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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (June 8, 1902)
THE SUNDAY OREGONIAK, POETLAKD, JUNE 8, 1902. 29 THE IDEAL EVENING GOWN B" LACK evening gowns show no fall- 1 ing off In -popularity, though the smartest Summer dancing and din. ner toilets are all of purest white. El derly ladles, and buds Just timidly peep ing from the schoolroom, and belles, of gorgeous propensities In cloths. Indulge alike their weakness for the snowdrift like coetumes. It is safe to say that if a woman's hair has- turned white prema turely or In proper accordance with her age there is no more artfully artistic way of adequately displaying her blanched treses and of bringing out the delicate tints of rose In her cheeks than by dress. Ing her, from train to shoulders, in un broken and unrelieved white of a proper color. We use the true color advisedly, for, in the shops and fitting rooms, we hear glib talk of lemon white, ash white, shell white, porcelain white, flesh white, rose white, almond white, and then the more familiar descriptions o'f ivory, p'earl and oyster white, Every name here given signifies a quality of whiteness that may be more or less becoming to the com N plexlon, hair and eyes of different women. A distinct and delicious character is given nearly all the while costumes by the use of laces that range, in the quality of their coloring, from the palest lemon to gray, antique, tea color and soft cafe au lalL For Old and Young. Every species of white goods, from the finest etamine to the sheerest Swiss, forms the fabric of these delicate compositions. The tall and stately figures display the transparent wools, -wool veilings and satin" taffeta to the greatest advantage; the youngest element have laid almost ex clusive claim to Swiss and silky mull, eilk batiste and the tarlatans that are a revival of other days. An evening gown made wholly of white lace atlll remains the standard of supremest elegance, and some of the robes, of imitation Valen ciennes and Brussels, are charming and decorallvo beyond belief. An evening dress worked out to completion without the use of lace is not to be imagined and encouraged in this day of fine needlework, and it remained for Paris to send us robes of delicate Louis Seize point applique en riched with entre deux, bold flounces, berthas, fronts, panels and sleeves of Irish crochet. A White Quartet. A group of four agreeable white toilets, contrived most gracefully and Inexpensive ly with lace, give timely Illustration to the present argument. The frock in the chair shows how a fine, transparent al mond white canvas, dropped upon a white lining, is garlanded and mcdallloned with cream white Austrian crochet lace. A few straps of shining, flat, white silk braid are stitched on the sleeves and breast of the bodice, and, to the rear of this most graceful frock stands a pretty decollete thing of crisp whit Swiss, adorned with insertions made of broad Honlton beading. A tiny rest of mock Honlton is set In the front below two t.ny coral pink ribbon rosettes, and here wc. have a positively Ideal gown for the girl who yearns to present a picturesque and fashionable appearance for the mod est outlay of about $10. Two tucked irfulls, with coarse Marie Antoinette Valenciennes insertions of a strong tea tone, are the materials of the two other frocks, that are topped by broad, fiat yokes of heavy white Escurial lace. "With all these gowns the skirts fit the hips with glove-nke neatness and flare to hitherto unusual width at the floor. The excessive skirt length of the average evening drees shows a tendency to increase rather than diminish, and the flare below the knee is in sympathy with the extraordinary skirt measurement. Straight Linen nnd Bodice. Not all the dancing and dinner toilettes spread so voluminously as these, from the region of the knee. Our women of fashionable serpentine figure have their subtle straight llries to display, and they I do this to perfection with the starchless muiis, coarse sllk-kotted nets and lace encrusted crepe de chines, that are every vhere strong In favor. Each one of the gowns made of suoh materials lie long upon the floor, but from hip to heel the fabric must drop quite straight, and to accomplish this perpendicularity of line tho wily dressmaker lines the clinging materials