The Dewar Telegram (Dewar, Okla.), Vol. 2, No. 23, Ed. 1 Thursday, October 7, 1915 Page: 4 of 8
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' t
THE DEWAR TELEGRAM
Heavy Wash Fabrics for Everyday Suits'
New Models in Little Girls’ Dresses
t y
For little lads and lassies of six
years or under suits and dresses for
ordinary wear are made of cotton or
linen materials the year round This
Is in accordance with the increasing
favor for waBh fabrics in all apparel
which grows along with the advance
In cleanliness and knowledge of sani-
tation throughout the country In
the spring the young people are pro-
vided with light-weight cotton or linen
clothing and in the fall the heavy
weaves are relied upon to furnish
eults and dresses
This adoption of wash dresses has
caused the numerous aprons formerly
needed to disappear from the little
glrl’B wardrobe and has eliminated a
lot of extra work Very thick and
heavy coats leggings and other outer
garments are provided for the little
one's outdoor wear but for indoors
the mother guards against having her
children too heavily clothed for com-
fort in the schoolroom or home kept
eufficlentjy warm
Designs for wash dresseB are only
successful when they allow easy laun-
dering Two new and pretty models
are shown here made of heavy linen
or cotton rep which comes In many
attractive and stable colors At the
right a dress is shown in dark blue
linen with plain collar and cuffs in
white A full-front panel is smocked
(with white thread) at each side of
the front opening It fastens with
sma)l flat pearl buttons and loops of
iflne cord
The dress hangs straight from the
-shoulders and is finished with a three-
inch hem The sleeves are straight
and gathered Into the cuffs which turn
back They are cut three quarter
length
At the left a dress in brown rep is
shown with collar cuffs and pockets
In white linen There is a belt which
can be detached when the dress Is
Little Accessories That Tone Up the Street Dress
ylm
1
K
It Is the part of wlBdom to make
the most of the many passing fads In
little accessories of dress that come
and go every few weeks They vary
the monotony of the "day In and day
out" tailored suits which It Is cenven-
ent for the busy woman of the day
to live in
Given one good tailored gown plain
and in dark color the resourceful maid
or matron manages to ring all sorts
of changes In her appearance by
means of different blouses and dress
accessories Neckwear millinery and
-girdles are the means by which she
-makes simply a background of her un-
obtrusive suit
These are especially Important to the
ibuslness girl or woman who may not
iglve much time to dress By means of
Shem she manages a toilette suitable to
he cafe dinner or the theater or aft-
ernoon tea or any of the pleasures for
which a little gayety In attire is
peeded
In the picture shown a pretty neck
ruff in wblte plaited chiffon with ties
pt black velvet ribbon is in keeping
With a mU turban developed also
In black and white Worn with a
thin enepn Mouse in any of the fash-
ions bie light co lore thin ruff mod tur-
flan make an e ant I besnrpsssed
S--i
laundered It fastens with buttonholes
over small flat bone buttons which
are sewed to the dress IJke nearly
all the new models this dress fastens
down the front with little buttons and
loops The pockets are machine-
stitched to the dress and are practical
The same model is made in many col-
or contrasts — pink pockets collar
and cuffs on a white dress tan on
brown blue on tan etc
Old-fashioned needlework in dec-
orative stitches is an elegance which
those who know how may add to chil-
dren's dresBes Nothing is prettier or
more appropriate Pockets are quite
the vogue and are an item of much
interest and pleasure to the small peo-
ple who possess them
Washing Chamois Gloves
It Is remarkable how nicely chamois
gloves come out if they are washed
properly with tepid water on the
hands Use white soap and rub it on
plentifully squeeze carefully and be
sure you rinse them bo as to get out
all the dirt Have the last water soapy
Take off the bands and put gently in a
dry towel Then place on the hands
again and as it is difficult to get them
on wet take a piece of clean white
cloth and rub each finger on and they
will go on with surprising ease
Mold them to the hands pnd arms
remove carefully and hang them over
the fire by safety pins rubbing them
gently as they dry so they will not get
stiff If washed in this way they will
be soft and pliable and as good as
new Be sure and mend before wash-
ing Romance Lacking
If there was any romance connected
with it a girl would sew on her own
buttons instead of letting her mother
do it
I
it&i
for style or good taste The blouse
has three-quarter-length sleeves to
which wide lace cuffs are added by
way of a charming touch of elegance
for the occasion
But when the revels are ended the
