Xegre velvet, with soft top; double wheel effect of brown fur. Newest designs arriving daily. Copies and adaptations from our own workrooms offering the utmost of accuracy and satisfaction. To the Women of Richmond, The Times-Dispatch Offers a Unique Book of Recipes - the Result of an Investigation Just Completed. There is a wide and growing demand for a new book, showing how to prepare canned food for the Orient. Over eight thousand women asked for such a book, which is now a feature in the modern kitchen. It brings up new problems and new possibilities. Canned food is already cooked - but it may be done twice as applying and attractive before serving. Its proposition is a new branch of cookery. A staff of export scientists in a special laboratory have been working for months on the question of how canned foods should be prepared for the table. The Times-Dispatch offers you the results of their work in a volume fresh from the press. This booklet is unique and absolutely reliable. It contains over 100 recipes, for the use of canned foods and for making sauces, pastries, and dressings.  Every one of these recipes is the fruit of patient labor and expert experimentation. Whether you use much canned goods or have a long time, this booklet will prove it to help and a convenience. If you use only one can a week, it will tell you how best to serve it and then into a delicacy. It is a new work on a new development in the art of cooking. 