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The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1916-12-19

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The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1916-12-19

shorim or the aiaic are meeting
In oklahoma city TODAY Thirty az
tended lhe frat mominF An efaan
lzauou win bo formed ior iho nafpose
II pushing needed legislation shsr
M Sherwood attended the meeting
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1916-12-19
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20 900 900 goes 70 tie widow and
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The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1916-12-19

Try a Leader want Ad.
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1916-12-19

v c T Dance At lone, Friday
An informal dance and social en-
tertainment viii be given Ffidas
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1916-12-19

is desired as there viii be election oi
officers
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1916-12-19

Mahogany clocks military bmNhra
manicure ArfA cigarette fAht
White ltWclfy Store
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1916-12-19

Joplin Samuel c Davis of TuIaa
was killed In the home Of bis flancee
laai night The assassin escaped
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1916-12-19

Give Him a Muffler

Every man enjoys the added DRESSINGS
that a rich knitted or llk mmliler give, fo
his appearance Wearc showing these ncW
ana attractive muIller>.
Price, %l00 Sl50. $50
Evening star., 1916-08-08
SUMMER RECIPES.
Biltmore Mackerel.

Split fish, wipe and remove head
and tail, or cut into fillets for individ-
ual service. Put in buttered pan with
two slices of onion, four slices of car
rot bit of bay leaf and one-fourth
cup of liquor drained from canned
tomatoes mixed with one-half cup of
boiling water and one teaspoonful of
vinegar. Cover. bake until fish is ten
der and remove to hot platter.
Melt two tablespoonfuls of butter,
add two tablespoonfuls of flour and stir
until blended; then pour on gradually,
while stirring constantly, the liquid re-
manning. in pan (of which there should
be about one and one-fourth cups).
Bring to the boiling point and add the
yolk of one egg. slightly beaten and
diluted with three tablespoonfuls of
cream. Again bring to the boiling
point and season to taste with salt.
pepper. cayenne and lemon juice.
Sprinkle fish with one-half cup of
small tomato cubes (cut from the firm
outside of canned tomatoes) and one
half tablespoonful of finely chopped
parsley. Pour sauce over all and gar
nish with sprigs of parsley. If a richer
sauce is desired add two tablespoonfuls
of butter, bit, by bit, after the sauce is
made.
Evening star., 1916-08-08

is work to be done that, the frock is
not the only thing that needs protec-
ton. There is the hair: dust is a
deadly enemy to well coiffed locks.
There are the hands, and CRIME ruins
their texture. Gloves, loose cotton
ones that can be easily washed, cost
10 cents pair and are admirable to
wear for doing all sorts of housework
The pattern books are full of designs
for dusting caps If you wish to do
so you can make a dusting cap of
washable silk or of dainty fowered
muslin. The fact that it is becoming
it can even be cut by boudoir cap
pattern-makes it none the less USE
full.
Garden sets are an outgrowth of
the new idea about work clothes.
Probably there are many women who
have taken to gardening within the
iast season or two simply because
they were charmed by some garden
apron One very attractive garden set
consists of large pocketed apron of
howered cretonne. two deep cuffs to
pull over the arms to the elbows,
big bag in which garden implements
can be carried. and hat with a twist
of ribbon around the soft crown, all
made of the same cretonne. They are
packed in bandbox covered with
wallpaper that matches the set
Evening star., 1916-08-08
ARE YOU TOO FAT?