on the llmpcst florence silk, or makes a foundation petticoat of nothing; more stable than four thicknesses of chif fon. Meanwhile of an evening our waists grow longer and longer. This is due to the astonishing evening corsets. They are made, those of the very last French pat tern, in two pieces. The corset proper is hardly more than a perfectly straight fronted, heavily boned, extra long-hlpped girdle. Powerful elastic hose supporters are applied In order to drag this girdle down over the abdomen as far as It can go, and the unconfined bust is held firm by a slightly boned, but close-buttoning corset cover that doeB not extend so far as the waist line. Provided with these aids to beauty, th average swell, young American woman presents an appearance of almost ethereal slenderness when ar tayed In her white evening gown. Tuclccd ToiHcttes. The history of tucks has yet to be writ ten, and the story of their vogue and variations Is sure to fill a fat volume. Next In order of popularity after white jw- ' n-u.u--.. . nvo TUCKED TOILETS. , 1 J r---- - ! - - - - --------- - ,--.. --.. T., , IT IS OF PORCELAIN, PEARL, IVORY, ASH, SHELL OR FLESH WHITE ' ldnTy "'J A STJXBURKT SILK GAUZE TRIMMED comes the pale ecru, cafe a la creme and delicate bisque mull, batiste, chiffon and Liberty silk gown. This Is always tucked and often from the shoulder to the tip of the extensive train. The gauzy, tawny goods is cast upon a silk petticoat of color, and tho tucks and Insets of lace give all the variety and decoration desired. The tucklngs know no law, and she, whose gown's surface is pinched in the most various and impossible crinkles, has reached the topmost notch of smartness. Tiny tucks ray out from inset lace me dallions, or describe ever-widening circles A FEW- THINGS WORTH KNOWING FACTS OF INTEREST TO THE ECONOMICAL HOUSEWIFE fTtTtftr POUND coffee tins-make good recep tacles for soap grease. When the can Is full, clarify and put on the tight tin cover; then the grease can be put in the cellar until Ave or six pounds are ready to make into soap. Wash the paper labels from the tinsi dry and with a child's paint brush and a tube of black paint mark the cans for soda, tapioca, raisins, currants and many groceries that are often put upon the shelves In paper bags If one has not glass jars to spare. These tin cans aTe dust-proof, and the contents can be told at a glance, while the row of shining canB with lettered sides is orderly. Baking powder cans make excellent molds for brown bread and puddings. If tho covers of these cans are perforated they make good flour or meal dredgers. Drive a small wire nail through the cover from the upper side WITH DABY VELVET RIBBOX. about a wreath of lace; tucks run In a plaid or diamond figure all over a skirt, or those that alternate one wide tuck with six of the narrowest possible plnchlngs. are among tho newest inventions of the hour. The ecru and biscuit-colored gowns are very happily ct off. In many Instances, with treatments of black baby velvet rib bon. A prfttly exemplification is given in a sketch of a sun-burnt silk gauze dropped over an underslip of pure coral rose. Below the lace-edged Vandyke flounce, that hangs at the knees, extends In regular rows. Small bakingpowder cans, the half-pound size, are just right to mark for spices. To Clean Feathers. Rinse white feathers In two changes of gasoline or benzine and dry in a good draft of air. Bleach them with the fumes of burning sulphur in a moist atmos phere. A tight box barrel will answer for a bleaching chamber, and the moisture may be generated by means of a small pan of water placed over a lamp. Feathers should not come in contact with metal while In the bleaching chamber. Colored feathers should bo washed In strong, luke warm suds made from castile soap and allowed to remain In the bath for one hour, with frequent handling. When clean rinse them In cold water, to which some two tablespoonfuls of starch to the quart of water has been added. They may then be squeezed lightly and allowed to dry in the air, with frequent shaking out. Proper drying Is the most impor tant part of (renovating feathers, for if not well watched the .feathers will be come matted. Consequently it is neces sary that while drying they should be subjected to a strong current of air. Polishing Tables, Etc. A woolen cloth, plenty of