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.