A debutante of five feet seven, who
used to tip the scales at hundred and
seventy-odd pounds, met friend who
had been away from home for long
time and the friends expressions re-
fected the delighted surprise she felt.
For the debutante now weighs about
140 and, although well rounded. is real
Iy slender.
How on earth-?" began the as
swered the slender one. And that was
she truth. The girl in question had
simply starved herself into state of
sufficient slenderness.
Everybody will admit that to be fash
ionable one must be thin. of course,
stoutness Is allowable. if necessary. to
the middle-agcd matron; even then it
is not to be desired. But to youth fat
is bane and distress.
And the starving method of getting
rid of it is decidedly the most satisfac-
tory, the most successful in the case of
the young 1t is a strenuous method
very often and the person undergoing it
must be quite sure that her health is
not suffering as a consequence of it.
But the young girl in good health can
stand it.
The starving system of reduction
should be accompanied by a sufficient
amount of exercise to keep the muscles
in firm shape. However strenuous ex-
crcise, combined with the smaller
amount of food, might produce too
great fatigue. sAnd this is to be avoid
ed. The starving method of reducing
should not be undertaken too suddenly,
and if the one trying it feels any i'll
effects physician should. Of course, be
consulted. There are some persons who
are weakened by this sort of reduction
process.
To begin with eliminate all fattening
foods from the menu and eat plentiful
" of other things. Sometimes just this
change is enough to bring about the de-
sired results. Potatoes should be en-
tirely eliminated from the diet and
white bread. excepting in the form of
dry, crisp toast, should also be taboo.
Fat meats, rich soups ard gravies.
made dishes like croquettes and sweets
Of all sorts should be given up.
This diet is not very trying in sum
mer when an abundance of fresh fruit
and vegetables can be relied on for va
riety. Lean meats. dried bread, plenty
Of salads and raw fruits or fresh fruits
stewed and only slightly sweetened,
cooked greens and enough butter or
olive oil TO keep the diet from seeming
tiresome are allowable. Many persons
who have been overwhelming in sweets
and starchy foods can eat string beans
and butter beans. green peas, corn and
many other summer vegetables and yet
reduce. The elimination of rich des-
serts, potatoes and bread is sufficient to
make them lose hated pounds.
Evening star., 1916-08-08

DISCOVERED WHAT FELT LIKE A
DOZEN RED-HOT NEEDLES WERE
THRUST INTO HIM
it's honey. Farmer Browns Boy was
still quite cool and comfortable. But
no sooner did he discover what was
going on than he broke out into per-
spiraton Just as if he had suddenly
stepped into a very warm place. OF
course the air wasn't any warmer
there than elsewhere in the Green
Forest. 1t was excitement and per-
haps little uncertainty as to what
might happen if Buster Bear should
discover him that made Farmer
Browns Boy perspire and feel sud
denly hot all over.
For a few minutes he just stood
right where ne was and stared. He
knew that Buster Bear was very fond
of honey. You remember that once
Buster had stolen some honey from
the beehivcs in Farmer Browns
barnyara, and that time Farmer
Browns Boy had frightened him
away But he never had realized how
very, very fond Euster is of honey as
he did now. Like Sammy Jay, he Won
dered what Buster could be made of
to stand the stings of all those bees
just for the sake of something to put
in his stomach. Buster was making
the funniest noises you can imagine.
There would be growl and whine of
pain as bee found particularly
tender spot and thrust her sharp little
lance into it, and right on top of that
would be a grunt Oh pure enjoyment
as he scooped lot of honey into his
mouth.
1t was funny. Yes. sir, it was a
funny sight to see. Buster squirmed
and twisted as the bees stung him,
but he didn't once stop his greedy
scooping out of that honey. 1t was
smearcd all over his greedy face. 1t
had dripped down on his black coat.
He was getting himself into d dread
ful mess. But it was plain to see that
he didn't mind this in the least. In
fact, he didn't mind anything, not even
the stings of the bees. He had for
gotten everything but his stomach.
Farmer Browns Boy wanted to
stay and he wanted to go. He wanted
when he finished all the honey. He
wanted to go because in spite of the
fact that every time they had CHANGED
to meet Buster Bear had run away as
fast as ever he could. Farmer Browns
Boy couldn't get over the idea that
Buster might not always run. You see
Buster is such big fellow with such
great claws and teeth that Farmer
Browns Boy Just couldn't help feeling
wee bit afraid of him.
Now about this time Busy Bee and
her fellow workers had made up their
minds that do what they might they
couldn't drive Buster Bear away. and
the least excited of them began to
load themselves with sweets from
their storehousc to carry to a new
storehouse. They knew that they had
got to begin their summers work all
over again and they didn't propose to
Evening star., 1916-08-08
Raspberry Goodies.

RASPBERRY TARTS.-Mix together
with a knife or fork a quarter of a
pound of butter, with a pound of self
raising flour and a pinch of salt. Beat
two eggs, mix with two cups of milk
and add slowly to the flour and butter.
Mix well and roll out in thin sheet.
Cut with circular cutter and put the
circles in muffin tins. Fill with rich
stewed raspberries, bake for a quarter
of an hour and serve very cold, with
whipped cream.
RASPBERRY ICE.-Mix one and two
thirds cups of granulated sugar with
four cups of water, and boil without
stirring for ten minutes. Mash enough
raspberries to yield a pint of juice, and
add, with two tablespoonfuls of lemon
juice, to the sirup Strain, cool and
freeze.
RICE AND RASPBERRIES.- rice
until tender, and drain. While hot, mix
with a little lemon juice and powdered
sugar, and press it around the sides of
a bowl in layer an inch thick. Cool
fill with ripe, fresh raspberries, turn
carefully upside down on dessert
serving dish and serve with whipped
Soak a cup of tapioca for twelve hours
Evening star., 1916-08-08