donning of the eoat dark plain and
trim tones down the costncM to the
level of the quiet required for street
wear
One-piece frocks worn under long
and comfortably warm topcoats will
help make it easy to dress for a day
that requires variety In the toilette
wltbout allowing time for changes
But they are only rivals of the well-
tailored suit which cannot be outdone
in usefulness or style
JULIA BOTTOMLPr
Yellow Bridal Veils
The modern bride has much to be
thankful for In that she does pot have
to follow the example of the ancient
Greek and Roman maidens who had
to wear yellow bridal veils according
to a writer in Qaa Logic Orldea are
usually a little pale unlesa they retort
to artificial coloring and a yellow yeti
would not he so universally becoming
and aofte:ilng aa the white halo la to-
day The yellow vafl M still won hy
Persia hrtfw
Tomorrow's fate though thou be wiee
Thou canst not tell nor ret surmise
Pane therefore not today In vain
Foe It will never come again
—Rubaiyat
WHOLESOME BEET
For color there is no more beautiful
vegetable than the beeL and as for fla-
vor they hold their own
as a vegetable Small
even-sized beets cooked
until tender then pick-
led In a little hot spiced
vinegar are good the
year round
Cooked beets chopped
and seasoned with oil
and salt with a dash of lemon Juice or
vinegar and served hot la another most
appetizing dlBh
Beets like tomatoes may be cooked
and cut Into cups to hold salads and
are most attractive in color Beets
with the cool green of peas or cucum-
ber and onion make a most effective
garnish They should never be used
with carrots as the color of the two
does not harmonize
Beets retain their sugar and deli-
cate flavor best when baked Put the
well-washed beets Into a pan with a
small amount of water to bake Use
care not to bruise the skin Turn
frequently with a knife so that they
are not pierced When done slice and
season with oil salt pepper and vine-
gar If oil is not used butter will be
a good substitute
Boiled Beets — Beets like most veg-
etables should be cooked In boiling
salted water Care should be used to
keep the skins from being bruised
as tile flavor as well as the color will
be lost If they bleed Cook for an hour
or more until tender Then plunge Into
cold water and slip off the skins Cut
in slices sprinkle with sugar add but-
ter pepper and salt with a dash of
vinegar The Germans use whole
cloves in hot vinegar for a seasoning
Another time use hot cream instead
of butter and thicken with a little flour
if so liked
A relish which is well liked to eat
with meats in the winter is prepared
by using chopped cabbage celery and
beets in the proportions most conven-
ient season with sugar salt mustard
seed and cover with vinegar The rel-
ish does not need cooking
Beet salad is very pretty simply
chopped cooked beets mixed with a
good salad dressing If the boiled
dressing Is served on crisp leaves of
lettuce Mayonnaise dressing Is the
Ideal one to use for a beet salad for
the oil adds just the touch of richness
SOME GOOD THINGS TO EAT
Cook a half a cupful of rice until
each grain stands out full and white
and all the water
Is absorbed Put
Into a bowl one
small glass of cur-
r a n t Jelly pour
over It one cupful
boiling water
rapidly until
' the Jelly Is dis
solved Pour on the rice and cook
twenty minutes longer Then take
from the fire and cool Add two cup-
fuls of walnut meats chopped fine
one-half cup of grated cheese and one-
half cup of cream whipped Arrange
crisp leaves of lettuce on individual
salad plates Put two tablespooufuls
of rice on this pour over all two ta-
blespoonfuls of cream and serve
Rhubarb Pickles — Take one and
one-half pounds of rhubarb the same
amount of onions sliced thin three
cupfuls of brown sugar two teaspoon-
fuls of salt one-half teaspoonful of
black pepper one-quarter teaspoonful
of red pepper one and one-half pints
of vinegar one teaspoonful each of
cinnamon allBpice and ginger and one
tablespoonful of turmeric Cook slow-
ly for an hour
Apple Chutney — Take five pounds
of apples after peeling and coring one
pint of vinegar one pound of sultana
raisins two ounces of curry powder
one pound of onions two ounces each
of salt and mustard seed one ounce
of curry powder ono quarter ounce of
cayenne pepper three-quarters of
pound of light brown sugar Stew the
apples onions and vinegar together
When well done add the other ingre-
dients and cook half our Chop
the raisins before adding Bottle and
seal while hot This la delicious to
serve with meats In winter
Marshmallow Pudding— Soak one
tablespoonful of gelatin In two table-
spoonfuls of cold water Whip a pint
of cream add to this the softened gel-
atin one-half pound of quartered
marshmallows a cup of pecan meats
three slices of pineapple and a few
maraschino cherries Beat until it
begins to set then pour Into a mold
In Danger
"What’s the matter little boy?”