rubbing, and one tablespoonful of vinegar mixed with three of pure Unseed oil will make a ma hogany dinner table shine like a mirror. Piano keys when In need of cleaning should be wiped off with alcohol. For spenglng out bureau drawers and drawers of sideboards use tepid water containing a one per cent solution of carbolic add, or, if that Is not liked, use a small quan tity of thymollne in the tepid water. In stead of paper some housekeepers line such drawers with white oilcloth. If the contents of the drawers are delicate waists or other articles likely to be Injured by dust, it is a good plan to lay in the bot tom of the drawers a piece of cheese cloth as wide as the drawer, but twice as long, so that it can be folded over the top of things therein. x Gloves for Housework. Several pairs of gloves will be found a great convenience In working about the house. They should be loose enough to allow a free play of the hands. If rubber gloves are used, In dishwashing, they should be washed well on the hands, and every trace of grease removed; other wise, they will be found an expensive luxury. Regarding Toast. One of the most wholesome and nutri tious breakfast dishes is toast not the so- called buttered toast, but plain, toast moistened with warm milk. The process of toasting. If properly done, converts a portion of the bread into prcdlgested food. Heat converts dry starch into dextrine,, a form that all starchy substances take after the first process of digestion. This .; FOUR WHITE EVESISC TOILETS. a flaring flounce ridged with tucks. Every tuck is bordered with a line of black baby velvet ribbon, and thla decoration is re peated on the frilled bolero and sleeve tops. At three points, along the top of the bcdlce", clasps of coral hold fast the edging bands of black velvet; and here It Is necessary to say that shoulder curls are worn less and coral beads are worn more than during the past "Winter. The coral bead craze is but Juat beginning; it prom ises, however, to grow in favor with the net boa, and the green veil, and the ger anium toaue of -well-nigh universal pre dominance, and to utterly destroy the spheres of Influence once so exclusively occupied by the mock pearls. Handkerchief and ColKcars. One of the most exquisitely frivolous and inexpensive novcltlu, recently Introduced os an accompaniment to tne evening tou ette, 13 the minute lace and tinted batiste handkerchief that is cut. trimmed and colored to represent a flower. There are pansy, rose, violet and petunia handker chiefs, that are shaped like any one of these flowers pressed or painted on the flat, and though thy cannot endure hard usage they are pretty and serviceable enough for the ballroom. Some women, who are brave or beauti ful, boldly dress their hair low of an even ing and enjoy the comfortable conscious ness that It Is better to be fashionable than good looking. Other women, and these last are greatly in the majority, dress their hair high after 6 o'clock In the evening, and pompadour and ondule the front chevelure as vigorously as ever. Very smart young ladles bind their locks with lengths of narrow, but exquisitely painted whito satin ribbon, the bow of which btands up with coquettlshly pointed ends after having been pulled through a gold wire buckle studded with brilliants. All the women, however, have, united in the use of iemlamber tucking, and pom- iwdour combs. These have short, widely sot teeth, and bowed tops, that are very heavy, quite smooth and very highly pol ished. Among the Jewel-topped evening combs is the coronation Idea, wrought In pearls and colored gems, and 'arranged to nearly Imitate the strawberry leaf coronet of a Duchess or the splendid crown that Queen Alexandra will wear in Westmin ster Abbey. A Florentine Arrangement. Happily girls of ages from i to 14 give no thought at all to the arrangement of their hair. Tots In knee-long skirts have their locks cropped in Florentine fashion for Summer, and their prettiest hot-weather gowns arc of brown, white, pink or li lac linen, cut open in the neck, short in the sleeves and as brief In 'the skirt as the kllf of a Hlghlandman. It Is the custom to box pleat the fullness of the wco smocks, for kilted simplicity Is well esteemed this Summer by the Juveniles. How well this elmplo and ancient fashion may be adapted to rather elegant uses is shown in