white and gold woman, but which as
| a general fashion is not to be ap-
| proved.
| France is intimating that the new
gowns will have collars of the mate
| rial running to the ears with mere
| edge of white net or muslin above the
| boning
blouses in which the material lies fat
ly against the neck without the inter-
vention of a softening influence. There
are black velvet dinner gowns which
are cut into deep square in the front
and V-shaped in the back and which
have not flicker of tulle about them.
A woman who was in deep enough
mourning to wear English crepe ap-
peared at a small dinner in ap evening
gown of this material, cut exceedingly
low back and front, without sleeves
I and with every line of the harsh black
crepe resting against her dead white
skin.
Passing by the lack of good taste in
appearing in a decollete gown when
one is wearing crepe, the fact that it
was intended to make the sharpest
distinction between the texture of the
skin and that of the fabric caused
every one who saw it to realize what
difficult fashion was approaching us.
The Secret of the Blouse.
There are few women who care to
make a mystery of their costumes, al
though they delight in arresting the
attention and exploiting the eccentric
They like to explain how things are
made and nothing pleases them more
than TO tell the cost of everything, es-
pecially if that which they have on is
cheap enough to create envy among
others, for it is new fashion, you
know, to boast and brag about how
little one pays for an especially good
looking gown or hat, whereas it used
to be the other way around.
The green blouse. it seems, was
nothing except what it's name implied,
but it served jacket in that it
looked more formal than a shirt waist
and had none of the warmth of a coat.
1t was recommended by the wearer
as an admirable garment, and so I
pass it on to you
Evening star., 1916-08-08
W0MAN'S VIEWPOINT
FASHIONS

Some one has estimated that in
point of numbers more items of wear
ing apparel for women are marketed
annually in America than in England.
Germany and France combined. And
yet. who can truthfully claim that
American women are the best dressed
women in the world-
Taken as whole they are not.
really. and this lamentable fact is due
to the rather generally haphaZard
methods of buying employed by
Americans. French women, well
known Partisan designer who enjoys
a large American patronage said the
other day, put great deal of thought
into the purchase of every garment,
and out of every costume bought they
get the worth of their money, because
it is fitted and harmoniZed with their
own individual personality. A French
woman does not lay so much stress
on the word style as she does on be-
comingness and fitness. each seasons
apparel, of course, being Influenced
by the general fashion trend of that
particular season. On the other hand,
American women are much inclined
to buy a suit or frock because it is
the style of the moment. Once that
style has slightly waned woman is
tired of the costume SO hastily Sc
lected and she abandons it for the
next anu newest tHlHS, anu 50 ol du
infinitum.
This small sermon on clothes is
preliminary to a suggestion that when
selecting next seasons apparel more
thought and less speed be put into
the process!
The individual who pays the bills
will appreciate it, for fabrics and
labor are high and going higher, and
the cost of finished garments will OBJ
viouSly show an ascending scale. The
frock shown in the sketch is con-
servative in style line and yet exceed
ingly smart. 1t is one that would be
generally becoming to the average ma
ture figure and is sufficiently dressy
for any semi-formal occasion and still
not too elaborate for street wear
Charmeuse and chiffon are the fab
RIGS employed. Satin is used for the
bodice and the skirt is entirely of
chiffon, banded with fur. A wide belt
of satin, bead embroidered outlines
Evening star., 1916-08-08

the waist. and other fur touches are
used on the bodice.
A three-yard width is regarded as
sufficient for gowns. made even of
the filmiest of fabrics. for next sea-
sons wear.
To make the frock sketched four
and half yards of chiffon or other
sheer material, thirty-six inches wide,
together with one and three quarters
yards of satin or charmeuse the same
width, will be required if a lighter
weight silk is used for the drop skirt
or undermining for the chiffon. If the
bodice fabric is used to reinforce the
chiffon skirt five and a half yards of
the satin will be needed One of the
fiat furs should be selected as a trim
ming. The color of the gown is. of
course, subject to the taste of the in
dividuaL Wistaria Or purple and navy
blue are effectively combined in many
of the smart afternoon frocks, and
such a color arrangement would be
good in the frock shown. The bodice
must be lined with thin white silk.
Evening star., 1916-08-08
tI1ILLEgoRlEs t1L
%rBEDTIME
A Hot Place in a Cool Place.
By THORNTON w. BURGESS.
Copyright. 1915. by T. W. Burgess.I

