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About The Choteau Montanan (Choteau, Mont.) 1913-1925 | View This Issue
The Choteau Montanan (Choteau, Mont.), 16 May 1924, located at <http://montananewspapers.org/lccn/sn85053031/1924-05-16/ed-1/seq-7/>, image provided by MONTANA NEWSPAPERS, Montana Historical Society, Helena, Montana.
) Scarfs for Unpretentious Frocks 4 A BED of blooming crocuses Is no more gay and cheerful than the ■collections of aprons which the shops ¡have assembled^ this spring. There are aprons and apron’ dresses that are ready to meet any requirement of ¡housework and still present a cheerful front, even though It be a real, serious task; and then there are those pretty and frivolous serving aprons, that the hostess puts on for no particular rea son except that they are dainty and decorative. Checked ginghams, plain chambrays, ¡percales and cotton prints remain un challenged as the best of materials for work aprons. Just now rick-rack braid In white and colors is much used for finishing them. Bright flowers and fruits cut from cretonne and stitched down with black yarn, are applied to them for decoration and the plain and Sendng aprons are made with bibs and over-the-shoulder straps, of Swiss, lawn, dimity, plain and cross-bar mus lins and of net. ' Swiss embroideries and laces continue to bear them com pany. To be scarfless this spring Is to ac knowledge banishment from the realm of fashion. Coats, suits, gow n s and Hats all appear bearing this Insig nia of the season with them, attached or unattached and a new scarf may furnish the proper entrance credentials to an old garment. Even the men are taking unto themselves gay and frivo lous scarfs since it Is unfashionable to be without them. It Is hard to decide where the scarf Is at its best, but It Is a cheerful ac cessory to the tailored suit, to which It adds a vivacious touch of color— often repeated In the hat trimming, ■checked goods are skillfully used to gether. Aprons and apron dresses liav- 1 in g the effect of a skirt and smock are managed In this way, \vith_ a checked gingham used for the skirt portion and plain cotton making the body which Is finished with a fairly wide hem over lapping the skirt. Cross-barred muslin, In lively colors, is u new recruit to the company of .apron fabrics and unbleached domes tic. which is so good a background for applique work, finds many admirers. The amusing sewlpg apron pictured Is made of this sturdy material with ap plique figures In red and green «(itched down with black. It Is culled “ The Cottuge Door” and the pockets simulate windows and a door. The <loor actually opens (being fastened by Sports clothes cannot be imagined with out scurfs and in them lmt-and-scarl sets made to match hold the center of the stage. Sometimes the hat trim ming is extended Into a scarf as shown In the hat pictured here with a drap ery Of plaid und of plain crepe, falling over the brim In long scarf ends. The matched set at the right of the picture will serve for either street or sports wear and the scarf Is made of tan georgette, bordered with plaid silk In tan, rose and brown. It has a bar of brown georgette, set In with hem stitching across the ends. The tan georgette and plaid silk are used for drapery on the little hat of brown straw. The sort of scarf that centers atten tion on Itself and lifts a plain frock • • i«'1 V « « » •rf'*'»* No End to Variety of Scarfs. two buttons), and discloses a group o f flat pockets. A small piece of work can thus be buttoned in the apron, together with everything needed t o complete it. This apron is shaped like those of •rubberized cottons that prove so use ful for dish washing and other kitchen work. They are tied at the back with tapes, easy to put on and off,'and are waterproof. When they become soiled they are scrubbed. Into the formal class. Is shown at the left of the picture. It Is made of printed silk. In many glowing colors, and displays n splendid fringe that re peats some of these colors. Such an assertive affair looks best with a hat and gown that are quiet In color nnd simple in design. Scarfs are proving very useful for toning up unpreten tious frocks and for bringing those of yesterday up to date. Last year’s straightline dress, furbished up with a new scarf of silk or chiffon. Is entirely rejuvenated nnd has a hrlght career before as well ns behind it. It Is the scarf to be worn on the street that will compel universal At tention. There Is no end to the vari ety In these and It is ens£ ¿o make one to suit Individual taste. A length of silk, or georgette, with a contrast ing border hemstitched to It, will ac complish any color combination. JULTA P.OTTm n .EY. <©, 1824 , W uatera Newapupar Colon.,) THE YOUNG ROBINS JWTRS, ROBIN was raising her first family, and she was so worried for fear they would not all be plump and well that she worked her poor little self all but to death. “Better take it easy,” warned Grandma Robin from a twig above. “You will have plenty more to cure for, you know, so why work so hard over this family, when there Is no need for it?” “But don’t you see how dependent they are?” asked Mrs. Robin, with a worried look as she fluttered and bobbed about the nest full of wide- open mouths. “They have never eaten anything but the nicest worms and If \Oh Look at Brother Robin.