FASHION NOTES Interesting Items for the Fair Sex

The tlm? for paranoia la nearly here and blousee are concerned it > sleere

and there are lovely new model* tempt us. Smart new models are tn line with deep borders of brilliantcolored Roman stripes. Silk parasols are ennaaoed by wool embroider}- and are made tn every detail to harmonise vith the hand bags with which they form a set. An imported parasol la of fur, matching the summer cape

wrap.

Parasols of unique shapes are many and the shapes vary—some are oblonr others diamond shaped. be r i mushroom.. pagoda and regular. Parasol matvlals are silk net. lace, and ere tor*.. as welt as linen and fur. as noted above. Corsets, tha real founuation of style ■ nd of grace, are particularly Interesting this season. Th» uncorseted figure is not fashionable here, and affected by only a small p- rrentaie of the smart women of Parts. But corsets that give an easy, graceful supple appearance are decidedly In vogue. This means that corset* of trlcoi are the proper thing—the smartest models are cut long over the hip—and short above the waist line and are lightly boned if boned at ah. One new model—recently seen—has only the ' front steels and the small bonne at the lacings In the back. This is an American reiser and adequately firs the figure requirement* of the Young Ame.icsn woman. The kimono or sleeve «'id bodice In one piece Is seen evotywhere, in drosses, blouses, shirtwaists, suits a-.d sport coats. And as far as the dresses

length is short, iu many i more than a sleeve-cap. An a 'rimming on both hats and frocM there is to he seen most effective dowers and sprayr of ralhi em-

broidery.

For. bead bandeaux of beads, beaded ba ids and twisted ribbon are a cotffeu • novelty recently ceen in Parts. The bi-ndcaux are used »:ctb for high and b w hairdressing srhen the hair la con bed back off the forehead, but arrarged low over the ears. An Interesting hat of ft raw and satin I at a tarn crown of square outline ard the slightly mu: broom brim also ct ilormi to the squm- outline. A * on back shoulder capo and a aimtla shaping to the overskirt tunic gives he effect of wings to a frock of crepe and satin that is fittingly describ'd os the flying dress. The raTher extensive use of Spanish combe in French hairdressing gives substantiation to iue report of the Spanish Inf! i.once is a factor In many spring modes. BUck lace aid huge fans are stUl other evidences of this Influence. An Interesting and unique military novelty for recreation wear is a large poke bonnet, made entirely of wool crocheted and wired and trimmed with crocheted flowers of the same mater-

For Health and Pleasure

People who want ••solid food" are salad, clean the green thoroughly, ot apt to dally much with salads, plunge Into boiling water, then at Vahapplly they do not know that the or.ee Into very cold water and let person who eats the most meat. ! stand In chilled water for half an hour, sweets and starches is the meet In In the meantime fry three large slices

need of the acids, minerals and "altsUniting value" of salads to keep the blood and body cells In a health condition and help to avoid acidity. Lettuce, or Its relation. U the base

of bacon cut In dice, remove the bacon and to three tablespoonful* of tne fat add one and a half tablespoonful of vinegar and a quarter of a tabloar-xm-

ful each of paprika and

of ail salads, and this seemingly neg iMlx thoroughly, pour over the ligible green, from a nutritional point and sprinkle with the bacon and

of view, with only 6 per cent of solids ot any sort, offers one an alkaline valie or “28" a pound to counteract the acidity of meats and sweets, also

chopped hard-boiled

For Spanish tomato ralad. shred half a head of lettuce, arrange on a salad platter and lay slices of peeled

SOME INEXPENSIVE MEATS not *>«»* or run down over cake. Bsca!loped Corn Beef—Cook one I Three-Egg Angel Cake stalk of celery, chopped fire, with j (,r - e ottP 1 1-3 cups of flour, two allcee of chopped onion. In a cup l-l teaspoon of cream tartar. 3 teaof medium white sauce. Put two cups 'spoons of baking powder. 1-3 teaspoon

of corned beef, cooked anil cubed. In a shallow baking dish. Remove the celery and onion frr-m sauco and add the sauce to the. meat. Sprinkle with bread crumbs moistened with melted

hatter. Brown in hot oven.