the pretty blue sprigged pon gee gown worn by a miss of 11T With kilts, a little Russian lace, and some tucks & most modest and serviceable little frock has been Inexpensively evolved. MARY DEAN. relieves the stomach of a part of its work. If the preparation of toast in the morning be regarded as too troublesome to be prac tical, it may be made by taking advan tage of the strong fire In the range for the midday cooking or baking. Of course, in an hour or two such toast has absorbed moisture and apparently becomes stale nnd toughened. If, however, it Is put in the oven for 10 minutes In thte morning its crlspness Is restored as perfectly as if newly made. Tiast should be thoroughly and evenly browned on both sides. Food Values. Garlic, leeks and olives stimulate the circulation of the blood. Beets and tur nips keep the blood pure and Improve tho appetite. Too much meat and too few vegetables make up the average diet. Health depends on continuous variety. Baked potatoes are digested more easily than boiled potatoes and should be pre ferred by dyspeptics. In cases of anaemia cabbage and spinach are beneficial. Spin ach' Is almost as valuable as Uthla water In its effect on the kidneys. Tomatoes, like endives and water cresses, stimulate the healthy action of the liver. A diet composed mainly of celery Is said by some physicians to be a cure for both rheu matism and neuralgia. Free use of this vegetable Is always recommended to rheu matic patients. Table Linen, To keep table cloths In good condition, pour boiling water upon stains from fruit or coffee as soon as the table Is cleared; do not wait until the weekly wash day. Some housekeepers drop a pinch of salt on a stain as soon as it is made, and this tends to its eradication. A suggestion for preserving the length of the days of table linen Is to avoid folding the table doth in the same creases every time it is laun dered. To Set a Loosened ICnlfe Handle. Take out the knife, fill the cavity two thirds full of rosin mixed with brick dust. 'heat the shank of the knife very hot and press It In quickly and solidly. When cold, the blade will be firmly fixed In its old place. Loops for Garments. , Loops for hanging up garments are al ways breaking, particularly with chil dren's cloaks and coats. To make a ser viceable loop cut a strip of kid frcm an h old glove, roll in it a piece of coarse string, and sew the. edges of kid neatly together. To Cleanse Mattlngr. Wasb matting with water In which bran has been boiled or in rock salt water. Dry well with a cloth. To Remove Ink Stains. Apply a strong solution of oxalic acid, followed by, chloride of lime. - NEW WAYS OF M OW that fruit Is cheap and abund ant the home caterer should see to it that it is frequently-served In the form of a mousse, as in this way the color and flavor are caught In the most delicious manner. Granulated gelatine is the same price a3 the ordinary variety, but as it needs no soaking is more con venient. If this is not at hand, five min utes or less if covered with warm water will make the latter usable. For straw berry mousse hull a box of ripe- fruit, sprinklo a cup of sugar'over them on a flat dish; allow to stand for half an hour; mash and rub through the fruit sieve; now stir in quarter of a box of gelatine or a large tablospoonful of the granulated dis solved In hot water, it first being covered with cold or tepid water; put the bowl In a pan of cracked ice and stir until the contents begin to thicken, which will not take long. Whip half a pint of cream, stir this in, then puc in mold, pack on ice and salt and let stand for several hours. If a pinch of salt is added, the cream put In a small deep bowl and a double wheeled beater used, one minute should suffice to make it stiff enough to cut- The writer has never known this rule to fall; even with the often thin-looking cream delivered In New Yprk, this means beating all the half pint at once. More should be divided, tho thickening must not be looked for In 'tho beginning, and if the "cuslnlere" Is not deft and vig orous with the beater .she may allow an other minute. Avoid touching the bottom . of the bowl. Dainty Baskets of Fruit. If a light .crisp shortcake brings out the flavor of a ripe strawberry or rasp berry, still more so docs a delicate browned batter "puff," which may be cooked in basket shape and while warm