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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (June 1, 1902)
THE U2sDAY OKEGCmiAN,. PORTLAND, JTJXS 1, 1902. 2$ SUMMER OF VERDANT .FASHIONS A UP HEW YORK, May 26. (Special cor respondence.) We have had - a delightfully greon Spring, with a promise that verdant tones will prevail through the Summer. This pleasant otate of affairs is in no way dup to nature's aid for it is the art of fashion that began to patronize the tone of the verdure. A touch of green is apparently essential with every toilet. Nearly all of the new tweed traveling suits modestly follow the lead of the veils, parasols, etc., and show e gay green thread interwoven with the brown, gray or blue mesh; green-stained leather Oxford ties are more popular with linen suits than brown shoes, and' every woman who buys a pongee shirt-waist or a pongee gown stands out for green buttons and taffeta straps by way of ap propriate decoration. The Green Bubble Pattern. To make clear to the reader some of the ways in which green does duty in the make-up of the Ideal Spring toilet, a sketch is given of two sweetly fresh silk cults. The first of these, the one to .the right hand, Is a foulard, showing a deli cate green bubble pattern on a cream white ground. The lace. Introduced upon the waist, shows, through Its transparent mesh, an underlining of green taffeta, and the yoke of white c-Ilk and muslin la tucked with creen sewing silk. A wl3e, fine Tedda straw, of a deep cream in tone, has Its crown fairly well covered with big bpws of white silk muslin tied over pale green satin taffeta, ribbon. The brim is bound with a green velvet rib bon, of a rich young hay shade that ex actly matches the big- green Francis I plume that richly curls over the left brim. This type of full green ostrich feathers grows stoadlly iij.favqr. with the wearers of wlJe hate, and promises to lead , the way to a revival of the broad shape wholly trimmed with plumes. Recently we have seen, at country clubhouse din ner parties, the combination of the decol lete evening dresses -and very wide tulle or straw shapea more or less abundantly mounted in plumes of the first magnitude. A Chinese Ponpree. Another, and most successful study in green, haobeen accomplished in the com panion figure to the foulard suit. Here we have the stout wearing, cool, and in creasingly popular Chinese pongee. Its eklrt is agreeably simple in treatment, but Its coat waist affords scops for the ap plication of smart green taffeta straps, stltchlngs in green sewing silk, and rows of green pearl buttons. The oddly, shaped coat front fastens over a vest of string gray lace laid upon a green lining, and the girdles, parasol and hat facing con cerned are done in the dark rich shade of leaf green that dominates the tints of the apple skin, pea pod, etc, that enjoy a lesser vogue. The leaf green parasol, of the heaviest taffeta, mounted on a natural wood han dle, and the taffeta covering finished with a hem only. Is, after all is done and 6ald, one of the smartest and moat serviceable toilet accessories that a wardrobe can con tain, and after experimenting with pongee sunshades lined -tilth pink, blue, black and yellow silk, the orthodox green lining has regained greater popularity than ever. Tinted Itlnll Bodice. The most recent acquisitions of the shirtwaist counter, where crowds of women hover all day, la the little tinted ellk mull affair that Is so soft, despite its abundant folds, that the whole of an elbow sleeved example could be neatly packed Into a teacup of the average size. At the time of writing the thin shirt waist season has begun, and the demand of the women is for something very soft. This Is why the silk mull, mercerized English muslins, batiste and Habutal silk examples outsell the Swiss muslin" and lawn rivals. Etarchless goods are having their day, and it Is a Joy and a wonder to eee how admirably, even exquisitely, these simply lovely garments are tucked "by machines. Aside from the tifcks the soft blouses are garnished with plentiful insets and insertions of lace, or the" trans parent goods Is elaborately embroidered before it is made up. Nine-tenths of IhesS waists button in the back and have half or three-quarter sleeves that are broadly pouched and cuffed below the curve of the elbow. Proper Sporting Dresses- Sleeves, by the way, continue to wax Instead of wane in