"Pa’s sick"
"Oh you poor little sympathetic
chap Crying for your suffering fa-
ther” "That ain’t It He threatened to lick
me when bo gets better”
"Oh I wouldn't worry over that
Perhaps be’ll forget it in a week or
two”
"No chance Whenever he threat-
en to lick me ma aays it's a sign that
je hHttnr"— Detroit Free Press
LEFTOVERS AfID f)THER THING
Take two cupfuls of cold cooked
rice add salt pepper and a table
apoonful of butter
one teaspoonful ol
finely minced
onion a halt a can
of tomato soup
two tablespoonful!
of water Stir well
and bake In a cov-
ered dish for ball
an hour Serve hot as a vegetable
Creole Dish — Take two cupfuls ol
cooked rice a cup of minced ham
browned In butter salt cayenne and
a tablespoonful of sugar put Into a
buttered pan and cover with cracker
crumbs brown In the oven
Prune Brown Bread — Take one cup
ful of cornmeal two cupfuls of wbolt
wheat flour one cupful of sour milk
one-half cupful of molasses one tea-
spoonful each of soda and salt a
fourth of a teaspoonful each of cin-
namon and allspice Mix all together
and add a cupful of pitted chopped
prunes Steam two hours In a
greased pan
Liver Croquettee — To a pound of
chopped liver add a medium sized
onion chopped salt and pepper to sea-
son Take two tablespoonfuls of
flour add milk to form a thin batter
stir in the liver and drop by spoon-
fuls in a hot greased spider Let
brown quickly on one side then turn
and brown on the other An egg
added improves the dish The patties
should be thin so that the liver will
be well cooked
New Cake Filling — Boll together a
cupful of sugar and a third of a capful
of water until it spins a thread add
five chopped marshmallows and let
stand without stirring for two min-
utes then gradually pour this hot mix-
ture on the stiffly beaten white of an
egg Spread on layers sprinkle with
nuts and chopped candied cherries or
maraschino cherries may be preferred
Cheese Souffle — Take a cupful of
bread crumbs a half a cupful of mill-
half a teaspoonful of salt a dash of
cayenne three eggs separating the
whites and yolks and beating both
well a fourth of a pound of grated
cheese Soak the crumbs In the milk
add the yolks then fold in the whites
sprinkle the top with crumbs Put the
cheese in In layers as the mixture la
turned into the baking dish Bake
twenty minutes and serve immediately
FRUIT DISHES
All small fruits may be preserved
sucessfully by the fresh method that
Is mashing them well
with equal parts of
sugar and allowing the
sugar to thoroughly dis-
solve before putting It
up In sterile jars which
have been well cooled
This fruit may then be
used lu the following
recipes as fresh fruit: '
Raspberry Sponge — Fill an earthen
bowl with layers of toasted bread red
raspberries and if fresh berries are
used a liberal sprinkling of sugar
Continue until the bowl is full Place
a weight on top and set aside for two
hours Remove the weight and serve
with a large spoon serve In cups and
over each pour t weetened cream to
which some of the berry Juice has
been added
Cherry Jelly — Soften a quarter of a
package of gelatin in a quarter of a
cupful of cold water and dissolve In a
half cupful of boiling water add a half
cupful of sugar and a cupful of cherry
Juice stir In a bowl of Iced water until
It commences to grow firm then stir
In a cupful of cherries Turn Into
molds and serve with whipped sweet
ened cream
Strawberry Cake — Make a layer
cake and put it together with mashed
sweetened berrleB lay slices of banana
on the berries cover with a aoft frost-
ing and serve at once
Fruit Puffs With Butter Sauce—
Make a biscuit mixture by sifting a
pint of flour with two tablespoonfula
of baking powder and one teaspoonful
of Balt add two tablespoonfula ol
shortening and mix to a aoft dough
with sweet mflk Put a tablespoonful
of the mixture Into a buttered cup
add sweetened berries of any kind
then another tablespoonful of dough
Steam for a half hour Serve with a
sauce made by creaming two table-
spoonfuls of butter with a cupful of
powdered sugar and the Juice of a
small lemon Pour on half a cupful
of boiling water and a cupful of the
fruit Serve with the sauce poured
over each puff
'HtUu
Could Fill th Bill
He had told her the age-old story
and torn with emotion waited for a
few short words that would dsclds his
fata 1
"George” she said "Before I give
you my answer you must tall m some-
thing Do you drink anything r
“A smile of relief lighted hie hand-
some countenance Waa that all she
wanted to knowT Proudly triumphant-
ly ho clasped her to big arm
whispered in her skelMIk tori
" Anything" h
Suits for little boys tuv er six like
those for Uttle girls ara made of wash
fabrics for both sumnwr and winter
Heavy linens and ocuons In strong
weaves and In fast -jolors that stand
strenuous wear sad much tubbing ara
used In tbe new otts for dally wear
which bave Juet bean brought out '
When the lltt'-e gentleman Is dressed
for a grand o’jcaalon tie wears velvet
tad looks pnnoely In It Tbe simple
tub suits for every day make It pos-
sible to keep him refreshingly clean
In spite of the fact that the small
chap lr usually oblivious to dirt and