plied high with ripe berries. From Sweden comes the recipe for a batter, peculiarly suited for this purpose, which Is made thus: Mix together three-fourths of a cup of flour, half a teaspoonful of salf and one teaspoonful of sugar; stir gradually to a batter with half a cup of milk, add a tablospoonful of olive -oil and the yolk of one egg; at the last stir in the stiffened white. It will well repay the slight expense of an iron- of the exact size for these cases, as It will be useful throughout the fruit season. It differs from the small molds, before mentioned, as one Iron answers for all. The cost of these fruit cases Is also slight, as they must literally bo "trifles light as air," but to insure this result tho flour should bo measured lightly. Heat the long-handled timbalc Iron In boiling fat that more than covers It, put some batter In a big cup, pop the hot iron In. taking care that only threelquartera Is Immersed; the mixture will rise -when heated to the top of the SHALL WE HAVE MEATLESS MEALS? MRS. ELLEN R. MILLER TELLS HOW TO CIR CUMVENT THE MEAT TRUST It has comq to this: We must cat less meat, and some of us must struggle along under life's burdens with no meat at all. This Is by no means voluntary on our part. Most of us are opposed on principle to pure vegetarianism, but the beef trust j Is forcing us to It. There was once a time i when beef, pork and mutton were the cheapest form of meat; now we must substitute for these luxuries something more economical; we must consider the question of a new diet, which will answor all needs and minister to our comrort with equaf, if not more satisfactory re sults than Immoderate Indulgence In ani mal flesh. One authority advises us to substitute chicken and game in place of tho old stand-bys. But with one and a half pound chickens selling for 60 cents apiece, as they are in one city of which we happen to know, this substitution docs not fit Into the aching void In our menus as neatly as we had hoped for. Another authority, this time the for eign chef of a leading hotel in the West, has tried to help us out of the dilemma by advising us to Introduce flowers Into our depleted bills of fare. He assures us that flowers are digestible and appetizing. He says: "The Japanese learned long ago that chrysanthemums could be made very palatable if the flowers are boiled in cloves and mixed with truffles. European chefs now serve chrysanthemums raw with mayonnaise dressing. Delicious sal ads can be made with violets and fresh rose petals. They can be served as a dressing with powdered sugar and vanilla custard. Of course, Americans have not yet acquired an appetite for such dishes, but tho beef trust will help them to learn that flowers are palatable." This sounds delightful, but there is cause to fear that the average family will find it no easier to obtain chrysanthe mums and Bride roses at $1 SO per dozen than porterhouse steaks. So the chefs suggestions will prove of little value to the rank and file of humanity. Meanwhile vegetarianism is becoming a necessity, if not a joy; and meatless meals the style, the fad, the necessity. This means a mighty revolution In cull nary affairs, and the cook who sees re moved the backbone, as It were, of her three daily meals, is inclined to view her case as hopeless. But meatless meals aro not the flimsy, unsubstantial things they are supposed to be. The proteid needs of the system can be supplied by yegetables; to be sure, vegetable proteid exdtes the vital pro cesses more slowly and to a less degree than animal protelds. In other words, it Is not so stimulating; but the popularity of "nervous prostration" would indicate that there is too much stimulus some where, doubtless In our food, our climate and the exactions of modern life. Then, too, there Is a striking deficiency of water and waste material In our diet, both of which would be supplied by a freer use of vegetables. In short, the arrival of meatless meals appears most opportune, if the opinions of market men are to be believed. "The Americans are too fastidious," says one butcher, "they must learn to use everything, and to eat things that other people find good enough, without depending altogether on 25-cent beefsteak. With every laboring man demanding only the best porterhouse, the prices going up, the shops unable to sell the boiling pieces and