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hal, 0 PLOT MONDAY, AUGUST 12, 1918. PAGE-ELEVEN 1 NA Ss MAKING FILET LACE How to Knit ECONOMICAL RECIPES, are required ILET EMBROIDERY. To hold filét net taut 50 it can be ds Needles, --Special needles 1 blunt, knoWh as the F with & wiré of quarter inch diameter, so that it will be strong en stretch the net, ned with for this work--Ie filet embroidery ne ' insidg, in num- the design use a metallic frame made bers 1 to 6. Darning Stitch, --This stitch is the most when you ) i is simpli The stitch for You cover the frame over a pre- net ground is done with some thin ribbon, first covering it res, across which backward and for- with soft cotton wool if you think it nec- This garniture must be strongly ard until they + filled in (see Fig. 2). g It is essary, fastened, expecially at the corners is .ig the s used when indispensable that the be when you fix the net, and you sew the ier 50 it will frame firm: a pattern cor of counted stitches, such as a cross i ane, is to be repro- dug It is especially useful in the end of the ribbon toge od on & netugr twist on the frame. If the size of the net Inside frame you fix it of and bed case 1 large as curtains the has the size of the pieces suc vith stitches covers, as it "throws up" pattern 1). the on if net and Is gnickly done It may happen that you will have to the ribbon of the frame (sce No the size is smaller you bo with a ribbon or cloth so that the square the darning stitch change the direction o of net will keep its shape. (see Fig, 3), th the filet mesh attached to it, as explained a Figure | shows the tron fram on this net is one that will be given in a In the directions. The design st futyre lesson, 8 woman's part in the war seems A to be to knit instead of to mobil- ize, scores of the inexperienced have asked for accurate and explicit di- rections for making the garments most in demand by soldiers and seamen, They request more detailed information than can be obtained . ordinarily except by making a personal trip to the knitting centres. In order to present this information the writer went to two leading head- quarters in New York and asked for di- rections for purchasing the material and making the sleeveless sweater, which is a favorite with the women who are pager to do their bit with the knitting needle, and is an important part of the fighting man's kit, 3 Although the two lists of directions for knitting the sleeveless sweater are almost identical, the Red Cross pro- vides leaflets and materials to persons desiring to knit garments for the sol- diers, while the Comforts Committee of the Navy League of the United States, whose headquarters also are in New York, furgishes similar sets of directions for the navy. Both Lists Approved. Both lists. have. been. sanctioned by Washington. The United States Navy approves the directions provided at the Navy League: headquarters, and the United States Army approves the direc tions to be found at the Red Cross head- quanters. Women novices at knitting have been grateful to the men for their preference, beeanse the sleeveless garment is much eagier to make than the other kind. "Soldiers Favor Mufflers, . Seamen can keep their clothing in a kit on board their ship, while soldiers are forced to carry their entire outfit. The extra weight of a long sleeved woollen garment and also its bulk would make a decided difference in the sol- dier's outfit. And when soldiers re- quire something for warmth at the throat they prefer winding a knitted muffler around their neck and crossitff it over the chest or back, so that it pro- vides practically the same covering as a sleeveless jacket, with the additions neck protection. There is as great a difference in knit- ting as there is in feminine tempera- ments, Some womén knit closely and the garments they turn out are there- fore smaller than those made by the women who knit loosely. It is entirely a matter of how one holds the needles and yarn. The stitches are identical. The loose knitter will make a much larger garment than the tight knitter. As spon as one finds a natural knitting pace it is better to begin to regulate it at once. One can hold the wool a little looser if she is inclined to knit tightly, and hold it tighter if she is a loose knitter. A Noviee's Experience. That is especially important in finish- ing off a garment. For example, one woman who had never knitted before made one of the sleeveless jackets ac- cording to official directions, and when she had bound off the last row and had sewed the strip together it was large enongh in the neck to leave a sort of frilled effect. Another made hers so tight at the ends that when the sweater was sewed together it was too small to go over a man's shoulders. These are little things to aroid in the beginning, and are soon learned, But they make the work of several days or weeks either a surcess or failure, and mean that one will be encouraged to staft another garment or feel like never attempting' knitting again. With little practice one will be able to knit without looking at the work in hand, except occasionally. Plain knit ting can-be sccomplished with speed and BEFORE SEWING UP SEAMS does not require close attention. The purling and binding off, as well as cast- ing on stitches, are a little more diffi- cult, espéeially for the beginner. Neck Should Be