Baked Goulash—Cut chuck beef into cubea-Yn 4 slices and sprinkle with vines, r and a little summer savory. Add a teaapoonsalt and a ha)' teaspoon of paprika. To each pound of meat, cook three onioiu slowly in one-fourth cup o fbutter or butter snl>stitute. Add cooked onions to meat, cover tightly and cook for about two boors. The liquid may be Increased Just before serving by addition of beef

i-itamlnes that protect the nerves tomatoes over It. Sprinkle with

chopped Bermuda onion and minced green pepper and garnish with spoonful of mayonnaise, blended with chopped sweet pickle and canned pimen-

tos

Frozen Fruit Mayonnaise Cover oss tea* poonful of powdered gelatine with cold water; then set It over hot water until dissolved. Cool nd beat Into a cupful of mayonnaise dressing (made with lemon Juice and without mustard). Combine this with cne cupful cf stiffly whipped rnd add 2 1-2 cupfuls of mixed fresh, canned and candied frail* and a teaepoonful of powdered sugar. Mix well, pour into a mold with a watertight cover and bury in equal parts of ice. garnished with lettuce. Flab and Cucumber Salad ■ Flake thrs^quarters of a pound of boiled halibut (thoroughlr chilled) and add half a diced cucumber tlices of minced Bermuda onion, email chopped pickled boet, six chopped and peeled radishes and half a cupful of shred Jed lettuce. Moisten with a boiled dressing and heap in the center of a naiad platter, round with a border of crisp romalne leaves and garnish with capers and blice stuffed olives. Porcupine Salad Use whole canned pear* and carefully drain them. Stick in each whole cloves at a small end to represent eyes. Then marinate the pews (three) in a d four tablespoonfuls of olive oik one

Smothered Beef—Dredge three pout*is of rump or clod beef with flour previously mixed with salt and pepper. Brown well in a heavy pan. Brown three large onions, sliced, in three tablespoons oil or drippings. Add two tablespoons mild prepared mustard. 1 teaspoon celery need and a cup of strained tomatoes (or one-half can 'omato soup). Pour this sauce over meat and cook thrte hours or

more on top of stove.

Fresh Pork With VegeJables—Cook a pound oi pork but for i 1-2 hours. In the same kofle cook four large carrots and four large i arsnips with a small head of nd cabbage until they are soft, seasoning a Usts. more vegetables and finish cooking meat Cut pork into thin slice*, range Side by side down middle of platter. Around the meat arrange the cabbage, quartered, and vegetables cut lengthwise. Serve a meat

relish with this dinner.

Meat Bolls in Cabbage Leaven—1 pound liamburg steak or leftover meat. 1 cup cooked rice. salt, pepper. 2 tables poo •!* chopped green pepper. 2 tstlesoOon- chopped onion. 10 cabbage leave*. Mix .thoroughly all th-> ingredients but the cabbage leaves. Form the mixture into light oi U-n roll*, and wrap each one in a cabbage leaf which has been wilted in boiling water. Place .ho rolls dose togeth<-r in a aaapcrole or m an aiT frying pan, and add enough l;ot water to nearly cover them. Caver the vessel and cook (hi rolls in a alow oven

for from 43 t>> 00 minutes.

of salt, 2-3 cupful of scalded teaspoon of ...mood or vanilla extract, whites of three eggs. Mix and sift the first ingredients four times. Pour on gradually the scalded milk, add flavoring. Mix well and fold In the whites of eggs beaten until light. Turn into an unbunered angel cake tin and bake in a moderate oven about 45 minThe cake will gradually come out of the pan. Cover ihe top and sides with chocolate frosting. Kmg Edward Cake Two eggs, 1-2 cup of lard or butter. 1 cup of brown sugar. 1-2 teaspoon of cinnamon. 1-2 teaspoon of nutmeg. 1 teaspoon of soda, 1 cup oi sour milk. 2 cups of flour, 1 cup of chopped rais-

ins, salt.

Sugarless Doughnuts One egg. beat-m Ugh'., then add S tablespoons ot condensed milk and beat both ogether until creamy; then put 1 cup sweet milk and 2 teaspoons of melted butter and beat all the liquid together; 2 1-2 cups of flour in which 8 teaspoons of baking powder, 1 teaspoon of salt, 1-2 teaspoon of cinnamon have been sifted: then mix all together and roll out. This recipe makes about 28 doughnuts, and is very nice. Sweet Potato Waffles Mix thoroughly 1 cupful of mashed sweet potatoes. 1-2 cupful c gsrine. 1-4 cupful sugar. 1-2 ti salt. 1 cupful mi*k volk 1 egg well beaten and 1 l-'i cups bread flour with 1 1-2 teaspoons bak.ng powder. Beet mixture hard and fold in stiffly '-hipped egg while. Cook in hot. greased waffle Irons. Spanish Rice One cup cooked rice. 1 up tomatoes. 1 cup meat (leftovers can be used Urge onion. 2 or 3 sweet peppers, couple slices bacon. Fry onion* until yellow; mix with rest of ingredients; season weU. Poor into baking dish, with stripa of bacon on top, and bake baif an hour. Mock Sausage Beat 2 egg*, add 3-4 cup milk. 1-2 teaspoon cocoa, 1-8 teaspoon cornstarch, 1-8 . V. . :i salt, pinch of grate*: nutmeg; beat all thoroughly and pour into a hot frying pan with a little melted batter. Stir until well scramNed and serve hoi on buttered toast or bread.

