sizes 11, 12, 13, 14, 16 and
18. Size 12, short sleeve,
4Vfe yards of 35 or 39-inch
material.
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Above, No. 8356—Your favor
ite shirtwaist frock tailored to
perfection. Sizes- 36, 38, 40, 42,
44, 46, 48, 50 and 52 Sizes 38,
4% yards of 39-inch material.
Patterns, 20 cents each.
Send pattern orders direct to Chicago! The address is Montana Farmer
Stockman, Pattern Bureau, 530 South Wells Street, Chicago, HL This pat
tern bureau in Chicago has been established in order to give you faster re
turns on your orders for patterns and the style book. Do not send order*
to Great Falls as that will only delay delivery of patterns to you.
5841
Above, No, 5841 — A set of
dainty dollies in graduated sizes
to set off your china, glassware
and silver.
Tested Recipes
Fall Vegetables
THERE are so many ways with
vegetables that there is no excuse
for monotony with them, especially
those available now.
* ♦
Escalloped cauliflower au gralim
Boil one medium sized head of cauli
flower. Drain well and separate the
flowerets. Place them in a greased
baking dish. Prepare 1 cup cream
sauce, season, pour over cauliflower.
Sprinkle generously with grated
cheese. Heat the dish in hot oven
(450 degrees F.) until the cheese i*
melted.
• • ♦
Baked cabbage: Boil one medium
sized head cabbage by shredding it
finely and boiling 7 minutes. Drain
well and place in greased baking
dish. Combine 2 beaten eggs, 1
tablespoon melted butter, Vt cup
cream or milk, Vi teaspoon salt, %'
teaspoon paprika. Pour these in
gredients over the cabbage. Bake in
a slow oven 325 degrees until light
brown. Cover the top with dry
bread crumbs, dot with butter.
Grated cheese may also be sprinkled
over. Return to oven to melt cheese
and butter.
• • «
Carmelized carrots: Cook medium
sized carrots in their jackets. Skin
them. Cut into halves or quarters.
Dip in melted, butter, sprinkle with
salt, paprika and brown sugar. Place
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SAPPHIRE FLOUR'S
DELICATE NUTTY FLAVOR
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Sun-ripened Morvtorw wheot gives your Sapphire
baking a delicate nutty flavor. Fine milling keep»
the flour from coking in the batter. Even rolled
cookie» are free of the hint of pasty
doer flavor. And you've the some
success in every bag. Your
, grocer has dependable hard
wheat Sapphire in a bag
sized to suit your
baking needs.
Sapphire
ASK YOUR CROCK*
FOR SAPPHIRE
TODAY
MONTANA
FLOUR MILLS
COMPANY
CREAT F AUS. «HONT.
flour
them in a heavy skillet over a low
fire until they are well glazed.
Baste them from time to time with
melted butter.
• • •
Baked turnips; Boil small turnip*.
Drain. Place in shallow baking dish.
Spread them with buttered, sea
soned bread crumbs. Add Vi cup
rich milk or sweet or sour cream, Vi
teaspoon paprika, 1 teaspoon grated
onion. Bake in hot oven 400 de
grees F. until brown. Garnish with
chopped parsley.
* • •
Onions French fried; Skin onions.
Cut them crosswise in Vi-inch slice*.
Combine % cup milk and Vs cup
water. Soak the onions in this for
% hour. Drain the onions, spread
them on absorbent paper and dredge
them with flour. Season them and
fry them until they are a light
brown in deep fat heated from 350
to 370 degrees F.
«
%
Honeyed Vegetables
HONEY ADDS FLAVOR, is nu
tritious and affords that something
different that the family finds espe
cially pleasing in its routine of
meals. For small white onion* or
carrots, prepare a tasty honey glaze.
Over tender cooked beets, pour a
delicious honey sauce. Include honey
in your casserole of escalloped to
matoes.
• • •
Glazed onions or carrots; Cook
small white onions or carrots in boil-