'V ( 'v» n r HI' i*' •'- «»!> n» CAPE MAV COUNTY TIMES. S5A ISLE -UfFY?- N. ; J.

NEW COATS ARE LURE TO MOTORISTS

Sport Togs are of London Kind

wliii th<* dnlntine** that U charanerIstJr of sumnnT n;»timrel. Tbt-re are no r-treni# eftectm: all the dresses are of rteslen* anltalile to the »ell-dro*aed uoman's aninmer waplrobe. Sport clothes show some chance of design and considerable chance In color, for they are tnach brtcliter than those of past seasons. One is Impressed with

M OTOItrSO h*rdl/ needs an extra lure when early sprint begins to call us oat of doom, but If It ueode I one. the new coals ami capes would rarely provide II. Already »e are accused of cultivatliic the gasoline tramp and the motor holm In the wide Ktrotrhe* of ibis i-oaotry with sorotthlnc worth while at the end of each

journey.

Aiimnc (he new and very allrs wraps for the motorist there are looc. enveloplnc •■apes In soft wool plaids, frinsed n; the bottom with wool fringe and provided with silts for ihc arms and big patch pocketa for lielaugiaga; -MongoHc"—that Is c»>nt hair—collars ore coay and tie-siming on them, but

may be replaced by collars of doth. A plain collar, gray foe instance, with a cross bar in yellow, or other strung color, makes s handsome coot or enpe. If a coat Is preferred in theae vnissbarred or striped c.jtlis. a model worth study Is shown above. It Is as roomy and comfortable as a cepe and

j probably somewhat wanner. With this

coat appears one of those new oil-cloth huts that ’he motorist flu solves all

, the problems of motor millinery. Coats

an- :ils.> made of this Ilclit. flexible

i oll-clolh and have advan-ages for the i motorist who travels anytime, rain or |

j shine, but they are for the worn-*' •■an afTonl tnon- than one coat

At this time of the year we begin to buy our sport clothes, not only for wear In the South, but also for the country this summer. This lr a pa "t of our wardrobe which can be attended to early in the season, as styles la sport clothes are fairly well crystallined now. writes a prominent fashion

correspondent.

Our American Importer* have turned to London for their models tbla spring, because the English designers and manufacturer* are offering an un- ; usually smart collection. Not since i pre-war days have we seen roch striking English sport clothes, althongh tie fore the war England was looked to for the best In this Hue. r>uring the war year* such new things as we hsd In *i>ort togs came from the Paris taarkrt. and consequently there was conslderab'o change In this type of dress. Directly the war waa over, as well as during It. our designers got their Inspiration from the more fussy type of so-called French spor* clothes Now the Eor.doo dressmakers have regained their prestige in this line. Jacket Suits far Sport Wear. Most noteworthy in the*e new clothes are the bright-colored woolens ' woven In bold patterns These are especially attractive In the striped ma terinls, which form abort, separate skirts, as well as complete costumes, consisting of a short skirt, cither plain or plaited, and a straight, full Jacket, which la unbolted and rather of the i wrappy type, rut with kimono sloevtr-. i These Jacket »ult«. w hich or* • »ery young looking, are Ideal for aport woer. because they are comfortable and do not hamper the movement* of the wearer, but permit her to take part In games with ease and at the same time to be very smartly dressed. Iteplaclng the quieter plaids, such hues as orange, brick color and bright ; lavender striped clothes will make gay aplasbi-s of color on our tennis courts ' and golf courses this spring- Stock- j Incite In plain tones, as well ns rough i _ . .

cmimm

The fundamental Importance of carefulnaae and the (undamentmi disaster

i few inches belcw the waistllr*

Spring Stages Wash Frocks

coming anlts. A new Idea In the stockinette suits Is the addition of cor-

duroy collars and raffs. Fabric Hat* for Many Uses

With the turning of our thought* to-' summer, ward spring ami summer clothes there • The exodus to Southern resort* a>come* the question of hats for this waya sees n great many crepe de chine season; what will they be like? Al- dresses brought out. but this year ready we have a very g'xx] idea of what j they have a new significance for they will be offered, but what will be ac- j are not caly In the lighter eof-ws but cepted Is another mutter. The indl- j | n dark shade* for street wear. This, cations are that the fabric hat will no doubt. Is due to the fact that Paris not only he jiopular for street wear, j has feature! crepe de chine frocks hut will he equally in demand for i very iargeiy during the late winter aport*. and spring. Particularly pretty are