size, and it is amazing to view some of the new golf, croquet and tennis gowns provided with puffs and cuffs that more nearly resemble a cpurt coat of the time of Louis XV. A pair of very modern sporting suits are sketched to indicate the proper lines on which to build an outdoor play drees. The skirts of both examples shpw an amount of trim ming that a few seasons ago would have excited ficorn and derision; nevertheless. these models are quite In the fashion, and both of them are made of handsome, durable and not too weighty mohair. The eult to the right is a smart gray in tone and trimmed with bands of gray blue mohair spotted in green. Large green pearl buttons complete the color scheme. The second figure shows a tan mohair gar nished with 6titchcd straps of the same, and worn with a soft white linen shirt waist. The hats in both cases show two at least of the shapes that have wholly replaced the sailor and Alpine of sacrtd and affectionate memory. An livening Dress. Fully 15 years ago an Englishman, of no mean order of artistic brain, invented the accordion pleated skirt, and, while pores have corne and habit backs prevailed, and annexation flounces have exerted their influence with fluctuations, the accordion pleated gown has remained just what It was In the beginning. Sometimes, there are fewer accordion pleats seen and some times there are a greater number In evi dence, but the Idea and execution Is al ways perfectly good fashion and this .sea son it is a most fashionable fashion for evening gowns and for slender women. Smartest among smart clothes is the sun pleated gown of cream-white creped chif fon, dropped on a tinted silk skirt that is veiled with line white Brussels not. From 20 to 50 yards of chiffon are easily pleat ed into one skirt and about a third of that amount into the wal&t and sleeves of a properly made costume. Liberty crept and taffeta sopcuse, and silk point esprit, and mercerized English muslin, and silk: mull are all delightful materials for sun pleating. So very, very full arc all these Bklrts that when the wearer of one of them moves the creases in the thin light fabric breaks into a perfect foam of crinkly widths. The proper pleats for this season are deeper than ever before and the bofttom edge of the skirt ought to be finished only by the silken selvage of the wide, thin material. Stout women, who yearn after the grace of the sun pleated fullness, have black creped chiffon masses dropped over white silk skirts that arc covered with two thicknesses each of black net. Dnrinar Toilets for Salt Baths. Ever gayer and more daring grow the lathing dresses. Double skirts, and salts of white trimmed with black, stir feminine interest along the beaches. A white serge dress set off with stitched bands of dead black mohair will catch the eye in a crowd arrayed In colors, esepcally If the wearer ties up her fair hair in a cool black silk kerchief. There are those who hold that the bathing skirt cut to simulate two flounces is unduly fiaa.vv, while there are equally expert TOUCH OF GREEN - TO - DATE TOILETS t PRETTY GOQ.UETTTSH bathers who Insist that Just that weight Is requisite to comfort when- in the sea. However that may be, the double skirt has come, evidently to stop with us for a season at least, and furthermore It is braided. Very recently a pretty new bath ing shoe, lacing up to the knee, where, in some secret manner It fastens to the gar ter, has made its appearance, and met with a warm reception. In other departments of sport there is even less evidence of severe dressing than about the bathing beaches. Women go nutomobillng in trained gowns and rather wide-brimmed white hats, bound with green velvet ribbon and decorated with big choux and tails of the same. The nemiprofessional red has disappeared, not only Zrom the horseless carriage, but from the golf links, and nothing Is more sig nificant of a. change of heart and of inter est In sport than the way the women dress their necks. A whack at the tennis balls is taken in a Ugh transparent stock of lace or In a perfectly flat email sailor collar of lace and batiste, under which is knotted a soft striped JolnviHe scarf. Around the out-coor ping pong table, gloves are regarded as necessary, and all the yachtswomen wear stiffly starched white petticoats under this serge, and linen pklrts. Sweet and sensible irdeed Is the fan of the hour. Tiny white bone