the cheaper grades of steaks, and cuts, because the .people will have only the best, is It any wonder prices are away up? We've got to charge for what we do sell, to make up for what we don't." Another rift In the clouded sky of our domestic peace is tho fact that profes sional cooks view with much favor the prospect of a restricted use of meats, since excessive meat-eating precludes the possibility of a development of epicurean tastes. No ono ever accused the beef-eating Englishman of bdng an epicure, while "the meat-shunning Frenchman leads the world In his epicurism, and In the novel ty and excellence of b.ls edible Inven tions and concoctions." The cheapnesa and readiness with which fresh meat has hitherto been od talned In our country has left little In centive to the development of ingenuity 1 and lnventlvencsst characteristics which PREPARING FRUIT SEASONABLE RECIPES FOR THE; WIDEAWAKE "HOUSEKEEPER ; iron, and will be cooked In a minute and will slip off easily. This Is really fascin ating work, and dexterity in "tlmbaling" may very soon bo acquired if one or two little hints are remembered, namely: If the Iron is more than three parts- cov ered, the batter will rise above It and must be cut with a sharp knife; if the Iron is not properly heated the batter will not cling, but It may be tested by immersing In the batter; if this drops away the iron Is too hot; If it refuses to dinar it is not hot enough. Coffee Flummery. If the following delicious concoction is served Ice cold it will be found to rival the very best frozen dessert. Fortunate ly it Is not at all difficult to prepare, and It Is sure to prove a standing favorite. To make: Mix In the double boiler a cup and a half of strong coffee, half a cup of milk, two-thirds of a cup of sugar, quar ter of a teaspoonful of salt and a table spoonful of eranulated gelatin; reserve half the sugar and while the other In gredients are heating beat this with the yolks of three eggs Into which stir the boiling mixture, return to tho boiler and stir until It begins to thicken. Remove from tho fire. Stir in tho stiffened whites and half a teaspoonful of, vanilla. Turn Into a mold first dipped In" Ice water; put aside and serve when ice cold with cream. Granulated gelatin may be bought at any grocer's, and is excellent when quick re sults arc required. Fruit Frlttcm. Except where there are children to cater to, milk puddings are rarely seen at the home table of today, and yet when fruit Is served at the other two meals a little variety is certainly needed at dinner, espe cially when It is desired to make this meal finished and attractive. Drain canned peaches or pears and dip in a batter made as follows: Sift together a cup and one-third of flour, two teaspoon fuls of baking powder and a quarter of a teaspoonful of salt, mix gradually to a batter with two-thirds of a cup of milk; stir in the beaten yolks of two eggs and at the last the stiffened whites. Cook in deep boiling fat, drain the fruit on soft paper and serve with or without sauce, or whipped cream. Apples peeled and cut in round slices are excellent cooked In this way, and are relished by those who do not care for ordinary dessert. A Matchless Dessert. With strawberries at their lowest prices the home caterer should send to table one of the prettiest dishes ever known and one that with little trouble to the maker brings out in all its perfection the luscious flavor of the strawberry. Hull and mash a quart of ripe otrawborrles and sweeten to taste; break over them the whites of three eggs without beating and freeze. Raspberries may be used in are especially lacking in our cooking of vegetables. There is, therefore, reason to believe that vegetarianism may yet prove a boon to humanity, by Indicating that happy medium which lies between excessive meat-eating at one extreme,-and exclusive vecetablo food at the other, If tho monopoly which now prevails In our meat supply shall be the cause of leading us into this happy medium, and of strengthening tho weak places in our American cookery, we shall say with one acclaim, "Long live the beef trust!" The following menus, in which meat is conspicuous by Its absence, are samples of meals which frugal housekeepers are preparing in these days of beef monopoly: BREAKFAST, NO. 1. Fruit. Spanish Omelet with Fried Potatoes. Whole Wheat