Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1909-07-09

HOT appear ulUIS frequently Ill TIE ISduS
made models Particularly lovely tones
of yellow in the soft buff and brownlsh
tones are found in this material as III
the linens, and there are some excellent
striped effects in the cool huff and white.
Whether or not the Americans will ac-
cept the severely plain coiffure now fash
ionable in Paris is difficult to tell, but
every day one sees less puffs, less pompa-
dour. and less waves. The Brittany
fashion of doing up the hair has become
fixed things abroad instead of a fad,
and women are hailing it with glee be
cause it will save them the trouble OF
curling the hair during the warm
months. 1t does not require more OF
ones own hair than have the coitfUres
of the last two years. Bralds are neeG-
ed. They may be real or bought. One
or two of them are laid around the head.
pulled out to their widest dimensions,
and caught down with shell pins: There
is fluff of hair between the braids and
the skin which makes for some SoftneSs.
Just above the braid at the back a wide
fiat comb is tucked in the hair. This IS
usually of shell or of cut jet.
BEGINNERS in cookery wonder why po-
tatoes so frequently turn black and look
disappearing without apparent cause.
This is because they are boiled lmme-
diately after peeling. Potatoes, partlcu-
larly the mid-season tubers which we
have to contend with before the arrival
of the new crop, should be peeled at
least a couple of hours before they are to
be cooked, and should be allowed to
stand in a pan of cold water during that
time Scrub thoroughly before peeling,
and rinse we'll afterWard. Then let them
stand in more fresh, cold water. The
scum which is seen to rise on many a
pot of boiling potatoes is principally dust
and dirt, which has not been thoroughly
washed away. A Well-coOked-bOiled or
baked-potato is a rara avis. One OF the
principal points of failure is in not haT-
ing them perfectly clean
"Perhaps it's only a coincidence said
a housekeeper, "but l must tell you my
experience in making pie crust. have
always heard ever since child that to
make good pie crust the lard must be
very cold and therefore hard. l have
always observed this injunction, but for
some reason my pie crust has never been
entirely dependable a few months ago
[ wanted to make a pie and found my
lard quite soft. | was pie hungry, so
decided to go ahead and use it as it was.
| Well, of all the pies | have ever eaten
that was the best, and my verdict was
voiced by every member of the family.
The more | thought of it the more |
wondered if the soft lard could in any
way have been accountable for the f1aky
crust SO impressed was l with the pos
! sibility that when l next wished to make
| pie | purposely let the lard become
! soft. Presto, a faky pie crust again!
| incidence, but from the day Of the soft
| lard | have never failed in having faky
| pie crust. [ have no authority for my
| belief other than my own experience,
but, after alI,' she concluded with
smile, that is pretty. good authority for
| me, at least, isn't it!'
''Furs are a part of our stock costumes"
said a New York photographer, but we
don't put them all away when summer
comes They do duty the year round.
That a woman is photographed with
fur boa draped round her shoulders or
sealskin coat protecting her from falling
snowfakes is no sign that that picture
was taken in the dead of winter. There
are plenty of women who insist upon be-
ing photographed in furs no matter
whether the month is January or July.
That is because they look better in furs
than anything else. The becomingness
of furs is not fancy on their part. either,
they really do look better in them. Some
how chiffon and marabout bOas will not
take the place of real furs, so if it be-
comes desirable for these women to have
their pictures taken in the middle of
August the furs are brought forth and
pressed into service.
The simpler the frock the smarter it
is for town wear. While elaborate
frocks are seen in many fashionable res
taurants at the luncheon hour, these
gowns are donned for luncheon parties
only. The women who are stopping i'll
town at hotels, or who motor in or come
by train, all wear simple costumes.
Many Of the one-piece frocks seen are
in dull ecru and yellowish linens, and
have plaques of fine tucks set in on the
shoulders about the hips and bodice,
and these are outlined by soutache.
Some of these gowns trail a little, and
most of them are loose at the waist
line, although they curve IN at that
point. In connection with the narrow
hipped, fat shoulders but loose wasted
robe, it is we'll to sound the note of
warning to those not to the manner
born, many of whom nevertheless adopt
this frock. One should be careful how
one carries ones self. There must be
no wriggling or twisting of the body,
| shoulders or hips, else the effect is de-
cidedly ludicrous. In fact, as little mo-
ton as possible, and as slow as possible,
is the most graceful, for the gowns III
| themselves are a bit wooden.
A fascinating baby basket just made
for a young mother was of wicker, shall
| low and oblong. It was lined with mer-
cerized, Saline, pink, of high luster,. and nd
dainty looking as organdy and much
more durable. The pink lining was put
in plain, but the muslin was va ga gathered es
| the bottom being plain. Double strips of
| inch-wide valenciennes insertion were ar
ranged across the bottom to form dla.
mond. Along each side were pockets OF
the muslin gathered at the top on an
elastic and edged with narrow lace. The
fronts of the pockets as well as the
long pin cushion across one end and the
equally long, stiffened cover with leaves
of flannel underneath to hold safety pins
at the other end, were also stripped with
| insertion in diamond effect. Where each
pocket and cushion joined the basket
the sewing was concealed i5Son under Tbe hq q17i
fIe that fell over the sides was made of
straight strips of the Paris muslin, with
an inchwide hem at the bottom, a ana
above it eighth of an inch tucks , nan al
| inch apart, with baby ribbon seWed be-
| tween each tuck.