fans, deco rated In blue for Tale or Columbia, in red for Harvard and in orange and black for Princeton, are recommended and sold for pocket carriage. Of bone or of cellu loid a spring fan is made,-no bigger than a shoe horn and much the same shape. At one end of -this nice contrivance a paddle -wheel, closely resembling an ocean PERFECT HOME-MADE BREAD MRS. ELLEN R. MILLER EXPLAINS THE THEORY ANI THE PRACTICE BREAD may possess all the qualifica tions of excellence, may be white and light, of a uniform fine texture, may have a crust that will break up between the thumb and fingers without massing, may possess a crisp golden brown crust, may exhibit, in short, every point of ex cellence lacking one. and, lacking this, I will still fall short of the quality of high est, Importance a sweet, nutty flavor Every rule which governs in the making of bread should have for Its object the development- of this flavor. All material which enters into the com position of bread should be selected with the same object In view. Yeast which produces the most rapid fermentation should be used, because quick fermentation Is necessary to the production of eweet flavored bread. It has been proven that if bread -is allowed to rise over five hours It rapidly deteriorates "White frock for yonnsf girl. both in nutritive properties and in flavor. Compressed yeast produces the quickest fermentation of all kinds of yeast known to commerce, and represents the highest achievement of scientific knowledge in the manufacture of yeast Flour should be selected which possesses a strong quality of gluten, that glue-like ingredient of flour which U to form, as It were, the bony skeleton of the future loaf. Such Is the first grade of roller process flour, which is always reliable, though second and low-grade floors produce the sweetceL and, food economists claim, the most nutritious bread, but because of their ESSENTIAL TO ALL -------t BATHING DRESSES. steamship's propeller. Is set and put In, motion by pressing the thumb against a small button at the base of the handle. Touch your thumb to -the button and a breeze springs up. More conventional and truly decorative than these two new contrivances, that have been specially Introduced for Summer dances, are the still small fans made of pin a cloth. The scenes on the plna cloth, which, by the way, comes from Manila, are all of Span ish oz of pure Philippine sentiment, and are gaily colored and spangled. The mounting is done with brown and slightly.. perfumed Eastern wood. Styles for Juveniles. All In purest white is the new rule for children's evening dress, so far as con clusions can be drawn from a tour of a big shop dovoted to Juvenile dress, and also from one of the first of- the young people's parties. Kich mothers show a regrettable tendency to put their small boys and girls into expensive white silk coats as well as gowns, and suits of an evening or afternoon, when any festivity is afoot, and every girl is well aware from her cradle up of the uses of lace. Simple valencleanes edging and Insertions used to be regarded as amply magnificent for, any little miss; heavier lace application now adorn the frocks worn from 2 years and up. Sometimes the lace is real, eftcner It Is a handsome and equally sat isfactory Imitation, such as that used on the white china silk frock sketched as suited for a girl of 8 or 10 years. White Imitation Irish lace motifs and a rich yoke of the same is all the decoration used on this handsome but quite inexpensive danc ing dreis. yARY DEAN. unreliability as to quality are not advisa ble for use in breadmaking. It is hoped that some process may be devised whereby low-grade flour will be available without the addition of Injuri ous adulteration. When compressed yeast Is used, the bread should, be made up at once into a dough, and no sponge should be set. Tho reason of this lies in a little knowledge of the chemistry of brcadmaking. Yeast Is a microscopic plant, and, like all plant life, its food must be in a liquid form, it must consist of glucose, which Is the solu ble form of starch. But'by what process is the starch to be changed into its solu ble form We know that neither the yeast nor the lukewarm water or milk used In mixing the bread has any effect upon the search pf the flour. Then to what is thi3 change due? In the seed of all plants there is present a mysterious substance, an unorganized ferment, 