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CORFU LEAGUE DEATH KNELL FOES DECLARE Evans Is ...

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TOtfOBROUN E>TERTA!X*E>iT&.<br />

The Womau s Missionary Society<br />

of the First Methodist church will<br />

p«W tea from S:00 to 5:00 o'clock at<br />

the* home of Mis. J. D. Turner, 1700<br />

Austin Avenue, naming Mrs. Thomas<br />

6. Barcus, the honor guest<br />

Mrs. Bert Hurlbut will be hostess<br />

to the Just So Club at 3:00 oc'ock<br />

TWEEDS.<br />

Twe>4» for the woman as well as<br />

for the men, is Dame Fashion's de-<br />

cree for the Winter. \<br />

Like moire, apaca and many other<br />

resurrected tissues which used to be<br />

the assart thing years ago, tweed has<br />

taken on a different texture. It fs now<br />

genuinely beautiful and as suitabl*<br />

tor a chic city tailleur as a country<br />

costume. It is as soft a.* velvet, hav-<br />

t*g the same supple quality, and u<br />

being rhown In every conceivp.ble<br />

color and many intriguing patterns<br />

There sre most delicate heather<br />

soft rose and almond gret;le trimming tj<br />

Beaded. The materal itself is suffici-<br />

ent, snd voila another economy. Morn<br />

lag frocks are straigm and s mple.<br />

with nothing but a leather belt ami<br />

frsnn lingerie collar and cuffs. For<br />

travelling there is nothing better than<br />

a tweed cape, warm and smart and not<br />

soiled<br />

THE SPIRAL GOWN.<br />

Going up, going up! The spiral<br />

movement is the distingu suing feat-<br />

ure of the new winter models.<br />

It all started with the ruffle idea<br />

which was instituted by Cheruit last<br />

year. She is using it again this sea-<br />

son, but u.e ruffle has become a spir-<br />

al, like one of the tiny spiral stair-<br />

cases that are to be found in the small<br />

Parisian restaurants going to upper<br />

regions.<br />

The tailleurs. in particular, arr<br />

provided with the spiral movement.<br />

One of the newest models comes ta<br />

black cloth with brown leather print-<br />

ed in a design in gold on the co',1^<br />

and cuffs. The ruffle begins its lor.g<br />

winding course Just above the hem<br />

In front. Like so manv Fall costumes.<br />

It is belliess ami has a high-standing<br />

shawl co'lar.<br />

There ir a lovely one-piece gr.rment<br />

of black corded woolen material with<br />

cellar and cuffs trimmed in black fur.<br />

The circular movement st01 goe^i on.<br />

The. spiral fold starts somewhere<br />

around the knees on the right side<br />

and mounts spirally upward to the<br />

*iip on the left, flrat taking a tf'p<br />

lownward. the sweep of which br'ngs<br />

it round the back almost to the level<br />

*>f the starting point It reaches its<br />

highest altitude on the left hip. where<br />

t ends. It is reallv a dross and coat<br />

in one.<br />

The evening dresses, too, have<br />

the spiral movemeuJ One BOSnf<br />

black crepe sat:n, em very straight<br />

with a bit of a rtraned mcement go<br />

ing upward en the left hip. The foUs<br />

are held .'n place bv an crr.ament of<br />

brilliants whicii decorates the spiral<br />

belt starting from the i4om ind wind-<br />

ing up to the waist.<br />

Juliette "Courtesan is showing manv<br />

gown* -vita narrow pleated ruffles<br />

that lojk like circular flounces at a<br />

short distance. Sometimes she HI<br />

the entire ski:' of this t'.ny relating<br />

and again she uses it ,n spiral hai<br />

Another designer is using fur in the<br />

same manner.<br />

CJMMttri SHOKS.<br />

"Rose-opera" tint is the lu*es; col-<br />

or in the Paris fashion world for mi-<br />

lady's feet covering.<br />

The name comes from the fascinat-<br />

For Friday and<br />

Saturday<br />

Blankets, $3.50 value, at only, $2.25<br />

We have 300 of these Slankets offered on<br />

sale. Come and see them and compare them<br />

with others.<br />

old time flavor<br />

of freshly<br />

THE BROWNWOOD BULLETIN, NOVEMBER 8,1923<br />

ing bluish-p'nk light which floods, the<br />

balcony of the Opera on Monday, WedV<br />

nesday and Friday nights. It is a soft<br />

meriow rose with lavender tints, a<br />

tone which will harmonise with any-<br />

thing.<br />

Mixed colors are being used with<br />

evening shoes by the smartest Paris<br />

bootiers. Strapped with black patent<br />

leather finish ng*. these shoes show<br />

rose, blue, gold and green designs in<br />

skitful work. Peiug?a, the king of<br />

smart footwear, is showing navy-blue<br />

leather with a violet spiral design<br />

edged in gold. Straps of gilt kid are<br />

combined with satin in black, brown<br />

or apple-green.<br />

Straps are many. Shoes are any-<br />

thing but plan and simple. Buckets<br />

are elaborate in Mack and white,<br />

steel, bronzje and carved wood.<br />

Black is the leader for day wear<br />

with the Par sienne, although many<br />

are adopting brown leather and lizard<br />

rkin. Red is popular for blue serge<br />

costumes as well as bright blue and<br />

green.<br />

Word comes- from across the chan-<br />

nel that a battle is now wag ng be-<br />

.tween the high and low heeh This<br />

; means little to Paris, however, for<br />

I whoever saw a Parisienne wear ng a<br />

low-heeled shoo outside of her private<br />

boudoir?<br />

WOULD CUT FRENCH<br />

OFF BILLS OF FIRE<br />

-<br />

CHICAGO RESTACR4NT<br />

ABOIT TO mm THOSE<br />

WHO TALK EXJLIHII.<br />

By ROLAND KRKBS.<br />

International News Service Staff<br />

Correspondent.<br />

( HIC.VUO. Nov. :, -Thejnan who,<br />

in an expensive restaurant, wants<br />

pork chops, orders what the menu<br />

calls "Pieds de Cochon " St Gene-<br />

vieve" and pets pigs' feet, is about to<br />

he rescued.<br />

The American Caterers' Associa-<br />

tion has before it the recommend;*-<br />

,: on of Carl C Roessler, owner of<br />

i iiica^o's A:!antit Hotel, that French<br />

t»e removed from d ning room b ITs of<br />

fare. He s an old-time cook.<br />

Mr. Roessler's proposal way indors-<br />

ed by Representative Fred A. Br Uen<br />

■ from Illinois), founder of the organ-<br />

isation.<br />

The French used on the bilfs of<br />

fare >* nothing more than 'kiuuen<br />

French' anyway", RoeeUer e«!d. "A<br />

cook merely uses French phrat;»j be-<br />

cause, if he did not. his colic, cues<br />

wouhi belittle his culinary ability<br />

The pr raarv use of French pbrasei<br />

for dirties is to 'put en dog.' %<br />

"It fa to raw emharra^sm^n^for<br />

guests and waiters alik«' that dfsaea<br />

! should be in plain English A guest<br />

asks a waiter what a cert.' n d ah<br />

Tlit arafeer tlossjnt itiiow Only<br />

the chef knows, because be puts it<br />

down in kitchen French.<br />

"Why paitle a d.rcer wfth 'oeufa a<br />

la Bechmale for common poached<br />

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