Loose, The neck should be made loose enough to slip easily over the head. It is not intended to fit close. Oxdinarily it is worn over the sailor collar. The gar- ment should come over the hips, where it will be held firmly by the ribbed band made by knitting plain and purling a strip four incies deep at each end of the straight strip. When the knitting is finished the gar. ment will be straight. It still will have to be sewed along the sides, leaving an opening at each end for the arm hole. The directions given here provide for a long shoulder, The directions are for knitting a swea'er for a man of avernge size, As not all the men in either thenavy or the army are average, however, soma extra sized are needed. To make a larger gar- ment one would cast on from eigoty-six 'é XY duty to fight in the kitchen I realized as an im- 2 portant one and by giving the matter a little thought I have learned many points in regard "I fam sending you one on how 1 made fo econosnizing," writes a reader. six for three meals, go lamb chops supply a family of \ Boil ferred), drain and dry it. f equal guantity of bread crumbs "Hirst, instead of having the butcher trimethe chops, I trimmed them myself. For dinner Sunday I had thie nicely trinomed chops. 1 boiled the trimmings and from part of the liquor obtained I made. the for Monday's dinner. With the rough pieces and the remain- ing liquor a delicious baked pie was made for Tuesday's dinner." Ms. H.T. C Fr soup NUT LOA one-half cup. rice (brown pre- Mix with an Add § level teaspoon salt-and one-half salt spoon BACK'VIEW to ninety stitches in the beginning in- stead of eighty. And one would knit plain for twenty-five or twenty-six Inches or even more. It also would be necessary to make the sweater a trifle longer than the directions -~all for, as a © Jargeiman would take it up in the length, The neck and sleeve mensurements need be changed very little. The dther one yon would have to regulate according tn your own ideas of the size. Stir in one cup chopped nuts--pecans or peanuts, Add one ta%'e- poon chopped parsley and one egg 1 Mix thoroughly and pack in bread pan to mould it. Turn it from pan ito baking pan snd bake slowly three- § quarters hour. Serve with cream siuce or purée of peas, H. M. COMSTOCK. , LIVER PUDDING. Grind ove pound liver and one-half black pepper. { pound fresh fat pork in the meat chopper very fine. Any kind of liver will do. Soak a slice of bread about one inch thick in milk until soft. Mix well with the liver and pork, pepper and salt to taste, put it in a pudding dish and bake in the oven forty minutes or until it is done. It is served cold with salad or sandwiches. Mrs. F. GUSTAFSON. STEWED STEAK. The most economical and way of serving beef in a family. : Take ove pound of steak and remove the fat; eut the lean into five or six pieces, Cut one large onion, one or two car- rots and a piece of turnip into small pieces and place them in cold water. Put one ounce of butter, lard or drip ping into a frying pan, fry the steak quickly until browned on both sides, then remove, : Put in the frying pan the trimmings from the vegetables, one ounce of flour, and fry brown, then add one-half pint of stock or water and stir-till it boils, Replace the meat and season to taste, and then place all in a stewpan, cover closely and rook gently for two hours, The vegetables to be boiled till tender in salted water with the fat of the meat, nutritious League are as follows: -- Cast on 80 stitches. Knot 28 stitches, Knuit plain for 19 inches. cial directions, but is an excellent to be losely knitted. 7' Here Are Official Directions for Knitting a Sweater The official directions for knitting a sleeveless jacket as given by both the Red Cross Society and the Comforts Committee of the Navy Knit two, purl two stitches for four inches. Knit plain until sweater measures 23 inches (including ribbing). The plain knitting should measure about 20 inches across. Knit 28 stitches, bind off 24 stitches for neck. Knit seven ribs on each shoulder, cast on 24 stitches. Purl two, knit two stitches for four inches. Sew up sides, leaving nine inches for armholes. ~ Put a round of single crochet stitches on neck and sleéve openings. * The provision for the neck and armholes is not fonnd on all the offi- will help to tighten and keep firm the full edges if the garment happens e, especially for the beginner, as it _ Learn to Cultivate Your Own Personality. and some celery may be added. When ready,\pour out on a deep meat dish and garnish with parsley or eboked beet root. With Irish potatoes boiled with their jackets on, which iz the best way to cook potatoes, ag You then get the fall flavor of the potato, you have a dish which is appetizing, nfishing and satisfying. The cost should not exceed 50 cents and there will be enough for three or four persons, . If the family is large. double the quan- tities given. above and you will have enough for eight or ten, according to their ages. Mrs. A. LAWRIE, BREAD CAKE. Two cups bread sponge, two cups brown sngar, one-half cup butter, one- halt cup lard, one cup of raisins chopped, two eggs, one teaspoon baking soda dis solved in Httle warm water, one teaspoon cinnamon, half teaspoon allspice, half teas spoon nutmeg, a little salt, enough flour to make batter like other cake. Place in one large or two small pans and let raisd one hour. 