'called diastase, which has the power under the Influence of warmth and moisture, of converting starch Into glucose. Now, the grain of wheat Is a seed, and when ground Into flour the dlastasfc fer ment Is unchanged, and its influence Is exerted. In the presence of moisture, the same as it would have been had the grains of wheat been planted in the ground. When the starch of the flour Is thus changed into glucose in tho dough, the yeast plant attacks it, breaks it up Into the compounds of carbon dioxide gas and alcohol, which by their expansion ralte tho dough. It is evident, then. If a sponge Is made, that only the flour used In the sponge Is subject to the full dlastaslc Influence. The fermenting process Is short after the sponge Is made Into a dough, and the flour added at a. later stage than the sponge has but a small per cent of Its eiarch changed Into glucose or natural sugar. Hence, bread made with a sponge Is not so sweet as If It had been made at once with a dough. Bread Is made by a process of alcoholic fermentation, but this fermentation. If not checked in time, passes Into the acetic or vinegar fermentation. Hence, it is evi dent that the fermentation of dough should be checked while the alcoholic fer mentation is at its height, while there Is the greatest per cent of glucose present, and before first traces of acetic fermen tation have set in. This stage Is reached in the fermentation of bread after four hours or less of rising. So that the whole process of breadmaking, from the mixing to. the taking of the loaves from the oyen, should not be prolonged over five hours. Retaining in mind the above principles, the following is the rule for making ; IIome-31adc Bread. One pint water. Onq pint scalded milk. When lukewarm add one cake of com pressed yeast, which has been allowed to stand ono hour In enough lukewarm water to cover and Into which a salt spoonful of sugar bas been added. The yeast soon begins to grow in the sweetened water and should be a foamy mass when added to the "wetting." This Is In accordance with the nature of the yeast plant, whereas mashing It with a spoon is not. Now add one teaspoonful of salt, and the flour, the best grade of bread or hard gluten flour, till of a sponge con sistency. Then beat for Ave minutes till the batter is full of air. 'Yeast makes a more vigorous growth. ft fn other words fermentation Is more Tap id when plenty 'of file Is Incorporated IF the doutrh. Add flour tllL stiff enough. to knead. L Knead from Ave minutce, for Washington and. Oregon flour, to 20. minutes for Mis v stv.Innt VnllAv flotn nddinsr- as little flour ajTpossiblc, Put ttf rise In a warm earthern bowl, greased 'with melted' butter or dripping; brush the, dough with She game, coyjr j .wjth a towel ana oreaa blan&et, ana let rise for 2Vi hours in a room having a f temperature" of" from 73 dcg". to SO deg. AH these precautions to protect thj&bread from suoden cEangcb of temperature" and to keep It at a uniform temperature con ditions best adapted to the growth of the yeast plant. To decide when bread bas reached the right degree of lightness is one of the main points in brcadmaking. Perfectly light dough Is well rounded on top, has doubled in bulk and when gentry lifted up from the edges of the bowl emlto a, faint hissing sound char acteristic of light dough. Shape the dough which has risen In the bowl into loaves, put into brick loaf bread panr, allowing room for the dough to double in size, let rise, well covered with towels, and a bread blanket, at the same tem perature as before, for about three-fourths of an hour. Lift gently in the hand, it no weight is perceived except that of the pan, the actual weight of the dough being upheld by the Imprisoned gases, the dough is light and ready for the oven. Bake In a moderate oven about one hour. Public taste Js demanding more and, more a well-baked bread, a small, crusty loaf, so that among kitchen furnishing supplies the brick loaf bread pan. a pan nine Inches long by four inches wide at the upper rim. by, Vfi inches high, the round bottomed or crusty loaf pan and many shaped roll pans are fast upplant ing all others. When baked, the loaves should be re moved from the pans, and placed where the air can freely circulate around them. This allows any remaining gases to es cape, and the air coming In contact with the freshly baked cru&t, increases the sweetness of the