How can it be SO hot in a cool place?
Just ask Farmer Browns Boy. He knows.
He had gone to the Green Forest because
he had thought it would be cooler there
than anywhere else on that dreadfully
hot day. And he was right. In the depths
of the Green Forest it was fairly cool.
You see. the trees made shade, and it
was only here and there that the Jolly
Little Sunbeams could find a way
through the millions of little leaves
of the trees. So Farmer Browns Boy
was quite comfortable as he walked
silently through the Green Forest
looking for the cause of Sammy Jams
excitement.
When at last he rea ched the big
hemlock tree which was Busy Bees
storehouse, and which at that very
moment Buster Bear was robbing of
Evening star., 1916-08-08

waste any time in crying over what
had happened. They would save
something from the wreck with which
to make a new beginning. So most
of them hurried to load themselves
with honey before greedy Buster Bear
should get all of it. But a few, still
mad clear through. were flying about
looking for new enemies, and some Of
these discovered Farmer Browns Boy
In an instant they had darted at
him. Before he knew that he was dis
covered what felt like half a dozen
red-hot needles were thrust into him
and the angry hum was all about
him. That part of the Green Forest
to which he had gone because of its
GOODNESS had suddenly become a hot
place. and with every thrust of those
little lances it became hotter Farmer
Browns Boy was no longer in doubt
His mind was made up. He wanted to
CO. and to go as quickly as he knew
how.
Evening star., 1916-08-08
Mexican Nut Balls,

Three cups granulated sugar, one
cup new milk, generous tablespoon
butter, one cup nuts. 1t requires two
to make this candy. Take two cups of
the sugar, the milk and butter. Place
over the fire and stir constantly. Put
the other cup in a large pan, stir con-
stantly until melted (but do not let
bold. When entirely melted have the
first part boiling hard. Turn it in the
melted sugar, stir hard, cook to the
soft-ball stage. remove, let cool and
beat. Add nuts and just before it sets
turn in buttered pan
Evening star., 1916-08-08

spread this filling between the layers
Sprinkle the top with powdered sugar
and serve fresh. This is the niiing:
Beat a cup of cream until stin and aoo
half a cup of mashed raspberries ana
third of a cup of powdered sugar. Sea-
son lightly with vanilla.
RASPBERRY wHIP.-Mash a quart or
raspberries. add a cup of sugar ana Iet
stand. Whip two cups of cream or six
egg whites Mix lightly with the rasp-
berries. pile In glasses and serve. very
cold, for dessert.
Evening star., 1916-08-08
Stuffed Cabbage.

Nice large cabbage leaves are boiled
few minutes to make them soft. Then
in the center of each one is placed a
large spoonful of the following: One
pound of hamburg, one egg (well beat
en), one cupfu1 of uncooked rice, one
half onion (chopped), one tablespoon
full of salt and some pepper. Roll the
leaves up and boil them one hour
When about half done pour over them
one can of tomatoes.
Evening star., 1916-08-08
Macaroon Ice Cream.

Mix three cups Of heavy cream, one
half cup of powdered sugar and few
grains of salt. Beat, using an egg
beater, until mixture is stiff, but not
stiff enough to hold its shape. Put in
freezer and freeze to a mush, using
three parts finely crushed ice to one
part rock salt. Add one-half cup of
orange juice, mixed with six maca-
rooms broken in small pieces, one-half
cup of powdered sugar and one tea
spoonful of vanilla, and continue the
freezing.
Evening star., 1916-08-08
GoosEBERRY DESSERTS.

