Renovations.

The simplicity of the general mode this season and the frequent use of combinations of colour and material, make it an easy matter for even the inexperienced seamstress to remodel old garments into attractive new ones.

The sheer frock that is out at the elbow becomes the “latest thing” when the sleeves are removed, the armhole bound, and a cape collar that comes down over the arms, is added. The dress that has given out under the arms may become a sleeveless slip to be worn under a sweater or one of the short jackets so popular this season, or the substantial material may be applied to a deep yoke that is not only in good style, but also may be used to lengthen a frock that has shrunk until it is uncomfortably short.

Even last year's frock that became shiny at the back may be transformed into a most desirable bit of clothing with a front panel and a new back, and collar and sleeve trimmings of contrasting material. Discarded blouses, otherwise worn but with lovely fronts, lend themselves admirably to adaptation for the new costume blouses; a piece of new material, a little trimming, or none, where the pieces join, and the thing is done.

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Important Considerations.

Remember always in sewing that it is the lines of the garment that give it style. Regardless of the number of times it is necessary to piece in making a garment, if all the piecing is done on the correct lines, the clothing will still present a smart appearance. In some cases it is best to piece and forget about it; in others, the piecing may be made a decorative feature by accenting it with a line of fagoting, hemstitching, lace, braid, a touch of embroidery, a bit of piping, or by one or more rows of fine, uniform stitching. Choose carefully, however, the places to be so decorated, for too much effort to hide a piecing often makes it most obvious.

In selecting patterns for use in remodeling a garment, the most important consideration, next to getting one most becoming to the wearer's type, is to suit that pattern to the lines of the material on hand. Long strips lend themselves best to panel effects; short pieces to simulated jackets and quaint frocks with the waistline that is to-day rapidly climbing up to the natural. It is as interesting as a crossword puzzle to make the pieces come out right, and most absorbing of all, to experiment and work out all sorts of original ideas that are still in line with the prevailing mode.

Children's clothes should be so pretty that the little owners feel at their best in every garment. Remodeled garments should never announce the fact to playmates. If parents would always buy materials that would dye well, and mothers would try to perfect themselves in the art of making lovely things that would never be recognised as “hand-me-downs,” many a child who is not getting along well in school because of self-consciousness would be radiantly happy and bright in his studies, and the clothing bill for the whole family would be astonishingly low.

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Recipes.
Cup Custard.

Ingredients.—loz. arrowroot, 1 pint milk, 2oz. sugar, 2 or 3 yolks of eggs.

Method.—Blend the arrowroot with a little of the milk, and put the rest on to boil; when boiling add the arrowroot and sugar. Boil for eight minutes. Cool a little, and then add the well-beaten yolks; stir well. Flavour to taste.

This is delicious served in custard glasses with stewed fruit. This custard may also be used in making trifles.

Nut Bread.

Three-quarters cup sugar, 1 tablespoon butter, 1 egg, 1 teaspoon salt, a cup milk, 2½ cups flour, 2 teaspoons baking powder, ½ cup walnuts.

Cream sugar and butter, add egg, milk and other ingredients, the walnuts last. This is especially good when spread over with cream cheese and used as a sandwich.

Bread Pudding (Quick Oven).

Six slices bread (buttered), 1 cup sugar, raisins, 2 eggs, 1 quart milk, vanilla.

Grease pudding dish with butter. Lay in slices of buttered bread and strew with raisins, which should be washed well. Beat eggs with sugar and add one teaspoon of vanilla. Stir into milk and fill dish. Bake one-half hour in oven.

Lemon Butter.

Juice of three lemons, grate the rind of two; 1 pound sugar, ¼ pound butter, 6 eggs; leave out the whites of 2 eggs, beat them to a froth and add when done boiling. When it thickens it is done. Best cooked in a double boiler.