broadly speaking, and minerals, especially iron. Hence the general raU that onshould spend as much money for vegetables. fruit and milk (which are alkt line forming) as for meat. Ash and eggs (which are acid forming). And .Then one Considers their relative prices It will be seen that the vegc-.abli-s and salads vUl be in a large majority on the menu. Another good use for a budget—to let you know whether your money la being spent in the right proportions to buy the most health. People who regard lettuce as a •garnish" and leave It on the plate are missing an Important part of the salad An oil dressing of any kind Increase* the food value, of course. SaUds are not effeminate foods—they pUy a real part In solving the body":

problems.

A crisp, cold salad appeal* to almost ©very palate during the first warm 4ayp of early spring, and M they are not «rpensive delicacies and moreover, are extremely healthful, they should be Included nt least once daily from now on when planning the family menus. In using salads It U well to remember that when of the fruit variety they may take the place oftLe customary dessert course, as In the fish dinner for Monday, while a heavy salad of fish, poultry or meat answers admirably for the main course ofthe evening dinner, as served on Wednetd*./. Cheese, eggs and tie Ingredients already menUoned (even in very small Quantities are excellent 1o combine with different vegetables *hd » riety of edible greens, and frequently an extremely tasty salad can be evolved from bits of odds a.vd ends that might otherw'-e be wasted. Be euro, ho'/en-i, that ail ingredient* are crisp rnd cold and that the salad green* are thoroughly dried, as othe.-wlte the will run tn rough the salad and form in a pool in the bottom of the

bowl.

In blending the different dressings that play so Important a part In the success of any salad the light variety must t>e selected tor the salad with wich It is to be combined. Most of the simple green and vegetable aaUiU demand a French dressing or its derivatives, while if the salad is defleiont la fit. or Is ta form the main course of the meal, a inayonnslse variety combines well, both dietetics!ly and gastroncmlcally. For a fruit salad, perhaps the boiled dressing made from the fruit Juice and then bier led with stiffly whipped cream Is b.*t of all; but have a that the foundation does not curdle, which a moments overcooking will do. In making the simpler dressings, to avoid monotony, use the dlffere. kinds of vinegar, or t little lemon or grapefruit Juice. To make the dandelion and bacon

tabiuspoonlul each of lemon Juice, j ing to see is a long process, grapefruit Juice and grape Juice and a 1 “All children are deaf for a few sixteenth of a tablespooulul each oi i hours even days after birth. It Is salt, paprick* and curry powder. Let j quite possible that de. . ness, that is. stand on the ice for two cr three j the absence of sound sensations, may hours and sties the pears with half I continue for the first two or three a cupful of browned, blanched aim- !»eeka. The child may react to a onds. cut in stripe (to represent j sudden and startling noise, but he

quills). Sene on a bed of shredded ! lettuce and pour the dressing over j

Babe’s First Impressions What Docs The Newly Born Think About?

HTiat are the newly-born baby's !mpresions of this old world when he first comes into his full oonsciotnn*»? An Interesting answer to this question can be found in a book entitled "The Dawn of Mind.” by Mar garet Drummond. M. A., a lecturer on psychology In Edinburg Provincial Training College. This author's observations, which are baaed on a series of cateful records of the mental development of Individual children from earliest Infancy. among whom was her own little niece, clearly Indicate to what extent an Infant at birth is tn control of 1U five senses and hew the mite of .helpless humanity la Impressed by m* on around It during the first few days of Its life. “Only by a strong effort.” ob«erves this writer, “can we conceive the consciousness ot the newly-born babe. We may compare it with a flickering hen we find It hard to say at what moment the first faint modification of darknesa made Itself pel ceived. Everything In It is dim. shifty, tentative. In It are no Bounds no color, none of the clear experiences that stand out so strongly In the adult mind. As the world In the beginning was without form, and void, so is the nebulous consciousness of the

ib*.