\ I do not hunt and get the very best they won’t eat them. These children are different from most blrdlings, you must see that.” “ No, I do not,” replied Grandma Robin. “They are like all others. They will let you take care of them and demand the* very best of every thing as long as you are silly enough to do It. It Is time they were leuving the nest and hunting worms and hugs for themselves. Take my advice nnd push them out,” and off flew Grand ma Robin over the road to the woods. “Oh, how can she be so heartless,” chirped poor tired Mrs. Robin. “Push my darlings out of the nest! Indeed I shall do no such thing. These chil dren are so different from most birds! They must be given especial care, hut I must admit I am so tired I cannot look for another worm.” Mrs. Robin tucked her sleepy little head under her wing and went to »;»-X **X --X --X -,X --X --X --X --X * <X --X * -X -,5 X £ A LINE O’ CHEER By John Kendrick Bangs. ~ x k - x -:~ x k ~ x ~ x ~ x ~ x ~ x -*- x ~>< THE SEARCH W HEN things are dark, and skies are gray, I deem it man's first duty To hie him forth upon the way And look about for beauty. Lest 'mid the yellow and the sere, And trials that pursue us. We overlook the gifts of cheer This life haB given to us. (© by McClure Newspaper Syndicate, i X .*-.;-X MX - x - x - x - x - x ~ x - x - x « x - : - : * X X H - Y Y Y Y Y Y Y ? ? ? ? * sleep^nnd her wide-mouthed children lookea at her In astonishment. ‘‘We are hungry,” they piped. “We want more fat worms.’’ But their mother was too soundly sleeping to hear them. One bold blrdling stretched his neck and , squirmed himself to the top of the nest. Then he stood on the side of It and lifted his wings a little. “ Oh, look at Brother Robin!” chirped one. “He Is going to fly.” All the little ones began to stretch and squirm now and the next thing Robin knew he was sitting on a lower limb of the tree, feeling a bit shaky. He had been pushed off the nest. Pretty soon the others tried their wings and when Mrs. Robin opened her eyes n little later there was not a blrdling In the nest. \Oh my babies!” she began to cry. “ Something 1ms carried them off.” “ Hush!’’ chirped Grandma Robin, who had returned and was watching the blrdlings. “Don’t you see them down on the ground? They are find ing worms for themselves. They have just been fooling you, my dear.” “ Oh. you clever little things.\ chirped Mrs. Robin, flying down to her children. “You ure the smnrtest blrd lings in the world. How did you learn to f l y r “ We were hungry,\ piped the chil dren. “Besides, we want to see the world.\ And up they flew and into the woods. Mrs. Robin began to cry nnd down flew grnndmn to console her. “ Go back to your nest and lay some more eggs,\ she said. \Didn’t you fly away from your mother nnd her nest and i MEN YOU M AY MARRY I i ------ & X By E. R. PEYSER X Y £ V V X Ha» a man like this proposed X “ to you? * X * Symptoms: Looks well fed, X X he’s slick, round and deliberate X £ —a little over-fat, puffs a little £ X even, without his stogie. He’s X £ been told he must diet—but you £ *{p never notice It. He says: “Of $ £ course I cun’t diet In company; £ X It’s too immodest.” He likes his X own sense of wit and food—It oft goes together when the food X Is good! Says probably when X £ Y Y X he gets married he’ll diet. X IN FACT £ Diet will be his king of In- £ Y door sports. X Prescription to bride: £ *!’ TO ) versec^ on cooking. X X / v Remember food Is his £ v y X ideal, second not even to you. X £ ABSORB THIS: X X It Takes Stew to Make a Quar- X X i V X rel. X X ‘ © h5r McClure Newspapor Syndicate.) y -> x ^ ~ x ~ x ~ x k ~ X \ X ~ x ~ x ~ x ~ x ~:~:» build one for yourself and Mr. Robin?” “Yes. of course,” replied Mrs. ltobln through her tears. “But my children were so different from other blrdlings I didn’t think they would leave me.” “ No mother does,\ said Grandma Robin. “This was your first family After you have raised a few more you will get used to It and find out. too, that all children’ are Just as you were. You let your mother feed you and the first chance you had to try your wings nway you flew.” “I never thought of that before,\ replied Mrs. Robin. \No one ever does until the'r first brood leaves thé nest,\ answered wise grandma. “That Is the way we under stand some things: Experience is a hard teacher, but a clever one.