A new material used for hats Is cire

voile, which is nothing more than a highly-glared voile. For Uie spring It will be comhlr 1 with straw. Later. It will be use* for a more summery type of hat. As It comes In dark a* well as light colors It will serve for both town and count-? wear Goat hair, as r. trimming tor straw hniK. Is a fashion of French origin.

ilinsant to face a rammer that ilj.es to Cad children and <s sensibly and beautifully colors in cotton cloth* appear the *aue •made* n* those that s:«l by astio or georgette nd Mime of tin- new *uttors finish a* soft as georgette, uaterialx made op with orn white or in contrnsiing color he •-rcditfsl with a- pretty

« wide n both the front and hack, nor neglect to notice that an organdie frill finishes tue taffeta hat. White cotton sox and canvas shoe* belong with a dress of this kind. Next to the plain colors for frocks ••f this kind, small «-he<-ks in white and a color find the most favor. They al! requisition p’uin white, in organdie or in heavier we*

Blue Poiret twill frock tri-rimed with red leather rote* and »a*h of Mo-

rocco red crepe.

It has. upon first conslderatiot the j appearance of a freaky fashion, hut I it Is actually very pretty. On one Paris model, which i* a straight leghorn shape, the fur. which h.» Us j edges tipped with black, la laid about hroldi j the brim to obtain an unusually picasI lug edeot. Haircloth lints are not new —we had many of them last spring.

i ruffs of white organd :o need description, tin ivrriaok the rat of Hie .

J

those of brown. We do not. as a rule, think of brown as a spring color, but thl* season will sec a great deal of It. not only In these lighter silk fabrics, hut In brocades.from which are fashioned more formal frocks. One tv amazed at the beamy of these rew brown tones: they are a reai achieve-

ment ta dyes.

Brown crepe de chtrc Is tned to develop an i> terertieg frock. I: has ev-r mo many new and Interesting features apart from the roioring of Its fabric, which Is Tight In tone—almost ..n a beige shade. It Is girdled with j a deep, rich brown velvet ribbon, the : end* being allowed to stand straight ' The dress Is of chemise type, drawn in tightly at the waist by the darkbrown belt. A few hiches below the waistline are net two knife-plaited tunics, one on either side. Another yoctbfnl Idea is carried out In If' use of a white organdie nnd net gulmpe. like the guimpe of a little glri » frock It shows above the netdcllii.- of the *llt •Ire**, which Is gathered, and It* little under*!ceres p.-ek from lumeath very •.bort sleeves of silk. Attached tt> the guimpe is a harem collar of organdie and net. This collar may be considered by some as an extreme feature. and for tltht reason It l* made

to that It may lie easily detached. Dots That Blend With Whit*.

DolP-d crepe de ehlne also plsys a •romlneut part tn our new clothes. While a frock made enllrely of thl* material would be monotonous, it Is most effective when combined with plain fabrics. It Is frequently used In ] combination with plain white voile. | Tit's summer's organdies are In beautiful shades: browns as well ns bright coral being among them. Embroidering organdie with worsted Is n new Idea In trimming. looselytwisted yarn 1* selected and the stitch worked Ip such a way as to etve the appenrai -v of the wool being split. Skirts of organdie frocks arc entirely covered with this wool embroidery. A bright '-oral organdie dress has the waist made In the form of a -Iny shawl, to whl-'h, at either side of the front, buttons a while ll'.gerie vest. | extending below the nT,!*-.ilne in apron effect. This U an elaborate ve>’. he

completely covered with hand «*nj and drawn work. It is ihe

only trimming on the frock other than a tiny »aeb of the material. This, instead of being made double, as such sashes UMially are, is of a single piece of the organdie, bound on either side with a bias piece of the fabric. A •drip of material treated in the same w-ay I* i-*ed for little bows and tied about the uleevea. which e-e so short that they ate little more than dioulder

* untr-ith-futnc**—none the leu ontruthful-be-cause unconsciouely #o.—8. 8. TtaiesSOME DIFFERENT MEATS. Where rabbit* are abundant one need not worry about the pri<c of meat, there it a hunter in the family. Sqnlrrel. grouse, qur.li. rice hen* are cooked, or may lie. as one does rabbit. Fricassee of RabblLCut a nicely <1 rested anil cleaned rabbit lute eight pieces, cover with a quart or more of boiling water and boll for five minutes, then simmer on the back of the stove for two hours, until the rabbit Is tender. Take up the meat, place on a hot platter, melt one tablespoooful of butter, add one tabhspoonful of flour, one-half cupful of the liquid from the kettle, one-half rapfn' of aweet milk, the yolk* of two eggs beaten with two tahlespoonfals of cold milk. salt, pepper to season : boll up ooce and pour over the stewed

rabbit.