GOOSEBERRY COMPOTE = Put a
quart of gooseberries into wire
sieve and plunge them into boiling
water. At the end of two minutes re-
move them and drain them. Put in a
saucepan and cover them with a table
spoonful of vinegar and cold water.
Make a sirup of a pint each of water
and sugar, boiled together for ten
minutes: drain the gooseberries again
and drop them into the sirup. Cook
for ten minutes slowly, with two
shreds of lemon peel. Remove from
the fire and cool. Serve with lady
fingers or other sponge cake.
the berries and place them in stone
Jar Add sugar to taste and enough
hot water to moisten it. Cover and
place over the fire in pan of hot
water Let the water boil around the
jar for an hour. then cool. The berries
cooked in this way will be whole and
yet tender.
GOoSEBERRY CREAM-Cook a pint
of washed gooseberries in the top part
of double boiler. Have plenty of
water in the bottom of the boiler but
don't put any with the berries. When
soft, rub through fine wire strainer
and sweeten generously. Cool, and
Just before sending to the table mix
with an equal amount of stiffiy
whipped cream. Pile into glass des-
sert cups and serve.
GOOSEBERRY FRITTERS-Fry two
cups of green gooseberries until soft
in little butter and then rub to a
pulp with a silver fork. Beat the
yolks Of three and the whites of two
eggs until creamy, add two table,
spoonfuls Of milk, t;rce-quarters of a
cup of sifted -four. tablespoonful of
granulated sugar and a small pinch of
salt. Add the gooseberry pulp and
heat until thick over the fire. Then
drop in spoonfuls of hot fat, drain
thoroughly and roll In sugar
GoOsEBERRY JELLY Add two
quarts of water and two cups of sugar
to four cups Of gooseberries. When
the berries are tender. COOL then re-
heat to improve the color of the fruit
Dissolve eight tablespoonfuls Of gela-
tin after it has softened in cold
water. in little boiling water, and
add cupful of sugar. Add to the
strained juice of the fruit with
enough water to make the whole
measure one and one half quarts. Pour
into q mold to harden and serve. very
cold. with -custard or whipped cream.
Evening star., 1916-08-08
Stuffed Eggplant.

Cut the eggplant in two; scrape out all
the inside and put it in a saucepan with
a little minced ham: cover with water and
boil until soft; drain off the water; add
two tablespoonfuls of grated crumbs, a
tablespoonful of butter, one-half minced
onion. salt and pepper; stuff each half of
the hull with the mixture. add a small
lumb Of butter to each and bake fifteen
minutes. Minced veal or chicken in place
of ham is equally as good and many pre-
fer it
Evening star., 1916-08-08

in generous quart Of water. NIX with
cup Of sugar and put 1t in alternate
layers. with . quart of red raepberrtes
in a buttered baking dish. Add q cup
OF water and bake in O moderate oven
until clear. Serve with a sauce made
OF raspberries mixed with sugar and q
little water and heated. II the pudding
is served cold. a hot sauce Is desirable.
II the pudding is hot, let the sauce cool
before serving.
RASPBERRY CAKE.-Make . rich
layer cake, baked in thin layers, and
Evening star., 1916-08-08
Beaded Tafeta Blouse.

The garment in question was of blue
taffeta. snugly tied in at the waist
with the tiniest of the new cravat
belts THAT carry Cheruit's name to the
furthermost parts of the dressmaking
realm.
At the corners of this blue taffeta
blouse were bold designs done in blue
beads. ranging from turquoise to
sapphire. The sleeves were of muslin,
falling loosely from the arm and gath
cred into a stiffened, starched cuff by
q wristlet of silver ribbon to match
the cravat.
The collar could be called a cape, II
one chose to be a bit reckless about
its size. for it spread itself over the
shoulders and rose away from the back
of the neck. There was no inside
collar, which was all very well on this
Evening star., 1916-08-08
Tuna Fish Salad

This is really very good warm
weather dish. Flake. or break into
neat pieces. a can of tuna fish. add one
half the amount of celery cut into dice.
Mix thoroughly and arrange on a bed
mayonnaise.
Evening star., 1916-08-08
Carrot Fritters.

Mash two boiled carrots and rub
through a sieve; add two well beaten
eggs, one teaspoonful of sugar, three
tablespoonful of -four. moisten with a
little milk or cream and beat thorough
ly. Drop by spoonfuls into smoking
hot oil, and. when done, squeeze lit
tie orange, juice over them and sprin-
kle with powdered sugar.
Evening star., 1916-08-08
BY ANNE RITTENHOUSE.
Correspondence of The Star.

Special Correspondence of The Star.
NEW YORK, August 1.-"TeH the
secret of your costume" said few
women to one of their set who came
into the Ritz restaurant. Are you
using jacket as a blouse or blouse
as a jacket, and are your sleeves at
tached to your corset cover and is this
a new fashion or just a caprice of
your own?"
The woman addressed had on the
costume shown in the sketch. The
skirt was of white muslin, sheer and
fine. dropped over a petticoat of white
China silk trimmed with lace.
Such skirt occasions no comment
today, for hundreds of women have de-
cided that during the dog days muslin
is better than satin or linen 1t was
the garment worn above the skirt that
brought out the battery of questions
leveled at the woman as soon as she
sat down to her lunch, which began
with a pyramid of peeled hothouse
grapes mounted in a deep bowl made
of ice and surrounded by wreath of
grape leaves.