“Certain organic sensations, chiefly hunger, thirst and. upon occasion. Internal pain, are fairly distinct. Sensation* of position and of equilibrium. are also experienced. Movemenu of the eyes. Ups. tongue and neck are felt, but probably not those of the trank and Umbe. “For the first few days the babv deep* most of the time, but it Is probably that when his eyes are open be has a dim sensation of sight. Mild light seems to be pleasant from the first, strong light unpleasant. Llgt.t rnd darkness are different experiences. Colors are not distinguished, nor are the forms of objocy*.

probably experiences it as a Jar. rath er than a sound. “Even In the adult, touch and temperature. taste and smell, all contribute their quota to t-nr complex taste experience. It Is, therefore, difficult to be sure that any response obtained, such as change of faclak, expression. inCIcateb taste sensation. If we Judge from the b«b; '* behavior, any moderate taste stimulus, even a fairly strong solution ot quinine, is pleasant; a very strong stimulu* la unpleasant, giving rise to grimaces and movements calculated to get rid of the offending sub* tan or. 'If we experiment v-tth odorous substance* we get reactions which at.very similar to those obtained from taste stimuli. Under normal conditions there Is probably uo smell experience. It Is also piobahle Uat early smell experience is confused with taste It is only by slow degrees that the two sense* are differentiated. “Sensibility to loach is present at birth. It Is. however, dall. except a boot the face, the palms and the Cold la felt as unpleasant. Sharp stimulation of the akin is felt as contact, but for the flist few days there ts probably no true pain expert-

ice.

"Thur from the very beginning there are inferences of quality within experience and also differences of effective tone There 1*. however, nothing that we should call knowledge. The sensations are isolated. They have no meaning. The baby does not even know hi* own body. He has sensations when his head rolls about, but a* with aU other sensations. he Is quite unable to flnu any significance ir them. They are to merely obscure serrations, not bead movement*, for cc does not know he baa a head.”

Today U the day of duty and life; don’t procrastinate.

PIGEONS

WANTED

■r leor CAM u* linn *c *« *»h *•

L H. KNOWLES 5429 Market St, Philadelphia, Pa

Stuffed Cheese and Tomato Salad Peel three medium slxed tomatoes, till and scoop ut the centers; then sprinkle with salt and inven in the ice box. Work half a cupful ot cottage cheese to a paste with two tablespoonfuls of French dressing and add one teaspoonful of chopped chlvee, one tables poonful of chopped celery tops and one tables poonful of chopper olives. Fill into the tomatoes, set i In a neat of lettuc? ant, add a tabiespoonful of French di easing.

rveriastirig. Regular $5. rt-valot toe $1.25. No need to d«lav. Send •triuC or paper measurement MS'.l order* filled promptly. Parrel Poet l*c txXn - THZ VEST* CO.. D»*sr Ml "i

CAKE

Fran Cake

Two cups flour. : u aspoone dry yeast 1-4 teaspoon salt. Sift all thre: together, separate the yolks sad white* >'f two egg*, using the yolks; aagai. 1-2 car warm m.lk. 1 tabli■paun butter. 1 teaspoon vanilla.

white

of 2

r beat in enough pow make ti thick. Will

Not Really Aged There is a woman in our neighbor

hood who is eighty years of age. but who v^lks with an erect nr** and sj ringinee* that i* the envy of women roasy years younger than she- The other day my young daughter sav fct,r pass. and. turning to n.-e. she fcaki: “Mother, her face Is moth older than her legs, don’t you tbii.k?"

e world ts stiU young—why worry

Talieta Satin Organdie Tricotine Voile All Good* Guaranteed at Represented r.- Money Refunded Let Us Show You ODxnOC Percent On How to Save Each Purchase At the went hi^h rod of material every woman should buy where her money will purchase the bed to be had at a great uving roa samrtas akd ruu. iKrouaa-noa addism i>trr. ADELPH1A MANUFACTURING CO. 2306 South 23d St., PHILADELPHIA, PA. MAIL ORDERS FILLED PROMPTLY |

“N. B. T

We're not putting on any airs about the stocks we’ve put in—BUT OUR SPRING COLLECTION'S of Men’s Topcoats and Suits DEMONSTRATE ALL OVER AGAIN THAT WE NEVER DO THINGS BY HALVES— At Perry’s

OU DON’T FIND any tendency to claim the earth in those headlines. Our observation has been that people who claim everything don’t do much else. A brass band makes a lot of noise, but the truth needs no trumpet but the telling. Our theory is: Make good and let others make the noise. And so, in a spirit of reserve, and with a deep sense of our responsibility to the public, we announce the official opening of our Spring season, and present a great stock of fine clothes, in which the quality of the woolens, the character of the workmanship, and the stability of the values, stand four-square to the world.

Spring Suits and Overcoats $35 to $80 Come In and See the Ciothes PERRY & CO. Sixteenth and Chestnut Streets PHILADELPHIA, FA.