has a faculty for gathering it
Tvo of tbe new models for llttlfe
boys’ suite are shown here They
leave nothing to be desired in excel-
lence of deelgn style or thoroughly
practical wearing qualities
At the right a suit of linen rep is
pictured with collar and belt In plain
brown Smocking across the front of
the blouse gives It the requisite full-
ness Straps of the white linen are
Btltched to the blouee and support a
belt of the brown linen fastening with
three bone button at the front Tbe
collar Is a small sailor pattern in
brown linen but the cuffs ara made
of the same linen as tbe suit
At tbe left a suit in the same color
combination Is shown finished with
black buttons and a black silk tie
The belt Is posed lower on tbe figure
than In the other model and la sup-
ported by narrow straps of the brown
linen sewed on at each side A pocket
wltb flap finished with two buttons Is
a smart and practical Hem In the de-
tail of tbe blouse The small tie does
not extend around tbe neck It is
Bead Work and Needle
Among tbe really new things that
have appeared on the millinery hort-
son for fall the bead ornaments and
bead work wblcb adorn many of tha
bats ars tbe most novel Also they
are very handsome Now that Amer-
icans ars learning how to rely upon
themselves for artistry In creating
headwear It seems specially appropri-
ate that they should have drawn aa
Inspiration from the original Ameri-
cans— the red men who have used
beads always And anyone who will
examine a collection of headwear or
other apparel' of many Indian tribes
will develop a respect for the art of
its makers and for their patient work
Beads and needlework are the new
touches appearing on the two fall hats
shown here The shapes are wide-
brimmed sailors covered with velvet
The hat at the right is In a strong
bright shad of blue velvet - About
tha crown a heavy slli floss appears
In parallsl rows of even stitchea and
this decoration appears In four rows
at th edge of the upper brim At
th front many strands of white bead
am knotted and fnstaned to the top
crown Tbs t strands terminate la
bead -covered balls fastened to th
brin it nob adi
Th black velvet hat at th left is
embroidered with a spider’s web la
-
X
permanently tied and fastens with
snap fastener under tbe collar at th
right side Tbe black born buttons
make an especially fine color touch
with the black tie In combinatloa
with the white and brown of the suit
Shoes with cloth tops are shown
with these suits They are more dres-
sy than need be for dally wear They
are broad as to toe and bave the low-
est of heels like the shoes of plain
leather which are the sensible choice
for the rough-and-tumble little boy
Victorian 8leeve Revived
Another Victorian revival is the
puffed sleeve coming midway between
shoulder and elbow Thus far these
sleeves adorn only evening gowns the
long sleeve to the wrist being used
on all bodices and blouses for day
wear Low necked waists are filled
In at the top with gathered tuckers —
another dainty Victorian feature of
dress — and the decolletage is growing
round instead of V-shaped as the
season advances Dimity and flowered
organdie find special favor and laven-
der — tbe color of colors In demure Vic-
torian days — Is particularly fashion-
able The belle of 1820 veiled hereelf part-
ly for coquetry and partly to protect
her complexion for tan was consid-
ered a disgrace then as rough red
hands would be now Over the quaint
poke bonnets of this summer will be
thrown graceful veils In bordered and
vine patterns and from tbe tiny bat
floats a short flaring veil such as the
1830 belle affected
Craft in Fall Millinery
woolen yarn This is spread over the
crown and part of the brim A large
and capable-looking fly Is held on tho
web by a pin of which he Is the head
Athough provided with Jeweled eyes
be seems to see no danger of becom-
ing entangled or if he does he scorns
to heed It
Tbe story of bead ornaments Is only
Just begun and the Idea is a good one
therefore there Is every reason to be-
lieve that we shall see very interest-
ing developments of It as the fall sea-
son advances Among the most attrac-
tive of the head ornaments shown so
far are those of white and black beads
applied to the body of the bat la
geometrical figures Wblte predomi-
nates in these figures and the dark
colors that are fashionable for tho
body of bats make tbe best of back
grounds for bead embroidery
JULIA BOTTOMLEV
Faquln’s Method
Paquln strikes the military noto la
his summer collection In his breast-
plate bodices gauntlet cuffs field uni-
form taUleura and the cut of his artil-
lery coats”knd capotes In his after-
noon costumes tbs olvillan reappears
and they are simple and charming and
quite In the note of the present styles
with their 1330 outline
f
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Bales, Caleb M. The Dewar Telegram (Dewar, Okla.), Vol. 2, No. 23, Ed. 1 Thursday, October 7, 1915, newspaper, October 7, 1915; Dewar, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc2336685/m1/4/: accessed July 16, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.