Muffins. Coffee. BREAKFAST NO. 2. Sub-Acid Fruit Cereal. Cream. Broiled Salt Mackerel. Parsley Butter. Boiled Potatoes. Corn Bread. Coffee. BREAKFAST NO. 3. Boiled Rice. Sliced Oranges. Panned Fish. Creamed Potatoes. Toasted Whole Wheat Bread. Cereal Coffee. BREAKFAST NO. 4. Wheat Cereal cooked with Dates Cream. Shad Roe. Cream Sauce. Lyonnalse Potatoes. Gems. Coffee. I.UNCH NO. 1. Baked Bean Croquettes. Tomato Sauce. German Coffee Cake. Cereal Coffee. LUNCH NO. 2. Scalloped Clams. Lettuce and Egg Salad. Orange Fritters and Lemon Sauce. Chocolate. LUNCH NO. 3. Steamed Salmon Loaf. Sliced Cucumbers. Creamed Potatoes. Corn. Muffins. Tea. LUNCH NO. 4. Egg Croquettes. Young Peasi Cup Custards. Doughnuts. Cocoa. DINNER NO. J. Cream of Fresh Eea Soup. Steamed Halibut with Oysters in Cream Sauce. Mashed Potatoes. "Watercress and Radish Salad. Hulled Strawberries served In a Molded Blanc Mange. Border. Cream. DINNER NO. 2. Boston Baked Beans. Baking Powder Biscuit. Lettuce Salad. DINNER NO. 3. Onion Soup. Fresh Salmon, sliced, breaded and fried, Tomato Sauce. Rlced Potatoes. Creamed Asparagus. Rhubarb Jelly. Sweet Wafers. DINNER NO. 4. Cream of Asparagus Soup. Breaded Shrimp Cutlets". Lettuce and Young Onions. New Boiled Potatoes with Butter and Minced Parsley. Strawberry Shortcake. Whipped Cream. Recipes. SPANISH OMELET. Six eggs, one medium-sized tomato, one small onion, one dash of black pepper, three tablespoons milk, five mushrooms (may be omitted), three or four ounces of bacon, one-quarter tablespoon salt. Cut tho bacon into very thin slices, then into very small pieces, and fry until brown; then add to It the tomato, onion and mushrooms, chopped fine; stir and cook slowly for about 15 minutes or till the 'onion Is soft. Break the eggs In a bowl. beat with a fork till they can be taken up on a spoon; add salt and pepper. Now put a piece of butter the size of a walnut In a smooth frying pan; "wlien mdted turn tho pan around so as to grease the bot tom and sides. Shake over a quick Are till the eggs are set; pour the mixture from the other pan over the omelet, fold and turn out on a hot platter. Garnish with parsley and serve at once. SHAD ROE. Wash the roe, put Into boiling salted water and simmer for 15 minutes; drain, season with salt, a little pepper, dredge with flour and fry as any fish. BAKED BEAN CROQUETTES. Press baked beans through a sieve. If properly seasoned when baked they will need no seaspnlng now. They should be judiciously seasoned with, salt, pepper, a the same way. A housekeeper who has been using the above simple rule for years declares that nothing finer ever comes to her table than the berries prepared In this way; the color and flavor Is per fect, and yet the trouble and expense very small. A Substitute for Pastry. French toast makes an appetizing and digestible substitute for pastry, and if the pan is very hot before cooKing be gins little fat need be used. The use of eggs must be generous, but the amount is less than called for in custard and Is much cheaper than the shortening used in pastry. Either cooked oV fresh fruit may be ueeu; if the latter it should be mashed and sweetened. Cut thick dices of a light stale loaf, trim off the crusts and make into suitable shape. Beat three eggs slightly, without separating; stir in half a teaspoonful of salt, two small table spoonsful of sugar and a cup of milk. Soak the bread in this until wet through, but not too soft; grease the hot griddle with butter or beef suet; brown the bread on both sides and use whilp warm. Sugar may be omitted if preferred, also tho fry ing may be done In deep boiling fat, when the sides will be browned also. Pnff Padding. Twelve rounded tablespoonsful of flour, measured after sifting. Mix to a smooth batter with a quart of milk, add small teaspoonful of salt and yolks of four egss. At the last stir in the well stiff ened whites of tho eggs and half a tea spoonful of baking powder dissolved In a little water. Bake in buttered quart dish. It will rise to double its original bulk and the center should be light and tender. The oven should be moderate, the time of baking about 50 minutes; the time Is im, portant, as the rather slow baking gives the desired result. If preferred the bat ter may be baked In cups. Pineapple Moasse. The fruit should be cooked for this and a cup of the syrup used, add the juice