bread. To soften the crust and give It an extra glopsy tinge, brush it lightly with milk on removing it from the oven. Bread made according to the above method has been kept over a year in a dry, Vell-ventilatcd place, when it was found to be as free from, mold, as the day it was baked. Freshly baked bread Is never at its beet either in flavor, digestibility or nu tritive value. It is not fully ripened or matured till the second or third day after it 13 baked. ELLEN R. MILDER. ONLY FOR THE KITCHEN RECIPES FOR A NUMBER OF SEASONABLE DISHES FOUR tablespoonsful of hot water, with other directions carefully ob served, will make a truly magical dif ference in the mixing of an omelet to those who have been using milk as In the old recipes. For fruit omelet, this inno vation is strongly recommended. Tho following recipe should produce a light, tender, fruity result, and Is of most ap petizing appearance. Drop the yolks of four eggs Into tho mixing bowl: beat until thick and light colored; then add four tablespoonfuls of hot water; half a tea spoonful of salt and a dash of pep per; now fold In the well stiffened whites. Remove the skin from three oranges, cut In long slices, rejecting- seeds, fiber and white part, reserve a third of these slices for decoration, then fold in the re mainder; first sprinkling with powdered sugar; at the same time p.d& three and one-half tablespoonsful of orange juice and a teaspoonful of lemon Juice. Heat this Juice in a porcelain vessel and use In place of water. Heat and butter sides and bottom of omelet pan; pour in mix ture; put over a moderate fire; shake the pan occasionally very gentfy and run a pointed knife to the center of the pan to prevent burning; when it Is puffed and it Is found, by raising the edges, that tho bottom is lightly browned, brown the top delicately on top shelf of oven or with red-hot shovel; fold once when turning' out, but rather than allow overcooking, which causes toughness, it Is better that the oml'et should show lt& tenderness by a slight falling apart or absence of fold ing, as bah top and bottom being brown, It is sure to look well in any event. Timbaien of Green Pea. A good brand of canned peas, if turned out for an hour or two before using, to do away with the close flavor, is capital for this purpose. If not tender cook, then mash through a sieve and to half a pint of pulp stir In two well beaten eggs; two tablespoonsful of melted butter; a salt- spooniuj 01 sait, a pincn 01 DiacK ana a few grains of Cayenne pepper, and a few drops of onion Juice. Turn into buttered A graceful accordion plaited even ing dress. tlmbale molds, set in a pan of hot water, cover with paper and bake until "Arm. The molds may be. bought for a small sum at any good house furnishing- or large de partment store. For this purpose use the smaller size. Strawberry SOBge. Fill an earthen bowl with small cubes of white bread, or cake if preferred, pour ing over it as it is put in place hot straw berry Juice; strawberries cooked until soft, with sugar, and put through a sieve. Use all the juice the bread will abeorb. Sst in a cool place for some hours, den turn frqta dish. Serve with berries, sugar and cream. Pineapple Sandwiches. Cut white bread in thin slices, remove crust and spread lightly with layer of mayonnaise dressing. Chop some nice pineapple very fine, drain off Juice (for use next day) and sprinkle fruit on bread over the dressing. Cut them Into strips and serve. Date Pie. One pound dates stewed in little water three hours; put through colander, add yolks of three eggs, three cups milk, a pinch of salt and a tablespoonful of eugar; lastly, the 'stiffly beaterf"whites. Bake wlth-oce crust. This will make two plc ill LEAVES AND FLOWERS THAT WE EAT EVERYWHERE THEY FORM AN IMPORTANT PART OP THE HUMAN DIET r EAVES form no inconsiderable nor- V Hion of the sustenance of all man-1 t Immmj JOnd. Jhi all climes,, fxom the desert ; steppes of Tartary, where tea leaves play the double part of beverage and food, through the bewildering array or .salad plants found in temperate lands, to the Icejand moss, the vegetable food of Arc tic regions, leaves everywhere form an Important part of human diet. They are often rich in gluten, which is vegetable protein, and, like all vegetable product?, contain a large percentage of water, a by no means unimportant com ponent of our food. It Is well to remember, however, that