The Brattleboro reformer. (Brattleboro, Vt.) 1907-1912, 1911-05-05

+ crepe Is an approved accessory for a mourn
ing costume of the present.
A large butterfly Of either gold gauz,
with black-spotted wings or one entirely
of black mousseline (wired to hold thu
shape) Is frequently used on very expen
slve hats as their only ornament.
On hats where gold lace is used, a very
acceptable method of introducing it is tt
fold the edge of the rounding brim, thu:
obtaining facing for both sides of the
brim edge and presenting a more pleasing
line than the single facing gives.
Bands OF plain material forming borders
and background for bias bands of the vari.
GUS striped silk and velvet materials that
are so much used for smart costumes. give
a well.balanced effect to these costumes
that might otherwise seem to require a
steadying influence,
Have you ever thought that Just few
really attractive jabots, carefully land
frequently Numbered keep the neck neat
ly finished and in better taste than do a
promiscuous lot of mussed, half-soiled
pieces, from which one selects the least
Objectionable at the last moment when
dresslngs It's worth a thought and it
may be comforting one to the girl who
hasn't all the pin money she would like
for such trifes.
Girls who are filling a dover chest are
wise who do not select designs in linen
Tor instance, that are exclusive and smart
Just at the time perhaps, but are of such
sort as will be likely to pass before the
need Tor them arrives. Simple things of
the finest and painest are most ant to he
those that will prove source of the great
est pleasure and use when the time comes
when they will be in daily service.
Creme de menthe cherries come in the
same size as maraschino cherries, in n
bright color instead of red, and with
flayorlng. of creme de menthe, saws
Vogue. They are sold for 30 or 30 cents a
bottle, and they make delicious and at.
tractive tid-bit when placed on top of an
ice or fruit salad. An especially refresh
ing dessert consists of small block Of
lemon ice, covered with creme de menthe
liquor and garnished with the green cher
ries.
Potatoes la maitre d'hotel from the Bos-
ton Cooking School Magazine offer a pleas.
ant change from the usual ways of serving
Have pint of potato balls scooped from
raw potatoes with a cutter. Boil till ten
der IN salted water and drain; add nearly |
4 cup of milk and when this is hot, stir in |
three or four tablespoonfuls of creamed
1utter, into which the yolks of two eggs
he juice of half lemon and tablespoon. |
ul of tine-chopped parsley have been
stirred.
The broad band of satin or other con. I
rastlng material makes the narrow skirts
vearable by very tall, thin girls, who would
otherwise be made to look still further at
enuated
A waist line trimming in satin is much
liked by those of slender figure being a
lew point among strictly new Paris fash
ons.
Now that the time of year is approach
ng when the amount of laundry is appall-
ngly large, it is worth remembering that
title frocks are very much more easily
'oned if buttoned or hooked all the way
rom neck to hem.
Did you ever hear that to add spoon
a or two of vinegar to berry pies at this
me of year when canned berries are
sed improves their flavor?
Prunes and pecan meats with a whipped
'eam sauce make delicious salad.