of a large lemon and proceed as above. A delicious way to preserve pineapple is to choose ripe fruit, peel, remove eyes, gragp by the stem and shred with a sil ver fork, allow half the weight in sugar. Cook until tender and screw down In small jars while foot. Strain out the solid part for mousse. This may then be. used like marmalade. Sauce Parfnlt. A delicious and ornamental sauce is made with fresh strawberries and is espe cially good with the light and tender bat ter pudding given below: Beat half a pint of cream with double-wheeled beater until stiff; add quarter cup of sugar, half cup of mashed berries and the well stif fened white of one egg. little mustard and molasses; also enough vinegar to give piquancy. Have the mix ture stiff enough to form easily Into small cylinder-shaped croquettes. Roll in fine bread crumbs, dip in egg, then again In crumbs. Fry In deep, hot fat. STEAMED SALMON LOAF. Flake with a silver fork one pound cooked or one can of salmon: add one cupful stale bread crumbs, two beaten eggs and one-half cup of milk. Season to taste with salt and pepper, parsley and lemon juice. Put Into a buttered mould and steam for 30 minutes. Turn from the mould and serve, hot with white or Hollandalse sauce. RHUBARB JELLY. Slice the rhubarb without peeling, put in a granite or earthenware baking dish, cover the bottom three-quarter inch with water and bake in the oven till tender. This makes a much richer sauce than stirring. When tender season t6 taste with sugar and a little lemon Juice if liked. While hot dissolve In it one table spoon of soaked granulated gelatin. Mold, turn out and garnish with strips of sweet wafers. Serve with custard sauco or whipped cream. SHRIMP CHOPS. Two cups shrimp meat, three table spoons flour, one tablespoon butter, one cup of cream or milk, ono tablespoon minced parsley, one-quarter nutmeg, grated, yolks of two eggs. Salt and cay enne to taste. Add the seasoning to tho shrimps. Rub the flour and butter to a smooth paste, gradually add to the scald ed cream or milk. When thick and smooth add the beaten yolks and cook two minutes. Take from tho fire and add the finely chopped shrimps. Mix well, turn out on a dish to cool. When cold, form Into chops, coat with egg and bread crumbs, put in a frying basket and fry In hot vegetable oil or clarified drippings. It will take about two minutes. Drain, arrange on a hot platter, put a shrimp tail in the end of each chop to represent the mutton bone. Garnish with parsley and serve with cream or tartar sauce. ELLEN RAWSON MILLER. Faslilon Xotcs. Neptune's trident in jet is a tiny npv clty used as an ornament for the hair. Dark blue and vivid green is a color com mination Introduced by a Parisian mil liner. ' A new idea Is that the Summer glrl'3 hat, parasol and petticoat must match as nearly as possible. Three-strapped tan slippers are smart additions to an evening gown of a castor shade, also tan shoes, laced with ribbon. Belts of pongee with embroidered ends are among' the noyeltles. They are point ed back and front and stitched with red, blue or other desired colors. The latest use for a miniature watch is to have it set in a tiny gold basket of tho empire shape, and used as an ornament for a wristbag of gray suede. A dainty pair of black slippers have five straps over the instep, studded with steel ornaments. There are two olastlc gus sets on each side of the straps. Wild strawberries replicas In size and color of the natural fruit form the trim ming on Summer hats. Foliage is min gled with the berries In artistic combina tion. The lighter tones of suede are being much used for the more severe styles of slippers. Sliver grays, fawns, delicate tans and a putty tint are Included la the list. Belt buckles of copper, either with or without combinations of silver, are worn. They do not look well on black or upon a color which presents too strong a con trast. The "carriago bag" is the latest. It Is a long, flat leather bag, resembling a pockctbook. Within are a memorandum book and pencil, a compartment for cards, another for a purse, and a small velvet pincushion, Coronation jewelry is nearly all of gold and among the various devices is a minia ture mace or a crown, to be used as a stickpin or brooch. A tiny gold album, holding portraits of the royal family. Is Included among the recent chatelaine novelties.