any vegetable foods rich In gluten or flesh formers, when eaten frequently and in considerable quantity, have a costive or binding effect, and hence should be eaten with fat and oily food. Hence, we sue that bacon and "greens" owes' Its popu larity to something more than time-honored custom or epicurean taste, another illustration of the truth that tn the mat ter of food combination, instinct is a. surer guide th'an diet tables or Government: bul letins. Chief among edible leaves Is the lettuce, known to botanists as lactuca saliva, from Its milk, narcotic juice, which, collected and dried, forms considerable resemblance to opium. The head of many a respecta ble member of society has been stimu lated as .by wine after indulging freely In a lettuce salad.' Eaten at night, lettuce induces sleep; eaten during the day It soothes, cams and allays the tendency to nervous Irritability, a fact recognized by tho ancients, fcr it was the fragrance from a btd of wild lettuce that revived the wounded Adonis when he was placed upon Its soothing leaves by the weeplns goddeps Tenus. Of all salad plants lettuce is most highly prized because of Its delicacy, beauty and freshness of color, The following is "With a wire egg-whip beat one-half pint TWO SWEETLY of thick, sour cream with one tablespoon of sugar and enough vinegar to neutral lze Xh& sweetness of the sugar. This makes a foamy drcsslnga generous quantity of which should be made In proportion to the lettuce used. Wash the leaves thor oughly and let stand in a cool place, on a sieve or wire basket tin perfectly dry; upon the proper chilling and drying of the lettuce depends the success of the salad. Cabbage Is a member of the brasslca family whose first cousins are the kale, kohl-Tabl, Brussels sprouts and cauli flower. Cabbage Is most digestible served In Its uncooked state, but is also amenable to the processes of cooking, preserving much of Its crlapnesc and freshness of color when properly dealt with. But, alas, to be properly dealt with is something that rarely ever happens to the cabbage, till the term "boiled cabbage" Is a synonym for all that Is indigestible and unpalata ble. IIoiv to Boll Cabbage. Trim off all wilted and discolored leaves, submerge in a kettle of boiling, slightly salted water; boil uncovered or but partly covered, as the free access of air is an Important factor in the process. The mo ment a fork easily pierces the thick ribs of the leaves, which should not be ovcx one-half hour for a medium-sized head, drain and serve hot. with butter, salt and pepper, vinegar may be served. It liked. The result will be a dish of white, crisp, but tender, leaves, as delicate as cauli flower. One of the most popular and palatable of all salads is a Cabbage Salad. The cabbage should be finely sliced, never chopped, for chopping bruises and destroys the flavor of cabbage. Fill the salad bowl w.Ith alternate layers of cab bage and cooked Mayonnaise dressing, thus avoiding all unnecessary stirring and handling of the crisp cabbage shavings, remembering always that the first requi site of a vegetable salad Is Its cool crlsp ness. Cooked Mayonnaise Dressing. Beat the yolks of five oggs till light, add five tablespoons of mild vinegar, set the bowl In a pan of boiling water over the fire and beat with a Dover egg-beater till thick like a thick boiled cuatard. Remove from the fire, and while hot add three round tablespoons of butter, beat till cool and season with salt, white pepper and a round teaspoon of sugar. More Pfear should be used in the dressing for cabbage salad than for any other vegetable salad. Do not make the fatal mistake of adding mustard, as cabbago and mustard are close kindred and neither require each other's presence, nor harmonize when brought Into close family relations. When ready to serve thin the dressing with cream till of the consistency of good ta ble cream. Cauliflower, "the rose of the kitchen," represents the highest evolution ofr the cabbage family. Like the cabbage. It is almost never properly cooked and served. Over-cooking Is the cause of the sorry plight in which it usually reaches the table a soft, water-soaked, dark-colored mass, mute testimony to the rarity of skillful cooks. It must have been served In Its perfect estate, a white, snowy mound, with the gold of a Hollandalse sauce at its base, to have caused Ben Jonson to exclaim: "Of all flowers I like