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
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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.