\ (© by McCluro Newspaper Syndicat» ) \ W h a t s i n a N a m e ? ” ^ MILDRED MARSHALL FA C T S about ¡pour name; it’* klstor?; meaning; whence it v?as derived; signifr cance; your luckjl da$ and luclq? jewel mmÊÊMmmmÊÊBmnmHmÊÊÊÊmÊmNmm m A L M A T HE fortunate possessor of the name of Alma may practically choose her own derivation, unlike her sisters -who have the source of their appellatives thrust upon them. For Alma has three distinct meanings, and her origins are likewise threefold. The first significance which etymology gives her is “fair,” from the Latin aim employed In the term “ alma mater.\ Alinn’s second source of existence Is in old Erse poetry, where the name meant \all good” and was bestowed by those fond parents who favored fancl- ’nl appellatives. But that was before September, 1854, when the Crimean river named the Russian babes. Thus Alma came to signify “from the river.\ and has since been attributed to Rus sia. though much used In England, and finding even greater vogue in Ger many. Indeed, it Is generally regard ed ns a purely Teutonic nume, so com mon Is Its usage in that country. The topaz, or “ chrysolite of sun rise,\ as Shelley called it. is Alma’s tallsmanlc stone. Because It shines In the mines at night, lighting the miners, It Is said to dispel gloom, foreboding and pessimism, and to drive away all evil If set In gold and worn on the left arm. Tuesday Is Alina’s lucky day and 4 her lucky number. (© by Whooter Syndtcato. Inc.) -------- O --- :— • x ~ x ~ x ~ x ~ x ~ x ~ x -:~ x k ~ x ~ x ~ x ~ x * David Butler <~X MX ~ X -X ~ X \X ~ X ~ X '% ~ X ~ X * * X ~ X * u ii iH iiim iiiu iiu m iiiiiiiiiiu iiiu iiiiim im iiiim m iiiiiiiiiiiiiiiiiiiiiiiiiiiiiu im iiiiiR I <Tlve ID h tj Oj Superstitions f 1 Btj R IRUINQ KINQ | A VISITOR’S FIRST CALL I N SOME parts of the country it is a superstition that If you do not offer a visitor when he first calls upon you some refreshment, even If It Is only a drink of water, you will soon be enemies; whereas If you do you and your visitor will, thereafter, be friends. This Is an Inheritance from our an cestors of the long-vanished ages with whom—as with the nomadic Arabs of today— It was the custom to give re freshment to the wandering stranger tvho came In peace to the tent If the tent-dweller was disposed to be friend ly, And the breaking of bread to gether was the sign of a bond of friendship. But If the refreshment was refused, the truveler nuturnlly became the enemy of the churlish tent-dweller, and the tent-dweller was his. And so. down through the cen turies there grew up In different phases of civilization the custom of eating bread and salt together as a bond of amity. “I have eaten your bread and your salt; I have drunk of your water and wine,\ sings Kipling. Afternoon tea-tables are not, as a rule haunted by this superstition—but you will find It In existence In many rural districts. (© by McClure Newspaper Syndicate.) Has Anyone Laughed At You ■ — ■ ■ Because— ««* uy - uj C iot » Newspaper aynalcaie.) 1 By ETHEL R. PEYSER You like to read the best £ sellers? I*. Let them laugh with mirth! X • You are having a pleasant time. X you are getting fodder for con- X versation. you are paying the ad- X ! vertiser back, you are pleasing X the publisher, you are making X the author famous! You are X doing all this for the frequent *1* outlay of S2 to $2.50 and every X one is happy! The readers of £ heavy tomes are troubled with many of life’s problems—Let £ there he no mirth control here—-! X Let them laugh. £ SO You Get-Away Here Is: £ The serious books are rarely X best sellers and when they are. £ it Is a tonic you need. X '<& by McClur* Newspaper Syndlcnt- i £ | : - x - x * t x - x - x - - X \ > * - x - : - » x ~ ; - > 5 Starting as many other “movie\ stars have made their entry Into pic tures, David Wyngate Butlor devoted three years of his experience to stock work, later becoming a stage manager. He was snapped up by a prominent producer and given leads. He ha 3 been seen in a number of the most prominent productions. Butler Is tall and dark, weighs 185 pounds and has black hair and blue eyes. -------- O -------- An Author, Too Adoring Woman (to great nutnor) — I, too. have a contribution In the same magazine In which your great story appears. Famous Author (politely)—Indeed. A story? Adoring Woman—No. A recipe for a cake in the helps to housewives col umn.