Virginia BrunavHck Stew.—Into a kettle put four onions chopped fine, three rapfnl* of tomatoes rat In pieces, two slice* of fat bacon, one large i-hlrken or two squirrels dl« Jointed. Pour over all four quart* of boMing water and cook for ‘JO minutes over the beat: then place on the back part o' the st ive and simmer for several hours or until the meat la tender. When tender remove the bones, skin, gristle and chop fine, return to the kettle with one can of corn, one rapful of fine bread crumbs, one cupful of sweet fat and salt and pepper to taste. Cock for a few minutes until boiling hot. then nerve. Stewed Pigeon*.—Clean and singe and draw two pigeons, wipe -a ref nil j Melt one tablewpoonful of butter for each pigeon. lay tn the birds, seasoned nod dusted with flour. Brown on both aides, and add aufllrienr licnth or Nd water to rover. Add one tnMespoonftd of rice to each pigeon, two tnbleapoonfuts .>f cream and cover closely. Simmer for several hours until the birds are tender. Pickled Lambs' Hearts.—Clean six lambs' hearts, add a tablespoonful of salt, and cover with boiling water and rook for half an hou: at the boiling point, ihen simmer for two hours Coo! In the liquor. Next day slice the hearts and pack them Into an earthen Jar, sprinkle each layer with salt and pepper. Chop one large onion fine, add two hay leaves. T2 dove* ami a tenKiKionful of peppercorns. Bod the spice* for five minutes in two rapfnl* of vinegar and poor over the hearts. They will be ready to use In three or four days.

> teach

. abler—and leas trouble — M.vfii Twain. SEASONABLE DISHES. use who refuse the old-fasb-1 boiled dinner because of the odor In the honse may cook It very satisfactorily In the fit-den* cooker. If such dishes arc cooked In an open kettle the odor will not tie lasting. An excellent preparation f**r rach meats as liver. v«*l and other .-uitneulutt tasteless meats is to put them for two or three day* In winter, one day In hot weather, l-tto a strong pickle made with salt saltpeter and brown sugar, seasoned to taste, either with spice, pepper saute, onlc.is. or any other seasoning; then cook with cabbage, turnips, carrots, corned beef and potatoes. Such i meal should be *%ken only ty ix-nph active enough to digest It. Indian Pudding.—Scald one quart of milk and add three-fourths of a rapfnl of ••omtneal mixed with a little cold milk, stir and cook for a few minutes. then pour Into a large stone bakInr dish, add another quart of milk, one cupfol of brown sugar, one cupful of suet, and one rapful of raisins and two woll-beaten eggs. Fat into a slow oven and stir every half hour for the first half of the cooking, then dredge with flour and brown Hake for five or six hours. The pudding I* done when It is covered with a rich brown crust. This dish mvy be reheated any nuinhei of tiroes. Serve with a hard sauce evade by creaming bnlter and sugar, adding nutmeg for flavoring. Buckwheat Cakts.—Take one yeast rakeVdissalved In half a cupful of water. add a pint or more of warm water and buckwheat flour to ttake a •hick mixture. Do ibis In the mornIng and let warn! to rise until the next morning, when a is ready to u-.- Take one cupful of the thick hatter for the next day's cukes, add wat. r nnd buckwheat flour to thicken and set away as before. The hatter that i*. left is salted, and a half cupful of milk, sour or sweet, added, then a little soda dissolved in hot wntrr which will