cauliflowers best." This artistic dish is prepared by trim ming all but'the small young leaves from a perfect head of cauliflower. After soak ing for 10 minutes, head downward, In cold water, submerge in a kettle of boiling salted water, and cook for 15 or 20 min utes. The moment a fork easily pierces mmmm mmm p i n m i imp n n ,, the thick stalk or base of the leaf ribs, : drain and -serve at once on a pretty round Platter, "with Hollandalse sauce poured around. The pungent cresses are the spice and poetry of edible leaves. Many a salad acter without the presence of some mem ber of this spicy family; many a salad would not be complete without Us wreath of- watercress or dash of color given by the bright-hued flowers of the Indian cress or common garden nasturtium. Why, we are often forced to wonder, is the old-fashioned pepper grass no longer sown with lettuce in the home garden or offered for sole in the city marlceta? Have wc forgotten how it used to whet tSc dulled edge pf our Spring appetite as nothing else ever did? By all means let us revise the pepper grass. And if among- the material blessings that have fallen to our lot we can num ber a few feet of ground, let us, first of all, make room for a bed of nasturtiums. They will neither cease growing nor blooming till finally gathered by the hoary fingers of Jack Frost. The minced atefeis of the flowers and leaves will add the delightful spice of mystery to many a salad, and the flowers will add brightness to our rooms through the long months of Summer. Spinach, a member of the beet family, Is placed at the head of the list of "greens." It Is one of the best of Spring tonics, containing a considerable percent age of Iron. It I3 the one Iron tonic, regarding- the assimilation of which in the systems doctors do sot disagree. Endive and Chicory Lettuce. It would seem that nature designed that during the season of midwinter and early Spring we should partake of bitter herbs, for she furnishes us endive, chicory, lettuce and dandelions at this time. It looks as though nature's plans -are for our welfare in these bitter salad plants can be cultivated and will grow upon us as does a liking for orange marmalade, grapefruit and oth er bitter things. Crab salad is never so pretty as when 6ervcd on a mat of chicory lettuce, Its fringed leaves forming a garnishment of FRESH SILK SUITS. soft color, shading from, the most delicate cream wbitQ to a deep leaf green. Sorrel, like rhubarb, is a member of the buckwheat family. Xts sour taste,, like that of rhubarb, is due to add oxalate of potash. On account of this strong acid sorrel should not be eaten alone. The Jamaica sorrel, as cultivated in Florida, Is proving a useful plant to housekeepers. After the flower falls, the calyx continues to grow, enclosing the seed pod, and this enveloped ovary, when mature, Is gath ered for Jelly and Jam. The Jelly and jam are made in the usual way, the jam be ing scarcely distinguishable in taste and color from cranberry jam. The rich Juice makes a fine syrup for flavoring, for sher bets, etc. The plant is propagated from seed, and the young plants are kept for cale at the nurseries. 5oexel Salad. Wash and oraln till dry the leaves of the wild sheep sorrel, or, If obtainable, the cultivated sorrel. Mix with an equal quantity of lettuce or any salad greens that may be In season, and cover with any desired salad dressing- made without vinegar or other acid, as the acid of tho sorrel is sufficient. If in blossom garnish with a wreath of leaves and the dainty pink blossoms. The artichoke, an Immature flower-head, Is closely related to the thistle, and Is not only cooked, but served raw, with condi ments, in the form, of & salad. Strip off the coarse outer leaves, cut the - - n w- W sVyI C -r ::iMf ffirSgl -EipEfc- iPm fi: &E SilL KEmkl liS adsip IBsL JKiit Af ljj i TWO MODEL SPORTING DRESSES. stalks off about an inch from the bottom, wash in cold water and cook in a htrss amount of boiling salted waiter till the leaves areender. Do not over-cook take them from the fire, and put them upside down on a hot plate to drain. Arrange in a circle upon a hot, round platter, the tops up. pour over them Bechamel or sauce Hollandalse, and serve. Leaves and flowers serve us not only In the humble role of useful food, but con tribute much toward the gratification of epicurean tastes. The cowslip, tender young- nettles, young milkweed