—New York Sun and Globe. ------- O ------- MOVE ONI Bug Cop: Hoy, there, you bum, didn’t I tell you to keep off my block! < T h e K I T C H E N C A B I N E T (©, 1924,’WesterA Newspaper Union.) The habit of viewing things cheerfully and thinking about life hopefully, may be made to grow up In us like any other hablt- — Smiles. * SUMMERY DISHES Light desserts and simple combina tions of fruits are most acceptable dur ing the late spring and early summer months. Bavarian Prune Cream. — Remove the stones and cut up cooked prunes Into bits. To one cupful of minced prunes add some of the juice. Soften one-third of a package of gelatin In one-third of a cupful of cold water; dissolve In a little of the heated prune juice, add one-fourth of a cutiful of orange or grapefruit marmalade, the juice of half a lemon and two-thirds of a cupful of sugar; stir until the mix ture Is dissolved, then set Into Ice water and stir occasionally until the mixture begins to set, then fold In one cupful and a half of beaten cream and the pieces of prunes. Tomato Jelly—Boll a pint of strained tomato ten minutes with one-eighth of n tenspoonful of clove, a pinch of ginger, mace, allspice, mustard, a slice of onion and a sprig of parsley. Strain, add a tablespoonful of lemon juice nnd one envelope of gelatin. Stir until cool, then arrange In a mould with cooked green pens, letting the jelly set after each layer so that the peas will be scattered through the jelly. Hot Sardines.— Drain sardines and heat In a hot frying pan. serve on fingers of buttered toast and garnish the serving dish with lemon quarters. Drop Doughnuts. — Take one egg, separate the yolk and white and heat the white until stiff. Add one cupful of sugar to the egg white, then add the beaten yolk, n grating of lemon peel nnd one-quarter of a teaspoonful of ginger, one-half cupful of milk, a little salt, one nnd one-half cupfuls of flour sifted with two teaspoonfuls of baking powder. Drop by teaspoonfuls In hot fat. This recipe makes two dozen small cakes. Mayonnaise.—Beat one whole egg until light, then pour on gradually a pint of salad oil, beating well nfter each addition of oil. It will take about five minutes. Add lemon juice, salt and onion juice If liked, with a few dashes of cayenne, It will keep indefinitely In the Icebox, “At Bummer eve, w.hen Heaven's ethereal bow Spans with bright arch tko glit tering hills below, Why to yon mountain turns the musing eye. Whose sunbright summit mingles with the sky? Why do those clifits of shadowy tint appear More sweet than all the landscape smiling near? 'Tls distance lends enchantment to the view. And robes the mountain In Its azure hue.” EVERYDAY FOODS A pudding which is liked summer or winter and one easy to prepare and wholesome for the whole family Is G r a h a m Pud ding.— Beat one egg, add two ta blespoonfuls of butter, one-half cupful of grnham flour, t h r e e - fourths of a cupful of sweet milk, a teaspoonful of soda, one-half cupful of molasses, one cupful of raisins. Mix and steam for two and one-half hours. For the sauce, beat the yolks of two eggs with half a cupful of sugar, heat In n double boiler until the sugar Is dissolved, then add the beaten whites with any desired flavoring and serve at once. Graham Cracker Cake.—Beat one- half cupful of butter to a cream; beat two-thirds of a cupful of sugar Into the butter, add two egg yolks beaten light, and, alternately, one cup ful of milk and two-thirds of a pound of graham crackers rolled and sifted, then sifted again with three teaspoon fuls of baking powder and one-fourth of a teaspoonful of salt, one-half tea spoonful of cinnamon or mace; lastly fold In the whites of two eggs beaten stiff. Bake In a pan twelve by seven Inches. When cold, cut Into halves nnd put together with mocha frosting; cut Into pieces suitable for serving' nnd decorate with frosting and half' of a maraschino cherry in the center' of the frosting. Use a pastry tube to- place the decorations. Date Bran Muffins.— Sift one cupful of flour, three teaspoonfuls of baking powder, one teaspoonful of salt and one tablespoonful of sugar. Add one beaten egg, two cupfuls of bran and one and one-half cupfuls of milk. Beat thoroughly, add one-half cupful of dates cut into bits, combine with the flour mixture and bake In muffin pans tvventy-flve minutes. Dried orange peel may be used for many things. A pinch added to the tea when It Is put on to brew, or a bit sprinkled over the coffee cake with the sugar and cinnamon adds a distinc tive flavor. Burn a bit on the stove to destroy the odor of cooking from the rooms. V' Ì <- (