< the

Betty's heart w-as broken—never, never to be mended. «he had qumr. I..led with Tom. broken her engageUient and come op to visit her aunt In ibis little village among the. hill*, in order to forget him. A ••U you weren't quite so selfish, end could forget yourself for five' minute* at a lime, you would be a little bit happier. Betty." her aunt said one day. her voice softening her word*. Betty didn't even tnru ftom the window. where «be was gloomily looking down Ihe road. Everything looked even more dismal than usual In the paynes* of * drixxllng rain. A little later her annt called her out into the kitchen, where she w*» pmek. ing some Jelly In a basket. “Batty. 1 wish you would take tbfc. , felly down to Mr*. Em -ry-she lira In that white house near the croaa loads, you know. I was going myuetf. but my rheumatism Is troubling untod I'm afraid It would make It worse to go out In thl* rain. The Jelly's especially for be.- son-he nearly died with pneumonia till* f*U. and is Jx* > beginning to sit up now. I thought perhaps you could cheer him up a little. You don't mind, do you?" “I don't mind taking the Jelly down." Betty replied, “but I'm not gw Ing In. because I don't want to see him. I don’t feel like trying to cheer np anyone, anyway, especially when they're men." Betty trudged dow n the road moodily. At the Emery place Mrs. Emery herself opened the door, and greeted ber In *uch a warm, friendly way. that she wa* ashamed of her crora"I made some pumpkin plea this morning, and 1 want to send one up to your aunt. Come In and wait in the sitting room, while I wrap It up,” Mrs. Emery said, drawing Betty In, in spite of herself, and pushing berk into the coxy, old-fashioned living room. “Here's someone to talk to. Don—Jessica's little niece. Mias Southall. You must entertain her un til I get that pie wrapped up." “My. but It seem* good to see some one from outside." he said. "Ypu're all wet; sit down near the fireplace." Betty obeyed. He didn't look anything like Tom—abe was glad of that. He wa* sitting In an arm italr. alt bundled up in u red and white craxy qnilt. His face was very thin and drawn—nntll lie smiled, and then he looked surprisingly bright. He asked her about her trip up and alioul herseif—not a bit like Tom. whose conversation wn* always mostly about hlmscl'—and by the time Mrs. Emery came hack. Betty had promised to cone down the following afternoon and piny rribbage with him. In the weeks that followed, while be was conralesclnL. she went down often. Sometimes she read to Lira, sometime* they played •ribbage. or roasted chestnuts or popped corn Id the fireplace, sometime* they Just talked. When he grew stronger, and thire was no longer any exraae for her to visit him. he began to call often at Aunt Jessica'* house. later, when he was quite well again, they snowshoed nr., skated together, and he took her sleighing behind hi* new and favorite horse, i.-hose name he changed from IVtlly to Betty, because It sounded so much better. Betty noon forgot that she wasn't happy, hut *Ue was too busy to notice the way her aunt's eyes twinkled at times, when site looked at tier. It wr*s some time later that Betty answered the doorbell one afternoon to find Tom Holllnsford standing no tin* doorstep. “What a forsaken hole of a plae* to hide away In." were his Brat words. “I couldn't get pnyone to tiring me up from the station nnd had to walk all the way." His voice was somewhat Irritable, for he was very cold. “What a shame!" Betty sympathised. as she led him Into the IIWngA i room, wondering to herA-lf what sN- ; had ever seen In him. 4 i When she had dosed the dour, he j seized both hantR—Just as of old— I and said: “Well. well. Betty, you're rettlcv l than ever. You were unreasonable j last summer—about Louise. I mean - i bit' HI admit It was partly my fault, so I thought 1 had better roue up and siKilogtxe and lake you bark home bei’ fore some farmer up here married

| you."

“If that's Why you came up." Betty said. “I'm afraid you're come t"° late." She pulled the curtain a-td' and pointed down the road. “See tha' white house down there—the one with the big barn? Well, next month 1 gokg to mairy the man who «ve^ there. Yes. lie U a fanner, but he

Isn't a •■ad.”

“Betty, you’re Joking f* “Oh. no. Fro not. See my ring- H' is coining to supper tonight. Won't you wait aud moot him?" The i.sdt of unbelief on h!« f* 1 * rhuuged to one of Injured pride. Loo* log ut hi* watch, he uid stiffly : "No. thank you. I've got to ca*' 6 that :,:30 train back-fin lmp" r ' •.am engagement, you know—so HI

Sleeveless Nightgowns. Sleeveless nightgowns are made c Oluk georgetta.

IWcw.

*' uti a little snillt- in her ••yes. IV"' I natriied hu,. laboriously make hi* *'*•' I 'l 1 *- drifted road, then her i.* tf oceanic fixed upon the little wh I' houv and with the Malle atill J around her mouth, she returned to ^ 1 arork.