'Bake in moderate aven till it loose ens from side of pan. CGR CREAMED SMOKED BEEF, Break Into small 'pieces one-half box of smoked beef" Scald and drain. Fry one-half onion eut fine in one tables spoon of chicken fat or any other fat of not too strong a flavor. Chicken fat is best. Then add one heaping table spoon of flonr and cook a minute. 'Str in one pint and a half of milk and cook=mutil four is done and all §& thick enough. Mix one egg yolk' with one tablespoon of cream or top 'of bottle. Add beef und egg and stir and cook a few 'minutes, - but do not boil, "This should be tasie with salt and paprika pepper. Serve with boiled potatoes. Left vsed the same way. T. E. PHILLIPS. POTATOF AND IN ONE PAN. possess a deep frying you to. depo, if only just to cool this dish. Before beginning to fry the chops. peel and cu oes in one-half 'Rich slices. (You may have them thicker if you so desire.) After vaoking this dish the first time you can then tell how thick you want to cut the pothtosk. For are allow one Remove the ontside skin Now . seasoned to or white toast and over fish may be PORK CHOPS, ONIONS If you do not it will pan get one pay each chop you cooking large onion. from the onion and cut in slices, you will fry the chops. Have the deep pan very hot. with one tablespoonful 4 drippings or fat. Do not put more chang in the pan than the pan will hold with. out crowding, The success fn cooking this dish. depends on' the way son fry They should be quickly fried a very deep brown. Have a hot plate ready to) put the expr chops on after they are fried. You (must. see that the chops stick just a little to the pan while they frying: it is this fee that 'makes the gravy & fine brown and gives the ment and potatoes a delicaie flavor. © After 'the chops are' fried ET) directed you will then pint the potatoes on top of the chops end the onions on top_of the potatoes and a half teaspoon of salt and pepper te tonto. You wil make gigre that there is salt enough by stipe gravy before the entire ean. te of the pan is served. If youl werve it without sufficient salt you will spoil the dish. Next you will add = cup wm water and cover the contents of the pan with*a deep pudding dish and fet it boil slowly Yor an hour. You will watch the cooking and see to it that the water has evaporated and the meat cooks & very little while without any water in ihe pan. Be sure that it does not burn. This helps to make the delicious gravy. Then add more water enough to make 8 nice and snfficient gravy and bring the chops to the top, letting the potatoes and onions down into the gravy and cook until the potatoes are tender. You will find that the potatoes and onions are a pice brown and the choos are flavored with the onions and the meat cooked tender as spring chicken, LOUISE 8. HAUCK. these chops are A Lamp Cover Novelty. In the picture herewith an glectric lamp cover of gold colored silk Is cov- ered with a square of gold net, em- broidered with padded fruit and flow- ers and edged with a bail fringe. A cushion cover, without the cushion in- side, is draped to the lamp base to dis 00 Imany women make the fatal mistake in their efforts to please of trying to copy the special charms of women whom they consider charming. This is expecially true of young girls. It is & wrong attitude to take for two rea- . sons. It suppresses individuality, that quality in you that should be cultivated to the full, and it often brings inte your iriner the false note of insincerity. an entrancing habit of ending in ques tion marks. You try to de as sbe does. But you don't quite sucesed, do yon? These graces that you admire so in Miss K. would not he chirming in her at all if it were not that théy are perfectly spontaneous to Wér. They are expres sions of het personality, which is so' dinmetrigally opposed to your own. You try to adopt them and you either make yourself ridiculous or, if not that, at your own charm, which is quite as deplorable, Use your good common sense. Admire these charms in Miss Ki, but regard them as something absolutely her own. n Cul- It is well to admire other people's charms, but never to a degree that im- pairs our confidence in ourselves. To each and every one of us was given as a birthright a personality different from uny other. Life demands of us in return for the marvellous) gift the de velopment of it. If we do pot develop it, but drape it in the shroud of self-ef- facement and dey tion, or hide its trpe light in the false gleam of borrowed lights, what else are we doing but rob bing the worll of what is its due from us? Be Yourself. Be yourself in all your ways, and some day you will langh at the days when you play it prettily, and is of broche velvet, 4 with a velvet puft and a border of ¢ivet eat fur. ; Of two small cushions, the larger, of light blue silk, is quilted and caught with tiny light blue buttons: the smaller is of black and white domino checked silk, with an applique of padded grapes and leaves like these on the lamp shade. FABRIC GLOVES. Fabric gloves have gained a great vogue since. the beginning of the Euro pean war. One sees women wearing them for all but evening occasions. Some of the fabric weaves are so fine and so cleverly made that one cannot tell them from suede at a short distance, and the hand with a care kind of glove, Guay is most effective. as are also some shades of syelle and tau, s