shoots, the uncurled leaves of fern and tarragon leaves arc all pleasant additions to salads. While of flowers, the chrysanthemum, violets, primroses, mari golds, elder flowers, roses and oranga blo&scrcs are made to contribute to the pleasure of fastidious tastes. Apple blossoms, cowslips, the old-fashioned comfrey and violets are used In frit ters and for wine. A jelly Is made from violets, and a violet salad is made by etrewlnp violets on a bed of lettuce and dressing It with old Burgundy. Rose hips were once used for preserves. pudding sauces, etc., but they are not likely to And much favor In these days of profusion In edible roots, stalks, leaves and flowers. , ET.T.EN RAWSON 3HL.LER. LATEST FADS 'IN STATIONERY WHAT THE ENGLISH ARIS- TOCRACY1 IS TTCW USING OW that the mos.t correct note and letter paper Is used large, and since a plain white color is show ing a disposition to displace tbe ultra popular gray, it may bo Interesting to mention a few other Innovations that are claiming fashionable favor. Neatness and simplicity seem to be what people strive for most in their stationer'. Happily, also, it is not now considered sood form to write illejjlbly. or to avoid the punc tuation, which Is conducive to a clear understanding- of the writer's meaning. As for some time past, the large, vertical round hand Is the most up to date, and It is thought to be quite out of stvle to underline words, excepting when writing to one's Intimate friends. For invitations very thick paper Is the most desirable. Ateo, It is always a mls take to choose envelopes so thin that through them the writing of the letter can he seen. Should very thin paper be re quired, as in the case of foreign corre spondence, the envelopes, while matching perfectly, should Invariably be of a heavier quality than the paper. In America, it seems that we take tha usage of the most exclusive set In London 1 as the model for our fashions In note and letter paper. There, at present, the many j different styles of headings with mono- prams, crests ana personal aevices are in most cases giving way to the simple ad dress, placed in the upper left-hand cor ner of the sheet, while the upper right hand corner is reserved for the never-to-be-forgotten date. Royalties, even are uow chary of having their rank denoted by stationery. "Marlborough House. Fall Mall, S. W..M is the simple heading on the paper that emanates from that palace. The Princess Christian has usu ally her paper marked: "Cumberland Lodge. Windaof Great Park," and on tha Duche&s of Fife's paper appears, also unostentatiously: '16 Portman Square, W." Occasionally on the envelopes which go Vilth such paper there is to be seen a tiny coronet, but this is not at all general. Mr. Georeo Vanderbllt, who is recog nized as having exceedingly correct taste, sends out from his country place heavy white paper, distinctly marked in raised white letters: "BUtmore House, Blltmore, tf. C." It seems now to bo aimed at to glvo as much concise information with the ad dress as possible, and particularly is ihirf so about stationery belonging to places in the country. The name of the nearest railroad station and the telegraph address, or telephone number, are customarily given. In this connection the paper used by the Duchess of Marlborough becomes rathr interesting. Over the Marlbor ough double crest Is a ducal coronet and the wprds. "Blenheim Palace, Wood stock," while at the upper left hand corner of the sheet appears the name of the sta tion and telegraph office. Even mora Interesting perhaps is the style adopted by the Duchess of Newcastle, when at Clum ber. Over her Initials, "K. N.." there Is a tiny coronet, and on the left-hand glde Is seen a little engine engraved, with the name of the nearest station, and a minia ture telegraph pole just over the address of that office. Many very smart people now type their letters, and are amusingly heard to com plain that they shall not only soon forget how to write, but that the machine has become a necessary adjunct to luggage, even when leaving home for a stop of two or three days. The Countess of Warwick types all her correspondence, excepting answers to formal invitations. The deco ration of her paper is "Warwick Castle," clearly engraved over an Earl's coronet. Mrs? Frederick Vanderbllt and Mrs. John Jacob Astor, as many Qther American women, are also warmly attached to the typewriter.
